Doin' Some Cookin'... Pan Seared Lamb Chops with Garlic

Sunday night I was doing my weekly meal prep and I reach into the freezer pulling out lamb chops. At the time it sounded fussy for a weeknight meal, however, after a long shift at work and a quick cooking method these lamb chops are anything but fussy.

This was my first time cooking them at home and I have to say, I impressed myself and may have been turned on to a new red meat.

The lamb chops are marinated in a garlic olive oil blend and then pan seared for a couple minutes on each side before a quick bake in the oven. Serve it with a side of mashed cauliflower, green beans and if you aren't on some restricted eating plan (*cough, Whole30, *cough), a bottle, err, glass of Merlot or Pinot Noir and you have a restaurant quality meal for a fraction of the price and on the table in under 15 minutes.

I guess it was the price point at restaurants that had me thinking lamb chops were a fussy meat.

These lamb chops were so tender and juicy they will have you picking them up with your hands and gnawing on the bone to get every bit of meat possible.

I'll be glad the next time I score a deal on some lamb chops to make this one again.

Pan Seared Lamb Chops with Garlic

Adapted From: Primal Palate

Makes 4 Lamb Chops

Stars of the Show:

• 4 lamb shoulder chops
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• dried thyme, salt and pepper, to taste

And Action:

Marinate the lamb chops in 1 tbsp olive oil, vinegar, garlic, and spices for at least an hour.

Preheat oven to 400 degrees. 

Heat 1 tbsp olive oil in a large skillet over medium-high heat. 

Sear the chops for 2 minutes on each side. 

Bake for 2 minutes, remove from the oven and serve. Enjoy!

Doin' Some Cookin'... Power Bowls for Breakfast, Lunch and Dinner

2017 kicked off with the realization that I only had 6 months left for me being in my 20's. Holy shit. I'm going to be 30 years old this year.

Only two years of this last decade were what I consider to be "healthy" ones and that was the year after I gave birth to Little Man and this last year after being invited on a girls' trip to Mexico and knowing I'd be sporting swimwear. I had gained 50 pounds during my pregnancy and after being cleared to workout again I worked my ass off to lose 45 pounds of the weight I packed on. It took me a year to do it.

Fast forward five years and I've packed 40 pounds back on. Ugh! I watched my weight slowly creep up year over year at my desk job. I made excuses, lots of them and I continued to do so until the start of 2016 when my company announced a Biggest Loser competition and a coworker introducing me to Whole30. I dropped almost 20 lbs in one month. I did not win the competition and watched the extremes some of my coworkers were putting themselves through. One ate nothing but veggies and bone broth for the three months and another went as far as getting liposuction. I was all about the slow and steady. As much as I like instant gratification as much as the next person I'm realistic about my body and my goals.

So, I continued getting in workouts when I could and followed Whole30 loosely. I'd get on the bandwagon for a couple of weeks and then dive head first into a tub of ranch and chicken wings with fries and then I'd get back on track again.

The yo-yo'ing that I put my body through is not healthy so I'm making it a point to get laser focused and prioritize my health again.

Now it's time to buckle down and fuel my body for the workouts that I will be getting and to be able to power through my day.

I'm looking forward to improved health, better sleep, and some pounds and inches lost.

Here are three power bowls that are perfect for the person always on the go and needing to maximize time outside of the kitchen so you can workout and meal prep like me.

Don't get discouraged. Love yourself, no matter what.

Acai Breakfast Power Bowl

  Full of fruit and antioxidants but not too sweet. Perfect option before a workout due to the fast-acting carbs. 

From: Camille Styles

Makes 1 Serving

Stars of the Show:

• Acai powder
• frozen banana
• unsweetened almond milk
• protein powder
• coconut flakes
• hemp seeds
• cacao nibs
• granola
• fresh berries
• almond butter, optional

And Action:

Combine acai powder, banana, almond milk, and protein powder in the blender. 

Swirl in almond butter, if desired. 

Top with coconut flakes, hemp seeds, cacao nibs, granola, and fresh berries. Enjoy!

Quinoa Power Bowl

Light but filling lunch bowl.

