Creamy Tortellini Soup

(Courtesy of diethood.com)

Ingredients:
3 Tbsp. butter
1 yellow onion, diced
2-3 garlic cloves, minced
2 large carrots, thinly sliced
1 Tbsp. Italian seasoning
1 tsp. salt
1/4 tsp. fresh ground pepper
1/4 c. all-purpose flour
6 c. vegetable broth
1 pkg. (12 oz.) frozen tortellini
1 bag (5 oz.) fresh baby spinach
1 c. cream or milk or half and half

Directions:
Melt butter in a large saucepan or soup pot.  Add onion, garlic, carrots, Italian seasoning, salt and pepper; cook over medium-low heat for 6 minutes, or until vegetables are tender.  Whisk in flour; whisk until crumbly.

Slowly add broth and continue to vigorously whisk until everything is well-combined and there are no clumps.  Bring soup to a boil.  Add frozen tortellini and spinach.

Continue to cook over medium-high heat, stirring occasionally, for 5-6 minutes, or until tortellini is tender and heated through.  Stir in cream or milk; bring back to a steady boil and cook for 2-3 minutes or until smooth and thickened. 

Remove from heat and let stand for 5 minutes.  Taste for salt and pepper; adjust accordingly.

Crunchy Ramen Taco Salad

(Courtesy of Kraft)

Ingredients:
1/2 c. ranch dressing
1/2 c. Taco Bell hot sauce (or hot sauce of your choice)
2 Tbsp. fresh lime juice
2 pkg. (3 oz. each) ramen noodle soup mix
1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
1 c. frozen corn, thawed
1 c. rinsed canned black beans
1 c. shredded sharp cheddar cheese
1/2 c. coarsely chopped fresh cilantro

Directions:
Mix dressing, hot sauce and lime juice until blended.

Break ramen noodles into large bowl.  Discard seasoning packets or reserve for another use.

Add remaining ingredients and dressing mixture to noodles; mix lightly.

Greek Spinach and Feta Pie

(Courtesy of Favorite Brand Name)

Ingredients:
1/3 c. butter, melted
2 eggs
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (15 oz.) ricotta cheese
1 pkg. (4 oz.) crumbed feta cheese
3/4 tsp. finely grated lemon peel
1/4 tsp. black pepper
1/8 tsp. ground nutmeg
1 pkg. (16 oz.) frozen phyllo dough, thawed

Directions:
Preheat oven to 350 degrees.  Brush a 9x13 baking dish lightly with butter.

Beat eggs in a medium bowl.  Stir in spinach, ricotta, feta, lemon peel, pepper and nutmeg.  Set aside.

Unwrap phyllo dough; remove 8 sheets.  Cut dough in half crosswise forming 16 rectangles about 13x8 1/2 inches.  Cover dough with damp cloth or plastic wrap to keep moist while assembling pie.  Reserve remaining dough for another use.

Place 1 piece of dough in prepared dish; brush top lightly with butter.  Layer with another piece of dough and brush lightly with butter.  Continue layering with 6 pieces of dough, brushing each lightly with butter.  Spoon spinach mixture evenly over dough.

Top spinach mixture with piece of dough; brush lightly with butter.  Repeat layering with remaining 7 pieces of dough, brushing each piece lightly with butter.

Bake, uncovered, 35-40 minutes or until golden brown.

California Black Bean Salad

(Courtesy of Lawry's)

Ingredients:
1 can (15 oz.) black beans, drained and rinsed
1 can (12 oz.) whole kernel corn, drained
1 medium tomato, chopped
1/2 c. chopped red onion
1/2 c. chopped green bell pepper
1/2 tsp. garlic powder with parsley
SAUCE:
3/4 c. Italian salad dressing
2 tsp. chopped cilantro
3/4 tsp. hot pepper sauce
1/2 tsp. seasoned pepper
1/2 tsp. chili powder

Directions:
In a small bowl, combine all sauce ingredients; blend well.  Cover and refrigerate until ready to use.

In a large bowl, combine all ingredients including the sauce; blend well.  Cover and refrigerate at least 15 minutes.

