greek turkey burgers with spinach and yogurt sauce

we're trying out a new diet at our house this week where we have no carbs for dinner. tonight i made bun-less greek burgers (with spinach). i served it over a bed of lettuce with grilled zucchini and marinated tomatoes. i packed the burgers with tons of flavor and top it with a creamy cucumber tzatziki sauce.

ingredients for burgers:
1 lb ground turkey
2 tablespoons red onion, minced
3 cloves of garlic, minced
1 tablespoon fresh parsley, minced
1/3 cup panko bread crumbs
1 tablespoon greek seasoning
1 egg
1/3 cup thawed and drained frozen spinach
salt and pepper

directions for burgers:
preheat grill (inside or out) to medium high heat. meanwhile combine all ingredients in large bowl and mix together. form into 5 equal patties. cook about 6 to 7 minutes per side.

ingredients for creamy cucumber tzatziki sauce:
1 cup non-fat, plain greek yogurt
1/2 teaspoon lemon zest
1 teaspoon lemon juice
1 garlic clove, minced
1/2 tablespoon dried dill (or 1 tablespoon fresh dill)
1/4 cup english cucumber, seeded and chopped
1/4 cup feta
salt and pepper

directions for creamy cucumber tzatziki sauce:

combine all ingredients in bowl, mix well and let sit in fridge for an hour before serving.

to assemble, place turkey patty on bed of lettuce. garnish with grilled zucchini slices and marinated tomatoes. top with tzatziki sauce and serve.

the final product

spanakopita panini

in my post yesterday i talked about all of the leftover spanakopita dip i had from kim's bridal shower. i combined other greek-like ingredients to turn this leftover into a simple and easy spanakopita panini. the dip acted as the "glue" so i didn't need to add any cheese. the final product was pretty delicious - the dip melted into a creamy, savory mess that gave the rest of the ingredients tons of flavor. you can use any kind of bread you like, but i used the 100-calorie sandwich thins...bikini season is coming up after all.

ingredients:
100 calorie sandwich thins
grilled chicken breasts, cooked (i used the really thin kind)
roasted red peppers
mushrooms
spanakopita dip
s&p

directions:
preheat panini press. slather each side of bread/sandwich thins with a generous amount of spanakopita dip. season both sides with s&p. top one piece of bread with roasted red peppers, mushrooms and then chicken. top with remaining piece of bread and cook 5-7 minutes on panini press, until bread is crunchy and dip has melted. serve immediately.

sweet & tangy meatballs

this normally isn't like me - but i have another asian recipe coming your way! i made these meatballs for my friend's bridal shower this weekend (that post is coming later) as an appetizer. i turned the leftovers into a weeknight dinner by adding brown rice and some veggies. theses little guys were extremely flavorful, moist, and sweet with a kick of spice. the best part is that you cook these in the slow cooker so there is really no cooking involved!

adapted from my recipes
ingredients:
1 lb ground beef, turkey or pork
1/3 cup panko breadcrumbs
3 scallions, chopped
1 egg
1 tablespoon soy sauce
1/2 tablespoon finely chopped ginger
2 cloves garlic, minced
1/2 cup bbq sauce
1/4 cup chinese plum duck sauce
2 tablespoons hoisin sauce
2 tablespoons hot chili garlic sauce
sesame seeds, for garnish

directions:
combine meat, panko, scallions egg, soy sauce, ginger and garlic in a large bowl. mix with your hands and form into 1-inch balls.

spray slow cooker with nonstick cooking spray. add meatballs.  in a small bowl, whisk together bbq suace, plum duck sauce, hoisin and hot chili garlic sauce. pour over meatballs and gently stir, making sure to coat each one. cover and cook on low for 3 to 5 hours.

serve over brown rice and your favorite green vegetables - i chose a medley and added a little soy sauce to both. garnish meatballs with sesame seeds and eat up.

asian chicken pizza

i found this recipe over at stephanie's cooks.  my roommates are pretty obsessed with anything asian-flavored so i decided to try this pizza out on them. i ended up tweaking the recipe a little bit to make the sauce a little thicker. i think next time i would add a vegetable to balance things out - maybe red pepper strips or broccoli - but overall it was really delicious. i added a lot of red pepper flakes, so use your own judgment here.