Adapted From: Camille Styles

Makes 1 Servings

Stars of the Show:

• 1/2 cup quinoa or any other whole grain - I used a Seven Grain mix. 
• 1 fried egg
• 1/2 cup roasted veggies - any combo you like (I used Brussels sprouts, cauliflower, butternut squash, and asparagus.)
• Sauteed kale with garlic
• 1/2 avocado, sliced
• 1 chicken patty, cubed

And Action:

Layer all ingredients in a bowl. Enjoy!

(Leftovers without the egg and avocado)

Green & Protein Power Bowl
Adapted From: Camille Styles
Makes 1 Serving

Stars of the Show:

• 1 cup raw kale, massaged
• 1/2 cup shredded chicken or protein of choice
• 1/2 cup sweet potato, cubed and roasted
• 1/2 lemon, wedged 

And Action:

Layer kale, chicken, and sweet potato in a bowl. 

Squeeze lemon over the top. Enjoy!

Try this bowl too:

Garlicky Steak and Veggie Bowls

   

Doin' Some Cookin'... Garlicky Steak and Veggie Bowls

After a long day at work and taking Little Man to his swim class the last thing I want to do is make dinner. The usual go to is grabbing fast food on Tuesday nights but I'm really trying to eat healthier and set a good example for Little Man on how to fuel your body properly. So I decided on making dinner Tuesday night.

With some prior planning these Garlicky Steak and Veggie Bowls make for an easy weeknight dinner. Pull out the slow cooker and get that meat cooking, roast your veggies ahead of time, and take advantage of some microwaveable rice bags for dinner that's on the table in less than 15 minutes.

Garlicky Steak and Veggie Bowls

Adapted From: Kitchn

Makes 4 Servings

Stars of the Show:

• 1 lb flank steak
• 6 gloves of garlic, chopped
• 2 tbsp olive oil
• 2 cups seven grain mix or any other microwaveable grain such as brown rice
• 2 cups water
• roasted veggies - I made a large sheet pan of roasted veggies that consisted of brussels sprouts, asparagus, butternut squash and cauliflower. 

And Action:

Place the flank steak in the slow cooker and add 1/2 cup of water. Drizzle the meat with 1 tbsp olive oil and generously sprinkle it with salt and pepper and add the garlic. Cook on low for 6-8 hours.

Heat your grain of choice in the microwave. 

Divide the rice among four bowls and add 4 oz of the flank steak to each bowl and divide the roasted veggies as well. Enjoy!

Doin' Some Cookin'... Lemon Garlic Chicken Drumsticks

Came home from work exhausted and did not want to cook at all but I reminded myself of my goals and decided to stick to my meal plan. I am so happy I did because I put a fantastic dinner on the table in less than an hour... Lemon Garlic Chicken Drumsticks served with homemade potato salad (recipe tomorrow). Trust me, it's worth the time in the kitchen and all it will take is one bite and you'll agree too. These drumsticks are the easiest recipe to make so no excuse make these tonight!

Little Man approved because he got to use his fingers and I approved because I got to break my chicken breast rut by switching it up with drumsticks.

While these cooked I did the dishes thinking about how the aroma reminded me of spending the Summer at my Grandma's house in Utah. She made fried chicken drumsticks every Sunday and all of our extended family were invited to join for dinner. First time I smiled while doing a chore in a long while. These will definitely be a make again meal.

Lemon Garlic Chicken Drumsticks

Adapted From: Popsugar Food

Makes 3 Servings

Stars of the Show:

• salt and pepper, to taste
• 6 skin-on chicken drumsticks
• 1 tbsp olive oil
• 2 tbsp butter
• 3 garlic cloves, minced
• 1 lemon, juiced
• dried parsley, to taste

And Action:

Season the drumsticks with salt and pepper 30 minutes before cooking. Pat them dry with paper towels.

Heat a large skillet over medium-high heat with the olive oil and 1 tbsp butter. Brown the chicken on all sides. 

Reduce heat to medium-low and cover the chicken with a lid. Cook for 20-25 minutes, flipping the drumsticks halfway through. Once they are done cooking add 1 tbsp butter, garlic, and lemon juice to the pan. Gently toss the chicken in the sauce to coat. Sprinkle with parsley. Enjoy! 

