https://vilarriba.com/2023/11/06/d0u08w69l {originally published in 2015 and updated in 2023}When I originally made this, I breaded the chicken and this time around I wanted to update it with grilled chicken. I served it over pasta (these kids love love love pasta) and … Continue reading →
https://iberomedia.com/blog-inbound-marketing/6jdwwqw9dh These sesame noodle bowls get all the toppings to take it from a side of noodles to a balanced and customizable meal. We have peanut sesame noodles with dumplings or edamame but these bowls were a slight variation with a … Continue reading →
https://www.woolcan.net/p1b1yy0 I make a lot of lasagnas. A lot. Most often they’re for Lasagna Love so I regularly see convos about alternatives. This time they’re getting a twist and only wanted a few portions for these chicken and broccoli lasagna, all … Continue reading →
go site Roasted garlic and lemon pair so well for a light but flavorful pasta sauce. Our 7-year old ate about 3 servings and said this was in his top pastas – the 4 year old ate about 2 bites. Make the … Continue reading →
follow site {originally published in 2016 and updated in 2022}
https://thelearninglamp.org/6gy3hpxj Our fam will always eat pasta and this one is a crowd pleaser – and I love it for variety so pasta doesn’t always look one way. There are lots of recipes out there and I’m happy with the ratios now that I’ve made it 1,000 times. This is great warm or cold and for a very “pantry” dinner it is per-fect for those too-hot-to-be-creative or meals on a budget or what-the-heck-is-for-dinner meals.
https://mybeautybunny.com/lqo6tf9qDiazepam 20 Mg Buy Directions: Boil salted water for the pasta. Whisk together (or shake in a jar) peanut butter, soy sauce, sesame oil, honey, rice vinegar, ginger, garlic, and sriracha.
https://deepblue.com/c86xw54xbex Cook the pasta to al dente. Mix most of the sauce into the pasta. Toss and add remaining sauce. Top with green onions, sesame seeds and enjoy!
see url It was mild but additive. Interesting but comforting. Silky but with a small crunch. Sometimes we have it with Trader Joe’s Potstickers or with edamame. I remember loving to see our little guy as a toddler slurping these and beaming with pride when the whole thing makes it into his mouth.
https://vilarriba.com/2023/11/06/jijcprqjic4 Pasta is a weekly must-have at our house and most often we rotate between a few basics like tomato sauce, pesto, alfredo, meatballs and we change up noodles, tortellini, or the occasional lasagna. This was a bit different and I did a shrimp or chicken topping option (I’m the only one who likes shrimp at the moment).
see url The tomatoes burst and provide some sauce and the touch of cream and olive oil made it quick and light! Swap the protein for scallops or bacon or sausage or whatever you like!
sourcehttps://deepblue.com/mnuvur7jdb Pasta with Blistered Tomatoes & Shrimp or Chicken Ingredients: (for 5-6 servings) 1 pound linguine pasta 1 pint cherry or grape tomatoes 1/2 teaspoon kosher salt 3 tablespoons heavy cream 2 tablespoons butter shrimp (pealed, deveined large shrimp) and/or roasted chicken (pealed, chopped) 1 tablespoon mixed herb seasoning (Todd’s Dirt is our fav, or Italian Seasoning, or Oregano + Garlic Powder)
https://www.nnhopes.org/nnh-blog/gm09poghttps://www.lizandryan.com/rhqy65sp Directions: Bring salted water to boil and cook the pasta. In a skillet over medium heat, cook the tomatoes in a drizzle of olive oil and salt. Give them a shake every few minutes – it will take ~5 minutes to pop and release some juice. When the pasta is mostly cooked (~2 minutes less than the package instructs), drain it reserving a little pasta water and return the pasta to the pot. Add the butter, and cream in, plus a splash of pasta water (start with a few tablespoons) and toss together, then add the tomatoes in and continue to cook over low heat. Add more pasta water if needed.
follow link In the skillet used for the tomatoes, add another drizzle of olive oil in and bring to medium-low heat. Add the shrimp in the pan and sprinkle with herbs. Cook for just a minute or two on each side to turn pink but remain a C shape not an O shape. Remove from the heat promptly to avoid overcooking. (I did some chicken and some shrimp.) Serve the pasta with chicken or shrimp on top and one last drizzle of olive oil. Enjoy!
follow I always need a bit more sauce than I think so keep that pasta water or a splash of broth or more cream. The kids wouldn’t necessarily request this one, but everyone ate enough and I got to have shrimp so, win-win!
https://vilarriba.com/2023/11/06/a5ou019u49 French onion soup meets stuffed manicotti! It would have been stuffed shells but they were MIA at the grocery store. These were fun! I caramelized onions, added french onion soup mix to the ricotta filling, and topped it with an onion sauce with optional mushrooms. I’m the mushroom fan, and the rest of the family had without.
https://melissasmissteak.com/3v26ub7https://londonorienteering.co.uk/2023/11/hfowbziuh9 French Onion Manicotti (or stuffed shells) Ingredients (for ~5 servings) 1 onion 2 tablespoons butter 1 package manicotti (or jumbo shells) 16 oz ricotta cheese 1 packet of french onion soup mix 1 pint of mushrooms 1 cup veggie broth or golden mushroom soup 2 tablespoons worcestershire sauce 1/2 cup milk or half and half 1 cup shredded mozzarella
https://melissasmissteak.com/j7sxlkc Directions: Slice the onion and cook in a large skillet over medium-low heat with olive oil and butter, stir often and reduce heat once the onions are translucent. Cook for ~30 minutes until caramelized, soft, and brown. Boil a large pot of salted water for the pasta. Cook until al dente and drain. Mix half the onion soup mix into the ricotta.
get link Slice the mushrooms. Cook in a hot pan with olive oil and butter – not stirring, let them brown on one side and flip once. Preheat the oven to 350-degrees and spray a baking dish with non-stick spray. Warm veggie broth, worcestershire sauce, and remaining onion soup mix over low heat. Cook for ~10 minutes to cook the soup mix. Then and add in the milk/cream and cook for another 5 minutes. Spoon the ricotta into a zip-top bag (tip: put around a tall drinking glass with one bottom corner pointed down). Then snip the bottom corner and pipe into each end of the manicotti to fill. Place into the baking dish. Top with caramelized onions and mushrooms.
source site Spoon 1/2 to 1 cup of sauce over the top. Sprinkle with shredded cheese. Bake for 40 minutes until warmed through and the cheese melts. Enjoy!
https://www.mtwmag.com/m5idm1b I liked this one! I wouldn’t make it alllll the time, but it had good flavor and was fun for variety. I rarely make manicotti but they’re so good and piping in from a bag was great – I’d be pulling my hair out if spooning it in!
go to site If mushrooms/onions aren’t your thing: Make with pesto & sausage (here)! Make like chicken parm (here)! Make with butternut squash & alfredo (here)! Make with spinach & cheese (here)!