Bring a large pot of water to a boil, salt the water, and cook pasta al dente. Reserve 1/2 c. pasta water for sauce, if needed.
Meanwhile in a blender, combine cottage cheese through salt, and blend until smooth. Transfer to a large skillet and bring to a light simmer, stirring occasionally.
Once pasta is al dente, drain, reserving 1/2 c. pasta water, and add pasta to sauce and toss to coat. Add reserved pasta water to thin, a few Tablespoons at a time, as necessary. Taste and adjust seasoning.
1 14 oz. can artichoke hearts, quartered, optional
2 TBSP capers
3/4 c. Kalamata olives, roughly chopped
1 lb. angel hair pasta
Salt and sugar, to taste
1/4 c. fresh parsley, chopped
Cook pasta al dente according to package.
Heat the olive oil over medium heat in a large, deep sauté pan. When the oil is hot, saute the onions until they’re soft and translucent, about 4-5 minutes. While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can; then add the finely chopped garlic and cook another minute.
Add the tomato paste to the pan and cook it for 2 minutes, stirring occasionally. Add the crushed tomatoes, oregano, chili pepper flakes, artichoke hearts, olives, and capers. Bring the sauce to a simmer, then lower the heat to low to maintain a gentle simmer, 10 to 15 minutes. Taste and adjust seasoning with salt and sugar, if desired.
Stir the parsley into the pasta sauce. Add some pasta water into the sauce to thin it if it has become too thick.
This chicken is so flavorful! Carlsbad Cravings calls it Mongolian chicken, but I definitely get teriyaki vibes. Would make a delicious filling for teriyaki tacos (tortillas, pineapple salsa, and maybe some cabbage)!
Recipe from Carlsbad Cravings
1.5-2 lbs. chicken breast
1/2 c. soy sauce
1/2 c. water
1/3 c. brown sugar
4 TBSP Asian sweet chili sauce
2 TBSP sweet Japanese rice wine (or dry Sherry)
1 TBSP hoisin sauce
2 tsp. grated ginger
1/4 tsp. pepper
1 tsp. Sriracha
1.5 TBSP cornstarch
Serve over rice and with broccoli
Add chicken to the bottom of your slow cooker.
In a bowl, whisk together the soy sauce through the Sriracha and pour 1/2 c. over chicken. Refrigerate the rest of the sauce. Cook on LOW for 4 hours or on HIGH for 2 hours, or until chicken is tender enough to shred.
When chicken is tender, remove to a cutting board and let sit for 5 minutes and then shred.
After you remove the chicken from the slow cooker, place your cooker insert (if insert is stovetop cooking approved, otherwise remove sauce from cooker and place in a small saucepan) on your stovetop over medium high heat.
Whisk in the 1.5 TBSP of cornstarch to the remaining sauce from the refrigerator and add to the sauce on the stove. Bring to a boil then reduce to a simmer until thickened. Add shredded chicken back to slow cooker along with thickened sauce. Toss to combine.
Let cook an additional 30 minutes (can add broccoli for the last 30 minutes, if desired) on LOW to absorb sauce. Add salt to taste. Add additional Asian sweet chili sauce for more sweet heat, Sriracha for spicier, brown sugar for sweeter if desired. Serve over rice.
1/4 c. crumbled feta cheese (plus more to top burger)
1 TBSP fresh dill, chopped
1 tsp. dried oregano, rubbed between palm of hands
1/2 tsp. salt
1/4 tsp. garlic powder
Pepper, to taste
Serve on bun with sliced tomatoes, crumbled feta, if desired, and Tzatziki sauce (see below or store bought)
Tzatziki Sauce Ingredients:
1/2 c. shredded cucumber
1 c. plain non-fat Greek yogurt
1/2 of a lemon, juiced
1 TBSP fresh dill, chopped
1/4 tsp. garlic powder
Salt and pepper, to taste
Tzatziki Sauce: Place the shredded cucumber onto a clean dish towel or paper towels, gather it up and use your hands squeeze out as much of the liquid as you can; then add all of the ingredients to a bowl and stir together until combined. Taste for seasoning then cover and refrigerate until ready to serve.
Greek Turkey Burgers:
In a large bowl combine the spinach, red onion, feta, dill, oregano, garlic, salt and pepper.
Add in the ground turkey and use your hands to mix everything together, don’t overwork the meat.
Form the meat mixture into 4 patties.
Heat your grill, grill pan, or skillet over medium heat. Spray or coat the grill grates/pan with oil.
Grill the burgers for approximately 4-6 minutes then flip over and grill another 4-6 minutes or until done.
Serve the turkey burgers on a bun with the tzatziki sauce, sliced tomatoes, and more crumbled feta.
Spicy mayo (see below) or Yum Yum Sauce (see below)
Spicy Mayo: 1/4 – 1/2 c. mayo plus 2-3 TBSP of sriracha, mix and adjust to your taste.
Yum Yum Sauce:1 c. mayo, 1 TBSP sugar (or to taste), 3 TBSP rice wine vinegar, 3/4 tsp. smoked paprika, 1/2 tsp. garlic powder, and sriracha, if desired; mix and adjust to your taste.
Tofu: prepare Crispy Baked Tofu and then toss with teriyaki sauce (if you want a thicker sauce, simmer the sauce for a few minutes before tossing with the tofu).
Rice: prepare rice according to package.
Edamame: prepare edamame according to package.
Assemble: in a bowl/plate, add mixed lettuce and rice; top with tofu, edamame, cucumber, jalapeno, avocado, crunchy onions, and add spicy mayo or yum yum sauce and top with additional sriracha, if desired.