Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole
Source: Adapted from Sandra Lee Semi-Homemade: Comfort Food (LINK)
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Prep Time: 15 minutes
Bake Time: 45 minutes
Makes: 4 servings

Ingredients:
Nonstick cooking spray
1 cup converted white rice
1 can (10.75 oz) condensed cream of chicken
3/4 cup chicken broth
1/4 cup white wine
1 1/2 tsp dried oregano
1 tsp minced dry onions
1/2 tsp minced garlic
2 cups pre-cooked chicken or turkey, cut into bite size pieces (I used my leftovers from Thanksgiving)
1/2 pound ham steak, cubed
1 1/2 cups grated Swiss cheese
1/2 box (5.5 oz) seasoned coating mix for chicken
2 tbs butter, melted.

Instructions:
1. Preheat oven to 375 degrees. Spray a 2 1/2 quart casserole dish with cooking spray and set aside.
2. In a medium bowl, stir together rice, cream of chicken soup, chicken broth, white wind, and oregano until well mixed. Spoon into the prepared casserole dish and set aside.
3. In a separate bowl, mix ham, chicken/turkey, minced onions, and garlic. Place mixture on top of rice in casserole dish and sprinkle with salt and pepper. Sprinkle the cheese on top.
4. In a separate bowl, mix coating mix with melted butter and sprinkle on top to finish the casserole. Place the lid on the dish or cover tightly with foil. Bake for 35 minutes. Remove foil/lid and bake for another 10 minutes. Serve hot.

Chicken Cordon Bleu Casserole

Fresh Corn and Tomato Fettuccine

Fresh Corn and Tomato Fettuccine
Source: Adapted from Taste of Home (LINK)
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Total Time: 30 min
Makes: 4 servings
Calories: 422 calories (per 2 cups)

Ingredients:
8 ounces uncooked whole wheat fettuccine
2 medium ears sweet corn, husks removed
2 tbs plus 2 tsp olive oil, divided
1/2 cup chopped sweet red pepper
2 green onions, chopped
2 medium tomatoes, chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp lemon juice
1 cup crumbled feta cheese
2 tbs minced fresh parsley

Instructions:
1. In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking.
2. Meanwhile, in a small skillet, heat 2 tbs oil over medium high heat. Add red pepper and green onions; cook and stir until tender.
3. Drain pasta and corn. Cool corn slightly; cut corn form cob and add to skillet with pepper mixture. Add tomatoes, salt, pepper, lemon juice, and remaining oil to pepper mixture and cook for 5 minutes.
4. Toss pasta in with mixture to combine. Sprinkle with cheese and parsley. Enjoy!

Fresh Corn and Tomato Fettuccine

Beef and Pineapple Chop Suey

Beef and Pineapple Chop Suey
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Prep Time: 20 minutes
Cook Time: 40 minutes
Makes: 4 servings

Ingredients:
4 tbs all-purpose flour, divided
1 tsp ground ginger
1 tsp salt
1/4 tsp pepper
1 pound lean beef
2 tbs vegetable oil
1/4 cup sugar
1/4 cup cider vinegar
1/4 cup soy sauce
1 tbs worcestershire sauce
1 tbs chili sauce
1 (20 ounce) can pineapple
1 (28 ounce) can chop suey vegetables, drained
1 (15 ounce) can baby corn
1/4 cup matchstick cut carrots
1 cup broccoli

Instructions:
1. In a large resealable plastic bag, combine 2 tablespoons flour, ginger, salt and pepper. Cut the beef into 1/4 inch thick strips. Add the beef to the dry mixture; shake to coat.
2. In a large skillet over medium-high heat, stir-fry beef in oil for 5-7 minutes.
3. Drain pineapple, reserving juice; set pineapple aside. Place the remaining flour in a bowl; stir in reserved juice until smooth. Add sugar, vinegar, soy sauce, Worcestershire sauce and chili sauce. Stir into pork.
3. Add pineapple, chop suey vegetables, baby corn, carrots, and broccoli. You may add any additional vegetables that you'd like. Bring to a boil; cook and stir for 2 minutes. Serve over rice.

