Red Pepper Pasta

I returned home from an EPIC family vacation two days ago. My entire family went to a Lake house and we had a blast! One of the best parts about it was bad to no cell phone coverage and internet service. Love being off the grid. I liked it so much that I pretended I wasn't home for just one more day.

Alas, here I am and I needed something to warm my heart so how about some great tasting pasta. This dish will always cheer me up. I know you'll enjoy it too.

Red Pepper Pasta

Ingredients:

• Pasta- any variety
• 1 (12 oz) jar Roasted Red Peppers, well drained
• 4 oz cream cheese
• 3/4 c. fresh basil leaves
• 1/4 c. parmesan cheese
• 1 bag frozen broccoli florets
• 1/4 c. milk
• Salt and pepper to taste
• 1/2 tsp garlic salt
• Optional: cooked chicken, cut in strips

Cooking Directions

Cook pasta and set aside. Combine peppers, cream cheese, milk, basil, garlic salt and parmesan cheese in blender. Blend well and pour into pan. Add broccoli (and chicken), salt and pepper, and heat through.

Green Chilies & Cheese Burritos

I know bean burritos aren't very original.
Here's how I like to "dress up" a very basic meal.

Green Chilies & Cheese Burritos (serves 5-6)
Ingredients:

• 2 cans Refried beans
• 1/2 onion, chopped
  
• 1 7 oz can diced green chilies
• 1 c. cheddar cheese, shredded
• White corn
• 2 tomatoes, chopped
• cilantro, chopped
• cumin
• 1/4 - 1/2 c. milk
• Sour cream
  
• Tortillas
  

Cooking Directions:
In sauce pan, saute the onion in a small amount of butter about 1 minute. Add refried beans, milk, diced chilies and dash cumin. Cook until heated through, add cheese and stir until melted.

Layer beans, corn, tomato, sour cream and cilantro in tortilla. Wrap and enjoy.

Chicken Salad Sandwich

A summer classic worthy of appearance as a quick and tasty meal. We always have corn on the cob (have I mentioned how amazing the white corn is here in NJ?), and watermelon with it.

Chicken Salad Sandwich

Ingredients:

• 3 c. shredded chicken breast,
• 2 c. Red grapes, halved
• 1-2 stalks celery, cut in thin slices
• Cashew halves (optional)
• 1/3 – 2/3 c. Mayo
• Salt & pepper to taste, more salt if not using cashews
  
• Croissants or rolls

Mix ingredients, stuff and eat!

Balsamic Chicken

I first had similar chicken in a salad at a friends house and it was heavenly. I have felt the same way ever since, a very light marinade. We had it with asparagus, berry mix, and caprese salad. So refreshing.

Balsamic Chicken
Ingredients:

• 2 Chicken breasts, pounded
• 1/3-1/2 c. Balsamic vinegar, more or less
  
• 1/4 c. olive oil
• 1/4 tsp garlic salt
• Salt and Pepper to taste

Cooking directions:
Place chicken in baking dish, cover with vinegar, olive oil, and salts and pepper. Bake at 350 for about 20 min, until just barely done.

Caprese Grilled Sandwich

I don't even need to say much about this sandwich. Just take a look. I'm salivating. I love anything with basil and balsamic vinegar.

Caprese Grilled Sandwich
Ingredients:

• Bread
• Roma Tomatoes, sliced
• Fresh Basil leaves, washed
  
• Mozzarella cheese, sliced
  
• Balsamic vinegar
• Pepper
• Butter
  

Cooking Directions
Butter outsides of the bread. Layer cheese and tomatoes on bread, dash pepper on top. Grill both sides of sandwich. Remove from heat, add basil leaves. Dip into Balsamic vinegar as you eat.

Mexican Layered Salad

Another simple meal that always seems to hit the spot.

Mexican Layered Salad

Ingredients:

• 3/4 to 1 lb Ground Beef
• Romaine lettuce, shredded
• 2 large tomatoes, diced
• 1 can pinto beans, drained and rinsed
  
• 1 c. Scallions, sliced
• Salsa
• Sour cream
• Lime juice
• Taco Seasoning, about 4 Tbsp
• Cilantro
• Tortilla Chips
• Shredded Cheddar Cheese

Cooking Directions:

Spray a skillet with nonstick spray and set over medium heat. Add beef and cook, until no longer pink. Stir in taco seasoning and 1/3 c. water. Bring to boil then simmer. Squeeze a bit of lime juice beef is cooking.

Build your own salad with all the toppings. Use salsa and sour cream as dressing.

My sister-in-law brought this dish to a family dinner two summers ago and ever since it's been a favorite. Especially with all the fresh vegetables at my disposal here in Vineland. Yum!

Rattatouie

Ingredients:

• 1 zucchini squash, cut into chunks
• 1 yellow squash, cut into chunks
• 1 small red onion, sliced into strips
• 1-2 tomatoes, cut into chunks
• Pepper-jack cheese, use monetary jack if you don’t like spice, sliced
• 2 tsp Olive oil
• Salt and Pepper
• Fresh Basil Leaves

Cooking Directions:

On a baking sheet, toss both squash’s and onion with olive oil. Spread on sheet and salt and pepper to taste. Bake at 350 for 15 min or until squash is tender. Add tomatoes and cheese and bake until cheese is melted. Add basil leaves and enjoy.

