Lemon Garlic Chicken with Zucchini Noodles and Asparagus

I make this garlic chicken a lot right now. Its incredibly flavorful and freezes great. Its based on a "dump chicken" pinterest recipe. Meaning you can dump it all in a bag and freeze it. Then you can thaw it and use it in several ways. In the crock pot, sauté it, grill it. Its great on its own, sliced on a salad, or like this over noodles (or zoodles). I lightly floured the chicken and that helped thicken the sauce. I used a all purpose gluten free blend when I made this today, but obviously regular AP flour is great too.


If you don't have all the dried herbs I suggest, just use what you have. The real flavor comes from the lemon and garlic. The herbs are just bonus, but recommended. The herbs give a nod to "ranch" flavor.

I like to make the meat stretch, so I made 4 adult servings with 2 chicken breasts and the veggies. If you are making the lemon chicken to be a larger part of a meal, I would double this part of the recipe.

Normally I marinade them whole, but since I knew I would be cubing them for this recipe, I cubed them before adding the marinade. If you make this with whole breasts to freeze, and decide to make this with them later, you can obviously cube it later. Or even cook whole and then cube. Whatever floats your boat.

You will need some sort of vegetable noodle maker for this recipe. Or a mandolin to make julienne strips. There are several types of veggie noodle makes on amazon.

You could easily use angel hair pasta if you desire

Lemon Garlic Chicken:

Ingredients:
2 chicken breasts
juice of 1 large lemon
2 tbsp oil
5 garlic cloves, minced or pressed
1 tbsp dried parsley
1 tbsp dried chives
1 tsp dried dill

Combined everything but the chicken, and then add to chicken in a zip top bag and either marinade for a few hours or freeze and thaw overnight in the fridge.


Lemon Garlic Chicken with Zucchini Noodles and Asparagus:

Ingredients:
1 batch lemon garlic chicken (cubed, or cook it whole and cube)
3 large or 5 medium zucchinis
1 bunch asparagus (thinner is better, but not needed)
1/2 cup flour
salt and pepper
3 tbsp oil
1/2 cup white wine (can sub for more broth but the wine is amazing. You could buy the individual mini bottles of wine in some places)
1 cup broth
salt and pepper to taste

Zoodle your zucchini.

Place a strainer over a bowl and dump the chicken into it.

Heat a medium sauce pan of water to boiling. Add a good amount of salt. Have a medium bowl of ice water waiting

Cut the bottom couple inches of the asparagus off. Cut into 1-2 inch chunks. Add to boiling water and boil about 2 minutes. Drain and add to the ice water. Set aside.

Heat the largest skillet you have on medium.

Combine the flour, salt, and pepper. Take the chicken (save the bowl with any juices that drained off) and toss it in the flour until coated.

Add the oil. Once hot, add chicken. Cook until done. Some of my breading fell off or stuck a little. Not a big deal. Take the chicken out and set aside.

Add the wine and scrape all the brown bits off the pan. Whisk in the broth and let simmer for 5 minutes or so.

Taste the sauce and and salt and pepper if needed (I make it a little salty because its also seasoning the noodles and asparagus.)

Add the chicken, drained asparagus, and zoodles to the pan. Toss with tongs and heat until warmed through and remove from heat. Serve.

Pasta with Broccolini and Sausage

I came across a similar recipe on Pinterest, but it was very poorly written and the instructions were awful. So since I had to wing it so much and I tweaked to my own tastes, I didn't feel bad reblogging it as my own.

Broccolini is a wonderful thing. My dear husband hates broccoli. Despises it. So I have avoided broccolini as well, assuming it would be the same deal. Well, one day I decided to give it a try, and alas, he liked it! The broccoli flavor is there, but subdued. It almost has an asparagus taste. A great green and now a favorite.

This pasta dish is delicious. I really recommend using the orecchiette pasta if possible, but any short pasta will work. I finally found a package of orecchiette at Trader Joes, so that is what I used. I love it because the sausage and cheese really gets inside the divots and makes for a delicious bite.

