Broccoli & Bow Ties Recipe

Prep Time: 10 mins  Cooking Time: 20 mins

Ingredients:
kosher salt
8 cups broccoli florets
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
zest of 1 lemon
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pine nuts
freshly grated Parmesan cheese

Toast the pine nuts by placing them in a dry saute pan over medium low heat. Cook for about 5 minutes, tossing often until golden brown.  Cook the broccoli for 3 mins in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon. Place in large bowl and set aside. In the same water, cook the bow tie pasta according to the package directions. Drain well and add the broccoli. Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with pine nuts and cheese.

Prep Time: 10 mins  Cooking Time: 40 to 45 mins

Ingredients:
1 package plain golden cake mix
1 cup sour cream
3/4 cup vegetable oil
1/4 cup granulated sugar
4 large eggs
1 tablespoon vanilla
1/2 cup brown sugar
1/4 cup finely chopped pecans (optional)
1 tablespoon ground cinnamon

Preheat oven to 325 degrees. Lightly mist 13×9 metal cake pan with cooking spray then dust with flour. Shake out excess flour. Place the cake mix, sour cream, oil, sugar, eggs and vanilla in a mixing bowl. Beat for 30 seconds, scrape down and beat again for 2 minutes longer. Pour half the batter into prepared cake pan. Meanwhile, combine brown sugar, pecans and cinnamon in a small bowl. Sprinkle half the brown sugar / cinnamon mixture over the top of the batter in the cake pan. Pour the remaining batter over the topping and sprinkling the rest of the sugar / cinnamon mixture on top of the cake batter. Bake for 40 to 45 minutes or until toothpick comes out clean.

Peanut Butter Banana Smoothie Recipe

Prep Time: 2 mins  Blending Time: 3 to 4 mins

Ingredients:
2 very ripe bananas
2 heaping tablespoons smooth peanut butter
2 cups lowfat milk
10 to 12 ice cubes

Place all ingredients in a blender and blend on high until smooth. Pour into a glass and enjoy!

Prep Time: 15 mins  Cooking Time: 45 mins (largely unattended)

Ingredients:
1 tablespoon olive oil
1/2 large onion (diced finely)
1 pound green lentils
3 carrots (peeled + diced)
2 zucchini (cut in rounds + halved)
1 russet potato (peeled + diced)
2 large roma tomatoes (diced)
6 to 8 cups water
3 packets vegetarian liquid broth concentrate packets
4 cloves crushed garlic
1 teaspoon oregano
2 to 4 teaspoons basil (we use Trader Joe’s frozen basil cubes)
salt & pepper to taste
1/2 rotisserie chicken (shredded)

Heat oil in heavy large pot over medium-high heat. Add onion and garlic and saute until translucent. Add all remaining ingredients (EXCEPT CHICKEN) and bring to boil. Reduce heat to medium-low and simmer until lentils are tender, about 45 minutes or less. Stir in shredded chicken and cook for just a few moments until it is just warm. Serve hot over brown rice.

Prep Time: 10 mins  Cooking Time: 35 to 40 mins

Ingredients:
1 tablespoon canola oil
1 teaspoon baking powder
2 cups sliced canned peaches
1/2 cup juice from sliced peaches
1 teaspoon ground cinnamon
2 tablespoons brown sugar
2 cups old fashioned oats
1 egg
1 egg white
1 1/2 cup lowfat milk

Preheat oven 350 degrees. In a medium sized bowl combine egg, milk, juice and canola oil.  Whisk in baking powder until no longer clumpy. Add oats and cinnamon. Stir to combine. Pour batter into well greased 9 inch square baking pan.  Spread batter evenly and place peach slices on top. Sprinkle with brown sugar.  Bake for 35 to 40 minutes or until set. Scoop into bowl and add a splash of warm milk if desired.  Serves 4.

Note: This batter can be made the night before. Just remove from fridge and add peaches before cooking.