Mediterranean Pasta Salad

Every other weekend or so Glenn and I try to drop the kids off and go out. Sometimes we like to have a nice night of dinner and a movie, other times we're just happy to go grocery shopping together, as long as it's just the two of us.

Before we dropped the kids off, I threw this salad together for the kids. We were planning on eating out, so we didn't want to eat any to ruin our appetites. The kids weren't too crazy about it, but Glenn and I couldn't stop picking at it. I don't think either of us wanted to admit it, but we both would have been happy to stay home and eat this for dinner instead!

This is such a quick and easy salad, great for potlucks and picnics. It's chuck full of colorful, healthy veggies, and then rounded out by soft cheesy tortellini. It might not be the most "wintery" dish, but sometimes it's nice to have a little blast of summer during these cold months to give us a ray of hope!

Mediterranean Pasta Salad
Adapted by Fresh Food Fast by Cooking Light

Ingredients

1 9 oz package refrigerated rainbow three cheese tortellini
1 quart water
1/4 pound asparagus spears, trimmed
1/3 cup chopped red pepper, or roasted red pepper, depending on preference
1 ounce Pepper Jack cheese, cut into 1/4 inch cubes
6 drained canned quartered artichoke hearts
8 grape tomatoes, or 3 seeded and diced tomatoes
8 black or kalamata olives
2 thin slices prosciutto, cut crosswise into strips
1 tablespoon chopped fresh basil
3 tablespoons light balsamic vinaigrette

Directions

1. Cook pasta in 1 quart boiling water 6 minutes. Add asparagus to boiling water, and cook 1 minute. Drain in a colander, and rinse with cold water until cooled. Drain.

2. While pasta and asparagus cook, combine bell pepper and next seven ingredients into large bowl. Add tortellini and asparagus; toss gently.

Serves 3: Serving size 1 1/3 cups

Per Serving: 304 cal, 16.2g fat, 29.7g carb, 11.2g prot, 2.2g fiber

Roasted Brussel Sprouts

It's amazing how certain recipes just stay with you. I read them, then no matter how much time passes, I just can't rest until making it. That's how it was with this brussel sprouts recipe I found over at The Hungry Housewife (a fun and DELICIOUS blog, I highly recommend you go say hi to Leslie). She posted this recipe clear back in January of last year, but when Thanksgiving rolled around, and I wanted to make brussel sprouts, I knew exactly where to go. Oh I'm so glad I did! There aren't too many brussel sprout lovers in my home, but how can you not automatically love anything cooked in bacon, c'mon? It should win just by default.

These are really simple to make, just a quick saute and a roast. But the results yield a brown, caramelized brussel sprout, brimming with smoky bacon flavor. It was easily the yummiest thing on my plate, and was the only dish that got completely eaten. Oh yes, I will be making these again and again. Thanks Leslie!

Roasted Brussel Sprouts
By The Hungry Housewife

Ingredients

1 pound fresh brussel sprouts,washed and trimmed of the rough "bud" on bottom and halved
Olive Oil
2 large shallots, thinly sliced
6 slices bacon, finely chopped
2 Tbsp Butter
Salt and Pepper
Balsamic Glaze

Directions

Preheat oven to 425

Line a baking sheet with parchment paper.
In a large skillet over medium heat, add bacon and saut� for about 5 minutes. Add the shallots and cook for another 3 minutes. Add Butter , brussels Sprouts, salt and pepper. Toss to coat.

Pour the sprouts onto the baking sheet, roast for 30 minutes, turning once.
Remove from oven and drizzle with the Balsamic Glaze.

After all the pictures I've taken of food, I really shouldn't be surprised!