Baked Chicken, Easy Mac & Creamed Spinach

This was so tasty, so easy and fast to put together.
-Amanda

Baked Chicken

1 tbsp ground sage
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1 cup pineapple juice (lemon juice or orange juice would be good too.)
1/2 stick butter
6-8 chicken bone-in legs (or breasts)

Mix all the seasonings in a bowl. Put on chicken and rub it in well. Pour juice on top and marinade in the fridge for a couple of hours or overnight. Put 1/2 stick of butter in a baking dish and put it in the oven while it preheats at 375 degrees. When butter is melted, pull out the baking dish and toss the chicken in the butter. Pour juice on top. Bake for 30 minutes. Increase temperature to 425 and bake for an additional 10-15 minutes or until skin is nice and brown.

From Scratch Easy Mac

8 - 10 oz noodles of choice
1/2 package of cream cheese, cubed
1 cup shredded cheddar or montery jack
1/2 cup heavy cream (or whole milk)

Cook noodles. Drain most of the water out. Add noodles to the pot and add the cream cheese, cheddar and cream. Stir until everything melts and comes together. Add salt and pepper to taste.

Creamed Spinach

2 slices of bacon, cut in bits
5-6 button mushrooms, sliced
8ish loose cups of baby spinach
splash of heavy cream

Saute bacon and mushrooms in a pan until bacon is crispy. Add spinach and stir until it cooks down. Add a splash of cream, salt and pepper.

Chicken Bacon Ranch Mac N' Cheese

Chicken Bacon Ranch Mac N' Cheese. Say it with me. Yum. Seriously my favorite flavors all wrapped up in one yummy casserole. I think this may be my new potluck dish.
-Amanda

Chicken Bacon Ranch Mac N' Cheese

3/4 pound of pasta
1 large chicken breast
3 pieces of bacon
8-10 button mushrooms
1 tbsp flour
1. 5 cups milk
1/2 cup heavy cream
1/8-1/4 onion
2 cups grated cheese
1/2 cup grated cheese for top
1 tsp dried dill
1 tsp garlic powder

Cook your noodles to package directions.
Butterfly open your chicken to make it thin so it'll cook quickly. Get a grill pan hot and grill chicken that has been salted and peppered. Set aside.
Cut bacon into 1/2 inch pieces and put them in a medium size pot. Cook on medium heat stirring frequently. When bacon is about half cooked add chopped mushrooms. When bacon starts to get crispy, remove it and the mushrooms from the skillet and set aside.

Sprinkle flour over the bacon grease adding butter if you don't have enough grease to cook bacon. Whisk to remove all the lumps. Add milk and heavy cream. Add dill and garlic powder, salt and pepper. Keep on medium to medium high heat and whisk until the sauce starts to thicken. Add grated cheese and stir to blend the cheese in.

In a casserole dish put the cut up chicken and mushrooms. Drain pasta and add it to the casserole dish. Pour in cheese mixture and stir to get all the noodles cheesey. Sprinkle with bacon and extra cheese. Put under the broiler for 8-10 minutes until cheese gets bubbly and brown on top.

What's For Dinner at My House: Spaghetti with Liver (?!??!)

Why in the world would I make spaghetti with liver? Well, liver is a super nutrient dense food.

It can help boost energy, libido, muscle growth, brain power and general health. Liver is an abundant source of nutrients difficult to obtain elsewhere such as vitamin A, arachidonic acid, DHA and the B vitamins. (from Chris Masterjohn)

Sign me up! So right now, I've been trying to include a bit of liver in any dish that I make with ground beef. I've used it in chili, spaghetti meat sauce and in meatballs. Liver is a strong flavor that takes getting used to. To me it is sort of an earthy kind of flavor. So for dinner in my house tonight we had a typical meal of Spaghetti with Meat Sauce.... the only difference from a lot of spaghetti's being served up was the addition of liver!
-Amanda

Simple Chicken Parmesan & Easy Tomato Sauce

My dear hubby, John, has been out of town for a couple of nights for work, and so upon his return tonight I wanted to make him his favorite dish of all time. Chicken Parmesan. Since he is watching calories too, I made a simple skillet version that isn't as caloric as the traditional method.
-Amanda

Simple Chicken Parmesan

1-2 chicken breasts
1/2 cup whole wheat flour
3 tsp dried basil
3 tsp dried oregano
salt, pepper
olive oil
Mozzarella sliced thin, enough to cover chicken breasts
pasta
tomato sauce (I make my own, see below.)

