Veggie, Rice and Cheese Supreme

I have been into this clean eating thing and I wanted to post a few recipes here and there for some yummy healthy recipes. Here is the first of many to come.

Veggie, Rice & Cheese Supreme: (great for a snack or side dish)

You will need:

2 1/2 cups water

1 Cup brown rice

1 tsp olive oil

1 small zuchini, halved and cut into 1/4 inch slices

1 small yellow squash, halved and cut into 1/ inch slices

2 cloves garlic minced ( i love garlic so I use 3 - 4 depending on the size)

1/2 tsp. sea salt (sea salt make sit cleaneating and is yummy)

1/4 tsp. fresh ground pepper ( i use regulary)

3/4 cup shredded reduced-fat Monteray Jack cheese (about 4 oz.)

Instructions:

One: in a medium saucepan, bring water to a boil. Add rice, lower heat and cover. Simmer until rice is done, about 25 minutes.

Two: When the rices has 5 minutes of cooking time remaining, pour olive oil into a nonstick skillet and place over medium heat. Add Zucchini, yellow squash and garlic to the pan. Sprinkle with basil, salt and pepper, and saute for about 5 minutes, stirring occasionally.

Three: Add cooked rice on top of vegetables, cover with lid, turn heat to low and cook for 5 more minutes. Stir veggies and rice together and top with cheese. Replace lid for about 1 - 2 minutes until the cheese is melted.

Three: Add cooked rice on top of vegetables, cover with lid, turn heat to low and cook for 5 more minutes. Stir veggies and rice together and top with cheese. Replace lid for about 1 - 2 minutes until the cheese is melted.

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Pasta Caprese

This is one of my favorite summer pasta dishes!!

Recipe from Cooks Illustrated Magazine:

This dish will be very warm, not hot. The success of this recipe depends on high-quality ingredients; including ripe, in-season tomatoes and a fruity olive oil. Don’t skip the step of freezing the mozzarella, as freezing prevents is from turning chewy when it comes in contract with the hot pasta. If handmade buffalo- or cow’s milk mozzarella is available (it’s commonly found is gourmet and cheese shops packed in water) we highly recommend using it, but skip the step of freezing. Additional lemon juice or up to 1 teaspoon sugar can be added at the end to taste, depending on the ripeness of the tomatoes.

For the Dressing:
¼ cup extra-virgin olive oil
2-4 teaspoons juice from 1 lemon (see note above)
1 small garlic clove, minced or pressed through garlic press (about ½ teaspoon)
1 small shallot, minced fine (about 2 tablespoons)
Table salt and ground black pepper

For the Pasta:
1 ½ pounds ripe tomatoes, cored, seeded, and cut into ½-inch dice
12 ounces fresh mozzarella cheese, cut into ½-inch cubes*
1 pound short tubular or curly pasta, such as penne, fusilli, or campanelle
¼ cup chopped fresh basil leaves
1 teaspoon sugar (see note above)

1. Whisk oil, 2 teaspoons lemon juice, garlic, shallot, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add tomatoes and gently toss to combine; set aside. Do not marinate tomatoes for longer than 45 minutes.

2. While tomatoes are marinating, place mozzarella on plate and freeze until slightly firm, about 10 minutes. Bring 4 quarts water to rolling boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain well.

3. Add pasta and mozzarella to tomato mixture and gently toss to combine. Let stand 5 minutes. Stir in basil; adjust seasonings with salt, pepper, and additional lemon juice or sugar, if desired, and serve immediately.

*Use only fresh mozzarella (the kind packaged in water). Substituting regular mozzarella ruins the dish – too salty, too rubbery.

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Creamy Stovetop Mac 'N' Cheese

From America's Test Kitchen. This is easy, SO much better than a box, and doesn't dirty too many dishes, which I love.

8 ounces macaroni (2 cups)
Salt
2 large eggs
1 (12-ounce) can evaporated milk*
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/4 teaspoon Tabasco
Pepper
4 tablespoons (1/2 stick) unsalted butter
12 ounces cheddar cheese, shredded (3 cups; you can substitute Monterey Jack or Colby cheese)

1. Bring 2 quarts water to a boil in a large pot for the macaroni. Stir in 1 1/2 teaspoons salt and the macaroni and cook until almost tender, but still a little firm to the bite.

