Week 42: Recipe #2--Paula Deen's Baked Spaghetti

This recipe comes from Paula Deen's website (see link below).  I have quite a few recipes similar to this one on this blog, but I love to try new ones because spaghetti is always a hit with this family.  This did take a bit of time to make, so it's a good weekend recipe.  It is not difficult, just time-consuming.  Also, I didn't use the Paula Deen's Seasoned Salt--I just kind of created my own with what I had in the spice cupboard.  Other than that, I followed it pretty closely.  It turned out well; lots of flavor and the husband and kids ate it up.  I served it with a caesar salad and some fruit.  Makes 10 servings.

You'll Need:

• 8 oz. uncooked angel hair pasta
• 1/4 c. chopped fresh parsley
• 1 1/2 lbs. ground beef
• 1 1/2 tsp. Paula Deen's House Seasoning (To make a batch of this, mix 1 c. salt, 1/4 c. black pepper, and 1/4 c. garlic powder)
• 1 1/2 tsp. sugar
• 1 1/2 tsp. Paula Deen's Seasoned Salt
• 1 1/2 tsp. Italian seasoning
• 2 c. tomato sauce
• 1 c. water
• 2 c. canned diced tomatoes
• 2 cloves garlic, chopped
• 1/2 c. diced green bell pepper
• 1/2 c. diced onion
• 1 c. grated cheddar cheese
• 1 c. monterey jack cheese
• 2 small bay leaves

Preparation:

1. Preheat oven to 350 degrees.
2. In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves.  Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
3. Crumble the ground beef in a large skillet.  Cook over med-high heat until fully cooked, with no pink color remaining.  Drain the fat from the meat, and then add the ground beef to the stockpot.  Simmer for 20 more minutes.
4. Cook the pasta according to the package directions. 
5. Cover the bottom of a 13 x 9 inch pan with sauce.  Add a layer of pasta and then a little less than 1/2 of the cheese; repeat the layers, ending with the sauce.  Bake in the oven for 30 minutes.
6. Tope the casserole with the remaining cheeses, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes.  Cut into squares before serving.

Recipe and link:  http://www.pauladeen.com/recipes/print_view/210/

Week 41: Recipe #4--Chicken Alfredo Roll-Ups

Yummmmm.....these were good!  Probably not the best if you're counting points, calories, or carbs, but they were GOOD.  And you can splurge every now and again, right?  This recipe comes from a blog called Mmm...Cafe (see link below).  I followed the recipe exactly, as well as making the homemade alfredo sauce.  Because of that, and having to cook the chicken (I'd get a rotisserie next time), this recipe was a bit time-consuming to make.  However, if you already had cooked chicken at the ready, and you used store-bought alfredo sauce, or had some pre-made, this would come together pretty quickly.  I can say, I wouldn't use store-bought after this sauce.  It was really tasty.  Loved it.  The whole meal was a huge hit with the husband and kids as well.  I served these roll-ups with green beans and applesauce.  Makes 9 roll-ups.  **The original recipe says that 3 roll-ups are a serving, so there are 3 servings.  However, my husband and I were satisfied with 1 roll-up each...I could maybe eat 2, but 3 would be too much.

You'll Need:

• 9 lasagna noodles
• 2 c. cooked, shredded chicken
• oregano
• garlic salt
• 3 c. shredded mozzarella
• 1/2 c. butter
• 2 oz. cream cheese
• 2 c. heavy cream
• 2 tsp. garlic powder
• 1/2 tsp. fresh minced garlic
• salt and freshly ground black pepper
• 1/2 tsp. dried oregano
• 2/3 c. parmesan cheese

Preparation:

1. For the sauce:  In a medium to large saucepan, melt the butter over medium heat.  Add fresh minced garlic and cook for 1 minute, or until fragrant.  Add the cream cheese and whisk to smooth and melted.  Whisk in the heavy cream.
2. Season with the garlic powder, salt, and pepper.  Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes.  Stir in the cheese and when melted, remove from heat and set aside.
3. Preheat the oven to 350 degrees.  Spray an 8 x 8 pan with nonstick spray and pour in 1/2 cup alfredo sauce, or just enough to cover the bottom of the pan.  Boil 8-10 cups water in a large pan, cook lasagna noodles until al dente.  Drain the noodles with cold water to prevent them from sticking to each other.  Then, lay out each noodle individually and blot dry with a paper towel.
4. Spread about 2 tablespoons alfredo sauce over each noodle.  Sprinkle oregano and garlic salt on top of the sauce.  Take 1/9 of the shredded chicken and spread it out evenly over each noodle.  Add approximately 3 tablespoons cheese.  To roll up, start at one end and roll the noodle over the toppings.  You will need to lift up the noodle a little to prevent squishing out the inside ingredients while rolling.
5. Place the roll-ups in the pan, one by one, seam-side down so they don't come undone.  Once they are all in the pan, pour the remaining alfredo sauce over the top.  Top with remaining cheese.  Bake for about 30 minutes., or until the cheese is completely melted on top.

