Taco Pasta

I randomly stumbled across Christy's blog one day and pretty much love everything she posts.  And I especially loved THIS recipe and when she said her kids loved it, I knew it had to be a winner.  And she was right...this was SO GOOD.

Taco Pasta
Adapted slightly from adapted slightly from Fake Ginger, as seen on The Girl Who Ate Everything,

Ingredients
1 pound ground turkey (you could use beef if you wanted)
8-12 ounces medium pasta shells or other small dry pasta shapes
1 small onion, chopped (about 1 cup) (I used half a large onion)
1 clove garlic, minced
1 (14 oz.) can diced tomatoes with mild green chilies, drained (I did not drain mine...whoops.  I just used less pasta water.  And I agree with Christy: If making this for kids, go the plain diced tomato route.  It was almost too spicy for Alexys)
1 packet (4 tablespoons) taco seasoning
3 ounces cream cheese
1/2 cup sour cream
1/4 cup chopped cilantro
Salt and pepper
Directions
-Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.
-Ia large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds.
-Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes.
-Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water (I didn't need much because I left the juice in my tomatoes), and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste.
-Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin.
-Toss in the cilantro right before serving for some fresh color and flavor.

Lemony Kale Pasta

Always looking for a way to incorporate different veggies and greens into our meals, I stumbled across this on Annie's blog and had to make it. SO GOOD. Hubs wasn't a huge fan of the kale, but I can sub in spinach next time and it will be just as good!

Lemony Kale Pasta
as seen on Annie's Eats

Ingredients:
For the dressing:
2 cloves garlic, peeled
½ tsp. kosher salt, divided
½ cup finely grated Parmesan cheese
5-6 tbsp. extra virgin olive oil
Juice of 2 lemons
¼-½ tsp. red pepper flakes
Freshly ground black pepper, to taste

For the pasta:
1 lb. whole grain pasta, such as penne
1 large bunch kale (black/lacinato kale preferred), rinsed and dried, stems removed
Lemon slices, for garnish
Additional Parmesan, for serving

Directions:
Bring a large pot of water to boil for the pasta.  Meanwhile, make the dressing.  Mince the garlic cloves.  Sprinkle the minced garlic with ¼ teaspoon of the kosher salt and smash the garlic into a paste with a fork or the side of a chef’s knife.  Transfer the garlic paste to a small bowl.  Add in the Parmesan, olive oil, lemon juice, red pepper flakes and black pepper.  Whisk together until well combined.

Cook the pasta in the boiling water according to the package directions.  Chop the kale into ½-inch ribbons.  Add the kale to a large bowl and toss with the dressing to coat well.  When the pasta is finished, drain well and let cool a minute or two.  Toss the pasta with the kale and dressing until well coated.  Serve with sliced lemon and additional Parmesan as desired.

Chicken Pesto Stuffed Shells

I have been on a quest for freezer-friendly meals and things I can prepare ahead of time. As a working mom, it is imperative that I have some time to spend with Logan and the girls in the evening. And the more I can prep on the weekend, the less I will lose my mind on weeknights! Joelen's blog is one of my new go-to places for freezer meals and this is definitely one I will be making again! I added some ricotta because I wanted something creamier and next time I may try a sauce with it because I felt it needed just a leeeetle something else. But everyone else in my household loved them!

Chicken Pesto Stuffed Shells
adapted from What's Cookin', Chicago?

Ingredients
12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1/4 C low-fat ricotta
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
1 1/2-2 C mozzarella
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken (I used the breasts from a rotisserie chicken! Shortcut!)
2 cloves garlic, minced
salt and pepper to taste

Directions:
1. In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.
2. In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese and the mozzarella over filled shells.
3. Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.
4. To freeze: Prepare shells as directed and cover with cheese. Store in a tightly sealed baking dish. To serve, defrost and bake as directed.

