Tag Archives: parmesan

Zucchini Frittata

5 Apr

This recipe is the best because you only need one skillet to make it!

Zucchini Frittata


1 onion, chopped
2 cloves garlic, minced
1 large zucchini, chopped
2 TB olive oil
1 TB flour
6 eggs
2 TB oregano
1 ts salt
1/2 ts black pepper
1/2 cup ricotta cheese
1/2 cup yogurt
1/4 cup grated parmesan
1/4 grated cheese


1. Heat oven safe skillet over high heat. When pan is hot, add olive oil. When oil is hot, add onions and cook 3 minutes.
2. Add garlic and cook 30 seconds. Add zucchini and flour and mix thoroughly. Continue cooking and stirring occassionally until zucchini is golden brown.
3. Beat eggs, salt and pepper in mixing bowl. Add ricotta, yogurt and parmesan. Mix well.
4. Add egg mixture to hot skillet and mix everything together.
5. Place your oven safe skillet into a preheated 350 degree F oven. Cook 30 minutes.

Cream of Spinach Pasta

28 Mar

I have been sticking with tomato based pasta sauces for a while, but wanted to shake things up a bit with a cream based sauce. It is a great way to get yourself to eat some more spinach!

Cream of Spinach Pasta
Serves 4
Prep. Time: 5 minutes
Cooking Time: 15 minutes

3/4 cup butter
1 clove garlic, minced
1/2 onion, chopped
1 lb. frozen spinach
1 lb. pasta of your choice
1 1/2 cups grated Parmesan Cheese
1 cup milk

1.  In a medium-sized skillet, melt half the butter and add the garlic and onion. Cook until golden but not browned. Add the spinach and partially cover the pan until the spinach has heated through.

2. Meanwhile, cook the noodles according to the package directions. Drain the pasta and return it to the pot. Toss it with the remaining butter, the spinach mixture, cheese, and cream until all are blended and heated through.

5 Recipes for $50

7 Mar

So, this week I seemed to be into eating Chicken and Broccoli, but not in the same recipe. I think my favorite for the week is the Chicken Parmesan which I surprisingly made on the fly one night.

This Week’s Recipes:

VEGAN Broccoli and Cashews over Millet
Parmesan Chicken and Pasta
VEGETARIAN Green Beans, Potatoes and Eggs for Dinner
Super Simple Chicken Quesadillas
VEGETARIAN Broccoli and Potato Casserole


For a Printable PDF shopping list CLICK HERE.
Don’t forget, I haven’t included all of the seasonings in the list (I assume that some of it is already in your house). So, double check the recipes before you go to the grocery store.

Green Peas with Garlic Pasta

24 Jan

Green Peas with Garlic Pasta
Vegetarian Recipe

Serves 4
Prep Time: 5 minutes
Cooking Time: 20 minutes


1 pound pasta, your choice
1/4 cup olive oil
5 garlic cloves, chopped
1/2 ts red pepper flakes
1 onion, chopped
1/2 ts thyme
3/4 cup white vinegar
2 cups veggie stock
2 cups frozen peas
1 cup grated Parmesan


1. Bring 6 quarts of water to a boil. Cook your pasta according to the directions on the package.
2. Heat saute pan, add olive oil; when oil is hot, add onions, red pepper flakes, thyme, salt and pepper. Cook for 5 minutes, stirring occasionally.
3. Add garlic and cook 1 minute.
4. Add vinegar and cook for 2 minutes. Add veggie stock and cook another 2 minutes.
5. Add frozen peas and 1 cup of your pasta water to your saute pan.
6. Bring sauce to a boil, add drained cooked pasta and Parmesan. Mix it all until even coated.

Caesar Pasta with Romaine and Parmesan

10 Jan

Caesar Pasta with Romaine and Parmesan

Recipe found in:

Serves 4

Prep. Time: 10 minutes
Cooking Time: 15 minutes


2 TB salt
1 lb. Linguine
½ cup olive oil
6 anchovy fillets, minced
1 TB capers, rinsed and drained
3 garlic cloves, minced
3 heads of romaine, washed and bases removed
½ tsp. Black pepper
¼ cup lemon juice
½ cup Parmesan


  1. Bring large sauce pan filled with water to a boil. Add salt.
  2. Add pasta to sauce pan and cook it 8-10 minutes (al dente). When you drain the pasta, save ½ cup of pasta water.
  3. When your pasta has 5 minutes left to cook, heat olive oil in a large saute pan. Add anchovies and capers to high heat and cook for 3 minutes. Add garlic, lettuce, pepper, lemon juice.
  4. Saute until lettuce just wilts. Stir in cooked linguine and Parmesan. Season with salt and pepper to taste.

Baked Eggplant Parmesan

28 Dec

Baked Eggplant Parmesan

Serves: 4
Prep. Time: 10 minutes
Cooking Time: 45 minutes


4 servings pasta of your choice, cooked and drained
1 large eggplant, peeled and sliced lengthwise into 1/2-inch-thick pieces
2 eggs, lightly beaten in a shallow bowl, seasoned with salt and pepper
1 1/2 cups bread crumbs
1/4 ts dried thyme
1/4 ts dried oregano
1/4 ts dried basil
2 TB olive oil
1 jar pasta sauce
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese


1. Preheat oven to 375 degrees F. Leave the baking sheet you will be using inside the oven.
2. In a small, shallow bowl, mix bread crumbs with thyme, oregano, and basil.
2. Dip eggplant slices into beaten egg bowl, then in bread crumbs.
3. Spread oil on hot baking sheet and place breaded eggplant slices on it in a single layer.
4. Bake 15 minutes.
5. Flip and bake another 15 minutes.
6. Turn up oven to 475 degrees F.
7. Mix pasta and past sauce. Place on bottom of baking dish. Top with eggplant, then cheese.
8. Bake another 15 minutes. It’s done when the cheese is golden brown.