Gnocchi with white beans and spinach

This is a light, quick to fix meal with just a few ingredients.

1 pkg. gnocchi
1 can diced tomatoes
1 can canellini beans
1 or 2 c. Spinach (more or less depending what you like)
2 cloves garlic, minced
1/4 c. Chopped onion
Shredded Parmesan cheese to taste
1 T. Basil
2 T. Olive oil

Heat oil in a large skillet.  Add onion and garlic and cook 5 minutes on medium heat.  Add spinach and cook 3 minutes.  Add gnocchi and cook until lightly browned.  Stir in tomatoes, beans and basil.  Heat for 5 -10 minutes.  Serve with a sprinkling of cheese.

Panera Bread Copycat Mediterranean Grain Bowl

This makes a great filling dinner bowl.  The only time needed is to cook the rice or quinoa.
This recipe will make enough forb3 bowls.

3 c. Cooked brown rice, quinoa, or a mixture of the two
1/2 cucumber, peeled and cubed
3 T. Chopped red onion
3 c. Chopped greens—Panera uses arugula
6 T. Feta cheese
6 T. Plain Greek yogurt
6 T. Hummus
18 kalamata olives
Juice from one lime
2 T. Chopped cilantro
15 grape tomatoes
Mix rice with lime juice and cilantro.  Place 1 c. Rice in each bowl.  Divide cucumber between 3 bowls. Place greens on top of rice.  On the sides of the bowls add the onion, tomatoes and olives.
Place 2 T. Hummus,  and 2 T. Yogurt on top of greens.  Sprinkle with feta.

Cheesy Spinach and Artichoke Stuffed Spaghetti Squash

Fall and squash just go together.  This recipe was recently posted on eatingwell.com.  It is low in carbs and calories.  If you cook the squash in the microwave, it also comes together very quickly.

1 spaghetti squash, cut lengthwise in half
3 T. water
5 oz. baby spinach leaves
1 can artichokes hearts, chopped
4 oz. reduced fat cream cheese, softened and cut into cubes
1/2 c. Parmesan cheese
salt and pepper
crushed red pepper and fresh basil for garnish

Scrape all the seeds out of the squash.  Place the squash cut side down in a baking dish.  Pour in 2 T. water.  Microwave on high 10-15 minutes, or until tender.  Place spinach and 1 T. water and skillet and cook just until spinach wilts.  Drain, and squeeze out any water.  Put spinach, cream cheese, 1/4 c. Parmesan cheese, and artichokes into a bowl.  Scrape the squash our of the shells with a fork.  Mix together with other ingredients in the bowl.  Spoon this mixture back into the spaghetti squash shells.  Sprinkle with remaining Parmesan cheese.  Broil until the cheese is golden.  Sprinkle with a little crushed red pepper and basil.

Goat cheese and Asparagus Frittata

This is a lovely light dinner..perfect with a side of fresh fruit.  If goat cheese is not your favorite, Parmesan would be a good substitute.  Frittatas cook up quickly and are a great choice if you are short on time.

8 eggs
1/2 c. Crumbled goat cheese
1/4 c. Diced onion
1 clove of garlic, minced
1# asparagus
1 T. Olive oil

In an oven safe skillet heat the oil, onion and garlic.  Sauté for 2-3 minutes.  Beat eggs well and pour into the pan.  Sprinkle goat cheese over top.  Cook for 2 minutes on medium heat.  Cover and cook for 6 minutes.  Uncover and place under a broiler for 3 minutes.

Baked Ratatouille

This is a lovely way to cook up those end of summer vegetables.  Serve as a main dish with French bread, or as a great side dish to gyros or filled flat bread.

1 thin eggplant, sliced thin
1 yellow squash, sliced thin
1 zucchini, sliced thin
1/4 of an onion, sliced thin
1 Roma tomato, sliced thin

For the sauce
1 Roma tomato, quartered
1/2 red pepper, diced
1 garlic clove, minced
1 t. Oregano

Put all sauce in a food processor and chop until fairly smooth.  Pour into the bottom of a casserole dish.  Layer the squashes, onion, tomato, and eggplant, standing up the slices. Bake, covered at 350 degrees for 40 minutes.  Uncover and bake another 15 minutes.  Let rest for 10 minutes.

If desired you can sprinkle some Parmesan or goat cheese on top

Pizza Portabellos

This is a quick and easy dinner that can be served with a nice salad for a light dinner.  Sometimes on a hot night, a lighter meal seems to be a better fit.  You can add any other ingredients you would like to your little mushroom pizzas-I added some cooked Italian sausage to my sweethearts.


