Recipe: Better Than Spaghetti

A week ago, Peter Senftleben lamented on Twitter that he was trying to eat healthier, but a diet composed of mostly vegetables was a diet lacking in flavor. Of course, I had to jump in to assure him that many of my veggie-centric meals were not only delicious, but they were actually favorites for my carnivorous family. He didn't believe me, so I posted a picture of our dinner that night: Spaghetti Squash with a sauce of tomatoes, mushrooms and red bell peppers. (Bonus! This recipe is not only vegetarian, it's vegan friendly and gluten-free. And according to the recipe builder function on the fitness app on my phone, a giant serving of this dish comes in at less than 300 calories!) As promised, I'm sharing this recipe here today.

You will need:
1 large spaghetti squash
2 large red bell peppers, diced
8 oz. mushrooms, diced
1 (15oz.) can diced tomatoes
3 Tbsp. minced garlic
2-4 Tbsp. olive oil
1-2 Tbsp. Italian seasoning

Cut spaghetti squash in half, lengthwise, and scoop out seeds. Place, cut side down, on a plate with a half-inch or so of water on it, and microwave on high for approximately 12-15 minutes. Set aside to cool.

Meanwhile, in a large wok, heat up 1-2 tablespoons of olive oil. Add garlic. Sautee mushrooms in the garlic-infused oil. Add peppers and continue to cook until peppers are slightly soft (but not mushy!) (If vegetables begin to stick, you can drizzle in a bit more olive oil. Don't overdo it, though, or your healthy dinner won't be nearly as healthy!

Remove flesh from cooked squash (it will separate into strands resembling spaghetti noodles), and stir into the mushroom/pepper mixture. Sprinkle with Italian seasoning. Stir in one can of diced tomatoes (including the liquid) and continue to cook until it's all warmed through.

Serve. (We were super-hungry, so I divided the entire dish into five ginormous servings ... and at less than 300 calories, I didn't even have to feel guilty about the massive portion size. But for a normal dinner, this can easily make 8-10 servings.)

You can sprinkle with parmesan cheese, if desired (which would make it no longer a vegan meal), but it's delicious as-is.

Recipe: Creamy Chicken Tortellini Soup

This soup is addictive! I made a big pot of it for my family, and it was gone within minutes, with everyone wishing they had more. Even though our bellies were full, we were all disappointed when the soup was gone. I actually made a second batch and put it in the fridge. (Everyone had soup for breakfast the next morning!) Now, every time I start chopping up carrots, my kids come running to ask "Are you making that delicious soup again??"

Creamy Chicken Tortellini Soup

For 12 large bowls full, you will need:
1/2 lb. carrots, chopped
1/2 c. dried, diced onions
2 Tbsp. minced garlic
2 Tbsp. chicken bouillon
1/2 tsp. cayenne pepper
1-2 tsp. oregano
1 1/2 c. cooked, diced chicken
2 (10.5oz) cans cream of mushroom (or cream of celery) soup
water
1 lb. fresh cheese tortellini (I used the tri-color variety)

Put chopped carrots and onions in a 5-quart pot, and add just enough water to cover the vegetables. Add chicken bouillon, garlic, oregano, and cayenne pepper. Cook on high 5-10 minutes, just until carrots are slightly tender. (Don't overcook! You don't want mushy carrots by the end of the process.)

Add cream soups, diced chicken, and enough water to fill the pot 2/3 full. Let simmer 10-15 minutes, to allow the flavors to develop.

Stir in pasta, and let cook 5-7 more minutes, until pasta has reached desired tenderness. Serve.