Any healthy easy to make recipes?

Fresh Pesto Pasta Salad





You will love to use a variety of garnishes on this salad, such as grape tomatoes; small, yellow, pear-shaped tomatoes. et





INGREDIENTS:


1 (16 ounce) package small shell pasta


1/3 cup red wine vinegar


1 tablespoon sugar


1 teaspoon seasoned pepper


1/2 teaspoon salt


1 teaspoon Dijon mustard


1 clove garlic, pressed


3/4 cup olive oil


1 cup chopped fresh basil


1 (3 ounce) package shredded Parmesan cheese


1/2 cup toasted pine nuts





DIRECTIONS:


PREPARE pasta according to package directions; drain.





WHISK together vinegar and next 5 ingredients. Gradually whisk in olive oil.





ADD vinaigrette to pasta. Add basil, cheese, and pine nuts; toss to combine. Garnish, if desired.





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Zesty Rotini Salad





INGREDIENTS:


1 (12 ounce) package rotini pasta


3 carrots, peeled and diced


1 red bell pepper, chopped


1 yellow bell pepper, chopped


1 green bell pepper, chopped


2 green onions, chopped


1/2 purple onion, diced


1 pound broccoli, cut into florets


1 large tomato, diced


1/2 cup crumbled feta cheese


1 cup zesty Italian dressing





DIRECTIONS:


Bring a large pot of lightly salted water to a boil. Place pasta in the pot and cook 8 to 10 minutes, until al dente. Drain and rinse in cold water.





In a large bowl, mix cooked, cooled rotini with the carrots, red bell pepper, yellow bell pepper, green bell pepper, green onions, purple onion, broccoli, tomato, and celery. Sprinkle with feta cheese and toss with Italian dressing to serve








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Tortellini Pesto Salad





INGREDIENTS:


1 (9 ounce) package cheese tortellini


1 small red bell pepper, julienned


3/4 cup fresh broccoli florets


1/3 cup shredded carrots


1/3 cup pitted green olives


1 clove garlic, chopped


1/2 cup mayonnaise


1/4 cup prepared basil pesto


1/4 cup milk


2 tablespoons grated Parmesan cheese


1 tablespoon olive oil


1 tablespoon distilled white vinegar








DIRECTIONS:


Bring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool.





In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.





In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled.Any healthy easy to make recipes?
spaghetti squash- you just slice it in half, bake it upside down for 45 minutes, and eat it like pasta with your favorite sauce. Low calories, low glycemic index, and high in b6 and potassium. Yumm!Any healthy easy to make recipes?
this is gonna sound disgusting %26amp; not healthy but sourcream%26amp;onion chips in chocolate pudding








then for the healthy one!


bannanas %26amp; apples cut %26amp;mixed up in peanut butter! yum!

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