Tortellini Minestrone

There has been a LOT of noodle action going on here at Recipes for a Quarterlife. My guts are feeling the pain. So. Many. Caarrrrbbbssss. I may have had noodles for lunch and for dinner on Sunday. In my defense, lunch was rice noodles and dinner was semolina pasta. 

So anyway, I'm not done.

But this recipe is like 85% vegetables or non-noodle ingredients, plus it's crazy delicious, so you should give it a chance. I've never been one to order minestrone in an italian restaurant because there are so many other things on the menu, but when I taste minestrone I am always delighted. Except it's always missing that something extra... This recipe is a mix of vegetable soup, minestrone, and a pasta dish and is missing nothing. It's perfect!

This recipe is an blend of recipes from Pink Parsley and Cook Like a Champion


Tortellini Minestrone
serves six


1 tbsp EVOO
2 carrots, diced
2 stalks celery, diced
1 white onion, diced
2 cloves garlic, minced
2 zucchini, sliced in half, the cut into half moons
2 cups sliced mushrooms
1 15 oz can diced tomatoes
4 cups low sodium vegetable broth
2 cups water
3 sprigs thyme
1 package or 2 cups fresh spinach or cheese tortellini
1 15 oz can white/canellini beans, drained and rinsed
salt to taste
optional: pinch of crushed red pepper
toppings: pesto, shaved parmesan

In a large pot, heat EVOO over med-high heat. Add carrots, celery, onion, and garlic and cook 2-3 minutes or until a bit softened.

Add zuch and mushrooms and cook for 2-3 minutes.

Add can of tomatoes with juice.

Add vegetable broth and water.

And toss in the thyme.

Add chili flakes now so that the flavor has time to develop. Change heat to high and bring to a boil, then reduce to medium low to simmer for ten minutes.

Add beans. Taste for salt at this point. I like to use no salt added or low-sod stuff and then salt to my own preference.

Add tortellini and cook to package instructions.

Serve with a dollop of pesto and a sprinkle of cheese.

Yeah, I served it with bread.

Brussel Sprouts

Have you ever noticed how brussel sprouts look like tiny brains?

They totally do! This doesn't deter me from eating them, oddly enough. It's funny how brussel sprouts are presented in pop culture as the most detestable vegetable yet they are very popular on menus right now. Probably cause they're so good with bacon. What's not?

I roasted mine with a meyer lemon olive oil, hawaiian sea salt, and fresh cracked pepper.

They really don't need anything more!

Except a squeeze of fresh lemon juice at the end!

Simple Roasted Brussel Sprouts
for four


Ingredients

• 4 cups whole brussel sprouts
• 2 tbsp flavorful EVOO
• 2 tsp sea salt
• 1/2 lemon

Instructions

• Preheat oven to 400F
• Clean up brussel sprouts by trimming off the base, splitting in half, and removing any imperfect leaves
• Place in a big bowl and drizzle with EVOO, salt, and pepper
• Toss until well coated
• Spread on to a baking sheet lined with foil (easy clean up!)
• And roast for 30 minutes, flipping sprouts every 10
• When finished roasting, squeeze fresh lemon juice over them and serve

If you don't have a fruity flavorful EVOO, add some lemon zest! 

Ps, check out the new Shopping List page on my blog! It's a quick list of go-to healthy foods to have on hand at all times!

One Pot One-der

When you're running short on time and staaarvvviinngg, the last thing you want to do is whip up a salad. Too. Much. Effort. Unless you're one of those people that plans ahead and pre-chops your veggies. You're a smart one.  Unfortunately, I fail to plan ahead and end up chewing on string cheese and cookies. Cool.

So just when you've gotten to the end of your nutrition rope and need a way to make up your vegetable deficit, enter ME.

You're welcome.

Garden Harvest Chili
more than enough for 6 hungry people


Ingredients

• 2 small zucchini, halved and then sliced into half moons
• 1 small onion, chopped
• 2 bell peppers, chopped
• 2 large jalapenos, halved, cored, and finely diced
• 3 cloves garlic, minced
• 1 tbsp EVOO
• 1 tbsp chili powder
• 2 tsp cumin
• 1 large can + 1 small can of diced tomatoes
• 1 can black beans
• 1 can kidney beans
• 1 tbsp dried oregano
• 1 tbsp dried parsley 
• S + P to taste
• cornstarch slurry: 1 tbsp cornstarch + 1 tbsp cold water
• Optional: 2 cups chopped chicken, ground turkey, sausage, or quinoa (for vegetarian)

Instructions

• Heat oil in a large soup pot over med-high heat
• Add onion, garlic, and jalapeno and cook 1-2 minutes, or until soft

• Add peppers and zuch and cook another 2-3 minutes

• Add cumin and chili powder, stir into veggies, and let spices get all aromatic and wonderful

• Add tomatoes and beans, oregano, and parsley

• Bring to boil 
• Taste broth and add s+p to taste

• Add protein (optional) and bring back to boil

• Reduce to simmer and cook for 10 minutes so flavors can get all delicious
• I like my chili nice and thick, so I stir in a cornstarch slurry to thicken up the juices
• Serve with a dollop of greek yogurt and a sprinkle of light cheese!

