GRILLED BEEF FAJITAS

Fajitas are one of my favorite Mexican meals.  They're quick and easy to prepare.

Ingredients:

• 1/2 cup olive oil, plus more for grilling vegetables
• 1/3 cup naturally brewed soy sauce
• 2 cloves garlic, crushed
• 1/4 cup lime juice
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 3 tablespoons brown sugar
• 1-1/2 to 2 pounds skirt steak
• 1 large onion, cut into strips
• 1 red bell pepper, cut into strips
• Whole wheat tortillas
• Toppings of your choice such as salsa, cheese, jalapeno, guacamole and sour cream

 Directions:  

In a large Ziploc bag mix olive oil, soy sauce, garlic, lime juice, cayenne, cumin and brown sugar.  Add your skirt steak to marinade and refrigerate for one hour.  

Preheat your barbecue grill.

After steak is marinated remove if from the refrigerator allowing it to come to room temperature before grilling.  While your meat coming to room temperature slice your vegetables and wrap your tortillas in foil.

Put your steak on open grill turning after 4 - 5 minutes until medium rare.  Using a grilling pan grill your veggies with a small amount of olive oil.  Place tortillas on upper rack of grill to warm.  Remove beef from grill and allow to rest before slicing.  Thinly slice against the grain on a bias.  

Serve with choice of toppings.

Click here for a printable version of this recipe from Culinary Collage.

THAI PEANUT CHICKEN PASTA

I was craving Thai food and more specifically wanted something made with coconut milk.  This dish seemed to really hit the spot.

Ingredients:

• 1/2 cup natural peanut butter
• 1 can unsweetened coconut milk
• 2 tablespoons naturally brewed soy sauce
• 1/4 cup fresh lemon juice
• 1/2 cup chicken broth
• 3 tablespoons brown sugar
• 4 garlic cloves, crushed
• 1/4 teaspoon Asian chili paste
• Salt to taste
• 1/4 teaspoon cayenne pepper
• 1 pound whole wheat spaghetti 
• 3 tablespoons peanut oil, divided
• 3 boneless skinless chicken breasts (thinly cut & poached)
• 1 red bell pepper, chopped
• 4 ounces button or cremini mushrooms, sliced
• 1 cup broccoli florets
• 1 cup salted peanuts, roasted & chopped

Directions:

Combine the peanut butter, coconut milk, soy sauce, lemon juice, chicken stock, brown sugar, garlic, chili paste, salt, and cayenne in a small saucepan over low heat. Stir constantly and cook until thickened.  Cover and set aside.

 

Poach chicken and drain excess water.

Cook spaghetti and drain. Toss with 2 tablespoons of peanut oil.  Cover and set aside.

In a wok or large saute pan heat remaining peanut oil and stir fry the vegetables.  Once vegetables are cooked as desired, lower heat and add chicken, pasta and sauce.  Stir together so that the sauce is evenly distributed and all of the ingredients are desired temperature.

Serve with peanuts for topping.

 

Click here for a printable version of this recipe from Culinary Collage.

BROWN BUTTER BALSAMIC PASTA

 I love shrimp and pasta together and this is such a quick and easy meal to prepare.  You can use any veggies that you prefer.

Ingredients for sauce:

• 1/2 cup (1 stick) butter
• 3 tablespoons of balsamic vinegar
• dash of salt and pepper

Ingredients for pasta:

• 1 tablespoon of olive oil
• 1 tablespoon of butter
• 1 red bell pepper, sliced
• 4 ounces button mushrooms, sliced
• 4 ounces of asparagus cut into two in pieces (I was out of it here)
• 1 clove crushed garlic
• 1/2 pound raw peeled and cleaned shrimp, medium to large
• White wine to de-glaze pan
• 8 ounces whole wheat pasta of choice
• 1/4 cup walnuts
• Parmesan cheese to taste

Directions for sauce:

Place butter into a small saucepan and melt on medium heat; continue to heat over medium heat until butter turns golden brown in color.  Once the butter reaches the desired color; remove from heat.  Let cool for 3 minutes and add balsamic vinegar, salt and pepper.

Set aside.

Directions for pasta:

Boil pasta according to directions.

