Spaghetti Sauce

Source: My momma

Ingredients:
1/2 lb ground beef
1 large onion, diced
3 15 oz cans Italian style stewed tomatoes
1 heaping Tablespoon flour
1 8 oz can tomato sauce
1-2 teaspoons basil
1-2 teaspoons oregano
1-2 teaspoons chili powder (I never measure the spices - I just kind of eyeball and shake)

Directions:
In a large saucepan, Brown the ground beef and onion.  Season with salt and pepper.  Add one can tomatoes, undrained.  Stir flour in corner until pasty (this is to avoid lumps).  Blend remaining two cans tomatoes until smooth.  Add blended tomato "juice" and tomato sauce to pot.  Season with basil, oregano and chili powder.  Simmer for a while.  Serve over hot spaghetti noodles, with plenty of cheese on top.

Notes:
Oh yum!  This is one of my favorite homey comfort foods ever.  It was my favorite growing up (according to my Dr. Suess's Book About Me entry (seen below)) and I am thrilled to find out that I can make it taste like my mom's, even when I don't use her home-bottled tomatoes and tomato juice.  We always ate it with green beans growing up (which was not my fave, also seen below), but the garlic bread (I should definitely post that recipe, huh?) certainly made up for those.  This freezes great, too.  If you have so many leftovers you don't know what to do.

Creamy Garlic Alfredo Sauce {aka "White Sauce" at our house}

Source: the one and only Mel

Ingredients:
2 Tablespoons butter
3 cloves garlic, finely minced or pressed through a garlic press
4 ounces cream cheese, softened and cut into 6 pieces (you can use regular or low fat)
1 cup milk (anything from 1% to whole works great)
3 ounces Parmesan cheese, grated (about 1 cup) (I only ever have that "fake" powdery stuff in the green can, so I use about 1/2 cup of that, and then set the rest on the table for people to add more as garnish if they want)
1/2 teaspoon ground black pepper
1/2 teaspoon salt, more to taste, if needed
1/8 teaspoon nutmeg (my own addition)

Directions:
In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn.

Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste.

Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper, salt and nutmeg. Stir until the cheese is melted and the sauce is the desired consistency.

Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over hot, cooked noodles.

Notes:
One of Cal and Sam's favorite meals of all time is "White Sauce with Noodles". (Grandma B. gave Sam a box of dinosaur shaped noodles in his Christmas stocking and this how he requested we eat them).  We make it at least monthly and for some reason we always have steamed broccoli on the side.  (I tell you what, this sauce spooned over the cooked broccoli is mighty fine, too!)  If we happen to have leftovers (which isn't super common), I like to use it on pizza with chicken and tomatoes and mushrooms and cheese.

Crock Pot Lasagna

Source: my momma

Ingredients:
1/2 lb ground beef (you can use more if you like, but this is plenty for me - Italian sausage would be tasty, too)
3 15 oz cans Italian style stewed tomatoes
1 8 oz can tomato sauce
1 tsp dried basil (or more?  I don't ever measure)
1 tsp dried oregano (same as above)
1 tsp garlic powder (see above spice notes)
1 tsp onion powder (ditto)
1 lb (maybe more) shredded cheese (I use a mix of mostly mozzarella and some cheddar, and again, I didn't really measure so this is an estimate and more cheese can only make it better ;)
1 box regular lasagna noodles (you won't need the whole thing, and just keep them dry/uncooked)

Directions:
Brown your meat in a medium-large sauce pan, seasoning with salt and pepper to taste.  While it's browning, blend two cans of stewed tomatoes until smooth (I suppose you could also use canned tomato juice - my mom always used home-bottled tomato juice, but I never have either of those things, so I blend the tomatoes).  Drain the meat and then add the tomato puree or juice, tomato sauce, one can of tomatoes, and spices.  Let that simmer for a few minutes while you grate your cheese.

Add a thin layer of sauce on the bottom of your large crock pot insert.  Cover the sauce with a layer of uncooked lasagna noodles, breaking them up as needed to fit into the space allotted.  Cover the noodles with another thin layer of sauce, and then a layer of cheese (you can be generous here).  Repeat with another layer of noodles (broken to fit as needed - I like to switch directions of my noodles on each layer so if I went long-ways on the bottom, I'll go short-ways on the next layer, etc, etc), sauce, then cheese.  Keep going until your sauce runs out (I think I can usually get about 3 layers of noodles).  The last layer should be sauce topped with cheese.

Cover the crockpot and cook on low for 3 hours (or high for about an hour).  (I didn't time it very well, but when I made this last I had it on high at 2:00 pm and the lasagna was done around 3:00 or 3:30, so I turned it down till we were ready to eat at 5:00.)

Enjoy!

Notes:
This is one of my all-time favorite meals.  My mom used to always make it in a Dutch oven in the oven, but when it's hot she switches to the crock pot.  (I love that it doesn't have to heat up the whole house.)  I never made it for years because I never had my mom's home-bottled tomatoes or juice, but just recently I discovered the blending note listed above and it has changed my life.  Haha.  I'm sure it's flexible, so feel free to add other kinds of cheese or spices/meats you like to your sauce.  I think they key is to keep the sauce a bit on the runny side so that the noodles have enough liquid to cook since they aren't cooked beforehand.