Recipe and link:  http://mmmcafe.blogspot.com/2012/01/chicken-alfredo-roll-ups.html

Week 41: Recipe #2--White Pita Pizzas

Yum!  These were really good pizzas, and they took NO time at all to throw together.  Super easy.  I found them on Pinterest, and they come from a site called Prevention (see link below).  We all loved these pizzas, and I especially love anything with pesto.  Next time I might throw a tomato slice or two on top, but these were perfect just the way they were.  I served these with a green salad and fruit.  Great  meal for a busy weeknight!  Makes 4 servings (although I doubled this recipe because that didn't seem like enough--doubling it was perfect).

You'll Need:

• 2 whole wheat pitas, split horizontally into 2 halves
• 1 c. fat-free ricotta cheese
• 3/4 c. shredded reduced-fat mozzarella cheese
• 1/4 c. grated parmesan cheese
• 1 clove garlic, minced
• 4 Tblsp. pesto

Preparation:

1. Preheat the oven to 425 degrees.  Coat a baking sheet with cooking spray.
2. Place the pita halves on the prepared baking sheet and bake for 4 minutes.  Remove from the oven and cool for 5 minutes.
3. Meanwhile, combine the ricotta, mozzarella, parmesan, and garlic in a bowl.  Spread 1/4 over each pita.  Spread 1 tablespoon of the pesto over the cheese on each pita.  Bake for 6 to 7 minutes or until the cheese is melted.

Recipe and link:  http://recipes.prevention.com/Recipe/white-pita-pizzas.aspx

Week 40: Recipe #4--Butternut Squash Stuffed Shells with a Lemon Sage Brown Butter Sauce

Oh.  My.  Word.  These were good, and the sauce--even better.  I found these on a blog called Proud Italian Cook (see link below).  This is the perfect fall recipe.  It's not difficult to make, but it is a bit time-consuming.  I chose to make it on the weekend, so that time wasn't as much of an issue.  It took about an hour from start to finish.  These will be on our menu again very soon.  The only downside was that I forgot to add the lemon zest to the stuffing mixture.  I remembered the lemon juice in the sauce, but I think the zest would have made them even better (if that's possible).  I served these shells with green beans and fruit.  Proud Italian Cook says that is makes about a dozen shells, but I was able to make about double that.

You'll Need:

• medium butternut squash, peeled and chopped (You want about two cups when it's roasted)
• 1-2 Tblsp. olive oil
• jumbo pasta shells
• 2 c. ricotta cheese
• 1/3 c. parmesan cheese
• 1 garlic clove, smashed
• 1/4 c. frozen chopped spinach, thawed, squeezed, and drained
• 1 egg
• salt and pepper, to taste
• grated lemon peel
• stick of butter
• 10 sage leaves

Preparation:

1. Toss chopped squash in olive oil, then roast in the oven for 15-20 minutes at 425 degrees.
2. Cook pasta shells according to directions.
3. In a bowl mix the ricotta, parmesan, garlic, spinach, egg, salt and pepper, cooled down squash, and lemon peel.
4. Stuff the shells with the mixture and place in a buttered baking dish.  Bake for 20-25 minutes at 400 degrees.
5. While the shells are baking, make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly.  Add 10 sage leaves until slightly crisp.  Turn off heat and squeeze in fresh lemon juice.
6. When the shells are done baking, spoon the warm sage sauce over them and sprinkle them with grated parmesan.  YUM!!!

Recipe and link:  http://prouditaliancook.blogspot.com/2009/10/butternut-squash-stuffed-shells-with.html

Week 39: Recipe #1--Million Dollar Spaghetti

This is another one of those baked spaghetti recipes (I've got others similar to it posted as well).  They are all a bit different, and my family loves them, so I'll keep trying them as I come across them.  This one is from a blog called Being Grown Up (see link below), and it was pretty good.  I think I missed the crunch of the french fried onions atop the last one I made (Spaghetti Casserole with French Fried Onions).   Plus, this one used a whole stick of butter, which seemed a bit excessive, but it was tasty.  I served it with a green salad and some green beans.  Makes 8 servings.

