Italian-Style Sausage and Bean Soup

I made this soup recently and loved it.  It's going into my winter dinner rotation.  I made a loaf of the quick and easy french bread to go with it - perfect meal.  If you want to do the same, make the bread dough first, and while it is rising and the oven is preheating, start the soup.  They should both be ready to eat at the same time.

ITALIAN-STYLE SAUSAGE AND BEAN SOUP
adapted from Kalyn's Kitchen

16 oz (1 lb.) smoked sausage (or chicken sausage)
2 tsp. olive oil
2 (15 oz each) cans cannellini or great northern beans, rinsed and drained
1 (14.5 oz) can Italian-style diced tomatoes
2 cups (16 oz) chicken broth
1 small onion, chopped
2 garlic cloves, minced or pressed
2 carrots, peeled and chopped
2 celery stalks, chopped
1 1/2 tsp. basil
1/2 tsp. marjoram
1/4 tsp. oregano
salt and pepper, to taste
grated Parmesan for garnish, optional

Slice the smoked sausage in half lengthwise, then slice into 1/4-inch thick pieces.  In a large pot, heat olive oil over med-high heat; add sausage and cook, stirring occasionally, for 3 minutes.  Reduce heat to medium and add onions.  Continue to cook until onions are translucent; add garlic and cook for 1 minute more.  Add diced tomatoes, chicken broth, beans, carrots, celery, and spices.  Bring to a boil; reduce heat and simmer for 20-30 minutes.  Serve with a sprinkling of Parmesan, if desired.

Olive Garden's Fettuccine Alfredo

Friends and family know that when I go to Olive Garden I always order the exact same thing:  the minestrone soup and the fettuccine alfredo.  Why?  Because they are both delicious and, until now, I couldn't duplicate them at home!  Lucky for me I discovered a copycat recipe for the fettuccine alfredo online that, for me, is close enough to the real thing that I haven't been to Olive Garden in over a year.  And it's easy!

Of course the recipe calls for heavy cream - that's why it's so delicious!  However, I have discovered a way to cut a little fat and not lose out on the thick and creamy texture of the sauce.  I mix fat-free half-&-half with a little cornstarch to replace the heavy cream.  It works!

If you have a husband like mine who doesn't consider "plain" pasta to be a "real" meal, add some sliced, grilled chicken or sauteed shrimp to round it out.

OLIVE GARDEN'S FETTUCCINE ALFREDO
slightly adapted from TopSecretRecipes

1 stick (1/2 cup) unsalted butter
4 garlic cloves, minced or pressed
2 cups heavy cream OR 2 cups fat-free half-&-half whisked w/ 1 1/2 Tbsp. cornstarch
1/2 cup grated Parmesan + more for garnish
salt and pepper, to taste
12-16 oz. fettuccine pasta

Prepare pasta according to package directions.

While pasta is cooking, melt butter in a saucepan over med-low heat.  Add garlic and cream or half-&-half mixture and bring to a simmer.  Whisk in cheese and simmer for 8 minutes, stirring occasionally - do not boil or sauce will separate!  Add salt and pepper, to taste.

Drain pasta and toss with sauce.  Serve with a sprinkle of Parmesan.

Pesto Pasta Salad

This recipe comes from my friend Cathy.  She was very influential in my desire to try new recipes (she always had such great ones).  Some of her other gems include Whole Wheat Muffins, Sweet Potato Casserole, and Almond Chocolate Kiss Cookies.  This is a great pasta salad that can be served warm or cold.

PESTO PASTA SALAD

1 (12 oz) box tri-color penne pasta
1 (0.5 oz) packet Knorr pesto sauce mix
3/4 cup water
1/4 cup olive oil
half an (8.5 oz) jar sun-dried tomatoes packed in oil
3-4 boneless, skinless breasts, cut into 1-inch chunks
1 (6 oz) can medium pitted olives, drained
1/2 cup feta cheese

Cook pasta according to package directions; rinse and drain.

Heat 1 Tbsp. oil from jar of tomatoes in a skillet over med-high heat.  Cook chicken until browned and cooked through; set chicken aside on a plate.  In same skillet add pesto sauce mix with water and olive oil and bring to a boil; reduce heat and simmer for 5 minutes, stirring occasionally.  Meanwhile, chop 1/2 the jar of tomatoes.

In a large bowl, toss together pasta, chicken, tomatoes, olives, sauce, and feta cheese.  Serve warm or cold.

