Paleo Vegetable Beef Curry

Paleo Vegetable Beef Curry
Adapted from Quick & Easy Paleo Comfort Foods

1 tbsp coconut oil
1 pound steak, diced
1 cup onion, chopped
1 red bell pepper, chopped
2 tbsp green curry paste
2 cups broccoli florets, fresh/raw
¼ cup basil, diced
1 cup beef broth
1 cup unsweetened coconut milk
1 tbsp fish sauce
1/2 tsp red pepper flakes
3 cups cauliflower rice (cauliflower shredded through processor)
¼ cup water

Heat oil over medium heat in a large pan. When oil begins to smoke, add meat and brown on all sides, 3 minutes. Add onions, peppers and curry paste; saute for 3 minutes. Add broccoli and basil; saute for 2 minutes. Add broth, milk, fish sauce, and red pepper flakes; bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes covered; stir; cook 10 more minutes uncovered. When curry is almost done, add cauliflower rice and water in a large microwave safe bowl. Cover with a paper towel and microwave on high for 2 minutes to steam. Plate rice and serve curry over top. Add red pepper flakes and salt to taste.

Review: We really enjoyed the flavors, but had to add a lot of red pepper flakes to give it some kick, so I added this to the recipe. Also, it was more soupy than we like, so I reduced the beef broth a bit and think that will make it even better next time. It was more like a soup than a curry to me and very thin, so know that going in! All in all, we did really enjoy this and I loved how packed it was with  yummy veggies.

Ricotta Shells with Homemade Marinara

Ricotta Shells with Homemade Marinara
Recipe inspired by Real Simple recipe
Makes 4 Servings

8 oz. jumbo pasta shells (28 shells)
1/4 cup olive oil
2 tsp minced garlic
1 28-oz. can whole peeled tomatoes
Kosher salt and black pepper
1 1/4 cup fat-free ricotta cheese
6 tbsp fresh basil leaves, diced; divided
4 tsp reduced fat grated Parmesan cheese

Cook pasta according to package instructions (make an extra shell or two in case they stick!). Drain and return to pot. Meanwhile, heat oil in a large saucepan over medium heat. Add garlic and cook for 15 seconds. Crush tomatoes in hands (be careful - wear an apron!) and ad them and their juices to the pan. Season with 3/4 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until thickened, 15 minutes. Mix together ricotta with 4 tbsp basil.. Stuff each shell with about 1 tbsp ricotta mixture. Place 7 stuffed shells on each plate/bowl/etc.. Top with 1/4 of the tomato sauce, 1 tsp of the parmesan cheese and a portion of the remaining basil. Top with additional salt or pepper as needed/to taste.

Nutritional Information: 440 calories, 56 carbs, 16 fat grams and 17 protein grams.

Review: We just loved this. I was at first very nervous about using so much olive oil, but it really made the sauce, which is the star of this recipe, as is the fresh basil. This was wonderful and reheated very well. For those who want less fat grams:  I feel certain that 3 tbsp would taste the same! For those who want to sub those fat grams out for something else: If you took out the tbsp of olive oil, I feel like you could replace it with light ricotta cheese (vs. fat-free) and that would be great.For those who hate stuffing shells: You can use a short pasta  (like rotini or farfalle) and just drop in balls of ricotta/basil vs. stuffing the shells - would be quicker!

Caprese Breakfast Cups

Caprese Breakfast Cups
Makes 4 Servings (12 cups/3 cups per serving)
Recipe adapted from Cooking with Mel

12 Wonton Wraps
2 oz. (56 grams) reduced fat mozzarella cheese, shredded (divided)
5 eggs
½ tbsp garlic powder
½ tbsp minced garlic
1 tsp Italian seasoning
½ tsp salt
½ tsp pepper
¼ cup fat-free milk
24 slices turkey pepperoni, quartered
12 grape tomatoes, quartered
12 tsp parmesan Cheese, shredded
4 tbsp fresh basil, diced

Preheat oven to 400. Spray nonstick spray into muffin tins. Add one wonton wrap to each muffin cup and add all of the mozzarella cheese at the bottom (14 grams of cheese for each 3 cups/serving). Bake for 5 minutes. Combine eggs, garlic powder, minced garlic, Italian Seasoning, salt, pepper and milk. Whisk together.Carefully pour egg mixture evenly across each cup. Quarter tomatoes and add to egg cups along with basil and pepperoni. Use a spoon to ensure that toppings are covered with egg mixture. Top each cup with parmesan cheese. Bake for 10 to 12 minutes (or until the eggs are set).

