"Skinny Babes" Red Potato Ratatouille with Pasta Fresca

DESCRIPTION: 

Total Time - 30 minutes

Cooking Sequence

• Put on water to boil for pasta
• Prepare ratatouille through step 5: 15 minutes
• Boil pasta, complete ratatouille and set aside: 10 minutes
• Complete pasta and serve: 5 minutes

 

 

Ingredients:

• 1 tablespoon olive oil
  2 tablespoons roasted garlic
  1/2 pound steak topper vegetables
  (contains fresh pre-sliced mushrooms, onions and red/green bell peppers)
  1 large zucchini
  1 medium yellow squash
  2 cups boxed tomatoes
  1/4 cup steak sauce
  2 teaspoons Italian seasoning
  2 cups refrigerated potato wedges 

Directions:

1. Preheat sauté pan on high for 2-3 minutes.
2. Add olive oil, garlic, steak topper vegetables; reduce heat to medium-high and sauté for 3 minutes, stirring occasionally.
3. Wash, trim ends off and slice zucchini and squash lengthwise, then slice into 1/8-inch slices.
4. Add zucchini and squash to pan, cover and sauté for 2 minutes.
5. Add tomatoes, steak sauce, Italian seasoning and potatoes; stir, cover and reduce heat to low. Simmer for 6-8 minutes, stirring occasionally.
6. Remove from heat and serve.

Number of Servings: 2-3


The New Becoming Vegetarian: The Essential Guide To A Healthy Vegetarian Diet
Vegetarian T-Shirt, Funny T-Shirts Vegan, Large, Black
How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
Vegetarian Lifestyle Gift Basket (3.7 pound)
Quick-Fix Vegetarian: Healthy Home-Cooked Meals in 30 Minutes or Less

Read More...

My Ex's Chicken Noodle Soup

DESCRIPTION: A favorite for the ladies (But men like this great recipe too). A hearty, creamy chicken soup loaded with vegetables.

Cook Time: 1 hr 0 min

Level: Easy

Yield: 8 to 10 servings

 

 

 Ingredients

Stock:

• 1 (2 1/2 to 3-pound) fryer chicken, cut up
• 3 1/2 quarts water
• 1 onion, peeled and diced
• 1 1/2 to 2 teaspoons Italian seasoning
• 1 teaspoon lemon-pepper seasoning
• 3 cloves garlic, minced
• 4 bay leaves
• 3 chicken bouillon cubes
• Kosher salt and freshly ground black pepper

Soup:

• 2 cups sliced carrots
• 2 cups sliced celery, with leafy green tops
• 2 1/2 cups uncooked egg noodles
• 1 cup sliced mushrooms
• 3 tablespoons chopped fresh parsley leaves
• 1/3 cup cooking sherry
• 2 teaspoons chopped fresh rosemary leaves
• 1 cup grated Parmesan, optional
• 3/4 cup heavy cream, optional
• Seasoning salt
• Freshly ground black pepper
• Crusty French bread, for serving

Directions

For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.

For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.

Chicken Soup for the Soul: Think Positive: 101 Inspirational Stories about Counting Your Blessings and Having a Positive Attitude
Chicken Soup for the Preteen Soul - 101 Stories of Changes, Choices
Chicken Soup for the Grandma's Soul: Stories to Honor and Celebrate the Ageless Love of Grandmothers (Chicken Soup for the Soul)
Chicken Soup for the Soul: Christmas Magic: 101 Holiday Tales of Inspiration, Love, and Wonder
Chicken Soup for the Dog Lover's Soul Dry Dog Food for Adult Dog, Chicken Flavor, 35 Pound Bag

Read More...