One Pot Jambalaya Pasta

1/2 lb. chicken breast, cut into 1-inch pieces
2 tbsp. Cajun seasoning
2 tbsp. olive oil
1/2 c. yellow onion, diced
1 tbsp. garlic, minced
6 oz. Andouille sausage, sliced
2 1/2 c. uncooked Penne pasta
1 c. chicken broth
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 large tomato, chopped
1/2 lb. shrimp, peeled and de-veined
2 oz. cream cheese
1/2 c. cheddar cheese, shredded
Chives, sliced (for garnish)

1. Season chicken with 1 tbsp. Cajun seasoning; set aside.

2. In a skillet, heat olive oil over medium heat. Add onions and stir until soft, about 3 minutes. Add chicken to pan and cook until brown on both sides. Stir in garlic and sausage and cook for another minute.

3. Add uncooked pasta, chicken broth, sliced peppers, chopped tomato, and remaining 1 tbsp. Cajun seasoning. Stir then bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.

4. Stir, add shrimp to pan, cover, and simmer an additional 7 minutes. Uncover and cook until most of the liquid is absorbed, about 5 minutes.

6. Remove from heat and add the cream cheese and cheddar cheese. Stir until cheese is melted. Garnish with chives and serve immediately.

Wild Rice and Arugula Salad

1 c. cooked wild rice
4 oz. arugula, washed and chopped (or baby arugula)
1 pomegranate (cut in half and beat seeds out into a bowl with a wooden spoon)
3.5 oz. crumbled Feta cheese
3/4 c. dried cranberries
1 c. green onions (or red onion), sliced
3/4 c. toasted pecans, chopped

Dressing:
2 tbsp. white wine vinegar
6 tbsp. olive oil
1/2 garlic clove, minced
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper

1. Combine salad ingredients in a large bowl. Put dressing ingredients in a glass jar; shake well. Pour on salad and toss.

Rigatoni with Creamy Sausage Sauce

8 oz. uncooked rigatoni
16 oz. Italian sausage
8 oz. mushrooms
1 tbsp. garlic, minced
2 tbsp. flour
1 1/2 c. milk
1 c. frozen peas
1/2 tsp. salt
1/4 tsp. black pepper
1/2 c. roasted red peppers, water-packed, sliced
1/2 c. scallions, sliced (2 bunches)
1/4 c. Parmesan cheese, grated

1. In a large skillet, cook sausage stirring and breaking into chunks until browned. Add mushrooms and sauté until browned and tender. Stir in garlic and cook 30 sec. until fragrant.
2. In a measuring cup, whisk together flour and milk until smooth. Stir into skillet with peas, salt, black pepper, roasted red peppers, and scallions. Bring sauce to a boil; simmer until thickened and peas are tender.
3. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain pasta; return to pot. Add sausage sauce and cheese; toss to coat.

Taco Casserole

2 lbs. ground beef
1/2 lg. onion, chopped
1/4 c. taco seasoning
1 1/2 c. salsa
1 (4 oz.) can green chilies
1 (15 oz.) can corn, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (8 oz.) pkg. Mexican blend shredded cheese

1. Preheat oven to 350 F.
2. Brown ground beef and onion. Add taco seasoning stirring for 1 min. Stir in salsa, green chilies, corn, and black beans.
3. Place mixture in casserole dish. Cover and bake for 45 min. Uncover and sprinkle with cheese. Leave uncovered and bake for 15 min. more.
4. Serve with tortilla chips and sour cream and/or guacamole.

Barley Casserole

4 tbsp. butter
2 med. onions, chopped
8 oz. fresh mushrooms, sliced
1 1/2 c. pearled barley
3 c. chicken or beef broth, divided
1/4 tsp. salt
1/4 tsp. black pepper
1/3 c. chopped parsley (optional)

1. Preheat oven to 350 F.
2. Melt butter over med. heat in an oven-proof pan. Saute onions 2 min. Add mushrooms and cook 5-7 min. more.
3. Add barley. Cook until lightly browned. Add 2 c. of broth, salt, and pepper. Bring to a boil.
4. Cover and bake 45 min. Remove pan and add remaining 1 c. of broth. Return covered pan to oven and bake 30 min. more.
5. Garnish with parsley, if desired.

Potato and Leek Gratin

1 1/2 lbs. russet potatoes
2 tbsp. butter
1 leek, white part only, halved lengthwise and cut into 1/4-inch-thick slices
3/4 c. heavy cream
1/2 c. milk
1/8 tsp. nutmeg
Salt and pepper
1 c. Gruyere cheese, grated

1. Preheat oven to 400 F.
2. Fill large bowl with water. Peel potatoes and add them to water to prevent discoloration.
3. Melt butter in medium saucepan over medium heat. Add leeks and cook, stirring, until soft (3-5 min). Add cream, milk and nutmeg; cook until bubbles form around edge. Remove from heat.
4. Meanwhile, slice potatoes 1/8-inch thick. Place in even layers in a large shallow baking dish; season with salt and pepper. Pour leek-cream mixture over potatoes; sprinkle with cheese.
5. Transfer to oven and bake until potatoes are fork-tender and top is brown and bubbling, about 55 min. (45 min. covered; 10 min. uncovered). Remove from oven and let cool for 10 min. before serving.