Pasta with Pecan Pesto Peas and Tomatoes

Once again, a successful pasta dish made great with nuts.  Its funny because I was never one to eat a lot of nuts, didnt necessarily like them, thought they were fattening, made me thirsty, but now when I use them as ingredients, I love them.  I talk about the health aspect them all the time.  Nuts a
are high in protein which is a building block to our bodies, they are a monosaturated fat which makes them very heart healthy, they also contain selenium which acts as an antioxident and not to mention they are high in fiber.  The dish also contains tomatoes that are high in lycopene, infact tomatos provide the most concentrated amount of lycopenes of any food.  The major claim of lycopenes is its prevention and treatment of cancers of the lung, prostate, stomach, bladder, cervix, and skin.  Lycopene is a powerful antioxident, a compound that blocks the action of free radicals.                                                                                                                                       
In this recipe I use peas to give the pesto a base and an added creaminess, but mushrooms could be used as well.
The entire meal can be made in as quick as noodles can be boiled.

ingredients
12 ounces pasta
2 cups(1 can peas)
1/4 cup pecans
1/4 cup olive oil
1 tablespoon garlic powder
1/4 cup parm cheese
1 cup diced tomato



Boil noodles according to instruction
in food processor combine 1 cup peas, pecans, olive oil, garlic powder, parm cheese
process the mixture until finely chopped
when pasta boiled, leave 1/2 pasta water reserve
add water to pesto and pulse one more time until pesto creamy
in large skillet, on low heat, combine pasta, pesto toss in diced tomatoes and remaining peas,saute for  a few minutes
remove from heat, and top with cheese

Penne Cashew Pesto Pasta with Mushrooms and Tomatoes

This pesto dish was inspired a bit from Rachael Ray.  I found a cashew pesto recipe of hers on the internet and ofcourse adapted it according to what ingredients I had to work with.  Her dish included tomatoes, and so I added mushrooms and tomatoes.  I was missing fresh parsley, fresh garlic and lemon juice for the pesto, I added garlic powder, dried parsley and black pepper.  The dish came out awesome and I loved it so much I ate the leftovers the next day.    Along with being delicious, it was extremely healthy.  Cashews contain tons of nutrients and the unfortunte myth that they are fattening should be eliminated.  Yes, ofcourse any food eaten in excess can be fattening, but eating a 1/4 cup a few times a week, of cashews aor any nut, does the body good.  First of all cashews contain large amounts of protein, which is building block for our bodies at any age, next and very importanlty the Harvard School of Public Health reports that eating nuts such as cashews may reduce the risk of heart disease because they are monosaturated fats. 

Cashews are also very high in fiber, vitamin B ans selenium which helps in acting as a antioxident.  Also included in this dish are diced tomatoes which are loaded with tons of vitamins and nutrients including lycopenes which is a very powerful antioxident. and mushrooms which provide the highest form of vitamin D of any vegetable and that is essential for teeth and bones.                                                                     

Ingredients

12 ounces pasta

1/4 cup olive oil

1 tablespoon olive oil

1/4 cup cashews

1 tablespoon parsley

1 tsp garlic salt

1 tsp black pepper

1 tablespoon garlic powder

1/4 parm cheese

1 cup diced tomatoes

1/2 cup canned mushrooms

heat 1 tablespoon in skillet on medium, add tomatoes and mushrooms.  Saute for 5 minutes and add garlic salt.    Cook pasta according to instructions.  Save 1/2 cup pasta water.  In food processor or blender add cashews, olive oil, parsley garlic powder, pepper, parm cheese and pasta water.  Pulse or blend until pesto is smooth and creamy.

In large skillet add pasta and pesto, toss and coat noodles completely with pesto.  Add tomatoes and mushrooms and mix all together.  serve                                                                                                      

Pasta with Peas and Tuna $4.98

Here is a quick meal that can be made with pasta or rice. Ive made this with olive oil and spices and I have made it in a tomato sauce, both delicious. It is quick, easy and healthy. I know I say that a lot, but the truth is, if one wants to eat healthy, one can. A can of tuna whether. it is on sale or not on sale, is very inexpensive. I purchased tuna this week with an instore coupon for .69 a can, and the pasta cost me about .80, and the peas $1.69, olive oil .40, garlic powder .20, and wha la for $3.78 I have a meal for 4 people, or two super hungry people.

Ingredients
12 ounces pasta .90
1 tablespoon olive oil .20
1 tablespoon garlic powder .10
dash black pepper
1 can tunafish drained and rinsed 1.99
1 can green peas rinsed and drained 1.79

cook noodles according to instruction
heat large skillet with oil add garlic powder on medium for a few minutes
add tuna and toss for a few minutes
add peas
toss in cooked pasta and saute all together for a few minutes
add black pepper
serve

Sweet Potato Casarole $5.30

Sweet Potatoes are a nutrition superstar! With high amounts of potassium, fiber, vitamin and they may also might be natures unsurpassed supplier of Beta Carotene.

