1 box penne
1 can white kidney beans
1 can Italian diced tomatoes
handful or more of fresh spinach
feta cheese

Mix diced tomatoes and beans together in skillet, bring to boil, shimmer 5 minutes. Add spinach and stir until it wilts. Pour sauce over cooked pasta, sprinkle with feta and enjoy. Delicious and moderately healthy!

I make it all in a slow cooker when my son gives me a moment!

We try to plan out our meals on the weekend, and this week we planned soup twice, since it has finally started to get cold (realizing, of course, that NC cold and Minnesota cold are two wholly different things). Minestrone -recipe here- is always good and high veg/low calorie. Of course, the grilled cheese sandwich alongside was not as healthy, but it was high protein, and not too ridiculously fatty.

Monday was Cooking Light’s Oatmeal Crusted Chicken Tenders -recipe here- with roasted potatoes (just mix 2 tsp oil with 1/4c water and pour over chunks of new potato and roast at 450 for 30 minutes) and broccoli slaw (recipe on bag) on the side. It was reviewed as “perfect” by the meat-and-potatoes loving husband, but was still light.

Last night was pancakes (light mix) and vegetarian sausage and fruit.

Tonight will be corn soup (this is pretty close to my recipe, but I use half skim and half whole milk, and I add a handful of fresh cilantro), and oranges.

Tomorrow will be Steak Frites with Shallot Reduction (-recipe here-, another Cooking Light favorite), with broccoli on the side.

So that’s what we’re eating. They’re all reasonably healthy, but don’t rely on freaky processed foods.

Oh, and one last recommendation- Moosewood Restaurant Cooks At Home is awesome if you are in to vegetarian cuisine at all. Those recipes are fast and pretty pleasing and, being vegetarian, they obviously rely heavily on vegetables and are thus a little healthier than average.

2.) Roast for 20 minutes at 400

3.) while roasting, cook whole wheat pasta.

4.)mix ww pasta and veggies. the roasted tomatoes make it saucey, the olive oil makes it tasty. mix in shaved parmesano reggiano for an extra kick. just go easy on the olive oil and heavy on the veggies to make it very healthy!

and when my baby is big enough i will blend it up for her!!!

butternut squash (or pumpkin) polenta:
saute onions, garlic, green peppers (or green chiles if you have them, even better),and some chorizo (yes!) in a pan. cook until, well, cooked. just make sure the chorizo is done enough.
add fresh, mashed or canned pumpkin or squash to the saute.
throw some chicken stock and a smidge of milk or water in a pot and let it boil, add polenta and cook. it doesn’t take long.
mix the two together, add some seriously sharp chedder – but only a little, not low fat, though! – let it melt a bit, salt and pepper it up, and go to town.

simone’s the cutest.
have a nice night.
- saw

chop up every veggie you can think of, and saute it in olive oil – i do carrots, peppers, onions, spinach, tomatoes, and whatever else is about in the fridge. like zucchini maybe. or mushrooms.
and don’t forget garlic.
saute everything until they veggies are still firm, but have softened.
next, add some water and veggie or chicken stock, a can of coconut milk and some fresh shredded if you have it on hand, plus pinch after pinch of curry. i like A LOT. then add some cumin, ginger, paprika, chili powder, and any other spice you like. zest a lemon, throw that in, then use the juice of the lemon also. stir it all up, and add lentils. make sure the liquid and veggie mixture covers the lentils, though. i generally use about three quarters of a pound of lentils.
cook them until they’re soft, probably about half an hour, and eat the curry like that. you can also eat it over rice. or with naan.
it makes a lot of servings, a whole soup tureen of servings.
oh, my, alexa! i have so many recipes to share in my little head.
you should do a commenter recipe contest.
yes?
- sarah anne