1 1/2 cups dried tubular pasta, such as elbow macaroni
3 medium carrots, peeled and cut diagonally into 1/4-inch slices
10 oz. of frozen or fresh broccoli, stems sliced, florets separated
1/2 cup frozen peas, thawed
1 cup low-fat plain cottage cheese
1 tbsp. Dijon mustard (country style)
1/4 tsp. Tabasco sauce
Salt and pepper to taste
4 to 8 oz. sharp cheddar cheese, coarsely shredded (depends on how cheesy you want it)
4 oz. part-skim mozzarella cheese, coarsely shredded
1 tbsp. grated Parmesan cheese
Heat the oven to 400 degrees. Grease a 2-quart baking dish with cooking spray or margarine.
Cook the pasta in a large saucepan of boiling salted water for 4 minutes. Stir in the carrots and cook for 2 minutes. Then add the broccoli and cook for 2 minutes more. Drain, reserving 1/2 cup of the cooking liquid, and return the pasta and vegetables to the saucepan. Stir in the peas.
In a food processor, combine the cottage cheese with the reserved liquid from the cooked pasta. Add the mustard, Tabasco sauce, salt and pepper and blend until smooth. Stir into the pasta and vegetables. Mix in the cheddar and mozzarella and pour into the baking dish. Sprinkle with Parmesan. Bake uncovered until the top is golden brown (about 20 to 25 minutes), then let it set for 10 minutes to firm up. Serves 4. Note: This dish can be prepared a day before it is baked.
Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts
Cucumber and Tomato Salad
1 tomato, chopped
1 cucumber, seeded and chopped
1/4 cup thinly sliced red onion
2 tablespoons chopped fresh basil
1/4 cup balsamic vinaigrette salad dressing
salt and pepper to taste
In a large bowl, combine the tomato, cucumber, red onion, and basil. Just before serving, toss with balsamic vinaigrette salad dressing, and season with salt and pepper.
1 cucumber, seeded and chopped
1/4 cup thinly sliced red onion
2 tablespoons chopped fresh basil
1/4 cup balsamic vinaigrette salad dressing
salt and pepper to taste
In a large bowl, combine the tomato, cucumber, red onion, and basil. Just before serving, toss with balsamic vinaigrette salad dressing, and season with salt and pepper.
New Years Black-Eyed Peas
New Years Black-Eyed Peas
Ingredients:
1/4 cup butter
1 small onion, chopped
1 small green bell pepper, seeded and
chopped
8 ounces smoked sausage, sliced
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 (15.5 ounce) cans black-eyed peas
1 (1 inch) cube smoked hog jowl
3/4 cup water
1/2 cup cooked white rice
1/2 cup shredded Cheddar cheese
Directions:
Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper and smoked
sausage. Season with garlic powder, salt and pepper. Add the black-eyed peas and hog jowl for flavoring (and luck for the next year!) Pour in the water and bring to a boil. Simmer over low heat for 1 hour. When ready to serve, stir in cooked rice and cheese until cheese has melted.
Ingredients:
1/4 cup butter
1 small onion, chopped
1 small green bell pepper, seeded and
chopped
8 ounces smoked sausage, sliced
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 (15.5 ounce) cans black-eyed peas
1 (1 inch) cube smoked hog jowl
3/4 cup water
1/2 cup cooked white rice
1/2 cup shredded Cheddar cheese
Directions:
Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper and smoked
sausage. Season with garlic powder, salt and pepper. Add the black-eyed peas and hog jowl for flavoring (and luck for the next year!) Pour in the water and bring to a boil. Simmer over low heat for 1 hour. When ready to serve, stir in cooked rice and cheese until cheese has melted.
Lemon-Basil Roasted Vegetables
3 Tbsp. Country Crock® Spread, melted
2 large zucchini and/or yellow squash, chopped
2 large red bell peppers, chopped
1 small red onion, chopped
1 large clove garlic, finely chopped
2 large tomatoes, seeded and chopped
1/4 cup loosely packed fresh basil leaves, thinly sliced
1 Tbsp. lemon juice
1 tsp. grated lemon peel
1/4 tsp. ground black pepper
Directions:
Preheat oven to 450°. Toss Country Crock® Spread, zucchini, red peppers and red onion in shallow roasting pan. Roast until vegetables are tender, about 45 minutes. Toss hot vegetables with garlic.
