Penne Pasta with Sausage and Greens

  • Cook the pasta according to the package directions (boil for 7-10 minutes, or until al dente). Drain the pasta in a colander.
  • While the pasta is cooking, add the sausage links to a large pot along with one tablespoon of olive oil. Cook the sausage over medium heat for about five minutes, or until they are slightly browned and firm enough to slice.
  • While the sausage is cooking, mince the garlic and dice the onion. Remove the sausage from the pot and add the onion and garlic in its place. Sauté the onion and garlic in the pot for 2-3 minutes, allowing the moisture to dissolve the brown bits from the bottom of the pot. Meanwhile, slice the sausage into medallions. Once the onions are soft and transparent, add the sliced sausage back to the pot and cook for about 5 minutes more, or until the sausage is cooked through.
  • Add the can of crushed tomatoes, tomato paste, basil, salt, pepper, and brown sugar to the pot. Stir until the tomato paste is evenly combined with the tomato sauce.
  • By this time the pasta should be fully cooked and drained. Add the drained pasta to the pot, along with the frozen broccoli and spinach. Stir to combine. Heat the pasta and sauce over a medium flame until warmed through (stir occasionally to help it heat evenly). Crumble the feta into the pot, stir to combine, then serve.

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Peanut Butter Hummus

  • Drain and rinse the chickpeas briefly. Add the chickpeas, peanut butter, olive oil, lemon juice, garlic, salt, and cumin to a food processor.
  • Process the ingredients until smooth. Taste the hummus and adjust the lemon and salt to your liking. Store refrigerated for up to one week.

Dessert

Lemon Bars Recipe

Click Image to Get Recipes

Main Dishes

Qeema Indian Curried Beef Recipe

Click Image to Get Recipes

Dessert

Carrot Cake Recipe

Click Image to Get Recipes

Main Dishes

Italien Baked Ziti with Sausage Recipe

Click Image to Get Recipes

Main Dishes

Lime Marinated Grilled Chicken Recipe

Click Image to Get Recipes

Sides

Thai Fish Cakes Recipe

Click Image to Get Recipes

Main Dishes

Mexican Grilled Chicken Tacos Recipe

Click Image to Get Recipes

Main Dishes

Chorizo Risotto Recipe

Click Image to Get Recipes

Spinach Pie

Ingredients

  • 1 Tbsp olive oil
  • 1 small yellow onion
  • 1 clove garlic
  • 1 cup cottage cheese
  • ¼ cup parmesan cheese
  • ⅛ tsp ground nutmeg
  • ½ tsp salt
  • 10-15 cranks fresh cracked pepper
  • 2 large eggs
  • 16 oz. frozen cut spinach
  • 1 sheet (8 oz.) puff pastry
  • 2 Tbsp flour for dusting
  • 1 large egg

Instructions

  1. Preheat the oven to 375 degrees. Dice the onion into small pieces and mince the garlic. Cook both in a small skillet with 1 tablespoon of olive oil over medium heat until soft and transparent (about five minutes).
  2. While the onions and garlic are cooking, prepare the rest of the filling. In a bowl combine the cottage cheese, parmesan cheese, eggs, salt, pepper, and nutmeg. Mix well. Before adding the spinach, strain it in a colander and press out as much moisture as possible (squeezing handfuls in a fist works well too).
  3. Once the onions have softened, add them to the cheese/egg mixture along with the squeeze dried spinach. Stir until well combined.
  4. Dust a clean work surface with flour and unfold a sheet of puff pastry onto it. Using a rolling pin, roll the puff pastry into a 12 inch by 12 inch square. Drape the rolled dough over a standard 9 inch pie dish.
  5. Spread the spinach filling evenly inside the pastry lined pie dish. Fold the corners of the pastry back over top of the filling. It’s okay if they do not fully reach to meet each other. If desired, brush a whisked egg over the top (this will give the surface a glossy appearance after cooking).
  6. Bake the pie for 45 minutes in a preheated 375 degree oven. Allow the pie to rest for about 5 minutes before cutting to allow the filling to set.

