Butternut & Parsley Pasta

Thanks to my friend Heather for sharing this recipe with our family! Love it!

Ingredients:
1 butternut squash, roasted then cubed
1/4 C olive oil
1 box whole wheat pasta (rigatoni, penne, etc)
1 bunch flat leaf parsley, stems and leaves chopped separately
4 cloves garlic, pressed
1 piece fresh ginger, peeled and grated
1 bunch green onions chopped, greens and whites separated
1 C chicken stock
3/4 C fresh Parmesan cheese

Directions:

Pre-heat the oven to 475°F. On a baking sheet, drizzle the squash with some olive oil. Roast until just tender and brown at the edges, about 17-20 minutes.

Meanwhile, cook the pasta according to package directions. Drain the pasta, but reserve 1 cup of the starchy cooking water.
Chop up your green onions, parsley and squash, remembering to separate the whites and greens and the leaves and stems.
 

While the pasta is cooking, heat 1/4 cup olive oil in a large skillet.  Add the parsley stems, garlic, ginger, and scallion whites; swirl for 2-3 minutes.

 Add the stock and reduce the heat to simmer. Add that cup of the pasta cooking water to the sauce.

 

 

Pour over your pasta, parsley leaves, scallion greens, squash and cheese. Stir to combine.

Both filling and delicious! 

 

 On this particular occasion we served ours with steamed broccoli, and chopped strawberries, bananas and grapes.

Mint Pesto Sauce

Thanks to my friend Heather for this pesto recipe!! It was enjoyed over whole wheat tortellini with snap peas! YUM!

Ingredients:
1 C fresh mint leaves (or more)
1 C fresh basil leaves
3 TBLS sliced almonds
2 tsp grated Parmasean cheese
1 tsp grated lemon rind
1/4 tsp ground black pepper
1/8 tsp salt
1 garlic clove

3 TBLS olive oil
1 TBLS lemon juice

Directions:
Combine all ingredients, except for the oil and lemon juice, in a food processor until well blended.  Whisk those two separately in another bowl and slowly add to the mixture.  Add a bit more olive oil if necessary to get desired consistency.  Enjoy over pasta or as a pizza sauce.

Ponzu noodle salad

Ingredients:
1 box whole wheat or brown rice linguine noodles
1/2 lb snow peas cut into matchsticks
3 carrots, peeled and cut into matchsticks
3 green onions
1/2 C chopped cilantro
Crushed red pepper flakes (optional heat)

Sauce:
     Zest and juice of 1 lemon
     Zest and juice of 1 lime
     2 TBLS rice vinegar
     2 TBLS molasses
     1/3 C soy sauce
Combine and whisk until smooth

Directions:
Boil noodles according to package directions, adding the carrots and snow peas the last minute or 2 of cooking.  Drain and place in a large bowl.  Add green onions, cilantro red pepper flakes and sauce.  Mix well and serve.

Thai Peanut Salad

I'm never gonna complain of my boys requesting to have this one for dinner!  Even if we just had it recently! :) So much good stuff in there! Glad we all love it!

Ingredients:
Salad:
8 oz whole grain linguine or spaghetti noodles
4-6 C shredded spinach
2 C thinly sliced purple cabbage
1/2 red pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot cut into matchsticks
1/2 cucumber, halved and sliced
3 green onions, diced
1/2 C raw cashews

Dressing:
1/2 C all natural peanut butter
1/4 C lime juice
2 tsp tahini
2 TBLS rice vinegar
1/4 C soy sauce
3 TBLS honey
2 cloves garlic
1 TBLS minced ginger
1/2 C rough chopped cilantro
1/2 C olive oil
1/4 tsp sea salt
Put all the dressing ingredients in a blender and blend until smooth.  Finger taste.  If too much citrus flavor, add a bit more honey for the sweet to mask the sour.

Directions:
Cook your linguine noodles according to package directions.  While noodles are boiling begin chopping all your veggies!
In a big serving bowl, toss all of your veggies, greens, peanuts, noodles and dressing together.  Sprinkle red pepper flakes on your own serving if you'd like to add some heat!

