Summer Veggie Pasta

We are leaving for vacation in a few days and I needed to get rid of some of these wonderful summer veggies that I have sitting around.   I was craving carbs so I thought why not add them to pasta?  We had this for dinner but it would be great served as a side dish too in a small portion.  I bet it would pair wonderfully with fish.  And you could use whatever veggies you want for this... I was missing something green.  Next time I think I will add asparagus. 

Ingredients:
1/2 box linguine noodles
2 cups cherry or grape tomatoes, halved
4-5 eggplant slices, peeled and cut in small chunks (we had some leftover from the Grilled Chicken Parmesan Subs with Eggplant)
2 cups squash, peeled and cut in small chunks
1 TBS italian seasoning (more or less to taste)
2 TBS EVOO
1/2 teaspoon dried basil (more or less to taste)
2 TBS grated parmesan cheese (more or less to taste)
dash salt & pepper to taste (optional)

1.  Cook pasta according to directions.  Drain well. 

2.  Heat a large nonstick pan on medium heat.  Add the  EVOO to the pan.  Swirl to coat. 

3.  Once pan is heated, add the veggies.   Sprinkle the italian seasoning over them and stir gently.   You can optionally add s&p here too.  Let saute for 4-5 minutes or until slightly tender, stirring gently every minute or so.  Be careful not to overcook or else they will get mushy.   Immediately remove from heat once done BUT LEAVE IN THE PAN THEY WERE COOKED IN.

4.  Add the well drained pasta to a mixing bowl.   Pour in the veggie EVOO mix.  Make sure you get all the veggie sauce out of the pan.   Then sprinkle with the dried basil, Parmesan cheese and s&p (if desired).    Mix well.    Enjoy. 

Baked Meaty Pasta with Cheese

Had a last minute guest coming to dinner so I had to scratch the planned dish and make something that I had more of.  This makes A LOT so be prepared to freeze some or invite extra people to dinner.  This is super easy to make and always a hit.  Also,  I love that I can make it a head of time and just pop it in the oven when we are ready to eat. Serve it with italian bread and dinner is done! 

Ingredients:
1 box of pasta (I usually use rotini or elbow macaroni)
1 jar of your favorite spaghetti sauce (I use Ragu meat flavored)
1 lb lean ground turkey (or beef)
1/4 finely chopped yellow onion
2 TBS Italian Seasoning
1/8 teaspoon black pepper
3 cups part skim mozzarella cheese

1.  Cook the pasta according to box instructions.  Drain well. 
2.  While the pasta is cooking, brown the meat in a large non stick skillet.   Add the 2 TBS italian seasoning, black pepper and chopped onion to the meat and stir well.   Once cooked, drain the grease and set aside.
3.  Heat the spaghetti sauce in a pot until warm. Season to taste if necessary. 
4.  Heat oven to 400.  
5.  Spray a large casserole dish with cooking spray. 
6.  Add the well drained pasta to the dish.  Then add some of the spaghetti sauce and stir well, until the pasta is covered (just use enough to coat the pasta, keep the extra sauce on the side.)
7.  Add the meat and onion.  Stir into the pasta until it is spread throughout.
8.  Top the meat and pasta with the cheese.
9.  Put in middle shelf of oven until the cheese is melted.  Serve with bread and the extra sauce for dipping. 

Crockpot Bacon Ranch Chicken

Carmen mentioned the other day that cooking in a crockpot is a form of torture for stay-at-home moms. I couldn't have said it better after smelling this chicken cooking all day long. The chicken was super tasty and perfect comfort food on a chilly day. Also, who doesn't love bacon?!?

Ingredients:
4 boneless skinless chicken breasts
2.5 oz real bacon bits
1 tsp minced garlic
1 pkg ranch dressing mix
1 can fat free cream of chicken soup (low sodium)
1.5 cups fat free sour cream

1 package of whole wheat egg noodles


Directions:
Place chicken breasts in the bottom of the crockpot. Combine bacon, garlic, ranch dressing mix, soup, and sour cream; mix well. Pour over chicken in the crock pot. Cook on LOW for 8 hours or HIGH for 4 hours.

