Tuscan Potatoes and Vegetables

Tuscan Potatoes and Vegetables

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Recipe By Potato Goodness Potatoes and summer vegetables make a bright and healthy warm-weather side dish. If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free. Tuscan Potatoes and Vegetables
Ingredients
  • 2 MEDIUM RUSSET, WHITE OR YELLOW-FLESH POTATOES OR 3 TO 4 SMALL RED POTATOES
  • 1 MEDIUM ZUCCHINI
  • 1 MEDIUM YELLOW SUMMER SQUASH
  • 1 CAN (14½ OUNCES) DICED TOMATOES
  • ½ CUP DICED YELLOW ONION
  • 1 TEASPOON ITALIAN SEASONING*
  • ¼ TEASPOON GRANULATED GARLIC
  • ½ CUP GRATED PARMESAN CHEESE*
 
Instructions
  1. CUT POTATOES, ZUCCHINI AND SQUASH INTO ½-INCH CUBES. PLACE IN MICROWAVE-SAFE DISH. ADD TOMATOES, ONION, ITALIAN SEASONING AND GARLIC AND MIX WELL. SPRINKLE WITH CHEESE. COVER TIGHTLY WITH LID OR PLASTIC WRAP. MICROWAVE ON HIGH FOR 17 MINUTES (COOKING TIME MAY VARY DEPENDING ON YOUR MICROWAVE) OR UNTIL POTATOES ARE DONE. LET SIT FOR TWO MINUTES. USE OVEN MITTS OR TONGS TO REMOVE FROM MICROWAVE. REMOVE PLASTIC WRAP CAREFULLY TO PREVENT BURNS FROM STEAM.
 
 
 
 
 

Penne with Mushroom Puttaness

Penne with Mushroom Puttaness

Recipe from Mushroom Info Make a simple penne pasta for a family dinner. Penne with Mushroom Puttanesca
Ingredients
  • 1 PACKAGE (12 OUNCES) PENNE PASTA, UNCOOKED
  • ¼ CUP OLIVE OIL
  • ½ CUP CHOPPED RED ONION
  • 1 TEASPOON MINCED GARLIC
  • ½ TEASPOON CRUSHED RED PEPPER
  • 1 POUND FRESH WHITE MUSHROOMS (OR A MIXTURE OF MUSHROOMS), QUARTERED (ABOUT 5 CUPS)
  • 8 OUNCES CRIMINI MUSHROOMS, QUARTERED (ABOUT 2-1/2 CUPS)
  • 1 CAN (14-1/2 OUNCES) ITALIAN STEWED TOMATOES, COARSELY CHOPPED
  • ¼ CUP SLICED PITTED CALAMATA OR RIPE BLACK OLIVES
  • 6 ANCHOVY FILETS, COARSELY CHOPPED (ABOUT 1 TABLESPOON)
  • 3 TABLESPOONS CHOPPED DRAINED CAPERS
  • 1 TEASPOON SALT
 
Instructions
  1. IN A LARGE SAUCEPAN COOK PASTA IN SALTED WATER ACCORDING TO PACKAGE DIRECTIONS. DRAIN; SET ASIDE. MEANWHILE, IN A LARGE SKILLET OVER HIGH HEAT, HEAT OLIVE OIL UNTIL HOT. ADD ONION, GARLIC AND RED PEPPER; COOK, STIRRING CONSTANTLY, UNTIL GARLIC IS FRAGRANT, ABOUT 30 SECONDS. ADD MUSHROOMS; REDUCE HEAT TO MEDIUM-HIGH; COOK, STIRRING OCCASIONALLY, UNTIL GOLDEN, ABOUT 5 MINUTES. ADD TOMATOES; REDUCE HEAT TO MEDIUM; SIMMER UNCOVERED, UNTIL SLIGHTLY THICKENED, ABOUT 15 MINUTES. STIR IN OLIVES, ANCHOVIES, CAPERS AND SALT; ADD RESERVED DRAINED PASTA. SIMMER UNTIL PASTA ABSORBS SOME OF THE SAUCE, ABOUT 3 MINUTES. SERVE IMMEDIATELY WITH GRATED PARMESAN CHEESE, IF DESIRED. –
 
 
 
 

Sloppy Turkey Spuds

Sloppy Turkey Spuds

Serves: 4
 
Recipe from Potato Goodness Say goodbye to boring Sloppy Joes! This quick and healthy microwave Sloppy Turkey Spuds recipe keeps all the flavor of traditional Sloppy Joes but with turkey and fresh vegetables is not only good but good for you. Sloppy Turkey Spuds
Ingredients
  • • 1 JAR OR CAN (14 OR 15 OUNCES) MARINARA SAUCE
  • • SALT AND PEPPER, TO TASTE
  • • ¼ CUP CHOPPED PARSLEY
  • • ¼ CUP GRATED PARMESAN CHEESE
  • • 4 (10 OUNCES EACH) POTATOES
  • • 12 OUNCES GROUND TURKEY
  • • 1 MEDIUM ONION, CHOPPED
  • • 1 MEDIUM GREEN BELL PEPPER, CHOPPED
  • • 1 CUP SLICED MUSHROOMS
 
Instructions
  1. PIERCE POTATOES WITH TINES OF FORK; MICROWAVE ON HIGH 20 TO 22 MINUTES UNTIL POTATOES ARE FORK-TENDER.
  2. MEANWHILE, IN LARGE NONSTICK SKILLET OVER MEDIUM HEAT SAUTÉ TURKEY UNTIL NO LONGER PINK, ABOUT 6 MINUTES. ADD ONION, BELL PEPPER AND MUSHROOMS; SAUTÉ, STIRRING, 3 MINUTES. STIR IN MARINARA SAUCE; BRING TO BOIL, REDUCE HEAT, COVER AND SIMMER 10 MINUTES. SEASON WITH SALT AND PEPPER; STIR IN PARSLEY.
  3. PLACE POTATOES ON 4 PLATES; SPLIT AND FLUFF. TOP POTATOES WITH TURKEY MIXTURE AND CHEESE, DIVIDING EQUALLY.