trish's tuna casserole

Ingredients

• Servings: 1
• 1 1/2 (8 ounce) packages egg noodles
• 1 (9 ounce) can tuna, undrained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (15 ounce) can peas with mushrooms and pearl onions (such as le sueur®), undrained
• 1 onion, chopped
• 1/2 cup milk
• salt and black pepper to taste
• 1/2 cup dry bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat an oven to 350 degrees f (175 degrees c). fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the egg noodles and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. drain well in a colander set in the sink.
• while the pasta is cooking, stir the tuna, condensed soup, peas with mushrooms and onions, onion, milk, salt, and pepper in a bowl until evenly mixed. gently stir in the cooked pasta, then pour the mixture into a 9x13 inch baking dish. sprinkle evenly with dry bread crumbs.
• bake in the preheated oven until the casserole is bubbling and the bread crumbs are golden brown, about 20 minutes.

spaghetti squash i

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.

Italian Cheese Balls

Ingredients

• Servings: 18
• 1 pound ricotta cheese
• 1 (8 ounce) package cream cheese
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 teaspoons grated lemon zest
• 2 eggs, beaten
• 4 egg whites
• 3/4 cup white sugar

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat the oven to 300 degrees f (150 degrees c).
• in a medium bowl, mix together the ricotta cheese, cream cheese, flour, salt, vanilla, lemon zest and eggs. in a separate bowl, whisk together the egg whites and sugar. pour into the cheese mixture, and mix until well blended. roll into balls about the size of a golf ball, and place in a glass baking dish.
• bake for 45 minutes in the preheated oven, or until golden brown on top.

green bean orzo pasta

Ingredients

• Servings: 8
• 1 1/2 cups orzo pasta
• 1 (12 ounce) bag fresh green beans, trimmed
• 3 tablespoons olive oil, divided
• 1/2 cup pine nuts, or more to taste
• 1 (14.5 ounce) can petite diced tomatoes, drained and rinsed
• 1/2 cup grated parmesan cheese
• 1 teaspoon dried basil
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. drain.
• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add green beans, cover, and steam until tender, 2 to 4 minutes.
• heat 1 tablespoon olive oil in a skillet over medium-low heat; cook and stir pine nuts until toasted and fragrant, 2 to 4 minutes.
• combine orzo, green beans, pine nuts, tomatoes, remaining olive oil, parmesan cheese, basil, salt, and pepper in a large bowl.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

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.

turkey tetrazzini a la stouffers®

Ingredients

• Servings: 6
• 2 teaspoons butter
• 1/4 cup butter, divided
• 1 cup chopped celery
• 1 (8 ounce) package sliced fresh mushrooms
• 1/2 cup all-purpose flour
• 2 2/3 cups chicken broth
• 1 cup heavy whipping cream
• 1/4 cup
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 (12 ounce) package angel hair pasta
• 2 cups diced cooked turkey
• 1/2 cup panko bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 325 degrees f (165 degrees c). grease a casserole dish with 2 teaspoons butter.
• bring a large pot of lightly salted water to a boil. cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. drain.
• melt 2 tablespoons butter in a large pot over medium heat; cook and stir celery until it begins to soften, 1 minute. stir mushrooms into celery; cook and stir until mushrooms are softened, 3 minutes more.
• remove vegetables from skillet; melt remaining 2 tablespoons butter and whisk flour into hot butter to make a paste. slowly whisk chicken broth and bring to a simmer; reduce heat to low and cook, whisking constantly, until sauce is thickened. mix in cream, , salt, and white pepper.
• fold turkey, celery, and mushrooms into sauce; mix in angel hair pasta. transfer mixture to prepared casserole dish and sprinkle panko crumbs on top.
• bake in the preheated oven until sauce is bubbling and crumb topping has browned, about 30 minutes.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

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.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

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.

spaghetti squash i

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.

