Creamy Tomato & Spinach Pasta

We loved this flavorful, creamy pasta! It was so quick to make 

and my whole family gave this a thumbs up!

Recipe slightly adapted from Food.com. Serves 8.

1 lb. penne pasta

1 tsp. olive oil

1 large onion, chopped

2 garlic cloves, finely diced

2 (15 oz.) cans petite diced tomatoes

1 tsp. dried oregano

1 tsp. dried basil

1 pinch pepper flakes (optional)

1/2 tsp. black pepper

1 tsp. salt

4 Tbs. tomato paste

3/4 cup water

4 oz. cream cheese

1/2 cup Parmesan cheese

18 oz. fresh spinach, stems trimmed

Boil pasta until tender (7 to 10 minutes). Drain the pasta in a colander.

Meanwhile, cook onion & garlic in olive oil in a large skillet over medium-low heat until softened and transparent, about 5 minutes.

Add the diced tomatoes with juices, oregano, basil, red pepper flakes, salt, and black pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and water to the skillet and stir until the tomato paste is dissolved into the sauce.

Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Whisk until creamy. Add Parmesan cheese, then fresh spinach and gently stir it into the sauce until it has wilted (3 to 5 minutes). Add the pasta and stir until it is well coated with the creamy tomato sauce. 

Crockpot Bolognese Sauce

One of my husbands favorite foods is Spaghetti with meat sauce, therefore over the years I have experimented with various recipes to find our favorite one. Here it is. Great flavor and what I like to call "hidden" veggies for the kids.  I love it even more that it's in the crockpot. Throw it in in the morning and by dinner time you have a fabulous meal ready. 

Ingredients:
1 Tbs. virgin olive oil
1 white onion, diced
1 lb. lean ground beef
2 tsp. salt
2 Tbs. tomato paste
1 c. water
1 (28 oz) can diced tomato
1 (15 oz) can tomato puree
1 c. carrots, grated
1 medium red bell pepper, diced
1 tsp. garlic powder
1 tsp. onion powder
2 Tbs dried italian herbs
1 bay leaf

Directions:
Heat olive oil in saute pan. Add onions and saute for about 4 minutes. Add meat and 1 tsp salt and cook for 5 more minutes, breaking up meat as it cooks. Put meat mixture in crockpot. Whisk 2 Tbs tomato paste into 1 c water. Add to pot along with remaining ingredients. Cook on low for 6-8 hours. Serve over your favorite pasta (I use low carb spaghetti).

recipe found at weelicious 

Baked Ziti with Turkey Sausage

HAPPY 2013!!!!!!!!

With each New Year so many people focus their efforts on eating healthy and getting or staying in shape and our family is doing the same! I made some delicious and HEALTHY recipes over the holidays that I can't wait to share with you this week! This is a Weight Watcher's recipe, but you'd never know it. My daughter asked me when she took her first bite, "Mom, did this food fall from heaven?" 

Recipe adapted from Weight Watchers.com

3/4 pound(s) uncooked turkey sausage, casings removed (I used Jimmy Dean reduced-fat pork sausage)
1 medium uncooked onion, chopped
1 medium green pepper, chopped
1 (28 oz.) can diced tomatoes, undrained
10 oz. frozen green peas, thawed
2 Tablespoon canned tomato paste
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. fennel seed
1/2 tsp. table salt, or to taste
1/2 tsp. black pepper, freshly ground
12 oz. uncooked whole-wheat pasta, ziti, cooked according to package directions (I used Dreamfield's low-carb penne pasta)
6 oz. shredded part-skim mozzarella cheese

Position the rack in the center of the oven and preheat the oven to 350°F.

Crumble the sausage meat into a large saucepan and brown over medium heat, stirring often, about 4 minutes.Drain off any fat, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes.

Stir in the tomatoes, peas, tomato paste, oregano, basil, thyme, fennel seeds, salt and pepper. Bring to a simmer, then reduce the heat and cook uncovered 5 minutes, stirring often.

