Farfalle with Tomatoes, Onions, and Spinach

This is a delicious and light pasta dish. I really enjoy this for lunch after a long run. Sometimes I add chicken or pork to made this a more substantial meal.

Farfalle with Tomatoes, Onions, and Spinach
Serves: 4, Serving Size: 1 1/2cups pasta mixture with 3 TB. Feta)
Nutritional Info (per serving): Calories:374, Fat:13.3g (sat 5g,mono 6.2g,poly 0.9g), Protein:13.7g, Carbohydrate:51.1g, Fiber:3.8g, Cholesterol:22mg, Iron:2.6mg, Sodium:632mg, Calcium:212mg

Ingredients
1 tablespoon plus 1/4 teaspoon salt
8 ounces uncooked farfalle pasta
2 tablespoons extra-virgin olive oil, divided
1 cup vertically sliced yellow onion
1 teaspoon dried oregano
5 garlic cloves, sliced
2 cups grape tomatoes, halved
1 tablespoon white wine vinegar
3 cups baby spinach
3 tablespoons shaved fresh Parmigiano-Reggiano cheese
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) crumbled feta cheese

Preparation
1. Bring a large pot of water to a boil with 1 tablespoon salt. Add pasta, and cook according to package directions; drain.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and oregano; sauté 12 minutes or until lightly browned. Add garlic; sauté 2 minutes. Add tomatoes and vinegar; sauté 3 minutes or until tomatoes begin to soften. Add pasta and spinach; cook 1 minute. Remove from heat, and stir in Parmigiano-Reggiano, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and pepper. Sprinkle with feta.

Source: Cooking Light

Simple Turkey Chili

I have been craving chili since our first real cold day this winter and found this recipe. With a freezer full of ground turkey I knew where to start. After making some adjustments to an online recipe I created just what I was looking for in a chili. You could do this on the stove-top or in a crockpot.

Simple Turkey Chili
Serves: 8, Serving Size: about 1.25 cups
Nutritional Info: Calories 189.6 Total Fat 2.7 g Saturated Fat 0.6 g Cholesterol 22.5 mg Sodium 669.6 mg Potassium 509.0 mg Total Carbohydrate 24.1 g Dietary Fiber 8.3 g Sugars 0.2 g Protein 19.8 g

Ingredients
1 1/2 teaspoons olive oil
1 pound ground turkey
1 small onion, chopped
2 cups water
1 (28 ounce) can crushed tomatoes
1 (16 ounce) can kidney beans - drained and rinsed
1 (16 ounce) can chili beans in sauce
2 cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Shredded cheese for topping (optional)

Directions
1.Heat the oil in a medium skillet over medium heat. Place turkey in the skillet, and cook until evenly brown. Move turkey to crock pot. Place onion and garlic in skillet, and saute till golden.
2.Pour water into the crockpot. Mix in tomatoes, beans, and seasonings. Set crockpot to low for 4-6 hours.
3. Serve hot. Top with shredded cheese if desired.

*For stove top: place chili in large pot. Bring to a boil, reduce heat to low. Cover pot and simmer for 30 minutes.

Adapted from AllRecipes.com

Upside-Down Berry Cornmeal Cake

I made this for my in-laws during their stay with us shortly after we moved to Redondo Beach. We went running everyday on the beach while they were here and this was a wonderful breakfast to have post-run. The basil blends in suprisingly well in the cake. This cake called for a glaze, but I topped mine with a light dusting of powdered sugar and additional berries.

Upside-Down Berry Cornmeal Cake
Serves: 10, Serving Size: 1/10th cake - slice
Nutritional Info: Calories 208, Total Fat (g)7, Saturated Fat (g)1, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)2, Cholesterol (mg)43, Sodium (mg)152, Carbohydrate (g)35, Total Sugar (g)13, Fiber (g)2, Protein (g)4

Ingredients
2-2 1/2 cups combo of fresh blueberries, raspberries, and/or blackberries
1 1/3 cups all-purpose flour
1/2 cup yellow cornmeal
1 Tbsp. finely snipped fresh basil
2 tsp. baking powder
1/4 tsp. salt
2 eggs, lightly beaten
1/2 cup sugar
2/3 cup milk
1/3 cup canola oil
Garnish: Powdered Sugar, Fresh Basil and/or mint (optional)

Directions
1. Preheat oven to 350 degrees F. Lightly grease 8-inch round cake pan, line bottom of pan with parchment paper; grease. Arrange 1 1/2 cups berries in bottom of pan; set side. In bowl stir together flour, cornmeal, basil, baking powder, and salt. Set aside.

