Whole Wheat Waffles

Total Time: 11 mins Preparation Time: 5 mins Cook Time: 6 mins

Ingredients

• Servings: 6
• 1 1/4 cups whole wheat flour
• 1 cup wheat germ
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon nutmeg
• 1 teaspoon salt
• 2 cups milk
• 1/2 cup vegetable oil
• 2 eggs

Recipe

• 1 combine dry ingredients.
• 2 add milk, oil and eggs.
• 3 mix until smooth.
• 4 bake about six minutes in waffle iron.

Turkey Stuffing With Very Low Sodium

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• 1 1/2 lbs italian milano sourdough bread, toasted and cubed
• 1/2 cup unsalted butter
• 2 cups onions, chopped
• 2 cups celery, chopped
• 2 cups mushrooms, chopped
• 2 medium apples, medium to large apples, chopped
• 1 cup dry-roasted pecans, chopped
• 1/4 teaspoon ground sage
• 1/2 teaspoon ground thyme
• 1 teaspoon ground pepper
• 2 teaspoons garlic powder with parsley (lawry's california blend)
• 1 cup apple juice
• 1/2 cup dried apricot, chopped (optional)

Recipe

• 1 bake italian milano sourdough bread in bread machine. slice ten 3/4- to 1-inch slices from loaf. toast each side on an ungreased baking sheet in your oven under the broiler until just golden brown. cool and cut into small 1/2-inch cubes. you'll get about 16 cubes from each slice of bread.
• 2 melt butter in large saute pan or 6-quart pan.
• 3 saute onion, celery, mushrooms, apples, and pecans together.
• 4 when vegetables and apples are cooked through, add bread crumbs and spices.
• 5 coat with buttered mixture and add apple juice to moisten. add optional dried apricots.
• 6 when ready to bake, put mixture into lightly oil-sprayed baking dish (9 x 13) and bake at 325 degrees fahrenheit for 20-30 minutes. if it's been refrigerated, heating time will take longer.
• 7 serve hot.

Tomato And Mushroom Pasta

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces dry bow tie pasta or 8 ounces other bite-size pasta
• 1 tablespoon olive oil
• 1/4 cup onion, diced
• 1 1/2 cups mushrooms, sliced
• 2 -3 roma tomatoes, diced
• 1 garlic clove, finely minced
• 3 tablespoons butter, divided
• 3/4 teaspoon soy sauce
• 1/4 cup parmesan cheese

Recipe

• 1 cook pasta according to directions on package.
• 2 in a medium skillet, heat olive oil over medium heat.
• 3 add onions to skillet and saute 3-4 minutes, stirring occasionally, until onions are softening.
• 4 add mushrooms, tomatoes, 1 tablespoon butter, and soy sauce to skillet.
• 5 cook, stirring occasionally, for about 8-10 minutes or until tomatoes are beginning to fall apart.
• 6 when pasta is done cooking, drain and toss with remaining 2 tablespoons butter until coated.
• 7 stir in tomato-mushroom mixture and parmesan.
• 8 serve immediately.

Zesty Shrimp And Pasta

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 lb large shrimp, cleaned (21 to 30 count)
• 3/4 cup good seasons italian dressing, divided (prepared salad dressing & recipe mix for fat free dressing)
• 2 cups fresh mushrooms, sliced
• 1 small onion, thinly sliced
• 1 (14 ounce) can artichoke hearts, drained, cut into halves
• 1 tablespoon fresh parsley, chopped
• 1 (9 ounce) package fresh linguine, cooked as directed on package
• 1/4 cup parmesan cheese, grated

Recipe

• 1 cook and stir shrimp in 1/2 cup of the dressing in large skillet on medium-high heat 2 minute.
• 2 add mushrooms, onions, artichokes and parsley.
• 3 continue cooking until shrimp turn pink and vegetables are tender, stirring frequently.
• 4 toss with hot cooked linguine and remaining 1/4 cup dressing in large serving bowl.
• 5 sprinkle with cheese.

Secret Recipe Sage Chicken In Red Sauce With Linguine

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 small yellow onion
• 1 garlic clove
• 1 red pepper
• 1 green pepper
• 1/8 cup olive oil
• 4 chicken cutlets
• 24 fresh sage leaves
• 28 ounces crushed tomatoes
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cinnamon
• 1/4 teaspoon brown sugar
• 1 dash vanilla extract
• salt and pepper
• dry linguine

Recipe

• 1 prepare chicken cutlets - defrost and rinse the chicken. wrap the chicken in plastic wrap and pound it until it is uniformly thin - about 1.5 centimeters. then take your cleaned sage leaves and place them on the chicken. stack the chicken so that the sage is touching both sides. re-wrap the chicken and set aside.
• 2 prepare the veggies for the sauce - dice the onions and peppers and put them into a saute pan with about 1/2 of the olive oil (approx 6 tbs). heat them, stirring occasionally, over a medium low heat until the onions are translucent and the peppers begin to get soft.
• 3 boil the water for the linguine - fill your pasta pot with water, generously salt the water and turn on the heat!
• 4 press the garlic clove - into the veggies which should now be soft and very slightly browning. add the remaining oil in with the veggies which are now well sauted in your saute pan.
• 5 cook the chicken - move all of the veggies to the sides of the saute pan, making room for the cutlets. remove the cutlets from the plastic and place them into the hot oil with the sage side down. you don't want the veggies to brown a lot so move them around and even pile them on top of the chicken so they don't over cook. increase the heat under the pan to medium high. when the chicken is almost cooked all the way through, flip it over to finish it on the other side. don't over cook! when the chicken is cooked through, remove the chicken and the sage from the pan and set aside. remove most of the sage from the chicken.
• 6 add can of crushed tomatoes to veggies- reduce the heat under the saute pan to medium low again because the oil should be really hot now. stir the crushed tomatoes around with the oil and the veggies. add the nutmeg, cinnamon, brown sugar and a dash of the vanilla extract. stir and then cover.
• 7 cook pasta - add your linguine to your boiling water. it should cook for about 7 - 10 minutes.
• 8 attend to the red sauce - while the pasta is cooking, check the sauce to make sure it is bubbling and to stir it often. add salt and pepper to taste.
• 9 add the chicken to the sauce for the last two minutes to heat it up. the chicken should just lay on top.
• 10 plate the pasta. smother it with the red sauce and place the sage chicken on top.
• 11 enjoy! all of the seasonings and the oil content can be adjusted.

Zesty Shrimp Pilaf

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup long-grain rice
• 2 limes
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 1 medium yellow pepper, shopped
• 1/2 cup water
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 1 lb large shrimp, shelled and deveined
• 2 tablespoons fish sauce

Recipe

• 1 in a 2-quart saucepan, prepare rice as label directs.
• 2 meanwhile, from limes, grate 2 teaspoons peel and squeeze 2 tablespoons juice.
• 3 in nonstick 12-inch skillet, heat oil over medium heat until hot. add onion and pepper and cook 6 to 8 minutes or until vegetables are tender. stir in shrimp and cook 2 to 3 minutes or until asparagus it tender-crisp and shrimp turn opaque.
• 4 add rice, lime peel and juice, and fish sauce; stir to combine.

Turkey Stir-fry Supper

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 14
• 2 1/4 lbs boneless turkey breast
• 2 tablespoons vegetable oil
• 3/4 cup uncooked rice
• 29 ounces chicken broth
• 5 tablespoons soy sauce
• 2 garlic cloves, minced
• 1/4 teaspoon pepper
• 1/2 teaspoon ginger
• 1 (10 ounce) package frozen broccoli spears
• 1 lb carrot, thinly sliced
• 3 green onions, sliced
• 3 tablespoons cornstarch
• 1 (14 ounce) can bean sprouts, drained

Recipe

• 1 cut turkey into 2-inch strips.
• 2 in a wok, stir-fry turkey in bathes in oil for 5-7 minutes.
• 3 set turkey aside.
• 4 add rice, 3 ½ cups broth, soy sauce, garlic, ginger and pepper to pan; bring to a boil. reduce heat; cover and simmer for 15 minutes or until rice is tender.
• 5 cut broccoli in 3-inch pieces. add broccoli, carrots and onions to rice mixture; simmer 3-5 minutes.
• 6 combine cornstarch and remaining broth; add to pan.
• 7 bring to a boil; cook and stir for 2 minutes.
• 8 stir in turkey and bean sprouts; heat through.

