It's Not Easy Being Green - The Greenest Pasta You'll Ever Eat

Warning! This may not be the prettiest meal I've ever created! But it's healthy and delicious so go with the flow of the green and enjoy this veggie overloaded pasta dish. I love pasta! Normally I eat whole wheat, but occasionally, I'll buy something different - like spinach spaghetti.  Today's dish is chock full of healthy veggies, lean protein and flavor - that makes up for it not being pretty right?

The Deets
(for 4)
2 Chicken Breasts
One Package Spinach Pasta (Whole Foods 365 brand)
1 Cup Chopped Kale
1 Cup Grape or Cherry Tomatoes cut in half
1 Cup Mushrooms, roughly chopped
1/2 Shallot
4 Cloves Garlic
2 TBS Olive Oil
1/8 Cup White Cooking Wine
1/8 Cup Chicken Broth
Fresh Parmesan to Top

The How To
Cut Chicken Breasts in Half
Add 1 TBS Olive Oil to Skillet and Heat over Medium High
Add Garlic and Chicken
Cook until Brown

Remove Chicken from Skillet

Add Shallots and Mushrooms to Skillet
Once Mushrooms and Shallots are well sauteed Remove Garlic

Add Chicken Broth, Cooking Wine, Shallots and Mushrooms

Add Remaining Vegetables and cook until wilted
Cook Pasta According to package directions

Add Cooked Pasta to Vegetables and mix well

Top with Fresh Parmesan
Add Chicken

Plate, Pray & Enjoy!

Meatless Monday: Vegetable Fried Rice

Monday, Monday you're here again. Time to start the week off right with a meatless monday meal. Today's meatless meal is vegetable fried rice. This is a great way to start the week, because you can do all the prep the night before & once you get home from work all you have to do is throw it together. Even those of us who love to cook have days (usually Mondays) where we just don't want to cook.  That's why I've made a habit of prepping my Monday meals while making Sunday dinner. Last night while making a delicious Sunday dinner, I prepped my veggies & rice.  Because I took the time to prep last night while I had time, tonight's dinner only took about 15 minutes (including phone time).  
Here's How I like my Vegetable Stir Fry - Lots & Lots of Veggies - whatever veggies I've got on hand (which is usually a lot) & as close to a 50/50 ratio of veggies to rice as I can get.
The Deets
1/2 Cup Mushrooms chopped
2 Cups finely chopped Carrots
1 Yellow Squash 
1 Large Broccoli Floret 
1/2 Bell Pepper 
5 Sweet Peppers (red, yellow, orange) 
1 Jalapeno
1 1/2 Cup Brown Rice cooked according to directions
3 Eggs
Sesame Seeds
1 tsp Sesame Oil
1 TBS Olive Oil 
2 TBS Soy Sauce
1 TBS Tempura Sauce

The How To
Chop all vegetables to desired size (for stir fry I like mine chopped very fine)
Add oil to pan and heat to medium high
Begin with mushrooms and squash, once seared nicely add peppers, next add remaining vegetables, add 1 TBS Soy sauce and cook on medium high for 5 minutes.

  (this version from a few weeks ago has Purple Cabbage)

In separate pan scramble eggs

Add cooked rice and eggs to vegetables, add soy sauce and tempura sauce. Mix well and continue over medium high for another 5 minutes.  Add Sesame seeds.

Plate, Pray & Enjoy!