Nutritional Information: 253 calories, 15 carbs, 12 fat grams and 18 protein grams.

Review: LOVED. Great little breakfast bites and I loved that you got 3. The caprese taste really came through - definitely use fresh basil! And they reheated wonderfully the next day at work. I'll definitely have these again, would even consider dipping in a side of spaghetti sauce! The calorie count is a bit low, so definitely consider a side of fruit or a healthy bar to have before lunchtime. These were TOO easy - next time I'm going to make 2 batches and try freezing half - I have a feeling they'll reheat from frozen very well!

Italian Wonton Bites

Italian Wonton Bites
Makes 12 Appetizers

12 wonton wrappers
24 turkey pepperonis
12 tbsp reduced fat spaghetti sauce (3/4 cup)
56 grams reduced fat mozzarella cheese (for inside cups)
28 grams reduced fat mozzarella cheese (for on top of cups)
4 tsp fresh, shredded parmesan cheese
Fresh basil, diced, as garnish
Red pepper flakes to taste

Preheat oven to 350. Spray nonstick spray into muffin tins. Add one wonton wrap to each muffin cup and add 14 grams of cheese for each 3 cups/serving. Bake for 8 minutes – checking frequently to make sure they don’t burn. Remove from oven, add 1 tbsp sauce and 2 pepperonis to each cup. Top with final ounce of cheese across each cup, 1 tsp of parmesan across each set of 3 cups and sprinkle each with basil.

Nutritional Information (per cup): 55 calories, 9 carbs, 2 fat grams and 4 protein grams.

Review: Yummy! These were saucy, so they were a tad messy! I'd suggest using less sauce to make them a little bit easier to manage, or doubling up the wontons so they can hold it better. Other than this, I'd make them exactly the same - great little bites, fun appetizer and flavorful. Good bites - LOVING making recipes with wontons!

Supreme Pizza Lasagna

Supreme Pizza Lasagna
Makes 6 Servings

½ cup red onion
8 oz. mushrooms
1 large bell pepper, diced
2 large tomatoes, diced
1 tbsp minced garlic
1 tsp olive oil
400 grams fat-free ricotta cheese
1 egg
150 grams mozzarella cheese, shredded (divided)
2 tbsp parmesan cheese
1/2 tsp dried oregano
2 - 4 tbsp fresh basil, chopped
Salt and pepper to taste
3 ½ cups low-calorie spaghetti sauce
12 no-boil lasagna noodles
¼ cup progresso Italian Bread Crumbs
50 turkey pepperonis
Optional for spice: red pepper flakes

Preheat oven to 475. Toss onion, mushrooms, bell pepper, tomatoes, garlic and oil in a bowl. Season with salt to taste. Place vegetables on a baking sheet coated with cooking spray. Spray cooking spray lightly over top of vegetables. Roast for 22 minutes, until golden brown.While they’re cooking, in a medium-sized bowl, add ricotta, egg, 60 grams of mozzarella cheese, parmesan cheese, oregano, basil, salt and pepper. Combine until mixed thoroughly. Layer a rectangular baking pan with one cup spaghetti sauce. Lay four noodles on top. Spread half of ricotta mixture on the noodles. Then, once done, spoon half of vegetable mixture on top. Repeat with one cup sauce, four noodles, remainder of ricotta mixture, remainder of vegetable mixture and one cup sauce. Top with 50 turkey pepperonis spread evenly, then last four noodles, remaining ½ cup sauce and remaining 90 grams of cheese. Sprinkle on bread crumbs. Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes.

Nutritional Information: 410 calories, 49 carbs, 12 fat grams and 22 protein grams.

