Creamy roasted red pepper sauce adds a little zest to this easy pasta dish. Double the recipe if you plan on using this as a dinner entree or roast extra veggies and use them the next day in the Grilled Veggie Sandwich.

Serves 4   Time: 1-1/5 hours (1 hour roasting time for vegetables)

Ingredients:
3 red bell peppers
2 small onions
1 whole garlic bulb
1/2 teaspoon olive oil
1/4 cup chopped fresh basil
1/4 teaspoon crushed red pepper
1/2 cup non-fat plain Greek yogurt
1/4 cup fresh shredded Parmesan cheese
8 ounces pasta shells

Directions:

1. Pre-heat oven to 350 degrees.
2. Cut bell peppers in half removing the seeds and membranes. Remove the papery outer garlic skin, keeping the inner skin intact. Cut the top 1/4 inch of the bulb exposing the individual cloves.
3. Coat the bell peppers, onions and garlic in the olive oil. Wrap the garlic bulb in foil and roast along with the peppers and onions on a baking sheet for 1 hour.
4. When vegetables have about 15 minutes remaining, bring water to boil in a pasta pot. Cook pasta according to box directions.
5. When the vegetables are tender remove from oven and let cool 5-10 minutes. 
6. Remove the skin from the bell peppers and the onions. Squeeze the bottom part of the garlic bulb so the roasted garlic comes out the top.
7. Place the bell peppers, onions, garlic, basil, crushed red peppers and yogurt in a blender. Blend until smooth.
8. Drain pasta and place into a warm serving dish. Mix the sauce with the pasta shells and top with Parmesan cheese.

Calories 288, Fat 4.9g, Cholesterol 50mg, Sodium 155mg
Carbohydrates 44.0g, Fiber 2.5g, Sugars 9.3g, Protein 13.1g

These Portobello mushroom burgers are delicious. They make a fabulous summertime meal. To save time, you can use any leftover marinade as a condiment to brush on your mushrooms.

Serves 4   Time: ~40 minutes

Ingredients:
1 large onion sliced + 1/2 tablespoon olive oil
4 portobello mushrooms, cleaned and stems removed
1 clove garlic, minced
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon chopped fresh basil
4 1-ounce mozzarella cheese slices (optional)
4 hamburger buns

Directions:

1. Heat large saute pan, add olive oil. 
2. Saute onions over medium low heat, stirring as needed for about 30 minutes.
3. While onions are caramelizing, mix garlic, vinegar, oil and basil in small bowl.
4. Prepare grill for medium-high heat.
5. Oil grill grate. 
6. Baste mushroom caps with marinade. 
7. Grill mushrooms about 5-6 minutes.
8. Turn mushrooms over basting with marinade again. Grill another 5-6 minutes.
9. Top with cheese during the last minute of grilling.
10. Top with your favorite toppings

• If you don't have access to a grill you can broil the mushroom caps. Place a rack on top of a cookie sheet. Place the mushroom caps on the rack and follow the directions above.

With Cheese:
Calories 317, Fat 16.0g, Cholesterol 15mg, Sodium 358mg
Fiber 2.6 g, Sugars 4.5g, Protein 14.9g

Without Cheese:
Calories 231, Fat 10.3g, Cholesterol 0mg, Sodium 208mg
Carbohydrates 27.9g, Fiber 2.6g, Sugars 4.3g, Protein 7.5g

This is a wonderful meatless pasta recipe that will help keep you warm and satisfied this winter. It is adapted from an old Family Circle recipe I've had for a long time. It's very easy to switch the vegetables to whatever you have on hand making it great for a last minute meal or to use up what you have sitting in your refrigerator.

