Tortellini Arugula Salad with Balsamic-Tomato Vinaigrette

Tortellini Arugula Salad with Balsamic-Tomato Vinaigrette

Recipe adapted from My Kitchen Café
Makes 4 Servings

9 ounce package refrigerated cheese tortellini
8 cups arugula, divided
¼ cup sun dried tomatoes
2 oz. crumbled fat-free feta cheese
¼ cup diced red onion
Dressing:
3 tbsp balsamic vinegar
1 tsp minced garlic, jarred
1 tsp dried oregano
1 tbsp tomato paste
1/8 tsp salt and pepper
1/4 cup olive oil

Cook tortellini in boiling water until al dente. Drain and let cool in colander. In a small bowl that has a lid, toss all the salad ingredients together. Shake until well blended (process in a blend if you prefer). Prepare 4 bowls; each with 2 cups arugula, 1 tbsp sundried tomatoes, 2 tbsp fat-free feta cheese and 1 tbsp red onion. Top each with 1-2 tbsp of dressing.

Nutritional Information: 377 calories, 36 carbs, 20 fat grams and 15 protein grams.

Review: WOW - this tasted like something I would order at a restaurant! I've never had tortellini in a salad but just love it, and the homemade dressing was AWESOME. I just truly believe that the feta, red onion, the tomatoes - it all just blended and went together perfectly. Note: the original recipe called for spinach as opposed to arugula  and a can of artichoke hearts but I went without that. And I think you could TOTALLY had chicken to this for more protein - yum!

Thanksgiving Club Sandwiches

Thanksgiving Club Sandwiches
Makes 2 Servings

2 rolls (about 200 calories each)
2 tbsp fat-free mayonnaise
2 tsp minced garlic, jarred
6 oz. cooked turkey, room temperature or warmed in microwave
2 pieces turkey bacon, cooked in microwave
1 slice reduced fat provolone cheese, cut in half
2 tbsp dried cranberries
1 handful arugula

Set oven to broil. Cut rolls in half and lay open side up on a baking sheet. Mix together mayonnaise and garlic in a small prep bowl. Spread on the inside of each roll. Top with turkey, bacon, cheese and carefully place cranberries on cheese. Broil for 3-5 minutes, keeping an eye on the oven to avoid overcooking. Remove when cheese has melted. Add arugula on top and put lid on.

Nutritional Information: 390 calories, 51 carbs, 9 fat grams and 25 protein grams.


Review: LOVED. Super creamy due to the mayo blend and cheese, soft and still crispy due to broiling and the cranberries and arugula added a nice twist. This was a yummy way to use our leftovers - it makes me want to keep cooked turkey around! You could easily take this down in calories by using a less caloric roll. This way you could add a side salad to make up those calories. While it was filling, it may be more filling this way.

The inside!

BLT Flatbread with Maple Vinaigrette

BLT Flatbread with Maple Vinaigrette
Adapted from a Can you Stay for Dinner recipe
Makes 4 Servings

2-3 cups arugula, divided
1 small tomato, diced and divided
1/2 small red onion, thinly sliced and divided
8 slices bacon (I used Hormel ready bacon)
1 cup fat-free feta cheese
Maple bacon vinaigrette (below)
4 pieces Naan

Dice bacon. Set aside 1/4 of one strip and mince. Add to vinaigrette. Gently toss greens, tomato, onion, remaining bacon, and feta cheese with the vinaigrette in a large bowl. Broil naan for 2-3 minutes per side, until charred and crispy. Divide salad mixture among the four warm naans, slice each into 4-5 pieces and serve immediately.

Maple Vinaigrette
1 tbsp olive oil
1 ½ tbsp apple cider vinegar
1 tbsp minced bacon
1 tbsp fat-free maple syrup
2 tsp spicy brown mustard
¼ tsp salt
½ tsp pepper

Whisk ingredients in a medium bowl until well combined.

Nutritional Information: 428 calories, 55 carbs, 12 fat grams and 17 protein grams.

Review: We are fans! The vinaigrette was really tangy, and mixed with the bacon, feta and maple it had a lot of flavor. The mustard also added a good punch. The mix was good fresh, and after refrigerating it was just as good, maybe better because the flavors had more time to mingle. The vinaigrette went a long way, and the recipe was very filling. I liked how it could be eaten almost like bruschetta. I could see this being a great appetizer, too, to serve on small, 3" pitas. We will definitely have this again - a great, summer recipe!

Sausage, Tomato and Argula Pasta

Sausage, Tomato and Argula Pasta
Recipe adapted from For the Love of Cooking
Makes 6 Servings

1 tsp olive oil
5 turkey Italian sausages, removed from casings
3 tsp minced garlic, jarred
1 cup chicken broth
1 tsp dried oregano
1 ½ cups grape tomatoes
1 ½ cups arugula
3 oz. fresh mozzarella, rolled into small balls
Sea salt and black pepper, to taste
12 oz. pasta, cooked per instructions

Heat olive oil in a large skillet over medium high heat. Remove sausage from casings and form into small balls. Place balls into the skillet and cook for 4-5 minutes. Add minced garlic and tomatoes then stir constantly for 1 minute. Add the chicken broth, oregano, salt and pepper. Break up a few of the tomatoes with the spatula. Cook for 8-10 minutes while pasta cooks.
Drain pasta and add to sauce, toss to coat. Add arugula and balls of cheese then serve immediately.

