Bay Scallops with Lemony Bow-Tie Pasta Primavera

Serves: 3

Ingredients:

• 8 ounces trimmed asparagus, cut into 2-inch lengths
• 1 large peeled carrot, cut into matchsticks
• 3/4 cup frozen peas, thawed
• 8 ounces whole-wheat bow-tie pasta
• 1/2 cup canned unsalted small red beans, BPA-free – drained and rinsed
• 1 teaspoon extra virgin olive oil
• 2 pinch sea salt, plus optional extra to taste
• 1/4 teaspoon black pepper, fresh ground and divided
• Olive oil cooking spray
• 12 ounces of bay scallops, drained and patted dry
• 5 tablespoons plain cream cheese, reduced-fat & low sodium
• 1/2 teaspoon garlic powder
• 1 cup prior frozen and thawed, roughly chopped artichoke hearts
• 2 teaspoon lemon zest, finely grated
• 1 1/2 tablespoons lemon juice, fresh
• 1/2 cup thinly sliced fresh basil leaves

Instructions:

• Fill a large bowl with ice water. Place to the side.
• Bring a large pot of water to a rolling boil. Add asparagus and carrot pieces to boiling water. Let boil for 1 minute. Add peas to mix, cooking for 1 more minute.
• Transfer vegetables to ice water using small sieve or slotted spoon.
• Let cool for 1 minute. Drain.
• Cook pasta in medium pot over medium heat according to package directions. Drain, saving 1/2 cup of the cooking liquid. Save the pot to use later.
• In a small saucepan, mix beans, oil and 1 pinch each salt and pepper. Let heat up on medium until warmed through. Reduce to low heat to keep concoction warm.
• Using cooking spray, mist a large sauté pan and place on medium heat. Use 1 pinch each salt and pepper to season scallops. Add to pan. Sauté scallops about 3 minutes, or until they are opaque and cooked through.
• Return pan from pasta to stove top, set on low heat. Add cream cheese, reserved pasta water, additional salt (if desired), rest of pepper and garlic powder. Using a whisk, blend until smooth.
• Add artichoke hearts and cook for another 30 seconds. Put in the asparagus, carrot, peas, pasta, lemon zest, lemon juice and basil. Coat pasta with sauce by tossing.
• Transfer 1 1/2 cups of cooked pasta to a large serving bowl. Add the beans. Use the scallops in the remaining pasta in pot, tossing to mix well.
• Divide evenly among 3 bowls to serve.

Biscuit Topped Chicken Potpie

Serves: 6

Ingredients:

Filling-

• 2 teaspoons extra virgin olive oil
• 1 chopped small onion
• 1 16-ounce bag thawed, previously frozen mixed vegetables
• 1/2 cup whole wheat flour
• 1 teaspoon dried thyme
• 1 14-ounce can organic chicken broth, reduced-sodium
• 3/4 cup milk, organic, coconut or almond
• 3 cups chicken breast from free range chickens, cooked and chopped
• 1/3 cup flat-leaf parsley, chopped
• 1/2 teaspoon pepper, freshly ground
• 1/4 teaspoon salt

Biscuits-

• 2 1/4 cups whole-wheat flour
• 1 tablespoon baking powder
• 1 teaspoons Stevia in the Raw or Truvia
• 1/4 teaspoon salt
• 4 tablespoons no salt, organic butter – cubed
• 5 tablespoons extra virgin olive oil
• 3/4 cup milk, organic, coconut or almond

Instructions:

Prepare filling:

• In a large skillet or frying pan, heat oil over stove burner on medium.
• Once oil is heated, add onion.
• Cook onion, stirring occasionally, for about 3 to 5 minutes or until tender.
• Toss in vegetables.
• Cook and stir for 2 to 3 minutes or until hot.
• Top off with sprinkles of flour and thyme.
• Stir well to coat.
• Pour in broth and milk, stirring for 4 to 6 minutes, or until thickened.
• Add chicken, parsley, pepper and salt.
• To a 9-by-13 inch (or 3-quart) baking dish or pan, transfer concoction.
• Turn on oven to 350 degrees Fahrenheit and allow to preheat.

Prepare biscuits:

• In a large bowl, mix whole-wheat flour, baking powder, sugar and salt with a whisk.
• Adding butter, rub ingredients together with your fingertips until it begins to look like cornmeal.
• Drizzle oil over mix, tossing well until coated.
• Sprinkle milk into mix and blend together.
• On a lightly floured surface, turn dough out and knead a few times.
• Pat or roll the dough into a 10-by-6-inch rectangle.
• Cut rectangle into 6 biscuits.
• Carefully set the biscuits on top of the filling with equal space in between each.
• Place in oven and bake the potpie 38 to 40 minutes or until bubbling around the edges and the biscuits are light brown.
• Cool off for at least 10 minutes and serve.

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Top Quality Natural Eating – PLR Articles

The Topics covered in this Quality Natural Eating PLR Product:

1. Bay Scallops with Lemony Bow-Tie Pasta Primavera
2. Biscuit Topped Chicken Potpie
3. Cauliflower Rice Curried Chicken
4. Chicken and Parmesan Meatballs
5. Chicken Salad with Creamy Avocado
6. Chicken Stuffed With Cheeses and Garlic-Lemon-Butter Sauce
7. Clean Eating Egg Strata
8. Clean Eating Rice with Red Beans
9. Collard Greens with Stuffed Pork Tenderloin
10. Crunchy, Flavorful Oven-Fried Chicken
11. Enchiladas with Beef & Beans
12. Feta, Olive & Basil Spaghetti Squash Treasure
13. Frittata with Summer Veggies
14. Garden Vegetable Bake with Tortellini
15. Garlic Lemon Butter Shrimp
16. Gluten-Free Sesame Chicken with Broccoli
17. Healthy Clam Chowder – New England Style
18. Healthy Turkey Potpie
19. Herbed Dumplings with Chicken
20. Lasagna with Sausage, Mushrooms And Spinach
21. Milanese Cube Steak
22. Polenta with Kale, Mushroom and Tomato Saute
23. Pork Tenderloin with Sautéed Beet Greens and Roasted Beets
24. Quinoa Salad Recipe for Summer
25. Roasted Garlic Paste Grilled Steak
26. Rosemary and Bacon Grilled Chicken
27. Steak & Lettuce Wraps, Korean-Style
28. Summer Vegetable Packets with Tilapia
29. Vegetable Beef Chili
30. Veggie Burgers with Onion Marmalade, Bulgur Style

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