Crock Pot Pumpkin Chili. (GF)

A cozy fall chili recipe made in the crock pot that your whole family will love!

Oh October.

I love you.

You’re the month of bonfires, football, plaid, boots, and scarves.

And ever-changing brightly colored leaves.

And, of course, #pumpkinallthethings! Yes, even chili!

You know what’s awesome about putting pumpkin in chili? You can’t taste it, but it thickens the chili up (yay texture!) and you get all kinds of important vitamins and nutrients (yay health!).

Did you know pumpkins have a large amount of vitamin A, fiber, beta-carotene (an anti-oxidant), potassium, vitamin C, and more? Now we can all feel good about our pumpkin-obsessions because they’re so good for us! Yes yes yes.

If you have non-pumpkin loving friends and family, you should definitely still make this chili. I promise you really can’t taste the pumpkin! Pumpkin alone does not have a very strong flavor; it’s all of those strong fall spices that are usually added to pumpkin baked goods that make it stand out. Since this is a savory recipe, none of those spices are present. What does that mean for us? Nice, even flavored chili.

This recipe comes together very quickly. After you cook your meat (ground beef or turkey, whatever you prefer!), add all the other ingredients together in the crock pot. Let it cook all day, and when you come home you’ll be greeted with piping hot chili and a wonderful aroma.

Sound perfect? It pretty much is.

Then all that’s left to do is light a pumpkin candle (tell me I’m not alone), cozy up on the couch with a big bowl of this hearty stuff, and revel in autumn’s arrival!

Crock Pot Pumpkin Chili

Ingredients:

• 1 lb lean ground beef or turkey
• 1/2 chopped onion
• 1 can low-sodium diced tomatoes
• 1 large can low-sodium crushed tomatoes
• 1 can kidney beans
• 1 can black beans
• 1 can pureed pumpkin (not pumpkin pie filling)
• 1 can chili beans
• 1 tsp garlic salt
• 1.5 tbsp chili powder
• 1.5 tbsp cumin

1). Cook the ground meat and chopped onion in a large skillet until the meat is cooked through and the onion is soft.

2). Spray the crock pot with cooking spray. Add the cooked meat and all the other ingredients. Stir to combine.

3). Cook on low for 4-6 hours.

Servings: 6. Serving size: 1 1/2 cups. Approximate Nutritional Information per Serving: Calories: 434 Carbs: 57g Fat: 8g Protein: 37g Fiber: 14g Points+: 11 Recipe courtesy of Audrey’s Apron.

 

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Kung Pao Chicken Lettuce Wraps.

A gluten-free copycat of a restaurant favorite that’s full of bold flavor!

Even before I had to begin eating gluten-free, I always loved lettuce wraps. They’re light, crunchy, and (mostly) healthy. When I came across this recipe, I was hopeful it would be a successful Asian dish I could make at home. The verdict? Definitely a keeper.

I broke down and bought a new-to-me ingredient for this recipe: mirin. I did a lot of research trying to figure out a way to get around purchasing it, but none of the replacements were any more convenient. I used to shy away from cooking Asian dishes because of the long list of ingredients I didn’t have in my pantry. About a year and a half ago I broke down and finally bought some of those staples, and I’m so glad I did! Now I have a little corner in my pantry dedicated to those types of ingredients. They last quite a while, so if you’re wondering if you should invest in those specialty ingredients, do it!

Ok, back to this awesome recipe.

After the small pieces of chicken breast are coated in a mixture of corn starch and GF soy sauce, the go into a hot skillet until cooked. The cornstarch helps give the chicken an amazing texture when it cooks. The last step is to let the chicken and zucchini/garlic simmer in a perfectly sweet-and-spicy sauce, giving each bite tonsssss of flavor. We both thought it was pretty spicy (in a good way!), so be ready for it!

I used gluten-free soy sauce but you can use regular if that’s not an issue for you. If you aren’t a fan of lettuce wraps, you can also serve this over rice! Thanks to the quick stir-fry method, this came together really quickly, making it a great weeknight meal. I hope you’ll try it!

