Balsamic Chicken Salad with Tortellini

We had this for dinner tonight and it was super yummy-licious.  I did some swapping out.  I did not add the yellow peppers and instead added cut up mozzarella string cheese.  It made it more of a bruschetta dish.  It was really good!

Balsamic Chicken Salad with Tortellini

Recipe from fastsaladrecipes.com

Ingredients:2 – 8.8 oz pkgs Cheese Tortellini
1 lb chicken cutlets, cooked and diced
1 1/2 cups Balsamic Vinaigrette
1 tsp Dijon mustard
Freshly ground pepper, to taste
2 cups firmly packed fresh spinach,
chopped
1/4 cup fresh basil, chiffonade
1 1/2 cups cherry tomatoes, halved
1/2 cup yellow pepper, sliced

Place chicken in a zip-lock bag and pour 1 cup
balsamic vinaigrette in bag with chicken. Marinate
for at least two hours, but best if marinated over night.
In a grill pan, grill chicken breasts about 5-6 min
utes per side until cooked through. Place yellow
pepper slices in grill pan and grill about 2 minutes
on each side.

Whisk together 1/2 cup balsamic vinaigrette and
Dijon mustard in a small bowl.

Cook tortellini according to package directions;
drain. Spread pasta in a single layer on a baking
sheet. Drizzle with 1/2 tbsp olive oil. Let cool for
10 minutes.

Toss together tortellini, chicken pieces,
balsamic/mustard mixture, spinach and remaining
ingredients in a large bowl.

Serve immediately, or if desired, cover and chill for
1 hour before serving.

Yellow Pepper Pasta

This pasta is addictingly good. I could seriously pick at it all day and never get sick of it. It is a recipe my brother brought back from his mission in Milan and made for us all the time. It is super easy and the perfect recipe to double and make for large groups, showers etc. The key ingredient really is the Parmesan reggiano so don't cheat! find the yellow peppers on sale to justify the cost but don't make it without it!

Yellow Pepper pasta

1 and 1/2  16 oz. boxes of butterfly pasta (farfalle) (roughly 24 oz)

1 medium yellow onions cut to small bits and

3 yellow peppers into 1/2 inch squares
pour about 3/4 cups of high quality olive oil in a large fry pan. 

Put in 3 cubes of chicken boullion. 

Pour in onions and peppers,

cook until just barely soft, not mushy.
Pour out some of olive oil, but not all and mix in cooked pasta

1 1/2-2 cups of Parmesan Reggianno grated onto pasta and mix in. Can be served warm or cold. I prefer warm. Make sure the Parmesan is Reggianno, not regular, That gives it a good flavor even though it's a bit pricey. Costco is obviously the best value but you get a ton so don't do that unless you're doubling it.

Skillet Creamy Macaroni and Cheese

This is an easy last minute meal if you are feeling like comfort food or an easy "gourmet" side

From Mel's Kitchen Cafe

• 3 1/2 cups water, plus extra if needed
• 1 (12-ounce) can evaporated milk
• 12 ounces (about 3 cups) elbow macaroni
• 1/2 teaspoon salt
• 1 teaspoon cornstarch
• 1/2 teaspoon dry mustard
• 1/4 teaspoon hot sauce
• 6 ounces cheddar cheese, shredded (1 1/2 cups)
• 6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
• 2 tablespoons butter, cut into small chunks
• Ground black pepper to taste

DIRECTIONS

1. 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. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
2. 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.
3. 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.

NOTES

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.

Simple Sesame Noodles

 Pic courtesy of Pioneer Woman

This is one of those meals that I threw together kind of last minute and I wasn't expecting much, but it was seriously SO good! It got rave reviews from the whole fam!

Simple Sesame Noodles
from Pioneer Woman

Ingredients

• 12 ounces, fluid Thin Noodles, Cooked And Drained
• 1/4 cup Soy Sauce
• 2 Tablespoons Sugar
• 4 cloves Garlic, Minced
• 2 Tablespoons Rice Vinegar
• 3 Tablespoons Pure Sesame Oil
• 1/2 teaspoon Hot Chili Oil
• 4 Tablespoons Canola Oil
• 4 whole Green Onions, Sliced Thin

Preparation Instructions

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
Serve in a bowl with chopsticks. Yummy!

