Pasta Recipes
Baked Ravioli
Store-bought cheese ravioli without sauce - 9 oz
Egg - 1 large egg, beaten
Grated Parmesan cheese - 1/3 cup
Dried oregano - 1 tsp
Jarred fat-free marinara sauce - ¾ cup
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
In a large bowl, toss the ravioli with the egg to coat. Sprinkle with the cheese and oregano and toss well. Arrange the ravioli in a single layer on the prepared pan.
Bake the ravioli until browned on the bottoms, about 10 minutes. Turn the ravioli over and continue to bake until browned on the bottoms, about 5 minutes more.
Meanwhile, in a small microwave-safe bowl, microwave the marinara on High until warm, about 45 seconds. Serve the ravioli with the sauce for dipping.
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Baked Ravioli for Weeknights
1 jar (24 oz.) Classico Traditional Pasta Sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup water
2 pkg. (1 lb. each) frozen cheese ravioli
1 pkg. (8 oz.) Shredded Italian Five Cheese
2 Tbsp. Grated Parmesan Cheese
Heat oven to 400ºF.
Mix pasta sauce, tomatoes and water; spoon 1 cup into 13x9-inch baking dish.
Layer half the ravioli and 1 cup shredded cheese over sauce. Top with remaining ravioli and sauce. Sprinkle with remaining shredded cheese; cover.
Bake 45 min. or until heated through, uncovering after 30 min. Sprinkle with Parmesan. Let stand 10 min.
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Easy Ravioli Bake
1 jar (26 to 28 ounces) tomato pasta sauce (any variety)
1 package (25 to 27 1/2 ounces) frozen cheese-filled ravioli
2 cups shredded mozzarella cheese (8 ounces)
2 tablespoons grated Parmesan cheese
Heat oven to 350°F. Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray.
Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
Cover with aluminum foil and bake 40 minutes. Remove foil; bake uncovered 15 to 20 minutes longer or until bubbly and hot in center. Let stand 10 minutes before cutting. Source Betty Crocker
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Creamy Avocado Fettuccine
1 bag House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute
1 wedge The Laughing Cow Light Creamy Swiss cheese
1 oz. (about 2 tbsp.) mashed avocado
1/8 tsp. garlic powder, or more to taste
Dash dried basil, or more to taste
Dash black pepper, or more to taste
Use a strainer to rinse, drain, and pat dry noodles. Roughly cut, and transfer to a microwave-safe bowl. Microwave for 1 minute. Thoroughly pat dry.
Add remaining ingredients, breaking cheese into pieces, and stir until well mixed. Microwave for 1 minute. Stir and enjoy!
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Giant Noodle Soup Bowl (1 Smart Point)
1 bag House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
2 cups sliced mushrooms
1 cup chopped onion
1 cup chopped carrots
1 tbsp. chopped garlic
6 cups low-sodium chicken, vegetable, or beef broth
1 cup chopped celery
1/2 cup frozen peas
1/4 tsp. ground ginger
1/4 tsp. red pepper flakes
Optional: salt-free seasoning mix
Use a strainer to rinse, drain, and pat dry noodles. Roughly cut, and transfer to a large microwave-safe bowl. Microwave for 2 minutes. Drain excess liquid, and thoroughly pat dry.
Bring a large pot sprayed with nonstick spray to medium heat. Add mushrooms, onion, carrots, and garlic. Cook and stir until veggies have slightly softened, about 5 minutes.
Carefully add noodles, broth, celery, peas, and spices. Bring to a boil, and then reduce to a simmer.
Cover and cook for 15 minutes, or until veggies are tender.
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Toasted Quinoa Salad with Scallops & Snow Peas
12 ounces dry sea scallops, cut into 1/2-inch pieces, or dry bay scallops (see Note)
4 teaspoons reduced-sodium tamari, or soy sauce, divided
4 tablespoons plus 2 teaspoons canola oil, divided
1 1/2 cups quinoa, rinsed well (see Tip)
2 teaspoons grated or minced garlic
3 cups water
1 teaspoon salt
1 cup trimmed and diagonally sliced snow peas, (1/2 inch thick)
1/3 cup rice vinegar
1 teaspoon toasted sesame oil
1 cup thinly sliced scallions
1/3 cup finely diced red bell pepper
1/4 cup finely chopped fresh cilantro, for garnish
Toss scallops with 2 teaspoons tamari (or soy sauce) in a medium bowl. Set aside.