If you use the orecchiette, a couple tips. Its a starchier pasta, which is great for using the pasta water to help create a creamy sauce. But along with that perk, comes an annoyance of REALLY wanting to stick together. So, make sure you use a LARGE pot with a LOT of salty water. Make sure its at a RAPID boil, and make sure to stir VIGOROUSLY for 1 minute after you add the pasta. I don't mean to yell at you, but pasta that gets stuck inside itself and doesn't fully cook as a result makes me gag.

Pasta with Broccolini and Sausage 

Ingredients:

3 tbsp olive oil
2 bunches broccolini, 1 inch trimmed off the ends and larger pieces sliced in half the long way.
1 lb sweet italian sausage (casings removed if applicable)
1 package short pasta, preferably orecchiette
6 cloves garlic, peeled and thinly sliced.
6 sun dried tomatoes, patted dry (if in oil) and sliced thin
salt and pepper
1 tbsp fresh basil (optional)
juice of 1/2 lemon
1/2 cup shredded parmesan

Bring one large pot full of water to a boil. Add a good amount of salt (like salty ocean water, is how it should be)

Add the broccolini and boil for 2-3 minutes, Use tongs to remove them and plunge in ice water for 2-3 minutes.

Return water to a rapid boil and cook pasta as directed on package. RESERVE 3/4 cup pasta water (put the measuring cup in the strainer to remind yourself)

Meanwhile, add 3 tbsp olive oil to a large skillet on medium heat. Add and crumble the sausage. Cook until browned, stirring often. Use a slotted spoon to remove sausage. Turn to low

Add sliced garlic to pan with juices. (can add another tbsp olive oil if needed). Cook until golden brown. Take care not to burn. Add broccolini, sausage, sun dried tomatoes, basil, salt, pepper, and lemon juice. Once heated through, add pasta and pasta water. Toss well and check seasonings.

 Serve with shredded parm

Baked Mac and Cheese

Sometimes you just need cheesy, gooey, comfort food. And in my opinion, the blue box stuff doesn't deliver.

This yummy stuff is based on Alton Brown's recipe. And Alton Brown knows his stuff!

And sorry I don't have a better picture. Each time I make it, we dive in too fast to get a great picture.

Its really important to not buy preshredded cheese for this.

Baked Mac and Cheese

Ingredients:
1/2 pound pasta
3 tbsp butter
1 onion, fine diced
3 tbsp flour
1 tbsp powdered mustard
1 tbsp garlic powder
3 cups milk
1 bay leaf
1 tsp paprika
1/2 tsp turmeric (optional)
S&P
8 oz fresh grated sharp cheddar
4-6 oz fresh grated gouda cheese

topping:
2 tbsp melted butter
2/3rd cup panko crumbs

Preheat oven to 375

Cook the pasta in salted water until al dente. Drain and set aside.

Meanwhile, melt butter in a saucepan over medium. Add onion and cook 2 minutes. Whisk in flour, mustard, and garlic, and cook 3 more minutes, stirring constantly

Whisk in milk, paprika, turmeric, and S&P. Add the bay leaf and simmer 10 minutes. Remove bay leaf.

Remove pot from heat, stir in cheese, and then stir in pasta. Pour into sprayed casserole dish.

Mix the melted butter and bread crumbs well, and sprinkle on top of the pasta.

Cook 25-30 minutes.

Tuscan Stuffed Shells

With all these yummy complimentary flavors meshed together, how can these not be delectable?

You could easily substitute the cheese topping with a jar of alfredo sauce if you prefer. I think it would be delicious either way.

This makes a large casserole dish full. So you can freeze half, or just have a lot of leftovers!

You can easily add or subtract ingredients to suit your tastes. Some chopped katamala olives would be good in here I am sure, but our family doesn't care for them much.

You can buy the roasted bell peppers, or just do it yourself. Just rub some oil on the peppers, toss them under the broiler for a few minutes each side, and put them in a covered bowl for 15 minutes to steam the skin off. Remove the skin, seeds, and stem and chop!

