I found this recipe on the Food Network’s site and it’s courtesy of Rachael Ray!

You will need:

• 2 T. extra virgin olive oil
• 1/2 small onion, chopped
• 2 cloves of garlic, chopped ( I used a little more because I heart garlic)
• 2 cans (14oz) chicken broth or vegetable stock
• 2 cups orzo pasta
• 1/2 cup grated Parmigiano or Romano
• salt & pepper to taste

Directions:  Preheat an 8 inch pot with a tight fitting cover over moderate heat.  Add oil, onion, and garlic and saute for 2-3 minutes.  Add broth to the pan and bring to a boil.  Stir in orzo and return broth to a boil.  Cover pot and reduce heat to simmer.  Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta is tender.  Remove lid and stir in cheese.  Season with salt and pepper to your taste. 

FW’s Confession:  I forgot to preheat the pot, so if you forget, it’s not a big deal.  Also, we omitted ALL salt because Coach doesn’t need any salt in his diet.  Oh, and I didn’t have cans of chicken broth so I used a chicken bouillion cube and 28 oz. of water.

86 calories

Did that get your attention?

Ratatouille

You will need:

• 1/2 c. chopped onion
• 1 clove garlic (I use minced)
• 1 T. olive oil
• 3 cups cubed & peeled eggplant
• 1 medium zucchini or yellow summer squash, halved lengthwise & chopped in 1/4 inch slices (1 1/2 c)
• 1 cup chopped, peeled tomatoes or one 7.5 oz can, undrained & chopped (I used canned and add extra)
• 3/4 c. chopped green sweet pepper
• 3 T. dry white wine or water
• 1 T. snipped fresh basil (or dried, which I used)

In a large skillet, cook onion and garlic in hot oil over medium heat until tender.  Stir in eggplant, zucchini, tomatoes, pepper, wine, 1/8 tsp salt, & 1/8 tsp black pepper. 

Bring to boiling; reduce heat.  Simmer, covered over medium-low heat about 10 minutes or until vegetables are tender.

Uncover and cook about 5 minutes more or until most of the lquid has evaporated, stirring occasionally.  Stir in basil. 

Serve to your husband & baby.  Watch the baby eat more than your husband.  Wipe shocked look off your face.  Who said babies will only eat hot dogs? 

Years ago my mama made this for my birthday dinner & it is SO good.  Babycakes likes to eat the veggies in her little mesh self feeder.  If a 7 month old will eat it then y’all will like it, too!

You will need:

• 16 oz. angel hair pasta (go for whole wheat — it’s better for you!)
• 2 T. olive oil
• 2 lbs. beef sirloin, sliced thin
• 1 lg. red onion
• 8 oz. sliced mushrooms
• 2 each medium yellow squash & zucchini
• 1 t. minced garlic
• 2 cans diced tomatoes, drained
• 1 t. salt
• 1/2 t. dried oregano
• 1/4 t. black pepper

In your best Emeril voice, chop up your vegetables & then place them to the side.

Heat the olive oil in a skillet & then add cook the beef and red onion over medium-high heat JUST until the beef is slightly pink.  (about 5 minutes)

Add mushrooms, squash, zucchini, & garlic to beef.  Saute until vegetables are crisp-tender, about 5-7 minutes. 

(Coach just saw me posting this & wants to know when I’m making this for dinner.  Soon, I guess.  Afterall, this post needs a photo!)

Yummy & healthy chili made with ground turkey & fiber packed beans!  By the way, turkey, beans, garlic, onions, and tomatoes are all SUPER FOODs! 

You will need:

• 1 lb. lean ground turkey
• 2 cloves of garlic (or a whopping spoonful of minced)
• 1 large onion
• 1 can kidney beans
• 1 can black beans
• 1 can diced tomatoes with chilies
• 1 can diced tomatoes
• 1 can (8 oz) tomato sauce
• 2-3 tsp. chili seasoning
• 1/2 tsp. dried basil

Brown the ground turkey in a large non-stick frying pan with the chopped onion and whopping spoonful of garlic.  When the meat is cooked, that’s when I transfer it to a small stockpot.  Then I start adding the rest of the ingredients.  Give it a good stir and bring the pot to a boil.  Then simmer on low for 20 minutes. 

Beware of the Sous Chef — she double dips when she taste-tests! 

Hearty Pot of Turkey Chili

It’s raining today and getting ready to snow — a perfect afternoon to bust out the Crock Pot & let dinner cook itself! 

You will need:

• 4 lbs. (give or take) of chicken
• 2 small cans of tomato sauce
• 3/4 c. onion
• 1/4 c. vinegar
• 3 T. brown sugar
• 1 T. worcestershire sauce
• 1/2 tsp. salt
• 1/4 tsp. basil
• 1/4 tsp. thyme leaves (I used the powdery stuff)

Chop your onions & layer the bottom of the Crock Pot. 

 Place the chicken on top of the onions. 

 In a small mixing bowl, combine the other ingredients & then pour over the chicken.  Put on the lid, crank it up to high, fix yourself a cup of hot chocolate, and get snuggly under a blanket.  It will take 4-5 hours — enough time to do the suggested activity AND clean the house.  Or watch a movie…

Need a quick dinner?  Heat the oven to 350 degrees & gather these ingredients:

You will need:

• 1/2 large onion
• 1 & 1/2 tablespoons butter
• 4 c. of chopped cooked chicken
• 1 can Cream of Chicken soup
• 1 c. sour cream
• 1/2 c. milk
• 1 c. shredded mild cheddar cheese
• can of biscuits

You will need to chop & saute the onion, so grab a frying pan, coat it with cooking spray, & start melting the butter.  Toss your chopped onion in and saute until tender. 

In a large mixing bowl, combine the cooked onion, chicken, Cream of Chicken soup, sour cream, & milk.  Stir, stir, stir.  Pour mixture into a lightly greased 13 x 9 inch pan & bake for 15 minutes.

Remove from oven & sprinkle 3/4 c. of cheese over the top, then add the biscuits, & finish by sprinkling the rest of the cheese over the biscuits.  Bake until the biscuits are done. 

You can make all of this lower in fat by using skim milk, 2% milk cheese, and low fat cream of chicken soup.

This recipe is SO easy, easy, easy & delicious! 

You will need:

• 1 tablespoon olive oil
• 1 medium onion
• 3 cloves of garlic, chopped (or cheat & use minced garlic from a jar)
• 1 medium sweet red pepper, cut into 1/2 inch dice
• 1 medium sweet yellow pepper, cut into 1/2 inch dice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground tumeric
• 1 can (14.5 oz) chicken broth
• 1 cup water
• 10 oz. frozen peas
• 1 1/2 pounds large shrimp, shelled & cleaned
• 1 (10 oz.) box couscous
• 1/2 cup pitted black olives, sliced

Heat oil in a 8-10 quart heavy bottomed pot.  Add onion, garlic and sweet peppers;  cook until peppers are tender or about 8 minutes.  Add salt, black pepper, thyme, pepper flakes, and turmeric; cook 1 minute.  Add broth, water, peas, and shrimp.  Simmer, covered, for 2 minutes. 

Remove from heat.  Stir in couscous; cover & let stand for 5 minutes.  Serve garnished with the sliced black olives & a cold glass of Pinot Grigio.  Delicious! 

Pictures coming soon!