While pasta is cooking add olive oil and butter to saute pan over medium heat.  Add vegetables and garlic, saute until done.  Remove from pan and set aside.  Add shrimp into hot pan the vegetables were in and cooked until just pink.  De-glaze the pan with white wine and add back in vegetables, add cooked pasta, walnuts, sauce and stir.

Serve with Parmesan on side.

Enjoy!

Click here for a printable version of this recipe from Culinary Collage.

BEEF & BEAN CHIMICHANGAS

I really love Mexican food, but I don't like to make fried foods.  This recipe is as good as the deep fried version without all the fuss and a lot less calories.

Ingredients:

• 1 pound lean ground beef
• 1 medium onion, diced
• 2 cloves of garlic, crushed
• 1 small can of mild green chili’s
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1/4 teaspoon of cayenne (optional)
• 2 tablespoons tomato paste
• 1/4 cup of salsa
• Salt and pepper, to taste
• 1 can black beans, rinsed and drained
• 8 ounces of shredded cotija or monterey jack cheese
• Flour tortillas (I like to use whole wheat ones)
• Canola oil cooking spray
• Toppings of choice - sour cream, guacamole, jalapenos, salsa

Directions:

Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.

In a large skillet, brown the ground beef, onions and garlic until cooked. Drain any excess grease. Add green chili’s, seasonings, tomato paste and salsa; cooking on low until all ingredients meld together. Stir in black beans. Warm your tortillas slightly just so that they are pliable to work with. Fill each tortilla with meat mixture and top with cheese and roll into chimichanga. Place on prepared baking sheet and spray the top of the chimichangas with cooking spray. Bake for 8 - 10 minutes and turn over and bake for another 4 - 6 minutes or until lightly browned.

Top with toppings as desired.

Click here for a printable version of this recipe from Culinary Collage.

PORK CARNITAS

I love Mexican food, but had never made carnitas before.  I'll definitely make this again.  The pork is a nice change from the chicken and beef Mexican recipes that I make most of the time.

Ingredients:

• 3 pounds boneless pork shoulder, trimmed and cut into 1-inch cubes
• 1/2 cup orange juice
• 1/4 cup lime juice
• 4 cloves garlic, peeled and crushed
• 1 teaspoon coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne (optional)
• 1 teaspoon sea salt
• Corn or flour tortillas, I prefer whole wheat flour

Directions:

Place the pork in a large Dutch oven or heavy pot. Add all ingredients except tortillas and enough water to just barely cover the meat. Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for 1 hour to 1-1/2 hours without stirring until meat is tender.

Increase the heat to medium-high and stir occasionally, continue to cook for about 20 - 30 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. Let it sizzle in this fat long enough to brown at the edges, gently turning pieces only as needed.

When pork has browned, it’s ready to serve. Add additional seasonings at this point to taste and serve on warmed tortillas with your choice of sides.

Click here for a printable version of this recipe from Culinary Collage.

MOCHA MADNESS COOKIES

 I love coffee!  I love dark chocolate!  This recipe brings those two things together to make this really addicting cookie.  If you like coffee and dark chocolate then I should warn you that these are very difficult to stop eating.

Ingredients:

• 2-1/2 cups whole wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup butter (2 sticks), room temperature
• 1/2 cup brown sugar
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1-1/2 tablespoons hot water
• 4 tablespoons of instant coffee
• 2 cups dark chocolate chips, divided

Directions:

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, baking powder and salt.  In a large bowl, cream together butter and sugars until light and fluffy.  Beat in eggs and vanilla.  In a small cup, dissolve coffee into hot water.  Stir coffee mixture into the sugar mixture until well incorporated.  Add flour mixture stirring until incorporated.  Stir in 1-1/2 cups of the chocolate chips.

Shape into 1 inch balls or use a small cookie scoop and bake on parchment lined baking sheet for 12 - 14 minutes.  

Allow to cool on a wire rack.  When cookies have cooled completely, melt the remaining chocolate chips in microwave safe container on 50% power in 30 second intervals until melted.  Using a fork, drizzle chocolate over cooled cookies.

Click here for a printable version of this recipe from Culinary Collage.

WHOLE WHEAT PEANUT BUTTER KISSES

These are a new take on the traditional version of this cookie with the substitution of whole wheat flour and dark chocolate.

