Ari's Menu

Little changes making a big difference.


Caprese Pasta

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Caprese Pasta .jpg

 

I find that people have strong opinions on tomatoes. Either you’re ordering them on all your salads and sandwiches, or you absolutely hate them.

Caprese Pasta

 

I used to be a total hater. I always loved salsa, and I liked tomato sauce as long as it wasn’t chunky, and I liked ketchup, although I’ve never been one of those people who goes crazy over ketchup. There are so many awesome condiments out there with so much more flavor! I’ve never understood the people that put ketchup on everything.

Caprese Pasta

 

Like my husband. He puts ketchup on macaroni and cheese. WHAT IS THAT??? I will season the crap out of some meat, and we will sit down to dinner, and he grabs the ketchup bottle. What a jerk.

Caprese Pasta

 

Anyway, I never used to be a tomato fan. My dad would order a caprese salad, and I would just eat the cheese. Not that this was abnormal behavior for me with any dish. All my friends still make fun of me about the way I used to eat. I would order food, eat until I started to get full, then proceed to pick all the cheese out. What can I say? I’ve always loved my cheese. 😉

 

Caprese Pasta

 

Somewhere along my healthy living journey, I turned the page on tomatoes. Now, I eat the whole caprese salad (or pasta), but the best part is still the mozzarella cheese. 😉

Caprese Pasta

 

In this pasta, the cheese gets just warm enough to get a little soft, melty, and gooey. I could have picked it out all night long, and lived on the cheese alone, but it was even better paired with the fresh basil, and juicy tomatoes.

 

Caprese Pasta

 

This pasta takes everything I love about a caprese salad, and translates it to a full, protein packed, delicious dinner. It was so easy–ready in about 20 minutes, and my whole family loved it!

 

Caprese Pasta

yield 8 servings

  • 13 oz box whole grain penne (brown rice, whole wheat, quinoa, whatever you like)
  • 3 cloves garlic, finely chopped
  • 2 tbsp olive oil, divided
  • 1-2 tbsp balsamic vinegar
  • 5 fresh basil leaves, chopped
  • salt and pepper
  • 3 chicken breasts, grilled and sliced
  • 8 oz part skim mozzarella, cubes
  • 2 big handfuls baby spinach, stems removed
  • 10 oz cherry tomatoes, halved

Directions:

  1. Cook pasta according to package instructions.
  2. In a large skillet over medium heat, cook garlic in 1 tbsp olive oil until fragrant. Add cooked and drained pasta, and toss with remaining oil, vinegar and basil. Season with salt and pepper.
  3. Add chicken, cheese and spinach, and gently toss until spinach slightly wilts, and cheese softens. Remove from heat and stir in tomatoes. Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Taco Mac & Cheese {like DIY Hamburger Helper}

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Taco Mac & Cheese

Have we ever talked about how I went from a fast food diet to Ari’s Menu? I could hardly boil water. My dad can’t even make spaghetti or boxes of Kraft mac & cheese. I grew up constantly eating out, and spent the first few years of college making grilled cheese sandwiches, heating up ramen noodles, and in the Jack in the Box drive through.

Taco Mac & Cheese

When I moved home from Idaho, I had sparked an interest in cooking. I graduated to Hamburger Helper. It’s funny now, but I loved the stuff. I would swap out my ground turkey, and for me, that was “healthy cooking”. I guess I’ve come a long way in the last few years. 🙂 Just ask my mother in law about the time I tried to make gravy….

Taco Mac & Cheese

When the thought occurred to make taco mac & cheese, I didn’t realize that it was so similar to the Hamburger Helper I started out on, but it is similar–just a whole lot better. Real foods, tons of lean protein, and whole grains. Plus, it’s so simple that there is really no reason to cook from a box ever again!

Taco Mac & Cheese

I made this for Steve and Jason to rave reviews. I’m pretty sure Jason ate 3 bowls. Then I gave Steve’s mom the leftovers when she came over for lunch, and she’s been asking when I’m going to post the recipe ever since. 🙂

Taco Mac & Cheese

All of the flavors of macaroni and cheese mixed with bold spicy taco seasonings topped with creamy avocado for the perfect final touch. I loved this dinner so much I made it again not even a week later! That is unheard of for me.

Taco Mac & Cheese

My favorite thing about this dish is it really represents everything I feel like this blog stands for–simple comfort food made healthy. That’s the whole reason I started cooking–I didn’t want to give up foods like tacos and mac & cheese. 🙂

 

Taco Mac & Cheese

yield 6-8 servings

  • 1-2 tsp olive oil
  • 1 medium onion, chopped
  • 2 bell red, yellow, or orange bell peppers
  • 3 cloves garlic, finely chopped
  • 1 lb lean ground turkey or beef (I used 99% ground turkey breast)
  • salt and pepper
  • 8 oz whole grain macaroni (whole wheat, brown rice, quinoa….whatever works for you)
  • 4 oz reduced fat cream cheese
  • 3/4 cup unsweetened almond milk
  • 1 cup nonfat plain Greek yogurt
  • 3 tbsp taco seasoning
  • 1 tbsp lime juice
  • couple dashes hot sauce
  • 2/3 cup shredded reduced fat sharp cheddar cheese
  • sliced avocado and chopped cilantro for serving

