Tuesday Tots ~ Pasta Salad Pickups

Pastaforbab

1 bag of tri-color pasta

1 C chopped fresh broccoli

1/4 C sliced black olives

1/2 C baby Carrots, julienne

1/2 C zucchini, sliced thin

1/2 red onion, sliced very thin

2 T olive oil

Black pepper and lemon juice (low-fat salad dressing of your choose)

Boil pasta until it is al dente. Sauté broccoli, carrots, zucchini in olive oil until crisp yet tender. Drain & rinse pasta. Combine pasta and vegetables in large bowl, and add parmesan cheese to lightly coat. Add black pepper and lemon juice if you wish. Serve warm or cold. Easy for little fingers to pick up!

Foodie Friday ~ Vegetarian Quesadillas

quesadillaveg

1/2 cup chopped red bell pepper

1/2 cup chopped zucchini

1/2 cup chopped yellow squash

1/2 cup chopped red onion

1/2 cup chopped mushrooms

1 tablespoon olive oil

cooking spray

6 (9 inch) whole wheat tortillas

1 1/4 cups shredded reduced-fat sharp Cheddar cheese

Directions

In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables.

Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot, and enjoy!

Foodie Friday ~ Crispy Garlic Chicken

GarlicParmChick

1/4 cup olive oil

2 cloves garlic, crushed

1/4 cup Italian-seasoned bread crumbs

1/4 cup grated Parmesan cheese

4 skinless, boneless chicken breast halves skinless, boneless chicken breast halves

Directions

Preheat oven to 425 degrees.

Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl.

Combine bread crumbs and Parmesan cheese in a separate shallow bowl.

Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish.

Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees.

Foodie Friday ~ Leftover Turkey Pot Pie

turkeypotpie

1 recipe pastry for a (10 inch) double crust pie

4 tablespoons butter, divided

1 small onion, minced

2 stalks celery, chopped

2 carrots, diced

3 tablespoons dried parsley

1 teaspoon dried oregano

salt and pepper to taste

2 cubes chicken bouillon

2 cups water

3 potatoes, peeled and cubed

1 1/2 cups cubed cooked turkey

3 tablespoons all-purpose flour

1/2 cup milk

Directions

Preheat oven to 425 degrees. Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.

Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.

In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.

Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees, and continue baking for 20 minutes, or until crust is golden brown.

Foodie Friday ~ Almond Crusted Tilapia

oh-fff-p214-almond-tilapia-l (1)

2 eggs

1 teaspoon lemon pepper

1 teaspoon garlic pepper

1 cup ground almonds

1 cup freshly grated Parmesan cheese

8 (6 ounce) tilapia fillets

1/4 cup all-purpose flour for dusting

6 tablespoons butter

salt to taste

1 cup freshly grated Parmesan cheese

8 sprigs parsley

8 lemon wedges

Directions

Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.

Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.

Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.

Foodie Friday ~ Sweet Bell Pepper Rice

7-Lemon_Rice_with_Red_Bell_Pepper,_400

2 cups water

1 cup long grain rice

1 tablespoon olive oil

1 small sweet onion, finely chopped

3 cloves garlic, minced

1 small green bell pepper, chopped

1 small red bell pepper, chopped

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

1 tiny pinch salt

1 splash dry white wine

1 tablespoon grated Parmesan cheese (optional)

Directions

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.

Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.

Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.