Skillet Creamy Lasagna

Right now I am listening my my wonderful husband and adorable son playing outside on our back balcony. There really isn't a better way to spend an evening than a family dinner together and then watching your husband make your children laugh.

Tonight for dinner we had this beautiful dish. I adapted it from Dunkin Cooking who makes it as a soup, but I changed it up so it was just a quick and easy creamy lasagna that takes about 30 minutes.

Ingredients:
- 1 box of Fafalle Pasta (1 lb)
- 1 jar Pasta Sauce (24-26 oz)
- 2 cups Beef broth
- 2 1/2 cups Water
- 1 tbls Oregano
- 1/2 tbls Salt
- 2 tbls Italian Seasoning
- 1/2 tble Garlic Powder
- 10 oz Ricotta Cheese
- 1 tbls Parsley
- 1/2 tsp Pepper
- 1/4 cup Parmesan Cheese
- Mozzarella Cheese

Directions:
In a soup pot combine Pasta, Pasta Sauce, Beef Broth, Water, Oregano, Salt, Italian Seasoning and Garlic Powder. Cook over medium high heat for about 20 minutes. While cooking, in a seperate bowl combine Ricotta Cheese, Parsley, Pepper, Egg, and Parmesan Cheese. After the 20 mins of cooking time stir the Cheese mixture into the soup pot and stir to combine. Cook for another 5 minutes and stir frequently. Serve warm and top with Mozzarella Cheese

Serves 4-6

Rigatoni de Gregorio

I only have 2 things to say about this pasta. 1- it was good. 2- it would have been better if i didn't use whole grain pasta. I really need to enjoy healthier options a little better, but with this one go with normal pasta. Found it Annie's Eats

Ingredients:
- 8 oz pasta (make it something that has ridges to hold the sauce)
- 1 tbls olive oil
- 1/2 onion, chopped
- 8 oz white mushrooms, sliced
- 4 cloves garlic, minced
- 2 tbls cooking white wine
- 1/4 cup cooking Marsala wine
- 1 cup chicken stock
- 1 cup half and half
- 2 tsp chopped basil
- 2 tsp chipped parsley
- 1 tbls butter
- 1-2 tbls grated Parmesan Cheese

Heat oil in a large skillet. Add the onion to the pan and cook, stirring occasionally, about 2 minutes. Add the mushrooms to the pan and continue to cook until onions are softened, about 5 minutes more. Mix in the garlic and sauté just until fragrant, about 30 seconds.  Remove the pan from the heat and add the wines, scraping with a spoon to deglaze the browned bits from the bottom of the pan.  Whisk in the chicken broth.  Return, Bring to a simmer, lower the heat to medium and continue to simmer until the liquid is reduced by about half (about 10 min).

This is a good time to start he pasta. Bring a pot of water to a boil.  Once boiling, cook pasta according to package directions.  Drain well.

In skillet with mushrooms, wines, etc., after liquid is reduced, Stir in the cream and cook until heated through.  Add in the herbs, Parmesan and butter; mix until well blended and the butter is completely melted.

Add the cooked rigatoni to the pan and toss with the sauce.  Serve immediately with additional grated Parmesan as desired.

Spicy Buckwheat Noodles w/ Spinach

 

I know what you are probably thinking... Buckwheat Noodles... WHAT THE HECK!!! well here is a picture of what the packaging looks like. you can get them at any grocery store. and they are surprisingly good! this recipe has a lot of kick and flavor to it. I love it. Its another one of my Mom's recipes from her PH balance cookbook. i simplified it since i am not vegan.... :) and in the cookbook it says you can add roasted pine nuts... well those are too expensive for me so i didn't. this thing is so quick, it takes under 10 min from start to finish.

