Rotini with Chicken, Asparagus & Tomatoes

posted by Nessa (from myrecipes.com)

Ingredients

• 8 ounces uncooked rotini (corkscrew pasta)
• Cooking spray
• 1 pound skinless, boneless chicken breast, cut into 1/4-inch strips
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup (1-inch) slices asparagus
• 2 cups cherry tomatoes, halved
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh basil
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1/4 cup (1 ounce) crumbled goat cheese

Preparation

• 1. Cook pasta according to package directions, omitting salt and fat.
• 2. While pasta cooks, heat a large nonstick skillet over medium-high heat; coat with cooking spray. Sprinkle chicken with salt and pepper. Add chicken and asparagus to pan; sauté 5 minutes. Add tomatoes and garlic to pan; sauté 1 minute. Remove from heat. Stir in pasta, basil, vinegar, and oil to chicken mixture in pan. Top with cheese.
• Serve with: Spinach Salad with Balsamic Vinaigrette

Cucumber & Tomato Salad

Another easy one!

We've been getting some really delicious cucumbers in our CSA box lately!

I've used them in an easy cucumber, tomato and onion salad,

and simply add balsamic dressing and a little feta cheese.

I've also used them to make a cucumber dill cream cheese dipping sauce.

So fresh and yummy!

Love the summer veggies!

Mexican Skillet

Posted by Nessa (from myrecipes.com)

Making this for tonight with a few alterations: Using ground Turkey not beef and putting over lettuce like Taco salad I guess.

Ingredients

• 1 pound ground beef
• 1 clove garlic, minced
• 1 packet store-bought or homemade taco seasoning mix
• 6 burrito-size flour tortillas
• 2 cups pureed canned or fresh tomatoes
• 1/2 cup shredded cheddar cheese
• 1/2 cup salsa
• 1 green bell pepper (optional), seeded and chopped

Preparation

• 1. Heat a large skillet over high heat until hot. Add ground beef, garlic, and taco seasoning. Cook until beef is browned, breaking it into small pieces with the side of a spoon and mixing everything together.
• 2. While beef is browning, slice tortillas into 1-inch squares. A pizza cutter or scissors works well for this.
• 3. Add tomatoes, salsa, and cut-up tortillas to skillet and cook for 5 minutes over medium heat. If it seems dry, you can add a little water. Once this is heated through, sprinkle cheese over top and cover for a few minutes. Once cheese is melted, it is ready to serve. Sprinkle with chopped green pepper (if using) for a little color, crunch, and a healthy dose of vitamin C.
  

Peppery Monterey Jack Pasta Salad

From myrecipes.com (posted by Nessa)

Ingredients

• 6 ounces uncooked acini di pepe pasta (about 1 cup)
• 2 1/4 cups diced plum tomato (about 14 ounces)
• 1/3 cup capers, rinsed and drained
• 1/4 cup finely chopped red onion
• 1/4 cup sliced pickled banana peppers
• 1/4 cup chopped fresh parsley
• 2 tablespoons cider vinegar
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon dried oregano
• 1/8 teaspoon salt
• 2 ounces Monterey Jack cheese, cut into 1/4-inch cubes
• 1 (16-ounce) can navy beans, rinsed and drained
• 1 ounce salami, chopped
• 1 garlic clove, minced
• 
  

Preparation

• 1. Cook pasta according to package directions, omitting salt and fat. Drain.
• 2. Combine tomato and remaining ingredients in a large bowl. Add pasta to tomato mixture, tossing well to combine.
• Asiago breadsticks: Combine 1/2 cup grated Asiago cheese, 1 tablespoon sesame seeds, and 1 teaspoon freshly ground black pepper in a small bowl. Separate 1 (7-ounce) can refrigerated breadstick dough to form 8 sticks; roll each breadstick in cheese mixture. Bake according to package directions.

Thai Beef Salad

From myrecipes.com (posted by Nessa)

Ingredients

• 1/2 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 2 tablespoons brown sugar
• 2 tablespoons Thai fish sauce
• 2 tablespoons chile paste with garlic
• 2 garlic cloves, minced
• 1 (1 1/2-pound) flank steak, trimmed
• Cooking spray
• 1 1/2 cups vertically sliced red onion
• 4 plum tomatoes, each cut into 6 wedges
• 6 cups torn romaine lettuce
• 1 1/4 cups thinly sliced English cucumber
• 2 tablespoons chopped fresh mint

Preparation

• Prepare grill or broiler.
• Combine first 6 ingredients, stirring until sugar dissolves; set half of lime mixture aside. Combine other half of lime mixture and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag; discard marinade.
• Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add tomatoes; sauté 2 minutes. Place onion mixture, lettuce, cucumber, and mint in a large bowl; toss gently to combine. Divide salad evenly among 6 plates. Top each serving with 3 ounces steak; drizzle each serving with 1 tablespoon reserved lime mixture.

Note: The salad gets its heat from 2 tablespoons of chile paste. If you prefer milder food, use half. English cucumbers work well for quick meals because they're virtually seedless.

Fiesta Corn Bean Salad

From mywildtree.com (posted by Erin)

I'll call it: Fiesta Corn Bean Salad

INGREDIENTS:
1 can reduced-sodium black beans, rinsed and drained
1 can white corn
2 bunches green onions, finely sliced
3 tablespoons Wildtree Jalapeño Grapeseed Oil
3 tablespoons apple cider vinegar
3 tablespoons Wildtree Fiesta Salsa Mix
1/4 cup low-fat feta cheese
Print Recipe

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PREPARATION:
Combine black beans, corn, green onions in bowl and mix lightly. Set aside and chill. Thoroughly mix together Jalapeño Grapeseed Oil, Salsa Mix, and apple cider vinegar in separate bowl. Let stand for 5 minutes. Pour into black bean and corn mixture and toss lightly. Top with low-fat feta cheese. Serve immediately.