Beef and Pineapple Chop Suey

Crunchy Salmon Cakes

Crunchy Salmon Cakes
Source: Adapted from Taste of Home
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Prep Time: 10 minutes
Bake Time: 16-18 minutes
Total Time: 30 minutes
Makes: 4 servings

Ingredients:
2 (5 oz each) skinless, boneless pink salmon, drained
1/8 tsp pepper
1-1/2 tbs green onions, chopped
1 tbs dried parsley
1-1/2 cups panko (Japanese) bread crumbs, divided
1/2 cup mayonnaise
1 tbs lemon juice
1/4 tsp salt
1 tsp hot pepper sauce
cooking spray

Instructions:
1. Preheat oven to 425 degrees. In a large bowl, combine 1/2 cup bread crumbs, mayonnaise, lemon juice, salt, pepper, and onion. Flake salmon; add to bread crumb mixture, mixing lightly. Shape into 4 patties
2. Place remaining bread crumbs in separate shallow bowls. Dip salmon patties in crumbs to coat. Place on a baking sheet lined with parchment paper. Spritz tops with cooking spray. Bake, uncovered, at 425 degrees for 16-18 minutes or until golden brown.

Crunchy Salmon Cakes

Forgotten Jambalaya

I love crockpot recipes because I can put everything together in the morning, go to class, come home and have a warm meal ready for me and my family. This recipe could not have been easier and was the perfect dish to warm our stomachs after all the freezing weather we've been having this winter!

Forgotten Jambalaya
Source: Taste of Home Magazine (February and March 2008)
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Prep Time: 30 minutes
Total Time: 5 hours
Makes: 11 servings

Ingredients:
1 can (14.5 oz) diced tomatoes, undrained
1 can (14.5 oz) beef or chicken broth
1 can (6 oz) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 tsp dried parsley flakes
2 tsp dried basil
1 1/2 tsp dried oregano
1 1/4 tsp salt
1/2 tsp cayenne pepper
1/2 tsp hot pepper sauce
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

Instructions:
1. In a 5-qt. slow cooker, combine the tomatoes, broth, and tomato paste. Stir in green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.
2. Cover and cook on low for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.

Forgotten Jambalaya

Spinach-Stuffed Manicotti & Vodka Blush Sauce

Spinach-Stuffed Manicotti & Vodka Blush Sauce
Source: Betty Crocker Ultimate Holiday Cookbook 
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Makes: 7 servings
Prep Time: 25 minutes
Total Time: 1 hour
Calories per serving: 420 calories

Ingredients:
1 box (8 oz) manicotti pasta shells (14 shells)
2 jars (25.5 oz each) organic garden vegetable pasta sauce
1/4 cup vodka
1/2 cup whipping cream
2 cups shredded Italian cheese blend (8 oz)
1/2 cup sun-dried tomatoes in oil, drained, chopped
1 container (15 oz) ricotta cheese
1 box (9 oz) frozen chopped spinach thawed, squeezed to drain
2 tbs thinly sliced fresh basil leaves

Instructions:
1. Heat oven to 375 degrees. Cook pasta shells as directed on box. Rinse with cold water to cool; drain.
2. Meanwhile, in 2-quart nonreactive saucepan, heat 1 jar of pasta sauce and the vodka to boiling. Reduce heat; simmer 3 minutes, stirring occasionally. Remove from heat; stir in whipping cream. Set aside.
3. In medium bowl, mix 1 cup of the cheese blend, the sun-dried tomatoes, ricotta cheese and spinach.
4. In ungreased 13X9 (3-quart) glass baking dish, spread 1 cup of pasta sauce from second jar (reserve remaining sauce for another use). Fill each pasta shell with about 3 tablespoons ricotta mixture; place over sauce in dish. Pour vodka sauce over filled shells.
5. Cover tightly with foil; bake 30 minutes or until sauce is bubbly. Uncover; sprinkle with remaining 1 cup cheese blend. Bake 5 minutes longer or until cheese is melted. Sprinkle with basil.

