Garlic Pesto Chicken

1/2 bottle Italian dressing

4 Tbsp pesto, divided

2 chicken breast halves or 4 bone-in pork chops

8 oz penne pasta

2 Tbsp olive oil

3 cloves garlic minced

1/2 cup chicken broth

8 oz tomato sauce

1 cup half-and-half

1-2 Tbsp flour as needed

How to Make It:

Step 1

Cut chicken into one-inch strips. Add to a gallon-size zip-top plastic bag. Whisk together 2 tablespoons pesto and dressing (or marinade) in bowl. Pour marinade mixture over chicken and make sure chicken is fully coated. Marinate overnight in refrigerator or freeze for several months.

Step 2

Boil water and start on noodles. Add chicken to skillet, heated over medium, and cook fully, 3-5 minutes on each side. The marinade will cook down.

Step 3

In a separate skillet, heat olive oil. Add minced garlic and cook 30 seconds. Mix in remaining 2 tablespoons pesto and and chicken broth. Simmer until mixture has reduced by half. Add tomato sauce and half-and-half. Simmer for 5 minutes. Toss with pasta and add 1-2 tablespoons flour if mixture needs to be thickened.

Step 4

Place chicken over pasta and serve.

I received this meal as a frozen meal from Jennifer Wright.

Pizza Sauce WITHOUT TOMATOES!!!

LOOK at that beautiful pizza. Pizza crust made with whole wheat flour and topped almond cheese.

This recipe is from Heidi at Adventures of a Gluten-Free Mom.
She has great photos on her site of how to make this. Check out her other comments and suggestions too.

I found this recipe when my husband's aunt came over. I was planning on making pizza for dinner but she can not have tomatoes. This recipe is so good and could fool anyone that it is not make with tomatoes.

onion, chopped
garlic, chopped
1/3 c. extra virgin olive oil
3 T lemon juice
1 T overflowing of balsamic vinegar
8 oz can beets, drained (save liquid)
15 oz pumpkin puree (NOT pie filling)
1/2 c veggie broth
1 t. salt
lots of pepper
1/2 c. fresh basil
2 T dried oregano
1 1/2 t. cornstarch +2T beet juice


Sautee onion and garlic until onion is translucent.
Add lemon juce and vinegar.
Simmer 5minutes.
Puree beets in blender. (Save the liquid.)
Add pureed beets, pumpkin, salt, pepper, basil and oregano to pan. Stir.
Whisk in broth.
Simmer 5 minutes. DO NOT OVERCOOK.
Whisk cornstarch with a little beet juice then put in hot pan.
Cook 1 more minute.
Taste to adjust any seasoning.

Mac & Cheese

Finally, an easy Mac & Cheese recipe that reheats well. The kids love it.

Original recipe found HERE.

4 c elbow macaroni
3 T all-purpose flour
1 t salt
1/4 t pepper (I use more)
2 1/4 c milk
1/4 c softened cream cheese
1 t Dijon mustard
2 t Worcestershire sauce
1/2 t minced garlic, soaked in olive oil
1 1/4 cups cheddar cheese


Cook pasta. Drain and set aside.
While pasta is cooking, put flour, salt, and pepper in a large pan. Add milk, stirring with whisk until blended. Drop cream cheese in by teaspoonfuls into milk mixture. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 min or until thick and cream cheese melt, stirring occasionally. Stir in mustard, Worcestershire, and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well.

Cheesy Broiled Tomatoes and Pasta

THIS is a Real Simple recipe. It looks beautiful and tastes pretty good. It is just a nice change up from always having red sauce.

Ingredients

* 12 ounces spaghetti
* 3 large beefsteak tomatoes (about 1 1/2 pounds), each cut into 4 thick slices
* 3 tablespoons olive oil, plus more for the baking sheet
* kosher salt and black pepper
* 8 ounces fresh mozzarella, grated
* 1/4 cup grated Parmesan (1 ounce), plus more, shaved, for serving
* 2 cloves garlic, chopped
* 1/4 to 1/2 teaspoon crushed red pepper
* 3/4 cup torn fresh basil leaves, plus more for serving

Directions

1. Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot.
2. Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with ¼ teaspoon each salt and black pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3 to 5 minutes.
3. In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1 to 2 minutes.
4. Add the garlic oil, basil, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine. Serve topped with the tomatoes, additional basil, and shaved Parmesan.

