Product Placement Wednesday - Trader Joe's Carefully Curated Collection Flavored Olive Oil

Yes, Product Placement Wednesday is back! Think of it as a recurring character in the cast that is my blog rather than a series regular. Too many things to blog about and not enough time to do it! For this "PPW" I have a GREAT item. One you will not want to miss!

Trader Joe's Carefully Curated Collection Flavored Olive Oil

Our friends at Trader Joe's are starting to fill their shelves with their fall seasonal items (pumpkin lovers take note!) and one of my favorites from last year is on the shelves ahead of schedule! I was told that this just arrived this week which was perfect timing as I am running dangerously low on all three flavors. So what are these wonderful flavors? Included in this pack you received Basil, Lemon & Hot Pepper. You can see some of Trader Joe's recommendations via the link above but here are some of my favorite uses:

Basil - Toss with whole wheat pasta, fresh tomatoes and your cheese of choice.

Lemon - Drizzle on a salad of butter lettuce, Parmesan cheese, avocado and blueberries.

Hot Pepper - Try this oil with the Jalapeno Chicken Sausage, brown rice, sauteed tomatoes, and feta cheese.

Keep in mind these are finishing oils - not cooking oils. I have experimented with all of them and the combinations are endless. I recommend adding a bit of nice salt to bring your dishes to life.

You can find the Carefully Curated Collection Flavored Olive Oil either in the olive oil section and/or in the new product section depending on your store. These oils have a great date on them (mine is 2015) so if you cook for a crowd you may want to pick up more than one! They would also make a great gift for the chefs in your life.

What are your favorite combinations with the flavored olive oils? I would love to hear from you!

Cooking Club, Part 2

A little over a month ago was the second meeting of Cooking Club! As a reminder, the guidelines we are trying to stick with are as follows:

• Fresh (or fresh frozen) veggies & fruit as much as possible
• Whole grains
• Minimally processed food
• Organic when possible and affordable
• Lower calorie dishes preferred

All the recipes below are linked back to the source if known and we don't take credit for any of them (even though with our tweaks they are NEW recipes!). We are missing Katie's recipe but hopefully she will send it over and I can update the post. Let us know what you think of these recipes as well as those from Cooking Club, Part 1!

Mia’s Contribution: Eggplant Caponata

2 tablespoons olive oil, plus more for grilling

1 large onion, finely chopped

2 tablespoons golden raisins

2 tablespoons pine nuts

2 garlic cloves, thinly sliced

1/4 to 1/2 teaspoon crushed red-pepper flakes

1/2 cup tomato paste

1 teaspoon unsweetened cocoa powder

2 tablespoons sugar, plus more if needed

1 small eggplant, cut into 1/2-inch cubes

1/3 cup white-wine vinegar

Coarse salt

2 cubes TJ's basil

2 cubes TJ's garlic

1. In a 5-quart Dutch oven or pot, heat oil over medium-high. Add onion, raisins, pine nuts, garlic, and red-pepper flakes; cook stirring occasionally, until onion has softened, 4 to 6 minutes.

2. Add tomato paste, cocoa powder, and sugar; cook, stirring, until tomato paste is fragrant, 2 to 3 minutes. Add eggplant, vinegar, and 1/3 cup water.

3. Cover and cook, stirring occasionally, until eggplant is tender and mixture is thick, 7 to 10 minutes. Season with salt and more sugar (up to 1 tablespoon), as desired.

4. Serve with crostini as an appetizer or over pasta as a meal.

Note: Raisins were not included in our version of this recipe and it turned out delicious.

