Penne Vodka
6 slices Bacon
2 cloves garlic, crushed
1 can tomato paste
1/4 cup vodka
1/2 cup heavy cream
Pinch of nutmeg
1 pound penne
Grated Parmigiano Reggiano
Bring a large pot of salted water to a boil and cook penne.
Drain, reserving some pasta water for sauce.
In a large pan, cook bacon over medium heat to render out fat. Cook for about 10 minutes or until cooked. Add the garlic and tomato paste and cook until tomato paste darkens. Stir in the vodka and cook for a few minutes. Add cream and season with nutmeg and salt to taste. Adjust thickness of sauce with pasta water as needed. Add cooked penne and toss to coat.
Sprinkle with Parmigiano-Reggiano and serve.
Garlic Chicken Pizza with White Sauce
2 slices of Naan Bread
1 tbsp butter
8 cloves roasted garlic, minced
2 tbsp all-purpose flour
½ tsp black pepper
½ cup skim milk
¼ cup half and half
¼ cup Parmesan cheese
1½ cup boneless skinless chicken breast, cooked and shredded
¼ cup red onion, diced
¾ cup Mozzarella cheese
1 tsp fresh thyme, chopped
½ tsp dried oregano
1 tbsp fresh parsley, chopped
Preheat oven to 450.
Melt butter in a small saucepan. Saute roasted garlic for 1 minute.
Add flour, and mix until well blended. Cook for 1 minute.
Slowly whisk in the milk and half & half, stir in the pepper.
Cook for about 3 minutes, or until it starts to thicken. Remove from heat, and stir in the parm.
Place 2 slices of Naan Bread on baking sheet. Spread white sause over the bread. Top with chicken, red onions and cheese.
Bake for 17 minutes, or until the crust is golden, and the cheese is melted.
Remove from the oven, sprinkle with herbs. Cut and serve immediately.
Add flour, and mix until well blended. Cook for 1 minute.
Slowly whisk in the milk and half & half, stir in the pepper.
Cook for about 3 minutes, or until it starts to thicken. Remove from heat, and stir in the parm.
Place 2 slices of Naan Bread on baking sheet. Spread white sause over the bread. Top with chicken, red onions and cheese.
Bake for 17 minutes, or until the crust is golden, and the cheese is melted.
Remove from the oven, sprinkle with herbs. Cut and serve immediately.
4 oz whole wheat lasagna noodles/4 oz regular lasagna noodles
15 oz part skim ricotta
Fresh basil, chopped, to taste (1/3-1/2 cup)
1 small jar of pesto
1/4 cup toasted cashews, chopped
4 oz shredded part-skim mozzarella (let's be real, I definitely used more than that)
Italian seasoning + Parmesan cheese
15 oz part skim ricotta
Fresh basil, chopped, to taste (1/3-1/2 cup)
1 small jar of pesto
1/4 cup toasted cashews, chopped
4 oz shredded part-skim mozzarella (let's be real, I definitely used more than that)
Italian seasoning + Parmesan cheese
Preheat oven to 350. Cook lasagna noodles & set aside. In a large bowl, combine ricotta, basil, pesto, & cashews.
Spray a 9x13 baking pan with cooking spray. Spread 1/3 of pesto mixture into the bottom of the pan. Cover with half the noodles (I did whole wheat, regular, whole wheat, regular). Spread another 1/3 of pesto mix (& I added some mozzarella cheese here) before adding the rest of the noodles and remaining pesto mix as the final layer. Top that all off with mozzarella cheese, some Italian seasoning & parmesan and bake for 30-45 minutes, or until it's lightly browned and bubbling.
Chicken Curry
Creamy curry sauce mix
¼ cup flour
2 teaspoons curry powder
1 teaspoon salt
1 teaspoon onion powder
½ teaspoon garlic powder
Spray a 9x13 baking pan with cooking spray. Spread 1/3 of pesto mixture into the bottom of the pan. Cover with half the noodles (I did whole wheat, regular, whole wheat, regular). Spread another 1/3 of pesto mix (& I added some mozzarella cheese here) before adding the rest of the noodles and remaining pesto mix as the final layer. Top that all off with mozzarella cheese, some Italian seasoning & parmesan and bake for 30-45 minutes, or until it's lightly browned and bubbling.
Chicken Curry
Creamy curry sauce mix
¼ cup flour
2 teaspoons curry powder
1 teaspoon salt
1 teaspoon onion powder
½ teaspoon garlic powder
Plus this...
