Pasta Pie

I've seen pasta pies all over Pinterest and I thought it was about time that I try one out. My husband is not a fan of spaghetti, so I hoped he would like this. I'm a pasta lover and could eat spaghetti several times a week, but we rarely have it because he complains about it every time.

This recipe is time consuming but it's worth it! While doing this, I found several things that would help the next time I make it.

1. Find the largest rigatoni you can find. It will be easier to fill.
2. Make sure you really crumble the meat.
3. Fill the rigatoni with as much sauce as you can, use a straw to push it all the way to the bottom.

I'm looking forward to making this again now that I have one under my belt.

1 lb Rigatoni

2 Tbsp olive oil

1 lb ground beef and ground pork mix

2 garlic cloves, minced

1/4 tsp fresh ground pepper

28 oz can crushed tomatoes

1 cup Parmesan cheese, finely grated

8 oz grated mozzarella cheese

In a large stockpot, slightly undercook the pasta in salted boiling water. Drain the pasta and then rinse with cold water. Place back into the pot and toss with one tablespoon of olive oil. Set aside while you prepare the rest of the dish. 

Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add in the beef and pork mixture and cook until brown. Add in the minced garlic and season with salt and pepper. Cook for an additional two minutes to cook the garlic. Add the can of crushed tomatoes and simmer for 20 minutes until the sauce has thickened. 

Butter a 9 inch springform and set aside. Take the cooled pasta and toss in the Parmesan cheese until the pasta is well coated. Tightly pack the pasta into the pan. Fill the rigatoni with the meat sauce, pushing down the sauce all the way to the bottom of the pasta. While you're filling the pasta, preheat the oven to 400 degrees. 

Bake for 15 minutes. Remove from the oven and cover the top of the pie with the grated mozzarella cheese. Bake for another 10 to 15 minutes and then remove from the oven and let rest for 15 minutes. To loosen the pan, run a knife along the edge and then unhook the latch to remove the ring. Cut into wedges to serve with any remaining sauce. 

Source: Noble Pig

Skillet Ziti with Ground Pork

First, I've finally created a page on Facebook for my blog. I know what's taken me forever and what was I waiting for. I'm not really sure since I spend so much time on social media both personally and for work. Make sure you like my page! www.facebook.com/joinuspullupachair

I bought a pound of ground pork from a local butcher and it was the most delicious pork I've ever eaten. It was really lean and I was surprised how great it tasted in this recipe. You could easily swap out the pork for another ground meat - beef, turkey or chicken. It's a really versatile recipe. We all enjoyed it and I liked that it took less than 30 minutes to make - a great meal for busy night! It makes great leftovers too!

1 lb ground pork
8 oz penne
jar of tomato-basil sauce
3/4 cup lowfat ricotta cheese

Cook the pasta in a large pot of salted water. While the pasta is cooking, brown the pork in a large skillet. Drain and add in 1 cup of the sauce. Simmer the pork in the sauce for 5 minutes.

Once the pasta is cooked, drain and add to the skillet. Add in the remaining sauce and stir to combine. Stir in the ricotta cheese and cover to heat through.

Sprinkle with fresh grated Parmesan cheese if desired.

Mediterrean Mac & Cheese

I love experimenting with different flavors of macaroni and cheese. This was such a different combination and it was really good. I love the addition of feta and the crunchy feta on top...YUM! I now need to find a recipe for broiled feta. This would be great served with grilled chicken breast or with a small green salad.

Think outside the box and try something different!

14.5 oz can fire roasted, diced tomatoes, drained well

1/3 cup chopped black olives

1 Tbsp chopped fresh basil, plus more for garnish

1/2 tsp dried oregano

8 oz elbow macaroni pasta

2 Tbsp butter

2 Tbsp extra virgin olive oil

1/3 cup chopped red onion

1 large clove garlic, finely minced

3 Tbsp flour

2 cups milk

6 oz reduced fat crumbled feta cheese

2 oz shredded mozzarella cheese

Salt and freshly ground black pepper, to taste

 

Preheat oven to 400 degrees. Coat a 9 inch deep dish pie dish with cooking spray and set aside.

 

In a small bowl, mix together the tomatoes, olives, 1 Tbsp basil and dried oregano. Set aside. Cook the pasta to al dente according to the directions of the package. Drain the pasta well and return to the pot.

