Tortellini with Peas and Prosciutto

I LOVED this meal. It is so filling, and comforting, and delicious. It reminds me a lot of a carbonara sort of taste. Creamy deliciousness. All that for around 400 calories per serving with a veggie included. I would call this a success.
As always, the boy sort of had an issue with the peas. Gosh does that boy really not like peas...but he still ate it all and said that other than the peas he liked it. But the peas were so good! They add a different texture and a bright pop to the dish. Keep them in...even if you have a veggie-hating boy in your life. (plus, peas are heavy in fiber, vitamin c and iron; definitely worth keeping)
Tortellini with Peas and Prosciutto
adapted from food network magazine
serves 4

• 8 oz dry, spinach and cheese tortellini
• 1 teaspoon extra-virgin olive oil
• 4 ounces prosciutto or pancetta, finely chopped(chops easier when really cold)
  
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1/4 cup light cream
• 1/2 bag (~1 1/2 cups) frozen peas, thawed
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped basil
  
• 1/2 cup grated parmesan cheese

Directions

Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs.

Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 3/4 cup of the pasta cooking water and simmer until reduced by about half, about 3 minutes. Add the peas. Add the cream and simmer until slightly thickened, 2 to 3 minutes.

Drain the tortellini and add to the skillet, tossing to coat with the sauce. Stir in the parsley and basil. Sprinkle with the parmesan cheese.

Skillet Rosemary Chicken

This. Was. Amazing. The chicken was so moist and juicy. And flavorful! The lemon rosemary flavor was perfect. And along with the crispy, flavorful skin, YUM.

And the potatoes were great too! They absorbed a lot of the flavor, were soft but not mushy, and some had a nice crisp side without being burned. The only change I would make next time is to specifically salt the potatoes after boiling but before putting with the chicken because they needed more salt than the rest of the dish (not a big deal, I just salted the potatoes on my plate).

Oh, and if any of you are counting along at home, including the potatoes and crispy chicken skin, this meal is only around 415 calories. We added asparagus to that, and we were set.

"Skillet" Rosemary Chicken

adapted from Food Network Magazine
Serves 4

Ingredients

• 3/4 pound small red-skinned potatoes, halved, or quartered if large (for me this was only 4 potatoes)
  
• Kosher salt
• 2 sprigs fresh rosemary, plus 1 tablespoon leaves
• 1 clove garlic, smashed
• Pinch of red pepper flakes
• Juice of 2 lemons (squeezed halves reserved)
• 2 tablespoons extra-virgin olive oil
• 4 skin-on, bone-in chicken breasts (6 to 8 ounces each)

Directions

Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. *note- this cannot be done in a food processor- I tried* Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add

the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the potatoes to the skillet and drizzle with the juice of the remaining lemon.*If you do not have an oven safe skillet, Instead of turning, move to a cookie sheet covered in aluminum foil. and continue as directed.

Add the rosemary sprigs and the squeezed lemon halves to the skillet/cookie sheet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

Roasted Asparagus

As I have previously mentioned, the boy does not like veggies. Broccoli: yes. Green beans: maybe. Anything else green (or purple, or orange...): no. So when I told him we were having asparagus tonight, he made a face, joked about the smell it would cause, and got out of the kitchen.

When dinner was served I asked what he thought. The response? "It's edible."

I'll take it!!

I thought the flavor was great. The roasting in olive oil, salt and pepper plus topping with lemon zest and parsley is great. My one issue is that I don't think the pine nuts really added much. The boy disagreed and said he liked them, so I will leave it up to you whether to use them or not, but I think for me it won't be worth the cost in the future for so little value added.

Roasted Asparagus-adapted from Food Network Magazine
serves 4

• 1lb asparagus
• 1/2 TBSP olive oil
• salt and fresh ground pepper
• 2 TBSP pine nuts (optional)
• 2 TBSP chapped fresh parsley
• zest of 1/2 lemon

1. Preheat oven to 450. Trim asparagus. Toss with oil, salt and pepper on baking sheet. Roast until just starting to brown, 10 minutes.
2. Mix pine nuts (if using), parsley, lemon zest and salt and pepper. Sprinkle over asparagus.

Pho

The boy and I have been focusing on eating healthy recently. Somewhere between our dietetic Ray's Hell Burger and my butter and sugar filled banana bread, this ACTUALLY healthy pho was thrown in. With around 400 calories and 4 types of veggies, this pho would make your mother proud.

Oh, and it's filling and yummy too!

Pho- adapted from Self

Makes 4 servings

INGREDIENTS

• 6 oz rice noodles
• 1 1/2 cups snow peas, ends trimmed
• 1 cup shredded carrots
• 2 cups bean sprouts
  
• Chinese 5 spice powder to taste (~3/4 teaspoon)
• 6 cups reduced-sodium chicken broth
• 1 pound boneless, skinless chicken breasts, cut into 1/4-inch strips
• 1 red bell pepper, cored, seeded and cut into thin strips
• 1 tablespoon fresh lime juice (~2 limes)
• 1/2 cup chopped scallions
• 2 tablespoons chopped fresh cilantro
• 4 sprigs basil
• 1 lime, cut into 4 wedges

PREPARATION

1. Boil noodles in salted water for 3 minutes. Place snowpeas and carrots in a colander; drain noodles over them; rinse; divide among 4 bowls. Top with bean sprouts.
   
2. Bring broth to boil with Chinese 5 spice powder. Reduce heat to medium; add chicken; simmer 5 minutes. Add bell pepper and lime juice. Season with salt and pepper. Ladle into bowls; top with remaining ingredients.