Creamy Pesto Pasta with Peas – Family Dinner Edition

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.

Roasted Brussels Sprouts with Boursin

Ingredients

• 16 oz brussels sprouts
• 5.2 oz Boursin cheese
• 2 tbsp olive oil
• 1/2 tsp seasoning salt i use Lawry’s
• 1 tbsp honey

Directions

• Preheat oven to 400F
• Trim brussels sprouts by cutting off the bottom stem area. Then, cut each brussels sprout in half. Set aside.
• Choose a 13×9 baking dish. I used a ceramic cast iron baking dish because I knew this would not stick to it.
• Combine your boursin and olive oil until smooth. Spread the mixture at the bottom of a baking dish.
• Push down each brussels sprout half in on top of the cheese. Get it all in there. You can line up the brussels sprouts at random, or you can create equal rows of brussels sprouts.
• Drizzle a little olive oil on top and then brush the oil on top using a basting brush. Then, equally distribute your seasoning salt on top.
• Bake for 28-30 minutes and then remove from the oven and let rest (untouched) for 5-10 minutes. Drizzle the honey on them as soon as you remove them from the oven.

Molten Date and Olive Oil Oats

Ingredients

• 1 medium apple any sweet variety
• 2/3 cup old-fashioned rolled oats
• 1 1/2 cups water
• 2 small Medjool dates with the pits in, they are stickier
• 1 teaspoon white miso
• 1/4 teaspoon cinnamon
• 1 teaspoon extra-virgin olive oil plus more to taste

Instructions

• Cube the apple and add it to a medium pot.
• Add in the oats as well and cover with water.
• Set the pot over high heat and bring to a boil. Immediately reduce the heat to medium-low and let the pot continue to simmer.
• Remove the pits from the dates and tear (yes, tear!) them into the oats. These pieces will begin to melt into the oats as they simmer, but still try to make the pieces relatively small.
• Stir in the miso and cinnamon. Make sure the miso fully incorporates into the oats, you don’t want to be surprised by any big bite of miso later!
• Let the oats continue to simmer for 5-6 minutes or until they have noticeably thickened. If they still haven’t reached your preferred texture, give them a few more minutes, but note they’ll continue to thicken once they are off the heat.
• Turn off the heat and move the oats off the hot burner. Cover, but leave the lid cracked and let the oats continue to thicken off the heat for 10-15 minutes. This is my secret technique for the perfect oatmeal texture!
• Pile the oats into a bowl and finish with a drizzle of olive oil.

Source
https://justinesnacks.com/molten-date-and-olive-oil-oats/

Sausage Pasta

Ingredients

• 1 package pasta (rigatoni / rotini / ziti / penne -- Whatever you fancy!)
• Olive Oil
• 1 small yellow onion, minced (use the manual food processor to make it easy)
• 1 package regular (not spicy) Neese's Country Sausage
• 6 oz. tomato paste
• 2 - 3 cloves garlic, minced
• 1 cup beef stock
• 1 cup Light Cream (Heavy cream is also acceptable and delicious)
• Salt & Pepper to taste

Directions

1. Cook pasta, drain, then add drizzle of olive oil, set aside
2. Heat oil in pan. Add chopped onion. Cook over low heat until onion is soft
3. Add sausage meat and fry until done. Drain fat (optional)
4. Add garlic, tomato paste, and 1 cup of beef stock. salt and pepper
5. Simmer over low heat for 10-ish minutes
6. Add cream & stir
7. Combine pasta with sauce
8. Top with freshly grated parmesan cheese (optional but strongly encouraged)

Notes

• Jimmy Dean Regular sausage can be used
• 1/2 is fine!
• Alt to beef stock: ‘Better Than Bouillon’ paste and 1 cup water

Source
https://thebuyguide.com/recipe/sausage-pasta/

Roasted Red Pepper Whipped Feta Dip

Ingredients

• 8 oz block of feta cheese
• 4 oz cream cheese
• 1/4 cup Greek yogurt (sub plain whole milk yogurt)
• 3 tbsp olive oil
• juice of a medium lemon
• 4 oz jar roasted red pepper
• optional drizzle of olive oil for garnish

Directions

• Add all of the ingredients to the food processor. We recommend layering the block of feta and cream cheese block to begin. Following with the greek yogurt, olive oil, lemon juice and roasted red peppers.
• Pulse everything together in the food processor. You are looking for a smooth, fluffy texture. Use a silicone spatula to scoop the feta dip out.
• Serve with pita chips and veggies!

