Whole Grain Pasta with Light Sauce

Ingredients
1/2 lb. of whole grain pasta
Scallops (about 8), optional
2 cups of grape tomatoes, halved
1 zucchini, sliced
4 oz. of diced pancetta
1/4 cup of red onion, chopped
1/4 cup of green pepper, chopped
1/2 cup of shaved parmesan
4 cloves of garlic, minced (optional)
1/2 lemon, juiced
Salt and pepper


Directions
Toss scallops with lemon and salt and pepper (to taste).  Cook at 400 degrees for 20 minutes. Set aside when finished.

Boil water and cook pasta for approximately 10 minutes or until al dente. Drain and set aside.

Heat a large pan on medium heat.  Put pancetta in the pan.  Let cook for a couple of minutes, then toss in the garlic.  Add in red onion, green pepper, and cover with a lid.  Once onions start to become translucent, throw in zucchini and tomatoes.  Cook until tomatoes start to cook and break down and zucchini becomes translucent.  Toss in pasta and scallops and give a toss to mix.  Once mixture is heated thoroughly, plate and top with parmesan.

Mexican Breakfast Bake

Ingredients

1 lb. of turkey breakfast sausage

1 lb. of shredded hash browns, thawed

1 cup of Mexican Cheese

1/2 cup of green pepper, chopped

1/2 cup of red onion chopped
6 eggs
Salt and Pepper

Directions
Preheat your oven to 400 degrees.

In a small pan, brown the sausage until heated thoroughly.  Once cooked, drain and set aside. 

In a large bowl combine the hash browns, cheese, pepper and onion.  Add some salt and pepper to taste.  Put in the sausage and toss to combine.  

Spray a 13x9 inch pan with cooking spray and spread out the hash brown mixture evenly.

In a separate bowl, beat the 6 eggs with a whisk.  Pour the eggs over the hash brown mixture.  

Cook for 55-60 minutes and enjoy!  

Vegetarian Enchiladas

Ingredients
3 sweet potatoes
1 can of black beans, rinsed/drained
1 zucchini
2 roma tomatoes
1/2 green pepper
1/4 cup white onion
1.5 cups of Mexican cheese
1 package of taco seasoning
8-10 flour tortillas
1 can of red enchilada sauce

Directions
Preheat your oven to 375 degrees.

Make sure to cook your sweet potatoes thoroughly.  For quick results, use your microwave and cook on the potato setting.  Once cooked, scoop out the insides into a large bowl.

Rinse and drain a can of black beans and add them into the bowl.  

Give the zucchini and tomatoes a rough chop and add them into the potatoes and beans.

Dice 1/2 of a green pepper and white onion.  Add into your bowl.  Add 1 cup of the cheese (the other half a cup of cheese will be sprinkled on top at the end). Throw in your taco seasoning mix and stir all the ingredients together until everything is evenly incorporated.

Lay out your flour tortillas and add about 1/2 cup of the mixture in the middle.  Fold in your sides and roll.

Spray a 13x9 inch pan with cooking spray and then lay your burritos in seam side down.  Once the pan is filled, dump the enchilada sauce on top of the burritos and sprinkle the remaining amount of cheese on top.

Cook for 20-30 minutes. 

Breakfast Bake

Ingredients
12 eggs
1 t. of salt
1/4 t. of pepper
1 bunch of broccoli
8 oz. of cubed, cooked ham
1/2 cup of cheddar cheese

Directions
Preheat an oven to 350 degrees and spray a 13x9 inch baking dish with cooking spray.

Crack the eggs in a medium-sized bowl and add in the the salt and pepper.  Beat the eggs with a whisk. 

Chop the broccoli into bite-sized chunks and add into the baking dish.  Add in your ham, making sure everything is spread out evenly.  Sprinkly the cheese on top and then pour in the egg mixture over top of the broccoli and ham.  

Cook for around 50-60 minutes or until the eggs are fully cooked through.

Oven Roasted Green Beans

Ingredients
Green beans
2 oz. of pancetta
1/4 cup of parmesan cheese
1/4 cup of yellow onion, chopped
4 cloves of garlic, chopped
Black pepper

Directions
Preheat oven to 425 degrees.

Rinse and drain the green beans. 

Place green beans, pancetta, onion, and garlic in a bowl.  Give a quick toss to mix the ingredients.  Place on a baking sheet.  Sprinkle some black pepper over the top.  Cook for about 15-18 minutes.   

Summer Sweet Corn for Two

It's summer, so go ahead and heat up your grill to cook this delicious sweet corn recipe.

Ingredients
2 ears of corn
1 T of parmesan cheese
1 T of freshly chopped basil
4 cloves of garlic, minced
1 t of seasoned salt
1/8 t of black pepper
2 T of unsalted butter, room temparture
Aluminum foil 

Directions
Shuck your corn and wash to remove any excess corn silk.  In a small bowl, combine the parmesan, basil, garlic, seasoned salt, and black pepper.  Stir to mix up ingredients.  With your fingers, yes it is messy, take the butter and rub it on all sides of the corn.  Next, rub on the seasoning mixture coating all sides. Place each ear of corn on a piece of aluminum foil and wrap it up before placing on the grill.  Cook for about 45-55 minutes (times vary depending on the temp of your grill). 

Stuffed Mushrooms

Ingredients
15 white mushrooms
2 T of basil, chopped
2 T of tomato, finely chopped
1 T of green pepper, finely chopped
1 T of parmesan cheese
1 green onion, chopped
3 cloves of garlic, minced
Panko bread crumbs
Salt and pepper
Olive oil


Directions
Preheat the oven to 350 degrees.

First clean off the white mushrooms.  Foodie Tip:  Use a clean towel only. Rinsing under water only causes the mushrooms to end up mushy.  Next, using a spoon, scoop out the stem of the mushroom from the top.  Be careful, so as not to ruin the mushroom.

Next in a small bowl combine the basil, tomato, green pepper, parmesan, green onion and garlic.  Scoop a little of the mixture into each mushroom cap.  Spread the mushrooms out evenly on a baking sheet.

Sprinkle panko bread crumbs over the mushroom tops.  Dust the tops with a little salt and pepper, then sprinkle the mushrooms with olive oil.

Allow to cook for 25-30 minutes.  Let cool a little before serving.