Roasted Edamame and Corn Salad

October 18, 2018 by Dinner Tonight

Edamame (soybeans) are high in protein and low in fat. This salad makes a great side dish or light lunch.

Roasted Edamame and Corn Salad

Servings

Roasted Edamame and Corn Salad

Servings

Ingredients

2 cups shelled edamame soybeans fresh or frozen, thawed
1/4 teaspoon kosher salt
1/2 cup yellow sweet corn fresh, canned or frozen, thawed
1/4 teaspoon ground black pepper
1/4 cup green onion chopped
1 cup fresh tomatoes chopped
1/2 teaspoon crushed garlic
1/4 cup basil chopped
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar

Servings:

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Instructions

Preheat oven to 400 degrees F.
Place edamame, corn, onion, garlic, olive oil, salt and pepper into a 13 x 9 pan and stir to combine. Place on middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown.
Remove from oven and place in refrigerator until completely cool, approximately 30 minutes.
Add tomato, basil and vinegar to mixture and toss to combine. Taste; adjust seasoning as needed. Serve chilled or at room temperature.

Recipe Notes

Very Vegetable Curry

October 10, 2018 by Dinner Tonight

Very Vegetable Curry

CourseMain Dish, Vegetarian

Servings

Very Vegetable Curry

CourseMain Dish, Vegetarian

Servings

Ingredients

1 tablespoon olive oil
1 medium onion chopped
1 head broccoli chopped
1 tablespoon curry powder
2 - 14.5 ounce can diced tomatoes unsalted
1 cup coconut milk light
14.5 ounce chickpeas low sodium, rinsed and drained
10 ounces frozen spinach thawed and drained

Servings:

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Instructions

Heat oil in a large skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally.
Add broccoli and curry powder and cook for an additional 5 minutes
Add tomatoes and coconut milk, stirring to combine, about 5 minutes. Mix in your chickpeas and spinach and cook until spinach has heated through.

Recipe Notes

Very Vegetable Curry Nutrition Facts Serving size (264g) servings per container 6 Amount per serving Calories 150 % Daily Value Total Fat 6 g 8 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 150 mg 7 % Total Carbohydrate 20 g 7 % Dietary Fiber 7 g 25 % Total Sugars 6 g Added Sugars 0 g 0 % Protein 7 g Vitamin D 0 mcg 0 % Calcium 126 mg 10 % Iron 2 mg 10 % Potassium 498 mg 10 %

Skillet Gnocchi

August 1, 2018 by Dinner Tonight

Start pasta week off with pasta made from potatoes! This Skillet Gnocchi recipe is sure to be hit with the entire family!

Skillet Gnocchi

CourseMain Dish

Servings

Skillet Gnocchi

CourseMain Dish

Servings

Ingredients

1 tablespoon extra virgin olive oil
1 teaspoon extra virgin olive oil
16 ounces shelf stable gnocchi
1 medium onion chopped
4 cloves garlic minced
1/4 cup water
6 cups spinach chopped
15 ounce diced tomatoes unsalted
15 ounce unsalted white kidney beans drained, and rinsed
1/3 cup part-skim mozzarella cheese shredded
1/4 cup Parmesan cheese shredded

Servings:

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Instructions

Clean preparation area, wash hands
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add gnocchi and cook, stirring often, until it is plumped and starting to brown; about 5-7 minutes. Place cooked gnocchi in a large bowl.
Add 1 teaspoon of oil and onion to the pan and cook for 2 minutes. Stir in garlic and water. Cook until onion is cooked.
Add spinach and cook by stirring until spinach begins to wilt
Stir in tomatoes, beans, and simmer. Add gnocchi and sprinkle with both cheeses.
Cook until cheese is melted and sauce is bubbling; about 3 minutes.

Recipe Notes

Creamy Pumpkin Pasta

October 6, 2017 by Dinner Tonight

Transition into fall with this delicious and creamy pumpkin pasta! Hearty pasta paired with pumpkin and mushrooms is sure to give you that first taste of fall!

Bowtie pasta covered in a creamy pumpkin sauce still in the saucepan it was cooked in.

Creamy Pumpkin Pasta

CourseMain Dish, Vegetables, Vegetarian

Servings

Creamy Pumpkin Pasta

CourseMain Dish, Vegetables, Vegetarian

Servings

Ingredients

12 ounces bow tie pasta
2 tablespoons olive oil
2 garlic cloves minced
1 cup mushrooms chopped coarsely
2 cups 2% milk
4 ounces fat free cream cheese cubed
1.5 cup pumpkin puree
1/2 teaspoon salt
1 teaspoon sage
1/2 teaspoon thyme
2 tablespoon fresh rosemary chopped

Servings:

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Instructions

Wash your hands and preparation area.
Cook pasta according to package directions.
In a large skillet heat up olive oil. Once heated add garlic and stir until aromatic. Add chopped mushrooms and stir until softened.
Add milk and cream cheese and stir until cream cheese is melted.
Add pumpkin and spices and stir until well combined, heated through, and aromatic.
Add pasta and stir until pasta is coated. Serve immediately.

Recipe Notes

Southern Roasted Vegetable Pasta

September 7, 2017 by Dinner Tonight

Try this twist on a classic pasta salad! Packed with healthy veggies and filling whole wheat pasta, have this pasta for your meal or a side dish!

Southern Roasted Vegetable Pasta

Servings

Southern Roasted Vegetable Pasta

Servings

Ingredients

1 medium yellow squash
1 medium zucchini
1 large red onion thinly sliced
4 tablespoons extra virgin olive oil divided
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh basil chopped
2 cloves garlic minced
12 ounces whole wheat pasta

Servings:

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Instructions

Wash your hands and clean your preparation area.
Cook the pasta according to package directions, minus added salt.
Preheat oven to 450 degrees.
Wash all vegetables and garlic before chopping.
In a medium bowl, toss squash, zucchini, bell pepper and onion with half of oil (2 tablespoons) in a large roasting pan or a large baking sheet with sides.
Season with salt and pepper.
Place the vegetables in a preheated oven. Stir the vegetables every 5 minutes, until tender and browned for about 10 to 20 minutes.
Meanwhile, combine basil, garlic and remaining oil (2 tablespoons) in a large bowl.
Combine pasta, vegetables and dressing in a large bowl; serve warm.

Recipe Notes

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