Asian Garlic Noodles

Source: Mel The Great

Ingredients:
12 ounces spaghetti (I did not have spaghetti - who doesn't have spaghetti? - so I ended up subbing a full pound package of extra wide egg noodles and it worked really well, I thought)
1 teaspoon olive oil or avocado oil
1 1/2 pounds medium shrimp or boneless, skinless chicken breasts, cubed (I would have loved shrimp, but I used chicken since that's what I had, and I only used one chicken breast)
1 red bell pepper, diced
1 yellow bell pepper, diced
3 zucchinis spiralized or small diced (I think three zucchinis was a ton! you could get away with 2, I'm sure)
3 large carrots, cut into thin matchsticks or chopped (I tried the matchsticks thing, just to be cute and I think next time I'll just chop 'em small)
1/2 cup chopped mushrooms (my own addition to kind of make up for less chicken)
chopped fresh cilantro

for the sauce:
1/2 cup low-sodium soy sauce
1 Tablespoon brown sugar
1 teaspoon chili-garlic sauce, more to taste, if needed
1/4 cup oyster sauce
1 Tablespoon freshly grated ginger (I used about a teaspoon of dry ground)
2 teaspoons sesame oil
2 tablespoons rice vinegar (I only had plain ol' white vinegar)
1/4 cup low-sodium chicken broth or water
5 cloves garlic, minced or pressed through a garlic press
2 teaspoons cornstarch

Directions:
Cook the noodles in a large pot of boiling, lightly salted water according to package directions just to al dente. Drain and rinse quickly with cool water. Set aside.

While the pasta is cooking, whisk together all the sauce ingredients except for the cornstarch.

Measure out 1/4 cup and set aside. Whisk in the cornstarch to the larger batch of sauce.

Heat the 1 teaspoon oil in a large, 12-inch nonstick skillet over medium heat. Season the shrimp or chicken lightly with salt and pepper and add to the skillet. Add the 1/4 cup reserved sauce. Saute until cooked through (just a few minutes for shrimp, 5-6 minutes for chicken). Remove the meat to a plate and return the skillet to the heat.

Add another teaspoon of oil, if needed, and add the bell peppers, zucchini, and carrots. Cook for 2-3 minutes until the vegetables are crisp-tender, longer for softer vegetables.

Add the cooked spaghetti, shrimp or chicken, and reserved sauce mixture. Toss to combine and cook for 2-3 minutes until heated through.

Sprinkle with chopped cilantro and serve immediately.

Notes:
This was yummy and colorful and different than our normal noodle dishes.  I loved it.  'Nuff said.

Eat the rainbow!

Cajun Chicken Stroganoff

Source: Mel's Kitchen Cafe

Ingredients:
1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 teaspoons olive oil
12 ounces chicken sausage (like the Aidell's brand), sliced 1/2-inch thick (I just used some turkey sausage that was on sale)
12 ounces white button mushrooms, sliced
2 Tablespoons tomato paste
1 teaspoon garlic powder
4 Tablespoons flour
3 cups low-sodium chicken broth
2 Tablespoons Worcestershire sauce
1 cup sour cream
Chopped green onions or fresh parsley for garnish, optional
Hot, cooked egg noodles or rice or quinoa for serving (we always go for egg noodles with stroganoff)

Directions:
In a medium bowl, toss the chicken with the paprika, pepper, salt, basil, thyme and oregano. Let sit while cooking the sausage and mushrooms.

In a large, 12-inch nonstick skillet (I always use a large saucepan because I don't have a skillet big enough for these sorts of things), heat 1 teaspoon of the oil over medium heat. Add the sausage and mushrooms and sauté until golden brown, 5-7 minutes. Remove to a plate.

Heat the remaining 1 teaspoon oil in the same skillet over medium-high heat and add the chicken/seasonings mixture in a single layer. Let the chicken brown nicely on all sides (don't let it cook through). Push the chicken to the edges of the skillet and add the tomato paste and garlic powder to the center. Cook while mashing and pressing the tomato paste and garlic mixture into the hot skillet for 30 seconds or so before stirring it into the chicken.

In a liquid measure cup (or in a blender) combine the flour and chicken broth until smooth.

Slowly pour in 1/2 cup of the broth, stirring quickly and thoroughly. After the mixture thickens a bit, continue adding the broth slowly, stirring or whisking quickly to incorporate the broth throughout the chicken. Stir in the Worcestershire sauce and bring the mixture to a simmer. Cook for 5-6 minutes until the chicken is cooked through and the sauce is bubbly and thickened. Add the mushrooms and sausage back to the skillet and heat through. Season to taste with salt and pepper.

