One Pot Pasta Bolognese

One Pot Pasta Bolognese
 6-8 servings

Ingredients:
2 tablespoons olive oil
2 onions, diced (about 3 cups)
2 carrots, diced (about 1 cup) 1
 teaspoon salt
1 lb lean (at least 80%) ground beef
1/4 cup canned tomato paste
1 can (28 oz) fire roasted diced tomatoes, undrained
1 carton (32 oz) beef broth
½ teaspoon crushed red pepper flakes
2 teaspoons Italian seasoning
bag of spinach
1 lb uncooked spaghetti
½ cup shredded Parmesan cheese
1/4 cup thinly sliced fresh basil leaves

Directions: In Dutch oven, heat oil over medium-high heat until hot. Cook onions, carrots and salt in oil 5 to 8 minutes or until softened. Add beef; cook 5 to 8 minutes, stirring frequently, until browned. Stir in tomato paste and tomatoes. Stir in broth, pepper flakes and Italian seasoning; heat to simmering. Break pasta in half, then thoroughly rinse under cold water. Tuck pasta into simmering liquid, covering completely. Add spinach. Reduce heat to medium-low; cook 13 to 15 minutes or until pasta is soft and sauce is reduced slightly. Top with Parmesan cheese and basil.

Cajun Chicken Pasta

Cajun Chicken Pasta: 8 servings

 Ingredients:
 1.5 pounds boneless, skinless chicken breasts, cut in 1 ½ inch pieces
1 bell pepper, chopped (I used red and yellow peppers instead)
2 carrots, sliced
2 stalks celery, sliced
2 15-oz jar Alfredo sauce
1 to 1-1/2 C of chicken broth
14.5 ounce can diced tomatoes
1 teaspoon salt
 ½ teaspoon paprika
1/4 teaspoon cayenne pepper (increase to ½ teaspoon for more heat)
1/4 teaspoon Italian seasoning
1/8 teaspoon garlic powder (I used minced garlic)
1/8 teaspoon onion powder
1/8 teaspoon fresh cracked pepper a pinch of crushed red peppers
1 pound Bowtie pasta
 Parmesan cheese and chives (for garnish)

 Directions: Toss everything but pasta into the crockpot, stir and cover. Cook on low for 6 hours. Serve overcooked pasta.

From Barb Arden

Zucchini-Tomato Bake

Zucchini Tomato Bake

2 lg zucchini, cut into slices or wedges
10 lg grape tomatoes, halved or diced
7 cloves garlic, crushed
½ C shredded cheese (whatever is in the fridge)
1 tsp each: basil, thyme, oregano
½ t pepper

 Preheat oven 350̊. Mix all ingredients in bowl. Pour into prepared casserole dish. Bake at 350̊  for 25-35 minutes, until desired doneness. Garnish after baked if desired: parsley, or basil

Smoked Salmon Dip

8 oz cream cheese, room temp
½ c sour cream
2 T mayo
1 T lemon juice
1 tsp horseradish, drained
½ tsp salt
1/4 tsp fresh black pepper
4 oz smoked salmon

 Use mixer to blend.

Optional additions: chopped green onions, 2 T heavy cream, dash Worcestershire, 3 drops hot pepper sauce.

 Carolyn Greer

Baked Balsamic Chicken

6 boneless, skinless chicken breasts
1/3 c. balsamic vinegar
1 T olive oil
1 T oregano
1 tsp Paula Deen's house seasoning

Preheat oven to 400 degrees.  Place chicken in sprayed casserole dish.  Pour balsamic vinegar onto chicken.  Turn to coat.  Sprinkle on the rest of the ingredients.

Bake for 20 min.  Turn chicken to coat/baste.

Bake for another 20 min. or until juices run clear.

*This chicken is especially delicious with Balsamic Roasted Vegetables.

Balsamic Roasted Vegetables

1 small head broccoli, chopped
1 small head cauliflower, chopped
one yellow squash, halved and cut into 1/3" pieces
one zucchini, halved and cut into 1/3" pieces
3 med. carrots, peeled and chopped into 1/2" pieces
8 oz. whole mushrooms, cleaned and halved or quartered depending on size
one red onion, peeled and quartered
1 tsp. Paula Deen's house seasoning
2-3 T olive oil
2-3 T balsamic vinegar
cooking spray

Preheat oven to 425 degrees.  Add the veggies to a large bowl, sprinkle with seasoning, pour on the oil and vinegar and stir to combine.  Spray a baking sheet.  Place veggies on baking sheet and bake for 25 minutes.

*They are especially delicious with Baked Balsamic Chicken.

Grilled Asparagus

1 lb asparagus
 1-2 Tbsp olive oil
Sea salt

 Preheat your grill for high, direct heat. Prepare the asparagus by breaking or cutting off any tough bottom ends. Place the asparagus in a pan (to contain the spears while you put them on and take them off the grill). Coat them with olive oil and sprinkle sea salt over them. Grill the asparagus spears for 5-10 minutes, until nicely charred and just fork tender, turning them every few minutes so that they brown relatively evenly. Remove from grill and serve.