Creamy Penne Pasta Bake

Ingredients:
12 ounces penne pasta
1 medium zucchini
Olive oil
1 garlic clove, minced
Sea salt and ground pepper, to taste
Sprinkle of dried dill or Italian herbs, to taste
Chopped fresh chives for topping

Ingredients for the sauce:
2 tablespoons olive oil
2 tablespoons butter
4 tablespoons brown rice flour
2 1/2 cups milk
1/4 cup gluten-free yeast
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon ground nutmeg
1 teaspoon mild rice vinegar
1/2 to 1 teaspoon Dijon mustard, optional

Directions:
1.  Preheat the oven to 350 degrees. Lightly oil the bottom of a large gratin dish or casserole and set aside
2.  Bring a large pot of salted water to a rolling boil and partially cook the pasta.
3.  Meanwhile wash, trim, and slice the zucchini into half-moons.
4.  Heat a skillet over medium heat and add a splash of olive oil. Add the zucchini and minced garlic, season with sea salt, ground pepper, and a dash or two of dried dill or Italian herbs. Stir to coat, and quickly stir-fry, just until the zucchini is tender-crisp. Don't overcook it. It will continue to cook in the oven.
5.  Start making the creamy pasta sauce. Heat the olive oil in a medium saucepan and add the butter. When the butter melts, add in the brown rice flour and stir with a whisk to make a paste. Heat it through, stirring and cooking the paste for a minute.
6.  Slowly add in the milk and whisk the milk with the paste to combine. Add in the yeast, garlic powder, sea salt, nutmeg, rice vinegar and mustard.
7.  Stir the sauce until it thickens and turn down the heat. If it gets too thick you can thin it with a dash of milk.
8.  When the pasta is done, drain it well, and drizzle it with a touch of olive oil. Pour the cooked penne into a large gratin dish or casserole. Add in the zucchini. Pour the sauce in and gently, very gently, combine the penne, zucchini, and sauce until the penne is coated. Sprinkle the top with fresh snipped chives.
9.  Cover the dish with foil. Bake the pasta in the center of a preheated oven for 20 minutes, until heated through and bubbling.

Black-Eyed Pea Dip

Ingredients:
¾ cup oil
¼ cup white sugar
¼ cup balsamic vinegar
1 (15 ounce) can black-eyed peas, drained and rinsed
1 small can whole kernel corn, drained
1 green bell pepper, diced
1 red bell pepper, diced
½ cup diced green onions
1 large tomato, diced
¼ cup freshly chopped parsley leaves
Tortilla chips

Directions:
In a small bowl, whisk together the oil, sugar and vinegar for the dressing. In a large bowl, mix together the peas, corn, peppers, onions, tomato and parsley. Pour dressing on top of pea salad and mix well. Serve alone or with tortilla chips as a dip.

Meatless Tostadas

Ingredients:
1 can refried beans
3 teaspoons taco seasoning
1 (8.5 ounce) pouch ready to serve Santa Fe rice, prepared according to package directions
1 can black beans
2 cups shredded Mexican-blend cheese
12 tostada shells
Toppings: pico de gallo; avocado, black olives

Directions:
Preheat oven to 375 degrees. Mix together refried beans and taco seasoning.
Layer refried beans, rice and black beans on tostada shells. Sprinkle with cheese.
Bake for 5 to 6 minutes or until cheese is melted. Serve with toppings.

Yummy Guacamole

Ingredients:
3 avocados, peeled and pitted
1 lime, juiced
1 teaspoon salt
½ cup diced onion
3 tablespoons chopped fresh cilantro
2 Roma tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper, if desired

Directions:
In a medium bowl, mash together the avocados (leaving a few chunks), lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor or serve immediately.

Vegetable Lasagna

Ingredients: 
1 teaspoon olive oil 
3/4 cup sliced mushrooms 
3/4 cup chopped zucchini 
1/2 cup sliced carrot 
1/2 cup chopped red bell pepper
1/2 cup thinly sliced red onion 
1 (26-ounce) jar tomato basil pasta sauce 
2 tablespoons commercial pesto 
1 (15-ounce) carton part-skim ricotta cheese 
Cooking spray 
6 hot cooked lasagna noodles, cut in half 
3/4 cup shredded part-skim mozzarella cheese

Directions:
1.  Preheat oven to 375 degrees.
2.  Heat oil in a medium saucepan over medium heat. Add mushrooms and the next 4 ingredients (mushrooms through onion); cook for 5 minutes, stirring frequently. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.
3.  Combine pesto and ricotta in a small bowl. Spread 1/2 cup tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture.
4.  Top noodles with half of ricotta mixture and 1 cup tomato mixture. Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.
5.  Cover and bake for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.
Notes: To make ahead, assemble as directed; stop before baking. Cover and refrigerate overnight. Let stand 30 minutes at room temperature; bake as directed.