Doin' Some Cookin'... Roasted Stuffed Pork Tenderloin

Dinner date night worthy meal you can cook at home. This pork tenderloin is stuffed with bacon and spinach and roasted to perfection creating a juicy piece of meat before getting drizzled with a lemon parsley oil. A really classy meal that is worth lighting candles and dimming the lights. Hell, if you're not following Whole30 pop open a bottle of wine and serve with a side of Greek smashed potatoes. 

Roasted Stuffed Pork Tenderloin

Adapted From: Paleo Cupboard

Makes 4 Servings

Stars of the Show for the Pork Tenderloin:

• 1 lb pork tenderloin, butterflied and pounded thin
• 3 slices cooked bacon
• dried thyme, to taste
• sea salt and pepper, to taste
• onion powder, to taste
• 1 garlic clove, minced
• 4 cups spinach, wilted in bacon grease

Stars of the Show for the Lemon Parsley Oil:

• 2 tbsp olive oil
• 1/2 lemon juiced
• parsley, sea salt, and pepper, to taste

And Action:

Preheat oven to 375 degrees. 

Spread the spinach bacon mixture on the pork tenderloin and sprinkle the seasonings on top with the garlic. Roll the tenderloin and place on a baking sheet sprayed with nonstick cooking spray. 

Cook for 30-35 minutes or until the inside reaches 145 degrees.

While the tenderloin cooks mix the lemon parsley oil in a small bowl. 

When the pork is done cooking transfer to a cutting board and allow to rest for 10 minutes lightly covered in aluminum foil. Slice into rolls and serve with the lemon oil. Enjoy!

Doin' Some Cookin'... Superfood Salmon Salad

While reading one of my favorite blogs last weekend, Camille Styles, a recipe for a salmon salad was posted and I knew I just had to make it so I added all of the necessary ingredients to my grocery list and picked everything up during my weekly Whole Foods trip.

This salad is packed full of superfoods: avocado, salmon, garlic, kale, lemon, olive oil, blueberries, sunflower sprouts, and walnuts.

These are ingredients I would have never thought to put together and there's something about it that just works. To me, it's like a basket from Chopped. I would have been dumbfounded. The real star of this dish is the vinaigrette, it's sweet, spicy and addictive. While slicing the avocado I would take a piece and dip it in the vinaigrette. So damn good.

Ultra-healthy, flavorful, and filling... make this now. 9 superfoods. 9 superfoods!!

Superfood Salmon Salad

Adapted From: Camille Styles

Makes 2 Servings

Stars of the Show for the Salad:

• 4 cups baby kale
• 1 avocado, sliced
• 1 1/2 cups sunflower sprouts
• 1/2 cup toasted walnut halves
• 1 cup blueberries
• 1 anjou pear, cubed
• (2) 4 oz smoked salmon
• sea salt and pepper, to taste

Stars of the Show for the Vinaigrette:

• pinch of basil
• 2 lemons, juiced
• 2 tbsp rice wine vinegar
• 2 tsp Sriracha
• ground ginger, to taste
• 2 garlic cloves, minced
• 1/4 cup olive oil
• sea salt and pepper, to taste

And Action:

Combine all of the ingredients for the vinaigrette in a small bowl and whisk together. 

Add kale to a bowl and drizzle half of the vinaigrette over the leaves. Massage the kale with your hands until the kale starts to soften.

Add the rest of the salad ingredients and toss to combine. Drizzle with the rest of the vinaigrette. Enjoy!

Doin' Some Cookin'... Sautéed Spinach with Bacon and Garlic

I always joke that veggies with bacon cancel each other out and it's "just about zero calories". That sounds good in theory. Instead, I choose to calorie count the spinach and bacon because really, it's not calorie free but this is a healthier side dish alternative that I love because who doesn't love bacon?!!

Sauteed Spinach with Bacon and Garlic

Adapted From: PaleoHacks

Makes 4 Servings

Stars of the Show:

• 2 bunches fresh spinach, trimmed
• 4 slices bacon, cut into bite-sized pieces
• 4 garlic cloves, minced
• salt and pepper, to taste

And Action:

Cook bacon in a nonstick skillet until desired crispness. Add the spinach to the skillet with the garlic, salt and pepper and toss until wilted. Enjoy!

Doin' Some Cookin'... Zucchini Noodles Aglio et Olio

To even compare this dish to one of my favorite Italian pastas is a real stretch. Pasta tossed in a garlicky spicy red pepper flake oil, nothing beats it's taste or simplicity.

