Easy Chicken Chimichangas
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4-6 servings
Ingredients
- 2 cups shredded or chopped cooked chicken
- 1 1/2 cups shredded Mexican cheese
- 2/3 cup salsa (drained of excess water, if possible)
- 6 (8-inch) tortillas
- 1 Tbsp. melted butter
- Optional Toppings: sour cream, additional salsa or diced tomatoes, guacamole and/or fresh cilantro
Method
Preheat oven to 400 degrees F. Cover a baking sheet with aluminum foil and mist with cooking spray.
In
a bowl, stir together chicken, cheese and salsa until well-mixed. Spoon
approximately 1/2 cup of the mixture into the center of a tortilla.
Fold in the sides, then roll the tortilla from bottom to top to make a
chimichanga (burrito) shape. Place the chimichanga seam side down on the
baking sheet. Repeat with remaining tortillas and filling mixture, then
brush the outside of the tortillas with melted butter.
Bake for 25 minutes until tortillas are golden brown. Remove and serve immediately, with additional toppings if desired.
Taco Pizza
Taco Pizza
Ingredients
-
1
-
Pillsbury Artisan Whole Wheat Pizza Crst
-
1
-
pound ground beef
-
1
-
teaspoon chili powder
-
1/4
-
teaspoon black pepper
-
1
-
pinch salt
-
1 1/2
-
cups Old El Paso salsa
-
2
-
cups shredded cheese (such as Mexican blend)
-
2
-
cups chopped lettuce
-
1
-
avocado, peeled, pitted and diced
-
2
-
green onions, thinly sliced
-
1/2
-
cup fresh cilantro leaves
-
1/2
-
cup sour cream
-
-
Directions
-
Pre-bake pizza crust according to package instructions at 400 degrees F.
-
Meanwhile,
heat a large non-stick skillet over medium-high heat. Add ground beef
and sprinkle with chili powder, black pepper and salt. Cook about 6
minutes, stirring frequently, until meat is browned. Set aside.
-
Spread
salsa out evenly on top of the pre-baked crust. Top evenly with ground
beef, and then shredded cheese. Return pizza to oven for 10-12
minutes, or until cheese is melted.
-
Remove
pizza from oven, and top with lettuce, avocado, green onions and
cilantro. Drizzle with sour cream if desired. Serve immediately.
Crispy Slow Cooker Carnitas
Crispy Slow Cooker Carnitas
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours, 10 minutes
Yield: Serves 6-8
Ingredients
- 1 Tbsp. canola or vegetable oil
- 1 (4-5 lb.) lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks
- 8 oz. beer
- 1 large white onion, diced
- 4 cloves garlic, minced
- 1 Tbsp. chipotle powder (or 1 chipotle in adobo sauce)
- 2 tsp. cumin
- 1 tsp. chili powder
- 1 1/2 tsp. salt
- 1 tsp. black pepper
Method
Heat
oil in a large skillet over high heat. Add the pork and sear on each
side until browned (about 2 minutes per side). Transfer pork to the slow
cooker.
Add
remaining ingredients, and give the mixture a careful stir to combine.
Cook on low for 6-8 hours until the pork is completely tender and shreds
easily with a fork.
Once
the pork is cooked, preheat your broiler to high heat and prepare two
baking sheets with aluminum foil. Use a fork to shred the meat into
bite-sized pieces, and then use a slotted spoon to transfer it to the
prepared baking sheets, spreading it out evenly in a single layer.
Reserve the remaining broth from the slow cooker.
Place
one sheet under the broiler for about 5 minutes, or until the edges of
the pork begin crisping up. Remove the sheet, and use a spatula or tongs
to carefully toss the pork. Then ladle about 1/4 cup of the remaining
slow cooker broth over the pork. Broil for an additional 5 minutes to
get the meat more crispy. Then remove and ladle an additional 1/4 cup of
broth over the crispy pork.
Repeat with the other baking sheet of pork.
Serve immediately in tacos, burritos, salads, or whatever sounds good to you! Or cover and refrigerate or freeze.
Shrimp, Avocado and Roasted Corn Salad
Shrimp, Avocado & Roasted Corn Salad
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2 salads
Ingredients
Method
To Make The Salad:
Heat
a skillet over high heat. Add the corn kernels and let them dry-roast
for about 6-8 minutes, stirring occasionally, until their edges begin to
brown and caramelize. Transfer the corn to a plate to set aside.
