Nana's Chicken Pastina Soup

Courtesy of Cooking Light

OK, this is not "my Nana's" soup - this is just the name out of Cooking Light and I felt guilty changing it. Don't get me wrong though - my family makes some amazing food, including great soups! However, I had been wanting to try something new and had the motivation to try a new soup tonight. I gotta say - I was impressed with this soup. It is super easy to make, and the flavor is really delicious. My goal is to have it for lunch a day or so and then freeze the rest. Check it out! Oh, and there are a few pictures just because I couldn't resist the cute pasta:

and fresh pesto that was SO yummy:

Ingredients

• 1/2 cup water
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 2 1/4 cups pre-chopped celery, onion, and carrot mix
• 1/2 teaspoon black pepper
• 1/8 teaspoon salt
• 1 pound cooked chicken breast (cut into 1-inch cubes or shredded)
• 1/4 cup (1 1/2 ounces) uncooked pastina (I used Stellina)
• 3 tablespoons commercial pesto (Whole Foods has delicious fresh pesto)
• 2 tablespoons fresh lemon juice
• 1/4 cup (1 ounce) fresh Parmesan cheese

Preparation

Note: I boiled the chicken. Bring water and broth to a boil in a large saucepan/Dutch oven. Stir in celery mix, pepper, salt, and chicken; bring to a boil. Add pasta; cook 4 minutes. Be sure to stir immediately so the pasta does not stick to the bottom. Stir in pesto and juice, and simmer 1 minute. Sprinkle with cheese. I preserved the cheese for each serving, personally.

Zesty Grilled Tilapia

Courtesy of Paula Deen

I saw this while watching the Food Network and Paula Deen always makes me hungry. I try to avoid the "stick of butter" recipes, but this one actually seemed remotely healthy...I figured I had to take advantage. I must say, I was somewhat disappointed in the flavor. Don't get me wrong, we took care of eating all of the fish that was made :) but, I do feel like it could have had some adjustments. I would've added more flavor through additional hot sauce (I used about 1 tb and it was still somewhat washed out) or more seasonings, or even less oil (I didn't even use the additional for brushing). The oranges were also not looking as good as usual, so I feel that the juice and zest wasn't as sweet and juicy as it could have been. Long story short, this is a healthy dish that you should give a try, but I would get a little creative as well - and make sure you get good oranges!

Ingredients

• 6 (6-ounce) tilapia fillets (I got away with 4)
• 6 tablespoons olive oil, plus additional for brushing
• 1 tablespoon grated orange zest
• 6 tablespoons freshly squeezed orange juice
• 1 tablespoon grated fresh ginger
• 1 teaspoon hot sauce, to taste
• 1 teaspoon salt
• Freshly ground black pepper

Directions

Place the fish in a large nonmetal dish. Whisk together the 6 tablespoons oil, the orange zest, orange juice, ginger, hot sauce, salt, and pepper, to taste; pour over the fish. Cover and marinate in the refrigerator for 30 to 60 minutes. Meanwhile, prepare grill. Brush the fish with additional oil. Grill until fish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness.

Garlic Lime Pork Chops with Asian Green Beans

Adapted from Epicurious

I'm fortunate to have friends that like to cook as well :) My good friend Rebecca had me over for dinner a couple of weeks back and made this dish. It's the perfect combination of healthy and savory! I've been excited to try it myself, and tonight was the night. There's nothing like a relaxing Saturday at home, spent vegging out, and then cooking a yummy dinner to eat while cheering on the Capitals! I made a few changes in measurements, to use less oil, etc. so this recipe below is what I used for myself - you can find the original on the Epicurious website. I saved the leftover sauce and plan to try it on fish, it's delish! Enjoy!

Garlic Lime Pork Chops

• 1/4 cup fresh lime juice
• 1 garlic clove, minced
• 1/4 teaspoon crushed red-pepper flakes
• 1/4 cup olive oil
• 2 tablespoons chopped fresh cilantro
• 6 (1/2-inch-thick) boneless pork chops

Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro. Pat pork dry and season with salt and pepper. Lightly oil a skillet or grill pan (preferably with grill markings), then cook pork chops over medium heat, covered, turning over once, until just cooked through, 6 to 8 minutes total (depending on thickness of chops). Serve drizzled with vinaigrette, and with remainder on the side.

Asian Green Beans

• 1 pound green beans, trimmed
• 3 garlic cloves
• 1-2 tablespoons soy sauce
• 1 tablespoon grated peeled ginger
• 2 teaspoons rice vinegar (not seasoned)
• 1 tablespoon vegetable oil
• 1/2 teaspoon Asian sesame oil
• 1 1/2 teaspoon toasted sesame seeds

Cook beans in a 6-quart pot of boiling well-salted water, uncovered, until just tender, 6 to 7 minutes. Drain in a colander, then plunge into an ice bath to stop cooking. Drain beans and pat dry. While beans cook, mince and mash garlic to a paste with a pinch of salt, then stir together with soy sauce, ginger, vinegar, and oils in a large bowl. Add beans and toss. Serve sprinkled with sesame seeds.

Lemon Garlic Tilapia

Adapted from AllRecipes.com

Yes, it has been a while. I really have no good excuse other than I've been doing some quick vacations, working and going out to eat way too much after those long days :) When I have cooked, I've resorted to previous recipes on my blog (not a bad thing!). I finally decided I needed to get back into action! This recipe is actually super simple, healthy, and delicious - you should try it! Hopefully you'll be hearing more from me...well, after I get back from San Francisco this long weekend :)

Ingredients

• 2 tilapia fillets
• 1 fresh lemon, juiced
• 1/2 tablespoon butter, melted
• 1 clove garlic, finely chopped
• 1 teaspoon dried Italian Seasoning
• pepper to taste

Directions

1. Preheat oven to 400 degrees. Spray a baking dish with non-stick cooking spray.
2. Rinse tilapia fillets under cool water, and pat dry with paper towels.
3. Place fillets in baking dish. Pour lemon juice over fillets, then brush melted butter on top. Sprinkle with Italian seasoning and pepper.
4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 15 minutes.