This may be your new addiction! Crunchy, toasted walnuts and breadcrumbs tossed with pasta, mushrooms and peas is a great, quick meal. And there are no added fats or dairy (unless you top with a bit of cheese), but you really don’t need to. The inspiration …
Chili has been on the menu a lot during this cold snap! There are a million chili recipes and I’m sure you all have your own favorites. For me it’s all about a thick, rich chili without a lot of fanfare. I have made chili …
Mushrooms are high on my list (especially when my husband is out of town since he dislikes). So last night being hubby-free, I put together a quick and easy flatbread that includes some of my favorite flavors.
Gruyere cheese with its nutty texture adds depth and you do not need a lot. If you can’t find Gruyere, a smoked Swiss will work just as well, or you can omit. Arugula, another addition with a bit of a bite along with caramelized onions all sing together but it’s the balsamic glaze that crashes the party with a balance of sweetness. If arugula is a tad too bitter for your tastebuds, spinach or kale would be good choices too.
You’ll notice I used a dry cooking technique that doesn’t require any oil to brown the vegetables. Save the fat for that little bit of cheese!
I had planned to use a pita or homemade dough when I came across the Brooklyn Bred brand – these get nice and crispy in the oven and are only 100 calories per serving.
Recipe – Serves 2 (or 1 if you can’t resist)
4 medium button mushrooms, sliced, stems removed
1/2 of a yellow onion, thinly sliced
2 tablespoons of white wine or water
1/2 cup of shredded Gruyere cheese
1/4 cup of chopped arugula
1/4 teaspoon of chopped rosemary
1 flatbread (I used Brooklyn Bred thin crust)
Balsamic glaze for finishing
Preheat oven to 400 degrees. Heat a nonstick pan on medium heat for one to two minutes. Add mushrooms and onion, cover for two to three minutes. Remove cover and add wine to deglaze the pan. Cook for another minute or two. Remove from heat and spread onto flatbread. Top with cheese, arugula and rosemary. Bake for 4-5 minutes in preheated oven just until warmed and cheese has melted. Drizzle with balsamic glaze.
Don’t have balsamic glaze? You can make your own:
1/2 cup of balsamic vinegar
3 tablespoons of brown sugar
Combine ingredients in small saucepan. Bring to boil then reduce to low and simmer for about 15 minutes or until the mixture has reduced by about half. You’ll know when it’s ready as it should coat the back of a spoon. Let cool then pour into container and store in the fridge.
Peanut butter is one of my all time faves. My husband and I both eat a lot of it so I’m thankful I was never allergic (I would be devastated)! In the last few years I’ve gravitated to the natural stir variety that packs a …
Leftover lentil stew makes a great spread for wraps and base for tacos. You have your own hummus! Brown corn tortillas in a skillet or over an open flame Spread warmed lentils on the bottom of the tortillas Add your favorite fillings: chopped lettuce, spinach, …
This is a dish I’ve been making for a long time. In an effort to lose weight (through many efforts that is), I moved toward using more vegetables with pasta since pasta is so calorie heavy when it’s eaten on its own. Bring veggies into the mix and you not only have a healthy meal, but you’ve volumized your plate without really knowing it.
I like that you don’t need a lot of pasta in this recipe. A typical serving is 2 oz. Each serving here is 1 oz because there are so many vegetables that will keep you filled and satisfied.
I most recently have been trying new grain pastas. They have come a long way since eating the ones of past that made your mouth hurt from chewing! This one from Ronzoni is pretty good, but you can always use regular white pasta or Barilla has a nice protein pasta that I’ve also used.
The veggies here are roasted. I have found they are easier to digest and have such a depth of flavor. I suggest you roast even more than the recipe calls for so you can use them for side dishes, on flatbreads or inside a wrap.
I’ve used a jarred marinara sauce but I’ve also made a more savory version of this recipe by using a purée of butternut squash as a sauce, adding mushrooms and kale and subbing Gruyere cheese for the mozzarella. That recipe will definitely show up soon!
Feel free to use other veggies. It’s a great way to clean out your fridge! I also like using broccoli, asparagus, eggplant and cherry tomatoes. Combinations are endless! 
Recipe – Serves 3
4 cups of vegetables for roasting (zucchini, yellow squash, peppers and Brussels sprouts)
1 tablespoon of olive oil or vegetable stock (or nonstick spray)
1 teaspoon of salt
1 teaspoon of Italian seasoning or oregano
1/4 teaspoon of pepper
2 cups of spinach, chopped
1/2 cup of frozen peas
3 oz of whole grain penne pasta
1 1/2 cups of jarred pasta sauce (I used Emeril’s marinara)
1 cup of shredded mozzarella cheese
Basil, Parmesan Cheese
Preheat oven to 400 degrees. Chop vegetables into 1/2 inch cubes, keeping them as uniform as possible. Spray with nonstick spray or toss in 1 tbsp of olive oil or vegetable stock. Sprinkle with salt, pepper and Italian seasoning and toss to coat. Bake for 30 minutes or until browned and softened. Set aside.
In a large bowl add spinach and peas. Cook pasta until ‘al dente.’ Drain and add to bowl along with the cooked vegetables. Add pasta sauce and stir to coat. Spray a 2 quart baking pan with nonstick spray and spoon in the vegetable mixture. Top with mozzarella cheese. Cover and bake for 30 minutes until thoroughly heated and the cheese melts. Top with basil, Italian seasoning or oregano, and Parmesan cheese.
As the weather has turned bitter cold for an extended period of time, there’s nothing like a warm, filling (and healthy) stew that soothes the soul. Lentils are a legume that is fairly new to my pantry. I’ve always loved beans but never ventured past …