Quick Pasta Dinner

I got this idea from Heidi from triedandtruemoms. It's so quick, easy, and really delicious. I modified it the second time I made this. Both were delicious and kid friendly. 

 INGREDIENTS

• 1 package of Boursin cheese (Trader Joes & Costco sell this)
• 1-2 handfuls of cherry tomatoes cut in half
• 1-2 cups of chopped spinach
• 2 frozen garlic cubes (Trader Joes)
• Drizzle of olive oil
• Salt and Pepper to taste

INSTRUCTIONS

1. Preheat oven to 375 degrees. 

2. Place tomatoes, spinach, and Boursin cheese in baking dish. Drizzle with olive oil and sprinkle with salt and pepper.

3. Bake for 25 minutes. 

4. When it comes out of the oven, stir and eat over pasta. 

This was probably 4-5 servings. 

**The second time I made this I sautéed tomatoes and a shallot in a pan with a little oil. After they were soft I added garlic. I pureed this then stirred in chopped spinach, Boursin cheese, and a little cream and parmesan to make it go further to feed my whole family. The kids liked this better since the tomatoes were pureed and not in chunks. Super quick and yummy dinner. We served with rotisserie chicken. 

Spinach Tomato Tortellini

 I just remembered a recipe I used to make all the time. So easy and mostly ingredients you probably have on hand. 

8 servings

Per serving: 292 Calories/14gF/32gC/11gP

1 (16 oz) package cheese tortellini

1 (14.5 oz) can diced tomatoes with garlic and onion

1 c. chopped fresh spinach

1 1/2 t. dried basil

1 t. minced garlic

1/2 t. salt

1/4 t. pepper

3/4 c. milk

3/4 c. heavy cream

2 T. flour

1/4 c. grated Parmesan cheese

1. Cook tortellini according to package directions.

2. In another large saucepan combine: tomatoes, spinach, basil, garlic, salt and pepper. Cook until mixture begins to bubble.

3. Whisk milk, cream, and flour together in a medium bowl. Add to the saucepan along with parmesan; stir together. Cook until sauce is heated through, 3-5 minutes. Reduce heat and simmer until thick, about 2 minutes.

4. Drain tortellini (do not rinse) and add it to the sauce. Stir it up and serve.

Italian Meatball Sandwhich

I had leftover homemade Italian bread (Food Nanny's recipe) yesterday, so for dinner last night I made these meatballs and sauce. I cut the Italian bread in thick slices and made fairly well done garlic bread, topped the bread with the meatballs, sauce, grated motzerella, and parmesan cheese, then broiled in the oven. It was delicious! Such a satisfying dinner and everyone loved them. These meatballs and sauce were really good and I would definitely make them to use in pasta or other recipes. 

Recipe from: https://mommyshomecooking.com/best-eggless-italian-meatballs/#recipe

Ingredients

Tomato Sauce (see note)

• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• ½ cup water
• 2 tablespoons tomato paste
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon Italian herb seasoning (see notes)
• 1 teaspoon salt
• ¼ teaspoon black pepper

Meatballs

• 1 cup fresh breadcrumbs (I used Panko)
• ½ cup plain yogurt
• ½ cup fresh parsley, finely chopped
• ½ cup parmesan cheese (see notes)
• 1 cup onion, finely chopped
• 2 tablespoons Worcestershire sauce
• 2 teaspoons garlic powder
• 2 teaspoons Italian herb seasoning (see notes)
• 2 teaspoons salt
• ¼ teaspoon black pepper
• 2 lb ground beef (see notes)
• 3 tablespoons olive oil
• ¼ cup fresh basil, chopped

Instructions

Tomato Sauce:

• Place all the ingredients in a medium mixing bowl and mix until well combined. Reserve.

