I’m glad she’s moved on to bigger and better things…like Rachel Ray. I know not everyone can like everyone, but personally, I really like Rachel Ray. There’s something about her haphazard gathering of far too many ingredients at once that makes me uncomfortable for her and self-assured all at the same time. If she can look that ridiculous and disorganized on camera, then I’m probably not doing so bad within the confines of my kitchen’s walls, right?
When I was in Chicago last weekend, my mom had saved this recipe from Rachel’s show. Part of me thinks my mom saves the “outside of the box” recipes for me…and another part of me thinks she saves all the “healthy recipe” for when I’m in town so I am under the impression my parents are always “behaving” when it comes to their intake. I have been known to leap across the dinner table to remove excessive amounts of condiments from my father’s plate, or to authoritatively remove the salt shaker from his manly grip.
My mom gets two points for this one, though. One point for introducing me to another great, healthy recipe and one point for officially bidding farewell to Dr. Phil.
Spinach, Artichoke, and Tuna Tortellini Salad from Rachel Ray
1 10-oz frozen chopped spinach
Salt and pepper, to taste
1 lb whole wheat cheese tortellini
2 Tbsp extra-virgin olive oil
1 Tbsp unsalted butter
1 large shallot, finely chopped
3 to 4 cloves garlic, chopped
1 14-oz can quartered artichokes in water, drained
nutmeg, to taste
1 5-oz can tuna, drained and flaked
2 Tbsp fresh thyme, chopped
Defrost the spinach in the microwave, wring it dry and separate the leaves.
Meanwhile, bring a large pot of water to a boil, salt it, add the tortellini and cook according to package directions. Drain and let cool.
In a large skillet, heat the oil and butter over medium heat. Add the shallot and garlic and cook, stirring, for two minutes. Add the artichokes and spinach; season with salt and pepper and a hint of freshly grated nutmeg.
Add the tuna and pasta to a bowl. Top with the spinach and artichokes. Dress with the lemon juice and thyme. Serve or refrigerate for later. Yield 4 servings.
Nutrition Information (per serving): 353 calories; 15.3 g. fat; 46 mg. cholesterol; 534 mg. sodium; 34.8 g. carbohydrate; 7.5 g. fiber; 19.3 g. protein
Result: Simple, light, flavorful, and healthy. This is perfect for a light meal or something to pack for lunch as it can be eaten hot, room temperature, or cold. You can make this ahead of time, too. Can’t wait to make this again 🙂 Enjoy![/print_this]
I am off to campus to teach and as of 2pm I am stealing an hour or two of “me” time. Yesterday was…ridiculous. This evening will be a workout and a homemade meal. Somehow my apple and pretzel sticks didn’t quite hit the spot last night!
Question: What’s one of your TV show guilty pleasures?