Ingredients:
- 1 bunch of spinach
- 2 tbls vegetable oil
- 4 cloves garlic, minced
- 1/3 cup chicken broth
- 2 tbls soy sauce
- 1/2 a lemon, juiced
- 1 package Buckwheat Noodles cooked (takes about 5 min)
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin
- 3/4 tsp salt

Start cooking Noodles in a medium saucepan (takes about 5 min)

Heat Oil in a large skillet on medium heat. Saute the garlic for a few minutes, then add spinach leaves and allow to cook down (only takes about 1 minute). Add chicken broth, soy sauce, and spices to pan and stir and heat through. Add lemon juice and mix. Add noodles, mix and serve.

Baked Ziti

Give me pasta and cheese and I am in love! This recipe was so simple and made SO MUCH! found it here but I cut everything in half and still had tons of it. So unless you are feeding an army... do not make the whole thing from the website. Below is that recipe in half.

Ingredients:
- 1 lb ground beef
- 1 onion, chopped
- 1 can of Pasta Sauce
- 1 box ziti (or penne) - cooked
- 2 cups Mozzarella cheese
- 1/4 cup grated Parmesan Cheese

Cook the beef and onion in a saucepot over medium high heat until the beef is well browned, stirring often to break up the meat. Pour off any fat.

Stir the sauce, ziti and 1 1/2 cups mozzarella cheese in the saucepot. Spoon the beef mixture into an 8x8 pan. Top with the remaining mozzarella and Parmesan cheeses and cover with foil

Bake at 350°F. for 30 minutes or until the beef mixture is hot and the cheese is melted.

Spaghetti with Braised Kale

My mom emailed me a couple weeks ago pretty much telling all of her kids to eat healthy and eat Kale. I didn't even know what the heck kale was... but i found this at Bon Appetit and it was really good!

Ingredients: 
- 1 pound kale (about 2 bunches), large center ribs and stems removed, cut crosswise into 1/2-inch slices  
- 3 tablespoons olive oil, divided
-1 medium onion, finely chopped (about 1 1/2 cups)  
- 8 large garlic cloves, thinly sliced  
- 1/2 pound spaghetti  
- 2 teaspoons fresh lemon juice  
- Finely grated Parmesan cheese
Rinse kale. Drain; transfer to bowl with some water still clinging.

Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry (which mine never was), about 20 minutes.

Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry (mine wasn't... so i didn't do this). Sprinkle spaghetti with grated Parmesan cheese and serve.


 

Spicy Asian Stir-Fry

I have always been a little nervous to cook Chinese food. My husband is very picky in his Chinese food and I have become that way too... but living in China will do that to ya. When I saw this though and that it uses Hoisin sauce I knew my husband would love it. I found it here.

Ingredients:
- 1 Tbs. peanut oil
- 8 oz. whole-wheat linguine noodles
- 1 small onion, thinly sliced (1 cup)
- 2 cloves garlic, minced (2 tsp.)
- 1 small head bok choy, chopped into 2-inch pieces (1½ cups)
- 1 1/2 cups broccoli florets
- 1/3 cup snow peas, halved
- 1/2 red bell pepper, thinly sliced (1/2 cup)
- 2 Tbs. hoisin sauce
- 1 Tbs. garlic-chile sauce
- 1/4 cup chopped peanuts

Cook pasta according to package directions. Drain, reserving 1 cup cooking water, and set pasta aside.

Meanwhile, heat oil in large skillet or wok over medium heat. Add onion and garlic, and sauté 5 to 7 minutes, or until onion is golden.

Add bok choy, broccoli, snow peas, and bell pepper. Stir-fry 5 minutes. Add 1/2 cup water, cover, and simmer 5 minutes. Stir in hoisin and garlic-chili sauces. Stir in noodles. Add more water if mixture seems too dry. Garnish each serving with 1 Tbs. chopped peanuts.

BBQ Chicken w/ Ranch Spaghetti

I got this one from a new favorite blog The Picky Palate. My husband loved it. I thought it was good but enjoyed the Ranch Spaghetti the best.

