This is nothing fancy, just a quick, easy, basic recipe to get dinner on the table!
1 lb extra lean ground beef
1 small onion chopped finely
8 oz tomato sauce
1 TB flour
1/2 cup water
s/p
1 cup macaroni noodles, cooked
1 cup shredded cheddar, or whatever you have
Brown the meat & drain off the fat.
Add the onion & saute for a couple of minutes. Then combine the flour & water in a bowl until there are no flour lumps & then add that to the pan. Let simmer about 5 minutes then add the cooked macaroni noodles. Stir it all together & pour into a casserole dish. Sprinkle with cheese & bake for 15 minutes at 400 degrees.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Monday, June 28, 2010
Monday, May 17, 2010
Baked Manicotti
This is kind of a twist on regular manicotti - you roll up lasagna noodles instead of trying to tediously stuff manicotti noodles.
Tomato Sauce
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil
Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh basil
16 no-boil lasagna noodles
Adjust oven rack to middle position and heat oven to 375 degrees.
Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soup spoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.
Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil.
Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.
The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
What I did: I did make it like the recipe says, but had a hard time with soaking the noodles. Next time I will just boil the noodles, but not completely cook them. Just enough that they are pliable though b/c they will continue to cook in the oven and I do not like mushy noodles.
Source: www.melskitchencafe.com
Tomato Sauce
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil
Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh basil
16 no-boil lasagna noodles
Adjust oven rack to middle position and heat oven to 375 degrees.
Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soup spoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.
Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil.
Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.
The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
What I did: I did make it like the recipe says, but had a hard time with soaking the noodles. Next time I will just boil the noodles, but not completely cook them. Just enough that they are pliable though b/c they will continue to cook in the oven and I do not like mushy noodles.
Source: www.melskitchencafe.com
Monday, May 3, 2010
BBQ Chicken Pasta
1 tablespoon extra-virgin olive oil
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne pasta
2/3 cup barbecue sauce
1/3 cup sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
1. In a large 12-inch nonstick skillet heat the olive oil over medium heat (you could also use a large pot if you don’t have a skillet this big). When hot, add the chicken and onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.
2. In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.
Serve immediately and garnish with additional red or green onions and shredded cheese.
Recipe Source: My Kitchen Cafe
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne pasta
2/3 cup barbecue sauce
1/3 cup sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
1. In a large 12-inch nonstick skillet heat the olive oil over medium heat (you could also use a large pot if you don’t have a skillet this big). When hot, add the chicken and onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.
2. In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.
Serve immediately and garnish with additional red or green onions and shredded cheese.
Recipe Source: My Kitchen Cafe
Monday, April 12, 2010
Baked Greek Chicken
1 whole broiler/fryer chicken about 5 lbs (I just bought one in a pkg already cut up)
3/4 tsp salt
2 lemons
3 cloves minced garlic
1 TB fresh oregano (I used dried)
pepper
olive oil
1 fennel bulb, trimmed, cored & sliced (no fennel at my store! I used a couple stalks of celery)
1 cup dry orzo
1/3 cup pitted kalamata olives, halved
1/3 cup crumbled feta cheese
1. Preheat oven to 425. Pat chicken dry. Loosen skin & sprinkle some salt under skin.
2. Grate zest of 1 lemon, then cut lemon in half and juice. In small bowl stir together 2 tsp of zest, 2 TB of the lemon juice and 1/2 tsp salt, the garlic, oregano & pepper. Tuck half of this mixture under skin of chicken.
3. Cut the peel off the 2nd lemon and chop the fruit into pieces.
4. Add 1 TB olive oil to remaining herb mixture in bowl. Toss with sliced fennel and chopped lemon. Transfer to large baking dish and top with chicken pieces. Bake at 425 for 40 min. or until chicken is done.
5. Meanwhile, cook orzo according to pkg. Drain & transfer to bowl.
6. When chicken is done transfer the pieces to a platter. Spoon the fennel into the bowl with the cooked orzo along with 1 TB of pan drippings, the olives and feta. Stir to combine and serve alongside the chicken.
Source: Family Circle magazine, March 2010 page 181
3/4 tsp salt
2 lemons
3 cloves minced garlic
1 TB fresh oregano (I used dried)
pepper
olive oil
1 fennel bulb, trimmed, cored & sliced (no fennel at my store! I used a couple stalks of celery)
1 cup dry orzo
1/3 cup pitted kalamata olives, halved
1/3 cup crumbled feta cheese
1. Preheat oven to 425. Pat chicken dry. Loosen skin & sprinkle some salt under skin.
2. Grate zest of 1 lemon, then cut lemon in half and juice. In small bowl stir together 2 tsp of zest, 2 TB of the lemon juice and 1/2 tsp salt, the garlic, oregano & pepper. Tuck half of this mixture under skin of chicken.
3. Cut the peel off the 2nd lemon and chop the fruit into pieces.
4. Add 1 TB olive oil to remaining herb mixture in bowl. Toss with sliced fennel and chopped lemon. Transfer to large baking dish and top with chicken pieces. Bake at 425 for 40 min. or until chicken is done.
