• 4-1/2 cups water
• 3 tablespoons olive oil
• 1 box (1-pound) farfalle (bow tie) pasta
• 1 pint (or 1 whole clamshell) cherry tomatoes, halved
• 1/2 cup basil leaves, packed
• 3 garlic cloves, minced
• salt and fresh ground pepper, to taste
• 1-1/2 cups part skim shredded mozzarella cheese
• balls of fresh mozzarella cheese and fresh basil leaves for garnish (optional)

Instructions

• In a stockpot, combine water, olive oil, pasta, halved tomatoes, basil leaves, garlic, salt and pepper.
• Cook over high heat and bring to a boil.
• Reduce heat to a simmer and continue to cook for 11 to 12 minutes, or until pasta is thoroughly cooked and water reduced. Stir occasionally.
• Remove from heat and let stand 2 minutes.
• Stir in shredded mozzarella cheese; stir until thoroughly combined.
• Taste for salt and pepper; adjust accordingly.
• Garnish with balls of fresh mozzarella cheese and fresh basil leaves.
• Serve immediately.

Ingredients

• 3 tablespoons olive oil
• 4 chicken breast halves, cubed
• 2 white onions, sliced
• 1 orange bell pepper, diced
• 3 sprigs fresh thyme, leaves only
• salt and fresh ground pepper, to taste
• 3 garlic cloves, minced
• 1-1/4 cups water
• 1-1/2 cups uncooked instant rice
• 1/2 cup light sour cream
• 1 large tomato, diced
• 1/2 teaspoon paprika
• 1 cup shredded monterey jack cheese (optional)
• 2 green onions, sliced (optional)
• parsley, for garnish

Instructions

• Heat olive oil in a large non-stick skillet over medium-high heat.
• Add cubed chicken pieces; cook until browned on both sides, about 3 minutes.
• Add onions and peppers.
• Season with salt, ground pepper, and fresh thyme leaves.
• Continue to cook, stirring occasionally, until vegetables are tender; about 6 minutes.
• Stir in garlic, water, rice, and sour cream; stir until well blended.
• Bring mixture to a boil.
• Add tomatoes and season with paprika.
• Lower heat to a simmer, cover the pan, and continue to cook for about 7 minutes, or until rice is tender.
• Remove from heat; stir in cheese and garnish with green onions and parsley.
• Taste for seasoning; adjust accordingly.
• Serve.

For the Pickles
• 1 jar Farmer's Garden by Vlasic Kosher Dill Spears
• 2 eggs
• hot sauce, to taste
• salt and fresh ground pepper, to taste
• 1/2 cup Italian Style Bread Crumbs
• cooking spray
• For the Peanut Butter Frosting Dip
• 4-oz. (half of a block) cream cheese, softened
• 1 cup powdered sugar
• 1/4 cup peanut butter
• 1 teaspoon pure vanilla extract

• Preheat broiler to high.
• Line a baking sheet with foil and set a rack over the baking sheet; spray with cooking spray and set aside.
• Drain and dry all pickle-spears with paper towel; set aside.
• In a mixing bowl, whisk together eggs, hot sauce, salt and pepper.
• Place the bread crumbs in a shallow dish.
• Dip each pickle in the egg mixture, then roll the pickle in the bread crumbs.
• Place all the prepared pickles on the previously prepared rack.
• Lightly spray all the pickles with cooking spray.
• Broil for 4 minutes.
• Remove from oven; turn over all the pickles, lightly spray with cooking spray and broil for an additional 2 to 3 minutes, or until golden brown.
• Remove from oven and set aside.
  Prepare Peanut Butter Frosting Dip
• In your mixer's bowl, combine cream cheese and powdered sugar; mix until creamy.
• Add peanut butter and vanilla; continue to beat until smooth and well incorporated.
• Pour frosting in a dipping bowl and serve.

Ingredients

• 8-ounces medium shells pasta, uncooked
• 3 cups broccoli florets
• 3 tablespoons olive oil
• 4 chicken breast halves, cut into 1-inch pieces
• salt and fresh ground pepper, to taste
• 1 cup skim milk
• 1 cup chicken broth
• 1/4 cup all-purpose flour
• salt and fresh ground pepper, to taste
• 1/8 teaspoon chili powder
• 1 cup shredded cheddar cheese

Instructions

• Cook pasta according to the directions on the box.
• Add broccoli florets to the pasta during the last 2 minutes of cooking.
• Drain and set aside.
• In the meantime, prepare the chicken.
• Heat olive oil in a large skillet over medium-high heat.
• Add chicken and season with salt and pepper.
• Cook for 4 to 6 minutes, or until browned.
• In a mixing bowl, whisk together the milk, chicken broth, and flour.
• Add salt, pepper, and chili powder; whisk until well combined.
• Stir the milk mixture into the pan with the chicken.
• Cook 2 to 3 minutes or until sauce is thickened.
• Add pasta mixture and cheddar cheese; stir until cheese is melted and continue to cook for 2 to 3 minutes, or until heated through.
• Remove from heat.
• Let stand 2 to 3 minutes.
• Stir and Serve.

Ingredients

• butter, room temperature, for baking dish
• 5-6 medium-sized red potatoes, washed, peeled, and sliced 1/8-inch thick, divided
• 3 cans (13.5 ounce-Cans) Spinach, washed and drained, pat dry with paper towel
• 1/2 cup crumbled feta cheese
• 2 1/2 cups heavy cream
• 3 eggs
• salt and pepper to taste

Instructions

• Preheat oven to 375 degrees.
• Rub a 13x9 baking dish with butter.
• Layer half of the potato slices in dish, overlapping slightly.
• Spread the spinach on top of the potato slices
• Add the crumbled feta cheese over the spinach
• Layer the rest of the potato slices on top.
• In a separate mixing bowl, whisk together the heavy cream, eggs, and salt and pepper.
• Pour the cream mixture into dish to cover potatoes; cover with foil.
• Bake for 40 minutes, or until potatoes are tender when pierced with a fork.
• Remove foil and continue to bake until top of gratin is golden, 35 to 40 minutes.
• Let rest 15 minutes before cutting and serving.