Shrimp, Broccoli, and Sun-Dried Tomatoes with Pasta

This is a perfect combination of Pasta, Shrimp, and Broccoli, all in a light cream sauce.
The sauce is made with light cream cheese and chicken broth instead of using heaving whipping cream.
That is what makes this meal guiltfree and So Good.
I found this tasty recipe in the Jillian Michaels book, 'Making the Cut'.
This meal was a hit at our house and I will make this recipe again for sure!
I served it with Breadsticks, and purple grapes.
Enjoy.



Shrimp, Broccoli, and Sun-Dried Tomatoes with Pasta
Serves 4

What You Need:
-1/2 cup Sun-Dried tomatoes, packed in oil
-4 cups uncooked farfalle (Bow tie pasta)
-2 cups of chopped fresh broccoli
-cooking spray
-1 garlic cloves, minced
-1 pound shrimp, peeled and deveined
-1/2 cups fat-free, low-sodium chicken broth
-1/2 cup fat-free or low-fat cream cheese
-1/2 teaspoon dried basil
-1/4 cup Parmesan cheese
-1/2 lemon, juiced

How to Make:
1. Rinse really well the Sun-Dried tomatoes so all the oil is off, dice the tomatoes and then set aside.
2. Cook Pasta according to Package, do not add any salt or fat. When pasta is done, drain and then set aside.
3. Steam broccoli, covered for about 3 minutes or until tender crisp. Set aside.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and shrimp to the pan. Cook 4 minutes or until the shrimp is pink and done.
5. Add broth and cream cheese, stirring until combined, bring to a boil. Reduce heat and simmer for about 2 minutes.
6. Add tomatoes, broccoli, and basil; stir well. Cook 2 minutes or until thoroughly heated through. Stir Frequently.
7. Remove from heat. Stir in pasta, Parmesan, and lemon juice.
Serve Immediately!

Source: Jillian Michaels, Making the cut

Three Cheese-Stuffed Shells with Meaty Tomato Sauce

We love good Italian food at our house! This recipe is one of our favorites.
I found this recipe on The Pioneer Women's blog, and adapted it just a little.
This recipe does take a little bit of time to prepare, but it is well worth it.
I served the Stuffed shells with a fresh green salad and french bread.

Three Cheese-Stuffed Shells with Meaty Tomato Sauce

serves 8

What You Need:

• 8 ounces, Jumbo Pasta Shells
• 30 ounces, Ricotta Cheese
• 8 ounces, Parmesan Cheese, Grated
  
• 1 whole Egg
• 12 leaves Basil
  
• 2 Tablespoons Minced fresh Parsley
• Salt And Pepper, to taste
• 2 Tablespoons Olive Oil
• ½ whole Medium Onion, Chopped
• 5 cloves Garlic, Minced
• 1/2 pound Italian Sausage
• 1 pound ground beef
  
• ½ cup Red Wine
• 1 whole 28 Ounce Can Crushed Tomatoes
• 1 whole 15-ounce Can Crushed Tomatoes
• 2 Tablespoons Sugar
• ½ teaspoons Salt
• 2 Tablespoons Minced fresh Parsley

How To Make:

1. Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.

2. Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two.

3. Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally.

4. In a separate bowl, mix ricotta, half the Parmesan, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined.

5. To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan.

6. Bake at 350 degrees for 25 minutes, or until hot and bubbly.

Enjoy!

Source: Adapted from The Pioneer Women

Italian Chicken, Mushrooms, Spinach and Linguine

This is one of my favorite Italian dishes!
It is very easy to make and tastes like you ordered a dish from a good Italian restaurant.
My husband loves it, and asks for it regularly. My two boys like it after they pick out the mushrooms and give them to my husband and I.
I like to serve the dish with fresh french bread.
So good.
Enjoy!