With a very sharp knife, cut chicken breasts into 'scallopini.' Meaning, cut lengthwise across the chicken to make very thin pieces. I had a very huge chicken breast and was able to get 4 pieces! In a shallow bowl, mix the flour, basil, oregano, salt and pepper. Dredge chicken very lightly through the flour. You don't need an egg wash or anything, the moisture from the chicken will be enough, this is a very light coating.

Lightly grease a large skillet with olive oil and get it hot. Place the chicken breasts in the skillet, do not crowd them. Do it in two batches if necessary. Do not try to move them once you set them down. If you are using a non-stick skillet it will feel like they have stuck. Do not panic. Wait a few minutes and gently nudge with your spatula. If you feel it start to give, flip them over. If they still feel stuck, give them a few more seconds. When the meat "releases" it should be browned and you can flip them. When you flip the chicken, cover the browned side with the thin mozzerella slices, lower the heat and cover. Cook for another 5-6 minutes. The chicken won't take too long since you cut it so thin to start with.

Serve with pasta and tomato sauce.

My Easy Tomato Sauce:

1 large can of whole tomatoes (or crushed tomatoes)
1 small onion
3-4 cloves of garlic minced
1 tbsp sugar
2 tsp basil
2 tsp oregano
1 tbsp olive oil
pinch of red pepper flakes (optional)

In a saucepan, heat olive oil. Add garlic and onion and saute until translucent. Add tomatoes, sugar, basil, oregano and chili flakes. Let simmer covered for 15 minutes. Uncover and let simmer for 15-30 minutes longer. The longer you simmer the thicker the sauce will be. If using whole tomatoes, mash with a potato masher or use an immersion blender to blend the tomatoes smoother. Season with salt to taste.

Shrimp and Spinach Lasagna

I made Shrimp and Spinach Lasagna tonight for dinner. I wish I could share the recipe but again, I didn't measure. It was really good though. Basically I made a simple bechamel sauce with butter, wheat flour and milk. Then I whisked in half a block of mozzarella. I added half a package of frozen (drained) spinach. I bought pre-made whole wheat oven ready noodles and layered the noodles, with the spinach sauce, shrimp and cottage cheese (I prefer it over ricotta.) I topped it with the second half of mozzarella and baked covered for 30 minutes and uncovered for 15.Sorry, not much help tonight!!

Garlic Chicken and Pesto

The other day I was at the pazar and smelled the basil wafted around as Iwas walking past the green grocers.    I immediately knew we were destined to have pesto for dinner that night, which was a nice change.  I am getting married this summer so between doing wedding planning and working, “cooking” dinner has consisted of asking my honey which kind of takeout he would like that night.  I do usually do make fresh salad, though.  The pesto had to be altered as pine nuts are VERY expensive here and  I am allergic to walnuts—the normal substitute.  Parmesan cheese is also VERY expensive.  It is about $30 a pound so I used a hard aged cheddar which is parmesan-esque.

-Jules

Garlic Chicken and Pesto

Pesto

3 cups of fresh basil leaves,
1/2 cup grated aged cheddar cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or almonds
3 medium sized garlic cloves,
Salt and freshly ground black pepper to taste

Thrown the basil and the garlic in the food processor and pulse until everything has been ground up.  Add the nuts and pulse a few times, then the cheese, then finally the olive oil.  I usually add less oil and have more of a pasty pesto to save on calories.  Mix in with hot pasta---serve with garlic chicken.

Garlic Chicken

4 cloves of garlic
4 chicken breasts
1/2 cup of yogurt or Kefir
Water

Press the garlic cloves in a garlic press or mince finely.  Mix the kefir or yogurt with the garlic and enough water to make the consistently soupy but still thick enough to coat the chicken.  Marinate the  chicken for at least an hour this way ( I like to do it overnight.) I find marinating chicken in yogurt or kefir makes the chicken really juicy and tender.

