Weeknight Fix | 20something cupcakes

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greek {chicken} nachos.

August 21, 2012 — 15 Comments

Easy. Healthy. Delicious. And guess what? There’s practically no cooking involved.

Greek {Chicken} Nachos

Summer eating at its finest.

This is … a Greek take on nachos. How fun is that?! I’ve been eyeing this recipe in The Food Matters Cookbook since we began and so I was more than pleased to help fellow member Megan out with her selection when she asked me.

The original recipe is titled Greek “Nachos” with Feta Drizzle, and because I was so into the idea, I stayed pretty true to it. The general theory is that pita chips replace the tortilla chips, and then summer veggies like tomato and cucumber form a salad on top. Mark combines the feta with yogurt to form a drizzle, but instead I opted to melt the feta over the chips with chicken. Hello, store-bought rotisserie chicken! You could brown up some ground lamb instead if you’re feeling extra Greek. And if you want to keep things meatless, add hummus or roasted chickpeas in place of the chicken.

In Food Matters Project, Healthy Eats, Main Dishes cucumbers, feta, greek yogurt, mediterranean, pita bread, rotisserie chicken, salsas + relishes, summer recipes, weeknight fix

tropical spinach salad with grilled shrimp + feta.

May 21, 2012 — 15 Comments

Spinach and strawberries are a classic combination when it comes to salads, but here – we’re taking that up a notch.

Tropical Spinach Salad with Grilled Shrimp + Feta

I almost skipped out on this week’s recipe for The Food Matters Project, and I’m so glad I didn’t. I’ve had a lot of craziness going on lately, between my trip to Louisville last week, catching up on work, and the ever-insane social calendar. I had a wedding last night, for instance – but I still ~~found~~ made the time to put this salad together yesterday so that we’d have dinner ready for the next couple of nights … and so that I could share it with you, of course!

Who doesn’t love a good main dish salad this time of year? It’s easy, it’s quick, and best of all … it’s bikini season-friendly!

It can be easy to fall into a salad-f0r-dinner rut once you find one you like. I tend toward arugula and store-bought rotisserie chicken with my go-to mustard vinaigrette during those extra-crazy weeks when I can’t even fathom putting more than 2 minutes of thought into dinner. This salad is a little more creative – and yes, it takes a bit more prep – but it’s still super-quick and easy.

In Food Matters Project, Healthy Eats, Salad Bar basil, citrus, dressings + vinaigrettes, feta, main course salads, pineapple, shrimp, spinach, strawberries, tropical, weeknight fix

arugula-crème fraîche pasta.

May 15, 2012 — 8 Comments

It’s totally not weird to get excited about, say, the most ridiculous salted caramel buttercream … or THE perfect shade of tangerine lipstick you’ve been looking for everywhere.

Arugula-Creme Fraiche Pasta

But what happens when you get excited about a meal that’s super-simple … something easy enough for a weeknight, even? Well, then you know you’re onto something.

I’d been eyeing this easy idea in my favorite cookbook {pretty sure I should start getting paid for these mentions} for a while. The idea seemed so simple, it was like – whaaaa?

Crème fraîche = pasta sauce. That just about sums it up.

Add a little lemon and seasoning, and crème fraîche becomes a perfect vehicle for pasta. Now, toss that with a few handfuls of fresh arugula and grated Parmesan and you’ve got a gorgeous and satisfying meal.

You could very easily stop right there, as the original recipe suggested, or you could pop in a few more additions and make it just a litttttle bit better. In my crazy-brain, the arugula, lemon, and Parmesan were speaking to me … asking – no, begging – to be transformed into a riff on a deconstructed arugula pesto. Who am I to argue with such an idea?! Enter in the garlic, pine nuts, and basil – and you’re there. Simple as that.

In Fabulously Simple, Main Dishes arugula, basil, crème fraîche, easy-breezy, lemon, parmigiano-reggiano, pasta, pine nuts, weeknight fix

shrimp + white bean cassoulet.

April 2, 2012 — 12 Comments

When my BFF Keely chose “Cassoulet with Lots of Vegetables” as her pick for The Food Matters Project, was I surprised?

Nope!

This was one of the first recipes I made from the book, before I even started the project. And, yes, as the saying goes – great minds do think alike.