Pizza Casserole

Ingredients

• Servings: 4
• 2 (7.25 ounce) packages uncooked macaroni and cheese
• 1 (14 ounce) can pizza sauce
• 1 (8 ounce) package mozzarella cheese, shredded and divided
• 1/4 cup grated parmesan cheese, divided
• 6 ounces pepperoni sausage, sliced

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 5 to 8 minutes or about 3 minutes before cooked; drain and place noodles in a 9x13 inch baking dish.
• preheat oven to 400 degrees f (200 degrees c).
• stir in pizza sauce, powdered cheese packets from macaroni and cheese mix, 1/2 the mozzarella cheese, 1/2 the parmesan cheese, pepperoni and any other pizza toppings that you want to add. top with the remaining cheeses.
• bake in preheated oven for 45 minutes or until cheese is bubbly; serve.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

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.

Penne Alla

Ingredients

• Servings: 8
• 6 slices bacon, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can diced tomatoes
• salt and ground black pepper to taste
• 1/4 cup
• 1 pound penne pasta
• 1/2 cup heavy whipping cream
• 1 pinch ground nutmeg, or more to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• fry bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. drain some of the drippings from the skillet. cook and stir garlic with the bacon until garlic is tender, 1 to 2 minutes.
• stir tomatoes, salt, and pepper into bacon mixture; simmer for 15 minutes. pour over bacon mixture; simmer until sauce is slightly reduced, 15 minutes.
• bring a large pot of lightly salted water to a boil. cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain and transfer pasta to a serving bowl.
• stir cream into sauce and simmer until heated through, about 5 minutes. toss penne and sauce together until coated; sprinkle with nutmeg.

vegetable pasta casserole

Ingredients

• Servings: 8
• 1 (16 ounce) package penne pasta
• 2 cups chopped broccoli
• 1 cup sliced mushrooms
• 1 cup chopped green bell pepper
• 1 tablespoon butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/4 cup all-purpose flour
• 4 cups nonfat milk
• 1/2 cup grated parmesan cheese
• salt and pepper to taste
• 5 tablespoons chopped fresh basil, divided
• 1/3 cup dry bread crumbs
• 2 tablespoons grated parmesan cheese
• 1 butter flavored cooking spray

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 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. stir in broccoli, mushrooms and green pepper, and cook 6 to 8 minutes more, or until pasta is al dente; drain.
• meanwhile, melt butter in a medium saucepan over medium-high heat. saute onions and garlic for 1 to 2 minutes. stir in flour and milk; cook 5 minutes, or until mixture coats the back of a spoon. remove from heat and stir in 1/2 cup parmesan cheese, salt and pepper.
• in a 9x13 inch baking dish combine pasta, vegetables, milk mixture and 4 tablespoons basil. sprinkle with bread crumbs, 2 tablespoons parmesan cheese, and remaining 1 tablespoon basil. coat with butter flavored cooking spray.
• bake in preheated oven for 30 minutes, or until golden brown.

bow ties with sausage, tomatoes and cream

Ingredients

• Servings: 6
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
• stir cooked pasta into sauce, and heat through. sprinkle with parsley.

basil chicken over angel hair

Ingredients

• Servings: 4
• 1 (8 ounce) package angel hair pasta
• 2 teaspoons olive oil
• 1/2 cup finely chopped onion
• 1 clove garlic, chopped
• 2 1/2 cups chopped tomatoes
• 2 cups boneless chicken breast halves, cooked and cubed
• 1/4 cup chopped fresh basil
• 1/2 teaspoon salt
• 1/8 teaspoon hot pepper sauce
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• in a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. drain, and set aside.
• in a large skillet, heat oil over medium-high heat. saute the onions and garlic. stir in the tomatoes, chicken, basil, salt and hot pepper sauce. reduce heat to medium, and cover skillet. simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
• toss sauce with hot cooked angel hair pasta to coat. serve with parmesan cheese.

