Low-cal Zucchini Red Pepper Pasta, Spicy Fish, and Moroccan Veggies

This week I’ve been intent on using up what’s in the fridge, something of a spring cleaning for our food.  Each ingredient, many of which I had bought for other dishes and had leftover, gave me the opportunity to find something new.  I suppose a more fitting title for this week’s recipes would be “What to do with your leftovers” or maybe “Leftover surprise.”

This gem of a find is only 425 calories per serving, and a great way to get kids and stubborn adults to eat their veggies.  It’s completely meatless, and there’s plenty of sauce, so there’s room to hide more vegetables as desired.  For instance, I would gladly add squash, bell pepper, or carrots to this next time around. Any sauce you have leftover has great potential for stuffed shells.  I think next time around, I’ll throw in some shredded Romano or Parmesan.

Zucchini Red Pepper Pasta

• 1 package whole wheat pasta
• 1 small zucchini, halved and chopped
• 1 15 oz can diced tomatoes
• 5 oz. goat cheese
• 1 12 oz. jar roasted red peppers, drained
• 1 small onion, chopped
• 2 Tsp. sun dried tomatoes, drained
• salt and pepper to taste

Prepare the pasta as directed on its package.

Before draining the red peppers, take 2 Tbsp of its oil and put in a large sauce pan.  Drain the rest. To the sauce pan add the zucchini, onion, and sun dried tomatoes.  Saute until the zucchini is soft.

In a food processor, combine the canned tomatoes, red pepper, and goat cheese.  When blended but not completely smooth, add to the large sauce pan. Stir until warmed through.  Serve over pasta.

I was on my own for supper last week, which means I got to make fish.  Looking at what was about to go in my fridge, I threw this together.  Fish is a great source for lean protein, but I have no idea what the calorie count would be.  The baked off cilantro wasn’t intended for consumption, so don’t feel overly compelled to eat a bunch of hot soggy herbs as a side, it just gives the fish great flavor in the oven.

Adobo Lime Tilapia

• 1- 4 oz. filet of Tilapia, or fish of your choosing
• 1 Tbsp. Adobo Sauce (from canned chipotles in adobo)
• 1 Tbsp. Lime Juice
• 1/4 C roughly chopped cilantro

Preheat oven to 400 degrees. In a small bowl, stir together adobo sauce and lime juice.

On one half of a 8″ long piece of aluminum foil spread out the cilantro.  Place fish on top, brush on sauce. Fold over the other half, and fold in the sides to make a pouch.  Bake for 15 minutes.

I originally made this to go with a spice rub I’d put on chicken, and I could see myself making it more often.  I had a leftover eggplant with no clue what to do with it, until I remembered that eggplant will taste like whatever is in the pot with it; eggplant is the vodka of the vegetable world.  When in doubt, garlic and tomatoes are my friend, and then I added spices that coincided with the spice rub to keep a flavor theme.

Moroccan Style Eggplant

• 1 small eggplant 1″ cube
• 1 bell pepper, chopped
• 1 hot pepper of choice, seeded and diced
• 1 tsp. cumin
• 2 tsp. crushed red pepper
• 2 cloves garlic, minced
• 1 tsp. salt
• 1 C diced tomatoes
• 2 Tbsp. lemon juice
• 1 tsp. parsley

Heat oil in a large skillet, saute garlic 1-2 minutes, until fragrant.  Add eggplant and bell pepper, and hot pepper, cook until soft.  Add the cumin, crushed red pepper flakes, and salt, stir to coat. Stir in the tomatoes, lemon juice, and parsley, cook until warmed through.

Tip of the week: Don’t be afraid to add salt.  A bit of salt brings out the goodness of the other flavors in a dish.