You should probably serve that chili with a healthy cornbread, don't you think?

Jalapeno Cheddar Yogurt Cornbread
 12 servings


Ingredients

• 1 cup cornmeal
• 1 cup whole wheat flour
• 2 1/2 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3 tbsp white sugar
• 1/4 c. finely diced jalapeno
• 1 cup shredded light mexican blend cheese
• 1 cup frozen corn 
• 1 cup nonfat plain greek yogurt
• 3/4 cup milk
• 1 egg
• 4 tbsp butter or earth balance, melted

Instructions

• Preheat oven to 375F
• In one large bowl, combine cornmeal, whole wheat flour, baking powder, soda, salt and sugar and whisk so everything is combined and distributed

• In another bowl whisk together yogurt, milk, and egg
• Whisk in melted earth balance
• Add wet to dry and fold until just combined
• Gently fold in jalapeno, cheese, and corn 

• Spray a 9x12 pan with cooking spray, and smooth batter evenly into pan
• Bake for 45 minutes or until golden
• Let it cool for 5-10 minutes before cutting and serving. Yum!

 This cornbread is a little different from what you're probably used to. It's super moist, not super sweet, and (gasp!) healthy!

I think I've redeemed myself for all that string cheese by now.

Pot Pie Soup and EVOO Biscuits

There are few foods as comforting as chicken pot pie.

There are also few foods as fattening as chicken pot pie.

So when I'm craving a creamy no-good-for-me soup with a buttery no-good-for-me pastry, I respond accordingly. With vegetables.

Here's an easy meal that you can throw in the crock pot in five minutes before you head to work. The biscuits take a wee bit longer, but they are worth every second.

Crock Pot Pot Pie Soup
serves 4 hungry hippos


Ingredients

• Now:
• 4 large frozen chicken breasts (or 8 tenders)
• 1 cup diced white onion
• 1 cup diced celery
• 1 cup diced carrots
• 2 cups sliced mushrooms
• 1 cup frozen peas
• 1 can of cream of mushroom soup (I use TJ's brand)
• 1 cup of non fat milk
• 2 cups chicken broth
• 2 tsp thyme
• 2 tsp celery seed
• 2 tsp poultry seasoning
• 2 tsp marjoram
• 2 tsp onion powder
• Later:
• S & P to taste
• Tabasco!

Instructions

• Put all "Now" ingredients in the crock pot on Low

take a shortcut and buy your mirepoix pre-cut

• Cook for 8 hours (or high for 4 hours)

• Season with S & P to taste
• Serve with Tabasco
• Yeah. It's that easy.

Now we need to talk about these biscuits.

Again, another shortcut. 

Make the biscuits according to the box instructions, but instead of using vegetable or canola oil, use extra virgin olive oil. This gives the biscuits a richer flavor than boring baking oil.

You can always mix the dough and make drop biscuits, but I chose to knead, roll, and cut the dough for portion control purposes.

Just turn the dough out on a floured surface...

Knead five to six times. Too much kneading makes for too dense of biscuits.

Roll out to 1/2" thin, and use a cookie cutter or cup to press out biscuits. I used a plastic cup.

Bake according to box instructions.

This biscuit looks like it's frowning. I MIGHT have dropped my camera on to the biscuit before it went into the oven. A little EVOO is good for the camera, right?

Sad biscuit.

Happy tummy!

Cauliflower Crust Pizza

If you know me, you know I'd do just about anything for cheese. And really, anything is an acceptable vessel for cheese transportation into my mouth. This is why I could never be vegan for more than one meal.

i don't know what this is, but i want it. source

My BFFFFFFFforever Ruchipants lives in NYC by a huge cheese shop, which is one reason I shouldn't ever go visit her. We'd never leave the cheese shop. 

Problem is, cheese usually pairs super well with straight-up-bad-for-you-no-nutrition carbs. Like cheese and crackers. Mac and cheese. Grilled cheese. Pizza. Pizza. PIZZA.

No no no no NO. You silly little white bread nutrition-less carbs aren't stopping me from eating pizza. 

Another problem with pizza is that no matter where you get it, you're never going to find a slice for less than 6 WW P+. Now for those of you with bodies that aren't soft and round (i mean those of you with self-control), I must explain that 6 points is a lot. That's like, a 1/4th-1/5th of my day. And come on, WHO just eats one piece of pizza. 

So I present to you: white-nutritionless-carb-less pizza that is TWO points per slice. You're welcome.

