Garlic Hummus Toast with Italian Tomatoes

 

You Will Need:

• 3 English Muffins cut in half (I used Great Value brand from Walmart)
• 2 Roma Tomatoes (diced)
• Classic Hummus (I used Marketside brand in the deli section at Walmart)
• Garlic Powder
• Dried Basil
• Dried Oregano 
• Sea Salt 
• Black Pepper
• Red Wine Vinegar
• Olive Oil or Canola Oil

Toast English Muffin halves in a toaster, (toast them until crispy and golden brown) set aside, next put a teaspoon of oil in a small skillet, add diced Roma Tomatoes to the skillet, sprinkle some garlic powder,  oregano, basil and salt and pepper, cook on medium heat stirring frequently, until tomatoes are softened and cooked, once the tomatoes are softened and cooked until slightly liquified, add in a splash of red wine vinegar, cook for another minute or so, until the liquid reduces some, (but you don't want the tomato mixture to be completely dried out, it needs to have a little bit of liquid still), then turn the heat to low. Next use a butter knife or back of a spoon to spread about 1 1/2 Tablespoons of hummus to each English Muffin half, then top each with the cooked tomato mixture. Serve and eat immediately, (if you don't eat it right away, it will get too soggy).  

Below is what the English Muffins look like with the hummus, before I added the cooked tomatoes to the tops...

Below is the amount of tomatoes I added to the tops, I try to just put a single layer...

Makes 2 Servings (3 English Muffin Halves for each person)

This quick and easy Italian Dish is different and unlike anything I've ever eaten before, but it is so delicious and flavorful. If I had to compare it with anything, to me it has the taste of pizza, (sort of), but with a much fresher taste to it, and without all the fat and calories of pizza!

If you don't have English Muffins, you can make these with toasted homemade white bread or French bread. They are good made with any of these breads. We just prefer the English Muffins... they add a different flavor to them than the other breads. 

Enjoy! 

Jasmine Rice with Onion and Garlic

For This Recipe You Will Need:

• 1 cup Jasmine Rice (this amount of rice yields 3 cups cooked rice/4 servings)
• 1 1/2 cups water (for cooking rice)
• 3/4  Yellow Onion (medium sized chopped)
• 2 Garlic Cloves (fresh peeled and minced)
• 1 Tablespoon Butter
• 1 Tablespoon Canola Oil
• Sprinkle of Sea Salt and Black Pepper to taste

First cook Jasmine Rice. In a medium pot add 1 1/2 cups water and sprinkle of salt, bring to a boil on high heat, add the 1 cup rice, stir well and then cover and reduce heat to low. I like to keep an eye on it and in a minute or so I like to stir it again, cook for 15 minutes. When done (you can check for doneness by taking a few pieces of rice out of the pot with a spoon and let it cool enough to be able to hold it and squeeze it between your fingers, and it is done if it is tender and it does not have any grainy seedy texture), when done fluff rice with fork and stir in the pot scraping the bottom of the pot, and then set aside with the lid off to cool for a little while. In a large skillet, add 1 Tablespoon butter and 1 Tablespoon canola oil, and 3/4 yellow onion, cook on medium high heat stirring occasionally until chopped onion is lightly browned, then add minced garlic and stir about a minute or two until garlic is fragrant, sprinkle with salt and pepper. Add the cooked rice to the skillet, stir together with the onion and garlic mixture, cook for a few minutes on medium heat, stirring constantly, until rice is warmed up again, and any moisture is absorbed. Season with sea salt and pepper to taste.

Makes 4 Servings

Serve as a side dish, eat it by itself, or make it a meatless main dish served in a bowl with steamed veggies. It is good to me with some steamed California Style Mixed Vegetables (broccoli, cauliflower, carrot mix). 

Enjoy!

Healthy Meatless Garbanzo Spaghetti with a Side of Roasted Zucchini

 

For The Garbanzo Spaghetti You Will Need:

• 2 tsp. Olive Oil or Canola Oil
• 1/2 Yellow Onion (chopped)
• 1/4 Green Bell Pepper (chopped)
• 2 Garlic Cloves (chopped fine)
• 1 Can Garbanzo Beans (Chickpeas) 15 oz. drained
•  2  (8 oz.) Cans Tomato Sauce No Salt Added
• 1/2 tsp. Dried Oregano
• 1/4 tsp. Dried Basil
• 1/4 tsp. Black Pepper
• 1/2 tsp Sea Salt
• 1 tsp. Sugar
• Thin Spaghetti Noodles pkg.
• 1/4 Cup Cheddar Cheese reduced fat (for topping)
• Sprinkle of Powdered Parmesan Cheese (for topping)

Add oil to a large skillet, add onion and bell pepper cook on medium until tender, add garlic and cook for a couple of minutes, add drained beans, tomato sauce, oregano, basil, sugar, salt, and black pepper, bring to a boil stirring occasionally. Reduce heat, cover and simmer for 30 minutes. Cook spaghetti noodles according to package directions. Season the sauce to taste with salt and more black pepper before serving. Serve over spaghetti noodles and top with reduced cheddar cheese and sprinkle of parmesan cheese. 

