Instant Pot Red Coconut Curry Bowties

This is an adaptation to this recipe on Mel's Kitchen Cafe. We love this creamy pasta dish with all it's perfectly cooked vegetables.  

Ingredients:

4 cups chicken broth

1 lb bowtie pasta

1 can (13.5 ounce) light coconut milk

1/4 cup sweet Thai chili sauce

1 tsp ground ginger

1 tablespoon red curry paste

1 tsp minced garlic

1 tsp salt

1 cup snow peas, ends cut off

1 red bellow pepper, sliced

1 cup matchstick carrots

fresh, chopped cilantro

chopped peanuts 

Directions:

1. Pour two cups of the broth into the bottom of the electric pressure cooker. Stir in the bowtie pasta. 
2. Pour in the remaining two cups broth and slightly stir to un-clump the pasta.
3. Whisk together the coconut milk, Thai chili sauce, ground ginger, red curry paste, garlic and salt. Pour this mixture into the pressure cooker. Very gently stir one time.
4. Secure the lid, set the valve to seal, and set the pressure cooker to cook on high pressure for 4-5 minutes. (The exact time will depend on the brand of noodles - take the al dente cooking time, cut it in half and subtract another 1-2 minutes.) It cooks perfectly in 5 minutes for me.
5. Quick release the pressure. If liquid spurts through the valve, close the valve and wait 5 minutes before trying again. It's ok if there is remaining liquid in the bottom of the pressure cooker - it will continue to absorb into the noodles for perfect sauciness.
6. Give the pasta a good stir with a large spoon and add the vegetables. Close the pressure cooker and set on high for 1 minute. Let it slow release for 5 minutes, then quick release and stir.
7. Serve the pasta with chopped peanuts and fresh cilantro.

Veggie and Chickpea Chowder

 

I've made this recipe several times now. Sometimes I chopped the veggies, sometimes I've pureed half of the soup at the end, but I've finally found my favorite (and quickest) way to make this.....whizzed in the food processor. Not only does it cut down on chopping time, but the consistency of the veggies all chopped up in tiny bits creates a super pleasing texture. This recipe serves 6-8 and is vegan and gluten-free.

Ingredients:

1/2 onion, roughly chopped

4-5 celery stalks

4 large carrots, peeled

4 medium to large sized potatoes, peeled and cut in quarters

1 - 19 ounce can chickpeas, drained and rinsed.

4 cloves garlic, minced

1 tsp ground thyme

1 tsp dried oregano

1/2 tsp smoked paprika

salt and pepper to taste

5 cups vegetable broth

Directions:

1. In a good sized food processor  (I use a Hamilton Beach 10 cup) using the slice insert and the S-blade toss in the onion pieces, celery stalks, and carrots and blend and chop up the veggies until they are all tiny bits. 

2. Pour the tiny bits of onion, celery, and carrot into a large pot on the stove. 

3. Using the same slice insert and the S-blade in your food processor, toss in the potatoes and blend and chop until the potatoes reach a similar size to the other veggies you already did. Pour the tiny potatoes bits into your large pot on the stove. 

4. Using the same slice insert and the S-blade in your food processor, toss in the chickpeas and blend and chop until they reach the same size as the previous vegetables. Pour the tiny chickpea bits into your large pot on the stove.

5. Add the garlic, thyme, oregano, smoked paprika, salt & pepper, and the vegetable broth.

6. Set the stove to cook on high. Once the chowder starts simmering turn it down to medium and simmer, stirring often, for 15-20 minutes until the vegetables reach a soft, yet still slightly firm texture. 

7. Let cool for 5 minutes and serve with warm yummy rolls.

This recipe is adapted from Deryn's recipe at Running on Real Food.

Cowboy Caviar

This is great as a topping for tacos, but we also love it as a dip with chips!

Ingredients:

1/3 cup red onion, diced

1 15 oz can black beans, rinsed and drained

1 15 oz can black eyed peas, rinsed and drained3 Roma tomatoes

1 1/2 cups frozen sweet corn

1 bell pepper (any color), diced

3 Roma tomatoes, diced

2 ripe avocados, diced

1/3 cup cilantro, finely chopped

optional - 1 jalapeno pepper, seeds removed and diced

1/3 cup olive oil

2 TBSP fresh lime juice

2 TBSP red wine vinegar

1/2 tsp sugar

1/2 tsp salt

1/2 tsp pepper

1/4 tsp garlic powder

Directions:

1. Combine red onion, black beans, black eyed peas, sweet corn, bell pepper, Roma tomatoes, avocados, cilantro, and jalapeno in a large bowl. Stir until well combined.
2. In a separate bowl whisk together the olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
3. Pour the liquid ingredients over the other ingredients in the big bowl and stir until well combined.
4. Serve over tacos or with chips.
5. Keep refrigerated.