gnocchi with sage-butter sauce

Ingredients

• Servings: 2
• 2 (12 ounce) packages potato gnocchi
• 1/4 cup butter
• 1 clove garlic, minced
• 1 teaspoon dried sage
• 1/4 teaspoon salt
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• bring a large pot of lightly salted water to a boil over high heat. add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.
• melt the butter in a skillet over medium heat. stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. stir in the sage and salt for a few seconds, then add the cooked gnocchi. toss gently with 1/4 cup of parmesan cheese and the pepper. sprinkle with the remaining 2 tablespoons parmesan cheese to serve.

chicken milano

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 pound skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces dry fettuccini pasta

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. add the cream and bring to a boil; stirring. simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
• sprinkle the chicken with salt and pepper on both sides. in a large skillet over medium heat, warm oil and saute chicken. press on chicken occasionally with a slotted spatula. cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. transfer to a board; cover and keep warm. discard the fat from the skillet.
• in the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
• meanwhile, bring a large pot of lightly salted water to a boil. add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
• cut each chicken breast into 2 to 3 diagonal slices. reheat the sauce gently if needed. transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

Slow Cooker Lemon Garlic Chicken Ii

Ingredients

• Servings: 6
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 pounds skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1/4 cup water
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon chicken bouillon granules
• 1 teaspoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 30 mins


• in a bowl, mix the oregano, salt, and pepper. rub the mixture into chicken. melt the butter in a skillet over medium heat. brown chicken in butter for 3 to 5 minutes on each side. place chicken in a slow cooker.
• in the same skillet, mix the water, lemon juice, garlic, and bouillon. bring the mixture to boil. pour over the chicken in the slow cooker.
• cover, and cook on high for 3 hours, or low for 6 hours. add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

angel hair pasta and scallops with margherita® prosciutto

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 white
• 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.

Chicken Penne With Asparagus, Sun-dried Tomatoes, And Artichoke Hearts

Ingredients

• Servings: 6
• 1 (12 ounce) package uncooked penne pasta
• 2 tablespoons olive oil
• 2 cups cooked, shredded chicken
• salt and black pepper to taste
• 1 pinch garlic salt, or to taste
• 2 tablespoons minced garlic
• 1 small onion, diced
• 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
• 3 ounces chopped sun-dried tomatoes (not oil-packed)
• 2/3 cup reduced-sodium beef broth
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 2 tablespoons butter
• 1 tablespoon grated parmesan cheese

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 55 mins


• bring a large pot of lightly salted water to a rolling boil. cook the penne pasta uncovered in the boiling water, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain, set aside, and keep warm.
• heat the olive oil in a large skillet over medium-high heat; add the chicken to the skillet and season with salt, pepper, and garlic salt. cook and stir for about 2 minutes; remove the chicken and set aside. cook and the garlic and onion in the oil remaining in the skillet until the onion becomes translucent, about 3 minutes. stir in the asparagus, sun-dried tomatoes, and beef broth; reduce heat to medium-low. cook until the asparagus is bright green and starting to become tender, about 5 minutes. return the chicken to the skillet and stir in the artichoke hearts. cook and stir until hot, about 3 minutes.
• gently fold the pasta into the chicken and vegetables, cover the skillet, and turn off the heat. allow the mixture to sit until the pasta has absorbed any excess broth, about 5 minutes. mix butter into the pasta mixture until butter melts and coats the pasta; sprinkle with parmesan cheese to serve.

suki's spinach and feta pasta

Ingredients

• Servings: 4
• 1 (8 ounce) package penne pasta
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 3 cups chopped tomatoes
• 1 cup sliced fresh mushrooms
• 2 cups spinach leaves, packed
• salt and pepper to taste
• 1 pinch red pepper flakes
• 8 ounces feta cheese, crumbled

