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Roasted Asparagus and Mushroom with Rosemary
Serves 4 1 pound trimmed fresh asparagus 8 ounces whole mushrooms, cleaned and trimmed 2 teaspoons olive oil or acceptable vegetable oil 1/2 teaspoon chopped fresh rosemary or 1/4 teaspoon dried... More
Serves 4 1 pound trimmed fresh asparagus 8 ounces whole mushrooms, cleaned and trimmed 2 teaspoons olive oil or acceptable vegetable oil 1/2 teaspoon chopped fresh rosemary or 1/4 teaspoon dried... More
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Looking for lunch, breakfast, dinner and snack ideas? Here are recipes and columns our nutritionists have contributed. Since this is a recipe exchange we welcome you to contribute your favorite recipes too.
Ditalini and Beans
Posted on Mon, February 26th, 2007
Ingredients
A box of Ditalini-24 macaroni, a can of beans (I chose to use chili beans, but any kind will do), spaghetti sauce of your choice, and a bag of cheddar cheese.
Preparation
Add about half a box of the Ditalini to some boiling water. When the macaroni is just right turn the stove burner off and drain any excess water. Stir in an entire can of beans, a decent amount of spaghetti sauce, and a cup of cheese. Turning the burner back on (the lowest setting), continue stirring until the cheese is completely and evenly melted.
Serving size
(Serves 2 Adults and 2 kids)
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Posted on Mon, February 26th, 2007Ingredients
A box of Ditalini-24 macaroni, a can of beans (I chose to use chili beans, but any kind will do), spaghetti sauce of your choice, and a bag of cheddar cheese.
Preparation
Add about half a box of the Ditalini to some boiling water. When the macaroni is just right turn the stove burner off and drain any excess water. Stir in an entire can of beans, a decent amount of spaghetti sauce, and a cup of cheese. Turning the burner back on (the lowest setting), continue stirring until the cheese is completely and evenly melted.
Serving size
(Serves 2 Adults and 2 kids)
Readers had this to say
Nobody has made any comments about this yet... you could be the first. Comment about this article.