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 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 40: Recipe #2--Pasta with Sun-Dried Tomatoes & Olives

I found this recipe on Pinterest, and it comes from a site called With Style and Grace (see link below).  I love the flavors in this dish, and the girls ate it up because it was pasta.  My husband swears he doesn't like olives, but I didn't mention there were any in it, and he didn't seem to notice.  Ate it all up!  It was pretty easy to throw together, so I'll definitely be making it again.  I served this with a green salad and fruit.  Makes 2-3 servings, so I doubled it.  Doubling it made enough for all four of us, plus enough for the two of us to half leftovers for lunch the next day.

You'll Need:

• 1 Tblsp. extra virgin olive oil
• 1 large garlic clove, minced
• 1/2 c. onion, chopped
• 1/3 c. sun-dried tomatoes, chopped
• 1/4 c. low sodium chicken broth
• 1/8 c. kalamata olives, sliced and pitted
• 1/4 c. fresh parsley, chopped (I used dried)
• 4 oz. pasta shells
• 1/2 c. goat cheese, crumbled--plus additional for sprinkling over the pasta

Preparation:

1. In a skillet over medium/low heat, cook garlic, onion, salt, and pepper.  Stir until the onion is soft.  Add tomatoes and chicken broth; simmer until the liquid is reduced.  Stir in olives, parsley, and more salt and pepper to taste.  Reduce heat and keep the mixture warm.
2. In a small pot, bring water to a boil, add salt and pasta shells.  Cook until al dente and drain, reserving 1/3 cup of the cooking water.  Add pasta shells to skillet and lightly toss.
3. In a small bowl, whisk 1/2 ounce of goat cheese with reserved cooking water until the cheese is melted and the mixture is smooth.  Add cheese "sauce" to the skillet with pasta and toss to mix all the ingredients together.
4. Transfer pasta to a serving dish and sprinkle with the additional goat cheese.  Serve immediately.

Recipe and link:  http://withstyleandgraceblog.com/2012/08/01/gluten-free-pasta-with-sun-dried-tomatoes-olives/

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 38: Recipe #1--Grilled Pasta Packets

I found this recipe on the Tasty Kitchen blog (see link below).  Loved it!  My 20 month old ate almost a whole packet by herself!  It was a hit with the whole family.  This would be a great thing to bring for camping, but the backyard grill works well, too.  I followed the recipe pretty closely, and it was super easy to make.  I served these packets with a green salad and fresh fruit.  Makes 6 packets.

Photo from Tasty Kitchen blog

You'll Need:

• 1 lb. whole grain spaghetti noodles, cooked for about 6 minutes or slightly less than al dente per package instructions
• 6 whole roma tomatoes, seeded and chopped
• 1 c. fresh basil leaves, coarsely chopped (I used dried, about a tablespoon)
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 3 garlic cloves, finely chopped
• 3 Tblsp. olive oil
• 1 whole lemon, cut into 6 wedges
• 4 oz. goat cheese (I used goat cheese crumbles)

Preparation:

1. Preheat grill to medium heat.
2. Cut one dozen 8 x 12" pieces of aluminum foil.  Layer foil so that you are using 2 per packet.  In a bowl, toss together pasta, chopped tomato, basil, salt, pepper, garlic, and olive oil.  Spoon one serving of pasta mixture (about 1 1/4 cups, although I did have some extra left over) into the center of each packet.
3. Bring long edges of foil together, then roll it up to secure it.  Roll edges of packet to form a closed space (do not squeeze out all of the air).
4. Reduce grill heat to low, then place packets on grill.  Cook for 10-12 minutes, shaking packets halfway through cooking.
5. Remove from grill and serve immediately.

Recipe and link:  http://tastykitchen.com/blog/2012/07/grilled-pasta-packets/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+TastyKitchenBlog+%28Tasty+Kitchen+Blog%29

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 35: Recipe #2--Taco Pasta Toss

Initially this recipe sounded a bit strange to me, but it actually really worked!  My husband loved it and so did the kids.  I found this on the Kraft Foods website (see link below).  It was extremely easy to put together, and pretty fast as well.  We didn't have the shredded lettuce to put on top, but I'd like to try that next time.  We also left out the onion, because the one we had didn't look so hot.  I used onion powder instead.  I served this with a green salad and fresh fruit.  Makes 4 servings.

