Zucchini Mushroom Pasta

ONE POT ZUCCHINI MUSHROOM PASTA
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Yield
6 servings
An incredibly creamy, hearty pasta dish that you can make in just 20 minutes. Even the pasta gets cooked right in the pot!

INGREDIENTS

1 pound spaghetti
1 pound cremini mushrooms, thinly sliced
2 zucchini, thinly sliced and quartered
2/3 cup peas
2 cloves garlic, thinly sliced
2 sprigs thyme
Kosher salt and freshly ground black pepper, to taste
1/3 cup grated Parmesan
1/4 cup heavy cream
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INSTRUCTIONS

In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
Serve immediately.

Creamy Grilled Chicken Piccata

Creamy Grilled Chicken Piccata

Chicken
Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts

Pasta
2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese

Chicken
Combine first 6 ingredients and mix well.  Place chicken in a ziplock bag and pour marinade over chicken.  Marinate overnight in the refrigerator.  When ready, grill until done.  Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.

Pasta
While chicken is grilling.  Cook pasta according to directions (10-12 minutes).  Reserve 1/2 cup of pasta water and drain.  In same sauce pan, melt butter over medium heat.  Whisk in garlic and lemon juice.  Pour in half and half and whisk until hot.  Add some salt and pepper to taste.  Add the parmesan cheese, basil and capers, and heat until cheese is melted.  Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary.  Toss in pasta.

Butternut squash(pumpkin) soup

Ingredients

• 4 lb butternut squash
• 3 apples
• 32 oz can reduced-sodium chicken broth
• 2 bay leaves
• 1 Tbsp rosemary + garlic seasoning
• ½ tsp salt
• ¼ tsp black pepper
• • reduced-fat sour cream

Instructions

1. Preheat oven to 400 degrees.
2. Place butternut squash in microwave for 2-3 minutes to soften squash before slicing.
3. Slice the squash lengthwise down the center from top to bottom.
4. Scoop out seeds from squash.
5. Slice onion down center.
6. Spray a roasting pan with nonstick cooking spray.
7. Bake squash and onions in oven for 35-40 minutes.
8. Remove squash and allow to cool.
9. Peel and dice apples and add to crock pot.
10. After squash has cooled, remove skin and chop squash. Add to crock pot. 
11. Add chicken broth, rosemary + garlic blend, salt and pepper to crock pot.
12. Stir all ingredients to mix and cook on high for 4 hours or on low for 8 hours.
13. After squash has cooked, remove bay leaves and using an immersion blender or blender, blend to desired consistency.
14. To serve, top with a Tbsp of light sour cream. .

Parmesan Chicken

2 c crushed snack crackers
2 c Parmesan Cheese
1/2 c parsley
1 cup melted butter
2 tsp garlic
1 lb chicken tenders

Mix the snack crackers, Parmesan cheese and parsley together in a large bowl. Mix the butter and the garlic. Dip each chicken tender into butter mixture, then coat with the snack cracker mixer. Put into baking dish. Cook at 350* for 30 minute

Slow Cooker Oatmeal

Throw 2 sliced apples, 1/3 cup brown sugar, 1 tsp cinnamon in the bottom of the crock pot. Pour 2 cups of oatmeal and 4 cups of water on top. Do NOT stir. Cook overnight for 8 – 9 hours on low.

Sweet and Sour Chicken

Chicken Breading:
3-5 chicken breast
salt and pepper
1 cup cornstarch
2 eggs, beaten
1/3 cup canola oil

Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper. Dip chicken into cornstarch and coat all the way and then into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. 3 chicken breasts can be in a 9x9 but 5 chicken breasts fits better in a 9x13.

Sauce:
3/4 cups white sugar
4 Tablespoons ketchup

1/2 cup white distilled vinegar

1 Tablespoon soy sauce
1 teaspoon garlic salt

Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes.

Mircle White Bread

8-10 C BREAD flour
4 cups warm water
3 T yeast
1 T salt
½ C sugar
½ C oil

In a larger mixer combine about 8 c of the flour and all the other ingredients. Mix with a dough hook and slowly add the remaining flour until it starts to come together. Knead on a floured surface until it is elastic. Place in 4 prepared loaf pans. Rise until doubled which is about 25-35 minutes. Bake in a preheated 350* oven for 25 minutes.