 

While the pasta is cooking, melt the butter with the olive oil in a medium saucepan over medium heat.Add the onion and saute until soft and golden about 3 to 4 minutes, add the garlic when the onions are almost done. Whisk in the flour and cook stirring constantly for 1 minutes. While whisking, slowly pour in the milk to make a rue. Bring the mixture just to boil and continue stirring constantly. Once the mixture reaches a boil, reduce heat to medium-low and simmer. The mixture will get thick and you will need to continuously stir. Remove the pan from the heat and stir in 2 oz of feta cheese and the mozzarella cheese. Season with salt and pepper to taste.

 

Pour the tomato olive mixture over the pasta and stir to toss. Pour the cheese sauce over the pasta and toss to coat. Pour the pasta and sauce into the prepared baking dish. Sprinkle the top of the pasta with the remaining 4 oz of feta.

 

Bake for 20 to 25 minutes or until the edges are bubbling and the top is golden brown. Let sit for 5 minutes before serving.

 

Source: Cooking Classy

Roasted Garlic Macaroni & Cheese

I'm trying to eliminate as much prepackage food as possible in our house and this is a great recipe to switch out for boxed macaroni and cheese. We all loved the roasted garlic and it made a large casserole dish, enough for leftovers! I'm still trying to find the perfect mac and cheese recipe; but this one is definitely a contender!

 

If you have a favorite mac and cheese recipe or replacement for prepackage food, please post it in the comments below. Thanks!

 

 

Head of roasted garlic, smashed into a paste

12 oz dry pasta

3 Tbsp unsalted butter

3 Tbsp all-purpose flour

3 cups skim milk

1/4 tsp dried parsley

1/4 tsp cayenne pepper

8 oz white cheddar cheese, shredded

4 oz crumbled garlic and herb boursin cheese

salt and pepper

 

Preheat oven to 400 degrees. Bring a large pot of water to boil and cook pasta until it's a minute shy of being al dente according to the package instructions. Drain the pasta and return to the pot and set aside.

 

In a medium saucepan, melt the butter over medium high heat. Whisk in the flour and garlic paste and cook stirring occasionally until the mixture is golden brown. Whisk in the milk, parsley and cayenne. Stirring occasionally, cook until the sauce comes to a low boil and thickens. Remove the pan from the heat and stir in the cheeses. Continue whisking until the cheese is completely melted. Season with salt and pepper to taste.

 

Pour the cheese sauce over the cooked pasta and stir to combine. Transfer to a lightly greased 3 quart baking dish. Bake for 15 to 20 minutes or until the top is browned and the cheese is bubbling. Allow to cool for 5 to 10 minutes before serving.

 

Source: Annie's Eats

 

The Secret Recipe Club: Peanut Sesame Noodles

It's time for November's Secret Recipe Club! This will be the last post of the year for SRC, but we'll be back in January. It's nice to have a break around the holidays since we'll all be so busy!

This month my assignment was Mostly Food and Crafts.  There's a lot of see over at Danielle's blog! I loved looking through her crafts and have a projects I'm looking at doing myself  - Holiday Coasters and Yarn Wreaths! I'm trying to get better about being crafty and I think the coasters would make great Christmas gifts and my holiday wreath is way overdue to be updated!

Now onto the food, I had a hard time narrowing down my choices since there are so many recipes I wanted to try. I finally settled on Peanut Sesame Noodles. They're perfect for a meatless meal - I served them with a salad and it was quite filling. My husband and I loved them but my daughter didn't. She's becoming a little picky these last few months....not sure what's that about? I'll definitely be making them again, they're perfect for lunch too!

Dressing:
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
2 Tbsp fresh ginger, minced (a microplane works great)
1 garlic cloved, minced
2 Tbsp red wine vinegar
1 1/2 Tbsp sesame oil
2 tsp honey
dash of hot sauce

1 box thin spaghetti
sesame seeds

In a blender, combine all the dressing ingredients and blend until smooth. Transfer the dressing to a large bowl.

Cook the pasta according to the package directions. When cooked to your liking, drain the pasta and rinse with cold water.

