Oven Roasted Asparagus

Ingredients:

- 1 bunch thin asparagus spears, trimmed
- 3 tablespoons olive oil

- 1 1/2 tablespoons grated Parmesan cheese (optional)
- 1 clove garlic, minced (optional)
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper

- 1 tablespoon lemon juice (optional)

Directions:

Preheat oven to 425 degrees.

Place the asparagus in a mixing bowl. Drizzle with olive oil and toss to coat.

Sprinkle the asparagus with Parmesan cheese, garlic, salt, and pepper. Arrange the spears on a baking sheet in a single layer.

Bake until just tender, 12-15 minutes depending on thickness. If desired, sprinkle with lemon juice just before serving.

Chicken Peanut Noodles

Nice subtle flavors.

Ingredients:

- 3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sriracha
- 1 teaspoon dark brown sugar
- 1 teaspoon toasted sesame oil
- 4 oz whole wheat spaghetti, cooked (reserve 1/4 cup cooking water)

- 2 cups shredded rotisserie chicken
- 4 scallions, thinly sliced
- red pepper flakes (optional)

Directions:

In a large bowl, whisk together the peanut butter, soy sauce, lime juice, sriracha, brown sugar, sesame oil, and at least 2 tablespoons of water from the pasta.

Add the cooked noodles. Toss until well coated.

Toss in the chicken and half the scallions. Top with remaining scallions and red pepper flakes, if desired.

Taco Stuffed Pasta Shells

These are so great! What a perfect use for leftover taco filling.

Ingredients:

- 1 to 1.5lb leftover beef from tacos
- 1 package (8 oz) cream cheese, cubed

- 15 to 20 uncooked jumbo pasta shells
- 2 to 3 tablespoons butter, melted (optional)

- 1 cup salsa
- 1 cup (4 oz) shredded cheddar cheese
- 1 cup (4 oz) shredded Monterey Jack cheese
- 1/2 to 1 cup crushed tortilla chips (optional, especially if you're expecting to have leftovers)

- sour cream and green onions, chopped (optional)

Directions:

Stir together the leftover taco meat and cream cheese. Chill for 1 hour (optional).

Cook the pasta shells according to package directions. Drain. Gentle toss with butter or oil (optional).

Fill each shell with 2 to 3 tablespoons of meat mixture. If desired, can freeze the shells at this point for future use.*

Preheat oven to 350F. Spoon salsa into a 9x13" baking dish. Place stuffed shells on top of salsa; cover and bake for 30 minutes (The shells dry out unless top is covered).

Uncover shells and sprinkles with cheeses (and crushed tortilla chips, if desired). Bake 15 minutes longer or until heated through. Serve with sour cream and green onions.

*To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a 9x13" baking dish and top with shells. Cover and bake at 350F for 40 minutes. Sprinkle with cheese and chips; proceed as directed.

Cream Cheese Cookie Cups

Ingredients:

- pre made cookie dough (we used our monster cookie recipe, but chocolate chip or any other dough would work)

- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 1 1/4 cups powdered sugar

Directions:

With floured hands, press about 1 tablespoon of dough onto the bottom and up the sides of each miniature muffin cup. Bake at 350F for 8-10 minutes or until lightly browned.

Using the end of a wooden spoon handle, reshape the puffed cookie cups. Cool for 5 minutes, then remove to a wire rack to cool completely.

In a small bowl, beat the cream cheese, butter, and vanilla until smooth. Gradually add in the powdered sugar. Spoon into cookie cups. Store in the refrigerator.