This recipe caught my eye on Pinterest because of the ease of putting it together. Anything entitled "dump and bake" has to be (a) quick (b) something kids would eat and (c) cheap. Since these are basically my three main components for recipe selection, I decided to give it a whirl. Overall, I will say that the recipe delivered. My only hitch with it was that the noodles over-cooked and were a tad too squishy. I am an al dente pasta lover, so super-soft noodles are not my jam. However, my kids appreciated the noodle texture and ate it like gangbusters (whatever that means). I think I would make this again, but reduce the cook time to get a more al dente pasta within the casserole, if that is possible. It's homey and comforting, and it will please the littles in your house. I did not get a pic, but you can use your imagination skills and envision what it looked like on the plate or in the pan (or just go to the linked website...there is a nice photo of it on there).
Dump and Bake Meatball Casserole
From: Pinterest- TheSeasonedMom.com
Ingredients:
16 ounce rotini pasta ( uncooked )
25 ounce marinara sauce ( jar )
3 cups water
14 ounce meatballs ( package fully-cooked miniature, cocktail-size meatballs - if using frozen meatballs, make sure that )
2 cups mozzarella cheese, shredded ( or Italian blend )
To taste parmesan cheese ( optional for garnish )
To taste basil ( optional, fresh chopped herbs - such as basil, oregano, and parsley for garnish )
Directions:
Preheat oven to 425 degrees F.
In a large baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 30 minutes. Uncover; stir. Sprinkle mozzarella over the top and bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).
Notes:
I used dried herbs instead of fresh. I am cheap like that. And lazy.
Showing posts with label marinara sauce. Show all posts
Showing posts with label marinara sauce. Show all posts
December 22, 2015
February 6, 2013
Meatballs and Gravy with Twice Baked Cauliflower
I love a good meatball and marinara recipe, and this one was the best that I've tried in awhile. The sauce preparation especially intrigued me, since one of the ingredients was a small amount of instant coffee granules. Weird, right??!?! Well, I must admit the instant coffee granules did give the sauce an extra depth and richness I didn't expect. The sauce was delicious! The meatballs were actually pretty delicious, too. Also, I normally like to serve mashed potatoes with a meatballs/gravy combo, but I'm trying to get away from eating starchy potatoes. I'm not against potatoes, I just think they should be saved for a rare treat. I experimented with making a mashed/baked cauliflower recipe as a substitute. Let me tell you, I did not miss the potatoes at all! The cauliflower totally satisfied my itch for mashed potatoes...which was honestly unexpected. I guess this meal was just full of surprises for us!!!
Meatballs and Gravy
Adapted From: Ring Around the Rosie website
For Meatballs:
Ingredients:
1 lb. of lean ground beef
1 lb. of mild Italian sausage, casings removed
small handful of fresh basil leafs, finely chopped
1 cup fresh Parmesan
2 eggs, lightly beaten
1 cups bread crumbs,use more if needed
1/2 Tbs garlic powder
1/2 medium red onion, finely chopped
salt and pepper to taste
Directions:
Preheat oven to 400 degrees. Chop your onions and basil finely. Shred Parmesan. Then, mix your meat together and dump in all the ingredients (there’s no specific order). Once it is all mixed thoroughly, roll into balls. Then, place on a lined (I used a silicone baking mat), rimmed baking sheet. Bake for about 20-30 minutes until cooked through and brown.
For Gravy:
Ingredients:
olive oil
1/2 medium red onion, finely chopped
4 garlic cloves, finely diced
2 small cans of tomato paste
2 small cans of tomato puree
1 large can of diced tomatoes
1/4 cup of red wine
1/4 cup of chicken stock
1 tablespoon Italian seasoning
1 tablespoon instant coffee
1 large pinch of sugar
salt/pepper, to taste
1/2 cup of Parmesan cheese, more if desired
1/2 cup o shredded mozzarella cheese, more if desired
Directions:
Place a 1-2 tablespoons in a large pot and saute onions and garlic until fragrant and onions are translucent. Mix all the remaining ingredients into the pot and bring to a boil. Reduce heat to a simmer, cover and let cook for 30 minutes, minimum. Simmer longer for a deeper flavor. Serve with meatballs. (This makes a lot of sauce and freezes really well.) *Measurements are estimated.*
***************
Twice Baked Cauliflower
Ingredients:
1 head of cauliflower, broken into small florets
1 tablespoon water
1/2 cup of half and half
1-2 tablespoons of butter
3-4 green onions, chopped finely
1 teaspoon of garlic powder
salt and pepper to taste
2 strips of bacon, cooked crisp and chopped finely into bits (Optional)
1 1/2 cups of sharp cheddar cheese, grated
cooking spray
Directions:
Preheat oven to 400 degrees.
Place cauliflower florets in a microwave safe container with water. Microwave covered (with lid cracked) for 6 minutes or until cauliflower is tender. Once cooked, remove to a food processor and combine with butter, half and half, salt, pepper, and garlic powder. Pulse continuously until well blended and broken up into a mashed consistancy. Mix cauliflower in a bowl with green onions and 3/4 cup of cheddar cheese. Mix to combine and transfer into a glass casserole dish, sprayed with cooking spray. Sprinkle remaining cheese on top and bake for 20-30 minutes or until cheese is browned and bubbly. (Turn on the broiler for a few seconds to get the cheese browned, if desired.) Remove from oven, and sprinkle with optional bacon bits if desired. Serve as a side dish with meatballs and gravy.
February 24, 2012
Baked Avocado Chicken Parmigiana
A friend of mine pinned this recipe on Pinterest, and I almost bypassed it entirely. I really thought this flavor combination sounded a little strange. So strange, that I knew it would only go one of two ways for us...we would either love it or hate it. I decided I had to try it out to see. I was very intrigued!
I really didn't think that avocados would work in this application; but some how, some way, they totally made this dish sing! The creamy, fatty avocado was the perfect counter-point to the slightly acidic marinara sauce and crunchy-coated chicken. Who knew?!?! I never would have come up with this combo on my own, so score another great recipe find for Pinterest! Our side dishes were very complimentary, too. A light green salad and whole wheat spaghetti with garlic and olive oil made this a totally satisfying and delicious dinner!
Baked Avocado Chicken Parmigiana
Adapted From: Cuisine Paradise blog via Pinterest
Ingredients:
2-4 chicken breasts, pounded thin (1/2 inch thickness)
1/2 cup AP flour
2 tablespoons milk
2 eggs
1 1/2 cups dried breadcrumbs (I used whole wheat)
2 Tablespoons Olive Oil/Cooking Spray
1/2 cup jarred marinara sauce
2 avocado, Sliced
1 cup grated mozzarella cheese
Directions:
Place chicken breast in a clear plastic bag(alternatively between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until 1/2 inch thick.
Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl.
Coat 1 piece of chicken breast in flour(shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure.
Place on prepared baking tray lay with foil or baking paper (I used a silicone baking mat), repeat the same process with the remaining chicken breast with flour, egg and etc.
Lightly spray or brush the prepared chicken with oil, bake for 8 minutes(turning after 4 minutes to have even color on the breadcrumbs) in preheated 400F degree oven.
Remove from oven and spread each chicken breast with 1 heaped tablespoon of marinara sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.
Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.
January 26, 2012
Turkey Lasagna with Zucchini "Noodles"
I've been alternating between stalling to write this post (via goofing around on the Internet) for most of the afternoon. Really, I guess I've been thinking about how to preface this post. It's not that this recipe wasn't good--it was--I just had some technical difficulties with it. I want to be truthful about my experience with this recipe, so here it goes.
I'm not sure if it was the recipe that wasn't solid, or my cooking skills last night. Either way, I had issues, man!
Okay, first the positives...The overall flavor was great, and it was SBD Phase 1 friendly. No one (read: my family) complained about not having actual "noodles" and I loved that this was a more healthful version of standard lasagna. I would give this an A+ for a flavor grade.
Now, the not-so-positives...
It. was. a. soupy. mess. Seriously, like super-soupy. (Haha! Say that three times fast...super-soupy, super-soupy, super-soupy.)
I followed the directions fairly precisely, but it is possible that I messed it up somewhere along the way. In the photo you can see the excess, watery sauce along the edges of the pan. I'm not sure how to fix that, since I did bake the zucchini slices as prescribed. Maybe my sauce itself was watery???? I don't know. The texture did not affect the flavor, but it did impede on my desire to have a clean kitchen. I had watery sauce everywhere, including bubbled over in the bottom of my oven. Once the food got on the plate, it looked pretty messy. Thankfully, we're not sticklers about presentation at my house.
Aside from the lack of neatness, this was good. I even had leftovers today for lunch, and it was still very tasty. I'm just mad that it was watery, I guess. Oh well! Like I said, that could just have been my issue and I wouldn't let my result deter you from making this yummy, filling, and very satisfying low-carb lasagna.
Turkey Lasagna with Zucchini "Noodles"
Adapted From: the Dashing Dish website
(Here is the link: http://www.dashingdish.com/2011/01/no-noodles-about-it-the-best-low-carb-lasagna/)
Ingredients:
For the Noodles:
6 large zucchini*, cut lengthwise into 1/8 inch strips, should resemble thick lasagna type “noodles”. (*SEE NOTE)
For the Meat Sauce:
1.25 lb lean ground turkey meat
1 lb. of Italian sausage (I used pork)
1 large onion, diced
2 cups fresh mushrooms
1/2 can tomato paste
1/2 (25 ounce) jar of spaghetti sauce (I used one with 70 calories per 1/2 cup serving)
5 cloves garlic, minced)
Salt and pepper, or to taste
*Optional seasoning: 2 tbs of Italian Seasoning (i.e. dried thyme, oregano, basil)
For the Cheese Layer:
1 (16 ounce) container light cottage cheese (or light ricotta cheese)
1/2 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese
*NOTE: If you don’t want to use zucchini for the ‘noodles’, you could also use a large eggplant, cut lengthwise into 1/8 inch strips, or 1 box no-boil lasagna noodles!