BBQ Chicken Sandwich

A year-round staple for us. Easy- delicious meal. And once you've found Trader Joe's BBQ sauce, you can't get enough of this sandwich.

BBQ Chicken Sandwich (serves 4-5)

Ingredients:

• 3 Chicken breasts
• Your favorite BBQ Sauce
• 1/4 c. Honey
• 1 Tbsp. Mustard
• 1/2 tsp Garlic powder
• Cilantro, chopped
• 1/4 c. Red onion, diced
• Rolls (we like Portuguese best)

Cooking Directions:

Place chicken breasts in crock pot and fill half way with water (I usually dump a little BBQ sauce in for flavor). Cook on low for 2-4 hours, depending on your crock pot. Drain water, and shred chicken. Pour ample amounts of BBQ sauce over. Pour honey, mustard and sprinkle garlic powder over. Cook for another 20 min.

Serve on rolls with cilantro and onions to add on top if desired

Stuffed Tomatoes

Ok, these are delicious and refreshing, especially with fresh basil. My husband is skeptical every time he sees them on the menu and every time he remembers how much he enjoys them.

Stuffed Tomatoes (serves 4-5, usually with extra stuffing on the side)

Ingredients:

• 1/2 c. water
• 1/4 tsp salt
• 1/3 c. whole wheat couscous
• 4-5 Beefsteak Tomatoes (big ones)
• Olive oil
• 1 zucchini, finely diced
• 1 onion, chopped
• 1 yellow pepper, finely diced
• 1 c. (or more) fresh basil, chopped
• 1 can great northern or garbanzo beans, drained and rinsed
• 1 8-oz can tomato sauce
• Feta cheese
• Salt and pepper to taste
• 1-2 cloves garlic

Cooking Directions:

Bring water and 1/4 tsp salt to boil in sauce pan. Add couscous, cover, remove from heat. Let stand 5 min then fluff with fork.

Cut thin slice off top of each tomato, set aside. With spoon, carefully scoop out insides, leaving shells.

Heat oil in large nonstick skillet. Add zucchini, onion, garlic, bell pepper, basil, and garlic. Cook, stirring frequently, until crisp. Add beans and tomato sauce, cook until slightly thickened. Remove from heat and stir in couscous, feta, basil, and salt and pepper. Spoon into tomato shells and add a little cheese on top. Serve with top of tomato to side.

Fajitas

Fajitas (makes 6-8)

Ingredients:

• 1 packet Fajita Seasoning
• 1 lb Steak or chicken, cut into thin strips
• 1 green pepper, cut into thin strips
• 1 red pepper, cut into thin strips
• 1 onion, cut into thin strips
• Fajita size tortillas
• Canola oil
• Salsa
• Cilantro
• Limes or lime juice
• Optional: Sour Cream and tomatoes

Cooking Directions:

Using a little oil, cook meat in fry pan. Set aside. In larger fry pan, Sauté onions and peppers in a small amount of oil. Once the vegetables begin to soften, add meat, seasoning, and 1/3 c. water. Bring to boil and reduce heat to a simmer, cook and stir about 2 more minutes. Add tomatoes and squeeze lime, and sprinkle cilantro on top before serving.

Hawaiian Haystacks

Great way to get fresh veggies on kids' plates.

Hawaiian Haystacks (serves 5-6)

Ingredients:

Sauce:

• 1 can cream of chicken soup
• 1/2 c. Sour cream
• 2 c. shredded chicken breasts, can use canned or boil your own
• Salt & Pepper to taste
• 1 tsp garlic powder
• Sprinkle basil and oregano
• Milk

Suggested Toppings: Carrots, celery, pineapple, almonds, mandarin oranges, green peppers, coconut, cheddar cheese, chow mien noodles, cucumbers, tomatoes, etc

Cooking Directions:

Mix all sauce ingredients, except the milk, in pot over medium heat until heated through, add a little milk to thin.

Serve over rice. Top with chopped vegetables and toppings.

Caprese Salad

I could eat Caprese everyday, especially when the tomatoes and basil come from the farm stand just down the street from me. I dare you to find a more refreshing salad!

Caprese Salad

Ingredients:

• Tomatoes, sliced
• Mozzarella cheese, sliced- Fresh is best
• Fresh Basil leaves
• Balsamic Vinegar
• Pepper

Cooking Directions:

Layer tomatoes, cheese and whole basil leaves, and repeat. Drizzle with as much or as little balsamic vinegar as you like and sprinkle with pepper.

Bistro Ham Sandwich

A favorite go-to in our house.

Ingredients:

• Sandwich Bread
• Butter
• 2 Granny Smith Apples, thinly sliced
• 1/2 lb Deli Ham slices
• 1/3 lb Deli sliced Swiss cheese
• Mustard, any type
• Pepper

Cooking Directions:

Spread butter on outside of bread. Spread mustard on inside of bread. Layer ham, cheese, and apple in sandwich, sprinkle with pepper. Cook in skillet on medium-high on both sides until cheese is melted.