Asian Beef and Noodle Bowl Filed under ( beef, main dishes, pasta, presto pasta nights, veggies )

My interest in food is still pretty new. Back when I was first married my cart was mostly filled with frozen TV dinners, and boxed meals. Every once and a while I would get all romantic and make my man spaghetti, but that was about the extent! And being poor college students (which we still are!), we felt like it was very important that we buy the biggest crate of ramen noodles we could find. I know, bless our hearts! That huge crate sits in our closet still (can it really go bad?) and I maybe pull one out for my kids about once every six months. I can't bring myself to just throw it out, wasting food is such an abomination in my mind, I wouldn't be able to sleep for days!

So, I was pretty happy to find this recipe, calling for ramen noodles! I like it a lot because you DON'T use the salt laden flavor packet, and it includes a lot of wonderful healthy ingredients like spinach and carrots. You could really mix this recipe up and use chicken, shrimp or even tofu. My kids liked it a lot too, BONUS!

I'll be submitting this to Reeni for Pasta Presto Nights!

Asian Beef and Noodle Bowl
Adapted From Better Homes and Gardens, 30 Minute Meals

Ingredients

4 cups water
2 packages ramen noodles
2 teaspoons chili oil, or any oil plus 1/8 teaspoon cayenne pepper (I didn't even bother with the heat)
12 oz beef flank steak or top round steak, trimmed and cut into bite sized strips
1 teaspoon grated fresh ginger
2 cloves chopped garlic
1 cup beef broth
2 tablespoons soy sauce
2 cups fresh torn spinach
1 cup shredded carrot
1/4 cup fresh cilantro

Directions

1. In a large saucepan bring the water to boiling. If desired, break up noodles, drop noodles into the boiling water. (Save or discard flavor packets). Return to boiling, boil for 2-3 minutes or until noodles are tender but still firm, stirring occasionally. Drain noodles, set aside.

2. Meanwhile, in a 12-inch skillet heat oil over medium-high heat. Add beef, ginger, and garlic; cook and stir for 2 to 3 minutes or until beef has reached desired doneness. Carefully stir beef broth and soy sauce into skillet. Bring to boiling; reduce heat.

3. Add spinach, carrot, cilantro, and cooked noodles, to skillet; stir to combine. Heat through.

Serves 4

Per Serving: 381 cal, 17g fat, 34mg chol, 2g fiber, 30g carbs

Points per Serving: 9

Turkey Lasagna Filed under ( light recipes, main dishes, pasta )

When I started WW I was a little bummed about losing out on lasagna, one of my favorites. And when I found this recipe, I was a little skeptical, because, let's face it, ground turkey just can't stand up to Italian sausage and ground beef. But I'll try anything once, and it turned out to be one of the best lasagne's I've ever made. The trick is to make sure you're seasoning everything just the way you want it before hand, and you won't even miss the heartier meats that you're used to. This entire pan disappeared in a matter of 24 hours, because the leftovers were just as popular as the dinner itself (first sign that it's a winner!). So if you are looking to be a little healthier, but you don't want to give up beloved lasagna, I definitely recommend this recipe!

Slightly adapted from Weight Watchers, Simply the Best

Ingredients

2 tsp olive oil

10 oz ground skinless turkey breast

1 onion chopped

2 garlic cloves minced

1 28-ounce can whole tomatoes, coarsely chopped

1 14 oz can tomato sauce

1/4 cup grated parmesean cheese

1 tsp dried basil

1 tsp dried oregano

1 tsp dried fennel seeds

12 no boil lasagna noodles

2 cups nonfat cottage cheese

1 egg, lightly beaten

1 tsp Italian seasoning

1 tsp garlic salt

1 cup shredded part skim mozzarella

Directions

1. Preheat oven to 350.

2. In a large nonstick saucepan, heat the oil. Add the turkey, onion and garlic. Cook, stirring as needed, until the turkey is browned, and the onion and garlic are soft.

3. Stir in the tomatoes, tomato sauce, parmesean, basil, oregano, and fennel, bring to a boil. Reduce the heat and simmer, uncovered, until flavors are blended and sauce thickens.

4. Combine cottage cheese, egg, Italian seasoning and garlic salt until blended evenly.

5. Spoon one-third of the sauce in the bottom of a 13x9 inch pan; top with 3 noodles; spread with half of the cottage cheese, and top with 3 more noodles. Repeat the layering once more, ending with the sauce. Sprinkle mozzarella cheese evenly on top.

6. Bake, covered for one hour; uncover and bake until cooked through and golden, about 10 minutes longer. Let stand 10 minutes before serving.

Make 8 Servings

Points per serving: 6

Per serving: 275 cal, 5g fat, 2g sat fat, 37 mg chol, 359 mg sod, 31g carb, 2g fiber, 26g prot, 202g calcium

Bowties with Sausage and Roasted Peppers Filed under ( cheese, main dishes, pasta, quick and easy, sausage, veggies )

During these dark days with no oven (long, drawn out sigh) I'm grateful for dinners that can all be done on the stove top like this. Granted, I'd have to use roasted peppers from a jar, but hey, these are tough, oven-less times we're living in.