Reduce
heat to medium-high. In the same skillet, add the bacon. Fry for about 6
minutes, stirring ocassionally, until crispy. Remove the bacon with a
slotted spoon, leaving the grease in the skillet.
Add
the shrimp and saute until cooked and pink, about 2 minutes per side
(depending on the size of your shrimp). Remove shrimp and set aside.
(You're now done with your multi-tasking skillet!)
Assemble your salads by tossing together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.
To Make The Dressing:
Whisk together all ingredients until blended. Season with salt and pepper.
Slow Cooker Root Vegetable Stew
Slow Cooker Root Vegetable Stew
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours, 20 minutes
Yield: 4-6 Servings
Ingredients
- 1 large white onion OR 2 leeks (white portion only), chopped
- 1 lb. butternut squash, peeled, seeded and chopped
- 1 lb. carrots, peeled and chopped
- 1 lb. parsnips, peeled and chopped
- 1 lb. sweet potatoes, peeled and chopped
- 1 lb. Yukon Gold potatoes, peeled and chopped
- 2 celery ribs, stems removed and chopped
- 6 cloves garlic, peeled and thinly sliced
- 3 cups chicken or vegetable broth
- 1 bay leaf
- 1 Tbsp. fresh sage leaves, finely chopped
- 1 tsp. freshly-cracked black pepper
- 1/2 tsp. sea salt
- 2 cups chopped fresh kale
- optional: fried sage leaves for garnish (see note below)
Method
Add
first ingredients to a slow-cooker, and carefully stir to combine. Cook
on low heat for 6-8 hours until the vegetables are tender. Remove bay
leaf, and carefully stir in the kale. Let the stew continue cooking for
10 minutes or so until the kale is wilted. Season with additional salt
and pepper if need be. Turn off slow cooker.
Serve immediately, with the option to garnish with fried sage leaves or Parmesan cheese.
Butternut Squash, Bacon & Blue Cheese Macaroni & Cheese
Butternut Squash, Bacon & Blue Cheese Macaroni & Cheese
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 6-8 Servings
Ingredients
- 2 (12-ounce) cans 2% evaporated milk
- 2 cups butternut squash puree (**see note below for instructions**)
- 2 large eggs
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/8 tsp. cayenne
- 1 lb. dry pasta (I used farfalle/bowtie pasta)
- 10 strips bacon, diced
- 1/2 cup finely-diced white or yellow onion
- 3 cloves garlic, minced
- 12 oz. shredded sharp cheddar cheese
- 4 oz. crumbled blue cheese, plus extra (I used an additional 4 oz.) for garnish
Method
In a mixing bowl, whisk together the evaporated milk, butternut squash puree, eggs, salt, pepper and cayenne until combined.
Bring
a large pot of salted water to a boil, and cook the pasta until al
dente. Drain the pasta, and then return the pasta back to the pot.
Meanwhile
(while the pasta is cooking), cook the bacon in a large skillet over
high heat until cooked and crispy. Remove the bacon with a slotted
spoon, and reserve the bacon grease. Return 2 tablespoons of bacon to
the skillet, and reduce heat to medium-high. Add the onion and saute for
5 minutes or until translucent. Add the garlic and cook for an
additional minute. Remove from heat, and then whisk the onion/garlic
mixture into the evaporated milk mixture.
Once
the pasta is cooked and drained, pour the evaporated milk mixture into
the pot with the pasta and stir until combined. Continue cooking over
medium-high heat, stirring occasionally, for about 3-4 minutes, or until
the sauce comes to a simmer and thickens.
Remove pan from heat and stir in the cheeses until melted and evenly-distributed.
Serve immediately, garnished with the crispy bacon and extra blue cheese crumbles.
Butternut Squash, Arugula and Bacon Quiche
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 servings
Ingredients
- 1 pie crust, homemade or storebought
- 3 slices bacon, diced
- 2 cups chopped butternut squash
- 1 small white onion, chopped
- 1 clove garlic, minced
- 6 eggs, whisked
- 3/4 cup milk
- 3 Tbsp. flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 3 handfuls fresh arugula, whole or roughly chopped
- 4 ounces crumbled gorgonzola, blue or feta cheese (or any cheese you'd like)
Method
Preheat oven to 350 degrees F.
Lay prepared pie crust in an ungreased pie plate. Bake for 5 minutes, then set aside.
Cook
bacon in a large saute pan over medium-high heat until crispy, stirring
occasionally. Remove bacon with a slotted spoon, leaving grease in pan.
Add butternut squash and onion and saute for 8-10 minutes, or until the
onions are translucent and the squash is tender. Add garlic and saute
for an additional minute. Remove from heat.
In
a separate large bowl, whisk together eggs, flour, baking powder, milk,
salt, and black pepper. Stir in the sauteed vegetables, arugula,
cheese, and cooked bacon, and stir until well combined.
Transfer
the quiche filling into crust, and use a spoon to smooth the surface.
Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
Quiche will rise while baking, but should settle back down once you
remove it from the oven. Remove from the oven and allow the quiche to
rest for at least 5 minutes. Slice and serve warm.
Blue Cheese Bacon Macaroni and Cheese
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: About 3-4 servings
Ingredients
- 8 strips (about 1/2 lb.) bacon, diced
- 1 (12-ounce) can 2% evaporated milk
- 1 large egg
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- pinch of cayenne
- 8 oz. elbow macaroni (I used DeLallo whole wheat)
- 1 Tbsp. butter
- 5 oz. crumbled blue cheese
- 4 oz. freshly-grated sharp white cheddar cheese
Method
Heat bacon in a skillet over medium-high heat for about 5-7 minutes, stirring frequently, until crispy.
In a separate bowl, whisk together evaporated milk, egg, salt, pepper and cayenne until combined. Set aside.
Meanwhile,
bring a large pot of salted water to a boil, and cook the pasta al
dente according to package instructions. When the pasta is cooked, drain
it and then return it to the pot and reduce heat to medium-low.
Immediately add the butter, and toss until the butter is melted. Pour in
the evaporated milk mixture and stir until combined. Continue cooking
over medium-high heat, stirring occasionally, for about 3-5 minutes, or
until the sauce comes to a simmer.
Remove
pan from heat and add in the cheeses. Stir until melted, then stir in
the cooked bacon. Serve immediately, garnished with extra bacon and blue
cheese if desired.
5-Ingredient Tortellini Soup
Prep Time: 2 minutes
Cook Time: 18 minutes
Total Time: 20 minutes
Yield: About 4-6 servings
Ingredients
- 4 cups chicken or vegetable broth
- 2 (28 oz.) cans diced tomatoes
- 1 (20 oz.) bag pre-cooked frozen cheese tortellini (or any kind of tortellini)
- 1 small white onion, diced
- 1 Tbsp. Italian seasonings
- (optional topping: freshly-grated Parmesan cheese)
Method
Stir
all ingredients together in a large stockpot, and bring to a boil over
high heat, stirring occasionally. Reduce soup to medium-low, and simmer
for 10-15 minutes, or until the onions are soft and translucent.
Serve warm, topped with grated Parmesan cheese if desired.
**I
know this "ups" the ingredient total, but if you love garlic, this soup
is EXTRA delicious with 2-3 cloves of minced garlic added in. You can
just bring them to a boil with the rest of the ingredients.
Homemade Cream of Chicken Soup
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 servings
Ingredients
Method
Heat
oil in a large saucepan over medium-high heat until shimmering. Add
carrot, celery and onion and saute for 5 minutes until soft, stirring
occasionally. Add in condensed cream of chicken soup and milk, and whisk
until combined. Bring soup to a simmer, then remove from heat. Serve
warm.
Shrimp, Avocado and Roasted Corn Baked Taquitos
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 12 taquitos
Ingredients
- 2 ears of sweet corn, shaved off the cob
- 1 Tbsp. olive oil
- half a white onion, diced
- 1 lb. raw shrimp (any size), peeled and deveined
- 2 tsp. chili powder
- 1/2 tsp. ground cumin
- salt and pepper
- 1 (4 oz.) can chopped green chiles
- 1/3 cup chopped fresh cilantro
- 12 small (6-inch) flour tortillas
- 1 avocado, peeled, pitted and diced
- 2 cups grated Monterrey Jack or Pepperjack cheese
- optional sides/toppings: fresh lime wedges, sour cream, salsa
Method
Preheat oven to 425 degrees.
Heat
a skillet over high heat. Add the corn kernels and let them dry-roast
for about 6-8 minutes, stirring occasionally, until their edges begin to
brown and caramelize. Transfer the corn to a plate to set aside.
Reduce
heat to medium-high, and (carefully) add the oil until heated. Add
onion and saute for 5 minutes or until cooked and translucent. Add the
shrimp, chili powder, cumin, and a pinch of salt and pepper, and stir to
combine. Cook for 3-5 minutes, or until the shrimp are cooked and no
longer translucent. Stir in the chopped green chiles and cilantro and
cook for an additional minute, then remove from heat.
To
assemble the taquitos, place a large spoonful of the shrimp mixture
down the center of a tortilla. Then top with some diced avocado and a
generous sprinkle of cheese. Roll up the tortilla and place seam-side
down on a greased baking sheet.
Bake
for about 15-20 minutes, or until the cheese is melted and the
tortillas are crispy. Remove and serve immediately with optional
toppings and salsa for dipping.
Shrimp, Avocado and Roasted Corn Salad
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2 salads
Ingredients
Method
To Make The Salad:
Heat
a skillet over high heat. Add the corn kernels and let them dry-roast
for about 6-8 minutes, stirring occasionally, until their edges begin to
brown and caramelize. Transfer the corn to a plate to set aside.
Reduce
heat to medium-high. In the same skillet, add the bacon. Fry for about 6
minutes, stirring ocassionally, until crispy. Remove the bacon with a
slotted spoon, leaving the grease in the skillet.
Add
the shrimp and saute until cooked and pink, about 2 minutes per side
(depending on the size of your shrimp). Remove shrimp and set aside.
(You're now done with your multi-tasking skillet!)
Assemble your salads by tossing together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.
To Make The Dressing:
Whisk together all ingredients until blended. Season with salt and pepper.
Spicy Parmesan Shrimp Pasta
So flavorful, so spicy and so easy to put together, perfect for those busy weeknights!
Spicy Parmesan Shrimp Pasta
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
So flavorful, so spicy and so easy to put together, perfect for those busy weeknights!
Ingredients
- 1/3 cup olive oil
- 1/4 cup Parmesan cheese
- 4 cloves garlic, minced
- 1 tablespoon brown sugar
- 2 teaspoons soy sauce
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 pound medium shrimp, peeled and deveined
- 8 ounces penne
- Kosher salt and freshly ground black pepper, to taste
- 1 green onion, thinly sliced
Instructions
- In a
medium bowl, whisk together olive oil, Parmesan, garlic, brown sugar,
soy sauce and red pepper flakes. In a gallon size Ziploc bag or large
bowl, combine shrimp and olive oil mixture; marinate for at least 30
minutes to overnight, turning the bag occasionally.
- In large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat a
large skillet over medium high heat. Add shrimp and sauce mixture and
cook, stirring occasionally, until pink, about 2 minutes. Stir in pasta
and gently toss to combine; season with salt and pepper, to taste.
- Serve immediately, garnished with Parmesan and green onions, if desired.
Spicy Chipotle Pesto Pasta
This pesto is unbelievably easy to make, and this pasta packs in quite a punch. Perfect for those busy weeknights!
Do You want to REVEAL the SECRET to Beautiful skin? Click here!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
This pesto is unbelievably easy to make, and this pasta packs in quite a punch. Perfect for those busy weeknights!
Ingredients
- 1 pound farfalle pasta
- 3 chipotle peppers in adobo sauce, or more, to taste
- 1/3 cup grated Parmesan
- 1/4 cup pine nuts
- 1 clove garlic
- 1/3 cup olive oil
- 1/3 cup Greek yogurt
- 1 (15-ounce) can whole kernel corn
- 1 (15-ounce) can black beans, drained and rinsed
- 2 Roma tomatoes, diced
- 1 avocado, halved, seeded, peeled and diced
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- To make
the pesto, combine chipotle peppers, Parmesan, pine nuts and garlic in
the bowl of a food processor; season with salt and pepper, to taste.
With the motor running, add olive oil in a slow stream and Greek yogurt
until emulsified; set aside.
- In a large bowl, combine pasta, pesto, corn, black beans and tomatoes.
- Serve immediately with avocado and cilantro, if desired.
Do You want to REVEAL the SECRET to Beautiful skin? Click here!
Skinny Fettuccine Alfredo
A rich and creamy lightened up alfredo sauce that’s so easy to make, and it tastes just as good as the original!
Do You want to REVEAL the SECRET to Beautiful skin? Click here!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
A rich and creamy lightened up alfredo sauce that’s so easy to make, and it tastes just as good as the original!
Ingredients
- 8 ounces fettuccine
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups 2% milk
- 2 tablespoons heavy cream
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 2 ounces Neufchatel cheese, cubed
- 1/4 cup grated Parmesan cheese, plus more, for serving
- 2 tablespoons chopped fresh parsley leaves, for serving
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Melt
butter in a saucepan over medium heat. Whisk in flour until lightly
browned, about 1 minute. Gradually whisk in milk and cook, whisking
constantly, until incorporated, about 1-2 minutes. Stir in heavy cream
and garlic powder until slightly thickened, about 1 minute.
- Stir in
cheeses until melted, about 1-2 minutes. If the mixture is too thick,
add more milk as needed. Stir in pasta and gently toss to combine;
season with salt and pepper, to taste.
- Serve immediately, garnished with Parmesan and parsley, if desired.
Do You want to REVEAL the SECRET to Beautiful skin? Click here!
Red Pepper Pasta Bake
A quick and easy cheesy pasta bake that the whole family will love!
Do You want to know how to make Your skin Wondeful? Click here!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
A quick and easy cheesy pasta bake that the whole family will love!
Ingredients
- 6 ounces penne pasta
- 1 (12-ounce) jar roasted red peppers
- 1/2 cup grated Parmesan
- 2 teaspoons honey
- 1/2 teaspoon crushed red pepper flakes, or more, to taste
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil, divded
- 2 cloves garlic, minced
- 8 ounces spicy Italian sausage, casings removed
- 1 1/2 cups shredded mozzarella cheese
Do You want to know how to make Your skin Wondeful? Click here!
Instructions
- Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- To make
the red pepper sauce, combine red peppers, Parmesan, honey and red
pepper flakes in the bowl of a food processor; season with salt and
pepper, to taste. With the motor running, add 2 tablespoons olive oil in
a slow stream until emulsified; set aside.
- Heat
remaining 1 tablespoon olive oil in a large skillet over medium high
heat. Add garlic and cook, stirring frequently, until fragrant, about
1-2 minutes. Add sausage and cook until browned, about 5 minutes, making
sure to crumble the sausage as it cooks. Stir in pasta and red pepper
mixture until well combined.
- Add pasta to prepared baking dish and top with mozzarella. Place into oven and bake until cheese has melted, about 5-10 minutes.
- Serve immediately.
Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus
A quick and easy dish for those busy weeknights, and it’s chockfull of veggies!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
A quick and easy dish for those busy weeknights, and it’s chockfull of veggies!
Do You want to REVEAL the SECRET to Beautiful skin? Click here!
Ingredients
- 8 ounces medium shell pasta
- 1 pound asparagus, trimmed
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup basil pesto
- 1/3 cup julienned sun dried tomatoes, drained
- 1/3 cup diced mozzarella cubes
- Fried egg, for serving
Instructions
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine. Place into oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces.
- In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella.
- Serve immediately with a fried egg, if desired.
Do You want to REVEAL the SECRET to Beautiful skin? Click here!
One Pot Cheeseburger Casserole
All the flavors of a cheeseburger in cheesy pasta form made in one skillet in less than 30 minutes - even the pasta gets cooked right in the pan!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
All the flavors of a cheeseburger in cheesy pasta form made in one
skillet in less than 30 minutes – even the pasta gets cooked right in
the pan!
Do You want to know how to make Your skin Wondeful? Click here!
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef
- 1 onion, diced
- Kosher salt and freshly ground black pepper, to taste
- 1 (28-ounce) can whole peeled tomatoes, roughly chopped
- 1 (8-ounce) can tomato sauce
- 2 cups chicken broth
- 1/4 cup ketchup
- 2 teaspoons dijon mustard
- 1 pound rotini pasta
- 2 cups shredded cheddar cheese
- 1 Roma tomato, diced
- 2 green onions, sliced
Instructions
- Heat olive
oil in a large stockpot or Dutch oven over medium high heat. Add ground
beef and onion and cook until beef has browned, about 3-5 minutes,
making sure to crumble the beef as it cooks; season with salt and
pepper, to taste. Drain excess fat.
- Stir in
tomatoes, tomato sauce, chicken broth, ketchup, mustard, pasta and 2
cups water. Bring to a boil; cover, reduce heat and simmer until pasta
is cooked through, about 13-16 minutes.
- Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
- Serve immediately, garnished with tomato and green onions, if desired.
Do You want to know how to make Your skin Wondeful? Click here!
One Pot Baked Ziti
An incredibly easy, no-fuss baked ziti – even the pasta gets cooked right in the pan!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
An incredibly easy, no-fuss baked ziti – even the pasta gets cooked right in the pan!
Do You want to REVEAL the SECRET to Beautiful skin? Click here!
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, or more, to taste
- Kosher salt and freshly ground black pepper, to taste
- 1 (28-ounce) can crushed tomatoes
- 12 ounces ziti pasta
- 3/4 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/4 cup basil leaves, chiffonade
Instructions
- Heat olive
oil in a large skillet over medium high heat. Add Italian sausage and
cook until browned, about 3-5 minutes, making sure to crumble the
sausage as it cooks. Stir in garlic and red pepper flakes, and cook,
stirring frequently, until fragrant, about 1 minute; season with salt
and pepper, to taste.
- Stir in
tomatoes and bring to a simmer until slightly thickened, about 8-10
minutes. Stir in pasta and 3 cups water. Bring to a boil; cover, reduce
heat and simmer until pasta is cooked through, about 13-16 minutes.
- Remove from heat; stir in Parmesan and heavy cream. Top with mozzarella and cover until cheese has melted, about 2 minutes.
- Serve immediately, garnished with basil, if desired.
Do You want to REVEAL the SECRET to Beautiful skin? Click here!
Broccoli Chicken Mac and Cheese
This lightened-up mac and cheese is a sure way to get even the pickiest of eaters to eat their veggies!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 5 minutes
This lightened-up mac and cheese is a sure way to get even the pickiest of eaters to eat their veggies!
Do You want to REVEAL the SECRET to Beautiful skin? Click here!
Ingredients
- 8 ounces pasta shells
- 3 cups broccoli florets
- 3/4 cup milk
- 1/4 cup julienned sun dried tomatoes
- 6 ounces Laughing Cow Light Cheese Wedges
- 2 cups shredded chicken breast
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a large
pot of boiling salted water, cook pasta according to package
instructions. Add broccoli to the pot 3 minutes before pasta is cooked
through; drain well.
- Heat a
large skillet over medium high heat. Whisk in milk, sun dried tomatoes
and cheese wedges, until smooth, about 1-2 minutes; season with salt and
pepper, to taste. Add pasta, broccoli and chicken and gently toss to
combine.
- Serve immediately.
Do You want to REVEAL the SECRET to Beautiful skin? Click here!
Black Truffle Pasta with Meyer Lemon Cream Sauce
Black truffle pasta imported from Italy is slathered in a creamy Meyer lemon sauce!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Black truffle pasta imported from Italy is slathered in a creamy Meyer lemon sauce!
Ingredients
- 8 ounces black truffle strangozzi pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 8 ounces spicy Italian sausage, casings removed
- 1/2 cup heavy cream
- Zest of 1 Meyer lemon
- 2 cups kale, trimmed and coarsely chopped
- 1/2 cup mixed medley cherry tomatoes
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
- Heat olive
oil in a large skillet over medium high heat. Add garlic and cook,
stirring frequently, until fragrant, about 1-2 minutes. Add sausage and
cook until browned, about 5 minutes, making sure to crumble the sausage
as it cooks. Add heavy cream, Meyer lemon zest and reserved pasta water;
simmer until reduced by half, about 7 minutes. Add kale and toss until
wilted, about 1-2 minutes. Remove from heat.
- Stir in pasta and cherry tomatoes.
- Serve immediately.
Baked Ravioli
Amazingly cheesy, creamy, comforting ravioli made in 30 minutes or less, perfect for those busy weeknights!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Amazingly cheesy, creamy, comforting ravioli made in 30 minutes or less, perfect for those busy weeknights!
Do You want to REVEAL the SECRET to Beautiful skin? Click here!