Tofu Edamame Buddha Bowl

This is one of my favorite healthy dishes! It's yummy, healthy, high in protein and very versatile with the vegetable options. It can be prepared individually in bowls, or served (like in the pictures) on the table and piled on your plate. These bowls can be prepared ahead of time (without the sauce on it) and stored for up to 4 days in the fridge. Serves 4.

Ingredients

Nasoya Extra Firm Organic Tofu

1 tsp teriyaki sauce

2 tsp Everything But the Bagel Seasoning

2 TBSP olive oil

1/2 red cabbage, thinly sliced

2 cups julienned carrots

2 cups broccoli florets

1 cup red pepper, thinly sliced

1 large sweet potato, peeled and chopped into small cubes

2 cups cooked and shelled Edamame

2 cups cooked tri-color quinoa or brown rice

For the Sauce:

1 cup lite coconut milk

2 TBSP sweet chili sauce

3 TBSP lite soy sauce

Directions:

Pre-heat the oven to 400 degrees.

To make the tofu: Prepare a baking sheet by lining it with either parchment paper or a silicone baking mat. Cube the tofu, place it on the pan, and toss with the teriyaki sauce and the Everything But the Bagel seasoning. Bake for 30-40 minutes, flipping once halfway through.

To make the *roasted vegetables: Prepare a baking sheet by pouring 2 TBSP olive oil on the pan. Place the cabbage, carrots, broccoli, red pepper, and sweet potato on the baking sheet and toss with the oil. Sprinkle with salt and pepper and roast in the oven for 30-40 minutes until starting to brown and crisp. 

To make the sauce: In a small bowl whisk the coconut milk, chili sauce, and soy sauce together until smooth and creamy.

To serve: Place the quinoa on a plate or bowl, top with vegetables, tofu, the edamame, and the sauce. Enjoy!

*Other roasted vegetable options:

pickled red onion

raw, grated, or roasted beet

olives

tempeh

steamed kale or spinach

olives

Veggie Spaghetti Sauce

This vegan spaghetti sauce is to die for! It's perfect over noodles, but it is our favorite when its smothered all over a piece of crusty garlic bread.

Ingredients:
8 oz mushrooms, finely chopped
1 medium onion, finely chopped
1 cup red cabbage, finely chopped
1/2 cup Brussels sprouts, finely chopped
2 medium carrots, finely grated or chopped
4 cloves garlic, minced
6 oz can tomato paste
28 oz can diced tomatoes
1 TBSP brown sugar
1 tsp salt
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 cup chopped fresh basil
1 bay leaf
(optional) 1 cup walnuts, finely chopped

Directions:
Heat a large pot over medium-high heat. Add mushroom and saute until they have released their moisture, reduced in size and are slightly browned. The pan should be mostly dry (about 7-8 minutes).

Reduce heat to medium and add onion, red cabbage, Brussels sprouts, carrots, and garlic. Saute until cooked down about 3-4 minutes.

Add the tomato paste, diced tomatoes, brown sugar, salt, oregano, thyme, fresh basil, and bay leaf.

At this point I like to put 1/2- 2/3 of the sauce (making sure to not include the bay leaf) into a blender and puree until smooth. Then pour the pureed sauce back into the large pot. Add the walnuts. Simmer until desired consistency.

Serve the sauce over warm spaghetti noodles.

Lentil Quinoa Vegetable Bowl with Lemon Tahini Sauce

This meal is almost entirely vegetables, a huge array of vegetables. It's packed with flavors and nourishment. I like to make the quinoa and lentils ahead of time and heat them in the microwave just before eating.

Ingredients:
2 cups cooked quinoa
2 cups
6 large carrots, peeled and chopped
4 cups peeled and cubed butternut squash
2 tsp olive oil
salt and pepper to taste
4 cups brussels sprouts
4 cups chopped broccoli
1 medium zucchini
1 medium yellow squash

For the Lemon Tahini Sauce:
4 TBSP Tahini
1/4 cup lemon juice
1 tsp garlic powder
1/2 tsp salt
water to thin, slowly add and whisk until you reach desired consistency

Directions:
(1) Pre-heat the oven to 425 degrees F.

