'LAZY SUNDAY CASSEROLE'

 

This hearty one dish meal is perfect for when the weather gets cold! Packed with healthful vegetables and the tang of balsamic vinegar, you can't go wrong. Make extra because the leftovers are equally as yummy!

 

INGREDIENTS:
6 sausages (I used turkey)
1 pound sweet potatoes
1/2 pound baby carrots
1/2 yellow or red bell pepper
1 large onion
2 cups button mushrooms, cut in half
2 garlic cloves
2 tbsp olive oil
freshly cracked black pepper
1 1/2 tsp Italian herbs
1/2 cup chicken broth
4 tbsp balsamic vinegar
1 cup grape tomatoes

DIRECTIONS:
-Peel the potatoes, wash them and cut each potato in 1"-2" pieces.
-Peel and cut onion into 8 wedges.
-Slice bell pepper into strips.
-Place potatoes, onion, mushrooms and onion in a big roasting tray.
-In a bowl, combine the oil with the Italian herbs, grated or chopped garlic, and chicken broth.
-Pour mixture over veggies and toss to coat.
-Season with salt and pepper.
-Cover the tray with aluminum foil and pop it in a preheated oven. Bake at 450F for 40 minutes.
-While veggies are in the oven, cook sausages on the stove top until outside is browned (They don't have to be fully cooked because you will cook them in the oven also). Cut sausages in half.
-After 40 minutes, or whenever the potatoes and vegetables are fork tender,  place the sausages and tomatoes amongst the veggies.
-Pour the balsamic vinegar over meat and veggies.
-Place the tray back in the oven, uncovered, for 15 minutes.
-Flip over the sausages and ladle some of the juices at the bottom  all over the food.
-Put it back in the oven for another 10-15 minutes, until everything is nice and brown.

SHOUT OUT:
This recipe was adapted from Kayotic Kitchen's Lazy Sunday Casserole dish. It was SO good I can't wait to try out more of her recipes!

TIPS and ADAPTATIONS:
-More veggies to add or swap out: zucchini, fennel, red skinned potatoes, parsnips, or butternut squash. Just make sure to cut all your veggies into similar sized pieces so they all cook at the same rate!
-Instead of Italian seasoning use dried, chopped rosemary.
-Use sweet, spicy, chicken, pork, turkey or beef sausage depending on your preferences!

REFRIGERATOR MAC & CHEESE

 

A quick weeknight 'Refrigerator' Mac & Cheese- aka- Whatever was in the fridge, throw it in! The cheese sauce was made with brie, jack cheese, cream cheese, cheddar and parmesan. Add a squirt of dijon and a splash of white wine and heavy cream. I also added some chopped spinach, roasted red peppers and shredded chicken. Sprinkle some breadcrumbs on top, and bake until hot and bubbly. Yum!

PROSCIUTTO WRAPPED SALMON

3 ingredients and 20 minutes. It doesn't get much easier than that! My Proscuitto Wrapped Salmon is the perfect weeknight meal and is a great recipe to help incorporate more healthy fish into your diet. If you're feeling up to trying something new, or are looking for a new way to prepare salmon- here's the recipe for you!

INGREDIENTS:
4 salmon fillets (boneless, skinless, and approximately 2 inches wide)
8 pieces of proscuitto (thinly sliced)
4 teaspoons of prepared pesto

DIRECTIONS:
-Spread 1 teaspoon of pesto on each salmon fillet.
-Wrap each fillet with 2 pieces of prosciutto.
-Place on a wire cooling rack on top of a baking sheet.
-Bake in a 400 degree oven for 15-17 minutes until prosciutto starts to slightly crisp.
-Remove from oven, serve and enjoy!

SHOUT OUTS:
This recipe came about when I had a lot of left over proscuitto in my fridge from party appetizers.

TIPS and ADAPTATIONS:
-Don't like salmon? Try this recipe with similar sized chicken breasts or pork chops. Just adjust the cooking time and temperature accordingly!
-Can't find prosciutto? Use bacon! It's just as delicious and adds a smoky taste.
-If you are without an oven, you can cook this meal over the stove top. Just flip carefully!
-Instead of pesto, try making the recipe with hot pepper jelly, sundried tomato paste, or a garlic aoli.

FAUX-TOMATO BISQUE

What can you whip up with only 10 ingredients and 30 minutes? A fabulous, faux-tomato bisque- that's what! This dairy-free soup is delightfully silky even without the typical addition of heavy cream. Grill up a cheese sandwich and take a trip down memory lane with this grown up version of a childhood favorite!

INGREDIENTS:
28oz can of tomato puree
15oz can of white kidney beans, drained and rinsed
2 tbs. onions, small diced
2 gloves garlic, minced
1 1/2 cups chicken broth
1 1/2 tsp. salt
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. ground black pepper
2-3 tbs. grated parmesan cheese (optional)
extra virgin olive oil

DIRECTIONS:
-Warm 1 tbs. olive oil in a large pot over medium-low heat.
-Add garlic and onion and cook until soft and transparent (about 5-7 minutes).
-Puree beans and broth in a blender until smooth.
-Add bean puree to garlic and onions and pour in tomato sauce.
-Add in salt, basil, oregano, pepper, and cheese.
-Cook soup until warmed through.
-Serve alone, or with a grilled cheese sandwich, and enjoy!

SHOUT OUTS:
This soup was inspired by Bodega in Columbus, Ohio and their Monday night special: $2 for a grilled cheese and delicious tomato bisque!




TIPS and ADAPTATIONS:
-Try the soup with fresh basil. Substitute dried basil for 1 tbs. of chopped, fresh basil.
-Instead of serving alongside a grilled cheese, try topping the soup with cheesy croutons or even Goldfish Crackers!
-Add in some extra protein with some shredded chicken.
-Increase the healthy benefits by mixing in some sauteed mushrooms or zucchini.

EGGPLANT PARM BAKE

Eggplant Parmesan has been a favorite of mine for years. This meaty vegetable is a perfect meatless-meal that everyone will enjoy. I would always egg it, bread it, fry it, and bake it until I realized I could SKIP the frying process and it would still taste just as great! This slims down the meal quite a bit, plus you get to skip the cleaning of the greasy pans- 2 big wins in my book! Try my eggplant parm bake tonight, but make extra because you and your family are going to want seconds!

