Meatball Stroganoff

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This came together in under 20 minutes and is bursting with flavor.  A perfect recipe for a weeknight, but fancy enough for Sunday dinner, too!  We will definitely be putting this in our regular meal rotation.  It would also freeze well or be a great dinner to take to a neighbor who just had a baby or something like that.

{What you need}

1 bag Rosina Italian style meatballs (found at Target)

3 Tbsp olive oil for browning the meatballs

2 cups beef broth

1/4 tsp kosher salt

1 1/2 tsp oregano

1 1/2 tsp basil

1 1/2 tsp parsley

1 cup sour cream

1 cup heavy whipping cream or cream cheese

cooked noodles of choice (we used 2 packages of the spiral-y kind because we were feeding Elders)

In a large saucepan, heat the oil.  Add the meatballs to the hot oil and brown.  Deglaze with the beef broth and bring to a boil.  Add the seasonings and stir for about 2 minutes.  Add the sour cream and whipping cream and bring back to a boil for 2 more minutes so the creams can thicken the sauce a bit.  Add the noodles and stir around to evenly coat everything.  The end!

original recipe found at Menu Musings 

Lemon Parmesan Mac and Cheese

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So this is excitin, folks.  I can follow a recipe with the best of them, but actually creating a delicious recipe is a huge accomplishment for me.  And I have birthed a winner!!!!  If there is one thing I would teach someone who wants to be better at cooking, I would say follow as many recipes as you can because you get so much inspiration from them.  You learn what types of herbs compliment what types of flavors and you can really make something of yourself.  So here it my gift to you, as a result of all the recipes I've followed for mac and cheese:

{What you need}

8 oz. fusilli pasta, cooked and drained

2 tb butter

1/4 cup flour

2 cups milk

1 cup parmesan cheese, grated

1/4 cup lemon juice

1/2 teaspoon dry mustard

1/4 teaspoon pepper

1/2 teaspoon salt

1 cup panko breadcrumbs

2 tb melted butter

1/4 tsp dry sage

1/4 tsp dry basil

1/4 tsp dry thyme

1/2 cup parmesan cheese, grated

In a small sauce pan, melt the 1/4 cup butter.  Add the flour and stir for about a minute.  Add milk and stir until the mixture thickens.  Add the 1 cup parmesan cheese, lemon juice, dry mustard, salt and pepper and stir until everything is evenly incorporated.  Add the pasta to the cheese mixture and stir until evenly coated.  In a microwave safe bowl, melt the butter and add the rest of the ingredients.  Stir until the bread crumbs are evenly moistened.  Pour the prepared pasta in a medium sized casserole dish.  Spread the bread crumb mixture evenly over the pasta.  Bake at 400 for 20-25 minutes.  Serves great with grilled chicken and a side of asparagus!

My Homemade Lasagna

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This was my first go at homemade lasagna, and if I do say so myself, it was the best lasagna I've ever had (toot! toot!).  Homemade lasagna always intimidated me, but it was way easier than I thought it would be.  This makes a great weeknight meal since it is pretty easy to throw together.

{What you need}


1 (15 ounce) container ricotta cheese


1 pound ground beef

1 large can crushed tomatoes

¼ teaspoon basil

1 teaspoon dried onion flakes

¼ teaspoon garlic salt

3 cloves garlic

2 ounces cream cheese


2 cups shredded mozzarella cheese


9 uncooked lasagna noodles (or more if needed)


1/4 cup water

  

Brown the beef in a large saucepan.  Set aside in a bowl.  In the same sauce pan combine crushed tomatoes, basil, onion, garlic, and garlic salt and heat until warm.  Add the cream cheese and stir until it is melted.  Add the beef and mix.  In the bottom of a medium casserole dish, add enough sauce to just cover the bottom.  Place three (or as many as needed to cover all the sauce) on the sauce.  Layer the ricotta cheese and some more sauce on the noodles, and repeat the layering until the casserole dish is full to the top.  Drizzle the water around the edge of the dish and cover with foil.  Bake at 400 degrees for 40 minutes.  Take out and top with the mozzarella cheese and bake, uncovered, for ten more minutes, or until the cheese is golden and bubbly.

