Rigatoni & Ricotta Pie

This dish wasn't nearly as time consuming as it looks.  In fact, it was really simple.  I used homemade marinara and sliced fresh mozzarella - you could easily use jarred sauce and pre-shredded mozzarella to save even more time!

Rigatoni & Ricotta Pie 

Serves 6

 

Ingredients:

1lb rigatoni pasta

16 oz marinara

15 oz part skim ricotta cheese

8 oz fresh mozzarella

Extra marinara for serving

Directions:

1.  Preheat oven to 350. Cook rigatoni just shy of al dente.  Drain and rinse with cold water. While pasta is cooking, mix pasta sauce and ricotta cheese until ricotta is incorporated.

2.  In an 8 inch springform pan, arrange the cooked and cooled rigatoni standing upright.  Top with sauce smoothing it as you go to be sure the rigatoni is filled with sauce.

3.  Top pasta with fresh mozzarella and bake for 30-40 minutes.  Remove from oven and allow to cool for 10-15 minutes.  Remove from pan, slice and top with additional pasta sauce.  Enjoy!

Parmesan Spinach Quinoa

I've been trying to incorporate more quinoa into our diet lately - trying to make it at least once a week.  I always have fresh Parmesan in my fridge (and you should too!) and I had some fresh baby spinach that desperately needed to be eaten.  So, along with a little onion and vegetable broth, this side dish was made!

Parmesan Spinach Quinoa
Serves 4

Ingredients:
1 small onion, finely diced
2 tsp olive oil
1 cup quinoa, uncooked
2 cups reduced sodium vegetable broth
2 cups baby spinach
1 1/2 oz freshly grated Parmesan

Directions:
1.  Rinse the quinoa well and allow to drain. Heat the olive oil in a medium saucepan and sauté the onion over medium heat until just beginning to soften.  Add in the quinoa and cook until the quinoa just begins to toast; about five minutes.  Add in the vegetable broth and bring to a boil.  Cover and reduce heat to a simmer.  Allow to cook until almost all of the liquid is absorbed; about 15 minutes.  
                   

2.  Remove the lid and add in the spinach.  Replace the lid and allow the spinach to wilt; about 2 minutes.  Turn off the heat and stir in the Parmesan.  Serve and enjoy! 
                    

 

Nutrition Info Per Serving:  Cal: 228, Protein: 10g, Fiber: 4g, Sodium: 184mg, Carbs: 31g, Fat: 7g



No Bake Chocolate Peanut Butter Bars

A little twist on the classic No Bake Cookies.  These use heart-healthy coconut oil and include a nice sweetness from dried fruit.  The first time I made these I used dried cherries, this time I used raisins.  The raisins are good, but I really liked the cherries.  Would be great with dried cranberries too!  I think the best part about these is that you only dirty one pan!  Be sure to store any leftovers in the fridge.

No Bake Chocolate Peanut Butter Bars

Makes approximately 24 bars

Ingredients:

1/2 cup coconut oil

1 1/4 cup peanut butter (I prefer all natural)

2/3 cup honey

3 cups rolled oats (not instant)

1 cup chocolate chips

1 cup raisins

Directions:

1.  In a medium saucepan, melt together the coconut oil, honey and peanut butter.

2.  Stir in the oats and coat with the peanut butter mixture.  Remove the pan from the heat and stir in the raisins and chocolate chips.

3.  Once the chocolate has melted, transfer the mixture to an 8x11 or 9x13 baking dish.  Cover and refrigerate until set.  Cut into bars and enjoy!  

Balsamic Glazed Meatloaf

This is my twist on the American classic; meatloaf.  I load it with veggies and top it with a simple glaze. You could definitely mince or chop the veggies up finer if you're trying to trick picky kids (or spouses!). It's not something I make too often, but Jason loves it when I do.  Goes great with mashed potatoes or leftover as a sandwich.

Balsamic Glazed Meatloaf

Serves 2-4

Ingredients:
For the meatloaf:
1 lb ground chuck
1 bell pepper, chopped
1/2 large onion, chopped

2 large or 4 small Roma tomatoes, chopped 
1 egg, slightly beaten
1/3 cup panko bread crumbs
2 tbsp ketchup
2 cloves garlic, minced
2 tsp Worcestershire
Black pepper

For the glaze:
1 tbsp ketchup
1 tbsp A1
2 tsp balsamic vinegar

Directions:
1. Preheat oven to 375. Combine meatloaf ingredients in a large bowl and combine well (best way is with your hands). Shape into a loaf and place on a baking dish. (I like to bake mine on a wire rack over a foil-covered dish. Easy clean up and the meatloaf is less greasy.)

 

2. Combine the ingredients for the glaze in a small bowl. Brush over the meatloaf coating the top and sides. Bake in the oven for 50-60 minutes. Let cool for 10 minutes and enjoy!

Sun Dried Tomato & Mozzarella Pasta Salad

Warmer weather is (finally!!!) here so that means it's time for cookouts and spending time in the great outdoors soaking up some vitamin D.  This is a great, quick, different pasta salad to enjoy this summer.  I made it for the first time at Easter and have just been looking for reasons to make it again.  Jason is in an annual Memorial Day golf outing today and there's always a cookout afterwards.  Perfect reason to whip this up.  Now hopefully I don't finish it off before it's time to leave.....

Sun Dried Tomato and Mozzarella Pasta Salad

Ingredients:

1 box rotini pasta

8 oz fresh mozzarella

1 small package (about 3.5oz) sun dried tomatoes

1 large handful arugula (about 3-4 oz)

Sun Dried Tomato & Basil Vinaigrette*

Directions:

1.  Cook pasta according to directions.  Drain and rinse with cool water.  

2.  While pasta is cooking, cut mozzarella and tomatoes (reserve two tomatoes for the vinaigrette) into bite sized pieces.

3.  In a large bowl combine the cooked pasta, tomatoes, mozzarella and arugula.  Drizzle the dressing over and toss to combine.  Refrigerate, serve or leave out at room temperature.  Enjoy!

*Because the pasta will absorb a lot of the dressing, you may want to double the vinaigrette recipe.

Sun Dried Tomato Basil Vinaigrette

This was the first salad dressing I have ever made. I created my Sun Dried Tomato & Mozzarella Pasta Salad for Easter this year and needed a light dressing to go on it. This was perfect and the pasta salad was so good. Since I made this I've been experimenting with all kinds of different vinaigrette combinations.

Sun Dried Tomato Basil Vinaigrette

Ingredients:
2 sundried tomatoes, minced
1 garlic clove, minced
Pinch of kosher salt
1 tbsp basil, chopped
2 tbsp balsamic vinegar
1/3 cup extra virgin olive oil
Black pepper

Directions:
1. Sprinkle the minced garlic with kosher salt. With the back of your knife, work the garlic and salt into a paste. 

2. Combine all ingredients into a small mason jar and shake well. Use immediately or store in the refrigerator for up to a week. Be sure to shake well before serving. Enjoy!!

Garden is planted!!

Nothing like homegrown, organic veggies!  Can't wait!