Broccoli Cheese Lasagna Rolls

Hello Everyone!  I hope all of you are well out there in the blogosphere!  I went shopping for new work clothes today.  I realized that after three years of being a stay at home mom, I pretty much live in sweat pants and unfortunately most of my really nice work clothes either don't fit me anymore, or I got rid of them.  So I had to go shopping.  Oh too bad, right?  Haha.  
Anyway, awhile back I posted a recipe for Ham and Cheese Lasagna rolls.  I had a reader ask me what other kinds of lasagna rolls I make, and specifically asked for a vegetarian option.  As it happens I also make these yummy broccoli cheese rolls.  They are SO good and really easy!  I hope you will give them a try!


Broccoli Cheese Lasagna Rolls

• 1 box lasagna noodles, cooked according to package directions and drained and rinsed with cold water.
• 3 cups milk
• 1/2 cup flour
• 3 tbsp. butter
• 1 tsp. salt (I like to use the Himalayan and Sea Salt mixture from Pampered Chef)
• 1 tbsp. dijon mustard
• 1/2 tsp ground black pepper
• 1/4 tsp. nutmeg
• 2 cups broccoli florets, steamed until very soft
• 1 cup carrots, chopped and steamed until very soft (I steam the broccoli and the carrots together)
• 2 cups shredded sharp white cheddar cheese (I like to use the Kerrygold Irish Cheddar but you could also use mozzarella, jack, or even swiss)
• 1/2 cup parmesan, grated

Preheat oven to 350 degrees and spray a 13X9 inch baking dish generously with cooking spray.  While you are preparing your lasagna noodles according to package directions, make a béchamel sauce.   To make a béchamel, melt the butter in a large saucepan over medium heat.  Add the flour and whisk the two together until they are fully incorporated and become slightly fragrant (this happens quickly so be sure not to burn it).  Slowly add the milk 1/2 cup at a time, whisking constantly adding more milk only when the mixture becomes thick enough to coat the back of a spoon.  Once all the milk is added, add the dijon, the nutmeg, the pepper, and the salt.   Continue to whisk while adding the parmesan cheese.  You should have approximately 3 cups of béchamel.  To assemble the lasagna rolls, add about 1 cup of the béchamel to the carrots and broccoli and stir until well mixed.  Your broccoli should be "mushy."  Spread 1 cup of the béchamel on on the bottom of your 13X9 baking dish and reserve the last cup to spread over the top of the rolls.  Take a lasagna noodle and lay it out on your work surface.  Spread the broccoli carrot mixture in a layer on top of the noodle (a good tablespoonful) and then top with sprinkled cheese (be sure to save enough cheese to top the rolls at the end).  Roll up the lasagna noodle and place seam side down in the baking dish.  Repeat with remaining noodles (this makes about 12 rolls).  Top rolls with remaining béchamel and remaining cheese.  Bake covered 45 minutes then remove cover and bake an additional 5 minutes or until cheese is bubbly and starting to brown.  Enjoy!  YUM!

Until next time, happy and HEALTHY cooking and EATING!

Tomato Basil Spaghetti

Recently my friend Hayley asked me if we could make pesto together.  I love fresh pesto and I get tons of basil from the CSA.  It is so verdant and flavorful!  If you have never made pesto before it is SO easy and fast, plus it stays good FOREVER in the fridge, or you can freese it! The ingredients can be a little bit expensive, but basil grows like a weed in the summer and it is well worth planting...plus, a little pesto goes a long way.  One of my most popular pesto recipes is my baked crunchy pesto chicken.  
I used this batch of homemade pesto that Hayley and I made in a lovely summer pasta dish - Tomato Basil Spaghetti. YUM!


Basil Pesto

• 1 - 2 cups fresh basil leaves
• 1 cup toasted pine nuts 
• 1 cup good crumbled parmesan cheese (make sure you use fresh parmesan)
• The juice of 1 lemon
• 1 head roasted garlic (you can also use two to three garlic cloves, minced, I like the milder flavor of the roasted garlic though.  Sometimes I don't put any garlic in it if I am in a hurry and it is still delicious).  
• 1/2 tsp. coarse sea salt or kosher salt
• 1/4-1/2 cup extra virgin olive oil

Place all the ingredients, except the oil, in the bowl of your food processor.  Process until the ingredients begin to break down and come together.  Stream in the olive oil a little at a time until the ingredients begin to emulsify.  Continue to add olive oil until the sauce gets to your desired consistency (less olive oil for thicker sauce, more for thinner).  

Tomato and Basil Spaghetti

• 1 lb spaghetti, cooked according to package directions and drained
• 1 can diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 heaping tablespoonful homemade or store bought pesto
• 1/4 tsp. coarse sea salt or kosher salt
• 1/4 tsp. red pepper flakes
• 1 tsp. olive oil

In a large, deep sided skillet saute the onions and garlic in olive oil over medium high heat until translucent.  Add the diced tomatoes, the salt, and the red pepper flakes and continue to cook, stirring frequently, another 5-7 minutes or until heated through.  Turn heat down to low, mix in the spaghetti.  Once tomato mixture is well incorporated add the pesto and mix into the spaghetti.  Serve with a yummy sprinkling of good parmesan cheese.  

