Gnocchi with Spinach & Pine Nuts

Original Recipe HERE

I love gnocchi.  It's a break from regular pasta, and it fills me up more.  And since the first few times I ever ate it were in restaurants, I (wrongly?) associate it with being a classy meal.

I had a problem with the gnocchi sticking to the pan when browning it.  I didn't want to add more butter, grease, or bacon, so a little bit of broth was added and helped.

Ingredients

2 packages (16 oz each) vacuum-packed gnocchi

2 Tablespoons butter

2 Tablespoons bacon grease [can substitute butter]

1/2 to 1 cup pine nuts

4 garlic cloves, minced

1 package (10 oz) fresh spinach, torn

1/4 cup broth [more or less, if needed]

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup shredded Parmesan [or to taste]

Ingredients

(1) Cook gnocchi according to package directions.  Drain.

(2) In a large skillet over medium heat, melt butter and bacon grease.

(3) Add pine nuts to pan.  Cook 3 minutes or until butter and nuts are lightly browned, stirring constantly.

(4) Add garlic to pan.  Cook 1 minute.

(5) Add gnocchi and spinach to pan.  Cook 1 minute or until spinach wilts, stirring constantly.  Add splashes of broth to prevent sticking, if needed.

(6) Turn off heat.  Stir in salt and pepper.

(7) Sprinkle with Parmesan before serving.

Kid Participation: None.

Southwest Pasta with Beans & Corn

Original Recipe HERE

This is one of those throw-together recipes that surprised me.  I just needed to make something for dinner and grabbed random cans out of the pantry after being inspired by this.  Everyone thought it was great.  I wasn't as sold as the rest of them, but that could be because the evil olives were lurking throughout.

The seasonings are purely to-taste...any amounts or substitutions are possible.  Next time I'll probably go even easier and just do a few shakes of the McCormick Southwestern blend.

Ingredients

12 oz. pasta

1/2 cup mayonnaise [I used light]

1/8 teaspoon cumin

1/8 teaspoon smoked paprika

1/8 teaspoon garlic powder

1 can (15 oz) red kidney beans, drained [I used pinto]

1 can (15 oz) diced tomatoes, drained

1 can (4 oz) sliced black olives, drained & rinsed

2 cups frozen corn

grated parmesan [optional]

Directions

(1) Begin cooking pasta according to directions.

(2) In a large serving bowl, whisk together mayonnaise and spices.

(3) Add beans, tomatoes, and olives to bowl; mix well.

(4) With a few minutes left on pasta's cooking time, add corn to boiling water.

(5) Drain pasta and corn; mix with beans and tomatoes.

(6) Serve warm or refrigerate two hours.  Garnish with parmesan if desired.

Kid Participation: 

* Measure spices

* Whisk mayonnaise

* Stir all ingredients together

Garlic & Parmesan Breadsticks

Original Recipe HERE

These have gotten rave reviews every time I've made them.  I dare say they're addicting.
 

The first time I made this, I followed the original recipe's instructions about melting butter in the pan and rolling the dough in it before cooking.  I was pressed for time the second time I made them, so I just painted the baking sheets with melted butter, put the strips of dough on them, and generously painted with more butter before sprinkling Parmesan with a heavy hand.  They were just as good - maybe even a little better.  The flavor wasn't as prevalent, but they cooked a little faster, and the crispty-outside-to-soft-center ratio was more balanced.

Ingredients
2 Tablespoons sugar

1 Tablespoon yeast

1 & 1/2 cups water

3 & 1/2 to 4 cups flour [I used almost 4 cups]

1 teaspoon salt
2 teaspoons garlic powder, or to taste
2 teaspoons oregano, or to taste
1/4 to 1/2 cup butter, melted
Parmesan cheese

Directions
(1) In the bowl of a stand mixer, combine water, yeast, and sugar.
(2) Once yeast is bubbly, add 2 cups of flour.  Mix with dough hook until all flour is combined.
(3) Sprinkle in remaining flour, salt, garlic powder, and oregano.  Mix until dough is no longer sticky.
(4) Cover bowl with a towel.  Let dough rise at least 20 minutes (I've gone over an hour).
(5) Preheat oven to 400 degrees F.  Grease baking sheet(s) with about 2 tablespoons of melted butter.
(6) On a floured surface, roll dough into a rectangle approximately 1/2" thick.
(7) Use a pizza cutter to cut strips into sizes that will fit onto your baking sheets.
(8) Melt remaining butter in microwave.
(9) Either dip strips in butter and coat with Parmesan or lay them on baking sheets and brush with melted butter and sprinkle with Parmesan.
(10) Bake 12-15 minutes or until light golden brown on top.