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water until al dente; drain.
• meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. mix in tomatoes, mushrooms, and spinach. season with salt, pepper, and red pepper flakes. cook 2 minutes more, until tomatoes are heated through and spinach is wilted. reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

mendi's favorite orzo

Ingredients

• Servings: 4
• 3/4 cup orzo pasta
• 1 1/2 tablespoons extra-virgin olive oil
• 1 (8 ounce) package sliced fresh mushrooms
• 1/4 teaspoon onion powder
• salt and pepper to taste
• 1 1/2 tablespoons melted butter
• 1/2 cup frozen corn kernels, thawed
• 1/2 cup frozen green peas, thawed
• 2 tablespoons chopped fresh flat-leaf parsley

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• bring a large pot of lightly salted water to a boil over high heat. add the orzo pasta, and cook until al dente, 6 to 7 minutes; drain.
• heat the olive oil in a large skillet over medium-high heat. add the mushrooms, and season with onion powder, salt, and pepper. cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. stir in the butter, corn, peas, parsley, and cooked orzo pasta. season to taste with salt and pepper, and serve immediately.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

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.

Cincinnati Skyline Chili

Ingredients

• Servings: 8
• 2 pounds lean ground beef
• 1 onion, chopped
• 2 (8 ounce) cans tomato sauce
• 1 clove garlic, crushed
• 1 dash worcestershire sauce
• 1 pinch ground cinnamon
• 1 teaspoon distilled white vinegar
• 3 tablespoons chili powder
• 1 pinch cayenne pepper
• salt and pepper to taste
• 1 pound uncooked spaghetti
• 1 cup shredded cheddar cheese
• 1 cup kidney beans
• 1/2 cup olives
• 1/4 cup chopped onion

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 50 mins


• brown beef and onion in a large skillet over medium high heat. place browned mixture in a large pot and stir in the tomato sauce, garlic, worcestershire sauce, cinnamon, vinegar, chili powder, cayenne pepper, salt and pepper. simmer, uncovered, over low heat for 1 1/2 hours.
• when meat mixture has about 20 minutes cooking time left, 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 and set aside.
• serve meat mixture over cooked spaghetti topped with cheese, beans, olives and chopped onion.

pizza pasta bake

Ingredients

• Servings: 8
• 1 (12 ounce) package uncooked elbow macaroni
• 1/2 pound mild italian sausage
• 1/2 cup chopped onion
• 1 (14 ounce) can pizza sauce
• 1 (8 ounce) can tomato sauce
• 1/2 cup milk
• 1 (3.25 ounce) package sliced pepperoni, cut in half
• 1/4 cup sliced fresh mushrooms
• 1/4 cup sliced black olives
• 1/4 cup chopped canadian bacon
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. stir in macaroni, cook for 8 to 10 minutes, until al dente, and drain.
• in a skillet over medium heat, cook the italian sausage and onion until sausage is evenly brown and onion is tender. drain grease.
• in a bowl, mix the pizza sauce, tomato sauce, and milk. stir in the sausage and onion, pepperoni, mushrooms, olives, and canadian bacon. gently mix in the cooked macaroni until evenly coated. transfer to the prepared baking dish.
• cover, and bake 30 minutes in the preheated oven. remove cover, top with cheese, and continue baking 15 minutes, until cheese is melted and bubbly.

spaghetti squash i

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.

greek chicken pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 1/2 cup chopped red onion
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt and pepper to taste
• 2 lemons, wedged, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