Italian Chicken, Mushrooms, Spinach and Linguine
serves 6

What You Need:
-1 1/2 cups of sliced mushrooms (any variety)
-1 tablespoon olive oil
-1/4 cup finely minced shallots
-1 teaspoon fresh thyme or 1/4 teaspoon dried thyme
-2 cloves garlic, minced
-1/4 teaspoon salt
-6 chicken breasts (about 2 pounds)
-salt and ground pepper
-3/4 cups purchased pesto or homemade
-6 sliced of Mozzarella cheese
-1 10 oz. package fresh spinach
-1 box of Linguine pasta

How to Make:
1. Preheat oven to 350.
2. In a medium skillet cook mushrooms in hot oil over medium heat for 3 to 5 minutes or until tender, stirring occasionally. Add shallots, thyme, garlic, and 1/4 teaspoon salt; cook and stir for 1 minute more. Remove form heat.
3. Sprinkle chicken lightly with salt and pepper. Place in a baking pan. Spread chicken with pesto; top with mushroom mixture.
4. Bake for 30 to 35 minutes or until chicken is no longer pink. Top with cheese. Bake for 3 -5 minutes more until cheese is melted.
5. To serve, arrange chicken and mushrooms on a bed of spinach and a side of cooked linguine. Drizzle left- over sauce onto linguine.

Source: Adapted from Better Homes and Gardens
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Zesty Chicken and Broccoli Pasta

Chicken, Broccoli, and Pasta,
three of my favorite ingredients and they are all in this dish.
This is another family classic weeknight meal at our house.
This meal requires no oven baking, perfect for the warm summer months.
The Zesty Italian dressing gives this dish just the perfect blend of spices.
Serve with fresh fruit and French Bread, and you have a satisfying and tasty meal!


Zesty Chicken and Broccoli Pasta
serves 6

What You Need:

-1 cup Zesty Italian dressing
-2 cloves garlic, minced
-2 cups broccoli florets
-3 boneless skinless chicken breasts, cut into strips
-8 oz. bow tie pasta or Penne Pasta (1/2 of a 1lb box of pasta)
-1/2 cup chopped tomatoes
-1/2 cup of mozzarella cheese, shredded
-1/2 cup Parmesan cheese, shredded

How To Make:

1. Cook pasta as directed on package.
2. Meanwhile, heat dressing and garlic in a large non-stick skillet on medium heat for about 2 minutes.
3. Add chicken and cook in dressing for 7 minutes. Add broccoli and cook another 4 minutes, or until chicken is completely cooked.
4. Add tomatoes and half of the mozzarella cheese to skillet; stir to mix lightly. Cook until heated through.
5. Add pasta to skillet, and stir to combine. Sprinkle with remaining Mozzarella cheese and Parmesan cheese.

Serve and enjoy!

Easy Chicken Cacciatore

Classic Chicken Cacciatore recipes are usually a all day-long stewed affair, and usually call for the whole chicken.
This recipe is a quick, weeknight dish that gets plenty of flavor from garlic, fresh basil, mushrooms, red pepper, and chicken breasts. But yet still has the yummy flavor of a stewed all day Cacciatore.
We like to serve this dish a long side pasta, or mashed potatoes, and a green salad.
So good!

Easy Chicken Cacciatore

Serves 4

Ingredients:

-4 boneless, skinless chicken breasts (about 1 1/2 pounds)

-salt and pepper

-2 Tablespoons olive oil

-1/2 cup onion, chopped fine

-1 red bell pepper, seeded and chopped

-9 small mushrooms, quartered

-2 garlic cloves, minced

-1 14.5 oz diced tomatoes

-1/4 cup cooking red wine

-1/4 cup minced fresh basil

How To Make:

1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side(the chicken will NOT be cooked through yet). Transfer to plate.

2. Add onion, bell pepper, and mushrooms to skillet and cook until lightly browned, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine, and browned chicken along with any accumulated juices and bring to boil. Reduce heat to medium and simmer, covered, until chicken is cooked through, 2 to 4 minutes.

3. Transfer chicken to serving platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve.

Garnish with grated Parmesan cheese.

Enjoy!

Source: Adapted from Cook's Country

Shrimp, Feta and Fresh Herb Mac and Cheese

My oldest son Loves Shrimp and pasta, and is always asking for it.
When I can across this recipe, I knew that it would be a hit at our house. It sure was! Everyone had seconds and my oldest son had thirds.
The original recipe calls for Gruyere cheese, I ended up using shredded Provolone cheese instead. You can also substitute Gruyere cheese for Swiss cheese.
This dish was very flavorful and a perfect Spring or Summer meal. I served it with a green salad, sliced strawberries, fresh french bread, and Lemonade.