Kid Participation:
* Roll out dough
* Dip or paint strips
* Twist strips if doing so (careful that they don't stretch them too much when doing so)

 

Parmesan Orzo with Vegetables

Original Recipe: from my godmother

 

I made this because my kids like pasta and Parmesan, both separately and together.  I thought the appearance of onions and mushrooms might cause problems but that they'd at least be willing to try it.  Willing they were, and then they all decided it needed barbecue sauce.  Hmm...  None really liked it, but I thought it was great.  I'll make it again when more adults are dining with us, and I'll try the water-and-white-wine method instead of the broth (it's the end of a summer spent with four kids together 24/7, so I really can't spare any wine for cooking until September).

 

It barely made one meal's worth, so I would double the recipe next time (that is, if I thought other people in the family would eat it).  Also, I think roasted asparagus or broccoli or sauteed spinach would be a good addition.

 

Ingredients

2 Tablespoons butter
1 small white onion, diced
1 cup chopped mushrooms [I used baby bella]
1 cup uncooked orzo pasta
1 cup water [I substituted chicken broth]
1/2 cup white wine [I substituted chicken broth]
garlic powder to taste [I used 1/4 teaspoon]
salt and pepper to taste
1/4 to 1/2 cup grated Parmesan cheese

 

Directions

1) In a medium saucepan, melt butter over medium heat.

2) Add onions; cook until slightly tender.

3) Add mushrooms and orzo.  Cook, stirring frequently, 5 minutes

4) Add liquid to saucepan.  Bring to a boil, then reduce heat to low.

5) Season with garlic powder, salt, and pepper.

6) Cook 7-10 minutes, or until orzo is al dente.

7) Remove from heat.  Stir in Parmesan.

Kid Participation: Add barbecue sauce...?

Roasted Parmesan Broccoli

Original Recipe HERE

 

I can count on my kids eating broccoli 90% of the time if I serve it steamed or roasted (the other 10% accounts for bad moods, stomach aches [real or imagined], and just general unpredictability).  So I figured that this would be eaten by 66% percent of them.  But they all wolfed down their portions and asked for more...and more...and more, until we ran out.  I thought it was great, too, and was disappointed to sacrifice any chance at a second helping for the greater good of my kids' health.  This will be a go-to standard.

 

Ingredients

1 lb fresh broccoli florets

1 Tablespoon olive oil

3 garlic cloves, pressed or finely chopped

1/3 cup panko

1/3 cup grated Parmesan

salt & pepper

 

Directions

1) Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper.

2) In a large bowl, combine olive oil and garlic.  Allow to infuse for 10 minutes.

3) Meanwhile, chop broccoli into bite-size pieces.

4) Toss broccoli with olive oil and garlic; coat well.

5) Season broccoli with salt and pepper.

6) Toss broccoli with Parmesan and panko until evenly coated.

7) Spread broccoli evenly on baking sheet.  Bake 20 minutes or until broccoli is browned.

 

Kid Participation: Eat it!

 

Creamy Spicy Pasta with Peppers and Sausage

Original Recipe HERE

 

I love alfredo sauces, but I'm the only one in the family.  I don't get it, since the ones I make involve Parmesan and cream cheese and butter and milk...all things the other members eat in spades.  So I thought this was a great pasta dish, but I couldn't tell what others felt.  They all ate their portions, because they contained pasta, and no one here can resist pasta...but the fresh vegetables were pushed to the sides of their plates until I reminded them that they had to finish what they were first served if they wanted any more pasta (which they were then allowed to pick the veggies out of).  I will definitely make it again, maybe subbing in peas or something else they're more likely to eat for one of the peppers.

 

Ingredients

1 teaspoon extra-virgin olive oil
1/2 pound smoked sausage
1 small red onion, halved and sliced thin [I chopped]
4 to 6 cloves garlic, minced and separated
2 colored bell peppers, halved and sliced thin [I chopped]
1 can (15 oz) diced tomatoes
1-1/2 cups water
8 ounces pasta
2 cups 1% milk
3 ounces low-fat cream cheese
1 teaspoon Cajun or Creole seasoning [I improvised with individual spices]
1/2 teaspoon smoked paprika
2 Tablespoons all-purpose flour
2 Tablespoons butter
1/2 cup Parmesan cheese

Directions

1) Slice sausage in half lengthwise, then into 1/4" slices.

