Vegetable Lasagna...in a crock pot!

This meal was so good that I wanted to stop mid-meal and post it.  But, I couldn't pull myself away from the plate.  And, who doesn't love a crock pot meal?  So easy.  We loved it.

courtesy google images

Vegetable Lasagna

Adapted from Eatingwell.com

1 large egg

1 15-oz. container cottage cheese (or ricotta, if you prefer)

1 5-oz. package baby spinach, coarsely chopped

1 pkg. sliced fresh mushrooms, chopped

1 zucchini, quartered lengthwise and thinly sliced

2 28-oz. diced tomatoes

3 cloves garlic, minced

Pinch of crushed red pepper

Salt, Pepper as desired

1 Tbs. dried basil

1/2 Tbs. dried oregano

Garlic Salt, as desired

3 cups mozzarella cheese, divided

Favorite Pkg. of Noodles (I used penne)

Combine egg, cottage cheese, spinach, mushrooms, zucchini, salt, garlic salt, and pepper in a large bowl.  Combine tomatoes, and all remaining spices and minced garlic in medium sized bowl.    Coat your crock pot with cooking spray.  Pour 1 1/2 cups of tomato mixture in bottom, followed by half of cottage cheese mixture, then another 1 1/2 cups of the tomato sauce, half of the package of noodles, and then 1 1/2 cups of the mozzarella.  Repeat all previous layers.  Cook on high for 4-5 hours, mixing entire meal together HALFWAY through to allow all noodles to cook evenly.  Enjoy!

Busy Night Marinara

I made this last night for dinner and it was delish!  It tasted so fresh and natural and perfect on a bed of angel hair pasta.  My kids ate seconds and the adults ate thirds... a good sign.  You can use whatever tomatoes you have on hand, although I find that cherry tomatoes are the best.

courtesy

Busy Night Marinara

Adapated from Mmm....is for Mommy

2 Tbs. Olive oil

1 small onion, diced small

2 garlic cloves, minced

1/4 tsp. red pepper flakes

Cherry tomatoes, 1 pint (or any fresh tomato you have in the fridge)

1 15-oz. can diced tomatoes (or omit the fresh tomatoes and use 2 cans total)

1 tsp. honey

salt and pepper, to taste

1/2 cup chopped (not packed) fresh basil leaves, or a good handful

Warm oil in pan over medium heat.  Add onions and saute for 2-3 minutes.  Add garlic and red pepper flakes and saute together for another minute or two.   Add the tomatoes to the pan.  Once they heat through and begin to soften, mash the tomatoes in the pan with a potato masher.  Add the honey and s&p to the pan, stir and let simmer on low heat for 30 minutes (most of the juices will evaporate and the sauce will thicken).  Remove from heat and add basil.  Stir together to combine.  Serve over pasta.

Mozzarella and Prosciutto Sandwiches

We had amazing weather here in LA over Easter weekend so Beau and I decided to go to the beach and spend the day exploring Malibu. While there we ate lunch at a walk-up-window style Italian Cafe that looked really good and then ate outside. Beau ordered a sandwich that was sooo good and upon further examination I realized that I could totally make it at home and didn't need to pay someone $13!! Although the ingredients are not something you would have ready on hand they are not hard to find and make a super yummy low maintenance and fairly healthy italian sandwich and it's fun to play around with depending on what you like!

Bread: Ciabatta -toasted

Spread: small amount of olive oil with a sprinkle of dry basil (i wanted to try pesto and got it out to use but it had gone bad :( but i bet it would be good on it)

Meat: Prosciutto or any other italian meat- (i just bought an italian 3 pack with calabrese salame, prosciutto and capocollo at Trader Joes that was really yummy)

Cheese: Fresh fresh fresh mozzarella..mmmmm

Veggies: arugula (lots of arugula a must!!) and sun dried tomatoes ( i used fresh tomatoes because Trader Joes has some right now that taste like they are straight out of the garden and it makes the sandwich a little more moist)

Salt and pepper to taste and enjoy!!

