Chicken Pesto Lasagna

I love making my usual lasagna with sausage and ground beef.  It's made in our household at least once a month and the leftovers are gone within days!  I decided to press my good luck with lasagna and try something a little different.  This recipe really was delicious, but if you're looking for something healthy to make, this probably isn't the recipe to use.  The pesto and provolone cheese really made this dish stand out and the leftovers were just as fabulous.



Source:  What's Cookin', Chicago?

Ingredients:

1/2 package dried lasagna pasta sheets

2 cups cooked rotisserie chicken, shredded
1/2 cup pesto sauce (homemade or store bought)
1 8 oz package cream cheese, softened
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried italian seasoning
salt & pepper to taste
1 cup shredded part skim mozzarella cheese
1 cup shredded provolone cheese

Directions:

Preheat oven to 350 degrees. Lightly coat a 9x13 baking dish with cooking spray and set aside.

Cook the pasta sheets as directed on the package and allow to cool enough to handle.

Meanwhile, in a large bowl, combine the chicken, pesto, cream cheese, and spices until fully incorporated.

Place a layer of cooked and cooled pasta on the bottom of the prepared baking dish. Top with a light sprinkling of cheeses enough to coat.

Layer half of the chicken mixture over the cheese and top with a layer of more pasta.

Repeat layering with a sprinkling of cheese, chicken mixture and pasta.

Cover the top of the pasta with the remaining cheese and bake uncovered in the preheated oven for 30-35 minutes until cheese is melted and browned. Since everything is already cooked, baking will just meld the flavors and warm everything up. Allow to cool for 5-10 minutes before serving.

Weeknight Bolognese

The title of this post is definitely the truth.  This dish came together very quickly and tasted great!  We'll eat anything that is cooked in red wine, so choosing this meal was definitely an easy decision.  If you're looking for a quick, easy pasta dish, but want something a little bit different, give this a try!



Source:  Annie's Eats, from How Easy is That? by Ina Garten

Ingredients:

2 tbsp. olive oil
1 lb. lean ground sirloin (or ground turkey)
4 cloves garlic, minced
1 tbsp. dried oregano
¼ tsp. red pepper flakes
1¼ cups dry red wine, divided
1 (28 oz.) can crushed tomatoes
2 tbsp. tomato paste
1 tbsp. kosher salt
1½ tsp. ground black pepper
1 lb. dried pasta, such as shells
Pinch of ground nutmeg
¼ cup chopped fresh basil leaves
¼ cup heavy cream
½ cup freshly grated Parmesan cheese, plus more for serving

Directions:

Heat the olive oil in a large skillet over medium-high heat. Crumble the ground meat into the pan. Cook until no longer pink and starting to brown, 5-7 minutes. Stir in the garlic, oregano and red pepper flakes and cook until fragrant, about 1 minute. Add 1 cup of the wine to the pan and stir, scraping any browned bits from the bottom of the pan. Add the tomatoes, tomato paste, salt and pepper. Bring to a boil, reduce the heat and let simmer for 10 minutes.

Meanwhile, cook the pasta in a large pot of salted water according to the package directions.

While the pasta is cooking, finish the sauce. Stir in the nutmeg, basil, cream, and remaining ¼ cup wine. Simmer for 10 more minutes, stirring occasionally until thickened. When the pasta is cooked and drained, toss with the warm sauce and grated Parmesan until well coated. Serve with additional Parmesan if desired.

Taco Pasta Casserole

Brrr!  This weekend's winter storm left me unwilling to leave the warmth of my house.  Weekends like this one are a good time to make comfort food.  Although my husband tolerates casseroles, he doesn't love them nearly as much as I do.  He was out of town this weekend, so I went casserole crazy!  This pasta casserole was delicious, and it led to even more delicious leftovers.  This recipe is a must-make for those cold winter nights!