Shrimp, Feta and Fresh Herb Mac and Cheese

Ingredients:
1 lb. pasta shapes
1 lb. raw shrimp (31-40 ct.), peeled and deveined, cut in half (if desired)
7 oz. feta cheese, crumbled and divided
Zest of 1 lemon, divided
½ cup Panko breadcrumbs
2 tbsp. fresh parsley, chopped, divided
5 tbsp. butter, divided
4 tbsp. all-purpose flour
3 cups milk
2 tbsp. fresh dill, chopped
8 oz. Gruyere or Provolone, or Swiss cheese, shredded (about 2 cups)
½ tsp. kosher salt
½ tsp. ground black pepper

Directions:
1. Bring a large pot of salted water to boil. Cook the pasta until al dente according to the package directions. Drain well; set aside. Add the raw shrimp to the warm pasta and toss together. The heat from the pasta will partially cook the shrimp.

2. Meanwhile, preheat the oven to 400˚ F.

3. For the Crumb Topping: In a small bowl, combine a handful of the feta, a pinch of the lemon zest, the panko, 2 teaspoons of the parsley and 1 tablespoon of the butter, melted. Toss with a fork to combine; set aside.

4. In a medium saucepan, melt the remaining 4 tablespoons of butter over medium-high heat. Once the butter is melted, whisk in the flour to form a paste. Cook 1-2 minutes, whisking constantly, until light golden brown. Whisk in the milk. Continue to heat the mixture, stirring frequently, until it bubbles and thickens, about 5 minutes. As soon as the sauce has thickened, remove from the heat and stir in the remaining feta, 2 cups of shredded cheese, remaining parsley, remaining lemon zest, dill, salt and pepper. Pour the mixture over the pasta and shrimp; toss well to coat.

5. Transfer the mixture to a 2½-3 quart baking dish. Sprinkle the breadcrumb-feta mixture evenly over the top. Bake for 20-25 minutes, until lightly browned and bubbling. Remove from the oven and let cool 5-10 minutes before serving.

Enjoy!

Source: adapted from Annie"s Eats

Chicken Artichoke Pesto Calzones

These Calzones are Amazingly Good!

The pizza dough recipe that I used to make these Calzones made the meal as good as if we were eating at a pizzeria.
I served the Calzones with warm (pre-made) Alfredo sauce for dipping, and a green salad.
For my two little boys I made them their own mini cheese pizzas, they are not into Artichoke and Pesto yet.
Once you get your pizza dough made, they really do not take long at all to make. I do have to say though making your own pizza dough from scratch is well worth with effort.



Chicken Artichoke Pesto Calzones
Serves 8

2½ pounds pizza dough (you can use your favorite pizza dough OR the recipe I use I have at the bottom of this post)

1 cup pesto
1 cup frozen artichokes, defrosted and roughly chopped
2 cups shredded cooked chicken
2 cups (8 ounces) shredded mozzarella or fontina cheese
olive oil for brushing

1. Heat the oven to 500 degrees. Turn the risen dough out onto an unfloured work surface. Divide the dough into eight equal pieces. Gently reshape each piece of dough into a ball. Cover with plastic wrap or a damp kitchen towel, and let the dough rest at least 15 minutes but no more than 30 minutes.

2. Working with one piece of dough at a time and keeping the other pieces covered, stretch and pull the dough into a 7- to 8-inch round. Set it aside while you stretch out the remaining rounds of dough. You’ll want to form and fill just four at a time, and then work on the other four while the first set bakes. (Cooks Illustrated stacks the rounds with squares of parchment paper)

3. Spread 2 tablespoons pesto onto each round of dough, leaving about a 1-inch border around the edge. Divide the toppings evenly between the eight dough rounds, forming a pile in the center of the bottom half of each dough round and leaving a 1-inch border uncovered.

4. Fold the top half of the dough over the filling-covered bottom half, leaving ½-inch border uncovered. With your fingertips, lightly press around the silhouette of the filling and out to the edge to lightly seal the dough shut.

5. Beginning at one end of the seam, place your index finger diagonally across the edge and gently pull the bottom layer of the dough over the tip of your index finger; press into the dough to seal. Repeat the process until the calzone is fully sealed.

6. With a pastry brush, brush the tops and sides of the calzones with olive oil. Carefully transfer the calzones to parchment paper; Bake on a cookie sheet or baking stone. Bake until the calzones are golden brown, about 11 minutes; Remove the calzones from the parchment, cool 5 minutes, and serve. While the first batch of calzones bakes, form the second batch and bake them after removing the first batch from the oven.

