Florida doesn’t have much in the way of winter, but there are a few weeks when a nice, hearty soup makes a great dinner. This was fast to throw together and everyone ate it up. I adapted this from SparklePeople. You could use hot Italian Sausage for a spicier version.
Frozen ravioli makes a nice start to a fast dinner. We had gotten tired of ravioli a while back since all we did was add some spaghetti sauce. This recipe is a relatively fast and easy dish that adds flavor, veggies and something different to the routine.
We used beef ravioli, though with cheese ravioli this could be a vegetarian dish. To make the cooking go a bit faster at meal time, you can dice the squash ahead of time and store in the fridge until your ready to go.
Rondele cheese was on sale last week, so I was looking for a recipe that included that. This Chicken and mushroom fettucini recipe at Just the Recipe looked like a good start. We added some spinach and used whole grain spaghetti instead of fettucini. This is also a fairly fast meal, taking only about 30 minutes or so to prepare.
Chicken and mushroom pasta
1 box of pasta, cooked according to box directions
1 lb boneless skinless chicken breasts
2 Tbs olive oil
1/2 lb sliced mushrooms
5-8 ounces Borsin or Rondele cheese or other creamy herbed cheese
1 package frozen spinach
While preparing the pasta, cube the chicken into bite-sized pieces. Heat the oil in a skillet an saute the chicken pieces over medium-high heat until cooked through and starting to brown (5-6 minutes). Remove the chicken and add the mushrooms. Turn the heat down a bit and saute the mushrooms until they have released their water and started to brown (about another 5 minutes). While that is cooking, microwave the spinach to defrost. Drain the spinach in a strainer, using a spoon to press out the water.
Add the cheese, chicken, and spinach to the mushrooms and stir to combine. Continue cooking until heated through. Serve over the pasta.
Pink Parsley had this yummy sounding recipe with peanuts, to which our son is allergic. So we substituted SunButter in the recipe. I also had imagined this more like a stir fry than a salad, so we stir fried the veggies a bit and added the dressing and put it on top of soba noodles. It turned out great! Spicy Sunflower Seed Noodles with Veggies and Chicken adapted from Pink Parsley, adapted from Pinch of Yum, originally from Food Nouveau
This recipe from Our Family Eats was a great, fast, weeknight meal. We added a bag of french cut green beans to add some veggies. Just like Our Family Eats’ kids, ours ate this up! The recipe made a lot, so the kids were happy to take it for lunch the next day.
SmittenKitchen has this great recipe for Linguine with pea pesto. Partially because I love bacon (so do you really need an excuse to add it to a recipe?), and partially because we left out the pine nuts due to allergies, I added 8oz bacon cooked an crumble. We used a 10oz package of frozen peas and penne since that’s what we had on hand. The result was an amazingly tasty dish that the kids fought us for for the leftovers for lunch the next day! Definitely a keeper.
Adapted from SmittenKitchen
Linguine with Pea Pesto
10-ounce package frozen peas
1 small garlic clove, minced–it’s raw, so be careful about adding too much! I used a small one and could definitely taste it, I had been tempted to use more and was glad I didn’t
1/2 cup grated Parmesan cheese
1/3 cup olive oil
8oz bacon cooked and crumbled
Package pasta of your choice
Cook the pasta as directed, reserving 2 cups of the water when you drain. Meanwhile, microwave the peas until warm. Place peas, garlic, Parmesan cheese and olive oil in a food processor and blend until smooth (Now I see that the original recipe called for setting aside some peas…we didn’t, could be good though). Cook the bacon and crumble. Mix the pasta, pea pesto and bacon. Add enough of the reserved pasta water for a nice consistency–we used about 1 cup.
It’s blueberry season here and we picked a lot. We’re always looking for new ways to use them and found this yummy blueberry pasta salad recipe. It’s a great summer dish. I grilled the chicken rather than poaching. We used the Ronzoni Garden Delight pasta for color and nutrition.
1 pound boneless, skinless chicken breast
1 box whole-wheat pasta
3 T olive oil
1 shallot, thinly sliced
1/3 cup chicken broth
1/3 cup crumbled feta cheese
3 T lime juice
1 cup fresh blueberries
1 tsp dried thyme
1 T grated lime zest
Grill the chicken and dice (or use leftover chick or cook some other way).
Cook the pasta, drain and return to pot.
Heat the oil in a small pan over medium high heat, and add the shallot, cooking until starting to brown. Add the broth, feta and lime juice, cooking until he cheese begins to melt.
Add the diced chicken, blueberries, thyme, lime zest and feta sauce to the pasta and stir to mix everything together.