3 T Olive oil, divided
4 Italian Chicken sausage links (I love Brat Hans Mild version!!!)
2 T garlic, minced
1 bag baby spinach leaves
5 mushrooms, sliced
1 jar marinara sauce (make sure it has no added sugar!)
2 large zucchini, spiralized
Basil, for garnish
1.5 c whole wheat orzo pasta, uncooked
2 T olive oil, divided
2 c shredded chicken
1/4 c green olives, sliced
1/4 c kalmata olives, sliced
1/2 c green onion, copped
1 c feta cheese, crumbles
My dad first made this recipe for our family from a cookbook for firefighters when I was growing up. Over the years we have made it for cross country pasta pot-luck parties, Sunday family dinners, and taken it to many friends who needed a warm meal. I've modified it slightly, upping the protein, reducing the fat, and adding the veggies, but this doesn't take anything away from how delicious it is! This also freezes really well as individual portions, in case you don't have 9 people to feed!
2 16 oz tubes 93/7 ground turkey
1 16 oz box spaghetti, whole wheat, angel thin
2 jars red pasta sauce
2 zucchini, diced
1.5 c mozzarella cheese
1) Brown turkey in a large skillet over medium heat.
2) Meanwhile, cook spaghetti according to package instructions, drain and set aside.
3) Preheat oven to 350 degrees.
4) Add sauce and zucchini to turkey and mix.
5) In a greased 13x9 pan, spread half of the spaghetti, top with half of the sauce mixture, and repeat with the remaining.
6) Cover and bake for 40 minutes.
7) Top with cheese and bake for an additional 5 minutes or until cheese is bubbling.
8) Let stand for 10 minutes and serve in squares.
Well this weekend it was 82 degrees out, which for a September in Texas is our autumn equivalent of 65 with red, orange, and yellow leaves falling gently from the sky. I immediately pulled out everything maroon, olive, and gold from my decorations and purchased everything pumpkin flavored at the grocery store. I also felt a strong need to transition our weekly menu from light summer salads and fish to the hearty comfort foods I'd been missing. This easy weeknight meal will hit the spot with everyone around the table and is great for leftovers!
Serves: 6 heaping servings
1 T olive oil
1 c onion, chopped
1 c green pepper, chopped
1 lb ground turkey
1 lb ground turkey breakfast sausage
1 T garlic, minced
1/2 T chili powder
1 T cumin
1 14.5 oz can diced tomatoes with chilies
1 8 oz can tomato sauce
2 c water
1 15.5 oz can kidney beans, drained & rinsed
1.5 c shell cut pasta, dry
2 c shredded cheese, Mexican, divided
This hearty meal will feed your family for nights and takes just minutes to prepare! Buon Appetito!!
Makes 4 large servings
1 medium butternut squash, peeled, cubed
1 lb ground chicken sausage, sweet Italian
1/2 32 oz jar vodka sauce
1 package tri-colored gnocchi
1 c Parmesan cheese, grated
1) Bring a medium pot of water to a boil. Add cubed butternut squash to boiling water and cook for ~7 minutes or until tender. (Similar to making mashed potatoes!) Drain and set aside.
2) Meanwhile, in a greased pan, cook ground sausage until cooked through (~10 minutes). Set aside.
3) In a saucepan, heat vodka sauce. Add to sausage.
4) Cook gnocchi according to package directions (~3 minutes).
5) Build plates - gnocchi, topped with sausage/sauce, topped with squash, topped with Parmesan cheese and serve immediately.
This dish is a great go-to because it is easy to make and I bet you already have most of the ingredients in your fridge/pantry. Enjoy!
3 c Water
1.5 c Whole Wheat Orzo
2 Tbsp Olive Oil
2 T Garlic, minced
1 lb medium shrimp, defrosted
1 pint Grape Tomatoes
1/4 c White Wine
1 tbsp Basil seasoning
2/3 c Feta, crumbled
- Bring water to a boil in a medium saucepan
- Add orzo, cook for 8 minutes, stirring frequently. Drain when finished cooking.
- Meanwhile, in a large skillet, bring oil to medium heat. Add garlic and cook for 2-3 minutes.
- Add shrimp to skillet and sautee until pink. Then add tomatoes and wine. Simmer for about five minutes until most of wine sauce has evaporated. Sprinkle with basil seasoning
- Separate orzo into four bowls. Top each with shrimp mixture and add feta.
9 dried lasagna noodles, whole wheat
10 oz Alfredo Sauce
3 T lemon juice
10 oz Package frozen chopped spinach, thawed and well-drained
1 c roasted red peppers, chopped, drained
If desired, 1 c shredded chicken cut into small pieces
1/2 c Mozzarella cheese, shredded
1) Pre-heat oven to 325. Coat a 9x13 baking pan with cooking spray.
2) Cook noodles according to package instructions . Drain and rinse with cool water. You can also use the noodles that do not require any pre-boiling!
3) While noodles are cooking, combine sauce, lemon juice, spinach, and red peppers (and if desired, chicken).
4) Arrange 3 cooked noodles in the pan. Top with 1/3 spinach mixture. Repeat two more times.
5) Cover with foil and bake for 45 minutes.
6) Uncover, sprinkle with cheese, and bake uncovered until cheese is melted.
7) Let dish stand for 5 minutes before serving.