Creamy Garlic Pasta

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I didn't even finish eating my serving of this stuff before I approached my computer to post this recipe.  The first thing I said when I took a bite was, "This gets NUMMIFIED right now."  And it was so easy!  It would be great with grilled chicken strips added in, or as a side to either this chicken dish, or this one.  A great winner from Pinterest!  Printable recipe card found

{What you need}

2 teaspoon olive oil

4 cloves garlic, minced

2 tablespoons butter

1/4 teaspoon salt

1/2 teaspoon pepper

3 cups chicken broth, plus a little extra

1/2 pound spaghetti

1 cup grated Parmesan cheese

3/4 cup heavy cream

1 1/2 tablespoons dried parsley 

In a medium pan, heat olive oil over medium heat.  Add the garlic and stir for 1-2 minutes.  Add butter and melt, stirring constantly.  Add salt, pepper, and 3 cups chicken broth.  Bring to a boil.  Add the pasta and cook according to box directions.  Add a little more chicken broth if the noodles start to stick to the bottom and burn.  Add the cheese, cream, and parsley when the pasta is cooked to your desired tenderness and mix thoroughly.  Serve immediately.

Bacon Artichoke Penne Bake

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I had my eye on this recipe for a while before actually being able to make it.  It is every bit as delicious as it sounds, my friends.  It refrigerates well, or you could even freeze the leftovers (my variation made heaps).  My new dream is to make a bacon artichoke pizza inspired by this recipe....

{What you need}

8 oz penne or bowtie (I used a whole package penne, I think like 14 oz or something)
1 recipe alfredo (or any jar of store-bought alfredo)
2 chicken breasts, grilled and chopped (about 2 cups) (I'll probably leave this out next time)
6 oz (1/2 package) cooked bacon, chopped (I used the whole package)
1 (14 oz) jar marinated artichoke hearts, drained and chopped (I used a 16 oz can)
1/2 cup chopped green onions
1 cup shredded mozzarella cheese (I used two cups)
salt and pepper to taste

Preheat oven to 350.
Prepare pasta according to package directions.
While the pasta is cooking, prepare guiltless alfredo sauce (I just used a jar from the store).  When pasta is done, drain and add to the sauce.  Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 cup mozzarella.  Season to taste.
Transfer mixture to an 8 x 8 baking dish and sprinkle with remaining cheese.  Cover with foil and bak for about 20 minutes.

(Compliments of  Our Best Bites Cookbook) 

Pumpkin Alfredo

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I made this for a very special evening.  I had been to the doctor earlier that day for an ultrasound for our first baby, but since John couldn't come with me because of final presentations at school, I had the ultrasound tech not tell me what sex the baby was and she wrote it down on a card I provided and put it in an envelope.  We had this very delicious and elegant meal before we opened the envelope together to find out what our first baby would be.  So this is a very special meal to us, and it is pretty reasonable to make.  Not the easiest thing, but definitely doable.

It calls for half of this alfredo sauce, which is part of why it takes a little longer to make because it's like you're making two meals.  But if you find a delicious alfredo sauce that comes pre-made or something, you could probably use that too and cut down on some prep time.

{What you need}

1 (8 oz) package cheese ravioli 

(or pasta of choice--I think it would be great with spinach fettuccine too)

1/2 batch of this alfredo sauce (or about 1 1/2 cup of canned)

1/2 T real butter

1/4 c finely minced onion

2 T chicken broth

1/2 t dried thyme

1 t dried sage

1/2 cup canned pumpkin

Cook the pasta according to package directions.  In a separate saucepan, melt the butter on medium heat. When melted, add onion and saute until it is translucent and fragrant.  Add chicken broth and herbs.  Use   a spatula to deglaze the pan a bit and get any cooked bits of onion off the bottom.  Add pumpkin and whisk to combine.  Add alfredo sauce, stir to combine and cook until heated through.  Serve immediately over cooked pasta.  Another favorite from Best Bites.

