16 ounce bowtie pasta, cooked and drained in cold water
1 7 ounce jar sun-dried tomatoes in oil, drained
1 red bell pepper, diced
1 6.5 ounce can sliced olives,
1 cup spinach
¼ cup basil, chopped
½ cup grated parmesan cheese
Dressing:
¾ cup olive oil
2 tablespoons white vinegar
2 tablespoons water
1 teaspoon salt
1 teaspoons sugar
1 teaspoon dry oregano
1 teaspoon dry basil
1 clove garlic
black pepper to taste
In a large bowl combine pasta, sundried tomatoes, bell pepper, olives, spinach, basil, and parmesan cheese. Toss until combined.
To make the dressing: In a small bowl whisk olive oil, vinegar, water, salt, sugar, oregano, basil, garlic and salt and pepper.
Drizzle the dressing over the pasta salad and chill.
Spaghetti squash is a great lower-calorie, lower-carb alternative to pasta. It’s a neutral tasting veggie that absorbs all the flavors of this simple skillet, so be sure to toss well to coat every strand. The end result is a veggie-based meal in a bowl that you can quickly throw together—a nice alternative to salads when you want to fill up on vegetables.
Nutritional Information
Calories 272 Fat 10.9g Satfat 3.8g Monofat 4.6g Polyfat 1.7g Protein 11g Carbohydrate 37g Fiber 10g Cholesterol 17mg Iron 4mg Sodium 516mg Calcium 246mg Sugars 13g Est. added sugars 0g
Step 1
Preheat oven to 350°F. Cut spaghetti squash in half lengthwise. Scrape out and discard seeds and membranes. Place halves, cut side down, in a large baking dish; add water. Bake at 350°F for 45 to 50 minutes or until tender. Remove squash from oven. Turn cut side up; cool for 10 minutes. Scrape inside of squash with a fork to remove spaghetti-like strands.
Step 2
Heat oil in a medium skillet over medium-high. Add onion and garlic; sauté 4 minutes. Add chickpeas, thyme, and tomatoes; cook 1 minute. Add spaghetti squash, spinach, and salt; toss gently to combine. Cook 2 minutes or until spinach is just wilted. Sprinkle with cheese.
4-5 Granny Smith apples
1 package instant vanilla pudding (3.4 ounces)
1 container Cool Whip (8 ounces)
1 cup milk
16 mini Snickers bars (adjust to taste)
In large bowl, mix vanilla pudding and milk. Stir together until no lumps remain. Stir in Cool Whip.
Wash and dice Granny Smith apples. Stir into pudding mixture.
Carefully chop up Snickers bars into bite sized pieces. Be sure to use a sharp knife for quick and clean pieces.
Refrigerate
1 c flour
1 ½ tsp baking powder
1 tsp salt
2 tsp cinnamon, divided
¾ c sugar
½ c milk
2 Tbsp vegetable oil
1 tsp vanilla extract
¾ c light brown sugar
1 ¾ c hot water
Preheat oven to 350*
Spray and 8 x 8 baking pan
In a large bowl whisk flour, baking powder, ½ tsp salt, 1 tsp cinnamon, sugar, milk, vegetable oil and vanilla until smooth. Pour into prepared pan.
Combine brown sugar, ½ tsp remaining salt and remaining 1 tsp cinnamon in a bowl and sprinkle over the top of the batter
Slowly pour the hot water on top of the sugar mixture
Place in oven and bake 45 min
Serve warm, with ice cream
3 lb. baby red potatoes (halved or quartered if large)
Kosher salt and freshly ground black pepper
3/4 c. chopped dill pickles, plus 5 tablespoons brine
2 tbsp. red wine vinegar
3 celery ribs, chopped
1/4 c. chopped fresh flat-leaf parsley
3/4 c. mayonnaise
Place potatoes in a saucepan; cover with cold salted water. Bring to a boil, reduce heat to low, and simmer until tender, 4 to 6 minutes. Drain.
Gently toss hot potatoes with pickle brine and vinegar in a bowl. Let cool 15 minutes, stirring occasionally.
Stir together celery, parsley, mayonnaise, and pickles in a separate bowl. Add potatoes and any remaining brine mixture and gently toss to combine. Season with salt and pepper. Serve immediately, or chill up to 2 days.
1 tbsp. extra-virgin olive oil
1/2 medium onion, finely chopped
2 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. ground cumin
kosher salt
Freshly ground black pepper
4 c. cauliflower rice
1 tbsp. tomato paste
2 c. shredded rotisserie chicken
1 c. canned black beans, rinsed and drained
1 c. frozen corn, defrosted
1 c. chopped cherry tomatoes
2 jalapeños, thinly sliced
1/4 c. freshly chopped cilantro
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
Lime wedges, for serving
In a large skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Stir in garlic, oregano, and cumin and cook until fragrant, about 1 minute.
Add more olive oil if the skillet seems dry, then add cauliflower rice. Season with salt and pepper and cook, stirring occasionally, until rice is tender, 3 to 5 minutes.
Add tomato paste and stir until evenly combined and the cauli rice is slightly red. Add chicken, black beans, corn, tomatoes, jalapeños, cilantro and stir until evenly combined.
Top cauli rice with both cheeses, then cover with a tight-fitting lid and cook until cheese is melted, about 3 minutes.
Serve immediately with lime wedges.
1 bunch broccoli (approx. 1lb)
2 tablespoons extra virgin olive oil
2 tablespoons wine vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
1⁄4 teaspoon salt
1⁄4 teaspoon ground pepper
1 cup crumbled feta cheese
1 cup grape tomatoes or 1 cup cherry tomatoes, halved
1⁄2 cup very thinly sliced red onion
Cut broccoli into florets.
Pour enough water into saucepan to come 1 inch up side and bring to boil.
Place broccoli in steamer basket in saucepan; cover and steam until bright green but still crisp (approx 1 min) Drain.
Whisk together oil, vinegar, mustard, garlic, salt and pepper in large bowl.
Add broccoli, feta cheese, tomatoes and onion.
Toss to coat.
3/4 cup butter or margarine
1-1/4 cups sugar
3 eggs
1 can (20 ounces) crushed pineapple, well drained
1-1/2 teaspoons lemon juice
4 cups firmly packed cubed white bread (crusts removed)
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the pineapple and lemon juice. Gently fold in bread cubes. Spoon into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 40 to 45 minutes or until top is lightly golden. Serve warm. Yield: 6 servings.
1/2 cup chopped onion
1/2 cup sliced celery
2 tablespoons butter
1 cup chicken broth
1/2 teaspoon baking soda
2 tablespoons cornstarch
2 tablespoons water
3/4 cup sauerkraut, rinsed and drained
2 cups half-and-half cream
2 cups chopped cooked corned beef
1 cup shredded Swiss cheese
Salt and pepper to taste
Rye croutons, optional
In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired.
Yield: about 6 servings.
16 oz wide egg noodles, cooked according to package directions
1 head of green cabbage, shredded and lightly steamed, 5 min
1 onion, sliced
2-3 T butter or margarine
8 oz chicken stock
8- 10 oz sour cream
1 T parsley
6-8 slices of bacon, cooked and crumbled
Salt and Pepper
In a large skillet, sauté onion in butter or margarine, add cabbage and stock. Add noodles and combine well. Add sour cream, parsley and salt and pepper.
Top with bacon crumbles to serve
