Penne Puttanesca (using NS Cacciatore Chicken)

1 NS Cacciatore Chicken and Pasta
1/2 ts olive oil
1 garlic clove, minced
1/2 small onion, diced
1/2 ts red pepper flakes
1 anchovy (optional)
1 spring fresh thyme
1/2 spring fresh rosemary
a few leaves basil
1 TB capers
splash of white wine.


This is a great idea to make (spicy!) penne puttanesca out of NS cacciatore chicken. Cacciatore is great, but sometimes a spicy version is just the right thing.

Sautee garlic, onion and red pepper flakes in hot olive oil (optional: anchovy). Add NS cacciatore, a half cup of water measured in the original NS cup, a splash of white wine, stir and heat up. Add the remaining ingredients and stir. Herbs are chopped before added. Serve with fresh grated parmesan cheese. Enjoy!

CG's Lemon Blueberry Scone

1/3 c Insta bake (or baking mix of choice)
1 tbsp Any Whey protein powder
1/4 tsp baking powder
1/8 tsp baking soda
2 tbsp Splenda
2 tbsp dried blueberries or fresh wild blueberries
zest and juice of half a lemon
2 tbsp ff ricotta cheese
1 tbsp ff half and half

Preheat oven or toaster oven to 400 degrees. Mix all the dry ingredients in one bowl, and the wet ones in another, then add together. It will be a very dry, crumbly mix. Put on a small baking sheet (toaster oven!), and spray it well. Bake it for about 20 minutes or so (until done) and spray with butter spray if desired.

This counts as your entree+fruit serving and is 217 cals and 10g protein.

recipe by Christina Gray.

Garden Fresh Salad with Vinaigrette

This is the tastiest, non-bottle, no-fat vinaigrette ever! It bursts with flavors!

Vinaigrette:
1 TB dijon mustard
1/2 lemon, juice and zest
1 garlic clove, microplaned
1 TB red wine vinegar (cabernet vinegar)
salt, pepper
a few splashes of liquid sweetener

Salad:
salad, fresh from the garden or farmers market

Whisk up all vinaigrette ingredients on the bottom of the salad bowl. Then, mix in the salad, and toss with vinaigrette.

Asian Veggie Burger with Garlic Herb Bun (using NS pancake mix)

1 NS pancake mix
1 TB Fiber One wheat bran (ground, in food processor)
1 TB herbs de provence
1 ts granulated garlic
2-3 TB buttermilk

1 Morning star asian veggie burger
1 TB ff mayo
1 ts spicy Thai chilli sauce
a few leaves of lettuce

Bun: mix all the ingredients and bake in 2 metal pans in toaster oven for 22 min at 400F. Use one bun for the burger.

Burger: Slice burger and toast. Add the mayo and hot sauce on the bottom part of the bun, and mix. Add lettuce and the grilled asian burger.

1 lunch entree + protein

Curried Chicken Salad with Apple

4 oz chicken breast (baked or steamed), diced
1/2 granny smith apple, peeled and diced
1/2 white onion, diced
1 TB ff mayo
1/2 TB ff sour cream
2 ts curry powder
1/2 ts splenda brown sugar
1/2 lime, juiced
salt, pepper

Mix all the ingredients, and chill for a few hours. Serve with tortilla or salad.

My Ratatouille

1/2 TB extra-virgin olive oil
2 anchovy fillets, finely minced
salt, freshly ground black pepper
1/2 onion, diced
1/2 yellow squash, medium dice
1/2 zucchini, medium dice
1/2 yellow, orange or red bell pepper, diced
a few cherry tomatoes

other veggies: eggplant, green beans

1 tablespoons finely chopped fresh thyme leaves
fresh rosemary, fresh basil
a splash of white wine
1 large garlic clove, grated
1 TB freshly grated Parmesan

In a skillet, heat olive oil over medium heat, and add the anchovy fillets. They should dissolve in the oil and just flavor it. Add onions and cook until softened, about 5 minutes. Add yellow squash, zucchini, and soften slightly. Add bell pepper. Add basil, thyme and rosemary. Besides a splash of white wine, do not add any other liquid. Add halved cherry tomatoes. Close tightly with a lid, and let steam in its own juices for ca. 10 min. Turn off the heat completely, and add grated fresh garlic.

Serving with freshly grated parmesan cheese.

Korean Spicy Miso Tofu Soup

3 cups of water
1 ts ground seafood soup mix*
1 TB of Korean miso (jung)
2 scallions, chopped
2 ts red pepper flakes or red pepper paste
2 oz firm tofu

add (optionally):
1 TB edamame
1 carrot, diced
1/2 cup string beans

Boil water with dried mix. After boiling, add vegetables and simmer until tender. Take 1/4 cup of broth and mix with the miso, until miso is dissolved. Add miso broth back to soup, and mix. Add diced tofu. Serve.

Makes 2-3 cups of soup.

* Dried seafood soup mix:
1/3 cup dried anchovies,
1/3 cup dried mushroom
1/4 cup dried seaweed
1/8 cup dried shrimp

all mixed and ground into pulverized form.

Chicken salad with sun-dried tomatoes and pine nuts

I had this salad while traveling. It is a skinny chicken salad with

• white chicken meat in addition to
• toasted pine nuts,
• slightly dried tomatoes and
• lots of fresh vegetables (spring mix, cucumber, radiccio).

Very tasty combination.