bow-tie pasta with sausage, peas, and mushrooms

Ingredients

• Servings: 4
• 1/2 cup olive oil, divided
• 1 pound italian sausage, casings removed
• 1 (10 ounce) package portobello mushrooms, sliced
• 3/4 teaspoon sea salt, or more to taste, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 (10 ounce) package frozen peas, partially thawed
• 1 (16 ounce) package farfalle (bow-tie) pasta
• 1/2 cup parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• heat 2 tablespoons olive oil in a large skillet over high heat; cook and stir sausage in the hot oil, breaking up any large chunks, until browned and crumbly, about 5 minutes. transfer cooked sausage to a plate.
• heat 2 more tablespoons olive oil in the same large skillet over medium heat; cook and stir mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper in the hot oil until mushrooms are tender and all the liquid has evaporated, about 8 minutes.
• stir peas into mushroom mixture and cook until peas are warmed, about 2 minutes. return sausage to mushroom mixture; cook and stir until flavors have blended and sausage is heated, about 3 minutes.
• bring a large pot of lightly salted water to a boil. cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain pasta, reserving 1/2 cup pasta water. return pasta to pot and stir in sausage-mushroom mixture; cook and stir, adding reserved pasta water as needed, until mixture is evenly mixed, about 5 minutes.
• drizzle remaining 1/4 cup olive oil over pasta mixture and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. add parmesan cheese; toss to combine.

quick weeknight skillet chicken

Ingredients

• Servings: 4
• 1 tablespoon olive oil, or as needed
• 1 pound skinless, boneless chicken breast halves, cut into bite-size pieces, or more as needed
• 1 teaspoon poultry seasoning, or to taste
• 1/2 teaspoon ground black pepper to taste
• 1 1/2 cups water
• 1 (16 ounce) package fresh angel hair pasta, cut into thirds
• 1 (10 ounce) package frozen peas
• 1 cup sliced fresh mushrooms (optional)
• 2 splashes white
• 2 tablespoons garlic powder, or to taste
• 1 (6 ounce) bag fresh spinach (optional)
• 1/4 cup grated parmesan cheese, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat oil in a large skillet over medium heat. place chicken in hot oil and sprinkle with poultry seasoning and black pepper. cook and stir chicken in hot oil until no longer pink, 5 to 8 minutes.
• pour water into skillet and bring to a simmer. stir angel hair pasta, peas, and mushrooms into skillet; cook until pasta is tender, 4 to 5 minutes.
• stir and garlic powder into pasta mixture. add spinach and stir until spinach wilts, about 2 minutes. sprinkle individual servings with parmesan cheese.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

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.

Italian Turkey Pasta Skillet

Ingredients

• Servings: 6
• 1/2 (16 ounce) package whole-wheat spaghetti
• olive oil
• 1 small red onion, thinly sliced
• 1 green bell pepper, chopped
• 1 pound cubed cooked turkey
• 1 (26 ounce) jar spaghetti sauce
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the spaghetti, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. drain well in a colander set in the sink.
• meanwhile, heat the olive oil in a large saucepan or dutch oven over medium heat. stir in the onion and green pepper. cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the turkey and spaghetti sauce. bring to a simmer over medium-high heat, then cover, and reduce heat to medium-low. cook until the sauce is hot.
• once the spaghetti has been cooked and drained, stir it into the hot sauce along with the mozzarella cheese. stir until the cheese melts, then serve.

spaghetti squash i

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.

bow ties with sausage, tomatoes and cream

Ingredients

• Servings: 6
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
• stir cooked pasta into sauce, and heat through. sprinkle with parsley.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

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.

spinach casserole

Ingredients

• Servings: 4
• 2 cups seashell pasta
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (16 ounce) package cottage cheese
• 1 slice day old bread, toasted
• 3 tablespoons melted butter

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 425 degrees f (220 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.
• in a 2 quart casserole dish combine cooked pasta, spinach and cottage cheese; mix well.
• in a small bowl crumble the toast and add melted butter. sprinkle over spinach mixture.
• bake in preheated oven for 15 minutes, or until heated through.

couscous gourmet

Ingredients

• Servings: 4
• 1 1/4 cups water
• 1 (10 ounce) box whole wheat couscous with flaxseed
• 5 teaspoons butter
• 1 teaspoon chopped fresh basil, or to taste
• 1 tablespoon olive oil
• 1 pound fresh asparagus, trimmed and cut into thirds
• 1 zucchini, sliced
• 1 red bell pepper, cut into strips
• 1 clove garlic, minced
• salt and ground black pepper to taste
• 1 sprig fresh basil

