Slow Cooker Skinny Spaghetti

Ingredients

8 ounces whole wheat spaghetti, broken into small pieces

1 tablespoon Extra Virgin olive oil

1 small sweet onion, diced

2 cloves garlic, minced

2 teaspoons capers, drained

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes, (more or less to taste)

1/2 teaspoon black pepper

2 (14.5 ounce) cans fire roasted tomatoes

Directions

Add oil to a small skillet and sauté onion over medium-low heat until tender, about 4 minutes. Add garlic and saute one additional minute.

In a large bowl combine sautéed onion and garlic, and the remaining ingredients. Toss to ensure spaghetti is coated with sauce, add to the slow cooker. 

Cover and cook on low 2 to 2 1/2 hours or until pasta is al dente. 

Serve on a platter and sprinkle with parmesan if desired. Minimum slow cooker size 4 quarts.

Recipe from: http://skinnyms.com/slow-cooker-skinny-spaghetti/

Quinoa with Black Beans

Ingredients

1 tablespoon olive oil
1 medium sweet onions, diced
2 cloves garlic
3/4 cup quinoa
15 ounce can black beans, drained and rinsed
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon crushed red pepper
salt to taste
4.5 ounce can diced green chilis
10 ounce can diced tomatoes
1/2 cup freshly chopped cilantro
1 3/4 cup vegetable broth, low sodium

Directions

In a large skillet, add olive oil, turn to medium-low heat and saute diced onions until tender, about 4 minutes, add garlic and saute one additional minute. Add the remaining ingredients in the order listed above.  Cover, bring to a boil, reduce heat to a low boil and cook 15-20 minutes or until liquid is absorbed.  Remove from heat and allow to sit 5 minutes covered before serving.  Fluff quinoa with large spoon and serve.

Recipe from: http://skinnyms.com/skinny-quinoa-with-black-beans/

Italian Tuna Melts with White Beans & Provolone

Ingredients

15 oz can white beans, rinsed and drained
1 can tuna in water, drained and flaked
1/4 red onion, chopped
2 tablespoons capers, drained
2 celery ribs, finely chopped
2-3 fresh rosemary sprigs, finely chopped (I didn't have this, used dried)
Juice of 1 lemon
2 1-inch-thick slices of crusty bread
1 garlic clove, peeled and halved
3 tablespoons EVOO
1 cup arugula, chopped
salt and pepper
4 deli slices of mild/sharp Provolone cheese

Directions

Preheat the broiler.

Place half the beans in a mixing bowl and mash them with a fork.  Add the rest of the beans to the bowl along with the tuna, onions, capers, celery, rosemary, and lemon juice.  Car the bread on both sides under the broiler, rub it with the cut garlic, and drizzle with EVOO.  Dress the arugula with the 3 tablespoons of EVOO, then mix and season with salt and pepper.  Pile the arugula on the bread, divide the tuna between the two slices, and top each with a couple pieces of cheese.  Melt the cheese under the broiler until bubbly.

Recipe from: Rachael Ray's 2-4-6-8 Cookbook