Edamame Salad

Ingredients

1 pound shelled edamame
1 T sesame seed oil
1 T rice wine vinegar
2 T soy sauce
1 t chili sauce
1/4 c sliced almonds, toasted
2 green onions, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh mint, chopped

Directions

Cook edamame according to package directions. Drain and let cool. Mix everything else in a bowl. Toss edamame in dressing to coat.

From Closet Cooking
Submitted by Shelli

Chile Rellanos Bake

Ingredients

1 26 oz. can roasted and peeled green chiles (or use about 24 roasted and peeled green chiles.)
4 cups grated cheese
1/2 cup very thinly sliced green onions
5 eggs
1/2 cup fat-free or low-fat milk
1/2 tsp. ground cumin
1/2 tsp. chile powder

Directions

Put green chiles in a colander placed in the sink and let drain for about 15 minutes. While chiles drain, preheat oven to 375F.

Spray glass or crockery casserole dish with non-stick spray or olive oil. (I used a 9" X 13" dish, but anything close to that size will work.) Use your thumb to split open each chile, scrape out any lingering seeds, and make a flat layer of chiles covering the bottom of the dish. (I alternated every other chile facing the opposite way because they're slightly v-shaped.)

Top chiles with half the grated cheese, then sprinkle on green onions. Make another layer of flattened chiles, followed by the rest of the cheese.

Put eggs into a bowl and beat well, then add milk, ground cumin, and chile powder, and stir until well combined. Pour egg-milk mixture over chiles and cheese, taking care to get it evenly distributed. (The egg-milk mixture will not completely cover the casserole.)

Cover dish with foil for the first 15 minutes of baking time, then remove foil and bake until mixture is bubbling and cheese on top is lightly browned, about 40 minutes total baking time. (You can cook it without the foil, but watch it carefully or the top will get too brown. Cooking time without foil will be slightly less.) Serves 6.

From Kalyn's Kitchen
Submitted by Shelli

Chickpea, Pesto, and Red Onion Salad

Ingredients

2 cups canned chickpeas, drained
3 T pesto
1 T olive oil
1-2 T lemon juice
3/4 c chopped red onion

Directions

In a bowl, whisk pesto, olive oil, and lemon juice together. Add chick peas and red onions and toss together. Best served at room temperature.

From RecipeZaar
Submitted by Shelli

Super Easy Eggplant Parmesan

Ingredients

1 large eggplant
1 jar pasta sauce
2 cups shredded mozzarella cheese

Directions

Preheat oven to 350°F. Peel eggplant and slice thin. Layer eggplant and other ingredients if desired. Cover with foil and bake 45 minutes. Take the foil off for the last 5 minutes of baking.

From RecipeZaar
Submitted by Shelli

Baked Eggplant

Ingredients

2 eggplants, cut into 1" rounds
3 cups marinara sauce
24 large fresh basil leaves
1 1/4 cups fat-free mozzarella cheese

Directions

Preheat the broiler, place the eggplant in a single layer on a baking sheet and spray with nonstick cooking spray. Broil until well browned, about 4 minutes. Turn over, repeat other side. Remove from oven. Reduce heat to 375 degrees. Spread 1 cup of the sauce in an 11x14 baking dish. Add eggplant rounds overlapping slightly. Top with remaining sauce, basil leaves, then cheese. Bake until cheese begins to brown, about 20 minute Let stand 10 minutes before cutting.

Note: Freezes well

From RecipeZaar
Submitted by Shelli

Egg in a Tomato

Ingredients

1 tomato
1/2 tsp butter
1 egg
1 tsp cheddar cheese

Directions

Cut off a thick slice at the stem end of a medium-size tomato; set aside. Scoop out seeds and center pulp. Place tomato in a small bowl. Add butter inside the tomato. Break an egg inside the tomato. Pierce yolk with a toothpick or fork (very important). Sprinkle cheese over the egg. Place top slice over tomato. Microwave on medium-high (70%) for 1 minute 45 seconds, or until egg is almost cooked. Let stand 1 minute.

From RecipeZaar
Submitted by Shelli

Sauteed Escarole, Corn, and White Bean Salad

Ingredients

• 2 heads escarole, quartered lengthwise and rinsed
• Cooking spray
• 2 ounces pancetta, chopped
• 1 medium zucchini, quartered and cut into julienne strips
• 1 garlic clove, minced
• 1 cup fresh corn kernels
• 1/2 cup chopped fresh flat-leaf parsley
• 1 (15-ounce) can navy beans, rinsed and drained
• 2 tablespoons red wine vinegar
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon black pepper

Directions

Heat a large nonstick skillet over medium-high heat. Add escarole to pan; cook 3 minutes or until wilted, turning frequently. Trim white stem ends from each escarole quarter; roughly chop.

Wipe pan with a paper towel. Return pan to medium-high heat. Coat pan with cooking spray. Add pancetta, zucchini, and garlic to pan; cook 2 minutes or until zucchini is tender. Add corn; cook for 1 minute. Combine escarole, corn mixture, parsley, and beans in a large bowl. Add vinegar and remaining ingredients; toss well to coat. Serve immediately. Serves 4.