For easy cleanup, assemble in a disposable 8-inch aluminum-foil pan. If you're making for a gift, deliver uncooked with baking instructions

French Toast Casserole

Ingredients:
½ cup butter, melted
1 cup brown sugar
1 teaspoon cinnamon
12 slices bread, French sliced thinly
3 eggs
½ teaspoon salt
1 ½ cups milk
Garnish: syrup and powdered sugar

Directions:
Mix butter, brown sugar and cinnamon together and pour in the bottom of a greased 9x13 inch pan.
Add two thicknesses of bread over mixture.
Beat eggs, salt and milk together. Pour over the bread.
Cover with foil and refrigerate overnight.
Bake 350 degrees for 35-40 minutes, covered with foil. Bake uncovered for the last 10 minutes.
Invert on serving platter immediately.
If desired, serve with syrup and garnish with powdered sugar.

Slow Cooker Macaroni and Cheese

Ingredients:
· 2 cups uncooked elbow macaroni
· 1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
· 1 cup milk
· 1/2 cup sour cream
· 1/4 cup butter, cubed
· 1/2 teaspoon onion powder
· 1/4 teaspoon pepper
· 1/8 teaspoon salt
· 1 cup shredded cheddar cheese
· 1 cup shredded mozzarella cheese
· 1 cup shredded provolone cheese

Directions:
1. Cook macaroni according to package directions for al dente.
2. Meanwhile, in a large saucepan, combine soup, milk, sour cream, butter and seasonings; cook and stir over medium-low heat until blended. Stir in cheese until melted.
3. Drain pasta; transfer to greased 3 quart slow cooker. Stir in cheese mixture. Cook, covered on low 1-2 hours or until heated through.

Pasta Primavera

Ingredients:
· 2 tablespoons butter, divided
· 2 tablespoons olive oil
· ½ onion, diced finely
· 2 tablespoons minced garlic
· ½ cups bite-size broccoli pieces
· 2 carrots, sliced into ½ pieces
· 2 zucchini, sliced into ½ inch pieces
· 1 yellow squash, sliced into ½ inch pieces
· 1 small container white button mushrooms, sliced
· 1 pound penne pasta
· 1 cup low-sodium chicken broth
· 1 cup heavy whipping cream
· 1 cup half-and-half
· 1 cup grated Parmesan cheese
· 5 basil leaves, chopped
· ½ cup frozen peas
· 2 cups chopped chicken (rotisserie works great), optional

Directions:
1. Heat 2 tablespoons butter and 2 tablespoons olive oil in a skillet over medium-high heat. Add the chopped onion and garlic and cook for 1-2 minutes, until they start to turn translucent. Add the broccoli and carrots. Sauté for 2-3 minutes and transfer to a plate.
2. Add a tablespoon of butter to the skillet and stir in zucchini and squash, cooking about a minute. Transfer to a plate. Add mushrooms to the skillet and sauté for 1-2 minutes and then transfer them to a plate.
3. Cook pasta al dente according to package directions.
4. To make the sauce: add chicken broth, 1 tablespoon butter and ½ cup Parmesan cheese to the vegetable skillet. Whisk together and cook for 1 to 2 minutes until the liquid starts to thicken. Add whipping cream and half and half. Add basil to the sauce and stir.
5. Add vegetables and frozen peas to the sauce. Add pasta and chicken, stir well. Top with remaining Parmesan cheese.

Baked Pasta with Spinach and Sun-Dried Tomatoes

Ingredients:
· 1 (7-ounce) jar of sun-dried tomatoes in oil, chopped , oil reserved
· ½ cup all-purpose flour
· 2 cups milk
· 2 cups shredded mozzarella cheese
· 1 cup crumbled feta cheese
· 1 teaspoon salt
· 1 teaspoon pepper
· 2 cups fresh baby spinach
· 1 (16-ounce) package rigatoni pasta, cooked according to package directions

Directions:
1. Preheat oven to 350 degrees. Spray a 3-quart baking dish with nonstick cooking spray. Set aside.
2. In a large Dutch oven, heat sun-dried tomatoes with reserved oil over medium-high heat. Add flour, stirring well to remove any lumps. Cook until flour mixture thickens, 2 to 3 minutes. Add milk, stirring to combine. Cook, stirring frequently, until mixture thickens and is smooth, 3 to 4 minutes.
3. Add mozzarella, feta, salt and pepper; stirring well. Add spinach and stir. Add pasta and combine well. Spoon into prepared dish.
4. Bake 30 minutes or until bubbly and lightly browned.

Saucy Bean Medley

This Saucy Bean Medley is so good!  I served these with ham and cole slaw and we couldn't stop eating them.  I'm going to remember these beans this summer for a side for hamburgers.  They would also be perfect for tailgating.  Winner winner chicken dinner!!

