Butternut Squash Pasta

 This is super creamy and delicious.  A great fall meal.  :)  I added in extra broccoli, carrots, and peas.

• 1 lb ground sausage 
• 1 lb butternut squash, peeled and diced
• 1 TBS butter
• 10 oz pasta (GF penne is what we used)
• 1/4 cup shallots, minced (or red onion)
• 3 cloves of garlic, minced
• 2 cups baby spinach, roughly chopped
• 2 TBS parmesan cheese, grated
• 4 sage leaves, sliced thin
• Kosher salt and fresh ground pepper to taste

 

1. In a large pot, bring salted water to boil.  Add in diced butternut squash and cook until soft.  Remove from water and blend in the blender until smooth.
2. Add pasta to the boiling water and cook al dente.  Reserve 1 cup of the water before draining.  
3. In a large skillet, cook sausage over medium heat until browned.  Stir to crumble.  Remove from the pan, set aside on a plate.  
4. Reduce skillet heat to medium-lo and melt butter.  Add the shallots and garlic and cook until soft and golden, about 5 mins.  
5. Add pureed butternut squash and season with salt and pepper.  Add the reserved pasta water until the sauce is the desired consistency.  Toss in the spinach, parmesan cheese, sage, cooked sausage, and cooked pasta.  Stir to combine. 

Creamy Tortellini

 Frankly this isn't the healthiest meal, but my oh my is it it tasty!  I've discovered that Whole Foods sells gluten free tortellini and it's been a game changer!  The family devours this in no time.  I just add in whatever veggies we have on hand, usually frozen broccoli florets or peas and carrots, sometimes a few bags of frozen mixed veggies.  

• 9oz package of refrigerated 3-cheese tortellini
• 6 slices of bacon, chopped (I'll frequently use turkey bacon)
• 2 TBS butter (More if using turkey bacon)
• 1 TBS garlic, minced
• 1/2 tsp crushed red pepper 
• 3 TBS flour (I use Namaste GF flour)
• 1 cup heavy cream
• 2 cups frozen vegetables of your choice
• 2 cups frozen cooked chicken, diced
• 1/2 cup shredded parmesan cheese
• 2 TBS chives, chopped

1. In a large pot, prepare tortellini according to package directions.  Drain.
2. In a large skillet over medium/high heat cook chopped bacon until crispy.  Remove onto plate and allow fat to drain off.  Remove fat from skillet except for approximately 2 TBS.  
3. Add butter to the skillet with the bacon fat, then add garlic and crushed red pepper. Allow to cook until fragrant, about 1 minute.  Add in flour and stir with a whisk until it becomes a smooth paste.  Break up any lumps.  Pour in heavy cream and whisk until it thickens.  Add in vegetables and chicken and allow to defrost.  When the chicken and vegetables are warmed through, mix in the parmesan cheese and stir until the vegetables are coated with the melted sauce.  Add in the cooked tortellini and bacon.  Stir to combine then top with chopped chives.

Pasta with artichokes and sundried tomatoes

Most of the family really enjoyed this.  The pine nuts added a great little crunch.  and the flavor was top notch.  We added chopped chicken from a rotisserie chicken to the dish, and added a fruit salad.  

• 8 oz (GF) Pasta penne or rotini 

• 2 TBS olive oil

• 3 cloves garlic minced

• 1/4 cup sun-dried tomatoes, chopped

• 1 cup artichoke hearts, chopped

• 3 TBS capers

• 5 oz spinach

• 1 TBS olive oil

• 1/3 cup pine nuts, toasted

1. Cook pasta until al dente. Drain.
2. In a large skillet, heat 2 TBS olive oil on medium heat. Add minced garlic, chopped sun-dried tomatoes, chopped artichokes, and capers. Cook for 2 minutes.
3. Add spinach. Continue cooking until the spinach wilts, stirring frequently.
4. Add cooked pasta and 1 TBS olive oil. Cook on medium-low heat, for about 1 minute.
5. Add salt to taste, if desired. Top with toasted pine nuts.

Goulash

Despite its nasty sounding name, this is a delicious dinner.  The kids went nuts over it and all had seconds.  And it was way easy to make.  And healthy.  Score!

