Simple way to make a tasty pasta dish.

Ingredients

12 ounces pasta (i.e. spaghetti or linguine)
1 can (15 ounces) diced tomatoes with liquid (can also use fresh tomatoes)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – maybe leave about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

Recipe Source - Myfridgefood

A different twist on what my family calls "dirt cake".

Ingredients:

1 pkg Vanilla Wafers
3 or 4 Oreos
8 oz Cream Cheese
1/4 C Butter
2/3 C powdered sugar
2 small pkgs French Vanilla pudding mix
2 3/4 C Milk
12 oz Cool Whip

Directions:

Crush Oreos and Vanilla Wafers in a food processor.  In a separate bowl, cream together softened 8 oz cream cheese, butter, and powdered sugar. In another bowl, mix pudding with milk.  Add to cream cheese mixture.  Fold in cool whip.  Layer into buckets with sand, pudding, sand etc.

A refreshing twist on a classic dip!

Ingredients

1 tablespoon white balsamic vinegar

2 tablespoons olive oil, divided

2-1/2 teaspoons Greek seasoning, divided

1 garlic clove, minced

1 cup grape tomatoes, quartered

3/4 cup chopped cucumber

1/2 cup crumbled feta cheese

1/2 cup chopped red onion

1 can (2-1/4 ounces) sliced ripe olives, drained

1 package (12 ounces) whole wheat pita breads

Directions

In a small bowl, combine the vinegar, 1 tablespoon oil, 1-1/2 teaspoons Greek seasoning and garlic; set aside.

In a large bowl, combine the tomatoes, cucumber, feta cheese, onion and olives. Drizzle with vinegar mixture and toss to coat. Chill until serving.

Cut each pita bread into eight wedges. Place on an ungreased baking sheet. Brush with remaining oil; sprinkle with remaining Greek seasoning. Bake at 400° for 6-8 minutes or until crisp. Serve with salsa. 

Yield: 2-3/4 cups salsa and 40 pita chips. 

Recipe Source - Taste of Home

Great way to use those tasty berries in a main dish!

Ingredients:

1-1/2 cups reduced-sodium beef broth

2 cups chopped fresh strawberries, divided

1/2 cup white wine vinegar

1/4 cup packed brown sugar

1/4 cup reduced-sodium soy sauce

3 garlic cloves, minced

2 pork tenderloins (1 pound each), cut into 1/2-inch slices

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons canola oil

2 tablespoons cornstarch

2 tablespoons cold water

1/2 cup crumbled feta cheese

1/2 cup chopped green onions

Directions

In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened. Strain mixture and set aside liquid, discarding solids.

Sprinkle pork with garlic powder, salt and pepper. In a large skillet, heat oil over medium heat. Brown pork on both sides. Remove and keep warm.

Add broth mixture to the same skillet; bring to a boil. Combine cornstarch and water until smooth and gradually stir into skillet.

Return pork to skillet. Bring to a boil. Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender. Serve pork with sauce. Top with feta cheese, onions and remaining strawberries.

Yield: 8 servings. 

Recipe Source - Taste of Home

I would modify this recipe by using much less butter and go a little lighter on the cheese. This filling would also be good on a panini. 

Ingredients

1 loaf (8 ounces) unsliced French bread
1/2 cup butter, divided
1/3 cup chopped green onions
6 cups fresh spinach, coarsely chopped
1/2 teaspoon garlic powder
1/8 teaspoon hot pepper sauce
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese

Directions

Cut bread in half lengthwise; spread cut sides with half of the butter. Set aside.

In a large skillet, cook onions in remaining butter over medium heat for 4-5 minutes or until tender. Add the spinach, garlic powder and hot pepper sauce; cook and stir 3 minutes longer or until spinach is tender.

Spread over bottom half of loaf; sprinkle with cheeses. Replace bread top. Wrap in foil; place on a baking sheet. Bake at 375° for 20 minutes. Open foil; bake 5 minutes longer or until golden brown.

Yield: 6 servings. 

Recipe Source: Taste of Home

Photo borrowed from 50 Plus Getting Fit (will take my own once I make it)

Ingredients:

1 1/2 to 2 pounds lean ground beef 
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

Directions:

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Yield: Serves 6 to 8

Recipe Source - https://www.facebook.com/50plusgettingfit 

March definitely came in like a lion in Southwest Missouri. Saturday was actually a beautiful day, with a high of 53. Starting on Saturday night, we had thunder sleet (yes, there really is such a thing) until early Sunday morning, and then continued to have sleet all day, giving us about 3 inches of sleet cover on the ground. Sunday night, a huge band of snow came through, adding about 6 inches of snow on top, which then blew and drifted all over the place. Crazy! So, I am now at snow day #14 for the school year. At least I will have plenty of time to cook today. :)

 

This is a view just out of our neighborhood that my husband took on his way to work.

 

This is the view out my back door.

I have a new pasta recipe I'm trying today (Mom, this would work for your meatless Friday - I do meatless on Monday). We'll see how it goes. Luckily, I have leftovers in the fridge from last night if it turns out bad. ;)

Here's what I have on the menu this week. I'm not going to list it by days, especially since this snow could mess with my schedule. Look at last week's post to see my general weekly plan based on main entree. I don't have a pork night listed this week because of the amount of leftovers that will be created by the other dishes. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. 

Beef - Brisket with Burgundy Sauce, Broccoli, Salad 

Meatless - Orzo Mac and Cheese with Fire Roasted Tomatoes (new), Salad, Strawberries

Chicken - Creamy Swiss Chicken Breasts (didn't get to it last week because of an unexpected event), Rice, Green Beans, Salad

Fish - Grilled Mahi Mahi (yes, I'm really going to cook it this time), Brussels Sprouts, Salad, Fruit


For more menu ideas, visit orgjunkie.com.