(2) To a large roasting tray add the peeled and cubed butternut squash and chopped carrot. Add 2 tsps olive oil and a generous sprinkling of salt and pepper and use your hands to mix so everything is coated. Roast for 35-45 minutes until tender, stirring halfway through.

(3) Chop off the ends of the brussels sprouts and slice them in half (long-wise). On another roasting tray add the brussels sprouts, toss them with 1 tsp olive oil and salt and pepper. With your hands mix them all up until they're evenly coated. Put them on another rack in your hot oven and roast them for about 25 minutes.

(4) To cook the quinoa, bring 2 cups of water to a boil in a saucepan. Add 1 cup uncooked quinoa, reduce heat to a light simmer, cover and cook for 15 minutes. Remove from heat and fluff the quinoa with a fork.

(5) To cook the lentils, bring 2 cups of water to a boil in a saucepan. Add 1 cup dry lentils, cover and cook for 15-20 minutes until tender.

(6) Next, steam the chopped broccoli in a medium sized pan.

(7) Wash and slice the zucchini and yellow squash into small pieces and steam them in another medium sized pan.

(8) To make the Lemon Tahini sauce, whisk all of the sauce ingredients together until smooth and creamy.

(9) To eat, place all the vegetables over the quinoa and lentils and pour the lemon tahini sauce over. You can make this ahead in 4-6 bowls or containers and equally divide everything between them.

Thai Noodles topped with Thai Salad

We love this recipe of Thai noodles topped with a delicious and power packed Thai salad.

Noodle Ingredients:
1 lb linguine
2 TBSP sesame oil
2 TBSP olive oil
1 TBSP fresh lime juice
3 TBSP honey
3 TBSP low-sodium soy sauce

Salad Ingredients:
4 cups chopped spinach
1 cup shredded red cabbage
1 cup chopped red bell pepper
1/2 cup chopped carrot
1 cup chopped raw zucchini
1/4 cup sliced green onion
1 cup chickpeas
1/4 cup peanuts
2 TBSP peanut butter
1 TBSP rice vinegar
2 TBSP fresh lime juice, plus zest
1 TBSP tamari
1 tsp fresh ginger (or 1/2 tsp ground ginger)
Dash of Chili Garlic Sauce

Directions:
1. In a small bowl, whisk the sesame oil, olive oil, lime juice, honey, and soy sauce. Set aside.

2. In a large pot of boiling, salted water, cook the linguine according to package directions. Drain the noodles and place them in a large serving bowl. Toss the noddles with the oil mixture. Set aside.

3. In a large salad bowl add the chopped spinach, shredded red cabbage, chopped red bell pepper, chopped carrot, chopped raw zucchini, sliced green onion, chickpeas, and peanuts. Set aside.

4. In a separate small bowl whisk together the peanut butter, rice vinegar, fresh lime juice and zest, tamari, fresh ginger, and dash of chili garlic sauce. If it's too thick, add a splash or two of water. Pour dressing into a small pitcher for serving.

5. To serve. Place your noodles on your plate, top them with the salad, then top the salad with the dressing. Eat and enjoy!

Instant Pot Lentil Chili

Serves 6

Ingredients:
1 yellow onion
2 cloves garlic
1 15oz. can petite diced tomatoes (with juices)
1 6 oz. can tomato paste
1 cup brown lentils, uncooked
1 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp salt
freshly cracked pepper, to taste
4 cups vegetable broth
1 15 oz. can black beans, drained
1 15 oz can kidney beans, drained

Directions:
1. Dice the onion and mince the garlic. Turn the instant pot on the saute setting. Drizzle a little olive oil in and heat that. Add the onion and garlic to the instant pot and cook until translucent.

2. Turn off the saute setting and add the diced tomatoes, tomato paste, lentils, chili powder, smoked paprika, cumin, onion powder, garlic powder, salt, pepper, and vegetable broth. Stir to combine.

3. Set the instant pot to high pressure for 17 minutes and slow release for 5 minutes.

4. Carefully open the instant pot and stir in the black beans and kidney beans. Close the lid and let it sit on warm for 5-10 minutes. That will heat up the beans and be ready to eat.

