Squash & Fresh Basil Pasta

Sometimes I make concoctions and they are just that... concoctions that fill our belly for the evening and are never repeated again. But sometimes I make concoctions are so good that they get jotted down and find their way on here to become favorites, once-in-a-while treats, or weekly dishes. This was one of those lucky dishes that got jotted down because it was so tasty & fresh. It will definitely be making it's way back to our table this summer, especially if our garden produces us a good harvest of summer squash!

So, I was so tempted to keep adding to this recipe, I wanted to add white wine and I contemplated adding a "dressing", but it was so light and simple the way it was, I just left it alone. It's a simple, light, low-maintence pasta that could be whipped up with a few ingredients, ones that you could easily have on hand like I did tonight. I was too tired to go to the store, so I found a bag of pasta, defrosted a package of chicken, and joyfully took out the bunch of basil and yummy squash that we got in our CSA box this morning. And here's what we came up with:

Ingredients:

1 lb. brown rice penne pasta

2 chicken breasts, cubed

3-4 large squash

1 cup chopped sweet onion

1 cup parmesan cheese

1/2 cup fresh chopped basil

3 cloves garlic

1/2 lemon, juiced

*** optional: a large handful of cherry tomatoes, sliced in half

Grape Seed Oil

s & p

** If you have any cherry tomatoes on hand that need to be eaten, you could toss those in too- that was a yummy addition the following day!

Directions:

Boil your water and cook your penne pasta per directions on the bag. Drain and set aside in a large bowl. Chop a sweet onion and add it to a hot pan that has a drizzle of grape seed oil in it and saute the onion for a few minutes, adding 2 cloves of garlic. After sauteing your onion for 2- 3 minutes, add your cubed chicken and cook it until it's brown (you may need to add another splash of oil once your chicken is in the pan). Season your chicken with s & p. When your chicken is nicely browned, add it to the large bowl with the cooked pasta. Next, add another drizzle of oil to the same pan and add your chopped squash (I used one large yellow crooked-neck squash, one huge green zucchini, and one big yellow patty pan squash). Add another clove of garlic and some s & p to your squash while it cooks. Cook that for 3 minutes or so then add the squash along with it's juices left in the pan to your bowl of pasta along with your parmesan cheese (mine was a heaping 1 cup) and your 1/2 cup fresh, chopped basil. Then squeeze your half of a lemon right over the top, toss, check the seasoning (s & p), and serve!

** This will make a lot of pasta, perfect for left overs or large groups! Add a little more oil or lemon juice when re-serving if it seems too dry.

FYI: here's a picture of "Patty Pan Squash" ... I didn't know it's official name.... I always refer to it as UFO Squash... but I guess it has a real name it would like to be known as!

Asparagus & Spinach Pesto Pasta...

OK, here's one for the recipe book.... a really fun twist on a traditional dish. Now, instead of making your pesto sauce with basil, you will subsititute it for spinach and asparagus. It makes the creamiest pesto ever, so delicious! Here's how...

Ingredients:

Pesto Sauce

1 bunch asparagus, blanched

3 handfuls spinach, raw

2 cloves garlic

1 cup parmesan cheese

3/4 cup pine nuts, toasted

1/4 cup olive oil

1/2 of a lemon, juiced

1/2 tsp sea salt

Pasta Dish Ingredients:

1/4 cup pine nuts, roasted

1 lb. brown rice pasta

6-8 basil leaves*** optional

1 package of chicken*** optional

sprinkle of parmesan for garnish

Directions:

Bring a pot of water to boil to begin cooking your pasta. Also you need to blanch your asparagus, so bring some water to boil (in a skillet is fine) and cook the asparagus for 3 minutes, until they are bright green, then rinse them under cool water to stop the cooking process. Once your asparagus is cooked, cut the tips off and set them aside, they will be the garnish for your dish. In a small skillet, brown 1 cup of pine nuts for a minute or two to give them a toasted flavor (your pine nuts will be divided, 3/4 of a cup for the pesto sauce, 1/4 of a cup for the pasta dish). Next dump the bottom half of your asparagus stems plus everything else on your "pesto sauce ingredients" list into your Vitamix or blender and blend until it's creamy. In a seperate skillet, brown your chicken breasts or tenders, sprinkling with a little s & p and some garlic powder. Once your chicken is cooked all the way through, chop it up into bite size pieces. Now combine everything. Drain your pasta and put it in a large serving bowl, add your sauce, put in your chopped chicken, sprinkle in your toasted pine nuts and a little extra parmesan, and top with the asparagus tips and serve hot! Enjoy, it's sooooooo tasty!

