Grilled Yellowfin Tuna Steaks

I didn't realize until I had this recipe that I actually enjoy tuna! These are yellowfin tuna steaks which are hearty pieces of fish that are quite delicious.  This recipe calls for a simple marinade that the tuna steaks should soak in for anywhere from 1 to 2 hours (depending on how much time you have to prep dinner).  Enjoy!

Servings: 4

Serving Size: 1 4oz. tuna steak

Points Plus: 6pp

Level of Difficulty: Easy

Prep Time: 1-3 hours (marinade time)

Cook Time: 10 minutes

Ingredients:

4 yellowfin tuna steaks (4 oz. each)

1/3 cup vegetable oil

1/4 cup soy sauce

1/4 cup fresh squeezed lemon juice

2 tsp. Dijon mustard

1 tsp. grated lemon zest

1 clove garlic, crushed

Lemon wedges for garnish

Directions:

In a medium bowl, combine the oil, soy sauce, lemon juice, mustard, lemon zest and garlic.  Whisk together until well combined.  Add the yellowfin tuna steaks and let them sit in the marinade for 1 to 2 hours.  You will want to poke the steaks first before adding to marinade - this will allow for the flavors to really integrate into the steaks before cooking.  Start the grill and raise the temperature to high heat.  Reduce the remaining marinade in a pan for about 10 minutes.  Use this reduced mixture to baste the steaks while grilling.  Grill the tuna steaks about 4 minutes per side, only flipping once.  Serve with the lemon wedges.

Tip:

XOXO Megan

Grilled Pita Pizzas

My husband actually came up with this idea for this recipe!  We are continuously finding new ways to use our grill and with a variety of different foods.  We love to make homemade pizza and thought why not try a grilled pizza of sorts.  Pitas worked great on the grill since they are already cooked and not just dough.  We went for a simple tomato, basil and cheese recipe, but you could easily make whatever kind of pita pizzas you feel like.  Be creative!

Servings: 2
Serving Size: 1 pita pizza
Points Plus: 7pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook/Grill Time: 10 minutes

Ingredients:

2 pitas

1 Tbsp. olive oil

Fresh rosemary, chopped

Kosher salt

1 large tomato, sliced

4 oz. shredded mozzarella cheese, reduced-fat

Fresh basil leaves

Directions:

Wash and chop the fresh rosemary. Slice the tomato into thin slices. Lightly brush 1/2 Tbsp. olive oil on each pita.  Sprinkle with kosher salt and fresh rosemary.  Place the pita on the grill over medium-high heat for about 5 minutes. After the pita has started to crisp up on the grill, add tomato slices, fresh basil leaves and top with 2 oz. of shredded mozzareall cheese.  Place back on the grill for an additional 3-5 minutes or until the cheese starts to melt.  Slice into quarters with a pizza cutter and serve immediately!

Tip:

Fresh herbs made such a difference!  We have a rosemary plant we've been using all summer long and it's amazing how much more flavorful the fresh variety is compared to a dried herb.

XOXO Megan

Caprese English Muffin Pizzas

Caprese is the first thing I think of when I think of fresh basil!  Here's a new twist on English muffin pizza... caprese salad style.  These are a delicious, easy weeknight dinner that comes together in a flash!

Servings: 2
Serving Size 2 open-faced English muffin halves
Points Plus: 7pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients:
2 English muffins
4 tsp. olive oil
Salt & pepper to taste
2 oz. fresh mozzarella
2 Roma tomatoes, sliced
Fresh basil

Directions:
Toast the English muffins and lightly brush each half with 1 tsp. olive oil, salt & pepper.  Wash and slice the tomato.  Add tomato slices, fresh basil leaves and top with 1/2 oz. of fresh mozzarella on each English muffin half.  Broil in the oven for about 5 minutes or until the cheese just starts to melt.  Serve immediately!

Tip:
You could also drizzle some balsamic vinegar on these caprese English muffin pizzas.  I'm not a huge fan, so I didn't add any to my version above!

