I am going to make this soon! It's similar to Johnny Carino's Artichoke Pasta! One of my favorites! :)
Artichoke Angel Hair Pasta!
4 tbsp olive oil
2 cloves fresh garlic finely diced
1 cup finely diced Roma tomatoes
1/2 cup finely diced black olives
1/4 cup capers
1 small jar of Artichoke hearts, halved
1 package angel hair pasta
Saute garlic in olive oil until done.
Add tomatoes, olives, capers, and artichoke hearts. Saute until done.
Serve over pasta.
You can also add grilled chicken breast if you'd like. (But I will pass on any meat! haha)
Showing posts with label veggie. Show all posts
Showing posts with label veggie. Show all posts
Wednesday, February 9, 2011
Pink Pancakes~
Thought these might be fun for the upcoming Holiday! :)
Pink Pancakes
3/4 cup water
1/2 cup ricotta cheese
1/4 cup beet, puree
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1 cup pancake mix
1/4 cup grated apple
nonstick cooking spray
1 tablespoon vegetable oil
pure maple syrup (optional)
fresh fruit (optional)
powdered sugar
Directions:
1. In a blender or food processor, combine the water, ricotta cheese, beet puree, vanilla, and cinnamon.
2. Dump the cheese mixture into a medium bowl, add the pancake mix and apple. Stir until just combined. Do not overmix, you want the batter to be lumpy.
3. Coat a griddle with nonstick spray and heat to medium high. Add 1/2 tsp vegetable oil. Use 1/4 cup batter at a time and pour out pancakes. When you see bubbles start to form, it is time to flip the pancake. If the bottom is too brown, turn the heat down. It should take about 1 to 2 minutes per side!
4. Serve warm, garnish with maple syrup, fresh fruit, and powdered sugar.
ENJOY this tasty treat!
Pink Pancakes
3/4 cup water
1/2 cup ricotta cheese
1/4 cup beet, puree
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1 cup pancake mix
1/4 cup grated apple
nonstick cooking spray
1 tablespoon vegetable oil
pure maple syrup (optional)
fresh fruit (optional)
powdered sugar
Directions:
1. In a blender or food processor, combine the water, ricotta cheese, beet puree, vanilla, and cinnamon.
2. Dump the cheese mixture into a medium bowl, add the pancake mix and apple. Stir until just combined. Do not overmix, you want the batter to be lumpy.
3. Coat a griddle with nonstick spray and heat to medium high. Add 1/2 tsp vegetable oil. Use 1/4 cup batter at a time and pour out pancakes. When you see bubbles start to form, it is time to flip the pancake. If the bottom is too brown, turn the heat down. It should take about 1 to 2 minutes per side!
4. Serve warm, garnish with maple syrup, fresh fruit, and powdered sugar.
ENJOY this tasty treat!
JOHNNY CARINO’S STUFFED MUSHROOMS
I went to Johnny's for my b-day and my friend ordered these! They were AMAZING! I just found this recipe and I actually still need to try it so if someone does before me and it doesn't work! I am sorry! But it looks pretty simple and I plan to make them this week!
Looking forward to making them! :) Yummy!
JOHNNY CARINO’S STUFFED MUSHROOMS
1/8 cup Chopped Garlic
4 cups Chopped Spinach
2/3 cup Diced Red Onion
2/3 cup Shredded Asiago Cheese
1/2 cup Romano Cheese
1/4 cup Shredded Parmesan Cheese
1 tsp Black Ground Pepper
1 1/2 Tbsp. Sauté Spice (equal parts salt, pepper, and garlic salt)
1 cup Seasoned Bread Crumbs
1/2 cup Easy Eggs
Large Mushroom Caps - Stem Removed
GARNISH:
4 oz. Lemon Basil Cream Sauce
1/8 cup diced Roma tomatoes
1 Tbsp. Fresh Basil, Julienne
1 Tbsp. Parmesan Parsley mix
PREPARATION:
1. In a large metal mixing bowl, combine ingredients, except the mushroom caps.
2. Fold together all ingredients well, until mixture begins to form into a single mass.
3. Place approximately 1 1/2 tablespoons of mixtures into each cap.
4. Place stuffed mushrooms caps on sheet pan stuffing side up
5. Bake in oven for 10 minutes at 375 degrees, remove and cool immediately.
6. Ladle heated Cream Sauce over mushrooms.
7. Top with diced Roma Tomatoes and sprinkle with fresh Basil strips.
8. Garnish with parmesan parsley mix and basil.
YIELD approximately 65 each
Looking forward to making them! :) Yummy!