Off the heat, stir in the sour cream. Serve over hot, cooked egg noodles, rice or quinoa. Garnish with fresh parsley or green onions, if desired

Notes:
This makes a ton of sauce - usually I mix my noodles and sauce together and just serve it from one pot, but this time I didn't cook nearly enough noodles to do that, so we kept them separate for leftovers and I used some leftover rice from other meals for lunches the next few days.  Also, the sauce was runnier than I was expecting.  So maybe next time I'll add an extra tablespoon or so of flour to help it thicken up a bit more.  It was good though.  Different than our usual stroganoff (which we all love around here), but a fun change.  I really like the sausage addition.

Squash, Sausage, and Spinach Pasta

Source: Skinny Taste

Ingredients:
11 oz. (4 links) spicy chicken italian sausage (I used 1/2 - 1 lb of reduced fat sage sausage)
1 lb butternut squash, peeled and diced (I just used one large squash - I have no idea how much that was in comparison to 1 lb)
1 tbsp butter
10 oz pasta of your choice (I used penne. I've used rotini in the pasta for butternut squash sauces and they absorb too much of the sauce)
1/4 cup shallots (I used green onions)
3 cloves garlic, minced
2 cups baby spinach
2 tbsp fresh shaved parmesan cheese
4 sage leaves, sliced thin (I omitted because I was using sage sausage)
salt and pepper, to taste

Directions:
1. Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender, blend until smooth.
2. Add pasta to the boiling water and cook according to package directions, reserving at least 1 cup of the pasta water before draining.
3. Meanwhile, in a large deep non-stick skillet, saute sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
4. Reduce heat to medium-low and melt the butter, saute the shallots and garlic until soft and golden, about 5-6 minutes. Add pureed butternut squash, season with salt and pepper and add a little of the reserved pasta (I used between 1 - 2 cups) to thin out the sauce to your liking. Add baby spinach and stir in parmesan cheese and sage.
5. Toss in cooked pasta and sausage and mix until well coated. Serve.

Notes: I usually try to stay away from pasta, but sometimes the heart needs what the heart needs - er, stomach. I was especially craving a squash and sausage combo, so after a quick search of my favorite blogs, I found exactly what I was looking for. This was so creamy and delicious. Served along side a pile of green vegetables, I almost didn't feel guilty about eating a second helping... and a third.

Creamy Cajun Chicken Pasta {Mel's Version}

Source: Mel's Kitchen Cafe

Ingredients:
for the seasoning:
1 teaspoon salt
1 teaspoon garlic powder
1 1/4 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper (more if you want to up the heat) (my kids thought it was too spicy even when I used only 1/4 teaspoon - so use as much as you can handle!)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme

for the chicken and pasta:
2 teaspoons oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/4 to 1/2-inch strips
2 bell peppers, any color (I prefer red and orange), sliced into thin strips (I only had one - a red one - and it seemed to be plenty)
1 yellow onion, cut into thin half moon slices
12 ounces fettuccine noodles (I decided to use a whole pound package because I hate having half-open pasta bags in my cupboard just hanging out)

for the sauce:
1 Tablespoon butter
2 cloves garlic, finely minced
4 ounces light cream cheese, softened
1 cup milk
1/2 cup low-sodium chicken broth (I skipped the broth and just upped the milk to 2 cups total since I used more pasta than she called for)
1 1/2 tablespoons cornstarch
Salt and pepper to taste

Directions:
Mix together all the seasoning spices in a small bowl and toss all but 1 teaspoon of the mixture with the chicken pieces, reserving the 1 teaspoon for later.  (Since I had already made up a very similar Cajun spice mix a long time ago, I just used ~1 Tablespoon of that for the chicken and 1 teaspoon for later.)

Bring a large pot of salted (I never salt my water - am I a bad pasta maker?) water to a boil and cook the noodles according to package directions.

While the noodles are boiling, heat the oil in a large nonstick skillet over medium to medium-high heat until the oil is hot and rippling. Add the seasoned chicken pieces in a single layer and cook until golden on each side and cooked through, 3-5 minutes. Remove to a plate and set aside, leaving as much liquid in the pan as possible.

Return the skillet to medium heat and add the peppers and onions. Sprinkle the reserved spice mixture over the top and cook for 4-5 minutes, stirring often, until the onions are softened. Scrape the veggies on top of the chicken.

Return the skillet to the heat and make the sauce by adding the butter and garlic. Stir constantly for 30 seconds or so until the garlic is fragrant. Add the cream cheese in large pieces and whisk or stir until smooth and thick.

In a large liquid measuring cup, whisk together the milk, broth and cornstarch until well combined.

Gradually pour this mixture into the skillet, whisking vigorously to avoid lumps. Bring the mixture to a simmer, stirring constantly, and cook for 2-3 minutes until the sauce is slightly thickened. Add salt and pepper to taste (I'd suggest about 1/4 teaspoon each and work up from there as needed).

Add the chicken, peppers and onions and stir to coat with sauce. Remove from the heat.

