Long-Life Noodles with Chicken and Broccoli

 

I wanted to start mixing up my dishes for the new year.  We love a Chinese noodle dish and I found this late last year.  What a great way to start the new year with Long-Life Noodles, a recipe I found on the EatingWell site.  We changed the protein to chicken and tweaked a few things and loved the way it came out.  We think this is going to be a regular!

Ingredients (3-4 servings)

• 6-8 oz Thin spaghetti
• 1 tsp Sesame oil
• 3 tbsp Oyster sauce
• 3 tbsp Cooking sherry
• 2 tbsp Soy sauce
• 1 ½ tsp Cornstarch
• 1 tbsp Vegetable oil
• 10-12 oz Broccolini, stalks trimmed with larger pieces cut in half.  
• 12 oz Mushrooms, sliced thinly
• 2 Chicken breasts, trimmed and thinly sliced.  
• 2 tsp Garlic, chopped (or cloves)
• 1-2 tsp Sesame seeds

Directions

1. Cook thin spaghetti according to package directions. Rinse and drain well. Toss with sesame oil. Set aside.
2. Whisk together oyster sauce, cooking sherry, soy sauce, and cornstarch in a small bowl.
3. Heat a large flat-bottom wok or large pan over medium-high heat. Add vegetable oil and swirl to coat. Add broccoli and mushrooms; cook, stirring occasionally, for 2 minutes. Add chicken and garlic.  Saute for 4 minutes, stirring continually.
4. Add the sauce and bring to a boil; cook for 1-2 more minutes. Add the noodles to the pan and toss to coat. 
5. Sprinkle with sesame seeds.  

Enjoy!

Spring Pasta

Every so often, I come across a recipe that I really love.  I was thinking of an easy recipe to make on Friday night.  The impetus for cooking this was the ingredients that I have at home  - basically shrimp, asparagus and mushrooms.  I added a few of my favorites, including anchovies and it was a perfect dinner!  I loved the way this turned out.  This is based on the recipe for Asparagus, Shrimp and Mushroom Pasta from Sarah Walker Caron. This looks like a great site and I will go back there again. I love the idea of cooking the shrimp and veggies in the oven for a pasta dish. Will definitely play with this again. This is a winner!

Ingredients (Serves 4-5)

• 13-15 oz box, Pasta (reserve 1/2 cup of pasta water)
• 1 lb Shrimp (large 15-25 count per pound), peeled
• 1 lb Asparagus, cut into 2" slices (top only is fine)
• 12 oz Mushrooms, sliced thick
• 4 tsp Garlic, chopped (or 4 cloves)
• 1/2 tsp Oregano (dried)
• 1/2 tsp Kosher salt
• 1/4 tsp Basil (dried)
• 1/4 tsp Black pepper cloves garlic, crushed
• 2 tbsp Olive oil (and oil spray)
• 2oz can Anchovies (much of the oil drained and coarsely chopped)
• 1 tsp Lemon juice
• Shredded Parmesan cheese, to taste

Directions

1. Preheat the oven to 400 degrees.
2. Cook pasta as directed.
3. Spray a jelly roll sheet or lipped baking sheet with with a light coating of olive oil.
4. Add the shrimp to the pan and top with cut asparagus and mushrooms.  Add garlic, oregano, Kosher salt, basil, black pepper and olive oil.  Lightly stir to combine.
5. Put baking sheet in oven for 10 minutes. Add chopped anchovies and stir gently. Return to the oven and bake for an additional 7-9 minutes
6. Combine the cooked pasta with the veggies and shrimp.  Add 1 tsp lemon juice and toss well to combine. You can add the pasta water (if desired - the mushrooms can generate a lot of liquid) and toss again.
7. Sprinkle Parmesan cheese on the pasta and serve.

Enjoy!

Corey's Spaghetti alla Puttanesca

When Pam and I went out to California, we stayed at a hotel in Capistrano Beach, near Dana Point, California.  The closest restaurant to the hotel was Agostino's Ristorante Italiano (or Agostino's By The Sea).  The restaurant is right on the Pacific Coast Highway and we ate outside over the highway - but more importantly with a great view of the Pacific Ocean.  Sure, we heard the cars - but we also heard the waves crashing along the shore of Doheny State Beach.  It was a wonderful place for a meal.  And while we had a great location, the food was fantastic.  They had a special menu item for an appetizer - Sauteed Mushrooms (which inspired the recipe I put on my blog earlier).  The other menu item we ordered both times at Agostino's was equally good.  We split one order of Spaghetti alla Puttanesca.  That was fantastic and we were so happy to make this dish at home.  This will be a staple at our house for sure!

