Pesto Zucchini Pasta Salad with Green Beans and Potatoes

http://www.inspiralized.com/2013/07/15/meatless-mondays-pesto-zucchini-pasta-salad-with-green-beans-and-potatoes/

Prep Time: 7 minutes
Cook Time: 27 minutes
Total Time: 32 minutes
Servings: 2
Pesto Zucchini Pasta Salad with Green Beans and Potatoes
 Ingredients
 For the pesto
1.5 cup basil leaves, packed
1/3 cup of pinenuts
1/4 cup of olive oil (if you like it thicker, less olive oil)
5 cranks of the sea salt grinder
5 cranks of the peppercorn grinder
1 large clove of garlic minced

For the rest
2 zucchinis, Blade C
15-20 green beans, ends trimmed off
2-3 large red potatoes
 Instructions Place potatoes in a large saucepan, covered in water. Boil potatoes for 20 minutes (depending on the size of your potato) or until easily pierced with a fork. When done, pour into a colander to drain. Let the potatoes cool for about 5 minutes and then quarter each potato. When done, place in the refrigerator. Pour enough water to cover the green beans in the same saucepan and bring water to a boil. Once boiling, add in the green beans and cook for about 5 minutes or until beans are easily pierced with a fork. When done, pour into a colander to drain and then place in the refrigerator. Put all ingredients for the pesto into a food processor and pulse until creamy. Place in the refrigerator. Let everything chill for about 4-5 hours (or simply overnight) and then mix green beans, potatoes, zucchini pasta and pesto together. OR mix everything together immediately and enjoy!

Zucchini Pasta With Cauliflower Alfredo Sauce

http://joandsue.blogspot.ca/2014/02/zucchini-pasta-with-cauliflower-alfredo.html?m=1

Ingredients

Sauce

1/2 cup cauliflower, well cooked & drained

1/4 cup 1 % milk

1 Tbsp 0 fat plain Greek yogurt

1/2 tsp cornstarch

1 tsp butter

2 cloves garlic, minced

1 Tbsp dried chives

1 tsp dried parsley

1/4 cup Parmesan cheese, shredded

Pasta

1 large zucchini

Topping

2 Tbsp Parmesan cheese

Directions

Prepare sauce - In a blender or food processor, process cooked cauliflower until smooth. Add in milk, Greek yogurt, and cornstarch. Process until very smooth.

In a small saucepan over medium heat, cook butter and garlic for about 2 minutes. Add in processed cauliflower mixture, chives, and parsley. Continue to cook mixture until it thickens, about 2 - 3 minutes. 

Remove from direct heat and stir in the 1/4 cup of Parmesan cheese. Stir until cheese is melted and sauce is fairly smooth. Cover and keep warm.

Prepare zucchini "pasta" - Cut off ends of zucchini and run through the smallest blade of the spiralizer. (If you do not have a spiralizer then follow the instructions HERE.) 

Place zucchini into a medium sized frying pan sprayed with cooking spray over medium heat. Cook and stir gently until zucchini is cooked - this will only take a few minutes. If you cook it too long it will go soggy. You basically just want to heat it through. 

Drain off any water that is in the pan. If necessary you can scoop the zucchini into a colander and then place it back in the pan when it is drained.

Scoop the cauliflower alfredo sauce into the pan with the zucchini.

Stir until sauce is evenly distributed and dish is warmed through.

Remove from pan and serve hot. Sprinkle with remaining 2 Tbsp of Parmesan cheese. 

So. Darn. Good.

I am loving the spiralizer as it makes the vegetables really feel like noodles. I was able to spin this on my fork, just like real spaghetti. 

*eeeeeee*

Very exciting. 

So, anyway, there you have it. A healthy, tasty, fun meal you could totally serve for St. Patrick's Day. 

Oh, yeah, and the nutritional info is pretty sweet. 

For the entire recipe (it's a single serving and it's HUGE) it is: 

329 calories, 29 carbs, 16 fat, and 24 protein. 

Parmesan-Roasted Green Beans

http://www.foodnetwork.com/recipes/tyler-florence/parmesan-roasted-green-beans-recipe.html Total Time: 30 min Prep: 20 min Cook: 10 min Yield:4 servings Level:Easy Ingredients 1 pound thin green beans (haricots verts) Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 cup grated Parmigiano-Reggiano Directions Preheat the oven to 400 degrees F. Trim off the tough end of the beans and arrange the beans on a nonstick cookie sheet. Drizzle with olive oil season with salt and pepper, to taste. Sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the beans, about 10 minutes. Let the beans sit a few minutes for the cheese to cool slightly. Lift the beans out onto a platter and serve. Read more at: http://www.foodnetwork.com/recipes/tyler-florence/parmesan-roasted-green-beans-recipe.html?oc=linkback

