Alfredo sauce

½ cup butter

1 pint heavy whipping cream (2 cups)

4 ounces cream cheese

½ teaspoon minced garlic

1 teaspoon garlic powder

1 teaspoon Italian seasoning

¼ teaspoon salt

¼ teaspoon pepper

1 cup grated parmesan cheese

INSTRUCTIONS

In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.

Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!

Easy Spinach Pesto Pasta

Easy spinach pesto pasta, made with a fresh pesto full of spinach with hints of basil and lemon. Healthy recipe that comes together in about 30 minutes.

Ingredients

For the spinach pesto:

• 1/2 cup raw cashews (you could also try toasted pine nuts, walnuts, etc.)
  
• 6 cups loosely packed spinach leaves (6 oz.)
• 1 small bunch basil (0.75 oz.) thick stems removed
• 1/4 cup plain almond milk
• 1/2 lemon juiced
• 1/2 tsp salt
• pepper to taste

For the spinach pesto pasta:

• 8 oz pasta shells (or any shape but whole wheat for healthy)
• 1 tsp olive oil
• 1/2 yellow onion (or 1 shallot), diced
• 2 cloves garlic minced
• 1/2 cup reserved pasta water

Instructions

Make the pasta:

1. Bring a pot of generously salted water to a boil, and cook your pasta according to package directions. Drain it, reserving 1/2 cup of the cooking water. Do not rinse.

Make the spinach pesto:

1. Add the cashews to your food processor and pulse a few times until crumbled.
2. Add the spinach, basil, nondairy milk, lemon juice, salt, and pepper, and continue to pulse, stopping to stir and scrape the sides if needed, until the spinach and basil are finely chopped.
3. Add more lemon juice to taste if desired, and set aside.

Put the finishing touches on the spinach pesto pasta:

1. In a large pan, heat olive oil over medium heat. Add the onion or shallot and a sprinkle of salt. Continue to cook, stirring occasionally, until the onion is softened and browning slightly. (Note: to save time, you can begin this step while the pasta is still cooking).
2. Add the garlic and cook for just about 60 seconds more, stirring occasionally, until the garlic is fragrant.
3. Add the cooked pasta, reserved pasta water, and pesto and fold everything together gently. Reduce the heat to medium-low and cook, stirring frequently, until the sauce has thickened slightly and clings to the pasta, and is warm throughout. Remove from the heat and adjust seasoning to taste. Serve warm. The pasta is best eaten immediately; fold in a light drizzle of olive oil before storing leftovers and keep in the fridge for up to 3 days.

Pesto

NGREDIENTS:

3 cups packed fresh basil leaves 4 cloves garlic 3/4 cup grated Parmesan cheese

1/2 cup olive oil 1/4 cup pine nuts (Brown first in frying pan with a little oil!) 1/2 cup chopped fresh parsley (optional)

DIRECTIONS:

1.	Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired. You can make up a bunch and freeze it in ½ to 1 cup portions also if you have a lot in your garden.

Chicken and pasta

One of THE BEST Crock-pot meal I've tried!

Ingredients:

1 bag of frozen tortellini


1 small bag of fresh spinach


2 cans of Italian style diced tomatoes


1 box or 4 cups or vegetable broth


1 block of cream cheese

Directions:

Put all ingredients in crock-pot, chunking up the cream cheese.

Cook on low for 5-6 hrs

Couscous salad

Danielle Silva's recipe! Awesome!!.  

Black Bean Couscous Salad

1 cup uncooked couscous

1 1/4 c chicken broth

1/4 c olive oil

3 Tbsp lime juice

2 tsp red wine vinegar

1 1/2 tsp ground cumin

3 or 4 green onions, chopped

1 bell pepper, seeded and chopped

1/4 c fresh cilantro

1 c corn kernals

1 can blck beans drained

Salt and pepper to taste

Bring chicken broth to a boil and stir in couscous.  Cover, remove from heat.  Let stand for 5 mins.

In a large bowl, wisk together olive oil, lime juice, vinegar, and cumin.  Add green onions, bell pepper, ,cilantro, corn, and beans, toss and coat.

Fluff the couscous well, breaking up chunks.  Add to bowl with vegetables and mix well.  Season with salt and pepper.

Pasta Florentine (add girlled chicken if you want)

Pasta Florentine
Using just a few key ingredients, this hearty meal abounds in flavor. A rich, garlic cream sauce with savory ham, mushrooms, peas and parsley, is matched with your favorite pasta for a delicious treat. (add grilled chicken if you like...which i do!)

Pasta Florentine

Ingredients
2 cups heavy cream
1 cup chicken broth
24 oz sliced mushrooms
3 cups frozen peas
6 cloves garlic
1/2 cup extra virgin olive oil
8 oz ham (Black Forest if possible), julienned
1/2 cup chopped parsley
16 oz pasta (your favorite shape), cooked according to package directions
Grated Parmesan cheese for garnish
Salt and pepper to taste
Fresh parsley, chopped
Procedures
1.HEAT extra virgin olive oil and garlic in a sauté pan over medium-low heat. Once garlic starts to sizzle, add mushrooms. Sauté 2-3 minutes. Add heavy cream and chicken broth and bring to a boil. Allow to slightly reduce, for about 10 minutes. Add ham, peas and parsley and cook 4 minutes.
2.RETURN cooked, drained pasta to pot and add sauce. Cook until sauce simmers and coats the pasta.
3.REMOVE pot from heat and stir in grated Parmesan. Toss gently to combine.
4.TRANSFER to large serving platter. Garnish with chopped parsley and serve.

Lasagna

• 1 large box Lasagna noodles, cooked
• 4-6 Italian sausage, boiled till done then cut into bite size pieces OR ground Italian sausage, cooked
• 1 LARGE onion chopped
• 3-4 cloves garlic, chopped or minced
• 4 Tbls Italian seasonings (I use at LEAST this amount. I probably use 6-8 tablespoons)
• 40ish oz Spaghetti sauce
• 2 teaspoons salt
• 1 Tbls. Sugar
• Ricotta cheese-LARGE container 
• ½ cup Parmesan cheese
• Two egg
• 5 cups shredded mozzarella cheese
• Mix the eggs, Ricotta cheese, and Parmesan cheese together.
• Mix sauce, salt, sugar, onion, garlic, Italian spices, and Italian sausage together.
• Layer as follows:
• One cup sauce mixture, Noodles, Cheese Mixture, and Mozzarella. Repeat three times. If sauce gets low, add water, up to ¾ cups.
• Cook at 350* for 45 minutes. Makes TWO 9x13 inch pan…Freeze one!