Photo from www.kraftrecipes.com

You'll Need:

• 1/2 lb. spaghetti, uncooked
• 1 lb. lean ground beef
• 1 small onion, chopped
• 1 pkg. taco seasoning
• 1 c. water
• 1 c. frozen corn
• 1/2 c. chunky salsa
• 1 c. shredded lettuce
• 1 c. mexican style shredded cheese
• 1/4 c. sour cream

Preparation:

1. Cook spaghetti as directed on package, omitting salt.
2. Meanwhile, brown the meat with onions in a large skillet.  Stir in the next 4 ingredients.  Bring to boil; cover.  Simmer on med-low heat for 3 minutes or until heated through, stirring occasionally.
3. Drain spaghetti; place in large bowl.  Add meat sauce; mix lightly.  Top with remaining ingredients.

Recipe and link:  http://www.kraftrecipes.com/recipes/taco-pasta-toss-136564.aspx?cm_mmc=eml-_-rbe-_-20120529-_-1053&cm_lm=BE6B3E2D9C2E67D1939FB89CB440C360

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 30: Recipe #5--Crockpot Pasta and Cheese Delight

I found this recipe on about.com (see link below).  It was really easy to throw together, and not a lot of cleanup, which is always a plus in my book.  I'm not sure what to think about the taste.  I didn't NOT like it, but the Alfredo with the cream of mushroom soup AND the tuna?  Weird.  Not bad--just weird.  The girls both loved it, so it's worth making again for them.  I served this with a green salad and fruit.  Makes 4 servings.

You'll Need:

• 1 jar Alfredo sauce
• 1 can Healthy Request cream of mushroom soup
• 1 can (7 oz) white tuna or chicken, drained, or use leftover cooked chicken or meat
• 1/4 tsp. curry powder
• 1 to 1 1/2 c. frozen mixed vegetables
• 1 1/2 c. shredded swiss cheese (I used shredded cheddar--not a fan of swiss)
• 4 c. cooked pasta (macaroni, bow ties, shells)

Preparation:

1. Combine first 5 ingredients; cover and cook for 4 to 5 hours on low.  Add cheese to the mixture during the last hour.  
2. Cook pasta according to package directions; drain and add to slow cooker.  

Recipe and link:  http://southernfood.about.com/od/crockpotchicken/r/bl118c10.htm

Week 30: Recipe #2--Mexican Stuffed Shells

These were a hit!  I loved them and so did my whole family.  The best stuffed shells I've ever made by far. I pretty much followed the recipe.  They were easy to make, although a bit longer to cook in the oven than I'd like for a weeknight.  Luckily, I made them on a Saturday.  I found these on Pinterest, and they're from a site called The Way to His Heart (see link below).  I served these with black beans (which both my girls can eat by the handfuls) and grapes.  Makes 16-20 shells.

Photo from thewaytohisheart.wordpress.com

You'll Need:

• 1 lb. ground beef
• 1 pkg. low-sodium taco seasoning
• 4 oz. cream cheese (I used light cream cheese)
• 14-16 jumbo pasta shells (I was able to make 20)
• 1 1/2 c. salsa
• 1 c. taco sauce (This is a smooth, tomato-based sauce found in the Mexican section of the grocery store)
• 1 c. cheddar cheese, shredded
• 1 c. monterey jack cheese, shredded
• 3 green onions
• sour cream

Preparation:

1. Preheat oven to 350 degrees.
2. In a frying pan brown ground beef; add taco seasoning and mix well.  Add cream cheese, cover and simmer until cheese is melted.  Blend well.  Set aside and cool completely.  (I did not cool the meat or the pasta completely...I wanted it in the oven ASAP.  Turned out fine.)  While ground beef is cooking, cook the pasta shells according to directions; drain.  Set shells out individually on cutting board/baking sheet so that they don't stick together.  (I also just pulled them right from the strainer to stuff them--why waste a clean cutting board?)
3. Pour salsa on bottom of 9 x 13 baking dish.  Stuff each shell with the meat mixture.  Place shells in 9 x 13 pan open side up.  Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.
4. After 30 minutes, add shredded cheese and bake for 10-15 minutes more, with foil removed.  Top with any condiments you'd like (green onions, black olives, etc.).  Serve with sour cream and/or more salsa.

