pasta – Discover Healthy Food

Turkey Spiral Casserole

I find it very helpful to have dishes that I can make better all in one part, pan, baking dish. This casserole was inspired from a recipe that I got at Costco of all places! In typical Jennifer fashion, I’ve added some additional ingredients to really pack in the additional nutrition.

Serves 6
Ready in 55 minutes

Ingredients:
2 cups spiral pasta, cooked and drained (you can use macaroni too)
1 – 12.5 ounce can Harvest Creek diced turkey, drained (this is the turkey you can buy at Costco, any canned turkey will be good)
2 cups shredded cheese (I used a cheddar and Jack cheese combination, you could also do just Swiss cheese for a bolder flavor)
1 – 10 ounce can condensed cream of chicken soup
one soup can of water
half white onion, diced
2 cups broccoli, small pieces
1 teaspoon black pepper
1/4 cup grated Parmesan cheese
1/4 cup plain breadcrumbs

Directions:
1. Preheat oven to 350 degrees.
2. In medium pot cook pasta until done.
3. Using a large mixing bowl to combine the turkey, cheese, soup, water, onion, broccoli, and black pepper.
4. Softly fold in the cooked pasta and transfer to a 9 x 13 baking dish.
5. Bake at 350° for 30 to 35 minutes or until it is hot and bubbly.
6. Combine the Parmesan and bread comes in a small bowl then evenly spread out over the top of the casserole. Broil for about five minutes or until a nice golden brown color.

Serve with a large green salad. Enjoy!

I’ll see you at the table!

Peanut Veggie Pasta Salad

I originally found this recipe on Tasty and tried to follow the recipe exactly. But, to make the recipe easier, I’ve provided some notes below.

Ingredients:
1/2 cup creamy peanut butter
1/4 cup soy sauce
1/4 cup rice vinegar
1 Tbsp. sesame oil
2 Tbsp. Sriracha [Jen’s Note: Omit for less spice. People can add the Sriracha on if they want it spicy.]
1/4 cup water
1 Tbsp. ginger /minced
3 cloves garlic /minced [Jen’s Note: This is a lot of garlic, but pasta can take a lot of garlic, just be prepared for the garlic after taste.]
2 Tbsp. brown sugar
1 Box Whole Grain Linguine (or any pasta will do)
1 cup carrots /finely cut into matchsticks
2 cucumbers /shaved using vegetable peeler [Jen’s Note: I didn’t want long pieces of cucumber, so I cut cucumber lengthwise, scooped out the seeds, then cut into 1/4″ thick crescent shaped pieces.]
1 red bell pepper /thinly sliced into strips
1 yellow bell pepper /thinly sliced into strips
1/2 cup green onion /sliced
1/4 cup cilantro /chopped
1/4 cup peanuts /chopped

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta according to instructions on the box. Drain and run cooked pasta under cold water to cool. [Jen’s Note: Break the noodles in half so it’s easier to cook, mix and even easier to eat later. I used regular spaghetti and it worked great.]

In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, minced ginger, minced garlic, and brown sugar. [Jen’s Note: Don’t try to wisk this together. It makes one heck of a mess. Instead, use a high powered blender to get the consistently creamy sauce that will incorporate the sauce ingredients better for even flavor.]

Combine pasta with sliced vegetables. Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least one hour before serving. [Jen’s Note: Use a deep bowl for combining and one with a lot of space over the top otherwise you’ll find it’s hard to mix this all together.]

Garnish with chopped cilantro and peanuts. [Jen’s Note: Also consider adding 2 tablespoons sesame seeds for added crunch and texture.]

I’ll see you at the table!

Recipe: Minestrone Soup

Minestrone soup is one of my all-time favorites! As with most of my soups, I love to make a big pot, eat for few meals and freeze extra in individual serving size containers to enjoy later. That way I don’t get bored with a good thing but also to have quick and healthy meals for reheating later.

Ingredients:
1 medium yellow onion, diced
3 cloves garlic, diced
1-14.5 ounce canned diced tomatoes
1-10 ounce mild Rotel
2 cups elbow noodles
1 cup frozen fresh corn
1 cup frozen peas
2 cups cubed carrots
1 tablespoon black pepper (use less if you don’t like the spice kick)
1 teaspoon red pepper flakes (may be omitted if you’re a spice wimp)
2 tablespoons Italian seasoning
2 tablespoons organic no-salt seasoning
1-15 ounce can kidney beans, rinsed (red or white)
4 cups water

Directions:
Boil elbow noodles for 5 minutes, drain. Don’t wash the pot, just put empty pot back on the stove on medium-high heat.
Water sautee onion and garlic for 3 minutes. Add water as needed, then add carrots and continue water sauteeing for 3 more minutes.
Add tomatoes, Rotel, and spices. Stir and heat together for 2 minutes.
Add water, corn, peas, beans and noodles. Bring to a slow boil for 5 minutes, turn down heat to medium, cover and cook for 15 minutes.

Serve warm with fresh local bakery bread – ask the baker for something unique. For those family members who want traditional minestrone, serve individual servings with a drizzle of olive oil and sprinkle parmesan cheese. Avoid those two ingredients and you have a wonderful vegan soup that’s much healthier!

Note: Minestrone always tastes better the second day, so if you plan well cook the soup the day before you want to eat. When reheating, make sure to not over boil, just slow bubble. Avoid microwave too!

I’ll see you at the table!

Restaurant Review: SLC Winter Farmers Market – Utah

Reason to love Utah No. 5: Winter Farmer’s Market. Every other Saturday at the Rio Grande by Gateway Mall 10am-2pm. Amazing selection of veggies, fruit, baked goods, cheese, pasta, chocolate, flowers and more!

Recipe: Pasta Dinner

Dinner is served!

A quick and easy, yet healthy meal that’s great for home and abroad. You’ll be tempted to sprinkle parmesan cheese, but resist the urge for healthier meal!
Recipe:
Boil 1 package of whole wheat pasta (I used penne)
In medium pot, on medium high heat, water sauté 1/4 cup white onion, diced, with 1 clove garlic, minced, for about 3 minutes.
Add to pot:
1-10oz can tomato sauce
1 yellow bell pepper, small dice
1 cup broccoli
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
On medium-low heat, stir occasionally until heated through, about 15 minutes.
Drain pasta and serve immediately. Serve with green salad for larger meal/course.

Restaurant Review: Cafe Olga – Orcas Island

Upon the recommendation of a friend, we took the ferry to out to Orcas Island for the day. I wish that we had more time on the island to explore, but we’ll go back another time!

We did find a great spot to stop for lunch. Cafe Olga looks like an old barn. A relaxed atmosphere, great staff and fabulous food. I had an amazing Thai pasta dish with spicy prawns. Divine!

The hubby enjoyed a turkey sandwich that was an explosion of flavor with every bite. He’ll be talking about that sandwich for a long time, I bet.

For a treat to-go, the hubby grabbed a cinnamon roll. Enormous, cinnamony goodness. Bring on the sugar coma!

The restaurant was full of local art work, trinkets, jewelry, ceramics and more to buy. Complete with a nice detail of lavender at the door. Quaint. Charming. Highly recommend to check it out if you’re going to Orcas Island. I’ll be back…