Kung Pao Chicken Lettuce Wraps

Ingredients:

• 1lb chicken breasts, chopped very small
• 3 Tablespoons GF tamari or soy sauce, divided
• 2 Tablespoons cornstarch, divided
• 1/4 cup water
• 2 Tablespoons mirin
• 1 1/2 Tablespoons Sriracha
• 2 teaspoons brown sugar
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1 Tablespoons + 1 tsp vegetable oil, divided
• 1 small zucchini, chopped small
• 1 clove of garlic, minced
• 2 green onions, chopped
• Lettuce leaves (I used butter lettuce but iceburg or baby romaine work well too)

1). In a large bowl, combine the chopped chicken breast with 1 Tablespoon soy sauce and 1 Tablespoon cornstarch. Make sure each piece is evenly coated.

2). Add the other 2 Tablespoons of GF tamari/soy sauce, mirin, sriracha, brown sugar, rice vinegar, and sesame oil together in a bowl.

3). In a small separate bowl, stir the water into the remaining Tablespoon of cornstarch, THEN stir into the soy sauce mixture (from step 2). Set aside for later.

4). Heat 1 Tablespoon of vegetable oil in a pan (or wok, if you have one) over medium-high heat. Add the chicken and stir-fry until no longer pink. Remove from pan to a plate and set aside.

5). Add 1 tsp vegetable oil to the pan and add the zucchini. Stir fry until crisp tender. Add the minced garlic and stir fry for about 30 seconds or until fragrant.

6). Add the chicken back to the pan along with the sauce from step 2. Let it simmer for a few minutes until it reduces slightly.

Servings: 5. Approximate Nutritional Information per Serving: Calories: 177  Carbs: 11g Fat: 7g Protein: 20g Fiber: 2g Sugar: 1g Points+: 5 Recipe adapted from Iowa Girl Eats.

Taco Stuffed Squash (or Zucchini) Boats.

Squash boats nestled in salsa, filled with zesty taco meat, and topped with cheese. A new twist on taco night!

Everyone loves tacos, right? Right. This recipe is a new take on a taco, and a great way to get in a serving of vegetables. Same taco flavor you love and expect, just using a healthier, gluten-free alternative. I used yellow squash because I had a ton, but if you have zucchini feel free to use that instead! My husband doesn’t love yellow squash but he went back for seconds on this dish!

The meat in the boats is really flavorful due to a low-and-slow simmer in a homemade taco seasoning. Fear not–homemade does not have to equal complicated! It’s made with just cumin, chili powder, paprika, oregano, garlic powder, salt, and pepper. There’s no need for a taco seasoning packet filled with all sorts of additives when making your own is this simple! Chances are you already have those spices sitting in your pantry right this very moment.

To make the squash into “boats”, you have to spoon out the seeds in the middle. You can’t do this easily without cooking the squash first. Lucky for you I tried that method to see if I could skip a step and the answer is clear: NOPE! If you’re using zucchini, you might be able to do this with a melon baller while they’re raw. Regardless, you need to cook the boats before you stuff them because the final bake in the oven is not going to be long enough to cook them start to finish.

So, you have two options:

1. Boil the squash halves in a pot of water for a few minutes.
2. Bake the squash cut-side-down on a pan at 400F for about 12-15 minutes.

I prefer the second option for many reasons:

• It gives me time to cook the meat mixture while they’re baking, so I don’t have to multi-task too much.
• I actually think it enhances the flavor because you sprinkle them with oil, salt, and pepper before baking.
• I’m going to preheat the oven to 400F anyway, so that’s not an inconvenience.
• It reduces the final bake time because they’re more cooked through with this method.
• And finally, covering the pan with foil = no clean up, while boiling in water = a pot to clean up.

Let’s be honest, that last point was the real reason. : )

But, if you’d rather boil the halves then go for it! Either way, let them cool before you scoop out the seeds in the middle.

Would you try this? Does your family have a taco night? Let me know in the comment section below. I see a lot of “Taco Tuesday” posts on social media. I love experimenting in the kitchen a liiiiiiittle too much to dedicate an entire meal every week to the same dish, but I can definitely see the appeal!

Taco Stuffed Squash.

Ingredients:

• 4-6 squash or zucchini depending on size (I had a couple tiny ones so I used 6), cut in half lengthwise
• 1/2-3/4 cup mild salsa
• 1 lb 93% lean ground beef or turkey
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp sea salt, or to taste
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp oregano
• 1/2 small onion, minced
• 1/2 bell pepper, minced
• 4 oz can tomato sauce
• 1/4 cup water
• 1/2 cup reduced fat Mexican blend shredded cheese
• 1/4 cup chopped scallions or cilantro, for topping

1). Preheat the oven to 400F. Line a pan with foil and spray with cooking spray. Lightly drizzle squash with olive oil, then sprinkle with salt and pepper. Place the squash face down on the pan and bake for 12-15 minutes, or until fork-tender. Allow them to cool a few minutes until they aren’t too hot to touch, then use a spoon to scoop out the center of each half. Reserve this to add to the meat mixture (optional).

