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

White Pizza with Broccoli and Mushroom

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• 2 tbs. coconut oil
• 6 oz. mushrooms, sliced (2 cups)
• 8 oz. broccoli florets (3 cups)
• 1 Tbs. all-purpose flour
• 1 cup low-fat milk
• 2 cloves garlic, minced (2 tsp.)
• 1/4 tsp. salt
• 1/2 cup shredded mozzarella, divided
• 1/4 cup grated Parmesan, divided
• 1 13.8-oz. pkg. refrigerated whole wheat pizza dough (I get mine from Trader Joes)

DIRECTIONS

1. Place pizza stone or baking sheet in center of oven, and heat to 425°F.
2. Melt 1 1/2 tsp. coconut oil in skillet over medium-high heat. Add mushrooms, and cook 4 to 7 minutes, or until beginning to brown, stirring frequently. Add broccoli and 1/3 cup water. Cover tightly, and steam broccoli in skillet 3 to 4 minutes, or until tender.
3. Meanwhile, heat remaining 1/2 tbs. oil in saucepan over medium-high heat. Add flour, and cook 2 minutes, or until pale golden, stirring constantly. Stir in milk, garlic, and salt. Cook 3 to 4 minutes, or until mixture thickens and begins to boil, stirring constantly. Remove from heat. Stir in 1/4 cup mozzarella and 2 Tbs. Parmesan until sauce is smooth and cheese is melted.
4. Shape pizza dough according to package directions. Remove pizza stone from oven, and place dough on hot stone.
5. Spread white sauce over dough to within 1/2 inch of edge, and top with broccoli mixture. Sprinkle remaining mozzarella and Parmesan over top. Return to oven, and bake 18 to 20 minutes, or until edges of pizza are golden and center is hot and bubbly. Cool slightly before slicing and serving.

Serves:  4
Serving size: 1 slice

Calories:  401
Fat: 11.3g
Carbs:  65.8g
Protein:  23.4g

***** SO good!  My husband even asked for seconds which is rare AND he said I could make it again for him to take to lunch.  That, my friends, is a dinner well made!!!

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.