Pasta with Chickpeas and Garlic Sauce

Contributed by Candice

A whirl in the food processor transforms the humble chickpea into a creamy sauce for pasta—a sauce that is a hallmark of rustic Italian cooking. Bolstered with garlic, tomatoes, and parmesan cheese, this easy dish makes the most of flavorful kitchen staples.

Pasta with Chickpeas and Garlic Sauce
This is a great idea for making a creamy pasta sauce with out having to add butter or cream. And it uses ingredients that I usually have on hand. I used the cheapo parmesan cheese instead of the real stuff and wheat pasta. It was delicious.
Ingredients
2 teaspoons olive oil
2 garlic cloves, peeled and crushed
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 (15.5-ounce) can chickpeas (garbanzo beans), drained
1 (14-ounce) can fat-free, less-sodium chicken broth
1 1/2 cups uncooked medium seashell pasta (about 6 ounces)
1/2 cup grape tomatoes, halved
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
3 tablespoons shredded Parmigiano-Reggiano cheese
Preparation
Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.

Place chickpea mixture in a food pro-cessor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately

Tomato Soup with Roasted Garlic and Seasonal Herbs

Tomato Soup with Roasted Garlic and Seasonal Herbs
Contributed by Candice

This is delicious. The cayenne pepper gives it the perfect kick. I will admit that I added a tiny bit of cream to the finished product. I just couldn't resist because I had it sitting in my fridge and I knew it would be so yummy in the soup.

1/2 large onion
1 rib celery
1 14.5-ounce can Muir Glen Fire-Roasted diced tomatoes*
1 14.5-ounce can Muir Glen Fire-Roasted crushed tomatoes*
1 1/2 cups vegetable broth
1 tablespoon oregano
1 teaspoon rosemary
1/8 teaspoon cayenne (or to taste)
4 cloves roasted garlic
1 tablespoon minced parsley
salt and pepper to taste
1/2-1 teaspoon agave nectar or sugar (optional)
4 tablespoons plain soy yogurt (optional, but good)

Sauté the onion and celery in a medium non-stick saucepan (sprayed with olive oil, if you like). When the onion is translucent, add the tomatoes, broth, oregano, rosemary, and cayenne. Simmer on very low heat for 10 minutes.

Transfer half of the soup to the blender, add the roasted garlic, and puree until fairly smooth. If you’d like a chunky soup, add the blended half back to the pot. For a smoother soup, blend the rest of the soup and return it to the pot. Add the parsley and salt and pepper to taste, and simmer for about 10 minutes to allow the flavors to blend. Taste the soup, and if it is too acidic, add a little agave nectar or sugar, just enough to take the edge off. Ladle into 4 bowls, and stir a tablespoon of soy yogurt into each. Serve with croûtons, if desired.

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Liz's Baked Zucchini Sticks

Liz’s Baked Zucchini Sticks
Contributed by Candice

I got this recipe from my sister in law and I think it is a fun and yummy way to eat zucchini.

3 medium zucchini sliced into 3" x 1/2" sticks
1 large egg white
1/3 cup seasoned bread crumbs
2 tbsp grated Pecorino Romano cheese
1/4 tsp garlic powder
salt & fresh pepper

Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown.

Crab and Avocado Salad

Crab and Avocado Salad
Contributed by Candice

Do you remember this recipe in Mom's Lion House Classics cookbook? I used to love it then and I found the recipe in my file and decided to try it and see if it was as good as I remembered. I think it is even better than I remembered. Peter wouldn't try even a little bite. In fact he sat there and stared at me, telling me that I was disgusting and I eat disgusting things. In other words, he is not a fan of this recipe. But that is okay because I love it.
• 2-3 large avocados, chopped
• 1 pkg. imitation crab meat
• 1 cup finely diced celery
• 1/2 - 1 cup radishes
• 2 Tbs. lemon juice
• 2 Tbs. vinegar
• 4 Tbs. oil
• 2 Tbs. green onion
• Dash of cayenne pepper
• Salt
• 3-4 tomatoes, chopped
Mix lemon juice, vinegar, and oil in small bowl. Pour over other ingredients and toss gently to coat.

