Roasted Cauliflower and Chickpea Tacos

Oh my heavens! We had vegan gluten free friends coming for dinner and I wanted to make something to accommodate their diet. I found these tacos on twopeasandtheirpod.com and decided to try them out. Forget vegan gluten free these tacos were AMAZING! they were super simple to throw together as far as prep and I seriously ate 5 they were so good. Don't be scared just make them you wont regret it!



Roasted Cauliflower and Chickpea Tacos

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
My favorite tacos! Roasted Cauliflower and Chickpea Tacos are easy to make and so delicious! Healthy has never tasted so good!

ingredients:

For the Tacos:
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon sea salt
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 tablespoon water
1 (15 oz.) can of chickpeas, drained and rinsed
1 small head cauliflower, washed and cut into bite-size florets
Corn tortillas
1 cup finely chopped red cabbage
1 jalapeño, sliced, seeds removed
1 large avocado, seed removed and diced
Chopped cilantro
For the Lime Crema:
1 cup plain Greek yogurt or sour cream
1/8 cup fresh lime juice
1/4 cup chopped cilantro
Salt and pepper, to taste

directions:


1. Preheat oven to 400 degrees. In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water. Stir in chickpeas and cauliflower florets. Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside.
2. To make the lime crema, place the Greek yogurt or sour cream in a small bowl. Add fresh lime juice and cilantro. Stir well. Season with salt and pepper, to taste.
3. Take a corn tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, jalapeño slices, avocado, and cilantro. Drizzle lime crema over the tacos and serve!
Note-you can make the tacos vegan by using vegan sour cream or yogurt to make the lime crema or you can omit it...but it's really good:)

Stir-fried Broccoli with Brown Rice (Meat Optional)

Need something easy and  healthy in a hurry?  This little meal is delicious, and can easily adapted to be a vegetarian meal or even a side-dish.  We ate it without meat as our main entree and loved it.



  • Stir-Fried Broccoli with Brown Rice (Meat Optional)
  • adapted from Mel's Kitchen Cafe

  • 1 tablespoon vegetable, canola or coconut oil
  • 3-4 cups bite-size broccoli florets
  • 2 cloves garlic, finely minced or pressed
    • Sauce:
  • 1/2 cup chicken or vegetable broth
  • 4 teaspoons low-sodium soy sauce
  • 1 tablespoon Thai sweet chili sauce (see note)
  • 2 teaspoons sesame oil
  • 2 teaspoons cornstarch
    • For serving:
  • Hot, cooked brown rice

In a large 12-inch nonstick skillet, heat the oil over medium to medium-high heat until hot and rippling. If using meat, add it now and stir-fry until cooked through. Remove the meat to a plate.

Add the broccoli to the hot skillet (you may need to add another teaspoon or so of oil if the skillet is completely dry) and cook, stirring often, until the broccoli has turned bright green and is lightly browned, 7-9 minutes. It won't cook much more after this so it should be crisp-tender. I like a bit of bite to the broccoli but if you want it more tender, add on a few minutes cooking time.
Stir in the garlic and cook over medium to medium-high heat, stirring, for a minute or so.

Whisk together all the sauce ingredients and pour over the broccoli. Add the meat if you cooked it.  Stir the ingredients together until well coated with the sauce and simmer for 1-2 minutes. Add additional salt and pepper to taste if needed.

Serve immediately over hot, cooked rice.

My favorite Veggies

So, I know this may be lame, but I thought I'd post my favorite way of preparing veggies.  We eat a TON of veggies and I've found this to be the easiest and yummiest way to get them to the table...and have your kids enjoy them.



My Favorite Veggies
From Rachel

 Vegetables (I like a carrot, cauliflower and broccoli combo)
Olive Oil
Salt (try the Pink Himalayan salt at Costco- its much more nutritious than table salt)
Cajun Seasoning

You'll need a steamer of some sort on hand (I have a metal basket that fits on top of my regular stovetop skillet- got it at Williams-Sonoma for about $8).  Put water in the bottom of the skillet, but careful not to do too little or the veggies burn, or too much, or the veggies boil- you don't want the water to overflow onto your steamer basket.  Chop veggies to similar sizes to allow for even cooking. Place them in the basket and steam with lid covering until desired tenderness (I like mine with a little crunch).  Empty the water from your skillet and return skillet to hot stovetop.  Pour olive oil to coat bottom and heat slightly. Return veggies to skillet and season with salt and cajun seasoning.  Stir to coat and remove from heat- you don't want to cook your veggies any longer.  Enjoy.  I love serving these veggies tossed with these Simple Sesame Noodles.

