Roasted Vegetable Pasta in Lemon Cream Sauce

Before anyone freaks out about the word "cream" here, let me tell you this recipe is super low calorie.  And it's filling!  It's also really pretty, but my phone really doesn't do it justice.  Leah and I made this up on my birthday (because that's what we do around here on birthdays), and it's absolutely lovely.  Enjoy!

4 tsp. olive oil, divided
2 small onions or 1 large onion
10 cloves garlic (this number is negotiable, but we really like garlic)
1 head broccoli
1 bunch asparagus
1 pint cherry tomatoes
2 bell peppers (not green)
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. thyme
1/4 tsp. black pepper
1/2 tsp. salt (or to taste)
1/4 cup flour
1 1/2 cup water
2 Tbsp. lemon juice
2 cubes chicken bouillon
5 oz. rotini pasta*
2 Tbsp. heavy cream

1. Chop the onions into small pieces.  Add to skillet with 1 tsp. olive oil.  Crush the garlic.  Heat slowly, allowing onions to caramelize.

2. Chop broccoli, asparagus and peppers into bite sized pieces (as shown).  Put all three into a bowl with tomatoes and remaining olive oil.  Toss with a little salt and pepper to coat.  Transfer vegetables to glass baking dish and roast at 450 for 30-40 minutes, stirring occasionally, until vegetables are nice and roasty.

3. While stirring onions frequently, add oregano, basil, thyme, pepper and salt.  Once onions are caramelized, add flour (like a roux).  Once flour is incorporated, add water, bouillon and lemon juice.  Boil until mixture thickens and turn to simmer.

4. Cook pasta according to directions.  (We do this simultaneously with step 3.)

5. Once vegetables are nice and roasted and pasta is soft, drain the pasta and remove vegetables from the oven.  Add the cream to the sauce.  Then add the pasta and vegetables and stir together.  Serve hot with a tiny bit of parmesan sprinkled on top.

*We use Barilla white fiber pasta.  Trust me, it's worth the extra couple cents (it's still cheap!).  It has more protein and fiber than normal pasta but tastes just like your average rotini.  It's seriously a miracle.

Calories per serving: 325.  Fat: 8g. Carbohydrates: 54g. Protein: 9g. Fiber: 9g.  (NOTE: Calories do not include parmesan.  We calculated the calories using the Barilla white fiber pasta.)

French Bread

6 cups flour (bread flour is best)
2 Tbsp yeast
2 Tbsp sugar
2 tsp salt
2 cups warm water
cornmeal
1 egg white, lightly beaten
1 Tbsp water

1. In a large bowl, combine 2 cups flour, yeast, sugar, and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf.  Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
5. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Taco Casserole

INGREDIENTS

1

lb lean (at least 80%) ground beef

1

can (16 oz) Old El Paso® refried beans

1

jar (16 oz) Old El Paso® Thick ‘n Chunky salsa

1

package (1 oz) Old El Paso® 40% less-sodium taco seasoning mix

2 1/2

cups coarsely broken tortilla chips

1/2

medium green bell pepper, chopped (3/4 cup)

4

medium green onions, sliced (1/4 cup)

2

medium tomatoes, chopped (1 1/2 cups)

1

cup shredded Cheddar or Monterey Jack cheese (4 oz)

1/4

cup sliced ripe olives (opt)

1

cup shredded lettuce

• Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
• In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives.
• Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup tortilla chips.  Makes 5 servings.

  1 Serving (1 1/2 Cups)

   

  Calories

  510

   ( 

  Calories from Fat

  220),

   

  Total Fat

  24g

   

  (Saturated Fat

  10g,

   

  Trans Fat

  1g

   ),

  Cholesterol

  85mg

   

  Sodium

  1720mg

   

  Total Carbohydrate

  44g

   

  (Dietary Fiber

  7g

   

    Sugars

  6g

   ), 

  Protein

  29g

   ; 

  % Daily Value*:

   

  Vitamin A

  35%;

   

  Vitamin C

  25%;

   

  Calcium

  20%;

   

  Iron

  25%;

   

  Exchanges:

  2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

  Carbohydrate Choices:

  3 
  *Percent Daily Values are based on a 2,000 calorie diet.

