Ingredients
- Servings: 6
- 1 spaghetti squash, halved lengthwise and seeded
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 1/2 cups chopped tomatoes
- 3/4 cup crumbled feta cheese
- 3 tablespoons sliced black olives
- 2 tablespoons chopped fresh basil
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet.
- place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. remove squash from oven and set aside to cool enough to be easily handled.
- meanwhile, heat oil in a skillet over medium heat. cook and stir onion in oil until tender. add garlic; cook and stir until fragrant, 2 to 3 minutes. stir in tomatoes and cook until tomatoes are warmed through.
- use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. toss with the vegetables, feta cheese, olives, and basil. serve warm.
Ingredients
- Servings: 8
- 1 pound spaghetti
- 1 tablespoon olive oil
- 8 slices bacon, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1/4 cup dry (optional)
- 4 eggs
- 1/2 cup grated parmesan cheese
- 1 pinch salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated parmesan cheese
Recipe
Preparation Time: 20 mins
Cook Time: 20 mins
Ready Time: 40 mins
- in a large pot of boiling salted water, cook spaghetti pasta until al dente. drain well. toss with 1 tablespoon of olive oil, and set aside.
- meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain paper towels. reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. add chopped onion, and cook over medium heat until onion is translucent. add minced garlic, and cook 1 minute more. add if desired; cook one more minute.
- return cooked bacon to pan; add cooked and drained spaghetti. toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. quickly add 1/2 cup parmesan cheese, and toss again. add salt and pepper to taste (remember that bacon and parmesan are very salty).
- serve immediately with chopped parsley sprinkled on top, and extra parmesan cheese at table.
Ingredients
- Servings: 16
- 1 tablespoon olive oil
- 1 pound fresh mushrooms, finely chopped
- 1 pinch salt
- 1 tablespoon butter
- 1/2 cup finely chopped onion
- 4 cloves garlic, minced
- 1/2 cup quick-cooking oats
- 1 ounce very finely shredded parmigiano-reggiano cheese
- 1/2 cup bread crumbs
- 1/4 cup chopped flat-leaf (italian) parsley, packed
- 2 eggs, divided
- 1 teaspoon salt
- freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 1 pinch dried oregano
- 3 cups pasta sauce
- 1 tablespoon very finely shredded parmigiano-reggiano cheese, or to taste
- 1 tablespoon chopped flat-leaf (italian) parsley, or to taste
Recipe
Preparation Time: 30 mins
Cook Time: 1 hr
Ready Time: 5 hrs 30 mins
- heat olive oil in a skillet over medium-high heat. add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
- stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. transfer mixture to a mixing bowl.
- mix oats into mushroom mixture until thoroughly combined. gently stir 1 ounce parmigiano-reggiano cheese into mixture. add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. mix together with a fork until crumbly. stir in remaining 1 egg. mixture should hold together when pressed.
- cover bowl with plastic wrap and refrigerate at least 4 hours. for best flavor and texture, refrigerate overnight.
- preheat oven to 450 degrees f (230 degrees c). line a baking sheet with a silicone baking mat or parchment paper.
- form mixture into small meatballs using a 2-tablespoon scoop. roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
- bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
- bring pasta sauce to a boil in a large saucepan; reduce heat to low. gently stir meatballs into sauce until coated. simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. transfer to a serving bowl and garnish with 1 tablespoon parmigiano-reggiano cheese and 1 tablespoon parsley.
Ingredients
- Servings: 6
- 1 (16 ounce) package farfalle (bow tie) pasta
- 1 pound mild italian sausage links
- 1/3 cup water
- 1 clove garlic, minced
- 1/2 large onion, sliced
- 1 medium green bell pepper, sliced
- 1 medium red bell pepper, sliced
- 1 tablespoon
- 1 (14.5 ounce) can italian-style diced tomatoes, undrained
- 1 pinch dried oregano
- 1 pinch black pepper
Recipe
Preparation Time: 20 mins
Cook Time: 20 mins
Ready Time: 40 mins
- bring a large pot of lightly salted water to a boil. cook pasta for 8 to 10 minutes, or until al dente; drain.
- place whole sausages and 1/3 cup water in a skillet over medium-high heat. cover, and cook 5 to 8 minutes. drain and thinly slice.