Pasta Primavera

I had quite a few veggies leftover from our crudite platter on Easter and I was looking for a way to use them up when I stumbled across this recipe in Family Circle magazine (yes, apparently I am a 50-year old woman) and it just sounded delicious! I added more cheese to the half-and-half mixture because I didn't feel it was thick enough and also added sauteed baby bella mushrooms to my dish (C loathes mushies). When it says six servings, they aren't lying; we had a TON of leftovers (seems I forgot I was only feeding two people as opposed to our usual four). This was fresh and the perfect spring pasta dish.
Pasta Primavera
adapted from Family Circle magazine
serves 6

Ingredients
1/2 lb asparagus, trimmed and cut into 1-inch pieces
1/2 lb green beans, trimmed and cut into 1-inch pieces
2 sweet orange peppers, cored, seeded, and cut into 1/4 inch strips (I used red because i had it)
1 pound spaghetti
3/4 C half and half
3/4 C chicken broth
3/4 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg
2 tbsp olive oil
5 cloves garlic, sliced
2 C grape tomatoes, halved
2/3 C grated Parmesan
1/4 C flat-leaf parsley, chopped
Shaved Parmesan, optional

Directions
-Bring a large pot of salted water to a boil. Add asparagus and green beans; cook for 4 minutes. Add peppers; cook for 1 more minute. Scoop out vegetables with a large slotted spoon and place in a colander. Rinse under cold water.
-Add pasta to boiling water and cook following package directions, about 9 minutes. Drain; return to pot.
-While pasta is cooking, place half-and-half, chicken broth, salt, pepper, and nutmeg in a small saucepan, Bring to a simmer over medium heat.
-Heat a large nonstick skillet over med-high heat. Add olive oil and garlic and cook 30 seconds Add cooked vegetables and tomatoes. Cook, stirring a few times about 2 minutes. Spoon into pasta pot. Stir grated cheese into half-and-half mixture. Add to pasta and gently stir in parsely until all ingredients are combined. Allow to stand for 5 minutes. Shave Parmesan on top, if desired.

Laughing Cow Alfredo

If you have not yet discovered the wonders of Laughing Cow cheese, it is something you MUST purchase at the grocery store the next time you are shopping. Perfect with crackers or on its own, it is a great snack, or it can be used in many different recipes! Here is one that has been floating around the Web for ages. I have no idea who to credit for it, but it is a delicious, light Alfredo sauce. And, not to mention, super easy!

Laughing Cow Alfredo

Makes 2 servings of sauce (can be easily doubled and then makes enough to cover a pound of pasta)

Ingredients

3 wedges of Laughing Cow cheese

1/2 C skim milk (or whatever milk you have)

1 tbsp Parmesan cheese

1/2 tbsp margarine or butter

1/2 tsp garlic powder

Directions

Place everything in a saucepan. Cook over low heat until all ingredients are smooth and creamy. Be sure to whisk/stir very often.

Serve over your choice of pasta and toss until coated.

Butternut Squash Orzo

Lately I have felt as if we are in a food rut.  Especially veggies.  The girls and C are always willing to try new things, so I picked up a package of butternut squash from Trader Joe's last weekend.  And since I was home unexpectedly on Friday, I decided to try my hand at using it for lunch!

The first thing I will say is that roasted butternut squash is amazing.  It was crispy and sweet and just delicious.  I am hoping that if I make it this way for the family, they will like it as much as I did!  The pasta was creamy and a really nice lunch, which I almost didn't expect.  I was going to add peas but didn't have any in the freezer.  Perhaps next time!

Butternut Squash Orzo

Ingredients

3 C chicken broth

1 C orzo pasta

1 package pealed and cubed butternut squash

2 tbsp half and half

3 tbsp grated Parmesan cheese

pinch of nutmeg

Directions:

-Preheat oven to 400.  Scatter squash on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes.

-While squash is roasting, boil the chicken broth and cook pasta until al dente.  Drain when done.

-To orzo, add roasted squash, cheese, half and half, and nutmeg.  Stir until ingredients are thoroughly incorporated.  Serve immediately.

Lenten Favorite:Mac and Cheese!