Instead, these zucchini "noodles" make a nice side dish or light lunch option. I'm also convinced that I need to purchase a spiralizer now because I didn't have the guilt I normally feel after polishing off a bowl of traditional noodles agilo et olio. Feels good to load up on veggies.

P.S. - Make sure you dry your zucchini noodles or you'll end up with watery zucchini. Wish I would have read that tidbit before hand. Still delicious though.

I had this a side dish with some crispy halibut for dinner which made for an easy week night meal.

For more Paleo recipes check out the book, Well Fed: Paleo Recipes for People Who Love to Eat. That is where this recipe originally comes from.

Zucchini Noodles Aglio et Olio

Adapted From: PopSugar Fitness

Makes 2 Servings

Stars of the Show:

• 1/2 tsp coconut oil
• sea salt, to taste
• 1 tbsp almond flour
• 4 large zucchinis, julienned with a peeler - I don't have a fancy gadget and had to cut them with a knife. 
• 1 tbsp olive oil
• garlic powder, to taste
• 1/2 tsp red pepper flakes
• dried parsley, to taste
• 1/4 tsp ground black pepper

And Action:

Heat a large skillet over medium-high heat, about 2 minutes. Add the coconut oil and once melted add the almond flour and sea salt.

Stir often with a wooden spoon, until toasty brown, about 1 1/2 minutes. Remove crumbs from the pan and set aside as a garnish.

In the skillet add the zucchini and sauté for two minutes. Turn heat to low.

Add olive oil, garlic, and red pepper flakes, stir to coat well.

Turn off the heat and add parsley, salt, and black pepper. Sprinkle with almond flour crumbs before serving. Enjoy!

Doin' Some Cookin'... Roasted Garlic Herb Cod with Lemon Butter Sauce

I have a recipe to share that is so simple but seems so fancy. Cod is mild in flavor but has a nice dense meaty texture and loaded with vitamins and omega-3 fatty acids.

This is only my second experience cooking with cod. The first time it had a breaded crust of sorts that I accidentally over salted. Having a salt tooth instead of a sweet tooth is saying something if I think it's too salty. But this recipe is quite a gem because the cod was roasted to perfection and well seasoned. I served the cod with a side of roasted one bite potatoes and sauteed kale.

Dinner was on the table in under 45 minutes.

Roasted Garlic Herb Cod with Lemon Butter Sauce

From: SevenLayerCharlotte

Makes 3 Servings

Stars of the Show:

• 3 (4 oz) cod fillets
• 2 garlic cloves, minced
• 2 tsp dried parsley
• 1 tsp dried basil
• sea salt
• ground black pepper
• 2 tbsp butter
• juice of 1 lemon

And Action:

Preheat oven to 450 degrees.

Lightly grease a casserole dish, place the cod in the dish, and season the fillets with salt and pepper, parsley, basil, and minced garlic.

Roast for 10 minutes until cooked through.

While the fish is cooking, place the butter in a small saucepan over medium heat. Once melted add the lemon juice and some dried parsley. Turn the heat to low and stir frequently.

When the fish is done, spoon the butter sauce over the fillets. Enjoy!

Doin' Some Cookin'... Kale Salad with Feta, Garlic Panko Breadcrumbs, and Fried Egg

This is one of the best kale salads I've ever had and this time it was picked up at a Starbucks.

The salad is mixed with Mediterranean inspired ingredients on a bed of sauteed kale, topped with a fried egg, and then sprinkled with garlic panko breadcrumbs and feta cheese making this the perfect meatless meal option.

The runny yolk acts as a dressing after you cut into the egg. If you're really hungry you may want to double your portion. It's that good!

Kale Salad with Feta, Garlic Panko Crumbs, and Fried Egg

Adapted From: Jeanette's Healthy Living

Makes 4 Servings

Stars of the Show:

• 8 cups kale, stems removed and cut into bite size pieces
• splash of rice vinegar
• 4 tbsp olive oil
• garlic powder, to taste
• sea salt and black pepper, to taste
• 1 tomato, cut into bite size pieces
• 1/2 red onion, thinly sliced
• 4 oz black pepper feta cheese
• 16 kalamata olives
• 4 fried eggs, for topping

And Action:

Heat 2 tbsp olive oil in a large skillet over medium heat. Add the kale and saute until wilted, then add a splash of rice vinegar. 