XOXO Megan

Penne All'Arrabbiata

...or really, a fancy way of saying 'spicy red sauce'.  This sauce was made using practically all fresh ingredients. The herbs were from our garden and the tomatoes and garlic from the farmers market.   My husband kept telling me this meal seemed boring because there were so few ingredients...until he tasted it!

Servings: 2
Serving Size: 1 cup pasta + 1/2 cup sauce
Points Plus: 7pp
Prep Time: 5 minutes
Cook Time: 10 Minutes
Level of Difficulty: Easy

Ingredients
2 cups cooked whole wheat penne
1 little bunch of fresh chopped oregano, leaves chopped
2 garlic cloves, thinly chopped
1 t good extra virgin olive oil
4 ripe chopped tomatoes
Kosher salt, to taste
A dash of chili pepper
1 bunch of fresh parsley chopped
2 t fresh parmesan cheese

Instructions
To prepare the sauce, combine extra virgin oil, chopped oregano, and minced garlic in a skillet. Sautee over low heat for about a minute.  Add tomatoes and chili pepper and cook for 10 minutes. Turn off the stove and add fresh chopped parsley. Stir again until the ingredients are well mixed. Add salt to taste.
Toss the sauce with your cooked pasta and stir until well coated. Top with fresh parmesan and parsley and serve!

Tip
You will be surprised how much the tomatoes cook down.  Feel free to add more to bulk up this recipe a bit.

XOXO - Katie

Strawberry Almond Salad with Chicken

A spinach, strawberry salad is a classic summertime salad!  This salad has a delightful blend of flavors.  I added in some almonds and a simply seasoned chicken breast to add some extra protein to this salad.  This is a quick and easy weeknight dinner that is light and refreshing!

Servings: 4
Serving Size: 1 entree salad
Points Plus: 5pp (does not include dressing)
Level of Difficulty: Easy
Prep Time: 10 minutes 
Cook Time: 15 minutes

Ingredients:
Baby spinach
2 chicken breasts, skinless and boneless
Kosher salt
Fresh ground pepper
2 cups strawberries
1/2 cup sliced almonds

Directions:
Wash and dry the spinach and plate out into 4 servings.  Slice each chicken breast in half (this will help to reduce the cook time) and cook in a saute pan until cooked through.  Generously season the chicken breasts with salt and pepper. Wash and slice the strawberries.  Top each salad with 1/2 chicken breast, sliced lengthwise, 1/4 cup of sliced strawberries and 1/8 cup of sliced almonds.  Serve with your favorite dressing!

Tip:
I didn't think of this until afterwards, but you could toast the almonds in a small pan on the stove to really bring out the almond flavor and add a little extra something to this salad.  Non- toasted almonds were delicious though too!
XOXO Megan

Cilantro Lime Quinoa

I'm a little on the fence about how I feel about quinoa.  I know it's really good for you and it's hearty and satisfying to keep you full longer, but I'm just not sure I love it.  That said, I am on a quest to try some more quinoa recipe to see if my taste develops.  This recipe has a great blend of flavors - lime, cilantro and jalapeno.  Check it out and see what you think!
Servings: 6
Serving Size: 1/6 of recipe
Level of Difficulty: Easy
Points Plus: 5pp
Prep Time: 15 minutes
Cook Time: 20-25 minutes
 

Ingredients:
1 Tbsp. olive oil
2 tsp. minced garlic
1 jalapeno, diced
1 medium onion, diced
1 4 oz. can green chiles
1 cup quinoa
2 cup vegetable broth
1/2 cup green onions, chopped
1 15 oz. can chickpeas
2/3 cup cilantro, chopped
Zest from 1 lime
2 Tbsp. lime juice
Salt & pepper to taste

Directions:
In a large skillet, heat the olive oil and saute the garlic, onion and jalapeno for 1-2 minutes.  Add in the quinoa, broth, green chiles, and salt & pepper.  Stir until everything is well combined.  Turn the burner to high heat and bring to a boil.  Once boiling, reduce the heat to simmer and cover.  Simmer for 20-25 minutes or until the qunioa is fully cooked.  Transfer cooked quinoa to a large bowl and stir in the green onions, chickpeas and cilantro.  Zest and juice the lime and add to the bowl.  Finish with some additional salt and pepper and serve in bowls.
Tip:
Warning - this recipe has a lot of lime flavor between the zest and lime juice.  If you aren't a huge fan, I would recommending cutting back and only zesting 1/2 the lime and not using all the juice.  I for one LOVE lime flavor and added the full amount!

