• 2 heaping cups of penne/bowtie pasta
• 1/2 c. bacon bits
• 2 cans of shrimp, liquid reserved
• 1 can diced tomatoes
• 1 t. garlic powder
• 2 t. brown sugar
• 1 t. basil
• 1 c. evaporated/coconut milk
• 1 1/2 c. clam juice
• 1/2 c. parmesan cheese

• 3 c. water
• 3/4 t. salt
• 1 T. brown sugar
• 1/2 t. basil
• 1/2 t. Italian seasoning
• 1 c. corn meal
• 1/2 c. parmesan cheese
• 2 T. butter

• 5 chicken thighs -or- 1 can of chicken, drained
• 1 green bell pepper, sliced -or- 1/2 c. dried, rehydrated
• 1 can mushrooms, drained
• 1 can diced tomatoes
• 2 T. coconut oil
• 2 T. dried onions
• 1-2 T. brown sugar
• 1 T. balsamic vinegar
• 1 t. chicken bouillon
• 1 t. garlic powder
• 1 t. basil
• 1 t. salt
• 1/4 t. pepper
• 1/4 t. crushed red pepper
• 1/4 c. parmesan cheese -or- prepared polenta

• 2 cans of chicken, drained
• 2 large eggs
• 4 T. milk
• 1 T. dried onion
• 2 slices of bread, finely crumbled
• 1/4 c. parmesan cheese
• 1/4 c. ground flax
• 1/2 t. Italian seasoning
• salt, pepper, and garlic powder to taste
• 4 T. coconut oil
• Spaghetti sauce
• mozzarella cheese
• 12 oz. spaghetti

• ½ (25.5 oz) jar of butternut squash pasta sauce
• 2/3 c. cottage cheese*
• 1/3 c. parmesan cheese
• 1.5 c. water
• 2 t. chicken bouillon
• 1 T. brown sugar
• salt & pepper, to taste
• garlic herb seasoning, to taste
• basil, to taste
• 1 can diced tomatoes
• 1-2 cans mushrooms, drained
• 1 can black olives, drained
• 2 handfuls spinach, chopped
• 16 oz pasta
• 20-25 meatballs -or- 4 chicken sausages, sliced (might consider using TVP or canned chicken/beef, or omitting altogether, to make this more food storage friendly...)

• 1/2 c. olive oil
• 2 (7 oz) cans of tuna, drained
• 1 T. Italian seasoning
• 1 T. basil
• 2-3 bay leaves
• 1/2 t. red pepper flakes
• 4-6 garlic cloves, sliced
• salt, to taste
• 5 (14.5 oz) cans of stewed tomatoes, Italian style
• 1 can black olives, drained & chopped
• 1 T. beef bouillon
• 1 T. brown sugar
• 1 generous handful flat-leaf parsley, minced

• 2 T. oil (olive/coconut)
• 6-8 chicken thighs/breasts
• 1 T. brown sugar
• 1 T. Italian seasoning
• 1/2 t. salt
• 1/4 t. pepper
• 2 bay leaves
• 4 garlic cloves, minced OR 1/2 t. garlic powder
• 1/2 onion, sliced
• 2 handfuls of spinach, chopped
• 1 can of diced tomatoes
• 1/3 c. balsamic vinegar
• 2 t. chicken bouillon
• 1 c. quinoa
• 2 c. chicken broth

1. Add oil to crock pot and place chicken on top.  Combine spices and sprinkle over chicken.
2. Top chicken with minced garlic, sliced onion, chopped spinach and can of tomatoes.
3. Combine chicken bouillon w/ balsamic vinegar, and pour on top.
4. Cover and cook on high for 3.5 hours.  Reduce heat to low and cook for another 30 minutes.
5. While chicken cooks, prepare quinoa:  Bring chicken broth and quinoa to a boil in a medium saucepan; reduce heat and simmer until liquid is absorbed and quinoa is fluffy.
6. Serve chicken over prepared quinoa.  Enjoy!

• 1 stick of butter, cubed (1/2 c.)
• 1 c. pumpkin puree
• 1/2 c. hummus
• 1 c. chicken broth
• 1/4 c. rice milk
• 1/4 t. garlic powder
• salt & pepper, to taste
• couple dashes of nutmeg
• 4 c. unprepared macaroni (or any noodle pasta)

[source]

• 1 avocado
• 1/4 c. pesto
• 1/2 small lemon, juice (or to taste)
• 1 T. rice milk
• 1/2 t. garlic
• dash of nutmeg
• salt & pepper, to taste

1. Combine all ingredients in a food processor and process until smooth.  Adjust seasonings to taste.  Serve over warm pasta.