ingredients:
pizza dough ( i always buy the trader joes brand)
2 boneless, skinless chicken breasts, chopped into small pieces
1/2 teaspoon red pepper flakes
1/4 cup low-sodium soy sauce
2 1/2 tablesoon. honey
3/4 cup apple cider vinegar
1 cup mozzarella cheese
evoo
sesame seeds (optional)
1 tablespoon flour
1 tablespoon water

directions:
preheat the oven to 450.

roll out pizza dough onto baking sheet. drizzle with evoo and cook for 5 minutes. remove from oven and set aside.

meanwhile, combine red pepper flakes, soy sauce, honey, and vinegar. heat skillet over medium-high heat with evoo. add chicken and cook about 5-7 minutes, until fully cooked through. remove from pan and set aside.

pour the sauce mixture into the pan. in a small bowl, whisk flour into water. beat until there are no more lumps of flour. add to pan and cook until sauce thickens and becomes syrup like, about 10 minutes. add the chicken, toss well.

top pizza dough with chicken/glaze mixture. make sure to cover every inch! top with cheese and sprinkle with sesame seeds. bake for an additional 5-7 minutes until cheese is melted and bubbly. serve immediately.

winter pasta with cauliflower and brussel sprouts

i got this recipe from the blog the year in food. she takes beautiful pictures and i knew right when i saw her picture of the dish that i needed to try it out. i feel like i say this a lot, but this meal came together pretty easily - but it's true! i was a little worried that the dish would be a a little bland (the sauce = pasta water + cheese) but i was definitely mistaken. the capers really pulled through for me. it gave every bite that extra salty, briny taste that was ooo so delicious. this is a great week night meal that packs in the veggies without being boring. you could also add a can of tomatoes to this to add more flavor. serves about 4 to 6 people.

ingredients:
1 lb pasta
1 small or medium head cauliflower, stem and leaves removed, chopped
3/4 pound brussels sprouts, trimmed and sliced lengthwise
3 tablespoons evoo
1/4 cup chopped, fresh parsley, plus more for garnish
1/3 cup grated parmesan cheese, plus more for garnish
3 tablespoons capers (i added more because i love them that much)
4-6 anchovy fillets, mashed to a paste (adjust according to taste)
zest of one lemon
1/4 teaspoon dried chili flakes
1/4-1/2 teaspoon garlic powder (use your judgment)
s&p to taste (as this dish has a lot of salty components, taste before adding)

directions:
preheat oven to 400 degrees. bring large pot of salted water to a boil for the pasta.

toss the cauliflower and brussels sprouts in one tablespoon evoo. lightly season with s&p and garlic powder.  spread in a single layer on a baking sheet and roast until browned at the edges and soft in the center, about 20-30 minutes. turn once about halfway through. while the veggies are roasting, cook your pasta according to instructions on the package.

when the pasta is ready, drain, reserving 1/2 cup of the cooking liquid. return pasta to the pot to keep it warm. add the two remaining tablespoons of evoo to the pasta, then the parsley, parmesan, capers, anchovy paste, lemon zest and chili flakes. if it’s a little dry, add some of the cooking liquid. toss gently to distribute everything. add the cauliflower and brussels sprouts and toss again, gently. season to taste with s&p. if the pasta needs to be reheated, do so over a low flame, stirring to prevent burning. garnish with grated parmesan and chopped parsley if desired.

easy mini turkey meatloaf

my roommate returned tonight after a month-long vacation in park city, utah. i welcomed her back the only way i know how - with a fresh hot meal. meatloaf is extremely easy. you just mix everything in a bowl, form them into mini loaves and pop in the oven. they turned out flavorful, moist and just plain delicious!

ingredients:
1/2 cup chopped onion
4 garlic cloves, minced
3 tablespoons breadcrumbs
1 teaspoon fresh thyme
3 tablespoons worcestershire sauce
1 large egg
3 tablespoons ketchup
1 teaspoon tomato paste
1 pound ground turkey
gravy
s&p

directions:
preheat oven to 350 degrees. in a large bowl mix together all of the ingredients (except the gravy). form into 6 equal mini loaves and place on greased baking sheet. bake for 30 minutes and top with hot gravy. serve immediately and enjoy.