5. Top with tortilla chips, sour cream, cheese, and avocado.

Kale and Quinoa Salad (Zupas Copycat)

This Kale and Quinoa Salad was my favorite salad at Zupas. Sadly, they've stopped making it. Read all directions before prepping the salad. The quinoa and kale can be made ahead, as well as the dressing. 

Ingredients:

2 1/2 cups kale, (see prep below in directions)

1/4 cup cooked quinoa, cooled

1/2 cup blueberries

1/4 cup craisins

1/2 cup grapes, sliced in half

1/4 cup pistachios, chopped

garnish with fresh shaved Parmesan

Dressing (can be made a day ahead):

4 cloves garlic, grated

3 TBSP mayonnaise

2 TBSP Lemon Juice

1 TBSP Dijon mustard

1/4 tsp salt

1/4 cup Balsamic vinegar

3/4 cup extra virgin olive oil

Directions:

In a small bowl whisk together garlic, mayonnaise, lemon juice, dijon mustard, salt, and balsamic vinegar. Slowly add the olive oil while whisking. Refrigerate the dressing (this can be made a day ahead). 

Remove the coarse stems on the kale, Slice the kale leaves into thin strips. Place the kale in a colander and rinse. Sprinkle 1/4 tsp fine sea salt over the kale and add a small drizzle of olive oil to the kale. Massage and rub the kale with clean hands for about 3-5 minutes until it is tender and a deep green color. Rinse again, and spin in a salad spinner to get thoroughly dry. If making ahead, store the kale and quinoa together in the refrigerator stored separately from the dressing and salad toppings. 

Toss the dry kale with the cooled quinoa, blueberries, craisins, grapes, and pistachios. Pour over the desired amount of dressing and top with shaved Parmesan. Gently toss and enjoy immediately.

This salad does not sit well with the dressing, so only put the dressing on what will be used the same day. Store any leftover kale and quinoa separately from the dressing and salad toppings. 

Sopa de Fideo

This dinner was super quick to whip up, done in under 30 minutes. The kids all agreed it was delicious! Serves 8

Ingredients:
1/2 onion, quartered
6-7 Roma tomatoes, quartered
1 tsp minced garlic
2 TBSPs chicken bouillon
2 TBSPs tomato bouillon
1/2 tsp ground black pepper
pinch of cumin
2 cups of water
2 TBSP olive oil
16 ounce package of fideo (or vermicelli)
another 4-5 cups of water
1-2 tsp fresh cilantro leaves

Directions:

1. In a blender place onion, tomatoes, minced garlic, chicken bouillon, tomato bouillon, pepper, cumin, and 2 cups of water. Puree until smooth and set aside
2. Heat oil in a large pot over medium heat. When the oil is shimmering add the fideo. If using vermicelli break up the sticks into smaller sections. Stir for 1-2 minutes until fideo/vermicelli is slightly toasted, but not burned.
3. Stir in the pureed mixture into the fideo until the puree thickens and darkens, about 5 minutes.
4. Add remaining 4-5 cups of water and bring soup to a boil. Add in cilantro, cover and reduce to low heat and cook for 10 minutes or until pasta is tender.
5. Serve warm, topped with more fresh cilantro leaves if desired.

Spinach Tomato Tortellini

Yum, seriously delicious.  The kids weren't too into it, but the hubby and I ate it up with Garlic Bread and Steamed Broccoli.  Makes 6 servings and ready in about 40 minutes. 

Ingredients:
1 (16 oz) package cheese tortellini
1 (14.5 oz) can Italian Style diced tomatoes
1 cup chopped Fresh Spinach
1/4 tsp salt
1/4 tsp pepper
1/2 tsp dried basil (or even better, add fresh basil)
1 tsp minced garlic
2 TBSP flour
3/4 cup milk
3/4 cup heavy cream
1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
2. While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
4. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.  Grate extra Parmesan cheese over the top.