5. Meanwhile, cook orzo according to pkg. Drain & transfer to bowl.
6. When chicken is done transfer the pieces to a platter. Spoon the fennel into the bowl with the cooked orzo along with 1 TB of pan drippings, the olives and feta. Stir to combine and serve alongside the chicken.
Source: Family Circle magazine, March 2010 page 181
Saturday, January 23, 2010
Mac n' Jack Salad
1 lb elbow macaroni
10 oz frozen corn, defrosted
1 red bell pepper, seeded & chopped
1 red onion, chopped
4 celery ribs, chopped
1 - 8 oz brick pepper jack cheese, diced
s/p
3 TB red wine vinegar
1/3 cup olive oil
1 1/2 cups tomatillo salsa (salsa verde) or chipotle salsa
chopped cilantro or parsley
1. Cook pasta until al dente. Drain & rinse with cold water to cool it down. Drain well.
2. While pasta cooks combine corn, red pepper, onion and celery in large bowl with cheese. Season with s/p.
3. Add cooled pasta to vegetable mixture.
4. Whisk together vinegar and oil. Stir in salsa. Pour over pasta & vegetables. Toss to coat evenly. Garnish with cilantro
This makes a lot and I think it was too much pasta, so unless you are making it for a large crowd or potluck or something, just use 1/2 lb or 3/4 lb of pasta. I also only used half a red onion and cut back the oil. Not a bad idea to make ahead and let it chill in the fridge.
Source: Rachael Ray's Book of 10, page 40
10 oz frozen corn, defrosted
1 red bell pepper, seeded & chopped
1 red onion, chopped
4 celery ribs, chopped
1 - 8 oz brick pepper jack cheese, diced
s/p
3 TB red wine vinegar
1/3 cup olive oil
1 1/2 cups tomatillo salsa (salsa verde) or chipotle salsa
chopped cilantro or parsley
1. Cook pasta until al dente. Drain & rinse with cold water to cool it down. Drain well.
2. While pasta cooks combine corn, red pepper, onion and celery in large bowl with cheese. Season with s/p.
3. Add cooled pasta to vegetable mixture.
4. Whisk together vinegar and oil. Stir in salsa. Pour over pasta & vegetables. Toss to coat evenly. Garnish with cilantro
This makes a lot and I think it was too much pasta, so unless you are making it for a large crowd or potluck or something, just use 1/2 lb or 3/4 lb of pasta. I also only used half a red onion and cut back the oil. Not a bad idea to make ahead and let it chill in the fridge.
Source: Rachael Ray's Book of 10, page 40
Tuesday, January 19, 2010
Smoked Paprika Chicken with Egg Noodles
8 oz extra wide egg noodles
2 TB olive oil
1 1/2 lbs chicken, cut in bite-sized pieces
1 medium onion, chopped
2 garlic cloves, chopped
1 1/2 tsp smoked sweet paprika (I used regular paprika)
pepper
1/2 cup chicken stock
1 TB butter
1/2 cup sour cream or lite sour cream
1/4 cup fresh parsley, chopped (I used dried)
1. Begin cooking the noodles in salted boiling water until tender, but with a little bite left to them.
2. Heat oil in skillet, add chicken. Lightly brown on all sides. Add onions and garlic and cook a few minutes more. Add paprika then season with s/p. Stir in chicken stock and reduce heat to low.
3. Stir in sour cream then remove from heat. When noodles are done, drain them and return them to the warm pot. Add butter and toss to coat. Add half the parsley. Serve noodles with chicken and sauce on top. Garnish with remaining parsley.
Source: Rachael Ray's Book of 10 page 72
2 TB olive oil
1 1/2 lbs chicken, cut in bite-sized pieces
1 medium onion, chopped
2 garlic cloves, chopped
1 1/2 tsp smoked sweet paprika (I used regular paprika)
pepper
1/2 cup chicken stock
1 TB butter
1/2 cup sour cream or lite sour cream
1/4 cup fresh parsley, chopped (I used dried)
1. Begin cooking the noodles in salted boiling water until tender, but with a little bite left to them.
2. Heat oil in skillet, add chicken. Lightly brown on all sides. Add onions and garlic and cook a few minutes more. Add paprika then season with s/p. Stir in chicken stock and reduce heat to low.
3. Stir in sour cream then remove from heat. When noodles are done, drain them and return them to the warm pot. Add butter and toss to coat. Add half the parsley. Serve noodles with chicken and sauce on top. Garnish with remaining parsley.
Source: Rachael Ray's Book of 10 page 72
Friday, January 15, 2010
Zesty Ravioli Skillet
1/3 cup whipping cream
4 cups fresh baby spinach leaves
6 oz provolone cheese, grated
1 TB olive oil
1 small jalapeno, seeded & chopped (optional)
3 garlic cloves, pressed
2 cans diced tomatoes with onions, undrained
1/2 tsp salt
pepper
24 oz package frozen cheese ravioli, thawed
halved grape tomatoes (optional)
1. Heat oil in skillet, add jalapeno and cook about 1 minute. Add garlic and cook until fragrant.
2. add tomatoes, salt & pepper and heat to a simmer. Add ravioli and cook 4-5 minutes or until tender. Stir in the cream and cook again until simmering.