Ingredients:

• 1/2 cup sugar, plus additional for rolling cookies
• 1/2 cup firmly packed brown sugar
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 3/4 cups whole wheat flour
• 1 teaspoon baking soda
• 1/4 cup sugar
• 48 dark chocolate kisses, unwrapped

Directions:

Pre-heat oven to 375 degrees.

Combine sugars, butter and peanut butter in large bowl. Beat at medium speed until light and fluffy. Add egg, vanilla and salt; continue beating until well mixed. Add flour and baking soda. Continue beating until well mixed.

Shape dough into 1-inch balls.  Roll balls in sugar. Place 2 inches apart onto ungreased cookie sheets.

Bake for 6 minutes and press one kiss into the center of each cookie and continue to bake for 3 - 5 more minutes or until very lightly golden brown. Remove from cookie sheets; cool completely on wire racks.

 Click here for a printable version of this recipe from Culinary Collage.

HEALTHY BLUEBERRY OATMEAL MUFFINS

These low calorie, low sugar, low fat muffins make a great breakast or snack at only 110 calories each.

Ingredients:

• 1 1/4 cups whole wheat flour 
• 1 1/4 cups oats
• 1 teaspoon baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 teaspoon cinnamon
• 1 cup unsweetened applesauce
• 1/2 cup low-fat buttermilk
• 1/2 cup firmly packed brown sugar
• 2 tablespoons canola oil
• 1 large egg, lightly beaten
• 3/4 cup fresh blueberries

Directions:

Preheat oven to 375 degrees.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist and fold in blueberries.

Fill 12 lined muffin cups and bake for 16-18 minutes.

Click here for a printable version of this recipe from Culinary Collage.

ROASTED BALSAMIC GLAZED VEGETABLE & MOZZERALLA SANDWICH

This sandwich is full of wonderful flavors and is a great addition to your summer bar-b-ques.

Ingredients:

• olive oil
• 1 red bell pepper, cleaned and cut in half
• 1/2 Vidalia onion, sliced 1/4 inch thick
• 1 portabella mushroom, cut into 1/2 slices
• 1/2 zucchini, sliced into 1/8 disks
• 1/2 cup balsamic glaze (I made my own - see recipe below)
• 4 slices of fresh mozzarella
• 2 whole wheat ciabatta rolls

Directions:

Pre-heat bar-b-que grill.  Using a grill pan or foil, roast vegetables coated with olive oil starting with onions and red bell peppers.  Once onions and peppers are partially cooked add the mushrooms and zucchini.  Add your glazed to vegetables and roast for a couple more minutes. 

Slice your rolls in halves and brush with olive oil on the inside and toast on the grill. Once your rolls are toasted add your vegetables and top with mozzarella to complete your sandwich. 

Ingredients for balsamic glaze:

• 1 tablespoon olive oil
• 1 tablespoon shallots, finely diced
• 1 teaspoon garlic, crushed
• 1 tablespoon sugar
• 2 beef bouillon cubes (optional)
• 2/3 cup of red wine
• 1/3 cup of balsamic vinegar

Directions for balsamic glaze:

Using a skillet, sauté shallots and garlic in olive oil over medium heat.  Add sugar and continue to sauté until shallots and garlic are cooked.  Add bullion, wine and vinegar and simmer until this reduces by more than half.

Click here for a printable version of this recipe from Culinary Collage.

BLUEBERRY-PEACH CRUMB PIE WITH WHOLE WHEAT CRUST

 The combination of the fresh fruit filling with the added crunch of the crumb topping makes this pie a winner.

Ingredients for pie crust:

• 1/4 cup ice water
• 1 egg
• 2 cups whole wheat pastry flour
• 1/2 tsp salt
• 12 T butter (1 1/2 sticks), frozen

Ingredients for filling:

• 3 cups fresh peaches, peeled and sliced
• 1 pint fresh blueberries, washed and cleaned
• 1/4 cup sugar
• 3 tablespoons quick cooking tapioca
• 2 teaspoons fresh lemon juice
• 1/8 teaspoon salt
• 1 tablespoon butter, cut into small pieces

Ingredients for crumb topping:

• 1 cup rolled oats
• 1/2 cup light brown sugar
• 1/2 teaspoon cinnamon
• 6 tablespoons flour
• 8 tablespoons butter, cut into pieces

Directions for pie crust*:

Using a box grater, grate the frozen butter and place in freezer until ready to use.

