Grated Parmesan cheese

Slow-Cooker Chicken and Vegetable Noodle Soup

Slow-Cooker Chicken and Vegetable Noodle Soup

Print Recipe
 Slow-Cooker Chicken and Vegetable Noodle Soup
Prep Time 15 minutes
Cook Time 3 hours
Servings
2 cups
Ingredients
Prep Time 15 minutes
Cook Time 3 hours
Servings
2 cups
Ingredients
Instructions
  1. Combine chicken, tomatoes, broth, onion, bell pepper, garlic, Italian seasoning, pepper, salt, crushed red pepper and bay leaf in a 4-quart slow cooker. Cover and cook on High until the chicken is tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 3 hours. Remove and discard the bay leaf. Transfer the chicken to a plate; let rest for 10 minutes.
  2. Meanwhile, stir pasta into the mixture in the slow cooker; cover and cook on High until the pasta is tender, about 30 minutes.
  3. Coarsely shred the chicken and stir it back into the soup, along with basil and parsley. Ladle the soup evenly into 6 bowls; sprinkle with Parmesan and garnish with parsley, if desired.
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Easy Egg Muffins

Easy Egg Muffins

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 Easy Egg Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F. Spray each cup of a muffin pan with one spray of non-sticking cooking spray.
  2. Add 1 heaping tablespoon of the thawed spinach to the bottom of each muffin cup in the muffin tin.
  3. In a medium bowl, whisk together the eggs whites, yogurt, salt and pepper. Evenly divide the egg mixture among the 12 muffin cups. Top each egg muffin with 1 teaspoon of parmesan cheese.
  4. Place in the over and bake for 20-25 minutes or until the eggs are slightly firm to touch. Remove from the oven and set aside to cool for 5 minutes.
  5. Remove from the muffins from the pan and serve or store in an airtight container in the refrigerator for up to one week or freeze and store in a freezer bag for up to 3 months.
  6. To reheat from the refrigerator, place the muffin uncovered on a plate in the microwave for 30 seconds. To reheat from frozen, place the muffin uncovered on a plate in the microwave for 1 minute.
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Italian Vegetable Bake

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Print Recipe
 Italian Vegetable Bake
Cuisine American
Prep Time 20 minutes
Cook Time 1 1/2 hours
Servings
Ingredients
Cuisine American
Prep Time 20 minutes
Cook Time 1 1/2 hours
Servings
Ingredients
Instructions
  1. Drain and coarsely chop the tomatoes. Save liquid.
  2. In a casserole dish, mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325 °F for 15 minutes.
  3. Mix in the zucchini and eggplant, and continue baking, covered, for 60 to 70 more minutes or until vegetables are tender. Stir occasionally.
  4. Sprinkle top with parmesan cheese just before serving.
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Wonderful Stuffed Potatoes

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Wonderful Stuffed Potatoes
Cuisine American
Prep Time 10 minutes
Cook Time 1 1/2 hours
Servings
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 1 1/2 hours
Servings
Ingredients
Instructions
  1. Prick potatoes with fork. Bake at 425° F for 60 minutes or until fork is easily inserted.
  2. Remove from oven; cut potatoes in half lengthwise. Carefully scoop out each potato, leaving about ½ inch of pulp inside shell. Mash pulp in large bowl. 3 Mix in by hand remaining ingredients except parmesan cheese. Spoon mixture into potato shells. 4 Sprinkle top with ¼ tsp parmesan cheese. 5 Place on baking sheet and return to oven. Bake 15-20 minutes or until tops are golden brown.
  3. Mix in by hand remaining ingredients except parmesan cheese. Spoon mixture into potato shells.
  4. Sprinkle top with ¼ tsp parmesan cheese.
  5. Place on baking sheet and return to oven. Bake 15-20 minutes or until tops are golden brown.
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Summer Vegetable Spaghetti

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Print Recipe
 Summer Vegetable Spaghetti
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Combine first 10 ingredients in a large saucepan; cook for 10 minutes, then stir in the tomato paste. Cover and cook gently for 15 minutes, stirring occasionally, until vegetables are tender.
  2. Cook spaghetti in unsalted water according to package directions. Drain well.
  3. Serve sauce over spaghetti. Sprinkle parmesan cheese on top.
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Pita Pizzas

