Orzo Salad

This is a great pasta salad for a quick dinner or sharing at a gathering. It's very simple, light, but flavorful. The recipe makes enough for a crowd so I cut it in half if I'm just making it for my fam.

1 box Orzo pasta
1/4 cup extra virgin olive oil
2 generous cloves garlic, grated
1/2 cup finely chopped onion
juice of 1 lemon
1 cucumber, quartered and thin sliced
2 plum/roma tomatoes, diced
salt and pepper to taste
1 tsp dried dill
1/4 cup crumbled feta

Cook pasta according to package directions. Drain and put into a large bowl with olive oil, onion and garlic.

Once pasta cools, add remaining ingredients and stir well. Let stand 15 minutes before serving.

Taco Pasta Salad

I make this salad all the time to go along with any meat cooking in the crockpot. It makes it a breeze to get dinner together when you are short on time.

1/2 lb tri-color spirals or other short cut pasta
1/4 cup ranch dressing
1 TBSP taco sauce
1/2 cup corn
1 roma tomato diced
1/4 cup chopped green onions
1 cup black beans

Cook pasta according to package directions, drain, and rinse with cold water. Mix with ranch and taco sauce and refrigerate (at least an hour). When you are ready to serve, add the corn, tomato, onions, and black beans. If it seems a little dry, add a little more ranch dressing.

Pizza Pasta

The best of both worlds, it's spaghetti with pizza toppings and a great way to mix the usual. And done in 20 minutes, this is a great meal to prep the veggies for ahead of time and throw it all together for a quick dinner.

8 oz whole wheat spaghetti
1 TBSP olive oil
1 lb lean ground turkey, chicken, or beef
1/2 cup fine diced pepperoni (from slices or stick)
3 cloves garlic, smashed

3 cups any combination:
thin sliced onion
thin sliced bell peppers
thin sliced fresh jalapeno rings
sliced raw mushrooms
sliced black olives
other favorite veggie pizza topping

1 jar  marinara (quart size/28oz)
crushed red pepper flakes
1/4 cup grated romano, parmesan, or asiago cheese
1 cup shredded mozzarella

Cook pasta according to package directions.

In a large skillet, heat pan over high heat and add olive oil. Cook meat until browned and add garlic and veggies of choice. Cook until veggies are softened and add marinara and red pepper to taste. Simmer on low about 10 minutes and serve over or tossed with the pasta. Top each plate with a sprinkle of grated cheese, shredded mozzarella, and crushed red pepper flakes.

My Best Mac Yet (chorizo mac and cheese)

After a week working hard on a Mission Trip to Joplin, MO, Tia came home with one request on her mind: mac and cheese, homemade, with Velveeta and crushed tortillas on top. I wasn't sure exactly which recipe she was asking for, so just whipped up something new with some of her favorite elements. It was a hit, and my family said it was their most favorite yet. They also reminded me that I was long overdue for a blog post :)

4 ounces raw chorizo
1 small onion (about 2" diameter)
1 mild green chili pepper or jalapeno
1 lb whole wheat rotini or other short cut pasta
2 cups cooked cauliflower, chopped (fresh or frozen)
16 ounces Velveeta (small block) cut into 1/2 " chunks
1/2 cup half and half
1 cup crushed tortilla chips
1 cup shredded cheddar cheese

A break from trash pickup to plant trees

Butter or spray a 13x9" baking dish and heat oven to 400 degrees. Cook pasta according to package directions (I use my Microwave Pasta Maker). You can either cook your cauliflower along with the pasta, or you can add frozen cauliflower to the pasta pot for the last 3 minutes to thaw. Drain and return pasta and cauliflower to the pot, but do not rinse.

While the pasta is cooking, brown chorizo in a skillet over medium-high heat. Once it has rendered its fat, add onions and peppers (* with or without ribs and seeds depending on preferred heat level) and cook until they are tender. Reduce heat to low and add the half and half and Velveeta.  Stirring frequently, cook until the cheese has melted and forms a smooth sauce.

Pour 1/2 of the sauce over the pasta and stir to combine. Pour pasta into baking dish and pour the remaining cheese sauce over the top. Sprinkle tortilla chips on top and the shredded cheddar over them.

Bake casserole for 20 minutes until the top is browned.