Tortellini with Tomato-Zucchini Sauce

Here's a great, easy pasta for your weekly rotation...thanks again, Dagmar!

courtesy

Tortellini with Tomato-Zucchini Sauce

Dagmar Jewkes

1 lb. cheese tortellini or cheese ravioli (refrigerated section of grocery store)

1 lb. zucchini, cubed or shredded

Salt

1 jar garlic, mushroom, or cheese pasta sauce

Cheese for sprinkling (parmesan or mozzarella)

Boil the tortellini and zucchini together with a hint of salt until fully cooked (or al-dente). Drain and place in serving dish. Add your jar of pasta sauce, toss, and sprinkle with cheese, if desired.

Chicken Scampi

Pic courtesy of google images

We went to Olive Garden a few weeks ago for a date night and I was shocked that they had gotten rid of my favorite, go-to dish that I have ordered for years and years: chicken con broccoli. Not only was I disappointed, but what was I going to order now??? I read through the menu and finally decided on the chicken scampi. I had heard of shrimp scampi (scampi means a shrimp dish btw) but never chicken scampi. Oh. My. Goodness. It was perfection. I dreamed about it for two weeks until I finally found a worthy-seeming recipe online that I could hopefully replicate at home. Hence, this chicken scampi. I must admit, it wasn't AS good as Olive Garden (probably b/c they used a whole stick of butter in their sauce) but it was a very close second. So light, yummy, and different. We loved it.

Chicken Scampi
adapted from allrecipes.com

• 1/4 cup butter
• 1/8 cup olive oil
• 1/4 white cooking wine
  
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 4 cloves garlic, minced
• 3/4 teaspoon salt
• 1 1/2 tablespoon lemon juice
• 4 boneless chicken breast halves, cut in to 1-inch chunks
• 1 red pepper, sliced thin
  
• 1 green pepper, sliced thin
  
• 1/2 medium red onion, sliced thin
• package of angel hair pasta
• parmesan cheese
  

Directions

1. In a skillet heat the butter or margarine and oil over medium heat until the butter/margarine melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Don't overcook garlic- just until it's golden. Stir in lemon juice and white wine.
2. Then add the chicken and saute for about 3 minutes or until white. Add sliced peppers and onion. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter/margarine can be added if needed.
3. Meanwhile, cook pasta al dente. After chicken is cooked through, add pasta to skillet and toss to incorporate sauce. Top with parmesan cheese, if desired.
   

Garlic Chicken Farfalle

Photo from kevinandamanda.com

Um...garlic+chicken+pasta=cannot go wrong. Oh yeah, and bacon and whipping cream. Just eat a little bit and don't feel guilty:).

Garlic Chicken Farfalle

Recipe from kevinandamanda.com

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you’re apprehensive, do less pepper. You can always add more.
**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it’s crispy every time. Time varies, so you just have to watch it. I think it’s usually around 30 minutes. Allow to cool and then crumple (I totally wear disposable gloves for this part – surprise, surprise).

[ directions ]
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Tuscan Garlic Chicken

Pic courtesy of My Kitchen Cafe

I knew I had to make this as soon as I saw it Mel's Kitchen Cafe (formerly My Kitchen Cafe).
Apparently it's a popular dish at Oliver Garden, but I wouldn't know because I always order the Chicken con Broccoli when I go there. Anyway... it was delicious and pretty darn easy too.

Tuscan Garlic Chicken

adapted from Mel's Kitchen Cafe

*Note: if the chicken breasts you are using are overly thick, you can butterfly them, cutting all the way through so you end up with two thinner cuts of chicken breast. Second note: I would say this recipe is right on the edge of just having enough sauce but not an overabundance, so if you like things on the saucier end of the spectrum, feel free to double that part of the recipe.

