25-minute tunisian vegetable couscous

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 red onion, chopped
• 1 zucchini, coarsely chopped
• 1 yellow squash, coarsely chopped
• 1 carrot, coarsely chopped
• 1 red bell pepper, coarsely chopped
• 1 yellow bell pepper, coarsely chopped
• 1/2 cup sliced baby portabella mushrooms
• 4 cups vegetable broth
• 1/2 teaspoon smoked sweet paprika
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh cilantro
• 1 (16 ounce) can chickpeas, drained
• 2 roma tomatoes, sliced
• 2 cups dry couscous
• 1 teaspoon grated orange zest
• 1 tablespoon grated parmesan cheese (optional)
• 1/2 teaspoon paprika (optional)
• 1 tablespoon finely chopped toasted almonds (optional)

Recipe

Preparation Time: 12 mins Cook Time: 13 mins Ready Time: 25 mins


• heat oil in large pot over medium-low heat. place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. stir in the red and yellow peppers and mushrooms; cook another 3 minutes. vegetables should still be firm.
• pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. bring mixture to a boil; reduce heat to low. stir in chickpeas and tomatoes. slowly pour in the couscous; stir. cover pot immediately and remove from the heat. let stand, covered, for 5 minutes. fluff couscous with a fork. the couscous should have absorbed about half the cooking liquid.
• serve at slightly warmer than room temperature. garnish with orange zest and the grated cheese, paprika, and almonds.

Classic Macaroni And Cheese

Ingredients

• Servings: 1
• 1 (16 ounce) package macaroni
• 1 pound sharp cheddar cheese, sliced
• 1 tablespoon butter
• salt and pepper to taste
• 1 (12 fluid ounce) can evaporated milk

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 375 degrees f (190 degrees c). bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• grease a 2 quart casserole dish. place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices. dot with butter and season with salt and pepper. repeat layering three times. pour evaporated milk evenly over the top of all.
• bake, uncovered, for one hour, or until top is golden brown.

bow ties with sausage, tomatoes and cream

Ingredients

• Servings: 6
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
• stir cooked pasta into sauce, and heat through. sprinkle with parsley.

chunky italian spaghetti sauce

Ingredients

• Servings: 6
• 2 (16 ounce) cans diced tomatoes
• 2 (15 ounce) cans tomato sauce
• 1 tablespoon garlic powder
• 2 teaspoons white sugar
• 2 teaspoons dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• combine diced tomatoes, tomato sauce, garlic powder, sugar, parsley, salt, oregano, basil, and pepper in a saucepan; bring to a boil. lower heat to medium-low, cover saucepan, and simmer until flavors blend, about 30 minutes.

mediterranean pasta

Ingredients

• Servings: 4
• 1 (8 ounce) package linguine pasta
• 3 slices bacon
• 1 pound boneless chicken breast half, cooked and diced
• salt to taste
• 1 (14.5 ounce) can peeled and diced tomatoes with juice
• 1/4 teaspoon dried rosemary
• 1/3 cup crumbled feta cheese
• 2/3 cup pitted black olives
• 1 (6 ounce) can artichoke hearts, drained

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. add linguine and cook for 8 to 10 minutes or until al dente; drain.
• place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble and set aside.
• season chicken with salt. stir chicken with bacon in a large skillet or saucepan. add tomatoes and rosemary, and simmer 20 minutes. stir in feta cheese, olives and artichoke hearts and cook until heated through. toss with fresh cooked pasta and serve warm. garnished with extra feta if desired.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Pesto Chicken Florentine

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 4 skinless, boneless chicken breast halves - cut into strips
• 2 cups fresh spinach leaves
• 1 (4.5 ounce) package dry alfredo sauce mix
• 2 tablespoons pesto
• 1 (8 ounce) package dry penne pasta
• 1 tablespoon grated romano cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
• meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
• in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
• add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.