Best Skinny Beef and Broccoli Noodles

Pin It

I had never cooked with Udon noodles prior to making this, but I'm a newfound Udon noodle lover! They're thick and creamy and work perfectly in this Asian-inspired dish. I love getting Beef and Broccoli when we order Chinese food, but having it in noodle form makes the dish really hearty and you don't have to worry about making additional sides since it contains protein and vegetables. It's absolutely tasty, too. Enjoy!

Printable Recipe

Ingredients

• 2/3 c. low-sodium soy sauce
• 6 tsp. garlic, minced
• Juice of 4 limes
• 1 1/2 tbsp. hot sauce
• 2 tsp. honey
• 5 tbsp. sesame oil, divided
• 2 tbsp. cornstarch
• 1 lb. flank steak, thinly sliced against the grain
• 1 lb. wide rice noodles or udon noodles
• 1 large head broccoli, cut into florets
• 8 oz. baby bella mushrooms, sliced
• 2 tbsp. water
• Lime wedges, for serving

In a small bowl, whisk together soy sauce, garlic, lime juice, hot sauce, honey and 4 tablespoons sesame oil. Whisk in cornstarch. Pour half of the sauce into a separate bowl and reserve for later. Add the sliced beef to the remaining half of the sauce mixture and allow to marinate for up to 1 hour.

When ready to cook, bring a large pot of salted water to a boil. Cook noodles according to package directions until al dente. Drain.

In a large skillet over medium-high heat, heat remaining tablespoon sesame oil. Add marinated steak (discard the marinating liquid) and cook 3 to 5 minutes. Add broccoli, mushrooms and water and stir, cooking until tender, about 6 minutes more. Reduce heat to low. Add cooked noodles and reserved sauce to skillet. Toss until fully coated and warmed through. Serve with lime wedges.
Source: Adapted from Delish

Cheesy Veggie-Packed Baked Farfalle

Pin It

The past few months I have been stocking up our freezer in anticipation of baby girl's arrival, and that usually means doubling what we're eating for dinner and freezing half of it. Pasta dishes and casseroles work great when freezing, and this recipe fits both criteria. It contains a lot of vegetables, and I opted for turkey sausage instead of pork sausage to save some calories. Plus it allowed me to put some extra cheese on top :) Enjoy!

Printable Recipe

Ingredients

• 1 box (16 oz.) dried farfalle pasta
• 1 lb. uncooked ground Italian turkey sausage
• 1 cup eggplant, chopped
• 8 oz. mushrooms, sliced
• 1/2 large red pepper, chopped (about 1 cup)
• 1 small onion, chopped
• 3 tsp. garlic, minced
• 1 (14.5 oz.) can petite diced tomatoes, undrained
• 1 (15 oz.) can tomato sauce
• 1 tbsp. dried basil, crushed
• 1 tsp. dried oregano, crushed
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 tbsp. Parmesan cheese, grated
• 2 cups reduced-fat Italian blend cheese, shredded, divided

Preheat oven to 350 degrees F. Spray a 13x9 inch baking dish with cooking spray and set aside.

Cook pasta according to package directions, omitting any salt or oil. Drain; set aside.

Meanwhile, in a very large skillet cook sausage, eggplant, mushrooms, sweet pepper, onion and garlic over medium heat until sausage is browned and vegetables are just tender, stirring to break up sausage as it cooks. Drain off any fat. Add tomatoes, tomato sauce, dried basil, dried oregano, salt and pepper. Bring to boiling; reduce heat. Simmer for 10 minutes, stirring occasionally. Turn off heat and stir in Parmesan cheese.

In a very large bowl stir together the pasta and sausage mixture. Stir in 1 cup of the Italian blend cheese. Spoon mixture into prepared baking dish.

Bake, covered, for 35 to 40 minutes or until heated through. Uncover; sprinkle with remaining 1 cup Italian blend cheese. Bake about 5 minutes more or until cheese is melted.

Source: SK Original

Marinara Chicken with Vegetables over Rice

Pin It

Bradley isn't a picky eater at all (in fact, he eats almost everything) so it's usually not a struggle to get him to eat his fruits and vegetables. The only thing that prevents him is when he sees something else on the table that he would rather have instead. Or when we're eating around family/friends because he would rather play (obviously)! Hiding vegetables in something he loves, like pasta, takes the fight out of those rare dinnertime instances and helps mama know that her baby is getting his nutrients. Plus this is super quick and easy (and the adults in Bradley's life enjoyed it just as much). Enjoy!

