Lemon-Crab Spaghetti - 1 lb of pasta. Heat olive oil in a big skillet, stir in cooked crab, and warm it through. Pour in ¼ cup white wine. Bring the liquid just to a boil, turn the heat way down, and stir in ½ cup lemon juice and a good amount of salt and pepper. Pour pasta into the skillet and toss in about ¼ cup grated Parmesan and a big handful of chopped parsley. If the pasta needs more liquid, add some of the reserved pasta water. Serve with more Parmesan.
Hummus Crusted Chicken ( Smother some boneless, skinless chicken breasts with hummus (about 1 cup for 4), then top with a squeeze of lemon juice, a sprinkle of balsamic vinegar, chopped fresh rosemary, and lemon slices (optional). Bake at 450° until hummus is golden brown and meat is cooked through, 30 to 35 minutes. Season with salt and black pepper to taste and serve immediately.)
Butter chicken. Still trying to figure out how a recipe with butter in the name only contains 2 T of butter but whatever. This was good but lacked the excitement to make it into our usual recipes. The kids loved it though!
Lemon Garlic Spaghetti Ingredients: 4 oz dry spaghetti noodles 1/4 c grated parmesan cheese 2 t olive oil 1 clove garlic (I use 2 but I do love me some garlic) 1/2 lemon 2 T toasted pine nuts 5-6 basil leaves finely chopped Boil the spaghetti and saute the garlic and then toss all of the ingredients together in a large bowl and serve. Seriously, that's it.