Quick and Easy Pasta Salad

Here's how to turn leftovers into something new and delicious - Quick and Easy Pasta Salad! Made this one up on the fly tonight, after coming home from baseball and a full day with the kids. I quickly stopped by the store on the way home and created a list of ingredients to add to the leftover cooked pasta in the fridge.

As with many of our recipes, experiment with the flavors you love best!

Ingredients:

2 cups cooked whole wheat pasta (we used spiral pasta tonight)
1 6 oz. can black olives, sliced
1 diced red bell pepper
2 sliced scallions
2-3 T. prepared balsamic vinaigrette dressing (or make your own with 1 T. each olive oil and balsamic vinegar, salt and pepper to taste)
1 1/2 cups cooked diced chicken or tofu (rotisserie chicken is an easy shortcut)
1/2 c. freshly grated Parmesan cheese

try throwing in 1/2 c. chopped cherry tomatoes and/or artichoke hearts, too
extra delicious if you add fresh herbs like basil from your garden....

Directions:

Combine all ingredients and serve. Best if the flavors can marinate together for about 1/2-1 hour in the refrigerator before serving.

Enjoy with fresh baguettes, butter and happy children!

Tomato and Cucumber Sandwiches

One of my favorite summer-time treats is fresh from the garden. Tomato and Cucumber Sandwiches. Fresh, light and healthy, this sandwich is simply heavenly when paired with a tall glass of ice-cold lemonade (splash of bourbon, optional).

Ingredients:
8 slices of white bread - whole wheat is usually a healthier option, but this sandwich is best on white bread - trust me
2 ripe firm tomatoes, sliced
1 peeled and sliced cucumber
1/2 Walla Walla sweet onion, sliced (optional)
3 T. mayonnaise
1 t. lemon juice
1 T. chopped fresh dill

Directions:
In a small bowl, combine the mayo, lemon juice and dill.
Spread mayo mixture on 4 of the 8 slices of bread
Arrange slices of tomato, cucumber and onion on top. Salt and pepper if desired
Finish with the second slice of bread

If you are lucky enough to grow (or can shop for) heirloom tomatoes, use them in this recipe! The fresh, sweet, tangy taste is divine.

I'm off to the kitchen now. I have some yummy sandwiches to make. The front porch is calling.

Poblano Stuffed Peppers

Spring is a great time to enjoy spicy food! This light recipe for Poblano Stuffed Peppers is not only easy, its low-fat and vegetarian. In just 1/2 hour, you can have a delicious Mexican-flavor dish for your family that you'll be proud to serve to guests, too.

Ingredients:

4 poblano peppers, halved and seeded (or substitute 4 green bell peppers)
4-5 plum tomatoes, cut in half
1 red onion, sliced
1 T. olive oil
1/2 c. instant polenta
1/2 t. ground cinnamon
1 10-oz. package frozen corn (or 3/4 c. fresh corn kernels)
1/4 c. goat cheese
4 sliced green onions
1 sliced green onion
salt and pepper to taste

Directions:

Pre-heat your oven to broil. In a medium bowl, toss tomatoes, peppers, onion and olive oil. Place vegetables on a broiler sheet, cut side down. Broil 5-8 minutes, stirring carefully a few times. Reduce heat of oven to 400 degrees.

In a food processor or blender, combine the tomatoes, onion, connamon, 1/2 t. salt and 1/4 t. pepper. Blend until smooth. Spread 1/2 of this sauce evenly in a 9x13 inch baking dish. Place the peppers on top, cut side up.

Prepare the polenta according to package directions. Cook 3-4 minutes. Stir in corn kernels, goat cheese and 4 sliced scallions.

Now, divide the polenta mixture among the peppers, then take the remaining sauce top the polenta stuffed peppers. Bake about 5-10 minutes. Sprinkle with the remaining 1 sliced scallion before serving.

Veggie Quesadillas

Kids usually love Mexican food, but how can you get them to eat their vegetables? Its easy with Veggie Quesadillas. Based with corn, onion and pepper, these are harmless, tasty vegetables, that most children will love.

Have a vegetarian lifestyle? This is perfect for you! Quick, easy and low-fat. My top three for a great recipe.

Who doesn't love a quesadilla? Certainly not anyone in my family!