Baked Spasagna

I saw this recipe on Pinterest; the pin was from the blog Plain Chicken, who got the recipe from Food.com, where the recipe is touted as a copycat for an entree at Cheddar's restaurants.  Got that?  Lol.

Anyway, I really like this recipe because it's like a lazy man's lasagna: all the lasagna taste without all the work.  Easy and yummy?  Sold.  That said, I've tweaked the recipe because the original was a little excessive on the amounts of ingredients.  And even with my changes this still fills up a 9x13 and should be enough to feed a family of 6 or more.

BAKED SPASAGNA
adapted from recipe on Plain Chicken

16 oz (1 lb.) uncooked spaghetti
16 oz (2 cups) shredded mozzarella
8 ounces (1 cup) ricotta cheese
1/2 cup sour cream
1 cup half-and-half (fat-free is fine), or milk
1/2 cup Parmesan cheese, divided, plus more for garnish
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. pepper
1 tsp. minced garlic
1/2 tsp. salt
1 jar (26 oz) spaghetti sauce*
1 lb. Italian sausage or ground beef

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

Cook pasta according to package directions; drain.

In a large bowl, stir together sour cream, ricotta, half-and-half or milk, mozzarella, oregano, basil, pepper, garlic, salt, and half the Parmesan cheese.  Add spaghetti and toss until well coated.  Pour mixture into prepared pan and press even.  Sprinkle with remaining 1/4 cup Parmesan cheese.

Cover dish with foil and bake for 40 minutes.

While pasta is baking, prepare meat sauce: brown sausage or ground beef in skillet; drain.  Add spaghetti sauce and simmer.

Remove pasta from oven; let stand about 10 minutes.  Cut pasta into squares and top with meat sauce.  Sprinkle more Parmesan for garnish, if desired.

*My favorite jarred spaghetti sauce is Prego's Italian Sausage and Garlic, but it only comes in a 23.5 oz jar, so I used that and added a 14.5 oz can of petite diced tomatoes.  Turned out good!

Zucchini Patties

I'm sure there are gardens out there just finishing up churning out zucchini like a well-oiled machine. Here's one way to use them up.

ZUCCHINI PATTIES

3 cups shredded zucchini (about 2-3 zucchini, depending on size)
3 eggs, beaten
1/2 cup chopped green onion (about 4 onions)
1 1/2 cups Italian style bread crumbs, divided
1/4 cup flour
3/4 cup Parmesan cheese
3/4 cup shredded mozzarella cheese
2 cloves garlic, minced or pressed
1 tsp. pepper
1 Tbsp. prepared pesto, optional
2 Tbsp. butter
spaghetti sauce (I like Prego's Italian Sausage & Garlic)

Place zucchini in a colander and squeeze out excess liquid. In a large bowl, mix together zucchini, eggs, onions, 1/2 cup Italian style bread crumbs, flour, Parmesan, mozzarella, garlic, pepper, and pesto if using.

Place remaining 1 cup breadcrumbs in a small bowl. In a large non-stick skillet, melt 1 Tbsp. butter over med-high heat. Form zucchini mixture into patties; dredge in bread crumbs and place into skillet. Cook about 3-5 minutes on each side until brown and crispy. Add remaining tablespoon of butter to skillet if needed to finish remaining patties. Serve with warm spaghetti sauce.

Spaghetti and Meatballs

My daughter is a meatball fanatic. She loooves meatballs. She will even eat them with -heaven forbid- spaghetti sauce!

My problem with meatballs is ... well, they're just not my favorite. They can be too dry, too mushy, or just plain flavorless. Well, I think I finally figured out a meatball recipe that fixes all of those problems.

Most people have bouillon cubes or granules. My parents introduced me to beef (and chicken) base. It's essentially the same thing as bouillon but has a lot less salt. Because of this, you keep it in the fridge once you open it, but it still lasts a long time. This is the kind I get:

I know you can get it at Costco on the east coast. For some reason the Costco's in Arizona don't carry it (why is that?!) so you can order it online (never pay more than $9) or look in your local grocery.

Now why am I talking about beef base? Remember how I always found meatballs to be somewhat flavorless? I figured the best way to beef them up (pardon the pun) was too add more beef flavor. So that's what I did and I think it makes a big difference. Now, if you don't have base, you can use bouillon, but since it does have more salt, I'd leave out the dash of salt called for in the recipe.

You can use your favorite spaghetti sauce or the one I've included here.