Meatballs:

• Place fresh breadcrumbs, yogurt, parsley, parmesan, onion, Worcestershire, garlic, Italian seasoning, salt and pepper in a large mixing bowl and mix until well combined. Add ground beef; mix until well combined.
• Form beef mixture into 1" balls.
• In a large high-sided skillet over medium heat, heat oil. Working in batches if necessary, sear meatballs on all sides to develop a crust. You can also bake the meatballs, go to notes for details. 
• Return all the meatballs to the skillet. Add the tomato sauce. Bring to a low simmer, reduce the heat to low and let cook partially covered, turning the meatballs occasionally, for 25 to 30 minutes. Meatballs will be tender and sauce will be thickened.
• Five minutes before meatballs are done, stir in chopped fresh basil. Taste and adjust seasoning adding more salt and/or pepper, if necessary.
• Serve over pasta, mashed potatoes, rice or roasted veggies. 
  
  (Refer to website for recipe notes)

Marilyn's Bow Tie Chicken Pasta

This is a Lee family recipe and delicious, thought I would add it here.

6 oz. bow tie pasta
1/2 lbs. boneless skinless chicken tenders

Salt and pepper then sauté chicken in 2 T. olive oil or butter until cooked through. Chicken can also be baked.

Remove and set chicken aside. In same pan, add and sauté: 

1 T. butter

2 chopped green onions

Add:

1 t. dried thyme

1/2 t. garlic powder

2 c. heavy cream

3/4 c. shredded parmesan cheese

1/2 t. salt

1/2 t. pepper

(optional add ins: 3/4 c. mushrooms, 1 sm. package of sun dried tomato)

Simmer 30 minutes uncovered. Add chicken back in during this time. Pour sauce over cooked pasta. 

Baked Ziti (Freezer Meal)

Six Sister's crowd favorite! Love this one to take to someone else or to make for yourself for a freezer meal. Thanks Anj, for sending this to me!

1 lb ziti noodles (or similar shaped pasta)

1 onion, diced

1 lb ground beef

Salt

Pepper

1/4 tsp garlic powder or minced garlic

2 26oz jars Spaghetti Sauce

8 slices provolone cheese

1 1/2 cups sour cream

6 oz shredded mozzarella cheese

2 TBS grated parmesan cheese

Preheat oven to 350 degrees. Prepare 2 9x9 inch square pans with nonstick cooking spray.

Bring large pot of salted water to a boil. Add pasta and cook al dente, about 7-8 minutes. Drain.

In a large skillet brown onions and ground beef over medium heat. Season with salt, pepper and garlic. Add spaghetti sauce and simmer for 15 minutes. 

Layer as follows in each prepared pan; 1/4 of the cooked noodles, about 1 1/2 cups sauce, 4 slices of provolone, 3/4 cup sour cream, 1/4 cooked noodles, 1/4 of the mozzarella cheese, and another 1 1/2 cups of sauce. Top with grated parmesan and remaining mozzarella cheese. 

Bake, covered for 30 minutes or until cheese is melted. Ingredients fill the pans to the very top so they recommend to put a cooking sheet under them in case it bubbles over (I've never had that happen)

*I was telling Kelsey, you could easily make this vegetarian if you need to! I would saute some veggies like zucchini and carrots and maybe some red or orange peppers in place of the meat. I would be really good! 

 

Instant Pot Mac n Cheese

I got this recipe from my friend. It is so good, ridiculously easy, and it heats up amazingly for leftovers! This will be on my short list for first dinner (the dinner right after school on busy nights and with the guarantee everyone is going to come home from sports hungry for second dinner).

16 oz. uncooked elbow macaroni
4 c. chicken broth
2 T. butter
1 t. hot pepper sauce
1 t. garlic powder
1/2 t. pepper
1/2 t. salt
2 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
1/2 c. shredded Parmesan cheese
1/2-1 c. milk

Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot. Place lid on the pot and set to sealing. Cook on manual function for 5 minutes. Then, do a quick release. Stir in the cheeses and milk until smooth. Season as necessary to taste.

