The original recipe calls for mint, call me crazy, but I’m pretty much all set with mint being in my food, so I left it out.  I left out the almonds too because I didn’t have any on hand.

You will need:

• 1 pound pasta.  I think ziti or rigatoni works best.
• 2-4 tbsp extra virgin olive oil
• 1 (15-ounce) can artichoke hearts, drained and quartered
• About 5oz baby spinach.  I used almost an entire package of Olivia’s Organic
• 1 shallot or ¼ chopped onion.  Both work.
• 1/2 cup chicken or vegetable stock.
• 1 or 2 cloves garlic, smashed up like a paste or use a garlic press
• About ½ cup grated Parmigiano-Reggiano cheese. I eyeball it.

Start by getting your pasta boiling in some water with salt.  You will want to reserve 1 cup of the pasta water to finish off the pesto.

In a non-stick skillet, heat about a tablespoon of evoo and sauté the artichokes until they are cooked through and turn off the heat.

In a food processor, add the spinach, shallot/onion, garlic, salt and pepper and the stock.  Turn it on and drizzle in about 2 tablespoons of evoo.

This is where it can go either way.  The first time I made this I just added the pesto to the skillet with the quartered artichokes like the recipe said. While everyone like it, my 10yr old suggested it would be better if I put the cooked artichokes into the food processer with the pesto.  I personally agree.

Chunky:  Add the pesto to the artichokes in the skillet.

Smooth:  Add the artichokes to the food processor and blend for about a minute and then dump it all into the skillet.

Turn the heat on and start stirring.  You’ll notice the pesto is pretty thick.  Slowly add the cup of pasta water to your desired consistency. I use the entire cup.

Finish it off with your grated cheese and taste.  I usually drizzle in another tablespoon of evoo into the pesto or just add it to the pasta instead to coat.  Then toss your pasta with the pesto and you are done.  Enjoy.  My girls love it.

We eat this dish hot, but I lately I’ve been making an extra batch because Haley likes it as a cold pasta salad sometimes and will take it to school for lunch.  You can add a jar of Trader Joes Roasted Peppers and even some grilled chicken.

Once I substituted quinoa for the pasta.  That night I was asked to pack an extra container to share with her friends.

For the quinoa I just buy the box at Trader Joes.  Add 3 cups of water to 1 cup of quinoa and bring to a boil.  Cover and simmer until you see the spirals form.  Then drain the excess water lay a dish towel over the pot, cover and let sit for another 5 minutes or until fluffy.

Related posts:

1. Chicken and Broccoli Pasta
2. Smoky Chicken & Cranberry Pasta
3. Easy Pasta Salad

1 lb ground beef
1 28oz can crushed tomatoes
1 medium onion, chopped
1 green bell pepper, chopped
1 tbsp Worcestershire sauce
1 tbsp ketchup
1 can cream of mushroom soup
1 ½ cup uncooked macaroni
2-3 cups shredded cheddar cheese

Brown ground beef, drain.  Put back in pan, add the tomato, onion, bell pepper, Worcestershire, and ketchup, salt and pepper to taste.  Bring to boil, then turn down heat to medium and let simmer for about 30 minutes.

Meanwhile, cook macaroni until done, pour into casserole dish, and mix with the cream of mushroom soup.  Add in meat and sauce mixture, stir to combine and then top with the shredded cheese.  Put into 350 degree oven for 30 min, or until mixture is bubbly and cheese is melted.

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Ingredients

Chicken:

2 Boneless Skinless Chicken Breasts OR 8 Boneless Skinless Chicken Tenders

1/2 Cup Melted Butter

1 1/2 Cups Italian Seasoned Panko Bread Crumbs

1/2 Cup Shredded Parmesan, Romano & Asiago Cheese

Pasta:

16 ounces elbow Macaroni

1/2 Cup Butter

1/2 Cup Milk

1/2 teaspoon Celery Salt*

1/2 teaspoon Seasoned Salt* (I used Jane’s Krazy Mixed-Up Salt)

1/2 teaspoon pepper*

3 Cups Milk (I used Non Fat, because it’s what I had)

1/2 Cup Heavy Cream**

1/2 Cup Grated Swiss Cheese*

1 Cup Grated Extra Sharp Cheddar Cheese*

1 Cup Cubed Velveeta (I used the 2% kind)*

2 Cups Cubed, bite size Ham

Directions

Chicken:

Preheat oven to 350 degrees.

If using full chicken breasts, cut them into strips. I usually get about 4 strips per breast.

Melt butter in a bowl.

Mix breadcrumbs and cheese in a pie plate (or similar dish).

Dip chicken in butter and then in breadcrumb mixture.

Ensure they are well coated in crumbs and place on a baking sheet you’ve coated with cooking spray.

Bake for 20 – 25 minutes.