The origin of the name for Pasta alla Puttanesca could be taken in a few different directions.  I will go with the PG version - and refer to the notion that you can make this great dish with what you probably have in the house.  So all that being said, it is sometimes referred to as "garbage" pasta - where you throw in everything you have to make a dish.  Regardless, it is a fantastic dish and it can easily be made with pantry items you probably already have in your house.  Once again, we are so glad we ate at Agostino's and so glad we have this new recipe.

Ingredients (served 4-5)
1 box (12-14oz) Pasta
2 tbsp Olive oil
1 Onion (small), chopped
1 Shallot, chopped
4 cloves (or tsp) Chopped garlic
2 oz can Anchovies, oil mostly drained
1 tbsp Parsley, dried
1/2 tsp Kosher salt (adjust to taste)
1/4 tsp Black pepper (adjust to taste)
1 tsp Oregano, dried
1/2 tsp Basil, dried
2 tbsp Capers, drained and rinced
2/3 cup Kalamata olives, cut in half
28 oz can Crushed tomatoes

Directions
1. Prepare pasta as directed.
2. Heat oil in a large saute pan over medium-high heat for 1-2 minutes.
3. Add onion, shallot and cook for 6-8 minutes.
4. Add garlic, and anchovies and cook for 2 minutes.  Break up the anchovies as you saute.
5. Add remaining ingredients to the saute pan (parsley kosher salt, black pepper, oregano, basil, capers, kalamata olives and crushed tomatoes).  Lower the heat to medium-low, cover with lid and cook for 23-25 minutes.
6. Mix with cooked pasta and serve.

Enjoy!

Spinach and Shrimp Pasta

This is a variation of my Celebration Pasta - which is a great way to get greens with our pasta. We were looking for a lighter dish and one with a bit less greens. While the more greens - the better from a health standpoint - we had less than we wanted when we started cooking. I love cooking with spinach and made a few tweaks when I only have half as much fresh spinach in the house. So this variation was born. It made five-six portions and reheated wonderfully at work for lunches. I also used a high protein penne - which made the dish a bit better.  This is a great new recipe and hits the spot when we want a pasta dish.

Ingredients (Serves 4-6)

1 box Pasta (14 oz) - I like penne or rigatoni

2 tbsp Olive oil, divided
3 tsp Garlic, chopped (or 3 cloves)

1 small Onion, cut into thin strips
3/4 lbs Shrimp, medium (25-40 count)
1/4 tsp Kosher salt

1/4 tsp Black pepper

1/4 tsp Oregano (dried)

8 oz. Mushrooms, stems removed and caps cut in half

12 Kalamata olives

4-6 pieces Sun-dried tomatoes, cut into thin strips

3/4 cup Vegetable or Chicken broth

4-5 oz Baby spinach
1 bunch Basil, fresh - cut into strips
1 tbsp Parmesan cheese, shredded

Directions

1. Cook pasta as directed.
2. Heat 1 tbsp olive oil over medium high heat in a big pan.  Add the onion and garlic, saute for 2 minutes.
3. Add shrimp, Kosher salt, black pepper and oregano and saute for 4-5 minutes (until they are pink).  Remove from pan and leave covered under foil to keep warm.
4. Add remaining 1 tbsp olive oil. Add mushrooms, kalamata olives and sun-dried tomatoes.  Saute for 3-4 minutes.
5. Add broth and cook for 1 minute.
6. Add spinach and basil. Mix the greens into the heat for 2 minutes until they wilt.
7. Add the shrimp mixture back into the pan.  Add Parmesan cheese and mix for around 1 minute.

Enjoy!

Shrimp and Spinach with Pasta

This is a modest variation on my recipe for Celebration Pasta.  I wanted to create something that was a bit different, but still had the wilted spinach in the dish.  I tweaked the recipe and loved the way it came out.  You can be flexible with the amount of pasta that you serve with it - we ended up with more noodles than we wanted.  So you can be flexible with how much pasta to make.

