Looking for a quick and easy dinner idea? Try this all-in-one meal, full of flavor and fresh vegetables. If zucchini isn’t your thing, try asparagus or sugar snap peas.

4 boneless, skinless chicken breasts
8 oz (half box) linguine or fettucine
1 lb zucchini, halved cross-wise and sliced into thin moons
1 small onion, chopped
1 clove garlic, chopped
5 oz soft goat cheese 
2-3 tsp olive oil
salt and pepper

Preheat oven to 350F and coat a baking sheet with cooking spray.

Heat 1 tsp oil in a large skillet. Season chicken with 1/4 tsp salt and 1/8 tsp pepper. Sear chicken on both sides, about 2-3 minutes per side. Arrange chicken on prepared baking sheet and bake in oven for 20-25 minutes until done.

Meanwhile, bring a large pot of water to boil. Add 1 tsp salt and pasta, cooking according to package directions until al dente, about 8 minutes. 

Heat additional 1-2 tsp oil in skillet chicken was seared in and add onions and zucchini. Saute for 5 minutes and stir in garlic, 1/2 tsp salt, and 1/4 tsp pepper. Saute another 2 minutes.

Drain pasta, reserving 1 cup of the water. Add goat cheese to pasta and reserved water, stirring well until creamy. Stir in zucchini mixture. Top with 1/4 tsp pepper.

Nestle cooked chicken breasts into pasta and serve immediately. 

 Normally, I don’t care for canned fruit. To me, most of it just doesn’t taste the way I think fruit is suppose to taste. In this smoothie, however, canned pears work better than fresh pears. Pears are not in season and can take days to ripen, and who wants to wait for a smoothie? Canned pears are softer and gentler on my much abused blender. Also, the syrup helps intensify the pear flavor. If you want to use fresh pears, go for it, but you will want to add pear nectar or apple juice to get your smoothie going.

If you would like to turn this into a breakfast smoothie, substitute yogurt for half of the blueberries (or use blueberry yogurt instead) and add 2 tablespoons of wheat germ. You could also drain the pears and add 1 cup of soy milk.

1 can (15 oz) pear halves or slices in light syrup
1 cup frozen blueberries
2-3 ice cubes
sprig of mint (optional)

Combine all ingredients in a blender, including pear syrup. Puree until smooth, adjusting ice to achieve desired consistency. Garnish with mint (if desired).

Makes a tasty snack for one or a healthy dessert for two!

From Health magazine, this smoothie combines tropical mango with exotic mango and sweet strawberries. The original recipe calls for crystallized ginger, but I used fresh ginger for an earthier taste. Fresh ginger lends a slight heat and spicy note to the smoothie, very subtle but pairs well with fresh mango. Strawberries, the basic building block of most smoothies, round out the flavor with natural sweetness. If you like your smoothies sweeter, add a bit of honey.

Like most of my smoothies, this is garnished with mint. It isn’t required, but gives color and a touch of sophistication to a simple drink. Also, when you take a sip, you can inhale the mint’s sweet scent and it adds to the overall flavor of the smoothie.

Fresh Mango-Ginger Smoothie
adapted from Health magazine

1 cup fresh mango, peeled
1 cup fresh strawberries, stems removed and quartered
1/2 cup cold water
1/2 cup low-fat vanilla yogurt
1-2 tsp fresh ginger, peeled and minced
ice cubes

Combine mango, strawberries, water, and yogurt in a blender. Puree until smooth. Add ginger to taste and 2-3 ice cubes. Blend well. Add additional ice cubes to achieve desired consistency. Makes about 3 cups.

Shown below, generously garnished with mint:

This smoothie recipe is based on the traditional Mexican beverage Agua Fresca, which is water served with fruit or juice. Normally, this mixture is combined with more water, but I left it as is to enjoy the flavor of the papaya.

1 small papaya, peeled, seeded, and cut into chunks
1 cup cold water
1/4 cup sugar
juice of 2 small limes

Combine all ingredients in a blender until very smooth (blend longer than you think is necessary). Serve over ice. Umbrella optional.

Who spiked the strawberries?

I did! I came across a recipe for strawberries “spiked” with balsamic vinegar at Eating Well magazine’s website and it reminded me of a summer salad I used to order at TGI Friday’s. I don’t know if they still serve the salad, but I always loved the balsamic-soaked strawberries, so I altered the recipe slightly to get that same taste. These strawberries can be served alone as dessert or thrown into salads or wraps (try them with spinach!).

Balsamic-Spiked Strawberries
adapted from Eating Well 

1 pint fresh strawberries
1 tbsp balsamic vinegar
1/2 tsp sugar
1-2 sprigs fresh mint

Rinse strawberries and cut off the tops, then halve or quarter if large. In a large bowl, toss strawberries with balsamic vinegar and sugar. Let stand for 20 minutes (chill in the refrigerator if desired).

Finely chop or mince fresh mint, reserving a small amount for garnish (optional). Toss chopped mint with strawberries and serve.

The standing time allows strawberries to macerate, or soak up the vinegar and release the natural juice in the berries. The leftover liquid in the bowl makes a tasty salad dressing.