Curley Quinoa & Faux Tender Toss

Taste like chicken...but it's not! Even meat eaters would enjoy this dish. I like to use Trader Joe's chickenless tenders. But any chickenless tender would work.

Curley Quinoa & Faux Tender Toss

1 8-oz. chickenless tenders
1 8-oz. box Quinoa Pasta Veggie Curls
3 carrots, sliced
3 cups broccoli flowerets
1 red bell pepper, seeded and chopped
2 garlic cloves, minced
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. ground sage
1/2 tsp. thyme
1 small lemon, zest and juiced

-Cook chickenless tenders according to package directions.
-Meanwhile, cook pasta according to package directions. Drain.
-In a large skillet, line the bottom with water. On medium heat, add carrots and cook for 2 minutes.
-Add broccoli, red bell pepper, minced garlic cloves, onion powder, garlic powder, ground sage & thyme.     Combine together. Cook for another 2-3 minutes stirring occasionally.
-Chop the chickenless tenders into 1" strips.
-Add the tenders, pasta, lemon zest and juice to the skillet. Combine well.
-Turn off heat and enjoy!

Vegetable Radiatore Summer Salad

I purchased this vegetable radiatore from Trader Joe's. The ingredients are Organic Durum Wheat Semolina, Spinach, Beet, Red Bell Pepper and Paprika. This salad is great for gatherings or just to make and nibble on for a few days! (this is what we do) This is a keeper and one to share!  Make ahead of time to so the flavors can blend and to get cold in the refrigerator!

Vegetable Radiatore Summer Salad

3/4 c. apple cider vinegar
2/3 c. turbinado sugar or raw sugar
1 1/2 TBSP. Dijon mustard
1/4 tsp. extra fine sea salt (optional)
1/8 tsp. black pepper
1/2 tsp. garlic powder
1 12-oz package vegetable radiatore
1/2 green bell pepper, seed and diced
2 TBSP. chopped green onion
1 cucumber, peeled, quartered, seeded & chopped (peeling optional)
1 roma tomato, chopped

-In a medium saucepan, whisk together the vinegar, sugar, mustard, salt, pepper and garlic powder.
-Bring to boil or until the sugar dissolves. Turn off heat and let cool.
-Boil pasta according to package directions. Drain and rinse under cold water.
-In a large container, add the pasta, veggies & vinegar mixture. Combine well.
-Cover & let set in refrigerator for at least 2 hours to get cold and flavors to blend.

Hot Penne Artichoke Toss

A can of artichokes, a package of white button mushrooms, red bell pepper and fire roasted tomatoes. Hmmm   Pulled out a box of whole grain penne pasta and WALA!

Hot Penne Artichoke Toss

8 oz or 3 cups dry whole grain penne
1- 8 oz package of white button mushrooms, sliced
1/2 large onion thinly sliced
1 red bell pepper seeded and thinly sliced
1-14 oz can artichoke hearts, drained, rinsed and quartered
1-14 oz can fire roasted diced tomatoes
3 garlic cloves minced
1 TBSP fresh oregano or 1 tbs. dry oregano
5 large sweet basil leafs rolled length wise and thinly sliced or 1 tbs.dry sweet basil
Salt & pepper (optional)


-Cook penne according to box directions and drain.
-In a large non-stick skillet on medium heat, saute the mushrooms and onions for approx 5 minutes
-Add the red bell pepper and cook for another 2 minutes, stirring frequently.
-Add artichokes, tomatoes, garlic, oregano and basil. Cook for another 5 minutes.
-Turn off heat and toss in the cooked penne and combine well.
-Season with salt and pepper.

Serve it up!

Spinach Stuffed Pasta Shells

There's not really a story behind this recipe. I was hungry for the pasta shells so I made them for dinner! 

Spinach Stuffed Pasta Shells

Recipe makes 12 stuffed shells

1 12 oz.  Mori Nu silken tofu, firm

1 box large pasta shells, 14 needed

1 10 oz. frozen chopped spinach, thawed & squeezed dry

1 TBSP Italian seasoning

1 TBSP nutritional yeast

1 TBSP lemon juice

5 fresh sweet basil leaves, minced

1/4 tsp. garlic powder

1/4 tsp. extra fine sea salt

Your favorite homemade or store bought pasta sauce

Preheat oven to 350 degrees. Coat a 8 x 11 1/2 baking dish with non-stick cooking spray.

-Drain the tofu in between paper towels or between dish towels until there's no longer moisture getting soaked up. If you have something heavy to put on top, this will help squeeze out the moisture. This will take approx. 15 minutes.

-Boil 14 pasta shells according to directions. In case a couple do tear, you have extra. Drain the shells and run under cool water where you can handle them.

-In a large bowl crumble the tofu. Add the remaining ingredients down to the sea salt and combine well.

-Spread a layer of pasta sauce over the bottom of the prepared baking dish.

-Stuff 12 shells equally. (or 14 if they didn't tear)

-Lay the shells in the baking dish and cover the tops with more pasta sauce.

-Cover with foil and bake for 30 minutes.

-Uncover and bake another 5 minutes.

Let cool for a few minutes and serve! You can top it off with some ground up cashews!!!!