Ranch Bacon Pasta Salad with Veggies

This is such a great summer lunch idea -- you can eat it on the go and it makes enough for a couple days lunches!!!

Ingredients:

Cooked pasta 

Chopped veggies (bell peppers, cucumbers, cherry tomatoes)

Cubed cheese

Pepperoni

Crumbled Bacon

Ranch dressing

Secret ingredient: McCormick Salad Supreme

Cook pasta and drain.

Cook bacon and crumble.

Toss everything in a bowl and let it chill in the fridge for a bit before serving.  Keeps all week!!!

Mexican Macaroni Salad

I'm always on the hunt for new recipes for lunch for the boys and this worked great (especially during Lent if you need something without meat).  I added shrimp for a little extra protein and during the week I added rotisserie chicken!!!  So yummy!!!  Great leftover too!!!

Ingredients:

1lb elbow macaroni, cooked to package instructions, drained, and rinsed with cold water

2 ears fresh corn, husks and silks removed

1 can (15oz) black beans (or kidney beans), drained and rinsed

1/2 cup chopped black olives

6 whole Roma Tomatoes (or 2 large tomatoes, chopped)

3 whole green onions, sliced thin

1/2 whole red onion, finely diced

chopped cilantro

For dressing:

1 cup jarred salsa (spicy is best)

1 cup sour cream

1/4 cup mayo

1 clove garlic, minced or pressed

1/2 teaspoon cumin

Salt and pepper to taste

2 limes, juiced (optional)

• Grill the corn on a grill pan, or just place it in a hot skillet to brown some of the kernels. Remove from pan, allow to cool slightly, then use a sharp knife to cut the kernels off the cob.
  
  Combine all the dressing ingredients in a bowl and stir until combined.
  
  Place the macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro (if using) in a large bowl. Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Add the final 1/4 of the dressing if you think it needs it. Cover and allow salad to chill for 2 hours.
  
  Garnish with cilantro, lime wedge, and any other extra ingredients you have!

Homemade Cheesy Spaghetti O’s

Linda made this the other day and I've been craving it ever since, so I had to try it!!  It was DELICOUS and tasted like my childhood - only healthier :)  It even had a little kick - so good!!!

Ingredients:

2 tablespoons salted butter

2 tablespoons extra virgin olive oil

3 cloves garlic, chopped

1 tablespoon chopped fresh oregano

chili flakes

⅓ cup tomato paste

2 cups Anellini or other small pasta

kosher salt and black pepper

1 teaspoon onion powder

½ teaspoon paprika

1 cup grated parmesan cheese

½ cup grated pecorino cheese

½ cup fresh basil

1. Melt together the butter, olive oil, garlic, oregano, and chili flakes in a large pot over medium heat. Cook until the butter turns golden, about 5 minutes.

2. 
   

3. Reduce the heat to low, stir in the tomato paste. Cook 1-2 minutes, then pour over 3 cups of water. Bring to a boil over high heat. Add the pasta, onion powder, paprika, and season with salt and pepper. Cook, stirring often, until the pasta is al dente, about 12 minutes.

4. 
   

1. Stir in the parmesan, pecorino, and basil until the cheese is melted.

Serve immediately topped with fresh basil. Eat!

Boursin and Tomato Tortellini

 I saw this on insta and it was SO DELICOUS!!  Get in my belly!!!  Again and again hahaha

Serves 4

Ingredients:

*Boursin Cheese Garlic and herb

*1 container baby tomatoes

*2-3 cloves garlic, crushed

*high quality olive oil, drizzled

*salt and pepper to taste

*2T of fresh chives

*1 cup fresh basil

*1 family sized package of tortellini (of your choice)

Preheat oven to 400 degrees and set rack to middle position.

Place the boursin in the center of your ceramic baking pan.  Add your baby tomatoes, followed by your crushed garlic.  Drizzle your olive oil.  Season with salt and pepper.  Add your fresh chives and fresh basil.  Bake at /4/0/0 for 35 minutes.