Stir in the cooked pasta and half the cheese. Spread evenly into a 9- X 13-inch baking pan. Top evenly with the remaining cheese.

Bake until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand 10 minutes at room temperature before serving. Serves 8.

Weight Watcher's Points Plus value: 8 points per serving

Hearty Spaghetti Sauce

We moved this summer and the second night in our new home, our neighbor brought this Turkey Spaghetti sauce for dinner and a fabulous dessert (Marshmallow Krispie Brownies) to introduce herself. Now THAT's the way to make friends, people! We still had boxes to the ceiling and I hadn't made a home-cooked meal in days. Needless to say, I called her to ask for the recipes because we all loved them. This can be made with ground turkey or beef. 

Also, she brought me Dreamfields Pasta, which is my new favorite pasta. It has a low glycemic index, which for those non-diabetics, it means that it doesn't cause such a speedy rise in your blood sugar when you eat it. In fact, out of the 41 grams of carbohydrate in each serving, only 5 grams "count." As a Diabetic, I am always looking for ways to cut carbs, so I am a big fan! I can find it at 2 of my local grocery stores and I seriously can't taste any difference between Dreamfields and regular pasta.  The Turkey Spaghetti Sauce itself is low-carb, but with this new pasta, it's a legitimate "low-carb pasta meal." Hooray for that!

Anyway, I digress... Here's the recipe, from my neighbor Sharon:)  Serves about 8.

1 pound lean ground turkey or beef

1 green pepper, diced

1 onion, diced

1 (28 ounce) can tomato sauce or crushed tomatoes

1 (15 ounce) can petite diced tomatoes, undrained

1 (6 ounce) can tomato paste

1/8 cup Worcestershire sauce

1 1/2 teaspoons chili powder

1/4 teaspoon (or less) cayenne pepper

1/2 teaspoon dried oregano

1/4 teaspoon sage

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 to 1/2 teaspoon salt

Brown meat with onion and green pepper and set aside.

Mix tomatoes, tomato paste, Worcestershire sauce and spices in a large pot. Add browned meat and vegetables and stir well. Cover and let simmer over low heat for about 1 hour, stirring occasionally. Serve sauce over cooked pasta. 

Enchilada Pasta Bake

This recipe has been on my "Dinner Ideas" board on Pinterest for a few weeks and, in a pinch last night, I threw it together without shopping for it first. I substituted chile beans for the black beans and I didn't have green onions on hand, but my family LOVED this meal! My older 2 kids both requested it in their lunches the next day for school too, so it's one I'll make again. Recipe adapted from Kraft.com.

Serves 8.

4-1/2 cups medium pasta shells, uncooked
2 tsp. oil
1 yellow onion, chopped

1 red pepper, chopped
1 pkg. (1.25 oz.) taco seasoning mix
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
2 cups cooked & shredded chicken
1 can (15 oz.) no-salt-added black beans, rinsed
3 green onions, thinly sliced, divided
1/3 cup chopped fresh cilantro, divided
1 pkg. (8 oz.) Mexican-style shredded cheese (or sub cheddar or Colby-Jack)

Heat oven to 375°F.

Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.

Drain pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.

Bake 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.

Other topping possibilities: Sour cream, fresh tomatoes, sliced olives, salsa.

Turkey Ragu with Fontina and Parmesan

Yum! This hearty meal was a hit with my whole family. I used whole grain penne pasta in place of the elbow macaroni. Recipe adapted from allrecipes.com

1 (16 ounce) package elbow macaroni
1 Tbs. olive oil
1 sweet onion, diced
1-3 cloves garlic, minced
1 pound lean ground turkey
1 (14.5 ounce) can canned diced tomatoes with their juice
1 (14.5 ounce) can canned crushed tomatoes
2 Tbs. dried parsley
1 tsp. dried oregano
2 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
1 cup grated fontina cheese
1/2 cup grated Parmesan cheese
3 Tbs. grated Parmesan cheese

Cook pasta according to package directions until pasta is al dente (still a little firm). Drain and set aside.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Cook and stir onions until translucent, about 5 minutes. Reduce heat to low and stir in garlic. Cook for 1 minute, then add the ground turkey. Cook and stir until the turkey is no longer pink. Mix in the diced tomatoes, crushed tomatoes, parsley, oregano, basil, salt, and pepper. Simmer, uncovered, for 20 minutes. Combine pasta with the tomato sauce in the skillet. Toss pasta with the fontina cheese and 1/2 cup of Parmesan cheese until the cheese is melted. Serve pasta in a large bowl with 3 tablespoons of Parmesan cheese sprinkled on top. Serves 8.

