Tag: weeknight recipes

Cracked Pepper Pasta with Spicy Sausage, Spinach, & Sundried Tomatoes

Categories Recipes1 Comment on Cracked Pepper Pasta with Spicy Sausage, Spinach, & Sundried Tomatoes

I have been scrounging around in my kitchen because I do not have the motivation to do a full grocery hull even though I should. Instead, I have been attempting to make new creations out of the ingredients I have and this may be one of my favorite things I have come up with. This cracked pepper pasta is perfect for a weeknight meal or meal prep for the week! This recipe is written out as a single serving as I am a single person so feel free to tweak as needed!

Ingredients

  • 1 Serving Pasta of your choosing, cook per package instructions
  • 1 Hot Italian Sausage Link
  • 1.5 TBSP Black Pepper Boursin Cheese
  • 1/2 Cup Spinach
  • 1 TBSP Sun-Dried Tomatoes
  • 1/2 Cup Reserved Pasta Water
  • Salt + Pepper

Let’s Get Cooking

Cook your pasta per package instructions, reserve 1/2 Cup of pasta water.

In a large skillet brown your sausage, making sure to break it down into small pieces. Once mostly browned add in the 1 TBSP of sun-dried tomatoes.

When the sausage is fully cooked add in the reserved pasta water + 1/2 cup spinach and cook until the spinach is wilted. Stir in the 1.5 TBSP of bourisn cheese and simmer until the sauce as thicked.

Stir in your pasta and ensure that it is fully coated.

Serve immediately and enjoy!

Made with Love,

Hannah

Creamy Boursin Spaghetti Squash

Categories Recipes2 Comments on Creamy Boursin Spaghetti Squash

I am here with another easy weeknight dinner; the hardest part of this recipe is cutting the squash. This recipe is everything you need, it’s creamy, it’s cheesy, and you’re getting some vegetables in. Also, great meal-prep if you’re a single person like me; enjoy half for dinner and lunch the next day! I got this recipe from @themodernnonna on TikTok.

Ingredients

  • 1 Spaghetti Squash, halved and seeds removed
  • 1 Boursin Cheese, [I used Garlic and Fine Herbs]
  • 1 Container of Cherry Tomatoes
  • Olive Oil
  • Salt + Pepper

Let’s Get Cooking

Preheat the oven to 400F

Place your halved spaghetti squash on a lined baking sheet and drizzle with olive oil + salt + pepper. Flip the squash over and puncture the hard outer skin with a fork a few times.

In a separate baking dish, combine cherry tomatoes + borsin cheese + olive oil + salt + pepper.

Bake both the squash and tomatoes for about 45 minutes. Remove the squash from the hard outer shell with a fork, making spaghetti-like strands, and place it into the dish with the cheese + tomatoes. Mix until the squash is well coated with the sauce. I like to top it with a little extra parm.

Serve immediately and enjoy.

Made with Love,

Hannah

Gochujang Pasta

Categories RecipesLeave a Comment on Gochujang Pasta

I live for an easy weeknight recipe that spices up the usual weeknight routine. This gochujang pasta is the perfect switch-up, it’s spicy, it’s creamy, it’s savory and oh-so-delicious. If you want to surprise your taste buds I would add this dish to your weeknight routine.

Ingredients

  • 6 oz Pasta of your choice
  • 1 TBSP Unsalted Butter
  • 1/2 Small Shallot, diced
  • 1 Garlic Clove, Minced
  • 3 TBSP Gochujang
  • 2/3 Cup Heavy Cream
  • 3 TBSP Freshly Grated Parmesan

Let’s Get Cooking

Fill a large pot with water + salt and bring to a boil. Cook pasta according to the package instructions. Reserve 1/4 cup of pasta water.

In a small pan, stir in 3 TBSP gochujang + garlic and toast for about 1 minute.
Stir in the 1/4 cup reserved pasta water and mix until smooth. Stir in 2/3 cup heavy cream and simmer for 1 minute. Add in the 3 TBSP of Parmesan and continue to simmer until the sauce slightly thickens.

