Wild Rice Pilaf With Mushrooms And Pecans

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

Ingredients

• Servings: 4
• 3 ounces wild rice (about 1/2 cup)
• 1/2 lb orzo pasta
• 2 tablespoons butter
• 1/2 lb cremini mushroom, sliced
• 1/3 cup pecans, chopped
• 2 tablespoons fresh sage, chopped
• 1 cup frozen peas, thawed
• 0.5 (15 1/2 ounce) can chickpeas, drained
• salt

Recipe

• 1 cook the wild rice according to package directions; transfer to a large bowl. meanwhile, in a pot of boiling, salted water, cook the orzo until al dente; drain. add to the wild rice.
• 2 in a large skillet, melt the butter over medium-high heat. add the mushrooms and cook, stirring frequently, until slightly softened, about 3 minutes. add the pecans and sage and cook, stirring frequently, until the nuts are toasted and the mushrooms are tender, about 3 minutes. stir in the peas and chickpeas. add the vegetable mixture to the orzo mixture; season with salt.

Walnut-basil Pesto Pasta(flat Belly Diet Recipe)

Total Time: 9 mins Preparation Time: 5 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 1 1/4 cups sweet basil (packed)
• 1/2 cup walnuts
• 1 garlic clove
• 1 tablespoon extra virgin olive oil (mufa)
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 0.5 (8 ounce) package angel hair pasta, multigrain
• 1/4 cup tomato, chopped
• 1/4 cup parmesan cheese, grated

Recipe

• 1 place basil, walnuts, garlic, oil, salt, and pepper flakes in food processor. process, stopping once or twice to scrape down sides, until finely pureed. transfer pesto to large bowl using spatula.
• 2 bring medium pot of lightly salted water to a boil. add pasta and cook according to package directions. drain, reserving 1/2 cup of the cooking water.
• 3 stir 2 or 3 tablespoons of reserved water into pesto. add pasta and toss, adding more cooking water if necessary for consistency. divide pasta evenly among 4 plates and sprinkle each serving with tomato and cheese.
• 4 nutritional info per serving.
• 5 358 cal, 15 g pro, 42 g carb, 6 g fiber, 16 g fat, 2 g sat fat, 4 mg chol, 249 mg sodium.

Tex-mex Pasta Salad

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 8
• 1 lb radiatore
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 1 1/2 lbs ground turkey
• 2/3 cup water
• 1 ounce taco seasoning (i recommend taco bell)
• 2 cups mexican blend cheese, shredded
• 2 (15 ounce) cans diced tomatoes, drained
• 1/2 cup black olives, sliced
• 1 (15 1/2 ounce) can black beans, rinsed and drained
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 3/4 teaspoon cumin
• 1 1/2 cups sour cream
• salsa

Recipe

• 1 cook pasta according to package directions. drain and rinse with cold water. drain again and set aside.
• 2 heat oil in a large nonstick skillet over medium-high heat. add garlic; saute 1 minute. add turkey; cook until brown, stirring to crumble. stir in water and taco seasoning; bring to a boil. reduce heat and simmer 4 minutes, stirring frequently. remove from heat and cool slightly.
• 3 combine pasta, turkey mixture, cheese, tomatoes, olives and black beans in a large bowl.
• 4 in a small bowl, combine lime juice, salt, cumin and sour cream. stir until well blended.
• 5 pour over pasta mixture and toss gently to coat. serve with salsa.

Tuna Fish Casserole

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

Ingredients

• Servings: 4
• 1 (6 1/2 ounce) can tuna
• 1 can campbell's cheddar cheese soup
• 1 cup minute rice
• 8 ounces frozen peas
• potato chips

Recipe

• 1 boil rice according to package directions, drain tuna and put in bottom of ungreased 1 1/2 quart casserole dish.
• 2 top with coooked rice.
• 3 spread cheddar cheese soup over rice.
• 4 spread peas over soup.
• 5 crush a few potato chips to top it all off.
• 6 cover.
• 7 bake at 325 degrees for 30 minutes.