- return sausage to skillet. stir in garlic, onions, peppers, and . cook over medium-high heat, stirring frequently, until sausage is cooked through. stir in diced tomatoes, black pepper, and oregano. cook about 2 minutes more, then remove from heat. serve over cooked pasta.
Ingredients
- Servings: 4
- 4 skinless, boneless chicken breast halves
- 2 teaspoons jerk paste
- 1 (12 ounce) package uncooked egg noodles
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 cup chicken stock
- 1 tablespoon jerk paste
- 1/2 cup dry
- 1/4 cup chopped fresh cilantro
- 2 limes, quartered
- salt and pepper to taste
- 1/2 cup heavy whipping cream
- 4 sprigs fresh cilantro, for garnish
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 1 hr 45 mins
- rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. cover, and refrigerate at least 1 hour.
- preheat the grill for high heat. bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
- lightly oil the grill grate. grill chicken 8 to 10 minutes on each side, until juices run clear.
- meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. mix in the chicken stock, 1 tablespoon jerk paste, , chopped cilantro, juice of 1 lime, salt, and pepper. bring to a boil, reduce heat to low, and stir in the heavy cream. cook and stir until mixture is thickened, about 5 minutes. do not allow it to boil.
- pour the cooked egg noodles into the saucepan, and toss with the cream sauce. divide noodles 4 serving plates, and top with grilled chicken. garnish each serving with a cilantro sprig and the juice of 1/4 lime.
Ingredients
- Servings: 8
- 1 (16 ounce) package dried penne pasta
- 5 tablespoons olive oil, divided
- 2 skinless, boneless chicken breast halves - cut into cubes
- salt and pepper to taste
- garlic powder to taste
- 1/2 cup low-sodium chicken broth
- 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
- 1 clove garlic, thinly sliced
- 1/4 cup parmesan cheese
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
- warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
- pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
- stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.
Ingredients
- Servings: 16
- 1 tablespoon olive oil
- 1 pound fresh mushrooms, finely chopped
- 1 pinch salt
- 1 tablespoon butter
- 1/2 cup finely chopped onion
- 4 cloves garlic, minced
- 1/2 cup quick-cooking oats
- 1 ounce very finely shredded parmigiano-reggiano cheese
- 1/2 cup bread crumbs
- 1/4 cup chopped flat-leaf (italian) parsley, packed
- 2 eggs, divided
- 1 teaspoon salt
- freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 1 pinch dried oregano
- 3 cups pasta sauce
- 1 tablespoon very finely shredded parmigiano-reggiano cheese, or to taste
- 1 tablespoon chopped flat-leaf (italian) parsley, or to taste
Recipe
Preparation Time: 30 mins
Cook Time: 1 hr
Ready Time: 5 hrs 30 mins
- heat olive oil in a skillet over medium-high heat. add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
- stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. transfer mixture to a mixing bowl.
- mix oats into mushroom mixture until thoroughly combined. gently stir 1 ounce parmigiano-reggiano cheese into mixture. add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. mix together with a fork until crumbly. stir in remaining 1 egg. mixture should hold together when pressed.
- cover bowl with plastic wrap and refrigerate at least 4 hours. for best flavor and texture, refrigerate overnight.
- preheat oven to 450 degrees f (230 degrees c). line a baking sheet with a silicone baking mat or parchment paper.
- form mixture into small meatballs using a 2-tablespoon scoop. roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
- bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
- bring pasta sauce to a boil in a large saucepan; reduce heat to low. gently stir meatballs into sauce until coated. simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. transfer to a serving bowl and garnish with 1 tablespoon parmigiano-reggiano cheese and 1 tablespoon parsley.
Ingredients
- Servings: 4
- 1 tablespoon olive oil
- 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
- salt and ground black pepper to taste
- 2 tablespoons chicken broth
- 1 (8 ounce) jar prepared pesto
- 1 (12 ounce) package potato gnocchi
- 4 ounces small fresh mozzarella balls
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
- pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
- bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
- place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.
Ingredients
- Servings: 6
- 1/2 cup uncooked rotini pasta
- 1 tablespoon butter or margarine
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 2 cups shredded cheddar cheese
- 1 cup frozen green peas
- 1 cup frozen corn kernels
- 2 (7 ounce) cans tuna, drained
- salt
- 1/2 cup bread crumbs
Recipe
Preparation Time: 30 mins
Cook Time: 20 mins
Ready Time: 50 mins
- preheat the oven to 350 degrees f (175 degrees c). bring a pot of lightly salted water to a boil. add the pasta and cook until tender, about 8 minutes. drain.