Directions:
For the noodle layer:
Preheat oven to 425 degrees. Spray a cookie sheet with non-stick cooking spray, arrange zucchini slices and season with salt and pepper. Bake zucchini slices for 5 minutes on each side, then remove from oven. Set zucchini slices aside and lower oven temperature to 375 degrees.
For the meat sauce layer:
In a large non-stick skillet, cook meat until it’s browned. To the skillet, add the veggies, seasonings, garlic, and spaghetti sauce. Add tomato paste. Simmer for about 10 minutes or until veggies start to soften, stirring occasionally.
For the cheesy layer:
Mix the cottage cheese and Parmesan cheese together (skip this step if using ricotta.)
Put it all together:
Spray a 9×13 baking dish with non-stick cooking spray. Begin by spreading 1/3 of the meat sauce in the bottom of the pan. Follow meat sauce with a layer of zucchini slices, followed by a layer of cottage (or ricotta) cheese. Repeat the layers until casserole dish is full. Sprinkle the mozzarella evenly over the top. Cover with foil and bake at 375 degrees for 1 hour.Remove foil and bake or broil another 5-10 minutes until cheese is browned. Remove from oven and let rest for about 10 minutes before slicing, and serve warm!
The Results:
Tasty, but moist. (See above rant.)
I'm not sure if it was the recipe that wasn't solid, or my cooking skills last night. Either way, I had issues, man!
Okay, first the positives...The overall flavor was great, and it was SBD Phase 1 friendly. No one (read: my family) complained about not having actual "noodles" and I loved that this was a more healthful version of standard lasagna. I would give this an A+ for a flavor grade.
Now, the not-so-positives...
It. was. a. soupy. mess. Seriously, like super-soupy. (Haha! Say that three times fast...super-soupy, super-soupy, super-soupy.)
I followed the directions fairly precisely, but it is possible that I messed it up somewhere along the way. In the photo you can see the excess, watery sauce along the edges of the pan. I'm not sure how to fix that, since I did bake the zucchini slices as prescribed. Maybe my sauce itself was watery???? I don't know. The texture did not affect the flavor, but it did impede on my desire to have a clean kitchen. I had watery sauce everywhere, including bubbled over in the bottom of my oven. Once the food got on the plate, it looked pretty messy. Thankfully, we're not sticklers about presentation at my house.
Aside from the lack of neatness, this was good. I even had leftovers today for lunch, and it was still very tasty. I'm just mad that it was watery, I guess. Oh well! Like I said, that could just have been my issue and I wouldn't let my result deter you from making this yummy, filling, and very satisfying low-carb lasagna.
Turkey Lasagna with Zucchini "Noodles"
Adapted From: the Dashing Dish website
(Here is the link: http://www.dashingdish.com/2011/01/no-noodles-about-it-the-best-low-carb-lasagna/)
Ingredients:
For the Noodles:
6 large zucchini*, cut lengthwise into 1/8 inch strips, should resemble thick lasagna type “noodles”. (*SEE NOTE)
For the Meat Sauce:
1.25 lb lean ground turkey meat
1 lb. of Italian sausage (I used pork)
1 large onion, diced
2 cups fresh mushrooms
1/2 can tomato paste
1/2 (25 ounce) jar of spaghetti sauce (I used one with 70 calories per 1/2 cup serving)
5 cloves garlic, minced)
Salt and pepper, or to taste
*Optional seasoning: 2 tbs of Italian Seasoning (i.e. dried thyme, oregano, basil)
For the Cheese Layer:
1 (16 ounce) container light cottage cheese (or light ricotta cheese)
1/2 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese
*NOTE: If you don’t want to use zucchini for the ‘noodles’, you could also use a large eggplant, cut lengthwise into 1/8 inch strips, or 1 box no-boil lasagna noodles!
Directions:
For the noodle layer:
Preheat oven to 425 degrees. Spray a cookie sheet with non-stick cooking spray, arrange zucchini slices and season with salt and pepper. Bake zucchini slices for 5 minutes on each side, then remove from oven. Set zucchini slices aside and lower oven temperature to 375 degrees.
For the meat sauce layer:
In a large non-stick skillet, cook meat until it’s browned. To the skillet, add the veggies, seasonings, garlic, and spaghetti sauce. Add tomato paste. Simmer for about 10 minutes or until veggies start to soften, stirring occasionally.
For the cheesy layer:
Mix the cottage cheese and Parmesan cheese together (skip this step if using ricotta.)
Put it all together:
Spray a 9×13 baking dish with non-stick cooking spray. Begin by spreading 1/3 of the meat sauce in the bottom of the pan. Follow meat sauce with a layer of zucchini slices, followed by a layer of cottage (or ricotta) cheese. Repeat the layers until casserole dish is full. Sprinkle the mozzarella evenly over the top. Cover with foil and bake at 375 degrees for 1 hour.Remove foil and bake or broil another 5-10 minutes until cheese is browned. Remove from oven and let rest for about 10 minutes before slicing, and serve warm!
The Results:
Tasty, but moist. (See above rant.)
January 8, 2012
One Pot Penne with Turkey-Feta Meatballs
We normally have a big, Italian food feast on Christmas Eve, but this year was more low-key and we almost skipped our Italian dinner all together. Most of our family was out of town, so it was basically my immediate brood and my mom visiting for Christmas. I thought I would miss the crowd, but as great as it is to have everyone over, I really liked the small intimate, informal group this year. It was so relaxing to just have us. Anyway, I almost decided not to do any type of Italian meal and then changed my mind at the last minute. I found this recipe in a brand new, never-used cookbook from Pam Anderson (NO, not THAT Pam Anderson!) and decided to try it. I was even more pleased when I discovered that I had everything on hand for it, and I didn't have to make another trip to the store on Christmas Eve!!! As it turned out, my little family loved this dinner and it satisfied our Christmas Eve Italian food criteria. The recipe itself was a bit involved; but since it was a holiday, I really didn't mind so much. (Also, I've made it since and it get's easier to put together with practice.) I can't wait to explore more recipes in this cookbook, that's for sure!
One Pot Penne with Turkey-Feta Meatballs
From: Pam Anderson's Perfect One-Dish Dinners: All You Need For Easy Get-Togethers cookbook
Ingredients:
8 garlic cloves, peeled, 3 left whole, 5 minced
1 1/2 pounds ground turkey (94 percent lean)
3/4 cup crumbled feta cheese, plus more for topping
1/2 cup crumbled saltine crackers (about 12 crackers)
1/2 teaspoon dried oregano
1 3/4 teaspoons salt, divided
1 large egg
1 tablespoon tomato paste
1/4 cup olive oil
4 thin slices prosciutto (about 2 ounces), minced
1 cup dry red wine
2 cans (28 ounces each) crushed tomatoes
1 pound penne pasta (I used whole wheat penne)
Directions:
Heat a small skillet over medium-high heat. Add 3 whole garlic cloves and toast until spotty brown, about 5 minutes. Remove garlic from skillet, smash and mince.
Meanwhile, break up ground turkey into a medium bowl. With a fork, mix in feta, cracker crumbs, oregano and ¾ teaspoon salt. Mix egg, minced toasted garlic and tomato paste together; stir into turkey mixture with fork until thoroughly combined. Using a 2-tablespoon measure, such as a coffee scoop, form mixture into about 36 cylindrical drum shapes.
Heat oil over low heat in a large heavy roasting pan set over two burners. A couple of minutes before frying meatballs, increase heat to medium-high. Add meatballs and cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a plate.
Add remaining 5 minced garlic cloves, along with prosciutto, to roasting pan and cook, stirring, until garlic is golden. Add wine and simmer to reduce by half, about a minute. Add tomatoes and enough water to make a sauce-like consistency. Bring to a simmer, add meatballs and cook, loosely covered with heavy-duty foil, to blend flavors, 10 to 15 minutes.
Still on medium-high heat, add 6 cups water and remaining 1 teaspoon salt to pan and return to a simmer. Add penne, cover loosely with foil and cook, stirring gently and frequently, until pasta is tender, about 15 minutes. Remove foil and continue to simmer until sauce is thickened to your liking. Once cooking is completed, spoon pasta and meatballs into serving bowls, sprinkle each portion with feta cheese, and enjoy.
The Result:
No one in my family seemed to mind that this wasn't our typical traditional Christmas Eve Italian feast. As I said above, I've actually made the meatballs a few times since we originally tried this dish (for spaghetti and meatballs) and they are a hit without exception. I love that this preparation makes the ground turkey so flavorful and delicious. This is a keeper!
One Pot Penne with Turkey-Feta Meatballs
From: Pam Anderson's Perfect One-Dish Dinners: All You Need For Easy Get-Togethers cookbook
Ingredients:
8 garlic cloves, peeled, 3 left whole, 5 minced
1 1/2 pounds ground turkey (94 percent lean)
3/4 cup crumbled feta cheese, plus more for topping
1/2 cup crumbled saltine crackers (about 12 crackers)
1/2 teaspoon dried oregano
1 3/4 teaspoons salt, divided
1 large egg
1 tablespoon tomato paste
1/4 cup olive oil
4 thin slices prosciutto (about 2 ounces), minced
1 cup dry red wine
2 cans (28 ounces each) crushed tomatoes
1 pound penne pasta (I used whole wheat penne)
Directions:
Heat a small skillet over medium-high heat. Add 3 whole garlic cloves and toast until spotty brown, about 5 minutes. Remove garlic from skillet, smash and mince.
Meanwhile, break up ground turkey into a medium bowl. With a fork, mix in feta, cracker crumbs, oregano and ¾ teaspoon salt. Mix egg, minced toasted garlic and tomato paste together; stir into turkey mixture with fork until thoroughly combined. Using a 2-tablespoon measure, such as a coffee scoop, form mixture into about 36 cylindrical drum shapes.
Heat oil over low heat in a large heavy roasting pan set over two burners. A couple of minutes before frying meatballs, increase heat to medium-high. Add meatballs and cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a plate.
Add remaining 5 minced garlic cloves, along with prosciutto, to roasting pan and cook, stirring, until garlic is golden. Add wine and simmer to reduce by half, about a minute. Add tomatoes and enough water to make a sauce-like consistency. Bring to a simmer, add meatballs and cook, loosely covered with heavy-duty foil, to blend flavors, 10 to 15 minutes.