1/2 cup butter
2 cups cold water
Combine mix with water & stir until dissolved. Melt butter in pan and add mixture, stirring until thick. Serve with chicken & rice over Naan bread.
Combine mix with water & stir until dissolved. Melt butter in pan and add mixture, stirring until thick. Serve with chicken & rice over Naan bread.
Baked Spinach Squares
1 minced onion
1/4 lb. butter
1 cup grated cheese
1/2 lb. cottage cheese
3 eggs
Salt & pepper
Thaw spinach. Squeeze out all water. (it works best to press spinach between paper towels & squeeze)
Brown onion in butter in skillet. Mix remaining ingredients in bowl and add onion.
Grease an oblong dish and pour mix in.
Bake at 375 degrees for 60 minutes or until firm.
Blueberry Mojitos
12 mint leaves
1/2 cup blueberries
6 tablespoons lime juice
4 tablespoons sugar
Ice
6 oz white rum
Club soda
Extra lime, mint & blueberries for garnish
In a shaker, muddle mint, blueberries, lime juice and sugar. Add ice & rum to shaker. ShakeShakeShake. Serve in a glass over ice. Top each drink with a splash of club soda. Garnish with a lime slice, mint leave and a few blueberries.
Pasta with Lemon Butter Sauce & Italian Sausage
1 cup white wine (I used Barefoot sauvignon blanc)
Juice of 3 lemons
2 (or 3 if you're like me & a garlic fanatic) tablespoons minced garlic
3 shallots, finely chopped
Pinch of salt & pepper
1 dash hot pepper sauce (I used Tabasco)
1/2 cup heavy cream
2 sticks butter, cut into pats
1 tablespoon fresh or dried parsley
1 lb. mild Italian sausage
1 lb. pasta (sometimes I break up lasagna noodles, Sunday I used campanelle)
At the same time I start making the sauce, I also start boiling the water for the pasta and cooking the Italian sausage on the stove over medium heat.
Heat a large skillet over high heat. Add the wine, lemon juice, garlic and shallots. Lower heat to medium-high & cook for 3-5 minutes. Lower heat to medium and stir in salt, pepper and hot sauce and cook mixture for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in a few pats of butter at a time. When you have added all the butter, remove from heat & continue whisking until all the butter is melted. Pour sauce over pasta and add sausage. Sprinkle with parsley & enjoy!
Crispy Baked Cheesy Chicken
Because it's Saturday & I'm lazy, recipe HERE ;)
Sweet Potato Hash with a Soft Boiled Egg
Sweet Potato
Extra Virgin Olive Oil
Onion
Red Pepper
Egg(s)
Ice
6 oz white rum
Club soda
Extra lime, mint & blueberries for garnish
In a shaker, muddle mint, blueberries, lime juice and sugar. Add ice & rum to shaker. ShakeShakeShake. Serve in a glass over ice. Top each drink with a splash of club soda. Garnish with a lime slice, mint leave and a few blueberries.
Pasta with Lemon Butter Sauce & Italian Sausage
1 cup white wine (I used Barefoot sauvignon blanc)
Juice of 3 lemons
2 (or 3 if you're like me & a garlic fanatic) tablespoons minced garlic
3 shallots, finely chopped
Pinch of salt & pepper
1 dash hot pepper sauce (I used Tabasco)
1/2 cup heavy cream
2 sticks butter, cut into pats
1 tablespoon fresh or dried parsley
1 lb. mild Italian sausage
1 lb. pasta (sometimes I break up lasagna noodles, Sunday I used campanelle)
At the same time I start making the sauce, I also start boiling the water for the pasta and cooking the Italian sausage on the stove over medium heat.
Heat a large skillet over high heat. Add the wine, lemon juice, garlic and shallots. Lower heat to medium-high & cook for 3-5 minutes. Lower heat to medium and stir in salt, pepper and hot sauce and cook mixture for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in a few pats of butter at a time. When you have added all the butter, remove from heat & continue whisking until all the butter is melted. Pour sauce over pasta and add sausage. Sprinkle with parsley & enjoy!
Crispy Baked Cheesy Chicken
Because it's Saturday & I'm lazy, recipe HERE ;)
Sweet Potato
Extra Virgin Olive Oil
Onion
Red Pepper
Egg(s)
Take however much sweet potato your heart desires, dice it up, and either boil it or stick it in the microwave until it's tender. BUT GOD FORBID YOU ADMIT TO USING A MICROWAVE IN THIS DAY AND AGE.