Easy Vegetable Lasagna

I threw this together tonight, so the measurements are not exact and may need adjusting, but this is so delicious and easy, especially if you use pre-made spaghetti sauce.   You can adapt to your family's tastes.  My kids won't come anywhere within 10 miles of a mushroom, and most of the veggie lasagna recipes I came across called for mushrooms, so instead I used zucchini.  You can add roasted red peppers (I think I'll try that next time!), squash, broccoli, peppers, anything that sounds good and is already in your fridge.  Just remember when sautéing the veggies, cook the hard veggies, such as carrots, longer and add the softer veggies, such as spinach or squash last.  I didn't miss the meat at all, and my kids even came back for seconds (though, I'll admit, I found a few pieces of zucchini pushed to the side on their plates).

Easy Vegetable Lasagna

9-10 lasagna noodles, cooked

Large Jar (3-4 cups) of spaghetti sauce (I used Kirkland's marinara)

3 cups Ricotta cheese

1 egg, lightly beaten

3-4 cups shredded Mozzarella cheese, divided

1-2 tsp. dried basil

1-2 tsp. dried oregano

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup grated parmesan cheese

2 Tbs Olive Oil

1 cup chopped onions

1 tsp minced garlic

1 cup chopped carrots

2-3 cups chopped fresh spinach

1 zucchini, sliced and quartered

Preheat oven to 350.  

Heat olive oil in a frying pan over medium low heat.  Add carrots and other hard veggies, and cook for 3-4 minutes.  Add onions and garlic and sauté for a couple of minutes.  Then add zucchini and spinach.  Cook until veggies are softened, then add spaghetti sauce and heat through.

In a bowl, combine ricotta, 1-2 cups of mozzarella, parmesan cheese, basil, oregano, salt, pepper, and egg.  Stir until well mixed.  

In a 9x13 glass dish, layer three times: noodles, cheese mixture, veggie sauce.  Top with remaining mozzarella cheese and cover with aluminum foil.  Bake for 30 minutes then let sit for 5-10 minutes.

Lemon-Orzo Salad

Took this yesterday to an Easter dinner we were invited to and it was mm mm good. I skipped out on the chicken because I was too lazy to cook it and I didn't feel like it would add much. Otherwise it is so stinkin easy and fast I would highly recommend it!

3/4 C uncooked orzo pasta
1/4 tsp grated lemon rind
3 Tbs fresh lemon juice
1 Tbs extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp minced garlic
1/4 tsp honey
1/8 tsp black pepper
1 C cooked shredded or diced boneless, skinless chicken
1/2 C diced cucumber
1/2 C diced red bell pepper
1/3 C sliced green onions
1 Tbs chopped fresh dill, or 1 tsp dried dill
1/2 C crumbled feta cheese

Cook orzo according to package directions.  Drain and rinse with cold water until pasta feels cool to the touch.  Drain and place in a large salad bowl.

While orzo cooks, combine lemon rind, lemon juice, olive oil, salt, garlic, honey, and black pepper.  Whisk to combine.

Add chicken, cucumber, bell pepper, green onions, and dill to pasta.  Drizzle with dressing and toss to combine.  Divide onto 4 plates and sprinkle with feta.

Red and White Pasta

My ward has been bringing me amazing meals for the past 2 months.  I am not talking Little Caesar's, I am talking full course homemade delicious meals.  This one was our favorite!  It is super rich and definitely not healthy but a crowd pleaser and quite easy.

Red and White Pasta

From: Laurie Pecotte

Preheat oven to 350 degrees

Cook the pasta & prepare Alfredo sauce

Alfredo Sauce

1/2 cup (1 stick) butter

1 (3 oz) package cream cheese

1 pint heavy cream

1 tsp garlic powder

1/2 cup grated Parmesan cheese

salt and pepper

Melt the butter in a saucepan over low heat. Mix in the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often, while you cook the pasta. If the sauce needs additional thickening (for example if you're serving it as a dipping sauce without pasta), you may sprinkle in flour, 1 tsp at a time. Cook and stir for desired consistency. Stir the Parmesan cheese into the sauce and season with salt and pepper.

ONCE YOU HAVE THE ALFREDO SAUCE DONE AND PASTA COOKED

Spread a think layer of spaghetti sauce (I just use Prego) in a 9x13 baking dish. Layer half the pasta, half the Alfredo sauce, half the spaghetti sauce, and 1 1/2 cups of mozzarella cheese. Repeat the layering with the remaining pasta, Alfredo sauce, spaghetti sauce, and cheese.

Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly.

