Tomato and sausage pasta

2 package penne pasta
2 tablespoons olive oil
4 cloves garlic, minced
3 chicken or turkey sausage links, sliced
1/2 cup chopped onion
8 small tomatoes or 4 large tomatoes
3 cups of spinach
1/2 cup white wine
1 pinch red pepper
2 tablespoons freshly chopped basil
pinch of sugar
4 ounces feta cheese
4 ounces Parmesan cheese
4 ounces mozzarella

1. Cook pasta to al dente.

2. While that is cooking, saute sausage in olive oil and garlic. Add onion and cook until onion in translucent.

3. Add tomatoes and spinach and cook until spinach just starts to wilt.

4. Add wine, red pepper flakes, basil and sugar and cook for 10 minutes.

5. Add the tomato mixture to the the pasta and add the cheese. Stir to combine and serve.

Black Bean and Quinoa Chili

This is super yummy!

1 cup uncooked quinoa, rinsed
2 cups chicken or vegetable broth
1 tablespoon olive oil
1 onion, chopped
4-5 cloves garlic, minced
2 tablespoons sherry
2 red bell peppers, chopped
2 cans of black beans, drained and rinsed
1 cup spinach
1 cup frozen corn
2 tomatoes, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon minced chipotle peppers in adobo sauce
2 teaspoons dried oregano
1 tablespoon chili powder
1 tablespoon cumin
1/2 cup chopped fresh cilantro

1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed- about 15 to 20 minutes.

2.  While the quinoa is cooking, heat the olive oil in a large pot over medium heat. Add the onions and after a couple of minutes add the minced garlic. Deglaze the pan with the sherry and then add the chili powder and cumin and cook for about a minute. Stir in the peppers, spinach, corn, tomatoes, jalepeno, chipotle pepper, black beans, and oregano and saute for 5 minutes. Stir in can of chicken broth and bring to a boil, then reduce heat to medium-low, cover and simmer 10-15 minutes.

3. Stir in the quinoa and sprinkle with cilantro.

4. Serve with cheese or sour cream or nothing! The spicy level can be adjusted by just omitting peppers.

Roasted Veggie Fritatta

1/2 yellow pepper
1/2 red pepper
1/2 white onion
8 eggs
1 tbs water
3 tbs chopped, fresh cilantro
1 cup grated mozzarella cheese

1. Preheat oven to 400 degrees
2. Chop peppers and onion (you really can use whatever veggies you have on hand). Place on baking sheet, drizzle with olive oil and a little black pepper and sea salt and roast in oven for around 15 minutes.
3. Whisk eggs and water together. Add chopped cilantro,veggies and mozzarella and bake in a 350 degree oven for 30 minutes and enjoy!

Blackberry and Peach Cobbler

8 tbs. butter
1 1/2 cup flour
1 1/2 cup sugar
2 tsp baking powder
1/2 tsp sea salt
1 1/2 cup milk
2 cups chopped and pealed peaches
2 cups blackberries
2 tbs sugar
1 tsp cinnamon
dash of fresh nutmeg

1. Heat oven to 350 degrees
2. Melt butter in a 9 x 13 in pan
3. Mix flour, sugar, salt and baking powder together. Whisk in milk.
4. Pour into pan and sprinkle the fruit on top of batter
5. Sprinkle the sugar, cinnamon and nutmeg on top and bake for 50 -60 minutes.

Yummy Quinoa Soup

I really am not sure what to call this but it is so good!! I basically fused several different recipes together and then used what I had to create this soup. My whole family LOVED it- well except Cha Cha she thought it was just ok:) And yes I am on a quinoa kick lately and my whole family just keeps asking for more so look out!

2 Tbsp butter
2 boneless, skinless chicken breast, cubed
3 cloves of minced garlic
1 jalapeno pepper
1 1/2 tsp cumin
dash of white pepper
dash of black pepper
3/4 cup quinoa
7 cups water
2 baking potatoes, cubed
2 carrots, chopped
3 scallions, chopped
7 tsp Better than Bouillon or chicken broth cubes
2 cups frozen corn
1/2 cup chopped cilantro
1 package of spinach
dash of lime juice

1. Saute chicken in butter or coconut oil or olive oil in a large dutch oven or soup pan.
2. While chicken is cooking, put the quinoa and water and cook on high for 5 minutes, add potatoes and cook for 5 more minutes.
3. When chicken is cooked through add garlic and chopped jalapeno pepper. Saute for one more minute and then add carrots, scallions and seasoning. Saute until veggies are tender.
4. Add water, quinoa and potatoes to the chicken/veggie mix and add the bouillon and bring to a boil.
5. Simmer for 10 minutes and then add the corn and cilantro and lime juice.
6. Heat through and enjoy!

Quinoa and Black Beans

2 Tbs Olive Oil
1 chopped onion
6 cloves of minced garlic
1 Red pepper
1 bag of fresh spinach or any green like kale
1/2 cup white wine
1 1/2 cup quinoa
3 cups chicken or vegetable broth
2 tsp cumin
1/2 tsp cayenne pepper
dash of sea salt
dash of black pepper
dash of white pepper
juice of 1 lemon
2 cups frozen corn
1 can of chickpeas, drained
1 can of black beans, drained
handful of chopped Italian parsley

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic saute for a minute and then add red pepper and greens. Once onions are browned add the white wine and cook until liquid is evaporated.
   
2. Mix quinoa into the saucepan and cover with chicken/vegetable broth. Add the lemon juice. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans, chickpeas and parsley.

To my delight my whole family absolutely loved this meal. It is high in protein without using meat and feel free to change up the veggies. LOVE this recipe!!

Butternut Squash Risotto

Ingredients

• 1 medium butternut squash roasted at 375 for 1 hour
  
• 4 tablespoons butter
• 1 small onion, minced
• 3 minced garlic cloves
  
• 2 cup Arborio or any white rice
• 2/3 cup dry white wine
• 8 cups hot chicken stock
• 1/2 cup grated Parmesan cheese
• salt and ground black pepper to taste

Directions

1. Roast butternut squash and then scoop out insides and mash.
   
2. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften and add garlic, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

Tater Tot Casserole

This is not a recipe which will help keep your resolution to loose weight but it is a good comfort food casserole that is easy to fix and the kids like it! This is one of the few recipes I remember from growing up and one which the girls like to help make so it has great memories.

Tater Tot Casserole

1 1/2 pound lean ground beef

pinch of black pepper

pinch of white pepper

dash of sea salt

1 tsp of garlic powder or fresh

1 can of cheddar cheese soup

2 cans of green beans

1 bag of tater tots

1. Preheat oven to 375 degrees.

2. In a 9x13 baking dish combine beef with spices and pat down to form a layer :) Best done with your hands!

3. Spread cheddar cheese soup mix on top of beef layer.

4. Spread drained green beans over cheddar cheese layer.

5. Spread tater tots on top.

6. Bake in oven for an hour.