Ground Beef Stroganoff

 

Coming at ya with another quick and easy dinner option!  You probably have most, if not all, of the ingredients already in your pantry.

16oz bag of egg noodles
1 pound ground beef
1 stick butter
1/2 cup flour
2 cups beef broth
2 1/2 cups milk
1 tsp. garlic powder
1 tsp. onion powder
salt and pepper to taste
1/2 cup sour cream

Bring a pot of water to a boil and cook egg noodles according to the package directions.

While the noodles are cooking, heat a large skillet or Dutch oven over medium heat.  Add the ground beef and cook until no longer pink.

Once the meat is cooked, add the stick of butter and allow it to melt.

Add the flour and whisk continuously for 1 minute.

Slowly pour in the beef broth, whisking constantly.  Continue whisking until the sauce begins to thicken.

Slowly whisk in the milk and continue to cook until thick.  The sauce should be smooth and creamy.

Add the sour cream, garlic powder, onion powder, salt, and pepper.  Whisk well dissolving all lumps.

Reduce the heat to low.  Add in the cooked egg noodles and stir until the noodles are thoroughly incorporated.  

Simmer until the sauce is the consistency you like.  It should be nice, thick, and creamy.

Crockpot Chicken Carbonara

 

I don't know exactly how "carbonara" this is, but it is tasty!  It's a super easy weeknight, throw it in the crockpot meal, that our family loves!

2 lbs. boneless, skinless chicken thighs, cubed

2 Tbsp. Italian seasoning

2 cups heavy whipping cream

2 cups chicken broth

1 onion, diced

2 cups chopped fresh mushrooms or peas

2 scoops minced garlic, or 1 head of garlic minced

1/2 block cream cheese

2 Tbsp. butter

1 cup Italian style shredded cheese

1 lb. bacon, cooked and crumbled

1 lb. cooked pasta (we like penne or spaghetti)

salt and pepper

parmesan cheese 

Totally optional, we like to add a little Creole seasoning or blackening seasoning for a little kick

Add your cubed chicken to the crockpot and season with salt, pepper, and Italian seasoning.  

Next add the chopped onion, mushrooms (or peas), garlic, heavy whipping cream, and chicken broth.  Stir to combine.

Add the cream cheese, butter, Italian cheese, and bacon.  Stir again.

Cook on High for 4 hours or Low for 8 hours.

Once it's done cooking add in your cooked pasta, stir to incorporate, and let sit for about 15 minutes before serving.  Top each serving with a little creole or blackening seasoning, if desired, and a good shake of Parmesan cheese.

Homemade Cheeseburger Hamburger Helper

 

Who doesn't love the Cheeseburger version of Hamburger Helper?  It's hands down my favorite one but one look at the ingredient list and that's a hard no for us.  

This homemade version is so much healthier.  You can control the salt, the quality of the ingredients and still have all of the gooey, cheesy, comfort food you're looking for.

1 pound ground beef

1 white onion, diced

1 heaping tsp. onion powder

5 cloves garlic, minced (or however much your heart tells you to use)

2 Tablespoons flour

4 cups beef broth

1 (8oz) can tomato sauce

1 heaping tsp. Italian seasoning

1 heaping tsp. seasoned salt

1/2 heaping tsp. smoked paprika

1/2 heaping tsp. garlic powder

17.6oz penne pasta (weird amount...it's just what Costco carries)

1/2 cup heavy cream or half n half

3 cups shredded cheddar cheese

salt and pepper to taste

In a large pot with a lid, brown the ground beef over medium heat.  Add a generous sprinkle of salt and the onion powder.  When the meat is nearly done, add the onion and cook until the onion has softened.  Add the minced garlic for the last minute or so of cooking.

Once the beef is cooked and the onion is soft, add the flour and stir to cook for about 1 minute.  

Add the beef broth, tomato sauce, Italian seasoning, seasoned salt, smoked paprika, and garlic powder.  Bring to a boil.

Once the mixture has started to boil, add the penna pasta (or whatever cut pasta you prefer) and stir to combine.  

Cover with the lid and reduce the heat to Low.  Simmer for 12-15 minutes, stirring occasionally.

Once the pasta is cooked, add the cream and the shredded cheddar.  Stir and warm through until the cheese is all melted and gooey.

Give it a little taste test and adjust the seasonings to your liking.

Enjoy!

Peanut Butter Ramen

 

My best friend recently moved to Japan and she's been sending me all the food pics.  I am HERE FOR IT!  She sent me a recipe for Peanut Butter Ramen and I'm obsessed!  I've tweaked her recipe a bit because sometimes you just can't find all of the ingredients she uses in Japan here in Alaska, but it's SO GOOD none-the-less.  Also, I eyeball all of the ingredients so feel free to add more or less of something as you see fit.

