Creamy Pasta Primavera

 original recipe found here

1 lb linguine pasta
1/4 cup olive oil
4 large carrots, peeled & diced
1 head broccoli, cut into small florets 
2 small zucchini (or 1 large), cut into bite size pieces
1 small orange bell pepper, chopped
1 cup heavy cream
1 cup grated parmesan cheese
1/4-1/3 cup basil paste
salt & pepper to taste

• Bring a large pot of salted water to a boil. Add linguine pasta to water and cook until al dente, according to package directions.
• Meanwhile, heat olive oil in a large non-stick skillet over medium heat. Add diced carrots to heated oil. Cook and stir for 5 minutes or until carrots are softened. 
• Add broccoli and zucchini to skillet. Stir and cook another 3 minutes. Then add all the bell peppers. Continue to cook and stir vegetables for another 5 minutes. Stir in minced garlic and basil paste. Stir to combine and season with salt and pepper. Turn heat off and remove skillet from burner.
• Drain water from linguine. Return linguine back to the pot and add the cooked vegetables, heavy cream and Parmesan cheese. Carefully fold and stir to combine everything. Season again with salt and pepper. Serve warm with extra basil and parmesan cheese. Enjoy!

Salmon Risotto w/ Feta

 original recipe found here

4 cups chicken broth
2 TBSP butter
1 TBSP garlic infused olive oil
1 1/2 cups Arborio rice
1/2 cup white grape juice
1/2 cup crumbled Feta cheese
1/2 cup grated Parmesan cheese
1/2 tsp salt
6 oz raw salmon filets 

• Pour chicken broth into a small-medium saucepan and set over low heat. Bring it to a low simmer. Keep an eye on it as you cook to make sure it stays simmering and well-heated.
• Add the butter and the olive oil to a large pot set over low-medium heat. Swirl the pan around as the butter melts.
• Add the dry Arborio rice and salt to the pan and stir to coat. Toast the rice for 1 minute, stirring occasionally.
• Pour in the white grape juice and stir. Let the mixture simmer for a few minutes until the juice is almost all absorbed by the rice.
• Add about one cup of the hot chicken broth to the pan with the rice and continuously stir until the rice has just about fully absorbed the broth. This will take several minutes.
• Repeat the above step, adding one cup of broth and stirring, until all of the broth has been added. Focus on stirring consistently (it doesn't have to be a fast stir) and bringing up the rice that's on the bottom of the pot and mixing it into the rest of the rice.
• Remove the pot from the heat and stir in the Parmesan and feta. Replace lid. Sauté salmon filets in butter, cooling 3-5 minutes on each side. Crumble salmon and add it to risotto. Mix to combine and add more Parmesan and Feta if desired.
  

Olive Garden Alfredo Sauce

 original recipe found here

6 TBSP salted butter

1 TBSP garlic, minced

2 TBSP flour

1.5 cups heavy cream

1.5 cups whole milk

1/2 cup romano cheese

1/2 cup parmesan cheese

salt & pepper to taste

• Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.
• Whisk in the flour and cook for 1 minute, stirring continuously. 
• Add the heavy cream in splashes, stirring continuously. Add the milk in the same manner.
• Bring to a gentle bubble, then reduce heat to low to bubble. It will continue to thicken as it simmers.
• Slowly stir in the cheese. Taste and season with salt/pepper if desired.

Easy Creamy Tuscan Shrimp

 original recipe found here

• 1 pound RAW shrimp (I used 31-40 count size), thawed & peeled
• 2 tablespoons butter
• 1 teaspoon flour
• 4-5 cloves garlic minced
• 1 cup heavy cream
• 1 teaspoon lemon juice
• 2 dashes Italian seasoning
• 1/4 cup sun-dried tomatoes, chopped
• 1 cup packed fresh baby spinach (I didn't use this because 3 of my girls won't eat it)
• Handful fresh basil cut into thin strips
• Salt & pepper to taste

• Melt the butter over medium-high heat in a large skillet. Add the flour and cook for about a minute, stirring until smooth. 
• Add the garlic and cook for about 30 seconds or until fragrant.
• Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Simmer for 2 minutes. Reduce heat if it's bubbling too much. 
• Add the shrimp and cook for around 5 minutes or until they're cooked through and the sauce is slightly thickened, taking care not to overcook them. 
• Add the spinach and basil and cook for another 2 minutes. Season with salt & pepper as needed. Serve immediately. You could also grate some fresh parmesan over top if you wish.
  **I actually doubled the sauce, but used the 1 pound of shrimp, and it was the perfect amount for 1 pound of linguine.

