Fettuccine with Roasted Pepper Sauce | #Vegetarianrecipes #Cookingrecipes #Ramennoodlerecipes #Kungpaonoodles #Spicythainoodles #Healthydinnerrecipes #Pastadishes #Cookingrecipes #Yummydinners #Pastanoodles #Yummyfood #Comfortfood

Ingredients

• 8 oz fettuccine
• 1/2 lb chicken, cut into pieces
• 1 tbsp olive oil
• 1 garlic cloves, finely chopped
• 16 oz jar roasted peppers
• 1/2 cup Half&Half (or heavy cream)
• 1/4 cup chopped fresh parsley
• salt and pepper
• grated Parmesan cheese to garnish

Instructions

1. Prep the ingredients: 1) Bring a large pot of water to a boil and cook fettuccine according to the package instructions. Drain, rinse with cold water and set aside. 2) Meanwhile, chop half of the peppers into small pieces. Place the remaining peppers (with the liquid from the jar) into a food processor or bullet blender and process until smooth.
2. Add olive oil to a large, non-stick pan and cook the chicken for 5 minutes on medium heat. Season with some salt and pepper.
3. Add garlic and cook for about 30 seconds.
4. Add chopped and blended peppers and Half&Half.
5. Cook, stirring occasionally for about 10 minutes, until the sauce starts to thicken.
6. Add fettuccine and parsley and mix everything well. Sprinkle with Parmesan cheese and enjoy!

recipe adapted >>>>>  here

Your Kitchen Transformed - Fettuccine with Roasted Pepper Sauce

Fettuccine with Roasted Pepper Sauce | #Vegetarianrecipes #Cookingrecipes #Ramennoodlerecipes #Kungpaonoodles #Spicythainoodles #Healthydinn...

Your Kitchen Transformed - Fettuccine with Roasted Pepper Sauce

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Chicken Pad Thai | #Chickenpadthairecipe #Cookingrecipes #Chinesefood #Pastarecipes #Healthyrecipes #Asiancooking #Vegetarianrecipes #Foodvideos #Vegandinner #Easydinnerrecipes #Ramennoodlerecipeseasy #Ricenoodlerecipes

Ingredients

• 10 oz Thai rice noodles
• 1 lb boneless skinless chicken breasts, sliced into small strips, or 1 lb extra large shrimp, peeled and deveined
• 2 Tbsp vegetable oil
• 1/4 cup packed dark-brown sugar
• 1/4 cup soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp lime juice
• 1 Tbsp fish sauce
• 1 red bell pepper, sliced into thin strips and strips halved
• 1 1/2 cups matchstick carrots
• 2 cloves garlic
• 5 green onions, whites minced, greens sliced into 1-inch pieces
• 2 cups bean sprouts
• 3 large eggs
• 1/2 cup unsalted peanuts, chopped
• 1/3 cup cilantro, chopped
• Red pepper flakes and sesame seeds (optional)

Instructions

1. Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
2. While noodles are cooking, heat oil in a wok or a 12-inch deep saute pan set over medium-high heat. Add chicken and saute until cooked through, about 6 minutes. If using shrimp cook about 1 1/2 minutes per side or until opaque.
3. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer.
4. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
5. Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Chicken Pad Thai

Chicken Pad Thai | #Chickenpadthairecipe #Cookingrecipes #Chinesefood #Pastarecipes #Healthyrecipes #Asiancooking #Vegetarianrecipes #Foodvi...

Your Kitchen Transformed - Chicken Pad Thai

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Low-Carb Deconstructed Pizza Casserole | #Nocarbdiets #Ketodietrecipes #Lowcarbeating #Ketogenicrecipes #Ketorecipeseasy #Lowcarbketo #Ketodinnerrecipes #Ketosnacks #Ketodietforbeginnersmealplan #Ketozucchinifries #Lowcarbrecipes #Ketobreakfast