Tuscan Stuffed Shells

Ingredients:

1 box jumbo pasta shells (around 35)
2 cups shredded and chopped cooked chicken (approx)
6 oz cream cheese, softened (could easily use ricotta)
1 box frozen chopped spinach, thawed and excess water squeezed out. (I only used 3/4ths of the box)
2 cups mozzarella
1 cup shredded parmesan
2 roasted red bell peppers, chopped
4 sun dried tomatoes (in oil) chopped
i jar marinated artichoke hearts, drained and chopped up
few pinches of salt and pepper

Boil the shells as directed on box, using the lower time. (IE if it says 12-15 minutes, do 12) Drain and rinse in cold water.

While boiling, combine the chicken, cream cheese, spinach, a handful of the mozzarella, half the parmesan, roasted peppers, sun dried tomatoes, artichoke hearts, and a little S&P. Mix well.

Using a spoon or your hands, generously stuff the shells. If you have a little extra, go back and stuff a little more.

Top with remaining cheese and cover with tin foil. Bake at 375 for 30 minutes or until cheese is melted and they are warmed through.

Cheesy Mexican Orzo

This is cheesy and spicy noodle goodness. If you like things more mild, cut the rotel in half. This is a fast and easy side, done in about 25 minutes.

Cheesy Mexican Orzo

Ingredients:
2 tbsp butter
11/2 cups orzo
2 cups chicken stock (or veggie)
1 cup tomato sauce
1 can rotel, drained
1 cup mexi blend or cheddar cheese
salt

In a sauce pan over medium high, melt the butter and add the orzo. Cook 2-3 minutes until toasted.

Add the stock, tomato sauce, and rotel. Stir. Once boiling, lower heat to medium low and cook 20 minutes until liquid is absorbed, stirring often.

Add cheese, stir, and remove from heat. Add salt if needed

Ranch Pasta Salad

I am usually more of a fan of oil based pasta salads as opposed to the creamy type. But this was a request from the Husband, so I couldn't refuse! And of course its yummy.

PS, its obvious that food picture people stir up the food in one bowl and then transfer it to the other bowl for a picture. Sorry, ain't nobody got time for that....

Ranch Pasta Salad

Ingredients:

1 box pasta of choice
8 slices bacon, crisp cooked and crumbled
1 pint cherry or grape tomatoes, halved or quartered
1 cup frozen peas
1 cup shredded cheddar cheese
1 small hot house cucumber, sliced and quartered
1 small can sliced black olives (optional)
2 green onions, sliced
1 cup ranch dressing, store bought or homemade. PLUS more if needed
Salt and pepper to taste


Cook pasta to directions on box. Drain and rinse with cool water to stop cooking.

In a large bowl, combine all the other ingredients and add pasta and toss.

Chill at least one hour. Add more dressing as needed. After time, it absorbs the dressing and needs a tad more.

Italian Pasta Salad

This makes quite a bit, so use your big mixing bowl! Don't worry, it won't go to waste. This lasts several days in the fridge and is great for lunch.

The great things about pasta salads is the customization. If you don't like black olives, leave them out. Double the cheese if you would like. Tweak to your hearts content.

My friend came to visit me from Maine last week and she made pretty much this same pasta salad. Its so good I had to make it again. Its so fresh and light, it should be a staple for the entire summer.

PS, its Florida where I am...Its basically *always* summer. :)

PSS, this would be FANTASTIC with cheese tortellini. Seriously, do it...

Italian Pasta Salad
Ingredients:

2 boxes of tri color rollitini, or 2 packages cheese tortellini
1 pint grape tomatoes, halved. Or cherry tomatoes, quartered
1 bubble package of pearl mozzarella (in the specialty cheese section. Cubed fresh mozzarella will do as well, just not as easy!)
1 can sliced black olives, drained
1 jar marinated artichoke hearts. Drained and chopped
1 hot house cucumber, diced
2 tbsp chopped fresh basil (about 12 leaves)

Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
2 tsp honey
1 tbsp dijon mustard
1 tsp garlic powder
1 tsp onion powder
salt and pepper

Cook the pasta according to directions. Drain and rinse with cool water until pasta is cool

In a large mixing bowl, mix artichokes, tomatoes, mozzarella, olives, cucumber, and basil.