Still on medium-high heat, add 6 cups water and remaining 1 teaspoon salt to pan and return to a simmer. Add penne, cover loosely with foil and cook, stirring gently and frequently, until pasta is tender, about 15 minutes. Remove foil and continue to simmer until sauce is thickened to your liking. Once cooking is completed, spoon pasta and meatballs into serving bowls, sprinkle each portion with feta cheese, and enjoy.
The Result:
No one in my family seemed to mind that this wasn't our typical traditional Christmas Eve Italian feast. As I said above, I've actually made the meatballs a few times since we originally tried this dish (for spaghetti and meatballs) and they are a hit without exception. I love that this preparation makes the ground turkey so flavorful and delicious. This is a keeper!
December 6, 2011
Casserole Series #3: Bubble Pizza Casserole
I promised my kids a "fun" Monday night dinner, since we've had a rough go of it lately. We had a monumentally stressful week last week, followed by the freaking flu. I thought a recovery meal was in order to help restore everyone's spirits back to normal. In our house a "fun" dinner equals pizza of some sort, but I didn't want to make the same ol'/same ol'. (I think my son would eat pepperoni pizza 24/7, if we'd let him.) Usually, I reserve these types of uber kid-friendly recipes for our Friday night meals, but considering the circumstances, I wanted to shake things up a bit. I found this recipe on a website I frequent that has cheap, easy, and kid-tested recipes on it. This bubble up pizza caught my attention because of the exciting title. Pizza that bubbles???? Yes, please! We have never been known to turn down any form of pizza (or casserole for that matter) in this house.
Bubble Pizza Casserole
Adapted From: MomsWhoThink.com
Ingredients:
1 lb. ground beef
1 can tomato sauce
1 teaspoon of garlic powder
1 Tablespoon minced, dried onions
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon dried basil
salt and pepper to taste
2 tubes refrigerator biscuits
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
Directions:
1. Brown the beef in a skillet and drain. Season with salt and pepper to taste.
2. Stir pizza sauce and spices into browned hamburger and simmer until heated through.
3. Quarter the biscuits and place in a 13-in x 9-in x 2-in greased baking dish. Top with beef mixture.
4. Bake uncovered at 400 degrees F for 20 minutes.
5. Sprinkle with cheeses and bake 5-10 more minutes, until cheese is bubbly and slightly browned.
The Result:
Oh man, can I tell you that I felt a little dirty while enjoying this meal??? Is that weird? Okay, don't respond to that...I don't want to know. It was all the canned biscuit dough that did it. I know there is little--if any--nutritional value in canned biscuits. With that said, this was AWESOME. The only way it could have been better is if there were $100 bills baked into the dish. Cheesy, doughy, beefy, pizza-ish...Y-U-M! AND it was cheap to make! AND it was easy to put together! This was a hit with kids and adults alike. Fan-freakin'-tastic!
Bubble Pizza Casserole
Adapted From: MomsWhoThink.com
Ingredients:
1 lb. ground beef
1 can tomato sauce
1 teaspoon of garlic powder
1 Tablespoon minced, dried onions
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon dried basil
salt and pepper to taste
2 tubes refrigerator biscuits
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
Directions:
1. Brown the beef in a skillet and drain. Season with salt and pepper to taste.
2. Stir pizza sauce and spices into browned hamburger and simmer until heated through.
3. Quarter the biscuits and place in a 13-in x 9-in x 2-in greased baking dish. Top with beef mixture.
4. Bake uncovered at 400 degrees F for 20 minutes.
5. Sprinkle with cheeses and bake 5-10 more minutes, until cheese is bubbly and slightly browned.
The Result:
Oh man, can I tell you that I felt a little dirty while enjoying this meal??? Is that weird? Okay, don't respond to that...I don't want to know. It was all the canned biscuit dough that did it. I know there is little--if any--nutritional value in canned biscuits. With that said, this was AWESOME. The only way it could have been better is if there were $100 bills baked into the dish. Cheesy, doughy, beefy, pizza-ish...Y-U-M! AND it was cheap to make! AND it was easy to put together! This was a hit with kids and adults alike. Fan-freakin'-tastic!
October 25, 2011
Toasted Ravioli with Marinara Dipping Sauce
All I can say about this recipe is WOW. I always try to plug in a couple of vegetarian meal choices onto our weekly menu plan, and technically this recipe is considered "vegetarian". Okay, so it's a little on the decadent side. I mean really, how could fried pillows of pasta and cheese not be considered decadent??? The answer is that it can't. So, if your looking for this to be on the healthy side of the vegetarian spectrum, look elsewhere. It's not healthy, trust me. However, it was certainly a delicious meat-free meal!
Toasted Ravioli with Marinara Dipping Sauce
From: the Tasty Kitchen website, by: by skylersgirl
Ingredients:
1 bag (about 13 Oz. Bag) Cheese Ravioli (fresh Or Frozen)
1 1/2 cup Italian Style Bread Crumbs
1/2 cups Grated Parmesan Cheese
1 cup Buttermilk
Oil, For Frying (I used canola oil)
1 jar of your favorite marinara sauce
Directions:
Cook ravioli until al dente (follow directions on the package). Cool.
2. Heat oil to approximately 350 degrees.
3. Dredge ravioli in buttermilk and then bread crumbs mixed with half of the Parmesan cheese.
4. Gently place into hot oil and fry until golden brown, about 2-3 minutes.
5. Once ravioli are browned, sprinkle with remaining grated Parmesan cheese.
For the sauce:
Place your favorite jar of marinara sauce in a small sauce pan, over medium-high heat. Reduce sauce down by half, so flavors concentrate and sauce becomes thick. Season with salt and pepper to taste, if needed. Serve with ravioli for dipping.
The Result:
Okay, I know the sauce instructions seem fairly obvious. However, the reduced marinara is sooooo yummy with the ravioli, I didn't want to leave it out. This recipe is fantastic! Try it and I'm sure you will agree!!!
Toasted Ravioli with Marinara Dipping Sauce
From: the Tasty Kitchen website, by: by skylersgirl
Ingredients:
1 bag (about 13 Oz. Bag) Cheese Ravioli (fresh Or Frozen)
1 1/2 cup Italian Style Bread Crumbs
1/2 cups Grated Parmesan Cheese
1 cup Buttermilk
Oil, For Frying (I used canola oil)
1 jar of your favorite marinara sauce
Directions:
Cook ravioli until al dente (follow directions on the package). Cool.
2. Heat oil to approximately 350 degrees.
3. Dredge ravioli in buttermilk and then bread crumbs mixed with half of the Parmesan cheese.
4. Gently place into hot oil and fry until golden brown, about 2-3 minutes.
5. Once ravioli are browned, sprinkle with remaining grated Parmesan cheese.
For the sauce:
Place your favorite jar of marinara sauce in a small sauce pan, over medium-high heat. Reduce sauce down by half, so flavors concentrate and sauce becomes thick. Season with salt and pepper to taste, if needed. Serve with ravioli for dipping.
The Result:
Okay, I know the sauce instructions seem fairly obvious. However, the reduced marinara is sooooo yummy with the ravioli, I didn't want to leave it out. This recipe is fantastic! Try it and I'm sure you will agree!!!
May 16, 2011
Grilled Portobello Mushrooms Stuffed with Sausage, Spinach, and Cheese
Well, I am on week two of the South Beach Diet Phase 1. Overall, it has been a fairly easy transition from our normal diet, and not too crazy not having tons of carbs. Although, yesterday my son was eating a whole wheat tortilla at breakfast and I was actually jealous. Maybe the no carb thing is affecting me more than I think. All in all, I think two weeks is my limit for not having fruit and complex carbs and I am going to be glad to move on to Phase 2. So far, I have lost 6 pounds on Phase 1 and I still have most of the week to go. I am hoping to take off another 4 pounds, just so it can be an even 10 pounds lost. I like round numbers.
I found this recipe on a website I love called Kalyn's Kitchen. Her recipes are normally delicious, and I was pleased to find that she had a ton of SBD stuff listed. The site is a great resource to have in your back pocket. These portobellos were fantastic, and I have found yet another recipe I would make with or without the SBD. We served a heaping side of steamed broccoli to complete our meal.
Grilled Portobello Mushrooms Stuffed with Sausage, Spinach, and Cheese
Adapted from: Bobby Flay's Grill It via Kalyn's Kitchen website
Ingredients:
4 large portabello mushrooms
12 oz. mild or hot turkey Italian sausage
1-2 T olive oil (for browning sausage and onions and brushing on mushrooms before grilling)
1 small onion, finely chopped
1 tsp. minced fresh garlic
1/2 cup of dry red wine
1/2 cup marinara sauce (jarred is fine)
pinch red pepper flakes (optional)
8 oz. coarsely chopped spinach leaves
2 T chopped fresh basil
1/2 cup grated part-skim mozzarella, plus 1/2 cup for sprinkling on top
Directions:
Preheat gas or charcoal grill to high heat. Heat a small amount of olive oil in heavy frying pan, then crumble Italian sausage into pan and cook about 5 minutes, breaking apart with back of the turner as it cooks. When sausage is well-browned, remove to bowl.
If needed, add a bit more olive oil, then saute onions until they're starting to soften, about 2 minutes. Add garlic and continue cooking until onions are starting to brown, a few minutes more. Add red wine to de-glaze the pan and let it almost evaporate. Add Italian sausage back into pan, then add red pepper flakes and tomato sauce and simmer 2-3 minutes while you chop the spinach.
Add chopped spinach and let it wilt and cook down, stirring so it's evenly distributed in the sausage/onion mixture. Turn off heat and stir in 1/2 cup mozzarella, and chopped basil.
Remove stems from mushrooms caps, being careful not to break them. Scrape out brown gills from inside mushrooms if desired, then brush both sides of mushrooms with olive oil. Put mushrooms on grill, inside facing down, and cook about 4 minutes, until mushroom is slightly browned and starting to soften.