Basic Pizza Dough Recipe:

-4 cups of Bread flour

-2 1/4 teaspoons instant or rapid rise yeast

-1 1/2 teaspoons salt

-2 Tablespoons Olive Oil

-1 1/2 cups of warm water (110 degrees)

1.With a stand mixer combine flour, yeast, and salt together.

2. With the mixer running, pour the oil, then the water slowly into the flour mixture until a rough ball forms 30 to 40 seconds. Stop the mixer and let dough rest for 2 minutes. Turn back on the mixer for 30 seconds to 1 minute longer. The dough should be sticky and cling to the blade, add 1/4 cup more flour if needed to make a smooth dough. Form dough into a round ball place in a large oiled bowl (I spray it with Pam). Cover tightly with plastic wrap and let rise in a warm place until doubled in size (1 to 1 1/2 hours).

**Note** Using bread flour is what gives the crust a more Pizzeria taste, it is chewy once baked and spreads more thinly while forming it into a pizza round. You can substitute all-purpose flour or whole wheat four but it will not taste as good.

ENJOY!

Spinach Lasagna Rolls

This meal is a simple and nice change from the classic layered Lasagna.
A low-fat vegetarian dish, but yet is very filling and hearty.
As a family we all really enjoy these rolls, they are very delish!
Serve with garlic bread and a fresh green salad.
Very Yummy.


Spinach Lasagna Rolls
Makes 9 rolls

Ingredients:

-9 lasagna noodles, cooked
-10 oz frozen chopped spinach, thawed and completely drained
-4 teaspoons olive oil
-1/2 cup finely chopped, onion
-4 garlic cloves, minced
-15 oz container of ricotta cheese
-1/2 cup grated Parmesan cheese
-1 1/2 cups shredded Mozzarella cheese
-1 egg
-salt and pepper
-24 oz Marinara Sauce (I like to use the brand Classico- Tomato Basil)

How To Make:

1. Preheat oven to 350°. Spread about 1 cup sauce on the bottom of a 9 x 12 baking dish.

2. Combine spinach, ricotta, Parmesan, Mozzarella, egg, salt and pepper in a medium bowl.

3. In a small sauce pan heat the oil and cook onion for about 5 minutes, add garlic and cook for 1 minute. Mix the cooked onions and garlic with the spinach and cheese mixture.

4. Place a piece of wax paper or foil on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over all the noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

5. Spread marinara sauce over the noodles in the baking dish and top each one with remaining mozzarella cheese. Tightly place foil over baking dish and bake for 40 minutes, or until cheese melts.

Makes 9 rolls.

ENJOY!

Linguine With Shrimp Scampi

This is a very Light and Fresh tasting Meal.
I ripped this out of a Martha Stewart Magazines a few years ago, and have been making it ever since.
Serve with a green salad and fresh fruit.
We all love this meal at our house, it is very yummy!



Linguine With Shrimp Scampi
Adapted from a Martha Stewart Magazine

Ingredients:

-1 1/2 pounds linguine
-6 Tablespoons, unsalted butter
-5 Tablespoons, good olive oil
-3 Tablespoons minced garlic (9 cloves)
-2 pounds large shrimp (about 32 shrimp), peeled and deveined
-1/2 teaspoon fresh ground pepper
-3/4 cup chopped fresh parsley
-grated zest of 1 lemon
-1/2 cup freshly squeezed lemon juice (4 lemons)
-1/4 teaspoon, hot red pepper flakes
-grated Parmesan Cheese

How To Make:
1. In a large pot of boiling salted water, cook the linguine noodles for 7 to 10 minutes, or according to the directions on the package.

2. Meanwhile in another large skillet, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Add the shrimp, 1 Tablespoon of salt, and the pepper. Saute shrimp until no longer pink, about 5 minutes. Remove from heat, add the parsley, lemon zest, lemon juice, and red pepper flakes. Toss to combine.

3. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Garnish with Grated Parmesan Cheese.
Enjoy!

Turkey Sausage Pasta

When I found this recipe I knew that it had all of the makings of a 'winner' meal with my family,
and it did!
Pasta and turkey sausage in a Tomato Italian sauce lightly topped with cheese. This meal is quick to prepare and makes a great weeknight meal.
With the lean Turkey Sausage and 'Healthy Pasta' (I like to use Barilla Plus pasta) this makes a Healthy meal as well.