While your potato is tenderizing, heat some evoo in a pan over medium heat... and I added diced onion & red pepper to the evoo. Sauté that a bit, making sure you aren't burning anything. Keep checking your potato. And don't forget your soft boiled egg!!! 1. Bring a pot of water to a rolling boil with a pinch of salt. 2. Place egg(s) into boiling water. 3. Boil for 4 minutes. 3 1/2. PAY ATTENTION TO THIS OR YOU WILL HAVE A HARD BOILED EGG. 4. Immediately place into a bowl of ice water. 5. Once it it cool enough to handle caaaaaarefully peel.
But I'm getting ahead of myself, because before you peel your egg, ya need to add your diced sweet potatoes to the pepper & onions. Sauté that all together for a minute or 2, season with salt & pepper. And NOW, you may caaaaarefully peel your egg and place it delicately atop your hash.
Mini Broccoli Casseroles
While your potato is tenderizing, heat some evoo in a pan over medium heat... and I added diced onion & red pepper to the evoo. Sauté that a bit, making sure you aren't burning anything. Keep checking your potato. And don't forget your soft boiled egg!!! 1. Bring a pot of water to a rolling boil with a pinch of salt. 2. Place egg(s) into boiling water. 3. Boil for 4 minutes. 3 1/2. PAY ATTENTION TO THIS OR YOU WILL HAVE A HARD BOILED EGG. 4. Immediately place into a bowl of ice water. 5. Once it it cool enough to handle caaaaaarefully peel.
But I'm getting ahead of myself, because before you peel your egg, ya need to add your diced sweet potatoes to the pepper & onions. Sauté that all together for a minute or 2, season with salt & pepper. And NOW, you may caaaaarefully peel your egg and place it delicately atop your hash.
Mini Broccoli Casseroles
16 oz package frozen broccoli (thawed, drained of water)
4 eggs
1/2 cup Italian breadcrumbs
1/2 cup Panko breadcrumbs
2 cups sharp cheddar
1/4 cup grated parmesan cheese
Salt
Pepper
Preheat oven to 375. Lightly mist cookie sheet with cooking spray. In a large bowl, combine all ingredients, then get your hands in there and start mixing!
Form mini casseroles by making golfball-size portions and flattening them into patties before putting them on your cookie sheet. Makes about 12 mini casseroles. Bake for 25 mins.
Seaweed Salad
1 oz package of dried seaweed
5 tbsp. Rice Vinegar
4 tbsp. Soy Sauce
2 tsp. Sugar
2 tbsp. Sesame Oil
Sesame Seeds
Red Pepper Flakes
Place the seaweed in a bowl of warm water for 5 mins... then drain, pat dry with paper towel, cut into desired salad pieces (I attempted to cut them into spaghetti-shaped pieces). Finally, put seaweed in fridge while you make the dressing.
In a small bowl, whisk rice vinegar and soy sauce, add sugar and whisk until dissolved. Once sugar is dissolved, slowly whisk in sesame oil. Add sesame seeds and red pepper flakes to taste. Coat seaweed with dressing and ENJOY!!
Yogurt Pretzel Dip
6 oz honey yogurt (I used a honey-almond yogurt I found at Target, which was the inspiration for my almond topping)
2 tbsp. peanut butter
2 tbsp. chopped almonds
Pretzels
Mix the yogurt and peanut butter together in a small bowl (it is easier if the pb is warmed a little... makes it more mix-able) Top with chopped almonds. Happy dipping!
Crockpot BBQ Chicken Sandwiches
Salt & pepper to taste
4-6 Boneless skinless chicken breasts
1 18 oz jar of your have BBQ sauce (I used a hickory smoked one)
1 sweet onion
Hamburger buns
Salt & pepper to taste
4-6 Boneless skinless chicken breasts
1 18 oz jar of your have BBQ sauce (I used a hickory smoked one)
1 sweet onion
Hamburger buns
Spray crockpot with nonstick cooking spray. Season chicken with salt and pepper. Add seasoned chicken to crockpot. Slice onion and place over chicken. Pour BBQ sauce over top. Cook on low for 8 hours. After 8 hours, shred chicken with two forks. Toast hamburger buns and scoop chicken mixture onto buns. Serve with your favorite salad!
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