Baked Penne with Roasted Veggies

• 1 bunch asparagus, ends removed, cut into 1-inch pieces
• 2 red bell peppers, cut into 1-inch strips
• 2 zucchini, quartered lengthwise and cut into 1-inch cubes
• 2 yellow squash, quartered lengthwise and cut into 1-inch cubes
• 1 yellow onion, sliced into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt, divided
• 1 teaspoon ground black pepper, divided
• 1 tablespoon dried Italian herb mix
• 1 – 13.25 oz. box Dreamfields Penne Rigate
• 1 – 24.5 oz. jar marinara sauce
• 1 cup grated smoked fontina cheese
• 1/2 cup grated reduced fat mozzarella, plus 1/2 cup for topping
• 1/3 cup grated Parmesan
• 1 1/2 cups frozen peas, thawed
• 2 tablespoons light butter, cut into small pieces

Preheat the oven to 450 degrees F.

In a large bowl, toss the asparagus, peppers, zucchini, squash, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried Italian herbs. Lay them out on a baking sheet and roast 15 minutes, or until tender.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 8 minutes.

In the pot you boiled the pasta in, toss the roasted vegetables with the drained pasta, marinara, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gently mix until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9x13” pan. Top with the remaining 1/2 cup mozzarella and butter pieces. Bake until top is golden and cheese melts, about 20 minutes.

Shrimp & Rice

• 1 tbsp. olive oil
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 tbsp. minced garlic
• 1 pound shrimp, peeled & deveined
• 2 cups uncooked instant brown rice
• ½ cup water
• 1 tsp. dried oregano
• ½ tsp. sea salt
• ½ tsp. paprika
• ½ tsp. black pepper
• 1 - 14 oz. can vegetable broth
• 1 cup frozen peas, thawed
h• 2 tbsp. fresh lemon juice

Heat a sauté pan over medium heat. Add oil, onion and bell pepper and cook until vegetables are tender, 3 minutes. Add garlic and cook 1 minute. Add shrimp; cook 30 seconds, stirring constantly. Add rice, water, oregano, salt, paprika, pepper, and broth. Bring the mixture to a boil and cover pan. Reduce heat, and simmer 5 minutes, until rice is done. Add peas and lemon juice; combine well and enjoy!

Spiced Tomato Rice and Beans

• 2 cups instant brown rice
• 2 cups vegetable broth
• 1 - 15oz. can petite diced tomatoes
• 2 tsp. olive oil
• 2 tbsp. chopped garlic
• 1 jalapeno, seeded and minced
• 1 – 15oz. can of black beans, drained and rinsed
• 2 tsp. ground cumin
• 1 tsp. chili powder
• 1/2 tsp. oregano
• Salt and freshly cracked pepper, to taste

Bring the broth to boil in a large sauce pan over medium high heat, add the rice, cover and simmer on low for 5-8 minutes, until most of the liquid is absorbed. Remove from heat and let stand, covered, for another 5 minutes.

While the rice cooks, set a sieve in a large measuring cup and drain the tomatoes. Add enough water to the tomato juice to equal 1 cup.

Heat the olive oil a large skillet over medium heat. Add the garlic and jalapeno to the skillet and sauté for 1 minute, stirring constantly. Add the black beans, cumin, chili powder and oregano. Stir in the tomato juice mixture and bring to a boil. Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb most of the liquid, 5-7 minutes. Add the tomatoes and cooked rice and cook, stirring occasionally, 1-2 minutes. Season with salt & pepper, to taste.

Penne with Shrimp, Roasted Asparagus & Zucchini

First, marinade the shrimp:
• 1 lb. shrimp, peeled, deveined and tails removed
• zest of half a lemon
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh basil, chopped
• 1 tbsp. minced garlic
• 2 tbsp olive oil
• Salt and pepper

Combine all above ingredients in a large zip lock bag and marinate in the refrigerator for 2 hours.

