Joanna Anastasia

Parmesan

Easy creamy Parmesan chicken pasta

this amazing pasta dish is perfect for a busy weeknight dinner, as it's so fast to put together!  Creamy, garlicky and cheesy, will satisfy everyone around the table! #pasta #easydinner

I’m so happy that the weather is finally cooling down, as it lets me cook more, and enjoy the comfort food once again! And this easy creamy Parmesan chicken pasta, is so good, that you’ll want to make it over and over again!

And, since it’s full of fresh tomatoes and peppers, it’s actually on the healthy side! Also, you can make this dish even easier, by using some ready grilled, or baked chicken. If you do so, it’ll be on the table within 30 minutes, promise!

this pasta is soo good, it's crazy! Easy creamy Parmesan chicken pasta, perfect weeknight dinner!

So no surprise, that this creamy pasta is one of my kids favorite dish, they like it so much that they somehow forget all the bell peepers that usually they are not that crazy about, and eat them too !

What you’ll need:

1 cup of cooked or grilled chicken in cubes
3 large fresh tomatoes / or 1 cup of canned diced tomatoes
2 large red and green bell peppers
2 garlic cloves
1/4 cup green olives

1 cup cooking cream

1/4 cup grated Parmesan cheese

1 package of spaghetti or linguine pasta

fresh parsley

Cook pasta. Cut peppers in stripes, and tomatoes in cubes. Start by cooking the peppers on olive oil for around 5 minutes, then add the tomatoes and pressed garlic. After another 5 minutes add olives cut in pieces and cooking cream. Let it simmer for 3 to 4 minutes, and add cooked chicken cubes, and Parmesan cheese. Let it simmer a bit, and serve!

easy creamy Parmesan chicken pasta, great family friendly recipe!

Serve with fresh parsley and enjoy!

Harvest quinoa salad

Harvest quinoa salad

This is one extremely satisfying harvest quinoa salad, that also happens to be a very healthy vegetarian meal! Made with grilled (or slow roasted) fall veggies, Parmesan cheese, red quinoa and sweet balsamic vinegar, satisfies even the pinkest of eaters!

Since I discovered GoGoQuinoa earlier this summer, quinoa salads have been my go-to vegetarian dinner. Because I try to feed my family with vegetarian dinners 3 times a week, sometimes I’m short on ideas. But a quiooa salad is always a fast, easy to make and a super nutritious meal.

I always add some sort of cheese ( my kids are obsessed with cheese) and herbs. Parmesan works great with the sweetness of rosted vegetables, and fresh basil and romarin add this extra flavour to the salad.

Being honest, I first introduced red quinoa to my kids as a sort of rice.. And then, when they tried it and approved it, I explained what the real name was.

What I used:

1 cup Red Quinoa

3 big carrots
1 medium eggplant
2 medium zucchini
4 garlic cloves
Fresh rosemary

1/4 cup Parmesan flakes
1/4 cup fresh basil

2 tablespoons Olive oil
1 tablespoon Balsamic vinegar
1/2 tablespoon Maple sirup
( roasted garlic cloves)

Cut vegetables in cubes,add garlic cloves and roast on 350F until soft( around 40 min). After around 20 min outs add garlic cloves and rosemary. When the veggies are ready, let them cool down, and take the roasted garlic cloves out. You’ll need to add them to your dressing.

Harvest quinoa salad

Meanwhile cook one cup of quinoa according to the instructions on the box.

When your veggies are roasted and the red quinoa is cooked, mix everything together, add Parmesan cheese and dressing.

If you feel adventurous, add rocket salad! I love the mix of grains with leaves, but if you’re cooing for a family it might be a bit too much for some picky eaters..although my almost 4 yearly old loved it! It was my soon-to-be toddler who really didn’t appreciate this upgrade.

Harvest quinoa salad

And if you’re looking for a very children friendly quinoa recipe, have a look at this one here:

Kid friendly quinoa salad

I got this product free for review. All opinions remain my own.

Mushrooms and kale skinny vegetarian lasagna

Mash rooms and kale skinny vegetarian lasagna

My dear readers, here is a secret : this vegetarian skinny lasagna, with mushrooms and kale, is as good as a regular one, but so much healthier! Just don’t say so to any toddler, because they don’t need to know. Although I assure you, they’ll love it! My little girl, who usually isn’t the biggest kale fan (she says it’s to difficult to chew on) didn’t even noticed that this vegetarian skinny lasagna, is loaded with kale.

Mash rooms and kale skinny vegetarian lasagna

Pasta for lasagna
2 cups kale cut in pieces
1 cup leek
3 garlic cloves, crushed
1 cup low fat cottage cheese

2 cups mushrooms

1 cup of low fat cheddar

3 cups crushed tomatoes
Pinch of cumin
Pinch of chilli powder
Salt & green pepper
Olive oil

1/4 cup Parmesan

Cook the lasagna pasta until it’s al dente, and set aside. Stir fry leek with kale and garlic on olive oil, until leek starts to soften. Put aside and add cottage cheese. Cook crushed tomatoes with all the spices, for around 15 minutes. Meanwhile stir fry the mushrooms until soft.

Now it’s the time to assemble this mushroom and kale lasagna: pour some tomato sauce on the bottom of your dish, and then place stripes of lasagna. Now pour the kale and cottage cheese mixture on the lasagna stripes. Top it with more lasagna stripes, a bit of tomato sauce, all of the mushrooms, a bit of cheddar. Top with remaining lasagna pasta, the rest of tomato sauce and Parmesan cheese.

mushrooms and kale skinny lasagna

Cook in the oven heated on 350F for around 20 minutes. Since everything was already almost cooked all you need is the flavones to mix together and the cheese to melt.

I’m sure you’ll love this healthier, kale version of a classic lasagna!

Simple and delicious Parmesan & leek quiche

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Here is another’s recipe for a no fail weekday vegetarian dinner. Takes no more than 10 minutes of preparation, and around 45 minutes of baking ; great when it’s still warm , amazing when cooled down. And even thought full of comforting cheesy flavour , it’s still a quite healthy dinner option. However I must admit that I made it with a store bought pie crust, and I’m not really proud of that.. But it does speed things up!

Frozen pie crust

5 eggs
1/4 cup milk
1 teaspoon Dijon mustard
Salt&pepper
2 tablespoons flour

1 big leek
1 cup of shredded cheese ( half cheddar, half Parmesan )

In a bowl whisk together eggs, milk, mustard , salt &pepper. Add slowly flour and make sure it blends well with the rest of your mixture. Add leek cut in to little round pieces and cheese, and pour in to crust. Bake on 400F for around 45 minute. Serve with a simple salad and enjoy your evening 🙂 .

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Croissant Parmesan & ham

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Sometimes the perfect lunch is simply a sandwich. Actually that’s my perfect lunch, I’m just addicted to bread 🙂 artisanal and fresh from the bakery! So this is such a perfect combination of savoury and sweet, buttery and crunchy.. If you never made sandwiches with croissants you really need to try it. And do I need to add that fresh Parmesan is what makes the difference between ordinary and exceptional ? 🙂


Croissant
Butter
Slices of Parmesan cheese
Your favourite ham
Tomato & salad

To feel like you are actually having your lunch in Europe, grab a glass of good white vine and forget about everything you are supposed to do, just enjoy the moment 🙂 .