Chick Food

Since The Mister is flying somewhere over Nebraska right now, on his way to sunny (read: not cold and snowy) California, I have decided to declare this week Chick Food week. I started with tonight’s dinner: Whole-Wheat Pasta Salad with Walnuts and Feta Cheese. Yup, no meat in sight. To add insult-to-injury I served it with a side of steamed broccoli and a pumpkin muffin with no butter. Boy would this meal have him in a tither. “Luckily” he is enjoying delicious re-hydrated plane food. That should hit the spot.

Whole-Wheat Pasta Salad with Walnuts and Feta Cheese
Another Recipe by Ellie Krieger


1/2lb whole-wheat pasta (I used fusilli)
1/2c walnut pieces
1/2c feta cheese (I used reduced fat, but whatever your into)
1/4c diced red onion (chopped finely, no one wants a big hunk of onion)
1 1/2c baby spinach, shredded
2 tbsp olive oil
2 tbsp red wine vinegar
1 clove garlic, minced
1/2 tsp dijon mustard
salt & pepper to taste

1. Measure out 1/2 lb of pasta

1/2 lb or 8oz. Weird is that Rachael Ray in the background? It is! She has her own stocks now! I found her beef stock at the grocery store last Thursday. It has nothing to do with this recipe, but I just like her. Now where were we?

2. Cook the pasta according to package directions (ie. boil water)

3. In a small dry skillet toast walnuts for 3-5 minutes or until fragrant. Set aside to cool.

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Pass the cheese, please…

Ravioli with Spinach and Diced Tomatoes
Approx. 2cups –9 WWP
Yield: 2 servings
  • 1/2c. water
  • 1 (14.5oz) can no-salt-added diced tomatoes, undrained
  • 1 garlic clove, minced
  • 1 (9oz) package fresh whole wheat cheese ravioli (I used Buitoni)
  • 2 cups baby spinach
  • 1/8 tsp. sugar
  • 1/8 tsp. ground pepper
  • 3 tbsp. reduced fat Parmesan cheese
  1. Combine first 3 ingredients in a large saucepan; bring to a boil. Add ravioli; cover and cook for 5 minutes, stirring occasionally. Uncover and cook 5 more minutes until done. Stir in spinach, sugar, and pepper; cover and cook 2 minutes, stirring occasionally. Remove from heat, and let stand for 5 minutes.
  2. Sprinkle each serving with Parmesan cheese.
  3.  Enjoy!