XOXO Megan

Adapted from Laa Loosh

Chicken Taco Tostadas

Tostadas make for an easy weeknight dinner!  These Roasted Vegetable & Refried Bean Tostadas (from our blog archives!) are a delicious veggie option, but if you are in the mood for chicken tostadas, check out this recipe.  I feel like 2 tostadas can be pretty filling, you could cut it to 1.5 tostadas for 6.5pp instead if want! 

Servings: 4
Serving Size: 2 tostadas
Points Plus: 9pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients:
12 oz. rotisserie chicken
Taco seasoning + water
8 corn tortillas
1 15 oz. can refried beans
8 oz. shredded Mexican cheese, reduced-fat
Fresh pico de gallo
Fresh cilantro, chopped

Directions:
In a small saucepan, mix together taco seasoning and water over a low heat.  Add the rotisserie chicken and stir until the chicken is evenly coated with the seasoning.  Lightly grease 2 large baking sheets and place 4 tortillas per baking sheet.  Spread a layer of refried beans on each tortilla, extending to almost the edges.  Top each tortilla with about 1.5 oz. of taco chicken and 1 oz. of shredded cheese.  Bake the tostadas in a 300 degree oven for 5-10 minutes or until the cheese is melted and they are starting to brown.  To serve, add fresh pico de gallo and cilantro to each tostada.

Tip:
Homemade taco seasoning is SO much tastier than the packaged version!  I just picked up a jar of Penzey's spices which is a delicious blend of cumin, oregano, onion, allspice, paprika and much more.  Not only does it have WAY more flavor, it's also less expensive and you can buy it in bulk.

XOXO Megan

BBQ Chicken Pizza

Homemade pizza is easily our favorite recipe when we don't feel like making something that takes a lot of time.  This past weekend we thought about making our usual pizza - turkey pepperoni and some veggies, but I said no let's think of something new.  The first idea that popped in both our heads was to try out a BBQ chicken pizza.  Let me tell you... this was SO good it might become our new staple!  I did some research to see what others put on their BBQ chicken pizzas and I came up with this recipe as a combo of a bunch of different ideas.

Servings: 8
Serving Size: 1 slice
Points Plus: 5pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15-20 minutes

Ingredients:

1 can Pillsbury refigerated pizza dough, classic style

3/4 cup BBQ sauce, divided

6 oz. rotisserie chicken

1 1/2 cup shredded mozzarella, reduced-fat

1/4 cup red onion, diced

Fresh cilantro, chopped

Directions:

Open the can of pizza dough and gently shape into a pizza shape on a lightly greased pizza pan. Pre-bake the crust for about 6 minutes in a 400 degree oven before adding toppings.  Once the crust is pre-baked, evenly spread 1/2 cup of of BBQ sauce almost to the edges of the dough.  In a small bowl, combine the rotisserie chicken with 1/4 cup of BBQ sauce and stir until the chicken is evenly coated.  Top the pizza with mozzarella cheese, BBQ chicken and sprinkle the diced red onion and chopped cilantro on top.  Bake for an additional 5-10 minutes, or until the crust is a golden brown.

Tip:

Rotisserie chicken is a great easy way to have fresh chicken on hand for a variety of recipes!  Pizza, tacos, add to a pasta dish etc. 

