Delivery #1

 First delivery was a success!  It has been less than a week and we have eaten most of the fruit and veggies.  The highlight by far was the Red Chard.  I never would have tried this on my own and was even dreading it a little, but we will definitely make it again! 

I made a variation of the recipe below.   Mostly I just skipped the pinto beans and lime juice (didn’t have any) and salt since the red chard tasted almost salty on its own.


http://allrecipes.com/Recipe/Swiss-Chard-with-Pinto-Beans-and-Goat-Cheese/Detail.aspx

On Saturday, I got nervous that I hadn’t used up any veggies so I cooked all of these with onions, chicken, whole wheat rice, a little wine and butter.  It made a ton and will be perfect for dinner when Dave is out of town this week.

Freezer Cooking 101

Hi there!  Thought of you guys when I came across this link for cooking for the freezer.  I just checked out some of the freezer recipes and I didn't really see anything that I'd want to cook, but thought maybe you guys might find something or benefit from the planning tips (I don't plan). 

Green Bean Delivery

Check out Green Bean Delivery’s website:  http://www.greenbeandelivery.com/cincinnati/

I signed up for a small produce box to be delivered to my door every other Tuesday!  I am so excited!  You view your box the weekend before and make changes.  All I changed this week was adding an extra apple instead of a lemon.  I am going to try not to change much so we can try different fruits and veggies we normally wouldn’t purchase.  I will post a picture of the box once it arrives this week. 

Here is what will be coming:

5 Pink Lady Apples, Asparagus, Broccolette, Greens (Red Chard), Lettuce (Boston Bib), 10oz White Button Mushrooms, 4 Navel Oranges, 16oz Strawberries, and a pint of Grape Tomatoes

Quinoa Broccoli Frittata

Another great recipe thanks to Melissa (and Oxygen Magazine)!  I can’t wait to have this for lunch the next two days!   I really liked it but it was a little bland so we added pepper and a little more cheese on top.  :)

Ingredients -

1 whole egg and 2 egg whites (I used 3 whole eggs....and then threw in a 4^th when I thought the egg to quinoa/broccoli ratio looked too low.  This is my first Frittata, but somehow I thought I still new better than the recipe  ;)
½ cup nonfat milk
½ cup fat-free shredded cheddar cheese (I used regular) 
Sea salt, to taste (I used a little garlic power instead because I saw that in another version of this recipe online)
1 cup quinoa, cooked
1 14-oz bag frozen broccoli

I also added chopped onion which was really good in it if I do say so! 

Directions-
In a medium bowl, scramble egg, egg whites, and milk, then add cheese and salt to taste. Put quinoa and broccoli in an oven safe skillet, pour egg mixture over it and cook over medium-high heat until eggs are set around edges. Place skillet under broiler until middle is set and edges are brown.

Makes 4 (good sized) servings, Nutrients per serving (in original recipe)
Calories: 263, Total Fat: 4 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 56 mg, Sodium: 229 mg, Total Carbohydrates: 37 g, Dietarty Fiber: 5 g, Sugars: 5 g, Protein: 15 g, Iron: 2 mg

Veggie Hummus Pizza at Poppytalk

Hey everyone!  It's been awhile, eh?  I haven't been very adventurous lately but plan to start up again soon...  Well, here's the thing.  I was looking through my blogs today and I came across this veggie hummus pizza on Poppytalk, a blog I LOVE, and I though of you guys.  Well, first I thought- I've got to try this! then I thought of you guys:)  So anyway, its a veggie pizza that uses hummus instead of tomato sauce.  Visit here to get the details.  I think I'll add some tomato and some artichoke hearts when I make it and maybe nix the cauliflower..... what would you put on yours?

Happy New Year!

Hi all - I have been a terrible contributor recently. Its not that I haven't been cooking; it just that between the new job, new dog, and the holidays, I haven't made time to share. Hopefully, the new year and the crappy winter weather will inspire me to be a better contributor.

Today's recipe was a simple one for minestrone. Be forewarned - there is a lot of chopping, but it is a great way to get in lots of vegetables. The recipe I started from is below. I made a few substitutions based on what I like and had on hand. I love that about soups - unlike say, baking, with soup you can measure entirely by eyeball, add/subtract/substitute almost anything within reason, and if you forget something, you can usually add it in later without any problems.

