Shells with Easy Pesto & Peas

This recipe is easy and delicious.  You can make your own pesto from scratch or I like to buy the refrigerated version from Costco.  Its a great vegetarian meal or you could throw chicken in as well.


Saute 3-5 minutes:
2 TBS butter
8 oz fresh mushrooms, sliced (optional)
1/2 onion, diced
salt to taste

Add in:
1 bag shells, cooked to package directions and drained

Add and stir over low heat until  heated through :
1/2 jar Pesto
1/2 bag frozen peas

sprinkle top with parmesan cheese if desired


To make your own Pesto:
2 medium garlic cloves or more to taste
4 c fresh basil leaves
4 TBS pinenuts
1/2 C extra virgin olive oil
salt to taste

With blades running in food processor, drop in garlic and mince.  Add basil leaves and process until finely chopped.  Add pine nuts until finely chopped.  Drizzle in olive oil in a fine stream until a thick paste forms.

Recipe Source, altered by Mel: The American Vegetarian Cookbook from the Fit For Life Kitchen by Marilyn Diamond
Picture Source: Cook Smart

Sloppy Sams

AKA....Vegetarian Sloppy Joes


3 C water
1 C lentils
1 tsp salt

Cook lentils until tender (45 minutes).

3 TBS Olive Oil
1 C chopped onion
2 cloves garlic, minced

Saute above ingredients until crisp and tender.
Add sauted veggies to lentils. 

Add the remaining ingredients:
1/2 6 oz can of tomato paste
1/2 C ketchup
1 tsp mustard powder
1 TBS chili powder
3 TBS molasses
2 tsp vinegar
salt and pepper

Heat and serve over hamburger buns. 

 
Recipe Source: Allison R.

Photo Source:
http://www.edibleperspective.com/home/2011/12/22/lentil-sloppy-joes.html

Angel Hair Stir Fry Pasta with a Thai Peanut Sauce

When I first got married, I had never tried Thai food. It seems like a lot of Thai food is too hot for me, so I usually steered clear.....until I realized how easy it can be to make a delish immitation Thai sauce. This recipe is good because it 1-super simple. I'm kind of a lazy cook and simple recipes are good :) AND 2-it still tastes pretty Thai-ish.


Thai Peanut Sauce
Source:  The Ultimate Peanut Butter Book

Makes 4 servings:

1 small onion, minced (about 1/3 C)
1 clove garlic, minced
1 ½ TBS minced peeled fresh ginger
2 tsp chili paste or chili sauce (can increase, but beware!)
2 tsp packed dark brown sugar
¾ C evaporated milk or lite coconut milk (coconut milk is better)
½ C chunky standard peanut butter (can use chunky too)
juice of 1 lime (about 2 TBS)
*Chicken, cooked and chopped (optional)
8 oz dried angel hair pasta or other thin pasta or brown rice, cooked to package directions
1 package frozen stir fry vegetable mix, cooked to package directions


DIRECTIONS:

1. Spray a large nonstick skillet with nonstick spray and set the pan over medium heat.

2. Add onion, garlic and ginger. Sautee until fragrant and soft about 1 minute.

3. Stir in chili paste or chili sauce and brown sugar; cook, stirring constantly until very aromatic, about 15 seconds.

*Note* I only put a few drops of the chili sauce in if my son is going to be eating. It can be too hot for a toddler. If you aren't feeding little ones, then be brave and add the chili sauce. It does make it a little spicy, but it gives it a wonderful flavor.

4. Stir in the evaporated or coconut milk, peanut butter and lime juice. Bring to a simmer, stirring constantly until the peanut butter dissolves into the sauce. Simmer for 10 seconds. (If wanting to add chicken, now is the time to add the cooked, chopped chicken to the sauce.)

