The Menu
Spaghetti with Zucchini and Beans
SUMMER SALAD
Strawberry-Cream Swirled Brownies
The Recipes
Spaghetti with Zucchini and Beans
serves 4
Here’s a great tasting skillet dinner made with spaghetti, beans and veggies – ready in 15 minutes.
http://www.bettycrocker.com
6 oz uncooked spaghetti
3 cups chopped zucchini (2 medium)
1/3 cup water
1 tablespoon tomato paste
1/4 teaspoon kosher (coarse) salt
1/8 teaspoon coarse ground black pepper
1 can (15.5 oz) great northern beans, drained, rinsed
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1/2 cup crumbled feta cheese (2 oz)
1 Cook spaghetti as directed on package, omitting salt and oil; drain.
2 Meanwhile, spray 12-inch skillet with olive oil cooking spray; heat over medium-high heat. Add zucchini; cook 5 minutes, stirring occasionally, until lightly browned. Stir in water, tomato paste, salt, pepper, beans and tomatoes. Cover; simmer 4 minutes or until thoroughly heated.
3 On each of 4 plates, place about 2/3 cup spaghetti. Top each with 1 cup zucchini mixture and 2 tablespoons cheese.
Per Serving
Calories 390 (Calories from Fat nc), Total Fat 4g (Saturated Fat 2 1/2g, Trans Fat ncg),
Cholesterol ncmg; Sodium 450mg; Total Carbohydrate 56g (Dietary Fiber 7g, Sugars ncg), Protein 34g.
Exchanges: 3 1/2 Starch; 1 1/2 Vegetable; 1 Very Lean Meat.
Carbohydrate Choices: 4.
SUMMER SALAD
http://www.cook s.com/rec/doc/0,1641,133179-250195,00.html
2 medium cucumbers
2-3 medium tomatoes
1 each yellow, red and green bell peppers
1 small onion (optional)
2 cups zesty Italian salad dressing
Peel and thinly slice cucumbers, dice remaining ingredients. Combine all ingredients with salad dressing. Chill and serve.
Strawberry-Cream Swirled Brownies
serves 12
Bloggers Adam and Joanne Gallagher from Inspired Taste bake fudgy brownies with the sweet addition of strawberry cream.
http://www.bettycrocker.com
http://www.inspiredtaste.net/
1 box (1 lb 2 oz) ultimate fudge Premium brownie mix
1/4 cup water
1/4 cup vegetable oil
1 egg
3/4 cup marshmallow creme (from 7-oz jar)
1/4 cup strawberry jam
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 11x7-inch pan with shortening or cooking spray.
In medium bowl, stir brownie mix, pouch of fudge, water, oil and egg until well blended. Spread batter in pan.
In small bowl, stir marshmallow creme and jam until well blended. Drop strawberry cream by tablespoonfuls evenly onto brownie batter. Cut through batter several times with knife for marbled design.
Bake 32 to 35 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour. Cut into 4 rows by 3 rows.
TIPS:
For thinner brownies, bake in a 13x9-inch pan for 22 to 24 minutes.
To cut brownies easily, freeze cooled brownies, tightly covered, for 15 minutes or until firm. Then use a heavy sharp knife for cutting.
NOTE:
I didn't use the strawberry jam since I didn't have any on hand but added pecans to give a rocky road feel.
Spaghetti with Zucchini and Beans
SUMMER SALAD
Strawberry-Cream Swirled Brownies
The Recipes
Spaghetti with Zucchini and Beans
serves 4
Here’s a great tasting skillet dinner made with spaghetti, beans and veggies – ready in 15 minutes.
http://www.bettycrocker.com
6 oz uncooked spaghetti
3 cups chopped zucchini (2 medium)
1/3 cup water
1 tablespoon tomato paste
1/4 teaspoon kosher (coarse) salt
1/8 teaspoon coarse ground black pepper
1 can (15.5 oz) great northern beans, drained, rinsed
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1/2 cup crumbled feta cheese (2 oz)
1 Cook spaghetti as directed on package, omitting salt and oil; drain.
2 Meanwhile, spray 12-inch skillet with olive oil cooking spray; heat over medium-high heat. Add zucchini; cook 5 minutes, stirring occasionally, until lightly browned. Stir in water, tomato paste, salt, pepper, beans and tomatoes. Cover; simmer 4 minutes or until thoroughly heated.
3 On each of 4 plates, place about 2/3 cup spaghetti. Top each with 1 cup zucchini mixture and 2 tablespoons cheese.
Per Serving
Calories 390 (Calories from Fat nc), Total Fat 4g (Saturated Fat 2 1/2g, Trans Fat ncg),
Cholesterol ncmg; Sodium 450mg; Total Carbohydrate 56g (Dietary Fiber 7g, Sugars ncg), Protein 34g.
Exchanges: 3 1/2 Starch; 1 1/2 Vegetable; 1 Very Lean Meat.
Carbohydrate Choices: 4.
SUMMER SALAD
http://www.cook s.com/rec/doc/0,1641,133179-250195,00.html
2 medium cucumbers
2-3 medium tomatoes
1 each yellow, red and green bell peppers
1 small onion (optional)
2 cups zesty Italian salad dressing
Peel and thinly slice cucumbers, dice remaining ingredients. Combine all ingredients with salad dressing. Chill and serve.
Strawberry-Cream Swirled Brownies
serves 12
Bloggers Adam and Joanne Gallagher from Inspired Taste bake fudgy brownies with the sweet addition of strawberry cream.
http://www.bettycrocker.com
http://www.inspiredtaste.net/
1 box (1 lb 2 oz) ultimate fudge Premium brownie mix
1/4 cup water
1/4 cup vegetable oil
1 egg
3/4 cup marshmallow creme (from 7-oz jar)
1/4 cup strawberry jam
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 11x7-inch pan with shortening or cooking spray.
In medium bowl, stir brownie mix, pouch of fudge, water, oil and egg until well blended. Spread batter in pan.
In small bowl, stir marshmallow creme and jam until well blended. Drop strawberry cream by tablespoonfuls evenly onto brownie batter. Cut through batter several times with knife for marbled design.
Bake 32 to 35 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour. Cut into 4 rows by 3 rows.
TIPS:
For thinner brownies, bake in a 13x9-inch pan for 22 to 24 minutes.
To cut brownies easily, freeze cooled brownies, tightly covered, for 15 minutes or until firm. Then use a heavy sharp knife for cutting.
NOTE:
I didn't use the strawberry jam since I didn't have any on hand but added pecans to give a rocky road feel.
