Supreme Pizza Pasta

Looks tasty right!?!?

Up close and personal... so so good. It is even toddler approved! 

Who wouldn't love the marriage of spaghetti and pizza!?!?!  :)

INGREDIENTS

• 1 jar of your favorite pasta sauce (I love Walmart's brand, its cheap and tasty!)
• 1/2 of an onion finely chopped
• 1 pepper
• 16 oz of cooked pasta
• 1 small tube of sausage (I love Jimmy Dean's natural)
• 1/4-1/2 pkg. of pepperoni (we use turkey)
• Sprinkle with mozzarella cheese (we use the the dairy-free Daiya brand)
• You can add really any topping that love on pizza

DIRECTIONS

1. Brown the sausage over medium heat in a medium sized skillet.
2. Cook pasta and chop the veggies while the sausage is browning.
3. Add the veggies, and pepperoni to the skillet and stir constantly until they are soft.
4. Scoop the cooked pasta into each individual bowl and cover with the toppings from the skillet.
5. Add sauce, cheese, salt and pepper to taste.
6. Best served with garlic cheese toast and a green salad.

ENJOY!

Sausage Cheesey Stuffed Shells w/ Alfredo Sauce

• 2 c. of cashews 
• 1-3 c. of plain coconut milk 
• 2 T. of minced garlic
• 1 T. onion powder (or Wildtree onion and chive blend)
• 1/2 tube of sausage (browned)
• optional 1-2 T. Wildtree's scampi blend (it is not as good without it!)
• 1 1/2 tbsp of nutritional yeast 
• salt and pepper to taste (or Wildtree's Rancher Steak Rub)
• 2 T. dairy free butter ( i of course use the Red Earth Balance)
• 1 box of GF shell noodles
• 1 1/2-2 c. chopped spinach ( I used fresh. You'll want maybe half that if its frozen)
• 1 1/2-2 c. dairy free cheese (of course i use daiya! ;)

1.  Soak the cashews over night in water
2. Cook shells as directed.
3. Blend up the cashews, garlic, onion, 1 c. coconut milk, salt and pepper and nutritional yeast until it is smooth (add more coconut milk as needed.
4. In a saucepan take about 1/3-1/2 of the mixture; combine it with 1/2 c. cheese, 1 c. of spinach, 1 T. butter and the sausage. Warm it on the stove for a few minutes until it reduces down. (This will be the stuffing for your shells.)
5. Stuff your shells with the mixture and place them in a greased 8x8 pan.
6. Take the remaining mixture and add the rest of the milk, spinach and butter to it, and warm in the sauce pan on the stove top. Pour over the shells.
7. Top with remaining cheese and bake at 375 for 25 mins, or until the sauce bubbles.

* Makes 6 servings*

Bangkok Curry

·       1 pkg. Taifun rice noodles (soak in hot water for about 10 mins then add to the veggies and sauce.)

·       3-4 julienned carrots

·       1/2 c. green onions

·       2 medium red, orange, or yellow pepper, thinly sliced

·       2 c. sliced mushrooms (about 6-8 small mushrooms)

·       2-3 Tbsp. fresh, minced garlic