2) Heat the olive oil in a large skillet over medium-high heat. Add the sausage; cook 2-3 minutes or until it begins to brown.

3) Add onions; cook until slightly softened.

4) Add 4 cloves of garlic and bell peppers.  Cook until the peppers are tender-crisp. Transfer the sausage and peppers to a large plate.

5) Add the tomatoes and water to the skillet. Bring to a boil over high heat.

6) Add the pasta.  Cover; reduce heat to medium-low.  Cook until the pasta is al dente and the liquid is absorbed.

7) While the pasta is cooking, blend the milk, cream cheese, Cajun seasoning, smoked paprika, and flour until smooth (I used a Magic Bullet).

8) In a medium saucepan, melt butter over medium heat. Add the remaining garlic; cook 1-2 minutes or until tender and fragrant.

9) Add the blended mixture; cook until smooth and thickened into a sauce.

10) Remove the sauce from heat. Add the Parmesan cheese; stir until melted and smooth.

11) Add the peppers and sausage to the pasta/tomato mixture; stir to combine.

12) Add the garlic sauce to pasta or serve on the side.

 

Kid Participation: None.

Spinach, Mushroom, & Caramelized Onion Pasta

Original Recipe HERE

This mean was semi-approved by the kids.  They really liked the pasta and cheese sauce, which was not a surprise.  They didn't like the vegetables, which was also not a surprise.  I will save this for a meal when we have enough adults to consume and appreciate it.

Prepared as directed in the original recipe, the sauce never thickened and was very watery.  I would've liked it to cling to the pasta and vegetables more and pool at the bottom of my bowl less.  I changed the instructions, as listed below, to make the sauce separately.

Shredded mozzarella (or cheese of choice) might help everything stick together better.  Also, it might be good with freshly chopped tomatoes mixed in at the end (or canned petite diced tomatoes during cooking).  A bit of tomato paste in the sauce could be good, too.

 

Ingredients
8 to 12 oz pasta
8 oz mushrooms, sliced
6 oz package babys pinach leaves
2 large onions, thinly sliced
2 Tablespoons butter
2 Tablespoons balsamic vinegar
1 teaspoon olive oil
3 cloves garlic, minced
1 cup grated Parmesan cheese
1 cup milk
salt & pepper to taste
broth as needed

 

Directions
(1) Melt butter in a large skillet over medium heat.
(2) Add onions.  Cook, stirring frequently, 20-30 minutes or until onions are caramelized.  Add broth, 1 tablespoons at a time, as needed to avoid burning and sticking.
(3) Just before onions are done, add balsamic; stir.  Scrape up all bits from bottom of pan.  Remove onions and set aside.
(4) Begin preparing pasta according to package directions
(5) Meanwhile, heat oil in original pan over medium heat.  Add garlic; saute 1-2 minutes.
(6) Add mushrooms and a sprinkle of salt.  Cook about 15 minutes, stirring frequently, until mushrooms have softened.
(7) Turn off heat.  Return onions to pan.  Add spinach; stir until wilted.
(8) In a small saucepan, heat milk until simmering.  Add Parmesan.  Cook, stirring frequently, until well combined and thickened.  Add additional cheese or a tablespoon of flour if necessary.  Season sauce with salt and pepper if desired.
(9) Serve pasta with a scoop of vegetables and desired amount of sauce.

Kid Participation: None.

Pepper Pasta Sauce

Original Recipe HERE

 

I thought this was a sneaky way to get a bit of vegetables into my kids.  Except *J*'s picky streak continues and he barely ate any.  *N* had seconds but declared, "It tastes...vegetable-y."  And so I came clean, and the thought of a pepper (normally something they avoid like the plague) diminished her enjoyment of further bites.

 

Husband and I really liked this.  I thought the pepper gave the sauce a nice twist and a slight sweetness.  I made several variations on the original recipe: amount of onion and garlic, addition of tomato paste, different type of sausage and tomatoes.

 

Ingredients

1 lb (16 oz box) dry pasta [I used small shells]

1 Tablespoon olive oil

1/4 cup onion, finely chopped

1 orange bell pepper, chopped

2 to 3 cloves garlic, finely chopped

1 lb sausage [I used pre-cooked chicken]

1 can (14.5 oz) diced or crushed tomatoes

1 to 2 Tablespoons tomato paste [I used 2]

1/2 to 1 cup heavy cream [I used 1/2 cup]

1/2 to 1 cup grated Parmesan cheese [I used 2/3 cup]

 

Directions

(1) Cook pasta according to package directions.

(2) Meanwhile, heat oil in a large skillet over medium-high heat.