Homey Mac and Cheese

(Courtesy of Taste of Home)

Ingredients:
2 1/2 c. uncooked elbow macaroni
1/4 c. butter, cubed
1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
3 c. 2% milk
5 c. shredded sharp cheddar cheese
2 Tbsp. Worcestershire sauce
1/2 tsp. paprika

Directions:
Preheat oven to 350 degrees.  Cook macaroni according to package directions for al dente.

Meanwhile, in a large saucepan, heat butter over medium heat.  Stir in flour, salt and pepper until smooth; gradually whisk in milk.  Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.

Reduce heat.  Stir in 3 c. cheese and Worcestershire sauce until cheese is melted.

Drain macaroni; stir into sauce.  Transfer to a greased 10 inch ovenproof skillet.  Bake, uncovered, 20 minutes.  Top with remaining cheese; sprinkle with paprika.  Bake until bubbly and cheese is melted, 5-10 minutes.

Four Cheese White Pizza

(Courtesy of Better Homes and Gardens)

Ingredients:
1 lb. prepared pizza dough, at room temperature
Nonstick cooking spray
2 Tbsp. olive oil
4 cloves garlic, coarsely chopped
6 oz. fresh baby spinach
1 c. (4 oz.) shredded mozzarella cheese
2 c. (2 oz.) shredded provolone cheese
2 c. (2 oz.) shredded Asiago cheese
4 c. ricotta cheese
2 Tbsp. toasted pine nuts

Directions:
Preheat oven to 500 degrees.  Coat a 14 inch pizza pan with cooking spray; set aside.

In a medium nonstick skillet, heat 1 Tbsp. oil over medium-high heat.  Add garlic; cook and stir for 30 seconds.  Gradually add spinach; cook about 2 minutes or just until wilted.  Remove from heat.

On a lightly floured surface, roll dough into a 14 inch circle.  Transfer to the prepared pizza pan.

In a medium bowl, combine mozzarella, provolone and Asiago cheeses.  Sprinkle half of the cheese mixture over dough.  Top with spinach; drizzle any oil and garlic remaining in skillet over spinach.  Sprinkle with the remaining cheese mixture.  Top with spoonfuls of ricotta cheese; drizzle with remaining 1 Tbsp. oil.

Bake for 14-15 minutes or until crust is brown on the bottom.  Sprinkle with pine nuts.

Crisp Cucumber Salsa

(Courtesy of Taste of Home)

Ingredients:
2 c. finely chopped seeded peeled cucumber
1/2 c. finely chopped seeded tomato
1/4 c. chopped red onion
2 Tbsp. minced fresh parsley
1 jalapeno pepper, seeded and chopped
4 1/2 tsp. minced fresh cilantro
1 garlic clove, minced
1/4 c. reduced-fat sour cream
1 1/2 tsp. lemon juice
1 1/2 tsp. lime juice
1/4 tsp. ground cumin
1/4 tsp. seasoned salt
Baked tortilla chip scoops

Directions:
In a small bowl, combine the first 7 ingredients.  In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt.  Pour over cucumber mixture and toss gently to coat.  Serve immediately with chips.

Freezer Corn

(Courtesy of simplycanning.com)

Ingredients:
Sweet corn on the cob

Directions:
Husk corn and remove silk.

Boil a large pot of water.  Blanch 3-5 corn cobs at a time, depending on the size of your pot.  Put the corn in boiling water for 5-6 minutes, depending on the size of the cobs.  Larger cobs will be blanched for a longer time.  Start the timer when the corn enters the water, not when the water returns to boiling.  Remove corn from boiling water and immediately place in ice cold water to cool and stop the cooking process.  

Allow the corn to sit in the cold water for at least 2 minutes.  Add more ice if necessary. 

Remove the corn from the cold water and allow to drain.

Cut the corn kernels off of the cob.  Do not cut into the cob- cut about 3/4 of the depth of the kernels.  This is a messy process- use a cookie sheet under the kernels.  You also can use a bundt pan and put the cob in the center and allow the kernels to fall in the bowl part- it will still make a bit of a mess but not as bad.