Cheesy Bean Quinoa Casserole

Ingredients:
1 1/2 cup quinoa, dry
2 tbsp olive oil
2 cloves of garlic, minced
1 1/2 cup frozen corn
3 bell peppers of any color, diced
1/2 medium jalapeno pepper, seeded and diced
1 tbsp cumin
15 oz can of black bean, rinsed and drained
3/4 cup plus 1/4 cup (for garnish) cilantro, chopped
1/4 cup plus 1/4 cup (for garnish) green onions, chopped
1/5 cup plus 0.5 cup cheddar or Tex Mex cheese, shredded
3/4 cup coconut milk
1/4 tsp salt

Directions:
1. Cook quinoa as per package instruction and undercook by 4 minutes.  Add to a large mixing bowl.
2. Preheat oven to 350 degrees F and get an 8 x 11 baking dish ready.  Set aside.
3. Preheat large skillet on medium heat and add olive oil.  Add garlic and cook for 30 seconds mixing often.  Add corn, bell peppers, jalapeno pepper and cumin.  Mix and sautee undistrubed for 3 minutes, mix and sautee for another 3 minutes.  Transfer to a bowl with quinoa.
4. To the bowl with quinoa and sauteed vegetables, add black beans, 3/4 cup cilantro, 1/4 cup green onions, 1/5 cup cheese, coconut milk and salt.  Mix enough to combine all ingredients.
5. Transfer the mixture to the 8 x 11 baking dish, sprinkle with remaining 0.5 cup cheese and bake for 30-40 minutes uncovered.  Remove from the oven, sprinkle with remaining cilantro and green onions, and serve warm.  No need to let the casserole to cool down.

Freezing instructions: Do not bake, just freeze assembled in a baking dish.  Bake frozen 15 minutes longer than the original recipe calls for. 

Black Bean and Quinoa Soup

Made this deliciousness last night with a plate of cheesy chips (for the kids, right!).  Can't say that I've ever had a better black bean soup!

Ingredients:

1 tablespoon olive oil
1 yellow onion, diced medium
4 cloves garlic, minced
1 cup chopped fresh tomato
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 cup quinoa
1 large carrot, cut into 1/4 inch pieces or so
2 bay leaves
4 cups vegetable broth, divided
1 24 oz can black beans
1/2 cup chopped cilantro, plus extra for garnish

For serving:
Avocado
Tortilla chip
Sour Cream

Directions:

Preheat a 4 quart pot over medium heat. Saute onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic and saute with the onions for a few seconds. Then add tomato, cumin, oregano and red pepper flakes and cook for a minute or so, just to break down the tomatoes a bit.

Add quinoa, carrots and bay leaves, and then pour in 2 cups of the broth. Cover and bring to a boil. Let boil for 5 minutes.

Add the remainder of the broth, the black beans with their cooking liquid, and the cilantro. Cover and bring to a boil, then remove the lid, lower heat to a simmer and cook for 10 more minutes or so, to cook the quinoa the rest of the way.

Taste for salt and seasonings and let sit for 10 minutes or so to allow the flavors to marry. Remove bay leaves and serve topped with crushed tortillas, avocado and cilantro.

Greek Tortellini Salad

Ingredients:

1 (20 ounce) package refrigerated cheese tortellini
1 1/2 cups grape tomatoes, cut in half
1 large cucumber, chopped
1 cup kalamata olives, pit removed and chopped
1/2 red onion, chopped
3/4 cup crumbled feta cheese
For the Dressing:
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and pepper, to taste

Directions:

1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.

2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.

3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.

Note-this salad will keep in the fridge for up to 3 days.

Black Bean Burritos

Makes 6 burritos.

Ingredients:
6 flour tortillas
1/2 cup and 2 TBSP vegetable oil
3 small onions, chopped
1 1/2 red bell pepper, chopped
1 TBSP minced garlic
3 (15 oz) cans black beans, rinsed and drained
1 TBSP minced jalapeno peppers
9 oz. cream cheese
1 1/2 tsp salt
1 1/2 tsp cumin
1 1/2 tsp chili powder
1 can diced tomatoes and green chilis
1/4 cup and 2 TBSP chopped fresh cilantro
Shredded Cheese
Salsa

Directions:

1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.  Top with Cheese & Salsa.

Zucchini Puffs

While cooking these the kids kept asking if I was making pizza.  These don't even have a hint of zucchini flavor.  They taste almost like a biscuit.  Makes 6 servings. 

Ingredients:
2 cups shredded zucchini
2 eggs
1/4 cup finely chopped onion
1 1/2 cups buttermilk baking mix (OR 1 1/2 cups flour and 1 TBSP Baking Powder)
1 clove garlic
1/2 cup medium or sharp cheddar cheese
1/4 cup Parmesan cheese
1/2 tsp salt
ground pepper to taste
oil for frying

Directions:

1. In a large bowl, combine zucchini, eggs, onion, and garlic, and cheese. Blend in baking mix (or flour & baking powder), salt and pepper.
2. Heat 1/2 inch of oil in deep-fryer to 375 degrees F (190 degrees C).
3. Drop batter by spoonfuls into hot oil, and fry until evenly brown and fluffy. Drain on paper towels. Sprinkle with salt before serving.