2). While the squash is baking, heat a large skillet over medium-high heat and brown the meat. Add the onion and bell pepper. When the meat is no longer pink, add the spices, leftover squash, tomato sauce, 1/4 cup salsa and water. Stir, cover, and let it simmer for about 15 minutes.

3). Meanwhile, spread about 1/4-1/2 cup salsa in the bottom of a 9×13 baking dish. Arrange the squash boats in the baking dish. Add 1/3 cup of meat to each boat, then sprinkle with about 1 tbsp cheese and some fresh cilantro. Cover and bake for 20-25 minutes or until cheese is melted.

Serving size: 2 halves. Nutritional Information per Serving: Calories: 286 Fat: 12g Carbs: 18g Fiber: 5g Protein: 28g Points+: 7
Recipe adapted from: http://www.skinnytaste.com/2013/07/taco-stuffed-zucchini-boats.html

 

Zucchini Lasagna (Gluten-Free!).

Thin slices of grilled zucchini take the place of traditional lasagna noodles, and are then nestled in a rich meat and cheese sauce. You won’t miss the pasta one bit!

See that beautiful green peaking through the lasagna? That’s the zucchini. I realize many of you have got to be really skeptical at this point. Zucchini for lasagna noodles?! It sounds crazy, I know, and even I had my reservations about it. I’m pretty sure I looked at my husband at one point while assembling this and told him I had no idea if this was going to turn out well. Thankfully, it did. Not only did it turn out well, it was awesome!! He’s not a huge fan of zucchini and really loved this one too. With lots of meat and cheese, what’s not to love? Yum.

For those of you who follow me on instagram (if you don’t, you should!), you may recall I recently had a tiiiiny kitchen incident earlier this week involving a knife and 3 of my fingers. A record, to be sure. This recipe was worth it, though. It just goes to show you everyone can have one of those days in the kitchen, and you need to be careful with sharp knives. Which, by the way, you’ll need a sharp knife or a mandoline to achieve these thin slices of zucchini you’ll use to replace the noodles. Just be careful and don’t do what I did. : )

Once they’re thinly sliced (you’re going for about 1/8-1/4 inch slice), sprinkle some salt on ’em to draw out excess water, pat them dry, and grill them up on an indoor or outdoor grill. These slices are so thin that they’ll be ready within 1-2 minutes per side. My indoor grill took a little longer than that on some of my slightly thicker slices, but just pierce them with a fork to test if they’re done. They’ll look something like this:

I had 3 small zucchini, and it ended up not being enough for the layers, so I did the above steps with 2 small yellow squash and added it in the middle layer, which worked out great. So, if your garden is exploding with one squash and not the other, you can certainly substitute yellow squash!

While all of that’s happening, you’ll brown your meat and make a yummy sauce. Then, in another bowl, you’ll mix together ricotta cheese with parmesan and egg. That’s what makes this sauce so creamy and rich tasting. Once everything is ready, start layering! Sauce goes in the bottom of the pan first, followed by zucchini, ricotta mixture, mozzarella cheese, and another layer of sauce. I was able to have 3 layers of zucchini total. The top layer is a little different in that you only add the remaining sauce and mozzarella, no ricotta. This is important because you now know you can use half the ricotta mixture on the first layer, and the second half on the second layer. Make sense? Then once it’s all beautifully assembled, cover it with foil and bake it for about 30 minutes.

After 30-40 minutes, remove the foil and either let it bake for another 15 minutes until golden brown on top, or turn your broiler on high for a few minutes. This lasagna took a pretty long while to assemble and we were hungry, so I went with the broiler route. Just be sure to keep an eye on it!

The portion sizes on mine worked out to be equivalent to about the width of 2 slices of zucchini. Pair it with a big salad and you’ve got yourself a really filling meal!

Zucchini Lasagna (Gluten-Free!)

