Mushroom Spinach Pasta

This dish is loaded with yummy mushrooms and appears far more complicated and fancy than it actually is.

Ingredients:

1 Tablespoon Butter

4 Cups (About 1 Pound) sliced mushrooms

4 Cups Fresh Baby Spinach

2 Cloves Garlic, Finely Minced

2/3 Cup Chicken Broth

4 Ounces Cream Cheese

1/3 Cup Grated Parmesan Cheese

16 Ounces Dried Pasta Noodles (I used Spaghetti)

Salt and Pepper

1. Prepare pasta according to the package directions.

2. Melt butter in a large skillet over medium heat.

3. Add mushroom and sauté until they are browned and soft.

4. Add garlic and salt and pepper to taste.

5. Cook for about 1 minute until garlic is fragrant.

6. Reduce heat to medium-low and add broth, cream cheese and Parmesan.

7. Once cheeses are melted, add the spinach and cook until it is wilted.

8. Toss the sauce with the prepared pasta noodles.

9. Serve topped with more Parmesan.

Sweet Chili Chicken

This is a modified version of a Panda Express copycat recipe I found on Pinterest. It's super quick, yummy, and practically foolproof.

Ingredients:

12-13 Ounces Frozen Chicken Nuggets

1 Bottle of Thai Sweet Chili Sauce

1 1/4 Cup Canned Pineapple Chunks

1 Red Bell Pepper

1 Medium Onion

1 Coves of Garlic, Finely Minced

1/4 Cup Juice from the Canned Pineapple

2 Tablespoons Cooking Oil

Prepared Rice

1. Chop onion and bell pepper into small chunks.

2. Stir fry the veggies in the oil with the garlic until desired doneness.

3. Add frozen chicken nuggets, pineapple, chili sauce, and pineapple juice.

4. Cook until chicken nuggets are heated through.

5. Serve over prepared rice.