Herbed Orzo Pilaf

 INGREDIENTS

• 1 Onion, chopped
• 2 cloves garlic, minced
• A sprig of thyme
• 2 TBS Butter
• 1 cup uncooked orzo
• 2 cups chicken broth

INSTRUCTIONS

1. Saute 1 chopped onion and 1 thyme sprig in butter over medium heat until golden; season with salt. 
2. Add garlic and cook 1 min more
3. Increase the heat to medium high; add 1 cup orzo and toast 2 minutes. 
4. Add 2 cups chicken broth and bring to a simmer. 
5. Reduce the heat to medium low, cover and cook until the orzo is tender, 15 minutes.
6. If still liquidy, cook uncovered until desired consistency is reached

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Original recipe: Idk, this is barely even a recipe
Posted by Jasmine

One-Pot Creamy Taco Pasta

Ingredients

• 1 tbsp extra virgin olive oil
• 1 yellow bell pepper, diced
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 lb ground turkey
• 12 oz rotini pasta
• 1 (14.5 oz) can diced tomatoes
• 4½ cup water
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 ½ tsp salt
• 1 cup cheddar cheese, shredded
• ¼ cup plain Greek yogurt
• small bunch cilantro, stemmed and diced

Directions

1. Heat olive oil in a large pot over medium heat. Add the bell pepper, onion, garlic, and ground turkey. Stirring occasionally, cook until turkey is cooked through and vegetables are tender, about 6-8 minutes.
2. Add the pasta, tomatoes, water, and spices to the pot. Stir and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally until pasta is cooked and most of the water is absorbed, about 15 minutes.
3. Once the pasta is done, remove from heat. If more than ½ cup of liquid is remaining in the pot, strain off excess liquid.
4. Add cheese, yogurt, and cilantro to the pot with the pasta and stir until cheese is melted and creamy.

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Original recipe: Mealime

Posted by: Piera

Asparagus Pesto Pasta Salad

Ingredients

• 2 pounds asparagus

• 2 tablespoons lemon juice

• 3 cloves garlic

• 1/4 cup pine nuts (lightly toasted if you feel like you have time)

• 1 cup lightly packed fresh basil leaves

• 1/2 teaspoon salt

• 3 tablespoons parmesan cheese (or nutritional yeast)

• 1 pound spiral pasta

• 2 medium ripe tomatoes, diced (optional, delicious)

• Salt and pepper, to taste

Instructions

1. Snap off the tough ends of the asparagus (don't cut them into bite-size pieces, you'll see why in a sec). Bring a large pot of water to a boil, and add the asparagus spears. Cook until just tender, about 4 minutes. Without emptying the water from the pot, lift out the asparagus spears and place them in a colander. Rinse with cool water.

2. Bring the water back to a boil. Add salt, if needed, and add pasta. Cook until the pasta is al dente. Reserve 1/2 cup of pasta cooking water, and drain and rinse the pasta with cool water. Put into a serving bowl.

3. Place the asparagus on a cutting board. Trim off the top 3 inches of the asparagus spears, and put the tips into the bowl with the pasta. Cut the bottoms into several pieces, and set aside to use in the pesto sauce.

4. Use a food processor to make the pesto: With the processor running, drop in the garlic cloves and allow them to chop. Add 2 tablespoons of the pine nuts, and pulse to chop. Add the lemon juice, basil, salt, cheese, and the asparagus pieces (not the tips!) along with 3-6 tablespoons of the reserved pasta water. (Start with 3 tbsp. water and add more as needed.) Puree until smooth.

5. Toss the pasta, asparagus tips, and tomatoes (if using) with the pesto, and season with salt and pepper to taste. Sprinkle with the remaining pine nuts.

6. Serve at room temperature or refrigerate until ready to serve.

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Original recipe: Fat Free Vegan

Posted by Jasmine

Easy One-Pot Taco Spaghetti

Ingredients

• 1 tablespoon vegetable oil
• 1 lb extra-lean ground beef 
• 32 oz beef broth
• 1 can (14.5 oz) fire roasted crushed tomatoes
• 1 can (4.5 oz) chopped green chiles
• 1/2 cup water
• 1 package (1 oz) taco seasoning mix
• 12 oz uncooked spaghetti, broken in half 
• 1 cup shredded Colby-Monterey Jack cheese (4 oz)

Directions

1. In 5-quart Dutch oven, heat oil over medium-high heat. Add beef; cook 5 to 7 minutes, stirring frequently, until no longer pink.
2.  Stir in broth, tomatoes, chiles, water and taco seasoning mix.
3. Add spaghetti; heat to boiling. 
4. Reduce heat to simmering; cook uncovered 15 to 20 minutes, stirring frequently, until pasta is tender. 
5. Top with cheese.