2. Meanwhile, mix together the eggs, half of the evaporated milk, the mustard mixture, Tabasco, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

3. Drain the pasta and return it to the pot. Set the pot over low heat and stir in the butter until melted.

4. Stir in the egg mixture and half of the cheddar. Continue to cook over low heat, gradually stirring in the remaining milk and cheddar, until the mixture is hot and creamy, about 5 minutes. Season with salt and pepper to taste.

Serves 4 (with no leftovers)

*I think 2% has the best flavor, while still saving you some calories, though you could use skim if you like.

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Minestrone

This recipe is from my Better Homes and Gardens Cookbook. It's easy, quick, and healthy!

3 14 oz. cans beef broth

1 15 oz. can kidney beans (rinsed and drained)

1 15 oz. can garbanzo beans (rinsed and drained)

1 14.5 oz. can stewed tomatoes (undrained)

1 11.5 oz. can vegetable juice (like V-8)

1 6oz. can tomato paste

2 t. sugar

1 t. Italian seasoning

1 1/2 c. frozen vegetable (such as Italian blend)*

2 c. fresh spinach leaves, cut into strips

2 c. cooked pasta, such as medium shell macaroni (4 oz. dry)

Finely Shredded Parmesan cheese (optional

In a 4-quart Dutch oven (soup pot) combine broth, kidney and garbanzo beans, tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning. Bring to boiling. Add mixed vegetables. Reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender. Stir in spinach and cooked pasta; heat through. If desired, sprinkle with Parmesan cheese.

*I like to use fresh vegetables if I'm not pressed for time (cauliflower, zucchini, green beans, etc.)

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Pizza Rolls

Bread dough
Pizza sauce or spaghetti sauce
Your favorite pizza toppings
Mozzarella cheese

Roll out the bread dough to a rectangle shape. Spread sauce over it, put on your favorite pizza toppings and sprinkle with cheese. Roll up the dough and cut (just like you would cinnamon rolls) Put on a cookie sheet sprayed with Pam.
Bake 400 for 15 minutes.

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Artichoke & Mushroom Soup -- wow

if you don't like artichokes and mushrooms, don't read the rest of this.if you do, then try making this sometime...

• 1 package of sliced mushrooms
• 3-4 shallots, thinly sliced (like "lady of shallot"! they're onions that look just like garlic cloves)
• 2 large carrots, peeled and sliced
• 1/4 cup butter
• 3 T. flour
• 1/2 tsp. thyme
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 14-oz. cans broth
• 2 14-oz. cans artichoke hearts, drained & quartered
• 1/4 cup oil-packed sun-dried tomatoes, patted dry & chopped (i bet you could use a can of diced tomatoes or something instead...)
• 1 bay leaf
• 1 cup cream (or milk)

1)put first group of ingredients together in a soup pot. cook 15 minutes, stirring occasionally.

2)stir in second group of ingredients.

3)pour broth in all at once, cook & stir until thickened and bubbly (maybe 5 min.)

4)add last group of ingredients, bring to boil, cover, & simmer 15 min.

5)stir in the cream just before serving.

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Best Spinach Salad This Side of the Missippi

I am not a salad lover however Spinach is my all time favorite. I found this recipe in a magazine and thought I would share it. (From the Kitchen of Tommi Hymas)

Strawberry-Melon-Spinach Salad~

Salad:

12 cups bite sized pieces of spinach ( 1 bag)
2 cups sliced strawberries
2 cups cantaloupe (not a melon fan so I don't include it in mine)
6 medium green onions
1 bag honey flavored almond slivers

Orange- Honey Dressing:

1/4 cup orange juice
1/4 cup honey
2 tablespoons vegatable oil ( I use olive oil)
2 teaspoons Dijob Mustard

• In a tight covered container, shake all dressing ingredients.
• in a very large bowl, toss all salad ingredients with dressing

You can really add in any berries you want but the strawberries alone are enough!!! ENJOY

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Lazagna Rolls by Bekah Haws:

Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)


To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

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