Chicken Fajita Mac and Cheese

Pic courtesy Annies Eats

I made this last week and it was delicious. And talk about an easy and kid-friendly weeknight meal! I actually think it would have been just as good, if not better without the chicken. I mean, who eats chicken mac and cheese anyway, right? Yum!

Chicken Fajita Mac and Cheese
adapted from Annie's Eats 

12 oz. pasta shapes, such as rotini
1 tbsp. olive oil
2 boneless, skinless chicken breasts, diced (optional)
1 tsp. cumin
½ tsp. paprika
Dash of cayenne pepper
Salt and pepper, to taste
2 tbsp. butter
3 bell peppers (multiple colors), seeded and thinly sliced (I used one bell pepper b/c my husband is vegetable-averse and it was delicious)
1 small yellow onion, thinly sliced
3 cloves garlic, minced
1 (4 oz.) can diced green chiles
½ cup sour cream
8-12 oz. monterey jack cheese or pepperjack if you like some spice

• Preheat the oven to 400˚ F.  Spray/butter a 2 quart baking dish.  Bring a large pot of water to boil.  Cook pasta according to the package directions just until al dente.  Drain well.
• Meanwhile, heat the oil in a large skillet over medium-high heat.  Add the chicken, cumin, paprika, and cayenne to the skillet and cook, stirring occasionally, until the chicken is just cooked through and no longer pink.  Season with salt and pepper to taste.  Remove the chicken to a large bowl; set aside.
• In the same skillet, melt the butter.  Add the sliced peppers and onion to the pan and sauté until tender, about 5 minutes.  Mix in the garlic and green chiles and sauté about 2 minutes more.  Remove from the heat and transfer the veggie mixture to the bowl with the chicken.  Add the sour cream and shredded cheeses to the bowl along with the pasta.  Mix everything together until well combined.  Transfer to the prepared baking dish.
• Bake for 15 minutes until slightly browned and bubbling.  Let cool briefly before serving.

Roasted Red Pepper and Asiago Caesar Salad

On our recent girls' trip to Utah, we ate at Cafe Zupas and I ordered this salad and their amazing Cauliflower Soup (if you ever go, you MUST try this soup).  It was a perfect combination.  I kept thinking that I could make this same salad at home and so I went home and did just that.  Its so delicious and so easy to throw together.  What I loved about it too is that you can make it into a meal by  adapting it to what you and your kids like (see suggestions below).  My kids LOVED this when I added pasta to it and we all ate it for dinner.

courtesy

Roasted Red Pepper and Asiago Caesar Salad

Adapted from Cafe Zupas

Head of Romaine Lettuce, chopped

Jar of sweet Roasted Red Peppers, diced small (add desired portion)

Asiago Cheese, shredded

Brianne's Asiago Caesar Dressing (found in dressing aisle)

Garlic Croutons (we like Texas Toast Garlic & Butter flavor)

Shredded Chicken (optional)

** Preparation Suggestions: you can prepare this however you like, whatever proportions you like.  Leave out the croutons, add shredded chicken, add a box of cooked pasta, make it into a wrap, whatever you like! We made it without chicken and added cooked pasta and ate it as a main course. 

Baked Penne with Chicken, Broccoli and Smoked Mozzarella

We just ate this and here I am- already posting it. It's really, really good and a surprisingly fast meal to prepare. I halved the recipe for our family of 5 and it was perfect with one serving of leftovers. I made a few changes from the the original recipe on Mel's Kitchen Cafe .

Baked Penne with Chicken, Broccoli and Smoked Mozzarella

adapted from Mel's Kitchen Cafe 

*Note: See the asterisk below the recipe for make-ahead directions.

*Serves 6-8

INGREDIENTS:
Topping:
3/4 cup bread crumbs (store-bought or make your own)
2 tablespoons butter, melted
Filling:
1 bunch broccoli (about 1 ½ pounds), stalks cut off, florets trimmed into 1-inch pieces
12 ounces penne pasta
2 tablespoons olive oil
1 medium onion, minced
6 medium garlic cloves, finely minced or pressed through a garlic press
1 teaspoon dried thyme
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1 teaspoon salt
½ teaspoon pepper
1 ½ pounds boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
3 ounces smoked mozzarella, shredded (I used regular mozzarella b/c smoked is pricey)
8 ounce jar roasted red peppers, chopped (Mel used sun-dried tomatoes but I don't really like them)
DIRECTIONS:
In a small bowl, combine the bread crumbs and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside.
Preheat the oven to 400 degrees and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. The broccoli cooks quickly so stay close! Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1-2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1 tablespoon olive oil. Leave it in the colander and set it aside.
Wipe the pot dry. Add the remaining 1 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the roasted red peppers and (smoked) mozzarella.
Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.
*The casserole can be prepared in advance with the following steps: after the broccoli is removed from the boiling water, plunge it into a bowl of ice water and cool completely. Assemble the casserole following the directions in the recipe. After the casserole is spread in the prepared baking pan, let it cool for 5-10 minutes before covering with plastic wrap and refrigerating for up to 8 hours. To bake, preheat the oven to 375 and bake uncovered for 30 minutes.

