Cheesy Baked Shells and Broccoli 

3/9/2013

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This is a great winter dish and is very fast and easy to make.  When Matt and I lived apart while I was in PA school, he made this himself quite a bit.  I like making mine with whole wheat pasta in interesting shapes. 
Source: Real Simple

Directions
  1. Heat broiler. Cook the pasta according to the package directions. Drain.
  2. Meanwhile, heat the butter in a large pot over medium heat. Add the flour and cook, stirring, for 2 minutes.
  3. Whisk in the milk and cook, stirring occasionally, until slightly thickened, 4 to 5 minutes.
  4. Add 1 ½ cups of the cheese and stir until melted. Stir in the nutmeg, ¾ teaspoon salt, and ¼ teaspoon pepper.
  5. Add the pasta and broccoli and toss to combine. Transfer to a broilerproof 8-inch square or a 1 ½-quart baking dish.
  6. Sprinkle with the remaining ½ cup of cheese. Broil until golden, 3 to 4 minutes.
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Israeli Couscous with Swiss Chard, Feta, and Golden Raisins 

3/2/2013

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This is one of my go-to slim down dishes; it's vegetarian but is a complete and satisfying meal.  It makes quite a bit and can be eaten for dinner over several days. 
Source: Rachael Ray Mag
  • 2 tablespoons extra-virgin olive oil

  • 3 cloves garlic, chopped

  • 1 1/4 cups israeli couscous

  • 1 14 ounce can  vegetable broth

  • 2/3 cup golden raisins

  • Salt and pepper

  • 1 bunch swiss chard, stems and leaves chopped separately

  • 1 15 ounce can  chickpeas, rinsed

  • 2 ounces crumbled feta cheese

  1. In a saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the garlic and the couscous and cook, stirring, for 3 minutes. Add the vegetable broth; bring to a boil. Cover, lower the heat and simmer until the broth has been absorbed, about 10 minutes. Stir in the raisins; season with salt.
  2. Meanwhile, in a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining garlic and the swiss chard stems and cook, stirring occasionally, for 5 minutes. Add the swiss chard leaves, chickpeas and 1/2 cup water, cover and cook, turning, until the chard is wilted, 2 to 3 minutes; season with salt and pepper. Serve on the couscous and top with the feta.
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