Lemony Fusilli with Chicken, Zucchini and Pine Nuts

I love the fresh flavors of summer and am always on the look out for a quick meal that doesn't require using my oven in 100 + degree weather. I spotted this recipe in a Fitness magazine I subscribe to and the picture looked delicious. Another bonus it can be completed in about 20 minutes. It didn't disappoint at all. The moist, sauteed chicken, tender pasta, and crunchy pine nuts tasted fabulous together . The zucchini, fresh basil, and lemon zest gave it a great fresh taste and the hint of red pepper flakes and Parmesan cheese brought it all together perfectly. I forgot to time it but it did seem to come together fairly quickly. I LOVED it, my husband rated it pretty good and 2 out of my four kids ate it.This will for sure be a new dish added to my summer meal rotation.

Lemony Fusilli with Chicken, Zucchini, and Pine Nuts

adapted from Fitness Magazine

4 servings

Ingredients:

3 teaspoons salt

8 ounces whole wheat fusilli ( I used Smart Taste Ronzini which looks and tastes like white pasta but has lots of fiber and vitamins)

2 tablespoons olive oil

2 slender zucchini, halved lengthwise, sliced into 1/4-inch thick pieces

5 scallions, chopped

1/4 cup pine nuts

1 lemon zested and 1/2 of it juiced

Small pinch red pepper flakes (I used about 1/4 tsp.)

12 ounces boneless, skinless chicken breasts, cut into bite-size pieces

5 large basil leaves, sliced

1/4 cup grated Parmesan (optional)

Directions

1. Bring a large pot of water with 2 teaspoons of the salt to a boil; add the fusilli. Cook until al dente

.2. Warm 1 tablespoon of the olive oil in a large skillet over high heat. Add the zucchini, scallions, pine nuts, lemon zest, red pepper flakes, and 1/2 teaspoon of the salt; cook, tossing frequently, until zucchini is well browned and tender, about 5 minutes.

3. Use a slotted spoon to transfer zucchini to a serving bowl. Squeeze half the lemon over the zucchini.

4. Turn heat to medium-high and swirl in remaining olive oil. Add the chicken and remaining salt; cook, stirring, until golden, about 7 minutes.

5. Drain fusilli, reserving 1/4 cup of the cooking water. Add fusilli, zucchini, and reserved cooking water to skillet. Cook 1 to 2 minutes. Transfer to a bowl and top with the basil and, if using, Parmesan.

Nutrition facts per serving: 426 calories, 32g protein, 49g carbohydrate, 14g fat (2.2g saturated), 6g fiber

Posted by: Sallie

Honey Wheat Rolls

In an effort to help you keep your New Year's resolution to eat healthy ( You did make one didn't you?) I'm offering you another healthy, but delicious recipe. Have you ever had wheat rolls that are bland, hard as a rock and tasteless? Me too! Don't worry. These are the complete opposite. The recipes uses half regular flour and half of your choice of whole wheat flour or white wheat flour (which is what I used.) If you haven't tried white wheat flour, it's worth it. I use it in rolls, cookies, etc. and the kids don't even notice. These rolls are soft and moist with a little sweetness from the honey. The perfect healthy accompaniment to soups, salads, and all those healthy meals you'll be eating!

Honey Wheat Rolls

King Arthur Flour

Ingredients

1 packet "highly active" active dry yeast, or 2 1/4 teaspoons active dry yeast, or 2 1/4 teaspoons instant yeast
1 cup lukewarm water
1/4 cup orange juice
1/4 cup (1/2 stick) unsalted butter, cut into 6 pieces
3 tablespoons honey
1 cup Unbleached All-purpose Flour
2 cups Whole Wheat Flour or White Whole Wheat Flour
1 1/4 teaspoons salt
2/3 cup instant mashed potato flakes
1/4 cup nonfat dry milk

Directions
1) If you're using active dry or "highly active" yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.
2) Combine the dissolved yeast with the remainder of the water and the rest of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. If you're kneading in a stand mixer, it should take about 5 to 7 minutes at second speed. In a bread machine (or by hand), it should form a smooth ball.
3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, till it's quite puffy but not necessarily doubled in bulk, about 90 minutes to 2 hours. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.
4) While the dough is rising, lightly grease a 9" x 13" pan, or two 9" round cake pans.
5) Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces.
6) Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom (think of a balloon with its opening knotted), then rolling it under the palm of your hand into a smooth ball.
7) Place the rolls in the 9" x 13" pan, or put eight rolls in each of the round cake pans, spacing them evenly; they won't touch one another.
8) Cover the pans with lightly greased plastic wrap, and allow the rolls to rise for 1 1/2 to 2 hours. They'll become very puffy, and will reach out and touch one another. While the rolls are rising, preheat the oven to 350°F.
9) Bake the rolls for 15 minutes, and tent them loosely with aluminum foil. Continue to bake until they're mahogany-brown on top, but lighter colored on the sides, an additional 10 to 13 minutes.
10) Remove the rolls from the oven, and after 2 or 3 minutes, carefully transfer them to a rack. They'll be hot and delicate, so be careful. Serve warm, or at room temperature.

Posted by: Sallie

Chicken- Cashew Stir Fry

Since finishing my P90X diet and workout program, I've been on the lookout for healthy and delicious recipes that will help me stay feeling fit. This recipe was perfect. Not too heavy, but big on flavor, it's now going to be a regular in my menu rotation. Moist, flavorful chicken, crunchy peas and peppers and one of my favorites--cashews. We love spicy foods around here but if you don't you can tone down or omit the red pepper for a milder dish.

Chicken-Cashew Stir Fry

Cooking Light Magazine

Ingredients
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons oyster sauce (such as Kame)
1 1/2 tablespoons cornstarch
1 1/2 tablespoons honey
1 tablespoon low-sodium soy sauce
2 teaspoons rice or white wine vinegar
1/2 teaspoon salt
2 tablespoons oil, divided
1 cup chopped green onions, divided
1 small onion, cut into 8 wedges
1 cup (3 x 1/4-inch) julienne-cut red bell pepper
1/2 cup diagonally sliced carrot
1 cup sliced mushrooms
1 cup snow peas
1 pound skinned, boned chicken thighs, cut into bite-size pieces
1/4 cup canned pineapple chunks in juice, drained
1/3 cup cashews
1/2 to 1 teaspoon crushed red pepper
6 cups hot cooked long-grain rice

Preparation
Combine first 7 ingredients in a small bowl; set aside.
Heat 1 tablespoon oil in a stir-fry pan or wok over medium-high heat. Add 1/2 cup green onions and onion wedges; stir-fry 1 minute. Add bell pepper and carrot; stir-fry 2 minutes. Add mushrooms and peas; stir-fry 2 minutes. Remove vegetable mixture from pan. Keep warm.
Heat 1 tablespoon oil in pan over medium-high heat. Add chicken; stir-fry 5 minutes. Add broth mixture, vegetable mixture, pineapple, cashews, and crushed red pepper; bring to a boil, and cook 1 minute or until thick. Stir in 1/2 cup green onions. Serve with rice. Serves 6.

Posted by: Sallie