Summer Vegetable Rigatoni with Chicken

INGREDIENTS:
12 oz rigatoni
1 1/2 cups diagonally sliced sugar snap peas
3 chicken breast (boneless/skinless), cut into bite sized pieces
1 tsp ground black pepper, divided
3/4 tsp kosher salt, divided
1/4 cup olive oil
2 TBL sliced garlic
2 oregano sprigs
2 thyme sprigs
1/2 cup unsalted chicken stock
3 oz Parm/Reggiano cheese grated
2 cups cherry tomatoes, halved
1/4 cup small fresh basil leaves
1 tsp fresh oregano leaves
1 tsp fresh thyme leaves


DIRECTIONS:
1. Cook pasta according to directions for 10 minutes. Add peas; cook 2 more minutes. Drain mixture and reserve 1 1/2 cups of cooking liquid; rinse with cold water. Drain.

2. Heat a grill pan over medium-high heat; coat with cooking spray. Sprinkle chicken with 1/2 tsp pepper and 1/4 tsp salt. Add chicken to pan; cook 5-10 minutes or until done.

3.  Combine oil, garlic, oregano sprigs, thyme sprigs in a large skillet over medium heat; cook 4 minutes or until garlic begins to brown. Add reserved 1 1/2 cups cooking liquid, 1/4 tsp pepper, remaining 1/2 tsp salt, and stock to pan; bring to a boil. Cook until reduced to 3/4 cup (about 10 minutes). Discard herb springs, stir in 2 oz cheese; stir until cheese melts. Stir in pasta mixture. Stir in chicken, remaining 1 oz cheese and tomatoes. Sprinkle with remaining 1/4 tsp pepper, basil, oregano, and thyme leaves.

Ugly Costco Pasta

I found this in our Costco Magazine. It is a super simple, easy dinner that has become a go-to with our rotisserie chicken for days that we need a quick dinner or we've ben out late grocery shopping!

Ingredients

1/2 rotisserie chicken
1 package "rainbow" cheese tortellini
2 Tablespoons olive oil
2 cups sliced mushrooms (I leave these out because the hubs doesn't like them!)
1 Tablespoon minced garlic
3/4 cup sun-dried tomatoes
2 cups half and half
1 cup chicken broth
Cajun seasoning to taste
2 Tablespoons dried basil
Salt and Pepper to taste

Directions

Shred leftover chicken and set aside. Prepare tortellini according to instructions on package and set aside.
Add olive oil to a large saute pan over medium heat. Saute mushrooms for 3 to 5 minutes and then add garlic. Add sun-dried tomatoes and chicken, and saute until mixed thoroughly. Add half and half, broth and seasonings.
Add tortellini. Simmer over low heat for 30 minutes to reduce liquid and blend flavors. If you need to add liquid, add half and half and chicken broth in a 2:1 ratio.
Serves 6.

Deluxe Mac and Cheese

I have been so bad about taking pictures of our new recipes, and then of course haven't been putting them up on the blog! Trying to turn that around... so the pictures may not be the best quality, but at least I'll have the recipes to share!

I tried this off pinterest- my daughter LOVES mac and cheese, and I thought this would be a fun way to make it a little more healthy. It didn't turn out to be my favorite, but the family ate it up! Click HERE for the link!

Aukauka Place Pasta

It's a NEW favorite, so much a favorite, my husband named it after our new home!

INGREDIENTS:
8 oz uncooked penne rigate pasta
6 oz hot turkey Italian sausage, casings removed
12 oz zucchini, quartered
1 1/2 tsp dried oregano
1 tsp dried thyme
1/4 tsp crushed red pepper
3 garlic cloves
Dash of sugar
2 TBL red wine vinegar
1 28 oz. whole tomatoes
2 TBL heavy whipping cream
Cooking Spray
3 oz. mozzarella cheese, shredded
1 oz. Parm-Reggiano cheese

DIRECTIONS:
Preheat oven to 375. Cook pasta according to package directions, omitting fat and salt. Drain; set aside. Heat a large nonstick skillet over med-high heat. Add sausage to pan, and saute for 5 minutes or until browned, stirring to crumble. Using a slotted spoon, remove sausage from pan. Wipe drippings from pan with a paper towel. Add zucchini to pan; saute 3 minutes or until crisp-tender, stirring frequently. Add oregano and next 4 ingredients (through sugar); saute 1 minute, stirring constantly. Add vinegar; cook 30 seconds or until the liquid evaporates. Drain tomatoes in a sieve over a bowl, reserving 1 cup tomato liquid. Crush tomatoes with hands, and add to zucchini mixture. Add reserved 1 cup tomato liquid; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove pan from heat; stir in cream. Add pasta and sausage to tomato mixture; stir to combine. Spoon half of pasta mixture into an 11 x 7 inch glass baking dish and sprinkle 1oz mozzarella and 2 TBL parm-reg cheese over pasta. Top with remaining pasta and remaining cheese. Bake at 375 for 20 minutes or until bubbly.

