Spaghetti With Butternut Squash and Parmesan Sauce

Ingredients:(Spaghetti With Butternut Squash and Parmesan Sauce)

1 (12 ounce) box of ronzoni smart taste spaghetti
1 small butternut squash, peeled and diced
2 tablespoons unsalted butter
1 chicken bouillon cube
2 tablespoons grated parmesan cheese salt & freshly ground black pepper, to taste
4 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, finely chopped

Directions:(Spaghetti With Butternut Squash and Parmesan Sauce)

xpepper to taste.
Bake for 30 minutes. Remove from oven, let cool slightly. Place in a blender or food processor and blend until smooth.
Heat a large pot of salted water to boil for spaghetti. Cook according to package directions al dente. Reserve 3 cups of the starchy pasta water before draining.
Meanwhile, heat a large deep saute pan over medium heat. Add 2 tbs. olive oil, and 2 tbs. butter. Add onions, cook for 3 minutes stirring occasionally, add garlic cook for 1 minute. Add chicken bouillon cube, cook 1 more minute.
Add blended butternut squash, Parmesan cheese, and freshly ground pepper. Cook for 5 minutes, stirring occasionally. Add in the pasta water one cup at a time, add one to three cups depending on how thick or thin you like your sauce (I added about 2 cups).
Toss the drained pasta with the sauce. Mix well to combine.
Top with extra Parmesan cheese if you like.
Enjoy!

 

Lentil Rice and Veggie Bake

Ingredients:(Lentil Rice and Veggie Bake)

1/2 cup uncooked long grain white rice
2 1/2 cups water
1 cup red lentils
1 teaspoon vegetable oil
1 small onion, chopped
3 cloves garlic, minced
1 fresh tomato, chopped
1/3 cup chopped celery
1/3 cup chopped carrots
1/3 cup chopped zucchini
1 (8 ounce) can tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground cumin
salt and pepper to taste

Directions:(Lentil Rice and Veggie Bake)

Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin.
Bake 30 minutes in the preheated oven, until bubbly.

Greek Chicken and Spinach

Ingredients:(Greek Chicken and Spinach)

2 cups peanut butter (chunky or smooth, your choice).
1 lb salted butter.
2 lbs confectioners’ sugar (10x).
2 tablespoons vanilla extract.

Directions:(Greek Chicken and Spinach)

Grease a 9×15 pyrex dish. Cover bottom with wax paper. Put peanut butter and butter in a large microwavable bowl. Do Not Cover! I used a large glass casserole dish and that seemed to work perfectly. Microwave on high for 2 minutes. Remove from microwave. Stir to combine. Return to microwave for another 2 minutes on high. Remove from microwave. Add the vanilla extract to the mixture and stir to combine. Add the powdered sugar and stir combine. You are done stirring once the mixture appears evenly combined. Pour the mixture into the prepared dish. Use a second sheet of wax paper to cover the fudge and smooth the top. Place in the fridge to cool. Once cool, discard the wax paper cover and cut into pieces and serve.

Hot and Spicy Sausage Sauce over Linguine

Ingredients: (Hot and Spicy Sausage Sauce over Linguine)

2 teaspoons olive oil
8 ounces hot Italian sausage casings removed and cut into 1/2-inch pieces
1 small green or red bell pepper, cut into strips
1 can (14.5-oz.) pasta-ready chunky tomatoes
1 package (9 oz.) Linguine (9 oz.)
1/4 cup grated Parmesan cheese

Directions: (Hot and Spicy Sausage Sauce over Linguine)

HEAToil in large skillet. Add sausage; cook, stirring occasionally, until no longer pink. Drain.
ADDbell pepper; cook, stirring occasionally, until crisp-tender. Reduce heat to low. Stir in tomatoes; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
PREPAREpasta according to package directions. Top with sauce; sprinkle with cheese.

FOR FREEZE AHEAD:

Prepare as above; do not prepare pasta. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
Heat in medium saucepan over medium heat, stirring occasionally, until heated through.
Prepare pasta according to package directions. Top with sauce; sprinkle with cheese.

