taco pasta bake gardein

****I MADE THIS WITH CHORIZO, GROUND MEAT, AND IT NEEDED A LITTLE MORE KICK...***

Recipe 

Ingredients:

• 1/2 - 3/4 of a bag of large noodle pasta like ziti 
• approx. 1lb of ground beef
• 1 pkg/envelope of taco seasoning
• 1C water
• 1/2 pkg of cream cheese (about 4oz)
• 1 1/2C shredded cheese (I used marble)

Directions:
1. boil pasta until just cooked, drain, run cold water over it
2. brown ground beef
3. mix together taco season and 1C of water, pour over cooked beef and let simmer for about 5 minutes until the liquid has reduced
4. add the 1/2 pkg of cream cheese to the beef mixture, stir until melted and combined, remove from heat
5. put pasta in your casserole dish or pot, mix in 1C of the shredded cheese
6. top pasta and cheese with beef mixture, gently mix until the pasta is coated
7. top with remaining 1/2C of shredded cheese
8. bake at 350 uncovered for approx 30 minutes 

Here's my original post with photos, let me know if you have any questions, and enjoy!

Step 1:
Boil pasta, don't over cook it as you will be baking it later. I like rigatoni and ziti for this recipe, but any big noodles will do.

Step 2:
While pasta is cooking, brown ground beef.

Step 3:
When ground beef is cooked through add taco seasoning mixed with 1C water and let simmer.

Step 4:

When ground beef is ready add approx. half a pkg of cream cheese and stir until melted and mixed in.

Step 5:
When pasta is ready drain and run cold water over it.

Step 6:

In a casserole dish add cooked pasta, stir in some shredded cheese, the ground beef mixture, top with more cheese, leave uncovered and bake at 350 for about 30 minutes.

Family Thoughts:

Oh my gosh, it's so yummy, kids like it as well! Make lots so you can have leftovers for lunch the next day! :-) 

chicken stroganoff

Here's how I made it:

1 lb chicken breast, cut into 1-inch pieces
a couple splashes of vegetable oil for cooking
1/2 cup shallots, finely diced
1 lb cremini mushrooms, sliced
1 tsp dried tarragon
pinch nutmeg
1 cup sour cream
4 cups cooked broad noodles for serving

I started by heating a splash of oil in a large skillet over medium/high heat. When the oil was hot, I added my chicken pieces and cooked them until they were golden brown and beautiful. I transferred the chicken to a heat-proof bowl and set it aside.

Next, I lowered the heat of my skillet to medium and added another splash of vegetable oil. I added the shallots and mushrooms to the pan and stirred while they began to soften and brown. After a few minutes, I added about a tablespoon of water to the pan to help the mushrooms begin to release their liquid, then I allowed them to continue to cook down for another 10 minutes or so. In the last few minutes, the tarragon and nutmeg were stirred in.

To finish, I returned the chicken to the pan, turned off the heat, and stirred in the sour cream  (turning off the heat ensures the sour cream doesn't get too hot and begin to separate). I like a thick sauce, but if you prefer a thinner sauce you can add some water at the end. 

A bed of broad noodles made the perfect nest for our chicken stroganoff.

This is some goooood stuff! Quick and simple to make, and oh so deliciously rich and creamy!

avocado chicken parmesan

(serves: 4 | Preparation: 15 minutes | Cooking: 15 minutes)

Ingredients:

2 Chicken Breast Fillets, halved lengthways (I prefer to use chicken tenders because they are the perfect size and it's really difficult to cut a breast in half perfectly)
1/2 Cup Plain Flour (I use whole wheat)
2 Tablespoons Fresh Milk
2 Eggs
1 1/2 Cups Dried Breadcrumbs (see THIS RECIPE for homemade breadcrumbs)
2 Tablespoons Olive Oil/Cooking Spray
1/2 Cup Tomato Pasta Sauce
2 Avocado, Sliced
1/2 Cup Grated Mozzarella Cheese 


Method:
1. Place chicken breast in a clear plastic bag(alternatively between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick.

2. Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl.

3. Coat 1 piece of chicken breast in flour(shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure.

4. Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc.

5. Lightly spray or brush the prepared chicken with oil, bake for 10 minutes(turning after 5 minutes to have evenly colours on the breadcrumbs) in 400 degree preheated oven.

6. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.

7. Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.

8. Serve with either garden salad or use it as a main topping on cooked pasta.

Steakless Diane

steakless diane

gardein
1 bag	gardein beefless tips

other ingredients
2 tbsp	canola oil
1/2 cup	button mushrooms
1	shallot, minced
1 clove	garlic, minced
1/8 tsp	salt
3 tbsp	cognac
1 tbsp	lemon juice
1 tsp	vegan worcestershire sauce (try wizard brand)
1/4 cup	earth balance vegan butter
2 tbs	parsley, minced

Brown beefless tips in canola oil on all sides and set aside. Add a little more oil to pan and add mushrooms, onions and garlic and sauté for 2-3 minutes. Deglaze with cognac until reduced by half.

Turn off heat and add lemon juice and Worcestershire sauce and earth balance and whisk until melted. Stir in parsley, and beefless tips. Serve over noodles or rice.

Beefless Tips Pasta

beefless tips pasta

gardein
1 pkg	gardein beefless tips

other ingredients
1/2 cup	cashews, whole raw
	water for covering cashews by 1”
1 lb	paperadelle
2 tbsp	extra virgin olive oil
1.5 cups	cherry tomatoes
1 cup	onion, diced 1/4”
1	garlic clove, minced
2 cups	cremini mushrooms, quartered
1/2 cup	white wine
3 tsp	thyme fresh
2 tbsp	lemon juice
1.5 tsp	vegetable stock paste (better than bouillion)
6	artichokes, canned, 1/4 wedges
10	kalamata olives, pitted, quartered
1 cup	cashew cream or heavy cream
to taste	salt
to taste	peper

for the cashew cream... put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight. Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth and strain through a fine mesh sieve.

cook paperadelle as per cooking instructions found on package

heat a non stick pan over medium-high heat, add canola oil and caramelize gardein beefless tips well on all sides set aside, 2-3 minutes.

meanwhile heat a large fry pan add olive oil and sauté grape tomatoes on high heat until tomatoes start to caramelize.

add onions ,mushrooms and garlic over medium heat until onions soften, mushrooms caramelize and garlic is fragrant, deglaze pan with white wine.

add the thyme, lemon juice, vegetable stock paste, artichoke pieces, olives, cashew cream , salt and pepper. bring to a high simmer and pour sauce over pasta.

Gardein Tikki Masala

tracy's tikka masala

gardein
1 pkg	chick'n scallopini

marinade
1 cup	plain soy yogurt
2 tbsp	fresh lemon juice
2 tsp	ground cumin
1 tsp	ground red pepper
2 tsp	fresh ground pepper
1 tsp	cinnamon
1 tsp	salt
2 tsp	minced fresh ginger
6	bamboo skewers

sauce
1 tbsp	earth balance buttery spread
2	garlic cloves, minced
2 tsp	ground coriander
1 tsp	ground cumin
1 tsp	paprika
1 tsp	garam masala
1/2 tsp	salt
1	8 oz can tomato sauce
1 cup	coconut milk (can substitute lite)
1/4 cup	frozen peas
1/4 cup	chopped fresh cilantro

Chop chick'n into 1in cubes. Mix all marinade ingredients together and add the cubed gardein chick'n. Marinate for about 1 hour.

Soak bamboo skewers in warm water while preparing sauce.

For sauce, melt ‘butter’ on medium heat until melted. Add garlic and cook for 1 minute.

Stir in coriander, cumin, paprika, garam masala and salt. Stir in tomato sauce and simmer for 15 minutes.

