SPICY VEGAN MEXICAN SCRAMBLE

SPICY VEGAN MEXICAN SCRAMBLE

Ingredients:

1 yellow squash, diced
1/4 white onion, diced
Few Tbsp. olive oil
Garlic powder, to taste
1 tsp. coriander
2 Tbsp. dried cilantro
Sprinkle chili powder
Juice of 1/2 lime
1 can corn kernels, drained
1 can black beans, drained
2 tomatoes, diced
Spinach (1/2 bag, or two handfuls)
Tortilla chips
1/2 avocado, sliced
1/2 jalapeno, diced
Fresh cilantro for garnish

Directions:

1.  Sautee squash and onion in olive oil for 3-5 minutes.

2.  Sprinkle with garlic powder, cilantro, coriander, and chili powder.

3.  Douse with lime juice and add stir in corn, beans and tomato and cook for a few more minutes.

4.  Add spinach, turn off heat, stir until spinach is wilted.

5.  Serve over brown rice, topped with crumbled tortilla chips, avocado, cilantro and jalapeno.

Notes:

*Leave out jalapeno if you're feeding kidlets, and consider sprinkling with shredded cheese or vegan cheese. 

PUMPKIN-JALAPENO HUMMUS

Ingredients:

One pie pumpkin from Trader Joe's (or 2 cups canned pumpkin)
1/2 large jalapeno
1/8 onion, chopped
1 Tbsp. olive oil
4 Tbsp. crushed garlic
1 Tbsp. coconut milk
1 can garbanzo beans, drained
2 Tbsp. tahini
1 small Meyer lemon, halved and seeded
1 handful fresh basil leaves
1 Tbsp. dried parsley
1/2 tsp. smoked paprika
1/4 tsp. white pepper
1/8 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. cinnamon

Directions:

1.  If using fresh pumpkin, slice in half lengthwise, dispose of stem, seeds and strings.  Place halves face down in small glass dish, covered with foil, with 1/4" water in 375 degree oven for 1 hour.  Allow to cool slightly and scoop pumpkin out of shell.

2.  Add all ingredients except lemon to food processor and blend well until smooth.  During blending, add juice of the lemon and half of the lemon peel.

3.  Serve with hearty chips, such as blue tortilla chips.

Notes:

*Pumpkin is unbelievably good for you!  See, e.g., http://www.medicalnewstoday.com/articles/279610.php

*You may like this even if (like me) you're not a huge hummus fan.

*Careful not to overdo the coconut milk, tahini or olive oil; you'll taste it more than any other flavor.

THE 300 CALORIE PASTA LUNCH

THE 300 CALORIE PASTA LUNCH
(OK, may be closer to 310 calories)

Well, they said it would happen, and it finally did...my metabolism seems to have slooooowed down.  Gone are the days of piling noodles high on a plate with all manner of sauces and cheese and whatnot.  Gotta start cutting the calories, but I'm definitely not cutting the flavor.  So, without further ado, my first calorie-conscious recipe..

Ingredients:
(Serves 2)

1 1/2 cups dry Trader Joe's Brown Rice Fusilli
Splash of olive oil
1/8 cup Trader Joe's Basil Pesto Sauce
2 Tbsp. grated Parmesan cheese
2 dried red chili peppers, chopped or torn into small bits
2 fresh basil leaves, cut or torn into small bits
2 medium tomatoes (I like Campari from Costco), chopped
Shake of black pepper
Shake of garlic powder

Directions:

1.  Bring pot of water to a boil, adding a splash of olive oil.
2.  Add pasta, stir, cook for 7 minutes stirring frequently to unstick pieces.
3.  Drain pasta and rinse with cold water.
4.  Place pesto in pot and stir in pasta.
5.  Split evenly between two plates and sprinkle each with 1 Tbsp. cheese, pepper, garlic powder, 1 tomato, 1 chili pepper, and 1 basil leaf.

Notes:

*Pair with a low-ish calorie protein for a complete dinner meal.