Asian Spinach Pasta Salad

Ingredients
16 oz. tri-color spiral pasta
3 cups cooked, shredded chicken
1 bunch green onion-thinly sliced
1 red pepper- diced
1 yellow pepper- diced
1/3 cup sunflower seeds- lightly toasted
1 bag baby spinach

Dressing
1/2 cup canola oil
1/3 cup soy sauce
1/3 cup white vinegar
3 Tbs. sugar
1/4 tsp. pepper

Cook chicken and pasta. Combine all dressing ingredients and pour over chicken and pasta. Cover and chill overnight. The next day add onions, peppers, and sunflower seeds. Add spinach and toss  immediately before serving. Hint: I usually make a little extra dressing and add it before serving because the chicken and noodles soak it all up!

Fresh Tomato, Sausage, and Pecorino Pasta

My oldest daughter has been on a major pasta kick lately and every time I ask for her input on dinner, she says, "pasta!" This recipe has been on my Dinner Ideas board on Pinterest for a few weeks and it was A.MAZ.ING! Recipe from Cooking Light, September 2009. Recipes says it serves 4 (2 cup servings) but it easily fed my family of 5, with leftovers:)

8 ounces uncooked penne pasta
8 ounces sweet Italian sausage (I used lean Jennie-O Sweet Italian Turkey Sausage)
2 teaspoons olive oil
1 cup onion, vertically sliced
2 teaspoons minced garlic
1 1/4 pounds tomatoes, chopped
6 tablespoons grated fresh Pecorino Romano cheese*, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup torn fresh basil leaves

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper. Sprinkle with remaining 1/4 cup cheese and basil.

*NOTES: Pecorino Romano is a hard Italian sheep's milk cheese with a sharp, salty flavor. I used it and really liked the flavor. You could substitute Parmigiano Reggiano (Parmesan) or Romano cheese (made from cow's milk).

Per 2 cup serving: 389 calories, 10.7 g fat, 21.6 g protein, 4.5 g. fiber, 53.5 g carbohydrate, 595 mg sodium.

Spicy Thai Noodles

recipe from a small snippet 

We love Thai food. That being said cooking Thai food kinda freaks me out. Let's just say I had a really bad experience making a curry once. This recipe however is so simple and there are no "strange" ingredients that you see in some Thai recipes. You can vary how spicy it is by the amount of pepper flakes you use. We loved it and I will be making it often.  

Ingredients:

1 box linguine pasta

1-2 Tbs crushed red pepper flakes (I used 1Tbs and it was plenty spicy for me) 

1/4 c. vegetable oil

1/2 c. toasted sesame oil

6 Tbs honey (I used Agave) 

6 Tbs soy sauce

green onions, peanuts, cilantro  shredded carrots, toasted sesame seeds 

*I add some grilled chicken for protein 

Directions: 

Cook noodles. Drain. Chop onion, cilantro, peanuts. 

Combine oils and pepper flakes in small saucepan and cook over medium heat for 2 minutes. Strain out pepper flakes and reserve oil. To the reserved oil add honey and soy sauce. Whisk together then toss mixture with noodles. Add chicken or other protein if you wish. Before serving top each portion with green onions, cilantro, shredded carrots,  peanuts and sesame seeds (optional) Can be served warm or cold but I prefer warm. 

Coconut Milk Mac & Cheese

Well, I've been MIA for a while because we just moved in June and I'm still unpacking and getting organized. Combine that with the fact that it's summer and I haven't always been as excited to cook as I usually am and suddenly, it's been months since I've posted a new recipe.

