Friday Foodday

Happy Friday everyone!


Have a fabulous weekend! Here are my favorite recipes for the week.


Summer Pasta with Baby Greens
c/o Skinny Taste

Ingredients

• 5 oz baby arugula and baby spinach mix
• 10 oz high fiber or whole wheat pasta
• 1/4 cup capers, drained
• 3 tbsp balsamic vinegar
• 4 tbsp extra virgin olive oil
• salt and fresh pepper to taste
• 2 tbsp freshly shaved Parmigiano Reggiano

Directions
Cook pasta in salted water according to package directions. When done, drain andrinse under cold water.

In a large bowl, combine pasta, arugula, spinach, capers, oil, vinegar, salt and pepper. Toss well. Top with shaved Parmigiano Reggiano.


Zucchini Boats
c/o Table for Two

Ingredients

3 large zucchini, halved lengthwise and flesh cleaned out halfway

3 turkey sausage links (I used spicy Italian turkey sausage)

1/2 yellow onion, diced

4 oz. button mushrooms, sliced

1 cup tomato puree

Salt and pepper, to taste

Shredded cheese, any kind, to sprinkle on top

Directions

1. Preheat oven to 350 degrees. Grease a large baking sheet, set aside.
2. In a large skillet over medium high heat, brown the turkey sausage until all cooked through, about 5-7 minutes. Then throw in the onions and mushrooms and cook until soft. Pour the tomato puree in and let simmer for 5 minutes. Salt and pepper, to taste.
3. In the meantime, while filling is simmering, take your zucchini and cut the ends off and cut in half, lengthwise. Take a spoon and scrape out the insides, but keep some flesh in there so the boats don’t collapse. It’s up to you whether or not you want to throw in the scraped out flesh into the filling, I didn’t.
4. When filling is done, gently spoon the filling into the boats you just made. Place in prepared baking sheet side by side.
5. Sprinkle a heaping amount of cheese on top and bake for 30 minutes.
6. Serve immediately.

No Bake Brownie Batter Cheesecakes
c/o Lauren's Latest

Ingredients

for the crusts-
1 cup graham cracker crumbs
3 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1/4 cup butter, melted

for the filling-
1 cup heavy whipping cream, divided
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1-8 oz. package Philadelphia Cream Cheese, softened
1 1/2 cups box brownie mix {the powder}
2 tablespoons milk

mini chocolate chips for garnish {optional}

Directions

In a small bowl, mix all ingredients for crusts together until moist. Divide evenly between 4 serving dishes and press into the bottoms and up the sides about half an inch. Set aside.

In a large bowl, whip cream with powdered sugar and vanilla until stiff peaks form. Spoon out of mixing bowl and set aside. Place cream cheese, brownie mix and milk into same mixing bowl the cream was just in and whip until smooth. Gently fold in half the whipped cream. Spoon or pipe over top the crusts. Top with remaining whipped cream and garnish with mini chocolate chips if desired. Refrigerate until ready to serve.