Shred the chicken and put back in the pot and add the cooked egg noodles; mix together. Serve with your favorite veggie.

recipe courtesy of Crock Pot Girls

Baked Tortellini

I've never had baked tortellini, but have wanted to try it because it sounds so yummy. I found this recipe and it seemed like just what I was looking for. WARNING: Make this recipe on a night when you aren't counting calories. It isn't terrible for you if you watch portion control (which you won't have a choice because it's very rich) but it's not light or "skinny." I usually go full steam ahead on Friday night with the carbs and filling foods because I run so much on Saturdays. I digress...make this. It's GOOD.

Ingredients:

3 cups or 1 (13 oz) bag fresh cheese tortellini (I used 20oz and shared with the neighbors. It made a ton)
1  (24 oz) jar of marinara sauce of your liking
1/2 cup heavy whipping cream
1 cup fresh grated reduced fat Parmesan cheese, divided
salt and fresh ground black pepper, to taste
1 cup shredded part skim mozzarella cheese

Instructions:
Preheat oven to 350 degrees F and grease an 11 x 7-inch baking pan.

In a pot of boiling water, cook tortellini for 3 minutes. You don’t want it fully cooked because it will cook more in the oven. Drain and place in a bowl. Toss with 1 tablespoons of butter to prevent sticking.

Combine the the marinara, cream, and 1/2 cup Parmesan cheese. Then add to the pasta and gently toss until coated. Season with salt and pepper if desired.

Place the tortellini into the greased baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese and mozzarella. Then bake uncovered for 25 minutes at 350 degrees or until lightly browned.

Serve with a nice hunk of french bread of garlic bread. YUM!




recipe adapted from: http://realmomkitchen.com/6852/easy-baked-tortellini/

Sesame Noodles

Holy Chinese take-out impostor! I made these noodles to go with Bourbon Chicken and they were the perfect compliment. My whole plate tasted like something you could order from an authentic Chinese restaurant. Even the kids ate everything on their whole plate!

Ingredients:

1 box thin whole wheat noodles
1/4 cup Low-sodium Soy Sauce
2 TBSP Sugar
4 cloves Garlic, Minced
2 TBSP Rice Vinegar
2 TBSP Pure Sesame Oil
4 TBSP Canola Oil
4 TBSP hot water, reserved from noodle water

4 whole Green Onions, Sliced Thin

We like to add a light drizzle of Sriracha Hot Chili Sauce at the table for some spice. Red Pepper Flakes are awesome, too.

Preparation Instructions:

Cook noodles according to package directions.
Whisk all liquid ingredients together in a bowl.
Pour sauce over warm noodles and toss to coat, use starch water to increase sauce.
Sprinkle with green onions and toss.

recipe adapted from Pioneer Woman

Creamy Cajun Chicken Pasta

This was pretty good. It is VERY filling, so a little goes a long way. This isn't a meal I would make often but it's a nice alternative to regular pasta.

2 boneless skinless chicken breasts, cut into thin strips
1 box whole wheat pasta
2 teaspoons cajun seasoning
 EVOO
1 cup heavy whipping cream
1 cup milk (I used 1%)
1 TBSP corn starch (whisked into milk)
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese

 Place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat, sauté chicken in EVOO until chicken is tender, about 5 to 7 minutes. Reduce heat add heavy cream, milk, tomatoes, basil, salt, garlic powder, black pepper and heat through. Pour over hot linguine and toss with Parmesan cheese.

recipe adapted from plain chicken

Mac & Cheese Bites

Mac & Cheese in bite size? Yes, please! These are nothing short of awesome! So easy to make, though filling the muffin tins is a bit time consuming. It's a labor of love and one I am willing to do often. These make a great appetizer, side dish or even a snack! 

Ingredients:
1 lb. whole wheat elbow macaroni
3 Tbsp. butter
4 Tbsp. flour
1-1/2 cup milk (skim works fine)
3 packed cups sharp cheddar cheese, shredded
1/2 cup Parmesan cheese, grated, plus more for sprinkling on top
2 extra large egg yolks
1/2 teaspoon salt
1/4 teaspoon nutmeg, freshly grated

I added diced jalapeno peppers to half of the batch to give them some heat and additional flavor. You could really add anything to these. Diced ham, tomato, slices of hotdog, bacon...mmmm bacon

