Cheesy Spinach Pesto on Spaghetti

Pesto:
2 cups fresh baby spinach
1 clove garlic
1/2 mozzarella, shredded
1/2 parmesan, grated
2 Tbsp. lemon juice
1/4 cup olive oil
3 tsp. dried basil
salt and pepper to taste

Pasta/chicken/veggie portion:
1 box spaghetti noodles
1 1/2 lbs. uncooked chicken, cut into bite size pieces
2 Tbsp. olive oil
salt and pepper to taste
1 1/2 cups grape or cherry tomatoes, sliced in half
1 14oz. can artichoke hearts, drained, rinsed quartered
1/4 cup olive oil

Heat oven to 400 degrees F.  Prepare pasta according to package.  In a large skillet put olive oil and chicken and cook on medium heat.  Salt and pepper to taste.  Continue to cook and stir chicken until it is fully cooked.  On a large cookie sheet place tomatoes and artichoke hearts.  Drizzle with olive oil and salt and pepper to taste.  Place in the oven for 15-20 minutes or until artichoke hearts are lightly browned.
In a food processor put in all pesto ingredients except for spinach.  Gradually pulse and add spinach until pesto is smooth.  In a large bowl, completely coat spaghetti with pesto.  Once veggies and chicken are finished mix those in as well.  Sprinkle with parmesan and serve.

Creamy Spinach Artichoke Meatball Pasta

14-16 oz. of shell pasta
1 Tbsp. of olive oil
1 medium yellow onion, chopped
3 cloves of garlic, minced
8 oz. of neufchatel cream cheese(1/3 less fat cream cheese), softened
1 cup of sour cream
3/4 cup of shredded Parmesan cheese
1 Tbsp. of lemon juice and lemon zest
10 oz. of frozen spinach, thawed with excess water squeezed off or about 2 1/2 cup of fresh microwaved for about 45sec with 3 Tbsp. of water, chopped
1 14oz. can of artichoke hearts, drained, rinsed and chopped
18-20 Turkey Italian Meatballs, roughly chopped
1 1/2 cups of Mozarella cheese
1/4 cup of pasta water
Salt and Pepper to taste

Heat oven to 425 degrees F.
Prepare pasta according to package instructions. Save 1/4 cup of the pasta water BEFORE you drain it.  Heat oil in the pan on medium-low.  Add onions and cook until translucent.  Add garlic and cook for another minute.  In a large bowl mix cream cheese, sour cream, Parmesan, lemon juice and zest.  Once onions and garlic are finished, add those to the cream mix.  Then add the pasta and mix.  Then add spinach, artichoke hearts, pasta water and meatballs.  Mix until everything is fully combined.  Pour into a 9x13 dish.  Salt and pepper to taste.  Sprinkle mozzarella over the top.  Place in the oven(uncovered) and bake for 10-15 minutes or until golden brown on the top.

Turkey Italian Meatballs

2-2 1/2 lbs. of ground turkey
1/4 cup of olive oil
1/2-2/3 cup of Italian or garlic bread crumbs
1 Tbsp. of Italian seasoning
1-2 garlic cloves, minced
2 medium eggs or 1 extra large egg

Heat oven to 425 degrees F.
In a large bowl or mixer(I prefer not to touch raw meat too much) combine all of the ingredients.  Turn on the mixer to a medium speed or mix with your hands until everything is thoroughly mixed.  Spray 2 cookie sheets with cooking spray.  Roll 1in. balls and place on the cookie sheet.  This will make about 40-50 meatballs.  Bake 1 sheet at a time for about 15 minutes or until the meatballs begin to brown slightly.  These can be frozen after they are cooked and used in a lot of meals.

Chicken Parmesan Casserole/Bake

2 Tbsp. Olive Oil
2 Cloves of Garlic, crushed or2 tsp. of garlic powder
Hot red pepper flakes, to taste
4-6 boneless chicken breasts, halved
2 cups of marinara sauce
1/4 c. chopped fresh basil or 1 Tbsp. dry basil
1 c. of shredded mozzarella
1/2 c. of shredded Parmesan
1 6 oz. pkg. of garlic croutons

Heat oven to 350 degrees F.
In a 13x9 baking dish, drizzle the olive oil in the bottom of the pan, add the garlic and pepper flakes.  Mix it up a bit and spread it around.  Then lay the halved chicken breasts so that they are spread out evenly in the pan.  Cover the chicken with the marinara sauce.  Sprinkle the basil all over the chicken.  Then cover the chicken with about 2/3 of the cheeses.  Sprinkle the entire bag of croutons evenly over the chicken.  Then sprinkle the rest of the cheeses on top of the croutons.  Bake uncovered in the oven for about 35 minutes.

Danielle's Stromboli

1 can of pizza dough

1/2 lb. of sliced ham

1/4 lb. of sliced salami

1/4 lb. of sliced pepperoni

9-10 slices of provolone cheese

dried basil

grated parmesan

pepper

about 10 oz. of marinara sauce(or half a jar)

2-3 tsp. of pepper or more if you like is really spicy like me.

Preheat to 375.

Lightly spray cookie sheet. roll out dough until it nearly covers entire cookie sheet.

Evenly lay your ham across dough along the top the meat can go a little over the edge, but make sure your sides have a tiny edge of dough and that bottom you have an edge.

Lay salami, pepperoni and cheese the same way.

Then, carefully roll the top downward. Once it is all rolled up, seal off the seam and ends by pinching or pressing the dough.

Place roll seam side down on the cookie sheet. Sprinkle with Parmesan, basil and pepper. Then take a knife and make a row of slits in the dough from end to end. Place in the oven and bake for 30 min.

Meanwhile, heat up your marinara and stir in the pepper. Add more if you want more spice.

When the sandwich is done, Slice it up. Dip the sandwich in the marinara as you eat it.

Creamy Rice, Chicken & Spinach Skillet

1/2 cup Roasted Red Pepper Italian with Parmesan Dressing, divided
1 lb. boneless skinless chicken breasts, cut into wide strips
1-1/2 cups fat-free reduced-sodium chicken broth
2 cups instant brown rice, uncooked
8-oz. pkg.Neufchâtel cheese, cubed
1 pkg. (8 oz.) baby spinach leaves
1 large tomato, chopped
2 Tbsp. Grated Parmesan Cheese

HEAT 1/4 cup of the dressing in a large deep skillet on medium-high heat. Add chicken; cook 3 min. Add broth; bring to boil. Stir in rice; return to boil. Cover. Reduce heat to medium; simmer 5 min.
ADD cream cheese; cook 2 to 3 min. or until melted, stirring frequently. Add another 1/4 cup of the dressing and mix it in. Add spinach. (Pan will be full.) Cook, covered, 1 min. or until spinach is wilted. Stir gently to mix in spinach.
REMOVE pan from heat. Let stand, covered, 5 min. Stir in tomatoes; sprinkle with Parmesan cheese.

Chicken Sausage Pasta Toss

2 Tbsp of olive oil
2 cups rotini or penne pasta, uncooked
1/2 lb. of chicken sausage(this can be changed to Italian sausage)
2 Tbsp. Roasted Red Pepper vinegarette

1 pkg. (6 oz.) baby spinach leaves (7 cups)
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. Grated Parmesan Cheese

COOK pasta as directed on package.
MEANWHILE, heat up oil in skillet and then brown chicken sausage on medium high heat. Add dressing, spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm.
DRAIN pasta. Add to skillet along with the cheeses; toss lightly.