Ingredients:

• 1 lb 96% lean beef (or ground turkey)
• 3 cloves garlic
• 1/2 onion
• salt and pepper
• 28 oz can crushed tomatoes with basil
• 2 tbsp chopped fresh basil
• 3-4 large zucchini OR yellow squash, sliced 1/8″-1/4″ thick (I used 3 small zucchini + 2 small yellow squash)
• 15 oz part-skim ricotta
• 16 oz part-skin mozzarella cheese, shredded (I did not use the whole bag but you can if you’d like!)
• 1/4 cup grated parmesan cheese
• 1 large egg

1). For the meat sauce: Heat a large pan and brown the meat, seasoning liberally with salt and pepper. Add the chopped onion and garlic and cook until translucent. Add the tomatoes, basil, and more salt and pepper. Simmer on low, covered, for about 30 minutes while you prepare the zucchini.

2). Sprinkle a little bit of salt on the thinly sliced zucchini to draw out any excess moisture and after 10 minutes pat them dry with a paper towel. Heat your grill and grill the zucchini slices for 1-2 minutes per side, or slightly longer for any thicker slices you may have. To test if they’re done, pierce them with a fork. They should be easily pierced when cooked through.

3). Preheat the oven to 350F. In a medium bowl, combine the ricotta, parmesan, and egg together well.

4). Spray a 9×13 pan with cooking spray. Begin layering. Spoon some of the sauce on the bottom of the pan, then top with zucchini slices. Add HALF the ricotta mixture on top of this layer, then sprinkle with mozzarella cheese. Add more sauce, zucchini, the second half of the ricotta mixture, and more mozzarella cheese. Top with more sauce, the last layer of zucchini, more sauce, and the last of the mozzarella cheese.

5). Cover with foil and bake for about 30-40 minutes. Remove foil and bake for another 15 minutes or until the cheese is golden-brown. Alternatively, you can turn the broiler on high to achieve the golden brown look quicker (just be sure to keep an eye on it!)

6). Allow the lasagna to rest about 5-10 minutes before serving. Enjoy!

Servings: 8. Nutritional Information per Serving: Calories: 345 Carbs: 16g Fat: 17g Protein: 36g Fiber: 2g Points+: 9
Recipe adapted from: http://www.skinnytaste.com/2009/02/zucchini-lasagna.html 

 

 

Baked Pesto Chicken.

Thinly sliced chicken breasts are baked with my lightened-up pesto, then topped with mozzarella cheese! Few ingredients, lots of flavor.

Last week I shared with you my homemade lightened-up, nut-free basil pesto. One of our favorite ways to use it is on top of chicken! Chicken breast alone doesn’t have much flavor, but the pesto takes care of that little problem. Top it with mozzarella or parmesan cheese and you have a delicious (and easy!) weeknight dinner. If your pesto is already made, you can certainly have this on the table within 30 minutes.

I served this with a kale chickpea salad (recipe coming soon!), but it is great with just about anything you can think of: pasta, roasted veggies, a big green salad, couscous–whatever you’ve got, it’ll probably work! Leftovers can be reheated as-is, transformed into a sandwich, or cut into bite sized pieces and added to a salad. Get creative!

This is arguably one of my husband’s favorite dishes, and I love it because it’s so simple to prepare! The lightened-up pesto tricks you into feeling like you’re really indulging, but you’re really not. It clocks in at just under 160 calories, only 6 grams of fat, and a whopping 27 grams of protein!

Baked Pesto Chicken

Ingredients:

• 4 thinly sliced chicken breasts, about 1 lb
• 4 tsp lighter basil pesto
• 4 tbsp reduced fat mozzarella cheese (parmesan could work well too)
• salt and pepper

1). Preheat the oven to 350F. Spray a baking dish with cooking spray. Season the chicken with salt and pepper on both sides before placing them in the baking dish.

2). Carefully spread about a teaspoon of the basil pesto on each chicken breast. Top with 1 tablespoon of mozzarella cheese and bake for about 25-30 minutes. Enjoy!

Servings: 4. Approximate Nutritional Information per Serving: Calories: 159 Fat: 6g Carbs: 1g Protein: 27g Points+: 4

Recipe courtesy of Audrey’s Apron.

Baked Falafel with a Spicy Feta Dip.

Quick update: #1) School is out and summer is here, so expect more weekly posts! #2) For my birthday, my husband bought me a DSLR camera, so hopefully the quality of my pictures will be improving (considering I was using my phone camera before!)

