Tag Archives: vegetarian

Tortellini Soup

Good lord, did this day get away from me. How is it 5:30PM? How??

Anyway. I was going to call this “I’m Sick Soup,” but then I didn’t want to make anybody think that the soup was what made me sick.

And it’s definitely a good thing I’m not calling this “Food Poisoning Soup,” right?

To be clear, the soup didn’t give me food poisoning. A stupid, awful, frozen meal that I left out for way too long did.

This soup is what made me feel better.

But… let’s stop talking about food poisoning in a recipe post, shall we?

Anyway, this soup is great. It’s easy. It’s literally “dump it all in a pot” easy. My favorite kind of recipe these days.

And I got all of the ingredients at Target because I simply didn’t have it in me to go grocery shopping anywhere else.

Tortellini Soup

makes 4-6 servings

Ingredients:

  • 2 16-oz cans vegetable broth
  • 1 26-oz can condensed tomato soup
  • 1 26-oz can-full of water
  • 1 package Buitoni (or whatever) whole wheat tortellini
  • 1 can white kidney beans
  • 3 cups frozen mixed vegetable (I used peas/ carrots/ green beans)
  • 2 cups frozen chopped spinach
  • 2 tsp Italian spice blend (parsley/ rosemary/ thyme)
  • 3/4 tsp garlic powder
  • 1/2 cup shredded parmesan/ romano cheese (plus more to top with)

Directions:

Bring vegetable broth, condensed tomato soup and water to a boil.

Add tortellini, mixed vegetables, spinach, Italian spice blend and garlic powder and cook for 8-11 minutes over high heat (until tortellini is cooked through).

Add cheese and cook for another minute or so more.

Serve, topped with a little more cheese if you know what’s good for you. 😉

Almost as easy from soup from a can — just a little fresher!

Enjoy. 🙂

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WIAW

Yesterday was another one of those days when I didn’t eat dinner. I wish those days would stop happening on Tuesdays. It makes me look like I don’t eat dinner. I do! I swear! It just doesn’t always work out, with a schedule like mine these days.

Anyway, truth be told, I also just wasn’t very hungry yesterday. I usually deal with stress by eating a lot. Honestly, one of my biggest eating issues is that I tend to emotionally eat. You guys know this. I’ve talked about it.

In the past couple of days, though, I’ve gone the opposite way. As I’ve dealt with something stressful and difficult (don’t worry, I’ll be fine), I just haven’t had much of an appetite.

That said, I still eat.

No workout yesterday. Still getting over the cold and still waking up in a NyQuil fog.

I started my day off yesterday with breakfast of  those Chobani Apple Cinnamon Overnight Oats that I told you about, complete with a spoonful of peanut butter.

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I loved these. Overnight oats with flavored yogurt takes them to a whole new level. This bowl smelled and tasted like apple cake batter. Yum and a half.

And, of course, the peanut butter just took it even further. But, I mean… duh. It’s peanut butter.

I had plans for a frozen Amy’s meal for lunch, but I really started craving fresh vegetables. So, when a co-worker ordered from a place called Poquito Mas, I decided to add on to the order.

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I got the Nature’s Grill Burrito: “Fresh grilled eggplant, mushroom, zucchini, red and green bell pepper, red & white onion with Black beans, Jack cheese, Fresh salsa, and a touch of Roasted Red Pepper Sour Cream.”

It was delicious andso filling. I couldn’t even think about the chips it came with and it had me full for the rest of the afternoon/ evening.

Around 6pm, I decided to eat a snack of some baby carrots and a spoonful of hummus.

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As I walked out the door, I had a handful of Wheat Thins (unpictured), as I was going out for drinks and didn’t know if I’d have time for dinner.

I suppose I could have ordered food at the restaurant, but I nursed a glass of Pinot Noir and honestly just wasn’t really hungry enough to order anything for dinner.

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The wine was nice, though. And helpful.