5. Pour the warm sauce over the noodles or rice and stir fry vegetables in a large bowl. Toss well and serve at once.

Photo Source: Closet Cooking

Creamy Spinach & Tomato Tortellini

I made this recipe last night and it was super yummy. The garlic, onion, fresh basil and parmesan cheese just make this dish full of flavor. The basil came right from our herb garden. Score!! I also used REAL cream....something I've never done before. I usually don't have it onhand so I generally substitute whole milk. Using real cream was really good....I just won't think about the calorie content ;) I also loved that it was meatless. Even my two year old ate it so thats really saying something too. I also used fresh tortellini from the refidgerated section in the store (usually on the aisle by the pasta sauce). The fresh stuff is about twice as much as frozen and I honestly couldn't tell much of a difference between fresh and frozen.



Creamy Spinach & Tomato Tortellini


Serves 4

1 16 oz package tortellini (fresh or frozen)

2 TBS olive oil
1/2 C chopped onion
6 cloves minced garlic

1 9 oz package frozen chopped spinach, thawed and drained
1 C chopped fresh tomatoes or canned, drained
handful of fresh basil chopped
1 tsp salt
½ tsp pepper

1 C heavy whipping cream (Next time I'd consider adding a little more cream.)
¼ C parmesan cheese (REAL parmesan cheese is best)


DIRECTIONS:

1. Cook tortellini according to desired doneness according to package directions. Drain; keep warm.


2. Meanwhile, heat oil in a large skillet over medium heat until hot. Add onion and garlic; cook until tender and lightly browned, about 4 minutes.


3. Add basil, cooking for a minute to bring out the flavor.

4. Add spinach, tomatoes, salt and pepper; cook 5 minutes, stirring occasionally.


4. Stir in whipped cream and parmesan cheese; cook until mixture just comes to a boil.


5. Reduce heat to low and stir in tortellini. Cook an additional 4-5 minutes or until heated through. Serve with additional cheese if desired.

Photo Source: Butter With a Side of Bread

Vegetable Shepherd's Pie

So our family is big on vegetables. My husband grew up taking care of a HUGE garden with his family and grew up on eating freshly grown.....well...just about everything. I have had to learn to like a lot of vegetables. I ate vegetables growing up, just nothing too exotic. I now shop for all my produce at a farmers market because Walmart has burned me just way too many times. Lets face it: Walmart does NOT have everything. ;) Our family also tries to eat meatless meals around 3 times a week by substituting beans or other protein sources for the meat. Somethimes this happens and sometimes it doesn't. I think our society eats WAY too much meat and its not necessary to have it at every meal. See the book, "The China Study" for more information on this topic.

Anyway, this recipe is really good for a meatless dish. Its hearty and filling. I added a can of green beans to the recipe because I was out of frozen peas and it worked well. Also, the "gussied up" mashed potatoes add a yumminess that makes this meal satisfying. Go for it...try it.....GO MEATLESS :)

Vegetable Sheperd's Pie
Ingredients:
1c diced carrots
2 stalks celery, diced
1 small onion, diced
1/2lb frozen peas, (don't thaw)
3/4-1c corn
1-2tsp olive oil
2Tbsp worchestershire
2-3 Tbsp tomato paste
2-3 Tbsp ketchup
salt and pepper

For mashed potatoes:
3-4 medium-sized potatoes
2 Tbsp butter
1/4c milk (I use skim)
sour cream (I usually use about 1/4c)
salt and pepper
3/4 c cheese of choice (cheddar, white cheddar, gruyere, parmesan, etc.)

Directions:
Prepare mashed potatoes by washing and peeling the potatoes and halving them. Cover with water and bring to a boil. Cook until very tender and starting to fall apart. Drain and stir in butter and milk. Add salt, pepper, and sour cream to make a sturdy mashed potato (you don't want it watery or thin). While potatoes are still quite warm, stir in about 3/4c of your desired cheese and stir until well combined and cheese is mostly melted.