Ok, let’s talk about falafel. Such a funny word, isn’t it? Good thing it is incredibly delicious! We love Mediterranean food and falafel is high on the list. If you’re not familiar with falafel, it is made up of mashed chickpeas and spices, and usually deep-fried. My version is baked, but don’t worry, no flavor or texture is compromised, and it’s so much better for you! Falafel is gluten-free, vegetarian and vegan friendly. I think it’s pretty kid-friendly, too. You can eat them plain, inside a pita, on a salad, or dipped in this spicy feta dip I’m sharing with you today. Falafel is so versatile that everyone in your family will find a way to enjoy it!

Because falafel is awesome (and overpriced in restaurants), I wanted to make my own at home. My first attempt at making falafel was almost 3 years ago. Let’s just say that batch did not turn out right, but I learned from my mistakes. Really just one mistake, in particular: over-processing the chickpeas. I was new to using my food processor and went a little crazy with the pulse button until my chickpeas were well blended and, sadly, mushy! The horror! It has taken 3 years for me to forget how unsuccessful that trial run was, and this week I decided to go for it again. I am SO glad I did; they turned out perfectly.

Here’s what they look like before baking:

And after:

Other than the tasty end result, there are so many things I love about this recipe/falafel in general. First of all, it is cheap to make. You can easily make an entire batch for less than $5. Secondly, it’s good for you! In 3 falafel there’s 10g of protein and 10g of fiber, and virtually no fat. And lastly, the food processor does all the work for you! Chickpeas, garlic, green onion, spices/herbs, lemon juice, flour, baking powder…they all go in to the food processor, which makes for no chopping and easy clean-up.

I used the pulse button on my food processor instead of just turning it on and letting it go because it gave me better control of the texture of the falafel. I made sure to stop when the mixture was beginning to come together, but there were still visible chunks of chickpeas, as you can see above. This gave the falafel awesome texture!

I always make tzatziki sauce to go with our Mediterranean meals, but this time I wanted to switch it up a bit. Instead, I made a spicy feta yogurt dip from plain non-fat yogurt, reduced-fat feta cheese, olive oil, and cayenne pepper. Since I had my food processor out for the falafel, I used it to make this dip while the falafel baked. Another easy recipe: place all the ingredients in the food processor and turn it on! Done.

This dip has awesome texture AND flavor. It is thick and the feta is definitely noticeable. The salty and savory feta compliments the cool, creamy yogurt and the cayenne pepper adds a nice little punch of heat. The dairy in the dip cuts down the heat a lot, so feel free to taste and add more if you want more spice. You can use this feta dip with your falafel pita, in a salad or just plain! Bonus: it is a great dip for cold vegetables, too!

Baked Falafel

Ingredients for the falafel:

• 1 15 oz can chickpeas/garbanzo beans, rinsed and drained
• 3 cloves of garlic
• 4 green onions, roughly chopped
• 3 tbsp fresh parsley
• 2 tbsp fresh cilantro
• 1 tsp cumin
• 1 tsp paprika
• 1 tbsp lemon (about half a lemon)
• 1/2 tsp salt
• 1/2 tsp freshly cracked pepper
• 1/2 tsp crushed red pepper flakes
• 2 tbsp flour (I used white whole wheat)
• 1 tsp baking powder
• cooking spray

1). Preheat the oven to 400F. In a food processor, pulse the garlic a few times to get it smaller. Add the chickpeas, green onions, parsley, cilantro, cumin, paprika, salt, pepper, red pepper, and lemon juice. Pulse until the chickpeas appear mashed, but not pureed. Add flour and baking powder and pulse a few more times. (See picture above in post for texture).

2). With clean hands, form 1 1/2 inch rounds using 2 tbsp of falafel mixture.  Flatten them slightly, place on a lined baking sheet, and repeat. Before baking, lightly spray with cooking spray.

3). Bake for 15-17 minutes. Remove from oven and gently flip the falafel over. Bake an additional 5 minutes or until golden-brown. Serve with spicy feta dip.

Yield: 9 falafel patties. Servings: 3. Nutritional Information per Serving: Calories: 156 Carbs: 29g Fat: 1g Protein: 10g Fiber: 10g Points+: 4

Recipe adapted from an awesome vegetarian friend!

Spicy Feta Dip

Ingredients for the spicy feta dip:

• 8 oz reduced fat crumbled feta cheese
• 1/2 cup plain non-fat greek yogurt
• 1 1/2-2 tbsp EVOO
• 1/4 tsp cayenne pepper (or more)

1) Place all ingredients in a food processor. Pulse until well-combined. Taste and adjust seasoning or add more olive oil for a smoother texture.