JOHNNY CARINO’S STUFFED MUSHROOMS
1/8 cup Chopped Garlic
4 cups Chopped Spinach
2/3 cup Diced Red Onion
2/3 cup Shredded Asiago Cheese
1/2 cup Romano Cheese
1/4 cup Shredded Parmesan Cheese
1 tsp Black Ground Pepper
1 1/2 Tbsp. Sauté Spice (equal parts salt, pepper, and garlic salt)
1 cup Seasoned Bread Crumbs
1/2 cup Easy Eggs
Large Mushroom Caps - Stem Removed
GARNISH:
4 oz. Lemon Basil Cream Sauce
1/8 cup diced Roma tomatoes
1 Tbsp. Fresh Basil, Julienne
1 Tbsp. Parmesan Parsley mix
PREPARATION:
1. In a large metal mixing bowl, combine ingredients, except the mushroom caps.
2. Fold together all ingredients well, until mixture begins to form into a single mass.
3. Place approximately 1 1/2 tablespoons of mixtures into each cap.
4. Place stuffed mushrooms caps on sheet pan stuffing side up
5. Bake in oven for 10 minutes at 375 degrees, remove and cool immediately.
6. Ladle heated Cream Sauce over mushrooms.
7. Top with diced Roma Tomatoes and sprinkle with fresh Basil strips.
8. Garnish with parmesan parsley mix and basil.
YIELD approximately 65 each
Thursday, May 20, 2010
Fresh Bruschetta Chicken-Stuffed Tomatoes~
Yummy, Yummy~
Dinner tonight~
2 cups Chicken - I used 6 chicken tenderlions (precook them)
1 cup fresh spinach leaves, coarsely chopped
2 green onions, thinly sliced
1/4 cup snipped fresh basil
2 tablespoons white vinegar
1 tablespoon olive oil
2 cloves garlic, minced
4 large tomatoes
2 very thin slices firm textured whole wheat bread, toasted and cubed
2 tablespoons shredded parmesan cheese
1. Shred cooked chicken. In medium bowl, combine the 2 cups chicken, the spinach, green onions, basil, vinegar, oil, and garlic. Toss to evenly coat.
2.Cut a 1/4 inch thick slice from the stem end of each tomato; discard slices. Using a spoon, carefully scoop out the tomato pulp, leaving a 1/4 to 1/2 inch thick shell. place shells open sides up on a serving plate. Discard tomato seeds. Chop enough of the tomato pulp to measure 1/2 cup; discard remaing pulp. Stir the 1/2 cup tomato pulp into chicken mixture.
3. Divide chicken mixture amon the tomato shells. Top with bread cubes and cheese.
Enjoy :)
Tuesday, October 27, 2009
Layered Summertime Salad!
Layered Summertime Salad
2 cups uncooked gemilli(twist) pasta (8 oz.)
8 medium green onions, sliced (1/2 cup)
4 slices bacon, cooked crispy and crumbled (I used Oscar Meyer Real Bacon Bits)
1 cup mayo
1/2 cup shredded colby jack cheese
2 tbsp. lemon juice
1 tsp. sugar
1/2 tsp garlic powder
4 cups bite size pieces salad greens
1 cup snow (Chinese) pea pods, cut in half
1 cup sliced cauliflower
1 cup broccoli
1 large red pepper, finely chopped (1 1/2 cups)
Cook pasta as directed on package; drain. Rinse with cold water, drain. In medium bowl, mix pasta, onions, and half the bacon. In small bowl, mix mayo, cheese, lemon juice, sugar, and garlic powder. In 3 1/2 quart salad bowl layer salad greens, pasta mixture, pea pods, cauliflower, broccoli, and bell pepper. Pour mayo mixture evenly over top. Cover and refrigerate at least 2 hours. Sprinkle with remaining bacon just before serving.
