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Monthly Archives: February 2015
So… this one didn’t hit the spot with me, but I’m still posting it because Boyfriend really liked it. To be completely fair, I was a little bummed last night when we ate it (school got canceled and then un-cancelled) so it’s possible that colored my taste buds. It was fine, but I think there was too much garlic and too much kale, so feel free to try it with modifications if you’d like.
Boyfriend’s rating: 7
my rating: 4
Cheesy Squash and Gnocchi with Kale
Calories (from the Food Network): 438 per serving
2 tablespoons unsalted butter
1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces (we used pre-cut Trader Joe’s squash)
3 cloves garlic, minced
1 tablespoon roughly chopped fresh sage
1/4 teaspoon red pepper flakes
1 teaspoon salt
1 1/4 cups low-sodium chicken broth or water (we used water)
1 bunch kale, stemmed and roughly chopped (about 8 cups)
1 17 .5-ounce package potato gnocchi
3/4 cup grated parmesan (or pecorino romano cheese)
Then, add garlic, sage, red pepper flakes, and 1 teaspoon of salt. Cook for a few minutes or until the garlic softens.Start by melting half the butter, then cook the squash for about 8 minutes, or until soft.
Preheat your broiler, and then add the water or broth and bring to a simmer. Add the kale and cook, stirring occasionally until the kale wilts.
Now stir in the gnocchi, cover, and cook for about 5 minutes.
Stir in 1/4 cup of cheese and the rest of the butter and then sprinkle the remaining cheese on top. If you have a pan that can go in the oven move it into the oven beneath the broiler (or if you’re a broke college kid like we are, transfer everything to a pie place and put that beneath your broiler). Cook for 3 minutes, until your cheese is bubbly and delicious looking. Then enjoy!
Recipe adapted from the Food Network
As busy college students boyfriend and I try hard to find recipes that are easy and fast while being healthy and fairly low calorie. This one hits the nail on the head. Not only is it super quick, it’s delicious, less that 400 calories, and makes enough for us to have two more meals off of this recipe! Love it.
My rating: 8.5 (this was darn good)
Boyfriend’s rating: 6 (but he says with onions and more chicken he’d bump it up to a 9)
It’s true that this meal is a little low on meat, so adding more would not be out of the question, but it was so good that I wouldn’t have missed the meat. Throw in a few veggies or add some sautéed tofu before serving and you’ve got yourself a super tasty meatless meal!
As it was, I have had one heck of a week, and this meal was just the comforting noodley goodness I needed to shake it off. I went back for seconds (which I don’t usually do because I like having leftovers). It was that good.
So here it goes!
- ½ lb. boneless skinless chicken breast, cut into bite sized chunks
- 1 – 13.25 to 16 oz. box of linguini or fettuccini pasta, broken in half (we used spinach and chive linguini from Trader Joe’s)
- 4 medium carrots, cut in thin 3 inch long strips
- 1 medium red bell pepper, cut in thin 3 inch long strips
- 1 bunch green onions, white part sliced and green part cut in 3 inch long strips
- 4 cloves garlic, minced
- ¼ cup soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon corn starch
- 1 tablespoon sugar
- ½ teaspoon red pepper flakes
- 4 cups chicken or vegetable broth (we used veggie)
- 2 teaspoons extra virgin olive oil
Cut up your veggies and meat (this is the hardest part). Throw it all in a stock pot or deep skillet and cook it,covered, on high, bringing it to a boil.
Stir and recover.
Then cook for 15 minutes (or until the chicken is cooked through, but 15 minutes did it for us), stirring occasionally. Remove from heat and let it sit for 5 minutes. Enjoy your delicious noodley, comforting, tasty, warm meal!
Recipe adapted from The Wholesome Dish
This recipe was pretty darn good. 😀
Even Boyfriend, who tends to feel ambivalent about meatless meals, liked it a lot. “Better than 85% of food,” he said.
I am generally a supporter of tofu. I think it gets a bad rep because people try it without learning how to cook it. I’m sure in other recipes I’ll rail about that more, but in this recipe the tofu is quite good. So give it a try.