Until next time, happy and HEALTHY cooking and EATING!

Twisted Coleslaw

Well...it's hot again!  SUPER hot!  We got about a day of relief.  I really like the fall here in Iowa because the weather is nice and it isn't super humid like it is in the summer.  The good thing about this heat is that it usually produces big thunderstorms at night.  That is one thing I actually like about living in the midwest and that is the big thunderstorms.  
Tonight I made a really yummy salad that I am calling Twisted Coleslaw. We had an abundance of cabbage from Abbe Hills from both this week and last week, so I needed to find something to do with it.  I put my thinking cap on and came up with this creative salad.  It was REALLY yummy and I am almost positive it will be even better tomorrow!  I made so much of it I dropped by the neighbors with a gift of salad.  Yum!


Twisted Coleslaw

• 16 ounces uncooked long fusilli (corkscrew) pasta 
• 1 small head green cabbage, finely chopped
• 1 small head savoy cabbage or red cabbage, finely chopped
• 1 unpeeled medium granny smith apple, chopped (1 cup)
• 1 cucumber, finely chopped
• 1/4 cup coleslaw dressing (homemade or store bought)
• 4 slices bacon, cooked and crumbled
• 1 pkg. crunchy garlic and ginger flavored wontons
• 2 cups shredded carrots
• 
  
• Cook pasta and drain according to package directions.  Allow to cool.  Once the pasta is cool, toss all the ingredients together.  Place in the refrigerator to chill before serving for at least one hour if desired.  
• 
  
• Until next time, happy and HEALTHY cooking and EATING!

Easy Stir-fry Chicken and Noodles

ONE WEEK FROM TODAY I WILL BE IN SEATTLE FOR A MONTH!!!! YAHOO!!!!

Here's a really quick recipe that uses the best vegetables of the season!  You can use whatever vegetables you have on hand.  Tonight I used asparagus, red and yellow peppers, and onions.  You could use any variety of stir-fry veggies or greens.  


Stir-fry Chicken and Noodles

• 1 pkg linguini or fettuccini noodles cooked according to package directions and drained.  
• 1 lb chicken breast, cut into bite sized pieces
• 1 cup chopped asparagus
• 2 bell peppers, thinly sliced
• 1 onion, sliced
• 1 tbsp. granulated garlic
• 1 tbsp. ground black pepper
• 1/4 cup Hoisin Sauce
• 2 tbsp. soy sauce
• 1 tbsp. olive or vegetable oil

Heat oil in a large, deep sided skillet.  Coat the chicken in the granulated garlic and pepper.   Saute the chicken and the onion in the skillet until the chicken is no longer pink.  Add the rest of the vegetables and saute until tender crisp.  Take the skillet off the heat.  Add the cooked noodles to the skillet and mix in the Hoisin and the Soy sauce.  Toss to coat.  Serve topped with sesame seeds to garnish if desired!  YUM!

Until next time, happy and HEALTHY cooking and EATING!

Chicken Stuffed Shells

Happy Wednesday All!  Thanks for stopping by!  Here's an awesome make ahead recipe for Chicken Stuffed Pasta Shells that you can just pop in the oven.  It is ALWAYS a hit in my house, and using cottage cheese instead of ricotta makes it more budget friendly!  This is a recipe that I found on another website awhile back, and played with it a little bit to make it work for my family and our tastes.  I hope you will try it and like it as much as we do!  


Chicken Stuffed Shells

I know this isn't a great picture...I forgot to take a picture until the end.

• 1 box jumbo pasta shells
• 2 cups cooked chicken, cubed (I usually use leftover baked chicken, or roasted chicken)
• 1 (16 oz) tub small curd cottage cheese
• 2 eggs
• 2 cups tomato pasta sauce (if you don't have any homemade on hand, I like Newman's Own)
• 1 cup Alfredo sauce (see note above for tomato pasta sauce as it applies for the Alfredo too).
• 1 tbsp. Italian Herbs
• 1 cup grated parmesan cheese

Cook pasta shells according to package directions and set aside to cool. Preheat oven to 350 degrees.  In the bottom of a 13X9 inch baking dish, mix half of the two sauces together and spread evenly over the bottom.   In a large bowl, mix together the chicken, cottage cheese, eggs, italian herbs and half of the parmesan cheese.  Stuff each pasta shell with a heaping tablespoonful of the chicken mixture and place in the baking dish on top  of the sauces.  Top with the remaining sauces and the remaining parmesan.  Bake 35-45 minutes covered, uncovering during the last 10 minutes of cooking.  

Until next time, happy and HEALTHY cooking and EATING!

Ham and Cheese Lasagna Rolls

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CLICK HERE TO ENTER!

