Three Pepper Pasta Salad

You can use red, orange, and yellow bell peppers in this recipe.  Mini or regular will do, just be sure to watch increase the amount of peppers if using the mini peppers.  Enjoy!

Rapini and Rotini with Romano Beans

Rapini with beans is a perfectly balanced vegetarian dish with protein. For a twist, serve with grated cheese.

Rapini Recipe Ingredients:

• 1 bunch rapini, about 1 lb or 500 g
• 4 cups (1 L) whole wheat rotini (can use gluten free versions)
• 1/3 cup (75 mL) olive oil
• 4 cloves garlic, minced
• 1/4 tsp (1 mL) salt
• Dash of hot pepper flakes
• 1 can (19 oz/540 mL) Romano beans, drained and rinsed. Or soak and cook dried beans.

Rapini Recipe Instructions:

1. Remove about 1/4 inch from base of rapini stalks. In large pot of boiling lightly salted water, cover and cook rapini until tender, about 2 minutes. Transfer rapini with a slotted spoon into a colander (keeping water in pot). Chop rapini into 1 inch pieces and set aside.
2. In same pot of boiling lightly salted water, cook pasta until al dente, 8 to 10 minutes. Reserve 1/2 cup (125 mL) of the cooking water. Drain pasta and return to pot.
3. Meanwhile, in large skillet, heat olive oil over medium heat and saute garlic and hot pepper flakes, until golden, about 1 minute. Stir in rapini and beans and heat through, about 3 minutes. Add to pasta and toss to coat. Add reserved cooking liquid (if desired). Serve.Rapini

Tortellini Spinach Bake in Creamy Lemon Sauce

Eggplant Parmesan

This would be delicious served with spaghetti and tomato sauce, some french bread and a side of fresh steamed green beans.  

Mac & Cheese w/Butternut Squash

Here is a recipe from Deceptively Delicious!  It is really delicious.  Your kids will never know there is squash hidden!  

Prep time: 5 minutes, Total time: 25 minutes
Serves 4

ingredients

1 1⁄2 cups	elbow macaroni
	Nonstick cooking spray
1 tbsp	olive oil
1 tbsp	all-purpose flour
1⁄2 cup	nonfat (skim) milk
1⁄2 cup	butternut squash or cauliflower puree
1 1⁄2 cups	shredded reduced-fat Cheddar cheese (about 8 ounces)
4 oz	(almost 1 ⁄4 cup) reduced-fat or nonfat cream cheese
1⁄2 tsp	salt
1⁄8 tsp	paprika
1⁄8 tsp	pepper

directions

1. Bring a large pot of salted water to a boil, add the macaroni, and cook according to package directions until al dente. Drain in a colander.
2. While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.
3. Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese, and seasonings, and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

Red Pepper-Salmon Pasta

Baked Macaroni & Cheese

Makes: 4 servings

Takes: 55 minutes

Ingredients:

3 tablespoons plain dry breadcrumbs, (see Tip below to make from scratch)

1 teaspoon extra-virgin olive oil

1/4 teaspoon paprika

2 cups fresh or frozen spinach, thawed

1 3/4 cups low-fat milk, divided

3 tablespoons all-purpose flour

2 cups shredded extra-sharp Cheddar cheese

1 cup low-fat cottage cheese

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

Freshly ground pepper, to taste

8 ounces (2 cups) whole-wheat elbow macaroni, or penne

Directions:

1. Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.
2. Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture.
3. Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.
4. Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
5. Bake the casserole until bubbly and golden, 25 to 30 minutes.

TIPS & NOTES

1. Make Ahead Tip: Prepare through Step 4. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, then bake for 35 to 45 minutes.
2. Tip: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs. For dry breadcrumbs, spread the fresh crumbs on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs. We like Ian's brand labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets.

Serve with Roasted Tomatoes

Pumpkin & Ricotta Casserole

serves 6
Ingredients:

Olive oil

1 pound pasta, such as farfalle, small shells, or elbows (can use gluten free versions)

One 15-ounce container ricotta

One 15-ounce can pumpkin puree (or 1 3/4 cups fresh pureed pumpkin)

2 eggs

1/2 cup yogurt

2 teaspoons salt

Freshly ground black pepper

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

3/4 cup pecans, roughly chopped

1/2 cup loosely packed fresh sage leaves, finely chopped

2 large garlic cloves, finely chopped

3/4 cup grated Parmesan, divided

Directions:

Heat the oven to 375°F. Lightly oil a 9x13-inch baking dish with olive oil. Set aside. Bring a 4-quart pot of water to boil over high heat, and stir about 1 tablespoon of salt. Add the pasta, and turn the heat down to medium. Cook for a slightly shorter amount of time than specified by the package. (For instance, if the package specifies 10 to 12 minutes, cook for 9 to 10, or until just barely al dente.) Drain the pasta and toss lightly with olive oil.