It's kind of impossible to not like this meal, my kids happily chowed this down. Originally the recipe called for Orecchiette, but there was none to be found at the grocery store, so I found these itty bitty bowties instead, aren't they cute! To lighten it up a bit, I used turkey sausage, which in my mind is just as delicious. I also loved the fresh roasted peppers, they offer a bright and sweet addition to this savory meal. This recipe makes a lot, so when we pulled it out for leftovers, I tossed it in marinara to make it a bit different, and it was just as delicious. This is so great for a quick and easy weeknight meal, enjoy!



Bowties with Sausage and Roasted Peppers
Adapted by Great Food Fast by Martha Stewart

Ingredients

2 medium red bell peppers and 2 medium yellow bell peppers, four flat sides cut off core, ribs and seeds discarded
course salt and fresh ground pepper
1 lb orecchiette, small bowties or other short pasta (next time I would use about 3/4 lb)
2 teaspoons olive oil
1 lb sweet Italian sausage, removed from casings
1 tablespoon butter, cut into small pieces
1/3 cup grated Parmesan cheese

Directions

1. Heat the broiler. Place the peppers, skin side up, on a fol-lined baking sheet; broil 4 inches from the heat until charred, 18-20 minutes. Transfer to a large bowl. Cover with plastic wrap; steam for 2 to 3 minutes. Using a paper towel, rub off the pepper skins, reserving any juices in the bowl. thinly slice the peppers crosswise into 1/4 inch strips; return to bowl. Set aside.

2. In a large pot of boiling salted water, cook the pasta until al dente according to the package instructions. Drain, reserving 1/2 cup of the pasta water.

3. Meanwhile, heat the oil in a large skillet over medium heat. Cook the sausage, breaking it up with a spoon, until browned, 7 to 10 minutes. Add the roasted peppers; cook until heated through.

4. Transfer the sausage mixture to a large bowl; add the pasta, butter, reserved pasta water, and Parmesan. Season with salt and pepper. Toss to combine.

Roasted Butternut Squash Penne with Bacon, Sage and Balsamic Vinegar Filed under ( bacon, main dishes, pasta, squash )

I'll be honest, when I found this recipe, all I could see in the title was BUTTERNUT SQUASH and BACON. Yeah, that's all it took, I'm not a difficult sell when it comes to those ingredients.

This is one of those dishes that just screams fall. With it's earthy sage, tangy and rich balsamic, and of course creamy butternut squash, you'll be savoring nothing but autumn goodness. I don't even need to mention the fact that it also has bacon in it too, do I?


Roasted Butternut Squash Penne with Bacon, Sage and Balsamic Vinegar
By Cuisine and Home

Ingredients

1 lb butternut squash, peeled, seeded and cut into 1/2 inch cubes (might I suggest precut butternut squash at the store, it will save you loads of time, and perhaps a finger)
2 TB olive oil
2 TB balsamic vinegar
salt and pepper
8 oz thick-sliced bacon, diced
8 oz dry penne
2 tsp. minced garlic
1/2 cup grated Parmesan
2 TB thinly sliced fresh sage
Balsamic vinegar

Directions

Preheat oven to 450

Toss squash with oil, vinegar, salt, and pepper. Transfer to a baking sheet and roast until tender and beginning to caramelize, about 15 minutes (stir squash halfway through roasting); set aside.

Cook pasta in a large pot of boiling salted water according to package directions. Drain pasta reserving 1/2-1cup pasta water; set aside.

Cook bacon in a saute pan over medium heat until crisp, about 15 minutes. Transfer bacon to a paper-towel-lined plate; discard drippings. Add garlic to pan, cook 1 minute.

Add roasted squash, pasta, and bacon to garlic, tossing to combine and heat through. Add pasta water, 1/4 cup at a time, until it loosely coats pasta.

Off heat, toss pasta with Parmesan and sage. Garnish each serving with a drizzle of balsamic vinegar.

Scallops with Lemon-Basil Sauce Filed under ( lemon, light recipes, main dishes, pasta, scallops, seafood )

How hard to you guys work to make something that the whole family likes? I usually do my best to find things that are delicious, as well as family friendly, but then I find recipes like this. Yes, I'm the only one in my family that likes scallops. Yes, they are expensive. Yes, I am going to make them anyway and let my family fend for themselves.

Before you judge, we were going to have leftovers anyway, so c'mon, let a girl treat herself.

This was actually my first time making scallops, but after this dish, it will definitely not be my last. The trick is to not overcook them, or undercook them. I read once that if they have a nice spring to them when you press on them, they're done. I loved the freshness and simplicity of these scallops, such a bright and cheerful dish! I served this over a bed of angel hair that I tossed in butter and Parmesan cheese. Pure soft and velvety heaven.


Scallops with Lemon-Basil Sauce
By Fresh Food Fast Weeknight Meals, by Cooking Light (of course!)