Vegetable Lasagna...in a crock pot!

This meal was so good that I wanted to stop mid-meal and post it.  But, I couldn't pull myself away from the plate.  And, who doesn't love a crock pot meal?  So easy.  We loved it.

courtesy google images

Vegetable Lasagna

Adapted from Eatingwell.com

1 large egg

1 15-oz. container cottage cheese (or ricotta, if you prefer)

1 5-oz. package baby spinach, coarsely chopped

1 pkg. sliced fresh mushrooms, chopped

1 zucchini, quartered lengthwise and thinly sliced

2 28-oz. diced tomatoes

3 cloves garlic, minced

Pinch of crushed red pepper

Salt, Pepper as desired

1 Tbs. dried basil

1/2 Tbs. dried oregano

Garlic Salt, as desired

3 cups mozzarella cheese, divided

Favorite Pkg. of Noodles (I used penne)

Combine egg, cottage cheese, spinach, mushrooms, zucchini, salt, garlic salt, and pepper in a large bowl.  Combine tomatoes, and all remaining spices and minced garlic in medium sized bowl.    Coat your crock pot with cooking spray.  Pour 1 1/2 cups of tomato mixture in bottom, followed by half of cottage cheese mixture, then another 1 1/2 cups of the tomato sauce, half of the package of noodles, and then 1 1/2 cups of the mozzarella.  Repeat all previous layers.  Cook on high for 4-5 hours, mixing entire meal together HALFWAY through to allow all noodles to cook evenly.  Enjoy!

Busy Night Marinara

I made this last night for dinner and it was delish!  It tasted so fresh and natural and perfect on a bed of angel hair pasta.  My kids ate seconds and the adults ate thirds... a good sign.  You can use whatever tomatoes you have on hand, although I find that cherry tomatoes are the best.

courtesy

Busy Night Marinara

Adapated from Mmm....is for Mommy

2 Tbs. Olive oil

1 small onion, diced small

2 garlic cloves, minced

1/4 tsp. red pepper flakes

Cherry tomatoes, 1 pint (or any fresh tomato you have in the fridge)

1 15-oz. can diced tomatoes (or omit the fresh tomatoes and use 2 cans total)

1 tsp. honey

salt and pepper, to taste

1/2 cup chopped (not packed) fresh basil leaves, or a good handful

Warm oil in pan over medium heat.  Add onions and saute for 2-3 minutes.  Add garlic and red pepper flakes and saute together for another minute or two.   Add the tomatoes to the pan.  Once they heat through and begin to soften, mash the tomatoes in the pan with a potato masher.  Add the honey and s&p to the pan, stir and let simmer on low heat for 30 minutes (most of the juices will evaporate and the sauce will thicken).  Remove from heat and add basil.  Stir together to combine.  Serve over pasta.

Springtime Spaghetti

This recipe took about 20 minutes to make with ingredients I had on hand, and was one of the best dishes I've made in a long time!  All my kids loved it, too!

Springtime Spaghetti

from allrecipes.com

Ingredients

• 8 ounces spaghetti
• 2 tablespoons butter
• 1 large zucchini, julienned
• 3 large carrots, julienned
• 2 teaspoons minced garlic
• 3/4 cup heavy cream
• 3/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh dill

Directions

1. Bring a large pot of lightly salted water to a boil, cook spaghetti for 8 to 10 minutes, until al dente, and drain.
2. Melt the butter in a skillet over medium heat, and saute the zucchini, carrots, and garlic until tender. Stir in the heavy cream, Parmesan cheese, and dill. Cook and stir until thickened. Mix with the cooked spaghetti to serve.

Lo Mein

I was dying over this meal tonight--so fresh and healthy! I couldn't get enough, and sadly, my husband wasn't home to enjoy it with the rest of the fam. I'll just have to make it again (can't wait!)...

