Tag Archives: shredded parmesan cheese

InspiredMe: Asparagus Noodles

Posted in FeedMe by

I love this dish… for many reasons. It’s amazingly tasty, it’s light, and it’s quick.  It takes 10 min- yes, seriously. We make this almost every week because I am constantly craving it… IT IS THAT GOOD. Enjoy.

Asparagus Noodles

Serves 4-6

(recipe adapted from allrecipes.com, I just add more chicken broth)

Ingredients

  • 1 1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
  • 2 cups chicken broth
  • 1/2 pound fresh mushrooms, chopped
  • 8-10 ounces angel hair pasta
  • 1 tablespoon safflower or olive oil
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup grated Parmesan cheese

Directions

  1. Cook pasta according to package instructions

2. Heat the olive oil in a skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and chopped mushrooms; cook 3 minutes more.

3. Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.

Eat, savor, and enjoy. Repeat when you crave once again.

And as always, here’s some amazing health benefits of eating asparagus: (info found here)

1 – can detoxify our system

2 – has anti-aging functions

3 – is considered an aphrodisiac

4 – can protect against cancer

5 – reduces pain and inflammation

6 – can prevent osteoporosis and osteoarthritis

7 – reduces the risk of heart disease

8 – can help prevent birth defects

 

Asparagus Noodles

Serves 4-6

Ingredients

  • 1 1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
  • 2 cups chicken broth
  • 1/2 pound fresh mushrooms, chopped
  • 8-10 ounces angel hair pasta
  • 1 tablespoon safflower or olive oil
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup grated Parmesan cheese

Directions

  1. Cook pasta according to package instructions
  2. Heat the olive oil in a skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and chopped mushrooms; cook 3 minutes more.
  3. Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper. Eat and Enjoy.

InspiredMe: Better Than Mc-D’s Egg McMuffin!

Posted in FeedMe, HealthyMe by

Parmesan Spinach Egg Muffin

I’ll be honest, this is not your typical egg and turkey english muffin. Not only will this blow any “McMuffin” out of the water… but it doesn’t even belong in the same category… that is, because it is PACKED with delicious and healthy herbs, spices and spinach!

As I’m sure you’ve noticed, I’ve been on this “spice thing” for the last month or so, (ie: post about turmeric and the other one about three other spices.) I’ve been using them in just about everything I can… and this morning I tried them with my favorite Spinach Parmesan English Muffin Masterpiece!  It has a little kick from the crushed red pepper and an herbal hint from the turmeric, oregano and parsley! Here’s the recipe… you will LOVE this delicious twist on the classic egg and cheese muffin!

Parmesan Spinach Egg Muffin

1 whole wheat English Muffin, sliced in two and toasted

1 tsp. oil

Handful of baby spinach

1 cage-free egg

Dash of dried oregano

Dash of dried crushed red pepper

Dash of turmeric

Dash of dried parsley

Dash of salt

Sprinkle of shredded Parmesan cheese

1 slice of turkey or ham

1/2 TBSP cream cheese

Directions:

Slice the English muffin and toast it.

Put the oil and spinach in a pan and saute for one minute on medium heat.

Crack the egg on the spinach.

Sprinkle with salt, oregano, crushed red pepper, parsley, and parmesan cheese.

Cook for about two minutes, then flip spinach and egg over to cook on other side. Cook until done.

Spread the cream cheese on the English muffins.

Put the turkey and egg/spinach on the muffin like a sandwich… and enjoy!