Jasmin’s Contribution: Quinoa With Toasted Almonds & Dried Cranberries

1 cup quinoa

1/2 cup slivered blanched almonds

1 tsp vegetable oil

1 1/2 cups boiling water

1 vegan vegetable bouillon cube

1/2 tsp salt

1 cinnamon stick

1 bay leaf

1/2 cup dried cranberries

1. Soak the quinoa 15 minutes in cold water

2. Stir the quinoa with your hand, pour off most of the water and drain through a fine mesh strainer

3. Shake dry in the strainer, then set the strainer over a bowl or pitcher

4. Heat a wide bottomed pan on medium heat and add the oil

5. Stir and toast the sliced almonds until golden, then remove from pan

6. Add the quinoa. Stir and toast until dry and turning color

7. Add boiling water, veggie cube, salt, bay leaf and cinnamon stick, and dried cranberries

8. Bring back to boil, cover, turn the heat to simmer, cook for 10 minutes or until all the water is absorbed

9. Remove from heat and allow to sit five minutes with the lid on

10. Fluff gently with a fork and serve

Note: Cooked chicken was added to our version to up the protein content of the meal.

Rachael’s Contribution: Slow-Cooker White Bean and Kielbasa Stew

1 pound dried white beans (such as great Northern or navy)

14 ounces kielbasa, halved lengthwise and sliced 1/2 inch thick

4 cups low-sodium chicken broth

1 14.5-ounce can diced tomatoes

1 large onion, chopped

6 cloves garlic, chopped

1 teaspoon dried rosemary

5 ounces baby spinach (6 cups)

country bread, for serving

1. In a 4- to 6-quart slow cooker, combine the beans, kielbasa, broth, tomatoes (and their juices), onion, garlic, rosemary, and 1 cup water.

2. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).

3. Just before serving, stir in the spinach. Serve with the bread.

Note: Turkey kielbasa was substituted for regular kielbasa and the spinach was left out.

Gretchen’s Contribution: Easy Lasagna

1 28 oz. jar plain Ragu or other spaghetti sauce

1 ½ lb. browned ground chuck (or leaner beef)

1 6 oz. can tomato paste

1 15 oz. can tomato sauce

1 lb. low-fat ricotta cheese

1 lb. grated mozzarella cheese

Parmesan cheese

Lasagna noodles, uncooked

1. Combine first 4 ingredients to create sauce.

2. In 9 X 13 pan: layer of sauce (1/3), layer of noodles, layer of sauce (1/3), layer ALL ricotta cheese, layer ½ mozzarella cheese, sprinkle parmesan cheese to taste, layer of noodles, remaining sauce, remaining mozzarella cheese, sprinkle parmesan cheese to taste.

3. Bake at 350 degrees for 45 – 50 minutes. If top is dry, add a little more sauce. Let sit about 15 min. before cutting.

Note: Lots of substitutions were made with this dish. Organic marinara was used instead of Ragu. Ground turkey was used instead of ground chuck. Fat free ricotta was used instead of low fat. Low fat mozzarella was used instead of regular. Also the first layer of sauce did not have meat in it and two layers of fresh baby spinach were added after the ricotta cheese and before the final layer of mozzarella. The spinach didn't add much but was an easy way to sneak in some veggies. Next time I would add more spinach. This is also to adapt for vegetarians too. Just leave out the meat!

Iron Chef West Hollywood, Part 4

I can't believe how many recipes I have yet to post! There are still some from The Bachelorette and Bachelor Pad plus at least one picnic! Today's post was a recent dinner Katie and I made. It was not completely Iron Chef style like we've done in the past but we did still somewhat throw it together.

Meatless Meatballs and Vegetable Saute

8 meatless meatballs

10 baby zucchini, chopped

1/2 cup frozen leeks

1/4 cup white onion

1/4 cup red onion

1 tablespoon garlic

dried rosemary

coarse sea salt

Trader Joe's Flower Pepper

garlic olive oil

parmesan cheese

cooked brown rice or whole wheat pasta

1. Saute onion and leeks in a bit of water to help soften.

2. When onions start to look clear, add baby zucchini and garlic and continue to saute until zucchini softens. Add more water if needed.

