Artichoke Pasta

In an attempt to save more money, I haven’t gone food shopping in almost FOUR weeks!  It’s been difficult to make interesting stuff for the blog, but at the same time, it’s been a fun challenge to see what I can come up with using random things around the house.

I made a really good variety of my favorite pasta (“Penn State Pasta” I called it when I first wrote of it here), using a can of artichoke hearts (from TJ’s) and fresh grape tomatoes.  The food was done in 10 minutes, cost nothing, and tasted amazing!  It passed the boyfriend test too, so it made the cut for the blog.

Artichoke Pasta (adapted from Penn State Pasta)


2 servings Whole Wheat Linguine

1 teaspoon Olive Oil & Salt (for boiling the pasta, if desired)

(plus) 1 teaspoon Olive Oil

1 Lemon

1 Tablespoon Light Butter

1 teaspoon – 1 Tablespoon Spicy Montreal Steak Seasoning

2 handfuls Grape Tomatoes, halved

1 can Artichoke Hearts (I used Trader Joe’s)

1 teaspoon Fresh Grated Sharp Provolone


1. Cook the pasta according to the directions on the box, using olive oil and salt to boil if you choose to. I do.

2. Microwave the lemon for 15 seconds, roll it around, then slice in half.

3. When the pasta is done cooking, drain and put back in the pot to keep warm.

4. Add the juice from the whole lemon, the light butter, 1 teaspoon of olive oil, and the seasoning.

5. Slice the artichoke hearts and tomatoes and add them in.  Top with just a sprinkle of cheese and serve.

I chose to use a little more oil for the sauce instead of light butter on this one because I liked the taste of it with the tomatoes and ‘chokes.  I also used a little more lemon juice.  Feta Cheese would be a great option if you have it, instead of Parmesan or provolone.

Beth & Dave’s Chili

Just for you… I’ll do my best attempt at recreating the best chili I’ve ever eaten.  About a year ago, we gave in and bought another kitchen appliance- a crockpot.  Our first shot at the crockpot was chili.  We decided to wing it and make our own recipe and it turned out awesome!  We made enough for a small army so it was eaten for a whole week… and then it was gone forever!  I totally screwed up and never wrote down ANY type of recipe or even what ingredients we used.  I’ve tried to recreate it about three times now and it has never been as good as the first.  Sigh.


This recipe is the basis of my most recent attempt.  The fun thing about chili is you can really do whatever you want with it… my favorite type of recipe.  Enjoy!



1 lb Ground Chicken Breast (or turkey… or other meat)

1 can Kidney Beans, drained

1 can Whole Kernel Corn (no salt added)

1 medium Onion

2 Fresh Jalapenos

2 cans Tomato Sauce (8oz)

2 cans Diced Tomatoes, undrained

1 can Stewed Tomatoes, drained

¼ cup Light Brown Sugar

1 packet Chili Spice (hot)

1 Tablespoon Teriyaki Sauce

2 Tablespoons Hot Sauce

2 Tablespoons Worcestershire Sauce


Extra Seasoning:  Garlic Powder, Cayenne Pepper, Ground Mustard, Chili Powder

Garnish:  Reduced Fat Sharp Cheddar Cheese, Fat Free Sour Cream



1.  Chop onion & bell pepper.  Saute with garlic and 1 teaspoon oil or cooking spray.  Cook ground chicken or turkey in the same pan, chopping into small pieces.  Put it all in the crockpot.

2.  Chop the jalapeno pepper and add to the crockpot.  Put beans, corn, tomato sauce, diced tomatoes, stewed tomatoes, and spice packet into the crock pot and cook for a few hours or overnight over low heat.

3.  Stir chili and turn the crockpot on high.  Add each of the seasonings if you choose, 1 tsp at a time, or to taste.  Add the teriyaki, Worcestershire and hot sauce.  Stir.

4.  Add ¼ cup brown sugar and stir.  Now, cook on the high heat for 30 minutes more.  Serve with cheese and sour cream.


the chili cookin' low and slow!

With just a dollop of sour cream, this chili is ready to eat!