• 1 yellow onion, cut into chunks
• 2 zucchinis, cut into thin spears
• 1 bunch of asparagus spears, ends removed and cut into 1” piecess
• 1 box 13.25 oz. box Dreamfields Penne Rigate
• 2 tbsp. minced garlic
• 2 tbsp butter, melted
• Juice of one lemon
• 2 tsp olive oil, divided, plus more for drizzling
• Sea salt and fresh cracked pepper, to taste
• 1/2 cup Parmesan cheese, shredded
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped

Preheat the oven to 400 degrees.

Heat 1 tsp of olive oil in a large skillet over medium heat; add the onion and sauté for 15-20 minutes or until caramelized and tender.

Meanwhile, coat a baking sheet with cooking spray. Lay the zucchini and asparagus out, drizzle with olive oil and season with salt and pepper. Roast in the oven for about 10 minutes or until tender. Cook the pasta according to the package directions. In a small bowl, mix the garlic, lemon juice, melted butter, 1 tsp olive oil, salt and fresh cracked pepper.

Add the shrimp to the onions and cook for 3-4 minutes or until shrimp are cooked through.

In the pot that you cooked the pasta in combine the pasta, shrimp and onions, roasted vegetables and the garlic lemon butter sauce. Toss with the parmesan, parsley and basil; mix thoroughly, taste and re-season if necessary.

Enjoy!

Polenta Pizza

For the Crust:
• 1 cup polenta
• 3 cups vegetable broth
• 1/4 cup grated Parmesan cheese
• 1 tbsp. butter

For the Topping:
• 1 tbsp. Olive Oil
• ½ red onion, sliced
• 1 tbsp. chopped garlic
• 2 zucchinis, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 tsp. dried oregano
• 1 tsp. dried basil
• Salt & Pepper
• 1 – 14 oz. jar Pizza Sauce
• 2 cups shredded reduced fat mozzarella cheese

In a medium saucepan, bring broth to a boil. Stirring constantly, slowly add the polenta. Reduce heat to low and cook, stirring, until thick, 10 minutes. Stir in the Parmesan and butter. Using a spoon spread the polenta over the bottom of an oiled 10 inch spring form pan; cover with saran wrap and refrigerate until firm, one hour.

Heat oven to 450° F.

Put polenta in oven and bake for 25 minutes, or until it begins to brown and crisp on edges. Meanwhile, heat olive oil in a skillet and add onions, cook for 3-4 minutes; add the garlic and cook for another minute. Add the zucchini, bell pepper, oregano and basil and cook for about 5 more minutes or until tender.

Spread pizza sauce over top of polenta, cover with shredded mozzarella cheese and add onion, zucchini and bell pepper mixture. Put it back into the oven and cook until cheese is melted, 5 minutes.

Lasagna Cupcakes

• 2 cups marinara sauce
• 24 round wonton wrappers
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated parmesan cheese
• ¾ cup ricotta cheese
• 1 tbsp. Olive oil
• 1 tbsp. chopped garlic
• ¼ tsp. red pepper flakes
• 1 zucchini, chopped
• ½ yellow onion, chopped
• ½ green bell pepper, chopped
• ½ red bell pepper, chopped

Preheat oven to 375 degrees F.

Heat olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes. Cook, stirring frequently, until the garlic is fragrant, 1 minute. Add the zucchini, onion and bell peppers and cook until onions are translucent and veggies are soft, 5 minutes.

Spray a 12-cup muffin pan with cooking spray. Line each cupcake mold with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Top with a little of the veggie mixture a small spoonful of sauce. Repeat layers of wonton wrappers, cheeses, veggies and sauce.  Sprinkle each lasagna cupcake with Parmesan and mozzarella.

Bake until the lasagnas are nicely browned, about 20-25 minutes.
Serious Yumminess!

Egg Muffins

• 7 eggs
• 1 cup egg whites
• Shredded reduced fat Colby jack cheese
• 1 small zucchini, chopped
• 1 bunch green onions, white parts only, chopped
• 1/2 red bell pepper, chopped


Preheat oven to 375 F.