For the pasta maker and TONS of other amazing products, check out my Tupperware site:

Shrimp with Wine Sauce

1 lb raw shrimp

1 lemon

2 TBSP butter

1 TBSP olive oil

3 cloves garlic, chopped

1 TBSP chopped cherry peppers

1 sprig fresh thyme*

1 cup chopped broccoli

1/2 cup white wine

1 cup chicken broth**

Salt and pepper

1/2 box wheat pasta ***
Shredded Parmesan

Red pepper flakes

Cook pasta al dente according to package directions, reserving about 1-2 cups pasta liquid*.

Peel shrimp and remove tails. Rinse and dry well, squeeze half the lemon over shrimp and set aside. Save the other half of the lemon for sauce.

In a large skillet or wok over medium-high heat, melt butter with the olive oil. Add garlic, cherry peppers, and thyme sprig and cook until garlic is browned and crispy. Add broccoli and shrimp and cook about two minutes, stirring often to prevent garlic from burning. Add salt and pepper to taste.  

Combine juice from the rest of the lemon, wine, and broth. Pour over shrimp and broccoli and bring to a boil. Add pasta and toss to coat, adding a little of the reserved pasta cooking liquids if it needs more saucy-ness. Remove the thyme sprig and discard. Serve topped with shredded Parmesan and red pepper flakes.

* No need to remove the individual thyme leaves, just throw the whole sprig in and pull it out before serving.

** If I don't have stock or broth defrosted, I add 1 chicken bouillon cube to 1 cup pasta liquid instead. Stir to dissolve and add the wine and lemon and you good AND the dish cooks a little quicker because you don't have to heat cold broth to a boil.

*** While we always make this with angel hair, I didn't want the stress of my 3 year old trying to swirl his pasta, so rotini it was. Still just as delicious, just easier to eat.

Quick Christmasy Pasta

I whipped this up for my family on short notice and hardly ANY effort. Its a meal you can feel good about with healthy carbs, lean meat, and some veggies. Start to finish, it was done in less than 30 minutes.

1-1 1/2 lbs seasoned chicken breast (I use MDP's Seasoning before I freeze)

3 bell peppers

1 TBSP olive oil

salt and pepper

8-10 oz dried pasta (shown is a mix of vermicelli and angel hair leftovers)

2 TBSP jarred pesto sauce

1/2 cup half and half, milk, or cream

shredded/shaved Parmesan

Preheat grill and cook chicken until slightly charred and cooked through.

Slice peppers into strips and toss with olive oil, salt and pepper in a large bowl. Pour onto roasting pan and broil about 10-15 minutes, turning once they get charred spots.

Prepare pasta according to package directions. I used my awesome Tupperware Microwave Pasta Maker, which took about 9 minutes for al dente and was done in this one device (less dishes!!!).

In a small saucepan, heat pesto sauce and milk or cream until it just starts to bubble, stirring frequently.

In the bowl you tossed peppers in, toss pasta, peppers, and pesto sauce. Slice chicken and arrange over pasta sprinkled with grated Parmesan and red pepper flakes if you like it spicy.

** Just as a side note, roasted peppers are great in all kinds of dishes and snacks. You may want to make double and save some for later **

Rigatoni Bolognese (Meat Sauce)

1/2 box whole wheat rigatoni or ziti
2 TBSP  olive oil
bay leaf
1 medium onion, diced
2 cloves garlic, crushed and chopped
1 stalk celery, finely diced
1 large carrot, finely diced
1 lb ground meat (beef, pork, chicken, veal)
28 ounces crushed tomatoes
1/4 cup pureed pumpkin
1 tsp dried oregano
1/2 tsp dried basil
pinch allspice
salt and pepper

Cook pasta according to package directions.

In a skillet, heat oil over medium heat until it ripples. Add bay leaf, onions and garlic and saute until soft. Add celery and carrot and  cook until soft. Add meat and cook until brown throughout. Using pan lid or strainer, drain any grease and return to pan.

Add tomatoes, pumpkin, seasoning and 1/2 cup of water or stock. Bring to a boil and reduce heat to medium. Simmer 30 minutes and toss with cooked pasta. Top with grated parmesan and crushed red pepper flakes.

