Today, I'm featuring a quick and easy pasta dinner that is packed with vegetables and a touch of cream -- allowing you to indulge without over-indulging.  

Vegetable Orzo Alfredo
Total Time: 30 minutes
Prep: 10 minutes
Cook: 20 minutes

What you'll need
1/2 cup uncooked orzo
1 1/2 tablespoons vegetable oil
1/4 sweet onion, chopped
1/2 bell pepper, chopped
2 cloves garlic, minced
1 zucchini, shredded
1/4 cup milk
2 ounces cream cheese, cubed
1/4 cup chopped fresh basil
1 cup cherry or grape tomatoes, halved
salt and pepper to taste
grated Parmesan cheese (optional)

Directions
1. Cook orzo according to package directions.
2. Heat oil in a skillet over medium heat. Stir in onion, bell pepper and garlic; cook 2 minutes. 
3. Stir in zucchini; cook 10 minutes or until some of the moisture has evaporated.
4. Pour milk into the skillet; stir in cream cheese until melted. Mix in basil and tomatoes.
5. Season with salt and pepper, and sprinkle with Parmesan cheese. 
6. Serve over the cooked orzo.  Enjoy!

Recipe adapted from AllRecipes.com

You can create tacos a variety of different ways, and here's how I like to do it.  There really isn't anything fancy or unique about my recipe.  It's classically simple, yet simply delicious.  And it's a great use of the leftover ingredients I had from previous recipes this week!

Turkey Tacos
Total Time: 25 minutes
Prep: 10 minutes
Cook: 15 minutes

What you'll need
1/2 pound lean ground turkey
1/4 onion, chopped
1/2 bell pepper, chopped
1/2 taco seasoning packet
1/4 cup water
5-6 hard or soft taco shells
lettuce, shredded
tomato, diced
shredded cheddar cheese
salsa
sour cream

Directions
1. Add ground turkey, onion and bell pepper to a medium skillet; cook over medium heat until meat is no longer pink, about 10 minutes.
2. Add water and taco seasoning; mix well until liquid is absorbed.
3. If desired, warm your taco shells in the oven according to package directions.
4. Stuff each shell with the taco meat mixture and your favorite taco toppings (I used lettuce, tomato, salsa, shredded cheddar cheese and sour cream)
5. Serve and enjoy!

While these certainly aren't the traditional meatballs that your Grandma used to make, they are just as delicious.  The Asian inspired spin on a classic, family favorite is definitely one for the recipe book.  Serve them with a side of steamed green beans, and you've got yourself a hearty and flavorful low-carb dinner for two.

Asian Turkey Meatballs
Total Time: 30 minutes
Prep: 15 minutes
Cook: 15 minutes

What you'll need
1/4 cup panko crumbs
1/2 pound lean ground turkey
1 egg
2 teaspoons ginger, minced
1 clove garlic, minced
1/2 teaspoon salt
2 tablespoons fresh cilantro, chopped
3 scallions, chopped
1 tablespoon low sodium soy sauce
1 teaspoon sesame oil
1/2 pound green beans, steamed

For the Dipping Sauce
2 tablespoons low sodium soy sauce
1 teaspoon sesame oil
1 tablespoon fresh lime juice
1 tablespoon water
1 scallion, chopped

Directions
1. Preheat oven to 500°F.
2. In a medium mixing bowl, combine ground turkey, panko, egg, salt, scallions, ginger, cilantro, 1
tablespoon soy sauce, and 1 teaspoon oil; mix with your hands until combined well. 
3. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish. Repeat with remaining mixture. 
4. Bake until cooked through, about 15 minutes.
5. For the dipping sauce, mix together lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add scallions.
6. Meanwhile, steam green beans until desired tenderness; toss in half of the dipping sauce until green beans are evenly coated.
7. Transfer meatballs to a serving dish. Stir sauce, then drizzle over meatballs.  Serve and enjoy!

Today's featured recipe for two is a flavor-packed soup that eats like a meal.  It truly is a hearty bowl of deliciousness, without being loaded with fat and calories.  Even better, it's quick and easy to make.  Enjoy!

Thai Chicken Soup
Total Time: 30 minutes
Prep: 10 minutes
Cook: 20 minutes

What you'll need
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon olive oil or vegetable oil
1/4 sweet onion, chopped
3 cups chicken broth 
2 cups shredded rotisserie chicken 
1 cup carrot sticks
1 cup green beans, cut into 1/2-inch pieces
1/4 teaspoon crushed red pepper
1/2 can (about 7 ounces) light coconut milk
1/2 red bell pepper, cut into 1/2-inch pieces
fresh cilantro
roasted peanuts

Directions
1. In a medium Dutch oven or pot, heat oil, ginger and garlic over medium heat for about 30 seconds. 
2. Add onion; cook for 4 to 6 minutes or until onion is tender. 
3. Stir in broth; bring to a boil.  Add chicken, carrot, green beans and crushed red pepper.  Return to a boil; reduce heat. 
4. Stir in coconut milk and bell pepper; heat through.
5. Top with fresh cilantro and peanuts.  
6. Serve and enjoy!

