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Chicken Spinach Farfalle Alfredo (Easy & Delicious)

30 Sep

100_7567

Serves 8

Ingredients:

1 box pasta of choice – I use Barilla Farfalle
1 package frozen spinach
2 jars alfredo sauce of choice
freshly grated parmesan cheese
4 boneless skinless chicken breasts, diced. I use the thin slices of chicken. Cooks quicker and I personally think is better in the recipe. Do as you please though 🙂

Directions:

Dice chicken, cook with favorite spices. I usually use garlic powder and lemon pepper.
Boil water for pasta – Cook pasta
When pasta and chicken is about done, cook spinach.
Once everything is done I drain the pasta, throw the sauce and chicken into the pan, drain the spinach toss that in, and then mix in the pasta.
I heat until desired heat, then I grate the parmesan cheese into the pan. As much as you want. Mix it all together. Then I top it off with more grated parmesan.

Mary, the Saints, & Statues

28 Sep

Mary, the Saints, & Statues.

Fettuccine Alfredo with Spinach

22 Jun

012

Serves 6

Ingredients:

24 ounces dry fettuccini pasta
1 cup butter
3/4 pint heavy cream
salt to taste
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese
black pepper
2-3 cups fresh spinach

Directions:

Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain. In a large saucepan, melt butter into cream over low heat. Add salt and pepper. Stir in cheese over medium heat until melted; this will thicken the sauce. Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Add one or two handfuls of fresh spinach and stir until it wilts. Serve immediately.

Fettuccine with Seared Tomatoes, Spinach, and Fresh Mozza

6 May

007

Ingredients
8 ounces uncooked fettuccine
Cooking spray
2/3 cup grape tomatoes, halved (about 10 large)
One small ball of Fresh Mozzarella (used BelGioioso)
3 tablespoons extra-virgin olive oil
1/4 teaspoon crushed red pepper
4 garlic cloves, thinly sliced
1 (14.5-ounce) can unsalted diced tomatoes, undrained
3/4 teaspoon salt
3 ounces fresh baby spinach (about 3 cups)
Ground black pepper
1 Tsp Oregano flakes

Preparation
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. While pasta cooks, heat a large skillet over medium-high heat. Coat pan with cooking spray. Arrange tomato halves, cut sides down, in pan; cook 1 1/2 minutes or until seared. Stir tomatoes; cook 30 seconds. Remove tomatoes from pan; set aside.
3. Reduce heat to low. Add oil to pan; swirl to coat. Add red pepper and garlic; cook 2 minutes or until fragrant, stirring occasionally. Place canned tomatoes in a mini chopper or food processor; process until almost smooth. Add pureed tomatoes and salt to oil mixture; cook 8 minutes, stirring occasionally.
4. Remove skillet from heat. Add spinach and , oregano and cooked pasta; toss well until spinach wilts slightly. Arrange about 1 1/3 cups pasta mixture in each of 4 shallow bowls. Divide the seared grape tomato halves evenly among the servings. Dollop about 2 table­spoons mozza cheese over each serving, and sprinkle with ground black pepper.

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Vegetable Lasagna * così delizioso! *

3 May

Vegetable Lasagna * così delizioso! *

Start with a layer of lasagna noodles and some sauce (of your choice). Then sprinkle cheese (your preference, used here was shredded mild cheddar and mozzarella), and rows of kale and baby spinach, a handful each of garbanzo beans and sliced mushrooms, then noodles and sauce. Repeat sequence. May add cottage cheese if desired (used a couple of tblspns here). This was seriously so good.

Review: Sea Salt Caramel Talenti Gelato

28 Apr

Review: Sea Salt Caramel Talenti Gelato.

Cucumber Carrot Spring Salad

5 Apr

016

Cucumber Carrot Spring Salad

The title says spring but this refreshing and healthy salad is great year round!

I took a cucumber and washed it well. Took my veggie peeler to it and made nice long ribbon strips, then repeated same process with a carrot. Added a few chunks of fresh tomato. Drizzled with a hint of honey. Sprinkled on almond pieces. Drizzled with juice from one lemon wedge. And added a little bit of organic italian dressing. So light and delicious. Ate this for dinner and felt great afterwards!