Asparagus, White bean, Arugula Salad



Vegan Recipe I"m posting for my own records since I know the the Jewkes' are picky picky eaters! Fast, really yummy, worth a try if you're trying to get all you vitamins and nutrients and cut the processed stuff out.


Ingredients


  • 5 tbsp. extra-virgin olive oil
  • 1/2 medium red onion, sliced 1/8 inch thick (about 1 cup)
  • 1 lb. asparagus, trimmed of tough ends and cut on diagonal into 1-inch pieces
  • 1 can (15 oz.) cannellini beans, rinsed and drained (about 1 1/2 cups)
  • 2 tbsp. balsamic vinegar, plus 2 tsp.
  • 14 oz. arugula (1 large bunch), washed, dried, and stemmed (about 6 cups lightly packed)

Instructions

  1. Heat 2 tbsp. oil in nonstick skillet over high heat until it just begins to smoke; stir in onion and cook until beginning to brown, about 1 minute. Add asparagus, 1/4 tsp. salt, and 1/4 tsp. pepper; cook until asparagus is browned and tender-crisp, about 4 minutes, stirring often. Off heat, stir in beans; transfer to large plate and let cool 5 minutes.
  2. Meanwhile, whisk remaining 3 tbsp. oil, vinegar, 1/4 tsp. salt, and 1/8 tsp. pepper in medium bowl until combined. In large bowl, toss arugula with 2 tbsp. dressing and divide among salad plates. Toss asparagus mixture with remaining dressing, place a portion over arugula, and serve.



Minestrone (Vegetarian Style)


I make soup all winter long, and this is going to be a long winter in Maryland.  This is a great vegetarian soup, and filling enough that it won't leave you feeling like you missed out on your meat!  I also love that it's made in the crockpot and it makes enough for a large family and then some.

Minestrone (Vegetarian Style)
from my friend, Lily Pearson

 Put things into the crockpot in this order:
3 cups water or vegetable/beef broth
1 medium to large onion, chopped
3-4 large carrots sliced
3-4 celery stalks sliced
2-14 1/2 ounce cans chopped tomatoes
1-10 or 16 oz package frozen mixed vegetables
1-1 1/2 cups shredded cabbage
1 clove minced garlic
1 Tbs. basil
1 tsp. oregano
1 can of garbanzo beans
1 can kidney beans
2 tsp. salt
dash of pepper
1 zucchini, sliced

Place all ingredients in crockpot, except for the zucchini.  Stir it all up and then add the zucchini to the very top, or add it for the last hour of cooking.  It needs to cook on low 10-16 hours or high 6-7 hours depending on how soft you want your vegetables.

Slow Cooker Creamy Chicken and Wild Rice Soup

Now that school has started, I've formed a closer relationship with my slow cooker because I have ZERO extra time (those of you who don't have school-aged kids yet, soak up the hours of deciding your own schedules).  While our weather in Texas hasn't started cooling off yet, soup season is beginning to slowly creep in and I've found a few that I'm dying to try.  This one was top of my list and I'm glad I put it to the test.  It was easy, kid-friendly, full of flavor, and made a lot of hungry mouths happy.
courtesy
Slow Cooker Creamy Chicken and Wild Rice Soup
Chef Mommy

4 1/2 cups chicken broth
2 cups water
1 cup diced carrots
1 cup diced celery
2 boneless, skinless chicken breasts, thawed
1 pgk. Rice-a-Roni long grain and wild rice
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup all-purpose flour
1/2 cup butter
2 cups half and half (I used fat free)

Combine broth, water, carrots, celery, chicken, rice (with seasoning packet), salt and pepper in the crock pot.  Cook on low for 4 hours, or high for 6 hours.  With about 30 minutes left on slow cooker, melt butter in saucepan over stovetop, add salt and pepper and then flour by tablespoons and mix to make a roux.  Then, whisk in the half and half, a little at a time, until combined and smooth.  Set roux aside while you remove the chicken from the crock pot, shred it, and then put it back in crock pot, along with the roux.  Mix to combine and continue to cook until time is done.  Enjoy!