Nutritional Information: 373 calories, 43 carbs, 12 fat grams and 24 protein grams.

Review: This dish packs SO much flavor and is really filling. I love the addition of argula for color, and the cherry tomatoes were great, too. Do be careful breaking up the tomatoes - don't wait to get a squirter and wind up with tomato juice all over you! This one reheated well, too - which made me happy because i'm always nervous heating up lettuce you know? But it meshed well in here and I wouldn't make this dish without the arugula. I also liked the idea of sausage balls and cheese balls - I ended up just throwing the sausage in more roughly (no perfect balls) but will do that next time. I did like the add the little cheese balls made though. Great, quick, filling recipe - good for a weeknight!

full dish in pan while I stirred it - almost looks plain but the sauce had a lot of flavor. I love how much chicken broth can enhance a dish!

Best Ever Chicken Soft Tacos

Best Ever Chicken Soft Tacos
Recipe adapted from My Bizzy Kitchen Adapted from America’s Test Kitchen
Makes 4 Servings

1 tsp canola oil
2 tsp minced garlic, jarred
2 tbsp canned chipotle peppers in adobo sauce, diced
1/2 cup cilantro, diced and divided
½ cup orange juice
1 tbsp Worcestershire sauce
1 ½ pounds boneless, skinless chicken breasts
1 tsp yellow mustard
Pinch of salt/pepper
8 small soft tortillas (about 80 calories each)
Toppings: 2 oz. Cabot 75% reduced fat cheddar cheese, 4 tbsp fat-free sour cream and 1 cup lettuce, grated (I used arugula) - all divided into 4

Heat oil in a large skillet over medium heat. Add garlic and chipotles and cook, stirring constantly, for 30 seconds. Stir in 1/3 cup cilantro, Worcestershire sauce and orange juice. Nestle chicken into skillet, cover, reduce heat to medium-low, and cook for 7 minutes. Remove lid, flip each piece and cook for 7 minutes. Cook for additional 2-4 minutes if still pink. Remove chicken from pan with slotted spoon and transfer to a cutting board. Continue to simmer sauce over medium heat until it starts to reduce, 5 minutes. While sauce reduces, shred chicken loosely using 2 forks. Remove sauce from heat; stir in mustard and remaining cilantro. Add in chicken and stir. Serve chicken on tortillas (147 grams of chicken for each serving/2 tacos) with desired toppings.

Nutritional Information: 421 calories, 37 carbs, 6 fat grams and 51 protein grams.

Review: These were amazing. So flavorful and tangy - we loved the kick. I'd never used chipotle peppers in adobo sauce - I can't wait to find more recipes with it. I've also never cooked with orange juice but it added such a nice citrus zing. I can't WAIT to eat the leftovers and to make this again - next time i'll be doubling for even more leftovers - seriously - it was THAT good.

Arugula Pesto Chicken Pasta

Arugula Pesto Chicken Pasta

Recipe Adapted from Good Housekeeping
Makes 4 Servings (260 grams)

Salt & Pepper
20 grape tomatoes, quartered
1 pound boneless, skinless chicken breast
2 tbsp olive oil
8 oz. small pasta (I mixed two!)
2 cups baby arugula, packed
4 tbsp parmesan cheese
2 tsp minced garlic, jarred

Cook pasta per package instructions, and drain, reserving ¼ cup water. In a large skillet sprayed with nonstick cooking spray, add chicken sprinkled with ¼ teaspoon salt and ¼ tsp pepper. Cook 4 minutes or until golden brown on both sides. Remove and add to bowl. Add tomatoes to skillet with 1/8 tsp salt. Cook 3 to 4 minutes until soft, then add to bowl with chicken. Add pasta to bowl. In blender, puree arugula, parmesan, garlic, reserved pasta cooking water and oil. Pour over bowl of chicken, pasta and tomatoes. Mix well.

Nutritional Information (each serving 260 grams): 434 calories, 46 carbs, 12 fat grams and 37 protein grams.

Review: Yum! I loved the idea of using arugula in a new, different way. I also love how green this pasta looked, but without using basil. I use basil SO much, so it was nice to mix it up. I like this light, summery pasta, and thought it was quick to put together (definitely under 20 minutes, including boiling the pasta for 11 minutes). And note: if you forget to reserve the water - no worries. I used 1/4 water straight from the tap after I forgot, and it still tasted excellent! If you like arugula, definitely try it.