Turkey Sausage Pasta

adapted slightly from Good Things Catered

Ingredients:
2 tsp extra virgin olive oil
1 medium yellow onion, diced
1 Tbsp fresh thyme leaves
1 lb. smoked lean turkey sausage, sliced
1/4 tsp chile flakes
3 cloves fresh garlic, diced finely
1/4 c. low sodium chicken stock
1- 14.5 oz can diced tomatoes in juice
1- 14.5 oz can tomato sauce
1 Tbsp fresh oregano leaves, torn
3 c. fresh spinach
1 Tbsp balsamic vinegar
3/4 lb penne, or pasta of choice
1/2 c. flat leaf parsley, for garnish
Parmigiano Reggiano cheese, for garnish

Directions:
-In large stock pot over high heat, bring water to boil and cook pasta according to instructions.
-Meanwhile, in large pan over medium heat, add oil and bring up to almost smoking.
-Add chopped onion and cook, stirring occasionally, until beginning to brown, about 10 minutes.
-Add thyme and sliced sausage and cook, stirring occasionally until beginning to brown, about 5 minutes.
-Add chili flakes and garlic and cook, while stirring, until fragrant, about 1 minute.
-Deglaze the pan with chicken stock, scraping up browned bits from bottom of pan.
-Add diced tomatoes and tomato sauce, stirring to combine well.
-Add oregano, spinach, and balsamic vinegar and bring to a boil.
-When pasta is finished cooking, drain well and place into pan with tomato sauce.
-Toss and remove from heat.
-Let cool slightly, mix well, plate and garnish.
-Serve immediately.

Braciole- A Traditional Italian Meal

For a delicious Italian meal,
this one is very easy to to prepare.
Funny thing is, Andy and I got the idea to make this meal from an episode on the sitcom 'Everybody Loves Raymond'.
On the show they are always talking about Marie (Ray's Mother)'s all-Famous Braciole.
So we set out to find the best Brociole recipe.
We found a few recipes and kind of took ideas from each of them, and did our own version.
The result was fantastic, and turned into a wonderful Sunday dinner.



Braciole

A traditional Italian meal

Ingredients:

nocoupons

• 1/2 cup dried Italian-style bread crumbs
• 1 garlic clove, minced
• 2/3 cup grated Pecorino Romano
• 1/3 cup grated provolone
• 2 tablespoons chopped fresh Italian parsley leaves
• 4 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 (1 1/2-pound) flank steak or Round steak(I prefer the Flank Steak)
  
• 1 cup dry white wine
• 3 1/4 store-bought marinara sauce

Directions:

1. Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.

2. Lay the flank steak flat on the work surface. Cover steak with plastic wrap, and then pound the steak with a kitchen mallet or a hammer until is is about 1/4 of a inch thick. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.

Preheat the oven to 350 degrees F.

3. Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.

4. Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve with pasta.

Enjoy!

Crock Pot Minestrone Soup

This soup is amazingly close to the Olive Garden's Minestrone soup!
It is so delicious and very healthy.
Packed full of vegetables in a tomato soup base and then topped with Parmesan cheese.
This soup would also be really good if you wanted to add turkey sausage.
I usually serve it with bread sticks or french bread and a green salad.
I also love that it is made in a crock pot, that makes dinner time prep a bit more smoothly.


Crock Pot Minestrone Soup

serves 6 - 8

What you need:

• 1/2 onion, chopped
• 1 cup carrots, chopped
• 1 celery stalk, chopped
• 2 garlic cloves, minced
• 1 (28 oz) can crushed or diced tomatoes
• 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
• 4 cups fat free chicken broth (or vegetable broth for vegetarians)
• 1/2 cup of good shredded Parmesan cheese
  
• 1 fresh rosemary sprig
• 2 bay leaves
• 2 tbsp chopped fresh basil
  
• 1/4 cup chopped fresh Italian parsley leaves
• salt and fresh pepper
• 1 medium zucchini, chopped
• 2 cups chopped fresh spinach
• 2 cups cooked small pasta like shells or elbows (al dente)
• extra shredded Parmesan cheese to top

How to Make:

1. Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.