Ingredients (serves 4-5)
9-13 oz Thin spaghetti or other pasta
2 tbsp Olive oil
1 tbsp Butter
1 Onion (small), cut into thin strips
3 tsp Garlic, chopped (or 3 cloves)
1 lbs Shrimp, peeled and deveined
8-10 Grape tomatoes, halved
4-6 pieces of Sun-dried tomatoes - cut into thin strips
5-7 basil leaves, thinly sliced (about a half bunch)
1/4 tsp Kosher salt
1/4 tsp Black pepper
1 tbsp Lemon juice
5 oz Baby spinach

Directions

1. Cook pasta according to the directions on the package; set aside.
2. Heat olive oil and butter in a large non-stick skillet over medium-high heat.  Add onion and garlic to the pan and saute for 3-4 minutes.
3. Add the shrimp, grape tomatoes, sun-dried tomatoes, basil, Kosher salt and black pepper to the pan.  Saute for 5-6 minutes.  .
4. Add lemon juice and spinach to the pan.  Sir frequently for around 2 minutes, until spinach is wilted.  
5. Serve over pasta & enjoy!

Chicken Marsala

I have long been a big fan of Chicken Marsala.  But my wife never really loved it that much, so we never made it at home.  But we wanted to give it another shot and see if we can make a version that my wife would like.  Sure enough, we did!  There are 100s of recipes of Chicken Marsala.  The key ingredients are chicken (shocking), mushrooms and Marsala wine (or cooking wine).  After that - it is a bit of mixing and matching to get your dish right.  I looked a few recipes, but nothing looked like what we wanted to do - so I mixed it up and created something mostly from scratch.  We loved the way this turned out - and as per usual, amped up the mushrooms!  We will definitely make this again.  We had company over, so the picture shows about a double batch.

Ingredients (Serves 3-4)
13 oz box Pasta (thin spaghetti)
4 Chicken breasts, skinless, cut in half to a thickness of 1/4"
1/2 cup plus 1 tbsp flour, divided
1/2 tsp Kosher salt
1/2 tsp Sage, dried
1/4 tsp Black pepper
4 tbsp Olive oil, divided
12 oz Mushrooms, sliced
1 tbsp Shallots, finely chopped
2 tbsp Butter
3/4 cup Marsala wine (or cooking wine)
1 cup Chicken broth (low sodium if possible)
1 tbsp Parsley, dried

Directions
1. Prepare pasta as directed.
2. Combine 1/2 cup of flour with kosher salt, sage and black pepper.  Coat the cut chicken with the flour mixture.
3. Heat 2 tbsp olive oil in a saute pan over medium-high heat.  Working in batches (if needed), cook the chicken for 3 minutes on both sides.  Add additional oil if needed.  When chicken is done, set on a plate under foil to keep warm.
4. Add the remaining 2 tbsp oil to the pan.  Add mushrooms and shallots.  Cook 5 minutes.
5. Add the remaining 1 tbsp flour, butter, Marsala, chicken broth and dried parsley to the pan and cook for 3 minutes.
6. Return the chicken to the pan and cook for 3 more minutes.
7. Serve over pasta.

Enjoy!

Corey's Veggie Pasta Bake

I wanted to create a vegetarian pasta bake that we could put into our rotation.  This could work nicely for meatless meals or when you are entertaining vegetarians.  This was adapted from one of my recipes that includes turkey sausage. I love the way this tuned out and think it could be a regular addition to our menu.  In regards to the peppers, I used a green, red and orange.  The key is that you use three peppers, the color is less important.

Ingredients
Cooking spray
1 12-14oz. box Rotini or penne pasta (NOTE: you can use 80% of the box just fine for this dish)
2 tbsp Olive oil
2 medium Onions (or 1 large yellow), chopped
1 Green pepper, cut into thin strips of around 1 1/2" long
1 Red pepper, cut into thin strips of around 1 1/2" long
1 Orange or yellow pepper, cut into thin strips of around 1 1/2" long
1 pkg (12 oz.) Mushrooms (white), sliced in half
2 tsp Garlic, chopped (or cloves)
1 28 oz can Crushed tomatoes
1 14.5 oz can Petite diced tomatoes (any flavor or variety)
1 tsp Basil, dried
1 tsp Oregano, dried
2 tsp Parsley, dried
2 cups Mozzarella cheese, shredded

Directions
1. Preheat oven to 375°F. Spray 13"x9" (or larger) baking dish with cooking spray. Prepare pasta according to package directions.
2. Heat the olive oil over medium-high heat.  Add onion, peppers, mushrooms and garlic. Cook and stir for around 8-9 minutes. Add both cans of tomatoes and spices; heat 2 minutes or until bubbling.
3. Add pasta to tomato mixture; stir until pasta is well coated. Spoon half of mixture into baking dish. Top with half of the cheese. Repeat layers once more. Bake 15-17 minutes or until hot.  Let sit for a few minutes before serving.