In a airtight jar, mix the dressing ingredients and shake well.

Add the pasta to the mixing bowl and put dressing on top. Stir to combine. Add more S&P if needed

Chill for an hour and serve.

If making in advance, test before serving and add a bit of olive oil if dry.

From Scratch: Homemade Hamburger Helper

So, pregnancy makes random cravings appear. And this was a result of one of those cravings.


I was actually floored at how good it turned out. I expected it to take longer, for one. Two, well, I just didn't expect it to "hit the spot" in regards to craving that boxed crap. But it satisfied!

Homemade Hamburger Helper

Ingredients:

1 lb lean burger
2 cups elbow pasta (I used whole grain)
2 1/2 cups milk
1 1/2 cup hot (like hot tap) water
1 1/2 tbsp garlic powder
1 1/2 tbsp onion powder
1 tbsp chili powder
1 tbsp flour (or cornstarch, or arrowroot powder)
2 tsp salt
1 tsp paprika
1 tsp cayenne
2 cups sharp shredded cheddar cheese


Brown meat in a large skillet (with a lid) over medium. Drain any juices.

Add pasta, seasonings, milk and water. Stir well. Cover. Bring to boil, and reduce to a simmer.

Stir often over the next 5-10 minutes. The liquid will be absorbed, but if its looking too dry, add a tad more milk/water until the pasta is cooked through.

Add the cheese, and adjust the seasonings to your taste.





You can also make baggies with the seasonings and the pasta to make this even faster (basically like the "real" thing, but you will have to add REAL cheese instead of the powder.)

Chicken and Asparagus Penne with a Light Garlic Alfredo Sauce

My husband isn't a broccoli fan, so the traditional chicken and broccoli alfredo just doesn't happen here. But we love asparagus, so we decided to go with that. I have never made alfredo from scratch, but I couldn't bring myself to dump a ton of cream in it today. So I lighted it up with milk and chicken broth but its still creamy and plenty hearty.

I prefer to cut my chicken raw (I use kitchen shears) and then cooking it. Its just faster and you don't have to wait for it to cool. If you prefer cooking it whole, go for it.

Chicken and Asparagus Penne with a Light Garlic Alfredo Sauce

Ingredients:

1/2 tbsp oil

1/2 tbsp butter

2 chicken breasts, cut into bite size pieces

2 garlic cloves

1 lb asparagus, tough ends up off, cut into 1 inch pieces

12 oz of penne (we used whole wheat)

Sauce:

1 tbsp butter

4 cloves garlic, minced

2 cups milk

1 cup chicken broth 

3 heaping tbsp flour

salt and pepper

2oz cream cheese

1/2 cup parmesan

Heat up a skillet on medium. Melt butter and oil. Add garlic and chicken. Cook until done. 8-12 minutes.

Meanwhile,  cook the pasta. Once done and drained, refill the pot with a couple inches of water, salt heavily, and bring to rapid boil. Add asparagus and boil 2-3 minutes. Drain and shock in ice water. Drain.

Meanwhile, heat a sauce pan over medium. Add butter and garlic. Cook until brown. Careful not to burn. Add flour and cook for 2 minutes. Add milk and broth. Whisk together and cook until bubbling and thickened. You can whisk in another tbsp flour if needed. Add cream cheese. Whisk until blended. Once ready to serve, remove from heat and stir in parmesan. Add salt and pepper as needed (depends on how salty the broth was.

Toss the pasta, asparagus, chicken, and sauce together.

Parmesan and Basil Orzo

We were huge fans of "pasta sides" or "rice sides" for the first year of marriage. But my cooking has evolved a bit and we have kind of dropped them. But sometimes its nice to just have a generic pasta or rice side that is fast and simple. I decided to give one I found on Pinterest a try.