Ingredients:

1 red onion, chopped
1 red bell pepper, chopped
7 oz. canned corn (or about 1/2 c. frozen corn)
1 T. olive oil
1 T. balsamic vinegar
1 T. honey
4 flour tortillas
1/4 c. salsa
1 c. shredded cheddar cheese
1/2 c. sour cream

Directions:

Saute the onion and pepper in the olive oil over medium heat for 2-3 minutes. Add corn and cook an additional 2 minutes.

Stir in the balsamic vinegar and honey. Cook for about 1 more minute, then remove from heat.

Take out the tortillas, then spread each with 1 T. of salsa. Divide veggie mixture among each one. Sprinkle each with cheese. Fold bottom of the tortilla up, then each side in.

Place seam-side down on a baking sheet. Sprinkle with remaining cheese. Broil under high heat for 1-2 minutes. Serve with sour cream.

Enjoy a quick and tasty dinner!

Chile and Rice Casserole

Three days and counting until Cinco de Mayo! If you're entertaining a crowd, they'll enjoy Chile and Rice Casserole. Super easy and vegetarian to boot! This is a definite go-to recipe for any type of party or potluck.

It can stand as a main course, or side dish for tacos or burritos. Bring on the tortilla chips, too!

Ingredients:

• Two 7-oz cans diced roasted green chiles, drained
• 3 pints low-fat sour cream
• 1 t. salt
• 6 c. cooked rice (white or brown, but remember - whole grain is healthier!)
• 1 1/2pounds Montery Jack cheese, sliced into 1/2 inch strips
• 1 c. shredded cheddar cheese
  
  
  

Directions:

In a medium bowl, mix the chiles, sour cream and salt together.

Spray a 13x9 inch baking dish with cooking spray. Layer 1/3 of the cooked rice into the dish, cover with 1/2 of the sour cream mixture and 1/2 of the Montery Jack cheese strips. Repeat the layers again, then end with a layer of rice. Top with the cheddar cheese and cover with foil.

Bake in a preheated 350 degree oven for 1-1 1/2 hours until bubbling and brown on the edges.

Serves 9-12 people! Party on!!

Short cuts: Make the dish ahead of time and refrigerate for up to a day, and/or bake ahead of time and serve at room temperature.

Wild Mushroom Salad

For a tasty spring treat, go light and delicious with Wild Mushroom Salad. Its a perfect vegetarian meal, as well, satisfying with meaty pieces of mushrooms. We suggest using chanterells, porcini and oyster mushrooms. Throw in a few brown cap mushrooms to help you stay in budget.

Before we get started, a quick note about storing mushrooms. Always purchase whole mushrooms and store them in brown paper bags. Presliced mushrooms are not as flavorful and will go limp and soggy soon. Another tip: Do not peel mushrooms unless you have to. Gently wipe off any dirt instead of washing them. This will preserve as much flavor as possible.

Ingredients:
1 pound mixed mushrooms, sliced (see notes above)
1 garlic clove, peeled
3 T olive oil
1 lemon
2 T. real cream butter
2-3 cups mixed salad greens
1 bunch fresh snipped chives
1 T. dry sherry
salt and pepper to taste


Directions:
Take a medium saute pan and rub with the clove of garlic. Heat the olive oil over medium heat, add mushrooms and saute for 3-4 minutes, stirring frequently. Add the butter, and stir until melted.

Roll the lemon on the counter, pressing firmly. Cut in half, and squeeze lemon juice over the mushrooms (use both halves).

Place washed salad greens into a serving bowl. Remove the mushrooms from the pan with a slotted spoon, reserving juices. Add mushrooms to the salad.

Return the saute pan with mushroom juices to the stove, add sherry and cook over medium heat about 2-3 minutes, reducing to 1/3 volume. Pour over mushrooms and salad greens. Add snipped chives, and salt and freshly ground pepper to taste.

Olive Crostini

This is our middle sister, Jeanette's, "famous" Olive Crostini recipe. We've been enjoying this tasty, easy appetizer for years - at every holiday, party and even just casual gatherings. Trust me, once you make it for the first time, it will be a reliable stand-by for you in years to come.