XOXO Megan

Chopped Salad w. Orange Citrus Dressing

Do you ever have a recipe planned out, and then you think you have everything to make it but actually you have almost nothing to make it so you just improvise? Well, I had every intention of making this tasty chopped salad last week, and for company no less!  But when it came time to make it, I was actually missing some of the ingredients.  So you know what?  I improvised!  And my guests said it turned out pretty darn good. And what goes better with a salad than a crusty piece of bread? So, I am also including a simple recipe for what I am deeming 'Rosemary Oven Bread' below.

Servings: 4
Serving Size: 1/4 of the salad recipe, 1 slice of bread and about 1 T dressing (for an oil based dressing this is plenty of flavor)
     Salad: 6pp
     Dressing: 1pp
     Bread: 4pp
Prep Time: 5 minutes
Cook Time: 5-7 minutes
Level of Difficulty: Easy

Ingredients:
Salad

2 oz of bacon, cooked crispy making it easily crumble. OR you can buy pre-cooked bacon, which in my opinion is delicious

16 oz mixed greens

1/4 cup almond slivers
1/2 cup dried cranberries 

2 ounces blue cheese, crumbled

Dressing 

1 1/2 T apple cider vinegar
1 T freshly squeezed orange juice
1 t Dijon mustard 

Kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 T olive oil

Rosemary Oven Bread

8 oz french bread, cut into 1.5 oz long flat pieces (see photo)

4 t olive oil

Rosemary to taste

Directions:

Preheat your oven to 400 degrees.  Pour 4 t of olive oil in a small bowl.  Using a silicone brush, slightly brush each piece of french bread evenly with olive oil. Sprinkle with dried rosemary to taste.  Place prepared bread in your warm oven for 5-7 minutes.  Watch closely as oven temperatures very.

Mix all salad ingredients in a large pretty bowl, layering, with lettuce on the bottom. Whisk together all dressing ingredients.  Slowly drizzle dressing over salad and toss gently with a tongs until salad is coated.

Tip:

If you are making this salad ahead of time, don't add the dressing until right before you serve it.  This will prevent any sogginess.  You could easily divide the serving size into 8 for smaller portions and half the pp!

XOXO - Katie

Chicken Piccata

There is something about pounded out, flat, tender, fried chicken that just makes is so much more appealing than regular (boring) baked chicken! Chicken Piccata is a recipe that normally is deep fried, but in this recipe it is simply pan fried, and it had to much flavor! The lemony caper sauce is just the right topping for this simple entrée. And what can I say?  It is super pretty!

Servings: 4
Serving Size: 1 chicken breast
Points Plus: 5pp
Prep Time: 10 minutes
Cook Time: 10 minutes
Level of Difficulty: Easy

Ingredients
2 skinless chicken breasts, butterflied making four cutlets
2 T egg beaters
1/2 cup seasoned whole wheat dry bread crumbs
Olive oil spray
Juice of 1 lemon, lemon halves reserved
1/4 cup dry white wine
1/2 cup reduced sodium chicken broth
1 T capers
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving
Kosher salt + black pepper

Directions
Place each piece of chicken in a plastic zip lock bag and using a meat tenderizer, pound the chicken thin, to about 1/4 inch thick.  Sprinkle the chicken with kosher salt and pepper.

Pour your egg beaters and bread crumbs in two separate bowls. Dip each chicken breast first in the egg, then bread crumbs.

Heat a large non-stick pan over medium heat and spray with cooking spray. Cook the chicken for 2-3 minutes on each side, until cooked through. Set aside and cover with tin foil to keep warm.

To make the sauce, melt the butter in a small sauce pan. Add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper. Boil over high heat until reduced in half, about 2 minutes. Toss the lemon halves, add the capers and serve one chicken cutlet on each plate. Spoon on the sauce and serve with a slice of lemon and a fresh parsley.

Tip
This is a great 'fried' chicken, even without the sauce! Try cooking your chicken with this method and using it to top a freshly tossed veggie salad!

Recipe adapted from Skinnytaste.

Spring Pea Salad w. Goat Cheese and Shallots

I love using fresh veggies when they are in season, but Spring in MN is a bit delayed this year (as we have another cold rainy May day). I love this salad because you can either use fresh peas from the farmers market, or frozen if in a pinch. This salad is quick and full of fresh spring flavors. Use it as a side dish or whole meal this weekend!

