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, 1-3 TBSP sugar, 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.
16 oz. fettuccine/linguine noodles (reserve 1/3 pasta water)
1 TBSP Olive oil
1 red bell pepper, thinly sliced
1 yellow or orange bell pepper, thinly sliced
1/2 large red onion, sliced
1 tsp. Cajun seasoning
Cajun Alfredo Sauce Ingredients:
1 jar of sundried tomatoes, julienned or chopped
4-6 garlic cloves, minced
2 TBSP all-purpose flour
2 c. low sodium chicken broth
1 1/2 c. milk
1 TBSP cornstarch
1 TBSP tomato paste
2-3 tsp. Cajun seasoning
1/2 tsp. salt
1/4 tsp. pepper
2 oz. 1/3 less fat cream cheese, cubed
3/4 c. freshly grated Parmesan + more for topping
Juice of a lime
Prepare pasta according to box.
Peppers: Heat 1 TBSP olive oil over medium high heat. Add peppers, onions and 1/2 teaspoon Cajun seasoning and saute for one minute. Remove to a plate.
Cajun Alfredo Sauce: To the hot skillet, add the entire jar (plus oil) of sundried tomatoes and garlic. Saute for one minute. Sprinkle in flour and continue to cook for 2 minutes, stirring constantly.
Turn heat to low and stir in chicken broth. Whisk cornstarch with milk and add to pan along with tomato paste, 2-3 tsp. of Cajun seasoning (or more to taste), salt and pepper. Bring sauce to a simmer and continue to cook and stir until sauce is thickened (but not overly thick), approximately 5 minutes.
Reduce heat to low and stir in cream cheese until melted, followed by Parmesan cheese until melted. Add pasta, peppers and toss evenly to coat, adding desired amount of reserved pasta water a little at a time to reach desired consistency.
Mix in juice of 1 lime and top with parmesan cheese.
1/2 4 oz. can mild chopped green chilies, or more to taste
1 1/2 c. shredded sharp cheddar cheese
Prepare Mexican chicken per recipe and drain the excess liquid.
For each tortilla add 1/2 c. (or more) of the Mexican chicken and desired amount of cheese, and roll the tortillas up.
Toast the burritos on a skillet.
Prepare Sauce by melting butter in olive oil in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly for 3 minutes. Reduce heat to low then gradually whisk in chicken broth. Add spices and bring to a simmer while stirring until thickened, about 2-3 minutes. Remove from heat and stir in green chilies, cheese until melted then sour cream.
We love Italian, but unfortunately the kiddos don’t like ricotta cheese (gasp!). I have finally found a lasagna like dish that everyone loves, and this has become our go to “lasagna”. Every time I’ve made this the kiddos have asked for seconds. That’s a score in my book!
******I also make just the sauce from this dish and use it in all my Italian cooking. It is the BEST pasta sauce…can’t ever go back to the jar stuff…yes, it really is that good! This is our go to red sauce for all dishes we make.******
Adapted from Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich.
3 TBSP olive oil
4-6 garlic cloves, peeled and chopped
3 28-oz. cans Italian tomatoes (like San Marzano)
Crushed red pepper to taste
Salt to taste
Sugar to taste (I usually use about 2 TBSP, but it all depends on how sweet or sour your canned tomatoes are)
2 c. freshly grated Pecorino Romano cheese (I use a fine microplane grater–if you use a larger shred, your amounts will need to be adjusted downward since with the fine grater there is a lot of air taking up the 2 c. space)
1 lb. Campanelle pasta or pasta of your choice
1 lb. pearl mozzarella
1 c. shredded fresh basil leaves
Heat oil in a large skillet over medium heat. Add the garlic and cook until golden brown, about 2 minutes.
Meanwhile, put the tomatoes in a blender or food processor and blitz until you reach a desired texture (we prefer smooth with some chunkier pieces). Then add the tomatoes and crushed red pepper, if using, to the skillet. Season with salt and bring to a boil, then lower the heat and simmer, stirring occasionally, to reduce until you get your desired consistency. We like a thicker sauce, so I simmered for about 30-45 minutes. Taste and add sugar and salt as needed. Add the Pecorino Romano cheese and stir to combine. If you use finely grated the cheese the cheese will “melt” into the sauce quite easily. Taste again adjust seasoning as necessary.
Bring a pot of water to a boil; add salt; and cook pasta according to the box.
When pasta is al dente, add the pasta to the skillet with the sauce, and toss to combine. Add the fresh mozzarella and chopped basil.
Serve with garlic bread, salad, and fruit and enjoy!
Homemade applesauce makes the house smell like fall, and it is so easy and so delicious! 🙂 The kiddos devoured their applesauce, and we’ll definitely make this up again.
10 Braeburn apples, peeled, cored and sliced
1/2 c. sugar + more as needed
1/2 c. water
1 tsp. cinnamon
Place apple slices in food processor in batches and process until the apples are in small pieces (or use your peeler, corer, slicer handy appliance); then put apples in Crockpot.
Add sugar, water and cinnamon.
Cover and cook on HIGH for 4 hours or LOW for 8 hours. Taste and add more sugar, if needed. (if you use your peeler, corer, slicer handy appliance, take a potato masher to mash the top layer of apples as the under the layers will have already broken apart).