Spaghetti Sauce with Sausage

Ingredients:

1 tube of ground sweet Italian sausage
3/4 large yellow onion diced
4 cloves of garlic roughly chopped
2 cans of Hunts chopped tomatoes with rosemary
2 cans of Hunts chopped tomatoes with basil
1 - 2 can of tomato sauce
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. pineapple sage (see the picture at the bottom; it's dried from Peggy's garden)
2 tsp. mixed Italian seasoning
2 bay leaves

1. brown ground sausage
2. add garlic and onions and brown until onions are clear
3. blend cans of chopped tomatoes and add to browned meat
4. add tomato salt
5. add seasonings
6. simmer for at least an hour

Pesto Meatballs and Orzo

So I've been on a meatball kick since my freezer group has been on the same meatball kick.  This one doesn't freeze well (except the meatball part).  It comes from my friend Kristi Guiness, I know she got it on line from Linda Larson.


Ingredients:

1 (16 ounce) package or frozen precooked meatballs (or if you have a great recipe let me know)
1 (16 ounce) package of orzo pasta
1 (16 ounce) jar Alfredo sauce
1 (6 -7 ounces) basil pesto
1 1/2 cups frozen peas (could use other vegetables as well)
1/3 cup reduced fat sour cream
1/4 cup skim milk
1/4 cup grated Parmesan cheese

Preparation:

Step one:  Preheat oven to 350 degrees.
Step two: Spray a large casserole dish with nonstick cooking spray
Step three: Cook orzo until almost al dente
Step four: place peas in colander and drain pasta over the peas - return past and peas to the pot
Step five: Add meatballs, Alfredo sauce, sour cream, and pesto and mix gently
Step six: pour milk into Alfredo sauce jar, close lid, and shake; add that to the pasta mixture and stir.
Step seven: pour into  casserole dish and top with parmesan cheese
Step eight: bake for 25-35 minutes until it is bubbly and the top begins to brown.

Dinner with Peggy Pasta with Butternut Squash

So my friend Peggy and I went to Citrus Grill and we tried a couple of pastas - they had one with butternut squash.  But it was lacking - not enough kick to it - no offense Citrus Grill, we added our lemon wedges.  So I've had the combo of butternut squash and pasta sitting in my head for a week or so.  I've also had a butternut squash sitting on my counter for a week or so - FATE.  Here's what I ended up inventing tonight. Michael says it's restaurant worthy.  Next time I would add some brown sugar candied nuts to it.



Butternut Squash
2 yellow onions
2 sprigs of rosemary, dried (also from Peggy's garden)
2 tbsp olive oil
2 boxes of pasta
1 pkg. turkey bacon
Alfredo sauce (I make the garlic alfredo package which would make Nicole roll over - so yes you can use your own recipe or bottle or package)

Step One: cut a butternut squash into small half inch cubes, cut 2 yellow onions into chunky slices
Step Two: toss with 2 tbsp of olive oil and 2 sprigs of dried rosemary & spread out on cookie sheet
Step Three: bake at 425 degrees for 25 minutes (until soft)
Step Three B: make favorite pasta (I did 2 boxes of spaghetti noodles for 1 whole squash)
Step Four: Fry package of turkey bacon - when cooled crumble
Step Five: toss pasta with bacon and veggies add crushed black pepper if you desire

Four Cheese Pasta Florentine

3 cups penne, uncooked
1 10 oz. frozen chopped spinach (I used a 16 oz.)
4 oz. cream cheese, cubed
1 c. cottage cheese
2 eggs
8 oz. mozzarella
1/4 c. parmesan
1/4 c milk
salt & pepper

Preheat oven to 375 degrees.  Cook pasta according to package directions.  Meanwhile cook spinach as directed on package, drain well. (I might add pressed garlic to the cooking spinach next time).  Place spinach in large bowl.  Add cream cheese.  Stir until melted.  Stir in cottage cheese, eggs and milk. 
Drain pasta.  Add to spinach mix with mozzarella.  Mix lightly.  Spoon in to 8 or 9" square baking dish.  Top with parmesan.  Back 25 minutes or until center is set.

