30 Minute Recipe: Pasta With Roasted Cauliflower,Tomatoes,Pepperoni

pasta-roasted-cauliflower-tomatoes-pepperoni-recipe-wdy0113-th2Pasta With Roasted Cauliflower,Tomatoes,Pepperoni
1 small head cauliflower cored and sliced 1/4 inch thick
2 Tbsp. olive oil
12 oz.medium shells or any short pasta
1 pint small grape tomatoes
3 oz. pepperoni thinly sliced
1/2 cup fresh flat leaf parsley,chopped
Heat oven to 425 degrees.
On a large rimmed baking sheet, toss the cauliflower, oil, 1/2 tsp.salt and 1/2 tsp. pepper.
Roast for 12 minutes
Cook the pasta according to package directions.
Drain the pasta and return it to the pot.
Add the tomatoes to the cauliflower, toss to combine and roast for 6 minutes.
Scatter the pepperoni over the vegetables and roast until the cauliflower is golden brown and tender. 6 to 8 minutes.
Toss the pasta with the cauliflower mixture and parsley.

Photo credit: Photograph is copyright property of Woman’s Day Magazine.


3 Vegetarian Recipes: Cheese Eggplant Squash Bake, Stuffed Tomatoes, Stuffed Zucchini

 Vegetarian Recipes: Cheese Eggplant Squash Bake, Stuffed Tomatoes, Stuffed Zucchini

Cheesy Eggplant Squash Bake

Serves: 6
Cooking Time: 1 hr
What You’ll Need:
1/2 cup (1 stick) butter
1 medium-sized eggplant, peeled and cut into ½-inch chunks
4 medium-sized yellow squash, cut into ½-inch chunks
2 medium-sized onions, chopped
1 1/2 cups milk
2 eggs
2 cups (8 ounces) shredded sharp Cheddar cheese, divided
1/2 cup instant rice
1/2 teaspoon salt
1/2 teaspoon black pepper
Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
In a large skillet, melt butter over medium-high heat. Add eggplant, squash, and onions, and saute 6 to 8 minutes, or until vegetables are slightly tender.
Meanwhile, in a large bowl, combine milk, eggs, 1-1/2 cups cheese, the rice, salt, and pepper; mix well. Add vegetable mixture to egg mixture; mix well.
Pour into prepared casserole dish then sprinkle remaining 1/2 cup cheese over the top and bake 50 to 55 minutes, or until rice is tender.
Old Fashion Stuffed Tomatoes
These stuffed tomatoes are old-fashioned tasty and new-fashioned easy! They really color up a plate, too.
Serves: 4
Cooking Time: 25 min
What You’ll Need:
4 large ripe tomatoes
4 tablespoons olive oil, divided in half
1 medium-sized onion, chopped
6 garlic cloves, minced
6 anchovies, chopped
1/4 cup chopped fresh parsley
1/2 cup dry bread crumbs
2 tablespoons dry white wine
1/4 teaspoon salt
1/4 teaspoon pepper
Grated Parmesan cheese for sprinkling (optional)
Preheat oven to 350 degrees F.
Cut tops off tomatoes; remove the center pulp; set tomato shells aside. Chop the center pulp and set aside, discarding excess juice.
In a large skillet, heat 2 tablespoons olive oil; add onion and garlic and saute just until softened. Add tomato pulp, anchovies, parsley, bread crumbs, wine, remaining olive oil, salt, and pepper; mix well.
Fill tomato shells with mixture and place in a greased 8-inch square baking dish. Sprinkle with Parmesan cheese, if desired.
Bake for 20 minutes or until cheese is melted and lightly golden.
Stuffed Zucchini
Want to get the kids to beg you for veggies? Make ’em look and taste like this clever little stuffed treat and they’ll gobble them up!
Serves: 6
Cooking Time: 1 hr
What You’ll Need:
3 medium-sized zucchini, sliced in half lengthwise
2 tablespoons olive oil
1 (4-ounce) can mushroom stems and pieces, drained and chopped
1 small onion, chopped
2 plum tomatoes, diced
1/4 cup Italian-flavored bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) shredded mozzarella cheese
Preheat oven to 375 degrees F. With a spoon, scoop meat out of zucchini halves; set aside shells and chop zucchini meat finely.
In a medium-sized skillet, heat oil over medium heat and saute chopped zucchini, mushrooms, onion, and tomatoes 6 to 8 minutes, or until tender. Stir in bread crumbs, Parmesan cheese, salt, and pepper until well mixed.
Stuff zucchini shells evenly with vegetable mixture and place in a 9- x 13-inch baking dish that has been coated with cooking spray.
Cover tightly with aluminum foil and bake 35 minutes. Remove foil and top evenly with mozzarella cheese.
Bake 8 to 10 minutes, or until zucchini are tender and cheese is golden.
Credit: All recipes are from http://www.mrfood.com in their Vegetarian section. © 2012 by Ginsburg Enterprises Incorporated. All rights reserved.

