Spinach Pasta Salad

June 4, 2015 Leave a Comment
Spinach Pasta Salad

Spinach Pasta Salad

 

This recipe, Spinach Pasta Salad, low in carbs, calories, cholesterol, this satisfying salad recipe is easy to make and makes enough to share or save for later.

 

Spinach Pasta Salad Recipe

 

Spinach Pasta Salad

1 cup uncooked bow tie pasta

1 package (10 oz.) fresh baby spinach

1 medium sweet yellow pepper, diced

½ cup chopped dried apricots

½ cup balsamic vinaigrette

 

Cook pasta according to package directions.  Meanwhile, in a large servings bowl, combine washed spinach, yellow pepper and apricots.

Drain pasta and rinse in cold water; add to spinach mixture.  Drizzle with vinaigrette and toss to coat.

8 – 10 servings

 

(Recipe for Spinach Pasts Salad, Diabetic Connect, 2015)

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Black Bean ‘n’ Pumpkin Chili

October 14, 2013 Leave a Comment
Black Bean 'n' Pumpkin Chili

Black Bean ‘n’ Pumpkin Chili

 

My family is crazy about this dish because it uses ingredients you might not ordinarily find in a comfort food favorite.  Believe it or not, pumpkin is what makes it so special.  Freeze a batch for later; it tastes even better reheated.

           Deborah Vliet                                                             Holland, MI                                                                      

 

Black Bean ‘n’ Pumpkin Chili Recipe

Black Bean ‘n’ Pumpkin Chili

2 Tbsp. olive oil

1 medium onion, chopped

1 sweet yellow pepper, chopped

3 garlic cloves, minced

2 cans (15 oz. each) black beans, rinsed and drained

1 can (15 oz.) solid-pack pumpkin

1 can (14 ½ oz.) diced tomatoes, undrained

3 cups chicken broth

2 ½ cups cubed cooked turkey

2 tsp. chili powder

1 ½  tsp. ground cumin

1 ½ tsp. dried oregano

½ tsp. salt

Cubed avocado and thinly sliced green onion

 

In a skillet, heat oil over medium-high heat.  Add onion, pepper and garlic; cook and stir until tender.

Transfer to a 5 qt. slow cooker; stir in the remaining ingredients.  Cook, covered, on low 4-5 hours.  Top with avocado and green onion.            10 servings

 

(Recipe for Black Bean ‘n’ Pumpkin Chili came from tasteofhome.com)

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Grilled Vegetable Orzo Salad

April 18, 2013 Leave a Comment
Grilled Vegetable Orzo Salad

Grilled Vegetable Orzo Salad

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

In-season veggies make tasty additions to this salad.  It’s perfect for picnics.

Grilled Vegetable Orzo Salad Recipe

Grilled Vegetables Orzo Salad

1 ¼ cups uncooked orzo pasta

½ lb. fresh asparagus, trimmed

1 medium zucchini, cut lengthwise into ½ inch slices

1 medium sweet yellow or red peppers, halved

1 large Portobello mushroom, stem removed

½ medium red onion, halved

Dressing:   1/3 cup olive oil

¼ cup balsamic vinegar

3 Tbsp. lemon juice

4 garlic cloves, minced

1 tsp. lemon-pepper seasoning

Salad:   1 cup grape tomatoes, halved

1 Tbsp. minced fresh parsley

1 Tbsp. minced fresh basil

½ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) crumbled feta cheese

Cook orzo according to package directions.  Meanwhile, place vegetables in a large bowl.  In a small bowl, whisk dressing ingredients.  Add to vegetables and toss to coat.

Remove vegetables, reserving dressing.  Grill mushrooms, pepper and onion, covered. Over medium heat 5-10 minutes or until tender; turning occasionally.   Grill asparagus and zucchini, uncovered, 3-4 minutes or until tender, turning occasionally.

When cool enough to handle, cut vegetables into bite-size pieces.  In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine.  Served at room temperature or chilled.  Just before serving, stir in cheese.

(Recipe for Grilled Vegetable Orzo Salad was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May 2013)

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