Ingredients:
- 1 lb thin spaghetti
- 4 Tbls Extra Virgin Olive Oil (EVOO)
- 1/2 onion, finely chopped
- 1 packet dry Ranch Dressing Mix
- 1 1/2 Cups Ketchup
- 3 Tbls Dijon Mustard
- 4 Tbls Worcestershire Sauce
- 2 Tbls Apple Cider Vinegar
- 4 Tbls Brown Sugar
- 1 1/2 Tbls Lemon Juice
- 1 tsp black pepper
- 1 tsp honey
- pinch of salt

Boil the chicken (about 20 min) until cooked through and shred. In a medium sauce pan add Ketchup, mustard, Worcestershire sauce, vinegar, brown sugar, lemon juice, pepper, honey and salt.  Cook over medium heat for 15 mins. Stir in chicken and let simmer.

Cook the Spaghetti as directed and drain. While cooking that add EVOO to a sauce pan and heat up. Add diced onions and cook through until golden brown and soft. Add onions and oil to the cooked spaghetti, mix and add dry ranch dressing and a pinch of salt and pepper. Place on plate and top with BBQ chicken

Salmon & Ravioli

I saw his in a Better Homes and Garden Magazine over my weekend trip to California and sure enough it was the first thing i made when i got home. It was so yummy!!!

Ingredients:
- frozen/refrigerated Cheese Ravioli
- Fresh Spinach
- Salmon
- Salt and Pepper
- 1/2 Lemon Juiced
- 3 cloves Garlic crushed and diced
- 2 tbls butter
- Olive Oil

Cook Ravioli according to package (hopefully i come up with my own ravioli recipe soon).

Pre-heat olive oil in a medium sized saute pan. Season both sides of salmon with Salt and Pepper and pan fry in Olive oil for about 3-5 mins per side  or until flaky. Remove Salmon from pan and add spinach (remember... this cooks down A LOT... A LOT  A LOT!! i put in almost 4 oz of fresh spinach (1/2 a bag) and barely had enough for 2). Cook until wilted and remove from pan. Add butter into pan and melt. Add garlic, lemon juice and cook through.

On a plate add cooked ravioli, spinach, salmon and sprinkle lemon/butter/garlic sauce over everything! YUMMY!

Cajun Mac n'Cheese

Doesn't that look so good! I have always been a fan of the Blue Kraft Macaroni and Cheese... but i guess its about time that i came up with something of my own! This is all me and my hubby; and we loved it!

Ingredients:
- 1 pint half and half
- 2 tbls butter
- 1 1/2 tbls flour
- 1 tbls "King of the Cajun" Cajun Seasoning
- 1 1/2 cup shredded sharp cheddar cheese
- 3-4 oz of cream cheese (a little less than 1/2 of the package)
- 1/2 of a smoked sausage, chopped into bite size pieces
- 12 oz macaroni

In a pot boil water and cook macaroni according to package and drain. Also in a small pan cook smoke sausage until browned.

Meanwhile in small saucepan melt butter. When butter is melted add flour and cook for 3-5 mins. Add half and half and cajun seasoning and simmer for about 5-7 mins or until thickened. Add sauce to drained macaroni in large pan and add cheddar cheese, cream cheese, and smoked sausage. Stir until all cheese is melted. If desired add more Cajun seasoning.

If you want it creamier, add some more half and half. More cheddar taste, add more cheddar cheese. Tweak it until its perfect for you!

Lemon Orzo w/ Mushrooms

This was so easy to make and it had such a nice spring flavor to it. I found it in a Rachel Ray Magazine. 

Ingredients:
- 1 lb orzo pasta
- Salt
- 12 oz sliced mushrooms (more or less to taste)
- 2 lemons
- 3/4 cup toasted pine nuts
- olive oil 

Cook the Orzo according to directions (usually takes 8-10 mins) in Salt water. Meanwhile heat pan with 1 tbls of olive oil and cook sliced mushrooms for about 7 mins or until desired tenderness.

While those are all going, zest 1 lemon and juice 2 lemons into a bowl. If you didn't buy toasted nuts, this is when you would want to toast them (in the oven is what i did). When pasta is done, drain and rinse with hot water. Return to pan and add pine nuts and lemon juice/zest. Mix well. Add cooked mushrooms and serve!