Meanwhile, in a large pan, saute carrot, celery, and onion in olive oil until cristp-tender (this took me about 5 minutes. You want it to have a little bite left since it will cook longer in the oven). Salt and pepper to taste. Stir in corn, tomato paste, and worchestershire sauce. Cook 2-5 minutes or till sauce thickens slightly. Stir in additional worchestershire or tomato paste as necessary. Stir in 1 Tbsp ketchup. Cook 1-2 minutes and taste. Season as necessary, then stir in peas. Pour into a 2qt casserole dish (I use my round one or my 11 x 7). Top with mashed potato mixture. Rough up the surface of the potatoes with a fork (I usually just make a design).

Bake at 400 for 10-12 minutes or till potatoes start to turn golden or you can't wait any longer.

Source:
http://mymuffinthursdays.blogspot.com/2009/01/vegetable-shepherds-pie.html

White Bean Soup with Tomatoes

White Bean Soup with Tomatoes

2 cans (19 oz) Great Northern white beans, drained and rinsed
1 can chopped Italian tomatoes
2 c chicken broth
2 cloves garlic, crushed
1 tsp dried basil leaves
salt to taste

Mix all ingredients in a soup pot. Heat for 10 minutes or several hours on low in crock-pot. Serve with PARMESAN CHEESE. Also great served with garlic bread and green salad.

Recipe Source: Linda N.
Photo Source: Once Upon a Cutting Board

Stuffed Peppers

I remember my mom making this recipe when I was little, but it only had meat and cheese as the filling.....tastes great, but what about the veggies??? I found this recipe that is much healthier. So I love this recipe because it is so healthy and filling. I saute the veggies really well and then my 11 month old will eat it too. I personally like making these with red peppers, but they can be pricey if you are feeding your whole family so I opted for 3 green, 1 red this time. I also leave out the meat occasionally and it still tastes great.

Stuffed PeppersSouthernfood.com

INGREDIENTS: Serves 4

4 bell peppers: red, yellow or green
2 tsp salt

Filling:
2 TBS olive oil
½ C chopped onion
½ C chopped celery
1 can (14.5 oz) diced tomatoes
3 TBS tomato paste
1/3 C water (I leave this out and just do not drain the tomatoes)
1 clove garlic, crushed
½ tsp dried leaf basil
1 ½ tsp salt, divided
½ tsp ground black pepper, divided
1 egg, slightly beaten
1 tsp Worcestershire sauce
1 lb ground beef or ground turkey
1 C cooked long-grain rice
shredded mild cheddar cheese, about ½ C

DIRECTIONS:

1. Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
2. Heat olive oil in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender.
3. Add tomatoes, tomato paste, water, crushed garlic, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
4. In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce.
5. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well.
6. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers.
7. Bake at 350° for 55 to 65 minutes. Top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.

Photo Source: Cooking Creations

Chicken Pot Pie

Chicken Pot Pie
Makes 4 servings
Bakes 45-55 minutes
Temp 350 degrees

INGREDIENTS:

2 C cooked cubed chicken, salted
½ C sliced carrots
1 C cubed potatoes
½ C chopped onions
¼ C sliced celery
1 can cream of chicken soup
½ can evaporated milk or 2% milk
½ tsp crushed thyme
1/4 tsp freshly grated pepper
1 TBS butter
1 C frozen peas
pastry for 1 pie crust (or 2 crusts if wanting to have crust on top and bottom)

DIRECTIONS:

1. If pie crust is frozen, take out of freezer so it can thaw. This can take 60-90 minutes to come to room temperature.

2. Steam or boil carrots, potatoes and celery until barely tender, drain.


3. Stir in meat, onions, soup, milk, butter, thyme, pepper and peas.

4. Pour mixture into a 9 inch pie pan. (optional-can have it lined with one pie crust if desiring crust on top and bottom).

5. Roll out pastry pie crust over the filled pie dish. Seal edges around the rim or it will leak when you cook it. Make three 3” slices in the center of pie pastry for venting.

6. Brush pastry with milk. Bake at 350 degrees for 45-55 minutes or until crust is golden brown.

7. Let cool for 10 minutes before eating.


Recipe Source: The Girl Who Ate Everything
Note: I am looking to update this recipe with one that does not contain Cream of Chicken Soup :)