Pasta Salad

Submitted by Eve Lamb

• 7 oz noodles any kind
• 4-5 celery sticks diced
• 1 tomato diced
• Roasted red pepper strips about 2-3 big scoops diced
• Red pepper diced
• Half can of black olives diced

You can used any bottle dressing Italian or Greek Homemade Dressing whisk together:

• 2-3 tsp finely diced shallot onion
• 1/2 cup mayo
• 2 tbs Dijon or yellow mustard
• 1/2 of a lime (juice)
• 2 heaping tbs of sugar
• Pinch of salt
• 2 tbs of distilled white vinegar. 
• (If you do not add the Greek dressing add 1/4cup of vinegar not 2 tbs)
• I add 1/4 cup of Greek salad dressing which is optional. 

 DIRECTIONS:

Cook pasta noodles rinse and drain well and set aside in med bowl.

Chop and add all diced veggies

Make and add dressing keep about 1/4 cup for right before serving. 

Chill for 1 hour to over night.

Bam!  Best pasta ever :)

Southwest Spaghetti Squash

Ingredients

1 Spaghetti Squash (about 3 pounds)

1 15-ounce can mild rotel tomatoes

1 15-ounce can black beans, rinsed and drained

½ cup shredded Monterrey Jack cheese

¼ cup finely chopped cilantro **I substitute chopped parsley or omit altogether

1 teaspoon ground cumin

¼ teaspoon garlic salt

¼ teaspoon black pepper

Instructions

Preheat oven to 350 degrees.  Spray baking pan with nonstick cooking spray.  I use olive oil.

Cut squash in half lengthwise.  Remove and discard seeds.  Place squash, cut side down, in prepared baking pan.  Add ½ inch water.  Bake 45 minutes to 1 hour or just until tender.  **I use the convection oven for 15-20 minutes.

Or

Cut off the stem end of the squash, cut the squash in half and remove the seeds with a spoon. Add 1 cup of water to the pressure cooker pot. Place the spaghetti squash on a steamer basket or rack in the pot. Cook 8 minutes on high pressure. Use a quick pressure release.

When squash is cool enough to handle, use a fork to scrap the strands of “spaghetti” from the skin.

1.      Scrape “spaghetti” into a mixing bowl.

2.      Add rotel tomatoes, black beans, ½ cup shredded Monterrey Jack cheese, ¼ cup finely chopped cilantro (optional),  ground cumin, garlic salt,  and black pepper.

3.      Toss well. 

4.      Spoon mixture into prepared baking dish. 

5.      Sprinkle with ¼ cup shredded Monterrey Jack cheese.

6.      Bake, uncovered, 30 – 35 minutes or until heated through. **I use the convection oven for 15-20 minutes.   Serve immediately.

Makes 4 servings.

I like it served over lettuce.

Recipe shared by Kimberly A.

Fettuccine Veggie Explosion

(Serving for 1)

Ingredients

1 cup fettuccine noodles

½ cup broccoli florets

½ cup red pepper chunks

½ cup large zucchini chunks

1 wedge laughing cow Swiss cheese

1 tablespoon sour cream

2 teaspoons Parmesan-style topping

salt and pepper to taste

garlic powder (optional)

Instructions

1        Prepare pasta according to instructions.

2        Steam veggies for 2-3 minutes.

3        Place pasta in a microwave safe bowl and top with the cheese wedge, sour cream, and Parmesan cheese.  Microwave for one minute.

4        Stir well and then microwave for an additional minute.

5        Mix in veggies and season with salt and pepper.  If you like add some garlic powder.

Recipe shared by Kimberley A.

Vegetarian Chili

Ingredients

2 tablespoons olive oil

½ cup onion

4 cloves garlic, minced

1 green bell pepper, diced

1 zucchini, diced

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon oregano

1 15-ounce can pinto beans

1 15-ounce can black beans

1 15-ounce can garbanzo beans

1 15-ounce can tomato sauce

Grated cheddar cheese (optional)

Instructions

1.       Heat olive oil in saucepan.  Saute onion, garlic, green pepper, and zucchini for 5 minutes.

2.       Add remaining ingredients. Simmer for 30 minutes to combine flavors.

***This may be served over a bed of rice or a potato.

Recipe shared by: Kimberly A.

Seipert's Grilled Zucchini

This is kind of our go to veggie in the summer when we are grilling. Super simple and delish.

Grilled Zucchini

Ingredients

• Zucchini
• Cooking Spray or Olive Oil
• Your favorite Seasoned Salt
• Shredded (Grated) Parmesan Cheese

Directions:

1. Slice zucchini lengthwise if using small Zucchs, or into discs if using that big fatty that you forgot to pick earlier!
2. Spray each side with cooking spray or toss in some olive oil to coat.
3. Sprinkle with your favorite seasoned salt. (Lawry's for example)
4. Place zucchini on the top rack of the grill. (med heat)
5. Grill for 3 minutes.
6. Flip zucchini and grill an additional 3 minutes.
7. Remove from the grill, and serve.
8. Sprinkle Parmesan cheese on top for added goodness.

*Tip- if you want those pretty grill marks, don't mess with the zucchini and only flip once. 

Preparation time: 5 minute(s)
Cooking time: 6 minute(s)

Sweet Potato Quesadillas

from "Moosewood Restaurant Cooks at Home"

1 1/2 c. finely chopped onion
2 cloves garlic, minced or pressed
3 Tbsp. vegetable oil
4 c. grated, peeled sweet potatoes (about 3 potatoes)
1/2 tsp. dried oregano
1 tsp. chili powder (I use a Tbs.)
2 tsp. ground cumin
generous pinch of cayenne (optional)
salt and ground black pepper to taste
1 c. grated sharp cheddar cheese

8 tortillas (8-10 in. size)
salsa
sour cream

Saute the onions and garlic in the vegetable oil until the onions are translucent. Add the grated sweet potatoes, oregano, chili powder, cumin, and cayenne. Cook, covered, for about 10 minutes (if you have used the fine grate. I recommend a food processor), stirring frequently to prevent sticking. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Spread 1/8 of the filling and 2 Tb. of cheese on half of each tortilla, leaving a 1/2-in. border along the edge and cook in a heated (med. heat), lightly oiled skillet for 2-3 minutes per side - until the cheese is melted and the filling is hot.