Crispy Brussels Sprouts & Creamy Parmesan Risotto

 original recipe here

For the Brussels Sprouts

• 1 Tablespoon olive oil
• 2 cups Brussels Sprouts, halved
• Salt & Pepper to taste

For the Risotto

• 2 Tablespoons olive oil (or butter, coconut oil, etc.)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 cup uncooked Arborio rice
• 1 cup white grape juice
• 4-5 cups chicken stock
• 1/2 cup parmesan cheese
• Salt & pepper to taste

For the Brussels Sprouts:

1. Heat a large deep skillet to medium heat.
2. Add one tablespoon of olive oil and the Brussels Sprouts, halved side down.
3. Allow the sprouts to brown before turning, cook for 2-3 minutes until browned and tender.
4. Remove from skillet and season with salt and pepper, set aside.

For the Parmesan Risotto:

1. Pour the chicken stock into a sauce pan and heat until just barely simmering. You want the stock to be nice and hot.
2. Heat the large skillet and add the olive oil, garlic and onion. Sauté for about one minute. Add the rice and allow it to lightly brown.
3. Add the white grape juice and stir until all the juice is nearly absorbed.
4. Pour the hot broth in one cup at a time and stir continuously. Allow the broth to become completely absorbed before you add more liquid.
5. When you have used all of the broth and the rice is tender, add the Parmesan, salt and pepper. Add the Brussels Sprouts back into the rice and garnish with additional Parmesan if desired.

Guiltless Alfredo Sauce

 Original recipe found here

2 cups low-fat milk
1/3 cup (3 oz) low fat cream cheese
2-3 tablespoons flour
1 teaspoon salt
1 tablespoon butter
3 garlic cloves
1 cup grated Parmesan cheese

Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed.  Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Dump & Bake Chicken Alfredo Casserole

Original recipe here 

• 1 (16 ounce) package uncooked rotini pasta
• 22 oz jar Alfredo sauce (approximately 2 ½ cups total)
• 3 cups chicken stock
• 2 cups diced rotisserie chicken (or other diced cooked chicken)
• 2 teaspoons minced garlic
• 2 cups shredded mozzarella (or Italian blend cheese)

• Preheat oven to 425°F
• In a large baking dish, stir together uncooked pasta, Alfredo sauce, chicken stock, chicken and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
• Uncover; give the pasta a good stir. At this point you should check the pasta to make sure that it is al dente (firm but with a tender bite). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it’s still too hard after 30 minutes, just cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
• Sprinkle mozzarella over the top. Bake uncovered for 8-10 more minutes (or until cheese is melted and pasta is tender).

Pizza Dough #3

 Original recipe here

2 1/3 cup flour

2 tsp yeast

1 1/2 tsp white sugar

3/4 tsp salt

2 TBSP olive oil

3/4 cup warm water

Instructions

• Combine 1 cup of flour, instant yeast, sugar, and salt in a large bowl.
• Add olive oil and warm water and use a wooden spoon to stir well very well.
• Gradually add another 1 cup of flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional 1/3 cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video above recipe for visual cue). The dough will still be slightly sticky but still should be manageable with your hands.
• Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
• Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
• Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
• Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times). 
• Use either your hands or a rolling pin to work the dough into 12" circle.
  
  9. Transfer dough to a parchment paper lined pizza pan and either pinch the edges fold them over to form a crust.
•   10. Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil. 
•   11. Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
•   12. Add desired toppings (see the notes for a link to my favorite, 5-minute pizza sauce recipe!) and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.