Remove mushrooms from the grill. Carefully stuff the inside of each mushroom with sausage/spinach/cheese mixture, then top each mushroom with about 2 T grated mozzarella.
Carefully put mushrooms back on grill, stuffing facing up of course! Cover grill and cook about 5 minutes, checking often and removing from grill when mushrooms are cooked through, and cheese is melted and starting to brown, and stuffing mixture is hot. Serve immediately.
The Result:
YUM! I made a whole pound of turkey sausage and a whole jar of marinara sauce. I only used about half of the mixture, so the other half I froze for spaghetti and meat sauce some night. I love when dinner can pull double duty! The meaty texture of the portobello mushrooms was so satisfying, and the flavor combo of these ingredients really hit the spot.
I found this recipe on a website I love called Kalyn's Kitchen. Her recipes are normally delicious, and I was pleased to find that she had a ton of SBD stuff listed. The site is a great resource to have in your back pocket. These portobellos were fantastic, and I have found yet another recipe I would make with or without the SBD. We served a heaping side of steamed broccoli to complete our meal.
Grilled Portobello Mushrooms Stuffed with Sausage, Spinach, and Cheese
Adapted from: Bobby Flay's Grill It via Kalyn's Kitchen website
Ingredients:
4 large portabello mushrooms
12 oz. mild or hot turkey Italian sausage
1-2 T olive oil (for browning sausage and onions and brushing on mushrooms before grilling)
1 small onion, finely chopped
1 tsp. minced fresh garlic
1/2 cup of dry red wine
1/2 cup marinara sauce (jarred is fine)
pinch red pepper flakes (optional)
8 oz. coarsely chopped spinach leaves
2 T chopped fresh basil
1/2 cup grated part-skim mozzarella, plus 1/2 cup for sprinkling on top
Directions:
Preheat gas or charcoal grill to high heat. Heat a small amount of olive oil in heavy frying pan, then crumble Italian sausage into pan and cook about 5 minutes, breaking apart with back of the turner as it cooks. When sausage is well-browned, remove to bowl.
If needed, add a bit more olive oil, then saute onions until they're starting to soften, about 2 minutes. Add garlic and continue cooking until onions are starting to brown, a few minutes more. Add red wine to de-glaze the pan and let it almost evaporate. Add Italian sausage back into pan, then add red pepper flakes and tomato sauce and simmer 2-3 minutes while you chop the spinach.
Add chopped spinach and let it wilt and cook down, stirring so it's evenly distributed in the sausage/onion mixture. Turn off heat and stir in 1/2 cup mozzarella, and chopped basil.
Remove stems from mushrooms caps, being careful not to break them. Scrape out brown gills from inside mushrooms if desired, then brush both sides of mushrooms with olive oil. Put mushrooms on grill, inside facing down, and cook about 4 minutes, until mushroom is slightly browned and starting to soften.
Remove mushrooms from the grill. Carefully stuff the inside of each mushroom with sausage/spinach/cheese mixture, then top each mushroom with about 2 T grated mozzarella.
Carefully put mushrooms back on grill, stuffing facing up of course! Cover grill and cook about 5 minutes, checking often and removing from grill when mushrooms are cooked through, and cheese is melted and starting to brown, and stuffing mixture is hot. Serve immediately.
The Result:
YUM! I made a whole pound of turkey sausage and a whole jar of marinara sauce. I only used about half of the mixture, so the other half I froze for spaghetti and meat sauce some night. I love when dinner can pull double duty! The meaty texture of the portobello mushrooms was so satisfying, and the flavor combo of these ingredients really hit the spot.
March 19, 2011
Chicken Cacciatore
I made this delicious Rocco DiSpirito Chicken Cacciatore recipe last night for dinner, however I forgot to take a photo of our meal.
Let me make up for that now...
(No need to thank me.)
(Please wipe the drool off your keyboard.)
Chicken Cacciatore
Adapted From: Now Eat This! By: Rocco DiSpirito
Ingredients:
4 (4 oz.) boneless, skinless chicken thighs
salt and pepper to taste
1/2 tablespoon of extra virgin olive oil
1/2 large onion, sliced
1 (8 oz) package of sliced, fresh button mushrooms
1 large green or red bell pepper, cut into strips
1/2 cup dry red or white wine
1 3/4 cups of low-fat marinara sauce (I used Rocco's marinara sauce recipe)
1/2 cup fresh chopped basil leaves
cooked whole wheat noodles of your choice (I used rotini)
Directions:
Heat a large Dutch oven over medium heat. Season the chicken with salt and pepper. When pot is hot, add the olive oil. Add the chicken and sear on both sides until golden brown in color, about 4 minutes. Transfer the chicken to a plate and set aside.
Add the mushrooms and bell peppers to the pot. Season with salt and pepper, and cook until they have softened (about 8 minutes).
Add the wine and cook until it has reduced by half. Add the marinara sauce and the basil and bring to a simmer. Add each piece of chicken, pushing down and submerging it in the sauce as much as possible. Cover the pot, and bring the stew to a simmer. Reduce heat, cover and cook for about 15 minutes, or until chicken is cooked thoroughly. If needed, season with additional salt and pepper. Serve over cooked whole wheat noodles.
The Result:
Beautiful and mouth-watering...and the chicken cacciatore was really delicious, too.
Let me make up for that now...
(No need to thank me.)
(Please wipe the drool off your keyboard.)
Chicken Cacciatore
Adapted From: Now Eat This! By: Rocco DiSpirito
Ingredients:
4 (4 oz.) boneless, skinless chicken thighs
salt and pepper to taste
1/2 tablespoon of extra virgin olive oil
1/2 large onion, sliced
1 (8 oz) package of sliced, fresh button mushrooms
1 large green or red bell pepper, cut into strips
1/2 cup dry red or white wine
1 3/4 cups of low-fat marinara sauce (I used Rocco's marinara sauce recipe)
1/2 cup fresh chopped basil leaves
cooked whole wheat noodles of your choice (I used rotini)
Directions:
Heat a large Dutch oven over medium heat. Season the chicken with salt and pepper. When pot is hot, add the olive oil. Add the chicken and sear on both sides until golden brown in color, about 4 minutes. Transfer the chicken to a plate and set aside.
Add the mushrooms and bell peppers to the pot. Season with salt and pepper, and cook until they have softened (about 8 minutes).
Add the wine and cook until it has reduced by half. Add the marinara sauce and the basil and bring to a simmer. Add each piece of chicken, pushing down and submerging it in the sauce as much as possible. Cover the pot, and bring the stew to a simmer. Reduce heat, cover and cook for about 15 minutes, or until chicken is cooked thoroughly. If needed, season with additional salt and pepper. Serve over cooked whole wheat noodles.
The Result:
Beautiful and mouth-watering...and the chicken cacciatore was really delicious, too.
November 4, 2010
Jen's Italian Sausage Soup
Mmmmmm,soup. I love making soup, I love eating soup, I just love everything about soup. Furthermore, soup...as they say...is good food. As you can tell, I was in a soup type of mood this evening. Conveniently, I had a some leftover odds and ends that needed to be used, so I threw together this very delicious "meal in a bowl". (You thought I was going to say 'soup' again didn't you????) This turned out so fantastic; it was everything I love about...you guessed it...soup.
Jen's Italian Sausage Soup
Ingredients:
2 Tablespoons of olive oil
1/2 of an onion, diced
3 cloves of garlic, minced
3 links of hot Italian sausage, casings removed
2 cups of marinara sauce (I used leftover Rocco's How Low Can You Go Low-Fat Marinara Sauce )
4 cups of chicken broth
1 cup of whole-wheat rotini pasta, cooked & drained
1 can of white cannelini beans or Great Northern beans, rinsed
splash of balsamic vinegar to taste
2 cups of baby spinach
1/2 cup of fresh basil, cut into chiffonade
salt and pepper to taste
Parmigiano-Reggiano cheese, grated (for garnish)
Directions:
Cook pasta in boiling water according to package directions. Drain and set aside.
In a large dutch oven, heat olive oil over medium-high heat. Add onions and a big pinch of salt, then saute until onions are soft and translucent. Add Italian sausage to the pot, breaking up with a wooden spoon until it is in large crumbles. Once the sausage is cooked (about 5 minutes), add the garlic and saute for an additional minute, or until garlic is fragrant. Add marinara and chicken broth. Season with salt and pepper. Add the white beans. Bring the soup to a boil, then reduce to a simmer. Cook for about 15 minutes.
Once cook time is up, add the cooked pasta, spinach, and basil. Splash in the balsamic vinegar and stir to combine. Adjust the seasoning with salt and pepper, if needed. Serve in bowls and garnish with grated Parmigiano-Reggiano cheese.
The Result:
Yum! We all loved this soup. It's a keeper!
One final note, I would recommend using turkey Italian sausage, if you can find it. If not, no worries...I used high-quality pork sausage and it worked just fine. In fact, mine was pretty lean and I didn't even have to drain off any grease.
Jen's Italian Sausage Soup
Ingredients:
2 Tablespoons of olive oil
1/2 of an onion, diced
3 cloves of garlic, minced
3 links of hot Italian sausage, casings removed
2 cups of marinara sauce (I used leftover Rocco's How Low Can You Go Low-Fat Marinara Sauce )
4 cups of chicken broth
1 cup of whole-wheat rotini pasta, cooked & drained
1 can of white cannelini beans or Great Northern beans, rinsed
splash of balsamic vinegar to taste
2 cups of baby spinach
1/2 cup of fresh basil, cut into chiffonade
salt and pepper to taste
Parmigiano-Reggiano cheese, grated (for garnish)
Directions:
Cook pasta in boiling water according to package directions. Drain and set aside.
In a large dutch oven, heat olive oil over medium-high heat. Add onions and a big pinch of salt, then saute until onions are soft and translucent. Add Italian sausage to the pot, breaking up with a wooden spoon until it is in large crumbles. Once the sausage is cooked (about 5 minutes), add the garlic and saute for an additional minute, or until garlic is fragrant. Add marinara and chicken broth. Season with salt and pepper. Add the white beans. Bring the soup to a boil, then reduce to a simmer. Cook for about 15 minutes.