Roasted Red Pepper and Asiago Caesar Salad

On our recent girls' trip to Utah, we ate at Cafe Zupas and I ordered this salad and their amazing Cauliflower Soup (if you ever go, you MUST try this soup).  It was a perfect combination.  I kept thinking that I could make this same salad at home and so I went home and did just that.  Its so delicious and so easy to throw together.  What I loved about it too is that you can make it into a meal by  adapting it to what you and your kids like (see suggestions below).  My kids LOVED this when I added pasta to it and we all ate it for dinner.
Roasted Red Pepper and Asiago Caesar Salad
Adapted from Cafe Zupas

Head of Romaine Lettuce, chopped
Jar of sweet Roasted Red Peppers, diced small (add desired portion)
Asiago Cheese, shredded
Brianne's Asiago Caesar Dressing (found in dressing aisle)
Garlic Croutons (we like Texas Toast Garlic & Butter flavor)
Shredded Chicken (optional)

** Preparation Suggestions: you can prepare this however you like, whatever proportions you like.  Leave out the croutons, add shredded chicken, add a box of cooked pasta, make it into a wrap, whatever you like! We made it without chicken and added cooked pasta and ate it as a main course. 

Scalloped Potatoes and Onions


  • This is an amazing recipe for scalloped potatoes that is free of all the creamed soups and cheese!  It is so delicious, you would never know it.  And I even accidentally left out the onions.  That's how good it is...
  • Scalloped Potatoes and Onions

  • adapted from allrecipes.com

  • 5 large potatoes, peeled and thinly sliced
  • 3/4 cup chopped onion
  • 3 tablespoons butter or margarine
  • 1/4 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 2 tablespoons mayonnaise
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Paprika
  1. In a greased 2-1/2-qt. baking dish, layer potatoes and onion.
  2. In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika.
  3. Cover and bake at 325 degrees for 2 hours or until tender.

Cauliflower Soup

I made this soup for dinner tonight and everyone loved it- even Brian, who isn't necessarily a soup guy. I love that it has a lot of healthy ingredients in it and it makes a ton for leftovers.
Cauliflower Soup
Adapted from Zoom Yummy

1 head of cauliflower, chopped into florets
2 carrots, diced
1 onion, diced
3 Tbs. butter
7 cups chicken broth
4 Tbs. flour
3 cups milk
1 cup sour cream
1/2 cup sharp cheddar cheese
2 tsp. parsley
2 bay leaves
1/4 tsp. pepper
Salt, to taste

Melt 2 Tbs. butter in large saucepan. Saute onions for 3 minutes and then add carrots and saute for 2 additional minutes. Add cauliflower, chicken broth, and spices. Bring to a boil, reduce heat, and simmer covered for 25 minutes. While thats cooking, whisk together flour and milk in a bowl. Melt 1 Tbs. butter in smaller saucepan. Add milk and flour mixture and whisk together. Bring to a boil and whisk constantly, while boiling for two minutes. Add milk mixture to soup and simmer for 10 minutes altogether. Remove from heat and add sour cream and cheese. Serve.

thai noodle salad




i have made this twice now and beau and i are both in love. he DEMANDED that i put this up for you all to see. you can add or take away from the salad ingredients as you please but the key ingredient is the dressing. if you like thai/peanuty stuff this dressing is to die for. this time around i doubled it so that i could keep more in the fridge for when i wanted a swig. ( i also added quite a bit of water at the end to make it not so thick)

Thai Peanut Noodle Salad
Recipe by OurBestBites.com

8 oz Linguine Fini (or regular linguine)- i just used spaghetti
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)

Thai Peanut Salad Dressing (save some time and make this part ahead!)

Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. While pasta is cooking, start chopping those veggies.