Ingredients:

1/3 c. black olives (pitted)
1/2 c. green olives with pimento
2 garlic cloves
1/2 c. grated Parmesan cheese
4 T. butter
2 T. olive oil
1/2 c. grated Monterey Jack cheese
1/4 c. fresh chopped parsley
1 fresh baguette

Directions:

In a food processor, chop both types of olives coarsely. Put into a medium bowl and set aside. With the food processor running, drop the garlic through the feed tube and mince. Add Parmesan cheese, butter and olive oil. Process the ingredients into a paste.

Add paste to olives, then fold in Monterey Jack cheese and parsley. Stir together.

Preheat oven to broil.

Cut baguette into 1/4 inch thick slices. Spread with olive mixture. Broil until bubbly and browned (about 3-5 minutes - watch very carefully so you don't burn them!)

Serve warm. Oh my goodness - who doesn't love olives? This is such an easy, delicious appetizer recipe. Enjoy and please do share in the comments below if you try it!

Homemade French Fries

Wondering what to serve with your grilling recipes this summer? My family loves homemade french fries! Perfect for Memorial Day, Fourth of July, or any fun gathering, seasoned fries like these are a tasty addition to burgers, chicken, fruit salad, etc.

Step away from the freezer. You don't need those stale, tasteless potatoes to ruin your meal. Come on - these homemade fries are the perfect accompaniment for your delicious recipes. And they're so easy. Since they are not deep fried, they are so much healthier too.

Ingredients:

2 pounds baking potatoes, peeled and sliced into 1/2"-1/4" inch strips
1 1/2 T. vegetable oil
1 t. kosher salt
1/8 t. freshly ground pepper
1/8 t. red pepper flakes (if desired)
1/4 t. onion powder
1/4 paprika
1/4 t. seasoning salt
1/4 c. Parmesan cheese (if desired)

Directions:

Combine all ingredients together in a large bowl. Stir well.

Heat oven to 450 degrees. Arrange potatoes in a single layer on a baking sheet. Bake for 35-40 minutes until golden and crispy.

If you watch your serving size (these directions make 4 servings), you'll add only 200 calories to your main dish (compare with 250 calories for a small fry helping at McDonald's)!

Where will you eat your homemade french fries this year?

Baked Macaroni and Cheese

OK, admittedly, Baked Macaroni and Cheese is not low-calorie (or even low-fat), but when you are craving comfort food, those kind of considerations go out the window. With spring in the air, you cannot tell whether it will be 40 degrees or 80!

On cooler days, I like to surprise my family with a hearty meal after baseball practice, or just a long day at school. For adults, this is a super way to take a little trip back down memory lane. Maybe just skip dessert afterwards!

If you are following a vegetarian diet, then put this one in the recipe book. Other than the hottest couple of months during summer, you can make this dish year round.

Ingredients:

1 c. smoked cheddar cheese (in Oregon, we love Tillamook), shredded
1 c. heavy cream (not half and half, please read the labels!)
3 whole shallots, roasted
2 T. olive oil
1/4 c. white wine
1/2 t. fresh chopped thyme
3 cloves garlic, roasted
1 tomato, roasted
1 c. cooked elbow or penne pasta
1/4 c. bread crumbs with herbs
salt and pepper to taste



Directions:

First, roast shallots by combining them with 2 T. olive oil, 1/4 c. white wine and 1/2 t. fresh chopped thyme, then cover with foil and roast on a baking sheet at 350 degrees for 45 minutes.

You'll also need to roast the tomatoes and garlic. This will take two steps. The tomatoes can be done in 15 minutes after cutting it into quarters and coating with a bit of olive oil. Roast at 350 for 1/4 hour. Garlic will take a bit longer - coat with olive oil, salt and pepper then cover and bake for 45 minutes at 350.

All your hard roasting work is about to pay off.

Bring the heavy cream to a boil, slowly over medium heat on the stovetop. Add the garlic, shallots and pre-cooked pasta. Stir and cook for 3 minutes. Turn down heat to low and add cheddar cheese, salt and pepper. Later, stir in tomato.

Pour into an oven-safe dish and sprinkle bread crumbs over the top. Cook for only 8 minutes at 350 until browned.

Dig in and enjoy!

Easy Corn Salad

10 minutes to a fresh, homemade salad? Not impossible! And this one does not involve ripping open a bag of pre-washed lettuce. Easy Corn Salad is a great accompaniment to grilled entrees and practically screams sunshine. We enjoy this corn salad from April through October.

