Italian Wonderpot

Ingredients:

4 cups vegetable broth

2 tablespoons olive oil

12 oz fettuccine

8 oz frozen chopped spinach

1 (28 oz) can diced tomatoes

1 medium onion

4 cloves garlic

1/2 tablespoon dried basil

1/2 tablespoon dried oregano

1/4 teaspoon red pepper flakes

freshly cracked pepper to taste

2 oz. feta cheese

Directions:

1. Add four cups of vegetable broth to a large pot. Break the fettuccine in half to make stirring easier later, and then add it to the pot. Also add the canned tomatoes (undrained), olive oil, frozen spinach, onion (thinly sliced), garlic (thinly sliced), basil, oregano, red pepper, and some freshly cracked black pepper.
2. Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full, rolling boil over high heat then remove the lid and turn the heat down to medium.
3. Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time.
4. After the pasta is cooked, crumble the feta cheese over top and serve.

Easy Pizza Sauce

Ingredients:

1 can (8oz) tomato sauce
1/2 teaspoon dried basil or oregano
1/4 teaspoon garlic salt
1/8 teaspoon black pepper
pinch of sugar (optional)

Directions:

Mix all ingredients together in a small bowl.

Grilled Chicken and Vegetable Quesadillas

• Ingredients:
• 
  
• 1 1/2 teaspoons paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 (6-ounce) skinless, boneless chicken breast halves
• 1 small onion, cut into 1/2-inch-thick slices
• 1 small orange bell pepper, cut into 1/2-inch-thick wedges
• Cooking spray
• 3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
• 4 (6-inch) flour tortillas
• 1/4 cup reduced-fat sour cream

Directions:

1. 1. Preheat grill to medium-high heat.
2. 2. Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl. Rub paprika mixture evenly over chicken; let stand 10 minutes.
3. 3. Arrange chicken, onion, and bell pepper on grill rack coated with cooking spray. Cook vegetables 4 minutes on each side or until tender. Cook chicken 6 minutes on each side or until done. Remove chicken and vegetables from grill; coarsely chop vegetables. Let chicken stand 5 minutes; thinly slice chicken.
4. 4. Sprinkle about 3 tablespoons cheese over half of each tortilla; divide vegetables and chicken evenly over cheese. Fold each tortilla in half over filling; lightly coat tortillas with cooking spray.
5. 5. Heat a large nonstick skillet over medium heat. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until cheese melts and tortillas are lightly browned. Repeat procedure with remaining 2 quesadillas. Cut each quesadilla into 2 wedges; serve with sour cream.

**The attached picture is NOT mine. It was taken from the Cooking Light website where this recipe was found**

Taco Seasoning

Ingredients:

• 1 tablespoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano
• ½ teaspoon paprika
• 1½ teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Instructions:

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. Season to taste.

**Notes**

I like to make 3 or 4 times what the recipe calls for so I can season to taste and save some in a jar for next time. For 1lb of ground beef, I added 2 TBSP of the taco seasoning mix and it was just the right amount of flavor and kick.

Baked Chicken Fajitas

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
1 (15oz) can diced tomatoes
1 (4oz) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 tablespoons vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
12 flour tortillas, warmed to serve

Directions:

Preheat the oven to 400 degrees. Grease a 13x9 baking dish. Mix together chicken, tomatoes, chilies, peppers, and onions ok the dish.

In a small bowl combine the oil and the spices. Drizzle the spice mixture over the chicks and toss to coat.

Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Serve with warm tortillas and enjoy.