This is a recipe that I used to make all the time, but haven't made since before Daniel was born.  Not necessarily this particular lasagna roll, but lasagna rolls in general.  I used to make them ALL THE TIME.  I don't know why I haven't made them in so long...maybe it was just one of those things that got lost in my repertoire when I moved from one state to another, had a child, and life changed.  Whenever I used to make them I got rave reviews.  I used to make all sorts, from gorgonzola walnut to regular old tomato basil and cheese.  Lasagna rolls easy to make and the perfect make ahead, throw in the oven later recipe.  These ham and cheese roll ups were always a hit, especially with my husband.  I decided to make them because he came up to me last week and said "you know what you haven't made in awhile?"  and then mentioned he'd really like me to make these.  I hope you enjoy them as much as we do.  

Ham and Cheese Lasagna Rolls

• 12 lasagna noodles, cooked according to package directions
• 1 (16 oz) tub ricotta cheese
• 1 cup grated mozzarella cheese
• 1 cup grated swiss cheese
• 1/2 cup grated parmesan cheese
• 2 cups homemade or store bought Alfredo sauce (I like to use Newman's Own when I don't make my own)
• 1/2 lb deli ham, chopped (I like to ask the deli to chop it fresh because I am quite leery of the deli counter...those of you who read often know that about me:) )
• 2 eggs

Preheat oven to 400 degrees (skip this step if you are making ahead, and heat oven when ready to bake).  Pour half of the Alfredo sauce into the bottom of a 13X9 casserole dish (I like to use my 13X9 stone), and spread evenly over the bottom, set aside.  In a medium bowl, mix together the ricotta, the ham, the eggs, and half of each of the cheeses (so 1/2 cup of the mozzarella, 1/2 c. of the swiss, and 1/4 cup of the parmesan).  Spread a generous amount of ham and cheese filling evenly onto one of the lasagna noodles, and roll up.  Place the roll seam side down in the casserole dish.  Repeat with remaining noodles and filling.  Pour the remaining Alfredo sauce over the rolls and spread evenly.  Sprinkle the rest of the cheese over the rolls.  If making ahead, cover with foil or plastic wrap and place in the fridge.  Can be made at least one day ahead.  If baking right away, place in the preheated oven, covered with foil, for 20 minutes.  Remove the foil and bake an additional 10 minutes or until the cheese is bubbly.  I like to serve these with a side of broccoli or asparagus.  

Until next time, happy and HEALTHY cooking and EATING!

Emergency 3 Cheese Mac and Cheese and the Great Kitchen Accident

Fair Warning- This post might potentially be a little gory.


So tonight, while preparing dinner, I managed to slice tip of my thumb off using a cheese grater!  I promptly called my friend Melissa who is a veterinarian to come and see if I needed stitches.  She is a SAINT.  God Bless her.  I have NO IDEA what I would do without Melissa.  She is a good friend.  Plus, I figured if I had to go get stitches, she would be able to tell instantly.  Unfortunately it wasn't an injury that could be fixed with stitches.  Melissa made a really good bandage for it and helped to slow the bleeding.  She also helped me finish dinner, which is not easy to do with one hand and a starving 2 year old.  David was working a 12 hour shift today so he wasn't going to be home until late.  Anyway, I had planned to make my regular old macaroni and cheese, but plans changed.  This makeshift mac and cheese, which I am calling "emergency" turned out super yummy and it was SUPER easy...easy enough to make with one hand!  Of course, I had already grated all the cheese...and half of my thumb! Haha.  Instead of making the cheese sauce from scratch, I was lucky and in the cupboard I happened to have a jar of Newman's Own Alfredo that I used.  It turned out SO yummy!


Emergency 3 Cheese Mac and Cheese

• 1 (16 oz) box spiral pasta, cooked according to package directions
• 1 (15 oz) jar Alfredo sauce (I used Newman's Own but you could use refrigerated, or even leftover homemade- just be careful of the ingredients list).
• 2 cups of three grated cheeses of your choice (I used swiss, cheddar, and parmesan)
• 1/2 cup frozen peas

Preheat oven to 400 degrees, spray a 13 X 9 inch baking dish with cooking spray.  Mix the pasta with Alfredo sauce, the peas, and half of the cheese.  Pour into the baking dish and top with the remaining cheese.  Bake 10-15 minutes or until the cheese is melted and bubbly.  Yummy!

Daniel LOVED this and kept asking for "Mo macnoni tees" (more macaroni and cheese).  So cute!

Until next time, happy and HEALTHY cooking and EATING!

SO YUMMY Slow Cooker Lasagna

This past weekend we had a blizzard come through Iowa and then record low temperatures and wind chills down around -30 degrees.  It was so cold that I really wanted to make something warm and comforting for dinner.  Lasagna is one of the ultimate comfort foods, but it does take some time to make.  I decided to experiment with making it in the slow cooker when I came across a recipe in a magazine.  I was a little apprehensive at first, but it was so easy and it came out SO good, I think I will definitely make it again! 