Vegan Spinach Pesto

This is from the Penzey's catalog. I think, it needs a few additions; these will be indicated in para theses next to the recipe.

10 oz baby spinach (also basil)
2 T pine nuts or walnuts (both, and 4T each)
1/4 cup nutritional yeast (1/4 to 1/2 cup Parmesan and/or Romano cheese)
1/4 cup extra virgin olive oil
1/4 t. granulated garlic
water or olive oil as needed

Place the spinach, pine nuts, yeast and olive oil in a food processor or blender and pulse until well-blended, scraping the sides as needed. Add the water or more olive oil and pulse to reach your desired consistency.

Serve on freshly cooked pasta or spread on pizza dough and top with tomato slices.

This is a beautiful shade of green and a nice change up from a tomato based sauce. I don't think it is a pesto without the basil. I do like the nuts and they would be a nice garnish as well.

Spinach and Ricotta Lasagna

HERE is the recipe on the Real Simple site.

This was really good but the recipe is really simple. I think, what made it so good was THIS spicy red pepper jarred sauce.

Serves 6
Hands-on Time: 15m
Total Time: 4hr 15m

Ingredients
* 2 10-ounce packages chopped frozen spinach, thawed and squeezed to remove excess moisture
* 1 cup ricotta
* 3/4 cup grated Parmesan (3 ounces)
* 3 cups marinara sauce
* 6 regular lasagna noodles (not no-boil)
* 1 1/2 cups grated mozzarella (6 ounces)
* 2 tablespoons olive oil
* 2 teaspoons red wine vinegar
* kosher salt and black pepper
* 1 small head romaine lettuce, cut into strips (about 8 cups)
* 1 cucumber, thinly sliced
* 1/2 small red onion, thinly sliced

Directions

1. In a bowl, mix together the spinach, ricotta, and ½ cup of the Parmesan. In a second bowl, mix together the marinara sauce and ½ cup water.

2. Spread ¾ cup of the marinara mixture in the bottom of a 4- to 6-quart slow cooker. Top with 2 noodles (breaking to fit), ¾ cup of the remaining marinara mixture, half the spinach mixture, and ½ cup of the mozzarella; repeat. Top with the remaining noodles, marinara mixture, mozzarella, and Parmesan.

3. Cover and cook on low until the noodles are tender, 3 ½ to 4 hours.

Tomato, Basil, and Cheese Baked Pasta

This is from Cooking Rocks! Rachael Ray 30-Minute Meals for Kids

1 pound medium shell pasta
3 large cloves garlic
2 Tbsp. evoo
1/2 small yellow onion
1 can (28 oz) crushed Italian tomatoes
1/2 cup fresh basil (I used dried)
Salt and freshly ground black pepper, to taste
1 cup store-bought basil pesto sauce (found in refridgerator section)
1 cup ricotta cheese
1/2 cup grated parmesan
1/2 pound fresh mozzarella cheese, shredded
Chopped chicken was the one thing we agreed needs to be added to this dish.

Cook pasta one minute short of time recommended on package.

Preheat a big, deep skillet or a medium saucepan over medium heat.

Remove skins from garlic and chop.

Add evoo and garlic to pan. Chop the onion. (She recommends using 1/2 the onion. So, I did. Next time I don't know if I won't just use the whole thing.) Add the onion to the oil and garlic. Cook, stirring a lot, until the onions are mushy and look cooked, about 5 minutes.

Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and pepper.

Preheat the broiler to high and place a rack in the center of the oven.

Drain pasta shells. Add them to a casserole dish. Add pesto sauce, ricotta cheese, and a handful of grated parmesan. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta. Scatter the mozzarella cheese over the pasta. Add a final sprinkle of parmesan as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes.

Ravioli Vegetable "Lasagna"

Photo from Jessica. THANKS!!!

This is so good. Another Rachel Ray recipe.

2 packages (12 oz) chopped frozen spinach, defrosted in microwave (could have had less spinach)
2 T. extra-virgin olive oil, plus a drizzle
4 to 6 cloves garlic, minced
2 cans (15 oz each) quartered artichokes in water, drained well
salt and freshly ground black pepper, to taste
2 T butter
2 T all-purpose flour
2 cups vegetable or chicken stock
1/2 c cream or half and half
1/2 cup grated Parmigiano Reggiano cheese
1/4 t freshly grated nutmeg
salt and freshly ground black pepper, to taste
1 large package (24 to 28 oz) fresh ravioli, 4-cheese or wild mushroom (We used frozen ravioli, its cheaper)
1 lb thin asparagus spears, trimmed of tough ends, cut on an angle into 2-in pieces (could have used more asparagus, it was really good!)
2 cups shredded provolone or Italian 4-cheese blend

Put a large pot of water over high heat for the ravioli.

meanwhile, drain defrosted frozen chopped spinach by wringing it dry in a kitchen towel, working over a garbage bowl or sink.