Tomato And Crispy Bacon Fettuccini

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 400 g fettuccine, dried
• 300 g bacon, rashers without rind, cut into 4cm pieces
• 150 g snow peas or 150 g green beans
• 1 yellow pepper, deseeded and cut into 1 cm slices
• 1 (400 g) can chunky tomato pasta sauce
• 1/4 cup basil leaves
• 50 g parmesan cheese, grated

Recipe

• 1 cook fettuccine in a large saucepan of boiling water until dente and drain well.
• 2 heat a dash of oil in a frying pan and quickly cook the bacon pieces until crisp and golden, set aside.
• 3 add the snow-peas and pepper to the pan and cook until tender.
• 4 pour in the wattie’s chunky tomato & basil pasta sauce, add the bacon and cook, stirring until hot. toss through the well drained fettuccine with basil leaves.
• 5 serve with grated parmesan cheese on the side.

Turkey Soup

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 turkey carcass
• 3 large celery ribs
• 3 carrots (chopped)
• 1 large onion (chopped)
• 2 teaspoons poultry seasoning
• 2 bay leaves
• 1 -2 tablespoon dried parsley flakes
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon pepper
• 6 ounces flat egg noodles

Recipe

• 1 boil the turkey carcass in a dutch oven for a couple of hours, strain the broth into a bowl and let the rest of the carcass cool. when the carcass is cool, pick out all of the good meat, and cube the meat into small bite size pieces and set aside.
• 2 return the broth to the pot. chop the carrots, celery, and onion, and add to the broth. add the seasonings and the cubed turkey meat.
• 3 simmer for 1 ½ hours.
• 4 pull the bay leaves out. 15 minutes before you eat, put 6 oz.s of flat egg noodles into the pot. when noodles are cooked, serve.

Zesty Oven-fried Rice

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 2 (14 1/2 ounce) cans chicken broth
• 1 1/2 cups uncooked long grain rice
• 1 1/2 lbs ground beef
• 2 large onions, thinly sliced
• 1 large green pepper, chopped
• 4 garlic cloves, minced
• 3 eggs, beaten
• 1 (4 ounce) can mushroom stems and pieces, drained
• 1/3 cup soy sauce
• 1 tablespoon hot pepper sauce

Recipe

• 1 in a saucepan, bring broth to a boil.
• 2 add rice.
• 3 reduce heat; cover and simmer for 20 minutes.
• 4 meanwhile, in a skillet, cook beef, onions, green pepper and garlic over medium heat until meat is no longer pink and vegetables are tender.
• 5 drain and place in a large bowl.
• 6 in the same skillet, cook and stir eggs until set but still moist.
• 7 add to meat mixture.
• 8 fluff rice with fork.
• 9 add rice, mushrooms, soy sauce and hot pepper sauce to meat mixture; mix well. transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
• 10 cover and bake at 350° for 30 minutes or until heated through.

Tomato And Cream Cheese Pasta

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 200 g spaghetti
• 1 (14 ounce) can chopped tomatoes
• 3 teaspoons roasted pepper cream cheese
• 1 teaspoon chili flakes
• 1 teaspoon dried herbs
• salt
• pepper
• olive oil

Recipe

• 1 put boiling water into a pan with the olive oil and salt and add the spaghetti and cook for 9-10 minutes.
• 2 put the tinned tomatoes into a separate pan and add the chilli, dried herbs and salt and pepper bring to the boil then add the cream cheese.
• 3 drain the spaghetti then add the sauce mix thoroughly then serve.

Whole Wheat Tuna Noodle Casserole

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 16 ounces whole wheat penne
• 2 (6 ounce) cans tuna
• 1/2 medium onion
• 1 (15 ounce) can cream of celery soup
• 1/4 teaspoon tabasco sauce
• 1 tablespoon dijon mustard
• 1 medium zucchini
• 5 medium mushrooms
• 1/4 cup fat free feta cheese

Recipe

• 1 boil 1 quart water.
• 2 slice zucchini and mushrooms.
• 3 dice onions.
• 4 boil penne pasta as directed.
• 5 add diced onions and zucchini to water to soften.
• 6 in saucepan, combine soup, tuna, mustard, and tabasco.
• 7 prepare a baking dish.
• 8 drain noodles/vegetables.
• 9 put half the noodles into the pan. layer half the sliced mushrooms.
• 10 pour half the sauce mixture over the noodles.
• 11 top with other half of noodles and mushrooms.
• 12 pour other half of sauce.
• 13 top with crumbled feta.
• 14 bake at 450 for 20-25 minutes.

Tomato And Fontina Pasta "sauce"

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 -5 cups cored and chopped ripe tomatoes
• 3 garlic cloves, peeled and finely minced
• 1/4 cup fresh basil
• 2 tablespoons minced fresh oregano
• 2 teaspoons salt
• 7 tablespoons virgin olive oil
• 1/2 lb fontina or 1/2 lb taleggio, cut into cubes
• 1 lemon, juice of
• pepper (fresh ground is best)
• 1 1/2-2 lbs of a combination pasta (bowtie, shell, fusilli)

Recipe

• 1 combine tomatoes and their juice with garlic, basil, oregano, salt and 6 t. of oil. mix well.
• 2 add the cheese and cover and marinate for 1 hour or more at room temperature.
• 3 just before serving add the lemon juice and pepper.
• 4 cook pasta, drain and return to cooking pot. 5. add the remaining 1 t. of oil and season with salt and pepper.
• 5 pour half the sauce on the pasta and toss.
• 6 because the pasta cools quickly, this dish is best portioned onto warm plates.
• 7 serve the remaining sauce on top of the pasta.

Tomato And Orzo Soup

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons unsalted butter
• 1/2 cup chopped yellow onion
• 1 tablespoon minced garlic
• 28 ounces crushed tomatoes
• 1 cup chicken stock
• 1/2 cup orzo pasta, cooked al dente
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Recipe

• 1 heat the butter in a medium saucepan over medium high heat. add the onion and garlic and cook until the onion is tender, about 7 minutes. add the tomatoes and chicken stock and simmer uncovered for 45 minutes, stirring occasionally.
• 2 remove soup from heat and puree in batches using a blender. about 1 cup of soup at a time. return the puree to pot and add in the cream, orzo, salt and pepper. cook for 10 minutes over medium low heat, stirring occasionally.

Turkey Swedish Meatballs

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 3/4 lb ground turkey breast
• 3/4 egg
• 1/4 cup breadcrumbs
• garlic powder
• onion powder
• salt
• pepper
• 1 (1 1/4 ounce) package brown gravy mix
• 2 cups egg noodles

Recipe

• 1 combine the turkey breast with the egg, breadcrumbs, and seasonings and form into 10 little meatballs.
• 2 place on foil lined cookie sheet and bake at 375°f for 20-25 minutes (but keep watch in case they brown faster).
• 3 meanwhile, prepare the egg noodles and brown gravy mix according to the packaging.
• 4 when the noodles are cooked, drain well and return to the pot. mix in the brown gravy and stir well.
• 5 remove the meatballs from the cookie sheet and divide the noodles and meatballs into bowls. serve and enjoy!