Toss the pasta into the sauce until coated evenly.

Divide the pasta into the bowls and top with more parm.

Enjoy!

Made with Love,

Hannah

Winter Minestrone

Categories Recipes3 Comments on Winter Minestrone

Another day another soup. Perfect for a cozy winter weeknight, this Minestrone from the Barefoot Contessa takes advantage of all the winter veggies, making you feel as though you are getting your daily intake. Ina recommends that you serve the soup with garlic bread and extra parm.

Ingredients

  • Olive Oil
  • 4 oz Pancetta, 1/2 in diced, [I also used bacon]
  • 1 1/2 Cup Chopped Yellow Onions
  • 2 Cups 1/2 in Diced Carrots, 3 carrots
  • 2 Cups 1/2in Diced Celery, 3 Stalks
  • 2 1/2 Cups Butternut Squash, diced and peeled
  • 1 1/2 TBSP Mince Garlic, 4 cloves
  • 2 TSP Chopped Fresh Thyme
  • 26 oz Canned/Boxed Chopped Tomatoes
  • 6-8 Cups Chicken Stock
  • 1 Bay Leaf
  • Salt + Pepper
  • 1 15oz can Cannellini Beans, drained and rinsed
  • 2 Cups Cooked Small Pasta
  • 8-10oz Fresh Baby Spinach
  • 1/2 Cup Dry White Wine
  • 2 TBSP Pesto

Let’s Get Cookin

Heat 2 TBSP olive oil over MED heat in a large dutch oven.

Add in the pancetta and cook over MED-LOW heat, for about 6-8 minutes, stirring occasionally. Add in the onions + carrots + celery + squash + garlic + thyme and cook over MED heat, cooking until the vegetables begin to soften.

Add in the tomatoes + chicken stock + bay leaf + 1 TBSP Salt + 1-1/2 TSP Pepper. Bring to a boil and then lower the heat and simmer, uncovered for 30 minutes.

Remove the bay leaf and add in the beans + cooked pasta and stir well to combine.

Add in the spinach + white wine + pesto. Take a taste test and add more salt if needed.

Serve with extra parm cheese & a drizzle of olive oil.

Made with Love,

Hannah

Moroccan Chicken Sheet Pan

Categories RecipesLeave a Comment on Moroccan Chicken Sheet Pan

This moroccan chicken sheet pan from Family Style Food is the perfect combination of sweet and savory. The oranges paired with the red pepper flakes, the dates and the ginger, you can’t get much better than that. Pair with basmati rice and it’s a perfect meal for the week; I made it and took it to work all week long.

Ingredients

  • 2 LBS Boneless Skinless Chicken Breast
  • 1/2 Red onion, thinly sliced
  • 1 LB Carrots, cut into bite sized chunks
  • 1 Orange/ 2 Tangerines, peeled and wedges cut in half
  • 2 Garlic Cloves, Sliced
  • 3 Green Onions, white and green part, sliced
  • 2 Pitted Dates, finely chopped [I used pre-chopped dates from a bag]
  • 2 TSP Ginger
  • 1/4 Cup Olive Oil
  • 2 TSP Cumin Seeds
  • 2 TSP Coriander
  • 2 TSP Cayenne
  • 1 TSP Crushed Red Pepper Flakes
  • Salt + Pepper

Let’s Get Cooking

Preheat the oven 450F and prep all the ingredients

Arrange the chicken on a large baking sheet. Add on the red onion + carrots + oranges + green onions + garlic, dates, and ginger. Pour over the olive oil then add on the cumin + coriander + salt + pepper + chili flakes.

Mix everything really well so the chicken is coated with the spices. Space out the chicken so it is in an even layer. Cook for about 22-25 minutes.

Squeeze the orange wedges or push them down with a spoon to release the judges. Mix well again and enjoy with rice!

