Baked Penne with Roasted Vegetables

This was soooo good and healthy. It is from Everyday Italian on food network.



● 2 red peppers, cored and cut into 1-inch wide strips
● 2 zucchini, quartered lengthwise and cut into 1-inch cubes
● 2 summer squash, quartered lengthwise and cut into 1-inch cubes
● 4 cremini mushrooms, halved (I would have liked more mushrooms)
● 1 yellow onion, peeled and sliced into 1-inch strips
● 1/4 cup extra-virgin olive oil
● 1 tsp. salt, divided
● 1 tsp. freshly ground black pepper, divided
● 1 tbsp. dried Italian herb mix or herbs de Provence
● 1 lb. penne pasta (I used whole wheat)
● 3 cups marinara sauce (store bought or homemade)
● 1 cup grated fontina cheese (expensive, but so worth it)
● 1/2 cup grated smoked mozzarella
● 1 1/2 cups frozen peas, thawed
● 1/4 cup grated Parmesan, plus 1/3 cup for topping
● 2 tbsp. butter, cut into small pieces


Directions:

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

The Best Dip Ever

1 can black eyed peas (drained & rinsed)
1 can white shopeg corn (drained & rinsed)
3 diced avocados
5 diced Roma tomatos
3 Tablespoons chopped green onions
1 package Good Seasonings Italian
4 Tablespoons white vinegar
3 Tablespoons water
2 Tablespoons oil

Smashed White Bean and Avocado Club.

I love this veggie sandwich. It is the perfect meal when it is too hot to cook. And because a veggie sandwich would never fill up my husband, I add turkey breast & provolone to his.

2 15-ounce cans white beans, rinsed and drained

2 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

12 slices multigrain bread

1 small red onion, thinly sliced

1 cucumber, preferably hothouse (seedless), thinly sliced (peeled, if desired)

1 4- to 5-ounce container sprouts (such as alfalfa, radish, broccoli, or a combination)

2 avocados, pitted and thinly sliced

In a medium bowl, combine the beans, oil, salt, and pepper. Roughly mash the mixture with the back of a fork.

Place 8 of the bread slices on a work surface. Divide the mashed beans among the slices. Top with the onion, cucumber, sprouts, and avocado. Stack the open-faced sandwiches on top of one another, avocado-side up, to make 4 double-decker sandwiches. Top with the remaining 4 slices of bread. Slice each sandwich in half, if desired, and serve.

Tip: You can make this quick sandwich even more quickly by using store-bought hummus in place of the smashed white beans.

Makes 4 servings

[via Real Simple]

Crispy Chickpea Pitas

3 Tbsp. olive oil
1 can of chickpeas
3 Tbsp lemon juice
1/4 cup fresh chopped parsley
3/4 tsp. salt
1/2 tsp. pepper
pittas or flat bread
hummus
1 small red onion
hot sauce

Heat 2 tablespoons of the oil in a medium skillet over medium-high heat. Add drained and rinsed chickpeas and cook, stirring occasionally, until slightly browned, about 5 minutes. Remove from heat. Add the lemon juice, chopped parsley, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and toss. Divide toasted pitas or flat bread among individual plates and spread with the hummus. Top with the chickpeas, onion, and hot sauce.

And just because I like chicken, I also put some grilled chicken--lightly seasoned with salt and pepper--on these.

Recipe compliments of Real Simple Magazine.

Black Bean Soup

2 Tablespoons olive oil
2 jalapeño peppers, seeded and chopped
4 garlic cloves, chopped
1 large onion, chopped
1 red bell pepper, seeded and chopped
3 15-ounce cans black beans
2 Tablespoons ground cumin
1 ½ teaspoons ground coriander
2 tablespoons hot sauce
2 ½ C vegetable stock
1 15-ounce can diced tomatoes

Heat a medium soup pot over medium-high heat. Add olive oil and then add the jalapeños, garlic, and onions. Cook 3-4 minutes, until onions are soft, then add bell peppers. Drain and rinse 2 of the cans of black beans and add to pot. Drain and rinse the remaining can and add half the beans to the pot. Return the other half to the can and mash up with a fork, then add to the pot. Season with cumin, coriander, hot sauce, and salt & pepper. Add the stock and tomatoes to the soup and bring to a light boil. Reduce heat and simmer for 15 minutes over low heat.

Garnish with sour cream, grated cheese, crushed tortilla chips, or fresh cilantro. Serve with quesadilla wedges.

*This soup will be pretty thick. If you like it thinner, add more stock, up to 4 cups.

(Adopted from Rachel Ray: 365 No Repeats)