In a non stick pan heat up a little olive oil and sauté the chicken until it is done.  I like to cut the chicken breasts in half so they are not so thick and cook more quickly--serve with pesto pasta!

 

 

 

Three Cheese Raviolis

I have a head of cabbage in the refridgerator that I really need to use. I bought it at the farmers market almost two weeks ago and it's staring back at me in the refridgerator. Cabbage is one of those foods that I do actually like, but only once in awhile. The thing is, I had just finished a head of cabbage a couple of days before purchasing this one at the farmers market. (I made Asian coleslaw, regular coleslaw and sauted cabbage with that one head.) These are enough cabbage dishes to last me a couple of months. I shouldn't have bought the one at the famers market except that it was such a pretty head of cabbage. Don't ask me. I'm weird that way. So today I spent brainstorming different dishes to use cabbage in to cook for dinner tonight. How I ended up making Three Cheese Raviolis is just part of my charm I think. There is no cabbage anywhere near this dish. Well unless you count that I served broccoli with it which is a distant cousin to cabbage.
-Amanda

Pasta:

2 1/2 cups of flour
3 eggs
1 tbsp olive oil
1/2 tsp salt

Mound the flour up on the counter top. Make a well in the center. Crack eggs in the well. Add the salt and the olive oil. With a fork whisk the eggs slowly incorporating the flour. When most of the flour has been incorporated start kneading with your hands. This is going to take a while but I figure you are burning off some of the calories you are about to eat. Keep kneading the dough until it becomes glossy and smooth. Form into a ball and seal in plastic wrap. Let rest for 1 hour, so it isn't too stretchy. Using a pasta machine roll out your pasta into thin sheets. (I only used 1/2 of my pasta, the rest I wrapped with foil and saved for tomorrow.) Fill with stuffing. Boil for 3-4 minutes.

While making the raviolis lay them out on a counter or cookie sheet that is lightly coated with cornmeal to prevent sticking.

Stuffing:

1/2 cup ricotta cheese
1/2 cup cottage cheese
1/4 cup Parmesan
1 tsp italian seasoning & salt to taste

Mix all ingredients together and put in a pastry bag in order to squeeze out a small amount into your ravioli.

Red Pepper Mac N Cheese

I love Mac N Cheese!  One of my favorite things about it is that it is very versatile.  You can add veggies, or meat.  Growing up my mom used to add stewed tomatoes or chunks of ham.  Yum!  The other day I wanted a fancier Mac N cheese without the chunks of veggies.  I decided to blend the additions right into the roux, and it was a success. 

-Jules

Mac N Cheese (Mom’s Recipe)

White sauce
6 tablespoons of butter 
6 tablespoons of flour
1.5 C milk
8 oz sharp cheddar cheese
1 lb pasta (any) al dente (firm)
Bread Crumbs

Additions

4 Red Peppers chopped
1 onion chopped
2 cloves of garlic minced

Melt the butter on low heat, add in the flour.  Stir until bubbles appear - cook for 2-3 mines.  Add 1.5 C milk slowly - stirring constantly.  Blend the Peppers, onions and garlic until smooth and add to the roux.   Add approx 8 oz sharp cheddar cheese. Add salt and pepper to taste.  Cook 1 lb pasta (any) al dente (firm)

Mix together and bake covered till hot about 15 minutes

Take off cover, add (buttered) bread crumbs & grated cheese mixture - bake a few more ins or broil for a minute...watching constantly.  It burns quickly.   

Butternut Squash & Sausage Pasta

I bought a beautiful butternut squash a couple of weeks ago and I've been eyeballing it just trying to decide on what I want to make with it. I love squash paired with breakfast sausage. I'm not sure why but the flavors go really well together, I think. I put this together in my head, not really sure how it would turn out, but I think with a bit of adjustments its a winner! Next time I'll either roast the squash in the oven before I add it to the sauce or dice it into smaller pieces. (By the way, this isn't a super quick recipe! The squash takes about 15-20 minutes to peel and dice, prepped ahead of time, the dish itself took about 40 minutes to cook.)
-Amanda

Butternut Squash & Sausage Pasta

1/2 lb pasta (I used bow-tie)
1 package of breakfast sausage (I used low-fat)
1/4 onion
3 cloves of garlic (frequent readers know I LOVE garlic)
1 tbsp olive oil
2 tsp oregano (I would have used sage, but didn't have any)
1 cup milk + 2 tbsp cornstarch OR 1 cup of heavy cream
1 cup chicken broth
salt and pepper

Cut ends off of squash and peel the thick skin off. Cut lengthwise scoop out seeds, and discard them. Cut squash into small cubes.

