Latest Recipes

Spaghetti with Roasted Vegetable Pasta Sauce

Ingredient List: 

5 plum tomatoes, cut in half

½ onion, cut into chunks

1 sweet red pepper, cut into chunks

2 cloves garlic

1 teaspoon dried oregano

¼ teaspoon salt

Black pepper to taste

1 tablespoon olive oil

2 tablespoons chopped fresh basil

1 (12 ounce) box whole-wheat spaghetti

Parmesan cheese for topping (optional)


Preheat oven to 375°.

Place tomato, onion, pepper and garlic on baking sheet, sprinkle with oregano, salt and pepper.  Drizzle with olive oil and mix.  Roast, uncovered, about 45 minutes until tender and beginning to brown.

Place roasted vegetable mixture and fresh basil in food processor or blender.  Blend until smooth. Read more

Mini Fresh Fruit Cups with Pastry Topper

Ingredient List: 

1 refrigerated piecrust
1 teaspoon sugar
½ teaspoon cinnamon
1 1/2 cups fresh fruit (single fruit or a mix of whatever is in season such as strawberries, blueberries, peaches, etc.)
2 teaspoons wheat germ
Honey (optional)
Colorful, decorative sprinkles (optional)

Preheat oven to 375°.

Mix sugar and cinnamon together in a small bowl.  Using a cookie cutter (3 inches or smaller), cut piecrust into shapes.  Sprinkle shapes with sugar cinnamon mixture.  Bake on parchment lined cookie sheet in preheated oven for 10-12 minutes until lightly browned.  Top with decorative sprinkles. Cool.
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Caprese Pasta Salad

Ingredient List: 

1 (13.25 ounce) box whole-wheat penne (or other shape) pasta
4 medium tomatoes, chopped or 1 pound grape tomatoes, halved
½ pound fresh low-fat, mozzarella cheese, in ½” cubes or fresh mozzarella “pearls”
1/3 cup chopped fresh sweet basil
¼ cup olive oil
1 tablespoon Italian seasoning
1 tablespoon balsamic vinegar
½ teaspoon salt (optional)

Cook pasta according to package directions.  Rinse with cold water and drain.  Add tomatoes, cheese and sweet basil.

In a separate small bowl, combine oil, seasoning, vinegar and salt (if using).  Add to pasta mixture and chill.

Servings:  10

Calories/Serving 266
Nutrition:  One serving provides approximately:  9 g Protein, 31 g Carbohydrates, 4 g Fiber, 12 g Fat (4 g saturated), 18 mg Cholesterol, 1 mcg Folate, 1 mg Iron, 22 mg Sodium

Mediterranean Style Pasta Toss with Feta and Capers

Ingredient List: 

6 cups hot cooked whole-wheat penne pasta
2 tablespoons olive oil
1 tablespoon balsamic vinegar
3 garlic cloves, crushed
2 cups chopped fresh or baby spinach
½ cup chopped fresh basil
¼ cup chopped pitted Kalamata olives
2 tablespoons capers
¾ cup (3 ounces) crumbled feta cheese

*Cook pasta according to package directions; drain.
Return cooked pasta to cooking pot.  With heat on low, add olive oil, vinegar and garlic, heat until warmed through.  Add spinach and basil, toss well.  Remove from heat and stir in remaining ingredients.

Servings:  4
*Time Saver Tip:  Cook the whole box of pasta according to package directions.  Freeze the leftovers in a freezer bag, reheat for later use. 

Calories/Serving 398Read more

Pasta with Tomato, Kalamata Olives and Arugula

Ingredient List: 

2¼ cups chopped plum tomatoes
¼ cup chopped pitted Kalamata olives
1½ tablespoons olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
2 garlic cloves, minced
6 cups hot cooked whole-wheat fusilli or penne pasta
3 cups baby arugula
2 ounces shaved fresh pecorino Romano cheese

Combine first 6 ingredients in a large bowl.  Add hot pasta and arugula.  Toss gently.  Divide pasta mixture among 4 bowls, and sprinkle with cheese.

Servings:  4
*Time Saver Tip:  Cook the whole box of pasta according to package directions.  Freeze the leftovers in a freezer bag, reheat for later use.  
Calories/Serving 386Read more

Southwestern Bulgur Stuffed Poblanos

Ingredient List: 

4 poblano chilies
½ cup reduced sodium chicken broth
½ cup uncooked bulgur
1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves, minced
1 (15-ounce) can no-salt added black beans, drained and rinsed
1 (4-ounce) can chopped green chilies, undrained
2 teaspoons cumin
¾ cup shredded sharp cheddar cheese
2 cups prepared salsa

Preheat oven to 375°.