PS< I love orzo. MMMMM

Parmesan and Basil Orzo

Ingredients:

3 tbsp butter
2 cups orzo
4 cups chicken (or veg) stock
1 handful of fresh chopped basil (or 1-2 tbsp of the basil in a tube from the produce section)
1 cup parmesan
salt and pepper

Melt butter in a saucepan on medium

Add orzo and toast until orzo turns golden brown

Add broth, cover and simmer 20 minutes or until broth is absorbed

Remove from heat. Add parmesan, basil, and salt and pepper. Stir well.

Weeknight Ravioli Bake

This is one of those "semi-homemade" type meals. Fast, pantry friendly, and yummy. Its kind of a lazy lasagna.

Weeknight Ravioli Bake
Ingredients:

1 24oz jar Marinara sauce (I used Newman's)
1 15oz jar alfredo sauce (Used Newman's)
2 cups mozzarella shredded cheese
1.5 bags frozen ravioli (I got 2 bags, 1 cheese, 1 beef. I recommend this. Saved the leftovers for a fast lunch)

Preheat to 375
Mix the sauces in a bowl. Spoon a little into the bottom of a 9x13.
Layer 1 even layer of ravioli.
Lightly top with sauce.
Top with some cheese.
Repeat 3 times.

I was frustrated that I might not have enough sauce, but if you are very careful with just barely covering them, it works out so well and evens out nicely while cooking.

Cover with foil
Bake 45 minutes covered, 15 uncovered.

Pasta with a Tomato, Basil, and Olive Oil Sauce.

What is quicker than a meal that you don't even have to cook the sauce? As you are waiting for the water to boil and the pasta to cook, you are chopping up some tomatoes and basil, and maybe grating a little cheese. Presto, done.

Pasta with a Tomato, Basil, and Olive Oil Sauce 

Ingredients:

1 lb pasta of choice

3 roma tomatoes (or approximate equivalent of grape or cherry tomatoes) diced and most of the seeds removed

2 tbsp chopped basil (if you don't have fresh, a heaping tsp of dried, or a tbsp of this stuff will do)

1 tsp oregano

2 tsp garlic powder

salt and pepper

1/4 cup olive oil (more if needed)

1/2 cup shredded parmesan or asiago cheese



Directions:

Cook pasta according to box directions.

Combine tomatoes and seasonings and let sit while pasta cooks.

Drain pasta and toss with sauce. Adjust salt and pepper and olive oil as needed.

Serve topped with a little cheese

Chunky Roasted Red Bell Pepper Tomato Sauce

I haven't bought pasta sauce in months. While its nice to open and heat store bought sauce, it takes 5 extra minutes of prep, and 20 minutes of simmering is all you need for this quick sauce. Basically, start this a few minutes before you boil the noodles. It will pretty much be done at the same time. If you have an extra few minutes, letting it simmer longer will only add to the yummy flavors.
The red bell peppers add to the sweetness and depths of flavor. Thanks Deanna for the tip!

Chunky Roasted Red Bell Pepper Tomato Sauce

Ingredients:
1 28oz can crushed tomatoes
2 roasted red bell peppers (I buy a HUGE jar at Costco. Worth its weight in gold!)
3-4 cloves garlic
1 can petite cut diced tomatoes (can get the garlic ones or other similar flavor, if they don't have them plain) Drained
1 tsp oregano
1 tsp basil
1 tsp parsley
1 tbsp dried minced onion
1/4 tsp red pepper flake
1tbsp balsamic vinegar


With a stick blender (or put in a regular blender), blend the crushed tomatoes, red bell pepper, and garlic. Add to a pot with the diced tomatoes and spices. Cover and cook on medium until bubbling and then lower heat and let simmer.