Oriental Salad with Ramen Noodles 1

http://busymomrecipes1.blogspot.com/2011/06/oriental-salad-with-ramen-noodles.html Oriental Salad 1 bag of cole slaw 1 bag of broccoli cole slaw (shown below) 1 pkg. Oriental ramen noodles 1 small bag of slivered almonds cashews or peanuts (optional) Dressing 1/2 cup canola oil 1/2 cup sugar 1/4 cup cider vinegar 2 TBS. soy sauce Season packet from the Ramen noodles Preheat oven to 300-degrees. Line a cookie sheet with foil to save on clean up. Spread the bag of slivered almonds over the foil. Break up the uncooked noodles in the packet of Ramen noodles and spread them out with the slivered almonds. Bake noodles and almonds for about 12 minutes or until golden While noodles and almonds are baking, mix up the dressing. I start by measuring the sugar, then mixing in the oil so the sugar doesn't stick to the oil in the measuring cup. Stir all the ingredients together and set aside until you're ready to toss salad. To toss salad, add the cole slaw and broccoli cole slaw to a large bowl. Mix the slaws together. Add the toasted almonds and Ramen noodles and mix. he dressing constantly separates, so right before you add it to the salad, stir well.

Apple-and-Pear Slaw

http://forums.provida.com/6weekbodymakeover/appleandpearslaw_1175900/reply.html Make-ahead tip: The dressing can be made up to one week in advance; cover and chill. Slice the fruit, and toss it with the coleslaw mix and dressing in the morning. 1/4 cup cider vinegar 1 tablespoon Brown Sugar Twin 1/4 teaspoon black pepper 2 cups thinly sliced Granny Smith apple (about 1 large apple) 2 cups thinly sliced pear (about 1 large pear) 12 ounces shredded cabbage (about ½ a medium head) Combine vinegar, pepper and Sugar Twin in a bowl and set aside. Combine apple, pear, and coleslaw in a large bowl; stir in dressing. Chill up to 2 hours. Compatible with Body Type: Breakfast B-C-E Morning Snack B Lunch Afternoon Snack A Dinner PM Snack A-C This Recipe Contains: Fruit B, Free Veggies

Gingered Asparagus

http://forums.provida.com/6weekbodymakeover/gingeredasparagus_1256009/reply.html 1 pound asparagus spears, washed and dried 2 teaspoons fresh ginger, grated 2 cloves garlic, minced 2 teaspoons fresh parsley, chopped ¼ cup nsa chicken broth 2 teaspoons fresh lemon juice 1 tablespoon flaxseed oil** (optional) 1 teaspoon dried mint (optional) In a medium sized bowl, toss the asparagus with ginger, garlic and parsley, and let stand for 20 minutes or longer. Bring broth to a quick boil in a nonstick skillet. Add asparagus and herbs to the broth, lower heat, and sauté for 12 minutes, turning the asparagus occasionally until the spears are just tender. Remove onto a serving dish and drizzle with lemon juice and flaxseed oil. ** Can also add 1 teaspoon dried mint to the seasonings. ** ingredient is not recommended for use during the reduction phase of program. See ingredient link, BMOS Note and "General Food and Cooking" FAQ for more detail. Compatible with Body Type: Breakfast A-B-C-D-E Morning Snack A-B-C-D-E Lunch A-B-C-D-E Afternoon Snack A-B-C-D-E Dinner A-B-C-D-E PM Snack A-B-C-D-E This Recipe Contains: Free Veggies

Rosemary Asparagus

http://forums.provida.com/6weekbodymakeover/rosemaryasparagus_1256048/reply.html 1 cup nsa chicken stock 1 clove garlic, halved 1 teaspoon dried rosemary 1 bay leaf 1 pound thin asparagus spears ½ cup chopped onions 1 tablespoon minced fresh parsley Pour the stock into a large frying pan. Add the garlic, rosemary and bay leaf. Bring to a simmer. Prepare the asparagus by holding each spear at its ends and bending until it snaps. Discard the tough bottom parts. Set the spears in the frying pan and cover with the onions. Partially cover the pan. Simmer for 4 minutes. Remove the spears from the stock and place on a serving platter. Discard the bay leaf. Strain the stock into a small bowl, reserving the onions and garlic. Place the onions, garlic and parsley in a blender or food processor. Add 1/3 cup of the reserved stock. Process until smooth. Drizzle the sauce over warm asparagus. Compatible with Body Type: Breakfast A-B-C-D-E Morning Snack A-B-C-D-E Lunch A-B-C-D-E Afternoon Snack A-B-C-D-E Dinner A-B-C-D-E PM Snack A-B-C-D-E This Recipe Contains: Free Veggies