Roasted Pesto Pasta Salad

 

 

1 small zucchini, cut in half and into 1/2 in pieces

1 yellow squash, cut in half and into 1/2 in pieces

1 red bell pepper, seeded, cut into 1 inch thick slices

1/2 red onion, cut into 1/2 in slices

1 tbsp. Italian seasoning

2 tbsp. EVOO

Salt & pepper

12 oz vegetable pasta, rotini, ziti, or shells

1/2 c prepared Pesto sauce

1/2 c grated Parmesan cheese

 

Preheat oven to 400 F.  Toss cut vegetables with EVOO, salt, and pepper.  Spread on a prepared cookie sheet and bake until edges start to brown approximately 20-25 minutes, flip once during baking.  Set aside and cool slightly when done.  While vegetables are roasting, cook pasta according to al dente directions and place in medium bowl with Italian seasoning and Pesto sauce.  Add cooled vegetables and cheese and toss to combine.  Refrigerate at least 1-2 hours prior to serving.

Cajun Shrimp with Pasta

2 tbsp. butter
1/4 c chopped onion
4 cloves of garlic, minced
1/2 red bell pepper, diced
2 ribs of celery, thinly sliced
1 14.5 oz can of fire roasted tomatoes
1/4 c dry white wine
1 tsp Tabasco sauce
salt, pepper
1/2 tsp celery seed
1 tsp Cajun seasoning
1 1/2 tbsp. parsley
3/4 lb shrimp, shelled and deveined
1/2 lb pasta, optional (I used macaroni to make it easier for my 16 month old to feed himself but typically I would've used linguine)
1/4 c grated Parmesan cheese, optional

Melt butter in a large skillet and saute onion, garlic, pepper, and celery until onion is translucent over medium heat.  Stir so garlic does not burn. Add in tomatoes, wine, Tabasco sauce, and all seasonings.  Simmer over low heat for 20-25 minutes.  Add shrimp and cook until shrimp turn pink about 6-10 minutes depending on size of shrimp.  Do not cook past shrimp turning pink as shrimp will turn rubbery.  Add cooked pasta or rice if desired.  Serve with freshly grated cheese.

Caesar Pasa Salad

8oz vegetable farfalle pasta
1/4c grated cheese
2 cloves of garlic, minced
1/2 pint cherry tomatoes, halved
1 small zucchini, grated
1 c frozen peas, defrosted
1/4 c packed basil leaves, chopped
1/2-3/4 c Caesar dressing (I use Ken's Creamy Caesar)

Cook pasta according to al dente directions and rinse with cold water once done cooking and drained.  In a large bowl, combine all ingredients and toss to coat pasta.  Serve warm or cold.

Bacon Blue Cheese and Spinach Quesadillas

Side note... every time I think of quesadillas, I think of Napolean Dynamite... I won't explain the reference... if you've seen the movie, I'm sure you know it but also know that I have been known to actually forget the correct way to pronounce the word and have ordered quesadillas in a restaurant the way Napolean would ;)

 

8 8 inch whole wheat tortillas
1/2 lb maple flavored bacon, chopped
2 c fresh spinach leaves
1 c shredded cheddar cheese
1 yellow or red onion, sliced thinly into half circles
2 oz blue cheese crumbles
EVOO cooking spray

Heat oven to 250 F and prepare a large cookie sheet with foil.  Cook bacon until crisp and drain on paper towel.  Reserve 1 tbsp. of excess bacon fat and cook onion slices until browned.  Drain with bacon.  On 4 tortilla shells, sprinkle cheddar cheese, spinach, cooked onion and bacon, blue cheese crumbles and additional cheese.  Top with remaining tortilla.  Heat large skillet over medium heat and spray with EVOO spray.  Cook each tortilla on each side for 3-5 minutes until lightly browned and cheese melted.  Place in oven to keep warm while you cook remaining tortillas. 

We had this with a spinach salad and parmesan sweet potato fries!

Banana Chip Muffins

1 1/2 c all purpose flour
2/3 c sugar
1 tsp baking soda
1 egg
3 medium sized ripe bananas, mashed
1/3 c butter, melted
1 tsp vanilla
1/2 c semi sweet chocolate chip morsels

Preheat oven to 375 F.  In a large bowl whisk flour sugar and baking soda.  In another bowl whisk egg, bananas, melted butter, and vanilla until blended.  Add to flour mixture and stir until dry ingredients are just moistened.  Fold in chocolate chips.  Fill greased or paper lined muffin tin 3/4 full.  Bake 17-20 minutes or until toothpick comes out clean.  Cool 5 minutes before removing from pan.

Garlic Beef Enchiladas

1 lb ground beef
1/2 onion, chopped
2 tbsp all purpose flour
1 tbsp chili powder
1 tsp salt
1 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp rubbed sage
1 14.5oz can diced tomatoes with onion and pepper
10 6in flour tortillas (warmed right before use to ensure easier handling)
2 c shredded Mexican blend cheese

sauce:
1/3 c butter
5 cloves of garlic, minced
1 14.5oz can beef broth
2 c tomato sauce
1 tbsp chili powder
1 tsp ground cumin
1 tsp rubbed sage
1/2 tsp salt

Preheat oven to 350 F.  In a large skillet, cook beef and onion over medium heat until beef is no longer pink.  Crumble beef as it cooks, drain excess fat, and stir in seasonings and flour.  Stir in tomatoes, bring to a slight boil and then reduce heat and simmer, covered, for 10-15 minutes.  In a saucepan, heat butter over medium high heat and add garlic.  Cook one minute, stirring frequently so as not to allow garlic to burn.  Stir in flour until well blended and gradually whisk in broth.  Bring to a boil, cook and stir 2 minutes until thickened.  Stir in tomato sauce and seasonings and heat through.  Pour 1 1/2 c of sauce into greased 13x9in baking dish.  Place about 1/4 c of beef mixture onto the center of each tortilla with 1-2tbsp shredded cheese.  Roll up and place seam side down in sauce.  Repeat with remaining with beef, tortillas, and cheese.  Pour remaining sauce evenly over top of rolled tortillas.  Bake covered for 30-35 minutes until heated through.  Sprinkle remaining cheese over top of sauce and bake uncovered additional 10-15 minutes until cheese is melted.