Hearty Vegetable Lasagna - YUM!

This Veggie lasagna is VERY, VERY, VERY good!! I was skeptical at first because I really like my meaty lasagna, but with the mushrooms and the veggies,  I didn't even miss the meat! This is a super hearty version that I will definitely make again and again! If you add some spinach to the ricotta cheese, it makes it even better! 

How to make Roasted Tomato Sauce

'Tis almost the season for TOMATOES!! yayyyyyy -  I can't wait!! Unfortunately, I didn't grow a garden this year and that really stinks...BUT...I am going to enjoy the Farmers Market this year to support my local growers. And one of the easiest ways to preserve that great unique flavor of your summer veggies from the market or your own garden, is to make a basic, roasted tomato sauce that can be adapted later on when we have that craving for summer tastes in the winter time.  Roasted sauce requires very little effort and roasting the tomatoes brings out a layer of richness in taste that fresh tomatoes do not have. Make a huge batch and freeze it for later on for all your pasta recipes, Mexican recipes or slap it on a fresh crust of Italian bread. OH!!  I can't forget about the eggplant dishes!!  Great, speaking of Eggplant, now I want that!! Roma Tomatoes are the best for roasting because out of the tomato varieties, they have the least seeds. 

Baked Mac & Cheese

Mac & cheese can be a true comfort on a gloomy day, and Eating Well's healthy update takes advantage of extra-sharp Cheddar balanced with creamy low-fat cottage cheese and tucks a layer of spinach into the middle, which may help picky eaters down their vegetables. Whole-wheat pasta adds robust flavor and extra fiber. With this recipe they Cut calories by 43%.... Cut total fat by 66%.... Cut saturated fat by 68% and added folate and fiber by adding spinach to increase nutrients. Low-fat milk replaces whole milk to cut down on fat and calories. Use whole-wheat pasta instead of refined white pasta to boost fiber. Replace some of the regular (full-fat) cheese with low-fat cottage cheese, which has great creamy texture.  Most recipes can be altered like this without losing flavor and adding calories! If you are sensative to wheat, you can also use Brown rice pasta :)

Light Garden Pasta Salad

This lightly dressed pasta salad gets lots of flavor from kalamata olives and basil. A colorful mix of diced bell pepper, shredded carrot and tomatoes adds vitamins and minerals. Serve on a crisp bed of greens. You can toss in canned chunk light tuna, cooked chicken or flavored baked tofu to add protein and make it more substantial. The dressing is real creamy and very well balanced so for those of you who are turned off by peppers  in your salads (like me), don't fret, it's mixed very well! If you're not a fan of creamy dressings, try using a vinagarette like Simply Dressing Light Raspberry with Acai..it's soooo good! 

Ranch Turkey Pasta Salad

Pasta salad is one of my favorite summertime meals. The versatility is never ending so it's always new, but always easy. Add a loaf of crusty bread and fresh lemonade or iced tea and you have a terrific beat-the-heat dinner. Making pasta salad is so simple and this formula will help you on your way to being a pasta salad expert.

Lasagna Cupcakes

These lasagna cupcakes are a big hit with the kids and they are great for parties! 

Chicken in Shells

This low fat pasta dish is wonderful with a green side salad. 

Ingredients: 
• 18 jumbo pasta shells
• 1 8-ounce package light cream cheese
• 3/4 cup skim milk
• 1/2 cup roasted sweet red peppers drained, chopped or one 4-ounce jar diced pimiento,
drained (no oil pack)
• 3 tablespoons grated Parmesan cheese
• 2 cups diced cooked chicken breast
• 1 10-ounce package frozen chopped broccoli, thawed and drained
• 2 tablespoons green onion, thinly sliced
• 1/4 teaspoon fresh ground black pepper

Directions: 
 Cook pasta shells according to package directions. Rinse with cold water; drain well. In a heavy small saucepan stir light cream cheese and 1/4 cup of the milk over medium-low heat until smooth. Stir in remaining milk. Stir in sweet peppers or pimiento and Parmesan cheese; heat through. In a large bowl stir together 3/4 cup of the sauce (place remaining sauce aside), the chicken, broccoli, onion, and black pepper.