Tomato-Artichoke Rotini with Crab (pes)

Today was another busy one- we’re working on putting an offer in what hopefully becomes our first house! After a full day of work, emailing our realtor, and stalking the home (twice), this is the quick and satisfying dinner I whipped up.
In other words: are you tired? Are you hungry? Do you have a can of crabmeat sitting around that you don’t know what to do with? Make this.

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TOMATO-ARTICHOKE ROTINI WITH CRAB

Ingredients:

  • 1 15-oz can crabmeat, or a 12 oz container lump crab
  • 1 carton Santa Sweets grape tomatoes
  • 1 can quartered artichoke hearts, in water
  • 10 oz whole wheat rotini
  • a few cloves minced garlic, optional
  • 1 tsp capers, optional
  • 2 tbsp olive oil
  • 1/4 cup chopped fresh parsley
  • 1 tbsp lemon juice
  • Grated Parmesan

Directions:
Bring a large pot of salted water to boil for the rotini. While you wait for it, heat a large sauté pan on medium-low heat and add the olive oil. When the oil is hot, add the container of the (rinsed) grape tomatoes. Let those cook, stirring occasionally, for about five minutes to break down a bit.
While the tomatoes cook, finely chop the parsley, drain the can of artichokes and the can of crabmeat, and mince the garlic if you’re using it. Some folks live by the no garlic near crabmeat rule; I prefer the garlic in everything rule, and I don’t feel garlic overpowers the delicate crab flavor here.

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Lotsa Chicken Casserole

Surprise, surprise… another busy night and the need for a quick dinner. After speaking to my mother on my way home, I was compelled to make her tuna casserole; upon arriving home, I realized I had ingredients for a new spin on this old favorite. Ladies and gentlemen, I present to you: lotsa chicken casserole! Behold the chickeny goodness:

LOTSA CHICKEN CASSEROLE

(uber adapted from Anne Rivas)

Ingredients:

  • 2 cans Trader Joe’s white meat chicken, rinsed and drained
  • 1 can healthy request cream of celery
  • 1 can healthy request cream of mushroom
  • 2 cups frozen peas and corn, slightly thawed (I used about 2 cups). You could just as easily use other veggies here; spinach and artichokes sound delish!
  • 10 oz whole wheat egg noodles
  • Milk
  • Cracked black pepper
  • Parmesan cheese

Preheat oven to 350. Bring a large pot of water to boil; add noodles and cook for about 6-8 minutes, until quite al dente. *Under-cooking the noodles a bit here is no sin, as they’ll be baked later, and no one likes mushy noodles. Read More