Clam Spaghetti

My cousin just ate this tonight and Brody had 3 helpings, Regan 2, and Alexander 2. (Those are 3 kids under the age of 8!!!) Easy, cheap, and yummy!  She found it on a website that was like meals under $10?

 

Ingredients:

2 - 3.5 oz pouches of baby clams (we use the cans because can't find the pouches, we likethe clams so we use chopped and whole but you could also used minced)

2 Tbs olive oil

1 Tbs butter

3 or 4 cloves minced garlic

1/2 lb dry spaghetti (we use 1 lb and there is plenty of liquid...it doesn't soak in)

1/2 cup chicken stock

 

Directions:

Follow directions for making your dry pasta.  Once you have placed the pasta in the boiling water begin to melt butter in the olive oil in a skillet on medium.

Add garlic and saute for 1 to 2 minutes.

Drain clam juice from clams and add along with chicken stock in with the garlic.  Simmer for 3 to 5 minutes

Add clams to the skillet. Don't cook this for too long.

Drain your spaghetti and add into the sauce. 

Yummy Spaghetti Sauce

My friend Carrie has a friend that enjoys this recipe with her family, so I asked her if I could share it and she gladly said yes! :) I hope you are able to enjoy this recipe with your family too!

Ingredients:
1 lb ground turkey
1/2 chopped onion
fresh garlic (season to your own taste, i use 3-5 cloves)
28 oz can of diced tomatoes
28 oz of tomato sauce
6 oz tomato paste
1/2 teaspoon of oregano
1/2 teaspoon of parsley
1/2 teaspoon of basil

Directions:
Brown ground turkey with onion and garlic in pan. While it's browning, mix rest of ingredients in a pan. Once the turkey, onion and garlic has been browned, drain grease and add it to the rest of your ingredients. Let simmer for one hour! Yummy...or Yummie!! :) 

Crockpot Lasagna

This recipe was given to me from my friend Keli years ago and I finally tried it for the first time 2 days ago. I thought it was really good, my children enjoyed it and it was pretty easy.

Serves 6-8

1 pound extra lean ground beef
8oz of sliced mushrooms
1 onion, chopped
3-4 cloves fresh garlic, chopped
Oregano, parsley, basil and freshly ground pepper to taste
1 (32 ounce) jar/can spaghetti sauce (your favorite)
4 ounces low-fat cream cheese (softened)
4 ounces low-fat sour cream
1 (12 ounce) package lasagna noodles, uncooked
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded cheddar cheese

In a skillet over medium-high heat, brown meat, mushrooms, and onion. Add garlic and spices towards the end.

In a large mixing bowl, combine spaghetti sauce, cream cheese and sour cream. I used a whisk to eliminate chunks of cream cheese. Blend thoroughly.

In another bowl, combine mozzarella and cheddar cheeses.

Grease the inside of your slow cooker.

Break lasagna noodles in halves or thirds to fit into your slow cooker pot.

Layer in the following order: Sauce, noodles, meat mixture,
mozzarella/cheddar mixture. Repeat layers, ending with
mozzarella/cheddar on top.

Cook on high for 4 hours or low for 6 hours (if you have a crockpot like mine...you have to put it on low for 8 or 10 hours, but you can just turn it off by yourself after 6 hours).

Italian Meatloaf

Rachael Ray has a recipe for Lasagna Burgers, but I didn't feel like getting out the grill and didn't want to make a bunch of burger patties...I don't know why, I just didn't. SO, I morphed her recipe into a meatloaf instead. It was a success! The kids liked it and so did the husband! :) He even liked the sauce so much that he put it over some pasta. This will be one I make again.

Ingredients:
2t minced onion
1lb ground beef
1t minced garlic (2 cloves)
3 T fresh basil, chopped
1 egg
1/4 c Italian seasoned breadcrumbs
1/4 c spaghetti sauce or canned Italian crushed tomatoes

Directions:
Mix all ingredients together thoroughly and form into a loaf. Place in either a loaf pan or 8x8 pan. Pour some extra spaghetti sauce over uncooked meatloaf (optional, but I like it). Cook for 45min- 1 hr at 350 degrees or until meat thermometer reads 165 degrees.