The Angel In Your Pantry Pasta Dinner

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 10 ounces angel hair pasta
• 1 tablespoon olive oil
• 2 boneless skinless chicken breasts, thinly sliced
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 1/2 cup dry wine
• 8 stalks asparagus, cut in 1 inch lengths (thin stalks preferred, can use more if desired)
• 1/2 cup chicken stock
• 1/2 teaspoon poultry seasoning
• 1/2 cup frozen peas
• 1 (375 ml) can evaporated milk
• 1/2 cup parmesan cheese, grated
• salt and pepper (to taste)

Recipe

• 1 cook pasta according to directions on package, drain and set aside covered.
• 2 slice the chicken into thin strips while water is coming to a boil.
• 3 heat oil in a frying pan over medium high heat, add chicken, cook 2 minutes or until golden brown and just cooked through, remove from pan and set aside.
• 4 reheat frying pan over medium heat, may need to deglaze with a bit of water, add onion and garlic with a bit more oil if needed and cook until softened. add wine and simmer 2 minutes, add asparagus, chicken stock, poultry seasoning, peas and evaporated milk, bring to a boil then reduce heat. add chicken and pasta, stir and simmer 2 minutes or until heated through without overcooking.
• 5 add salt and pepper to your liking.
• 6 mix in the parmesan. if desired sprinkle extra grated parmesan cheese on top.

Whole-wheat Fettuccine With Shrimp & Peas

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 ounces whole wheat pasta
• 1 tablespoon olive oil
• 1/2 lb small shrimp
• 1/2 cup chopped tomato
• 2 teaspoons minced garlic cloves
• 1 teaspoon fresh rosemary, chopped
• 1/2 cup frozen peas, rinsed and drained
• 2 tablespoons parmesan cheese

Recipe

• 1 prepare pasta according to package directions. heat olive oil in a nonstick pan. add shrimp, tomatoes, garlic and rosemary; saute 5 minutes, stirring occasionally. add peas; cook, stirring frequently, for 2 minutes more. toss shrimp mixture with cooked drained pasta. top with grated parmesan cheese.

Zesty Lasagna (southern Living)

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1 lb ground beef
• 2 -3 garlic cloves, minced
• 3 (6 ounce) cans tomato paste
• 1 3/4 cups water
• 1 (4 ounce) can sliced mushrooms, drained
• 2 bay leaves
• salt and pepper, to taste
• 1 teaspoon italian seasoning
• 1/4 teaspoon dried oregano
• 6 lasagna noodles
• 1 (12 ounce) carton small curd cottage cheese
• 1 (8 ounce) carton sour cream
• 2 1/2 cups mozzarella cheese, grated and divided

Recipe

• 1 brown ground beef and garlic in a heavy skillet over medium heat until meat is browned, stirring to crumble meat, drain.
• 2 stir in the tomato paste, water, mushrooms, bay leaves, salt, pepper, italian seasoning, and oregano.
• 3 cover, reduce heat, and simmer 30 minutes, stirring occasionally.
• 4 remove the bay leaves.
• 5 cook noodles according to package directions and drain.
• 6 combine cottage cheese and sour cream in a medium bowl; stir well.
• 7 layer half each of noodles, meat sauce, and cottage cheese mixture in a greased 12 x 8 x 2 inch baking dish.
• 8 sprinkle with 3/4 cup mozzarella cheese.
• 9 repeat layers of noodles, meat sauce and cottage cheese mixture.
• 10 cover and bake at 350°f for 40 minutes.
• 11 top with the remaining mozzarella cheese and bake an additional 5 minutes or until cheese melts.
• 12 let stand for 10 minutes before serving.

Tomato And Pasta Soup

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 medium red onion, chopped fine
• 1 (445 g) can tomato soup
• 1 (400 g) can chopped tomatoes
• 3 cups water
• 2 cups spiral shaped pasta
• 1 tablespoon finely chopped fresh basil leaf
• 2 slices bacon, chopped fine and cooked until crisp then drained on absorbent paper (optional)

Recipe

• 1 heat oil in large pan; cook garlic and onion, stirring, until onion is soft.
• 2 add soup, tomatoes, water and pasta.
• 3 bring to boil; simmer uncovered, about 10 minutes or until pasta is just tender.
• 4 stir in basil.
• 5 serve with the bacon sprinkled on top (if using).

Tomato And Feta Pasta Sauce

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 14 ounces chopped tomatoes with garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar
• black pepper
• 5 ounces feta

Recipe

• 1 tip the tomatoes, oregano, sugar and pepper into a saucepan.
• 2 simmer for 5 minutes, crumble in the feta and toss with cooked pasta.

Swoodles (sweet Noodle) Casserole

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1 (8 ounce) package wide egg noodles, cooked
• 1/4 cup butter, softened
• 1 (8 ounce) package cream cheese
• 1/8 teaspoon salt
• 4 tablespoons sugar
• 4 eggs, beaten
• 1 3/4 cups milk

Recipe

• 1 cook noodles according to package directions.
• 2 drain well & set aside.
• 3 beat soft butter & cream cheese,(need some muscle here!).
• 4 add salt,suger,eggs and milk. blend well.
• 5 stir in drained noodles.(mixture will be thin & runny.).
• 6 pour into 9-by-13inch baking dish coated with cooking spray.
• 7 bake at 350 degrees for 45 minutes.
• 8 *maybe served hot or chilled.

Whole-grain Penne With Walnuts, Caramelized Onions, And Ricotta

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 8
• 7 medium onions, peeled and thinly sliced (about 4 lbs.)
• 5 tablespoons olive oil
• 3/4 teaspoon sugar
• 2 teaspoons salt
• 1 3/4 cups walnut halves
• 10 ounces whole wheat penne or 10 ounces fusilli
• 1 lb ricotta salata, crumbled (see notes)
• 2/3 cup loosely packed flat leaf parsley, chopped
• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 teaspoons fresh ground black pepper

Recipe

• 1 in a large frying pan over high heat, cook onions in 3 tablespoons olive oil with sugar and 2 teaspoons salt, stirring and turning often, until onions begin to release their juices and turn golden, 10 to 13 minutes. reduce heat to medium and cook, stirring occasionally, until onions turn a caramel color and become quite sweet, 35 to 40 minutes more. if onions begin to stick to the pan or char during cooking, reduce heat.
• 2 meanwhile, in a small frying pan (not nonstick) over medium-low heat, toast walnuts, stirring frequently, until fragrant and golden, about 10 minutes. remove from heat and cool slightly. pour walnuts into a zip-lock plastic bag and lightly crush with a rolling pin. set aside.
• 3 when onions are nearly done, cook pasta in boiling salted water until tender to the bite, 9 to 12 minutes or according to package instructions. drain pasta, reserving about 1/2 cup cooking water.
• 4 toss caramelized onions with pasta, walnuts, ricotta salata, parsley, reserved cooking water, lemon juice, pepper, and remaining 2 tablespoons olive oil. season to taste with salt. serve hot.
• 5 note: nutritional analysis is per serving.

Whole-wheat Banana Muffins

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

• 1 1/2 cups whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 egg
• 2 -3 bananas, make sure they are ripe
• 1/4 cup bran flakes, unprocessed (bob's red mill sells this- among other brands, these are only for adding to recipes, not a hot or co)
• 1/4 cup skim milk
• 1/2 cup splenda granular
• 1/4 cup honey
• 1/2 teaspoon nutmeg, freshly grated
• 1/2 teaspoon cinnamon
• 3/4 cup walnuts

Recipe

• 1 position your oven rack in the 3rd to top position. preheat the oven to 350°. in the bowl of your stand mixer (or if you do not have a stand mixer, a large metal or glass bowl) place the bran flakes and milk, and stir together. allow the milk to soak into the bran for about 5 minutes. meanwhile, spray 12 2½-inch muffin cups with cooking spray, set aside.
• 2 add the peeled, ripe bananas, the cinnamon, and the nutmeg to the milk mixture. mix on low, at first, to mash up the bananas, then increase the speed to medium. it is important at this point to completely obliterate the bananas. add the egg and mix on medium-high for approximately 2 minutes. you want to really whip it to incorporate air- this is why this method works.
• 3 turn the mixer off, and add the splenda and honey. on top of that, add the whole wheat flour, baking powder, and baking soda. turn the mixer on low until the mixture just starts to come together. (there will be dry places, and this is ok. the bits of flour will cook out, and over-mixing causes these muffins to be tough.) add the walnuts and mix lightly to incorporate.
• 4 i use a spoon to evenly distribute the batter into the 12 prepared muffin cups. bake for about 18-22 minutes, depending on your oven. a toothpick inserted near the center will come out clean. cool in pans on wire racks for about 2 minutes. remove muffins from pans and cool on racks. store in plastic zip-top bag or air-tight container for about a week. they also freeze very well: place in single layer and put it in the freezer. allow to thaw at room temperature as needed.

