spaghetti with veggies

I am trying to incorporate more meatless meals into our diet. I have nothing against meat, I just know that it's not necessary to have at every meal. It can also be expensive, so spacing it out over the week can save lots of money, too. We usually have meat sauce for our spaghetti, but I wanted to try something meatless, yet still delicious and satisfying. The options are endless here... as you can add any veggies you like. I am going to leave off the amounts of the veggies, since you can add as many or as little as you want.

ingredients:

homemade spaghetti sauce (recipe here)

any kind of pasta (I used angel hair)

1 or 2 cans diced tomatoes (I used italian style)

fresh mushrooms

onion

bell pepper (any color you want)

minced garlic

directions:

1. make homemade sauce (or really, any sauce you want) and let simmer for an hour. add in the can or two of diced tomatoes.

2. boil your pasta according to directions. set aside.

3. in a medium saucepan, add about 2 tbsp olive oil and 1 tbsp butter. let it get hot before throwing in the veggies.

4. dice up veggies, and add them to the pan. stir around until they are golden brown and soft. add salt and pepper, and the minced garlic about a minute before you remove the veggies from the heat. (you don't want the garlic to burn.)

5. pour the cooked veggies directly into the sauce and continue to let simmer for another 10-15 min.

6. the sauce is ready! serve it over your pasta with a little parmesan cheese. enjoy!

simple pasta

I got creative in my kitchen the other night and came up with such a yummy pasta dish. I mostly just used what I already had on hand. I didn't use any measurements, but I will try to approximate what I did. You can easily change the amounts due to your liking, or how many servings you need. Enjoy!

ingredients:

pasta (any kind... i used regular spaghetti because it's what I had)

1 can diced tomatoes (i used the italian flavor)

1 cup shredded mozzarella cheese

1 cup shredded parmesan cheese

1 cup frozen chopped spinach

1 cup olive oil

1/2 tsp minced garlic

2 tbsp butter

1/2 cup bread crumbs

salt and pepper

directions:

1. preheat oven to 350.

2. boil pasta according to directions. remember to keep it al dente since it will be going in the oven for a bit. set aside.

3. in a large bowl, mix diced tomatoes with olive oil. whisk together well to make sure they are well incorporated.

4. add everything except the butter and bread crumbs. mix together well.

5. add pasta and mix well with the sauce.

6. pour pasta and sauce into a baking dish. top with bread crumbs and dot with pieces of butter.

7. bake until top is golden brown and the sides are slightly bubbly.

8. enjoy!

roasted potatoes and carrots

This isn't so much a recipe... just an idea for a fabulous side. I am not kidding when I say I could eat these for every meal of the day. I am currently eating the leftovers for lunch as I type.

ingredients:

small red potatoes, chopped

carrots (i use whole), chopped

1 onion, chopped

olive oil

salt and pepper

your favorite herb(s)

directions:

Chop all veggies to make them bite-size. In a large bowl, toss with a little olive oil (It depends on how many veggies you are roasting, but to make enough for our family I used about 1/4 cup oil). Add spices... as much as you like! Rosemary, garlic, thyme... the possibilities are endless. Bake at 375 in a dish covered with foil, for at least an hour. The longer, the better. The veggies get soft and caramelized... OH so scrumptious. And healthy! :)

crispy southwest chicken wraps

We are obsessed with these things. I rarely make things that I would consider restaurant-quality, but these totally are. Please try them!

ingredients:

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a mexican blend)
6 burrito-sized flour tortillas

sour cream, guacamole, and salsa to garnish

directions:

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

slow cooker southwest chicken stacks

I'm not sure why these are called "stacks", but this dish is so delicious. It's basically just a yummy mixture to eat by itself, or on tortilla chips. It's unbelievably easy, which is great for busy schedules.

ingredients:

2 cups frozen corn
1 can black beans, rinsed and drained
2 large frozen boneless, skinless chicken breasts (about 1 pound)
1 1/2 cups salsa

directions:

Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.

Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, cilantro, lime wedges, etc.

crockpot chili

I love to make chili when it's cold outside. It's such a comfort food! I have seen so many recipes for chili, but I basically make up my own and it turns out great!

ingredients:

1 lb. ground beef or turkey (i use turkey and it's DELISH)

1 large can (~14 oz) crushed tomatoes

1 can diced tomatoes (with juice)

1 can kidney beans

1 package chili seasoning

1/2 large onion, diced

1/2 green bell pepper, diced

1 tsp garlic powder

1 tsp chili powder

salt and pepper

directions:

1. put all ingredients in crockpot and let simmer on low for about 6 hours.

2. top with sour cream, cheese, and fritos (a must-have for my hubby). Enjoy!

easy chicken tetrazzini

This is such a comfort food. It also makes plenty for leftovers, which I personally love. You can also easily cut the recipe in half if you are making it for a smaller group. Half of the recipe makes plenty for my family of 4.

ingredients:

1 lb cooked and drained spaghetti

5 chicken breasts, cooked and cubed (I usually only use 3 large ones and it's plenty.)

2 cans cream of chicken soup

2 1/4 cups water

1/4 cup butter

2 cubes chicken bouillon

1/4 cup shredded cheddar cheese

directions:

1. put cooked spaghetti into a greased 9x13 baking dish. add chicken on top of spaghetti.*

2. In medium saucepan mix together soup, water, butter and bouillon. bring to a boil, and pour over chicken and spaghetti. add shredded cheese on top and press down a little.

3. bake at 350 for about 25 minutes.

*This particular recipe did not call for mushrooms, but I love to add them into mine. I usually place them on top of the chicken before I pour on the sauce. I use 1 small can.