Vegetable Baked Ziti

Ingredients

8 oz ziti pasta, cooked
1 Tbsp oil
3 cloves garlic minced
1 onion, chopped
1 package fresh mushrooms
1 zucchini, chopped
28 oz crushed tomatoes
1 can tomato paste
1/2 c water
salt, pepper to taste
1 Tbsp oregano
1 Tbsp basil
18 oz or so of ricotta cheese
2 cups grated fontina cheese
1 cup grated parmesan cheese

Directions
1. Preheat oven to 350 deg. Grease 2 9x13 pans.
2. Heat oil in skillet over med, add onion, garlic and cook until soft. Add zucchini, mushrooms and cook until softened and liquid has boiled off. Remove from heat.
3. Add pasta, tomatoes, water, ricotta, salt, pepper, seasonings. Stir until combined.
4. Pour into baking dish. Top with cheese. Bake x 30 min. Sprinkle with parsley if desired. Enjoy :)

Shrimp Spaghetti with Capers

Ingredients
8 oz whole wheat spaghetti (uncooked)
1 Tbsp olive oil
3-4 cloves garlic, minced
12 oz med shrimp, peeled and deveined
28 oz stewed tomatoes, coarsely chopped
2 Tbsp tomato paste
1 Tbsp fresh basil
1 Tbsp fresh oregano
1 Tbsp drained capers
1/2 tsp red pepper flakes
salt to taste

Directions
1. In a medium saucepan, cook pasta according to package directions. Drain and set aside
2. Meanwhile, heat EVOO over med. Add garlic and saute. Add shrimp and cook until opaque, about 5 min. Transfer to another bowl and set asie.
3. Add tomatoes, paste, basil, oregano, salt, capers, red pepper flakes. Bring to simmer and cook about 10 minutes, uncovered. Return shrimp mixture to pot and cook until heated through.
4. Return pasta to bowl and serve warm.

Lasagna (also includes dairy-free alternatives)

Ingredients
1 lb ground beef
1/2 lb Italian sausage
7 cloves garlic
1/2 onion
2-3 Tbsp EVOO
1 jar/can organic tomato paste
1 box/can diced tomatoes
1 box lasagna noodles, cooked
1 can tomato sauce
fresh oregano and basil to taste or Italian seasoning
salt and pepper to taste
1 container fresh mushrooms

WITH DAIRY OPTION

1 16 oz ricotta cheese
mozarella cheese, shredded
parmesan cheese, shredded

WITHOUT DAIRY OPTION
silken tofu, drained
Non-dairy cheese mozzarella-like shreds (for ex daiya)



Directions
1. Heat EVOO over medium. Add garlic and sauté until golden and fragrant.  Add onion and saute a bit more. Add beef and sausage. Season with Italian herbs  and salt and pepper to taste. Cook until browned.
2. Add all tomatoes, and mushrooms. Cook until mushrooms soften and flavors merge (30 minutes or so...) Meanwhile, cook and dry noodles according to package directions.
3. For dairy-free option: mix 1lb package of tofu with half an 8 oz bag of mozzarella style shreds. Mix in Italian seasoning. This will replace the ricotta and cheese layers in the layering process.
4. Preheat oven to 400. Mix Italian seasoning with ricotta cheese. Using a 9x13 baking dish, layer beginning with sauce, noodles, ricotta, mozzarella, parmesan, noodles, sauce, etc (about 3 layers).  Vegan or dairy free- you may want to add extra non-dairy shredded cheese to some or all layers. End with small layer of cheese on top of noodles.
5. Bake at 400 until cheese slightly brown, about 30 min.

*Vegan alernatives often use eggplant in place of meat

Lemon Shrimp Pasta

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• Ingredients
• 20 oz medium shrimp
• 12 oz clean fettuccine noodles
• 1 lemon
• 2 Tbsp EVOO
• 4 cloves garlic, minced
• 6 c baby spinach
• 1tsp Italian seasoning
• Salt and fresh ground black pepper to taste

Directions

1. Rinse shrimp and pat dry with paper towel. Finely shred 1 small lemon and juice it. Set aside. Cook pasta according to package

2. Meanwhile, in skillet, heat oil over med. Saute garlic. Add shrimp and cook for about 5 min, turning frequently, until shrimp are opaque. Add spinach and drained pasta.

