The MIcheff Sisters | REcipes

Here you will find the most current recipes from the 3ABN Today Show!


1 – 16oz. pkg. Angel Hair Pasta
3 fresh garlic cloves – minced
½ tsp. dried crushed red pepper
4 Tbsp. Extra Virgin Olive Oil
6 cups fresh tomatoes – diced (may use grape tomatoes cut into thirds)
1 cup fresh Basil – coarsely chopped
2 Tbsp. fresh parsley – chopped
Salt to taste


Cook angel hair pasta according to package directions. (Always cook in salted water) Drain the cooked pasta but do not rinse. Put into large serving bowl. In a large sauce pan, heat 3 Tbsp. of Olive oil and add the fresh garlic and the crushed red pepper. Sauté for 1-2 min., then add the tomatoes, basil and parsley. Cook over medium heat for 3-5 minutes. Pour over the pasta and drizzle with the remaining 1Tbsp. of Olive Oil. Toss together and garnish with additional fresh basil.

Yields: 24 – ½ cup servings

Cinda Sanner

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1 medium onion, slivered
1 clove garlic, minced
4 cups fresh mushrooms, sliced
1 medium zucchini, slivered
1 medium yellow squash, sliced
1 medium yellow pepper, slivered
1 ½ cups vegan chicken, cut into strips
1¾ cups canned petite diced tomatoes
1 cup tomato sauce
2 cups water
2 tablespoons Bragg Liquid Aminos
1 teaspoon sugar
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon red pepper flakes
1 tablespoon Better Than Bouillon Vegetable Base
¼ teaspoon oregano
1 teaspoon dried parsley
1 9-ounce bag fresh baby spinach
1 pound hot whole-wheat fettuccini noodles, cooked according to package



Spray medium skillet with non-stick cooking spray. Sauté onion and garlic over medium heat until translucent. Add mushrooms, zucchini, yellow squash, yellow pepper, and chicken and sauté until vegetables are tender. Add remaining ingredients, except for spinach. Simmer 30 minutes. Add spinach and cook until just wilted, but still a pretty green. Serve hot over cooked whole-wheat pasta.

Yield: 8 cups

Brenda Walsh

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½ cup water
1 cup onion, finely chopped
1 cup fresh mushroom, finely chopped
1 teaspoon salt
½ teaspoon seasoning salt
3 cups Silk almond milk
¼ cup cornstarch
¼ cup water
½ cup Tofutti Better than Sour Cream
1 cup fresh spinach, chopped
¼ teaspoon garlic salt
¼ teaspoon onion salt
6 cups cooked angel hair pasta

Add water to a skillet and heat over medium heat. Add onion, mushrooms, salt, and seasoning salt and sauté until clear.

Heat milk in a saucepan. Mix cornstarch and water together in a container and add to milk that is almost boiling. Stir well until thickened. Turn heat down and add onion and mushroom mixture to saucepan. Add Tofutti Better than Sour Cream and mix well. Add spinach. Serve hot over angel hair pasta

Yield:4 ¼ cups sauce

Linda Johnson

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3 ½ cups butternut squash, peeled and cubed
6 cups cooked cavatappi pasta, cooled (cork screw or twisted pasta)
to taste salt
½ cup walnuts, chopped
½ cup fresh sage leaves
½ cup fresh parsley, chopped
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
½ cup water
2 teaspoons McKay's Chicken Style Seasoning
4 cups fresh spinach, shredded
1 cup fresh arugula, shredded


Spray a baking sheet generously with the non-stick cooking spray. Arrange the squash in a single layer and spray with the non-stick cooking spray. Sprinkle with salt and bake in a 430 degree oven for 20 – 25 minutes or until tender and lightly browned. Stir after 15 minutes. Set aside. In a food processor or blender combine parsley, walnuts, sage, lemon juice, olive oil, water, McKay's Chicken Style Seasoning and salt to taste. Process until well blended. In a large bowl combine the squash, pasta, spinach and arugula. Pour the sage pesto over the top and gently toss to mix well. Serve immediately.

Yield:12 – 1 cup servings

Cinda Sanner

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3 cups canned pumpkin
1 ½ teaspoon salt
1 teaspoon McKay's Chicken Style seasoning
¼ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon onion powder
pinch ground cloves

2 cups canned pumpkin
4 cups coconut milk beverage
¼ teaspoon nutmeg
3 tablespoons brown sugar
½ teaspoon salt
¼ teaspoon cinnamon
2 tablespoons McKay's Chicken Style seasoning
1/8 teaspoon onion powder

½ small onion
½ cup coconut milk

3 tablespoons cornstarch
¼ cup water

24 jumbo pasta shells, cooked according to package directions




For the Filling: mix all ingredients together in a bowl.
For sauce, blend onion and coconut milk together in a food processor. Mix all ingredients together in a saucepan. Heat to a simmer, then thicken with slurry.

Pour 2 cups sauce in a 9x13 baking dish. Spoon 2 tablespoons filling into each pasta shell. Place pasta shells in baking dish. Top with remaining sauce.

3 cups filling

Brenda Walsh

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1 cup onion, diced
4 cups canned tomatoes
½ cup water
1 cup yellow squash, sliced and quartered
½ teaspoon or to taste salt
1 teaspoon McKay's Chicken Style Seasoning
½ teaspoon red pepper flakes
1 small fresh hot pepper, sliced in rings
1 cup broccoli, florets and stems
½ cup cooked brussle sprouts, cut in half
½ cup cooked butternut squash, cubed
2 cups spaghetti sauce (your favorite)
2 cups cooked penne pasta

Place water in a skillet that has been heated over medium heat. Add onion and sauté until clear. Add tomatoes, yellow squash, hot pepper, salt, McKay's, and red pepper flakes. Cook until squash is tender, then add broccoli. Cook until broccoli is tender, then add brussle sprouts, squash, spaghetti sauce, and pasta. Cook until heated thoroughly.

Yield: 7 ½ cups

Linda Johnson

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