3. Microwave meatless meatballs per package instructions.

4. Add rosemary, salt and flower pepper to vegetable mixture to taste.

5. Add meatless meatballs to vegetable mixture.

6. Top brown rice or whole wheat pasta (we used rice) with meatballs and vegetable mixture.

7. Drizzle with garlic olive oil and top with parmesan cheese.

Trader Joe's Kale Salad Knock Off

Note - This is a knock off of a new salad that Trader Joe's is carrying. It sounded so good but the dressing had so many calories that I figured I should just try to make it myself! The original doesn't include avocado and does include almonds but I made the substitutions based on what I had at my house. I have made it again with wasabi almonds and it was also delish!

4 cups of kale

1/2 cup edamame, shelled

1/2 avocado, chopped

1/2 cup dried cranberries

1/2 cup non-fat Greek yogurt

1 tablespoon garlic olive oil

1/8 cup fresh lemon juice

coarse sea salt, to taste

1. Combine kale, edamame, avocado, cranberries, (& almonds if you desire).

2. In a separate bowl, combine yogurt, garlic olive oil, lemon juice, and salt.

3. Top kale salad with dressing and mix well to coat the entire salad. The dressing is really thick so it will take a minute or so to combine properly.

Iron Chef West Hollywood, Part 3

As promised, here is the best in the recent "Iron Chef West Hollywood" series! The secret ingredients were: portobello mushroom, kale, chopped cucumber, roasted garlic, red grapes and almonds. Yes, these were a lot of items to work with but that don't really go together. Once I had the secret ingredients I did a quick scan of what I had and decided that kale and tomatoes went together. This brought me to Real Simple's Enhanced Recipe Search where I found the great pasta dish below! We made some changes (of course) so rather than write out the entire recipe, I have just noted our changes.

Whole-Grain Spaghetti with Garlicky Kale and Tomatoes

1. As we were only making two servings, we adjusted portions of ingredients accordingly.

2. Ingredient substitutions: baby heirloom tomatoes for grape tomatoes, roasted garlic for regular garlic, and parmesan for pecorino cheese.

3. Prep changes: Since the garlic was already roasted, we did not saute this at the beginning of the recipe. Instead it was added towards the end to heat through. Also, we did not combine everything with the pasta but rather place the kale/tomato/red onion/garlic mixture on top of the pasta. We then garnished with parmesan cheese, almonds, salt and pepper.

Cucumber & Grape Salad

Please note that measurements are approximate.

1 cup cucumber, chopped

1 cup red grapes

1/3 cup fat free feta

olive oil

2 tablespoons mint, chopped

sea salt

1. Combine cucumber, grapes, feta and mint.

2. Drizzle with olive oil and top with coarse sea salt.

3. Stir and serve.

This salad was so delicious and refreshing! It is a perfect warm weather salad and will keep well in the heat.

Portobello Mushroom with Balsamic Reduction

1 portobello mushroom top

1/2 cup balsamic vinegar

1. Place portobello mushroom and balsamic in a saute pan and cook over medium heat.

2. Turn the mushroom regularly to make sure it is cooked through.

3. Watch temperature and balsamic closely as the balsamic may reduce faster that you expect. Add additional balsamic if needed.

4. Once mushroom is cooked through, discard the remaining balsamic reduction or use for another purpose. The mushroom will have soaked up an adequate amount.

Cooking Club, Part 1

So this past Sunday night was the first meeting of my new Cooking Club! There are a total of 6 people in the club - size based on manageable number of portions but also providing a variety of options each time we meet. The guidelines we are trying to stick with are as follows:

• Fresh (or fresh frozen) veggies & fruit as much as possible
• Whole grains
• Minimally processed food
• Organic when possible and affordable
• Lower calorie dishes preferred

Unfortunately we did not have full participation for our first "meeting" but everyone enjoyed catching up with some light snacks and wine while exchanging delicious homemade food. Also, we are not taking credit for the recipes below but are not sure who to credit for most.