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Print Recipe
 Pita Pizzas
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Servings
Ingredients
Instructions
  1. Preheat oven or toaster oven to 450 °F.
  2. For each pizza, spread ¼ cup tomato sauce on a pita and top with ¼ cup chicken, ¼ cup broccoli, ½ tablespoon parmesan cheese, and ¼ tablespoon chopped basil.
  3. Place pitas on a nonstick baking sheet and bake for about 5–8 minutes until golden brown and chicken is heated through.  Serve immediately.
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Pasta Primavera

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Print Recipe
 Pasta Primavera
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
  2. Add spaghetti, and cook according to package directions.  Drain.
  3. Meanwhile, combine olive oil and garlic in a large sauté pan.  Cook until garlic is soft, but not browned (about 30 seconds).
  4. Add mixed vegetables, and cook until vegetables are soft, but not browned (about 3–5 minutes).
  5. Add diced tomatoes, tomato juice, and pepper.  Bring to a boil.  Reduce heat, and simmer for 5 minutes.
  6. Add spaghetti and parmesan cheese.  Toss until the pasta is hot and well mixed, and serve.
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Turkey and Beef Meatballs With Whole-Wheat Spaghetti

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Print Recipe
 Turkey and Beef Meatballs With Whole-Wheat Spaghetti
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
For turkey meatballs:
For beef meatballs:
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
For turkey meatballs:
For beef meatballs:
Instructions
  1. Preheat oven to 400 ºF.
  2. In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
  3. Add pasta, and cook according to package directions.  Drain.
  4. Meanwhile, combine ingredients for the turkey and beef meatballs in separate bowls, and mix well.  Measure 1½ tablespoons of turkey mixture and roll in hand to form a ball; then place the meatball on a nonstick baking sheet.  Repeat, and follow same instruction for beef mixture, until eight turkey and eight beef meatballs are made.
  5. Bake meatballs on a nonstick baking sheet for 10 minutes (to a minimal internal temperature of 165 °F).
  6. Warm sauce, if necessary.
  7. Serve four meatballs, ¾ cup hot pasta, ½ cup sauce, 1 teaspoon cheese, and a pinch of basil per portion.
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Parmesan Green Beans

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Print Recipe
 Parmesan Green Beans
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Servings
Ingredients
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Servings
Ingredients
Instructions
  1. Combine olive oil and garlic in a large saucepan. Cook until garlic is soft, but not browned (about 30 seconds).
  2. Add onion, and continue to cook for about 5 minutes over medium heat until soft.
  3. Add green beans and chicken broth.  Bring to a boil and simmer for 2 minutes, until the beans are heated through.
  4. Sprinkle with parmesan cheese and pepper, and serve.
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Roasted Pepper Frittata

Roasted Pepper Frittata

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

Print Recipe
 Roasted Pepper Frittata
Cuisine American
Prep Time 15 minutes
Cook Time 52 minutes
Servings
People
Ingredients
Cuisine American
Prep Time 15 minutes
Cook Time 52 minutes
Servings
People
Ingredients
Instructions
  1. Preheat oven to 425.
  2. Bake for 25 minutes, tossing vegetables once after 15 minutes. Remove pan from oven and lower oven temperature to 350 degrees.
  3. Place the skillet in the oven and cook for 25 minutes, until center of the frittata has set and top is golden brown.
  4. Place the peppers and onions on a sheet pan. Drizzle with the olive oil, reserving one tablespoon for later. Toss with salt and pepper.
  5. Sprinkle with Fontina cheese and bake another 3 minutes.
  6. In a 10 inch ovenproof skillet, heat the remaining olive oil over medium heat. Add the roasted vegetables to the skillet. Pour the egg mixture over the vegetables and cook for 2 minutes without stirring.
  7. Using a large bowls, whisk eggs, milk, and Parmesan.
  8. Cut into wedges and serve.
Recipe Notes

http://lizthechef.com/2013/03/08/roasted-pepper-frittata/

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