In a large saute pan (that has a lid) saute onions and garlic in the olive oil. Cook until caramelized to really develop the onions flavor. Add breakfast sausage and break it up into little crumbles. When sausage is mostly cooked through, add squash. Season with salt, pepper and oregano. Stir the squash occasionally but let it brown a bit. Set water to boil for pasta and cook pasta at the same time as sauce. While squash is cooking mix milk, chicken broth and cornstarch. Pour over squash. Cover and let simmer on low until squash is fork tender. You may need to add more chicken broth if it gets to thick.

Spaghetti Pie

I'm not sure where I learned this dish, but it is really easy to make and I hope it can become a family favorite. This is a method, the ingredients are up to your imagination! I made enough for two pie dishes because the leftovers are so great!
-Amanda
Spaghetti Pie

1 pound of spaghetti noodles
2 cups of mozzarella cheese
1 cup parmesan
10 eggs
1 cup milk
3/4 cup diced ham (or whatever veggies/meat you'd like)
marinara sauce served on the side to dip

Pre-heat oven to 350º. Cook noodles according to package directions. Drain well and place half of the noodles in a greased pie plate, the other half of the noodles in the second pie plate.

In a large bowl, beat eggs, milk, cheese (reserve 1 cup of mozzarella to top the dish with), salt & pepper and any ham or veggies you'd like (mushrooms, bell pepper, onion etc.)

Pour egg mixture evenly in both pie plates. Take a spoon and wiggle noodles around to evenly distribute egg mixture. Top with remaining mozzarella.

Bake for about 30 minutes or until cheese is bubbly and eggs are set all the way through. Cut into pie pieces. Serve with marinara sauce on the side. Serves 12.

Simple Chicken Orzo Salad

I forgot to take a picture of this before it was devoured by myself, my husband, a friend and four toddlers! I apparently should have doubled the recipe. I just made this with ingredients on hand, but it came out really tasty.
-Amanda

Simple Chicken Orzo Salad

1/2 lb orzo noodles, cooked according to package directions
1/2 cucumber, peeled and cut into small pieces
1/4 cup pecans, toasted in a dry skillet
1 cup diced cooked chicken breast
3/4 cup of spinach (if frozen, heat it and drain off all liquid)
Balsamic Vinaigrette (as much as you like)

In a big bowl mix the orzo, chicken, spinach and dressing. This part can be made ahead. Right before serving add the diced cucumber and pecans. Taste and add more dressing if needed. Serve cold. Serves about 4.

Acorn Squash Raviolis

How does one spontaneously decide to make homemade ravioli? I guess that is just how I am. So last night about an hour before dinner I decided to make ravioli. I make fresh pasta from time to time on a whim, but ravioli are a bit harder and I usually (notice the usually part) plan them out in advance. Well I got a ravioli press for my birthday and have been wanting to use it. I made a quick attempt a few days after I received my press but I over stuffed my ravioli and they exploded. Well last night my dough didn't come together so I had to ditch that and whip up a fast dinner. So I woke up this morning feeling challenged. I made fresh ravioli for lunch!
-Amanda

Acorn Squash Ravioli with a simple Bechamel Sauce

Filling:
1/2 acorn squash (Butternut squash would be tasty too!)
olive oil
1/4 cup ricotta cheese
1 tsp ground sage
salt and pepper

Cut acorn squash in half. Scoop out seeds and discard. Drizzle olive oil, salt and pepper on squash. Roast in a 425 degree oven for 30-45 minutes. (This can be done ahead of time.)

When squash is very fork tender and has cooled down, scoop out into a bowl. Add ricotta cheese and seasonings. Stir until well incorporated. Place filling in a pastry bag or ziplock back with the end snipped off.