Check out the recipes below and let us know what you think!

Rachael's Contribution: Matzo Ball Soup

A few notes from Rachael:

I cook a whole chicken in a crock pot for about 4 hours on high (6-7 on low) or until the meat thermometer reaches 180 degrees since its a whole chicken. You can also do this with some chicken thighs if you are making a small portion. Remember to remove the giblets inside the chicken and then put your "poultry bouquet" of herbs (found in the produce section) inside the chicken. Add about 2 cups of water, salt, pepper, and the veggies listed on the recipe.

After the chicken is cooked remove it from the pot and use the juices to add to the chicken stock. This homemade stock gives you all the great flavor. Once you've heated your broth, pull the chicken from the breasts to add to the soup, chop up some of the cooked carrots, add your cooked matzo balls, and then a few sprigs of dill. (Note: I chopped the dill too fine and it made the soup look green. Just chopped it a few times. I also did not use the chicken fat in the matzo balls since we wanted to keep it healthier. I cooked the balls for only about 10 mins since they were on the smaller side.)

Jasmin's Contribution: Gluten Free Baked Penne with Spinach

1 large bag of gluten free penne pasta

3 large cans of organic crushed tomatoes

1 small can of tomato paste

1 container of low cal fresh mozzarella - bocachinni if you can get it

1 small tub of low fat ricotta cheese

1 small white onion

4 cloves of garlic

1 container of grated parm cheese (the good stuff)

1 large bag fresh spinach

Fresh basil

Fresh oregano

6 pepper cloves

Salt and pepper to taste

2 tbspn of olive oil

Sauce

In a large pot heat olive oil, add crushed garlic and diced onions

Once onions are translucent, add basil, oregano, pepper cloves, salt and pepper. Mix and simmer for 1 minute.

Add crushed tomatoes and stirr. Bring to boil on high/ med heat. Once boiled, stirr and reduce to simmer for 1 hour.

After an hour, add tomatoe paste and add 1/2 tub of reduced fat parm cheese. Stir, simmer for 1 additional hour.

After 2 hours, add 1 large bag of fresh spinach to sauce. Let cook/ wilt for 5 mins.

Boil pasta in separate pot.

In lasagna tray, add sauce to the bottom of the pan. Add layer of pasta. On top of pasta layer mozzarella cheese and spread ricotta cheese in a thin layer. Repeat to desired amount. Very important ( be liberal with the sauce, especially cover the sides and corners to avoid burning). When layers are completed, cover with tin foil and bake on 350 for 45 mins. After 45 mins, remove foil and bake for another 20 mins uncovered ( to allow for crisp).

And there you have it! Serves 8+. Enjoy!

Mia's Contribution: Pasta with Potatoes & Spinach

Pasta/Potatoes

1 1/2 vegetable bullion cubes

16 oz whole wheat pasta (I also use the organic brown rice pasta from TJ’s but it doesn’t taste that great the next day)

4 small caribe (or any potatoes (about 1 lb)

Sauce

1 tbsp olive oil

2 tbsp dried basil

5 cloves garlic, minced

1 cup vegetable broth/stock

1 lemon juiced

4 cups amaranth or fresh spinach, washed and chopped if leaves are large

1 15 oz can cannellini beans

salt and pepper to taste

1 tbsp fresh basil (optional)

2 tbsp fresh chives (optional)

1) Add water to a large pot. Bring to a boil.

2) Slice potatoes: quarter, then slice lengthwise, 1/4”.

3) Once water is boiling, add bullion cubes. Stir until they're dissolved. Add potatoes and pasta (in that order). Cover. Cook until pasta is al dente and potatoes are tender/cooked all the way through. Drain and return to pot.

In the meantime...

4) In a small bowl, combine dried basil and olive oil. Mix. Set aside

5) In large skillet, heat oil over medium heat. Add basil and warm through. Add garlic. Cook for 1 or 2 minutes, until fragrant and it just starts to brown.