I apologize ahead of time because I forgot to snap a photo of it, I was too busy eating it!  haha!


SO YUMMY Slow Cooker Lasagna

• 1 pkg. no boil lasagna noodles
• 2 cups mozzarella cheese 
• 1 cup parmesan cheese
• 4 cups homemade or store bought spaghetti sauce
• 4 cups homemade or store bought Alfredo sauce
• 1 lb ground turkey or beef
• 1 green pepper, diced
• 1 onion, diced
• 1 tbsp. olive oil

Saute the turkey or beef, the green pepper, and the onion in the olive oil over medium high heat on the stove until meat is cooked through.  Add 1/2 cup of the spaghetti sauce to the mixture.  Spoon one cup of the spaghetti sauce into the crock of your slow cooker and spread over the bottom.  Layer with noodles, then more red sauce, then meat mixture, then alfredo sauce, then cheese.  Repeat this layering until you have three layers.  Top with remaining sauce and cheese.  Set slow cooker to low for 6-8 hours.  I served this with green salad and garlic bread.  YUMMY!

Super Easy Slow Cooker Chicken Parmesan

Here's a really easy, budget friendly, and fairly hands off recipe that is great for those busy winter days!  Slow Cooker Chicken parmesan is also fairly friendly on the waistline!  Serve it up with some pasta, and green beans and you've got a perfect meal!  You can make it even more special by adding some garlic bread.   To make garlic bread, I just buy a French loaf at the grocery store bakery and cut it in half lengthwise. Then I take 4 tbsp softened butter and mix that with about a tablespoon of either Parmesan Garlic or Sundried Tomato Herb oil dipping seasoning from Pampered Chef.  I spread the butter on the bread, put the two halves back together, wrap in aluminum foil and bake in a 375 degree oven for about 20 minutes.  Voila!

Super Easy Slow Cooker Chicken Parmesan

• 4 boneless, skinless chicken breasts
• 2 cups spaghetti sauce (homemade or store bought)
• 1/2 cup shredded mozzarella and/or parmesan cheese

Place chicken in the crock of your slow cooker and pour sauce over.  Set to cook on low for 8 hours.  30 minutes before serving, sprinkle with the cheese and turn on high until cheese is melted.  

YUM!


Until next time, happy and HEALTHY cooking and EATING!

Chicken Pesto Alfredo Manicotti- SUPER YUM!

Last week, as I was preparing my grocery list, I came across a recipe that looked intriguing.  The recipe was from one of those little brand name cookbooks that you can get in the checkout aisle at the grocery store.  Sometimes I pick those up when there is something on the cover that catches my eye.  Anyway, I decided to give it a try, changing it to suit my tastes of course, and it was incredibly yummy!  And not only was it incredibly yummy, but also incredibly EASY and inexpensive to make!

Chicken Pesto Alfredo Manicotti

• 1-2 lbs chicken breast tenderloins (or you can just take 4 chicken breasts and slice them into about 1 inch strips)
• 1 pkg. uncooked manicotti (tube pasta)
• 2 cups homemade or store bought alfredo sauce (I cheated last night and used Newman's Own)
• 1/2 cup homemade or store bought pesto sauce
• 1 tbsp. granulated garlic or garlic powder
• 1 tbsp. italian herbs
• 1 cup shredded mozzarella or parmesan cheese or a mixture

Preheat oven to 375 degrees and grease a 13X9 inch baking dish with cooking spray, butter, or olive oil (I like to use my stoneware, it holds the heat in really well). Spread half of the alfredo and half of the pesto in the bottom of the dish. In a small bowl, mix the chicken, the italian herbs, and the garlic powder until chicken is well coated.  Stuff the chicken strips into the uncooked manicotti noodles and line each in the baking dish on top of the sauce.  Top with remaining sauce and cheese.  Cover with aluminum foil and bake approximately 1 hour or until the noodles are soft and the chicken is cooked through.  

And now...the gratuitous picture of the Pumpkin Pie I made for David.  We are not having Thanksgiving this year, because David has to work and we don't have any family here in Iowa.  Our family is about 7 hours away by plane.  Still, David really loves pumpkin pie, so I made him one as a surprise!  I used my Easy Accent Decorator to decorate it- LOVE LOVE LOVE my Easy Accent Decorator.  Probably my favorite thing in my kitchen right now! LOVE!

Until next time, happy and HEALTHY cooking and EATING!

and also...HAPPY AND HEALTHY THANKSGIVING TO EVERYONE OUT THERE!  

Pasta e Ceci

Pasta e Ceci is hands down my favorite soup of all time.  Translated from Italian it means "pasta and chickpeas" but what it really is, is a thick, creamy, comforting soup that will make you feel warm on a cold day.  Serve this soup with some crusty bread and a generous sprinkling of parmesan cheese and you have the perfect meal!  Here is my version of Pasta e Ceci.


