Summer Veggies with Bow-Tie Pasta
https://youtu.be/nqA34uChiO0
Ingredients
- 2 yellow crook-neck squash sliced
- 2 zucchini sliced
- 12 baby carrots sliced
- 1/2 head red/purple cabbage chopped, about 2.5 cups
- 3 green onions chopped
- 1/2 green bell pepper sliced
- 2 tsp canola oil
- 1 (16 ounce) box Farfalle pasta bowtie (whole- wheat)
- 1/4 cup shredded Parmesan cheese
- 2 tbsp low sodium soy sauce
Servings:
Units:
Instructions
- Clean your area and wash your hands before you begin.
- Add oil to a skillet and once hot, add in the vegetables.
- Place lid on vegetables and cook until tender.
- In sauce pan, prepare pasta as directed on box.
- Drain pasta, and toss with cooked vegetables.
- Add in soy sauce and stir until well combined.
- Sprinkle with Parmesan Cheese
- Serve and enjoy!
Recipe Notes
Quesadillas with Mushrooms and Black Olives
This easy quesadilla with cheese, black olives, and mushrooms is such an easy fix for hungry kids or adults to satisfy those cravings, while still getting some veggies in!
Ingredients
- 4 (8 inch) corn or low fat flour tortillas
- 2/3 cup reduced fat cheddar cheese shredded
- 1/4 cup mushrooms chopped
- 1/4 cup (about 1 - 2.25 ounce can) black olives chopped
- 2 tablespoons chopped green onions
Servings: (1/2 of a quesadilla)
Units:
Instructions
- Coat a large nonstick skillet cooking spray.
- Place over medium high heat.
- Place 1 tortilla in skillet and top with half of 1/3 of a cup with cheese.
- Layer the olives, mushrooms and green onions on top of the cheese.
- Top with remaining cheese and tortilla.
- Cook 2 minutes on each side or until lightly browned.
- Remove and keep warm.
- Repeat with remaining ingredients. Cut each into wedges and serve.
Recipe Notes
Skillet Lasagna
Lasagna in less than 30 minutes and on your stove top!
Ingredients
- 1 lb extra lean ground beef chuck or round
- 2 green bell peppers chopped
- 1 1/2 tsp garlic cloves minced
- 1/4 onion chopped
- 2 (15 ounce) cans unsalted tomato sauce
- 1 cup water
- 1/4 cup Italian dressing reduced fat
- 1 10 ounce package oven ready wheat lasagna noodles broken into quarters
- 3/4 cup shredded, reduced fat mozzerella cheese
Servings:
Units:
Instructions
- In a large sauce pan, brown meat and drain excess fat.
- Add peppers, onion, garlic, tomato sauce, water, and dressing and bring to a boil.
- Stir in noodles and cover.
- Cook on medium heat 10 to 15 minutes or until noodles are tender, stirring often.
- Remove from heat and sprinkle with cheese; cover and let stand 5 minutes or until cheese is melted.
Recipe Notes
Jambalaya
This zesty chicken jambalaya is a great one pot dish that will be ready fast for a delicious and healthy dinner any night of the week!
Ingredients
- 1 tsp canola oil
- 1 cup cooked, chopped chicken breast
- 1 small onion chopped
- 1 bell pepper chopped
- 2 stalks celery sliced
- 1 (15 ounce) can unsalted tomato sauce
- 1 cup brown uncooked
- 1 1/4 cup low sodium, reduced fat chicken broth
- 1/8 tsp cayenne pepper
- 1/2 tsp chili powder
- 1 tsp minced garlic
Servings:
Units:
Instructions
- Wash your hands and clean your cooking area.
- Wash and prepare fresh vegetables as directed above.
- Spray a large skillet with non-stick cooking spray or drizzle vegetable oil.
- Cook chicken for 2 minutes on medium to medium high heat.
- Add onion, bell pepper and celery to skillet.
- Continue to cook on medium for an additional 2 minutes or until vegetables are tender.
- Add tomato sauce, rice, chicken broth, and spices to the skillet. Bring to a boil, reduce heat to low, and cover.
- Continue cooking for an additional 15 minutes or until liquid is absorbed.
- Serve immediately.
Recipe Notes
