Pasta with Peppers and Onions

So you're finally home after working all day, and you realize that you really haven't thought about dinner. Tonight is your meatless night or maybe you're a vegetarian.

This is a great recipe that my wife whips up in no time at all. Well, it does take her a little time, but it could go even faster if I help.

Spaghetti with fresh bell peppers and onions is a nice, easy light meal unless you eat the whole pound of spaghetti. There are so many variations to this, you could use whatever vegetables that you like.

I prefer the fresh peppers and onions because the peppers are so sweet and have such an amazing flavor. I like to top it off with some fresh ground black pepper and just a sprinkle of red pepper flakes, just for a little extra kick.

Ingredients:

• 1 lb. spaghetti
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 1 Yellow Bell Pepper
• 1 glove Garlic
• 1/2 Medium Onion
• Olive Oil

 Instructions:

1. Add olive oil to a 12" fry pan, enough to cover the bottom
2. Mince or finely chop the garlic
3. Slice your peppers and onions into strips
4. Saute over medium heat until peppers are tender
5. Cook and drain your spaghetti
6. Pour the sauteed peppers and onions over your spaghetti, toss, and serve 

As always Thanks for stopping by and I hope you Enjoy!!

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Low Fat Vegetarian Enchiladas

Vegetarian Enchiladas right out of the oven

You can find some great enchiladas in Mexico, or you can whip up a nice lunch or dinner of low-fat vegetarian enchiladas in your own kitchen in about 30 minutes.

So the next time you're having some friends over for margaritas, and you need to serve a nice lunch, these enchiladas will be sure to please your friends.

This recipe is from my son Sam the Chef; he graduated from culinary school in 1997 and ever since has been coming up with all kinds of great recipes. 

You can check out his Facebook page, Cooking with Monaco.

If you're like me you can spice it up a bit with some hot or mild sauce, I prefer the hot.

INGREDIENTS

1 can of fat-free refried beans

1/2 bag of Boca Crumbles

1 can of mild Rotel

1 tsp of taco seasoning

5 whole wheat soft taco shells or tortillas

1 small can of enchilada sauce

1 - 8oz bag of fat-free shredded cheese

INSTRUCTIONS

1.  In a small pot, combine the re-fried beans, Boca crumbles, Rotel, and taco seasoning.
2.  Heat this over medium heat until the beans are soft.
3.  Fill each tortilla with 2 spoons full of the mixture
4.  Roll and place in a baking dish side by side
5.  Pour the enchilada sauce over the top and bake at 350 degrees for 20 to 30 minutes.

Prep Time: 10 Minutes

Cook time: 20 Minutes

Ready In:   30 Minutes

Serves: 2 to 3 people

Enchiladas originated of course in Mexico, and are very popular with street vendors. There are so many varieties of enchiladas. You can fill them with beef, vegetables, chicken, or seafood.

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