The most awesome what to do with Swiss Chard Recipe

Very few recipes I really invent - but this one is all my own craziness.

• 4 slices (or more) bacon, chopped
• 1 minced onion
• maple syrup (to taste - 2 TBS- ish)
• 1/4 cup brown sugar
• 2 tablespoons butter
• 1 tablespoon fresh lemon juice
• 1 t - T fresh garlic (I use more like a T, but I LOVE garlic)
• 1 bunch Swiss chard, stems removed (saved), shred or cut leaves into 1-inch pieces
• 
  

Directions

1. Heat a skillet over medium heat. Place the chopped bacon in the skillet and cook until the fat separates from the meat. Add the onion and cook until clear. Melt the butter in the skillet. Stir in the lemon juice and garlic paste. Add the stems first and let them wilt then add the Swiss chard to the butter mixture. When the leaves begin to wilt, place a cover on the skillet and increase heat to medium-high. Allow the chard to cook while covered for about 4 minutes. Stir the chard leaves to coat with the butter mixture. Season with brown sugar and drizzle with maple syrup.
2. Add over the top of pasta with alfredo sauce.

Kristi's Best Pasta & Sausage Recipe

Ingredients:
1 red pepper (thinly sliced)
1 orange pepper  (thinly sliced)
1 yellow pepper  (thinly sliced)
3 cloves of garlic (pressed)
1 onion  (thinly sliced)
1 jar of spagetti sauce
1 can of tomato sauce
1/2 cup pureed sweet potato (optional)
fresh italian herbs
1 pkg of sweet italian sausage (grilled and sliced on the diagonal)
penne pasta
italian cheese (whatever kind you like)

STEP ONE: grill sausage (I put sausages on a baking sheet with water, I cut slits in the sausage and cook both sides) and cook pasta

STEP TWO: saute peppers, onions and garlic in a bit of olive oil

STEP THREE: add sliced sausages and saute both sides of sausages
STEP FOUR: add sweet potato, tomato sauce, spagetti sauce & herbs
STEP FIVE: combine all together and grate cheese over the top

Fetuccini Alfredo

I got this recipe from my friend Katie Ramsay. It is the best Alfredo recipe I have found and I have tried a few. I have learned that I really don't like the ones with cream cheese in them because they aren't true to the authentic flavor and they taste heavy to me, even though they are supposed to be lower fat...? This is probably the only recipe I have that I actually make weekly (ok, besides bread) - it is that good.

Fetuccini Alfredo
From Katie Ramsay Makes about two cups of sauce, but can easily be doubled, tripled, or quadrupled!
2 T butter
1 T flour
1/2 t garlic pepper (not salt)
1/2 c milk
1/2 pint whipping cream (can be light, regular, or heavy)
1/2 c fresh parmesan cheese

In a saucepan, melt butter. Add flour and garlic pepper. Wisk together until thoroughly combined and bubbly. Add milk and cream. Bring to a boil, stirring frequently. Add cheese and stir til melted. Sauce will thicken as it cools slightly. Serve over fresh-cooked fetuccini.

You can add chicken, mushrooms, or anything else to this. It is hard to go wrong with this and if you don't own garlic pepper (I didn't), it is worth having it in your home, just for this recipe.