** If you do opt to use basil, you can either add it to your pesto sauce, or chop it finely and sprinkle it throughout the dish, either way it's a fun way to add more flavors!

Personal Tortilla Pizzas...

Here's a QUICK fix for dinner, kid friendly, and great when there's not a lot left in the fridge. Super perfect for lunches, it makes a great personal pizza, and its fabulous if you have a leftover chicken breast from the day before... here we go!

Ingredients:

** There are no measurements because it is a matter of personal preference (as to how "loaded" you like your pizzas--- as well as how many you are making!***

Brown Rice Tortillas (I get mine at Trader Joe's)

BBQ sauce

grated cheese

cilantro, chopped

red pepper, chopped

red onion, chopped

cooked chicken, chopped

Directions:

Warm up your oven to about 400. Lay your tortillas on a cookie sheet, spread some BBQ sauce on top. Then add your toppings, I used red onion, red pepper, some cilantro, a left over chicken breast, and topped it off with some cheese I had on hand- Monterey Jack, but you could also use Mozerella or your favorite. Then cook them for about 10-12 minutes until the edges of your tortilla are crispy and the tops of your pizzas are golden brown. If you have two cookie sheets in the oven at the same time, switch their placement half way through the cooking time. Cool them for a minute, cut, and serve! I made these for dinner one night and the adults ate between 1 to 1 and a half tortilla pizzas per person- just to give you an idea! You could really get creative with your toppings, I think I am going to try a mushroom, zucchini, chicken pizza next! Stay tuned!

Gluten Free: These pizzas are gluten free because of the tortilla choice, the brown rice tortillas crisp up really well and are sturdy enough to hold the toppings. I haven't tried these with any other kind of tortilla, but if YOU do, let us know how they turn out! Thanks!!

Restaurant Style Meaty Marinara Sauce...

For a while now I have been wanting to try a new spaghetti recipe- one that is hardy, rich, and thick like ones they serve in an authentic Italian restaurants. I wanted something that you could use over spaghetti noodles, in a layered lasagna, or other pasta dishes and I think I have found and perfected the recipe I was dreaming of! I tried it out on my extended family this past week and got rave reviews... give it a whirl at your table, I am sure you will find the same great feedback! I have made it with both ground turkey and ground beef and I have served it over brown rice spaghetti and brown rice penne, either way it's delicious!

Ingredients:

1 onion, chopped

3 cloves garlic, minced

2 TBSP grape seed oil

1 28 oz. can diced tomatoes

2 (6 oz) cans tomato paste

2 tsp. dried basil

2 tsp. dried oregano

2 bay leaves

1 tsp. sugar

1/2 cup red wine

2 lbs. ground meat (turkey or beef)

s & p

Directions:

In a large pot, add your grape seed oil and onion and saute for 2 minutes, then add your minced garlic and let that saute for another minute. Add your ground meat, turkey or beef, season it with salt and pepper and let it brown (I continually break up my meat because I like it really fine in this dish verses big chunks. If you are using beef, drain the fat once it's cooked before adding more ingredients.) Next, add everything else, stir well and let simmer for at least an hour- up to 3 if you have the time. You can also make this in the crock pot by following the same directions- still saute your onion and garlic and cook your meat on the stove- then add everything else to the crock pot to simmer all day long. Either way you choose to cook it, if it gets too thick, you may add up to a cup of water- but start at increments of 1/4 cup until you reach the consistency that you like. One last tip- I don't care for big chunks of tomatoes in this recipe, so I dump the can of diced tomatoes into my Vitamix for a few seconds to get them chopped even finer- and it's perfect!

***NOTE: This is a great recipe to freeze for later so keep that in mind when preparing it- do you want to set half of it aside or double it and keep it on hand for a night when you don't feel like cooking??? This is the perfect recipe for that!!!

End of the Week Pasta

My sister came up with this little recipe a long time ago- it's simple and easy, yet so tasty and light. We call it the "End-of-the-Week Pasta" because we usually make it at the end of the week with whatever leftover veggies we haven't used up. There is no "must have" veggies that must be included, I just use any thing that's going to go to waste... here are some ideas that I used in my dish, feel free to vary it up! For those of you who like specifics, this recipe might drive you a little batty- bare with me!

