Mediterranean Inspired Pasta Salad

• whole wheat penne (about half a box)
• 1 1/2 tbsp sundried tomato EVOO
• 2 cloves garlic, finely chopped
• salt
• 1/2 cucumber, chopped
• 1 large handful of green bell pepper, chopped
• 1 large handful of onion, chopped
• 1 large handful grape tomatoes, each cut in half
• 1 large handful feta cheese

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

While the pasta is cooking, mix together the EVOO, garlic and a pinch or two of salt. 

The last minute the pasta is cooking, add in the vegetables. Continue cooking together and drain. Toss pasta and veggies with EVOO sauce.

Can be served warm right off the stove or cold for leftovers the next day.

Slow Cooker Salsa Chicken

Sorry, dear readers, I was so eager to stuff my face I forgot to take a picture.

• 2 large skinless, boneless chicken breasts, each cut into two pieces
• 1 large jar of medium salsa
• 3/4 jar garlic and olive oil canned tomatoes
• 2 cloves garlic, chopped
• 1/2 small onion, chopped into large chunks
• 1 green bell pepper, chopped into large chunks
• Taco seasoning, about 2 or 3 healthy shakes from a packet

Pour about half of the salsa and canned tomatoes into the bottom of the croc pot. Give a little stir to combine. Add the chicken breasts, so none are touching. Add in the pepper, onion and garlic, spreading out evenly in the pot. Cover the meat and veggies with the remainder of the salsa and tomatoes.

Cook on low heat for about 8 hours. Plug it in when you leave for work and it should be ready when you walk in the door.

If you're like me and commute to work or have long hours, it might get just a smidge over-done. I'm gone for 10 hours and when I got home the salsa had just started to condense and the peppers lost a little color. Otherwise, it still tasted great and the chicken fell right apart.

Serve with low fat sour cream, or plain Greek yogurt if desired.

Adapted from recipes.sparkpeople.com. 

Pizza Bake

• 1 lb extra lean ground beef
• whole wheat penne (about 1/4 box)
• 1/2 onion, chopped
• 3/4 bottle pizza sauce
• 1/2 tsp garlic salt
• 1/2 tsp Italian seasoning
• 1 full egg
• 1 egg white
• 1 cup skim milk
• 1 large handful shredded Parmesan cheese
• 2 large handfuls shredded part skim Mozzarella cheese
• 1 handful turkey pepperoni

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

Brown the ground beef in a large skillet. Add the onions and cook through until soft. Add in both seasonings. Stir in the pizza sauce. Let simmer for a few minutes.

Preheat the oven to 350.

In a medium bowl, combine the eggs, milk and Parmesan cheese. Add the pasta and toss until coated. Spray a baking dish with cooking spray and add the pasta mixture. Add the beef mixture and combine. Sprinkle the Mozzarella on top in an even layer. Add the turkey pepperoni.

Bake covered for 20 minutes. Uncover and bake another 20 minutes.

Adapted from cookinupnorth.blogspot.com

Balsamic Roasted Veggies

• 2 medium zucchini, cut into thick rounds
• 1 large yellow squash, cut into thick rounds
• 1 yellow pepper, cut into large chunks
• 1/2 yellow onion, cut into large chunks
• 3/4 can artichoke hearts (packed in water), each cut in half (save the liquid)
• salt
• 1/4 cup balsamic vinegar
• 1/2 tbsp EVOO
• cooking spray

Preheat oven to 450. Spray a baking dish with cooking spray

In a large bowl, combine all vegetables. Sprinkle with salt and toss.

Pour in about half the liquid from the artichoke, balsamic vinegar and EVOO over the veggies. Toss again to coat.

Spread the veggies in an even layer in the baking dish.

Cook about 25 minutes, stirring occasionally.

adapted from cookincanuck.com

Chicken Taquitos

• 3 oz reduced fat cream cheese, softened
• 1/4 cup salsa verde
• 1 tbsp lime juice
• 1/2 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp onion powder
• 2 cloves garlic, minced
• 1/4 onion, chopped
• 3 handfuls precooked chicken strips, chopped
• wheat tortillas
• cooking spray

Preheat oven to 425.

In a large bowl, mix the cream cheese, salsa, lime juice, cumin, chili and onion powders and garlic. Once combined, add the onions. Stir together and add the chicken. Mix thoroughly.

Spoon 2-3 spoonfuls of the chicken mixture onto the lower third of each tortilla. Roll the tortilla as tightly as possible.

Spray a baking dish with cooking spray and place the taquitos seam-side down, making sure they don't touch.   Lightly spray more cooking spray onto the top of the tacquitos.

Bake about 15 minutes, or until crispy.

Adapted from penniesonaplatter.com

Chicken, Spinach & Pasta Bake

• whole wheat penne (about 1/4 box)
• EVOO
• 1/2 onion, chopped
• 2 large handfuls baby spinach leaves
• 3 handfuls pre-cooked chicken breast strips
• 1 can garlic and olive oil canned tomatoes, drained
• 4 oz (about 1/2 container) chive and onion cream cheese
• salt
• shredded part skim mozzarella cheese

Preheat oven to 375.

Bring a salted pot of water to a boil. Prepare the pasta, according to directions on box. Drain pasta and rinse with cold water to stop cooking process.

Spread EVOO in the bottom of a baking dish. Add the onions, spreading out evenly. Bake for about 15 minutes, or until onions tender.

While onions are cooking, mix tomatoes, pasta, salt and spinach in a medium bowl. 

Warm up chicken strips in a medium skillet, and add the cream cheese until melted. Stir together until the chicken strips are evenly covered in cheese. Add to the pasta and veggies mixture. Stir all ingredients, and add to baking dish with onions. Sprinkle mozzarella on top of mixture. 

Cover and bake 30 minutes. Remove the cover and bake for another 10 minutes, or until bubbly.

adapted from savingmoneylivinglife.com

Breakfast Bake

• 2 large handfuls asparagus, ends cut off, and chopped into 2 inch pieces
• 3 large handfuls chopped portabella mushrooms
• 2 large handful chopped button mushrooms
• 3 whole eggs
• 4 egg whites
• seasoning salt
• feta cheese
• EVOO

Preaheat oven to 375.

Heat a skillet on medium with EVOO, about one turn of the pan. Sautee the asparagus about three minutes. Spread out evenly in the bottom of a square baking dish.

Sautee the mushrooms in the same skillet, about 3-5 minutes and layer over the asparagus.

Sprinkle crumbled feta cheese over the veggies, evenly spreading out.

Whisk together the whole eggs with the egg whites and a few shakes of the seasoning salt together until evenly mixed together. Pour the egg mixture of the asparagus and mushrooms.

Bake at 375 for 40-44 minutes.

Adapted from kalynskitchen.com