From Cooking Light

Submitted by Shelli

Arugula, Grape, and Sunflower Seed Salad

Ingredients

• 3 tablespoons red wine vinegar
• 1 teaspoon honey
• 1 teaspoon maple syrup
• 1/2 teaspoon stone-ground mustard
• 2 teaspoons grapeseed oil
• 7 cups loosely packed baby arugula
• 2 cups red grapes, halved
• 2 tablespoons toasted sunflower seed kernels
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Combine vinegar, honey, syrup, and mustard in a small bowl. Gradually add oil, stirring with a whisk.

2. Combine arugula, grapes, seeds, and thyme in a large bowl. Drizzle vinegar mixture over arugula; sprinkle with salt and pepper. Toss gently to coat. Serves 6.

From Cooking Light

Submitted by Shelli

Summer Squash Soup with Pasta and Parmesan

Ingredients

• 6 cups fat-free, less-sodium chicken broth
• 3 cups water
• 2 1/4 cups uncooked farfalle (about 6 ounces bow tie pasta)
• 2 cups finely chopped yellow squash
• 2 cups finely chopped zucchini
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh oregano
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
• 1/4 cup thinly sliced fresh basil

Directions

Bring broth and water to a boil in a Dutch oven. Add pasta, and cook 8 minutes or until almost tender. Add squash and the next 7 ingredients (through pepper). Reduce heat, and simmer 4 minutes or until pasta is done and squash is tender. Sprinkle with cheese and basil. Serves 4.

From Cooking Light
Submitted by Shelli

Strawberry Salad with Poppy Seed Dressing

Ingredients

• 3 tablespoons sugar
• 3 tablespoons light mayonnaise
• 2 tablespoons fat-free milk
• 1 tablespoon poppy seeds
• 1 tablespoon white wine vinegar
• 1 (10-ounce) bag romaine lettuce
• 1 cup sliced strawberries
• 2 tablespoons slivered almonds, toasted

Directions

Combine first 5 ingredients in a small bowl, stirring with a whisk.

Place lettuce in a large bowl; add strawberries and almonds, tossing to combine. Divide salad evenly among 6 plates. Drizzle 1 tablespoon dressing over each serving. Serves 6.

From Cooking Light

Submitted by Shelli

Corn and Summer Vegetable Saute

Ingredients

• 1 tablespoon canola oil
• 1/2 cup chopped green onions (about 4)
• 1 garlic clove, minced
• 1 cup sliced fresh okra (about 4 ounces)
• 1 cup chopped red bell pepper (about 1)
• 1 finely chopped seeded jalapeño pepper
• 1 cup fresh corn kernels (about 2 ears)
• 1 (15-ounce) can black beans, rinsed and drained
• 1/3 cup minced fresh cilantro
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Directions

Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic; sauté 1 minute. Add okra; sauté 3 minutes. Reduce heat to medium. Add bell pepper and jalapeño; cook 5 minutes. Add corn; cook 5 minutes. Stir in beans; cook 2 minutes. Stir in cilantro; sprinkle with salt and black pepper. Serves 6.

From Cooking Light
Submitted by Shelli

Lemon Couscous with Toasted Pine Nuts

Ingredients

1 cup water
2/3 cup uncooked whole-wheat couscous
1 tsp grated lemon rind
1/4 cup pine nuts, toasted
2 tsp olive oil
1/4 tsp salt

Directions

Bring 1 cup water to boil in small saucepan. Stir in couscous and lemon. Remove from heat; cover and let stand 5 minutes. Add pine nuts, olive oil, and salt; fluff with fork. Serves 4.

From Cooking Light
Submitted by Shelli Howells

Penne with Spinach, Peppers and Beans

Ingredients

1 3/4 cups multigrain penne pasta
1 T olive oil
2 cups halved grape tomatoes
2 garlic cloves, minced
3 cups fresh baby spinach
1 cup chopped bottled roasted red bell peppers
1/2 15-oz can navy beans, rinsed and drained
1/4 cup torn basil leaves
2 tsp balsamic vinegar
1/2 tsp salt
1/4 cup grated fresh Parmesan cheese

Directions

Cook pasta according to directions.

Heat oil in large nonstick skillet over medium-high heat. Add tomatoes to pan; cook 3 minutes or until skins begin to wrinkle and burst. Add garlic, cook 1 minutes, stirring constantly. Add spinach, peppers, and beans; cook 3 minutes or until spinach is slightly wilted. Stir in pasta, basil, vinegar and salt; cook 2 minutes or until thoroughly heated. Sprinkle with cheese. Serves 4.

From Cooking Light
Submitted by Shelli

Taco Beans and Rice

Ingredients

1 T olive oil
1 1/2 cups prechopped tricolor bell pepper
1 cup prechopped onion
1 16-pz can dark red kidney beans, drained and rinsed
1 1.25 oz pkg taco seasoning mix, divided
1 8.8 oz pouch microwavable brown rice
1/2 cups reduced fat shredded sharp cheddar cheese.

