Our Fabulous Bites

  Recipe I saw and want to try Butter-Free Lemon Pasta Ingredients Cooked spaghetti (1 box) 2 tbsp olive oil 2 cups mixed mushrooms 2 tbsp shallots, chopped 1 tbsp garlic, minced 1 tsp fresh thyme, chopped Cooked oatmeal (1 cup of steel-cut oats, 4 1/2 cups of water, and 1 chicken or vegetable bouillon cube) 1 cup grated parmesan 1/2 tbsp lemon zest 2 tbsp chives, chopped 1 tbsp basil, chopped 1/2 cup of peas, cooked 4 tbsp lemon juice Salt and pepper Directions In a large pot, boil 4 cups of water. Then add 1 cup of oatmeal and one cube of chicken (or vegetable) bouillon. Cook for 15 minutes. In a bowl or liquid measuring cup, strain about 1/2 cup of liquid from the cooked oatmeal. Add this liquid to the pan after step 3 is complete. In a large pan over medium heat, add about 2 Tbsp. olive oil. Add mushrooms, shallots, garlic, and thyme. Sauté for about 30 seconds. Add grated Parmesan and a dash of lemon zest to the pan. Stir until cheese is melted. Add chives, basil, and peas. St...

Kristin made this and our kids all ate it so it is a recipe I need to keep.  I think it would taste great with some veggies added to the pasta. Lemon Butter Sauce - heat everything together in a saucepan and pour over pasta. Done. ¼  c butter ¼  tsp oregano ¼  tsp basil ¼  tsp garlic 3 Tbsp lemon juice ¼  cup chicken broth

 This was a hit in our house.  When Isla cooks, she leaves out the tomatoes, but I think it is better with the cooked tomatoes. Serves 6 Ingredients Pesto (or use a recipe you already like, or store bought) 2.5 cups fresh basil 3/4 cup toasted pine nuts (or other nuts. I'm often cheap and use a less expensive nut like almonds) 3/4 cup parmesan cheese 1/2 cup olive oil salt and black pepper to taste Pasta Ingredients 24 cherry tomatoes 6 T olive oil salt and black pepper to taste 14-18 ounces linguine (preferably from the dairy section, not the dry aisle) 3 minced garlic cloves, minced 30 large shrimp, peeled and deveined Directions 1. Make the pesto by blending all the ingredients in a food processor.  Cover and set aside until ready to use. 2. Preheat the oven to 450 degrees.  Drizzle 1 T olive oil over the tomatoes, sprinkle with salt and pepper and roast in oven for about 8 minutes. Set aside. 3. Meanwhile, bring a large pot of salted water to a boil and cook the...

This is an easy recipe and comes in handy when I just want to throw something together.  It isn't a show stopper but gets dinner on the table and zucchini into my kids.  I don't usually peel my zucchini, but my kids don't notice the zucchini (or yellow squash) when I peel it. Ingredients: 8 oz uncooked linguine  4 cups shredded zucchini (about 3 medium) 4 tsp olive oil 2 garlic cloves, minced 1/2 cup plain yogurt  3/4 cup cheddar cheese 3/4 tsp salt 1/4 tsp pepper Directions: Cook linguine according to package directions.  Pat zucchini dry and sauce in oil until tender, 3-5 minutes.  Add garlic and cook for about 30 seconds more.  Transfer to serving bowl.  Add yogurt, cheese, salt and pepper and mix.  Add cooked linguine to serving bowl with zucchini mixture. Toss to coat and serve.

photo cred: www.diethood.com Though a bit rich and slightly on the heavy side, this was good. I think I'd serve it as a side, however, and not a main dish, simply because of the comments above. Oh, I also added mushrooms just do give it something more. Garlic Butter Asparagus Pasta 1 c dry orzo 1 lb fresh asparagus, cut into inch pieces (or longer, but my girls eat it better if it's cut) mushrooms, sliced (I never measure these, but just throw a bunch in) 4 tbsp butter 3 garlic cloves, minced 1/4 c parmesan 2 tbsp milk 1 tbsp fresh parsley s&p, to taste shredded parm for garnish Prepare orzo according to the directions on the package. Add the asparagus tips to the orzo the last 2 minutes of cooking. Remove from heat and drain. Add butter to a skillet and melt over medium heat. Stir in garlic and mushrooms and cook 4-5 minutes, or until lightly browned, stirring frequently, careful not to burn or the garlic will become bitter. Add o...

photo cred: juliasalbum.com  We had this last week and it was easy to gobble up. I did make a change, and that was to run the sun-dried tomatoes through a food processor, because I'm not a fan of the texture when they are in big chunks, and that solved the problem.   Garlic Shrimp and Sun-dried Tomatoes with Pasta and Sauce 1/2 lb shrimp 4 oz sun-dried tomatoes in olive oil salt 1/4 tsp paprika 4 garlic cloves, minced 1 c milk 1 tsp dried basil 1/4 tsp crushed red pepper 1 c parmesan cheese 8 oz pasta, I used angel hair, the original recipe called for fettuccine In a large skillet, saute minced garlic and sun-dried tomatoes in oil (I used the oil from the tomatoes) for one minute until garlic is fragrant. Add shrimp, sprinkle with salt, paprika, and cook on medium heat for about 2 more minutes. Add milk, basil, and crushed red pepper to the skillet, bring to boil and reduce to simmer. Whisk in the parmesan cheese to mel...