Ingredients

• 1 can (14.5 oz.) diced tomatoes (do not use petite dice)
• 5 links (19.5 oz.) uncooked turkey or pork Italian sausage
• 2 tsp. + 2 tsp. olive oil
• 1/2 tsp. dried oregano
• salt and fresh-ground pepper to taste (I didn’t use much salt.)
• 8-12 oz. fresh mushrooms, washed and cut into thick slices (I used brown Cremini mushrooms.)
• 1 1/2 cups grated Mozzarella cheese
• 15 slices pepperoni, cut in half (I used regular pepperoni, but you can use turkey pepperoni if you prefer)

Instructions

1. Preheat oven to 400F/200C.
2. Spray an 8 inch x 11 inch glass casserole dish with non-stick spray or olive oil.
3. Pour the diced tomatoes into a colander placed in the sink and rinse with cold water. Let tomatoes drain a minute or two, then spread them out on paper towels to dry (or blot dry with another paper towel on top.)
4. While tomatoes dry, heat 2 tsp. olive oil in a large non-stick frying pan, squeeze the sausage out of the casing, and cook sausage over medium-high heat until it’s nicely browned, breaking it apart as it cooks. (I use an old-fashioned potato masher (affiliate link) to break the sausage apart.)
5. While sausage cooks, wash mushrooms, pat dry, and slice into thick slices.
6. When the sausage is done make a layer of sausage in the bottom of the casserole dish and top with the drained tomatoes, spreading them out over the top of the sausage.
7. Season with dried oregano, salt, and fresh-ground black pepper. (I didn’t use much salt.)
8. Rinse out the pan if needed, then heat the other 2 tsp. of olive oil over medium-high heat. When the pan is hot add the mushrooms and cook, stirring a few times, until all the liquid is released and the mushrooms are starting to brown.
9. Layer the mushrooms over the sausage-tomato mixture.
10. Cut pepperoni in half.
11. Sprinkle the grated Mozzarella over the top of the casserole and lay the pepperoni pieces on top of the cheese, spacing them evenly so the whole top is covered with pepperoni.
12. Bake about 25 minutes, or until the cheese is melted and starting to brown. Serve hot.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Low-Carb Deconstructed Pizza Casserole

Low-Carb Deconstructed Pizza Casserole | #Nocarbdiets #Ketodietrecipes #Lowcarbeating #Ketogenicrecipes #Ketorecipeseasy #Lowcarbketo #Ketod...

Your Kitchen Transformed - Low-Carb Deconstructed Pizza Casserole

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Crack Chicken Noodle Soup | #Creamytuscangarlictortellinisoup #Crackchickennoodlesoup12tomatoes #Tortellinirecipessoup #Italiantortellinisoup #Tortellinisouphealthy #Coldweatherfood #Souprecipeshealthy #Vegetarianrecipes #Healthydinnerrecipes #Fallsouprecipes #Delicioussoup #Soupsandstews

Ingredients

• 3 cups chopped cooked chicken (I used rotisserie chicken)
• 1 (10.75-oz) can condensed cheese soup
• 6 cups chicken broth
• 1 cup milk
• 2 stalks celery, chopped
• 2 carrots, thinly sliced
• 1 (1-oz) package Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
• 1 (2.25-oz) package Oscar Mayer Real Bacon Bits
• 1 cup shredded cheddar cheese
• 8-oz dried fine egg noodles, uncooked

Instructions

1. In a large stockpot/Dutch oven, combine cooked chicken, cheese soup, chicken broth, milk, chopped celery, sliced carrots,Hidden Valley Original Ranch Salad Dressing & Seasoning Mix and Oscar Mayer Real Bacon Bits.
2. Bring to a boil over medium-high heat. Reduce heat to simmer and cook for 20 to 25 minutes, until vegetables are soft.
3. Stir in dried noodles and shredded cheddar cheese. Cook for 5 minutes, until noodles are soft.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Crack Chicken Noodle Soup

Crack Chicken Noodle Soup | #Creamytuscangarlictortellinisoup #Crackchickennoodlesoup12tomatoes #Tortellinirecipessoup #Italiantortellinisou...

