Sundried Tomato Penne Pasta

Ingredients

• 2 cups (8 oz.) dry penne pasta
• 8 sun-dried tomatoes, chopped (about 1/3 cup)
• 1 can (12 fl. oz.) Evaporated Lowfat 2% Milk
• 2 cups (8-oz. pkg.) shredded Italian-style four-cheese blend
• 1 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper

Directions

1. PREPARE pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.
2. MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.
3. ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.

Southwest Quinoa Salad

For the Salad:

• 1 cup quinoa, uncooked
• 2 cups vegetable or chicken broth (or water)
• 1 can black beans, rinsed and drained
• 1 cup thawed frozen corn (or fresh!)
• 1 red bell pepper, chopped
• 1/4 cup red onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped
• 1/3 cup cilantro
• 1 avocado

For the Dressing:

• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• pinch red pepper flakes
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon chipotle powder
• 1/4 teaspoon ancho chili powder
• 1 teaspoon oregano
• juice of one lime

Instructions

1. Rinse the quinoa under cold water in a mesh strainer. Bring quinoa and 2 cups broth or water to a boil, cover, and let simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand for 5 minutes and fluff with a fork. Cool to room temp (more or less).
2. Combine black beans, corn, red onion, garlic, jalapeño, cilantro, and cooked quinoa in a large bowl. In a small bowl, whisk together the dressing ingredients and add to the quinoa mixture.
3. Top with sliced avocado
4. Serve warm, at room temperature, or cold.

Spinach Lasagna Rolls

Ingredients:

• 9 lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained
• 15 oz fat free ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce
• 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Directions:

1. Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
2. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
3. Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

Cauliflower Crust Pizza

Cauliflower Crust (4 individual pizzas)

• 2 eggs
• 2 cups mozzarella cheese
• 2 cups riced cauliflower (grate the cauliflower on a cheese grater)
• 2 garlic cloves, minced
• 1/4 cup fresh julienned basil

Pizza Toppings

• 1 cup marinara sauce (1/4 cup per pizza)
• 1 zucchini, thinly sliced
• 1 yellow zucchini, thinly sliced
• 1/2 white onion, thinly sliced
• Basil Ricotta (recipe below)

Basil Ricotta

• 1 cup ricotta (I used low fat)
• 1 tbsp fresh chopped basil
• pinch salt and pepper

Instructions

1. Preheat oven to 450 degrees.
2. Line a cookie sheet with parchment paper, spray with non-stick spray.
3. In a medium bowl, combine riced cauliflower, basil, eggs and mozzarella. Divide into 4 amounts and press evenly on the parchment paper.
4. Bake the crusts at 450 degrees for 12-15 minutes.
5. Remove the cookie sheet from the oven.
6. Add marinara sauce to each pizza.
7. Then add toppings: sliced zucchini and sliced onions. 
8. Place back in the oven until cheese is melted, about 5 – 10 minutes.