To make the garlic panko breadcrumbs: heat 1 tbsp olive oil in a small skillet over medium heat. Add garlic powder and panic breadcrumbs. Sauce until lightly browned. Season with salt and pepper. Set aside. 

While you fry the eggs begin assembling the salad. Top kale with with the tomatoes, onions, feta cheese, and olives. Top with the fried egg on each portion and then sprinkle with the garlic panic breadcrumbs. Enjoy!

Doin' Some Cookin'... Green Bean Casserole, Hashbrown Casserole, and Garlic Mashed Potatoes

I've been out of my mom's house for 10+ years, I've been a mom for 6 years, and in that time I haven't been responsible for making Christmas dinner. For the holidays we would travel to Ohio for two weeks. Being a houseguest meant I wasn't expected in the kitchen. These were women who ran their kitchens with no other hands stirring the pot but expected you to pull up a girl and stir the pot with you mouth and join in the gossip. But... times have changed and now it's spent at home in Texas, and somewhat alone since I have to share Little Man. Don't feel bad for me though. I'm in the middle of enjoying 11 days of an empty nest with 6 of those being working days and two back to back 4 day weekends. The 4 day weekends was a gift enough to help recharge my batteries... definitely experienced burnout by the end of the year.

Little Man was set to be picked up around noon by his dad and wanting to do the traditional Christmas festivities I made sure we would cover everything.

On Christmas Eve we got into our cozy clothes, drove around town checking out the Christmas lights, watched Christmas movies, made hot chocolate, and tracked Santa's flight. Once he made it to New York Little Man knew that meant it was time to fall asleep before Santa's arrival at our place.

Christmas morning we opened presents, had biscuits and gravy for breakfast, played with his new toys, and then had our Christmas dinner before he had to go.

There are some dishes we've come to expect for Christmas: Smoked Ham, Green Bean Casserole, Hashbrown Casserole, Garlic Mashed Potatoes, and rolls.

Slapping myself a high five here! I recreated the Christmas classics in under an hour. It wasn't perfect and I will need to continue searching for the right recipes but it was still delicious. Part of that was me rushing to get dinner on the table in time and not following directions correctly. I didn't realize the green beans needed to be cooked ahead of time so they had a slight crunch, I enjoyed it this way surprisingly but not what I was expecting, the store was out of the french fried onions, ugh! the part I crave, and my mashed potatoes were not as creamy as we prefer.

The one recipe that will appear on the menu next year is the Hashbrown Casserole but may add bacon and some diced jalapeño peppers to spice things up. This was exactly what I was craving for Christmas dinner and the perfect comfort food dish.

Looking forward to continue setting certain expectations for Little Man and making the holidays super special for him.

Green Bean Casserole

Adapted From: Campbell's Kitchen

Makes 6 Servings

Stars of the Show:

• 1 can (10 3/4 oz) condensed cream of mushroom soup
• 1/2 cup milk
• 1 tsp soy sauce
• dash of black pepper
• 4 cups green beans

And Action:

Stir the soup, milk, soy sauce, black pepper, and green beans in a casserole dish. 

Bake at 350 degrees for 25 minutes. Enjoy!

Hashbrown Casserole

Adapted From: The Loveless Cafe

Makes 6 Servings

Stars of the Show:

• 1 (30 oz) bag shredded hash browns
• 1 tbsp onion powder
• 1 (8 oz) bag shredded cheddar cheese
• 1 (10 3/4 oz) can cream of chicken soup
• 1 (16 oz) container sour cream
• salt and pepper, to taste

And Action:

Mix all ingredients well in a well greased casserole dish covered with foil. Bake for 30 minutes at 350 degrees. Remove cover and return to oven for 30 minutes until brown. Enjoy!

Garlic Mashed Potatoes

Adapted From: Martha Stewart

Makes 8 Servings

Stars of the Show:

• 4 lbs red skinned potatoes, peeled and cut into quarters
• garlic powder, to taste
• sea salt, to taste
• 1 1/2 cups milk
• 1/2 cup butter

And Action:

In a large pot boil water, add the potatoes, and add 1 tbsp salt. 