Lasagna

Everyone loves lasagna, but i saw this cute way of making them where instead of layering them you put the cheese on the pasta and roll it up and put the sauce on the outside. They were way good. Of course you can make them the normal way too :) Found this one in the Cooking with Flavor Cookbook

Ingredients:

- 30 oz Ricotta Cheese
- 2 cups mozzarella cheese
- 2 eggs
- 1 tsp Garlic powder
- 1 tsp Italian seasoning
- 1 tsp parsley flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 26 oz spaghetti sauce
- 9 cooked lasagna noodles
- 1/4 cup grated Parmesan cheese 

1. Preheat oven to 350°F. Mix ricotta cheese, 1 1/2 cups of the mozzarella cheese, eggs, garlic powder, Italian seasoning, parsley, salt and pepper in large bowl until well blended. Pour spaghetti sauce into medium bowl.

2. Spread about 1 cup of the sauce on the bottom of 13x9-inch baking dish. Top with 3 of the lasagna noodles. Spread 1/2 of the cheese mixture over noodles. Repeat sauce, noodles and cheese layer once. Top with remaining noodles and sauce, making sure to cover noodles with sauce. Sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Cover with foil and bake for 45 minutes.

For a different mix, follow step 1 and then do as follows. Lay out cooked lasagna noodles and spoon cheese mixture on 1 end of noodle then roll into spirals. Pour 1/4 of sauce into pan and place rolls over sauce. Then cover rolls with remaining sauce and sprinkle with cheese.  You can either freeze them at this point as individual servings or Cover and bake for 45 minutes.

Cheesy Sausage Pasta

 

This has to be one of the easiest 4 ingredient meals EVER!! and it is so amazing. Found it from Kraft

Ingredients:

- 1 lb Rigatoni Pasta

- Italian Style Diced Tomatoes (drained)

- 1/2 lb ground Italian sausage

- 2 cups Italian blend shredded cheese

Cook pasta as directed on box. Meanwhile, brown Italian sausage in a pan. After cooked through add diced tomatoes and cook through. 

When Pasta is done, drain and add sausage and tomatoes to pot. Stir in Cheese and serve immediately

Carbonara Spaghetti

This recipe came from a friend who served in Italy... Its definitely not the healthiest thing ever, but that's probably why its so good! There are no real measurements for it, add more or less to your own taste!

Ingredients
- 1 medium onion
- 1 clove of Garlic
- Basil
- Half of a normal sized package of thick sliced bacon
- E.V.O.O.
- Salt
- Black Pepper
- Crushed red peppers (only use if you want it spicy)
- 3 eggs
- 1 lb of spaghetti (I prefer Barilla brand)
- A generous amount of Parmiggiano Reggiano cheese

Chop bacon into small pecies. Set aside
Crack eggs and put in a small bowl, beat and add the cheese. Set aside

Prepare water for the pasta and cook the spaghetti until it reaches an "al dente" texture, make sure to add a ton of salt to the water (sea salt is best for this) I usually add a handful of salt or two depending on how much water is in the pot.

 Chop onion and garlic and begin to fry in a generous amount of olive oil add crushed red peppers (again optional) once onion starts to soften and turn yellow add bacon and sprinkle liberally with black pepper and Basil. once bacon is cooked allow to simmer on low heat.

Once noodles are cooked strain water and add bacon and onions and eggs, stir immediately and then cover and allow the noodles to cook the eggs. Serves 4

Cheesy Fusilli w/ Sausage

This is one of the best pastas ever (i am starting to see how much i love pasta...) anyway, the sausage and the mushrooms with the cheesy-ness... oh i love it!! you guys will too!! this is tweaked from a recipe by Paula Dean found here 

Ingredients:
- 1 lb Hot Italian ground sausage
- 2 tbls butter
- 3 cloves garlic
- 1 shallot or green onions
- 8 oz fresh mushrooms
- 26 oz spaghetti sauce
- 3 (8 oz) cans tomato sauce
- 2 large eggs
- 1 can diced italian tomatoes (drained)
- 1 tsp salt
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp italian seasoning
- 1 lb fusilli pasta, cooked
- 4 cups shredded mozarella cheese

Preheat oven to 350 degrees. Spray casserole dish with non stick cooking spray

In medium skillet melt butter, combine sausage, garlic and shallot over medium low heat; cook until sausage is browned. Add mushrooms and cook until tender, drain.

