Ingredients
1/2 lb. of whole grain pasta
Scallops (about 8), optional
2 cups of grape tomatoes, halved
1 zucchini, sliced
4 oz. of diced pancetta
1/4 cup of red onion, chopped
1/4 cup of green pepper, chopped
1/2 cup of shaved parmesan
4 cloves of garlic, minced (optional)
1/2 lemon, juiced
Salt and pepper
Directions
Toss scallops with lemon and salt and pepper (to taste). Cook at 400 degrees for 20 minutes. Set aside when finished.
Boil water and cook pasta for approximately 10 minutes or until al dente. Drain and set aside.
Heat a large pan on medium heat. Put pancetta in the pan. Let cook for a couple of minutes, then toss in the garlic. Add in red onion, green pepper, and cover with a lid. Once onions start to become translucent, throw in zucchini and tomatoes. Cook until tomatoes start to cook and break down and zucchini becomes translucent. Toss in pasta and scallops and give a toss to mix. Once mixture is heated thoroughly, plate and top with parmesan.
Ingredients
Green beans
2 oz. of pancetta
1/4 cup of parmesan cheese
1/4 cup of yellow onion, chopped
4 cloves of garlic, chopped
Black pepper
Directions
Preheat oven to 425 degrees.
Rinse and drain the green beans.
Place green beans, pancetta, onion, and garlic in a bowl. Give a quick toss to mix the ingredients. Place on a baking sheet. Sprinkle some black pepper over the top. Cook for about 15-18 minutes.
This is my absolute favorite thing I make! It's easy, colorful, and is good as a meal or side dish. It is also great as leftovers!
Ingredients
1 box of parmesan couscous
1 yellow zucchini squash
1 green zucchini
4 oz. of diced pancetta
1/4 cup of shaved parmesan cheese
4 gloves of minced garlic
1/2 t. salt
1/4 t. black pepper
Cook the couscous as directed on the package. Then let it sit while you are making the rest of the dish in a separate pan.
In a deep pan (I use a wok) add in the pancetta. Foodie Tip: Don't add any extra oil or butter. It will make your dish extra oily. Let pancetta cook till it starts to brown and then add in your garlic. Give it a good toss. Foodie Tip: The garlic will burn easily, so you'll need to keep an eye on it!
Cut the zucchini and zucchini squash into small rounds about 1/8 inch think. Foodie Tip: Try to keep the rounds around the same size to ensure even cooking (you may even want to cut larger rounds in half).
Once the garlic has soften, add in the zucchini, zucchini squash, salt, and pepper. Give a good toss to mix everything up and place a lid over the pan. Stir occasionally. Once the zucchini and zucchini squash start to get translucent it's done!
Add in the couscous and give a good stir. Cook for an extra minute and then pull the pan off. Add in the shaved parmesan cheese, toss, and serve.
Ingredients2 cans of cream of potato
2 Russet potatoes
1 cup of cheddar cheese
1 cup of heavy whipping cream
4 oz. of pancetta
1 t. salt
1/4 t. pepper
2.5 oz of water
1 green onion, diced (optional)
This is simple, and yes I know I cheated by using a cream of potato soup as a base, but if you are looking to make potato soup and don't have much time it's a good way to start.
Dump the two cans of cream of potato into the crock pot.
Peel and dice two Russet potatoes into 1/4 inch cubes (they cook more evenly and are more tender if cut small). Dump the potatoes into the crock pot.
Add in cheddar cheese, whipping cream, pancetta, salt, pepper and water into the crock pot and give it a good stir.
I usually set this up before going to work and keep my crock pot on low. Cook for a good 6+ hours or until the potatoes are tender.
Sprinkle the green onion on top as a garnish if you choose.
Ingredients