My family has even been complaining about my lack of enthusiasm in the kitchen and it's going to change. I'm ready to cook, bake and I'll be ready to feed homemade cookies to any neighborhood kids that walk through my door!

My kids haven't stopped talking about this "amazing mac & cheese" that they had at their new friends' home last week. I called Jen up today to ask for the recipe and was surprised at the secret ingredient... Coconut milk! It's a unique and easy recipe that we all loved and I hope you will too! Recipe from Jen Carroll...

1 (16 oz.) box of uncooked pasta (elbow macaroni or shells)
1 tsp. chicken bouillon
1 tsp. paprika
Half of a 13.5 oz. can of coconut milk (I used lite)
2 cups shredded cheese
salt and pepper, to taste

Boil pasta according to package instructions and drain. Return pasta to pot. Add chicken bouillon and paprika and mix well. Add shredded cheese and stir until cheese melts. Pour coconut milk over the pasta and stir until incorporated. Add more coconut milk if needed to reach the desired consistency. Season with salt and pepper to taste. Serves 5-6. 

*** Since you'll have leftover coconut milk, may I suggest you use it to make Tropical Breakfast. It's SO good!

BBQ Shredded Chicken and Caramelized Red Onion Ranch Spaghetti

I know some of you may be skeptical when you first see this, I admit I was a little the first time I made it but I was pleasantly surprised. If you are a lover of BBQ chicken pizza (like me) you are sure to love this. It has all the same flavors but in pasta form. Even my husband who claims he doesn't really like BBQ sauce loved this one. 

recipe from Jen @ the Picky Palate

• 1 lb thin spaghetti noodles
• 4 Tablespoons extra virgin olive oil
• 1/2 large red onion, peeled and finely chopped
• 2 Tablespoons dry Ranch Dressing Mix (I use a little more) 
• 3/4 Cup chopped fresh cilantro leaves
• Shredded BBQ Chicken (I just cover 8 chicken tenders with BBQ sauce and bake for 30 minutes at 350) 

Cook spaghetti noodles according to package directions; drain and rinse with cold water to stop cooking.  Place olive oil into a large pot over medium heat.  Saute red onions until softened and golden.  Add cooked spaghetti to onions; mix and add dry Ranch Dressing seasoning and cilantro leaves.  Season with a pinch of salt and pepper to taste.  Place noodles onto serving plates and top with warm shredded BBQ chicken.  Garnish with cilantro leaf and serve.

6 servings

Baked Ziti

I made this for my kids and my friend who stayed with them recently when my husband and I went out of town. Since both my friend and my kids raved about it, I had to make it again so I could try it! The verdict... DELICIOUS! I found it when searching for "freezer meals" and it makes a lot, so it would be perfect to split it into 2 square pans and cook one that night and freeze the other for a later dinner. Source: adapted by Annie's Eats from Cook’s Illustrated, March & April 2009

1 lb. (16 ounces or 2 cups) cottage cheese

2 eggs, lightly beaten

3 oz. grated Parmesan cheese (about 1 1/2 cups), divided

salt

1 lb. (10 ounces) ziti pasta*
1 Tbs. olive oil
20 oz. turkey Italian sausage
1/2 cup yellow onion, finely chopped
3 cloves garlic, finely diced
1 (28 oz.) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 tsp. dried oregano
1/2 cup plus 2 tbsp. chopped fresh basil leaves, divided
1 tsp. sugar
ground black pepper
3/4 tsp. cornstarch
1 cup heavy cream (or whole milk)
8 oz. low-moisture mozzarella cheese, shredded

Center a rack in the oven and preheat the oven to 350° F. Whisk cottage cheese, eggs, and 1 cup Parmesan together in a medium bowl; set aside. Bring a large pot of water to boil. Stir in 1 tablespoon salt and the pasta; cook until pasta begins to soften but is not yet cooked through, 5-7 minutes. Drain the pasta and leave in colander.