2 tsp. Sesame oil

1 tsp. granulated garlic (or a couple cloves of fresh garlic, minced)

1 tsp. ginger (powdered or fresh minced)

1 tablespoon dehydrated onion

1 tablespoon peanut butter

2 tablespoons coconut aminos or soy sauce

1 1/4 cups chicken broth

2 ramen cakes

pinch of hot pepper flakes, optional

Optional: Any protein you enjoy.  Sometimes I like to add some spicy shrimp. (I simply season my shrimp with some salt and a tiny pinch of red pepper flakes and air fry until done.)  Thinly sliced spicy chicken breast would also be tasty.  A soft boiled egg.  Scallions.  Sesame seeds.  Chopped peanuts.  Sprouts.

In a small saucepan or small skillet, add the sesame oil, garlic, ginger, and onion.  Sauté 1-2 minutes, until fragrant.  

Add the peanut butter and allow it to mostly melt.  

Add the coconut aminos (or soy sauce) and chicken broth.  

Bring it to a boil and add the ramen cakes (toss the seasoning packet).  Once the ramen noodles are cooked to your liking, transfer to a bowl.  Enjoy as-is or top with your favorite protein and garnishes.  Serves one. Double or triple as necessary but go easy on the peanut butter.

Sausage Tortellini Soup

 

This is one of those meals that's easy peasy and oh my goodness have we needed easy this week.  For those who may not know, we are a foster family.  We have a teeny, tiny, new placement this week and we're running on the NO sleep that comes with infants and the LOADS of stress and anxiety that comes with dealing with the agency workers.  I'm supposed to be eating Paleo right now, but in this moment, survival is the name of the game and I need quick, easy, no fuss, meals to get us through.  I was so thankful to come across this recipe and I had to share it with you.  I made tweaks to the original and pieced together several recipes to omit what we don't like and add in what we do and the final result was loved by all.  You can use either squash/zucchini OR fresh spinach...my kiddos like the squash version because they don't enjoy the texture of cooked spinach.  You could also use the squash AND spinach...who am I to tell ya what to do?  Also, I'm sleep deprived and apologize if this reads wonky.  Enjoy!

1 lb. sausage

1 (8oz.) block of cream cheese, cubed

4 cups chicken broth

2 cans diced tomatoes

1 (20 oz.) package frozen cheese tortellini

2 yellow squash and/or zucchini with the middles hollowed out, chopped 

OR

3 cups fresh spinach

Turn a 6qt or 8qt Instant Pot to Saute.  Add the sausage and cook until crumbled and browned.  (If you don't have an instant pot, brown it in a skillet and add it to your crock pot.)

Once the sausage is done, add the broth, diced tomatoes (with the juices, don't drain the tomatoes), and the cubed cream cheese.

If you're using an Instant Pot, use the Slow Cooker function and set it to Low for 4 hours to allow the cream cheese to melt.  (If you're using a crock pot, same deal...Low for 4 hours.)

After 4 hours, use a whisk to break up the cream cheese until the soup is nice and creamy and smooth.

Add the chopped squash and frozen tortellini and cook on Low an additional 30 minutes.  (If you're using spinach, add it to the soup just a few minutes before serving.)

This is delicious served with crusty bread and a salad.  My kiddos also LOVE a grilled cheese sandwich with it.

Instant Pot Bang Bang Shrimp Pasta

 

I'm a sucker for anything with Bang Bang sauce on it.  If you ever find yourself near a Bonefish Grill, do yourself a favor and get an order of Bang Bang Shrimp...you won't be sad.  So when our friends invited us over for dinner one night, I was delighted to see she was cooking something yummy and it was smothered in Bang Bang sauce!  

Here in Alaska, fresh, wild caught Alaskan salmon is abundant.  During salmon season, you can find Alaskans with their dip nets on any of the salmon rich rivers catching their year's supply.  If you time it just right, you can catch your yearly limit in a couple of hours when the salmon are running heavily.  It's exhausting and dangerous work because these rivers are often times hard to get to and very VERY swift.  You never go alone and you work as a team.  Usually one guy is tied off to a rope which is secured to a rock and that guy has a huge dip net (they're about 5' in diameter) dipping it into the rapid, raging river and just pulling salmon out as fast as he can get them.  Then the salmon are handed off to another guy to be dispatched.  Then once the limit is reached, they pack them into ice filled coolers and bring them home to clean and filet.

If you have an abundance of salmon, or you just really love salmon and want to use it in this dish, use the salmon "tails".  They're not the actual tails, but the 3" or so of meat on the filet that's closest to the tail is boneless.  Those boneless portions are PERFECT for this!