Enjoy!

Pasta with Mushrooms and Garlic

The recipe was adapted from Skinnytaste's Spaghetti with Mushrooms, Garlic and Oil. Wanted an easy dish to make after a late day at work and this could be it. This was fantastic and a very nice addition to a "meatless" menu day. Pam loves mushrooms - and this was definitely a keeper in our pasta recipe collection. It reheated beautifully for lunch the next day. A great recipe and we will definitely make it again.

Ingredients (Serves 4):
12-13 oz Pasta (whole-grain or wheat)
3 tbsp Olive oil
3 tsp (or cloves) Garlic, chopped
8 oz Baby bella mushrooms, sliced
8 oz Whitecap mushrooms, sliced
1 tbsp Parsley, dried
1/2 tsp Oregano, dried
1/4 tsp Black pepper, ground
1/4 tsp Kosher salt
1/4 cup broth or dry white wine
1 tbsp Parmesan cheese, shredded

Directions
1. Cook pasta in a large pot of salted boiling water according to package directions.
2. Heat oil in a medium saute pan over medium heat. Add the garlic and cook for about 1 minute.
3. Add the sliced mushrooms, parsley, oregano, kosher salt and pepper and sauté for about 2-3 minutes. Add broth or white wine and cook another 2-3 minutes.
4. Reserve around a 2-3 tbsp of the pasta water and then drain pasta. Toss the pasta with the mushroom mix, shredded Parmesan cheese (adjust to taste) and the reserved pasta water.

Enjoy!

Grilled Shrimp Mediterranean with Pasta

The recipe was adapted from Prevention Magazines's Lemon Shrimp with Roasted Peppers. I added some olives and a bit more lemon juice and it made a great dish. This is definitely a keeper.

Ingredients (Serves 4):
1 lbs Shrimp (16/20 or larger), peeled and deveined
2 tbsp & 1 tsp Lemon juice, divided
1 tbsp Olive oil
1/2 tsp Kosher salt
1/4 tsp Black pepper
6-8 oz Spaghetti or other pasta (wheat or multigrain)
1/2 cup Roasted red pepper, chopped
1/2 cup Kalamata Olives, sliced in half
1/4 cup Pesto sauce
1 tsp Lemon zest, grated

Directions:
1. Combine the shrimp, 2 tbsp lemon juice, and oil in a bowl. Refrigerate until ready to grill, but no more than 30 minutes.
2. Preheat the grill (or grill pan) to medium-high. Remove the shrimp from the marinade and sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Discard the remaining marinade.
3. Meanwhile, bring a large pot of water to a boil. Cook the spaghetti according to package directions. Drain and transfer to a large bowl.
4. Thread the shrimp onto metal or wood skewers and grill for around 2-3 minutes per side, or until opaque. Adjust cooking time for the size of the shrimp. Transfer to a plate and keep warm.
5. Toss the cooked pasta with the grilled shrimp, roasted pepper, kalamata olives, pesto, lemon zest, remaining 1 tsp lemon juice and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.

Enjoy!

Turkey Chia Meatballs with Mushroom Pasta

So once again, Dr. Oz showcases some really great recipes and food choices for a healthy living. While I know he can be over the top many times - the food segments are really great. Pam mentioned that she saw a recipe for Chia Turkey Meatballs and that we should give it a shot. We found the recipe for Chia Turkey Meatballs on the Dr. Oz site and I played with it.

I added a complete pasta sauce to this recipe - so they can be separated out if desired. The sauce has lots of mushrooms and was really great. The meatballs were outstanding and the thought of getting more chia seeds is really good from a health standpoint.

This will be on a quick rotation - loved the way this came out and it heated up brilliantly the follow day for lunch.

Ingredients (Serves 4):

Turkey Chia Meatballs
1/2 cup Chicken broth
1 tsp, Garlic (or one clove), chopped
2 tbsp Chia seed
1/2 tsp Basil, dried
1/2 tsp Oregano, dried
1/2 tsp Thyme, dried
1 tbsp Parsley, dried
1/2 tsp Kosher salt
1/4 tsp Black pepper
1/4 tsp ground black pepper
1 lbs. 93% lean Ground turkey breast
1 Egg
1/3 cup Bread crumbs

Mushroom Pasta
13.5 oz Pasta (your choice)
3 tbsp Olive Oil
2 tsp, Garlic (or two cloves), chopped
1 lbs Mushrooms, sliced
2 small Onions (or 1 medium onion), diced small
1 28oz can Crushed tomatoes
1 tsp Oregano, dried
1 tsp Basil, dried
2 tbsp Parsley, dried
Kosher salt and pepper to taste.