2 cups uncooked gemilli(twist) pasta (8 oz.)
8 medium green onions, sliced (1/2 cup)
4 slices bacon, cooked crispy and crumbled (I used Oscar Meyer Real Bacon Bits)
1 cup mayo
1/2 cup shredded colby jack cheese
2 tbsp. lemon juice
1 tsp. sugar
1/2 tsp garlic powder
4 cups bite size pieces salad greens
1 cup snow (Chinese) pea pods, cut in half
1 cup sliced cauliflower
1 cup broccoli
1 large red pepper, finely chopped (1 1/2 cups)
Cook pasta as directed on package; drain. Rinse with cold water, drain. In medium bowl, mix pasta, onions, and half the bacon. In small bowl, mix mayo, cheese, lemon juice, sugar, and garlic powder. In 3 1/2 quart salad bowl layer salad greens, pasta mixture, pea pods, cauliflower, broccoli, and bell pepper. Pour mayo mixture evenly over top. Cover and refrigerate at least 2 hours. Sprinkle with remaining bacon just before serving.
Craisen Salad
Craisen Salad
1 bag coleslaw mix
1 bag romaine lettuce
1 bag baby spinach
green onions, chopped
1 Brianna's poppy seed dressing
2 cups craisens
1 bottle dry roasted peanutes
Mix all salads. Before you serve add dressing, craisens, and peanuts. Toss.
1 bag coleslaw mix
1 bag romaine lettuce
1 bag baby spinach
green onions, chopped
1 Brianna's poppy seed dressing
2 cups craisens
1 bottle dry roasted peanutes
Mix all salads. Before you serve add dressing, craisens, and peanuts. Toss.
Dill Potato Salad
Dill Potato Salad
1 cup dairy sour cream
1/2 cup salad dressing
3 tbsp. vinegar
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dill weed
4 cups sliced cooked potatoes
1 cup thinly sliced celery
3/4 cup minced onion
1/2 cup diced peeeled cucumber, well drained
1/2 cup chopped green pepper
3 hard-boiled eggs, sliced
Mix sour cream with salad dressing, vinegar, salt, pepper, and dill weed. Toss together in large bowl, cooked potatoes, celery, onion, cucumber, green pepper, and allbut 3 or 4 egg slices. (save for garnish)
Mix gently with dressing and chill to glend flavors. Garnish with sliced eggs and serve from bowl. Or serve on crisp greens on individual plates.
Makes 6-8 servings.
1 cup dairy sour cream
1/2 cup salad dressing
3 tbsp. vinegar
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dill weed
4 cups sliced cooked potatoes
1 cup thinly sliced celery
3/4 cup minced onion
1/2 cup diced peeeled cucumber, well drained
1/2 cup chopped green pepper
3 hard-boiled eggs, sliced
Mix sour cream with salad dressing, vinegar, salt, pepper, and dill weed. Toss together in large bowl, cooked potatoes, celery, onion, cucumber, green pepper, and allbut 3 or 4 egg slices. (save for garnish)
Mix gently with dressing and chill to glend flavors. Garnish with sliced eggs and serve from bowl. Or serve on crisp greens on individual plates.
Makes 6-8 servings.
Avocado Bean Salsa
Avocado Bean Salsa
4-5 tomotoes (chopped)
1 can black eyed beans (rinsed and drained)
1 can corn
1/2 bag frozen white corn
2 avocados (chopped)
1/2 bunch green onion (chopped)
1/2 bunch cilantro (chopped)
Make Good Season Italian Dressing. Use 1/2 bottle or more pour over ingredients. REFRIGERATE and enjoy!
4-5 tomotoes (chopped)
1 can black eyed beans (rinsed and drained)
1 can corn
1/2 bag frozen white corn
2 avocados (chopped)
1/2 bunch green onion (chopped)
1/2 bunch cilantro (chopped)
Make Good Season Italian Dressing. Use 1/2 bottle or more pour over ingredients. REFRIGERATE and enjoy!
