Spaghetti Sauce

Ingredients:

3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper

Directions

In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes (you can simmer less than this if you would like, 90 minutes is enough time for the flavors to fully merry but if you're on a time crunch, shorten it!). Stir in tomato paste, basil, 1/2 teaspoon pepper and simmer 30 minutes more (again, less is okay, just until the flavors are how you like them). Serve.

Recipe also found here

Teriyaki Chicken

You will need:
4-6 Boneless skinless chicken breast (I prefer halved)

Sauce:
½ cup sugar
5/8 (1/2+1/8)cup soy sauce
1/2 - 1 tsp powdered garlic
dash ginger

Mix sauce ingredients and bring to a boil in deep frying pan or sauce pan
Drop in chicken and cook until done (20-30 minutes depending on thickness of chicken)

Pesto

I don't think something like pesto even needs an introduction... other than to say that this one is nut free =)

Ingredients:
3 garlic cloves
1/2 cup fresh basil leaves stemmed
1/3 cup parmesan cheese
1/3 cup olive oil (extra virgin please!!)
1 tsp salt, more to taste
1 grated zest of lemon
3 tbsp fresh lemon juice
1/8 tsp freshly ground (or not whatev) black pepper
(You can add pine nuts or pumpkin seeds if you want)

Directions:
Turn on a food processor and add the garlic first until finely chopped (5 secs). Add the basil, process 5 secs. Add cheese, olive oil, lemon zest and juice, and pepper. Process until sauce is green. Taste the pesto and adjust anything you desire. Serve on crackers, toast, or your favorite pasta This pesto will keep for 3 days in an airtight container.

YUM!

Fettucine Alfredo

So most of you probably don't want to know whats in your alfredo sauce.... but regardless its delicious!

Ingredients:
1 pound fettuccini pasta
1 1/2 cups butter, divided
1 pound skinless, boneless chicken breast halves - cut into cubes
2 (16 ounce) containers whole milk ricotta cheese
1 pint heavy cream
1 teaspoon salt
1 cup grated Parmesan cheese

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear.
In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through.