7. PASTA WITH SPAGHETTI SQUASH & TOMATOES, tested 1/19/15

7. PASTA WITH SPAGHETTI SQUASH & TOMATOES

Ingredients
about 1 lb, 1 spaghetti squash (about 2 1/2 lb)
about 4 oz al dente (8 oz spaghetti)
1/2 tsp EVOO
I threw in 4 cloves and take them out at the end (1 tsp minced Garlic)
4 large ripe tomatoes (about 1 1/2 lb), cut in bite-sized pieces
1 tsp salt
1/4 tsp pepper
I used parmesan shaved or (4 oz part-skim mozzarella, diced about 1 cup)

This is what it looks like before
I pack it up for lunch!!!!

I used fresh oregano because that was what I bought that week!  (1 cup fresh basil leaves, stacked, rolled up and cut crosswise in narrow strips)

Directions

To cook on stovetop: Place squash in a large pot with enough water to cover when held down. Bring to a boil, cover and cook 35 to 40 minutes until squash can be pierced easily.
When cool enough to handle, cut squash in half lengthwise and discard seeds and strings. With fork, scrape out spaghetti-like strands and place in a large serving bowl.
Cook pasta according to package directions. Drain and add to squash in serving bowl.
Add oil and garlic to pot and cook 1 minute over medium heat. Add tomatoes, salt and pepper, and cook 2 minutes or until hot. Add to serving bowl with the cheese add basil. Toss to mix well.

2 servings: calories 403 total fat 8 g, saturated fat 0 g, cholesterol 16 mg, sodium 738 mg, total carbohydrates 8 g Dietary fiber 0 g, protein 18 g. ''

4. RAVIOLI WITH GARLIC-HERB OIL, tested 1/6/15

4. RAVIOLI WITH CARLIC-HERB OIL, tested 1/6/15

Below I've listed a variation for one. It was delicious, hope you love it!!!!! Great on a cold winter night, and there are a lot of those this time of year!!!!!!

Ingredients
20 ravioli (for one)
1 Tbsp (for one)
3 cloves, not sliced (for me)
1/4 tsp crushed red pepper
2 Tbsp chopped fresh oregano
No salt.

Directions
Bring 5 to 6 qt pot of slated water to a boil. Add ravioli and cook as package directs; gently drain.
Meanwhile, put 1 Tbsp oil, and three cloves of garlice in sauce pan and head til garlic starts to turn clear. Sprinkle in herbs and pepper and take off of the heat.  
Toss in ravioli and toss to coat.
When ready to serve remove the garlic cloves.

1 serving 454 calories, serve with Ratatouille from this weeks recipe...mmmmmmm



(larger for 5 servings:
1 pkg (20 oz) refrigerated four-cheese ravioli
1/4 cup EVOO
1 large clove garlic, sliced
1/4 tsp crushed red pepper
...1/4 tsp salt
2 Tbsp each snipped chives and minced parsley
calories 454, fat 22 g saturated fat 8 g, cholesterol 65 mg, sodium 828 mg , total carb 49 g, dietary fiber 3 g, protein 15 g)

3. RATATOUILLE & WHITE BEANS, tested 1/5/15

2. RATATOUILLE & WHITE BEANS (white kidney beans are cannellini), tried 1/5/15!!! Delicious hearty, highly recommend. Vegan also!!!!!

I put this together after work, it was ready in 4 hours on low heat, so I would not plan on overnight!!! Boy am I tired.
This is delicious, a kind of Italian Meatless Chili, but filled with nutrients as you can see!

Ingredients:
1 medium eggplant (1 1/2 lb)
2 any sized zucchini (1 1/2 lb)
1 bell peppers
1 large leeks, chopped
1 can (8 oz) fire-roasted diced tomatoes, I threw the whole 8 ounce can in and then added an equal             amount of "canned from my brother's garden Heritage tomatoes"!!!!
1 can (8 oz) tomato sauce, probably unecessary
1/4 cup golden raisins
2 Tbsp EVOO
1 Tbsp minced garlic (whole garlic and remove when done)
1 tsp dried oregano or fresh oregano
1/2 tsp each salt and pepper, you really don't need more salt
1 can (15 or 15.5 oz) cannellini beans, rinsed
1/4 cup sliced fresh basil leaves, or fresh oregano
2 Tbsp red-wine vinegar
Garnish additional sliced basil, or fresh oregano

Directions:
Cut eggplant, zucchini and peppers into 1 inch pieces; placed in a 6 qt slow cooker. Add leeks, diced tomatoes, tomato sauce, raisins, 1 Tbsp oil, whole garlic (about 4, I remove them at the end), oregano, salt and pepper. Toss until well mixed.
Cover and cook on low 4 hours or on high 2  hours until vegetables are tender. Add beans; cook on high 15 minutes more. Stir in remaining 1 Tbsp oil, fresh basil or oregano and vinegar.
Sprinkle with additional sliced basil (or oregano), if using.

Serve over polenta or with crusty bread and with mmmmmm parmesan over the top!!!!

6 servings. Calories 241 fat 60 saturated fat 1 g, cholesterol 0 mg, sodium 718 mg, total carbohydrates 40 g, dietary fiber 10 g, protein 9 g.