WW Linguine with Garlic Steamed Asparagus and Pine Nuts

I haven't posted anything lately.  I've been making stuff, but not everything has been turning out so well.  I think I've finally learned my lesson.  Despite how much I love cooking and baking, I simply can't do anything that involves a lot of brain activity around finals.  It's pointless.  My mind is on other things and it almost always ends up bad.  In the past few days, I have burnt a banana bread, burnt chocolate chip cookies and nearly burnt my house down with a pizza disaster gone awry.  So, I've decided to keep it to easy things.  Despite my simple recipe attempts, this did not stop the asparagus in this meal from smoking up the place!  It's my fault, I had the burner on super high.  Oops.


Ron's been in Seattle for business, so it's just been me at the house.  I've been trying to make some healthy dinners, but ones that are individual servings.  During finals, I also find that I have a problem with leftovers.  A few weeks ago, I ordered the Perfetto Pasta Cooker.  I saw it in the Clean Eating magazine and did some research.  It came highly recommended, so I did some searching and found one for $10.  I ordered it, it arrived, it sat until I decided I finally wanted pasta.  Wow, it is pretty damn nifty!!

Granted, I probably didn't need to spend $10 on this little tube, but it's pretty damn incredible.  I don't have to dirty dishes.  I don't have to bring out a separate strainer.  I don't have to keep stirring.  What I do have to do is boil some water, pour it in the tube, stick in the pasta and let it sit for about 16 minutes (it takes a bit longer than conventional pasta).  I left my WW linguine in the cooker for about 17 minutes and it was cooked perfectly!  Even better?  It comes with this tiny little measuring thing so I could ensure that I was only eating one serving of pasta.


I decided to serve this up with some pan fried asparagus and pine nuts.  Overall, the meal was really good.  The asparagus got burnt, but I actually kind of like that crunchy taste.

WW Linguine with Garlic Steamed Asparagus and Pine Nuts
Yield:  1 serving
Ingredients

• 1 serving (2 oz) of linguine or spaghetti noodles
• Water & salt for pasta
• Asparagus (as much as you want)
• 1 tbsp olive oil
• 2 tbsp water
• 1 clove garlic, peeled and cut in half
• 2 tbsp pine nuts
• 2 tbsp chopped red onion
• shredded parmesan cheese

Instructions

1. For Pasta:  Cook pasta according to package directions.  Drain and set aside.
2. For Asparagus:  Heat olive oil, water, garlic and asparagus in saute pan over medium-high heat.  Cook for about 2 minutes or until most of the liquid is gone.  Stir.  Cover with lid and cook for another minute.  Remove lid and stir.  Cover and repeat until asparagus are crisp tender, about 5 minutes.
3. For Assembly:  Place pasta on serving dish.  Add asparagus; toss to combine.  Sprinkle pine nuts, onion and cheese over dish.  Season with salt and pepper.

Roasted Chicken with Yukon Gold Potatoes and Asparagus

I didn't plan to make this for dinner the other night.  In fact, I had an entire different recipe planned.  But, I decided that my original plan was going to involve too much work.  Enter this concoction.  I did some searching online and found this recipe.  With a few minor tweaks, it worked out pretty well.


Overall, it was very good.  Everything was cooked perfectly.  Unfortunately, I only had about 1 lb of chicken defrosted, so our chicken to potato ratio was pretty uneven.  I reflected a recipe adjustment below.  This was pretty good for a low maintenance weeknight meal.  It is easily adaptable as well.  You could probably throw whatever veggies or protein you want in the dish.  I am also excited to admit that Ron said that the tomatoes and asparagus "made the dish."  I watched him eat a bowl that contained RED and GREEN ingredients.  It was an unforgettable experience.

Roasted Chicken with Yukon Gold Potatoes and Asparagus
adapted from here
Yield:  We had about 4 portions, but we also lacked chicken.  With more chicken, this could probably feed about 6-8 people, depending on serving sizes.


Ingredients

• 2 lb yukon gold potatoes, cut into 1 inch segments
• 8 cloves garlic, thinly sliced
• 2 tbsp olive oil
• 2 tbsp fresh dill, minced
• 3/4 c fresh italian parsley, diced
• Salt and Pepper, additional seasoning to taste
• 2 lb boneless, skinless chicken breasts, cut into 2 inch pieces
• 1 1/2 c chopped Roma tomatoes
• 1 bunch asparagus, trimmed into 1 inch pieces
• Shredded parmisian-reggiano cheese, if desired

Instructions

1. Preheat oven to 400 degrees F.
2. Spray a 9x13 baking dish with nonstick cooking spray.
3. Toss potatoes and garlic with olive oil in large bowl.  Mix in dill, parsley, salt, papper, and additional seasonings.
4. Place in oven and bake for 15-17 minutes.
5. Meanwhile, prepare chicken by slicing into 2 inch pieces.  If there is remaining spice inside the bowl that held the potatoes, toss chicken in bowl.
6. Spread chicken over potatoes and bake for 20 minutes.
7. After 20 minutes, stir in chopped tomatoes and bake for 5 minutes.
8. After 5 minutes, stir in asparagus pieces and bake for 15 minutes.
9. Season as desired.  Serve with a side salad or some fresh bread and butter.