• 1 box Mac & Cheese - Make sure to read the ingredients!  Buy brands that have real ingredients and NO food dye
• 3.5 oz. sweet potato OR butternut squash OR pumpkin puree - Baby food makes it fast/easy.  But feel free to use your own purees, about 1/4 cup
• 1-2 T. butter
• 4 T. (rice) milk
• salt & pepper to taste
• dash of nutmeg (opt)

1. Bring pot of water to rapid boil.  Add noodles and cook for 7 minutes.  Remove from heat.
2. Drain noodles, then return to pot.  Add butter and puree.  Stir in cheese powder until well combined.
3. Add milk and mix well.  Add in spices and serve warm.  Top with a little Parmesan, if desired.

• 2 cans of evaporated milk
• 1 stick of butter
• 12 oz. grated Parmesan cheese (the real stuff)
• salt & pepper to taste
• a dash or two of nutmeg
• 1/4 c. pesto
• 1 package fettuccine, cooked

1. Heat milk and butter over medium heat until butter is melted and it starts to boil.
2. Reduce heat to low.  Add cheese a handful at a time, stirring until smooth.
3. Add seasoning and allow sauce to thicken.  Stir in pesto and remove from heat.  Blend with a handmixer if sauce isn't smooth.
4. Add a cup of sauce to fettuccine.  Spoon additional sauce over pasta, chicken, broccoli and mushrooms when served.

• 1 package of fresh mushrooms
• bottle of Italian dressing

1. Wipe mushrooms clean with a damp cloth.  Place inside a large ziploc bag, or tupperware.
2. Cover mushrooms with dressing, refrigerate and let sit overnight.  The longer they marinade, the better!

• butternut squash ravioli (Costco used to sell some, but this time I used 4 packs from Fresh & Easy - love that store!)
• 1 stick of butter
• 9-12 fresh sage leaves, rinsed and dried
• Parmegiano Regiano cheese, grated (opt)
• ground nutmeg, to taste (opt)

1. Bring a pot of water to a rolling boil.  Add salt and olive oil to water, if desired
2. While water comes to a boil, melt entire stick of butter over medium-high heat in a saucepan.  Add sage leaves and allow butter to brown.  Remove from heat.
3. Prepare ravioli according to packaging (only takes about 3 minutes).  Drain pasta and place on a large serving tray.
4. Pour sauce over ravioli.  Sprinkle some cheese on, and just a dash or two of nutmeg.  Serve immediately.

• 1 can tomato soup
• 1 can mushroom soup
• 1 can diced/crushed tomatoes
• 1.5 can of water
• 1 t. beef bouillon
• 2 T. brown sugar
• basil and garlic seasoning, to taste (about 1/2 t. each, if you must know)
• 2 handfuls of frozen raviolis (spinach & mushroom) -or- dried mini raviolis

1. Combine soups, tomatoes and water in soup pot.  Bring to a boil.
2. Add bouillon, sugar and seasoning.  Reduce to simmer.
3. Add raviolis and cook until tender.  Remove and chop raviolis; return to soup and stir.
4. Serve with Parmesan cheese, if desired.

This is such a great summer dish... heck, it's a great year-round dish! But as far as pasta dishes go, this is won't leave you feeling heavy :)

Ingredients:

• asparagus, snapped
• onion, chopped
• mushrooms, sliced
• red bell pepper, sliced/chopped
• zucchini, sliced
• broccoli, chopped
• olive oil
  
• garlic & herb seasoning blend
• season salt (or salt & pepper)
• bag of cheese/spinach ravioli, cooked
• balsamic vinegar, to taste
• Parmesan cheese, to taste
  

• 1/2 onion, chopped
• 1-2 cloves garlic, minced
• 1 can mushrooms OR 8 oz. fresh mushrooms, sliced
• 1 c. bell peppers, chopped
• 1 c. pepperoni slices, chopped
• 1/2 c. ham, chopped
  
• 1/2 c. sausage*
  
• 1 can Cannelini beans, drained and rinsed
  
• 28 oz. can diced tomatoes
• 2-3 c. beef broth
• 1 bay leaf
• Italian Seasoning, to taste
• brown sugar, to taste (depends on how sweet a sauce you want)
  
• Dried Basil, to taste
• Parmesan cheese
• olive oil
• salt & pepper, to taste
  

• 2-4 chicken breasts
• salt & pepper, to taste
• Italian Seasoning, to taste
• 1/3 orange bell pepper, chopped
• 1/3 red bell pepper, chopped
• 1/2 onion, sliced
• 2 garlic cloves, minced
• 1 tomato, de-seeded and chopped
• 1 can mushrooms
• zucchini & squash, chopped, to taste (opt.)
• 7 oz. tomato sauce/ pureed tomato
• 1/2 c. chicken broth
• olive oil - no more than 2 T.