Notes

• Also great as a pasta sauce or flatbread sauce!
  
  
• How to store feta dip: Whether you're making this a couple days in advance of serving, or you simply have leftovers, storing this recipe is straightforward! It will last for 3-4 days in an airtight container in the fridge. We don’t recommend freezing this dip as the texture will change during the defrosting process.

Source

• https://www.fooddolls.com/roasted-red-pepper-whipped-feta/

Pineapple Slaw

Ingredients

• 1 cup diced pineapple 
• 4 cups shredded cabbage
• 2 cups carrots, peeled & shredded
• ¼ cup chopped green onions
• ¼ cup chopped cilantro 
• ¼ cup Organic Apple Cider Vinegar
• 2 tablespoons Olive Oil 
• 2 teaspoons Organic Wildflower Honey
• Salt, to taste
• Ground Black Pepper, to taste

Directions

1. In a large bowl, combine pineapple, cabbage, carrot, green onion, and cilantro.
2. In a separate medium bowl, whisk together apple cider vinegar, olive oil, honey, salt and pepper. Toss with cabbage mixture and refrigerate.

Source
https://www.aldi.us/en/recipes/better-for-you/main-dishes/honey-garlic-pulled-chicken-with-pineapple-slaw/

Crispy Smashed Potatoes

Ingredients

• 1-2 pounds baby potatoes
• olive oil
• Lowry's Seasoning or kosher salt

Directions

1. Place baby potatoes in a pot of water, bring to a boil and cook for 20 minutes or until fork tender.
2. Drain the potatoes and let cool. (Potatoes can be refrigerated overnight at this point).
3. Place the potatoes on a cutting board or work surface and using the bottom of a cup, press down firmly to smash the potato making sure it doesn’t come apart.
4. Heat a large sauce pan over medium high heat and cover the bottom of the pan with a thin layer of oil. 
5. Place the potatoes in the saute pan, sprinkle with salt and allow to cook for 5-6 minutes on each side (add more oil to the pan as you go) or until crispy and golden.

Notes
- Cooking method can easily be swapped to steam potatoes in the microwave, smash them, lightly cover in oil and seasoning/salt and then roast in the oven.
- Dipping sauce: 2 Tbsp Dijon + 3 Tbsp Maple Syrup + Dash of salt

Source
https://weelicious.com/crispy-smashed-potatoes-recipe/

Elote Cauliflower with Crema

Cauliflower

• 1 head fresh cauliflower, rinsed and chopped
• 2-4 Tbsp avocado or olive oil
• 2.5 Tablespoons Everything But The Elote Seasoning Blend (Trader Joe's)

1. Preheat oven to 450 °F and line a baking sheet with parchment paper
2. Add oil and elote seasoning to a large mixing bowl, whisk to combine
3. De-stem and rough chop cauliflower (use a scissor to cut florets down into bit sized pieces)
4. Place into a colander and rinse
5. Turn out into the mixing bowl with the seasoning blend
6. toss to coat all florets
7. turn out onto the prepped baking sheet
8. roast for 20 - 25 min

Sauce

• 1/4 cup Mayonnaise
• 1/4 cup Sour cream
• 1 Tablespoon Lime juice
• 1 Teaspoon garlic powder (or 2 fresh garlic cloves, grated)