Zesty Italian Chicken And Rice

Total Time: 1 hr 2 mins Preparation Time: 7 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 4 -5 chicken breast halves
• 1/3 cup italian salad dressing
• 1 cup uncooked rice
• 1 (16 ounce) bag frozen carrots and broccoli mix
• 1 (2 7/8 ounce) can french-fried onions
• 2 cups chicken bouillon
• 1/2 teaspoon italian seasoning

Recipe

• 1 place rice, 1/2 can french fried onions, and italian seasonings in 9x13 pan.
• 2 pour bouillon over rice mixture.
• 3 arrange chicken on top.
• 4 pour salad dressing over chicken.
• 5 bake covered at 400 degrees for 30 minutes .
• 6 place vegetables around chicken, covering rice. bake uncovered for 20-25 minutes.
• 7 top with remaining onions. bake 1-3 minutes.

Whole-grain Penne With Walnuts, Caramelized Onions, And Ricotta

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 7 medium onions, peeled and thinly sliced
• 5 tablespoons olive oil
• 3/4 teaspoon sugar
• 2 teaspoons salt (to taste)
• 1 3/4 cups walnut halves or 1 3/4 cups cashews
• 10 ounces whole wheat penne or 10 ounces whole wheat fusilli
• 1 lb ricotta salata or 1 lb feta cheese, crumbled
• 2/3 cup loosely packed flat leaf parsley, chopped
• 1 1/2 tablespoons fresh lemon juice (plese not the bottled stuff)
• 1 1/2 teaspoons fresh ground black pepper
• crushed red pepper flakes (optional)

Recipe

• 1 in a large frying pan over high heat, cook onions in 3 tablespoons olive oil with sugar and 2 teaspoons salt, stirring and turning often, until onions begin to release their juices and turn golden, 10 to 13 minutes.
• 2 reduce heat to medium and cook, stirring occasionally, until onions turn a caramel color and become quite sweet, 35 to 40 minutes more.
• 3 if onions begin to stick to the pan or char during cooking, reduce heat.
• 4 meanwhile, in a small frying pan (not nonstick) over medium-low heat, toast walnuts or cashews, stirring frequently, until fragrant and golden, about 10 minutes.
• 5 remove from heat and cool slightly.
• 6 pour nuts into a zip-lock plastic bag and lightly crush with a rolling pin.
• 7 set aside.
• 8 when onions are nearly done, cook pasta in boiling salted water until tender to the bite, 9 to 12 minutes or according to package instructions.
• 9 drain pasta, reserving about 1/2 cup cooking water.
• 10 toss caramelized onions with pasta, walnuts, ricotta salata, parsley, reserved cooking water, lemon juice, pepper, and remaining 2 tablespoons olive oil.
• 11 season to taste with salt & crushed red pepper flakes, if using
• 12 serve hot.

Whole-wheat Couscous With Seafood

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 1 cup couscous
• 18 ml olive oil
• 12 small shrimp
• 4 small scallops
• 14 g dried apricots (about 2 apricots)
• 20 g raisins (about 24 raisins)

Recipe

• 1 prepare the couscous following the instructions on the box, should give you about 1 cup.
• 2 stir fry the shrimps and scallops in olive oil to desired result.
• 3 add the raisins, apricots, shrimp and scallops to the couscous.
• 4 enjoy.

Whole-grain Sesame Bread

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 1 1/4 cups buttermilk or 1 1/4 cups water
• 2 tablespoons butter
• 1 tablespoon sugar
• 1/4 cup honey
• 1/4 cup sesame seeds
• 2 tablespoons wheat germ
• 2 tablespoons nonfat dry milk powder
• 1 1/2 teaspoons salt
• 2 1/4 cups bread flour
• 1 cup whole wheat flour
• 3/4 cup rye flour
• 3 1/2 teaspoons bread machine yeast

Recipe

• 1 add ingredients to bread machine in the order recommended by the manufacturer.
• 2 set cycle: whole wheat, size: 2lb.
• 3 check the dough after 5 minutes, add a tablespoon at a time of flour if too wet, or a tablespoon of water at a time if too dry.
• 4 dough should be smooth and slightly sticky to the touch.
• 5 you may also remove the dough after kneading and bake in the oven at 350°f until well browned, about 25 minutes.

Turkey Stuffed Shells (chicken)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 1 (28 ounce) can tomatoes
• 1 (8 ounce) can tomato sauce
• 1 teaspoon sugar
• 1/2-1 teaspoon salt (your preference)
• 1/2-1 teaspoon dried oregano leaves (your preference)
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup water
• 1/4 cup oil
• 1 medium eggplant, peeled & chopped (about 1 lb)
• 1 medium onion, diced
• 3 cups ground turkey, cooked (or finely shredded)
• 4 -8 ounces mozzarella cheese
• 1 (12 ounce) package jumbo pasta shells

Recipe

• 1 in 3 quart saucepan over medium heat, cook tomatoes with liquid, tomato sauce, sugar, salt, oregano , red pepper and 1/4 cup water to boiling. (can option italian seasoning for oregano, if preferred).
• 2 reduce heat to low, simmer uncovered about 20 minutes to blend flavors, stirring occasionally.
• 3 meanwhile in a 12" skillet over medium heat, add oil and cook eggplant and onion until tender, about 15 minutes, stirring often.
• 4 add ground turkey or chicken in eggplant mixture in skillet, half of the cokked tomato sauce and half the cheese; heat through.
• 5 cook shell macaroni the minimum amount of time as label directs; drain well.
• 6 preheat oven to 375 degrees.
• 7 spoon a heaping tablespoon of eggplant mixture into each shell.
• 8 arrange in a 13 x 9" glass baking dish in single layer.
• 9 pour remaining tomato sauce over shells, sprinkle with remaining cheese.
• 10 cover dish with foil and bake 20 minutes or until hot and bubby.

Whole Wheat Veggie Lasagna

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 teaspoon extra virgin olive oil
• 2 zucchini, sliced
• 12 ounces mushrooms, sliced
• 2 cups fat-free ricotta cheese
• 1 egg
• 1 tablespoon dried basil
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 (16 ounce) jar pasta sauce
• 9 whole wheat lasagna noodles, cooked
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1/4 cup grated parmesan cheese
• 1/4 cup shredded reduced-fat mozzarella cheese

Recipe

• 1 preheat oven to 350 and coat 13x9 baking pan with cookig spray.
• 2 heat oil in a skillet and cook zuchini and mushrooms until tender about 5minutes. drain and set aside.
• 3 in a medium bowl beat egg. then combine with ricotta, parmesean, basil, salt, pepper, mushroom, zuchini, spinach, and all but 1/2 cup of pasta sauce. mix well.
• 4 place 3 noodles in baking dish, layer with half of mixture. place 3 more noodles on top follwed by the other half of mixture. place final 3 noodles on top and cover with mozzerella and remaining pasta sauce.
• 5 coer with foil and bake for 25 minutes. uncover and bake for 20 minuteslonger until hot and bubbly. let stand 10 minutes before serving.

The Best (and Easiest!) Tomato Sauce Ever!