Philly Cheese Steak Casserole

1/2 box short cut pasta (ziti, spirals, etc)
1 pound boneless steak
MDP's Seasoning
2 medium onions
2 bell peppers
1 cup sliced mushrooms
1 can cream of mushroom soup
1/2 cup milk
Worcestershire sauce
2 tablespoons whole-grain mustard

1 1/2 cup cheddar cheese (divided into 1 cup and 1/2 cup)

1/2 cup parmesan cheese

1/2 cup breadcrumbs

Prepare pasta according to package directions and set aside. Heat broiler to low.

Meanwhile, remove fat from beef. Cut beef into thin slices and sprinkle with MDP's Seasoning . Heat nonstick skillet over medium heat. Cook beef in skillet 2 to 3 minutes, stirring occasionally, until beef is brown. Stir in onions, mushrooms and bell pepper. Cook until vegetables softened, stirring occasionally.

In medium bowl, beat soup, milk, dash of Worcestershire, and mustard. Pour into beef and vegetables, and add salt and pepper if necessary. Add 1 cup cheddar and stir to combine.

Add meat and veggies to pasta and stire well. Spray a baking dish with cooking spray and pour mixture in evenly. Mix remaining 1/2 cup cheddar, parmesan, and breadcrumbs and pour over the top of the casserole. Broil about 10 minutes to crisp.

Weeknight Pasta Puttanesca

If you have some time on your hands, search around for the origins of this dish .... quite amusing if I may say so.

2 TBSP olive oil
5-6 cloves garlic, smashed and chopped
1 TBSP anchovy fillets (about 1/2 of a 1.5oz jar)
1 tsp chopped cherry peppers (or 1/2 tsp crushed red pepper )
1/2 cup pitted and chopped olives ( I prefer about 8 oil-cured black and 6 kalamata from the olive bar)

1/4 cup drained capers

1 lemon (zest and juice)

1 14oz can diced tomatoes (preferably fire-roasted)

1 14oz can tomato sauce

1/4 tsp black pepper

1 tsp oregano

1 cup rough chopped flat leaf parsley
3/4 box whole grain or whole wheat thin spaghetti

Cook pasta according to package directions. Reserve 1 cup of starchy cooking liquid before draining.

While the pasta water is heating, start the pasta sauce by heating a skillet (that has a lid) to medium/high heat. Add olive oil, and once oil begins to ripple add garlic, anchovies, and red peppers and cook until garlic is golden. Reduce heat to medium if needed to prevent garlic from burning.

Add chopped olives, capers, lemon zest and juice, tomatoes, black pepper, oregano and parsley. Add 1/2-1 cup of the cooking liquid to suit desired sauce consistency. Bring to a slight boil and reduce heat to allow sauce to gently simmer 10 minutes until thickened and items have begun to melt together. Add back to the pasta and toss well, serve with a grating of Parmesan cheese.

Makes 6 servings

STATS:

300 calories

48g carbs

9g fat

9g protein

9g fiber

976mg sodium

Cheesy Orzos

1/2 box Orzo
1 small onion, chopped
1 c chopped broccoli
1 can condensed cheese soup
1/2 c sour cream
1/2 c milk
1 c shredded cheddar

Cook orzo to package direction, but reducing the cook time by 2 minutes. Reserve 1 cup starchy cooking liquid and drain pasta. Set aside.

Spray a medium saucepan with cooking spray and saute the onion until soft and translucent. Add broccoli and cook another 2-3 minutes.

Add soup, sour cream, and milk and whisk until smooth. Stir in cooked orzo and cheese until well blended, add a little of the reserved liquid if needed.

To make this a one dish dinner, add chopped cooked chicken breast or ham.

Kielbasa and Pepper Skillet

1 16oz package kielbasa, thinly sliced
2 medium onions, sliced  into strips
2 medium bell peppers, sliced into strips
3-4 cloves garlic, smashed and chopped
3 c. pasta or marinara sauce (you can use 1 regular sized jar instead)
1/2 package lasagna noodles or 1/2 bag egg noodles (or pasta of choice)
1 c. shredded mozzarella cheese

Cook noodles according to package directions. If you use lasagna noodles, break them up into pieces about 1" square and scatter them in the water. Reserve 1 c. of the starchy pasta water before draining.

In a wok or large skillet, heat pan on high. Add kielbasa and stir occasionally, letting it brown well on both sides. Add peppers and onions, reduce heat to medium, and cook another 5-10 minutes until softened. Add the sauce, and  the cooking liquid. If you use a jar, swirl cooking liquid around the jar to release sauce on the sides. Stir well.