Always Hungry,

Hannah

Moroccan Chickpea Bowl

Categories RecipesLeave a Comment on Moroccan Chickpea Bowl

Trying new food is one of my favorite things. If you told me “Hannah we are going try out new restaurants all weekend”, I am totally in! I love trying out new cuisines so I thought I’d bring in something new that I tried from a Pinch of Yum. This is another meatless meal focusing on chickpeas, which I love as the main event. Give this recipe a try when you want to focus on something new and cut out the meat once in awhile.

Ingredients

  • 1 TBSP Olive Oil
  • 1/4 Chopped Onion
  • 1 Clove Garlic, minced
  • 1 TBSP Chili Powder
  • 1 TBSP Cumin
  • 1 TSP Turmeric
  • 1 TSP Garam Masala
  • 1 TSP Sea Salt
  • Dash of Cinnamon + Cayenne
  • 2 14 oz Cans of Chickpeas, drained
  • 2 14 oz Cans of Fire Roasted Diced Tomatoes
  • Coucous
  • Cucumbers, Sliced thin
  • Greek Yogurt
  • Lemon Juice
  • Pita Wedges

Let’s Get Cooking

In a large skillet, heat the olive oil. Add in the onion and saute until soft and translucent. Add in garlic + spices + salt + Chickpeas. Stir until the mixture becomes fragrant. Add in the tomatoes and their juices and simmer for about 20 minutes.

With the chickpeas cooking, chop up your cucumbers and cook the couscous per the boxes instructions. When it’s time to assemble take whatever else you would like to add.

My bowl consisted of couscous, chickpeas, cucumbers, greek yogurt, and lemon on top. I ate this with toasted pita wedges and it was DELICIOUS. I hope you enjoy this easy weeknight meal.

Always hungry,

Hannah

Antoni’s Farro Bowls

Categories Recipes1 Comment on Antoni’s Farro Bowls

I’ve gone back to Antoni’s cookbook, it’s been too long and I missed it. So I am back trying out new recipes and this one, THIS RECIPE is a keeper let me tell you. It has so much flavor and it is so filling and satisfying. Now I couldn’t find Farro at my local grocery store so I went with Tabouli. I figure the recipe will work with any type of whole grain.

Ingredients

  • 4-6 Large Sweet Potatoes, cut into 1/2inch cubes
  • 1/4 Cup Olive Oil
  • 3/4 TSP Chili Powder
  • 1/4 TSP Cayenne Powder
  • Salt + Pepper
  • 1 Cup Farro – Or whatever whole grains works best for you
  • 3 TBSP Apple Cider Vinegar
  • 2 Bay Leaves
  • 1 LB Chicken Breast
  • 1/4 Cup Fresh Lemon Juice
  • 1 Cup Coarsely Chopped Fresh Cilantro
  • 4 Cups Arugula
  • 1/2 Cup Roasted Salted Almonds, chopped
  • 1 TBSP Grated Lemon Zest
  • 1 Cup Plain Greek Yogurt

Let’s Get Cooking

Start off by preheating the over to 450F

Place the chopped sweet potatoes on a baking sheet with 2 TBSP Olive Oil + Chili Powder + Cayenne + 1/4 TSP Salt. Leave spaces in between the sweet potatoes so they can crisp up. Bake for 15 min, toss, and then bake again for another 10 minutes. Remove from heat when done and let cool.

While the sweet potatoes are cooking, cook your grain of choice by package directions. Add into the cooking water bay leaves + AVC + 1 1/2 TSP Salt. Cook the grain according to the package cooking time. Drain when finished and let cool.

Pat the chicken dry and season with 1/2 TSP Salt. Heat 2 TBSP Olive Oil in a large pan over med-high heat. Cook the chicken undisturbed for about 5-7 min and lip and cook 5-7 more. Add the lemon juice into the pan and let cook for one more minute. Remove the chicken from heat and let cool before cutting into cubes. Save the chicken cooking juices.

In a large bowl, toss together the farro (or your grain) + sweet potatoes + chicken + pan juices + cilantro. Top each off with arugula + almonds + lemon zest + yogurt.

Always Hungry,

Hannah