A good pasta sauce is worth its weight in gold. You can make a big batch all at once and freeze whatever you have left over for easy weeknight meals. You can make spaghetti, lasagna, penne, its so versatile and a great tool to have in your cooking wheelhouse! 

Ingredients: 

1 tablespoons olive oil

1 yellow onion

2 cloves garlic, minced

1 pound ground beef

1/2 cup red wine

1 can (28 ounces) crushed tomatoes 

1 tablespoon fresh parsley

1 tsp kosher salt

1/2 tsp lavender salt

1/2 tsp pepper

Heat your oil, the chop and add your onion in a medium saute pan until the onion is soft and translucent. Add the garlic and cook for 30-60 seconds. Add your ground beef and cook until brown and cooked through. Remove your meat mixture. Add your wine and deglaze your pan for 2-3 minutes on high heat. Stir in your tomatoes, parsley, salt, pepper, and add back your meat. Simmer for 15 minutes. 

We hope you enjoy this easy and oh so delicious cooking staple. 
Bon Apetite! 

I bet if you are a long term reader, you are can guess what I'm going to say next. There seems to be a theme among our recipes around here lately. They are easy, one pot, simple, healthy meals that come together in a snap. Well tonights dinner is no different! I love spaghetti and so does my family, but sometimes you want to elevate your dish just a bit from the traditional. This meal is a great spin on a traditional italian dish. It's hearty hunks of delectable ham are delicious, but the white wine lemon sauce keeps it light and perfect for spring. 

Ingredients: 

8 ounces spaghetti noodles

1 can navy beans, drained and rinsed

1/2 cup white wine

1/4 cup butter

1 cup ham, cubed

2 tablespoons fresh taragon

juice of 1 lemon

salt and pepper

Directons: 

Boil your spagetti until al dente. While that cooks, melt your butter and add your white wine. Boil until reduced. Add your ham, lemon, and tarragon to your sauce. Once spagetti is cooked, add the spagetti and beans to the sauce and stir until combined. Salt and pepper to taste. 

See? Easy, fresh, and fantanstic. 

Enjoy!

This has got to be the tastiest lasagna that I have ever tasted. It comes together with a few untraditional ingredients, but that's what makes it extra special and extra flavorful. 

Ingredients: 

1/2 package whole wheat lasagna noodles

4 sprigs fresh rosmary

1/2 small package of lowfat cottage cheese

1 egg

1 ounce goat cheese

3 ounces sliced havarti cheese

3 ounces sliced gouda cheese 

salt & pepper

 1 tsp italian seasoning

1/2 cup seasoned tomato sauce

1 pkg baby portobello mushrooms

1 tablespoon olive oil

2 tablespoons red wine

1/2 small onion, diced

Directions: 

Heat a large skillet and warm your olive oil. Slice your mushrooms (or if you are lazy like me, just break them over the pan into bite sized peices). Add your mushrooms and onion to the pan and cook on medium heat until they reduce down. Add your red wine and about a tsp of chopped rosemary until all the liquid is absorbed. Once your mushrooms have reduced down properly, remove them from the heat. In the mean time, boil a bot of salted water and boil your lasagna noodles for 8 minutes. While that boils, mix your goat cheese, cottage cheese, egg, salt & pepper, and a tsp of chopped rosemary. In a 9x9 casserole dish layer your noodles, then spoon some of the cottage cheese mixture over it, then spoon some of your tomato sauce over that. Then add another layer of noodles. Spoons some additional cottage cheese mixture, then add your mushroom mixture in a thin layer. Then add another layer of noodles. Spoon the remaining cottage cheese mixture on top, and some additional sauce. One more layer of noodles, some additional sauce, then top with your sliced cheese and italian seasoning. Bake in your oven at 375 for 35 minutes or until the cheese on top is golden and bubbly. 

This lasagna is much creamier and less sauce based than most lasagnas. Its meatless, but packs a hearty punch with your wine drenched mushrooms. You also have the wonderful depth of flavor from the rosemary. This is a lasagna you will be so happy you can go back for seconds with. Enjoy!

For a recipe to make it into The Nelson Family cook book, you know it's gotta be good. This is Peggy's famous Thai Chicken Pasta Salad. It's a wonderful cook ahead meal that refrigerates well and makes delicious left overs. Its full of healthy vegetables and proteins and has a delightful asian flavor to it. You will be very happy to add this to your own recipe book. 

Ingredients: 

Marinade: 

1 tbs seasame seed oil

1/4 cup sugar

1/4 cup rice vinegar

1/4 cup soy sauce

1 clove garlic

1 tbs grated ginger root

1 tbs lime juice

4 boneless skinless chicken breasts

Dressing: 

1/2 cup oil 

2 tbs soy sauce

1 tbs sesame oil

1/4 cup rice wine vinegar

1/4 cup brown sugar

1 clove garlic, minced

 1 tbs fresh grated ginger

1 tbs peanut butter

2 tsp fresh lime juice

10 drops hot sauce (optional)

Salad: 

8 ounces vermicelli

1 bunch green onions (sliced) 

1 ted pepper (thinly sliced) 

1 cup carrots (shredded)

1/4 cup roasted peanuts

Directions: 

Combine marinade ingredients. Marinate chicken for 1 hour. Cook chicken until juices run clear or until white inside. Chop into small pieces and chill. Make dressing and mix well. Refrigerate and allow flavors to blend. Cook pasta, drain, and run cold water over the pasta to cool. Combine noodles, veggies, chicken. Just before serving, mix in the dressing and peanuts. Makes 6 servings. 

A delicious pasta with unique flavors that you won't soon forget. Give this recipe a whirl and let us know what you think!