Bring the broth to a boil in a medium saucepan; gradually stir in bulgur.  Remove from heat; cover and let stand for 30 minutes.  

Cut poblanos in half and remove stems and seeds.
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Wheat Berry and Wild Mushroom Soup with Whole-Wheat Pasta

Ingredient List: 

1 cup uncooked wheat berries
2 cups boiling water
½ cup dried porcini or shitake mushrooms (about ¾ ounce)
½ cup finely chopped fresh parsley
3 garlic cloves, minced
1 ½ teaspoons olive oil
1 cup diced onion
4 carrots, sliced
6 cups reduced sodium chicken broth
½ cup white wine (or unsweetened apple juice can be substituted for wine)
1 tablespoon tomato paste
1 ½ cups cooked whole-wheat pasta such as penne
5 ounces fresh spinach
½ teaspoon salt
¼ teaspoon black pepper
6 tablespoons (1 ½ ounces) grated fresh Parmesan cheese

Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries.  Bring to a boil; reduce heat, and cook, uncovered, 1 hour or until tender.  Drain.

Combine 2 cups boiling water and mushrooms in a bowl; cover and let stand 30 minutes.  Drain mushrooms, reserve soaking liquid.  Discard mushroom stems; thinly slice mushroom caps.

Combine parsley and garlic; divide into 2 equal portions.
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Pumpkin Mushroom Lasagna

Ingredient List: 

2 teaspoons olive oil
1 medium onion chopped (about 1 cup)
1 pound sliced fresh mushrooms
½ teaspoon salt, divided
1 ½ cups canned solid–pack pumpkin
½ cup half and half
2 teaspoons fresh sage leaves, chopped or 1 teaspoon dry
Dash pepper
9 oven ready (no boiling required) lasagna noodles
1 cup reduced fat ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
¾ cup grated Parmesan cheese

Preheat oven to 375°.

In small skillet heat oil, add onion and sauté until tender, add mushrooms and ¼ teaspoon salt.  Heat about 2 minutes until mushrooms are heated through.  Set aside.

In a small bowl, combine pumpkin, half and half, sage, pepper, and remaining ¼ teaspoon salt.

Spread ½ cup pumpkin sauce in an 11 X 7 inch baking dish lightly coated with cooking spray.  
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Grilled Herb-Rubbed Pork Tenderloin with Greek Israeli* Couscous

Ingredient List: 

1 pork tenderloin, about 1 ¼ pound
2 garlic cloves, minced
¼ cup finely chopped flat leaf parsley
2 tablespoons chopped fresh thyme leaves
¼ teaspoon salt
¼ teaspoon black pepper

2 tablespoons olive oil, divided
1 cup Israeli couscous, uncooked
1¾ cup water
½ teaspoon salt
Dash ground black pepper
¼ cup crumbled feta cheese
1 large English cucumber
¼ cup chopped parsley
1 cup grape tomatoes, halved
1 tablespoon lemon juice

In small bowl combine garlic, parsley, thyme, ¼ teaspoon salt and pepper.  Rub pork with herb and garlic mixture.  Cook on preheated grill until center of pork reaches 140°, about 15 minutes.  Transfer to cutting board and let rest for 10 minutes.
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Cilantro Pesto Pasta with Chicken

Ingredient List: 

Cilantro Pistachio Pesto (makes ¾ cup)
1 bunch fresh cilantro (about 2 cups)
2 cloves garlic, minced
1 tablespoon lemon juice
¼ cup grated Parmesan cheese
¼ teaspoon cayenne pepper
½ cup salted pistachios, toasted, divided
¼ teaspoon salt
1/3 cup olive oil

Rest of recipe:
1 (13.25 ounce) box whole-wheat rotini or penne pasta
2 cups shredded or chopped cooked white meat chicken (cooked leftovers or rotisserie chicken are options)
1½ cups grape tomatoes, halved

To prepare pesto, put cilantro, garlic, lemon juice, Parmesan cheese, cayenne pepper, pistachios (minus 2 tablespoons), and salt in a food processor or blender.  Add about half the olive oil and blend.  Add remainder of olive oil and blend until mixture reaches desired consistency.

Bring a large pot of water to a boil.  Cook pasta according to package directions; drain.  

Return pasta to cooking pot on low heat, add pesto and chicken, heating until warmed through.  Add tomatoes.  Stir to combine.  
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