This evening I was in search for something to make and I found this gem of a recipe. So easy and quite tasty! You can change amounts as needed and arugula could easily be substituted for spinach if that’s what you have on hand. Enjoy!
- 3/4 pound (12 ounces) pasta of your choice (I used Trader Joes Brown Rice and Quinoa Fusilli Pasta)
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1/8 teaspoon hot red pepper flakes (more to taste)
- Tuna (2 6oz containers is recommended, but I used 3 2.6oz packets)
- Salt and pepper to taste
- 5 to 8 ounces baby arugula
1 Cook pasta: Bring a large pot of salted water (1 Tbsp salt for every 2 quarts of water) to a rolling boil. Add the pasta, return to a rolling boil, and boil uncovered until the pasta is al dente, cooked, but still a little firm to the bite.
2 Cook garlic and red pepper flakes in olive oil; add tuna, salt: While the pasta is cooking, heat the olive oil in a large skillet on medium-low heat. Add the garlic and hot pepper flakes and cook until garlic is fragrant. Add the tuna and shred it into fine flakes with a fork. Season with salt. Keep warm over low heat.
3 Set aside a cup of pasta water: Just before the pasta is ready, set aside 1 cup of boiling water. You’ll need this to add back to the pasta dish to keep it from getting too dry.
4 Combine pasta with tuna mixture, arugula, and some pasta water: Drain the pasta and depending on the size of your pan, either add it to the skillet with the tuna, or return the pasta to the pasta pot and add the tuna mixture to the pasta.
Read more: http://www.simplyrecipes.com/recipes/pasta_with_tuna_and_arugula/#ixzz4fnfM4woY
These are delicious! Nothing more to say. Enjoy!
- 2 cups self-rising flour
- 1/4 cup coconut oil (solid, not melted)
- 3/4 cup coconut milk*, or any milk
Preheat oven to 425 degrees.
Add self-rising flour and coconut oil to a mixing bowl, and use a pastry cutter or forks to cut the coconut oil into the flour until the mixture is like fine crumbs. Stir in the milk until mixture forms a soft dough and no longer sticks to the sides of the bowl. Knead the mixture until combined, but be careful not to over-knead.
Turn the dough out onto a cutting board that has been lightly dusted with flour. Gently roll the dough out until it reaches a 1/2-inch thickness. Use a biscuit cutter (mine was a 2-inch circle) to cut out the biscuits, and transfer to a baking sheet.
Bake for 10 minutes, or until the biscuits have risen and ever so slightly begin to brown on top. Remove and serve immediately.
*coconut milk from the carton, not the canned stuff
This is a regular at our summer dinner table – and easy, forgiving recipe. I love love love the pesto and squash combo. Enjoy!
Zucchini Lasagna (without the pasta sheets)
(makes one square, 8″ x 8″ lasagna, or about 6 servings)
3 medium-large zucchinis, yellow squashes or other summer squashes, ends trimmed
8 oz. ricotta
about 1/4 cup pesto
about 4 tablespoons extra-virgin olive oil
about 1/4 cup grated Parmiggiano-Reggiano
sea salt and black pepper to taste
Preheat oven to 375 degrees. Slice zucchini and squashes lengthwise into about 1/8-inch thick slices. You should have at least 20 long pieces for layers. Drizzle all the pieces with olive oil and sprinkle with sea salt and pepper on each side.
Gently beat the egg and mix in thoroughly with the ricotta. Stir in a pinch of salt and pepper.
Lightly oil the bottom of a square casserole dish. Arrange four large squash slices on the bottom. Spread 1/3 of the pesto on top. Arrange another layer of squash pieces, horizontally in relation to the last layer. Spread half the ricotta on top. Add another layer of squash pieces and spread another 1/3 of the pesto. Add another layer of squash pieces and spread the remaining ricotta. Add another layer of squash pieces and spread the remaining pesto. Sound like a broken record.
Sprinkle the top with the grated Parmiggiano-Reggiano and bake, uncovered, for about 15 minutes, or until top is lightly browned. Let cool for at least five minutes and serve.
I made this recipe the other night after finding it on Pinterest (credit: eat-yourself-skinny.com). It was AWESOME! Extreamly flavorful and perfect to take on a picnic supper at the beach. The sauteed onions made this dish. Enjoy!
