Lean Green Pasta Salad!(easy)

 This dish is packed with healthy goodness!

Things you'll need
1/2 bag of baby spinach
half a head of iceberg lettuce
1 crown Broccoli florets (raw)
1 small onion
8 pepperoncini peppers sliced(if you don't like them, or don't have any, a shake of red pepper flakes will do)
green olives
2 celery stalks
1 box whole wheat penne pasta
3 oz Feta cheese
Lemon
Garlic powder
Dried oregano
favorite italian dressing(I use Good seasons all natural italian, it comes in a packet just add, oil,vinegar water)
a few dashes of grated parmesan cheese

Step 1
Start by chopping your iceberg lettuce and throw it in a bowl with the baby spinach


Step 2
Wash your broccoli and chop it into florets, thinly slice your onion, thinly slice the pepperoncini peppers, do the same with the celery, chop up 3 oz feta, add some green olives, garlic powder,oregano and coat lightly with italian dressing.mix it up good!

Step 3
Once the pasta is done, drain it and mix it in with the salad (if you want it warm add it right away) If you want it chilled let it cool so it doesn't wilt the lettuce, take one lemon(make sure to get all the pits out) and squeeze all the juice onto the salad and pasta add any other additional seasonings to taste, this is great warm or chilled, but if you serve it chilled, I suggest taking it out of the fridge and letting it get to room tempeture.

Mangia!

Creamy Onion Broccoli Cups!

These little cups are easy and indulgent, you'll never know they're low in fat!

Best shared amongst friends, with a little wine at your next party!

*This makes 6 cups, just double the recipe for 12!

Things you'll need

1 broccoli floret for each cup

2 onions (caramelized)

little oil, for the onions

1/4 can Cream of mushroom soup

6 large sheets of fillo dough

cupcake tin

about 1 ounce (or less) Feta cheese

small hand full Baby spinach

Pepper

Step1 
Slice your onions, I like to slice the onion in half then slice vertically, heat up a little oil in a pan, add onions and let cook on a low heat till caramelized. While that's cooking, prepare your broccoli into florets (or just buy florets) Do not use frozen broccoli for this recipe. 


Step 2
*Preheat oven to 400 degrees for 15 minutes.
Once onions are caramelized, set aside and get your fillo dough out of the fridge, take 6 large sheets (keep them together) and then slice them vertically into 4's, so you will have 4 separate sets of 6 sheets of fillo dough, take three sheets at one time and fold them in halve place in cupcake tin, you will have a little left over dough after all the cups are made...or just make more! :)

Step 3

Take your onions and cream of mushroom soup and combine them in a bowl together, add pepper.

Take about a 1/2 tsp of the mixture and place it in the bottom of the fillo cup, then take a floret of broccoli (head up) and place that on top, spoon a little more mixture on top of the broccoli head, repeat till all cups are filled!

Step 4

Bake in a preheated 400 degree oven for 20 minutes, half way through adjust oven temp to 375...once they are finished cooking, top with a bit of shredded baby spinach and a few crumbles of feta cheese, let these cool down for about 8-10 minutes before serving, sprinkle with pepper!

Right out of the oven!

Ready to serve!

Mangia!

Tips:  When removing the cups from the tin, gently pick them up from the edges that are over lapping onto the outside...lol, OR use cupcake holders, I didn't think about it at the time! Duh!

If my instructions on the prep of the Fillo were confusing, feel free to ask me a question, I promise, I will answer! :)