Printable Recipe

Ingredients

• 2 tbsp. olive oil
• 1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
• 2 yellow onions, sliced thin
• 1/2 green bell pepper, sliced thin
• 1/2 red bell pepper, sliced thin
• 1 cup sliced mushrooms
• 1/2 (15 oz.) can petite diced tomatoes, drained
• 1 jar of your favorite marinara sauce
• Salt and pepper, to taste
• 1/2 tsp. dried basil
• 1/2 tsp. dried parsley
• Dash of red pepper flakes (optional)
• 1 cup dried rice, cooked according to package directions

Heat olive oil in a large frying pan.

Add the chicken to the pan and cook for 3-4 minutes per side, until browned and cooked through. Remove chicken from the pan. 

Add remaining 1 tbsp. oil to the pan and add the onions, bell peppers and mushrooms. Saute for 5-6 minutes or until vegetables begin to become tender.

Add the chicken back in the pan. Add the drained diced tomatoes, marinara sauce, salt, pepper, basil, parsley and red pepper flakes. Stir to combine and cook for 3-4 minutes over low heat until heated. 

Serve over rice.

Source: SK Original

Chicken Parmesan Baked Ziti

Pin It

One day I had an epiphany. Whenever I order Chicken Parmesan from a restaurant, it comes with some sort of pasta with marinara as a side. They're two of the best types of Italian food, so of course they accompany each other on a plate. But what if they came mixed together? As a casserole. A super quick and easy and delicious casserole. Genius.

You could go the long route for this recipe and making homemade chicken cutlets and marinara sauce to use in this dish, but sometimes you just don't have the time. That's when store-bought chicken nuggets and jarred pasta sauce come into play. Baked ziti with breaded chicken in it? That's a no-brainer. This was delicious and extremely hearty. Our type of dinner! Enjoy!

Printable Recipe

Ingredients

• 15-20 frozen chicken nuggets
• 1 (12 oz.) box ziti or penne pasta
• 1 (25 oz.) jar your favorite pasta sauce
• 2 cups Mozzarella cheese, shredded, divided
• 1/2 cup Parmesan cheese, grated
• Basil leaves, chopped, for garnish (optional)

Cook chicken nuggets according to package directions. Remove from oven and allow to cool slightly. Cut each nugget into thirds lengthwise and set aside.

Preheat oven to 375 degrees F. Grease a 9x13" baking dish and set aside.

Meanwhile, cook pasta according to package directions. Drain and add to a large bowl.

To the bowl with the pasta, add the pasta sauce, 1 1/2 cups Mozzarella, Parmesan and cut chicken nuggets. Gently stir to combine.

Pour the pasta mixture into the prepared baking dish. Top with remaining 1/2 cup Mozzarella cheese.

Bake for 20 minutes or until cheese is melted. Remove and sprinkle with basil, if desired. Serve immediately.

Source: SK Original

Easy Chicken Pad Thai

Pin It

When our favorite Thai restaurant closed, Chris and I were really distraught. We both had go-to meals there (his was Pad Thai and mine was Pad Kra Prow) and we relied on their take-out every few weeks. I had to fill our void somehow (and Pad Thai seemed easier to make than Pad Kra Prow!) so off to my kitchen I went.

Pad Thai is a delicious combination of rice noodles, protein, eggs, onions and cilantro mixed with a tasty peanut sauce. The ingredient list isn't anything extravagant, so it wasn't too intimidating. I left out the bean sprouts because Chris isn't a fan, but you should totally add them in for some texture. You can also replace the chicken with shrimp if you're feeling adventurous! This recipe was a wonderful substitution for Chris' favorite restaurant dish and I'll definitely be making it again. Enjoy!

Printable Recipe

Ingredients

• 8 oz. flat rice noodles
• 1/2 lb. thin-sliced boneless, skinless chicken breast, cut into bite-size pieces
• 1/2 tbsp. canola oil
• Salt and pepper, to taste
• 2 eggs, lightly whisked
• 1 cup fresh bean sprouts (optional)
• 1/3 cup scallions, sliced
• 1/4 cup onion, sliced
• 1/3 cup cilantro, roughly chopped
• Optional: Peanuts, finely chopped

Sauce:

• 2 tbsp. fish sauce
• 1/2 cup water
• 1/4 cup light brown sugar
• 1/4 tbsp. lime juice
• 1/4 cup creamy peanut butter
• 3 tbsp. low-sodium soy sauce
• 4 tsp. garlic, minced
• 1/4 tsp. red pepper flakes or Thai chili sauce

Cook rice noodles al dente, according to package directions. Drain and set aside.

