5-Minute Hummus

Makes 1 1⁄2 cups Total Time: 05m

Ingredients:

• 1 15-ounce can chickpeas, rinsed
• 1 clove garlic
• 1⁄4 cup olive oil, plus more for serving
• 2 tablespoons fresh lemon juice
• 2 tablespoons tahini (sesame seed paste; optional)
• 1 teaspoon ground cumin
• kosher salt
• 1/4 teaspoon paprika

Directions:

1. In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
2. Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.

Found in Real Simple May 2010

Sage Pork Chops

 Served with caramelized Brussels sprouts with lemon and spinach and feta rice.

With little effort, you'll get big applause for 15-minute pork chops.

Prep: 15 minutes
Total: 15 minutes

Ingredients: serves 4

• 4 boneless pork loin chops (6 ounces each)
• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium shallot, minced
• 1 teaspoon chopped fresh sage or 1/4 teaspoon dried
• 1/4 teaspoon dried thyme leaves
• 1/2 cup dry white wine

Directions:

1. Season pork generously with salt and pepper. In a large skillet, heat oil and butter over medium; add pork. Cook until browned and opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover loosely with aluminum foil to keep warm.
2. Make sauce: Add shallot to skillet; cook over medium, stirring until softened, 1 to 2 minutes. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 cup, 2 to 3 minutes; stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce, and serve.
   
   From Everyday Food, March 2007

Sauteed Chicken with Spinach

Prep: 15 minutes
Total: 30 minutes

A tangy mustard sauce is used to dress the spinach and top the chicken. The mustard sauce can also be drizzled over steak or tossed with boiled potatoes.

Ingredients
Serves 1.

1 teaspoon white-wine vinegar
1 tablespoon minced shallot
1/2 tablespoon butter
1 tablespoon Dijon mustard
1 teaspoon olive oil
1 boneless, skinless chicken breast half (6 to 8 ounces)
Coarse salt
Ground pepper
4 cups (about 2 1/2 ounces) baby spinach

Directions:
Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook until browned, turning once, 8 to 10 minutes.
Add 1/4 cup water. Reduce heat to medium-low; cover, and simmer until chicken is cooked through, 4 to 6 minutes. Transfer chicken to a plate; cover to keep warm.
Make mustard sauce: Add minced shallot to same pan; cook over medium heat, stirring occasionally, until soft, about 3 minutes. Stir in mustard and vinegar; cook 1 minute. Remove from heat. Add butter; swirl pan until incorporated. Stir any accumulated chicken juices into sauce.
In a medium bowl, toss spinach with half the mustard sauce. Place chicken on a serving plate; drizzle with remaining sauce. Serve spinach on the side.

From Everyday Food March 2005

Helpful Hint:
This recipe can be easily altered for four people. In step 1, cook 4 chicken breast halves in 1 tablespoon oil. In step 2, add 1 cup water. In step 3, use 1/4 cup minced shallot, 1/4 cup mustard, 1 tablespoon vinegar, and 2 tablespoons butter. In step 4, toss half the sauce with 10 ounces (1 large bag) spinach.

I just love this method of cooking chicken breasts.The sauce is ok.

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