chicken and andouille gumbo

i invited some of my gal friends over for a saturday night pot luck last week. i made us a batch this chicken and andouille gumbo (via making life delicious).  the secret to getting that gorgeous color of homemade gumbo is letting the roux cook for about 30 minutes (but never letting it burn) until it turns a dark caramel color. i was under a time crunch and didn't have a chance to do this all the way so mine isn't as rich in color as it should be. but that didn't stop this dish from being delicious - it was spicy, creamy/velvety, and really comforting. don't let the long list of ingredients scare you away. it really is a simple dish that comes together easily.

ingredients:
1/3 cup creole seasoning (found in spice section in grocery store)
5 boneless skinless chicken thighs
evoo
1 cup onions, diced
1/2 cup green bell pepper, diced
1/2 cup celery, diced
1/3 cup vegetable oil
1/2 cup unbleached all-purpose flour
12 oz. andouille sausage, skin removed and diced (about 1 1/2 cups)
6 cups cold chicken stock
3 tablespoons garlic, chopped
3 bay leaves
2 tablespoons worcestershire sauce
2 tablespoons fresh italian parsley, chopped
1/4 cup green onions, sliced
white rice
fresh french bread

directions:
preheat oven to 375 degrees. drizzle the chicken in evoo and evenly coat with about 2-3 tablespoons of the creole seasoning. bake for 20-25 minutes. remove from oven and cut into bite-sized pieces.

meanwhile mix the onion, celery, and bell pepper together. heat the oil in a dutch oven or heavy large saucepan over medium heat. whisk in the flour and continue to cook, stirring or whisking often until it is a dark caramel color. this takes about 30 minutes. add the andouille sausage, 1 tablespoon of the creole seasoning, and 1 1/2 cups of the onion/celery/bell pepper mixture. cook, stirring often, for about ten minutes or until the vegetables soften.

add the cold stock, the remaining 1/2 cup of the onion/celery/bell pepper mixture, the remaining 2 tablespoons of creole seasoning, garlic and bay leaves. bring to a boil and then down to a simmer. add the baked thighs and let it simmer for 2+ hours, stirring occasionally. about 10-15 minutes before you’re ready to serve, add the worcestershire sauce.

serve over white rice and use the french bread for dipping. garnish with fresh italian parsley.

skinny girl filet-o-fish

somedays, a gal just wants something bad for you. i was having one of those days so i decided to improvise and make it healthier. i made low-fat coleslaw and low-fat tartar sauce by swapping out some of the mayo for fat free sour cream. (you could also use non-fat greek yogurt.) the fish really did taste like it was fried, but i only baked it. raelynn said it tasted almost exactly like the mcdonald's version. serves 4.

ingredients:
2 tilpaia fillets
2 tablespoons dijon mustard + 2 teaspoons
1/2 cup panko bread crumbs
2 teaspoons garlic powder
1 (16oz) package broccoli slaw (in produce section)
1/2 cup light mayonnaise
1/2 cup fat free sour cream
1/4 cup diced kosher dill pickles
2 teaspoons freshly squeezed lemon juice
2 teaspoons apple cider vinegar
2 teaspoons sugar
s&p
cooking spray
lettuce
red onion
100-calorie hamburger buns

directions:
preheat oven to 425 degrees. combine panko and garlic powder together in bowl. brush tilpaia filet with 1 tablespoon of dijon mustard each. season with s&p. dredge in panko mixture and place on baking sheet. spray with cooking spray on both sides of filet. this step will help you get that crunchy, fried texture without all the extra calories. bake for 10-12 minutes, until panko topping has turned golden brown.

in a small bowl, mix together 1/4 cup light mayo, 1/4 cup fat free sour cream, dill pickles, lemon juice and s&p. this is your tartar sauce.

in a large mixing bowl, combine 1/4 cup light mayo, 1/4 cup fat free sour cream, apple cider vinegar, sugar, 2 teaspoons of dijon mustard and s&p. add broccoli slaw mix and toss until coated. this is your coleslaw. if it's too thick - add 1 or 2 tablespoons of skim milk to thin it out.

to serve, cut each filet into two pieces. place 1/2 filet on hamburger bun, top with tartar sauce, red onions and lettuce. serve coleslaw on the side.