Walnut, Feta & Apple Tabbouleh

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1 cup bulgur, uncooked
• 2 cups vegetable broth, boiling
• 1 cup green peas (frozen is ok)
• boiling water
• 3 tablespoons apple cider vinegar
• 2 tablespoons extra virgin olive oil
• 1 garlic clove, fresh
• 2 teaspoons marjoram, dried
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper, freshly ground
• 1 green apple (tart one such as a granny smith)
• 1 teaspoon apple cider vinegar
• 1 large ripe beefsteak tomato
• 1/4 medium red onion
• 3 red radishes
• 1 cup feta cheese, crumbled
• 1 cup chopped walnuts
• 1/2 cup fresh parsley, packed

Recipe

• 1 place the bulgur into a medium sized ceramic or pyrex bowl. pour the boiling vegetable stock over top and stir. cover it with a loose fitting lid or a tea towel and set aside for 30 minutes. if using frozen peas, set them into a similar bowl and cover with boiling or very hot water and set aside.
• 2 finely mince the clove of garlic, or pass through a garlic press. place it in a small bowl and whisk together with the rest of the dressing ingredients; apple cider vinegar, olive oil, marjoram, sea salt and black pepper. set aside. while the bulgur and dressing sit, prepare the rest of the ingredients.
• 3 keep in mind that a small dice will best suit the fine bulgur wheat (i.e., a 1/4-1/2 inch dice). dice the green apple, add it into your salad bowl and sprinkle with the single teaspoon of vinegar (to stop it from browning). seed and dice the tomato, dice the red onion and the radish and add them all into the salad bowl along with the feta cheese and walnuts. finely mince the fresh parsley and add it to the bowl.
• 4 by now 30 minutes have likely passed, check the bulgur by fluffing it with a fork. it should be cooked, but still al dente. allow it to cool down slightly if it hasn't already.
• 5 add the peas to the salad (straining first of course if they were previously frozen), along with the cooled down bulgur. re-whisk the dressing and pour it over the salad, toss gently to thoroughly combine. enjoy!

Tuna Elbows Casserole

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

Ingredients

• Servings: 6
• 2 cups elbow macaroni
• 1 can flaked tuna (, water packed is best)
• 1 cup diced celery
• 2 green onions, thinly chopped
• 1 chopped sweet bell pepper (, green or red look best)
• 1 can low-fat cream of celery soup, undiluted
• 1/2 cup low-fat milk
• 1 cup shredded mild cheese (, cheddar, mozzarella, etc.)
• 1/2 cup low-fat mayonnaise
• black pepper (about 1 tsp)

Recipe

• 1 heat the oven to 350 degrees.
• 2 cook the macaroni until just tender and drain.
• 3 combine cooked macaroni, tuna, celery, onion and bell pepper in a large bowl.
• 4 heat the undiluted soup with the milk in a small saucepan.
• 5 when it is smooth, add the cheese and keep cooking it until the cheese is melted.
• 6 remove the saucepan from the heat and stir in the mayonnaise and the black pepper.
• 7 pour the saucepan contents over the macaroni mixture in the bowl and mix it up well to combine.
• 8 pour the whole thing into a medium sized casserole dish (about 2 quart) that has been sprayed with no-stick spray.
• 9 bake for 30 minutes.

Spaghetti All'amatriciana

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 12 ounces thick-cut bacon, cut crosswise into 1/4 inch strips
• 2 tablespoons unsalted butter
• 2 medium carrots, finely chopped
• 1 large yellow onion, finely chopped
• kosher salt, to taste
• 4 garlic cloves, finely chopped
• 1 sprig rosemary
• 1 sprig sage
• 2 tablespoons red wine
• 1 (28 ounce) can whole peeled tomatoes with juice, crushed by hand
• 2 tablespoons olive oil
• 2 teaspoons fresh ground black pepper, plus more to taste
• 1 teaspoon crushed red chile flakes
• 1 lb dried spaghetti
• finely grated pecorino cheese, to garnish
• thinly sliced parsley, to garnish

Recipe

• 1 heat bacon in a 6-qt. saucepan over medium heat, and cook until its fat renders and bacon is crisp, about 15 minutes. using a slotted spoon, transfer bacon to paper towels to drain; set aside.
• 2 add butter to pan and then add carrots and onion; season with salt, and cook, stirring, until soft, about 6 minutes. add half (1/2) the garlic and rosemary and sage and cook, stirring, until fragrant, about 2 minutes. add wine and cook, stirring, until evaporated, about 5 minutes. add tomatoes and bring to a boil; reduce heat to medium-low and cook, partially covered and stirring occasionally, until reduced and thickened, about 2 hours. remove and discard rosemary and sage and transfer sauce to a blender; puree and then return to pan. stir in 3/4 of the reserved bacon, along with remaining garlic and oil, pepper, and chile flakes; keep warm.
• 3 meanwhile, bring a large pot of salted water to a boil, and add spaghetti; cook, stirring occasionally, until al dente, about 8 minutes. drain pasta and add to pan with sauce; toss to coat. divide pasta and sauce among serving bowls and garnish each bowl with remaining reserved bacon, pecorino and parsley.