Chicken Sausage Orzotto

Serves 4

1 medium sized Zucchini

2 Green Onions

1/2 lb Italian Chicken Sausage *you can use ground or links cut into coins, I've done both

6 oz Orzo Pasta

7 oz (half can) of Tomato Sauce or Crushed Tomatoes 

1/2 cups Chicken Stock

1 Tbs Italian Seasoning

1/2 cup Shredded Mozzarella Cheese

1/2 cup Panko Bread Crumbs 

Olive Oil

Butter

Salt and Pepper

Preheat broiler to 500. Slice green onions, separating greens from whites. Trim ends off zucchini and grate on the large hole side of a box grater. 

Heat a drizzle of oil in an ovenproof pan and cook sausage until brown. Remove from pan and place on a paper towel lined plate. 

In the same pan (add more oil if needed) add the shredded zucchini and whites of green onions. Season with salt and pepper. Saute on medium-high heat until onions are tender, about 5 minutes. Remove from pan and place in a bowl. Wipe out pan.

In the same pan, melt 1 Tbs of butter and add orzo. Toast pasta on medium-high heat until golden, 2-3 minutes. Stir in Italian Seasoning, chicken stock and tomatoes/sauce. Bring to a boil and cook, stirring occasionally, until orzo is al dente, about 12 minutes. *Add more water if orzo is not cooked but liquid has evaporated, I didn't feel like there was enough liquid when I've made this*

Once orzo is cooked, stir in 1 Tbs of butter, zucchini and sausage. Season with salt and pepper to taste. If your pan isn't oven proof, you can transfer to a baking dish at this point. Top with panko bread crumbs and cheese. Place until broiler until cheese is bubbly. Do not walk away! Top with scallions and enjoy! 

Orzo Salad

Lindsey first made this recipe, it is from the Food Nanny. It's so delicious I can't get enough of it! You can also make it without chicken or even a rotisserie chicken. It also saves really well as a leftover because the arugula doesn't get soggy.

ORZO SALAD

 Cook Time 15 minutes

 Total Time 15 minutes

 Servings 2

 Author The Food Nanny

Ingredients

• Dressing:
• 3 Tablespoons olive oil
• 3 Tablespoons fresh lemon juice
• 3/4 teaspoon salt
• Fresh ground black pepper
• Pasta: 3/4 cup Orzo Pasta cooked
• Sauteed Chicken:
• 1 boneless/skinless Chicken breast chopped
• 2 teaspoons olive oil
• 2 teaspoons unsalted butter
• Other ingredients:
• 3 Tablespoons shallot or red onion chopped
• 3 Tablespoons fresh dill chopped
• 3 Tablespoons fresh parsley chopped
• 6 grape tomatoes cut in half lengthwise
• 1/4 cup Feta cheese crumbled
• 1/2 cup pine nuts or toasted almonds optional
• 1 1/2 cups baby Arugula

Instructions

1. In a small bowl whisk together the olive oil, fresh lemon juice, salt and fresh ground black pepper. Set aside
2. Cook the Orzo according to package directions. Drain. Keep warm. Set aside
3. Wipe off the chicken with a wet paper towel. Chop. Salute the chopped chicken in the olive oil and butter until cooked through about 4 min. Keep warm. Set aside.
4. In a medium size bowl add: cooked orzo, onion,dill, parsley, tomatoes, cheese, and nuts if using. Mix in the warm chicken and arugula.. Toss with the dressing and serve immediately.
5. Serve with warm Nann bread or french Baguette.

Homemade Hamburger Helper 2.0

I know Megan put another Hamburger Helper type recipe on here but this one is a little different so I'm calling it the 2.0! A super easy, fast and yummy one pot meal - kid friendly and very little dishes. You probably have everything already on hand, enjoy! 