1. Combine mayonnaise, sour cream, lime juice, garlic and cayenne pepper in a small bowl.

Roasted Cauliflower Tacos

Ingredients

• 1 - 2 small heads cauliflower
• 2-4 Tbsp avocado or olive oil 
• 1 packet of low sodium taco seasoning

Directions

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper
2. De-stem and rough chop cauliflower
3. Place into a colander and rinse
4. Turn out into a large mixing bowl
5. top with oil and seasoning
6. mix to coat all florets
7. turn out onto the prepped baking sheet
8. roast for 25 min
9. use a scissor to cut florets down into bit sized pieces

Notes

• Serve on flour tortillas with sour cream, avocado mash, pickled red onion and cheese

Homemade Chicken Meatballs

Ingredients

• 1 pound ground chicken
• 1 egg
• 1/2 c. shredded Parmesan cheese
• 1/2 c. chopped spinach (optional)
• 1/2 c. panko bread crumbs
• 2 Tbs olive oil
• 1/2 tsp. garlic salt
• 1/4 tsp. salt or to taste
• 1/2 tsp. onion powder 
• 1/8 tsp. pepper or to taste

Directions

1. In a medium sized bowl, combine all ingredients until well incorporated. Add two tablespoons of olive oil to the mixture to prevent dryness
2. Using a cookie scoop, scoop out mixture and form into balls 
3. Preheat oven o 400F
4. Bake meatballs for 25 minutes or until internal temperature is 165F 
5. Serve with spaghetti and red sauce, alfredo or even rice

Notes

• Don’t overcook these! Depending on your oven cook times may vary. The size of your cookie scoop may also play a factor. Just check it frequently and you should be good to go!
• Don’t have an air fryer or oven? Just form these into thin patties and cook them in a little olive oil! Tastes great as well!

Source
https://easytoddlermeals.com/homemade-chicken-meatballs

Creamy Lemon Salad Dressing

Ingredients

• 2 Tbsp Mayo
• 2 tsp Dijon Mustard
• 2 Garlic Cloves Fresh squeezed lemon juice- 2 lemons
• 1/2 tsp Salt
• 1/2 tsp Fresh ground pepper
• 1 cup extra light olive oil 1/2 cup parmesan cheese

Directions

1. Combine all ingredients and SHAKE!

Notes
Great on dark greens and brussel sprouts

Source
http://shopthebuyguide.com/blog//kale-salad

Carrot and Squash Curry Soup

Ingredients

• 3 tablespoons olive oil
• 5 cloves garlic, minced
• 1 large onion, diced
• 3 carrots, thinly sliced
• Kosher salt
• 4 yellow squash, sliced
• 1 tablespoon curry powder, or more to taste
• 1/2 cup dry white wine, optional
• 6 cups chicken broth
• Heavy cream, for drizzling, optional

Directions

1. Heat the olive oil in a heavy pot over medium heat.
2. Add the garlic and onions and stir to coat.
3. Add the carrots and cook until starting to soften, about 3 minutes.
4. Sprinkle in a little salt.
5. Add the squash and cook, stirring, until soft and tender, a few minutes.
6. Add more salt to taste and the curry powder.
7. Pour in the wine if using.
8. Let the wine evaporate for about 30 seconds, then pour in the chicken broth.
9. Bring to a boil, reduce the heat to a simmer, cover the pot and cook for 1 hour.
10. After 1 hour, taste and adjust the seasoning. Remove from the heat.
11. Puree the soup using an immersion blender, or in batches in a regular blender.
12. Return the soup to a simmer and serve hot.

Source
http://www.foodnetwork.com/recipes/ree-drummond/carrot-and-squash-curry-soup.html

Grilled Tequila Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup extra-virgin olive oil
• 1/4 cup tequila
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 limes
• Kosher salt and freshly ground black pepper

Directions

1. Put the chicken breasts in a resealable plastic bag and add the oil, tequila, chili powder, cumin, the grated zest of both limes and some salt and pepper.
2. Seal the bag and squish it all together.
3. Refrigerate for 30 minutes or up to 2 hours.
4. Heat a grill or grill pan over medium-high heat.
5. Remove the chicken from the bag, shaking off any excess marinade.
6. Grill until the chicken is well browned and cooked through, 5 to 6 minutes per side.
7. Remove and let rest on a plate.
8. When just cool enough to handle, shred the chicken with a fork.