Once cook time is up, add the cooked pasta, spinach, and basil. Splash in the balsamic vinegar and stir to combine. Adjust the seasoning with salt and pepper, if needed. Serve in bowls and garnish with grated Parmigiano-Reggiano cheese.
The Result:
Yum! We all loved this soup. It's a keeper!
One final note, I would recommend using turkey Italian sausage, if you can find it. If not, no worries...I used high-quality pork sausage and it worked just fine. In fact, mine was pretty lean and I didn't even have to drain off any grease.
October 26, 2010
Grilled Chicken Parmigiano
We really have not had that many noteworthy dinners lately, but this one did stand out. We all loved this healthy, low-calorie take on Chicken Parm; without feeling like we were sacrificing any of the decadence from the original dish.
I would recommend making the "Rocco's How Low Can You Go Lowfat Marinara Sauce", as well. Both the chicken and the sauce are totally craveable, and will become new staples at my house.
Grilled Chicken Parmigiano
From: Now Eat This! cookbook by Rocco DiSpirito
Ingredients:
Nonstick olive oil cooking spray
4 boneless, skinless chicken breasts (4 ounces each) trimmed of all fat, pounded thin
Freshly ground pepper and salt to taste
2 cups Rocco's How Low Can You Go Low-Fat Marinara Sauce(page 206;***see below***), or store-bought low-fat marinara sauce
1 cup drained canned whole plum tomatoes,roughly chopped
1 cup roughly chopped fresh basil leaves
1 cup shredded reduced-fat mozzarella cheese
1 1/2 ounces (about 6 Tbsp.) grated Parmigiano Reggiano cheese
1/2 cup whole wheat panko breadcrumbs,such as Ian's All-Natural
Directions:
Preheat the oven to 400°. Lightly spray a 9×13-inch glass baking dish with olive oil spray and set it aside.
Heat a grill or grill pan over high heat. Season the chicken with salt and pepper to taste. When the grill is hot, spray the chicken lightly with olive oil spray. Grill until just cooked through, about 1 1/2 minutes per side.
Spread a little less than half of the marinara sauce over the bottom of the prepared baking dish. Lay the grilled chicken breasts on top of the sauce. Spoon the remaining marinara sauce over the chicken; scatter the chopped tomatoes over the top. Sprinkle with 1/2 cup of the chopped basil, the mozzarella, and the Parmigiano Reggiano.
Bake the chicken until the cheese has melted and is beginning to brown, 10 to 12 minutes. Sprinkle the panko and remaining basil on top, and serve.
Nutritional Information:
Serves: 4 servings
9.3g fat, 332 calories
39g protein, 20g carbohydrates,
91mg cholesterol, 3g fiber, 767mg sodium
*****************************************************
Rocco's How Low Can You Go Low-Fat Marinara Sauce
From: Now Eat This! cookbook by Rocco DiSpirito
Ingredients:
1/2 tbsp Extra Virgin Olive Oil Organic
10 Garlic Clove
1 medium Yellow Onion
8 1/2 cups Crushed Tomatoes in Thick Tomato Puree 28oz
3 tbsp Parmigiano Reggiano
2 tbsp Spices, Crushed Red Peppers
12 tbsp Basil, Fresh
1/2 cup Water
Directions:
Saute garlic and Onion. Season with Salt, Pepper and Crushed Red Peppers.
Add tomato puree, water and Parmigiano-Reggiano rind (1 small piece). Bring to a simmer. Then cover, reduce the heat to low, and simmer for about 25 minutes
With the back of a knife, bruise basil and stir the sprig (1 large) into the sauce. Simmer uncovered, 5 minutes. Season if desired.
Nutritional Information:
Yield: 6 1/2 cups (13 serving)
Calories 57
Calories from Fat 7.9
Total Fat 0.88g
Saturated Fat 0.31g
Cholesterol 0.92mg
Sodium 452.77mg
Total Carbohydrate 9.86g
Dietary Fiber 1.71g
Sugars 7.08g
Protein 3.44g
The Result:
This was very easy and sooooo satisfying. I am really loving Rocco's DiSpirito's Now Eat This! cookbook. So far, everything I have tried from it has been excellent. I can't wait to have this dish again...I think I will have to do a repeat dinner soon.
I would recommend making the "Rocco's How Low Can You Go Lowfat Marinara Sauce", as well. Both the chicken and the sauce are totally craveable, and will become new staples at my house.
Grilled Chicken Parmigiano
From: Now Eat This! cookbook by Rocco DiSpirito
Ingredients:
Nonstick olive oil cooking spray
4 boneless, skinless chicken breasts (4 ounces each) trimmed of all fat, pounded thin
Freshly ground pepper and salt to taste
2 cups Rocco's How Low Can You Go Low-Fat Marinara Sauce(page 206;***see below***), or store-bought low-fat marinara sauce
1 cup drained canned whole plum tomatoes,roughly chopped
1 cup roughly chopped fresh basil leaves
1 cup shredded reduced-fat mozzarella cheese
1 1/2 ounces (about 6 Tbsp.) grated Parmigiano Reggiano cheese
1/2 cup whole wheat panko breadcrumbs,such as Ian's All-Natural
Directions:
Preheat the oven to 400°. Lightly spray a 9×13-inch glass baking dish with olive oil spray and set it aside.
Heat a grill or grill pan over high heat. Season the chicken with salt and pepper to taste. When the grill is hot, spray the chicken lightly with olive oil spray. Grill until just cooked through, about 1 1/2 minutes per side.
Spread a little less than half of the marinara sauce over the bottom of the prepared baking dish. Lay the grilled chicken breasts on top of the sauce. Spoon the remaining marinara sauce over the chicken; scatter the chopped tomatoes over the top. Sprinkle with 1/2 cup of the chopped basil, the mozzarella, and the Parmigiano Reggiano.
Bake the chicken until the cheese has melted and is beginning to brown, 10 to 12 minutes. Sprinkle the panko and remaining basil on top, and serve.
Nutritional Information:
Serves: 4 servings
9.3g fat, 332 calories
39g protein, 20g carbohydrates,
91mg cholesterol, 3g fiber, 767mg sodium
*****************************************************
Rocco's How Low Can You Go Low-Fat Marinara Sauce
From: Now Eat This! cookbook by Rocco DiSpirito
Ingredients:
1/2 tbsp Extra Virgin Olive Oil Organic
10 Garlic Clove
1 medium Yellow Onion
8 1/2 cups Crushed Tomatoes in Thick Tomato Puree 28oz
3 tbsp Parmigiano Reggiano
2 tbsp Spices, Crushed Red Peppers
12 tbsp Basil, Fresh
1/2 cup Water
Directions:
Saute garlic and Onion. Season with Salt, Pepper and Crushed Red Peppers.
Add tomato puree, water and Parmigiano-Reggiano rind (1 small piece). Bring to a simmer. Then cover, reduce the heat to low, and simmer for about 25 minutes
With the back of a knife, bruise basil and stir the sprig (1 large) into the sauce. Simmer uncovered, 5 minutes. Season if desired.
Nutritional Information:
Yield: 6 1/2 cups (13 serving)
Calories 57
Calories from Fat 7.9
Total Fat 0.88g
Saturated Fat 0.31g
Cholesterol 0.92mg
Sodium 452.77mg
Total Carbohydrate 9.86g
Dietary Fiber 1.71g
Sugars 7.08g
Protein 3.44g
The Result:
This was very easy and sooooo satisfying. I am really loving Rocco's DiSpirito's Now Eat This! cookbook. So far, everything I have tried from it has been excellent. I can't wait to have this dish again...I think I will have to do a repeat dinner soon.
October 2, 2010
Baked Parmesan Zucchini Sticks
Here is our fantastic "Friday Night Fun" dinner that I served family style for our indoor picnic, courtesy of the Aggie's Kitchen website. All of us loved this satisfying, delicious, and healthy version of fried zucchini sticks; without any taste sacrifice. My son did not even realize he was eating vegetables for dinner! It was the perfect choice for a relaxed meal, and one that I will make again and again.
Baked Parmesan Zucchini Sticks
From: Aggie's Kitchen, 9/25/10 (featured on CBSNews.com)
Ingredients:
3 large zucchini, sliced longways, halved and cut into sticks
2 eggs
1/2 cup plain bread crumbs
1/4 cup Parmesan cheese, grated
1 tsp dried oregano
1/2 tsp dried garlic powder
Olive oil spray
Directions:
Preheat oven to 425 degrees. Spray olive oil spray on large baking sheet. Set aside.
Slice zucchini into long planks. Cut planks in half then slice long into sticks.
In large shallow bowl, whisk together 2 eggs, set aside. In large shallow dish, combine breadcrumbs, Parmesan cheese, oregano and garlic powder.
Working with 3-4 zucchini sticks at a time, start breading process by dunking and completely covering zucchini with egg mixture. Take zucchini sticks out of egg mixture, allowing an extra egg to drip off, and place into breadcrumb mixture. Gently coat the zucchini stick completely with breadcrumb mixture. Place breaded zucchini stick onto baking sheet.
Continue this process until all zucchini sticks are breaded and on baking sheet. Spray each zucchini stick with olive oil spray and place into 425 degree oven. Bake for approximately 10 minutes or until bottoms are golden brown. Using a spatula, flip each zucchini stick and bake for an additional 10 minutes or until crisp and golden brown.
Jen's Notes:
At the end of the cook time, I turned on the broiler for a couple minutes to ensure that the coating was nicely browned and crisp on all sides of my sticks. A little grated Parmesan cheese and a sprinkle of salt was the perfect garnish to these beauties. Also, I substituted whole wheat breadcrumbs instead of plain breadcrumbs.
For the marinara dipping sauce in the middle of the plate: I just took one jar of our favorite pasta sauce and added 1/2 of a small can of tomato paste to it. I seasoned it with salt and some red pepper flakes, then reduced it down by half to create a thick, stick-sticking condiment. So easy and it was totally fabulous!
The Result:
I have not had zucchini sticks in such a long time...I really missed them! Usually, I stayed away because of all the fried breading; and I hated that the original version turned into one of my "off limit" foods. Now, I am happy to report that this recipe has satisfied my need for zucchini sticks and I no longer have to miss out on the yummy goodness of this crispy treat! Hooray!!!
