Warm Tortellini and Cherry Tomato Salad

Looks like Ill be doing a second one tonight. I dont want to get too far behind, so Im trying to stay caught up on my recipes. I made this tonight - so quick and easy and I even have leftovers for tomorrow. This was also another hit with the meat guy.

Warm Tortellini and Cherry Tomato Salad this serves 6 and is 403 calories for 1 and 1/2 cups. I will post the whole recipe, but I had to make some adjustments to it, so I will note what I did differently.
The ingredients needed are:
- 2 (9oz) packages fresh cheese tortellini (this could really be done with any type of filled pasta)
- 1 1/2 cups fresh asparagus cut into inch long pieces
- 3 tbls red wine vinegar ( I thought I had this but did not so I excluded it tasted great without too)
- 1 tbls balsamic vinegar ( I used slightly more since I didnt have red wine venegar)
- 1 tbls olive oil (again I used a bit more to make up for no red wine)
- 1/4 tsp black pepper
- 4 cups trimmed arugula ( I excluded)
- 1 1/2 cups halved cherry tomatoes
- 3/4 cup fresh pregrated parmesan cheese
 - 1/2 cup thinly sliced red onion (only had sweet vadalia onions)
- 1/3 cup thinly sliced fresh basil
- 1 (14oz) can artichoke hearts drained and quartered ( I excluded this as I dont like them)

While I was waiting for the water to boil I cut up all the veggies. Then you cook the pasta as the package says to and during the last two minutes of cooking time toss in the cut up asparagus.

While the pasta itself is cooking combine the vinegars, oil, and pepper in a large boil and whisk together.

Drain the pasta/asparagus and pour into the bowl with the "sauce" in it. Add the remaining ingredients and toss to coat the pasta. 

I thought this turned out really great, and seems like a perfect dish for spring/summer. I bet this would even be good cold, which I think I will try it that way tomorrow when I eat the leftovers for dinner. 

Mexican Casserole

Im finally playing catch up! Ill probably be doing two blogs tonight, or one really long one with two recipes.

I think I have mentioned before how I enjoy mexican food. Honestly Im sad to say that this played a slight role in why it took me so long to fully switch to vegetarian. However I have discovered meatless crumbles. While I do not like to use "fake" meat products, I figure every now and then is ok. PLUS, I live at home still (saving moolah) and I have a very big "meat and potato" type of dad. So I thought I would try out a recipe using the meatless crumbles (I use Boca) and see what he thinks. I couldnt believe it when my dad, the big time german, meat and potato guy said "I would never know this wasnt meat!" WHOA.

So I think to make things easy on me, cause this is a long one to type out, Im just going to like you to the recipe on the website I found it on.  Mexican Casserole Recipe!  This turned out So good, and my dad even was talking about it again today. Here are some pics to show you what it looks like!

I will say this is a really quick cooking recipe, it took longer to cut up everything - especially seeding all those stupid tomatoes - other than that, its really fast. Oh almost forgot, this serves six and is 313 calories a serving. 

Pinto Bean Spread:YUMMM

Im only one week (ok not a full week, it will be Monday) into calorie counting. I will say thought that will effort it really is easier than I thought it would be. With my doctors suggestion, I am eating roughly 1200 a day. Sometimes Im amazed at how many extra calories I have left at the end of the day and how I never felt hungry once. Other days I dont know where all the calories went and how I have hardly any left at dinner time. The food choices Im making are very healthy. However, I believe that its important not to deprive yourself of certain things because then you want them even more!
I really hope I can continue doing so good, and seeing results.

Ok now onto a recipe. So on Thursday for Cinco de Mayo I made a Pinto bean spread/dip that I had found on some website. It is 15 calories per serving (1 tbls). This was a hit! My mom actually was asking if I had any pinto beans in the pantry for me to make more because she wants some tomorrow for mothers day. Sadly that was my last can Thursday. It is really easy to make too.  All you need is:

- 1 can pinto beans, rinsed and drained
- 1/2 cup chopped onion
- 2 tbls fresh chopped cilantro
- 2 tsp fresh lime juice
- 1/2 tsp kosher salt ( I never add salt to recipes)
- 1/2 jalapeno pepper seeded (I did not add this because I knew my mom wouldnt eat it)
-1/2 cup chopped plum tomato

This recipe says to use a food processor, I dont have one so I just used a potato smasher to mash the beans. If you do have a food processor you combine the first 6 ingredients (so everything but tomato) and process until smooth. Place in a bowl then stir in chopped tomato. I think I actually like it without the food processor more. All the textures and tastes could were stronger. Either way though would be good. I took a picture but with my phone and it turned out awful. So if I make it again soon, I will take a better pic.