Place the corn in freezer containers or freezer bags.  Remove as much air as possible, seal and label.  If using bags, place in the freezer in a single layer (which allows it to freezer quickly).  When the corn is completely frozen, you are able to stack for convenience.

To use: heat in the microwave or in a stockpot full of water until heated through.

Veggie Thai Curry Soup

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (8.8 oz.) thin rice noodles or uncooked angel hair pasta
1 Tbsp. sesame oil
2 Tbsp. red curry paste
1 c. light coconut milk
1 carton (32 oz.) reduced-sodium vegetable or chicken broth
1 Tbsp. reduced-sodium soy sauce or fish sauce
1 pkg. (14 oz.) firm tofu, cubed
1 can (8 3/4 oz.) whole baby corn, drained and cut in half
1 can (5 oz.) bamboo shoots, drained
1 1/2 c. sliced fresh shiitake mushrooms
1/2 medium sweet red pepper, cut into thin strips
Torn fresh basil leaves and lime wedges

Directions:
Prepare noodles according to package directions.

Meanwhile, in a 6 quart stockpot, heat oil over medium heat.  Add red curry paste, cook 30 seconds or until aromatic.  Gradually whisk in the coconut milk until blended.  Stir in vegetable broth and soy sauce; bring to a boil.

Add tofu and vegetables to stockpot; cook 3-5 minutes or until vegetables are crisp-tender.  Drain noodles; add to soup.  Top each serving with basil; serve with lime wedges.

Angel Hair Primavera

(Courtesy of Taste of Home)

Ingredients:
1 Tbsp. olive oil
2 medium zucchini, coarsely chopped
1 c. fresh baby carrots, halved lengthwise
1 c. fresh or frozen corn
1 small red onion, cut into thin wedges
1 c. cherry tomatoes, halved
2 garlic cloves, minced
1 pkg. (4.8 oz.) Pasta Roni angel hair pasta with herbs
1/2 c. chopped walnuts, toasted
1/4 c. shredded Parmesan cheese
Coarsely ground pepper

Directions:
In a large skillet, heat oil over medium-high heat.  Add zucchini, carrots, corn and onion; cook and stir 10-12 minutes or until carrots are tender.  Stir in tomatoes and garlic; cook 1 minute longer.

Meanwhile, prepare pasta mix according to package directions.  Add to vegetable mixture; toss to combine.  Sprinkle with walnuts, cheese and pepper.

Note~ To toast nuts, bake in a shallow pan in a 350 degree oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Lemonade Pudding Fruit Salad

(Courtesy of Taste of Home)

Ingredients:
1 medium honeydew, peeled, seeded and cubed
1 medium cantaloupe, peeled, seeded and cubed
2 c. cubed seedless watermelon
2 medium peaches, sliced
2 medium nectarines, sliced
1 c. seedless red grapes
1 c. halved fresh strawberries
1 can (11 oz.) mandarin oranges, drained
2 medium kiwifruit, peeled, halved and sliced
2 medium firm bananas, sliced
1 large Granny Smith apple, cubed
1 can (12 oz.) frozen lemonade concentrate, thawed
1 pkg (3.4 oz.) instant vanilla pudding mix

Directions:
In a large bowl, combine the first 9 ingredients.  Cover and refrigerate at least 1 hour.

Just before serving, stir in bananas and apple.  Combine lemonade concentrate and dry pudding mix; pour over fruit and toss to coat.

Crunchy PB&A Wrap

(Courtesy of bhg.com)

Ingredients:
4 (7 inch) flour tortillas
1/3 c. peanut butter
1 c. chopped apple
1/4 c. low-fat granola

Directions:
Spread peanut butter over each tortilla.  Sprinkle with apple and granola.  Tightly roll up tortillas.  Cut in half.  Wrap tightly in plastic wrap.  Pack in insulated containers.

