Pasta with Sauteed Broccoli, Garlic, and Sun Dried Tomatoes

Ingredients:

4 Tbsp olive oil

3 cloves garlic, minced

3 cups broccoli florets

1 cup sun-dried tomatoes, sliced

1/2 tsp red pepper flakes (optional or to taste)

1 1/2 cups prepared McKay's Chicken Style Seasoning broth

1 lb cavatelli (I used whole grain bow tie pasta)

Grated Parmesan cheese

Directions:

Cook pasta according to package directions.

In a saucepan, heat olive oil over moderate heat and once hot, add the garlic and cook, stirring, until golden.  Add the broccoli, sun-dried tomatoes, and red pepper flakes - cook, stirring for 2 minutes.  Add the McKay's chicken broth and simmer for 5 minutes or until the broccoli is tender.  

Add pasta and toss to combine.  Serve topped with shredded Parmesan cheese.

Recipe adapted from: http://www.rachaelray.com/recipe.php?recipe_id=4692

Pasta Toss

Ingredients:

1 pound fusilli pasta (I used bow tie pasta instead)

1/4 cup olive oil

1 garlic clove, minced

1 (9 oz) bag fresh spinach, chopped

8 oz (1/2 pint) cherry tomatoes, halved

1 cup shredded Parmesan cheese

1 tsp McKay's Chicken Style Seasoning Mix

Directions:

Cook pasta according to package directions.  Drain pasta, reserving 1/2 cup of the cooking liquid.

Meanwhile, warm olive oil in a large skillet over medium-high heat.  Add the garlic and cook until fragrant, about 2 minutes.  Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes.  Add cooked pasta and toss.  Add the cheese, seasoning, and pasta cooking liquid and stir to combine.  

Serve with a tossed green salad for a complete meal.

Recipe adapted from: http://www.foodnetwork.com/recipes/giada-de-laurentiis/fusilli-with-spinach-and-asiago-cheese-recipe/index.html

Tuscan Vegetable Soup

Ingredients:

3 Tbsp olive oil

1 1/2 cup chopped red onions

1 cup chopped celery

1 cup chopped carrots

4 cloves garlic, minced

1/4 tsp red pepper flakes (optional)

1 can (28 oz) diced tomatoes, low sodium

8 oz kale, chopped

8 oz swiss chard, chopped

2 cups canned cannellini beans, drained and rinsed

7 cups vegetable broth, low sodium 

1/4  cup chopped fresh basil

1/2 tsp salt

1/2 cup Parmesan cheese (optional)

Directions:

Heat the oil in a large stock pot over medium heat.  Add the onions, celery, and carrots.  Cook until veggies begin to soften, 6-8 minutes.  Add garlic and pepper flakes.  Cook for 1 minute.  Add diced tomatoes (with juice), kale and chard.  Cook until kale is wilted, 8-10 minutes.

Puree 1 cup of the beans and 1 cup of the broth in a blender.  Add to the soup along with the remaining beans and 6 cups of broth.  Bring to a boil over high heat.  Reduce heat to low and simmer for 20 minutes.

Stir in the basil and salt.  Simmer 10 minutes.  Serve sprinkled with Parmesan and a slice of crusty bread on the side.

Recipe adapted from: http://mypanera.panerabread.com/recipes/recipe/tuscan-vegetable-soup/

Hummus and Monterey Jack Wraps

Ingredients: (makes 4 wraps)

1 1/2 cup hummus (I used roasted red pepper hummus)

4 large flour tortillas

1 slice of Monterey Jack cheese (optional)

1 cup chopped red bell pepper

1 cup shredded carrots

1/4 cup copped cucumber

2 green onions, chopped

2 tomatoes, thinly sliced

2 cups romaine lettuce, shredded

Ranch dressing (optional)

Directions:

For each wrap, spread hummus over top 2/3 of tortilla.  Layer on cheese, peppers, carrots, cucumbers, scallions, tomatoes, and lettuce in a row in the center.  Top with a drizzle of ranch dressing if desired.

Compress filling tightly and wrap tortilla around filling.

Recipe adapted from: http://mypanera.panerabread.com/recipes/recipe/hummus-and-monterey-jack-wraps/