Add peas and stir in coconut milk. Simmer on low heat (stirring often) while preparing the gardein chick'n.

Thread gardein chick'n onto skewers and discard marinade. Then broil, turning occasionally, to cook through for about 8-10 minutes.

Remove chick'n from skewers and add to sauce and simmer for 5 minutes.

Garnish with fresh cilantro and serve with basmati or jasmine rice.

Gardein Scallopini Piccata

scallopini picatta

gardein
1 pkg	chick'n scallopini

other ingredients
to taste	sea salt and freshly ground black pepper
2 cups	unbleached flour for dredging
8 tbl.	earth balance soy butter
6 tbl.	extra virgin olive oil
1/3 cup	fresh lemon juice
1/2 cup	vegan chicken stock or vegetable stock
1/2 cup	dry white wine
1/4 cup	brined capers (rinse off to remove excess salt)
1/2 teaspoon	chopped garlic
1/2 teaspoon	chopped shallots
1/3	fresh parsley chopped

season the gardein scallopini with salt and pepper. dredge scallopini in flour and shake off excess.

in a large 12 inch sauté pan over medium high heat, melt 3 tablespoons of soy butter with 3 tablespoons of extra virgin olive oil.

when soy butter and oil start to sizzle, add 3 pieces of scallopini and cook for 3 minutes.

when scallopini is browned, flip and cook the other side for 3 minutes. remove and transfer to plate.

melt 2 more tablespoons of soy butter and add another 2 tablespoons of oil, when soy butter and oil start to sizzle, add the other 3 pieces of scallopini and brown both sides as done before.

add the other 3 pieces to the plate and remove pan from the heat.

reduce heat to medium-low and add the white wine, lemon juice, stock, garlic, shallots and capers.

return to stove and bring to a boil, scraping up brown bits from the pan for extra flavor.

check seasoning - if too bitter, add a pinch of sugar.

return scallopini to the pan and simmer for 3-5 minutes.

remove scallopini from the pan to a platter.

add remaining 3 tablespoons of soy butter to the pan and whisk vigorously.

pour sauce over scallopini and garnish with fresh chopped parsley

serve with wilted spinach or braised escarole

Tagliarelle with Truffle Butter

Ingredients

• Kosher salt
• 1/2 cup heavy cream
• 3 ounces white truffle butter
• Freshly ground black pepper
• 1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other eggfettuccine
• 3 tablespoons chopped fresh chives
• 3 ounces Parmesan, shaved thin with a vegetable peeler

Directions

Add 1 tablespoon salt to a large pot of water and bring to a boil.

Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.

Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.

Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.

Mushroom and Marsala Penne

INGREDIENTS

• 3 tablespoons extra virgin olive oil (EVOO), divided
• 6 tablespoons butter, divided
• 1 pound crimini mushrooms, sliced
• 3 shallots, halved and thinly sliced
• 1 pound fettuccine, regular or whole wheat
• 2 tablespoons fresh thyme, finely chopped
• Salt and pepper
• 1 rounded tablespoon flour
• 1/3-1/2 cup Marsala wine
• 1 cup chicken stock
• 1/2 cup heavy cream
• 1 cup panko breadcrumbs
• 4 cloves garlic, finely chopped or grated
• 1/2 cup grated Parmigiano Reggiano cheese
• 1/4 cup flat leaf parsley, chopped

Serves 4

PREPARATION

Bring a large pot of water to a boil for the pasta.

Heat 1 tablespoon EVOO in a large skillet over medium-high heat. Add 3 tablespoons butter and melt until it foams. Add the mushrooms and brown for about 12 minutes, until golden. Add the shallots and season with thyme, salt and pepper. Stir for 3 minutes more; sprinkle in the flour, then add the Marsala and reduce for 1 minute. Add the stock and cream and simmer to thicken for a couple minutes more.