Directions for Turkey Chia Meatballs
1. In a large bowl combine broth, garlic and chia seed, set aside for 15 minutes.
2. Add remaining ingredients and mix well.
3. Roll into meatballs a bit smaller than a golf ball and place in shallow baking pan. Bake at 350° F for 25 minutes.

Directions for Mushroom Pasta
1. Heat olive oil in a large skillet over medium-high heat. Add garlic, mushrooms and onions and saute for 6 minutes. Break up the larger mushroom pieces.
2. Add the crushed tomatoes, oregano, basil, parsley, kosher salt and black pepper (to taste) and mix well. Lower heat to medium-low and simmer for around 20-25 minutes.
3. Meanwhile, prepare pasta as directed so it is finished at the same time as the pasta sauce.

Enjoy the dish together!

Veggie Pasta Pie

And on the inside:

This was adapted from the Culinary Institute $5 Veggie Pasta Pie from the Dr. Oz show. I love many of the recipes that are highlighted on the Dr. Oz show - this is very much my favorite part of the good Doctor! While it is always nice to hit a budgetary target (low cost meals that taste great are definite win-wins), getting high nutrition and low calorie/fat dishes is the best. From the Dr. Oz site - this recipe is from "Culinary Institute of America chef Jennifer Stack is a blend of an Italian Frittata (omelet) and a Jewish Noodle Kugel (pudding)". I made some very minor modifications to taste (basically adding the roasted red peppers (which was very nice). I also added some timings, which makes it easier to follow. This was just fantastic and it will be a regular staple in our house. This would also be great for brunches as it can sit out for a while.

Ingredients (Makes around 4 servings)
1 1/2 cups cooked Whole-wheat macaroni (Around 3/4 cup dry macaroni)
6 large Eggs
2 Carrots, finely grated (around 1 cup), divided
2 tbsp Canola or vegetable oil
2 tsp (or cloves) Garlic, chopped
1 14.5-oz can Petite diced tomatoes
1/4 cup Roasted red peppers, chopped
10 oz Frozen, chopped spinach (thawed and squeezed dry)
3/4 cup reduced fat shredded cheese (adjust to taste), divided
Salt and pepper to taste
Cooking spray

Directions
1. Preheat oven to 375˚F. Cook the macaroni according to package directions. Drain the pasta and set aside.
2. Whisk 2 eggs in a bowl and add 1/3 cup of the grated carrot and 1/2 cup cooked macaroni. Season with salt and pepper to taste. Heat 1 teaspoon of the oil in a non-stick skillet, add the egg mixture and cook over medium low heat until the eggs are set but not dry (around 5 minutes). Slide this noodle “pancake” onto a greased cookie sheet (or parchment paper) and keep warm. Repeat this process two more times to create a total of 3 noodle layers.
3. Raise heat to medium and add 1 tsp oil to the skillet. Sauté 1 tsp chopped garlic for around 30 seconds. Add the canned tomatoes and roasted red peppers, season with salt and pepper and cook for around 7 minutes. Set aside in a bowl.
4. Add 1 tsp oil to the skillet and sauté 1 tsp chopped garlic for 30 seconds. Add the spinach, season with salt and pepper and cook for around 5 minutes). Set aside in a bowl.
5. Add the first noodle pancake, browned side down, to a pie plate coated with cooking spray. Top with the cooked spinach (drain any excess liquid) and add 1/4 cup of the shredded cheese. Add a second noodle pancake and top with the tomatoes and pepper mixture (drain any excess liquid) and add 1/4 cup of the shredded cheese. Top with the final noodle pancake, browned side up, and remaining shredded cheese.
6. Bake in oven for 10 minutes at 375˚F. Cut into wedges and serve hot or cold.

Winter Chicken Pasta (Chicken and Veggies)

This was adapted from a Prevention Recipe for Chicken Cacciatore. I played with this quite a lot - and took out some of the things that the family does not love and swapped in some things they do. I added spinach because we all need more greens - don't we? I loved the way this came out and it will be definitely on a short rotation.