Once the noodles are finished cooking, drain and return to the pot. Pour the sauce mixture over the top and toss to coat the noodles with sauce. Serve immediately, garnishing with green onions, if desired.

Notes:
I had made a different version of Creamy Cajun Chicken Pasta a long time ago and we really enjoyed it then and the handful of other times I have made it since.  I liked the flavor and creaminess and the relative ease of the dish, but when I saw Mel post her own version, I knew I had to give it a try.  And I knew that I wouldn't ever go back to my old ways once I did.  That's sort of the way it goes with her recipes.  She's just that good.  I really liked the extra creamy-factor from the cream cheese, but I actually thought the pasta was better the second day (reheated, of course) after it had a chance to really meld together in the fridge overnight.  Good stuff here.  And although the recipe looks long, it really isn't too involved and is actually pretty quick to whip together.

Eggplant Zucchini Bolognese

Source: from my mom via an Elwood Family Cookbook (I don't know where she got it though)

Ingredients:
1 16 oz package penne pasta
1 small eggplant, peeled and cut into 1 inch pieces
1 medium zucchini, cut into1/4 inch slices
1 medium yellow summer squash, cut into 1/4 inch slices
1 cup chopped onion
2 Tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1 pound ground beef
1 28 oz can tomato puree
1 Tablespoon Italian seasoning (I didn't have this, so I used a shake-shake-shake approach and just added some garlic powder, onion powder, parsley, marjoram, oregano and basil)
1 Tablespoon brown sugar
grated parmesan cheese

Directions:
Cook pasta according to package directions.  In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper.  Transfer to a large cookie pan.  Bake at 425 degrees for 20-25 minutes or until tender.

Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain grease.  Stir in tomato puree, Italian seasoning and brown sugar.  Drain pasta; stir into tomato mixture and roasted vegetables.  Sprinkle with cheese.  Yield: 8 servings.

Notes:
I noticed this one in a cookbook my cousin compiled a few years ago.  I decided it sounded tasty, so on a whim I bought an eggplant at the store (along with zucchini and summer squash - someday I'll grow all three in a garden of my own, but today is not that day) and whipped this up for Sunday dinner last week.  It was flavorful and delicious and full of yummy vegetables.  Callie loves her noodles, so she was in heaven (especially since penne are more easily eaten by her as opposed to spaghetti noodles).  We all enjoyed this meal and I'll be keeping it around for the day when I can use my own home-grown veggies!

Epicurean Chicken Pasta Salad

Source: Mel's Kitchen Cafe

Ingredients:
for the Salad:
10 ounces (actually anywhere between 8-12 ounces) rotini pasta (I found that 3 ounces = 1 cup dry, so I used 4 cups dry)
2-3 cups cooked chicken, cut into bite-sized pieces or shredded (I dropped this to about 1 cup shredded and didn't miss the extra)
1 large sweet-tart apple, cored, diced (Mel prefers Honey Crisp for this salad - I just used a Gala)
4 ounces sharp cheddar cheese, diced small (about 1 cup)
1 15 ounce can pineapple tidbits, drained very well (I had a 20 ounce can and used about half of it)
1/2 cup red grapes, halved (my grapes were ginormous so I quartered them)
2/3 cup sliced almonds (I think I just used about 1/2 cup I think)

for the Honey Lime Dressing:
1/2 cup light or regular mayonnaise
1/2 cup plain yogurt
1/4 cup light or regular sour cream
1/8 teaspoon salt
Pinch of black pepper
3 tablespoons freshly squeezed lime juice
3 tablespoons honey
1/2 tablespoon poppy seeds

Directions:
In a large pot of lightly salted boiling water, cook the pasta until tender. Drain and rinse with cold water. Drain well.  In a large bowl, toss all the salad ingredients together.

In another small or medium bowl, whisk all the dressing ingredients together.

Pour the dressing over the salad and stir gently to mix so that all the ingredients are evenly coated with the
dressing.

Serve immediately or refrigerate for up to an hour (the salad may dry out a bit if refrigerated for much longer - you can make extra dressing or reserve part of the dressing to stir in right before serving).  (I had leftovers for days and I didn't notice any drying effect, so I may make it a few hours in advance without any worries in the future if needed.)  I also felt like it needed just a touch more salt (maybe because I didn't salt my pasta water?) so I sprinkled some on my serving when eating.

Notes:
I saw this salad pop up on Mel's blog recently and thought it looked mighty tasty.  The honey-lime dressing really tickled my fancy.  So I whipped it up to serve as a side for a dinner of Marv 'n' Joes, courtesy of Mom's garden tomatoes.  That's a late-summer meal if I've ever had one!  Also interesting to note: this salad was the cause of Callie's very first documented temper tantrum.  She wanted MORE noodles and wasn't happy when I suggested she eat a bite of grape or chicken before I gave her more.