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 45 mins


• bring water to a boil in a saucepan and stir in couscous. bring back to a boil, reduce heat to low, cover the pan, and simmer couscous until water is absorbed, about 5 minutes. remove from heat and allow to stand covered for about 5 more minutes to let couscous dry.
• stir butter and 1 teaspoon basil lightly into couscous until butter is melted; set couscous aside.
• heat olive oil in a skillet over medium heat; cook and stir asparagus, zucchini, red bell pepper, and garlic in the hot oil until the vegetables are tender and just starting to brown, about 10 minutes. season with salt and black pepper.
• pack the couscous tightly into a measuring cup or bowl; place serving platter face down on top of the cup, invert the platter, and remove cup to turn couscous out the platter in a rounded shape.
• arrange cooked vegetables around the mound of couscous; place 1 sprig of basil in center of couscous to serve.

Chicken Pasta

Ingredients

• Servings: 2
• 4 ounces linguine pasta
• 2 boneless, skinless chicken breast halves, sliced into thin strips
• 2 teaspoons seasoning
• 2 tablespoons butter
• 1 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 4 fresh mushrooms, sliced
• 1 green onion, minced
• 1 1/2 cups heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• meanwhile, place chicken and seasoning in a bowl, and toss to coat.
• in a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. reduce heat, and stir in heavy cream. season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
• in a large bowl, toss linguini with sauce. sprinkle with grated parmesan cheese.

spinach tomato tortellini

Ingredients

• Servings: 6
• 1 (16 ounce) package cheese tortellini
• 1 (14.5 ounce) can diced tomatoes with garlic and onion
• 1 cup chopped fresh spinach
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons dried basil
• 1 teaspoon minced garlic
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• 3/4 cup heavy cream
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• bring a large pot of water to a boil. add the tortellini, and cook until tender, about 10 minutes.
• while you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. cook and stir until the mixture begins to bubble.
• in a medium bowl, whisk together the flour, milk and cream. stir this mixture into the saucepan along with the parmesan cheese. heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
• drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. stir to coat, and serve.

Easy Chicken Skillet

Ingredients

• Servings: 4
• 1 tablespoon canola oil
• 3 skinless, boneless chicken breast halves - trimmed and cut into large pieces
• 1 1/2 cups water
• 2 (3 ounce) packages chicken-flavored ramen noodles, broken into pieces
• 2 cloves garlic, crushed
• 1 red bell pepper, chopped
• 1 cup frozen broccoli
• 4 bunches green onions, chopped
• 1 tablespoon dried parsley
• 1 tablespoon soy sauce

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat canola oil in a large skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, about 5 minutes. add water, ramen noodles, and 1 seasoning packet from ramen noodles; stir to combine.
• stir garlic, red bell pepper, broccoli, green onions, parsley, and soy sauce into chicken-broth mixture; bring to a boil. reduce heat and simmer until broccoli is cooked and noodles are cooked through but firm to the bite, about 10 minutes, stirring occasionally.

nat and darcy's amazing eggplant lasagna

Ingredients

• Servings: 6
• 1 large eggplant
• 4 ounces bacon
• 2 cups favorite spaghetti sauce
• 1/4 cup crumbled feta cheese
• 1/4 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins


• peel the eggplant and trim the ends. slice lengthwise into 1/4 inch thick slices to resemble lasagna noodles. set on a tray and sprinkle with salt. let stand for 15 minutes to sweat out some of the liquid. turn slices over and repeat salting and sweating. brush off excess salt.
• preheat the oven to 350 degrees f (175 degrees c). place bacon in a skillet over medium-high heat. cook until evenly browned on both sides. remove to drain on paper towels.
• spread a thin layer of sauce in the bottom of a 9x7 inch casserole dish. cover with a layer of eggplant slices. sprinkle with a little of the shredded mozzarella, then top with another thin layer of sauce, and another layer of eggplant slices. spread the ricotta cheese only on top of this layer of eggplant, and cover with more eggplant. spoon on more sauce, then crumble feta cheese and bacon over the sauce, followed by half of the remaining mozzarella cheese. top with a final layer of eggplant, remaining sauce, and the rest of the shredded cheese.
• bake in the preheated oven until eggplant is tender, about 25 minutes; if cheese does not brown, turn on the broiler for about 5 minutes at the end.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