Spinach Manicotti with Vodka Blush Sauce

Supreme Pizza Chili

Supreme Pizza Chili
Source: Lori Bakes Gluten & Casein Free For Kids (LINK)
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Makes: 8 servings

Ingredients:
1 lb ground beef
1/2 lb bulk mild sausage, optional
1 (15 oz) can kidney beans, rinsed and drained
1/2 cup prepared pizza sauce
1 (14.5 oz) can diced tomatoes seasoned with Italian seasonings (garlic, basil, oregano)
1 (15 oz) can tomato sauce
1 cup water
3/4 cup sliced pepperoni
1 (4 oz) can sliced mushrooms, drained
1/3 cup sliced black olives
1/2 cup chopped green pepper
1/4 cup chopped onion
1 clove garlic, minced
1 tsp salt
1 tsp Itailian seasoning
1/8 tsp pepper
grated mozzarella cheese

Instructions:
1. In a large saucepan, cook beef, sausage, green pepper, onion, and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. 
2. Stir in beans, pizza sauce, tomato sauce, diced tomatoes, water, pepperoni, mushrooms, olives, Italian seasoning, salt, and pepper. 
3. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes or until chili reaches desired thickness. Garnish with cheese if desired.

Supreme Pizza Chili

Black Beans and Rice

Another rice and beans recipe since I loved my red beans and rice recipe! This one has lots of protein, fiber, and iron and not to mention, is gluten free and vegetarian!

Black Beans and Rice
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Makes: 4 servings
Total Time: 30 min

Ingredients:
2 1/4 cup water
1 cup rice
1 tbs olive oil
1 clove garlic, minced
4 tablespoons salsa
2 (15 ounce) cans black beans
1 (15 ounce) can diced tomatoes

Instructions:
1. Place the water in a saucepan and bring to a boil. Add the rice, cover; and cook over low heat for 20 minutes, or until most of the water is absorbed. Remove from the heat and let stand for 5 minutes, or until all the water is absorbed.
2. Meanwhile, place the olive oil in a saucepan over medium heat and add the garlic. Cook for 2 minutes and add the salsa. 
3. Drain the beans and add to the pan. Add the tomatoes with their juice and stir well.
4. Cook for 15 minutes or until most of the liquid is absorbed, and serve hot over the rice. 

Lemon Cream Noodles

This is one of my favorite recipes my mom came up with. It is super super easy and only a few ingredients. To make it a main dish, I added bite-size chicken pieces in with the pasta that I cooked beforehand. However, it would be a great side dish without the extra chicken too. Enjoy!

Lemon Cream Noodles
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Makes: 4 servings
Total Time: 15 min

Ingredients:
2 cups chicken broth
2 tbs lemon juice
1 cup small noodles (stelline)
1/2 cup heavy cream
salt and pepper

Instructions:
1. Heat chicken broth and lemon juice to boiling; stir in stelline.
2. Cover and cook on low heat, stirring occasionally until liquid is almost absorbed, about 10 minutes.
3. Remove from heat and allow to cool for a few minutes. Stir in heavy cream. Season with salt and pepper and enjoy.

Lemon Cream Noodles

Tortilla Soup

Tortilla Soup
Source: Adapted from College Cooking by Megan and Jill Carle (LINK)
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Makes: 4 servings
Total Time: 30 min

Ingredients:
6 corn tortillas
2 teaspoons canola oil
salt
1/2 pound boneless, skinless chicken breasts
1 (32-oz) container Mexican Tortilla flavored broth (Swanson brand)
1 cup water
1 cup salsa
1 (14-oz) can corn kernels
1 (15.25-oz) can black beans
1 cup shredded cheddar cheese (optional)

