Spring Vegetable Penne with Lemon-Cream Sauce

• 1 tablespoon extra-virgin olive oil
• 3/4 cup chopped Vidalia or other sweet onion
• 1 (4-ounce) package presliced mushrooms
• 1 teaspoon chopped fresh thyme
• 1 garlic clove, minced
• 1 tablespoon all-purpose flour 
• 1/2 cup fat-free, lower-sodium chicken broth 
• 1/2 cup half-and-half
• 3/4 cup frozen green peas
• 3 tablespoons shaved Parmesan cheese, divided
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 8 ounces uncooked penne
• 1 pound (1-inch) diagonally cut asparagus

Preparation

1. 1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and mushrooms; sauté 5 minutes or until tender. Add thyme and garlic; sauté 1 minute. Sprinkle mushroom mixture evenly with flour; cook 30 seconds, stirring constantly. Stir in broth and half-and-half; cook 2 minutes or until slightly thickened. Add peas, 2 tablespoons cheese, rind, and next 3 ingredients (through pepper); cook 1 minute or until peas are thoroughly heated.
2. 2. Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add asparagus to pan; drain. Add pasta mixture to mushroom mixture; toss gently to coat. Sprinkle with remaining 1 tablespoon cheese.

I got this recipe from Cooking Light magazine.  It was an alright dish.  It is a good recipe for another way to use asparagus.  

Megan-3/5

Jesse-2.5/5

Bruschetta

1 french baguette
2-3 medium tomatoes
handful of fresh basil
1/4 balsamic vinegar
3-4 tablespoons olive oil (plus extra for toasting)
1 garlic clove minced
fresh mozzarella sliced thinly

Slice bread about 1/4 inch thick pieces, lightly brush with oil oil on both sides.  Broil until brown on both sides.  Cool and store in bag until serving.  Combine tomatoes (diced) basil (finely chopped) garlic (minced) olive oil and balsamic vinegar.  let marinade 1-3 hours or longer.  Do NOT refrigerate.  Just before serving place slice of fresh mozzarella on toasted bread add teaspoon of marinade.

I got this recipe from my mom.  It is a great recipe for a part or if you are having company over.  Jesse is particular about his Italian dishes and he really likes this one.

Megan-4.5/5
Jesse-4/5  

Spicy Asian Marinated Flank Steak

• 2 tablespoons less-sodium soy sauce
• 1 tablespoon fresh lime juice
• 1 teaspoon curry powder
• 1 teaspoon ground red pepper
• 2 teaspoons minced peeled fresh ginger
• 1 1/2 teaspoons rice wine vinegar
• 1 teaspoon olive oil
• 1 teaspoon dark sesame oil
• 1 (8-ounce) can crushed pineapple in juice, drained
• 4 garlic cloves, minced
• 1 (1-pound) flank steak, trimmed
• Cooking spray
• 1/4 teaspoon salt

Preparation

1. 1. Combine first 10 ingredients in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning occasionally.
2. 2. Prepare grill to medium-high heat.
3. 3. Remove steak from bag; discard marinade. Place steak on grill rack coated with cooking spray, and grill for 4 minutes on each side or until desired degree of doneness. Sprinkle with salt, and let stand for 5 minutes. Cut steak diagonally across grain into thin slices.

I got this recipe from Cooking Light Magazine.  I is a good marinade but there are some other marinades that I like better and I found myself comparing this one to them so is why I scored it a 3.  

Megan-3/5

Jesse-4/5

Sesame Chicken With Snow Peas

Ingredients
5 tablespoons low-sodium soy sauce
4 teaspoons toasted sesame oil
2 teaspoons honey
1 1/4 pounds skinless, boneless chicken breasts, cut into 3/4-inch chunks
6 teaspoons canola oil
2 scallions, thinly sliced
1 tablespoon grated peeled ginger
3 cloves garlic, minced
1 1/4 cups low-sodium chicken broth
3 tablespoons sugar
3 to 4 teaspoons cornstarch
1 tablespoon rice vinegar
1 teaspoon chili paste
4 cups snow peas, trimmed
Cooked brown rice, for serving (optional)
2 tablespoons toasted sesame seeds
Directions
Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey in a bowl. Toss in the chicken and marinate 20 minutes.

Remove the chicken from the marinade using a slotted spoon. Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat. Cook the chicken in 2 batches, turning once or twice, until browned, 3 to 5 minutes (add 2 more teaspoons canola oil between batches). Transfer the chicken to a plate and wipe out the skillet.

Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions, reserving some of the green parts for topping. Add the ginger and garlic and cook, stirring, 1 minute. Whisk the broth, sugar, cornstarch, vinegar, chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes. Stir in the remaining 2 teaspoons sesame oil.

Meanwhile, cook the snow peas in a steamer basket set over a few inches of boiling water until crisp-tender, 2 to 3 minutes.

Return the chicken to the skillet with the sauce and heat through. Serve the chicken and snow peas over brown rice, if desired. Top with the sesame seeds and reserved scallion greens.

I got this recipe from Food Network Magazine.  This is a pretty good recipe if you are craving Chinese takeout but would like a healthier version.