SPAGHETTI AND MEATBALLS

Meatballs:
1 lb. ground beef
3/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 egg
2/3 cup milk
1 tsp. beef base or bouillon or 1 bouillon cube
1/4 cup dehydrated onion
1 1/2 tsp. garlic powder
1 tsp. pepper
1 tsp. dried parsley
1/4 tsp. dried oregano
1/4 tsp. dried basil
dash of salt

Sauce:
2 (14.5 oz) cans diced tomatoes with basil and garlic (Italian style)
1 (14.5 oz) can petite diced tomatoes
1 (8 oz) can tomato sauce
1/2 cup finely chopped onion
2 garlic cloves, minced
1 Tbsp. olive oil
1 tsp. salt
2 tsp. sugar
1/2 tsp. pepper
1/2 tsp. fennel seed (optional)
1/4 tsp. thyme
1 tsp. oregano
1 tsp. basil

Pour 2 cans of Italian style tomatoes into a blender and puree.

In a large saucepan, heat olive oil over medium heat and saute onion and garlic until onion is tender. Add pureed tomatoes, petite diced tomatoes, and tomato sauce. Stir in salt, sugar, pepper, fennel, thyme, oregano, and basil and bring to a boil. Reduce heat and simmer, uncovered, for 30-45 minutes stirring occasionally.

Preheat oven to 400 degrees. Line a cookie sheet with aluminum foil and lightly coat with cooking spray. In a microwave-safe measuring cup or bowl, heat milk for 30 seconds or until warm. Add beef base or bouillon and stir until dissolved. In a large bowl, combine ground beef, bread crumbs, Parmesan, egg, milk mixture, dehydrated onion, garlic powder, pepper, parsley, oregano, basil, and dash of salt until thoroughly mixed (easiest to do with your hands). Roll into 2-inch balls and place on greased cookie sheet. Bake for 15 minutes or until browned. Add meatballs to sauce and simmer, covered, for 15 minutes.

Serve with 1 (16 oz) box of spaghetti; cooked, rinsed, and drained.

Grilled Pizza

I've wanted to do this FOREVER and I finally worked up the nerve today. Grilled pizza is fun and flavorful and a great way to avoid heating up your house with a hot oven in the summer. Grilling pizza is easiest if you make individual pizzas instead of one big one. If you are having guests over, offer a variety of toppings and let them go to town.

The most important trick to grilling pizza is having all of your toppings ready to go by the grill. You'll be starting the dough alone, but once you flip it, you have to work quickly to spread the sauce and add your toppings.

You can use any old pizza dough but I found a great dough recipe by Ina Garten (whose studio kitchen I totally covet) on FoodNetwork.com that makes enough for about 6 individual pizzas. It calls for 2 tsp. of kosher salt which is a coarser salt than the table salt we usually use in recipes. If you don't have kosher salt, you can substitute your regular table salt, but I do recommend getting kosher salt if you can because it's flavor is milder and it undergoes less processing (and you can use it in other recipes).

The pizza sauce recipe I also found online. It makes a very thick sauce but if you prefer a thinner sauce, just add water. If you find you don't need it all, pour the remainder into a freezer-weight Ziploc bag, press out the air, and freeze for next time. And please, please add the fennel. That is the "secret ingredient" when it comes to pizza sauce tasting authentic. It, too, can be used in other recipes (spaghetti, lasagna, etc.) so it's worth getting.

PIZZA DOUGH for GRILLING
by Ina Garten on FoodNetwork.com

1 1/4 cups warm water (100-110 degrees)
2 (0.75 oz) packages (or 4 1/2 tsp.) dry yeast
3 Tbsp. olive oil
1 Tbsp. honey
4 cups all-purpose flour (plus more for kneading)
2 tsp. kosher salt

Combine the water, yeast, oil, and honey in the bowl of an electric mixer* fitted with a dough hook. Add 3 cups of flour, then the salt, and mix. While mixing, add 1 more cup of flour or enough to make a soft dough. Knead the dough on low to medium speed for 10 minutes until smooth, sprinkling it with flour as needed to keep it from sticking to the bowl.

When the dough is ready, turn it onto a lightly floured surface and knead by hand a dozen times or until smooth and elastic. Place the dough in a well-oiled boil and turn a couple of times to lightly cover it in oil. Cover with a kitchen towel and allow the dough to rest at room temperature for 30 minutes.

