I was inspired by a recipe that I found in the Better Homes & Gardens magazine. While I have neither a home or a garden, I do love this magazine because it is cheap and elegant! This is a new favorite recipe of ours and it seriously hits the spot!
What I put in it:
6.5 oz whole grain spaghetti pasta
3 TB olive oil
12 oz asparagus cut into 2″ pieces
3 cloves of garlic chopped
1 cup mini heirloom tomatoes halved
1/4 cup Kalamata olives roughly chopped
1/3 cup fresh basil chopped
1/2 cup low fat/ fat free feta (optional)
Salt and freshly ground pepper to taste
How I made it:
Boil large pot of water and cook pasta according to package instructions
Once water is boiling for the pasta, heat a large saute pan on High/Medium high.
Add 2 TB olive oil to the saute pan and once a few water droplets sizzle, add asparagus and cook for 2-3 min
Add tomatoes and garlic and saute for another minute
Add olives and basil and saute for 1-2 minutes or until pasta is cooked and drained
Place cooked & drained pasta back into the large pot with 1 TB olive oil and the saute pan contents, mix all the ingredients together and serve topped with feta cheese.
This recipe is a great way to kick off Spring! Light and healthy!
I love fries. They are my guilty pleasure that I just can’t help it. Here is a pretty basic recipe for making a healthier alternative to the deep fried stuff. I do not claim that these taste the same as those tossed into a deep fryer… but they are still pretty delicious!
What I put in it:
4 small Sweet potatoes, scrubbed and cut into fry wedges
2 TB Olive oil
1/2 tsp Salt
1/8 tsp Cayenne pepper
1/4 tsp Cumin
1/4 tsp Garlic powder
How I did it:
Pre-heat oven to 425 degrees Fareheight
In a small bowl combine spices
In a large bowl mix the sweet potatoes in the olive oil, until lightly coated, then add spice mix and toss until evenly covered.
Bake for 10 min, then open the oven to let the moister out. 5 minutes later, take out of the oven and turn them over and place back in the oven for 10-15 minutes until cooked all the way through.
We don’t eat a lot of creamy or cheesy sauces, but this simple mushroom cream sauce has been a big hit. It is best served hot over some tasty pasta with a fresh herb infused salad. Think of this recipe as a healthier option to an alfredo sauce which uses much more cheese as well as heavy cream.
What I put in it:
8 oz Mushrooms sliced
2 cloves Garlic minced
2 TB Butter or butter substitute
1 1/3 cup Fat free milk
1 TB flour (for thickening)
1/2 cup Parmesan cheese grated
Fresh ground pepper & salt to taste
Dash of nutmeg
How I made it:
In a medium size sauce pan melt butter, add mushrooms and garlic, cover and cook until mushrooms are cooked.
Slowly add milk, about 1/3 cup at a time, stirring continuously, bring mixture to a soft simmer, keep stirring!
When the milk starts to thicken add the flour and mix well. (I suggest sprinkling the flour in vs. just dumping it, it will help it incorporate with the milk easier)
When the sauce has thickened add the cheese, pepper and nutmeg, stir until the cheese is completely melted and incorporated into the sauce. If it seems too thick, you can add a little bit more milk.
Spoon onto cooked pasta and serve hot
Makes 4-6 servings depending on how much you put on your pasta.
Every now and then I really want some great comfort food, lasagna is one of those tasty dinners that totally satisfies. However, how to make it vegetarian and not 3000 calories a serving is the where the challenge is found. My best effort was to use lower fat dairy products and cook the veggies in a non-stick pan, so no oil necessary! It turned out so delicious that I didn’t even have time to take pictures! When I make it again I’ll post some!
What I put in it:
1/2 package No Boil Lasagna noodles (found them at Trader Joe’s)
1 15 oz container fat free Ricotta cheese
1/4 cup fat free Milk
1 cup skim Mozzarella cheese shreds
1/4 cup Parmesan cheese shreds
1 24 oz jar Marinara sauce (I used a “classic & organic” jar)
2 Zucchini squash sliced and cut in 1-2″ pieces
2 Yellow squash sliced and cut in 1-2″ pieces
4 oz Crimini mushrooms sliced
2 cloves Garlic chopped
Fresh ground pepper
How I made it:
In a non-stick saute pan, toss together, zucchini and yellow squash with mushrooms and garlic until the veggies are all cooked. You don’t want them to be too squishy, just not crunchy and raw anymore.
