Olive Oil Pasta

 Total Time:  15 minutes

1 lb spaghetti noodles

2 Tbsp salt

1/4 cup + 2 Tbsp extra virgin olive oil

8 garlic cloves minced

1/2 tsp red pepper flakes

2 tsp lemon juice

3 Tbsp finely chopped fresh parsley

1.  Bring a large pot of water to a boil.  Add in 2 Tbsp salt to the water and cook the pasta according to package directions.

2.  In a small sauce pan, pour in 1/4 cup olive oil and heat over low heat for 60 seconds.  Add in garlic and red pepper flakes.  Stir an cook 60 seconds.  Remove from heat.

3.  Pour olive oil mixture over the cooked and drained pasta.  Add in additional 2 tbsp of olive oil.  Pour in lemon juice and parsley and toss until pasta is coated.

Note:  if desired add cooked chicken or vegetables to pasta

Vegetable Pasta

8 oz dried pasta

1/2 cup frozen corn

1/2 lg. sweet onion, chopped

1/2 jalapeno, chopped

1 cup zucchini, chopped

1 clove garlic, chopped

1/2 cup green olives, chopped

2-3 Tbsp chives, chopped (save some for topping)

1 tomato, chopped

1/2 cup Parmesan cheese ( save some for topping)

1/3 cup olive oil

salt

Cook the pasta for 10 minutes.  While pasta is cooking mix all other ingredients together in a bowl.  Microwave for 3 to 5 minutes.  Drain pasta and add to vegetable bowl.  Mix together. Top with Parmesan cheese, a sprinkle of olive oil and chives.

Serves 4

Taco Soup

1 lb lean ground beef (using lean doesn't have as much grease)

1 onion, diced

3 cloves garlic, minced

1 Tbsp chili powder

2 tsp paprika

1 tsp cumin

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

¼ cayenne pepper

2 cups chicken broth

2 cups beef broth

2 cans diced tomatoes, fire roasted brand, not drained

1 can pinto beans, drained and rinsed

1 can black beans, drained and rinsed

1 can (7 oz) diced green chilies

1 can corn or 1 cup frozen corn

Toppings

sour cream

shredded cheese

chips

cilantro

Cook the ground beef and onion in a large pot until onions are soft and meat is browned, about 7 minutes. Drain and remove any grease. Add garlic and cook for 60 seconds. Add seasonings or (instead just add (1 oz) taco seasoning, McCormick brand. )

Cook for 25 to 30 minutes. Serve with toppings.

Oven Baked Chicken Taco's

12 hard taco shells

2 1/2 cups cooked chicken

1 cup shredded cheese

1 cup salsa

1 pkg low sodium taco seasonings

1 can black beans, rinse and drain

olives, sour cream, avocados, shredded lettuce, for toppings

Preheat oven to 400 degrees. Mix together all ingredients and fill 12 taco shells evenly in a 9x13 pan. Bake for 10 minutes. Add toppings, olives, avocados, shredded lettuce and sour cream.

Crock Pot Rotel Chicken

4 chicken breasts
1 packet Fiesta Ranch Mix (salad dressing section)
1 can black beans
1 can Rotel (diced tomatoes)
1 package of cream cheese
1 package of frozen corn

Cook all ingredients in a crock pot for 4 hours on high. Serve over rice or with tortilla's.  Delicious and quick!

Quick and Easy Meatloaf

1 1/2 lbs. ground beef
1 cup water
1 egg
1 box low sodium stuffing mix



1.  Preheat oven to 350 degrees.

2.  Spray 9 x 13 inch baking pan with olive oil cooking spray.

3.  Break meat apart into chunks and drop in pan.  Add egg to water and which with a fork.

4.  Add stuffing mix and egg water to pan.  Blend together with hands or a large spatula. Form into a loaf in the center of the pan.

5.  Bake for 45 minutes.

Serves 6-8

Beef and Broccoli Stir Fry

1 tbsp. olive oil or vegetable oil
1 lb. sirloin steak, sliced
1 bag frozen broccoli florets
1/2 cup sugar-free Asian sesame salad dressing

1.  Heat a large skillet over medium-high heat.  Add the oil and steak and cook for 1 minute.

2.  Add the broccoli and the salad dressing and continue cooking until broccoli is tender.

Serves 6

Amaziangly Easy Enchiladas

1 lb. ground beef
1 16- ounce jar salsa
1 cup low-fat shredded mozzarella cheese
12 corn or low-carb tortillas

1.  Preheat oven to 350 degrees.

2.  Heat a skillet over medium heat and add the beef.  When cooked through, stir in half the salsa and half the cheese.  Stir until heated and cheese is melted.

3.  Pour half of the remaining salsa in the bottom of a large casserole dish.

4.  Spoon some of the beef onto a tortilla and fold the sides up.  Flip the tortilla over and lay the tortilla seam side down in the casserole dish.  Repeat for all tortillas.  Top with remaining salsa and cheese.

5.  Bake for 15-20 minutes, until cheese is melted.

Serves 4

Mushroom Beef Bake

1 can low-sodium cream of mushroom soup
1 (8- ounce) package low fat cream cheese, softened
1/4 cup skim milk
1/2 envelope low sodium onion soup mix
1 1/2 lbs. lean ground beef, cooked
1 cup mushrooms, sliced

1.   Preheat oven to 375 degrees.
2.   Spray 1 2-quart casserole dish with nonstick spray.
3.   Mix soup, cream cheese, milk, and onion soup mix in casserole until smooth.
4.   Add ground beef and mushrooms and stir to blend.
5.   Bake for 30 minutes or until hot and bubbly.

Serves 4-6

Chicken Noodle Casserole

2 cans low-sodium cream of mushroom soup
1 cup milk
2 cups frozen peas
2 cups shredded or chopped chicken, cooked
2 cups low-sodium egg white noodles, cooked
1 tbsp. bread crumbs
1 tbsp. olive oil

1.  Preheat oven to 350 degrees.
2.  Combine the soup, milk, peas, chicken, and noodles in a 3-quart casserole dish.
3.  Sprinkle with bread crumbs and drizzle with oil.
4.  Bake for 30-35 minutes until top is browned and casserole is hot and bubbly.

Serves 8

Meatball Marinara Bake

1 bag frozen meatballs
1/2  lb. cooked whole-grain pasta, such as penne
3 cups low sodium pasta sauce
2 cups low-fat shredded mozzarella cheese


1.  Preheat oven to 350 degrees.  Spray a 9x13 inch casserole dish with cooking spray.
2.  Layer the meatballs, pasta, and sauce with half of the cheese.
3.  Cover with foil and bake for 45 minutes, until meatballs are heated through.
4.  Uncover, top with remaining cheese, and bake for 10 more minutes or until cheese is bubbly.

6 servings

Skillet Lasagna

1 lb. lean ground beef
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. dried basil
2 tbsp. dried oregano
1 tbsp. dried parsley
1 cup water
1 cup whole-grain pasta, such as penne
1 (28-ounce) jar low-sodium pasta sauce
1/2 cup low-fat ricotta cheese
1 cup shredded low-fat mozzarella cheese


1.  Heat a medium skillet over medium heat.  Add the ground beef and seasonings.  Cook until beef is no longer pink.

2.  Add the water and pasta.  Bring to a boil and reduce heat to medium low.  Cover and cook for 10 minutes, until pasta is tender.

3.  Add the sauce, stir in cheeses, and heat through.  Serve.

Serves 6