2 cups uncooked pasta (your choice, but I use rotini)
Shredded cheese to top each bowl
Heat oil in a large saucepan over medium-high heat. Add onion, cook until softened. Meanwhile, in a medium saucepan, cook pasta as directed on package. Add beans, diced tomatoes, tomato paste, 4 cups of water, garlic powder, chili powder, salt, and pepper. Cook over medium-high heat for 10-15 minutes. Take saucepan off heat and stir in pasta. Top with cheese and serve!
Preheat oven to 350 degrees. Cook onion and pepper with spices over medium-high heat until softened. Remove from heat and add beans and corn. Lay out tortillas and spread cheese on each. Spoon vegetables evenly over each, top with cheese and another tortilla. Bake for 10 minutes, flip, and bake for another 10 minutes, or until brown.
1/4 small red and green bell pepper, cut into strips
crushed red pepper
1/4 15-oz. can kidney beans, rinsed and drained
1/4 15-oz. can whole kernel corn, drained
1/4 15-oz. can diced tomatoes with garlic
Salt and pepper to taste
Heat oil in a non-stick skillet over medium-high heat. Add onion, peppers, and spices. Cook; stirring occasionally, for 3-4 minutes. Stir in beans, corn, and tomatoes. Cover, and let simmer over low heat for 2-3 minutes. Remove from heat. Season with salt and pepper to taste. Serve in tortillas.
This recipe is totally stolen from $5 Dinners, which, if you haven’t heard of it, you totally should because it’s the bomb. All I’ve done is change the recipe size to serve a smaller size.
Makes: about 3 servings
Total Time: 15 minutes
1 can biscuits (try to find the smallest size you can)
2 tbs olive oil
Pinch of basil and garlic salt
Enough parmesan to make mixture thick
Roll biscuits into strings to tie in a knot. Follow the directions on the can for baking instructions. Mix together olive oil, basil, garlic salt, and parmesan in a small bowl. As soon as the knots have finished baking, paint mixture on knots with brush.
Preheat oven to 400 degrees. Cook the veggie ground round, adding a dash of each seasoning. Spoon beef and cheese on a wonton and roll up, wetting ends to seal. Place on a greased baking sheet, and spray roll with cooking spray. Cook for 6 minutes or until wontons are golden brown. Serve warm with salsa and sour cream.
For the tzatziki sauce, mix together yogurt, feta, onion and lemon juice in a small bowl. Spread a third of this mixture on the tortilla. Layer greens, tomato, cucumber, and red pepper over the sauce. Fold the ends of the tortilla up, and then fold one side over the salad to close the wrap.
Save the rest of the sauce for next time you make this recipe. Also, try subbing in a pita for the tortilla!
Prep fruits and vegetables. Spread greens across the tortilla, followed by apples and tomatoes. Sprinkle with cranberries, almonds, blue cheese, and green onion over the top. Drizzle with poppy seed dressing. Fold the ends of the tortilla up, and then fold one side over the salad to close the wrap.
Feel free to adjust the amounts! Just remember, you want your wrap to be nice and full!