3 cups canned sweet potatoes $3.00
1/4 cup olive oil .25
1/4 cup brown sugar .20
1 tablespoon cinnamon ,10

for topping
1/4 cup flour .26
1/3 cup pecans or walnuts .75
1/4 cup brown sugar .20
2 tablespoon butter .54

rinse and drain sweet potatoes very thoroughly
mash in olive oil, brown sugar and cinnamon, mix until smooth
pour into baking dish and smooth down evenly

topping
melt butter and mix with flour, sugar and nuts
top evenly over the potatoes
bake at 350 for 35 minutes or until the top is golden brown

Cream of Pea Soup $5.74

The winter is winding down in the Chicagoland and I suspect most people are as happy as me! I like the change of seasons kindof and I like the holidays, but January 1st hits and I am done with cold, windy, snowy, icy days, but unfortunatly they are never done with me until April(ish?) OK, so I thought it would be a good time to make another soup, since soup season is almost over, yea!! This time I went with one of my faves, cream of Pea, and boy was it mmm mmm good!! This recipe makes two large bowls or four cups of delicious soup.

Recipe
2 cans peas- drained and rinsed $3.60
1 cup milk .20
1 cup vegetable baby food or carrot baby food $1.69
1 tablespoon garlic powder .10
1 tsp olive oil .10
pepper .05

heat soup pot with olive oil, add garlic powder
add baby food and peas, stir and simmer for 15 minutes
add milk and pepper and stir
remove from heat, let cool slightly
pour into blender or food processor
blend for 30 second
turn off blender and scrape sides
blend 20 more seconds
pour back into pot
simmer another 15 minutes
serve

Rice with Tomato, Peas and Mozarella Bake $9.21

I started out trying to make Arancini, which are Italian rice balls. They are usually made with Aborio rice and breadcrumbs and then fried. So ofcourse I would not be frying them, but baking instead, the only problem was aborio rice is an uncooked long grained rice that becomes very sticky when cooked and that along with eggs makes for the rice balls to stick together easily, and so with my instant rice, the rice balls were fall apart:(. Not to fret, worry or gosh forbid- WASTE, I turned the dish into a cassarole, it was soooooo good!!!! In cooking the Convenient Store Way-there is always a way!!
ingredients
2 cups instant rice .69
4 cups water
2 tablespoons dried onion .40
2 tablespoons garlic powder .40
1 tablespoon olive oil .20
1 can 15 ounces canned peas $1.79
1 can 15 ounce diced tomato $1.99
1 can 10 ounce tomato sauce $1.49
3 egg whites .30
1/2 cup parm cheese
2 slices of bread for breadcrumbs .20
1 1/4 cup shredded part skim mozarella $1.70

make sauce:
heat skillet with oil on low
add onion and garlic powder, saute 5 minutes
add tomato sauce and diced tomato
simmer for 20 minutes, add peas and simmer another 10 minutes

cook rice according to directions, set aside to cool
preheat oven to 400
in bowl combine rice, egg, parm cheese, breadcrumbs and sauce with peas(leave 1/4 cup breadcrumbs and 1 cup aside of sauce)
pour rice into casarole dish
top with remaining breadcrumbs, sauce and mozarella cheese
cover dish with foil and bake for 20 minutes
uncover and bake another 10 minutes
let stand, cut into pieces and serve

Salmon Oat Burger $3.69 for 4 Burgers

Another Dr Oz recipe!! Im not short on salmon recipes and I love combining oats which are bursting with fiber. The fiber in oats helps keep the digestive system moving, which inturn helps to prevent high cholesterol and high blood pressure, no to mention weight gain. Combining oats with salmon, provides so many great nutrients including protein and omega 3's. Omega 3's are instrumental in lowering cholesterol and blood preassure and also contains salmon bones which adds calcium to the diet. Although the recipe didnt include tomatoes, I included them because I thought it would give added need flavor, not to mention vitamin C, and beta carotene, and vitamin E, which are all powerful antioxidents. Awesome!!

ingredients:

15 ounce canned salmon $2.79
1 egg .15
3/4 cup oats .25
1/4 cup milk .05
1 tablespoon dried parsley .10
1 tablespoon dried onion .10
2 tsp garlic powder.10
2 tsp chili powder .10
1 tsp black pepper.05

mix all ingredients together, for into 4 burgers
free for 30-60 minutes

heat 2 tsp olive oil in a medium skillet
cook burgers 5 minutes on each side
serve

Pasta with Mushroom pesto and Sweet Peas $8.38

i took the easy way out and took a leftover pasta from the other night and added peas. The dish was great. It was great to make use of the leftover pasta and change the meal, and actually add more nutrients. Peas add vitamin b1(thiamin) vitamin A,C,K and lots of fiber.
Take my original recipe and add 1 can of peas 15 ounces
I added a tsp of olive oil because the pasta was a bit dry.