Your Kitchen Transformed - Crack Chicken Noodle Soup

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Shrimp Scampi with Asparagus and Tomatoes | #Shrimprecipesfordinner #Shrimpscampiolivegardenrecipe #Olivegardenshrimpscampirecipe #Shrimpscampieasy #Boilingcrabrecipewholeshabang #Cajunshrimpboil #Brownedbutterhoneygarlicshrimp #Shrimpcastironrecipes #Mealswithshrimp #Cookingrecipes #Seafooddishes #Dinnerrecipes 

Ingredients

• ¾ pound angel hair pasta
• 4 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil, plus extra for drizzling
• 1½ to 2 tablespoons minced garlic, more or less to taste
• ¼ teaspoon crushed red pepper flakes
• 1 pound shrimp, peeled and deveined
• salt and freshly ground pepper
• ½ cup dry white wine
• juice of ½ lemon
• 3 tablespoons finely chopped parsley leaves
• 10 - 12 thin stalks of fresh asparagus, cut into 2” pieces
• ½ - ⅔ cup chopped tomatoes, seeds removed
• Grated Parmesan, if desired

Instructions

1. Bring a large pot of water to a boil. Reduce the heat to a low simmer while preparing the shrimp.
2. In a large skillet melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat.
3. Sauté the garlic and red pepper flakes for about 2 minutes. Season the shrimp with salt and pepper and add them to the butter and garlic mixture. Cook the shrimp for about 2 minutes on each side, or until they have turned pink Remove the shrimp from the pan using a slotted spoon. Set aside and keep warm.
4. Add the wine, lemon juice and asparagus to the pan and bring to a boil. Add the remaining 2 tablespoons butter. When the butter has melted add the shrimp to the skillet along with the parsley. Stir to combine and remove from the heat.
5. Turn the pot of water to high and bring to a boil. Add the pasta and cook until al dente - about 2-3 minutes. Drain the angel hair pasta and return it to the pot. Toss with a drizzle of olive oil.
6. Toss the shrimp and asparagus with the cooked pasta and add the tomatoes. Season with salt and pepper and drizzle with additional olive oil if desired.
7. Lightly sprinkle with grated Parmesan to serve.

Recipe Adapted : here

Your Kitchen Transformed - Shrimp Scampi with Asparagus and Tomatoes

Shrimp Scampi with Asparagus and Tomatoes | #Shrimprecipesfordinner #Shrimpscampiolivegardenrecipe #Olivegardenshrimpscampirecipe #Shrimpsca...

Your Kitchen Transformed - Shrimp Scampi with Asparagus and Tomatoes

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Zucchini Lasagna With Ground Beef | #Lowcarbrecipes #Salmonrecipesbaked #Ketochickenrecipes #Cookingrecipes #Ketodinnerrecipes #Fishrecipes #Squashlasagna #Lasagnaketozucchini #Ketozucchinirecipes #Optaviazucchinilasagna #Zucchinirecipescasserole #Groundturkeyzucchinilasagna

Ingredients

• 20 ounces zucchini (about 2 large or 3 medium, peeling is unnecessary)
• 1 pound extra lean ground beef (95% lean is ideal, no less than 90% to avoid a greasy wet dish)
• 15 ounces canned unsalted tomato sauce (check the ingredients label to make sure no salt is listed)
• 1 cup finely chopped onion (about 1 small onion)
• 1 1/2 cups (5oz) shredded mozzarella cheese (I use low moisture part skim)
• 1/2 cup (2.2oz) finely grated parmesan cheese (should be powder-like, finer than sand)
• 1 tablespoon olive oil
• 1 tablespoon dried oregano
• 2 teaspoons salt
• 1/4 teaspoon ground cayenne