Servings: about 6. Nutritional Information per Serving: Calories: 152 Fat: 9g Carbs: 2g Protein: 6g Fiber: 0g Points+: 3

Recipe adapted from: http://www.howsweeteats.com/2014/02/baked-falafel-with-spicy-feta-yogurt-dip/

Easy Crock Pot French Dip Sandwiches.

French dip sandwiches make me think of one of my dear college roommates. We used to frequent a popular sandwich chain on campus and she would always order the french dip sandwich. She introduced me to these delicious sandwiches and I was happy to find out they’re incredibly easy to make at home. In fact, your crock pot does almost all the work for you. Don’t you just love recipes like that?

The ingredient list for this recipe is quite short: just the meat (well-trimmed, please!), low-sodium soy sauce and beef broth, garlic, worcestershire, and an onion! Combine it all in the slow cooker and let it cook low and slow alllllllll day. When you come home from work or running errands, you’ll be greeted with a lovely scent as you walk through the door, and dinner is almost ready to eat!

I was shocked at how tender the meat was after cooking. I tested it with a fork and it literally completely fell apart. I hate shredding meat (unless it’s in the kitchenaid mixer!) so I was thrilled to eliminate that extra step. Grab whatever your preferred bread is and some cheese, make a sandwich, and panini press it! If you do not have a panini press, you could heat up a pan over medium heat and use a smaller pan to press the sandwich down. Either way, it’s important to make a panini out of the sandwich so everything sticks together easily.

And don’t forget about the sauce! According to my husband, the au jus is one of the best parts of the sandwich. Reserve some of the liquid in the crock pot for dipping the sandwiches. You can also remove the onions if you’d like. Either way, the au jus is what puts the “dip” in french dip sandwiches, so don’t leave it out!

We both agreed the meat was incredibly tender and flavorful. I have made this recipe once before and I will be making it again! You may also be interested in my crock pot balsamic roast beef recipe–it can be turned into a french dip sandwich as well, but with more of a balsamic tang!

Easy Crock Pot French Dip Sandwiches

Ingredients:

• 1 medium yellow onion, sliced into thin rounds
• 1 10-ounce can low-sodium, fat free beef broth
• ¼ cup low-sodium soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon grainy mustard (I used grey poupon)
• 2 cloves garlic, minced
• 2.5 pound chuck roast, very well trimmed of visible fat
• salt and pepper
• 6 sandwich rolls, split
• 6 slices of cheese (provolone, swiss, or just your favorite)

1). Spray your crock pot with cooking spray for easy clean up. Add the beef broth, soy sauce, worchestershire sauce, mustard, and garlic into the crock pot. Stir to combine. Slice the onion into thin rounds and add to the crock pot. Place the roast in the crock pot and season with salt and pepper. Cook on low for about 8 hours.

2). Remove the roast from the crock pot and pull apart into smaller pieces. The meat should fall apart easily.

3). To assemble sandwiches: Preheat the panini press. Place meat on bread, then top with cheese and the remaining half of bread. Panini press it (or use the stovetop method described in the post) until golden-brown and melty. Serve with some of the au jus and enjoy!

Servings: about 6. Approximate nutritional information per serving (not including bread and cheese): Calories: 269 Carbs: 3g Fat: 10g Protein: 39g WWPoints+: 6

Recipe adapted from: http://fakeginger.com/?p=1614 

Penne with Strip Steak and Spinach

My husband and I recently celebrated our anniversary, so in honor of him I am posting one of his all-time favorite recipes! I first made this for him back in college because I wanted a meal we could enjoy on a picnic, and this pasta dish tastes great hot or at room temperature. This meal is definitely hearty–there’s pasta, strip steak, and even some greens! I used baby spinach this time but the original recipe calls for arugula, which is also very delicious. I reserve this recipe for special occasions and probably make it once or twice a year.

There are a few steps to prepare this meal, but many things can be done at the same time to speed up the process.

1) Cook the pasta. No big deal here–just boil water and toss in your favorite pasta. I used whole wheat penne this time, but you could use regular pasta or even brown rice pasta to make it gluten free!

