Wednesday Recipes

It's half-way through the work work, and almost the end of June. Where has the first half of the year gone?

Here are six yummy recipes to help you through the day, including Unemployed Shepherd's Pie and Monterey Chicken Fajitas. Enjoy!

BLT SKILLET PASTA

This also comes from Tablespoon.com. This one begins, “Bacon, arugula, and tomatoes in a creamy sauce.” Prep Time: 20 min; Total Time: 20; Servings: 3

To view this online, click here.

Ingredients

1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes

2 cups packed baby arugula

6-8 slices of bacon

2 tablespoons mayonnaise

2 tablespoons heavy cream

7 ounces refrigerated fettuccine

Directions

Put a pot of water on the stove and bring to a boil.

Meanwhile, slice your bacon into 1/2-inch slices and put it into a hot skillet. Stir and cook on medium until cooked and starting to crisp, about 7 minutes. Strain out some of the fat but leave a good few tablespoons in the pan.

Add the can of tomatoes with the juices and the arugula and cook until the arugula is wilted, about 5 minutes. Whisk the mayo and cream together and pour it into the skillet. Stir well and turn heat to low.

The water should be boiling at this point, so make sure it is salted well and drop your pasta in. Cook the pasta for only about 3 minutes. Strain the pasta and add it directly to the skillet. Stir and cook for 2 minutes before serving.

HEALTHIER CAJUN CHICKEN PASTA

This is from Casey Barber on The Today Show website. The recipe begins, “It's easy to see why Cajun chicken pasta keeps popping up on fast-casual restaurant menus nationwide. Even picky eaters agree that the combination of spicy chicken and creamy sauce (not to mention mountains of irresistible noodles!) is across-the-board appealing. What's not to love? Well, the whopping waistline implications of indulging in all that Alfredo sauce and pasta can certainly add up.

“When you want the satisfaction of your favorite restaurant standby without the heavy-sauced hangover, give this at-home version a try. Clocking in at about 450 calories per serving, it's a healthy excuse to have what you're craving. Boost the health benefits even more by adding a handful of fresh or frozen spinach or broccoli to the pan with the red bell pepper.”

Cook Time: 20 minutes; Prep Time: 10 minutes; Servings: 4.

To view this online, go to http://www.today.com/recipes/healthier-cajun-chicken-pasta-t66376.

Ingredients

1/2 pound (8 ounces) linguini or penne

1 pound boneless, skinless chicken breasts (about 3-4 breasts)

3 teaspoons olive oil, divided

1 teaspoon Cajun seasoning

1 medium red bell pepper, diced

1 large garlic clove, minced

1 cup low-fat milk

1/4 cup water

1 tablespoon cornstarch

1/2 cup finely grated Parmesan cheese

1 medium Roma tomato, finely diced

1 large scallion, thinly sliced into rounds

Preparation

Preheat the oven to 375 degrees F.

Bring a large (4-quart) pot of water to a boil and add the salt, stirring to dissolve. Add the pasta and cook for about 10 minutes or al dente. Drain and reserve.

While the pasta cooks, heat 2 teaspoons olive oil in a large skillet over medium heat.

Sprinkle the chicken breasts evenly on both sides with 1 teaspoon Cajun seasoning. Carefully place the breasts in the skillet. Cook for about 4-5 minutes per side, until the chicken is deeply browned and crisp.

Transfer the chicken to the baking sheet and into the oven to finish cooking through. Remove the chicken when a thermometer inserted into the thickest part of the breast reaches 165 degrees F.

Add the remaining teaspoon oil to the skillet and stir in the bell peppers. Cook for about 2 minutes, stirring occasionally, until the peppers begin to soften, then stir in the garlic and cook for a minute more.

Pour the milk into the skillet and bring to a simmer.

Whisk the water and cornstarch together in a measuring cup, then pour into the skillet. Cook, stirring occasionally, for 1-2 minutes until the sauce thickens.

Turn the burner off and stir in the Parmesan cheese until melted, then stir in the cooked pasta.

To serve, divide the pasta between 4 bowls. Slice the chicken into bite-size pieces and divide evenly between the pasta dishes, then top each with handfuls of tomato and scallion. Serve immediately.

Note: The pasta sauce will thicken as it cools. Reheat in a covered skillet over medium-low heat, stirring in 1-2 tablespoons water as needed to help the sauce retain its consistency.

UNEMPLOYED SHEPHERD’S PIE

This is from Vegetarian Times. The recipe begins, “Straying from meat replacements, Janet DeGras, second-place winner in VT's 2008 Reader Recipe Contest, re-created this typically lamb-filled classic with eggplant as the featured ingredient. ‘The density of eggplant makes it a good substitute for meat, and its creaminess goes really well with mashed potatoes,’ DeGras notes. The inside-out technique of putting the green vegetables on top of the casserole instead of inside adds color to the dish and pick up crunchiness as they bake.” Makes 8 servings.

To view this online, click here.

Ingredients

6 cups peeled, cubed potatoes

1/4 cup low-fat milk

2 Tbs. unsalted butter

1/4 cup plus 2 Tbs. olive oil, divided

1 medium onion, coarsely chopped (1 cup)

2 15-oz. cans diced organic tomatoes with liquid

2 large eggplants, peeled and chopped (1 & 1/2 lb.)

1 Tbs. Simply Organic Parsley

1 tsp. Simply Organic Basil

1 tsp. Simply Organic Garlic Flakes

1 tsp. sea salt

1/2 cup grated Parmesan cheese

1/2 cup dried breadcrumbs

2 large eggs, beaten

1 green bell pepper, sliced very thin

1 small zucchini, sliced very thin

1/8 tsp. ground black pepper, optional

Preparation

Place potatoes in large pot, cover with water, bring to a boil, and cook 10 to 15 minutes, or until soft. Drain, and mash with milk and butter. Season with salt and pepper, and set aside.

