Category: Dinner – Eat it!
So colorful – yet delicious!
- 8–10 ounces thin spaghetti or other pasta of choice
- ¼ cup olive or avocado oil
- 2 pints cherry tomatoes, I cut the larger ones in half
- 3–4 medium garlic cloves, thinly sliced
- salt and pepper
- ¼ – ½ cup basil, chopped or thinly sliced
- grated parmesan, optional
Click HERE for the instructions
Here’s something different to try for dinner!
- 4 medium zucchinis ends trimmed, halved lengthwise, pulp removed (save pulp for the mixture)
- 1 pound lean ground turkey you can substitute the same amount lean ground beef, chicken, pork or sausage
- 1 tablespoon extra virgin olive oil
- 1-1 1/2 cups chopped onionyellow or Vidalia (sweet) onion
- 1 red bell pepper washed, top removed, seeded, membranes removed, chopped
- 1 green bell pepper washed, top removed, seeded, membranes removed, chopped
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 1 cup shredded cheddar or cheese blend mix
- 1 teaspoon Kosher salt
- 1/4 teaspoon fresh ground black pepper (in the stuffing)
- 1/4 cup parsley, chopped
Click HERE for the instructions
Kick up your Sloppy Joes with this version – yeehaw!
- 1 1/2 pounds ground beef
- 2 tablespoons canola oil
- 1 yellow onion diced
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 1 cup corn
- 1 cup black beans
- 2 teaspoons cumin
- 2 cups beef broth
- 1 cup tomato sauce
- 1 cup salsa
- 3 tablespoons taco seasoning
- 1/4 cup ketchup
- 1 cup cheddar cheese shredded
- 6 brioche buns toasted
Click HERE for the instructions
Pretty AND easy!
- 1 package [2 per package] Na’an style flatbreads; like Stonefire
- 2 tablespoons mascarpone
- 6 ounces brie cheese, rind removed
- ½ cup fresh cranberries
- 2 springs fresh rosemary, leaves removed and chopped fine
Click HERE for the instructions
You’ll be delighted to do dinner with this recipe!
- 4 ounces bow tie pasta
- 2 Tablespoons unsalted butter
- 1 clove garlic, finely minced
- 1/3 cup grated Parmesan cheese
- 1 teaspoon chicken soup base
- 2/3 cup heavy cream
- Salt & freshly ground black pepper, to taste
- 6 thin spears asparagus, diagonally cut into 2″ pieces, blanched
- 3 strips bacon, cooked and crumbled
- 2 tablespoons toasted pine nuts
- 1 tablespoon chopped parsley
Click HERE for the instructions
Do It And How 