• 1 pound lean ground beef (I prefer turkey and it was delicious!)
• 1 small onion finely chopped
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• pinch to 1/2 teaspoon cayenne powder
• salt and pepper to taste
• 1 1/2 cups milk
• 1 1/2 cups beef broth
• 2 cups uncooked macaroni (if using other pasta you may need adjust cooking time or liquid so try to use macaroni) 
• 1 8 oz can tomato sauce
• 2 cups shredded cheddar cheese

Instructions

1. Heat a large skillet over medium heat. Brown the ground beef, onion, paprika, parsley, garlic powder, cayenne powder, salt and pepper. If using a ground beef with a higher fat content add in the seasonings after draining the grease.
2. Stir in the milk, broth, macaroni and tomato sauce. Bring to a boil, cover and reduce heat to a simmer. Cook for 10-12 minutes or until pasta is tender. Stir occasionally to prevent sticking.
3. Stir in cheddar cheese until melted.

Vegan Tuscan Rigatoni

We had friends over for dinner tonight that just went Vegan.  This was so delicious!  I will definitely be making it again.

4 servings

1 c. cashew, soaked
1/2 c. vegetable broth
2 T. nutritional yeast
1 T. lemon juice
2 T. olive oil
5 cloves garlic, chopped
4 c. baby spinach
3/4 c. sun dried tomatoes
1/3 c. white wine
1 box rigatoni
Salt and pepper to taste

Soak cashews.  The recipe said overnight, but I read something that said they go bitter if you soak them too long.  I think anywhere from 3-8 hours is ideal.

Cook pasta according to package directions.

White pasta is cooking, place soaked cashews, vegetable broth, nutritional yeast and lemon juice in a blender.  Blend on high until nice and smooth scraping down the sides as needed.  Add salt and pepper to taste.  Leave in the blender for now.

Heat the olive oil in a large skillet on medium high.  Add the garlic and saute for a minute.  Then add the spinach and sun dried tomatoes.  Season with a pinch of salt and pepper.

Cook for a few minutes until the spinach has wilted and the sun dried tomatoes are soft.  Add the wine and simmer for about 5 minutes.  Reduce heat as needed.  Now stir in the cashew cream sauce until combined.  Taste and add more salt and pepper if needed. 

Turn heat off and add the rigatoni.  Serve immediately.

Spicy Pesto Linguine

(This recipe is from Sesily and is a Lee family favorite)

2 Tablespoons olive oil
1 pound skinless boneless chicken breasts, cut into 1/3-inch-wide-strips
3 green onions, thinly sliced
1/3 cup chopped fresh cilantro
1/3 cup chopped pecans, toasted
1 Tablespoons minced garlic
2 teaspoons minced seeded jalapeño
1/4 teaspoon dried crushed red pepper
1/2 cup pesto (we use Costco's)

12 ounces linguine

Additional chopped fresh cilantro
Freshly grated Parmesan cheese

Heat oil in large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until cooked through and beginning to brown. When cooked remove from skillet.

Add green onions, cilantro, pecans, garlic, jalapeños, and crushed red pepper to skillet. Sauté until fragrant. Add pesto and chicken back to the pan and heat through.

Meanwhile boil pasta. Reserve 1 cup of liquid at the end and add to pasta if it needs moisture.

Mix pasta and sauce, add water if needed, top with fresh cilantro and fresh park.


(You could easily add peppers or asparagus to this if you wanted to incorporate a veggie. For peppers sauté with green onion mixture, for asparagus boil with the pasta towards the end of cooking)

Butter Chicken with Lemon Garlic Cream Sauce

• - 4 boneless skinless chicken breasts (or thighs)
• - salt and pepper
• - 1 cup chicken broth
• - 2 tablespoons lemon juice
• - 1 tablespoon minced garlic
• - ½ teaspoon red pepper flakes (or more to taste)
• - 1 tablespoon olive oil
• - ⅓ cup finely diced shallots (or red onions)
• - 2 tablespoons salted butter
• - ¼ cup heavy cream
• - 2 tablespoons chopped parsley or basil

INSTRUCTIONS

1. Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken. (I just used thin tenders, or you could just slice the breasts horizontally instead of pounding them out)
2. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
3. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides and cook all the way through.
4. Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce reduce for about 8-10 minutes or until about ⅓ cup of the sauce remains. (I didn't let it reduce that much because I wanted more left over to serve)
5. When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. (I let the chicken sit in the sauce at this point while I cooked some pasta) Top with chopped parsley or basil and serve warm with additional lemon slices.