lamb meatballs with cumin mint yogurt sauce

i came up with this recipe after having a dream one night about being in the mediterranean enjoying the fine fare. the next morning i scoured the internet looking for lamb meatball recipes. i took different ideas from each recipe and created my own version. the meatballs turned out really well - they were moist and rich with flavor. the mint, garlic and feta paired so nicely with lamb.  the cumin mint yogurt sauce gave the dish that extra oomph - creamy, yet refreshing. i served this as a dinner, but could also be a great appetizer.  make the meatballs smaller and serve with cocktail toothpicks.  

ingredients:
1 pound ground lamb
¼ cup breadcrumbs
½ cup crumbled feta cheese
3 teaspoons fresh mint, chopped
1 teaspoon fresh parsley, chopped
1 egg, beaten
2 garlic cloves, minced
½ small yellow onion, minced
6 ounces non-fat greek yogurt
¼ teaspoon cumin
¼ teaspoon garlic powder
1 teaspoon olive oil
½ tablespoon lemon juice
s&p
pita bread, cucumber slices, tomato slices

directions:
preheat oven to 400 degrees. combine lamb, breadcrumbs, feta cheese, 1 teaspoon mint, parsley, egg and s&p in a bowl and blend together with hands.  mix until combined, but do not over mix.  shape into equal portioned meatballs, should make about 15.  place on cookie sheet greased with non-stick cooking spray and bake for 15 minutes.

meanwhile in a small mixing bowl, combine greek yogurt, cumin, garlic powder, 2 teaspoons mint, olive oil and lemon juice.  season with s&p. refrigerate until ready to use. to assemble, place 3-4 meatballs on top of pita with cucumber and tomato slices.  dollop with yogurt sauce.

marinated flank steak with side of frisee, poached egg and pancetta vinaigrette

i got inspiration for this meal while i was volunteering at culinaerie during a julia childs-themed cooking class.  apparently salads with poached eggs are pretty big in french cooking. the creaminess of the warm runny egg yolk paired perfectly with the warm pancetta vinaigrette that had a acidic, tangy and salty bite to it. the steak marinade is pretty basic but stands up well to the elegance of the other ingredients. i served this as a main course, but you could definitely make smaller plates and serve as an appetizer. serves 4.

ingredients:
1 pound flank steak
1 tablespoon olive oil
2 tablespoons worcestershire sauce
3 garlic cloves, minced
4 poached eggs
2 bunches of frisée, torn
warm pancetta vinaigrette (recipe below)
s&p

directions for warm pancetta vinaigrette:
¼ pound pancetta, cubed
3 tablespoons apple cider vinegar
1 teaspoon dijon mustard
1 garlic clove, minced

cook pancetta in a skillet over medium-high heat until browned. remove with slotted spoon and drain on paper towels.  reserve 2-3 tablespoons of drippings and discard the rest. add garlic to pan and cook until soft. whisk in dijon mustard and apple cider vinegar, loosening particles from skillet. remove from heat and season with s&p if needed.

directions for steak salad:
mix olive oil, worcestershire sauce, garlic, s&p in plastic bag and add steak. marinate for at least one hour, turning occasionally. remove flank steak from bag, discarding marinade. heat grill over medium high heat and cook steak about 8 to 10 minutes per side or to desired degree of doneness. cut steak diagonally across the grain into thin strips.

to assemble, place ½ bunch of torn frisée on bottom of plate.  layer steak slices on one side. top the middle of the frisée with a poached egg. garnish with ¼ of the pancetta cubes and drizzle desired amount of dressing over entire dish.

seared sea scallops with citrus fennel salad

ingredients:
4 radishes, thinly sliced
½ fennel bulb, thinly sliced
1 jalapeno, thinly sliced
1 tablespoon cilantro, minced
¼ cup grapefruit segments, cut into mini pieces
¼ cup orange segements, cut into mini pieces
¼ cup fresh orange juice
1 shallot
1 tablespoon white wine vinegar
1/3 cup canola oil
1 teaspoon dijon mustard
8 large scallops
2 teaspoons olive oil
s&p

directions:
in a blender, mix together orange juice, shallot, white wine vinegar, canola oil, dijon mustard and salt and pepper. combine radishes, fennel slices, jalapeno, cilantro, grapefruit and orange segments in a small bowl.  mix together with salad dressing. meanwhile, heat a small skillet with olive oil.  season scallops with salt and pepper.  sear in skillet about 2-3 minutes per side, until scallops are browned on each side. to assemble, place a half of fennel salad mixture on plate.  top with 4 scallops and drizzle with more dressing.