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Original recipe: Pillsbury

Posted by Jasmine

Crispy Parmesan Chicken with Creamy Lemon Garlic Pasta

Ingredients

• 2 Breasts Chicken sliced in half

• 6 Tablespoons butter divided

• 1/2 cup Italian Bread Crumbs

• 1/2 cup grated parmesan

• 1/4 cup flour

Creamy Lemon Garlic Pasta:

• 8 ounce pasta of choice (I used thin spaghetti)

• 1/2 cup heavy whipping cream

• 1/2 cup grated parmesan cheese

• juice of one lemon

• 1 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• Chopped fresh parsley for garnish if desired

Instructions

1. In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.

2. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. (It shouldn't take too long because the chicken should be thin).

3. Meanwhile cook the pasta according to package directions and drain. In a medium sized skillet add the heavy whipping cream, parmesan cheese, lemon juice, garlic powder, salt and pepper. Whisk together and cook over medium high heat until it starts to thicken. Remove from heat and add the pasta to coat in the sauce.

Serve the chicken with the pasta and garnish with chopped fresh parsley if desired.

Mac & Cheese with Cauliflower and BBQ Pork

Ingredients

• 8 cups water
• 2 cups frozen cauliflower florets
• 12oz uncooked rotini
• 3 cups skim milk 
• 6 tablespoons  all-purpose flour
• 2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper (optional)
• 1 box of pre-cooked pulled BBQ pork (or other flavor, I don't own you)
• 2 cups shredded sharp Cheddar cheese (8 oz)
• 1/2 cup Panko or Italian style crispy bread crumbs
• 1 tablespoon butter, melted

Directions

1. In 4-quart saucepan, heat water to boiling over medium heat. Add cauliflower and macaroni; cook 5 to 7 minutes, stirring frequently, until macaroni is tender. Drain; return to saucepan, and cover to keep warm. (You'll probably need to chop up the cauliflower at this point)
2. Meanwhile, heat oven to 350°F. Spray 2-quart glass baking dish with cooking spray. 
3. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
4. Add cheese sauce and pork to cooked pasta mixture; mix well. Spoon into baking dish. 
5. In small bowl, mix bread crumbs and melted butter. Sprinkle over pasta mixture in baking dish. 
6. Bake 20 to 25 minutes or until edges are bubbly.

Made this for my kid's 1st birthday, and she loved it.  I did too.

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Original recipe: Betty Crocker

Posted by Jasmine

Green Pea Pesto

Fresh herbs and pine nuts are expensive, as is premade pesto.  This is not that.  It's actually pretty tasty and is perfect for those times when the cupboard is bare, because it uses mostly pantry staples.
Ingredients

• 1 cup frozen organic green peas
• 2 cloves garlic, roughly chopped 
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons parmesan cheese
• Penne

Instructions

1. In a small saucepan combine the garlic and green peas with just enough water to cover. Bring to a boil over medium heat then lower the heat to simmer and cover the pan. Cook for 3 minutes or until peas are cooked through and garlic is no longer raw. 
2. Drain the peas, reserving the water. 
3. Place the peas and olive oil in the blender and blend, adding just enough water to make a smooth paste, about 1 tablespoon. 
4. Combine mixture with parmesan cheese. 
5. Serve 2 tablespoons of sauce over each serving of penne pasta.

Pesto Alfredo Chicken Casserole

Ingredients

• 1 package penne (16 ounces penne pasta)
• 2 cups chicken cubed, cooked *
• 2 cups Italian cheese blend (8 ounces shredded, divided)
• 3 cups fresh baby spinach
• 1 can crushed tomatoes (15 ounces)
• 1 jar pesto (8.1 ounces prepared) *

Alfredo Sauce:

• ½ cup butter
• 1 pint heavy whipping cream (2 cups)
• 4 ounces cream cheese
• ½ teaspoon garlic minced
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 cup parmesan cheese grated

Topping:

• 1/4 cup seasoned bread crumbs
• 1/4 cup Parmesan cheese grated
• 1 tablespoon olive oil

Instructions

1. Preheat oven to 350 degrees. Lightly spray a 9x13 inch pan with cooking spray and set aside. Cook the pasta in a large pot according to package directions. In a large bowl combine cooked chicken, 1 cup cheese, spinach, and tomatoes.
2. To make the alfredo sauce: In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the jar of pesto. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
3. Drain the pasta and add alfredo sauce to the large bowl and toss with ingredients to coat. Pour into the prepared 9x13 inch pan. Add remaining cheese to the top of the casserole. In a small bowl, combine the bread crumbs, Parmesan cheese and oil. Sprinkle over casserole.
4. Cover with foil and bake for 30-40 minutes or until cooked throughout and bubbling on the sides.

