I love finding ways of putting veggies into food. Things like squash, pumpkin, and other veggies are so good and can be pretty easy to *hide*. Although my kids are really pretty good at eating their veggies I still like finding ways that make it a bit easier for them to eat even more . This was another way to do just that - and using butternut squash, which I love.
Stuffed Pasta Shells (from Original Fast Foods)
1 lb large whole grain pasta shells
2 butternut squash, peeled and cubed (I only used 1 squash)
2 cups apple juice (fresh) - I did not use fresh
Cook pasta shells, rinse and drain and set aside to cool while squash is cooking. Combine squash and apple juice in saucepan and cook until tender. Add contents to a blender and blend until creamy. Spoon mixture into cooled pasta shells and place into baking dish and cover with tomato walnut sauce (I just used spaghetti sauce but you can find the recipe HERE). Bake at 350 for 30 minutes and Enjoy!
I cooked the squash in the oven first to soften it. Cutting in half lengthwise, spoon out the *guts* and lay face down on a sprayed (pam) cookie sheet. Cooke for 15-20 minutes at 350. Let cool and skin and cube. Cook in apple juice and blend as described. So the shells we bought were not really *stuffable* so instead I just mixed the squash/apple juice mixture in with the spaghetti sauce. And I topped with a bit of cheese because, well cheese makes everything taste better. LOL
AWESOME!!! It was seriously awesome! My daughter asked for seconds and both my friend and I had a small side of it with our Tabbouleh. I'm really excited about this - considering the only other way I cook butternut squash is with butter and brown sugar - DELISH but definitely not *healthy*. LOL
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Wednesday, October 14, 2009
Monday, October 12, 2009
Stuffed Pasta Shells
I'll be trying this Wednesday for Lunch for the kids I think....and possibly for dinner too with a couple of sides.
This comes from the Original Fast Foods book. I'll let you know any changes once I make it :)
1 lb large whole grain pasta shells
2 butternut squash, peeled and cubed
2 cups apple juice (fresh)
Cook pasta shells, rinse and drain and set aside to cool while squash is cooking. Combine squash and apple juice in a saucepan and cook until tender. Add contents to blender and blend until creamy. Spoon the squash mixture into cooled pasta shells. Place stuffed pasta shells into baking dish and cover with tomato walnut sauce (they have a recipe for this, I'll likely be using regular tomato sauce). Bake at 350 for 30 minutes....I'll also probably put some cheese on as well....but we'll see..
Rating to come :)
This comes from the Original Fast Foods book. I'll let you know any changes once I make it :)
1 lb large whole grain pasta shells
2 butternut squash, peeled and cubed
2 cups apple juice (fresh)
Cook pasta shells, rinse and drain and set aside to cool while squash is cooking. Combine squash and apple juice in a saucepan and cook until tender. Add contents to blender and blend until creamy. Spoon the squash mixture into cooled pasta shells. Place stuffed pasta shells into baking dish and cover with tomato walnut sauce (they have a recipe for this, I'll likely be using regular tomato sauce). Bake at 350 for 30 minutes....I'll also probably put some cheese on as well....but we'll see..
Rating to come :)
Tuesday, April 28, 2009
Turkey Casserole
This all started with leftover turkey that we froze....if you're like me the thought of freezing and thawing turkey is really unappealing and bordering on gross. But surprisingly, it thaws perfectly, as though it was never even frozen at all. *strange* But we have about 6 cups in each ziploc which makes A LOT of sandwiches....There are a few options - Turkey Roll ups (ooo have I not put that on here? I'll have to check) or this new casserole that Brent really enjoys. So this was actually the second time I've made it...