Jalapeno Popper Stuffed Chicken Breasts

Ingredients

  • 2 boneless chicken breast
  • 6 oz. cream cheese, softened
  • 3/4 c. Monterrey Jack Cheese
  • 1/3 c. jalapeno peppers, diced and deseeded (about 3 small jalapeno peppers)
  • 1 c. flour
  • 2 eggs, whisked
  • 2 c. plain bread crumbs
  • olive oil
  • salt and pepper
  • butcher twine or toothpicks

Instructions

  1. Preheat oven to 350 Degrees
  2. Make a slit in the middle of each of the chicken breast, about an inch long. You don’t want to make the slit too long where it will split the chicken breast. just long enough to make a pocket in the middle of the breast. Season the chicken breast with salt and pepper.
  3. In a small bowl, use a wooden spoon and stir the cream cheese until creamy and smooth. Add the Monterrey Jack cheese and diced jalapeno peppers and stir until well combined.
  4. With your hands, take a generous amount of the cheese mixture and stuff it inside of each chicken breast. You don’t want to over stuff the chicken to the point where you can’t close the chicken breasts but get as much cheese mixture inside as much as you can.
  5. Now that the chicken breasts are stuffed, use two pieces of butchers twine to wrap around the chicken breast to secure the cheese mixture. Double tie the twine, make a knot, and cut off the loose pieces of twine. If you do not have butchers twine, use a couple toothpicks to stick through the open part of the chicken breast to secure the cheese mixture.
  6. In separate plates, lay out the flour and bread crumbs. Place the whisked eggs in a shallow bowl or plate. Take each chicken breast and coat with the flour first, the egg, and then the bread crumbs.Make sure that each chicken breast is evenly coated with each addition.
  7. Once coated, place a large saute pan on the stove with medium high heat, drizzle the pan with the olive oil, and once the oil is ready saute each chicken breast for 3-5 minutes on each side until golden brown and place on a baking sheet that has been sprayed with non-stick cooking spray.
  8. Place inside the preheated oven for 20-25 minutes and allow to cool before serving.

puff pastry jalapeno poppers

Ingredients

  • 12 jalapenos, halved and seeds removed
  • 1 box puff pastry (2 sheets)
  • 8 ounces cream cheese
  • ½ cup bacon pieces
  • 1 cup cheddar, shredded
  • 4 cloves garlic
  • 1 egg
  • Olive oil

Instructions

  1. Preheat oven to 400 degrees. Drizzle garlic cloves with olive oil and wrap in aluminum foil. Roast in oven for 30 minutes.
  2. Meanwhile, unfold thawed pastry sheet and roll into a 9×12 inch rectangle. Slice each sheet into twelve 3×3 inch squares, making for a total of 24 squares with both sheets. In a large bowl, mix together cream cheese, bacon, cheddar, and garlic. Spoon cream cheese filling into jalapeno halves.
  3. Wrap pastry squares around stuffed jalapenos and arrange on a baking sheet.
  4. Whisk together egg and 3 tablespoons water. Brush egg mixture over poppers. (Top with additional cheddar, if you like.) Bake for 20 minutes.

Mandarin Pasta Spinach Salad with Teriyaki Dressing

Ingredients

  • 8 ounces bowtie pasta noodles
  • 4 cups spinach leaves
  • ½ cup craisins
  • ⅓ cup cashews or Diamond of California Pine Nuts
  • 1 4-ounce can mandarin oranges, drained
  • ¼ cup cilantro leaves, roughly chopped
  • ⅓ cup teriyaki sauce (the thicker, the better!)
  • ⅓ cup rice wine vinegar (may sub apple cider vinegar)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder (if you have it)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon sugar
  • ½ cup oil (such as vegetable oil, canola oil, olive oil)

Instructions

  • Cook pasta according to package instructions, drain and rinse with cold water. Set aside.
  • While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.
  • In a large bowl toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve.

Peanut Butter Hummus

  • 3 cups cooked chickpeas (1/2 lb. dry) $1.32
  • 2 Tbsp natural style peanut butter $0.23
  • 3 Tbsp olive oil $0.48
  • ¼ cup + 1 Tbsp lemon juice $0.23
  • 1 clove garlic, peeled $0.08
  • ½ tsp salt $0.03
  • ½ tsp cumin $0.05
  • Drain and rinse the chickpeas briefly. Add the chickpeas, peanut butter, olive oil, lemon juice, garlic, salt, and cumin to a food processor.
  • Process the ingredients until smooth. Taste the hummus and adjust the lemon and salt to your liking. Store refrigerated for up to one week.