Place a large, high-sided skillet with a tight-fitting lid over medium heat. Add 1 tablespoon canola oil and quinoa. Cook, stirring constantly, until the quinoa begins to color, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add water and salt and bring to a boil. Stir once, cover and cook over medium heat until the water is absorbed, about 15 minutes. (Do not stir.) Remove from the heat and let stand, covered, for 5 minutes. Stir in snow peas, cover and let stand for 5 minutes more.
Meanwhile, whisk 3 tablespoons canola oil, the remaining 2 teaspoons tamari (or soy sauce), vinegar and sesame oil in a large bowl. Add the quinoa and snow peas, scallions and bell pepper; toss to combine.
Remove the scallops from the marinade and pat dry. Heat a large skillet over medium-high until hot enough to evaporate a drop of water upon contact. Add the remaining 2 teaspoons canola oil and cook the scallops, turning once, until golden and just firm, about 2 minutes total. Gently stir the scallops into the quinoa salad. Serve garnished with cilantro, if desired.
Note: Be sure to buy “dry” scallops, which are scallops that have not been treated with sodium tripolyphosphate, or STP. Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are mushy, less flavorful and won't brown properly.
Tip: Quinoa is a delicately flavored, protein-rich grain. Rinsing removes any residue of saponin, quinoa's natural, bitter protective covering. Find it in natural-foods stores and the natural-foods sections of many supermarkets.
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Pasta and Mozzarella Salad
8z corkscrew pasta
8z ham, chopped
1 parm. dressing
1 4z can green chilies
10z torn spinach
8z mozzarella cheese, cubed
Cook macaroni, drain. Toss macaroni with dressing; add remaining ingredients. cover; chill.
Sprinkle 2 tbl. grated parm. cheese.
Parmesan Cheese: Place 1 egg in blender container. cover; blend 5 seconds.
With blender running, slowly add 1 c. salad oil till thick.
Add ½ c. grated parm. cheese, 1/4 c. white wine vinegar, ½ -1 tsp. pepper, ½ tsp. salt,
1/4 tsp. cloves, and 2 cloves garlic, minced. Blend till smooth.
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Squash and Pancetta Pasta
1 1 pound box pasta, such as campanelle, casarecce or cavatappi
6 ounces pancetta cut into 1/4-inch cubes, or 6 to 8 slices bacon, chopped (1 cup)
1 3/4 pounds baby zucchini and pattypan squash cut into 1-inch pieces (5 cups)
1/4 cup chopped flat-leaf parsley
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
Cook pasta according to package directions. Drain and rinse; transfer to a large serving bowl.
In a large nonstick skillet over medium heat, cook pancetta until fat is rendered and pancetta is crisp, about 8 to 10 min. Remove pancetta, reserving fat in pan.
Add zucchini and squash to pan and cook, stirring occasionally, until golden brown in parts and cooked through, 5 to 6 min.
Toss pasta with vegetables, pancetta, parsley, lemon zest and juice. Season with salt and pepper. Makes 12 to 14 servings. LHJ
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Pepperoni Lasagna Roll-Ups
3 lasagna noodles
3/4 cup ricotta cheese
1/2 tsp. minced chives
1/2 tsp. dried oregano
1/2 tsp. dried basil
24 slices pepperoni
3 slices Swiss cheese, cut into thirds
1 cup meatless spaghetti sauce
1/4 cup shredded parm cheese
Cook noodles according to package directions; drain.
Combine ricotta cheese, chives, oregano and basil; spread 1/4 cup over each noodle within 1/2" of edges.
Top with pepperoni and Swiss cheese; carefully roll up.