Enchilada Pasta Casserole

I found this on Pinterest- it looked like a great, easy casserole... and it was! Click HERE for the link.

Roasted Red Pepper and Goat Cheese Alfredo

This caught my eye online because I love goat cheese, pasta and roasted red peppers! I added spinach to ours, as well. HERE is the original link.

Barley Salad

My friend, Kristiana, made this for us at her house, and I had to get her recipe! It's so yummy- a perfect cookout or summer side dish! I made it with portobello hamburgers.

INGREDIENTS:
1 cup of cooked barley (or brown rice- I used barley)
12oz Prosciutto (optional)
6 Cherry tomatoes, quartered
3/4 cup diced red bell pepper
1/2 cup chopped greed onions
1/3cup chopped fresh basil
1 1/2 cup thinly shaved Parmigiano Reggiano cheese
2 TBS Olive oil
4 tsp lemon juice
1/2tsp salt 1/4 tsp ground black pepper

DIRECTIONS:
Toss all ingredients in a bowl, and voila! 

Italian Sausage and Cheese Tortellini Soup

From Sarah


A sweet friend made this meal for us and we loved it SO much I begged for the recipe. We made it this week- and it is SO good. It makes a lot, so I froze half of it to save for another time, which is a bonus in my opinion. I served with a loaf of Italian bread and a glass of wine!

INGREDIENTS:
1 lb Italian sausage

1 cup chopped onion2 garlic cloves3 cans beef broth½ cup red wine1 can crushed tomatoes (28oz)1 can peeled whole tomatoes (28oz)1 can tomato sauce (15oz)1 cup sliced carrots½ tsp dried basil½ tsp dried oregano1TBS parsley flakes1 cup sliced zucchini1 large package of fresh cheese tortellini1 med green bell pepper choppedParmesan cheese




DIRECTIONS:
Remove the casing from the sausage. Brown sausage over medium heat in a 6-quart stock pot. Set aside, reserving drippings in the stock pot. Cook the onions and garlic in the sausage drippings for about 10x minutes. Add the cooked sausage, beef broth, red wine, crushed tomatoes, whole tomatoes, tomato sauce, carrots, basil, oregano, and parsley flakes. Stir well and bring to a boil. Reduce heat and simmer, covered, for 30x minutes. Stir in the zucchini, tortellini, and bell pepper. Cover and simmer for 20-25x more minutes until the tortellini are tender. Sprinkle each serving with Parmesan cheese and enjoy!

Vegetable Fettuccine

I originally thought this would be a meatless meal, and then remembered my husband wouldn't approve- so I bought a link of turkey sausage and threw it in!

INGREDIENTS:
Bread Crumbs (or ingredients to make your own)
Garlic Cloves (2), minced
Turkey Sausage Link, sliced
Asparagus, cut
Frozen Peas
Broccoli
Carrot Sticks
Zucchini
Fettuccine
2 tsp olive oil
1/3 cup chopped sweet onion
1 TBL flour
1/2 cup chicken broth
1-2 cups milk
8 oz. 1/3 less fat cream cheese
Parmesan-Reggiano Cheese, grated
Kosher Salt
Black Pepper
Tarragon

DIRECTIONS:
Bring water to boil in a large pot. (If you are making your own breadcrumbs, you should start now- put bread in a food processor and then toast in melted butter on a skillet with garlic). Add asparagus first to water (it needs the longest to cook) then the broccoli and carrots, then zucchini and last peas. Cook until crisp-tender, remove from pan with a slotted spoon and rinse under cold water; drain. Add pasta to the boiling water and cook until al dente. Meanwhile, heat olive oil in a skillet and add the onion and 2 garlic cloves; cook for 3 minutes or until tender. Place flour in a small bowl; gradually whisk in chicken broth. Add the broth mixture and the milk to the pan, stirring constantly with a whisk. Place turkey sausauge in. Bring to a boil and then reduce heat; cook until thickened. Remove from heat and add cheese, salt and pepper and pasta, veggies and toss well. Sprinkle with breadcrumbs and tarragon.

