The Healthiest Foods

How many of you rotate the same 8 or 9 meals over and over because that is what you are comfortable cooking? I am very guilty of this, and bless my husband, he doesn't complain. In fact, it bothers me way more than it does him. So I'm always looking for new things to try to spice up my culinary life.

That being said, I was overjoyed when I picked up the February issue of Real Simple Magazine. The cover article was all about the 30 Healthiest Foods. This list of foods was compiled by several food experts, and I did a little of my own research, so I decided that I would try to find a way to incorporate all of these foods in the meals I cook for my family. Luckily the majority of the things on the list are common items for me to have on hand, but there are a few that I will really have to stretch my imagination to get my kiddos to eat. (sardines, for example)

I'm going to keep track of all the new recipes I come up with and share them on this site. If you would like to read the article and get the list here is the link.

Recipe number one:



Whole Grain Pasta with Spinach and Tomatoes


Super foods:

Whole Grain Pasta: Contains 3 times the amount of fiber as normal pasta. *Note: be sure to use whole grain pasta and not multigrain pasta.

Spinach: Spinach is full of iron, folate, and antioxidants. *note: I love spinach, so I will be using this ingredient alot in the forth-coming recipes.

Ingredients:

1/2 lb of whole grain thin spaghetti
1 clove garlic, minced
1/2 cup sundried tomatoes, chopped
3/4 cup cherry tomatoes, chopped
1/2 cup artichoke hearts, chopped
3 oz baby spinach leaves
1/4 cup dry white wine
1/4 cup chicken broth
2oz goat cheese

Instructions:

Cook pasta according to the package instructions, drain and set aside. In the meantime, heat 2 tsp olive oil in a large skillet over medium-high heat and add garlic. cook garlic until it's fragrant and add spinach. As the spinach begins to wilt, add the 2 kinds of tomatoes and the artichoke hearts. When all the vegetables begin to heat through, add wine and chicken broth. Bring to a boil and then reduce heat to a simmer until the sauce begins to thicken. About 5 minutes. Remove the pan from the heat and stir in the goat cheese until it melts and makes a creamy sauce. Toss with the pasta in the pan and divide into four serving bowls. Enjoy!

I made this last night and LOVED it! ( it was also great for lunch today)