I served this over some penne and it was delicious! 

Salsa Verde Chicken Pasta

This was a pinterest win! I didn't do the last step to broil it because well, I don't have a broil setting on my special oven and it was just as tasty. I would also recommend maybe using half monterey jack cheese, this was REALLY spicy. And make sure to get a mild green sauce. Also- this makes a lot so this will for sure feed an entire family, but if you're making it say just for 2, half it. You could use whatever pasta you want, obviously. I know we have weird pasta people in this family ;-)

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 cups low-sodium chicken broth
• 1 cup salsa verde
• 1 cup heavy whipping cream
• 3 cups uncooked penne pasta
• salt and pepper to taste (about ½ teaspoon each)
• 1½ cups pepper jack cheese, shredded

Instructions

1. Cut the chicken into bite-size pieces (about 1-inch cubes). Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When the oil is very hot, add the chicken in a single layer. Cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.
2. Add the broth, salsa verde, cream, uncooked pasta, salt, and pepper to the skillet. Stir to combine and bring to a boil. Cover, then reduce heat to low and simmer for 15 minutes.
3. Turn off the heat, then add the chicken and 1 cup of cheese to the skillet. Stir until smooth and creamy. Top with remaining ½ cup cheese and broil in the oven until golden brown and bubbly, about 3 minutes. Serve and enjoy!!

One Pot Pasta Primavera

**This is one of our favorites. I omit the mushrooms and it's still delicious**

4 cups low-sodium vegetable broth
8 oz. linguine, uncooked
1 small onion, thinly sliced
1 lb. broccoli crowns, cut into large florets (about 2 cups)
1 1/2 lbs. asparagus, cut into 2-inch pieces
4 oz. white button mushrooms, sliced
4 large cloves garlic, minced
1/4 tsp. crushed red pepper flakes (less for milder heat)
1 tsp. salt
1/2 tsp. pepper
2 T. olive oil
3/4 c. frozen peas
1 small handful fresh parsley, chopped
1/4 c. heavy whipping cream
2 T. parmesan cheese, grated
2 tsp. freshly grated lemon zest
Additional salt and pepper to taste

Instructions:
  1. Add the broth, linguine, onion, broccoli, asparagus, mushrooms, garlic, red pepper flakes, salt and pepper to a large pot set over high heat. Drizzle the olive oil over the top.

  2. As soon as it comes to a boil, set the timer for 7 minutes and start tossing constantly with long-handled tongs.

  3. As soon as the 7 minutes is up, add the peas, parsley, heavy whipping cream, parmesan and lemon zest and continue cooking, tossing for 1-2 more minutes, until the pasta and veggies appear tender. Remove from heat.

  4. Note that much of the liquid will have evaporates, but not all. And that's okay! Let the pasta sit for a couple of minutes to cool; the sauce will continue to thicken during that time. Taste and add additional salt and pepper if needed.

Lemon Asparagus Orzo

(From jocooks.com, Serves about 6)



*I just roasted the asparagus in the oven on low broil for a few minutes. And I just quickly mixed the dressing and poured it over instead of emulsifying it.

Ingredients

For the dressing

• 1 lemon, zested
• juice from 1 lemon
• 3 cloves garlic, minced
• salt and pepper to taste
• ¼ cup olive oil

For the orzo

• 1 lb asparagus
• 2 cups chicken broth
• 2 cups water
• 1 tsp salt
• ¼ tsp turmeric
• 1½ cup dry orzo pasta
• ¼ cup fresh Parsley, chopped

Instructions

Dressing

1. Place the lemon zest, juice, garlic, salt, and pepper in a deep medium bowl.
2. Add oil and whisk until it emulsifies a bit. Set aside.