1lb. dried spaghetti (or fettuccini)

3 cloves garlic, minced

1 tsp. coconut oil

4 1/4 cups water

1lb. raw medium shrimp, peeled and deveined (or 1lb. of salmon "tails")

3/4 cup mayo

3/4 cup Thai Sweet Chili Sauce (plus more for the shrimp/salmon)

1/4 cup lime juice

sprinkle of cayenne or Creole seasoning

1 cup diced scallions OR red onion

garlic powder, salt, and pepper to taste

drizzle of extra virgin olive oil

Break the pasta noodles in half and place in your Instant Pot.  Add minced garlic, coconut oil, 1 tsp. salt, and water.  Lock the Instant Pot lid on, set the valve to "Sealing", and process on Manual, High, for 4 minutes.  Once it's finished, turn the pot off, and quick release the pressure.  If there is excess water, drain completely and return the pasta to the Instant Pot.  Put the lid back on to keep the pasta warm.

Meanwhile, in a medium mixing bowl, combine the mayo, chili sauce, lime juice, and cayenne (or Creole) together and set aside.  

Heat a medium skillet to medium-high heat (use cast iron if you have it).  Add a drizzle of olive oil and add the diced onion and shrimp.  Season lightly with salt, pepper and a bit of cayenne (or Creole), and add about 1/4-1/2 cup of Thai Sweet Chili Sauce.  Cook until onions are soft and shrimp is pink.

Now it's time to assemble!  Open the Instant Pot and stir the sauce into the pasta.  Then add the shrimp mixture.  Turn the Instant Pot onto Sauté and toss everything together, tossing constantly for 2-3 minutes until everything is mixed together and the sauce is warmed through.  Taste and add salt, pepper, and garlic powder as needed.

Serve warm with fried green beans and some nice, toasty, sourdough garlic bread.

**Fried Green Beans**

We buy the big bag of organic frozen green beans from costco!  They're the best things EVER!

In a large cast iron skillet, heat a drizzle of extra virgin olive oil on medium-high heat.

Add as many green beans as your family will eat.  Sprinkle green beans with garlic power, onion power, salt, and pepper.  Cook until the green beans are thawed, the water has evaporated, and a few have started to char.  Add a little bit of Thai Sweet Chili Sauce, toss, and serve.

Garlic-Herb Butter (Compound Butter)

Garlic-Herb Butter, sometimes called Compound Butter, is something you should *always* have in your fridge or freezer.  It's the best way to add quick flavor to almost anything.  

Some things we use it for are:

Topping our medium-rare steak

Cooking our steak in a cast iron skillet

Melting it into some sautéed veggies (zucchini!)

Add it to any and all seafood

Spread it on freshly baked bread

Use it as a spread for garlic bread

2 sticks grass fed butter (I use a brick of Kerrygold)

4 cloves garlic, crushed

1 tsp. fresh minced Rosemary

1 tsp. fresh minced Thyme

2 tablespoons fresh minced Parsley

In a medium sized bowl cream the butter with a fork until smooth.

Add the crushed garlic and herbs and mix well.

Tear off two 12" sheets of wax paper.

Divide the butter mixture in two equal halves.

Place one half on each sheet of wax paper and begin shaping it into a log, as best you can.

Roll the ends of the wax paper like a tootsie roll until tight, continuing to shape it into a log as you go.

Refrigerate for 2 hours prior to use.

Use it on anything you think it sounds good on!  It will keep in the fridge for 2 weeks or in the freezer for 6 months.

Buttery Shrimp Penne

This is a yummy, light dish that's full of flavor.  You can choose to make it spicy, or leave out the spice.  Totally up to you.  It's a great way to use some zucchini out of your garden!

1 box penne pasta 

2 medium zucchini, sliced in half length-ways and then sliced again into 1/4" thick slices (half moons)

1 Thai chili, sliced into thin rings (optional)

2lbs. large, raw, peeled, deveined, tail off shrimp, rinsed and pat dry

 4 tablespoons garlic-herb butter

1/4 cup shredded parmesan cheese plus more for garnish

1/4 cup extra virgin olive oil

Cook pasta according to package directions.

Reserve 1/2 cup of the pasta cooking water.

Meanwhile, cook the zucchini in a large skillet over medium heat in the extra virgin olive oil for 2-3 minutes.  Add the chili, if using.  

Scoot the zucchini to one side of the pan, add another drizzle of olive oil and add the shrimp.  Cook an additional 3-4 minutes until the shrimp have turned pink.  

Add the drained pasta to the skillet with the zucchini and shrimp.  