2. In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese, salt and pepper. Cover and cook on low for 6 to 8 hours OR on high for 4 hours.

3. Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, and season to taste with salt and black pepper.

4. Serve soup into bowls and top with extra Parmesan cheese.

ENJOY!

Simple Bolognese Sauce

I ask my husband when I am planning my menu and shopping trip every week,
what he might want me to make for dinner?
His answer usually always is, Spaghetti and sauce.
Unfortunate for him, I am not very big on 'Spaghetti and sauce'.
I just find it so boring and blah.
So in order to compromise I do try to make spaghetti and sauce for him now and then.
A few weeks ago I found this homemade sauce for Bolognese.
Let me tell you, there is nothing boring about this sauce.
I am now a fan!
My whole family loved it, even the little boys who grace the presence of our dinner table before rushing off to play Star Wars. :-)

Simple Bolognese Sauce

1/4 cup olive oil
1 medium onion, minced
2 garlic cloves, minced
1 celery stalk, minced
1 carrot, peeled and minced
1 lb. ground Turkey or ground beef
1 (28 oz.) can crushed tomatoes
1/4 cup chopped fresh flat-leaf parsley
8 fresh basil leaves, chopped
1/2 tsp salt
1/2 tsp pepper
1/4 cup grated Parmesan cheese

1. In a large skillet, heat the oil over medium heat. When almost smoking, add the onion and garlic and saute until the onion is very tender, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Increase the heat to high, add the ground beef, and saute until the meat is no longer pink, breaking up any large lumps, about 10 minutes.

2. Add the tomatoes, parsley, basil, and salt and pepper, and cook over medium-low heat until the sauce thickens,about 30 minutes. Stir in the cheese, then season with more salt and pepper to taste.

3. Serve over your choice of noodles. I prefer Fettuccine or Linguine.

Enjoy!

Baked Manicotti

I love Manicotti!
I have tried many recipes that were good, but let me tell you. . .
this is BY FAR the BEST Manicotti that I have ever made.
It does have a few steps and took me about 45 minutes to put together, but it was so worth it.
I love that this recipe uses the NO-BOIL lasagna noodles to roll up the cheese. It is so much easier than trying to stuff the cheese into the Manicotti tube noodles. I also think that it adds great texture and tastes so good.
This recipe makes enough for our family of four to have it for two meals.



Baked Manicotti
adapted from: My Kitchen Cafe

*Serves 6 to 8

Tomato Sauce
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
1 18 -ounce tomato sauce
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 OR Shirley J Pizza and Pasta Seasoning

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 (use the Barilla brand)

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, tomato sauce, 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. 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.

ENJOY!

Chicken Alberghetti

After I had my youngest son,
a dear friend of mine brought me this dinner.
She had the recipe printed in my Columbus Cooking Friends Cookbook.
She has no idea how many times I have made it since.
This is my husbands Favorite meal EVER.
(in fact: when I told him I was planning on making it for Sunday dinner, he planted a big KISS on me) Which made me think, I should make this more often :-)
So, thank you Alder O. for introducing me and my family to this Scrumptious meal.
For some reason adding that half and half makes the sauce so GOOD.
I have said enough, Enjoy!



Chicken Alberghetti

-4 chicken breasts
-2 eggs beaten
-1 1/2 cup of plain bread crumbs
-1 Tablespoon of melted butter
-16 oz jar of spaghetti sauce (I like to use Barilla brand tomato and basil)
-1/2 cup of half & half (you can use fat-free)
-8 slices of thinly sliced mozzarella cheese*
-8 slices of thinly sliced Swiss cheese*
-1/2 cup grated Parmesan cheese
-Cooked pasta of your choice

1. Preheat oven to 350 degrees.

2. In a baking dish large enough to fit 4 chicken breasts layed side to side, Pour the spaghetti sauce in the pan. Then pour the half & half in the pan. Mix the half & half and the spaghetti sauce together until well combined.

3. If your chicken breasts are thick, you will want to flatten them a little. If they are thin you can skip this step: One at a time put a chicken breast in a large ziplock bag and seal. You are now going to flatten the chicken breast in the bag by getting a large mug or mallet and pushing down on the chicken breast until about 1 inch thick.