Serves  4   Time: 1 hour

Ingredients:
2 tablespoons olive oil
1 cup chopped onions
2 cloves garlic, chopped
1 cup sliced fresh mushrooms
2 medium tomatoes, chopped
1/4 cup red wine
1 bunch fresh spinach, washed and trimmed
2-3 fresh basil, chopped
1/2 tablespoon fresh marjoram (or oregano)
1 ear fresh corn kernels, cooked (or 1/2 cup thawed)
8 ounces cooked short pasta (ziti, rotini, etc.)
8 ounces low fat ricotta cheese
1/4 cup grated Parmesan cheese

Directions:

1. Heat oil in large skillet, saute onion and garlic about 3-4 minutes over medium heat.
2. Saute mushrooms with the onions and garlic, sauteing until tender.
3. Add tomatoes, red wine, basil and marjoram bringing to a boil.
4. Reduce heat, simmer uncovered for 15-20 minutes.
5. Stir spinach and corn kernels into tomato mixture until spinach wilts.
6. Add cooked pasta and ricotta cheese, mix well.
7. Pre-heat oven to 350°. 
8. Pour pasta into lightly oiled 9x11 baking dish.
9. Sprinkle with Parmesan cheese.
10. Bake covered for 30 minutes.

Calories 405, Fat 15.3g, Cholesterol 64mg, Sodium257mg
Carbihydrates 47.3g, Fiber 3.8g, Sugar 4.5g, Protein 19.8g

This eggless breakfast scramble may be missing the eggs but it isn't missing the flavor. The tofu has the same consistency as scrambled eggs making it a perfect substitute for any scrambled egg recipe.

Serves 2   Time: 35 minutes

Ingredients:
12 ounces (1 package) firm tofu, drained for 30 minutes.
1/2 tablespoon canola or olive oil
1 clove garlic, chopped
1/2 cup onion, chopped
1/2 teaspoon turmeric
salt and pepper to taste

Instructions:

1. Remove tofu from package, place a clean kitchen towel on a plate, arrange the drained tofu on top of the towel and place another clean kitchen towel on top of the tofu. Now set a plate or cutting board on top. This will squeeze the moisture out of the tofu. You can also place the plate with tofu and towels in the refrigerator overnight.
2. Using your fingers crumble the tofu into small pieces. Set aside.
3. Heat oil in small skillet set to medium.
4. Cook garlic and onion until translucent, about 4-5 minutes.
5. Stir in crumbled tofu and turmeric.
6. Cook about 3-5 minutes.

Calories 166, Fat 10.7g, Cholesterol 0mg, Sodium 21mg
Carbohydrates 6.3g, Fiber 2.3g, Sugars 2.2g, Protein 14.4g

Eggplant parmigiana (or eggplant parmesan) is a Southern Italian dish usually layered with fried eggplant slices, cheese and tomato sauce. My delicious, healthy eggplant parmesan recipe is a lighter version because I bake the slices instead of frying them. This Italian style dish is a great way to add nutrient dense eggplant to your diet. 

Serves 6   Time: About 1 hour and 15 minutes

Ingredients:
1 large eggplant, cut crosswise into 1/2-inch-thick slices
2 eggs, lightly beaten
1/2 cup flour
1 cup whole wheat breadcrumbs
2 tablespoons each, fresh basil and oregano 
1 tablespoon garlic powder
8 ounces low-fat Ricotta cheese
Tomato sauce (click here for my homemade sauce)
1/4 cup shredded fresh Parmigiano-Reggiano cheese

Directions:

1. Preheat oven to 450°. Line 2 baking sheets with parchment paper (or lightly coat with cooking oil)
2. Using 3 shallow bowls; place flour in one bowl, eggs in second bowl and breadcrumbs in the third bowl.
3. Add basil, oregano and garlic powder to the breadcrumbs, mix well.
4. Coat each side of eggplant with flour, then egg, finish coating each slice with breadcrumbs.
5. Place prepares eggplant slices on prepared baking sheet and bake for 10 minutes per side.
6. Spoon 1/2 of the  pasta sauce into bottom of a 13 x 9-inch glass baking dish. 
7. Layer half of eggplant slices over pasta sauce.  
8. Top each slice with a scoop of Ricotta cheese. 
9. Arrange one eggplant slice on top of Ricotta cheese.
10. Carefully spoon remaining sauce over each eggplant stack.
11.  Sprinkle Parmesan-Reggiano cheese over sauce.
12. Cover tightly with aluminum foil.  
13. Bake at 450° for 30 minutes; cool 10 minutes before serving.
    

Calories 277, Fat 10.3g, Cholesterol 77mg, Sodium 439mg
Carbohydrates 31.6g, Fiber 5.1g, Sugars 7.1g, Protein 16.6g