Linguine and Clams........

So I made this for dinner last night... It was hands down one of the top five yummiest dishes I have ever made.  It's really easy and surprisingly very cheap to make.  Also,  as usual it is healthy and low in calories (one serving consists of 8 clams and 1 cup of cooked pasta with broth, and has only 318 calories!)

Linguine and Clams:

Ingredients

1 1/2 pounds clams in shells
1 cup salt ( for soaking)
1/4 cup chopped shallots
1 tablespoon olive oil
1 3/4 cups reduced sodium vegetable broth or one 14.5 ounce can reduced sodium chicken broth
1/4 cup dry white wine
2 tablespoons lemon juice
1/4 teaspoon crushed red pepper
4 cups hot cooked multigrain or whole wheat linguine (about 10 ounces when uncooked)
fresh italian flatleaf parsley
finely shredded Parmesan cheese

Directions

Scrub clams under cold running water.  To soak clams, in an 8 quart dutch oven or heavy pot combine 4 quarts cold water and 1/3 cup salt; add clams.  Soak for 15 minutes; drain and rinse.  Discard water.  Repeat soaking , draining and rinsing twice.

In a very large skillet cook shallots in hot oil over medium heat about 2 minutes or until lightly browned.  Add broth, wine, lemon juice and crushed red pepper.  Bring to boiling.  Add clams; reduce heat to medium-low.  Cook, covered for 8 to 10 minutes.  Discard any unopened clams.

Toss together clams and spaghetti.  Top with parsley and sprinkle with Parmesean cheese. 

Makes 4 Servings

Italian Penne with Fresh Mozzerella....

Made this for dinner tonight.... super easy, fresh ingredients, and so good!  Takes about 30 minutes to make and has only 256 calories per serving!  You could even indulge a bit and have a slice of fresh french bread with it.  (FYI french bread that you buy in the bakery section of your grocery store contains 150 calories per slice!  And that's with nothing on it... )


Italian Penne

Ingredients

3 ounces dried whole grain penne pasta ( about 1 cup)
nonstick cooking spray
1/3 cup chopped onion
2 cloves of garlic minced
1 14.5 ounce can of no salt added diced tomatoes
1 14 ounce can of quartered artichokes, drained and halved
1 cup chopped cooked chicken breast
1/4 cup kalamata olives sliced
1/8 teaspoon salt
1/8 teaspoon black pepper
2 ounces of fresh mozzarella cheese, coarsely chopped
2 tablespoons fresh basil leaves

Directions

Cook pasta according to package.  Drain and set aside

Lightly coat a large saucepan with cooking spray; heat over medium heat.  Add onion; cook about 3 minutes or just until tender.  Add garlic; cook for 1 minute more.  Stir in tomatoes, artichokes, chicken and olives.  Cook and stir about 5 minutes or until heated through.  Stir in cooked penne, tossing gently to heat through.  Sprinkle with salt and pepper.  Top with fresh mozzarella and basil.

Makes 4 servings
Serving size 1 1/2 cups

Sarah's Lean Mean Egg Sandwich.....

The key for me is to find easy, quick, filling and yummy choices to get me through my day.  Between the byrdies and the household I have very little time to food prep and cook for myself.  This is my new favorite thing to eat.  It's super quick and filling and it only has 225 calories! The best part is it takes only 5 min. to put together.

Sarah's Lean Mean Egg Sandwich

Ingredients

1 whole wheat sandwich thin ( I use orowheat multigrain with flax seed)
1/2 cup liquid egg substitute ( like eggbeaters)
1 tablespoon of feta cheese crumbles
2 tablespoons of brushetta ( I love trader joes brand)
1 cup of baby spinach leaves

Directions

Pour liquad egg substatute into a microwave safe mug.  Microwave on high for 1 1/2 minutes.  This will cook the egg and make it into a convienant patty like shape.

Toast the sandwich thins in toaster.  Spread one tablespoon of brushetta on each sandwich thin slices.  arrange spinach leaves on one of the sandwich thins.  Carefully scoop egg out of mug and set on top of spinach.  Sprinkle Feta crumbles on top of egg and top with remaining sandwich thin. 

I eat this with a peace of fruit for a filling and healthy lunch ( would be great for breakfast too!)

What I'm Crushing On......

Chevron Stripes - I love them on everything from walls to clothing

Storage Container House - this has to be the coolest idea I have ever seen!