Meanwhile, in a medium size skillet, melt the remaining butter into the remaining EVOO. Add breadcrumbs and garlic and brown until nutty and fragrant. Remove from the heat, let cool for a couple of minutes, then add the cheese and parsley and season with black pepper.

When you add the shallots to the mushrooms, drop the fettuccine and cook to al dente, 8-9 minutes. Reserve a little of the starchy cooking water; drain, toss with the sauce and serve topped with breadcrumbs.

Roasted Tomato Penne a la Vodka

INGREDIENTS

• 3 pounds plum tomatoes
• 2 tablespoons EVOO, plus more for drizzling
• About 2 tablespoons fresh thyme leaves, finely chopped
• Salt and freshly ground pepper
• 4 cloves garlic, finely chopped
• 1 onion, finely chopped
• 1 cup vodka
• 1/2 cup chicken stock
• 1 cup mascarpone cheese
• A generous handful of fresh basil leaves, torn
• 1 pound penne rigate or other short-cut pasta
• 1 cup diced fresh mozzarella
• 1 cup shredded Parmigiano Reggiano cheese

Serves 4-6

PREPARATION

Pre-heat the oven to 325°F.

Halve the tomatoes lengthwise and arrange them cut-side up on wire racks set over rimmed baking sheets. Drizzle with EVOO and sprinkle with the thyme, salt and pepper. Roast until the tomatoes are slumped but still moist in the center, about 1 hour 15 minutes. Let cool.

Heat 2 tablespoons EVOO in a pot over medium heat. Add the garlic and onions, and season with salt and pepper. Cook until very soft but not caramelized, 12-15 minutes. Add the vodka and cook until reduced by half. Add the chicken stock and roasted tomatoes and heat through. Stir in the mascarpone, then puree into a fairly smooth, creamy sauce using an immersion blender, food processor or blender. Return the sauce to the pot, add the basil and stir until wilted.

Bring a large pot of water to a boil for the pasta, and season with salt. Add the pasta and cook until al dente. Drain.

Toss the pasta with the sauce and transfer to a glass or ceramic baking dish. Top with the mozzarella and parmesan. If you are making the pasta ahead of time, cool it and then cover with parchment and foil. Store in the refrigerator.

When you are ready to serve, pre-heat the oven to 375°F.

Bake the casserole, covered, until heated through, about 45 minutes. Uncover and bake until brown and bubbly on top, 15 to 20 more minutes.

Cook's Note: Serve with a salad of escarole or romaine dressed with lemon juice, EVOO, salt and pepper.

Meatfree Fajitos

INGREDIENTS (can also use Gardein)

• 1/4 cup corn oil or extra virgin olive oil (EVOO), divided
• 4 portobello mushroom caps, gills scraped and caps sliced
• 1 large red bell pepper, seeded and sliced lengthwise
• 1 large onion, sliced
• 1 jalapeño pepper, sliced
• 3-4 cloves garlic, sliced
• 2 tablespoons fresh thyme leaves
• Salt and pepper
• About 1/3 cup dry sherry
• 4 8-inch flour tortillas
• 1/2 pound Manchego cheese, shredded
• 1 plum tomato, diced
• A small handful of cilantro, chopped

Serves 4

PREPARATION

In a large cast iron or other heavy skillet, heat 3 tablespoons oil over medium-high heat until smoking. Add the mushrooms and brown for 10 minutes. Add the remaining tablespoon oil, the bell pepper and onion; cook, stirring, until crisp-tender, 2-3 minutes. Add the jalapeño, garlic and thyme; season with salt and pepper. Cook, tossing, for 2-3 minutes.

Pour in the sherry to deglaze the pan; lower the heat to a simmer. Meanwhile, char the tortillas on each side over an open flame or in a dry skillet.

Fill the hot tortillas with the Manchego cheese, mushroom filling, tomato and cilantro. Tuck in the sides, wrap and roll tightly into a burrito.