I am not one to eat Velveeta.  It kind of scares me, to be honest.  And I have never been keen on what I have always thought to be a plastic-processed taste.  I searched long and hard for a recipe, tried a few and never really liked them.  A good friend of mine SWEARS by this recipe (wherever she found it) and I decided to give it a whirl.  I lowered the fat content by using skim milk and 2% cheese.  

And you know what?  She was right.  It is a great, simple recipe and perfect for Fridays during Lent.  Although this was a great recipe, my search for the "perfect" mac and cheese continues!

Oh, and sorry the picture sucks.  It is really hard to get a good picture of mac and cheese!

Simple Mac and Cheese

Ingredients

2 C macaroni

3 Tbsp butter

2 Tbsp flour

1/2 tsp salt

Dash of pepper

2 C milk

1/4 C onion, chopped (I omitted)

8 oz cubed Velveeta

Directions

-Preheat oven to 350.

-Cook macaroni according to directions.  When drained, put macaroni into a 2 1/2 quart baking dish.

-Melt butter.  Add flour, salt, pepper and stir.  Add milk, stirring occasionally, until bubbly.

-Add onion and Velveeta, stirring until cheese is melted.  Pour over macaroni.

-Sprinkle with breadcrumbs and spray with Pam.  Bake for 35-40 minutes, until bubbly and top is browned.

Baked Ziti

This is a super easy meatless meal for a weeknight! And the kids love it so much they both had three servings AND a salad!

Baked Ziti

Ingredients

1 lb ziti or penne pasta (you could also use rotini; basically whatever you have on hand)

8 oz. low fat/fat free ricotta

1/4 C egg substitute (equivalent of 1 egg)

3 C tomato sauce

2 C shredded part-skim mozzarella cheese

Directions:

-Preheat oven to 350

-Boil pasta until al dente; drain

-Mix half of the ricotta and egg substitute in a small bowl. Add remaining ricotta to warm pasta and mix. Then add egg/ricotta mixture to pasta and combine well.

-Add about 1/2-1 C sauce on bottom of 9x13 baking dish and spread to cover bottom. Mix 2 C sauce with pasta mixture and pour pasta in baking dish; pour rest of sauce on top of pasta. Top with mozzarella cheese.

-Bake until cheese is melted, slightly brown and bubbly.

Spaghetti with Artichoke Hearts and Tomatoes

Before I came in to the picture, C and the girls were not very adventurous. They were not in to many veggies and lots of things scared them.

Now...

...let's just say they like asparagus.

And when I saw this pasta on Pioneer Woman, I HAD to make it. The mere mention of the foreign word artichoke scared the crap out of C and both kids.

Let's just say...it was a hit all around. God Bless you, Ree. And I have JUST enough leftovers for my lunch tomorrow.

Spaghetti with Artichoke Hearts and Tomatoes

from The Pioneer Woman

2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 medium onion, finely diced
1 14.5 ounce can artichoke hearts (quartered or whole), drained
1 14.5 ounce can diced tomatoes with juice
1 cup heavy cream
1/2 cup chicken broth, more as needed
1/2 teaspoon nutmeg
salt & pepper to taste
1 pound thin spaghetti
1 cup freshly grated Parmesan cheese
2 tablespoons chopped chives or other herbs

Cook spaghetti till al dente. Drain and set aside.Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chopped chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

Pierogi Lasagna

Taters. Cheese. Lasagna. 'Nuff said. And no, this is not Weight Watchers-friendly.

*If you are unfamiliar with pierogi, they are these delicious filled dumplings, normally with potatoes and cheese, but also with saurkraut, ricotta, or different fruits. I have known people outside of the Cleveland area who have never had one. They have no idea what they are missing out on!

Pierogi Lasagna

Ingredients

12 lasagna noodles

Butter or vegetable oil (I used 6 tbsp of butter)

3/4-1 C onions (I chopped up two)

6 cups mashed potatoes (I used an instant mashed potato to save time)

2 C shredded cheddar

Directions:

-Preheat oven to 350

-Boil lasagna noodles, drain, and set aside

-Sautee onions in butter (save 1/2 C after sauteed for top)

-Add cheese and sauteed onions (be sure to save some for the top!) to taters

-In a greased 9x13 pan, layer 3 lasagna noodles, then add dollops of tater filling and spread over noodles. Continue layering until you have 4 layers of noodles and 3 layers of potato filling.