Heat a medium skillet over medium heat. Add 2 tablespoons olive oil and the garlic and saute 1 minute, then sprinkle spinach into the garlic oil. Add artichokes and turn to combine and heat through. eason with salt and pepper and remove from heat to a bowl. place skillet back on the heat and melt butter. Whisk in flour and cook one to two minutes. Whisk in stock and let it bubble. whisk in cream and Parmigiano cheese; season with nutmeg, salt, and pepper and thicken one to two minutes.

Preheat broiler to high. Set rack about 8 inches from heat.

when ravioli water boils, add salt, then ravioli and cook, 4 to 5 minutes. (ravioli should be less than al dente, still a bit chewy; it will continue cooking when combine with sauce and vegetables.) Place a colander over ravioli as it cooks; add asparagus and cover. Steam the chopped asparagus while pasta cooks, two to three minutes, until just fork-tender, but still green.

Remove asparagus and add to bowl with spinach and artichokes. Place colander in sink and drain ravioli.

Drizzle a touch of olive oil into the bottom of a medium-size oval casserole or a rectangular baking dish and brush to coat evenly. Arrange a layer of cooked ravioli. Next, add a few ladles of sauce, another layer of ravioli, then vegetables, then top casserole with the last of the ravioli. Dot top of "lasagna" with any remaining sauce and cover liberally with shredded provolone or four-cheese blend. Brown in broiler, about five minutes, until cheese is golden and "Lasagna" is heated through.

Fresh Tomato Sauce and Meatballs / Meatball subs

Spaghetti and Meatballs...yum.

Meatball sub..yum.

This recipe is from the Penzeys Spice catalog. Check out their website for other recipes or to look at a catalog: http://www.penzeys.com/

Fresh Tomato Sauce:
2 large onions, chopped
2-4 cloves fresh garlic, minced
1/3 cup olive oil
5 cups fresh tomatoes, peeled and chopped (6-8 large tomatoes) [I did not peel them. I didn't even chop them particularly well. They still turned out well.]
1 t. salt
1 t. sugar
1 T Hungarian sweet paprika (I used 2 t. regular paprika)
1 t. California basil
1 Bay Leaf
1-2 T Turkish Oregano
1/4 to 1/2 t penzeys Freshly ground pepper
1/2 to 1 t California Crushed red peppers
2 6oz cans tomato paste

Heat the oil in a Dutch oven or stock pot. Add the onions and garlic and cook until soft. Stir in the tomatoes, salt, sugar and spices. Add the tomato pasta. Heat slowly, stirring often. Bring to a simmer and cook for approximately 30 minutes. Add the cooked meatballs and continue cooking for 15 additional minutes.


Meatballs:
1/4 cup fresh bread crumbs
4 cloves garlic, finely minced (1 tsp. minced garlic)
1 egg
1/4-1/2 t. ground nutmeg
1 t. salt
1/2 t freshly ground pepper
1 lb. lean ground beef
1 T. flour for dusting

In a bowl combine the bread crumbs, garlic, egg and seasonings with a fork. Add the meat and mix well. Form into 1 inch meatballs and dust with flour. Heat a non-stick pan over medium-high heat. Add the meatballs and brown on all sides (don't add oil unless you have to to prevent sticking-then use use 1 T. Drain on paper towels. Add the meatballs to Fresh Tomato Sauce. Freeze extra meatballs separately for another time if not serving many people- allow 4-5 meatballs per person.

Serves 6-8 people.

You can also add sliced mushrooms after the first 1/2 hour of cooking the sauce.
This sauce, I think, is best over angel hair pasta.

