Chicken and Vegetable Alfredo

1 small onion
1 medium zucchini
1 medium summer squash
1 to 1 1/2 Shredded cooked Chicken
1 jar Alfredo sauce
4 oz cream cheese
1 cup Parmesan cheese
1lb Rigatoni Whole Wheat Pasta
Olive oil
salt and pepper to taste

• In a large pasta pot, bring salted water to a boil and cook pasta
• Cut up onion, zucchini and squash into small bit size pieces
• Heat oil in a large skillet and sautee vegetables until soft.
• In a medium sauce pan, heat Alfredo sauce and add cream cheese and Parmesan cheese.
• Stir until melted.
• Once veggies are soft, add chicken to the pan to warm
• When pasta is cooked, drain the water and return to pot.
• Add veggies and chicken to pasta
  
• Pour cheese sauce over the pasta.
• Mix together, add salt and pepper if needed.
• Transfer to a 9x13 backing dish.
• Place in an 350 degree oven for 30 minutes until dish is heated through.

Words to the Wise

This dish was a good one with the kids. They ate it up, including the vegetables. For the shredded chicken in this dish, I use Rotisserie chicken. I like to buy Rotisserie chicken at the store after they are marked 40% off, usually after 8pm. I will buy two or more at a time, pull the meat off, place in bag (from 2 chickens I get four 1 to 2 cup serving) and freeze until I need them for easy, quick meals.
You don't have to add the cheese to the jarred sauce but I think that it gives the sauce a more home-made taste and more flavor and creaminess. It is my way of making a home-made sauce with out all the fuss.

Not Your Average Potato Salad

• 1 1/2 pounds slender green beans, trimmed, halved crosswise
• 3 teaspoons salt, plus more to taste
• 2 large red potatoes, diced
• 1/3 cup freshly squeezed lemon juice
• 2 garlic cloves, finely chopped
• 1/3 cup extra-virgin olive oil
• 1 teaspoon dried oregano
• 3/4 teaspoon freshly ground black pepper
• 8 ounces cherry tomatoes, halved
• 1/2 cup chopped fresh basil leaves
• 1/4 cup chopped fresh Italian parsley leaves
• 9 ounces canned tuna packed in oil, drained

Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel. Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.

In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.


Words to the Wise
This is a great spring/summer salad. I love the hardiness that the potatoes add. I opted not to use the tuna. And to make things even more easy, I just used Kraft's Honey Dion Vinaigrette dressing about 4 tablespoons.

This recipe was written by Giada de Laurentiis.

Honey Ricotta Cheesecake

* 8 ounces purchased biscotti
* 6 tablespoons (3/4 stick) unsalted butter, melted
* 1 (12-ounce) container fresh whole milk ricotta, drained
* 2 (8-ounce) packages cream cheese, room temperature
* 3/4 cup sugar
* 1/4 cup orange blossom or clover honey
* 1 tablespoon orange zest
* 4 large eggs


Preheat the oven to 350 degrees F.

Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.

Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).

Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.


Words to the Wise
I love this cheesecake recipe. It is just so light and fluffy that its like a cloud on your plate. For the crust, I have used graham crackers or Nilla Wafers in place of the biscotti because sometime biscotti is difficult to find and expensive. I have also used lemon and orange zest just to brighten the cake up more. Top this with a few fresh berries and you have the perfect summer dessert.

This recipe is by Giada de Laurentiis.

Inside Out Cheeseburgers

• Pre-made Ground Beef Patties
• 2 oz Cheese of Your Choice

Place cheese in the center of one patty and then take a second patty and place it on top of the first patty. Press edges firmly together around patties. Sprinkle with salt and pepper and drizzle with a little olive oil.

Cook on a grill until done or internal temp reached 175 degrees. Place on a bun with all the fixin' and serve. Enjoy your gooey cheesy surprise in the first bite.


Words to the Wise
These are super easy to make and very fun to eat. They are sure to be a hit at your next cook-out.
I saw this on a show on the Travel Channel while the host was visiting Minnesota. Here this burger is called the Jucy Lucy.