6) Add vegetable broth and lemon juice, scraping bottom of pan with your spoon to get all the good stuff mixed in.

7) Add greens. Stir until just wilted. Add beans with just a bit of the bean water. Stir and simmer for 2 to 3 minutes. Salt and pepper to taste.

8) In the large pasta pot (assuming it will leave room for you to stir), add sauce to the pasta/potatoes and mix it all together.

9) Garnish with fresh basil and chives if you have them lying around. I had just a few leaves of basil and barely an ounce of chives I needed to use. That’s why they’re in there.

Gretchen's Contribution: Taco Soup

1 15 oz. can diced tomatoes

2 cans Rotel (comes in several flavors: original, mild, Mexican, hot)

1 15 oz. can corn, drained

1 15 oz. can black beans, drained

1 15 oz. can kidney beans, drained

1 15 oz. can refried beans, fat free

2 9.75 oz. cans of white meat chicken, drained

1 packet taco seasoning mix

1-2 packets Ranch dressing powder mix (I use one, less salty)

Place all ingredients in a crockpot (break up chicken as you put it in crockpot for best results) and simmer on HIGH for about 1 ½ - 2 hours. Stir the mixture several times during the cooking process.

Serve with shredded fat free cheese (or your favorite cheese). One cup is an ample serving when you add the cheese. You can also top with crumbled baked tortilla chips, fat free sour cream or avocado.

Serves 10

Katie's Contribution: Slow Cooked Braised Pork with Roasted Tomatillo

4lb boneless pork shoulder or butt

2 cups tomatillo or salsa verde

2 1/3 cups reduced sodium chicken broth

1 large onion

1 1/3 tsp. cumin seeds or ground cumin

4 plum tomatoes

2/3 cup cilantro

quinoa

1. Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles to trim fat. Cut into 2" chunks and rinse with cold water. Place in a 5 qt slow cooker and cook on high.

2. Combine tomatillo, broth, onion & cumin in saucepan and bring to boil over high heat. Pour over meat, then add tomatoes and stir gently. Place lid on slow cooker and cook for 6-7 hours until meat pull apart easily.

3. Using a slotted spoon, transfer pork into a large bowl. Cover and keep warm. Pour sauce and vegetables into skillet & skim fat. Bring to boil over high heat. Boil skimming froth periodically for 20 minutes. Add pork and cilantro while heating through.

4. Serve over rice/quinoa (cook per package instructions) and garnish with sour cream and cilantro.

Iron Chef West Hollywood, Part 1

So first of all, I must apologize for the week plus of radio silence! New job = reduced blogging time. Good for me, bad for you. Not to worry, I plan to make time for all of you as I have so many "recipes" to share!

This is the first in a series I am calling "Iron Chef West Hollywood" because the meals are essentially made from ingredients in my pantry and random additions by my friend Katie. I posted a recipe for Fresh Vegetable Pasta last month which was the precursor to this new series. Please note that these recipes more than ever will be less specific with proportions but I promise to do my best to give you as much accuracy as possible!

Apple & Leek Pasta

1 1/2 cup frozen leeks (or fresh leeks if you desire)

1/2 golden delicious apple, diced

2 tablespoons fresh mint, chopped

whole wheat pasta (2 servings - we went light on the pasta)

garlic olive oil

olive oil

shaved parmesan cheese

sea salt

1. Cook pasta according to directions.

2. Saute leeks in a little olive oil until slightly browned.

3. Top pasta with leeks and apple.

4. Drizzle with garlic olive oil.

5. Top with parmesan, mint and sea salt to taste.

Serves 2

Farmers Market + Pantry = Dinner

A couple weeks ago Katie and I decided to throw some dinner together based on what I had in my fridge/pantry and what she had leftover from a farmers market cooking demonstration. The result was a delicious, healthy summer pasta dish! We enjoyed the recipe below with veggie sausage (her) and turkey meatballs (me) but it would also be wonderful on its own or with chicken.