We had this tonight, and I'm not the biggest mac & cheese person, but I really liked this stuff. It was nice and cheesy, and I liked the addition of veggies. Plus, it was wicked quick and easy. Abigail wasn't sure she would like it because of the asparagus, but ended up downing her bowl. So it was a win for all. One Pot Veggie Mac & Cheese Baby bella mushrooms (however much you'd like) 2 cloves garlic, minced 1 tbsp evoo 1 1/2 c pasta (I used cavatappi, and next time I would use more) Cherry tomatoes, quartered (how ever many you'd like) 1 handful asparagus, chopped 1 c whole milk 1 c chicken stock 4 oz shredded triple cheddar (white, sharp, and mild cheddar) 1/2 c grated fresh Parmesan cheese 1/4 tsp garlic powder 1/4 tsp salt 1/4 tsp paprika freshly cracked black pepper 2 tbsp flour Slice mushrooms, mince garlic, and put them together in a large saute pan or pot on the stove with olive oil. Cook over med-high heat until mushrooms ...

photocred: glutenfreegoddess.blogspot.com We had this tonight, and we found it both delicious, simple, quick, and filling. You can really just load up any vegetables your heart desires, but I'll put what we used.   Pasta Smothered with Roasted Vegetables Your choice of pasta, I used cavatappi Broccoli, cut into pieces Yellow squash, cut into half-moons Carrots, chopped Grape tomatoes, halved Onion, chopped (not too small) Red pepper, chopped 6 cloves garlic, chopped Dried herbs - I used sage, rosemary, thyme, parsley, basil, oregano. s&p evoo Place veggies in a large bowl, cover with evoo, balsamic vinegar, salt, pepper, and dried herbs. Mix it together and then transfer to baking pan. Bake at 400 for 45 minutes, stirring once or twice, until they are charred a bit and caramelized. Cook your pasta. I got crazy and tossed the pasta in some butter, and enjoyed those calories. Place roasted veggies on top of pasta, sprinkle some fresh parm on top, an...

photo cred: peasandcrayons.com I made this over the weekend and it was a hit with Abigail and Josh, but not so much Mailie Ryan...though I attribute that to the fact that she eats like a chipmunk. I thought it was good, though it turned out slightly too heavy for me, so I'd like to tweak it a bit. Shrimp & Veggie Pesto Pasta Farfalle (bow-tie) pasta 8oz sliced baby portobello mushrooms 2.5 oz baby spinach leaves 2-3 cloves garlic, minced 6 tbsp pesto 1/2 c grated parmesan 1/4 c milk or cream (I used cream this time, so maybe I would have preferred milk) 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp paprika drizzle of olive oil pinch of red pepper flakes s&p to taste For the shrimp: shrimp, fresh or frozen 1/2 tbsp butter 1/4 -1/2 tsp dried parsley 1/4 tsp garlic powder 1/4 tsp cajun seasoning 1/8 tsp onion powder 1/8 tsp paprika s&p to taste Bring a large non-stick pan to medium heat and saute mushrooms...

  Mailie went to town on these clams, making sure to lick down the shells...a bit caveman-ish. This dish was a big hit, and we'd definitely eat it again...though not often, as clams aren't the cheapest of purchases, sadly. Oh to live by the sea, and enjoy fresh seafood daily. Perhaps one day. The only thing I'd do differently is add more water to the broth, since the pasta pretty much soaked it all up. It was flavorful though, and yummy to dip your crusty bread in . Angel Hair with Herb Broth and Clams 1/4 cup butter 2 tbsp olive oil 2 onions, chopped 6 garlic cloves, pressed 2 medium tomatoes, cored, chopped 3 cups white wine (I use cooking wine) 1 cup (or more) water (next time I will add more) 3 lbs manila or small littleneck clams, scrubbed 1/3 cup thinly sliced fresh basil leaves 1/4 cup chopped parsley 1/4 cup fresh thyme 2 pinches dried crushed red pepper 8 oz angel hair (or linguini) Melt butter with olive oil in a large pot over medium heat. A...