Source:  Joelen's Culinary Adventures

Ingredients:

1 1/2 cups dry penne pasta
2 tablespoons olive oil
1 onion, chopped
1/2 lb ground beef (80/20)
2 tablespoons taco seasoning (homemade or packaged)
3 tomatoes, seeded and chopped
1 cup multi-colored bell pepper strips
1 cup salsa (your preference - mild, medium, hot)
salt & pepper to taste
2 cups shredded Colby Jack cheese
fresh parsley for garnish

Directions:

Preheat oven to 350 degrees.

In a large pot, fill with water and let it come to a boil. Add pasta and cook until al dente - 10-15 minutes. Drain and place in a baking dish.

Meanwhile, in a saute pan, add the oil and saute onions until softened. Crumble in the ground beef and brown. Add the taco seasoning, tomatoes, and bell pepper strips. Saute until vegetables soften. Add salsa then add salt & pepper to taste.

In the baking dish with pasta, pour over the ground beef and vegetable mixture. Toss lightly to incorporate. Top the pasta with shredded cheese and bake in the preheated oven for 15 minutes or until cheese melts and lightly browns.

Before serving, top with chopped fresh parsley for garnish. Serve hot and if desired, serve with guacamole and/or sour cream.

Spicy Rotini and Shrimp

I was having dinner by myself one night so I decided to try something I would like probably a little more than my husband would.  I love spicy food, but he doesn't like it as nearly as much as I do so I usually avoid it.  This dish was yummy with a LOT of heat.  I added nearly a tablespoon of red pepper flakes and it was almost a little too much for me.  For a touch of hotness, just stick with adding only a teaspoon!

Source:  Kelly's Kreative Kitchen, adapted from Homemade by Holman

Ingredients:

1/4 lb uncooked shrimp, deveined
1/2 box rotini pasta (or similar)
1 cup diced tomatoes w/ liquid
1/2 cup heavy whipping cream
1/4 cup dry red wine (I used a zinfandel)
1/2 onion, chopped
2 cloves garlic, minced
1 tbsp parsley
1 tbsp basil
1 tsp red pepper flakes (can add more depending on taste)
salt & pepper, to taste

Directions:

Heat a pot of water to boiling for pasta. When it comes to a boil, add salt and pasta. Cook until al dente and drain. Meanwhile, in a large skillet, melt butter and add olive oil over medium high heat. Add shrimp, season with salt and pepper, and cook until they turn pink. Don't overcook them, once they are opaque, they are done. Set them aside on a cutting board and cut into thirds.

In the same large skillet saute garlic and onions for 2 minutes on medium-high heat. Add the wine and saute another 3 minutes, or until no longer liquidy. Then add diced tomatoes and cook another 5 minutes, stirring occasionally. Reduce heat to low. Stir in cream, simmer another 5 minutes. Add herbs, cooked shrimp, pasta, and salt & pepper, to taste. Toss and serve warm.

Cajun Chicken Pasta

I've been spending a lot of time on The Pioneer Woman website.  If you've never visited it before, it's a great site for cooks of all abilities.  If you're unsure about how she does a recipe, she offers wonderful step-by-step instructions with pictures.  When I found this recipe I knew I needed to try it!  I cooked this with my good friend, Stacy for a Saturday night dinner.  The overall taste was wonderful, and the leftovers were outstanding but next time I will make a few adjustments.  First, if you love heat and spiciness, add more of the Cajun spice.  A few extra teaspoons really kicks this up a notch.  Also, use a little less pasta and simmer the cream and chicken broth until it thickens up a lot more.  We felt that the sauce was a little too liquidy and we were getting it all over our clothes.  All in all, though, a great recipe that I will definitely try again for my husband with some minor adjustments.

Source:  The Pioneer Woman

Ingredients:

3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
½ whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
½ cups White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste

Directions:

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!

