Penne with Almond Tomato Sauce

Serves 4

2 cups Ezekiel penne pasta
2 cups tomato sauce
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
8 large basil leaves
1 1/2 tablespoons dry-roasted unsalted almonds, finely chopped
fresh grated Parmesan cheese

Cook the pasta according to package directions.

In a large mixing bowl or blender, mix the tomato sauce, crushed red pepper, salt, basil, and almonds until smooth and combined. Place pasta in bowls and top with sauce and cheese. Serve immediately.

(Of course we used more pepper flakes, basil, salt and probably almonds too and used the blender for a fast but fresh tasting sauce.)

Nutrition facts: Cal: 312 Cholesterol: 52 mg, Fat: 5.3 g, Saturated fat: 0.7 g, Cal from fat: 26.4 Protein: 11.3g, Carbs: 56.5 g Sodium 670.7 mg Fiber: 2.1 g Sugar: 10 g

From: Master your Metabolism by Jillian Micheals

Chicken Simmered with Zucchini, Tomatoes and Mushrooms

Serves 4

Serve this summer dish over quinoa or brown rice and garnish it with grated Parmesan cheese or toasted breadcrumbs, if you like. Tried it plain and it was tasty. But I'm sure it would be good with pasta, rice, or another grain too.

Ingredients

2 tablespoons extra virgin olive oil
1 medium yellow onion, sliced
6 ounces portobello mushrooms, coarsely chopped (about 2 1/2 cups)
2 garlic cloves, finely chopped
1/4 to 1/2 teaspoon red pepper flakes
Sea salt and freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup gluten-free chicken broth
4 plum tomatoes, quartered
2 medium zucchini, cut into 1-inch pieces
1 pound chicken tenders

Directions

In a large skillet, heat oil over medium-high heat. Sauté onion, mushrooms, garlic, red pepper flakes, salt, pepper, oregano and basil until onions are translucent, 4 to 5 minutes.

Stir in chicken broth, tomatoes and zucchini and bring to a simmer. Stir in chicken, cover and simmer until chicken is cooked through, about 10 minutes. Serve immediatley.

Nutrition

Per serving (285g-wt.): 220 calories (80 from fat), 9g total fat, 1g saturated fat, 26g protein, 10g total carbohydrate (2g dietary fiber, 4g sugar), 60mg cholesterol, 640mg sodium

This recipe from Whole Foods at http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1119

Taco Salad

Serves 6

This taco salad features plenty of lettuce, corn, tomatoes and red onion topped with seasoned ground turkey and a drizzle of lime juice dressing.

Ingredients

1 pound ground turkey breast
1 tablespoon canola oil
1 package natural taco seasoning mix
2 tablespoons extra virgin olive oil
2 tablespoons lime juice
1 teaspoon honey
1/2 teaspoon chili powder
Freshly ground black pepper
12 cups chopped romaine lettuce leaves
1 cup fresh or frozen and thawed corn
3 cups diced fresh tomatoes or halved cherry tomatoes
1/4 cup diced red onion
1/4 cup chopped cilantro
1/2 cup shredded jack or mozzarella cheese
2 ounces blue corn tortilla chips

Directions

Heat canola oil in a large skillet over medium high heat. Add turkey and taco seasoning (along with any other ingredients required on the package directions) and brown until cooked through, 8 to 10 minutes.

Meanwhile, whisk together olive oil, lime juice, honey, chile powder and pepper in a medium bowl. Whisk in yogurt for a creamier dressing if you like. Set aside.

Arrange lettuce on plates and top with turkey, corn, tomatoes, onions, cilantro and cheese. Drizzle salads with reserved dressing and serve with tortilla chips on the side, if you like.

Nutrition

Per serving (about 12oz/339g-wt.): 350 calories (170 from fat), 19g total fat, 4.5g saturated fat, 70mg cholesterol, 560mg sodium, 27g total carbohydrate (6g dietary fiber, 8g sugar), 20g protein

This recipe from Whole Foods at http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2514

Quinoa Primavera with Chicken, Spring Peas and Asparagus

This dish is both fresh and warm, homestyle and almost casseroley. Use leftover or rotisserie chicken and it takes about 25 mins to prepare. And defiantly make enough to have leftovers because it's excellent cold.

Serves 4

Secret Ingredient: Quinoa Roasted or rotisserie chicken works perfectly in this recipe. Any leftover quinoa primavera can be chilled and tossed with vinaigrette to make a lively salad. To learn how to make this recipe, watch the Secret Ingredient cooking show.

Ingredients

1 cup quinoa
2 cups water
1 tablespoon extra virgin olive oil
1/2 cup finely chopped red onion
1/2 pound (about 1/2 bunch) asparagus, woody ends snapped off and discarded, spears cut into 1-inch pieces
2 cloves garlic, finely chopped
1 cup fresh peas or frozen petite peas, thawed
1 cup shredded cooked chicken
1 cup thinly sliced baby spinach leaves
Sea salt and freshly ground pepper to taste

Directions

Rinse quinoa under cold running water and drain. Combine water and quinoa in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes.

Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and asparagus. Cook, stirring often, until asparagus is tender and bright green, 5 to 7 minutes. Add garlic and peas and continue cooking for another minute. Stir in chicken and cooked quinoa. Add the spinach and stir until it wilts, 3 to 5 minutes. Season with salt and pepper and serve immediately.

Nutrition

Per serving (about 11oz/325g-wt.): 310 calories (80 from fat), 9g total fat, 1.5g saturated fat, 30mg cholesterol, 370mg sodium, 39g total carbohydrate (7g dietary fiber, 4g sugar), 20g protein

This recipe from Whole Foods at http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1087