Three Cheese Baked Rigatoni

It is 69 degrees outside today and I will definitely take this beautiful Fall weather any time, especially when Thanksgiving is only one week away! This baked, hot, cheesy, Italian goodness will keep you warm this winter once temperatures start to drop. In this hearty dish, rigatoni noodles are packed full off fresh zucchini, mushrooms, yellow onion and mild Italian sausage. It is then topped with fresh mozzarella and baked to perfection! This is a great dish for large groups or cut the recipe in half for only four servings.

Adapted from KitchenRunway.com

You Will Need:

• 1 pound rigatoni pasta
• 12 oz, weight ground mild Italian sausage
• 1 Tbsp Olive Oil
• 1/2 whole Large Onion, diced
• 2 whole large zucchinis, quartered and sliced
• 10 oz, weight baby portabella mushrooms, sliced
• 1 jar of your favorite pasta sauce (24 Oz.)
• 15 oz, weight low fat ricotta cheese
• 7 oz, weight shredded mozzarella cheese, divided
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cups shredded parmesan cheese

Here We Go:

• Preheat oven to 400ºF
• Boil rigatoni in salted boiling water for 10 minutes, then drain
• While pasta is cooking, coat a large pan with olive oil and saute Italian sausage over medium to medium high heat until brown
• Remove sausage from pan, leaving juices in the pan and add onions to pan and cook until soft and the onions start to brown
• Add zucchinis and mushroom and saute until tender and add sausage back to the pan
• Add pasta sauce, salt and pepper and stir to combine
• Simmer for about 2 minutes and then add the ricotta and stir to combine
• Add half of the mozzarella cheese and turn off heat and stir to melt the mozzarella cheese
• Add pasta and stir to coat. Season to taste with salt and pepper
• Spray a large baking dish with cooking spray and pour the pasta into the dish
• Top with remaining mozzarella and Parmesan cheese and bake for 15 minutes

Makes 6-8 Servings
Happy Feasting!

Slow Cooker Thai Chicken with Vegetables

I love when Fall has officially arrived and you can spend the weekend in jeans, boots and a light sweater. I am happy to say that has become my weekend routine. With temperatures quickly dropping, I have been feeling the need to make hearty, warm soups and slow cooker favorites. This thai chicken is so flavorful and filling. With tender chunks of chicken, carrots, peppers and onions this curry is perfect for a crisp October night. Serve it over brown rice with garlic naan for an even more satisfying meal.

Adapted from: Food.com

You Will Need:

• 1 (14 ounce) can light coconut milk
• 1/4 cup flour
• 1 Tbsp red curry paste
• 2 tsp curry powder 
• 1 Tbsp minced garlic
• 1 tsp salt
• 4 chicken breasts, cut into bite-sized pieces
• 1 medium yellow onion, halved and thinly sliced
• 2 large carrots, thinly sliced
• 1 medium green pepper, quartered and sliced
• 1 medium red pepper, quartered and sliced

Here We Go:

• Whisk coconut milk, flour, curry powder and curry paste in slow-cooker until smooth
• Whisk in garlic and salt
• Add chicken, onion, and carrots
• Stir to mix
• Scatter red and green peppers over top
• Cover and cook on low 6 to 8 hours until chicken and vegetables are tender; stir occasionally

Serve 4
Happy Feasting!

Coconut Chicken Curry

What a wonderful trip! We got back very late last night from the beautiful island of Curacao. As I dragged myself out of bed this morning and headed to work, I was still dreaming of our days lounging on the beach, snorkeling, afternoon happy hours by the pool and our delicious dinners. Speaking of our dinners, we had many wonderful southern caribbean favorites. The lamb and chicken curry dishes were to die for and the seafood tasted so fresh that I am almost positive it was caught the same day that we were eating it!

Since I don't think I will be able to go back to Curacao anytime in the near future, I at least thought that we could have one more curry feast before the Caribean flavors of our trip are just a distant memory. This coconut chicken curry is mouth-watering delicious. I could of sworn if I closed my eyes hard enough that I was back on the beach in Curacao.

Source: AllRecipes.com

You Will Need:

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 tsp salt and pepper, or to taste
• 1 1/2 Tbsp vegetable oil
• 2 Tbsp curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 1 (14 oz) can coconut milk
• 1 (14.5 oz) can stewed, diced tomatoes
• 1 (8 oz) can tomato sauce
• 3 Tbsp sugar

Here We Go:

• Season chicken pieces with salt and pepper 
• Heat oil and curry powder in a large skillet over medium-high heat for two minutes
• Stir in onions and garlic, and cook 1 minute more
• Add chicken, tossing lightly to coat with curry oil
• Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear
• Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes
• Serve over brown rice with naan bread

Serves 6
Happy Feasting!