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Pasta Salad — May 29, 2012

Pasta Salad

Holidays with my family are always filled with laughter, fun, and of course great food! Usually on Memorial Day in Nebraska it’s raining. This year we got lucky and there wasn’t a cloud in sight. I loved spending the day with my family going on a walk, riding our bikes, playing bags and grilling out. My dad made some pretty amazing steaks and I made a pasta salad. This pasta salad is filled with everything you can think of. The only problem was that I couldn’t eat it lady like because I tried to fit every ingredient on my fork and ended up taking huge bites. This recipe makes 24 servings so I cut it in half and it was still a lot! I would probably cut it in thirds next time. Happy Eating!

Sister’s Awesome Pasta Salad

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Sister’s Awesome Pasta Salad

Recipe thanks to Pip and Ebby

Directions:

Servings: 24

16-oz. jar zesty Italian salad dressing

1-lb. box rotelle pasta, cooked and drained/rinsed

1 medium yellow onion, chopped

8 medium celery stalks, thinly sliced

16-oz. package cojack cheese, cubed

16-oz. tube summer sausage, cubed

3 13.75-oz. cans quartered artichoke hearts, drained (I only used one for half the recipe)

2 6.5-oz. cans pitted black olives, drained

2 8.5-oz. jars julienned sun-dried tomatoes, drained and chopped (I only used half the jar)

1⁄2 teaspoon kosher salt

1⁄2 teaspoon ground pepper

2 teaspoons red pepper flakes

1⁄4 cup grated Parmesan cheese

Directions:

Combine all ingredients in a large bowl and let sit overnight. Serve chilled.

Utensils Used:

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Roasted Corn and Chicken Tostada Dinner — May 16, 2012

Roasted Corn and Chicken Tostada Dinner

Amazingly DELICIOUS! This recipe is awesome. I love Mexican and when I hear diet I don’t typically think Mexican food. I love that Special K has a variety of recipes to make. This way I get my Mexican while staying healthy. The flavors of the cumin and chili powder make the chicken taste great. I didn’t have lettuce and sour cream so I left it out, but honestly it doesn’t need it, skip the extra calories. Happy Eating!

Roasted Corn and Chicken Tostada Dinner

Roasted Corn and Chicken Tostada Dinner

Recipe thanks to Special K

Ingredients:

1 7-inch whole wheat flour tortilla or flour tortilla
1/3 cup frozen whole kernel corn
1 teaspoon vegetable oil
3 ounces boneless, skinless chicken breast, cut into bite-size pieces
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 cup salsa, prepared
1/4 cup canned black beans, rinsed and drained
1 cup chopped lettuce, any variety, any variety
2 tablespoons shredded, low-fat cheddar cheese
1 tablespoon fat-free sour cream
1/2 cup fresh cut mango (for dessert / late night snack)
1 tablespoon frozen whipped topping (for dessert / late night snack)

Directions:

Lightly coat both sides of tortilla with cooking spray. Place on baking sheet. Bake at 400° F about 10 minutes or until crisp.

Meanwhile, in small nonstick skillet coated with cooking spray cook corn over medium-high heat for 1 to 3 minutes or until beginning to brown, stirring frequently. Remove from skillet. Set aside.

In same small skillet heat oil. Add chicken, chili powder and cumin. Cook and stir over medium-high heat for 2 to 3 minutes or until chicken is no longer pink. Stir in salsa, beans and corn. Heat through.

Place tortilla on serving plate. Top with lettuce, chicken mixture, cheese and sour cream. Serve immediately.

Utensils Used:

Low Fat Waffle with Blueberry Sauce — May 11, 2012

Low Fat Waffle with Blueberry Sauce

I usually don’t spend a lot of time making breakfast in the mornings. I’d rather stay in bed a little longer, but with the sun coming up earlier now I’m waking up earlier. The great thing about this breakfast is it doesn’t take long to make. I love the flavor of the blueberry sauce with the juice of the fresh blueberries. Happy Eating!

Eggo Nutri-Grain Low Fat Waffle with Blueberry Sauce Breakfast

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Eggo Nutri-Grain Low Fat Waffle with Blueberry Sauce Breakfast
Recipe thanks to Special K

Ingredients:

1 Eggo Nutri-Grain Low Fat Waffle
3 tablespoons sugar
1 teaspoon cornstarch
1 teaspoon lemon zest
3 tablespoons water
1 cup fresh blueberries
2 teaspoons sliced almonds

Directons:
In small saucepan stir together sugar, cornstarch and lemon peel.
Whisk in water.
Stir in 1/2 cup of the blueberries, crushing berries slightly.
Cook and stir over medium heat until mixture thickens and boils.
Stir in the remaining 1/2 cup blueberries.
Remove from heat.
Pour sauce over waffles and sprinkle with nuts.
Serve immediately.Utensils Used:

Southwestern Vegetarian Chili Dinner —

Southwestern Vegetarian Chili Dinner

My special K meal plan is going awesome! I already lost 3 pounds this week. The meals are delicious. This recipe yields a nice big bowl of soup. It’s spicy so if you don’t like spicy, use regular diced tomatoes instead of the ones with green chiles. I didn’t have cheddar cheese so I used Monterrey jack and I left out the sour cream. Happy Eating!