INGREDIENTS:
2 medium or 4-5 small eggplants
1 cup bread crumbs
1/3 cup flour
2 eggs
2 tbs salt
3 cups tomato sauce (homemade or store bought)
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
extra virgin olive oil
a side of pasta (optional)

DIRECTIONS:
-Peel eggplants with a vegetable peeler.
-Cut off both ends of the eggplant, then cut the eggplants into 1/2" thick rounds.
-Lay the eggplant on a clean counter in a single layer and sprinkle with salt on both sides.
-After about 20 minutes, eggplants will have released some liquid. Pat the eggplants dry with some paper towels.
-Beat the eggs with 2 tablespoons of water in a medium sized, shallow bowl.
-In a larger, shallow bowl mix together the breadcrumbs, flour, and 1 tbs. of the parmesan cheese.
-Dip the eggplant into the egg, letting the excess drip off.
-Place the eggplant into the breading, shaking off excess. Place breaded eggplant onto a baking sheet.
-Continue to egg and bread each piece of eggplant. When finished, spray or drizzle a little bit of olive oil on each piece.
-Bake in a 375 degree oven for 20 minutes, flipping the eggplant rounds half way through.
-Cover the bottom of a 9x13 casserole dish with 1/4 cup of tomato sauce.
-Layer the bottom of the dish with a single layer of eggplant.
-Cover each eggplant with about 2 tbs. of tomato sauce and 1 tbs. of shredded mozzarella. Sprinkle some parmesan on top of the layer.
-Continue to layer in this fashion until all the eggplant pieces are used up. Make sure the top layer is sauce then cheese!
-Cook in the 375 degree oven for an additional 20-30 minutes, until cheese is melted and eggplant parm bake is hot and bubbly.
-Let cool, serve with a side of pasta (if you wish!) and enjoy!


SHOUT OUTS:
This recipe goes out to my Grandpa- eggplant is one of his favorites! And my grandma who taught my how to peel and salt the eggplant.

TIPS and ADAPTATIONS:
-Use seasoned breadcrumbs for a super simple dish. If you only have unseasoned bread crumbs, season it up yourself! Add a 1/2 tsp. each of garlic powder, onion powder, and Italian seasonings and 1/4 tsp. of pepper and paprika.
-Make the dish delightfully creamy and add some ricotta cheese in between each layer of eggplant.
-This is a GREAT make-ahead meal. Follow all steps except the second baking of the layered casserole. Cover and keep in fridge for up to 24 hours. Bake in a 375 degree oven for 45 minutes or until cheese is melted and the dish is hot and bubbly. If you'd like to freeze the dish, cover WELL with plastic wrap and foil and place in freezer up to a few months. Defrost in the fridge for 24 hours. Remove plastic wrap and foil and bake in a 375 degree oven for 45 minutes.
-Eggplants are best in the summer. Try cooking it with other tasty summer vegetables- layer the dish with thinly sliced tomatoes and fresh chopped basil!
-Add more veggies! Slice 1/4" rounds of zucchini and/or summer squash and egg, bread, and cook just as the eggplant.


LESSONS LEARNED:
-Why sprinkle with salt? Eggplants can sometimes taste slightly bitter. The salt draw out the liquid that causes the bitterness. Salting also helps cut down on the fat that can be absorbed into the vegetable.
-To select a tasty eggplant, look for moderately sized eggplant (not too big, not too small). Skin should be smooth, shiny, and be firm to the touch. Make sure it has a green stem attached.
-There are many different types of eggplants. They range in color from purple to green to white, solid colored and striped, short and fat, or long and thin. All are tasty, I'd advice you to try a variety!

WEEKNIGHT CHICKEN PAPRIKASH

If you've ever tried Chicken Paprikash, it's probably because your Hungarian grandmother slaved away all Sunday at the stove making it for you... and you no doubt reaped the benefits of her hard work. Well, I've lightened up this comfort food and turned it into a simple enough dish that you can whip it together in no time flat, even on a weeknight. Greek yogurt adds a protein packed tang and a few slices of smokey bacon pairs perfectly with the paprika. Tossing in some vitamin rich veggies like peas and bell peppers offer some added health benefits and makes you feel a little less guilty about indulging in this Hungarian favorite.

INGREDIENTS:
3 slices of bacon
2 cups cooked chicken breasts, chopped into 1" pieces
1 red bell pepper, chopped into 1/2" pieces
1 small yellow onion, chopped into 1/2" pieces
2 cloves garlic, minced
1 cup chicken broth
1/2 cup plain Greek yogurt
2 tsp. cornstarch
1 package (1 lb) frozen gnocchi dumplings, cooked according to package directions
1/2 cup frozen peas
1 1/2 tbs. paprika
extra virgin olive oil

DIRECTIONS:
-cut the bacon into 1/2" pieces
-fry the bacon in a large pan with high sides on medium heat for about 5 minutes
-remove bacon from pan and set aside
-carefully wipe the pan of the bacon grease with a paper towel
-add 1 tsp. olive oil to the pan and reduce the heat to medium-low
-add the peppers, onions, and garlic to the pan, and cook for about 7-10 minutes until onions are soft and transparent
-in a small mixing bowl, whisk together chicken broth, yogurt, paprika, and cornstarch
-add mixture to the pan and reduce heat to low/simmer
-add chicken, gnocchi, peas, and 3/4 of the cooked bacon and stir to combine
-season well with salt and pepper
-cook on low for about 10 minutes until warmed through
-serve with a garnish of remaining 1/4 of bacon and enjoy!

serves approximately 3-4

SHOUT OUTS:
This is an adaptation of my mom's recipe we ate growing up. I've made my recipe a more quick-cooking one, and added a few ingredients inspired by other paprikash dishes I have eaten.

TIPS and ADAPTATIONS:
-If you can't find gnocchi, egg noodles are also a common accompaniment to paprikash.
-Want it lactose free? Puree some lactose-free cottage cheese in a blender with about 1/4 cup of broth (until it becomes the same consistency as sour cream). I've used Lactaid brand and it works great!
-To make it a little richer, use white wine instead of broth. Or, to make it more cost efficient, use water instead of broth.
-You can swap sour cream in place of yogurt.
-Make the cooking easier by using a storebought rotisserie chicken!
-Try it with pork! Cut up a cooked pork tenderloin and add it to the dish instead of chicken.
-Make it vegetarian: toss in some roasted zucchini and eggplant and a handful of chopped spinach in place of the meat. Add some chopped celery and carrots in with the sauteed onions and peppers, too.
-Don't like peas? Leave them out!
-Family won't eat the veggies? Puree the red pepper and onions and add some grated carrots into the dish too- they will go unnoticed and the dish will taste great!
-You can leave the bacon out if you'd like; it just adds a nice smokiness I like in my dish.

MINI TURKEY and SPINACH MEATLOAVES with CAULIFLOWER MASH

Don't let the dried out, bland memories of meatloaf deter you trying out this meal! My lean turkey meatloaf stays moist and flavorful with the help of sauteed veggies and hearty spinach. Topped with some zesty bbq sauce and placed atop a mound of my cauliflower mash, you'll think you died and gone to healthy food heaven!

