Potato Dish

My mom makes a similar recipe to this by wrapping potatoes, onions and feta cheese in tinfoil and throwing it on the grill. Since I don't have much for a grill, and had some leftover goat cheese, I decided to give this a whirl. It turned out to be a great adaption that works year-round.

• 5 baby reds, rinsed and chopped
• 3 handfuls onion, chopped
• 2 handfuls goat cheese crumbles
• Curt's seasoning salt
• EVOO

Heat a large, deep skillet on medium heat with one turn of the pan of EVOO. Add the potatoes and season with the Curt's. When the potatoes start to sizzle, reduce the heat to a simmer and cover. Cook about 15 minutes, shaking the pan occasionally to avoid burning. 

Add the onion, stir to combine, and re-cover. Cook another 5 minutes or so, until the onions start turning translucent. Remove from heat. Add the goat cheese and stir to combine. The potatoes and onion should be hot enough that the cheese melts right away.

Cheesy Beans and Salsa

The Before. 

This recipe was one of the very first recipes I ever came up with on my own, back in college. It served as a filling snack late at night while doing homework if I made just a little bit, or as a quick meal in a hurry. It satisfied a craving for Mexican food, but was significantly healthier than eating out. I've added Kidney beans to the original recipe, but the rest is from the good old apartment days.

• 3/4 can reduced sodium black beans, drained and rinsed
• 3/4 can reduced sodium kidney beans, drained and rinsed
• 2 large handfuls reduced fat shredded Mexican cheese
• 1 handful onion, chopped
• 1 handful green pepper, chopped
• 3-4 heaping spoonfuls salsa

Combine all ingredients in a microwave safe bowl. Make sure to stir enough to ensure some of the cheese is towards the bottom and middle. Add a pinch more to the top, if you would like. 

Microwave for about a minute and a half, stopping to stir about every 30-40 seconds.

Summer Berry Salad

• strawberries, sliced (about 3-4 per salad)
• raspberries, cut in half (about 4-5 per salad)
• baby spinach leaves (about 2 handfuls per salad)
• sliced almonds (about a handful per salad)

For the vinaigrette:

It's easier to make enough for a few salads at once. If you're like me and make enough food to last a few meals throughout the week, let any leftover vinaigrette sit in a sealed container in the fridge until you're ready to use it.

• 2 handfuls fresh basil leaves, stems removed
• 1 tbsp honey
• 2 tbsp lime juice
• 1 tbsp EVOO

Bring a skillet to medium-low heat. Add the almonds and toast until golden brown, shaking the pan occasionally so they don't burn. It doesn't take long for them to turn color; they should be done when you're done assembling the rest of the salad.

Place the spinach on a plate, then add the berries.

Toss everything for the vinaigrette in a blender. Give about 3 quick pulses to combine all the ingredients and to break up the basil. 

Add the almonds to the salad and top with the vinaigrette. 

The original recipe also included crumbled goat cheese in the salad. I, unfortunately, forgot about the goat cheese in my fridge until I was nearly done with this post, though I fully intend to add some in to my lunch leftovers this week. Feel free to add some to your salads as well!

Adapted from myrecipes.com

Veggie Lasagna Skillet

• 4 large handfuls macaroni (I didn't have any whole grain pasta in the house, but if you do, use it instead of white pasta)
• half a bag frozen spinach, about 8 oz.
• salt
• EVOO
• 1 medium zucchini, coarsely chopped
• 1/2 a plastic container baby portobello mushrooms, chopped
• 3/4 onion, chopped
• 2 garlic cloves, finely chopped
• 1/2 jar roasted red peppers, chopped
• 1 tbsp Smart Balance spread
• 2 tbsp flour
• 3/4 cup fat free chicken broth
• 3/4 cup milk
• 1 15 oz container part-skim ricotta cheese
• 2 large handfuls shredded Parmesan cheese
• 1 handful fresh basil leaves

Bring a salted pot of water to a boil. Cook pasta according to package directions, approximately 11 minutes.

Place the frozen spinach on a large plate and microwave about 2 1/2 minutes to defrost. Honestly, I laid two sheets of paper towel on the plate before adding the spinach. However, the paper company employee in me cannot, in good faith, recommend this without a warning that there is a chance the paper could catch fire in your microwave. 

While the spinach is defrosting and the pasta is cooking, heat a large, deep skillet on medium heat. Add EVOO, about one turn of the pan. Add the mushrooms and zucchini. Cook about 3-4 minutes, stirring occasionally. Add in the onion and garlic. Sprinkle with salt, give another stir or two, and cook another 4 minutes or so, until the onions are tender. Add the spinach and roasted peppers, stir to combine, and remove from skillet. Set aside. Return the skillet to the burner. Add another turn of the pan of EVOO and the Smart Balance spread and let them melt together. Add the flour, then whisk in the milk and chicken broth and stir occasionally. Let cook about 5-7 minutes, until the sauce is bubbly and has reduced and thickened. Add the veggies back to the skillet. Add 1 handful of the Parmesan cheese and stir to combine. The cheese should quickly melt. Remove from heat and let sit to thicken a little more. 

