Garlic Bread

Yummy!  I served this garlic bread with Splashy Potatoes and steamed green beans. 

Ingredients:

1 loaf Cibatta bread (or other Italian loaf)

2 cloves garlic, minced

2 Tbsp olive oil

2 Tbsp Earth Balance buttery spread

Dried oregano and basil for sprinkling

Parmesan cheese

Directions:

Preheat oven to 375 degrees.

Melt butter in the microwave for about 20 seconds.  Add olive oil and garlic.  Stir to combine.

Cut bread loaf in half, lengthwise.  Brush the mixture on top of each half of the bread.

Sprinkle with basil and oregano.

Place halves back together, wrap in foil, and bake for 15 minutes.

Remove bread from the oven and turn on the broiler.

Separate the halves and sprinkle Parmesan on top (you can also sprinkle some mozzarella or Daiya dairy free shredded cheese on top if you wish).

Return to oven under the broiler for 1-2 minutes.  Be sure to keep an eye on it...it will burn quickly!

recipe taken from: http://www.thegardengrazer.com/2012/06/garlic-bread.html

Splashy Potatoes

These potatoes are called splashy for the splash of color the spinach and tomatoes add.
This was a nice, fresh spring meal on a warm day!  I served this with steamed green beans and Garlic Bread for a complete meal.

Ingredients:

9 small potatoes (I used baby white potatoes)

~4 cups fresh spinach, coarsely chopped

4 roma tomatoes, diced

3 oz crumbled feta cheese

2 tsp olive oil 

2 cloves garlic, minced

2/3 cup pine nuts

Large handfull of fresh italian parsley, chopped

small handfull of fresh basil, chopped

Directions:

Boil potatoes until tender.

While potatoes are boiling, dice tomatoes and chop spinach, basil, and parsley

Lightly saute spinach in olive oil over medium heat with the garlic and pine nuts for 1-2 minutes until wilted.  Add tomatoes, parsley, and basil.  Continue to cook for another 2-3 minutes until warmed through.  

Dice potatoes.  Add to spinach mixture.  Top with feta cheese.  Serve immediately.

Recipe adapted from: http://www.thegardengrazer.com/2012/03/splashy-potatoes.html

Unstuffed Shells

Ok...so this is not the healthiest meal that I've cooked (I typically don't use a lot of dairy products/processed foods), but it's not too bad for once in a while.  It was an easy dish and this is the type of food that my husband loves.  I just made sure to sneak in some extra veggies to make it a bit healthier.  So, it was a big hit with the family and I was happy that I was able to sneak in the veggies for my 3 year old to gobble up.  It was a hit for the family and it made great leftovers, too! 

Ingredients:

4 cups medium pasta shells, whole wheat, uncooked

1 package of Yves Meatless Ground Round (I used this, but I think that you could omit this ingredient based on your preference)

1 jar (24 oz) Marinara Sauce, preferably low sodium

1 tub (10 oz) Piladelphia Italian Herb Cooking Creme

1/3 cup chopped fresh basil

1 green bell pepper, diced

1 onion, chopped

3 cups fresh spinach, coarsley chopped

Large handfull of fresh parsley, chopped

1/4 cup Parmesan Cheese

1/2 cup shredded Mozzarella Cheese

Directions:

Preheat oven to 375 degrees.  

Cook pasta according to package directions.  Meanwhile, brown the ground round (if using), green pepper, and onion in a large skillet with a touch of olive oil.  Stir in marinara sauce, spinach, and parsley; simmer on medium heat for 2 minutes.  Remove from heat.

Drain pasta.  Mix cooking creme, basil and Parmesan in a large bowl; stir in pasta.  

Spray a 13x9-inch pan with cooking spray.  Spread 3/4 of the meat sauce onto the bottom of the baking dish.  Top with pasta mixture.  Finally, top with the remaining 1/4 of the meat sauce.   Sprinkle with mozzarella; cover with foil.  

Bake for 20 minutes.  Remove foil and put back in the oven for another 10 minutes.  Serve with a steamed green veggie for a complete meal.

Recipe adapted from: http://www.kraftrecipes.com/recipes/make-ahead-unstuffed-shells-128138.aspx?cm_mmc=eml-_-rbe-_-20130327-_-1059&cm_lm=6D20CFD4A4BA90A2E1F7792FF780B549

BBQ Black Bean and Corn Pizza

This was delicious and a family favorite, especially in the summer months when the weather is warm and the produce is fresh!  Hoping warm weather will come our way as I eat this :)

Ingredients:

Pizza dough (since I was in a hurry, I used Pillsbury Artisan Refrigerated Pizza Crust)

BBQ Sauce (I LOVE Sweet Baby Ray's BBQ Sauce)

Shredded colby jack cheese or Daiya dairy free shredded cheese

1 medium green pepper, diced

2 medium roma tomatoes, diced

1/2 medium red onion, diced

1 ear corn, kernels removed

1 can black beans, rinsed and drained

fresh cilantro, chopped

Directions

Preheat oven to 400 degrees.  Spray a cookie sheet with non-stick spray.  Unroll pizza dough onto the cookie sheet. 

Spread a thin layer of BBQ sauce on top of the pizza dough.  Top with a light sprinkling of cheese.  Evenly sprinkle the black beans, green pepper, tomatoes, corn, and cilantro on top of the pizza dough.  Top with another light sprinkling of cheese.

Bake 10-12 minutes until cheese is melted and crust is golden brown.

Serve with a tossed green salad for a complete meal.