Summer Veggie Pasta

We are leaving for vacation in a few days and I needed to get rid of some of these wonderful summer veggies that I have sitting around.   I was craving carbs so I thought why not add them to pasta?  We had this for dinner but it would be great served as a side dish too in a small portion.  I bet it would pair wonderfully with fish.  And you could use whatever veggies you want for this... I was missing something green.  Next time I think I will add asparagus. 

Ingredients:
1/2 box linguine noodles
2 cups cherry or grape tomatoes, halved
4-5 eggplant slices, peeled and cut in small chunks (we had some leftover from the Grilled Chicken Parmesan Subs with Eggplant)
2 cups squash, peeled and cut in small chunks
1 TBS italian seasoning (more or less to taste)
2 TBS EVOO
1/2 teaspoon dried basil (more or less to taste)
2 TBS grated parmesan cheese (more or less to taste)
dash salt & pepper to taste (optional)

1.  Cook pasta according to directions.  Drain well. 

2.  Heat a large nonstick pan on medium heat.  Add the  EVOO to the pan.  Swirl to coat. 

3.  Once pan is heated, add the veggies.   Sprinkle the italian seasoning over them and stir gently.   You can optionally add s&p here too.  Let saute for 4-5 minutes or until slightly tender, stirring gently every minute or so.  Be careful not to overcook or else they will get mushy.   Immediately remove from heat once done BUT LEAVE IN THE PAN THEY WERE COOKED IN.

4.  Add the well drained pasta to a mixing bowl.   Pour in the veggie EVOO mix.  Make sure you get all the veggie sauce out of the pan.   Then sprinkle with the dried basil, Parmesan cheese and s&p (if desired).    Mix well.    Enjoy. 

Roasted Vegetable Macaroni and Cheese

Loaded with veggies, no butter cheese sauce - It's hard to believe this mac and cheese could be good. It wasn't good though - it was AMAZING. Zachary had 3 helpings and said it was the best mac and cheese he has ever had! I felt good fixing this for my family since it was loaded with veggies, whole grain noodles and the cheese sauce wasn't full of awful ingredients! This will definitely become a staple in our house!

Ingredients:

1 cup broccoli florets, chopped into small chunks

1 red pepper, diced

1 yellow squash, quartered and diced

10 baby carrots, sliced thinly

2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.)

1/4 cup extra virgin olive oil

1 garlic clove, minced

3 Tbsp. all-purpose flour

1 1/2 cups milk (I use 1%)

2 cups (8 oz.) Sargento® Shredded Sharp Cheddar Cheese

1/2 tsp. crushed red pepper flakes (optional)

1/2 tsp. cayenne pepper (optional)

Salt and pepper, to taste

2 Tbsp. panko breadcrumbs (I used whole wheat bread crumbs)

Directions:

Preheat oven to 400 degrees F. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.

Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.

Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.

Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted.  Add salt and pepper. Add macaroni and vegetables.

Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown.


We added red pepper flakes to ours at the table to keep it kid friendly. Yum!

recipe courtesy of http://www.thecomfortofcooking.com/2013/02/spicy-roasted-vegetable-macaroni-and-cheese.html
Comfort of Cooking

Veggie & Hummus Wrap

Meat is expensive lately so I wanted to make a healthy satisfying meat free dinner full of veggies.  This wrap was so very tasty, easy to make and healthy.  We were shocked by how filling it was.   You can customize this any way you want with whatever veggies that are in season or that suite your taste.   Definitely going on the menu rotation!  We served the wraps with sweet potatoes.  The only thing I would change is that next time I think I will make my own hummus instead of using store bought. This recipe makes 6 wraps. 

1 med-large zucchini, peeled and quartered
1 small red onion, sliced (divided)
1 red pepper, cut in small chunks
1 green pepper, cut in small chunks
1 cucumber, peeled and quartered
10-12 ripe cherry tomatoes, halved
2 cups baby spinach leaves
black olives, halved (optional)
banana peppers (optional)
1/2 teaspoon salt (more or less depending on taste)
1/2 teaspoon black pepper (more or less depending on taste)
1 teaspoon italian seasoning (more or less depending on taste)
1 TBS Olive Oil
3-5 TBS hummus (depends on how creamy you want the wrap to be)
6 whole wheat tortillas (6"), warmed

Add the zucchini, 1/2 of the red onion, green & red pepper to a pan on medium heat.  Add the olive oil, salt & pepper (to taste) and italian seasoning.  Stir to coat.   Let cook until tender crisp, about 3-5 minutes.  (Be careful not to overcook.) 
Add the spinach leaves to the pan and stir to coat.  Cook one additional minute. Remove from heat. 

Spread a layer of hummus on one side of the tortilla, next add about 1/4 cup veggie mixture.   Top with cucumber, tomato, the uncooked red onion, and the optional black olives and/or banana peppers.  Roll up and enjoy! 