Pasta:
1 1/4 cup flour
2 eggs
or wonton wrappers

Place ingredients in a food processor and process until a ball forms. Use a pasta machine to roll out sheets.

Assemble Raviolis:
If you have a ravioli press lay pasta out and put a tiny amount of filling in each square (depending on the size of your press.) Lay a second sheet of pasta ontop and with a rolling pin, roll the sheets together sealing in the filling.
OR
If you don't have a ravioli press but still have a pasta machine, lay out a sheet of pasta. Place about a tbsp of filling every 2 inches or so on the pasta. Lay a second sheet on top. Gently press around each mound of filling making sure to press out any air. Cut around each mound of filling into ravioli squares.
OR
Place filling in wonton wrappers and fold over into triangles.

Cook Pasta:
Fresh pasta only needs to boil for a couple of minutes. When the raviolis float to the top, cook for one minute longer and then drain.

Sauce:
1/2 cup fat free half and half
1/2 tbsp butter
pinch of sage, salt and pepper
3 tsp flour
2 tbsp ricotta cheese

Melt butter in a pan. Add flour and stir until flour is wet. Add half and half and seasonings. Stir until there are no lumps in the flour. Add ricotta cheese. Serve over ravioli.

This complete recipe made about 3 servings.

Creamy Chicken Broccoli Noodles

Since today is the day after Thanksgiving and the leftovers didn't seem to make it past lunch time in our house, I wanted a simple dinner for tonight. It dawned on me that this would also work great for leftover turkey if you are lucky enough to have any left. This hit the spot with my twin toddlers. It is the first time they have ever asked for thirds in their life.
-Amanda

Creamy Chicken Broccoli Noodles.

2-3 chicken breasts
1 package of frozen broccoli florets
1 can of cream of mushroom soup
1 can of mushrooms (or sliced fresh mushrooms)
1/2 cup fat free half and half
1/2 cup mozzarella
8-10 oz noodles (I used egg noodles)

Boil noodles according to package directions and drain.
Meanwhile, cut chicken into small squares. In a large skillet start the chicken cooking. Season with salt and pepper. When it is about half cooked, add the frozen broccoli, can of mushrooms, can of mushroom soup and fat free half and half. Stir everything together. Add noodles and sprinkle with cheese.

Homemade Mac N Cheese

I bet some of you don't know how incredibly easy it is to make homemade mac n cheese... from scratch. If you did, I know no one would ever again buy a powdered box mix and call it cheese again. You can even make it look like the fake stuff if you choose. I want everyone to repeat after me, "I solemnly swear to never ever buy or make boxed mac n cheese ever again." See that wasn't so hard. Here is how you do it:

Homemade Mac 'N Cheese

3 tbsp butter
3 tbsp flour
1 1/2 cup milk
1/2-2/3 cup shredded cheddar
1 tsp turmeric (for color)

Melt butter in a small pot. Add flour and stir until all the butter is absorbed and the flour is moist. Add 1/2 cup of milk, turn burner to medium high and whisk until there are no lumps in the sauce. Add the rest of the milk and the cheese. Bring to a high simmer stirring until the sauce thickens, about 5 minutes. Season with salt and pepper and turmeric if desired. Pour over your favorite pasta. Add cut-up hot dogs and peas (or broccoli) for a complete kid meal.
-Amanda

Chicken Spinach Pasta

Lately it seems like I am on a kick of fast and easy dinners, which isn't bad since I know a lot of people are always looking for quick and easy meals to fix in the supper time rush. This was a brainstorm that I had NO idea if it would turn out. It actually was really good and it was so simple! Even Maddie and Izzie scarfed down this meal, spinach and all!

Chicken Spinach Pasta

1/4 onion diced really small
8-10 button mushrooms, sliced
1 1/2- 2 cups loosely packed fresh baby spinach (sub frozen if you like, but use less)
12 oz chicken, cut in small pieces
1 cup of cottage cheese
3 tbsp plain yogurt
2 tbsp Parmesan cheese
6 oz pasta
1 tsp of italian seasoning
pinch of grated nutmeg
pinch of hot pepper flakes

Boil pasta according to package directions.
In a large skillet saute onions and mushrooms, using cooking spray so they don't stick. When the mushrooms and onions are soft, add spinach and wilt it down. Remove from skillet. Spray with cooking spray and cook chicken until almost cooked through. Remove and add to the spinach mixture. Drain noodles and return to their pot. Add spinach & chicken mixture to the noodles. In a blender, or small food processor (or magic bullet!) put the cottage cheese, yogurt, parmesan and seasonings. Blend until smooth. Add to noodles, add a bit of water if it needs to be thinned out. Serves 4.