Add the pasta to the dressing to combine. You can also add blanched vegetables, but I chose to serve it with a salad and stir-fried asparagus. Sprinkle with sesame seeds and enjoy!

Want to be part of the Secret Recipe Club? Join here!

Meat Filled Jumbo Shells

Did you know today is "National America Makes Dinner Day?" I use Cozi  for our family calendar and I absolutely love it! It's been great to keep our lives a little more organized (plus I'm working on a couple other projects to help with that) especially since Madeline started Kindergarten this year and there's so many more activities we plan to participate in.

Cozi and Partnership for a Healthier America declared October 17th as America Makes Dinner Day. I'm always making dinner so this was an easy challenge for me! We'll be eating meat filled jumbo shells for dinner tonight. What are you having for dinner tonight?

This is a super easy recipe and I love the combination of beef and pork. This recipes makes a lot so it's perfect for freezing or leftovers!

1 box jumbo shells
1 lb lean ground beef
1 lb ground pork
4 eggs, slightly beaten
1 cup Italian bread crumbs
1 cup shredded mozzarella
3/4 cup finely chopped onion
1/4 tsp oregano
1/2 tsp salt
1/8 tsp fresh ground pepper
28 oz jar spaghetti sauce
grated parmesan cheese

Cook shells according to the package instructions. Cool in a single layer on wax paper to keep shells from sticking together.

Preheat oven to 350 degress. In a skillet, brown the pork and ground beef. Drain any excess grease. Add the cooked meat to a large bowl and allow to cool slightly. Combine the remaining ingredients with the meat except for the spaghetti sauce and parmesan cheese.

On the bottom of a 9x13 baking dish, spread a thin layer of sauce. Fille each shell with approximately 2 tablespoons of meat filling and place the shell in the pan. Continue until all the shells are filled. Pour the remaining spaghetti sauce over the shells and sprinkle with parmesan cheese.

Cover with aluminum foil and make for 45 minutes or until hot and bubbly!

Serve with a green salad and garlic bread. Enjoy!

Mac & Cheese Stuffed Tomatoes

Well we survived Hurricane Irene...whew! It's still raining and windy this morning, but the worst is over. I will say it was scary at times throughout the night when tornado watches were popping up all over the place. We're stuck at home for most of the day today since there's trees and power lines down. Luckily we didn't lose power and there's no damage to our house or property.

I'm not sure how my vegetable garden faired in the storm, but if you do have some tomatoes laying around this is a great "comfort food" meal.

1/4 lb elbow macaroni
1 small onion, finely chopped
2 Tbsp flour
1 cup chicken stock
1/2 cup skim milk
black pepper
2 cups grated aged sharp cheddar cheese
8 small to medium sized tomatoes, tops cut off and scooped clean
1/2 cup panko bread crumbs

Preheat oven to 400 degrees. Bring a large pot of water to boil. Add the salt and pasta, cooking until just shy of al dente.

In the meantime, saute the onions in a medium sauce pan. Once sauteed, add the flour and cook, stirring for 1 minute. Add the stock and milk. Season with salt and pepper and bring sauce to a bubble. Stir in 1 1/2 cups of the cheddar cheese. Drain the pasta and stir into the cheese sauce.

Spoon the past into the tomato shells. Top with the remaining cheese and sprinkle with bread crumbs. Place on filled tomatoes in a muffin pan (they won't tip over this way) and bake for 12 to 15 minutes or until golden brown on top.

Slightly adapted from: Rachael Ray's Look & Cook cookbook
Recipe swapped on: The Grocery Cart Challenge

Summer Corn Linguine

One of my favorite things about summer is fresh corn! I love being able to stop at a farm stand on the way home from work and pick up a dozen ears of just picked corn. It's so sweet and perfect. This year has been a good year for corn and we've been eating as much of it as we can. I usually just broil it, slather on the butter and sprinkle with some salt.

This recipe was a nice change and something I'll definitely be making again before the summer is over! While the recipe is a little long, it's so worth it!