Cut into bite size pieces.

Pasta:

Cook Macaroni according to package directions.

Melt butter in a large sauce pot.  Add flour and cook, stirring regularly until smooth.  About 5 minutes.

Add salts and pepper.  Cook 1 minute longer.

Slowly whisk milk into the flour mixture.

Bring to a boil, whisking regularly.

Remove from heat and add the cheeses. Stir until melted.

*TASTE IT*  If you want to add more salt, pepper or cheese, do it.  It’s quite possible that I used WAY more cheese than I listed above.  If you like things spicy, add some cayenne pepper.  WHATEVER FLOATS YOUR BOAT*

When the cheese sauce is to your liking, mix in the ham and cooked macaroni.

Spray a 9×13 baking dish with cooking spray and dump the Mac and Cheese in.  Put the Chicken on top.  Cover loosely with foil and bake for 15 minutes at 350.  Remove the foil and cook an additional 5 minutes.

ENJOY!

Related posts:

1. Chicken and Broccoli Pasta
2. Chicken & Dumplings
3. Basil Cream Chicken

I say “recipes” because I’m usually not very good at following recipes.  I like to find something that sounds good and use it as a guideline. So when you make something of mine, don’t fault me for my funky  measurements.

Ingredients:

1 box pasta (I used Barilla Rotini last night, but I switch it up regularly)

2 Cups broccoli florets (or whatever type of veggies you like)

Kosher Salt

Olive Oil

2 Tbsps. Butter (separated)

3 Cloves of Garlic, crushed

2 Boneless, Skinless Chicken Breasts

Dried Basil

Italian Seasoning

Salt & Pepper

1/2 Cup White Wine (optional)

Lemon Wedge

1/2 Cup Shredded Parmesan, Asiago & Romano cheeses

Directions:

Bring water to a boil (after heavily salting it).  After adding the pasta, add the broccoli to the water.

Cut the chicken into bite size pieces.  Season with Salt, Pepper, Basil & Italian Seasoning.

Heat a large skillet and add Olive Oil & 1 Tbsp. Butter.

Add chicken and cook for 5 minutes.

Add garlic.

Remove the broccoli from the pasta pot and add it to the chicken pan.

Add white wine and squeeze the lemon into the pot.

When the pasta is cooked, drain it and then add it to the chicken pan.

Add extra olive oil, if desired, and 1 Tbsp. butter.

Add cheese and toss.

Serve and Enjoy!

Related posts:

1. Chicken Pasta with Mushroom and White Wine Cream Sauce
2. Smoky Chicken & Cranberry Pasta
3. Basil Cream Chicken

This freezes VERY well!

Related posts:

1. Slow Cooker Meat Sauce
2. Spaghetti Pie (Or, the best thing you will ever make, EVER!)
3. Meat Sauce

Slow Cooker Meat Sauce

1 large carrot, peeled and chopped (make it 2)

1 large celery rib, chopped (make it 2)

1 medium-size onion, chopped

3 cloves garlic, chopped

1 can (14.5 oz.) diced tomatoes

1 cup low-sodium beef broth (I would replace this with tomato sauce or at least 1/2 tomato sauce — or crushed tomatoes maybe)

1 1/2 Tbsp. tomato paste

1 tsp. sugar

1 tsp. dried Italian seasoning

3/4 tsp. salt

1/8 tsp. red pepper flakes (These added nothing to the sauce, not sure what the point of such a small amount is)

1 1/4 lbs. beef chuck steak, trimmed and cut into 1-inch chunks (You could easily use less meat, maybe even half this much,  especially if you’re making more of a tomato base, but keep the chunks big, you’ll be fishing them out later)

Put carrot, celery, onion and garlic in a food processor and pulse until finely chopped; place in the slow cooker bowl. Add diced tomatoes, broth (or tomato sauce), tomato paste and sugar to slow cooker. Add 1/2 tsp. Italian seasoning, 1/2 tsp. salt and the red pepper flakes. Stir in beef and cook on High for 5 hours or Low for 6 hours.

Using a slotted spoon, remove beef chunks from slow cooker and set aside. When cool enough to handle, shred beef and stir back into slow cooker. Add remaining 1/2 tsp. Italian seasoning and 1/4 tsp. salt. Cook another 30 minutes.

Serve over pasta, with parmesan cheese, if desired.

