Citrus Garlic Asparagus pasta toss...

I just threw this together and it was delicious.  I'm sure it could work with most veggies too.  Asparagus is just my favorite one to pair with pasta.  :)  this is no one's recipe, so I had to remember it as I was putting it together.

Here is what I used today

Ingredients:

Asparagus
Red bell peppers
1-2 cloves of garlic, minced
olive oil

lemon juice (fresh is better)

1/2 cup or so of chicken broth
parmasean cheese

pasta of choice

Directions:

Cook pasta as desired.  I have used penne and linguini before but tonight i just used regular spaghetti noodles.

saute garlic in about 4-5 tablespoons of olive oil.  Add a few squeezes of lemon juice.  Cut asparagus into 1 inch pieces and add to garlic/lemon stuff.  Cut bell peppers into bite sized pieces and add to skillet.  Add small amount of chicken broth - about 1/4 to 1/2 cup to blend flavors and create a delicious juice.   Cook until desired tenderness.

Toss with freshly cooked pasta and parmesan cheese.  :)   Enjoy.  I served this with fruit - pineapple tonight.  It was stinkin good.  I think I said that about the last recipe I made too.

ps, i like the flavor of citrus a LOT, so before serving, i squeezed a small squirt of lemon before eating.

Tortellini Soup

This soup was ridiculously easy and quick to make.

..So easy a caveman could do it. :)

2 tsp olive oil
4 garlic cloves, minced
1 1/2 tsp Italian seasoning
1 can (28 oz) crushed tomatoes
5 cups chicken broth
1/2 tsp baking soda
approx 2 1/2 cups dried cheese tortellini (I used more)
6 ounces prewashed spinach
approx 1/8 cup Parmesean cheese
1 cup zucchini, cubed (optional)
salt and ground black pepper



In a soup pot, heat oil and garlic over medium-high heat until garlic starts to sizzle. Add Italian seasoning, tomatoes, broth, and baking soda and bring to a boil. Add tortellini (and zucchini if you like it) and return to a boil, then reduce heat to low and simmer, partially covered, until almost tender, about 10 minutes. Add spinach and Parm cheese and simmer until spinach has wilted and tortellini is tender, about 2-3 minutes longer. Add salt and pepper to taste. Serve with a few dashes of Parm cheese on top. Enjoy!

Thai Chicken

Here it is... the legendary/award-winning Thai Chicken!

Ingredients:
1 cup olive oil
2 tsp. sesame oil
1/3 cup rice vinegar
4 green onions - chopped
4 tsp. fresh minced garlic
4 tsp. lime juice
4 tsp. crushed red pepper
1/2 tsp. pepper
1/2 tsp. salt
1/2 tsp. tabasco

Directions:
Simmer ingredients until flavors are blended. Thinly slice 4 chicken breasts into cubes. Cook chicken and set aside. Cook thin spaghetti or penne, rinse, and drain. Top cooked pasta with chicken and spoon sauce over top. Garnish with cilantro.

You may add jalapeno peppers to increase the heat or reduce the amount of crushed red pepper to decrease the heat.

We usually serve this dish with a side of pineapple or cucumber to cool off your mouth.
Enjoy!

Chicken and Spinach Lasagna

Ingredients

9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided (low or fat free works well here too)
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese ( I used low fat ricotta)
2 cups cubed, cooked chicken meat (i used 2 small cans of chicken from my food storage)
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping

Directions


1.Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

2.Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

3.Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

4.Bake 35 to 40 minutes in the preheated oven.

delicious.  :)