Savory Spinach Bites

This appetizer is perfect for the fall or winter. The stuffing makes them very savory and reminded me of Thanksgiving. They weren't heavy but they were super filling. The recipe makes a lot so they would feed a big group!

Ingredients

1/2 cup (1 stick) unsalted butter
1 small onion, chopped (about 1/2 cup)
1 teaspoon minced garlic (about 1 clove)
2 10-ounces packages frozen chopped spinach, thawed and drained
1 8-ounce bag of herbed seasoned stuffing mix
6 large eggs - I used EggBeaters
1 cup grated Parmesan cheese
Salt and pepper, to taste

Instructions

1. Preheat the oven to 350 degrees.

2. In a large sauté pan over medium heat, melt the butter.

3. Add onion and cook until the onions are translucent and soft, about 5 minutes or so.

4. Add the garlic and cook until fragrant, about 30 seconds. Remove the pan from the heat and let cool.

5. In the meantime, remove excess water from thawed spinach by pressing it between paper towels. **You do not need to cook the spinach.

6. In a large bowl, combine the stuffing mix, spinach, eggs, Parmesan, salt and pepper, and onion/garlic mixture. Combine well.

7. Line a rimmed baking sheet with parchment paper.

8. One at a time, using your hands, roll the mixture into individual 1-inch balls. Place each one on the parchment-lined baking sheet.

9. Bake the balls for about 15-20 minutes, or until very slightly browned. **Your kitchen will smell fantastic, I promise.

Dipping sauces: I used marinara, but you could use Ranch dressing, sour cream, horseradish, etc. Whatever you like!

recipe adapted from The Curvy Carrot

Baked Cheesy Artichoke Dip

I am all about artichoke dip. This recipe was so easy to make and really delicious! It's really creamy but not TOO terrible for you with the substitution of low fat products.

Yield: Makes about 2 2/3 cups

ingredients
1/2 cup plus 2 tablespoons (packed) grated parmesan cheese (about 2 ounces)
1/4 cup plus 2 tablespoons lite mayonnaise
1/4 cup plus 2 tablespoons fat free sour cream
1/2 teaspoon ground black pepper
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
2 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
1/4 teaspoon paprika
1 cup italian cheese blend
French-bread baguette slices, toasted

preparation
Whisk 1/2 cup grated parmesan cheese, mayonnaise, sour cream, pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to 3-cup ramekin.

Sprinkle dip with remaining 2 tablespoon grated parmesan cheese italian cheese and paprika.

Preheat oven to 375 degrees F. Bake dip until heated through, about 25 minutes (about 35 minutes if chilled).

Serve warm with crackers or toasted bread.

Recipe can be made in advance and refrigerated overnight.

adapted from Picky Cook

Black Bean Burgers - 370 Calories

A great, healthy, alternative to your regular burger!

Ingredients:
1/4 C dried bread crumbs (I used Panko)
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp chili powder (if you want to add spice - optional)
2 garlic cloves
2 cans (15oz each) black beans, rinsed and drained
2 tbsp light mayo
2 large stalks celery, finely chopped
4 lettuce leaves
4 whole wheat hamburger buns, toasted
4 slices ripe tomato

Directions:
In food processor pulse bread crumbs, cumin, coriander, chili powder, garlic cloves, two-thirds of beans, 2 tablespoons mayo, 1/4 tsp salt, and 1/4 tsp black pepper until well blended. Transfer to large bowl. Stir in celery and remaining whole beans until well combined. Divide into 4 portions and shape into patties.

Lightly coat 12-inch nonstick skillet with nonstick cooking spray. Heat on medium 1 minute, then add patties. Cook 10 to 12 minutes or until browned on both sides, carefully turning once.

Great with Spicy Sour Cream

Six-Layer Mexican Dip

I got this recipe out of Parents magazine. It is absolutely delish and I will never make another "taco" salad again. 

This recipe used a 6 cup clear glass bowl - I used a larger one and increased some of the ingredients

Ingredients: 

2 avocados chopped (i used 4)

3 TBS lemon juice

1 clove garlic, minced

1/4 tsp. pepper

1 15-oz can low sodium black beans, rinsed and drained

3/4 C salsa (I used a whole jar)

1 15-oz can low sodium Great Northern or cannelli beans, rinsed and drained

1 C light sour cream (I used an entire 16oz container) I added 1 TBS taco seasoning to sour cream. 

1 C shredded reduced-fat cheddar cheese

Directions:

Place avocados, lemon juice, garlic and pepper in a resealable plastic bag. Knead to mash.

In a glass bowl, spread black beans in an even layer. Spread with avocado mixture, then Great Northern beans, salsa, sour cream, and cheese.

Cover and chill up to 24 hours. Serve with tortillas.