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.

tomato basil tagliatelle

Ingredients

• Servings: 4
• 4 large tomatoes, diced
• 1/2 cup chopped fresh basil
• 1/4 cup red vinegar
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh oregano
• 1/2 pound dry tagliatelle or wide fettucine pasta
• 1 tablespoon shredded parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 35 mins


• stir together the tomatoes, basil, red vinegar, olive oil, and oregano in a bowl; allow mixture to stand at least 10 minutes.
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the tagliatelle pasta, and return to a boil. cook the pasta uncovered, stirring occasionally, until cooked through, but still firm, about 8 minutes. drain well. mix the hot cooked tagliatelle into the tomato mixture; sprinkle with parmesan cheese to serve.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

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.

Slow Cooker Lemon Garlic Chicken Ii

Ingredients

• Servings: 6
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 pounds skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1/4 cup water
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon chicken bouillon granules
• 1 teaspoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 30 mins


• in a bowl, mix the oregano, salt, and pepper. rub the mixture into chicken. melt the butter in a skillet over medium heat. brown chicken in butter for 3 to 5 minutes on each side. place chicken in a slow cooker.
• in the same skillet, mix the water, lemon juice, garlic, and bouillon. bring the mixture to boil. pour over the chicken in the slow cooker.
• cover, and cook on high for 3 hours, or low for 6 hours. add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

gnocchi with sage-butter sauce

Ingredients

• Servings: 2
• 2 (12 ounce) packages potato gnocchi
• 1/4 cup butter
• 1 clove garlic, minced
• 1 teaspoon dried sage
• 1/4 teaspoon salt
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• bring a large pot of lightly salted water to a boil over high heat. add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.
• melt the butter in a skillet over medium heat. stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. stir in the sage and salt for a few seconds, then add the cooked gnocchi. toss gently with 1/4 cup of parmesan cheese and the pepper. sprinkle with the remaining 2 tablespoons parmesan cheese to serve.

Vanvoorst Ham Casserole

Ingredients

• Servings: 6
• 10 ounces uncooked spiral pasta
• 2 cups cubed fully cooked ham
• 1 cup sour cream
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons prepared yellow mustard
• 1 tablespoon chopped fresh parsley
• salt and pepper to taste
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the pasta, and return to a boil. cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink.
• preheat oven to 350 degrees f (175 degrees c). grease a 2-quart casserole dish.
• mix together the ham, sour cream, mushroom soup, 1/2 cup of mozzarella cheese, yellow mustard, and 1 tablespoon of parsley in a bowl until well combined. fold in the cooked pasta, season to taste with salt and pepper, and spoon the mixture into the prepared casserole dish. sprinkle top of casserole with 1/2 cup mozzarella cheese and 1 tablespoon of parsley.
• bake in the preheated oven until the casserole is hot and bubbling, and the cheese topping has melted and begun to brown, about 30 minutes. allow to stand 5 to 10 minutes before serving.

orzo with parmesan and basil

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 cup uncooked orzo pasta
• 1 (14.5 ounce) can chicken broth
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped fresh basil
• salt and pepper to taste
• 2 tablespoons chopped fresh basil

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• melt butter in heavy skillet over medium-high heat. stir in orzo and saute until lightly browned.
• stir in chicken stock and bring to boil. cover. reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
• mix in parmesan cheese and basil. season with salt and pepper. transfer to shallow bowl. garnish with basil sprigs.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

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.

spaghetti squash i

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.