- meanwhile, melt the butter in a small saucepan over medium heat. stir in the flour until smooth. gradually mix in milk so that no lumps form. stir constantly until the mixture boils, then mix in half of the cheese. add the peas, corn and macaroni. drain the tuna, leaving a small amount of liquid to keep it moist. flake with a fork and stir into the cheese mixture. transfer to a casserole dish and top with the remaining cheese. sprinkle breadcrumbs over the cheese.
- bake for 20 minutes in the preheated oven, until sauce is bubbly and cheese is browned.
Ingredients
- Servings: 6
- 1 (16 ounce) package pasta
- 1 tablespoon butter
- 2 cups plain yogurt
- 4 cloves garlic, minced
- 1 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 3 tablespoons pine nuts (optional)
- 2 tablespoons butter (optional)
Recipe
- cook the pasta in a large pot of boiling salted water until al dente.
- using a mortar and pestle, mash the salt and garlic cloves together into a paste. warm the yogurt slightly in a sauce pan. remove a small amount of warmed yogurt from the pan, and stir together with the garlic paste. stir this mixture into the remaining yogurt
- drain the pasta, and rinse in cold water. place in a casserole or deep serving dish, toss with 1 tablespoon butter or margarine. toss with half of the garlic-yogurt sauce. spread the remaining sauce over the pasta. garnish with the parsley.
- for a very special dish, brown the pine nuts in 2 tablespoons butter or margarine. pour over the parsley. serve immediately.
Ingredients
- Servings: 8
- 1 (16 ounce) package egg noodles
- 1 head broccoli, cut into florets
- 2 cups cottage cheese
- 2 cups shredded cheddar cheese
Recipe
Cook Time: 30 mins
Ready Time: 30 mins
- preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
- steam broccoli until bright green and tender, 5 to 10 minutes. combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well.
- sprinkle pasta mixture with cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.
Ingredients
- Servings: 6
- 4 skinless, boneless chicken breast halves
- 1 (12 ounce) package wide egg noodles
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 2 fresh broccoli, minced
- 3 stalks celery, chopped
- 1 cup fresh sliced mushrooms
- 1 onion, chopped
- salt to taste
- ground black pepper to taste
- 1 pinch seasoned salt
- 1/4 cup shredded cheddar cheese
- 1/4 cup mozzarella cheese, shredded
- 1 pinch paprika
Recipe
- preheat oven to 325 degrees f (165 degrees c). coat a 13x9 inch baking dish with cooking spray.
- in a 3 quart saucepan, boil chicken for about 30 minutes. drain, and cut into bite sized pieces.
- meanwhile, cook pasta according to directions. drain.
- in a large bowl, mix together cream of chicken soup, broccoli, celery, sliced mushrooms, seasoned salt, salt, pepper, and onion. stir in pasta and chicken pieces. spread mixture into the prepared baking dish. sprinkle with shredded cheese and paprika.
- bake for 45 minutes.
Ingredients
- Servings: 20
- 1 pound chocolate confectioners' coating
- 1 (8.5 ounce) package chow mein noodles
Recipe
Preparation Time: 5 mins
Cook Time: 25 mins
Ready Time: 30 mins
- chop the chocolate confectioners' coating and place into a heatproof bowl over simmering water. cook, stirring occasionally until melted and smooth. remove from heat and stir in the chow mein noodles so they are evenly distributed. spoon out to desired size waxed paper. let cool completely before storing or serving.
Ingredients
- Servings: 8
- 1 pound fresh asparagus, trimmed and cut into 2 inch pieces
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 pint light cream
- 1 pound linguine pasta
- 1 lemon, juiced
Recipe
Preparation Time: 5 mins
Cook Time: 25 mins
Ready Time: 30 mins
- bring a pot of water to a boil. boil asparagus for 3 to 4 minutes; drain.
- in a large saucepan melt butter over medium heat. saute garlic and asparagus for 3 to 4 minutes. stir in the cream and simmer for 10 minutes.
- meanwhile, bring a large pot of water to a boil. add linguine and cook for 8 to 10 minutes or until al dente; drain and transfer to a serving dish.