To Freeze

Place whole, grilled chicken breasts flat in a freezer bag or air tight Ziploc container and place in the freezer.

Source
http://www.foodnetwork.com/recipes/ree-drummond/grilled-chicken-tacos-with-strawberry-salsa.html

Classic Hummus

Ingredients

• 3 cans (14.5 Oz.) Garbanzo Beans, Rinsed And Drained
• 1/3 cup Plus 1 Tablespoon Tahini
• 3 cloves Garlic, Chopped, Or More To Taste
• 1/2 whole Lemon, Juiced
• 1/2 teaspoon Ground Cumin, Or More To Taste
• Salt To Taste
• Fresh Basil Or Italian Parsley
• 3 Tablespoons To 5 Tablespoons Cold Water
• 1 Tablespoon Olive Oil

Directions

1. Combine chickpeas with all ingredients, except water and olive oil, in a blender or food processor. 
2. Pulse until mixture becomes somewhat smooth and combined, but do not over mix. 
3. Add water as necessary to facilitate blending. At the end, add olive oil and pulse no more than three times, just to incorporate.
4. Pour mixture into a bowl and stir to ensure mixture is combined. Serve immediately or refrigerate for up to three days in the fridge.

Source
http://thepioneerwoman.com/cooking/classic-hummus

Fresh Ginger Salad Dressing

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger
• 1 tablespoon lime juice
• 1 tablespoon granulated sugar
• 2 cloves garlic, finely diced

Directions

1. Shake all ingredients together to combine.

Source

http://www.foodnetwork.com/recipes/ree-drummond/ginger-steak-salad.html

Honey Dijon Vinaigrette

Ingredients

• 2 teaspoons honey
• 2 teaspoons Dijon mustard
• 2 teaspoons white wine vinegar
• 1/2 cup olive oil
• Salt and freshly ground black pepper

Directions

1. In a bowl, whisk together the honey, Dijon and vinegar.
2. Whisk in the olive oil to emulsify.
3. Add some salt and pepper and mix.

Source

http://www.foodnetwork.com/recipes/ree-drummond/grilled-nectarine-salad.html

Chicken Piccata

Ingredients

•  2 boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 5 tablespoons olive oil
• 4 tablespoons butter
• 1 tsp garlic, minced
• 2 tablespoons capers,drained
• 1 cup dry white wine
• 3/4 cup chicken broth
• 2 whole lemons, freshly squeezed
• 2 tablespoons chopped parsley
• Salt and pepper
• Cooked pasta or rice

Directions

1. Pound the chicken breasts until slightly flatten. Season with salt and pepper, and dredge both sides of chicken in flour. Shake off the excess flour.
2. Melt 2 tablespoons of butter and 3 tablespoons of olive oil in a large skillet. Fry chicken breasts in hot oil, about 5 minutes each side, until cooked through and golden brown in color. Transfer chicken breasts to a plate.
3. Add the remaining butter to the skillet, add garlic and saute until fragrant. Add capers, lemon juice, wine, and chicken stock. bring to boil, scraping off the brown bits from the skillet.  Season with salt and pepper. Reduce by half.
4. Return chicken breasts to the skillet. Cook for another 5 minutes until the sauce is slightly reduced. Transfer chicken to a large plate, pour the sauce over the chicken and sprinkle with chopped parsley. Serve with cooked pasta or rice. 