Lo Mein

adapted from thesisterscafe.com

1 – 1 1/2 pounds chicken breast, sliced very thinly (optional--try it without for a vegan meal)

Chicken Marinade:
1 Tb soy sauce
1 1/2 tsp cornstarch

Sauce:
2 Tb oyster sauce (can substitute stir-fry sauce)
2 tsp soy sauce
4 Tb beef broth
1 Tb granulated sugar

8 ounces linguine, prepared to al dente
1 tsp sesame oil

1/4 cup canola oil
1 clove garlic, chopped
1 large carrot, chopped into 1/2-inch pieces
1/2 cup chopped cabbage, such as Napa
1 cup snap peas
1-2 cups bean sprouts
3 green onions, sliced in 1 inch segments, white and green parts
*note: I like to chop up the white parts small and leave the green parts in longer pieces

This part is optional (I left the chicken out to make a healthy vegan meal): Combine marinade ingredients with the chicken and allow to sit for 20 minutes. While the chicken is marinating, prepare the remaining ingredients.

In a small bowl, combine the oyster sauce, soy sauce, beef broth, and sugar. Set aside.

Boil noodles as per package instructions. Drain the noodles and toss with the sesame oil.

Heat a wok (or large, deep frying pan) over medium-highheat. Add the 1/4 cup of oil. Add the chicken. Stir fry chicken until cooked – about 5 minutes. Remove from wok and set aside.

Add another 1 Tb of oil to the wok if needed. When the oil is hot, add the garlic. Stir-fry until garlic browns, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and peas. Cook for 2 more minutes. Add the noodles, bean sprouts, and green onions and cook for about 2 more minutes.

Add the sauce to the wok. Return the chicken to the pan. Mix everything together and serve hot.

Brown Butter Parmesan Chicken Linguine

Pic courtesy of How Sweet It Is

I'm still sitting at the dinner table as I write this. It was THAT good. There are some meals in life that are better than dessert. This is one of them. My kids had seconds. That never happens. It was seriously one of the best meals I've had in a long time. I could seriously go on, but just go make it and see for yourself.

Brown Butter Parmesan Chicken Linguine

adapted from How Sweet It Is

serves 4

1.5 pounds boneless, skinless chicken breasts (about 2 large breasts), cut into pieces

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon smoked paprika

1 1/2 tablespoons canola oil

5 tablespoons unsalted butter

1 medium sweet onion, sliced

4 garlic cloves, minced or pressed

3/4 cup dry white wine

1/2 to 3/4 pound whole wheat pasta (preferably noodles)

2/3 cup freshly grated parmesan cheese + more for topping

fresh chopped parsley for topping

Heat a large skillet oven medium-high heat and add canola oil. Pat chicken dry with a paper towel then toss with salt, pepper and paprika. Add to the skillet and brown on all sides, cooking for about 8-10 minutes total. Remove and set aside in a bowl. Turn heat down to low and add 1/2 tablespoon butter. Add sliced onions with a pinch of salt and stirring occasionally, cook until caramelized – about 15 minutes.

While onions are caramelizing, heat a small saucepan over low heat and add 5 tablespoons of butter. Whisk constantly until butter has brown bits on the bottom, then immediately remove from heat. I usually whisk for about 30 seconds more just to make sure the bits don’t burn. Set aside. At this time also prepare the water for your pasta and cook according to the directions.

After onions have caramelized, add garlic and cook for 30 seconds until fragrant. Increase the heat to medium and add wine. Let the wine bubble and cook for 2-3 minutes. Add chicken and pasta both to the skillet, tossing multiple times to coat. Turn off heat and stir in grated cheese. Drizzle brown butter (make sure you get the brown bits!) over top, tossing to coat a few more times. Serve with additional cheese and chopped parsley.

no-boil macaroni and cheese

Photo from plainchicken.com

I loved this recipe because I could cook it without boiling the noodles.  Super easy!