2 portabello mushrooms
1 red pepper
2 roma tomatoes
1 large clove garlic
1 t. olive oil
1 t. Italian seasoning
dash of cayenne for each mushroom
1/2 c. mozzarella cheese

Turn mushrooms upside down and remove stem.  With a spoon, scrape out all the brown gills.
Place the mushrooms on a baking sheet.  Sprinkle with a little salt and pepper and a dash of cayenne.  Put into a 400 degree oven and bake for 5 minutes.

Cut up the tomatoes, garlic, and red pepper.  Place in a food processor with the oilve oil.  Process until smooth.  After the mushrooms have baked for 5 minutes, spoon the sauce into each mushroom cap.  Sprinkle with Italian seasoning and cheese. Return to oven and bake until cheese is melted.

Pineapple Fried Rice

This recipe is wonderful served with the Maui Wowie meatballs.  It can be made into a main dish with the addition of some shrimp.

2 c.cooked rice
1 small can pineapple tidbits in juice
1 red pepper, diced
1/2 c. Onion, diced
Soy sauce to taste
1 c. Peas
1 egg
Put about 2 T. Oil in a fry pan.  Add the onion, peppers and peas.  Sauté for about10 minutes.  Add egg, mixing to scramble.  Then add rice, pineapple and juice.  Add soy sauce to tasre

Spinach Mushroom Artichoke Gallette

Gallettes are just pie dough, rolled into a circle, piled with some yummy toppings and then just the edges are folded over the filling.  Gallettes can be sweet or savory.  This is a savory gallette just right for a light dinner.  My version does not contain any meat, but you could add some cooked bacon or pancetta for a lovely meat version.

Crust:

• 1 1 ⁄4 c. all purpose flour
• 3 ⁄4 t. sea salt
• 1/2 cup cold  unsalted butter; cubed
• 1 ⁄4 cup cold water

• 1 egg yolk; slightly beaten for egg wash
•  
•  Put flour, salt and butter in a bowl.  With your fingers squish each cube of butter into a flat disk.  Add water, mix in and form into a rectangle on a floured board.  Fold one end of the rectangle to the middle, then fold the other side over that.  Fold this in half.  Cover with wrap and refrigerate 20-30minutes.  Roll dough out into a 12 inch circle and place on a parchment lined baking sheet.
•  

Filling:

• ¼ cup sour cream
• 1 garlic clove finely grated
• 1/2 t. finely grated lemon zest
• 1 cup fresh Simply Nature baby spinach
• 3 -5  mushrooms sliced thin
• 1 c. chopped artichoke hearts
• ½ cup shredded mozzarella cheese
• 1/2 c. Parmesan cheese
• 1/4 c. juilenne sliced sun dried tomatoes 
•  
•  Spread the sour cream in a circle on the dough that has been rolled out.  Top with remaining ingredients, finishing with the cheese.  Fold the edges of the dough toward the middle, leaving a space open in the middle--see picture.  Bake at 400 degrees for 20 minutes.  Let cool at least 10 minutes before eating.

Spinach Stuffed Portabellos

This is a light and nutritious meal. Serve it with a side salad and dinner is complete

4 portabello mushrooms
1 c. ricotta cheese
1 1/2 c. chopped spinach
1 T. Italian seasoning
1 clove of garlic, minced
1/2 c. sharp white cheddar cheese
1/2 c. shredded mozzarella cheese
1/4 c. marinara sauce
  With a spoon, scrape out the brown gills of the mushroom and discard.   Place mushrooms gill side up on a baking sheet in a preheated 450 degree oven and bake for 25 minutes.  If at the end of this baking time the mushrooms have any liquid accumulated inside, discard the liquid. Mix together the ricotta, cheddar cheese, spinach and Italian seasoning.  Put about one Tablespoon of the marinara inside each mushroom cap.  Top with about 1/3 c. ricotta mixture.  Sprinkle mozzarella cheese on top and bake for an additional 10 minutes.

Spinach and Ricotta Puff

This is a light dinner especially good with a side salad.  If you want to add some tzaiki sauce on top it would be delicious.

1 pkg. puff pastry
1 pkg. frozen spinach
8 oz. ricotta cheese
Pinch of nutmeg
1 egg
1egg yolk
2 T. Butter
1/2 c. Chopped onion


Melt butter and add onion to the pan.  Sauté for 5 minutes.  Drain spinach, squeeze out all water.  Mix onion, spinach, ricotta, egg and nutmeg.  Cover a baking sheet with parchment paper.  Place one sheet of puff pastry on the cooky sheet.  Cover with ricotta mixture, leaving a 1/2” border around the outside.  Brush with egg yolk around border.  Top with 2nd sheet of pastry.  Fold border up over the top of the pastry.  Brush surface with egg yolk.  Bake at 350 degrees for 25 minutes.