Mix together the flour and salt in a mixing bowl.

In a separate small bowl, beat ice water and egg together.

Using your fingers, mix the butter into the dry ingredients. Pour in the egg-water mixture and stir until combined. Add additional water if it seems dry.

Form dough into one lump. Divide it in half. If you're not using both crusts, wrap one half in plastic wrap and place into freezer bag and freeze it.

Place dough onto floured surface and roll until dough is about 1/8 inch in thickness and place into 9" pie plate cutting of excess and crimping edges.

Place the unbaked crust in the refrigerator while you prepare your filling and topping.

*Please note that this recipe makes two pie crusts.  If you use the crumb topping recipe you can store the extra crust in the freezer to use at a later date.

Directions for filling:

Peel and slice peaches.  Mix all ingredients together in a bowl and add to your crust.

Directions for crumb topping:

Mix together all of the dry ingredients and using a pastry cutter mix in the butter until incorporated.  Crumble over the top of your pie.

Bake for 45 - 60 minutes.

Serve with vanilla ice cream if desired and enjoy!

Click here for a printable version of this recipe from Culinary Collage.

WHOLE WHEAT MIXED BERRY COBBLER

I love anything made with fresh berries and this recipe is so quick and simple to make.

Ingredients:

• 3 cups of fresh mixed berries
• 3/4 cup sugar
• 1/2 cup flour
• 1/2 whole wheat flour
• 1/2 cup sugar
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 stick of butter, melted + additional for pan

Directions:

Pre-heat oven to 375 degrees

In a small mixing bowl, mix berries and 3/4 cup of sugar and set off to the side.

In another bowl mix flour, whole wheat flour, 1/2 cup sugar, baking powder, and salt.  Stir in milk until smooth.  Stir in melted butter.

Butter a 9 x9 baking dish.  Pour in batter.  Carefully spoon fruit mixture on top of batter.  Do not stir.

Bake for 35 to 40 minutes until lightly browned.

Serve with vanilla ice cream if desired.

Enjoy!

Click here for a printable version of this recipe from Culinary Collage.

SESAME SHRIMP PASTA SALAD

This is one of my favorite pasta salads and it tastes even better on the second day.

Ingredients:

• 1/2 cup toasted sesame seeds
• 1 medium red bell pepper, cut into small strips
• 4 cups snow peas, trimmed and cut on a bias
• 1/4 cup chopped fresh cilantro  
• 1 1/2 teaspoons crushed red pepper
• 2 tablespoons rice-wine vinegar
• 2 tablespoons canola oil
• 2 tablespoons sesame oil
• 1/2 cup naturally brewed sodium soy sauce
• 1 pound whole-wheat spaghetti

Directions:

Bring a large pot of water to a boil. Cook spaghetti until just tender. Drain; rinse under cold water.

Meanwhile, whisk soy sauce, sesame oil, canola oil, rice-wine vinegar, crushed red pepper and cilantro.  Add noodles, snow peas and bell pepper; toss to coat.

To serve, garnish with toasted sesame seeds.

Click here for a printable version of this recipe from Culinary Collage.

WHOLE WHEAT OATMEAL RASPBERRY COOKIES

The combination of oatmeal and raspberry was simply meant to be.

Ingredients:

• 1-1/2 cups of butter
• 1 cup brown sugar
• 1/4 cup sugar
• 1 egg
• 2 tablespoons honey
• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2-1/2 cups of oatmeal
• 1 jar of raspberry preserves

Directions:

Preheat oven to 350 degrees

In mixing bowl, cream together butter and sugars until smooth.  Add egg and honey and mix until incorporated.  Sift together flour, baking soda and salt.  Add dry ingredients to the wet mixture and mix until incorporated well.  Stir in oatmeal.

Using a medium cookie scoop drop dough onto parchment lined cookie sheet.  Using your thumb make an indentation about half way through the depth of the cookie (careful not to go too deep).  Fill each impression with raspberry preserves using a pastry bag.

Bake 13-15 minutes or until golden brown.