Fresh Vegetable Pasta

1 cup whole wheat pasta (we used rotelle but you can use whichever you prefer) - This amount is approximate as you may prefer a higher pasta to topping ratio or like me you like a little leftover pasta to enjoy later in the week.

1 clove garlic, chopped

1 zucchini, chopped

1 white squash, chopped

3 artichoke hearts, chopped

2 handfuls cherry tomatoes

15 kalamata olives, pitted

6 large basil leaves, chiffionade

1/3 cup fat free feta

garlic olive oil (We used Trader Joe's)

fresh ground sea salt

1. Cook pasta according to directions.

2. Saute garlic, zucchini, and white squash.

3. When pasta and vegetables are almost ready, add artichoke hearts, cherry tomatoes, kalamata olives and basil to the sauteed vegetables. Heat through.

4. Top pasta with vegetable mixture and sprinkle with fat free feta and drizzle with garlic olive oil.

5. Add a protein if desired.

Serves 2

The Bachelor Dinner, Part 8

I know it has been well over a month since The Bachelor wrapped and I still have yet to share all of our dinner recipes. I figured I had better get with it since The Bachelorette starts on Monday! Also, since these meals took place in January, my memory is starting to slip. For the sake of time and interest level, I will include all of the missing items (that I can remember) in one post. Please note that while we are giant pigs, we did not eat everything in one sitting. These are probably some of the easiest items we made all season and guess where I did nearly all of the shopping - that's right - Trader Joe's.

Roasted Chicken Patties with Onions & Feta

1 Package/2 Trader Joe's Roasted Chicken Patties

1/2 Cup Trader Joe's Balsamic Glazed Grilled Sweet Onions (approximate amount) - alternate recipe available here.

1/4 Cup Trader Joe's Fat Free Feta

Chives - optional garnish

1. Heat chicken patties per instructions. If using fresh ground chicken, prepare as desired.

2. Heat balsamic onions in microwave per instructions. If making from scratch, prepare according to directions available here.

3. Top chicken patties with onions. Sprinkle feta on top.

4. Garnish with chopped chives if desired.

We enjoyed our chicken patties on a plate but I think this would be equally good on a roll. Our sides this evening included a salad and Trader Joe's Sun-dried Tomato and Goat Cheese Ravioli with Basil Olive Oil.

Turkey Bolognese with Meatballs

1 Package Trader Joe's Turkey Bolognese "Just Sauce"

4-6 Trader Joe's Turkey Meatballs

Whole Wheat Pasta (You choose the shape and amount. I tend to use fettuccine or fusilli and no more than 3/4 cup cooked per person.)

Shaved Parmesan Cheese - optional garnish

1. Cook pasta to desired level of doneness. Drain and set aside.

2. When pasta is nearly done cooking, begin heating bolognese sauce. I use the microwave instructions and find that it takes a bit longer than stated on the box. Be prepared to adjust to work with your microwave.

3. Once the bolognese sauce is heated, heat the desired number of turkey meatballs. Again, I use the microwave for both items but the stove top is also an option.

4. Place pasta on plate, top with meatballs and finish with bolognese sauce.

5. Garnish with Parmesan cheese if desired.

This very filling (and quite possibly the easiest) meal with accompanied by an arugula salad and homemade garlic bread made with roasted garlic and Parmesan cheese.

So there probably will not be a menu for the premiere of The Bachelorette next week due to some scheduling challenges but new Monday dinner recipes will be back soon! If you have ideas or suggestions of things you would like us to try and make simple & healthy, let me know!