(3) Add onion and pepper to skillet.  Saute until just tender, about 3-5 minutes.

(4) While vegetables are cooking, cut sausages in half length-wise and then into small slices.

(5) Add garlic to skillet.  Saute until softened but not browned.

(6) Stir in tomatoes and heavy cream.  Reduce heat to medium-low; cook about 5 minutes.

(7) Use an immersion blender to puree sauce to desired consistency.

(8) Add sausage to sauce; heat through.

(9) Stir in Parmesan cheese until mixed well.

(10) Serve sauce over pasta.

 

Kid Participation: None.

Feta Pasta Bake

Original Recipe HERE

 

I thought this was good, but the rest of my family members are iffy on feta.  I thought I could sneak it past them if it was cloaked in enough pasta, but no luck.  They ate it anyway, so it must've had some redeeming qualities.

I used spaghetti, but next time I'll use a smaller, bite-size kind of pasta (ditalini? small shells?).  The spaghetti didn't hold the slices together well after serving.  Also, I think it lacked flavor...I was hoping to detect the balsamic more strongly.  I added garlic and tomato paste to the original recipe; the updated version is below.

 

Ingredients

10 oz pasta

1 Tablespoon olive oil

1 to 2 Tablespoons balsamic vinegar

1 pint grape tomatoes or 1 can (14.5 oz) diced tomatoes, drained

1 small onion, chopped

2 cloves garlic, minced

6 oz Feta cheese

1/2 cup Parmesan cheese

1 cup mozzarella cheese

1 cup milk

2 eggs

2 Tablespoons tomato paste.

Salt and pepper

Directions

(1) Preheat oven to 350 degrees F.

(2) Cook pasta as directed.  Drain; rinse with cool water so they are room temperature when being combined with other ingredients.

(3) Meanwhile, heat oil in large, ovenproof skillet.  Add balsamic vinegar.

(4) Add tomatoes, onion, and garlic; saute 3 to 5 minutes.

(5) In a large mixing bowl, combine Feta, Parmesan, mozzarella, milk, eggs, and tomato paste.

(6) Fold cooled pasta into cheese mixture.

(7) Add onions and tomatoes to pasta; mix well.  Return all ingredients to the skillet; spread evenly.

(8) Bake skillet for 30 minutes or until eggs have set in the middle.

 

Kid Participation: None.

Meatball & Pasta Soup

Original Recipe HERE

 

The original recipe called for premade, cheese-filled tortellini.  I wasn't in the mood for adding something additional to my kids' bowls that would've required, so I went with doesn't-even-need-to-be-chewed orzo (ditalini would work, too).  I'm sure the stuffed pasta would've made it heartier and added more flavor, though.

I doubled the amount of meatballs, and the flexibility in broth and water amounts are purely for ease of cooking and personal preference.

Also, the meatballs were tasty - but not amazing.  If you have a favorite meatball recipe, it could be substituted here.  I understand cooking them in the soup pot so additional flavor is added, but if you're feeling lazy, thawed precooked balls should work just fine (especially if still browned a bit).  More salt, pepper, or other seasoning would likely be needed to compensate, but that would cut out the bulk of the work involved in making this and turn it into an easy, fast dinner.  In which case I'd do a stuffed pasta...because...it seems like I should.

 

Ingredients

1 pound ground beef

1/2 cup grated Parmesan

2 large eggs

2 to 3 cloves garlic, pressed

salt & pepper

4 Tablespoons extra virgin olive oil

4 carrots, peeled and chopped

4 stalks celery, chopped

1/2 onion, chopped

4 to 6 cups broth

2 to 3 cups water

3 to 4 cups baby spinach, loosely packed [I used 10 oz frozen, thawed]

pasta [I used orzo]

Directions

(1) In a medium bowl, combine beef, Parmesan, egg, garlic, salt, and pepper.  Mix until just combined.

(2) Form meat into 1" meatballs.  Set aside.

(3) Begin boiling water for pasta if cooking separately.  Cook pasta according to directions.

(3) In a large pot or Dutch oven, heat olive oil over medium heat.  Add meatballs.  Cook, turning often, until browned (3 to 4 minutes).  Remove from pot.

(4) Add carrots, celery, and onion to pot.  Cook, stirring, until just softened.

(5) Add broth and water.  Bring to a boil.

(6) Return meatballs to pot (and add pasta if cooking in soup).  Simmer until meatballs are just cooked through (2 to 3 minute).

(7) Add spinach; simmer until wilted.

(8) Season with salt and pepper.  Serve with additional Parmesan.