Photo from ashleykaitlin.blogspot.com

You'll Need:

• 1 lb. ground beef
• 1 jar spaghetti sauce
• 8 oz. cream cheese, softened
• 1/4 c. sour cream
• 1/2 lb. cottage cheese
• whole stick of butter
• 8 oz. noodles, cooked
• bag of sharp cheddar cheese

Preparation:

1. Preheat oven to 350 degrees.
2. Mix cream cheese, sour cream, and cottage cheese in a bowl.  Set aside.
3. Brown the ground beef and drain.  Pour spaghetti sauce over the beef and stir together.
4. Take a few slices of the butter and put them in the bottom of the casserole dish (13 x 9).  
5. Layer half of the noodles in the bottom of the dish.  Pour the cream cheese mixture on top of the noodles and spread it all over.  Then add the remaining noodles and put some more slices of butter on top of that.  Pour on the meat mixture and spread.
6. Bake in the oven for 30 minutes.  When it's done, take the dish out and put the cheddar cheese on top.  Place it back in the oven for 15 minutes.  Enjoy!

Recipe and link:  http://ashleykaitlin.blogspot.com/2011/01/million-dollar-spaghetti.html

Week 38: Recipe #3--Crockpot Ravioli Casserole

This recipe comes from a blog called Becoming Betty (see link below).  It was really easy to put together, especially since I didn't brown the beef with the onion and garlic first.  I put frozen beef in with everything else, all at once (except for the last four ingredients, which get put in the last 30 minutes).  The house smelled wonderful when we got home, and it tasted great, too.  I served this with a green salad and green beans.  Makes 6-8 servings.

Photo from Becoming Betty

You'll Need:

• 1 1/2 lbs. lean ground beef
• 1 onion, chopped
• 1 clove garlic, minced
• 1 can (15 oz.) tomato sauce
• 1 can (15 oz.) stewed tomatoes (I used the Italian kind)
• 1 tsp. oregano
• 1 tsp. Italian seasoning
• salt and pepper, to taste
• 10 oz. pkg. frozen spinach, thawed (could use fresh as well)
• 16 oz. bowtie pasta, cooked
• 1/2 c. parmesan cheese, shredded
• 1 1/2 c. mozzarella, shredded

Preparation:

1. Brown ground beef with onion and garlic.  (I just put the beef, onion, and garlic in the crockpot along with the other ingredients.  The beef was frozen; the casserole turned out great--much easier than the extra step of browning it.)  Put in the crockpot and add sauce, tomatoes, and seasonings.
2. Cook for 6-7 hours on low.  Add the last 4 ingredients during the last 30 minutes of cooking, mix really well, and turn crockpot to high.  

Recipe and link:  http://becomingbetty.blogspot.com/2011/03/crock-pot-ravioli-casserole.html

Week 37: Recipe #4--Skillet Lasagna

I found this recipe on a site called The Realistic Nutritionist (see link below).  It was really easy to throw together (in fact, my 4 yo helped me prepare it) and the whole family loved it.  It could also be easily adapted by adding meat, but it stands on its own without.  I left out the mushrooms (family preference) and used dried basil vs. fresh.  I also added some Italian seasoning for a bit more flavor.  I served this lasagna with green beans and fruit.  Makes 4 servings.

Photo from The Realistic Nutritionist

You'll Need:

• 1 1/2 Tblsp. extra virgin olive oil
• 1 large onion, chopped
• 1 c. mushrooms (we left these out)
• 2 garlic cloves, minced
• 2 cans (14.5 oz each) Italian diced tomatoes, drained
• 1/4 c. tomato sauce
• 3 basil leaves, chopped (I used a tsp dried basil)
• 1/4 tsp. black pepper
• 1 tsp. sea salt
• 1/2 c. skim ricotta cheese
• 1/2 c. part skim mozzarella cheese
• 3 Tblsp. parmesan cheese
• about 6 oz. lasagna noodles, broken into thirds and fully cooked
• 2 Tblsp. parsley, dried or fresh

Preparation:

1. Heat oil in a large nonstick skillet over medium-high heat.  Add onions and cook until softened, about 4 minutes.  Add garlic and mushrooms and cook until garlic is fragrant, about one minute.  Add in diced tomatoes, tomato sauce, basil, salt, and pepper.  Cook mixture until it thickens up a bit, around 5 minutes.
2. Add noodles to skillet and stir into mixture well.  Add scoops of ricotta cheese over the noodles; add in mozzarella and parmesan.  Stir in parsley.  Cook about 2 more minutes, or until mixture is thick.
3. Serve immediately with additional basil or parsley.

Recipe and link:  http://nutritionfor.us/2012/02/eat-skinny-be-skinny-easy-peasy-skillet-lasagna/

Week 36: Recipe #4--Italian Chicken

This is a crockpot recipe that I found on Pinterest.  It comes from a site called Crock-a-doodle-do (see link below).  I liked this recipe because it was super easy to throw together, and it was pretty tasty, too. I put the chicken in the crockpot frozen, and it was done in about 8 hours on low.  The seasoning was really good, and there was plenty leftover for lunches the next day.  I served this with green beans and fruit.  Makes 4-6 servings.