Chicken Parm Casserole

 Original recipe found here

1 pound pasta (rigatoni, ziti, penne)

32 oz. marinara sauce (or more if you're REAL saucy)

3 cups Mozzarella cheese (freshly grated)

1/3 cup parmesan cheese

6 breaded chicken breasts, frozen (store bought or make your own)

1) Prepare pasta to al dente. Drain, put back in pot, and stir in half of sauce and 1 cup of Mozzarella cheese.

2) Cook frozen breaded chicken breasts in air fryer at 400° for 8 minutes, flip chicken over, then cook for another 6-8 minutes. Let the chicken cool enough to touch, then cut into bite size pieces.

3) Spray 9x13 inch pan, and add pasta mixture to it. Place chicken over the pasta, and spread remaining sauce over top of the chicken. Sprinkle on remaining Mozzarella and the Parmesan cheese.

4) Bake at 375° for 25 minutes.

Easy Marinara Sauce

Original recipe found here

3 TBSP olive oil
1/2 cup finely diced onions
3 cloves minced garlic (1 1/2 tsp)
1/4 cup fresh basil (or 1-2 TBSP dried basil)
1/2 tsp dried oregano
1/2 tsp kosher salt
2-28oz cans crushed tomatoes
1 tsp white sugar
**optional: pork ribs cut into single rib pieces (the fat from the pork ribs is what REALLY makes this sauce awesome)

Instructions:
-Warm olive oil in sauce pan, then add onions and minced garlic. Let saute for about 5 minutes, until tender.
-Add in remaining ingredients and stir well.
-If you're using pork ribs, add them to the sauce now and make sure they're covered with the sauce.
-Allow sauce to come to a boil on medium heat, stirring every couple of minutes so sauce doesn't burn on the bottom.
-Turn down to low heat, and let it simmer for an hour or more.

Slow Cooker: add everything to the slow cooker and set it to low.

FAVORITE Pizza Dough

Original recipe found here

1 1/4 cups warm water

1/2 tsp active dry yeast

1 tsp honey

1/2 tsp fine sea salt

3 1/3 cups flour (it was a little too sticky for me with only 3 cups)

Instructions:

-In a small bowl, stir together water, honey, then sprinkle the top with 1/2 tsp yeast and let sit 5 minutes then stir.

-Set oven to lowest setting (my oven is 170*). TURN OFF once the oven is preheated!! This is a warm spot for the dough to rise more quickly.

-Add 3 1/3 cups flour and salt to stand mixer. Add yeast mixture to the flour and let the machine knead the dough for 2-3 minutes. 

-Grease large bowl, add pizza dough, cover with plastic wrap, and set in warmed oven (AGAIN: make sure your oven in turned off!). 

-Let dough rise for 45 minutes-1 hour, until it's doubled in size.

-Remove from oven, push the dough down with your fist, then put it on your counter. Roll it out to the desired size, put on your pan of choice, and add toppings. 

-Bake at 450* for 10-12 minutes

Double Recipe 

2 1/2 cups warm water

1 tsp active dry yeast

2 tsp honey

1 tsp fine sea salt

6 2/3 cups flour

Triple Recipe

3 3/4 cups warm water

1 1/2 tsp active dry yeast

3 tsp honey

1 1/2 tsp fine sea salt

10 cups flour 

Pizza Pasta

GREAT meal eaten right away, but also a GREAT freezer meal. Double the recipe and do both!!

16 oz. spiral pasta

6 oz. pepperoni (that's one little pkg)

1 jar tomato sauce (24 oz)

15 oz container of Ricotta Cheese

1 pound ground beef

1-2 cups shredded mozzarella cheese

1/2 cup grated parmesan cheese

1) Cook pasta, and drain. 

2) While pasta is cooking, brown ground beef and drain off fat. Cut the pepperoni slices in half or in quarters (you can also buy the diced pepperoni by Hormel...easier!)