Salmon with Maple-Lemon Glaze and Mango Sauce

This recipe was inspired from a few various sources.  I was craving something fruity and tropical.  I also wanted salmon because I haven't had it in a while.  Overall, it turned out pretty well.  I didn't prepare the salmon the way that the recipe originally intended (re-use glaze and broil) so I ended up baking it.  Accordingly, I don't think it picked up on the flavor as strong as it could have.  Fortunately, I had already intended to use the mango sauce on the salmon so there was plenty of flavor there.  It was a very quick and easy meal.  It took about 25 minutes total, but most of that was cook time so there was very minimal prep time.  I definitely think I'll try it again with the broil method.  You can see the original recipe by clicking the Cooking Light link below.  


I included the recipe for 4 servings, but I ended up making one serving for myself.  The measuring / timing worked out just fine and I was able to roast some asparagus spears at the same time my salmon was cooking.  The mango sauce yields about 1/2 cup, so if you think you want more, use another mango!  I used a medium-large mango.


Don't mind the giant piece of salmon I ate for dinner.  I had just got back from a 10 mile run and was starving!

Salmon with Maple-Lemon Glaze and Mango Sauce
salmon adapted from Cooking Light
Yield:  4 servings
Ingredients

• 2 tbsp fresh lemon juice
• 2 tbsp maple syrup
• 1 tbsp cider vinegar
• 1 tbsp canola oil
• 4 (6 ounce) skinless salmon fillets
• 1/2 tsp salt
• 1/4 tsp pepper
• cooking spray
• 1 mango
• 1/3 c water
• cinnamon-sugar

Instructions

1. Preheat oven to 400 degrees F.
2. For Salmon:  Combine lemon juice, maple syrup, cider vinegar and oil in large ziplock plastic bag.  Add fish to bag; seal.  Refrigerate 10 minutes, turning bag once.
3. Remove fish from bag.  Sprinkle with salt and pepper.  
4. Bake in baking pan for 10-12 minutes or until opaque and fish flakes easily.
5. Meanwhile, prepare mango sauce.
6. For Mango Sauce:  Dice mango, add water, and cook over medium heat for 15 minutes.  Add cinnamon-sugar to taste.  Mash mango.  Serve warm or cold.

Honey Ginger Chicken with Peppers

I made this meal for dinner several days ago and I am still thinking about it.  It was that good!  I've always been a big fan of sweet and salty combinations, so this was right up my alley.  The recipe was very easy to put together and the flavors worked so well together.  I've never worked with a ginger root before, but it wasn't all that bad.  I did have some trouble with my knuckles while grating the root, but overall, this recipe was a success.  I served with some brown rice pilaf, but I can imagine it tasting great with white rice.  I also ate asparagus with mine.  It's asparagus season and I'm just obsessed with roasted asparagus!


On a side note: I wish I had a Wok.  I've been making a ton of stir fry recipes and I think it would come in handy.  Wok's are better to evenly distribute heat and ingredients.  Right now, I'm using a giant skillet over a tiny burner.  Well, once we move and have a bigger kitchen, it is on my to-purchase list!

Honey Ginger Chicken with Peppers

adapted from Kitchen Trial and Error who adapted from Everyday Food

Ingredients

• 1/4 c honey
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 2 tbsp oil
• 1 lb boneless, skinless chicken breast, cut into bite size pieces
• 1/4 c minced or grated fresh ginger
• 2 garlic cloves, minced
• 2 bell peppers, sliced into thin strips
• 3 c cooked rice

Instructions

1. Mix together honey, rice vinegar, and soy sauce in small bowl.  Set aside.
2. Heat 1 tbsp oil in a wok or saute pan.  Add chicken and cook through, about 4 minutes. Remove chicken and set aside.
3. Add last tbsp of oil in pan.  Add ginger and garlic to pan.  Cook until fragrant, about 1 minute.
4. Add peppers and cook about 4 minutes.
5. Add honey mixture and bring to a boil.
6. Add chicken and cook until sauce is thick, about 5 minutes.
7. Serve chicken, peppers, and sauce over the rice.

15 Minute Eggplant Parmigiana Sandwich

This recipe isn't home-made.  Aside from the lettuce, there's really nothing "fresh"about it, but it's quick, easy and makes for a very healthy lunch.  In total, it took about 15 minutes to make.  That time was spent basically baking the frozen eggplant cutlets in the oven.  They can also be pan-fried, which would result in a 4 minute lunch.

For a few years, I've been eating Dominex eggplant products.  In a two-person household, with only one veggie eater, it's feasible and cost-efficient.  The Dominex brand frozen eggplant products are very good.  Plus, they are easy to prepare and perfect for a busy lifestyle.  The ingredient list is fairly small for a frozen product.  This is a definite bonus.