2. In another bowl whisk together eggs, sugar, milk, and oil. Add egg mixture all at once to flour mixture. Stir until combined; pour over berries. Spread evenly.

3. Bake 40 to 45 minutes or until pick inserted near center comes out clean. Cool cake in pan 5 minutes. Run knife around edge of the pan to loosen sides . Invert. Remove parchment. Top with remaining berries, powdered sugar, basil and mint (if desired).

Adapted from: Better Homes and Gardens

Creamy Mojito Pie (Light)

This pie reminds me of the mojito mix Shane and I used to buy. It's one of those freezer mixes where you can add the alcohol to it. We used to mix it with Sparkling Water and have it with dinner all the time. This dessert tastes much like the popular drink. I have adapted this recipe to make a lighter version, eliminating the heavy cream and substituting with lower fat options where available.

Creamy Mojito Pie
Serves: 8, Serving Size: 1/8th pie - slice
Nutritional Info (per slice): Calories 245.4 Total Fat 12.5 g Saturated Fat 4.4g Cholesterol 14.9 mg Sodium 146.7 mg Potassium 45.8 mg Total Carbohydrate 24.8 g Dietary Fiber 0.0 g Sugars 10.3 g Protein 3.7 g

INGREDIENTS
Crust:
1 refrigerated pie crust, softened

Filling:
1 package (8 oz)reduced fat cream cheese, softened
1 cup 1% milk
1 box vanilla instant pudding and pie filling mix
1/2 cup frozen (thawed) limeade concentrate
1 1/2 teaspoons rum extract

Topping:
1 pkg. cool whip (8 oz)
3/4to 1 1/2 teaspoons mint extract
Garnishes, if desired: Fresh mint sprigs and/or Lime slices

DIRECTIONS
1. Heat oven to 450ºF. Roll pie crust into a 9-inch glass pie plate. Poke bottom and sides to prevent bubbles. Bake 10 to 12 minutes or until light golden brown. Cool completely on cooling rack, about 15 minutes.
2. In large bowl, beat cream cheese with electric mixer on low speed until creamy. Add remaining filling ingredients; beat on low speed about 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally, until thickened and creamy. Spoon filling evenly into pie crust.
3. In cool whip container stir in mint extract. Spread topping gently and evenly over filling. Refrigerate about 1 hour or until set.
4. Garnish pie with mint sprigs and lime slices. Cover and refrigerate any remaining pie.

Adapted from: Pillsbury

Beef Stew with Chocolate

Looking to try a different tasting stew I stumbled across this recipe. It has a much more complex taste than the classic version of beef stew. Plus, it's a crock-pot recipe making it simple and delicious.

Beef Stew with Chocolate
Serves: 8 Serving Size: about 1.25 cups
Nutritional Info: Calories 336.6 Total Fat 11.0 g Saturated Fat 3.5 g Polyunsaturated Fat 0.3 g Monounsaturated Fat 2.8 g Cholesterol 75.3 mg Sodium 839.9 mg Potassium 600.3 mg Total Carbohydrate 25.3 g Dietary Fiber 2.2 g Sugars 6.4 g Protein 28.3 g

Ingredients
2 pounds beef stew meat, cut into bite-sized pieces
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon ground black pepper, plus more for seasoning
1 tablespoon all-purpose flour
2 tablespoons olive oil
1 cup frozen sliced carrots
1 (8-ounce) package sliced brown mushrooms
3 cups diced red potatoes
1 (14.5-ounce) can diced tomatoes
2 tablespoons finely grated dark chocolate
2 teaspoons crushed garlic
1 (1.5-ounce) packet meatloaf seasoning
1 (14-ounce) can low-sodium beef broth
1 cup red wine

Directions
1. In a large bowl combine beef stew meat, salt, pepper and flour. Toss until beef is well coated.
2. Heat the canola in a large saute pan over high heat. Add seasoned beef and sear on all sides until brown and caramelized. Remove to a plate and set aside.
3. Combine seared beef, carrots, mushrooms, potatoes and tomatoes in slow cooker.
4. In a medium bowl, stir together grated chocolate, garlic, meatloaf packet, beef broth, and red wine. Pour into slow cooker and gently mix together. Cover and cook on HIGH setting for 4 to 6 hours.
5. Serve hot

Adapted from: Sandra Lee at Food Network