honey pecan glazed salmon

this recipe comes from a weightwatchers five-ingredient 15-minute cookbook i bought awhile ago.  you can't beat a meal that uses ingredients you probably already have in your pantry and that combines salty with sweet!

ingredients:
1/4 cup honey
4 teaspoons finely chopped pecans
1 tablespoon soy sauce
4 (6 oz) salmon fillets
pepper

directions:
preheat oven to 425 degrees. combine first three ingredients in a large zip-top bag. sprinkle fish with pepper and add to bag and seal. marinate in refrigerator at least 15 minutes (don't do it much longer than this - fish doesn't need to marinate that long or else it will start to break apart). remove fish and nuts from bag, reserving marinade. place fish on foil lined pan and top with nuts. bake at 425 degrees for 15 minutes or until fish flakes easily with a fork, basting fish twice with reserved marinade while baking.

fish in a flash: tilapia with tomato caper salsa

the good thing about tilapia is its mildness. you can go any direction with it - italian, indian, greek, mexican, caribbean, asian, american, etc. last night i decided to go with mexi-italian. from start to finish this meal took 15 minutes to make. i served it with a side salad of mixed greens, feta and more tomatoes. yum.

(note: this recipe only serves one, but it's just as easy to make for four people as it is for one.)

ingredients:
1/2 tomato, chopped with seeds removed
1/2 tablesoon flat-leaf parsley, chopped
1/4 tablespoon capers, drained
1/4 tablespoon apple cider vinegar
1 garlic clove, mashed into a paste (this helps to spread the garlic more evenly so you don't get a big chunk of raw garlic...here's how to do it)
3/4 tablespoon evoo
s&p
1 (6-ounce) tilapia fillet
cooking spray

directions:
preheat broiler. combine tomato, parsley, capers, vinegar, garlic paste, evoo and s&p in small bowl. brush fish with more evoo and season with garlic salt and pepper. place fillet on baking sheet (greased with cooking spray) and broil for about 6 minutes until fish flakes easily when tested with a fork. garnish with salsa and serve immediately.

up close and personal.

mustard and herb roasted chicken thighs

mustard+herbs+chicken = one happy sis.

this is an extremely easy recipe that i got from the wednesday chef and it took no time to put together. i was able to pop it in the oven, do some other things around the kitchen and get a workout in - all while this bubbled away. the tangy mustard complimented the fresh herbs beautifully and the crunchy coating added a nice texture against the juicy dark meat. i only tweaked the original a little bit. here's how to do it:

ingredients:
8 chicken thighs, with bone and skin-on
3 teaspoons fresh, minced parsley and sage
2 large garlic cloves, minced
4 tablespoons dijon mustard
s&p
1/3 cup panko
2 tablespoons melted butter

heat the oven to 350 degrees. rub chicken with fresh herbs, garlic and s&p - make sure to get under the skin as well. brush 1/2 tablespoon mustard over the skin side of each thigh to coat thinly. lay the legs in a shallow baking dish, leaving space between them. sprinkle evenly with the panko and drizzle evenly with the melted butter. roast for about an hour (give or take 10 minutes depending on how big your pieces are.) coating should be crisp and the meat very tender.

ps - i'm still working on my photography skills. sorry this picture looks so bad - i feel like i'm not doing it any justice. suggestions are welcome!

tamale pie

suz is back at it again, showing all of us roomies just how southern food is done. i'm amazed every time she shares her family's recipes with us. they are so delicious, so comforting and just have that down-home feeling. last night was no exception when she whipped up a tamale pie - it's basically ground beef mixed with all your favorite mexican flavors and topped with a cornbread crust and baked to perfection.

