Meatless Monday – Green eggs and pasta

I haven’t done one of these posts in a while.  If you follow me on Instagram or Twitter you’ll see that I gave a preview last week of today’s Meatless Monday, which is a two recipes in one!

I wanted some pasta and arugula (arugula for recipe one and spinach for recipe two) for lunch, so I whipped the first recipe up.  I had leftover orzo from the first recipe and had spinach laying around and decided to make a frittata for the second recipe, using almost the same ingredients.  Both equally delicious.



1/4 cup orzo pasta, uncooked
1/2 cup arugula
1/4 cup red bell pepper, chopped
1/4 cup cherry tomatoes, halved
1 tbsp grated parmesan cheese
1 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
red pepper flakes, optional
salt and pepper to taste
1 egg, uncooked


Cook pasta according to directions.  (Note:  You could make 1/2 cup of orzo and use half of it for this recipe and the other half for the next day like I did.)  While the pasta is cooking, cook the egg to your liking.  Sunnyside up, over easy, scrambled, etc.   After the orzo is done cooking, drain the orzo and place in a bowl along with the arugula to slightly wilt the greens.  Add the remaining ingredients minus the egg and toss to incorporate together.  When done, top with egg and enjoy!



1/4 cup orzo, uncooked
1 cup spinach
1/2 cup cherry tomatoes, halved
1/4 red bell pepper, diced
1 shallot, diced
1 clove garlic, minced
1 tbsp butter
2 eggs (more if you’d like the frittata to be thicker)
1/8 cup milk
1 tbsp grated parmesan
1/4 cup shredded mozzarella cheese
red pepper flakes, optional
salt and pepper to taste


Heat oven to 350 degrees.

Cook orzo according to directions.  When ready, drain and put aside.

In a bowl, whisk the two eggs and milk and set aside.

Heat an ovenproof pan over medium heat.  Melt butter.  When melted, add shallots.  When translucent, add garlic.  The garlic will become fragrant within 30 seconds, at that time add the red bell peppers.  Cook for a minute, then add the spinach.  When the spinach is wilted, add the cherry tomatoes.  Cook for a minute, then add cooked orzo.  Saute and add red pepper flakes, salt, and pepper to taste.    Add the whisked egg to pan.  Ensure that it’s in all the crevasses of the pan.  Sprinkle the cheeses over the frittata and place the pan into the oven for 8-10 minutes or until the egg settles.

Enjoy!  Hope your Monday is going well!

Heaven on Earth

is what this dish is.  SO SO BAD for you but OH ME OH MY SO SO GOOD.  I really need to find a way to make this recipe healthier but for now, the bad stuff will do (at least in moderation right?).  This is one of hubs’ fave dishes.  Peas.  Parm.  Bacon.  His Our faves.

Spaghetti Alla Carbonara by Anne Burrell

modifications by me in red


2 tablespoons olive oil
3/4 cup pancetta, cut into 1/4-inch dice (or bacon if you don’t have any)
1 pound spaghetti
8 large eggs
1/2 cup grated Parmesan
1/2 cup grated pecorino
Freshly ground black pepper
4 scallions, cut on a severe bias
2 grilled chicken breasts
1/4 cup of thawed green peas


Bring a large pot of well salted water to a boil over medium heat.

Add about 2 tablespoons olive oil to a large skillet over medium heat. Add the pancetta a medium heat and cook until it starts to color and become crisp. Turn off the heat and reserve.

Drop the pasta into the salted boiling water and cook it 1 minute less than it says on the package, usually about 6 to 7 minutes. Bite the pasta to check the consistency.

While the pasta is cooking, crack the eggs into a large mixing bowl. Add the grated cheeses and season with salt. Whisk vigorously until it becomes a homogenous. Season generously with black pepper.

When the pasta is just about done, return the pan with the pancettato medium heat. Remove the pasta from the cooking water. Toss or stir the pasta into the pancetta to coat the pasta with the remaining fat in the skillet.  Add peas and chicken and coat some more with fat. Immediately vigorously stir the egg mixture into the pasta. Cook for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce.

