Zucchini and Basil Pasta for Two….

2-3 nest of GF (corn based) eggs noddles , amount will depend on nest size. Varies by brand.

1 zucchini diced

2 cloves minced garlic

Tomato puree 1/2 to 3/4 cup

S&P

Olive oil

Pasta cooking water- 1/4 cup

Handful of torn basil

1/4 cup good quality Parmesan cheese

Boil pasta according to package. Meanwhile sprinkle diced zucchini with S&P and sauté in evoo until slightly browned. Add diced garlic and sauté for 30 seconds. Then add puréed sauce and pasta water. Bring to simmer then add cooked pasta, basil and parm. Remove from heat and serve. Top with additional parm.

Serve with salad. Enjoy!

Sun-dried Tomato and Spinach Pasta

So yummy. I can not wait to make this again.

You can omit the chicken to make this vegetarian or swap artichokes for the olives.

Le Veneziano is the best GF pasta.

1/2 bag of spaghetti cooked according to package. Reserve a cup of pasta water.

Grill 2 chicken breast marinated in Greek or Italian dressing and let cook let you slice on a diagonal

1/2 a white or yellow onion- sliced

Evoo

1/2 jar of sun dried tomatoes- use julienned and use the oil

6-8 green olives sliced

2 small bag of baby spinach-2 cups

6-8 oz of cream cheese, stir it in batches to use as little as possible but still making it creamy

Basil

S&P

Shredded Parmesan for garnish

While pasta is cooking heat evoo in a large skillet then added sliced onions and sauté for 3-4 minutes. Add tomatoes a little bit of their oil, olives and spinach. Cook until spinach starts to wilt. Then stir in enough cream cheese to coat everything. Add a little S&P.

Pour in a little of the pasta water then add cooked pasta. If you need more cream cheese you can add it now. Sprinkle with chopped basil.

Place a portion of pasts on a plate. Slice grilled chicken that you let cool. Place it on top of pasta and garnish with parm.

Enjoy!

Granny’s Meatballs and Sauce

My husband is from a Pittsburgh Italian family. His Granny spent most of her time in the kitchen. They had a dog who would not eat his food without her sauce on it.

Her sauce recipe was given to me years ago and I lost it when we moved. Well, I found it and have been making it once a month since. I’ve simplified it a little bit but it still taste good. I can’t say just as good because I never got to try hers, my husband assured me mine is not as good.

Meatball ingredients- make them first

1 package of meatloaf mix

1 egg

1/4 white onion- very finely diced

1/4 green pepper-very finely diced, can use food processor

2 garlic cloves- minced

Italian bread crumbs

S&P

Finely dice or even mince onion, peppers, and garlic in a food processor. Place all ingredients in a large bowl and mix by hand adding bread crumbs last and use just enough to bind. Form into small balls.

Add evoo or bacon grease to the pot you will use for sauce and brown meatballs on low. This will take a few batches. Don’t overcrowd and don’t over brown them as they will cook in the sauce later.

Sauce ingredients:

2 chicken drumsticks with skin removed

Bacon fat or evoo

A small white onion- finely diced

3 cloves of garlic- minced

2 cans of whole tomatoes

1/2 can of tomato paste

Teaspoon of- oregano, garlic powder, parsley and sugar

Salt and pepper to taste- I use a decent amount of salt

2 bay leaves- remove once cooked

Fresh basil

In a Dutch oven add evoo or bacon grease then add chicken and brown. Remove chicken to a plate. Add diced onions and cook for 3-4 minutes then add garlic and cook for 30 seconds. Add chicken back.

While chicken browns add two cans of tomatoes to blender. Then pour into pot. Add paste and spices. Add meatballs! Bring to a boil and cook for 1 hour on low with lid vented. Add fresh basil at end and remove bay leaves.

After sauce is complete remove meatballs with tongs and serve separately. Remove chicken as it should fall off the bone and serve separately.

Serve with fresh pasta.

Enjoy!

Beef Stroganoff

Enjoy!

1/2 a sirloin steak

S&P

Flour

Evoo and butter

Garlic

1 can of beef consommé

1 can of low sodium beef broth

Worcestershire

Ketchup

Large container of mushrooms, sliced

Sour cream or plain Greek yogurt

Egg noodles – 1/2 bag cooked according to package.

Parsley

Heat oil in a large skillet. Slice sirloin into bite size cuts then sprinkle with S&P and dredge in flour. Cook over medium heat and for a few minutes until no longer pink.

Remove steak add a little butter and cook garlic for 30 seconds then add sliced mushrooms. Cook 4-5minutes and remove to plate. To skillet add in consommé, stock, squirt of ketchup and dash Worcestershire and bring to a boil. Reduce heat let simmer a few minutes then add steak and mushrooms back. Reduce broth by half. Remove from heat add in a big spoonful of sour cream.

If eating right away stir in noodles. If not, keep noodles separate. Top with chopped parsley. Enjoy!

Cobb Salad with Honey Mustard Dressing

Baby Butter Lettuce

1 Roma Tomato with seeds removed and diced

1/2 an English Cucumber partial skin removed and diced

2 hard boiled eggs- diced

1 Avocado- diced

Cooked bacon- crumbled

A few scallions- diced

Crumbled blue cheese

Grilled chicken marinaded overnight in Italian or Greek dressing- chopped

Dressing- https://heavyontheveg.com/2021/05/03/honey-mustard-dressing/

Place lettuce on the bottom of a bowl the line all ingredients on top like picture. Drizzle with dressing.

Place leftovers in a mason jar for lunch. Enjoy!

Layers- bottom to top

Dressing

Tomatoes

Cucumbers

Scallions

Chicken

Bacon

Lettuce

Egg

Avocado

Cheese