3. Sprinkle spinach over ravioli and cook, covered, 1 minute or until spinach is wilted.
4. Remove from heat, top with cheese, cover and let stand until cheese is melted. Garnish with grape tomatoes if desired.
This is a Pampered Chef recipe we made at a Pampered Chef party.
4 cups fresh baby spinach leaves
6 oz provolone cheese, grated
1 TB olive oil
1 small jalapeno, seeded & chopped (optional)
3 garlic cloves, pressed
2 cans diced tomatoes with onions, undrained
1/2 tsp salt
pepper
24 oz package frozen cheese ravioli, thawed
halved grape tomatoes (optional)
1. Heat oil in skillet, add jalapeno and cook about 1 minute. Add garlic and cook until fragrant.
2. add tomatoes, salt & pepper and heat to a simmer. Add ravioli and cook 4-5 minutes or until tender. Stir in the cream and cook again until simmering.
3. Sprinkle spinach over ravioli and cook, covered, 1 minute or until spinach is wilted.
4. Remove from heat, top with cheese, cover and let stand until cheese is melted. Garnish with grape tomatoes if desired.
This is a Pampered Chef recipe we made at a Pampered Chef party.
Wednesday, January 13, 2010
Skillet Chili Mac with Corn and Green Chiles
Don't let the title scare you away! It sounds a bit Hamburger Helper-ish, but this is waaay better!
1 TB veg oil
1 lb ground beef
1 onion, minced
3/4 TB chili powder
1/2 TB ground coriander (or ground cumin)
1/2 tsp salt
3 garlic cloves, minced
1 TB brown sugar
2 8oz cans tomato sauce
2 cups water
2 cups elbow macaroni
1 cup frozen corn
1 4.5 oz can chopped green chiles
fresh cilantro, chopped
2 cups shredded cheese (cheddar jack or mexican blend, whatever)
1. Heat oil in large non-stick skillet over med heat. Add ground beef, onion, chili powder, coriander or cumin, and salt. Cook until ground beef is no longer pink. Drain off grease.
2. Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water and macaroni. Cover and cook, stirring often and keeping at a steady simmer until macaroni is tender, about 10-12 minutes.
3. Stir in 1 cup of the cheese, frozen corn, green chiles and cilantro. Sprinkle remaining 1 cup of cheese over the top. Cover and let sit off the heat until the cheese melts.
So yummy!
Thursday, October 29, 2009
Chicken and Broccoli Alfredo
This is super fast and easy and much healthier than regular alfredo - esp. if you use the low-fat cream of mushroom.
1/2 of 16 oz pkg linguine
1 cup fresh or frozen broccoli florets
2 TB butter
1 lb boneless, skinless chicken breasts cut into bite sized pieces
1 can condensed cream of mushroom soup
1/2 cup milk
1/2 cup parmesan
s/p
1. Prepare linguine according to package directions. Add broccoli during last 4 min. of cooking time. Drain well.
2. Heat butter in 10" skillet over medium high heat. Add chicken and cook until well browned, stirring often.
3. Stir soup, milk, cheese, s/p and linguine & broccoli into skillet. Cook until mixture is hot and bubbling. Serve with additional parmesan cheese.
Source: CampbellsKitchen.com
1/2 of 16 oz pkg linguine
1 cup fresh or frozen broccoli florets
2 TB butter
1 lb boneless, skinless chicken breasts cut into bite sized pieces
1 can condensed cream of mushroom soup
1/2 cup milk
1/2 cup parmesan
s/p
1. Prepare linguine according to package directions. Add broccoli during last 4 min. of cooking time. Drain well.
2. Heat butter in 10" skillet over medium high heat. Add chicken and cook until well browned, stirring often.
3. Stir soup, milk, cheese, s/p and linguine & broccoli into skillet. Cook until mixture is hot and bubbling. Serve with additional parmesan cheese.
Source: CampbellsKitchen.com
Tuesday, October 27, 2009
Chicken Roll-ups
It's good b/c its butter, but its not like you are eating this every week, so give it a try.
Ingredients
1/4 cup all-purpose flour
3/4 cup plain bread crumbs
2 eggs
4 ounces smoked mozzarella, cut into 6 pieces about 2 inches long
6 boneless, skinless, thin-sliced chicken breasts (about 4 ounces each), pounded out to 1/4-inch thickness
3/4 cup (1-1/2 sticks) unsalted butter
1 teaspoon dried parsley
3/4 teaspoon dried thyme
1/4 plus 1/8 teaspoon salt
1/2 cup dry white wine (I used apple juice)
3/4 pound dried angel hair pasta
1/4 cup grated Parmesan cheese
Directions
1. Heat oven to 350°. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. Place flour and bread crumbs in separate shallow plates. Beat eggs in a medium-size bowl.
