Pasta with Pesto Cream Sauce

This recipe took approximately 15 minutes to make.  It was delicious, and, therefore, I love it.

Pesto (or use 4 ounces store-bought pesto)
3/4 cups Fresh Basil Leaves
1/2 cup Grated Parmesan Cheese
3 Tablespoons Pine Nuts
2 cloves Garlic, Peeled
Salt And Pepper, to taste
1/3 cup Extra Virgin Olive Oil

1/2 cup Heavy Cream
2 Tablespoons Butter
1/4 cup Grated Parmesan (additional)
12 ounces, weight Pasta (cavitappi, Fusili, Etc.)
2 whole Tomatoes, Diced

Cook pasta until al dente.

Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.

Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.
Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.

Original source: http://thepioneerwoman.com

5-Minute Homemade Macaroni and Cheese

I'm not sure this could be any easier.  Sydney loved it, and it was delicious.  I think I'd like to try it next time around with some sort of "fancy" cheese or mix in some broccoli.

1/2 pound cooked pasta of choice (we used small shells)
2 cups shredded cheddar cheese
1 cup whole milk
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Place pasta, cheese, milk, salt and pepper into a microwave safe bowl. Stir to mix. Cover lightly with plastic wrap and microwave for 3 minutes. Stir and microwave for an additional 2 minutes. Stir until creamy and smooth. Serve immediately.
Makes 4 servings

Original recipe: www.picky-palate.com

Pappardelle with Baby Spinach, Herbs, and Ricotta

Here's a light, vegetarian pasta dish for Lent! Tom said it was delicious - even though it has parsley, which he strongly dislikes.

8 ounces uncooked pappardelle (I used fettuccine)
1 tablespoon kosher salt
1/3 cup whole-milk ricotta cheese
3 cups baby spinach leaves
1/4 cup chopped fresh chives
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
3 tablespoons grated fresh pecorino Romano cheese
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

Cook pasta with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain in a colander over a bowl, and reserve 1 cup cooking liquid.

Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or blender, and process until well blended.

Combine hot pasta, cheese mixture, spinach, and remaining ingredients in a large bowl; toss gently to coat. Add additional cooking liquid to moisten, if needed.

Original source: Cooking Light

Ricotta-Stuffed Spinach and Broccoli Pizza Pie

Mmmm... This was easy to make and eat! I think I'll try a meat version next time around.

16 oz whole wheat or white pizza dough (I used Pillsbury in the tube, but I may try a circular version next time around)
1 Cup ricotta cheese
¼ Cup grated Parmesan cheese
1 Tablespoon extra virgin olive oil
2 Cups fresh spinach leaves, chopped
2 Cups fresh broccoli florets, steamed until fork tender, about 3 minutes in boiling water
Pinch of salt
½ Cup Roasted red bell peppers (I used the jarred version)
1 ½ Cup shredded mozzarella cheese
2 Tablespoons extra virgin olive oil
½ teaspoon dried Italian Seasoning

Preheat oven to 375 degrees F. Divide dough into 2 equal pieces. Spread and press one piece of dough into the bottom and sides of a 9-9 ½ inch round cake or tart pan that has been sprayed with non-stick cooking spray. (I used a 9 ½ inch round cake pan that worked perfectly) In a medium bowl, mix together the ricotta and Parmesan cheese until well combined. Spread into pressed pizza dough.

Place olive oil into a medium skillet over medium heat. Saute spinach until wilted down, about 3 minutes. Place evenly over ricotta cheese layer. Place steamed broccoli florets over spinach and season with a pinch or two of kosher salt. Layer roasted red peppers, then mozzarella cheese over top. Press out remaining piece of dough and place over filling, tucking edges inside of pan. Brush with olive oil and sprinkle with Italian Seasoning. Bake for 25-35 minutes or until crust is golden brown and cooked through.

Let cool for 10 minutes before removing from pan or cutting into wedges.

8 slices

Original recipe: http://www.picky-palate.com/

Moroccan-Style Stuffed Acorn Squash

This dinner was great for a variety reasons: it was so far from what we normally have for dinner, it was a nice change of pace; it was incredibly filling - especially for a "vegetarian" meal; and it tasted great (really - what else matters?). Tom had initially said he didn't want couscous, but then he changed his mind. In the end, he couldn't stop raving about it!

2 tablespoons brown sugar
1 tablespoon butter, melted
2 large acorn squash, halved and seeded
2 tablespoons olive oil
2 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, chopped
1 cup garbanzo beans, drained
1/2 cup raisins
1 1/2 tablespoons ground cumin
salt and pepper to taste
1 (14 ounce) can chicken broth
1 cup uncooked couscous

Preheat oven to 350 degrees F (175 degrees C).

Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.

Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.

Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

Red Beans and Rice

I love this recipe because you can make it with stuff from your pantry - no fresh ingredients needed... that sounds bad, but it's actually quite good.

1 tablespoon vegetable oil

1 cup uncooked regular long-grain white rice

1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth

1 1/4 cups water

3/4 cup Pace® Picante Sauce

1 teaspoon chili powder

1 can (about 15 ounces) kidney beans, drained

1 cup shredded Cheddar cheese

Sour cream

Sliced pitted ripe olives

Heat the oil in a 10-inch skillet over medium-high heat. Add the rice. Cook and stir until it's lightly browned.

Stir the broth, water, picante sauce and chili powder into the rice. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.

Stir in the beans and sprinkle with cheese. Cover and cook for 5 minutes or until done. Serve with sour cream and olives.

Nacho Potato Soup

Here is another one of our favorites... very cheesy (you can adjust if necessary)!

