Fresh tomato Sauce Pomodoro

 

Recipe: Easy Fresh Tomato Sauce

Kathleen Flinn · Thank you!

Be sure to have all the ingredients ready before starting the sauce. It’s ready more quickly than you expect. Good tasting fresh tomatoes make all the difference here; cherry tomatoes work especially well and just need to be cut in half. Makes enough sauce for about four- to six-ounces of pasta, or two servings.
2 to 3 cloves garlic, minced
½ cup finely chopped onions
About one-pound tomatoes, chopped (I love making with garden tomatoes)
¼ cup white wine (optional) 
¼ cup hot pasta water
1 tablespoon minced parsley or basil
Pinch or two hot pepper flakes
¼ cup Parmesan cheese

Add oil to a sauté pan over high heat. Add the garlic and onions, briefly cook until softened. Add the tomatoes, a splash of wine (optional), any other vegetables (see below) and cook for about two to three minutes until all are softened. Add in the hot pasta water and cook until reduced and the rest of the ingredients begin to break down, about another two minutes. Remove from heat, add cheese and serve over hot pasta.

Variations:
-Add in a splash of cream at the end of cooking for a more creamy texture
-A handful of additional vegetables such as zucchini, artichokes, olives, asparagus can be added to extend the sauce and offer additional flavor. Be creative!
-Cooked shrimp or chicken can be added are the tomatoes

Easy Spaghetti Sauce
Cheaper, tastier and healthier than most jars of pasta sauce, this easy version can be made in the time that it takes to make your pasta and a quick salad. As an added bonus, you can add in vegetables or other flavorings. Makes four servings

4 tablespoons olive oil
¾ cup finely chopped onion , about half an onion)
1 ½ teaspoons mixed Italian herbs
4 cloves fresh garlic, finely chopped
1 (16-oz.) can tomato sauce (about two cups)
1/2 cup water
1 tablespoon balsamic vinegar (optional)
1 Bay leaf
In a saucepan over medium heat, cook and stir the onions and herbs in olive oil until tender. Add garlic, cook and stir for one minute. Add rest of the ingredients, bring to a boil then simmer uncovered on low heat for about 20 minutes. Taste, adjust seasonings.
Variations:
– About a half-cup of green and/or black olives for a puttanesca-style sauce
-A handful of finely chopped mushrooms
-Two tablespoons of red wine added just before simmering for a “cabernet” style sauce

What does pomodoro mean?

tomato

The word "pomodoro" comes from the Italian word "pomodoro," which means "tomato." The tomato is native to the western part of South America and was first cultivated by the Aztecs in Mexico.

Spaghetti and Meatballs

 

My Olivia loves meatballs so this is a win for her ~

from Two Peas and their Pod

Easy homemade meatballs served over a bed of spaghetti with hearty marinara sauce. This recipe is a family favorite!

Prep Time20minutes mins

Cook Time20minutes mins

Total Time40minutes mins

Course: Main Course

Cuisine: Italian

Keyword: spaghetti and meatballs

 

Servings: 8

 

Calories: 635kcal

Cook ModePrevent your screen from going dark

Ingredients

• 1 pound lean ground beef
• 1 pound ground Italian sausage
• 1 cup seasoned Italian bread crumbs
• 1/2 cup finely grated Parmesan cheese
• 2 cloves  garlic, minced
• 1 tablespoon finely chopped fresh basil
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon dried oregano
• 2 large eggs, beaten
• 1  teaspoon kosher salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• Marinara sauce, for serving
• 1 pound spaghetti
• Parmesan cheese and fresh basil, for garnish, if desired
• Instructions

• Preheat oven to 400 degrees F.
• In a large bowl, add beef, sausage, bread crumbs, cheese, garlic, herbs, eggs, salt, and pepper. Stir together until combined. Roll meat mixture into 2-inch sized meatballs.
• In a large, heavy pot heat olive oil over medium-high heat. When the oil shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a plate that has been lined with paper towels, as each batch is finished.
• Place meatballs on a large baking sheet and bake for 10 minutes or until meatballs are cooked all the way through. Remove from oven.
• Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
• While the spaghetti is cooking, put meatballs in a large pot and cover with your favorite marinara sauce. Heat over medium-low heat.
• When the spaghetti is done cooking, drain and place in a large serving bowl. Top with meatballs and marinara sauce. Garnish with Parmesan cheese and chopped fresh basil, if desired. Serve immediately.

Notes

Note-we like to use our slow cooker marinara sauce for this recipe, but you can use our Easy Marinara Sauce or store-bought sauce too. 

To freeze the sauce, let it cool completely. Pour into freezer-safe containers or jars, leaving an inch of space at the top. Freeze for up to 3 months.

To freeze the meatballs, let them cool and then place in a freezer container or bag. Freeze for up to 3 months. Defrost in the refrigerator overnight. Place the meatballs and sauce in a large pot and reheat over medium heat on the stovetop.

Make fresh spaghetti and serve!

Baked Chicken Parmesan

 Most chicken parmesan recipes take tons of effort and a lot longer to prepare. I am so glad that this chicken parmesan recipe is so much easier than that. It tastes like it’s been cooking for a long time, and the seasonings have married beautifully. But in reality, you can easily throw this meal together at the last minute and its perfection.

