Isabelle's Healthy Cooking Veggie-curious Recipes

Isabelle's Favorite Winter Root Vegetables

Winter Root Vegetables

2 lbs. small red potatoes, quartered
1 lb. brussel sprouts, halved
1/2 lb. parsnips, peeled and julienned
1/2 lb. carrots, cut into chunks
1/2 lb. turnips, peeled and cute into chunks
1/2 c. butter or margarine
2 T. prepared horseradish
2 T. cider vinegar
2 T. snipped fresh dill or 2 t. dill weed
1/2 t. salt (optional)
1/4 t. pepper

Cook vegetables separately in water until tender; drain. Melt butter; stir in remaining ingredients.

Combine the vegetables and butter mixture; toss to coat. Yield: 10-12 servings

Isabelle's Finest Four Cheese Baked Ziti

Four Cheese Baked Ziti

1 c. diced onion
1/2 c. diced green pepper
1/2 c. shredded carrots
2 garlic cloves, minced
2 cans 14-1/2 oz. Italian diced tomatoes
1 can 15 oz. crushed tomatoes
1 c. vegetable broth
1/8 t. crushed red pepper flakes
8 oz. uncooked ziti or small tube pasta
1 c. (8 oz.) part-skim ricotta cheese
1/2 c. shredded provolone cheese
1/4 c. loosely packed basic leaves, thinly sliced
1 c. (4 oz.) shredded part-skim mozzarella cheese
1/4 c. grated Parmesan cheese

In a large nonstick skillet coated with cooking spray, saute the onion, green pepper, carrots and garlic until crisp tender.

Stir in the diced tomatoes, broth and pepper flakes; bring to a boil. Reduce heat; simmer uncovered for 15 minutes.

Cook ziti according to package directions; drain and return to pan.

Stir in the vegetable mixture, ricotta, provolone and basil.

Transfer mixture to a 13 x 9 x 2-in. baking dish coated with cooking spray.

Sprinkle with mozzarella and Parmesan.

Bake uncovered at 425 for 10-15 minutes or until heated through and cheese is melted.

Yield: 8 servings

Isabelle's Quick Pasta Primavera

Quick Pasta Primavera
2 c. broccoli florets
1 can (10-3/4 oz) condensed cream of chicken or mushroom soup, undiluted
1 large carrot, julienned
1/2 c. milk
1/4 c. Parmesan cheese, grated
1 garlic clove minced
1/8 t. pepper
3 c. cooked spaghetti

In a large saucepan, combine the first seven ingredients.

Cook uncovered over medium heat until vegetables are tender, about 12 minutes.

Stir in spaghetti; heat through.

Yield: 4 servings

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