Vegetable Medley Bowtie Pasta Salad

Ingredients: 


16 ounces of bowtie pasta
4 cups of broccoli florets
2 cups cauliflower florets
2 cups of frozen corn, thawed
2/3 cup of Goddess salad dressing (mine came from Trader Joes)

Directions:  


Prepare pasta according to directions.  Just before pasta is done add the broccoli and cauliflower to boiling water.  Cook 1 to 2 minutes more.

Drain pasta and vegetables and combine corn in a large bowl.  Toss lightly with the dressing and serve.

Serves:  8

Mexican Stuffed Shells

Ingredients:
1 pkg of soy beef (or regular beef for the meat-eaters)
1 package low-sodium taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream

Preheat oven to 350°.

In a frying pan cook soy beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While soy beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Mac and Cheese Lasagna

Mac and Cheese Lasagna

• 2 (7.5 oz) pkgs. of Kraft Thick and Creamy Macaroni and Cheese
• 1 lb. soy beef (or regular beef for the meat-eaters)
• 1 1/2 cups of spaghetti sauce
• 1/2 cup shredded mozzarella or provolone cheese

1. Prepare the macaroni and cheese according to the package directions. I prepare it using half the amount of butter and use fat free milk to reduce the fat.
2. While the macaroni cooks heat the spaghetti sauce and soy beef and stir to combine.
3. In a 9x 13 or 11 x 7 dish, spread half of the meat mixture to cover the bottom of the pan.  Follow with a layer of half of the macaroni and cheese.  Repeat the layers with the remaining meat mixture and mac and cheese.
4. Sprinkle the mozzarella over the layers and bake at 375 degrees for 15 minutes or until hot and bubbly.

Tuscan Pasta with Tomato-Basil Cream

Ingredients

• 1 (20-oz.) package refrigerated four-cheese ravioli
• 1 (16-oz.) jar sun-dried tomato Alfredo sauce
• 2 tablespoons white wine
• 2 medium-size fresh tomatoes, chopped
• 1/2 cup chopped fresh basil
• 1/3 cup grated Parmesan cheese

Preparation

1. Prepare pasta according to package directions.

2. Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese.

Lasagna Soup

Ingredients:

2 teaspoons olive oil
1 pound soyrizo
1 onion, chopped
3 cloves garlic, minced
1 (32-ounce) container vegetable broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup shredded mozzarella cheese

Instructions:

Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the soyrizo, onion, garlic, broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan.

Serves 4

Serving size- about 2 cups

Avocado Pesto Pasta

Ingredients

• 1 pound linguine
• 1 bunch fresh basil
• 2 avocados, pitted and peeled
• 2 tablespoons lemon juice
• 3 cloves garlic
• ½ cup olive oil
• Sea salt
• Freshly ground black pepper
• 1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)

• Directions

  Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.
  Meanwhile, make the pesto by combining basil, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper.
  Toss pasta with pesto. For an extra touch of color and flavor, top pasta with cherry or sun-dried tomatoes. Divide pasta among serving bowls.

Chili and Pasta

Ingredients:

• 1 box Trader Joe’s Organic Shells and White Cheddar Macaroni & Cheese (or similar substitution)

• 1 can Trader Joe’s Organic Vegetarian Chili (or similar substitution)

Directions:

1. Make pasta according to directions.

2. Add the can of the chili and mix.

Serves 4

Calories:  540

Fat:  11g

Protein:  22g

Carbs:  86g

Leek, Chickpea and Orzo Gratin with Roasted Brussels Sprouts

Gratin:
Ingredients:
1 c. whole wheat orzo
2 tsp olive oil
3 leeks, cleaned and sliced, white and light green parts only
1 15oz can of garbanzo/chickpeas, rinsed
1 Tbsp chopped fresh thyme
1/2 tsp salt
1/4 tsp black pepper
1/4 c. shredded fontina cheese

Directions:
Preheat oven to 375. Spray a 2 quart baking dish with nonstick spray.

