Friday Foodday

Happy Friday! Here are my favorite recipes this week.


Pasta with Fried Chickpeas Tomatoes, Olives and Capers
c/o Kitchen Bellicious

Ingredients
1 pound of pasta (your choice)
1/4 cup capers, drained
1/4 cup manzanilla olives, sliced
6-8 cherry tomatoes, halved
1 can chickpeas, drained
1/2 tsp salt and pepper each
1/2 tsp paprika
For the Sauce:
2 cloves garlic, minced
1/4 cup grated parmesan cheese
1/4 cup Devo Aged Balsamic Vinegar
1 tsp dijon mustad
1/2 cup extra virgin olive oil
1/2 tsp salt and pepper each


Directions

Boil pasta according to package directions. Meanwhile, drain the chickpeas on a paper towel and place on a baking sheet. Drizzle with 2 TBSP olive oil, 1/2 tsp salt and pepper each, 1/2 tsp paprika. Toss well and bake at 400 for 10-12 minutes.

Saute the garlic in 2 TBSP of olive oil for 3-5 minutes until tender and toasted. Remove from heat and transfer to a glass bowl or jar. Whisk in the remaining olive oil, balsamic vinegar, mustard and salt and pepper.

Mix together the drained pasta with the capers, olives, tomatoes, fried chickpeas and balsamic parmesan sauce. Serve warm or at room temperature.

Skinny Buffalo Burger Quesadilla

c/o Skinny Taste

Ingredients

• 1 lb 100% lean grass-fed ground buffalo
• 1 cup pico de gallo
• 1 cup shredded reduced fat cheddar jack cheese (Sargento)
• 8 small whole wheat flour tortillas, cut smaller if desired (La Banderita)
• spray oil
• salt and fresh pepper

Directions
Form 4 flat patties, as thin as you can. Season with salt and pepper. Heat a pan to medium-high heat; when hot, lightly spray the pan with oil and add the burgers. Cookburgers about 2 minutes on each side or to your liking. Set aside.
Clean the pan and heat on medium heat. Lightly spray with oil and place 4 tortillas on the pan (if your pan is small, you can do one at a time). Place 2 tbsp cheese on each tortilla, then 2 tbsp pico de gallo.
Top with buffalo burger, then remaining 2 tbsp pico de gallo and 2 tbsp cheese on each. Place the other tortilla on top; flip and cook until the cheese melts on the other side.


Sweet and Sour Rice Noodles
c/o Stephanie Cooks Blog

Ingredients
10 oz package rice noodles
6 ounces cooked chicken, diced
2 cups steamed sugar snap peas
6 tbsp sweet and sour sauce
3 tbsp rice vinegar
2 cloves garlic, minced
1 tbsp grated ginger


Directions
1- Cook the noodles according to packaging directions.
2- In a small bowl combine the sweet and sour sauce, rice vinegar, garlic, and ginger. Stir well. Pour 1/2 of the sauce into the skillet and heat. Add the chicken, stirring frequently until hot. Add the noodles, stir fry over low heat until the sauce is absorbed.
3- Add the snap peas and more sauce, as desired, until evenly and lighted coated.