Fettucini with Garlic and Mushrooms

This is a fast pasta dish that comes together in 15 minutes (if you roast the mushrooms the night before).


  • 8 ounces (1 box) Buitoni fettucini pasta
  • 2 garlic cloves, minced
  • 2 T olive oil
  • Red pepper flakes
  • Dried parsley
  • Salt
  • 1 box baby bella mushrooms


For the mushrooms:

  1. Toss the mushrooms with olive oil, salt, and pepper and roast at 400F for 30 minutes. Set aside.

For the pasta:

  1. Cook the pasta according to the package directions. Reserve 1/4 cup cooking water.
  2. Meanwhile, heat a small skillet to medium and add olive oil, garlic, salt, red pepper flakes, and dried parsley. Saute for a few minutes, until garlic is fragrant.
  3. Drain the pasta and combine with the olive oil sauce, cooking water, and roasted mushrooms.



Spaghetti with Tomato and Garlic

As I was flipping through an Allrecipes magazine (which is amazing by the way), I encountered a meal that had been saved 13, 812 times on the website. Well, for good reason! This dish is so versatile, you can substitute different types of diced tomatoes, herbs, greens, and meats. The original recipe can be found here. I made this dish twice: first without meat and using the original recipe calling for 2 cans of diced tomatoes, and the second time with shredded chicken (leftovers from last night’s tacos) and one can of diced tomatoes. I didn’t have fresh basil the second time around, so I just used dried oregano and basil flakes. The second time I also used thin spaghetti instead of angel hair, and I liked it better. I also added fresh spinach to the sauce while simmering. This is a dish I will continue to make for an easy weeknight meal!


  • 8 ounces angel hair pasta (or thin spaghetti)–about half a box
  • 4 T olive oil (I used about 2)
  • 4 cloves garlic, crushed–I used about 2
  • 1 T tomato paste
  • 2 (14.5-oz.) cans diced tomatoes–I used Del Monte, plain; you can also use one can only for less sauce
  • 2 tsp sugar (optional ingredient, but I added it!)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup chopped fresh basil–If you don’t have fresh basil, sprinkle in some dried basil and dried oregano flakes)
  • 1/4 cup grated Parmesan cheese


  1. Bring a pot of salted water to boil over high heat and add the pasta, cooking until al dente. For angel hair pasta, cook about 4 minutes and drain. For thin spaghetti, cook about 8-9 minutes.
  2. While your pasta is cooking, heat the olive oil (2 T) in a large skillet over medium-high heat. Add the garlic and saute about 30 minutes, until garlic is fragrant.
  3. Stir in the diced tomatoes with their juices, tomato paste, sugar, salt, and pepper. This is also a good time to add in the dried basil and oregano if you are using. Reduce heat to medium and cook about 2 minutes. Add fresh basil if you are using. You can also add fresh spinach here.
  4. Add the cooked pasta to the tomato sauce in the pan and stir. Top with grated Parmesan.

A reader from Allrecipes suggested you add mushrooms or zucchinis too.


Here it is without the chicken using angel hair pasta and two cans of diced tomatoes:


This is the dish with chicken and spinach using thin spaghetti and one can of diced tomatoes:


Parmesan Pasta with Olive Oil and Garlic

This is a very easy dish for a weeknight:


  • 1/2 box angel hair pasta (4 servings)
  • 3 T grated Parmesan cheese
  • 1-2 T olive oil
  • A pinch of red pepper flakes
  • Salt
  • 1 garlic clove, minced
  • Parsley flakes


Boil a pot of water and add salt. Cook the pasta according to the package directions (4-5 minutes).

In a separate skillet, heat the olive oil to medium heat and add the garlic, red pepper flakes, a pinch of salt, and parsley flakes. Saute for 30 seconds to 1 minute or until garlic is fragrant and remove from heat.

Drain the pasta and toss with the olive oil mixture. You may also reserve 1/4 cup of pasta water and toss it in too. Sprinkle pasta with grated Parmesan cheese!