Click here for a printable version of this recipe from Culinary Collage.

CHICKEN GYROS WITH GREEK SALAD

I'm not a big fan of lamb, so this chicken gyro makes a great substitute and is a bit healthier.

This Greek salad will go great with your chicken gyro or can be served alone with chicken on it and grilled pita on the side.

Ingredients for gyro:

• 2 tablespoons olive oil
• 1/4 cup lemon juice
• 1 1/4 teaspoon minced garlic, divided
• 1/2 teaspoon ground mustard
• 1/2 teaspoon dried oregano
• 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch strips
• 1/2 cup chopped peeled cucumber
• 1/3 cup plain yogurt
• 1/2 teaspoon dill weed
• 2 whole wheat pita breads
• 1/2 small red onion, thinly sliced (optional)

Directions for gyro:

In a resealable plastic bag, combine the olive oil, lemon juice, 1 teaspoon garlic, mustard and oregano; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. In a small bowl, combine the cucumber, yogurt, dill and remaining garlic; cover and refrigerate until serving.

Drain and discard marinade. In a large nonstick skillet, saute the chicken for 7-8 minutes or until juices run clear. Lightly brush each pita with olive oil on one side and using a grill pan brown the outside of the pita.  Spoon chicken onto each pita bread. Top with yogurt mixture and onion; fold in half.

Ingredients for salad:

• romaine lettuce, chopped
• grape tomatoes or whole tomato, chopped
• seedless cucumber, chopped
• canned chickpeas, rinsed and drained
• kalamata olives, pitted
• whole pepperoncinis
• canned sliced pickled beets, quartered
• thinly sliced red onion, optional
• crumbled feta cheese
• your favorite Greek dressing

Directions:

Assemble all ingredients and top with dressing when ready to serve.

Click here for a printable version of this recipe from Culinary Collage.

FETTUCCINE PORCINI MUSHROOM CREAM PASTA

 I have to say that this is one of my favorite pasta recipes.  It tastes like something I'd order at a nice Italian restaurant.

Ingredients:

• 1/2 cup stemmed dried porcini mushrooms
• 1 cup hot water
• 1/2 pound whole wheat fettuccine
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1/4 cup minced shallots
• 2 teaspoons minced garlic
• 1 cup heavy cream
• 1/2 cup milk
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley
• 1/4 cup grated Parmesan cheese

Directions:

Place the dried mushrooms in a medium bowl, cover with the hot water, and let sit until reconstituted and soft, about 45-60 minutes. Drain the mushrooms and their liquid through a fine mesh strainer into a clean bowl, squeezing the mushrooms to extract as much liquid as possible. Reserve the liquid and roughly chop the mushrooms. Set aside.

Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 7 to 8 minutes for dried pasta.

Meanwhile, heat the oil and melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring, until soft and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the chopped mushrooms, and cook, stirring, for 2 minutes. Add the reserved mushroom liquid; bring to a boil, and cook, stirring occasionally, until the liquid is nearly all evaporated, 1 to 1 1/2 minutes. Add the cream, milk, thyme, salt, and pepper and return to a simmer. Cook, stirring occasionally, until the cream is reduced and thick, 4 to 5 minutes. Add the parsley and stir to incorporate.

Drain the pasta and add to the pan with the sauce, tossing well to coat.

Divide the pasta between two large bowls, garnish each with cheese, and serve immediately.

Makes 2 main course servings
 
Click here for a printable version of this recipe from Culinary Collage.

WHOLE WHEAT TOLLHOUSE COOKIE

  These cookies are one of my favorite whole wheat cookies.

Ingredients:

• 1 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoons butter, softened
• 1 cup packed brown sugar
• 1 egg
• 1-1/2 teaspoon vanilla
• 1/2 cup old-fashioned rolled oats
• 1 cup chocolate chips
• 1/2 cup chopped nuts; walnuts or pecans

Directions:

Preheat oven to 350 degrees F. Lightly oil a baking sheet or cover with parchment paper.

In a large bowl, sift or whisk together the flour, baking soda, and salt. Cream the butter with the brown sugar until light in color, about 4 minutes. Beat in the egg until well incorporated. Stir in the vanilla. Add the flour mixture to the butter mixture and blend well. Stir in the oats, chocolate chips and nuts.