Ingredients:

1 bell pepper (I had 1/2 orange and 1/2 red)

3 squash (I had 3 small yellow ones)

1/4 red onion (again, it's what was left over)

a large handful of green beans, chopped

a handful of mushrooms, sliced

MUST HAVES:

2 TBSP butter

3 cloves garlic

sundried tomatoes (I used about 1/4 of an 8 oz jar), sliced

1 TBSP grapeseed oil

1 lb. chicken, browned and diced

approximately 1/2 cup of shredded parmesan cheese (again, it's.... what I had left!)

1/2 cup white wine (I used sherry because it was already open!)

s & p

Directions:

Boil water for your pasta (I use brown rice cork screw pasta from Trader Joe's). Then, in a large skillet, add your 3 cloves garlic, 2 TBSP butter and chopped onion and let it saute until it starts turning brown. Add all of your chopped veggies & your 1/2 cup white wine and let them saute for a 4-5 minutes, sprinkling them with a little s & p. Remove them from the heat and add them to you serving bowl, sprinkling your parmesan over top so they melt together. Then in your same large skillet, add your TBSP of oil and your washed chicken (I used whole tenders, if you use breasts, chop it up before hand for quicker cooking). Season your chicken with some s & p and let them brown on one side before flipping them over. Once you flip them over, add another splash of white wine (mine was a BIG splash!) and let them finish cooking. Remove them from the pan and let them cool for a quick minute before cutting them into bite size pieces. Add your sundried tomatoes to your serving bowl, then your diced chicken, maybe a little more parmesan and toss well. Serve as the entree... you will enjoy it's light and crispy flavor from all the veggies and the zest from the wine!

Spinach, Sundried Tomatoes, & Artichoke Pasta Salad

This is a delicious recipe that I was introduced to through my sister-in-law Lisa, who got the recipe from her sister Emili, who is my Guest Chef today! She is a ball of fun, not only did she send me the recipe, but she also included a snap shot of her in her chef gear! Thanks Emili for being so fun and sharing this yummy recipe with all of us! You can make it as a side salad or a main meal- you can leave it meatless or add chicken... you choose!

Ingredients:

2.5 cups of Orzo pasta

1 big handful of baby spinach, chopped

1 12 oz. jar of marinated artichoke hearts

1/2 cup feta cheese, crumbled

1 8 oz. jar sundried tomatoes (I buy the Julienne Sliced ones from Trader Joe's)

1 jar or to your liking, of Kalamata Olives, pitted

1 clove garlic, minced

*** 1 lb. chicken, optional

***Extra olive oil or Balsamic Vinegar might be needed as well if you desire more dressing on your pasta.

Directions:

Super easy. Cook your orzo pasta per directions on the package. While that is cooking, if you are adding chicken, brown your meat on the stove with some s & p & garlic powder OR Lawry's Seasoning Salt & pepper. (I grilled my chicken on the BBQ and because I used tenderloins instead of breasts, it only took a few minutes and it added a great grilled flavor!) The rest is easy peasy. Drain your pasta and dump it in a bowl, mince your garlic, drain your sundried tomatoes and add them- give it a stir. Then, chop your spinach and your artichoke hearts and add all of the marinate from the artichoke hearts jar (that serves as your dressing for the salad). Add your feta and toss! If your pasta seams dry (or is dry the next day because it's absorbed all the dressing) add a little extra olive oil and Balsamic vinegar- perfect!

If you have a recipe that you would like to share, feel free to email me and we'll post YOU as our guest chef!

Toasted Flat Bread...

Get them before they're gone!

Here's a yummy treat, a great compliment to any salad really. Take a piece of flat bread, lightly butter it or use a little olive oil evenly, then add some Garlic Salt and sprinkle some parmesan cheese and put it in the oven on Broil for a few minutes (watch it, it will cook quickly and can burn easily!). Then slice it up and serve it as a fun crunchy side to a salad.

Cooks Quickly and perfect for a last minute meal!

I love Trader Joe's Whole Wheat Flat Bread. It is really soft and chewy, and is great for many things. I use it to roll up sandwiches, even sandwiches for kids- it makes a great peanut butter, banana, & honey sandwich all rolled up and chewy! Give it a whirl!! You're gonna love it!