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 -3 large fresh tomatoes, chopped
• 3/4 cup dried red lentils
• 1 teaspoon baking soda
• 2 teaspoons lemon juice
• 3 tablespoons balsamic vinegar
• 1 tablespoon braggs liquid aminos
• 1 tablespoon dried basil
• 1 tablespoon dried oregano

Recipe

• 1 in a saucepan, cook tomatoes until they start to let go of their liquid, approximately 5 minutes.
• 2 add in lentils and cook for another 5 minutes.
• 3 add remaining ingredients and let simmer, stirring occasionally, until sauce has thickened, approximately 20 minutes.

Whole- Wheat Spaghetti With Lighter Pesto

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces whole wheat pasta
• 1 pinch salt
• water
• lighter pesto sauce

Recipe

• 1 in a large pot of boiling salted water, cook 8 ounces whole-wheat spaghetti until al dente, according to package directions. reserve 1/2 cup pasta water; drain pasta, return to pot.
• 2 toss pasta with 1 recipe of lighter pesto, adding reserved pasta water a little at a time to create thin sauce that coats spaghetti. season with salt and pepper. serve with shredded basil if desired.

Spicy Jack Mac & Cheese With Broccoli

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 8 ounces dry elbow macaroni
• 2 cups chopped frozen broccoli
• 8 ounces shredded sharp cheddar cheese
• 8 ounces shredded monterey jack pepper cheese
• 1 (12 ounce) can evaporated milk
• 1/2 cup shredded parmesan cheese, divided
• 1/2 teaspoon ground black pepper
• 2 tablespoons breadcrumbs

Recipe

• 1 preheat oven to 350°f lightly butter 2 1/2-quart casserole dish.
• 2 cook macaroni in large saucepan according to package directions, adding broccoli to boiling pasta water for last 3 minutes of cooking time; drain.
• 3 combine cooked pasta, broccoli, cheddar cheese, pepper jack cheese, evaporated milk, 1/4 cup parmesan cheese and black pepper in large bowl. pour into prepared casserole dish. combine remaining 1/4 cup parmesan cheese and bread crumbs; sprinkle over macaroni mixture. cover tightly with foil.
• 4 bake for 20 minutes. uncover; bake for an additional 10 minutes until lightly browned.
• 5 * note: for a less spicy version, substitute 2 cups (8 oz.) shredded monterey jack cheese and a few dashes of hot pepper sauce (optional) for pepper jack cheese.

Turkey Stroganoff

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 (16 ounce) package wide egg noodles
• 1/8 cup butter
• 1/2 cup onion, chopped
• 1/2 lb mushroom, sliced
• 1 garlic clove, minced
• 1 lb ground turkey
• 1 tablespoon cooking sherry
• 1/2 teaspoon dill weed
• 1/2 teaspoon paprika
• 1/8 teaspoon ground red pepper
• 1 (10 3/4 ounce) can condensed cream of celery soup
• 1 cup sour cream

Recipe

• 1 cook egg noodles accordiing to package directions, drain and keep warm.
• 2 in a large skillet, melt butter.
• 3 add opion, mushrooms and garlic, saute 5 minutes or until onion is tender.
• 4 with slotted spoon, remove mixture.
• 5 add turkey to skillet and cook, stirring until browned.
• 6 spoon off drippings and discard.
• 7 add sherry, dillweed, salt, paprika and pepper.
• 8 return onion and mushroom mixture to skillet, cook 2 minutes.
• 9 stir in soup and simmer 5 minutes, stirring occasionally.
• 10 fold in sour cream.
• 11 mix with noodles.

Zesty Italian Pasta Bean Salad

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 cups dry spiral shaped pasta
• 1 small fresh broccoli, cut into bite-size pieces
• 2 carrots, peeled and diced
• 1 can diced tomato
• 1 (4 ounce) can sliced black olives
• 1 can black beans, rinsed and drained
• 1/4 cup italian salad dressing
• 1/4 cup shredded cheddar cheese

Recipe

• 1 cook macaroni until tender.
• 2 drain and rinse with cold water.
• 3 in a large bowl, mix broccoli, carrots, diced tomato, and black olives.
• 4 add rest of ingredients and stir.
• 5 cover and chill before serving.

Zesty Pasta Primavera

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 cup zucchini, peeled and chopped
• 1 cup red pepper, chopped
• 1 cup yellow squash, peeled and chopped
• 1 cup carrot, peeled and chopped
• 1 cup eggplant, peeled and chopped
• 6 tablespoons honey mustard, divided
• 3 tablespoons olive oil
• 2 tablespoons cider vinegar
• 1 tablespoon fresh basil, chopped
• 8 ounces penne pasta, cooked

Recipe

• 1 prepare the vegetables as specified.
• 2 toss the prepared vegetables with 4 tablespoons mustard.
• 3 broil until tender then set aside.
• 4 whisk remaining mustard, oil and basil together in a large bowl.
• 5 add cooked pasta and toss to coat.
• 6 fold in vegetables until well mixed and coated.

Whole-wheat Pasta With Pecorino And Pepper

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon black peppercorns
• 1 lb dried whole wheat spaghetti
• 1 1/2 cups grated pecorino romano cheese, divided (4 1/2 ounces)
• 2 tablespoons chopped flat leaf parsley (optional)

Recipe

• 1 toast peppercorns in a dry small skillet over medium-high heat, shaking skillet, until fragrant and beginning to pop, 2 to 3 minutes. coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel (not terry cloth) and press with bottom of a heavy skillet.
• 2 cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
• 3 meanwhile, fill a large ceramic bowl with hot water to warm it. just before pasta is done cooking, drain bowl but do not dry.
• 4 reserve 1 cup pasta-cooking water, then quickly drain pasta (do not shake off excess water) and add to warm bowl. sprinkle 1 1/4 cups cheese and 1/2 cup cooking water evenly over pasta and toss quickly. toss in parsley (if using) and 2 teaspoons crushed pepper. if pasta seems dry, toss with some additional cooking water. serve pasta immediately, sprinkled with remaining pepper and cheese. serve additional cheese on the side.

Zesty Ranch Shrimp Alfredo #rsc

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 lb fettuccine
• 1 lb peeled and deveined shrimp
• 1 (1 ounce) packet hidden valley original ranch seasoning mix
• 1 minced shallot
• 1 lemon, juice of
• 1 cup grated parmesan cheese
• 4 tablespoons butter

Recipe

• 1 cook pasta in a large pot of boiling salted water until al dente and drain.
• 2 while pasta is cooking, sautee minced shallot in butter over medium-low heat for 2-3 minute.
• 3 toss shrimp in hidden valley original ranch seasoning to evenly coat.
• 4 add shrimp to pan and cook for 2-3 minutes per side depending on size. do not overcook the shrimp.
• 5 add lemon juice.
• 6 return cooked pasta and toss to evenly coat.
• 7 stir in grated parmesan cheese.
• 8 enjoy!

Spicy Lemon Garlic Walnut Sauce Over Pasta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 3 teaspoons garlic, finely chopped (more if you love garlic)
• crushed red pepper flakes
• salt
• pepper
• zest of one lemon
• juice of one lemon (use half if you prefer less tangy)

Recipe

• 1 cook pasta normally.
• 2 in a wide-bottomed flat pan, heat up oil and butter and let it brown a bit. then add chopped garlic and saute.
• 3 add chopped walnuts, lemon zest, lemon juice and pasta water.
• 4 season with salt and pepper and bring it to boil. add some crushed red pepper for more heat.
• 5 when it comes to boil, lower the heat to low-medium heat and add pasta and toss it in sauce. let the pasta absorb all the flavors.

Zucchini Balls

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 medium onion, grated
• 4 -6 small zucchini, grated
• 3 tablespoons parmesan cheese
• 1 cup breadcrumbs
• 2 eggs, plus
• 2 egg whites
• fresh ground pepper, to taste
• 16 -20 ounces marinara sauce

Recipe

• 1 preheat oven to 350°f.
• 2 lightly grease a cookie sheet.
• 3 mix all ingredients together in a medium sized bowl.
• 4 form mixture into small balls (about 1 rounded tablespoon each).
• 5 place on cookie sheet and flatten slightly, bake for 15 minutes on each side at 350°f.
• 6 add balls to a marinara sauce and simmer, covered, for 30 minutes.
• 7 check during simmering to see if more sauce needs to be added.
• 8 serve with pasta and sauce.
• 9 **note: if you are going to substitute large zucchini for the small ones called for in the recipe, you should squeeze the grated zucchini dry before adding the rest of the ingredients. large zucchinis contain much more water than small ones, and may cause the mixture to be too wet to hold together.