Meanwhile, arrange tomatoes, basil, lemon juice, lemon peel and black pepper in large bowl. Combine roasted vegetables with tomatoes. Serve warm, room temperature or chilled.
Source: www.countrycrock.com/recipe/detail/12949/1/lemon-basil-roasted-vegetables
2 large zucchini and/or yellow squash, chopped
2 large red bell peppers, chopped
1 small red onion, chopped
1 large clove garlic, finely chopped
2 large tomatoes, seeded and chopped
1/4 cup loosely packed fresh basil leaves, thinly sliced
1 Tbsp. lemon juice
1 tsp. grated lemon peel
1/4 tsp. ground black pepper
Directions:
Preheat oven to 450°. Toss Country Crock® Spread, zucchini, red peppers and red onion in shallow roasting pan. Roast until vegetables are tender, about 45 minutes. Toss hot vegetables with garlic.
Meanwhile, arrange tomatoes, basil, lemon juice, lemon peel and black pepper in large bowl. Combine roasted vegetables with tomatoes. Serve warm, room temperature or chilled.
Source: www.countrycrock.com/recipe/detail/12949/1/lemon-basil-roasted-vegetables
Roasted Cauliflower
8 cups cauliflower florets
3 Tbsp. Country Crock® Spread, melted
1 Tbsp. lemon juice
2 cloves garlic, chopped
Pinch ground black pepper
2 Tbsp. grated Parmesan cheese
Directions:
Preheat oven to 400°. Arrange cauliflower, Country Crock® Spread, lemon juice, garlic and pepper in 13 x 9-inch baking dish; toss to coat.
Roast 45 minutes or until cauliflower is golden and tender. Sprinkle with cheese.
Source: www.countrycrock.com/
3 Tbsp. Country Crock® Spread, melted
1 Tbsp. lemon juice
2 cloves garlic, chopped
Pinch ground black pepper
2 Tbsp. grated Parmesan cheese
Directions:
Preheat oven to 400°. Arrange cauliflower, Country Crock® Spread, lemon juice, garlic and pepper in 13 x 9-inch baking dish; toss to coat.
Roast 45 minutes or until cauliflower is golden and tender. Sprinkle with cheese.
Source: www.countrycrock.com/
Balsamic-Glazed Carrots
10 carrots (1-1/4 lb.), peeled, quartered lengthwise
1/4 cup KRAFT Balsamic Vinaigrette Dressing
3 Tbsp. brown sugar
1 Tbsp. butter
1 Tbsp. finely chopped fresh parsley
Directions:
COOK carrots in boiling water in large saucepan on medium heat 4 to 6 min. or until crisp-tender. Meanwhile, cook dressing, sugar and butter in small saucepan on low heat 3 to 5 min. or until thickened, stirring occasionally.
DRAIN carrots; return to saucepan. Add sauce; stir. Cook 2 to 3 min. or until carrots are heated through and evenly coated with sauce.
SPRINKLE with parsley.
Source: www.kraftrecipes.com/recipes/balsamic-glazed-carrots-120719.aspx
1/4 cup KRAFT Balsamic Vinaigrette Dressing
3 Tbsp. brown sugar
1 Tbsp. butter
1 Tbsp. finely chopped fresh parsley
Directions:
COOK carrots in boiling water in large saucepan on medium heat 4 to 6 min. or until crisp-tender. Meanwhile, cook dressing, sugar and butter in small saucepan on low heat 3 to 5 min. or until thickened, stirring occasionally.
DRAIN carrots; return to saucepan. Add sauce; stir. Cook 2 to 3 min. or until carrots are heated through and evenly coated with sauce.
SPRINKLE with parsley.
Source: www.kraftrecipes.com/recipes/balsamic-glazed-carrots-120719.aspx
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