Orzo and Zucchini Salad

Orzo and Zucchini Salad

1 package whole wheat orzo
4 tbsp extra virgin olive oil, divided
3-4 cloves of garlic, minced
2 medium zucchini, thinly sliced
1 pint cherry tomatoes, quartered
2 tsp lemon juice
2 tbsp champagne vinegar
1 package crumbled feta
3 tbsp fresh oregano, minced

Cook the orzo according to package directions.

Heat 2 tbsp olive oil over med heat.  Add the garlic and saute 30 seconds.  Add the zucchini and tomatoes and saute another 5 minutes until the zucchini is tender.  Toss the zucchini mixture and remaining ingredients with the orzo. 

Allow the salad to come to room temperature.

Adapted from these two recipes. 

Pasta with Mozzeralla and Spinach

Pasta with Mozzeralla and Spinach

Ingredients:

3-4 cloves garlic minced
1 cup white wine
1/2 cup chicken broth
2 tbsp white wine vinegar
2 tsp pasta seasoning
1 cup spinach roughly chopped
1 cup fresh mozzarella
1 cup cherry tomatoes, halved (can be roasted!!)
2 cups whole wheat pasta

Cook pasta according to directions until almost done.

While the pasta is bioling, cook garlic one minute.  Add the wine, broth, vinegar, and seasoning.  Simmer 10-15 minutes.  Add the spinach and tomatoes cook until spinach is wilted.  Finish the pasta in the sauce, then stir in the mozzarella.

Yummy Artichoke Pasta

Yummy Artichoke Pasta

Ingredients:

1/2 pack angel hair pasta, cooked
5 cloves garlic, pressed
1 can artichoke hearts, drained and chopped
1 can sliced black olives, drained
1 cup white wine
1 can diced tomatoes
1 tbsp dried oregano
1 tsp dried thyme
2 tsp red pepper flakes
1/2 pack of sun-dried tomatoes, chopped

Cook pasta. Heat olive oil over medium heat. Add garlic and cook 1 minute. Add the remaining ingredients and cook 5 minutes. Stir in the pasta and serve.

Based on these two recipes.

Roasted Garlic Lentil Soup

Roasted Garlic Lentil Soup

Ingredients:

10 cloves roasted garlic
1 onion, diced
2 stalks celery, diced
2 carrots, diced
pinch of salt
1 tsp coriander
1 tsp cumin
1/2 tsp cayenne
1/2 tsp pepper
32 ounces broth
1veggie bullion cube
1 can diced tomatoes
2 tbsp balsamic vinegar
4 cups water
2 cups lentils


Head oil in pan over medium heat. Add onion, celery, carrots, and salt. Sweat until onions are translucent. Add spices and stir one minute. Add remaining ingredients. Bring to a boil, cover, reduce heat to low, and simmer 40 minutes. Blend with an immersion blender until smooth.

Based on these recipes.

Easy Spicy Pasta

Easy Spicy Pasta

Ingredients:

8 ounces pasta, any kind
4 garlic cloves, minced
1 tbsp lemon juice
1 tbsp balsamic vinegar
1 1/2 teaspoons red pepper flakes
1 teaspoon dried oregano, crushed
1 can diced tomatoes
2 tbsp tomato paste
1 cup frozen peas

Cook pasta according to directions.

Heat oil over medium heat. Add garlic and cook one minute. Add red pepper flakes, stir 30 seconds. Add remaining ingredients. Simmer 8 to 10 minutes. Toss in pasta.

Black Bean and Corn Enchiladas

Ingredients:

1 can corn, drained
1 can black beans, drained
1 can pinto beans, drained
3 cups enchilada sauce, divided
8 whole wheat tortillas
2 cups shredded cheddar cheese

Preheat oven to 350 degrees.

Saute corn over medium high heat for 5-10 minutes. Add beans and heat through.

Spread 1 cup enchilada sauce on bottom of 13x9 baking dish coated with cooking spray. Spoon 1/2 cup of beans and corn down center of a tortilla and top with 2 tbsp of cheese. Roll up and place seam side down in dish. Repeat with other tortillas. Spread the rest of the sauce over the tortillas.

Bake at 350 degrees for 30 minutes covered with foil. Uncover, top with cheese, and bake 10 minutes.

Enchilada Sauce:

1/2 cup diced red onion
1 tsp minced garlic
1/2 cup veggie broth
1 tbsp chili powder
1 tbsp honey
1 tsp cumin
1 28-ounce can crushed tomatoes

Heat oil in pan over medium heat. Saute onion and garlic 5 minutes. Toast spices 1 minute. Add remaining ingredients and simmer 30 minutes.