3. Place a piece of mozzarella on one short end of each chicken breast and roll up tightly. Tuck loose ends in.
4. Coat each chicken roll with flour, dip in the egg and roll in the bread crumbs. Place seam-side down in prepared dish. (I had to use toothpicks to hold it together)
5. Melt butter in a small saucepan and stir in parsley, thyme and 1/4 teaspoon of the salt. Pour mixture over the chicken rolls. Bake at 350° for 15 minutes. Pour wine over the chicken and bake for an additional 25 minutes.
6. Meanwhile, prepare angel hair pasta following package directions. Drain and place in large serving bowl.
7. Remove chicken from baking dish and place on serving platter. Season with remaining 1/8 teaspoon salt. Pour butter-and-wine mixture from baking dish over pasta and toss with Parmesan cheese. Serve immediately.
Source: Family Circle November 2009, page 182
Ingredients
1/4 cup all-purpose flour
3/4 cup plain bread crumbs
2 eggs
4 ounces smoked mozzarella, cut into 6 pieces about 2 inches long
6 boneless, skinless, thin-sliced chicken breasts (about 4 ounces each), pounded out to 1/4-inch thickness
3/4 cup (1-1/2 sticks) unsalted butter
1 teaspoon dried parsley
3/4 teaspoon dried thyme
1/4 plus 1/8 teaspoon salt
1/2 cup dry white wine (I used apple juice)
3/4 pound dried angel hair pasta
1/4 cup grated Parmesan cheese
Directions
1. Heat oven to 350°. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. Place flour and bread crumbs in separate shallow plates. Beat eggs in a medium-size bowl.
3. Place a piece of mozzarella on one short end of each chicken breast and roll up tightly. Tuck loose ends in.
4. Coat each chicken roll with flour, dip in the egg and roll in the bread crumbs. Place seam-side down in prepared dish. (I had to use toothpicks to hold it together)
5. Melt butter in a small saucepan and stir in parsley, thyme and 1/4 teaspoon of the salt. Pour mixture over the chicken rolls. Bake at 350° for 15 minutes. Pour wine over the chicken and bake for an additional 25 minutes.
6. Meanwhile, prepare angel hair pasta following package directions. Drain and place in large serving bowl.
7. Remove chicken from baking dish and place on serving platter. Season with remaining 1/8 teaspoon salt. Pour butter-and-wine mixture from baking dish over pasta and toss with Parmesan cheese. Serve immediately.
Source: Family Circle November 2009, page 182
Thursday, September 24, 2009
Cauliflower Mac n' Cheese
No, you don't have to steam and puree any cauliflower for this recipe. It's really easy. And its from Hungry Girl (www.hungry-girl.com), who takes unhealthy recipes and makes them healthier.
Ingredients:
1 package Green Giant Family Size Cauliflower & Three Cheese Sauce (freezer aisle)
2 cups uncooked Ronzoni Healthy Harvest Whole Wheat Blend Rotini Pasta (or another whole-wheat or whole-wheat-blend pasta)
3 wedges The Laughing Cow Light Original Swiss cheese
Optional: salt and black pepper, to taste
Directions: Prepare pasta according to the instructions on the box, and then drain well and set aside. While pasta is cooking, place contents of the cauliflower & sauce package in a large microwave-safe bowl. Cover and microwave for 12 - 16 minutes, until sauce has melted and cauliflower is hot.
Once the bowl is cool enough to handle, remove it from the microwave and add cooked pasta. Set aside. Unwrap cheese wedges and place in a small microwave-safe dish. Microwave for 30 seconds. Stir until smooth, and then add to the bowl.
Mix thoroughly, ensuring that the Laughing Cow cheese is evenly distributed and the pasta and cauliflower are coated in cheese sauce. If you like, season to taste with salt and pepper. Enjoy!
MAKES 4 SERVINGS
Serving Size: 1 cup Calories: 202 Fat: 4.5g Sodium: 825mg Carbs: 36g Fiber: 5g Sugars: 6g Protein: 8.5g
POINTS® value 4*
Ingredients:
1 package Green Giant Family Size Cauliflower & Three Cheese Sauce (freezer aisle)
2 cups uncooked Ronzoni Healthy Harvest Whole Wheat Blend Rotini Pasta (or another whole-wheat or whole-wheat-blend pasta)
3 wedges The Laughing Cow Light Original Swiss cheese
Optional: salt and black pepper, to taste
Directions: Prepare pasta according to the instructions on the box, and then drain well and set aside. While pasta is cooking, place contents of the cauliflower & sauce package in a large microwave-safe bowl. Cover and microwave for 12 - 16 minutes, until sauce has melted and cauliflower is hot.
Once the bowl is cool enough to handle, remove it from the microwave and add cooked pasta. Set aside. Unwrap cheese wedges and place in a small microwave-safe dish. Microwave for 30 seconds. Stir until smooth, and then add to the bowl.
Mix thoroughly, ensuring that the Laughing Cow cheese is evenly distributed and the pasta and cauliflower are coated in cheese sauce. If you like, season to taste with salt and pepper. Enjoy!