Chicken and Veggie Tortellini Stew

Crock Pot day!  This was an exhausting weekend full of good times with friends so I wanted to make something that would not take much time out of my only relaxing day.  Although it's still summer, I felt like making a stew since I was only cooking for myself tonight.  My husband is out of town and isn't crazy for stews or casseroles so these next few days are for making those sorts of dishes!  This was a tasty meal and makes wonderful leftovers for later.  A must-try recipe for this upcoming cold season!

Source:  Pillsbury, 2009 Casserole Book

Ingredients:

2 medium carrots, sliced (about 3/4 cup)
2 cloves of garlic finely chipped
1 lb boneless skinless chicken thighs, cut into 3/4 inch pieces
1 can (19 ounces) of cannellini beans, drained and rinsed
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 3/4  cups chicken broth
2 cups of water
1 package (9 ounces) of refrigerated cheese-filled tortellini
2 medium green onions, sliced (2 tablespoons)
1 teaspoon of dried basil leaves
2 tablespoons of shredded parmesan cheese

Directions:
 
Spray slow cooker with cooking spray. In cooker, layer carrots, garlic, chicken, and beans. Sprinkle with salt and pepper. Pour broth and water over top; stir to combine.

Cover; cook on low heat setting for 6 to 8 hours.

Stir in tortellini, onions and basil. Increase heat setting to hight. Cover; cook 15 to 20 minutes longer or until tortellini are tender. Sprinkle servings with Parmesan cheese.

Summer Orzo Salad

Okay, so I decided to be a little adventurous with this recipe.  Perhaps my adventurous side needs to slowly progress.  This salad turned out exactly the way it was supposed to, but I had a hard time liking the flavor of the fresh mint.  So, I think if this is a recipe you want to try out, you have two options.  Either follow the recipe exactly or take out the mint, some of the fresh basil, halve the garbanzo beans, and perhaps use an italian dressing.  Although, I did really enjoy the red wine vinaigrette dressing so I encourage you to use the dressing!

Source:  Giada de Laurentis, Giada's Family Dinners

Ingredients:

4 c. chicken broth
1 1/2 c. orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 c. red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 c. finely chopped red onion
1/2 c. chopped fresh basil leaves
1/4 c. chopped fresh mint leaves
3/4 c. Red Wine Vinaigrette, recipe follows
salt and freshly ground black pepper

Directions:

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7--9 minutes.

Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat.

Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette

Ingredients:

1/2 c. red wine vinegar
1/4 c. fresh lemon juice
2 tsp honey
2 tsp salt
3/4 tsp freshly ground black pepper
1 c. extra-virgin olive oil

Directions:

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender.

With the machine running, gradually blend in the oil.

Season the vinaigrette, to taste, with more salt and pepper, if desired.

Yield: 1 3/4 cups

Sausage and Spinach Stuffed Shells

This was a really fun dish to make.  One of the reasons that it was so fun was because my good friend Stacy and I made it together for a dinner with our husbands.  We both wanted to try something new and this recipe seemed perfect for us.  The recipe was so large that we had to use two dishes:  one 9x13" and one 8x8". This actually worked really well because we tried a little experiment.  We followed the recipe below for the bigger dish and then used pasta sauce and mozzarella in the smaller dish.  Both dishes turned out really well, except that if you decide to take the pasta sauce/mozzarella route, bake the dish at 350 degrees.  The sauce burned a little bit at the edges on 375.

Source:  Annie's Eats, adapted from Simply Recipes

Ingredients:

1 12-oz. package jumbo pasta shells
1 tbsp. olive oil
1 cup yellow onion, finely chopped
1 lb. Italian sausage, casings removed
3 cloves garlic, minced
1 large egg, lightly beaten
1 15-oz. container ricotta cheese
6-7 oz. fresh spinach, chopped OR 10 oz. frozen chopped spinach, thawed and drained
1 cup freshly grated Parmesan cheese, divided
1 tbsp. chopped fresh basil or 1 tsp. dried basil
1/4 cup bread crumbs
1/2 tsp. salt
1/2 tsp. pepper
1 28-oz. can chopped tomatoes with herbs, including the liquid

Directions:

Bring a large pot of salted water to boil. Cook pasta shells according to package directions. Drain, rinse with cold water, and set aside.

