Crockpot Artichoke Pasta

 1 14.5 oz can stewed tomatoes undrained 

2 14.5 oz cans diced Italian tomatoes, undrained

1 14.5 oz can artichoke hearts in water drained and chopped

6 cloves garlic chopped

1/2 cup green olives

1/2 cup heavy cream heavy

1 16 oz box whole wheat rotini pasta

Place tomatoes, artichoke hearts, garlic and olives in crockpot. Cover and cook on low for 4 to 5 hours. Cook pasta according to directions. Stir in heavy cream and hot, cooked pasta before serving.

Cook on low for 4 to 5 hours.

Approximate Cost:$10.63

Tomato, Cucumber & White-Bean Salad with Basil Vinaigrette

 

½ cup packed fresh basil leaves
¼ cup extra-virgin olive oil
3 tablespoons red-wine vinegar
1 tablespoon finely chopped shallot
2 teaspoons Dijon mustard

1 teaspoon honey
¼ teaspoon salt
¼ teaspoon ground pepper
10 cups mixed salad greens

1 (15 ounce) can low-sodium cannellini beans, rinsed
1 cup halved cherry or grape tomatoes
½ cucumber, halved lengthwise and sliced (1 cup)

Place basil, oil, vinegar, shallot, mustard, honey, salt and pepper in a mini food processor. Process until mostly smooth. Transfer to a large bowl. Add greens, beans, tomatoes and cucumber. Toss to coat.

Makes 4 servings
Serving size: 2¼ cups
Per serving: 246 calories; 15 g fat(2 g sat); 8 g fiber; 22 g carbohydrates; 8 g protein; 190 mcg folate; 0 cholesterol; 5 g sugar

🍎 Apple and Cheddar Pita Pockets

1 whole-wheat pita bread (6½-inch)
1 tablespoon brown mustard
1 medium apple, sliced
¼ cup shredded Cheddar cheese (1 oz.)
1 cup mixed salad greens

Cut pita in half and spread the insides with mustard, dividing evenly between the two halves. Stuff the pita with apple and cheese, dividing evenly. (Optionally: Arrange on a foil-lined toaster-oven pan. Toast, flipping once if necessary, until the cheese is starting to melt and the pitas are hot but not burning, 4 to 5 minutes. Remove from the toaster with a spatula.)
Carefully add greens to the pita pockets, dividing evenly.

Serving size: 2 pita pockets
Per serving: 354 calories; 11 g fat(5 g sat); 7 g fiber; 51 g carbohydrates; 14 g protein; 96 mcg folate; 28 mg cholesterol; 12 g sugars
Source: Eating Well

Fig and Goat Cheese Salad

2 cups mixed salad greens
4 dried figs, stemmed and sliced
1 ounce fresh goat cheese, crumbled
1½ tablespoons slivered almonds, preferably toasted
2 teaspoons extra-virgin olive oil
2 teaspoons balsamic vinegar
½ teaspoon honey
Pinch of salt and pepper to taste

Combine greens, figs, goat cheese and almonds in a medium bowl. Stir together oil, vinegar, honey, salt and pepper. Just before serving, drizzle the dressing over the salad and toss.

To make ahead: Refrigerate salad and dressing separately for up to 24 hours.

Makes 1 Serving, Serving size: about 4 cups
Per serving: 340 calories; 21 g fat(6 g sat); 7 g fiber; 32 g carbohydrates; 10 g protein; 138 mcg folate; 13 mg cholesterol; 22 g sugars

Vegetarian Cashew Noodles

1 1/2 lbs whole wheat or plain spaghetti noodles
3 Tablespoon Sriracha Sauce
3 Tablespoon Brown Sugar
8 Tablespoons Sesame Oil, divided
1 Tablespoon White Vinegar
3/4 cup Soy Sauce
2 Tablespoons Sweet Chili Sauce
1 1/2-3 cups Whole Roasted Cashews
2-3 Tab. Minced Ginger
9 cloves Garlic, minced
9 Sprigs Spring Onion, chopped, divided white and green
3/4 cup Carrot, shredded
18 oz. Mushrooms, sliced
1 bag Stir-fry vegetable mix

Cook the noodles as per package instructions.

In a mixing bowl, add sriracha, brown sugar, 6 Tablespoons of the sesame oil, vinegar, soy sauce and sweet chili sauce.

In a pan, add 2 Tablespoon sesame oil.
When it's hot, and the ginger and garlic.
Add all veggies except the spring onion greens and toss well.

Add sauce mix. Toss well until veggies cook.

Add the noodles and cashew nuts.
Toss further so that noodles are coated well with the sauce.
Add the spring onion greens.
Serve immediately.

Vegetarian Portobello Stew

2 1/2 pounds Yukon gold potatoes, cut into bite-sized pieces
2 pounds baby Bella mushrooms (if they are large, cut them in half)
4 large carrots, peeled and cut into bite-sized pieces
2-4 cups pearl onions
8 cloves garlic, peeled and minced
3 sprigs fresh thyme
6 cups vegetable stock, divided
1 cup dry red or white wine
6 tablespoons tomato paste
4 tablespoons Worcestershire
4 tablespoons cornstarch
Kosher salt and freshly-cracked black pepper

Add potatoes, mushrooms, carrots, onions, garlic, thyme, 5 cups vegetable stock, wine, tomato paste and Worcestershire together in the bowl of a crock pot, and gently toss to combine.  Cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and carrots are tender.
In a separate bowl, whisk together the remaining cup vegetable stock and cornstarch until combined.  Add to the stew mixture, and gently toss to combine.  Continue to cook for a few minutes, until the sauce thickens up a bit.
Serve immediately.

Source: Gimme Some Oven

COCONUT KORMA 🥥

 1 tbsp olive oil

1 onion chopped
3 cloves garlic
3 cm ginger grated
1-15 oz. can chopped tomatoes
1 tbsp curry powder
1 tbsp garam masala
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp cardamom
1/2 tsp fennel
1/2 tsp chili flakes, optional
1 can coconut milk
1 tbsp lemon juice
1-40 oz. can butter beans, drained
parsley chopped

Heat olive oil in a pot over medium heat.
Add onion and cook until soft and translucent, followed by the garlic and the ginger.
Add chopped tomatoes and all the spices, and cook for a couple of minutes until mixture is fragrant.
Add coconut milk, lemon juice and a cup of water and cook for 5 more minutes.
Remove from heat, and blend the curry until smooth. Return to heat, add butter beans and cook for 1 more minute.
Top with chopped parsley, and serve with white rice and/or naan bread.

Makes 4 servings
Calories: 341kcal | Carbohydrates: 26g | Protein: 8g | Fat: 24g | Saturated Fat: 18g | Sodium: 168mg | Potassium: 817mg | Fiber: 7g | Sugar: 5g | Vitamin A: 210IU | Vitamin C: 15.5mg | Calcium: 82mg | Iron: 6.9mg

Source: Little Sunny Kitchen