*To be honest, this alone is not likely to fill you up (unless you have a remarkably small tank!).  But it gives you the chance to have some of what you really want (pasta!  pesto!  cheese!) and then supplement with a piece of fruit or vegetable (spinach is an easy, healthy and low-cal choice) and still stay under a respectable 400 calories.

*Kids can rinse the pasta, stir the pesto, or tear the basil.

FARRO FANDANGO

FARRO FANDANGO

*A heartier, vegetarian version of a Trader Joe's recipe

Ingredients:

3/4 bag Trader Joe's 10 minute farro (cooked according to package)
2 handfuls kale, chopped
3 Trader Joe's (or other) meatless Italian sausages
3 Tbsp. butter or olive oil
1 cup (2/3 large) onion, diced
2 cloves garlic, minced
Salt and pepper, to taste
1 Granny Smith apple, peeled, cored, and diced
6 mushrooms, crumbled

Directions:

1.  Cook farro according to package, adding kale to the pot 4 minutes before end of cooking.  Drain and set aside.

2.  Meanwhile, heat 1 tablespoon oil or butter over medium-high heat in a saute pan.  Break up the sausages and cook until browned, adding an extra tablespoon oil or butter during cooking, stirring frequently.

3.  Remove sausage and set aside.  Heat last tablespoon oil or butter over medium heat.  Add garlic, onion, mushrooms and apple to the pan, cooking and stirring until just starting to brown.  Add sausage, farro/kale, and salt and pepper to taste.  Stir and cook over low heat a few additional minutes.

Notes:

*For some reason, my kids actually ate this, kale and all.

*The hubby devoured it.

*It's even better the next day.

*If you insist, you could make this with regular chicken sausage...I'm sure it would be delicious, but it truly doesn't lose anything with the veggie sausage, so why not go veggie?  :)

*In case you're not familiar with farro, it's a slightly chewier, nuttier, more interesting version of rice.

*Ready in 15 minutes!

SWEET POTATO-AVOCADO POCKETS

Inspired by Costco's chicken and carne asada bakes.  Great for kids, picnics, potlucks & sharing!

Ingredients:

4-6 small sweet potatoes, peeled and diced
3 Tbsp. olive oil
1 tsp. + 1 tsp. garlic powder
1/2 tsp. black pepper
1 tsp. paprika
1/2 tsp. salt
2 sheets puff pastry, thawed according to package
1/2 avocado, diced
5-6 small tomatoes, diced
1/2 cup shredded Mexican blend cheese or mozzarella cheese
1/2 cup cooked black beans
Juice of 1/2 lime
1 tsp. coriander powder
2 handfuls spinach leaves, finely chopped or torn
1/4 cilantro leaves, chopped
1 egg, lightly beaten with 1 Tbsp. water

Directions:

1.  Preheat oven to 375°.  In a gallon size zipper top plastic bag, thoroughly mix sweet potatoes, olive oil, 1 tsp. garlic powder, black pepper, paprika, and salt.

2.  Bake sweet potatoes on a sheet of aluminum foil on a cookie sheet for 15 minutes.  Stir around sweet potatoes with tongs and bake for an additional 15 minutes, or until lightly browned and soft.  Set cooked sweet potatoes aside to cool.

3.  In a large bowl, mix tomatoes, 1 tsp. garlic powder, avocado, cheese, lime juice, coriander, black beans, spinach, cilantro, cooled sweet potatoes, and salt and pepper to taste.

4.  Turn oven up to 400°.  Unfold puff pastry on lightly floured flat surface.  Slice lengthwise along score marks (into thirds).  Towards one end of each piece of puff pastry (leaving approximately 1/2" of space empty at the end and 1/4" on each side), scoop in a handful of the sweet potato mix.  Fold the puff pastry over and squish together the sides, gently folding them up a bit, and roll over the ends.

5.  Brush each pocket with egg mixture and place onto a lightly oiled piece of aluminum foil on a cookie sheet.  Bake for 18-20 minutes, or until browned.

6.  Douse liberally with Cholula and enjoy!

Notes:

*Kids can help by squishing the sweet potatoes in the bag, mixing the veggies, filling the pockets, or applying the egg mixture.