Meanwhile, season chicken with salt and pepper to taste. Add oil to a large skillet over medium heat. Add chicken and cook for 3-4 minutes per side. Remove to a bowl and set aside.

Whisk together all sauce ingredients and set aside. 

Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for about a minute, then break it up with a spoon and add the onions and bean sprouts. Add chicken and sauce. 

Add noodles and toss to coat the noodles in the sauce. Stir in green onions and cilantro. Garnish with peanuts if desired.

Source: Adapted from Le Creme de la Crumb

Roasted Vegetable Baked Pasta

Pin It

Am I the only one who buys an abundance of vegetables and then finds them rotting before I have a chance to get to them all? Well, I found a solution for that: vegetable pasta! I just roast up all those glorious vegetables that are about to go bad, toss them with a creamy, cheesy pasta combo and bake it. Easy peasy!

Roasting the vegetables gives them a ton of extra flavor and adds a lot of depth to the pasta. Instead of traditional baked pasta with a simple marinara and Mozzarella sauce, I've added Ricotta, Romano and Parmesan cheeses to make it extra creamy and delicious. And of course--yet another meal that Bradley devoured without even knowing I packed vegetables in. I'm beginning to think maybe he does know, but just doesn't care :) Enjoy!

Printable Recipe

Ingredients

• 1 (16 oz.) box penne pasta
• 1 cup cherry tomatoes
• 1 medium onion, sliced thin
• 1/2 green bell pepper, sliced thin then halved
• 1/2 red bell pepper, sliced thin then halved
• 1 cup mushrooms, sliced
• 2 tsp. garlic, minced
• 2 tbsp. olive oil
• 2 cups marinara sauce, homemade or store-bought
• 1 cup Mozzarella cheese, shredded
• 1 cup Romano cheese, grated
• 1 cup Parmesan cheese, grated, divided
• 1 cup part-skim Ricotta cheese
• 1 tsp. salt
• 1 tsp. pepper

Cook pasta according to package directions. Drain and set aside.

Preheat oven to 350 degrees F. Spray a 9x13" baking dish with cooking spray and set aside.

Line a baking sheet with aluminum foil. Place tomatoes, onions, bell peppers, mushrooms and garlic on top. Drizzle with olive oil and toss to coat. 

Place vegetables under a broiler and cook for 7 minutes, tossing every couple minutes, until vegetables begin to brown.

Remove vegetables from oven and place in a large bowl. Add marinara sauce, Mozzarella, Romano, 1/2 cup Parmesan, Ricotta, salt, pepper and cooked pasta. Stir to combine. 

Pour pasta mixture into prepared baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese.

Bake for 25-30 minutes or until cheese is melted and begins to brown.

Source: SK Original

Mushroom and Asiago Chicken Over Egg Noodles

Pin It

It's finally getting warmer out and it's officially SPRING! I'm so excited for long morning walks, trips to the playground and writing on the sidewalk with chalk. All with Bradley, of course :)

Chicken dinners are a staple in our house since it's a protein that we all love and I keep a healthy stock of it in the freezer "just in case." 

Just in case I don't feel like trekking to the store...

Just in case our other dinner plans fall through...

Just in case the dinner I was originally making falls flat (aka is gross)...

You know, just in case. 

This is another one of those meals where I already had everything on hand, so I was able to quickly put it together to make a delicious and satisfying dinner. The Asiago cheese and white wine give the simple cream sauce a lot of strong flavors. This is truly a delicious (and easy!) dinner. Enjoy!

Printable Recipe

Ingredients

• 2 tbsp. butter
• 2 tbsp. olive oil, divided
• 1/2 cup flour
• 1/2 tsp. salt (or to taste)
• 1/4 tsp. pepper (or to taste)
• 1 lb. thin-cut boneless, skinless chicken breast
• 2 cups mushrooms, cut in half
• 1 tsp. garlic, minced
• 1 1/2 cups dry white wine
• 1/2 tsp. dried thyme
• 1/2 cup heavy cream
• 1/4-1/2 cup fresh Asiago cheese, shredded
• Egg noodles, cooked, for serving

Heat the butter with 1 tbsp. olive oil in a deep, heavy skillet or saute pan over medium heat.