INGREDIENTS:
for meatloaves:
1 lb ground turkey
1 small onion, small diced (about 1 cup)
2 cloves garlic, minced
1/2 cup green bell pepper, small diced
1/2 cup mushrooms, small diced
5 oz. frozen spinach, thawed and liquid squeezed out (about half a package)
2 eggs, beaten
1/4 cup breadcrumbs
1/4 cup grated cheddar cheese
1/3 cup milk
6 tbs. bbq sauce (plus more for serving)
extra virgin olive oil

for cauliflower:
1 head cauliflower, rough chopped
3 cloves garlic, peeled and cut in half
1/3 cup Greek yogurt or sour cream
2 tbs. grated parmesan cheese
salt and pepper to taste
extra virgin olive oil

DIRECTIONS:
for meatloaves:
-warm 1 tbs. olive oil in a medium sized pan over medium-low heat
-add onion, bell pepper, mushrooms, and garlic and toss to coat in oil
-let cook for 15 minutes, until veggies are soft and transparent, but not browned
-remove from heat and let cool
-in a large mixing bowl, combine cooled vegetable mixture, spinach, eggs, breadcrumbs, cheese, milk, and 1 tbs. olive oil
-mix in ground turkey until everything is combined (do not over mix!)
-divide meat mixture into 6 equal sections
-take each section of meat, and roll into an oval shape
-flatten oval into about 3/4"-1" thick patties, repeat with the following 5 sections of meat
-place patties on a wire wrack on top of a baking sheet
-spread 1 tbs. bbq sauce on top of each patty
-bake in a 400 degree oven for 30-40 minutes until meat is firm to the touch

for cauliflower:
-place a large piece of foil on a baking sheet and spray with non-stick spray
-place chopped cauliflower and garlic on foil, and cover with another piece of foil
-roll the edges of the foil together making a pouch
-roast at 400 degrees for 30 minutes
-remove top piece of foil and increase the oven temperature to 450 degrees
-cook for an additional 20 minutes
-remove cauliflower and place in a large bowl
-mash with a potato masher until you get the consistency of mashed potatoes
-add yogurt, cheese, and salt and pepper to taste

makes 6 servings

SHOUT OUTS:
The turkey meatloaf was inspired by my dear friend Dave Evans and the cauliflower mash was inspired by a recipe from Rocco DiSpirito's cookbook Now Eat This!

TIPS and ADAPTATIONS:
-Make this meatloaf with ground beef or with ground chicken too!
-Don't have frozen spinach? Skip it, or add in a handful of fresh chopped spinach to your onion mixture and let it cook down. You don't need to use a full 10 oz. of spinach either, especially if you are just starting to introduce it into your meals.
-Add more veggies to the mix like grated zucchini or carrot.
-Make the cauliflower seem even more like mashed potatoes by adding 1 or 2 mashed potatoes to the mix. It's still healthier than it was before, and you'll never know the difference!
-Use a spicy bbq to top your patties with to add a kick, or try topping the patties with your favorite marinara sauce for an Italian style meal!
-Need the recipe to be dairy free? Leave out the cheeses and replace the milk and yogurt with chicken broth.
-Feeding a smaller crowd? Split the recipe, or make the whole recipe and freeze half the raw patties for another night's dinner!
-Make the cauliflower more delectable by adding in such things as: fresh or dried herbs, chopped sundried tomatoes, or kernels of sweet corn.

'CREAMY' CHICKEN and WILD RICE SOUP

It's hard to believe that you can indulge into something so creamy when it doesn't even have cream in it! Well you'll become a believer when you try my 'Creamy' Chicken and Wild Rice Soup. Pureed white beans not only give this soup major protein, but they add a rich and velvety depth to it too. Anybody can take these 12 simple ingredients and make dinner soup-er tasty tonight!

INGREDIENTS:
4 oz. box wild rice (I used Reese brand)
2/3 cup celery, chopped into 1/4" pieces
2/3 cup carrots, chopped into 1/4" pieces
1 small onion, small diced (about 1 cup)
2 garlic cloves, minced
2 15 oz. cans of white kidney or cannelli beans, drained and rinsed
3 cups chicken broth
1 1/2-2 cups cooked, shredded chicken
3 tbs. grated parmesan cheese
1 tsp. salt
1/2 tsp. ground pepper
extra virgin olive oil

DIRECTIONS:
-place rice and 1 1/2 cups water into a medium sized pot and bring to a boil
-reduce heat to a simmer, cover with a tight fitting lid, and cook for 50 minutes
-meanwhile, warm 2 tbs. olive oil in a large soup pot
-add celery, carrots, onion, and garlic and cook on medium-low for 10 minutes
-using a food processor or blender, puree beans with 1 cup of chicken broth (adding more broth if the mixture is too thick to puree)
-add pureed beans and add remaining broth to the pot of veggies
-add in chicken, cheese, salt, and pepper and stir until combined
-keep on medium-low/low heat until veggies become soft
-once rice is finished cooking, add to the soup pot, and stir until combined
-serve and enjoy!

makes 4-5 servings

SHOUT OUTS:
This recipe was designed after one of my favorite soups from at Panera Bread, only mine is healthier with the absence of the cream!

TIPS and ADAPTATIONS:
-Make the dish vegetarian by leaving out the chicken and use vegetable broth instead of chicken broth.
-Try the soup with ground turkey instead of shredded chicken!
-Toss in some dried herbs such as oregano, parsley, and/or thyme. (Just remember- a little goes a long way with dried herbs!)
-Need it dairy free? Just leave out the parmesan!
-Can't find a box of wild rice? Just find some kind of wild rice mix of rice, and cook about 1 cup of it with 1 1/2 cup water.
-Skip the rice and add little dumplings to the soup instead- yum!
-Toss in some frozen corn or peas, or some chopped zucchini or spinach to boost the veggies in the soup!
-Save some time and effort- use a store bought, cooked rotisserie chicken.
-Freeze the soup into individual containers, and pull one out when you need a quick lunch or dinner!

TURKEY and VEGGIE JOES

Time to remaster a childhood favorite- the sloppy joe! And what better way to do it than making it healthier (and tastier) too! Lean ground turkey pairs perfectly with the mild flavors of zucchini and mushrooms and a full condiment shelf in the fridge makes this meal a snap to throw together. Though I haven't figured out how to make them less sloppy, I have figured out how to make them delicious! Try them tonight, and take a trip down memory lane...