Drop by teaspoonfuls onto the prepared cookie sheet. Bake for 10 minutes, or until brown. Cool on a wire rack.
Click here for a printable version of this recipe from Culinary Collage.

WHOLE WHEAT MAC & CHEESE

This is one of those great comfort foods of all times and works great as a meal or served as a side dish.

Ingredients:

• 8 tablespoons butter (1 stick)
• 6 tablespoons all-purpose flour
• 4 cups milk
• 1 1/2 teaspoons dry mustard
• 1/4 teaspoon cayenne, or to taste
• 1 pound whole wheat medium pasta shells (or pasta of choice)
• 2 cups grated extra-sharp Cheddar cheese
• 1 cup grated Gruyere
• 1 1/3 cups freshly grated Parmesan cheese
• 1 cup bread crumbs
• Salt and pepper

Directions:

Preheat oven to 350°F.

Butter a 9 x 13 baking dish with one tablespoon of the butter.

In a heavy saucepan melt 6 tablespoons butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes.

In a pot of salted boiling water cook pasta until just al dente, and drain well. In a large bowl stir together pasta, sauce, cheeses, and 1 cup of the Parmesan.

In a small bowl stir together bread crumbs, remaining 1/3 cup Parmesan and remaining tablespoon of butter and sprinkle evenly over macaroni.

Bake for 30 minutes, or until golden and bubbling.

Click here for a printable version of this recipe from Culinary Collage.

PASTA E FAGIOLI

This recipe is adapted from the Olive Garden version of this Italian soup.

Ingredients:

• 1 teaspoon oil
• 2/3 pound ground Italian sausage
• 1 onion; chopped
• 2 carrots; sliced
• 2 stalks celery; diced
• 16 ounces canned tomatoes; diced
• 15 ounce can red kidney beans; drained and rinsed
• 15 ounce can cannelloni beans; drained and rinsed
• 2 - 14 ounce cans beef stock
• 1 teaspoon oregano
• 1 teaspoon pepper
• 2 teaspoons dried parsley
• 1/2 teaspoon tabasco sauce
• 2 cups spaghetti sauce
• 3/4 cups of medium whole wheat pasta shells

Directions:
 
Saute sausage in oil in large pot until it starts to brown. Add onion, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, parsley, tabasco, spaghetti sauce, and noodles. Simmer until celery and carrots are tender, about 45 minutes.
 
Click here for a printable version of this recipe from Culinary Collage.

SWEET POTATO MUFFINS

This is a healthy muffin with amazing flavor!  

Ingredients:

• 1 cup baked sweet potato
• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 cup canola oil
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 cup honey
• 1 (6 ounce) container vanilla yogurt

Directions:

Preheat oven to 400 degrees.

Bake sweet potato for 40 minutes or until soft enough to mash with fork.  When sweet potato cools, mash.

Reduce oven temperature to 350 degrees.

Mix together wet ingredients in one bowl.  In a separate bowl, whisk together dry ingredients.  Combine the wet and dry ingredients together stirring by hand just until all ingredients are wet.

Fill lined baking cups 3/4 full.  Bake for 15-18 minutes until golden brown.

Enjoy!

Click here for a printable version of this recipe from Culinary Collage.

WHOLE WHEAT OATMEAL RAISINET COOKIES

These cookies are a slight variation from the traditional oatmeal raisin cookie...I think you'll enjoy them, I know I did.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup light or dark brown sugar
• 1/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 cups old-fashioned rolled oats
• 1 1/2 cups milk or dark chocolate raisinets

Directions:

Preheat the oven to 350 degrees.

Using an electric mixer, cream together the butter and sugars.  Mix in the eggs one at a time and then add the vanilla.

In a separate bowl mix together the flour, baking soda, salt and cinnamon.  Add the dry ingredients to the wet ingredients and mix.

Stir in the oatmeal and raisinets.

Using a medium cookie scoop form balls and place on parchment lined baking sheet.  Flatten the balls slightly and bake 14 - 16 minutes or until edges are light brown.

Remove from baking tray and let cool on baking rack.  Store in airtight container.

Click here for a printable version of this recipe from Culinary Collage.