Mushroom Rigitoni

We have gotten to the point that we eat meatless dinners about every other night. One of us would prefer that we do it even more often and more vegan, but I can't stand the thought of no cheese! This is a recipe I have been making for a while and we both really like it. I always make it meatless, but you could add some cooked Italian Sausage if you wanted.

Mushroom Rigatoni

1 tbs olive oil
1/2 cup chopped shallots 

4-5 minced garlic cloves
1 lb mushrooms, stemmed and sliced
1/2 cup white wine
1 (28 0z) can tomato sauce

1 (14 oz) can of petite diced tomatoes
1/4 cup chopped parsley
salt and pepper
1/2 cup heavy cream
1 lb rigatoni, cooked according to package directions 

Parmesan cheese

Heat oil over medium heat. Add shallots, garlic and mushrooms, cooking 3-4 minutes, until veggies have softened and released their juices. Add wine and cook until evaporated 2-3 minutes. Add tomato sauce, parsley, salt and pepper. Bring to a simmer and cook 4-5 minutes. Stir in cream, simmer uncovered 2 minutes. Miz cooked pasta and sauce. Sprinkle with cheese.

Eggs in Purgatory

This recipe has been on my "to try" list for a while now and since we are eating more meatless meals, I decided it was time to give it a try. When I am exercising I often watch The Chew, it is one of my favorite shows. I am not sure how smart it is to watch a cooking show while I'm exercising though. I have gotten a lot of new recipies from that show; some healthy, some not so healthy.

I paired the dish with a Blue Cheese, Spinach and Walnut salad and a homemade balsamic dressing.

Here is the link to the recipe. The only change I made was that I only used one of the jalapenos that the recipe listed. We don't like things that are too hot and the jalapenos that I bought were huge, so I decided that one would be enough!

Veggie Stir Fry

I try to do meatless meals at least a couple of times a week. Toward the end of the week, before going to the grocery store again, I usually have a little of this and a little of that left in the fridge. I will pull out all the leftover veggies and cut them in bite size pieces and toss them in my large skillet. There is usually some type of cooked rice or pasta in there too, and I will toss that in at the end. It is a perfect way for me to use all the leftovers and not waste anything. I also love that using the leftovers this way takes care of the leftovers, but feels like a new meal.

This particular version was onion, carrots, snow peas, asparagus, zucchini, and mushrooms along with some bow tie pasta. I had a little balsamic vinaigrette left over and added that to the mix too.