chicken and kale in parmesan cream sauce

Ingredients

• Servings: 2
• 1 bunch kale, stemmed and chopped
• 1/2 cup water
• 2 tablespoons red vinegar
• 1 pinch sea salt
• 6 ounces skinless, boneless chicken breast, diced
• 3/4 cup heavy whipping cream
• 2 tablespoons butter
• 1/4 teaspoon ground black pepper
• 1 (3 ounce) package grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• combine kale, water, red vinegar, and sea salt in a saucepan; cook over medium heat until the kale wilts, about 5 minutes. remove from heat and drain, reserving the liquid. set the kale aside.
• combine the reserved liquid and the chicken in the saucepan over medium heat; cook and stir until the chicken is no longer pink in the center, 7 to 10 minutes. stir the kale, cream, butter, and black pepper through the chicken; cook, stirring occasionally, until the butter melts and the mixture is hot, about 10 minutes. sprinkle parmesan cheese over the mixture; cook and stir until the cheese melts and the sauce thickens, 3 to 5 minutes.

chicken chow mein (west indian style)

Ingredients

• Servings: 4
• 1 (8 ounce) package egg noodles
• 1/2 cup vegetable oil for frying, or as needed
• 2 chile peppers, chopped
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 (1 1/2 inch) piece ginger root, cut into strips
• 5 tablespoons dark soy sauce
• 2 skinless, boneless chicken breast halves, chopped
• 1 green bell pepper, cut into strips
• 2 large carrots, cut into strips
• 1 tablespoon ground pepper
• 5 tablespoons dark soy sauce
• 1/4 cup chopped fresh cilantro, or more to taste
• salt to taste (optional)
• 4 green onions, finely chopped

Recipe

Preparation Time: 35 mins Cook Time: 25 mins Ready Time: 1 hr


• bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. drain.
• heat vegetable oil in a large pot over medium heat. add chile peppers, onion, garlic, and ginger; cook until fragrant, 2 to 3 minutes. add 5 tablespoons dark soy sauce; fry for 1 more minute.
• cook and stir chicken in the onion mixture over high heat until chicken is no longer pink in the center, 5 to 7 minutes. add green bell pepper and carrots and cook until softened, about 5 more minutes.
• gently fold noodles into chicken mixture. mix in pepper, 5 more tablespoons dark soy sauce, and cilantro until heated through, about 5 minutes. sprinkle with green onion to serve.

secret spaghetti sauce

Ingredients

• Servings: 10
• 1/2 pound ground beef
• 1/2 pound italian sausage
• 4 carrots, quartered
• 1 large onion, quartered
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 (30 ounce) can crushed tomatoes
• 1 (30 ounce) can tomato sauce
• 2 tablespoons dried oregano
• 2 tablespoons brown sugar
• 1 tablespoon dried basil
• 1 teaspoon ground black pepper
• 1 teaspoon ground cinnamon
• salt to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• heat a large skillet over medium-high heat. cook and stir beef and italian sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease.
• chop carrots and onion in the food processor.
• heat olive oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic in the hot oil until onion is transparent, about 5 minutes. stir ground beef-sausage mixture, crushed tomatoes, tomato sauce, oregano, brown sugar, basil, black pepper, and cinnamon into onion mixture; simmer, stirring occasionally, until flavors have blended, about 30 minutes. season with salt.

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.

Cheesy Pumpkin Ravioli

Ingredients

• Servings: 6
• 1 (30 ounce) package cheese ravioli
• 1/2 cup mascarpone cheese
• 2 tablespoons butter
• 1 pinch ground black pepper
• 1 1/2 cups skim milk
• 1 cup pumpkin puree
• 1/2 cup grated pecorino romano cheese
• 1 tablespoon brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons salt
• 1 teaspoon nutmeg
• salt and ground black pepper to taste
• 1/3 cup pine nuts

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• fill a large pot with lightly salted water and bring to a rolling boil. stir in ravioli and return to a boil. cook uncovered, stirring occasionally, until ravioli float to the top and filling is hot, 6 to 8 minutes. drain.
• melt mascarpone cheese, butter, and a pinch black pepper in a saucepan over medium heat. stir milk, pumpkin, pecorino romano cheese, brown sugar, cinnamon, 2 teaspoons salt, and nutmeg into mascarpone cheese mixture. bring to a boil, reduce heat to low, and simmer until sauce thickens, 5 to 10 minutes. add cooked ravioli into sauce and toss to coat. season with salt and pepper to taste. top each serving with pine nuts.

yummy summer pasta

Ingredients

• Servings: 4
• 1 (13.25 ounce) package whole wheat rotini pasta
• 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1 (8 ounce) package sugar snap peas, ends and strings removed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/2 cup freshly grated pecorino romano cheese
• 1/4 cup thinly sliced fresh basil
• 1/2 teaspoon salt
• 1/4 tablespoon coarsely ground black pepper

Recipe

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


• bring a large pot of lightly salted water to a boil; cook the whole-wheat rotini at a boil until just beginning to become tender, 3 to 5 minutes. stir in asparagus and snap peas and cook until vegetables are bright green and pasta is tender, about 3 more minutes. drain pasta and vegetables, reserving 1/2 cup of the cooking water. transfer rotini, asparagus, peas, and the cooking water to a large serving bowl and keep warm.
• heat olive oil in a large skillet over medium heat; cook and stir onion until barely golden, 10 to 12 minutes; stir in lemon juice and lemon zest and cook until lemon zest is fragrant, about 2 minutes.
• toss onion mixture, pecorino romano cheese, and basil into the pasta and vegetables; season with salt and black pepper.

Like No Other Pasta Salad

Ingredients

• Servings: 12
• 1 (16 ounce) package penne pasta
• 1/2 large onion, chopped
• 1/2 large cucumber, sliced
• 1/2 cup canola oil
• 1/2 cup vinegar
• 1/2 cup sugar
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground mustard
• 1 1/2 teaspoons dried parsley
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 8 hrs 20 mins


• bring a large pot of lightly salted water to a boil. cook penne at a boil until tender yet firm to the bite, about 11 minutes. drain and rinse under cold water. transfer to a large bowl.
• blend onion, cucumber, canola oil, vinegar, sugar, garlic powder, salt, mustard, parsley, and pepper in a food processor or blender until smooth, about 2 minutes.
• pour sauce over pasta; toss to coat. refrigerate 8 hours or overnight.