So this week I made a small Thanksgiving meal portioned out, and a really great vegetarian dish. Along with some other great healthy quick meals. So try them out and let me know what you think.
Italian Tortellini Soup
1 Bag of frozen cheese tortellini
1 Zucchini diced 1 squash diced
1 can low salt diced tomatoes
1 small bunch of asparagus diced
1 cup of green beans
1 TBSP minced garlic
1 TBSP olive oil
1 Large container of vegetable stock (low sodium)
2 Cups water
1 TBSP Italian seasoning (Ms. Dash)
In a large soup pot heat up your oil and garlic, add all of your vegetables, and saute for about a minute or so. Then add your stock and water and bring the entire pot to a boil for about 5-10 minutes or until the vegetables are tender. Once they are, reduce the heat to low and add you tortellini. Cook for another 8 minutes and serve. This is the fastest soup you can make.
Tips: This soup is a complete meal, you are getting protein from the pasta, and lots of vegetables. So this soup is really filling. Sprinkle with fresh Parmesan cheese and serve. The kids like it as well.
Sausage and Pepper Stewp with Brown Rice
1 package of chicken sausage (Italian Season) diced (Al Fresco brand or Nature's Promise)
1 red pepper chopped
1 yellow pepper chopped
1 orange pepper chopped
1 small shallot chopped
1 can of low salt stewed tomatoes
1 can low salt tomato sauce
dash of basil
dash of pepper
1 package of brown rice
1 TBSP minced garlic
1 TBSP Olive Oil
In a saute pan, heat up your garlic and oil. Add to that your diced peppers and shallots, saute with the oil and garlic. Add your stewed tomatoes and tomato sauce. Let the entire thing cook till the peppers are soft. Add your diced sausage (it should already be cooked). Let the an simmer for about 10 minutes on medium low heat. Cook up your rice and add it to the mix of sausage and pepper. Serve and enjoy.
Tips: When using this type of sausage it is gluten free and hormone free. It usually is already cooked. If not let it cook with the mixture just add another 10 minutes on the simmer. This is a complete one pot meal as well. When you can serve this for large parties, or bring to pot luck dinners. I like to serve this with a sprinkle of Parmesan cheese as well.
Thanksgiving Portion Size
1 Package of Turkey Cutlets
1 Box of whole wheat Stuffing
1 small jar or low fat or fat free Turkey Gravy
1 can whole cranberry sauce
Preheat the oven to 375 degrees. In a ziploc bag place your cutlets and pour half the jar of gravy on top to marinate them. While the oven is heating cook up your stuffing. Place your cutlets on a baking dish in the oven for 25 minutes (they cook fast). Take your stuffing and place a little on each dish or your serving dish and put your cutlets on top of the stuffing. Take your cranberries and mash then till soft. Heat up the rest of your jarred gravy, pour it over the cutlets and place the cranberry sauce on top of the gravy. This is so moist and yummy.
Tips: I made this dish portioned out so if you do this on a place each person gets about 2-3 TBSP of stuffing, the cutlet goes on top, then finish with gravy and cranberries. Quick and simple.
Cavetelli with Sauteed Spinach, White Beans and Cherry Tomato
1 Bag(1 lb) of Cavetelli Pasta
2 bags (16 oz of chopped frozen spinach)or 4 Large bags of Fresh
1 can white beans drained and rinsed
1 TBSP olive oil 2 TBSP minced garlic
1 cup chopped cherry tomato
In a saute pan, heat up garlic, oil and spinach. Boil your water for pasta. Saute the spinach till defrosted or wilted. Add you beans and tomatoes and stir together. Once the pasta is complete place it into a serving bowl and pour the spinach in. Toss together and serve.
Tips: This is a great vegetarian dish. You can use whole wheat cavetelli if you want as well. I loved this dish as a kid and it is loaded with iron, and fiber. This can be a great side dish as well with chicken or fish. Tastes great with fresh Parmesan cheese.
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