Heat olive oil in a large skillet over medium-high heat. Add the onions and cook until softened, about 5 minutes. Add the sausage to the pan, breaking it into smaller pieces as it cooks. Cook until the sausage is completely cooked through and no pink remains, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat.

In a large mixing bowl, combine the egg, ricotta, spinach, 1/2 cup of the Parmesan, basil, bread crumbs, salt, and pepper. Stir together to combine. Add the cooked sausage mixture to the bowl and stir until evenly mixed.

Preheat the oven to 375 degrees F. Spread a thin layer of the chopped tomatoes in the baking dishes (either three 8×8″ pans, or one 9×13″ and one 8×8″). Stuff each shell with some of the sausage and cheese mixture, and arrange in the baking dishes, open side up. Spread the remaining tomatoes over the top of the pasta shells.

Cover the pans with foil and bake for 30 minutes, until hot and bubbling. Remove foil and sprinkle with remaining Parmesan cheese. Bake, uncovered, for 10 more minutes.

Italian Pasta Salad

I have been on such a pasta salad kick lately.  It's been so hot and muggy lately so a good pasta salad has been really refreshing.  I've been fixing these salads lately for dinner as a test for what I will bring to some upcoming BBQ's.  This salad was so easy to make and reallllly yummy.  If you're a procrastinator like me and need to come up with a quick pasta salad for a party, this recipe will work for sure.

Source:  Stephanie Cooks

Ingredients:

2 cups uncooked pasta
1 cup broccoli, cut into small florets
1/2 cup grape tomatoes, diced in 1/2 (I used cherry tomatoes)
3-4 tbsp. parmesan cheese
Kraft Roasted red pepper Italian salad dressing  (I used Kraft Light Zesty Italian)

Directions:

Bring a pot of water to boil. Cook the pasta. In the last 2 minutes, throw in the broccoli.

Drain the pasta/broccoli mixture. Run under cold water.

Allow the mixture to cool completely.

Add the grape tomatoes and a few squirts of dressing. Toss well, store in the fridge to allow the tastes to marinade.

Right before serving add the parmesan cheese, stir well, and serve cold.

Salad Stuffed Shells

It's summertime!  Time for lots of fun-filled BBQ nights with friends and family.  One thing a BBQ always needs is pasta salad.  There are so many different kinds to make, but as soon as I found this recipe, I knew I had to try it.  It was so different and oh, so good!  I always loved this recipe because the options are limitless.  Add or delete vegetables of your choosing and top it off with your favorite dressing.

Source:  Stephanie Cooks

Ingredients:

Lettuce, chopped (I used pre-shredded)
Cucumbers, diced small
Tomatoes, diced small
Shredded cheddar cheese
Carrots, diced  (I used pre-shredded)
Jumbo shells, cooked and cooled
Salad dressing (I used zesty italian)

Directions:

Take all of your salad ingredients and toss them together in a bowl.  Mix a little salad dressing in to coat lightly.

Stuff each shell with salad until it is full.

Right before serving drizzle dressing over the shells.

Herb-Rubbed Grilled Chicken with Creamy Orzo

I had this recipe bookmarked for a couple months and today seemed as good a day as any to try it.  I really enjoy cooking with orzo, mainly because it's fun to eat afterwards.  My husband really liked the tastes, but he's not into eating "casserole" type dishes so he thought it was just okay.  I, on the other hand, thought it was quite tasty for being somewhat on the healthy side.  I will just have to make this when I am only cooking for myself and I have no problem with this!