Kid Participation: None.

Baked Garlic Green Beans

Original Recipe in Taste of Home magazine (I think)

 

This was an easy side dish that could be mostly prepared ahead of time, just needing to add the topping to the pre-sauced beans.  Everyone except *J* ate at least two portions, and though I'd doubled the original recipe, the entire batch was gone by the end of dinner.

 

I could taste the vinegar in the final product, so I decreased the amount slightly below.  Also, the bread crumbs didn't toast much and were slightly mushy - maybe panko would hold up better.

 

Ingredients

1 Tablespoon olive oil

2 teaspoon cider vinegar

2 teaspoon dried minced onion

2 to 3 garlic cloves, minced or pressed

1/2 teaspoon salt

1/4 teaspoon pepper

3 cups frozen cut green beans, thawed

2 Tablespoons dry bread crumbs or panko

2 Tablespoons grated Parmesan

2 teaspoons butter, melted

 

Directions

(1) Preheat oven to 350 degrees F.  Grease a medium casserole dish.

(2) In medium bowl, combine oil, vinegar, onion, garlic, salt, and pepper.  Allow to sit so the garlic can infuse the oil.

(3) Add beans; toss to coat.

(4) Transfer beans to casserole dish.

(5) Combine bread crumbs, Parmesan, and butter.  Sprinkle over beans.

(6) Bake, uncovered, 10-15 minutes (it took 15 for me) or until heated through.

 

Kid Participation: None.

Ravioli with Mushroom-Wine Sauce

Original Recipe: Better Homes & Gardens Simple Slow Cooker Recipes

 

This sauce turned out well but didn't have the intensity of flavor I had hoped.  It was also much too liquid-y to serve to my kids...they need the sauce to cling to the pasta or it'll all get left behind on the plate.  I improvised with my immersion blender, but next time I will drain one can of the tomaotes (the original recipe said to leave both undrained) and add some tomato paste.

 

While it may sound like this isn't a do-over, the kids all ate most of what was on their plate with no complaint.  I had been expecting loud protests about mushrooms, but *N* even said she liked the them in this particular recipe because she couldn't really taste them. 

 

Ingredients

3 to 4 cups sliced fresh button mushrooms

3 to 4 cups sliced fresh portobello, shiitake, and/or crimini mushrooms [I used shiitake]

2 cans (14.5 oz each) diced tomatoes, one drained & one undrained

1/2 cup water

1//3 cup red wine or water

1 to 2 Tablespoons tomato paste

1/2 teaspoon salt

1/4 dried rosemary

4 cloves garlic, finely chopped

1 package (20 oz) refrigerated cheese ravioli

grated parmesan [optional]

 

Directions

(1) In a 4- or 5-quart slow cooker, combine mushrooms, tomatoes, water, wine, salt, rosemary, and garlic.

(2) Cover; cook on low 4-6 hours or high 2-3 hours.

(3) Toward the end of the sauce's cooking time, cook ravioli in a separate pot acording to package directions.

(4) If desired, use an immersion blender or regular blender to puree about 1 cup of the sauce.

(5) Serve ravioli with sauce and topped with parmesan if desired.

 

Kid Participation: None (because just the mere act of having them add the mushrooms to the slow cooker might have turned them off from trying the final product).

Healthier Stuffed Shells

Original Recipe HERE

 

I abhor making stuffed shells.  I boil the noodles, and a quarter of them rip to the point of being unusuable.  Several more tear as I try to pry them apart and put filling inside.  Upon serving and cutting, they fall apart further and the cheese oozes out like I just disemboweled the shell.  So I only make them every two years or so: enough time for my memory to fade, and I'll come across a recipe and say, "Hmm, maybe THAT one will work!"  Never.  They still taste good, but the effort and frustration is still not worth it.

 

That said, I'm keeping this recipe because I liked the filling: tasty and a bit healtheir than I usually find.  I can probably use it in lasagna (another pasta dish I always end up rueing my decision to prepare) or another pasta/sauce/filling smorgasbord...baked ziti, perhaps?

 

Ingredients

1 cup part-skim ricotta cheese

1 cup fat-free cottage cheese

1/2 teaspoon salt

1 teaspoon garlic powder

1 Tablespoon dried oregano

1 teaspoon dried basil

1/4 teaspoon black pepper

3 cups tomato sauce

1 lb pasta shells [approximiately 24 shells], cooked [I had 30+]

shredded mozzarella [optional]

parmesan [optional]

 

Directions

(1) Preheat oven to 375 degrees F.

