Spinach & Feta Pasta

An all time favourite of ours and one I use often when needing a break from meat. It’s fast and easy to make and tastes wonderful. Some fresh crusty rolls for mopping up the juices is all that’s needed to finish this meal. I use a lot more of the red pepper flakes to add zing and probably more feta as well since it’s my favourite cheese. This a very filling dinner for those nights when we want to eat vegetarian and Ken requests this one frequently.

40 min | 25 min prep

SERVES 4 (or 2)

• 1 (8 ounce) package penne pasta
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 3 cups chopped fresh plum tomatoes
• 1 cup sliced fresh mushrooms
• 2 cups spinach leaves, packed
• salt and pepper
• 1 pinch red pepper flakes
• 8 ounces feta cheese, crumbled

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted.
3. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

Source: allrecipessuki

Old Fashion Macaroni & Cheese

I LOVE macaroni & cheese. This is my all time favorite recipe from a newspaper food section a very long time ago. It’s quick & easy and reheats the next day fabulously. I use it a lot for side dishes to pork chops or meat loaf. Ken doesn’t like macaroni & cheese normally but does like this one.

25 min | 15 min prep

Serves 4

• 8 ounces macaroni
• 1/2 lb strong cheddar cheese, grated
• 1 cup sour cream
• 3 tablespoons butter
• paprika

1. Prepare macaroni per the package instructions.
2. Drain.
3. Place half the cooked macaroni in a buttered 6-cup microwave-safe baking dish.
4. Sprinkle with half the cheese, top with half the sour cream and dot with half the butter.
5. Repeat with remaining ingredients.
6. Sprinkle with paprika.
7. Cook uncovered on high in microwave for 8 – 10 mins.

Linguine with Spicy Shrimp Sauce

This recipe is so good, quick and easy to make. It’s been a staple in our house for many years now. I tend to add more crushed red pepper flakes then the recipe calls for just to get a little extra heat but it is a great meal just the way it is too. Original recipe calls for pasta and sauce to be mixed altogether in serving bowl but I just leave the sauce in the pan and let family spoon it over their pasta themselves. This just might be Ken’s favourite meal as he requests it often.

20 min | 15 min prep

Serves 4

• 12 ounces linguine
• 3/4 lb fresh shrimp, peeled and deveined
• 3 red bell peppers, cut into thin strips
• 3 green onions, thinly sliced (green and white parts)
• 1/2 cup chicken broth
• 2 tablespoons smooth peanut butter
• 1 tablespoon sesame oil
• 1/2 teaspoon crushed red pepper flakes
• 1 jalapeno pepper, stemmed,seeded and sliced very thin
• 1/2 teaspoon ground ginger
• 1 tablespoon soy sauce
• 1 tablespoon white vinegar

1. Prepare pasta according to package directions; drain well and transfer to large bowl. Keep warm.
2. Meanwhile, in large saucepan, over low heat, combine all ingredients except shrimp.
3. Cover and simmer for 2 mins. or until sauce is smooth.
4. Add shrimp and simmer for another minute or so being very careful not to overcook the shrimp.
5. Serve over warm linguine.

Source: Woman’s Day Low-Fat Meals Magazine