Southwest Pasta Salad

We had a nice little get away a few weeks ago and headed down to Lake Mead with a group of friends. It was a much needed get away. But when stuck on a beach for hours on end (I'm not complaining) you better go prepared with coolers of food. I started looking for foods that would be filling and easily stored and came across this beautiful salad. It's fresh, filling and is perfect for picnic or beach settings. So to sum it up...its perfect for SUMMER!

Southwest Pasta Salad
6-8 SERVINGS 
PREP: 10 minutes           COOK: 20 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 4 cups package bow tie pasta
• 1 1/2 cup frozen corn
• 1 can black beans, drained and rinsed
• 1 1/2 cup chopped peppers
• 1/4 cup chopped red onion
• 1/4 cup cilantro

Dressing Ingredients

• 3 tablespoons olive oil
• 3 tablespoons rice vinegar
• juice from 4 limes
• zest of 1 lime
• 1 teaspoon sugar
• 1/4 teaspoon garlic powder
• 1 1/2 teaspoons chili powder 
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne
• pinch of salt

DIRECTIONS

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1. In a large pot, cook pasta according to package. When pasta has 1-2 minutes left, add in frozen corn. 
2. Drain pasta and corn and rinse with cold water.
3. While pasta is cooking, drain and rinse black beans. Chop peppers, onion and cilantro. 
4. Combine beans, peppers, onion and cilantro with pasta in a large bowl. 
5. In a blender or resealable jar, combine all ingredients for the dressings and mix until combined. Pour over pasta and mix well. 
6. Best served when chilled for a few hours. 

NUTRITION FACTS

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Without Dressing

   1 cup serving    217 calories  1g fat  44g carbs   9g protein    7g sugar   

With Dressing

   1 cup serving    300 calories  9g fat  49g carbs   9g protein    10g sugar   

Enjoy!
Recipe adapted from Chelsea's Messy Apron 

Pasta Alla Checca

Pasta with tomato sauce is a common go-to dinner. It's quick and easy, but your typical canned or bottled pasta sauces often have a lot of added ingredients (such as sugar) that make them not so healthy. This fresh tomato pasta is a light and simple alternative. It highlights the natural goodness of real tomatoes, without all the extra "stuff" of processed sauces. I've found it is perfect in the fall, when you can get such an assortment of tasty tomatoes. It's fun to buy tomatoes in a variety of colors and sizes, and mix them together into this fresh and healthy dish.

Pasta Alla Checca
4 SERVINGS 
PREP: 20 minutes           COOK: 10-15 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 3 cups chopped ripe tomatoes* (I prefer smaller varieties such as grape, cherry, or even roma - if I can find ripe ones for a good price)
• 2 cloves chopped garlic
• 1/4 cups fresh basil, torn or cut into small pieces
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/2 cup mozzarella, cut into cubes (or shredded, if you prefer)
• salt and pepper to taste
• 1 (12-oz.) package spaghetti (I used thin whole wheat spaghetti noodles)

DIRECTIONS

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1. Combine the tomatoes, garlic, basil, oil, and vinegar in a bowl. (If roasting the tomatoes, roast them first, let cool, and then combine with the other ingredients.) Let sit while the pasta cooks. 
2. Boil the pasta in salty water as directed on package. (I've found that breaking the pasta noodles before cooking them into halves or thirds helps them to mix better with the tomato sauce.)
3. Toss the pasta with the checca sauce, add the mozzarella pieces, and season to taste with additional salt and pepper.

Yum Tip: 

If your tomatoes aren't extremely ripe or flavorful, you can boost the flavor by roasting them: Place the tomato slices in a baking dish with a light drizzle of balsamic vinegar and bake for about 20-30 minutes at 350ºF. (I like this post about roasting tomatoes - especially the part where you can pretty much do it however you like, and you won't mess it up!) Or, if you don't have the time, an alternative is to add a small amount (1/2 teaspoon or so) of sugar or honey, plus a little extra vinegar - this will also enhance the flavor of the tomatoes.

NUTRITION FACTS

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    1 serving    501 calories   18.5 g fat   65.8 g carbs    21.9 g protein    3.1 g sugar   

Enjoy!
Recipe adapted from The Family Dinner Cookbook.
Linking up here

Healthy Baked Macaroni and Cheese

Macaroni and Cheese is a definite comfort food. Whenever I need a quick and easy warm meal, this is usually where I turn. Except every time I do, that little healthy angel on my shoulder reminds me how unhealthy it is.

As a result - I've searched and searched for a good homemade macaroni recipe, and my friends, this one is it! With less than 400 calories per serving, you also get your veggies, calcium, vitamin A, and other good things your body will thank you for later.

Healthy Baked Macaroni and Cheese
6 SERVINGS 
PREP: 25 minutes           COOK: 25 minutes            READY IN: 50 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 3 tablespoons plain dry breadcrumbs
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon paprika
• 1 package (10 or 16 ounces) frozen spinach, thawed
• 1 3/4 cups low-fat milk
• 3 tablespoons all-purpose flour
• 2 cups shredded extra-sharp Cheddar cheese
• 1 cup low-fat cottage cheese
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 8 ounces elbow macaroni (or any short pasta)

DIRECTIONS

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1. Preheat oven to 450°F. Grease an 8-inch square (or 2-quart) baking dish.
2. Mix breadcrumbs, oil, and paprika in a small bowl.
3. Put thawed spinach in a strainer and press out the excess moisture.
4. Pour 1 1/2 cups milk in large saucepan over medium-high heat. Stir until steaming. Whisk together the remaining 1/4 cup milk and flour in a separate small bowl. Mix in with hot milk, whisking consistently, until sauce thickens. (Takes about 2-3 minutes.)  
5. Once sauce is thickened, remove from heat and add cheese until melted. Stir in cottage cheese, nutmeg, salt, and pepper.
6. Cook pasta until almost tender (it will continue to cook during baking). Drain and add to milk mixture; mix well. Pour 1/2 of the pasta mixture into prepared baking dish. Spread thawed spinach on top, followed by the remaining pasta. Sprinkle with breadcrumbs.
7. Bake the casserole until golden brown, about 25 minutes.