- stir lemon juice into asparagus mixture; pour mixture over pasta.
Ingredients
- Servings: 4
- 1 (8 ounce) package linguini pasta
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 2 cups chopped tomatoes
Recipe
- cook pasta in a large pot of boiling water until done. drain.
- meanwhile, heat oil in large saucepan. add garlic and cook 2 minutes, stirring constantly. crush herbs, and add to the garlic.
- add linguine. heat through, stirring frequently. fold in tomatoes. serve.
Ingredients
- Servings: 20
- 1 pound chocolate confectioners' coating
- 1 (8.5 ounce) package chow mein noodles
Recipe
Preparation Time: 5 mins
Cook Time: 25 mins
Ready Time: 30 mins
- chop the chocolate confectioners' coating and place into a heatproof bowl over simmering water. cook, stirring occasionally until melted and smooth. remove from heat and stir in the chow mein noodles so they are evenly distributed. spoon out to desired size waxed paper. let cool completely before storing or serving.
Ingredients
- Servings: 4
- 1 tablespoon olive oil
- 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
- salt and ground black pepper to taste
- 2 tablespoons chicken broth
- 1 (8 ounce) jar prepared pesto
- 1 (12 ounce) package potato gnocchi
- 4 ounces small fresh mozzarella balls
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
- pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
- bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
- place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.
Ingredients
- Servings: 4
- 1 pound uncooked orzo pasta
- 2 tablespoons butter
- 3 tablespoons olive oil
- 4 onions, sliced
- 6 1/2 ounces blue cheese, crumbled
- 3 1/2 ounces mascarpone cheese
- 2 cups shredded spinach
- salt and pepper to taste
Recipe
Preparation Time: 10 mins
Cook Time: 35 mins
Ready Time: 45 mins
- bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
- while pasta is cooking, heat butter and oil in a large skillet over low heat. cook onion in this mixture until golden brown, 20 to 30 minutes. remove from pan with a spoon and drain on paper towels.
- in a large bowl, combine blue cheese, mascarpone and onion and mix well. toss cheese mixture with spinach and pasta, season with salt and pepper and serve.
Ingredients
- Servings: 8
- 1 (16 ounce) package dried penne pasta
- 5 tablespoons olive oil, divided
- 2 skinless, boneless chicken breast halves - cut into cubes
- salt and pepper to taste
- garlic powder to taste
- 1/2 cup low-sodium chicken broth
- 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
- 1 clove garlic, thinly sliced
- 1/4 cup parmesan cheese
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
- warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
- pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
- stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.
Ingredients
- Servings: 8
- 1 (16 ounce) package dried penne pasta
- 5 tablespoons olive oil, divided
- 2 skinless, boneless chicken breast halves - cut into cubes
- salt and pepper to taste
- garlic powder to taste
- 1/2 cup low-sodium chicken broth
- 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
- 1 clove garlic, thinly sliced
- 1/4 cup parmesan cheese
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
- warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
- pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
- stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.
Ingredients
- Servings: 8
- 3 tablespoons olive oil
- 3 cloves garlic, sliced
- 1 (28 ounce) can tomato puree
- 28 fluid ounces water
- 1/2 cup red
- 1 teaspoon salt
- 1 teaspoon sugar
- crushed red pepper to taste
- 1 (16 ounce) package uncooked linguine pasta
- 3 pounds squid, cleaned and sliced into rings
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
- heat olive oil in a large saucepan over medium heat. stir in the garlic and cook until lightly brown. stir in tomato puree, water, red , salt, sugar and crushed red pepper. bring to a boil. reduce heat and simmer 30 minutes, stirring occasionally
- bring a large pot of lightly salted water to a boil. add linguine and cook for 8 to 10 minutes or until al dente; drain.
- stir calamari into the tomato puree mixture. continue to simmer approximately 15 minutes, until squid is opaque. check frequently to avoid overcooking squid. serve squid and sauce over cooked linguine.
Ingredients
- Servings: 8
- 1 (16 ounce) package dried penne pasta
- 5 tablespoons olive oil, divided
- 2 skinless, boneless chicken breast halves - cut into cubes
- salt and pepper to taste
- garlic powder to taste
- 1/2 cup low-sodium chicken broth
- 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
- 1 clove garlic, thinly sliced
- 1/4 cup parmesan cheese
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
- warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
- pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
- stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.