I feel guilty for not having a dinner to show you (I’m weird), so I’m sharing today’s breakfast again. I like to think that makes up for it, somehow (again, I’m weird).

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And this really should. Because… do you know what kind of cereal that is, hanging out with the banana and milk?

PEANUT BUTTER CHEERIOS.

I KNOW.

Changed. My. Life.

I learned about them in Instagram (can’t remember whose… maybe Bobbi‘s? Janetha‘s?) and bought them immediately thereafter. You should, too.

What are you eating today?

P.S. — Don’t forget to enter my Chobani giveaway!

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Cheesy Quinoa

I made up this recipe out of desperation, if I’m being honest.

What I really wanted was my new go-to comfort food, Upgraded Mac & Cheese. Alas, I didn’t have any Mac & Cheese. I also didn’t have any noodles. I was SOL, if you know what I mean.

While I won’t pit them against each other (they’re both my babies), I would definitely say this meal is a bit… classier. Thankfully, it’s just as easy!


It’s also just as delicious. Seriously. What a winner of a recipe, and all because I was forced to be creative.

Cheesy Quinoa

makes 3 servings

Ingredients

  • 1 cup dry tri-color quinoa
  • 2 cups water
  • 1 can kidney beans
  • 1 1/2 cups frozen chopped spinach
  • 1 1/2 tbs low-fat cream cheese
  • 1/3 cup grated parmesan & romano
  • 1/4 cup almond milk (regular milk would work just fine — I just used what I had)
  • 1/8 tsp garlic powder
  • 1/8 tsp oregano
  • salt & pepper to taste
  • shredded mozzarella to top with (optional)

Directions:

Over high heat on a stovetop, bring the quinoa and water to a rolling boil. Stir, lower heat to a simmer, cover pot, and let cook for about eight minutes more or until the water is nearly gone. Add spinach and cook for about two minutes more.

Add kidney beans and cook about two minutes more, stirring often.

Add cream cheese, almond milk, parmesan & romano, garlic powder, oregano, salt and and pepper. Stir, mixing everything evenly throughout. Cook about one minute more to let the flavors settle.

Serve topped with (optional) mozzarella.

There are lots of flavors in this dish. There’s also lots of protein! I’m a big fan.

 

Plus, it’s kind of pretty, isn’t it? There’s something very… Italian about it to me.

Have you ever come up with any favorite dishes out of desperation?

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Quinoa White Bean Chili

I’ve actually been sitting on this recipe for a while now.

That’s really quite selfish of me. I’m sorry. Because, honestly, this recipe is really very good.

But, hey, I’m sharing it now, right?

So you can’t really be mad at me.

(If I had a new and awkward picture of myself, this is exactly where I would say, “Plus, you can’t be mad at a face like this!” Alas, I have no such picture… so really, I’m not sure why I bothered with this tangent. Annnnnyway….)

My friend Lauren and I made this dish over a month ago. We got it from Clean Eating Magazine. You can find the original recipe here, but we changed it pretty drastically — and, to be honest, we did so because the original was pretty bland.

Quinoa White Bean Chili

makes 5-6 servings

Ingredients:

  • 1/2 cup uncooked quinoa
  • 4 cups water
  • 1 large red bell pepper, chopped
  • 1 large green bell pepper, chopped
  • 1 large yellow bell pepper, chopped
  • 2 15-oz cans white beans
  • 1 16-0z can fire-roasted diced tomatoes
  • 2 tbs chili powder
  • 1 tsp smoked paprika powder
  • 1 tsp garlic powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 6 cups fresh chopped spinach
  • grated parmesan to taste (or, if you’re Vegan, don’t)

Directions:

In a large pot, combine quinoa and water and cooke over high heat. Bring to a boil and reduce heat to low. Cover tightly and simmer for 15 minutes.

Add bell peppers, beans, diced tomatoes, chili powder, paprika, garlic powder, cumin and oregano to pot. Bring to a simmer and cook, uncovered, for about 10 minutes.