16 oz (2 cups) uncooked spaghetti (I used macaroni the first time and shells the second time)
1/2 cup butter (I used 4 Tbsp)
1/2 cup flour (I used 1/3)
3 cups chicken broth (I used 2 cups)
2 cups of milk (the first time I used 1 cup milk and 1 cup 1/2 and 1/2 cream)
1 2/3 cup grated parm (I use about half parm and half shredded cheddar)
4 cups cooked turkey cut into small chunks (can also be made with chicken)
1/2 onion diced
2 garlic cloves diced
sliced mushrooms (about 4 - more or less if you want)
frozen peas (about 1 cup)
Cook pasta. In a pan sautee the onion and garlic in olive oil (or butter if you want). Add mushrooms and peas until soft. In a pot melt the butter and add flour, mixing well. Add chicken broth and milk. Mix well - will thicken as it heats. Add cheese and stir until melted. Add turkey :)
In a 9x13 casserole dish pour pasta and mix in sauteed veggies. Pour sauce and turkey mixture on top and cover with bread crumbs (if you don't have bread crumbs you can either crumble bread or smash crackers - ritz are great for topping). Bake for 40 minutes at 350 and ENJOY!! :D
SERIOUSLY SCRUMPTIOUS RATING: 4 STARS
16 oz (2 cups) uncooked spaghetti (I used macaroni the first time and shells the second time)
1/2 cup butter (I used 4 Tbsp)
1/2 cup flour (I used 1/3)
3 cups chicken broth (I used 2 cups)
2 cups of milk (the first time I used 1 cup milk and 1 cup 1/2 and 1/2 cream)
1 2/3 cup grated parm (I use about half parm and half shredded cheddar)
4 cups cooked turkey cut into small chunks (can also be made with chicken)
1/2 onion diced
2 garlic cloves diced
sliced mushrooms (about 4 - more or less if you want)
frozen peas (about 1 cup)
Cook pasta. In a pan sautee the onion and garlic in olive oil (or butter if you want). Add mushrooms and peas until soft. In a pot melt the butter and add flour, mixing well. Add chicken broth and milk. Mix well - will thicken as it heats. Add cheese and stir until melted. Add turkey :)
In a 9x13 casserole dish pour pasta and mix in sauteed veggies. Pour sauce and turkey mixture on top and cover with bread crumbs (if you don't have bread crumbs you can either crumble bread or smash crackers - ritz are great for topping). Bake for 40 minutes at 350 and ENJOY!! :D
SERIOUSLY SCRUMPTIOUS RATING: 4 STARS
Friday, March 13, 2009
Ah, Lasagna...
This is the lasagna I grew up with....and it's still (to me) the best I've tasted. Although we did have lasagna at some friends house a couple years ago that was the next best :)
It's so simple and really pretty quick....And soooo yummy!
Brown 1 lb ground beef (sometimes I throw in a diced onion and some diced garlic), drain
Add spaghetti sauce (we use president's choice with mushrooms, or prego because lately it's been cheaper than the pc one)
add some water
I always sprinkle in some parmesan cheese, italian seasoning, and garlic powder
*yes this is the same as my spaghetti sauce*
Mix in a separate bowl:
1 large cottage cheese
2 eggs
about 1/4 - 1/3 cup parmesan cheese
Cook lasagna noodles (I used the no cook ones once and I do not like them at all....so if I get them by accident I cook them anyways first!)
You'll need 9 noodles for a 9x13 pan - I always cook 10 just because at least 1 seems to get stuck to the bottom or something...lol
Add a thin layer of sauce to the bottom of the pan (so noodles don't stick) and top with 3 cooked lasagna noodles. Top with half of cottage cheese mixture and half of meatsauce. You can also add some shredded mozzarella here if you want for extra cheesyness. Top with 3 more lasagna noodles, then remaining cottage cheese mixture and meatsauce (sometimes there is a little leftover so I just save it for some noodles and sauce the next day for the kids or something). Top with last 3 lasagna noodles and cover with shredded mozzarella. Bake at 350 until cheese is bubble....if you've made everything fresh, about 30 minutes. I like to broil it for the last few minutes too...If you've made the meatsauce earlier in the day, cook the lasagna for about an hour :)
Add a caesar salad and garlic bread and it's awesome! I also made my sweet potatoes just because I LOVE them....lol
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
p.s. I have never really considered lasagna a *casserole* but it really is, so I included that in the labels :)
It's so simple and really pretty quick....And soooo yummy!
Brown 1 lb ground beef (sometimes I throw in a diced onion and some diced garlic), drain
Add spaghetti sauce (we use president's choice with mushrooms, or prego because lately it's been cheaper than the pc one)
add some water
I always sprinkle in some parmesan cheese, italian seasoning, and garlic powder
*yes this is the same as my spaghetti sauce*
Mix in a separate bowl:
1 large cottage cheese
2 eggs
about 1/4 - 1/3 cup parmesan cheese
Cook lasagna noodles (I used the no cook ones once and I do not like them at all....so if I get them by accident I cook them anyways first!)