Cook the orzo according to package directions, omitting the salt if desired.

Heat the oil in a large nonstick skillet over medium heat. Add the leeks and cook, stirring occasionally, until softened, about 10 minutes. Stir in the orzo, chickpeas, thyme, salt and pepper.

Transfer the mixture to the prepared baking dish and sprinkle with the cheese. Bake until heated through, about 15 minutes.


Serves:  4
Serving:  1 heaping cup


Calories:  408
Fat:  8.4g
Carbs: 67g
Protein:  16.2


Brussels Sprouts:
Ingredients:
1 package of brussels sprouts (about 20 sprouts)
1 Tablespoon olive oil
Salt and pepper to taste


Directions: 


Preheat oven to 375


Chop ends off of sprouts, cut in half and toss with olive oil and salt and pepper.


Spread out on a cookie sheet sprayed with pam.


Roast in oven for about 20-25 minutes or until done.


Serves:  5
Serving:  about 4 sprouts each


Calories:  80
Fat:  4.1
Carbs:  7.5
Protein:  2.5

Whole-Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage

• 1/2 lb. whole-wheat spaghetti
• 3 Tbs. olive oil
• 4 large garlic cloves, peeled,  halved, and sliced (3 Tbs.)
• 1 1/2 lb. ripe tomatoes, coarsely  chopped (6 cups)
• 3/4 cup cooked chickpeas
• 2 Tbs. fresh chopped sage, plus more leaves for garnish
• 2 Tbs. chopped green olives

DIRECTIONS:  

1. Cook spaghetti in large pot of boiling salted water 10 to 11 minutes, or until al dente.


2. Heat oil and garlic in large saucepan over medium heat. Cook 2 to 3 minutes, or until garlic is browned, stirring occasionally. Stir in tomatoes, chickpeas, sage, and olives, and simmer 3 to 4 minutes. Season with salt and pepper, if desired.


3. Drain spaghetti, and return to pot. Add sauce, and toss to coat. Season with salt and pepper, if desired. Divide among 6 serving bowls, and garnish with sage leaves.

Serves:  6 (1-cup serving)

Calories:  258

Fat:  9g

Protein:  9g

Carbs:  40g

Roasted Vegetable Linguine with Soy Meatballs

2 cups sliced cremini mushrooms 
1/2 lb. fresh or frozen asparagus, cut into 1 1/2 inch pieces
1 small onion, coarsely chopped (approx. 1 cup)
2 Tablespoons olive oil
2 cloves garlic, minced (approx. 2 teaspoons)
1/2 teaspoon red pepper flakes
2 cups cherry tomatoes
1/2 cup white wine
1/2 13.25 oz. package whole-wheat linguine 
1/2 cup torn fresh basil leaves
One bag of Trader Joe's Meatless Meatballs


DIRECTIONS


1.  Preheat oven to 450 degrees. Toss together mushrooms, asparagus, onion, oil, garlic, and red pepper flakes on a coated cookie sheet.  Roast 20 minutes or until mushrooms and onions begin to brown, stirring occasionally to prevent sticking.

2.  Start your pasta water, if you haven't already.

3.  Add tomatoes and meatballs to pan, and roast 7-10 minutes more, or until tomatoes shrivel and soften. Transfer vegetables to bowl.

4.  Sprinkle wine over vegetables return pan to oven and let wine cook off about 5 minutes.

5.  Meanwhile, prepare pasta according to package directions. Drain pasta.

6.  Return pasta to pot. Add wine mixture and vegetables, and toss over medium-low heat until heated through. Season with salt and pepper, if desired. Stir in torn fresh basil leaves, and serve immediately.