Meanwhile, heat olive oil in a skillet over medium heat. Crumble in the turkey sausage and cook until nearly browned. Add in the onion and garlic and continue to cook until the onion is softened and the sausage is completely browned. Stir in the tomato sauce, diced tomatoes and oregano; simmer until thickened, about 10 minutes. Off the heat, stir in 1/2 cup basil and the sugar, and season with salt and pepper.

In a small bowl stir together the cornstarch and heavy cream. Transfer the mixture to the now-empty stockpot over medium heat. Bring to a simmer and cook until thickened, 3-4 minutes. Remove the pot from the heat and add the cottage cheese mixture, 1 1/2 cups of the tomato sauce and 3/4 cup mozzarella. Stir to combine. Add the pasta and toss to coat thoroughly with the sauce.

Transfer the pasta to a 9×13″ baking dish and spread the remaining tomato sauce evenly over the top. Sprinkle the remaining mozzarella and Parmesan over the top. Cover the baking dish tightly with foil and bake for 30 minutes.

Remove the foil from the pan and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with the remaining 2 tablespoons basil and serve.

*NOTE: If you can't find ziti pasta, try penne instead. Penne is much more common in stores.

Suzanne's Tortellini Soup

TORTELLINI SOUP

½ lb. Italian sausage, cooked

2 tsp. olive oil

½ c. chopped onion

2 cloves minced garlic

¼ c. chopped carrots

1-2 small zucchini, sliced

2 c. fresh spinach or 1 pkg. (10 oz.) frozen spinach

4 (14 oz each) cans chicken or vegetable broth

1 can diced tomatoes with juice

(or 1 can whole tomatoes, pureed)

1 ½ tsp. dried basil

1 Tb. sugar

1 (9 oz) pkg. Butoni 3-cheese tortellini

Grated Parmesan cheese

Sauté onion, garlic and carrots in olive oil in a stockpot. Add broth, tomatoes and basil. Bring to a boil, reduce heat and simmer 15 minutes. Add zucchini, spinach and tortellini and simmer for 7-9 minutes (according to pasta cooking directions). Add sausage. Serve with Parmesan cheese. Serves 8-10.

Chicken Enchilada Pasta

My husband took two bites of this before he exclaiming "wait is this Mexican pasta?...sweet!!!" I knew he would like this seeing as it's a combination of two of his favorite things, mexican and pasta.  What surprised me was how much my two year old liked it. She had three bowls of it (child-size of course) I have a feeling we will be eating this one a lot in our house from now on.  

2-3 chicken breasts, cooked and shredded

2 Tbs. olive oil

2 cloves garlic, minced

1 onion, diced

1 red pepper, diced

1 (4 oz) can diced green chilies 

2 tsp. chili powder

1 tsp. cumin

2 (10 oz) cans green enchilada sauce

2/3 c. red enchilada sauce 

2 cups shredded Colby & Monterey Jack cheese 

1 c. sour cream (light is fine) 

1 pkg. penne pasta (I use whole wheat) 


topping options:
tomato
olives
green onions
avocado 
sour cream

1. Cook chicken, shred and set aside. Cook pasta til al dente according to package directions. 

2. In deep skillet heat olive oil and cook onion for about 3-5 minutes. Add peppers and garlic and cook for another 3-5 minutes or until veggies are tender. 

3. Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.

4. Add cheese and stir until the cheese is melted and heated through.  Now toss in the sour cream, but whatever you do, DO NOT bring to a boil!  Cook on low heat or the sour cream will curdle.Stir until sour cream is well mixed and heated through.

5. Drain pasta & return to pot.  Pour sauce over pasta and mix well.  Serve as is (how my hubbie likes it) or garnish with avocado, tomato, green onion, and a dollop of sour cream.

