Low(er) Fat Baked Mac n' Cheese

You need:
1/2 finely diced white onion
1 tbspn minced garlic
1 generous handful of spinach leaves, coarsely chopped
1/2 cup roasted red pepper strips, coarsely chopped
1 small handful of sliced mushrooms
1/2 tsp salt
1/4 tsp ground pepper
1 cup low fat cottage cheese
3/4 cup low fat sour cream
1/2 cup non fat or low fat milk
2 cups (8 oz) grated cheese- (i used a bag of reduced fat cheddar) you can use all cheddar or your favorite cheese or a combination whatever you have on hand
4 cups elbow noodles cooked (8oz uncooked)
1/2 cup dry bread crumbs
pinch of salt, pepper, and paprika

Directions:
1. Boil and drain pasta according to directions on box.
2. Sauté onion and garlic in a small amount of butter. Add the spinach, red peppers, and mushrooms and continue to sauté over medium/low heat, until leaves are wilted (about 5 minutes).
3. In a bowl, combine cottage cheese, sour cream, milk, and shredded cheese in a bowl. Mix thoroughly.
4. Add sauteed veggies to the cheese mix, and mix together. Add the noodles and place into a casserole dish.
5. Sprinkle paprika over top of casserole (about 1-2 tsp), and then cover lightly with bread-crumbs.
6. Cover with foil, and bake at 350 for 30 minutes (or 45 if you make this the night before like I did).

Potato Side Dish

You need:
-Several medium sized potatoes, enough to fill a casserole dish when sliced
-1 cup white wine
-1 squeeze of Italian blend herbs from the tube (about a 2 inch squeeze)
-1/4 cup olive oil
-1 tablespoon minced garlic
-Roughly 8 shakes of "Season All" or just salt and pepper
-Parmesan cheese (1-2 handfuls)

Directions:
1. Slice potatoes and arrange in a greased casserole dish.
2. Mix the next 5 ingredients together in a jar (put the lid on and shake)
3. Pour dressing mixture over potatoes - If there isn't enough sauce to cover the potatoes, make another batch and pour again.
4. Sprinkle with parmesan cheese
5. Cover in foil and bake at 350 for 1.5 hours.

Grilled Vegetables with herb dressing and feta

1 eggplant

1 red pepper

1 zucchini

1 squash

1 container feta cheese

1 lemon

1/2 cup olive oil

1/3 cup Gourmet Garden brand "Italian Seasoning Herb Blend" (this product comes in a tube, and is found in the gorcery store with the fresh herbs)

For Dressing:

 In a jar, combine olive oil, the juice of one whole lemon, and the herb blend. shake until blended together.

Directions:

1.Grill all vegetables. Set aside until cool enough to handle and chop into bite sized pieces. 

2. Toss vegetables in with the herb dressing, and fold in feta cheese.

Pasta Salad w/ Red Pepper, Feta, and Olives

You need:

1 lb rotini pasta noodles

1 small can sliced black olives, drained

1 jar sliced roasted red peppers, chopped

1 container feta cheese

1 lemon

1/2 cup olive oil

1/3 cup Gourmet Garden brand "Italian Seasoning Herb Blend" (this product comes in a tube, and is found in the gorcery store with the fresh herbs)

1. Cook rotini according to directions, drain, set aside (wait until noodles are cool to add other ingredients)

2. In a jar, combine olive oil, the juice of one whole lemon, and the herb blend. shake until blended together.

3. Toss olives, red peppers, and herb dressing in with the noodles. 

4. Fold in the feta cheese last (turns out better to add cheese right before serving)

Fresh Guacamole

You will need:

-2 avocados

-1 large tomato

-1 lime

-1/2 red onion

-1/2 cup chopped FRESH cilantro

-1 clove minced garlic*

-1 tsp salt

1. Dice tomato and onion. In a bowl, mix in with garlic, salt, and chopped cilantro.

2. Squeeze lime juice over everything, and mix.

3. Cube avocados, and add last. Fold into other ingredients gently - otherwise, things get mushy.

Enjoy with tortilla chips, on top of salad, or fish tacos (see recipe)