Instructions:
1. Preheat oven to 400 degrees. Cut 2 of the tortillas into thin strips and place on a baking sheet. Toss the strips in 1 teaspoon of the oil and season with salt. Bake for 7 to 10 minutes, until crisp.
2. Chop the remaining 4 tortillas into small (1/4- to 1/2 inch) pieces.
3. Cut the chicken into bite-size pieces and place in a large saucepan with the remaining 1 teaspoon of oil. Cook over medium-high heat, stirring occasionally, for 5 minutes. Add the broth, water, shopped tortillas, and salsa. Drain the both the corn and beans and add them both to the pan.
4. Bring the soup to a boil. Reduce the heat to medium-low, season with salt and pepper, and simmer for 15 minutes.
5. Ladle the soup into bowls and top with the cheese and crisp tortilla strips.

Tortilla Soup

Spaghetti with Tomatoes, Onions, and Bacon

Spaghetti with Tomatoes, Onions, and Bacon
Source: Adapted from 365 Ways to Cook Pasta
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Makes: 4 servings
Prep Time: 10 min
Total Time: 30 min

Ingredients:
1 pound spaghetti
4 slices bacon, cut into 1/4 inch pieces
1 cup chopped onion
1-2 garlic clove, minced
2 cups diced, fresh, ripe tomatoes
1-8 ounce can tomato sauce
fresh coarse ground black pepper
2 tablespoons chopped fresh parsley
grated Parmesan cheese

Instructions:
1. Saute bacon in a skillet until partially browned; drain and set bacon aside.
2. Add olive oil to the skillet; heat over low heat.
3. Add in onion; stir/saute until tender but not browned, about 5 minutes.
4. Add in garlic; saute 1 minute.
5. Add in tomatoes; cook, stirring to break up the tomatoes with the side of a spoon. Add in cooked bacon and tomato sauce. Simmer and stir until sauce is slightly thickened, about 10 minutes.
6. Season to taste with pepper.
7. Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente, about 6 minutes; drain.
8. Toss with the sauce and parsley; sprinkle with grated cheese and serve.

Lemon Spaghetti

I got this idea from my friend Katy's blog, Katy's Kitchen. I figured this would be a good dish to start ending the summer with since it is fresh and light.

Lemon Spaghetti
Source: Giada De Laurentiis (LINK)
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Makes: 6 servings
Prep Time: 10 min
Cook Time: 10 min

Ingredients:
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
salt and pepper
1 tablespoon lemon zest
1/3 cup fresh basil leaves, chopped

Instructions:
1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bit, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
2. Brain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil. 

I also added dried oregano to the sauce instead of garnishing with basil.

Lemon Spaghetti

Marinara Sauce

Marinara Sauce
Source: Tyler Florence (LINK)
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Makes: 4 servings
Prep Time: 10 min
Cook Time: 30 min

Ingredients:
2 tablespoons olive oil
medium onion, chopped
2 tsp garlic, minced
1 (28 ounce) can of crushed tomatoes 
1 tsp oregano, dried
1 tsp basil, dried
1 whole bay leaf
1/2 tsp sugar
salt and pepper to taste
(I also added 2 stalks of celery)

Instructions:
1. Over medium heat, heat oil in a large pot until hot. Add onion and garlic, saute for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs bay leaf, sugar, salt, and pepper. Also, add celery if desired.
2. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally.
3. Serve over pasta and sprinkle with Parmesan cheese.

Marinara Sauce

Rosemary-Baked Chicken with Potatoes

Inexpensive but delicious!

Rosemary-Baked Chicken with Potatoes
Source: McCormick
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Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Calories: 294 calories per serving

Ingredients:
2 tablespoons olive oil
1 tablespoon paprika
1 1/2 teaspoon rosemary leaves crushed
1 teaspoon Sea Salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
6 bone-in chicken thighs, skin removed (about 2 pounds)
1 1/2 pounds small red potatoes, halved

Instructions:
1. Preheat oven to 425 degrees. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl. Add chicken and potatoes; toss to coat well.
2. Arrange potatoes in single layer on foil-lined 15 X 10 X 1 -inch baking pan sprayed with no stick cooking spray. Bake 15 minutes.
3. Push potatoes to one side of the pan. Place chicken on pan. Bake 30 to 35 minutes longer or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

Rosemary-Baked Chicken with Potatoes

Bacon and Egg Spaghetti

Breakfast for dinner - bacon, eggs, and toast!