Spicy Peanut Noodles with Shrimp

Peanut sauce:
¼ c creamy peanut butter
1/4 to 1/3 c water
2 T soy sauce
1 ½ T rice vinegar
1-2 t chile paste
½ t sugar
¼ t salt

Pasta:
4 c cooked udon noodles (8oz) or linguine
1 red bell pepper, julienned
¾ c. chopped, seeded cucumber
¼ c diagonally cut green onions
3 T chopped roasted peanuts
2 T cilantro leaves
1 lb medium shrimp, peeled and deveined

Combine sauce ingredients.
Toss shrimp with ¼ t salt. Sauté for three minutes on each side.
Combine sauce, shrimp, noodles, bell peppers, cucumber and onions in a large bowl; toss well. Sprinkle with peanuts and cilantro.

Broccoli and Shrimp Pasta

2 cups uncooked bow tie pasta
1/4 cup chopped onion
3 garlic cloves, minced
1 tablespoon butter or stick margarine
1 tablespoon olive oil
2 cups fresh broccoli florets
1/4 teaspoon salt
8 ounces uncooked medium shrimp, peeled and deveined
1/4 cup grated Parmesan cheese

DIRECTIONS
1. Cook pasta according to package directions. In a large nonstick skillet, saute onion and garlic in butter and oil until tender. Add broccoli and salt; cook and stir over medium-high heat for 8 minutes. Add shrimp; cook and stir 2-3 minutes longer or until shrimp turn pink and broccoli is tender. Drain pasta; transfer to a serving bowl. Add the broccoli mixture; toss gently. Sprinkle with Parmesan cheese.

Italian Casserole

This is great because one batch of sauce makes two
casseroles. Also, it is vegetarian so, no expensive meat to purchase.

Sweet and Tangy Spaghetti Sauce
1 jar meatless spaghetti sauce
1 can tomato paste
1 can Italian tomato chunks with liquid
2 envelopes McCormick's Thick and Zesty spaghetti sauce mix
1 medium onion diced
1 small each green and yellow or red bell pepper diced
Fresh mushrooms sliced
1-2 garlic cloves minced
1 Tbsp. lemon juice
1 tsp each horsebradish mustard and plain mustard
1-2 Tbsp. brown sugar
Put all ingredients in large pot, bring to boil. Reduce heat and simmer
one hour.

3/4 cup milk
1 8-oz. package cream cheese, cubed
1/2 cup grated parmesan cheese
2 cups noodles, cooked, drained (wheat is good in this)
Mix milk and cream cheese. Heat in saucepan or microwave until cream
cheese melts. Mix in parmesan and noodles. Layer noodles, sauce,
noodles, sauce. Top with extra cheese if desired.
Bake at 350 degrees for 20 minutes.

You can also freeze this!
Just heat it in the oven with the foil on until heated through.

This meal is approximately $10 for a pan.

Cashew Chicken Pasta Salad

4-6 cups chopped chicken cooked with parsley, onion, and a little
vegetable oil
3 cups color spiral pasta--follow cooking directions for pasta--cool
2 stalks celery diced
6 green onions chopped--including the green
1/2 cup diced green pepper
1/2 cup diced red pepper
1 package craisins
2 cups whole cashews

Dressing:
1 1/2 cups mayonnaise
3/4 cup packed brown sugar
1 Tbsp. cider vinegar
1 1/2 tsp. salt
1 1/2 tsp lemon juice

Combine dressing ingredients and toss with the rest saving the cashews
to put on salad immediately before serving so they don't get soggy.
(Although, it is better if they have been on a little while so they get
soft and absorb some of the dressing.)

Grandma Dixie's Spaghetti Sauce

1 pound Ground Beef
2 tsp. Chili Powder
1 ½ Oregano
1 tsp. Sugar
1 tsp. Salt
1 tsp. Garlic Salt
2 ¼ cups Tomato Juice
6 ounces Tomato Paste

Fettuccine with Bolognese Sauce

1 T olive oil
1 large yellow onion, diced
3 stalks celery, diced
1 carrot, diced
4 cloves garlic, minced
¼ pound pancetta, chopped
1 ½ lb lean ground beef
1 c dry white wine
1 c whole milk
1 6 oz can tomato paste
1 14 ½ oz can diced tomatoes, undrained
¼ t red pepper
2 T chopped fresh oregano, or 1 T dried
1/3 c fresh flat leaf parsley chopped
2 ½ t kosher salt
¼ t black pepper
1/8 t ground nutmeg
¼ cup grated Parmesan

In a Dutch oven, over medium heat, heat the oil. Add the onion and sauté for two minutes. Add the celery, carrot, and garlic and cook for five minutes more. Add the pancetta and cook for five minutes, then add the beef and cook until brown. Add the wine and the remaining ingredients and simmer for 45 minutes. Serve with cooked fettuccine. Sprinkle with Parmesan.