Spaghetti Lasagna

Source: Gregg's missionary cookbook compiled by his mom (with some adjustments by me)

Ingredients:
1 large can or jar (~24 oz) spaghetti sauce
1 can (8 oz) tomato sauce
1 package (16 oz) spaghetti or angel hair noodles, cooked according to package directions
1 large carton (~16 oz) cottage cheese
3 eggs
1 lb ground beef, cooked and seasoned (I think Gregg used to use sausage, too, and that was tasty)
grated cheese (usually cheddar, but mozza (or a combo) is yummy, too)

Directions:
In a 9x13" casserole dish, place cooked spaghetti noodles in bottom.  Mix eggs with cottage cheese and pour over noodles, spreading to cover everything.  Crumble ground beef over cottage cheese mixture.  Mix spaghetti sauce with tomato sauce and pour over all.  Gently stir just to allow sauce to penetrate to the bottom noodles of the dish.  Top with grated cheese.  Cover with foil and bake at 350 degrees for about 25-40 minutes.

Notes:
This is a recipe that Gregg used to make when we were dating.  He'd make a full casserole dish of it and eat it for a week as fuel for his biking escapades.  A few times, when I'd be over at his apartment around meal-time, he'd share with me.  I loved it.  I mean, I love spaghetti and I love casseroles (and I love him) - what's not to love?  I've started adding the extra can of tomato sauce because I felt like the full big package of noodles needed a little more sauce than just one big can offered.  This way I don't have to guess if I've cooked enough spaghetti and everything comes out saucy and delicious.  Win-win.  We eat this pretty regularly around these parts and the leftovers are great for lunches for the rest of the week.

Stroganoff

Source: The original Kim Blanchard

Ingredients:
1 1/2 lb stew meat, slow cooked until tender (I always just use ~1 lb ground beef, seasoned with salt and pepper and browned)
1 large onion, halved and sliced thin
1/2 lb fresh mushrooms, sliced
1 can cream of mushroom or chicken soup (I always use cream o' mush)
2 Tablespoons ketchup
1 cup beef broth or water (I always use 1 soup can of water)
1 Tablespoon Worcestershire sauce
salt and pepper to taste
1 cup sour cream (I always just use a big spoonful - I never measure, but I don't think it's quite a cup)
1 16 oz package egg noodles

Directions:
Saute onion and mushrooms.  Add meat.  Add soup, ketchup, water (or broth), Worchestershire sauce and salt and pepper.  Stir well to mix and simmer for a half hour.  While the stroganoff is simmering, boil your egg noodles according to package directions.  Drain.  Just before serving, stir in sour cream to the stroganoff mixture.  Serve over hot egg noodles (I always just mix all the noodles and all the sauce together in one big pot and serve it that way).

Notes:
I know there are a million stroganoff recipes out there, but here's another one to throw into the mix.  I found it in Gregg's missionary cook book, compiled by his mom before he left.  It's not fancy, but it is quick and really tasty.  We have this quite regularly around here and it's a hit with the whole fam.

Cheesy Spinach Stuffed Pasta Shells

Source: Mel's Kitchen Cafe

Ingredients:
for the sauce:
28-ounce can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar

for the pasta shells:
24 large pasta shells (about 3/4 of a 12 ounce box)
(*If you want to use the entire box of shells (there are usually about 32 shells total in a 12 ounce box), prepare an 8X8-inch pan in addition to the 9X13-inch pan and consider increasing the filling and sauce by half.)

for the filling:
16 ounces (2 cups) cottage cheese
15 ounces (about 2 cups) part skim ricotta cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
10 ounces frozen, chopped spinach, thawed and squeezed dry of excess liquid
(*Make sure to squeeze as much liquid out of that spinach as possible so the shells don't have excess liquid (letting the sit for a few minutes after baking will help that, too).)
1/2 cup freshly grated Parmesan cheese
6 ounces mozzarella cheese, shredded (about 1 1/2 cups)
(* If you'd like to reserve some of the cheese (or shred extra) for sprinkling on top of the shells and sauce before baking, feel free!)

Directions:
For the sauce, combine all the ingredients in a medium saucepan and bring to a simmer. Continue simmering for 10-15 minutes. Remove from the heat.

While the sauce simmers, in a large pot of boiling, salted water, cook the pasta shells al dente according to package directions. Drain and immediately place them in an even layer on paper towels or parchment.

For the filling, in a medium bowl, stir together the cottage cheese, ricotta cheese, salt, pepper, parsley, oregano and basil. Add the spinach and mix until combined. Stir in the cheeses.

Lightly grease a 9X13-inch pan with cooking spray and preheat the oven to 350 degrees F.

Spoon about half of the sauce on the bottom of the prepared pan and spread evenly. Fill each pasta shell with an even amount of the filling (about 1/4 cup per shell, more or less) and place the shells on top of the sauce in the pan - making three rows of eight shells.

Pour the remaining sauce evenly over the top of the shells. Cover the dish with aluminum foil and bake for 35-40 minutes. Uncover and bake five or so more minutes. Remove the pan from the oven and let the shells sit for 5-10 minutes before serving.