Easy Pasta Fagioli Soup

I got this recipe from Food Network's Giada de Laurentis.

you will need:

• 3 tablespoons olive oil
  
• 2 carrots, peeled and chopped
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
• 2 (14-ounce) cans chicken broth (or vegetable for vegetarian style)
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/2 teaspoon red pepper flakes
• 1/2 cup pastina pasta (or any other small pasta - I use Ditalini)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 
  

Directions:

Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

Tortellini-Basil Soup

You will need:
-4 cups chicken brother (sub vegetable broth to make this one vegetarian)
-1 can Cannellini beans, drained
-1/2 cup shredded FRESH basil
-1/4 tsp salt
-2/3 cup shredded parmesan cheese
-1 (9 oz) package of any fresh cheese-filled tortellini, uncooked (I use DiGiorno mozzerella-garlic)
-1 cup chopped tomatoes (fresh or canned)
-2 tbspns balsamic vinegar
-2 cloves garlic

1. Sautee garlic in olive oil in the bottom of a pot large enough to cook the soup in.
2. Add broth and bring to a boil, then add tortellini and cook 5-6 minutes.
3. Stir in tomatoes and beans. Reduce heat and simmer for 10 minutes.
4. In a small bowl, stir basil, parmesan, salt, and vinegar together. Add to soup once it has been removed from heat.

Vegetable Casserole

You will need:
-1 diced red bell pepper
-1 diced onion
-4 stalks diced celery
-2-4 minced cloves of garlic

-1 packet Good Seasons brand italian dressing mix 

-1 can peas
-1 can of corn
-1 8oz carton of low fat sour cream
-1 can of cream of celery

-1 round of Ritz brand crackers

-half stick of butter

1.Sautee onion, garlic, red pepper, and celery in olive oil and italian dressing packet until all vegetables are soft (about 5 minutes)
2.Add entire cans of corn and peas, along with cream of celery and the sour cream. mix thoroughly, and place in a 9x12 casserole dish.
3.Melt butter in a pan and stir in crushed ritz crackers. Pour evenly over the top of the casserole.

4. Bake at 350 until bubbly (about 20 minutes)

Ginger-Garlic Stir Fry Sauce

This is a great sauce for any type of stir-fry.

You will need:
-2/3 cup soy sauce
-1/2 cup chicken broth (or vegetable for vegetarian style)
-1/3 cup rice wine vinegar
-3 tablespoons sugar
-1 tablespoon sesame oil
-1/4 tsp pepper
-2 tablespoons cooking oil
-2 cloves garlic
-1 tablespoon minced fresh ginger
-2 tablespoons cornstarch dissolved in 1/4 cup water

1. Saute garlic and ginger in cooking oil.
2. Add all other ingredients except for cornstarch/water mixture. Bring to a boil.
3. Add cornstarch/water mixture and reduce heat and simmer until thickened.

Vegetarian "Veggie" Tacos

You will need:
-one onion
-one bell pepper (any color)
-one package Morning Star Farm brand "grillers" or Quorn brand is also very good. This product resembles ground beef and is usually in the frozen section.
-one tablespoon taco seasoning
-roughly 2 cups salsa of choice
-one cup corn or mexicorn*
-one cup black beans*

*optional

also, you will need any choice of toppings and soft taco shells.

1. In a very large skillet, Sautee onion and bell pepper over medium heat until soft (4-5 min)
2. Add entire bag of 'grillers' cook until heated (about 2-3 min).
3. Add taco seasoning, salsa, corn, and black beans. Stir until everything is blended, and heated throughly (2-3 min).
4. Fill taco shells with taco mixture, and top with anything! I like cheese, lettuce, sour cream, and jalopenos.