When your tomatoes and boursin are almost done baking, prepare your tortellini according to the instruction on the packaging.

After you have finished baking your tomatoes/Boursin - use a meat masher to break the tomatoes and boursin apart.  Add in your fresh spinach and mix until everything is well combined.  Add in your drained and cooked tortellini and season with salt.  Mix again until tortellini is covered in Boursin and everything is mixed well.

Enjoy!!

Creamy Vegan Zucchini Pesto Pasta

 Needed a quick week night meal and looking for something different!!  This was great :)

Ingredients

• ▢1 ½ pounds (900g) zucchini or summer squash (about 4 small-medium)
• ▢2 1/2 - 3 tablespoons extra virgin olive oil, plus more for finishing
• ▢Kosher salt to taste
• ▢7 garlic cloves, divided
• ▢1/4 tsp red pepper flakes, optional
• ▢12 ounces (340g) pasta of choice (use gluten-free pasta as needed)
• ▢1/3 cup (45g) pine nuts or pistachios
• ▢1/2 of a medium or large lemon, zested
• ▢1 cup fresh basil leaves, divided
• ▢1/2 cup (80-100g) cherry tomatoes or grape tomatoes, sliced in half or quarters
• ▢1 can (15-ounce/440g) chickpeas, drained and rinsed

Instructions

• Prep the vegetables. Cut each zucchini lengthwise into quarters, then crosswise into chunks (not too thinly; see the photos in the blog post for reference). Slice 6 of the 7 garlic cloves thinly (but not paper thin). Leave the remaining garlic clove whole.
• Caramelize the zucchini. Heat the olive oil in a large cast iron skillet over medium-high heat. Once the pan is hot, add the zucchini or summer squash and season with kosher salt to taste (I used a heaping 1/2 teaspoon kosher salt). Cook the zucchini, tossing occasionally, until browned in spots, 4-6 minutes.

  NOTE: for pan alternatives, see the “Tips” section in the blog post.
• Add the 6 thinly sliced garlic cloves to the zucchini. Cook for another 2-3 minutes until the zucchini just starts to break down, stirring frequently to prevent the garlic from burning. Reduce heat to low and continue cooking until zucchini is soft and jammy, 15-20 minutes, stirring just occasionally. Stir in red pepper flakes at the end, if using.
• Meanwhile, cook the pasta in salted boiling water according to the package instructions until al dente. Before draining, reserve a few ladles of pasta water.
• Meanwhile, make the basil-garlic topping. Finely mince the 1 remaining garlic clove. Chiffonade 1/2 cup of the basil and toss with the minced garlic to combine. Set aside.
• Make the Zucchini Pesto. Meanwhile, add the pine nuts or pistachios to a food processor and blitz until you have a very fine crumb. Transfer about 2/3 of the caramelized zucchini to the food processor (reserve the remaining zucchini for finishing the pasta). Add the lemon zest and the remaining 1/2 cup of the basil and blend until the pesto is pureed but still a little chunky. Taste for seasonings, adding a pinch of salt as needed.
• Assemble the Pasta. Transfer the hot cooked pasta to a serving bowl. Top with the zucchini pesto, and toss to combine, adding a few spoons of pasta water as needed to emulsify the mixture until the pesto coats the pasta. Add the reserved caramelized zucchini, sliced cherry tomatoes, and chickpeas and toss again. Sprinkle with the basil-garlic topping and toss again. If desired, drizzle with a final splash of extra virgin olive oil. Taste for seasonings, adding additional salt as needed. Store leftovers in an airtight container for 2-3 days.

Pasta with spicy sausage, basil, and mustard

This was a family fav!!!  This was super quick and really yummy!!!  Can't wait to eat it again for leftovers!!

Serves 4

Ingredients:

9oz dried pasta

1lb spicy pork sausages

olive oil

2/3 cup white wine

2 pinches dried chile flakes

1 cup basil leaves

1 tablespoon whole-grain mustard

3/4 cup + 2 tablespoons heavy cream

Bring a large pot of water to a boil for the pasta.  Salt it generously.   Warm a thin film of olive oil in a frying pan, just enough to lubricate the bottom.  Discard the sausage skin, crumble the meat into the hot pan, and fry till sizzling and cooked through, about 5 minutes over medium high heat.  Add the pasta to the boiling water.