Photo cred: Oh My Veggies Another pasta dish winner for all of us, though Josh and I both agreed that it could use a little something more. I think next time we will add shrimp. It's simple and fast. One-Pot Pasta Primavera 4 cups low-sodium vegetable/chicken broth 8 ounces linguine, uncooked (I used angel hair, and just cook it less) 1 small onion, halved and sliced thin 1 pound broccoli crowns, cut into large florets  1 1/2 pounds asparagus, ends snapped off and cut into 2-inch pieces 4 ounces sliced white button mushrooms (about 1 cup) 4 large cloves garlic, minced 1/4 teaspoon crushed red pepper flakes  1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil 3/4 c peas  1 small handful fresh parsley, chopped (about 1/2 cup chopped) 1/4 cup heavy whipping cream 2 tablespoons grated Parmesan cheese Zest of 1 lemon (add juice at the end) Additional salt and pepper to taste Additional Parmesan ...

Photo Cred: Amuse Your Bouche All of us really enjoyed this dish, especially Josh. The only thing I would change is adding more of the vegetables. I also made ours with angel hair pasta, since I didn't have penne, and I felt like something light. I will post the recipe I used, but again, I would use more veggies than listed. Veggie Pasta with Artichokes and Asparagus 250 g pasta 1 tbsp olive oil 6 stalks asparagus, trimmed and cut into 1 inch chunks (i used more) 2 cloves garlic, minced 50 g sweetcorn kernels 100 g cherry tomatoes, halved 3 marinated artichoke hearts, cut into chunks (note: a lot of jars will contain quartered hearts, in which case you'll need 12 pieces) S&P 2 tbsp fresh chives, chopped (I didn't have these, so I used green onion) Boil the pasta until al dente. Meanwhile, heat the oil in a large frying pan, and add the asparagus, garlic, and corn. Cook for 5 minutes over medium heat, then turn the heat down a little an...

I like this cool pasta salad, very good on a hot summer night. Makes about 8 cups, or 4 main-dish servings. Ingredients 8 ounces penne or bow-tie pasta 1 pound fresh green beans, trimmed and each cut in half 1 1/2 teaspoon salt 1 tablespoon water 1 cup loosely packed fresh basil leaves 1/4 cup extra virgin olive oil 1/2 teaspoon black pepper 1-2 medium tomato, chopped Directions 1. In large sauce pot, cook penne as label directs 2. Meanwhile, in 12-inch skillet, heat 1 inch water to boiling over high heat.  Add green beans and 1/2 teaspoon salt; heat to boiling.  Cook beans until tender-crisp, 8 minutes or so.  Drain beans and rinse under cold running water and drain again. 3. In blender at high speed, combine basil, oil and water and puree until almost smooth, stopping occasionally and scraping down sides with rubber spatula.  Transfer bail puree to large bowl; stir in remaining 1 teaspoon salt and pepper. 4. Drain pasta; rinse under cold runnin...

My friend, who is a good cook, gave me this recipe and I really like it.  Rees however is not a fan so it isn't for everyone I guess, but chances are, you are going to like it.  I'll admit when I saw the ingredients I thought teriyaki with Italian cheese sounded odd but be brave and I think you'll be happy you tried this. Note, this recipe makes A LOT!!!  My friend makes it for baby showers so she usually wants plenty, but for many of you, halving the recipe is more practical. Spinach Pasta Salad 16 oz. package of bowtie pasta 1 cup canola oil 2/3 cup teriyaki sauce 2/3 cup white vinegar 6 Tbsp sugar ½ tsp salt ½ tsp pepper 1 to 2 bags fresh spinach 1 (6 oz) bag craisins 3 (three) cans mandarin oranges ½ cup fresh parsley, chopped 1 bunch chopped green onions ¼ cup toasted sesame seeds 6 oz. honey roasted peanuts 1 cup fresh 4 cheese Italian blend Blend vegetable oil, teriyaki sauce, vinegar, sugar, salt, and pepper in a blender. Pour   o...

We made this dish tonight, and all four of us really enjoyed it! It's yummy over rice or pasta. Spicy Creamy Garlic Shrimp Shrimp (however much you want) 3 cloves garlic, minced 3 T olive oil or butter S&P to season 1/2 C red pepper, diced (or roasted red pepper) 1/4 C cooking sherry (called for white wine, but we only  had the sherry) 3 tsp crushed chili paste 3 T chopped fresh basil or italian parsley (we used both) 1 1/2 C whipping cream Lightly saute garlic in the olive oil/butter over medium heat. Add shrimp, season with s&p and saute for about 3 minutes. Remove shrimp from the pan and add the white wine/sherry. Reduce to about half before adding the chili paste, red pepper, and cream. Simmer the sauce for a couple of minutes until the cream begins to thicken slightly. Add the shrimp back to the pan along with the chopped herbs and simmer for an additional minute before serving over your favorite pasta, or rice. Bon Appetite!

