Caprese Quinoa Bake

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: 3-4

Ingredients

• 2 cups cooked quinoa
   
• 1 cup of your favorite pasta sauce
• 2 tablespoon tomato paste
• 1/3 cup heavy cream
• 1/3 cup parmesan cheese
• 1 cup mozzarella, divided
• 1/2-1 cup grape tomatoes, halved
• 1 large bunch fresh basil, cut into ribbons
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat oven to 350 degrees F.
2. Heat tomato sauce and tomato paste over low heat in a large saucepan. Once warm, stir in heavy cream, parmesan, crushed red pepper, salt and pepper. Remove from the heat and stir in the quinoa. Fold in half of the mozzarella and half of the tomatoes, then chop 6 fresh basil leaves and add them in too. Once combined, spray an 8x8 or 9x9 baking dish with non-stick spray and pour the entire quinoa mixture into the dish. Top with fresh mozzarella rounds or shredded mozzarella and the remaining tomatoes.
3. Bake for 10 to 15 minutes and then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.
4. Remove from the oven and top with fresh basil ribbons. Allow to sit five minutes and then serve.

http://www.halfbakedharvest.com/creamy-caprese-quinoa-bake/

Pesto Pasta Salad with Fresh Mozzarella and Cherry Tomatoes

This is my FAVORITE pasta salad. Quick, tasty, healthy, easy and beautiful! Recipe credits I hand to my Mom. :)

1 box penne pasta (spring for whole wheat if you can bear it!)
1 package fresh mozzarella balls
1 package Knorr's creamy pesto sauce packet (or make your own basil sauce from scratch)
1 package cherry tomatoes


Boil pasta. Prepare sauce in saucepan as directed. Chop fresh mozzarella and tomatoes into small pieces. Rinse and drain pasta to cool it off. Pour pesto sauce over it and stir well. Add chopped tomatoes and mozzarella, mix in well. ENJOY!

Greek Pizzas

We have these a lot during Lent. They are SO tasty! I like to make cous cous on the side.

Here's my spin on a quick greek pizza.

1 bag of pita bread
2 packages Feta cheese or 1 bag mozzarella cheese
canned olives
purple onion diced
4 roma tomatoes diced (or canned tomatoes work too)
hummus spread


Spread hummus on pitas. Sprinkle with cheese of choice. Layer with diced onions, tomatoes, olives and any other toppings. Bake in oven until pitas are a little crispy and cheese is melted. I usually make them in our toaster oven on "broil" for about 8 minutes.

Roasted Fall Vegetable Pizza with Ricotta Cheese

I got this from Martha Stewart's site and I loved it. I made this for our supper club last fall and I think some of the veggies did not cook long enough, the cook time for the veggies was longer for us than described in the recipe. I think that would have enhanced the overall taste much more, but we really enjoyed it!


ROASTED VEGETABLES

With just salt, pepper, a bit of oil, and a hot oven, nearly every vegetable becomes sublime.

To store: Let cool, place in an airtight container, and refrigerate up to 3 days. Pour off any accumulated liquid before using.

Prep: 20 minutes
Total: 1 hour 20 minutes


Serves 8; Makes about 12 cups

* 2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
* 2 pounds red new potatoes (12 to 14), well scrubbed and quartered
* 1 pound medium red onions (about 2 to 3), peeled and quartered
* 1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
* 4 to 6 garlic cloves, peeled and smashed
* 3 tablespoons olive oil
* Coarse salt and ground pepper

Directions

1. Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
2. Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.


PIZZA:


Serves 4

* Olive oil, for baking sheet and drizzling
* Flour, for dusting surface
* 1 pound store-bought pizza dough, fresh, or thawed if frozen
* 8 ounces part-skim mozzarella cheese, grated (about 2 cups)
* 6 cups (about 1/2 recipe) Roasted Fall Vegetables, drained and coarsely cut
* 1 cup part-skim ricotta cheese
* 1 tablespoon fresh rosemary leaves (optional)
* Coarse salt and ground pepper

Directions

1. Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
2. On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet.
3. Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.

Cheddar Quesadillas with Green Bell Peppers

Just a simple snack my Mom often made for us after school to tide us through to dinner.

-Tortillas of choice (I use whole wheat everything much to my husband's displeasure, but his heart will thank me later!)
- Shredded cheddar cheese (mozzarella or any cheese on hand will be fine)
-Green bell pepper

Warm up skillet, no oil needed. Place tortilla in pan, sprinkle with cheese and peppers, fold over, cook for awhile on medium high and flip to the other side. Enjoy with your children after school. :)

Cheese and tomato ravioli with artichokes

Cheese Ravioli with Fresh Tomato and Artichoke Sauce
The garden-fresh flavor of Roma tomatoes is complemented by tart marinated artichokes in a delectable sauce that can be prepared in less time than it takes to cook up a package of fresh cheese ravioli.

Prep Time: 20 Minutes
Cook Time: 5 Minutes
Ready In: 25 Minutes
Yields: 6 servings


INGREDIENTS
2 (9 ounce) packages fresh cheese ravioli
1 teaspoon olive oil
1 tablespoon olive oil
1 pound roma tomatoes - peeled, seeded and chopped
1 (6.5 ounce) jar marinated artichoke hearts
1/2 cup chopped green onions
3 cloves crushed garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese

DIRECTIONS
Cook ravioli according to package directions.
While the pasta is cooking, prepare the sauce. In a large nonstick skillet, heat 1 tablespoon oil over a medium high flame. Add tomatoes, artichokes, scallions, garlic, and salt and pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are warmed through. Remove from heat.
Drain pasta well. Transfer to a large bowl, and toss with 1 teaspoon oil. Add half of the sauce to the ravioli; toss gently, but thoroughly to mix. Transfer ravioli to a large serving platter. Pour remaining vegetable sauce over ravioli. Garnish with Parmesan cheese.


*Never say never. I was not a fan of artichokes until my friend Megan brought this meal to us after Milo was born. I still can't seem to make it as well as she did!