2) Cook your steak. My husband loves strip steak, and it’s a great cut for this meal. To add flavor, the original recipe calls to add salt, pepper, garlic, and herbs de provence to the steak before cooking. I’ve also had success just adding Montreal Steak Seasoning. Either way, do not skip that step–it really brings great flavor to each bite! I used my indoor “grill” for this, but you can grill it outside or even cook it in the oven. If you do that, sear the steak first in an oven-proof pan over medium-heat for 2 minutes per side, then finish cooking it in the oven at 450F for about 5-6 minutes. I hope to do a post on this method soon!

3) Make the dressing. This dish is a fresh take on a pasta salad because the penne, beef, and spinach are tossed together with a homemade vinaigrette. The vinaigrette is what makes this recipe fabulous. Fresh herbs are best, but use dried if you must. The tangy balsamic and creamy dijon come together perfectly with the olive oil to make the dressing.  I actually reduced the amount of olive oil from the original recipe and I believe you could reduce it even further if you’d like.

Toss it all together and you are ready to eat!

The weather is getting warmer and picnic recipes are hard to find–pack this pasta “salad” and take it with you!

Penne with Strip Steak and Spinach

• 1 (1-pound) New York strip steak
• 1 teaspoon herbs de Provence
• 1 garlic clove, minced
• 1/3 cup extra-virgin olive oil
• 1 pound penne pasta (whole wheat or rice pasta for gluten free)
• 1/4 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 1/2 teaspoon salt, plus more for steak and pasta water
• 1/2 teaspoon freshly ground black pepper, plus more for steak
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh parsley leaves
• 2 cups chopped baby spinach or arugula

1). Season the steak with salt, garlic, herbs de Provence and garlic. Grill or cook indoors until cooked to preferred temperature (we like medium-well). Allow the steak to rest 5 minutes before thinly slicing.

2). Meanwhile, boil a large pot of salted water and cook the pasta according to package directions. Reserve 1/4 cup pasta water before draining. 

3). In a small bowl, whisk together the balsamic vinegar, dijon mustard, 1/2 tsp salt, 1/2 tsp pepper, fresh herbs, and olive oil. Toss the pasta with the 1/4 cup reserved pasta water and half of the dressing before adding the steak and spinach/arugula. Add more dressing or reserve to add later. Season with more salt and pepper to taste. Enjoy!

Servings: 7. Nutritional Information per Serving: Calories: 362 Carbs: 37g Fat: 16g Protein: 23g Sugar: 3g Fiber: 5g WW Points+: 10 

Recipe adapted from: http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-beef-and-arugula-recipe.html 

Cuban Picadillo.

Picadillo: ground beef cooked in a flavorful tomato sauce with onions, cilantro, garlic, spices, and olives. If you don’t like olives don’t write this one off!! My husband hates olives but loves this dish. They are barely noticeable and the brine from the olives is really what’s necessary to give this dish a unique taste.

If you’ve never had picadillo, think of it almost as an alternate to hum-drum taco meat. It’s traditionally served over rice but you could get creative and eat it as a taco if you’d like. Each bite has so much flavor, and this is a PERFECT weeknight meal. It can be on the table in about 30 minutes! What’s not to love?!

This picadillo has some flavors you’d expect in a Latin dish: cilantro, cumin, onion, and garlic. But, what really makes this dish special (as I alluded to earlier), is adding a few tablespoons of “alcaparrado”, which is basically just green olives and peppers. You should easily find a jar in your grocery store’s international aisle. I used Goya. Add the olives and a little bit of the brine from the jar to the meat sauce while it cooks. The other most important flavor-creating step is simmering the meat in the tomato sauce because this allows it to thicken and coat every bite of meat in that delicious sauce. Yum!

One more bonus about this recipe: you can play with the ratio of ingredients to suit your tastebuds. Want more olives/brine? Add them. Want more sauce? Add more tomato sauce. Don’t have a pepper? Leave it out. Want to add a tomato? Do it! I suggest making it once following the recipe pretty closely and playing with it from there however you’d like. You have lots of freedom with this recipe!

So, if you are in a dinner rut and need something quick, easy, (and healthy!), you need to try this recipe. This savory meat dish is an absolute favorite in our home; both my husband and I love it and I make it quite often. I actually served it at school last year to some of my students and they inhaled it, so I can tell you it is kid-approved!