You can really use any mix of veggies you want. I have a thing with rainbows, so whenever I make this type of salad I pick the vegetables purely based on color so I can have something in every shade of the rainbow.

You can play around with the leafy greens. I like to use both napa cabbage and romaine lettuce. If you're eating this right away lettuce works great, and spinach is even good in there. However, if you're taking it to a picnic, or serving it on a buffet or anything like that where it will sit a while, I recommend going heavy on the cabbage because it will stay nice and crunchy for ya.

As soon as your pasta is done drain it and run some cold water over it until it's cool. If you're not going to use it right away, add a drizzle of the salad dressing and stir to coat. This will prevent the noodles from getting all clumpy. Keep in the fridge until ready to use.

When you're ready to assemble the salad, place noodles, veggies, and chicken in a large bowl.

Pour the Thai Peanut Dressing over everything, stirring as you go until you have enough to coat. I use it all!

Dressing:

1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt*
2-3 t sriracha chili sauce*
2-4 T water*

*The need for salt may differ depending on the brand of PB you use. Taste first and then add.
*I use 3 t Sriaracha, but you may want more or less depending on your preference of heat levels. Again, taste first and then add.
*Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely.

Place everything in a blender and mix until smooth. Makes about 2 cups.

Brown Rice and Black Bean Casserole

We LOVED this casserole...hearty, full of yummy vegetables, and easy to make. Great for leftovers too. We will definitely be making this one again- it really was delicious.
image courtesy allrecipes.com
Brown Rice and Black Bean Casserole

1/3 cup brown rice
1 cup vegetable broth
1 Tbs. olive oil
1/3 cup onion, diced
1 medium zucchini, chopped or thinly sliced
2 chicken breasts, cooked and diced (I used 1/3 of the Costco rotisserie chicken)
1/2 to 3/4 cup sliced mushrooms
1/2 tsp. cumin
Salt, to taste
Cayenne Pepper, to taste
1 (15 oz.) can black beans, rinsed and drained
1 (4 oz.) can green chilies
1/3 cup carrots, chopped small
2 cups shredded swiss cheese

Mix the rice and chicken broth in pot on stovetop, bring to a boil. Reduce heat to low, cover and simmer 45 minutes, or until rice is tender. Preheat oven to 350 degrees. Lightly grease a medium-sized casserole dish. Heat the olive oil in a skillet over medium heat and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt and cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through. In a large bowl, mix the rice, onion, zucchini, chicken, mushrooms, beans, chilies, carrots, and half of the swiss cheese. Transfer to the baking dish and sprinkle remaining cheese on top. Cover casserole dish loosely with foil and bake for 30 minutes. Uncover and bake 10 more minutes, or until bubbly and lightly browned.

Cheese and Veggie Twist

Dagmar's last...for a while. :) Enjoy!
Cheese and Veggie Twist
Dagmar Jewkes

2 large eggs
1/2 c. tomatoes
1/2 c. mushrooms
Shredded Cheese
1/4 c. green onions
Bacon, crumbled (optional)
2 cans reduced-fat crescent roll dough

Mix all ingredients except crescent dough. Season with salt and pepper. With the dough, separate all the triangles and fan them out in a ring, with the narrow sides on the inside of the ring, 1/2 overlapping, corners of the long side pointing out (so it looks like a sun or star). Spread mixture over the inner portion of the ring. Fold the outer tips over to the inside and push edges together. Cook at 375 degrees for about 20 minutes. Watch the dough so it doesn't burn- if necessary, cover dough with foil until inside of twist is thoroughly cooked.

Vegetable Spaghetti

This is my new go-to for spaghetti- we absolutely LOVE it at our house and it makes regular appearances at the dinner table. Its easy, extremely healthy (can you say, vegan?), it makes a TON, and my kids and husband love it. Seriously, its the only pasta dish that Brian will eat for left-overs. There are several different ways to prepare it and no exact measurements- just put in what you like! Try it out and you'll see what I mean. This recipe is adapted slightly from great friend and neighbor, Sheree Nixon.
picture courtesy google images