Sauce: (optional)

2 tablespoons butter

2 tablespoons flour

1 cup milk

A few grates nutmeg

½ cup ricotta cheese

¼ cup parmigiano-reggiano cheese or regular parm (the 1st option is a better choice if you have it)

While meatloaf is cooking prepare the sauce. In a small saucepan, melt the butter over medium heat. Whisk in the flour for one minute, then whisk in the milk. Season with salt, pepper and nutmeg and cook until thickened, about 5 minutes. Stir in the ricotta and parmigiano-reggiano.

After meatloaf is cooked completely, slice, spoon sauce on top and garnish with a basil leaf. Serve with pasta and ENJOY!

Burrito Pasta?

I'm not even sure what to call it, but all the props go to my hubby for creating it! We had some random leftovers in the fridge and he was hungry...so he put them together!!! AND it was DELICIOUS! I will absolutely without a doubt make it again!

Ingredients:
1 serving:
1 Chicken breast, cooked with taco seasoning and shredded
1/2 C Salsa (we used Lime and Garlic from Walmart)
3/4-1 C Pasta (we used bowties)
a touch of butter (optional)

Directions:
I had already cooked the chicken (from frozen) in the crockpot. Simply place 4 frozen boneless skinless breasts of chicken in the crockpot, with 1 packet of taco seasoning and 1/2 C water. Cook on low 8 hours or high 4 hours. Then shred. You can use this with burritos, tacos, or this little creation!
Next cook pasta as instructed on box.
Lightly (like 1/2 t per serving) butter pasta in a small pot. Pour salsa over pasta, stir. Add shredded chicken breast, stir. Cook on medium/low until warm throughout.
Then enjoy! YUM!

Angel Hair with Tuna and Chickpeas

I found this recipe on Delish.com and made a few adjustments. It was surprisingly delicious and you couldn't even taste the tuna (just in case you don't like tuna). In fact, I think next time I'll add 2 cans of tuna to up the protein content. My husband actually said he could eat it all the time! That was huge, because he has always said the idea of tuna noodle casserole grossed him out. This is totally different from that old recipe.

Ingredients:

• 2-3 tablespoon(s) EVOO
• 1 medium onion, chopped
• 1 teaspoon fennel seeds
• Grated zest from 1 orange
• 1 1/2 teaspoon(s) sea salt
• 1/4 teaspoon(s) fresh-ground black pepper
• 1 15oz canned petite diced tomatoes
• 1or2 can(s) tuna packed in oil, drained
  
• 1 2/3 cup(s) canned drained chickpeas (one 15-ounce can), rinsed (also known as Garbanzo beans)
  
• 3/4 pound barilla plus angel hair
• 1/4 cup chopped fresh parsley
• reserved pasta water (optional)
  

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Directions:

1. In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the fennel seeds, the orange zest and the salt and pepper. Cook, stirring, for 1 minute longer. Add the tomatoes and simmer, covered, for 10 minutes. Add the tuna and the chickpeas, cover, and remove the pan from the heat.
2. In a large pot of boiling, salted water, cook the angel hair until just done, about 6 minutes. Reserve about 1/2 cup of the pasta water. Drain the pasta and toss with the sauce, 1/4 cup of the reserved pasta water, and the parsley. If the sauce seems too thick, add more of the reserved pasta water. (I didn't add any water)
   
3. Toss cooked noodles with sauce and serve immediately.

*image from delish.com

Chicken Pasta Primivera

Here is a recipe from Stephanie, a previous contest winner. She submitted this one asking that someone else win this time. She is a wonderful gal! :)


Ingredients:

12 ounce(s) cavatappi or fusilli pasta
2 green onions
4 teaspoon(s) olive oil
1 1/2 pound(s) boneless, skinless chicken-breast halves, cut into 1-inch chunks
Salt and pepper
1 clove(s) garlic, crushed with press
1 pound(s) asparagus, trimmed and cut into 1-inch pieces
1 medium red pepper, thinly sliced
1/2 cup(s) heavy or whipping cream
1/4 teaspoon(s) crushed red pepper
1/2 cup(s) Parmesan cheese, freshly grated
1/4 cup(s) fresh basil leaves, loosely packed, thinly sliced


Directions:

1.Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs. Drain pasta, reserving 1/2 cup pasta cooking water. Return pasta and reserved cooking water to saucepot.
2.Meanwhile, slice green onions; reserve 2 tablespoons sliced dark green tops for garnish. In 12-inch skillet, heat 2 teaspoons oil on medium-high until hot. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add chicken to skillet and cook 7 minutes or until chicken is browned and no longer pink throughout, stirring occasionally. Transfer chicken to medium bowl; set aside.
3.To same skillet, add remaining 2 teaspoons oil; reduce heat to medium. Add green onions and garlic and cook 1 minute, stirring. Add asparagus and red pepper; cook 6 to 7 minutes or until vegetables are tender-crisp, stirring frequently. Stir in cream, crushed red pepper, and 1/4 teaspoon salt. Heat mixture to boiling on medium high. Stir in reserved chicken pieces and remove skillet from heat.
4.To sauce pot with pasta and reserved cooking water, add Parmesan, chicken mixture, and basil; stir to combine. To serve, spoon into bowls and garnish with reserved dark green onion.

And the winner is...Quick Lasagna

First of all, with all of the marvelous entries, this turned out to be a more difficult decision than I expected! I actually wish I could give you all prizes! However, Paige, with her "Quick Lasagna", came in 1^st place because it is not only an easy recipe (not a requirement to win, however a nice bonus), but it is family friendly and most of all something I have never thought of putting together. I also really like the fact that this recipe is versatile, all the different types of ravioli you could use, red or white sauce, different veggies you could add and even different cheeses!
As much as I love cooking, I also like going out to eat on occasion and I thought Paige might like that as well. Therefore, I will be giving Paige a gift certificate worth $25 from restaurant.com to a restaurant in Paige’s hometown.

Here is her recipe!

Ingredients:
2 bags of frozen Cheese ravioli (defrosted)
1 jar of spaghetti sauce
1 box of frozen spinach (defrosted)
2 cups of shredded mozzarella cheese

Directions:
Layer a 9" x 12' pan with a little sauce on the bottom and then a layer of ravioli, a layer of spinach, a layer of cheese and a layer of sauce. Then repeat the layering process 2 times. Put it in the oven for 30 minutes at 350 and you have a quick lasagna.

Angel Chicken

We looooove this recipe! It came from my friend Alecia and it is so easy!
You can also reduce the butter by about half and use 1/3 less fat cream cheese to cut calories if you wish.

Ingredients:
3-6 chicken breast halves (I use frozen)
1/4 cup butter
1 (0.7 oz) pkg dry Italian salad dressing mix
1 (10 3/4 oz) can cream or golden mushroom soup
1/2 cup dry white wine (i just use the white cooking wine found near the vinegar)
4 oz cream cheese
1 1b angel hair pasta (we really like the whole grain pasta with this recipe)

Directions:
Put the chicken (even from frozen) in the crock-pot. In a medium sauce pan, melt butter. Stir in Italian dressing mix, soup, wine, and cream cheese (you can also microwave all 5 ingredients in a microwave safe bowl to save time). I like to whisk the ingredients together to make it nice and smooth. Pour mixture over chicken and cook on low for 8 hours or high for 4. Cook pasta before serving, rinse and drain. Then, serve chicken and sauce over hot pasta.

Pot Sticker Salad with Snap Peas

This is a Real Simple recipe that we really enjoy and it is pretty easy. My favorite part is the sauce!