Photo from Crock-a-doodle-do

You'll Need:

• 4-6 boneless, skinless chicken breasts (frozen works, too!)
• 16 oz. bottle of Italian dressing (I used lite)
• 1/2 c. of parmesan cheese
• Italian seasoning
• 4-6 potatoes scrubbed and cut in half or wedges (I didn't peel, but you could)
• 1/2 bag of mini carrots

Preparation:

1. Spray crockpot with Pam.
2. Squirt a small amount of Italian dressing at the bottom of the crockpot.
3. Place two chicken breasts in the crockpot.
4. Pour some of the Italian dressing on the chicken.
5. Sprinkle half the cheese onto the chicken.
6. Sprinkle Italian seasoning onto the chicken.
7. Place next two chicken breasts into the crockpot, if possible not directly on top of the first two.
8. Sprinkle remaining cheese on top of chicken.
9. Pour the carrots on top.
10. Pour more of the Italian dressing on top of chicken and carrots.
11. Place potatoes on top.
12. Pour the remaining Italian dressing on the potatoes.  Sprinkle Italian seasoning on the potatoes.  Cook on low for 6-8 hours.

Recipe and link:  http://www.crockadoodledo.blogspot.com/2012/04/italian-chicken.html

Week 36: Recipe #3--Spaghetti Casserole with French Fried Onions

Okay, I'll admit this sounded pretty strange, but I wanted to try it.  It was really good!  I found this recipe on a site called Salad in a Jar (see link below).  It is super easy to make, most of the ingredients are already on-hand, and we all liked it.  We'll be having this again.  I followed the recipe exactly, except I didn't pay attention to the part where you're not supposed to put the onions on top until 5 minutes before it's done baking.  I put them on for the whole 25 minutes and they didn't burn or turn soggy.  They were fine.  I served this with a green salad.  Makes 10 servings.

Photo from Salad in a Jar

You'll Need:

• 8 oz. uncooked spaghetti
• 1 lb. ground beef
• 1 large can spaghetti sauce (26.5 oz.)
• 1 Tblsp. butter
• 1/2 c. chopped green or red bell peppers (I used red--easier to hide from the kids)
• 1/3 c. chopped onions
• 8 oz. cream cheese
• 2 Tblsp. milk
• fresh grated parmesan cheese
• small can of french fried onions

Preparation:

1. Cook spaghetti according to directions on the package.  Cook to al dente; drain and set aside.
2. Brown the ground beef; drain excess grease.  Add spaghetti sauce to skillet and heat.
3. Combine onions, peppers, and butter in small glass bowl.  Cover and microwave 4 minutes on high until soft.
4. Add cream cheese and milk to vegetables and stir well.  If the cream cheese is not soft, microwave it for 20-30 seconds to make it easy to spread.
5. Using a 13 x 9 baking dish, assemble in the following order: thin layer of spaghetti sauce on the bottom of the casserole dish, spaghetti, cream cheese mixture, spaghetti sauce, parmesan cheese (amount subject to your own taste),  and french fried onions (added during last 5 minutes of cooking--but seemed to work okay added prior to that as well).
6. Bake at 350 degrees for 25 minutes.  Top with french fried onions and continue baking for 5 more minutes--don't let them burn.

**Note:  You can also make this ahead and refrigerate or freeze without the french fried onions, and then add them later.

Recipe and link:  http://www.salad-in-a-jar.com/family-recipes/scooters-spaghetti

Week 35: Recipe #5--Meatball Bubble Biscuits

This recipe was SUPER easy--perfect for a busy weeknight.  Plus, they were a big hit with the husband and kids.  This recipe is from a blog called Kathie Cooks (see link below).  I served these biscuits with pasta and marinara sauce, along with a green salad and fruit.  Makes 20 biscuits.

Photo from Kathie Cooks blog

You'll Need:

• 1 can Pillsbury golden layers biscuits, each pulled into 2 layers
• 10 frozen fully cooked Italian-style meatballs, thawed and cut in half
• 2 sticks string cheese, each cut into 10 pieces
• 1 Tblsp. parmesan cheese
• 1/2 tsp. Italian seasoning
• 1/4 tsp. garlic powder
• marinara sauce for dipping (I also served pasta and marinara sauce, so one jar was the perfect amount for the pasta and dipping)

Preparation:

1. Heat oven to 375 degrees.  Separate biscuits into 2 layers.  Place 1 meatball half and one piece of the string cheese into each biscuit; wrap dough around it and seal edges.  Place seam side down into 9-inch round cake pan.
2. Sprinkle with parmesan, garlic powder, and Italian seasoning.  
3. Bake 18-20 minutes or until golden brown.  Serve with warm sauce.