Weight Watchers:
6pts per serving. I forgot the breakdown of the points. But I did use 2% cottage cheese and enriched whole grain pasta.

-Amanda

Shrimp Couscous

I love couscous and other small pastas and grains. My husband doesn't so I often take the opportunity to cook them for lunch just for myself. They cook very quickly and you can do a small amount without leftovers. This dish is so easy to throw together, takes at most 10 minutes and that includes defrosting the shrimp!

Shrimp Couscous

2/3 cup of chicken broth
1/3 cup of couscous
4 oz shrimp
5-6 button mushrooms
1 tablespoon of Italian dressing
pinch of oregano

Defrost shrimp in a small bowl under running water. Bring chicken broth and oregano to boil in a small pot. Watch closely because this little amount will boil quickly. As soon as it comes to a boil add couscous. Cover and remove from heat.

Dry off shrimp and saute in a cast iron skillet that has been sprayed with cooking spray. While shrimp is cooking slice mushrooms. Remove shrimp from heat and saute mushrooms. Add salt and pepper.

Uncover couscous and fluff with a fork, stir in shrimp, mushrooms and Italian dressing. Serves 1.

Weight Watchers:
couscous: 4 pts
shrimp: 1 pt
1 tbsp dressing: 1pt
-Amanda

Shrimp and Vegetable Lo Mein

I had my doubts about this recipe but I'm so glad I tried it out. It is so tasty! Before Weight Watchers, I would have probably added about double or triple the amount of shrimp, but even with the scant amount it was filling because of all the veggies. I think the leftovers will be great cold tomorrow for lunch.

Shrimp and Vegetable Lo Mein

8 oz shrimp, sliced in half
6 oz spaghetti noodles
4 garlic cloves
1 tsp grated ginger
1 cup of julienned carrots
6 oz of snow peas (I didn't have this so I used frozen sweet peas)
1/2 cup bamboo shoots
1 small sweet red bell pepper
4 medium scallions thinly cut
1 1/2 tsp arrowroot powder
1/4 cup soy sauce
1 tsp of sesame oil (divided in half)
1 tsp oyster sauce
1/2 tsp rice wine vinegar
1 tsp of sugar or honey
1/4 cup chopped parsley

Cook spaghetti according to package directions. Two minutes before it's finished, add the shrimp. Drain the spaghetti and place in a large bowl that has the scallions in it (to wilt them with the heat.) Toss the noodles with 1/2 tsp of sesame oil.

While the pasta is cooking chop your veggies: Garlic, carrots & sweet red pepper. Drain and rinse your bamboo. Set veggies aside. Mix the ingredients for the sauce in a small bowl: Soy sauce, oyster sauce, rice wine vinegar, 1/2 tsp sesame oil, water and cornstarch.

After your pasta is drained and placed in a large bowl, spray the pot with cooking spray and cook your vegetables just slightly, you still want them to be crsip, about 6-8 min. Pour over sauce and continue cooking until it thickens. Toss vegetables with pasta and chopped parsley and serve. Makes about 1 3/4 cups per serving.
-Amanda

Quick Pantry Casserole

Even someone who loves to cook sometimes gets stuck. Last night I defrosted a dinner for ourselves that I cooked months ago and froze. It didn't freeze well. I'm not sure why, it was a chicken/lemon/spinach dish but the chicken was a weird texture. It wasn't dated so perhaps it was just in the freezer too long. Date your freezer food!!!

Anyway, it was "hungry" time and my planned out dinner wasn't working. I was boiling pasta (that I thought I was going to serve with the chicken/lemon/spinach dish); so I came up with a super quick pantry casserole. Sorry, no photo because at the time I was just trying to get dinner on the table as fast as possible!