1 pound linguine (or other flat noodle - whatever you have in your pantry)
6 slices triple-smoked bacon, chopped
6 ears of corn on the cob, shucked
3 shallots, finely chopped
salt and pepper
1 cup half-and-half
2 tsp dried thyme leaves
1/2 cup vegetable stock
few dashes of hot sauce
4 medium tomatoes, seeded and chopped
chopped flat-leaf parsley
1 cup grated parmigiano-reggiano cheese

In a large skillet, heat 1 tablespoon of olive oil over medium to medium-high heat. Add the bacon and cook for a few minutes to crisp the bacon and render it's fat. Once cooked, removed from pan and drain on a paper towel lined plate. Remove 75% of the grease from the pan.

Using a corn scraper (or inverting a small bowl in a larger bowl), scrape the corn off the cob. Add three quarters of the kernels and liquid to the large skillet. Add the cooked bacon and the shallots to the corn. Season with salt and pepper and cook for 5 to 6 minutes until corn is tender. Add the tomatoes to slightly cook.

 Heat a large pot of water to boil. Salt the water and cook the pasta to al dente.

In a food processor, add the remaining corn and puree with the half and half. While the corn is pureeing, add the stock and thyme to the skillet of cooked corn. Reduce heat and then stir in the creamed corn mixture. Reduce the heat to simmer. Cook for 3 to 4 minutes stirring frequently as the sauce will thicken. Add the hot sauce and season once more with salt and pepper.

Drain the pasta and toss with the sauce. Add parsley and about a 1/2 cup of cheese to the sauce. To serve, divide among 4 to 6 bowls and top with the remaining cheese and fresh basil if desired.

Slightly adapted from Rachel Ray's Look & Cook cookbook

Orzo with Meatballs

My husband is not a big fan of spaghetti, so I thought I would be tricky and use orzo instead. It worked! This was a simple recipe to make, but full of flavor. I loved the addition of spinach to the meatballs and the sauce was perfect with the addition of red peppers. This is definitely a recipe I will be making over and over again - but with double the meatballs!

1/2 lb lean ground beef
5 oz package thawed chopped spinach, drained and squeezed dry
1 egg
1/2 cup seasoned bread crumbs
2 Tbsp grated Parmesan cheese
1 1/2 tsp dried oregano
1/2 tsp black pepper
1 Tbsp olive oil
2 large red bell peppers, silvered
4 garlic cloves, minced
1/4 cup water
1 can (28 oz) fire-roasted tomatoes
8 oz orzo

Preheat oven to 400 degrees. Line a baking sheet with alumnium foil and spray with cooking spray. Set aside.

In a large bowl, combine the beef, spinach, egg, bread crumbs, parmesan, 1/4 tsp oregano, 1/4 tsp black pepper unitil well combined. Shape into bite-sized meatballs.

Place the meatballs on the baking sheet and bake turning once for 12 to 15 minutes or until no longer pink and cooked through.

In the meantime, heat the olive oil in a stock pot over high heat. Saute the red pepper and garlic for one minute. Reduce heat to medium and add the water, remaining oregano, black pepper. Cook until the peppers until tender.

Add the tomatoes to the pepper mixture and bring to a boil. Add the meatballs and reduce heat the heat to medium-low and simmer, stirring frequently for 10 minutes to incorporate the flavors.

While the sauce and meatballs are cooking, bring a pot of water to boiling and cook the orzo according to the package instructions. Drain and transfer to a bowl. Spoon the meatballs and sauce over the pasta.

Recipe slightly adapted from: The Rodale Whole Foods Cookbook

Turkey Bolognese over Rigatoni

This is the second recipe using the tangy tomato ragout that I made last week. It was super simple and perfect for a quick dinner especially since we had to take Madeline to the doctor's for an ear check. Unfortunely her appointment did not go well - she had a SEVERE ear infection. I am amazed at how much of a trooper she was and never complained at home. I have to thank daycare because they are the ones who called to tell me she had be saying her ear hurt. She's doing much better and I'm hoping her re-check goes well!

Anyways, back to the food. Bolognese is a very rich and thick sauce. I know my husband would have preferred if I used ground beef, but I had ground turkey in the freezer, so that's what he got!

12 oz rigatoni pasta or any tube shaped pasta
2 tsp olive oil
1/4 cup diced pancetta or turkey bacon
1 1/4 lb ground turkey
3 cups leftover Tangy Tomato Ragout
1 Tbsp dried oregano
1/2 cup grated mozzarella cheese

Cook the pasta according to the package directions. Drain and set aside.

