Trader Joe's Rainbow Salad

 

Every time my friend makes this, I want to eat the whole thing. It's so fresh and light.

Trader Joe's Rainbow Salad

shared with my by Caroline Prince

1 cup cooked orzo pasta

1 bag baby arugula or spinach

1 (14 oz) frozen or canned corn, cooked and drained

1 cup TJ's quattro formaggio shredded cheese or parmesan

1 cup TJ's fresh bruschetta, drained

4-6 TJ's garlic chicken sausage links, cooked and sliced or chicken (optional)

3/4 c pepitas or sunflower seeds

1 c dried cranberries

One Skillet Creamy Sun Dried Tomato Chicken and Orzo

My family LOVED this! They said we should put it on a weekly rotation! YUM!

 One Skillet Creamy Sun Dried Tomato Chicken and Orzo

from Half Baked Harvest

INGREDIENTS:

• 2 tablespoons extra virgin olive oil
• 1 pound boneless, skinless chicken breasts or small thighs
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/4-1/2 teaspoon crushed red pepper flakes
• kosher salt and black pepper
• 2 tablespoons butter
• 1 medium shallot, chopped
• 2 cloves garlic, minced or grated
• 1 cup dry orzo pasta
• 1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 1 cup heavy cream
• 2 teaspoons Dijon mustard
• 1/3 cup grated parmesan cheese
• 2 cups fresh baby spinach
• 1/2 cup oil packed sun-dried tomatoes, oil drained
• juice of 1 lemon
• fresh rosemary, for serving (optional)

INSTRUCTIONS:

1. Preheat the oven to 400 degrees F.

2. Heat 1 tablespoon olive oil in a large oven-safe skillet set over medium-high heat. Rub the chicken with 1 tablespoon olive oil, the oregano, paprika, red pepper flakes, salt, and pepper. When the oil is shimmering, add the chicken. Sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.

3. To the same skillet, add the butter and shallot, cooking until fragrant, about 3 minutes. Add the garlic and orzo, cooking until lightly golden, 2-3 minutes. Add the wine and de-glaze the pan. Add 1 1/2 cups water. Bring to a boil, cook 3-5 minutes, then add the cream, mustard, parmesan, spinach, and sun-dried tomatoes, stirring until the spinach has wilted. Slide the chicken and any juices left on the plate back into the skillet. Transfer to the oven and cook, uncovered for 10-15 minutes, until the chicken is cooked through.

4. Serve the chicken topped with lemon juice and rosemary, if desired.

Quick and Easy Bowtie Lasagna

I'm at Jenn's house right now in Arizona and she made this pasta for us last night that was so good and so easy!  She says she makes it all of the time when she needs to deliver a meal to a family because its a crowd-pleaser as well.

credit

Quick and Easy Bowtie Lasagna

Pioneer Woman

• 1 pound Ground Beef or Turkey
• 5 cups Bow Tie Noodles
• 3 cups Spaghetti Sauce 
• 1 Tablespoon Olive Oil (optional)
• 1 teaspoon Salt
• ½ teaspoons Garlic Powder
• 1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
• ½ cups Mozzarella Cheese
• ½ cups Sour Cream

Fry ground meat in small pan. Meanwhile, cook noodles according to package directions.

After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce. 

Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.

Serve to your family and be prepared to have it disappear before your very eyes.

Creamy Cajun Pasta

I made this a few nights ago and it was a big hit. And I loved that it was relatively healthy. I subbed the sausage for chicken and only added one pepper. Also, I blended the canned tomatoes up a little but (not pureed) so it would be more palatable for my picky family.

Creamy Cajun Pasta with Smoked Sausage (chicken) and Peppers
Recipe by Our Best Bites
Ingredients:
1 teaspoon extra-virgin olive oil
1/2 pound smoked pork sausage, halved and cut into 1/4″ slices (I subbed chicken)
1 small red onion, halved and sliced
3-4 cloves garlic, minced
2 colored bell peppers (I used red and yellow), halved and sliced
1 15-ounce can diced tomatoes
1 1/2 cups water (high elevations increase to 1 3/4)
8 ounces pasta (I used trottole)
2 cups 1% milk
3 ounces low-fat cream cheese
1 teaspoon Cajun or Creole seasoning (like Tony Chachere’s)
1/2 teaspoon smoked paprika
2 tablespoons all-purpose flour
2 tablespoons butter
1 teaspoon minced garlic
1 cup (4 ounces) freshly grated Parmesan cheese


Instructions:
Preheat 1 teaspoon extra-virgin olive oil in a large skillet over medium-high heat. Add the sausage and cook 2-3 minutes or until it starts to release oil and is browning. Add the onions and cook until fragrant. Add the garlic and sliced bell peppers and cook until the peppers are tender-crisp. Remove from heat and transfer the sausage and peppers to a large plate. Set aside.
Return the pan to heat and add the tomatoes and water. Bring to a boil over high heat, then quickly add the pasta, reduce heat to medium-low, and cover. Cook until the pasta is al dente and the liquid is absorbed.
While the pasta is cooking, place the milk, cream cheese, Cajun seasoning, smoked paprika, and flour in the jar of a blender and blend until smooth. Heat the butter over medium heat in a medium saucepan. When melted, add the garlic and cook 1-2 minutes or until tender and fragrant. Add the mixture from the blender and cook until smooth and thickened to where if the back of a spoon is dipped into the sauce, you can trace your finger down the back of the spoon and that spot will stay clean.
Remove the sauce from heat and add the Parmesan cheese. Stir until melted and smooth.
Add the peppers and sausage to the pasta/tomato mixture and stir to combine. Add the garlic sauce and combine. Season to taste with Cajun seasoning and serve immediately. Makes 8 servings.