Serve immediately garnished with sliced scallions.


healthy eating

I’m an advocate of trying to eat healthy while having the bad stuff in moderation.  You have to indulge sometimes.  Because I was on the road last week I indulged probably more than I should have.  Had cookies, fried food, etc. more often than I would at home during the weekdays.  The weekends are my indulgent weekend.  Yeah I know that’s call somewhat yo-yo dieting.  But like I said before I have to have fresh fruit and vegetables in the house at all times.  If I don’t I feel so incomplete.

Since I’ve been home, I’ve prepared some semi-vegetarian meals (there may have been bacon or turkey deli slice here or there) for lunch.  They’re so light and I feel good about what I’m eating.

Monday – Cobb Salad – by

I didn’t have blue cheese, nor did I separate the yolk and white of the egg when chopping.  I also didn’t have chicken breast so I didn’t have any of that in my salad.  To add the protein and fiber factor I added some flax seed into my salad.

Tuesday – California Club Sandwich and Yogurt and Sour Cream Ranch Dip

I didn’t take a picture of it.  Super simple sandwich.  Take some whole wheat bread, toast it.  Slice up some tomato and avocado and some colby jack cheese.  On the bread, spread a thin layer of mayo.  Place turkey breast and bacon on top of the bread.  Then pile the tomato, avocado, lettuce and cheese.  Put on other piece of bread on top.  As a side I had vegetables crudites with yogurt ranch dip.  Recipe and picture of yogurt ranch dip are found below.

Wednesday – Greek Salad

I find greek salad super simple.  Lettuce, tomato, cucumber, bell pepper, olives, pine nuts, and feta cheese.  For the dressing, lemon or red wine vinegar, oil, salt, pepper and oregano.  Mix and place on top of salad.  For fiber and protein, I topped with flax seed.  Because I didn’t have some meat and I wanted something a tad more filling I took some pita bread, drizzed it with olive oil, oregano, garlic powder, parmesan cheeze and mozeralla and placed it in the oven for 5 minutes and then broiled it for 2 minutes.  YUMMY and easy.  No picture of the pita side.

Thursday – Italian Veggie Panini and Vegetable Crudites and Yogurt ranch dip

Italian Veggie Panini

Take whole wheat bread and spread some goat cheese.  Pile roasted red peppers, tomatoes, spinach, mozzeralla.  Then sprinkle on some oregano or italian seasoning.  Place other piece of bread on top.  Place on grill (either a Foreman, a sandwich melt thingy, or on a grill pan) for about 6 minutes or until bread is toasted.

Vegetable Crudites and Yogurt-Sour Cream Ranch Dip

Slice some vegetables that you enjoy eating raw.  I enjoy red bell pepper for sweetness, as well as some cucumber for crunch and because I had cherry tomatoes on hand I ate those.  You could enjoy this with some sugar snap peas, celery, and carrots.

I found a ranch seasoning recipe online a couple months that I’ve put together and is sits in my refrigerator in a zip lock until I’m ready to use it.  Because I have so many vegetables on hand and had a sandwich I wanted to up my veggie intake.  I have greek yogurt on hand as well as some sour cream, so I mixed the two together and put a teaspoon of the ranch seasoning I had in the fridge and mixed some more.

Friday – Moroccan Couscous Salad with grilled chicken – by

I love making couscous salads.  Depending on my mood, I’ll throw stuff together and just make a vinaigrette for the dressing.  Sometimes I’ll sauté some veggies and nuts and mix with cooked couscous.

For grilled chicken, take lemon juice, olive oil, salt and pepper and mix together.  Marinate with chicken breast for 30 minutes or longer at room temperature.  After 30 minutes, place on grill for 7 minutes.  When done cooking, rest for 5 minutes and then cut into slices.

For breakfast, I’ll usually have some yogurt, fruit and granola or some a grilled peanut butter and banana sandwich.  Like I did today.  DELISH!

Dinner recipes that I made for the week to be posted in a couple days…