Ingredients
- Servings: 8
- 1 (16 ounce) package dried penne pasta
- 5 tablespoons olive oil, divided
- 2 skinless, boneless chicken breast halves - cut into cubes
- salt and pepper to taste
- garlic powder to taste
- 1/2 cup low-sodium chicken broth
- 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
- 1 clove garlic, thinly sliced
- 1/4 cup parmesan cheese
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
- warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
- pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
- stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.
Ingredients
- Servings: 4
- 1 tablespoon olive oil
- 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
- salt and ground black pepper to taste
- 2 tablespoons chicken broth
- 1 (8 ounce) jar prepared pesto
- 1 (12 ounce) package potato gnocchi
- 4 ounces small fresh mozzarella balls
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
- pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
- bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
- place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.
Ingredients
- Servings: 4
- 1 1/2 tablespoons olive oil
- 1 cup uncooked orzo pasta
- 1 red onion, chopped
- 1 clove garlic, minced
- 1 1/4 cups vegetable broth
- 1 pint cherry tomatoes, halved
- 12 leaves fresh basil, chopped
- 1 clove garlic, minced
- 1 1/2 tablespoons olive oil
- 1 cup crumbled gorgonzola cheese, or to taste
Recipe
Preparation Time: 20 mins
Cook Time: 15 mins
Ready Time: 35 mins
- heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. stir in the onion, and cook until the onion begins to soften, about 3 minutes. add 1 clove of garlic; cook until fragrant, about 30 seconds. pour in the vegetable broth, and bring to a boil over high heat. reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes.
- in a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
- spoon the cooked orzo into a serving bowl. top with tomato mixture, and sprinkle with gorgonzola and remaining basil.
Ingredients
- Servings: 8
- 1 (16 ounce) package dried penne pasta
- 5 tablespoons olive oil, divided
- 2 skinless, boneless chicken breast halves - cut into cubes
- salt and pepper to taste
- garlic powder to taste
- 1/2 cup low-sodium chicken broth
- 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
- 1 clove garlic, thinly sliced
- 1/4 cup parmesan cheese
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
- warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
- pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
- stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.
Ingredients
- Servings: 4
- 3 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 2 (14.5 ounce) cans tomatoes, chopped
- 1/4 teaspoon red pepper flakes, or to taste
- 2 teaspoons balsamic vinegar
- 2 teaspoons sugar
- 3/4 cup basil leaves, torn into pieces
- salt and ground black pepper to taste
Recipe
Preparation Time: 10 mins
Cook Time: 50 mins
Ready Time: 1 hr
- heat the olive oil in a skillet over medium heat; cook the onion and garlic in the hot oil until tender, about 5 minutes. stir the tomatoes, red pepper flakes, vinegar, and sugar into the onion and garlic mixture; bring to a boil, reduce heat to low, and simmer until the flavors blend to your liking, 45 to 60 minutes. stir the basil into the sauce; season with salt and pepper.
Ingredients
- Servings: 4
- 1 3/4 quarts chicken broth
- 1/2 cup uncooked orzo pasta
- 3 eggs
- 1 lemon, juiced
- 1 tablespoon cold water
- salt and pepper to taste
Recipe
Preparation Time: 10 mins
Cook Time: 15 mins
Ready Time: 25 mins
- pour the chicken broth into a large saucepan, and bring it to the boil. add the pasta and cook for 5 minutes.
- beat the eggs until frothy, then add the lemon juice and 1 tablespoons of cold water. slowly stir in a ladleful of the hot chicken stock, then add one or two more. be careful not to scramble the eggs!
- return this mixture to the pan, off the heat, and stir well. season with salt and pepper and serve at once, garnished with lemon slices. do not let the soup boil once the eggs have been added or it will curdle!
Ingredients
- Servings: 8
- 8 cups uncooked penne pasta
- sea salt to taste
- 2 1/2 cups chopped smoked salmon
- 1 cup cream cheese
- 1 cup chopped fresh dill
- 5 green onions, chopped
- 2 tablespoons dijon mustard
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- ground black pepper to taste
Recipe
Preparation Time: 25 mins
Cook Time: 15 mins
Ready Time: 40 mins
- fill a large pot with water. add sea salt to taste, and bring to a rolling boil. stir in penne and return to a boil. cook uncovered, stirring occasionally, until pasta is cooked through but still firm to the bite, about 11 minutes.