First, I used beef broth instead of water or stock since I had some leftover from last weekend's spicy pepper beef stew (will try to post on that later when I have time t transcribe the recipe). I also used V8 left over from that stew in place of the tomato puree. I added some green beans with the carrots because they looked good at the store. I used canned garbanzo beans because soaking for 2 hours and cooking for another one seemed like a lot of work when the canned variety are almost as cheap as the bagged dried variety. Since I still try to limit refined carbs, I left out the pasta (making my version not 'real' minestrone, but whateva). In its place, I added some diced chicken sausage that I had leftover. And I added crushed red pepper flakes because they make everything better.

I topped the soup with the parsley, which seemed a little wasteful given I had to buy more parsley than I could use in a year. However, it really did add something. I also shaved a little Parmesan on to it the bowl. Yum! My only other advice is don't leave out the wine. I almost did, but once I added it, the soup definitely tasted better. Enjoy!

Minestrone

Recipe By: Mollie Katzen, "Moosewood Cookbook"

Serving Size: 4 (crazy talk - more like 6)

3 tablespoons olive oil

1 cup chopped onion

5 cloves crushed garlic

1 cup celery -- minced

1 cup carrot -- cubed

1 cup eggplant -- cubed (Or zucchini)

1 cup chopped green bell pepper

2 teaspoons salt

1/4 teaspoon black pepper

1 teaspoon oregano

1/2 cup fresh parsley -- chopped

1 1/2 cups cooked garbanzo beans (Or pea beans)

1/2 cup dry pasta

1 cup chopped fresh tomatoes

1 teaspoon basil

2 cups tomato puree

3 1/2 cups water or stock

3 tablespoons dry red wine

In a soup kettle, saute garlic and onions in olive oil until they are soft and translucent.

Add 1 tsp. salt, carrot, celery and eggplant.

(If you use zucchini, add it with the green pepper.) Mix well.

Add oregano, black pepper and basil.

Cover and cook over low heat 5-8 minutes.

Add green pepper, stock, puree, cooked beans and wine.

Cover and simmer 15 minutes.

Add tomatoes and remaining salt.

Keep at lowest heat until 10 minutes before you plan to serve.

Then, heat the soup to a boil, add pasta, and boil gently until pasta is tender.

Serve immediately, topped with parsley.

NOTES : This recipe calls for cooked pea beans or garbanzo beans (chickpeas).

If you use chickpeas, begin soaking them 3 1/2 hours before you make the soup.

After 2 soaking hours, cook them in boiling water for about 1 1/2 hours - until comfortably chewable.

If you use pea beans, you needn't soak them, but give them 1 1/2 -2 hours to cook.

In either case, if you cook the beans in plenty of water, save the extra water to use as stock for the soup.

You'll have a fuller-flavored, higher-proteined minestrone.

Curry Peanut Soup

This soup took a little prep time, but was worth it!  It was my first time cooking with curry so I was a little nervous, but Dave and I both loved it.  I was very excited to eat leftovers all week and was so upset to find that I forgot to put it in the refrigerator overnight and had to throw the rest out.  :( 

This is yet another Oxygen magazine recipe.  This came from an article which showed the cost per serving.  They say this recipe cost $1.12 per serving!  It says it makes 12 servings.  As a main meal, I think it was going to end up being about 8 servings or so.  I used chicken instead of shrimp and next time I might skip the meat altogether.  It was very filling.

Ingredients

2 T low sodium soy sauce
1 onion, chopped
2 small sweet potatoes, diced
1 large carrot, sliced
1 celery stalk, sliced
1/2 red bell pepper, diced
1 lb small shrimp, cleaned and deveined (I used shredded chicken instead)
1 15 oz can crushed tomatoes
32 oz low sodium veg stock
1 15 oz can low sodium garbanzo beans, drained and rinsed
1/2 cup chopped fresh cilantro
3 T natural peanut butter
2 t curry powder

Preparation

1. Heat 1/2 c water, add soy sauce in large pot
2. Add onion and sweet potatoes. Cook for 5 min over high heat, stir occasionally
3. Add carrot, celery, pepper. Cover and cook 3 min
4. Add shrimp and cook until no longer white, about 5 min
5.Stir in tomatoes, stock, beans, and cilantro
6. Blend peanut butter with 1/3 cup water and curry powder. Add to soup
7. Stir to mix well. Cover and simmer ten minutes (I ended up simmering about 20 minutes to get the sweet potatoes to cook all the way)   

Nutrition –140 cal, 3g fat, 0 saturated fat, 0 trans fat, 55 mg cholesterol, 400 mg sodium, 15 g carbohydrates, 3 g dietary fiber, 3 g sugar, 13 g protein, 2 mg iron (1 cup serving)

Steel Cut Oats

I finally made Melissa’s Steel Cut Oat breakfast recipe she posted in September.  It was delicious.  I followed her advice and made extra for breakfast tomorrow.  I added flaxseed, blueberries, shaved almonds, and honey to mine.  All the extras make it hard to really see the oats in the picture though.