Add the garlic herb butter (recipe here), the parmesan cheese, and 1/4 cup of the pasta cooking water.  Toss together until combined.  You should have a light, loose sauce.  If it seems dry, add more pasta cooking water.  

Serve with additional parmesan cheese and some nice french bread.

Lemon Tuna Pasta

This is so simple and light and fresh!  The trick is to use fresh garlic, whole lemons, and really REALLY good quality canned tuna.  My favorite tuna to use for this is Kirkland Albacore Solid White Tuna in water.  It's Costco brand and the only canned tuna we buy anymore.  It's very tasty!  And I love that this dinner is all made in one pan!

1 box fetuccini

1/4 cup olive oil

1 bulb of garlic, peeled and chopped

2 cans of tuna

zest of 2 lemons

salt and pepper

parsley, fresh or dried, optional

Cook the fettuccini according to the directions on the box.  Reserve 1 cup of the pasta cooking water, drain the pasta and set aside.

In the same pot, add the olive oil and chopped garlic.  Cook over medium heat, stirring frequently until fragrant, 2-3 minutes.

Add the pasta, tuna, lemon zest, pasta cooking water, and salt and pepper to taste.  Add the parsley if you're using it and toss everything until well combined.  

Serve warm with lemon slices.  Make sure you squeeze LOTS of fresh lemon juice over your pasta!  It's my favorite part!

No Bake Macaroni and Cheese

My friend Bree gave me this recipe.  It's her family's recipe and it's SO good.  It's fast and easy and everything you want in a creamy, super cheesy, mac n' cheese.

1lb. short cut pasta (my kids love small shells)

1 stick butter

1/3 cup flour

3 1/2 cups whole milk

1lb. shredded sharp cheddar (make sure it's sharp!)

salt and pepper

Prepare the pasta in salted water according to the box directions and drain.

In a large saucepan, melt the butter over medium heat.  

Add the flour and whisk for about 1 minute.

Slowly add the milk, whisking constantly.

Simmer for a few minutes until the milk mixture begins to thicken.

Add the cheese and stir until completely melted. 

Add the pasta and mix until every piece of pasta is well coated in the cheese sauce.

Let it sit for at least 15 minutes before serving.

*If you have any leftover ham from a holiday, cube it up and throw it in there.  Yum!*

Easy Weeknight Alfredo Sauce

I came across this recipe because I didn't have any heavy whipping cream for my regular recipe and I *think* I might love this recipe even more than the other one on this blog.  This one is simple, fast, and so so yummy!  We've been eating it over spaghetti squash this summer with thinly sliced grilled chicken and lots of fresh zucchini and yellow squash.  

1 stick of butter

1 (8oz.) pkg. cream cheese

2 tsp. garlic powder

2 tsp. minced garlic

2 cups milk

3/4 cup parmesan cheese

a few pinches of black pepper

a few pinches of dried parsley

Melt the butter in a medium saucepan over medium heat.  

Add the cream cheese, garlic powder, and minced garlic, and stir it with a wire whisk to break up the cream cheese.  Continue whisking until the cream cheese is smooth and melted.  

Add the milk a little at a time whisking constantly to break up any lumps.

Stir in the parmesan cheese, pepper, and parsley.

Bring the mixture to a boil stirring constantly.

Remove from heat when the sauce reaches your desired consistency.  If it becomes too thick, add a little milk.

Chicken Parmesan

Who doesn't love a good Chicken Parm?!?!  This is delicious and your family will love it!  You do need to have a few things happening simultaneously though.  Traditional Chicken Parmesan is served with spaghetti noodles and marinara sauce.  So,while the chicken is frying, have your spaghetti noodles boiling and your marinara sauce simmering.  That way it'll all come together and be ready at the same time.  I like to serve this with green beans, salad and bread.

5 chicken breasts, trimmed

3/4 cup flour

2 eggs beaten with 1/4 cup water

3/4 cup bread crumbs

3/4 cup panko bread crumbs

salt and pepper to taste

peanut oil or vegetable oil, enough to cover the bottom of your skillet about 1/4" deep

2 cups shredded mozzarella cheese

1 jar Ragu Traditional Marinara Sauce

3 tablespoons sugar

1 tablespoon minced garlic

Parmesan Cheese
1 Box of spaghetti noodles, cooked according to the package directions

Let's get the prep work done!

Sauce:

Get your marinara sauce simmering.  In a small sauce pan, combine the entire jar of marinara sauce with the sugar and minced garlic.  Heat it over Low heat, stirring occasionally to prevent scorching.

Pasta Water:

Get a large pot of salted water up to a boil and keep it simmering.  That way when you're ready to drop the pasta in, your water is already up to temp.