Pesto Chicken, Sundried Tomatoes, & Artichoke Heart Pasta

Now that's a mouth full! Here's a simple pasta, easy to throw together in a pinch using the recently posted Pesto recipe. It's super simple and very flavorful!

Ingredients:

1.5 pounds pasta, I used brown rice pasta

3 chicken breasts, baked

1/2 jar sundried tomatoes, julienne sliced

1/2 jar marinated artichoke hearts, divided

1/2 cup parmesan cheese

pesto sauce

Directions:

First get your chicken baking, I cooked 3 breasts in a pyrex dish (sprayed with Olive Oil) and seasoned with s & p and garlic powder on 400 for about 30- 40 minutes (check center before removing from oven, time will vary due to thickness of breasts). Next get your water boiling and your pasta cooking (per directions on the pasta bag). Then make your pesto sauce and then start combining things as they are done. Drain the pasta, cover it in the pesto sauce, chop your chicken, add your sun dried tomatoes & artichoke hearts and toss in some fresh parmesan and you are ready to serve your hearty and tasty pasta! Ta-duh!!!

Pesto Sauce

A few weeks ago I posted a quick dinner idea from Trader Joe's, Genovese Pesto Marinated Chicken- and my goal was to come up with a do-it-yourself version that turned out SO SO SO good! Now pesto sauce is really easy to make- it takes minimal ingredients, very little talent and is bursting with flavor, not to mention really reasonable on the ol' pocket book. There are lots of different options of what to do with the sauce, so get creative... baked chicken, pesto pizza, or maybe some tasty pasta??? Feel free to share your ideas too!

Ingredients:

3 cups fresh basil

2/3 cup olive oil

2/3 cup Parmesan cheese

1/2 cup pine nuts

5 cloves garlic

s & p

Directions:

This is super easy- put all the ingredients in a food processor (or Vitamix!) and blend until it's a creamy consistency.

***Once you have the paste made, you can add it to cooked pasta and throw in some chopped baked chicken and sun-dried tomatoes or you can coat some raw chicken with the sauce and bake it on 400 for 30 minutes and serve it over or along side a bed of pasta. When I last made this I served it with a side of roasted brussell sprouts and cauliflower with a sprinkle of balsamic vinegar and the flavors and juices all ran together into a wonderful concoction!

Raw Chicken Breasts Coated in Pesto Sauce before baking for 30 minutes on 400

Roasted Veggies & Linguine with Optional Chicken

I found the original recipe for this in my Vegetarian Times Magazine this month, but I adapted it a bit and added some "optional chicken" for some protein. In the magazines Valentine's addition they recommended making this dish for the official LOVE Day because it brings the fire (with the red pepper flakes) and the romance (with the white wine), so make it for someone you love... or for yourself- you'll love it too!

Ingredients:

Grape Seed Oil (or Olive Oil)

2 cups mushrooms, sliced

1 bunch asparagus, chopped in 2 inch pieces

1 small onion, coarsely chopped

2 TBSP grape seed oil

2 cloves garlic, minced

1/4 tsp red pepper flakes

2 cups cherry tomatoes

1/2 cup white wine

1/4 cup chicken broth

1/2 cup basil, torn * optional, can make it without

pasta, whole wheat or brown rice ( I used 1/2 a package of Trader Joe's Whole Wheat Linguini)

Directions:

Pretty easy recipe, room for sloppy measuring and variations, so feel free to use what you have on hand and modify where you need to. First, bring your water to boil for your pasta and cook noodles per directions on the pasta package. Next, chop your asparagus, onion, and mushrooms and toss them in a bowl with some Grape Seed oil and red pepper flakes. (the original recipe called for 1/2 tsp pepper flakes, so if you like it hot, add more- I thought it was plenty spicy with 1/4 tsp). Spread the veggies on a roasting pan lined with parchment paper and bake at 400 for 12 minutes. Then add the tomatoes to the pan and let them roast for another 7-9 minutes until veggies get to your preference (the tomatoes will burst open and start to shrivel). Remove them and scoop them into a bowl. If you choose to add chicken, add some grape seed oil and a garlic clove to a frying pan and brown some chicken tenders. Remove them from the pan, and cut them into bit size pieces. Then drain the pasta and add to the bowl with the veggies and the chicken. Add everything pack to your frying pan, pour your wine and chicken broth in and use some s & p, mix everything up and let simmer for a 5 minutes, turning frequently to mesh all the juices and flavor. Serve up solo!