Review: YUM – it tasted just like pizza to me, but then lasagna. I just really liked it. I always get nervous making my own recipes, but I had all of the vegetables to roast (they were about to go bad!), then the pepperonis were on hand and it just kind of hit me – supreme pizza lasagna! The servings were filling and me and Austin both liked it a lot. I’ll definitely make this again, good dish for a crowd!

whole dish

Vegetables to roast! You can do a huge tray, and then use for several recipes!

Asian Peanut Pesto

Spicy Asian Peanut Pesto
Inspired by Café Lynnylu
Makes 4 Servings

40 basil leaves
1 tbsp soy sauce
7 tbsp Jif extra crunchy peanut butter
1 tsp siracha hot chili sauce
1/4 cup hot water (or pasta water)

Add all ingredients and pulse until well blended. If too thick, add more hot water and pulse.

Additional Items to make Meal:

12 oz. chicken, diced and sprinkled with salt
8 oz. pasta, cooked per package instructions

Heat large pan sprayed with nonstick cooking spray over medium heat. Add chicken. Cook for 5-6 minutes until chicken is just cooked, still a little pink. Add pesto. Stir until blended well. Add cooked, drained noodles. Stir until well coated. Add 1 tsp of hot water at a time to loosen up the mixture if need be. Divide into four servings. Top with additional basil as garnish if desired.

Nutritional Information (with Chicken & Pasta): 464 calories, 49 carbs, 16 fat grams and 34 protein grams.

Review: Really good recipe, but definitely not a normal/standard pesto! It has the consistency of a pesto, but it has a heavy peanut taste. The peanut butter provided a solid base, and you could tell that PB is in there, so if you're not a PB fan stay away! Austin said it's like pesto with an infusion of heavy peanut flavor. We liked that it was so saucy due to the water, and that it was different. It made a lot of sauce, froze well, and reheated well. - we'll definitely make this again!

Italian Egg Bake

Italian Egg Bake
Makes 6 Servings
Inspired by a Pillsbury recipe

1 pound reduced fat sausage
4 cups frozen hash-brown potatoes, thawed
4 oz. (1 cup) Cabot 75% reduced fat cheddar cheese
6 tbsp diced sun-dried tomatoes (not packed in oil)
6 large eggs
¾ cup fat-free milk
¼ teaspoon salt
1/8 teaspoon pepper
¼ cup Progressso Panko Italian bread crumbs
4 tsp (10 grams) shredded fresh Parmesan cheese
¼ fresh basil, diced
Red pepper flakes, garlic powder, Italian Seasoning to taste

Heat oven to 450. Spray rectangular baking dish with nonstick cooking spray. In large nonstick skillet, cook sausage over medium-high heat until browned, stirring occasionally. In medium bowl, combine potatoes and 2.5 oz. cheese. In baking dish, layer potato mixture, sausage, tomatoes and half of the basil. In medium bowl, beat eggs. Add milk, salt and pepper; beat well. Add optional seasonings to taste (red pepper flakes, garlic powder, Italian seasoning). Pour evenly over potato mixture. Top with bread crumbs. Cover with foil. Bake for 30 minutes. Uncover; sprinkle with remaining 1.5 oz. Cabot cheese and Parmesan cheese. Bake uncovered for an additional 3 minutes until cheese melts.

Nutritional Information: 353 calories, 24 carbs, 17 fat grams and 24 protein grams.

Review: Winner! Tasted great and was very filling - didn't take long either which is always nice. I'd pre-cooked the sausage, so it was already in a box cooked and ready, and the cheese was already grated too - this helped! I loved the addition of the fresh basil, it definitely made the recipe along with the sundried tomatoes. I also liked the add of the Italian bread crumbs - the crunchy topping was nice with the softer, fluffy egg/potato layer. I will absolutely make this again, and of course it's great that it makes 6 servings AND reheats well. And I've added it to my new favorite breakfast - move over brunch pizza squares- there's a new casserole in town! (forgive my cheesy lameness) :)

Lemon Basil Almond Pesto

Lemon Basil Almond Pesto
Adapted from Tastespace
Makes 4 Servings

1 tsp lemon zest, finely grated
Juice from ½ lemon
50 grams almond slivers
1 packed cup basil (about 40 leaves)
1 tbsp minced garlic, jarred
1/8 tsp salt
2 tsp olive oil
2 tsp hot water

Add almonds to food processor. Puree. Add remaining ingredients except for water and pulse until well blended. If too thick, add hot water and pulse.