The first time I made it, I followed the recipe in its original form – filled with white beans, sausage, and tomatoes – which can be found on Keely’s fabulous blog, here. It’s a delicious meal, and I would absolutely make it again. It’s the kind of recipe you can make once and then use the same method again and again with different ingredients. I actually puréed the leftovers the first time I made it, and with the help of a little truffle oil, transformed it into an incredible spread for crusty French baguettes. Oui, s’il vous plaît.

The style of this recipe is similar to last week’s pick, a riff on coq au vin, in that they are both French countryside-esque of meals. It’s hearty, soul-soothing food – and while I’m totally into that in the cooler months, I wanted to brighten things up here, just like I did last week.

In Food Matters Project, Healthy Eats, Main Dishes cauliflower, lemon, one-dish wonder, panko, shrimp, spinach, weeknight fix, white beans

fried green tomatoes + spicy grits.

October 25, 2011 — 1 Comment

Here’s a healthy, easy dinner idea for you.

At least, I think it’s healthy. New York Times said so. Does that count for something? And as for the creamy, cheesy grits…well, maybe not so much.

How about a semi-healthy, easy dinner? Does that work for you?

In Main Dishes green tomatoes, grits, southern recipes, spicy, weeknight fix

creamy lemon-dijon pasta with asparagus.

May 25, 2011 — 2 Comments

What do you do when you’ve got fresh produce and no protein, yet you want to make a balanced meal for dinner?

Easy. Enter pasta, your weeknight fix BFF.

I make pasta for dinner all the time. It’s so easy, so fast, and super-cheap. I rarely pay attention to what I pay for pasta, but the other day I happened to notice that the cost for Smart Taste (by Ronzoni) was $1. For a pound, which should equal 4 servings. Crazy, right?

This brings me to my next point, which is that this particular brand of pasta has a high protein and fiber content even though it tastes like white pasta. I do like whole wheat pasta, but I think it’s best in certain dishes where the other ingredients complement its nutty flavor. For everyday pasta, I like the flavor of Smart Taste.

{And Ronzoni isn’t paying me to say this, either}

Sometimes I keep it as simple as spaghetti with garlic and oil, and sometimes, when I’ve got some leftover produce in the fridge, I add that in. You can even do frozen veggies, and just add them to the boiling water as it cooks the pasta – just make sure to add for the last few minutes, or however long that particular veggie takes to cook.

This recipe is slightly more involved than garlic and oil – and so worth it. Some milk and a bit of flour, along with a nice amount of coarse ground dijon mustard and lemon, produces a flavorful, creamy yet low-fat sauce. It’s perfect with the asparagus, and the Parmesan topping at the end just adds that final dose of salty deliciousness.

What are you eating for dinner?

Creamy Lemon-Dijon Pasta with Asparagus

Adapted from Eating Well

8 ounces whole-wheat penne pasta {I use Smart Taste}
1 bunch asparagus, trimmed and cut into 3/4-inch pieces
1 1/2 cups whole milk
4 teaspoons coarse ground dijon mustard
4 teaspoons flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons extra-virgin olive oil
3 tablespoons minced garlic
2 teaspoons minced fresh herbs {I used thyme, you could also use tarragon}
Zest and juice of 1 lemon
1/2 cup grated Parmesan cheese, divided

Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.

Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in herbs, lemon zest and juice.

Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes. Stir in 1/4 cup Parmesan. Divide the pasta among 4 bowls and top with the remaining 1/4 cup Parmesan.

Makes 4 servings.

In Fabulously Simple, Main Dishes asparagus, dijon mustard, parmigiano-reggiano, pasta, weeknight fix

avocado {BLT} pasta.

May 13, 2011 — 1 Comment

Here’s an odd idea I had the other day, that turned into one of my new favorite weeknight fixes.

Could you make a sauce with avocado, and then serve it with pasta? The answer, clearly, is yes – and it’s as simple as it is delicious.

I sometimes find myself with a single avocado that’s about to go bad. You can’t do much with it, except eat it alone, with a drizzle of olive oil and salt, which I often do. And now, as I’ve discovered, you can eat it with pasta. In fact, one avocado produces enough “sauce” for a dinner for two. Perfect.