Eggplant Parmigiana Sandwich

Yield:  1 servings

Ingredients

• 2 eggplant cutlets
• Hamburger Bun
• Lettuce
• 1/8 c of provolone cheese
• 1/8 c marinara sauce
• Italian Seasoning
• Additional toppings, as desired

Instructions

1. Prepare eggplant cutlet.  (Directions on box.)
2. Once cooked, place one eggplant cutlet on bottom half of bun.
3. Sprinkle cheese over bottom part of sandwich.
4. Lay 2nd eggplant cutlet over cheese.
5. Top with sauce, lettuce, seasoning and additional toppings, as desired.
6. Enjoy!

Crockpot Chicken BBQ

I've been making this recipe for a while now, but I don't remember where I got it.  What I do know is that this recipe is amazing.  We eat this meal at least once a month.  I know I found the recipe online somewhere and used a bunch of reader comments to make, what I thought to be, the best sounding.  It just so happened to turn out to be the best tasting!

It's soooo good and so easy.  Just throw it in the crockpot!  You can use any bbq sauce you like (I like Famous Dave's Sweet and Tangy) but we have used it w/ various other kinds.  This recent meal was made with Byerly's original.  It was also very, very good.  I normally make a small thing of cole slaw to eat with it, but I decided against it this time for some reason.  This would be SO good with corn on the cob or other traditional bbq fare.  I've made it two ways:  1) with partially defrosted chicken breasts and 2) with frozen chicken breasts.  Either way works.  You can also do all of the prep at one time (and omit the chicken broth steps) instead of in 2 separate sections.  (I just find that I prefer the flavors that come from the chicken broth and the 1-2 hours to soak up the BBQ.)

Crockpot Chicken BBQ

adapted from ??

Ingredients

• About 1 lb half-defrosted skinless, boneless chicken breasts
• You can use also use frozen.
• Seasoning: garlic powder, salt & pepper
• 1 can of chicken broth
• 1 (12 ounce) bottle of BBQ sauce
• 1/2 c italian salad dressing
• 1/4 c brown sugar
• 2 tbsp Worcestershire sauce
• Provolone cheese slices
• Hamburger buns
• Cole slaw and toppings, if desired

Instructions

1. Place chicken in crockpot.
2. Rub seasoning on chicken and coat both sides.
3. Pour chicken broth in crockpot (it's fine if some seasoning comes off).
4. Cover and cook:
1. If using partially defrosted, cook on high for 4 hours or low for 6 hours.
2. If using frozen, cook on high for 4.5 hours or low for 6.5 hours.
5. Once chicken is almost cooked, mix together the BBQ sauce, dressing, brown sugar and Worcestershire.  Set aside.
6. Once cooked, shred chicken with 2 forks.  
7. Pour BBQ mixture over chicken and let chicken cook on low for another 1-2 hours.
8. Serve on buns with cheese and desired toppings.

**You can easily omit steps 2 & 3.  If you are pressed for time, simply put the chicken in the crockpot and pour the BBQ mixture over the chicken to coat.  Cover, and cook 3-4 hours on High or 6-8 hours on Low.

Cherry Banana Almond Scones

I'm on a scone kick.  I love them!  After those white chocolate almond scones, I've decided I want to start selling scones at our local farmer's market.  Seriously.  They rock.  They are easy.  They are delicious.  They make me smile.  I started typing in flavor combinations (apple + almond, pumpkin + ginger, hazelnut + chocolate) and there are a TON of recipes out there.


Scones are popular in the U.K., but they've become quite trendy in the U.S. over the past several years.  Do you know how the word 'scone' is pronounced?  Apparently, 2/3 of the British population pronounce 'scone' like 'SKON' as though the word rhymes with 'John' instead of 'Joan'.  British dictionaries prefer the SKON form as the preferred pronunciation, but it does recognize that people pronounce it the other way.  Thank you, Wikipedia!  I'll start pronouncing scone correctly from now on.  I really need to start figuring out how to pronounce these things before I take my orders into the public.  I can't even begin to tell you how bad I butchered edamame (pronounced ed-ah-mah-may) when trying to order a salad at the counter one day.


These are "healthy" scones but the taste does not fall short.  I love the banana & cherry flavors.  I added some almond to the recipe to kick it up a notch.  They are sweet, tangy and a delicious way to start the day or enjoy with a cup of afternoon tea.

Cherry Banana Almond Scones
adapted from Anja's Food 4 Thought
Yield:  6 scones 
Ingredients

• 1.5 c WW Flour (I used WW Pastry Flour; it worked fine)
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 c dried cherries
• 1/2 c slivered almonds
• 1 egg, lightly beaten
• 1 tbsp olive oil
• 2 large, ripe bananas, mashed

Instructions

1. Preheat oven to 400 degrees F.  Line baking sheet with parchment paper.
2. In a bowl, combine flour, salt, and baking powder.  Mix well.
3. Stir in dried cherries and almonds.
4. In another bowl, combine beaten egg with olive oil and mashed banana.
5. Pour wet ingredients onto dry ingredients and stir until well combined.  
6. Form balls (golf ball - tennis ball) from batter and place on baking sheet.  (I used my large cookie scoop to scoop large portions.)
7. Bake for about 15-20 minutes or until golden brown.