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

Ranch-Style Eggs

Ingredients:

4 eggs

1 cup of salsa

4 tortillas

1/2 cup of shredded Jack cheese

3 tablespoons of chopped scallions

Directions:  

Preheat oven to 325.

To prepare sunny-side up eggs, heat sprayed non-stick skillet over medium heat.  Carefully add each to skillet.  Add about 2 tablespoons of water.  Cover and cook until egg whites set and yolks are still moist. Remove eggs and keep warm.

Heat salsa in the skillet over medium-high heat until it boils.  Reduce heat to low.

Dip tortillas in sauce to soften and transfer to ovenproof plates.  Spoon one-fourth of the sauce onto each tortilla and top with egg, 2 tablespoons of cheese, and 1 teaspoon of onions.  Place in oven and cook until cheese melts.  

Serves:  4

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.

Potato and Rosemary Pizza

Potato Rosemary Garlic Pizza

1 pkg of pizza dough (I used the Garlic and Herb dough from Trader Joes)
1 large Yukon Gold potato, very thinly sliced
Extra-virgin olive oil
2 garlic cloves, slightly smashed but still intact
8 ounces mozzarella cheese, thinly sliced
2 tablespoons fresh rosemary leaves
1/2 cup finely grated Pecorino Romano cheese
Freshly ground black pepper
Rosemary sprigs for garnish

Preheat oven to 375 F. Toss potatoes with 2 tablespoons olive oil and 1 teaspoon salt in a large bowl. Arrange potatoes in one layer on a baking tray. Bake in oven until edges begin to turn golden brown, about 20 minutes. Remove from oven and let cool. Increase oven temperature to 475 F.

Lightly brush pizza crust with olive oil. Rub all over with smashed garlic cloves. Lightly sprinkle with salt. Arrange one layer mozzarella cheese over crust. Top with one layer of potatoes. Sprinkle with one tablespoon rosemary leaves over crust. Top with grated Pecorino Romano cheese.

Bake on pizza stone or on a tray on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes. Before serving, sprinkle with freshly ground black pepper. Garnish with fresh rosemary leaves and drizzle with more olive oil.

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.

Christmas Morning Casserole

Ingredients

• 6 eggs, slightly beaten
• 1 C. cheddar cheese, shredded
• 1 tsp. dry mustard
• 1 pkg of Gimmie Lean (vegetarian sausage)
• 1 C. biscuit baking mix
• 2 C. milk
• 1 tsp. oregano

Directions

Mix all ingredients and pour into a 13x9 baking dish. Cover and refrigerate overnight. Bake uncovered in 350-degree oven for 1 hour.

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.