Sandra's Easy Cooking

 

Olive Oil-Garlic Green Spaghetti is super delicious and makes one perfect dinner. My family and I fell in love with this dish.
I’ve been making it for a while now, and we love it.

It did come as a surprise that my kids are excited when I make this pasta, but I couldn’t be happier. Which mama would not be satisfied?!

You see, this Ronzoni SuperGreens Spaghetti is enriched pasta with five green vegetables: spinach, zucchini, broccoli, parsley, and kale.

It is a good source of fiber and five vitamins & minerals, such as iron, thiamin, riboflavin, niacin & folate.
So, you can see why I am happy that they all love it.

Sometimes, I’d play with a sauce; pasta sauce, sun-dried tomatoes, basil pesto, etc.
The texture is not bad at all either.

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You’d think that pasta got a strong vegetable aftertaste, and it does just a tiny bit, but in a perfect way.
If you never tried it, you might like it too.

By the way, this is not sponsored by Ronzoni whatsoever. I like this pasta.

If you make Olive Oil-Garlic Green Spaghetti please tag me on INSTAGRAM @SandrasEasyCooking using the hashtag #sandraseasycooking.

Thank you so much for all your support and love!

Yield: SERVES 4

Olive Oil-Garlic Green Spaghetti

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Easy and delicious dinner idea- Olive Oil-Garlic Green Spaghetti

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 Pack SuperGreens Spaghetti + salt + water
• 3-4 tablespoons olive oil
• 4 garlic cloves (sliced, crushed or chopped)
• Pinch of Crushed Chili Flakes
• 1/2 tablespoon dried parsley
• Pasta Water
• Parm Cheese optional

Instructions

1. Boil a pot of water with a generous pinch of salt, and add pasta. You can follow instructions on the pasta box.
2. While pasta is cooking, heat 3 to 4 tablespoons of Olive oil, and add garlic. I like garlic, sliced, but you can slice it or crush it. Turn the heat to medium-low. We do not want to burn the garlic, just lightly toasted. When the garlic is nearly golden, light golden preferably, add a pinch of crushed chili -It is not necessary, but it is very good. Keep stirring or moving the garlic to prevent it from burning. You would add chili flakes toward the end of toasting because you want the flavor, not the bitterness. So cook for about 20-30 seconds.
3. As soon as the pasta is al dente, using a large fork or kitchen tongs, transfer it to the skillet with the roasted garlic, chili flakes, and oil. Then add a couple of tablespoons of the pasta water and dried parsley, then cook it all together over medium heat, stirring and tossing rapidly, to emulsify the oil with the starchy pasta water.
4. You may use grated parm cheese if you wish, but it is not necessary.

Notes

You may add steamed vegetables to this pasta. Timing is everything. When you see that your pasta is nearly done, start slowly on a medium-low temp toasting the garlic.

You want garlic close to the golden color. I don’t drain pasta, I just pull it out of the water, but you can drain it, but make sure to reserve some of the pasta water.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 231Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 1mgSodium: 176mgCarbohydrates: 21gNet Carbohydrates: 20gFiber: 1gSugar: 1gProtein: 4g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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Parsley and Lemon Baked Fish Fillets is a fantastic dinner idea. You can prep everything ahead for a quick and easy mean.

Simple, delicious and perfect weeknight meal. I absolutely love meals like this.

Not only that it doesn’t take too long to make it, but you have a full meal on the table in less than 45 minutes.

Additionally, you can also prepare ahead and just put it together. I served this one with roasted potatoes, quinoa, and brown rice.

As well as a salad on the side, and I must tell you that it was one delicious meal.

You can totally do this with salmon or any other fish. Actually, I make this often with salmon.

A couple of years ago, my youngest one started calling salmon a pink fish, and often he’d say “how about we get some pink fish for lunch”.

He was so cute when he suggested what we should eat.

So, now it is stuck with us… pink fish!
Anyhow, I hope you like this recipe… if you have any suggestions what I should make, do not hesitate to leave a comment.

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If you get inspired and make Parsley and Lemon Baked Fish Fillets, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!

Happy Cooking! 

Roasted Potatoes – RECIPE 

Quinoa and brown rice infused with garlic and basil. After cooking I just drizzled it with a bit of olive oil instead of using butter and stir before serving.

Yield: Serves 4

Parsley and Lemon Baked Fish Fillets

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Parsley and Lemon Baked Fish Fillets Recipe

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 6 Fish fillets or more (I used Flounder)
• 1/2 tablespoon Olive Oil
• 3 tablespoons fresh lemon juice
• 2 teaspoons minced Garlic
• 1 teaspoon onion powder/or 1/4 chopped fresh onion
• 1 teaspoon dried parsley flakes
• 1/4 teaspoon salt
• 1/2 teaspoon Ground Black Pepper
• 1/2 tablespoon butter melted

Garnish:

• Green onions

Instructions

1. MIX together in a jar: lemon juice, Olive oil, minced garlic, onion powder, black pepper and sea salt to taste (about 1/2 teaspoon, you can always add more salt later), dried parsley and chopped fresh parsley (Italian flat leaf). Shake a jar well.
2. Preheat the oven to 350F, and line the baking pan with parchment paper (easier cleanup and fish won’t stick).
3. Pour everything from the jar over fish, you may use frozen fish, but make sure it’s completely defrosted. Add a bit of butter on the top. and cover the baking sheet with aluminum foil just to prevent from burning.
4. Bake for about 25 minutes in the preheated oven.
5. Serve immediately with a drizzle of leftover oil/sauce and a few chopped scallions.

Notes

I used 6 fish fillets, and you could use any fish. I use salmon often.