1 pkg (5 1/4 oz) au gratin potatoes
1 can mexicorn, drained
1 can tomatoes with jalapenos
2 c water
2 c milk
2 c cubed American cheese

In a saucepan, combine potatoes and sauce mix, corn, tomatoes with juice, and water. Mix well and bring to a boil. Reduce heat, cover, and simmer for 18-20 minutes (or until potatoes are tender). Add milk and cheese. Cook on medium until cheese melts.

I've used Velveeta instead of American cheese, and it works just fine.

Broccoli Cheese Soup

Two great soup recipes coming your way! Here's the first...

Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16-ounce) package broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light)

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

Original Source: Cooking Light

Macaroni and Cheese

This is my all-time favorite macaroni and cheese recipe. Yummy!

1 1/2 c elbow macaroni
Nonstick cooking spray
1 T olive oil
1 T flour
1/2 c nonfat milk
1/2 c cauliflower or butternut squash puree
1 1/2 c reduced fat shredded cheddar cheese
4 oz reduced-fat or nonfat cream cheese
1/2 t salt
1/8 t paprika
1/8 t pepper

Cook pasta according to package directions. Drain.

While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add then oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.

Add the milk and cook, stirring every now and then, until the mixture begin to thicken, 3-4 minutes. Add the vegetable puree, cheddar, cream cheese, and seasonings Stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

Original Source: Deceptively Delicious by Jessica Seinfeld

Coleslaw

This is an incredibly easy coleslaw recipe. It's also very good! I serve it on top of the Carolina barbecue sandwiches. This is one of those recipes that gets better the longer it sits.

1 package of precut coleslaw mix (cabbage and carrots)
1 c mayonnaise
1/4 c white wine vinegar
1 t celery seed
1/4 c sugar
Salt and pepper

Mix all ingredients except for coleslaw mix. Add coleslaw and toss.

Garlicky Spaghetti

8 ounces uncooked spaghetti
3/4 teaspoon kosher salt, divided
3 tablespoons extra-virgin olive oil
2 tablespoons minced fresh garlic
1/2 teaspoon crushed red pepper
2 cups grape tomatoes, halved
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
5 ounces arugula leaves
2 tablespoons fresh lemon juice
1/2 cup (2 ounces) grated Parmesan cheese

Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup pasta water. Place pasta in a small bowl. Add 1/4 teaspoon salt, tossing gently. Set aside, and keep warm.

Return pan to medium heat. Add oil, garlic, and pepper; cook 2 minutes or until garlic is lightly browned, stirring occasionally. Stir in remaining 1/2 teaspoon salt, tomatoes, and beans; cook 2 minutes. Add pasta; cook 4 minutes, stirring frequently. Add reserved pasta water and arugula, tossing gently to combine. Remove from heat. Stir in lemon juice and cheese. Serve immediately.

Original Source: Cooking Light

Lemon Spaghetti

Oh my gosh - this recipe should win some sort of award: it's easy to make, cooks up in minutes, and tastes good too! What more could you ask for? This one is definitely going in the usual rotation.

6 oz spaghetti
1/2 t lemon zest
1/8 c lemon juice
1/8 c olive oil
pinch crushed red pepper flakes
parsley
Parmesan cheese

Cook the spaghetti as directed.

Combine next four ingredients (through pepper flakes) - whisk to mix.

Drizzle sauce over cooked spaghetti. Top with parsley and Parmesan cheese.

Original Source: Cooking Light

Double Bean Burritos

Tom said, "What's the green stuff?" "I don't like green stuff - just leave it out." I told him he could fish it out - the recipe calls for cilantro, and so the burritos shall be made with cilantro. Deal with it.

Even with all the green stuff, Tom really enjoyed these. Easy and good.

Yield
6 servings (serving size: 1 burrito)

Ingredients

1 (3 1/2-ounce) bag boil-in-bag brown rice
1 cup chunky bottled salsa
1 (15-ounce) can black beans, rinsed and drained
6 (10-inch) flour tortillas
6 tablespoons bean dip (such as Frito Lay)
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
1 peeled avocado, cut into 6 slices
12 cilantro sprigs
6 lime wedges (optional)

Preparation
Cook rice according to package directions, omitting salt and fat.

While rice cooks, combine salsa and black beans in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated. Stack tortillas; wrap stack in damp paper towels. Microwave at high 25 seconds or until warm.

Spread 1 tablespoon bean dip over each tortilla; top each tortilla with 1/4 cup rice, 1/3 cup black bean mixture, 2 tablespoons cheese, 1 avocado slice, and 2 cilantro sprigs; roll up. Serve with lime wedges, if desired.

Original Source: Cooking Light

Pasta with Zucchini and Toasted Almonds

We substituted whole grain penne pasta for the linguine in this recipe. Sometimes, I feel like I can't mix the vegetables and other ingredients into linguine as well as I can into other shorter pastas. Anyway, this was a nice, light summer dinner.

2 cups cherry tomatoes, halved
2 tablespoons minced shallots
1 teaspoon minced fresh thyme
2 teaspoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
5 teaspoons extra-virgin olive oil, divided
1 (9-ounce) package refrigerated linguine
1 1/2 teaspoons bottled minced garlic
3 cups chopped zucchini (about 1 pound)
3/4 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh mint, divided
1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese
3 tablespoons sliced almonds, toasted

Preparation
Combine first 7 ingredients in a medium bowl. Add 2 teaspoons oil, tossing to coat.

Cook pasta according to package directions, omitting salt and fat. Drain well.

Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan, swirling to coat. Add garlic to pan; sauté 30 seconds. Add zucchini; sauté 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 tablespoons mint; toss well. Remove from heat; stir in tomato mixture.

Place 1 1/2 cups pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 tablespoons mint. Sprinkle each serving with 4 teaspoons cheese and 2 teaspoons almonds.


Original source: Cooking Light