Baked Parmesan Zucchini Sticks
From: Aggie's Kitchen, 9/25/10 (featured on CBSNews.com)
Ingredients:
3 large zucchini, sliced longways, halved and cut into sticks
2 eggs
1/2 cup plain bread crumbs
1/4 cup Parmesan cheese, grated
1 tsp dried oregano
1/2 tsp dried garlic powder
Olive oil spray
Directions:
Preheat oven to 425 degrees. Spray olive oil spray on large baking sheet. Set aside.
Slice zucchini into long planks. Cut planks in half then slice long into sticks.
In large shallow bowl, whisk together 2 eggs, set aside. In large shallow dish, combine breadcrumbs, Parmesan cheese, oregano and garlic powder.
Working with 3-4 zucchini sticks at a time, start breading process by dunking and completely covering zucchini with egg mixture. Take zucchini sticks out of egg mixture, allowing an extra egg to drip off, and place into breadcrumb mixture. Gently coat the zucchini stick completely with breadcrumb mixture. Place breaded zucchini stick onto baking sheet.
Continue this process until all zucchini sticks are breaded and on baking sheet. Spray each zucchini stick with olive oil spray and place into 425 degree oven. Bake for approximately 10 minutes or until bottoms are golden brown. Using a spatula, flip each zucchini stick and bake for an additional 10 minutes or until crisp and golden brown.
Jen's Notes:
At the end of the cook time, I turned on the broiler for a couple minutes to ensure that the coating was nicely browned and crisp on all sides of my sticks. A little grated Parmesan cheese and a sprinkle of salt was the perfect garnish to these beauties. Also, I substituted whole wheat breadcrumbs instead of plain breadcrumbs.
For the marinara dipping sauce in the middle of the plate: I just took one jar of our favorite pasta sauce and added 1/2 of a small can of tomato paste to it. I seasoned it with salt and some red pepper flakes, then reduced it down by half to create a thick, stick-sticking condiment. So easy and it was totally fabulous!
The Result:
I have not had zucchini sticks in such a long time...I really missed them! Usually, I stayed away because of all the fried breading; and I hated that the original version turned into one of my "off limit" foods. Now, I am happy to report that this recipe has satisfied my need for zucchini sticks and I no longer have to miss out on the yummy goodness of this crispy treat! Hooray!!!
September 15, 2010
Tomato Sauce with Butter and Onion
My son started playing soccer this evening and had his first official team practice. My friend, Claire and I have our boys on the same team, and we are really geeked about now being "soccer moms". Nerdy, I know!
Anyway, I wanted something simple to put together after practice, since I knew our evening was going to be hectic. Claire (the very same above-mentioned, co-soccer mom) sent me this recipe a few weeks ago to try out, and said it was one of their favorite vegetarian picks. She was right, it was fantastic! My husband and I were actually drinking the sauce out of our bowls...classy, right?!?!?!? The sauce did end up being very easy to put together; but make sure you allow for the 45 minute simmering time. I didn't. We ended up feeding the kids and putting them to bed, before my husband and I had this dish for dinner. I will admit, it was kinda nice having a relaxing dinner without any crying combatants hanging around. As much as I love my kids, it is really nice to have a peaceful meal with my husband now and again! So, thanks again Claire for a great dinner idea. This pasta dish will certainly become a vegetarian staple in our rotation.
Oh, and GO SHARKS!
Tomato Sauce with Butter and Onion
From: SmittenKitchen.com
Ingredients:
28 ounces (800 grams) whole peeled tomatoes from a can (San Marzano, if you can find them)
5 tablespoons (70 grams) unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste
grated Parmesan cheese, as garnish
Directions:
Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste (you might find, as I did, that your tomatoes came salted and that you don’t need to add more) and keep warm while you prepare your pasta.
Serve with spaghetti, with or without grated parmesan cheese to pass.
The Result:
Totally slurpable sauce! It was soooo freakin' yummy! I ended up using 1/2 box of linguine for the pasta, and it worked out great. I mixed my cooked pasta in with my sauce, and the sauce to noodle ratio was perfect. Yum, yum, yummy, yum, yum.
Anyway, I wanted something simple to put together after practice, since I knew our evening was going to be hectic. Claire (the very same above-mentioned, co-soccer mom) sent me this recipe a few weeks ago to try out, and said it was one of their favorite vegetarian picks. She was right, it was fantastic! My husband and I were actually drinking the sauce out of our bowls...classy, right?!?!?!? The sauce did end up being very easy to put together; but make sure you allow for the 45 minute simmering time. I didn't. We ended up feeding the kids and putting them to bed, before my husband and I had this dish for dinner. I will admit, it was kinda nice having a relaxing dinner without any crying combatants hanging around. As much as I love my kids, it is really nice to have a peaceful meal with my husband now and again! So, thanks again Claire for a great dinner idea. This pasta dish will certainly become a vegetarian staple in our rotation.
Oh, and GO SHARKS!
Tomato Sauce with Butter and Onion
From: SmittenKitchen.com
Ingredients:
28 ounces (800 grams) whole peeled tomatoes from a can (San Marzano, if you can find them)
5 tablespoons (70 grams) unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste
grated Parmesan cheese, as garnish
Directions:
Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste (you might find, as I did, that your tomatoes came salted and that you don’t need to add more) and keep warm while you prepare your pasta.
Serve with spaghetti, with or without grated parmesan cheese to pass.
The Result:
Totally slurpable sauce! It was soooo freakin' yummy! I ended up using 1/2 box of linguine for the pasta, and it worked out great. I mixed my cooked pasta in with my sauce, and the sauce to noodle ratio was perfect. Yum, yum, yummy, yum, yum.
May 17, 2010
Jen's Pepperoni and Veggie Calzones
I randomly picked up a package of pepperoni at the store the other day, which is weird. I don't think I have ever purchased pepperoni to have at home. It is just not something I normally use as an ingredient. Why I decided to buy it, I have no idea. If I was pregnant, I would chalk it up to a craving or something...but alas, pregnancy is not a viable excuse for the spontaneous pepperoni purchase. Anyway, I decided to concoct some sort of veggie/pepperoni calzone for tonight's meal. I think I am going to make my quick pizza dough recipe and the filling and go from there. I am really not sure how this is all going to work, but I have a basic idea of how I want to accomplish my calzone making. Wish me luck!
Jen's Pepperoni and Veggie Calzones
1 batch of Quick Homemade Whole Wheat Pizza Crust (or your favorite pizza dough)
cornmeal for coating the pan
cooking spray
1 Tablespoon of olive oil
pepperoni slices (I used 4-5 slices per calzone to cut back on calories and fat)
2 cloves of minced garlic
1 onion, sliced
1 green pepper, sliced into strips
1 (6 oz.) package of sliced button mushrooms
1 can of sliced black olives
1/2 jar of marinara sauce
tomato paste
dried oregano
dried basil
dried thyme
red pepper flakes
salt and pepper to taste
1/2 cup of part skim ricotta mixed with pesto (I am using leftovers)
1/4 cup of mascarpone cheese
1/2 cup mozzarella cheese, shredded
1/2 cup of Parmesan or Pecorino Romano cheese
Directions:
Preheat oven to 500 degrees.
Make dough according to recipe directions and divide up into 4 balls. Set aside. Coat sheet pan with cooking spray and cornmeal and set aside.
In a large skillet, heat olive oil over medium-high heat. Saute onions, peppers, and mushrooms until cooked. Add minced garlic,oregano, basil, thyme, and red pepper flakes to taste, and cook for an additional 1-2 minutes. Add in tomato paste and cook for another 1-2 minutes. Add marinara sauce, black olives, and salt and pepper to taste. Reduce mixture until thick and veggies are well coated in tomato sauce. Remove from heat and set aside.
Roll out dough balls into 4 individual circles, about 8 inches in diameter and 1/8 inch thick. Mix the ricotta/pesto with the mascarpone until creamy and smooth. Once dough is rolled out, spread ricotta mixture on half of the circle. Add pepperoni slices to taste,over the ricotta. Spread 1 or 2 Tablespoons full of veggie mixture over the pepperoni slices. Sprinkle some of each cheese over the top of veggie mixture. Fold top of the dough in half (the part without the toppings), creating a stuffed pocket of filling. Crimp ends of calzone with tines of fork to close dough. Cut 2-3 vent slats in top of folded calzone. Carefully move the calzones to the prepared sheet pan with a spatula, and bake for 15-20 minutes or until dough is cooked and slightly browned. Serve and enjoy!
Jen's Notes:
All measurements are approximate. My recipe is more of a 'game plan' than precise directions.
The Result:
As the guy from the 80's TV show, The A-Team used to say, "I love it when a plan comes together." These turned out awesome!!! The dough turned out perfectly...crisp and very calzoneish. I ended up amending the flour amounts from the original recipe; using a total of 2 cups whole wheat flour and only 1/2 cup of AP flour. I wanted the dough to be less springy and more shell-like. It turned out great, and it will be a change I keep for this calzone recipe. The only other change I made was to add a 1/4 cup of mascarpone cheese to the ricotta/pesto mix to smooth it out. When I thawed the ricotta the texture was a little grainy, but the additional cheese fixed that problem. These were probably the best homemade calzone I have attempted thus far and my whole family loved them. I am excited to have one leftover for lunch today. Also, I plan on having some of the ingredients that I still have leftover morph into tonight's dinner; another one of my experimental concoctions. Hooray!!!
Jen's Pepperoni and Veggie Calzones
1 batch of Quick Homemade Whole Wheat Pizza Crust (or your favorite pizza dough)
cornmeal for coating the pan
cooking spray
1 Tablespoon of olive oil
pepperoni slices (I used 4-5 slices per calzone to cut back on calories and fat)
2 cloves of minced garlic
1 onion, sliced
1 green pepper, sliced into strips
1 (6 oz.) package of sliced button mushrooms
1 can of sliced black olives
1/2 jar of marinara sauce
tomato paste
dried oregano
dried basil
dried thyme
red pepper flakes
salt and pepper to taste
1/2 cup of part skim ricotta mixed with pesto (I am using leftovers)
1/4 cup of mascarpone cheese
1/2 cup mozzarella cheese, shredded
1/2 cup of Parmesan or Pecorino Romano cheese
Directions:
Preheat oven to 500 degrees.