Vegetable Spaghetti
Rachel Crofts/Sheree Nixon

Assorted Vegetables of your Choosing (I used squash, zucchini, cauliflower, broccoli, and carrots)
1 yellow onion, diced
Spices of your choosing (I use garlic salt, minced garlic, salt, pepper, Oregano, Italian Seasoning, Crushed Red Pepper and Basil)
1 Tbs. Olive oil
2 cans tomato sauce
2 cans diced tomatoes
1/4 cup brown sugar (optional- but it tempers the acidity of the canned tomatoes and gives a rich flavor to your pasta- add more or less to your liking)
Angel Hair Pasta (one box) cooked according to package directions

My favorite way to prepare this dish is slightly more time-consuming, but it pays off. I chop the vegetables and place them in a large dish and roast them in the oven according to this recipe (minus the cheese). If you prepare enough vegetables on your first attempt, then you can freeze half of them and use them next time you want this spaghetti (more on that later). I typically use an entire head of cauliflower and broccoli, 5-6 diced carrots, a whole squash and zucchini and it makes a TON that is easily divided and used for two recipes. Because I have small children, I chop the vegetables with my food chopper into very small (almost ground) pieces before using for this recipe. It doesn't detract from the flavor or texture, it just makes it more inviting for little mouths. :)

To begin making the spaghetti, warm the olive oil in a large pot on medium heat. Add the onions and 1/2 tsp. of salt and saute until onions are soft (about 5 minutes). Add your spices- I add a good sprinkle of each spice, especially the basil. Only use a dash of red pepper though (its hot!). Add your tomato sauce and diced tomatoes as well as your roasted vegetables. Stir to heat through and simmer for about 10 minutes to incorporate the flavors. Add your brown sugar, if using, at the end. Stir, and remove from heat. Serve over cooked angel hair pasta.

**If you have frozen vegetables (from doubling the earlier roasted vegetables) or want to make this recipe in a crock pot, do the following: Saute the onions as described above. Add spices. Put your tomatoes and tomato sauce into a crock pot set to low, followed by the brown sugar, sauteed onions, and frozen vegetables. Cook on low for 5-6 hours, stirring once or twice throughout to break up the vegetables. Serve over angel hair pasta for an easy, MUCH faster spaghetti.

Oven-Roasted Vegetables

This is a simple recipe and I'm sure you already know about it, but I loved the garlic-to-veggie combination on this one, so I'm putting it up so I can refer to it often. Its really easy, very delicious, and extremely healthy. You can roast whichever veggies you prefer.
image courtesy allrecipes.com
Oven- Roasted Vegetables
Adapted from Allrecipes.com

2 Tbs. minced garlic
3 Tbs. Olive Oil
Cauliflower, divided into florets
Broccoli, divided into florets
Carrots, diced into 2 inch pieces
Salt, to taste
1/3 cup fresh grated Parmesan cheese

Preheat oven to 450 degrees and grease a 9X13 casserole dish. Place garlic and olive oil into a plastic ziploc bag. Toss with chopped vegetables until coated. Pour vegetables into dish and top with salt (and pepper, if desired). Bake for 20-25 minutes, or according to desired tenderness. Toss vegetables halfway through cooking time! Top with parmesan cheese for last 5 minutes of cooking. Adjust cooking time and dish size according to amount of vegetables being used. Enjoy!

Chicken Pot Pie

Everyone needs a little comfort food from time to time, right? This recipe is fabulous- wholesome, delicious, and well...comforting! You'll love this recipe and so will your family...guaranteed. You can put whichever veggies you prefer into the pie.
picture courtesy google images
Chicken Pot Pie
Adapted slightly from Allrecipes.com

1-2 cups cooked chicken, cut into bite-sized pieces (I used leftover frozen chicken from the Costco whole cooked chickens)
  • 1 cup sliced carrots
  • 1 cup potatoes, diced
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1 clove garlic, minced
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk (I used Fat Free)
  • 4 (9 inch) unbaked pie crusts (I used Pet-Ritz frozen variety)

  • Preheat oven to 425 degrees F. Rub egg white onto one pie crust and cook in oven for 8-10 minutes, or until desired golden-brown. Remove and set aside. In a saucepan combine carrots, potatoes, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions and garlic in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed, and frozen or thawed (cooked) chicken. Stir in chicken broth and milk. Simmer over medium heat until thick- about 2-3 minutes. Remove from heat and set aside. Place half the veggie mixture in bottom pie crust. Pour 1/2 hot liquid chicken mixture over. Cover with top crust, seal edges. Make several small slits in the top to allow steam to escape. Repeat with second pie. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. Makes 2 pies.