In a large bowl whisk together spaghetti sauce, tomato sauce and eggs. Stir in diced tomatoes, salt, basil, oregano and Italian seasoning.

Layer half of pasta, half of sausage mixture, half of sauce mixture and half of cheese in casserole dish. Repeat layers.

Bake for 30 minutes or until hot and bubbly

Cajun Pasta

This dish is probably my ultimate favorite! There are some foods in life that the more you eat them the more you love them and this is definitely one of them. I found this years ago at allrecipes.com

Ingredients:

-  1 lb linguine pasta

- 4 tsp Cajun seasoning (I LOVE this Cajun Seasoning)
- 4 tbls butter
- 1 green bell pepper, chopped
- 1/2 red bell pepper, chopped
-  1 package sliced mushrooms (or more/less)
- 1 green onion, minced
- 1 pint half&half
- 1/2 tsp dried basil
- 1/2 tsp lemon pepper
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp ground pepper
- Optional- Chicken cut into bite size pieces 

Bring a large pot of water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.

Meanwhile, In a large skillet over medium heat melt butter and add green and red bell peppers, sliced mushrooms green onions and cajun seasoning; cook for 3 to 5 minutes. Reduce heat, and stir in half & half. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. Add pasta and serve

If adding chicken follow these directions:
Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in half & half. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. Add pasta and serve

I like my sauce a little thicker, when you first make this it will seem really runny, so i usually let it sit for 20 mins and then heat it up again real fast. That way the sauce has thickened. This is one dish that is even better for leftovers.... so make a lot!

Salmon Spaghetti

So I recently got a request for something a little healthier (i guess pasta drenched in Ceaser dressing isn't that good for you ;) I love ya Tay!

I saw this on the Food Network and we have had it multiple times since. I never was very into Salmon, since it is such a strong flavor, but this recipe along with a few others have brought fish back into my life!

Ingredients:
- Whole Grain Spaghetti
- 2 cloves garlic
- Extra Virgin Olive Oil
- Salt
- Pepper
- Salmon Fillets
- 1 tbls Basil Leaves
- 1 Zested Lemon
- 2 tbls Lemon Juice
- Spinach Leaves (Optional- its almost better as just a salad on the side)

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 mins or until al dente; drain. Transfer pasta to a large bowl and add garlic, extra virgin olive oil, salt and pepper. Toss to combine

Meanwhile, warm olive oil in a skillet over medium high heat. Season the Salmon with salt and pepper. Add fish to pan and cook through (about 5 mins per side)

Add basil and lemon juice to spaghetti and toss to combine. For one serving- Place spinach on bowl and top with spaghetti. Place 1 piece of salmon on pasta and top with lemon zest. Serve Immediately w/ Spinach if you want it!

Ceaser Chicken Pasta

My freshman year I got a copy of the Betty Crocker 30 minute cookbook (after seeing by brother with it) and this is the first, and i think only, thing I ever cooked from it. Of course the first time i made it i almost burnt down my apartment (or so i though, i was a little dramatic about it back then) so i have tweaked it so that deathly step isn't included!!

Ingredients:
- 1-2 Chicken Breasts (cut into bite size pieces)
- Vegetable Oil
- 1 can chicken broth
- 1 bag california style frozen veggies (broccoli, carrots, cauliflower)
- 1/2 bottle Ceaser Dressing (I use Ken's, its the best)
- Rotini Noodles

In pot, boil water and 1 can of chicken broth. Add Rotini Noodles and cook according to directions on package

In pan cook chicken breast pieces in a little vegetable oil. When cooked through add bag of frozen vegetables and cook until vegetable are warmed through.

When Rotini noodles are cooked, drain pasta and add to pan with vegetables and chicken. Add Ceasar Dressing to taste