Recipe and link:  http://kathiecooks.blogspot.com/2010/08/meatball-bubble-biscuits.html

Week 33: Recipe #4--Healthy Mac and Cheese

I found this macaroni and cheese recipe on oprah.com (see link below).  It was really good!  A great healthy alternative to the regular comfort food.  The girls both liked it, and couldn't tell there was butternut squash in it.  Other than the time it took to puree the squash, it was really quick and easy to throw together.  I served this with green beans and some fresh fruit.  Makes 4-6 servings.

Photo from www.oprah.com

You'll Need:

• 1 pkg. (12 oz.) whole-wheat or gluten-free macaroni, cooked
• 1 1/2 c. butternut squash, cut into small cubes, boiled and pureed
• 1 c. lowfat organic milk (I used soy milk)
• 1 Tblsp. organic butter or butter alternative
• 4 Tblsp. nonfat Greek yogurt
• 1 c. grated or shredded part-skim cheddar cheese (I used sharp)
• 1/2 c. grated or shredded part-skim jack cheese
• sea salt and freshly ground black pepper
• 2 Tblsp. shredded parmesan cheese, for garnish

Preparation:

1. Preheat the oven to 400 degrees.
2. Put butternut squash puree in a large pan over medium-high heat.  Add the milk, butter, and yogurt and continue to stir until incorporated.
3. When the puree begins to simmer, slowly start adding the cheeses, mixing the entire time.
4. When all of the cheese is melted and the sauce begins to thicken, season with a little salt and pepper, to taste.  Continue to add seasoning until desired flavor is achieved.
5. Stir in one quarter of the cooked macaroni at a time, until all of the pasta is saturated with cheese sauce.
6. Transfer the mixture to an oven-safe casserole dish.  Sprinkle parmesan on top and bake for 20 minutes.
7. Remove casserole from oven and allow it to cool for at least 10 minutes.  Serve hot.

Recipe and link:  http://www.oprah.com/food/Healthy-Mac-and-Cheese-Recipe

Week 32: Recipe #5--Chicken Florentine Bowtie Pasta

I found this recipe on Pinterest.  It is from a site called Picky Palate (see link below).  It was good, and I liked the flavor.  It was a little dry, but I think that's because I didn't put enough of the cooking creme in it (I only had one 10 oz. container, and the recipe called for 2 cups).  Still tasty though.  I used a rotisserie chicken to save on time, and served this with come fresh honeydew and a Caesar salad.  Makes 8 servings.

Photo from Picky Palate

You'll Need:

• 2 Tblsp. extra virgin olive oil
• 1 c. finely chopped white onion
• 1 clove minced garlic
• 4 c. baby spinach leaves
• 2 c. cooked shredded (or cubed) chicken breast
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 c. Philadelphia Cooking Creme (I used Italian Herbs and Spices--and only 10 oz...a bit too dry)
• 1 lb. bowtie pasta or other small noodle
• 1 1/2 c. shredded mozzarella cheese

Preparation:

1. Preheat oven to 350 degrees and spray a 9 x 13 inch baking dish with nonstick cooking spray.
2. Place oil in large pot over medium heat (or a large skillet, that's what I used).  Add onion and cook, stirring until tenter, about 5 minutes.  Add garlic and cook, stirring for 1 minute.  Stir in spinach leaves, cook, stirring until wilted, about 2 minutes.  Add chicken, salt, and pepper, and cook until heated through, about 3 minutes.  Add cooking cream, stirring to combine.
3. Cook pasta according to package directions, drain and run under cold water to stop cooking.  Add pasta to chicken mixture, stirring to combine.  Transfer to prepared baking dish and top with cheese.  Bake for 20 to 30 minutes, until cheese is melted.  

Recipe and link:  http://picky-palate.com/2011/08/05/chicken-florentine-bowtie-pasta/

Week 31: Recipe #4--Lasagna Roll Ups

I found these on Pinterest, and they are from a blog called Life as a Lofthouse (see link below).  They were really good, and much easier to make than regular lasagna.  Plus, I love the portion control!  The recipe calls for 1/2 lb. ground beef, but I left that out and went meatless.  They were still very tasty.  I served these with a Caesar salad and applesauce.  Makes 9 roll ups.

