Sunday, October 23, 2011

Veggie and Spinach Fettuccine

1 large zucchini, diced
1 large yellow squash. diced
1 8oz container of cherry tomatoes
1 package of spinach fettuccine

Heat olive oil in a skillet, grate in some garlic and add some salt, pepper, and oregano, sauté your veggies. Add in cherry tomatoes and cover till they burst. With your spoon, break them apart and check your seasoning. Meanwhile cook the pasta. If sauce is looking dry, reserve a cup of the starchy cooking water right before draining. Drain pasta and toss all of the pasta with all of the sauce, add starchy cooking water if necessary. Serve with a sprinkle of your favorite cheese on top...yummy!

Wednesday, October 19, 2011

Old Favorites

Sometimes, I go back to my old favorites. Last night, we had breaded baked chicken, mac and cheese, and roasted butternut squash. It was so good! Filling and hardy, just like mamma used to make. Ok, so mom never made butternut squash, but it tastes a lot like sweet potatoes, so close enough! Sometimes, going back to an old favorite can make you feel like home. Especially since I live so far from home. Though tonight, I might just have to keep the homestyle favorites going with spaghetti and meat sauce with garlic bread....yum!

Saturday, October 15, 2011

Sauted Veggies over Spinach and Feta Orzo

Chop your favorite seasonal veggies, and saute them in olive oil with garlic, oregano, thyme, salt and pepper. I used zucchini, yellow squash and mushrooms. After they begin to soften throw in a can of drained garbanzo beans for extra protein and a the juice of one lemon.

Cook up some orzo according to package directions, make sure to salt the water.

Drain orzo and throw in one small container of crumbled feta and wilt in a bundle of spinach cut into ribbons.

Serve the veggies over the orzo...simple, fast, delicious and GUILT FREE!

Wednesday, October 12, 2011

Shepherd's Pie

My own version of Shepherd's pie

boil 3 pounds of red potatoes in a combination of stock and water

Brown up some ground beef, add in onion, grated carrot, garlic, s&p. Deglaze with about a 1/4 cup of red wine. In the last few seconds throw in a few handfuls of frozen peas.

When the potatoes are fork tender, drain and mash them up (skins and all-that's where all the nutrition is) with some milk, fat free sour cream, butter and s&p.

Layer the meat in a 9X13 baking dish, then the potatoes. Top with 2 cups of cheddar cheese and bake at 350 until the cheese and potatoes begin to brown (about half an hour). Serve with you favorite vegetable side and whala! A tasty casserole!

Vegetarian Chili

This chili is hardy, easy to make, and will satisfy the meat lovers too.

one can (drained and rinsed) each of:
pinto beans
red beans
kidney beans
black beans
diced tomatoes (with green chiles will work too)
green chiles

1 quart of your favorite stock in a box
1 cup of green lentils
1 cup of red split lentils
half a bag of frozen corn
1 large onion (diced)
2 of your favorite peppers, I like anaheim and bell (diced)

1 cinnamon stick
1 ancho pepper

salt, pepper, cumin, smoked paprika, chili powder, oregano, and garlic to taste
a few splashes of liquid smoke

throw everything into a crock pot and let it simmer on high for 4 hours or on low for 8. Easy!