3. Toss until spinach wilts. Stir in Ital seasoning, lemon peel and nice. 

4. Season to taste with salt and pepper. Serve at once.

*gluten free option using gluten noodles rather than regular

Fast Chicken Fettucine

Ingredients

8 ounces fettuccine
small package of sun dried tomatoes
1 zucchini
8 oz chicken meat cut into cubes
1/2 cup finely shredded Parmesan, Romano, or Asiago cheeses ( or vegan cheese such as Daiya)
Black pepper, freshly ground

Directions
1. Cook pasta according to directions, drain and return to pan.
2. Meanwhile, let dried tomatoes set in warm water to soften.  In large skillet, heat oil over medium-high. Add zucchini and chicken, cook until zucchini is crisp-tender and chicken is no longer pink.
3. Gently toss zucchini, chicken and tomato with cooked pasta. Sprinkle with cheese and season to taste.

*can make gluten free with rice or quinoa pasta; add tofu and eliminate chicken for vegan

Chicken Noodle Soup (crockpot)

Ingredients:

1 1/2 pounds organic chicken pieces
3 cups water
3 cups chicken broth
1 teaspoon salt, or to taste, depending on saltiness of broth
1/4 teaspoon pepper
1 small onion chopped
2 carrots, chopped
2 stalks celery, chopped
3/4 cup organic mixed veggies
6 ounces noodles

Directions:

1. Place all ingredients except noodles and mixed vegetables in the Crock Pot.
2. Cover and cook on low for 5 to 6 hours, or on high for about 3 hours.
3. Remove chicken from pot; take meat from bones, dice, and return to broth, and add the noodles and mixed vegetables.
4. Cook another hour or until noodles are done (about 1/2 hour on high). Or, cook the noodles separately and add them just before serving.

Chicken Cacciatore

Ingredients:
1 1/2 lbs boneless, organic chicken breast, cut to 2" squares
sea salt
pepper
paprika
1/2 c whole wheat flour for dredging
2 Tbsp milled flax (optional)
4 Tbsp EVOO
1/2 green bell pepper, chopped
1 onion, chopped
8 oz baby bella or white mushrooms
4 cloves garlic, chopped
1 box / can crushed tomatoes
1 jar/ can tomato paste
3/4 c dry white wine
3/4 c orgainc free-range chicken broth
Crushed red pepper to taste
2 tsp fresh oregano
2 leaves fresh basil
(additional "Italian seasoning" or more oregano and basil may be needed depending on your taste buds)
linguine

Directions:
1. Season raw chicken with salt and pepper to taste. Sprinkle liberally with paprika. Dredge chicken in the flour mixed with flax to coat lightly. In a large pot, heat 2 Tbsp EVOO, and cook chicken until just brown, about 5 min per side. Set aside.
2.Add remaining 2 Tbsp oil to the "dirty" pot. Add bell pepper, onion, garlic. Saute until onion is tender. Add mushrooms and cook about 5 min
3. Add wine and simmer until reduced by half, about 3 min.
4. Add tomato paste, crushed tomatoes, broth, red peper flakes, oregano, basil.
5. Return chicken to pot and turn them to coat on the sauce. Bring to simmer until chicken is cooked, about 30 min.
6. Optional: serve over linguine

Turkey Thai Meatloaf

Ingredients:

Olive oil cooking spray
1 whole wheat pita
4 oz whole wheat organic spaghetti
2 tsp EVOO
8 oz button mushrooms, sliced
2 cloves garlic, minced
1 small yellow onion, finely chopped
3/4 to 1 lb ground turkey
1 flax egg
2 tsp ground ginger
2 tsp low-sodium soy sauce
3 tsp cilantro
1 carrot, peeled and sliced into fine circles
2 green onions, trimmed into thin circles

Directios:
1. Lightly mist loaf pan with cooking spray (I used 2 for this recipe to make a thinner loaf). Set aside. Cover baking dish with parchment paper and set aside.
2. Rip pita into bite sized peices and place in food processor to make bread crumbs. Set aside
3. Prepare spaghetti according to package. Drain and toss with 1 tsp olive oil. Lay out, well spread without clumps, onto baking sheet.
4. heat remaining oil in pan and add mushrooms to saute for 5 min, drain and set aside.
5. In large mixing bowl, combine garlic, onion, turkey, flax, ginger, soy sauce, 2 Tbsp water, and cilantro and mix well. Add bread crumbs and mix again. Fold in mushrooms gently. Make loaf and place in pan.
6. Optional: sprinkle top with soy and one green onion sliced. Place loaf on top rack of oven and noodles on lower rack. Bake for 25 min, or until inserted toothpick removes clear and meat feels firm when pressed. If noodles are not crispy, bake another 5 min.
7. Serve meatloaf alongside noodles, scattering carrots and green onions over top before serving.