Photo from Life as a Lofthouse

You'll Need:

• 1/3 c. grated parmesan cheese
• 1 (15 oz.) container ricotta cheese
• 1 c. shredded mozzarella cheese (I was out of this and instead used monterey jack...surprisingly, no one could tell the difference!)
• 1 egg, beaten
• 1 1/2 tsp. dried parsley
• 1/2 tsp. onion powder
• 1/4 tsp. garlic powder
• 1 (24 oz.) jar spaghetti sauce
• 1/2 lb. lean ground beef (I left this out)
• 9 lasagna noodles
• 1 c. shredded mozzarella cheese (again I used monterey jack)

Preparation:

1. Preheat oven to 375 degrees.  Mix together the first seven ingredients (parmesan cheese to garlic powder) in a large bowl.  Cover with plastic wrap and place in fridge while preparing noodles and sauce.
2. In a large pot of water, boil lasagna noodles according to package directions.  Drain water, and gently lay out noodles onto wax paper.  (Don't let noodles touch because they might stick together.)
3. Meanwhile, cook hamburger meat in a large skillet until brown.  Drain grease.  Pour in spaghetti sauce and cook until mixture is thoroughly heated, 5-10 minutes.  (Because I left out the meat, I was able to skip this part, cutting down the cooking time significantly.)  Pour 1/3 of the meat sauce in the bottom of a 9 x 13 baking dish.  Set aside.  
4. Get the cheese mixture from the fridge.  Spread 1/4 cup of cheese mixture onto one lasagna noodle.  (Eyeball this so that you have enough mixture for all 9 noodles.)  Roll up and place seam side down into the baking dish.  Repeat with remaining noodles.
5. Pour remaining meat sauce over all the roll ups and then sprinkle with 1 cup mozzarella cheese.  Bake for 30 minutes, or until hot and bubbly.  Serve immediately.

Recipe and link:  http://life-as-a-lofthouse.blogspot.com/2011/12/lasagna-roll-ups.html

Week 29: Recipe #2--Pesto-Stuffed Shells

This recipe is from Budget Bytes (see link below).  I love pesto, and these jumbo shells, much like the "cupcake" idea, are great for portion control.  These were easy to make (although with cooking time took a bit longer than I normally like a meal to take), and they were delicious.  I left off the chopped spinach, but other than that I pretty much stuck to the recipe.  I served these with green beans and applesauce.  Makes 7 servings.

Photo from Budget Bytes

You'll Need:

• 1 box (12 oz.) jumbo shell pasta
• 15 oz. part skim ricotta
• 1 c. shredded mozzarella
• 1/2 c. pesto
• 1 large egg
• 2 c. fresh spinach (optional)
• 1 Tblsp. cooking oil
• 3 c. (1 jar) pasta sauce

Preparation:

1. In a bowl, mix together the ricotta, mozzarella, pesto, and egg.  Roughly chop the spinach (if using) and stir it into the cheese mixture.  Refrigerate filling until you are ready to use it.
2. Cook the pasta according to the directions on the box (boil for about 12 min.).  Add oil to the boiling water to prevent shells from sticking.  Be careful not to overcook the pasta or else it will rip easily and be too mushy after cooking with the filling and sauce.  Drain the pasta and rinse with cool water to stop the cooking process.  
3. Preheat oven to 350 degrees.  Spoon about 2-3 tablespoons of cheese mixture into the center of each shell.  There should be enough mixture to fill the shell so that it stays open just slightly (the edges should be about 1/2 inch apart).  Fill as many shells as you can with the cheese mixture.
4. Spread one cup of pasta sauce into the bottom of a rectangular glass baking dish (smaller than 9 x 13).  You want to pack them tightly in a single layer.  If you space them too far apart, they will dry out during the cooking process.  Place all of the shells in the baking dish as close together as possible and pour the remaining 2 cups of sauce over the top.  Bake for about 30 minutes or until the sauce is bubbling up around the edges.

Recipe and link:  http://budgetbytes.blogspot.com/2010/03/pesto-stuffed-shells-851-recipe-142.html

Week 27: Recipe #3--Lasagna "Cupcakes"

I'm lovin' the dinner as a cupcake idea.  Not only have all of these cupcake recipes I've tried turned out great, but they are also wonderful for portion control.  This recipe is from a blog called Emily Bites (see link below).  She takes classic recipes and lightens them up (each cupcake is 4 Weight Watcher points).  I thought these were delicious, and even though a wonton wrapper is in place of the lasagna noodle, I couldn't tell the difference.  I served these with a green salad and some garlic cheese bread.  Makes 8 cupcakes.

