Baked Ziti

This is the perfect week night meal. Baked ziti is one of our favorites and we finally made it the other night. It's quick and easy to put together. We like to throw in some spinach, but you could really add anything you like. This recipe makes enough for about six people, so we definitely had left overs for lunch and dinner the next day. 

Baked Ziti
Ingredients:

1 lb ziti
1 28 oz can crushed tomatoes
1 tsp olive oil
3 cloves garlic, minced
10 oz frozen spinach, thawed1 tsp oregano
1 tsp red pepper flakes
2 tbsp chopped fresh basil
salt and fresh pepper to taste
8 oz fat-free ricotta
1/4 cup Parmesan
2 cups (8 oz) mozzarella, shredded
Cooking spray 

Directions:

Preheat oven to 375 degrees. Spray a 9x13-inch baking pan with oil spray.

In a large pot of salted water, cook pasta according to instructions until al dente.Drain and return to pot.

Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, red pepper flakes, oregano, salt and pepper.

Add sauce to the pasta and combine the ziti. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan.

Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella.

Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.

Black Bean and Spinach Quesadilla

So as the new year begins, I'm sure everyone is thinking about their new year's resolutions...and eating better and exercising are usually at the top of the list. I don't really believe in resolutions, but I figure as long as I am exercising I can eat as many cookies and brownies as I want, right??

After a month of eating delicious, buttery casseroles and yummy sweets, I am ready for a serious detox from fatty foods! Now, don't get me wrong, my sweet tooth won't stay quiet for long, but for now I'm opting for less sugar and more veggies!

 We have a bit of a sick obsession with Mexican food. Evan and I could eat quesadillas and tacos for dinner every night. Unfortunately, the average quesadilla is filled with cheese and  isn't that healthy. This recipe is extremely filling and full of fiber and protein. 

(*Please excuse the photos...I had to use my cell phone!)

Ingredients:

6-8 flour tortillas

1 can black beans, drained and rinsed

1 medium onion, chopped

2 cups fresh spinach

1 tsp garlic, minced
1 cup reduced fat shredded cheddar cheese

1 tsp taco seasoning

Directions:

In a skillet, heat olive oil and saute garlic for 1 to 2 minutes. Add onion and taco seasoning; simmer for 2 minutes, or until onion begins to soften. Add beans and simmer 2 more minutes. Then add spinach, reduce heat, and cover to steam until wilted (about 3-5 minutes). Uncover and simmer until all liquid is evaporated.

In a separate small fry pan, place 1 tortilla in skillet over medium heat. Sprinkle with 1/4 cup cheese. Top with 1/4 bean/spinach mixture and second tortilla. Cook 2 minutes per side, or until browned. Repeat with remaining ingredients. Slice into wedges; serve with salsa and low-fat sour cream. Enjoy!

Meatless Monday

Foodista is an awesome website that posts vegetarian recipes every Monday. Be sure to check this one out...it's tasty!
 
Pesto Manicotti
Ingredients:
15 oz ricotta cheese
1 box of manicotti noodles
1 bag fresh baby spinach
1/2 medium onion (diced)
1/2 tsp garlic powder
2-3 cloves of garlic, minced
1 cup shredded parmesan cheese
2-4 tbsp of pesto (Store bought would work but I like to make my own, so I have also added that recipe!)
1/2 cup shredded mozzarella cheese
seasonings: black pepper, salt, parsley, oregano, thyme & garlic powder.
16 oz marinara sauce (Store bought or homemade)

Spinach and Basil Pesto
Ingredients:
1 bag fresh baby spinach
1 cup fresh basil
1/3 extra virgin olive oil
1/4 toasted pine nuts
1 cup shredded parmesan cheese
2 cloves chopped garlic
salt and pepper to taste

*In a food process combine all ingredients until well blended. It's that easy! :)

Directions:
Preheat oven to 350 degrees.  

Gently boil shells for about 11-13 minutes or until tender. Drain & arrange cooked noodles in a glass baking dish with a thin layer of marinara sauce on the bottom.

Saute the onions and garlic in 1/2 tablespoon of extra virgin olive oil until tender. Add salt, pepper, oregano, thyme, and garlic powder. Remove from heat.

In a large bowl, fold ricotta, parmesan cheese, pesto, and spinach together. Next, add the onions and garlic to the mix. Stuff the noodles gently and pour the rest of the marinara sauce on top. Sprinkle the top with mozzarella cheese and bake for approx 20-30 minutes.