Veggie Cheese Pasta Bake

1 pound whole wheat penne pasta, uncooked
10 oz bag frozen stir-fry veggies (peppers, mushrooms, green beans, etc)
1 cup cherry tomatoes, halved
4 Italian chicken sausages, sliced

2 cups milk
8 oz mozzarella, cut into chunks or shredded
6 oz parmesan cheese, divided
1 tsp minced garlic
1 tsp pepper
1 tsp dry parsley

In a greased 9x13 in pan, layer pasta, veggies and sausage in order. Set aside.

Heat milk, mozzarella, half of the parmesan and spices in a medium sauce pan over low heat until the cheese is mostly melted. Pour over the pasta and veggies, top with remaining parmesan, cover and bake at 350 for 1 hour.

Healthier Nachos

20 Tostitos Baked Scoops Chips
1/4 cup Black Beans (canned)
1/4 cup Diced Tomatoes & Green Chilies (canned)
1/3 can Sliced Black Olives (about 2 Tbsp)
2 Green Onions, sliced
2/3 cup Fat Free Shredded Cheddar Cheese
Chili Powder
Garlic Powder

Arrange 20 chips on a baking sheet. Sprinkle with half the cheese. Sprinkle with black beans, tomatoes, olives, green onions. Top with remaining cheese. Sprinkle with chili powder and garlic powder to taste. Bake at 350 for about 10 minutes. Serves 1.

These make 20 individual little nacho bowls. The fat free cheese doesn't really melt, but they still taste pretty good. This makes a good meal for one person and it's easy to make more to share.

Calories: 350
Fat: 7g
Carbs: 44g
Fiber: 6g
Protein: 27g

Coconut-Buttermilk Ice Cream

15 oz cream of coconut (see note)
2 C buttermilk
1/4 C water
pinch of salt

Combine ingredients, chill and freeze in an ice cream maker.


Note of Cream of Coconut:
This is *not* the same as coconut milk or coconut cream. It is made of pressed coconut and sugar. You will find it in the drink aisle of the grocery store, by the bloody mary mix and such. Here is an example of what it looks like: