Pasta Dinner Anyone?

Following a busy weekend, we needed a yummy Pasta dish that was easy to throw together, because Sundays are not for cooking the day away! This is our go to! 

Roasted Red Pepper and Italian Sausage Pasta

1 pound of Pasta (I usually go for a Fusilli or Penne pasta, but recently I have been loving the Lensi Red Lentil and Yellow Lentil pastas)

2 jars of Classico Roasted Red Pepper Alfredo sauce

1 can of GV brand fire roasted diced tomatoes with seasonings

1 package of Italian Sausage (sweet and hot)

1 stalk chopped celery

a handful chopped onion

How to make it:

1. Put sausage on a baking tray and place in oven on 400 degrees for 15 minutes, or until cooked thoroughly (internal temp of 160), turning the links once.

2. Boil Pasta according the box directions and drain once cooked to Al Dente.

3. Add sauce, tomatoes, celery and onion. 

4. Chop the Italian Sausage into bite size pieces and mix into Pasta.  Cook on low for until the sauce is warmed.

5. Serve topped with fresh shaved Parmesan cheese. 

This makes for a super easy, week night dinner! We have made our own sauce, but we like to keep jarred sauces on hand for busy nights. 

Chicken Parmesan Pasta

A super easy meal, that is quickly put together for a yummy dinner!  It has become a family favorite here. 

Ingredients:

1 large can of Crushed tomatoes, 

1 15 oz can of diced tomatoes

1 pound box of Ziti people

2 chicken breast boiled, and shredded

1/2 teaspoon basil 

salt and pepper to taste

1/4 cup Parmesan cheese

Top off with fresh parmesan

Make it:  Boil pasta according to the box directions.  Drain the water off the pasta, add tomatoes, chicken breast, seasonings, and parmesan cheese.

2. Top with fresh parmesan cheese, and put lid on it.  Let sit on the warm stove for 3-4 minutes.

Super easy and quick, perfect for the busy weekdays! Enjoy! 

Pasta Rosa

The Family Favorite known as 

Pasta Rosa

Looking for a super easy, super quick recipe, that your family will love?

Ingredients: 

1 23.5 oz Jar of Marinara (We love Prego Tomato and Basil for this picture we used Prego Italian Sausage and Garlic)

1 15 oz jar of Alfredo (We love Classico Asiago Romano Alfredo)

1 1 pound box of whole wheat pasta (we used Great Value brand Whole Wheat Rotini)

Make it:

1. Cook Pasta according to box directions.

2. drain the pasta, and return to pot.  Add both sauces, and stir.  Heat over low heat until warmed throughout. 

3. Serve! We like to top with a sprinkle of fresh, shaved Parmesan cheese. 

3 Ingredient Dinners

I know, that sounds crazy, but what if I told you, you could make dinner with three ingredients?  These are super easy to make, for those busy weekday nights!

Here are three main courses, made with three ingredients!

Teriyaki Chicken:

Servings: 4-6

Ingredients list:

4 pounds chicken thighs, sliced into chunks

2 cups soy sauce

1 cup brown sugar

Make it:

1. Sear the chicken thighs evenly in a pan, then flip.

2. Add the soy sauce and brown sugar, stirring and bringing to a boil.

3. Stir until the sauce has reduced and evenly glazes the chicken.

4. Serve with rice, if desired!

5. Enjoy!

Mac N Cheese:

Servings: 3-4

Ingredients list:

5 cups milk

1 lb dry elbow macaroni

2 cups shredded cheddar cheese

Make it:

1. In a large pot, bring the milk to a boil.

2. Add the pasta and stir constantly until the pasta is cooked, about 10 minutes.

3. Turn off the heat, then add the cheddar.

4. Stir until the cheese is melted and the pasta is evenly coated.

5. Enjoy!

Baked Ravioli:

Servings: 4-6

Ingredients list:

1 26 oz jar of marinara (We love the Prego Tomato and Basil)

1 25 oz Bag of Ravioli, Frozen (we like the Great Value brand 5 Cheese one)

1 LB bag of Italian Blend Cheese

Make it:

1. Heat oven to 400 degrees. Spray bottoms and sides of 3 quart cooking dish with non-stick spray.

2. spread 1/2 of the sauce in the bottom of pan, and arrange half of the ravioli on top, in a single layer.

3. Top with half the cheese blend and repeat with another layer.

4. Cover with Aluminum Foil and bake for 30 minutes. Remove foil and bake for additional 10-15 minutes. 

5. Let stand for 10 minutes before serving, and ENJOY!

Mama Parker's Mac-n-cheese

Ingredients:

16 ounces elbow macaroni or shells
4 tablespoons butter or margarine
4 tablespoons all purpose flour
2 cups milk (not skim)
1/2 teaspoon each salt and pepper
1/2 teaspoon paprika
1/4 teaspoon ground mustard
2 cups of shredded cheese (I like sharp cheddar and Swiss)

Directions:

Preheat oven to 350 degrees.  

Bring a pot of water to a boil; add a generous sprinkling of salt the pasta.

While the pasta cooks, melt the butter in a skillet or pot large enough to hold the pasta when it's done.Add the flour and stir until the mixture is lightly browned; 1-2 minutes.

Add the milk and whisk to remove any lumps and add the salt, pepper, Paprika, and ground mustard.

When the pasta is almost done but still firm, drain it and add to the sauce.

Stir in cheese, then, sprinkle more on top, and bake in a greased 2 quart dish (or an 13X9 pan works pretty well) 40-45 minutes until browned and bubbly..

Mama Parker's healthy Mac-n-cheese

Mama Parker's Mac-n-cheese

Have you ever had that homemade Mac-n-Cheese that just melts in your mouth and leaves you saying "Blue box who"!  This recipe will!  Plus it is loaded with fresh veggies, so it is good for you (kind of) too! 

Ingredients:

• 4 Tablespoons salted butter
• 4 Tablespoons flour
• 3 cups milk ( I use almond milk, but you can use regular milk)
• 2 cups shredded Velvetta Sharp Cheddar cheese (we don't like regular Velvetta)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1/2 cup cauliflower puree
• 1/2 carrot puree
• 2 heads of broccoli, cut, and steamed
• 1 box elbow noodles

Directions:
1. Boil pasta according to box directions and drain water off.
2. In a medium saucepan, melt butter, and stir in flour over medium heat.  Stir in milk until mixed well.  Bring to a slow boil and simmer until thick. 
3. Stir in cheese and continue to stir for 4 minutes, remove from heat.
4.  Stir in Vegetable purees, and pour over pasta. once mixed thoroughly,   stir in Broccoli and serve!

You may not use all the cheese sauce, but, if you like it dripping with cheesy-goodness, go ahead, we won't judge!

My kids LOVE this, and ask for it EVERY meatless Monday dinner!  Its great for even picky eaters!
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Tuna Dinner

Not your average tuna dinner!

What you need:

1 Box Farfalle (Bow tie) pasta
1 handful of Kale (Chopped into bite size pieces)
2 cans of Chunk white Tuna
1 cup heavy cream
1 cup chicken stock (vegetable stock can be substituted)
2 cloves fresh garlic, diced finely
chopped onion
fresh green beans chopped into bite size pieces
salt and pepper to taste

Directions:
1. Boil pasta as directed to on box.
2. In large saute pan, add a little butter and melt.  Add the diced onions, green beans, and fresh garlic.  Saute' on medium low until onions are translucent. 
3. Turn down to low, and add pasta, tuna, heavy cream, chicken stock, and kale.  Stir well to make sure everything is covered.
4. Season with salt and pepper, and cover.  Cook on medium low until kale is wilted (about 20 minutes).

When serving, top with fresh parmesan or mozzerella cheese.

Pumpkin pasta

Pumpkin Pasta


INGREDIENTS
10 ounces dry fettuccini noodles
1 tablespoon vegetable oil
1 pound peeled, seeded and grated pumpkin
2 1/2 tablespoons tomato paste
4 tablespoons lite sour cream
1 teaspoon chili powder

DIRECTIONS

1. 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 reserve.

2. In a large skillet over medium heat, warm oil and cook pumpkin for about 10 minutes or until it begins to break apart.

3. Add tomato paste, sour cream and chili powder to taste; mix well. The mixture should be mushy and an even golden-orange color.

4. Scoop spoonfuls of the pumpkin mixture over the pasta; mix well to coat and serve.

Fettucini with Sweet Pepper- Cayenne Sauce

Totally yummy for a dinner, and my kids LOVED it!  I think this might become one of thier favorites, it still ranks below Creamy Bacon Carbonara though!

Ingredients

12 ounces dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
3/4 teaspoon cayenne pepper
1 cup reduced fat sour cream
3/4 cup chicken broth
3/4 cup grated Parmesan cheese
salt and pepper to taste

Directions
1.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.
2.Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
3.Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4.Toss hot pasta with sauce and season with salt and pepper to taste; serve.

Pesto Pasta and Chicken

Ingredients:
1 lb cavatappi or other pasta
12 oz chicken breast cutlets
Olive oil
1⁄4 tsp each salt and pepper
1 tub (6 to 7 oz) cilantro or basil pesto
1 cup jarred roasted peppers (preferably red and yellow), drained, cut in strips
1 cup halved grape tomatoes

Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, reserving about 1 cup of cooking water before draining.

2. Meanwhile, heat stovetop grill pan. Coat chicken with Olive Oil  and sprinkle with salt and pepper. Grill chicken 4 to 5 minutes, turning once, until cooked through.

3. Cut chicken into strips. Add to drained pasta along with pesto, peppers, tomatoes and about 1⁄2 cup pasta cooking water (or more if desired). Toss to mix and coat.

Enjoy
Mommy of 6 <3

Terriaki, well, umm, EVERYTHING!

Have you ever gone to a Chinese restraunt, feel in love with the terriaki sauce, but could never find that sauce again... Yep, I have been there!  So I tried and tried to recreate my favorite, and Presto, I have done it!!!  I love this sauce on chicken, or tossed in some noodles with veggies!

Terriaki Sauce
Makes approximately 1 1/2 cups of sauce

1/4 cup soy sauce
1 cup of water
1/2 teaspoon ground ginger
1/4 teaspoon garlic
1/4 teaspoon black pepper
5 Tablespoons packed brown sugar
1-2 Tablespoons Honey

2 Tablespoons cornstrach
1/2 cup cold water

Directions:
1. Mix the top 7 ingredients in a small bowl, and begin to heat.
2. Mix cornstarch and the 1/4 cup water together in a cup and dissolve.  Add to sauce in pan.
3. Heat until sauce thickens to desired thickness. 
4. Add water to thin if it gets to thick.

For yummy terriaki noodles
1.  boil and rinse linguine noodles (I break them into thirds before putting them in to boil so that they are smaller in size).
2. I use the wide shred and shred a large carrot or a handful of baby carrots and add the carrots and frozen peas (I microwave to cook, then use half the package) to the noodles. 
3. add sauce and toss together to coat.

For Terriaki Chicken:
1. Cut Chicken breast into bite size pieces, and dredge though egg then through seasoned flour to coat.
2.  Fry on medium heat in about 2 Tablespoons of oil until golden.  Cover a plate with paper towels and let fried chicken rest for about 5 minutes. 
3.  Make sauce and toss over chicken.  Serve while warm!

~ Enjoy, Mommy of 6 <3