ingredients:
1 tablespoon butter
1 tablespoon evoo
1 pound ground beef or turkey
1 medium yellow onion, chopped
1 green bell pepper, diced
2 garlic cloves, minced
2 teaspoons cumin
15oz can pinto beans, drained and rinsed (you could use black beans too)
8oz diced tomatoes
2 chipotles chiles in adobo sauce, plus 1 teaspoon sauce from can
1 cup grated cheddar cheese
1/2 cup fresh cilnatro
1 (8.5 oz) package cornbread mix + egg & milk

directions:
preheat oven to 400 degrees. grease 8 inch dish with butter and set aside. heat evoo in nonstick skillet over medium heat. add ground beef, onions, green peppers and garlic. cook until beef if no longer pink, about 8 minutes. drain excess fat and sprinkle meat with cumin.

add beans, tomatoes, chiles and adobo sauce and bring to boil over high heat. reduce heat to medium and simmer until heated through and slightly thickened, about 5 minutes. remove from heat. add cheese and cilantro. spread beef mixture in baking dish, pressing down with spoon to make an even, compact layer. combine cornbread mix according to direction on box. spread batter evenly over beef mixture and bake until cornbread is golden brown, about 20 to 25 minutes. let stand 5 minutes and cut into squares.

roasted tomato soup with garlic olive croutons

"what did the mom tomato say to the baby tomato?"

"ketchup, little guy, ketchup."

this is a guest blog post from meagan kessler.

today marks the sixth consecutive day of school without even one minute of recess. i'm definitely over the rain and the only immediate cure was homemade tomato soup...oh yea, and a joke. campbells would have been easier, but this was definitely more delicious. try it tyler florence's way. just do me a favor, and USE the type of blender he suggests - once i figure out what it is, i'll probably invest in one for the next rainy day :) 

i topped it off with toasted garlic rosemary olive bread. i just cubed a loaf from harris teeter, sprinkled with olive oil and garlic powder, and popped them in the oven on 400 for about 10 minutes. it was the perfect addition. oh yea, then i ate the rest of them during gossip girl. good enough to eat all on their own.

p.s. my fortune cookie yesterday said "all things end." here's hoping it was referring to the rain :)

...i'm here for a good time, not a long time.

mini turkey meatball sliders

i've been craving meatball sliders ever since sis and i went to the brooklyn flea market last weekend. for anyone who has never been, it's a lot like eastern market in capital hill. it's a fun event that showcases vintage pieces, homemade crafts, and my favorite - local grub. sis and i were about to leave when we spotted the meatball sub station. i thought to myself - why hadn't we seen this before we devoured the fish tacos, organic mozzarella/tomato panini, fresh watermelon lemongrass popsicles, dill pickles, and taken over the homemade dip station! cursing myself for being too full/eating like a pig, i decided i would make them once i got home.

i tweaked a recipe from ellie kreiger, using turkey meat and incorporating vegetables in the mix. i was a little skeptical at first because it calls for grated carrots. i was worried they would add too much sweetness and throw everything off, but you could barely taste them. these little meatballs turned out moist, delicious and perfectly satisfying!

ingredients:
sauce:
1 tablespoon evoo
1 medium onion, chopped
4 cloves garlic, minced
3 tablespoons tomato paste
1 (28-ounce) can crushed fire-roasted tomatoes, liquid included
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
s&p

meatballs:
cooking spray
1 pound ground turkey meat
1 slice fresh whole-wheat bread, crusts removed, pulsed into crumbs
1/4 cup grated parmesan
1/2 cup finely grated carrot
1/2 cup finely chopped onion
2 large cloves garlic, minced
2 tablespoons minced fresh parsley leaves
1 teaspoon dried thyme
1 egg, lightly beaten
s&p
1 package mini whole wheat dinner rolls
provolone cheese

directions:
in a large saucepan heat the evoo over medium heat. saute the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more. add tomato paste, tomatoes, spices and salt. (since i don't like big chunks of tomatoes in my marinara, i used a masher to break them up - totally up to you though.) bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. season with salt and pepper, to taste. while sauce is cooking, make meatballs.

preheat the broiler. spray a baking sheet with cooking spray. combine the turkey with all other ingredients in a large work bowl. form into 2 1/2 -inch balls and place on a baking sheet. broil for 10 minutes, or until browned and almost entirely cooked through.

add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce.

