Tuesday, May 5, 2009


Some of these are our favorites. Some of these are new discoveries.
All are higly recommended any night of the week!
This I made for the first time last night, it is healthy and delicious! Definetly going to make this one of our regulars! I wish I'd taken pictures because in addition to being healthy and yummy- it looks really nice too!
Whole-Wheat Pasta with Garlic and Olive Oil
  • 2 tsp course salt
  • 1lb whole-wheat linguine
  • 1/3c e.v.o.o.
  • 4 garlic cloves
  • 1/2 tsp crushed red pepper flakes
  • 1/3c fresh flat leaf parsley, chopped, plus more for sprinnkling
  • zest of 1lrg lemon


  • Bring a large pot of water to a boil; add the pasta (we used Nature's Promise Organic whole wheat pasta from Stop and Shop) Return to a boil cook according to package instructions until al dente (about 11mins). Drain
  • Meanwhile, heat oil in a large skillet over medium-low heat until hot but not smoking. Add garlic, and cook, stirring constantly, until golden apprx 3 mins. Stir in red peppers and parsely. Remove from heat.
  • Add pasta and salt to skillet. Toss to well-coat pasta. Transfer to a bowl and sprinkle with zest and more parsley.

Per serving 380 calories, 14g fat, 0mg cholesterol, 58g carbs, 11g protein, 10g fiber (From Martha Stewart Living online)

Caprese Pizza



* Use Pillsbury refrigerated pizza crust


  • 3 medium vine-ripened tomatoes
  • 1 tsp salt
  • 2 tbsp chopped fresh basil
  • 1 tbsp basil oil (basil and e.v.o.o.) or plain e.v.o.o.
  • 8 oz fresh mozzarella cheese
  • coarsely ground black pepper


  • 1 tsp plus 1tbsp Basil Oil or E.V.O.O., divided
  • 1 pkg refrigerated pizza crust
  • 1 clove garlic
  • 1 oz Parmesan cheese


  • Preheat oven 425. For toppings, slice tomatoes into 1/4" slices. Place on paper towel-lined cutting board. sprinkle both sides evenly with salt, let stand 15mins
  • For crusts, lightly brush over dough basil e.v.o.o. and spread garlic. Sprinkle parmesan cheese over dough.
  • cut dough lengthwise into half or thirds and seperate on baking sheet. Bake 11-12 minss or until bottom of crusts are light golden brown
  • Chop basil combine with e.v.o.o.
  • Blot tomatoes w/ paper towels. Slice mozzarella cheese into 1/4" thick slices. Arrange tomato and cheese slices in overlapping rows on baked crusts. Return to oven; bake an additional 4-5mins or just until cheese melts
  • Remove from oven. To serve, brush basil mixture over pizzas and sprinkle w/ black pepper

Lemon Chicken with Mint

Prep Time: 15 mins

Cook Time: 40-45 mins


  • 4 bone-in chicken breasts
  • zest and juice of 1 lemon
  • 1/2c flour
  • 1 1/2tsp salt
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp paprika
  • 4 tbsp olive oil
  • 2 tbsp brown sugar
  • 1 lemon sliced
  • 1c chx broth
  • two 4" sprigs fresh mint


  • preheat oven 375. Spray a 10x14" ceramic baking dish with non-stick spray
  • Drizzle chicken with lemon juice. Place the flour, salt, pepper, and paprika in a gallon size ziploc bag. Add chicken and toss
  • In a skillet over med heat add the oil. Add the chicken and sear until golden brown on both sides (apprx 10 mins). Arrange cooked chicken in baking dish and sprinkle w/ lemon zest and brown sugar. Place a slice of lemon on each piece, the pour the broth over the chicken. Place the mint sprigs on top
  • Bake 40-45mins uncovered until the juices run clear. Discard mint and serve hot

(from "Not Your Mother's Weeknight Cooking")