When chili has thickened and the quinoa has a white halo-like appearance, stir in spinach and cook for one more minute, until the spinach has just wilted.

Serve topped with fresh grated parmesan.

And no,  you totally do not have to serve it in a glass jar…


But isn’t it pretty like that?

 

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Lazy Girl’s Lentil Chili

Boy, do I have an easy dish for you today!

I call this the “lazy girl’s” lentil chili because it’s made entirely of ingredients that are already basically prepared for you.

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All you really have to do is dump everything into a pot together. And, I mean, does it get much easier than that?

No. The answer is no. Not unless you’re making a frozen meal, but this can be passed off as homemade, you can control the sodium levels, and it’s preservative-free! Hooray!

This dish is a good, very healthy meal to have at the ready for busy girls (Not just lazy girls! Maybe I should change the name…) who don’t have time to prepare lunches every day before work. All you have to do is throw this dish in some tupperware and you have individual, microwave-ready meals.

Lazy Girl’s Lentil Chili

makes 5-6 servings

Ingredients:

  • 1 package TJ’s prepared lentils
  • 1 package frozen rustica carrots
  • 1 package frozen yellow & green wax beans
  • 1 can diced tomatoes (16 oz)
  • 2 cups frozen corn
  • 1/2 cup BBQ sauce (despite the picture, I actually used Annie’s organic BBQ sauce)
  • 1/2 cup water
  • 2 tbs ground chili powder
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper powder
  • salt & pepper to taste
  • sour cream or greek yogurt (optional)
  • low-fat shredded cheddar (or other) cheese (optional)

Directions:

I wasn’t kidding. This couldn’t be easier.

Literally:

Dump all of the ingredients into a pot. Bring to a boil. Let simmer for about 20-25 minutes.

Top with a dollop of sour cream/ greek yogurt and  low-fat shredded cheddar cheese if you like. You should. Unless you’re vegan… since this meal is otherwise vegan!

I know, right? You’re welcome.

Don’t tell me eating healthy is hard!

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Spinach Artichoke Bread

Remember how I said there were two parts to the dinner my mom and I made for our family one night while I was at home? Here’s the other half.

The recipe I’m about to share with you comes from The Rachael Ray Magazine as one of her 30 Minute Meals. You can find the original recipe here. I’m essentially copying it here with just a few tweaks, but I want to make sure you know the original source.

This recipe was one to which we stuck fairly close, other than a slight healthification. We simply didn’t eat it as a main dish, but had small servings alongside our healthier soup as a main dish.

Let me tell you something: this bread? Really. Effing. Good. However, one piece packs a lot of punch, so you can easily stick to a small piece and feel fully satisfied.

Spinach-Artichoke Bread

Serves four as a main dish or 8 as a side dish

Ingredients:

  • 1 baguette, halved
  • 2 tbs butter
  • 2 tbs EVOO
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • salt to taste
  • pepper to taste
  • 3 tbs flour
  • 1 ½ cups 1% milk
  • 1 pinch nutmeg
  • 1 (?)-oz bag frozen spinach, thawed and squeezed dry
  • 1 can artichoke hearts, drained
  • ½ cup grated parmesan cheese
  • 2 cups shredded low-fat mozzarella cheese

Directions:

Preheat the oven to 400 degrees. Arrange the bread on a baking sheet. Hollow out the insides of the bread halves slightly to create “boats” of a sort.

In a medium skillet, melt the butter with the EVOO over medium heat. Add the onion and garlic and cook until softened (about 5 minutes). Season with salt and pepper.

Whisk in the flour for about a minute, then whisk in the milk and nutmeg. Cook for about 5 minutes or until thickened.

Pull the spinach apart and shred the artichoke hearts, then stir both into the cream mixture. Cook until heated through, then add the parmesan. Remove from the heat.

Spread the spinach-artichoke mixture into the hollowed-out bread halves.