This recipe serves 4, so I often double it for larger crowds.

Ingredients:

2 c. corn kernels (you can either cut from pre-cooked corn on the cob, or use frozen corn in a pinch)
1 c. chopped zucchini
1/2 c. diced red bell pepper, and/or chopped grape tomatoes
1/2 c. minced green onions
1/4 c. cider vinegar
1 T. Dijon mustard
1 t. granulated sugar
1 T. olive oil
1 T. minced garlic
1/4 t. hot sauce (if desired)

Directions:

In a serving bowl, mix together corn, zucchini, red peppers (or tomatoes) and green onions.

Stir dressing together in a separate medium-sized bowl with remaining ingredients.

Pour over vegetables, mix well and serve.

TIP: In order to allow the flavors to marinate, add dressing to salad about 1/2 hour before serving and refrigerate. Stir again, and serve.

Healthy Whole Wheat Spaghetti

As a diabetic, I'm always looking for healthy recipes that are tasty too. This Whole Wheat Spaghetti dish is quick, easy and vegetarian, as well. Whatever your health condition, it may be a perfect meal for you!

This recipe makes 4 servings and includes about 50 grams carbs each. The good thing about whole wheat pasta is that it will not spike your blood sugar, and will help keep it even over several hours after your meal.

Plus, the whole wheat will help keep you satisfied for hours. You'll be less likely to snack and "cheat" on your diet. All around, great news!

Ingredients:

1 box (13 oz) whole wheat blend pasta (spaghetti noodles recommended)
2 T. olive oil
2 T. garlic cloves, minced
1 yellow onion, minced
2 peppers (your choice: red, yellow and/or green)
1/2 c. sliced mushrooms
salt and pepper to taste

Directions:

Heat 5 quarts water to a rapid boil. Add pasta and cook for 10-11 minutes. Drain, rinse and set aside.

Meanwhile, take a medium saute pan and heat olive oil. Saute garlic, onion, peppers and/or mushrooms for 3-4 minutes.

Pour mixture over pasta and stir.

Serve with fresh greens. Delicious and nutritious!

Potato and Herb Salad

Sunny days like today make me long for summer. We're getting there soon, which means its time to think about yummy Potato and Herb Salad. This unique potato salad recipe is light and flavorful. Fresh herbs from your garden can be used (avoid the grocery store if you can!)

Ingredients:

1/4 c. light mayonnaise
1/4 c. light sour cream
2 T. Parmesan cheese (grated)
1 T. lemon juice
1/4 t. salt
1/8 t. ground peppercorns

4 c. cubed gold potatoes
1/2 c. chopped celery
1/3 c. chopped parsley
1/4 c. chopped chives
1/4 c. green peas

Combine the first 6 ingredients in a medium sized bowl. This will be the dressing for your potato salad.

Place potatoes in a large saucepan or pot and cover with water. Bring to a boil, then reduce heat, cover and simmer for 10 minutes. Drain and allow to cool - about 1/2 hour.

Combine fresh herbs and vegetables above with the dressing, combine with potatoes and toss well.

Makes 5 servings about 1 cup each. We find that we're often doubling this recipe because its so tasty and is a great potluck or BBQ side dish.

Tomato Tapenade

Great for an appetizer, or use as an extra special relish for a sandwich (my favorite - panini), this Tomato Tapenade is a family favorite recipe. I've been making it for almost 10 years now. Everyone loves it - guests, family and even my kids!

Ingredients:

1 c. sundried tomatoes
3 T. pine nuts
1 T. olive oil, plus 3 T. olive oil (divided)
3 T. Parmesan cheese
2 T. chopped fresh basil
1 clove garlic
salt and pepper to taste

(if serving as an appetizer, you'll also need a loaf of french bread or tasty crackers)

Directions:

In a small bowl cover the sundried tomatoes with about 1/4-1/2 cups boiling water. Let stand about 15 minutes. Then drain.

Meanwhile, stir fry 3 T. pine nuts in about 1 T. olive oil, stirring frequently, for 5 minutes.

In a food processor or blender, whirl together all ingredients except remaining 3 T. olive oil. Stir in olive oil.