Sources
http://thepioneerwoman.com/cooking/2010/03/monday-night-dinner-chicken-piccata

http://www.foodnetwork.com/recipes/ree-drummond/chicken-piccata-with-buttery-lemon-noodles.html

http://www.redshallotkitchen.com/2014/01/chicken-piccata.html

http://allrecipes.com/recipe/lemon-chicken-piccata

 http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2.html

Tortellini Chicken Noodle Soup

Ingredients

• 2 to 3 tablespoons olive oil
• 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
• 1 1/2 cups carrots, peeled and sliced into thin rounds (about 2 large carrots)
• 1 cup celery, diced small (about 2 large stalks)
• 3 to 4 garlic cloves, peeled and finely minced
• 64 ounces (8 cups) low-sodium chicken broth
• 10-16 ounces cheese tortellini
• 2 to 3 bay leaves
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon dried oregano
• 1 teaspoon pepper, or to taste
• 2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
• 1 tablespoon lemon juice, optional (1/2 lemon is fine)
• 1/3 cup fresh Italian flat-leaf parsley leaves (stems discarded), finely chopped (optional)

Directions

1. To a large Dutch oven or stockpot, add the oil, onion, carrots, celery, and sauté over medium-high head for about 7 to 10 minutes, or until vegetables begin to soften. Stir intermittently.
2. Add the garlic and sauté for another 1 to 2 minutes.
3. Add the chicken broth, tortellini, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 to 6 minutes or until tortellini are tender and cooked through. Stir intermittently. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of extra chicken broth or water is okay. At the end you will adjust the salt level.
4. Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through.
5. Taste soup and add salt to taste. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately. 

Notes
- Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
YIELD: about 10 cups
PREP TIME: 10 minutes
COOK TIME: about 20 minutes
TOTAL TIME: about 30 minutes

Source
http://www.averiecooks.com/2015/11/easy-30-minute-homemade-chicken-tortellini-soup.html

Roasted Brussels Sprouts

Ingredients

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 400 degrees F.
2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. 
3. Mix them in a bowl with the olive oil, salt and pepper. 
4. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. 
5. Shake the pan from time to time to brown the sprouts evenly. 
6. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Notes
Total Time: 50 min
Prep: 10 min
Cook: 40 min
Yield: 6 servings
Level: Easy

Source
1999, The Barefoot Contessa Cookbook - http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2.html

Sesame Noodles

Ingredients

Grilled Chicken

• 2 boneless, skinless chicken breasts
• 2 Tablespoons brown sugar
• 1 lemon, juiced
• 2 cloves of Garlic, minced
• 1/4 cup Soy Sauce
• 1/2 cup olive oil
• salt & pepper to taste

Noodles

• 12 ounces, fluid Thin Noodles, cooked and drained
• 1/4 cup Soy Sauce
• 2 Tablespoons Sugar
• 3 cloves Garlic, Minced
• 2 Tablespoons Rice Vinegar
• 3 Tablespoons Pure Sesame Oil
• 1/2 teaspoon Sriracha (Hot Chili Oil)
• 4 Tablespoons Olive Oil
• 4 whole Green Onions, Sliced Thin
• 1 package mushrooms (or any other seasonal veggie), sliced

Directions

1. Clean chicken and place both pieces in a 1 gallon zip top plastic bag. 
2. Pound chicken pieces until even thickness.
3. Add olive oil, soy sauce, brown sugar, lemon juice, garlic, salt and pepper. Seal bag, let sit for 30 min - 1 hr.
4. Grill chicken until cooked to 165° with crispy edges.
5. Allow chicken to rest then slice into strips on the bias.
6. For the sesame sauce, whisk all ingredients (except noodles, green onions, mushrooms/veg) together in a bowl. Taste and adjust ingredients as needed.
7. Saute mushroom/veg until cooked yet still crisp.
8. Cook noodles.
9. Place cooked, still warm noodles into sauce, toss to coat.
10. Serve topped with green onion, chicken and veg.

Notes

Source
http://thepioneerwoman.com/cooking/2010/08/simple-sesame-noodles