Elizabeth's Pasta e Ceci

• 4 cans garbanzo beans, drained
• 4-6 oz. pancetta, chopped
• 1 stalk celery, finely chopped
• 1 onion, finely chopped
• 1/2 cup carrots, finely chopped (about two large carrots)
• 6 cups chicken stock or broth
• 1 parmesan rind
• 3 cloves garlic, minced
• 1 tbsp. italian herbs
• 1 cup uncooked small shell pasta or other small pasta such as dilatini

In a large dutch oven or soup pot, cook the pancetta over medium heat until crisp.  Remove with a slotted spoon to a paper towel lined plate.  Turn heat up to medium high and add the celery, the carrots, the onions, and the garlic and saute in the pancetta grease until starting to sweat about 5 minutes.  Add the beans, herbs, stock, and parmesan rind. Bring to a boil and then turn down to low.  Allow to simmer on low heat for 30 minutes -4 hours (the longer the soup simmers the more intense the flavor).  Briefly remove the soup from the heat.  Remove the parmesan rind and set aside.  Using an immersion blender, puree the soup.  If you do not have an immersion blender you can puree the soup in batches in a regular blender or a food processor.  Add the pancetta and the parmesan rind back into the soup, along with the pasta.  Cook another 5-10 minutes or until the pasta is cooked.  If the soup is too thick, add a little bit more stock, although this soup is meant to be thick.  Serve with a generous sprinkling of parmesan!  YUM!

Happy and HEALTHY cooking and EATING!

Slow Cooker Sausage, Bean and Macaroni Soup

This soup really couldn't be any easier or more convenient!  Made from budget friendly ingredients, and a fairly hands off preparation, who needs the can anyway!  Plus, it freezes well and makes a great lunch the next day!

Slow Cooker Sausage, Bean, and Macaroni Soup

• 1 lb bulk Italian Sausage (I use turkey sausage), broken up
• 1 onion, chopped
• 2 (14.5 oz) cans red kidney beans
• 2 (14.5 oz) cans white kidney beans (or great northern beans)
• 1 cup elbow macaroni
• 6 cups chicken stock or broth

Place all ingredients except the macaroni in the crock  of your slow cooker and set to cook on low for 6 hours.  Add the macaroni and switch to high for 30 minutes.  Serve with hot bread and parmesan cheese if desired!

Happy and HEALTHY cooking and EATING!

Happy Halloween! Bat Wings and Eyeballs!

Be sure to head over to The Foodie Mommie Store to take advantage of the November Pampered Chef Sale!  Order by November 15th and get 10% off!

This is a fun Halloween recipe that I made over a couple of years back.  I cannot take credit for the idea, but I can say that the way I make it now is pretty much my own.  I am not sure where I found this recipe, but I always make it around Halloween and it is always a hit!  The leftovers are even better!  I renamed it Bat Wings with Eyeballs because it is made with Farfalle pasta (bat wings) and I use little balls of fresh mozzarella and sliced black olives to form the "eyeballs."  Unfortunately this evening I was doing two things at once, and baked it a little too long, so my "eyeballs" melted. That's ok though, it was still a hit!

Bat Wings and Eyeballs

• 1 pkg. Farfalle (bowtie) pasta
• 1 lb. ground turkey (or beef)
• 1 large (28 oz) can whole tomatoes
• 1 (6 oz) can tomato paste
• 1 onion, chopped
• 6 cloves garlic, minced
• 1 tbsp. Italian herbs
• 2 oz. cream cheese
• 1/2 cup shredded mozzarella
• 1/2 cup shredded parmesan
• 12 small balls of fresh mozzarella (ciliegine)
•  9 sliced black olives (from a small can)
• 1 tbsp. olive oil

Preheat the oven to 375 degrees and spray a large baking dish with cooking spray.  Cook the pasta according to package directions, drain, and set aside. In a large, deep sided skillet, heat the olive oil over medium high heat.  Cook the onion, garlic, and ground turkey until the turkey is no longer pink and the onions are translucent.  Add the tomatoes, tomato paste, and herbs.  Turn heat down to medium heat and allow to simmer for 10-15 minutes stirring frequently.  Add the cream cheese and mix until melted sauce is creamy.  Mix the pasta and the sauce together in the baking dish.  Top with the shredded cheeses.  Make four rows of three mozzarella balls and top each ball with an olive to form the "eyeballs."  Bake for 10 minutes or until the mozzarella is just starting to melt.  Yummy!

Until next time, happy and HEALTHY cooking and EATING!

Taco Stuffed Shells

This recipe takes two classic favorites and makes them one!  Taco Stuffed Shells marries tacos with stuffed pasta shells for an unbelievably easy dinner recipe that can be made ahead to save even more time!  These are guaranteed to win over even your pickiest eater!