Photo from Emily Bites blog

You'll Need:

• 1/2 lb. 95% lean ground beef
• 1 1/2 tsp. Italian seasoning
• 5 oz. mushrooms, chopped (I left these out--personal preference)
• 16 wonton wrappers (look for them in the produce department)
• 4 oz. fat free ricotta cheese
• 1 1/2 oz. parmesan cheese, freshly grated
• 1 c. pasta sauce
• 4 oz. reduced fat 2% shredded mozzarella cheese

Preparation:

1. Preheat the oven to 375 degrees.  Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. In a saute pan or large skillet over medium-high heat, add the ground beef and Italian seasoning and brown the beef, breaking it up with a spoon.  Add mushrooms and continue to cook, stirring occasionally, for a few minutes until mushrooms are browned as well.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin.  Using about half of the ricotta, spoon evenly into the wrappers.  Follow by spooning some of the meat into each cup (using about half ) and then splitting 1/2 cup of the sauce between each cup.  Sprinkle about half the mozzarella and half the parmesan evenly over the top of each cup.  Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4. Bake for 18-20 minutes until golden brown.  Let cool 5 minutes before removing from muffin tin.  

Recipe and link:  http://www.emilybites.com/2011/07/lasagna-cupcakes.html

Week 25: Recipe #3--Broccoli, Tomato, and Mozzarella Stromboli

I'll be honest, I couldn't even remember if I knew what a stromboli was, but it sounded interesting.  I found this on Martha Stewart's website (see link below).  Anything even remotely related to pizza is sure to be a hit in our house, and any time I can slip Lily some broccoli without her knowing it is a good thing.  It was pretty good, although I don't think I got the pizza dough as thin as it should have been; mine were a little breadier than the ones pictured.  Still tasty, though.  I served them with salad and fruit.  Makes 4 servings.

Photo from marthastewart.com

You'll Need:

• 1 lb. pizza dough, thawed if frozen
• all-purpose flour, for work surface
• 1 pkg (1 lb.) frozen chopped broccoli, thawed
• 2 garlic cloves, minced
• coarse salt and ground pepper
• 1 c. marinara sauce
• 1 1/2 c. shredded part-skim mozzarella (6 oz.)
• 2 oz. thinly sliced Genoa salami, chopped
• 1 Tblsp. olive oil

Preparation:

1. Preheat oven to 400 degrees.  Line a large rimmed baking sheet with foil.   Divide dough into 4 pieces.  On a lightly floured work surface, stretch out each piece, first to a 3-by-4 inch oval, then to a 6-by-8 inch oval (let dough rest briefly if too elastic to work with).
2. Place broccoli in a strainer, and press to remove excess liquid.  Transfer to a double layer of paper towels, and pat dry.
3. Dividing evenly, scatter broccoli over dough, leaving a 1/2 inch border.  Sprinkle with garlic, and season with salt and pepper.  Dividing evenly, top with mozzarella, salami, and 1/2 cup marinara.
4. Starting at a shorter end, roll up each stromboli, and place, seam side down, on baking sheet.  Using the tip of a paring knife, cut two slits in the top of each.  Brush with oil.  Bake until golden, 25 to 30 minutes.  Serve stromboli with 1/2 cup marinara for dipping.

Recipe and link:  http://www.marthastewart.com/318373/broccoli-tomato-and-mozzarella-stromboli

Week 23: Recipe #5--Emeril's Three-Cheese Baked Macaroni

I always love to try out new macaroni and cheese recipes (as you can see by the number of them in my previous posts), especially this time of year.  Comfort food at its best.  This recipe is on the Martha Stewart website (see link below) and doesn't have too many steps.  I serve this with a green salad and some good bread.  Makes 4 to 6 servings.

Photo from marthastewart.com

You'll Need:

• coarse salt
• 1/2 lb. elbow macaroni
• 3 slices bacon, cut crosswise into 1/2-inch pieces
• 1 1/2 tsp. minced garlic
• 3 large eggs
• 1 can (12 oz.) evaporated milk
• 1/4 tsp. cayenne pepper
• 1/8 tsp. ground nutmeg
• 1 1/2 c. grated sharp cheddar (6 oz.)
• 1/2 c. grated monterey jack cheese (2 oz.)
• 1/2 c. finely grated parmesan (1 oz.)

Preparation:

1. Preheat oven to 475 degrees.  In a large pot of boiling salted water, cook macaroni 6 minutes (it will be undercooked).  Drain.  Meanwhile, heat a small skillet over medium heat and add bacon.  Cook until fat is rendered and bacon is crisp, about 10 minutes.  (I always go the easy route here to save time and just used the fully cooked bacon....probably not as tasty, but sooo much simpler.)  Add garlic and cook until fragrant, 30 seconds.  With a slotted spoon, transfer bacon mixture to a medium bowl.  Add macaroni and stir to combine.
2. In a large bowl, whisk together eggs and evaporated milk.  Add 1/2 teaspoon salt, cayenne, nutmeg, and cheeses; mix well.  Add macaroni mixture and stir well to combine.  Transfer to an 8- or 9-inch square baking dish or 2-quart gratin dish.  With a spoon, gently spread mixture to form an even layer.  Bake just until sauce is bubbling at edges, 12 minutes.  Let rest 10 minutes before serving.