cut dinner rolls in half and place on another baking sheet. add one meatball to each one and top with small slice of provolone cheese. broil for 3-5 minutes, until cheese is melted and bubbly. serve immediately with a simple side salad and you have yourself a "that's-a spicy meat ball-a" - sorry had to do it.

green with envy - pesto chicken | roasted asparagus | sauteed spinach

when i was planning this meal, i didn't realize everything was green. it doesn't make for the best presentation, but all i can say is that it still tasted good. this dinner doesn't involve any sort of effort. it's the perfect weeknight meal for a monday when you're still recovering from the weekend and don't feel like doing much besides laying on the couch to watch gossip girl/dancing with the stars.

for the main course i bought pre-marinated pesto chicken from trader joe's. you literally take it out of the package, place is on a cookie sheet and bake for 25 to 30 minutes on 425 degress. it's that simple and the end product is always perfectly seasoned and juicy! i'm usually not into the whole pre-packaged thing, but trader joe's definitely got it right with these guys.

for the sides, i whipped up my favorite garlic spinach with tomatoes and roasted garlic asparagus.

i know this is nothing fancy, but it's still a great, healthy meal to keep in your recipe box! 

chicken and vegetable enchiladas

i found this recipe for healthier enchiladas at a blog called hungry mom on the run. she's a mom of three little ones, an avid runner and somehow finds time to whip up healthy meals. anddddd i'm not sure she knows i read her blog - so hi karen!

back to the recipe, i only changed a few things from karen's version. they turned out pretty delicious and we didn't feel that bad eating them since it was packed with so many veggies. here's how to do it:

ingredients:
8 flour tortillas
2 cups cooked, chopped chicken
1.5 zucchinis, chopped into small pieces
2 ears of corn, kernels taken from cob
1 can tomatoes, drained
1 can black beans, drained and rinsed
12 oz enchilada sauce (i used trader joe's brand)
2 cups cheddar cheese
1/2 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons cumin
s&p
evoo

directions:
preheat oven to 350 degrees. heat evoo in large skillet over medium heat. saute zucchini and corn for about 5 to 7 minutes, until zucchini is a little bit soft. in a large bowl mix together chicken, zucchini, corn, tomatoes, black beans, 6oz enchilada sauce, 1.5 cups cheddar cheese, spices and s&p. working one at a time, place a a generous scoop of the chicken/vegetable mixture in center of tortilla, roll it up like a burrito and place in a 13x9 casserole dish. repeat with the rest of the tortillas, placing them in a uniform line. drizzle rest of enchilada sauce on top of casserole and sprinkle with remaining 1/2 cup of cheese. cover the dish with tinfoil and bake for 20 minutes. remove tinfoil and cook for an additional 5 minutes until cheese is bubbly. serve with reduced fat sour cream and low-fat guacamole. 

betty draper's wild rice and chicken casserole

the entire time i was making this casserole last night, i couldn't help but think i was channeling my inner betty draper - minus the cheating husband. this is one of those classic recipes your grandma most likely made back in the day while wearing high heels and a glamorous dress (and probably in a kitchen just like this). it's the perfect comfort meal when you've had a long day and work/school/gym and just want something delicious.

i found the recipe over at picky palate. she used a pre-made wild rice from trader joes. if you can't find it, you can use any other brand or even all white rice if needed. here's my take on it:

ingredients:
3 tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 tablespoons fresh minced garlic
2 cups cooked chicken breast, cubed
2 cups steamed white rice
16 oz prepared wild rice
s&p
1/4 teaspoon garlic salt

 for the cheese sauce:
4 tablespoons butter
1/4 cup all purpose flour
s&p
2 cups chicken broth
2 cups shredded cheddar cheese, extra to top casserole

directions:
preheat oven to 350 degrees. heat evoo into a medium dutch oven over medium heat. saute onion, celery and carrots until softened, about 10 minutes. stir in garlic and cook for 1 minute. stir in chicken, both rices, s&p and garlic salt. reduce heat to low.

to prepare cheese sauce melt butter into a medium saucepan over medium high heat. whisk in flour and s&p then slowly pour in chicken broth whisking continuously. whisk until thick and nearly boiling then stir in cheese (with wooden spoon) until melted. pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.