Baked Ziti with Spinach and Tomatoes

Katie Kirkham brought this over after our last baby was born and it made serious waves. Simple, fast, and really tasty, we've made it several times since and dubbed it "The Katie". I've used it to feed my army of extended family, so you might want to halve it for yours. Original is from Epicurious. Specific amounts are listed below from that recipe, but, as usual, I never measure and just throw stuff in until it looks good.

3/4lb hot Italian sausages, casings removed (I use 1lb bulk Italian, Katie uses Gr Turkey)
1 medium onion, chopped
3 large garlic cloves, chopped
1 28oz can diced peeled tomatoes
1/4c pesto

10oz cooked ziti or penne pasta (~3c)
8c spinach leaves (~2/3 of 10oz pckg)
6oz mozzarella cheese, cubed
1c grated Parmesan (~3oz)

Cook sausage, onion, and garlic in large saucepan over medium high heat until sausage is cooked through, breaking it up as you go (about 10 min). Add tomatoes with juices. Simmer until sauce thickens slightly, stirring occasionally, about 10 mins. Stir in pesto. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing)
Preheat oven to 375. Lightly oil 9x13 dish (I don't). Combine pasta, spinach, mozzarella and 1/3c Parmesan in large bowl. Stir in hot tomato sauce (I just throw the other stuff in the big saucepan). Transfer to baking dish. Sprinkle with remaining 2/3c Parmesan. Bake until sauce bubbles and cheeses melt, about 30 min.

Southeast Asian Chicken & Noodles

My family really liked this one too, which surprised me since it has so many herbs. But I think the rice noodles won them over. I don't make it often, because I don't think the rice noodles have much in the way of nutrients, but it's a light summery meal. Found here via stephmodo.com

Time: 30 minutes. Chinese long beans (or regular green beans) and plenty of fresh herbs turn this Thai-inspired dish into a whole meal.

Yield: Serves 4 (serving size: 1 1/2 cups)
Ingredients

* 8 ounces Thai flat rice noodles
* 1 1/2 tablespoons vegetable oil
* 2 tablespoons minced garlic
* 8 ounces yard-long beans (Chinese long beans) or regular green beans, cut into 2-in. pieces
* 2 boned, skinned chicken breast halves (1 lb. total), sliced 1/2 in. thick
* 1/4 cup Thai or Vietnamese fish sauce (nuoc mam or nam pla)
* 1/4 cup reduced-sodium chicken broth
* 2 tablespoons sugar
* 2 tablespoons minced fresh ginger
* 3 tablespoons fresh lime juice
* 1/2 cup chopped fresh basil leaves, divided
* 1/2 cup chopped fresh mint leaves, divided
* 1/2 cup chopped green onions, divided

Preparation

1. In a large pot, cook noodles in boiling water until tender, about 4 minutes. Drain noodles and transfer to a large serving bowl.

2. Heat oil in a large wok or frying pan over high heat. Add garlic, long beans, and chicken. Cook until chicken is slightly browned, stirring often, about 4 minutes.

3. Add fish sauce, broth, sugar, ginger, lime juice, and 1/4 cup each basil, mint, and green onions, stirring to combine. Bring mixture to a boil and pour over noodles. Sprinkle with remaining basil, mint, and green onions.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:
341 (26% from fat)
Protein:
34g
Fat:
10g (sat 1.9)
Carbohydrate:
30g
Fiber:
4.2g
Sodium:
1673mg
Cholesterol:
66mg

Chicken Tortilla Soup with Corn & Spinach

This one is really easy and delicious.

2 tsp canola oil
1 medium onion, chopped
3 cups fat free, reduced sodium chicken broth
1 cup frozen or canned corn kernels (I use hominy sometimes too)
4 cups lightly packed fresh baby spinach (4oz)
2 cups diced chicken breast
1/2 cup salsa
Juice of one lime
1/4 cup coarsely chopped cilantro leaves
1 ounce tortilla chips

1. Heat oil in deep medium saucepan over medium-high heat. saute onion until translucent.
2. Pour in broth. add corn and spinach. reduce heat to medium and cook until corn is heated through and spinach is bright green, 3 minutes. mix in chicken, salsa and lime juice. season soup to taste with salt and freshly ground pepper. (I omit the pepper).
3. to serve, divide soup among 4 bowls. top each with cilantro, crushed tortilla chips and serve immediately.