In a pie plate, combine flour, salt and pepper. Dredge chicken in seasoned flour. 

Add chicken in an even layer to hot oil/butter in skillet. Saute until golden on each side, about 3-4 minutes per side. Remove from pan.

Add remaining 1 tbsp. olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown, about 5 minutes.

Add white wine to skillet, and deglaze the pan by scraping up all the browned bits that are at the bottom of the pan. Add thyme to mushroom/wine mixture in pan.

Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.

Remove chicken from pan. Add the cream and heat through. Add the Asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup).

Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about half.

Add chicken back to pan and heat through. Serve over egg noodles.

Source: Adapted from Midnight Baker

Creamy Cheesy Pasta with Chicken, Sun-Dried Tomatoes and Mushrooms

Pin It

Yes, we're trying to eat healthy. But it's also important to have indulgences once in a while! And to us, those indulgences are usually in the form of pasta. With cheese. And half-and-half. But there were vegetables, so that counts for something, right?

This was a very rich and creamy pasta dish. Plus it was very easy to make. You can really put any type of vegetable in this dish and it will turn out amazing, but I love the taste of sun-dried tomatoes so I opted for those. I also had some mushrooms on hand, so in they went. The chicken makes this meal very filling, so you don't have to eat too much of it...making it a little healthier. I think. Enjoy!

Printable Recipe

Ingredients

• 10 oz. penne pasta
• 1/2 cup reserved pasta water
• 1 (7 oz.) jar sun-dried tomatoes in oil
• 1 (8 oz.) package sliced mushrooms
• 3 tsp garlic, minced
• 1 lb. boneless, skinless chicken breasts cut into bite-size pieces
• 2 tsp. seasoned salt
• 1 cup fat-free half and half
• 1/2 tbsp. dried basil
• 1/2 tbsp. dried Italian seasoning
• 1 cup Mozzarella cheese, shredded
• 1/2 cup Parmesan-Romano blend cheese, shredded

Cook penne according to package directions. Reserve 1/2 cup water and then drain pasta. Set aside.

Drain sun-dried tomatoes over a bowl to reserve liquid. Cut tomatoes into thin strips.

Add 1.5 tbsp. reserved sun-dried tomato oil to a pan over medium heat. Add mushrooms, sun-dried tomatoes and garlic and cook for 5 minutes or until mushrooms are tender. Remove mixture from pan and reserve in a bowl.

Sprinkle both sides of chicken with seasoned salt. Add 2 more tablespoons reserved sun-dried tomato oil to pan. Add seasoned chicken and cook for 5-7 minutes or until done. Remove chicken from pan and place on a plate. Drain fat/oil from the pan.

Add cooked sun-dried tomato/mushroom mixture and half and half to pan. Add basil and Italian seasoning. Bring to a boil. Reduce heat to low and add cheeses. Continuously stir and immediately add 1/2 cup reserved pasta water. Stir until cheese is melted and mixture is combined.

Add chicken and pasta to the pan and stir to coat. Serve immediately.

Source: SK Original

French Onion Beef Stroganoff

Pin It

Peanut butter and jelly. Macaroni and cheese. Chicken and dumplings. Spaghetti and meatballs. Biscuits and gravy. All pretty famous and obvious (and delicious!) combinations. But French Onion Soup and Beef Stroganoff? Hear me out...

I'm sure you don't normally think of French Onion Soup and Beef Stroganoff together when planning dinner, but you should. Creamy beef pasta is tossed with caramelized onions and topped with ooey, gooey cheese. So it's basically taking one amazing dish and making it even better by sprucing it up a little. It's an impeccable combination that you'll be happy you put together. Chris, Bradley and I happily devoured this and we both suggested that I make it again very soon. I'm pretty positive you'll love this as well. Enjoy!

Printable Recipe

Ingredients

• 1/4 cup unsalted butter
• 3 onions, sliced thin
• 1 tsp. garlic, minced
• 1 bay leaf
• 1 sprig thyme
• 6 oz. mushrooms, sliced
• 1 tbsp. olive oil
• 1.5 lbs round steak, cut into chunks
• Kosher salt and black pepper
• All-purpose flour
• 1/4 cup red wine
• 1 1/2 cups beef broth
• 1/2 tbsp. Worcestershire sauce
• 3 cups egg noodles
• 2/3 cup light sour cream
• 1 1/2 cups Gruyere or Swiss, grated
• Parsley, chopped, to top

Melt the butter in a large, high-walled and heavy-bottomed pan over medium heat. Add the onions, garlic, bay leaf, sprig of thyme, and a sprinkle of salt and pepper and cook until the onions are soft and nearly caramelized, about 20 minutes. 

