Artichokie Pasta...

Happy Meatless Monday!  Let's think outside of the meat box and make this amazing, delicious, fast, and most important meatless meal tonight for supper...Enjoy!

Artichokie Pasta

1 lb. of Pasta (your choice)
1 Can of Artichoke Hearts
Extra Virgin Olive Oil
Salt / Pepper
Parmesan Cheese

Cook pasta according to directions
While pasta is cooking place the artichokes, with the water, into the food processor
Pulse artichokes into small pieces
Drain pasta
Add artichokes to pasta
Season with salt/pepper
Drizzle with Extra Virgin Olive Oil
Sprinkle with Parmesan Cheese

A Seed of Knowledge...

Monday morning fact...Quinoa is a seed!  Interesting isn't it.  Besides being a seed, it is gluten free, cholesterol free, and it is the highest protein packed whole grain.  It is healthy and extremely delicious.  A great main course, side dish and quinoa can be used as a filling for tomatoes and peppers.  It cooks quickly and takes on the flavors you add to it.   With all of this new found knowledge add quinoa to your shopping list (it can be found in the aisle with the rice and usually comes in a small bag) this week and try out this recipe for starters.  Trust me you are going to love the taste and texture of this super seed!  Enjoy...


1/2 Bag Quinoa
Salt/ Pepper
3 Tablespoons Extra Virgin Olive Oil (more if needed)
Zest of 1 Lemon
Juice of 1/2 Lemon
6-8 Basil Leaves (julienned)

Cook quinoa according to directions on the package
Remove from heat and season with salt/ pepper
Add olive oil
Mix gently
Stir in lemon zest and lemon juice
Gently stir in basil
Serve Warm

***It is a great compliment to grilled fish or chicken for a complete meal!

Meatless Entree...

Does the idea of cutting meat out of your menu rotation scare you or entice you?  It is very easy to do, it just takes a little planning and with the help of Forkful of Simplicity and this blog it is all very possible.  There are so many options for a meatless supper...pasta, veggies, fish.  Meatless entrees are endless and can be just as satisfying as a meal with meat.  Start tonight with Spinach and Feta Pie other wise known as...


Spanakopita

Pam Spray
2 Sheets Puff Pastry (thawed at room temperature)
1 Box Frozen Spinach (thawed with all liquids squeezed)
3 Eggs
1 Cup Cottage Cheese
Low fat Feta Cheese (crumbled)
Salt / Pepper
1/4 Teaspoon Dried Dill

Preheat oven to 400 degrees
Spray a 9x13 pan with Pam Spray
Gently unfold 1 puff pastry sheet and gently place it in the bottom of baking pan
In a medium size bowl mix the spinach, eggs,cottage cheese, feta, salt, pepper and dill
Spread mixture in pan
Top with second sheet of puff pastry
Tuck the corners of the puff pastry
Place pie in oven and bake 35 minutes or until golden brown
Remove from oven and allow to cool for 5-8 minutes before cutting into squares
Enjoy

***Make sure all liquid is squeezed from the spinach, it should be as dry to the touch as possible, this will ensure your pie will not be watery or soggy.

Not Mundane Monday...

Monday sneaks up on us so quickly.  That pesky alarm clock goes off Monday morning and we immediately start thinking about the week - at least I do!  Work, school, kids, lunches, appointments, planning Easter brunch, and the age old questions what to make to dinner.  Given the fact that we are so busy scheduling and planning I have decided this week to give you a recipe everyday.  That's correct a new recipe all week long.  No catch I just want to offer up some new, easy and healthy recipes to ease the daunting dinner menu!  Being that today is Meatless Monday our first recipe of the week is...