Alfredo Sauce

Another winner from Our Best Bites.  The original recipe calls for "light" everything, but I used full fat.  It was so delicious, but doesn't make a ton.  I would at least double it every time I make from now on.  Serves great with cheese ravioli, or any pasta of your choice.  It looks like a lot of steps to put it together, but don't be intimidated.  It's actually super easy.

{What you need}

2 cups milk

1/2 cup (3 oz) cream cheese

2 T flour

1 t kosher salt

1 T butter

3 garlic cloves, minced

1 cup freshly grated Parmesan cheese

In a blender, blend the milk, cream cheese, flour, and salt until smooth and set aside.  In a large, nonstick saucepan, melt butter on medium-high heat and add garlic.  Saute the garlic for about 30 seconds, stirring constantly to prevent the garlic from sticking and burning.  Add the milk mixture to the pan.  Stir constantly for 3-4 minutes or until it just comes to a simmer.  Keep stirring and let it cook for a few minutes more or until the sauce thickens, about 6-7 minutes.  Once the sauce has started to thicken, remove from heat.  Whisk the cheese into the sauce and immediately cover the pan.  Allow the sauce to stand for at least 10 minutes before using.  It will continue to thicken upon standing.  Serve immediately.

Refrigerate leftovers for up to 5 days.  The sauce will become very thick once refrigerated.  To use it, reheat the sauce and add a little milk until the desired consistency is reached.

Italian Sodas

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I threw a baby shower for my sister and decided to serve these beauts.  So easy, so classy, so fun, and so unique.  They were a major hit, and we will definitely be doing them again soon.

{What you need}

club soda

fruity syrup of choice, often found in the coffee isle

(I had strawberry, raspberry, and peach)

pellet ice

(we get ours from Sonic Drive In)

half and half

whipped cream and cherries for topping, if desired

skinny hot chocolate straws

9 oz (or so) glasses

Pour desired amount of fruit syrup in the bottom of the glass.  Too little will be bland, too much will be bitter.  I fill the bottom of the glass and a little extra.  Fill the glass half way with pellet ice.  Fill glass a little more than half way with club soda.  Top with half and half, leaving about a 1/2 inch from the top.  Stir very well with straw, so that all the fruity syrup is mixed in.  Top with whipped cream and a cherry if you like.

You'll get the hang of it once you start, and you'll figure out your own proportions that suit your taste best.  These are basically just guidelines to start with.  Enjoy!

Baked Ziti with Spinach and Mushrooms

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Don't tell your husband, but this is actually a Weight Wathcers recipe! No worries, though, he'll never know because of how flavorfull it is. I got this from my new favorite recipe cite, Skinny Tastes. There are some major winners on there that I am dying to try, and they are all HEALTHY but BURSTING WITH FLAV!! I'm just elated! I added loads of mushrooms to this, but the origional recipe doesn't call for it, so feel free to leave them out, if you're crazy.

{What you need}
1 lb high fiber ziti such as Ronzoni Smart Taste
28 oz crushed tomatoes (I prefer Tuttorosso)
1 tsp olive oil
3 cloves garlic,minced
10 oz frozen spinach, thawed
1 tsp oregano
2 tbsp chopped fresh basil
salt and fresh pepper to taste
8 oz fat-free ricotta
1/4 cup Parmesan
2 cups (8 oz) part skim mozzarella
2 cups mushrooms, sliced
Spray olive oil Preheat oven to 375°. Spray a 9x13-inch baking pan with oil spray.In a large pot of salted water, cook pasta according to instructions until al dente. Drain and return to pot. Meanwhile, in a medium saucepan, add olive oil and sauté garlic and mushrooms. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, oregano, salt and pepper. Add sauce to the pasta and combine the ziti. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan. Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella. Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.

This can be made up to a day in advance and stored, tightly covered, in the refrigerator. Let sit at room temperature for 30 minutes before cooking.

I divided this casserole into eight sections and froze each portion individually in a mini tupperware so I can take it to work for a healthy lunch or just whip it out whenever I'm hungry for something healthy.

1/8 of the casserole is 6 ww points