Pizza-Dilla's

by Tim Dineen

Pesto Pasta Salad

• 2 lbs Italian Penne Pasta
• 2 jars Tomato Pesto Sauce
• 1 jar Fire Roasted Red and Yellow Peppers
• 1 jar Julienne Sundried Tomatoes
• 1 bag frozen Artichoke Hearts, thawed
• 1 bag Sugar Snap Peas, thawed
• ½ - 1 cup Olive Oil

Cook pasta according to package instructions. Drain and rinse with cold water. Mix all ingredients in large bowl. Cover and chill.

by Tim Dineen

Peruvian Paella

Mix 1 bag of Chimichuri Rice with 1/2 bag thawed shrimp.

Heat and eat!

by Tim Dineen

Maple Peanut Butter Bars

• 1 btl Maple Syrup
• 1 jar Peanut Butter (creamy or crunchy)
• 1 box Kashi Seven in the Morning Cereal

Bring syrup to a boil in saucepan. Stir in peanut butter. Remove from heat and stir in cereal. Press into 9x13 pan that has been coated with cooking spray.

Cool to room temperature before cutting into squares.

by Tim Dineen

Peach Crisp

Filling:

• 2 jars Peaches in grape juice
• 1/4 cup Brown Sugar
• 1/2 tsp Cinnamon
• 1/4 tsp Nutmeg

Topping:

• 1 cup Oatmeal
• 1/2 cup Flour
• 1/2 cup Brown Sugar
• 1/2 tsp Cinnamon
• 1/4 tsp Nutmeg
• 4 tbsp Butter, melted
• 1/2 cup Sliced Almonds

Preheat oven to 425°.

Spray 8x8 pan with cooking spray. Drain peaches and coarsely chop. Mix in 1/4 cup brown sugar and spices. Place evenly in pan.

Mix topping ingredients with melted butter and sprinkle over peaches. Sprinkle almonds on top.

Bake at 425° about 20 minutes or until hot and topping is lightly browned.

Serve warm or cold! Top with ice cream or whipped cream, if desired. Be creative with the spices!

Add Cloves, Allspice, Ginger, or Pumpkin Pie Spices to taste!

by Tim Dineen

Sophisticated Pea Soup

• 2 Tbs. olive oil
• 1 red onion, chopped
• 1 16 oz bag frozen Petite Peas
• 2 cups Kitchen Basic Chicken Stock
• 1/2 cup whipping cream
• Salt and pepper to taste

In a covered bowl, microwave onions and peas with olive oil and 1 cup of stock for 7 minutes or until cooked. Pour pea mixture into blender, add 2nd cup of stock and puree until smooth. Place puree in a saucepan, add cream and bring just to a simmer. Correct the seasonings. Ladle into bowls.

Garnish with a drizzle of Black Truffle Oil and a sprinkle of Parmesan Cheese.

by Tim Dineen

I ♥ Pasta Salad

This is another quick and easy pasta salad.

• 1 bag Garlic Basil Penne Pasta
• 1 jar 2 Hearts Bruschetta
• Grape tomatoes
• 1 small onion, thinly sliced
• Pine Nuts

Cook pasta, drain and cool. Add 1 jar 2 Hearts Bruschetta, grape tomatoes, onions, and pine nuts. Mix well and chill.

Variations: Sometimes we find it hard to leave well enough alone. if you're feeling creative (or have extra veggies or something in the fridge) add them in!

• diced zucchini
• asparagus tips
• cubed or crumbled cheese
• radishes
• chives or green onion
• bell peppers

The additions are endless!

by Tim Dineen

Creamy Basil Pasta Slaw

• 1 bag Organic Broccoli Slaw
• 1 bag Farfalle pasta
• 1 jar Sun-dried Tomatoes
• 1 btl Creamy Basil Dressing
• 21 Seasoning Salute
• Moroccan Olives (optional)

Cook pasta, drain and cool under cold water.

Mix with all other ingredients, taste for seasoning and adjust as needed. Chill.

This is a basic recipe that you can add or subtract ingredients as you wish. Chopped carrots, zucchini, celery, or any vegetables you have may be added!

by Tim Dineen

Simple Pasta Salad

• 1 bag Radiator Pasta
• 1 can Marinated Bean Salad
• 1 cup Grape Tomatoes, halved
• 1 tbsp Balsamic Vinegar

Mix ingredients and serve chilled or at room temperature.

Add any number of fresh herbs, vegetables, cheeses, nuts, dried or fresh fruits in season.

Use what you have in the ‘fridge.

Use your imagination.

Have Fun and Enjoy!

by Tim Dineen

Party Meatballs

by Tim Dineen

Papaya Salsa

by Tim Dineen

Outrageous Stuffed Egg

by Tim Dineen