INGREDIENTS:
1 lb ground turkey
1/2 cup green pepper, cut into 1/4" pieces
1/2 cup mushrooms, chopped
1/2 large zucchini, cut into 1/4" pieces (about 1/2-3/4 cup)
1 clove garlic, minced
8 oz. can tomato sauce
2-3 tbs. white vinegar
1/2 cup ketchup
1/2 cup bbq sauce
1 tbs. worcestershire sauce
1 tbs. yellow mustard
1/2 tsp. chili powder
salt and pepper to taste
1 tbs. hot sauce (optional)
extra virgin olive oil
buns for serving (optional)

DIRECTIONS:
-warm 2 tbs. olive oil in a large skillet over medium heat
-add turkey, bell pepper, zucchini, mushrooms, and garlic and cook until turkey is no longer pink, breaking up the meat into small pieces as it cooks
-add the rest of the ingredients, and simmer until slightly thickened and warmed through, about 10-15 minutes (reducing the heat to medium-low)
-serve on a bun or eat with a fork and enjoy!

serves approximately 5 people

SHOUT OUTS:
This dish was inspired by a recipe out of one of my favorite cooking magazines, Clean Eating.

TIPS and ADAPTATIONS:
-Save on money and calories: use less meat and add more green pepper, zucchini, and/or mushrooms.
-Reduce the calories even more by using a flat bread bun like Pepperidge Farm's Deli Flats or eat the meal with no bun at all!
-Make it vegetarian by skipping the meat and adding more veggies like eggplant, yellow summer squash, grated carrots, and/or butternut squash.
-Make a big batch, and freeze the leftovers for later: defrost in the refrigerator overnight and heat in the microwave or in a skillet over medium-low heat.
-Try the dish with ground chicken or ground beef too!
-Like your sloppy joes sweeter? Add a teaspoon or two of brown sugar.
-Instead of a bun, try the turkey meat on top of mashed potatoes, polenta, spaghetti squash, or pasta noodles.
-Make the joes extra spicy by adding extra hot sauce or a healthy pinch of cayenne pepper.

RICE NOODLE BOWL

If you're looking for a satisfying meal that involves very little cooking, quick preparation from healthy pre-packaged foods, and looks oh-so-impressive when it's sitting in front of you- then you've just found it! My rice noodle bowls are so simple to put together and all the different flavors tasted together just explode in your mouth! It's spicy, sweet, salty, smooth, warm, crisp, and fresh all in one delicious bowl. So if you're feeling a little 'exotic' tonight, whip up some noodle bowls and you'll be a fan for life!

INGREDIENTS:
7-8 oz. rice noodles (Thai style, such as Annie Chun's)
1 small onion, small diced (about 1/2 cup)
1 clove garlic, minced
1" fresh ginger, minced or finely grated (on a microplane)
1 cup cooked chicken, shredded
1/3-1/2 English cucumber, cubed into 1/4" pieces (about 3/4 cup)
3/4 cup cabbage, shredded
1/2 cup mushrooms, sliced
3/4 cup carrots, cut into matchsticks size
15 oz. can bean sprouts
2 tsp. soy sauce
2 tsp. fish sauce
3 tsp. rice vinegar
1 tsp. hot sauce (such as Sriracha)
4 cups chicken broth, warmed
3/4 cup cilantro, chopped
1/2 cup peanuts, chopped
1 lime, cut into wedges (for serving)
canola or vegetable oil

DIRECTIONS:
-cook noodles according to instruction on the package, set aside
-in a large skillet or wok, warm 1 tbs. oil over medium-low heat
-add onion, garlic, ginger, and mushrooms and cook for 5-7 minutes until onions start to soften
-add carrots, chicken, soy sauce, fish sauce, vinegar, and hot sauce
-stir and cook until warm through and combined
-divide the noodles evenly into 4 large soup bowls
-divide evenly the cabbage, bean sprouts, cucumber, and chicken mixture into the 4 bowls
-pour 1 cup warm broth in each bowl
-sprinkle with copped cilantro and peanuts
-serve with a lime wedge and chopsticks, and enjoy!

SHOUT OUTS:
I came up with this dish when we had a fridge full of Chinese leftovers (lettuce wraps) and I was looking to change up the taste and texture of the food. It went from cool, crisp, and spicy to warm and comforting, and quickly became a favorite!



TIPS and ADAPTATIONS:
-SAVE TIME! Use prepackaged shredded cabbage and carrots and a store bought rotisserie chicken.
-You can skip the fish sauce if you can't find it, don't have it, or don't want to use it. But- I recommend trying it. It has a deliciously mild flavor!
-No fresh ginger? Add a pinch of dried ginger instead.
-Don't like cabbage? Try this dish with chopped ice burg or romain lettuce.
-No cilantro? Chop up some mint and/or basil or you can use a combination of all 3 too!
-Try the dish with shrimp, beef, or pork!
-Can't find rice noodles? Use whole wheat angel hair pasta, or soba noodles.
-You can certainly leave out any ingredient you aren't fond of, and it will still taste delicious!
-Make this dish vegetarian: leave out the meat and add in some more veggies such as sliced bell peppers, cubed zucchini, and snow peas.
-You don't have to use chopsticks, but it makes eating the meal more of an experience!
-Like it spicy? Add on as much hot sauce as you'd like- but be careful! It is HOT!
-Most larger grocery stores have great international sections where you can find such ingredients as the rice noodles, fish sauce, bean sprouts, rice vinegar, and thai hot sauce. No need to go to specialty stores anymore!
-Cook and chop all these ingredients up to a day ahead, and assemble the dish when you are ready to eat!

LESSON LEARNED:
-If you use rice noodles, this is a naturally gluten free meal! (Make sure to check the packaging of the noodles, just in case!)
-This meal is called many things: Vietnamese Noodle Bowl, Bun, Pho, Asian Noodle Bowl, Thai Noodle Bowl- they are all just about the same tasty dish with a few ingredient variations.
-If you've never used fresh ginger before, take off the brown outer skin with a vegetable peeler or a knife, cut off the 1" 'knob' and grate/mince the bright yellow ginger. With your leftover ginger, tightly double-wrap it in plastic, and keep it in the freezer. It will keep fresh for months this way!

VEGETARIAN STUFFED SHELLS

These tasty little pasta shells are the perfect carrier for cheese and vegetables. Creamy ricotta pairs up with roasted veggies to make this dish not only delicious, but healthy! My vegetarian stuffed shells are great for large family meals or dividing up into smaller serving dishes and freezing for later. This versatile dish shows you how to go 'vegetarian' tonight and I promise, you won't miss the meat!

