Quinoa and Asperagus Chicken

It's official--Pinterest has taken over my life. I resisted for so long, convinced that I'd find myself pinning for hours and accomplishing nothing. While the former part of that statement is totally true, I've actually found some incredible recipe resources through Pinterest.

I rarely follow a recipe to a T, I'm always able to find solid inspiriation in the posts from other Pinners. It's always a great chance for me to try lots of different adaptations and find stuff that works. Plus, finding quick and easy recipes has been a godsend during this busy school year.

This recipe, for creamy quinoa, chicken and asperagus has become a weekly rotation on our dinner menu. It's easy, delicious AND you can make it ahead of time.

Quinoa and Asperagus Chicken

• 4-6 chicken breasts, depending on size
• 1 bunch of asperagus, trimmed
• 2 cups quinoa, cooked
• 1 can cream of mushroom soup
• 1/2 onion, diced
• 1 cup mushrooms, diced
• 1/4 milk
• salt and pepper
• 1/4 cup parmesan cheese

1. Spray a 9x13 baking dish with cooking spray. Spread the cooked quinoa on the bottom of the dish.

2. Make a layer of asperagus on top of the quinoa.

3. Wisk together soup, milk and vegetables. Pour of half of the mixture over the asperagus.

4. Salt and pepper the chicken breasts and place them on top of the asperagus.

5. Pour the rest of the soup mixture on top.

6. Sprinkle with cheese.

7. Bake at 375 for 30 minutes or until chicken is cooked through.

Tuna Noodle Casserole

It's not uncommon that people ask me where I learned to cook and bake. And when I try to think back, to my earliest memories in the kitchen, there isn't a distinct moment that stands out as the, "oh, I've got this..." point in time.

When I was a kid, I always LIKED to bake... mostly because I liked to eat. I remember getting a cookie cook book and a stand mixer for Christmas one year. It was a Mrs. Field's cookie book, filled with a variety of recipes for drop cookies, bars and fancy treats. I was eager to try them all, but it wasn't about the process of learning to bake--I just wanted to eat cookies.

In terms of cooking, I always watched my dad in the kitchen. He never followed recipes. He never really seemed like he had a plan. He just threw things together and they were good--most of the time. The left over Chinese food omelet was not good. I remember that. Perhaps it was because most of his meals consisted of a big slab of meat that there wasn't much to them. But I learned to trust my instincts and try things from watching him in the kitchen.

We have a top secret recipe for Chex mix that we make every year at Christmas. While the ingredients are scrawled on a faded notecard, they are more of a guide than an actual recipe for success. My dad maintains that you know the sauce is done when you take a big whiff and you choke on the aroma.

I also have vague memories of baking with both my grandma's. I remember being fascinated by my Grandma Doris's chocolate chip cookie recipe--which she had memorized. As a kid, this always shocked me. Her cookies were unlike any others, too. They were chunky and lumpy and full of chocolate chips and nuts. And they were delicious. They weren't the cookies I would have picked out myself, but I had no problem devouring them.

I have even earlier memories of sitting at the kitchen counter (usually with a coloring book or dolls) and watching my Grandma Dorothy scoot around the kitchen. I don't remember specific things she used to make, but I remember watching her confidence and being impressed that she seemed to know exactly what she was doing, even without a recipe or a box to follow.

One of the first things I remember cooking on my own was Tuna Helper. I remember carefully following the directions on the box, standing on a rickety watermelon painted stool in our avocado green kitchen. I remember carefully plunking each of the ingredients into a pan that was way too big and stirring everything together and crossing my fingers it was edible. But let's be real--I was a fat kid and very little in my world was actually INedible. But Tuna/Hamburger/Chicken Helper became my specialty. I was a pro at dinner from a box.

As I've grown up, I've pooled these experiences and let them shape my kitchen practices. Sure, I use recipes. And yes, I taste things along the way and don't necessarily believe that choking on aromas is a good barometer for flavor. I've gotten to the point where I know a flavor I want to experience and I can gauge the ingredients I need to make that happen.

So, to recreate my first foray into the kitchen, I have concocted my own version of Tuna Helper. It's like a grown up, healthier and tastier version, made from things you probably have in your kitchen anyway.

Tuna Noodle Casserole

Ingredients

• 1 can tuna, in water, drained
• 8 oz. elbow pasta, cooked
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1/4 cup milk
• 1/4 diced onions
• 1 T minced garlic
• 1/2 cup diced carrots
• 1 cup diced potatoes
• 1/4 cup green beans
• 1/2 cup sliced mushrooms
• 1/2 cup green peas
• 1 T italian seasoning
• 2 teaspoons garlic salt
• 1/2 shredded mozzarella cheese, divided
• 10-15 Ritz crackers, crushed

1. Cook the pasta until al dente, set aside.
2. Preheat the oven to 350. Spray a round casserole dish with non-stick cooking spray.
3. In a large bowl, mix together the tuna, soups, milk and spices.
4. In a large pan, cook the onions, garlic, mushrooms and carrots until softened (but not mushy).
5. Add the cooked vegetables and remaining ingredients and 1/4 cup cheese to the soup mixture.
6. Stir the pasta into the mixture.
7. Transfer to the baking dish.
8. Sprinkle the top with the crushed crackers. Sprinkle the remaining cheese on top.
9. Bake in the oven for 25 minutes, covered with foil.
10. Remove the foil and cook for 10 more minutes.