Makes 2 Servings

Serve with Garlic Bread, a Salad or a side dish of Roasted Zucchini (below)

RECIPE FOR SIDE DISH OF ROASTED ZUCCHINI

You Will Need:

• 2 Fresh Zucchini (sliced)
• 1/2 Yellow Onion (sliced a little bit thicker than you slice the zucchini)
• 2 Garlic Cloves (peeled and sliced into pieces)
• Olive Oil or Canola Oil
• Salt Free Dash Seasoning (Original Flavor)
• Sea Salt 
• Black Pepper
• Garlic Powder
• Onion Powder

Preheat oven to 425 degrees

Spray large sheet pan with generous amount of olive oil or canola oil, place the zucchini and onions in a medium bowl and coat with a small amount of oil about 1 tsp. In a separate small bowl coat the garlic with some oil and set aside. Next, place the slices of zucchini as flat and evenly on the pan as possible, laying the onions over the zucchini. They roast better is they are not piled up onto the pan. Season with a generous sprinkling of  Salt Free Dash Seasoning. I like to add a little sprinkle of sea salt too, (but you if you are on a salt restricted diet you can leave out the sea salt), I also add a light sprinkle of black pepper, onion powder and garlic powder for more flavor. 

Roast in oven for 10 minutes, then turn the vegetables with a wide spatula and cook for another 10 minutes, then turn vegetables again, and roast, do this every 10 minutes until desired tenderness. Ovens will vary, but mine usually takes about 30-40 minutes to cook, we like them very tender. During the last 10 minutes of cooking, add in the cut up garlic pieces. Cooking time will vary depending on your oven and also depending on how thick you slice the zucchini. 

Tip: I like to slice the onions a little thicker than the zucchini because it tends to cook faster, also for softer garlic, you can add your garlic to the pan during the last 10 minutes of cooking. I sometimes add all the veggies at the same time, and I sometimes add the garlic last 10 minutes or so. I like it both ways, but it just tends to get over done if not careful on the garlic.  

Serve this easy flavorful side veggie with Garbanzo Spaghetti.  It always makes a great side dish veggie with any meal as well. Great for a snack too!

Enjoy! 

Easy Healthy Meatless Guacamole Tostadas

 

For This Recipe You Will Need: 

• Tostadas Shells (I used Guerrero Brand)
• Guacamole Dip (I used Marketside Brand from Walmart)
• Roma Tomatoes (chopped)
• Reduced Fat Cheddar Cheese, or Reduced Fat Fiesta Cheese 
• Romaine Lettuce (chopped)
• Reduced Fat Sour Cream (as a topping if desired) 
• Your Favorite Salsa and Chips (as a side, and you can also use the salsa as a topping if desired)

Preheat oven to 350 degrees

This below is what the tostadas shell package looks like

This below is what the Guacamole Dip looks like, (you could always make your own dip if you have a favorite recipe)

Cook shells for 6 minutes, then let cool

Place shells on a plate, smear on desired amount of with guacamole dip with a butter knife (I usually add 1-2 Tablespoons per tostada), top with romaine lettuce, diced tomatoes, and shredded cheese

These are delicious and simple! I love that they are meatless for our meatless nights, and they are so fresh tasting, and very quick to make. 

Note For Meat Lovers: You can always change up this recipe to suit your families needs, by adding Mexican seasoned ground beef or ground turkey, and you can use refried beans in place of the guacamole dip.  

If desired, serve with Chips and Salsa

Enjoy!

Tip: To save the left over guacamole dip and have minimal browning of it, put a piece of plastic wrap over the top of the dip and press it down over the dip until the air is removed and the dip is as level as possible in the container, then place the lid to the dip back on the container and of course, keep refrigerated. I've found that by doing this, it preserves it better and there's less browning on the top of the dip when I am ready to use it again the next day. And if there is a little bit of browning, I can easily take a knife or spoon and scrape the thin brown layer off easier too. 

Easy Meatless Mini Pizzas with Spinach and Mushrooms

 

For This Recipe You Will Need:

• 1/4 Bag Fresh Spinach 
• Fresh Mushrooms (small pkg)
• 1/2 Yellow Onion (chopped)
• Fresh Garlic Clove (chopped fine)
• 2 tsp Olive Oil or Canola Oil
• Bag Mozzarella Cheese Grated
• Some Parmesan Powdered Cheese 
• Jar Pizza Sauce (I used Great Value Brand Pizza Sauce from Walmart)
• English Muffins Pkg. (sliced in half)
• Sprinkle Garlic Powder
• Sprinkle Onion Powder
• Sprinkle Salt and Pepper
• Extra Oil for spraying tops of English Muffins

Note: Makes 8 Mini Pizzas.  Ingredients will vary based on the number of these you need for your family size and the amount of topping you like on your mini pizzas. (two of these usually fill us up and the rest is saved for leftovers, we reheat them up in the oven the next day and they are good. 