Preheat oven to 350°F. Heat 1/4 cup olive oil in Dutch oven over medium heat. Add onion, and sauté 5 minutes, or until beginning to soften. Stir in tomatoes, eggplants, parsley, basil, garlic flakes, and sea salt; season with pepper. Simmer 20 minutes, or until vegetables are soft. Remove from heat, and stir in Parmesan cheese, breadcrumbs, and eggs. Spread potato mixture over top, banking up sides a bit.

Heat remaining 2 Tbs. oil in large skillet over medium heat. Add green bell pepper and zucchini, and sauté 7 to 10 minutes, or until just tender.

Fill center of mashed potatoes with sautéed bell pepper and zucchini, and sprinkle with black pepper, if desired. Bake 20 minutes, or until heated through. (Baking will take less time if mashed potatoes are hot at time of assembly.)

Nutrition Information: Calories: 342; Carbohydrate Content: 41 g; Cholesterol Content: 65 mg; Fat Content: 16.5 g; Fiber Content: 6 g; Protein Content: 9 g; Saturated Fat Content: 4.5 g; Sodium Content: 409 mg; Sugar Content: 9 g

ITALIAN EGGPLANT RAGOUT

This is from Vegetarian Times and begins, “The meaty texture of eggplant makes it an ideal ingredient in vegetarian entrées, and its antioxidant content makes it a nutritional powerhouse. Eggplant is rich in a phenolic compound called chlorogenic acid, a potent free-radical scavenger that confers antiviral, antimicrobial, and cholesterol-lowering benefits. Prep tip: Salting the eggplant before cooking it draws out any bitter juices and helps the vegetable hold its shape when cooked.” Makes 6 servings.

To view this online, click here.

Ingredients

2 medium eggplants, halved

2 Tbs. salt

2 Tbs. olive oil

1 large onion, chopped (2 cups)

2 cloves garlic, minced (2 tsp.)

1 15-oz. can diced tomatoes, drained

1 15-oz. can chickpeas, rinsed and drained

2 Tbs. capers

1 tsp. sugar

1/4 cup chopped fresh parsley

Preparation

Scoop out center and seeds of eggplant halves. Cut eggplants into 3/4-inch dice. Toss with salt in bowl, and let stand 30 minutes. Drain, rinse well, and pat dry.

Heat olive oil in large saucepan over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garlic, and cook 1 minute more, or until fragrant. Stir in tomatoes, chickpeas, and eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy. Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper.

Nutrition Information: Calories: 197; Carbohydrate Content: 33 g; Fat Content: 5.5 g; Fiber Content: 10 g; Protein Content: 6 g; Saturated Fat Content: 1 g; Sodium Content: 681 mg; Sugar Content: 8 g

MONTEREY CHICKEN FAJITAS

This is from FamilyTime, and begins, “Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas.”

Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 20 minutes.

To view this online, click here.

Ingredients

2 tablespoons vegetable oil

4 skinless, boneless chicken breast half (about 1 pound), cut into strips

1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)

1 medium onion, sliced (about 1/2 cup)

1 can (10 3/4 ounce) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1/2 cup Pace® Chunky Salsa

8 flour tortillas (8-inch), warmed

1 cup shredded Monterey Jack cheese (about 4 ounces)

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.

Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through.

Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortillas around the filling.

FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES

This is from Dana Angelo White, MS, RD, ATC, a registered dietician and certified athletic trainer who writes for Very Well. Dana wrote, “Gluten-free baked goods can be dull and dry, but that’s certainly not the case for this tasty yet effortless gluten-free cookies. They feature nothing but simple ingredients and are high in hearty-healthy fats, plus they will satisfy cravings for both sweet and salty.

“Generally, peanut butter doesn't contain gluten, but not all manufacturers keep gluten out of their production plants. Make sure to choose a gluten-free peanut butter and since peanut butter is the star ingredient, be sure to use a good quality brand with a simple ingredient list.”

Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Yield: 24 cookies (111 calories each)

To view this online, click here.

Ingredients

1 cup smooth natural peanut butter

3/4 cup packed light brown sugar

1 large egg, beaten

1 teaspoon baking soda

1 teaspoon vanilla extract

1/2 cup mini chocolate chips

pinch of coarse sea salt

Preparation

Preheat oven to 350F.

Line a sheet pan with parchment paper or a silicone baking mat.

In a medium bowl, mix peanut butter and sugar until well combined.

Add egg, baking soda, and vanilla extract; continue to stir until all ingredients are well mixed.

Fold in chocolate chips.

Using a small ice cream scoop or tablespoon, measure 8 cookies onto the prepared sheet pan, leaving about two inches between each cookie.

Gently press to flatten each cookie slightly.

Bake for 6 to 8 minutes until puffed and spread out.

Remove from oven, then sprinkle lightly with sea salt.

Using a spatula, transfer to a wire rack to cool.

Once completely cooled, store in an airtight container for up to 2 days.

Ingredient Variations and Substitutions

You can inject different flavors into these cookies by replacing the vanilla extract with 1/4 teaspoon of almond extra or by swapping out the chocolate chips for finely chopped peanuts.

Cooking and Serving Tips

Mix the dough by hand using a sturdy spatula or use an electric stand mixer fitted with a paddle attachment. The cookies spread out quite a bit so its best to make 3 batches of 8 if using a standard half sheet pan. Using a small ice cream scoop is very helpful to make the cookies evenly sized so they will cook evenly.