Instructions

1. Making the meat sauce:
2. Heat a high-sided pan over medium heat until hot (I use a 10-inch wide nonstick pan with 3-inch high sides). Add olive oil to coat the bottom of the pan. Add onions and cook until softened, about 5 minutes, stirring occasionally.
3. Add ground beef to the pan. Cook until it's no longer pink, about 5 minutes, breaking it apart as it cooks.
4. Add tomato sauce, stirring it in. Bring to a simmer over medium-high heat, then gradually reduce the heat as needed to maintain a simmer. Simmer for about 10 minutes to thicken the sauce, stirring frequently. The resulting sauce should be thick, easily clinging to the meat and onions; this helps reduce excess moisture in the resulting lasagna.
5. Add oregano, salt, and cayenne. Stir for a minute until well-mixed. Turn off the heat.
6. Assembling and baking the lasagna:
7. Position an oven rack in the lower half of the oven, and preheat to 375 F. Set aside an 8x8 inch baking dish.
8. For each zucchini, slice off both ends and discard them. Stand the zucchini vertically on a stable flat end, and carefully slice along its length into 1/8 - 1/4 inch thick strips. Don't worry if the slices aren't perfect because it won't affect the deliciousness of the lasagna.
9. Arrange about one-third of the zucchini slices along the bottom of the baking dish so that they are slightly overlapping in a criss-cross pattern. Evenly spread about half of the meat sauce over the zucchini. Distribute about 1/2 cup of mozzarella cheese on top of the meat sauce.
10. Repeat with another zucchini layer, a meat sauce layer, and a cheese layer.
11. Top with remaining zucchini slices. Add another 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese on top of the zucchini. Give the baking dish a quick shake so the cheeses spread out and settle into cracks.
12. Bake uncovered at 375 F until the lasagna is golden brown on top, about 45 minutes. Let it cool for at least 15 minutes to allow the lasagna to set and cease bubbling before slicing.

recipe adapted >>>>>  here

Your Kitchen Transformed - Zucchini Lasagna With Ground Beef

Zucchini Lasagna With Ground Beef | #Lowcarbrecipes #Salmonrecipesbaked #Ketochickenrecipes #Cookingrecipes #Ketodinnerrecipes #Fishrecipes ...

Your Kitchen Transformed - Zucchini Lasagna With Ground Beef

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Spinach and Cheese Stuffed Shells | #Hamburgermeatrecipes #Tortellinirecipescrockpot #Crockpottortellinisoup #Sandwichrecipes #Spinachtortellinisoup #Paninirecipes #Chickencacciatore #Foodrecipesfordinner #Stuffedshellsrecipe #Sausagepastarecipes #Dinnerideaseasy #Foodrecipeseasy 

Ingredients

• 1 package jumbo pasta shells 16oz
• 4 cups ricotta or cottage cheese
• 12 oz shredded mozzarella cheese
• 2 Eggs lightly beaten
• 4 tsp garlic powder *see note
• 1 tsp dried oregano
• 3/4 cup parmesan grated or shredded is fine
• 45 oz spaghetti sauce large jar
• 4 cups spinach rough chopped and stems removed if you prefer
• 1 lb ground Italian sausage
• dried parsley for garnish
• 1/2 tsp pepper optional

Instructions

1. In a skillet over medium heat, brown and crumble the sausage. Drain any excess fat and remove from heat. In the same saucepan, cook spinach until wilted or about 1-2 minutes. Cook the shells according to package directions (I cook them until they are pliable for filling and no more).
2. In a mixing bowl, combine the ricotta, 8oz of mozzarella, 1/2 cup of parmesan, eggs, oregano, garlic powder, and pepper (optional). Stir in the spinach.
3. Coat the bottom of a 9x13in pan with the entire jar of spaghetti sauce. Spoon the cheese mixture into the shells and place shells open side up, very close together in the dish. There will be more shells than will fit into this pan and you can either make a second smaller pan (5×8 is good) or freeze for future use. Sometimes the shells also break in the box so this is fine.
4. Sprinkle the sausage over the top of the shells. Then sprinkle with the remaining 4oz of mozzarella and 1/4 cup of Parmesan cheese.
5. Cover with aluminum foil and bake at 350 degrees F for 25-35 minutes or until the cheese is bubbly. If you like a cheesy crust, you may broil it uncovered for 3-5 minutes (watch closely). Let stand 10 minutes before serving.

recipe adapted >>>>>  here

Your Kitchen Transformed - Spinach and Cheese Stuffed Shells

Spinach and Cheese Stuffed Shells | #Hamburgermeatrecipes #Tortellinirecipescrockpot #Crockpottortellinisoup #Sandwichrecipes #Spinachtortel...