Breakfast Skillet

Ingredients

1 (16 ounce) tube sausage
1 medium green pepper, coarsely chopped
1 small onion, coarsely chopped
4 large eggs
1 1/4 c. skim milk
1 (8.5 ounce) box corn muffin mix
1/4 c. drained sliced jalapeño peppers
2 c. shredded cheddar cheese
salsa or maple syrup, for serving

Directions
In a 12-inch cast iron skillet, cook sausage over medium heat on a camp stove, grill or on a cooking grate over a fire. When no pink remains, add green pepper and onion; cook about 5 minutes or until tender. Drain. Remove from heat.
In a bowl, beat together eggs and milk; stir in corn muffin mix and jalapeño peppers until combined. Pour over sausage. Return to medium heat, cover, reduce heat, and cook 10 minutes. Remove from heat; let stand 5 minutes. Sprinkle with cheese. Serve with salsa or maple syrup, if desired.  Serves 8.

Daily nutritional values:
10% vitamin A
20% vitamin C
30% calcium
10% iron

Nutrition information per serving:
Calories: 380
Carbohydrate: 27g
Cholesterol: 140mg
Dietary Fiber: 1g
Fat: 23g
Protein: 19g
Saturated Fat: 10g
Sodium: 880mg
Sugar: 9g
Trans fats: 0g 

Fried Banana Bread

Trust me, it's lovely.  And please believe me that you DO NOT want to calculate the calories, all or which are totally worth it.

• Start with a high fat content banana bread recipe.  (Leah and I use this one.)
• Spray a non-stick pan with Pam.  
• Put your banana bread in the pan and pan-"fry" it with the Pam.  (You could use butter, but Leah and I actually found that makes the banana bread soggy and doesn't give it the nice crisp.  It has nothing to do with calories.)
• When your banana bread is nicely browned and the outsides are crisp, put the slices on individual plates.  
• Place a scoop of vanilla ice cream on each hot slice of banana bread.
• Top ice cream with syrup (buttermilk of maple) and walnuts.  

This is one of my all-time favorites.  I'll upload a picture next time we make it!

Jamabalya

I like this because it's fast, easy, and a great way to use up leftover ham!! If you don't use ham in it, you may need to add more salt. I've been known to use all sorts of leftover meats in this though and it's always good! I just kind of throw in whatever I have, but this is a basic recipe.

2 Tblsp oil

1 ½ cups chopped onion

1 bell pepper, chopped

2 cloves garlic

2 cups cubed ham, or chicken, or sausage (cooked)

½ tsp thyme

½ tsp salt

¼ tsp black pepper

¼ tsp cayenne pepper (or more if you want it hotter)

¼ tsp creole seasoning (or more to taste) optional

1 16-oz can diced tomatoes

1 cup chicken broth

Rice

Saute onion, peppers, and garlic in oil until slightly brown. Add meats. Add seasoning, tomatoes and broth. Bring to boil. Serve over cooked rice.

Mom's Cranberry Salad

Okay, we've been trying to get this up for years.  I'm now delivering.  You're welcome.

1 box (3 oz.) orange Jell-O (It's Alive!)
1 envelope Knox gelatin
1 1/4 cup boiling water
8 oz. can crushed pineapple
12-16 oz. fresh or frozen cranberries
1 orange, peeled and pith removed
1/2 cup walnuts, chopped
1/2 cup fresh celery, chopped

1. Dissolve gelatin and Jell-O in boiling water.
2. In your food processor (or blender), chop pineapple, cranberries and orange until all are in very small pieces.  (Do no liquefy.)
3. Add walnuts, celery and gelatin mixture to processor and pulse process briefly until mixture is desired consistency.  (A little pulsing goes a VERY long way.)
4. Chill until set - a few hours.

This yields 12 side dish servings, each of which have about 130 calories.