Light Fettuccine with Sweet Peppers and Blackened Chicken

Ingredients

• 12 ounces dry whole wheat fettuccine pasta or other pasta
• 2 red bell peppers, julienned
• 3 cloves garlic, minced (or 1 tablespoon of crushed garlic)
• 3/4 teaspoon cayenne pepper (or 3/4 t paprika & 1/4 t chili powder)
• 1 cup reduced fat sour cream (I used fat free)
• 3/4 cup chicken broth (I used fat free)
• 3/4 cup grated Parmesan cheese
• OPTION: when I doubled it - I mixed with some alfredo sauce I already had
• Cracked pepper to taste

BLACKENED CHICKEN

2 boneless, skinless chicken breasts

2 t paprika

1 t ground cumin

1 t dried thyme

1 t salt

1/2 t pepper

1/2 t onion powder

Directions for the pasta and sauce

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 minutes or until soft; drain.
2. Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4. Toss hot pasta with sauce and season with salt and pepper to taste; serve.

Directions for the chicken

   1. Heat oven to 350 and spray a baking dish with cooking spray

   2. pound the chicken breast until quite thin (around 1/4 inch thick)

   3. Mix all of the spice ingredients together thoroughly.  Coat both sides of the chicken breasts with spices

   4. Heat a non-stick skillet over medium high heat.

   5. Brown chicken breasts on both sides (45-60 seconds per side)

   6. Place chicken in prepared baking pan and bake in oven for 5 to 10 minutes

   7. Remove from oven and slice chicken into stripes.

   8.  Serve with Light Fettuccine with Sweet Peppers

Pesto Pasta

Adapted from Nicole, this is one of our all time favorites!

bowtie pasta
bacon, approx. 4 slices (I use turkey bacon)
cherry tomatoes, halved
pine nuts, toasted
pesto
shredded parmesan cheese

Cook bowties.  Cook bacon.  Chop.  Toast pine nuts in bacon pan.  Saute cherry tomatoes for a couple of minutes in oil.  Combine all ingredients.  Top with parmesan cheese.

Toasted Parmesan Orzo with Peas

This recipe is super easy, really yummy, and great with flank steak! The original recipe called for 3/4 t. salt to be added when you put the onions in. I think it is too salty this way, but just be aware and adjust to your own taste when you add salt at the end. Also, use fresh parmesan - not the stuff we grew up with. I buy mine already shredded at Costco in the cheese section and keep it in my fridge or freezer. I use it for a ton of things that we eat regularly.


Toasted Orzo with Peas and Parmesan
adapted from Cooks Illustrated
Serves 4-6 (as a side dish)

*Be careful when adding the broth to the pan, because it will create a lot of steam.

2 tablespoons butter
1 small onion, minced
2 medium garlic cloves, minced
1 ¼ cups orzo
2 1/2 cups low-sodium chicken broth
2 cups frozen peas
1 ounce Parmesan cheese, grated (about 1 cup)
Parsley
Ground black pepper
Salt

Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the orzo and cook, stirring often, until most of the grains are golden, about 5 minutes. Carefully stir in the broth and bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally until all of the liquid has been absorbed and the orzo is tender, 10 to 12 minutes. (Be careful not to cook at too high of heat at this point because the liquid will evaporate instead of cook the orzo and you'll be left with undercooked pasta.)

Take the pan off the heat, stir in the peas and parmesan cheese and let sit until the peas are warmed through, about 2 minutes. If the peas need it or if the cheese doesn’t melt, return the pan to low heat until everything is warmed through. Season with salt and pepper to taste and sprinkle with parsley.

Ravioli with Garlic Sauteed Vegetables

9 oz. (or more) ravioli, cooked
2 Tbsp. olive oil
1 Tbsp chopped fresh garlic
1/2 lb. green beans (fresh or frozen)
1 yellow squash, quartered and sliced
1/2 cup cherry or grape tomatoes, halved
1/2 cup fresh parmesan cheese
salt and pepper

Heat oil and garlic in large skillet over medium-high heat.  Add green beans, salt and pepper.  Cook, stirring frequently for five minutes.  Add squash and tomatoes.  Cook, stirring frequently until vegetables are tender (5-10 minutes).  Put ravioli in serving bowl.  Add vegetables.  Sprinkle with cheese.

*I rarely measure the vegetables. I just eyeball it and add what I have or what looks good.