Additional Items to make Meal:

16 oz. chicken, diced and sprinkled with salt
8 oz. pasta, cooked per package instructions

Heat large pan sprayed with nonstick cooking spray over medium heat. Add chicken. Cook for 5-6 minutes until chicken is just cooked, still a little pink. Add pesto. Stir until blended well. Add cooked, drained noodles. Stir until well coated. Add 1tsp of hot water at a time to loosen up the mixture if need be. Divide into four servings. Top with additional basil as garnish if desired.

Nutritional Information (with Chicken & Pasta): 418 calories, 46 carbs, 11 fat grams and 36 protein grams.

Nutritional Information (pesto only): 94 calories, 4 carbs, 9 fat grams and 3 protein grams.

Review: Awesome. I'm a huge fan of lemon and basil anyway, so knew this would be a favorite. I was intrigued at using the almonds instead of the pinenuts, but it gave it a sweeter, nuttier flavor. I liked it a lot! This was more of a lime green than a deep green, but of course I could have added more basil. That's kind of the beauty of making your own pesto - you can add more amounts of low-calorie or no-calorie ingredients like lemon juice and basil to make it your own. We tasted as we made it (with cooked noodles - just dipped them into the blender). So while the above mixed worked for us (i.e. half a lemon of juice was plenty!), mix it up - just know that if you add more almonds or olive oil the nutritional information WILL be impacted. I hope this helps, I hope you try it and I hope you enjoy it as much as we did. I'll let you know how it freezes. :)

Margarita Pasta

Margarita Pasta
Makes 4 Servings
Recipe adapted from Real Simple

10 oz. spaghetti
3 large beefsteak tomatoes, each cut into 4 thick pieces
2 tbsp olive oil
4 oz. reduced-fat mozzarella, grated
6 tsp full-fat grated parmesan
2 tsp minced garlic
½ tsp crushed red pepper
¾ cup fresh basil leaves, plus more for serving
Salt and Pepper

Heat broiler. Cook pasta according to package instructions. Drain and return to pot. Meanwhile, arrange tomatoes into a single layer on a baking sheet sprayed with nonstick cooking spray. Season with ¼ tsp each salt and pepper. Dividing evenly, sprinkle the slices with mozzarella and parmesan. Broil until cheese is bubbly and golden, 3 to 5 minutes. In a small saucepan, warm oil with garlic and red pepper over medium heat until fragrant, 2 minutes. Add the garlic oil, basil, ½ tsp salt, and ¼ tsp pepper to the pasta and toss to combine. Serve topped with tomatoes and additional basil.

Nutritional Information: 449 calories, 56 carbs, 15 fat grams and 23 protein grams.

Review: What's not to like? I'm a  huge margarita pizza fan so I figured i'd be a fan of this! The pasta really gets a lot of flavor from the garlic mix, and the tomatoes came out super juicy and cheesy. Just make sure to use large ones so you have enough surface for the cheese to go on! We thought this one reheated well, too. The tomatoes weren't as crispy, but still good, and since the pasta had so much juice with the tomatoes and "sauce' it didn't dry out, always a must for reheating! This was also a 20 minutes or less recipe for sure - and another yummy meatless dish. To reduce the calories/fat, I'd suggest using 2.5 or 3 oz. of mozzarella instead, I don't think it would be missed! I would definitely leave the olive oil at this level though.