Super Easy Broccoli Cauliflower Salad

Thanks to Dave’s cousin, I rediscovered cauliflower.  After trying her salad, I realized I like cauliflower and broccoli much better uncooked.  And an added bonus is you get more nutrients when eating the veggies raw!

Mix together – broccoli, cauliflower, cransins, cashews, and poppy seed dressing. 

Shredded Chicken

In an attempt to eat more greens and veggies, I have been trying to eat a spinach salad for lunch more often.  I was having trouble getting good protein for the salad...until now!  I buy a bunch of chicken breasts and cook them in the crock-pot with water.  Once the chicken is done, it shreds easily with a fork.  I divide it into bags to store in the freezer for soups and salads.  I just break off a small portion of chicken from the bag the night before to put on the salad.  The chicken is thawed by lunch the next day. 

This week I also added black beans to my salad.  I have been reading more about the many health benefits of beans and why it is important to incorporate them into your diet.  Check out this link for information on why beans are so good for you!  http://www.buzzle.com/articles/the-incredible-health-benefits-of-beans.html

Does anyone have any healthy time saving they tips use?  I would love to hear them!

In Defense of Artichokes

OK.  So I feel like I was a bit hard on artichokes in my last post.  Especially after Melita's comments in defense of them.  I can see how they'd be a fun food and I even thought that as I was eating it.  I just CANNOT do the mayo.  But if I could find another dip, I might be more likely to cook them.  I feel like I should offer some of the good things about artichokes that I left out last night in my haste to hit the hay:

Artichokes are very good for you and low in calories.  According to internet sources that 25 Calorie artichoke provides 6% of the Recommended Daily Value of phosphorus, 10% of magnesium, 8% of manganese, 10% of chromium, 5% of potassium, 4% of iron and 2% of calcium and iron. In addition to all these important minerals, artichokes are a good source of fiber (12% of the RDV), vitamin C (10% of the RDV), and folate (10% of the RDV). 


So, I hope my gross post didn't discourage you too much from eating these- they actually could be a very fun group appetizer. 

Have a great weekend!

NEW FOOD FRIDAY- Artichoke

Simply Recipes 

Hello Again!  How was your TG?  Mine was lovely, thanks.  So, I have to admit this weeks New Food was not actually eaten this week but a few weeks ago so I'm doing this from memory a little bit.  Second admission is that this technically isn't a new food for me- HOWEVER- I have never made it, nor have I ever hunkered down and properly tackled a real, whole artichoke.  Kind of a strange experience, I have to say.  I bought one whilst hopelessly perusing the veggie section, thinking of ways to shock and awe you with my food prowess- or lack thereof.  I was clueless how to prepare it, or even how to eat it since I've only had it in dip and on veggie pizza (hmmm- thinking of that is making me hungry).  So when I read on Simply Recipes that you actually eat the leaves, but only part of each leaf, my eyebrows furrowed in confusion.  So, you're telling me that I cook this ginormous thing but throw half of it out?  I said to myself. Wasteful. But, I went on with my research because I'm hopelessly and tirelessly dedicated to you. sigh... forehead swoon.

I followed these directions to a T (although, now that I think of it, I think I boiled it instead of steaming it).  I'd show you pics but its rather boring.  A pot of water.  No thanks.  Me standing there watching the pot until it FINALLY boils.  Double no thanks.  A splash of lemon some salt and garlic powder (which made a really gross film on my pot by the way)- eh, I'll pass.

But here it is all boiled and arranged.  See that stuff popping out of the top of the leaf like Guido's chest hair?  THAT's what you're supposed to eat.  