Taco Stuffed Shells

• 1 box of jumbo pasta shells, cooked according to package directions
• 1 lb ground turkey or beef
• 2 cups shredded jack and cheddar cheese
• 1 can diced green chilies
• 1 can refried black beans
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. granulated garlic
• 1 tsp. cayenne pepper
• 1 onion, chopped
• 1 cup pureed squash 
• 1 (16 oz) jar salsa
• 1 tbsp. sour cream (plus more for garnish if desired)
• 1 cup crushed tortilla chips (I use blue chips but you can use whatever you like)
• 1 tbsp. olive oil 

Cook pasta shells according to package directions.  Set aside and allow to cool.  Preheat oven to 375 degrees and grease a 13 X 9 inch baking dish.  Heat olive oil in a large deep sided skillet over medium high heat.  Add the ground meat and the onion along with the cumin, chili powder, garlic, and cayenne pepper.  Cook until meat is no longer pink and cooked through.  Add the beans, the chilies, and 1/4 cup of the salsa to the meat.  Stir to combine.  Add the squash and cook another 5 minutes until heated through.  Add the sour cream and half of the cheese, stir to combine.  Remove mixture from heat.  Pour half of the remaining salsa into the bottom of the baking dish and spread to coat.  Fill each shell with the meat mixture and place in the baking dish.  Cover with the remaining salsa, crushed chips, and the remaining cheese.  Cover with foil and bake for 30 minutes.  Remove the foil and bake another 10 minutes.  Serve with a dollop of sour cream, sliced olives, and salsa if desired.

Until next time, happy and HEALTHY cooking and EATING!

Another Round of a Porter Favorite: Texi Mexi Wacky Mac

Tonight we had a Porter favorite- Texi Mexi Wacky Mac.  Sometimes I do different things with this recipe, depending on my mood.  I had some corn, so I threw it in.  I also used butternut squash instead of cauliflower.  I used Fiori pasta because I didn't have any Wacky Mac (wow, that is unusual!)  

Hope all of you had a great evening and a yummy dinner!  Until next time, happy and HEALTHY cooking and EATING!

National Pasta Month

One Whole Month Devoted to Celebrating Pasta?

                                 Yes, Please!

2010 National Pasta Month Coming In October

NEW YORK (September 28, 2010) — Pasta has been around since the fourth century BC, yet there is still no food more versatile and modern – or more delicious – than pasta. It is the perfect foundation for a healthy, easy and impressive meal for you or the entire family, as well as a special date night, dinner party or get-together with friends.

Pasta lovers across the country will be honoring their favorite cuisine this October as part of National Pasta Month. You can celebrate by participating in one of the many fun activities the National Pasta Association offers in celebration of pasta, the perfect food, or by simply enjoying your own delicious pasta meal!



Show Us Your Perfect Pasta for a Chance to Win a Cash Prize!






Enter your favorite original pasta recipe for a chance to win a cash prize worth enough to buy a week’s worth of groceries for a family of four! Visit www.eatpasta.org to enter. Four pastaphiles will win big, and one winner will be selected each week in October, starting October 4. Each randomly selected winner will receive a cash prize of $250.

 Pasta Personality Quiz


If you were a pasta shape, which would you be? Are you a conservative penne or a free-spirited rotini? Maybe you’re a strong-willed lasagna noodle or a stylish gemelli. Perhaps, an easy-going spaghetti? Take the quiz and find out what shape you most resemble! Visit facebook.com/NationalPastaMonth to take the quiz and find your pasta personality. You can also visit www.eatpasta.org to learn how to make delicious and healthy recipes featuring your personal shape. By taking the quiz, you’ll also be automatically entered to win a gift certificate from delicious pasta restaurants Carino’s Italian Restaurant or Noodles & Company.




Learn To Cook Pasta Perfectly


At its most basic, pasta is an easy meal to assemble. But, by mastering a few easy tricks from all-star Chef Cesare Casella, dean of the Italian Culinary Academy, you’ll be on your way to creating gourmet, restaurant- worthy meals at home. Visit www.eatpasta.org to learn how to make his favorite recipe, Pesto Alla Cesare, and watch cooking videos of Chef’s cooking tips that you can execute in your own kitchen.














EatPasta.org






Did you know there are more than 100 shapes of dry pasta? You can celebrate Pasta Month by trying a new shape or updating your favorite sauce by adding a different herb; you can also try a brand new recipe featuring one of the many ingredients that make pasta recipes delicious. www.EatPasta.org is your one-stop source on interesting pasta news and facts, delicious and seasonal pasta recipes, helpful cooking tips and nutritional information . You can also follow National Pasta Month on Twitter @Eat_Pasta or on Facebook by becoming a fan of National Pasta Month to receive daily updates from EatPasta’s blog.