In a large saucepan, heat the olive oil over medium heat. Add the pancetta and cook for 3 minutes, stirring a few times. Add the ground turkey and cook 5 to 7 minutes until cooked through. Drain excess fat. Add the ragout and bring to a simmer for 5 minutes to heat through. Remove from the heat and stir in the oregano.

Divide the pasta into individual serving bowls. Spoon the sauce over the pasta and top with mozzarella cheese. Mangia!

Recipe adapted from Quick Fix Meals by Robin Miller

Four Layer Lasagna

I have been in the mood for lasanga lately and it was perfect since all the ingredients were on sale last week! And an added bonus, we have leftovers for the next 3 days! Cooking isn't high on my priority this week since I'm trying to relax and enjoy my vacation from work.

I bought a pack of Barilla no-boil lasagna noodles and I was little worried. I usually buy regular noodles, boil them and burn my fingers while trying to assemble the lasagna. Today, was not the case! These were so simple to use and I would have had Madeline help me, but the TV was more important than spending time cooking with me today. I think she's tired of me this week especially since she's been saying she's missing Daddy while he worked the last 2 days.

1 box no-boil lasanga noodles (16 sheets)
2 eggs
15 oz container ricotta cheese
4 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
3/4 lb lean ground beef, cooked, drained
2 jars pasta sauce
2 Tbsp dried oregano

Preheat oven to 375 degrees. Spray a 9x13 baking pan with cooking spray, set aside.

In a medium bowl, beat the eggs. Stir in the ricotta, 2 cups of mozzarella, parmesan cheese and the dried oregano.

To assemble the lasagna,

• Spread one cup of sauce on the bottom of the pan.
• Layer 4 uncooked sheets, 1/3 of the ricotta mixture, half of the browned meat, 1 cup of mozzarella and 1 cup of sauce.
• Layer 4 uncooked sheets, 1/3 of the ricotta mixture and 1 1/2 cups of sauce.
• Layer 4 uncooked sheets, the remaining ricotta mixture and browned meat and 1 cup of sauce.
• Layer 4 uncooked sheets, the remaining sauce and mozzarella cheese.

Bake covered with foil until bubbly for 50-60 minutes. Uncover and continue cooking until cheese is melted about 5 minutes. Let stand for 15 minutes before cutting.

Source: Barilla

Spaghetti with Sweet Sausage and Cabbage

I was a little hesistant to make this for dinner tonight....I mean cabbage and sausage with spaghetti? I will warn you, this recipe makes a lot! My husband and I thought it was really good, but it didn't go over well with our little one. She picked out all the cabbage. Oh well, I guess it's ok that she doesn't like every vegetable.

Coarse salt and ground pepper
8 ounces spaghetti
1 tsp olive oil
1 pound sweet Italian turkey sausage, casings removed
1 large red onion, halved and thinly sliced
1 head Savoy or green cabbage (about 2 pounds), halved, cored, and thinly sliced
1 tablespoon white-wine vinegar

In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot. Set aside.

While pasta is cooking, heat oil in a large nonstick skillet over medium-high. Add sausage; cook, breaking up with a wooden spoon, until browned and cooked through, 4 to 6 minutes. With a slotted spoon, transfer sausage to a plate; set aside (reserve skillet with rendered fat).

To skillet, add onion, 2 tablespoons water, and as much cabbage as will fit; season with salt and pepper. Cover; cook until tender, tossing occasionally and adding more cabbage as space becomes available, 6 to 10 minutes.

To pasta, add cabbage mixture and sausage. Toss with enough pasta water to create a sauce. Season with salt and pepper, and stir in vinegar

Recipe from Everyday Food Magazine

Shrimp Scampi Linguine

This was a quick and easy recipe. The sauce is very flavorful and my husband thought it tasted great as leftovers the next day.

1 Tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
1 can (14 oz) low-sodium chicken broth, divided
3 Tbsp flour
1 lb peeled and deveined shrimp
1 Tbsp lemon juice
2 Tbsp butter
1 Tbsp chopped parsley
12 oz linguine, cooked according to package instructions
Red-pepper flakes (optional)

In a large saucepan, heat oil over medium heat. Add onion, cover and cook until soft for about 6 minutes. Add garlic and cook for 1 additional minute.