Ingredients
- 1 (16-ounce) package cheese-filled ravioli
- 2 cups marinara sauce, homemade or store-bought
- 1/3 cup cream cheese, cubed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup basil leaves, chiffonade
Instructions
- Preheat oven to 350 degrees F. Lightly oil an 8×8 baking dish or coat with nonstick spray.
- In a large pot of boiling water, cook ravioli just until tender, about 2-3 minutes; drain well.
- Combine
marinara sauce and cream cheese in a medium saucepan over medium heat.
Cook, stirring constantly, until cream cheese has melted, about 2-3
minutes. Stir in thyme and parsley.
- Spread
ravioli into the prepared baking dish. Top with marinara mixture and
sprinkle with mozzarella. Place into oven and bake until cheese has
melted, about 20 minutes.
- Serve immediately, garnished with Parmesan and basil, if desired.
Do You want to REVEAL the SECRET to Beautiful skin? Click here!
Basil Chicken Lettuce Wraps
Basil Chicken Lettuce Wraps
Ingredients
- ground chicken (1 lb)
- diced jalapeno to taste
- 1 T. soy sauce
- 1 T. oil
- 2 T. white sugar
- 1 T. hoisin sauce
- 1 T. garlic
- 1 T. water
- fresh basil
- brown rice (about 2 cups)
- lettuce leaves, washed
Instructions
- Brown chicken with all ingredients up to basil. When finished, add torn basil until wilted.
- Add cooked brown rice to the chicken mixture and heat through.
- Roll up in the lettuce leaves and top with extra basil or other fresh herbs.
Loaded Italian Chicken Sub Sandwiches
Loaded Italian Chicken Sub Sandwiches
What it took for 2:
* 2 Tbs. extra-virgin olive oil, divided
* 1 clove garlic, minced
* 1 (10 oz) can tomato sauce
* 2 slices bacon, halved
* 2 boneless, skinless chicken breasts
* 2 Tbs. caesar salad dressing
* 2 hoagie or submarine buns
* 2 tsp Dijon mustard
* 2 pepperoncinis, stems removed and sliced
* 8 – 10 pepperonis
* a few slices of provolone cheese (or cheddar)
* coarse salt and freshly ground pepper
Instructions:
- Heat 1 Tbs. oil in a small saucepan. Add the garlic and bloom 30
seconds. Add the tomato sauce and simmer on low while you prepare the
rest of the meal.
- In another small skillet, cook the bacon until crisp. Remove and drain on paper towels.
- Heat the remaining oil (or you can use the leftover bacon fat if ya
want!) on an indoor or outdoor grill. Season the chicken with salt and
pepper on both sides and grill, brushing with with the caesar dressing,
until cooked through and browned all over, about 12 minutes. Remove and
let rest 5 minutes. Slice.
- Lightly toast the buns on the grill or in a toaster oven. (I
drizzled a little oil on both halves and sprinkled a little garlic salt
over them. You should too.)
- Spread the Dijon on the bottom bun. Spread the marinara on the top one.
- Arrange the sliced pepperoncinis along the bottom half. Arrange the pepperonis on the top half.
- Arrange the sliced chicken breast along the bottom half. Then goes the sliced cheese. Then the bacon. Oh, my.
- Close her shut, press, slice, and live the good life.
Chicken Pesto Sandwich
Chicken Pesto Sandwich
Prep Time 10 minutes
Total Time 10 minutes
Lightened up with Greek yogurt, this hearty sandwich is one of the quickest, most tastiest meals you’ll ever have!
Ingredients
- 2 cups shredded chicken breast
- 1/4 cup Greek yogurt
- Kosher salt and freshly ground black pepper, to taste
- 1 baguette, cut into 3-4 equal pieces, toasted, for serving
- 2 cups arugula, for serving
- 2 Roma tomatoes, thinly sliced, for serving
- 8 ounces mozzarella, sliced
For the basil pesto
- 3/4 cup fresh basil leaves
- 2 cloves garlic, peeled
- 3 tablespoons pine nuts
- 1/2 cup grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup olive oil
Instructions
- To make
the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a
food processor; season with salt and pepper, to taste. With the motor
running, add olive oil in a slow stream until emulsified; set aside.
- In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper, to taste.
- Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture.
0 komentarai (-ų):