Freakin' yummy and healthy bruschetta and garden alfredo pasta!

Had this tonight:

(stole the picture, but you get the idea)

 

along with this:

 

 



Chicken Garden Medley Pasta

(another stolen picture from tasteofhome.com)

 

The bruschetta was so yummy (recipe below)! I was all out of balsamic vinegar so I just used red wine vinegar.  For the pasta, we used lite coconut milk instead of cream, left out the chicken, used Ronzoni Smart Taste spaghetti, and kept the parmesan cheese as an optional topping to add at the end.  I did have to add a little more flour to thicken the sauce, needed a little more salt than called for, and added some fresh chopped basil from the garden.  This meal could've been full fledged vegan if I would've used vegetable broth instead of chicken broth.  I could be a vegan if every meal tasted this good! Seriously!!!! Ok, so maybe not...I'd miss my meat.  But hey, it sure makes our weekly or biweekly vegetarian/vegan night at our house not only doable, but enjoyable!!! And, Brady ate the EXACT SAME FOOD AS WE DID!!! I only cooked one dinner tonight, not two.  I can count on one hand the times that has happened since that kid started eating solid food.

 

Bruschetta Recipe-from The Mediterranean Vegan Kitchen Cookbook,

(I can tell I'll love this cookbook already!)

¾ pound ripe tomatoes, preferably vine-ripened, and finely chopped

2 tablespoons finely chopped fresh basil

1 tablespoon extra-virgin olive oil

½ teaspoon balsamic or sherry vinegar (I used red wine vinegar this time)

Salt,  to taste

Freshly ground black pepper, to taste

6 slices of Italian bread (or whole wheat sandwich bread)

1 large clove garlic, halved (I just used store-bought minced)

Place the tomatoes, chopped basil, oil, vinegar, salt, and pepper in a medium bowl; toss well to combine. Set aside for a few minutes to allow the flavors to blend. Broil the bread in the oven until just slightly toasted.  Watch it close; like a hawk (I set my timer in 1 minute increments so I don't get side tracked and forget).  Rub the toasted side of the bread with the flat sides of the garlic halves (I just put a few small pieces of minced garlic on the tip of a spoon and rubbed it into the bread really well.) Top each slice evenly with the tomato mixture, using about 2 tablespoons per piece.  Serve at room temperature.

 

PER SERVING Calories 111 · Protein 3g · Total Fat 3g · Saturated Fat 1g · Cholesterol 0mg · Carbohydrate 18g . Dietary Fiber 2g . Sodium 170mg

Now I can pin this.  Take that, pinterest!