Place seam side down in a greased shallow 1 qt. baking dish; top with spaghetti sauce. Cover and bake at 350°F. for 20-25 min. or until bubbly.
Uncover; sprinkle with Parm cheese. Bake 5 min. longer or until cheese is melted. Let stand for 5 minutes before serving. Yield: 3 servings Source: Taste of Home Magazine, April and May 2008
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Asparagus Spring Rolls
1 8-ounce package reduced-fat cream cheese (Neufchatel)
2 tablespoons snipped chives
2 tablespoons milk
1 to 2 tablespoons snipped fresh dill
1 clove garlic, minced
1 tablespoon lemon juice
1/2 teaspoon freshly ground pepper
1 tablespoon olive oil
1/4 teaspoon salt
8 dried lasagna noodles
24 asparagus spears
6 ounces thinly sliced smoked salmon
8 long fresh chives
In a small mixing bowl combine cream cheese, snipped chives, milk, dill, garlic, lemon juice, and pepper; set aside.
In a large pot bring 3 quarts water and the olive oil to boiling; add salt and lasagna noodles. Cook noodles for 10 to 12 minutes or until pasta is nearly tender.
Meanwhile, snap off and discard woody bases of asparagus. If necessary, trim asparagus to 5-inch lengths. Add asparagus to pasta; cook 3 minutes more. Drain; rinse with cold water. Drain again and pat pasta dry with paper towels.
Spread about 2 tablespoons of the cream cheese mixture evenly over each lasagna noodle. Divide salmon evenly among the noodles, placing a single layer of salmon on each noodle. Place 3 asparagus spears on one end of each noodle, letting the tips extend beyond the edge. Roll up each noodle. Tie with a fresh chive. Stand spring rolls upright to serve, if desired. Makes 8 side-dish servings. Source: Better Homes and Gardens
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Cap'n John's Linguini With Clam Sauce
1 can chopped or minced clams
6 large cloves garlic, pressed
1 bottle clam juice
2 tbl. fresh or dried parsley
1 tbl. olive oil
Salt & pepper, to taste
1# linguine
Lime or lemon juice
In sauce pan, saute garlic in olive oil;
add clams, juice, parsley, salt and pepper.
Heat only until hot.
Spoon over hot linguine.
Serve with Parmesan cheese and/or lime juice.
An original recipe by Cap'n John - ref:03/29/98
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Parmesan Orzo Primavera
1 can 14.5 oz. chicken broth
1 cup uncooked orzo pasta
1/3 c. water
2 1/2 c. fresh veggies, i.e., broccoli, spinach, carrots, green onions, red peppers
1/3 c. parmesan grated cheese
Combine broth, orzo and water in saucepan. Bring to boil. Reduce heat to med. low; cover and cook 7 minutes.
Stir in veggies and cook an additional 5 minutes. Remove from heat.
Stir in parmesan cheese.
Makes 8 servings.
kraftfoods.com - ref:07/23/05
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Pasta Primavera a la Pam
½-16oz. box ziti
12 spears asparagus, cut into 2" pieces
1-16oz. tub mild fresh salsa
4oz. soft goat cheese
1 tsp. sugar
8oz. bag frozen cooked shrimp, thawed
Cook the pasta according to the label, adding the asparagus to boiling water during the last 5 minutes of cooking. Drain.
Meanwhile, heat the salsa in a large skillet over medium heat, stirring frequently until the tomatoes release their juices, 2-3 minutes.
Stir in the goat cheese and sugar and heat until smooth. Add the shrimp and fold in gently until heated through, about 2 minutes.
Pour the sauce over the pasta and toss.
Thanks to my Sis, Pam - ref:08/09/03
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Manicotti ala Aunt Theresa
Crepe batter:
2 eggs
½ c. flour
½ c. water
Stuffing:
1 tub ricotta
1 egg
1 c. mozzarella
1 c. grated Parmesan
Parsley
Cinnamon
Italian seasoning
Prepare Crepes:
Combine stuffing ingredients and stuff crepes.
Place in pan and cover with favorite sauce.