In a large bowl, whisk together the ricotta, pureed pumpkin, eggs, and yogurt. Whisk in the salt, pepper, nutmeg, and ginger.

Stir in the pasta and coat completely with the pumpkin mixture. Stir in the pecans, chopped pecans, sage, and garlic. Stir in 1/2 cup Parmesan.

Spread the mixture evenly in the prepared baking dish and sprinkle the remaining 1/4 cup Parmesan over top. Bake uncovered for 35 minutes or until golden brown on top. Let stand for 5 minutes before serving.

Enjoy!

Pumpkin Ravioli from Jenni Woods

Ingredients

8 T unsalted butter *Use Earth Best brand for dairy free version

1 3/4 cup cooked, pureed pumpkin

1/2 C + 1 C heavy cream ( site for sub: http://www.godairyfree.org/Table/Dairy-Substitutes/Cream-Subs-Heavy/)

1 bay leaf

2 T fresh sage, minced

6 small fresh sage leaves for garnish

2 Tsp fresh thyme leaves

1 eggs, beaten

Salt

Freshly ground pepper, or white pepper

Wonton wrappers (approximately 2 pkgs) (site to make GF version 

http://glutenfreeonashoestring.com/won-ton-wrappers/)

1 egg white, beaten, mixed with 1 T water

2 C chicken stock

2 shallots, chopped

parmesan as topping

Directions

Heat a Dutch oven over medium-low heat.  Add 2 tablespoons of the butter.  When the butter is foamy, add the pumpkin and cook, stirring often, until blended, about 4 to 5 minutes.

Add 1/2 C. cream and half the herbs and cook over low heat for approximately 30 minutes, or until puree is thick and the liquid has evaporated, stirring frequently to prevent it from scorching.

Remove from the heat, remove the bay leaf, and add in 2 extra tablespoons butter and mix thoroughly.  Whisk in the beaten egg.  Season to taste with salt and pepper and set aside to cool.

Lay out several wonton wrappers on a floured surface and brush with egg wash.  Using a 1/2 teaspoon, place equal mounds of the pumpkin puree on the egg-washed dough.  Cover each with a second wonton wrapper and press around the mounds of pumpkin to seal the dough.  Using a ravioli cutter or a fork, crimp the edges; if needed, remove the excess dough from around the edges of the ravioli.  Dust a tray with flour, or use a piece of parchment, and place the ravioli on it.  Bring a large pot of water to a boil while you make the sauce.

To make the sauce, cook the 2 C chicken stock over medium heat with the shallots until reduced to 1/2 cup. Add the remaining 1 C cream and reduce by half.  Over low heat, whisk in the remaining 4 tablespoons butter, slowly, over low heat.  Add the remaining sage and thyme, and season to taste with salt and pepper.

Add the ravioli to the rapidly boiling water and cook for 4 to 5 minutes or until they float to the top.   Remove with a slotted spoon and drain.  Add the ravioli to the sauce and heat until warmed through.  Adjust the seasonings if necessary.

Serve immediately garnished with fresh sage leaves and Parmesan cheese. http://www.godairyfree.org/Recipes/Cheese-Subs/Basic-Parmesan-Substitute-Vegan-Gluten-Free-Soy-Free.html

Pears with pasta

Ingredients:

2-3 pears, diced

1/2 cup gorgonzala cheese

squirt of lemon juice

1/2 c. chicken broth

1/2 teaspoon cornstarch

hot cooked pasta of choice, can use GF versions

toasted pecans

Italian parsley

Directions:

Dice pears and crumble gorgonzola into a bowl. Add a squirt of lemon juice and mix. In a pan, boil 1/2 cup chicken broth and add 1/2 teaspoon cornstarch. Stir the hot broth into the cheese mixture until creamy. Mix with hot pasta. Add toasted pecans and Italian parsley as garnish. 