Ingredients:
· 1 ½ cups ketchup
· 1 medium onion, chopped
· 1 sweet red pepper, chopped
· ½ cup packed brown sugar
· ½ cup water
· ½ cup Italian salad dressing
· 2 bay leaves
· 1 tablespoon cider vinegar
· 1 teaspoon ground mustard
· Pepper, to taste
· 1 (16-ounce) can kidney beans, rinsed and drained
· 1 (15.5 ounce) can black-eyed peas, rinsed and drained
· 1 (15.5 ounce) can great northern beans, rinsed and drained
· 1 (15.25 ounce) can whole kernel corn, drained
· 1 (15.25 ounce) can lima beans, rinsed and drained
· 1 (15.25 ounce) can black beans, rinsed and drained

Directions:
In a 5-quart slow cooker, combine ketchup, onion, pepper, brown sugar, water, salad dressing, bay leaves, cider vinegar and mustard. Stir in remaining ingredients. Cover and cook on low for 5-6 hours or onion and pepper are tender. Discard bay leaves. 

 

Veggie Pasta

Ingredients:
· 8 ounces thin spaghetti noodles
· Cajun seasoning, to taste
· Salt and pepper, to taste
· ¼ cup olive oil
· 2 tablespoons minced garlic
· 1 ½ cups fresh broccoli, finely diced
· 1 cup cauliflower, finely diced
· ½ green bell pepper, finely diced
· 4 vine-ripe tomatoes, finely diced
· 2 green onions, diced
· ½ cup sliced black olives
· Parmesan cheese

Directions:
1. Cook spaghetti according to package directions. Drain. Season noodles with Cajun seasoning, salt and pepper.
2. In a large skillet, over medium heat, add olive oil and garlic. Sauté for about 5 minutes. Add vegetables and sauté for about 15 minutes or until reached desired doneness. Toss vegetables with pasta.
3. When serving, sprinkle with Parmesan cheese.

Low Fat Baked Ziti with Spinach

Ingredients:
· 12 ounces ziti pasta
· 1 teaspoon olive oil
· 3 tablespoons minced garlic
· 1 (10 ounce) package frozen spinach
· Salt and pepper to taste
· 28 ounces crushed tomatoes
· 1 teaspoon oregano
· 2 tablespoons chopped fresh basil
· 8 ounces fat free ricotta cheese
· ¼ cup grated Parmesan cheese
· 2 cups shredded park-skin mozzarella

Directions:
1. Preheat oven to 375 degrees. Spray a 9x13 inch baking dish with cooking spray.
2. Cook pasta according to package directions. Drain and return to pot.
3. Meanwhile in a medium saucepan, add olive oil and garlic. Sauté for about 5 minutes. Add spinach, salt, pepper and tomatoes. Season with oregano and basil. Add mixture to pasta and combine. Add ricotta, parmesan cheese and 1 cup of mozzarella cheese. Mix well and transfer to prepared baking dish. Top with remaining mozzarella.
4. Bake for 30 minutes or until mozzarella is melted and the edges are lightly browned. Let cool about 5 minutes and cut to serve.

Chickpea, Pesto, Tomato and Mozzarella Salad

Ingredients:
1 can chickpeas, drained and rinsed
¼ cup pesto
1 cup chopped grape tomatoes
¼ cup chopped fresh mozzarella
Salt and pepper, to taste
2 tablespoons chopped fresh basil

Directions:
1. In a medium bowl, combine chickpeas, pesto, tomatoes and mozzarella cheese. Stir gently.
2. Season with salt, pepper and fresh basil.

Garden Veggie Pizza Squares

Ingredients:
· 1 (8-ounce) package refrigerated crescent rolls
· 1 (8-ounce) package cream cheese, softened
· 1 (1-ounce) package ranch dressing mix
· 2 carrots, finely chopped
· ½ cup chopped red bell pepper
· ½ cup chopped green bell pepper
· ½ cup chopped fresh broccoli
· ½ cup chopped green onions

Directions:
1. Preheat oven to 375 degrees.
2. Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangle shape on the baking sheet. Bake 11 to13 minutes or until golden brown. Allow to cool.
3. Put cream cheese in a medium bowl and add ½ of the ranch dressing mix. Gradually add more mix, adjusting for taste. Spread the mixture over the cooled crust. Sprinkle with carrots, peppers, broccoli and onions on top.
4. Chill in the refrigerator for about an hour. Cut into bite-size squares to serve.

