Halloween Enchiladas!

I very loosely based (I actually used cucumber and it turned out decent) this recipe off of this one from Gina’s Skinny Recipes.

Breakfast!

Bagel w/cream cheese, cucumber, + dill.

Couldn't decide how to eat my pasta...so I halved it.

Alfredo Sauce + Red Sauce w/parm. cheese.

Eating Pasta & Salad together like my father...

• plain leftover cooked macaroni
• pre packaged lettuce mix
• cheddar cheese
• green goddess dressing
• garlic powder
• dill
• oregano

Breakfast for dinner will always rock my socks.

• 2 eggs
• 2 hashbrown patties, chopped up.
• 1 slice of american cheese
• dill, salt, and garlic powder
• chunky salsa for the top

• Baked potato with Alfredo sauce from a jar, dill, & garlic powder.
• Mashed up pinto beans with cheddar cheese, sautéed green bell peppers and onions.

Splendid Spaghetti.

Both recipes came from The Starving Students Vegetarian Cookbook by Dede Hall. I'll post the recipes later tonight/tomorrow!

Spaghetti w/Spinach Mushroom Sauce

• 8 oz. fettuccine, cooked to package directions (I used spaghetti)
• 2 tablespoons olive oil
• 1 fresh garlic clove, chopped
• 12 fresh mushrooms, sliced
• 1/4 onion, chopped
• 1 cup fresh spinach, washed, dried, and torn into pieces
• 2 tablespoons vegetable broth or water
• 1.5 cups Ricotta Cheese (I used cottage cheese)
• 1/2 cup grated romano or parmesan cheese
• 1/4 cup milk
• 1/4 teaspoon black pepper

While the pasta is cooking, make the sauce. In a skillet, hear oil on high heat 1 minute. Add garlic, mushrooms, and onion and stir. Cook for 2 minutes. Turn heat to medium and add spinach and vegetable broth. Bring to a boil and let cook 5 minutes. In a large serving bowl, combine ricotta cheese, Romano cheese, milk, and pepper. Add hot spinach mushroom mixture and hot drained fettuccine. Toss well to mix and enjoy!

Pasta Primavera w/Creamy Garlic Basil Dressing

• 2 cups leftover cooked pasta
• 1 zucchini, chopped into slices
• 3 green onions, sliced
• 1 4 oz. can of chopped black olives, drained
• handful of cherry tomatoes
• couple handfuls shredded mozzarella cheese

Toss all ingredients together in salad bowl.
Creamy Garlic Basil Dressing

• 1 6 oz container yogurt
• 2 garlic cloves, finely chopped
• 1 tablespoon mayonnaise
• 4 fresh basil leaves, cut up (or 1 teaspoon dried basil)
• pinch of dried oregano.

Mix all ingredients together in small jar or cup. When ready to eat, pour dressing over salad and toss to mix well.