Tuna Pasta

This last week we tried four new recipes!  Even with the variety I feel we have, sometimes I still just want something "new."  This one was my favorite of the new tries, so I had to write it down.  This seemed to be a great "base" as well. I'm sure we could totally mix up the veggies or cheese for what we have on hand.  We all loved it, and I'm sure we'll be making it again!

Ingredients:
1 box whole wheat rotini pasta
2 TBLS butter
garlic salt, sprinkled on
3 cans of tuna, drained (15 ounces total)
1 tsp basil
1 jar roasted red peppers, drained and diced
1 package frozen green beans, thawed
2 tsp whole wheat flour
1 C milk
1-2 C shredded monteray jack cheese

Directions:
Cook pasta according to package directions, drain and set aside.
In a skillet over medium heat, add tuna, basil, and garlic salt and mix well.  Add diced peppers and green beans.  Mix well, and heat through.
In another pan heat the butter, add the flour, and whisk together.  Add milk and keep whisking until mixture begins to thicken. (White sauce) Add shredded cheese and stir until melted through and the flavor is right.  Add cheese until you reach your desired flavor.  Pour the cheese mixture over the noodles, and stir them to coat.  Then pour in the tuna and veggie mixture.  Mix it all up and enjoy warm!

Taco Lasagna

This is a fun twist on an old favorite!  Love finding new things that are a hit!  This ones a keeper for sure!

Ingredients:
1 lb ground turkey or beef
1/2 tsp celery salt
1/2 tsp cumin
1/2 tsp garlic
3/4 tsp onion salt
1 can La Victoria enchilada sauce (that's just a brand I know doesn't have added sugar)
1 can diced tomatoes
3/4 C salsa (we used our homemade.  HERDEZ is also a "safe" brand :)
1 can black beans, drained
whole wheat lasagna noodles
2 C cottage cheese
2 C Cheddar cheese, shredded

Directions:
In a skillet, brown turkey, or hamburger.  Drain grease then add the "taco seasoning" spices. (Celery, cumin, garlic and onion).
Preheat oven to 375 degrees.  In a bowl combine the enchilada sauce, diced tomatoes, salsa and black beans.  Add the cooked meat.
In the bottom of a 9X13 pan, layer half the UNCOOKED lasagna noodles.  Then 1 C of the cottage cheese then 1 C cheddar cheese.  Spoon half the sauce, meat and bean mixture on top. Then add another layer of UNCOOKED noodles, the rest of the cottage cheese, then 1 C cheddar cheese, and remaining meat sauce.  Bake for 45 minutes, or until noodles are tender.  Let stand 5 minutes before serving.

Chicken Artichoke, Red Pepper Pasta

I love it when I happen on "lost" recipes.  We haven't had this one in a long time.  Way overdue!  So yummy!

Ingredients:

1 box whole wheat pasta

1 jar marinated artichoke hearts, undrained

2-3 boneless skinless chicken breasts, diced

1 clove garlic, pressed

1-2 C mushrooms, chopped

1 jar roasted red peppers

3/4 C chicken broth

1/2 C dry white wine (substitute apple juice if not using wine)

1 TBLS cornstarch

salt and pepper to taste

Directions:

Cook and drain pasta according to package directions.  Drain the liquid from the artichokes into a large skillet.  Heat over medium-high heat.  Cook chicken in liquid, stirring occasionally for about 3 minutes.  Stir in the mushrooms and garlic, and cook until chicken is done.  Stir in artichokes and peppers.

In a medium bowl, mix broth, wine and cornstarch together until well blended.  Gradually stir the broth mixture into the chicken mixture.  Heat to boiling, stirring constantly.  Boil until thickened slightly.  Toss with the pasta, salt and pepper to taste.

(This picture is while it's thickening on the stovetop.)

Chicken Stroganuff

I love how light, yet filling this awesome dinner is!  I don't feel heavy and greasy like I used to after the "normal" stroganuff I was used to having. (made with condensed cream soups and sour cream alone)  Excellent find!


Ingredients:
3 TBLS butter
4 cloves garlic, pressed
1 lb boneless, skinless chicken breasts, cubed up
5 green onions, sliced
1/2 lb mushrooms, sliced
1/2 can diced tomatoes, drained
1 lb whole wheat egg noodles
1/2 C sour cream

Directions:
In a skillet over medium heat, melt butter.  Add garlic and saute. Add chicken, green onions and mushrooms. Cook until chicken is cooked and add the tomatoes.  Meanwhile, cook pasta according to package directions.
When chicken is done, add sour cream, salt and pepper to taste.  Spoon chicken over pasta and serve.