* Due to pandemic panic-buying, the only boneless chicken available to me was a single package of marinated pepper chicken.  It was great in this recipe, I would suggest seasoning your chicken or increasing the seasoning in the casserole or something

* I made this without the pesto, and it was great.  Probably better

Social Distancing recipe #1.  I had 14 dinners planned, but I could only fit 7 days worth of ingredients into my house.  And then I realized that we are going to have so many leftovers that I definitely wasn't going to need all these recipes.  What is the point of this story?  Honestly, idk, just that working from home gives me more time to cook, but I'm not actually going to need to?  And pandemics are weird.

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Original recipe: The Recipe Critic

Posted by Jasmine

Cincinnati "Skyline" Chili

Total Time:(make a day ahead) 4 hrs 20 mins  Prep:20 mins  Cook:4 hrs
Yield:6 servings

Ingredients

• 1 quart water (cold)
• 2 pounds ground beef
• 2 cups crushed tomato
• 2 yellow onions (diced)
• 4 cloves garlic (minced)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon unsweetened cocoa
• 1/4 cup chili powder
• 1 teaspoon cayenne
• 1 teaspoon cumin
• 2 tablespoons cider vinegar
• 1 bay leaf
• 1/4 teaspoon cloves (ground)
• 1 teaspoon cinnamon
• 1 1/2 teaspoons salt

For serving:

• Cooked spaghetti pasta to serve chili over
• Beans (I like black, but at the restaurant it's red kidneys)
• Chopped onions
• Oyster crackers
• Hot sauce (Tobasco and Tapatios are my favs)
• Shredded cheddar

Steps to Make It

1. Gather the ingredients. 
2. Add beef and water to a 4-quart pot.
3. Bring to a simmer while stirring, until the ground beef is in very small pieces.
4. Simmer for 30 minutes and add all the rest of the ingredients.
5. Simmer uncovered on low for 3 hours.
6. Add water as needed if the chili becomes too thick.
7. Refrigerated the chili overnight; the next day, remove the layer of fat from the top before reheating 

Cincinnati "Skyline" Chili can be ordered/served 5 different ways: 

1. Just the chili (honestly, eew.  That is not the purpose of this kind of chili)
2. Chili served over spaghetti 
3. Chili, spaghetti, and grated Cheddar cheese 
4. Chili, spaghetti, cheese, and onions 
5. Last but not least and my favorite: Chili, spaghetti, cheese, onions, and beans 
6. (On a hot dog - any combo of the above, but on a hot dog instead of spaghetti)

All are served with oyster crackers, and don't be shy with the Tobasco

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Original recipe: Cuisinart

Posted by Jasmine

Chicken Tequila Fettuccine

This dish is complex, with a slightly smoky flavor.  Don't let the strange ingredient combo scare you - it's good eats!

INGREDIENTS 

• 1 1/4 pounds skinless, boneless chicken breast halves - cubed
• 2 tablespoons minced garlic
• 2 tablespoons minced jalapeno peppers
• 3 tablespoons butter
• 1/2 cup chicken stock
• 5 tablespoons tequila
• 4 tablespoons fresh lime juice
• 3 tablespoons soy sauce
• 1/4 red onion, sliced
• 1 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/2 green bell pepper, sliced
• 1 (16 ounce) package fettuccine pasta
• 1 1/2 cups heavy whipping cream

DIRECTIONS

1. Grill chicken.
2. In a medium saucepan, saute the garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. 
3. Add the stock, tequila, soy sauce, and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
4. In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
5. Meanwhile, cook fettuccine according to package directions.
6. When the peppers have wilted, add the chicken. Toss and add the reserved tequila/lime paste and cream. 
7. Bring to a boil. Gently simmer until sauce is thick. 
8. Toss with well drained fettuccine. Serve.

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Original recipe: No idea.  None of the recipes I can find by googling it look the same? This, Maybe?

Posted by Jasmine

Bow Ties with Tomatoes, Asparagus Feta, and Balsamic Dressing

Ingredients

• 6 ounces farfalle (bow ties)
• 2 cups grape tomatoes, halved
• 1 pound trimmed asparagus
• 1/3 cup thinly sliced fresh basil leaves
• 2 TBS white balsamic vinegar
• 2 TBS chopped shallots
• 2 tsp capers
• 1 tsp Dijon mustard
• 1/2 tsp bottled minced garlic
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 4 tsp extra-virgin olive oil
• 4-ounces feta cheese
• 1 pound trimmed asparagus

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain. 
2. While pasta cooks, combine vinegar and next 6 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. 
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add tomatoes and asparagus to pan; cook 5 minutes or until tender, turning once.
4. Combine cooked pasta, tomatoes, asparagus, and basil in a large bowl.
5. Drizzle vinaigrette over pasta mixture; toss well to coat. 
6. Add cheese; toss to combine.

