It is wintertime and comfort foods are in. Try this recipe and add a salad on the side. This is simple and a crowd and kid pleaser. Top with marinara or a meat sauce, whichever you prefer. Once you make this, the variations are endless!
Preheat oven to 350 degrees
Marinara Sauce in jar or make your own (we like a no meat sauce on these)
Cook shells per package instructions. Mix all other ingredients in a bowl and stuff shells. Spread marinara sauce over the pasta shells, sprinkle with parmesan cheese (also mozzarella if you like) and bake in a covered casserole about 25 minutes or until heated through.
This easy to make side can transform any simple main course presentation to elegance and sophistication. Prepare this for company or at home any night of the week.
My husband teases me that I count everything instead of measuring by the pound. For this recipe, I like to bundle three asparagus stalks per person by wrapping them in a slice of prosciutto; so I count... :) Bundle more if you’d like.
Wash asparagus and bend each spear until it naturally breaks at the tough end of the stalk. Toss tough end away
Toss asparagus in a bowl with olive oil, and lightly salt
Bundle three asparagus stalks and wrap with one slice of prosciutto
Place asparagus/prosciutto bundles, single layer in a baking dish
Roast 20 minutes, then check with a fork for desired tenderness, roasting longer until you like the texture
Preheat Oven 400 degrees
Toss beans, onion and garlic in a bowl with the olive oil, and little salt
Spread all ingredients listed in step 1 on a baking sheet
Roast 20 minutes, then check for desired tenderness, while stirring, tossing and shaking and roasting in 5 minutes intervals, until you like the texture
Remove the beans from the oven and drizzle with vinegar. Top with the toasted pine nuts and salt and pepper to taste. I love this recipe. The texture will be much different than cooking green beans the traditional way. Enjoy!
Of the many recipes we have tried for flank steak, we think this one is the best! Serve with potatoes and a green salad.
3-4 cloves garlic, minced
1/4 c olive oil
1/4 c firmly packed brown sugar
2 T red wine vinegar
1/4 c soy sauce
1 tsp Dijon mustard
1 tsp freshly ground black pepper
1 whole trimmed flank steak (1 1/2 - 2 lbs)
Salt to taste
Mix all the marinade ingredients except for the salt in a bowl.
Gently score your flank steak on both sides.
Add flank steak to large zip top freezer bag and pour marinade over the steak. Seal, shake and refrigerate for at 6 hours or overnight.
Take steak from marinade, salt and pepper on both sides to taste. Prepare your grill while your steak sits at room temperature for about 15 minutes.
Grill over high direct heat for 5 to 6 minutes per side for medium-rare, or until desired doneness.
Transfer to clean plate and cover lossely with foil; let rest for 10 minutes before cutting into thin slices agaianst the grain. Serve.
Use left over meat in a stir fry or fried rice later this week. The soy and brown sugar flavoring makes it fit right in. If you are really in a pinch later in the week, throw leftover meat on top of a salad.
Made with skin on red potatoes, the natural taste and texture is rich and creamy without the cream. I have skipped the sour cream for years now and use skim milk all the way. They taste great either way! Using olive oil instead of butter makes for a delicious and healthy way to enjoy your mashers.
6 red-skinned potatoes, about 2 lbs, unpeeled and quartered
2 T olive oil
2 cloves of garlic, freshly minced
1/2 c sour cream
1/2 c warm milk
1 T apple cider vinegar or add more to taste
Salt and pepper to taste
Place cleaned and quartered potatoes in a saucepan, cover with cold water, and bring to a boil. Reduce heat to simmer for about 25 minutes or until tender. Drain well.
While potatoes are boiling, add olive oil and garlic to a saucepan and saute for a short time, about 2 minutes (do not overcook).
Place garlic and olive oil in a bowl and add the potatoes. Mash potatoes and olive oil/garlic together with a fork or potato masher.
Add sour cream, slowly add milk as you mash, then add vinegar and season with salt and pepper. Add more milk if necessary for desired consistency. Serve immediately.
Apple Cider Vinaigrette
Dijon and Lemon
Directions for All Smoothies:
Thoroughly blend all ingredients together, adding ice cubes or cold water, or unfiltered apple juice until the smoothie reaches desired consistency. Don't be shy to make and create your own! My kids know every time we make a fruit smoothie, it is "The best fruit smoothie I have ever made!".
Tips for Delicious Smoothies:
Banana Berry Blast
Lean and Green
Peanut Butter, Chocolate Banana
Makes one fruit smoothie (better than a milkshake!)
I was walking through Whole Foods and this was their taste demonstration in the produce department. I immediately bought the ingredients I needed, and made it that night to go with our dinner. It was easy and I have never sweetened walnuts like this. I learned something new! Yum!
With your well stocked panty and fridge, you may not even need to make a special trip for this recipe. Use what you got!
Preheat oven 350 degrees. Drizzle 2 T of the honey over the walnuts and mix to coat evenly. Arrange walnuts in a single layer on a baking sheet lined with parchment paper, and bake in the preheated oven for 7-8 minutes, until golden brown. Remove from oven and set aside to cool.
Meanwhile, blend together the remaining honey with the lemon juice and sea salt. Slice pears into the 1/4” slices and place them in a bowl. Pour the lemon honey mixture over the pears and allow them to sit for a couple of minutes before pouring it over the greens.
Add cranberries and walnuts and toss together until well mixed.
Of course, I didn’t follow the recipe, because that is what I do. Because I enjoy greens and my husband does not enjoy the “sweet” ingredients in his salads, I made the bulk of this salad with the arugula and spinach, I used only 1 pear cut up in pieces- not 6, and sprinkled in the other ingredients to taste. What is important here is to note the simplicity of the salad dressing, and that a healthy salad dressing is easy to make. Parmesan cheese slivers would be great on this as well as blue cheese. Make the portions bigger and serve with your choice of protein; salmon, chicken or steak.
If you are a fan of traditional Greek Salad and you are not sure if you like quinoa or have never tried it; this will make you a quinoa-a-holic!
Step 1 | Dressing:
Whisk dressing ingredients together.
Let sit at room temperature while you prepare the salad.
Step 2 | Quinoa:
Rinse quinoa in a strainer until the water runs clear. Combine quinoa, 2 cups water, 1 tsp salt and 1/4 tsp pepper in a small saucepan, bring to a boil and cook until water is absorbed and quinoa is tender, about 15 minutes.
Transfer quinoa to a bowl and fluff with a fork and let sit for five minutes to cool slightly
Step 3 | Add all these ingredients:
Step 4 | Feta for sprinkling
Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits, the better the flavor. Just before serving, transfer to a platter and sprinkle feta on top.
Variations: What is in your refrigerator? The first time I made this recipe I used carrots, diced pepperoncinis, tomatoes, cucumbers, some kalamata olives and sprinkled it with Feta. Yum! His dressing is so delicious that you can add any of your salad favorites. Be creative!
Toss spinach and pumpkin seeds in a large bowl. Slice avocado and salmon over salad. Mix/whisk the salad dressing ingredients together and pour over salad and gently toss. Makes 2 dinner portions or 6 side portions.
I like to toss dressing and spinach then allow guests/family to add their own amounts of seeds, avocados and salmon on top.
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