Wholesome Birdie Bread For Parrots

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 24
• 2 (8 1/2 ounce) boxes jiffy corn muffin mix (dry)
• 1 tablespoon baking powder
• 1 1/2 cups oatmeal
• 4 eggs (with shells)
• 3 (6 ounce) jars vegetable baby food (sweet potato, carrots, potatoes, etc)
• 1/2 cup applesauce
• 2 tablespoons wheat germ
• 2/3 cup tahini or 2/3 cup peanut butter
• 1/2 cup cheese, grated
• 3 carrots, grated
• 1/2 cup broccoli floret, finely chopped
• 1/2 cup seeds (or pellets)

Recipe

• 1 pre-heat oven to 400.
• 2 place muffin mix, oatmeal, and baking powder in large bowl and set aside.
• 3 wash whole eggs thoroughly and place in blender (shells and all.) add baby food, applesauce, and wheat germ, and puree.
• 4 pour blended puree into your bowl of dry ingredients and stir with a large spoon. stir in tahini, cheese, grated carrots, and broccoli (if you have a fussy bird, you can puree these items in the blender in step 3.).
• 5 spread mixture in a lightly greased 9 x 13" pan and sprinkle the seed (or pellets) over the top.
• 6 bake for approximately 30-40 minutes. (time may vary.) let cool and cut into squares that are the size of a daily portion for your bird and freeze accordingly.
• 7 defrost daily portions in the microwave before feeding. depending on your bird, either crumble the birdie bread into their bowl (especially smaller birds) or give them talon size chunks (bigger birds).
• 8 don't be afraid to experiment with the ingredients. the recipe is very forgiving. instead of baby food, i sometimes substitute frozen mixed vegetables, a can of pumpkin, mashed bananas, or mashed sweet potatoes.
• 9 instead of oatmeal, i often use cooked brown rice, baby rice cereal, or wholegrain cheerios. other things i've experimented with include chopped nuts, raisins, cooked lentils, chopped kale, pureed chickpeas, or pasta.
• 10 tahini (sesame seed paste) is preferable to peanut butter, if you can find it. it's very high in protein and calcium.

Whole Wheat Cornmeal Molasses Banana Bread

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 2 cups whole wheat flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup raisins
• 1 cup mashed ripe banana
• 1/2 cup molasses
• 1/4 cup honey
• 1 cup buttermilk

Recipe

• 1 preheat oven to 350 degrees.
• 2 combine flour, cornmeal, baking powder, baking soda, and salt. mix in raisins.
• 3 in a separate bowl, mash bananas and stir in molasses, honey, and buttermilk. add this mixture to the dry ingredients and stir only enough to blend.
• 4 pour into two 4 1/2 x 8 1/2 lightly greased loaf pans and bake for 40 to 50 minutes.

Thai Style Lime Pilaf

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup jasmine rice
• 14 ounces light coconut milk (1 can)
• 1/4 cup water or 1/4 cup chicken broth, plus
• 1 tablespoon water or 1 tablespoon chicken broth
• 1/2 lime, zest of
• 1/2 teaspoon red pepper flakes, crushed
• 1/4 teaspoon turmeric
• 1/4 teaspoon granulated onion
• 1/8 teaspoon sugar (i use splenda)
• 1 teaspoon fresh basil, slivered

Recipe

• 1 combine all ingredints except basil in pot, stir over medium heat until reaches boil.
• 2 reduce heat to low, cover and cook for 15-20 minutes without lifting lid.
• 3 remove lid, add basil and fluff with fork. let sit, covered for 5 additional minutes.
• 4 if your rice seems sticky, a small squeeze of fresh lime juice stirred into rice will help.

Seared Scallops With Fresh Linguine And Romano Cheese

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (9 ounce) package fresh linguine
• 6 tablespoons romano cheese, freshly grated and divided (about 1 1/2 ounces)
• 2 tablespoons olive oil, divided
• 2 tablespoons fresh basil, chopped
• 1/2 teaspoon black pepper
• 1/8 teaspoon salt
• 1 1/2 lbs sea scallops
• 4 lemon wedges

Recipe

• 1 cook pasta according to package directions, omitting salt and fat. drain pasta in a colander over a bowl, reserving 2 tablespoons pasta water. combined pasta, reserved pasta water, 1/4 cup cheese, 1 tablespoon oil, chopped basil, and pepper in a large bowl; toss well.
• 2 heat remaining 1 tablespoon oil in a large cast-iron skillet over high heat. sprinkle salt evenly over scallops; add scallops to pan. cook 1 minute on each side or until golden.
• 3 place 1 cup pasta mixture on each of 4 plates; top each serving with about 3 scallops and 1 1/2 teaspoons remaining cheese. serve with lemon wedges.

Whole Wheat Flax Honey Muffins With Carob (or Chocolate)

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1 3/4 cups organic whole wheat flour
• 4 teaspoons baking powder
• 1 tablespoon ground flax seed meal
• 1 egg
• 1/4 cup hazelnut oil
• 3/4 cup skim milk
• 1/3 cup honey (more or less to taste)
• 1/2 cup grain sweetened carob chips

Recipe

• 1 mix dry ingredients together.
• 2 in a separate bowl, mix rest of ingredients.
• 3 combine all together just until mixed.
• 4 fill muffin tins about 2/3 full.
• 5 bake at 350 for 20 min or until center comes out clean when tested with a toothpick.
• 6 i have made them and sometimes it took only 17 minutes.

Turkey Sausage And Lemon Pasta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (12 ounce) package sliced turkey sausage, hardwood smoked
• 8 ounces uncooked pasta (i used mini rotelle wheels)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 cup canned diced tomato, drained
• 1 cup frozen green pea, thawed and drained
• 1/4 cup fresh lemon juice
• 1 teaspoon dried italian seasoning
• 1/2 cup shredded parmesan cheese

Recipe

• 1 cook pasta, drain and set aside.
• 2 heat oil in large skillet over medium heat, and add sliced sausage. cook, stirring frequently, for 4 minutes or until lightly browned.
• 3 add garlic and cook, stirring consistently for 1 minute.
• 4 stir in tomatoes, herbs, peas and lemon juice, and cook for 2 minutes.
• 5 add pasta and toss.
• 6 top with shredded cheese and serve.

Whole Wheat Flax Bread

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1 3/4 cups water, lukewarm
• 1 tablespoon dry yeast
• 1 tablespoon honey
• 1 teaspoon salt
• 2 teaspoons powdered milk
• 2 tablespoons vegetable oil
• 4 cups whole wheat flour (stoneground preferred)
• 1/4 cup flax seed

Recipe

• 1 dissolve yeast in warm water.
• 2 add honey, salt, milk powder, oil and two cups of the whole wheat flour.
• 3 stir well.
• 4 add flax seeds and remaining flour.
• 5 knead on lightly floured surface until smooth and elastic (the dough should lose it's stickiness and feel something like one's earlobe in texture).
• 6 shape into a loaf and put into an oiled loaf pan.
• 7 cover and let rise in a warm place until doubled.
• 8 while rising, preheat oven to 350°f.
• 9 bake for 45 minutes (approximately) or until done (bread will be golden brown and sound hollow when thumped).
• 10 turn out onto cooling rack.