Return to a boil; reduce heat and simmer for 25-30 minutes. 

Drain the potatoes and return to the pot to dry them out about 1-2 minutes. Remove from the heat.

Add the milk, butter, garlic powder, and salt. Mash until smooth. Enjoy!

Doin' Some Cookin'... Herb Salted Garlic Parmesan French Fries and Roast Beef Dip Sandwich with Herbed Garlic Au Jus

Holy hell! This dinner was quite ambitious for a Monday night, especially after an exhausting day at work. Note to self, make this on a weekend and preferably when your patience levels are high.

The potatoes get double fried and believe me it is totally worth it. Then they are tossed in a garlic parmesan herb salt.

This meal is carb heavy... and wine heavy... as in, I drank the bottle of wine after using the splash of it  to make the au jus. At least now I'll be able to sleep off the carb overload.

Herb Salted Garlic Parmesan French Fries

Adapted from : How Sweet It Is

Makes 2 Servings

Stars of the Show:

• 2 russet potatoes, thinly sliced, like french fries
• 1 qt canola oil
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh oregano, chopped
• 1/2 tbsp sea salt
• 1/4 tsp garlic powder
• 1/3 cup grated parmigiano reggiano cheese

And Action:

Add potatoes to a bowl of ice water and let sit for 30 minutes. Place two layers worth of paper towels on a baking sheet and remove the potatoes from the water. Take more paper towels and pat dry the potatoes. 

Add oil to a large pot and heat over medium high heat until the temperature reaches 350 degrees (use a candy thermometer). Add the potatoes in batches and fry for 2-3 minutes. Remove and place on paper towels to drain the oil. 

Let the potatoes cool, about 10 minutes.

Make the garlic parmesan herb salt using the rest of the ingredients.  

Fry the potatoes again until browned and crispy. Toss with the garlic parmesan herb salt. 

Roast Beef Dip Sandwich with Herbed Garlic Au Jus

Adapted From: Food.com

Makes 4 Servings

Stars of the Show:

• 2 tsp olive oil
• 1 tbsp onion powder
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp basil
• 1/4 cup red wine
• 2 tbsp soy sauce
• 1 can (14.5 oz) beef broth
• 1 french baguette, cut into 4 portions and split in half
• 1 (4 oz) package garlic and herb goat cheese
• 1 lb thinly sliced peppered roast beef

And Action:

To make the au jus: In a medium saucepan heat oil, then add onion powder, garlic, and the other dried herbs. Stir often for 1 minute. The add red wine and soy sauce. Increase the heat, bring to a simmer and let the sauce reduce by half. Add beef broth and simmer for 5 minutes. 

To make the sandwiches: Spread the cheese evenly on both sides of the baguette. Divide roast beef among the sandwiches. Close the sandwiches, place on a baking sheet, and bake at 450 degrees for about 3 minutes. Serve with small cups of the au jus for dipping. 

Doin' Some Cooking... Farfalle with Roasted Red Pepper Garlic Sauce

A well stocked pantry is not something I ever have. In fact, making dinner most nights feels like an episode of Chopped. Trying to do my best Ted Allen impression here, "... open your baskets... Cap'n Crunch... canned tuna... and pickled horseradish..."

Imagine my surprise when I come across a recipe and have all of the ingredients on hand, let alone some odd ball item like, red curry paste or kale broccoli pesto. Yea, I'm a sucker for newly stocked items on the shelves of Whole Foods. 

Maybe to some roasted red peppers are a pantry staple. If I had them in my pantry of randomness I'm sure you'll have them in yours too to put together this easy weeknight dinner. 

Farfalle with Roasted Red Pepper Garlic Sauce

Adapted from: Debbi Does Dinner... Healthy & Low Calorie 

Makes 2 Servings

Stars of the Show:

• 2 cups dry pasta of choice
• 1 cup roasted red peppers, rough chopped
• 1 tbsp minced garlic
• pizza seasoning or Italian seasoning
• fresh basil leaves, to taste
• 1 tbsp olive oil

And Action:

Cook pasta according to package directions. While pasta cooks, heat olive oil in skillet over medium heat. Add roasted red peppers, garlic, and pizza seasoning. Cook until heated through then add basil leaves.

Once pasta is done cooking, drain, and serve the red pepper garlic sauce over the noodles.