Add in the mushrooms (with a little more butter, if necessary), and saute until the mushrooms are soft and slightly browned and the onions have caramelized, about 5 more minutes. Discard the bay leaf and thyme and remove the onions and mushrooms to a bowl.

Heat a tablespoon of oil over medium-high, and sprinkle the steak with salt, pepper and flour. Saute until browned, about 3 minutes. Remove the steak and set in the bowl with the mushrooms and onions.

Deglaze the pan with the red wine. Add in beef broth and Worcestershire sauce and bring to a low simmer. Add back in the steak, mushrooms, and onions and let simmer, covered, until the broth reduces slightly and the steak is cooked, about 8 minutes.

As you wait for the broth to reduce, cook the egg noodles according to the package. Drain and set aside.

Remove the beef mixture from the heat and add in the sour cream, stirring well. Mix in the cooked egg noodles.

Top with the grated cheese. If in a ovenproof pan, put under the broiler until cheese is melted and slightly browned. If not, leave the pan on the burner on medium-low, cover, and heat until cheese melts.

Top with torn parsley and serve.

Source: Host the Toast

Orzo with Roasted Garlic Tomatoes and Parmesan

Pin It

I have a new favorite side dish you guys! It has so much flavor and is ready in no time at all. It would be perfect for the holidays! Isn't it so festive with the red and green? I love a dish that is equally as pretty as it is delicious. 

This dish is absolutely bursting with flavor! I love roasted tomatoes (I use them in sauce all the time), but roasting them with garlic just makes them taste even better. The tomatoes alone make the orzo taste amazing, but the mild flavor of scallions plus the Parmesan make this dish creamy and so decadent. It comes together in 20 minutes and will have everyone's mouth watering. I love love love this easy dish and I'm positive you will, too. Enjoy!

Printable Recipe

Ingredients

• 1 (10.5 oz.) package grape tomatoes
• 1 tbsp. olive oil
• 1/2 tbsp. garlic, minced
• Salt and pepper, to taste
• 2 cups chicken or vegetable broth
• 1 cup orzo
• 2 scallions, chopped
• 1/4 cup Parmesan cheese, grated

Preheat oven to 400 degrees F.

In a pie plate, mix the grape tomatoes, olive oil, garlic, salt and pepper. Toss to coat. Put in the oven and cook for 15 minutes, stirring occasionally.

Meanwhile, heat the broth in a saucepan. Once boiling, add the orzo and cook according to package directions.

Once done, add the cooked orzo, tomato mixture, scallions and Parmesan in a large bowl and toss to combine. Serve immediately or at room temperature.

Source: SK Original

Taco Mac and Cheese

Pin It

So what's almost everyone's favorite comfort food? Mac and cheese, right? Imagine that thick and creamy, cheesy mixture mixed with another dinner staple: tacos! The spicy and flavorful taco meat is stirred into classic mac and cheese to make an amazing taco cheese sauce. I mean pasta, tacos, cheese sauce--it's just a recipe for awesomeness. 

Chris and I were obsessed with this. We both got seconds (and maybe even thirds). I didn't want to give Bradley much because it was a tad spicy, so I simply set aside some of the macaroni and cheese mixture prior to adding the taco meat. Then (part of the extensive list of) Bradley's dinner was served! Seriously. That boy eats like no other. He has the healthiest appetite and I love it! But if you don't want yours too spicy either, just leave out the red pepper flakes. No biggie. Enjoy!

Printable Recipe

Ingredients

• 1 lb. elbow macaroni
• 1 lb. beef
• 1 1/2 tbsp. chili powder
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• Dash red pepper flakes
• 1/4 tsp. dried oregano
• 1/2 tsp. paprika
• 1 tsp. ground cumin
• 1 tsp. salt
• 1 tsp. pepper
• 3/4 cup water
• 2 tbsp. butter
• 2 tbsp. flour
• 2 cups milk
• 2 cups Mexican blend cheese, shredded

Cook elbow macaroni according to package directions. Drain and set aside. 

In a large skillet, cook beef until brown. Drain fat.

Meanwhile, mix chili powder, garlic powder, onion powder, red pepper, oregano, paprika, cumin, salt and pepper together in a small bowl. 