Zesty Rice And Bean Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon grated lime rind
• 1/4 cup fresh lime juice
• salt
• 2 cups cooked brown rice
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 4 green onions, chopped
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/4 cup crumbled feta cheese

Recipe

• 1 in a large mixing bowl, whisk together the first 6 ingredients.
• 2 add rice, beans, green onions, cilantro, and mint; toss ingredients to coat.
• 3 sprinkle with feta cheese.
• 4 cover bowl and refrigerate for 1 hour before serving.

Tomato And Spinach Pasta Toss

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 250 g fusilli (you can also use rigatoni or penne)
• 3 large tomatoes
• 1 small onion
• 1 garlic clove
• 1 cup red pasta sauce
• 1 pinch dried basil
• 1 pinch dried oregano
• 3 cups baby spinach
• 1/2 cup parmesan cheese, grated

Recipe

• 1 bring a large saucepan of water to a boil.
• 2 add the pasta and cook until al dente, 8 to 12 minutes.
• 3 meanwhile, coarsely chop the tomatoes and onion and mince the garlic.
• 4 lightly oil a large, wide saucepan and set over medium heat.
• 5 when hot, add the onion and garlic.
• 6 stir often until the onion starts to soften, about 3 minutes.
• 7 add the pasta sauce and tomatoes.
• 8 cook, uncovered, stirring frequently, until the tomatoes start to break down, 4 to 6 minutes.
• 9 taste, then add the herbs, if needed.
• 10 if the pasta has not finished cooking, reduce the heat to low to keep the sauce warm.
• 11 when the pasta is cooked, drain well.
• 12 stir into the sauce until evenly coated.
• 13 add the spinach and stir just until wilted, 1 minute.
• 14 spoon into bowls and sprinkle with parmesan.

Wholegrain Pasta Stuffed Cucumbers With Asian Sauce

Total Time: 20 mins Preparation Time: 13 mins Cook Time: 7 mins

Ingredients

• Servings: 12
• 2 lebanese cucumbers
• 8 ounces whole grain spaghetti
• 2 tablespoons sesame oil
• 3 tablespoons tamari
• 4 tablespoons rice vinegar
• 6 spring onions, asian style sliced
• 2 -3 teaspoons salt

Recipe

• 1 cut cucumbers into 1 to 1 1/2 inch pieces.
• 2 with sharp knife, cut circular hole into the cucumber.
• 3 note: do not go all the way through the cucumber.
• 4 scoop out the pulp with a melon baller.
• 5 cook pasta in boiling salted water for 7 minutes; drain.
• 6 in small bowl, combine sesame oil, tamari, rice wine vinegar and slice spring onions; combine well.
• 7 fill cups with mixture and top with extra spring onions. (optional).
• 8 enjoy!

Zucchini Banana Bread

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 3 eggs
• 2 cups grated zucchini
• 1 cup mashed banana (about 3 medium bananas)
• 2/3 cup packed brown sugar
• 1/2 cup real maple syrup
• 3/4 cup oil
• 2 teaspoons vanilla
• 3 1/2 cups whole wheat pastry flour
• 1 tablespoon ground cinnamon
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup chopped walnuts (preferably toasted)
• 1/2 cup chopped dates (optional)

Recipe

• 1 preheat oven to 325 degrees f (165 degrees c). grease and flour two 8x4 inch bread loaf pans.
• 2 in a large bowl, beat eggs until light yellow and frothy. add oil, brown sugar, maple syrup, grated zucchini, bananas, and vanilla; blend together until well combined. stir in the flour, cinnamon, baking powder, baking soda, and salt. mix in the nuts and dates, if using. divide the batter evenly between the two prepared loaf pans.
• 3 bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. allow to cool in the loaf pans on a wire rack before removing and serving.

Tomato And Mozzarella Sauce With Pasta

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 -8 tomatoes (ripe, peeled, seeded, and coarsely chopped)
• 2 cups mozzarella cheese, shredded
• 1/4 cup fresh basil, minced
• 1/4 cup olive oil
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 tablespoon fresh parsley, minced
• salt
• pepper
• 16 ounces spaghetti

Recipe

• 1 combine first 7 ingredients and stir well.
• 2 cover and let stand at room temperature 1 hour.
• 3 cook spaghetti according to package directions and drain well.
• 4 immediately transfer hot spaghetti to a large serving bowl.
• 5 pour sauce over hot cooked spaghetti, tossing gently to combine.

Zucchini And Tuna Pappardelle

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 3/4 lb dried pappardelle pasta
• 1 tablespoon butter
• 4 shallots, thinly sliced or 1/4 cup finely chopped red onion
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup dry wine
• 1/2 cup chicken broth or 1/2 cup vegetable broth
• 2/3 cup heavy cream
• 1 cup frozen peas
• 1/2 cup grated parmesan cheese
• 2 (5 ounce) cans tuna, drained
• 1 lb zucchini, about 3
• 1/4 cup chopped chives (optional)
• 3 tablespoons lemon juice
• 2 tablespoons grated parmesan cheese
• additional salt and pepper, to taste

Recipe

• 1 cook pasta in salted water until al dente, 8 to 10 minutes.
• 2 using a vegetable peeler, slice the zucchini into ribbons and set aside.
• 3 melt the butter in a large skillet over medium-high heat. add shallots or onions, 1/2 tsp salt, 1/4 tsp pepper and saute until golden, about 5 minutes.
• 4 add wine and cook until it is almost all evaporated, 3 to 4 minutes. add the broth and cook 2 to 3 minutes.
• 5 reduce heat to medium, add the cream and simmer until just thickened., 3 to 4 minutes.
• 6 add the peas and cook 1 minute.
• 7 add the 1/2 cup cheese and the tuna and cook until heated through, 1 to 2 minutes.
• 8 drain the pasta, reserving a few tablespoons of the cooking water, and add the pasta and reserved cooking water to the skillet.
• 9 add the zucchini, 3 tbl chives, and lemon juice, and toss gently. correct seasonings.
• 10 transfer to a serving platter and sprinkle with remaining chives and 2 tbl parmesan.

Saucy Chicken aloha #a1

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 8 ounces orzo pasta
• 1 large egg
• 3/4 cup all-purpose flour
• 4 boneless skinless chicken thighs
• 1 cup vegetable oil
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon instant chicken bouillon
• 1/4 cup cornstarch
• 1 (20 ounce) can pineapple chunks in juice
• 1/2 cup vinegar
• 2 tablespoons a.1. original sauce
• 1 spring onion, sliced

Recipe

• 1 cook orzo for 9 minutes according to package directions. drain, cover and keep warm.
• 2 beat egg in a shallow bowl. place flour in another shallow bowl.
• 3 cut chicken thighs into 1-inch pieces.
• 4 heat oil over medium-high heat in a 10-inch skillet.
• 5 dip chicken pieces in egg, then coat with flour.
• 6 place coated chicken in hot oil. cook for about 10 minutes, turning once with a spatula, until golden brown on both sides.  remove from skillet to a cookie sheet, then place in a warm oven while preparing sauce.
• 7 pour out and wipe the oil from the skillet. place brown sugar, granulated sugar, bouillon and cornstarch into the same skillet. stir to combine. drain pineapple juice into the sugar mixture, stirring constantly. add vinegar and a1 sauce. stir to blend.
• 8 cook and stir over medium-high heat until mixture comes to a boil. continue cooking and stirring for 1 to 2 minutes until the sauce thickens well and turns clear. stir in half of the pineapple chunks. reserve the remaining pineapple chunks for another use. bring sauce back to a boil.
• 9 to serve, place orzo onto 4 serving plates. top with chicken, then spoon the pineapple and a generous amount of the sauce over all. sprinkle each serving with spring onion.
• 10 serve immediately and enjoy!