Spring Spinach Stuffed Peppers
4 Red Peppers
1/2 Cup Red Wine or Chicken Broth
4 Cloves Garlic (minced)
2 Tablespoons Olive Oil
Salt/Pepper
1/2 Teaspoon Red Pepper Flakes
1 (10 oz.) Box Frozen Spinach (thawed and squeezed dry)
1 (4 oz.) Container Low fat Feta Cheese

Preheat oven to 350 degrees
Remove the stem and seeds from each pepper
Season the inside of each pepper with salt/pepper
In a baking dish add red wine or chicken stock
Place peppers upside down in baking dish
Bake for 30 minutes
Meanwhile in a skillet over medium heat add olive oil and garlic
Season with salt/pepper and cook till garlic till fragrant about 4 minutes
Add red pepper flakes and spinach
Stir to incorporate garlic with spinach
Cook till spinach is warmed about 10 - 12 minutes
Remove from heat to cool
Add feta cheese to spinach mixture
Remove peppers from oven allow to cool for 5 minutes
Stuff peppers with spinach mixture and return to baking dish
Cover with tin foil and bake for an additional 15-20 minutes
Cool and serve warm

Meatless Monday Shrimp...

As promised here is a Meatless Monday recipe for tonight...It is fragrant with garlic and pairs so nice with a crisp glass of white wine!  This dish is simple to prepare and so delicious to eat Enjoy...

Shrimp Oreganata
1 lb. Shrimp (cleaned and peeled)
Salt/Pepper
1 Cup Bread Crumbs
3 Garlic Cloves (minced)
1/2 Teaspoon Hot Pepper Flake
1 Tablespoon Parsley
1/2 Lemon (juiced)
1/2 Cup Parmesan Cheese
Olive Oil

Preheat Oven to 350 Degrees
Place shrimp, in a single layer, in oven proof dish
Season shrimp with salt/pepper
In a medium size bowl add bread crumbs, garlic, hot pepper flakes,
parsley, lemon and cheese
Mixing slowly add olive oil to bread crumb mixture for the consistency of wet sand
Evenly top shrimp with bread crumb mixture
Place in oven for 20-25 minutes or until shrimp are pink and cooked through

Meatless Monday...

Well it is official I have taken the pledge go go meatless on Mondays.  Meatless Monday is a great idea!  I do not eat much meat  not because I do not like it just because it is better for my over all health.  I am only eating meat every 6 weeks and I found it very easy to eat other items in place of meat. Some may find this idea daunting and crazy but it is very easy.  There is no reason to feel deprived of meat when you can eat a stuffed portabella with a veggie side accompanied by a nice glass of red wine. So why not take the pledge with me, http://www.meatlessmonday.com,

and see how easy it is to cut meat out at least once a week. I will help you  along the way with recipes from my cookbook Forkful of Simplicity.

Happy Meatless Monday!  

Bellissimo Bellas

4 Poratabella Mushrooms (cleaned with gills removed) 

Salt/pepper

4 Large Red Roasted Peppers 

4 Thick Slices of Wet Mozzarella 

Dried Basil

1/4 Cup Organic Chicken Soup 

1/3 Cup Red Wine 

Preheat oven to 350 degrees 

Place mushrooms in a deep glass dish 

Season the inside of each mushroom with salt/pepper 

Place the red pepper inside of mushroom and top with wet mozzarella 

Season mozzarella with a shake or two of dried basil 

Pour soup and wine around mushrooms

Cover with tin foil 

Bake for 30 minutes 

Cool and Enjoy...

Crumbled Asparagus

1 Bunch of Asparagus
Salt / Pepper
Bread Crumbs (plain or seasoned Italian)
Parmesan Cheese
Olive Oil
Preheat oven to 350 degrees
Rinse and remove tough ends of asparagus
Arrange asparagus, single layer, on an oven proof dish
Season with salt / pepper
Cover asparagus with bread crumbs
Sprinkle with cheese
Drizzle with olive oil
Bake for 20 minutes


***Cook the mushrooms for 10 minutes then add the asparagus to the oven for the remaining 20 minutes and dinner will be hot and ready at the same time***