Egg & Veggie Breakfast Pockets

Egg & Veggie Breakfast Pockets
Recipe adapted from Better Homes & Gardens
Makes 4 Servings

5 eggs
2 tbsp egg substitute, divided
1 tsp olive oil

2 tsp minced garlic
½ cup chopped onion
1 package reduced fat crescent rolls
1 ½ cups baby spinach leaves
¼ cup fresh basil, diced
4 tsp grated parmesan cheese
2 oz. fat-free feta cheese
½ cup low-calorie spaghetti sauce

Preheat oven to 400. In a bowl, whisk together eggs, parmesan, 1 tbsp egg substitute, ¼ tsp salt and ¼ tsp pepper. In a large skillet, heat olive oil over medium heat. Add onion. Cook and stir for 3-4 minutes until tender. Add spinach and basil, then pour egg mixture into skillet. Cook without stirring until mixture begins to set around edges. With a large spatula, lift and fold partially cooked egg mixture so the uncooked portion flows underneath. Cook until heated through. Unroll crescent rolls on wax paper, and separate into 4 rectangles. Press seams together. Divide egg mixture into four, and place one serving on each crescent rectangle. Top with feta, then pick up one side and fold over to the middle. Pick up the other side and do the same. Press together the new seam, and fold over the ends, using your fingers to press the sides closed. Repeat with the other three. Brush top of each with egg substitute. Bake uncovered for 15-20 minutes. Serve each with 2 tbsp spaghetti sauce.

Nutritional Information: 325 calories, 27 carbs, 16 fat grams and 18 protein grams.

Review: Love this flavor! This was my first time having spaghetti sauce for breakfast but wow - it works great with this! The pocket was just crispy and soft enough - the onions added nice crunch and the spinach mixed in well. The garlic helped give it a bit of kick, and the egg filling went well in the crescent. All in all a good breakfast. Yes, a bit high in fat, but it kept me full for hours. It also reheated very well - it wasn't as crispy but it was just as good and didn't lose its flavor.

the outside before cutting!

Greek Stuffed Chicken with Lemon Orzo

Greek Stuffed Chicken with Lemon Orzo
Recipe adapted from Fitness Magazine
Makes 4 Servings

5 oz. fresh spinach
2 tsp minced garlic, jarred
Pinch nutmeg
4 4-oz. boneless, skinless chicken breasts
¾ cup fat-free feta cheese
1 tsp fresh basil
1 tbsp olive oil
8 oz. orzo
1 tsp lemon zest
1 tbsp lemon juice
¼ cup parmesan cheese (Kraft)
¼ cup fresh parsley

Preheat oven to 350. Coat a baking sheet with cooking spray. Warm a large nonstick skillet over medium heat. Add spinach and cook, tossing, 3 minutes until wilted. Add garlic and nutmeg and cook, tossing, 2 minutes. Transfer to a colander. Once cooled off, squeeze liquid from spinach and then add to a bowl with feta and basil. Use a knife to cut feta and spinach into smaller, easier to stuff, pieces. Butterfly chicken and open like a book. Cover with wax paper and pound to an even ¼-inch thickness. Place a quarter of the mixture along the center of the breast; roll and secure with toothpicks. In the skillet, heat 1 tsp oil over medium-high heat. Add stuffed chicken and cook 4 to 5 minutes or until the bottoms are golden. Turn and cook another 5 minutes. Transfer chicken to baking sheet and cook for 15 minutes. Bring pot of water to a boil; add orzo and cook according to package instructions. Drain, reserving 2 tbsp of liquid, and toss with lemon zest, lemon juice, parmesan, parsley and remaining 2 tsp olive oil. Use liquid if needed.

Nutritional Information: 421 calories, 45 carbs, 8 fat grams and 43 protein grams.

Review: Whoa! It was a great recipe. The chicken was super tender and juicy, and the stuffing was flavorful. The garlic gave the spinach a nice flavor. The pasta paired perfect with it - the parmesan thickened up the orzo, and the parsley, olive oil and lemon zest (more so than the juice) gave it a lot of punch. It was a nice, light meal with lots of color that was very filling!

