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EASY Creamy Chicken & Spinach Pasta

Sometimes I wish I had the Staples easy button in my kitchen. I would come home from work, press my easy button, and BAM! My dinner would be ready, complete with healthy veggies and fiber filled creations, the table would be set, and all would be well in the world. Ahhhh yes... Unfortunately this will never be a reality (or will it? We've got robots, no? It might happen..no?) so the next best thing is the slow cooker (as I've mentioned) and super easy, healthy recipes, like the one I have for you today. This pasta comes out creamy and tasting like it's going to cost you 1000 calories. But it doesn't, which my ass is very thankful for. I believe it's from Chatelaine magazine, but don't quote me on that. Creamy Chicken and Spinach Pasta 1 T oil 12oz chicken breasts cubed (I used about 5 and cut them up, so much more then 12oz) 1 onion chopped (I used 2) 2 garlic minced 1/2 tsp pepper (who really measures this??) 2 T flour 1 c...

Red Curry Peanut Noodles

I was supposed to make this for dinner Thursday night, but we got lazy (ok, I got lazy) and ordered pizza instead. Friday, I didn't feel like cooking, so hubby was on bbq duty (veal chops..yum!). Saturday we went out all day, came home late, and only had enough energy for eggs, bacon and toast (I love breakfast for dinner). So here we are, Sunday evening. Hubby has been sleeping on the couch all day after a grueling soccer game in the heat this morning (they won, 6-2, he got one goal) and my daughter and her friend (who is staying for dinner) are out playing at the park. It's the perfect time to make a quick, tasty dinner. So Red Curry Peanut Noodles it is! Thanks Chatelaine ! Red Curry Peanut Noodles - Chatelaine Magazine Red Curry Peanut Noodles 1/2 pkg spaghetti (I used a full box) 1/3c peanut butter (I used 2/3's of a cup) 3 T curry paste (I used 6 T of thai red curry paste) 3 T soy sauce (I used 6 T) 2 T honey (I used 4 T...

Sausages With Acorn Squash And Onions

Do you know your sausages? I used to get very confused when a recipe called for a specific sausage - Italian, Andouille, Chorizo, Merguez, Bratwurst, Hungarian, the choices are endless. It took me a while to understand the differences among the various types available, and I did that by tasting, tasting, tasting! And of course researching as well. My new favorite sausage is Andouille. So even when a recipe calls for some other type, I most often sub in the Andouille when I can find them at the local grocery store. Andouille is a heavily smoked pork sausage, usually made from chunks rather than ground meat and is seasoned well with spices, onions and garlic. It's flavor is intense, and it adds dimension to any sausage dish. Try it, you'll love it! I have also been making attempts at recipes using only in-season, low budget ingredients. The holidays really emptied the good ol' bank account, and I guess our 10 day trip to Mexico contrib...

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