Chicken Taco Soup

Chicken Taco Soup
Contributed by Candice

This is my favorite dinner. It's pretty healthy, it's easy, and I think it is delicious. And I love eating it again the next day. • 1-2 chicken breasts, chopped
• 1 tsp. olive oil
• 1 tsp. minced garlic
• 1 cup chopped onions
• ½ tsp. cumin
• 6 cups water
• 1 ½ Tbs. chicken base
• 1 cup frozen corn
• 1 cup brown rice
• 1 can black beans, rinsed and drained
• ½ tsp. chili powder
• 1 Tbs. lemon juice
• 2 cups fresh chunky salsa (I usually make this myself by cutting up fresh tomatoes, onions, and cilantro and tossing with lemon juice and salt)
Directions:
Saute chicken, garlic, and onion in oil. Add cumin and mix well. Add water, chicken base, chili powder, lemon juice, salsa, rice and beans. Bring soup to a boil. Reduce heat and simmer until rice is done. Add frozen corn.
Garnish with chopped avocado, shredded cheese, tortilla chips, cilantro and lime.

Dee's Healthy Bread

Dee's Healthy Bread
Contributed by Candice

This was a great bread recipe. Probably my favorite one so far. Instead of the bread flour I used 1/2 vital wheat gluten and the rest was all whole white wheat. I didn't follow the instructions as all, I just mixed the yeast and warm water and then began adding the other ingredients in ending with the whole wheat.
2 tablespoons active dry yeast
1 teaspoon white sugar
1/2 cup warm water
3 1/2 cups warm water
1/4 cup honey
1/4 cup molasses
1/2 cup vegetable oil
2 eggs 2 tablespoons lemon juice
7 cups whole wheat flour
1/4 cup flax seed
1/4 cup cracked wheat
1/4 cup sunflower seeds
4 teaspoons salt
4 cups bread flour
Directions
In a small bowl, dissolve the yeast and sugar in 1/2 cup warm water. In a large bowl, mix remaining 3 1/2 cups warm water, honey, molasses, oil, eggs and lemon juice. Mix well. Add yeast mixture and stir.
Gradually add 5 cups whole wheat flour beating well after each addition. Add the flax, cracked wheat and sunflower seeds, stir well.
Let stand for 20 minutes, until mixture is very light. Stir in salt and the rest of the flours until dough pulls away from the sides of the bowl.
Knead 10 to 15 minutes until dough is smooth and elastic. Put into a greased bowl and cover, let rise in the oven with light on until doubled, about 1 hour.
Punch down and shape into 6 round balls. Cover and let rest for 20 minutes.
Form into loaves and let rise covered in oven until doubled. Bake at 375 degrees F (190 degrees C) 25-35 minutes.
Nutritional Information
Amount Per Serving Calories: 97 | Total Fat: 2.5g | Cholesterol: 6mg Powered by ESHA Nutrient Database
Nutritional Information
Dee's Health Bread
Servings Per Recipe: 72

Amount Per Serving

Calories: 97

Total Fat: 2.5g
Cholesterol: 6mg
Sodium: 133mg
Total Carbs: 16.7g
Dietary Fiber: 2g
Protein: 3.1g

Celery Citrus Salad

Celery Citrus Salad
Contributed by Candice


This is a keeper. So yummy, yet very healthy. The feta cheese is the only fat in the salad. I did add some walnuts because I had some and they sounded good. Delicious!
5 honey tangerines, Murcotts or Satsumas
1 ounce (about 1/4 cup) feta cheese crumbles
2 tablespoons balsamic vinegar
4 cups (about 1/4 pound) mixed salad greens
1 cup roughly chopped celery leaves
3 cups sliced celery

Method
Squeeze juice from one citrus fruit into a large bowl. Add feta cheese and vinegar and mix with a fork, mashing the cheese to make a dressing. Peel remaining citrus and separate into segments. Transfer to bowl with dressing. Add salad greens, celery leaves and celery and toss well.

Nutrition

Per serving: 110 calories (15 from fat), 1.5g total fat, 1g saturated fat, 5mg cholesterol, 190mg sodium, 23g total carbohydrate (5g dietary fiber, 17g sugar), 4g protein