Orzo

1. Snap the end pieces off the asparagus and lay the asparagus stalks in a baking dish, 9x13 inch. Pour boiling water over the asparagus (just enough to cover it), cover dish with plastic wrap and let sit until the water is warm to the touch. Drain water and cut the asparagus stalks into 2 inch pieces.
2. Place the chicken broth and water in a large pot and bring to a boil. Add the salt and turmeric and bring back to a boil. Add the orzo and cook until tender, about 10 minutes.
3. Drain orzo, but do not rinse it. Place the hot orzo in a large bowl, add the asparagus and parsley. Whisk the dressing if needed and pour it over the salad. Mix well.
4. Top with butter if preferred.

Spicy Thai Peanut Noodles

• 
• 1 pound of linguini pasta (try whole wheat pasta for an added nutritional boost – with this sauce, no one can tell the difference!)
• 2 heaping tablespoons of salt for pasta water
• 3-4 cloves of fresh garlic, minced
• 2-3 tablespoons of fresh ginger, minced (a peeled piece about 2”x 2”)
• 1⁄2 cup organic, low-sodium chicken stock
• 1⁄2 cup organic peanut butter (no salt or sugar added), smooth or chunky
• 3 tablespoons of soy sauce, low-sodium
• 3 tablespoons of honey
• 4 teaspoons of hot red curry paste (or hot Chile paste)
• 1 tablespoon fish sauce (optional)

For Garnish

• 3-4 fresh scallions, chopped
• 1⁄4 cup raw or toasted sesame seeds (to toast: toss gently in a dry pan on medium heat, 1-2 minutes, until golden brown.)
• 1⁄4 cup dry-roasted peanuts, no salt added, rough chopped (use more if using creamy peanut butter in the sauce)

Directions
Put a large pot of water on to boil. Use at least 4 quarts or liters of water per pound of pasta. You want the pasta to “swim” in the water to prevent sticking. Cover the pot to bring it up to a boil faster, but then cook the pasta uncovered.

While the water is heating…

1. Rinse the scallions well in cold water, pat dry and slice into 1⁄4 inch pieces, discarding the root ends and the dark green tops.
Chop the peanuts. Set aside for garnish.

2. Peel and mince the ginger and the garlic. Set aside.

When the water is at a full, rolling boil…

Add 2 heaping tablespoons of salt and drop in the pasta. Cook according to the package directions or until “al dente” – still firm to the bite. Stir the pasta occasionally to keep it “swimming” and prevent it from sticking. Do NOT put oil in the water! It will prevent the sauce from clinging to noodles.

While the pasta is cooking…

3. In a medium saucepan, combine the chicken stock, peanut butter, soy sauce, fish sauce, hot red curry paste, honey, garlic and ginger.

4. Stir gently over medium heat until the peanut butter has “melted”, the ingredients are all incorporated, and the sauce is smooth and creamy.

It will turn from a dark red-brown to a beautiful caramel color. Simmer gently for 1-2 minutes, stirring every now and then. Turn the heat to low and keep warm.

When the pasta is done…

5. Carefully reserve a half-cup of the starchy pasta water and set aside. Drain the pasta but do not rinse it! You want a bit of the starchy water on the noodles to help the sauce cling. Put the pasta back in the hot pot, off the heat. Add the peanut sauce and stir gently to combine. Return the pot to low heat and stir together for 1 minute. Add the reserved pasta water, a splash at a time, to make the sauce satiny smooth. The pasta will absorb quite a bit of the sauce as it cools so you want it to be fully coated.

Serve in small bowls or shallow soup plates. Garnish with chopped peanuts, fresh scallions and a dusting of sesame seeds. For a fun challenge, use chop sticks! Try fresh cucumbers slices on the side for a cool, crisp, and refreshing break from the heat. FYI: These noodles are very good cold too!

 Enjoy!