Add the noodles and toss to coat in the sauce. Top each serving with a sprinkle of mozzarella, and crushed red pepper flakes.

This is also great if you substitute a pound of Italian sausage for the kielbasa.

Stats will vary based on sausage, sauce, and pasta but as is each serving is only 360 calories, 34g carbs, 21g fat, 15g protein, and 937mg of sodium.

Fresh Tomato and Roasted Red Pepper Pasta

10 oz dry shortcut pasta
1 TBSP olive oil
5-10 cloves garlic: crushed, peeled, rough chopped
1/4 c. fresh herbs: sage, basil, oregano, or parsley, washed and rough chopped
1 jar roasted red peppers, rough chopped in the food processor or blender
2 fresh tomatoes, diced into 1/4" chunks
black pepper
sharp cheddar cheese

Cook pasta according to package directions.

Heat a skillet over medium-high heat, then add oil. Add garlic, and sage if that's your herb of choice. Reduce heat to medium and saute until the garlic is golden brown. Add peppers, tomatoes, black pepper, and about 1/2" of pasta water. Let simmer about 5 minutes.

If you are using basil, oregano, or parsley add it after simmering the sauce. Top with grated sharp cheese.

“Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, ManPans and Rouxbe.”

Veggie Alfredo

1/2 box (7oz)whole wheat rotini (or other short cut pasta)
3 c fresh or frozen broccoli
2 c fresh frozen green beans
1 batch Lowfat Alfredo sauce
1 c frozen spinach
1 large carrot, finely chopped

Cook pasta according to directions. Add broccoli half way through cook time, and green beans for the last 3 minutes. Drain and return to hot pot.

Make sauce according to directions, adding spinach and carrots to the butter/flour/broth before bringing to a boil. Continue with directions for sauce.

Pour sauce over pasta and vegetables and mix well. Top with crushed red pepper flakes and shredded fresh parmesan to taste.

Makes 4 main dish or 8 side dish servings.

Spaghetti Pie

Crust:

1/2 box (about 6-7 oz) whole grain spaghetti
1  egg, beaten
1/3 c parmesan cheese
1/4 tsp pepper

Cheese Filling:
1 c fat free cottage cheese
1 egg, beaten

Topping:
2 c finely chopped broccoli florets
1 1/2 c marinara
1/2 c shredded mozzarella

Preheat oven to 350 degrees.

Cook pasta according to package directions. Drain and rinse with cold water. Mix pasta, egg, cheese and pepper and press into a 9" pie plate sprayed with cooking spray.

Top with cheese filling. Add broccoli, sauce, and mozzarella.

Bake covered for 25 minutes, remove foil and cook until cheese melts.

*You can easily make this ahead and pop in the oven later. Try with other finely chopped/shredded veggies too :)

STATS (per 1/6th):
269 calories, 8 g fat, 18g protein, 550mg sodium

Spaghetti alla Amatriciana

1 box (13.75 oz) whole-wheat short cut pasta
5 slices thick-sliced lean peppered bacon, chopped
1 large onion thin sliced
4 cloves garlic, finely chopped or grated
1 c chicken stock
2- 14oz cans diced fired  roasted tomatoes
Black pepper
basil leaves
shredded Parmesan

Heat water to boil for pasta, cook according to package directions.

In a deep skillet, cook bacon until crisp, about 4-5 minutes. I like to get it good and dark without burning it to render out as much fat as possible. Remove bacon crumbles to a napkin and drain grease from skillet into a glass bowl. Wipe any dark bits from skillet and return 1 tsp of bacon fat from the top (where its the cleanest).

Add onions, garlic and bay leave and cook to soften, 5-6 minutes. Stir in stock, tomatoes, and 1/2 c of starchy looking liquid from pasta. Season with pepper to taste. Simmer sauce 15 minutes.

Toss pasta with sauce and basil. Serve with grated cheese.

* If you can't find thick sliced peppered bacon, you can use regular and add at least 1/2 tsp black pepper.

