Sriracha Mango Baked Chicken

Tired of boring baked chicken? This recipe is a great solution thanks to the sweet and spicy flavor of our Pastamore Sriracha Mango with White Balsamic Vinegar. The chicken is great served over rice and even makes a great sandwich. Double the recipe and you will be on your way to a delicious week of prepared meals.

Ingredients:
1 lb - chicken breast
1 Tbsp - Pastamore Sriracha Mango with White Balsamic Vinegar
1 Tbsp - olive oil
1/2 tsp - black pepper
1/2 tsp - garlic powder
1/4 tsp - red pepper flakes (optional)
To taste - salt

Directions:
1. Preheat oven to 350ºF.

2. Slice chicken into 1/4" thick strips. Add to a large baking dish along with Pastamore Sriracha Mango with White Balsamic Vinegar, olive oil, black pepper, garlic powder, and salt. Mix until evenly coated.

3. Place in oven and cook until internal temperature reaches 165ºF (12-20 minutes). Remove from oven and adjust seasoning with salt.

4. Serve with rice and broccoli.

Cheesy Garlic Balsamic Chicken

Melty cheese on top of broccoli and cauliflower. How can you go wrong? This classic combination pairs perfectly with rice dressed in our Pastamore Roasted Garlic Balsamic Dipping Oil. This recipe only takes 15-20 minutes and will leave you feeling full and satisfied.

Ingredients:    serves 4-6
1 lb - chicken breast
12 ounces - California blend vegetables
4 cups - cooked rice
3 oz - Colby Jack cheese
2 Tbsp - Pastamore Roasted Garlic Balsamic Dipping Oil
As needed - cooking spray
To taste - salt and black pepper

Directions:
1. Heat a large frying pan on the stove over medium heat. Coat with cooking spray.

2. Chop chicken into bite-sized pieces and add to pan. Season to taste with salt and black pepper. Cook until internal temperature reaches 165° F, stirring often.

3. Heat large pot on the stove over medium heat. Add California blend vegetables and season to taste with salt and black pepper. Cook until tender. Add cooked rice to pot along with Pastamore Roasted Garlic Balsamic Dipping Oil. Cook until warm. Adjust seasoning with salt and black pepper.

4. Plate chicken and rice/veggies mixture. Top with Colby jack cheese.

Artichoke Linguini with Grilled Pork Chops

Artichokes are delicious but are a pain to cook from scratch. The good news is that you can get the great taste of artichokes without any of the hassle thanks to our Pastamore Artichoke Hearts Linguini. The artichoke hearts linguini is available as regular pasta as well as gluten-free. The dish is so tasty that your family or friends will think it was delivered.

Ingredients:      Makes 4 servings
8 oz - Pastamore Artichoke Hearts Linguini (Pastamore Artichoke with Rosemary Linguini)
1/2 cup - Pastamore Bruschetta Tapenade
1 lb - pork chops 
1.5 Tbsp - olive oil
1/2 tsp - salt
1/2 tsp - black pepper
1/2 tsp - garlic powder
1/2 tsp - rosemary
1/4 tsp - red pepper flakes
1 lb - fresh green beans
To taste - salt and black pepper

Directions:
1. Heat grill over medium-high heat. Heat a large pot of water on the stove over high heat and bring to a boil.

2. Drizzle 1/2 Tbsp of olive oil onto pork chops and season with salt, black pepper, garlic powder, rosemary, and red pepper flakes. Add pork chops to grill. Cook to desired temperature, turning once during the cooking process.

3. Heat large non-stick pan on the stove over medium heat. Once hot add 1/2 Tbsp of olive oil and green beans. Season to taste with salt, black pepper, and garlic powder. Cook until tender.

4. Add Pastamore Artichoke Hearts Linguini to boiling water. Cook until al dente and drain using a colander. Return pasta to pot and add Pastamore Bruschetta Tapenade and 1/2 Tbsp olive oil. Season to taste with salt and black pepper.

5. Plate pasta, pork chops, and green beans.

Honey Ginger Teriyaki Stir-fry

I don't know how many times I can say it, but our Pastamore Honey Ginger Teriyaki Grill Sauce and Marinade is out of this world. I could literally drink it out of the bottle it is so delicious. This is a tasty and easy recipe that lets its flavors shine. Whether you are cooking from scratch or using leftovers for this recipe, you will be pleased with the results. You don't need a spiralizer, but it sure makes it easier to deal with the carrots.