Initially, I looked online to see if anyone else had this brilliant idea, and the answer was yes. Yes, purée with a bit of lemon and garlic and olive oil – and you have a creamy avocado sauce that works wonders on pasta. It’s really wonderful on its own like this, but because I can’t leave well enough alone, I roasted some cherry tomatoes in the oven and fried up some bacon for riff on a BLT pasta, of sorts.

Perfect for spring, even moreso in the summer when tomatoes are at their peak. And what isn’t better with bacon?

Bacon-Avocado Pasta + Roasted Cherry Tomatoes

Inspired by a Lonely Avocado

1/2 box pasta of your choice {I use Smart Taste}
1 avocado, pitted
Juice and zest from 1 lemon
4 – 5 cloves garlic {pare down if you’re not a garlic addict}
Olive oil
Kosher salt and freshly ground pepper
1/2 pint cherry tomatoes, roasted in oven in a bit of olive oil, salt, and pepper at 400 degrees for 10-12 minutes
4 slices bacon, chopped and sautéed until crisp

Cook pasta according to package directions. While pasta is cooking, make your sauce. Add avocado, lemon, and garlic to food processor. Pulse until combined. Now, add olive oil in a slow stream while processor is running. Start with a couple of tablespoons, and add a bit more if you’d like a looser sauce. You shouldn’t need too much, because the avocado makes it so creamy on its own. Season to taste.

When the pasta is finished, drain and add avocado sauce, cherry tomatoes, and bacon. Serve immediately.

Serves 2.

In Fabulously Simple, Main Dishes avocado, bacon, pasta, roasted cherry tomatoes, summer recipes, weeknight fix

grits + greens casserole.

April 26, 2011 — 1 Comment

I’m not sure what initially interested me in this recipe.

Wait, I take that back. It was the bacon.

Grits and greens just don’t have the same affect, I suppose. And I’m thinking they should – because believe it or not, this dish would probably have been just as delicious without the bacon.

Bacon aside, I think it was the fact that I had never cooked with grits before that really peaked my interest. And after making this, I now find them to be delicious. Especially when mixed with cheese, eggs, salsa, and a touch of butter. I may or may not have been eating the stuff out of the pot before pouring it into the casserole dish.

Yes, it’s a casserole, a sort of miniature one in an 8-inch square dish, and it’s delicious. Layers of flavorful greens cooked down with onion and garlic, those fabulous grits, and then, of course, there’s the bacon. It’s a little Southern, a lot of healthy, and a nice change of pace from your typical weeknight dinner repertoire.

Grits and Greens Casserole

Adapted from Savour-Fare from Eating Well Magazine

4 slices bacon, chopped
1 onion, chopped
4 cloves garlic, finely chopped
2 cups chicken broth, divided
Kosher salt and fresh ground pepper
16 ounces chopped mixed greens {any combo of collard greens, mustard greens, turnip greens, kale, spinach}
2 cups water
1 cup grits {not instant}
1 cup grated cheddar cheese, divided {I used reduced-fat}
1/4 cup salsa
2 tablespoons butter {I used Smart Balance}
2 eggs, beaten

Preheat oven to 400 degrees. Coat an 8-inch square pan with cooking spray.

In a large dutch oven, fry bacon until crisp. Remove bacon to a paper towel, and pour out excess grease, leaving a tablespoon or two in the pan. Add onion and garlic to pan and cook over medium-low heat until translucent and starting to brown.

Add 1 cup broth and salt; bring to a boil over high heat. Add greens, stir to coat in oil and begin wilting the greens. Cover and cook, stirring frequently, until greens are tender.

Meanwhile, boil 2 cups water and the remaining cup of broth to a boil in a separate saucepan. Add the grits in a stream, whisking as you add them so they don’t form lumps. Bring to a simmer over medium heat, then reduce heat to medium low and cook until thick, whisking often.

Combine 3/4 cup of the cheese, salsa, butter, and eggs. Remove the grits from the heat and add in the egg mixture. Spread about half the grits in the baking dish. Top with the greens, then the remaining grits, then sprinkle bacon and the remaining cheese over the top.

Bake about 20 minutes or until the cheese is melted and bubbly.

