Recipe

Pesto Alfredo Sauce

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I posted a very similar recipe to this one way back before I
even had a follower. It’s one of my long time favorites, so I was excited to
get it out there. In the subsequent almost 2 years since I have learned a lot
about cooking, and writing recipes, and looking back I am not impressed.

This recipe is amazingly decadent, stupendously easy, and
not in the least bit time consuming. This is why it is one of my favorites.
Well that, and I have a deep love of pesto, but you already knew that.

Although the proportions are for the single diner, it is
pretty easily expanded for more, so don’t hesitate to serve it for a last
minute get together. Now all you need is a side salad with a nice vinaigrette and
your friends will think you are a veritable Martha Stewart.

The original recipe also included shrimp, because I like to
glam things up, not that it’s needed at all with this creamy deliciousness. If
you are interested in adding a protein to this, grilled chicken, shrimp, or scallops,
make wonderful additions.

Tortellini with Pesto Cream Sauce

3-4oz cup dry/frozen tortellini

2 cloves of garlic, minced

1 tbsp butter

2 tbsp prepared pesto

½ cup heavy cream

1/3 cup grated parmesan
cheese

Handful of cherry tomatoes,
halved

Prepare tortellini
according to package instructions. Meanwhile heat garlic, and butter over
medium high heat until the garlic becomes fragrant (1-2 minutes). Reduce heat
to low and stir in pesto, cook for an additional minute before adding cream.
Gently whisk in cheese and allow the mixture to thicken. Serve over prepared
tortellini and tomatoes.

Clean & Easy BBQ Beans & Apple Sausage

By Jessica

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I feel like I’m drowning, but I’m sure that I am not the
only one.

There is always so much going on around the holidays I that I
think we all go a little nuts. Cooking dinner just doesn’t seem to fit in. I
mean I have to drag myself out of the house to go shopping again, and then I have
to clean up afterward? Who has that kind of time, when there’s all the other
shopping, wrapping, decorating and holiday get togethers to prepare and cook
for. I mean there are 2 office (Chuck’s & Mine) pot lucks I have to get
stuff together for the same damn day.

On top of all that everyone is probably gaining at least 500
pounds what with all the cookies, candies, and treats so it’s really important
that I have meals that are healthy and quick.

I have a few of these easy recipes hanging around, like this, this, and this.

Here is a new one to add to the repertoire, and if you are a
barbeque addict like I am this is a great healthy way to feed that addiction.

The key to quick is a pre-made barbeque sauce, but its hard to
find a clean sauce, I know. What it comes down to is reading the labels, they
are out there. Basically look for something with all natural ingredients, no
fillers or chemicals that you cannot pronounce, no msg, and very little
sweeteners. You can also make your own. This recipe is one of my favorites.

Clean BBQ Beans & Sausage

1 small yellow onion, chopped

1 tbsp extra virgin olive oil

1 package precooked Chicken and apple sausages, sliced

1 tsp fresh ground black pepper

2 cans navy beans

1 cup barbeque sauce

In a large skillet sauté the onion and sausage with oil
until the onion has softened and become transparent. Add pepper, beans,
barbeque, and stir to combine. Once heated through serve.

Now pair this with a nice big green salad and you have the
perfect clean, hearty meal.

Fitness Update & Man Cookies

By Jessica

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It’s time to recap my fitness journey again.

Only I have nothing to recap.

Whoops!

I actually worked out a couple days in the last 2 weeks! Aren’t
you proud?

My excuses are simple, I was sick for like a week, and then
we had an impromptu weekend long party when a bunch of our friends came into
town. Let me tell you 5 people and 4
dogs in our tiny apartment make for a very good time.

I’m pretty sure I now have enough beer cans to cover our
grocery bill this week.

Sunday morning when we woke up there was a little speed
cleaning to get the 4 square feet of counter space we have in our apartment
clean enough to make “man-cookies” and my raisin spice cookies
for the cookie party that I was co-hosting with my dear friend Amanda.

We did this last year to, and it’s a good time.

Basically you invite everyone over and each of them has to
bake a dozen cookies, not like your typical chocolate chip though because 12 dozen
of those would be boring. Everyone brings over their cookies; we make some
boozy cocoa, and proceed to put ourselves in a sugar coma. I may suggest that
you have some veggies and dip around to provide a slight break from the
sweetness. We also play some dorky games, like you know guess the movie, guess
the scent, Pictionary (Who doesn’t love Pictionary?). Then we split up the
cookies and head home to continue the sugar coma for the following week.

Since the man cookies are always a hit I thought I would
share the recipe here, again this is CHUCK’S RECIPE. He wants to make sure
everyone knows it. The original recipe can be found here, though Chuck’s version has a few changes, mainly the size.

Man Cookies

1 package brownie mix

2 sticks butter

1 cup granulated sugar

¾ cup packed light brown sugar

2 eggs

1 tbsp vanilla

3 ½ cup all-purpose flour

1 tsp salt

1 tsp baking soda

1 cups semi-sweet chocolate chips

Prepare the brownies according to package instructions (tip
use the largest pan possible, to make the brownies thinner and easier to wrap).
Preheat the oven to 350 degrees. Cream together the butter and sugars, then add
eggs, vanilla and continue to beat the mixture until it is well combined.
Continue to beat while slowly add in flour, salt, baking soda. Once combined
use a spoon to mix in the chocolate chips. Place a large spoonful (or two) on
top and on the bottom of a 2inchx2inch brownie. Pinch the dough around the
outside of the brownie to cover it. Place on a parchment lined baking sheet and
bake for 18-22 minutes or until they begin to brown. Allow them to cool a bit
before serving.

