Parmesan Spinach Chicken Bundles

6 chicken breasts
10 oz pkg frozen spinach, thawed and squeezed dry
4 oz cream cheese
3 TB parmesan cheese (plus extra for topping)
1 cup mozzarella cheese
1 egg, beaten
Ritz crackers, crushed
Spaghetti sauce

Pound chicken until it is very thin.  In a bowl, combine spinach, cream cheese, Parm cheese and mozzarella cheese.  Spread mixture onto flattened chicken.  Roll up and secure with a toothpick.  Place beaten egg and Ritz crackers into 2 shallow dishes.  Dip chicken bundles into egg, and then roll in Ritz crackers.  Place in a greased 9x13 dish.  Sprinkle extra parmesan cheese over top and bake at 375 for 30 minutes or until cooked through.  Serve with spaghetti noodles and spaghetti sauce on top.

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These took quite a bit of work, but it was SO worth it.  YUM YUM YUM!  These were so delicious! 

Creamy Taco Mac

1 lb ground beef
1 small onion
1 tsp minced garlic
1 can diced tomatoes, drained
4 TB taco seasoning
3 oz cream cheese
1/2 cup sour cream
10 oz dry rotini pasta
Cheddar cheese

Cook pasta according to directions.  Reserve 1/2 cup cooking water before draining.  Set aside.

Cook beef and onion.  When browned, add garlic and cook for 30 seconds.  Add tomatoes and taco seasoning and simmer for 5 minutes.  Add reserved pasta water, cream cheese, sour cream and cooked pasta.  Simmer until well combined.  Serve with cheddar on top and season with salt and pepper.

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This tasted so good!  It was better than I thought it would be.  We also added some corn in ours.  Yum!

Kung Pao Vegetables with Tofu

kung pao vegetables (+ tofu + udon)


1 t sesame oil
1 T canola oil
4 cloves garlic, chopped
1/2 red onion, chopped
1 small head of broccoli, broken into florets
2 carrots, sliced on the diagonal
1 rib of celery, sliced on the diagonal
1 small packet of prepared udon noodles
1/2 block tofu, cubed
1/4 c peanuts, chopped

sauce:
1/4 c soy sauce
1/4 c orange juice
1 T cider vinegar
1 T ginger, minced
1 T chili paste or asian hot sauce (the one with the rooster on the bottle)
1 T brown sugar
1 T bottled peanut sauce
1 T cornstarch

1. Mix sauce ingredients in and set aside.

2. Heat oil in a wok or large skillet. Add onion and garlic and saute for 1 minute. Add carrots, celery and broccoli and stirfry until crisp-tender. Add the sauce and the udon noodles and combine well so everything gets saucy.

3. In a separate pan, fry up tofu in a bit of oil until brown on all sides. Add tofu and peanuts to the vegetable mixture, stirring gently to coat with sauce. Serve in deep bowls.

Credit: everybodylikessandwiches.com

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Yum!  Udon noodles are my new favorite way to eat Asian pasta!  We added the sauce (I used storebought kung pao sauce this time, but will try homemade next time) individually so it wouldn't be too hot for the kids.  I also crumbled the tofu instead of cubing it and just threw it in with the other veggies.  This would also taste great with chicken or steak thrown in.

Alfredo Sauce

2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Combine the milk, cream cheese, flour and salt in a blender and process until smooth and set aside.

In a nonstick sauce pan, melt butter and add garlic. Saute the garlic for about 30 seconds. Add the milk mixture to the pan. Stir constantly for about 3-4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it's nice and thickened, remove the pan from the heat. Add the cheese, stir it up and cover immediately. Let stand for atleast 10 minutes before using. Sauce will continue to thicken upon standing.

If you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

***

Yum. That's about all I can say. This was simple, delicious and my older children devoured it. You could use this as a pasta sauce, pizza sauce, dipping sauce, or mixed with pesto or marinara sauce for a creamy sauce. Enjoy! (credit ourbestbites.com)

Asian Noodle Salad

Recipe from HERE.

Dressing:

1/2 cup of seasoned rice vinegar
2 tbsp olive oil
1 tsp sesame oil
3 cloves of garlic, minced
2 tsp soy sauce
2 tsp sugar

Combine all ingredients thoroughly. Let sit for at least 1 hour to let the flavors combine.

Salad:

1 handful of cilantro leaves, chopped
1 handful of basil leaves, chopped
2 green onions, diced finely
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1 cup of shredded carrots
1/2 cup of toasted peanuts
1/2 lb spaghetti noodles, cooked per instructions

Prepare all the vegetables, set aside. Once the spaghetti has cooked per instructions, rinse with cold water and drain. Once the noodles are cool, add the vegetables and peanuts. Mix the dressing again thoroughly then add to the noodles and vegetables. Stir until well combined and serve. Enjoy.


***
Wow, this salad is so good!  I made a big batch and will be snacking on it nonstop!  Next time I will double the veggies and try whole wheat pasta.  Might try cucumber and broccoli florets in there as well.  I omit the cilantro, personal preference.  Be sure to check out the link I posted at the top, the recipe author posts amazing photographs!  Her blog is my new favorite, so be sure to go take a look!  I'll definitely be trying a lot more of her recipes and adding them on here.

