Grated Parmesan cheese

Italian Vegetable Bake

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Print Recipe
Italian Vegetable Bake
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.
Share this Recipe
 

Wonderful Stuffed Potatoes

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Print Recipe
Wonderful Stuffed Potatoes
Cuisine American
Prep Time 10 minutes
Cook Time 1 1/2 hours
Servings
Cuisine American
Prep Time 10 minutes
Cook Time 1 1/2 hours
Servings
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.
Share this Recipe
 

Summer Vegetable Spaghetti

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Print Recipe
Summer Vegetable Spaghetti
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.
Share this Recipe
 

Pita Pizzas

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Print Recipe
Pita Pizzas
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.
Share this Recipe
 

Pasta Primavera

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Print Recipe
Pasta Primavera
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.
Share this Recipe
 

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
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.
Share this Recipe
 

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
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Servings
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.
Share this Recipe
 

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/

Share this Recipe