Preheat Oven to 400 degrees

Line a large pan with foil and then parchment paper for easy cleanup 

Place English muffins on the foil and parchment paper lined pan, lightly spray tops of muffins with oil and sprinkle with garlic powder and onion powder, cook for 8-10 minutes until light brown.  Set aside.

Reduce Oven to 350 degrees 

In a large skillet add oil, mushrooms and onion, sprinkle of salt and pepper, garlic powder and onion powder, cook on medium heat until soft, stirring occasionally. After softened and cooked to the degree of doneness you prefer, (I like everything nice and soft and slightly browned).  Add the spinach, and if needed a little bit of about 1/8 cup of water, and cover and cook stirring occasionally until done, it won't take long, I  just cook it until it's shriveled up looking a little bit, and tender.  Add the chopped garlic clove and cook another minute or two. Set mixture aside. This is your topping for the mini pizzas. 

When it's done, it will look like the photo below.

Now add the pizza sauce to the tops of the English Muffins,

Top with cheese

You'll do this step with the muffins on the pan, I don't know why I moved these to a plate for the photo shoot, but I did, and I didn't take another photo of them on the pan, lol! moving on...

Next, add the cooked topping over the cheese

The amount you use will vary more or less based on your taste preference, you can sprinkle the tops with garlic powder if desired

Cook in oven at 350 degrees for 10-15 minutes or until cheese is melted and desired crispness of the English Muffins. 

I forgot to get a picture of these on a plate!  

Sprinkle with parmesan cheese if desired.

Note: This recipe can be varied in so many different ways, by adding ground beef, pepperoni or other toppings to suit your taste and it is easy and good. And cleanup is easy too.  

Enjoy! 

Black Bean Quesadillas

You Will Need:

• 8 corn tortillas (taco size) 
• 1 can black beans (15 oz. drained and rinsed)
• 3/4 cup shredded cheddar cheese or colby jack Mexican mixed cheese
• 1/4 cup picante sauce 
• 1 tsp. oil plus a little more for rubbing on the corn tortillas
• homemade guacamole dip (for this you will need 1 ripe avocado mashed and creamed and sprinkle of garlic powder, salt and pepper to taste) 
• tortilla chips to eat with the guacamole dip

Heat rinsed drained beans in a small pot with some water, bring to a boil, then drain water from  beans. In a bowl, combine beans and picante sauce. Rub oil onto each side of the corn tortillas, heat 1 tsp. oil in a non-stick skillet on medium heat, add one corn tortilla to the skillet cook 20 seconds or so on each side, sprinkle tortilla with cheese, then add bean mixture to the center of it, top with shredded cheese and top with another corn tortilla (like a sandwich), mash with a spatula. Use a spatula to carefully flip the corn tortilla, to brown the other side of it. Cook 1-2 minutes until golden brown on both sides.

Makes 4 Quesadillas

Eat with homemade guacamole dip with tortilla chips, chips and salsa or both and some Mexican rice! You can even add some of the homemade guacamole to the top of your quesadilla if you'd like to.

Enjoy!

Delicious Spinach Manicotti

You will need:

• 1/2 Onion chopped
• 3 Garlic cloves chopped
• 1 T. Vegetable oil
• 1-1/2 cups Ricotta cheese
• 1 cup (4 oz. Grated Mozarella cheese, divided)
• 4 oz. Cream cheese, softened
• 6 Tablespoons Grated Parmesan cheese, divided
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon Black pepper
• 1 Package (10 oz.) Frozen Chopped Spinach, thawed squeezed dry. Then put in a food processor or a blender to chop it finer, (you don't have to do this step, but I do because I like my spinach chopped up finer)
• 8 Manicotti shells, cooked according to package directions, and drained
• 1 Jar 26 oz. Great Value Traditional Spaghetti Sauce, (or your favorite brand spaghetti sauce)

In a small skillet add oil, onion, and garlic, saute this for several minutes. Set aside.
In a mixing bowl, mix ricotta cheese, 4 Tablespoons parmesan cheese, 1/2 cup mozarella cheese, Italian seasoning, and pepper. Beat smooth. Stir in the onion mixture, and spinach. Spoon this cheese mixture into a large gallon size freezer bag, and seal the bag, squeeze the mixture to one corner of the bag and then cut a small hole at the corner edge of the bag. Pipe the cheese mixture into the manicotti shells. Set aside. Grease a 13 inch by 9 inch casserole dish, and pour half of the spaghetti sauce in the bottom of the dish. Lay the stuffed manicotti shells on top, then pour the rest of the spaghetti sauce over the manicotti. Cover and bake at 350 degrees for 25 minutes. Uncover and sprinkle with remainder of the mozarella and parmesan chese. Bake 5-10 minutes or until cheese is melted. Makes 4-5 servings.
Serve with salad and texas toast
Enjoy!