Orzo with Veggies and Feta

I don't know what it is about orzo that is so yummy. Its like rice, but a better texture. I love it. And I love feta. And pretty much everything else in this. And its all staples around here so that makes it convenient. The only thing that would make it better is some mushrooms. I didn't have any on hand. : ) My toddler ate his weight in this stuff.

Orzo with Veggies and Feta

Ingredients:
1/2 box of Orzo pasta
1 18 oz can of diced tomatoes, drained
2 roasted red bell peppers (from a jar), diced
1/2 package of frozen spinach, thawed and drained
2-4 oz crumbled feta cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp dried basil
2 tbsp olive oil


Cook pasta to box directions (if there is a time range, do the lower number since this cooks a little after) and drain.

Combine the tomatoes, bell peppers, spinach, feta, spices, and olive oil. Add to the pot with the pasta and heat on medium until warmed through!

Greek Pasta Salad

I could eat this every.single.day. Its my favorite. I just love it. I love feta, and olives, and tomatoes. And the zingy dressing. Gah.

Ingredients:

Dressing:

1/3 cup olive oil
1/3 cup red wine vinegar
1 tsp garlic powder
1 tsp onion powder
1 tsp dried basil
1 tsp dried oregano
1 tsp dijon mustard
1/2 tsp salt
1/2 tsp vinegar


1 lb pasta of choice (tortilini is a good choice too!)
1 pint cherry tomatoes, halved
4 oz of feta, crumbled
1 small can of diced or sliced black olives, drained
1 cup of frozen peas (optional, I don't always)

First, put all the dressing ingredients into a airtight container and shake to combine. Let sit to hydrate the dried herbs

Cook the pasta according to the package. Drain and rinse with cold water. Mix all ingredients together with most of the dressing. Serve room temp or chilled. Reserve remaining dressing (is fine not refrigerated) to add to the salad if it needs it

Creamy Tortellini with Garden Vegetables

Comforting and fresh. A great combo. Pretty easy and fast too. 

Creamy Tortellini with Garden Vegetables

Ingredients:

2 9oz packages of cheese tortellinis 

1 carrot, peeled and sliced

1 cup snap peas, trimmed and halved

1 tbsp butter

1 cup mushrooms, sliced

1 small bell pepper, chopped

1/2 cup chicken broth

1 1/2 tsp dried oregano

2 tsp garlic powder

2 tbsp flour

salt and pepper

1 cup milk

1 package 1/3rd fat cream cheese

juice of 1/2 lemon

1 can diced tomatoes, drained

1/4 cup parmesan cheese

Cook tortellinis according to package instructions. When there is 4 minutes left, add the carrots and snap peas.

Meanwhile, heat butter in skillet over medium, cook mushrooms and pepper for 5 minutes. Remove and place in large bowl.

Whisk chicken broth, oregano, garlic, flour, salt, pepper, and milk in saucepan. 

Once bubbling, add cream cheese. Stir often.

Once melted, add lemon juice and remove from heat.

Stir together veggies, pasta, sauce, and tomatoes. Place in 9x13 pan and cook for 30 minutes. Top with parmesan cheese and serve

Greek Mac and Cheese

I am in love with feta. Its salty and crumbly and so yummy. Everything about this pasta was super yummy and comforting

Greek Mac and Cheese
Adapted from Adventurescooking

1 head garlic, top sliced off, rubbed with oil, wrapped in foil, roasted at 400 for 30 minutes, cooled

1 leek, thinly sliced and soaked 

1 onion, chopped

1 box dry pasta

11 oz feta cheese, in brine

1 cup asiago cheese, shredded

2 cups fresh baby spinach, chopped

2/3 cup milk

1/3 cup heavy cream

3 tbsp butter, divided

olive oil

1 tbsp flour

1 tsp greek oregano

1/2 tsp rosemary

1/2 cup sun dried tomatoes, chopped

salt and pepper

Start on roasting the garlic right away.

Also, start cooking pasta to box instructions

Meanwhile, melt 2 tbsp butter in a saucepan. Add a little olive oil. Add the leeks and cook on medium, stirring often, until caramelized. 10-15 minutes. Remove from pan and put in a large bowl.