Bruschetta Chicken

Made this last night and didn't take a picture, so you get a google image. :)  It was amazing!  We loved it, and even better, it was SOOO easy to put together.  I love a quick and easy dinner. Yum!

Bruschetta Chicken

Bruschetta sauce (from Trader Joe's in the jar)

Skim or full-fat Mozzarella cheese (bought it from TJ's and sliced it up)

Oven baked chicken (recipe here)

Cooked pasta or zoodles

After baking the chicken, scoop the sauce and spread evenly over breasts.  Place sliced mozzarella on top.  Broil in oven all together until cheese is melty and golden.  Remove and serve plain, over pasta or our favorite, zoodles!

Perfected Homemade Spaghetti Sauce

Pic courtesy of Google

I made this for dinner last week and it was DELICIOUS! My kids all gobbled it up and Christian even loved it. Yum!

Perfected Homemade Spaghetti Sauce

from Mel's Kitchen Café

Ingredients

• 1 tablespoon olive oil
• 2 cups onion, chopped and divided
• 5 cloves garlic, finely minced
• 2 pounds lean ground beef or lean ground turkey
• 1 red bell pepper, seeded, cored and coarsely chopped
• 1 can (12-ounces) tomato paste
• 1 teaspoon coarse, kosher salt
• 1 teaspoon black pepper
• 3 teaspoons dried oregano
• 3 teaspoons dried basil
• 1 1/2 teaspoons dried thyme
• 2 cans (14-ounces each) Italian-style diced tomatoes or regular diced tomatoes
• 2 cans (28-ounces each) crushed tomatoes
• 8 ounces button or baby bella mushrooms, chopped (I added these, but might reduce or even sk
• 1 1/2 cups beef stock or beef broth
• 2 tablespoons brown sugar
• 2 bay leaves
• 2 tablespoons balsamic vinegar

Directions

1. In a large pot, heat the olive oil over medium heat. Add 1 cup of the chopped onions, and sauté until translucent and slightly browned, 3-4 minutes. Add garlic, and cook, stirring constantly for a minute or so.
2. Add beef, and cook, breaking into small pieces, until it is no longer pink, 6-7 minutes. Drain excess grease.
3. In a blender or food processor, blend remaining 1 cup onion and the red pepper until smooth. Pour the mixture into the pot with the beef and onions.
4. Add the tomato paste, salt, pepper, oregano, basil and thyme, and cook for 1 minute, stirring until combined.
5. Add diced tomatoes, crushed tomatoes, mushrooms (if using), beef broth, and sugar. Stir until combined before adding the bay leaves.
6. Bring the sauce to a boil, and then reduce to low and simmer for 1 hour, stirring occasionally. Stir in the balsamic vinegar and let the sauce rest for 10-15 minutes (for the flavor to absorb) before serving.

Aunt Sheri's Chicken Lasagna

Pic courtesy of A Bountiful Kitchen

I made this a few weeks ago and we all loved it. It was an easy, comfort meal.

Aunt Sheri's Chicken Lasagna

1- 12 oz package of wide egg noodles (cooked al dente)

½ cup butter

½ cup flour

1 teaspoon salt

½ teaspoon pepper

1 teaspoon dried basil

4 cups chicken broth

4 cups cooked chopped chicken

1 24 oz container cottage cheese

1 egg, beaten

2-3 cups grated mozzarella cheese

¾ cups grated parmesan cheese

additional sprinkle of pepper and chopped fresh or dried parsley for garnish, if desired

1. Melt the butter in a large saucepan over medium to medium high heat. Add flour, salt, pepper, dried basil and cook for 1-2 minutes.
Whisk chicken broth into flour and butter mixture, about a cup at a time, until mixture is thickened.
2. Turn down heat and add chicken.
3. Turn off heat.
4. Mix cottage cheese and egg together in a medium bowl.
5. Mix cheeses together in small bowl.
6. Layer the ingredients together in this order in a greased 9x13 pan:
7. one third-chicken mixture
8. one half- pasta
9. one half- cottage cheese mixture
10. one third- mozzarella mixture
11. one third- chicken mixture
12. one half- pasta
13. one half-cottage cheese
14. one third- mozzarella
15. one third chicken mixture
16. one third- mozzarella on top
17. If layering is too complicated, see notes for simplified version!
18. Bake at 350 degrees uncovered for 35-45 minutes or until golden on top and bubbly.
19. Garnish with fresh chopped parsley or basil and a sprinkle of pepper.

