I wanted a light sauce but full of amazing flavors and easy to eat….Pasta is such a perfect partner to a chicken dish no matter how its cooked… Continue reading
Normally hamburger helper made with ground beef, but tonight I made it with ground Chicken since my husband cannot eat red meat. Continue reading
I also used the same sauce to test my homemade Nachos and it turned out as
delicious as the Penne dish.
Also tested this sauce with steamed vegetables and there are no words to
describe the flavor, all I could say that it is absolutely delicious.
I am still in the testing stages with this sauce; I have to try and work on
it few more time, so I won’t post it just yet.
I promise I will once I get it perfect and up to standard to post.
There is nothing like the taste of mini scallops, baby octopus, and oyster in rich garlicky broth! Add a touch of lemon juice and its zest and you have a light healthy meal in no time!
Seafood is one of the healthiest protein and the easiest to cook, with a whole-wheat pasta to complete a healthy delicious meal. In addition, do not forget the crusty bread to soak up all that succulent to die for broth!
.2 Lbs. seafood medley (mixed baby octopus, baby shrimp, oyster, mini scallop and sliced calamari).
.4 tbsp olive oil
.1 cup water
.1/2 cup white wine (alcohol free)
.2 tbsp butter
.4 cloves garlic minced
.1 tbsp salt
.1 tbsp black pepper
.1/2 tsp. crushed red pepper
.1 tbsp chopped fresh parsley
.1 can whole Corn kernel 15.25 oz
.2 medium Shallots chopped
.1 cup freshly grated parmesan cheese plus more for serving
.1/2 cup freshly grated fontinella cheese
.Juice and zest of 1 lemon
In a medium sauce pot heat olive oil and butter add shallots, sauté until soft. Add garlic and cook for few seconds.
Add water, wine, salt, black pepper and red crushed pepper bring to boil. Add seafood, cook for two to three minutes. With slotted spoon remove the seafood and set aside.
Add corn to the broth and cook for 5 minutes. Return the seafood and mix well. Turn the heat off.
Cook your pasta according to the package instruction.
Drain the pasta and add to the seafood, add cheese, lemon juice, zest and mix until all combined.
Top with fresh chopped parsley, grated cheese and serve with crusty bread. Enjoy!
Fresh basil could replace the parsley if desire.
This is the last tomato sauce you will ever need, at least in my opinion 🙂 this sauce is ready in 30 minutes and it will taste like it was simmering all day long.
It’s an ideal easy fool proof for busy moms that had a long day at work…
Granted there are great sauces that you could pickup at the store but why spend 30 minuets of your time shopping after a long day at work when you could easily make this delouses meal from scratch for the same amount of time!
.2 Cans 14.5 oz diced fire roasted tomatoes with garlic
.1 Can 8 oz of tomato sauce
.1 Can 6 oz of tomato paste
.1 Package smoked beef kielbasa sausage
.3 Tablespoon olive oil
.1/2 Tablespoon salt
.1/2 Tablespoon black pepper
.1/2 Teaspoon crushed red pepper (optional)
.1/2 Tablespoon dry basil
.1/2 Teaspoon dry oregano
.2 Tablespoon dry chopped onion
.1 Tablespoon dry slivered garlic
.1/2 cup water
1/2 cup of gradated Parmesan cheese
1 package of whole wheat dry spaghetti
In a large sauce pan heat olive oil, chop the sausage to small bite size; add crushed red pepper, salt, black pepper, dry onion and dry slivered garlic, sauté for a minute making sure not to burn the onion and garlic.
Add diced tomatoes, tomato sauce, tomato paste and water, and dried herbs, stir well and cover to simmer for about 25 to 30 minutes.
Cook your pasta according to the package instructions and add to the sauce, mix well and cook together for a minute or two. Add cheese and serve.
your pasta should never wait for your sauce, the sauce should be made and ready before you boil your pasta.
.1 Can 15 Oz Tomato sauce
.1 can 14.5 Oz fire roasted diced Tomato
.1 bag 12 Oz whole grain whole wheat Penne Rigato
.1 Tbsp. salt
.1 Tbsp. black pepper
.3 cloves minced Garlic
.1 medium Onion diced
.12 Oz Beef chili cut size
.1 Tsps. dried Basil
.1/4 fat-free Sour Cream
.1/4 cup parmesan cheeses
.3 Tbsp. Olive oil
.4 Tbsp. water
fresh basil to garnish
Cook Penne according to the instructions on the back.
On medium heat in a large skillet heat olive oil, add onion and salt cook until the onion is soft, add garlic and cook for few seconds, add meat and cook for 5 minutes or until fully cooked.
Add diced tomato, tomato sauce, black pepper, water, and basil and stir for few minutes.
Lower heat and cook until sauce comes together, it will take about 7-9 minutes, add sour cream and cool for additional 2 minutes.
Drain the penne add to the sauce and cook together for few seconds, add parmesan cheeses, chopped basil and serve.
.3 Tbsp. olive oil
.4 Tbsp. Butter
.1 LB ground beef
.4 Cups of warm milk
.3 Cups of grated Mozzarella Cheese
.3 large tomatoes diced
.1 large onion chopped
.1 Large red bell Pepper chopped
.3 Tbsp. chopped parsley
.2 Cups Ricotta Cheese
.1 Cup Parmesan Cheese
.3 Garlic cloves minced
.3/4 Cup of flour
.2 Tbsp. Salt divided
.2 Tbsp. Black Pepper divided
.1/2 Tsp all spice
.1 Tsp Italian seasoning
.17.6 Oz instant lasagna sheets (I used tomato flavor in this recipe)
.1 Tsp hot chili flakes
.1/2 Tsp Nutmeg
Preheat oven 400
Prepare the lasagna sheet according to the package instructions.
In a large nonstick frying pan, add olive oil, ground beef, 1/2 Tbsp. Salt, 1/2 Tbsp. Black Pepper, Italian seasoning, and cook on medium heat until it is fully cooked, remove and set a side.
To the same frying pan add the remaining oil, onion, bell pepper, 1/2 Tbsp. salt and 1/2 Tbsp. Black Pepper and sauté until soft, add tomato, hot chili flakes, minced garlic, all spice powder, chopped parsley and cook for 3-4 minutes. Remove and add to the cooked beef mixing well, set a side.
In the same frying pan, melt the butter adds the flour and cook for 1 min, add milk and Whisk well to avoid any lumps. Keep whisking until it is thickens. Add parmesan cheese, nutmeg, remaining of Salt and Black pepper mix well.
Add a cup of the white sauce to the bottom of the lasagna pan, and start layering. Spread by the spoon full of the meat mixture, white sauce, ricotta chesses, and Mozzarella chesses over each layer of the lasagna sheet, smooth it with a flat spoon or spatula, repeat and finish with the white sauce and the rest of the mozzarella cheese.
Bake covered for 45 minutes, uncover for the last 10 min to brown.
serve toped with grated parmesan chesses