Hot Artichoke Dip
Hot Artichoke Dip
14 oz. can artichoke hearts, drained and chopped
1 1/2 cup mayo (do not use miracle whip)
7 oz. can chopped green chilies
4 oz. shredded Monterey jack cheese
1/2 cup parmesen cheese
Combine all ingredients. Bake at 325 degrees for 30 minutes. Serve with chips.
14 oz. can artichoke hearts, drained and chopped
1 1/2 cup mayo (do not use miracle whip)
7 oz. can chopped green chilies
4 oz. shredded Monterey jack cheese
1/2 cup parmesen cheese
Combine all ingredients. Bake at 325 degrees for 30 minutes. Serve with chips.
Black Bean Zucchini Quesadillas
Black Bean Zucchini Quesadillas
Black beans, zucchini, and a bit of cheese folded into tortillas - this may be the best quesadilla you've ever tasted. (One of my friends made these and added Chicken, she said it was a big hit!)
Yield 4 quesadillas
Time 15 minutes
Ingredients
2 pounds zucchini, grated
1½ t salt
30 oz or canned black beans, drained
12 oz Monterey Jack, grated
2 green onions, chopped
1 jalapeño, minced
8 eight-inch tortilla
olive oil
Directions
Toss zucchini with salt in the colander, and squeeze out excess water. Combine zucchini with beans, cheese, green onions, and jalapeño. Brush one side of each tortilla with oil. Place four tortillas oil side down and spread each with one fourth of the zucchini-bean mixture. Top each one with an oil-side-up tortilla.
To Cook 1. Fry: place one quesadilla in a frying pan and cook over medium heat for 3 minutes on each side, until golden. We grilled ours! Yummy!
2. Broil: Place quesadillas on baking sheet and broil about 1-2 minutes per side, until golden.
Black beans, zucchini, and a bit of cheese folded into tortillas - this may be the best quesadilla you've ever tasted. (One of my friends made these and added Chicken, she said it was a big hit!)
Yield 4 quesadillas
Time 15 minutes
Ingredients
2 pounds zucchini, grated
1½ t salt
30 oz or canned black beans, drained
12 oz Monterey Jack, grated
2 green onions, chopped
1 jalapeño, minced
8 eight-inch tortilla
olive oil
Directions
Toss zucchini with salt in the colander, and squeeze out excess water. Combine zucchini with beans, cheese, green onions, and jalapeño. Brush one side of each tortilla with oil. Place four tortillas oil side down and spread each with one fourth of the zucchini-bean mixture. Top each one with an oil-side-up tortilla.
To Cook 1. Fry: place one quesadilla in a frying pan and cook over medium heat for 3 minutes on each side, until golden. We grilled ours! Yummy!
2. Broil: Place quesadillas on baking sheet and broil about 1-2 minutes per side, until golden.
Green Beans!
On Sunday we had family over for dinner! We did the traditionally roast and mashed potatoes! I found this recipe for green beans in my Clean Eating magazine! They were a big hit! I did change the recipe slightly from the original! This is how I did it! Yummy!
1 1/2 lb. green beans (I used frozen beans from our garden)
1 tbsp. olive oil
2 large shallots or onions
4 cloves garlic, minced
1/3 cup low sodium chicken broth
Juice 1/2 lemon
1/4 tsp sea salt
k1/4 tsp. fresh ground pepper
Heat oil in a large skillet over medium-low heat. Add shallots/onions and cook for 3 minutes, stirring often. Add garlic and cook for 1 minute. Add broth and bring to a simmer. Add beans and cook until warm. Add lemon juice, salt, and pepper, and remove from heat. Serve warm.
1 1/2 lb. green beans (I used frozen beans from our garden)
1 tbsp. olive oil
2 large shallots or onions
4 cloves garlic, minced
1/3 cup low sodium chicken broth
Juice 1/2 lemon
1/4 tsp sea salt
k1/4 tsp. fresh ground pepper
Heat oil in a large skillet over medium-low heat. Add shallots/onions and cook for 3 minutes, stirring often. Add garlic and cook for 1 minute. Add broth and bring to a simmer. Add beans and cook until warm. Add lemon juice, salt, and pepper, and remove from heat. Serve warm.
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