- drain penne well, and reserve 1 cup of pasta cooking water.
- return penne and reserved cup of pasta water to the empty pot and place over medium-low heat.
- stir smoked salmon, cream cheese, dill, green onions, dijon mustard, lemon zest, lemon juice, and black pepper into pasta until cream cheese is melted, 4 to 5 minutes.
Ingredients
- Servings: 8
- 1 (16 ounce) package dried penne pasta
- 5 tablespoons olive oil, divided
- 2 skinless, boneless chicken breast halves - cut into cubes
- salt and pepper to taste
- garlic powder to taste
- 1/2 cup low-sodium chicken broth
- 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
- 1 clove garlic, thinly sliced
- 1/4 cup parmesan cheese
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
- warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
- pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
- stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.
Ingredients
- Servings: 20
- 5 eggs
- 1 1/2 cups sugar
- 1 pound ricotta cheese
- 1 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 1/4 pound thin egg noodles
Recipe
- beat eggs and sugar, add ricotta, milk, and vanilla. mix thoroughly.
- cook macaroni, drain, put in large mixing bowl and melt butter over top.
- add egg/ricotta mixture, stirring in thoroughly. pour into thoroughly buttered 6x10 inch pan.
- bake for 1 hour at 350 degrees f (175 degrees c), let cool, then refrigerate before serving.
Ingredients
- Servings: 8
- 2 pounds chicken thighs
- 1 (16 ounce) bottle zesty italian dressing
- 1 (16 ounce) jar salsa
Recipe
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 2 hrs 25 mins
- to marinate: place chicken in a nonporous glass dish or bowl; pour dressing and salsa over chicken and turn to coat. cover with lid or aluminum foil and refrigerate to marinate for at least 2 hours, or overnight.
- preheat oven to grill/broil.
- remove chicken from dish or bowl, discarding any remaining marinade, and grill/broil for about 20 minutes or until cooked through and juices run clear. serve immediately.
Ingredients
- Servings: 4
- 1 tablespoon olive oil
- 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
- salt and ground black pepper to taste
- 2 tablespoons chicken broth
- 1 (8 ounce) jar prepared pesto
- 1 (12 ounce) package potato gnocchi
- 4 ounces small fresh mozzarella balls
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
- pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
- bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
- place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.
Ingredients
- Servings: 4
- 12 ounces angel hair pasta
- 1 1/2 pounds fresh scallops
- 1 ounce olive oil
- 8 ounces sliced margherita® prosciutto or julienned margherita® genoa salami
- 2 garlic cloves, chopped
- 8 ounces sliced grape tomatoes
- 1 pound sliced crimini mushrooms
- 1 pound fresh baby spinach
- 8 fluid ounces dry
- 2 tablespoons fresh lemon juice
- salt and pepper to taste
- 4 ounces cold unsalted butter
- 4 ounces fresh basil
Recipe
Preparation Time: 20 mins
Cook Time: 15 mins
Ready Time: 35 mins
- cook pasta according to package instructions. cover to keep warm; set aside.
- heat 12-inch saute pan over medium high, add 1 ounce olive oil. sear scallops for 2 minutes on each side, remove from pan and cover.
- add sliced margherita® prosciutto or julienned genoa salami to heated pan, saute for two minutes. add garlic, tomatoes and mushrooms. saute for another two minutes. add and lemon juice, cook to reduce by half by deglazing the pan. add salt and pepper, then stir in butter until melted.
- add scallops back into pan and cook until they are heated through. add fresh spinach and cook until spinach is wilted.
- place cooked pasta in the pan. mix until pasta is well covered in sauce.
- garnish with fresh basil and serve.
Ingredients
- Servings: 10
- 1 pound dry ziti pasta
- 1 onion, chopped
- 1 pound lean ground beef
- 2 (26 ounce) jars spaghetti sauce
- 6 ounces provolone cheese, sliced
- 1 1/2 cups sour cream
- 6 ounces mozzarella cheese, shredded
- 2 tablespoons grated parmesan cheese
Recipe
Preparation Time: 20 mins
Cook Time: 35 mins
Ready Time: 55 mins
- bring a large pot of lightly salted water to a boil. add ziti pasta, and cook until al dente, about 8 minutes; drain.
