Spaghetti squash
Directions:
1. cut spaghetti squash horizontally and scoop out the seeds
2. sprinkle salt, pepper, and brush on olive oil
3. bake face down at 400F at 30 minutes
4. cool and shred with fork
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Spinach and artichoke
Ingredients: ●2 tbs butter ●2 tbs flour ●1.5 cups whole milk ●2 cloves garlic, grated ●2 cups baby spinach ●1 can of quartered artichokes ●1/2 cup grated parmesan ●1/2 cup grated mild cheddar ●1 tsp salt ●1 tsp pepper ●1 chicken breast, shredded | Directions:
1. sprinkle salt and pepper on the chicken breast, cover it with water to boil for about 15 minutes, and shred once cooled down |
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pesto
Ingredients:
●1 cups fresh basil leaves (no stems) ●1 tablespoons pine nuts ●1 large cloves garlic ●1/4 cup extra-virgin olive oil ●1/4 cup parmesan cheese | Directions:
1. combine ingredients in a food processor 2. blend until ingredients minced and olive oil has emulsified |
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Marinara
Ingredients:
●1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible ●¼ cup extra-virgin olive oil ●3 garlic cloves, peeled and sliced ●1 teaspoon kosher salt ●1/4 teaspoon dried oregano ●1 large fresh basil sprig | Directions:
1. pour can of tomatoes into a separate container, crush the whole tomatoes by hand 2. salute garlic in oil, pour tomatoes into pan with sprig of basil on top 3. add in the salt and oregano, stir once the basil sprig wilts 4. simmer for 15 minutes or until sauce is thicker |
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“Mac” and cheese
Ingredients:
●1 cups milk ●2 tbs butter ●2 tbs all-purpose flour ●1/2 tsp salt ●1/4 tsp freshly ground black pepper ●1 cup of grated sharp cheddar ●1/4 tsp paprika ●1 tbs panko ●1/4 cup of bacon, crumbled | Directions:
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