3) Mix together the pasta, beef, pepperoni, tomato sauce and Ricotta cheese. Stir until everything is covered with sauce.

4) Spread into SPRAYED 9x13" pan (disposable foil pans are GREAT for freezer meals instead of wasting your glass pans). Put Mozzarella cheese over the top of the pasta mixture, then the Parmesan cheese.

*Double layer the foil if you're freezing this meal, and label so you know what it is :) 

**Let it thaw in the fridge for 48 hours before heating and eating. Bake at 400 degrees until it's warmed through. Bake the first 20-30 minutes with the foil loosely on top of the pan, and then remove for the last 10-15 minutes for the cheese to melt.

Tomato Basil Parmesan Soup

*adapted from utah.todaysmama.com*

1/4 cup vegetable oil

1 cup finely diced celery

1 cup finely diced onions

1 cup finely diced carrots

1 tsp dried Oregano

1 Tbsp dried Basil

2-14.5 oz. cans diced tomatoes with juice

4 cups chicken broth

ROUX:

1/2 cup butter

1/2 cup flour

1 tsp salt

1/4 tsp black pepper

1 cup parmesan cheese, freshly grated

1-12 oz. can of fat free evaporated milk

1.  Heat oil in 4 quart soup pot.  Add celery, onions and carrots.  Saute 5 minutes.  Add basil, oregano, bay leaf, tomatoes, and chicken broth.  Bring it to a boil, reduce heat and simmer until carrots are tender (15 minutes).

2.  While soup simmers, prepare a roux.  Melt butter over low heat, add flour and cook, stirring constantly with a whisk, 5-7 minutes. Add salt and pepper and stir about 30 seconds. Slowly whisk in 1 cup hot soup.  Add another 3 cups and whisk until smooth.  Add back into soup pot.

3.  Simmer, stirring constantly, until soup begins to thicken.  Add Parmesan cheese and whisk to blend. Stir in evaporated milk. Simmer over low heat 15-20 minutes, stirring occasionally. 

4) Turn off heat and blend with an immersion blender until it's the consistency that you want.

Lemon Blossoms

*from Food Network

18.5 ounce pkg yellow cake mix
3.5 ounce pkg of instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:
4 cups powdered sugar
1/3 cup fresh lemon juice
1 lemon zested
3 TBSP vegetable oil
3 TBSP water

-Preheat oven to 350.

-spray miniature muffin tin with vegetable oil cooking spray. Combine cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 mins. Pour small amount of batter, filling each muffin tin halfway. Bake for 12 minutes. Turn out onto tea towel.

-make the glaze by siting sugar into a mixing bowl. Add the lemon zest, oil, and 3 TBSP water. Mix with a spoon until smooth.

-with fingers, dip the cupcakes into glaze while they're still warm, covering as much of the cake as possible. Place on wire racks with wax paper underneath to catch any drips. Let glaze set thoroughly, about 1 hour. Store in an air tight container.

Italian Meatballs

original recipe here

1 pound lean ground beef
1 egg

1/4 marinara sauce
1/4 cup parmesan cheese

1/2 cup bread crumbs

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp dried oregano

3/4 tsp salt

1 tsp dried parsley

1 tsp salt

Mix all ingredients well. Shape into golf ball size balls and put on a broiler pan or baking sheet. Bake at 350° for 25-30 minutes.

Baked Chicken Parm

*from foodwishes.blogspot.com*

2 tbsp olive oil 
2 cloves garlic, crushed 
hot red pepper flakes, to taste (optional)
6 boneless skinless chicken breasts (I used 5, but they were huge!) 
2 cups marinara sauce 
1/4 cup chopped basil 
8 oz mozzarella, shredded 
4 oz Parmesan, grated 
1 (5-oz) package garlic croutons

1) Pre-heat oven to 350.
2) Spread olive oil and garlic (and red pepper flakes if you choose to use them) all over the bottom and sides of a 9x13 inch pan.
3) Lay down chicken breasts in pan, trying not to overlap pieces.
4) Pour sauce over top of the chicken.
5) Put fresh basil over top of the sauce.
6) Sprinkle half of mozzarella and parmesan cheeses over top. 
7) Spread croutons on top of cheese, then sprinkle the remaining cheeses on top.
8) Bake for 30-35 minutes, or until chicken reaches 145-155 degrees (internal temp)