Spray a 12 muffin pan with cooking spray.

In the bottom of the muffin cups layer diced vegetables and cheese. Beat eggs in a bowl and pour into muffin cups.

Bake 20-30 minutes until muffins have risen and are slightly browned and set.

Super Bowl Chili

• 2 tsp olive oil
• 1 medium red onion, diced
• 2 carrots, diced
• 1 green bell pepper, diced
• 1 Serrano pepper, minced
• 1 jalapeno pepper, minced
• 2 tbsp. chopped garlic
• 2 – 14.5 oz cans ready-cut tomatoes with green chilies and spices
• 2 tsp ground cumin
• 3 tbsp chili powder
• 1 bay leaf
• 1 tsp oregano
• 1 tsp garlic powder
• 1 tsp salt
• 1 - 7 oz can diced green chilies
• 1 - 15 oz can tomato sauce
• 1 - 15 oz can black beans, rinsed and drained
• 1 - 15 oz can piquito beans, rinsed and drained
• 1 - 15 oz can small white beans, rinsed and drained

Heat olive oil in a large soup pot over medium heat; add onion, carrots, bell pepper, Serrano and jalapeno and sauté for about 5 minutes. Add garlic and cook for 30 seconds before adding tomatoes, tomato sauce, green chilies and beans. Add all spices and stir. Cook covered on low heat for 3 hours, stirring once in a while. Remove the bay leaf before serving.

Serve with a dollop of sour cream and shredded cheese and enjoy with Baked Tostitos!

Tortellini & Vegetable Soup

• 2 tbsp. olive oil
• 1 yellow onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 tbsp. minced garlic
• 3 small zucchini, chopped
• 2 small yellow squash, chopped
• 1 red bell pepper, chopped
• 6 cups vegetable broth
• 1 –15oz. can petite diced tomatoes with olive oil and garlic
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 – 9oz. package cheese tortellini
• 3 cups sliced fresh spinach (about 3 oz.)
• Asiago cheese, shredded

Place the olive oil in a soup pot over medium heat. Add the onions, carrots and celery and cook 5 minutes, until softened. Add the zucchini, squash and bell pepper and cook 5 minutes more. Add the seasonings and garlic and stir constantly for 60 seconds before adding the tomatoes and broth. Let the soup simmer for 20 minutes.

Increase the heat to medium high; add the tortellini and cook for 8 minutes, until the tortellini is cooked through. Stir in spinach and simmer, uncovered, until spinach is wilted, about 2 minutes longer. Ladle into bowls and sprinkle with shredded Asiago cheese.

 
 

Quinoa & Orzo with Shrimp

• 1 pound shrimp, peeled and deveined
• 1/4 cup plus 2 tablespoons olive oil, divided
• 3/4 cup quinoa, rinsed
• 1 1/4 cups orzo
• 1 tablespoon minced garlic
• 1/2 cup drained oil-packed sun-dried tomatoes, chopped
• 4 cups vegetable broth
• Freshly ground black pepper
• 1 cup grated Parmesan cheese
• 1/4 cup chopped basil

Heat ¼ cup olive oil in a medium size saucepan. Add quinoa and orzo and cook, stirring constantly for 1 minute. Add the garlic and sun-dried tomatoes and continue to cook and stir for 30 seconds. Add broth and bring to simmer. Reduce heat to low, cover and cook for 15-20 minutes, stirring occasionally, until all liquid is absorbed and quinoa and orzo are done.

Once the quinoa/orzo mixture is almost cooked through, heat 2 tablespoons olive oil in a large sauté pan, add shrimp and cook until shrimp are pink and cooked through, 3-4 minutes. Remove shrimp from heat and cover until orzo mixture is ready.

Add the orzo mixture to the shrimp, stir in Parmesan and basil. Remove from heat and season to taste with freshly ground black pepper.