(2) Spread a few tablespoons of sauce on the bottom of a 9x13" baking dish.

(3) Mix together cheeses, salt, garlic powder, oregano, basil, and pepper.

(4) Fill each shell with cheese mixture; place in baking dish.  Repeat with all shells.

(5) Pour remaining tomato sauce over shells.  Sprinkle mozzarella and parmesan on top if desired.

(6) Cover dish with foil.  Bake 20 minutes.

 

Kid Participation:

* Mix together filling ingredients

* Pour sauce

* Sprinkle cheeses

* Practice knife skills at dinner and have Mama need to step in and put your shells out of their misery

Lighter Alfredo Sauce

Original Recipe HERE

 

No, please keep reading.  "Lighter" and "alfredo" can go hand-in-hand, it seems.  I was shocked, too.

The nasty sludge in a jar keeps me from eating alfredo often, but I love me some awesome alfredo, pasta, and vegetables.  Bonus points if some bacon is thrown in.  So I was excited to have success with this recipe, and I've made it many times.  It makes more than enough to feed dinner to our family of five, and we have leftovers.  Also, the recipe is easy to cut in half, so...yay for portion control.  Because I would probably eat an entire saucepot of this on my own.

 

I keep meaning to add some tomato paste or other such product to see if I can achieve a slight cheesy vodka sauce result.  Also, the alfredo will thicken in the fridge, so adding milk and/or reheating it slowly (stovetop or mixed into an oven meal) will give the best next-day results.

 

Ingredients

2 cups low-fat milk [I use skim]
1/3 cups (3 oz) low-fat cream cheese
2 to 3 Tablespoons white flour
1 teaspoon salt
1 Tablespoon butter
2 to 3 garlic cloves
1 cups grated Parmesan cheese

 

Directions

(1) Put milk, cream cheese, flour, and salt in a blender (I used the Magic Bullet); blend until smooth.

(2) In medium saucepan on medium-high heat, melt butter.  Add garlic; saute about one minute or until slightly golden brown (do not allow to burn).

(3) Add blender mixture to pan.  Stir frequently, 3 to 4 minutes, or until it just begins to simmer.

(4) Cook several more minutes, stirring often, until thickened.  Be sure none is sticking to bottom of pan.

(5) Remove pan from heat.  Add Parmesan; stir.  Cover pot immediately; let stand at least 10 minutes to continue to thicken.  Add additional seasoning if desired.

 

Kid Participation: None.

Cheesy Spaghetti Squash and Chicken Bake

Inspired By THIS

 

My kids don't like spaghetti squash (which isn't stopping me from serving it, repeatedly and in a variety of forms, in the hopes I can convert them).  I even found out, as Husband and I were cleaning up after dinner, that he's "not a huge fan" of spaghetti squash.  Gee, everyone...sorry I served this.  But wait!  They all ate some!  And upon further pressing Husband, he said it was actually good because he didn't notice the squash much.  So...hmm.  Make again?  I think I will, because I liked it, it was easy, and it was filling.  Next time I'll serve more side dishes with it so that family members can enjoy a smaller portion of the main dish without reaching their spaghetti squash saturation point.  I'd think this would be a good make-ahead dish and also work well for sharing.

 

This filled a 9x13" baking dish with two servings left over for the next day's lunch.  Next time I'll add some chopped onion and green pepper to provide another layer of taste and texture.  Which will just ensure that my kids pick out the vegetable-y additions, negating their usage to everyone but me.

 

Ingredients

2 medium ripe spaghetti squash, cooked and cooled

1/2 medium onion, chopped

1 green bell pepper, chopped

olive oil

1 to 2 oz cream cheese, softened [I used reduced-fat]

salt and fresh pepper, to taste

garlic powder, to taste

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

3 boneless, skinless chicken breasts, cooked and shredded

2 cups tomato sauce, divided [I used Classico]

1 to 2 cups shredded mozzarella or Italian blend cheese, divided

 

Directions

(1) Preheat oven to 375 degrees F.

(2) Remove all spaghetti squash strands from skin; place in large mixing bowl.  Break it up with forks.

(3) In medium skillet, saute onion and green pepper in a small amount of olive oil until softened.  Toss with squash.

(4) Add cream cheese to squash; mix until well combined.

(5) Add salt, pepper, garlic powder, and oregano to squash mixture; stir thoroughly.

(6) Spread squash mixture evenly in a 9x13" baking dish.  Sprinkle with half of shredded cheese.

(7) Spread one cup of tomato sauce over mixture.

