Category Archives: Sidekicks

Lemon Ricotta Pasta with Red peppers & Spinach

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I am SO over red sauce. Any idiot can buy a can of marinara (Although I don’t know why you would when we have a recipe from scratch that is healthier & tastier) and throw it on some noodles and say they made “Italian” food for the night. How about the fact that most pasta dishes aren’t even the entrée in Italy and its a small portion in the primi platti course prior to your protein and vegetables which is your actual entrée. Now, as much as I wish that we could all dine on 4 course (Read: 4 hour) dinners I know that is not always possible. So here is an easy, light and yummy pasta dish that served with some grilled chicken (because god forbid I have a vegetarian meal for once) that could count as a whole meal (starch, veggies, protein). So bust out the leftover ingredients from the pancakes and kale dish and get to cooking! (See how we always save you money by reusing stuff, you love us).

  • 12 oz. fettuccine
  • 2/3 cup skim ricotta cheese
  • 1 teaspoon grated lemon rind (also known as zest)
  • 4 garlic cloves, minced
  • 2 tbsp. fresh lemon juice
  • 3 cups fresh baby spinach
  • 1 1/2 cups diced red bell pepper
  • salt and crushed black pepper
  • 1 tbsp. olive oil
  • 1/8 tsp. crushed red pepper (increase to your taste level)

Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water. While pasta is cooking, in a separate bowl, thoroughly combine ricotta, lemon juice and rind, 1/4 teaspoon salt, black pepper and crushed red pepper.  (I listed 1/8 tsp. of crushed red pepper, but don’t be shy, this dish is even better with a bit of a kick from the red pepper, so adjust according to your taste level). Heat oil in a large skillet over medium-high heat. Add bell pepper and garlic, sauté for 3 minutes. Add pasta, spinach, ricotta mixture and pasta water to skillet; cook about 1 minute or until spinach wilts.

Happy Eating, XO.

Pizza Roll-Ups

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Even if you are not a football fan (gasp! are there such people still in the world?) I am sure you are doing something for the big game. (Super bowl is THIS Sunday kids, get with the program). I am also sure of the fact that we could all lay off the nachos, wings, pizzas, etc. that come along with watching the game. (Plus after 17 weeks of it, I think I have had my fill of hot sauce induced Sunday eats). However, since snacking is a must, but calorie overload doesn’t have to be. Here is an easy, quick, and healthy recipe for the game day munchies.

  • 1 can of the refrigerated reduced fat crescent rolls
  • 40 slices turkey pepperoni
  • 4 pieces of Weight Watchers mozzarella string cheese, cut in half
  • garlic powder (I added a dash of dried oregano because I like the freshness the little green specks add).
  • low fat marinara or pizza sauce

Preheat oven to 375. Unroll crescent rolls and separate into 8 triangles. Place 5 slices of turkey pepperoni on each crescent roll. Top pepperoni with string cheese half and roll up. Sprinkle crescent rolls with garlic powder & a pinch of the dried oregano. Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown. Serve with a side of warm sauce.

Happy Eating, XO.

Honey Roasted Brussels Sprouts

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Before you roll your eyes and gag on the words “brussels sprouts” you need to keep reading. These little balls of bitterness are actually really sweet and tasty when roasted with some honey. Trust me, I’ve converted two non-brussels sprout eaters into sprout lovers with this combo. It’s easy to whip up for a last minute dinner date or just a night when you really don’t want any effort involved. The total prep and cook time is 15 minutes. It doesn’t get much quicker than that people.

  • Half a stalk of brussels sprouts (about 3 cups)
  • 1 tablespoon of olive oil (enough to coat the sprouts)
  • 2-3 tablespoons of honey (again, enough for a nice coating)
  • A dash of salt and cinnamon

Preheat the oven to 450 degrees. Cut the bottoms off of the sprouts and slice them in half. Toss them together with the olive oil, honey, and cinnamon until fully coated. Lay them flat side down on a baking pan and sprinkle with salt. Bake them for about 10 minutes or until browned.

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Happy Eating, XO.

It’s Greek to me

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So two summers ago, Jess & I went to Splish Splash (this water park in Long Island) with our significant others. Since we were going to be there all day and since amusement park food is always over priced and over fatty (I mean we were going to be in our bathing suits all days guys, no funnel cakes for us!) We decided to pack healthy and affordable lunches for the boys and us to eat mid-day. We did some sandwiches and salads and this salad was by far the biggest hit. Not only was it filling, but it was so easy to pack in little Tupperware containers with spoons.
  • 1/2 a bottle of Trader Joe’s Hummus Salad dressing (I bet the greek goddess one would work too, I don’t see why not)
  • 1 medium red onion diced small
  • 1 bag of orzo (15 oz.)
  • 1 cucumber diced small
  • 1 tomato diced (I just halved cherry tomatoes, about a cup)
  • 1/4 cup of olive tapenade (or just chopped black olives)
  • 2 tbsp. finely chopped fresh parsley
  • 1 tbsp. lemon juice
  • 1/2 cup of feta cheese
  • pinch of black pepper & salt to taste (I added a pinch of chili flakes too because I like spicy everything).
Boil the orzo per the packet instructions and drain well. Mix in the remaining ingredients and chill for 15-20 minutes before serving.
Happy Eating, XO.

Avocado “Cream” Sauce

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So this is more than just your average dipping sauce. Yes, I suggest that you accompany it with the empanadas, but how yum would these be with the crab cakes too? Anyway, you be the judge of how you want to use this lil nugget of culinary creativity and comment below! Oh and word is, you can sprinkle with a bit of chopped cilantro to look really authentic and fancy. What’s the saying : fake it till you make it?! haha enjoy.

  • 1 large ripe avocado
  • 1/2 cup reduced-fat Greek yogurt (less fat than sour cream and full of the flavor, genius I know!).
  • 1 jalapeno (finely chopped, remove seeds to lower the heat level).
  • Juice of 1 lime (try fresh, I abhor the bottled stuff. oh and don’t even think lemon will do what the lime does).
  • Kosher salt and freshly ground black pepper

Slice the avocado in half and remove the pit. Scoop the flesh into a blender or food processor and add the yogurt, the jalapeno, lime juice and a big pinch of salt and pepper. (If you don’t have a jalapeno or the store is out of it just do a quick squirt of sriracha or your favorite hot sauce to replace the heat you would’ve gotten with the jalapeno). Blend until smooth. One good thing to note is this sauce stays well because the lime keeps the avocado color from turning. Although I doubt you will have leftovers because I may or may not have cut my tongue licking the inside of the blender that’s how freaking good this sauce is!

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Happy Eating, XO.