4. In a bowl beat the eggs with a fork. In another bowl mix the bread crumbs with the melted butter.

5. Now you are ready to dip the chicken First in the egg mixture, then into the bread crumb mixture. Once the chicken breast is completely covered in the bread mixture, lay the chicken breast down on the spaghetti sauce in the baking pan. Repeat until all four chicken breasts are breaded and on top of spaghetti sauce.

6. Now, top the chicken with the cheeses layering Mozzarella, Swiss, and Parmesan.

7. Cover and cook for 50 minutes. Uncover and continue to cook until the cheese on top is barely browning. About 15 minutes.

8. Serve over cooked Pasta noodles.

*For the cheeses, I go to the deli counter and ask then to slice me 8 slices of Paper thin Mozzarella and Swiss. Some deli ladies or guys will give me a weird look when I ask them. But I am thinking, come on this is your job. . . :-) If you can not get paper thin slices then just use the thicker deli style cheese slices, but only use four.

Garden Vegetable Soup with Grilled Chicken

One of my all-time FAVORITE soups!
This is a very healthy recipe. I found it in a Prevention magazine a few years ago, and make it often.
My little boys love the noodles in the soup, and end up eating the healthy vegies that are also in it.
If I am grilling chicken (on the stove-top) I make sure to grill an extra two. That way when I go to make this soup the next night, it takes one step out of the process.
If I have any Parmessan cheese on hand I will sprinkle a little bit on top of the soup before I serve it.
I hope you enjoy it as much as we do.

Garden Vegetable Soup with Grilled Chicken

about 4 servings

-2-3 cups of vegetable or multicolored rotini pasta
-1 tsp extra virgin olive oil
-3/4 cup of chopped red onion
-2 gloves minced garlic
-1 tsp chopped fresh oregano OR 1/4 tsp dried oregano
-4 -5 cups of reduced sodium chicken broth
-1 can (14 1/2 oz) diced tomatoes, drained
-1/2 cup chopped carrots (I use baby carrots)
-2 chicken breasts grilled, chopped
-1/2 cup chopped fresh basil

1. Prepare pasta per package directions.

2. Meanwhile, in a medium saucepan over medium, add oil then onion, garlic, and oregano. Cook, stirring often, until onions and garlic are tender, about 7 minutes.

3. Add broth, and bring mixture to a boil.

4. Add tomatoes and carrots. Lower heat and simmer until vegetables are tender, about 15 minutes.

5. Stir in chicken and pasta. Simmer to heat chicken through, about 2 minutes. Stir in basil. Season with salt and pepper to taste. Serve hot.

Enjoy!

Sausage and Spinach Penne Skillet Supper

Another ONE PAN Skillet meal.
This one is Delicious!
My husband loves anything with sausage, so he devoured it and ate all of the leftovers later that same night.
This is a definite Make again recipe!


Sausage and Spinach Penne Skillet Supper
adapted from My Kitchen Cafe

1 tablespoon olive oil
1 pound Italian-style turkey or orther sausage, casings removed
3 medium garlic cloves, minced finely
3 1/2 cups water
2 1/2 cups low-sodium chicken broth OR Shirley J Chicken Bouillon
1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped fine
1/2 teaspoon salt
12 ounces (about 3 1/2 cups) penne pasta
1 (6-ounce) bag baby spinach
3/4 cup grated Parmesan cheese
1/4 cup toasted pine nuts

1. Heat the oil in a 12-inch nonstick skillet over medium heat until hot and add in the sausage. Cook until lightly browned and no longer pink about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

2. Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt, then add in the pasta. Increase the heat to medium-high and cook at a strong simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes (if you find the liquid is absorbing too quickly and the pasta is still undercooked, add a bit more water in small amounts until the pasta is cooked thoroughly).

3. Stir in the spinach, a handful at at time, and cook until wilted. Off the heat, stir in the cheese and pine nuts. Season with salt and pepper to taste and serve immediately.

Chicken Piccata

I have to be honest,
I have never cooked with capers or knew what they were.
This recipe stood out to me, I wanted to find out what capers were and how they tasted.
What is a caper?
Yes, I googled it!
This is what I found,
A caper is: A pickled flower bud of a usually spiny Mediterranean shrub (Capparis spinosa), used as a pungent condiment in sauces, relishes, and various other dishes.
I found them in the grocery section next to the olives, vinegar, and pickles.
These little tasty capers really MADE this dish absolutely Delicious.
My husband said that it was one of the best meals he has EVER had.
Putting it on top of cooked noodles tossed with Alfredo sauce just added to the flavor.
Enjoy!