Your Kitchen Transformed - Spinach and Cheese Stuffed Shells

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Hot Crab Dip | Milliondollardip Crabrangoondip Crabpoppers Dipsandappetizers Wontondip Beancreamcheesedip Lumpcrabmeatrecipes Imitationcrabrecipes Imitationcrabdip Crapdiprecipe Crabspinachartichokedip Crabrangoondip

Ingredients

• 2 teaspoons Extra Virgin Olive Oil
• 2 tablespoons Shallots, Minced
• 8 ounces Cream Cheese, Room Temperature
• 1/3 cup Mayonnaise
• 1/3 cup Sour Cream
• 1/3 cup Parmesan Cheese, Freshly Grated
• 2 tablespoons Fresh Chives, Finely Minced
• 1 tablespoon Fresh Dill, Finely Minced
• 2 tablespoons Fresh Squeezed Lemon Juice
• 1/2 teaspoon Hot Sauce Or More To Taste
• 1/4 teaspoon Salt
• 1 pound Shelled Lump Crab Meat, I prefer Dungeness (Cooked)
• 1/3 cup Parmesan Cheese, Freshly Grated (For Top)
• Additional Minced Fresh Chives and Fresh Dill To Garnish
• For Serving: Toasted Baguette Slices, Crackers and Lemon Wedges

Instructions

1. Preheat oven to 425 degrees. Butter a 1 to 1-1/4 quart oven safe baking dish and set aside.
2. Beat together sautéed shallots, cream cheese, mayonnaise, sour cream, 1/3 cup parmesan cheese, chives, dill, lemon juice, hot sauce, and salt until well combined and creamy. Fold in crab meat.
3. Spread crab mixture evenly into prepared baking dish and sprinkle with remaining 1/3 cup parmesan cheese.
4. Bake for 20-30 minutes until lightly brown on top and bubbly.
5. Garnish with additional chives and dill if desired.
6. Serve with toasted baguette slices or crackers and lemon wedges.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Hot Crab Dip

Hot Crab Dip | Milliondollardip Crabrangoondip Crabpoppers Dipsandappetizers Wontondip Beancreamcheesedip Lumpcrabmeatrecipes Imitationcrabr...

Your Kitchen Transformed - Hot Crab Dip

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Vegan Sweet Potato Mac n Cheese (Gluten Free) | #Veganpumpkinpierecipe #Veganthanksgivingdinner #Veganpumpkinpiefilling #Veganbreakfastrecipes #Veganthanksgivingrecipes #Veganthanksgivingdessert #Aiolisaucerecipe #Vegetarianrecipes #Veganfoods #Veganeating #Wholefoodrecipes #Vegancooking

Ingredients

• 10 ounces dry gluten free pasta (or pasta of your choice)
  
• 1/2 medium yellow onion, minced
  
• 1 clove garlic, minced
  
• 1 1/2 cups roasted sweet potato, skin removed
  
• 2 tablespoons hemp hearts
• 5 tablespoons sunflower seeds
  
• 2 tablespoons mellow white miso
  
• 5 tablespoons nutritional yeast
  
• 2 tablespoons extra virgin olive oil + 1 teaspoon more
  
• 1 cup water + more to your liking
  
• 1/2 teaspoon Celtic sea salt + more to taste
  
• 1 teaspoon black pepper, ground
  
• 1 slice gluten free bread, toasted OR 1 cup gluten free panko bread crumbs

Instructions

1. Prepare the pasta according to package directions.
   
2. While the noodles are boiling, make the sauce.
   
3. Sauté the onion with a drizzle of olive oil in a cast iron skillet (or large sauté pan) set over high heat. Stir occasionally. Cook until the onions caramelize and brown, 5-8 minutes. Add the minced garlic and cook 1-2 minutes more, until the garlic browns and becomes aromatic. Remove from heat.
   
4. To the bowl of a high powered blender, add the onion and garlic, roasted sweet potato, hemp hearts, sunflower seeds, miso, nutritional yeast, olive oil, water, salt and pepper. Blend on high until completely creamy. Add more salt or pepper, to taste.
   
5. Once the pasta is cooked, drain the pasta of water. Then rinse the pasta in cold water, breaking up the noodles with your hands, and drain again (this removes the excess starch that makes gluten free pasta stick together).
   