In a medium bowl, combine ricotta cheese, milk, and 3/4 cup mozzarella cheese.
Pre-heat oven for 375 degrees Fahrenheit
In a large baking dish spoon a thin layer of marinara sauce, place one layer of noodles, cover the noodles with a thin layer of the cheese mix, spoon veggies on top of the cheese and spread evenly. Repeat! I had enough for 2 layers of veggies, but I added a third layer of noodles and covered them with the extra cheese and marinara sauce and topped the whole thing off with a mixture of the 1/4 cup parmesan cheese and 1/4 cup mozzarella cheese shreds.
Let the dish sit for about 15 min then place in the oven and bake for 45 minutes.
Applesauce is something that is just so classic and yummy you can’t help loving it. I use the slow cooker for apple sauce so that I can toss all the ingredients in before work, and come home to an apartment that smells like a fall candle has been burning all day!
6 apples, peeled, cored and cubed
1-2 TB brown sugar
2 TB homemade vanilla extract
1/2 tsp pumpkin pie spice (or you can just use cinnamon and nutmeg)
Mix ingredients together, place in a slow cooker on Low for 6 hours. My slow cooker automatically switches to “Warm” for another 4 hours after the timer has finished. I smash the apples up with a potato masher while they are still in the slow cooker and let them meld together for another 30 min to 1 hour on “warm.”
This recipe is so simple, and it makes a great healthy all natural apple sauce that is sure to please.
When I was a kid I refused to eat brussels sprouts. I thought that the only thing grosser than eating cabbage was eating something that looked like a tiny cabbage. I was also very afraid of different foods touching each other, but I’m trying to evolve my pallet. I had some pretty yummy brussels sprouts at a tasty little eatery here in Portland, Tasty n Sons, so when I saw giant stalks of brussels sprouts at Trader Joe’s I thought, why not try making these tiny little taste good.
1/4 cup wine (I’ve used red or white)
2 TB olive oil
1 tsp Sriracha hot sauce
2 TB real maple syrup
Freshly ground salt and pepper to taste
1/4 cup chopped onion
Brussels sprouts sliced in half
Whisk together wine, oil, Sriracha, and maple syrup.
In a saute pan reduce the mixture over medium with the onions.
Add brussels sprouts sliced side down and cook for 15 minutes.
Makes a very satisfying leafy green side dish for any dinner!
Typically risotto is cooked using a short grain or arborio rice. The starch in the rice cooked slowly in broth gives it a very creamy texture. So technically, this isn’t really a true by the Italian bible risotto, since I … Continue reading →
I couldn’t help myself, I just love pumpkin! Nothing feels like Fall like pumpkin pie! I love making more manageable desserts like mini pies and cookies, I made mini apple pies last Fall almost every other week, so this fall I wanted to add an addition to my mini pie resume!
Decorating doesn’t have to be super expensive! Use pumpkins and squashes that you can also use in cooking, like a pumpkin pie pumpkin and a butternut squash. Add some flare with smaller pumpkins that are pretty and cheaper. I also prefer to buy smaller candles that will just last one season, so that I can pick out a fun new scent the next year without having a huge candle graveyard!
I’ve been seeing lots of DIY banners and decided to make my own out of fabric and recycled brown paper grocery bags!
What you need:
2 brown paper grocery bags
A computer & printer (or alphabet stencil)
Several different colors of fabric (I used quilting fabric)
A stick (or a fireplace mantle)
Step 1: print out or trace letters onto printer paper, cut out and pin onto fabric, cut out fabric into letter shapes, pin onto fabric rectangles.Step 2: gather some leaves from outside, trace them onto printer paper, pin the paper to fabric, cut out leaf shapes.Step 3: Sew the letters to their rectangle pieces. Cut out brown paper bags so that they are the same shape as your letter rectangles and leaves. Sew your leaves to the brown paper where they would naturally have a stem, and sew the letter rectangles to the brown paper on the top and bottom.
Step 4: Hang! Use string and thread to hang your banner and leaves in a fun creative way! I used an old stick to support mine!