Directions:
Cook the pasta according to the package directions and drain well.
Preheat oven to 425 degrees.
Spray a nonstick mini muffin pan with cooking spray. Set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute.
Whisk in the milk and bring to a boil. Cook, whisking occasionally, for about 2 -3 minutes until thickened.
Add cheddar and Parmesan cheeses and stir to melt.
Remove from heat and stir in egg yolks, salt and nutmeg. Stir in macaroni.
Spoon slightly rounded tablespoons of macaroni and cheese into the prepared mini muffin pan. Each cup should be filled to the top. Pack each one down gently.
Sprinkle with remaining Parmesan cheese.
Bake for about 10 minutes until golden and sizzling. Let cool for 5 minutes.
Using a teaspoon, carefully loosen the mac and cheese bites and transfer to a platter to serve.
If you’re not baking these immediately, simply store on a baking sheet, cover with aluminum foil and refrigerate. Reheat at 400 degrees for 10 minutes prior to serving.

recipe comes from here

Baked Spaghetti

This spaghetti was so tasty. It reminded me of a spaghetti with bolognese sauce, because of the cream cheese. I like that you can sneak in veggies and the kids won't even know. I didn't use the french fried onions (I couldn't find them) but I think they would have added amazing flavor. The dish definitely doesn't need them though. The recipe makes a lot so you can freeze half, too! I'll definitely make this again, the kids inhaled it! 

Ingredients
1 box whole wheat spaghetti, cooked al dente
1 pound turkey ground (you can use lean ground beef)
1 large can spaghetti sauce (26.5 ounces)
1 tablespoon butter
1/2 cup chopped red peppers
1/3 cup chopped onions
8 ounces fat free cream cheese
2 tablespoons fat free milk
Fresh grated Parmesan cheese
French Fried Onions (small can)

Directions
Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
Brown turkey ground. Add spaghetti sauce to skillet and heat.
Combine onions, peppers and butter in pan and sauté until soft. Add cream cheese and milk to vegetables and stir well.
Using a 9x13 dish, assemble in the following order:
Thin layer of meat sauce on the bottom of the casserole dish.
Spaghetti
Cream cheese/vegetable mixture
Spaghetti sauce
Parmesan Cheese (amount subject to your own taste)
French Fried Onions (added during last 5 minutes of cooking)
Bake at 350 degrees for 25 minutes. Top with French Fried onion and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.)


Notes:
Make this ahead of time and refrigerate or freeze without the French Fried onions. Don’t forget to add them 5 minutes before casserole is finished cooking.



recipe adapted from Salad in a Jar

Pepperoni Pizza Casserole

Great dinner for the whole family. It comes together really quickly and the recipe makes enough that you can freeze half (adding the cheese before cooking). You can also cut the recipe in half if you don't want to freeze it.

Ingredients:
1 package (16oz) whole wheat egg noodles
1 lb ground turkey (or beef)
1/2 cup chopped yellow onion
1 jar spaghetti sauce
1 can (8oz) diced tomatoes & green chilies
2 cup shredded part skim mozzarella cheese
2 cup shredded cheddar cheese
1 cup shredded parmesan cheese
4 oz sliced turkey pepperoni (or regular if you prefer)
Optional: 1 can mushrooms pieces

1. Cook noodles according to package directions, drain well.

2. Meanwhile, in a large skillet, cook ground turkey and chopped onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and tomatoes. Bring to a boil. Reduce heat, simmer uncovered for 5 minutes. Stir in noodles.

3. Transfer to a greased 13x9 baking dish. Sprinkle with the cheeses and pepperoni.

4. Bake uncovered at 350 for 30-35 minutes or until heated through and the cheeses are melted. Let stand for 5 minutes before serving.


*recipe courtesy of Taste of Home Magazine

Chicken & Pasta with Roasted Garlic, White Cheddar & Wine Sauce

This recipe reminded me of something you could get from The Olive Garden (which I, Holly, thinks is authentic Italian even if it isn't to some of you out there!). The flavor is amazing and it tastes worse for you than it is, who doesn't love that?

Ingredients:
12 oz pasta (I used orecchetti)
1½ tbsp. butter
¼ cup roasted garlic paste*
1½ tbsp. flour
¼ cup dry white wine
1 cup low-sodium chicken broth
1 cup shredded sharp white cheddar cheese
1 head of broccoli, cut into florets and blanched until crisp-tender

4 boneless, skinless chicken breasts
1/4 cup liquid egg substitute
1 cup whole wheat bread crumbs
1/2 tsp italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika

Salt and pepper, to taste

*To make roasted garlic paste, peel the outer papery skins off two heads of garlic, leaving the heads still intact. Slice about a quarter off the top of each head so that all of the cloves are partly exposed. Wrap the heads in foil and bake at 350˚ F for one hour. Remove from the oven and let cool. Once cool enough to touch, squeeze the garlic cloves out of the peels and smash with a fork to make roasted garlic paste.

