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!

Pulled Chicken Sandwiches

Pulled Chicken Sandwiches
Recipe adapted from cooking light
Makes 2 Servings

8 oz. raw boneless skinless lean chicken breasts, halved
1/2 cup canned tomato sauce
1/4 cup ketchup
½ tsp paprika
½ tsp chili powder
.75 tbsp. plus ½ tsp. brown sugar
.75 tbsp. plus ½ tsp. cider vinegar
.75 tsp. garlic powder
1 tsp olive oil
Red pepper flakes, to taste

In large non-stick skillet over medium high heat, add olive oil then chicken tenders and continue to cook until browned. Add paprika and chili powder to chicken mixture and cook through. Remove all the chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the pan. In small bowl combine tomato sauce, ketchup, cider vinegar, garlic powder and brown sugar. Add sauce to chicken and stir. Cook for about 5 minutes until sauce is warmed through and starts to thicken. Serve on whole wheat bread. If you like, season to taste with red pepper flakes.

Nutritional Information: 296 calories, 37 carbs, 5 fat grams and 33 protein grams. Without bread: 216 calories, 18 carbs, 4 fat grams and 28 protein grams!

Review: It was yummy and really filling! Next time I’m going to use less tomato sauce and add diced onions! To make it more low carb, I think it would taste good in a low-carb tortilla like La Tortilla Factory – next time I’m def going to wrap mine up.

in the pan

Bourbon Chicken

Adapted from Aggie's Kitchen

Bourbon Chicken

Makes 2 Servings

10 oz. boneless/skinless chicken breasts, cut into bite-size pieces
2 tsp olive oil
½ garlic clove, crushed
1/8 teaspoon ginger
3/4 teaspoon crushed red pepper
2 tbsp apple juice
2 tsp light brown sugar
1 tablespoon ketchup
½ tablespoon cider vinegar
¼ cup water
6 tbsp soy sauce
1.5 cups white rice

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over rice.

Nutritional Information: 496 calories, 6 fat grams and 61 carbs.

Review: We LOVED it – tasted very authentic and spicy but sweet. A new favorite fo sho. Yes, it's a little high on carbs! But this could easily be remedied by taking it down to ½ cup rice instead of ¾ cup – and maybe add some veggies. I think it would be nice with a side of broccoli or edamame!