Cuban Picadillo

Ingredients:

• 1/2 large chopped onion
• 2 cloves garlic, minced
• 1/2 pepper, finely chopped (I sometimes omit)
• 2 tbsp cilantro
• 1-1/2 lb 93% lean ground beef (or as lean as you can find!)
• 4 oz (1/2 can) tomato sauce
• 1/4 cup water
• kosher salt
• fresh ground pepper
• 1 tsp ground cumin
• 1-2 bay leaf
• 2 tbsp alcaparrado + 2 tbsp brine

1). In a large skillet, brown the ground beef over medium heat until cooked through, breaking up the meat into small pieces. Season with salt and pepper. Drain grease and add meat back to the pan.

2). While meat is cooking, chop onions, garlic, cilantro, and pepper (if using). Reduce heat to medium-low and add to the pan. Saute until onions are soft.

3). Add alcaparrado, 2 tbsp brine, tomato sauce, and water. Mix well and reduce heat to a simmer. Simmer for at least 5 minutes or up to 20 minutes, stirring occasionally.

Servings: 6 (1/2 cup). Nutritional Information per Serving: Calories: 170 Carbs: 4.5g Fat: 7g Protein: 22.5g Fiber: 1g Points+: 4

Recipe adapted from: http://www.skinnytaste.com/2008/03/picadillo-6-ww-pts.html

Crock Pot Greek Chicken (for pitas & salads!)

Like many of you southern readers, we’ve been snowed in the last couple days! Thankfully neither my husband nor I got stuck overnight in the horrendous traffic that ensued. Instead, we have thoroughly taken advantage of our snow days by building fires, baking these banana chocolate chip muffins, watching movies, and enjoying these easy Greek chicken pitas!

To make the chicken, I threw it in the crock pot with chopped onion, garlic, and Greek seasoning. I made a homemade Greek seasoning blend and used only about 1/4 of it for this recipe, so I saved the rest for another use. (Tip: make sure to put it in a sealed container and label it with what type of seasoning it is and the date you made it!) After everything was cooked, I shredded the chicken in my kitchen aid mixer, but using 2 forks would work too. Here’s what it looked like after:

This made a quite a bit of chicken, so if you have a big family you can rest assured there will be enough for everyone. And probably leftovers. But that’s a good thing, right?! Because it does make more than a couple servings, one day I piled some chicken on a Greek salad while my husband enjoyed it in a pita. Instead of dressing I used tzatziki sauce. So much flavor! Here’s my recipe for fat-free tzatziki sauce if you’re interested in trying it. You could also switch things up by using hummus as well. Play around with it and see what you like best! Add olives, feta, cucumbers, tomatoes, lettuce, peppers, or any combination of those ingredients as you like.

If you do NOT own a crock pot (or if you’re low on time), you can also make this by mixing the chopped chicken/onions with 1 tbsp EVOO and the seasoning in a baking dish. Bake it for about 40 minutes at 350F, like the picture below! This recipe is really versatile!

Crock Pot Greek Chicken

Ingredients:

• 1.5-2lbs skinless, boneless chicken breasts
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1/4 cup water
• 1/4 cup Greek seasoning

For the Greek seasoning (this makes MUCH more than you need; only use about 1/4 cup of this!):

• 1 Tbsp + 1 tsp oregano
• 1/2 tsp Salt
• 1 Tbsp onion pwder
• 1 Tbsp garlic powder
• 2 tsp black pepper
• 2 tsp parsley
• 2 tsp paprika
• 3/4 tsp cinnamon
• 3/4 tsp ground nutmeg
• 1 tsp thyme

1). Mix together the seasoning ingredients. Reserve a scant 1/4 cup of seasoning.

2). Spray crock pot with cooking spray. Layer chopped onions, garlic, and chicken. Sprinkle evenly with seasoning and add water. Set on low for 5-6 hours or on high for 3-4 hours.

3). Once chicken is cooked, remove the chicken/onions from crock pot and shred chicken using 2 forks or my kitchen aid mixer method. Add some of the cooking juices to keep chicken moist.

4). Serve on pitas or on a Greek salad with tzatziki sauce or hummus. Enjoy!

Serving size: 4 oz shredded chicken. Approximate Nutritional Information per Serving: Calories: 184 Carbs: 0g Fat: 3g Protein: 34g WWPoints+: 4

Recipes adapted from: http://www.heandsheeatclean.com/2013/06/clean-eat-recipe-make-your-own-greek.html 

Adapted recipe courtesy of Audreysapron.wordpress.com.