Hawaiian Pizza

So, let me just start by saying, I know it doesn't take a genius to figure out the ingredients that go into this recipe, but sometimes I (and my husband for that matter) use this blog as a recipe box that we look through when we don't know what we feel like for dinner that week. That being said, this is kinda the archive of things I make, so I thought I should add this guy to the repertoire. It's Super Simple and less expensive than ordering one!

Ingredients:

Wheat Dough (make it or buy it, mine's from TJ's)

marinara sauce (same deal as above)

mozzarella cheese, shredded

Canadian bacon

pineapple (mine was fresh, but you can used can)

Directions:

Take your dough out and let it rise while you prepare the ingredients. First, I brown the Canadian bacon on the stove in my frying pan. Next, I shred the cheese and slice the ham and pineapple. By that time, it's ready to roll out the dough, add your sauce and cover it in toppings. Pop it in the oven for 13-15 minutes (or per dough instructions) until it is golden and bubbly on top. I serve mine with a side of greens like Sauteed Swiss Chard or Spinach salad. Enjoy!

Orzo & Cucumber Pasta Salad...

I had this salad at my sister-in-laws the other night and it was delicious! Unfortunately I didn't have my camera with me, so there isn't a picture of it, but it was so yummy I thought I should include it on the blog. You must use fresh ingredients when making this- fresh lemons and fresh herbs- it is wonderful, a real crowd pleaser!

If you haven't entered the giveaway on the 100th post, make sure to do so now, it ends on Friday, Sept. 18th!!!!

Ingredients:

3/4 lb. orzo pasta

1/2 cup fresh lemon juice

1/8 cup olive oil

1/2 cup finely chopped scallions

1/2 cup fresh dill, chopped

1/2 cup fresh parsley, chopped

1 hothouse cucumber, peeled and sliced

1/2 cup small diced red onion

3/4 cup feta cheese

1/2 tsp sea salt

1/4 tsp pepper

Directions:

Bring a pot of water to boil, cook the orzo pasta for 9-11 minutes, or until done. Whisk together olive oil, salt and pepper. With pasta in a bowl, pour the lemon mixture over top and mix. Add your dill, parsley, scallions, cucumber and onion and toss. Add your feta crumbles last and gently stir. Cover and refrigerate over night or let it sit at room temperature before serving for one hour. Taste before serving and add extra salt and pepper if it's needed.

* You can throw a handful of cherry tomatoes in as well. And the original recipe called for cooked shrimp tossed in too, as a main dish, I liked it without, but feel free to try that option too! Here's a picture of it with shrimp from the Food Network so you can get an idea of what it's like!

BBQ Chicken Pizza

OK, here's a crowd pleaser.... BBQ chicken pizza just like California Pizza Kitchen!!!

Ingredients:

pizza dough (I use the whole wheat or plain dough from Trader Joe's)

BBQ sauce (use your family's favorite)

Red Onion, thinly chopped

Cilantro, chopped

Mozerella Cheese, grated

Shredded Chicken (pre-cooked of course!)

Directions:

Let me start off by saying I don't use measurements for this recipe, I just eyeball the whole thing. If you like a lot of cheese or a little sauce, whatever your preferences, make it to suit you! Moving on, I usually crock pot my chicken (see BBQ shredded sandwich recipe) so I don't have to worry about cooking the chicken specifically for the pizza. (Another side note, I usually make 3-4 chicken breasts in the crock pot and split the chicken between two meals- this and shredded BBQ chicken sandwiches- to save time, energy and headache during the week!)

Now, if you get the pizza dough from Trader Joe's you are going to use a little flour and roll it out. Spray your cookie sheet before placing the dough on there or it will never come off in one piece. Pour some BBQ sauce on and spread it around with the back of a spoon, add some chopped cilantro, thinly sliced red onion, sprinkle on your shredded chicken, and then your mozerella cheese. (I like to put the cheese on last because it holds everything else on the pizza when you eat it). Bake it in the oven per dough instructions (Trader Joe's instructions are 450 degrees for 15 minutes, approximately). I watch it and pull it out then the cheese is melted and the crust is toasted.