Divide the dough into 6 equal parts and roll each into a smooth ball. Place the balls on a baking sheet and cover with a damp towel. Allow the dough to rest for 10 minutes. Use immediately or refrigerate up to 4 hours.

If you've chilled the dough, take it out approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place on a waxed paper-lined baking sheet, putting a sheet of waxed paper between each:

(I rolled the first 2 pizzas too big and they cooked a lot faster than the rest.)

Spray grill lightly with cooking spray. Preheat to med-high heat (about 350-400 degrees). Place the pizzas directly on the grill, 2 or 3 at a time, and cook on one side for 1 minute. Flip pizzas over and spread with sauce; add desired toppings. Put the lid on the grill and cook for 5 more minutes or until the crust is crisp and the toppings are cooked:


*You can make the dough without a mixer: Combine the ingredients as listed, mix with a wooden spoon or by hand. Knead by hand for about 10-12 minutes or until dough is smooth and elastic. Follow remaining directions.

PIZZA SAUCE
slightly adapted from Ultimate Pizza Sauce on Food.com

2 Tbsp. olive oil
1 Tbsp. butter
1/2 cup onion, finely chopped
1/4 cup celery, finely chopped
1 garlic clove, minced
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
2 Tbsp. grated Parmesan cheese
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. fennel seed
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. black pepper
1 small bay leaf
water, if desired

In a medium saucepan over medium heat, melt butter in olive oil and saute onion, celery, and garlic until tender. Add tomato sauce and tomato paste and stir until smooth. Add remaining ingredients (adding enough water to achieve desired consistency) and simmer for 15-30 minutes. Remove bay leaf and spread on prepared pizza dough.

Spaghetti Pizza

I loved this! It's easier than waiting around for dough to rise. I thought it was very yummy and it's easily tweaked to fit your family's tastes. I put pepperoni and olives over all but added diced onion and peppers to one half for those who wanted a more "supreme" pizza taste. Sliced mushrooms would work too. Or Canadian bacon.

SPAGHETTI PIZZA
adapted from Spaghetti Pepperoni Pizza on Allrecipes.com

8 oz. uncooked spaghetti, broken into 2-inch pieces
1 egg
1/4 cup milk
2 1/2 - 3 cups shredded mozzarella cheese, divided
1/4 tsp. salt
1/4 tsp. garlic powder
16 oz. (2 cups) spaghetti sauce with sausage*
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. fennel seeds (optional)
4 oz. sliced pepperoni

additional toppings (optional):
diced onion
diced green pepper
sliced black olives
sliced mushrooms
etc.

Preheat oven to 425 degrees and spray a 9x13 baking pan with cooking spray. Cook spaghetti according to package directions; rinse with cold water and drain. In a large bowl, beat egg with milk, salt, and garlic powder. Mix in spaghetti and 1/2 cup of mozzarella until evenly coated; spread evenly in bottom of greased pan. Bake for 15 minutes.

Remove from oven and reduce oven temperature to 350 degrees. Spread sauce over spaghetti; sprinkle oregano, basil, fennel (if using), and remaining mozzarella. Top with pepperoni and any additional toppings. Bake again for 30 minutes. Let stand 5 minutes before serving.

*I like Prego Italian Sausage and Garlic

Creamy Pesto Chicken Pasta

I forgot to get a photo of this, so I borrowed the one from the Campbell's Kitchen website. They suggested making it with bow tie pasta, but I made it with penne. I really think you need more pasta than they call for in the original recipe, so I've altered it here. This is so simple and requires so few ingredients, I love it!

CREAMY PESTO CHICKEN PASTA
adapted from Creamy Pesto Chicken & Bow Ties on Campbell's Kitchen

12 oz. uncooked pasta (bow ties, penne, spirals, etc.)
2 Tbsp. butter
1+ lb. boneless, skinless chicken breast cut into bite-size pieces
1 can cream of chicken soup
1/2 cup prepared pesto
1/2 cup milk
1/2 tsp. pepper
salt, to taste
Parmesan cheese

Cook pasta according to package directions; rinse and drain.

In a large skillet or saute pan, heat butter over medium-high heat. Add chicken and cook until well browned, stirring often. Pour in soup, pesto, milk, pepper, and salt and stir until combined. Bring to a boil, reduce heat and simmer for 5 minutes, then stir in the pasta and cook until heated through. Serve sprinkled with Parmesan cheese.

Garlic Parmesan Orzo

Okay, so this photo is junk but that is because this pasta was devoured by everyone before I got a good shot. Something different if you are tired of potatoes or rice. I won't pretend that it's health food because it's not, but the flavor is great.

