Penne with Rosemary Tomato Cream Sauce

Not too healthy, but oh so yummy!

Ingredients:
1 28oz can whole tomatoes
2 Tb olive oil
2 cloves garlic, chopped
1/3 c heavy cream
1/4 c shredded Parmesan cheese
1 Tb butter
1 sprig rosemary, chopped finely

1 lb penne, cooked

Directions:
1. Slightly puree tomatoes and juice (I use my immersion blender)
2. Heat oil and saute garlic and rosemary for 1-2 minutes.
3. Add tomatoes and cook until thickened.
4. Add cream and cook over low heat until sauce is thick enough to coat pasta.
5. Add cooked pasta to sauce and stir in butter and cheese.

Quick Black-Bean Tortilla Soup

I threw this together last Sunday before church and let it stay warm in the crockpot until we got home.

Ingredients
1/2 onion, chopped
1/2 bell pepper, chopped
2 cloves garlic, chopped
1 can black beans, drained
1 can diced tomatoes
1 cup frozen corn
1 can broth (or water)
handful of chopped cilantro (to taste)

Directions:
1. Saute onion, garlic and bell pepper in oil until fragrant.
2. Add all other ingredients and bring to a boil
3. Simmer 10-15 minutes

Serve with tortilla chips and sour cream.

Chicken with Orzo

Ingredients:

4 skinned, boned chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter
1.5 cup chopped green onions
1 cup diced carrot
1 cup diced ham
4 garlic cloves, minced
2 cups fat-free, less-sodium chicken broth
1 cup Chardonnay or other dry white wine
2/3 cup whipping cream
3 cups hot cooked orzo (about 1 1/2 cups uncooked)

Preparation
1. Sprinkle chicken with salt and pepper.
2. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan.
3. Add onions, carrot, ham, and garlic to pan; sauté 4 minutes or until lightly browned. Stir in broth and wine, scraping to loosen browned bits. Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until chicken is done.
4. Remove chicken from pan with a slotted spoon; keep warm. Add whipping cream; cook, uncovered, over medium heat 8 minutes.

Black-Eyed Pea and Sausage Stew

Good way to make a little meat go a long way.

Ingredients:
4 cups cooked black-eyed peas
1/2 pkg of sausage (8 oz), chopped
2 cups chopped carrots
4 cloves garlic, chopped
1/2 c uncooked wheat berries
2 cups water
4 cups broth
2 cups chopped fresh spinach

Directions:
1. Mix all ingredients except spinach in crock-pot.
2. Cover and cook on low for 8-9 hours or until wheat berries are tender.
3. Stir in spinach, cover and cook 15 minutes more.

Oven Lentil and Brown Rice Casserole

Quick prep, easy and cheap!

Ingredients:
3 cups vegetable broth
3/4 cup lentils (uncooked)
1/2 cup (uncooked) brown rice
1 small onion, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
1 teaspoon italian seasoning
1 clove garlic, chopped
1/2 cup shredded cheese (optional)

Directions
1. Preheat the oven to 300 degrees.
2. Mix all ingredients except the cheese in a baking dish (I used a 2 qt casserole dish with a lid).
3. Cover with lid or foil and bake for 1 hour 10 minutes.
4. Remove the lid/foil, top with cheese, and bake for an additional 20 minutes, or until liquid is absorbed.

Egg and Chili Casserole

I just made this for our Sunday School breakfast and it turned out pretty good. You could add some sausage to make it a little heartier.

Ingredients
9 eggs
1 c sour cream
1c cooked brown rice
1 7oz can green chilies (or 2 4oz cans)
2c shredded cheese
salt and pepper to taste
Salsa (for serving)

1. Preheat oven to 350. Grease a 9x13 pan.
2. Mix eggs and sour cream with whisk.
3. Stir in cheese, rice, chilies and salt and pepper.
4. Bake at 350 for 45 minutes or until lightly browned and set. Serve with salsa.