MAKES 4 SERVINGS
Serving Size: 1 cup Calories: 202 Fat: 4.5g Sodium: 825mg Carbs: 36g Fiber: 5g Sugars: 6g Protein: 8.5g
POINTS® value 4*
Friday, April 3, 2009
April 3-10
Sorry about last week, here are the new recipes I used last week:
Fish Topped Au Gratin Potatoes (not bad, but not that great, so I'm not posting recipe)
Stromboli Recipe here
Chicken Tetrazzini (made with leftovers from storebought rotisserie chicken) Recipe below
The plan for this week:
We still haven't gotten to the frozen lasagna and the pork tacos, so they are still on the list, new items are
Barbecue chicken with mashed potatoes and corn
Creamy chicken and Vegetables with Noodles Recipe here
Chicken Ranch Tacos Recipe here
Honey-sesame Chicken and fried Rice (use Sun Bird brand seasoning packet, look for it near the Asian foods and follow directions)
Spaghetti Sandwiches (recipe below)
I guess we are all about chicken this week!
Chicken Tetrazzini
7 oz spaghetti or linguine noodles
2 cups chicken or turkey broth
2 cups milk
1/2 cup flour
1/4 cup butter
1/2 tsp salt
pepper to taste
2 cups cut up or shredded chicken or turkey
1 cup sliced olives or mushrooms
1 cup shredded cheddar cheese
1. Heat oven to 350. Cook and drain noodles - undercook them a little so they aren't mushy (they will cook in the oven too)
2. Mix broth, milk, flour, butter, S & P, in 3 qt sauce pan. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
3. Stir in cooked noodles, chicken, olives/mushrooms. Spread in ungreased 2 qt casserole. Sprinkle with cheese.
4. Bake uncovered 25-30 minutes until hot and bubbly. Let stand a few minutes before serving.
Spaghetti Sandwiches
my mom used to make these with leftover spaghetti sauce. They sound a little weird, but they're good!
Bread
Mozzarella cheese (sliced or shredded)
eggs
milk
spaghetti sauce
1. Mix up eggs and milk just like you would for french toast, but without the cinnamon & vanilla, etc.
2. Dip one side of a piece of bread in the egg mixture, place on hot griddle egg-side down. Top with mozzarella. Dip another piece of bread and place it on top of the mozzarella, egg-side up. Flip the sandwich when one side is cooked and cheese is starting to melt. Cook other side until golden brown and cheese is melted.
3. Serve with hot spaghetti sauce on top.
Fish Topped Au Gratin Potatoes (not bad, but not that great, so I'm not posting recipe)
Stromboli Recipe here
Chicken Tetrazzini (made with leftovers from storebought rotisserie chicken) Recipe below
The plan for this week:
We still haven't gotten to the frozen lasagna and the pork tacos, so they are still on the list, new items are
Barbecue chicken with mashed potatoes and corn
Creamy chicken and Vegetables with Noodles Recipe here
Chicken Ranch Tacos Recipe here
Honey-sesame Chicken and fried Rice (use Sun Bird brand seasoning packet, look for it near the Asian foods and follow directions)
Spaghetti Sandwiches (recipe below)
I guess we are all about chicken this week!
Chicken Tetrazzini
7 oz spaghetti or linguine noodles
2 cups chicken or turkey broth
2 cups milk
1/2 cup flour
1/4 cup butter
1/2 tsp salt
pepper to taste
2 cups cut up or shredded chicken or turkey
1 cup sliced olives or mushrooms
1 cup shredded cheddar cheese
1. Heat oven to 350. Cook and drain noodles - undercook them a little so they aren't mushy (they will cook in the oven too)
2. Mix broth, milk, flour, butter, S & P, in 3 qt sauce pan. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
3. Stir in cooked noodles, chicken, olives/mushrooms. Spread in ungreased 2 qt casserole. Sprinkle with cheese.
4. Bake uncovered 25-30 minutes until hot and bubbly. Let stand a few minutes before serving.
Spaghetti Sandwiches
my mom used to make these with leftover spaghetti sauce. They sound a little weird, but they're good!
Bread
Mozzarella cheese (sliced or shredded)
eggs
milk
spaghetti sauce
1. Mix up eggs and milk just like you would for french toast, but without the cinnamon & vanilla, etc.
2. Dip one side of a piece of bread in the egg mixture, place on hot griddle egg-side down. Top with mozzarella. Dip another piece of bread and place it on top of the mozzarella, egg-side up. Flip the sandwich when one side is cooked and cheese is starting to melt. Cook other side until golden brown and cheese is melted.
3. Serve with hot spaghetti sauce on top.
Thursday, February 5, 2009
Shortcut Chicken Cordon Bleu
This definitely is not fancy, but its quick & easy & my kids eat it.
2 boneless, skinless chicken breasts
1/2 cup ham, small cubes
1 can cream of chicken soup
1/2 cup or more milk
1/2 cup shredded swiss cheese
egg noodles, cooked & drained
1. cut chicken breasts in small chunks and cook in a skillet. Remove from pan & set aside.
2. Put cream of chicken soup in skillet over med-high heat and whisk in milk until desired consistency. Simmer 5 min. Stir in cheese, chicken breasts & ham.