Bacon and Egg Spaghetti
Source: Recipe.com (LINK) 
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Makes: 4 servings
Calories: 470 calories/serving
Total Time: 30 minutes
   
Ingredients:
1 slice white or whole grain bread, cut into pieces
1/2 cup grated Parmesan cheese
2 1/2 tbsp extra-virgin olive oil
8 oz dried spaghetti
6 slices of bacon
3 cloves garlic, minced
1/2 tsp salt
1/4 tsp crushed red pepper
4 eggs

Instructions:
1. Preheat oven to 350 degrees. In a food processor, combine bread, 1 tablespoon of the Parmesan, and 1 1/2 teaspoon of the oil. Cover and process until coarse crumbs form. Spread in a 15 X 10 X 1- inch baking pan. Bake, uncovered, for 10 minutes or until golden. Cool on wire rack.
2. In a large pot, cook pasta according to package directions. Drain; set aside. Reserve 3/4 cup pasta water.
3. Meanwhile, in a large skillet cook bacon over medium heat until crisp; drain well on paper towels. Tear bacon into large pieces; set aside. Keep skillet warm, reserving 1 to 2 tablespoons of drippings in the skillet.
4. In the same large pot used for the pasta cook garlic in remaining 2 tablespoons of oil over medium-high heat for 1 minute. Add salt and crushed red pepper. Add cooked pasta water to desired consistency; toss to coat.
5. In the large skillet, heat bacon drippings over medium heat. Break eggs into skillet. Reduce heat to low; cook eggs 3 to 4 minutes or until desired doneness.
6. Divide spaghetti among 4 plates. Top with bacon and toasted bread crumbs. Serve with eggs.

Bacon and Egg Spaghetti

Turkey and Spicy Hummus Clubs

Turkey and Spicy Hummus Clubs
Source: Good Housekeeping Magazine (LINK) 
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Makes: 4 main-dish servings
Calories: 585 calories
Total Time: 20 minutes
   
Ingredients:
1 container (8 to 10 oz.) hummus
1 tbsp Asian chili sauce (Sriracha)
1/4 cup light mayonnaise
1/4 tsp smoked paprika
8 slices reduced-sodium bacon
12 slices multigrain bread, lightly toasted
8 oz thinly sliced reduced-sodium deli smoked turkey
2 cups arugula
2 medium tomatoes, sliced

Instructions:
1. In a small bowl, stir together hummus and chili sauce. In another small bowl, stir together mayonnaise and smoked paprika.
2. Place 4 slices bacon on paper-towel-lined microwave-safe plate. Cover with paper towel. Microwave on high for 3 to 4 minutes or until crisp. Repeat with remaining 4 slices bacon and clean paper towels. Let cool completely; crumble.
3. Spread 1 tablespoon mayonnaise on one side of 4 slices of bread. Spread 2 tablespoons of hummus on one side of remaining slices of bread.
4. For each sandwich: Place one-fourth of turkey on top. Layer 2 slices bacon, one-fourth of arugula, and one-fourth of tomatoes on top of mayo. Top with another slice of bread with hummus. 

Turkey and Spicy Hummus Club

Turkey and Spicy Hummus Club

Red Beans and Rice

Last December, my friends and I went on a service trip to New Orleans to help rebuild a house destroyed in Hurricane Katrina. The city of New Orleans was packed with as much history as it was with delicious food! During our visit, we tried "Nola" classics like po' boys, jambalaya, Cafe Du Monde beignets, crawfish etouffee, and red beans and rice. I found this recipe in a cookbook my mom got me for Christmas and I knew I had to try it. It definitely brought back some great memories from my Nola trip and makes me want to visit again soon! Geaux Tigers!