Top with mozzarella.

Bake for about 10-12 minutes or until the cheese has melted and browned slightly.

Slice and serve.

I’m drooling just thinking about it.

It’s not the absolute healthiest of dishes, but it’s definitely a healthified version of something that could be much, much worse for you. And hey, at least you’re getting your greens in! This would be a great way to get picky kids to eat their veggies.

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Pasta E Ceci Soup

I’ll go into this a bit further tomorrow, but I’m about to change the structure of KWH a little bit. Don’t worry – I’m pretty sure this is good news! Part of said good news is that I’m going to try to post at least one new recipe a week and will often be posting two recipes per week.

However, this does not mean that all of these recipes will be my own. While I love creating my own recipes, I’ve also found that – newsflash! – there are a lot of great recipes that I haven’t tried because I’ve been so busy trying to be creative and make up recipes for KWH.

Now, don’t get me wrong – I will continue to create new recipes – I just also really want to focus on making other peoples’ recipes, too. So, when I make recipes from other sources, I’ll make sure to give you those sources and then write them out here as I make them. I often tweak recipes, but I certainly don’t want to call them my own if they aren’t.

I have a feeling a lot of these recipes will be from magazines, books, websites, and even other blogs. However, when they come from other blogs, I won’t be writing my own versions of the recipes on here. I’ll just link for you and let you know only about the parts I did differently. Capiche?

Now, let’s jump in with the first recipe post from a magazine! Soup. Yummy soup.

I ate really well while I was at home. Maybe a little too well, if you know what I mean.

On one of those nights at home, my mom and I prepared a dinner together. This dinner was made of two different components, both of which we made from recipes my mom had pulled from a magazine.

I’ll break them up so you can have each recipe on it’s own, though.

The dish I’m sharing with you today was essentially the main dish: a soup. Pasta E Ceci Soup, to be exact. While we stayed pretty close to the original recipe for the other dish, this recipe was changed a fair amount. We changed it for taste, convenience, and to make it an easier recipe to prepare.

My mom found the original recipe for this Pasta E Ceci Soup from Williams Sonoma. You can find that recipe here. However, we found that recipe to be quite bland and changed it a fair amount.

Pasta E Ceci Soup

Makes 4-6 servings

Ingredients:

  • 3 tbs (plus ½ cup) EVOO
  • 4 carrots, finely diced
  • 1 large yellow onion, finely diced
  • ½ tsp minced garlic
  • 1 16-oz can fire-roasted diced tomatoes
  • 2 cans chickpeas, drained and rinsed
  • 6 cups water
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • sea salt to taste
  • ground pepper, to taste
  • 1 tsp onion powder
  • 1 tsp ground paprika
  • ½ tsp mustard powder
  • pinch coriander
  • pinch oregano
  • pinch cumin
  • 1 sage leaf
  • ½ lb small shell pasta (such as Cavatelli)
  • 1 cup ground romano cheese (optional)
  • grated parmesan for serving (optional)

Directions:

Really finely dice your carrots, onion and garlic. According to my mom, this matters. She fixed my diced carrots. Yes, seriously.

In a large pot over medium heat, warm the 3 tbs of EVOO. Add carrots and onion. Cook, stirring occasionally until softened (about 8 minutes).

Add garlic and diced fire-roasted tomatoes. Cook while stirring frequently for about a minute.

Add chickpeas, water, rosemary, thyme, onion powder, paprika, mustard powder, coriander, oregano, cumin and the sage leaf.

Increase heat to medium-high and bring to a boil, then reduce heat to low and allow soup to simmer, uncovered, for about 40 minutes.

Add pasta, romano and the 1/2 cup olive oil and cook soup until pasta is tender.

Serve topped with grated parmesan.

It’s a pretty easy soup totally made from scratch and I love that it doesn’t call for any kind of sodium-filled broth!

P.S. — Don’t forget to enter the Chobani Giveaway!

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