Servings: 4
Serving Size: 1/2 cup
Points Plus: 3pp
Prep Time: 5 minutes
Cook Time: n/a
Level of Difficulty: Easy

Ingredients:
2 cups peas, fresh or frozen. If using frozen let them thaw.
4 oz soft goat cheese
2 T fresh mint leaves
1 T capers, chopped
1 small shallot, cut in rings
1 t lemon zest
Kosher salt + black pepper to taste

Directions:
Put peas an a bowl and add remaining ingredients except for cheese.  Carefully stir until combined. Sprinkle goat cheese on top and serve.

Tip:
You could serve this combo on top of a plate of mixed greens for a light and sprin-y lunch!

XOXO - Katie

Recipe adapted from Real Simple

 

Mexican Quinoa

Quinoa can be intimidating if you have never cooked with it before.  At least that's how I felt!  But this recipe is SO easy you will be a quinoa cooking pro in no time.  Also, the blend of Mexican ingredients and spices really makes for a flavorful, satisfying dish.

Servings: 4
Serving Size: 1/4 the pan + 1/4 avocado
Level of Difficulty: Easy
Points Plus: 10pp
Prep Time: 10 minutes
Cook Time: 20-25 minutes
  
Ingredients:
1 Tbsp. olive oil
2 tsp. minced garlic
1 jalapeno, diced
1 cup quinoa
1 cup chicken/vegetable broth
1 15 oz. can black beans, drained and rinsed
1 14.5 oz. can fire-roasted diced tomatoes
1 cup frozen corn
1 tsp. chili powder
1/2 tsp. cumin
Salt & pepper to taste
Lime juice (1 lime)
2 Tbsp. fresh cilantro, chopped
1 avocado, diced

Directions:

In a large skillet, heat the olive oil and saute the garlic and jalapeno for 1-2 minutes.  Add in the quinoa, broth, black beans, diced tomatoes, corn, chili powder, cumin and salt & pepper.  Stir until everything is well combined.  Turn the burner to high heat and bring to a boil.  Once boiling, reduce the heat to simmer and cover.  Simmer for 20 minutes or until the qunioa is fully cooked.  Stir in the lime juice and fresh cilantro.  Serve in bowls and place the diced avocado on top.

Tip:
Add a little sprinkle of salt to the top of the avocado pieces to really get the flavor to pop!

XOXO Megan

Adapted from Damn Delicious

Spinach Artichoke Grilled Cheese

Who doesn't love creamy cheesy spinach artichoke dip, hu?? You might think that putting that tasty dip between two pieces of bread and then frying it would make it all the more un-healthy.  But not true! This simple twist on the restaurant staple doesn't disappoint and will satisfy your craving for this appetizer that is normally an indulgence.  Despite JUST getting home from the store, I was still missing a few ingredients, so I made a few adjustments from the recipe linked below.

Servings: 2 sandwiches
Serving Size: 1 sandwich
Points Plus: 8pp
Prep Time: 5 minutes
Cook Time: 15 minutes
Level of Difficulty: Easy

Ingredients:
3 cups baby spinach, stems removed
1 T minced garlic
1 oz semi soft goat cheese
1 T light sour cream
1 T parmesan
3-4 cup shredded part skim Mozzarella, divided
1 cup diced canned artichoke hearts (packed in water not oil)
Black pepper + kosher salt to taste
A PINCH NOT A CUP of crushed red pepper flakes (see below)
Spray butter
Cooking spray
4 slices light whole wheat bread (I used Sarah Lee)

Directions:
Spritz a non-stick skillet with cooking spray and add spinach. Sautee for about 2 minutes.  Add garlic and cook until spinach has fully wilted. Remove from heat and mix in goat cheese, sour cream, parmesan and shredded Mozzarella.  Stir to combine then mix in artichoke hears, black pepper and kosher salt. Now this next step is very very important. 