Mini Party Hats for Toys- I may have to steal this idea for the baby birds 2nd birthday!

Vintage High Waisted 70's Jeans - found these on etsy... I just may have to buy them.

Butcher Block Counter-top - someday.... I will update and renovate my sad kitchen.  I had been sold on granite counter-tops, but now I am in love with the idea of a butcher block counter-top. 

Five Things I Can't Live Without - My Grocery Staples

Greek Yogurt - I usually buy plain and add my own mixes

Sandwich Thins - for a bread lover like me... these are a lifesaver.  Each thin (top and bottom piece) equal a total of only 100 calories.  I make sandwiches on them, use them as toast and I have even made breadcrumbs out of them.

Coffee - anyone who knows me knows that I have an obsession with coffee.  Perhaps more than I should.  I drink anywhere from 3 to 5 cups a day.

Spinach - by far my favorite green veggie, I use it for my salads, as a replacement for lettuce on my sandwiches and I cook with it a lot. 

Berries - while I love most fruit, berries are by far my favorite.  I almost always have a berry fruit salad mix in my fridge.

Trail Mix - okay I lied... there are six things I have to have.  I love trail mix... almost any kind will do although I am partial to mixes with nuts, raisins, dried fruit and yogurt chips. 

What about you?  Anything you have to have in your pantry?

Sarah's Dutch Oven Pot Roast.....

So I made pot roast for dinner tonight.  This is by far my favorite way to make it.  The flavor of the pot roast cooking for hours in the dutch oven  are unmatched.  I keep the seasoning simple... and cook the veggies along with the roast in it's own drippings.  This recipe also makes for the best gravy because it yields a nice helping of drippings with an excellent flavor. 

Sarah's Dutch Oven Pot Roast

Ingredients:

3 to 3 1/2 pound chuck shoulder pot roast
1 tablespoon extra virgin olive oil
1 cup beef broth 
3 carrots peeled and sliced
3 russet potatoes cleaned and cubed
3 celery stalks sliced
2 teaspoon Mrs. Dash (original)
2 cloves of garlic minced
1 teaspoon dried basil

For gravy:

2 tablespoons cornstarch dissolved in 2 tablespoons of water
1/2 teaspoon dried basil

Directions

Combine  Mrs. Dash, minced garlic and 1 teaspoon of basil.  Press into beef pot roast.  Heat olive oil in dutch over over medium heat.  Add the pot roast and brown on both sides. 

Add 1 cup of beef broth and bring to a boil.  Reduce heat and cover tightly.  Let simmer for 2  to 2 1/2 hours.  Add vegetables and cover.  Continue to cook for 3 to 4 hours or until veggies and roast are fork tender. 

Remove pot roast and veggies and keep warm.  Skim fat from cooking liquid.  Stir in cornstarch mixture and 1/2 teaspoon basil.  Cook and stir for 1 minute or until thick and bubbly.  Carve pot roast and serve with veggies and gravy. 

Pumpkin Cake with Cream Cheese Frosting....

So when coming up with this paticular recipe.... I kinda married a few of my favorite pumpkin baked goods.  After a few attempts I was able to come up with, what I think, is the perfect combination between the frosting and cake.   The pumpkin cake is extremely light, while the frosting is rich and creamy resulting in a perfect balance. 

Pumpkin Cake with Cream cheese Frosting

Ingredients

4 eggs
1 15 ounce can of pumpkin
1 1/3 cups of splenda sweetner
1 cup vegetable oil
2 cups of all purpose flour
2 teaspoons of baking powder
1 teaspoon baking soda
2 teaspoons of cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
3 ounces of reduced fat cream cheese softened
1/4 cup butter
3/4 teaspoon vanilla extract
2 cups of confectioners sugar (powdered sugar)

Instructions

Heat the oven to 350 degrees

beat together the eggs, pumpkin, sugar and oil until well blended.  Add the flour, baking powder, baking soda, salt, cinnamon and the nutmeg.  Mix until smooth. 

Spread the batter into an ungreased  9x13 inch pan.  Bake for 35 minutes or until a toothpick inserted into the center comes out clean.  Allow to cool.

For the frosting, beat together the cream cheese, butter and vanilla extract until light and fluffy.  Add the confectioners sugar and beat until smooth.  Spread the frosting over the cake.  Cut into 24 squares.