Oven Roasted Asparagus

There aren't many things that taste better than asparagus, when its done right. And, this recipe is a sure-fire way to make sure that happens. Super easy, extremely delicious, and totally satisfying. I could eat these all on their own.
picture courtesy google images
Oven Roasted Asparagus
Slightly adapted from Allrecipes.com

  • 1 bunch asparagus spears, trimmed
  • 2-3 tablespoons olive oil
  • 1 1/2 tablespoons fresh grated Parmesan cheese
  • 1 clove garlic, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon lemon juice (optional- I didn't use this)

  • Preheat an oven to 425 degrees F. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears and then arrange them on a baking sheet in a single layer. Sprinkle with parmesan cheese, garlic, salt, and pepper. Bake in the preheated oven until just tender, 8 to 10 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Easy Cooked Carrots (That Your Kids Will Eat!)

These carrots are so easy, obviously healthy, and de.lic.ious. You could make them whenever you need yummy veggies in a pinch.

Easy Cooked Carrots

Carrots- you can use baby carrots or regular ones
Butter
Pepper
Honey

If using regular carrots, I peel them and cut them on the diagonal- because it looks more fancy. :) Steam the carrots to desired tenderness- I usually leave a little crunch in them. Then, I melt butter in a saucepan (about 1/2 Tbs. per 3 large carrots). Toss them in the butter for just a bit and then add about 1 tsp. honey (again, per large 3 carrots) and sprinkle with desired amount of pepper. These measurements are estimates, so you have to figure out what works for you- you might want more butter or honey- its all about your own preference. You are going to love these!!

Springy Shells

This casserole was easy, full of yummy veggies, and delicious. I'm a nut for pasta lately, but I love it and so do my girls! You can put in whichever vegetables you prefer- make it your own and use your favorites.
Picture Courtesy Tasty Kitchen
Springy Shells
Adapted from Tasty Kitchen

1 Box Pasta- Penne or Rotini preferably
1 pound Asparagus (cut Into 1 1/2 Inch Pieces)
1/2 to 1 pound Broccoli, Cut Into Small Florets
½ pounds Zucchini (about 1 Medium Zucchini) Diced
3 whole Green Onions Sliced (white & Light Green Parts)
3 cloves Garlic, Minced
4 Tablespoons Butter
2 Tablespoons Olive Oil
20 ounces, weight Cottage Cheese (20 - 22 Ozs.)
1 teaspoon Salt
2 whole Eggs
1-½ cup Parmesan Cheese
Black Pepper, Freshly Ground

Preheat oven to 350 degrees. Cook pasta until extremely al dente—with still quite a bit of bite. Melt butter with the olive oil over medium-low to medium heat, then add in the garlic. Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt. Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. In a separate bowl, mix the cottage cheese, eggs, salt, and pepper until well combined.

Assembly: Butter a 9×13-inch baking dish. Add half the pasta, then spread 1/3 cup of the cottage cheese mixture over the surface. Sprinkle 1/3 of the Parmesan over the cottage cheese, then ½ of the vegetables. Repeat with the rest of the pasta, the rest of the cottage cheese, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan.

Bake for 25 minutes on 350 degrees or until nice and hot.

Cajun Pasta

This is a recipe from the Pioneer Woman....you can't go wrong with her, trust me. I love me a cream sauce and this one really delivered. I left the chicken out of my dish and it was delicious. Next time, I would DOUBLE the amount of vegetables though- it definitely needed more. So very yummy.
Picture Courtesy Pioneer Woman Cooks
Cajun Style Pasta
Pioneer Woman Cooks
3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine (I used Barilla Plus Spaghetti)
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
½ whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 1/2 cups Low Sodium Chicken Broth
1/2 cup white wine
1 cup Heavy Cream (or milk)
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
(I skipped this step!) Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.