Pasta Salad Pomodoro (tomato) w/ Pepperoni

• 1 pound uncooked pasta
• 1 C olive oil
• 3/4 C vinegar
• 3 packages Zesty Italian Dressing Mix (.6 oz pkg)
• 2 C grape tomatoes
• 2 small zucchini or cucumber chopped
• 6 oz. sliced turkey pepperoni cut into strips
• optional black olives, banana peppers or whatever you want to add

Cook and drain pasta, add all ingredients and chill.  If pasta soaks up all the dressing, feel free to add some bottled Italian Dressing to taste.

 

Thai Red Curry Coconut Chicken with Rice

This Thai Red Curry Chicken with Vegetables is wonderfully coconut creamy, bursting with layers of flavor, incredibly easy and all made in one pot!  Definitely a new favorite at our house and better than any restaurant!

 Ingredients

1 1/2 tablespoons coconut oil

1 pound chicken sliced into 1/4” slices then 2” pieces

1/2 large onion, chopped

2 tablespoons red curry paste (or 1/2 red and 1/2 green)

1 red bell pepper, thinly sliced then chopped into 2” pieces

1 orange bell pepper thinly sliced then chopped into 2” pieces

1 small zucchini or summer squash, sliced

other veggies can be added as available such as pea pods and mushrooms

2 teaspoons grated ginger

4 garlic cloves, minced

1 13.5 oz. can coconut milk

1 tablespoon cornstarch

2 tablespoon Thai Chili Sauce or more

2 tablespoons less sodium soy sauce

2 tablespoon fish sauce

2 tablespoons lime juice

1 tablespoon brown sugar

1 bay leaf

1 teaspoon dried basil

1 teaspoon dried cilantro

1/4 teaspoon pepper

sriracha to taste (optional)

Optional Garnish:

lime zest to taste
fresh basil
fresh cilantro
fresh lime juice

Instructions

Instapot method, add all but veggies and coconut milk to instapot and cook chicken.  You may need to add some chicken broth as needed for instapot cooking (up to two cups)  When chicken is done, add the remaining ingredients.  Serve over rice and add optional garnish.

OR

Heat oil over medium high heat in large nonstick skillet. Add chicken, onion and red curry paste and cook just until chicken is no longer pink. Add bell peppers, zucchini, ginger and garlic and sauté 1 minute.

Add half of the coconut milk. Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients (expect Garnishes).

Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. If you would like a thinner sauce, thin with water (I don’t do this). Discard bay leaf.

Garnish with additional optional fresh basil, cilantro, lime zest, lime juice and Sriracha to taste. Serve with rice.

Notes

**Chicken is much easier to slice if partially frozen. It will thaw quickly once sliced. You can slice your chicken and red bell peppers in advance for even quicker meal prep.

BASED ON https://carlsbadcravings.com/thai-red-curry-chicken-recipe/

Italian Sausage Soup

 

Ingredients

• 1 lb. Italian Turkey sausage (mild or hot as preferred)
• 1 1/2 cups chopped yellow onion(1 medium)
• 1 cup diced carrots (2 medium)
• 1 cup sliced celery (2 ribs)
• 1 cup diced bell or poblano pepper (1 lg)
• 1 Tbsp minced garlic (3 cloves)
• 4 cups bone broth or low-sodium chicken broth,(then more as desired to thin)
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can petite diced tomatoes or 1 can Rotel Tomatoes with chilis
• 1 1/2 tsp Italian seasoning
• 3/4 cup dry orzo pasta (or kale or collard greens)
• 3 Tbsp chopped fresh parsley
• 2 Tbsp chopped fresh basil (optional)
• Salt and freshly ground black pepper

Instructions

• Break sausage into chunks into pot, add water or broth if needed.  Let brown on bottom about 3 minutes, then turn and break up sausage and cook until no longer pink.
• 
  
• Add onions, carrots, celery and bell pepper and sauté until starting to soften, about 6 minutes. Add garlic and sauté 1 minute longer.
• 
  
• Add the rest of the ingredients (except pasta if using) to the mixture (you shouldn't need much salt).
• 
  
• Bring to a simmer then cover, reduce heat to medium-low and let simmer 5 - 10 minutes until veggies are almost soft.  You don't want them too mushy.
• 
  
• Add pasta at the end. Cover and let simmer, stirring occasionally (while scraping along bottom of pot as orzo will tend to stick). Cook until nearly al dente. About 8 minutes.
• Remove from heat. Stir in some ice (1/2 cup or so) if you want to help stop the orzo from cooking and getting mushy. Stir in fresh parsley and basil.
• 
  
• Serve warm, topping servings with grated parmesan if desired.

Notes

• Makes about 10 cups.

based on:  https://www.cookingclassy.com/italian-sausage-soup/

Tzatziki Salmon with Greek Spinach Salad and Marinated Beans

Tzatziki Salmon

2 pounds salmon fillets
1 Tbsp Greek seasoning*
½ cup refrigerated tzatziki sauce

Sprinkle fish with seasoning. Grill or Cook fish, skin sides down, in hot oil in a large skillet over medium-high heat 5 minutes. Turn fish; cook 3 minutes or until fish flakes with a fork. Serve with tzatziki sauce 

Greek Spinach Salad with Dressing:
¼ cup crumbled feta cheese, divided
2 Tbsp olive oil
1½ Tbsp lemon juice
½ Tbsp red wine vinegar
⅛ tsp Greek seasoning (or use dried oregano)
½ (8-oz) pkg arugula-spinach mix
¼ cup thinly sliced red onion
½ C cucumber, chopped 

Whisk together 1 Tbsp cheese, oil, lemon juice, vinegar, and seasoning in a bowl or mini blender. Add salad mix, onion, and cucumber; toss. Sprinkle with 3 Tbsp feta cheese optional.