Source:  Annie's Eats, adapted from Smells Like Home, adapted from Food Network

Ingredients:

8 oz. orzo pasta, uncooked
2 chicken breasts, butterflied into halves (4 pieces total)
Salt and pepper
2 tsp. Herbes de Provence
2 tbsp. olive oil
1 shallot, finely chopped
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, with juices
2 cups broccoli florets
½ cup heavy cream
1/3 cup freshly grated Parmesan cheese

Directions:

Bring a saucepan of salted water to boil. Add the orzo and cook until tender but still firm to the bite, about 10 minutes. Drain the pasta, reserving ½ cup of the pasta water.

Season both sides of the chicken breast halves with salt and pepper. Sprinkle evenly with the Herbes de Provence. Heat the olive oil in a 12- or 14-inch skillet over medium-high heat. Add the chicken breast halves to the pan and cook about 3 minutes per side, until golden brown. Reduce the heat to medium, add the shallot to the pan and sauté 2-3 minutes. Add the garlic and sauté an additional minute, until fragrant. Add the diced tomatoes with juices and the broccoli florets to the pan, scraping the bottom of the pan to remove any browned bits. Bring to a boil, then reduce the heat to simmer over medium-low. Cover and let cook until the broccoli florets are crisp-tender, about 10 minutes. Stir in the cooked orzo, heavy cream and Parmesan cheese. Mix until well blended and the cheese has melted. If necessary, add some of the reserved pasta water to smooth out the sauce. Season to taste with salt and pepper. Serve immediately.

Creamy Taco Mac

All sorts of variations of taco mac blog updates have been posted on the What's Cooking? board on TheNest.com.  I decided to follow the fad and do a blog update of my own.  This dish turned out really well although the recipe could probably feed 4 hungry people.  Although I don't mind having plenty of leftovers for lunch! 

Source:  Delish

Ingredients:

1.25 lbs ground turkey  (can use ground beef)
8 oz dry pasta + 1 cup reserved pasta water
1 can (14.5 oz) petite diced tomatoes
4 Tbsp mild taco seasoning (one packet)
3 oz cream cheese
1 cup sour cream
salt & pepper
cheddar cheese

Directions:

Bring a large pot of salted water to boil and cook pasta per directions. Reserve one cup of pasta water.

Over medium heat, brown ground beef and drain off fat. Add taco seasoning and diced tomatoes. Allow to simmer over low heat for 5 minutes. Add cooked pasta, reserved water, cream cheese and sour cream. Give it a good stir until cheese is melted and incorporated. Simmer over low heat for 2-3 minutes. Season with salt & pepper, as desired. Top off with cheddar cheese for extra cheesy goodness.

Ravioli with Fire Roasted Tomato Sauce

I have a pretty busy weekend ahead, and I was looking for something simple as well as a bit healthy to make.  This sauce, paired with some good wine turned out very well.  It's a little bit sweeter than some sauces that I am used to, but I would definitely make this again.

Source:  Stephanie Cooks

Ingredients:

1 package refrigerated ravioli (I used cheese)
1 15 oz. can Fire Roasted tomatoes
1/2 cup white wine
2 cloves garlic, crushed
Salt
Pepper
2 tbsp. tomato paste (optional, I omitted)

Directions:

In a small saucepan combine the garlic, and white wine. Heat over medium-high until the garlic is fragrant.

Add the can of tomatoes, stir.

Season with salt and pepper, add the tomato paste if you want a thicker sauce.

Allow the sauce to heat over medium-low heat for 20-25 minutes.

Serve over the hot ravioli (mine had to boil with some olive oil for 7-9 minutes)

Meatballs

I did a ton of cooking this past weekend and this recipe was one of the absolute best.  The meat balls turned out perfectly and the sauce was great.  The leftovers tasted even better and I thought I was eating leftovers from a great Italian restaurant.  I'm not trying to brag, but this was the absolute best and you need to try it.  The only thing that I had to do directly was alter the cooking time. The recipe called for leaving in the crock pot for 6-8 hours, but mine were done at 4 1/2 hours.