Add drained beef back into the skillet. Add water and the seasoning mixture. Cook until most of the liquid is evaporated. Remove from heat and set aside.

In a large pot, melt butter over medium heat. Once melted, add flour and whisk until well combined, about 1 minute. Slowly add in milk, whisking constantly. Once combined, allow to cook for an additional 3-4 minutes or until thickened. Slowly add in cheese and continue whisking until fully melted. 

Remove cheese mixture from heat. Add the cooked macaroni to the cheese mixture and stir to combine. Add beef mixture and stir. Serve immediately.

Source: SK Original

Tortellini with a Mushroom and White Wine Sauce

Pin It

Chris and I usually head to Melting Pot when restaurant week hits our neighborhood, and since we were unable to go this year I decided to bring Melting Pot to us. "So where's the picture of your Melting Pot fondue dinner?" you ask? Well, my fondue was, in all honestly, a fail. Like, a big glob of cheese fail. So I turned to my go-to backup: pasta.

There's lots of cheese packed into this dish, both in the tortellini and in the sauce. I made a basic sauce consisting of white wine and vegetable stock, and then spruced up the flavors with some butter, garlic and onions. Even though we weren't able to recreate Melting Pot at home, I think our alternative plan was a big winner. Enjoy!

Printable Recipe

Ingredients

• 1 (8 oz.) package cheese tortellini
• 1 tbsp. butter
• 1 tbsp. garlic, minced
• 1/2 onion, diced
• 1 (8 oz.) package mushrooms, sliced
• 1 tbsp. flour
• 1/2 cup dry white wine
• 1/2 cup vegetable or chicken stock
• Salt and pepper, to taste
• 1/4 cup Parmesan cheese, grated

Cook tortellini according to package directions. Drain and set aside.

Melt butter in a large skillet. Add garlic and cook until fragrant, about 30 seconds.

Add the onions and mushrooms to the skillet and cook for 3-4 minutes, until tender and all the liquid is evaporated. Add flour and stir for 1 minute.

Add wine and chicken stock to the skillet. Season with salt and pepper. Stir and allow to cook for 3-4 minutes until sauce thickens. 

Add Parmesan cheese and stir to combine. Add cooked tortellini to the skillet and toss to coat. 

Source: SK Original

Kung Pao Zoodles (Zucchini Noodles)

Pin It

Chris and I have a diet that is packed with protein, and that's usually in the form of some sort of meat or fish. Even though most nights these two usually find their way onto our plates, I think it's healthy to cut back on the meats and have some vegetarian meals once in a while. Pasta is a front-runner on those nights, but it's also very starchy so I try not to go that route too often. Although zoodles (zucchini noodles) aren't a permanent replacement for our favorite starch, they are a great substitute that make you feeling satisfied, but not overly stuffed.

Zoodles can be used in place of pasta in almost any dish, which makes them very versatile. This particular recipe has some heat, some acid, some sweetness and some savory elements to cover all our bases. We both really enjoyed this meal and I was also a big fan of how quick the zoodles cooked. Two minutes and they were ready to go! Enjoy!

Printable Recipe

Ingredients
2 servings

• 3 medium zucchini, ends trimmed
• Kosher salt and freshly ground black pepper, to taste
• 1/2 red or green bell pepper, cut into 1/2-inch pieces
• 1 tsp. sesame oil
• 2 tsp. garlic, minced
• 1 tsp. fresh ground ginger
• 2 tbsp. dry roasted peanuts
• 2 tbsp. scallions, thinly sliced along diagonal

For the sauce:

• 1 1/2 tbsp. low-sodium soy sauce
• 1 tbsp. balsamic vinegar
• 1 tsp. hoisin sauce
• 2 1/2 tbsp. water
• 1/2 tbsp. hot chili paste
• 2 tsp. sugar
• 2 tsp. cornstarch

Using a spiralizer fitted with a shredder blade (this makes a thicker noodle), or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat. (If you don't have a spiralizer or a mandolin, use a vegetable peel to peel the zucchini and then cut each peel into thin strips lenghwise.)

In a small bowl, whisk together soy sauce, vinegar, hoisin, water, chili paste, sugar and cornstarch; set aside.

Heat a large pan to medium heat. Add sesame oil, garlic and ginger to the skillet and cook until fragrant, about 30 seconds. 

Add the bell pepper and cook for 2 minutes. Stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. 

Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don't worry the zucchini will release moisture which helps create a sauce. Once cooked, divide between 2 bowls (about 2 cups each) and top with peanuts and scallions.