INGREDIENTS:
1 box of jumbo pasta shells (you'll need about 30 shells, or a 10 oz. box)
1 medium sized eggplant
1 medium sized zucchini
1 small yellow onion (1/2-3/4 cup), small diced
2 cloves garlic, minced
4 large mushroom caps (such as crimini or button mushrooms), halved and sliced thin
1-2 handfuls fresh spinach
15 oz. ricotta cheese
1 egg
pinch of nutmeg
1 tbs. prepared pesto
1/4 cup parmesan cheese
salt and pepper
2-3 cups marinara sauce (jarred or homemade)
1/2 cup shredded mozzarella cheese
extra virgin olive oil

DIRECTIONS:
-boil and prepare pasta shells according to directions
-peel eggplant, and cut it and the zucchini into 1/2" cubes
-place eggplant and zucchini on a large baking sheet
-drizzle about 2 tbs. olive oil on top of eggplant and zucchini, sprinkle on some salt and pepper, and toss to coat
-cook vegetables in a 400 degree oven for 15 minutes
-meanwhile, in a medium sized skillet, warm 1 tbs. olive oil over medium-low heat
-add garlic, onion, and mushrooms and cook for 5-10 minutes until onion starts to turn transparent
-stir in the spinach and let it wilt in the warm mixture
-in a large mixing bowl, stir in beaten egg to the ricotta cheese
-add vegetables, onion mixture, pesto, parmesan cheese, and a pinch of nutmeg
-fill each shell with 1 heaping tablespoon of ricotta filling and place in a greased 13x9 casserole dish
-cover with marinara sauce and top with mozzarella cheese
-cook in a 350 degree oven for 40-50 minutes, until cheese is melted and sauce is hot and bubbly
-serve and enjoy!

[shells before they are 'sauced']

[shells after they are 'sauced' and baked]

serves approximately 4-6

SHOUT OUTS:
These shells are a version of a creamy pesto vegetarian lasagna served at Vaccarro's Trattoria off of Ghent Road in Akron, Ohio.

TIPS and ADAPTATIONS:
-You can leave the egg out if you can't eat eggs!
-Add some meat to it such as: shredded chicken, crumbled sausage, or ground beef or pork.
-No time to cook and stuff the shells? Make this dish into a lasagna! Layer no-boil lasagna noodles with the ricotta filling and marinara sauce. Cook as directed on the noodle box.
-Put the shells into 2 8x10 casserole dishes, eat one now, and freeze one for later! Cover the dish you freeze with plastic wrap and then a layer of foil. Cook frozen shells at 350 degrees for 1.5-2 hours, until hot and bubbly.
-Need it milk free? If you can't find diary-free ricotta, try blending up some dairy-free cottage cheese in a blender or food processor. If the mixture is too thick, add a few splashes of chicken broth or water. Leave out out the additional cheeses, or use dairy-free cheese substitutes!
-No pesto? Chop up several fresh basil leaves or add in 1/2 tsp. dried basil or Italian herbs.
-Make it your own recipe: leave out the eggplant, add yellow squash, put in some more mushrooms...etc. Make it how YOU like it!
-Make it for a crowd! Double the recipe! Make ahead and keep in the fridge (for up to 24 hours) or freezer, and let it cook while you enjoy your company.

PUMPKIN TURKEY CHILI

Everybody loves a cup of chili to warm up to, so why not have a cup full of disease fighting nutrients such as beta carotene, potassium, zinc, vitamins C and E, magnesium, iron, and fiber? Well when you add pumpkin to your chili, you get all that and you won't even be able to tell the difference! Try my low fat pumpkin turkey chili today and the only thing you'll be worried about is if there is enough for seconds!

INGREDIENTS:
1 lb. ground turkey
15 oz. can kidney beans, rinsed and drained
15 oz. can pureed pumpkin
30 oz. can diced tomatoes
8 oz. can tomato sauce
1 green bell pepper, diced
1 small onion, diced
2 cloves garlic, minced
1/3 cup chicken broth
2 tbs. chili powder
2 tsp. coriander
2 tsp. cumin
1/4-1/2 tsp. cayenne pepper
1/8 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
extra virgin olive oil
grated cheddar cheese (for serving- optional)
sour cream (for serving- optional)
diced onions (for serving- optional)

DIRECTIONS:
-in a large pot, brown turkey meat in 1-2 tbs. olive oil
-in a large skillet, warm 1 tbs. olive oil over medium heat
-add to the skillet the green pepper, onion, and garlic and cook for 10 minutes, stirring occasionally
-add the green pepper mixture to the browned turkey meat
-mix into the pot the kidney beans, diced tomatoes, tomato sauce, broth, and pumpkin puree
-add chili powder, coriander, cumin, cayenne, oregano, salt, and pepper and mix well
-cook until warmed through
-serve with typical chili fixings (like cheese, sour cream, or onions) and enjoy!

serves 6-8

SHOUT OUTS:
This recipe is my take on the delicious pumpkin turkey chili I had at the Wild Horse Winery in Templeton, California (along with many of their tasty wines!)

[Me at the Wild Horse Winery]

TIPS and ADAPTATIONS:
-Make sure you use 100% pure pumpkin puree and not pumpkin PIE puree which has pumpkin pie spices already added to it.
-Try the recipe with ground chicken or beef instead.
-Zest it up a bit and replace the 1/3 cup broth with beer or wine!
-Don't like your chili so chunky? Use tomato sauce instead of the diced tomatoes. You can also puree your onions and peppers into a 'paste' and then mix into the chili. It won't be so chunky, but you still get the great taste.
-If fresh pumpkins are in season, use 2 cups of roasted pumpkin chunks instead of the puree.
-Add roasted butternut squash, mushrooms, corn, grated carrots, or red bell peppers to the chili for added vegetables. Then you can...
-Make it vegetarian! Leave out the meat and add more veggies!
-Make the chili in advance, and freeze it for later!
-Keep it warm in a slow cooker- perfect for potluck dinners!

CHICKEN POT PIE

Talk about a slimmed down classic! I've taken an indulgent, calorie packed dish and turned it into a protein and veggie powerhouse. Velvety cannellini beans replace heavy cream in a typical chicken pot pie, and a variety of sauteed vegetables brings big flavor to this recipe. It's finished off with a thin layer of flaky pie crust and it will certainly leave you wanting more!