I found a similar recipe on Pinterest, made one or two adjustments and ended up with something we all thought was good.  I would give it a 7 out of 10.  It is a fairly healthy pasta dish, I think, (we used whole grain penne) which was also a plus.  Make it easier tip:  Make the sauce & pasta in advance.  Then cook the cauliflower when you are getting ready for dinner and toss it all together right at the end. Rees was afraid of the capers but was easily able to pick them out.  I don't recommend getting rid of those capers, they add a good touch.   Isla loved this stuff and I was pretty excited she was chowing down cauliflower which can be an acquired taste.  If you aren't a cauliflower person, you can decrease the amount this calls for or I was thinking you could probably swap it out for some chicken.   Penne with Roasted Red Pepper Sauce, Cauliflower & Capers Serves 6 Ingredients  The sauce: 3 roasted red b...

photo courtesy: theitaliandishblog.com I made this last week and it was a hit with all three of us. Very earthy tasting. The original recipe called for dried porcini mushrooms, but I did not have those, and did not want to go out and buy them, so we just used baby bellas, and it worked out just swell. We love our spaghetti sauce, but it was nice to have a different red pasta sauce for a change, and we'll use this one again. Mushroom Bolognese 2 tbsp safflower oil 1 large carrot, peeled and diced 2 medium celery ribs, diced 1/2 medium yellow onion, diced s&p 3 garlic cloves, grated or minced 3/4 c red wine (i use cooking wine) 1 lb baby bella mushrooms, chopped 1 1/2 c chicken, vegetable, or beef stock 1 15-oz can whole tomatoes, crushed 1 15-oz can tomato sauce 1 tsp sugar (it called for 2, but i don't like my pasta sauces sweet, and i'm not even sure you need the 1 tsp) 2 tsp dried oregano 1 tsp dried thyme 1 lb pasta, cooked ...

You put mushrooms , onions , and garlic in a sentence, and I'm there!  The original recipe called for sage, but I do not have sage. I do however have fresh thyme, and it turned out very yummy! We all enjoyed this dish, and I look forward to making it again since we have a plethora of thyme out there! I truly enjoy cooking with fresh herbs (and any food) straight from your own little garden :) Something about it makes cooking even more peaceful for me. Mushroom, Onion, & Garlic Sauce over Pasta 1/2 lbs mushrooms, sliced 1 onion, finely chopped 2 garlic cloves, finely chopped 1/2 c. stock 1 1/2 c. cream (I didn't have cream, so I used almond milk, and put in some butter, then a little corn starch at the end) 2 tbsp fresh thyme (dill or sage would be good as well) S&P Saute mushrooms, onion, and garlic until the mushrooms start to golden and the onions are soft. Add stock, cream, and herbs. Let simmer for 5 minutes and season with s&p. ...

All three of us very much LOVE this soup. So delicious, filling, and very easy to make.  Pesto & Tortellini Soup 1 clove garlic, chopped 1 medium carrot, julienned 1/2 c. onion, chopped 1/2 c. celery, chopped 2 tbsp. butter/oil/liquid (it's for sauteing) 6 c. chicken or vegetable base (or bouillon) 1 can kidney beans, rinsed and drained 2/5 c. tortellini 1 tbsp. fresh parsley, chopped (completely forgot to add this last night) 1/4 tsp. pepper Pesto Fresh parmesan cheese (we didn't have any, and honestly couldn't tell) Saute veggies over medium-low heat for 10 minutes, constantly stirring. Stir in water and base/bouillon, then heat to a boil. Stir in pasta and beans, then reduce to simmer for 20 minutes, stirring occasionally Stir in parsley and pepper. Add a dollop of pesto to each bowl, and sprinkle some parmesan on top. Bon Appetite!

Recipe and picture found here  and by nutritionfor.us This dish was easy and yummy. Jon enjoyed it (I often use Jon's approval as meaning it's a winner and a keeper and he voluntarily says something is pretty good.) I think you could add some other things for extra flavor, but we still all liked it. I personally would have loved some green pepper mixed in. We also omitted the mushrooms since they don't work well with Jon's stomach. But I'm sure for those who like mushrooms... it would make this dish even better. Ingredients: 1 1/2 Tblsp evoo 1 large onion, chopped 1 cup mushrooms, chopped 2 garlic cloves, minced 2 (14.5 oz) cans Italian diced tomatoes, drained 1/4 cup tomato sauce 3 basil leaves, chopped 1/4 tsp black pepper 1 tsp sea salt 1/2 cup skim ricotta chesse 1/2 cup mozzarella cheese 3 Tblsp Parmesan cheese About 6 oz lasagna noodles, broken into thirds & fully cooked 2 Tblsp parsley (dried or fresh) Directions: 1. Heat oil in a large nonstick skillet o...