*Serves 4-6 (depending on if you are serving adults or kids)

3/4 cup all-purpose flour
1/2 tablespoon salt
1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 boneless, skinless chicken breasts
5 tablespoons extra virgin olive oil, divided
1 tablespoon finely minced garlic (about 4-5 cloves)
1 red bell pepper, cut into thin strips or chopped
1/2 cup low-sodium chicken broth
6 ounces fresh spinach
1/2 cup milk or heavy cream
2 teaspoons cornstarch
1 cup lowfat milk
1/2 cup freshly grated Parmesan cheese
1 pound fettuccine

Preheat the oven to 350 degrees F.

In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.

In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.

Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.

When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.

Classic Italian Lasagna

Pic courtesy of My Kitchen Cafe

Who's in the mood for some comfort food? Because this lasagna is absolutely AMAZING. I have been making sour cream lasagna for years and really believed that, as far as lasagna goes, it couldn't be beat. Let me tell you, this Classic Italian Lasagna beats it. It is the creamiest, tastiest homemade lasagna you'll ever make. I could literally eat it for dessert. Warning: it's a bit labor-intensive, but worth every dirty pan.

Classic Italian Lasagna

from My Kitchen Cafe

*Makes one 9X13-inch pan of lasagna

Red Sauce:
2 tablespoons olive oil
1 tablespoon butter
4 cloves fresh garlic, finely minced
1/2 large onion, diced (about 1/2 cup)
8 ounces mushrooms (I used the canned variety), chopped
2 (8-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1-2 (14.5-ounce) cans diced tomatoes, undrained
2 teaspoons Italian seasoning (or a mix of dried oregano and basil)
1/2 teaspoon salt
1/2 teaspoon pepper

White Sauce:
3 cups milk (not skim, I used 1%)
5 tablespoons flour
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper

9 lasagna noodles, boiled for half the time on the box (or use 12 of the no-boil noodles, of which I far prefer the Barilla brand)
1 pound ground turkey
1 pound mozzarella cheese, shredded
8 ounces Parmesan cheese, shredded

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan with cooking spray or with a napkin dipped lightly in olive oil and set aside.

In a large skillet, brown the ground turkey over medium-high heat, breaking the meat apart into pieces with a wooden spoon. When turkey is cooked through, drain the grease and set aside.

In a medium-size saucepan over medium-high heat, add 2 tablespoons olive oil and one tablespoon butter. Add a pinch of salt and pepper. When oil/butter is hot, add the garlic, stirring constantly. When the garlic is lightly browned, but NOT burned, add the onion and mushrooms. Continue cooking on medium-high heat until the vegetables are soft and browned and the fluid has mostly cooked out. Remove from heat and either using a handheld immersion blender or transferring the vegetables to a blender, blend the vegetables to a paste-like mixture. Return the pot to the heat (pour the pureed vegetables back in, if using a stand-alone blender) and add the tomato sauce and tomato paste. Stir to combine. Then add the diced tomatoes, Italian seasoning, salt and pepper. Stir. Cover and let the sauce sauce simmer for 30 minutes over medium-low heat, stirring occasionally. Right before using the red sauce in the lasagna, stir in the reserved ground turkey.

While the red sauce simmers, if using lasagna noodles that need to be boiled, bring a large pot of salted water to a boil and boil the noodles for half the time suggested on the box. Once the noodles are cooked, drain, but do not rinse. Add a dab of olive oil to keep them from sticking together. If you are using no-boil noodles, you can skip this step.

Also while the red sauce is cooking, melt the four tablespoons butter and when melted, add the flour, stirring constantly to combine and letting the mixture cook, while stirring, for a minute or two. Gradually add in the milk, whisking constantly. Add the salt and pepper. Slowly whisk the white sauce, ensuring it doesn’t burn on the bottom of the pan, while cooking it over medium heat. Continue slowly stirring or whisking while the white sauce cooks and thickens quite a bit, about 5-7 minutes.

