Veggies and Bow Ties with Pesto

-12 ounces bow tie pasta
-1 Tbsp olive oil
-1/2 lb green beans OR asparagus, trimmed and cut into 2-inch pieces
-1 yellow or red pepper, diced
-1 small zucchini, peeled and halved lengthwise and cut into 1/4 inch moons
-2 cloves garlic, sliced
-1/2 C. prepared pesto
-1/4 C. heavy cream
-1 C. grape tomatoes, halved
-1/2 tsp salt

Bring a large pot of salted water to boiling. Add bow ties and cook following package directions, about 8 minutes. Drain. Meanwhile, heat oil in a large nonstick skillet over medium high heat. Add green beans and pepper, cook 5 minutes. Add zucchini and garlic. Cook 2 minutes. Stir in pesto and heavy cream, cook 1 minute. Stir in tomatoes and salt and remove from heat. Add cooked bow-ties to sauce and toss well to combine.

Pork Chops with Golden Applesauce

-3-4 golden delicious apples, chopped
-2 tsp lemon juice
-2 ounces golden raisens
-1-inch piece fresh ginger root
-3 Tbsp light brown sugar
-2 C. apple juice or cider
-1/2 tsp ground cinnamon
-1/4 tsp nutmeg
-2 Tbsp veg oil
-4 boneless pork loin chops
-salt and pepper to taste
-2 Tbsp butter

Combine first 8 ingredients in a medium pot placed over medium high heat and cook until chunky sauce forms, 10-12 minutes, stirring occasionally. It should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from heat.
Heat a large nonstick skillet over medium high heat. Add oil to pan. Season chops with S & P. Cook chops until brown and start to caramelize. Remove from heat and let the rest. Deglaze the pan with a splash of apple juice and 2 Tbsp of butter. Pour pan sauce over chops. Remove ginger piece from sauce and top chops with generous portions of warm applesauce.

Emeril's three-cheese baked Macaroni

-course salt
-1/2 lb elbow mac
-3 slices bacon, diced
-1 1/2 tsp minced garlic
-3 lrg eggs
-1 can (12oz) evaporated milk
-1/4 tsp cayenne papper
-1/8 tsp ground nutmeg
-1 1/2 C. grated sharp cheddar
-1/2 C. grated Monterey Jack cheese
-1/2 C. finely grated parmesan

Preheat oven to 475 degrees. In a large pot of boiling salted water, cook macaroni for 6 minutes. Drain. Meanwhile, heat a small skillet over medium heat and add bacon. Cook until bacon is crisp, about 10 minutes. Add garlic and cook until fragrant, 30 seconds. With slotted spoon, transfer bacon mixture into medium bowl, add macaroni and stir. In a large bowl whisk together eggs and evap. milk. Add 1/2 tsp salt, cayenne, nutmeg and cheeses, mix well. Add macaroni mixture and stir well to combine. Transfer to a 9 inch dish or 2 qrt dish. With a spoon, gently spread mixture to form an even layer. Bake until sauce is bubbling at edges, about 12 minutes. Let rest 10 minutes before serving.

Creamy Chicken

-2-4 chicken breasts
-1 package cream cheese
-2 cans green chilies (diced)
-1/2 C. salsa
-garlic, salt and pepper-to taste

Add all ingredients in crock pot. Shred chicken as it cooks. We eat this with rice, black beans and cheese wrapped up in tortillas

Fruity Summer Pasta Salad

-1/2 package bow tie pasta, cooked and drained
-1/4 C. light mayo
-1/4 C. sour cream
-1 can chicken, shredded
-1 can pineapple tidbits
-1 apple diced (I like Fugi)
-2 C. red grapes, halved
-salt and onion powder to taste

Cook pasta and rinse with cold water. Mix in all ingredients!