Ingredient: Colored Bell Peppers

Spaghetti Squash with Spinach and Bacon

Combine these tasty ingredients to create a side dish that goes with anything.
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Spaghetti Squash with Spinach and Bacon
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Servings
2
Servings
2
Spaghetti Squash with Spinach and Bacon
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Cook the Spaghetti squash in the microwave until it gives when touched. You can also bake or boil it. Times will vary based on the size of the squash. A squash weighing under 2 pounds takes 7 - 10 minutes or so in the microwave.
  2. When the squash is cool enough to handle, cut it in half. Scoop out the seeds. Using a fork, scrape the flesh. It should come out in thin ribbons. Remove all the flesh and set aside.
  3. Heat a large fry pan over medium heat. Add the bacon and cook until just beginning to crisp. Remove the bacon and let it drain on paper towels. Remove all but a teaspoon of the drippings from the pan.
  4. Add the peppers and garlic to the pan. Cook for 2 minutes until the peppers begin to soften and the garlic is fragrant. Add the spinach and cook for several minutes until it is wilted.
  5. Add the squash to the pan and cook and stir everything for another 3 minutes or so. If things seem too dry, add a little chicken stock.
  6. Return the bacon to the pan along with the herbs. Toss to combine. Add the tomatoes and continue to cook until everything is heated through. About 3 minutes.
  7. Serve as a side dish with grilled chicken, pork or fish.
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Italian Salad with Pasta and Chicken

Italian Salad with Pasta and Chicken
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Pasta salad meets lettuce salad in an easy one dish meal. This serves two very generously. Use the cut whole wheat pasta of your choice. The same goes for the herbs you use in the dressing.
Servings
2
Servings
2
Italian Salad with Pasta and Chicken
Print Recipe
Pasta salad meets lettuce salad in an easy one dish meal. This serves two very generously. Use the cut whole wheat pasta of your choice. The same goes for the herbs you use in the dressing.
Servings
2
Servings
2
Ingredients
Dressing
Servings:
Instructions
  1. Cook the pasta according to the directions on the package. Drain and rinse and put in a large bowl.
  2. Slice the onion lengthwise into narrow strips and add them to the pasta in the bowl.
  3. Slice the peppers into thin strips abut the same size as the onions and add them to the bowl.
  4. Cut the tomatoes into halves or quarters depending on the size of the tomatoes and add them to the bowl.
  5. Add the garbanzo beans, drained artichoke hearts, chicken, and olives to the bowl and toss to combine everything.
  6. Dressing: Combine the dressing ingredients in a jar with a tight fitting lid and shake vigorously to blend everything. Pour over the salad ingredients and toss to coat. Cover and chill for at least 2 hours.
  7. When you are ready to serve, add the torn lettuce leaves and toss once more. Divide between two plates and sprinkle with the Romano cheese.
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Grilled More Vegetable Than Potato Salad

DIGITAL CAMERAThis lovely plate of vegetables can transform into a delicious grilled side dish that is perfect with any grilled meat ,poultry,  or fish.DIGITAL CAMERA

Grilled More Vegetable Than Potato Salad
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Servings
4
Servings
4
Grilled More Vegetable Than Potato Salad
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. To make the garlic oil: Place olive oil and smashed garlic cloves in a small pan. Cook over low heat until the garlic is lightly browned and the oil has become fragrant. Allow to cool before removing the garlic. (use the garlic in marinades or as a seasoning)
  2. Precook the potatoes: Cut the potatoes into 1 inch chunks. In Place the potatoes and a little water in a microwave friendly container. Cover loosely and steam in the microwave for 4 minutes or so. The potatoes should be barely tender. Set aside to cool.
  3. Prepare the veggies for the grill: Slice the squash in 1/2 inch thick diagonal slices. Trim the ends off of the beans. Cut the onion in half lengthwise. Halve or quarter the peppers.
  4. Heat a grilling basket and a flat grate on the grill. Coat with olive oil cooking spray. Take 1/2 tablespoon of the infused olive oil and toss with the potato chunks. Use the rest of the oil to brush the vegetable slices.
  5. Put the potatoes in the basket and the vegetables on the grate. Grill, tossing the potatoes and turning the vegetables occasionally. It should take about 15 minutes to have everything turn golden.
  6. Remove the vegetables to a cutting board. Cut in chunks that are about the same size as the potatoes. Place in a large serving bowl along with the potato chunks.
  7. Add some freshly ground pepper and a pinch of salt and toss to combine everything. Drizzle the balsamic over everything and enjoy!
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Buffalo Chicken Sausage and Loaded Potato Skin Soup

Buffalo Chicken Sausage and Loaded Potato Skin Soup
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The flavors of everyone's favorite appetizers in a creamy soup.
Servings
4
Servings
4
Buffalo Chicken Sausage and Loaded Potato Skin Soup
Print Recipe
The flavors of everyone's favorite appetizers in a creamy soup.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat oven to 375 degrees. Spray a 13 X 9 baking pan with cooking spray. .Place potato pieces in pan. Drizzle wit olive oil and toss to evenly coat the potatoes. bake in oven until browned and cooked through, about 30 minutes.Set aside.
  2. While potatoes are cooking, heat a soup pot over medium heat . Add the chopped bacon and cook until browned. remove with slotted spoon and drain on paper towels. Leave about 2 tablespoons of the drippings in the pan and add the sausage. Cook 3 - 4 minutes until just beginning to brown.
  3. Add the onions to the pan and cook and stir until they become translucent. Add the peppers and garlic and continue to cook another 3 or 4 minutes. Add 1/4 cup chicken stock to pan. Scrape up any browned bits.
  4. Add the rest of the stock and bring the mixture to a simmer. Simmer uncovered 10 minutes. Add the potatoes and reserved bacon to the pot and simmer for 5 minutes or so. Add the cream, ranch dressing, and blue cheese to the pan and heat gently. Add the shredded cheese and stir until melted. Ladle into bowls and serve.
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