Stuffed Shells

1 (10 oz.) package frozen chopped spinach, thawed, well drained (I just run under warm water in a colander)

1 (16 oz.) container low-fat cottage cheese (2 cups)

1 cup part-skim mozzarella shredded cheese, divided

1 red bell pepper, chopped

1 egg white

1 teaspoon dried oregano leaves

20 jumbo macaroni shells (for stuffing), cooked, drained and cooled

1 (28 oz.) jar spaghetti sauce

Heat oven to 400 degrees F. Mix spinach, cottage cheese, 1/2 cup mozzarella, peppers, egg white and oregano until well blended; spoon into shells, adding about 1 heaping Tbsp. to each shell. Spread half the sauce onto bottom of 13x9-inch baking dish. Arrange shells, filled-sides up, in baking dish; top with remaining sauce and mozzarella. Cover with foil. Bake 40 min. or until heated through, removing foil after 30 min. Serves 5-6.

Pumpkin Mac & Cheese

Okay, so I really, really love pumpkin. When I saw this recipe in the October, 2011 issue of Better Homes and Gardens, I just had to try it! My kids asked why it was orange and were a little hesitant to try it, but they all liked it and my husband declared it his "favorite mac and cheese ever." It's a unique savory side dish or main course that I'll definitely be making again soon!

2 cups dried elbow macaroni (8 ounces)
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup whipping cream*
1 cup whole milk
4 ounces Fontina cheese, shredded (1 cup)
1 (15 ounce) can pumpkin
1 tablespoon snipped fresh sage or 1/2 teaspoon dried leaf sage, crushed
1/2 cup soft bread crumbs (1 piece of bread, crumbled)
1/2 cup grated Parmesan cheese
1/3 cup chopped walnuts
1 tablespoon olive oil

Sage leaves (optional)

1. Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.

2. For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.

3.In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.

* NOTES: I used whole milk instead of whipping cream and it seemed plenty rich and creamy and saved us a few calories as well! 

If you can't find Fontina cheese, try Havarti cheese instead.  They are very similar.

Ham and Cheese Lasagna

This dish was in heavy rotation at my house about 10 years ago, then I misplaced the recipe. While looking through my file this week, I found it (I had ripped it out of a magazine) and was so excited to make this delicious and unique lasagna again. It's perfect for company because you can make it in advance and pop it in the oven when you're ready. The lasagna does need to sit for 15 minutes after baking so it sets up, so please keep that in mind. Recipe from Woman's Day magazine, 2/19/2002. Enjoy!

CHEESE SAUCE:

      2 cans (10 3/4 ounces each) condensed Campbell's Cheddar Cheese soup

      1 soup can low-fat milk

      1 can (14.5 ounces) no-salt-added petite diced tomatoes, rinsed and drained 

      1 Tbsp. dry mustard

      1 Tbsp. dried minced onion

RICOTTA LAYER:

      1 (15 ounce) container low-fat ricotta cheese

      2 large eggs

      1/4 cup grated Parmesan cheese

      3/4 tsp. ground nutmeg

OTHER LAYERS:

      12 uncooked, flat oven-ready lasagna noodles (such as Barilla)

      1 bag (16 oz.) frozen chopped broccoli florets, thawed, pressed dry on paper towels and finely chopped

      1 1/2 cups shredded Cheddar cheese

      8 oz. thinly sliced deli ham

      1 (12 oz.) jar roasted red peppers, well-drained, rinsed and chopped

1.  Preheat oven to 375 degrees F. Lightly coat a deep 9 x 13 inch baking dish with cooking spray and set aside.

2.  Cheese Sauce: Whisk ingredients in a small saucepan until blended. Heat, stirring constantly, until cheeses melt.

3.  Ricotta Layer: Mix in a small bowl until combined.

4.  Layer lasagna in prepared baking dish as follows:

• Spread 1 cup hot cheese sauce over the bottom of the pan.
• Top with 4 overlapping noodles
• Half of the ricotta mixture
• The chopped broccoli
• 1 1/2 cups hot cheese sauce
• 1/2 cup shredded Cheddar cheese
• 4 more overlapping noodles
• Remaining ricotta mixture
• The sliced ham
• 1/2 cup shredded Cheddar cheese
• The chopped red peppers
• 1 1/2 cups hot cheese sauce
• 4 more overlapping noodles
• Remaining hot cheese sauce
• Sprinkle top with 1/2 cup shredded Cheddar cheese

5.  Cover tightly with foil and bake for 50 minutes or until sauce and noodles are tender. Uncover; bake 10 minutes longer. Let stand for 15 minutes before serving. Serves 10.