Directions:

Combine bread crumbs, italian seasoning, garlic powder, onion powder and paprika in a small dish. Dredge chicken in egg and then coat with bread crumb mixture. Place on a greased cookie sheet and bake on 375 until cooked through (about 30 to 40 minutes depening on thickness of chicken). I cooked my chicken while roasting my garlic.

Bring a large pot of salted water to boil. Cook the pasta until al dente according to the package directions.

Meanwhile, in a large skillet or saucepan set over medium heat, melt the butter. Once the butter is melted, whisk in the roasted garlic paste and cook just until fragrant, 30-60 seconds. Whisk the flour into the mixture and cook, stirring constantly, until the mixture begins to turn golden brown, 1-2 minutes. Stir the white wine and broth into the pan. Bring to a simmer and cook, stirring frequently, until slightly thickened, about 2 minutes. Whisk in the cheddar and stir until melted. Season the sauce with salt and pepper to taste.

Mix in the broccoli florets and cook just until heated through. Mix in the cooked pasta until evenly coated with the sauce. Serve warm with the baked chicken.

*recipe adapted from Annies Eats 

Spicy Peanut Chicken Salad

This was a family winner! Everyone had seconds and the entire dish was gone at the end of the meal. We'll be making this again, frequently.

The original recipe had you placing the chicken & noodle mixture on top of a bed of the spinach. I changed it because my family wouldn't eat raw spinach leaves. That's why "salad" is in the name.

This recipe would work great with any protein if you don't want to use chicken.



Ingredients:

2 medium to large chicken breasts, cut into strips
evoo
salt & pepper
2/3 C chicken broth
2 T low sodium soy sauce
2 tsp hot sauce (I used Frank's Red Hot)
2 cloves minced garlic
2 tsp sesame oil (I didn't have any and used evoo)
1/3 creamy peanut butter

1/2 box spaghetti
1/2 bag of fresh spinach
1 C matchstick carrots (shredded is fine)
1/2 C green onion, diced
Sriracha Hot Chili Sauce (optional)

Directions:

Saute chicken strips in evoo. Sprinkle with salt & pepper. Add carrots and green onion.

Bring to a boil 2/3 cup chicken broth, 2 tbsp soy sauce, 2 tsp tabasco or hot sauce, 2 cloves minced garlic and 2 tsp sesame oil. Remove from heat and whisk in 1/3 cup creamy peanut butter.

Cook spaghetti, adding spinach to the last 3 minutes. Drain.


Toss chicken, carrots and green onion with peanut butter sauce.

Add to drained pasta and toss.

Serve, top with Sriracha and ENJOY!

*A gread addition to this dish would be crushed peanuts for added texture.

 courtesy of Jen over at Three Pugs & A Baby

Creamy Taco Mac (Healthy Hamburger Helper)

This is a healthy version of what could be called a 'box dinner replica.' It was nice and easy for a weeknight and we all really enjoyed it! It makes a lot too; so plan on leftovers!

Ingredients:
1¼ lbs. ground turkey
8 oz. whole wheat pasta shapes (any shape)
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can reduced sodium diced tomatoes, drained
4 tbsp. taco seasoning
3 oz. fat free cream cheese
½ cup fat free sour cream
pepper
Shredded cheddar cheese (optional) - I didn't add this and we didn't miss it.

Directions:
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/4 cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add the chopped onion to the skillet. Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, 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. Remove from the heat and top with shredded cheddar cheese, if desired.

Italian Sausage Rigatoni

One word - YUM.   Also not bad on the wallet.   Fed 4 of us for dinner and gave us lunch leftovers the next day.


Ingredients:
1 package of Italian Turkey Sausage (sweet or hot - I prefer sweet for the kids)
1 package of Rigatoni pasta
3 TBS olive oil
2 cloves garlic, minced
1 red pepper, finely chopped
1 jar of your favorite pasta sauce (we used Classico Tomato & Basil)
2 TBS parsley, chopped

Cook sausage according to directions.  Sometimes I grill them but usually I cook them on the stove with a little bit of low calorie Italian dressing.  Enhances the flavor even more!

After cooking, coin slice them and keep warm.

Cook pasta according to directions. Drain well.