- in a large skillet, brown onion and ground beef over medium heat. add spaghetti sauce, and simmer 15 minutes.
- preheat the oven to 350 degrees f (175 degrees c). butter a 9x13 inch baking dish. layer as follows: 1/2 of the ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. top with grated parmesan cheese.
- bake for 30 minutes in the preheated oven, or until cheeses are melted.
Ingredients
- Servings: 8
- 1 (16 ounce) package dried penne pasta
- 5 tablespoons olive oil, divided
- 2 skinless, boneless chicken breast halves - cut into cubes
- salt and pepper to taste
- garlic powder to taste
- 1/2 cup low-sodium chicken broth
- 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
- 1 clove garlic, thinly sliced
- 1/4 cup parmesan cheese
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
- warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
- pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
- stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.
Ingredients
- Servings: 8
- 1 (16 ounce) package dried penne pasta
- 5 tablespoons olive oil, divided
- 2 skinless, boneless chicken breast halves - cut into cubes
- salt and pepper to taste
- garlic powder to taste
- 1/2 cup low-sodium chicken broth
- 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
- 1 clove garlic, thinly sliced
- 1/4 cup parmesan cheese
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
- warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
- pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
- stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.
Ingredients
- Servings: 8
- 1 small onion, thinly sliced
- 1 medium red bell pepper, seeded and thinly sliced
- 4 cloves garlic, minced
- 2 teaspoons dried rosemary
- 1/2 teaspoon dried oregano
- 8 ounces turkey italian sausages, casings removed
- 8 (4 ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon coarsely ground pepper
- 1/4 cup dry
- 1 1/2 tablespoons cornstarch
- 2 tablespoons cold water
- salt to taste
- 1/4 cup chopped fresh parsley
Recipe
Preparation Time: 20 mins
Cook Time: 7 hrs
Ready Time: 7 hrs 20 mins
- in a 5 to 6 quart slow cooker, combine onion, bell pepper, garlic, rosemary, and oregano. crumble sausages over onion mixture. rinse chicken and pat dry; arrange in a single layer over sausage. sprinkle with pepper. pour in . cover, and cook on low setting for 5 to 7 hours, or until chicken is tender and cooked through when pierced.
- transfer chicken to a warm, deep platter, and cover to keep warm.
- in a small bowl, stir together cornstarch and cold water. stir into cooking liquid in slow cooker. increase heat to high, and cover. cook, stirring 2 to3 times, until sauce is thickened (about 10 more minutes). season to taste with salt. spoon sauce over chicken, and sprinkle with parsley.
Ingredients
- Servings: 4
- 1 cup dehydrated sun-dried tomatoes
- 1 1/2 cups water
- 1/2 (10 ounce) package couscous
- 1 teaspoon olive oil
- 3 cloves garlic, pressed
- 1 bunch green onions, chopped
- 1/3 cup fresh basil leaves
- 1/4 cup fresh cilantro, chopped
- 1/2 lemon, juiced
- salt and pepper to taste
- 4 ounces portobello mushroom caps, sliced
Recipe
Preparation Time: 30 mins
Cook Time: 15 mins
Ready Time: 45 mins
- place the sun-dried tomatoes in a bowl with 1 cup water. soak 30 minutes, until rehydrated. drain, reserving water, and chop.
- in a medium saucepan, combine the reserved sun-dried tomato water with enough water to yield 1 1/2 cups. bring to a boil. stir in the couscous. cover, remove from heat, and allow to sit 5 minutes, until liquid has been absorbed. gently fluff with a fork.
- heat the olive oil in a skillet. stir in the sun-dried tomatoes, garlic, and green onions. cook and stir about 5 minutes, until the green onions are tender. mix in the basil, cilantro, and lemon juice. season with salt and pepper. mix in the mushrooms, and continue cooking 3 to 5 minutes. toss with the cooked couscous to serve.
Ingredients
- Servings: 4
- 1 tablespoon olive oil
- 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
- salt and ground black pepper to taste
- 2 tablespoons chicken broth
- 1 (8 ounce) jar prepared pesto
- 1 (12 ounce) package potato gnocchi
- 4 ounces small fresh mozzarella balls
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
- pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
- bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
- place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.