You'll need 9 noodles for a 9x13 pan - I always cook 10 just because at least 1 seems to get stuck to the bottom or something...lol
Add a thin layer of sauce to the bottom of the pan (so noodles don't stick) and top with 3 cooked lasagna noodles. Top with half of cottage cheese mixture and half of meatsauce. You can also add some shredded mozzarella here if you want for extra cheesyness. Top with 3 more lasagna noodles, then remaining cottage cheese mixture and meatsauce (sometimes there is a little leftover so I just save it for some noodles and sauce the next day for the kids or something). Top with last 3 lasagna noodles and cover with shredded mozzarella. Bake at 350 until cheese is bubble....if you've made everything fresh, about 30 minutes. I like to broil it for the last few minutes too...If you've made the meatsauce earlier in the day, cook the lasagna for about an hour :)
Add a caesar salad and garlic bread and it's awesome! I also made my sweet potatoes just because I LOVE them....lol
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
p.s. I have never really considered lasagna a *casserole* but it really is, so I included that in the labels :)
Thursday, March 5, 2009
Vegetarian, but definitely not vegan...
On today's menu....Spinach and Cheese Manicotti, Caesar Salad, and Garlic Bread!
The Manicotti is the only *new* recipe so here it goes....
Filling:
1 (15oz) container of Ricotta Cheese
1 (10oz) package of frozen, chopped spinach - thawed and squeezed dry (I only use about 3/4 of the spinach)
1/2 cup minced onion (that handy chopper again)
1 egg
2 tsp minced fresh parsley (I use dried)
1/2 tsp pepper
1/4 tsp garlic powder (I also add 1 minced clove of garlic when I mince the onion in the handy chopper)
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese (I just use regular parm cheese....I don't buy a block of it)
Mix together in a bowl. Cook Manicotti noodles - Add half of them to a pot of boiling water for 6 minutes. Take out and put in strainer and add remaining noodles to pot. 6 minutes...this makes them soft enough that they don't take forever to cook AND they are still really easy to fill!
Mix together (I use a large measuring cup because it's easy to pour from):
26 oz spaghetti sauce
1 1/2 cups water
Pour a little sauce onto bottom of casserole dish so noodles don't stick. Place filled manicotti shells in a single layer and pour remaining sauce overtop. Bake for 45-50 minutes at 350. Top with 1/4 cup parmesan and 1/2 cup shredded mozzarella. I usually turn off the oven and just let it sit in the oven for 10-15 minutes while I get the rest of the supper put together.
SERIOUSLY SCRUMPTIOUS RATING: (will let you know...it's not the first time I've made it, but the first time I've eaten it with a rating in mind. obviously it's good enough to make again though!)
Okay so the final rating is 3.5 STARS....this is a dish I personally really enjoy, although I couldn't say it's a 5 STAR dish....it's not my husband's favorite but he'll eat it (he eats anything) - but he was also looking for more after supper as it wasn't *satisfying*. We had Tara over for supper as well..She liked it but wasn't raving about it....So I imagine they would both give it a 3. I make this dish about once a year (maybe twice) - it'll probably stay that way. I much prefer to make a meal my husband LOVES...this will be saved for *just me* nights :)
The Manicotti is the only *new* recipe so here it goes....
Filling:
1 (15oz) container of Ricotta Cheese
1 (10oz) package of frozen, chopped spinach - thawed and squeezed dry (I only use about 3/4 of the spinach)
1/2 cup minced onion (that handy chopper again)
1 egg
2 tsp minced fresh parsley (I use dried)
1/2 tsp pepper
1/4 tsp garlic powder (I also add 1 minced clove of garlic when I mince the onion in the handy chopper)
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese (I just use regular parm cheese....I don't buy a block of it)
Mix together in a bowl. Cook Manicotti noodles - Add half of them to a pot of boiling water for 6 minutes. Take out and put in strainer and add remaining noodles to pot. 6 minutes...this makes them soft enough that they don't take forever to cook AND they are still really easy to fill!
Mix together (I use a large measuring cup because it's easy to pour from):
26 oz spaghetti sauce
1 1/2 cups water
Pour a little sauce onto bottom of casserole dish so noodles don't stick. Place filled manicotti shells in a single layer and pour remaining sauce overtop. Bake for 45-50 minutes at 350. Top with 1/4 cup parmesan and 1/2 cup shredded mozzarella. I usually turn off the oven and just let it sit in the oven for 10-15 minutes while I get the rest of the supper put together.