Mixed Fruit Baked Oatmeal

3 cups Quick Cooking Oats
1 cup Brown Sugar
2 tsp Baking Powder
1 tsp Salt
1/2 tsp Cinnamon
2 Eggs
1 Cup Plain Yogurt
1/2 cup Butter, melted
1 small Apple, chopped
1/2 cup Frozen Mixed Berries, thawed
1/2 cup Apricots

• Mix all the wet ingredients together.
• Add the dry ingredients to the wet ingredients and stir.
• Once combined, add the fruit and mix all together
• Pour into a Greased 8 inch baking dish
• Bake at 350 degrees for 35 to 45 minutes

This Recipe originally found here.

Words to the Wise
This is an awesome breakfast dish. Just warm some up every morning and you are good to go. Its like having a big oatmeal cookie for breakfast. I will so be making this again and again.

Perfect Spring Cupcakes: Mascarpone Cheese Cupcakes with Strawberry Glaze

8 oz Mascarpone cheese, softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1/3 cup frozen strawberries, pureed
2 1/2 cup powdered sugar

• Preheat oven to 350 degrees
• Line muffin tins with paper liners.
• Mix first 3 ingredients in a large bowl until combined and creamy
• Add cake mix and water and mix until smooth, about 3 minutes
• Fill muffin liners to just below the rim. Using a small ice cream scoop helps.
• Bake until puffed and golden brown about 18-20 minutes
• Puree the strawberries and then add powdered sugar (this mixture will be very thick and that is how you want it).
• Once cooled, gently frost or drizzle glaze over cupcakes.
• Let cupcake sit for a few minutes until glaze sets, serve

Words to the Wise:
These cupcakes are very light and delicate. They can crumble easily when removing from pan or trying to frost so be gentle with them. They are a perfect lite and springy treat.
Mascarpone cheese is a soft Italian cheese much like cream cheese. It is less tangy than cream cheese. Mascarpone cheese can be found in the specialty cheese case at the grocery store. I am thinking that cream cheese could be subsistuded but I am not sure b/c I was able to easly find mascarpone.
I found this recipe while watching a segment by Giaga deLaureniits on the Today show.

Pesto Pasta Bake

1 box whole wheat Penne pasta
1 cup store bought or home made Pesto
1 jar Spaghetti Sause
1 lb ground Italian Turkey Sausage, browned
1 cup Mozzella cheese.

• Preheat Oven to 350 degrees
• Cook pasta according to package directions
• Brown sausage in a large skillet, once brown add sause and warm
• Drain pasta and return to pan, mix pesto with pasta
• Pour pasta pesto into large baking dish then pour sauce mixture over pasta
• Sprinkle with choice of cheese
• Bake for 20 minutes or until cheese is melted and heated through

Words to the Wise:

I love this dish and so do my kids. It is just so easy and quick to make. It is perfect for a busy night because it comes together in a matter of minutes.
I sometime will add a layer of Ricotta cheese on top of the pasta pesto mixture and then pour the meat sauce on top of that. I have also added some frozen spinach to the pasta and pesto mixture just to bump up the veggie factor. This dish is a Jen orginal.

Creamy Spinach and Sausage Pasta

1lb 'tube' pasta like Rigatoni or Penne
1lb bulk Italian Sausage
1 small onion, chopped
1 can diced tomatoes
1 package frozen creamed spinach
1 8oz package cream cheese, soften
2 cups Mozzarella cheese

• Preheat over to 350 degrees
  
• Cook pasta according to package directions
• Brown sausage and onion in large pan, drain
  
• Stir in tomatoes, spinach, cream cheese and 1 cup of mozzarella until all melted
  
• Mix cooked pasta into the spinach and sausage mixture
  
• Transfer to a large baking dish and cover
• Bake for 35 minutes at 350 degrees.
• Uncover and sprinkle with remaining cheese, bake for 5 minutes more or until cheese is melted

Words to the Wise:
This is a very yummy dish. We really, really enjoyed it. I used whole wheat penne pasta for this dish. And I couldn't find creamed spinach at the store. So I used on package of frozen chopped spinach, thawed and with all the water squeezed out and about 1/2 cup sour cream. It worked for me so feel free to use whatever.

Lasagna Rolls

Ingredients

Sauce:

* 2 tablespoons unsalted butter
* 4 teaspoons all-purpose flour
* 1 1/4 cups whole milk
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
* Pinch ground nutmeg

Lasagna:

* 1 (15-ounce) container whole milk ricotta cheese
* 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
* 1 cup plus 2 tablespoons grated Parmesan
* 3 ounces thinly sliced prosciutto, chopped
* 1 large egg, beaten to blend
* 3/4 teaspoon salt, plus more for salting water
* 1/2 teaspoon freshly ground black pepper
* 1 to 2 tablespoons olive oil
* 12 uncooked lasagna noodles
* 2 cups marinara sauce
* 1 cup shredded mozzarella (about 4 ounces)

Directions

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture.

Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.


Words to the Wise:
This recipes by Giada de Laurnetiis. I just love this recipe. It is a bit on the complicated side and not one really for a busy week night but it is just to make on the weekend like a Sunday afternoon perhaps. It is something a little different then your standard lasagna.

Tilapia Wraps

1 cup salsa
1 can (4oz) chopped green chillies
6 tilapia fillets about 6 oz each
2 tbsp Olive oil
2 tbsp steak grill seasoning
8 to 10 flour tortillas, warmed
cheddar cheese

• Combine salsa, chillies in a small bowl and set aside
• Drizzle the fillets with oil and sprinkle with seasoning.
• Cook fillets in a large skillet over medium heat for about 5 to 8 minutes or until fish flakes with a fork.
• Add salsa mixture and stir breaking up fish as you go.
  
• Once combines and salsa is warmed through, spoon into tortillas and sprinkle with cheese.

Words to the Wise:
This is a very light and healthy recipe. It is a nice change from the standard ground beef tacos. I have made this with a sweeter mango salsa and the standard tomato salsa. Both ways are really good.

Rachael Rays' Fake-Baked Ziti

* 3 tablespoons extra-virgin olive oil, 3 turns of the pan
* 3 cloves garlic, finely chopped
* 1 (28-ounce) can whole peeled tomatoes (recommended: San Marzano)
* 1 (14-ounce) can crushed tomatoes, (recommended: San Marzano)* If San Marzanos are not available, add a teaspoon sugar to your sauce, optional
* Coarse salt
* A handful fresh basil leaves, torn
* 1 pound ziti rigate, with ridges
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* Freshly ground black pepper
* A generous grating nutmeg
* 2 cups whole milk
* 1/2 cup shredded asiago cheese
* 1/2 cup shredded Parmigiano-Reggiano
* 1 cup sliced fresh mozzarella
* Crusty bread, to pass at table

Directions

Put pasta water on to boil.

In a medium sauce pot over medium heat, saute garlic in extra-virgin olive oil. Chop whole tomatoes and add them to the pan. Add crushed tomatoes and salt and simmer 10 minutes, add basil and simmer over low heat 10 minutes more.

Add salt and pasta to boiling water and cook 6 minutes, leaving pasta a little chewy.

While pasta cooks, melt butter in a small pot over medium heat. Whisk in flour, then cook 1 minute, adding salt and pepper and nutmeg to flour. Add milk and bring sauce to a bubble. Reduce 5 minutes.

Drain pasta and transfer to a large casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat the pasta. Pour the bechamel over the already coated pasta. Cover the top of the pasta with Asiago, Parmesan and mozzarella. Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly, 3 to 5 minutes. Serve immediately with Spinach and Artichoke Salad and bread.

Word to the Wise:
This recipe is really good and simple but sometimes to simplify things even more, I will use a store bought Spaghetti sauce instead of making one. I usaully skip all the fancy cheese like fresh mozzarella and asiago and just use shredded mozzarella. I have also been known to add meat to the sauce like ground turkey, Italian sausage or hamburger.

Sunday Dinner

Italian Beef Post Roast

5 to 8 lbs Bottom Round Roast
1 and 1/2 bottle of Italian Dressing
32 oz of Beef Stock

• Marinate roast in dressing overnight.
• On day of cook, put roast and marinate in crockpot
  
• Poor beef stock over meat
• Cook for 10 to 12 hours
• Shred and serve

This recipes was based on a recipe found at Mama Loves Food.

Cheesy Potatoes

2lb bag frozen hash brown potatoes, thawed.
1 can cream of Chicken soup
2 cups sour cream
2 cups cheese
1 small onion, chopped
1 tsp garlic powder
1/2 cup melted butter
Salt and Pepper
Crushed Potato chips

• Mix all ingredients together
  
• Pour into grease 9 x 13 pan
• Sprinkle with crushed potato chips or crackers or corn flakes
  
• Bake for 1 hour at 350°F

This recipe is an old family favorite.