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This is one of my favorite summer recipes.  I make up a huge vat of it and eat it for lunches all the time!  It’s really colorful, and the sweet bell peppers make it full of flavonoids!

My Favorite Pasta Salad

You’ll need: a 16 oz. package of tri-colored rotini pasta, an 8 oz. bottle of Italian Dressing (I like Newman’s Own), a red bell pepper, a yellow bell pepper, an orange bell pepper, a green bell pepper, broccoli florets, and an 8 oz. block of cheddar cheese

Prepare the pasta according to the directions on the package.  Let it cool.  Meanwhile, chop up the peppers and the broccoli.  Chop the cheese into small cubes.  Mix the entire bottle of italian dressing with the cooled pasta, and then add in the vegetables and the cheese.  Stick it in the fridge, and then grab a bowl for a quick-and-easy lunch whenever you’re hungry!

If you like, you can substitute cherry tomatoes for the red bell pepper.  Feel free to add in more vegetables– cucumbers, carrots, etc!  The more the merrier!

Here’s a quick and easy enchilada recipe for when you’re short on time.  My husband taught me this– he absolutely loves it!

You’ll need: one 16 oz. can of refried beans, one 14 oz. can of enchilada sauce (we like Old El Paso), one bag of microwaveable Uncle Ben’s Spanish Style rice, 8 oz. of shredded 2% milk cheese, 8 inch “burrito-size” flour tortillas

Preheat the oven to 350 degrees.  Set aside a little bit of the enchilada sauce and the grated cheese to use as a garnish.  Prepare the rice according to the instructions on the bag.  Mix the refried beans, enchilada sauce, rice, and cheese.  Wrap this mixture in the tortillas; garnish with enchilada sauce and grated cheese.  Place on a cookie sheet and bake for 12 minutes.  Enjoy warm!

You can make this recipe healthier by preparing the rice yourself and flavoring it with tomatoes, poblano peppers, canola oil, garlic, and onion.  We like Old El Paso mild enchilada sauce, because we don’t care for spicy food, but feel free to substitute their medium or hot enchilada sauce!  If you’d like a bit more flavor, you can use a 19 oz. can of enchilada sauce instead of the 14 oz. can.

This is a great, quick meal on a cold day!

What are your favorite quick meals?

I love a good spinach salad with artichoke hearts and homemade croutons.  But since I’ve been pregnant, morning sickness has severely limited what I can eat.  I can often only eat the foods that I crave, which unfortunately aren’t usually very healthy.  Here’s how I adapted my Pigs-in-a-Blanket recipe when I was craving them (okay, the many times that I’ve craved them!):

Healthier Pigs-in-a-Blanket

You’ll need: reduced fat crescent roll dough (I like Pillsbury), hotdogs free of nitrites and nitrates, 2% milk American cheese slices (optional), and ketchup

Preheat the oven for the crescent rolls according to the instructions on the package.  Cut the hot dogs in half and spear them a few times with a fork.  Unroll one piece of cresent roll dough at a time, place half a slice of cheese on it, and then put 1/2 a hot dog on it.  Roll up the crescent roll around the cheese and hotdog, and then place it on a cookie sheet.  Repeat with all of the cresenct rolls.  Bake them according to the instructions on the package.  Serve with ketchup.

For some reason being pregnant has made me crave the foods I loved as a kid.  I’m certainly not going to call this a healthy food– but it’s a healthier version of an unhealthy food!  Enjoy!