Add spinach to the pan. Cook until wilted, a minute or two. Remove from pan and add to bowl.

Add remaining tbsp butter to the pan, melt. Add flour. Cook 1 minutes. Add milk and cream. Heat well, but dont boil. Add oregano and rosemary 

Add asiago and crumbled feta. Heat until mostly melted. 

Add to the big bowl along with the sun dried tomatoes and pasta. Squeeze the roasted garlic into the bowl. Combine and add salt and pepper as needed.

Place under a low temp broiler for 10 minutes or until melty and browning. 

Tuna and White Bean Pasta Salad

Trying to figure out the no meat lunch issue. I mean, cold cut sandwiches are out. Also Husb is home a lot more during the day with his new schedule. Its a challenge.

This has some protein and can be made in advance. Also we can go get it whenever we are hungry, which makes life easier.

Tuna and White Bean Pasta Salad


Ingredients:

2 small cans tuna
1 can white beans, drained and rinsed, (great northern, cannellini, navy, whatever its called)
1 stalk celery, diced
1 cucumber, peeled, deseeded, and diced
1 carrot, grated
1 pint grape tomatoes, halved
1 bell pepper, deseeded, diced
1 cup frozen peas
1 box tri color rotini pasta, cooked according to box
2/3rds cup plain greek yogurt
1/3rd cup fresh herbs (I used parsley, basil, and a little thyme)
juice of 1/2 lemon or whole lime
1 tbsp dried dill
1 tbsp lemon pepper
salt to taste

Mix together yogurt, herbs, seasonings, and citrus juice.

Mix the tuna, veggies, and pasta. Add yogurt mix.

Chill and enjoy

Pasta with Bell Peppers, Italian Sausage, and Parmesan

This dish is a favorite. Both hearty and light, comforting and fresh. Takes less than 30 minutes to whip up.

If you really want to stretch this dish out and have a LOT of leftovers, simply double the pasta and add a bit more olive oil.

Pasta with Bell Peppers, Italian Sausage, and Parmesan

Ingredients:

1 box whole wheat penne pasta
4-5 bell peppers, assorted colors, sliced
1 tbsp olive oil
1 lb sweet italian sausage (we used turkey sausage last time and it was good!)
1 container of the good parmesan cheese, shredded. A romano and asiago blend is yummy too.


Make pasta per box direction.

Meanwhile, heat saucepan with oil over medium/medium high heat. Crumble sausage (remove casing if applicable) and brown.

Once brown, add bell peppers. Stir and cover. Cook until soft. 10 minutes or so. Stirring often.

Drain pasta and put back in stock pot. Add sausage and peppers (pan juice and all) to pasta.

Stir. Add cheese and stir.

If it seems dry at all, add a tbsp of good olive oil (I usually do this when its leftovers)

Asparagus and Lemon Pasta Salad

I'm baaaaack!

After a few weeks of PCSing (Permanent Change of Station to you civies out there) and unpacking, I am officially cooking again!

And I am in Florida. So that means SUMMER FOOD.

Starting with Pasta salad!

Asparagus and Lemon Pasta Salad
Adapted from The Neely's 

Ingredients:

• 1 lb pasta (I used these little shell pastas made with carrots and tomato)
• 1 lb asparagus, ends cut off and cut into 1 inch pieces
• 2 tablespoons Dijon mustard
• 1 garlic clove, minced
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• black pepper
• salt
• 1 pint grape tomatoes, halved
• 1 tbsp dried dill
• 1 cup frozen peas, defrosted
• 6 ounces crumbled feta cheese

Make the pasta per package instructions. Rinse with cold water and drain.

Meanwhile, bring a pot of salted water to boil. Add asparagus.Boil 2 minutes. Drain and put in a bowl of salted ice water.

Whisk together mustard, garlic, oil, dill, and lemon juice. Add S&P as needed.

Combine pasta, asparagus, dressing, tomatos, peas, and cheese.

Serve cold or room temp.