Sriracha Teriyaki Lettuce Wraps

This recipe shows a great way how to use Robert Rothschild Farm's new line of organic sauces. Try this Sriracha Teriyaki recipe:  

Makaronilaatikko Macaroni Casserole (Finnish)

Originally uploaded by Suviko

Family Friendly Fat Burning Meals

I have found a great website with family friendly fat burning recipes, that everyone would enjoy. These recipes are very important as nowadays 1 in 3 kids will develop diabetes due to the enormous sugar consumption.

On this website you will find real healthy recipes made with all natural ingredients, and 56% fewer calories, 43% less fat, 74% fewer carbs, 82% less sodium.

Pasta by klikk1

Angel hair pasta with shrimp.

A Pasta Creation by [Christine]

I've been cooking alot lately, but I've been too lazy to photograph my meals. But tonight's dinner was so delicious, I wanted to share. I didn't use a recipe... just a bunch of ingredients I thought would taste good together. The dish had gemelli pasta, shallots, garlic, sun-dried tomatoes, spinach, mushrooms, and chicken in a white wine - parmesan - cream sauce. So good! Here is everything in recipe format, in case you want to try the dish! 1) Cook about 1/2 - 3/4 pounds of gemelli pasta. In the last minute of cooking add several big handfuls of fresh baby spinach. Drain the pasta and spinach and set it aside in a big pot. 2) Pour a couple turns of olive oil in a large saute pan. Add a couple minced shallots and a few cloves of minced garlic to the oil and cook until soft. Turn the heat up to high for just a minute until the onion and garlic barely start to caramelize. Deglaze the pan with 3/4 cup white wine. Let it cook over medium heat until reduced by half. Add about 1/4 cup of minced sun-dried tomatoes to the pan. Stir in about 2 cups of cream or half and half and let the mixture simmer over medium-low heat until it reduces and thickens. Stir in a couple generous handfuls of grated parmesan. Stir to blend. 3) Cut 1/2 pound of button mushrooms into quarters. Cook the mushrooms in their own pot (or microwave) until tender - but not mushy. (You could probably cook the mushrooms in the pan with the onion, garlic and wine if you liked - personally, I find that makes them too soggy. I prefer my mushrooms to still have a little bite) 4) Cut about a half a pound of roast chicken into strips or cubes. You could either use a rotisserie chicken or precooked packaged roast chicken. (or... if you have extra time - you could cook your own fresh chicken) I like the rotisserie chicken for time-saving! 5) Add a handful of chopped parsley plus salt and pepper to taste to the sauce. Stir in the chicken and mushrooms. 6) Add the sauce mixture to the pasta/spinach mixture. Stir to blend. 7) Serve immediately with extra parmesan on top.

Pasta salad lunch by Biggie*

Morning prep time: 14 minutes. Recipes for the pasta salad using frozen unsauced spaghetti, a frugal pineapple drink using pineapple trimmings, full lunch details and packing info is here.

pasta salad by a.rud.beth

with tuna and vegetables. the pasta was still lukewarm..simply perfect : )

pasta by tamaki

I love cooking & eating pasta.

Pasta Puttanesca by veganjay92

Pasta Puttanesca Vegan

pasta by lilikoi1213

Tomato sauce pasta with basil and bacon.

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