Yummy Eats

Two new meals in one week. Be impressed.

[Both taken from Woman's Day magazine]

Spaghetti with Roasted Zucchini

1. Heat oven to 425°F. Cook the pasta according to package directions. Drain the pasta and return it to the pot. Toss the pasta with 1 Tbsp of the oil. 2. Meanwhile, in a food processor, pulse the bread and garlic until the bread forms coarse crumbs and the garlic is chopped. 3. In a large bowl, toss the zucchini, red pepper, remaining 2 Tbsp oil and ½ tsp salt. Add the Parmesan and bread crumb mixture and toss to combine. Spread the zucchini mixture on 2 rimmed baking sheets and roast until the zucchini is tender and golden brown, 10 to 12 minutes. 4. Toss the pasta with the zucchini mixture, chicken, parsley and lemon zest.

Beef Stroganoff

Admittedly this one didn't turn out quite as well, but we decided it was because we both hate sour cream, and because I used fetuccine instead of egg noodles. Oops. We'll be trying it again though!

1. Cook the egg noodles according to package directions. 2. Meanwhile, heat 1 Tbsp of the oil in a large skillet over medium-high heat. Season the steak with 1/4 tsp each salt and pepper, and cook in 2 batches until browned, 1 minute per side; transfer to a plate. 3. Reduce heat to medium. Add the onion, bell pepper and 1 Tbsp of the remaining oil and cook, stirring occasionally, for 5 minutes. Add the mushrooms, the remaining Tbsp oil, and 1/4 tsp each salt and pepper. Increase heat to medium-high and cook, tossing, until the vegetables are tender, 4 to 5 minutes more. 4. Add the wine, if using, and simmer for 1 minute. Add the broth; simmer until slightly reduced, 2 to 3 minutes. Remove from heat; stir in the sour cream, mustard and Worcestershire. Spoon over the noodles; sprinkle with the parsley, if using

• 6 oz egg noodles (half a 12-oz bag)
• 3 Tbsp olive oil
• 1 lb sirloin steak, thinly sliced (we used stew meat)
• Kosher salt and pepper
• 1 onion, thinly sliced
• 1 lb button mushrooms, sliced (optional - we skipped em')
• 1/2 cup dry white wine (optional)
• 1/2 cup low-sodium chicken broth
• 1/2 cup lowfat sour cream (our take - leave it out!)
• 1 Tbsp Dijon mustard
• 1/2 tsp Worcestershire sauce
• Chopped parsley, for serving

• 12 oz. spaghetti
• 3 Tbsp olive oil
• 2 ces fresh bread, torn into 1-in. pieces
• 2 cloves garlic, smashed
• 2 small zucchini (about 1 lb total), sliced 1/4 in. thick
• 1/4 to 1/2 tsp crushed red pepper
• Kosher salt
• 1/4 cup grated Parmesan (1 oz)
• 1/4 cup flat-leaf parsley, chopped
• 1 Tbsp grated lemon zest

2 chicken breasts, grilled and chopped into small pieces (we added this and it was de-lish!)