Tag archives for Pasta Recipe

3 HEALTHY Ways to Eat Hummus | Health Foods Remixed

*Brand New* Healthy Meal Plan 2018 eBook Available Here

Frequently Used & Favorite Items

Dill Pickle Hummus
1 (19-ounce) can chickpeas, rinsed and drained
1/2 cup chopped dill pickles
1/2 lemon, juiced
2 tablespoons tahini
2 tablespoons pickle brine
1 tablespoon chopped dill
1 garlic clove, minced
1/4 cup olive oil
Salt and freshly cracked black pepper

Add the chickpeas, pickles, lemon juice, tahini, pickle brine, dill and garlic to a food processor. Pulse until the chickpeas break down. While running the food processor, slowly drizzle in the olive oil and mix until smooth. Season with salt and pepper to taste.
Enjoy!

Creamy Tomato Soup
1 tablespoon olive oil
1 onion, finely diced
2 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
1 cup roasted garlic hummus
2-3 cups vegetable broth
1 teaspoon fresh thyme leaves
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon paprika
1/2 teaspoon red pepper flakes
Sea salt and freshly cracked black pepper

Heat the oil in a Dutch oven over medium-high heat. Add the onion and cook until it softens, about 3 to 4 minutes. Add the garlic and cook until it is fragrant. Add the crushed tomatoes, hummus, broth, thyme, basil, oregano, paprika and red pepper flakes. Bring the mixture to a boil and reduce to a simmer. Cook until the soup reduces slightly, about 10 to 15 minutes.
Enjoy!

Lean Green One Pot Pasta
1lb dried linguine
5 cups vegetable broth
1 cup hummus
3 garlic cloves, minced
1 tablespoon olive oil
2 cups chopped kale
1/4 teaspoon red pepper flakes
2 cups chopped baby spinach
2 tablespoons chopped parsley
1/2 lemon, juiced
Salt and freshly cracked black pepper

Add the linguine, vegetable broth, hummus, garlic, olive oil and red pepper flakes into a large Dutch oven over medium-high heat. Season with salt and pepper to taste. Cook, stirring frequently, until most of the liquid has been absorbed, about 10 to 12 minutes. Stir in the kale, baby spinach, parsley, lemon zest and juice. Cook until the pasta is cooked to your liking.
Enjoy!

*SOME links provided above are affiliate links

Leave a comment

One Pot Chicken Parmesan

Easy Chicken Parmesan
Serves: 4
Preparation Time: 45 minutes

1 tbsp olive oil
4 boneless skinless chicken breast fillets
salt and pepper
1 small onion, finely diced
1 clove garlic, minced
1lb penne pasta
2 1⁄2 cups chicken broth
1 28oz can diced tomatoes
1 tbsp Italian seasoning
4 cups baby spinach, chopped
1 cup mozzarella cheese, grated
1⁄4 cup Parmesan cheese, freshly grated

Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken breast fillets and cook for about 3 to 4 minutes per side side; until they’re golden brown and release easily from the pan. Remove chicken breasts from the pan and set aside.

In the same skillet add onion and cook for 3 minutes. Add garlic and cook for an additional 30 seconds. Add pasta, chicken broth, diced tomatoes and Italian seasoning. Bring the mixture to a boil and then reduce the heat to medium-low. Cover and simmer for 15 minutes, stirring every 3 to 4 minutes to prevent the pasta from sticking to the bottom of the pan.

Preheat oven to 400°F. Stir in spinach and return chicken to the skillet. Top the dish with mozzarella and Parmesan cheeses. Place dish in the oven and bake for about 10 to 15 minutes or until chicken reaches an internal temperature of 165°F and cheese is melted.

*This video was made in collaboration with Frigidaire Gallery

Leave a comment

One Pot Creamy Mushroom Pasta

1 tbsp butter
1 yellow onion, thinly sliced
1lb cremini mushrooms, thinly sliced
2 cloves garlic, minced
2 tsp fresh thyme leaves
1Ib farfalle pasta
2 cups mushroom broth
2 cups milk
4 cups baby spinach
1 cup frozen peas
salt and pepper

In a large skillet melt butter over medium-high heat. Add onion and mushrooms and sauté for 5-6 minutes or until they’re softened.  Add garlic and thyme and cook for an additional 30 seconds.  Add farfalle, broth and milk and bring mixture to a simmer.  Cook over medium heat, stirring every 2 minutes, for about 15 minutes or until all of the liquid has been absorbed and the pasta is cooked through.  Stir in spinach and peas and cook for another 2 minutes.  Season with salt and pepper to taste.

 

 

Leave a comment
  • Twitter

  • Facebook

  • Want more?

Swedish Greys - a WordPress theme from Nordic Themepark.