STATS (makes about 8 1 cup servings)
251 calories, 45g carbs, 6 grams fat, 11 g protein, 6 g sugar, 471 g sodium

Baked Sausage Spinach and Pumpkin Ziti

I made this for the first time tonight after ideas from a few recipes floating around. It was absolutely the most delicious pumpkin dish/item I have made and I can't wait to eat some of the leftovers for lunch tomorrow... It may even be making an appearance for Tia and Nathan's Halloween Spooktacular since its kid and adult friendly!

12 oz box whole-wheat ziti
2-4 cloves garlic
1 large onion
4 links hot Italian sausage (chicken or turkey), frozen
1 can pumpkin (be careful that its not pumpkin pie filling)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Pinch cayenne pepper
1 can (12 fl. oz.) fat free evaporated milk
1 small box frozen spinach, thawed and drained
1 cup (4 oz.) shredded part-skim or 2% milk reduced-fat mozzarella cheese
1/2 cup (1.5 oz.) shredded Parmesan cheese

Heat oven to 375º F. Spray 9"x13" baking dish with nonstick cooking spray.

Prepare pasta according to package directions. Reserve 3/4 cup pasta cooking water and set aside for later use. Drain pasta; return to cooking pot.

While the pasta is cooking, cut the sausage into 1/4" slices on a diagonal (its much easier to cut when still frozen).  Spray a skillet with cooking spray over medium heat. Cook the sausage until its browned, and add the onions. When the onions are soft, add the garlic and cook until onion and garlic are browned. Add to the cooking pot with the pasta.

Turn the heat down in the skillet to low-medium. Add pumpkin, flour, salt, nutmeg and cayenne pepper in medium skillet over medium heat. Slowly add evaporated milk, whisking until smooth. Cook, stirring occasionally, for 2 to 3 minutes or until mixture begins to thicken slightly. Pour over pasta in pot. Add reserved pasta cooking water; stir well.

Spread half of the pasta mixture into prepared baking dish. Top with spinach. Cover with remaining pasta mixture, then the cheeses.

Bake for 25 minutes or until cheese is melted and slightly browned.

WHY IS THIS GOOD FOR ME?
It tastes AMAZING and packs a healthy punch of vegetables with the pumpkin and spinach.
Serving Size = 1/12 servings of recipe
Calories 200, Fat =4 grams

Chicken Pastina

I got this idea from Giada's Everyday Italian. It was one of her kid friendly dishes, and we all love it in my house.

1 c pastina pasta or any small pasta
2 TBSP olive oil
1 c cubed chicken breast (1-inch cubes)
1/2 c diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced fire roasted tomatoes with juice
1 c shredded mozzarella
1/4 c chopped fresh flat-leaf parsley
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 c bread crumbs
1/4 c grated Parmesan
1 TBSP butter

Preheat the oven to 400 degrees.
Bring a medium pot of water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish.

In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Chef Bratty Girl's Sausage and Pepper Ravioli

Way back in 2003 my friends rallied together on short noticed to move me out of a dumpy little apartment that was going downhill fast in the 2 months I lived there. To says thanks to one friend (Mr. Richard St. George) for this and many other super heroic acts over the course of our friendship, I cooked him this meal.  Chef Bratty Girl was his nickname for me way back before I was Mom vs Food.

Mom and St.George circa 2005

1 lb sweet or hot Italian sausage links, cut into 1" chunks
3-4 garlic gloves
2 large bell peppers (any color)
1 large onion 
1 large can (28oz) crushed tomatoes
1 bay leaf
1 tsp Italian seasoning
salt and pepper, to taste
crushed red pepper  (a couple shakes, depending on how spicy you like your food)
1 lb frozen cheese ravioli

Cook ravioli according to package directions. Drain well.


In a large skillet, brown sausage chunks on medium heat. Add the onions and cook for 2-3 minutes, then add the garlic, rough chopped. Add peppers, cut into thin strips. Once veggies have softened, add the tomato sauce and seasonings. Simmer 15-20 minutes.
Serve sausage and peppers over the ravioli, topped with grated Parmesan.

WHY IS THIS GOOD FOR YOU?
* Bell papers are full of vitamin C and A, antioxidants and lycopene
* Onions and garlic are believed to be good for fighting off colds and germs
* Tomatoes  have lots of vitamins and minerals plus they are an excellent source of lycopene and beta carotene

If you like this recipe, you may also like:
Sausage and Pepper Egg Bake
Spinach and Pumpkin Ziti
Sausage Soup
Kielbasa and Pepper Skillet