NUTRITION FACTS

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    1 cup serving    396 calories   16.2 g fat   38.4 g carbs    25 g protein    5.7 g sugar   

Enjoy!
Recipe adapted from Eating Well
Linking up here.

Spinach Orzo Salad

A few months ago, when we were attending barbecues regularly, we got to try a whole bunch of new recipes. But I have to say, this salad was definitely the best discovery this past summer! My dad, who is an amazing chef, made this for us and instantly we were hooked. I think I've made it a half dozen times since then - each time falling in love with it all over again. It's so flavorful and only takes 20 minutes to prepare. Try it - your friends and family will thank you.

Spinach Orzo Salad
10 SERVINGS 
PREP: 20 minutes           REFRIGERATE: 1 hour            READY IN: 1 hour 20 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 package (16 ounces) orzo pasta
• 1 package (12 ounces) fresh baby spinach, finely chopped
• 3/4 cup crumbled feta cheese
• 3/4 cup finely chopped red onion
• 3/4 cup reduced-fat balsamic vinaigrette
• 1/2 teaspoon dried basil
• 1/4 teaspoon white pepper
• 1/4 cup pine nuts, toasted (optional)

DIRECTIONS

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1. Cook orzo according to package directions. Drain and rinse in cold water.
2. In a large bowl, combine the spinach, cheese, onion, and orzo. 
3. In a small bowl, combine the vinaigrette, basil, and pepper. 
4. Pour dressing over pasta; toss to coat. 
5. Chill until serving. Just before serving, stir in pine nuts.

NUTRITION FACTS

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    3/4 cup serving    249 calories   7g fat   38g carbs    9g protein    

Enjoy!

Recipe Refresh: Low-Cal Fettuccine Alfredo

If you're anything like me, you like a good bowl of pasta. It's an easy "go-to" recipe that pleases the whole family. The down side? Pasta is usually loaded with calories and fat. But don't let that stop you from trying this recipe, friends. This low-cal fettuccine alfredo is a perfect solution for that pasta craving because it's half the calories and fat as your everyday alfredo recipe - but still just as tasty. And it takes less than 30 minutes to make!

Low-Cal Fettuccine Alfredo
4 SERVINGS 
PREP: 10 minutes           COOK: 15 minutes            READY IN: 25 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon grated lemon zest
• 2 teaspoons all-purpose flour
• 1 cup low-fat milk
• Salt and Pepper
• 2 tablespoons Neufchatel or fat-free cream cheese
• 3/4 cup grated parmesan cheese
• 3 tablespoons chopped fresh parsley
• 12 ounces fettuccine, cooked

DIRECTIONS

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1. Melt the olive oil in a skillet. Add the garlic and lemon zest and cook until the garlic is soft. About 1 minute.
2. Add the flour and cook for another minute, stirring with a wooden spoon. 
3. Whisk in the milk and 1 tsp salt, stirring constantly for 3 minutes. 
4. Add the cream cheese and parmesan; whisk until melted. Stir in the chopped parsley. 
5. Meanwhile, cook the fettuccine. When fully cooked, drain pasta reserving 1/2 cup of cooking water. 
6. Pour the sauce and 1/2 cup cooking water over pasta. Toss. Season with salt and pepper. 

NUTRITION FACTS

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    1 cup serving    490 calories   15 g fat   66 g carbs    20 g protein    

Original Recipe (Olive Garden)	Refresh Recipe
800 calories	490 calories
48 g fat	15 g fat
69 g carbs	66 g carbs
24 g protein	20 g protein

Enjoy!
Recipe from Food Network

Chicken Noodle Pasta

Have you ever tried "Voila Alfredo Chicken?" Although it's a frozen food, we really enjoy it around our house. Yet, every time we buy it we can't help but think how much money we could be saving making it on our own. So that's just what we did! This recipe only takes 30 minutes to make, and is much healthier than the store bought version. Also, it tastes like chicken noodle soup, but in pasta form. What more could you ask for?

Chicken Noodle Pasta
5-6 SERVINGS 
PREP: 15 minutes           COOK: 15 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 box (16 ounces) penne or other short pasta
• 2 tablespoons olive oil
• 1 small yellow onion, minced
• 2 stalks celery, diced
• 2-3 carrots, diced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 2 cups chicken, cooked and diced
• 1 cup frozen green beans, thawed (Optional - I added both the beans and peas for more veggies)
• 1 cup frozen peas, thawed
• Salt and Pepper
• 1 tablespoon garlic powder

DIRECTIONS

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1. Cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes. Drain.
2. While the pasta is cooking, in a large saucepan, combine onion, celery, and carrots. Drizzle with olive oil and cook until onion is translucent. (About 5 minutes) 
3. Add flour, stirring for 1 minute. Gradually add broth, stirring constantly until it comes to a boil. 
4. Reduce heat and simmer 7-10 minutes. Stir in chicken, green beans, peas, and season with salt and pepper.
5. Stir pasta into chicken mixture.
   

NUTRITION FACTS

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    1 cup serving    187 calories   6.7 g fat   13.6 g carbs    18 g protein    3.6 g sugar   

Enjoy!
Recipe adapted from Martha Stewart