3. Serve over egg noodles
What I do: you can use leftover ham or I get 2 slices from the deli, cut thick and then I chop it up. I also add some peas.
2 boneless, skinless chicken breasts
1/2 cup ham, small cubes
1 can cream of chicken soup
1/2 cup or more milk
1/2 cup shredded swiss cheese
egg noodles, cooked & drained
1. cut chicken breasts in small chunks and cook in a skillet. Remove from pan & set aside.
2. Put cream of chicken soup in skillet over med-high heat and whisk in milk until desired consistency. Simmer 5 min. Stir in cheese, chicken breasts & ham.
3. Serve over egg noodles
What I do: you can use leftover ham or I get 2 slices from the deli, cut thick and then I chop it up. I also add some peas.
Thursday, January 22, 2009
Crunchy Asian-style Pasta Salad
1 box Betty Crocker Suddenly Salad classic pasta mix
1 package oriental ramen
3 TB sugar
3 TB vegetable oil
2 TB white vinegar
2 TB water
1 TB soy sauce
3 cups cole slaw mix
1 cup snow pea pods, strings removed
1/2 cup sliced almonds, toasted
1 15 oz can mandarin orange slices, drained
1. Cook pasta from pasta mix (w/o the seasoning packet). Drain, rinse, set aside
2. In large bowl, stir together seasoning mixes from pasta salad mix and ramen, sugar, oil, vinegar, water & soy sauce. Add pasta, coleslaw mix, pea pods, almonds and oranges; toss to combine.
3. Just before serving, coarsely crush dry noodles from ramen package and stir into pasta mixture. Serve immediately or refrigerate
What I did: you could probably use a little less oil. I used snap peas instead of snow peas and left out the almonds. I also added some shredded chicken.
Source: http://www.bettycrocker.com/
1 package oriental ramen
3 TB sugar
3 TB vegetable oil
2 TB white vinegar
2 TB water
1 TB soy sauce
3 cups cole slaw mix
1 cup snow pea pods, strings removed
1/2 cup sliced almonds, toasted
1 15 oz can mandarin orange slices, drained
1. Cook pasta from pasta mix (w/o the seasoning packet). Drain, rinse, set aside
2. In large bowl, stir together seasoning mixes from pasta salad mix and ramen, sugar, oil, vinegar, water & soy sauce. Add pasta, coleslaw mix, pea pods, almonds and oranges; toss to combine.
3. Just before serving, coarsely crush dry noodles from ramen package and stir into pasta mixture. Serve immediately or refrigerate
What I did: you could probably use a little less oil. I used snap peas instead of snow peas and left out the almonds. I also added some shredded chicken.
Source: http://www.bettycrocker.com/
Monday, December 1, 2008
Rigatoni
I think this is an official menu item at every western Pennsylvanian graduation party - at least that was the experience Justin and I had back home. Anyway, I was surprisingly unable to find a recipe, so this is how I made it tonight.
12 oz rigatoni noodles, cooked & drained
4-6 slices bacon
1 lb ground beef
1 can Hunts stewed tomatoes
1 tsp oregano
1 regular size jar Ragu Parmesan & Romano spaghetti sauce
handful of shredded mozzarella
3-5 slices provolone
1. Cook the noodles, but undercook them a little b/c they will cook more in the oven & you won't want them mushy & overcooked.
2. Cook the bacon & remove from the pan, then cook the ground beef in the bacon fat. Once the ground beef is cooked, drain off all the fat (we are just going for the underlying bacon flavor here, not the actual bacon...)
3. Add the stewed tomatoes to the pan & break up with a potato masher. Stir in the oregano and Ragu. Bring to a boil and simmer 10 minutes.
4. Combine the sauce & noodles. Stir in a handful of mozzarella and put in 2-quart casserole dish. Bake at 350 about 30 minutes. Top with slices of provolone and bake for 10 more minutes.
12 oz rigatoni noodles, cooked & drained
4-6 slices bacon
1 lb ground beef
1 can Hunts stewed tomatoes
1 tsp oregano
1 regular size jar Ragu Parmesan & Romano spaghetti sauce
handful of shredded mozzarella
3-5 slices provolone
1. Cook the noodles, but undercook them a little b/c they will cook more in the oven & you won't want them mushy & overcooked.
2. Cook the bacon & remove from the pan, then cook the ground beef in the bacon fat. Once the ground beef is cooked, drain off all the fat (we are just going for the underlying bacon flavor here, not the actual bacon...)
3. Add the stewed tomatoes to the pan & break up with a potato masher. Stir in the oregano and Ragu. Bring to a boil and simmer 10 minutes.
4. Combine the sauce & noodles. Stir in a handful of mozzarella and put in 2-quart casserole dish. Bake at 350 about 30 minutes. Top with slices of provolone and bake for 10 more minutes.
