Shrimp and Broccoli Pasta Marinara!

8 oz. pasta

8 oz. broccoli florets

6 oz. shrimp

jar of marinara sauce

1 t. crushed red pepper

Boil pasta in a large pot of water until almost al dente.  Add broccoli and shrimp and boil for a few more minutes.  Drain water and toss with marinara and red pepper.

Roasted Brussel Sprouts!

brussel sprouts

olive oil 

red wine vinegar

salt

pepper

Cut the stem off each brussel sprout and peel off the outer leaves.  Cut in half and toss with seasonings on a sheet pan.  Bake for 15 minutes at 400 degrees.  Flip each brussel sprout and bake for 10 more minutes on the other side or until sprouts are tender and browned.

Tofu Spinach Quinoa with Cashew Cream!

1 c. cashews 

1 c. quinoa

2 t. olive oil

12 oz. firm tofu, pressed and diced

1 t. sriracha

2 T. curry powder

8 c. fresh spinach

1 t. black pepper

Pour 1 c. hot water over cashews and let soak for several minutes or overnight.  Puree cashews with some of the water in a food processor until smooth.  Simmer quinoa with 2 c. water and 1 T. curry powder for 15 minutes or until water is absorbed.  Meanwhile, saute tofu in a hot oiled pan.  Season with sriracha and 1 T. curry powder and cook until browned.  In another large skillet, saute spinach until wilted.  Top cooked quinoa with spinach and tofu.  Spoon cashew cream sauce over the top.

Banana Bread in a Mug!

3 T. flour

1 T. sugar

1 T. brown sugar

1/8 t. salt

1/8 t. baking powder

1/8 t. baking soda

1 egg

1/4 t. vanilla

1 T. canola oil

1 T. milk

1 ripe banana, mashed

1 T. chopped walnuts

cooking spray

Whisk dry ingredients in a small bowl, add egg and stir until just combined. Mix in vanilla, oil, milk, and banana.  Spray a large mug with cooking spray and pour batter into mug.  Top with walnuts.  Microwave for 3 minutes or until set.

Zucchini and Tomato Pasta!

8 oz. pasta

1/2 c. plain Greek yogurt

1/4 c. grated Parmesan cheese

2 t. grated lemon zest

1 t. black pepper

1 T. olive oil

2 zucchini, halved and sliced

1 pt. cherry tomatoes, halved

Boil pasta until al dente and drain water.  Meanwhile, stir together yogurt, Parmesan, lemon zest, and pepper in a large bowl.  Heat olive oil in a large skillet, add zucchini and cook until soft.  Add tomatoes and cook for an additional minute.  Remove from heat and let cool a bit before combining with pasta and yogurt sauce.

Potato Pepper Frittata!

1 T. olive oil

2 c. red potatoes, diced

1 red bell pepper, seeded and diced

1 onion, diced

1 t. black pepper

6 eggs + 3 egg whites

Saute potatoes, pepper, and onion in olive oil until potatoes are soft.  Season with black pepper. Beat eggs in a separate bowl and pour over vegetables in the skillet.  Cover and cook over medium heat or until eggs start to set at the bottom and edges of the pan.  Remove from the heat and finish cooking in a 400 degree oven for 10 minutes or until eggs are set.

Baked Tofu!

12 oz. firm tofu

1/2 c. flour

1 egg, beathen

1/2 c. panko bread crumbs

1 t. black pepper

1 t. Italian seasoning

olive oil spray

1 c. marinara sauce

Cut tofu lengthwise and crosswise to make 4 pieces.  Press pieces between paper towels to drain water.  Coat each piece in flour, then egg, then panko.  Place each piece on a sheet pan coated with olive oil spray.  Sprinkle each piece with seasonings and spray more olive oil over the tops.  Bake at 400 degrees for 45 minutes or until golden.  Serve with marinara sauce.

Tomato Shallot Pie!

1 pt. cherry tomatoes, halved

2 c. shallots, peeled and sliced

3 cloves garlic, peeled

1 T. olive oil

1 t. red wine vinegar

1 t. black pepper

12 oz. firm tofu, drained and crumbled

1 frozen pie crust

Toss tomatoes, shallots, and garlic with olive oil, vinegar, and black pepper.  Roast on a sheet pan in a 400 degree oven for 20 minutes or until caramelized. Transfer roasted garlic and half of the tomatoes to a food processor and puree with crumbled tofu.  Fill pie crust with roasted shallots and top with tofu puree and remaining roasted tomatoes.  Bake the pie for 30 minutes at 350 degrees or until tofu is set and top is golden.

Shrimp Cucumber Quinoa!

3/4 c. quinoa

1/2 c. water

1 T. curry powder

1/2 lb. shrimp

1 large cucumber

3 green onions

1/4 c. dried cranberries

Simmer quinoa, water, and curry in a medium saucepan for 15 minutes or until water is absorbed and quinoa is cooked.  Saute shrimp in a medium skillet until pink and cooked.  Meanwhile, halve cucumber lengthwise, scoop out the seeds, and slice.  Cut green onions into small rings.  In a large bowl, combine, quinoa, shrimp, cucumber, green onion, and dried cranberries.

Southwest Skillet!

3 red potatoes, diced

2 t. olive oil

2 eggs

1 t. black pepper

1 t. cayenne 

1/2 avocado

lime

1/2 c. refried black beans

1/2 c. salsa

Boil potatoes in a saucepan with 2 c. of water for 10 minutes or until soft.  Drain water and transfer potatoes to a large skillet and saute with 1 t. olive oil and cayenne.  Meanwhile, fry 2 eggs in a small skillet over medium heat in 1 t. olive oil and seasoned with black pepper.  Cook until whites are set and transfer to top of potatoes.  Mash avocado with lime juice and spoon on top of eggs with beans and salsa.

Ham and Asparagus Chowder!

2 c. unpeeled diced red potatoes

1 c. water

1 bunch of asparagus, trimmed and cut 

1 1/2 c. cubed cooked ham

1 can cream of mushroom soup

1 c. milk

1 t. black pepper

1 t. crushed red pepper

Boil potatoes in water and simmer for 5 minutes.  Add asparagus, ham, soup, milk, and seasonings and bring to a boil for an additional 5 minutes or until asparagus is tender.

Black Bean and Guacamole Torta!

1 whole wheat demi baguette

1 c. refried black beans

1/4 c. salsa

1 avocado

1 lime

1/2 c. shredded cabbage

Slice baguette lengthwise and pull out most of the soft inside of the bread.  Mix together beans and salsa and spread on the bottom half of the baguette.  Top with shredded cabbage.  Mash the avocado with the juice of the lime and spread on the top half of the baguette.  Press the baguette halves together and cut the sandwich in half. 

Croque Madame!

2 slices of whole-wheat sourdough bread

6 thin slices of ham

2 oz. Gruyere cheese

2 t. olive oil

2 eggs 

1 t. black pepper

Layer bread with ham and cheese and broil for 5 minutes in a toaster oven.  Meanwhile, fry two eggs in olive oil in a skillet over medium heat until whites are set and yolks are still slightly runny.  Season with black pepper. Top each sandwich with a fried egg.  Makes 2 open-faced sandwiches. 

Beet Walnut Chevre Salad!

8 c. spring lettuce mix
15 oz. beets, drained
6 oz. chevre chunks
3/4 c. walnuts

Layer lettuce, beets, chevre, and walnuts in a bowl.  Makes about 3 salads.