Makes 4 servings: 313 calories per serving.

Rigatoni with Sausage & Zucchini

I found this one here, via stephmodo.com
I really enjoyed this one and I went a little easy on the zucchini, but didn't need to. My family loved it! I did use less cheese than indicated in this recipe and it was great!

1 16 oz. box of rigatoni (I prefer Barilla or De Cecco)
2 tablespoon olive oil
1/2 lb. best-quality mild Italian sausage, casings removed (you can buy it without casings at the farmer's market)
1 1/2 tablespoons minced garlic*
1 medium red onion, halved and then sliced
1 lb. zucchini, sliced into 1/4 inch rounds (about 3 small)
sea salt + freshly ground pepper
1 cup freshly grated Parmigiano-Reggiano

1. Cook pasta in a stockpot according to package directions. Drain, return to pot, and set aside.

2. Meanwhile, in a large skillet (preferably cast-iron), heat olive oil over medium-high heat. Add sausage and cook, stirring often, until cooked through, about 5 minutes. Transfer sausage to a plate and set aside.

3. In the same pan, cook garlic, onion, and zucchini until starting to brown, about 4 minutes. Sprinkle with pepper and reserved sausage then cook until heated through, about 3 minutes.

4. Pour the sausage mixture into the stockpot full of reserved pasta and carefully toss. Mix in about 1/2 of the Parmigiano-Reggiano cheese and then sprinkle the remainder on top just before serving. Enjoy immediately!

Whole Wheat Pancakes

Simple and delicious.

Ingredients:

1 c. whole wheat flour
1 Tbl baking powder
2 Tbl. sugar
Dash of salt
1 c. milk
1 egg
2 Tbl oil

Combine dry ingredients. Add wet. Add more milk/water to desired consistency. Melt butter on hot skillet. Cook and enjoy!

I also add vanilla on occasion.

Carrot Cake Pancakes

I am always looking for a good breakfast idea and when I came across this recipe I was very curious. I made them -almost- according to the directions and they were REALLY good. I didn't use as many carrots because I didn't have a pound the day I made them. I probably reduced the carrots to 1 1/4-1 1/2 c. The family ate them up. The spices add a nice surprise and the carrots are hardly noticeable if grated thin.

Carrot Cake Pancakes

1 ¼ cup white whole wheat flour
2 teaspoons baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/8 tsp freshly ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray

Instructions:Combine flour and next 6 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter.

Spaghetti with Artichoke Hearts and Tomatoes

This is one of my favorite recipes from the Pioneer Woman! I, of course, have altered it and don't use heavy cream but I posted the original recipe so you could decide whether or not to make the changes.

Spaghetti with Artichoke Hearts and Tomatoes

2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 medium onion, finely diced
1 14.5 ounce can artichoke hearts (quartered or whole), drained
1 14.5 ounce can diced tomatoes with juice
1 cup heavy cream
1/2 cup chicken broth, more as needed
1/2 teaspoon nutmeg
salt & pepper to taste
1 pound thin spaghetti
1 cup freshly grated Parmesan cheese
2 tablespoons chopped chives or other herbs
Cook spaghetti till al dente. Drain and set aside.

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chopped chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.
Delicious!

from: The Pioneer Woman

Chicken Parmesan

Chicken Parmesan

Ingredients:
6 chicken breasts
1/2 cup fine dry bread crumbs (I use Italian)
1/2 cup grated Parmesan
1 large egg
olive oil
1 16 oz jar spaghetti sauce
1 pkg 8 oz mozzarella cheese cut in six slices

Directions:
Combine bread crumbs and 1/4 cup of Parmesan cheese. Beat egg in another bowl. Dip chicken in the egg and then in the bread mixture. On stove heat olive oil until hot. Brown the chicken. (Doesn't need to cook through.) Pour sauce in a 9X13 pan and put browned chicken on top. Cover loosely with foil. Bake for 40 min or until chicken is cooked through. Then put cheese on chicken and sprinkle with remaining Parmesan. Bake 10 min with no foil until cheese is bubbly.