Recipe and link:  http://thewaytohisheart.wordpress.com/2011/09/30/mexican-stuffed-shells/

Week 30: Recipe #1--Bacon Ranch Slowcooker Chicken

This recipe comes from Kelly's Healthified Kitchen (see link below).  It's pretty easy to throw together (in fact, my husband did this while I was at work today), and it tasted really good!  It is very similar to another recipe I've previously tried and posted:  Creamy Ranch Chicken .  I think I might like this one a bit better.  Plus, because it's cooked in the crockpot, the actual time spent making it was way less, and cleanup was easier, too.  We used turkey tenderloins instead of chicken breasts, and I recommend not using the full ranch packet, as it can tend to get too salty.  Other than that, I followed the recipe as it was.  I served this with a side of veggies and some fruit.  Makes 4 servings.

Photo from Kelly's Healthified Kitchen

You'll Need:

• 2 turkey bacon strips, cooked and shredded
• 1 tsp. minced garlic
• 1 pkg. ranch dressing mix (I recommend 1/2 to 3/4 of a packet to avoid oversaltiness)
• 1 can (10 3/4 oz.) condensed cream of chicken soup (98% fat free)
• 1 c. fat-free sour cream
• 16 oz. chicken breasts (or turkey), frozen or defrosted/raw (I put them in frozen)
• 8 oz. pasta, cooked (I used rigatoni, like the site recommended)

Preparation:

1. Combine the first five ingredients.  Place frozen or defrosted/raw chicken in crockpot sprayed with nonstick cooking spray and pour sauce over the top (do NOT include water like the can mentions).  
2. Cook on high for 3.5 hours.  Shred the chicken with two forks and place it back in the crockpot and mix in with the sauce.
3. Cook pasta per package instructions, then mix in the crockpot with the chicken and sauce.  

Recipe and link:  http://healthifiedkitchen.blogspot.com/2010/08/bacon-ranch-slowcooker-chicken.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 28: Recipe #5--Tuscan Pasta with Tomato-Basil Cream

I found this recipe on Pinterest.  It comes from www.myrecipes.com (see link below).  It was pretty simple to make.  The girls love any kind of pasta, so it was a hit with them.  I thought maybe Lily might be tricked into eating a tomato or two, but she ate around them.  The only problem I had making this was that I couldn't find sun-dried tomato Alfredo sauce, so I bought regular Alfredo sauce and mixed it with sun-dried tomatoes.  It turned out okay, but I'd still like to try it the original way.  I also used dried basil vs. fresh because it's what I had on-hand.  I served this with a green salad and green beans.  Makes 4 to 6 servings.

Photo from www.myrecipes.com

You'll Need:

• 1 pkg. (20 oz.) refrigerated four cheese ravioli (I used three-cheese tortellini instead)
• 1 jar (16 oz.) sun-dried tomato Alfredo sauce
• 2 Tblsp. white wine
• 2 medium-sized fresh tomatoes, chopped
• 1/2 c. fresh basil, chopped
• 1/3 c. grated parmesan cheese (I skipped this, and it tasted fine without)
• optional garnish:  fresh basil strips

Preparation:

1. Prepare pasta according to package directions.
2. Meanwhile, pour Alfredo sauce into a medium saucepan.  Pour wine into sauce jar; cover tightly and shake well.  Stir wine mixture into saucepan.  Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated.  Toss with pasta, and top evenly with 1/3 cup grated parmesan cheese.  Garnish, if desired.

Recipe and link:  http://www.myrecipes.com/recipe/tuscan-pasta-with-tomato-basil-cream-10000001646355/

Week 28: Recipe #4--Cheesy Chicken Spaghetti Casserole

I found this recipe on a site called Plain Chicken (see link below).  It's pretty easy to make, and the kids both loved it.  I used whole wheat spaghetti, but other than that I stuck to the recipe.  It took a little longer to make than I prefer for a non-weekend meal, but if I would've had the chicken cooked ahead of time it would've gone much faster.  I served this with a green salad and a side of green beans.  Makes 6-8 servings.

Photo from www.plainchicken.com

You'll Need:

• 8 oz. spaghetti, cooked
• 2 c. cooked chicken, diced
• 1 can (10 oz.) cream of chicken and mushroom soup, undiluted OR cream of chicken and herbs
• 2 Tblsp. butter
• 1/3 c. milk
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/8 tsp. pepper
• 1 c. mozzarella cheese, shredded
• 1/4 c. parmesan cheese

Preparation:

1. Preheat oven to 350 degrees.
2. Combine all ingredients, except for the parmesan cheese.  Mix well and put into a 2-quart casserole dish.  
3. Top with parmesan cheese.  Bake for 30 minutes.

