This is a nice, light, summer vegetable pasta dish. I've been using veggies from our own garden and I'm loving it! This is my new favorite, so enjoy!
3 or 4 oz. whole wheat angel hair pasta
salt & pepper
fresh roma tomatoes
Salt and pepper chicken breast and grill until done. Slice zucchini into 1/2 inch slices, salt & pepper them, and grill until fork goes easily in the middle of slice. Cook pasta according to package directions (usually about 3 minutes in boiling water--don't overcook!). Drain pasta and return to pot. Add about 1 tablespoon Olive Oil & 1 Tablespoon balsamic vinegar, & 1 teaspoon minced garlic. Toss to coat noodles, and place back on burner (turn heat to lowest setting). Cut up chicken, zucchini, & tomatoes into bite-size pieces, then add to pasta. Add 1 to 2 tablespoons parmesan cheese, 3 Tbs. feta cheese, 1 to 2 Tbs. chopped fresh basil. Mix together well, add salt and pepper to taste. Serve immediately.
Serves 1 to 2 people.
Wednesday, July 6, 2011
CHEESE AND EGG BAKE
12 oz. Mozzarella cheese - grated
12 oz. Cheddar cheese - grated
10 - 12 eggs
1/2 cup flour
1 3/4 cups milk
1 Tbs. fresh parsley
8 oz. sausage (cooked & drained)
1/4 cup margarine
1/3 cup chopped green onion
1/2 red bell pepper - chopped
Melt margarine in pan and saute vegetables till tender.
In 9 x 13 pan put vegetables and butter,
then half of the cheese, then meat, then the rest of cheese.
Mix eggs, flour and parsley. Pour over the top of cheese
and sprinkle with paprika.
Bake uncovered for 35- 40 minutes at 350 deg.
* Can also spray pan with Pam, and mix everything together
with the meat & cheese. This makes it easy to make ahead.