Creamy Lemon Basil Pasta

This pasta dish is incredible. The creamy texture of the sauce is flavored with zesty lemon and freshly-picked basil.

Remember the to die for Creamy Garlic and Mushroom Pasta recipe I posted a few weeks ago? Well, this Lemon Basil spin-off is equally delicious. It's another simple recipe I recommend making NOW!

Creamy Lemon Basil Pasta
Ingredients:
·2 tsp extra virgin olive oil (EVOO)
·1 TBS minced garlic
·2 TBS butter, divided
·¼ tsp salt
·½ tsp pepper
·1½ cups homemade chicken stock
·2 cups water
·½ lb gluten free spaghetti noodles
·1 cup shredded parmesan cheese
·¾ cup half ‘n half
·Handful of torn fresh basil, to taste
·One lemon, zested

Directions:
In a large pot, heat the EVOO over medium heat. Add the garlic and stir for 1 minute. Add butter, heat until melted. Add salt, pepper, chicken stock, and water. Raise the heat to medium-high and let it come to a boil.

Once boiling, add the pasta and cook for as long as the box’s directions indicate.

Once the pasta is cooked to al dente, reduce the heat to medium and mix in the parmesan cheese until melted. Remove from heat and stir in the half ‘n half, basil, and lemon zest. Serve.

Parmesan Roasted Zucchini

Parmesan Roasted Zucchini is the BEST way to prepare zucchini! I loved it so much that I ate the entire plate. By myself. In one sitting. It's that good. The zucchini is tender, juicy, cheesy, and flavorful.


Click here for recipe from Budget Savvy Diva

Flourless Zucchini Brownies

I am shocked at how good these Flourless Zucchini Browines taste. They are moist and flavorful. I added cocoa powder to the original recipe, which gives them a nice chocolate flavor.


Flourless Zucchini Brownies
Adapted from Delighted Momma

Ingredients:
·1 cup almond butter
·1½ cups zucchini, shredded into strips and then chopped
·⅓ cup honey
·1 egg
·1 tsp vanilla
·1 tsp baking soda
·½ tsp cinnamon
·1½ TBS cocoa powder
·1 cup mini dark chocolate chips

Directions:
Preheat oven to 350°. Combine all ingredients into a large bowl and then pour into a greased 9x9 pan. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Mushroom-Stuffed Eggplant

The combination of eggplant and mushrooms add meatiness to this vegetarian meal. It's loaded with cheese, which makes it a very tasty meal that is satisfying enough to serve as a main dish.

It's eggplant season and here are a few of my favorite eggplant recipes: Eggplant Parmesan, Eggplant Pizza, Grilled Italian Eggplant, and Eggplant and Cheddar Rice Sandwiches.

Mushroom-Stuffed Eggplant
Adapted from Everyday with Rachael Ray

Ingredients:
·1 medium eggplant
·2 TBS butter
·10 oz. fresh mushrooms, chopped
·1 onion, chopped
·½ tsp dried sage
·½ cup shredded mozzarella
·3-4 slices of mozzarella

Directions:
Preheat oven to 375°. Wrap eggplant in foil and cook until tender, about 20 minutes. In a skillet over medium heat, melt butter. Add mushrooms, stirring and cooking until tender, about 5 minutes. Add onion and sage, cook for 2 minutes. Remove from heat and stir in shredded mozzarella. Cut the eggplant in thirds or fourths. Make a lengthwise slit down the center of each eggplant slice. Stuff with mushroom mixture and top with a slice of mozzarella cheese. Place in a baking dish and bake until the cheese is melted, about 7-10 minutes.

Creamy Garlic and Mushroom Pasta

You need to make this Creamy Garlic and Mushroom Pasta recipe NOW! It's to die for. The creamy sauce is rich with garlic, tossed with mushrooms, and then topped with fresh parsley.

I absolutely loved this recipe and will be making it again very, very soon. I'm excited to try other mix-in variations like chicken. This dish reminded me of a non-jerk-chicken dish my husband and I had on our honeymoon in Jamaica a few years ago. So, so good!

Creamy Garlic and Mushroom Pasta
Adapted from The Cheese Pusher

Ingredients:
·2 tsp extra virgin olive oil (EVOO)
·1 TBS minced garlic
·5-10 Monterey mushrooms, sliced
·3 TBS butter, divided
·¼ tsp salt
·½ tsp pepper
·1½ cups homemade chicken stock
·2 cups water
·½ lb gluten free spaghetti noodles
·1 cup shredded parmesan cheese
·¾ cup half ‘n half
·2 TBS fresh parsley, chopped

Directions:
In a large pot, heat the EVOO over medium heat. Add the garlic and stir for 1 minute. Add 2 TBS butter, heat until melted. Add salt, pepper, chicken stock, and water. Raise the heat to medium-high and let it come to a boil.

Once boiling, add the pasta and cook for as long as the box’s directions indicate. Meanwhile, sauté the mushrooms in 1 TBS of melted butter in a skillet over medium heat.

Once the pasta is cooked to al dente, reduce the heat to medium and mix in the parmesan cheese until melted. Remove from heat and stir in the half ‘n half, parsley, and mushrooms. Serve.


I've also shared this recipe on: Slightly Indulgent Tuesday, Gluten Free Wednesdays

Buffalo Chicken Meatballs

Mike and I are buffalo chicken lovers, and this recipe for Buffalo Chicken Meatballs didn't disappoint. All of the flavors of buffalo chicken that we love (hot sauce, celery, chicken) are combined into small meatballs. We prefer ranch over blue cheese, so we dunked our Buffalo Chicken Meatballs into Protein Ranch Dressing.

If you are also a buffalo chicken lover, here are our favorite ways to enjoy it from appetizers to snacks to main meals: Buffalo Chicken Nachos, Healthier Buffalo Chicken Dip, Buffalo Chicken (Crockpot), Buffalo Chicken and Potato Casserole, Buffalo Chicken Quinoa Mac & Cheese, Buffalo Chicken Tacos, Hot Buffalo Chicken and Cheddar Sandwich, Jalapeno Buffalo Chicken Mac & Cheese.

Click here for recipe from Rachael Ray