Chicken Divan Mac and Cheese

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I like to think myself something of a mac and cheese connoisseur.  I LOVE LOVE LOVE macaroni and cheese.  It is food from Heaven, sent here for me by God.   Although you can't go wrong with a classic mac and cheese, I like to change it up a bit.  I make all sorts of different kinds from chicken and broccoli, to ham and pea, to taco, to fancy ones like gorgonzola and leek!  For tonight's dinner, I got the idea to mix two classics into one fabulous recipe!  I took Chicken Divan and melded it with Mac and Cheese and the result?  OH SO YUMMY!
Fair warning though, this is not a meal that is friendly on your waistline.  You can, however, lighten it up a tad by using low fat cream cheese and sour cream.


Chicken Divan Mac and Cheese

• 1 1/2 - 2 cups cooked chicken (I use leftover roasted chicken or a deli rotisserie chicken but you can use whatever you have on hand)
• 2 tbsp. butter
• 8 oz. cream cheese
• 6 oz. (or about 3/4 cup) sour cream
• 1 small onion, chopped
• 1/2 cup dry white wine
• 1 tsp. dijon mustard
• 2 cups cheddar cheese, divided
• 1/2 cup parmesan cheese, divided
• 1 package frozen broccoli florets or 1 head fresh broccoli cut into florets and blanched
• 1/4 cup chicken broth or stock
• 1 (16 oz.) package elbow macaroni

Cook macaroni according to package directions and drain.  In a large, deep sided skillet melt the butter.  Add the onion and saute until translucent about 3 minutes. Add the wine, scraping up the brown bits off the bottom of the pan, and cook until reduced by half, another 2-3 minutes.  Whisk in the cream cheese and stir until melted and smooth.  Add the sour cream, the mustard, half of the parmesan and half of the cheddar.  Stir until smooth.  Add the chicken broth and continue stirring.  Sauce should be thick but not sticky.  Add the chicken, and combine.  Add the broccoli to the sauce and cover.  Allow to simmer on low until the broccoli is cooked through.  Stir every few minutes to avoid scorching the sauce.  If the sauce becomes too thick, add a little more chicken broth.  Stir in the macaroni and coat evenly with the sauce.  

The meal can be served as is, or I like to top with the rest of the cheeses, and bake in a 350 degree oven for about 10 minutes or until the cheese is nice and melty on top.  YUMMY!

Until next time, happy and HEALTHY cooking and EATING!

Tuna Pasta Florentine

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Hello Dear Readers!
I am doing some catching up on my recipes today.  I am sorry this one took so long for me to post.  I had to rework the recipe a bit.   This meal can be very budget friendly if made with ingredients that are in season.  I know some of you have been requesting to see it, so here it is!


Tuna Pasta Florentine

• 1 pkg spiral pasta or your favorite shaped pasta
• 2 cans tuna in water
• 1 pint grape or cherry tomatoes
• 1 onion, chopped
• 1/2 cup milk
• 1 tbsp. cornstarch
• 1/4 cup sour cream
• 1/4 cup dry white wine
• 1 lb fresh spinach
• 1 cup sliced mushrooms (if desired - I left these out because David HATES mushrooms, but I love them and think they would be good in this).
• 1 tsp. butter and 1 tsp. olive oil
• 1 cup swiss cheese, shredded

Cook the pasta according to package directions.  In a large, deep sided skillet, heat the butter and olive oil.  Add the onions and saute until translucent, 3-5 minutes.  Add the wine and cook until reduced by half, another 2 minutes or so.  In a smallish bowl, mix the cornstarch and milk together until the cornstarch is completely dissolved.  Add it to the skillet, along with the tuna, the spinach, tomatoes and mushrooms (if using).  Turn heat down to medium low and allow to simmer, stirring frequently until the sauce is thick and smooth.  Add the sour cream and the cheese and stir to combine.  Toss the pasta with the sauce and serve with extra cheese if desired!

Until next time, happy and HEALTHY cooking and EATING!

White Lasagna with Roasted Vegetable Pesto

I LOVE lasagna.  I have a "secret family recipe" for lasagna that is always a hit, but this lasagna is also one for the books!  Whenever I make it, it never lasts very long!  The best part about it (and really most lasagna) is that you can make it ahead of time and even freeze it!  This a great recipe to use up all those late summer and early fall vegetables!  A quick word of advice before making this dish - be sure to season all parts of the lasagna generously, including the pasta.


White Lasagna with Roasted Vegetable Pesto

• 1 pkg. lasagna noodles (or homemade lasagna noodles.  Tonight I used Ronzoni Healthy Harvest Whole Grain pasta but sometimes I make my own)
• 1 large tub ricotta cheese (or about 4 cups of homemade ricotta)
• 2 cups shredded swiss cheese (I like to use a nice swiss like emmenthal or gruyere, but a regular old swiss will work just fine too)
• 1 1/2 - 2 cups grated parmesan cheese (divided)
• 2 small eggplants, peeled and cubed
• 2 small zucchini, peeled and cubed
• 1 large red onion roughly chopped
• 1 large head garlic, peeled and cloves separated
• 1/2 cup pine nuts or walnuts
• 1/4 cup olive oil (divided)
• 1 tbsp. herbes de provence (or a mix of thyme, rosemary, lavender, marjoram, savory, basil, and oregano)
• 3 large eggs
• 2 tbsp. granulated garlic
• salt and pepper to taste

