Lemon Chicken Pasta and Peas

I know! PEAS! The truth is I like peas as long as they are still crisp and not mushy. I like peas as an ingredient but not as a side dish. I found this recipe in a recipe book I picked up (total impulse buy) at Sam's Club. It is the Good Housekeeping Fast Weeknight Favorites. So far I've been very pleased with the food and the "fast" aspect. Slow food is great but when I'm cooking for 1 and 1/4 (yes, Eden only counts for 1/4 of a normal eater) the payoff of slow, deliberate cooking just isn't there for me. Quick, easy, balanced meals are the way to go and this book seems to fit the bill for me right now.

Total Time: 30 minutes
Makes: 4 servings

• 8 oz pasta (they suggest extra-wide egg noodles - I used chinese noodles because that is what I had)
• 4 oz stringless sugar snap peas
• 1 C shredded carrots
• 1 C frozen peas
• 1 C chicken broth
• 1/2 C heavy or whipping cream (or in my case I have to use Soy Milk because of E's lactose issues)
• 1 t freshly grated lemon peel (I think it could have used more)
• 1/2 t coarsely ground black pepper
• 1/2 t salt
• 2 C skinless chicken meat–cubed

1. In large sauce pot, cook noodles as label directs. Add snap peas to pot 1 minute before noodles are done.
2. Place carrots and frozen peas in colander. Drain noodles and snap peas over carrots and peas.
3. While noodle mixture drains, in same sauce pot, heat broth, cream, lemon peel, pepper, and salt to b oiling over high heat. 
4. Add chicken and noodle mixture to sauce; heat through, stirring constantly.

Each serving: about 510 calories, 33 g protein, 52 g carbohydrate, 20 g total fat (9 g saturated), 158 mg cholesterol, 750 mg sodium.

Chicken, Tomato, Spinach and Tortellini Soup

I wanted soup the other day. We've recently discovered Eden is lactose intolerant and so I couldn't go to my stand-by of potato soup. I looked in the pantry and here is what I came up with:

• 1 Can Chicken Broth
• 1 Can Stewed Tomatoes
• 1/2 C Chopped Chicken
• 3/4 C uncooked Cheese-filled Tortellini
• 1/2 C Fresh (or flash frozen) Spinach
• Italian Herbs (I used thyme and basil) to taste
• Pepper to taste (the broth and tomatoes both have plenty of sodium so you shouldn't need salt)
• Shredded Mozzarella Cheese for on top (this is low in lactose so I used it, if you aren't dealing with LI issues you could use Parmesan)

1. Put the broth and tomatoes in a pot and bring to a simmer. 
2. Add herbs (dried or fresh) - you could also add garlic here.
3. Add the chicken and tortellini. 
4. One minute before the tortellini is cooked through add the spinach.
5. Ladle into bowls and sprinkle cheese on top.

Serve with bread or biscuits and some fruit.

This is a beautiful soup with a hearty yet fresh taste–not heavy. I will definitely be making this again!

 (I really should get pictures of my food so I can show you but I'm always too busy devouring it to take a picture so you'll just have to take my word for it.)

What's for Dinner - Margarita Pizza

Really Simple Margarita Pizza

• 1 Thin Bagle
• 1/2 t Olive Oil 
• 1 small Roma Tomato (sliced)
• 4-6 sprigs of fresh Basil
• 2 slices of Fresh Mozzarella (get the good kind that is still moist - it is totally worth it!)
• some thinly sliced Purple Onion
• Salt and Pepper

1. Preheat oven to 450
2. Sprinkle the Olive Oil on the Bagle slices (one top, one bottom).
3. Arrange the Tomato, Basil, Mozzarella, and Onion on top.
4. Shake some salt and pepper on top.
5. Place pizzas in the preheated oven for approximately 10 minutes.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories:  273
Carbs: 30
Fat: 15
Protein: 15

Broccoli Mac-n-Cheese

This is an easy recipe for those days when you maybe just don't feel inspired but aren't ready to resort to prepared or fast food.

1. Boil some macaroni and frozen (or fresh) broccoli florets together. 
2. When the pasta is done, drain.
3. While still hot, add 1/2 block of cream cheese and 1 C grated cheddar cheese. Mix well until it is melted and creamy.
4. Add crumbled bacon bits.
5. Serve.