Warm Quinoa and Chickpea Salad

Warm Quinoa and Chickpea Salad

Adapted from Fitness Magazine
Makes 4 Servings

1.25 cups dry quinoa
1 ¼ cup water
1 ¼ cup chicken broth
2 tsp minced garlic, jarred
¾ tsp salt
2 tbsp fresh lemon juice
½ tsp black pepper
2 ½ tbsp olive oil
1 15.5-oz. can chickpeas, rinsed and drained
20 grams slivered almonds, finely diced
1/2 large red bell pepper (100 grams), diced
2 cups wild arugula (60 grams), divided into 4 (use more if desired)

Add quinoa to pot, along with water and chicken stock. Bring to a boil. Once boiling, reduce heat to simmer and cook for 12-15 minutes, until water is absorbed and quinoa can be fluffed with a fork. Meanwhile, add garlic, salt, lemon juice, black pepper and olive oil to a large bowl. Stir, then add chickpeas, almonds and bell pepper. Mix well. Once quinoa is done, add to bowl and stir. Divide mixture into four servings (each 228 grams) and serve each over 15 grams arugula.

Nutritional Information: 422 calories, 57 carbs, 16 fat grams and 12 protein grams.

Review: Wow. I was nervous about this. I love quinoa, but didn't know how I felt about a "warm salad." Well, I'm a fan! The quinoa and beans made a soft, almost creamy mix, but the nuts added a nice crunch, along with the arugula and peppers. It was a blend I would have NEVER put together on my own, but it tasted AMAZING. The original recipe called for 1/3 black olives too... I'm glad I left those out. I feel like they would have overpowered the dish. There is nothing else I would change about this - VERY happy with this rainbow, meatless dish! I will say, and I noted above, that more arugula would have been welcome (and clearly wouldn't have added calories!). And speaking of calories (and fat) I don't think I would have missed it if say 1/2-1 tbsp of oil wasn't in here - just saying!

Pasta Salad with Tomatoes & Blue Cheese

Pasta Salad with Tomatoes & Blue Cheese
Adapted from Fitness Magazine
Makes 4 Servings

3 tbsp olive oil
2 tsp cider vinegar
2 tsp minced garlic, jarred
1 ½ tsp oregano, dried
1 tsp salt
Pinch red pepper flakes
20 cherry tomatoes (about 250 grams), quartered
9 oz. farfalle
40 grams baby arugula, divided
2 oz. crumbled blue cheese, divided
Black pepper, to taste

Cook farfalle according to package instructions until al dente. While pasta cooks, whisk together oil, vinegar, garlic, oregano, salt and red pepper flakes in a large bowl. Add tomatoes and toss to combine. Set aside. Drain pasta, rinse with cold water, and once it's pretty dry add to tomato mixture and Stir well. Divide pasta/tomato mixture into 4 servings (each should weigh about 218 grams) and then add about 10 grams of arugula, 14 grams of blue cheese and black pepper, to taste, to each serving.

Nutritional Information: 381 calories, 59 carbs, 16 fat grams and 12 protein grams.

Review: YUM, YUM YUM. So glad to have made this one today. I LOVED the flavors and think it's even better 'next day.' That little bit of blue cheese went such a long way, and I loved the flavor the arugula added. And the sauce got SO tucked into those little pieces of cherry tomatoes that it was pretty fabulous. Also, I thought the 'dressing' mix was really fresh and light - this will be a perfect recipe for the spring and summer!

Cranberry & Blue Cheese Salad

Cranberry & Blue Cheese Salad

Makes 1 Serving

½ cup romaine lettuce
1 cup arugula
14 grams TJ’s Blue Cheese Crumbles
2 tbsp TJ’s Raspberry Vinaigrette
15 grams TJ’s Dried Fruit Cranberries
24 grams avocado, diced

Optional: almond slivers

Nutritional Information (without almond slivers): 184 calories, 26 carbs, 11 fat grams and 4 protein grams.

Review: It was great and filling – I love the mix of these flavors! To make it lower calorie, I would just omit avocado – it was a nice-to-have but not a must-have. I was REALLY happy with the crumbles, dressing and cranberries though – I’m going to eat this salad A LOT.

Spicy Cilantro Chicken Salad

Spicy Cilantro Chicken Salad

4 Servings

16 oz. chicken
1 packet taco seasoning
1 can rotel
8 cups arugula (1 bag), divided into 4 servings
1 avocado, deseeded without skin, quartered
40 grams corn chips
40 grams Kraft reduced fat swiss cheese
8 tbsp Trader Joe’s Cilantro Salad Dressing
24 cherry tomatoes, quartered

Cook chicken in taco seasoning and rotel until no longer pink. Shred with two forks, divide into 4 servings and spoon it onto arugula topped plates. Add 10 grams corn chips, 10 grams cheese, 6 cherry tomatoes, ¼ of avocado and 2 tbsp of salad dressing to each. Eat up!

Nutritional Information: 397 calories, carbs, 17 fat grams and 36 protein grams.

Review: I loved it! Austin had it for dinner later and thought it was fabulous as well – this will be a summer staple! (to lower fat, just use less avocado). :) And you guys – that salad dressing is THE BOMB. It’s super flavorful – a little goes a very long way which makes me very happy.