If you are wondering, "what the heck is orzo?" it's a small pasta that looks like grains of rice. You'll find it with the other pasta in your grocery:

GARLIC PARMESAN ORZO
from Allrecipes.com

2 cups uncooked orzo pasta
3 garlic cloves, minced or pressed
1/2 cup (1 stick) unsalted butter, cubed
1/2 cup grated Parmesan cheese
1/4 cup milk
2 Tbsp. minced fresh parsley, or 2 tsp. dried
1 tsp. salt
1/4 tsp. pepper

Cook orzo according to package directions; drain. In a large skillet, saute garlic in butter over medium heat until tender and fragrant. Add the orzo, Parmesan cheese, milk, parsley, salt, and pepper. Cook and stir until heated through.

Creamy Tomato Basil Pasta

I had some fresh basil left over from making bruschetta for New Year's Eve (have I ever posted a recipe for that...?) and decided to rig up a yummy pasta sauce to finish it off. This makes enough sauce for an 8 oz box of spaghetti or a 12 oz box of rotini or penne. And it goes great with soft garlic breadsticks.

CREAMY TOMATO BASIL PASTA

Sauce:
2 (14.5 oz) cans petite diced tomatoes
1/2 onion, diced
3 cloves garlic, minced or pressed
1 Tbsp. olive oil
2 tsp. basalmic vinegar
1 1/2 tsp. sugar
4 oz. cream cheese, cut into small pieces
1/4 cup shredded Parmesan cheese
1/4 cup chopped fresh basil
salt and pepper to taste

In a heavy saucepan, heat olive oil over medium heat. Saute onions and garlic until tender. Stir in tomatoes, basalmic vinegar, and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Remove from heat and stir in cream cheese, Parmesan, and basil until thoroughly combined. Add salt and pepper. Serve over your favorite pasta and sprinkle with additional Parmesan.

Chicken Pesto Alfredo

This is a variation of a recipe I found at The Cottage Home. Once I saw it I had to try it. I loooove pesto and I loooove alfredo and combining the two just blew my universe apart. I added chicken to make it a little heartier (and so the menfolk wouldn't complain). As Backpack would say, "Yum yum yum yum yum delicioso!"

CHICKEN PESTO ALFREDO
adapted from Creamy Pesto Pasta Alfredo

3 chicken breasts, trimmed and pounded to an even thickness
2 tsp. olive oil
salt and pepper to taste

1 lb. box penne pasta
1 garlic clove, minced
1 Tbsp. olive oil
1/3 cup prepared pesto (store-bought or fresh)
2 cups heavy cream
1/2 cup Parmesan cheese (plus more for garnish)
salt and pepper to taste

Start water for pasta - cook according to package directions. Strain, reserving 1/3 cup cooking liquid.

Heat 2 tsp. olive oil in a saute pan over medium heat. Sprinkle chicken breasts with salt and pepper and add to pan. Brown both sides and cook through.

Meanwhile, heat 1 Tbsp. olive oil in a saucepan over medium heat. Add garlic and cook for one minute. Add pesto and cook for 2-3 minutes more to mellow the flavor. Stir in cream and bring to a boil. Reduce heat and simmer for 10 minutes. Add Parmesan cheese and stir until melted. Stir in 1/3 cup reserved cooking liquid from pasta and add salt and pepper as desired.

Chop cooked chicken into bite size pieces. Combine pasta and chicken in a large serving bowl and pour sauce all over. Stir to coat and serve with grated Parmesan on top.

Italian Soup

Here is another soup for you to enjoy! Once again, it contains Italian sausage (am I sensing a theme here?), but no pasta this time. I made it last night and it was a surprisingly satisfying meal coupled with Golden Dinner Rolls (made with butter instead of shortening). The photo above is not the greatest representation, but I do the best I can with my camera and light conditions. I urge you to try this recipe. You won't be disappointed.

And if you're wondering what julienne means, here's a photo:

Kinda like thin sticks? (Or you can dice 'em).

And I'm putting 2-3 cans of beans, because I made this with 2 cans but I think it could use one more can if you are like me and like a lot of beans. If not, the 2 cans are plenty.