Directions

Heat oil in large nonstick skillet over medium high heat. Add bell pepper and onion; cook 7 minutes or until lightly browned, stirring frequently. Add beans and cook 1 minute or until thoroughly heated. Remove from heat; stir in half package of seasoning mix.

Place rice in medium bowl; heat according to package directions. Stir remaining half of seasoning mix into rice. Spoon mixture over rice; sprinkle with cheese. Serves 4.

From Cooking Light
Submitted by Shelli

Vietnamese Noodle-Vegetable Toss

Ingredients

6 cups water
6 oz linguine-style rice noodles
1 T sugar
2 T water
1 T fish sauce
1 T fresh lime juice
2 cups packaged tricolor slaw mix
1 cup grated English cucumber
1 cup fresh bean sprouts
1 cup fresh cilantro leaves
1/2 cup chopped peanuts

Directions

Cook rice noodles in water according to directions.

Combine sugar and next 3 ingredients in small bowl; stir well with a whisk. Combine noodles, slaw mix, and next 3 ingredients in a large bowl. Add sugar mixture; toss well. Sprinkle with peanuts. Serves 3.

From Cooking Light
Submitted by Shelli

Cheese Tortellini and Vegetable Soup

Ingredients:

3 cups water
3/4 tsp Italian seasoning
1/4 tsp black pepper
1 16-oz pkg frozen Italian-style vegetables
1 14-oz can diced tomatoes with garlic and onion
1 11 1/2 oz can condensed bean with bacon soup, undiluted
1/2 9-oz pkg fresh cheese tortellini
1/4 cup grated Parmesan cheese

Directions:

Combine first 6 ingredients in a 4-quart saucepan; cover and bring to a boil over high heat. Add pasta; reduce heat to medium. Cook, partially covered, 7 minutes or until pasta and vegetables are tender. Stir in cheese. Serves 6

From Cooking Light
Submitted by Shelli

Baked Macaroni and Cheese

Ingredients

• 1 (12 ounce) package macaroni
• 1 egg
• 2 cups milk
• 2 tablespoons butter, melted
• 3 1/2 cups shredded Cheddar cheese
• salt and pepper to taste

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
2. In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
3. Layer macaroni, season lightly, add cheese, then repeat steps until macaroni is finished and end by topping with cheese.
   
4. Mix milk, egg and butter. Pour over the macaroni and cheese.
5. Cover and bake for 30 to 40 minutes, removing cover final ten minutes or until the top is brown.

From Allrecipes.com
Submitted by Shelli

Spanish Tortilla

Ingredients

4 medium potatoes peeled and chopped
1 onion chopped
4-5 eggs
salt

Similar to a fritatta it can be adapted by adding veggies and meats as you like.

Directions

Cook potatoes and onion in olive oil on med/hi until tender (you can pre-boil taters to save time). In a large bowl whisk eggs. Add potato & onion mixture, stir , add salt (here is where you add shallots, zuchinni or whatever you like). Pour entire mixture back into pan (add oil if needed to recoat the pan) Cook slowly on med/lo heat. When the tortilla is mostly solid with just a small pool of egginess get ready for the flip.

Slide a spatula around the edges of the tortilla to free it from the pan; then place a plate or a large lid over the top of the pan; hold tightly and flip the pan over onto the plate; slide the tortilla into the pan to cook the other side (usually just a few minutes). When the tortilla is done slide it onto a cute plate, garnish and serve either warm or cold (I like room temp).

From Wendy Pearl, Circle of Moms Recipe Swap

Pumpkin Pasta

Ingredients

1 pound penne pasta
2 Tbsp Olive oil
1 Tbsp Fresh Rosemary leaves (I use closer to 2 Tbsp)
1 15 oz can of pumpkin puree
1 Cup water
1 Cup white wine ( or you can use 2 cups water)
1/2 cup heavy cream
1 garlic clove, minced
1/3 cup grated Parmesan ( or fresh pecarino romano is really good)

Directions

Prepare pasta according to directions. Combine oil, rosemary, pumpkin puree, water, wine, cream, and garlic. Let the sauce simmer for a couple hours for a better taste. Pour over your penne and top with fresh rosemary or grated cheese. My kids LOVE it. They think its more of a snack than a meal. Hope someone tries it and enjoys it!

From Carisa Brewer, Circle of Moms Recipe Swap

Spinach Tortellini with Beans and Feta

Ingredients

• 1 9-oz. pkg. refrigerated cheese-filled spinach tortellini
• 1 15-oz. can cannellini (white kidney) beans, rinsed and drained
• 3/4 cup crumbled garlic-and-herb-flavored feta cheese (3 oz.)
• 2 Tbsp. olive oil
• 1 large tomato, chopped
• Ground black pepper
• 4 cups baby spinach

Directions

1. Cook tortellini according to package directions. Drain and; return to pan.

2. Add drained beans, feta cheese, and olive oil to tortellini in saucepan. Cook over medium heat until beans are hot and cheese begins to melt, gently stirring occasionally. Add tomato; cook 1 minute more. Sprinkle black pepper.

3. Divide spinach among four dinner plates or shallow salad bowls. Top with tortellini mixture. Serves 4.

From Better Homes and Gardens

Submitted by Shelli