Cook lasagna noodles according to package directions, drain, and set aside. Grease a large casserole dish.  Preheat oven to 375 degrees.  Mix the eggplant, zucchini, onion, and garlic with half of the olive oil, some salt and pepper.  Roast in the casserole dish in the oven for 35-40 minutes or until the vegetables are very soft, soft enough to be mashed.  When vegetables are done roasting, add them to a food processor along with the nuts, the basil, salt and pepper (a generous amount) and the rest of the olive oil.  Process until smooth and set aside.  In a medium sized bowl, mix the ricotta, the parmesan, the eggs, the granulated garlic, the herbs, half of the parmesan, and a generous amount of salt and pepper.  Grease the casserole dish again.  Spread 1/4 of the veggie pesto on the bottom of the dish, then layer with noodles, another layer of pesto, ricotta mixture, 1/4 of the swiss cheese and parmesan cheese.  Repeat two more times.  Make the top layer with a layer of noodles, the remaining sauce and the rest of the swiss and parmesan cheeses.  Cover the dish with aluminum foil bake in the oven at 375 degrees for 45 minutes.  Uncover and bake another 15 minutes or until the cheese on top is starting to turn golden brown.  This is really lovely served with a tossed green salad.  

Until next time, happy and HEALTHY cooking and EATING!

Potato Gnocchi with Garden Tomato Sauce

I LOVE Gnocchi.  It has to be one of my absolute favorite Italian foods.  They are quite yummy served with tomato sauce or I also enjoy them with sage infused melted butter and lots of good parmesan cheese.  This recipe is for potato gnocchi but I also make spinach gnocchi and sweet potato gnocchi.  You can even make them with butternut squash!  I hope you enjoy my recipes!

Elizabeth's Family's Potato Gnocchi

• 2 lbs potatoes (I like to use new potatoes, like yukon gold but you can use jacket potatoes if that is what you have on hand).  
• 1-2 cups semolina flour (or all purpose, although semolina is really better)
• 1 large egg
• 1 tbsp. granulated garlic
• 1 tsp. salt (plus more if needed)
• 1 tsp. fresh ground pepper
• 1 tbsp. dried italian herbs

Pierce the potatoes with a fork several times and microwave on high for 5-7 minutes or until soft.  Allow to cool enough to be handled.  Peel the potatoes.  Squeeze the potatoes through a potato ricer (or grate with a cheese grater) into a bowl.  Add all ingredients except the flour.   Mix together with a fork until the egg is fully incorporated.  Add the flour a little at a time, kneading the dough with your hands until it comes together and is no longer sticky.  Cut the dough into 4 chunks and then roll each chunk into a log about 1/4-1/2 inch thick.  Cut the logs into chunks.  If you want, you can roll the chunks along the tines of a fork or on a gnocchi board to make them have lines, but you don't have to do this.   At this point, you can place them on a kitchen towel to "dry" for about an hour or two, or you can cook them right away.  Bring a large pot of lightly salted water to a rolling boil.  Turn the heat down to medium and add the gnocchi in batches so they do not stick when cooking.  Cook only until the gnocchi float to the top.  When gnocchi float, remove them with a slotted spoon (or just remove your pot insert), drain and set aside.  Do the next batch the same way.  Serve hot with your favorite sauce and cheese.  Yummy!

Garden Tomato Sauce

• 2-3 lbs fresh tomatoes, peeled
• 2 onions, diced
• 2 carrots, peeled and chopped
• 1 green pepper, chopped
• 1 celery stalk, diced
• 1 (6 oz) can tomato paste
• 1 small head garlic, cloves removed and minced
• 1 cup dry red or white wine
• 1 tbsp. olive oil
• 2 tbsp. italian herbs
• 1 tsp. sugar
• salt and pepper to taste

Combine all ingredients in a large pot over medium high heat, except for the tomatoes, tomato paste, and sugar.  Saute for 5 minutes, stirring until the onions are translucent.  Add the wine and cook another 2 minutes or so until it has reduced by half.  Add the tomatoes, crushing them between your fingers as you add each one.  Stir to mix.  Bring to a simmer, turn down to low and simmer for 3-4 hours, stirring occasionally.  Add the rest of the ingredients and remove from heat.  Using an immersion blender, or regular blender (you will have to do this in batches if that is the case), puree the sauce until smooth but thick.  If the sauce is too thin you can add another can of tomato paste, if it is too thick, you can add a little bit of chicken or vegetable stock to thin it out.  Return to the heat and simmer for another 30 minutes on low.  Serve over your favorite pasta.  This can also be easily frozen or canned.  

My best friend Heather also makes an amazing gnocchi recipe.  Her blog is The Casual Girl Cuisine, you should stop by and check it out!

Until next time, happy and HEALTHY cooking and EATING!