Serve with a green salad and enjoy!

Garden Pasta Salad with Chicken

Here is a dense and hardy pasta salad that's great as a meal in itself!

Ingredients:

1 lb pasta ( I use the rainbow colored pasta from TJ's, cork screw would work well too)

2  large chicken breasts, browned (or 3 small)

1 red bell pepper, chopped

1 med. cucumber, chopped

1 cup shredded carrots

3 stalks celery, chopped *

1/2 cup red onion, finely chopped

2 roma tomatoes, chopped *

1/4 cup basil, finely chopped

1 cup parmesan cheese

* is for optional items, depending on your taste buds and what's left in your fridge!

Dressing:

4 TBSP balsamic vinegar

2 TBSP olive oil

1/4 tsp salt

1/4 tsp sugar

1/8 tsp garlic powder or 1 fresh clove, minced

1/8 tsp pepper

*** Note, I use this dressing on green salads all the time, so when I make this for the pasta salad, I double the dressing recipe and keep it on hand if the pasta salad needs more (especially the next day because it tends to dry out as the pasta absorbs it) or I if not, I have it on hand for a green salad whenever I need it!

Directions:

Simple. Cook your pasta per bags directions. Cook and chop your chicken (or use left over chicken), chop all your veggies, combine in a big bowl. Refrigerate (if you want to serve cold) and add the dressing and parmesan cheese at the last minute. Toss and enjoy!

* In the picture, I double the entire recipe (2 lbs pasta) and I used one bag of wheat cork screw pasta and one bag of colorful vegetable pasta from Trader Joe's.

Homemade Spaghetti Sauce

Proof that this stuff is GOOD!

Sauted Onions

Garlic, Onions, and Turkey browning....

Finished Product...

I have tried a lot of spaghetti sauces out there, and this one- umm, umm- it takes the cake... or noodles if you will! It's from my sister's blog, the only difference is that I add some wine to mine. A tip for you- double it up, make a batch of 2, eat one and freeze the other. I did this the last time I made it in a big pot and it was great to come home from vacation with a homemade meal that was ready in 20 minutes when we returned!

Ingredients:

1 lb ground turkey

1 yellow onion, chopped

1 clove garlic, minced

I can tomato sauce

1 can diced tomatoes

1 tsp salt

1/4 tsp pepper

1 tsp oregano

3 TBSP parmesan cheese

1 TBSP fresh parsley, chopped

1/4 cup red wine

Brown Rice Noodles (available at Trader Joe's)

Directions:

Start boiling your water for the noodles, add them once you have a rapid bowl, follow directions on the package for them. Next, using a big pot (if you're doubling a batch) or a frying pan (for single batch) add your olive oil, chopped onion, and garlic (fresh if you have it or frozen cubes from Trader Joe's). Let it saute until the onions are browned and translucent, then add the turkey and cook until browned. Add the remaining ingredients, tomatoes, tomato sauce, seasoning, wine and parmesan. Cook covered for 15 minutes. Dish up your noodles and scoop on some chunky sauce, top with fresh parmesan and parsley if you'd like- you're gonna love it!

Sesame Chicken Pasta Salad...

OK, this one's right off the stove- and pretty good for a first-time-make... if you like Chinese Chicken Salads you will definetly like this! Here we go, it's really simple and quick...

Ingredients

2 big chicken breasts (or 3 small), cubed and browned with a little s & p

1/3 cup green onion (about 2 stalks), chopped

1/3 cup cilantro, chopped

1 red bell pepper

2 carrots, shredded

1 bag pasta (bow tie or the multicolored Radiatore from Trader Joe's is yummy)

1/4 cup sesame seeds (cheapest to buy in bulk at Winco), toasted

Dressing:

1/3 cup olive oil

1/3 cup rice vinegar (red wine vinegar would be my second choice if you don't have rice)

1 tsp sesame oil

3 TBSP sugar

1/2 tsp ginger (comes in a jar)

1/4 tsp pepper

Directions:

