Let’s just say..
Sautéed Cauliflower and Tomatoes
that I got a little out of control with my eating habits around the holidays, so no better time than now to get back on the wagon. I love eating veggies when they have lots of flavor, and this sautéed cauliflower and tomato side dish has just that. Best of all it’s easy to make and good for you too.
Photo: Since photographing food is very tricky, I figured I’d stick with the good ol’ camera+ app on my phone.
Farfalle with Mushrooms and Spinach
one of those meals that’s healthy, quick, inexpensive, and easy to tweak by adding a little more of this and a little less of that. This recipe for Farfalle with Mushrooms and Spinach claims to be ready in 20 minutes flat. Full of everyday ingredients, vegetarian and it’s got a combo I love – portobello mushroom and Parmesan.. perfect to whip up midweek!
6 ounces dried farfalle (bow-tie pasta)
1 tbsp. olive oil
1 medium onion, chopped
1 cup sliced portobello or other fresh mushrooms
2 cloves garlic, minced
4 cups thinly sliced fresh spinach
1 tsp. snipped fresh thyme
1/8 tps. pepper
2 tbsp. shredded Parmesan cheese
1. Cook pasta as normal and drain.
2. Heat oil in a large.
3. Add onion, mushrooms, and garlic; cook and stir for 2 to 3 minutes or until mushrooms are nearly tender.
4. Stir in spinach, thyme, and pepper; cook 1 minute or until heated through and spinach is slightly wilted.
5. Stir in cooked pasta; toss gently to mix. Sprinkle with cheese.
Photo: Better Homes and Gardens
Posted in Food
Tagged better homes and gardens, dinner, easy recipe, farfalle, food, healthy, parmesan cheese, pasta, portobello mushrooms, spinach, vegetarian
White Bean and Chicken Chili
alternative to the traditional version. This recipe for White Bean and Chicken Chili has a ton of flavor and it’s full of good ingredients. This hearty meal requires less than 10 ingredients, is healthy and it’s been on my dinner recipe rotation ever since finding it last winter. Very easy to make your own by adding a little more of this, or a little less of that.
2 (15 oz.) cans white beans, rinsed and drained
4 cups low-sodium chicken broth
1 tablespoon vegetable oil
2 whole bone-in chicken breasts (3 lb.)
Salt and pepper
2 onions, chopped
4 cloves garlic, chopped
2 (4 oz.) cans roasted green chilies, drained
1 tablespoon ground cumin
1. Boil chicken until cooked through, shred and set aside.
2. Warm oil over medium-high heat, add onions and garlic; cook until softened, 5 minutes.
3. Sprinkle chicken with salt and pepper and add to onion mixture.
4. Mix in chilies and cumin.
5. Add broth and beans, bring to boil and cook on medium for 20-30 minutes.
Photo: My Recipes