Serve with White Bean Greek Salad

*Greek Seasoning:
1 ½ teaspoons dried oregano
1 teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried marjoram
½ teaspoon onion powder
¼ teaspoon garlic powder

Mix together and place in small container for use in recipes. 

Chicken Alfredo Stuffed Spaghetti Squash

 

Time to snuggle up with some comfort food that you won't feel too guilty about!

Ingredients-Serves 4

2 spaghetti squash (small)

1 1/2 tablespoons butter

1 clove garlic (minced)

2 tablespoons flour

1 1/4 cups milk (half and half or chicken broth depending on level of richness/health)

1/2 teaspoon salt optional

1 teaspoon Italian Seasoning

black pepper or cayenne (to taste)

1/2 C each of onion, bell pepper, zucchini and mushrooms

1/2 cup shredded Parmesan cheese (or 1/3 cup grated Parmesan cheese)

2 cups chicken breast (cooked, 8 oz., chopped into 1/2-inch pieces)

1/4 cup shredded Italian cheese (mozzarella, provolone, or a blend optional)

1 tablespoon fresh parsley (minced, optional)

Directions

Preheat oven to 400°F.

Line a baking sheet with parchment paper. Cut the ends from each spaghetti squash. With a sharp knife, slice each squash in half lengthwise. Spoon out seeds from each squash half. Arrange halves, cut side down, on prepared baking sheet.

Roast the squash for 50-55 minutes on the middle rack of oven, until it is fork tender. While squash bakes, prepare the chicken Alfredo filling.

Set a medium saucepan over medium-high heat and add butter. Once butter is melted, add minced garlic and sauté for 30 seconds, until fragrant. Sprinkle flour into the pan and whisk to form a paste. Cook for 30 seconds to 1 minute, then slowly pour milk into the pan, whisking to dissolve flour.

Cook sauce, whisking constantly, until it begins to bubble and thicken. Once thickened, turn off the heat. Add salt, black pepper, and Parmesan. Stir until cheese is melted. Fold in chopped cooked chicken and chopped veggies.

Remove baking sheet from oven and flip squash halves so they are cut side up. Use a fork to toss the strands in each half. Divide chicken Alfredo mixture evenly among squash halves, gently packing it into cavity. Sprinkle shredded cheese evenly over each mound of filling.

Return baking sheet to the middle rack of oven. Bake for 10-15 minutes, until cheese is melted and lightly golden, and filling is gently bubbling.

Check to see that squash is done. Remove from oven or add time as needed.

Transfer squash halves to serving plates and sprinkle with minced parsley, if desired. Serve immediately.

Based on this website with my changes:  https://www.yummly.com/recipe/Chicken-Alfredo-Stuffed-Spaghetti-Squash-9083665?makeMode=true&step=2

Garlic Parmesan Rolls

8 tablespoons butter softened

1/4 cup fresh parsley finely chopped (or 4 teaspoons dried)

2 Tablespoon fresh oregano (or 1 teaspoon dried oregano)

4 cloves garlic minced (or 1 Tablespoon minced from a jar)

2 teaspoons salt (or less)

1/4 cup shredded cheese optional

2 frozen loafs of bread (someday, I'll make bread from scratch)

INSTRUCTIONS

Combine all ingredients in a small bowl.

Frozen bread dough can be thawed out in refrigerator as directed on package.

Cut dough into 1-in. pieces, I use scissors.  Smear pieces with butter mixture (it's messy using hands). Place pieces on 2 thick cookie sheets or cooking stones that are buttered if you have them.  Or layer the buttery pieces into 4 – buttered 8-in. x 4-in. loaf pans. Loosely cover rolls or loaves with plastic wrap and let rise until doubled, about 1 hour.  Refrigerator will slow the rise if you are hoping to cook closer to dinner and you want to do this ahead of time.  Watch they don't rise too much though.

Meanwhile preheat oven to 350 degrees 15 minutes prior to the full rise.  Sprinkle with shredded parmesan cheese or cheese of your choice optional.

Bake at 350° for 30 minutes or until golden brown. The temperature of the baked loaves should read 200 degrees.

Goulash

 

Goulash

Ingredients

• 1 pounds ground beef
• 3 teaspoons minced garlic
• 1 cup chopped onion (1 large)
• 1/2 cup chopped celery
• 1/2 cup green pepper (1 large)
• 14 ounces tomato sauce
• 14 ounces tomatoes (for heat, use Rotel tomatoes)
• 1 teaspoon oregano
• 1 tablespoon Adobo sauce or smoked tabasco sauce-optional
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• ½ teaspoon red pepper flakes
• 1 14 oz. cans drained kidney beans
• 1 cups uncooked pasta (cooked and drained)
• 1/2 cup cheddar (optional)

Instructions

• In a large pan, sauté your ground beef, garlic, and veggies over medium-high heat until fully cooked. Drain if there's too much fat.
• Add all but pasta and cheese. Mix well.
• Lower heat, cover, and simmer for about 20 minutes, stirring occasionally.
• Add the cooked pasta and stir. Cover and simmer 30 minutes.
• Add only the cheddar cheese then cover and allow to sit until the cheese melts. Serve.
• This recipe stores well in the refrigerator for 5 days in an airtight container. I think it gets better the second day so may ahead if you want.

based on following link with changes that I grew up with:  https://www.callmepmc.com/old-fashioned-goulash-recipe/?fbclid=IwAR11DmVrumM3ehidgHe6X97CiB49hSqgvANjzYphDkRwB8R5-3fzLotEjZ8