-Drizzle rest of butter/onion on top.

-Cover and bake 20 minutes. Uncover and bake an additional 10 minutes. Serve with a side of sour cream

Pizzanga

The kids love it. The adults love it. Pizza in pasta form? You can't go wrong!

Pizzagna

courtesy of Rachael Ray

Ingredients

• 1 pound pasta curls (I used cavatappi, but campanelle can be used or even rotini in a pinch)


• Salt


• 1 cup ricotta cheese


• 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls


• Handful parsley, finely chopped


• 1/2 cup sliced pepperoni, cut into thin strips


• 2 tablespoons extra-virgin olive oil, 2 turns of the pan


• 1 green or red bell pepper, seeded, quartered and thinly sliced (I used green, which the kids the picked out)


• 1 onion, quartered then thinly sliced


• 2 cloves garlic, sliced


• 12 crimini mushrooms (baby portabellos), thinly sliced (I omit this because husbo HATES mushrooms)


• Black pepper


• 1 (28-ounces) can crushed tomatoes (I forgot to buy this, so I added a can of Hunts Traditional sauce)


• 3/4 pound fresh mozzarella, thinly sliced


• 1/2 teaspoon dried oregano


• 1/2 teaspoon crushed red pepper flakes


• Loaf of crusty bread

Directions

Preheat broiler.

Bring a pot of water to a boil, add pasta and salt the water.

While the water boils combine ricotta, Parmigiano, parsley and pepperoni in a large bowl and reserve.

Heat a large skillet over medium heat with extra-virgin olive oil, 2 turns of the pan. When the oil is hot, add the peppers, onions, garlic and mushrooms. Saute 6 to 8 minutes until tender and mushrooms are dark. Season the vegetables with salt and pepper. Stir in tomatoes and reduce heat to low.

Add a ladle of starchy cooking water to the ricotta just before you drain the pasta. Drain pasta then toss with ricotta and pepperoni mixture. Pour pasta into a baking dish and top evenly with peppers, onion and mushroom sauce. Top with a layer of mozzarella, oregano and red pepper flakes. Place under hot broiler and melt cheese until golden and bubbly. Remove and serve with crusty bread.

Buffalo Chicken Lasagna

This is one of my husband's favorite dinners. OK, I admit it...mine too. J even ate the entire thing without complaining about the spiciness! We accompanied it with a salad and it was yummy! Unbelievably, it is a Weight Watchers dinner!

Buffalo Chicken Lasagna

from Aimee's Adventures

12 Lasagna noodles (to save WW points, use whole wheat; I use regular)

2 lbs ground chicken

3 cups Hunts Four Cheese Spaghetti Sauce

1 cup mild buffalo wing sauce (I use Frank's Buffalo Wing Sauce...not so mild but amazing)

1 C or less water (the original recipe calls for 1 1/2 cups...it is too runny. Next time I will probably use 3/4 C)

15 oz nonfat ricotta cheese

1/2 cup egg substitute

9 slices 2% pepperjack cheese (which I can never find so I use regular)

Preheat the oven to 350 degrees. In a nonstick skillet, brown the ground chicken. When cooked, stir in sauces and water. In a small bowl, combine ricotta cheese and egg substitute. Spray a 9x13 pan. Layer a cup of the sauce mix on the bottom and arrange 4 noodles over the sauce. Layer with more sauce and the ricotta mixture. Repeat layers until you end with a layer of the sauce mixture. Cover and bake for 70 minutes. Uncover and place cheese slices on top and bake for another 15 minutes uncovered. Let stand 10-15 minutes per serving.