Ingredients

1 large lemon
1 1/2 lbs large sea scallops
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon butter, divided
3/4 cup dry white wine
1 tablespoon water
1/2 teaspoon cornstarch
1 tablespoon finely chopped fresh basil

Directions

1. Finely grate lemon rind, reserving 1/4 teaspoon. Squeeze lemon, reserving 2 tablespoons juice. Pat scallops dry with paper towels.

2. Sprinkle scallops with 1/8 tsp each salt and pepper. Melt 2 tsp butter in a large nonstick skillet over medium heat. Add scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; keep warm.

3. Add wine and reserved lemon juice to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring to loosen browned bits from bottom of pan. Combine water and cornstarch; add to pan. Cook, stirring constantly, 2 minutes or until sauce begins to thicken. Add reserved lemon rind, remaining 1 tsp butter, remaining 1/8 tsp each salt and pepper, and basil. Remove from heat. Serve over scallops.

Serves 4: 5 oz scallops and 1 tablespoon sauce

Per Serving: 185 cal, 4g fat, 28.9g prot, 7g carb, 0.7g fiber

Points Per Serving: 4

Baked Chicken and Ziti Filed under ( freezer meals, light recipes, main dishes, pasta )

Again, I'm sorry about the poor photography on my blog, it's a talent I have yet to develop!

This is one of those recipes that has become an ever-occurring incidence in our home. It's rich, wholesome, LOWFAT, and the kids love it. The best thing about this recipe is that after I make it once, I always have enough ingredients to make it again and freeze it, (or you could be smart about it, double the recipe and do it all at once, why didn't I think of that!) When I made it the second time to freeze it, I put it in two 8x8 disposable pans, covered it in foil and wrote the baking directions. It's a meal that keeps on giving!

Adapted from Weight Watchers, Simply the Best

Ingredients

2 boneless skinless chicken breasts, cooked and cubed
2 cups ziti
2/3 cup fat free ricotta cheese
1 onion diced
2 cloves garlic minced
1 can diced tomatoes
1 can tomato sauce

1 TB Italian seasoning (I also love pizza seasoning in this)

1/4 tsp black pepper

1/3 cup mozz cheese

2 TB parm cheese

Directions

1. Preheat oven to 375.

2. Spray a large nonstick skillet with cooking spray. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes. Add the tomatoes, Italian seasoning and pepper; bring to a boil. Reduce the heat and simmer, uncovered, stirring as needed, until the mixture is thickened slightly, 8-10 minutes.

3. Meanwhile, cook the ziti according the package directions. Drain and mix with the ricotta cheese.

4. Pour half of the tomato mixture into a 13x9 inch pan, layer with ziti mixture, the chicken and the remaining tomato mixture. Sprinkle wih the cheese. Bake until hot and bubbling and the cheese is melted, 15-20 minutes.

4 Servings

Serving Size-1/4 of casserole

381 cal, 5g fat, 2g sat fat, 40mg chol, 209mg sod, 52g total carbs, 3g dietary fiber, 31g prot

7 Points per serving

Chicken Tetrazzini Filed under ( light recipes, main dishes, meat, pasta )

I really liked this recipe because, it's lowfat and WW friendly for one, but it also act as a great "blank slate" for whatever extra flavors you want to add to it. You could easily sub tuna, or even steak for a different, but delicious casserole.

When I made this, I added red pepper flakes for a bit of heat, as well as some garlic salt (of course). It was warm and comfy in our bellies, and the kids loved it, which always makes it a winner!

Ingredients
2 tsp unsalted stick marg
2 celery stalks, diced
2 scallions, thinly sliced
1 TB all purpose flour
1 cup skim milk
1/3 cup shredded reduced fat cheese
1 cup cubed skinless, boneless chicken breast
1 cup cooked elbow macaroni
1/2 cup frozen peas
7 fat free saltine crackers crumbled (I used breadcrumbs)

Directions
1. Preheat oven to 350
2. In a large nonstick saucepan melt the marg. Add the celery and scallions; cook, stirring as needed, until softened, about 4 minutes.
3. Add the flour and cook, stirring constantly, until lightly browned, about 1 minute. Stir in the milk and cook, stirring constantly, until the mixture boils and thickens, about three minutes. Add the cheese and stir until melted.
4. Stir in the chicken, macaroni, and peas; cook, stirring as needed, until heated through and the peas are thawed, about 3 minutes. Transfer to a 1 1/2 quart casserole; top with cracker crumbs. Bake until crackers are lightly browned, about ten minutes.

Makes 2 servings
Serving Size: 1/2 of casserole
Per Serving: 406 cal, 10g fat, 4g sat fat, 64 mg chol, 410mg sod, 3g fiber
8 points per serving

Grilled Pesto Salmon-Orzo Salad Filed under ( Beans, light recipes, pasta, pesto, salad, seafood )

Have you ever tried a recipe and expected NOT to like it? Yeah well, I have. It's not that I pick a recipe and think "that looks disgusting! I'm gonna make it!" Usually it starts out looking good, fun, or adventurous, but as it all comes together in the kitchen, it becomes pretty apparent that this wasn't the dish for us. That's kind of how I felt walking into this one. It has all the makings of a delicious dish, but once all of the ingredients were bought and my sleeves were rolled up, I just wasn't feeling that confident.