INGREDIENTS:
1 chicken breast, cooked and cut into 1/2" cubes
1/2 cup sliced carrots, cut into 1/2" pieces
1 cup green beans, cut into 1" pieces
1 cup sliced mushrooms
1/2 cup frozen peas
15 oz. can diced new potatoes, drained
1 small yellow onion, cut into 1/2" pieces (about 1/2 cup)
2 cloves garlic, minced
3/4 cup chicken broth
15 oz. can of cannellini or white kidney beans
1 tsp. salt
1/2 tsp. pepper
1 refrigerated, roll-out pie crust
extra virgin olive oil
1 egg

DIRECTIONS:
-over medium heat, warm 1 tbs. olive oil in a large pan and add carrots and onions
-cook until they start to soften and turn slightly brown, about 5-7 minutes
-add another 2 tsp. of olive oil to the pan
-add green beans, mushrooms, and garlic to the pan, reduce heat to medium-low
-cook vegetables for an additional 5-10 minutes, stirring occasionally
-meanwhile, drain and rise cannellini beans
-in a blender or food processor, puree the cannellini beans with chicken broth
-add pureed beans, peas, potatoes, chicken, salt, and pepper to vegetables, stir to coat
-cook for an additional 10 minutes on medium-low, stirring occasionally
-remove vegetable mixture from heat
-pour the mixture into 1 standard 9" pie pan (OR into 4 individual 5" small pie pans with about a cup of mixture into each individual pie pan)
-roll out pie dough and place on top of filling, cutting or folding in any extra pie dough along the rim (if using the small sized pans, divide the dough into quarters, then cut out one 5" circle from each quarter piece of dough)
-cut 3 slits into the center of the dough
-create egg wash: beat one egg with 2 tbs. water
-use a pastry brush to paint a thin layer of egg wash onto the dough
-cook in a 375 degree oven for 30 minutes until crust turns golden brown and flaky
-let cool, serve, and enjoy!

serves 4

SHOUT OUTS:
I created this recipe when I was using up some leftover white bean soup. It's turned into one of my most asked for dishes!

TIPS and ADAPTATIONS:
-Make it vegetarian! Nix the chicken and add more vegetables like zucchini, celery, broccoli, corn, sweet potatoes, or butternut squash.
-Like lots of crust? Double up- put a second pie crust in the pie pan before you pour in the filling. -Instead of using a regular pie crust, try using puff pastry. Place it on the filling, add the egg wash, and cook the same way!
-Make it festive! use a tiny cookie cutter to cut a shape into the center of pie crust instead of making slits.
-There ARE gluten free and dairy free pie crusts out there!
-If you can't find diced potatoes, buy whole potatoes and dice them yourself into 1/2" pieces OR
-You can use a fresh potato instead of canned. Peel and cut the potato, place in water, and boil until the potato pieces are fork tender.
-Here's what I use: refrigerated pie crust and canned potatoes
-Make double and freeze for later! Assemble the pie as instructed, just hold off on the egg wash until your ready to bake. Place the frozen pie in the refrigerator 24 hours before cooking so it can thaw.
-Try it with beef instead. Cook and cut up a tender beef cut such as sirloin.
-Don't like peas? Or carrots? Leave them out! It'll still taste great!
-This recipe is perfect for using up leftover turkey from Thanksgiving!
-If you don't own glass or ceramic individual pie pans, buy disposable aluminum mini pie pans- they work great and are perfect for portion control.

LESSON LEARNED:
-Why use an egg wash? It helps make the crust turn golden brown and look pretty and glossy. This step can be skipped, or try brushing on olive oil instead.
-Why cut slits into the crust? It allows the steam made from cooking the filling release from the pie, so it won't explode in your oven!

GREEN CHICKEN CHILI

As the weather grows colder, your tummy begs for something warm and comforting. Well, why not satisfy that craving with something warm, comforting, AND healthy?? My green chicken chili combines the mild heat of 3 different peppers and various spices, creating a delicate smokey flavor paired perfectly with the creaminess of the white beans. Lean shredded chicken provides the perfect meaty texture for this dish and the addition of chicken broth gives it that 'simmered all day' taste! So put away the traditional chili recipe for tonight, and give my green chicken chili a try!

INGREDIENTS:
1 cooked chicken breast, shredded
1 medium sized poblano pepper
1 anaheim pepper
1 jalapeño pepper
1 small white or yellow onion, chopped (about 1/2 cup)
2 cloves garlic
2 15oz. cans cannellini beans or white kidney beans
3/4 cup chicken broth
1 tbs. plus 2 tsp. cumin
2 tsp. coriander
1/2 tsp. chili powder
1/2 tsp. ground pepper
1 tsp. salt
extra virgin olive oil

DIRECTIONS:
-remove the stems, seeds, and ribs of the peppers
-rough chop the peppers into about 1" pieces
-put the peppers, onion, and garlic in a blender or food processor
-puree the pepper mixture into a thin paste, stopping to scrape down the sides of the blender/processor to make sure the ingredients are all minced into same size pieces
-in a medium sized pan, warm 1 tbs. olive oil over medium-low heat
-pour the pepper mixture into the pan and cook for 10 minutes, stirring occasionally
-drain and rinse one can of beans, then pour into the blender/processor with 3/4 cup of chicken broth
-process the beans until smooth
-in a large sauce pan, combine pureed beans and cooked pepper mixture
-drain and rinse the other can of beans, and stir them into the sauce pan with the pureed beans
-stir in the cumin, coriander, chili powder, pepper, and salt
-serve with a lime wedge and enjoy!

makes approximately 4 cups of chili

SHOUT OUTS:
This recipe is based on the delicious white bean chicken chili I always enjoy at Ruby Tuesday Restaurants.

TIPS and ADAPTATIONS:
-Enhance the nutritional value of the chili by adding in a handful of chopped fresh or frozen spinach or corn.
-Don't like a beany, chunky chili? Puree both cans of beans and chop the chicken up into smaller shreds.
-Try the chili with some shredded turkey- perfect for thanksgiving leftovers!
-Top with shredded jack or cheddar cheese, sour cream, onions, and/or oyster crackers just as you would other chilis.
-Like more heat? Keep the seeds in the peppers when you puree them or add a few drops of hot sauce to the chili pot.
-Make a double batch to serve more diners, or freeze it for eating later!
-This dish is dairy free, gluten free, AND low carb!

CORN BREAD PEPPERS

If you love corn bread muffins, then you'll love these: cubanelle peppers stuffed with healthy vegetables, fiery jalapenos, and moist corn bread- the perfect side dish! The sweet corn balances out the spicy peppers and the added mushrooms and spinach add delicious texture to the light fluffy corn mix. The only thing better than fresh corn bread is having an edible carrier for it!

INGREDIENTS:
2 large or 3 medium sized cubanelle peppers
1 box of corn muffin mix (I used Jiffy brand)
(mix needs: 1 egg and 1/3 cup milk )
3-4 button mushroom caps, chopped
1 clove garlic, minced
1/3 cup corn
1/4 cup frozen spinach, thawed and additional moisture squeezed/drained out
1/3 cup cheddar cheese
1 jalapeno, minced
extra virgin olive oil

DIRECTIONS:
-saute mushrooms and garlic in 1 tsp. olive oil, over medium-low heat for about 5 minutes, add corn, set aside
-mix corn muffin mixture with egg and milk (or with whatever your brand calls for)
-add to the muffin mix the mushroom and corn mixture, spinach, cheese, and jalapenos
-cut the cubanelle peppers in half lengthwise
-fill the pepper halves with the muffin mixture (about 1/3-1/2 cup of mixture per pepper) and place in a casserole dish
-bake in a 400 degree oven for 15-20 minutes, until corn muffin mixture is set
-let cool, serve, and enjoy!

serves 4 as a side dish

SHOUT OUTS:
This recipe was inspired by a recipe on Robin Miller's Quick Fix Meals on Food Network.