6. Add the pasta to your cast iron skillet (or serving dish). Drizzle with olive oil and toss.
   
7. Add your slice of toast to the (clean and dry) bowl of your blender. Pulse until the toast breaks up into semi-fine breadcrumbs.
   
8. Add the "cheesy" sauce to a pot and bring it to a simmer, stirring relatively constantly.
   
9. Pour the "cheesy" sauce over top of the noodles and toss everything together. Top with the breadcrumbs and serve immediately. Enjoy!

Recipe Source : here

Your Kitchen Transformed - Vegan Sweet Potato Mac n Cheese (Gluten Free)

Vegan Sweet Potato Mac n Cheese (Gluten Free) | #Veganpumpkinpierecipe #Veganthanksgivingdinner #Veganpumpkinpiefilling #Veganbreakfastrecip...

Your Kitchen Transformed - Vegan Sweet Potato Mac n Cheese (Gluten Free)

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Healthier 30 Minute Chicken Spinach Alfredo | #Foodrecipes #Foodanddrink #Cookingrecipes #Yummyfood #Yummydinners #Pastadishes #Cookingrecipes #Yummyfood #Pastarecipes #Pastadishes #Healthydinnerrecipes #Chickendishes

Ingredients

• 1 lb. penne pasta
• 4 Tbsp. unsalted butter
• 2 cloves garlic, minced
• 4 Tbsp. all purpose flour
• 2 cups skim milk
• 2 Tbsp. light cream cheese
• 1.5 cups parmesan cheese
• 2 cups cooked shredded chicken
• 2 cups fresh spinach, chopped
• salt and pepper to taste

Instructions

1. Cook the penne in very salty water until al dente.
2. While the pasta cooks, melt butter in a separate large saucepan over medium heat. Add chopped garlic and sauté until fragrant and cooked through, about 2 minutes.
3. Add flour to butter and whisk to combine and form a roux. Let roux cook for 1-2 minutes.
4. Add milk a little at a time, whisking constantly to work out any lumps. Milk will thicken up quickly at the beginning, but as you whisk the rest of the milk in it will loosen the sauce.
5. Cook sauce, whisking occasionally, until thickened, about 6 minutes.
6. Add cream cheese and whisk until cheese has melted.
7. Remove sauce from heat and stir in parmesan cheese, shredded chicken, and spinach into sauce. Stir until cheese has melted.
8. Taste the sauce and add salt and pepper as necessary.
9. Add cooked pasta to sauce and stir until the sauce evenly coats the noodles. Serve immediately.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Healthier 30 Minute Chicken Spinach Alfredo

Healthier 30 Minute Chicken Spinach Alfredo | #Foodrecipes #Foodanddrink #Cookingrecipes #Yummyfood #Yummydinners #Pastadishes #Cookingrecip...

Your Kitchen Transformed - Healthier 30 Minute Chicken Spinach Alfredo

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Tomato Spinach Chicken Spaghetti | #Chickenavocadoburrito #Cookingrecipes #Yummyfood #Foodanddrink #Healthyeating #ChickendishesQuickandeasy #dinnerrecipes #Healthydinnerrecipes #Quickdinnerideas #Bakedchickenalfredo #Foodrecipesfordinner #Dinnerideaseasy

Ingredients

• 1/4 cup sun-dried tomatoes chopped, drained of oil
• 2 tablespoons olive oil drained from sun-dried tomatoes
• 1/2 lb chicken boneless and skinless (preferably, boneless skinless thighs), chopped
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 4 roma tomatoes chopped
• 1/4 cup fresh basil leaves chopped
• 8 oz spinach fresh
• 3 garlic cloves chopped
• 8 oz spaghetti pasta
• 3 tablespoons olive oil (use high quality olive oil or oil from the sun-dried tomatoes jar)

Instructions

1. Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat.
2. Add chopped chicken. I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well.
3. Add red pepper flakes, and salt over all of the ingredients in the skillet.
4. Cook on medium heat until the chicken is cooked through and no longer pink, about 5 minutes.
5. Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken. Cook on medium heat for about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat.
6. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
7. Cook pasta according to package instructions, until al dente.
8. Drain. Add cooked and drained pasta to the skillet with the chicken and vegetables.
9. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
10. At this point, when the pasta and vegetables are off heat, you can add more high-quality olive oil. It's optional but really tasty! Or you can add more olive oil from the jar from the sun-dried tomatoes.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Tomato Spinach Chicken Spaghetti

Tomato Spinach Chicken Spaghetti | #Chickenavocadoburrito #Cookingrecipes #Yummyfood #Foodanddrink #Healthyeating #ChickendishesQuickandeasy...