Chicken Noodle Soup

I LOVE this recipe from my friend Michelle.  The lemon juice flavor makes it different than all the other chicken noodle soups I have ever had and I love it!  Jaden always has at least 2 bowls!  This is a hit in our home!

Ingredients:
6 TBLS butter
1/2 C Whole Wheat flour
6 C chicken broth
carrots (we counted 40 baby ones) sliced
celery (we used 4, sliced)
6 oz Harvest Healthy multi-grain egg noodles
2 C cooked chicken,shredded
6 TBLS lemon juice
4 tsp dried tarragon

Directions:
Cook noodles according to package directions.  Drain and set aside.  In a soup pot melt butter, and whisk in flour.  Cook on medium heat until the mixture starts to bubble.  Add chicken broth, celery and carrots.  Stir until mixture boils and thickens slightly. (and the celery and carrots are done to your liking.)  Add noodles, chicken, lemon juice and tarragon.  Stir until heated through.

Pasta Bake

Ingredients:
1 lb whole wheat pasta
1 1/2 TBLS olive oil
1 onion, chopped
4 cloves garlic, pressed
1 tsp rosemary
3/4 C sour cream
3/4 C cottage cheese
1 lb ground beef (or turkey)
1 jar spaghetti sauce (Hunt's Garlic & Herb has NO ADDED SUGARS!)
8 oz Provolone cheese
6-8 oz mozzarella cheese, shredded

Directions:
Preheat oven to 350 degrees.
Prepare pasta according to package directions.  In a skillet, heat olive oil and saute onion until translucent.  Add garlic and rosemary, remove from pan and set aside.  Meanwhile, in a small bowl, mix the sour cream and cottage cheese together and set aside.
In that same skillet, cook the beef until crumbly and brown.  Drain off the grease.
Return the onion mixture back to the skillet.  Add the spaghetti sauce and put on low heat to simmer.
In a 9X13 pan, start layering.  Spread half the sauce on the bottom of the pan, then layer half the pasta, then half the sour cream mixture, half the provolone cheese, then repeat.  Sauce, pasta, sour cream mixture, cheese.  Top with mozzarella.
Bake for 20 minutes, or until heated through.

Best Mac and Cheese Ever

"That's the best Mac & Cheese I've ever had without a doubt!"  This is what Christian said the first time we had this.  Needless to say, we have it often!


Ingredients:
1 box of whole wheat pasta, cooked
1 jar spaghetti sauce (Hunts-Garlic and Herb has NO ADDED SUGAR)UPDATE!!! They have recently added sugar! Now we get Kroger's Garlic and Herb!
1 C sour cream
8 oz provolone cheese
8 oz mozzarella cheese, shredded
1/2 C Romano cheese, grated

Directions:
Preheat oven to 350.  In a large mixing bowl toss together the pasta, spaghetti sauce and sour cream.  Put half the mixture into a 9X13 pan.  Layer half the provolone cheese slices, and sprinkle on half the mozzarella and half the Romano cheese.  Layer remaining pasta on top and then the cheeses again.  Bake for 30 minutes or until bubbly.

Cincinnati Chili

Ingredients:
1 TBLS olive oil
1/2 small green pepper, chopped
1 onion, chopped and divided
2 cloves garlic, pressed
1 16oz can diced tomatoes, undrained
1 16oz can tomato sauce
1 6oz can tomato paste
1 C water
2 cans red kidney beans or 2 C soaked kidney beans
1 TBLS chili powder
1/4 tsp cinnamon
1 lb whole wheat spaghetti noodles
cheddar cheese, shredded

Directions:
In a large pot, heat olive oil over medium-high heat and saute green peppers and half the onion until golden.  Add garlic and saute 1 more minute.
Stir in tomatoes with juice, tomato sauce, tomato paste, water, kidney beans, chili powder and cinnamon.  Bring to a boil, reduce heat, cover and simmer for 30 minutes.
Meanwhile, cook pasta according to package directions.  Drain and set aside, keeping warm.
Serve chili over spaghetti: sprinkle with cheese and remaining onions.

