1 box of cherry tomatoes cut in half
1 small eggplant, chopped into little cubes
2 cloves of garlic, diced
spices such as salt, pepper, and basil
about 1 – 2 tablespoons of olive oil
Pasta of your choice
Preheat oven to 425. Place the cherry tomatoes, eggplant and garlic onto a baking sheet. Add the olive oil and spices. Cook for about 25 minutes or until soft. Once it is ready remove from the oven and put into a bowl. Toss with pasta, feta cheese, and fresh basil. Add more spices and oil if necessary.
1 16oz box whole grain or white pasta
3-4 tbs oil
1 onion, diced
1/2 box mushrooms, chopped
1/2 can black olives, sliced
1 tomato, diced
2.5 cups heavy cream and 1 jar marinara sauce of choice
2 small handfuls of grated cheese
Salt, pepper and garlic powder to taste
Boil the pasta with salt and cook until al dente. Heat up the oil in a medium to large pot. Saute the diced onion and then add the tomatoes, mushrooms and black olives. Saute the vegetables for about 5-6 minutes, until the mushrooms are slightly browned. Add the heavy cream and marinara sauce. Once that is combined, add the cheese. Bring to a low boil and stir in the salt, pepper and garlic powder to taste. Keep the flame on low and add the pasta to the pot. Mix it with the sauce and allow it to sit on the fire for a few additional minutes. Then turn off the flame and it’s ready to serve!
1.5 cups of small chopped veggies (onion, peppers, celery, and carrots)
2 garlic cloves (or more, to taste)
28 oz can of tomato’s
1 can of white kidney beans or romano beans (drained and rinsed)
1 small can of beans in tomato sauce
4 cups of veggie broth
1 pound of gnocchi
Hot Pepper Flakes
1/4 loaf of stale french bread
In a medium to large pot over medium high heat:
Cook chopped veggies, garlic and a couple of shakes of black pepper until fragrant
Add tomato’s – stir, use back of spoon to break up tomato’s
Add white kidney beans/romano beans, stir
Add broth – stir
Add sweet basil (about 5 or 6 leafs), stir
Add more black pepper – a couple of shakes, stir
Add chopped up bread
Lower heat to minimum, let simmer for about 30 minutes, stirring occasionally
Return to a boil, add gnocchi, when gnocchi begins to rise (about 3 minutes) to the top, lower heat to minimum. Spoon into bowls … enjoy!
2 large eggplant
1/4 cup flour
2 eggs, slightly beaten
2 cups seasoned bread crumbs
1/2 cup oil
1 (16 oz.) jar Marinara Sauce (or 16 oz. tomato sauce mixed with seasonings)
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
3/4 pound mozzarella cheese, slice
Parmesan cheese (optional)
Peel eggplant (can be left unpeeled), cut into thin slices. Dip slices into flour, then into eggs, then into crumbs. Heat 1/4 cup oil in large skillet. Brown eggplant slices in hot oil on both sides. Drain on paper towels. Spread small amount of sauce on bottom of 9 x 13 pan. Place eggplant in single layer. Sprinkle lightly with seasonings. Pour sauce over and arrange cheese slices on eggplant slices. Sprinkle with Parmesan cheese if desired. Cover with foil. Bake at 400 degrees 20 minutes or until bubbly and cheese is melted.
I recently made this pasta salad for a dinner party and as usual, it was a hit! It’s a great way to make your favorite high carb dish a little more nutritious!
2 cups Fusilli Vegetable Pasta, uncooked (or substitute your fave pasta)
1 small head broccoli, chopped into big chunks
3 cloves fresh garlic, finely minced
1/4 cup pine nuts and/or almonds
5 mushrooms, sliced
1/2 small purple onion, diced
1/4 fresh parsley, finely chopped
1/2 cup light mayonnaise
1 tsp. + 1 tbsp. olive oil
1 tsp. ground black pepper
2 tsp. salt
1. Cook pasta according to package directions. Drain and rinse in cold water to cool. Set aside in large mixing bowl.
2. Bring a pot of water to a boil. Add broccoli and 1 teaspoon of salt and let cook uncovered until broccoli is just tender (a fork should easily pass through a broccoli floret, but do not overcook!). Drain and rinse in cold water to cool. Chop into finer pieces and add to pasta.
3. Over medium heat, in a small skillet or frying pan, add 1 teaspoon of olive oil. When your pan gets warm, brown garlic and pine nuts. Add your garlic and pine nuts to pasta.
4. Stir in the remaining ingredients to the pasta and serve! Add more or less salt and pepper according to your taste.
Chicken Breast cut into small pieces.
1 can of tomato sauce
1 yellow onion diced
1 clove of garlic diced
1 small red pepper diced
1 small orange pepper diced
1 small yellow pepper diced
Ronzoni Garden Delight vegetable pasta
Fry up the onion and garlic. Once golden, add the diced peppers. Once those are tender add the chicken pieces. Cook until no longer pink. Add the tomato sauce, spices and sugar. (I never measure the spices, I season to taste adding if I feel necessary.) Combine and cook through. Serve with the prepared vegetable pasta.