Spaghetti with Sausage, Peas & Peppers Recipe

Spaghetti with Sausage, Peas & Peppers

Servings 4 Course Main dish Cuisine Italian Inspired Store 3 days in refrigerator

Ingredients

  • 340 g spaghetti
  • 8 chicken sausages
  • 1 can peeled tomatoes
  • 1 tablespoon olive oil
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 cup peas
  • 1 medium onion sliced
  • 1/2 cup vegetable broth

Instructions

  • Cook your spaghetti as instructed on the packaging.
  • Cut sausages in rings. Heat olive oil in a non stick skillet over medium heat. Once oil is hot, fry sausages until golden brown then add onion. Cook for about 30 seconds.
  • Add sliced bell peppers and peas. Cook until onion are translucent.
  • Pour in peeled tomatoes and vegetable broth. Mix well.
  • Add spaghetti, mix again and adjust taste if you need salt.
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Chicken Jalapeno Popper Casserole

Chicken Jalapeno Popper Casserole

Ingredients

  • 3 to 4 boneless skinless chicken breasts, cubed
  • 1/2 teaspoon garlic powder
  • 1 8 ounce package cream cheese, softened
  • 1/2 cup heavy cream
  • 5 to 6 jalapeno peppers seeded and diced
  • 2 cups shredded sharp cheddar cheese
  • 6 slices bacon cooked and crumbled

Instructions

  • Preheat oven to 375 degrees.
  • Prepare a 9 by 13 casserole dish with nonstick cooking spray.
  • Place chicken in the bottom of the casserole dish in a layer, leaving a little space between the chicken cubes.
  • Place the diced jalapenos on top of the chicken.
  • Blend together the garlic powder, cream cheese, and heavy cream.
  • Pour over the jalapenos and chicken.
  • Top with cheese.
  • Bake for 40 to 45 minutes or until the chicken is done.
  • Top with bacon crumbles and serve.
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25 minute Pulled Chicken Cheddar BBQ Tostadas

Cheddar BBQ Chicken Tostadas

A quick and delicious twist on taco night!
Prep Time15 mins
Cook Time10 mins
Servings: 4 people

Ingredients

  • Corn tortillas
  • Rotisserie chicken shredded
  • BBQ Sauce about ¾-1 cup is needed
  • Cheddar cheese shredded
  • Green onions chopped
  • Cilantro for garnishing
  • Olive Oil

Instructions

  • Heat the oven to 400 degrees.
  • Rub olive oil onto the corn tortillas and line on a baking sheet. Place in oven to toast for a few minutes.
  • While the tortillas are in the oven, shred up your rotisserie chicken (usually one chicken can feed 4-6 people for this dish).
  • Toss the shredded chicken in the BBQ sauce.
  • Pull out the tray of tortillas, and spread some of the BBQ chicken mixture onto each tortilla. Next, top each tortilla with the shredded cheese.
  • Place back into the oven until the cheese is melted and bubbling.
  • Top with green onions and cilantro to serve!
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Hidden Reeses Egg Cupcakes

Hidden Reeses Egg Cupcakes

Makes 10 hidden egg cupcakes with batter leftover for additional cupcakes (You could make 15 to 20 hidden egg cupcakes total with one cake mix.)

Ingredients

  • 1 box Devil’s Food cake mix with ingredients for making the cake or your favorite chocolate cake recipe
  • About 4 cups chocolate frosting
  • 10 Reeses Peanut Butter Eggs frozen
  • 1 cup miniature Reeses peanut butter cups coarsely chopped

Instructions

  • Preheat oven to 350 degrees.
  • Prepare a cupcake pan with liners.
  • Spritz with nonstick cooking spray.
  • In a mixing bowl, beat together the cake mix and ingredients for making cake.
  • Using a large scoop, divide the batter between the cupcake liners.
  • Place one, unwrapped, frozen Reeses Egg in the middle of each cupcake liner.
  • Bake cupcakes for 15 to 18 minutes or until a toothpick inserted to the sides of the egg comes out clean. (Do not pierce through the center where the egg is.)
  • Allow cupcakes to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
  • Place the frosting in a piping bag fitted with an open star piping tip.
  • Pipe frosting from the middle of each cupcake to the outer edge and back to the middle to create a peak.
  • Press chopped Reeses cups into the frosting.
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Sesame-crusted Tofu Power Plate

Sesame-crusted Tofu Power Plate

This vegan power plate with grilled tofu is great for a filling but refreshing meal. It is best when eaten warm, but also great cold. A 30 minute meal for 2 or double the recipe to meal prep lunches for the week.
Total Time30 mins
Servings: 2

Ingredients

Recipe

  • 1 c/190g brown rice
  • 1 medium/75g carrot
  • 1 c/75g shredded purple cabbage
  • 1 large/85g Persian cucumber or other edible skinned cucumber
  • 3 small/50g radishes
  • 3 green onions

Marinated Tofu

  • ½ lb/250g firm tofu
  • Zest 1 lime
  • 1 tbsp/15ml soy sauce or Tamari for gluten free
  • 2 tsp/10ml sesame oil
  • 1 tbsp/15ml rice vinegar
  • ½ tsp/1g ground pepper
  • 1 tbsp/15g sesame seeds

Dressing

  • 2 tbsp/30ml lime juice
  • 1 tsp/5g brown sugar
  • 2 cloves/10g garlic
  • 1 ”/10g ginger
  • ¼ tsp/2g salt
  • 1 tsp/5ml sesame oil

Instructions

Start rice cooking:

  • Combine rice with 2 cups/475ml of water in a medium pot and bring to simmer over medium low heat. Cook until all liquid has been absorbed, about 20 minutes.
  • Once cooked, remove from heat and allow to rest for 5-10 minutes before fluffing with a fork.