Take your red pepper flakes out of the cupboard and CHECK to be sure the 'sprinkle cap' is on.  Then lightly shake a few dashes into your cheesy artichoke mixture.  Be absolutely sure that this cap isn't missing, because if it is you will dumb the whole bottle into your cheesy artichoke mixture and then have to try your darndest to scrap as much as possible out.  This happened to ME, and the dish fixable.  But it was not fun, not fun at all. 

Anywhoo - spray one side of your bread and place on a non-stick skillet.  Top each piece of bread with half of cheesy artichoke mixture and 1/4 cup of Mozzarella cheese.  Top with second piece of bread and cook as you would a grilled cheese, 3-4 minutes on each side.  Don't let these babies burn!  Serve with a side salad and enjoy!

Tip:
Double or even triple this recipe and put the leftovers in your fridge for an easy weeknight dinner all week! Trust me - you won't get board of it!

XOXO - Katie

Adapted from Emily Bites

Gnocchi, Sausage and Spinach Soup

THIS SOUP is one of my favorites. So when I saw this recipe, that was similar but had the wonderful additions of gnocchi and cream, I knew I had to try it asap.  I was able to pull it together quickly, and it made for a tasty weeknight dinner.  I have never had gnocchi in a soup, and really enjoyed how light it was!

Servings: 6
Serving Size: 1 cup
Points Plus: 6pp
Prep Time: 10 minutes
Cook Time: 15 minutes
Level of Difficulty: Easy

Ingredients
1 t olive oil
1/2 yellow onion, diced
1 red pepper, diced
1 T garlic, minced
6 oz turkey sausage, I like Trader Joes which is precooked!
1 t dried basil
4 cups chicken stock
1 package of store bought gnocchi
6 handfuls of baby spinach, stems removed
12 T fat free half and half
Salt + pepper to taste
Fresh basil to taste

Directions
Heat olive oil in a skillet and add your onion, pepper and garlic.  Saute until onions are soft, about 4-5 minutes.  I used precooked turkey sausage in this recipe, so at this point I added that sausage and sauteed until it was warmed, about 3 minutes.  If you are using raw, saute until cooked through. Sprinkle dried basil on your sausage and veggie concoction, and then add stock.  Bring to a boil and add gnocchi.  Cook according to package directions, about 3-4 minutes. Salt and pepper to taste.

To Serve
For each individual portion, put a handful of spinach into the bottom of a soup bowl. Top with 1 cup of soup and then add 2 T half and half.  Sprinkle on fresh basil and enjoy!

Tip
First, as you may know, I don't like adding spinach to soup while it is cooking because, really, I don't like how it reheats for leftovers. When adding it as I explain above it keeps the spinach more fresh!

Recipe adapted from Cinnamon Spice & Everything Nice

BBQ Chicken Quesadilla

I am not sure why the idea of non-Mexican themed quesadillas has never entered my mind before.  But it's true! There are so many more options for this tasty sandwich than chicken, beans, Mexican cheese, salsa and sour cream (don't get me wrong, I love those too).  Switching the chicken up with a BBQ flavor was a suggestion of a friend, and I went from there.  There are many more quesadillas in my future, and your future, but start with these flavors for an easy week night dinner!

Servings: 1
Serving Size: 1 quesadilla cut into 4 pieces
Points Plus: 6
Prep Time: 5 minutes
Cook Time: 5 minutes
Level of Difficulty: Easy

Ingredients
2 corn tortillas
1/8 cup reduced cheddar cheese
2 T of your FAV BBQ sauce, divided
2 oz (1/2 cup) chicken (I used rotisserie)
2 T red onion, diced small
Cooking spray

Directions
In a small bowl mix your chicken with 1 T of BBQ sauce. Spray a non-stick pan with cooking spray.  Place your tortilla on the pan and layer on the chicken, onion and cheese.  Top with the second tortilla and cook about 3 minutes on each side, until crispy.