TIPS and ADAPTATIONS:
-Instead of cubanelle peppers, try poblanos!
-Use whatever corn muffin mix you would like... you will need about 6 muffin sized servings. The egg and 1/3 cup milk was what was needed for my muffin mix. Replace it with whatever your muffin mix needs!
-Make it dairy free: skip the cheese and use water, broth, or soy milk with the muffin mix.
-You can use canned jalapenos or even canned green chiles.
-Add some extra protein by adding a couple of tablespoons of black or pinto beans into the mix.
-Use fresh, frozen, or canned corn.
-Be careful when working with hot peppers... always wash your hands with soap immediately after cutting, and beware of touching your eyes! Or, just wear rubber gloves when chopping!
-This is a great side dish to bbq or latin style pulled pork or grilled, marinated fish or chicken.

STOVETOP CHICKEN PARMESAN

another Italian dish made simple! think you don't have time during your busy week to prepare a delicious classic? Think again! I've simplified chicken parmesan and packed in a ton of taste (with my secret weapon- biscuit mix)! This thin cut of chicken cooks up quick and stays tender when you smother it with a hearty tomato sauce and creamy mozzarella cheese. Plus, all you need is 2 shallow dishes and a skillet, so clean up is just as easy as cooking!

INGREDIENTS:
1 large chicken breast, split in 2 or 2 small chicken breasts
1 egg
1/4 cup seasoned breadcrumbs
1/4 cup biscuit/pancake mix
1 tbs. parmesan cheese
1/2 cup tomato/marinara sauce
2 tbs. shredded mozzarella cheese
canola/vegetable oil
extra virgin olive oil

DIRECTIONS:
-slice the chicken lengthwise into two 1/2" thin, even sized pieces or if using two smaller chicken breasts, pound out until 1/2" thick
-in a large shallow dish, mix breadcrumbs, parmesan cheese, biscuit mix
-beat egg with 1 tbs. of water in another large, shallow dish
-place chicken breasts in egg mixture, let excess drip off
-place chicken breasts in breadcrumb mixture and coat the chicken, shake off excess
-let chicken sit for about 5-10 minutes before cooking
-warm 2 tsp. olive oil and 2 tsp. canola/vegetable oil in a medium sized skillet
-place chicken into the skillet, and cook approximately 4 minutes on each side
-pour 1/4 cup of tomato sauce on each piece of chicken, and top with 1 tbs. of cheese each
-cover with a lid, and let cook 2-3 minutes, until cheese is melted
-serve with a side of pasta or vegetables, and enjoy!

makes 2 servings

SHOUT OUTS:
An Italian classic made quick enough for a weeknight dinner- anything I can eat with a side of pasta is a winner in my book!

TIPS and ADAPTATIONS:
-Use your own homemade tomato sauce, or use a jar of your favorite brand.
-Don't have biscuit mix? Just use flour.
-Don't have seasoned breadcrumbs? season your own! Mix in a few shakes of onion powder, garlic powder, pepper, paprika, salt, and Italian seasonings/dried herbs.
-If your chicken is browning too quickly on the stove top, you can melt the cheese in the oven. Place the chicken in an oven safe baking dish, and place under the broiler for 2-3 minutes.
-You can used thin sliced chicken cutlets instead of thin cutting your own chicken breasts, just adjust the cooking time if they are thinner than 1/2" to about 3 minutes each side.
-Make it dairy free, and skip the cheeses. Eat the chicken with just tomato sauce, or add a topping other than cheese such as sauteed mushrooms!
-When pounding out chicken, place the breast in a large zip-lock bag, or between to sheets of wax paper. Pound out with a meat mallet, or with a heavy skillet.
-Want to make it for a larger group? Just double or triple the recipe!

LESSON LEARNED:
It's important to let the chicken sit before cooking: it helps set the coating and bind better to the chicken, so it won't fall off when you cook it.

GREEK PASTA and EGGPLANT BAKE

This recipe is a delicious rendition of two Greek classics: moussaka (a layered eggplant dish) and pasticcio (a layered pasta dish). I took the best of both, married the flavors, slimmed it down, and created this tasty Greek inspired masterpiece. A sweet and savory meat sauce accompanied by a thick, cheesy sauce covering tender eggplant and comforting pasta means layer upon layer of unbeatable flavor. So save yourself a trip to Greece, and try my Greek pasta and eggplant bake instead!

INGREDIENTS:
1 medium sized eggplant
1/2 lb ground beef
8 oz. (1 cup) tomato sauce
1/2 cup red wine
1 cup uncooked pasta
1/8 tsp. cinnamon
1/8 tsp. nutmeg, plus one pinch
1/2 tsp. dried parsley
4 tsp. flour
1/2 tbs. butter
2 tbs. cream cheese
1 1/2 tbs. goat cheese
1 tbs. chicken broth
2 tbs. parmesan cheese, plus more for sprinkling
salt and pepper
extra virgin olive oil

DIRECTIONS:
-brown meat with about 2 tsp. olive oil in a pan, set aside
-cut off both ends of eggplant then peel eggplant
-cut lengthwise into 1/2 inch slices
-lay the slices of eggplant onto paper towels or a large cutting board and sprinkle lightly with salt -set aside for 20-30 minutes to draw out the moisture
-lightly shake off excess moisture from eggplant, blotting with a paper towels to dry the eggplant -in a large skillet, warm 1 tbs. olive oil over medium heat
-add slices of eggplant in a single layer, cook for about 3 minutes each side (working in batches if eggplant won't all fit in the skillet at once)
-remove from the pan and set aside
-add meat, tomato sauce, and red wine to a medium sauce pan and warm on low for about 30 minutes, until sauce has thickened
-add 1/8 tsp. nutmeg, cinnamon, and parsley, stir in and set aside
-cook the pasta 1-2 minutes under package instructions
-reserve 3/4 cup cooking water before draining
-in a 9x9 casserole dish, layer eggplant in the bottom of the dish
-pour the meat sauce mixture on top of the eggplant
-spread the cooked pasta on top of the meat sauce, set aside
-in the same pan the eggplant was cooked in, add 1 tbs. olive oil, butter, and flour
-whisk together over medium-low heat for about 1-2 minutes, until flour is wet and smooth
-add 3/4 cup of the reserved cooking water, and whisk until smooth
-add cream cheese, goat cheese, and chicken broth, whisk until smooth
-add a pinch each of salt, pepper, and nutmeg and parmesan cheese, whisk until smooth, remove from heat
-pour/spread cheese mixture evenly over pasta
-sprinkle atop additional parmesan cheese
-bake in a 375 degree oven for 30 minutes
-broil for an additional 3-5 minutes for a golden cheesy top
-let cool, serve, and enjoy!

serves approximately 2-3 people

SHOUT OUTS:
This recipe was inspired by the tasty meal I had at the Greek Festival of Saints Constantine & Helen Greek Orthodox Cathedral in Cleveland Heights, Ohio.