For starters, mix the dressing ingredients together, shake and refridgerate so that it has some time to chill together :). Next, get the water boiling for your pasta and get out a frying pan to toast your sesame seeds. I add a little drizzle of olive oil to the frying pan and toss in your 1/4 cup sesame seeds, constantly turning them until browned. Scoop them out and set them aside. Next up- prep the chicken. Wash it and cut it into bite size cubes or slices. Add a little olive oil to your pan and brown your chicken. I have said this before, but the best way to get a good "brown" to your chicken is to put it in your pan and let it sit, don't start turning it over and over. Once it gets a good sear on one side THEN turn it over and do the next side/sides. Add a little s & p to your chicken to give it some flavor. Alright, your chicken is cooked, your pasta is cooking, your dressing is chilling- time for the veggies. Peel your carrot and then shred it, chop your bellpepper, green onion, cilantro, and add it to your pasta bow. Strain your pasta, add it. Throw in your toasted sesame seeds and drizzle your chilled salad dressing to the mix. Toss it to make sure everything is coated. You can serve this dish warm or cold, it's great the second day- tons of flavor and great for a picnic, BBQ, or potluck! * One thing I might throw in the next time I make it is some chopped snap peas for an extra crunch!

Baked Penne & Roasted Vegetables....

Okay, it's been a while since I updated, and this is ONE of my FAVORITES- best pasta dish, hands down! I got the original recipe from my sister-in-law, but I tweaked it quite a bit so that the ingredients were things I actually had on hand- hope you like it!

Ingredients:

1 red bell pepper

2 green zucchini

2 yellow squash

1 yellow onion

2 handfuls of cremini mushrooms

1/4 cup olive oil

1/2 tsp. salt

1/2 tsp. pepper

1/8 tsp. marjoram

1/8 tsp. thyme

Also:

1 lb. penne pasta

3 cups marinara sauce

1 cup peas

1 cup parmesan cheese

+ 1/4 cup parmesan to sprinkle on the top

Directions:

Preheat oven to 450. Put on a pot of water to boil the pasta. Chop all your vegetables from the first list of ingredients, put them in a large bowl, drizzle the olive oil and seasoning on top, toss everything so that it's evenly coated. (Check your water, if it's ready, boil your noodles. You can under cook them a smidge because they will continue to cook when in the oven). Get a roasting pan or cookie sheet (I use parchment paper for easy clean up), spread all the veggies on it, and pop it in the oven for 15 minutes until they are roasted. Take them out, scoop them back into your big bowl, pour the cooked & drained noodles on top of that. Add your cup of peas, your marinara (I use the Vodka sauce from Trader Joe's, it's great in this recipe) and your cup of parmesan cheese. Mix that all together. Spray a 9x13 glass dish (or split it in two different dishes if you want) pour the pasta in and sprinkle your remaining parmesan cheese on top. Pop it back in the oven for about 25 minutes until golden brown on top. Enjoy- I know you will!!!

Tostada Pizza...

A few disclaimers.... it was late, I was in a cooking funk, I didn't want to eat what was on the meal plan.... so I got a bug up my nose to try to re-create a pizza I from CPK- thanks to Vali Nemetz. I pulled some ingredients together and wha-la! It turned out pretty good, in fact, my non-enthusiastic husband exclaimed "This is the best non-pizza tasting pizza I've ever had!" That's a compliment right?? Give it a whirl, tweak it, and enjoy!

Ingredients:
Pizza Dough (bobli, trader joe's, homemade, Papa Murphy's... you chose)
Shredded Chicken (cooked)
Salsa
black beans, 1/2 can
shredded cheese, you choose the flavor, about 1 cup
lettuce, thinly chopped, I used about 1 cup
tomatoes, dices, I used 1/4
green onions, chopped, I used 2 stalks
avocado, sliced, I used 1/2
sour cream, I used a few blobs
tortilla strips or chips

Directions
So simple! It is a great thing to make with left over chicken. I had made some shredded chicken in the crock pot with a jar of salsa (for a different recipe) and thought I'd use the leftovers here.

SO.... back to the recipe... take your cooked dough (like Bobli... if your dough is uncooked, cook it first without any toppings), mix your salsa and shredded chicken together, put the chicken and some black beans on top of the pizza and pop it in the oven for about 5-7 minutes to heat it up. Once it's warm, start adding the toppings, as much or as little of each that you like. First I put on the sour cream and smeared it around, then I put the tomatoes, avocado, cheese, lettuce, green onions, and then crunched some tortilla chips on top. That's it! Simple as pie... pizza pie! :)

Serve with: a green salad or by itself! I think CPK drizzles a little ranch dressing on it too, if you're a fan of ranch you could give that a whirl!