Quick Pantry Casserole

6-8 oz pasta (I used fettuccine)
1 small can of peas
1 can of canned turkey or chicken meat
1 can of cream of mushroom soup
1/2 tsp thyme
dash of garlic powder
3/4 cup of bread crumbs (I'm in love with Panko Bread Crumbs!)
2 tbsp butter
1/8 cup Parmesan cheese

Boil Pasta. Open can of turkey or chicken meat and drain and rinse thoroughly to get rid of the "canned" taste. Put in a 9x9 casserole dish and break up with a fork. Add condensed soup, and seasonings. Mix together really well. Add about half the can of peas (frozen would work too, but heat them in the microwave.) When pasta is done, drain and mix in with the soup, meat and peas. In a small bowl, melt the butter. Add the bread crumbs and Parmesan. Layer the breadcrumbs on top and broil on high until browned.

Do not add salt to this dish, believe me with all the canned products and the Parmesan cheese it is salty enough! I wouldn't eat this way every night, but it was a quick and easy last minute supper. Serve with a side salad and you are set to go! Serves 4.
-Amanda

Meatballs & Gravy

Nothing super original here, but a good tasty meal. The only problem was the time of year. This is definitely a cold weather meal, not a middle of August meal. I'm not sure what I was thinking but it was tasty! Oh, and it isn't exactly in the quick and easy category since it took well over an hour to make.

Meatballs and Gravy

1 lb of ground beef
1/2 cup bread crumbs
1/2 cup of oatmeal (ground in magic bullet or food processor)
1 egg
salt & pepper
1 tsp dried (or fresh) tarragon
1 clove garlic finely minced

1 1/2 onion
2 cloves garlic
2 tablespoon olive oil
1/4 cup flour
3 cups beef broth
1 jar of mushrooms
1/2 cup frozen peas

1 package egg noodles

Slice onion into half rounds. Put 2 tablespoons of olive oil in a large skillet and place onion in the oil. On a medium-low heat, cook onions for 30-40 min until brown and caramelized. Add chopped garlic towards the end of this cooking time.

Meanwhile, mix meatball ingredients: In a large bowl mix the ground beef, bread crumbs, tarragon, salt and pepper, egg, and ground oatmeal. Form into 1 inch meatballs and set aside on a cookie sheet.

When onions are finished, remove them from the skillet and into a bowl. Add more oil if needed, turn temperature up to high and place meatballs in skillet to brown. Turn them after a few minutes to brown the other side. Gently stir meatballs to brown all around. Remove meatballs from skillet, placing in the bowl with the reserved onions.

Sprinkle flour in the skillet over the pan drippings and any meatball crumbles. With a whisk, cook the flour for a minute or two, make sure skillet is on high heat then add beef broth all at once. Whisk to make sure there are no lumps and then add back in your meatballs and onions. Add a jar of mushrooms and peas. Set stove to low, cover and simmer meatballs for 20-30 minutes until cooked through.
-Amanda

Sneaky Spaghetti

This summer has been full of fun and running around. Having a food blog points out sometimes how some weeks we don't cook at home often, or just throw together something really quick that I think isn't worthy of posting. Some times though, those quick meals might be an idea for another Mom. This is one of those. I'm sure some of you might already do this, or have thought of it, but for those who haven't here's some sneaky Spaghetti, sorry, I forgot to take a photo of it.

Sneaky Spaghetti

8 oz Spaghetti noodles
1 jar of your favorite Spaghetti sauce (or homemade)
2 small carrots
1/2 cup of froze spinach or 1 cup fresh

Prepare spaghetti noodles according to package directions. Add salt to water before you add the noodles for more flavor!

Grate carrots using the smallest holes on your grater. Put the carrots in a small pot with spaghetti sauce. Chop spinach into tiny bits. (I found bag frozen spinach at Walmart that is awesome, because it's not a frozen block. You can pull out how much you need for any recipe and the rest stays in the bag. It's also easy to chop frozen so you don't have to defrost it) Add to sauce. Bring to a boil. Serve over noodles. Add cheese if you desire. For toddlers use a finger friendly pasta or chop your noodles into small pieces.
-Amanda