Archive for March, 2009

This serves 2

2 servings whole wheat penne

2 unbreaded “chicken” patties cut into cubes. (if they start out frozen, microwave them just enough to be able to cut up)

1 garlic clove, finely chopped

1/2 onion, finely diced

1 1/2 cups shredded baby spinach

1/2 can white beans

olive oil

salt and pepper

chili flakes

1. Cook the onions in a heated pan coated with olive oil. Add the garlic when the onions become translucent.

2. Add the “chicken” and allow to brown.

3. Add the beans and spinach and cook until the spinach has wilted.

4. Add salt and pepper to taste. I used a lot of pepper.

5. Add the cooked pasta to the pan and mix everything together before serving.

Sorry there’s no picture today, we were really hungry and ate this before I got a chance to take a picture!


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Serves 2

12 won ton wrappers
3/4 cup “ground beef”
1/2 cup chunky salsa
1/4 cup shredded cheddar cheese
salt, pepper, dried chili flakes
1/2 tbspn butter for the pan

1. Mix all of the filling ingredients together and fill the won ton wrappers.
2. Coat a pan with cooking spray and melt the butter.
3. Lightly fry the won tons until they are browned on each side.
4. I added about a 1/4 cup of additional salsa to left over Pea and Cauliflower soup heated it up and used it as a sauce with a dollup of sour cream on top.

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I added some things to a Weight Watchers pea soup recipe that I found online.

Serves 3

1 head cauliflower

1 box frozen peas

2 cloves garlic

1 yukon gold potato

6 shredded basil leaves

2 1/3 cups water or vegetable broth

1/2 cup milk

olive oil

salt, pepper, dill, tuscan blend spices (I think this included at least rosemary, garlic, basil, maybe tarragon)

1. Finely chop the garlic and saute in olive oil in the bottom of your soup pot.

2. Add cauliflower, frozen peas,diced potato, basil and a lot of spices. Stir around to coat everything and allow to partially soften.

3. Add the water, cover, bring to a boil, and then simmer until the vegetables are tender.

4. Puree half at a time in the blender. Add a quarter cup of milk to each half.

5. Return to the pot and add additional seasoning if necessary. Simmer for another 10 minutes.

6. Combine 1 tablespoon of dill and a liberal sprinkle of black pepper with 1/2 cup of yogurt. Drizzle on each bowl of soup.

I served this with sourdough toast rubbed with garlic and covered with melted cheddar.


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Serves 3

3 yukon gold potatoes
1/2 large onion
1/2 bunch asparagus
1 cup baby carrots
3 unbreaded “chicken” patties
1/4 cup frozen peas

1 1/2 cup finely chopped mushrooms
1 clove garlic finely chopped
2 tbspn butter
1/4 cup cream
1/4 cup skim milk
1/4 cup flour
1 cup water

Preheat oven to 400 and grease a medium casserole dish.
1. Chop all of the vegetables into bite sized pieces.
2. Microwave all 3 patties for about 45 seconds. Just enough so the you can cut them into cubes.
3. Combine the vegetable and “chicken” in the casserole dish and sprinkle with salt and pepper and a drizzle of olive oil.
4. Heat the butter in a large pan and add the mushrooms and garlic.
5. Cook until softened and add the flour.
6. Whisk in the liquids and bring to a boil.
6. Reduce heat and allow the sauce to thicken.
7. Pour over the casserole and toss to coat everything.
8. Cover with 1/4 cup of bread crumbs mixed with 1 tbspn of parmesan cheese.
8. Cover with tin foil and bake for about 40 minutes.
9. Remove foil and bake for another five minutes.


I had more mushrooms the next night so I made this sauce again. This time I added the cubed “chicken” to the sauce along with some peas. I then tossed in pasta and parmesan cheese. yum.


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