Tangy Greek Pasta Salad

• 2 containers plain Greek yogurt (about 12 oz)
• 1 tbsp lemon juice
• 2 tbsp EVOO
• dill weed
• 2 cloves garlic, finely chopped
• salt
• 1 box whole grain pasta (I combined leftover spirals and penne)
• 3 spoonfuls Kalamata olives, chopped
• 1 cucumber, coarsely chopped
• 2 handfuls sun-dried tomatoes, chopped
• 1 jar artichoke hearts, drained and chopped
• 1 plastic container feta cheese

Bring a salted pot of water to a boil. Add the pasta and cook according to package directions, about 10 minutes.

While the pasta is cooking, whisk together first six ingredients until thoroughly combined. Let chill in the fridge for about 20 minutes minutes.

When the pasta is fully cooked, drain and rinse with cool water. Add the yogurt mixture to the pasta and stir to combine until all the pasta is evenly covered. Add the remaining veggies and combine. Add the feta cheese and give a final stir. Let chill another half hour before serving.

Adapted from myrecipes.com

Greek Quesadilla

Amounts good for one quesadilla. Easily can be altered to serve more than one.

• 2 carb balance tortillas
• 2 handfuls shredded part skim mozzarella cheese
• 1 small handful feta cheese
• 1 handful spinach leaves
• 2-3 Kalamata olives
• 1 small hanful onions, chopped
• dried oregano
• 2 spoonfuls sun-dried tomato and olive oil bruschetta
• EVOO spray

The bruschetta works well two ways. It can either be used as a nice spread at the bottom of the quesadilla or dolloped on top of the other ingredients at the end. I made one each way and both worked fine.

After the bruschetta base/or as the first ingredient, evenly spread out a layer of the mozzarella on the first tortilla. Add the feta, olives, onions and spinach. If you dollop the bruschetta, add that now. Sprinkle with the oregano. Add a little more mozzarella.

Like my other quesadilla recipes, I used my sandwich maker for the one, so cooking times will vary depending on cooking method. Spray each side of the sandwich maker with the EVOO spray. Add the loaded tortilla. Top with the second, close the lid and cook for about 3 minutes per side.

Adapted from acouplecooks.com 

Cheesy Quinoa and Veggies

• 1 cup quinoa
• 2 cups fat free chicken broth
• EVOO
• 1 handful frozen corn
• 2 handfuls frozen broccoli 
• 2 handfuls red pepper, coarsely chopped
• 2 handfuls onion, chopped
• 2 cloves garlic, finely chopped
• 3 handfuls shredded reduced fat Mexican cheese
• salt
• seasoning salt, I prefer Curt's or Lawry's

Bring chicken broth to a boil in a medium pot. Add the quinoa and prepare according to box directions, about 12 minutes.

While the quinoa is cooking, heat a large skillet on medium heat. Add the EVOO, about 1-2 turns of the pan. Lightly sautee the veggies, starting with the frozen ones first. Season with the salt and seasoning salt and stir to combine. Reduce heat to a simmer.

When the quinoa is fully cooked, add to the veggie skillet. Give another stir. Slowly add the cheese, one handful at a time, and stirring after each addition. The heat of the mixture will quickly melt the cheese.

Veggie and Quinoa Salad

• 1 3/4 cup fat free chicken broth
• 3/4 cup quinoa
• EVOO
• 2 cloves garlic, finely chopped
• 1/2 a large zucchini, coarsely chopped
• 2 cups frozen corn
• 2 handfuls green onions, chopped
• salt
• 1 tomato, coarsely chopped
• feta cheese crumbles, about 3/4 of a plastic tub
• 2 handfuls fresh basil, chopped
• zest of one lemon
• 2 tbsp lemon juice (from the lemon you just zested)
• 1 1/2 tbsp honey
• 1 clove garlic, finely chopped
• salt

Bring chicken broth to a boil. Add quinoa, cover and reduce heat to medium-low. Cook until all the broth is tender, about 15-20 minutes. Fluff the quinoa a little with a fork and let cool for a few minutes.

While the quinoa is cooking, combine the last five ingredients in a small bowl. Whisk and set aside.

Heat a large skillet on medium heat. Add EVOO, about one turn of the pan. Add garlic and saute. Add zucchini, corn and onion. Cook until the veggies are just starting to get tender. Add the cooked quinoa and half the vinaigrette. Stir and cook another minute or two. Add remaining vinaigrette, feta, tomato and basil. Give another stir or two to make sure all ingredients are combined.

Let cool a few minutes before serving. Can also be chilled and served as a cool dish.