Ingredients (Makes around 4 servings)

12-14 oz boxed Pasta (your choice)
1 tbsp Olive oil
3 Chicken breast pieces, cut into 1/2" pieces
1/4 tsp Kosher salt
1/4 tsp Black pepper
8 oz Mushrooms, cut in half
1 Bell pepper, cut into strips (any color)
1 small Onion, chopped
2 tsp garlic, chopped
1 cup Chicken broth
1 tsp Oregano, dried
1/2 tsp Basil, dried
1 tsp Parsley, dried
1 tbsp Tomato paste
14.5 oz can Petite diced tomatoes
Baby spinach (to taste - around two handfuls)

Directions
1. Prepare pasta per package directions.
2. Heat olive oil in large nonstick frying pan (with cover) over medium-high heat while making pasta. Add kosher salt and pepper to the chicken and add it to the pan. Cook for around 5-6 minutes, turning occasionally, until browned on all sides. Transfer to bowl (leaving the liquid in the pan) and cover the chicken with foil.
3. Add the mushrooms, bell pepper, onion, garlic, chicken broth, oregano, basil, parsley, and tomato paste in the pan. Reduce heat to medium, cover, and cook, stirring occasionally, about 5 minutes. Uncover and cook for about 5 more minutes.
4. Stir in tomatoes (with juice) and chicken with any accumulated juices from bowl. Reduce heat to a simmer for around 4 minutes.
5. Add the baby spinach and mix until wilted, about one minute.
6. Pour over the pasta and serve.
Enjoy!

Shrimp Pasta With Red Sauce

Saw this recipe at Prevention Magazine (Shrimp Fra Diavolo II). Seems to be a triple threat - healthy, easy and delicious!

Ingredients

12 oz Pasta (any variety)
1 lbs shrimp, peeled and deveined
Kosher salt and black pepper to taste
4 tsp (or cloves) Garlic, minced (divided)
1 tbsp Olive oil
1 tsp Red pepper flakes (adjust to taste)
1 small Onion, chopped (white or yellow)
8 oz Mushrooms, thinly sliced
4 tsp (or cloves) Garlic, minced (divided)
1/2 tsp Dried oregano
1/2 tsp Dried parsley
1 can (28 oz) crushed tomatoes
1 cup Dry white wine


Directions

1. Cook pasta according to instructions.
2. Season the shrimp with kosher salt and pepper. Heat the oil in a large skillet or saute pan over medium heat. Add the shrimp and 2 tsp garlic and cook for 2 minutes, until just firm. Remove to a plate.
3. To the pan, add red pepper flakes, onion, mushrooms, remaining garlic, oregano to the pan; cook until the onions are soft. Add the tomatoes and wine and simmer for 15 minutes.
4. Fold the cooked shrimp into the sauce and let simmer for 2 additional minutes.
5. Pour the sauce over the pasta and toss.

Enjoy!

Penne with Sausage & Basil Sauce

Adapted from this recipe for Pasta with Sausage, Tomatoes, and Mushrooms from Bon Appétit (August 2002).

Ingredients (serves 4-6)
19 oz Sweet Italian turkey sausage, casings removed, crumbled
2 tbsp Olive oil
12 oz Mushrooms, thickly sliced
1 Large onion (or 2 medium ones), chopped
1/2 - 3/4 cup Fresh basil, shredded
1 tbsp Oregano (dried)
1 tbsp Parsley (dried)
1/4 tsp Kosher salt (more or less to taste)
1/4 tsp Black pepper (more or less to taste)
1/2 cup Dry white wine
28 oz Can crushed tomatoes
14.5 oz Can petite diced tomatoes
14-16 oz Penne or other pasta

Directions
1. Place the turkey sausage in a large skillet over medium-high heat. Break up the sausage as it cooks for around 12-14 minutes (or until it is brown). Using slotted spoon, transfer sausage to large bowl (leaving the drippings in the pan).
2. Add olive oil to drippings in pot. Add mushrooms and onions and sauté until for around 10 minutes.
3. Add basil, dried oregano, dried parsley, garlic, kosher salt and black pepper to the pan; then sauté for around 1 minute.
4. Add wine to the pan and cook for around 4 minutes.
5. Add sausage, crushed tomatoes and petite tomatoes to the pan and mix thoroughly. Lower the heat to medium and cover the pan. Cook for around 25 minutes.
6. While the pasta sauce is cooking during this last step, prepare the pasta as directed.

Pour the sauce over the pasta and enjoy!

Smoked Salmon Pasta

I have had this 8 oz package of smoked salmon (Portlock Wild Smoked Salmon) that I bought in Seattle, Washington a LONG time ago. These things have a long shelf life - the expiration date is December 2013....HONESTLY! So I took a few different recipes (though mostly from this recipe from Mehan Dossani for Tomato and Smoked Salmon Pasta) I found and created this.... Really liked it - might try it again the next time I have smoked salmon.

