Sausage Pasta

This one was a “hope it turns out” and ended up being a very tasty meal. A little bit of heat to this but not much, lots more veggies than it looks like, very good overall. Even my (soon to be) 4 year old son liked it.

(Sorry for the fuzzy pic, the steam kept fogging up my lens…)

1 pound spiral pasta (save 1 cup of pasta water before draining)
1 pound mild pork sausage
2 cups sliced bell pepper
4 cups fresh spinach (or 1 cup frozen and thawed)
1/4 cup sliced green onion
1 jar roasted poblano alfredo sauce

Cook pasta until al dente and set aside. Brown the sausage and drain the fat off. Add the bell peppers to the sausage and brown until slightly soft. Add spinach and wilt. Add pasta water and alfredo sauce. Stir together well and pour over pasta. Add green onions and stir. Let sit for a couple minutes so the pasta can absorb some of the sauce, serve and enjoy!

Shrimp Tacos with Pineapple Salsa and Chipotle Cream

This was dinner tonight:

And it was good. Though if you don’t like spicy food, I admit, I went overboard with the peppers, you might want to cut them down or leave them out.

Serves 2

1 pound shrimp, cleaned
2 tablespoons vegetable oil
1 cup fresh pineapple, diced fine
1/2 cup tomato, diced fine
1/4 cup onion, diced fine
2 tablespoons cilantro, minced
1 small jalapeno, minced
1 lime, cut in half
1/2 cup sour cream
1 teaspoon chipotle in adobo sauce, mushed into a paste
4 whole wheat tortillas, taco size

Combine pineapple, tomato, onion, cilantro, jalapeno and 1/2 of the lime’s juice. Cover and store in the fridge for 30 minutes or more.

Combine sour cream, chipotle and the other 1/2 lime’s juice.

In a skillet put oil and warm on high. Add shrimp and stir until the shrimp is mostly pink.

Warm the tortillas in the microwave and assemble the tacos. Tortilla, shrimp, pineapple salsa and chipotle cream.

Serve with beans (black beans or refried beans cooked with garlic and cumin are good) or rice (cook rice according to package instructions but add 1/4 – 1/2 cup salsa)on the side. You can also add shredded cabbage to the tacos if you want. And the leftover pineapple can be skewered and grilled and served on ice cream if you want, it’s a wonderful finish to a spicy dinner. ūüôā

Chicken Pasta Salad

This is an old recipe of mine, I started making it 10 years ago when my husband and I first got together. It’s super easy, if you cook your chicken in advance you can have all the prep done before the pasta is cooked. It’s a fair amount of chopping but it’s worth it. And the bonus is that it doesn’t need to be refrigerated so it’s a great picnic or pot luck food.

1 pound short pasta with lots of nooks and crannies, curly (fusilli), bell shaped (campanelle), or radiators (radiatore) work best
1 can diced tomatoes
1 medium can sliced black olives, drained
1 8oz container crumbled feta cheese
1 14oz jar marinated artichoke hearts, save the marinade
1 avocado, ripe but firm, diced
1/4 cup red onion, diced, or 2 green onions, finely sliced
1/4 cup diced red bell pepper
2 pounds chicken breast or thighs, boneless and skinless, cooked, cooled and diced
1/4 cup teriyaki sauce
1/4 cup lemon juice
2 cloves of garlic, diced finely
2 tablespoons fresh basil, diced finely
black pepper to taste

Cook the chicken first. In a pan on low heat add chicken, 2 tablespoons teriyaki sauce, 2 tablespoons lemon juice and about 1/4 cup water. Once cooked let cool and save the juice from cooking.

While the pasta is cooking combine everything else except the artichoke marinade. Once the past is drained run cold water over it until it is cool. Combine with the rest of the mixture and taste for seasoning. If the past is dry, needs more sauce, you can add a little of the artichoke marinade.

It’s best cold and it’s even better if it’s sit in the fridge for a couple hours before serving. Again, it doesn’t need to be cold so you don’t have to stress if you can’t keep it in the fridge.

Thai Shrimp Salad

Thai Shrimp Salad

A nutty dressing gives this easy Asian dish its irresistible flavor.