Thursday, September 4, 2008
Bowties with Lemon, Sun-dried Tomatoes & Spinach
1/3 cup sun-dried tomato halves (not oil-packed)
1/2 cup boiling water
8 oz farfalle pasta (bowties), cooked according to pkg
1 tsp olive oil
4 garlic cloves, minced
1/8 tsp crushed red pepper
1 1/2 cups vegetable or chicken broth
3 TB lemon juice
2 TB butter
6 oz fresh baby spinach
1/4 cup parmesan
1 TB fresh oregano
1. Place tomatoes in small bowl, soak in boiling water 10-15 min. until soft. Remove tomatoes, reserving liquid. Slice tomatoes into thin strips.
2. Heat oil in large skillet over med. heat. Add garlic and crushed red pepper. cook 2-3 minutes.
3. Increase heat to high. Add broth, lemon juice and reserved soaking liquid. Bring to a boil. Boil 10 minutes or until liquid is reduced to about 1 cup.
4. Reduce heat to low & add butter. Stir in tomatoes and spinach. Cook until spinach is wilted. Add pasta, stir to coat. Sprinkle with cheese & oregano.
What I do: This is one of my old stand-bys, but I add chicken (cook in step 2 with garlic & remove from the pan after its cooked. Add to pan again with the pasta) Also, instead of sun-dried tomatoes I usually use the roasted red peppers that come in a jar. Slice them into strips and use the liquid out of the jar). I haven't made this in a while, but I think I usually end up adding some extra broth.
1/2 cup boiling water
8 oz farfalle pasta (bowties), cooked according to pkg
1 tsp olive oil
4 garlic cloves, minced
1/8 tsp crushed red pepper
1 1/2 cups vegetable or chicken broth
3 TB lemon juice
2 TB butter
6 oz fresh baby spinach
1/4 cup parmesan
1 TB fresh oregano
1. Place tomatoes in small bowl, soak in boiling water 10-15 min. until soft. Remove tomatoes, reserving liquid. Slice tomatoes into thin strips.
2. Heat oil in large skillet over med. heat. Add garlic and crushed red pepper. cook 2-3 minutes.
3. Increase heat to high. Add broth, lemon juice and reserved soaking liquid. Bring to a boil. Boil 10 minutes or until liquid is reduced to about 1 cup.
4. Reduce heat to low & add butter. Stir in tomatoes and spinach. Cook until spinach is wilted. Add pasta, stir to coat. Sprinkle with cheese & oregano.
What I do: This is one of my old stand-bys, but I add chicken (cook in step 2 with garlic & remove from the pan after its cooked. Add to pan again with the pasta) Also, instead of sun-dried tomatoes I usually use the roasted red peppers that come in a jar. Slice them into strips and use the liquid out of the jar). I haven't made this in a while, but I think I usually end up adding some extra broth.
Tuesday, July 22, 2008
Cincinnati Chili
Sorry its been so long since I posted a recipe. We were on vacation and then none of the new recipes I tried since have been worth sharing. So here's one of my old stand-by's.
1 lb ground beef
1 cup chopped green pepper
1/2 cup chopped onion
3 TB chili powder
2 cloves garlic, minced
2 cans tomato soup
1 15 oz can kidney beans, undrained
1 TB vinegar
cooked spaghetti
shredded cheddar
1. In a 4 qt sauceapan over med-high heat cook beef, green peppers, onions, chili powder and garlic until beef is browned and vegetables are tender. Spoon off the fat.
2. add soup, undrained kidney beans, & vinegar. Heat to boiling, reduce heat to low & simmer 15 minutes, stirring occasionally.
3. Serve over cooked spaghetti and sprinkle shredded cheddar on top.
Not being big fans of spaghetti or chili, Justin was not so much excited about this the first time I made it, but after trying it he really liked it and it got the approval to be made again. The recipe comes from a roommate I had in college.
1 lb ground beef
1 cup chopped green pepper
1/2 cup chopped onion
3 TB chili powder
2 cloves garlic, minced
2 cans tomato soup
1 15 oz can kidney beans, undrained
1 TB vinegar
cooked spaghetti
shredded cheddar
1. In a 4 qt sauceapan over med-high heat cook beef, green peppers, onions, chili powder and garlic until beef is browned and vegetables are tender. Spoon off the fat.
2. add soup, undrained kidney beans, & vinegar. Heat to boiling, reduce heat to low & simmer 15 minutes, stirring occasionally.
3. Serve over cooked spaghetti and sprinkle shredded cheddar on top.
Not being big fans of spaghetti or chili, Justin was not so much excited about this the first time I made it, but after trying it he really liked it and it got the approval to be made again. The recipe comes from a roommate I had in college.
Friday, June 20, 2008
Ziti Mexi-Cali
Today is the 15th day of 100+ temperatures and its only June! So here's a good recipe for one of those days. All you have to cook is the pasta.
8 oz ziti or other short pasta
14.5 oz can Mexican-style diced tomatoes with/jalapenos or chiles
1 can yellow corn, drained or 1 cup frozen kernels
1 can black beans, drained & rinsed
1 bunch scallions, chopped
fresh cilantro (optional)
1 cup shredded Mexican-blend cheese
1. Cook and drain the pasta.
2. Combine pasta and all other ingredients in a large bowl. Toss to mix well.
note: if using frozen corn, rinse them under warm water to defrost them before adding to bowl.