Pour 1 cup of the chicken broth and the flour into a jar with a tight-fitting lid. Shake to blend well.

Add the remaining broth and the broth-flour mixture into the pan, bring to a boil whisking constantly. Reduce the heat and simmer for 5 minutes. Stir in shrimp and cook for 3 minutes until shrimp are cooked. Stir in lemon juice, butter and parsley. Pour shrimp and sauce over cooked linguine.

Recipe from Parents.com

Portobello Mushroom Stroganoff

I’ve started to participate in the campaign “Meatless Mondays” and cut out meat from our diet once a week. This week was the first week and I made an awesome recipe. It was so good and my husband had two helpings even for a meat and potatoes guy!

2 Tbsp butter
12 oz baby bella mushrooms, cut into bite sized pieces
2 shallots, chopped
½ cup white wine
¾ tub (8 oz) lowfat cream cheese
1 cup lowfat sour cream
1 tsp dried thyme
2 tsp fresh ground pepper
1 tsp salt
Whole wheat egg noodles

Cook noodles according to package and have ready for the sauce. In a non-stick skillet, warm the butter over medium-high heat until it is melted and foamy. Add the shallots and cook until tender. Add the mushrooms and cook. The mushrooms will soak up all the butter – at this point, add the wine.

Add the thyme and black pepper. Cook down the wine until the pan is almost dry. Push the mushrooms to the sides of the pan, making a well. Add the cream cheese and sour cream. Stir the cream cheese and sour cream together until it’s soft and melted. Stir in the mushrooms.
Cook the sauce until it’s hot and bubbly – do not boil. Salt to taste and then toss it with the cooked pasta. Enjoy!

Adapted slightly from Tasty Kitchen


Recipe made by: A Little Bit of Everything

Butternut Squash Macaroni & Cheese

I saw this recipe in the November issue of Parents magazine and thought it would be a great way to eat more butternut squash. It's really mac & cheese with baked butternut squash. I think next time I make it, I'll add breadcrumbs to the top to make a little crust.

2 cups butternut squash cut into cubes (I used a small squash)
2 tsp olive oil
1/4 tsp salt
1/2 lb elbow macaroni
2 Tbsp butter
2 Tbsp flour
1 1/2 cups reduced-fat milk
1 3/4 cups low-fat white cheddar cheese, shredded and divided

Preheat oven to 375 degrees. Toss squash with oil and salt on a foil-lined tray. Bake for 20 minutes or until tender, set aside.

Cook pasta for 2 minutes less than the package directions call for; drain and place in a bowl with squash. Meanwhile, melt butter over low heat. Whisk in flour, cook for 2 minutes.

Slowly whisk in milk. Bring mixture to a boil, then simmer. Cook for 3 minutes, stirring occasionally. Add 1 1/2 cups cheese and stir until melted. Stir cheese sauce into pasta and squash. Season with salt and pepper to taste.

Spoon into a greased casserole dish (or 6 individual ramekins). Sprinkle on remaining cheese. Bake for 10 minutes until cheese on top is melted and browned.

Wagon Wheel Taco Pasta Salad

I made this today for an end of summer party and althought I thought it tasted good, there was still alot left when we left the party. I guess I'll have to try it again at another party and see how it goes.


1 lb wagon wheel pasta

1 can black beans, drained and rinsed

1 10oz pkg frozen corn (no need to thaw if salad is made a couple hours before serving)

2 medium tomatoes, seeded and diced

8 oz shredded Mexican-blend cheese

1 1/2 cups salsa

1/2 cup olive oil

3-4 Tbsp lime juice

1 Tbsp cumin

1 - 2 tsp chili powder

2 garlic cloves, minced

salt & ground pepper to taste

1/2 cup chopped fresh cilantro

Cook pasta al dente according to package directions. Drain and rinse with cold water.

In a large bowl, combine black beans, corn, tomatoes, salsa and cheese. Add the cooled pasta and mix well.

In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over the pasta salad, add the cilantro and mix well. Season to taste with salt and pepper.

Recipe from Cara's Cravings blog.

Mushroom, Tomato & Shrimp Pasta

I made this the other night for dinner and it was good - but so much better as leftovers the next day. It's adapted from a Kraft recipe.

8 oz thin spaghetti

3/4 cup fat free italian dressing

2 cups fresh mushroom, sliced

1 lb uncooked cleaned shrimp

handful of cherry tomatoes

1 Tbsp chopped fresh parsley

Cook pasta according to package. In a large skillet, heat 1/2 cup of dressing over medium heat. Stir in mushrooms, cooking 5 minutes until mushrooms start to cook. Add the shrimp and parsley. Cook 2 minutes or until shrimp are pink and mushrooms are tender. Toss in a handful of cherry tomatoes to warm through.

Drain pasta and add to the skillet. Mix ingredients and stir in the remaining 1/4 cup of dressing. Toss lightly.

Lobster Pasta Salad with Cucumber and Dill

Mother nature treated us to some nice weather last week and I need a little taste of summer. I found this recipe in the March issue of Everyday Food and loved it with a few modifications!

Coarse salt and ground pepper

1/2 lb small shell pasta

8 oz imitation lobster meat (shrimp was called for in original recipe)

1/2 english cucumber, halved lengthwise and thinly sliced

1 Tbsp dried dill

2 Tbsp light mayonnaise

2 Tbsp olive oil

2 Tbsp fresh lemon juice

1 tsp dijon mustard

In a large pot of boiling salted water, cook pasta until al dente. Drain and rinse with cold water to stop the cooking process. Drain again.

Transfer pasta mixture to a bowl; toss with cucumber and dill. In another bowl, whisk together mayonnaise, oil, lemon juice and dijon; season with salt and pepper.

Add dressing to pasta mixture right before serving and toss to coat.

To store, refrigerate pasta mixture and dressing separately, up to 1 day.

Spaghetti with Creamy Turkey Sausage and Mushroom Sauce

This recipe is an adapted from Robin Miller's Quick Fix Meals cookbook. It was really good and made enough for dinner and leftovers for my husband, daughter and myself.

12 oz thin spaghetti (I think any type of pasta would work great!)

1 Tbsp olive oil

3 cloves garlic, minced

2 cups sliced mushrooms (I used baby portobellos, but any combination of mushroom would work)

1 lb sweet or hot turkey or chicken sausage, cut into 1/2 inch pieces

1 tsp dried thyme

1 tsp dried oregano

1/2 tsp salt

1/2 tsp fresh ground pepper

2 cups reduced-sodium chicken broth

1 1/2 cups low fat sour cream

1/2 cup frozen green peas

1/4 cup grated parmesan cheese

Cook pasta according to package directions and drain. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and gook for 1 minute. Add the mushrooms and cook, stirring a few times, until they are tender and releasing juices, about 3 to 7 minutes depending on the mushroom type. Add the sausage and brown on all sides about 5 minutes. Add the thyme, oregano, salt and pepper and stir until well combined and the herbs are fragrant.

Add the chicken broth and bring to a simmer. Reduce the heat to medium-low, partially cover the pan and simmer until the sausage is cooked through, approximately 10 minutes.

Add the peas and simmer 1 minute more. Stir in the sour cream and parmesan cheese and simmer 1 minute to heat through. Remove from heat, with salt and pepper to taste. Stir in the cooked pasta and enjoy!

Pasta e Fagioli

This recipe is from the February 2009 issue of Fitness Magazine. My daughter is a big fan of beans and it's about one of the only ways to get some protein in her besides chicken nuggets & hot dogs. She LOVED it!

1 Tbsp olive oil

1 cup chopped onion

2 garlic cloves, minced

1 tsp dried oregano, crushed

2 carrots, chopped

4 cups low-sodium chicken broth

1-14.5 oz can diced tomatoes with basil, garlic and oregano

1 1/2 cups small bow-tie pasta

2-15 oz cans white cannellini beans, drained and rinsed

1/4 cup grated parmesan cheese

Heat oil in a large pot over medium-high heat. Add the onion, garlic, rosemary and carrots; cook 5 minutes, stirring occasionally, until vegetables soften. Add the broth and tomatoes; bring to a boil. Stir in the pasta and cook 8 minutes or until nearly al dente. Add the beans; cook 2 minutes or until pasta is done. Ladle into bowls and top with cheese.