Pasta with mushroom pesto and green peas

Pasta mushroom pesto $6.49
can peas $1.79
olive oil .10
$ 8.38

Black Bean Burger $4.49

Move over ground beef! Looking for an alternative to a traditional hamburger? Whip up a black bean burger. Black bean burgers have a similar taste, texture and versatility as a Hamburger, but not all the fat and calories. AS I have noted, black beans are high in protein, iron, B1, but most importantly, fiber. They contain more fiber then many fruits and vegetables. Including black beans in ones diet plays a big role in lowering of cholesterol, and consequently aids in heart health. Black beans are also a great provider of antioxidents to our bodies. I think this burger is worth a shot. This burger I made was more like a pizza burger with cheese and sauce, but there are so many other options as far as flavors. Ive made a spicy burger with red pepper flakes and hot sauce, and herb burger with different dried herbs, tropical with fruit, I love them with pickles and mustard.
Here is my recipe

makes 4 burgers
ingredients:
1 can black beans drained and rinsed $1.99
2 pieces of wholewheat bread .40
1 egg white .20
1 tablespoon garlic powder .20
2 tsp dried parsley .10
1 tsp red pepper flakes .10
1/2 cup mozarella cheese .60
1 cup diced tomatoes in sauce .90

toast bread in toaster bake bread f0r 10 minutes in preheated oven at 300
remove crispy bread
place bread, black beans, egg and spices in food processor, blender
mix until forms a smooth consisetency
form into 4 burgers(dough might be slightly sticky, if so, wet your hands)
place burgers on a tray and place in freezer for atleast 15 minutes
to cook
best is in the oven on a cookie sheet, 350 for 15 to 20 minutes
otherwise a skillet is good as well
coat skillet with cooking spray and cook on each side for 5 minutes. careful when flipping with spatula because the burgers are more delicate then a traditional ground beef burger
If baking in oven after 10 minutes place cheese then sauce on burger, remove when cheese is melted and serve
in skillet after burger is flipped add cheese and sauce after few minutes of cooking place a like over pan, the cheese should melt with in a minute or two, remove and serve

Creamed Corn $4.09

Trying to be creative, yet simplictic, I was looking for corn soup recipes since we are winding down winter in the Chicagoland(yea!) and I had bought a few cans of corn on sale and wanted to make some use of them. I had heard of corn chowder, and never made it before, but thought it was pretty straightforward,and simple enough to make with ingredients from my local convenience store.
Upon searching recipes, I realized I needed creamed corn in most cases and so rather then throw in towel, I decided I would "cream" my corn. The only creamed corn I ever had was canned creamed corn. I had a feeling the cream part could be fattening, but I searched and tweaked and managed to cut out some of the fat calories from my recipe. I really try to use olive or canola oil 99 percent of the time when cooking and usually butter can be easily swapped out, but this time I just couldnt picture it with the corn. I have to admit the corn was so good, no one wanted me to make it into a soup, so we just ate it plain it alone, but the soup is on my list, and Im certain in the next few weeks we will be eating corn chowder.

serves 4-6
1 can corn 14.5 ounces drained and rinsed $1.79
2 tablespoon butter.25
2 tablspoon flour .20
1 cup lowfat, 1 or 2 percent milk .20
1 cup evaporated milk.90
2 tablespoons garlic powder.40
1/4 cup parm cheese .30
pepper to taste .05

melt butter in skillet on low
add flour and stir constantly
add evaporated milk and milk, stirring constantly until a smooth consistency is formed
add corn, garlic powder, parm cheese
continue to stir until all is blended together and creamy
add pepper to taste
serve

Minestrone Soup $8.41

There are 3 common vegetables available in convenience stores and I decided to combine them all into a Minestrone Soup. As far as I can see, a minestrone soup is pretty much a vegetable soup usually containing some kind of bean, a bunch of other vegetables and a small noodle of some kind. The base is usually tomato, although, I have seen minestrone done in a clear broth as well. The result was absolutely delicious-I kid you not, and I dont usually get excited about soup.
Ingredients: this recipe yields 6-8 nice size bowls,freeze leftovers if there are any, too good to waste!!
serves 8
1 14.5 ounce can low sodium chicken broth $1.99
1 15 ounce can diced tomatoes in sauce $1.99
1 tablespoon dried onion .20
1 tablespoon olive oil .30
2 tsp dried parsley.10
1 tablespoon garlic powder.20
1 14.5 can green beans(soaked and rinsed)$1.79
1 14.5 can corn(soaked and rinsed)$1.79
pepper to taste .05