Breading Station:

I like to use pie plates for this.

One pie plate needs the flour, a second pie plate for the egg/water mixture, and a third pie plate for the bread crumb/panko mixture.

 

Now, for the star of the show:

In a large skillet, heat your cooking oil over medium heat so it's hot but not smoking.

In a plastic freezer bag, or under a sheet of plastic wrap, pound the chicken breasts to 1/2".  Lightly season the chicken with salt and pepper.

Dredge both sides of the chicken in flour, shaking off the excess.  Dip the floured chicken in the beaten egg, making sure to get the entire piece of chicken coated and let the excess drip off slightly.  And then press both sides of the egg coated chicken into your bread crumb/panko mixture.

Carefully place the breaded chicken into the hot oil and cook for 5 minutes, flipping once halfway through.  Make sure you get a nice golden crust and the juices run clear.

Once the chicken is cooked through and golden brown, transfer it to a paper towel lined plate to blot off the excess oil.

Then, take your cooked chicken breasts and place them on a cookie sheet and top them with a generous handful of mozzarella cheese.  Place the chicken under the broiler until the cheese is all melted and bubbly. 
Once the cheese is melted, remove the chicken from the oven and ladle a bit of sauce on top of the cheese.  Then, sprinkle Parmesan cheese on top of the sauce.  Serve with the spaghetti noodles and more sauce.

Penne with Creamy Mushroom Medley

This is a recipe that is simple, yet impressive if you serve it to guests.  It looks very fancy and expensive and like you could order it at a restaurant, but it couldn't be easier and it's extremely affordable depending on the type of mushroom(s) you use.  I'm sure there are some crazy expensive shrooms on the market but for this I simply use baby portobello from Costco.  That's it.  In fact, I don't even use exclusively penne pasta as the title suggests.  And since I only use one kind of mushroom I guess in my house this would actually be called "Whatever Pasta I Have with One Type of Mushroom in a Cream Sauce"...but that's a little tedious when the hubs asks "What's for dinner tonight?".  Anyway, I'll list the ingredients as they are in the original recipe, but keep in mind it's versatile.  Some pasta suggestions could be Ziti, Farfale, Gemelli, Rigatoni, Pappardelle, Penne, or Cannelloni.

3 tablespoons butter

2 tablespoons extra-virgin olive oil

6 shallots, peeled and finely sliced (or 1 small onion)

6 oz. button mushrooms, cleaned and sliced

6 oz. oyster mushrooms, cleaned and sliced

6 oz. chanterelle or shiitake mushrooms, cleaned and sliced

salt and pepper; to taste

1 tsp. garlic powder

1 tsp. flour

3 tablespoons Marsala wine (or beef broth)

1/3 cup heavy cream

12 oz. penne pasta

2 tablespoons chopped parsley

In a large, heavy-bottomed skillet, melt the butter with the olive oil over low heat.  Add the shallots and cook over medium heat until they're caramelized.  

Add the mushrooms and cook over low heat for 10 minutes.  Season to taste with salt and pepper and the garlic powder.  Dust the mushrooms with the flour and continue to cook on medium heat for 5 minutes, stirring until all of the water releasted from the mushrooms has evaporated.  Add the Marsala wine (or broth) and cook until it disappears.

Remove the skillet from the heat and gradually stir in the cream.  Return the pan to the heat, add additional salt and pepper to taste and cook on low until the sauce starts to get creamy. 

Meanwhile, bring a large pot of salted water to a boil.  Add the pasta and cook according to the package directions.  Drain the pasta well and add it to the skillet with the mushroom sauce.  Stir the pasta with the sauce until every noodle is coated.  Sprinkle with parsley and serve immediately.

 

Sesame Noodles

These noodles are SO good!  I had never tasted, let alone MAKE, sesame noodles until recently.  This is a PERFECT lunch and it makes leftovers so I can have them again the next day.  They are incredibly addicting.  And if you'd like to make it a dinner entree, add some cooked, seasoned chicken breast!  If you're like me and have never tasted these babies, let me tell ya', they sound weird once you read the ingredients.  If you can, imagine a noodle in a spicy peanut butter sauce.  SO GOOD!

1 (16oz.) pkg. spaghetti

1 (2 inch) piece of peeled, fresh ginger (I never have that so I add 1/4-1/2 tsp. ginger powder)

3 garlic cloves (I use pre-minced.)