Ginger Beef pasta stir fry

Ingredients:
1 TBLS olive oil
1 lb steak sliced into strips
4 tsp fresh grated gingerroot
2 pkg frozen stir fry (we like a blend that has broccoli, red peppers, water chestnuts, green beans, and mini corn cobs) use whatever is your favorite.
1 box whole wheat pasta (again, your favorite, rotini, penne, etc)
6 TBLS real peanut butter
6 TBLS green onions, chopped
1/2 C soy sauce
1 tsp red pepper flakes (optional)

Directions:
In a wok or skillet, heat oil and saute beef with the ginger until done to your liking.  Remove meat, and put in a bowl in the microwave to stay warm.  Add veggies to the skillet, and saute till crisp-tender.
Meanwhile, cook noodles according to package directions, drain and return to pot.
Add the peanut butter, green onions, soy sauce and red pepper flakes to the hot noodles.  Add beef and vegetables, toss well and serve.

Baked Skillet Lasagna

Ingredients:
1 lb ground beef
1 C oats
1 jar spaghetti sauce
1 C cottage cheese
1 box whole wheat pasta (penne, spiral, macaroni whatever you like and can find!) cooked
1 C mozzarella cheese, grated
1/4 C Romano cheese, grated

Directions:
Preheat oven to 350 degrees.
In a skillet, cook the beef until browned and crumbled.  Drain grease.  Add oats to beef and stir well to incorporate.  Add spaghetti sauce, cottage cheese, and cooked pasta to the beef and mix well.  Pour into a 9X13 casserole dish and top with mozzarella and Romano cheese.  Bake for 20-30 minutes or until hot and cheese is melted!

Chicken Chow Mein

In this recipe you will spend most of your time chopping up veggies and chicken.  But once ready, it all gets thrown together very quickly.  If you opt to use the purple cabbage as we did this particular time, just know that any leftovers will be more purple the next day (noodles, chicken, etc) :)  The green cabbage doesn't "stain" the other food!  Makes quite a bit!


Ingredients:
8 oz whole wheat linguine
3 tsp olive oil
5 TBLS chicken broth
5 TBLS soy sauce
1 1/2 tsp cornstarch
1/8 tsp black pepper
1 TBLS olive oil
2 cloves garlic, pressed
4-5 boneless, skinless chicken breasts, cubed
3 C shredded cabbage (green or purple)
3 carrots, shredded
1 1/2 C fresh mushrooms, sliced
1 onion, chopped

Directions:
Cook pasta according to package directions.  Transfer pasta to a large bowl, add the 3tsp oil and toss until coated.  In a small bowl, stir together the broth, soy sauce, cornstarch and pepper; set aside.
In a skillet or wok, heat olive oil over medium-high heat.  Add garlic and stir fry for 30 seconds.
Add chicken and cook until no longer pink inside.  Remove chicken from wok and keep warm.
Add cabbage, carrots, mushrooms, and onions to the wok and continue to stir-fry until cabbage is "done to your liking."  Add broth mixture to the skillet, mix well and return chicken too; mix and heat through.

I always think the veggies look so pretty cooking in the wok!

And here is a picture of it with the green cabbage as well!

Pretty Pasta Salad

Ingredients:

1 box pasta

3 carrots, peeled and sliced

3 3/4 C broccoli florets (we use frozen)

1 red pepper diced

1 small red onion, minced

1 C frozen corn

3 TBLS olive oil

4 cloves garlic, pressed

2 tsp basil

1 package provolone cheese, or some cubed up mozzarella if you like that better.

Directions:

Prepare pasta, drain and set aside. Meanwhile steam broccoli, carrots and corn all together. When the broccoli is done, they are all pretty good. Place the veggies in a large bowl with the diced red pepper, and red onion. Add remaining ingredients and mix well. Add pasta to bowl and toss. (we sometimes add chicken to this dish, just cube up and season with italian seasoning while it cooks in a pan on the stove) Makes a ton! Great leftovers as well. We like it chilled, so right out of the fridge is great too.  It gets a little dry after sitting in the fridge for a while. But a tiny bit of olive oil will fix that right up!