Zesty Ranch Chicken Pasta Salad #rsc

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 2 boneless skinless chicken breasts, cut into 1 inch cubes
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 4 teaspoons salt, divided
• 2 teaspoons black pepper, divided
• 1 teaspoon crushed red pepper flakes
• 1 (1 ounce) packet hidden valley® original ranch® dressing and seasoning mix, divided
• 2 cups fresh spinach
• 2 cups cherry tomatoes, cut into halves
• 1/2 cup scallion, thinly sliced
• 1 cup mozzarella cheese cubes
• 1 1/2 cups whole wheat penne, uncooked
• 1/4 cup parmesan cheese, grated
• 2 tablespoons dried italian seasoning
• 3/4 cup extra virgin olive oil, divided
• 1 tablespoon dijon mustard
• 1/2 cup balsamic vinegar

Recipe

• 1 in quart size sandwich baggie add lemon zest , 2 tsp salt,1 tsp black pepper, crushed red pepper and ½ packet hidden valley seasoning mix.
• 2 toss chicken in 2 tablespoons lemon juice. shake to drain lightly.
• 3 in 3 to 4 batches shake chicken breast cubes to coat all sides. remove and place on a plate. after all chicken has been coated discard mixture and baggie.
• 4 heat 2 tablespoons olive oil in large sauté pan. sauté chicken until golden brown and thoroughly cooked.
• 5 while chicken cooks, prepare penne pasta according to package directions.
• 6 remove chicken from pan and place in large mixing bowl.
• 7 pour spinach over chicken and cover to allow spinach to wilt.
• 8 drain pasta well and pour on top of chicken and spinach. toss well. allow to cool 5 minutes.
• 9 in small mixing bowl whisk remaining olive oil, italian seasoning, remaining hidden valley ranch seasoning mix, dijon mustard and balsamic vinegar until well blended. set aside.
• 10 to chicken mixture add cherry tomato halves, scallion slices and mozzarella cheese cubes. toss well.
• 11 pour dressing over pasta mixture.
• 12 sprinkle with remaining salt and black pepper. toss well.
• 13 sprinkle with grated parmesan cheese.
• 14 serves well warm or cold.

Whole-wheat Penne With Sausage, Chard, And Artichoke Hearts

Total Time: 1 hr 10 mins Preparation Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• coarse salt and black pepper
• 12 ounces whole wheat penne
• 2 tablespoons olive oil
• 3/4 lb chicken sausage, removed from casing
• 1 (9 ounce) box frozen artichoke hearts, thawed
• 1 lb swiss chard, cleaned stems and leaves separated and chopped
• 3 garlic cloves, minced
• 1/3 cup sun-dried tomato, sliced
• 1 tablespoon tomato paste
• 3/4 cup grated parmesan cheese, plus more for serving (about 2 ounces)
• 1/3 cup chopped fresh basil leaf
• 1/4 teaspoon red pepper flakes

Recipe

• 1 set a large pot of salted water to boil for pasta. meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium. add sausage and cook, stirring occasionally and breaking sausage into pieces, until cooked through and lightly browned, 10 to 12 minutes.
• 2 add remaining oil, chard stems, artichoke hearts, and garlic; season with salt and pepper. cook until chard stems soften slightly, 3 to 5 minutes. add chard leaves and cook, stirring, until wilted, 3 to 5 minutes. remove from heat.
• 3 add pasta to boiling water; cook until 2 minutes short of al dente. add sun-dried tomatoes and cook 2 minutes. reserve 1 cup pasta water and drain pasta; return to pot.
• 4 pour half of reserved pasta water into a small bowl. add tomato paste and whisk to combine. add tomato paste mixture, sausage mixture, parmesan, basil, and red pepper flakes to pasta in pot. toss to combine, adding reserved pasta water if necessary. season with salt and pepper.

T's Favorite Chicken And Wild Rice

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 chicken, cut up (or boneless chicken breasts)
• 1 box long grain and wild rice blend (i use uncle ben's)
• 1 3/4 cups water
• 3/4 cup cut-up vegetables (your choice - onion, green pepper, celery, mushrooms, carrots)
• 1/4 cup butter

Recipe

• 1 empty wild rice into bottom of casserole pan and sprinkle the enclosed package of seasoning over it.
• 2 add water and cut-up vegetables.
• 3 rub butter on the skin side of chicken and lay skin side up on top of rice mixture.
• 4 dot with remaining butter.
• 5 cover with foil and bake at 375 degrees for 1 hour.
• 6 remove foil and bake for 30 minutes longer to brown chicken.

Tomato And Olive Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1/4 cup olive oil
• 1 1/2 cups mixed olives, pitted and halved
• 1/4 cup capers
• 1 1/2 teaspoons red pepper flakes
• 1/4 cup basil, fresh, thinly sliced
• 4 cups marinara sauce

Recipe

• 1 in large saute pan, heat the oil over medium high heat. when almost smoking, add the olives, capers and red pepper flakes and saute for 3 minutes.
• 2 reduce heat to low, carefully pour in marinara sauce and simmer until the flavors blend, about 10 minutes.
• 3 stir in fresh basil.
• 4 serve over pasta of choice.

Spicy Italian Sausage Bake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 cups rotini pasta, uncooked
• 8 ounces italian sausage
• 1 medium yellow onion, chopped
• 1 medium zucchini, quartered and sliced
• 1/2 cup carrot, shredded
• 28 ounces crushed tomatoes
• 1/2 teaspoon crushed red pepper flakes
• 1 cup mozzarella cheese, shredded

Recipe

• 1 preheat oven to 375.
• 2 prepare the pasta as directed.
• 3 meanwhile, cook the sausage over medium heat, crumbling.
• 4 add onion, zucchini, and carrot.
• 5 cook and stir for 5 minutes or until veggies are tender.
• 6 add the crushed tomato and pepper flakes.
• 7 add pasta to the mixture and stir to mix.
• 8 spoon mixture into a casserole dish and top with cheese.
• 9 bake for 15 minutes or until cheese is melted.

Whole-wheat Spaghetti With Lemon, Basil, And Salmon

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 lb whole wheat spaghetti
• 1 garlic clove, minced
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt, plus more for seasoning
• 1/2 teaspoon fresh ground black pepper, plus more for seasoning
• 1 tablespoon olive oil
• salmon
• 1/4 cup chopped fresh basil leaf
• 3 tablespoons capers
• 1 lemon, zest of
• 2 tablespoons lemon juice
• 2 cups fresh baby spinach leaves

Recipe

• 1 bring a large pot of salted water to a boil over high heat. add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. drain pasta and transfer to a large bowl. add the garlic, extra-virgin olive oil, salt, and pepper. toss to combine.
• 2 meanwhile, warm the olive oil in a medium skillet over medium-high heat. season the salmon with salt and pepper. add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. remove the salmon from the pan.
• 3 add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. set out 4 serving plates or shallow bowls. place 1/2 cup spinach in each bowl. top with 1/4 of the pasta. top each mound of pasta with a piece of salmon. serve immediately.

Tomato And Macaroni Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 1 cup macaroni
• 3 cups milk
• 3 tablespoons margarine
• salt and pepper
• 1 (14 1/2 ounce) can diced tomatoes

Recipe

• 1 bring a large pot of lightly salted water to a boil.
• 2 add pasta and cook for 8 to 10 minutes or until al dente; drain.
• 3 in a large saucepan combine cooked macaroni, milk, margarine and salt and pepper. then stir in tomatoes. cook over medium heat until quite hot.

Zesty Pasta Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 12
• 1 (16 ounce) box of spiral noodles (tri colored looks better)
• 1 small italian dressing
• 4 -5 roma tomatoes
• 1 large cucumber
• 1 large bell pepper
• 1 (10 ounce) can black olives
• 1 medium onion ( for strong taste, purple for mild taste)
• garlic powder
• pepper

Recipe

• 1 cook noddles according to package directions, cool with water in strainer.
• 2 dice tomatoes, onion, cucumbers and bell pepper into small bite sized pieces.
• 3 slice olives.
• 4 put all ingredients in large bowl.
• 5 coat lightly with italian dressing, put in enough to coat all ingredients, or to your taste.
• 6 sprinkle with garlic powder and pepper.
• 7 toss lightly until all ingredients are coated well.
• 8 cool for at least and hour or two, but i suggest to refrigerate overnight for best taste!