Directions:

  1. In a large pan over medium heat, saute onion, bell peppers, and garlic until tender, about 10 minutes. Add turkey and season with salt and pepper (about a pinch of each). Cook until turkey is browned, then remove from heat.
  2. In a medium pot, cook macaroni according to package instructions.
  3. Meanwhile, in a large pot, whisk together cream cheese and almond milk over medium-low heat until combined. Whisk in greek yogurt, taco seasoning, lime juice, and hot sauce. Stir in cheddar cheese until melted and combined.
  4. Stir turkey and veggies into sauce, then stir in cooked and drained pasta.
  5. Top with sliced avocado and fresh chopped cilantro.

Pumpkin Mac & Cheese

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Okay, maybe you think I’ve gone off the deep end. Maybe you haven’t been lucky enough to experience how awesome pumpkin can be in a savory dish? Or maybe you’re like my husband, and you hate pumpkin.

But guess what??? Steve loves this dish! I try to get him to sip my pumpkin coffee and he acts like I handed him wheat grass, but pumpkin mac and cheese, even he can get behind.

LOOK AT THE STEAM!!! *happy dance*

The texture of the pumpkin puree works so perfectly to make a creamy sauce with no butter. This mac and cheese is actually good for you, and super filling so, even if you’re like me and want to eat delicious things until you can’t even lift the fork anymore, you won’t need to eat too much. Promise 😉

I made this for the first time last year with Jason.

I take my stirring very seriously.

Jason is good at following directions. I just yell commands at him “JASON STIR!”

This is what the mac and cheese looked like then vs now

 

I’ve actually made this many times since then because I love it sosoSO much. I figured it was time to update the photos 🙂

This is perfect for a Thanksgiving side, a fall dinner, or any time really (like, um, carb-o loading)!

Pumpkin Mac & Cheese

yield 4 servings

  • 8 oz uncooked whole grain penne, macaroni or other pasta (whole wheat, brown rice, etc.)
  • 2 cloves garlic, minced
  • 1 cup pumpkin puree
  • 1 cup unsweetened almond milk
  • 4 oz reduced fat cream cheese
  • 1/2 cup freshly grated goat cheddar cheese (or reduced fat cheddar)
  • 1/2 cup goat brie cheese, rind removed, cut into cubes
  • pinch freshly ground nutmeg
  • pinch ground cloves
  • sea salt and freshly ground black pepper, to taste

Directions:

  1. Cook pasta according to package directions, drain.
  2. Meanwhile, whisk together and heat pumpkin puree, garlic and milk in a medium saucepan over medium heat until just starting to simmer.
  3. Reduce stove heat to low. Whisk in cheeses until fully melted.
  4. Stir in nutmeg and ground cloves. Season with salt and pepper.
  5. Stir drained pasta into the pumpkin-cheese sauce and mix until thoroughly combined.

Loaded Butternut Mac & Cheese

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You know what I love about macaroni and cheese?

 

I mean aside from the fact that the combination of carbs and cheese  is pretty much the most amazing thing on earth.

I love that there are so many options.

This mac & cheese….ooooooomg. It’s filled with center cut bacon, caramelized onions, and crispy sweet apples for the most amazing and surprising flavor combination. I wish I could tell you it was my idea. It totally wasn’t. I took it from this awesome lady, and changed a few things around.

Steve claims to not like butternut squash, but he definitely helped himself to seconds of this dish! The thing about adding butternut squash/pumpkin/sweet potato to mac + cheese, is that is just adds some creaminess, fullness and a hint of sweetness. You can use less cheese, but still get a thick, creamy, cheesy sauce that feels like you are breaking every diet rule you’ve ever followed.

I love how all of the textures come together in this dish too. Creamy, silky cheese sauce with crunchy bacon, crispy apples and perfectly tender onions. Opposing flavors and textures = my favorite thing ever. This dish has both. Excellent.

Drrrrroooooool.

 

Loaded Butternut Mac & Cheese

yield 6 servings

adapted from Butternut Squash Mac n’ Cheese with Bacon, Caramelized Onions, and Apples

  • 2 cups dry whole grain pasta (brown rice, whole wheat, etc.–I had rotini on hand, but macaroni or penne also hold cheesey sauce really well)
  • 1 cup butternut squash puree (I steamed chopped butternut squash and pureed it with my immersion blender, but you could buy canned, or even better, roast it first!)
  • 1/2 cup unsweetened almond milk
  • 1/4 cup dry white wine
  • 1 oz low fat cream cheese
  • pinch salt
  • 1/2 cup shredded 75% reduced fat cheddar cheese + extra for topping
  • 1 tablespoon light whipped butter
  • 1/2 yellow onion, sliced thinly
  • 1 large crispy apple, chopped
  • 4 slices center cut bacon, crumbled

Directions:

  1. Melt butter in a medium skillet over medium heat. Add onions, cover and cook on low-medium low for 30 min, tossing occasionally. When fully cooked, remove from pan and set aside.
  2. Cook the pasta according to package instructions. In a large skillet over medium heat, whisk together butternut squash, wine, milk, and cream cheese. When combined, add in salt, then stir in cooked pasta.
  3. Add onions and apples to the pasta. Stir to combine and add a dash more milk if needed.
  4. Stir in cheddar cheese, then transfer to a n 8×8 cooking dish. Top with cooked bacon and a small handful of extra cheese. Broil for 2-3 minutes until the top browns slightly. Serve immediately.