(*This makes a great freezer meal. Before baking the shells, after they have been fully assembled and covered in sauce, cover the dish with a double layer of aluminum foil and freeze. I usually bake from frozen, adding an hour onto the baking time and uncovering for 15-30 minutes instead of just a couple of minutes (so it would be about an hour and a half covered and then 15-30 minutes uncovered).)

Notes:
So this was pretty much amazing!  But really, how could it not be?  Pasta filled with ooey-gooey cheese topped with a lovely marinara?  Pretty much heaven, if you ask me.  It's kind of similar to a manicotti recipe that I grew up with, but instead of having to stuff the cheese mixture into a tube-shaped shell (or a trick we learned was to cut the cooked tube open, place the filling at one edge and roll up the noodle around the cheese), you just scoop it directly into an open shell.  Super easy.  Don't be afraid of the long list of ingredients.  This really came together quite quickly (not super fast, but not as scary and long as it seems) on a recent Saturday evening.  I didn't bake it at the end but instead kept it in the fridge for Sunday dinner.  I think it took about an hour to cook cold from the fridge, but it was worth it to not have to do any prep.  Just pop, bake and devour.  Delish!

Lemon Chicken Pasta with Broccoli

Source: Mel again

Ingredients:
1 1/2 pounds chicken breasts, cubed
Salt and pepper
1 Tablespoon oil
4 cloves garlic, finely minced or pressed
1/2 teaspoon dried basil
2 1/2 cups water
2 cups low-sodium chicken broth (when I do the full 16 oz pkg of pasta, I up this to 2 1/2 cups)
Zest of two lemons, about 1 Tablespoon
1/3 cup freshly squeezed lemon juice (from about 2 lemons, use the same ones you just zested)
12 ounces penne pasta (about 4 1/2 cups dry) (I usually use the whole 16 oz package and just up the liquid a bit to make sure it all cooks)
2-3 cups chopped fresh broccoli florets
3/4 cup milk (when I do the full 16 oz pkg of pasta, I up this to 1 cup)
1 Tablespoon cornstarch
1/2 cup freshly grated Parmesan cheese (I never have the real stuff, so I just used 1/4 cup of the powdered stuff from a can and then garnished with more at the table)

Directions:
Pat the chicken dry with a paper towel and season well with salt and pepper. Heat the oil in a large, 12-inch nonstick skillet over medium heat until the oil is hot and rippling. Add the chicken and saute, stirring frequently, until the chicken is browned and cooked through. Remove the chicken to a plate, keeping as much oil/liquid in the skillet as possible.

Keep the skillet on medium heat and add another teaspoon of oil if needed (I usually don't but you'll want to keep an especially close eye on the garlic). Add the garlic and basil and stir constantly for about 30 seconds. Add the water, broth, lemon juice and pasta. Stir to combine.

Bring the mixture to a simmer and cook, stirring occasionally just to keep the pasta from sticking, for 10-12 minutes until the pasta is tender - it will cook for a few more minutes in the next step. There will be a bit of liquid left in the skillet; that's ok (I had more than "a bit" left - I thought it looked like a lot - but it really is okay).

Add the broccoli and lemon zest. Cover and cook for 2-3 minutes until the broccoli is bright green and tender. While the broccoli is cooking, whisk together the milk and cornstarch.

Uncover the skillet and stir in the milk mixture along with the Parmesan cheese and reserved chicken. Simmer, uncovered, until the sauce has thickened slightly, 1-2 minutes.

Season with additional salt and pepper (this is really important - don't skip this step!) and serve.

Notes:
I still have some frozen lemon juice cubes and a partial jar of zest in my freezer, so whenever I see a recipe involving lemons, I perk up and pin that baby!  I tried and loved a similar recipe earlier this year with angel hair and spinach, but I think I've been converted to Mel's way (of course I have!) and will likely stick to it.  I may even try the angel hair and spinach with her methods - they're so quick and simple and totally out of this world delicious!  You should make this.  Today.

Mexican Pasta Salad

Ingredients:
1 16 oz package rotini pasta
1 1/2 c. salsa
1 cup mayo
1/2 sour cream
1 16 oz can black beans
1 11 oz can corn
1/2 c. diced red bell pepper
2 green onions
1 4.25 can olives, sliced
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp cilantro
1 tsp salt
black pepper to taste

Directions:
1. Cook pasta, drain, and cool.
2. Whisk salsa, mayo, sour cream, black beans, corn, pepper, onions, olives, and spices together in a large bowl. Add cooled pasta and stir to coat evenly.
3. Cover the bowl with plastic wrap and refrigerate at least 2 hours before serving.

Notes:
Not earth-shatteringly delicious, but certainly worth sharing at a potluck if you're looking for something different to try.