I love this easy chicken parmesan for many reasons, but the fact that it’s satisfying and delicious are my top reasons. The chicken parm keeps you full and goes lovely with veggies, salads, or even bread.

from Gimmedelicious here - more pics too

Baked Chicken Parmesan

Healthy oven baked chicken parmesan is crispy on the outside and tender on the inside with no frying required. This easy method makes the most FLAVORFUL chicken parmesan in under 30 minutes!   DOUBLE for a larger family

Prep Time7minutes mins

Cook Time23minutes mins

0minutes mins

Total Time30minutes mins

Course: Dinner

Cuisine: American

Keyword: baked, chicken, dinner, easy

 

Servings: 4 servings

 

Author: Layla Atik

Equipment

• Mixing Bowls

Ingredients

• 2 chicken breasts (approx. 1lb.)
• 2 tablespoons olive oil
• 1 cup panko bread crumbs
• 1/2 cup parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 egg
  
• 1 cup marinara sauce
• 1 cup shredded mozzarella (or 4 slices fresh mozzarella)

Instructions

• Preheat the oven to 425F. Grease a sheet pan with 2 tablespoon olive oil and set aside.
• Slice chicken breasts in half lengthwise to make 4 fillets total. Pound to even thickness if desired.
• In a shallow bowl, combine the panko breadcrumbs, parmesan, garlic powder, oregano, salt & pepper. In a small bowl, whisk the egg.
• Dip each chicken fillet into the egg mixture then into the bread crumb mixture, coating both sides well. Transfer to the prepared baking sheet.
• Bake for 15 minutes then flip onto the other side and top each chicken with 3-4 tablespoons of marinara sauce and a generous handful of mozzarella cheese (or 1 fresh slice).
• Return to the oven and bake an additional 5-7 minutes or until the cheese is melted and the chicken is cooked through. Brown under broiler for 2-3 minutes if desired.

Nutrition

Serving: 1serving | Calories: 401kcal | Carbohydrates: 16g | Protein: 36g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1519mg | Potassium: 663mg | Fiber: 2g | Sugar: 4g | Vitamin A: 650IU | Vitamin C: 6mg | Calcium: 345mg | Iron: 2mg

HOW DO YOU STORE LEFTOVER CHICKEN PARMESAN?

If you end up with leftover chicken parmesan, you can easily save them. Store the chicken in an airtight container and place it in the fridge for up to 4 days. This is a wonderful chicken recipe for meal prepping.

Additionally, you can freeze the baked chicken parmesan too. Again, you will want to store it in a container that is airtight. It will last up to 2 months in the freezer.

To heat up the chicken, you will need to thaw the chicken in the fridge overnight or until it’s defrosted. Then you can warm it in the oven at 325 degrees for 10-12 minutes or until it’s hot. You can also put the breaded chicken parmesan in the microwave for 1-2 minutes or until hot. It warms up fairly quickly, so make sure not to heat it for too long.

This is my dish I made and Ashley Olson came and had a bit - she loved - easy easy and yummy!

We still laugh about it and I'm glad she could enjoy~

Fettucine Carbonara - fast easy winner

 When we have leftover ham I always make this dish.

best pic online I could find ~ This is my daughter Olivia's most requested meal as a child.  She loves fettucine and white sauces.

12 oz. package fettucine

1/2 cup butter or margarine

1/3 cup sliced green onions

1 small can mushrooms

8 oz. package of cream cheese

1 1/4 cup milk

1 1/2 cup julienne cut ham

1/2 cup parmesan cheese

Cook Fettucine noodles.  In a large sauce pan sauté mushrooms and onions in the butter for 5 minutes.  Add cream cheese  and milk. Continue stirring over medium heat until thickened.  Add ham and parmesan cheese.   Pour over the noodles and eat right away.

I believe it's called Carbonara since it's not a cream sauce but you use cream cheese and milk to create a thicker creamy sauce which comes together no fuss easy like, and tastes great.

Super Shell Pasta

 I've had this recipe since a kid, and I loved this pic online with the fresh basil on top and extra mozzarella on top.

Ingredients:

Super Shells

1 cup diced Mozzerella (more if want some on top)

2 eggs slightly beaten

1 tsp. dried parsley

16 oz. cottage cheese or ricotta cheese

1 cup cheddar cheese grated  (divided)

2 shakes of salt and pepper

1 15 oz. can tomato sauce

1/2 tsp. minced onion

1/2 tsp. Italian Seasoning

1/2 tsp. Garlic salt

¾ cup fresh basil leaves finely chopped (about 8 to 10 leaves) for garnish

Cook Pasta Shells 15 min. drain and put on some wax paper

Mix eggs, cottage cheese, mozzerella and 1/2 cup of cheddar grated, salt and pepper and parsley

Mix tomatoe sauce, minced onion, garlic and Italian Seasonings

Cover a small am of seasoned tomato sauce on the bottom of the pan

Fill shells with cheese mixture (I use medium cookie scoop)

Pour sauce over and sprinkle left over cheddar (mozzarella optional) 

Cover

Cook 350 degrees for 35 min.

stand 5-10 min.

Enjoy~