Ingredients:
1 1-pound bad frozen pot stickers (we buy the yellow bag from Costco's freezer section and use about 1/3)
3/4 pound supgar snap peas, trimmed (about 4 cups)
2 medium carrots, sliced
1/2 cup low-sodium soy sauce
1 T sesame oil
1/4 pound bean sprouts (about 1 1/2 cups)...I didn't think I'd like these, but YUM!
1/4 cup roasted peanuts, chopped
2 scallions, sliced

Directions:
Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with 1/2 inch of water). Bring the water to a boil. Place the pot stickers in the basket (or skillet), cover, and steam for 4 minutes
Add the snap peas and carrots, cover, and steam until the pot stickers are cooked through and the veggies are tender, 4-6 minutes
Meanwhile, in a small bowl, combine the soy cause and sesame oil. divide the bean sprouts among bowls and top with the pot sticker and veggies. Sprinkle with the peanuts and scallions. Serve with the sauce.

Salmon Pasta and Artichoke Toss

I had this at a friend's birthday party and it was so good I had to get the recipe. So, here it is! Thanks Margaret and Karen!

Ingredients:
1 (12 oz.) box bow tie pasta (cooked & drained, according to package)
1 cup marinated artichoke hearts (drained & quartered)
1 1/2 cup roma tomatoes, chopped
1 1/2 cup mozarella or provolone, cubed
1 (3.8 oz.) can sliced black olives, drained
1/4 cup sliced red onion
1/4 cup sliced fresh basil leaves
1 (12 oz.) bottle light or regular creamy garlic italian vinaigrette
1 (7.1 oz.) pouch or 2 (3.0 oz. pouches) chicken of the seas premium skinless & boneless pink salmon

Directions:
In a large bowl, combine all ingredients, EXCEPT salmon.
Then, flake and gently fold in salmon and pepper to taste.
Cover and refrigerate 30 min- 24 hours.
Toss before serving.
Garnish is more basil leaves if desired.

Turkey Lasagna

recipe by Jennifer...I bet this would be good with the Foccacia Bread by Reid's Mom!! See Below.
(makes 6-8 servings)

Ingredients:
• 1 lb ground turkey
• olive oil
• 1 1/2 jars of tomato sauce
• 1 15oz container of ricotta cheese
• 2 eggs
• 1 tablespoon of parsley
• 1 16oz package of mozzarella cheese
• 1 package of no cook lasagna noodles
• 2 tablespoons of parmesan cheese

1. Sauté turkey in a pan with olive oil until cooked through.
2. Drain juices and add one jar of tomato sauce. Cover and simmer.
3. Meanwhile, in a large bowl combine ricotta, eggs, parsley, and half of the mozzarella cheese and set aside.
4. Cover the bottom of a baking pan with some of the remaining tomato sauce.
5. Add one layer of lasagna noodles, one layer of cheese mixture, and one layer of meat sauce. Repeat.
6. Top final layer of noodles with remaining tomato sauce from the jar and the remaining mozzarella cheese.
7. Cover with aluminum foil (tent it so it doesn’t touch cheese) and bake for 45 minutes at 375 degrees.
8. Remove aluminum foil and add parmesan cheese. Bake for 5 more minutes and serve.

Ranch Pasta Salad

Here is a recipe from Jennifer. This is one that her family has in their regular rotation.

More recipes from Jennifer to come :)

(makes 4 servings)

Ingredients:

· 2 cups of wagon wheel pasta (or I use whatever pasta we happen to have)

· 1/2 cup of ranch salad dressing

· 2 tablespoons of plain yogurt

· 1 teaspoon basil

· 1 cup of cherry tomatoes cut into fourths

· 1 cucumber quartered

1. Cook pasta according to package directions

2. Drain and rinse and put in a large serving bowl.

3. In another small bowl, combine ranch dressing, yogurt, and basil. Pour over pasta and lightly toss. Refrigerate for 2 to 4 hours.

4. Before serving add cucumbers and tomatoes and lightly toss again. We like to serve with turkey pastrami sandwiches.