ITALIAN SOUP
adapted from Italian Sausage Soup on Allrecipes.com

1 lb. mild Italian sausage
2 cloves garlic, minced
2 (14.5 oz) cans diced tomatoes with basil, garlic, and oregano (Italian style)
4 cups (32 oz) beef broth
3 carrots, shredded
2-3 (14.5 oz) cans great northern beans, undrained
2 zucchini, julienned
1 (9 oz) package chopped frozen spinach, thawed and drained
salt and pepper to taste

In a large stock pot, brown sausage with garlic, drain any fat. Stir in tomatoes, beef broth, and carrots, and season with salt and pepper; bring to a boil. Reduce heat, cover, and simmer for 15 minutes.

Stir in beans (with liquid) and zucchini. Cover and simmer another 15 minutes or until zucchini is tender.

Remove from heat and stir in spinach. Cover and allow heat from soup to cook spinach. Soup is ready to serve after 5 minutes. Great garnished with freshly grated Parmesan cheese.

Tortellini Sausage Soup

photo from Our Best Bites

This is a great fall soup that satisfies and is just a little different from your ordinary fare. I highly recommend making it with Our Best Bite's breadsticks. To. Die. For. As good as (or in my opinion, better than) Olive Garden's soft garlic breadsticks. I'll post that recipe next, maybe tomorrow.

I found a 19 oz. package of frozen tortellini on sale for $2.99 at Fry's/Kroger:


Wal-mart used to carry the dried variety which might be the cheapest, but I don't know if they still carry it. The fresh kind in the refrigerated section will cost the most.

As for Italian sausage, there are usually 3 varieties: sweet, mild, and hot. I prefer sweet, if you can find it. It will either come in casings (links) or just in a block like ground beef:

If you can only find it in casings, just squish it out or slice the casings lengthwise and remove the sausage that way (this is before you cook it). Discard the casing.

Note: If you're making breadsticks, start the dough first, then prepare the first "phase" of the soup while the dough is rising. While the soup is simmering, twist the breadsticks, let them rise, and they'll be done baking about the same time the soup is done.


TORTELLINI SAUSAGE SOUP
from Our Best Bites

3 links Italian sausage
4 cloves pressed garlic
1 small onion, diced
1/2 cup water
2 cans chicken broth
1/2 cup apple cider
1 (16 oz) can diced tomatoes (I only had a 14.5 oz can and it turned out fine)
1 (8 oz) can tomato sauce
1 cup sliced carrots
1 tsp. dried basil
1 tsp. dried oregano
2 medium zucchini, grated
8-10 oz pkg. cheese tortellini
2 Tbsp. dried parsley

Remove casings from links and crumble into large pot. Begin cooking over medium heat, stirring frequently. Drain sausage halfway through cooking time. Add garlic and onions and continue to cook until sausage is browned and onions are tender.

Add water, broth, cider, tomatoes, tomato sauce, carrots, basil, and oregano. Cover and simmer for 30 minutes. Add zucchini and parsley and simmer another 15 minutes. Add tortellini and cook until tender (about 5 minutes). Serve with freshly grated Parmesan.

Chicken Spagetti Bake

I think I got this recipe from Southern Living magazine a couple of years ago. It has great flavor and is one of my husband's favorites. It calls for a 5 oz jar of processed cheese spread. This is what it's talking about:


Depending on your grocery store, you can find it in one of three places: in the cracker aisle, in the deli, or in the pasta aisle next to the Velveeta. Just don't get the one with pimentos because that is not the same thing. If you can't find it, just use a little over half a cup of Velveeta.

One more note: break the spaghetti into smaller pieces as you drop it in the pot. It will make serving this dish much simpler.

CHICKEN SPAGHETTI BAKE

1 (8 oz) pkg. spaghetti
1 tsp. olive oil
1 small onion, chopped
1/2 cup chopped red bell pepper
2 (14.5) cans diced tomatoes with garlic, basil, and oregano
2 tsp. Worchestershire sauce
1 (5 oz) jar processed cheese spread
3 cups chopped cooked chicken
1 1/2 cups (6 oz) shredded sharp cheddar cheese

Cook spaghetti according to package directions; drain.

Meanwhile, heat oil in a large non-stick skillet over medium heat. Add onion and pepper; saute until tender. Add tomatoes and Worchestershire sauce; bring to a boil. Reduce heat and simmer, uncovered, 8-10 minutes.

Preheat oven to 350. Remove lid from cheese jar and microwave on HIGH for 30-45 seconds or until melted, stirring once. Add to tomato mixture, stirring well.