Lemon Basil Pasta

Lemon Basil Pasta
Recipe adapted from Better Homes & Gardens
Makes 4 Servings

10 oz. linguine
1 15-oz. can cannellini beans, rinsed and drained
½ of a lemon
2 ½ tbsp olive oil
1 cup fresh basil leaves
1 tsp minced garlic

Cook pasta according to package instructions. Add beans for the last two minutes of cooking time. Remove ½ cup cooking liquid and set aside. Drain pasta and beans. Meanwhile, finely shred peel from the lemon half. In food processor or blender, combine lemon peel, basil, garlic, olive oil, juice from lemon half, ½ tsp salt and ¼ tsp pepper. Process until smooth. Add reserved cooking liquid, 1 tbsp at a time, until desired consistency (I used 3 tbsp). Toss lemon-basil mixture with pasta mixture.

Nutritional Information: 409 calories, 71 carbs, 10 fat grams and 15 protein grams.

Review: I liked this but didn't love it. I think with this one I just really missed the meat and that made me sad. It was great hot, but not as good reheated. I don't hate it or anything, I just would give it a 3/5. I normally don't post my 3/5 recipes, but I LOVE the idea of a bean pasta and want to work with this one to hopefully like it more. Any ideas?!

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna
Recipe adapted from a For the Love of Cooking recipe and a Self Magazine recipe
Makes 4 Servings

½ pound tomatoes, cut in ¼ inch slices
½ pound zucchini, cut in ¼ inch slices
½ pound yellow squash, cut in ¼ inch slices
½ red bell pepper, cut in 1-inch strips
½ yellow or green bell pepper, cut in 1 inch strips
¼ pound mushroom caps, cut in ¼ inch slices
1 tsp salt
1 tbsp minced garlic
2 tsp olive oil
2 - 4 tbsp fresh basil, chopped
1 to 1 ½ cups spinach
1/2 tsp dried oregano
Salt and black pepper, to taste
400 grams fat-free ricotta cheese
1 egg
2 tbsp parmesan cheese
6 no-boil lasagna noodles
130 grams mozzarella cheese, shredded (divided)
3 cups low-calorie spaghetti sauce (1 28 oz. jar)

Preheat oven to 475. Toss tomatoes, zucchini, squash, peppers, mushrooms, salt, garlic and oil in a bowl. Place vegetables on a baking sheet coated with cooking spray. Spray cooking spray over top of vegetables. Roast for 22 minutes, until golden brown. In a medium-sized bowl, add ricotta, egg, 60 grams of mozzarella cheese, parmesan cheese, oregano, basil, salt and pepper. Combine until mixed thoroughly. Layer an 8 x 8 inch baking pan with one cup spaghetti sauce. Lay two noodles on top. Spread half of ricotta mixture on the noodles. Then spoon half of vegetable mixture on top and finish by layering on spinach leaves. Repeat with one cup sauce, two noodles, remainder of ricotta mixture, remainder of vegetable mixture and remainder of spinach leaves. Top with last two noodles. Then top with remaining sauce and remaining 70 grams of cheese. Bake covered** in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes.

**This really fills the dish, so make sure you spray the foil with nonstick cooking spray and place spray-side down over the top so that it doesn't stick to the cheese.

Nutritional information: 423 calories, 48 carbs, 13 fat grams and 29 protein grams.

Review: Seriously? I've never made this before?! What?! Loved it. Austin said it was fantastic, and he didn't miss the meat. It was a perfect blend of veggies and cheeses - it was OOZING cheese - fantastic. I loved the roasted veggies, too. It really added so much to this dish (over sautéing them, I think!). Next time, I could see myself doubling the veggies, then using half over quinoa and then half for this lasagna - I would just hate to not roast more now that I now how awesome they come out! And while this does occupy your oven for a bit of time between the roasting and cooking, if you're pre-cooking other meals you could easily be cooking on the stove or in a slowcooker, or prepping for your other meals on the cutting board!

pic of whole pan

Zucchini and Parmesan Pasta

Zucchini and Parmesan Pasta
Makes 4 Servings

Recipe inspired by Cooking with My Kid

1 pound zucchini, grated
1 tbsp minced garlic, jarred
1 tbsp chopped basil
zest of 1 large lemon
1 ½ tbsp olive oil
1 tbsp fresh lemon juice
11 oz. angel hair pasta
¼ tsp red pepper flakes
¼ tsp black pepper
2 tbsp + 2 tsp grated parmesan cheese

Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large skillet on medium high. Add garlic, lemon zest, lemon juice and basil. Cook for 3 minutes. Put grated zucchini in a colander, squeeze out some of the moisture then add it to the skillet. Turn heat down to medium low and continue to sauté veggies. When water is boiling, cook pasta for 6 minutes. Do not drain. Instead, use tongs to transfer cooked pasta into the skillet with the zucchini. Use the tongs to toss the pasta with the zucchini and cook for another few minutes until it is all combined. Then add salt, pepper, red pepper flakes and parmesan cheese and stir one more minute.