So, its weird.  Its kind of like something I can see cheesy people eating when they want to be romantic.  Eww.  That just makes me uncomfortable.  Its right up there with the word panties.  So, I had to get over that.  The dip too- I just felt wrong eating mayo with a little vinegar in it.  The thought of it now makes me wanna barf.  But anyway, I dipped the leaf into the mayo and pulled my teeth across the leaf as directed.  A little meat came out and I ate it, then discarded the remainder of the leaf on my designated trash plate.  Hmmm.  Appetizing. Repeat 1000 times.  So, here's the thing.  I thought it tasted o.k. while I ate it but it haunted me all day after I was done- not in a physical way but a mental one.  Every time I smelled evidence of it I cursed the day I let artichoke into my house.  I think it was the mayo mix that really put me over the edge.  Ug.  I think I'm gonna stick to canned artichoke hearts and I'll leave the real deal to the love birds.

over and out.  k.

My Favorite Fall Food...

is spaghetti squash!  I love the sweet taste of the squash instead of noodles and enjoy getting the extra veggies!  To prepare, cut the squash in half, scoop out the seeds, and place face down on a dish in the microwave for about 10-15 minutes.  I usually just keep checking until the outside of the squash feels like it gives a little when pressing on it.  The all you do is use a fork to pull the squash apart.  It comes out looking like spaghetti!  It is good with a meat sauce (as in the picture), with grilled chicken and tomato sauce for a healthier chicken parmesan, or as a side dish with a little butter, pepper, and parmesan cheese. 

Alright ladies, Emily and I have reached the half way point of Insanity. We are officially done with the first month of workouts. Don't worry, the first month only took us six weeks. However, that is actually a good thing because we decided to take a more realistic approach and decided that 4 days a week was our goal. We have achieved that goal and actually once we both each had a 5 day workout week.

Now we are currently in our Recovery Week. Starting next week is the crazy second month. We are a little intimidated but ready to kick butt!!

NEW FOOD FRIDAY- Chard!

 

It Friday! again and today I'm all set to go with a very clean digestive tract (ew.  too much info) after eating a little of the CHARD last night (no really, it hasn't been bad at all, I just thought I'd make a little joke.  Funny?  No? Oh well.) .  But anyway.  It went down like this:  Last night I re-read the tips given to me from June and Melita noting again that their recommendation was to buy the bright lights variety and also noting for the first time that the CHARD should have brightly colored stems.  When I went to the store, there were no bright light CHARDS (what exactly is the plural of chard?) to be found so I stood there for awhile with two choices in my hands.  I chose green CHARD with white stems and upon re-reading my directions, promptly kicked myself, then asked Jason to pick up the Rainbow variety (which has the multi-colored stems that CHARD is famous for... Maybe its the same as bright lights?).  

I also had two different recipes I wanted to try- one from June and one from a poster I found  (long story).  So, for this New Food Friday I have a few comparisons....  

Rainbow VS. Green Chard and...

Grill VS Steaming.

First of all, whats so great about CHARD?

Just a quick search on the internet tells me its and excellent source of vitamins A, K and C and a good source of magnesium, manganese, potassium, iron, vitamin E.  Dr. Gourmet says:

Like other greens Swiss chard is really good for you. Eight ounces is only about 40 calories but contains 4 grams of fiber and over a full RDA of Vitamin C. As with other greens and high fiber foods it is going to be really healthy and help lower cholesterol. It is, however, very high in Vitamin K, so those taking Coumadin® (warfarin) should avoid eating it.

Alright, alright, its a pretty good veggie.  

So, back to me:)  I knew I wanted to prepare it two ways which I knew would be pushing it for me- I'm a one task at a time kind of person.  But, it was all VERY, VERY easy.  That's one big huge gold star in my book.  

STEAMED CHARD

I honestly didn't do anything to the steamed CHARD.  I found later that I could have washed it a little better- gritty dirt taste is never appealing- but I'm woman enough to admit I was lazy and merely passed it through the faucet a time or two.  So, that problem would be easily solved.  I cut of the stems, and broke it up.  Boiled some water and used a steaming basket (thanks Melita).  It only takes a few minutes- first batch I cooked too long- second one I did for five minutes or less and it seemed about right- still could have been less I think.  Still, I didn't do anything to it.  The result:

GRILLED CHARD

For the Grilled CHARD I used Pam 100% olive oil spray (I'm still trying to decide if this is weird.  Is it better to brush on olive oil from the bottle?  It certainly isn't easier.  Your call)  A little salt (be careful with this- my husband thought I went a little overboard- not me though) and a little pepper (tip- don't try to put the pepper on at the grill (like I did)- what if a big gust of wind comes or you dump a little to much on??? ahem.  Cook directly on the grill for 2-3 minutes.  The result: 