To begin layering the lasagna, keep in mind that you’ll have three layers of noodles as well as three layers of the sauces and cheese – so plan on splitting all the sauce and cheese piles into thirds so you don’t run out at the end! On the bottom of your lightly greased baking pan, layer three pre-boiled noodles or four no-boil noodles, slightly overlapping the no-boil noodles. Layer the red sauce, white sauce, Parmesan and mozzarella cheeses, spreading all to the edges and top with another layer of noodles. Again, layer the red sauce, white sauce, Parmesan and mozzarella cheeses and top with the final layer of noodles. Layer the sauces and cheeses again.

Cover the lasagna with a greased layer of aluminum foil and bake for 30 minutes. Remove the foil and let the lasagna sit for 15 minutes before cutting and serving.

Chicken and Pasta with Roasted Garlic, White Cheddar, and Broccoli

Pic courtesy of Annie's Eats

I made this dish last night and wanted to post it right away for all it's yumminess! It was just a little twist on other pasta dishes that I've made in the past and it paid off- we all loved it. I know roasting the garlic sounds hard and tedious, but, really, it's worth it. And, it really is easy. You literally just squeeze the garlic out of their "shells" once it's been baked. It's packed with delicious garlic flavor and pretty good for your waistline too!

Chicken and Pasta with Roasted Garlic, White Cheddar & Broccoli
adapted from Annie's Eats

Ingredients:
8 oz. tube shaped pasta, such as penne or rotini
1½ tbsp. butter
¼ cup roasted garlic paste*
1½ tbsp. flour
1 1/4 cup low-sodium chicken broth
1 cup shredded white cheddar cheese (or regular cheddar works fine as well)
1 head of broccoli, cut into florets and blanched until crisp-tender
1 boneless, skinless chicken breast, grilled and cut into bite size pieces
Salt and pepper, to taste

*To make roasted garlic paste, peel the outer papery skins off two heads of garlic, leaving the heads still intact. Slice about a quarter off the top of each head so that all of the cloves are partly exposed. Wrap the heads in foil and bake at 350˚ F for one hour. Remove from the oven and let cool. Once cool enough to touch, squeeze the garlic cloves out of the peels and smash with a fork to make roasted garlic paste.

Directions:
Bring a large pot of salted water to boil. Cook the pasta until al dente according to the package directions.

Meanwhile, in a large skillet or saucepan set over medium heat, melt the butter. Once the butter is melted, whisk in the roasted garlic paste and cook just until fragrant, 30-60 seconds. Whisk the flour into the mixture and cook, stirring constantly, until the mixture begins to turn golden brown, 1-2 minutes. Stir the broth into the pan. Bring to a simmer and cook, stirring frequently, until slightly thickened, about 2 minutes. Whisk in the cheddar and stir until melted. Season the sauce with salt and pepper to taste.

Mix in the broccoli florets and chicken pieces, and cook just until heated through. Mix in the cooked pasta until evenly coated with the sauce. Serve warm.

Pita Pizza

picture from google images

I got this idea from the some of the girls at the pool this summer. It is really simple and very quick to put together. You can specialize these pizza's for the individuals in your family. It is a great lunch idea too.

Pita Pizza

Pita (white or whole wheat)
pizza sauce
mozzarella cheese
pizza toppings

Heat oven to 400 degrees. Take pita out of package and layer with pizza sauce, cheese and pizza toppings. Bake for 10-12 minutes.

Topping ideas: For my two year old I made plain cheese, for my husband cheese and peperoni and for me I made a veggie (tomatoes, onions, & zucchini).

Homemade Chicken Fettuccine Alfredo Con Broccoli

I came across this recipe when we lived in Japan. Can't remember what website I got it from I just know I was dying for American food (we all know this isn't how REAL Italian tastes...let's be honest) and this hit the spot on numerous occasions.

Chicken Fettuccine Alfredo Con Broccoli

Prepare fettuccine noodles as instructed on box.

Cook and season two chicken breasts in large skillet. Dice.

Steam broccoli florets.