Ingredients (serves 4-5)
1 12-14 oz pound box of pasta (spaghetti or penne - we use whole grain or equivalent)
1 tbsp Olive oil
1 Medium onion, finely chopped
4 oz Mushrooms, thinly sliced
2 tsp Garlic, finely chopped (or 2 cloves)
Kosher salt and black pepper (to taste - no more than 1/4 of a tsp)
1 14.5 oz can Petite diced tomatoes
1/2 cup White wine
1/4 tsp Dill weed
2 tbsp Heavy cream
8 oz Smoked Salmon, coarsely chopped
1/4 cup Basil, shredded

Directions
1. Cook the pasta according to the package directions.
2. Heat the olive oil in a saucepan over medium-high heat. Add the onion, mushrooms, garlic and kosher salt and black pepper (to taste - around 1/4 tsp of each at most). Cook, stirring occasionally, for around 3-4 minutes.
3. Add tomatoes, wine, and dill weed to the pan and cook for 4 minutes.
4. Reduce heat to low and add 2 tbsp of heavy cream and stir for around 1 minute.
5. Stir in salmon and then remove from heat. Mix thoroughly and then add basil. When blended, pour on the pasta.

Add Parmesan cheese as desired.

Pasta with Turkey Sausage Sauce

My second stab at a meat sauce. This uses turkey sausage and is based on my previous entry for turkey meat sauce. This is also pretty healthy - and it came out great.

Ingredients (serves 4-5)
1 12-14 oz pound box of penne (whole grain or equivalent).
2 tbsp Olive oil
1 Medium onion, finely chopped
2 Red bell peppers, finely chopped
4 tsp Garlic, finely chopped (or 3 cloves)
8 oz Mushrooms, thinly sliced
1/2 cup Parsley, chopped
12 oz Turkey Italian Sausage (meat from 3 sausage links - casings removed)
1/2 tsp kosher salt (or to taste)
1/2 tsp black pepper (or to taste)
1 28-ounce can Crushed tomatoes
1 tsp Dried oregano
1/2 tsp Dried basil

Directions
1. Cook the pasta according to the package directions.
2. Heat the olive oil in a saucepan over medium-high heat. Add the onion, pepper, parsley, mushrooms, and garlic and cook, stirring occasionally, for around 5-6 minutes.
3. Add the turkey sausage, kosher salt, and pepper and cook for around 8 minutes, stirring constantly.
4. Add the tomatoes, oregano, and basil - then simmer until the sauce thickens, around 8 minutes.

Serve sauce over pasta, adding Parmesan cheese if you like.

Shrimp and Spinach Pasta Salad

This was adapted from Warm Pasta Salad with Shrimp from Cooking Light. This is a wonderful light and healthy summer pasta salad.

Ingredients (serves 4)
3 cups uncooked farfalle (bow tie pasta) - it can be replaced with a different pasta.
1/4 cup fresh lemon juice
2 tbsp Dijon mustard
2 tsp Garlic, minced
1/4 cup, plus 1 1/2 tsp Olive oil, divided
1 tbsp Red Wine Vinegar
1/2 tsp Kosher salt
1/2 tsp Black pepper
1 Shallot (small), cut into thin slices
1 lbs Shrimp, peeled and deveined (31/40 count is fine)
2 cups Baby spinach, cut into strips (you can increase this if you want)
1 15.5 oz can Cannellini beans, rinsed and drained
1/4 cup Red onion, chopped
2 tbsp Capers, rinsed

Directions
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Combine juice, mustard, garlic, and red wine vinegar in a small bowl, stirring well with a whisk. Gradually add 1/4 cup oil, stirring constantly with a whisk. Stir in salt and pepper.
3. Heat 1 1/2 tsp olive oil in a large nonstick skillet over medium-high heat. Add shallots and saute for 1-2 minutes. Add the shrimp and cook for an additional 2-3 minutes until done.
4. In a large serving bowl, mix the spinach, cannellini beans, red onion, and capers; toss to combine. Add the pasta and dressing to the bowl, then add the shrimp.

Enjoy either at room temperature or serve chilled.

Penne with Chicken and Light Sun-Dried Tomato Sauce

This was adapted from Capellini With Pine Nuts, Sun-Dried Tomatoes And Chicken from Prevention magazine. This is really growing on me for a great place for healthy recipes. I adapted the recipe a fair amount, but I love the way that this turned out. This is a keeper with a nice light sauce.