Meatball Pasta

I really have found a ton of recipes out of the April 2012 Cooking Light magazine (it seems like sometimes I'll find one or two, sometimes none- but this edition TONS!). I've always used frozen meatballs- but this made me realize how easy it is to make your own! Not to mention trying refrigerated pasta for the first time- yum! This was fast, easy, quick clean up and super yummy. Here's my version of their recipe:


INGREDIENTS:
9 oz. refrigerated fettuccine
1 lb ground sirloin
1/2 cup panko
1/3 cup basil pesto
2 garlic cloves, minced
3/8 tsp. kosher salt
1/4 tsp. black pepper
1 large egg, lightly beaten
2 tsp olive oil
1 3/4 cups marinara sauce
1 oz. Parmesan cheese, grated

DIRECTIONS:
Cook the pasta per directions. Drain over a bowl and reserve 1/3 cup of pasta water.
While the pasta cooks, combine beef and next 6 ingredients (through egg); shape mixture into about 16 meatballs. Heat olive oil in a large skillet over med-high heat. Add meatballs; cook 5 minutes, browning on all sides (the insides will still be pink). Reduce heat to med-low and add marinara and 1/3 cup of pasta water. Cover and cook 11 minutes or until meatballs are done. Divide the pasta among 4 plates; top evenly with sauce, meatballs and cheese.

489 calories a serving, 16 grams of fat
Takes about 30 minutes to make.

Orzo Salad

I wanted something to go with our shrimp shish-ka-bobs- and this fit the bill! It was light, yummy and a good alternative to pasta salad!

INGREDIENTS:
Orzo, cooked
Feta Cheese, crumbled
Salt/Pepper
Black Olives, sliced
Artichokes, chopped (I included the marinade)
Tomatoes, chopped
Cilantro, chopped
Cucumber, chopped
Lemon Juice

DIRECTIONS:
Combine all ingredients and refrigerate for at least 1 hour before serving. Yummy!

Fried Rice

I had a bunch of left over rice, so this was the perfect compliment to our orange chicken! I would add a meat or more veggies if I was making this dish alone, though.

INGREDIENTS:
Oil (I used olive)
1-2 Eggs
2-4 cups of cooked, cooled rice
Frozen Peas
Soy Sauce
Hoisin Sauce (optional)
Green Onions, sliced

DIRECTIONS:
In a skillet, heat about a TBL of oil. Fry the eggs on the oil- breaking them apart with a fork. Remove the eggs, and add another 2-3 TBL of oil. Add in the rice and stir constantly- frying the rice. After 3-4 minutes, add in soy sauce and hoisin sauce for flavor. Add in frozen peas and green onions (could chop up carrots, also). Salt and Pepper to taste.

Baked Spaghetti

I found this recipe on Pinterest, and it's a HIT at our house. HERE is the original link, and here's my version!


INGREDIENTS:

8 ounces uncooked spaghetti
1 pound ground beef
1 large can spaghetti sauce (26.5 ounces)
1 tablespoon butter
1/2 cup chopped red or green pepper
2 TBL pesto
1/3 cup chopped onions
8 ounces cream cheese
2 tablespoons milk
Fresh grated Parmesan cheese
French Fried Onions

DIRECTIONS:
Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat.
Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft.
Add pesto, cream cheese and milk to vegetables and stir well. (If cream cheese is not soft, nuke it for 20-30 seconds to make it easy to spread.)
Using a 10 x 6 dish, assemble in the following order:
Thin layer of spaghetti 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.

Serve with bread and a salad! Yum!

Chicken Bacon Pasta

I tweaked a recipe I had to make this... turned out really yummy- not the healthiest dish ever, but good!

INGREDIENTS:
1 pkg of bacon, cut in thirds
2-3 chicken breasts, cubed
Green Beans- I used a bag of fresh ones
1 onion, sliced
Red Pepper Flakes
Salt/Pepper
Penne Pasta
Heavy Whipping Cream- 1/4 pint
1 block of cream cheese
1/4 cup of parmesan cheese
2 eggs

DIRECTIONS:
In a skillet, cook the small strips of bacon until almost done. Begin cooking pasta according to box directions. Remove most of the grease from the bacon skillet (leave some to cook the rest of the ingredients with), and then add in chicken, green beans and onion- sprinkle red pepper flakes and salt/pepper over while cooking. Cook until chicken is done (green beans and onions should also be tender). Remove from heat and drain pasta. In a sauce pan, heat the whipping cream and block of cream cheese- with a whisk break up and stir until the mixture is smooth. Remove from heat, and add parmesan cheese and eggs. Add back in the hot pasta and  bacon/chicken mixture. Add more pepper if needed. The hot ingredients will cook the eggs- no need to return to heat. Serve and enjoy!