Pour the wine into the sausage pan and let it bubble a little, scraping at the sausage stuck to the bottom.  Stir in the chile-flakes, roughly chop or tear the basil leaves, and add those too.  Add a little salt and the mustard, pour in the cream, and bring slowly to a simmer.  Cook for 1-2 minutes, stirring now and again.

When the pasta is tender, about 9 minutes after coming back to a boil, drain and tip into the creamy sausage sauce.

Tortellini Pasta Salad

Was looking for some more recipes for camping and eating on the road -- this was GREAT!!!  I made up the noodles ahead of time and then threw everything together and we ate while we drove!!  It was really yummy too!!!

Ingredients:

Tortellini

Grape tomatoes

Italian dressing

Parmesan cheese

red onion

cucumber

feta cheese

Pepperoni

Pesto Chicken Tortellini and Veggies

 This was YUMMY!!!  By cutting up the asparagus, we even got Evan to eat some :)  We also threw some mozzarella balls in there -- so tasty!!!

Serves 4

Ingredients

• 2 tablespoons olive oil
• 1 lb chicken thighs boneless and skinless, sliced into strips
• salt
• 1/2 cup sun-dried tomatoes drained of oil, chopped
• 1 lb asparagus ends trimmed, cut in half
• 1/4 cup basil pesto or use more
• 1 cup cherry tomatoes yellow and red, halved
• 1 cup tortellini uncooked

Instructions

• In a large skillet heat 2 tablespoons olive oil on medium heat.  
• Add sliced chicken thighs (seasoned with salt), ¼ cup of chopped sun-dried tomatoes and cook everything on medium heat for 5-10 minutes, turning chicken slices over a couple of times, until the chicken is completely cooked through.
• Remove the chicken and the sun-dried from the skillet, leaving the oil in.
• Add asparagus (ends trimmed), seasoned generously with salt, and ¼ cup of sun-dried tomatoes to the same skillet.  
• Cook on medium heat for 5-10 minutes until the asparagus is cooked through. Remove the asparagus to a serving plate.
• Cook tortellini according to the package instructions, drain.
• Add cooked chicken back to the skillet.   Add basil pesto.  Stir to coat and cook on low-medium heat until the chicken is reheated, 1 or 2 minutes. Remove from heat. 
• Add cooked tortellini and halved cherry tomatoes to the skillet with the chicken.  Stir to combine.  Add more pesto if desired.
• Season with more salt if needed.  
• Add chicken, cherry tomatoes and tortellini to the serving plate with asparagus.

Mediterranean Tortellini Salad

Another Lent meal -- this was delicious and easy to hold some of the tortellini aside for picky Evan but the rest of us could eat a yummy salad :)

Ingredients

For The Salad

• 1 lb tortellini
• 1 red onion thinly sliced
• 1 pint grape tomatoes halved
• 1 cucumber seeded and diced
• 1 green bell pepper seeded and diced
• 4 oz feta cheese crumbled

For the Dressing

• ⅓ cup red wine vinegar
• 2 tsp lemon juice
• 1 tsp sugar
• 2 tsp dried oregano
• ½ tsp red pepper flakes
• ½ cup extra virgin olive oil
• salt and black pepper to taste

Instructions

• Cook the tortellini according to package directions. Drain and set aside.
• Soak the onions in a bowl of clean, cold water. Drain after 5 minutes.
• In a large bowl add the onion slices, tomatoes, cucumber, pepper, cheese, and tortellini. Gently toss them together.
• In a different bowl, whisk together the vinegar, lemon juice, sugar, oregano, and red pepper flakes. Slowly add the olive oil and whisk everything together until fully incorporated. Season with salt and pepper. Pour the dressing over the tortellini salad and gently mix until everything's nicely coated with the dressing. Serve this salad warm or at room temperature.