Penne Pasta with Sausage and Greens

  • 1 13oz. package penne pasta $1.49
  • 1 Tbsp olive oil $0.16
  • 12 oz. (3 links) Italian sausage $2.99
  • 2 cloves garlic $0.16
  • 1 medium onion $0.42
  • 1 (28 oz.) can crushed tomatoes $1.39
  • 1 (6 oz.) can tomato paste $0.56
  • 1 tsp basil $0.10
  • ¾ tsp salt $0.05
  • Freshly cracked pepper $0.05
  • ½ Tbsp brown sugar $0.02
  • ¼ lb. frozen broccoli $0.47
  • ¼ lb. frozen spinach $0.47
  • 2 oz. feta $0.87
  • Cook the pasta according to the package directions (boil for 7-10 minutes, or until al dente). Drain the pasta in a colander.
  • While the pasta is cooking, add the sausage links to a large pot along with one tablespoon of olive oil. Cook the sausage over medium heat for about five minutes, or until they are slightly browned and firm enough to slice.
  • While the sausage is cooking, mince the garlic and dice the onion. Remove the sausage from the pot and add the onion and garlic in its place. Sauté the onion and garlic in the pot for 2-3 minutes, allowing the moisture to dissolve the brown bits from the bottom of the pot. Meanwhile, slice the sausage into medallions. Once the onions are soft and transparent, add the sliced sausage back to the pot and cook for about 5 minutes more, or until the sausage is cooked through.
  • Add the can of crushed tomatoes, tomato paste, basil, salt, pepper, and brown sugar to the pot. Stir until the tomato paste is evenly combined with the tomato sauce.
  • By this time the pasta should be fully cooked and drained. Add the drained pasta to the pot, along with the frozen broccoli and spinach. Stir to combine. Heat the pasta and sauce over a medium flame until warmed through (stir occasionally to help it heat evenly). Crumble the feta into the pot, stir to combine, then serve.

Mandarin Pasta Spinach Salad with Teriyaki Dressing

Ingredients

  • 8 ounces bowtie pasta noodles
  • 4 cups spinach leaves
  • ½ cup craisins
  • ⅓ cup cashews or Diamond of California Pine Nuts
  • 1 4-ounce can mandarin oranges, drained
  • ¼ cup cilantro leaves, roughly chopped
  • ⅓ cup teriyaki sauce (the thicker, the better!)
  • ⅓ cup rice wine vinegar (may sub apple cider vinegar)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder (if you have it)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon sugar
  • ½ cup oil (such as vegetable oil, canola oil, olive oil)

Instructions

  • Cook pasta according to package instructions, drain and rinse with cold water. Set aside.
  • While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.
  • In a large bowl toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve.

Penne Pasta with Sausage and Greens

  • 1 13oz. package penne pasta $1.49
  • 1 Tbsp olive oil $0.16
  • 12 oz. (3 links) Italian sausage $2.99
  • 2 cloves garlic $0.16
  • 1 medium onion $0.42
  • 1 (28 oz.) can crushed tomatoes $1.39
  • 1 (6 oz.) can tomato paste $0.56
  • 1 tsp basil $0.10
  • ¾ tsp salt $0.05
  • Freshly cracked pepper $0.05
  • ½ Tbsp brown sugar $0.02
  • ¼ lb. frozen broccoli $0.47
  • ¼ lb. frozen spinach $0.47
  • 2 oz. feta $0.87
  • Cook the pasta according to the package directions (boil for 7-10 minutes, or until al dente). Drain the pasta in a colander.
  • While the pasta is cooking, add the sausage links to a large pot along with one tablespoon of olive oil. Cook the sausage over medium heat for about five minutes, or until they are slightly browned and firm enough to slice.
  • While the sausage is cooking, mince the garlic and dice the onion. Remove the sausage from the pot and add the onion and garlic in its place. Sauté the onion and garlic in the pot for 2-3 minutes, allowing the moisture to dissolve the brown bits from the bottom of the pot. Meanwhile, slice the sausage into medallions. Once the onions are soft and transparent, add the sliced sausage back to the pot and cook for about 5 minutes more, or until the sausage is cooked through.
  • Add the can of crushed tomatoes, tomato paste, basil, salt, pepper, and brown sugar to the pot. Stir until the tomato paste is evenly combined with the tomato sauce.
  • By this time the pasta should be fully cooked and drained. Add the drained pasta to the pot, along with the frozen broccoli and spinach. Stir to combine. Heat the pasta and sauce over a medium flame until warmed through (stir occasionally to help it heat evenly). Crumble the feta into the pot, stir to combine, then serve.