Red Beans and Rice
Source: Teens Cook by Megan and Jill Carle (LINK)
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Makes: 6 servings
   
Ingredients:
**Beans**
1 pound dried red kidney beans
1 large onion
2 stalks celery
3 tbs oil
6 (14-oz) cans vegetable broth
2 tsp garlic powder
1 bay leaf
2 tbs Cajun seasoning
Salt and pepper
1/2 cup chopped parsley
**Rice**
1 1/2 cups white rice
3 1/3 cups water
3/4 tsp salt
1 tbs butter

Instructions:
1. To prepare beans, soak the beans overnight in water and drain.
2. Peel the onion and chop the celery and onion into 1/2-inch pieces. Place the oil in a stockpot and add the onion and celery. Cook over medium-high heat for 10 minutes. 
3. Add the beans and vegetable stock to the pot and bring to a boil. Add the garlic powder, bay leaf, and Cajun seasoning and simmer uncovered over medium-low heat for 3 hours. Season to taste with salt and pepper. Stir in the parsley just before serving.
4. Meanwhile, prepare the rice by placing the rice, water, salt, and butter in a small saucepan over medium-high heat and bring to a boil. Decrease the heat to medium-low, cover, and simmer for 20 minutes. Remove the pan from the heat and fluff the rice with a fork.
5. Place some of the rice on each plate and top with some of the beans.

Red Beans and Rice

Taco-Roni

Taco-Roni
Source: Ready Set Eat (LINK)
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Prep Time: 5 min
Cook Time: 15 min
Makes: 6 servings (1 cup each)

Ingredients:
2 cans (15 oz each) Chef Boyardee Beefaroni Pasta
1 can (14.5 oz) Hunt's Diced Tomatoes, drained
1 can (15 oz) Rosarita Premium Whole Back Beans, drained, rinsed
1 cup frozen whole kernel corn
1 teaspoon ground cumin
1/4 cup shredded reduced fat Mexican cheese blend
1/2 cup broken yellow tortilla chips

Instructions:
1. Place Beefaroni, drained tomatoes, beans, corn and cumin in large saucepan; stir to combine.
2. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for 15 minutes. Sprinkle with cheese and broken chips just before serving.

Taco-Roni

Wedding Soup

Wedding Soup
Source: my Aunt Lisa
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Prep Time: 35 minutes
Makes: 10 servings
   
Ingredients:
1 large can College Inn Chicken Broth (48 oz)
3 cans Progresso Chickarina Soup (19 oz)
1 package chopped frozen spinach
3-4 eggs
1/4 cup grated Parmesan cheese (beat together with eggs)

Instructions:
1. Bring soups to a boil. Add spinach breaking it up with a fork.
2. Beat eggs and cheese together with a fork. Add egg and cheese mixture to boiling soup, stirring with a fork. Simmer for 30 minutes. 

Wedding Soup

Zucchini Primavera

This has always been one of my favorite pasta sauces my mom makes because I love zucchini and olives. This recipe is from her first cookbook she published. You can buy my mom's cookbook(s) from her website here. Enjoy! 

Zucchini Primavera
Source: Lori Bakes Gluten Free Cookbook
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Makes: 4 dozen
   
Ingredients:
2 tbs olive oil
1/2 cup onion, chopped
1 clove garlic, minced
1 (14.5 oz) can diced tomatoes
1 (6 oz) can tomato paste
1 cup water
1 chicken bouillon cube
1 cup zucchini, diced
1/2 cup slicked black olives
1/2 tsp salt
1/2 tsp Italian seasoning
Grated Parmesan cheese

Instructions:
1. In a large deep skillet, heat oil and saute onion and garlic until tender (about 1 minute). 
2. Add remaining ingredients; bring to a coil. Reduce heat and simmer uncovered for 15-20 minutes. 
3. Serve over hot, cooked pasta and sprinkle with Parmesan cheese before serving.

Zucchini Primavera

You can also substitute the cup of water and chicken bouillon for a cup a vegetable stock to make it vegetarian.