Tip
There is nothing easier than picking up a rotisserie chicken at the store and having it for dinner that night.  The hardest part of this easy meal is picking the chicken off the bones (a job reserved for husbands...am I right??) It is easiest to pick the meat off when the chicken is still hot, and the putting it into a Tupperware for other meals throughout the week.

XOXO - Katie

Chicken Sausage Italian Soup

This is a recipe makeover from the Italian Sausage Soup I posted about a year ago.  This is my go-to dinner if I am out of ideas because it it so quick and easy!  This is truly a 30-minute meal.  It's a hearty blend of Italian flavors and perfect for chilly weather.  I made it this week because of our April snowstorm here in Minnesota.  Yes, last week I was telling you about temps hitting 70 and now we are back to a winter wonderland outside, gotta love MN in the spring. :)

Anyways, I've adapted this recipe over time because I have made it so often I have some extra tips and tricks to make this soup even better than the original recipe.  I always make it with chicken sausage isntead of turkey sausage.  Also, I usually add a bit more pasta and I definitely add more chicken broth since the 2 cups it calls for never seems to be enough (espcially for leftovers).

Servings:  4

Size:  1 1/3 cups of soup + 1 Tbsp. cheese

Points Plus: 5 pts

Level of Difficulty:  Easy

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

8 oz. hot or sweet Italian chicken sausage

3 cups fat-free, less-sodium chicken broth

1 14.5 oz can of diced tomatoes with basil, garlic and oregano

3/4 cup uncooked small shell pasta (or whatever shape you prefer)

Freshly ground pepper to taste

2 cups bagged baby spinach leaves

4 Tbsp. grated fresh parmesan cheese

Directions:

Heat a large frying pan over medium heat.  Slice the chicken sausage into coins and add to pan, cook about 5 minutes or until browned.  Add broth, tomatoes and pasta to a large stock pot.  Bring to a boil over high heat.  Once the mixture comes to a boil add the sausage and freshly ground pepper.  Cover the pot and reduce the heat; simmer for 10 minutes or until the pasta is al dente.  Remove from heat; stir in spinach until wilted.  Sprinkle each serving with cheese and basil.

Note: If you won’t be eating all of the soup at one time I would recommend putting the spinach leaves in each serving bowl and pouring the soup serving over the top to wilt the spinach.  The wilted spinach in leftover soup can become limp - this way you have freshly wilted spinach for each serving!

Adapted from Cooking Light

Tip:

With leftovers, feel free to add extra chicken broth if needed to make more of a soup consistency.  3 cups should be enough, but you might need more!

XOXO Megan

Shrimp Cobb Salad with Cilantro Lime Vinaigrette

A good cobb salad is one of my restaurant go-to meals.  I have never, however, seen it with shrimp!  I was curious to try this unique version, with a make-your-own cilantro lime vinaigrette.  I love an excuse to whip out my food processor! Suggestion - eat it when your shrimp are still warm!

Servings: 4
Serving Size: 1/4 of recipe + 2 T dressing
Points Plus: 10 pp
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Level of Difficulty: Easy

Ingredients
Salad
1 pound medium shrimp, thawed, peeled and deveined
1 tablespoons olive oil, divided
1 tablespoon Emeril's Essence Creole Seasoning
2 slices turkey bacon, diced
2 large eggs, hard boiled
4 cups chopped romaine lettuce
1 avocado, halved, seeded, peeled and diced
2 oz cup crumbled goat cheese

Cilantro Lime Vinaigrette
1 cup loosely packed cilantro, stems removed
Juice of 1 lime
1 jalapeño, optional
2 cloves garlic
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons apple cider vinegar

Instructions
To make the cilantro lime vinaigrette, combine cilantro, lime juice, jalapeño and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside. If using a food processor without an opening on top (like I did), simply add all ingredients and turn on.  You may need to scrap the sides a few times to get all ingredients to combine.

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or give a quick spritz with cooking spray.  Put shrimp in a bowl, add Emeril's Essence and gently toss.  Place shrimp on your baking sheet in a single layer and back for 4-7 minutes, until shrimp are pink and cooked through.

