Cumin Chickpea Salad nom

From now on, on Mondays im going to try to post a meatless recipe. Something that is pretty easy and you should have most of it at home already. I tried this last Monday and loved it. Hope that you enjoy it too.!

3/4 tsp cumin
2 tbl of lime juice(half lime)
1/2 tsp salt
1/4 tsp of pepper
2 tbl EVOO
1/2 small red onion chopped
1 celery rib sliced
1 med tomato seeded and chopped
1 can of chickpeas rinsed and drained
1/4 cup of feta

1) heat cumin in dry skillet about 1 min till you can smell it
2) whisk lime, salt, and pepper together and then slowly whisk in oil
3) place chopped onion in bowl and pour on dressing. Top with Celery, tomatoes, and chickpeas DON’T TOSS
4) cover and refrigerate for 15 min
5) add feta to bowl and toss to combine

I loved this. It makes about 4 servings.

I love butternut squash

I think I have found a new vegetable that I love. I have played with the butternut squash a lot lately and have loved everything I make with it.

This is the Recipe from the picture above.

Baked Pasta with Butternut Squash and Ricotta
INSTRUCTIONS

2 spray(s) cooking spray
20 oz butternut squash, fresh, peeled and cubed*
1/8 tsp table salt, for cooking pasta
12 oz uncooked whole-wheat pasta, penne
1 1/4 cup(s) fat-free skim milk
2 Tbsp white all-purpose flour
2 tsp minced garlic
1/2 tsp table salt
1/4 tsp black pepper, freshly ground, or to taste
1 Tbsp thyme, fresh, chopped, divided
1/2 cup(s) part-skim ricotta cheese
1/3 cup(s) grated Parmesan cheese, Parmigiano-Reggiano recommended
1/4 cup(s) chopped walnuts, toasted

Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.

Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.

Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.

In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.

Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme. Yields about 1 cup per serving.

Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.

Best part is its low fat and in calories and yummy!!

xoxo
Ash

Zucchini & Feta Muffins

Zucchini & Feta Muffins

2 cups all purpose flour
1 Tbsp baking powder
pinch of salt
2 eggs
1/2 cup of virgin olive oil
1 1/2 cups shredded zucchini
1 cup crumbled feta cheese
1 1/2 Tbsp grated lemon zest

Preheat oven to 375. Grease 6-cup muffin tin.

Sift the dry ingredients together in A medium bowl, beat eggs and oil with electric mixer until smooth.

Stir in the zucchini, feta cheese, and lemon zest. Add the dry ingredients, and stir until the mixture is just combined.

Spoon the mixture into the prepared pan. Bake 30 minutes. Remove pan from the oven and cool on a rack.

Variations:
Carrot & Zucchini muffins— prepare the basic muffin recipe substituting 3/4 cup finely shredded carrot for 3/4 cup zucchini.

Zucchini, feta, & olive muffins– add 3 Tbsp finely chopped olives in muffin batter.

Orange & Zucchini– add 1 Tbsp finely grated orange zest to the muffin batter.

Store refrigerated in an air tight container for up to 2 days, or freeze for up to 3 months.

FYI: Hubs even likes these.. so they are good. he doesnt like anything.