TIPS and ADAPTATIONS:
-Double the recipe for more servings.
-For the tomato sauce, use homemade, or a can/jar of your choice!
-You can make this meal meat free, just add an extra layer of eggplant and pasta. Make the tomato sauce as planned (just without the meat) and spread between the layers. You may need more than 1 cup though! Finish with cheese sauce as above.
-You can make this meal gluten free by skipping the pasta and adding an extra eggplant layers. Double the meat sauce too. Finish with cheese sauce as above.
-Use ground beef, ground veal, or crumbled sausage.
-Use the pasta shape of your choice: penne, elbows, spirals... even try a layer of lasagna noodles!
-If you don't want to use wine- don't! But use tomato paste instead of tomato sauce to skip the reduction process, adding a little bit of water or broth to thin it down slightly.
-Try mixing in some sauteed mushrooms or asparagus with the meat sauce.

GOAT CHEESE MACARONI with ROSEMARY CHICKEN and SPINACH

Who doesn't like macaroni? In my experience- not many! With this goat cheese macaroni you can transform a childhood favorite into a delicious culinary experience. Infused with the woodsy flavors of rosemary and the fresh, clean taste of spinach, a light coating of goat cheese gives the dish a delicate creaminess nearly impossible to resist. This recipe is perfectly measured for a romantic dinner for two, but can be easily doubled for a family feast! So get cooking and get lost in one of America's favorite comfort foods tonight!

INGREDIENTS:
1 uncooked chicken breast, sliced into 1/4" thin pieces
3-4 sprigs fresh rosemary
1 clove garlic, peeled and smashed
1 clove garlic, minced
1/4 cup onion, minced
1 tbs. butter
1/2 lb pasta
1 cup cooked frozen spinach, thawed and drained
2 oz. goat cheese
3 tbs. grated parmesan cheese
extra virgin olive oil
salt and pepper to taste

DIRECTIONS:
-in a medium sized pan, add butter and 1.5 tbs. olive oil and warm over low heat
-add smashed garlic clove, 1/8 cup of the onions, and rosemary sprigs and cook for 15 minutes
-remove garlic clove and rosemary sprigs, leave oil in pan (do not throw out rosemary)
-raise heat to medium-low and add chicken to the pan for about 3 minutes (or until cooked through)
-remove chicken, leave oil in pan, and add minced garlic and the rest of the minced onions, saute for about 10 minutes
-in a large pot, cook pasta according to package directions
-before you drain the pasta, reserve 1/2 cup of the cooking water
-place pasta back into the pot, add spinach, cooking water, goat cheese, and parmesan cheese
-remove the leaves from 1 or 2 of the cooked sprigs of rosemary and minced them, adding about 1 tsp. of the chopped rosemary to the pasta
-serve the pasta, garnish with a fresh sprig of rosemary and additional parmesan cheese
-enjoy!

serves approximately 2

SHOUT OUTS:
This recipe was inspired by the delicious goat cheese macaroni dinner I had at Michael Symon's Tremont restaurant, Lolita.

TIPS and ADAPTATIONS:
-Double the recipe to feed more
-Want it cow's milk free? Skip the butter and use olive oil instead.
-Can't find fresh rosemary? Use dried. Sprinkle about 1 tsp. on the chicken while it cooks, and an additional 2 tsp. mixed in when you add the spinach to the pot.
-You don't have to add spinach to your meal, BUT it does add great nutritional value and is a fresh tasted contrasting the rich creaminess of the goat cheese.
-Skip the chicken and make it vegetarian. You can also add additional veggies like sauteed summer squash, zucchini, mushrooms and eggplant.
-Use whatever pasta you please: penne, bowties, spirals, etc... whole wheat, regular, and even gluten free varieties like rice pasta!
-Try it with other herbs like sage and thyme in addition to the rosemary.

PESTO PASTA with GRILLED CHICKEN and ROASTED TOMATOES

This dish is all about big flavor concentration and with only 5 main ingredients, it's easy to get there! Nutty roasted garlic, sweet roasted tomatoes, and fresh basil pesto with hearty whole wheat pasta make the perfect well-rounded and healthy meal. With the ingredients available all year round, you can make this meal a permanent one in your dinner rotation!

INGREDIENTS:
1 cup prepared pesto
2 chicken breasts
6 cloves garlic, minced
1 pint cherry or grape tomatoes
1 lb whole wheat pasta
salt and pepper
extra virgin olive oil

DIRECTIONS:
-place garlic and 1 1/2 tbs. olive oil in a small sauce pan
-simmer over low heat for about 30 minutes, until garlic is golden brown and nutty smelling
-meanwhile, slice tomatoes in half, drizzle with about 1 tbs. olive oil, sprinkle with salt and pepper
-place tomatoes on a baking sheet in a 400 degree oven, and cook for about 20 minutes
-season chicken with salt and pepper, and cook on the grill
-let chicken cool, then slice thinly (1/8" thick), set aside
-boil large pot of water, cook pasta as directed
-drain pasta, place back into cooking pot
-mix in pesto, garlic, tomatoes, and chicken
-place pasta into a serving dish, or portion out, and enjoy!

SHOUT OUTS:
This recipe was inspired by my Aunt Suzy and Uncle Len who always provide us with homemade pesto, and delicious pesto pasta!

TIPS and ADAPTATIONS:
-Leave out the chicken for a vegetarian dish, or try instead of chicken try it with sliced turkey breast or steak.
-You don't have to grill your chicken, it can be cooked in the oven or in a pan, or you can even use a super market rotisserie chicken.
-Don't want to overload on garlic? Add a couple spoonfuls of chopped walnuts or pine nuts instead of the extra roasted garlic.
-Mix in some: sauteed mushrooms, artichoke hearts, caramelized onions, peas, and/or asparagus.
-Allow the noodles to cool, and make it a yummy cold pasta salad.
-Instead of roasting your own tomatoes, take a shortcut and chop up jarred sundried tomatoes or you can use a fresh chopped tomato too.
-Spice it up with a good spoonful of red pepper flakes.
-Use whatever type of pasta you prefer: whole wheat, regular, gluten free, short pasta, spaghetti...