My rating: 8
Boyfriend’s rating: 8
My mom’s rating (because she recommended it): 8.5
Vegetarian Lasagna (4 servings, 413 calories each)
- 2 cans 14.5 ounces each) no-salt-added basil-oregano-garlic diced tomatoes
- 1 package (16 ounces) soft silken tofu
- 6 no-boil lasagna noodles
- 1/4 cup pesto sauce (we used Trader Joe’s brand)
- 3 cups baby spinach
- 1 cup of Italian cheese blend
- 2 Tablespoons of sun dried tomatoes (optional)
- 1/4 teaspoon each of salt and pepper
Start by cooking the tomatoes in a skillet for 10-15 minutes to thicken them up.
Then strain the tofu in a colander to remove extra moisture and crumble the tofu.
Grease an 8×8 baking dish and layer 1/3 of the tomatoes, 2 noodles, 2 Tbls of pesto, half the tofu, 1/3 cup of cheese, and half of the salt and pepper.
Repeat these layers again, sprinkling the sun dried tomatoes in with the cheese. Top with the last 2 noodles and the rest of the tomatoes, cover with tin foil, and bake for half an hour at 375°F.
Then uncover, press the noodles down into the sauce, add the last 1/3 cup of cheese, and bake uncovered for 20 minutes more. Lastly, remove from the oven and let the lasagna set for 10 minutes before cutting.
Recipe adapted from Prevention.
So, as a rule, I’m not big on fish. Or shrimp. Or any seafood really besides crab, and if we are being honest that is just because I like cracking it. In that vein, you won’t be seeing a whole lot of seafood recipes on this blog, but this week Boyfriend picked out the recipes, and lo and behold, fish.
So here it goes.
Honey Glazed Salmon
My rating: 5 (but if we are rating it on a scale of worst to best fish? 8)
It was pretty good. The sweet and savory flavors went well together, making a decadent sauce that left my face feeling a little (not altogether pleasantly) buttery. The tastes were very good though.
Calories- 369 (but we had pretty big pieces of salmon)
- 2 (~6 oz) salmon fillets
- 4 tsp flour (one for each side of each filet)
- 4 tsp honey (one for each side of each filet)
- 2 Tbsp extra virgin olive oil
Brown butter lime sauce
Calories- 81 per Tbsp
- 6 Tablespoons butter
- 3 Tbsp fresh lime juice
- 1 tsp honey
- 1 clove garlic, minced (ours was big and it was super garlicky, but tasty!)
- 1/2 tsp salt
- 1/2 tsp pepper
Cover salmon in the flour and then drizzle the honey over both pieces.
Heat olive oil in a skillet (you may need to do each piece separately, but we have a large skillet, so we did ours at the same time.
The salmon will need to cook for about 5 minutes on each side. Ours took longer because they were pretty thick pieces, but you are looking for the fish to stop looking translucent and become an opaque pink color.
While the salmon cooks brown the butter in a sauce pan, stirring or swirling occasionally until it becomes caramel colored and fragrant. Remove from heat and stir in other sauce ingredients with a whisk.
Serve! We served our salmon with fresh baby spinach with a citrus vinaigrette, but this would be good with snap peas, green beans, or other veggies too.
Recipe adapted from The Recipe Critic.
Katy Janousek, who works in the health promotional department of the University of Georgia health center, specializes in sexual health education. This primarily means guest lecturing on STIs and contraceptives in classes on campus and going to programs around the university to run workshops on sexual health. She also maintains the website information on sexual health and acts as a resource for students to talk to. When students want to change contraceptives or have questions about STIs, they can come alone or with a partner to Janousek for more information.
You said that your focus is on STIs and contraception. Can you tell me a little more about what you do with that?
What’s interesting about being in the deep south is that k-12 in public schools has really struggled with comprehensive sexuality education. So a lot of basic information is lacking for UGA students because they didn’t get it in k-12. So there’re kind of some gaps that need to be filled, and that’s different for each person based on their personal beliefs and values, their comfort level and the behaviors they choose to engage in. Continue reading