Spicy Mexican Pasta Salad

SPICY MEXICAN PASTA SALAD FOR A CROWD

 

SAVE PRINT

PREP TIME

20 mins

COOK TIME

40 mins

TOTAL TIME

1 hour

 

Shake It Up! Add small chunks of pepper jack cheese, green bell peppers would add some bite. If you aren't worried about calories, double the dressing for a creamier pasta dish.

Author: Kristi Rimkus

Recipe type: Pasta

Cuisine: Spicy Mexican Pasta Salad for a Crowd

Serves: 16

INGREDIENTS

• 2 small oranges, zested and juiced
• 2 small limes, zested and juiced
• 2 small lemons, zested and juiced
• 4 cloves garlic, minced
• 2 tablespoons Mexican seasoning
• 1 tablespoon honey
• ¼ cup grapeseed oil
• 1 pinch red pepper flakes
• 1 medium red onion, chopped
• 1 large red bell pepper, chopped
• 1 large yellow bell pepper, chopped
• 1 large orange bell pepper, chopped
• 2 cans black beans, rinsed and drained
• 12 ounces frozen corn
• 2 cups tomato, chopped
• 12 ounces whole grain penne pasta
• 3 medium avocado, chopped
• 1 bunch cilantro, chopped

INSTRUCTIONS

1. Combine orange, lemon and lime zest and juice in a jar with garlic, Mexican seasoning, honey, grape seed oil and red pepper flakes. Shake well.
2. Cook pasta according to box directions until al dente. Do not overcook pasta or it will become mushy.
3. Toss pasta with remaining vegetables EXCEPT avocado and cilantro.
4. If you will be serving this pasta salad later in the day, toss the pasta and vegetables with ½ the vinaigrette and chill. When it's time to serve, toss it with the rest of the dressing, and fold in the avocados and the cilantro.
5. If you will be serving it right away, toss in all the dressing, then fold in the avocado and the cilantro. Chill for 20 minutes and serve.

NOTES

Food energy: 239kcal
Weight Watchers PointsPlus 6
Saturated fatty acids: 1.19g
Monounsaturated fatty acids: 3.39g
Polyunsaturated fatty acids: 3.30g
Total fat: 7.89g
Calories from fat: 70
Cholesterol: 17mg
Carbohydrate, by difference: 36.55g
Total dietary fiber: 7.13g
Protein: 7.06g
Total lipid (fat): 8.75g
Water: 163.73g
Ash: 1.72g
Total sugars: 6.79g
Calcium: 47mg
Iron: 2.07mg
Magnesium: 45mg
Phosphorus: 137mg
Potassium: 529mg

The Quickest Tomato Sauce

I made this tonight (I needed something quick and easy) and served it over fresh pasta.  The recipe says you can use it for anything that requires a tomato sauce- including pizza.  It was delicious (as most things are that call for fresh basil!).  And, most things that Jamie Oliver makes up, you can pretty much bank on.

courtesy

The Quickest Tomato Sauce

Adapted from Jamie Oliver

Olive oil

4 cloves garlic, finely diced

1 bunch fresh basil, chopped

3 x 14 oz good-quality canned plum tomatoes

Salt and pepper

Brown sugar (optional-to tame the acidity)

In a large frying pan, pour in 4 lugs of olive oil.  Add the garlic and watch for it to color lightly (doesn't take long!).  Add the basil and tomatoes.  Using the back of the wooden spoon, mush the tomatoes as much as you can.  Season with salt and pepper.  Bring it to a boil.  (You can strain the sauce if you'd like at this point to get rid of chunky bits, but I didn't).  Reduce to a simmer for 5 minutes to concentrate the flavors.  If you store in a jar in the fridge, it should last for a week.  Or freeze in batches.  Enjoy!

Skillet Summer Vegetable Lasagna

Lasagna has got to be the best comfort food.  This recipe makes is super easy and just as tasty (and probably better for you since you're not layering all of those cheesy layers together).  Plus, no meat and all the veggies!!  We seriously loved it, fought over the last bite, and will definitely be making it again.

courtesy

Skillet Summer Vegetable Lasagna

From Mel's Kitchen Cafe

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, chopped fine
• 4 garlic cloves, minced
• 1 (28-oz.) can diced tomatoes
• Salt and pepper
• 10 curly-edged lasagna noodles, broken into 2-inch lengths
• 1 small zucchini, cut into 1/2 inch chunks
• 1 small yellow squash, cut into 1/2 inch chunks
• 1/4 cup shredded fresh basil
• 1 cup part skim ricotta cheese
• 1 cup freshly grated Parmesan cheese

DIRECTIONS

1. Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.
2. Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.
3. Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add basil and half of the rictotta cheese and half of the Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta cheese over the noodles, season with salt and pepper, and sprinkle with remaining Parmesan cheese.