Adapted from iowagirleats.com  

Chicken and Salsa Skillet

Like last week, I couldn't help snapping a pic before I added the pasta

• whole grain spiral pasta (about 1/2 a box)
• 3 large handfuls frozen, precooked chicken breast strips
• 1 large jar medium salsa
• 1 1/2 cups frozen corn
• 1 large handful onion, chopped
• 1 handful green onion, chopped
• 1 clove garlic, finely chopped
• 1/2 red pepper, coarsely chopped
• 1/4 can reduced sodium black beans, drained and rinsed
• cumin (about 2 shakes)
• chili powder (about 2 shakes)
• garlic powder (about 2 shakes)
• salt
• 2 small handfuls reduced fat shredded Mexican cheese
• EVOO

Bring a lightly salted pot of water to a boil. Prepare the pasta according to package directions, cooking about 9-10 minutes.

While the pasta is cooking, heat a large skillet on medium heat. Add EVOO, about one turn of the pan.

Add the chicken strips and cook until thawed. Reduce heat to medium-low.

Add the corn, onions, peppers and garlic. Season with salt, garlic powder, chili powder and cumin. Stir to combine and cook for another two to three minutes. Reduce the heat to low and add the salsa, beans and cooked pasta. Give another quick stir to combine all the ingredients. The pasta should be covered with the salsa and veggie mixture. Let simmer for a few more minutes. Top with the shredded cheese. If you want, you can let it   sit to let the cheese melt. If you're impatient like me, though, it will melt just by sitting in a bowl while you eat it.

Edamame and Black Bean Salad

• 4 tbsp red wine vinegar
• 2 1/2 tbsp EVOO
• juice from one lime
• 1 tsp sugar
• salt
• 2 cloves garlic, finely chopped
• 2 cups frozen, shelled edamame
• 1 cup frozen corn
• 3 handful grape tomatoes, chopped in half
• 1 large handful green onions, chopped
• 3/4 can reduced sodium black beans, drained and rinsed

Bring a lightly salted pot of water to a boil. Add the edamame and cook for three minutes.

While the soy beans are cooking, combine the first six ingredients in a small bowl and whisk together.

Add the corn to the boiling water and cook another two minutes. Drain the veggies and rinse with cool water.

Combine the cooked veggies with the tomatoes, onions and black beans in a medium sized bowl. Give a couple light tosses. Add the liquid ingredients. Stir to thoroughly combine and ensuring the vinaigrette covers all the veggies. 

Chill a few hours before serving to let all the flavors mingle.

Adapted from trickschefs.com 

White Bean Salad

Dressing:

• 1/4 cup lemon juice
• 2 tbsp EVOO
• 6 leaves fresh basil, chopped
• 1 clove garlic, finely chopped
• 1 tsp dijon mustard
• salt

Salad:

• 1 can cannelli beans, drained and rinsed
• 3 handfuls grape tomatoes, chopped in half
• 1/4 onion, chopped

In a medium sized bowl, whisk together the dressing ingredients. Slowly add in the salad ingredients, one ingredient at a time. Add the beans last; they will probably need to be added in three increments to ensure equal coverage. After each ingredient, cover the bowl and toss to coat with the dressing.

Adapted from livlifetoo.blogspot.com

Cold Pasta Salad

I normally don't add in-between pics, but these veggies are just too pretty to ignore

• Whole grain rotini, about 1/2 a box
• 3-4 large handfuls grape tomatoes, chopped in half
• 1 zucchini, coarsely chopped
• 1/2 green bell pepper, coarsely chopped
• 1/2 small onion, chopped
• 1/4 cup reduced fat mayo
• 2 tbsp red wine vinegar
• 2 heaping tbsp plain Greek yogurt
• 2 tsp dijon mustard
• 1/4 tsp dried oregano
• 1/4 tsp garlic powder
• salt

Bring a pot of salted water to a boil. Cook the pasta according to package directions, about 10 minutes.


While the pasta is cooking, chop the veggies. Combine veggies and remaining ingredients.

When the pasta is finished, drain and rinse with cold water. Add to the veggie mixture. Stir to thoroughly combine.

Adapted from skinnytaste.com

Turkey Wrap-Ups

• Flavored wrap or tortilla (I used jalapeno cheddar)
• small handful cucumber, finely chopped
• small handful onion, finely chopped
• 2 wedges Laughing Cow cheese (I used garlic and herb but all their flavors are great)
• 4-5 slices of turkey lunch meat

Combine the cheese, cucumber and onion. You may want to let the cheese wedges sit out a little to soften them up. 

Spread the cheese and veggie mixture evenly across the wrap. Add the turkey slices over the cheese. The edges might overlap, depending on the size and/or kind of turkey you have.

Roll the wrap up. Cut in half.

Adapted from rachaelraymag.com