Your Kitchen Transformed - Tomato Spinach Chicken Spaghetti

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Baked Ravioli | #Bakedravioli #Dinnerideaseasy #Bakedraviolirecipe #Easydinnerrecipesforfamily #Quickdinnerideas #Foodrecipesfordinner #Bakedravioli #Chickenparmesansliders #Foodvideosdinner #Chickenparmsliders #Foodrecipesfordinner #Slidersrecipes

Ingredients

• 1 bag (25 Oz. Bag) Frozen Ravioli
• 1 jar (26 Oz. Jar) Marinara Sauce
• 2 cups Shredded Mozzarella Cheese
• Parmesan Cheese, For Sprinkling

Baked Ravioli | #Bakedravioli #Dinnerideaseasy #Bakedraviolirecipe #Easydinnerrecipesforfamily #Quickdinnerideas #Foodrecipesfordinner #Bakedravioli #Chickenparmesansliders #Foodvideosdinner #Chickenparmsliders #Foodrecipesfordinner #Slidersrecipes

Instructions

1. Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.
2. Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
3. Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. Let stand for 10 minutes before serving.

Baked Ravioli | #Bakedravioli #Dinnerideaseasy #Bakedraviolirecipe #Easydinnerrecipesforfamily #Quickdinnerideas #Foodrecipesfordinner #Bakedravioli #Chickenparmesansliders #Foodvideosdinner #Chickenparmsliders #Foodrecipesfordinner #Slidersrecipes

recipe adapted >>>>>  here

Your Kitchen Transformed - Baked Ravioli

Baked Ravioli | #Bakedravioli #Dinnerideaseasy #Bakedraviolirecipe #Easydinnerrecipesforfamily #Quickdinnerideas #Foodrecipesfordinner #Bake...

Your Kitchen Transformed - Baked Ravioli

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Vegan Roasted Red Pepper Pasta (GF) | #Veggieburger #Vegetarianrecipes #Veganfoods #Vegetarianveganrecipes #Vegandishes #Vegancooking #Veganpastarecipes #Easyvegandinner #Veganroastedredpeppersauce #Vegancooking #Vegetarianrecipes #Butternutsquashrecipes

Ingredients

• 2 (~119 g each) red bell peppers
• 2-3 Tbsp olive oil
• 2 medium shallots* (finely chopped)
• 4 cloves garlic* (finely chopped)
• Sea salt and ground black pepper (to taste)
• 1 1/2 cups Unsweetened Original Almond Breeze Almond Milk
• 2 Tbsp nutritional yeast
• 1 1/2 Tbsp cornstarch or arrowroot powder (or other thickener of choice)
• 1 pinch red pepper flake (optional // for heat)
• 12 ounces gluten-free linguini or spaghetti noodles (or other noodle of choice)
• FOR SERVING optional
• Vegan parmesan cheese
• Finely chopped fresh parsley or basil

Instructions

1. Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred - about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
2. Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
3. While the red peppers are roasting, bring a large skillet over medium heat and sauté onion and garlic in olive oil until golden brown and soft - about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
4. Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper, and red pepper flake.
5. Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. You want the flavor to be pretty robust and strong since the noodles don't have much flavor - so be generous with your seasonings.
6. Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
7. Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.
8. Serve with (generous amounts of) vegan parmesan, red pepper flake, and fresh chopped parsley or basil.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Vegan Roasted Red Pepper Pasta (GF)

Vegan Roasted Red Pepper Pasta (GF) | #Veggieburger #Vegetarianrecipes #Veganfoods #Vegetarianveganrecipes #Vegandishes #Vegancooking #Vegan...

Your Kitchen Transformed - Vegan Roasted Red Pepper Pasta (GF)

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