For Alfredo Sauce:
1 pkg. cream cheese
1 c. Parmesan cheese (the kind that comes in the Kraft bottles)
1 stick margarine
1/2 c. whipping cream
1 T. minced garlic
Salt and pepper to taste

Combine ingredients in sauce pan and melt together. Mix together noodles, sauce , chicken and broccoli. Top with Parmesan cheese. Serve with salad and bread sticks.

Sour Cream Lasagna

I don't know where this recipe came from, but we've (meaning the Jewkes sisters) have been making this for years. It's the easiest lasagna you'll ever make and so yummy and different from traditional lasagna recipes. I'm sure once you make it, it'll become a staple in your dinner rotation as it has in mine.

Sour Cream Lasagna

1 lb ground beef or turkey (I actually just cook a couple breasts of chicken and then shred it)
16 oz. spaghetti sauce
1 cup cottage cheese
1 cup sour cream
2 tsp. Italian seasonings to taste
8oz. lasagna noodles, cooked al dente (or you can use Barilla no-boil noodles)
1 cup shredded cheddar cheese
parmesan cheese to taste (optional)

Preheat oven to 350 degrees. Mix together meat, sauce, sour cream, cottage cheese, and 1 tsp. Italian seasoning. Layer in 9x13 dish: noodles, meat, noodles, meat. Top with cheddar cheese, 1 tsp. Italian seasoning, and parmesan cheese (gives a little extra flavor). Bake uncovered for 30 minutes. Serve.

Fettucine Alfredo

Kate was home sick on Monday and I had no groceries in my fridge so I was forced to come up with something for dinner that would work with what I have. I tried this and I thought it turned out really delicious. I didn't use any meat, but I'm sure you could add in some cooked, seasoned chicken breast if you'd like. I found a recipe on Kraft Kitchens that sounded great, but I had to improvise with what I had, so I'm going to take credit for this recipe. But this is their picture...

Picture Courtesy Kraft Kitchens

Fettuccine Alfredo

1 package Buitoni Linguine Noodles (or use whatever noodle you prefer)
Vegetables you have on hand ( I used broccoli, carrots, cauliflower, and a yellow pepper)
2 cups whole milk (or any type milk would work)
1 Tbs. flour
Salt to taste
Dash black pepper
Dash Red pepper
2 Tbs. Butter
2 Tsp. minced garlic
parmesan cheese (to taste and to thicken sauce- I used about 1/3 c.)
1/2 c. grated Mozzarella Cheese

Cut your vegetable to bite-size portions and either steam or saute them in olive oil, salt and pepper. I used a LOT of veggies. Cook pasta according to package. In small saucepan, stir flour, milk, salt, black pepper, red pepper with wire whisk until smooth. Add butter and garlic, cook 6-8 minutes, stirring occasionally until sauce starts to thicken. Add cheeses, stirring until melted. Turn off the heat and add veggies, pasta and sauce together. Serve immediately.

** If you're interested in cooking more meatless dishes, here are a couple that I've made without the meat and they've turned out DELICIOUS (I promise, you won't even notice the meat is gone): Skillet Penne with Broccoli and Peppers, Simple and "Meaty" Skillet Lasagna, and Bruschetta Pasta

Tomato Sauce with Onion and Butter

When I first took a bite of this, we'll call it "spaghetti", I wasn't entirely convinced that I would like it. It was certainly different, to say the least. But, after eating (and totally enjoying) my serving, watching my kids eat theirs, and hearing them beg for seconds, I knew this one was going to be one of our new favorites. After dinner was over, I found myself craving more and I literally could not wait until lunchtime the next day to devour the left-overs. I don't know if it was the San Marzano tomatoes or the simplicity of the ingredients that made this so delicious, but I do know that I will definitely be making it again and again.