Make dough according to recipe directions and divide up into 4 balls. Set aside. Coat sheet pan with cooking spray and cornmeal and set aside.
In a large skillet, heat olive oil over medium-high heat. Saute onions, peppers, and mushrooms until cooked. Add minced garlic,oregano, basil, thyme, and red pepper flakes to taste, and cook for an additional 1-2 minutes. Add in tomato paste and cook for another 1-2 minutes. Add marinara sauce, black olives, and salt and pepper to taste. Reduce mixture until thick and veggies are well coated in tomato sauce. Remove from heat and set aside.
Roll out dough balls into 4 individual circles, about 8 inches in diameter and 1/8 inch thick. Mix the ricotta/pesto with the mascarpone until creamy and smooth. Once dough is rolled out, spread ricotta mixture on half of the circle. Add pepperoni slices to taste,over the ricotta. Spread 1 or 2 Tablespoons full of veggie mixture over the pepperoni slices. Sprinkle some of each cheese over the top of veggie mixture. Fold top of the dough in half (the part without the toppings), creating a stuffed pocket of filling. Crimp ends of calzone with tines of fork to close dough. Cut 2-3 vent slats in top of folded calzone. Carefully move the calzones to the prepared sheet pan with a spatula, and bake for 15-20 minutes or until dough is cooked and slightly browned. Serve and enjoy!
Jen's Notes:
All measurements are approximate. My recipe is more of a 'game plan' than precise directions.
The Result:
As the guy from the 80's TV show, The A-Team used to say, "I love it when a plan comes together." These turned out awesome!!! The dough turned out perfectly...crisp and very calzoneish. I ended up amending the flour amounts from the original recipe; using a total of 2 cups whole wheat flour and only 1/2 cup of AP flour. I wanted the dough to be less springy and more shell-like. It turned out great, and it will be a change I keep for this calzone recipe. The only other change I made was to add a 1/4 cup of mascarpone cheese to the ricotta/pesto mix to smooth it out. When I thawed the ricotta the texture was a little grainy, but the additional cheese fixed that problem. These were probably the best homemade calzone I have attempted thus far and my whole family loved them. I am excited to have one leftover for lunch today. Also, I plan on having some of the ingredients that I still have leftover morph into tonight's dinner; another one of my experimental concoctions. Hooray!!!
May 1, 2010
Easy Easy Risotto with Marinara
This is a dish I found in the Pasta & Co. Encore cookbook. What got my attention was the directions indicating to rinse the risotto before cooking. Hmmmm...that seems really incongruent to the usual risotto method, so I was instantly intrigued. I figured I would give it a go, to see what the difference is in method; and if successful, have another vegetarian risotto recipe up my sleeve. I am a little skeptical, but we will see...I will let you know how it goes!
Easy Easy Risotto with Marinara
From: Pasta & Co. Encore cookbook
Ingredients:
2 cups Arborio rice
1/4 cup of extra virgin olive oil
2 cups minced onion
2 large garlic cloves, peeled and put through a press
29 oz. of chicken broth or homemade stock (equals 2 x 14 1/2 oz. cans of broth, if not using homemade stock)
1 cup of marinara sauce
1 1/2 teaspoons of salt
Freshly ground black pepper to taste
pinch of nutmeg
3 bay leaves
1/2 cup of Parmesan cheese
Directions:
Rinse the rice under cold running water and drain well (this violates a cardinal rule of good risotto making). In a large nonstick skillet, heat olive oil over medium-high heat. Saute onions and rice until golden, about 10 minutes. Add garlic and cook for another minute. Add chicken broth/stock, marinara sauce, salt, pepper, nutmeg, & bay leaves. Stir and cover tightly with lid or foil. Reduce heat to low and cook very slowly, without stirring, for about 30 minutes or until rice is tender. This dish is meant to be a bit sticky. Fold in Parmesan and taste for seasoning. Serve hot or at room temperature.
The Result:
This was just okay. It was good, but nothing truly special. It tasted like risotto mixed with marinara sauce...eh. I will say that the no-stir method was kinda nice, however I have had (and made) better risotto recipes. I garnished our risotto with a chunk of heirloom tomato (which we had sliced up for a quick side dish, as well). Let's just say that the tomatoes were the highlight of the meal. Overall, this was merely mediocre, and not a recipe that I would be in a hurry to make again.
Easy Easy Risotto with Marinara
From: Pasta & Co. Encore cookbook
Ingredients:
2 cups Arborio rice
1/4 cup of extra virgin olive oil
2 cups minced onion
2 large garlic cloves, peeled and put through a press
29 oz. of chicken broth or homemade stock (equals 2 x 14 1/2 oz. cans of broth, if not using homemade stock)
1 cup of marinara sauce
1 1/2 teaspoons of salt
Freshly ground black pepper to taste
pinch of nutmeg
3 bay leaves
1/2 cup of Parmesan cheese
Directions:
Rinse the rice under cold running water and drain well (this violates a cardinal rule of good risotto making). In a large nonstick skillet, heat olive oil over medium-high heat. Saute onions and rice until golden, about 10 minutes. Add garlic and cook for another minute. Add chicken broth/stock, marinara sauce, salt, pepper, nutmeg, & bay leaves. Stir and cover tightly with lid or foil. Reduce heat to low and cook very slowly, without stirring, for about 30 minutes or until rice is tender. This dish is meant to be a bit sticky. Fold in Parmesan and taste for seasoning. Serve hot or at room temperature.
The Result:
This was just okay. It was good, but nothing truly special. It tasted like risotto mixed with marinara sauce...eh. I will say that the no-stir method was kinda nice, however I have had (and made) better risotto recipes. I garnished our risotto with a chunk of heirloom tomato (which we had sliced up for a quick side dish, as well). Let's just say that the tomatoes were the highlight of the meal. Overall, this was merely mediocre, and not a recipe that I would be in a hurry to make again.
April 5, 2010
Claire's Pesto Pasta Surprise
For some reason, Italian food just seems like the right thing to serve on major holidays. Usually for our Christmas Eve family dinner, we have an Italian food feast; maybe that is why I associate Italian food and holidays together. Since I did not do the usual Italian food spread this past year for Christmas (my pregnancy and lactose intolerance issues precluded my meal plans), I decided to change it up and make an Italian-inspired dinner for our Easter celebration instead.
For our main dish, I decided to try a recipe that my friend Claire recently made with good results. Since pasta is so filling, I decided to do some simple accompaniments of garlic bread and green salad to finish off our meal. It was not fancy, but everything was certainly delicious. My mom, husband, son and I really enjoyed it!
Claire's Pesto Pasta Surprise
Ingredients:
1 package whole wheat penne
1 jar marinara sauce -OR- 1 cup of homemade marinara
1/2 cup ricotta cheese
1 cup mozzarella
1/4 cup pesto
Additional mozzarella for topping
Directions:
Prepare penne (or pasta of your choice) per package directions; set aside. Combine cheeses and pesto in medium bowl; set aside. In 8x12 pan, layer as follows: half of the cooked pasta, half the marinara sauce, all the cheese/pesto mixture, remaining half of the pasta, remaining marinara, additional mozzarella.
Bake at 350 for 30 minutes or until heated through and cheese is melted.
Jen's Notes:
I used Jenn Nelson's Fabulous Marinara Sauce (see previous post).
Also, here is the link that has the garlic bread recipe.
Ina's Garlic Ciabatta Bread
The Result:
Even though our Easter meal was on a much smaller scale than the usual Christmas gut-buster, it was still a fantastic choice. This was so good; I will make this dish again and again and again.
For our main dish, I decided to try a recipe that my friend Claire recently made with good results. Since pasta is so filling, I decided to do some simple accompaniments of garlic bread and green salad to finish off our meal. It was not fancy, but everything was certainly delicious. My mom, husband, son and I really enjoyed it!
Claire's Pesto Pasta Surprise
Ingredients:
1 package whole wheat penne
1 jar marinara sauce -OR- 1 cup of homemade marinara
1/2 cup ricotta cheese
1 cup mozzarella
1/4 cup pesto
Additional mozzarella for topping
Directions:
Prepare penne (or pasta of your choice) per package directions; set aside. Combine cheeses and pesto in medium bowl; set aside. In 8x12 pan, layer as follows: half of the cooked pasta, half the marinara sauce, all the cheese/pesto mixture, remaining half of the pasta, remaining marinara, additional mozzarella.
Bake at 350 for 30 minutes or until heated through and cheese is melted.
Jen's Notes:
I used Jenn Nelson's Fabulous Marinara Sauce (see previous post).
Also, here is the link that has the garlic bread recipe.
Ina's Garlic Ciabatta Bread
The Result:
Even though our Easter meal was on a much smaller scale than the usual Christmas gut-buster, it was still a fantastic choice. This was so good; I will make this dish again and again and again.
Jenn Nelson's Fabulous Marinara Sauce
My friend Jenn recently made dinner for us and brought the absolute BEST homemade marinara sauce that I have probably ever consumed. After eating it, I was still craving it days later. It was soooooo good! So, I did what any cook would do...I begged her for the recipe. I decided to make a big batch of it (Jenn told me that it freezes really well) and use some of it in the recipe I was planning for Easter dinner. Many thanks to Jenn for sharing such an awesome sauce recipe!
Jenn Nelson's Fabulous Marinara Sauce
Ingredients:
4 Tablespoons of good Extra Virgin Olive Oil
4 large garlic cloves - crushed
1/4 yellow onion - chopped
2 medium carrots - finely chopped
2 celery stalks - finely chopped
1 red bell pepper-chopped
1 green bell pepper- chopped
2 Tablespoon fresh oregano - chopped (-OR- use 1 T of dried oregano and crumble in your hands as you add it to release the flavor)
2 Tablespoon fresh basil - chopped/cut (-OR- use 1 T of dried Basil/crumbled in your hand as you add it to release the flavor)
1 Bay leaf
Dash of Cayenne Pepper
2 28oz cans of crushed tomatoes
1 8oz can of tomato sauce
2 cans of petite diced tomatoes (choose size according to how much tomato 'chunks' you like in your sauce) -OR- you can add a freshly chopped Roma or grape tomatoes.