Bake in 350°F. oven for 25 min. or until cheese has melted.
Thanks, Aunt Theresa - ref:01/05/02
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Mexican Chicken/Turkey Manicotti
8 uncooked manicotti shells
1 package (8-oz.) cream cheese, softened
2 cups shredded Jack Cheese with jalapeno
1 medium green onion, sliced (2 tablespoons)
2 tablespoons chopped fresh cilantro or parsley
1 clove garlic, finely chopped
1 pound cooked shredded chicken or turkey
1 - 2 small or 1 large jars thick-and-chunky salsa
Heat oven to 350°F.
Cook and drain manicotti shells as directed on package.
Lay out on a sheet of waxed paper to cool.
Mix cream cheese, 1 cup of Monterey Jack cheese, the onion,
cilantro and garlic in medium bowl. Stir in chicken.
Fill manicotti shells with chicken mixture.
Coat bottom of 13 x 9 inch pan with some of the salsa.
rrange filled shells in pan. Pour remaining salsa over shells.
Sprinkle with remaining 1 cup of Monterey Jack Cheese.
Cover and bake 40 - 45 minutes or until filling is hot in center.
Makes about 10 shells.
Serves 6 people.
From Betty Crocker - April 1998 Page 22 - Sherri Jackson - ref:11/28/99
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Rice Recipes
Wild Rice, Pecan, & Cranberry Salad w/Citrus Vinaigrette
1 cup wild rice (see package instructions, substitute 1 cup chicken stock for 1 cup of the water)
1/2 cup dried cranberries
1/2 cup chopped pecans
1/2 cup chopped apple
1/2 cup chopped celery
1/4 cup chopped
Parsley
1/4 cup sliced green onions
Vinaigrette:
1/8 cup orange juice
1/8 cup cranberry juice
1 Tbsp. grated orange peel
2 Tbsp red wine vinegar
1 Tbsp. sugar
2 Tbsp olive oil
Salt and Pepper
Cook wild rice according to instructions on package. Remove from stove and let sit, covered for 10 minutes. Then uncover, fluff up with a fork, and let cool.
n a medium sized serving bowl, mix the rice, cranberries, pecans, apples, celery, parsley, and green onions together.
In a separate jar, mix the vinaigrette ingredients, adding salt and pepper to taste. Just before serving, mix dressing in with the rice mixture.
Serve warm, chilled, or room temperature. Source: Sassy Sandi
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Dirty Rice
½ cup dry white rice (cooked)
1 pound ground beef
½ red bell pepper, chopped
½ green bell pepper, chopped
1/4 tsp. crushed red pepper
1 small onion, chopped
Dash hot sauce
Brown meat in large pan; drain;
add onion, peppers & red pepper.
Simmer ½ hour;
add cooked rice; simmer 1 hour
from: My Sister Pam - ref:4/15/00
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Couscous Recipes
Sweet Couscous with Nuts and Dried Fruit
2 1/3 cups water
1/2 cup sugar
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/3 cup dried cherries, chopped
2 1/2 cups (about 1 pound) couscous
1/2 cup coarsely chopped toasted slivered almonds
1/2 cup coarsely chopped toasted and skinned hazelnuts
1/4 cup extra-virgin olive oil, if desired
In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
Transfer the couscous to an airtight container and store in the refrigerator.
Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture. Recipe courtesy Giada De Laurentiis, 2008
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Orzo Recipes
Creamy Orzo with Peas and Parmesan
2 tablespoons unsalted butter
1 onion, minced
Salt and pepper
2 garlic cloves, minced
1 cup orzo
1/4 cup dry white wine
3 3/4 cups low-sodium chicken broth
1/2 cup frozen peas, thawed
2 ounces Parmesan cheese, grated (1 cup)
Melt butter in large saucepan over medium-high heat.
Add onion and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant,
about 30 seconds. Stir in orzo and cook for 1 minute.
Stir in wine and cook until evaporated, about 1 minute.
Stir in broth, bring to boil, and cook, stirring often, until orzo is tender and creamy, about 15 minutes.
