One Pot Cherry Tomato Pasta Recipe

Tonight I played Chopped.  Well my version of Chopped, which means I come up with a meal based on what I have in the house.  Currently I have a ton of tomatoes and onions from my CSA box so I wanted to utilize something that incorporated these two vegetables.  Sometimes the creations I come up with are total misses and that is why I am thankful Domino's Pan Pizza is only an Alexa order away.  But other times, like tonight, my meal turns out to be kick ass and something worthy of making again.  On Monday I made a delicious Chicken Murphy inspired dish, but of course I didn't pay attention to the amount of each ingredient I added so recreating that meal is going to suck.  But I'm going to do it because it was that good.  Lucky for me, I added all the ingredients I used into MyFitnessPal tracker.  Go team! 

This recipe is crazy easy, does not dirty many dishes, and comfortably fills up one person.  This could serve a couple as a side if consumed with a main protein, like a chicken cutlet.  Now I want a chicken cutlet...

One Pot Cherry Tomato Pasta

Servings: 1

Ingredients:

• 3 ounces dry spaghetti 
• 1 medium onion, chopped, approximately 100 grams
• 6 ounces cherry tomatoes, cut in half
• 2 cloves garlic, chopped
• 1 tablespoon dried basil
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes, omit if you don't like a little heat
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 tablespoon olive oil
• 1 cup and 2 tablespoons water
• 1.5 tablespoons fat free half & half
• 2 tablespoons Parmesan Reggiano cheese
• Parsley

Directions:
1.  Combine spaghetti, onions, cherry tomatoes, garlic, basil, Italian seasoning, red pepper flakes, salt, pepper, olive oil, and water in a large skillet
2.  Bring ingredients to a boil over high heat
3.  Once boiling cook pasta for 9 minutes, or until al dente and water has evaporated, stirring frequently
4. After pasta is cooked remove pan from heat and mix in half & half and all but 1 tablespoon Parmesan Reggiano cheese
5.  Serve immediately and top with parsley for color and remaining Parmesan Reggiano cheese

I would definitely recommend serving this pasta with a chicken cutlet or sliced sausage for a little more protein, however, it makes a delicious vegetarian dish on its own.  I hope you enjoy!

Almond, Banana, and Flax Pancakes

I don't know about you, but I LOVE breakfast.  I never met a breakfast that I didn't like.  Maybe I'm too friendly?

I've been craving IHOP's Harvest Grain 'N Nut pancakes, but I've resisted the temptation and the subsequent stomach ache post pancake overload consumption.  As a result I've been experimenting with healthier alternatives that will still give me my grain and nut fix, without the gluten or any  subsequent ailments.

I hope you enjoy my latest recipe and let me know what you think.  My version is gluten free friendly, but adjust ingredients to your liking.  These pancakes are small, but are quite filling.

Almond, Banana, and Flax Pancakes

Serves 1

Ingredients:
1/4 cup raw almonds
1 tablespoon whole flax seed
1 egg white
Pinch of salt
1/4 teaspoon baking powder
1/4 teaspoon vanilla extract
1 tablespoon almond milk, more if desired for thinner consistency
1/3 banana, sliced

Directions:
1. Pulse almonds in a food processor until you get a fine, almost flour like consistency.

Or you can just buy almond meal, but what's the fun of that?

2. Reserve almonds to small bowl.  Add flax seeds to food processor and pulse until finely chopped.

3. Add chopped flax seeds to almonds.  Add the additional ingredients (egg white, salt, baking powder, vanilla extract, milk, and banana) and mix until just combined.  The mixture will look like natural almond butter.  

4. Cook pancakes until golden brown (about 3 minutes per side) over medium high heat in a pan coated with cooking spray (or coconut oil).

5. Serve warm with the toppings of your choice.

Nutritional content (approximated)*:

262 calories
18 grams fat
11 grams protein
18 grams carbs
6 grams fiber

*Nutritional content does not include toppings.