 In a large pan, place olive oil and garlic, saute lightly for 2 minutes. Add the red peppers and cook until tender-crisp. Stir occasionally. 

Add the cooked sausage and pasta sauce to the pan with the peppers and stir well.  Saute for 3-4 minutes.  Then mix with the drained pasta in a large bowl. Top with parsley.

*Recipe adapted from Taste of Home Magazine

Chicken Bolognese - 410 Calories

This was an amazing pasta dish. It has great flavor, loaded with veggies (that the kids won't even know are in there) and is light on the waist! I will definitely make this again and substitute fresh summer veggies when they are in season.

Serves 6

Ingredients:
12 oz whole grain linguine
4 tsp olive oil
1 lb ground chicken breast
2 medium carrots, chopped
2 medium stalks celery, chopped
1 large onion, chopped
1 clove garlic, crushed
1 can (28oz) crushed tomatoes
1/2 cup reduced fat 2% milk
1/3 cup freshly grated Parm cheese
1/4 cup parsley leaves, chopped

Directions:
Heat large covered sauce pot of salted water to boiling on high. Add pasta and cook as label directs.

Meanwhile, in 12-inch nonstick skillet, heat 2 tsp olive oil on medium 1 minute. Add chicken to skillet; sprinkle with 1/4 tsp salt. Cook chicken 8 to 9 minutes, or until no longer pink, stirring occasionally. Transfer to medium bowl.

To same skillet, add remaining 2 tsp oil with carrots, celery, onion, and garlic; cook 10 to 12 minutes or until vegetables are tender, stirring occasionally. Stir in tomatoes, 1/4 tsp salt, and 1/4 tsp pepper; heat to boiling. Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally. Stir in cooked chicken and milk; heat through.

Reserve 1/4 cup pasta cooking water. Drain pasta and return to sauce pot; stir in sauce from skillet, Parmesan, parsley, and reserved cooking water, and toss to coat.

Tortellini Soup

I love this soup. I like to make the broth and let it simmer for most of the day to really enhance the flavor. Plus, it makes the house smell so good. I double this recipe and freeze half, or give half to someone who has recently had a baby, illness, etc. It's so easy, too!

Ingredients:
1 whole Medium Onion, Chopped
2 cloves To 3 Cloves Garlic, Minced
2 cans (14.5 Oz. Can) Crushed Or Diced Tomatoes (Or 1 Quart Home Canned Tomatoes)
2 quarts Chicken Broth (or Vegetable)
1 pound Tortellini, Frozen Or Fresh
1 bag (6 Oz.) Fresh Baby Spinach
Salt
Pepper
½ cups Freshly Grated Parmesan Cheese
Preparation Instructions



Directions:
In a large stock pot, heat olive oil over medium-high heat. Add onions and saute for until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add tomatoes and broth. Turn heat up to high and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini has about a minute left to cook, add the spinach. Once spinach is added, salt and pepper to taste.

Garnish with Parmesan cheese. Serve immediately.


from the pioneer woman

Pasta Salad

This is a great side dish or a perfect dinner if you add some grilled chicken on top! Grilled Shrimp are also a great way to turn this side dish into a yummy meal!

INGREDIENTS:
1/2 package of penne or rotini pasta (tri color rotini gives the dish some added color!) If you are making a large bowl of it, use a whole box of pasta and double the below ingredients.
1/2 green pepper, chopped
1/2 red pepper, chopped
1/2 red onion, chopped
1 1/2 cup feta cheese, crumbled
1/2 cup black olives, drained
3-4 TBS Balsamic Vinagrette Dressing or Roasted Garlic Dressing (my favorite is Kraft Light Sicilian Roasted Garlic Balsamic Vinaigrette)
2 TBS Italian Seasoning
Optional: 1 jalapeno, sliced (if you like spice)
Optional: 2 grilled chicken breasts, cooked & sliced or grilled shrimp cooked to liking. The chicken turns out best if it is marinated for a few hours in the dressing.

HOW TO MAKE:
Cook Penne pasta according to package directions. Drain well.
Throw pasta in a large bowl, add the red & green pepper, onion, black olives, feta cheese, italian seasoning, jalapenos (if desired) and dressing. Stir gently.
Refrigerate for several hours.
Stir gently again before serving. If dry, add another TSP of dressing before serving. Add grilled chicken or shrimp on top if eating as a meal. Enjoy!