Serves 9

Approx. 6 points per serving

Dinner for Two

Last Friday, Chuck and I had a lovely evening at home. We did not have the kids so I wanted to try out some new recipes. I had my first attempt at homemade foccacia bread, italian sausage and pepper pasta from Weight Watchers, and a fantastic fall pie from Good Things Catered. We watched Indiana Jones and the Kingdom of the Crystal Skull,which sucked, and just enjoyed a much-needed relaxing night at home. The pasta was AMAZING and made a HUGE ammount. We ate leftovers all weekend!

Italian Sausage and Pepper Pasta (courtesy of Weight Watchers)

• 1/2 pound(s) raw turkey sausage, Italian-style, casings removed
• 2 tsp olive oil, extra-virgin
• 2 medium yellow pepper(s), cut into 2-inch long thin strips
• 1 medium onion(s), thinly sliced
• 1/2 cup(s) red wine
• 1 1/2 tbsp minced garlic
• 28 oz canned crushed tomatoes, fire-roasted recommended
• 1/2 tsp crushed red pepper flakes, or less to taste
• 1/4 tsp table salt
• 8 oz uncooked whole-wheat pasta, fusilli
• 1/3 cup(s) basil, fresh, chopped

Instructions

• Bring a large pot of lightly salted water to a boil.
  
  
• Meanwhile, to make sauce, in a large nonstick skillet over medium-high heat, cook sausage, stirring and breaking up meat with back of a wooden spoon, until cooked through, about 3 to 5 minutes; remove to a plate.
  
  
• Heat oil in same skillet. Add yellow peppers and onion; cook, stirring frequently, until vegetables are lightly colored and crisp-tender, about 5 minutes.
  
  
• Add wine and garlic; cook until most of liquid evaporates, about 1 minute. Add tomatoes, crushed red pepper, salt and browned sausage; bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender and sauce is heated through, about 10 minutes.
  
  
• While sauce simmers, add pasta to boiling water and cook according to package instructions. Drain pasta; return to pot. Add sauce and basil; toss to mix and coat. Yields about 1 1/3 cups per serving.

My foccacia bread was a random recipe off the internet...I want to try a different one. This was really good, but not what I was looking for.


I plan on making this pie for Thanksgiving and wanted to give it a whirl.

Autumn Apple Pie

Ingredients:
1 recipe basic pie dough
9 medium apples, peeled, cored and sliced 1/8 inch thick
1/4 c. golden raisins (I did not add these because I did not have any)
1/4 c. dried sweetened cranberries
1/2 c. dark brown sugar
1/4 c. granulated sugar
4 tsp cornstarch
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch salt
1 Tbsp fresh lemon juice
1 egg, beaten
raw sugar for sprinkling

Directions:
-Roll out 1/2 of basic dough recipe into disk about 1/4 inch thick and 2 inches wider than the pie dish.
-Gently fold in half, then in quarters, place into pie dish and unfold evenly pressing into all edges of dish.
-Place dish into fridge.
-Roll out other half of pie dough to the same thickness.
-Using a small cookie cutter, cut the dough spacing each cutout about 1/2 inch apart.
-Place top and cutouts in refrigerator.
-Meanwhile, in a large pot, place apples, raisins, cranberries, sugars, cinnamon, nutmeg, salt, and cornstarch over medium low heat.
-Stir, cover and cook until apples begin to soften, about 10-15 minutes. (I overcooked mine, so they were mushy)
-Remove top of pan, stir and continue cooking uncovered until begins to thicken, about 2-3 minutes.
-Remove from heat, stir in lemon juice, and let cool completely.
-Place baking sheet in oven and preheat oven to 400 degrees.
-Remove pie dough from fridge and pour in pie filling, leveling top of filling.
-Top filling with cutout dough piece and trim ends.
-Brush bottom of cutout pieces with beaten egg, and place on edge of pie.
-Brush top of pie dough with beaten egg.
-Place tin foil loosely around edge of pie (or use pie protector) and place in oven on preheated baking sheet.
-Cook until pie dough is cooked through and middle is bubbling, about 60 minutes.
-Remove from oven and let cool completely before serving.
(Mine is DEFINITELY not as pretty as Katie's!)