Linguine With Onion, Red Pepper and Gorgonzola

Ingredients: (Linguine With Onion, Red Pepper and Gorgonzola)

1 package Linguine (9 oz.)
3 tablespoons olive oil
1 large onion, quartered, thinly sliced
1 red bell pepper, cut into thin strips
1/3 cup crumbled Gorgonzola cheese
1/2 cup milk

Directions: (Linguine With Onion, Red Pepper and Gorgonzola)

Heat oil in a large skillet; cook onion and bell pepper until tender. Add milk and cheese; cook until melted.
Prepare pasta according to package directions. Toss pasta with sauce. Serve immediately.

Chicken and Fettuccine with Sun-Dried Tomatoes

Ingredients: (Chicken and Fettuccine with Sun-Dried Tomatoes)

2 packages (9 ounces each) Fettuccine (9 oz.)
4 (about 1 pound total) boneless, skinless chicken breast halves, cooked and sliced into strips
3/4 cup Italian salad dressing, divided
3 cups chopped cooked vegetables
3/4 cup sliced sun-dried tomatoes in olive oil, drained
1/2 cup (1.5 ounces) Freshly Shredded Parmesan Cheese (5 oz.)

Instructions: (Chicken and Fettuccine with Sun-Dried Tomatoes)

Cook onion, mushrooms and bacon in medium saucepan over medium-high heat until bacon is crisp; drain. Add pasta, sauce, peas and pepper; cook, stirring occasionally, for 1 minute.
Serve with cheese.

One-Pot Pasta With Tomatoes, White Beans and Pesto

Ingredients: (One-Pot Pasta With Tomatoes, White Beans and Pesto)

3 1/4 cups dry bow-tie pasta
3 cups water
2 Chicken Flavor Bouillon Cubes
Or Vegetable Flavor Bouillon Cubes
1 container All Natural Pesto with Basil (7 oz.)
2 medium tomatoes, chopped
1 can (15 ounces) cannellini (white kidney beans) or small white beans, rinsed and drained
1/3 cup Freshly Shredded Parmesan Cheese (5 oz.)

Directions: (One-Pot Pasta With Tomatoes, White Beans and Pesto)

Combine pasta, water and bouillon in large saucepan. Bring to a boil. Cook, stirring frequently, for 8 to 10 minutes or until pasta is tender and broth has reduced to about 1/2 cup; do not drain. Reduce heat to low; add pesto.
Cook, stirring frequently, until sauce has reduced slightly. Stir in tomatoes and beans. Cook, stirring occasionally, until heated through. Sprinkle with cheese before serving. Season with ground black pepper, if desired.

Cinnamon Crepes with Pumpkin Mousse and Graham Crust Crumble

 

Ingredients: (Cinnamon Crepes with Pumpkin Mousse and Graham Crust Crumble)

For the pumpkin mousse:
1 can (15 ounces) 100% Pure Pumpkin
3/4 cup sugar
4 egg yolks
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1 cup heavy whipping cream, chilled
2 teaspoons powdered gelatin
2 tablespoons cold water

For the cinnamon crepes:
2 ounces (or 1/3 cup plus 1 tablespoon) cake flour
2 ounces (or 1/3 cup plus 1 tablespoon) all-purpose flour
1/2 teaspoon ground cinnamon
1 ounce (or 2 tablespoons) sugar
2 whole eggs
2 egg yolks
2 ounces (or 4 tablespoons) unsalted butter, melted and cooled
1 teaspoon vanilla
1 cup milk

For the graham crumble:
1/2 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons melted butter
Whipped cream for garnish

Directions: (Cinnamon Crepes with Pumpkin Mousse and Graham Crust Crumble)