In a large bowl, combine spaghetti, tomato mixture, and chicken, stirring until blended. Spoon into lightly greased 11x7 baking dish or 2 quart casserole dish and sprinkle with cheddar cheese. Bake, uncovered, for 15 minutes or until heated through and cheese melts.

Lasagna

I adapted a recipe from Allrecipes.com called "World's Best Lasagna." Not sure it's the world's best, but this is sure darn good. I've made this recipe 4 times now, tweaking it here and there each time and I think I got it right last night. My father-in-law went back for fourths.

The recipe calls for sweet Italian sausage. If you can't find sweet, use mild instead. Sometimes it's available ground like hamburger, but more often you'll find it in casings. Just squish it out of the casings and throw the casings away. You can use ground beef, but you are going to lose a lot of flavor.

ALWAYS boil your lasagna noodles. There are cheater ideas out there, like soaking the noodles in hot water to soften them up. Don't do it! You get gummy noodles and terrible texture. Bleck!

This calls for 12 oz, or 3 cups, of shredded mozzarella. I'll let you in on a secret: I actually only used 2 cups of mozzarella - in the two inside layers. I used a cup of shredded Monterey Jack on the top because it looks better when it cooks. Just a thought.

LASAGNA
adapted from World's Best Lasagna on Allrecipes.com

1 lb. sweet Italian sausage
1 (14.5 oz) can diced tomatoes with basil and garlic
2 (8 oz) cans tomato sauce
1/2 cup chopped onion
3 cloves garlic, minced
1 Tbsp. sugar
2 tsp. salt, divided
1 tsp. dried basil leaves
1/2 tsp. fennel seeds
1/2 tsp. Italian seasoning
1/4 tsp. black pepper
2 tsp. parsley, divided
15 oz container ricotta cheese (NOT cottage cheese)
1 egg
1/4 cup grated Parmesan cheese
12 oz (3 cups) shredded mozzarella cheese
1 box lasagna noodles

In a large saucepan, brown Italian sausage with onions and garlic. In a blender, puree diced tomatoes; pour into sauce pan. Add tomato sauce, sugar, 1 1/2 tsp. salt, basil, fennel, Italian seasoning, black pepper, and 1 tsp. parsley. Bring to a boil; reduce heat, cover, and simmer for 30 minutes, stirring occasionally. Uncover and simmer 30 minutes more.

Cook lasagna noodles according to package directions. Rinse in cold water and drain.

In a medium bowl, combine ricotta, egg, Parmesan cheese, 1/2 tsp. salt, and 1 tsp. parsley.

Preheat oven to 375 degrees. Spread 1/3 of meat sauce in bottom of 13x9 baking dish. Cover with 4 noodles. Spread 1/2 of ricotta mixture on noodles; sprinkle with one cup mozzarella. Cover with 4 noodles. Spread another 1/3 of meat sauce; cover with 4 noodles. Spread last 1/2 of ricotta mixture and sprinkle 1 cup mozzarella; cover with 4 noodles. Spread last 1/3 of meat sauce over noodles.

Cover and bake for 30 minutes. Remove cover and sprinkle last cup of mozzarella over top. Bake for 10 more minutes. Let stand for 10 minutes before serving.

Grilled Chicken Alfredo

Okay, so my photos seriously need to improve. I'm pining for a DSLR but that's not gonna happen for a long time. So sorry for the crappy pictures that don't make the food look appetizing!

I used the Guiltless Alfredo Sauce from the Best Bites site. Highly recommended! Again, you want to use shredded Parmesan cheese so that it will melt into the sauce without making it grainy.

GRILLED CHICKEN ALFREDO

1+ lb. boneless, skinless chicken breasts, trimmed and pounded to an even thickness
3-4 Tbsp. Italian dressing
1 lb. box penne rigate pasta

Sauce:
from Our Best Bites

2 cups low-fat milk (not skim)
1/3 cup (3 oz) 1/3-less-fat cream cheese (or neufchatel)
2 Tbsp. flour
1 tsp. salt
1 Tbsp. butter
3 garlic cloves, minced
1 cup shredded Parmesan cheese (+ a little more for garnish)

Place chicken in gallon-size Ziploc bag with Italian dressing. Allow to marinate at least 30 minutes in fridge.

Prepare pasta according to package directions. Rinse and drain.

Meanwhile, preheat grill to med-high heat.