RESULTS

The difference between green and rainbow CHARD is almost insignificant- in fact, Jason said he couldn't tell the difference.  I personally thought it was just a little sweeter. Overall, CHARD tastes very much like spinach however, if I had to choose between the two, I'd choose CHARD every time.  I always have to smother my spinach in balsamic vinegar to sweeten it up (If you haven't tried this, the combination of spinach and vinegar is incredible- not that it tastes amazing but the way the vinegar changes the flavor of the spinach is super surprising).  I ate the steamed CHARD plain!  Nothing added to it at all.  I found it to be slightly sweet and mild.  

 So, here's how it worked out:

	GREEN CHARD	RAINBOW CHARD
GRILLED	GOOD/PRETTY	BETTER/ PRETTIEST
STEAMED	BETTER/OK LOOKING	BEST/A SMIDGEN BETTER THAN OK LOOKING

The breakdown:

As I said, green CHARD, rainbow CHARD, Ah same diff.  Grilled CHARD- now that's different.  Jason and I both looked at each other immediately after eating and said- "taste like cheeseburgers".  That's because it picks up the flavors on the grill- is this a good thing or a hint that I need to clean my grill?  I'm not sure.  But I REALLY liked it!  Jason didn't like it at all.  He said the full stalk was difficult to handle and the leaves were not soft enough.  I liked the smokey flavor, a lot.  But since we both really, really liked it steamed- I deem that the winner.  Steamed is softer (I think its kind of slimy)  and more what you'd think of as a traditional way to eat it.  I've seen several recipes that look great- some call for a bit of honey or maple syrup (Dr. Gourmet again) (hmmm that sounds interesting)  and here's one I found in a quick search that looks interesting

• 1 lb Swiss chard, chopped
• 1 medium clove Chopped Garlic
• 1 tsp fresh lemon juice
• 3 TBS extra virgin olive oil
• salt and black pepper to taste
• Optional:
• 6 kalamata olives
• 1/2 cup feta cheese
• 1 tsp tamari soy sauce

from Worlds Healthiest Foods.  

phew.  I'm tired now!  Hope you enjoy.  If you try it, give me a shout.  I'd like to know what you think...

PS.  Sam was happy to hold a piece in his hand for a very long time

but the minute he put it in his mouth it was over- he even scrapped his tongue to make sure it was off.  He does that with every new food.  Except for cupcakes.  

Have a good one!

OK Kelly that is to great! I give you props for trying it. I'm not going to lie looking at it made me feel a little sick. By the way Andy's brother regularly eats sardines out of the can and right in front of us sometimes.....it is NOT appealing at all.

I tried Kelly's Italian beef recipe, it was very good and it had a little kick so I liked it.

Very simple recipe which I loved!

Secrets inside Salmon In a Can- Revealed

So, as promised I'm here on Friday (yea! by the way) with my new food to share with you all.  Its a doozy. 

Let me start from the beginning.  My husband, whom some of you know, is a wonderful man not without a few lovable quarks.  One of which is when he, no doubt after a trip to Burger King, goes full health mode.  He's a man on a mission.  These health frenzies have been known to produce a few VERY strange orphans in my pantry and after a few lonely months in there they end up in the trash.  The last food adventure (or should I say mis-adventure) happened to be SARDINES in a can.  I could not stomach eating a slimy fish from head (yes, the eyes, too) to... well fin, I guess.  Jason tried one and that was that.  I don't blame him. 

It was just such a health frenzy that led Jason to buy a couple of cans of salmon.  I gave him the "I know where this is going" glare as he put them in the cart, but kept my mouth shut- humoring him only costs a few cents....  And here we are a couple of weeks later and the cans of salmon still stare at me every time I open the door of my pantry. 

Why won't you eat me?  They say.

I'm an excellent source of Omega-3s.  It says and flashes the badge to prove it. 

My salmon is premium quality. See.  Wild caught, not farm raised....

There are some good things packed in here.... and 560 calories (yea, a little more than I thought at first - there are 7 servings in this thing..... I think they mean for a mouse...)  And finally I gave in- and that's how salmon in a can became this weeks NEW FOOD. 
This morning I reluctantly pulled out my can opener, hoping and praying for the best.  It can't be worse than tuna- I kept saying.  Questions were running through my head-

1. Is it cooked? 
2. Do they leave the skin on?
3. What kind of juice do they keep it in?
4. How bad is this going to smell?