Southwestern Vegetarian Chili Dinner

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Southwestern Vegetarian Chili Dinner
Recipe thanks to Special K

Ingredients:

1/4 cup chopped onion
1 garlic clove, minced
1/2 teaspoon chili powder
10 ounce can diced tomatoes with mild green chilies
1/2 cup canned kidney beans, rinsed and drained
1/4 cup tomato sauce, no-salt-added
1 tablespoon shredded, low-fat cheddar cheese
1 tablespoon fat-free sour cream
1 tablespoon chopped green onions
1 slice corn bread, prepared

Directions:
In medium saucepan coated with cooking spray cook and stir onion and garlic over medium heat about 3 minutes or until tender.
Stir in chili powder. Cook and stir for 30 seconds. Add undrained tomatoes, beans and tomato sauce. Bring to boiling. Reduce heat. Simmer, uncovered, for 3 to 5 minutes or until desired consistency. Ladle into bowl. Top with cheese (if desired), sour cream and onions.
Utensils Used:

Skillet Shrimp with tomatoes and Feta Lunch — May 8, 2012

Skillet Shrimp with tomatoes and Feta Lunch

I started a Special K meal plan today. I am feeling really good about it too! It has everything layed out for me and I feel full after each meal. This recipe was delicious. I’m not a huge fan of cooked tomatoes, but the feta cheese made it awesome! This recipe was for one serving. Happy Eating!

Skillet Shrimp with Tomatoes and Feta Lunch

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Skillet Shrimp with Tomatoes and Feta Lunch

Recipe thanks to Special K

Ingredients:

1 fresh garlic cloves, minced
1 cup cherry tomatoes
1/8 teaspoon dried oregano leaves
1/8 teaspoon salt
1/8 teaspoon black pepper
3 ounces frozen, peeled and deveined, medium shrimp, thawed
1 tablespoon chopped green onions
1 tablespoon crumbled feta cheese
1/2 cup refrigerated fettuccine
1 teaspoon olive oil
1 tablespoon chopped, fresh parsley

Directions:

Prepare pasta as instructed on the package. Drain well, sprinkle with fresh parsley and keep warm.

In small nonstick skillet coated with cooking spray cook garlic over medium-high heat for about 30 seconds or until fragrant. Stir in tomatoes, oregano, salt and pepper. Cook and stir about 2 minutes or until tomatoes are soft.

Add shrimp and onions. Cook and stir for 2 to 3 minutes or until shrimp turns opaque. Sprinkle with cheese.

Arrange pasta on serving plate. Spoon shrimp mixture on top and serve.

Utensils Used:

Pork Chops with Apricot Rice — May 3, 2012

Pork Chops with Apricot Rice

I haven’t ever cooked pork chops before. My go to meat is usually chicken, but this recipe pulled me in. The best part about cooking with wine is you use a little for the recipe and drink the rest. The green onions with the rice was delicious!!! This recipe took so little time and ingredients. Perfect for a week night meal. I made half the recipe and it made two good size servings. Happy Eating!

Pork Chops with Apricot Rice

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Pork Chops with Apricot Rice

Recipe thanks to Woman’s Day

Ingredients:

1 cup(s) long-grain white rice
1/4 cup(s) dried apricots (about 8), chopped
2  scallions, thinly sliced
1 tablespoon(s) olive oil
4  bone-in pork chops (about 1 in. thick)
Kosher salt and pepper
1/2 cup(s) dry white wine
1/4 cup(s) apricot jam

Directions:

Cook the rice according to package directions, adding the apricots to the saucepan along with the rice. Fluff with a fork and fold in the scallions.

Meanwhile, heat the oil in a large skillet over medium heat. Season the pork with 1/2 tsp each salt and pepper and cook until golden brown and cooked through, 6 to 8 minutes per side. Transfer to plates.

Add the wine to the skillet and cook, scraping up any brown bits, for 1 minute. Whisk in the apricot jam and cook until melted. Serve over the pork chops with the rice.

Utensils Used:

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