Heat a large skillet over medium high heat. Add turkey bacon and cook until brown and crispy, about 5-7 minutes. Transfer to a paper towel-lined plate; set aside.

To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of shrimp, turkey bacon, eggs, avocado, and goat cheese.

Serve immediately with 2 T cilantro lime vinaigrette per salad.

Adapted from Damn Delicious

Tip
I change my lettuce preference a LOT! Currently, I love romaine.  But buying it precut reminds me of my college cafeteria days.  I love buying the hearts, chopping off the end and then cutting it in thin strips (julienned).  After it is all cut give it a rinse and then put it into a large zip lock back.  You will have fresh crisp lettuce all week long!

XOXO - Katie

Butter Chicken

Butter chicken!  Sounds delish and full of butter right? WRONG!  Butter chicken is similar to the Indian fcurry favorite Chicken Marsala.  Next time you are craving takeout - make this instead! It's creamy and full of fun spices, and you can even get crazy with your spice self (I added pumpkin pie spice to mine, it was crazy)!  Serve with a side of naan and you have dinner in under 30 minutes!

Servings: 4
Serving Size: 1 cup
Points Plus: 6pp
Prep Time: 10 minutes
Cook Time: 20 minutes
Level of Difficulty: Easy

Ingredients:
1 t olive oil

2 cloves garlic, minced

1/2 cup onion, diced

1 (13.5-ounce) can light coconut milk

1/4 cup tomato paste

1 tablespoons flour

2 teaspoons garam masala (more to taste)

1 teaspoon curry powder (more to taste)

1/2 teaspoon chili powder (more to taste)

Pumpkin pie spice (optional)

Cloves (optional)

Cinnamon (optional)

Kosher salt + freshly ground black pepper, to taste

1lb boneless, skinless chicken breasts, cut into 2-inch pieces

Directions:

Heat oil in your Dutch oven and add and onions.  Cook about 2-3 minutes, until onions are soft. Wisk in flour and let it heat for about a minute. Wisk in coconut milk and tomato paste and bring to a boil.  Add spices.  Here is where things get FUN!  Start with the amounts of spices listed above, stir them in, and then taste your sauce.  Add from there depending on what you like! You might think adding sweet spices like cinnamon and cloves will make the dish really sweet, but it doesn't at all.  It just makes the dish more flavorful.  Don't forget to add salt, I used about 1 t total of kosher salt. 

Tip:

You could add any veggies you like to this flavorful chicken. I think crunchy peas and fresh spinach would be delish!

XOXO - Katie

Cauliflower Mac & Cheese

Healthy Mac & Cheese everyone! I love hiding veggies in meals to the point that you barley even notice they are there! Remember our wildly popular mashed cauliflower? Well, here is another healthy twist on a traditional indulgence.  The cheesy creamy sauce mixed with pasta and cauliflower is sure to become a new staple! This recipe is adapted from Eat Yourself Skinny.

Servings: 8
Serving Size: 1 cup
Points Plus: 5pp
Prep Time: 10-15 minutes
Cook Time: 10 minutes
Level of Difficulty: Easy

Ingredient List:
1 head of raw cauliflower, chopped into small pieces
2 cups whole wheat small pasta shells, uncooked
1/2 cup fat free half and half
4 T Parmesan cheese
4 oz reduced fat cream cheese
1 cup reduced fat cheddar
Salt + pepper
Parsley

Directions:
Clean your cauliflower and cut it into small pieces, ideally the size of grapes. Bring a large pot of salted water to a boil, and when it is rolling, add your cauliflower and pasta.  Cook according to package directions. While that is cooking, mix half and half, parm, cream cheese and cheddar in a small saucepan, until melted, warm and thick. When cauliflower and pasta are finished cooking drain and return to pot. Pour sauce over pasta mixture and combine. Salt and pepper to taste. Dish up and sprinkle with a bit of parsley!

Tip:
I think it would be totally awesome to add some extra veggies to this! How about tossing in some tiny pieces of broccoli in with the cauliflower and pasta, delish!

XOXO - Katie