I love it when my instincts are wrong, at least in this scenario. Not only did I love it, my slightly picky husband and really picky kids loved it. A hearty, yet fresh and light salad that is full of flavor and texture. I really loved the roasted sweet bites of cherry tomatoes, with the salty salmon and orzo, creamy beans and bitter arugula. Such a great blend of flavors. If you're looking for a break from all of the comfort foods of fall, I highly recommend this one!


Grilled Pesto Salmon-Orzo Salad
From Cooking Light

Ingredients

2 6 oz skinless salmon fillets
1/4 cup commercial pesto, divided
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
2 (1/2 inch thick) sweet onion slices
1 1/2 cups grape tomatoes
cooking spray
1 cup uncooked orzo
1 (15.5 oz) can cannellini beans, rinsed and drained
2 cups firmly packed arugula
2 tablespoons fresh lemon juice

Directions

1. Brush fish evenly with 2 tablespoons pesto; sprinkle with salt and pepper. Brush 1 tablespoon pesto over onion slices. Toss tomatoes with remaining 1 tablespoon pesto, and place on a 12-inch square of heavy-duty foil. Fold edges of foil up around tomatoes to form a bowl, keeping tomatoes in a single layer. (Do not completely enclose).

2. Place salmon, onion slices, and foil bowl with tomatoes on a grill rack coated with cooking spray. Grill 14 minutes, or until salmon is desired degree of doneness, onion is tender, and tomatoes begin to burst, turning salmon and onion after 7 minutes.

3. Cook Orzo according to package directions. Drain. Combine orzo, beans, arugula, and lemon juice in a large bowl.

4. Using a fork, gently break salmon into large chunks, and chop onion slices. Combine Orzo Salad with Arugula and White Beans, salmon, onion, tomatoes, and accumulated tomato juice. Toss gently; sprinkle with pepper. Serves 6

P.S. The Oatmeal, one of my favorite websites I visit for a laugh just came out with THIS new sketch. It's called Why I Don't Cook at Home. Something you probably can't relate to, but I imagine you'll get a kick out of it just the same!

Pumpkin Ravioli with Gorgonzola Cream Sauce Filed under ( cheese, main dishes, nuts, pasta, pumpkin, ravioli )

She's alive! Wow, admittedly that was a longer break then I intended. In all honestly I wasn't sure if I was going to make it back, but I missed you guys too much! And thank you for all of your sweet comments and emails. Each of them really made my day. I'm going to do my best to get caught up with all of you too, I have no doubt that I have missed out on a lot.

I recently joined a food group with some of the girls out here. Each month a special ingredient is picked, and we all try to contribute to a big meal with that ingredient. The theme for October was pumpkin, and while I usually think of baked goods when it comes to pumpkin, there was a surprising amount of savory dishes there. Who knew pumpkin could be so versatile!

Since I've been excited to try different kinds of ravioli, I thought it would be fun to make a pumpkin ravioli with a pungent blue cheese sauce. It turned out delicious with wonderfully contrasting flavors, but I'll be honest, they were a pill to make! Since the pumpkin is the thinnest filling I've ever used, it made the ravioli tough to seal, so a lot of them ruptured during boiling. Luckily I finally got the hang of it and ended up with a good batch. It was well worth the work, they turned out delicious.

If you'd like to check out the blog to our food group, click here. Enjoy!


Pumpkin Ravioli with Gorgonzola Cream Sauce

For Pasta:
1 cup semolina flour
1 cup white flour
2 eggs
1 tsp oil
1 tsp water

Combine flours and make a well. Beat eggs, oil and water, pour into center of well. Mix and knead until a stiff dough. Add more water if needed. Wrap in plastic wrap and rest in fridge for at least 30 minutes (I do it over night to save time).

For filling:
1 1/2 pound pumpkin
2 tablespoons softened unsalted butter
1 egg yolk
1/4 cup grated Pecorino Romano cheese
1 tablespoon minced fresh sage
Freshly grated nutmeg to taste
Salt and freshly ground black pepper to taste

Preheat the oven to 350 F. To make the filling; quarter the pumpkin, removing the strings and seeds and place, flesh side down, on an oiled baking sheet. Bake for 35 minutes, or until tender. Peel and puree flesh. Add egg yolk, cheese, sage, nutmeg and salt and pepper to taste.

To make ravioli, divide dough into eight pieces. Roll two pieces into 1/8 inch strips, or on the setting of 5 on your pasta roller. Lay out one strip of dough on cutting board, place 1 tsp filling on dough about an inch apart (you'll make about four to five raviolis per strip of dough). Brush water around the outside of the filling, lay second strip of dough on top and seal, forcing out any air bubbles. Using a knife, or pasta roller, cut out ravioli. Allow ravioli to dry for 10 minutes before boiling.

Bring a large pot of water to a boil, add a generous amount of salt. Gently place ravioli in water, cook for 10 minutes. Drain.

For Sauce:
1/4 cup heavy cream (I used fat-free half and half)
4 oz Gorgonzola
1/8 cup chicken broth
1 garlic clove

Over a double boiler, place Gorgonzola, allow to melt partially. Whisk in cream and broth and garlic clove whole. Cook for 3-4 minutes, remove garlic clove. Toss over pasta and serve immediately. I added toasted pine nuts as well.

Turkey and Gorgonzola Gnocchi Filed under ( cheese, main dishes, pasta, turkey )

Please forgive the completely underwhelming picture of this dish. I contemplated whether or not to even share it since the picture is so lame, but it tasted so good that I just had to!

I love gnocchi, so does every else in my family, my kids call them pillows! I found this recipe in a Racheal Ray cookbook, and it actually calls for ground beef, but regardless of the fact that turkey is less fattening, I think the tenderness of the turkey paired better with the soft pillows! I also didn't have fresh sage, so I just used ground and it was delicious.

Definitely try this, it's a family pleaser!

Turkey and Gorgonzola Gnocchi
Adapted from Racheal Ray's Big Orange Book

Ingredients

4 tablespoons olive oil
1 pound ground turkey
salt and pepper
1 large onion chopped
2 garlic cloves, finely chopped
3/4 cup dry white wine
1 cup chicken stock
10 fresh sage leaves, chopped or 1 teaspoon ground sage
1 cup crumbled Gorgonzola
1 (12-16 oz) package gnocchi, fresh or frozen
a handful of fresh parsley, chopped

Directions
1. Bring a large pot of water to a boil over high heat for the pasta.

2. While the water is coming to a boil, heat 1 tablespoon of the olive oil in a medium skillet over medium-high heat. Add the turkey, season with salt and pepper, and cook until it is very well browned, about 5 minutes, breaking it up into bite-sized crumbles with a wooden spoon.

3. Add the onion and garlic to the pan and soften for 5 minutes; adjust the salt and pepper, add the wine to the pan, and stir for 1 minute. Stir in the stock and sage, then add the Gorgonzola. Reduce the heat to low.

4. Salt the boiling water well and add the gnocchi. Cook for 2 to 3 minutes until they float, then drain well and add to the skillet with the beef and cheese. Toss to combine. Top with the chopped parsley.

We're getting ready to take off to spend Halloween with my best friend from HS and her family for Halloween. I'm very excited! I hope you all have a wonderful and safe Halloween weekend!!

Riconee Filed under ( main dishes, pasta )

Life just wouldn't be as great without pasta, agreed? My mom used to make this for us all the time, and I love it. It's very similar to lasagna, the biggest difference being that it's made with shells, but it still holds it's own as being a unique and comforting dish.

3 cups medium shells

1 egg, slightly beaten

1/4 cup +2 TB Parm cheese

1 lb ground beef

1 medium onion chopped fine

1 16 oz can tomatoes

1 6 oz can tomato paste

1 tsp oregano

1 tsp parsley

1 tsp basil

1 tsp salt

1 tsp pepper

2 cups shredded mozzerella

1 cup shredded swiss cheese

1/4 cup cottage cheese

Cook shells, rinse w/ cold water, let cool and stir in egg and 1/4 cup parm. Brown beef and onions until tender and add tomatoes, paste and spices. Cover and simmer 30 minutes. Combine all cheeses and mix together. In 13x9 inch pan, layer shell mixture, half cheese mixture, then half meat mixture. Repeat. Sprinkle top w/ 2TB parm. Bake at 375 for 20-30 minutes.

Cheeseburger Pasta Filed under ( cheese, light recipes, main dishes, pasta, presto pasta nights, turkey )

I do have to hand it to my family, they are good sports when it comes to dinnertime. Seeing as I love to experiment with new dishes often, they get to be my guinea pigs. Sometimes my experiments turn out great, and sometimes they are epic failures, but either way my sweet family will eat it and smile.

So, to thank them I like to find recipes like this that I know everyone will like. This was a really fun dish, to eat and to make. It's pasta with all the classic flavor of cheeseburgers. Instead of beef though, I used ground turkey to lighten it up a bit. I think what really made this dish stand out what the use of relish. I LOVE pickles on my burgers, so the relish really did make it taste like I was eating a cheeseburger. If only I wasn't watching my calories, I would throw in some bacon for a Bacon Cheeseburger Pasta, now that's what I'm talking about!

Cheeseburger Pasta
Adapted From Taste of Home Healthy Cooking Aug-Sept 2009

Ingredients

1-1/2 cups uncooked penne pasta
3/4 lb lean ground turkey
2 TB finely chopped onion
1 can (14 1/2 oz) diced tomatoes
2-3 TB dill pickle relish
2 TB prepared mustard
2 TB ketchup
1 tsp steak seasoning
1/4 tsp seasoned salt
3/4 cup shredded sharp cheddar cheese
chopped green onions, optional

Directions

1. Cook pasta according to directions on the box. Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Drain pasta, add to meat mixture.

2. Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

3. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired.

I will be submitting this to Girlichef for Presto Pasta Nights.

Grilled Chicken and Pesto Farfalle Filed under ( main dishes, pasta )

Oh be still my beating heart! I knew when I saw this recipe that I was going to HAVE to make it. I LOVE pesto, and just when I thought nothing could beat the homeade stuff (I'm pretty proud of my pesto), I found a brand at the grocery store that was pretty dang good! Now I have a little left over to spread over my bread, mix in with my eggs, or just eat off with a spoon (no I would never do that...or would I!). Anyway, it's Buittoni, and it's in the refrigerator section, often with their specialty foods. If you are a pesto lover, you will love this recipe.

This recipe comes from Cooking Light and makes a TON. Even when halving it, I still ended up with about two servings leftover. Just thought you should know! :-)

Ingredients

1 3/4 pounds skinless. boneless chicken breast halves

1 tsp salt divided

3/4 tsp freshly ground black pepper divided

Cooking spray

20 ounces uncooked farfalle (bowtie pasta)

1 TB butter

3 garlic cloves minced

1 1/2 cups 1 % low-fat milk, divided

2 TB all purpose flour

1 (3.5 ounce) jar pesto-about 1/3 cup (I used quite a bit more!)

3/4 half and half (get fat free, it's just as good)

2 cups (8 ounces) shredded fresh Parmesan cheese, divided

4 cups halved grape tomatoes (about two pints)

1/2 cup chopped fresh basil

Directions

1. Prepare grill to medium high heat.
2. Sprinkle chicken evenly with 1/4 tsp salt and 1/4 tsp pepper. Place chicken on grill rack coated with cooking spray; grill 10 minutes, or until done, turning after 6 minutes. Remove from grill; let stand 5 minutes. Cut chicken into 1/2 inch pieces; keep warm
3. Cook pasta according to package directions, omitting salt and fat. Drain in colander over a bowl, reserving 1/4 cup cooking liquid. Place pasta in a large bowl.
4. Heat butter in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring occasionally. Combine 1/2 cup milk and flour in a small bowl, stirring with a whisk. Stir in pesto. Gradually add remaining 1 cup milk and half-and-half, stirring constantly with a whisk. Cook 8 minutes or until sauce thickens, stirring frequently. Add 1/4 cup reserved cooking liquid, remaining 3/4 tsp salt, remaining 1/2 tsp pepper, and 1 cup cheese; stir until cheese melts.
5. Add chicken and sauce to pasta, tossing well to coat. Add tomatoes and basil; toss gently. Sprinkle with remaining 1 cup cheese. Serve immediately. Yield: 10 servings.

Ziti with Spinach, Cherry Tomatoes, and Gorganzola Sauce Filed under ( main dishes, pasta )

This month's edition of Cooking Light was EXCELLENT. Of course, that magazine rarely disappoints. This recipe was so good that even my kids, and hubby liked, which made it even more of a winner. It has gorganzola, which is a type of bleu cheese, only I like it more because the flavor is richer and the cheese is creamier, mmmmm, mouth watering just thinking about it. And another bonus is you usually have a little cheese left over for salads and things.

(I doubled the recipe for my family of three and a half, and we ended up with one small serving left over).

4 ounces uncooked ziti

1/2 tsp extra-virgin olive oil

1 cup cherry tomatoes halved (I used a regular vine ripened tomato, and it was a bit watery, so if you can't get cherry tomatoes, use a plum or roma tomato, they have a lot less juice)

1/4 tsp salt

1/8 tsp crushed red pepper (this is actually a pretty important ingredient, try not to skip it)

1 garlic clove minced

6 TB half and half (you can find it in fat free form)

3 TB gorganzola crumbled

1 cup fresh spinach

1. Cook pasta according to directions. Drain.

2. Heat extra-virgin olive oil in a large non-stick skillet over medium heat. Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook one minute, stirring occasionally. Stir in half-and-half and Gorganzola cheese; cook 2 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta; cook one minute or until spinach welts, tossing occasionally.

2 Servings

Cold Sesame Noodles with Chicken and Cucumbers Filed under ( chicken, light recipes, main dishes, pasta, quick and easy )

You know, I've always considered myself a dinner person. Many times my breakfasts and lunch were just whatever I could pull out of the fridge, and often eaten standing up! But just in the last few weeks, I've come to really appreciate lunch as a meal that can be downright therapeutic.

I feed my kids first, get their needs met, and I may even put them down for a nap, so the house is quiet. Then I take my time, selecting my ingredients, chopping veggies, preparing my Diet Coke, on ice, with lime, and then I sit. I gather my thoughts, savor the tastes, listen to music and completely indulge in the sanctity of my meal. It's become one of my favorite parts of the day, something that I hope continues for a long time.

I loved these noodles for lunch. The weather here has still been fairly warm, so they were the perfect, refreshing break that I was looking for. I liked mine with a good amount of sweetness, which I didn't get in my sauce. But a little drizzle of honey right on the noodles made them just right. Happy lunching!

Cold Sesame Noodles with Chicken and Cucumbers
Found in Cooking Light September 2009 edition

Ingredients

8 oz uncooked dried Udon noodles
1/4 cup rice vinegar
2 TB dark sesame oil
2 TB low sodium soy sauce
1 TB honey
2 teaspoons sambal oelek or chile paste with garlic
1/2 teaspoon bottled fresh ginger
2 cups shredded rotisserie chicken breast
2 medium cucumbers, halved lengthwise and sliced
6 TB chopped green onions
3 TB chopped dry roasted peanuts
chopped cilantro

Directions

1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.

2. Combine rice vinegar and the next five ingredients (through ginger) in a large bowl, and stir with a whisk. Add noodles, chicken, and cucumbers to bowl; toss gently to coat. Top with green onions and peanuts.

Serves 6: 1 cup noodle mixture

Per Serving: 301cal, 9.2g fat, 21.5g prot, 3.1g fiber, 40mg chol, 2.3mg iron

Points Per Serving: 6

Fresh Tomato, Sausage, and Pecorino Pasta Filed under ( cheese, light recipes, main dishes, pasta, sausage )

There are so many good recipes out there, so many things to try, that I rarely make the same dish twice, even when I love it. But I'm making this pasta again tomorrow! It.was.so.good, I just don't know how else to put it. Fresh tomatoes, fresh basil, penne pasta and lots of cheese, I don't think life gets any better.

The only change I made to this recipe was using turkey sausage instead of regular, which only lightened it up and did not compromise the taste at all.

Fresh Tomato, Sausage, and Pecorino Pasta
Found in Cooking Light September 2009

Ingredients

8 ounces uncooked penne
8 ounces sweet Italian sausage
2 teaspoons olive oil
1 cup vertically sliced onion
2 teaspoons minced garlic
1 1/4 pounds tomato, chopped
6 tablespoons grated, fresh pecorino Romano cheese, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup torn fresh basil leaves

Directions

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook four minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt and pepper. Sprinkle with remaining 1/4 cup cheese and basil.

Serves 4: 2 cups pasta, 1 tablespoon cheese

Per Serving: 389 cal, 10.7g fat, 21.6g prot, 4.5g fiber, 27mg chol

Points per Serving: 8

Harvest Spaghetti Filed under ( light recipes, main dishes, pasta, quick and easy, veggies )

Hello my friends! I'm back...kind of. We are home from vacation, and while it was such a good time, it's also very nice being home. Now we have one more visit from Glenn's parents, and then I am going to be spending the month of September hibernating like a bear!

I missed you all and your mouthwatering creations. I am going to be doing my best in the next few days getting caught up, and I really look forward to seeing what you've all been up to!

My mom and I had so much fun getting in the kitchen together and putting together some delicious meals. Okay, I'm going to be honest, she did most of the cooking, while I tasted, learned and marveled. That woman can cook! This, however, is a dish we made together and we both enjoy so much. It's a spaghetti dish packed with tons of veggies and whole wheat noodles. It's satisfying, rich, and oh so good for you. It's a good thing too, because the majority of the trip was spent eating things that, well, were not!

Harvest Spaghetti

Ingredients

1 onion, chopped finely
3 cloves garlic, minced
1 green pepper, chopped
1/2 zucchini, either grated, or diced finely
1/2 yellow summer squash, grated, or chopped finely
1 cup white or cremini mushrooms, chopped
1/2 can olives, chopped
1 pound lean ground beef, turkey, or sausage, cooked and drained
fresh basil, torn
1-2 tablespoons Italian Seasoning
1 teaspoon fennel seeds
1 14 oz can tomato sauce
1 14 oz can diced tomatoes
salt and pepper to taste

1 medium sized box whole wheat spaghetti, cooked and drained

grated Parmesan cheese

Directions

Heat olive oil in a large skillet. Saute onions, garlic and green peppers for 2-3 minutes, until they begin to soften. Add zucchini, squash and mushrooms, cook until vegetables are soft. Add olives, beef, Italian seasonings, and fennel, stir until combined. Add tomato sauce, diced tomatoes, and salt and pepper. Simmer for 10-20 minutes, or until sauce reduces and thickens to desired consistency (I like mine nice and thick).

Pour sauce over individual helpings of spaghetti noodles and top with Parmesan cheese. Enjoy!

Chicken Ravioli with Red Sauce Filed under ( cheese, chicken, main dishes, pasta, ravioli )

My baby girl just turned five a few weeks ago, whyyyyyy do they get older?

Anyway, for the night of her actual birthday I told her that I would make anything she wanted for her birthday. In my mind I'm expecting an answer like "corndogs!" or "macaroni and cheese!". But I should know better. My daughter is actually a bit of a foodie, she loves to watch cooking shows with me, LOVES to help in the kitchen, and loves to learn about different ingredients and techniques.

You should have seen this girl, practically shaking with options, until she finally blurts out, RAVIOLI! But not just any ravioli, chicken ravioli...with red sauce...and I want to make them with you mommy!

I guess we're making ravioli!

Never to fear though because just two weeks prior I had purchased a good old fashion pasta maker at the most magical place on earth (Williams Sonoma Outlet), for dirt cheap, and had actually been chomping at the bit to try it.

Pasta dough itself is actually really easy to make. One cup white flour, one to two cups semolina flour, mixed and made into a well. In the center you pour two eggs that have been beaten with one tablespoon of oil and two to three tablespoons of water. Gently mix it together until you are able to knead it into a dough (this is where the kids come in!).

You can add a few more drops of water if it doesn't all come together. Wrap it up in plastic wrap and let it sit in the fridge for at least thirty minutes. Take it out and divide it into six sections. Roll sheets two at a time. We made the mistake of flouring the dough the first time, don't do it. It needs to be a bit sticky so the rollers will grab it. Roll the dough on the largest setting (ours is seven) two or three times. It will roll out better each time, so don't get discouraged, plus the more you do it, the better you'll get. After that, change the setting to four, and roll it a final time for a thin pasta sheet, it sounds like a lot more work then it really is.

I'll be honest, I didn't measure any of my filling ingredients, but I don't actually think it's very important when making ravioli filling. In my processor I blended about a cup and a half of rotisserie chicken, two cloves of garlic, a big scoop of ricotta, a handful of shredded provolone, a handful of grated Pecorino Romano, and some salt and pepper. It blended and bound together very well, almost into a paste. I only wish that I had added some fresh parsley or basil. Once your pasta sheets are rolled, place about a tablespoon of filling an inch apart.

Brush a small amount of water on dough around the filling to help bind the top layer of dough. Place the top layer on and press dough down, releasing any air bubbles and closing around filling. I spent quite a bit of time making sure it was pressed down tightly. then you can you a knife, or your cute ravioli roller that you bought years ago with good intentions, and cut out your shapes. You can go fairly close to the filling when cutting. Then set them aside to dry. They need to dry for at least ten minutes before you boil them.

Gently place your ravioli in a well salted pot of boiling water. I only boiled a half batch at a time, and they boil for ten minutes. To my surprise not a single one burst during cooking!

The sauce was just a store bought marinara, but ended up being a delicious combo with our chicken ravioli. Despite the fact that this did not taste exactly like the Chef Boyardee that my daughter is used to, she ate all of it and was quite pleased with herself. This was a lot of fun to make with her. Cooking has become a lot of fun now that I get to do it with my kids.

Club Pasta Filed under ( main dishes, pasta )

I've already posted this recipe on my regular blog, but I had to post it on this one because I LOVE this dish. I made it one night while just trying to clean out my cupboards. Since then I have made it several times, the family loves it. The measurements are estimates, I pretty much throw in what I have, so be sure to make it according to your own taste. Enjoy!

Club Pasta

1-2 cups of favorite small pasta (bowties are my fave, but macaroni, penne, rigatoni, small or med shells also good)

8-10 medium tomatoes seeded and dices (use vine ripened if you can)

2 garlic cloves

1-2 cup diced cooked chicken or turkey

1/2-1 cups bacon bits (I really like the FRESH store bought bacon bits, but stay away from the dehydrated salad toppings)

1/2-1 cups shredded mozzerella or provolone cheese

1/4-1/2 cups parm cheese

1-2 TBS fresh parsley if available,

garlic salt and black pepper to taste (I put garlic salt in just about everything!)

Prepare pasta according to directions. In 1-2 TB olive oil saute tomatoes, and garlic for 1-2 minutes, until both are soft. Add chicken, bacon bits pasta and cheeses. Season with pepper and garlic salt to taste. Add parsley right before serving. Enjoy!

Coming Back With Some Food Reviews Filed under ( Breakfast, fruit, main dishes, pasta, pizza, review )

Hi everyone! It's so good to be home, although jet lag is a beast! Who would have thought that three measly hours could cause so much damage. Hopefully we'll be back to a more normal schedule soon, but in the meantime, we're enjoying a little vacation after our vacation.


Over the last few months I've been able to sample a few more new products sent to me by Foodbuzz. These are way overdue, but hopefully still useful. The first one was Mushroom Ravioli from Buitoni. I didn't do a whole lot with this ravioli except drizzle a bit of olive oil and Pecorino Romano so that I could really focus on the pasta.

It. Was. So. Good.

My husband and I enjoyed this together, and there was absolutely no dialogue between us because we were too busy stuffing our faces. If you need a quick, inexpensive, and delicious dinner, I highly recommend this stuff. It looks like Buitoni has quite a few types and flavors of pasta that look just as delicious.



The second product I was able to sample were these Eggo Fruit Pizzas. I have to say, I loved the idea. A whole wheat waffle, topped with yogurt, granola and berries, a delicious combination. However, I wasn't crazy about the actual product. The waffle was a bit chewy, the yogurt flavorless, and the berries few and warped by the effects of the microwave. I would love to recreate it, but unfortunately, I don't see myself purchasing it again.

I hope you've all enjoyed your summers so far. I'm going to do my best to catch up with you all in the next few days, I'm excited to see what you've been up to! I've got a nice and healthy line up planned since I've got a few ~ahem~ vacation pounds to get rid of. Can't wait to see how it goes. Enjoy your week everyone, I'll be chatting with you soon!