• 1 TBS olive oil
• 1 medium yellow onion, diced
• 1-2 green bell pepper(s), seeded and diced
• 8 cloves garlic, minced
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 1 TBS paprika
• 2 lbs ground beef
• 1 TBS Italian seasoning
• 1 TBS Worcestershire sauce
• 2 TBS tomato paste
• 2 15 oz cans tomato sauce
• 2 15 oz cans diced tomatoes
• 2 bay leaves
• 2 cups beef broth
• 2 cups elbow macaroni, uncooked (We of course chose GF noodles)
• 1 1/2 cups frozen vegetables, or 2 cans mixed veggies
• 2-3 dried chili peppers (optional)
• 2 cups shredded cheese, stirred in at the end (optional)

1. Heat olive oil in a large stock pot or Dutch oven over medium-high heat.  Add the onions and saute for 5-6 mins, or until starting to soften and turn translucent.  Add the bell pepper and cook for 3-4 mins, stirring often.  Add the garlic and cook for 1 minute.  
2. Reduce heat to medium, and add the salt, pepper, and paprika.  Mix well. Add the ground beef to the pot and stir to break apart the meat.  Stir frequently and cook until the meat is browned.
3. Add the Italian seasoning, Worcestershire sauce, and tomato paste.  Mix well to combine.  Stir in the tomato sauce and diced tomatoes and bring to a simmer.  Add the bay leaves, cover, and reduce heat to low.  Simmer for 15-20 minutes, stirring occasionally.
4. Stir in the broth, veggies, and macaroni.  Cover and simmer for another 15 minutes, or until the noodles are cooked to al dente, stirring occasionally.

Alfredo Sauce

One of my favorite people in the world showed me this recipe.  I throw in some leftover grilled chicken, steam fresh broccoli, and serve it over spaghetti squash.  Good enough to make for company, and easy enough to make during the weekday. 

• 1/2 cup butter
• 1 pint heavy whipping cream
• 4 oz cream cheese
• 2 tsp minced garlic
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 1/2 cup grated Parmesan cheese

1. In a medium saucepan, add butter, heavy whipping cream, and cream cheese.  Cook over medium heat and whisk until melted.  Add the minced garlic, garlic powder, italian seasoning, salt and pepper.  Continue to whisk until smooth.  Add the grated parmesan cheese.
2. Bring to a simmer and continue to cook for about 3-5 mins, or until it starts to thicken.  Toss in chicken and whatever veggies you want to add, then serve over pasta or spaghetti squash.  

Beef Stroganoff

I haven't had Beef Stroganoff in over three years.  The only recipes I've seen involve cream of mushroom soup, which I can't have.  I was really excited to find this recipe which doesn't use any cream soups.  This is one of my husband's favorite meals, and now I can eat it too!  The flavor was really fantastic!

• 2 Lbs top sirloin, cut into thin strips, then 2" pieces
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 large onion, chopped
• 4-6 cloves garlic, minced
• 10 oz cremini mushrooms, sliced
• 8 oz cream cheese, softened
• 1/2 cup sour cream, room temperature
• 16 oz egg noodles (or rice...or mashed potatoes...)
• 4 cups beef broth
• 1/2 cup all-purpose flour (I use Namaste GF flour blend)
• 1 TBS ketchup
• 1 TBS Worcestershire sauce
• 1 TBS beef bouillon (powder or base)
• 1 1/2 tsp dijon mustard
• 1 tsp sugar
• 1 tsp dried parsley
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1/4 tsp thyme
• 1/4 tsp red pepper flakes

1. Toss cut meat with 1 tsp salt and 1/2 tsp pepper.  Add meat, onions, and garlic, and mushrooms to slow cooker.  
2. In a medium saucepan, whisk in all the ingredients from the beef broth down until flour is mostly dissolved.  Bring to a boil, then reduce to a simmer until thickened to the consistency of gravy.  Place all ingredients (except cream cheese, sour cream, and noodles) in crock pot, and stir until evenly combined.  
3. Cook on high for 3-5 hours, or on low for 7-9 hours.  Once meat is tender, stir in cream cheese until melted, followed by sour cream until combined.  Serve over egg noodles, rice, or mashed potatoes.  

Creamy Italian Chicken and Penne in the Instant Pot

My generous brother and sister in law gave me the Instant Pot as a surprise gift!  I honestly couldn't believe it!  So, I've been playing with recipes, and this is one the kids and I fell in love with!  Not exactly health food, but sure was fast and easy!  Cory told me today, as he was eating some leftovers for lunch, "This may be the best thing you've ever cooked!".  Thank you, Instant Pot!  (And also Nate and Christy!!)

• 1 lb cubed chicken breast
• 2 cups penne (I used gluten free)
• 1 12 oz can fire roasted tomatoes + 1 can of water or chicken stock
• 1 TBS basil
• 1 tsp oregano
• 2 cloves garlic, chopped
• 1 small onion, diced
• 1/4 tsp red pepper flakes
• salt and pepper to taste
• 2 oz cream cheese
• 1/2 cup Parmesan Cheese

1. Add everything but the cheeses into your Pressure Cooker.  Push down pasta so it's submerged in the liquid.  Close lid and set on manual for 7 minutes on High Pressure.  When the timer goes off, allow for 5 mins NPR (natural pressure release).  
2. Add remaining ingredients and stir.
3. Garnish as desired with Parmesan Cheese, parsley, and cracked pepper.