Source: Adapted from Skinnytaste

Deconstructed Guacamole Orzo Salad

Pin It

Guacamole is my favorite type of dip ever. I have a weird obsession with avocados, so I get really excited when people proclaim that they are "good" for me. Yes, I get they are a good type of fat. But what about when you eat 4 of them? Does that still make them good for me? I'd like to think so.

For this salad, I took my standard guacamole ingredients and cut them in chunks to add to cooked orzo. I usually mash them together to make guacamole, but when I leave them semi-whole then add them to orzo, I can pass it as a salad. And salad sounds healthy, so it's a win-win for me! Chill this in the fridge for a couple hours and you have the perfect side dish. Enjoy!

Printable Recipe

Ingredients

• 1 cup orzo
• 15 oz. beef or vegetable broth
• 1 cup water
• 1/4 cup cilantro, chopped
• 2 green onions, sliced thin
• 1/2 small tomato, seeded and chopped
• Salt and pepper, to taste
• 1 tbsp. olive oil
• 1 lime, juiced
• 1 avocado, cut into chunks

Heat broth and water in a small saucepan. Add orzo, and cook according to package directions. Drain and set aside.

Meanwhile, combine cilantro, onions, tomato, salt, pepper, olive oil and lime in a bowl. Once orzo is cooled, add to mixture and stir to combine. Allow to chill in the refrigerator for 1-2 hours. Before serving, add avocado chunks.

Source: SK Original

Pasta with Roasted Red Pepper Sauce

Pin It

My mom's Roasted Red Peppers are my secret addiction. I could eat them for each and every meal if I allowed myself to. I'm lucky to have such a great mom since she often shows up at my house with a container of the peppers just for me. (I guess my secret addiction isn't so secret.) Chris has also become a Roasted Red Pepper addict, so I've had to learn to share.

This pasta was right up our alley. The roasted red peppers are pureed and turned into a creamy sauce for the pasta. I used jarred peppers since I didn't have any fresh ones on hand (we eat them too quickly), but either type would work. The sauce is creamy and a welcomed change to the typical tomato sauce we so frequently eat. This is definitely a recipe you need to try!

Printable Recipe

Ingredients

• 12 oz. pasta
• 2 tbsp. butter
• 1/2 large onion, chopped
• 3 tsp. garlic, minced
• 1 jar (15.5 Ounces) roasted red pepper, drained
• 1 cup vegetable or chicken broth
• 1/2 tsp. salt, plus more to taste
• Black pepper
• 1/2 cup light heavy cream
• 1/2 cup Parmesan cheese, grated, plus more for serving
• Fresh parsley, chopped, for serving (optional)

Cook pasta according to package directions.

Melt 1 tbsp. butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.

Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)

Add the remaining 1 tbsp. butter to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Add Parmesan cheese and stir. Taste and adjust seasonings if you need to.

Drain the pasta and add it to the skillet. Add parsley, then stir it together to coat the pasta.

Serve in bowls with extra Parmesan and a sprinkling of parsley on top.

Source: Adapted from The Pioneer Woman

Spaghetti with Shrimp and Scallops

Pin It

Don't get me wrong...I love cooking dinner for my little family, but I also adore the days when I receive a text from Chris saying, "Don't worry about dinner; I'm cooking tonight." Yes, I love to cook, but I'm also a normal girl that loves being pampered every now and then!

This particular night, Chris came home with a bag of basic ingredients including pasta, diced tomatoes, shrimp and scallops. Oh, and wine (duh). I admire how he loves to improvise and come up with his own meals. This pasta had very simple ingredients, but was extremely flavorful and delicious. We sprinkled the pasta with a little Parmesan cheese and it was perfection. This is definitely one we'll be enjoying again soon!

Printable Recipe

Ingredients

• 1 lb. spaghetti 
• 2 tbsp. butter
• 1 tbsp. extra-virgin olive oil
• 1/2 lb. scallops, cut in half lengthwise
• 1/2 lb. shrimp, peeled and deveined
• 1 onion, chopped
• 1 tbsp. garlic, minced
• 1/2 cup dry white wine
• 1 (15 oz.) can diced tomatoes
• 1/4 tsp. red pepper flakes
• 1 tsp. dried parsley, plus extra for serving
• Parmesan cheese, grated, for serving (optional)

Cook pasta according to package directions. Drain and set aside.