2 carrots, peeled
8 cups sliced napa cabbage
4 large radishes, cut into matchsticks
1/4 seedless English cucumber, sliced
1/4 cup cream of coconut
2 Tbs. creamy peanut butter
2 Tbs. lime juice
1 Tbs. water
1/2 tsp. anchovy paste
1/4 tsp. salt
1/4 tsp.
Tabasco sauce
3/4 lb. cooked medium-size shrimp
1 cup chow mein noodles
2 green onions, sliced
1. Using vegetable peeler, cut carrots into ribbons. Place carrot ribbons and cabbage in colander. Pour 4 cups boiling water over vegetables; rinse with cold water. Transfer to salad spinner, and spin to remove as much water as possible. In large bowl, toss together cabbage, carrots, radishes, and cucumber.
2. In jar with tight-fitting lid, combine cream of coconut, peanut butter, lime juice, water, anchovy paste, salt, and Tabasco sauce. Shake well to combine.
3. Add shrimp, noodles, and green onions to salad. Drizzle with dressing.

Original Link:

Soy-Sesame Snow Pea Salad

Soy-Sesame Snow Pea Salad


  • 1¬† pound¬† snow peas, strings removed
  • 1¬† large¬† sweet red pepper, cored, seeded, thinly sliced
  • 1¬† can (8 ounces)¬† sliced water chestnuts, drained
  • 2¬† large¬† scallions, trimmed and sliced
  • 1¬† tablespoon¬† light soy sauce
  • 1¬† tablespoon¬† hoisin sauce
  • 1¬† tablespoon¬† sesame oil
  • 1¬† tablespoon¬† rice wine vinegar
  • 1/2¬† cup¬† fried rice noodles (such as La Choy) or crispy chow mein noodles
  • ¬† Sliced scallions for garnish, if desired
Directions1. Bring a medium-size pot of water to a boil. Lightly salt and add snow peas. Cook for 3 minutes and drain.

2. In a medium-size bowl, combine snow peas, red pepper, water chestnuts and scallions. Allow to cool.

3. In a small bowl, whisk soy sauce, hoisin, sesame oil and vinegar. Toss with vegetables.

4. Serve at room temperature or cold. Garnish with noodles and scallions just before serving.

Original Link:

Asian Peanut Noodles

Asian Peanut Noodles


  • 1¬† package (8.8 ounces)¬† thin rice noodles
  • 1/2¬† cup¬† prepared peanut sauce
  • 1¬† tablespoon¬† rice vinegar
  • 1¬† teaspoon¬† low-sodium soy sauce
  • 1¬† tablespoon¬† olive oil
  • 1¬† bag (16 ounces)¬† frozen Asian vegetable blend
  • 1/3¬† cup¬† dry-roasted peanuts, chopped
Directions1. Soak noodles in hot water for 20 minutes. In a small bowl, stir together peanut sauce, vinegar and soy sauce; set aside.

2. Heat oil in a large skillet over medium-high heat. Add vegetables to pan and cook 5 minutes; stirring occasionally.

3. Drain noodles; reduce heat to medium and add noodles to skillet; pour sauce over top and toss to combine. Cook 2 minutes or until heated through. Top with chopped peanuts.

Original Link:

Easy Shrimp Fried Rice

Easy Shrimp Fried Rice


  • 1¬† tablespoon¬† canola oil
  • 1¬† cup¬† sliced mushrooms
  • 1¬† cup¬† bean sprouts
  • 3¬† cups¬† cooked rice
  • 1/2¬† pound¬† cooked medium shrimp
  • 1¬† tablespoon¬† canola oil
  • 2¬† ¬† eggs
  • 3¬† tablespoons¬† low-sodium soy sauce
Directions1. In a wok, heat 1 tablespoon canola oil on medium-high. Add mushrooms; stir to coat. Add bean sprouts, rice, and shrimp; stir-fry until hot.

2. Remove from heat. Add 1 tablespoon canola oil and 2 eggs; scramble and return rice mixture to wok. Stir in 3 tablespoons of low-sodium soy sauce; serve.

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