Serves 6 (1-1/2 cups)


Calories:  324
Fat:  10g
Protein:  20g
Carbs:  43.5g

Fusilli Bucati Lunghi with Roasted Red Pepper Sauce

2 Tbs. garlic-flavored olive oil
1 cup jarred roasted red bell peppers, rinsed, drained, and chopped
1/2 medium onion, finely chopped (1/2 cup)
1 large carrot, finely diced (1/2 cup)
8 oz. dry fusilli bucati lunghi

DIRECTIONS

1. Heat oil in saucepan over medium-high heat. Add roasted peppers, onion, and carrot; sauté 5 minutes, or until onion begins to brown. Add 3/4 cup water, cover, and reduce heat to medium-low. Simmer 20 minutes.

2. Meanwhile, cook pasta in pot of boiling salted water according to package directions.

3. Remove roasted pepper mixture from heat, and purée in blender until smooth. Season with salt and pepper, if desired.

4. Drain pasta, and return to pot. Stir in red pepper sauce.

Serves: 4
Serving size: 1 cup
Calories: 295
Fat: 8g
Protein: 8g
Carbs: 49g

*** (out of 5-star rating)

Basic pasta dinner recipe.

Farfalle with Caramelized Onions and Broccoli

1 large onion
2 Tbs. olive oil, plus more for drizzling, optional
1 tsp. dried tarragon
8 oz. dry farfalle pasta (2 cups)
3 cups small broccoli florets

DIRECTIONS

1. Cut onion into 8 wedges. Cut each wedge into 1/2-inch-thick slices.

2. Heat oil in skillet over medium-high heat. Add onion, and sauté 10 minutes, or until browned. Add 1 cup water and tarragon, and cook 5 to 7 minutes, or until most of liquid has evaporated.

3. Meanwhile, cook pasta according to package directions, adding broccoli 3 minutes before end of cooking time. Drain broccoli and pasta, and add to onion mixture. Season with salt and pepper, if desired, and drizzle with olive oil, if using.

Serves: 4
Serving size: 1-1/2 cups
Calories: 296
Fat: 8g
Protein: 10g
Carbs: 49g

*** (out of 5-star rating)

This was a simple dinner- nothing special- just good ingredients and it was a hearty meal. Husband approved.

Baked Ziti with Zucchini, Chickpeas, and Olives

• 8 oz. whole wheat ziti, rigatoni, or penne pasta
• 1/2 lb. zucchini, coarsely chopped (2 cups)
• 1 1/2 cups cooked chickpeas, or
• 1 15-oz. can chickpeas, rinsed and drained
• 1 14.5-oz. can diced tomatoes with basil, garlic, and oregano, juices included
• 1 cup tomato purée
• 1/4 cup chopped green olives, divided
• 1 Tbs. olive oil
• 1 Tbs. tomato paste
• 2 cloves garlic, minced (2 tsp.)
• 2 Tbs. Italian-seasoned breadcrumbs

DIRECTIONS

1. Preheat oven to 350°F. Coat 11- x 7-inch baking dish with cooking spray. Set aside.
2. Cook ziti according to package directions for al dente in large pot of boiling salted water. Drain, rinse under cold water, and drain again. Return ziti to pot, and set aside.
3. Meanwhile, combine zucchini, chickpeas, tomatoes and juices, tomato purée, 2 Tbs. olives, oil, tomato paste, and garlic in large saucepan. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes, or until sauce begins to thicken, stirring occasionally. Stir zucchini mixture into ziti, and season with salt and pepper, if desired.
4. Transfer ziti mixture to prepared baking dish. Sprinkle with breadcrumbs and remaining 2 Tbs. olives. Bake 20 to 25 minutes, or until pasta is heated through and breadcrumbs are golden brown.

Serves: 6

Serving: 1/6 of casserole dish

Calories: 349

Fat: 9g

Protein: 14.5g

Carb: 53g

***1/2 (Star-rating out of 5) From the meat-eating, fast-food-loving husband

****1/2 (Star-rating out of 5) From me

I made this for dinner tonight. The husband actually said it was pretty good. I think he gave it 3-1/2 stars because he's not a big fan of beans with pasta but he knows I always like to throw in protein with each meal so he's trying to get used to it. I thought it was delicious! I love, love, love green olives and think they give everything a nice flavor but you can substitute black olives if you prefer.