SERIOUSLY SCRUMPTIOUS RATING: (will let you know...it's not the first time I've made it, but the first time I've eaten it with a rating in mind. obviously it's good enough to make again though!)
Okay so the final rating is 3.5 STARS....this is a dish I personally really enjoy, although I couldn't say it's a 5 STAR dish....it's not my husband's favorite but he'll eat it (he eats anything) - but he was also looking for more after supper as it wasn't *satisfying*. We had Tara over for supper as well..She liked it but wasn't raving about it....So I imagine they would both give it a 3. I make this dish about once a year (maybe twice) - it'll probably stay that way. I much prefer to make a meal my husband LOVES...this will be saved for *just me* nights :)
Tuesday, March 3, 2009
what's cooking?
So what do you cook for supper on a busy day when you are out of the house pretty much ALL day? let's think....I haven't always been great at planning ahead nor have I always made it a priority to have an actual *meal* for supper. But in the past month or so I have changed that...my grocery shopping has changed, my cooking has changed...and honestly meal time overall has changed. And I LOVE it. One of my goals for this year is to keep this up and to make each meal count....making it well balanced and full of variety. I didn't completely succeed with this tonight but I at least made dinner :) I feel like a better wife and mother when I make dinner...when I know what we are having and it's either ready or near ready when my husband comes home from work. And it's been an awesome way to help our daughter (and son to be honest) try more foods. There are things she doesn't like (sweet potatoes for example) and that's okay, but at least she tried it. Turns out, she LOVES the hot potato salad...(of course anything *salad* and she loves it. lol). So I took the kids to my in laws for the day today but had to be back by 530 in time to fix supper and be ready for a nutrition course I'm taking with 5 other friends! So, thinking ahead this morning (I love it when I do that), I took out some hamburger to let it thaw.
Nothing fancy for supper - I just planned spaghetti....but it's filling and delicious and everyone loves it. I ended up getting home at 545pm which left 30 minutes to make supper and get ready (I ate on the way...thankfully Tara drives!!). I'm grateful for an extremely helpful husband as well who filled in the gaps where I needed help.
First I got the spaghetti going so it would be ready in time. Then we cooked the hamburger (by we, I mean my husband. lol) and added the spaghettic sauce (prego with mushrooms...surprisingly it's been cheaper than the president's choice brand the last few times). I also sprinkle in some garlic powder, parmesan cheese, and italian seasoning. And my husband grew up always putting grated cheese on top so we do that now too :)
I personally prefer sauteed veggies and sauce (so meatless). I sautee onions, celery, carrots (soo good), zucchini, mushrooms, and red peppers. I pour the sauce and *cook* it with the veggies (once soft) and add garlic powder, parmesan cheese, and a little bit of italian seasoning. Then I pour it over my spaghetti and add the grated cheddar. It's sooo yummy...and filling.
Normally I would have made garlic toast and a salad, but there just wasn't time tonight (those extra 15 minutes would have really helped) and I know, that although my husband loves salad, it wasn't a huge deal not to have one.
So that's what's cooking...
SERIOUSLY SCRUMPTIOUS RATING: 4 STARS
Nothing fancy for supper - I just planned spaghetti....but it's filling and delicious and everyone loves it. I ended up getting home at 545pm which left 30 minutes to make supper and get ready (I ate on the way...thankfully Tara drives!!). I'm grateful for an extremely helpful husband as well who filled in the gaps where I needed help.
First I got the spaghetti going so it would be ready in time. Then we cooked the hamburger (by we, I mean my husband. lol) and added the spaghettic sauce (prego with mushrooms...surprisingly it's been cheaper than the president's choice brand the last few times). I also sprinkle in some garlic powder, parmesan cheese, and italian seasoning. And my husband grew up always putting grated cheese on top so we do that now too :)
I personally prefer sauteed veggies and sauce (so meatless). I sautee onions, celery, carrots (soo good), zucchini, mushrooms, and red peppers. I pour the sauce and *cook* it with the veggies (once soft) and add garlic powder, parmesan cheese, and a little bit of italian seasoning. Then I pour it over my spaghetti and add the grated cheddar. It's sooo yummy...and filling.
Normally I would have made garlic toast and a salad, but there just wasn't time tonight (those extra 15 minutes would have really helped) and I know, that although my husband loves salad, it wasn't a huge deal not to have one.
So that's what's cooking...
SERIOUSLY SCRUMPTIOUS RATING: 4 STARS
Subscribe to:
Posts (Atom)