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Original recipe: My Recipes

Posted by Jasmine

Creamy Tuscan Chicken

Ingredients:

• 1 ½ chicken breast, thinly sliced
• 1 tbsp olive oil
• 1 c heavy cream
• ½ c chicken broth
• 1 tsp garlic powder
• 1 tsp italian seasoning
• ½ c parmesan cheese
• 1 c spinach, chopped
• ½ c sun-dried tomatoes
• Pasta

Directions:

1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. 
3. Whisk over medium high heat until it starts to thicken. 
4. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. 
5. Add the chicken back to the pan and serve over pasta if desired. (Skip pasta for keto diets.)

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Original Recipe: The Recipe Critic

Posted by Emilee

Cheesy Taco Pasta

Ingredients:

• 2 ⅓ lbs ground beef
• ½  tsp salt
• 1 tsp black pepper
• 1 packet taco seasoning (or 3 ½ tbsp homemade)
• 2 c water
• 1 c salsa
• 2 c Mexican style cheese
• 8 oz rotini pasta

Optional toppings - chopped tomatoes avocado, crushed tortilla chips/nacho cheese Doritos, chopped cilantro

Directions:

1. Preheat a large deep skillet over medium heat. Add ground beef and season with salt and pepper.
2. Cook, stirring occasionally until cooked thoroughly. Drain grease.
3. Stir taco seasoning into ground beef then stir in water, salsa and pasta noodles. Bring mixture to a boil. Stir, cover and reduce heat to a simmer.
4. Cook for 15 minutes or until pasta is tender. Turn off heat and stir in cheese. Season with additional salt and pepper if needed.
5. Serve with optional toppings if desired.

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Original Recipe: Mother Thyme

Posted by Emilee

One-Pot Chicken and Pasta

Ingredients

• 1 lb chicken breasts (cut into pieces)
• 1 c chicken broth
• 4 oz (½ bag) spinach
• 4 oz cream cheese (cubed)
• ½ pint cherry tomatoes (halved)
• 8 oz (½ box) penne pasta
• Oregano, thyme, sage or whatever spices float your boat

Directions

1. Cook pasta, drain, set aside.
2. In the same pot, cook chicken cubes in broth over medium heat (simmer for about 10 minutes to do this),
3. Stir in cubed cream cheese and spinach. Return to simmer, and cook about 5 minutes, stirring occasionally.
4. Stir in cherry tomatoes and cook about 3 more minutes.
5. Add pasta back to the pot and mix together. Let stand a few minutes before serving.

Creamy Pesto Pasta Bake

Ingredients

• 8 oz (½ box) rotini, cooked al dente
• 1 lb chicken breast, cooked and cut into small pieces
• 1 pint cherry tomatoes, halved
• ½ jar pesto (Classico brand is my fave)
• ¼-½ c heavy cream
• Shredded mozzarella
• Grated parmesan

Directions

1. Mix pasta, chicken, tomatoes, pesto, and enough cream to make… creamy.
2. Put mixture into 9x9 Pyrex. Top with all the mozzarella, and shake parmesan over for good measure.
3. Bake at 400° for 10-15 minutes, or until mozzarella is melted.

One-Pot Beef Stroganoff

Ingredients

• ½ medium onion, diced
• 3 carrots, sliced
• 2 cloves garlic, minced
• 1 lb ground beef
• 2 tbsp paprika
• 2 c low sodium beef broth
• 6 oz dry rotini (half of a standard box)
• ½ cup sour cream

Instructions

1. Brown the meat, drain, set aside.
2. In the same pan, heat a tbsp of olive oil (or use some of the leftover grease from the beef). Add onion and carrot and cook until onion is translucent.
3. Add the garlic, cook for about 30 seconds, and then add the ground beef. Sprinkle the paprika over the top and stir to combine.
4. Add the pasta and beef broth. Bring to a light boil, then cover the pot. Continue to cook, stirring often, until the pasta is al dente (roughly 17-20 minutes). If the liquid cooks down before the pasta is done, add more water as necessary.
5. Remove the pot from the heat and stir in the sour cream.

Ok, ok, you caught me--it's not actually stroganoff, because there are no mushrooms. It's just that mushrooms are gross. But if you want proper stroganoff:

• Saute 8 oz sliced crimini mushrooms as step 1.5, and then remove them from the pan.
• Add them back in with the sour cream.

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Original recipe

Posted by Piera

Baked Ziti

Ingredients

• 8 oz (½ standard box) penne
• 16 pz (½ standard jar) red sauce of your choice
• 1 lb ground beef
• 2 c mozzarella cheese
• oregano/basil/Italian seasonings of choice

Steps

1. Make pasta.
2. Brown meat. Drain and put into large bowl. [1]
3. Add red sauce and pasta, stir to combine.
4. Put in 8x8 Pyrex baking dish. Top with cheese. Be generous.
5. Sprinkle with seasoning.
6. Bake at 350 for 10-12 minutes, or until cheese is melted.