Zucchini Pasta

I love pasta without a thick sauce. We had alot of zucchini in our garden this summer, the plants pretty much took over an entire box, so I got creative with some recipes.

2 medium zucchini, grated
3 cloves garlic, minced
1/3 cup olive oil
500g or 1 box of whole wheat linguini (or your favorite pasta)
10-12 cherry tomatoes, rinsed
1/2 tsp red pepper flakes (more if you like its spicier)
salt and pepper to taste
parmesan cheese, grated

Bring a saucepan to a boil, salt water and add pasta
Meanwhile, heat oil over medium heat in a deep frying pan
Add garlic and red pepper flakes to oil and cover, simmer until slightly browned
After 2-3 minutes, add zucchini to pan
Let simmer 5-10 minutes, stiring often
Add tomatoes, and salt and pepper to taste

Drain Pasta
Add to sauce in pan
Top with grated Parmesan cheese

This dish is great on its own or served as a side for chicken

Easy Healthy Tuna Sandwhich

This is a quick, easy twist on your regular tuna sandwhich. I make this pretty often for my other half's lunches, Im sure the guys he works with hate me for the smell, haha.

1 can tuna in water
1 medium dill pickle
1 tsp dijon mustard
2 slices whole wheat bread

Finely Chop the pickle
Using a fork, mush the tuna in a bowl
Mix in the dijon mustard and the pickle
Spoon onto one slice of bread, and cover with the other

Pretty easy, but alot healthier than the version with mayo.

Warm Maple Balsamic Dressing

This salad dressing goes perfectly with a spinach salad. I love trying any new homemade dressings this one is similar to one that they sell at Tommy's Not Here in Sudbury.

1/3 cup real maple syrup
1/3 cup Balsamic Vinegar
1/3 cup olive oil
1 clove garlic minced

Mix all ingredients together in blender and put on low setting for about 1 minute.
Warm in microwave safe dish for 15-20 seconds
Pour over spinach salad

ENJOY :)

Buffalo Chicken Dip

Made this the other night for my super bowl supper... all the tastiness of chicken wings without the mess.

1 8oz package cream cheese
2 chicken breasts
3/4 cup hot sauce (I used whiskey hot suace)
1/2 cup blue cheese salade dressing
Shredded Cheddar cheese

Melt cream cheese in microwave for about 1:30mins
Fry chicken until cooked through in a frying pan over medium high heat about 10 minutes a side
Mix hot sauce, salade dressing and cream cheese together
Shred chicken and add to dip mixture
Cover with shredded cheddar cheese
Bake at 400 for 20 minutes or until cheese is slightly browned
Serve with warm tortilla chips

Quick and Easy Taco Seasoning

If you dont have any taco seasoning at home, this is a perfect substitute. Works perfectly in chicken taco soup.

1 tbsp. chili powder
2 tsp. onion powder
1 tsp. each ground cumin, garlic powder, paprika, powdered oregano and sugar
1/2 tsp. salt

Slow Cooker Chicken Taco Soup

This is one of our favorites for hunting or fishing trips. It fills you up and warms you up. I usually make it ahead of time and freeze it.

4 cups chicken broth
1 cup beef broth
1 can diced tomatoes
1 can mixed beans
1 can corn niblets
2 chicken breasts
1 package taco seasonin (or you could make your own, recipe to follow)
2 chopped red bell peppers
2 carrots finely chopped
1tsp garlic powder
Salt and Pepper to taste
1 tsp red pepper flakes
Tortilla chips
Cheese (preferably montery jack)

Bake chicken in 400f over for 20 minutes
Meanwhile, add chicken and beef broth, tomatoes, beans, corn, taco seasoning, peppers, carrots, garlic powder and red pepper flakes to slow cooker
Once chicken is cooked, add to soup

Cook on low for 8 hours
Half way through, remove chicken, let cool, and mince into small pieces, then return to soup

Before serving:

Spoon into over safe bowls
Garnish with crushed tortilla chips and shredded cheese
Bake at 400f for 15 minutes, broil for 5 minutes.

Basil Veggie Pasta

Its been a while since I've posted anything, I havent really been trying any new recipes. Last night I got the itch to cook and came up with this one...

Bunch of Asparagus tips, washed and trimmed
1 Red Bell Pepper, finely chopped
1 can Artichoke hearts, chopped
2 cloves garlic, minced
1 shallot minced
12 cherry tomatoes
2 TBSP olive oil
1/2 cup chicken stock
1 box whole wheat rotini
salt
pepper
2 tsp basil

Heat 2 TBSP olive oil over medium heat
Add garlic and shallot until slightly browned
Add asparagus, and red peppers,
Cover and Simmer
Meanwhile, cook pasta to al dente (8-9 minutes) in a pot of hot water
Once veggies are getting tender, add artichokes, tomaoes, salt, pepper and 2 tsp basil
Let simmer
Rince pasta in coriander
Use 1/2 cup chicken stock to deglace pan
Add pasta to veggies in pan
Mix well with broth, add a bit more olive oil to coat if you want

Serve sprinkled with fresh grated parm :)

I cooked this last night with french's onion chicken, which is as simple as brushing chicken breasts with dijon mustard, and coating it with crushed french's onions, and baking it for 20 minutes at 400

Hope you enjoy... more to come