Pesto Pasta

I recently got a new book called Now Eat This Diet by Rocco Dispirito. He has another cookbook called Now Eat This, but this book that I got really helps you with calorie counting. Very little is vegetarian, so I have been picking recipes that could easily become meatless, which obviously changes the calorie intake as well. The other night I made a pesto pasta along with some crunchy tomato bread that was also in his book.

The Pesto Pasta in this book calls for chicken, I obviously excluded it. The calories with the chicken is 385.   This recipe makes enough for 4 servings. You will need:
 - 8 oz whole wheat rigatoni pasta
 - 2 large garlic cloves coarsely chopped
 - 1/2 cup reduced fat sour cream
 - 1 cup packed fresh basil leaves
 - pinch of crushed red pepper
 - 1/2 cup grated parmigiano-reggiano cheese
 - 1 tbls chopped toasted pine nuts ( I substituted sunflowers seeds)
 - fresh ground pepper
 - 1 cup grape or cherry tomatoes, cut in half.

I made the pesto sauce ahead of time before I went to work, that way when I got home all I would have to do is cook the pasta and make the bread.

So to make the pesto you will need a food processor, which I didnt have but a blender worked well. Combine the garlic and sour cream in the food processor and pulse until the garlic is finely chopped. Then add the basil, parsley and crushed red pepper, along with the 1/4 cup cheese and the pine nuts. I for the life of me could not find pine nuts. I read online though that sunflowers seeds would work as a substitute so that is what I used.

Puree until the sauce is smooth and season with pepper and salt to taste.

In a large bowl toss the pasta and tomatoes with the pesto and serve.

Like I said I also made the crunchy tomato bread from this book as well, this too serves 4 and is 168 calories. With 2 slices being a serving. For this you need:
 - 8 oz whole wheat baguette
 - 1 garlic clove
 - 1/2tsp dried oregano
 - 1 cup canned peeled plum tomatoes, roughly chopped
 - 1/4 cup grated parmigiano- reggiano
 - fresh ground black pepper

Cut the bread in half lengthwise and place in a toaster oven to toast. Rub the toasted halves with the garlic and divide the tomatoes in half and spread out on the bread. Sprinkle with oregano, and cheese. Top with a few drops of olive oil and season with pepper. Transfer the bread back to the toaster again and toast until cheese melts and tomatoes are warm. Slice into 8 pieces and serve!

While a tad time consuming, this was pretty easy to make! Tomorrow, or this weekend, Ill put up a dip, or side dish Im making for cinco de mayo! 

Veggie Fried Rice

From now on, almost all the recipes I post I will also be providing the calorie amount. I have started counting my calories to help with my weight loss and so far so good! I made this dish yesterday for lunch and it turned out delicious! It was pretty quick too.

This makes 4 servings at 229 calories per serving. You will need the following ingredients :
        -1/2 cup egg substitute - this is optional
        - 1 cup bean sprouts
        - 1 cup shredded carrots
        - 8 ounces sliced fresh mushrooms
        - 1 clove garlic minced
        - 1 tsp minced fresh ginger
        - 1tbl vegetable oil - I used olive oil
        - 2 cups cooked white or brown rice chilled - I used brown rice
        - 2-3 tbl soy sauce - I used a low sodium soy sauce
        - 1 cup frozen peas thawed
         - 1/4 cup sliced green onion - I forgot to add this! oops

Coat a large nonstick skillet or wok with no-stick spray. Scramble the egg substitute over medium heat until fully cooked and set aside on a plate. Coat the skillet again with nonstick and add the bean sprouts, carrot, mushrooms, garlic, and ginger. Cook and stir for 3-4 minutes.

 Remove and set aside (cover to keep warm) Heat up the oil until hot and add the rice and soy sauce.
Cook and stir for 2-3 minutes.

Add peas, onion, and the bean sprout mix, and the egg if using. Stir gently to combine. Cooke until heated through.

This dish turned out great I thought. However both my mom and I were still hungry when done lol. So maybe have something small with it. For those eating meat it would be easy to add some from to this dish.