Pasta with roasted red pepper sauce

2 large red peppers
8 oz. dried linguine or fettuccine
1/4 cup chopped onion
1/4 cup water
1/2 tsp. dried marjoram, crushed
1/4 tsp. dried thyme, crushed
1/8 tsp. sea salt
4 oz. Neufchatel cheese, cut up
1 cup skim milk
2 tbs. flour
2 tbs. grated or shredded parmesan cheese

Real recipe:
To roast peppers:
halve peppers and remove stems, seeds and membranes. Cut each in half again. Place peppers, cut side down, on a foil lined baking sheet. Press to flatten. Bake at 425 for 25 minutes or until skins are blistered and dark. Immediately wrap in the foil and let stand about 30 minutes to steam so the skins peel away easier. Using a paring knife, remove blistered skin from the peppers and discard the skin.

Cook pasta according to package directions. Drain, and keep warm.

Meanwhile, in a saucepan, combine onion, water, marjoram, thyme and salt. Bring to boil. Reduce heat and simmer, covered, for 4 minutes. Remove from heat and DO NOT DRAIN. Transfer mixture to blender and add Neufchatel cheese and peppers. Blend until smooth.

In another saucepan, add flour, and gradually stir in milk. Add pepper mixture. Cook and stir until thickened and bubbly. Toss sauce with pasta and sprinkle with parmesan cheese.

My modicications:
I think it needs way more salt and some pepper. You could try adding some more seasonings, as it lacked flavor.
I added cooked mushrooms and asparagus, but I think zucchini would be heaven.

Calories: 362 Fat: 9g Carbs: 55g Fiber: 1g Protein: 15g

Falafel

This is so so so so so stinkin' good! Cory even liked it, and thats sayin' something.

Real recipe:
1 (19 ounce) can garbanzo beans, rinsed and drained
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 tablespoons chopped fresh cilantro
1 teaspoon dried parsley
2 teaspoons ground cumin
1/8 teaspoon ground turmeric
1/2 teaspoon baking powder
1 cup fine dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon cracked black peppercorns
1 cup vegetable oil for frying

Mash the garbanzo beans in a large bowl. Stir in the onion, garlic, cilantro, parsley cumin, turmeric, baking powder, bread crumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into 1 1/2 inch balls; you should get 18 to 24. If the mixture does not hold together, add a little water.
Heat the oil in a deep fryer to 375 degrees F. Carefully drop the balls into the hot oil, and fry until brown. If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium-high heat. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.

My modifications:
"Mashed" garbanzo beans in the food processor. Easier, quicker, sanity saver.
Didn't use cilantro or tumeric, because I didn't have any.
You could bake these if you didn't want to fry them.

Serve on toasted pita bread with lettuce and tomato. The recipe says to serve with some greek sauce which we didn't have, so I used plain yogurt, feta cheese, and some leftover roasted red pepper sauce. Divine!

Calories: 512 Fat 38.9g Carbs 35.2g Fiber 4.8g Protein 7.1 (but remember this is the fried version. Not as fatty if you bake them)

Black Bean Couscous salad

1 cup uncooked couscous
1 1/4 cups chicken broth (don't use more than this!!)
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed (or a can)
1 can black beans, drained
salt and pepper to taste

Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.

In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.

Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Calories:256 Fat:6g Carbs:41g Fiber:9.6g Protien:10.5g
rating: ***1/2. Its alright, and I'd make it again