Week 27: Recipe #4--Penne Pasta with Sun-dried Tomato Cream Sauce

This pasta dish comes from a website called Very Best Baking (see link below).  I love having pasta at least once a week, preferably without meat.  This recipe was pretty tasty, but you definitely want to serve it right away, and eat it just as quickly.  With two little ones to get plates ready for, by the time I ate mine it was already a bit cold, and the consistency was probably not what it should have been if it would have been the right temperature.  Still good, though.  I'm looking forward to heating it up for lunch.  I served this with a green salad and green beans.  Makes 7 servings (1/2 c. each).

Photo from www.verybestbaking.com

You'll Need:

• 2 c. (8 oz.) dry penne pasta
• 8 sun-dried tomatoes, chopped (about 1/3 cup)
• 1 can (12 oz.) NESTLE CARNATION evaporated lowfat 2% milk
• 2 c. (8 oz. pkg.) shredded Italian-style four-cheese blend
• 1 tsp. dried basil
• 1/4 tsp. garlic powder
• 1/4 tsp. ground black pepper

Preparation:

1. Prepare pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.
2. Meanwhile, combine evaporated milk, cheese, basil, garlic powder, and pepper in medium saucepan.  Cook over medium-low heat, stirring occasionally, until cheese is melted.  Remove from heat.
3. Add pasta and sun-dried tomatoes to cheese sauce; stir until combined.

Recipe and link:  http://www.verybestbaking.com/recipes/143190/Penne-Pasta-with-Sun-dried-Tomato-Cream-Sauce/detail.aspx

Week 26: Recipe #4--Baked Mac and Cheese Cupcakes

Another Pinterest find.  These "cupcakes" are from a blog called How Sweet It Is and for me, they really didn't turn out as cupcakes.  In the picture from the blog they looked like they stayed together, but mine didn't.  Still very tasty, and a good way to hide veggies for the little ones, but they were piles of pasta at best.  Good for portion control.  I served these with a green salad and fruit.  Makes 12 cupcakes.

Photo from howsweeteats.com

You'll Need:

• 1 1/2 c. whole wheat pasta
• 1/2 c. shredded smoked cheddar cheese
• 1/2 c. shredded provolone cheese
• 1/4 c. parmesan cheese
• 1 pt. grape tomatoes, quartered
• 1/4 zucchini, chopped
• 1-2 c. whole wheat bread crumbs
• 3 Tblsp. olive oil
• salt and pepper, to taste

Preparation:

1. Boil pasta as the box states.  Set aside in a large bowl.  Chop tomatoes and zucchini, and season with salt and pepper.
2. Spray cupcake tins with nonstick spray, and coat with breadcrumbs, shaking any excess off.
3. In pasta bowl, add provolone and cheddar to combine.  Add 2-3 tablespoons pasta mixture to each muffin in.  Place tomatoes and zucchini throughout pasta in each muffin top.  (I mixed in the veggies in the bowl...could've been why mine didn't stick together as well....)  Top with a drizzle of olive oil and a sprinkle of parmesan and breadcrumbs.
4. Bake for 12-15 minutes.  Let cool completely, then gently remove with a spoon.

Recipe and link:  http://www.howsweeteats.com/2010/07/baked-mac-and-cheese-cupcakes/

Week 25: Recipe #4--Creamy Ranch Chicken

I found this recipe on the Better Homes and Gardens website (see link below).  It looked like something that Lily and Jeff would like.  It was really good.  Comfort food.  Violet loved it, too!  Also, it's only 30 minutes to make, start to finish, so it's definitely worth a try.  I served this with a side of vegetables and some fruit.  Makes 4 servings.

Photo from Better Homes and Gardens

You'll Need:

• 6 slices bacon
• 4 skinless, boneless chicken breast halves, cut into bite-size pieces
• 2 Tblsp. all-purpose flour
• 2 Tblsp. ranch dry salad dressing mix
• 1 1/4 c. whole milk
• 3 c. dried medium noodles
• 1 Tblsp. finely shredded parmesan cheese  (I left this off, accidentally, and it tasted fine without it)

Preparation:

1. Cut bacon into narrow strips.  In a large skillet, cook bacon over medium heat until crisp.  Drain bacon on paper towels; discard all but 2 tablespoons drippings.  
2. In the same skillet, cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly.  Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well.  Stir in milk.  Cook and stir until thickened and bubbly.  Cook and stir 1 minute more.  Stir in bacon.  Meanwhile, cook noodles according to package directions.  Serve chicken mixture with noodles; sprinkle with parmesan.  

Recipe and link:  http://www.bhg.com/recipe/chicken/creamy-ranch-chicken/