Recipe and link:  http://www.marthastewart.com/331828/emerils-three-cheese-baked-macaroni

Week 17: Recipe #4--Slow-Cooker Lasagna

Love using my crockpot, especially on those really hot days in a house with no air-conditioning.  This is a surprisingly easy and really good lasagna recipe.  It tasted like I spent more time on it than I really did. I especially liked not having to cook the lasagna noodles, as I always seem to make that process more trouble than it should be. This recipe is from Kraft Foods (see link below).  I served this with a green salad and fruit.  Makes 8 servings.

Photo from kraftrecipes.com

You'll Need:

• 1 lb. ground beef
• 1 jar (24 oz.) spaghetti sauce (I used a sauce with garlic in it, since I love garlic and this lasagna didn't include any in the recipe)
• 1 c. water
• 1 container (15 oz.) ricotta cheese
• 1 pkg. shredded mozzarella cheese, divided
• 1/4 c. grated parmesan cheese, divided
• 1 egg
• 2 Tblsp. chopped fresh parsley (I used dried from the spice rack)
• 6 lasagna noodles, uncooked

Preparation:

1. Brown meat in large skillet; drain.  Stir in spaghetti sauce and water.
2. In a separate bowl, mix ricotta, 1 1/2 cups mozzarella, 2 tablespoons parmesan, the egg, and the parsley.
3. Spoon 1 cup meat sauce into slow cooker, top with layers of half each of the noodles (broken to fit) and cheese mixture.  Cover with 2 cups meat sauce.  Top with remaining noodles, cheese mixture, and meat sauce.  Cover with lid.
4. Cook on LOW heat for 4 to 6 hours or until liquid is absorbed.  Sprinkle with remaining cheeses; let stand, covered, 10 minutes or until melted.

Recipe and link:  http://www.kraftrecipes.com/recipes/slow-cooker-lasagna-114123.aspx

Week 15: Recipe #1--Pasta with Pesto Cream Sauce

In the summer I love pasta dinners because they are easy to make and don't heat up my non-air-conditioned home when making them.   This is a simple recipe that includes pesto, which I love.  It can be found on the Tasty Kitchen blog (see link below).  I serve this with a green salad and fruit.  Makes 8 servings.

Photo from Pioneer Woman

You'll Need:

• 3/4 c. fresh basil leaves
• 1/2 c. grated parmesan cheese
• 3 Tblsp. pine nuts
• 2 cloves garlic, peeled
• salt and pepper, to taste
• 1/3 c. extra-virgin olive oil
• 1/2 c. heavy cream
• 2 Tblsp. butter
• 1/4 c. grated parmesan (additional)
• 12 oz., weight, pasta (cavitappi, fusili, etc.)
• 2 whole tomatoes, diced

Preparation:

1. Cook pasta until al dente.
2. Add basil leaves, 1/2 cup parmesan, pine nuts, garlic, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes.  Continue blending until combined, adding additional olive oil if needed.  Set aside.
3. Heat cream and butter in a small saucepan over medium-low heat.  Add pesto and stir.
4. Drain pasta and place in a serving bowl.  Pour pesto cream over the top.  Toss to combine.  Add diced tomatoes and toss quickly.  Serve immediately.

Recipe and link:  http://tastykitchen.com/recipes/main-courses/pasta-with-pesto-cream-sauce/

Week 14: Recipe #5--Bowtie Lasagna

Okay, so this week there's more pasta than normal, but it's easy to make, and we love it!  This recipe is on the Tasty Kitchen blog, but I found it through the Pioneer Woman (see link below).  It's a great alternative to traditional lasagna if you are short on time (or just don't have the energy).  I served this with a green salad and some good bread.  Makes 6 servings.

Photo from Pioneer Woman

You'll Need:

• 1 lb. ground beef
• 5 c. bowtie noodles
• 3 c. spaghetti sauce (or pizza sauce, whatever you prefer)
• 1 Tblsp. olive oil
• 1 tsp. salt
• 1/2 tsp. garlic powder
• 1 tsp. Italian seasonings (more or less, make it to your taste)
• 1/2 c. mozzarella cheese
• 1/2 c. sour cream

Preparation:

1. Fry ground beef in small pan.  Meanwhile, cook noodles according to package instructions.
2. After noodles are cooked, drain and drizzle with olive oil.  Mix in your spaghetti sauce.  Add in your fried hamburger, seasonings, cheese, and sour cream.  Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.
3. Enjoy!

Recipe and link:  http://tastykitchen.com/recipes/main-courses/bow-tie-e28098lasagnae28099/