Source:  AllRecipes

Ingredients:

1 1/2 pounds ground beef
1 1/4 cups Italian seasoned bread crumbs
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 medium yellow onion, chopped
1 egg, beaten
1 (28 ounce) jar spaghetti sauce  (use your favorite, one without meat)
1 (16 ounce) can crushed tomatoes
1 (14.25 ounce) can tomato puree

Directions:

In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.

In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.

Shrimp Fra Diavalo

I took a break for a week since I went on a wonderful trip to Missouri, but now I am back in full swing!  I felt like treating myself to shrimp this week and I was glad that I did.  This dish has the perfect amount of heat in it.  I would have added a little more red pepper and a little less white wine.  It seemed to slightly overpower the taste of the shrimp.  Overall, a yummy and simple dish!

Source:  Apple A Day, adapted from Giada de Laurentiis

Ingredients:

1 lb. large shrimp, peeled and deveined
1 tsp. salt, plus more to taste
2 tsp. dried crushed red pepper flakes (adjust to taste)
3 TBSP olive oil
1 medium onion, finely chopped
1 (14.5 oz.) can diced tomatoes with juice
1 c. dry white wine (I used 3/4 c.)
3 garlic cloves, chopped
1/2 tsp. dried oregano

Directions:

In a medium bowl, toss the shrimp with 1 tsp. of salt and red pepper flakes.

In a large heavy skillet, heat the oil over a medium-high flame. Add the shrimp and saute until just cooked through, about 2 minutes. Using a slotted spoon, transfer the shrimp to a large plate and set aside.

Add the onion to the same skillet and saute until translucent, about 5 minutes.

Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until slightly thickened, about 10 minutes.

Return the shrimp and accumulated juices to the tomato mixture and toss to coat.

Remove from heat and season with salt and pepper to taste. Serve over linguini.

Spinach Lasagna Rolls

I love making lasagna, but I decided to try a little variation of it and I tried making rollups instead.  These were so easy to make and a great way to clear out the frozen spinach I had in the freezer.  This was a great, healthy meal and I'll definitely plan on making it again!

Source:  Running Mama Cooks, adapted from Gina's Weight Watchers Recipes

Ingredients:

8 lasagna noodles, cooked

10 oz frozen chopped spinach, thawed and completely drained
15 oz part skim ricotta cheese
1/2 cup grated Parmesan cheese, plus more
1 egg
salt and fresh pepper
32 oz marinara sauce
8oz part skim mozzarella cheese, shredded

Directions:

Cook lasagna noodles in boiling water until tender.  Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with mozzarella cheese and a sprinkle of Parmesan. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Remove foil for the last 5 mins. Open the oven door and broil until the cheese is browned and bubbly. Makes 8 rolls.

Hamburger Houdini

Since starting my blog in November, the amount of groceries I buy every week have almost doubled and sometimes I am not using everything that I buy.  This weekend, I decided to not buy any food, except for the necessities and work on cleaning out my pantry and freezer.  I have a ton of frozen vegetables in the freezer and I thought this recipe was a great way to use them up.  The recipe was fast, simple, healthy, and tasty.  I believe the title of the dish means that this is a great way to blend vegetables that children usually don't care for into a delicious dish.  I love vegetables, but this definitely a good recipe to try for those that do not.

Source:  Jaime Cooks: Endeavors in Eating & Entertaining

Ingredients:

1 lb. ground beef (I used ground turkey)
2 cups mixed vegetables, frozen
1/2 box uncooked Farfalle pasta
4 cups beef broth
2 tbsp. Dill, chopped, if using dried, cut amount in half
Sour Cream
French fried onions

Directions:

Brown beef in large saute pan with lid.

Mix in vegetables and pasta.  Add broth.  Mix, bring to a simmer, and cover.  Let cook for about 15 minutes, or until pasta is cooked through.

