Since I have mentioned we eat vegetarian most nights out of the week for budget reasons, I am going to share a few yummies! Both of the following recipes are from the American Heart Associations Meals in Minutes cookbook.

Rosemary Peas and Pasta (I serve this with Costco’s organic spring mix salad with lemon juice as dressing)

Ingredients:

  • 12 ounces dried medium pasta shells
  • 1 tablespoon extra-virgin olive oil
  • 20 ounce bag frozen green peas
  • 3/4 cup frozen chopped onion or 1 large onion coarsely chopped (I prefer fresh)
  • 2 tablespoon bottled minced garlic or 12 medium cloves garlic, minced
  • 1 teaspoon dried rosemary, crushed
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon black pepper
  • 3 tablespoons shredded or grated parmesan cheese

Directions:

  1. Cook pasta using package directions, omitting salt and oil. Reserve 2 cups cooking liquid, drain pasta and leave in colander.
  2. Meanwhile, heat a large skillet over medium heat. Add oil and swirm to coat botom of skillet. Cook peas, onion, garlic, rosemary, and red pepper flakes, covered for 7-10 minutes, stirring occasionally.
  3. Stir in reserved cooking liquid and black pepper. Cook, covered for 3 minutes, stirring occasionally.
  4. To serve, transwer pasta to a large serving bowl; stir in pea mixture. Sprinkle with Parmesan.

Tex-Mex Pilaf

Ingredients:

  • 2 teaspoons olive oil
  • 1/2 cup frozen chopped onion or 1 medium onion, chopped
  • 15-ounce can no-salt kidney beans, rinsed and drained
  • 1 1/4 cups water or low-sodium chicken broth
  • 1 cup uncooked rice (we prefer brown)
  • 1 cup fresh or frozen no salt added whole kernel corn
  • 1 cup chunky salsa
  • 1/4 cup lentils, sorted for stones and shriveled lentils and rinsed
  • 1/2 cup chopped red bell pepper or canned pimiento, drained
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon crushed red pepper flakes
  • Dash garlic powder

Directions

  1. Heat a heavy 2-quart saucepan over medium-high heat. Add oil and swirl to coat bottom of pan. Cook onion for 2 minutes, or until translucent, stirring occasionally.
  2. Stir in remaining ingredients; bring to a boil over high heat. Reduce heat to low and cook, covered for 30 minutes, or until lentils and rice are cooked through.

The recipe also says you could add chopped skinless chicken or lean low sodium ham, but we love it just the way it is!

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