I always serve it with Rotini Noodles cooked and then sprinkled with garlic salt seasoning and olive oil.

Cinnamon Oat Scones

Cinnamon Oat Scones

1 c. white whole wheat flour
¾ c. rolled oats
1/3 c. oat bran
¼ c. firmly packed light brown sugar
1 Tbl baking powder
1 tsp cinnamon
¼ tsp salt
1 Tbl cold butter, cut into cubes
2/3 c. half & half or whole milk
2/3 c. mini cinnamon chips

For Topping:

1 Tbl half & half or whole milk
2 Tbl rolled oats
1 Tbl light brown sugar
½ tsp cinnamon
2 Tbl mini cinnamon chips

In a bowl, stir together the flour, rolled oats, oat bran, brown sugar, baking powder, cinnamon, and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture forms large, coarse crumbs the size of peas. Pour the half-and-half over the dry ingredients and mix with a rubber spatula until the dry ingredients are moistened. Stir in mini cinnamon chips into the batter.
Turn the dough out onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat out into a round about 1/2 inch thick and 6 1/2 inches in diameter. Cut the round into 6 wedges. A pizza cutter works great to cut out the wedges. Place the wedges 1 inch apart on a parchment lined baking sheet.
To top the wedges, brush them with the milk and sprinkle evenly with the cinnamon mixture. Press down on the topping slightly once all wedges have been coated.
Bake until golden brown, about 13 to 15 minutes. Transfer to a wire rack to cool slightly. Serve warm. Store in an airtight container at room temperature for up to 3 days. The scones can also be frozen and reheated.

Homemade Hot Fudge Sauce

To reheat this rich sauce in your microwave oven, allow 15 - 30 seconds on high power.

3/4 C semisweet chocolate chips
1/4 C butter or margarine
2/3 C sugar
1 5-ounce can (2/3 C) evaporated milk (I have used low fat evap milk with great results, but non-fat was not as good)

In a heavy small saucepan melt the chocolate and butter. Add the sugar, gradually stir in the evaporated milk. Bring mixture to boiling; reduce heat. Boil gently over low heat for 8 minutes, stirring frequently. Remove pan from heat. Cool slightly. Serve warm over ice cream.

Banana Chocolate Chip Muffins

I seriously cannot resist these when they are warm. They are so dangerous I refuse to make them anymore. (Yet as soon as a banana gets over ripe I am whipping up a batch. uhg)

1 3/4 C flour
1/4 C sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 egg
1/2 C milk
1/3 C veg. oil
1/2 C mashed banana (I never measure anymore, I just use 1 banana)
1/2 C unsweetened applesauce
1 C chocolate chips

In a large bowl, combine flour, sugar, baking powder and salt. Combine egg, milk, oil, banana and applesauce in a seperate bowl. Stir wet ingredients into dry until just moistened. Fold in chocolate chips. Fill greased muffin cups 2/3 full. Bake at 400 degrees for 20 min. Cool for 5 min before removing.

Non Alchohol Mint Julep

4 or 5 mint sprigs

1 1/2 cups sugar

2 cups cold water

3/4 cup lemon juice, fresh

1 1/2 quart ginger ale

Wafer - thin lemon slices for garnish

Rinse mint and remove stems. Place sugar, water and lemon juice in a bowl, mix and then stir in mint leaves. Allow to stand for 30 minutes. Fill large pitcher with ice cubes, and strain liquid over the ice. Add ginger ale and lemon slices and serve.

Derby Pie

My friend gave me this recipe. I haven't tried it yet but it should be good.

• 4 eggs
• 3/4 cup white sugar
• 1/4 cup brown sugar
• 1 cup pecans (chopped)
• 1 tsp. vanilla
• 1 cup white corn syrup
• 1 stick butter
• 1 cup chocolate chips
• 1 tbsp. flour
• 1 (9 in) uncooked pie crust

Directions

1. Melt butter.
2. Beat eggs and add with other ingredients. Bake in uncooked pie crustpie crust at 350 degrees for 45 minutes.