Season with salt, pepper, and Dill.  Serve with sour cream and onions.

Macaroni and Cheese

A few days ago at Thanksgiving, I had some really good homemade mac n' cheese. I had really forgotten about how much I enjoyed eating it as a comfort food so I decided to try making it at my own house. I liked the recipe because it allows you to decide what type of cheeses you want to use. If you have extra time, I recommend baking the macaroni in a pyrex dish topped with cheese and some breadcrumbs.

Source: The Pioneer Woman

Ingredients:

4 c. dried macaroni
1/4 c. (1/2 stick or 4 tbsp.) butter
1/4 c. All-purpose flour
2 1/2 c. whole milk
2 tsp (heaping) dry mustard
1 egg
1 lb. cheese, grated (I used sharp cheddar, mild cheddar, and Colby Jack)
1/2 tsp. salt, more to taste
1/2 tsp. seasoned salt, more to taste
1/2 tsp. ground black pepper

Directions:

Cook macaroni until very firm. Drain.

In a small bowl, beat the egg. Set aside. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don't let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Read heat to low. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together until smooth. Pour egg mixture into sauce, which constantly. Stir until smooth. Add in cheese and stir to melt. Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed. Do not undersalt!

Pour in drained, cooked macaroni and stir to combine. Serve immediately or pour until a buttered baking dish, top with extra cheese and bake for 20 to 25 minutes or until bubbly and golden on top.

Lemon Pepper Shrimp Scampi

This recipe is one of the first recipes I've made where I made good use of orzo. I think it's a lot easier to make than rice and able to hold in more flavor than rice. If you ever want to cook with orzo, I recommend cooking it in beef or chicken broth, depending on the dish you want to combine it with. The shrimp was flavorful, but the orzo really completed this dish.

Source: Stephanie Cooks, adapted from Cooking Light

Ingredients:

1 cup uncooked orzo

2 tablespoons chopped fresh parsley

1/2 teaspoon salt, divided

7 teaspoons unsalted butter, divided

1 1/2 pounds peeled and deveined jumbo shrimp

Garlic Powder (several heavy dashes)

2 tablespoons fresh lemon juice

1/4 teaspoon black pepper

1 can of chicken broth

Parmesan cheese (I used shredded instead of grated)

Directions:

Spray a small sauce pan with cooking spray. Add the orzo, stirring frequently until slightly toasted. Pour in the chicken broth. Cook until almost all of the broth is absorbed. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

Melt remaining 1 tablespoon butter in pan. Add garlic powder to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done. Stir the orzo back into the skillet. Sprinkle with Parmesan cheese.

Italian Baked Chicken and Pastina

I was eating dinner by myself for this meal so I wanted something that was a little simpler. This was a good recipe to try because you can easily alter the amount of chicken and pasta. I actually added a little bit more pasta and chicken, but only because I wanted extra for lunches at work. This dish was very filling and tasty and it was fun to cook with pastina. If you don't have any pastina handy, you can use any other smaller type of pasta and the dish will turn out just fine. I also read a few suggestions to add a lemon pepper rub to the chicken before cooking it and adding it to the pastina.

Source: Giada de Laurentiis

Ingredients:

1 c. pastina pasta (or any small pasta)

2 tbsp. olive oil

1/2 c. cubed chicken breast (1 inch cubes)

1/2 c. diced onion

1 clove garlic, minced

1 (14.5 oz) can diced tomatoes with juice

1 c. shredded mozzarella

1/4 c. chopped fresh flat-leaf parsley (I used dry leaf parsley)

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1/4 c. bread crumbs

1/4 c. grated Parmesan

1 tbsp. butter

Directions:

Preheat the oven to 400 degrees. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt and pepper. Stir to combine.

Place the mixture in a buttered 8 x 8 baking dish. In a small bowl, mix together the breadcrumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture, Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.