Recipe adapted from Better Homes and Gardens Chicken Dinners Magazine

I hope everyone had a great weekend!  If you have a case of the Mondays -- like me -- hopefully today's featured recipe for two will give you something to look forward to tonight.  It's all of the delights of nachos baked into a creamy, comforting casserole.  Need I say more?

Chicken Nacho Casserole
Total Time: 45 minutes
Prep: 15 minutes
Cook: 30 minutes

What you'll need
1/2 green bell pepper, chopped
1/4 sweet onion, chopped
2 cups rotisserie chicken, shredded
1 can Green Giant Mexicorn, drained
1 can (10 ounces) RoTel® Original Diced Tomatoes & Green Chilies, drained
1/2 cup light mayonnaise
1 teaspoon chili powder
1 teaspoon ground cumin
2 ounces baked tortilla chips, crushed, divided (about 2 cups)
1/2 cup shredded Cheddar cheese
1 cup shredded lettuce
1/4 cup reduced fat sour cream
1/4 cup salsa
cilantro, chopped (optional)

Directions
1. Preheat oven to 350 degrees F. Spray a small baking dish with cooking spray; set aside.
2. Spray large skillet with cooking spray; heat over medium heat. Add pepper and onion, cook and stir until softened, about 5 minutes. 
3. Mix in rotisserie chicken, tomatoes, mayonnaise, corn, chili powder and ground cumin to skillet; stir until combined.
4. Place half of meat mixture in the prepared baking dish; top with half of the tortilla chips. 
5. Place remaining meat mixture over chips. Cover with foil; bake 25 minutes. Remove foil; top with the remaining tortilla chips and cheese. 
6. Bake, uncovered until cheese melts, about 5 minutes. 
7. Serve with lettuce, sour cream and salsa. Garnish with cilantro, if desired.  Enjoy!

Recipe adapted from ConAgraFoods.com

Monday: Chicken Nacho Casserole • shredded chicken, onion, bell pepper, corn, diced tomatoes and green chilies baked in a creamy cheddar cheese sauce and garnished with your favorite nacho toppings

Tuesday: Thai Chicken Soup • shredded chicken, onion, bell pepper and green beans in a coconut Thai infused broth topped with roasted peanuts

Wednesday: Asian Turkey Meatballs • Asian infused baked turkey meatballs served with a soy and sesame dipping sauce and a side of steamed green beans

Thursday: Turkey Tacos • ground turkey, onion and bell pepper cooked in a blend of taco seasonings served between hard taco shells and topped with lettuce, tomato, salsa and sour cream

Friday: Creamy Vegetable Orzo Alfredo  • orzo, shredded zucchini, bell pepper, onion and corn mixed in a creamy homemade Alfredo sauce 

Mix up your typical pasta routine by infusing a variety of Tex-Mex inspired ingredients into your Italian based dish.  You'll love how perfectly these two cuisines marry together in order to create a delightfully inventive dinner for two. 

Mexican Stuffed Shells
Total Time: 50 minutes
Prep Time: 20 minutes
Cook Time: 30 minutes

What you'll need
1/2 pound lean ground beef or lean ground turkey
1/2 packet taco seasoning
2 ounces cream cheese
7-8 jumbo pasta shells
1 cup salsa
1/2 cup taco sauce
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese
2 scallions, finely chopped
sour cream for garnish

Directions
1. Pre-heat oven to 350.
2. In a medium skillet over medium heat brown ground beef until no longer pink, about 10 minutes.
3. Add taco season packet and water; cook according to directions.   
4. Stir in cream cheese; cover and simmer until cheese is melted. Mix well. Set aside and let cool.
5. While ground beef is cooking, cook the pasta shells according to directions; drain. 
6. Set shells out individually on cutting board/baking sheet so that they don’t stick together. 
7. Pour salsa on bottom of a small baking dish.  Stuff each shell with the meat mixture and sprinkle with cheese on top.  
8.  Bake for 30 minutes or until cheese is bubbly.
9. Top with your favorite condiments (sour cream, salsa, olives, cilantro).   
10. Serve and enjoy!

Recipe adapted from  A Pinch of This A Pinch of That