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.
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.
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.
Heat up your slow cooker for this one! Let this cook on low all day while you are a work, then come home to a nice hot, and hearty meal.
Ingredients
3 chicken breasts
2 cans of Rotel, mild
1 can of tomato paste
1 can of slice green chillies
2 cups of chicken broth
1 can of kidney beans
1 can of whole kernel corn
Optional toppers: cheese, cilantro, sour cream, and tortilla chips
Add in your chicken breasts to the bottom of the slow cooker. Add in your Rotel, tomato paste, and green chillies next. Drain and rise both the kidney beans (you can use pinto or black beans instead) and the corn. Then throw them in.
Keep it cooking all day. When you are ready to eat, shred the chicken with a fork and knife while still in the slow cooker.
Top with your favorite fixings and serve.
Ingredients
1 zucchini
Olive oil
Salt and Pepper
Garlic hummus
1/4 cup of sliced black olives
1/4 cup of feta
1/4 cup of chopped cherry/grape tomatoes
Preheat your oven to 350.
Slice up your zucchini into small, thin rounds. If you have a mandolin use it; it makes this step much easier and the rounds are more consistent in their thickness. Spread the rounds evenly onto a baking sheet. Sprinkle your olive oil over the zucchini (you don't want them drenched!). Sprinkle a little salt and pepper on the top. Pop these into the oven for 40-50 minutes or until they start to crisp up and are slightly brown.
While your zucchini is cooking, spread your hummus evenly on the bottom of a dish. Drain and rinse the olives, and then layer them on top of the hummus. Next, add the feta. Chop your tomatoes into large chunks and add to the top of the hummus mixture.
Once your zucchini is done, use a little spoon and scoop some of the hummus mixture onto each round. This hummus is also great with pita chips, tortilla chips, or crackers.
Ingredients
4 eggs
1/2 of a zucchini
1/4 cup of cherry, grape or heirloom tomatoes
Olive oil (about 3 to 4 tablespoons)
Parmesan cheese
Salt and pepper
Add your olive oil to a heated skillet set to medium heat.
Chop up your tomatoes into chunks. Slice up the zucchini into slices and then quarter the slices. Add the zucchini and tomatoes into the olive oil and let heat through. The zucchini should start to look translucent and tender.
While the veggies and cooking, beat your eggs with a whisk and sprinkle with some fresh cracked black pepper and salt. Add the eggs into the pan and take the heat down to low. Stir frequently to make sure the eggs don't over cook. Once the eggs are ready, plate, and top with a sprinkle of parmesan cheese.
If you are trying to save on calories, you can choose to use egg whites instead and forget the cheese.
Ingredients
4 green peppers
2 cups of brown rice
1 can of whole corn
1 can of black beans
2 roma tomatoes
1/3 cup of sliced mushrooms
1/4 cup of red onion
1/4 cup of cilantro
1.5 cups of panko bread crumbs
Salt and pepper
Olive oil
Cut your peppers in half, starting from the top of the stem down. Scoop out the seeds and ribs and set your green peppers aside.
Cook your rice according to the package directions and set aside.
Rinse and drain both the corn and black beans. Put in a large bowl. Dice your tomatoes, mushrooms, and red onion and add to the corn and beans. Chop up the cilantro and add in. Add in salt and pepper to taste.
Incorporate your rice into your other ingredients and give a quick toss. Start filling your green peppers with your filling mixture. Top each with a generous amount of bread crumbs and then sprinkle with some olive oil.
Cook at 350 degrees for 35 minutes.
Ingredients
6 links of mild Italian sausage
1/2 pound of pasta
1 green pepper
1.5 cups of spinach
1/2 cup of chopped kale
1 red tomato
3 cloves of garlic
Pinch of salt
Pinch of pepper
1 t. of olive oil
1/2 cup of parmesan cheese
First, start cooking your sausage in a grill pan. While it's cooking, boil your water and get your pasta cooked. Once it's cooked, drain the pasta and add it to a large bowl. I chose pasta "wheels" but bow tie, penne, or any other chunky pasta works. After the sausage is browned and cooked thoroughly, set it off to the side to rest. Keep the pan on the stove for your veggies.
Dice up your green pepper and tomato. Throw on the pan you used to cook your sausage (no olive oil needed). Add minced garlic in with the green pepper and tomato and let cook until browned. While the pepper, tomato, and garlic are cooking, put a little olive oil into a small lidded pot and add in the kale and spinach. Sprinkle with a little salt and pepper and cover with a lid to let it steam. This only takes a couple of minutes at most.
Cut up your sausage into small bite-sized rounds and add to pasta. Add in all of your veggies and give a good toss. Sprinkle on some parmesan cheese and serve.
Ingredients