Parmigiano-Reggiano cheese rind (1 inch piece or more)
1 Tsp. Sugar
Kosher Salt & fresh ground black pepper
Directions:
1) Heat up olive oil in a stock pot, add the next 5 ingredients. Cook over medium/high heat until carrots & peppers are soft and onion is translucent.
2) Add Oregano, Basil and Bay leaf, stir together
3) Add crushed tomatoes, sauce, and diced tomatoes.
4) Add dash of Salt & Cayenne pepper,stir.
5) Add the cheese rind and cook on med/low for an hour, making sure to stir periodically.
6) Add sugar/salt/pepper to taste and cook on low for another 30-45 minutes.
Jen's Notes:
Instead of 2 cans of petite diced tomatoes, I used one large (28oz) can of whole San Marzano tomatoes with the juice. Then, I used a pair of kitchen shears and chopped the tomatoes to the size I wanted in the can right before adding them to the pot.
Also, I added chopped fresh thyme (about 1 Tablespoon)to the herb mixture.
Jenn Nelson's Fabulous Marinara Sauce
Ingredients:
4 Tablespoons of good Extra Virgin Olive Oil
4 large garlic cloves - crushed
1/4 yellow onion - chopped
2 medium carrots - finely chopped
2 celery stalks - finely chopped
1 red bell pepper-chopped
1 green bell pepper- chopped
2 Tablespoon fresh oregano - chopped (-OR- use 1 T of dried oregano and crumble in your hands as you add it to release the flavor)
2 Tablespoon fresh basil - chopped/cut (-OR- use 1 T of dried Basil/crumbled in your hand as you add it to release the flavor)
1 Bay leaf
Dash of Cayenne Pepper
2 28oz cans of crushed tomatoes
1 8oz can of tomato sauce
2 cans of petite diced tomatoes (choose size according to how much tomato 'chunks' you like in your sauce) -OR- you can add a freshly chopped Roma or grape tomatoes.
Parmigiano-Reggiano cheese rind (1 inch piece or more)
1 Tsp. Sugar
Kosher Salt & fresh ground black pepper
Directions:
1) Heat up olive oil in a stock pot, add the next 5 ingredients. Cook over medium/high heat until carrots & peppers are soft and onion is translucent.
2) Add Oregano, Basil and Bay leaf, stir together
3) Add crushed tomatoes, sauce, and diced tomatoes.
4) Add dash of Salt & Cayenne pepper,stir.
5) Add the cheese rind and cook on med/low for an hour, making sure to stir periodically.
6) Add sugar/salt/pepper to taste and cook on low for another 30-45 minutes.
Jen's Notes:
Instead of 2 cans of petite diced tomatoes, I used one large (28oz) can of whole San Marzano tomatoes with the juice. Then, I used a pair of kitchen shears and chopped the tomatoes to the size I wanted in the can right before adding them to the pot.
Also, I added chopped fresh thyme (about 1 Tablespoon)to the herb mixture.
September 22, 2009
Baked Pasta Casserole (aka Dream Spaghetti) with Jen's Easy Homemade Meat Sauce
Here is a bonus recipe, since everyone was such a good sport about my absence!
This is the only other 'new" dish I tried during my Sabbatical. My MOPS group had a meal preparation expert come and speak with us, and this was the recipe she gave everyone to try. It turned out pretty good, and it will be one that I make again. The only issue I had was that I did not like the type of pasta that I used with this dish. I substituted in leftover whole wheat fettuccine, and it was not all that great. Next time I make this dish, I will probably use a whole wheat tube-shaped pasta, like penne or rigatoni. Also, you could probably add some veggies to make this more nutritionally balanced...zucchini would be nice. With that said, everyone at my table still really liked the recipe and it will be one I try again soon.
Baked Pasta Casserole (aka Dream Spaghetti)
Ingredients:
8 oz. of spaghetti or favorite pasta
3 cups prepared spaghetti sauce OR homemade sauce **(see notes below)**
1 ½ lbs. cooked ground beef *(*see notes below)**
8 oz. cottage cheese
4 oz. sour cream
1 cup of shredded mozzarella cheese
Parmesan cheese for garnish
Directions:
Preheat oven for 350 degrees. Cook the pasta according to package directions and drain.
Combine sauce and ground beef **(see below for my Easy Homemade Meat Sauce recipe)**
Combine cottage cheese and sour cream.
In a 9 x 13 casserole pan, layer bottom with cooked pasta, spread on the cheese mixture, top with meat mixture, and sprinkle with mozzarella cheese.
Bake for 30 minutes. Garnish with Parmesan cheese, if desired and serve.
Jen's Notes:
Instead of using jarred tomato sauce, I make a quick homemade version. See below for my recipe.
**Jen's Easy Homemade Meat Sauce**
Ingredients:
1 lb. of ground beef
1 can of plain tomato sauce
2-3 Tablespoons of tomato paste
salt and pepper to taste
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of chili powder
1 teaspoon of Italian seasoning
1 teaspoon of paprika
Directions:
In a large skillet over medium high heat, place ground beef and season with salt, pepper, garlic powder, onion powder, Italian seasoning, chili powder, and paprika. Brown the meat until it is cooked through and no longer pink. Add 1 can of plain tomato sauce and 2-3 Tablespoons of tomato paste. Stir and bring to a boil. Reduce to low and simmer for about 5 to 10 minutes. Adjust all seasoning, if needed.
The Result:
Ummmm...cheesy, yummy, pasta-y, goodness!
This is the only other 'new" dish I tried during my Sabbatical. My MOPS group had a meal preparation expert come and speak with us, and this was the recipe she gave everyone to try. It turned out pretty good, and it will be one that I make again. The only issue I had was that I did not like the type of pasta that I used with this dish. I substituted in leftover whole wheat fettuccine, and it was not all that great. Next time I make this dish, I will probably use a whole wheat tube-shaped pasta, like penne or rigatoni. Also, you could probably add some veggies to make this more nutritionally balanced...zucchini would be nice. With that said, everyone at my table still really liked the recipe and it will be one I try again soon.
Baked Pasta Casserole (aka Dream Spaghetti)
Ingredients:
8 oz. of spaghetti or favorite pasta
3 cups prepared spaghetti sauce OR homemade sauce **(see notes below)**
1 ½ lbs. cooked ground beef *(*see notes below)**
8 oz. cottage cheese
4 oz. sour cream
1 cup of shredded mozzarella cheese
Parmesan cheese for garnish
Directions:
Preheat oven for 350 degrees. Cook the pasta according to package directions and drain.
Combine sauce and ground beef **(see below for my Easy Homemade Meat Sauce recipe)**
Combine cottage cheese and sour cream.
In a 9 x 13 casserole pan, layer bottom with cooked pasta, spread on the cheese mixture, top with meat mixture, and sprinkle with mozzarella cheese.
Bake for 30 minutes. Garnish with Parmesan cheese, if desired and serve.
Jen's Notes:
Instead of using jarred tomato sauce, I make a quick homemade version. See below for my recipe.
**Jen's Easy Homemade Meat Sauce**
Ingredients:
1 lb. of ground beef
1 can of plain tomato sauce
2-3 Tablespoons of tomato paste
salt and pepper to taste
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of chili powder
1 teaspoon of Italian seasoning
1 teaspoon of paprika
Directions:
In a large skillet over medium high heat, place ground beef and season with salt, pepper, garlic powder, onion powder, Italian seasoning, chili powder, and paprika. Brown the meat until it is cooked through and no longer pink. Add 1 can of plain tomato sauce and 2-3 Tablespoons of tomato paste. Stir and bring to a boil. Reduce to low and simmer for about 5 to 10 minutes. Adjust all seasoning, if needed.
The Result:
Ummmm...cheesy, yummy, pasta-y, goodness!
July 22, 2009
Jen's Italian Meatloaf, Garlic Mashed Potatoes, and Broccoli
It was the husband's birthday yesterday, so I decided to make him a dinner that he really enjoyed. This Italian meatloaf was a hit the first time around, so I thought I would make it again. I had to skip a couple ingredients, since I did not realize I was short-handed until I started cooking. The version I made last night did not incorporate green peppers or sun dried tomatoes. I must say, it was still good, but the original recipe was much better (in my humble opinion). The husband still really liked his birthday dinner, so it was really not a huge issue. Next time, I will just make sure I have everything on hand before I start cooking! I made steamed broccoli and garlic mashed potatoes to go with our meatloaf. Then, after dinner we went to my In Law's for birthday dessert. All in all, I think the hubs enjoyed his special day.
Jen's Italian Meatloaf
This is such a homey and comforting dinner! I love meatloaf!!!
Jen's Italian Meatloaf
This is such a homey and comforting dinner! I love meatloaf!!!
July 13, 2009
Leftovers/Impromptu Spaghetti and Meatballs
Our dinner yesterday, was a bit non-eventful. I served the remaining meatballs and marinara sauce last night over some whole wheat pasta, for an impromptu spaghetti and meatballs. Then we dashed off to my In Law's house for a visit. We didn't get home until pretty late, so I didn't bother to post our dinner last night. Really, leftovers were not that exciting anyway.
I need to come up with a dinner for tonight since I can't do what I had originally planned. I wanted to do some bean tostadas, but I ran out of tortillas and I forgot to soak my beans. I think I will rearrange my menu plan and slot tostadas for another night this week; possibly tomorrow. In the meantime, I need to figure out what we are having for dinner tonight and post it later.
I need to come up with a dinner for tonight since I can't do what I had originally planned. I wanted to do some bean tostadas, but I ran out of tortillas and I forgot to soak my beans. I think I will rearrange my menu plan and slot tostadas for another night this week; possibly tomorrow. In the meantime, I need to figure out what we are having for dinner tonight and post it later.
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