- ½ cup quinoa
- 1 cup chicken broth or water
- 1 Tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic
- 5 to 6 cups kale (I used a whole bunch)
- ½ tsp. red pepper flakes (more or less to your liking)
- Pinch of sea salt
- 2 Tbsp Parmesan cheese, grated
- 2 Tbsp whole wheat Panko bread crumbs
- To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 1 cup of chicken broth to a boil in a small saucepan and add drained quinoa to boiling broth. Cover and reduce heat to a simmer, cooking for about 15 minutes, or until broth is absorbed. Turn heat off and allow quinoa to sit for an additional 5 minutes, then fluff with a fork; set aside.
- In a large skillet, drizzle olive oil over medium heat and saute onion and garlic until fragrant. Add kale along with 2 tablespoons of water and cover, allowing the kale to steam for about 5 to 10 minutes, stirring occasionally until kale is tender.
- Remove lid and add 1 cup cooked quinoa, red pepper flakes and a pinch of sea salt, mixing well.
- Add Parmesan cheese and bread crumbs, cooking until cheese is melted, then serve immediately and enjoy!
Serving Size: heaping ½ cup • Calories: 186 • Fat: 4.9 g • Carbs: 23.4 g • Fiber: 6.8 g • Protein: 8.3 g • WW Points+: 4 pts
These muffins have a wonderful consistency, come together super fast in the food processor, are healthy, and everyone loves them! If you don’t have a food processor, you could always grind the oats in a blender and then mix the oats and other ingredients with a stand or electric mixer. Enjoy for breakfast or a great snack!
2.5 cups old fashioned oats
1 cup plain low fat greek yogurt
1/2 cup honey
2 tsp baking powder
1 tsp baking soda
2 TBSP ground flax seed
1 tsp vanilla
2 ripe bananas
Nuts of your choosing and/or chocolate chips (I use walnuts or pecans for half and chocolate chips for the remaining half).
1 tsp cinnamon (optional)
1. Preheat oven to 350 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners.
2. Place the oats in the food processor and pulse for about 10 seconds. Add remaining ingredients to the food processor.
3. Process until everything is mixed together and oats are smooth.
4. Divide batter among cupcake liners, and bake for 18-20 minutes, or until toothpick comes out clean.
Let them cool on a wire rack for just a few minutes and then dig in. Best when warm.
The biscuits were made “famous” on Pinterest. [Before you click on the next link, please know that my version is way better, and even a little more healthy.] Now… if you’d like, you can see the original recipe here. In my recipe, I substitute the sour cream for fat free plain greek yogurt. You can also reduce the butter. I did some with the melted butter and some completely without butter. I actually preferred the ones without butter. I made these with Martha’s Curried Carrot Soup – it was a delecious combination.
2 Cups Bisquick
1/2 cup Fat Free Plain Greek Yogurt (I promise you will never know the difference)
1/2 cup 7-UP (I used Sierra Mist)
3T melted butter (or none at all)
Cut Greek Yogurt into biscuit mix then add 7-Up/Sierra Mist/Sprite. It makes a very soft and sticky dough. Sprinkle additional biscuit mix on board or table and pat dough out. You will probably need to add additional biscuit mix on the top of the dough as well as on your hands. Do not knead the dough – just pat it out. Melt butter in a 9 inch square pan. If you don’t use the butter, be sure to grease your pan. Cut 9 biscuits into circles. Place cut biscuits in pan and bake at 450 degrees for about 12 minutes or until golden brown. Keep on eye on them the last minutes of cooking.
This soup is from one of Martha Stewart’s cookbooks called Great Food Fast. It is a fantastic book that divides the recipes up by season. I love having recipes on hand that I can coordinate with my trips to the farmer’s market or the grocery.
Normally I would not choose to make carrot soup; it honestly doesn’t sound very appetizing to me. I chose to make it upon seeing the beautiful photo in Martha’s cookbook, AND because I bought a giant bag of carrots at the store without knowing that Stoney had just purchased a gigantic bag of carrots the day prior. I couldn’t let all that carotene to go to waste.
- 2 tablespoons butter
- 1 cup chopped onion
- 1 teaspoon curry powder
- Coarse salt and ground pepper
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth (about 3 1/2 cups)
- 2 pounds carrots, peeled and cut into 1-inch chunks
- 1 to 2 tablespoons fresh lemon juice
- 2 tablespoons coarsely chopped fresh cilantro, for garnish (optional)
- Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.
- Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
- In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. (*I used my submersion blender and it worked wonderfully!) Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired. (*We tried the cilantro…as much as I LOVE cilantro, I did not love it in my carrot soup.)