Off heat, vigorously stir in Parmesan until creamy. Stir in peas and let sit off heat until peas are heated through
and sauce has thickened slightly, about 2 minutes. Season with salt and pepper to taste and serve.
Variation: Creamy Orzo with Bacon and Scallions:
Omit butter, peas, and Parmesan. Cook 3 slices chopped bacon in pot over medium-high heat until crisp, about 5 minutes;
transfer to paper towel–lined plate. Add onion to rendered bacon fat and cook as directed.
Stir in 2 thinly sliced scallions and sprinkle with crisp bacon before serving.
Source: http://www.cooking.com
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Mushroom Goat Cheese and Spinach Orzo Casserole
4 - 6 tablespoons olive oil, plus additional for dish
10 ounces white mushrooms, trimmed and quartered
3/4 pound shiitake mushrooms, stems discarded and caps cut into quarters
3/4 pound cremini mushrooms, trimmed and sliced
3 cups chopped onion
1 1/2 tablespoons chopped fresh thyme
2 cups fresh bread crumbs (about 4 slices bread, pulsed in blender)
1 pound orzo
6 ounces soft mild goat cheese, crumbled
2 1/2 cups packed fresh baby spinach
Heat 2 tablespoons oil in a large nonstick skillet over moderately high heat. Add mushrooms and cook in 3 batches, stirring occasionally, until liquid evaporates, about 5 minutes per batch (add more oil between batches if needed). Transfer mushrooms with a slotted spoon, as cooked, to a large bowl.
Heat 1 tablespoon oil in skillet over moderately high heat. Add onion and thyme; cook, stirring occasionally, until golden, about 15 minutes. Transfer to bowl with mushrooms.
Wipe skillet clean and heat 1 tablespoon oil over moderately high heat; add bread crumbs and cook, stirring, until golden, about 2 minutes.
Preheat oven to 400° F and lightly oil a 3-1/2-quart casserole dish. Cook orzo in a 6-quart pot of boiling salted water until al dente. Transfer 2 cups pasta water to a medium bowl. Drain pasta in a fine-mesh colander and transfer to bowl with mushrooms; combine.
Whisk goat cheese into pasta water and stir into pasta mixture with spinach; season with salt and pepper. Spoon orzo mixture into prepared dish and sprinkle top with bread crumbs.
Bake in middle of oven until heated through and crumbs are golden brown, about 20 minutes. Makes 6 to 8 servings. LHJ
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Artichoke and Feta Orzo Pilaf
1/2 cup orzo
1 tablespoon extra virgin olive oil
3 ounces marinated artichokes (1/2 of 6-oz.jar) -- drained and chopped
1/4 cup halved pitted kalamata olives
2 tablespoons chopped roasted red peppers
Pinch kosher salt -- optional
1/4 teaspoon Italian or Greek seasoning
1/2 cup cubed feta cheese
Baby spinach leaves
Lemon slices for garnish
Prepare orzo according to package directions. Drain and set aside.
In a medium skillet, heat oil and add artichokes, olives and peppers. Sprinkle with a pinch of salt if desired, and cook 1-2 minutes or until heated through. Stir in cooked orzo and Italian or Greek seasoning and cook 1-2 minutes.
Arrange spinach leaves in a serving bowl. Spoon pilaf into the bowl, top with cheese and garnish with lemon slices. Serves: 4
Calories 169; Proteiin 5g; Carb 19g; Fiber 1 g; Cholesterol 13 mg; Fat 3 g; Sodium 452 mg
Source: http://www.shaboomskitchen.com
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fSpinach and Basil Orzo
2 teaspoons crushed garlic
1 medium sweet onion, chopped
2 tablespoons olive oil
1 (1-pound) box orzo
1 3/4 cups chicken stock
Fistful fresh basil leaves, chopped
3 sprigs rosemary leaves removed and chopped
1 lemon wedge, juiced
1 (10-ounce) package frozen spinach, defrosted and water squeezed out
Saute garlic and onion in olive oil over medium-high heat for 3 minutes until slightly tender.