Quick and Easy Chicken Noodle Soup

Prep Time: 10 Min; Cook Time: 20 Min; Ready In: 30 Min

Servings  6

Ingredients

1 tablespoon butter or butter substitute

1/2 cup chopped onion

1/2 cup chopped celery

4 (14.5 ounce) cans chicken broth

1 (14.5 ounce) can vegetable broth

1/2 pound chopped cooked chicken breast

1 1/2 cups egg noodles

1 cup sliced carrots

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

salt and pepper to taste

Directions

1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Beef Stroganoff

Serves 4-6

Ingredients:

1-2 teaspoons olive oil

6 ounces turkey bacon, diced
8 ounces sliced mushrooms
1/4 teaspoon sea salt
1 ½ pounds lean ground beef or ground turkey
1 medium red or yellow onion, chopped
2 cloves garlic, finely minced
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
¼ cup flour
1 cup low-sodium beef broth
1 tablespoon Worcestershire Sauce
½ teaspoon paprika
1 cup sour cream, light or regular (can substitute plain yogurt here)
1/4 cup chopped fresh parsley or 1 tablespoon dried

Cooked whole wheat egg noodles, brown rice, or quinoa, for serving

Directions:

In a 12-inch nonstick skillet, heat 1-2 teaspoons olive oil and saute diced bacon over medium heat until crispy. Transfer bacon to a paper-towel lined plate and set aside, leaving any grease/oil in the pan. Add sliced mushrooms to the skillet and cook, stirring occasionally, for about one minute (if the pan is too dry, add a teaspoon of oil as needed). Add salt. Continue cooking until the mushrooms are softened and have given up most of their juices. Transfer them to the same plate as the bacon.

In the same skillet, brown the ground beef or turkey with the onion, garlic, salt and pepper. Cook until the meat is no longer pink. Drain the grease.

Stir in the flour and tomato paste to the meat mixture and mix to combine well. Cook over medium heat, stirring often, for 1 minute. Add the beef broth and bring the mixture to a simmer, whisking to combine all the ingredients. Simmer vigorously for 3-5 minutes until the mixture is slightly reduced and thickened. Stir in the Worcestershire sauce and paprika. Cook until flavors blend, about 5 minutes on medium heat. Add sautéed mushrooms and bacon back to the skillet. Remove the skillet from the heat and stir in the sour cream, mixing well to avoid lumps. Stir in the parsley. Serve over egg noodles, brown rice, or quinoa.  We like this dish with green beans!

Spinach Mushroom and Ricotta Fettuccine

Prep Time: 10 Min

Cook Time: 20 Min

Ready In: 30 Min

Makes 4 servings 

Ingredients:

1 (16 ounce) package whole wheat or quinoa fettuccine pasta  OR if you have a spiralizer you can make pasta out of zucchini to make this gluten free

1 teaspoon butter

2-3 cups mushrooms

1 bunch chopped spinach (frozen)

1 (15 ounce) container ricotta cheese

1 lemon, juiced

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large saucepan over medium heat, melt butter. Stir in mushrooms and cook until tender. Stir in spinach and cook until thawed and tender. Remove from heat and stir in ricotta cheese; mix well.
3. To the spinach mixture add the lemon juice; pour over cooked pasta. Mix well and serve.

Potato Gnocchi + Basil Pesto Cream Sauce

Sundried Tomato Penne Pasta

Ingredients: 

One recipe portion of Jamie Oliver’s tomato sauce

Your choice of pasta (try to choose whole wheat or even brown rice varieties)

1/2 jar sundried tomatoes

parmesan cheese

sunflower seeds

1/2 bunch broccoli lightly steamed

Directions:

Cook pasta according to directions. Meanwhile, lightly steam broccoli.  Drain pasta and add warmed tomato sauce.  Chop up sundried tomatoes. Add sundried tomatoes and broccoli.  Sprinkle with parmesan and sunflower seeds.  

Asian Pasta Salad

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White Bean Stew with Pasta

Fettuccine with Summer Squash and Rosemary Butter

This can be gluten free if you use a GF pasta. The Ancient Quinoa Harvest Brand is yummy but has more corn than quinoa, so you might want to stick to the rice brands, like Tinkyada and De Boles.

Wacky Mac® and Plum Summer Salad

Tinkyada has a great GF pasta. I like these because some brands are corn based, but this is brown rice based and delicious!

Jamie Dana's Broccoli Sun-dried Tomato Pasta

Makes: 4-6 servings
Takes: 20 minutes
Pasta Ingredients:
1 package 100% whole wheat penne pasta (can sub quinoa or brown rice pasta blend here instead)
Pesto: 1/4 cup purchased pesto sauce OR Olive Oil
1 bunch broccoli, cut up into bite size pieces and steamed lightly
1 7 oz. jar roasted red peppers, drained and chopped
1/2 cup oil pack sun-dried tomatoes, drained, and sliced
1/4 cup freshly grated parmesan cheese as garnish
1/4 cup honey roasted sunflower seeds as garnish
optional: add cooked, diced chicken
Directions:
Cook Pasta according to package directions. Gently coat pasta with pesto sauce or olive oil. Add broccoli, roasted red peppers, and sun-dried tomatoes and toss lightly. Garnish with parmesan cheese and sunflower seeds. Optional, add cooked, diced chicken if desired!