Aubergine Tartine

This is a vegetarian open faced sandwich that is topped with creamy cheese, vegetables and balsamic vinegar.  It is simple yet elegant.


1 small Japanese eggplant
2 cloves of garlic
1 red pepper
1/2 c. Sliced onion
3 oz. creamy Brie cheese
1/2 c. Mozzarella cheese
1 c. Arugula
1 T. Balsamic vinegar
1 T. Olive oil
1 baguette

Slice eggplant lengthwise into thin slices.  Cut onion and pepper into slices.  Place eggplant, red pepper, onion, and garlic on a parchment lined cooky sheet.  Sprinkle with olive oil.  Place in a 400 degree onion for 30 minutes.  Cut baguette in half lengthwise.  Spread cheese on both halves.  Top with eggplant, then onion, garlic and peppers.  Sprinkle mozzarella cheese on top.  Bake at 350 degrees for 15 minutes.  Top with arugula and drizzle with balsamic.

Ratatouille Casserole on Garlic Bread Crust

This is an easy dinner to put together.  The original recipe is vegetarian, but you could add some sliced cooked Italian sausage to the sauce if you would prefer it with meat.  Either way, served in a bowl with a slice of french bread on the size it is a complete meal.

1 T. olive oil
1 zucchini, cut into bite size pieces
1 small Japanese eggplant, cut into bite size pieces
1 red pepper, cut into bite size pieces
1 T. thyme
1 T. parsley
1/4 c. white wine
1 14 oz. can diced tomatoes
1 c. Parmesan cheese, shredded
1 c. Gruyere cheese, shredded

Put oil in a saute pan and add vegetables. Saute for 8 minutes on a medium heat.  Add wine, thyme and tomatoes.  Simmer 4 more minutes.

For crust
1 T. olive oil
1 T. butter
1 clove garlic, minced
1 10-12" loaf french baguette

Cut baguette in half lengthwise.  Put bread on a baking tray.Put olive oil, butter, an garlic in a small dish and microwave for 30 seconds.  Spread this mixture on top of bread and put under a broiler until browned.  Cut the bread into bite size pieces, keeping several slices whole to serve with individual plates.  Put bread cubes into a 11" x 9" baking dish that has been sprayed with cooking spray.  Top with 1/2 of the Parmesan cheese and the Parsley.  Top that with all of the sauce.  Top the sauce with the Gruyere and remaining Parmesan cheese.  Broil about 3 minutes until cheese is melted and lightly browned.

Veggie Pita Sandwiches

This is a kind of half pita sandwich/half gyro with lots of veggies and fried spiced garbanzo beans.  Top it with an easily made tzakiki sauce and it becomes more like a gyro.  Anyway you eat it, it makes a quick healthy dinner.

To make the filling:
1 can garbanzo beans, rinsed and drained
2 T. olive oil
1/2 t. oregano
1 t. paprika
1 clove garlic, minced
1 c. sliced red onion
1 small zucchini, cut into slices
1 red pepper, cut into slices

In a frying pan put all the above ingredients. Saute on medium high heat for 15 minutes.  You want the beans to get toasted and the vegetables soft cooked.

To make the sauce:
1/2 cucumber, peeled and cut into chunks
1 small carton plain yogurt
2 T. lime juice
1/2 t. dill
Put all above ingredients into a food processor and process until smooth.

Put filling into pitas and top with sauce.  You can preheat the pitas by wrapping them in foil and putting into a 350 degree oven for 10 minutes.  If liked you and also put sliced tomatoes, cucumber slices, spinach or lettuce into the pitas.

Black Bean Burgers

These are a delicious alternative to a meat burger.  You can serve it up as a traditional burger or put on some salsa, avocado, cilantro, lettuce and tomato for a Mexican burger.

1 can black beans, drained and rinsed
1/2 c chopped onion
2 T. shredded carrot
1 c. diced mushrooms
1/2 t. cumin
1/2 t. chili powder
1/2 c. oatmeal

Put all ingredients into a food processor and process til well mixed.  Form into 6 patties and place on a parchment sheet covered baking tray.  Bake at 450 for 10 minutes.  Flip and cook an additional 5-8 minutes.  Leftovers can be frozen or reheated in the microwave.

Chock Full of Veggies Frittata

This frittata makes a great dinner with leftovers for breakfast, lunch or dinner the next day.  Make sure you have a frying pan that can go into the oven for this recipe.

16 oz. sliced mushrooms
1shallot, diced
1 small red pepper, diced
1 potato
2 c. Broccolini cut into piece
1/2 zucchini diced
8 eggs
1/2 c. Cheese

In an ovenproof fry pan put 1 T. Olive oil.  Add mushrooms, shallots, red pepper, broccoli and zucchini.  Sauté on medium heat for 5 minutes.  Prick the potato with a fork and put in a microwave for 4 minutes.  Dice potato and add to other vegetables.  Beat eggs together well in a bowl.  Pour over vegetables and cook on medium heat, covered, for 4 to 5 minutes.  Uncover and place in the oven on broil for 4 minutes.

