1 lb Italian sausage (mild, sweet, or spicy will work)
5 cloves garlic, minced
3 Tablespoons tomato paste
2 cups grape tomatoes
1 cup white wine or chicken broth
2 small zucchini, diced
1 teaspoon salt
1/2 teaspoon black pepper
Handful fresh basil, chopped
freshly grated Parmesan cheese
Bring a large pot of salted water to a boil over medium-high heat.
Add oil to a large, wide pot and bring to a simmer over medium heat. Add in the onion and crushed red pepper and cook until the onion is very soft, about 10 minutes. Add in the sausage and, using a wooden spoon, break it into small pieces. Cook until sausage is brown and no pink color remains.
Add in the garlic and cook for 1 minute, or until fragrant. Stir in the tomato paste.
Add in the tomatoes and wine (or stock) and season with salt and pepper. Cook, stirring occasionally, until the tomatoes begin to burst and give off their juices, about 10 minutes. Use a wooden spoon to gently press the tomatoes if they’re not bursting on their own. Stir in the zucchini and cook for 5 minutes.
In the meantime, add the rigatoni into the boiling water and cook for 9 to 10 minutes, or until al dente.
Drain the pasta, reserving a 1/2 cup of the pasta water. Toss the pasta immediately into the pot with the sauce and stir well to combine. Add in some of the reserved cooking water, if needed. Finally, stir in the basil.
Remove from heat and divide among serving bowls. Top with cheese and serve at once
In a skillet on medium heat, heat one tablespoon olive oil, add the onion and cook until translucent 2 to 3 minutes.
Add the garlic and cook for an additional 30 seconds.
Add the kale salt and pepper, sauté until the kale wilted add the beans, parsley, salt, and pepper, mix well and cook for about 3 to 4 minutes, transfer to a bowl and smashed the beans with a folk, leave some chunks for texture.
In a separate skillet on medium heat, place the tortilla in the pan and sprinkle some cheese until the cheese has melted.
Add over half the tortilla three tablespoons of the white bean and kale mixture, fold the tortilla in half to sandwich the filling, cook for 1 minute, flip and cook for an additional minute on the other side.
Put the salsa in a blender and blend until desire consistency.
Cut each quesadilla in half and serve with the salsa.
Recipes For Dinner Healthy Tasty-Recipe 3
for the quinoa:
2 cups white quinoa
4 cups water
for the bowls:
1 cup cooked quinoa
1 cup veggies of choice
1/2 cup protein of choice
1/4 – 1/2 cup healthy fat
dressing/sauce of choice
Add your quinoa and water to a small saucepan. Bring the water to a boil, then reduce to simmer, cover and allow the quinoa to cook for 15 minutes.
Remove the pan from the heat, remove the lid and fluff the quinoa with a fork. Allow to cool completely before storing for later!
To assemble your bowls, follow this “loose” formula. Add 1 cup of cooked quinoa into each bowl. Top with your desired veggies of choice, protein, and healthy fat (avocado, nuts, seeds, etc.), and then finish with a dressing!
Recipes For Dinner Healthy Tasty-Recipe 4
6 ounces whole-grain spaghetti
2 tablespoons olive oil
2 medium zucchini, cut in half lengthwise and sliced crosswise (2 1/2 cups)
2 cloves garlic, minced
¼ cup chopped fresh basil or parsley, divided
¼ teaspoon salt
¼ teaspoon ground pepper
2 (2.6 ounce) pouches chunk light tuna in water
1 Roma tomato, chopped (1/3 cup)
¼ cup grated Parmesan cheese
Cook pasta according to package directions. Drain.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add zucchini and cook for about 3 minutes or until just tender. Add garlic and cook for 30 seconds more. Add the pasta, 2 tablespoons of the basil (or parsley), salt, and pepper. Heat through.
Top with tuna, and sprinkle with chopped tomato, Parmesan, and the remaining 2 tablespoons basil (or parsley)