Before draining the pasta, add one ladle-ful of  the starchy water to a medium sized bowl. Add the ricotta to the starchy water. Mash a little with a fork to break up a little. Add the remaining handful of Parmesan to the ricotta and give another mash to combine. Add the pasta to the bowl and stir to thoroughly combine and to cover all the pasta. Tear the basil leaves into chunks, making sure to remove the stems. Add to the cheesy pasta. Add the veggie mixture to the pasta and give a final stir or two to combine all ingredients.

Adapted from Express Lane Meals

Stuffed Mushrooms

• 4 1/2 large portobello mushroom caps
• EVOO
• salt
• 2 tbsp Italian-style breadcrumbs
• 1 large handful cherry tomatoes, chopped
• 1 celery stalk, chopped
• 2 handfuls onion, chopped
• 1 small handful parsley, chopped
• 2 small handfuls shredded Parmesan cheese
• splash lemon juice

Heat a large skillet on medium heat, with EVOO one turn of the pan. 

Sprinkle 4 mushroom caps with salt, and place in the pan, rounded side up. Cook about 4-5 minutes. The bottom should be firm and darker brown. 

Chop the last half mushroom into small pieces and add to a small bowl. Add remaining ingredients, aside from the lemon juice. Give a couple stirs to thoroughly combine. Shake a few drops of the lemon juice on top of the mixture. 

Remove mushroom caps from the pan. Spoon breadcrumb mixture into mushroom caps.

Preaheat a sandwich maker (I'm sure a toaster oven would work just fine). If you're using a sandwich maker, you'll likely have to add the caps in one at a time. Place cap in, so it's resting on the rounded outer part and the filling mixture can warm and the cheese can melt. Cook about 2 minutes.

Adapted from 2, 4, 6, 8 Great Meals for Couples or Crowds

Toasted Ravioli

• frozen cheese ravioli - the amount is dependent on how much you want, but I used about half a bag
• 1 full egg
• 1 egg white
• salt
• splash of milk
• 1 cup Italian-style bread crumbs
• 2 handfuls shredded Parmesan cheese
• EVOO
• 2 large garlic cloves, finely chopped
• red pepper flakes, a generous shake
• 1 14.5 oz can fire roasted diced tomatoes
• 1 large handful roasted red peppers, finely chopped (about 4 strips)
• 1 small handful fresh basil, chopped
• 1 small handful fresh parsley, chopped

Bring a salted pot of water to a boil. Prepare ravioli according to package directions. Drain. 

While the pasta is cooking, combine the breadcrumbs, cheese and parsley in a small bowl. Give a quick stir or toss and set aside.

In another small bowl, combine the eggs, milk  and salt and whisk together.

In a medium pot (you can use the same one that you just used to make the pasta), add a little EVOO, the garlic and red pepper flakes. Sautee until the garlic starts to turn golden, stirring occasionally, about a minute or two if the burner was still warm from the pasta. Add the tomatoes and red pepper. Reduce heat to a simmer and let sit while the breaded pasta cooks, stirring occasionally.  

Heat a large skillet on medium heat and add EVOO, about 1-2 turns of the pan. 

Dip the raviolis in the egg wash, making sure to get both sides covered. Transfer the pasta to the breadcrumbs bowl and make sure fully covered. Add to the skillet and cook until golden brown, about 3-4 minutes. Turn and cook another 3-4 minutes. 

Remove the ravioli from the pan, and arrange on a plate. 

Add the basil to the tomato sauce, turn off the heat, and let the leaves wilt a little. Remove from heat and serve with the ravioli.

Adapted from 2, 4, 6, 8 Great Meals for Couples or Crowds

Chopped Moroccan Salad

• 3 large handfuls spinach
• 1/2 dry pint cherry tomatoes, cut in half
• 3/4 cucumber, chopped
• 1 large handful golden raisins
• 1 can chickpeas, drained and rinsed
• 1/2 tbsp EVOO
• 1 tbsp lime juice
• 1 tbsp honey
• 1 generous shake cumin
• 1 generous shake cinnamon

Combine last five ingredients in a small bowl and whisk together. Set aside.

Combine remaining ingredients in a large bowl. Give a few stirs to combine. Drizzle vinaigrette over salad and give another toss to combine.

Adapted from recipes.womenshealthmag.com

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 

Veggie Quesadillas

• 1/2 zucchini, grated
• 2 handfuls onions
• 3/4 can reduced sodium black beans, drained and rinsed
• 1 handful baby portabella mushrooms, chopped
• six carb balance tortillas
• reduced fat shredded Mexican cheese, about 2-2 1/2 handfuls per quesadilla

Note: I made these in my sandwich maker, so cooking times will vary if you use a skillet or quesadilla maker.

Place the zucchini in paper towels and squeeze out the excess moisture. Combine the veggies in a small bowl.

Spread a small handful of cheese on a tortilla, spreading out evenly and making sure to leave a little space around the edge. Spoon three heaping spoonfuls of the veggie mixture over the first layer of cheese. Add another heaping handful of cheese over the veggies. Again, make sure everything is evenly spread with room around the outside. Put a second tortilla on top.

When the sandwich maker (or other heating unit) is heated, spray both sides with cooking spray. Add the quesadilla and cook about 5-6 minutes. Flip and cook another two minutes on the other side.

Repeat until all ingredients are used up.