Tomato Basil Soup

2 1/2 cups chicken broth
1 onion, chopped
1 carrot, grated
1/4 cup butter
28 oz can FIRE ROASTED tomatoes (Hunts or Muir Glen in Natural Foods Section)
1/4 cup FRESH basil
1 tsp salt
1/2 tsp pepper
1/4-1/2 cup cream (optional)
tortellini, cooked (optional)

1) Saute onion and carrot in butter until soft.
2) Add other ingredients and simmer for 15-20 minutes.
3) Using an immersion blender, puree the soup (if you use a regular blender, do it in small batches).
4) When serving, put a few pieces of tortellini in the bowl, and then add soup. Drizzle some cream and sprinkle with parmesan cheese.

Creamy Chicken Lasagna

3 chicken breasts
6 lasagna noodles
1 cube chicken bouillon
1/4 cup hot water
8oz pkg. cream cheese, softened
2 cups shredded cheese
1 jar (26oz) spaghetti sauce (any kind will do)

Cook noodles, rinse with cold water, and set aside.

Boil chicken until cooked all the way through, then shred. Pre-heat oven to 350 degrees.

Dissolve bouillon cube in hot water. In bowl, mix chicken w/ bouillon, cream cheese, and 1 cup of cheese.

Spread 1/3 spaghetti sauce in bottom of 9 inch square pan. Lay down noodles on top of sauce, cutting noodles to the right size. Cover with half of chicken mixture. Repeat layers. Top with remaining sauce & sprinkle w/ cheese.

Bake 45 minutes.

Stuffed Shells

1 12-ounce package jumbo pasta shells
1 pound sweet Italian sausage, casings removed
1 Tbsp minced garlic
1 large egg
16-ounces ricotta cheese
10-ounces chopped frozen spinach, thawed, squeezed dry, chopped further (or 10 ounces chopped fresh spinach)
1 Tbsp chopped fresh basil or 1 teaspoon dried basil
1/4 cup unseasoned bread crumbs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Jar of tomato sauce

Bring a large pot of salted water to a boil (1 teaspoon salt per quart of water). Cook the pasta shells according to the instructions on the package. Drain, rinse in cold water, and set aside.

Add the sausage to the pan, breaking up the sausage into smaller bits. Cook sausage until cooked through and no pink remains, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds to a minute more. Remove pan from heat.

Beat the egg lightly in a large bowl. Mix in the ricotta, chopped spinach, basil, bread crumbs, salt, pepper, and sausage mixture. Fill each cooked pasta shell with some of the ricotta, spinach, sausage mixture.

Spread 1/2 cup tomato sauce over the bottom of the baking dish. Arrange the stuffed pasta shells in the dishes. Spread the remaining sauce over the top of the pasta shells.

At this point you can make ahead, to freeze (up to four months) or refrigerate before cooking. (If freezing, cover with foil, then wrap with plastic wrap).

Heat oven to 375°F; bake for 40 minutes, until bubbly.

Mom's Stuffed Mushrooms

1 pound stuffing mushrooms

1/2 cup Italian seasoned bread crumbs

1/4 cup romano cheese

garlic powder

1/4 tsp salt

1/8 tsp pepper

olive oil

1) Clean mushrooms, and carefully remove the stems. Place stems in food processor bowl. Pat mushrooms dry.

2) Add the bread crumbs, romano cheese, garlic powder, salt, and pepper to the stems. Food process until everything is finely combined.

3) Arrange mushrooms in baking dish. Fill each mushroom with stem mixture, pushing it in so it's "packed" in.

4) Drizzle olive oil over each stuffed mushroom.

5) Bake at 350 degrees for 15-25 minutes (baking time depends on size of mushrooms). You want the mushrooms to be dark in color and really soft.