Last Minute Lasagna

1 16-oz bag frozen large cheese ravioli
1/2 of a 24-oz jar pasta sauce
1/2 10-oz box frozen spinach, thawed & squeezed
1/2 8-oz bag shredded mozzarella
1/4 cup grated Parmesan

Heat oven to 350.  Spoon 1/3 of the pasta sauce into a 9x9 dish.  Place half of the ravioli on top in a single layer.  Sprinkle with spinach and half of the mozzarella.  Layer on remaining ravioli and top with remaining sauce and both cheeses.  Cover with foil and bake for 25 minutes.  Uncover and bake until bubbling.  Serves 4.

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We had a parent meeting today at Cameron's school, and one of the mom's brought this recipe to share, along with the actual dish she made as an "after-meeting snack".  It was SO good, and Allie liked it so much that I only got a few bites!!  It only serves 4, so you could also double it and use a 9x13 pan.  The mom said you can throw beef or sausage into it too, but I thought it tasted excellent just like this.  Yum!!

Beef Noodle Bowl

Recipe from Kraft Foods

1/2 lb. linguine, uncooked  (I used angel hair, it was good!)
3 cups broccoli florets
3 carrots, peeled, sliced
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 Tbsp. teriyaki sauce
COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.

MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.

DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

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This is so good, one of Nate's favorites.  Cam inhaled it too!  It's a quick recipe for a weeknight!  Enjoy!

Baked Spaghetti

1 lb hamburger (I usually use less)

1/2 onion, diced

green pepper, optional

1 can cream mushroom soup

1 can cream tomato soup

8 oz cooked spaghetti

1/2 c cheese

Brown hamburger with onion and green pepper. Add soups and 1 can water. Add noodles. Put in baking dish and top with cheese. Bake at 350 degrees for 30 minutes.

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This is an easy, inexpensive, kid-friendly recipe.

Lemon Pasta

Boil whole grain spiral pasta until done.  Drain, but reserve about 1/2 c water.  Pour back into pot and add 2 TB butter, zest and juice from 1 lemon, some herbs (such as basil or parsley), and feta or parmesan cheese.  Add salt & pepper to taste.

This is a quick, yummy go-to meal that the kids love.  I will sometimes also steam peas and carrots to mix in to make it a meal.

Tomato Artichoke Pasta

Extra virgin olive oil
5-6 cloves garlic, pressed
1 can diced tomatoes
3 oz. tomato paste
3 oz. white cooking wine or chicken broth
1/2 tsp. Kosher salt
1/4 tsp. black pepper
1/2 C chopped green onions
6-7 oz. marinated artichoke hearts, chopped
1 package fresh pasta (or 1 lb. dried)

In a large saucepan, heat 1-2 tablespoons of olive oil over medium heat. Meanwhile, bring a pot of salted water to boiling. When oil is hot, add garlic, green onions, and artichoke hearts. Saute until garlic is fragrant. Add tomatoes, tomato paste, wine or chicken broth, salt, and pepper. Heat through and toss with cooked pasta.

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This was okay. A little too tangy/tomatoey for me. Not sure that I'll be motivated to make it again since I didn't love it and it's much easier to open a jar of spaghetti sauce! However the recipe did call for fresh pasta and it may have been better with a meat or cheese ravioli--I just used regular old dried pasta. So if any of you try this with modifications, let me know.

Andrea's Favorite Pasta

1 T olive oil

8 oz sausage links

1 garlic clove, minced

1/4 t sage

1/3 t thyme

2 cans diced tomatoes

1 lb pasta, cooked

2/3 c heavy cream

Parmesan cheese

Heat oil and cook sausage. Add spices, cook 1 minute. Add tomatoes. Reduce heat and simmer for 20 minutes. Add cream to sauce. Simmer until thickened. Salt and pepper to taste. Add 2/3 c pasta water and cooked pasta. Heat through. Top with grated Parmesan.

Notes:

I usually use the whole 8 oz carton of cream.

I always forget to save pasta water so I just add 2/3 c water.

I've started substituting a can of tomato sauce for one of the cans of diced tomatoes.

Angel Hair & Three Onion Soup

I made this tonight.  From the Olive Garden website.  Delicious.  I was just missing the breadsticks to dip with!!  Definitely keeping this recipe around!!  Nate & Cam both loved it too!


4 Tbsp olive oil
1/2 lb baby (pearl) onions, fresh (or ½ frozen bag, thawed)
1 medium red onion, sliced thin
1 medium Vidalia onion, sliced thin
6 cups (48 fl oz) chicken stock
Salt (to taste)
1/4 tsp red pepper flakes
1/2 lb angel hair pasta, broken in 2-inch pieces
1/4 cup chopped flat leaf parsley
4 tsp grated Romano cheese

•PLACE oil and all onions in a large sauce pan over low heat and saute, stirring occasionally, about 20 minutes, until onions are golden. Add stock and salt to taste. Sprinkle with red pepper flakes and simmer for about 1 hour.
•ADD pasta and parsley and cook until pasta is just al dente.
•LADLE into soup bowls. Sprinkle with grated Romano cheese.