Beer Cheddar Cheese Soup

(Courtesy of diethood.com)

Ingredients:
3 Tbsp. olive oil
1 yellow onion, chopped
1 large carrot, sliced into thin rounds
Salt and fresh ground pepper, to taste
1 garlic clove, minced
4 Tbsp. butter
1/3 c. all-purpose flour
3 c. vegetable broth
1 bottle (12 oz.) beer (do not use dark beer, the soup will be bitter)
1/2 c. heavy cream
1 bay leaf
1 bag (8 oz.) shredded cheddar cheese
Chopped fresh parsley, for garnish

Directions:
Heat olive oil in a large heavy pot over medium heat.  Add onion and carrots to the pot and season with salt and pepper.  Continue to cook, stirring occasionally until the vegetables are tender; about 6-8 minutes.

Add garlic and cook for 1 minute, or until fragrant.  Add butter and stir until melted.  Add flour and cook, stirring constantly until well blended.  Stir in broth, beer and heavy cream.  Add bay leaf and cook over high heat and bring soup to a boil.  Reduce heat to a simmer, continue to cook, stirring occasionally, until thickened; about 10-12 minutes.

Slowly stir in the cheese.  Remove from the heat and cover with a lid; set aside for 5 minutes.  Remove the lid and stir.  Discard the bay leaf.  Transfer soup to a blender and puree until completely smooth.  Taste for seasoning and adjust accordingly.  Ladle into bowls.  Garnish with chopped fresh parsley and serve.

How to Cook Spaghetti Squash

Spaghetti squash can be used as a spaghetti noodle replacement.  It is really easy to cook once you know how.  There are 2 ways....if you want short noodles cut the spaghetti squash the long way like this picture...

If you want longer noodles, cut the spaghetti squash the shorter way like this picture....

Scoop the seeds out.  You can save them to roast like pumpkin seeds if you would like, otherwise you can throw them away.  

Put the squash, cut side down on a baking sheet (so it does not roll around) and place in a preheated 375 degree oven for 35-40 minutes or until the squash meat is tender.  Take the squash out of the oven and flip over so that the steam can escape for about 10 minutes.  

The squash will still be warm but take a fork and run it along the edge of the squash to create the "noodles".  Place those strands in a bowl.  You can top with any toppings you want (spaghetti sauce, alfredo sauce, garlic butter etc).

Crockpot version:
Take the whole spaghetti squash.  Wash the outside of the squash.  Prick the outside of the squash about 10-15 times and place in a slow cooker crock.  Pour 1 1/2 c. water into the slow cooker.  Cook on low for 4-6 hours.  Remove squash to a cutting board until cool to the touch, 15-30 minutes.  Halve the squash (whichever way you want- see above).  Scoop the seeds from the cavity and discard them.  Shred the meat from the skin with a fork to make the strands.

Lasagna Dip

(Courtesy of closetcooking.com)

Ingredients:
1/2 lb. ground turkey
1 c. tomato sauce (homemade or store-bought)
1 c. low-fat cottage cheese, ricotta cheese or cream cheese
1 c. partially skim mozzarella cheese, shredded

Directions:
Cook the turkey.  Add the tomato sauce and simmer until it thickens a bit, about 3-5 minutes.

Spread the cheese over the bottom of a baking dish, followed by the sauce and finally the mozzarella cheese.

Bake in a preheated 350 degree oven until the top is a light golden brown and the sides are bubbling, about 15-20 minutes.

Note~ Can do it in a slow cooker: cook the turkey and add the tomato sauce and simmer until it thickens a bit, about 3-5 minutes.  Layer it the same as the recipe above states.  Cook in the slow cooker until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low.

Can use ground beef or Italian sausage instead of ground turkey or omit the meat entirely if you desire.

Veggie Pizza

(Courtesy of Diane Bott)

Ingredients:

1 roll crescent dough

8 oz. cream cheese (can use flavored if you would like), softened

Vegetables of your choice: broccoli, cauliflower, carrots, black olives, peppers, tomatoes, onions (all chopped small or shredded)

4 oz. cheddar cheese

Directions:

Preheat oven to 350 degrees.  

Spray cookie sheet (9x13) with nonstick spray (be sure to get the sides).  Roll out the crescent dough.  Seal the seams and make sure the edges are tight to the edge to the pan.  Poke a few holes with a fork in the crust.  Bake 10-15 minutes, or until golden brown.  Let cool.