Nutritional Information: 374 calories, 57 carbs, 9 fat grams and 16 protein grams.

Review: Awesome. I can't get over what a great meat substitute zucchini is! Also, I've never grated zucchini. It couldn't be easier! The original recipe called for much more olive oil, no parmesan, more pasta, more servings, and no lemon juice. I didn't miss these items and liked the idea of 4 servings. And when I made it, I used a bit less zucchini - love the idea of a pound and think it would add a lot (so I changed it above). Also, I loved the garlic and red pepper flakes - great flavor. It tasted like a scampi - but with zucchini! I will make this again - loved the pasta and the lemony flavor - that zest goes such a long way!

Greek Pasta Salad

Greek Pasta Salad
Makes 4 Servings

Dressing:
2 tbsp olive oil
1 tbsp lemon juice
¾ tbsp red wine vinegar
1 tsp oregano, dried
¼ tsp basil, dried
1 tsp minced garlic, jarred
¼ tsp salt
¼ tsp pepper
½ packet splenda
1 oz. fat-free feta cheese
1 oz. fresh tomatoes, diced

Other:
1 oz. fat-free feta cheese
8 oz. pasta, small shape
3 oz. fresh tomatoes, diced
2-3 cups spinach

Optional:
1 cucumber, deseeded and diced
1 green bell pepper, diced
30 Hormel Turkey Pepperonis, quartered

Cook pasta per package instructions. Drain and set aside. Combine all ‘dressing’ items in a blender or food processor. Mix pasta with ‘other’ ingredients – feta cheese and tomatoes. Add ‘optional’ ingredients if desired. Toss with now-blended dressing. Serve on a bed of spinach.

Nutritional information (without pepperonis): 293 calories, 46 carbs, 8 fat grams and 11 protein grams.

Nutritional information (with pepperonis): 324 calories, 46 carbs, 10 fat grams and 11 protein grams.

Review: I think this one tasted best right after we made it. When we reheated it, it was a little bit dry. Probably because I didn’t use more oil. I added tomatoes in to the dressing part, and think it will improve the dryness. Or, I would suggest adding a 1/4 cup of nonfat Greek yogurt (like Fage). Regardless, this was a great, flavorful recipe – I love the dressing and it’s a super colorful and tasty dish. I think it’s going to make a great spring and summer staple around our casa. The pepperonis can be a fun add on, but of course no biggie to keep it meatless, which is what we're moving toward doing 1-2 days per week at our place!!

Ricotta Tomato Toast and Italian Eggs

Ricotta Tomato Toast and Italian Eggs

Makes 4 Servings

4 slices whole grain bread
½ cup fat-free Ricotta Cheese (124 grams)
10 fresh basil leaves
8 slices tomato
11 eggs
1 tsp Italian Seasoning
1 tbsp parmesan cheese

Set a pan to medium and spray with nonstick cooking spray. Whisk together eggs, Italian seasoning and parmesan cheese. Add to pan and scramble until cooked. While cooking eggs, toast bread. Spread each slice with two tablespoons of fat-fat ricotta cheese and top with basil leaves and tomato slices.

Nutritional Information: 295 calories, 16 carbs, 16 fat grams and 25 protein grams.

Review: LOVE the basily eggs - so good! The toast is great too, but just make sure you're okay with the fact that it's a bit cold (if that makes sense). The eggs are warm (obvi) but the toast isn't!

Tomato and Mozzarella Sammy

Picture coming soon!