2 tablespoons brown sugar

1/3 cup creamy peanut butter

2 tablespoons rice vinegar or sherry vinegar

2 tablespoons regular or low-sodium soy sauce

1/2-1 tsp. chili pepper sauce, such as Sriracha or Tobasco

3 tablespoons vegetable, peanut, or canola oil

2 tablespoons Asian sesame oil, divided

thinly sliced scallions, toasted sesame seeds, fresh cilantro leaves to garnish (all optional)

First, cook the spaghetti according to the package directions using water that has been well salted.  

 

While the pasta is boiling, prepare the sauce.  Place the ginger and garlic in a food processor or blender and run the machine until they are finely minced.  (If you're like me and using ginger powder and pre-minced garlic, just add it to the blender with the rest of the ingredients since there's nothing to chop.)  Add the brown sugar, peanut butter, vinegar, soy sauce, chili pepper sauce, vegetable oil, and 1 tablespoon of the sesame oil.  Process all of the ingredients until well incorporated and smooth. 
Now, your pasta should still be boiling away.  Carefully, reserve and set aside 1 cup of the noodle cooking water.  When the pasta is done boiling, drain the noodles and rinse them quickly with warm water and drain them again.

Add the reserved pasta water to the sauce and process it again until the water is incorporated.  Place the warm drained noodles in a large bowl and toss them with the remaining 1 tablespoon of sesame oil, then add the sesame sauce and mix everything until the noodles are well coated.  Taste for seasoning, adding salt if necessary.  Let the noodles cool to room temperature; they will absorb more sauce as they sit.  Garnish with the scallions, sesame seeds, and/or cilantro.

Spaghetti and Meatballs

I know, I know!  Who needs a recipe for spaghetti and meatballs?  And you're really going to think that I've lost my mind once you read the ingredient list.  This is one of those dishes that everyone, and I mean e-very-one makes.  From the tired working mom to the single dude, spaghetti and meatballs is an easy staple.  I'm sure you have at least most of the ingredients in your pantry right now.  When my in-laws came down for their last visit, my MIL insisted that she make dinner a night or two while they were here.  This recipe is SO good and SOOOOOO easy that I couldn't believe it.  And there's like NO work that goes along with it.  Everything is store bought (don't judge!) and I make a fresh veggie to go along with it (steamed broccoli, green beans...or a garden salad) so that there's a green veggie on our plates. I also grab a box of that frozen three-cheese Texas toast...in the words of my 15 month old daughter, "Mmmmmmmmmm!"

2 jars Ragu Traditional Spaghetti Sauce

1 Family Size box of frozen Banquet Meatballs w/Marinara Sauce; at least partially thawed

1/3 cup sugar

1 heaping tablespoon minced garlic (I keep a jar in the fridge instead of mincing my own.)

2 boxes spaghetti, angel hair, thin spaghetti...whatever; I prefer regular 'ol spaghetti.

In a medium sauce pot mix together the Ragu, meatballs w/sauce, sugar, and garlic.  Turn the heat to Med/Low and allow the sauce to come to a light simmer; stirring occasionally throughout the day.  I like to start the sauce around 3:30 in the afternoon so it has a good, long time to simmer before dinner which is usually around 6:00 for us.  If you don't have that kind of time, just get it heated up and let it simmer as long as you can.  And if you're going to be gone all day, throw it all in a 3qt. crock pot and let it go on Low all day.  This is VERY versatile.

Anyway, let those flavors get nice and happy together.

When you're ready for dinner cook the pasta as directed on the package.

Let everyone get as much pasta as they want and generously ladle the sauce and meatballs over top.  Serve with the veggies and/or salad and bread. 

Lasagna

I just recently realized that lasagna was missing from my life.  My mom makes a KILLER lasagna and for some reason I didn't have the recipe until last month!  I am complete now. 

1 lb. ground beef; browned, crumbled, drained

Prego with Mushroom spaghetti sauce; 1 jumbo jar or 2 regular sized jars

4 cups shredded mozzarella cheese

1 (16oz.) container cottage cheese

1 package pepperoni

6 lasagna noodles; oven ready or regular just do NOT boil them

Torn, fresh basil leaves (optional)

Preheat your oven to 350 degrees.

Brown, crumble, and drain your ground beef and add the jar(s) of Prego w/Mushrooms to the meat.  In a 9x13 baking dish, add a few spoonfuls of the meat sauce to the bottom of the dish.  Spread it around to create a thin layer of sauce.

Next, add 3 uncooked lasagna noodles to the bottom of the pan.  If you have to break them to fit, go ahead.

Add a layer of sauce on top of the noodles.

Spoon half of the container of cottage cheese on top of that.

On top of the cottage cheese, put a layer of pepperoni all over.

Then on top of the pepperoni, sprinkle a handful of mozzarella.

Start over again with the lasagna noodles until you've created a second layer of everything. 

Once you have a second layer, finish it off with extra sauce and cheese on top.