Homemade Chicken Noodle Soup

This is another recipe I'm re-posting with a better picture. It's an incredible recipe, so I hope you'll try it! My friend Karen brought me this soup after I had a baby 8 years ago and it's still one of our favorite comfort foods! Recipe from Karen Edwards. Pictured with Whole Wheat Dinner Muffins...

1 (11 oz. pkg.) frozen egg noodles (I ♥ Grandma's brand) 

2 chicken breasts

6 cups water

2 chicken bouillon cubes (or 2 tsp. chicken bouillon granules)

2-3 ribs celery, chopped

1 medium onion, chopped

2-3 carrots, peeled and sliced

1 can condensed Cream of Chicken soup

3/4 tsp. dried basil

black pepper, to taste

1 cup frozen peas (optional)

Follow package directions to defrost frozen noodles. Set aside.

Place chicken in a stockpot and barely cover with water. I add a bit of dried onion for flavor. Cover and boil 15 minutes, or until cooked through. Drain and shred chicken and set aside.

Meanwhile, place 6 cups water and bouillon, chopped celery and onion and sliced carrots in a large pot. Boil for 15 minutes. Add defrosted noodles, taking care to separate noodles as you add them to the pot. Add shredded chicken, Cream of Chicken soup, basil & pepper. Return to a boil & cook for 20 minutes, or until noodles are soft. Add frozen peas during the last 5 minutes, if desired. Can add a bit more water if too thick. Garnish with basil or parsley. Serves 8.

Sour Cream Noodle Bake

I am having my second baby in 5 days (so excited) and have been getting over a nasty cold so this week I have been in need of some good old fashioned comfort food. This noodle bake is just that. 

recipe from the Pioneer Woman

Ingredients: 

1-1 1/4 lb ground beef

1 (15 oz) can tomato sauce

1/2 tsp. salt

pepper to taste

8-10 oz. egg noodles 

1/2 c. sour cream 

1 1/4 c. small curd cottage cheese

1/2 c. green onions, diced

1 c. grated cheddar cheese 

Directions:

In large skillet brown beef and drain fat. Add tomato sauce, salt & pepper. Stir and let simmer while you prepare the other ingredients. 

Cook noodles til al dente. Drain and set aside

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake at 350 for 20 minutes, or until all cheese is melted.

Pasta Fresca with Parmesan Chicken

This is similar to one of my favorite dishes at Noodles n' Company that my Mom brought me in the hospital after I had my baby and has been my favorite ever since. (by the way that baby is now 20 months old loves this dish) 

Pasta Fresca

1 red onion, diced

1-2 Tbs. olive oil

6 (yes... six) cloves garlic, minced 

1 (14.5 oz)  can diced tomatoes (undrained)

3-4 cups fresh spinach

8 oz. penne pasta 

1/2 c. feta cheese (more for garnish if desired) 

salt & pepper, to taste

Cook pasta in salted water til al dente. Meanwhile in large sauce pan heat olive oil and add garlic and onion. Saute til tender. Add spinach and cook a few minutes til spinach wilts. Add tomatoes and let simmer a couple minutes, stirring, then add your pasta, feta cheese and salt & pepper to taste. Heat through. Enjoy as is, or for some extra protein, top with parmesan chicken....

Parmesan Chicken

Desired amount of chicken breasts or tenders (if breasts pound them down first) 

2 eggs, beaten

1 c. Italian style bread crumbs

1/2 c. grated parmesan cheese 

Pour eggs and bread crumbs into 2 separate shallow bowls. Dip chicken into egg then into the bread crumbs. Place chicken on a foil-lined baking sheet or in a baking dish and bake at 350 degrees for 30-40 minutes.