Pomegranate Pasta

Pasta with Spinach, Pancetta and Pomegranate

Rating: 5

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2 servings

Ingredients

• 1 pack pasta
• Olive Oil
• 1 cup (120 g) diced Red Onion
• 1 Garlic Clove, diced
• Bacon
• Spinach
• Mushrooms
• Pomegranate Seeds
• Garlic Salt
• Smoked Paprika
• Fresh Thyme
• Black Pepper
Topping
• Roasted Slivered Almonds
• Crumbled Feta, Blue Cheese, or slivered Parmesan Cheese (your choice)
• Chives

Method

• Cook pasta, toss with some olive oil and set aside. Add a splash of olive oil to a large saucepan. Heat the garlic and onion over medium heat until lightly browned and the onions translucent. Stir often. Season with garlic salt, smoked paprika and black pepper. Add pancetta, cook for about 1 minute. Add baby spinach ~ one handful at a time. Let each handful wilt a bit before adding the next. Once all of the spinach is wilted toss with pasta, pomegranate seeds and some fresh thyme. Season to taste with more garlic salt, smoked paprika and black pepper if needed. Top with slivered almonds or cheese.

Apple Crisp

For a 9x9 Pan:

4ish apples cored and sliced however!
1.5 T Lemon Juice
1 T Cinnamon

Put into a greased 9x9 pan.

Topping:

1.5 cups oats
1/2 cup flour
1/2 cup brown sugar
3/4 stick room temp butter.

Mix together with hands then sprinkle atop the apples.

Bake at 375 for 35 minutes or until apples are tender.

Serve with Ice Cream

{ONE DISH} QUINOA CHICKEN PARMESAN CASSEROLE

 

PREP TIME

10 mins

COOK TIME

50 mins

TOTAL TIME

1 hour

 

Author: Chelsea

Serves: 4-6

INGREDIENTS

• 1 can (24 ounces) garlic & herb flavored spaghetti sauce
• 1 cup quinoa
• 2 cups water
• 1 and 1/2 pounds boneless, skinless chicken breasts
• 1 cup Italian style bread crumbs, separated
• 3/4 cup freshly grated Parmesan cheese, separated
• 1/2 teaspoon garlic powder
• 1/4 teaspoon Italian seasoning
• 1 cup mozzarella cheese
• Optional: fresh parsley

INSTRUCTIONS

1. Preheat the oven to 400 degrees F. Generously grease a 9 x 13 casserole dish.
2. Combine the spaghetti sauce, quinoa, and water into the bottom of a 9 x 13 casserole dish.
3. Slice the chicken into small tenderloins.
4. Combine 1/2 cup Italian breadcrumbs, 1/2 cup Parmesan cheese, garlic powder, and Italian seasoning. Wet the chicken tenderloins (just in water) and toss them in this mixture until all of the mixture is covering the chicken tenderloins.
5. Evenly place the chicken on top of the quinoa and spaghetti sauce mixture.
6. Bake uncovered for 30 minutes. Remove the casserole from the oven, stir everything together well, and return to the oven.
7. Cook for another 15-20 minutes or until the quinoa is absorbed in the liquid and the chicken is completely cooked through.
8. Combine the remaining 1/2 cup Italian bread crumbs, 1/4 cup Parmesan cheese, and 1 cup of mozzarella cheese. Sprinkle over the top of the casserole.
9. Return the casserole to the oven and bake for another 5 minutes or until the cheese is nice and melty on top.
10. Optionally garnish with freshly chopped parsley and enjoy!
11. 
    

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