Pictures courtesy of Smitten Kitchen

Tomato Sauce with Onion and Butter
From Smitten Kitchen

Serves 4 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti

28 ounces whole peeled tomatoes from a can (San Marzano, if you can find them)*
5 tablespoons butter
1 medium-sized yellow onion, peeled and halved
Salt to taste

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 and keep warm while you prepare your pasta. I actually mashed the tomatoes, in the saucepan, with a potato masher.

Serve with spaghetti, with or without grated parmesan cheese to pass.

*I found these at Market Street grocery store. You can also purchase at Whole Foods, or any store that caters to a specialty market. If you can't find them, use whatever brand you prefer, and I'm sure it will still turn out delicious!

Chicken Parmesan Pizza

While this was not the most elegant recipe ever made, it was good and it was mess-free, and it was quick.  A.K.A. a perfect last-minute meal.

Chicken Parmesan Pizza
From Southern Living magazine


Yield: Makes 4 servings

Ingredients

• 1  (10-oz.) package frozen garlic bread loaf
• 1/2  cup  canned pizza sauce
• 6  deli fried chicken strips
• 1  cup  (4 oz.) shredded Italian three-cheese blend
• 2  tablespoons  chopped fresh basil

Preparation

1. Preheat oven to 400°. Arrange garlic bread, buttered sides up, on a baking sheet.
2. Bake at 400° for 8 to 9 minutes or until bread is lightly browned. Spread pizza sauce over garlic bread.
3. Cut chicken strips into 1/2-inch pieces, and arrange over pizza sauce. Sprinkle with cheese and basil.
4. Bake at 400° for 8 to 10 minutes or until cheese melts. Serve immediately.

Bruschetta Style Pasta with Chicken

I admit it- I got this recipe from the back of Ronzoni Healthy harvest box but have made some really great additions/subtractions to it...so I will call it my own!:) Adults die for it and even kids love it. My nephew who infamously NEVER eats dinner had 2nds and 3rds. And I use the whole wheat blend of pasta or you can even use the protein Barilla plus pasta and skip out on the chicken.



Bruschetta Style Pasta with Chicken
1 box Ronzoni Healthy Harvest pasta (I like to use Penne Rigati pasta or bow ties)
3 TBSP Olive Oil
3 TBSP minced garlic
3 c. fresh tomatoes, diced (you can use canned but I have always used fresh)
3 TBSP balsamic vinegar
1 TBSP Pesto
Diced, cooked, and seasoned chicken breasts
Parmesan cheese

Cook and season chicken breast in frying pan. I like to used Italian seasoning with s&p of course. You want this to be hot so I cook this while I am boiling the pasta. Meanwhile cook olive oil, vinegar and garlic in a large saucepan until garlic browns. Add tomatoes and pesto. Then add pasta and diced chicken. Garnish with Parmesan or any type of Italian cheese.

Baked Ziti with Tomatoes and Mozzarella

After watching this and then reading this, I decided that I would try and make some changes in our family dinners seeing that my take on food has forever changed. So, I made this last week and ate it for no less than 6 meals in a row- it was that satisfying and delicious. You have got to try it.


Baked Ziti with Tomatoes and Mozzarella
Modified from The America's Test Kitchen Family Cookbook

1 Tbs. Olive Oil
2 garlic cloves, minced
1 (28 oz.) can crushed tomatoes
1 (14.5 oz.) can diced tomatoes
2 Tbs. minced fresh basil (fresh is a must!)
Salt
1 lb. ziti or penne (I used Barilla Plus penne)
8 oz. mozzarella, shredded (2 c.)
1/4 c. grated Parmesan cheese

Heat oven to 400 F. Bring 4 quarts of water to a boil in a large pot for the pasta. Meanwhile, cook the oil and garlic in a skillet over medium heat, stirring often until the garlic is fragrant but not browned, about 2 minutes. Stir in the tomatoes, with their juice. Bring to a simmer and cook until thickened slightly, about 15 minutes. Stir in the basil and salt. (You can add 1/4 tsp. sugar to balance the acidity of the tomatoes here, but I didn't use it and it still tasted great). When the pasta water is boiling, stir in 1 Tbs. salt and pasta. Cook until almost tender, but still with a bite. Reserve 1/2 cup of the pasta water, drain the ziti, and return to pot. Add tomato sauce and pasta water, as needed, to loosen the sauce. Spread half the pasta in an oiled 9X13 baking dish. Sprinkle with half the mozzarella and half of the parmesan cheese. Repeat. Sprinkle fresh basil on top, if desired.

