Ingredients
- 2 lbs pasta (rotini or penne work great)
- 1 cup pesto (store-bought or homemade)
- 1½ blocks cream cheese
- 3 cups frozen peas
Directions
- Boil pasta until al dente. Reserve a cup of pasta water before draining.
- In a large pot or skillet, melt cream cheese over low heat. Add in pesto and stir until smooth.
- Add a bit of pasta water to loosen the sauce as needed.
- Add the frozen peas to the pasta and warm through.
- Drain pasta and peas.
- Toss cooked pasta with the sauce until evenly coated. Adjust seasoning if needed.
- Serve hot, with crispy chicken and honey lemon sourdough.
Ingredients
- 1 lb lean (at least 80%) ground turkey (or ground beef)
- 2 heaping tablespoons Taco Seasoning Mix
- 1/2 cup thick & chunky salsa
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 1/2 cup Mexican cheese blend, shredded
Directions
- Heat oven to 375°F. In 8-inch skillet, cook beef until no longer pink; drain. Stir in taco seasoning mix and salsa.
- Separate dough into 4 rectangles on ungreased cookie sheet. Firmly press perforations to seal.
- Spoon about 1/3 cup beef mixture on center of each rectangle. Sprinkle with 2 tablespoons cheese.
- Fold short sides of dough up over filling, meeting in center; pinch edges to seal, leaving center open.
- Bake 13 to 17 minutes or until golden brown.
Source
- https://www.pillsbury.com/recipes/taco-stuffed-crescent-pockets/bcb79ae1-75f5-47e3-a5df-3ed727264a38
Ingredients
- 4-6 boneless chicken thighs
- 2 peaches, halved
- 1 red onion, quartered
- 1 red bell pepper, quartered
- 1 pint cherry tomatoes
- 1 cup BBQ sauce
- Olive oil, salt & pepper
Directions
- Preheat oven to 400°F.
- In a mixing bowl, toss chicken with BBQ sauce and place on sheet pan.
- Arrange peaches, onion, bell pepper, and tomatoes around the chicken then drizzle/spritz lightly with olive oil, season with salt and pepper.
- Bake for 25–30 mins.
- Serve with Rice with butter and a squeeze of lemon or Marsha's buttered noodles (with lots of Parmesan!)
Ingredients
- 12 oz pasta (penne or bowtie)
- 2 cups fresh corn (cut from cob or frozen)
- 1 container cherry tomatoes, halved
- 1 block cream cheese
- 4 slices precooked bacon, crisped up and crumbled
- Salt & pepper
- Parmesan (optional)
Directions
- Boil pasta. In last 3 mins, add corn.
- Drain and return to pot.
- Stir in cream cheese and bacon, season to taste.
- Top with parm.
Ingredients
- 2 lbs ground beef or turkey
- 1 medium onion, finely chopped
- 1 cup ketchup
- 2 tbsp yellow mustard
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons Worcestershire sauce
- Salt & pepper
Directions
- Combine all ingredients in a slow cooker.
- Cook on low for 6–8 hours or high for 3–4 hours.
- Serve on soft buns.
