Cheese Stuffed Shells

From foodnetwork Magazine.

I made this last night. It's a pretty good vegetarian meal (youre supposed to use tofu but I opted NOT to use it). It's not quite as good as Jan's Lasagna but thats because it's better for you :) Imagine that! I halfed it and it made plenty for us, we have a little more than half a pan left. I'll let you know how leftovers are.

Ingredients
For the Sauce:
Kosher salt
2 tablespoons extra-virgin olive oil
1/2 cup grated carrot
1/2 cup grated zucchini
1 small onion, finely chopped
1/2 cup chopped celery
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
Freshly ground pepper

For the Shells:
1 12-ounce box jumbo pasta shells
8 ounces silken tofu, mashed (I just omitted this and added more mozz cheese :)
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 1/2 cups cottage cheese
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 large egg, lightly beaten
1 clove garlic, minced
Kosher salt and freshly ground pepper
Cooking spray

Directions
Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the carrot, zucchini, onion and celery and saute until soft but not brown, 5 minutes. Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt and pepper.
Meanwhile, prepare the shells: Add the pasta to the boiling water and cook for 8 minutes; drain. Mix the tofu, spinach, cottage cheese, parmesan, 1/2 cup mozzarella, the egg and garlic in a medium bowl and season with salt and pepper.
Mist a 9-by-13-inch baking dish with cooking spray. Spread about 1 cup of the sauce in the dish. Stuff the cheese mixture into the shells and place in the baking dish, open-side up. Pour the remaining sauce over the shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1 cup mozzarella and bake for 15 minutes. Let cool slightly before serving.

Taco Macaroni

From Simple and Delicious

* 6 Servings
* Prep/Total Time: 30 min.

Ingredients

* 1 package (16 ounces) elbow macaroni
* 1 pound ground beef
* 3/4 cup chopped onion
* 1 can (14-1/2 ounces) diced tomatoes, undrained
* 1 can (10-3/4 ounces) condensed tomato soup, undiluted
* 1 can (8 ounces) tomato sauce
* 1 envelope taco seasoning
* Shredded cheddar cheese

Directions

* Cook macaroni according to package directions. Meanwhile, in a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.
* Stir in the tomatoes, soup, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened.
* Drain macaroni; stir into meat mixture and heat through. Sprinkle with cheese. Yield: 6 servings.

I know it sounds kinda weird, but we love this. It makes a lot for just the 4 of us, so I will make the whole batch of sauce and freeze half of it, and then just make enough noodles for us.

Spring Shells and Cheese AKA Grownup Macaroni :)

This grown up mac & cheese from food network is SUPER good. I didnt know if Kyle would like it much, but what do you know he ate ALL the leftovers and then asked me to make it again 1 day later and ate all those leftovers too. Yes, I think this one is a keeper!!

I halfed it and it was enough for 2 meals. And I also added chicken to make it more of a complete meal and we had fruit on the side. It was a pretty satisfying meal :)

Ingredients
2 pounds medium zucchini
Kosher salt
1 stick unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
Freshly ground black pepper
6 cups whole milk (I used 2%)
4 sprigs fresh thyme
3 bay leaves
Grated zest of 1/2 lemon
1 pound medium pasta shells
4 shallots, minced
2 large egg yolks, lightly beaten (I just used one whole egg even when I halfed it, for extra protein)
4 ounces parmesan cheese, grated (about 1 cup)
4 ounces gruyere cheese, grated (about 1 1/4 cups) *** I used Muechester because greyere is SOO expensive!
4 ounces baby spinach

*Directions
Grate the zucchini into a colander using the large holes of a box grater. Toss with 1 tablespoon salt, then place in the sink to drain, about 15 minutes. Squeeze out the excess liquid.
Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the flour, nutmeg, cayenne, 2 teaspoons salt, and black pepper to taste and mix with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 3 minutes. Slowly whisk in the milk, then add the thyme, bay leaves and lemon zest and bring to a boil, stirring. Reduce the heat and simmer until thickened slightly, about 25 minutes. Strain into a bowl; discard the herbs.
Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Drain and add to the sauce.
Melt the remaining 4 tablespoons butter in a skillet over medium heat. Add the shallots and cook until translucent, 2 to 3 minutes. Add the zucchini and cook, stirring, until almost tender, about 4 minutes. Add the zucchini mixture to the pasta along with the egg yolks and all but 3 tablespoons of both cheeses; stir to combine, then add the spinach.
Transfer the mixture to a 9-by-13-inch baking dish and sprinkle with the reserved cheeses. Bake until browned on top and heated through, 25 to 30 minutes. Let rest 10 minutes before serving

LOW FAT Chicken Zucchini Alfredo

I really like alfredo but I hardly ever want to make it because its PURE FAT! But when I saw this I had to try it! It was from in Food Network Magazine, and it was SOO good. This picture isnt very good but it was seroiusly so good. It didnt taste low fat at all, it had plenty of flavor! I think I will put this sauce on a recipe card so I dont loose it because it was really good and could go on any kind of pasta. This was good with the zucchini but you could put any veggie in it or even like lemon pepper chicken with some lemon zest in the sauce or something. The possibilities are endless really! I want to give it to Jan beecause Bart loves Blackened Chicken Alfredo!

Ingredients
Kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 zucchini, thinly sliced into half-moons
4 4-ounce thin skinless, boneless chicken breasts
Freshly ground pepper
12 ounces fettuccine (preferably whole wheat)
1 tablespoon all-purpose flour
1 cup cold low-fat milk (it said 1% but I used Skim)
1/2 cup evaporated nonfat milk
3/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh parsley

Directions
Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.
Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.
Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.
Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.
Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.

Per serving: Calories 680; Fat 18 g (Saturated 5 g); Cholesterol 85 mg; Sodium 820 mg; Carbohydrate 79 g; Fiber 3 g; Protein 49 g

Lemon & Garlic Chicken Pasta

This is one of my go-to recipes. I always have the stuff on hand, it's SUPER easy and tastes exceptional! The original recipe calls for shrimp in stead of chicken, but I always have chicken on hand and Kyle prefers it so we sub it for the shirimp. But either is tasty! I was going to take a picture last night when I made it but my camera was dead. Sad.
I don't measure... I will give you ingredients and a rough amount but feel free to alter to your liking :)

*Ingredients
Angel hair or Spaghetti Pasta
1-2 Chicken breasts
Olive oil
Salt & Pepper
2-3 Tbs Lemon Juice
1 tsp Minced Garlic (I buy in the jar)
1 tsp chopped fresh Parsley
1/4 cup grated Parmasean Cheese (you may want more... this stuff is good in this dish!)
1 tsp Butter (optional)

*Directions
Get your pasta boiling.. however much you need for howmany you are feeding, I just guess :)

Slice chicken into bitesize pieces salt and pepper them and put in a saute pan with enough olive oil to coat the pan. Add Lemon Juice and cook until chicken is done and browned on the outside.
Drain pasta and put back in the pan you cooked it in. Add chicken, chopped parsley, garlic, salt and pepper, and grated parmasean cheese. Toss together and if it's still a little dry (which it usually is) I like to add a little more lemon juice, some butter, a dash of olive oil and toss again. I used to cook the Garlic with the chicken but then it always ended up burning. I resorted to adding it after and it still tastes just as good!
The cheese melts and give this dish the perfect consistency! And the parsley makes it taste fresh! We absolutely love it. And the best part is... it doesn't get any easier than this recipe!

Spinach Chicken & Pasta Salad with Teriyaki Vinaigrette

Recipe from My Kitchen Cafe

Plan ahead... pasta needs to marinate in the dressing for at least an hour.

*Dressing:1 cup canola oil

1/3 - 2/3 cup bottled teriyaki sauce

1/3 cup rice vinegar

1/3 cup cider vinegar

6 tablespoons sugar

1/2 teaspoon salt

1/2 teaspoon pepper

*Salad:16 oz. bow tie pasta, cooked al dente, drained and cooled

1 bag fresh spinach (9 - 10 oz)

6 oz. craisins

2 (11 oz.) cans mandarin oranges,

drained1 (8 oz.)

1 can water chestnuts, drained and slivered

1/2 cup chopped fresh parsley

4 green onions, thinly sliced (white and green parts)

1/4 cup sesame seeds, toasted

6 oz. honey roasted peanuts

2 cups cooked chicken, tossed with 2-3 tablespoons teriyaki sauce

In a blender, combine all the dressing ingredients and blend until well combined and smooth. Mix about 1 cup of the dressing with the cooked pasta in a large bowl and marinate for at least one hour (You can leave this step out and it will still have good results). Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.

I havent tried this but I really want to!! :)

Garlic Chicken Pasta with Spinach

6 garlic cloves, minced
1/4 teaspoon red pepper flakes (this doesn't add spiciness - just the right amount of flavor)
6 tablespoons olive oil2-3 boneless, skinless chicken breasts (about 1 pound)
Salt and pepper to taste
1 pound penne pasta
1 (5-ounce) bag baby spinach
1/2 cup chopped fresh basil or 1 tablespoon dried
6 tablespoons
juice from 2 lemons
1 cup grated parmesan cheese

Bring 4 quarts water to a boil in a large pot. Meanwhile, combine garlic, pepper flakes and oil in a small microwave-safe bowl and microwave until garlic is golden and fragrant, about 1 minute.Pat chicken dry with paper towels and cut into bite-size pieces. Season with salt and pepper. Transfer 1 tablespoon of the garlic/red pepper oil to a large skillet and heat over medium heat until oil is rippling. Add chicken and cook until well browned and cooked through. Transfer to a plate and tent with foil.Add 1 tablespoon salt and the pasta to boiling water and cook until tender but still slightly firm (al dente). Reserve 1/2 cup cooking water. Drain pasta and return to the pot. Stir in chicken, spinach, basil, lemon juice, Parmesan, and remaining garlic mixture, adding reserved pasta water as needed. Season with salt and pepper. Serve immediately.

This was SO easy and SO yummy! I think I added a little too much Lemon to ours, so dont be TOO generous with it haha.

Skillet Lasagna

Another recipe from Foodnetwork Mag :) I'm sure you've seen it haha It was really good!! This is PERFECT for summer, especially if you have a garden because it uses a lot of veggies. Im going to tell Jan about it because she has a ton of the ingredients in their garden.

**Ingredients
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, sliced
1 1/2 pounds ripe tomatoes, diced
4 tablespoons chopped fresh basil and/or parsley, plus more for garnish
Kosher salt and freshly ground pepper
1 cup ricotta cheese (I used Cottage Cheese- its cheaper)
1 large egg
2 tablespoons grated parmesan cheese, plus more for garnish
6 sheets no-bake lasagna noodles
1 carrot, peeled into ribbons
1 zucchini, peeled into ribbons
3 1/2 cups baby spinach
1/3 pound mozzarella cheese, thinly sliced

**Directions
Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook until golden, 1 minute. Add the tomatoes, 1 tablespoon herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and puree. Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce. (for this, I actually used a can of Italian Stewed tomatoes and blended them and it worked really good!)

Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a bowl.

Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the cheese melts, 20 to 25 minutes.

Let rest for a few minutes before slicing. Garnish with more parmesan and fresh herbs.