Pesto Cream Chicken Pasta

INGREDIENTS:
5 chicken breasts, cubed
Chef Paul Prudhomme- Blackended Redfish Seasoning
1 box penne pasta (I used whole wheat)
Olive Oil
1 pint of heavy cream
1 tub of refrigerated basil pesto sauce
3 roma tomatoes, diced
1 small can of sliced black olives
Parmesan Cheese, Shredded

DIRECTIONS:
Cover (be generous) the chicken with redfish seasoning and let marinate in a ziplock bag for at least 3 hours. When ready to cook, boil the pasta according to the directions on the box. With a little olive oil, cook the chicken in a deep saute skillet. Once cooked, add in tomatoes, olives, cooked pasta and cream and pesto. Start with 1/2 of the cream and pesto and add more to taste and to evenly coat. You don't want the pasta to be too thick or too thin with the cream (I usually use about 3/4 of the pint). Heat throughly and then remove from heat for cream sauce to thicken. Top with parmesan cheese and serve!

Really good with a salad and warm, crusty bread!

Vegetable Lasagna

Based on Elizabeth's Recipe


INGREDIENTS:
6-9 whole wheat lasagna noodles (I never use a whole box)
1 large can of San Marzano tomatoes
1 medium onion, diced
1 small eggplant, diced
1 yellow squash or zucchini, diced
1 bell pepper, diced
8-10 baby carrots, diced
2 cloves garlic, minced
Olive Oil
1 tsp dried thyme
1 tsp red pepper flakes
Salt/Pepper
2 cups of shredded mozzarella cheese
3-5 slices of mozzarella cheese
3 TBL butter
2 TBL flour
2 cups milk
1 tsp salt
1/4 tsp nutmeg
1/4 cup fresh shaved parmesan cheese

DIRECTIONS:
Boil water for lasagna noodles and cook as according to box directions (I can't find oven ready whole wheat lasagna noodles- but if you use regular they might not need to be cooked before hand). Preheat oven to 350.
Prepare the Veggie Sauce: Add in all your diced veggies into a large saute pan with enough olive oil to coat. Be sure not to skimp on the olive oil, or the veggies will burn. Saute over medium heat until they start to soften. Add in garlic and saute for another 2 minutes. Then add in the can of tomatoes- crushing them up either in your hands or in the pan as they cook. Add in red pepper flakes, thyme and salt and pepper. Allow to simmer while you  make the next sauce (about 10 minutes).
Prepare Bechamel Sauce: In a small pot, heat the butter over med-low heat until melted. Add flour and wisk until smooth. Over medium heat, cook until the mixture turns a light, golden sand color- about 6-7 minutes. Meanwhile, heat the milk in the microwave (or separate pan) until just about to boil. Add the hot milk to the butter mixture slowly and whisk continuously until very smooth. Bring to a boil and cook about 10 minutes, stirring constantly. Remove from heat and season with salt, nutmeg and whisk in the parmesan cheese and 2-4 TBL of the shredded mozzarella.
Assemble: Spray a casserole pan with cooking spray and spread a small spoonful of your tomato veggie sauce on the bottom. Place 2-3 lasagna noodles ontop. Layer veggie tomato sauce, bechamel, slices of mozzarella cheese and noodles until the pan is full. Top with the rest of the mozzarella cheese.
Cover with foil and bake for 30 minutes.


I found this recipe off my friend's cooking blog and tweaked it for our families' taste and my cooking style. It was really yummy and I loved getting all the veggies into my kids' bellies- but of course my meat loving husband asked where the meat was... I'm sure you could add sausage into the veggie mixture, and I might do that next time to appease him! I served with an italian salad and italian bread. Thanks Elizabeth for the recipe!! :)

Gramma's Macaroni Salad

INGREDIENTS:
1 box of elbow macaroni
Miracle Whip
Mayo
Lemon Juice (from 1 lemon)
2-3 stalks of celery, minced
1 small bag of radishes, minced
1 small onion, minced

DIRECTIONS:
Cook macaroni as according to box instructions. Rinse with cold water and add remaining ingredients. Refrigerate until ready to serve.

Spicy Pasta Salad

This looked delicious off PW's cooking site, so I made it for a BBQ we attended, and I thought it was super yummy! Sorry for the lack of pictures- but PW's are better than any I'd take! :) Click HERE for the link!

Creamy Crock Pot Mac and Cheese

From Whitney

INGREDIENTS:

• 2 cups uncooked whole wheat elbow macaroni 
• 4 tablespoons (1/2 stick) The Best Life margarine, cut into pieces
• 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
• 3 eggs, beaten
• 1/2 cup Greek yogurt
• 1 (10 3/4-ounce) can condensed Cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup almond milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper

Directions

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally. 

Rotini with Chicken, Asparagus and Tomatoes

A friend recommended this on her facebook page, and I'm so glad I tried it- a great summer pasta! Yum!