A Twist on Oatmeal Chocolate Chip Blondies...

Last week, I made Oatmeal Chocolate Chip Blondies which if I do say so myself we pretty yummy!  Tonight, I need to keep myself busy while doing laundry and I made Oatmeal Chocolate Chip Blondies with Orange Flavored Cranberries that I had from Trader Joe's.  It is definitely a tasty combo and I recommend you try it!  You can use dried cherries, raisins or even apricots.  Go for it, whatever your taste preference is!

Walnut Pesto

Pesto sauce is made with a mortar and pestle hence the word pesto, from the verb pestare – “to crush”.  Pesto alla Genovese is the pesto most are familiar with made with pine nuts.  Pesto di Noci is not as common but a great alternative to the traditional made with walnuts.  Not only does this provide a different flavor but, more importantly, an inexpensive option.

2 cups basil

1 cup toasted walnuts

½ cup oil

¼ cup grated cheese

1 medium garlic clove

1 lb whole wheat pasta

To toast the walnuts, place on a cookie sheet and bake at 400 degrees for around 15 minutes.  You will start to smell the walnuts as they are toasting which is so delicious!  Place basil, walnuts, cheese and garlic in a food processor or blend and pulse to break down ingredients.  Slowly add olive oil until the mixture becomes a creamy paste.  Cook pasta according to package directions, reserving 1 cup of pasta water.  Mix pesto sauce with pasta, if you prefer your pasta to be more moist you can slowly add the reserved pasta water.  Serve with grated cheese.

Fusilli with Roasted Broccoli and Cauliflower

1 cup broccoli and cauliflower florets

2 tbsp olive oil

salt and pepper to taste

2 tbsp butter

1 tbsp flour

1 small onion chopped

½ cup white wine

1 cup vegetable broth

½ tsp salt

½ tsp pepper

½ tsp garlic powder

Red pepper flakes (optional)

½ lb whole wheat fusilli

Preheat oven to 400 degrees.  Toss broccoli and cauliflower with olive oil salt and pepper.  Place on a baking sheet coated with cooking spray.  Back for 15-20 minutes.  While the veggies are roasting, melt butter in a saucepan and begin to brown onion.  Add flour and stir well.  Add wine, broth and spices.  Simmer over a low heat until sauce begins to thicken.  Add broccoli and cauliflower, stir to coat well.  Cook pasta according to package directions.  Pour sauce over pasta and serve with grated cheese.

Oatmeal Chocolate Chip Blondies

¼ cup melted butter (I used light whipped butter)

¼ cup egg white substitute

1 cup brown sugar

2 teaspoons vanilla

¾ cup flour (Try whole wheat flour)

½ teaspoon baking powder

¼ teaspoon salt

½  cup old fashioned oats

¼ cup chocolate chips

Preheat over to 350 degrees.

Combine flour, oats, salt and baking soda in a small bowl.  In a separate bowl combine, butter, egg, sugar and vanilla.  Add dry ingredients to wet.  Mix until just moist.  Stir in chocolate chips.  Spread batter into an 8x8 pan coated with cooking spray (batter will be stiff).  Back at 350 degrees for 25-28 minutes.  Cool in pan, cut and serve.

Dairy Free Zucchini Bread with Walnuts and Chocolate Chips

2 cups whole wheat flour

1 tbsp baking powder

½ tsp salt

1 tsp ground cinnamon

¾ cup almond milk (or milk of your choice)

½ cup silken tofu whipped (or 2 egg whites)

¼ cup canola oil

¼ cup honey

¼ cup turbinado sugar (or sugar of your choice)

1 cup zucchini shredded

½ cup walnuts

½ dairy free chocolate chips

Preheat oven to 350 degrees.  Mix flour, baking powder, salt and cinnamon in a bowl and set aside.  In a separate bowl mix milk, tofu, oil and honey.  Add sugar, zucchini, walnuts and chocolate chips, mix well.  Slowly combine wet and dry ingredients.  Bake in a loaf pan coated with cooking spray for 45-50 minutes.

You can sub 1 cup mashed bananas for zucchini.

White Bean Soup

2 tbsp olive oil

1 small onion chopped

1 small potato chopped

1 carrot chopped

1 can diced tomatoes (14.5 oz)

1 can cannellini beans (15 oz can, drain half liquid)

3 cups vegetable broth

1 cup water

2 cups baby spinach leaves

¾ cup orzo

Heat olive oil over medium heat, add chopped onion.  When onions begin to sweat add carrots and potatoes.  Cook until onions begin to brown stirring occasionally so veggies do not stick.  Add tomatoes, cannelini beans, 2 cups of vegetable broth, spinach and water, bring to a boil.  Reduce heat, add orzo and simmer for 20 mins.  If you prefer your soup more brothy add the remaining 1 cup of vegetable broth.  Serve with grated cheese.

Stuffed Peppers

1 lb chop meat of choice (or 1 package of smart ground)

½ cup quinoa (cooked according to package directions)

2 tbsp olive oil

1 clove garlic chopped

1 can diced tomatoes

¼ cup green olives

½ tbsp capers

¼ tsp chili powder

½ tsp garlic

1 tsp pepper

2 tsp salt

Hot sauce

4 good size peppers

Preheat oven to 400 degrees.  Cut tops off peppers and pull out the seeds in center.  Rinse with cold water and stand on paper towel to drain.  In a saucepan over medium heat, heat olive oil, add chop meat and cook until it starts to brown.  Add garlic and cook for around 2 minutes.  Add tomatoes, quinoa, olives, capers and spices to the pan, mix well.  Add hot sauce to your liking.  Cook for 5 minutes.  Fill each pepper with mixture and  lay in a baking pan sprayed with cooking spray.  Bake for 20-25 minutes or until peppers are tender.   Serve peppers whole or halve and serve open.

* Serving idea, halve peppers, sprinkle with cheddar cheese, and bake for 2-5 minutes to melt cheese.