Bake in preheated oven for 45-60 minutes.  If you feel the cheese is getting too dark, lay a piece of aluminum foil over the top for the remaining time. 
Before serving, sprinkle each piece with a bit of fresh, torn basil leaves...if you're into that kind of thing.  It's yummy!

Serve with salad and garlic bread.

Low Carb Chicken Noodle Soup

Happy Monday, Friends!  Ok, so this whole gestational diabetes thing is super annoying...but I'm managing.  It's not quite as bad as I had imagined it would be before I started googling different recipes.  And since I know that I HAVE to have carbs, I'm happier.  That being said, I can't over-do it with the carbs, but I'm finding some pretty tasty recipes that are very satisfying.  This is one of them.   For those of you who are also dealing with gestational diabetes...or diabetes in general...my sugar was surprisingly low 1-hour after eating.  You can have a hearty, full bowl of this soup with lots of noodles and my sugar was in the low 100's (anywhere from 109-118).  Anything under 140 for gestational diabetes is considered golden.  So that made me *very* happy.  And I was full when I was done with my bowl!  Bonus!

For me, chicken noodle soup is best when it's made from scratch.  And I mean FROM SCRATCH.  I love to cook a chicken (or a package of chicken thighs), de-bone it, shred the meat, use the meat in the soup and then use the bones to make homemade chicken broth FOR the soup.  It just makes things..."sigh...ahhhhhhh" when you take that first piping hot sip of the broth.  Yes, it's a labor of love.  Yes, it's work.  Yes, I know many of you are rolling your eyes.  Yes...I know.  Store bough chicken broth is FINE.  In fact, if you REALLY want to make it easy on yourself, use store bough chicken broth and canned chicken.  I won't judge.

 

4 cups fully cooked chicken-dark, white or both, de-boned and shredded

8 cups low sodium chicken broth (or your own)

2 cups water

2-3 large celery stalks, chopped

2-3 large carrots, peeled and chopped

1 cup white onion, diced

5 cloves garlic, minced (or 5-7 tsp. garlic powder...more to taste)

onion powder, to taste

salt and pepper, to taste

cayenne pepper, to taste (optional)

8 oz. whole wheat thin spaghetti noodles, broken into thirds

In a large soup pot, add the chicken, broth, water, celery, carrots, onion, garlic and seasonings.  Stir well to incorporate all of the ingredients together.  Cover the pot and cook on high heat until the mixture begins to boil.  Once it's boiling, turn the temperature down to low and allow it to simmer for 30 minutes, keeping the pot covered and stirring regularly.  After 30 minutes, turn the temperature back up to medium-high and allow the soup to return to a boil.  Add the spaghetti noodles, stir, and put the lid back on.  Allow the noodles to cook for 5 minutes.  At this point, the soup is SUPER hot.  Allow it to cool slightly.  Taste the soup and adjust the seasonings to your liking.  Enjoy!

Baked Spaghetti

My husband loves spaghetti...but I'm not a huge fan.  I think it's boring.  But on the other hand, it's cheap.  And I like cheap.  So I set out on a mission to satisfy his spaghetti taste buds without offending my own.  This is what I came up with and we think it's awesome!

8 oz. pkg spaghetti, cooked

4 eggs, beaten and divided

2/3 cup Parmesan cheese

2 cups cottage cheese, drained (VERY important to drain it)

1 lb. ground beef, browned

2 cups spaghetti sauce

1 cup shredded mozzarella cheese

Preheat oven to 350 degrees and lightly grease a 2 quart casserole dish.

In a medium mixing bowl, beat two eggs and Parmesan cheese together.  Add cooked spaghetti to egg mixture and mix well.  Transfer to your lightly greased casserole dish.

Next, in a medium mixing bowl (I used the same one as the spaghetti) beat two more eggs and combine with your DRAINED cottage cheese.  Spread the cottage cheese mixture over the spaghetti.  

Then, to your already browned ground beef, add the spaghetti sauce and mix well.  Spread the ground beef mixture on top of the cottage cheese.  Sprinkle the top with the shredded mozzarella.  Pop it in the oven and bake for 30 minutes or until the cheese is nice and bubbly.  Serve with garlic bread.

*Note: The reason I make a big deal about draining the cottage cheese is because the first time I made this it came out all watery at the bottom.  It didn't taste bad...but who wants watery spaghetti?!  So the second time I made it, as I was going through the recipe I realized the only really moist ingredient is the cottage cheese.  So I put the cottage cheese into a fine mesh strainer and let it sit for a while over a bowl and allowed the moisture to drip out...made all the difference in the world!  No more water in the bottom of the spaghetti! 