Your tomato tapenade is ready! For an extra tasty appetizer, spread on 1/4 inch thick french bread slices and sprinkle 1 T. mozzarella cheese on top. Broil for 3-5 minutes until bubbly.

As noted above, tomato tapenade is delicious on sandwiches as a special relish. Let your imagination (and your stomach) be your guide!

Basil and Roasted Red Pepper Dip

Getting kids to eat their vegetables can be trying - what mom doesn't know that? What if I told you there is a dip you can make for mini carrots, cucumber slices and broccoli that actually has even MORE vegetables in it? And what if I claimed that this Basil and Roasted Red Pepper Dip would delight children and make your evening struggles that much easier?

OK - no more questions. The anticipation must be killing you.... Let's get down to the recipe!

Ingredients:

8 oz. cream cheese block (softened)
2 roasted red peppers (you can make your own, or buy them canned at the store)
2 cloves chopped garlic
1 T balsamic vinegar
1/4 t. cayenne pepper or 2 dashes mild Tabasco sauce
1/4 t. salt
3 T. fresh chopped basil

Directions:

Place everything in a blender or food processor and blend well.

The dip will keep up to a week in the refrigerator. Serve with fresh vegetables, crackers or slices of french bread.

*NOTE: To make your own roasted red peppers, core and slice peppers, place skin-side up on a broiling pan and brush with olive oil. Broil (watching carefully) for about 3-5 minutes and then turn over, and complete broiling for about 2 minutes.

Penne With Tomatoes, Olives and Capers

Looking for a delicious vegetarian pasta recipe? When you make Penne with Tomatoes, Olives and Capers, you won't be hungry an hour or two later. This wonderful pasta dinner recipe will satisfy both your stomach and your taste buds. Even better, its low-calorie, so you might even want to go for seconds!

As always, we recommend you use fresh herbs and other ingredients for the most authentic taste. Spending just a bit more on cheese and olive oil will make a big difference in enjoyment.

This recipe makes 4 servings, at an acceptable 68 grams of carbs per serving (1 3/4 cup).

Ingredients:

1 T. olive oil
1/4 t. crushed red pepper
3 cloves garlic, minced
3 c. chopped plum tomatoes (about 5-6 tomatoes)
1/2 c. chopped kalamata olives
1 1/2 T. capers
1/4 t. sea salt
6 c. cooked and drained penne pasta
3/4 c. freshly grated Parmesan cheese
3 T. chopped fresh basil

Directions:

Heat oil in a large skillet, then add pepper and garlic. Saute for 30 seconds. Add tomato, olives, capers and salt. Reduce heat and simmer 6 minutes, stirring occasionally.

Add previously-cooked and drained pasta to the skillet, and stir to coat. Cook for 1-2 minutes until warmed.

Remove from heat, then add cheese and basil for a fresh, delicious meal.

A vegetarian dinner never tasted so good!

Stuffed Texas Peppers

These stuffed peppers are fun to make and great for you! If you are a vegetarian, substitute ground meat for black or pinto beans instead. Super healthy and low-fat.

Involve your children in the preparation and I'll bet they won't even complain when you serve them this dish.

Now, don't let the directions limit your imagination either. Add in olives, top with sour cream, sprinkle with chopped nuts.... Delicious!

Ingredients:
4 large bell peppers (red, yellow and/or green)
3/4 lb. ground beef, or ground turkey
2 T taco seasoning
1 cup prepared Minute Rice
3/4 cup black bean/corn salsa
1 cup shredded Mexican cheese

Salt and pepper to taste

Tabasco sauce (optional)

Directions:

Wash peppers, slice off tops and remove seeds
Microwave peppers on high with the cut side down, covered with plastic wrap, for 2 minutes. Remove and set aside- leaving the plastic wrap on for now.

Meanwhile, in a large skillet over medium heat, brown the meat and drain off excess fat. Add taco mix and 2 T water. Stir well. Add in prepared rice (if you like, you can use brown rice for extra fiber and a healthier choice!) Finally, stir in the salsa and cheese. Add salt and pepper and/or Tabasco to taste.

Remove the prepared peppers and turn cut-side up. Fill each with about 1 cup filling. Microwave again for about 30 seconds - 1 minute. We actually prefer to broil the peppers for 2-3 minutes.

You may want to double the recipe - at my house, we each have 2 peppers!