 

Spaghetti & Spinach Avocado “Pesto”

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I used to be a really picky eater. Okay, who am I kidding…I am a really picky eater, but now I’m picky differently. I actually do like almost everything, but there was a time where anything green was immediately vetoed.

These days, I see green things and I think GET IN MY BELLY!! Seriously. I freaking love vegetables. It’s kind of ridiculous. Sometimes Steve calls me a rabbit because I eat so many veggies. There are worse things to love, right?

I actually didn’t intend for this to be a pesto. The original recipe didn’t call it a pesto, but I was surprised that, at least in my weird-o taste buds, it tasted just like delicious, oily, cheesy pesto sauce!

You guys, I freaking love pesto sauce. I also used to think it was healthy. Because it was green and not alfredo sauce. But let’s be real friends, the main ingredient is olive oil. And yes, olive oil is good in moderation, but when you like your noodles like me–sauce with a side of pasta, it adds up real quick.

So I was happy and surprised when this dish tasted just like a creamy pesto sauce! I made it for Steve, my mom, Hank and Charlie, and everyone was a huge fun!

Spaghetti & Spinach Avocado “Pesto”

yield 5 servings

adapted from Perry’s Plate’s Creamy Spinach Avocado Pasta

  • 10 oz box whole grain spaghetti (whole wheat, brown rice, quinoa, etc.)
  • 1/2 tbs light whipped butter
  • 3 cloves garlic, minced
  • 6-8 oz baby spinach
  • salt and pepper to taste
  • 1/3 cup nonfat plain Greek yogurt
  • 1 avocado, peeled, pitted, and cubed
  • 1 tbs dried rosemary
  • 1 oz bleu cheese
  • 2 tbs freshly grated parmesan cheese

Directions:

  1. Cook pasta according to package instructions. When it’s finished, drain, setting aside 1 cup starchy cooking liquid. Set pasta and reserved liquid aside.
  2. In a large, high rimmed saucepan, melt the butter over medium heat. Add garlic and cook for about 1-2 minutes.
  3. Add salt, pepper, and spinach to the saucepan. Cover and reduce heat to medium-low. Cook 4-5 minutes or until the spinach is completely wilted.
  4. Transfer spinach and garlic to a medium mixing bowl. Add yogurt, avocado, dried rosemary, and 1/2 cup reserved pasta water. Stir lightly, then blend using an immersion blender (or transfer to full blender or food processor).
  5. Transfer sauce back to pan, and stir in cheeses. If sauce is too thick, add extra pasta water until is reaches your desired consistency.
  6. Add cooked pasta and toss thoroughly to combine. Serve and top with extra parmesan if desired.

Spinach Artichoke Mac & Cheese

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Honestly, is it ever too early to start carb-o loading?

I think not. I really can’t believe I didn’t think of this sooner. There aren’t many things I love more than mac & cheese and spinach artichoke dip. Or just anything including cheese 😉

In fact, when I was younger and I started to get full, I would just pick any remaining cheese out of whatever dish I was eating. Hey, I never said there wasn’t a reason  I was 80 lbs overweight. Clearly, I cannot give up cheese forever. I tried once, and I think I lasted 36 hours. Therefore, it is clearly necessary for me to create creamy, cheesey dishes like this baby.

This mac & cheese is creamy, filling and full of flavor, but doesn’t leave you feeling heavy and overly full at the end. Instead of tons of pasta, it’s packed with veggies!

Also, start to finish is about 15 minutes. Yes please.

 

Spinach Artichoke Mac & Cheese

yield 6-8 servings

  • 8 oz dry whole grain pasta of choice
  • 1/2 tbs light whipped butter
  • 3 cloves garlic, minced
  • 8 oz reduced fat cream cheese
  • 1 cup unsweetened almond milk
  • 1 oz herbed goat cheese
  • 1/4 cup freshly grated parmesan cheese
  • 2 tsp lemon pepper
  • salt to taste
  • 10 oz package frozen spinach, thawed (you could easily use fresh as well)
  • 2 cans artichoke hearts, chopped

Directions:

  1. Place butter and garlic in a large, high rimmed pan over medium heat. Cook until fragrant (about 2-3 minutes).
  2. Add cheeses, milk, salt and pepper and whisk together until everything melts together in a creamy sauce. When sauce has come together, stir in spinach and artichoke hearts.
  3. Meanwhile, cook pasta according to package instructions. When fully cooked, drain and transfer into sauce.
  4. Toss pasta and sauce until fully combined, and serve.

 

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