Note: Eat right away. Leftovers are not nearly as delicious as the first time around.

In Healthy Eats, Main Dishes bacon, breakfast for dinner, greens, grits, southern recipes, weeknight fix

arugula + italian tuna salad.

April 11, 2011 — 2 Comments

Allow me to introduce you to my latest favorite weeknight fix.

Or – perhaps I should introduce to my latest favorite ingredient: canned Italian tuna packed in olive oil. It’s the secret to this salad, and the secret to getting a complete, protein-packed meal on the table – no cooking involved.

I’m thinking about making this salad a weekly thing. It’s so delicious, and so easy to throw together with staple ingredients you can easily keep on hand – like white cannellini beans, tuna, and a hunk of Parmigiano-Reggiano.

I suppose you could use regular canned tuna, but the Italian tuna in the olive oil is so much more flavorful. I recommend splurging and stocking up on a few cans. This way, all you’ll need to remember to pick up from the store is the arugula and tomatoes and you’ll have a healthy, delicious meal ready any night of the week.

Arugula, Italian Tuna, and White Bean Salad

Adapted from Cooking Light

Juice of 1 lemon
2 – 3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
1 cup grape tomatoes, halved
1/2 cup pitted Kalamata or Niçoise olives
1/2 red onion, sliced
2 (6-ounce) cans Italian tuna packed in olive oil, drained and broken into chunks
1 (15-ounce) can cannellini beans, rinsed and drained
1 (5-ounce) package fresh baby arugula
2 ounces Parmigiano-Reggiano cheese, shaved

Whisk together first 6 ingredients in a large bowl. Add tomatoes and next 5 ingredients (through arugula); toss. Top with cheese.

Serves 4.

In Healthy Eats, Salad Bar arugula, canned tuna packed in olive oil, main course salads, parmigiano-reggiano, weeknight fix, white beans

weeknight fix: shrimp provençal.

February 8, 2011 — 2 Comments

French cooking – though delicious – often involves long, drawn-out recipes that aren’t exactly weeknight friendly.

Or waistline friendly, for that matter.

This shrimp dish, however, manages to be both super-quick and super-healthy. It’s very similar to shrimp scampi, though it doesn’t have any butter. Something I’ve been surprised to learn so far on my journey through French cooking is that it can actually be quite healthy. For instance, I made a potato salad over the weekend that doesn’t involve any mayo; instead, the dressing is made up of wine, olive oil, and Dijon mustard.

You are likely more familiar with “scallops Provençal”, which is a traditional French dish made like this but with scallops. Though I do plan on making Ina’s version of the scallops (had them bookmarked for years it feels like!), I thought this would be a nice addition to the mix because shrimp is something I always have on hand. Scallops, on the other hand, I would never buy frozen – and the prospect of running to the store to buy them fresh after work makes it less likely for a quick weeknight meal.

Simple, saine et délicieuse.

{Simple, healthy, and delicious}

Sizzled Shrimp Provençal

Recipe from Chef Bobo via Food & Wine

1/4 cup extra-virgin olive oil
1 1/2 pounds jumbo shrimp, peeled and deveined
Salt and freshly ground pepper
2 large garlic cloves, very finely chopped
2 tablespoons small capers, drained
1/4 cup fresh lemon juice
2 tablespoons finely chopped flat-leaf parsley
Crusty whole wheat French baguette, for serving

In a very large skillet, heat 2 tablespoons of the olive oil until shimmering. Season the shrimp generously with salt and pepper. Add the shrimp to the skillet and cook over high heat until they are lightly browned and barely opaque, about 2 minutes.

Add the remaining 2 tablespoons of olive oil to the skillet, along with the garlic and capers, and cook for 30 seconds. Turn the shrimp and add the lemon juice and 1 tablespoon of the chopped parsley. Cover and cook over low heat until the shrimp are cooked through and the sauce is slightly reduced, 4 to 5 minutes. Transfer the shrimp to plates and spoon the Provençal sauce on top. Sprinkle the shrimp with the remaining 1 tablespoon of parsley and serve with a crusty whole wheat French baguette.

Serves 4.

In Healthy Eats february in france, french recipes, shrimp, weeknight fix