Summer Vegetable Bake

Ingredients:
· 1 medium onion, chopped
· 1 teaspoon minced garlic
· 1 tablespoon olive oil
· 1 medium zucchini, thinly sliced
· 1 medium yellow squash, thinly sliced
· 1 potato, thinly sliced
· 1 tomato, thinly sliced
· 1 teaspoon dried thyme
· Salt and pepper to taste
· 1 cup shredded Italian cheese

Directions:
Preheat the oven to 400 degrees.
Sauté onion and garlic in a skillet with olive oil until softened (about five minutes).
Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish.
Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

Summer Bean Salad

Ingredients:
· 1 (15 ounce) can black beans, rinsed and drained
· 1 (15 ounce) can kidney beans, drained
· 1 (15 ounce) can cannellini beans, drained and rinsed
· 1 green bell pepper, chopped
· 1 red bell pepper, chopped
· 1 (15 ounce) can whole kernel corn, drained
· 1 red onion, chopped
· 1 medium tomato, diced
· 1/2 cup olive oil
· 1/2 cup red wine vinegar
· 2 tablespoons fresh lime juice
· 1 tablespoon lemon juice
· 1 tablespoons white sugar
· 1 teaspoon salt
· 1 teaspoon pepper
· 1 clove crushed garlic
· 1/4 cup chopped fresh cilantro

Directions:
1. In a large bowl, combine beans, bell peppers, corn, red onion and tomato.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, pepper, garlic and cilantro.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Three Bean Vegetable Chili

Ingredients:
1 tablespoon vegetable oil
1 pound carrots, cut into 1/2-inch slices
2 large stalks celery, sliced
2 cloves garlic, crushed
1 large onion, chopped
4 teaspoons chili powder
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 can (14 1/2-ounce) diced tomatoes
1 can ( 14 1/2-ounce) vegetable broth
1 cup water
2 cans (15 ounce) white kidney beans (cannellini), rinsed and drained
1 can (15-ounce) pink beans, rinsed and drained
2 cups frozen shelled edamame
1/4 cup, plus additional leaves for garnish, fresh cilantro, chopped
Sour cream (optional)
Shredded cheddar cheese (optional)

Directions:
In 5- to 6-quart Dutch oven, heat vegetable oil on medium-high until hot. Add carrots, celery, garlic, and onion, and cook 10 to 12 minutes or until all vegetables are browned and tender, stirring occasionally.
Stir in chili powder, cumin, cinnamon, cayenne pepper, and salt; cook 30 seconds, stirring. Add tomatoes, broth, and water; heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Stir white kidney beans and pink beans into Dutch oven; cover and cook 10 minutes longer. Stir in frozen edamame and cook, uncovered, 5 to 7 minutes or until edamame are just tender, stirring occasionally.
Stir 1/4 cup cilantro into chili. Garnish with sour cream and cheese.

Asparagus and Tomato Frittata

Ingredients:
· 6 large eggs
· 2 tablespoons whipping cream
· ½ teaspoon salt, plus a pinch
· ¼ teaspoon pepper
· 1 tablespoon olive oil
· 1 tablespoon butter
· 1 bunch asparagus, trimmed and cut into 1/2-inch pieces
· 1 tomato, seeded and diced
· ½ cup provolone cheese

Directions:
1. Preheat the broiler. Whisk together the eggs, cream, ½ teaspoon salt and pepper in a medium bowl to blend. Set aside.
2. Heat the olive oil and butter in a 9-inch diameter nonstick ovenproof skillet over medium heat. Add the asparagus and sauté until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt. Sauté 2 more minutes.
3. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 5 minutes.
4. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide onto plate.

Eggplant Parmesan

Ingredients:
· 3 eggplant, peeled and thinly sliced (about ¼-inch slices)
· Sea salt
· 2 eggs, beaten
· 4 cups Italian seasoned bread crumbs
· 6 cups spaghetti sauce, divided
· 1 (16 ounce) package shredded mozzarella cheese, divided
· ½ cup grated Parmesan cheese, divided
· ½ teaspoon dried basil

Directions:
1. Preheat oven to 450 degrees.
2. To remove bitterness, sprinkle eggplant with sea salt and let sit for about 30 minutes. Rinse and pat dry with paper towels. Dip eggplant in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake for 5 to 7 minutes on each side.
3. In a 9x13-inch baking dish spread half of spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with half of the mozzarella and Parmesan cheeses. Repeat with remaining eggplant, sauce and cheese. Sprinkle basil on top.
4. Reduce oven heat to 350 degrees and bake for 30 minutes or until golden brown.

Peanut Butter and Jelly Waffles

Ingredients:
1  1/4 cups all-purpose flour
3 tablespoons white sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
2 eggs, separated
1  1/4 cups milk
1/3 cup creamy peanut butter
3 tablespoons butter, melted
Jelly of your choice

Directions:
1.  In a large bowl, combine the flour, sugar, baking powder, baking soda and cinnamon.
2.  In another bowl, whisk the egg yolks, milk, peanut butter and butter; stir mixture into dry ingredients just until moistened.
3.  In a small bowl, beat egg whites until stiff peaks form; fold into batter.
4.  Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with jelly.