Lemon Spaghetti

Ingredients

• 8 oz dry spaghetti or angel hair (half of a box)
• 1/2 cup grated parmesan
• 4 tsp olive oil
• 3 cloves garlic, finely chopped
• 1 lemon or 3 tbsp lemon juice
• 4 tbsp chopped pine nuts or Italian bread crumbs
• 10 basil leaves, coarsely chopped
• Pepper to season

Preparation

1. Pour in olive oil and chopped up garlic into a small frying pan and let it cook over low, until the garlic starts to brown on edges, about 3-5 minutes. Immediately remove from heat and pour into mixing bowl.
2. Meanwhile, boil up the pasta.
3. Add parmesan and pine nuts to the mixing bowl.
4. Add spaghetti, lemon juice, and basil and toss. Top with pepper and serve

Tortellini Soup

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 1 green pepper, diced
• 2 cloves garlic, diced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp ground pepper
• 1 14 oz can Italian-style diced tomatoes
• 6 cups vegetable stock
• 1 500g pkg of fresh tortellini
• 1/4 tsp salt

Preparations:

1. Heat oil in a large soup pot over medium heat.
2. Add onions, green pepper, and garlic in that order as you chop them. Cook an additional 5 minutes.
3. Add basil, oregano, and pepper. Cook for 1 minute.
4. Add tomatoes and stock. Heat on high until boiling, reduce to medium, and add tortellini.
5. Simmer uncovered for 10 minutes, until pasta is cooked. Add salt if desired. 

Cook Time: 35 minutes
Serves: 8 

Cheesy Zucchini Bake

Ingredients:

• 2 medium zucchini
• 2 medium-sized yellow squash
• 4 Tbsp chopped fresh basil
• 4 Tbsp thinly sliced green onion
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley
• 3/4 tsp garlic powder
• 1 shredded Italian cheese
• 1/2 cup grated Parmesan

Preparations: 

1. Preheat oven to 350F. Spray an 8" x 8" baking dish with non-stick spray. 
2. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop. Slice green onions. 
3. Combine the sliced squash, chopped basil, sliced green onions, oregano, parsley, garlic powder, half cup of shredded cheese, all the parmesan, and stir together until the veggies are coated with cheese and the herbs are well-distributed. 
4. Put the mixture in the baking dish and bake uncovered for about 40 minutes.
5. Take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of shredded cheese. Put the dish back in the oven and bake 20 minutes longer, or until the cheese is melted and nicely browned.

Cook Time: 1.25 hours

Serves: 9

Baked Sweet Potato Fries

Ingredients:

• 2 Sweet Potatoes
• 1 Tbsp Taco Seasoning
• 1 Tsp Cayenne
• 2 Tbsp Canola Oil

Preparations:

1. Peel the sweet potatoes and chop into french fries, 1/8" x 1/4" x length of your choice.
2. Place in plastic bag. Pour in canola oil, seal, and shake.
3. Add seasoning to bag, seal, and shake.
4. Spread onto two cookie sheets, place in 350 F oven for 15 minutes.
5. Flip and cook for another 20 minutes at 400 F.

Cook Time: 50 minutes
Serves: 4 

Vegetarian Meatloaf

Ingredients:

• 1.5 pound soy ground beef (thawed) (2 bags 'Morningstar Farms' crumbles)
• 1 Tsp Italian-style seasoning
• 2 Tsp onion powder
• 1 Tbsp low-sodium vegetarian gravy granules
• 1/8 Tsp parsley flakes
• 1/8 Tsp paprika
• 1/8 Tsp ground black pepper
• 4-5 slices leftover bread (heels are great), cut into cubes
• 1/2 cup milk (add as needed)
• 1 egg
• 3 Tbsp mustard, divided
• 1/2 cup ketchup, divided
• 3 Tbsp brown sugar

Preparations:

1. Preheat oven to 425 degrees F
2. In a large bowl, thoroughly mix ground beef and spices. Mix in bread, milk, egg, 2 tablespoons mustard and 1/4 cup ketchup.
3. Press the meat mixture into a loaf pan. In a small bowl, stir together remaining mustard, ketchup and brown sugar; pour on top of the meat loaf.
4. Bake for 40 minutes, or until the edges are just crispy and the top has a crust.  

Cook Time: 50 minutes
Serves: 6