Chicken Mushroom Ragu

Adapted from The Best of Clean Eating 2

Ingredients:

1 container organic portabello mushrooms (original calls for dried porcini)
12 oz package of whole-wheat of any large, round ragu noodles (or make your own from lasagna sheets)
2 Tbsp olive oil
3 cloves garlic
4 cups shitake mushrooms
2 4-oz boneless, skinless chicken breasts, cooked, cooled, and shredded
Pinch red chili flakes
1 c low-sodium organic, free-range chicken broth
1 28-oz box diced tomatoes
sea salt to taste
1/2 c crushed toasted walnuts (unsalted)
2 cups baby arugula
fresh ground black pepper to taste

Directions:

1. In large skillet, heat oil on med-high. Add garlic and all mushrooms, cooking in batches if necessary so as not to over crowd, until all mushrooms golden brown.
2. Add chicken and chile flakes, and cook, stirring frequently, for 1 min.
3. Add broth and tomatoes to skillet, and stir until reduced by half, about 6 to 8 min.
4. Bring large pot of salted water to boil. Cook pasta according to package directions.
5. Add pasta, walnuts, arugula to skillet with ragu and gently toss. If dry, add reserved pasta cooking liquid, 1 Tbsp at a time. Season to taste. Serve immediately!

Linguine with Spicy Shrimp Sauce

Ingredients:

2 Tbsp coconut or olive oil
4 cloves garlic
1/4 onion, chopped
1/2 tsp red pepper flakes (I chopped some local Anaheim red pepper that was dried)
3 Tbsp tomato paste (originally, I planned to use sun-dried tomato paste, but
accidentally grabbed the wrong thing at the grocery. bummer. would have been
even better with sun-dried tomato paste!)
15 oz tomatoes
1 tsp salt
black and cayenne pepper to taste
1 tsp parsley
2 tsp oregano
1 oz wine vinegar (can use organic chicken or vegetable broth or white wine to sub)
1 lb fresh, wild shrimp (peeled, de-veined, heads and tails removed)
8 oz whole grain linguine

Directions:
1. Smash garlic and chop (smashing garlic releases some of the flavor).
2. Heat medium pot over medium heat. Add oil, once hot add garlic, onion, and red pepper flakes. Heat until garlic sizzles and onion becoming soft.
3. Meanwhile, cook pasta according to directions
4. Add tomato paste, stir to combine and let cook for about 1 minute. Add chopped tomatoes. Cook over low heat for 15 minutes.
5. Add wine vinegar, and cook for additional minute.
6. Add shrimp; cook until shrimp turns pink.
7. All done, voila! Serve sauce over noodles and ENJOY!

_caveat: opt for gluten free pasta!

Grandma's Spaghetti Meat Sauce

My grandmother is a phenomenal cook, always delicious and tasty. So I tweaked her spaghetti recipe a bit to clean it up! Enjoy!

Ingredients:
1 lb grass fed ground beef
1 small onion
3-4 cloves garlic
1/2 bell pepper
1 can organic tomato paste
2-3 cans organic stewed (or diced) tomatoes
12-15 fresh basil leaves, torn
3-4 tsp fresh oregano leaves
1 tsp fresh parsley
salt
red and black pepper
1 Tbsp sugar (optional)
water

Directions:
1. Brown ground beef.
2. Add onion, garlic, bell pepper and seasonings to taste. Saute until vegetables are soft.
3. Add tomato paste and cook for a few minutes. Next add stewed or diced tomatoes.
4. Add enough water to cover the meat and simmer until done. The longer it cooks, the more delicious, Granny says!
5. Serve over cooked spaghetti. Top with parmesan cheese if desired.

Caveat: Granny's original recipe calls for 1 can Stewed tomatoes. I use a combination of stewed and diced, simply because it is easier for my little ones to eat diced than for me to cut up the stewed ones. Also, I add more tomatoes and use less meat than the original, which also calls for 2 lbs ground beef. No matter what, this is delicious.

*To have gluten free spaghetti, make sure to find a pasta substitute!! Or use spaghetti squash!

Bow-tie pasta with Mushroom and Spinach

Ingredients:

12 oz dried farfalle (bow-tie pasta)
1 Tbsp coconut oil
1 med onion, chopped
10 oz sliced portabello or other fresh mushrooms
3 cloves garlic, minced
5 cups fresh spinach
1 tsp thyme
1 tsp basil
1 tsp black pepper
salt to taste
2 tsp Parmesan cheese or cheese substitute (add to a finished plate, can be eliminated for vegan recipe)

Directions:

1. Cook farfalle according to package directions. Drain well.
2 In large skillet, heat oil. Add mushrooms, onion, garlic and cook for approximately 5 min over med heat until mushrooms are nearly tender. Stir in spinach and seasoning. At this point you can continue to cook on very low heat for 1-2 min. What I like to do is turn the heat off and cover the pot and let the spinach wilt slightly. Stir in cooked pasta and toss to mix. You may also want to add a bit of olive oil (1/2 Tbsp?) if the mix is too dry.