Ingredients:      serves 3-4
1/4 cup - Pastamore Honey Ginger Teriyaki Grill Sauce and Marinade
3/4 lb - chicken breast, cooked
3 cups - cooked white rice
3 cups - fresh green beans
2 - large carrots
To taste - salt and black pepper
As needed - cooking spray

Directions:
1. Rinse and peel carrots. Cut cooked chicken into bite-sized pieces. Heat large frying pan on the stove over medium-low/medium heat. Once hot coat with cooking spray and spiralize carrots into pan. Add green beans and cook for 3-4 minutes, stirring often.

2. Add cooked rice, chicken, and 2 Tbsp of Pastamore Honey Ginger Teriyaki Grill Sauce and Marinade. Cook until warm, stirring often. Season to taste with salt and black pepper.

3. Plate and finish by drizzling on the remaining Pastamore Honey Ginger Teriyaki Grill Sauce and Marinade.

Meatless Monday: Spicy Beandilla

Trying to come up with a recipe for Meatless Monday may seem like it involves a lot of planning. This quick and easy meatless quesadilla will keep you satisfied with foods you may have around the pantry. Our Pastamore Kettle Roasted Jalapeno Oil pairs perfectly with pinto beans to make a flavorful and spicy quesadilla.

Ingredients:   serves 4
4 - large tortillas
1 15 oz can - pinto beans
1.5 Tbsp - Pastamore Kettle Roasted Jalapeno Oil
4 ounces - cheese
1 cup - fat-free Greek yogurt

Directions:
1. Add pinto beans and Pastamore Kettle Roasted Jalapeno Oil to food processor. Blend until smooth. If you don't have a food processor a potato masher or fork can be used.

2. Heat large non-stick pan over medium-low/medium heat. Once hot, add 1/4 of the blended pinto beans and 1 ounce of cheese. Fold in half. Cook until first side is golden and flip. Cook until golden brown. Cook remaining quesadillas.

3. Cut into quarters and top with 1/4 cup of non-fat Greek Yogurt. Serve and enjoy.

Blueberry Pear Oatmeal

Blueberries are still in season (barely) which means they are the perfect compliment to your oatmeal. This oats recipe gets its sweetness from our Pastamore White Balsamic with Pear Vinegar, and chia seeds and cacao nibs provide a nutritious crunch. You can sweeten the oatmeal as needed (honey would be great), but I found it sweet enough with just the white balsamic vinegar.

Ingredients:    makes 2 servings
1 cup - old fashioned oatmeal
2 cups - water
1 cup - fresh blueberries
1 Tbsp + 1 tsp - Pastamore White Balsamic with Pear Vinegar
2 tsp - chia seeds
2 tsp - cacao nibs
To taste - salt

Directions:
1. Add water to medium pot and bring to a boil. Add oatmeal and reduce to a simmer. Season to taste with salt and sweetener. Cook until water is absorbed and oatmeal is tender.

2. Remove from heat and add 1 Tbsp of Pastamore White Balsamic with Pear Vinegar. Mix well.

3. Rinse blueberries and place in small mixing bowl. Add 1 tsp of Pastamore White Balsamic Vinegar with Pear and gently mixed.

4. Add oatmeal to bowl and top with blueberries, chia seeds, and cacao nibs.

Jalapeno Flounder Bowl

If you don't like fish but are trying to add more into your diet this recipe may be just what you are looking for. The mild taste of flounder is paired with our flavor packed Pastamore Kettle Roasted Garlic Oil, black beans, and vegetables. Serve this mixture over rice, and you will think you're at your favorite fast-casual Mexican restaurant.

Ingredients:      serves 4
1 lb - flounder
1.5 Tbsp - Pastamore Kettle Roasted Jalapeno Oil
1 - zucchini
1 - tomato
1 15 oz can - black beans
1 tsp - garlic powder
1/2 tsp - cumin
To taste- salt and black pepper
As needed - cooking spray
4 cups - cooked rice
As garnish - fresh lime juice

Directions:
1. Rinse zucchini and tomatoes. Remove top and bottom from zucchini and cut into 1/4" thick coins. Cut tomato into 8-10 wedges.

2. Heat a large frying pan on the stove over medium heat. Once hot, add cooking spray as needed. Add zucchini and cook for 3-4 minutes. Add flounder, garlic powder, cumin, black pepper, and salt. Cook for 4-5 minutes and flip.

3. Drain black beans. Add black beans and tomato to pan. Use spatula to break up fish and cook until fish is firm. Add Pastamore Kettle Roasted Jalapeno Oil and adjust seasoning with salt and black pepper. Mix well.

4. Plate rice into bowl and top with the fish mixture. Finish with a squeeze of fresh lime juice and enjoy.