Vegetarian Linguine

This is a great recipe for the summer time.  I have actually had this recipe for years, but haven't made it until just a few weeks ago.  You could definitely add other veggies and if you wanted some meat, you could add chicken.  We liked it minus the meat though.  It reheats really nicely too!

Vegetarian Linguine

6 oz. uncooked linguine

2 medium zucchini, thinly sliced

½ lb. fresh mushrooms, sliced

2 green onions, chopped

1 garlic clove, minced

2 Tbsp butter

1 Tbsp olive or canola oil

1 large tomato, chopped

2 teaspoons minced fresh basil

½ teaspoon salt

¼ teaspoon pepper

4 oz provolone cheese, shredded

3 Tbsp shredded parmesan cheese

Cook linguine according to package. Meanwhile in a large skillet, sauté zucchini, mushrooms, onions, and garlic in butter and oil for 3-5 minutes.  Add the tomato, basil, salt, and pepper; cover and simmer for 3 minutes.  Drain linguine; add to vegetable mixture.  Sprinkle with cheeses and toss to coat.

I actually just put the cheese on the table and let each person top their own.  I think it's better to keep the cheese separate for when you reheat too!

Mexican Rice

I have been wanting a recipe for rice to make for when we eat tacos or enchiladas or really anything Mexican.  I found this recipe on Annie's Eats website (the one where Lisa discovered royal icing).  This is a great dish.  It makes a lot, but tastes like something from a restaurant.  I made it this weekend to go with the Chicken Enchiladas on her website.  Both recipe are a bit time consuming, but totally worth it.  I made the rice first which worked out nicely.  We are planning on having the leftovers tomorrow night with some stead.

Mexican Rice
Ingredients:
2 ripe tomatoes, cored and quartered
1 medium white onion, peeled, trimmed and quartered
2 cups long grain white rice
1/3 cup canola oil
4 cloves garlic, minced or pressed through a garlic press
3 medium jalapenos, ribbed, seeded and minced
2 cups low-sodium chicken broth
1 tbsp. tomato paste
1 1/2 tsp. salt
1/2 cup minced fresh cilantro (optional)
1 lime, cut into wedges for serving

Directions:
Preheat the oven to 350 degrees F and move a rack to the middle position.  Process tomatoes and onions in the food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary.  Transfer the mixture a liquid measuring cup; you should have 2 cups (if necessary, spoon off excess or add water so that the volume equals 2 cups).  

Place the rice in a large fine mesh strainer and rinse under cold running water until the water runs clear, about 1 1/2 minutes.  Shake rice vigorously in strainer to remove all excess water.

Heat the oil in a heavy-bottomed oven-safe Dutch oven or straight-sided sauté pan with a tight-fitting lid over medium-high heat, 1 to 2 minutes.  Add the rice and fry, stirring frequently, until it is golden and translucent, 6 to 8 minutes.  Reduce the heat to medium; add the garlic and minced jalapenos; cook, stirring constantly, until fragrant, about 1 1/2 minutes.  Stir in pureed tomatoes and onions, chicken broth, tomato paste and salt; increase heat to medium-high and bring to a boil.  Cover the pan an transfer to the oven; bake until the liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.

Stir in cilantro (if desired) and serve with lime wedges. 
Source: adapted from Dinner and Dessert, originally from Cook’s Illustrated, September 2004

Minted Chickpeas and Carrots

I am forever on a quest for side dishes/veggies to serve for dinner. While making my new and improved menu board, I revisited some of my WW cookbooks for ideas. I came across this little gem, and boy am I ever glad I made it! It was SO yummy! Don't let the list of ingredients put you off. It's pretty easy to prepare and can really easily be doubled or tripled. AND it's a no cook dish!

Source: Weight Watchers Ultimate Core & Flex Cookbook

Ingredients

• 1 (15 1/2-ounce) can chickpeas, rinsed and drained
• 3 carrots, shredded
• 1/2 cup slice radishes (I used about 4-5 medium sized radishes)
• 1/4 cup diced red onion
• 1/4 cup chopped fresh mint
• 1 Tbsp fresh lemon juice
• 2 tsp extra-virgin olive oil
• 1 small garlic clove, crushed thru a press
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper

Directions

• Combine the chickpeas, carrots, radishes, onion, and mint in a large bowl.
• Combine the lemon juice, oil, garli, cumin, salt, and pepper in a small bowl; toss with the chickpea mixture. 

Yield: 4 servings.


NOTES:

• The book suggests purchasing a package of shredded carrots, but I found using the shred plate on my food processor works just as well. 
• Next time I'll also be using the food processor to chop the onion and mint (separately) which will also add to the time savings esp since the food processor doesn't need to be washed in between uses.

Pork Chops and Mushrooms

I made it goal last fall to use my crock pot more.  For a while I was really good about using it once a week.  I worked hard on using a variety of meat - one week pork, one week chicken, etc. . . I still want to use it at least once a week, but I haven't been quite as good.  Here is a recipe I found last fall. It's super easy and I bet you could use chicken or beef in place of the pork chops.

Pork Chops and Mushrooms

4 boneless pork chops, 1/2 inch thick
2 medium onions, sliced
4 oz. can sliced mushrooms, drained
1 envelope dry onion soup mix
1/4 cup water
10 3/4 oz can golden cream of mushroom soup

1. Place pork chops in greased slow cooker. Top with onions and mushrooms.
2. Combine soup mix, water and mushroom soup. Pour over mushrooms, onions and pork chops.
3. Cover. Cook on Low 6-8 hours.

I usually serve with egg noodles, but you could do potatoes or even rice.

From Fix-it and Forget-it Cookbook: Feasting with your Slow Cooker by Dawn J. Ranck and Phyllis Good

Tomato and Spinach Pasta Toss

Ok - I am going to try and get back on track with posting a few recipes!  We kind of fell off last year, but hopefully we can do a little more sharing.  I am planning on making this one tonight.  It's one that I have no idea where I got the recipe from, but I made a few tweaks to the original.  Reid likes this one and requested it for this week.  It's pretty easy and you can add or delete items and it would still be a yummy dish. 

Tomato and Spinach Pasta Toss

2 cups penne pasta (7 oz) uncooked

½ lb hot or mild Italian sausage

1 package (6 oz.) baby spinach leaves (7 cups)

1 can (14 ½ oz.) diced tomatoes with basil, garlic and oregano, undrained

1 cup shredded mozzarella cheese (part-skim)

2 Tablespoons grated parmesan cheese

Additional ingredients:

Tomato sauce (small can)

Mushrooms

Garlic

Cook pasta as direction on package.  Meanwhile, crumble meat into large deep skillet.  Cook on medium-high heat until cooked through, stirring occasionally; drain.  Add spinach, tomatoes, mushrooms, tomato sauce, and garlic.  Cook 2 minutes or until spinach is wilted, stirring occasionally.  Remove from heat; cover to keep warm.  Drain pasta; place in large serving bowl.  Add meat mixture and cheeses; mix lightly.

NOTES:

• I added the additional ingredients to the recipe.  I have used fresh mushrooms in the past, but tonight I am going to use canned.  
• You may want to add some additional seasoning like oregano or Italian seasoning.
• Not a fan of spinach?  You could omit and serve with a salad. 
• I like to serve with some type of bread