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Teriyaki Chicken and Pepper Skewers is a very delicious summer dish that gives you a pleasant explosion of flavors.

My family goes crazy over this teriyaki chicken and I am sure that you will, too.

I have been making this dish for many, many years and we absolutely love it especially over warm rice, but noodles would work just fine as well.

Tap here for more chicken recipes

Sometimes, I would use pork tenderloin or beef as well. To be honest, it tastes just as good as made with chicken.

Naturally, beef would take a bit more time to cook but it tastes amazingly delicious.

Of course, you can use other vegetables such as onion, or different color peppers.

Red peppers or yellow gives you more sweetness and they are amazing, or you could use several different colors.

You can even go a step further and add pineapple chunks. It goes absolutely delightful with teriyaki chicken.

So, I usually make this during a busy weekday when kids either have work, soccer or band practice. We just love it!

I must add this is a perfect weeknight meal. Plus, you can totally prep this ahead of time and refrigerate for a couple of days.

Well, I prep and place in the containers and just toss in my wok. It is one of the easiest dinners ever.

You do not even have to use screwers, however, my family really loves it just like this.

Skewers are fun to them so I don’t mind making what they gonna love and eat.

You may also like these recipes:

Chicken Fajita Skewers

Chicken Fajita Bowl

Everything Bagel Baked Chicken

Marinated Baked Chicken Drumsticks

If you make Teriyaki Chicken and Pepper Skewers, or any other recipe from my blog please tag me on INSTAGRAM.

@sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your delicious creations and share them with my readers. Thanks!!!

Yield: Serves 4

Teriyaki Chicken and Pepper Skewers

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A perfect balance of flavors. It is a very delicious, super easy meal. 

Prep Time 15 minutes

Marinate Time 30 minutes

Cook Time 20 minutes

Total Time 1 hour 5 minutes

Ingredients

• 1 Large Chicken Breast You may use more
• 1 Large Green Pepper sliced into squares
• 1/2 Onion sliced into squares

MARINADE:

• 2 tablespoons Teriyaki Sauce
• 1/2 tablespoon Soy Sauce
• 1 tbsp. Mirin or cooking rice wine
• 1 tbsp. Oil Sesame Oil, Vegetable oil or any on hand
• 4 Garlic cloves sliced
• 1/4 Onion Chopped
• 1 tbsp. Fresh Ginger chopped
• 1 tbsp Honey or 1 tbsp Sugar

GARNISH:

• Toasted sesame seeds
• Green onion

Equipment needed:

• Grill or a grill pan
• Skewers preferably bamboo, but metal works fine, too

SAUCE:

• 1/2 tbsp Vegetable oil or any oil that you have, even coconut oil would work if you like the flavor
• Chicken drippings
• 1/4 cup water + 3 tbsp.
• 1 teaspoon Rice flour or cornstarch
• Soy sauce to taste

Instructions

1. In a large bowl combine all the ingredients for the marinade. Mix it well.
2. Remove with the sharp knife all the excess fat from the chicken breast or take the skin off when if there is skin. Cut the chicken into equal smaller cubes.
3. Place the chicken into the marinade and mix it all together to coat the chicken well.
4. Allow the chicken to marinate for about 30 minutes to up to one hour - make sure to always refrigerate if you are going to marinate the chicken for more than 15 minutes.
5. Slice the onion and pepper, any on hand, in more square bite-size pieces- I used green because I love green peppers over any other, however, you may use different colors or all of them together for different flavor and presentation.
6. If you are using bamboo skewers then soak them in water for 10 minutes before using them, that way they won't burn as easily.
7. I assemble mine by thread pepper, onion, marinated chicken and so on until I reach the top. You can use more or less, depending on how you like them. If you overcrowd the skewer then it would take longer to cook evenly.
8. Heat gas or charcoal grill, or a grill pan with a bit of oil, if you are using a grill pan, then place the skewers to cook.
9. Cook on medium temperature if you are using the stovetop. Cook for about 5 to 6 minutes on each side, and keep turning them so they could cook on each side. Chicken cooks rather fast, so don't overcook because the chicken could taste a bit dry. If there is no pink in a center, most likely chicken is cooked, however, if you want them a bit darker then leave them just to get a nice golden brown color. They are fantastic on the open flames with the perfect taste of savory, sweet and smokiness, but if you do not want to grill outside then just heat that grill pan indoors. One more idea comes to mind that if you don't have skewers or a grill/grill pan you could most certainly just cook in a drizzle of oil in the regular pan for about 10 minutes. Comes really quickly together and it tastes just as good.
10. When the chicken is done, place on the plate and allow it to rest for a minute or two. Any juices that drain out you may use it for the sauce.
11. Before serving, sprinkle a bit of chopped green onion and toasted sesame seeds - and a drizzle of sauce if you wish to make one, but just soy sauce would work as well.
12. Heat the pan on a medium-low temperature with chicken drippings and oil, then add 1/4 cup of water.
13. Season it with a bit of soy sauce to your taste, about 1/4 tablespoon or so.
14. SAUCE
15. In a small cup mix together 3 tbsp water and 1 teaspoon rice flour or cornstarch until smooth.
16. Using a whisk, mix in dissolved rice flour or cornstarch. When the sauce starts to get thick stir to combine it and then remove from the stove.
17. Drizzle the sauce over the chicken and pepper skewers before serving.
18. You do not have to do this, but it gives this amazing savory and smooth flavor. You can just drizzle with a bit of soy sauce before serving, but I feel like it tastes so much better with a bit of sauce.

Notes

You may add pineapple on the stick in between the chicken, onion, and pepper. It tastes amazing, but it's okay if you do not like the idea or don't have pineapple because it tastes great just like this too.

Did you make this recipe?

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