Vegetarian Enchilada Casserole

We have been eating lots of vegetables the last few weeks and taking a bit of a break from meat.  This casserole is perfect just as it is and I promise you won’t even miss the meat.  It is super good with a spoonful of guacamole on top.

8 oz. sliced mushroom
1 red pepper, diced
1/2 onion, diced
1 c. Corn
1 jalapeno, chopped
1 can black beans, rinsed and drained
12 corn tortillas
1 can enchilada sauce
Nutritional yeast or shredded cheese

In a saucepan with a small amount of oil or vegetable broth saute all the vegetables for 5 minutes.
Stir in beans.  Put about 1 c. Of this mixture on the bottom of a 9 x 9 in. Baking dish.  Take 4 corn tortillas and dip into the enchilada sauce in a bowl, then place on top of vegetable mixture.  Sprinkle with yeast or cheese.  Repeat the layers.  Finish with cheese on top.  Bake at 375 for 30 minutes.

Quinoa Vegetable Stuffed Butternut Squash

This dish reminds me of fall.  But served with a nice salmon patty it makes a great spring dinner too.  If you are trying to eat more plant based or vegan this can also be a delicious main course.

1 butternut squash
1/2 c. quinoa
1 1/2  c. vegetable broth
1 c. chopped onion
2 c. sliced mushrooms
1 clove garlic, minced
1 t. thyme
1 t. sage
3 T. nutritional yeast (optional)
2 c. spinach
Cut squash in half, scoop out seeds.  Place the squash, cut side down, in a baking dish with about 1/2 c. water.  Cover with foil and bake at 375 for about 30 minutes.  Check for tenderness-you want it fork tender.  If it is still hard, bake longer. 
Put 1 c. broth and quinoa in a saucepan.  Bring to a boil.  Cover and simmer for 15 minutes.  In a frying pan put the remaining 1/2 c. broth and onion and garlic.  Bring broth to a boil, turn down to simmer for 5 minutes.  Add mushrooms and cook for 5 minutes.  Add spinach and cook for an additional 3-4 minutes.  Stir in spices and nutritional yeast (if desired.)  Sit in quinoa.
In baking dish turn squash to cut side up.  Spoon quinoa mixture on top of the squash.  Return to the oven and bake for 15 minutes.

Vegetable Curry

This a quick nutritious dinner chock full of both vegetables and flavor. Great for a quick dinner.

1/2 onion, chopped into slices
Broccoli florets from one head of broccoli
2 carrots, chopped into slices
8 oz. sliced mushrooms
1 red pepper, sliced
1  1/2 c. Almond or oat milk
 2-3 t. Red curry paste
1 t. Maple syrup

Put all vegetables into a nonstick pan.  Cook over medium heat yntil broccoli and carrot are crisp cooked.  Add in milk, syrup and curry paste.  Cook until sauce thickens.

Teriyaki Vegetables and Rice

This is a delightful dinner with lots of flavor and nutrition.  If you are looking for a tasty vegetarian dinner you won't be disappointed in this one.

2 c. broccoli florets
1 c. sliced onion
2 carrots, sliced
2 c. sliced mushrooms
1/2 zucchini, sliced
2 red peppers, sliced
1 T. olive oil
1/2-1 c. teriyaki sauce
Put oil in a large frying pan.  Add all vegetables and cook until crisp tender.  Add teriyaki sauce.
For the rice:
2 c. water
1 c. brown rice
Put together in a saucepan.  Bring to a boil, cover and simmer for 45-50 minutes.
Serve vegetables over rice.

Simple Rice and Beans with Green Sour Cream

This is a simple vegetarian dinner, complete for a cilantro spiked sour cream that is made from tofu.  It is filling and leftovers make a great lunch.  Try it for a meatless Monday meal.

2 cans black beans, drained and rinsed
1 c. vegetable broth
1 T. chili powder
2 c. corn
Put these ingredients into a saucepan and bring to a simmer.
In serving bowls place
2 tomatoes, chopped
2 green onions, chopped
2 red or orange peppers, chopped

Cook 1 c. brown rice with 2 c. water for 50 minutes.

Place rice over raw vegetables in bowls.  Top with bean-corn mixture.
Top this with:
salsa
cilantro
green sour cream

Green sour cream:
1/2 pkg. soft tofu
2 cloves garlic
1/2 bunch cilantro
1/2 lime, juiced
Combine in a blender or food processor until smooth.