Chicken Noodle Soup, Part 2

Here’s another version of the chicken noodle soup I make.


  • 5 cups Swanson chicken broth (low sodium)
  • 2 carrots, peeled and cut into chuns
  • 2 celery stalks, cut into chunks
  • 1/4 tsp minced garlic
  • 1 cup egg noodles
  • 1 chicken breast, seasoned with Chipotle powder, cooked on the grill, and shredded
  • Dash of cumin
  • Dash of oregano
  • Dash of smoked paprika
  • Dash of pepper


Heat broth, carrots, celery, and pepper in a saucepan over medium high heat. Bring to a boil. Add the egg noodles and chicken and cook on medium heat about 10 minutes, until the noodles are soft. Add the seasonings.



Shrimp Scampi

Shrimp Scampi (adapted from The Pioneer Woman)


  • 4 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 2 stalks scallions
  • 2 cloves Garlic Cloves, Minced Or Pressed
  • 1 pound Large Shrimp, Peeled And Deveined
  • 1/2 cup White Wine
  • Juice of 1 lemon
  • Salt And Freshly Ground Black Pepper, To Taste
  • 8 ounces whole wheat thin spaghetti)
  • Chopped Fresh Basil To Taste
  • Grated Parmesan Cheese to sprinkle on top


I made the pasta while I cooked the shrimp. In a skillet, I melted the olive oil and butter over medium heat. I added the chopped scallions and garic and cooked for 2 minutes. I added the shrimp and cooked for another 2 minutes. I added the white wine and lemon juice and continued cooking for at least five more minutes. I tossed with the pasta.

The shrimp in the skillet:

Baked Mac and Cheese

Homemade mac and cheese? Yes, please!

I found this recipe on Allrecipes.

I changed things up a bit:


  • 8 ounces uncooked elbow macaroni
  • 2 cups shredded sharp Cheddar cheese
  • 2 cups milk
  • 1/4 cup butter + 2 tbsp. butter
  • 2 1/2 tablespoons all-purpose flour
  • 1/2 cup bread crumbs


Cook the elbow macaroni according to package directions. In a saucepan, melt the 1/4 cup butter over low heat and add the flour (which makes a roux). Add the cheese, stirring often, until cheese is melted.

Pour the mixture over the macaroni and stir well. Spray a Pyrex or other baking casserole with Pam (or use butter) and pour the macaroni mixture in.

In the same saucepan or another skillet, melt the remaining butter and add the bread crumbs. This might be pasty. Crumble it over the macaroni mixture.

Bake at 350F for 30 minutes.

Teriyaki Rib-Eye Steaks with Mushrooms, Haricots Verts, and Pesto Pasta

Teriyaki Rib-Eye Steaks

Marinate steaks with salt, pepper, garlic powder, onion powder, basil, Veri Veri Teryiaki sauce and Worcestershire sauce.

Drizzle some olive oil over a skillet and heat over medium to medium-high.

Cook the steaks, turning once, for about 4 minutes each side (for medium rare to medium).

 White-Wine Mushrooms

These are my favorite mushrooms!

Chop them into quarters or slices.

Toss with scallions over a skillet drizzled with olive oil and heated to medium. Cook, turning often, about 5 minutes. Add 1/2 cup white wine and increase heat to medium-high. Cook for another 5-10 minutes, until mushrooms are soft. Sprinkle in salt, pepper, and parsley, if you like.

Buttery Haricots Verts

Bring a pot of salted water to boil. Add the haricots verts and cook for 3-4 minutes. Drain and transfer to a bowl of iced water. In a skillet (or the same pot), heat 1 tbsp. butter and allow it to melt. Toss with the green beans and sprinkle beans with a bit of salt and pepper.

Pesto Pasa

I used the Costco brand of pesto sauce:

Scoop out 4 tbsp. and heat in a small saucepan over medium heat, stirring often.

Toss with 1 box wheat penne pasta.

Top the steaks with the mushrooms and serve with pasta and haricots verts.