Spaghetti with Wilted Greens and Spinach Pesto

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2514718

Minutes to Prepare: 5

Minutes to Cook: 20

Number of Servings: 4

Ingredients

3/4 (1-pound) box whole-wheat spaghetti
1 bunch Swiss chard, chopped
1 1/2 cup packed fresh baby spinach
1/4 cup walnuts, toasted

1 small clove garlic, peeled and chopped
2 tablespoons plus 2 teaspoons olive oil
1 teaspoon finely grated lemon zest, and juice from 1 lemon
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 large eggs

Directions

1. Bring a large pot of water to a boil over high heat. Cook pasta according to package directions; reserve 1/4 cup of pasta cooking water. Add chard after 5 minutes of cooking and drain; return pasta and greens to pot.

2. While pasta is cooking, combine spinach, walnuts, garlic, 2 tablespoons oil, lemon zest, , lemon juice, 1 tablespoon water, and 1/4 teaspoon each salt and pepper in a food processor; pulse until chunky.

3. In a large nonstick skillet, heat remaining 2 teaspoons olive oil over medium-high heat. Working in batches, crack eggs into skillet. Cook until the whites are completely firm but the yolks are still soft (about 2 minutes). Season eggs with remaining 1/4 teaspoon each salt and pepper.

4. Toss reserved pasta mixture with pesto and enough reserved cooking water to make a thin sauce. Divide pasta among 4 shallow bowls and top each with a fried egg.

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 441.4

• Total Fat: 19.5 g
• Cholesterol: 170.0 mg
• Sodium: 235.0 mg
• Total Carbs: 50.4 g
• Dietary Fiber: 8.4 g
• Protein: 17.1 g 

Grilled Vegetable Pizza

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2518033

Minutes to Prepare: 10

Minutes to Cook: 10

Number of Servings: 8

Ingredients

2 packages of whole wheat Naan (4 naan)
1.5 cups roasted red pepper hummus


1c chopped spinach
1 grilled red bell pepper, diced
1 grilled zucchini or summer squash, diced
4 cups low-fat shredded cheddar cheese

Tips

Add any grilled vegetables that you like or have leftover!

Directions

Top each Naan with hummus. Then top with spinach, red peppers, and zucchini. Then top with 1c cheese and grilled on low until cheese is melted. Slice each naan into pieces and serve.

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 421.5

• Total Fat: 21.6 g
• Cholesterol: 45.0 mg
• Sodium: 1,023.9 mg
• Total Carbs: 38.9 g
• Dietary Fiber: 9.0 g
• Protein: 24.3 g 

 

Black Bean and Vegetable Enchiladas

Minutes to Prepare: 15

Minutes to Cook: 40

Number of Servings: 8

Ingredients

1 zucchini, diced into bite size pieces
1 clove garlic, minced
1 cup frozen corn


3/4 cup frozen, chopped kale
1 can black beans, rinsed and drained
1tsp dried oregano
1tsp cumin
2 cups reduced fat shredded cheddar or mexican cheese
8 whole wheat tortillas

Enchilada Sauce:
1T butter
1T flour
3/4 c chicken stock
3/4 cup salsa
 
 

Tips

I made my own enchilada sauce with leftover chicken stock and salsa that I had. You could use any store bought enchilada sauce or plain salsa if you like.




Directions

Preheat the oven to 375.

Saute the zucchini until soft. Add garlic, corn, kale, black beans, oregano, and cumin and cook for a minute or two. Add 1c of the cheese and mix.

For the enchilada sauce, melt the butter and add the flour. Cook for a minute or two. Add the broth and stir until thickened. Add the salsa and mix.

Fill the tortillas with the filling and place in a 9x13 pan. Top with enchilada sauce and remaining 1c cheese. Bake as 375 for 30-45 minutes until bubbly.

Serve with a dollop of sour cream and cilantro.

Serving Size: makes 8 enchiladas
 

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 307.2

• Total Fat: 10.9 g
• Cholesterol: 24.4 mg
• Sodium: 784.8 mg
• Total Carbs: 36.7 g
• Dietary Fiber: 7.0 g
• Protein: 14.2 g 

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2518845