Combine milk, cream cheese, flour, and salt in a blender; process until smooth and set aside. In a non-stick saucepan, melt butter over med-high heat; saute garlic for about 30 seconds. Add milk mixture to pan and stir constantly for 3-4 minutes, just until it comes to a simmer. Keep stirring a let cook a few minutes more, until thickened. Remove pan from heat and stir in Parmesan cheese. Cover and let stand 10 minutes.

Grill chicken 3-4 minutes on each side, or until cooked through. Cut breasts into strips.

Stir sauce and toss with pasta in a large bowl. Serve with chicken on top and sprinkle with a little more Parmesan cheese.

When reheating leftovers, add milk to thin out sauce - as it thickens when it cools.

Basil Cream Chicken

This is delicious, but by no means a quick fix. Nor is it super healthy, but you have to live a little sometimes, right? You can always buy fat-free half-and-half (Land o' Lakes makes it). And I used Panko bread crumbs because they give an extra crunch, but you can use regular or Italian-style bread crumbs too.

Make sure you don't do what I did and let the sauce boil after adding the Parmesan. Duh. It gets curdled that way. Still tastes awesome but loses something in presentation. I had too many irons in the fire while making this. I need a nap!

BASIL CREAM CHICKEN
adapted from Allrecipes.com

1 lb. boneless, skinless chicken breasts, pounded to even thickness
1/2 cup flour
2 1/2 tsp. garlic powder, divided
2 eggs, beaten
1 cup bread crumbs
1 Tbsp. butter
2 Tbsp. olive oil
1/2 cup chicken broth
1 cup half-and-half
2 Roma tomatoes, seeded and diced
1/2 cup shredded or grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 tsp. ground black pepper

Heat oven to 350 degrees.

Put flour and 1 tsp. garlic powder in quart-size Ziploc. Mix breadcrumbs and 1 tsp. garlic powder in a shallow dish.

Heat butter and olive oil in skillet on medium heat. One at a time, shake breasts first in flour, then dip in egg, then coat with breadcrumb mixture. Place in skillet and cook for a couple of minutes on each side or until golden brown and cooked through. Remove breasts to foil-lined baking sheet and put in oven to keep warm.

Reduce heat of skillet to low. Slowly add half-and-half and chicken broth, stirring to loosen browned bits from pan. Add tomatoes, 1/2 tsp. garlic powder, and black pepper. Bring to a boil. Remove from heat and stir in Parmesan and basil.

Remove chicken from oven and serve with sauce over top. Garnish with more Parmesan, if desired.

Chicken Parmesan

I made this tonight and it was DELISH!! One good thing to remember (which I didn't tonight, of course) is to pound out your chicken breasts until they are an even thickness so they cook evenly. I used Prego's Italian Sausage and Garlic sauce and it was really good.

CHICKEN PARMESAN

6 boneless, skinless chicken breasts
2 eggs
1/2 cup grated Parmesan
1/2 cup seasoned bread crumbs
1 Tbsp. olive oil
12 oz (or 1 1/2 cups) pasta sauce
6 slices or 8 0z shredded Monterey Jack cheese

Preheat oven to 375 degrees.

Coat bottom of 13x9 baking dish with pasta sauce. In small bowl, beat eggs. In shallow dish, mix Parmesan and bread crumbs. Heat olive oil in large skillet over medium heat.

Dip chicken breasts first in egg, and then coat in bread crumb mixture. Place in skillet and cook for 5 minutes on each side (or until breasts are golden brown and cooked through).

Layer breasts on sauce in baking dish. Place or sprinkle Monterey Jack over chicken breasts. Bake for 15-20 minutes or until cheese is melted and bubbly.

Angel Chicken Pasta

ANGEL CHICKEN PASTA

3-4 cups cooked diced or shredded chicken
1/4 cup butter
.7 oz package Italian dressing mix (such as Good Seasons)
1 can cream of mushroom soup
1 can cream of chicken soup
1/4 c. chicken broth
1/2 c. milk
8 oz. cream cheese with chives, cubed*
1 lb. angel hair pasta (or spaghetti)
Parmesan cheese

Preheat oven to 350 degrees. Arrange chicken in bottom of large casserole dish. In a medium saucepan, melt butter over medium heat. Stir in Italian dressing mix, soups, broth, and milk and bring to a boil. Add cream cheese and stir just until melted. Pour sauce over chicken in casserole. Bake for 30 minutes.

While sauce is baking, prepare pasta according to package directions. Serve sauce over pasta and sprinkle with Parmesan cheese. Makes 8 servings.

*You could also use regular cream cheese and add 1 Tbsp. chopped fresh or dried chives.