In a large bowl whisk together the pumpkin, sugar, egg yolks, vanilla, and spices. Place the bowl over a pot filled with one inch of simmering water and whisk, or blend with a hand mixer, until the mixture reaches 140 F and has thickened slightly. Chill the mixture in an ice bath until cold.
While the pumpkin chills mix the powdered gelatin with the cold water and let stand ten minutes. Once bloomed heat the gelatin for 10 seconds in the microwave to melt. Allow to cool to room temperature.
Once the gelatin has cooled pour the heavy whipping cream in a medium bowl. Whip until the cream thickens then gradually pour in the melted gelatin. Whip until soft peaks form. Working in three batches, fold the whipped cream into the chilled pumpkin mixture. Once completely mixed cover and chill for at least two hours, or overnight.
While the mousse chills prepare the crepe batter. In a medium bowl whisk the eggs and egg yolks until slightly frothy. Add the melted butter and whisk to mix.
In a small saucepan scald the milk over medium heat.
In a separate bowl combine both the flours, cinnamon and sugar.
Temper the egg mixture with the hot milk, then whisk the remaining hot milk into the egg mixture. Working in three batches, whisk the flour mixture into the eggs and milk, making sure the first addition is thoroughly combined before adding the next. If small lumps remain strain, then cover and refrigerate for at least thirty minutes.
After the batter has chilled, place an 8? non-stick omelet, saute, or crepe pan over medium heat and spray it lightly with non-stick cooking spray.
Pour 1 1/2 ounces (about 1/4 cup) of batter into the center of the hot pan and immediately swirl until the batter coats the bottom of the pan evenly. Cook until the edges release from the pan and the crepe slides easily when the pan is shaken, about one minute. Flip the crepe, or turn with a rubber spatula, and cook for 30 seconds to 1 minute on the second side.
Remove to a plate and stack the cooked crepes between layers of parchment or wax paper. Cool to room temperature. If you are planning to hold for longer than a few hours seal the crepes, between the parchment paper, in a zip top bag and keep chilled.
While the crepes cool prepare the graham crumble.
Heat the oven to 350 F and line a small baking sheet with parchment paper. In a small bowl combine the graham cracker crumbs, melted butter and sugar until the mixture resembles wet sand. Pour the mixture onto the parchment lined sheet pan and press to compact the mixture. Bake for 10 minutes then cool completely. Gently crumble the graham with a fork.
To assemble the crepes spoon 1/2 cup of the pumpkin mousse into 1/4 of the crepe. Fold the crepe in half, and in half again. Top with whipped cream and graham crumble.

Creamed Spinach and Tortellini Casserole

 

Ingredients: (Creamed Spinach and Tortellini Casserole)

1 package (9 oz.) Three Cheese Tortellini (9 oz.), prepared according to package directions, kept hot
1 package (9 oz.) Creamed Spinach, defrosted according to package directions
3/4 cup (3 oz) shredded mozzarella cheese
12 ounces sliced fresh white mushrooms
1 small tomato, sliced
1/4 cup (1 oz) grated Parmesan cheese

Directions: (Creamed Spinach and Tortellini Casserole)

Preheat oven to 350° F. Grease 2-quart baking dish.
Combine pasta, creamed spinach, mozzarella cheese, and mushrooms in medium bowl. Transfer mixture in prepared baking dish. Top with tomato slices and Parmesan cheese.
Bake for 20 to 25 minutes or until bubbly and cheese is golden brown.

Crepes with Chocolate Ice Cream and Raspberry Coulis

 

Ingredients: (Crepes with Chocolate Ice Cream and Raspberry Coulis)

CREPES
2 large eggs
2 tablespoons butter, melted and cooled slightly
2 cups milk
1/2 teaspoon vanilla extract
1 tablespoon granulated sugar
1/2 teaspoon salt
1 1/2 cups all-purpose flour

RASPBERRY COULIS
1 cup frozen raspberries
3 tablespoons granulated sugar

Directions: (Crepes with Chocolate Ice Cream and Raspberry Coulis)

1 to 2 containers (14 ounces each) Dark Chocolate or Vanilla Bean Ice Cream
FOR CRÊPES:
PLACE eggs, butter, milk, vanilla extract, sugar, salt and flour in blender; cover. Blend for about 10 seconds or until smooth. Transfer to glass measuring cup or small pitcher. Refrigerate crêpe batter for 1 hour to let the bubbles subside.
FOR RASPBERRY COULIS:
PLACE raspberries and sugar in small saucepan. Cook over medium heat for 5 to 7 minutes or until the raspberries are soft and release their juices. Pour mixture into blender or food processor; cover. Blend until smooth. Strain through a fine sieve. Store coulis in the refrigerator in a covered container until ready to serve.
TO MAKE CRÊPES:
HEAT an 8-inch nonstick skillet or crêpe pan over medium heat and lightly coat with butter. Pour 1/4 cup batter into the center of the skillet and swirl until the batter covers the bottom in a thin layer. Cook for about 1 minute or until light brown and the top begins to dry out. Flip and cook for an additional 30 seconds. Lay the crêpe out flat on a clean towel, plate or cutting board to cool. Repeat procedure with remaining crêpe batter.
FOLD each crêpe in half; fold in half again. Place on a plate and top with a scoop of ice cream. Drizzle with raspberry coulis and serve immediately.