Bake until cheeses turn golden brown, about 20 minutes. Enjoy!

Chicken Parmesan

This chicken dish delivers...I usually prepare it when I am having guests and it always earns rave reviews. Its pretty easy and is great served over a bed of noodles. It would definitely qualify as comfort food- you really can't go wrong with this one.


Chicken Parmesan
Betty Crocker's Cookbook

7-8 chicken breasts
1 egg
1 Tbs. water
2/3 cup Italian-style bread crumbs
1/3 cup grated parmesan cheese
1/4 c. olive oil
jar of spaghetti sauce
Shredded Mozzarella cheese (about 2 cups)
Spaghetti Noodles

Heat olive oil in large 12-inch skillet. Mix water and egg well in small, flat-bottomed bowl. In separate similar bowl, mix the bread crumbs and parmesan cheese. Dip each chicken breast into the egg mix and then into the bread crumb mix and coat well. Place in skillet and cook 5 minutes (2 1/2 min. each side) until the chicken is golden brown, but not entirely cooked through. Place chicken into a baking dish and pour the jar of spaghetti sauce over the top. Sprinkle liberally with mozzarella cheese. Bake at 350 degrees for 30-45 minutes, or until sauce is bubbly and cheese is golden brown at edges. Serve over cooked noodles. Enjoy!

Baked Manicotti

A meal to impress! This looks way fancier and harder than it is! But it is so good!

Baked Manicotti



*Serves 6 to 8



Tomato Sauce

1 28-ounce can diced tomatoes (in juice)

1 28-ounce can crushed tomatoes

2 tablespoons extra-virgin olive oil

3 medium cloves garlic, finely minced

1/2 teaspoon red pepper flakes, optional

1/2 teaspoon salt

2 teaspoons dried basil



Cheese Filling and Pasta

3 cups part-skim ricotta cheese

4 ounces grated Parmesan cheese (about 2 cups)

8 ounces shredded mozzarella cheese (about 2 cups)

2 large eggs , lightly beaten

3/4 teaspoon table salt

1/2 teaspoon ground black pepper

2 tablespoons chopped fresh parsley leaves

2 teaspoons chopped fresh basil

16 no-boil lasagna noodles (I use the Barilla brand - apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)



Adjust oven rack to middle position and heat oven to 375 degrees.



Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.



In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.



To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.



Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.



Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.



The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

Chicken Fettucini Casserole

This has to be one of my favorite go-to meals now. I thought it was really, really good and really easy. I would definitely recommend adding sour cream in to the dish.

Chicken Fettucine Casserole (Somewhat Simple Blog)
Ingredients:
2 Boneless, Skinless Chicken Breasts- cooked and cubed
2 cans cream of chicken soup
1 package fettucine noodles, cooked according to package directions
1/4 cup shredded parmesan cheese

Directions:
1. Preheat oven to 350
2. Combine first 3 ingredients in a bowl. Mix well
3. Spread mixture into greased 13x9 casserole dish
4. Sprinkle with cheese
5. Bake for 20 minutes or until heated through


Variations:
-You can use any pasta you have on hand- macaroni noodles are one of my favorite variations!
-Use canned tuna instead of chicken (this would then be called My Moms Tuna Casserole!)
-Add a couple spoonfuls of sour cream to the mixture for a creamier taste
-Add some vegetables to the mixture- broccoli, peas etc. This will add color and nutrition, but be sure to cook it longer, especially if you are using frozen vegetables.