Cauliflower Pizza

2 WW P+ per slice

Makes 2 8-slice pizzas

Inspired by RecipeGirl

Ingredients

• Crust
• 1 head of cauliflower
• 2 eggs
• 3/4 c. light mexican blend shredded cheese
• 3/4 c. light shredded mozzarella
• 2 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp salt

• Toppings
• 1 cup marinara or pizza sauce 
• 1 cup shredded light mozzarella
• your favorite pizza veggies
• canadian bacon if you so desire

Instructions

• Preheat oven to 450F
• Rice or grate the raw cauliflower into a large microwave safe bowl
• I used a cheese grater and it worked great

• Microwave cauliflower on high for 8 minutes

• Remove from microwave and let cool, stirring occasionally to assist in the cooling process
• After 10 minutes, add all other crust ingredients to the bowl and mix well

• On two cooking sheets sprayed with cooking spray, divide cauliflower mixture evenly
• Form into 12" or so circle

• Bake for 10 minutes, switch the pans, and bake another ten (unless you have a really reliable oven and can do this without switching the pans. Good for you. )

i have white balance problems. oops.

• Remove crusts from oven, top with sauce, cheese, and veggies

one

two

three

• Bake for another 5 minutes or until cheese is melty and toppings are hot
• Slice with a pizza cutter or knife and serve! 

Pair two slices of this with a big caesar salad and you won't be missing that bread.  TWO POINTS each!

Vegetables for Dessert

Hey, remember that one time I ate a bunch of zucchini and carrots and had all sorts of leftover veggies?

Would you like to know what I did with them? No? Don't care? Oh, you will.

Vegetables. In your dessert. Why not?

This recipe is adapted from a user recipe at allrecipes.com.

Carrot and Zucchini Bread
5 WWP+ for 1/16th 


Ingredients

• 3 1/2 cups whole wheat flour
• 1 tbsp baking powder
• 1 tsp baking soda
• 1/2 teaspoon salt
• 1 tsp ground cinnamon
• 1 tsp freshly grated nutmeg
• 1/2 tsp ground ginger
• 1/3 c. egg whites (I use trader joe's in a carton)
• 1 1/2 c. nonfat buttermilk (if you don't have any buttermilk, add 1 tbsp of apple cider vinegar to 1 1/2 c. nonfat milk, stir, and let it chill for a few minutes before using)
• 2 tbsp no sugar added applesauce
• 1/2 c. packed brown sugar
• 1 c. shredded zucchini
• 1 c. shredded carrots
• zest of 1 orange
• zest of 1 lemon
• 1/2 c. pistachios

Instructions

• Preheat oven to 350F
• In a large mixing bowl, combine flour, powder, soda, salt, and spices. Set aside.

• In another bowl, combine eggs, buttermilk, applesauce, and sugar. Stir until sugar is dissolved.
• Add in veggies and zest.

• Add wet ingredients to dry and stir until combined. Don't overmix.
• Fold in pistachios.

• Pour batter into a bundt pan sprayed with cooking spray. Level batter with a spatula.

• Bake for 55 minutes or until toothpick comes clean
• Let cool in pan for 15 minutes before turing out cake onto a cake stand or platter.

• For two 9x5 loaves: same amount of time

This recipe is completely non-fat and the entire mess only uses 1/2 cup of sugar. That is crazy! The carrots offer a lot of natural sweetness and there is so much flavor from the spices and zest that you don't miss the fat and sugar. That being said, if you want a more decadent cake, feel free to double the sugar and use real eggs and oil in place of the applesauce. It will cook just the same, but will not be as light or weight watcher friendly as my version. Also, if you don't like pistachios you can sub other nuts... but that will also add more calories and fat. Sorrryyyyy....

Oh- you can also make this recipe vegetarian by subbing in almond milk. And vegan if you use a chia egg in place of the egg (1 tbsp ground chia: 3 tbsp liquid per egg).

This cake needs an icing.

I mixed together 1/2 c. nonfat plan greek yogurt, 1 tsp vanilla extract, 1 tsp each orange and lemon zest, 1/2 tsp cinnamon, 2 tbsp orange juice, and 1/4 c. powdered sugar

 Glaze the cooled cake.

Do you see this? It looks like confetti! The veggies keep this cake so incredibly moist.

Here's a hot tip for portion control:

Take a piece of wax or parchment paper. Trace your upside down bundt pan or whatever pan with a pencil. Fold that piece of paper into even portions. With scissors, cut out a 1-portion stencil. Now you can actually measure your slices instead of guesstimating! This works great for desserts or casseroles or anything that is easy to divide.

One sixteenth of this recipe is actually pretty large. It sounds small, but it is not!

This recipe was a great way to utilize leftover veggies and to get my cake fix without OD'ing on sugar. It's a great recipe to keep handy...