Spread softened cream cheese on the cooled crust.  Top with chopped or shredded veggies of your choice.  Top with cheese.  Refrigerate until ready to serve.

Note~  You may be able to find crescent dough that is not perforated to make it a little easier.

Feta and Parmesan Zucchini Bake

(Courtesy of mykitchenescapades.com)

Ingredients:
6-7 medium zucchini or yellow summer squash
2 Tbsp. canola oil
2 Tbsp. minced garlic
2 tsp. dried thyme
4 eggs
2/3 c. light sour cream
1 c. crumbled feta cheese
1/2 c. fresh parmesan cheese
2 Tbsp. lemon juice
Salt and pepper

Directions:
Preheat oven to 375 degrees.  Spray a large casserole dish with nonstick spray.

Slice the squash into 1/4 inch slices.  If they are larger squash, cut them down the middle before slicing.  Heat the oil in a large non-stick frying pan.  Add the squash, garlic and thyme.  Saute and stir just until the squash is starting to soften slightly.  Don't cook too long or it will be mushy after it bakes in the oven.  Remove from the heat.

Beat together the eggs, sour cream, cheeses and lemon juice in a medium sized bowl.  Place half of the squash into the bottom of the casserole.  Sprinkle on some salt and pepper (remember the cheeses are salty) then spread 1/2 of the egg mixture over the top.  Repeat with the remaining squash and egg mixture.

Bake for 40-45 minutes until the mixture is bubbling and slightly set.  Serve hot.

Sauteed Mushrooms, Squash and Zucchini

(Courtesy of stockpilingmoms.com)

Ingredients:
1 zucchini, diced
1 squash, diced
1/2 c. mushroom, sliced or diced
3 Tbsp. olive oil
2 tsp. black pepper
2 1/2 tsp. southwest seasoning 

Directions:
In a medium size bowl whisk together olive oil, pepper and southwest seasoning until well blended.  Add vegetables and toss until all vegetables are coated.

Heat medium size non-stick skillet over medium-high heat.  Add vegetables are sauteed 5-7 minutes; be sure to stir often.  Once vegetables are tender crisp turn heat off.  Let sit for 2 minutes.  

Quinoa Pilaf

(Courtesy of Parents)

Ingredients:
2 Tbsp. extra-virgin olive oil
1 large sweet onion, chopped
3 cloves minced fresh garlic
2 c. reduced-sodium chicken or vegetable broth
1/4 tsp. salt
1 c. quinoa, rinsed
1 c. frozen sweet peas

Directions:
Heat oil in a large saucepan over medium-high heat.  Add onion and garlic and cook, stirring often until the onion is starting to brown, 5-7 minutes.  Add broth and salt and bring to a simmer.  Add quinoa, and return to a simmer.  Cover, reduce heat to low to maintain a gentle simmer and cook, undisturbed until the liquid has been absorbed and the quinoa is tender, about 15 minutes.

Place peas in a sieve or strainer and run water over them to thaw.  Stir peas into the quinoa, and let sit off heat until the peas are heated through, about 1 minute.

Easy Cheesy Zucchini Bake

(Courtesy of kalynskitchen.com)

Ingredients:
2 medium-sized zucchini, cut into slices or half-moon slices
2 medium-sized yellow squash, cut into slices or half-moon slices
2-4 Tbsp. chopped fresh basil (or even less depending on how much you like the flavor)
2 Tbsp. thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1 c. low-fat white cheese, divided (can use a mixture of different cheeses such as mozzarella, provolone, romano etc)
1/2 c. coarsely grated Parmesan cheese (use less if you only have the finely grated kind from a can)
Salt and fresh ground black pepper, to taste

Directions:
Preheat oven to 350 degrees.  Spray a 8x8 baking dish with olive oil or nonstick spray.  Wash the squash and cut into slices of your choice.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder and the low-fat white cheese and stir together until the vegetables are coated with cheese and the herbs are well-distributed.  Season with salt and ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes. 

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 c. grated cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and the zucchini is fully cooked.  Serve hot.  

This will keep well in the refrigerator overnight.