Add orzo and chicken stock, cover and cook for about 3 minutes on medium heat.
Add basil and rosemary and cover and let simmer for about 5 minutes until all liquid has evaporated.
Turn heat to
low add lemon juice and spinach, stir to combine and cook for 1 minute until spinach is heated through.
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Miscellaneous Recipes
Instant Pot Quinoa Fried Rice
½ tablespoon butter
4 eggs, whisked, seasoned lightly with salt and pepper
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon grated ginger
1 ½ cups quinoa (rinsed if package doesn’t specify that it is already rinsed)
1 ¾ cups chicken broth
1 cup diced carrots
1 cup thinly sliced cabbage (or coleslaw mix)
1 cup diced red bell pepper
1 cup frozen shelled edamame
1 cup frozen peas
½ cup chopped green onions (save some to garnish)
2 tablespoon rice vinegar
? cup lite soy sauce
1 tablespoon worcestershire sauce
1–2 teaspoons chili garlic sauce
Chopped dry roasted peanuts
Select saute and add butter to the pressure cooker pot. When melted add eggs and cook until scrambled. Transfer eggs to a separate plate. Alternatively, if your pot is stainless steel and likely to stick, you might consider doing this in a nonstick frying pan on the stove top while the quinoa cooks.
Add sesame oil to the pressure cooker pot. When hot, add garlic, ginger, and quinoa and stir for 1 minute. Turn pressure cooker off, add chicken broth; make sure all quinoa is submerged.
Scatter veggies on top in this order: carrots, cabbage, red bell pepper, edamame.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 2 minutes.
While the quinoa cooks, in a small bowl whisk together soy sauce, rice vinegar, worcestershire sauce, and chili garlic sauce.
When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
Add the soy sauce mixture, eggs, green peas, and green onions; stir. Taste, add more soy sauce if desired. Serve warm with a garnish of green onions and dry roasted peanuts.
Notes
The veggies are very versatile in this dish. Always layer the vegetables that take the longest to cook first followed by vegetables that need less time.
Add a protein for an even more complete meal! Grilled steak, shredded chicken, tofu, garbanzo beans, etc.
Do not substitute with rice. The cook time will not be quite long enough for rice.
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Nutty Cranberry Quinoa
2 tablespoons Swanson Organic Organic Extra Virgin Olive Oil, Cold-Pressed
1 cup Eden Foods Organic Quinoa
2 cups vegetable broth
1 / 2 cup green onions, sliced
1 medium clove garlic, finely chopped
1 / 2 teaspoon Swanson Organic 100% Certified Organic Sage (Rubbed)
1 / 3 cup Eden Foods Dried Cranberries, Organic
1 / 4 cup pecans, chopped, toasted
1 cup Eden Foods Cannellini Beans Organic, drained
1 / 2 teaspoon orange peel, grated
1 / 4 cup parsley, freshly chopped
In a 2-quart saucepan, heat 1 tablespoon of the olive oil over medium heat. Cook quinoa in oil 3-5 minutes,
stirring frequently, until browned. Stir in broth. Heat to boiling; reduce heat to low.
Cover and simmer 15 minutes or until all liquid is absorbed.
In a 3-quart saucepan, heat remaining olive oil over medium heat.
Cook onions, garlic and sage in oil for about five minutes, stirring occasionally until onions are crisp-tender
and then remove from heat. Stir in cooked quinoa and all remaining ingredients except the parsley.
Just before serving, sprinkle with the freshly chopped parsley.
Makes 6 servings. Serving size 0.5 cup.
Nutritional Breakdown (per serving):
Calories 252, Protein 6 grams, Fat 10 grams,
Carbohydrates 34 grams, Fiber 5 grams
Source: My Friend Lois
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Tested and liked by me)
Tested and Not liked by me)
Asparagus Spring Rolls
Baked Brown Rice 
Grilled Vegetable Couscous with Raisins and Almonds
5-Star Orzo Salad
Instant Pot Quinoa Fried Rice
Polenta