No-Boil Macaroni and Cheese  

Recipe from plainchicken.com
serves 8

1 (16 oz) pkg elbow macaroni
1 cup milk (I used 1%)
2 cups chicken broth
4 cups shredded cheese - I used a cheddar jack blend
8 oz softened cream cheese, cubed (I used light)
2 tsp onion salt
1 tsp dry mustard
fresh ground pepper
1/2 c flour

In a large bowl, stir together the macaroni, milk and chicken broth. Add the remaining ingredients and mix together using a large wooden spoon. Pour into a very large, deep casserole dish. *Make sure all the pasta is covered.  It won't cook if it isn't in the liquid mixture.  I just pressed the noodles down in the pan until they were all covered.*  

Bake uncovered in an oven preheated to 375 degrees for 30-40 minutes, or until pasta is fully cooked. Turn oven broiler on for the last two minutes of cooking time to brown up the top part of the mac and cheese. Allow to cool slightly before serving.

Three-Cheese Pasta Bake

Photo from myrecipes.com

A fancy variation on mac and cheese!  This was obviously super cheesy and yummy...just look at it!

Three-Cheese Pasta Bake

Recipe from myrecipes.com

Ingredients

·                                 1 (16-ounce) package ziti

·                                 2 (10-ounce) containers refrigerated Alfredo sauce

·                                 1 (8-ounce) container sour cream

·                                 1 (15-ounce) container ricotta cheese

·                                 2 large eggs, lightly beaten

·                                 1/4 cup grated Parmesan cheese

·                                 1/4 cup chopped fresh parsley

·                                 1 1/2 cups mozzarella cheese

Preparation

·                                 Prepare ziti according to package directions; drain and return to pot.

·                                 Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.

·                                 Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozzarella cheese.

·                                 Bake at 350° for 30 minutes or until bubbly.

Tortellini with Tomato-Zucchini Sauce

Here's a great, easy pasta for your weekly rotation...thanks again, Dagmar!

courtesy

Tortellini with Tomato-Zucchini Sauce

Dagmar Jewkes

1 lb. cheese tortellini or cheese ravioli (refrigerated section of grocery store)

1 lb. zucchini, cubed or shredded

Salt

1 jar garlic, mushroom, or cheese pasta sauce

Cheese for sprinkling (parmesan or mozzarella)

Boil the tortellini and zucchini together with a hint of salt until fully cooked (or al-dente). Drain and place in serving dish. Add your jar of pasta sauce, toss, and sprinkle with cheese, if desired.

Garlic Rice Pilaf

Photo from realmomkitchen.com

I love this side dish.  It was really easy and really good and a perfect compliment to BBQ chicken.  Good enough to eat as a main meal, actually.


Garlic Rice Pilaf
Recipe from realmomkitchen.com

• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 stalk of celery, diced
• 1 cup long-grain white rice
• 2 1/2 cups chicken broth
• 1/2 teaspoon salt
• black pepper to taste
• squeeze of lemon juice
• parsley, optional for garnish

1. In a large sauce pan, melt butter. Add garlic, celery, and rice.  Cook and stir until slightly brown.
2. Add chicken broth, salt, and pepper. Cover and simmer on low heat until moisture has been absorbed and rice is tender. (This usually takes me about 20 minutes) Add lemon juice just before serving. Toss slightly and garnish with parsley if desired. Serves 4-6.

Baked Manicotti

Photo from realmomkitchen.com

2 Things I loved about this dish: it was meatless and it was amazingly cheesy!  When I make this again I don't know if I'll go through the hassle of making the tomato sauce--even though this one was really good.  I'm just simple like that.  I really love to use egg roll wrappers when I cook-they are so good, so easy, and i love the texture.

Baked Manicotti
Recipe from realmomkitchen.com

Tomato Sauce

• 1 28-ounce can diced tomatoes (in juice)
• 1 28-ounce can crushed tomatoes
• 2 tablespoons extra-virgin olive oil
• 3 medium cloves garlic, finely minced
• 1/2 teaspoon red pepper flakes, optional
• 1/2 teaspoon salt
• 2 teaspoons dried basil

Cheese Filling and Pasta

• 3 cups part-skim ricotta cheese
• 4 ounces grated Parmesan cheese (about 2 cups)
• 8 ounces shredded mozzarella cheese (about 2 cups)
• 2 large eggs , lightly beaten
• 3/4 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley leaves
• 2 teaspoons chopped fresh basil
• 10 large square wraps (like for egg rolls.  You should be able to find in the refrigerated portion of the produce section of you local grocery store)

1. Adjust oven rack to middle position and heat oven to 375 degrees.
2. Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
3. In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
4. Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using spoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each wrap, leaving top quarter of wrap exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in one row and 2 along the edge). Top evenly with remaining sauce, making certain that pasta is completely covered.
5. 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.  Serves 10