In soup pot on medium pour oil, heat for a minute and add onion
saute for 2 minutes
add entire contents of diced tomato can
turn heat to medium and add garlic powder
stir until garlic powder mixed in
add all other vegetables
mix all together
add parsly and pepper
simmer for an hour on low
serve
optional small pasta noodles, or spaghetti or linguine cooked and then cut up in inch diameter pieces

Creamy Pumpkin Tomato Sauce over Penne $3.75

I got this idea for a pumpkin sauce because I saw the recipe in a magazine and I was intrigued because- A. Ive never really had pumpkin in a savory way B. I like all the nutrients that this dish would provide C. I happen to have all the ingredients I need. There is no rule in this challenge that I can only shop once a week, but I do have a driving rule that unless I am out already in the car and need to go to my local Walgreens, I have to walk there. In other words, if Im home and discover I need something to make for dinner, I have to walk to my local convenience store,which is Walgreens,or make due with what I have. Tonight I had to make due, because it was 10 degrees out and I had no desire to walk 1/2 mile to Walgreens to get all the ingredients to make an amazing looking Pumpkin Ravioli recipe I found online, while looking fot a tomato pumpkin sauce recipe. I know the ravioli recipe sounds super ambitious, but I believe from a conveniece store, it can be done(some substitiions would need to be made, like cottage cheese for ricotta) Ill save it for another day, but I will made them, promise. Just like I am going to make pumpkin soup, pumpkin pasta with salmon, pumpkin seafood bisque....the list goes on and on. I found so many recipes online. I could not however, find a recipe with a pumpkin tomato sauce over pasta, so I did what any unorganized, undetailed, rulebreaker in the kitchen would do, I just made it up. Im sure there were some funky ingredients in this sauce recipe like sage or dill and definitely fresh garlic, but if I can get the two main ingredients, and in this case it is tomato and pumpkin, Ill find a way to make it and make it taste good!!

So this sauce contains few ingredients, but the creamy texture and flavor of pumpkin puree, gives the sauce a rich taste, without all the calories rich sauces contain. Both pumpkin and tomato contain beta carotene and vitamin E which are great sources of antioxidents. Antioxidents are instrumental in keeping bad cells out of our bodies. Pumpkinn is very high in vitamin A which promotes great vision and skin, and canned tomato is a the lycopene super star. Not only does consuming tomatos help ward off so many different types of cancer, consumption also helps lower cholesteral which can protect againstheart disease.
Here is the simple yet delicious and healthy recipe:

6 servings
1 can pumpkin puree 15 oz .88(onsale)
2 8 oz cans tomato sauce .67(onsale 2 for $1.00)
1 box pasta 1 lb, doesnt matter what shape(whole wheat always better,but not always available) $ 1.79
1 tablespoon olive oil .20
1 tablespoon garlic powder .10
1 tablespoon dried parsley .10
salt and pepper .05

Black Olive, Diced Tomato Fritata $3.90

Does anyone remember the "Incredible Edible Egg" compaign? Eggs are small, inexpensive and super versitile. There are so many ways to cook eggs and so many accompiments, that we could do a whole blog on eggs. Starting with boiled, scrambled, fried, poached, over easy, over hard, quiche, fritata, strata, omlette, eggs benidict just to name some of the ways to prepare eggs. That doesnt even include all the healthy accompnimants that can be purchased at convenience stores. Cheese, deli meats, canned vegetables, salsas, herbs.....the list goes on and on. For .16 an egg(roughly-sometimes much less, if on sale) an egg packs tons and tons of nutrients. They contain high quality protein, iron and zinc. Eggs play a big role in weight management, muscle strength, and healthy pregnancies. Eggs also contain vitamin A and E. Vitamin A aids in vision and general cell growth, which aids in healthy skin. Vitamin E, which is an antioxident that works along side vitamin C and selenium to prevent damage from free radicals.
This egg fritata is not only healthy due to the eggs, it also contains canned tomatos which are high in beta carotenes, and Vitamin E and C, and ofcourse lycopenes, which is a great antioxident. Black Olives contain high amounts of iron and vitamin E, which is another great antioxident.
serves 6
8 eggs .80
1/2 cup milk(lowfat, 2%, vitamin D) .15
1 cup diced tomatos(drained).85
1 cup black olives $1.15
1/2 cup shredded mozarella .65
2 teaspoons olive oil .20
salt and pepper.10
Total $3.90
per person: .65
in a bowl combine eggs, milk, tomatoes, olives, cheese and salt and pepper
grease pie plate, or a cassorole pan with olive oil
pour in egg mixture and with a spoon make sure it is evenly dispersed through out the pan.
bake for 25-30 minutes or until egg is golden brown and knife comes out clean after testing
when done cooking, cool for 5 minutes, cut and serve