Instant Low Carb “Huevos Rancheros”

One of those barely-a-recipe ideas, but this came to me as a way to shake up our breakfast routine a little. Super easy.

Green Chili with Chicken and White Beans

This is probably my favorite attempt at a non tomato-based chili. It was good for using up some tomatillos. My friend Angela provided the recipe, which I tweaked slightly here and there.

Spicy Cucumber Salad

Kinda obsessed with this recipe, which I made for a side for my Asian-inspired cookout this weekend (I’ll do a roundup of the recipes, since not all of them were new). I’m bad about taking pictures when I cook for a crowd, but if you click on the link you can get a sense of what the dish looks like (very vibrant red and green color contrast).

The red pepper powder might be a challenge to find if you don’t live near an Asian grocery store, but it does add a special kind of flavor, so it’s worth a little effort.

Shrimp “Cobb” Salad

Another Soup & Salad Week recipe from Cooking Light. I think calling this a Cobb is a stretch at best, but it’s still a bright, tasty salad.

Couscous Pilaf with Currants and Almonds

This ended up being a delicious accompaniment to chicken thighs roasted and marinated in this Indonesian marinade (I froze the extra from when I made swordfish), and crispy kale.

John’s Roasted Veggie and Goat Cheese Sandwiches

I’m on John Boot Camp until Friday because our work weight-loss competition is coming to a close, and I’m one person away from getting a refund on my buy-in, hehe. So John’s planning the meals and my workouts for the week. His emphasis is veggies, low carb and lean protein.

These don’t quite count as low carb because, well, it’s a sandwich, but these were healthy, filling and delicious! Paired with spinach side salad (recipe to follow). Adapted from this recipe.

John’s Spinach Side Salad with Mustard Dressing

Paired well with our veggie sandwiches.

Recipe Variation: Pasta Puttanesca

It’s been ages since I’ve made pasta puttanesca, which is a shame because it’s delicious (and great for Mostly Meatless March). I tried out Mark Bittman’s take on the recipe (similar to mine; no anchovies, though) from “How To Cook Everything” and really liked it.

Thai Basil Tofu with Veggie Crumbles

This was delicious; probably my favorite recipe of the month. Inspired by my previous Thai Basil Chicken.

I decided at the last minute to add in the soy crumbles (I used Morningstar’s Meal Starters) to give it a texture kind of like Ma Po Tofu, and it worked well.

Red Kidney Bean Stew

A nice (if time consuming) vegetarian curry from my Amma’s Cookbook.