(8) Evenly distribute chicken over sauce.  Top with remaining sauce and cheese.

(9) Cover dish with foil.  Bake approximately 15 minutes or until heated through and cheese is melted.  Remove foil and bake an additional several minutes.

 

Kid Participation: None, though *J* did have fun helping me scoop out the seeds from the raw squashes earlier in the day.  He said it reminded him of carving pumpkins at Halloween.

Crustless Zucchini & Cheese Pie

Original Recipe HERE

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I prefer my quiches to have a crust (extra prefer it if it's homemade), but this eliminated that step that can be time-consuming and unpredictable.  I was shocked that *N* and *J* had three slices apiece.  Boo, no leftovers for me for lunch tomorrow.

I will try it with regular all-purpose flour next time.  I tasted the slight bitterness of the whole wheat and thought it distracted from the others (though I had the regular brown type, not the white as the recipe called for).  Also, I will try a cheese with a more pronounced flavor and probably throw in some garlic powder (because garlic powder enhances almost everything).

Ingredients

10 oz shredded zucchini [I used two medium]

2 large eggs, beaten

2/3 cup fat free milk

1 tsp olive oil

1/2 cup chopped shallots 

1/2 cup shredded mozzarella

3 Tbsp grated parmesan cheese

1/2 cup white whole wheat flour (King Aurthur)

1 tsp baking powder

1/2 tsp kosher salt

fresh cracked pepper to taste

Directions

(1) Preheat oven to 400 degrees F.  Grease a standard-size pie dish.

(2) Squeeze as much liquid out of zucchini as possible using a dishtowel or cheesecloth.

(3) In medium bowl, whisk together eggs, milk, and oil.

(4) Add zucchini, shallots, and cheeses to egg mixture.  Combine thoroughly.

(5) Sift together flour, baking powder, salt, and pepper.  Add to mixture.

(6) Pour batter into pie dish.  Bake 30 minutes or until a knife inserted in the center comes out clean.  Pie will be set and turning golden on top.  Let stand 5 minutes before cutting.

Kid Participation:

* Squeeze the heck out of the zucchini

* Whisk wet ingredients

* Stir all ingredients together

Garlicky Pasta with Broccoli

Original Recipe HERE

This might be my family's official favorite meal.  Every time I make it, each person - young or old, small or big - has multiple servings and wants leftovers the next day for lunch.  The kids actually cheer when I say I'm making "broccoli pasta."  It's crazy, I tell you.  But I will gladly take it.  A simple, quick, easy meal that everyone loves and uses ingredients I always have on hand...and also includes a vegetable?  I can't ask for more.

I like making this with gemelli pasta because of its non-mushy texture and how it pairs well with the broccoli (that will hopefully not be mushy, either).  Also, the amount of garlic and types / amounts of cheese are up to your personal preference.

When I haven't had enough broccoli, I've subbed cauliflower or carrots, and it still turns out well.

Ingredients

1 lb pasta of choice

2 to 3 broccoli heads

3 to 5 garlic cloves

3 Tbsp extra virgin olive oil

1/2 teaspoon kosher salt
pepper to taste

1/4 to 1/2 cup Parmesan

1/2 cup shredded mozzarella or other cheese blend

Directions

(1) Bring water to boil in a large pot.  While waiting, finely chop or press garlic cloves.  Add to olive oil to begin infusing.

(2) Cook pasta according to package directions for "al dente."

(3) In the meantime, chop broccoli into bite-size florets.  Add to pasta water for last 4 minutes of cooking time.  Broccoli should be spearable by a fork but not soft.

(4) Drain pasta.  Save about one cup of pasta water.  Transfer to large serving bowl.

(5) In pot used for pasta, heat olive oil and garlic mixture on medium heat.  Add salt.  Stir frequently.  Remove from heat when garlic becomes lightly golden (do not brown).

(6) Add pasta back to pot.  Toss to coat.  Add cheeses and pepper; stir again until evenly distributed.
(7) Add about 1/2 cup of reserved pasta water; stir.  Add more if desired.

Kid Participation: Eat such copious amounts that parents are astounded at children's stomach capacity.

Creamy Dill Dip

Original Recipe HERE

This is a handy recipe to have because, while I always have all of these particular ingredients on hand, it's extremely forgiving and can be tweaked to suit preferences.  One could use different seasoned salt or fresh onion and dill.  I wonder if it could be warmed in the microwave and served as a hot dip - maybe with a little shredded mozzarella added to make it more melty?