LIFE'S A BEACH PASTA SALAD

Perfect for an impromptu beach trip or summer potluck!

Ingredients:
(Makes 4 side dish portions or 2 entree portions)

1/2 package orzo pasta
4 carrots, diced
1 zucchini, diced
1 green onion, sliced
1 can artichoke hearts, drained & excess liquid squeezed out, chopped
1/2 can garbanzo beans, drained & rinsed
4-5 garlic cloves, minced
Juice of 1/2 lemon
Olive oil
Dried dill, 2 shakes
Dried oregano, 1 shake
Dried thyme, 1 shake, rubbed between fingers to release flavor
1/3 cup grated Parmesan cheese
Salt, to taste
Pepper, to taste

Directions:

1.  Cook orzo according to package.

2.  While orzo is cooking, nuke carrots and zucchini in a bowl covered with microwave-safe plastic wrap with a bit of water, stirring once during cooking, until tender but not overly soft (approximately 3 minutes total).  Drain and thoroughly rinse cooked veggies with cold water.

3.  When orzo is done, immediately drain and thoroughly rinse with cold water to stop cooking.  Place in large mixing bowl and stir in a bit of olive oil.  Add veggie mixture and green onion to mixing bowl and stir gently.

4.  Add all remaining ingredients to bowl, mixing gently but thoroughly.  Add salt and pepper to taste.

5.  Serve with crusty French bread.

Notes:

*Try to make a couple of hours ahead and chill in fridge - flavors blend marvelously!

*To pack for the beach, make far enough ahead that toasted bread and pasta salad have a chance to thoroughly cool down before putting in cooler.

*Would be good with small, previously-cooked/thawed shrimp added and/or a shake of red pepper flakes.

*Add whatever your child's favorite veggie is to increase likelihood of consumption!  Also, using bread as a "spoon" makes eating it more fun!

*Kids can help by stirring all ingredients.

TEXMEX-ISH CASSEROLE

Ingredients:
(Makes 2 casseroles/4 servings each)

1 head cauliflower, florets only, diced
6 tomatoes, diced
1/2 red, yellow or orange bell pepper, diced
1 can corn, drained
1 can artichoke hearts in water, drained and chopped
6-8 small potatoes
[Optional:  1 can red kidney beans, drained and/or 1 can cooked chicken, drained]
1/4 red onion, finely diced
2/3 bag Trader Joe's brown rice fusilli pasta
Juice of 1/4 lemon
1 cup + 1/4 cup + 1/4 cup shredded Mexican blend cheese
1 tsp. garlic powder
1 tsp. dried oregano
1/4 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. salt
1/2 tsp. coriander
1/2 tsp. black pepper
Vegetable oil
[Optional:  1/2 bunch cilantro, leaves only, chopped]

Directions:

1.  Preheat oven to 400°.  


2.  Pierce potatoes with a knife.  Nuke on a plate for 2-3 minutes (until semi-soft), turning over once.  Set aside to cool.

3.  Meanwhile, bring a large pot of water with salt and oil to a boil.  When boiling, add pasta, cauliflower, bell pepper, and onion.  Cook until pasta is tender, approximately 8 minutes.  Drain and spray with cold water.

4.  Chop potatoes into chunks.

5.  In a large glass bowl, mix pasta combo, corn, artichoke hearts, tomatoes, potatoes, [beans/chicken], [cilantro], lemon juice, and all spices.  Mix well, adding 1 cup of cheese.

6.  Grease two square casserole dishes and spoon in the pasta mixture.  Bake for 15 minutes.

7.  Top each casserole with 1/4 cup cheese and bake 15 minutes more.

Notes:

*Gluten-free!

*Could also make with brown rice instead of pasta, but if your kids are anything like mine, they won't eat rice unless it's disguised as pasta.

*I made mine with the artichoke hearts sprinkled on top instead of mixed-in (to entice my artichoke-loving daughter to try it), which makes for a nice presentation.  If you do it that way, be careful that the artichokes don't burn during baking.

*Excellent served with avocado slices and spicy salsa on top.

*Kids can help by stirring all the ingredients and scooping it into the dishes.