So that’s my story and about why I’m just continuing to
spiral into flabbiness. I suppose that it could be worse, and there’s always
next week. Thank god for next week.

How are the holidays helping your fitness goals?

Butternut Squash and Spinach Lasagna

By Jessica

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Ok I have to admit something. I have never had white
lasagna. As a self proclaimed foodie this is something that I find so hard to believe,
but it’s true, and I have been meaning to change it for quite a while. I saw
this recipe last year and knew I had to make it, but the squash season flew
by me!

Now that squash is back this is the very first thing I decided
to make, except the broccoli rabe wasn’t looking so hot, so I swapped in one of
my other favorite greens spinach. I already knew this flavor profile would work
well since I have used in a bunch of other recipes, as it was pretty fabulous.

This whole tray was quite a lot for two people so we ended
up eating it all week, and we didn’t even get sick of it, that’s a surprise.
There is something so exquisite about this recipe, I can’t quite put my finger
on it, but it was a grand slam, and even though it’s meatless Chuck said I could
make it all the time (score).

In all honesty it was twice as good the next day. What is it
about certain dishes, like stews and sauces that always taste better the next
day, so maybe you put the whole thing together and save the baking for a day or
two? Sounds perfect for a dinner party or a weekend meal no?

Squash and Spinach Lasagna

1 (1-2lb) butternut squash
Extra virgin olive oil
¼ cup butter
1/3 cup flour
3 cups whole milk
1 tsp nutmeg
Salt & Pepper
12-15 Lasagna noodles, prepared according to package
instructions
1 lb of spinach, wilted
½ cup grated parmesan cheese
4-5 fresh sage leaves

Preheat the oven to 425. Cut the squash in half, de seed it,
drizzle it with oil, and lay it face down on a baking sheet. Bake for 20-30
minutes or until the thick part of the squash can be poked through with a fork.
Remove from heat and allow it to cool and reduce the oven temp to 375. In a
thick bottomed sauce pan melt the butter over medium heat. Whisk in the flour
and then slowly whisk in the milk as well, making sure the sauce becomes well blended.
Bring the mixture to a boil over medium high heat and reduce to a simmer over
medium heat cooking until the sauce thickens (about 5 minutes), while stirring
often. Stir in the nutmeg and season with salt and pepper to taste, this will
be your béchamel. In a bowl use a fork or a masher to mash the squash into a
manageable paste. In a prepared 13x9inch baking dish lightly place a layer of béchamel
then 3 noodles length wise. Scoop about 1/3 of a cup of the squash over the
noodles and add more béchamel, and another layer of noodles. Repeat this
process once more. One the third layer of noodles spread the all of the spinach
over the noodles, and then béchamel and more noodles. Continue to squash, béchamel
and noodles until you run out. On the top layer of noodles spread generously
the final béchamel and top with parmesan cheese, and sage leaves. Place the pan
in the oven for about 30-40 minutes, or until the top begins to brown and
bubble. Remove from heat and let stand about 10 to 15 minutes before serving.

Also don’t skip the sage, those leaves, even just placed on
top lend a whole other level to the flavor of the whole dish.

I’m totally interested in more inventive recipes with squash
in them. Any Suggestions?

Leftover Turkey Bolognese

By Jessica

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Thanksgiving is on its way.

I don’t know about you but there is always turkey leftover around our house this time of year, and it’s always a challenge to find ways to use it up without getting bored. The one dish that I always look forward to making and that is Leftover Turkey Bolognese.

Bolognese is a classic Italian dish typically made with ground beef and/or pork. I have no idea why or how but at some point in college I started making this dish with shredded leftover chicken or turkey instead. Probably because I was at the top of my clean eating game, and always looking for ways to make clean eating comforting. To me, there is very little more comforting than a big bowl of pasta sauce. Just make sure to put it over whole wheat pasta.

Leftover Turkey Bolognese

1 tablespoon extra virgin olive oil
1 small onion (diced)
3 celery ribs (chopped)
2 large carrots (peeled & chopped)
2 cloves of garlic (minced)
1 cup low sodium chicken broth
1 8 oz can of tomato paste
1 12 oz can of low sodium diced tomatoes
1/4 teaspoon thyme
1 bay leaf
1 lb cooked (shredded chicken or turkey)
2 tablespoon heavy cream
1 lb pasta of choice (prepared according to package instructions)

In a large, thick-bottomed saucepan heat the oil and sauté the onion, celery, and carrot for 3-4 minutes, or until the onion begins to soften.
Add the garlic and continue to cook for another 1-2 minutes.
Deglaze with the broth, scraping browned bits from the bottom of the pan and allow it to reduce by half
Stir in the tomato paste, and cook for 1 to 2 minutes or until browned.
Add the tomatoes, with juices, thyme, bay leaf, and chicken stirring well to combine.
Cover and cook on low for about 30 minutes.
Remove and discard bay leaf.
Stir in the cream and serve warm over cooked pasta.

Similar Recipes:

Leftover Turkey Croquettes

Slow Cooker Pork Ragu

Leftover Turkey & Stuffing Casserole

Recipe

Leftover Turkey Bolognese

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