Tortellini Primavera

Tortellini Primavera
serves 2
recipe found in Cooking for 2

1 cup frozen cheese tortellini

2 tablespoons olive oil, divided

3 tablespoons prepared pesto, divided

1/4 pound boneless skinless chicken breast, cut into 1-inch cubes

1 cup cut fresh asparagus (1-inch pieces)

1/4 cup each chopped sweet yellow pepper, green pepper and sweet onion

1/4 cup sliced fresh carrot

1/4 cup fresh or frozen snow peas

1/4 cup fresh broccoli florets

1/4 teaspoon garlic powder

1/8 teaspoon salt

1/8 teaspoon pepper

2 plum tomatoes, cut into wedges

3 tablespoons grated Parmesan cheese, divided

1 tablespoon water

Cook tortellini according to package directions. Meanwhile, in a small bowl, combine 4-1/2 teaspoons oil and 4-1/2 teaspoons pesto. Add chicken and toss to coat. Let stand at room temperature while cooking the vegetables.

In a large skillet, saute the asparagus, peppers, onion, carrot, peas, broccoli, garlic powder, salt and pepper in remaining oil until crisp-tender. Drain tortellini and return to the saucepan; add vegetable mixture.

In the same skillet, cook and stir the chicken for 4-5 minutes or until juices run clear. Stir in the tomatoes, 2 tablespoons Parmesan cheese, water and remaining pesto; simmer for 2 minutes. Add tortellini mixture; toss. Sprinkle with remaining Parmesan cheese. Yield: 2 servings.

My take: Super easy to make and pretty healthy with all those veggies. Will be making again.

Karl's reaction: "I like this. I knew I needed to eat more veggies so this is good!"

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Asian Turkey Lettuce Cups

Asian Turkey Lettuce Cups
serves 1 (so I made enough for four servings)
recipe found in Women's Health, June 2012

Healthy Asian Meal

4 oz ground lean turkey
1/2 cup white mushrooms chopped
1 tsp minced garlic
1/4 cup shelled and cooked edamame
2 Boston lettuce leaves
2 Tbsp sliced scallion

In a nonstick skillet coated with cooking spray, saute first three ingredients for 5 minutes. Add edamame, scoop mix onto lettuce, top with scallion, and wrap up. Drizzle with save and serve with slaw on the side.

Sauce
1/2 Tbsp hoisin sauce
1 tsp low-sodium soy sauce
1/2 tsp rice vinegar

Asian Slaw
1/2 cup shredded red cabbage and green cabbage
1/4 cup sliced jicama
1/4 cup grated carrot
1 tsp olive oil
1/2 tsp rice vinegar

Total: 329 calories

My take: This meal was really easy to make and tastes really good!

Karl's reaction: "I'm very surprised at how good these tastes! Yum, babe."

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