Penne with Roasted Sweet Potatoes

Source: my mom, who got it from a Quick Cooking Magazine (she thinks)

Ingredients:
3 medium sweet potatoes, peeled and cubed
1 medium onion, halved and sliced
3 garlic cloves, minced (I'm out of fresh garlic and my garlic press broke - sad day! - so I just used 1/2 teaspoon garlic powder)
1 Tablespoon olive oil
3/4 teaspoon salt
1/2 teaspoon dried sage leaves (I didn't have any sage so I subbed marjoram - don't ask me why I have marjoram but not sage!)
1/8 teaspoon pepper
2 cups penne
2 Tablespoons butter
1 cup whipping cream (I used the 1/4 cup butter + 3/4 cups 1% milk substitution trick for the cream - and I also sprinkled in a bit of flour to help it thicken up, but I don't know that it actually helped so I'll probably just skip that next time)
1/2 cup chicken broth
shredded parmesan cheese

Directions:
Place sweet potatoes and onion in an ungreased baking pan. Combine the garlic, oil, salt, sage and pepper; drizzle over vegetables and toss to coat.

Bake uncovered at 400 for 20-25 minutes or until potatoes are tender, stirring occasionally.

Cook penne according to package directions.

In a small saucepan melt butter; stir in cream and broth. Bring to a gentle boil; cook for 10-12 minutes or until slightly thickened.

Drain penne, add to vegetables. Add cream, toss to coat. Sprinkle with cheese.

Notes:
My mom served this for dinner while I was there visiting last week and Callie and I loved it.  It's a meal that's right up our alley with our love for sweet potatoes.  I decided I had to make it soon upon my return home, and Gregg loved it, too.  I was happy with how quickly it all came together and how delicious it smells while the potatoes are roasting.  This one will definitely be staying in our meal rotation. (I always call this and then search for "roasted sweet potato penne" and it never comes up in the search . . . so maybe it will now that I've made this random little note.)

Lemon Angel Hair with Chicken and Spinach

Source: a quick google search led me here, after a different blog I had originally seen it on via Pinterest ended up conking out on me - apparently it's a popular recipe on the interwebs

Ingredients:
1/2 lb angel hair pasta
4 cloves of garlic (diced, only because my garlic press broke on the first clove)
1/2 teaspoon crushed red pepper (I cut this down by half)
Perfect Chicken, cut into chunks (I'm not exactly sure what "Perfect Chicken" is - I'm sure I could have googled it, too, but instead I just seasoned a chicken breast with salt and pepper, cut it into chunks, and browned it in a bit of oil on the stovetop.  It was delicious, and perfect enough for me.)
2 lemons, zested and juiced (I used ~ 4 Tablespoons of fresh lemon juice that I had frozen in ice cube trays in the freezer)
3/4 cup half-and-half (I used a handy substitution trick I found here: melt 1 Tablespoon butter and add enough milk to make it 1 cup.  Bam.)
1 cup Parmesan, grated (or shredded) (I'm very un-gormet and used the canned stuff, which was just fine by me)
1 cup baby spinach, stems removed
3 Tablespoons extra virgin olive oil (I just used regular vegetable oil - again, un-gormet)

Directions:
Bring a pot of water to a boil. Meanwhile, heat a large skillet over low heat. Add oil, garlic, and crushed red pepper. Cook until the oil sizzles (about 7-10 minutes). When the water in your pot is boiling, add pasta - remember Angel Hair doesn't take very long to cook, so don't add it too early*.

To the skillet with the oil-garlic mixture add lemon juice, half-and-half, and a ladle of the pasta water. Raise the heat to med-low to med heat until the sauce begins to bubble. Drain pasta - do not rinse. Add the pasta, zest, and 1/2 c. Parmesan to the cream sauce. Toss for a minute or two. Add chicken and spinach, and toss until well distributed. Top with remaining cheese. Enjoy!

*Side note: If your pasta is cooking too quickly, just take the pot off the heat, but leave the pasta in the hot water. The pasta will continue to cook, just at a slower pace.

Servings: 4

Note:
I was blessed with a dozen fresh lemons straight from Arizona one week at church.  I came home with all kinds of ideas in my head for what to do with them: lemon bars, lemonade, lemon pie.  And then I started searching for savory dishes that had lemon.  I found this and knew I had to give it a try.  Oh boy oh boy!  It was delish!  I actually doubled it for a Sunday dinner when two of my sisters were visiting.  I was a little worried it wouldn't be saucy enough for Gregg's liking, but he loved it enough to eat the leftovers for lunch for the next two days.  We all loved it.

Creamy Skillet Mac 'n' Cheese

Source: Mel's Kitchen Cafe

Ingredients:
3 1/2 cups water, plus extra if needed
1 (12-ounce) can evaporated milk
12 ounces (about 3 cups) elbow macaroni (I have been successful using a full 16 oz package of shell pasta without changing any sauce ingredients)
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard (I use ~1 teaspoon regular mustard)
1/4 teaspoon hot sauce (doesn't make it hot - just kind of an interesting addition and ups the flavor)
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups) (I only had cheddar, so that's what I used, but next time I'd like to try some jack; updated to add the montery jack is so creamy and smooth - I love it and always buy it especially for this dish now)
2 tablespoons butter, cut into small chunks (updated to add: I usually just skip the butter - I don't miss it at all)
Ground black pepper to taste

Directions:
Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat (I don't have a skillet that big, so I just used my large saucepan - worked great.  Also, watch out on the high heat thing - mine boiled over because it was too high and I ended up "vigorously simmering" at medium instead). Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.

Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.

Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

Ham and Pea Variation: Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.

Notes:
I had a hankering for some good old fashioned mac 'n' cheese the other day.  I get this hankering about once a year.  Last time I had it, I decided to try a recipe that was getting rave reviews on pinterest and elsewhere in the internet.  It was not my fave.  In fact, it was one of my worse pinterest recipe experiences.  #pinterestfail and all that.  So when the craving for mac came this year, I went to my most trusted recipe source (aside from my own family recipes, of course) - good ol' Mel.  I was slightly skeptical since this recipe had me boiling the noodles in the milk just like the other one did.  But I trusted Mel and gave it a go.  She didn't let me down.  This was super delish.  I didn't think ahead enough to make the ham and pea variation, but I did serve peas on the side, which ended up mixed into my mac, and I must say it was a delight.  I may decide to make some mac more often than annually with this recipe in my arsenal.

Laurel's Tortellini Stew

Source: Inspired by Kimma's Tortellini Soup, but adapted to include whatever I had in my fridge that night (which ended up kind of similar to this version that I tried a couple of years ago)

Ingredients:
2 medium onions
1 package kielbasa or polish sausage (I used chicken and apple brats)
2-3 tsp. minced garlic
4 large carrots, peeled and chopped
1 large can diced tomatoes
6-8 cups beef broth
2 Tbsp. italian seasoning
1 tsp. salt
1/2 tsp. pepper
1 bunch broccoli, chopped
1 package tortellini
1/2-1 cup of fresh spinach per bowl

Directions:
1. Saute onions and sausage in large soup pot until onions are translucent and tender. Add garlic, cook until fragrant.
2. Add carrots, tomatoes, broth, and seasonings. Bring to boil, reduce heat, and simmer 20 mins or until carrots are tender.
3. Add broccoli and tortellini. Cook until tender. Remove from heat.
4. Add spinach to serving bowl, ladle soup on top and stir together. Allow 2-3 minutes for the spinach to wilt, then enjoy.

Notes: So hearty and healthy. Be warned that this makes a big pot full, so be prepared to feed a crowd, or freeze the leftovers.

Corn and Tomato Pasta Salad

Source (via Pinterest)

Ingredients: (See the notes for my numerous alterations)
1 1/2 cups bow-tie pasta
2 fresh ears of corn or 1 cup whole kernel frozen corn
1 cup shredded, cooked chicken
1 large tomato, seeded and chopped
1/4 cup olive oil
3 tablespoons vinegar
2-3 tablespoons pesto
1 tablespoon chicken broth or water
1/4 teaspoon salt
1/8 teaspoon pepper
Romaine leaves
1 tablespoons finely shredded Parmesan cheese
Snipped fresh basil

Directions:
1. Cook pasta according to package directions. Drain pasta, rinse in cold water, and drain again. Meanwhile, if using fresh corn, cut the kernels off the cobs. Cook corn, covered, in boiling water for 10 minutes or until corn is tender; drain. (If using frozen corn, cook according to package directions; drain.) Let cool slightly.
2. In a large bowl, combine pasta, corn, chicken, and tomato. In a screw-top jar, combine the olive oil, vinegar, pesto, chicken brother or water, salt, and pepper. Cover and shake well. Pour over pasta mixture; toss gently to coat. Cover and chill for at least 2 hours or up to 24 hours. To serve, line a serving platter with romaine leaves. Arrange salad on romaine leaves. Sprinkle cheese and basil over top.

Notes: Yum!!! Although I need to clarify that what I tasted was probably very different than what the original recipe will create because I tweaked so many things: eliminated the chicken, used whole grain pasta, increased the tomato and corn, substituted balsamic vinegar (which altered the flavor a LOT, I am sure), increased the cheese and stirred it in, omitted the basil garnish, and finely chopped the romaine and stirred it in. I would guess that my version is a lot more sultry, or more "evening" than "picnic."

Tortellini and Tomato Salad

Photo and Recipe Source (via Pinterest)

Ingredients:
2 9-oz packages refrigerated cheese-filled tortellini
1/2 cup olive oil
1/2 cup freshly grated Parmesan cheese
3 tablespoons lemon juice
2 garlic cloves
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
2 cups baby heirloom tomatoes, halved
1 cup fresh corn kernels
1/2 cup thinly sliced green onions
1/2 cup chopped fresh basil
Salt and pepper

Directions:
1. Prepare tortellini according to package directions.
2. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth.
2. Toss olive oil mixture with cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.

Notes: My summer taste buds bloomed early this year, so our grilling season is already in full swing. Last night we had kabobs, and this was a perfect complementary side dish! Hearty weight with a very light flavor.  For extra veggies, I added cucumbers, olives, and broccoli. I just ate the leftovers for lunch today, and it was equally as delicious cold. What a great find!