BLT Pasta

YES, that is my one-year-old eating her pasta as she carries her plate to the table.

16 oz penne
12 slices bacon
1 7oz package arugula or spinach
1 pint grape tomatoes
¾ teaspoon kosher salt
¼ teaspoon black pepper.

Cook pasta according to the package directions. Drain and rinse under cold water. Transfer to a large bowl. Meanwhile, fry the bacon over medium heat in a large skillet. Transfer to a paper towel- lined plate. Spoon all but 1 tablespoon of the back drippings into a small bowl; set aside. Return skillet to medium heat. Add the arugula/ spinach and stir until it wilts, 30 to 60 seconds. Transfer the arugula/ spinach to the pasta. Return to skillet to medium heat, add the tomatoes and ½ tablespoon of the reserved drippings, and cook for 2 minutes. Transfer the tomatoes to the pasta and arugula/spinach and toss. If the pasta seems dry add up to 1 more tablespoon of the reserved drippings. Crumble the bacon over top, season with the salt and pepper and toss again. (ADD LOTS OF PEPPER!)

Farfalle with Zucchini and Prosciutto

1 tablespoon butter
¼ cup chopped onion
5 cups matchstick-cut zucchini (about 1 lb)
¼ cup dry white wine
¼ cup thinly sliced green onions
¼ cup reduced-fat sour cream
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
½ grated lemon rind
1 teaspoon lemon juice
½ teaspoon freshly ground black pepper
2 oz prosciutto, cut into thin strips (about 1 cup)
7 cups farfalle (1 lb uncooked bow tie pasta)

Melt butter in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes or until brown. Add zucchini; sauté 2 minutes. Remove zucchini mixture from pan. Add wine to pan; cook until reduced to 1 tablespoon (about 1 minute), scraping pan to loosen browned bits. Combine wine reduction, sliced green onions, and next 7 ingredients (through prosciutto) in a large bowl. Add zucchini and pasta; toss to coat.

Greek Chicken with Angel Hair Pasta

1 pound uncooked angel hair pasta
1 tablespoon olive oil
3-4 skinless, boneless chicken breasts chopped
2 cups chopped red onion
1 cup chopped yellow bell pepper
6 tablespoons fresh lemon juice
1 teaspoon dried basil
½ teaspoon dried oregano
2 (14.5 oz) cans diced tomatoes with basil, garlic, and oregano
¼ cup (3 oz) feta cheese, crumbled

1. Cook pasta according to package directions.

2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté until chicken is almost cooked (not pink on outside). Add onion and next 5 ingredients (through tomatoes) to pan; stir well. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Remove from heat; sprinkle with cheese. Serve with pasta.

Pasta with beef, broccoli and tomatoes

3 cups uncooked radiatore or rotini pasta
¾ pound beef boneless sirloin, cut into ¼- inch strips
½ teaspoon pepper
1 package (16 oz) fresh or frozen broccoli cuts
1 can (14 ½ oz) diced tomatoes with roasted garlic, undrained
1 can (14 ½ oz) beef broth
2 tablespoons cornstarch
2 tablespoons Worcestershire sauce

1. Cook and drain pasta as directed on package.

2. Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Add beef to skillet; sprinkle with pepper. Cook 2 to 3 minutes, stirring frequently, until brown. Stir in broccoli, tomatoes and broth; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until broccoli is crisp-tender.

3. Mix cornstarch and Worcestershire sauce; stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Toss beef mixture and pasta.

Basic Marinara

Great for pasta.
For pizza sauce, don’t add broth. Add tomato sauce and/or paste then cook down to thicken.

3 tablespoons olive oil
2 cups chopped yellow onion (about 3 medium)
1-tablespoon sugar
3 tablespoons minced garlic (about 6 cloves)
2 teaspoons salt
2 teaspoons dried basil
1-½ teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
½ teaspoon fennel seeds, crushed
2 tablespoons balsamic vinegar
2 cups fat-free, less-sodium vegetable or chicken broth
2 (28-ounce) cans no-salt-added crushed tomatoes

1. Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook four minutes, stirring frequently. Add sugar and next seven ingredients (through fennel seeds); cooking one minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.