Question #4 answered.  Already the smell is choking me. 

And then a strange pink, jelly like juice comes oozing over the lid and answers Question #3 (sort of- i still don't know what it is)

Off with the lid and here it is.  I just can't make this look pretty people.  So sorry if you're eating this over lunch.  Can you believe it?  The bones are still in there! But, at least is cooked.

Out of the can it looks like a giant salmon log.  A tower of salmon.   And, Eww.  The skin is on it.  I was about to give up here.  Its just not worth it, I said.  But something inside me kept me going.

I kind of mashed it up a little.  Pushed the skin to the side and dove in.  First of all, I don't recommend eating it for breakfast.  I had no choice.  I've got deadlines, people.  But don't you make this mistake, too.  Here's the thing though, bones aside its not ALL bad.  The flavor is extremely mild.  With a little prep- maybe some lemon and pepper- it could actually be kind of good.  OK, not great.  But tuna good.  You know what I mean?  You could put it in a salmon salad- or maybe stuff something with it-like mushrooms or something..... I just wish that there weren't bones in it.  Totally a mood killer.  Definitely don't serve it to friends or you'll have that awkward break in convo whilst your guest digs for the hard jabby thing in her/his mouth. 

So, do with this info what you will.  I most likely will never have this again but I kind of liked it.  The darn bones ruined it! 

Oh, and have a really good weekend!

New Food Friday

Hi there everyone!  Its been awhile for me but I'm still here, I promise.  And I always read your posts.  In fact, I loosely used your stuffed pepper recipe, Jodi, just the other day.  It didn't turn out that well b/c I was using what I had in my pantry and I forgot the rice (wahhh!).  But at least I got the baking times correct (kind of- I rushed it and Jason's meat was too rare. wah wah) :)

Anyway, I have another blog that I write called Project Cottage- some of you are familiar:)  I started something on that blog called New Food Friday.  The idea is that I try a food I've never tried,  that's considered healthy, every week (although, I'm not afraid to add butter!).  I have been thinking, from now on, I think I'll post it on here and direct my readers here to check it out.  What do you think about that?  My first post was on Spaghetti Squash.  Go here to check it out.  I was thinking of trying canned Atlantic salmon next.  Sounds absolutely disgusting to me but I happen to have some in my pantry (that Jason bought to try, but its been sitting there for awhile now- I don't think he's going to do it!) 

Well, let me know what you think.  Anyone have any ideas for healthy food to feed my little one?  He's 11 months old and I'm struggling to find things he'll eat. 

Talk to ya later folks!

An Alternative to Ice Cream

I love ice cream but the dairy usually leaves me feeling bloated and the ice cream itself (atleast the kind I choose!) doesn't offer much nutritionally.  But, the other day I used a hand blender and whipped up the following:

1 1/2 frozen bananas (peel before freezing)
handful of pitted frozen cherries
1 cup of almond milk
2 heaping spoonfuls of cocoa powder
a sprinkle of sugar

The end result and chocolatey, tangy, creamy, and delicious!  Experiment with the proportions to get the consistency you want!

If you like brussels sprouts...try this "Slimming Spaghetti" recipe

I also got this "Slimming Spaghetti" recipe from Oxygen.  I can’t remember the last time I ate brussels sprouts so I figured it was time to try them out.  They were good and I thought they went well in this dish. 

8oz whole wheat spaghetti
olive oil
2-4 garlic cloves, chopped
1 lb brussel sprouts sliced
1/2 tsp nutmeg
1/2 c low fat parmesan cheese grated
1 tbs crushed red pepper
sea salt and pepper to taste
1 lb shrimp cooked

Cook pasta, reserve 1 cup of water
Heat oil in skillet, add sprouts and nutmeg cook until sprouts are brighter in color about 5 minutes
Add reserved water from noodles and all other ingredients except for pasta and cook 5 minutes on med heat
Add drained pasta, heat, then serve.

Nutrition – Calories: 400, Fat: 5g, Sodium: 350mg, Carbohydrates: 56g, Dietary Fiber: 12g, Sugars: 5g, Protein: 38g, Iron: 6mg  

Also, this says it makes four servings, but this made a decent amount more than four servings.  I am still not sure how many yet, just that we have a big bowl in the frig for tomorrow andthe next day!