While rice is cooking, marinate tofu:

  • Combine the soy sauce (or tamari), sesame oil, rice vinegar, ground pepper, and zest of 1 lime in a bowl.
  • Drain tofu if packed in water or brine. Pat tofu dry with paper towels and gently press against the cutting board to release excess liquid.
  • Cut the tofu into 6 – ¾”/2cm thick slices. Gently place slices into marinade, turning to cover all sides.
  • Allow to sit for 15 minutes, occasionally turning slices over to distribute marinade.

Cut vegetables while tofu is marinating:

  • Peel (or thoroughly scrub) carrot and slice into 2”/5cm by ¼”/6mm sticks. Slice cabbage into ¼”/6mm strands.
  • Cut cucumber into ¼”/6mm rounds. Slice radishes into ¼”/6mm sticks.
  • Slice white and light green portions of onions into ¼”/6mm rounds. Discard tops.

Cook tofu:

  • Preheat broiler on high. Line a grilling pan with foil for easier cleanup. Alternatively – a regular baking sheet lined with foil will work.
  • Remove tofu from marinade. For easiest maneuverability, slide tofu onto skewers lengthwise. Place tofu onto grilling pan or baking sheet. Sprinkle sesame seeds even over the exposed side of the tofu.
  • Grill under the broiler for 5-7 minutes, until sesame is heavily toasted, and edges of the tofu are starting to go brown. Remove and allow to sit for at least 1 minute before removing tofu from pan.
  • Make dressing while tofu is cooking:
  • Peel and finely mince ginger and garlic.
  • Combine all ingredients in a dish and mix vigorously.

Notes

Assemble plate:
Place half of cooked rice on each plate. Add half of vegetables (except onions) onto each portion.
Drizzle with dressing. Add 3 slices of cooked tofu to each plate and garnish with green onions.
Best warm, but can also be enjoyed cold. Keep dressing and tofu separate if meal prepping. Best if eaten within 2-3 days due to vegetables going dry.
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Easter Thumbprint Cookies

Easter Thumbprint Cookies

Ingredients

  • 2 1/4 C flour
  • 1 TSP baking powder
  • 1/2 TSP salt
  • 2 sticks 1 cup butter; softened
  • 3/4 C sugar
  • 2 large egg yolks
  • 1 TSP vanilla extract
  • Chocolate Cadbury’s

Chocolate Ganache:

  • 1 C chocolate chips
  • 1/2 C heavy whipping cream

Instructions

  • Preheat your oven to 350 degrees F.
  • In a medium bowl add the flour, baking powder, and salt, whisk to blend.
  • Using a hand mixer or stand mixer, in a large bowl cream the butter and sugar until light and fluffy.
  • Add the egg yolks and vanilla, continuing to mix until well blended.
  • Add 1/2 the flour mixture and beat until smooth, add the remainder of the flour mixture and beat just until the dough forms moist clumps.
  • Form the dough into a ball.
  • Pinch off the dough and form 1 inch balls, placing them on a lightly greased baking sheet 1-1 1/2 inches apart.
  • Create a depression in the center of each ball.
  • Using the back of a floured 1/2 tsp measuring spoon works great too.
  • Bake until golden brown, approximately 20 minutes.
  • Allow the cookies to cool for 5-10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
  • Using a small pot, heat up the heavy whipping cream until steaming
  • While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
  • Once the heavy whipping cream is heated, pour over the chocolate chips
  • Allow to sit for 1 minute before whisking until smooth
  • Pour ganache into the squeeze bottle
  • Fill the indentations with the ganache.
  • Top with the chocolate cadbury.
  • Serve and enjoy!
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Bacon & Broccoli Cajun Pasta

I personally LOVE a good Cajun pasta – the great thing is, you can add any ingredients that you like. Don’t like broccoli? Add mushrooms instead! The possibilities are endless and also delicious! Hope you enjoy!

Bacon Broccoli Cajun Pasta

Serves- 6 Cooking Time- 25 minutes

Ingredients

  • 16 ounces rigatoni pasta
  • 1 tablespoon olive oil
  • 10  slices bacon chopped
  • 1 cup  white wine
  • 1 pint heavy cream
  • 4 ounces cream cheese
  • 1/4 cup Cajun spice
  • 1 cup  shredded Parmesan cheese
  • 10  cloves garlic minced
  • 2 bunches broccoli cut in small pieces
  • 4 ounces fresh spinach

Instructions

  • Cook pasta according to box instructions, drain and toss with olive oil.
  • Add chopped bacon to a large skillet and cook over medium heat for about 8 minutes, or until it begins to crisp.
  • Drain bacon grease.
  • Add in white wine and scrape the pan to deglaze.
  • Add in cream cheese and heavy cream, stirring to melt the cream cheese.
  • Mix in Cajun spice, cheese and garlic.
  • Add in broccoli and stir to combine. Cover with lid and cook for 5-6 minutes.
  • Add in the spinach, stir, and then cover and cook for an additional 1-2 minutes to wilt the spinach.
  • Toss the pasta sauce with the pasta and serve.
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