Lunch Recipe: Chopped Salad in a Pocket

Chopped Salad in a Pocket

Chopped Salad in a Pocket
Summer squash, broccoli, and tomatoes are tossed with dressing and put in a hummus-lined pita for this vegetarian sandwich recipe.
YIELD: 4 pita pockets
1 cup chopped yellow summer squash and/or zucchini

3/4 cup chopped broccoli

2 plum tomatoes, seeded and chopped (about 2/3 cup)

8 pitted kalamata or ripe olives, chopped

2 tablespoons snipped fresh flat-leaf parsley or regular parsley

2 tablespoons bottled fat-free Italian salad dressing

2 6 – 7 whole wheat pita bread rounds, halved crosswise, or four 6- to 7-inch whole wheat flour tortillas

1/2 cup Spicy Hummus (below)

1. In a medium bowl, combine squash, broccoli, tomatoes, olives, and parsley; toss with salad dressing. Divide among six airtight storage containers or resealable plastic bags. Cover or seal and chill overnight.

2. Spread the inside of each pita bread half or each tortilla with 2 tablespoons of the Spicy Hummus. If using tortillas, fold each in half. Wrap pita bread or tortillas in plastic wrap or place each in a covered storage container.

3. For each serving, pack a container with vegetable mixture and a pita or tortilla in an insulated container with an ice pack. Serve within 5 hours.

4. To serve, unfold tortilla if using. Add vegetable mixture to pita or tortilla. Fold or roll tortilla if using. Makes 4 pita pockets.
Spicy Hummus Recipe
IELD: 1-1/3 cups

1 15 – 19 ounce can navy or cannellini beans (white kidney beans), rinsed and drained

1/4 cup bottled fat-free Italian salad dressing

1 tablespoon spicy brown mustard

1. In a food processor, combine navy or cannellini beans (white kidney beans); Italian salad dressing; and brown mustard. Cover and process until smooth and spreadable. (Or mash beans with a potato masher or fork. Stir in salad dressing and mustard.) Transfer to an airtight storage container. Cover and chill for up to 1 week. Makes 1-1/3 cups.

Credit: Recipe from http://www..diabeticlivingonline.com

Faster than Fast Food Tacos & WAY BETTER


Serves 4
•2 (16-ounce) cans Bush’s Best Chili Beans
•8 taco shells
•cheddar cheese

Heat the oven to 350°F (180°C) degrees.

Drain off ONE can of chili beans. Put all the beans in a medium bowl. Use a masher or hand blender to blend the beans to smooth, semi-chunky consistency.

Chop the avocado and tomato. Grate as much cheese as you like to use.

Fill each taco shell with beans, avocado, tomato, and cheese. Place on a baking sheet.

Bake for 5 to 8 minutes, until tacos are hot. Allow to cool a minute or two before serving.