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.

Summer Corn Pasta

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

1. Boil pasta. In last 3 mins, add corn. 
2. Drain and return to pot. 
3. Stir in cream cheese and bacon, season to taste. 
4. Top with parm.

Beth's Good Salad

Salad

• Mixed baby greens
• green onions, diced
• honey crisp apple
• toasted almonds
• shaved Parmesan
• croutons (directions listed below)
• top the salad with pepper!

Croutons

1. Cut bread small, add to a pan on low heat with equal parts butter and olive oil - maybe like 2tpsb of each?
2. Toast until all the liquid is absorbed and the bread starts to brown. Then lay out on a sheet pan, season them with salt and Italian seasoning or whatever you want, then toast in a 200 degree oven for 30-45 mins or until the bread feels crispy.

Dressing -- so I make this in descending amounts, I never measure but these are my best guess. Whisk until combined and it thickens then taste and adjust!

• 1/2 cup Oil or avocado oil
• 1/4 cup Balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tbsp Maple syrup
• Good sized pinch Flaky salt
• Pepper

Chicken Parm Meatballs

Ingredients

• Bag of frozen meatballs
• 1 jar marinara sauce
• 1/2 cup breadcrumbs divided
• ½ cup parmesan cheese finely grated
• 1 yellow onion finely chopped
• 2 teaspoons olive oil
• 2 cups mozzarella cheese shredded
• fresh basil for garnish (optional)

Directions

• Place onion, marinara sauce + 1/2 jar of water in the bottom of a baking dish
• Add frozen meatballs, stir gently to combine
• Bake for 20-45 minutes until the meatballs are hot
• Combine ½ cup breadcrumbs,¼ cup Parmesan cheese, 2 teaspoons olive oil, and a pinch of salt and pepper in a small bowl; mix with fork and set aside.
• Remove meatball from the oven
• Turn on your oven to the broil setting.
• Sprinkle 2 cups shredded mozzarella evenly over the meatballs followed by the breadcrumb mixture.
• Transfer to the oven and broil uncovered until the cheese is melted and bubbly and the breadcrumbs are golden-brown, about 2-3 minutes.
• Garnish with fresh basil and serve.

Notes

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Swap Suggestions

• Protein: Swap chicken meatballs for ground turkey, pork, or beef.
• Vegetarian: I recommend using the IMPOSSIBLE Meatballs or plant based ground protein substitute.
• Gluten-free: Use gluten free breadcrumbs.
• Other: The fresh basil can be swapped for chopped Italian parsley.

Kelsey Nixon's Caesar Salad Dressing

Ingredients

• 1/3 cup mayonnaise
• 2 teaspoons dijon mustard
• 2 minced garlic cloves OR frozen cubes
• 2 tablespoons fresh squeezed LIME juice
• 2 tablespoons white wine vinegar
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 1/2 cup avocado oil (or vegetable oil)
• 1/2 cup grated parmesan cheese

Directions

1. Blitz, whisk or shake all ingredients until well combined.
2. Taste and adjust seasoning with additional salt and pepper.
3. Store in an airtight container or mason jar in the refrigerator for up to a week.

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/

Artichoke Chicken

Ingredients

• 1 (14 ounce) can water-packed artichoke hearts, well drained and chopped
• 3/4 cup grated parmesan & Romano cheese
• 1/4 cup sour cream
• 1/2 cup Duke's
• 2 garlic cloves, minced (or use some garlic powder)
• 3 or 4 skinless, boneless chicken breast halves
• salt & pepper

Directions

1. Preheat oven to 375 degrees and brush a 13x9 inch baking dish with olive oil.
2. Pat the chicken dry then salt and pepper the chicken on both sides. Place in the baking dish.
3. In a bowl, combine the artichoke hearts, parmesan cheese, mayo, sour cream and garlic. Stir together until combined. Spread the artichoke mixture over chicken breasts.
4. Bake, uncovered, for 30-35 minutes in the preheated oven, or until chicken is no longer pink in the center, the juices run clear and the top starts to slightly brown.

Notes
- Can use marinated artichoke hearts from the jar too
- Serve with tossed couscous salad

Source
https://www.allrecipes.com/recipe/69538/artichoke-chicken/

https://www.the-girl-who-ate-everything.com/artichoke-chicken/