We ate it with baby carrots and raw broccoli.  Husband and I both thought it was good, but my kids started out enthusiastic and then lost steam.  Neither finished their portion.  My guess is the dill flavor was too strong; next time I will ease up on it.

Ingredients

1 cup reduced fat sour cream
1/2 cup reduced fat mayonnaise
1/2 teaspoon Worcestershire sauce
1 teaspoon seasoned salt [I used Jane's Krazy]
1/2 Tablespoon dried minced onion
1/2 Tablespoon parsley flakes
1/2 Tablespoon dill weed

1/4 cup grated Parmesan [optional]

Directions

(1) Combine sour cream, mayonnaise, and Worcestershire sauce until smooth.

(2) Whisk in seasonings until thoroughly mixed.

(3) Work any lumps out of Parmesan.  Whisk into dip.

(4) Store in refrigerator until ready to use (ideally several hours).

Kid Participation:

* Whisk ingredients

* Try it, tell me you like it, and then don't eat it when it's served to you

Sausage & Pea Risotto

Original Recipe HERE

I'm a risotto amateur, and this recipe was not the one to elevate me to "competent."  However, that was due to lack of time and patience.  We were attempting a picnic in the backyard, but kids were getting hungry and the sun was setting.  So I had to rush through the cooking of the arborio rice, and it wasn't quite as tender as it should be.  That didn't matter, since the recipe was great and everyone ate some.

I used chicken bratwurst, which I'd never seen at our deli before.  Loved it; will use it again in other sausage-requiring dishes..  I am not a fan of peas in general, and I think this would be really good with asparagus instead.

Ingredients

1 package pre-cooked sweet italian sausage [I used a 4-pack of chicken bratwurst]

olive oil

1 cup frozen peas

1 cup risotto rice (arborio)

2 cups chicken broth

1 cup dry white wine

1/2 large onion

1/2 cup grated parmesan cheese

salt & pepper

Directions

(1) Slice sausages in half lengthwise.  Slice again, crosswise, into 1/4" thick pieces.

(2) Chop onion into small pieces.

(3) In large pot on medium-high heat, brown sausage with a tablespoon of olive oil.  When done, set aside on paper towel-lined plate.

(4) In same pot, add more olive oil and onion.  Saute until translucent.

(5) Add rice to onion; cook while stirring to lightly toast rice.

(6) Add wine to pot.  Turn down heat to medium; stir frequently & cook until wine is absorbed, 2 to 3 minutes.

(7) Add broth to pot.  Repeat steps used with wine.  When broth has cooked down, add remaining cup.  Entire process should take 15 to 20 minutes.

(8) When rice is tender, add peas (and more liquid if necessary).  Cook for 2 minutes.

(9) Return sausage to pot.  Add parmesan, salt, and pepper to taste.

Kid Participation: None.

Dijon Green Beans & Onions

Original Recipe: Taste of Home August/September 2007 issue

When I'm at the commissary and gazing around the produce section, looking for inspiration for side dishes, my old stand-bys are broccoli and cauliflower.  However, I occasionally go rogue and stuff some handfuls of green beans into a bag.  Then I get home and wonder what to do with them.  I think my challenge is that they are a difficult shape to work with, since I like my veggies smothered in sauces and cheeses (because I don't like most of them and only eat them as an example to my kids).  Green beans have no nooks or crannies in which to trap the necessary toppings.

This tasty sauce had enough "cling factor" (a phrase probably not to be used when discussing things you're going to eat) so that each bite had plenty of flavor.  I bet this would taste even better cold, but since *N* asked to have the rest of it packed in her school lunch the next day, I'll have to make it again to find out.  She also requested three helpings at dinner.  What kid eats like that??  She may have inherited my sweet tooth, but luckily she has a green tooth, too.  Wait, that doesn't sound right...

Ingredients

1-1/2 pounds fresh green beans

2 Tablespoons red wine vinegar

2 Tablespoons olive oil

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup grape tomatoes[optional]

1/2 small red onion

2 Tablespoons grated Parmesan cheese [optional]

Directions

(1) Trim green bean ends.  Cut in half if desired.

(2) Place beans in large saucepan of boiling water or steamer basket.  Cook 8 to 10 minutes or until crisp-tender.

(3) Meanwhile, whisk vinegar, oil, mustard, salt, and pepper in medium bowl to make dressing.

(4) Slice onion thinly into half-moons or quarter-rounds.  Add to dressing.

(5) Cut tomatoes in half.  Add to dressing.

(6) Drain beans.  Add to dressing.

(7) Toss salad thoroughly.  Sprinkle each serving with parmesan if desired.

Kid Participation: None.