Chicken Piccata
adapted from Sweet Basil

-3-4 skinless and boneless chicken breasts
-salt and freshly ground black pepper
-1 cup all-purpose flour, for dredging
-6 tablespoons unsalted butter
-3 tablespoons extra-virgin olive oil
-1/3 cup fresh lemon juice
-1/2 cup chicken stock or Shirley J Chicken Bouillon
-1/4 cup brined capers, rinsed
-1/3 cup fresh parsley, chopped
-cooked linguine or other pasta
-store bought Alfredo sauce

How to make:

1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.

3. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

4. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

5. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter.

6. Add remaining 2 tablespoons butter to sauce and whisk vigorously.

7. Toss cooked pasta with Alfredo sauce.

8. Pour caper sauce over chicken and pasta, garnish with parsley.

Macaroni Grill- Penne Rustica

Can't find or afford a babysitter on the weekends?
Well, you can still have a great meal with out spending the money to go out.
This dish is a Copy-Cat version from The Macaroni Grill.
I just made this the other day for a sweet girl from my church, who just had a baby.
It was a perfect meal to share since it makes enough for 2 pans.
You could also make the 2 pans, eat one then freeze the other for another night.
OR, you can half the recipe and make enough for one pan.
We had this pasta dish with a green salad and Italian bread.
My family loved this meal, there was not a noodle left in the pan.
Enjoy!

Macaroni Grill - Penne Rustica
adapted from: your homebased mom

Ingredients:
-8 to 10 grilled chicken breasts (marinate in 1/3 cup olive oil and 1 tbsp garlic salt overnight, then grill on barbecue for best flavor)
½ pack thick bacon (cooked and cut into pieces)
2 boxes penne pasta
2 large red bell peppers- diced
1 cup grated parmesan cheese
½ tsp paprika

Gratinata Sauce:
2 tsp butter
2 tsp chopped garlic
1 cup marsala wine OR 1/3 cup apple juice + 2 tbsp red wine vinegar +enough chicken broth to equal 1 cup
1 tsp dijon or dry mustard
1 tsp salt1 tsp chopped rosemary
¼ tsp cayenne pepper
6 cups heavy cream

Directions:
Sauté garlic in butter in large pan. Add marsala wine, mustard, salt, rosemary, cayenne pepper, and heavy cream. Cook pasta according to directions. Cook bacon. Slice chicken into medium-bite size pieces.Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, parmesan cheese, and paprika and mix thoroughly. Spread in pans. Top with chopped rosemary and mozzarella cheese.

Bake @ 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.
Number Of Servings: two 9×13 casserole dishes.
Preparation Time: More than an hour

Simple and Meaty Skillet Lasagna

This is for sure an easy way to make Lasagna!
It is easy, quick, and very VERY good.
Skillet meals are nice because you only use one pan, only one pan to wash is such a great thing.
I served this with a green salad and Garlic bread.
This Recipe made enough for our family of four to have it for two meals, I love leftovers.

Simple and Meaty Skillet Lasagna
adapted from My Kitchen Cafe

3 (14.5 ounce) cans whole peeled tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon olive oil
1 medium onion, minced
Salt
3 medium garlic cloves, finely minced
1/8 teaspoon red pepper flakes (these do not add spice - just flavor!)
1 Tablespoon dried basil
1/2 Tablespoon dried oregano
(you can substitute 1 1/2 Tablespoons of Shirley J Italian seasoning for the basil and oregano)
2 Tablespoons of sugar
1 1/2 pound ground beef (I used 85% lean)
12 curly-edged lasagna noodles, broken into 1 inch lengths
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3/4 cup ricotta cheese (do not use fat-free)

1. Pulse the tomatoes with their juice in a blender or food processor until they are coarsely ground and no large pieces remain (in a food processor, that is about 12 pulses0.

2. Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring often, until the onion is softened and translucent, about 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until it is lightly browned and no longer pink, 5 to 6 minutes.

3. Scatter the broken lasagna noodles over the meat and then pour in the ground tomatoes and tomato sauce over the pasta. Stir in the basil, oregano, and sugar. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes.

4. Off the heat, stir in half the mozzarella and half of the parmesan. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle with the remaining mozzarella and parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes. Serve.