What I did: I added a little spoonful of lite sour cream on top of each dish.
Source: Cheap. Fast. Good! by B. Mills & A. Ross
8 oz ziti or other short pasta
14.5 oz can Mexican-style diced tomatoes with/jalapenos or chiles
1 can yellow corn, drained or 1 cup frozen kernels
1 can black beans, drained & rinsed
1 bunch scallions, chopped
fresh cilantro (optional)
1 cup shredded Mexican-blend cheese
1. Cook and drain the pasta.
2. Combine pasta and all other ingredients in a large bowl. Toss to mix well.
note: if using frozen corn, rinse them under warm water to defrost them before adding to bowl.
What I did: I added a little spoonful of lite sour cream on top of each dish.
Source: Cheap. Fast. Good! by B. Mills & A. Ross
Thursday, June 12, 2008
Macaroni & Cheese
3 cups macaroni noodles, cooked
Sauce:
2-4 TB butter
4 TB flour
2 cups milk
1/2 tsp salt
2 cups grated cheddar cheese
1. melt the butter and add the flour, stirring constantly with a whisk until it thickens, just a minute or two
2. Add the milk & salt and stir with a whisk over med/high heat frequently until it thickens
3. pour the sauce over the noodles, add the cheese. Stir to combine until all the cheese is melted. Serve.
This is my mom's recipe (probably her mom's too) and although not especially healthy, is one of my favorites. She made it a lot on busy nights that we had to go to the church for scouts & mutual. We always had it with peas & grape juice. My husband does not consider mac & cheese a "meal" so I always made it on nights he had class until 10 and wasn't eating with us anyway.
I always use skim milk. Sometimes I use whole wheat flour. Also, mild cheddar cheese doesn't have a whole lot of flavor, so I like to use medium or sharp cheddar. You may also want to add more salt & pepper.
Sauce:
2-4 TB butter
4 TB flour
2 cups milk
1/2 tsp salt
2 cups grated cheddar cheese
1. melt the butter and add the flour, stirring constantly with a whisk until it thickens, just a minute or two
2. Add the milk & salt and stir with a whisk over med/high heat frequently until it thickens
3. pour the sauce over the noodles, add the cheese. Stir to combine until all the cheese is melted. Serve.
This is my mom's recipe (probably her mom's too) and although not especially healthy, is one of my favorites. She made it a lot on busy nights that we had to go to the church for scouts & mutual. We always had it with peas & grape juice. My husband does not consider mac & cheese a "meal" so I always made it on nights he had class until 10 and wasn't eating with us anyway.
I always use skim milk. Sometimes I use whole wheat flour. Also, mild cheddar cheese doesn't have a whole lot of flavor, so I like to use medium or sharp cheddar. You may also want to add more salt & pepper.
Tomato, Basil & Cheese Pasta
A friend gave me some fresh basil from her garden & I made this. I think the fresh basil made a big difference, but you could probably still use dried basil. I put half in an 8x8 pan for that night and put the other half in a foil pan in the freezer for another day.
1 lb. medium shell pasta
extra virgin olive oil
3 cloves garlic
1/2 medium yellow onion, chopped
2 15oz cans Italian diced tomatoes
10-12 fresh basil leaves, roughly chopped or torn
salt & pepper
1 cup store-bought pesto
1 cup ricotta cheese
1/2 cup parmesan cheese
2 c. shredded mozzarella
1. Cook and drain the pasta, keep warm. Preheat the broiler.
2. saute the onion & garlic in a little olive oil until soft. Add the tomatoes & simmer a few minutes. Stir in the basil and the S/P to taste.
3. Combine the pasta, tomato sauce, pesto, ricotta and parmesan in a large bowl. Mix well and transfer to baking dish.
4. Sprinkle with mozzarella. Place under broiler for a few minutes to melt the cheeses.
Notes: I use the lower fat, skim ricotta. You can find the pesto in a jar near the spaghetti sauces at the store.
Adapted from Rachael Ray's original recipe
1 lb. medium shell pasta
extra virgin olive oil
3 cloves garlic
1/2 medium yellow onion, chopped
2 15oz cans Italian diced tomatoes
10-12 fresh basil leaves, roughly chopped or torn
salt & pepper
1 cup store-bought pesto
1 cup ricotta cheese
1/2 cup parmesan cheese
2 c. shredded mozzarella
1. Cook and drain the pasta, keep warm. Preheat the broiler.
2. saute the onion & garlic in a little olive oil until soft. Add the tomatoes & simmer a few minutes. Stir in the basil and the S/P to taste.
3. Combine the pasta, tomato sauce, pesto, ricotta and parmesan in a large bowl. Mix well and transfer to baking dish.
4. Sprinkle with mozzarella. Place under broiler for a few minutes to melt the cheeses.
Notes: I use the lower fat, skim ricotta. You can find the pesto in a jar near the spaghetti sauces at the store.
Adapted from Rachael Ray's original recipe
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