Panzanella Panini

This recipe is for one awesome tasting sandwich!

Ingredients:
1 French Deli Roll
1 tsp Balsamic Vinegar
2 slices Mozzarella Cheese
1 small Tomato, sliced
4 fresh Basil leaves (or Spinach)
Olive Oil
1 Turkey slice (optional)

Directions:

1. Preheat a skillet over medium-low heat. (or your George Foreman Grill)
2. Sprinkle cut sides of roll with balsamic vinegar. Layer one slice of mozzarella cheese, tomato slices, basil leaves, and the remaining slice of mozzarella cheese on the roll. Close sandwich; rub outside with olive oil.
3. Place sandwich in preheated skillet; top with another heavy skillet to press. Cook until bread is toasted and golden, about 3 minutes. Flip sandwich; top with skillet. Cook second side until toasted, about an additional 2 minutes.

Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells
adapted from weightwatchers.com

Ingredients:
1 box of jumbo pasta shells
3 cups of pasta sauce
2 large eggs
3 cups part skim ricotta cheese (I sometimes do half cottage cheese/half ricotta)
1 cup of fresh spinach, chopped
2 cloves garlic, minced
1 tbsp oregano
1 tbsp basil
1.5 cups mozzarella cheese, shredded
1/3 c parmesan cheese

Directions:
Preheat oven to 350.  Cook shells according to direction on box.  While the shells are cooking, spread about 1/3 of the sauce on the bottom of a 9 x 13 pan.  Stir together eggs, ricotta or cottage cheese, spinach, garlic, basic, oregano, 1/2 cup mozzarella cheese, and parmesan cheese.  When the shells are done, rinse with cold water.  Then fill each shell with cheese mixture and place in baking dish.  Cover shells with remaining sauce and then sprinkle on the rest of the mozzarella cheese.  Bake covered for 30 minutes at 350.  If you use cottage cheese, bake an additional 5 minutes, uncovered.

Italian Dunkers

Simpleness and Awesomeness all in one quick and easy dish!  Serves 6-8.  Ready in 20 minutes.

Ingredients:
12-16 oz. Italian Sausage (or ground beef, turkey, or simply leave it out for a meatless meal)
1 jar of your favorite marinara sauce
1 loaf whole grain bread from the bakery
Olive oil
2-3 cups shredded mozzarella cheese

Directions:
Brown and crumble the sausage, then drain off any fat.  In a pot mix the cooked sausage and the marinara sauce.  

Preheat the oven to 450 degrees.  Lay the slices of bread out on a sheet pan lined with aluminum foil to make clean-up easy.  Drizzle the bread with olive oil.  Sprinkle with as much cheese as desired. Bake for about 10 minutes or until it develops a nice brown, bubbly, cheesy crust on top.

Serve hot.  Dunk cheesy yummy bread into your sauce and sit back and enjoy.  This is wonderful with a light side salad.

Buttery Tomato Pasta

A classic Italian cuisine!  Great at a side or for a simple Friday night meal.  This sauce has so few ingredients, it's important to use a good quality can of tomatoes, or even better, you could use freshly picked tomatoes (blanched and then cooked).  Serves 4.  Ready in 25 minutes.

Ingredients:
1/2 lb fusilli pasta or elbow macaroni
1 (14 oz) can of good quality whole tomatoes
2 Tbsp butter
2 tsp sugar
Salt
Pepper
Pinch of dry basil

Directions:
Cook pasta according to package directions.  While the pasta is cooking, prepare the tomatoes.  Shred the canned whole tomatoes with your fingers as you put them in a small saucepan.  Add any tomato juice left in the can to the pot.  Add the butter.  Heat to a simmer and stir to melt the butter.  Simmer gently.  Stir in sugar, salt, and pepper to taste.  If you have fresh basil, thinly slice a couple leaves and stir in.  If not, if you want you can add a pinch of dried basil.   When the pasta is done, drain it.  Stir in the cooked tomatoes and put in a serving bowl.  Serve immediately.