Ingredients (serves 4-5)
1/2 cup Pine nuts
13 oz box Penne, whole wheat or whole grain
1 cup Broth (chicken, low-sodium chicken or vegetable)
5-6 oz Sun-dried tomatoes, dry-packed
1 tbsp Olive oil
3 Chicken breasts, cut into 1/4" slices (lengthwise)
Kosher salt and ground pepper to taste
4 tsp Garlic, minced (or 4 cloves)
1/4 tsp Crushed red pepper flakes
12 Kalamata olives, pitted and cut in half.
1/4 cup Fresh basil, sliced into thin strips

Directions
1. In a saute pan over low heat, toast the pine nuts until they are lightly browned.
2. Prepare pasta according to package directions
3. Soak tomatoes in near boiling water for around 10 minutes. Drain the liquid (adding 1/2 cup to the broth and set aside). Then slice the tomatoes into strips.
4. Heat the olive oil in large skillet over medium-high heat. Season chicken with kosher salt and pepper. Add chicken, garlic, and red-pepper flakes to the skillet and cook for around 3 minutes. Drain any excess liquid in the pan. Then add tomatoes, broth/water mixture and the olives. Cook for an additional 3-4 minutes. Remove from heat.
5. Add pasta to skillet and toss thoroughly. Then add the basil and pine nuts and toss again.

Enjoy!

Pasta with Turkey Meat Sauce

My first stab at a meat sauce. This uses turkey and should be pretty healthy - so it is really a total win. Had a great taste and is a definite winner on our end. It was inspired by a recipe from Real Simple and my Mediterranean Pasta.

Ingredients (serves 4-5)
1 12-14 oz pound box of penne (whole grain or equivalent).
2 tbsp Olive oil
1 Medium onion, finely chopped
1 Red pepper, finely chopped
3 tsp Garlic, finely chopped (or 3 cloves)
1/2 cup Parsley, chopped
8-10 oz Ground turkey (93% lean) - about half a package
1/2 tsp kosher salt
1/2 tsp black pepper
1 28-ounce can Crushed tomatoes
1 tsp Dried oregano
1/2 tsp Dried basil

Directions
1. Cook the pasta according to the package directions.
2. Heat the olive oil in a saucepan over medium-high heat. Add the onion, pepper, parsley, and garlic and cook, stirring occasionally, for around 3-4 minutes.
3. Add the turkey, kosher salt, and pepper and cook for around 8 minutes, stirring constantly.
4. Add the tomatoes, oregano, and basil - then simmer until the sauce thickens, around 8 minutes.

Serve sauce over pasta, adding Parmesan cheese if you like.

Chicken Lo Mein

This was adapted from Helene Siegel's Chinese Cooking for Beginners (1992) and some other recipes that I found including Edamame Lo Mein from Eating Well. This just came out fantastic. It seems to be a good addition to our healthy menu and really great!

Ingredients (serves 3-4)
7-8oz. Thin Spaghetti (whole grain is ideal), cooked as directed.
1 tsp Garlic, chopped
1 Chicken breast, cut into thin strips (around 1/4" or thinner)
4 tbsp Peanut oil
2 Carrots, cut into thin strips
1 Red Pepper, cut into thin strips
4 oz Bean Sprouts (mung beans - fresh work best)
2 Scallions, trimmed and sliced

Sauce Ingredients
2 tbsp Light soy sauce
2 tbsp Oyster sauce
1 tbsp Cooking sherry
1 tbsp Light brown sugar
1 tsp Sesame Oil
1/4 tsp Chinese five spice powder

Directions
1. Cook pasta according to the directions and then drain with cold water. Then toss with 1 tbsp of the peanut oil and set aside.
2. Combine the sauce ingredients in a bowl (soy sauce, oyster sauce, sherry, brown sugar, sesame oil and five spice powder) and set that aside.
3. Heat a saute pan and add 1 tbsp of peanut oil over medium-high heat. Add the garlic and the chicken and cook for 3-4 minutes (until starting to brown).
4. Add the remaining 2 tbsp of peanut oil and add the carrots and red peppers. Mix thoroughly and then cook for around 1 minute.
5. Add the bean sprouts and scallions. Mix thoroughly and then cook for another minute.
6. Add the noodles and the sauce mix and cook for around 1-2 minutes, mixing thoroughly.

Enjoy!