Tomato and Mozzarella Sammy

Makes 1 Sandwich

2 basil leaves, finely diced

2 slices of Nature's Own wheat bread

1/4 tsp olive oil

2 slices of tomato

2 tsp light butter

1 tsp minced garlic, jarred

2 tbsp low-calorie spaghetti sauce

55 grams fresh mozzarella

Turn George Foreman on to heat up. Spread butter on one side of each piece of bread. Place butter side down in grill, then quickly add sauce, cheese, tomato, basil and a drizzle of olive oil. Top with second piece of bread (butter out) and close the lid. Heat for 4-5 minutes until desired crispiness.

Nutritional Information: 301 calories, 25 carbs, 16 fat grams and 20 protein grams.

Review: LOVE this sammy. Great flavor and love the fresh basil and tomatoes. The addition of butter and olive oil makes it taste very bad for you! For extra calories/protein - consider adding turkey pepperoni slices!

Tomato and Fresh Basil Crostini with Feta and Roasted Garlic Cheese Spread

Tomato and Fresh Basil Crostini with Feta and Roasted Garlic Cheese Spread

For the Love of Cooking recipe

1/2 cup fat free feta cheese
1/2 cup fat free sour cream
1/2 head of roasted garlic, chopped (recipe below)
Salt and pepper to taste
1 vine ripened tomato, sliced thinly
5-6 fresh basil leaves, chopped finely into ribbons
Fresh cracked pepper and sea salt

Preheat oven to 350 degrees. Combine feta cheese, sour cream, 1/2 head of roasted garlic, salt and pepper to taste and mix thoroughly. Place the baguette slices on a baking sheet and spray tops with cooking spray. Cook for 5-7 minutes or until golden brown. Remove from oven and set aside. Lay the basil leaves on top of each other and roll into a tube, cut into thin slices. Spread the feta mixture evenly onto the crostini then top with a slice of tomato, sprinkle with sea salt & fresh cracked pepper and top with basil ribbons.

Roasted Garlic
1 head of garlic
1 tsp olive oil
Dash of sea salt

Preheat oven to 350 degrees. Slice the top of the head off so every clove of garlic is exposed. Place on a small square of tinfoil.Drizzle with olive oil and salt to taste. Fold edges of tinfoil together and twist to make a sealed bundle. Place in oven and bake for 30-45 minutes depending on the size of the garlic. Let cool before serving. Squeeze to remove the roasted cloves.

Pasta Salad in Vinaigrette

Pasta Salad in Vinaigrette (on right)

For the Love of Cooking recipe

6 oz. rotini (or pasta of choice), cooked per instructions
Handful of cherry tomatoes, sliced in half
1 large cucumber, seeded & diced
1/4 sweet yellow onion, diced
1 orange bell pepper, diced
Feta cheese
Vinaigrette (recipe below)
Fresh basil, chopped
salt and pepper to taste

Cook pasta per instructions, drain and cool. Once the pasta has cooled, add the cherry tomato halves, cucumber, onion, bell pepper, feta cheese and basil then mix thoroughly. Slowly add the vinaigrette, salt and pepper. Taste and add more dressing as needed.

Vinaigrette:
½ cup canola oil
3 tbsp rice vinegar
1 tbsp red wine vinegar
2 cloves of garlic, minced
1 tsp spenda
Salt and pepper

Combine ingredients with a whisk. Let it sit overnight so flavors marinate together.

Greek Salad Bites

Greek Salad Bites

Recipe Girl recipe

1 oz. fat-free feta cheese crumbles
½ cup fat-free sour cream
¼ cup chopped fresh parsley
2 tbsp oil-packed sun-dried tomatoes, drained and finely chopped
2 cloves garlic, minced
½ tsp cracked black pepper
¼ cup finely shredded fresh basil
¼ cup chopped Kalamata olives, finely diced
1½ medium English cucumbers

In a small bowl, stir together all ingredients. Cover and refrigerate for at least two hours or overnight. Slice cucumbers on a slight diagonal into ¼-inch slices. Spoon ½ tbsp of the cheese mixture onto each cucumber slice. Arrange on serving platter. Serve immediately.

Yield: 20 to 30 appetizers