Tomato Basil Pasta!

Tomato Basil Pasta! - 

No Straining, just Stirring 



Classed as Goulash because it resembles American Goulash macaroni recipes

Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below)

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
Ingredients

12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

• Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
• Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. 
• Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
• Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. 
• Serve garnished with Parmesan cheese. 

☆.•♥• Delicious Homemade Salsa Recipe!•♥•☆

☆.•♥• Delicious Homemade Salsa Recipe!•♥•☆



I Stopped buying the jar stuff once I tasted this homemade salsa.

Simple and delicious:

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1/3 cup chopped Italian parsley or Cilantro if you prefer* 
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste

Directions:

1 Mix all together and bring to a slow boil for 10 minute.
2 Seal in jars and cook in hot water bath for 10 minute.
3 This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
4 Yields 3-6 quarts or pints.

Add 2 tbsp. freshly squeezed lime juice and salt and pepper to taste.

Mix everything together and let sit overnight for flavors to meld.

Crockpot Orange Chicken

not sure who to credit this one to, yet another recipe lifted from a FB share.

Ingredients:

2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 oz frozen orange juice (thaw before adding)

Garnishes:

2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped

**You may choose to add extras like:
chopped onion, celery, pineapple chunks, hot cooked rice

Directions:

Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & orange juice in Crockpot. 
(for extra flavor add 1/4 cup soy sauce) 
Cover and cook on LOW 4 to 6 hours. 
Serve chicken on hot cooked rice on platter. 
Top with orange segments and green onions. 
Serve chicken liquid in gravy boat, if desired.

GARLIC & LEMON CHICKEN W/GREEN BEANS & RED POTATOES!

 

 

 

 

 

 

 

 

 

GARLIC & LEMON CHICKEN W/GREEN BEANS & RED POTATOES!

(Gluten free, Low Carb, Diabetic Friendly and so simple to make)
from somewhere on www.facebook.com/groups/sherrysfriends/

(Please SHARE so that it saves to your timeline. You can refer back to recipe later!).
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INGREDIENTS

6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

DIRECTIONS

• Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
• In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; 
• add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. 
• Add the potatoes to the same olive-oil mixture and toss to coat. 
• Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. 
• Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. 
• Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
• 
  
• Roast for 50 minutes. 
• Remove the chicken from the dish or skillet. 
• Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. 
• Place a chicken breast on each of 4 serving plates; 
• divide the green beans and potatoes equally. Serve warm.

meatballs

meatballs

http://shine.yahoo.com/shine-food/corleone-family-meatballs-165300610.html

Corleone Family Meatballs

1/2 cup shallot, minced

10 cloves of garlic, minced

1 teaspoon of salt

1 teaspoon of chili flakes

1 teaspoon of ground black pepper

2 tablespoons fresh parsley, finely chopped

2 pounds of ground beef (preferably 80/20)

1 cup breadcrumbs of choice

2 eggs

Olive oil

2 jars or 4.5 cups of tomato sauce (preferably tomato basil)

Fresh basil

• In a large bowl combine the shallot, garlic, salt, chili flakes, black pepper, parsley, ground beef, breadcrumbs and eggs. 
• Mix with a spoon (or your hands) until well-combined. 
• Heat a large pan over medium heat with a just enough olive oil to coat the bottom of the pan. While the oil is heating, form your meatballs. Try to make the meatballs about an inch and a half in diameter, or just larger than a golf ball. 
• Brown the meatballs in the hot oil on all sides and then cover with both jars of sauce. 
• Place a lid on the pan and reduce the heat to a low simmer. 
• Cook for fifteen minutes on one side, and then flip the meatballs and cook for another fifteen minutes. 
• Serve with spaghetti and garnish with fresh torn basil.

Serves 6 

EASY CROCKPOT POTATO SOUP RECIPE:

EASY CROCKPOT POTATO SOUP RECIPE:

Ingredients:

1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Garnish: minced green onion

Directions:

1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.
2. Cover, and cook on low for 5 hours.
3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.
4. Garnish with green onion.

replace chicken broth with vegetable stock for vegetarian recipe.  

Cream of mushroom instead of chicken soup.

Taco / Pasta salad

Leave out ground beef for vegetarian version.

Ingredients:

1 package (16 ounces) spiral pasta
1 pound ground beef
3/4 cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina or 16 ounces Western salad dressing

Directions:

• Cook pasta according to package directions.
• Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. 
• Add water and taco seasoning; simmer, uncovered for 15 minutes.
• Rinse pasta in cold water and drain; place in a large bowl. 
• Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. 
• Add the dressing and toss to coat.
• Cover and refrigerate for at least 1 hour.

probably came from here somewhere, but copied from facebook share
http://GetHealthywithDEB.SBC90.com/