In a large skillet, melt butter over medium-high heat. Add oil. Add scallops in an even layer, and cook for 2-3 minutes per side until golden brown. Remove the scallops from the skillet and place on a dish.

In the same skillet, add shrimp in an even layer. Cook for 2 minutes per side or until pink. Remove from heat and add to the dish with the scallops.

Add the onion and garlic to the skillet. Cook for 3-4 minutes or until onion starts to become translucent. Add wine to the skillet and cook for an additional 4-5 minutes. Add diced tomatoes, red pepper flakes and parsley. Stir to combine.

Put the scallops and shrimp back into the skillet. Add pasta and stir to combine. 

To serve, sprinkle with Parmesan cheese and extra parsley, if desired.

Source: Chris Original

Linguine with White Clam Sauce

Pin It

I've played around with this recipe quite a bit, and I finally found a combination that both Chris and I love. The key is lots and lots of garlic, big chunks of clams and their juices, using a crisp, dry white wine and topping it off with a dollop of butter to add extra creaminess. The flavors are simple, but each ingredient has a strong flavor that compliments all the rest. I serve this with a sprinkle of fresh Parmesan cheese and some crusty bread. Enjoy!

Printable Recipe

Ingredients

• 1 lb. linguine
• 1 tbsp. extra-virgin olive oil
• 4 tsp. garlic, minced
• 1 pinch crushed red pepper flakes
• 2 (6.5 oz.) cans chopped clams, juice reserved
• 3/4 cup white wine (I used Pinot Grigio)
• 1 tsp. dried parsley
• 2 tbsp. butter
• 1/2 cup Parmesan cheese, grated, for serving

Bring a large pot of water to a boil over medium heat. Drop the linguine into the boiling water and cook until the pasta is al dente.

Meanwhile, coat a large saute pan with the olive oil and add the garlic and red pepper flakes. Bring the pan to a medium heat and cook until the garlic just begins to brown.

Put the clams and their juices in the pan. Add the wine and parsley. Cover the pan and bring it to a boil over medium heat and cook about 5 minutes.

Remove lid. Add the butter and bring the liquid to a boil. Toss in the cooked pasta. Cook the pasta and sauce together for an additional 2-3 minutes. 

Serve with grated Parmesan cheese.

Source: SK Original

Spicy Roasted Tomato Sauce over Spaghetti Squash (Gluten-Free)

Pin It

This is one of those recipes that I made on a whim, and it turned out absolutely incredible. Chris told me he wanted to try spaghetti squash for dinner, so I had to deliver. While the spaghetti squash was roasting, I threw some tomatoes in the oven alongside it as a base for the sauce. Best. Decision. Ever.

I then threw the roasted tomatoes together with a few minimal ingredients, and they were actually things I already had in the house. The ingredient list doesn't make it sound like much, but it's really, really good. I used an immersion blender to smooth out the texture, and then tossed in some Parmesan cheese to make it extra creamy and delicious. I've actually already made it again since I first took these pictures. It's just that good. Enjoy!

Printable Recipe

Ingredients
Serves 2

• 5 vine-ripe tomatoes
• 1 large spaghetti squash
• 1 tbsp. olive oil
• 1/2 large onion, chopped
• 1 1/2 tsp. garlic, minced
• 1 (8 oz.) can tomato sauce
• 1/8 tsp. red pepper flakes
• Salt and pepper, to taste
• 1/4 cup Parmesan cheese, grated

Preheat oven to 450 degrees F. Line two baking sheets with aluminum foil and spray with cooking spray.

Cut each tomato in half. Place cut side up on one of the baking sheets. 

Cut the squash in half. Remove all the seeds and pulp and place cut side down on the other baking sheet.

Place tomatoes and squash in the oven. Cook tomatoes for 40 minutes and squash for 50 minutes.

Once tomatoes are done, allow to cool slightly. Once squash is done, flip each half over and use a fork to scoop up the stringy pulp. 

Meanwhile, heat oil in a medium saucepan. Add onion and garlic and cook for 5 minutes or until onions are translucent. Squeeze each tomato half into the pan so some of the juices are released. Add the tomato skins to the pan as well.

Add sauce, red pepper, salt and pepper to the pan and stir to combine. Use an immersion blender (or regular blender) to blend the ingredients until they are smooth. Add Parmesan cheese and cook for an additional 5 minutes.

To serve, keep pulp in each of the spaghetti squash skins and top with a generous amount of tomato sauce. Sprinkle with extra Parmesan cheese, if desired.

Source: SK Original