Avocado Pasta Sauce

This isn’t the first pasta sauce recipe I’ve posted and it definitely won’t be the last! I made this recipe when I had dinner with a couple of friends and it was a big hit! The recipe is simple and it doesn’t require too many ingredients, so making it was a breeze. The original recipe can be found here.

AvocadoPasta

Ingredients:
3 Servings of whole wheat pasta
1 Lemon
Approx. 1 T garlic salt (or garlic powder or actual garlic)
1 T Vegetable oil
1 Avocado
1 T basil

Directions:
1. Cook pasta
2. Squeeze lemon juice into blended
3. Cut up avocado place in blender along with vegetable oil, garlic, and basil
4. Blend
5. Mix sauce with pasta. Eat!

Chicken and Rice Hotdish

My roommate and I made this yummy recipe the other day. The original recipe came from Tasty Kitchen. It was quick, simple, and really yummy! The best part of this recipe is that it contains ingredients that I typically keep at home. I didn’t have to make a lot of substitutions or go out of my way to buy a bunch of weird foods I would never use again.

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Ingredients:

2 whole Boneless, Skinless Chicken Breasts (cooked and shredded)

4 cups Cooked Brown Rice (We used rice-a-roni which worked really well)

¾ cups Frozen Corn

1 bag of frozen peas

15 ounces, fluid Can Black Beans, Drained And Rinsed

1 cup Plain Greek Yogurt (or Sour Cream)

½ cups Salsa

Approx. 2 cup Cheddar Cheese + some for topping (The original called for only a cup, but I love cheese! To make the recipe healthier you can use the original 1 C or even less)

2 Tablespoons onion powder or other seasoning

 

Directions:

1. Preheat oven to 350°

2. Cook the rice and the chicken

3. In a large bowl combine all the ingredients. Mix until the yogurt and cheese is evenly distributed.

4. Transfer to oven safe pan and top with cheese

5. Bake 20-25 minutes

The original recipe included chilies. Making it without the chilies was still delicious, but when I make it again I’ll probably include them to add some flavor. Enjoy!

Baked Roma Tomatoes

My new year’s resolution this year was to cook more real food (as opposed to my normal diet of sandwiches, mac and cheese, and ramen). So I’m breaking out the cookbook I made over 2 years ago, and actually cooking some of the recipes that are in it. I’ll be blogging about it to share the tasty (and usually really easy) recipes that I find, and also  in hopes that if I write about cooking, I’ll be more likely to follow through with my resolution.

This first dish is very loosely based off a recipe that can be found here. It’s a super easy and tasty recipe. Also, the tomatoes don’t require much prep time, so it’s a great recipe for busy college students (or busy people in general).

 

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Serves: 5

 

Ingredients (Warning: I generally don’t measure ingredients when I cook, so all quantities of food are approximations):

5 Roma Tomatoes

1 C cooked Rice

1 C cheese (I used Colby, but any type works)

3-4 T Spaghetti sauce

Italian seasoning

 

Directions:

1. Preheat oven to 350° F.

2. Slice the tomatoes lengthwise and cut out the inside of each slice (save insides for step 4).

3. Place tomatoes open side up in a medium sized baking dish.

4. Cut up ½ of the saved tomatoes from step 2 and add them to a small saucepan over low heat.  Combine the rest of the ingredients with the tomatoes and let simmer for approx. 60 seconds.

5. Spoon the mixture evenly into the tomato slices.

6. Cover baking dish with tin foil and bake for 30 minutes. IMPORTANT: Let cool for a few minutes after baking, because the tomatoes will be very hot (I did not follow this direction when I made them and burned by fingers.)

Hope you enjoy!

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