Spinach & Artichoke Chicken

It's been way too long since my last post. There are many reasons why my postings came to a halt, but there is no need to waste the time or energy explaining them now. The short version is that life happened and I had to prioritize my time commitments in order to survive. Bad news for a blogging hobby that, while fun, isn't necessary for survival or sanity.

The good news, though, is that I am back. And it's summer. And I've got daylight and energy to burn.

So let's get right to it, shall we?

There are certain things that I am literally obsessed with. One of those things is artichoke hearts. I remember, as a kid, sitting at the counter in our kitchen, while my dad made artichokes in the pressure cooker. He'd scoop the veggies out (are the vegetables? Flowers? I don't really know.) and place them in front of my sister and me, with a bowl of melted butter and a bowl of mayo. And we would go to town, scraping our teeth along the leathery leaves and pulling the meat off of the fronds into our mouths. I'm not sure we even came up for air before we made it to the hearts, which we would wait for our dad to cut out of the base for us, so we could eat them with our fingers, again, dunking them in butter and mayo. I am sure that you are --sooooo-- shocked to hear that I had a weight problem growing up, right? (Somehow, though, my sister has always been svelte and petite... Clearly, I got the short end of the stick when it came to the metabolism genes.)

These days, you won't find me dousing anything in butter and the thought of mayo makes my skin crawl and the back of my throat itch. My eating habits have definitely changed (for the better) over the last several years and I have learned how to incorporate things I have always loved in much, much healthier ways.

If you're a fan of spinach-artichoke dip, then you absolutely MUST try this recipe. The flavors are spot on, rich and delicious, but the recipe significantly reduces all of the calories by leaving out fatty ingredients like cream cheese and mayo. I made this for dinner the other night and had to seriously restrain myself from having a second helping--I wasn't hungry anymore, but it was THAT GOOD.

Skinny Spinach & Artichoke Chicken

recipe adapted from EmilyBites.com

A lightened up version of something everyone loves!

Ingredients

• 4 chicken breasts
• Salt & pepper to taste
• 1/4 cup low fat cottage cheese
• 1/4 cup Greek yogurt (plain)
• 2 T minced garlic
• 1/4 chopped onion
• 1/2 cup artichoke hearts, chopped
• 5 oz fresh spinach, chopped
• 1/4 cup feta cheese
• 1/4 cup mozzarella cheese

1. Preheat the oven to 400 degrees.
2. Spray your baking dish with non-stick cooking spray.
3. Salt and pepper both sides of the chicken breasts and place them in the baking dish (it's fine if they overlap some).
4. Place the breasts in the oven and bake them for 15 minutes while you prepare the other ingredients.
5. In a large bowl, mix together all the other ingredients, except for the mozzarella cheese.
6. After 15 minutes, remove the chicken breasts from the oven. Drain any liquid that may have accumulated while baking.
7. Top the breasts with the spinach and artichoke mixture. Spread the topping evenly over the dish.
8. Sprinkle the mozzarella across the top of the dish.
9. Bake for an additional 25 minutes.

Based on the original recipe (which I have eliminated cream cheese and mayo from), this was roughly 250 calories per breast serving.

Low Maintenance Meal

Year 5, day 1 is on the books.

And I survived.

Sans one toe nail.

Yesterday was the America's Finest City Half Marathon. Wondering why you haven't heard much out of me lately? Aside from traveling all over the country for different journalism and leadership camps, I've also been running my tail off. And melting. Because it's been damn hot here.

Because of all of my traveling, and that whole pesky starting the school year business, I wasn't in nearly the shape I wanted to be in for this race. But it's ok. I finished. I didn't beat my Safari Park time, but I was in range. Even with the extreme heat, steep uphill mile 12 and lack of training, I felt ok about my finish. I know that if I had been able to train the way I really wanted to, I would have done better. But it is what it is. Better next time around!

But I have officially "made it" as a runner. They say it is a rite of passage. A badge of honor. A medal of merit.

I have lost a toe nail to a race. It's gross, and rather unpleasant to look at, but it has happened. And I limped my way through the first day of school in my super cute outfit, with my super cute shoes... and now I am home and I can't wait to melt into the couch.

Unfortunately, someone has to cook dinner. Looking around, I don't see anyone volunteering, and the cat doesn't have thumbs... So it looks like it's going to be this girl. Let's make this easy...
 

Mediterranean Chicken Pasta

There are no pictures of this because 1) I'm too tired and 2) it was too delicious.

 

1 lb. pasta
1 T olive oil
2 cloves garlic, minced
1/2 c chopped red onion
3-4 boneless chicken breasts, cut into bite sized pieces
1 can artichoke hearts (drained, chopped)
1 large tomato, chopped
1/2 c feta cheese
3 T chopped parsley
2 T lemon juice

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes. Drain and rinse with cold water.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
3. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper.