Shrimp and Pasta Salad

'Morning!  I did some whirlwind cooking over the weekend, and came up with a couple of great summertime recipes.  Hurrah!

This one is a gussied-up version of a basic shrimp salad.  It was tasty straight from the recipe, but I amped it up by adding pasta and capers.  The pasta adds some carbs to balance things out, and is an inexpensive way to make the salad go further.  It would definitely be great with a whole wheat or gluten free pasta, so use whatever you like best!

Baked Ziti with Broccoli and Sausage

Pasta is one dish my kids will all eat however, I get tired of plain old pasta and marinara sauce. I found a great recipe in my Eat WEll, Save Big Cookbook that I was pretty sure would be a crowd pleaser.  I figured, at worst, the 2 that don't like broccoli could pick it out.  It came out better than I expected it to and it will be something that makes a return to our dinner table. 

Enjoy!



Ingredients:
Salt and pepper
8 oz. hot Italian sausage, casings removed (I used sweet sausage because that is what my family likes)
2 Tbsp. unsalted butter
2 Tbsp. all purpose flour
2 cups milk
8 oz ziti
1 1/2 lb. broccoli, stems removed, florets cut into 1-inch pieces
1/2 cup grated Parmesan

Directions:
Bring a large pot of salted water to a boil over high heat.   Preheat oven to 350 and lightly grease an 11x7 baking dish.

In a large skillet, over medium-high heat, cook sausage stirring to break up meat, about 3 minutes or until no longer pink.  Add butter and stir well.

Sprinkle flour on top and sitr for 1 to 2 minutes.  Slowly pour in milk and cook, stirring constantly, until smooth and thickened, approx. 3-4 minutes.  Season sauce with salt and pepper.

Add ziti to boiling water and cook until tender, about 5 minutes.  Then add broccoli and cook for 3 minutes.  Drain ziti and broccoli in a colander and transfer to baking dish.  Stir in sausage mixture. 

Sprinkle Parmesan on top.  Bake 25 minutes until golden and bubbling.

Savory Pasta Salad

My mother-in-law got me a subscription to Family Circle magazine last Christmas.  I have enjoyed it more than I would have imagined, mostly because each month there is at least one recipe that I find worth trying.  I tear it out and stick into my recipe binder for later use.  This was one I thought my whole family would enjoy and was easy enough to whip up on a busy week night.

To make this recipe even easier, make up some extra chicken on another night!

Ingredients:
8 ounces rotini pasta
1 small red onion, thinly sliced
3 Tablespoons finely chooped fresh oregano
1/2 cup low sodium chicken broth
3 Tablespoons white balsamic vinegar
2 cups cooked, shredded chicken breast
1 can (15.5 oz) black beans, drained and rinsed
1/4 cup chopped green olives (I omitted)
nonstick spray

Directions:
1.  Bring large pot of salted water to a boil.  Cook pasta according to package directions.  Drain, reserving 1/2 cup pasta water.  Return pasta to pot.

2.  While pasta is cooking heat large skillet over medium heat. Add onion and oregano, coatinggenerously with nonstick cooking spray.  Cover and cook, stirring occasionally for 3 minutes. 

3.  Stir broth and vinegar into skillet.  Stir in chicken, beans and olives; cook for 2 minutes or until heated through.  Toss with pasta and serve, adding reserved pasta water if too dry.

Mac & Cheese Soup {veggies, cheese & pasta - what's not to love?}

I am a soup-a-holic this week. I tried to just stick with French Onion - but my heart went pitter patter for this mix of my 2 great loves: mac-n-cheese and veggies. It was super duper easy to put together and filling enough for even my growing boys. I used steam fresh veggies (you know the ones you throw in the microwave for 4 mins?) I started with one bag but threw in an extra since they looked so good.

Mac-and-Cheese Soup
Recipe.com/Parents

Ingredients:

1 package (32 ounces) reduced-sodium chicken broth
6 ounces small pasta shells
1 bag (16 ounces) frozen broccoli, cauliflower, and carrot blend
1-1/2 cups low-fat milk
2 tablespoons all-purpose flour
1-1/2 cups shredded cheddar cheese

1. In a large saucepan, bring broth to a boil over high heat. Add pasta. Return to a boil. Reduce heat and let simmer, uncovered, for 5 minutes. Add vegetables. Cook until pasta and vegetables are tender, about 5 minutes more.

2. Combine milk and flour in a resealable container; shake well to combine. Stir in to pasta mixture. Cook and stir until thickened and bubbly.

3. Gradually add the cheese, stirring until cheese melts.

4. Warm up with a bowl of pasta, veggies and cheese...what's not to love?

Pasta Fagioli

Is it really Wednesday again already? I'm really not sure how a week at a time slips by! It must be the holiday rush.

I must apologize for lack of a picture with this post, I forgot to snap one. Now, if you wanted to see a picture of poinsettia's I could provide you many! I just finished running a poinsettia fundraiser and I've been up to my ears in plants.

OK, on to the recipe. I found this recipe in a summer copy of Family Circle. It has been on my list to try for a while now, I figured I couldn't go to wrong with this for my crowd. The night I planned on making it I was tied up so the hubs ended up throwing it together. He added more pasta than it called for and didn't up the liquid so it wasn't quite the soup it was supposed to be but it was still delicious. So delicious in fact my kids asked me if I'd make it again. That is a winning recipe in this house! It is perfect for a cold night like we've been having.

Ingredients:
2 Tbsp. extra-virgin olive oil
3 cloves of garlic, sliced
6 cups reduced-sodium veggie or chicken broth (I used chicken, it was what I had on hand)
1-  28 ounces can of crushed tomatoes
1 tsp Italian seasoning
1/2 tsp onion salt
1/4 tsp black pepper
half-pound ditalini or whole-wheat shells (I used ditalini)
2- 19 ounce cans of cannellini beans, drained and rinsed
1/2 cup shredded Parmesan cheese

Directions:
1.  In large saucepan, heat olive oil over medium-high heat.  Add garlic and coo for 1 minutes.

2.  Stir in 6 cups broth, crushed tomatoes, onion salt,  and pepper.  Bring to a boil over high heat. 

3.  Stir in pasta.  Reduce heat.  Simmer, stirring occasionally for 10-11 minutes until pasta is tender.

4.  Stir in cannellini beans.  Cook 1 minutes or until beans are heated through.

5.  Serve with shredded Parmesan. 

Makes:  8 servings
Prep:  10 minutes
Cook:  13 minutes
I hope you enjoy!

Noodle Kugel

This is a holiday family favorite that I wanted to share with you.  I like to serve it alongside ham on a buffet or take to a potluck gathering.

Noodle Kugel

Martha Stewart

Ingredients:

1 cup (2 sticks) unsalted butter, melted, plus more for dish

Coarse salt

1 pound broad egg noodles

6 large eggs

2 cups (16 ounces) sour cream, room temperature

1 cup sugar

12 ounces cream cheese, room temperature

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 large Granny Smith apples, (about 12 ounces total), peeled, cored, and chopped into 1/2-inch pieces (about 3 cups)

1.)Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. Bring a large pot of salted water to a boil. Add noodles; cook until al dente according to package instructions, about 6 minutes. Drain noodles; return to pot. Set aside.

2.)Put eggs and sour cream into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Mix in 3/4 cup sugar, 3/4 cup butter, and the cream cheese. Set aside.

3.)Heat 2 tablespoons butter in a large skillet over medium heat. Stir in 2 tablespoons sugar, the cinnamon, and nutmeg. Add apples; gently toss to coat. Cook, tossing occasionally, until soft and caramelized, 10 to 12 minutes. Stir apples into egg mixture; pour over noodles. Toss gently to combine. Pour into prepared dish. Drizzle remaining 2 tablespoons butter over noodles; sprinkle with remaining 2 tablespoons sugar.

4.)Bake until set and top is golden brown, about 30 minutes. Transfer to a wire rack; let stand 15 minutes before serving.

This side dish serves 8 to 10 people.

We are being pummeled with wind here and the power is blinking intermittingly. If it settles down I'll try up loading my own photos.

Read more at Marthastewart.com: Noodle Kugel - Martha Stewart Recipes

Blessings,

 

   

Linguine Rivera

I was going through the cabinet in which I keep my cookbooks to try and straighten up all my loose recipes.  I came across one that a Weight Watchers leader had shared years ago but I had never gotten around to trying. 

What I loved about this recipe is not only is it pretty heathy, it was pretty easy to make AND everyone thought it was delicious.  That makes a recipe for a recipe that will definately make a return visit to our dinner table!

Ingredients:
6 ounces linguine
2 teaspoons olive oil
1 onion, chopped
3 garlic cloves, minced
3 medium zucchini, quartered lenghtwise and thinly sliced
2 tomatoes, seeded and diced
1 Tablespoon balsmaic vinegar
1/2 teaspoon salt
4 teaspoons grated Parmesan cheese

Directions:
1.  Cook the linguine according to package directions; drain.
2.  In a large nonstick pan, heat the oil.  Saute the onion and garlic until softened, about 3 minutes.  Stir in the zucchini and saute until softened, approx. 3 minutes.
3.  Stir in the tomatoes, vinegar and salt; cook, stirring as needed, until the sauce thickens slightly.  (about 5 minutes). 

4.  Stir in the linguine, cook, tossing contantly until heated through. 

5.  Serve topped with cheese.

After this Past Weekend...I Need to Take 5

How are ya?

Are you as tired and worn out as I am from a weekend of fright?

When we got home on Sunday night my kids were full of sugary energy and I was down for the count.

I kept saying your Momma is just plain worn out...and they kept saying Why? You didn't even do anything...we were the ones running from house to house.

It's exhausting worry so much about all the cars, candy consumption and that they were as gracious as they should be for what they have.

So last night I was on the hunt for something super easy to make for supper:

Take 5: Ravioli & Escarole Lasagna
Kristy Isom/Rachael Ray Magazine

5 ingredients: 1 pound bulk Italian sausage, 1 head escarole (I substituted mustard greens,) one 24 ounce jar tomato sauce, 9 oz cheese ravioli and 16 oz mozzarella cheese.


Preheat the oven to 350 degrees.In a large skillet, crumble the sausage and cook, stirring often, over medium heat until browned, about 8 minutes; transfer to a plate. Add the greens to the skillet, season with salt and pepper and cook until wilted, about 3 minutes.




 In a 9-by-13-inch baking dish layer the tomato sauce...


 

and the raviolis..



and then when you figure out that you don't have enough to really layer just throw in the rest like I did.
Here you can see the tomato sauce, ravioli, crumbed sausage, greens and mozzarella cheese.



Mix it all up and bake until bubbling in the middle, about 45 minutes. Let cool for about 10 minutes.




While this easy peasy recipe did help me to take a bit of a break last night - I still can't believe that it's already November...weren't we just shooting off fireworks?

Caprese Pasta

My kids love pasta.  It is one of those meals that I can almost always guarantee they will eat.  However, I get a little bored with the spaghetti and marinara sauce or baked ziti that is their favorites.  I was looking to switch it up a bit and came across this recipe in my Family Circle magazine.

I had plans in the late afternoon so I cut up all the ingredients and put them in a covered bowl before I went out.  All I had to do when I got home was boil the pasta and mix it in.  I served this dish hot for dinner but the next day ate leftovers for lunch straight out of the fridge cold.  My oldest son, husband and I all went back for seconds.  I rate this a 4 spoons. 

The only thing I'd advise differently in the directions is, instead of putting the oil on the other ingredients and then adding the pasta, mix all the ingredients together first and then add the olive oil.  I found that the oil and vinegar pooled on the bottom and didn't coat the pasta as well when I stirred that in. 


visit me at Life in the BAT Cave

Ingredients:
1 pound cavatappi pasta
1 1/2 pounds heirloom tomatoes, cored, seeded and chopped
1/4 cup extra-virgin olive oil
1/4 cup pitted black olives, chopped
2 tablesppons capers (I didn't use, forgot to pick them up)
2 tablespoons balsamic vinegar
1/2 pound fresh mozzerella cheese, cut into 1/2 inch pieces
1 cup fresh basil, torn

Directions:
1.  Cook pasta following package directions, about 9 minutes; drain
2.  In a large bowl, stir together the tomatoes, olive oil, olives, capers and balsamic vinegar.  Add pasta to the bowl and stir to combine.  Fold in mozzarella and basil.
3.  Serve warm or at room temperature. 

Guest Post: Spaghetti Dinner

Because I knew that this week would be a crazy one for me (especially after last week's meltdown), I strong-armed sweetly asked my 12 year old nephew to do a post for me.  He lives cleeeear across the country in the beautiful state of Oregon, and during his summer break, he's in charge of Monday night dinners. Isn't that such a great idea?*  So today's post is one of his favorite dinners to make his family on his night to cook.  Hope you all enjoy it!  (I probably need to get busy shipping him some cake pops or something...)
 
Aunt


* He was worried that if other kids in his town got wind of how he's being so helpful to his mom (and me!), that he'd become very unpopular. I assured him that all the brownie points he'll earn from you moms out there will more than compensate for any disgruntled 6th graders who may not be excited about this :)



Quinn's Spaghetti Dinner

Start with easy ingredients:
    1 qt of Spaghetti Sauce (I chose the Fire Roasted Tomato and Garlic by Classico)
    1 pkg of spaghetti noodles (only use about ½ of the package)
    1 ½ lb of Venison burger (no fat in ours)
    1 bag of green salad
    1 tube of Pillsbury French Bread Loaf

Step 1:
    Fill pasta pan with 2/3 water and bring to boil


Step 2:
    Put burger in frying pan and brown

Step 3:
    Put French bread loaf on cooking sheet and follow instructions on the package.

Step 4:
    Once burger is browned you can add sauce (no need to drain because there isn’t any fat).

    Heat burger and sauce on medium until a low boil starts (just a few bubbles start in the sauce) and then put on low heat until you are ready to serve dinner.

Step 5 :
    Add noodles (I usually break them in half before adding them) to the boiling water.

    Stir just a bit and let them come to a boil again. Let them boil for about 3 to 5 minutes and then drain.

Step 6:
    Slice French bread and butter

Step 7:
    Dish the food onto a plate and eat!

Pasta Fagioli

Pasta Fagioli

Ingredients

• Tablespoon extra-virgin olive oil
• 4 cloves garlic, chopped
• Spinach (from the garden!) equivalent of 2 bags (6 ounces each) baby spinach
• 1 28 oz. can crushed tomatoes
• 1 15 oz. can cannellini beans, rinsed and drained
• 1/2 cup kalamata olives
• 1 tsp. dried thyme ( from the garden!)
• 1/4 teaspoon salt
• Freshly ground black pepper to taste
• 1 Box Whole Wheat Penne Pasta
  

1.) Heat the oil in a large skillet. Add the garlic and saute for a few seconds. Add the spinach one bag at a time and cook for 4 – 5 minutes, or until wilted.
2.) Add the tomatoes, beans, olives, thyme, salt, and pepper and simmer for 8 – 10 minutes.
3.) Meanwhile, cook the pasta according to package directions. Drain in a colander and transfer to a bowl. Serve sauce over the pasta.

Doesn't this dish just scream of flavor & vitamins? "Bud" loved the olives. It was the highlight of the dish for him. Everyone else ate their dinner, however, I noticed that they left the olives in their bowls. So I think I will try this recipe again but either leave out olives completely or substitute with black olives. Sorry Bud! Majority rules. :) Our family gave this a 3 - 4 spoon rating.

If you would like to see how I was able to make this dinner for 4 for under $5.00 you can check out my post over at Money Saving Maine-iac.

Cajun Chicken Pasta

Cajun Chicken Pasta: (from the book "101 more things to do with a slow cooker")



Ingredients:
1 lb. Chicken Tenders
1 can (15oz) crushed tomatoes, with liquid
1 can (6oz) tomatoe paste
1/2 C chopped red bell pepper
1/2 C chopped onion *
3 tsp minced garlic
1 1/2 tsp Cajun Seasoning
1/4 tsp crushed bay leaves
Pasta of your choice



Combine all ingredients in greased 3/12 to 5 quart slow cooker. Cover and cook on low for 6-8 hrs. Makes 6-8 servings.

Serve over hot pasta of your choice

*1/4 C dried minced onion can be substituted.



We rated this a 3... it tasted like spagehtti with chicken in it... LOL I won't make it again.