The Bachelor Dinner, Part 5

So as you can see, I'm not really one for recipes. I like to think of them as jumping off points. Well this week I made on of the dishes from an actual recipe! Ok, I made a few small adjustments but more or less followed the recipe. This week we enjoyed Lemon Ricotta Pasta with Arugula, Lemon Chicken, and Green Beans with Red Onion and Creamy Feta Dressing.

Lemon Ricotta Pasta

I didn't follow a recipe when I made this particular dish. I looked at a number of similar recipes online and they all included extra oil, butter or cream. I wanted to keep it light and healthy. This is the closest recipe I could find online after the fact - Lemon Ricotta Pasta for those of you that would prefer a standard recipe. Here is the Gretchen version:

1/2 lb Whole Wheat Rotelle Pasta (Penne, Fusilli, or other similar pasta would be a good substitute)

15 oz Fat Free Ricotta Cheese (I used slightly less because I already ate part of it. :) )

1 Lemon - Zest & Juice (I only used juice from 1/2 the lemon but it could have used a bit more. Adjust to your taste.)

1 Bag of Arugula - rinsed and chopped

Garlic

Salt

Pepper

1. Cook the pasta until it is al dente.

2. While the pasta is cooking, combine the ricotta cheese, lemon zest (do yourself a favor and buy a microplane instead of a standard zester. So much easier!), lemon juice (squeeze through your fingers to catch seeds), garlic (to taste), salt (to taste) and pepper (to taste).

3. When the pasta is done, first scoop out 1/3 cup of the pasta water.

4. Place desired amount of arugula into pasta strainer. The heat of the pasta will wilt the arugula. You may not choose to use the entire bag but I would recommend at least half a bag because it shrinks up a lot.

5. Dump pasta into strainer.

6. Mix reserved pasta water into ricotta mixture until desired consistency is reached. The recipe I linked to above says to use the entire 1/3 cup but I didn't even use half that much. It is up to you how thin you want your sauce to be.

7. Throw pasta and arugula back into pot and top with ricotta mixture.

8. Stir all items together and serve!

Servings - 4 to 6 healthy sides

Lemon Chicken

This was not made from scratch but purchased from Trader Joe's. If you choose to make your own lemon chicken, I recommend using real lemons and not lemon juice from a bottle no matter what the recipe says. I have horrible memories of that flavor from when I was a kid. (Sorry Mom. I know you were just trying to expand our menu options. I will share your amazing Blueberry Muffins in a future entry!) When enjoying pasta leftovers, I made some turkey meatballs and they were also pretty good with the pasta. I nice chicken sausage would probably also be quite good.

Green Beans with Red Onion and Creamy Feta Dressing

As I mentioned, I basically followed the recipe on this on. This recipe is from the I Heart Trader Joe's Cookbook but it is easy to make even if you don't have a Trader Joe's nearby. I'll note my substitutions in parenthesis. Also, I only made about 1/2 the dressing as I wasn't sure how long it would keep and there were only two of us for dinner. It still turned out great!

1 16 oz Package Fresh Green Beans, trimmed & steamed (12 oz Haricot Vert Steam in Bag)

1/2 Red Onion, thinly sliced

Dressing

1/2 cup Plain Yogurt (Fat Free Plain Greek Yogurt)

3/4 cup Feta Cheese, crumbled (Fat Free Feta Cheese)

1 tablespoon Lemon Juice or Red Wine Vinegar (I used the vinegar)

Freshly Ground Black Pepper

2 tablespoons Chopped Basil, for garnish

1. Arrange green beans on a serving plate and scatter most of the red onion slices over the surface, reserving a few.

2. Whisk together the dressing ingredients. Note: The dressing will be thick with pieces of feta throughout.

3. Dollop the dressing over the salad and garnish with reserved red onion slices and basil.

I mixed the onion into the dressing as I was plating up individual portions and it worked just fine.

Servings - 4 to 6

We enjoyed a rose wine with our meal though I think I crisp white would also be good.

This meal was SO easy and pretty healthy. I hope you'll try it out soon. Please let me know what you think!