Lemon Garlic Chicken Breasts

Ingredients

• Servings: 4
• cooking spray
• 1 clove garlic, minced
• 4 skinless, boneless chicken breast halves
• salt and ground black pepper to taste
• 3/4 cup chicken broth
• 1 tablespoon lemon juice

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• lightly spray a nonstick skillet with cooking spray and place over low heat; cook and stir garlic until fragrant and lightly browned, 2 to 3 minutes.
• season chicken with salt and pepper and place in skillet with garlic; cook over medium heat until browned on both sides, 10 to 12 minutes. add chicken broth and lemon juice; bring to a boil. reduce heat to medium-low, cover skillet, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• transfer chicken to a serving dish, reserving liquid in skillet. continue simmering liquid until slightly reduced, about 3 minutes. pour liquid over chicken.

lobster-bacon macaroni and cheese

Ingredients

• Servings: 6
• 3 cups elbow macaroni
• 6 slices thick-cut bacon
• 2 (10.75 ounce) cans condensed cheddar cheese soup
• 1 1/2 cups shredded cheddar cheese
• 1 1/4 cups milk
• 12 ounces cooked lobster tail meat, chopped
• 2/3 cup panko bread crumbs
• 1/4 cup butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain.
• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels and dice.
• preheat oven to 400 degrees f (200 degrees c).
• stir cheddar cheese soup, cheddar cheese, and milk together in a bowl. stir pasta, bacon, and lobster into soup mixture. pour pasta mixture into a 2 1/2-quart shallow baking dish.
• mix bread crumbs and butter together in a separate bowl; sprinkle over pasta mixture.
• bake in the preheated oven until bubbling and bread crumbs are lightly browned, 25 to 30 minutes.

Ranch, Bacon, And Parmesan Pasta Salad

Ingredients

• Servings: 6
• 1 (16 ounce) package farfalle (bow tie) pasta
• 1 cup prepared ranch dressing
• 6 slices bacon
• 1/2 cup shredded parmesan cheese
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 1 red onion, diced

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 45 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the bow tie pasta and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. drain well in a colander set in the sink. transfer to a bowl, and refrigerate until cool, at least 30 minutes.
• meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate, let cool, and chop.
• in a large salad bowl, stir together the ranch dressing, bacon, parmesan cheese, carrot, celery, and red onion until well combined. lightly stir in the cooled pasta to coat with dressing, and refrigerate 2 hours to blend flavors before serving.

spaghetti squash i

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.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

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.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 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 until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

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.

Slow Cooker Lemon Garlic Chicken Ii

Ingredients

• Servings: 6
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 pounds skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1/4 cup water
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon chicken bouillon granules
• 1 teaspoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 30 mins


• in a bowl, mix the oregano, salt, and pepper. rub the mixture into chicken. melt the butter in a skillet over medium heat. brown chicken in butter for 3 to 5 minutes on each side. place chicken in a slow cooker.
• in the same skillet, mix the water, lemon juice, garlic, and bouillon. bring the mixture to boil. pour over the chicken in the slow cooker.
• cover, and cook on high for 3 hours, or low for 6 hours. add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Leftover Turkey Soup (slow Cooker)

Ingredients

• Servings: 8
• 2 quarts chicken broth
• 1 turkey carcass, skin and meat removed
• 1 onion, quartered
• 2 carrots, halved lengthwise
• 3 celery stalks, halved lengthwise
• 2 bay leaves
• 1 cup chopped carrots
• 1/3 cup chopped celery
• 1/4 cup chopped onion
• 2 cups penne pasta
• 3 cups chopped cooked turkey
• 1 (10.75 ounce) can condensed cream of mushroom soup (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 hrs

Ready Time: 10 hrs 20 mins


• combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker.
• cook on high for 4 hours. carefully strain broth, discard solids, and transfer broth to a bowl. rinse slow cooker.
• pour broth back into slow cooker; add chopped carrots, chopped celery, and chopped onion.
• cook on low for 3 hours. add penne pasta to slow cooker; cook for 2 1/2 more hours.
• mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.