Chicken Tetrazzini

This is a delicious, hearty meal that everyone will love.  I like to take it to new moms and I am ALWAYS asked for the recipe.  I usually make two for them.  One for them to eat now and one for them to stick in the freezer for a few weeks down the road when they're so tired they can't possibly stand in the kitchen one more minute.  When I take it to new moms, I do everything except bake it.  That way they can throw one in the oven when they're ready to eat and throw the other one directly in the freezer for later.

1 stick butter

1/2 cup flour

1/2 tsp. salt

1/4 tsp. pepper

1/4-1/2 tsp. cayenne pepper (optional)

2 cups + 2 tablespoons chicken broth

2 cups milk or whipping cream (or one cup of each)

8 oz. pkg. spaghetti, linguini, or fettuccine, cooked

2 cups cooked, shredded chicken

3/4 cup grated Parmesan cheese, divided

4 oz. can sliced mushrooms, drained (optional)

 

Preheat oven to 350 degrees.

Melt the butter in a large saucepan over medium heat.  Whisk in the flour, salt, and peppers; cook until bubbly.  Add all of the broth, and milk/cream.  Bring to a boil and continue to boil until the sauce is thick and creamy and the raw flour taste is gone.  Add 1/4 cup of the Parmesan cheese and whisk until the lumps are dissolved. Stir in cooked pasta, chicken, and mushrooms, if using.  Mix well.  Spread in a lightly greased 9x13 baking dish.  Sprinkle with remaining Parmesan cheese.  Bake uncovered for 30 minutes.

Homemade Noodles

What is more nostalgic than homemade noodles?!  Every holiday meal in my memory bank has homemade noodles in it.  It's always the biggest pot of food in our spread because everyone loves them so much.  And the leftovers are fought for.  This recipe is passed down from my husband's grandma.  You're gonna love it.

Now, let me start off by saying...in my opinion homemade noodles are something I make when I'm "bored".  When I have a day with nothing else to do...maybe it's raining...maybe it's too cold (or hot) to go outside, the house is clean, the laundry's done, the dog is napping...and I really have nothing else to do, that's when I make noodles.  It's a bit of a labor of love but if you have a day like the one I mentioned, making noodles is a good way to fill some hours of your afternoon.  And it produces tangible evidence that something was accomplished.  And then you get to eat it.  And then everyone's happy.

So we start by making the dough.  It has very few ingredients and is the easiest part of the whole thing.

                                       -2 cups all-purpose flour

                                       -2 eggs

                                       -1 tsp. salt

                                       -3 tablespoons water

Here is where you can use some gadgets if you have them.  I have a stand mixer and for me that's the easiest thing to use.  I also have a food processor and it is equally as easy.  Anything that saves my wrists from kneading dough, I'm all about.  If you have neither of these gadgets, you use your counter top. 

 

For counter top mixing:

 Start by pouring the flour onto your counter top and make it look like a volcano.  Kind of looks like a mound with a little well in the top.  Then to the well, add your eggs, salt and water.  Using your hands, begin to fold the flour into the eggs until everything is incorporated and looks like a ball of dough.  It should not be crumbly so if it's too dry, add more water until it's nice and moist.

For food processor and stand mixing:

Add all ingredients to the bowl in the order listed.  For stand mixer people, use your dough hook attachment and mix until a dough forms.  For food processor people, "pulse" to mix until a dough forms.  Again, it should not be crumbly so if it's too dry, add more water until it's nice and moist.

Now it's time to start forming the noodles.  There is a myriad of ways you can do this but for all techniques, you start by rolling out your dough like you would pie dough.  Using a rolling pin and a well floured surface, roll it out until it is as thick as you would like your noodles to be.

Once the dough is as thick as you'd like your noodles, here is where you can use different techniques to get the actual noodle shape.  If you have a pasta machine or a pasta machine attachment for your stand mixer, that's the way to go.  If you do not have either of those gadgets, a good 'ol pizza cutter works just fine.  Take your rolled out dough and start slicing it into your desired width of noodle.

Sometimes you're in the mood for a short, wide noodle.

Sometimes you're in the mood for a long, skinny noodle.

Either way, get 'em cut up.  Then, take your cut noodles and lay them on a parchment lined cookie sheet to air dry.  You should let them dry for at least 1 hour but if you can let them dry longer, that's best.

Once they're dry you can portion them into freezer bags and freeze them for a later use.  Or you can eat them.  I like to boil them in chicken broth with some shredded chicken.  If need be, thicken the broth a little bit with some cornstarch...so yummy!  Fresh noodles don't take as long to boil as store bought noodles, so just taste the noodles as you boil them to check their done-ness.