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1. Meat Sauce
2. badass slow cooker beef stew
3. Homemade Spaghetti Sauce

• 8oz lasagna noodles
• 1 T. extra virgin olive oil
• 2 cloves garlic, crushed with press
• 1 bag (12 oz) broccoli florets
• 1 cup low sodium chicken broth
• 1 can (15 – 19 oz) white kidney beans (cannellini) drained and rinsed
• 3 large tomatoes, coarsely chopped
• 1/3 cup freshly grated romano cheese, plus additional for serving

1. Heat 5 to 6 quart covered saucepot of salted water to boiling over high heat, add noodles and cook until just tender
2. Meanwhile, in non stick 12 inch skillet, heat oil over medium heat, add garlic amd broccoli and cook 1 minute, stirring frequently.
3. Add broth, cover and cook 2 to 3 minutes longer or until broccoli is very tender.
4. Stir in tomatoes and remove from heat
5. Drain lasagna noodles, add to broccoli mixture in skillet and sprinkle with Romano. Toss to coat noodles. Serve with additonal Romano if you like.

Related posts:

1. Chicken and Broccoli Pasta
2. Spaghetti Pie (Or, the best thing you will ever make, EVER!)
3. Slow Cooker Meat Sauce

Orzo Italiano

(Courtesy back of the Prince orzo box)

1/2 package (8 oz.) orzo

2 Tbsp. olive oil

1 Tbsp. flour

1 (14.5 oz) can Italian-style stewed tomatoes

1 tsp. Italian seasoning

1/4 tsp. each salt and pepper

Grated parmesan cheese

Cook pasta according to package directions. In large skillet, over medium heat, heat oil; stir in flour. Add tomatoes, Italian seasoning, salt and pepper. Cook and stir until thickened. Add pasta; toss to coat. Heat through. Serve with parmesan cheese. 4-6 servings.

Notes:

• The parmesan cheese truly completes the dish. Don’t leave it off. Unless you don’t like parmesan cheese (like my mom), but I’m telling you, you won’t get the full effect of the dish.
• I crushed up the tomatoes while the sauce was thickening because stewed tomatoes are essentially whole, or close to it and my husband doesn’t like big chunks of tomatoes in stuff. I actually think it worked better that way — more of a saucy feel to it, but with a few little chunks for texture and bursts of flavor.

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1. Smoky Chicken & Cranberry Pasta
2. Chicken Pasta with Mushroom and White Wine Cream Sauce
3. Chicken Cordon Bleu Mac N’ Cheese

Everything Lo Mein
Yields 4 servings

Ingredients
Sauce:
-3 rounded tablespoons hoisin sauce
-3 tablespoons dark soy, eyeball it
-3 tablespoons water, eyeball it
-2 teaspoons hot sauce, eyeball it

Everything Lo Mein:
-1 pound spaghetti
-Salt
-1/4 cup vegetable oil, divided
-2 large eggs, beaten
-3 chicken breast cutlets, thinly sliced into strips
-3 thin cut pork chops, thinly sliced into strips
-Black pepper
-2 teaspoons ground coriander
-2 inches fresh ginger, chopped or grated
-4 cloves garlic, finely chopped
-6 scallions, cut into 3-inch lengths then sliced lengthwise
-1/2 pound shiitake mushrooms, chopped
-1 red bell pepper, cut into quarters, seeded, then sliced
-1 small can sliced water chestnuts
-2 cups fresh bean sprouts, 4 generous handfuls or 1/2 pound shredded cabbage, your choice

Directions
1. Mix together sauce ingredients and reserve.

2. Bring pasta water to a boil, salt water and cook spaghetti to al dente.

3. While pasta cooks, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve.

4. Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.

Since I don’t like pork, I only used chicken, but only about 3 cutlets. I also added in bamboo shoots and mini corns, and doubled the sauce in the end.

This recipe makes way more than the 4 servings it says. We still have leftovers from last week!

Also, make sure that your skillet is super large… mine was definitely not big enough!!

Enjoy!

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3. Smoky Chicken & Cranberry Pasta

I adapted the following from a recipe I found on Recipezaar.com, which is an excellent recipe site if you’re not already familiar with it. It’s my favorite site for searching for specific ingredients, and they’ve never steered me wrong.

Meat Sauce
Adapted from a RecipeZaar.com recipe

• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 3 stalks celery, chopped
• 1 clove garlic
• 1/2 lb ground beef or ground turkey
• 1 (26 ounce) jar spaghetti sauce
• Splash of red wine
• salt & fresh ground pepper

Using medium high heat preheat a large skillet that has been sprayed well with cooking spray or drizzled with enough olive oil to keep food from sticking.

Add the chopped onion, carrots and celery to the hot pan and sauté until the carrots, celery and onions become tender and the onions become translucent, about 8 minutes.

Add the meat and stir continuously to break up any large chunks.

Once the meat is browned drain all fat and add sauce, use a splash of red wine in the jar to loosen any excess sauce. Reduce heat to low and cook until the sauce thickens.

Add salt and pepper to taste.

Related posts:

1. Slow Cooker Meat Sauce
2. Homemade Spaghetti Sauce
3. Chicken Pasta with Mushroom and White Wine Cream Sauce