Baked Penne with Ham and Broccoli

This is an updated version of classic macaroni and cheese.

Ingredients:

• 1 cup of chopped ham (you may use the leftovers from the Ham Steak Dinner)
• 8 ounces of whole wheat penne pasta
• 2 cups of chopped broccoli florets
• ½ cup of Italian bread crumbs
• 2 tablespoons of butter
• 3 cups of non-fat milk
• 3 cups of grated Cheddar cheese
• 1 teaspoon paprika

Preparation:
Cook the penne in boiling water according to package directions.
During the last three minutes, add the broccoli.
Drain and leave in the pan.
In another pan, melt the butter.
Add the bread crumbs and stir.
Add the non-fat milk and whisk in the paprika until it is scalding.
Add the cheese and continue to stir until it is smooth and creamy.
Pour the cheese mixture over the penne mixture and toss to coat.
Spray a casserole dish with cooking spray.
Place the penne and cheese mixture in the casserole dish.
Bake at 375 degrees for 25 minutes.



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Fusilli Primavera Change it up One Pot Meal

This versatile one dish meal is filling and satisfying. The recipe can be easily changed by substituting white Alfredo sauce for the pesto sauce. You can also change the vegetables to your favorites or use another type of pasta. Add a little chopped bacon, chicken, or ham if you want to add meat to the meal.

Ingredients:

• 1 pound of fusilli or rotini pasta
• 4 green onions, chopped
• 1 teaspoon chopped garlic, or one clove of garlic, chopped
• ½ package of frozen sugar snap peas
• ½ package of broccoli florets
• 1 fresh zucchini, chopped
• ½ cup of pesto sauce from a jar or use my easy basil pesto sauce
• 1 pint of cherry tomatoes
• ½ cup of grated Parmesan cheese
• 1 tablespoon of olive oil
• 1 tablespoon of butter

Preparation:
Cook the fusilli in boiling water according to package directions.
In a pan, heat the olive oil and butter.
Cook the garlic, onions, and zucchini for about 2 minutes, just until heated through.
Cook the sugar snap peas and the broccoli florets in the microwave.
Drain the pasta.
Add the cooked vegetables, the cherry tomatoes, and the pesto to the pasta.
Toss to coat.
Sprinkle with Parmesan cheese and serve immediately.

Photo/Lilhelen on Flickr



More great recipes are at my Sacramento Easy Meals Examiner website.

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Country French Pork Chops with Orzo Pasta

The secret to good chops is letting them cook over low heat for a long time. Cooked too quickly, they will be tough, and cooking over too high heat will make them dry. Plan on at least an hour to prepare this meal, although most of it will be letting the chops simmer.

Ingredients

• 1 tablespoon olive oil
• 4 loin chops, about ¾ inch thick
• 1 cup dry white wine such as Chardonnay
• 1 bay leaf
• 1 clove of garlic, crushed
• 1 can of diced tomatoes
• 1 small can sliced black olives
• 1 tablespoon of capers
• 1 tablespoon of Dijon style mustard
• Parsley for garnish
• 1 pound of orzo
• 2 cups of chopped summer squash such as zucchini or crookneck
• Salt and pepper

Preparation
Heat the olive oil in a skillet and add the garlic to brown.
Place the chops in the skillet and sear both sides.
Turn the heat to medium low and add the white wine and the bay leaf.
Simmer the chops over low heat for 35-40 minutes.
Ad the tomatoes, olives, capers, and mustard and continue to simmer for another 15-20 minutes.
Cook the orzo in boiling water according to package directions.
Drain the water into another pan and use it to cook the squash for 3 minutes, just until crisp tender.
Stir the squash into the orzo pasta and add salt and pepper to taste.
Remove the bay leaf from the pork chop pan.
Place the orzo on a plate and top with one pork chop and a spoonful of tomatoes.
Garnish with chopped parsley.

Lemon and Basil Creamy Pasta

This dish goes together in a flash and tastes impressive. The rigatoni is a big pasta, perfect for scooping up the creamy sauce.

Ingredients:

• 1 pound rigatoni
• 1 small bunch of asparagus, trimmed
• 1 small bag of broccoli
• 1 cup of heavy cream
• 1 tablespoon basil (fresh if you have it, otherwise 1 teaspoon dried)
• 1 cup grated Parmesan cheese
• Zest of ½ of a lemon

Preparation:
Boil water for the rigatoni and cook it 15 minutes or according to package directions.
During the last 4 minutes, add the trimmed asparagus and broccoli to the boiling pasta water.
Stir together the cream, basil, parmesan, and lemon zest.
Drain the pasta and vegetables.
Add the cream sauce to the pasta and toss to coat. Serve immediately.

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Alfredo Chicken and Vegetable Linguini

Dinner in 15 minutes? You betcha!

Ingredients:
1 pound chicken breast tenderloins
1 tablespoon of butter
1 clove of garlic, crushed
1 small bag of frozen stir-fry vegetables
1 jar of Alfredo sauce
1 pound of linguini
Grated Parmesan cheese for topping

Preparation:
Cook the linguini in boiling water according to package directions.
Melt the butter in a pan and cook the garlic in it for two minutes.
Cook the chicken in the butter and garlic until browned and cooked through.
Add the stir-fry vegetables and the Alfredo sauce.
Drain the linguini and stir into the chicken mixture.
Serve immediately with grated Parmesan cheese.

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Ravioli and Spinach Gratin

Ingredients
1 small package of frozen ravioli
1 jar of pasta sauce
1 small package of frozen spinach
1 cup of Mozzarella cheese
Olive oil cooking spray
Parmesan cheese and parsley for garnish

Preparation
Cook the ravioli in boiling water according to package directions.
Drain the pasta and lay on paper towels to dry.
Thaw the spinach and squeeze all the moisture out using paper towels.
Spray a casserole dish with olive oil cooking spray.
Lay the spinach on the bottom of the casserole.
Place half the ravioli on the spinach.
Pour half the pasta sauce over it.
Spread half the cheese on it.
Repeat the layers with the rest of the ravioli, sauce, and cheese.
Bake in a 350 degree oven for 15 minutes until the cheese is melted.
Garnish with Parmesan cheese and parsley.

Photo/Suzanne Pitner, DinnerMagic

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Pasta Primavera with Turkey

This pasta is so quick to fix, you'll be tempted to make it every week on pasta night.

Ingredients:
2 cups of turkey, cut into chunks
2 cups chopped broccoli florets
1/2 red bell pepper chopped fine
2 carrots, grated
½ cup of mozzarella
½ cup of parmesan
¼ cup of butter
1 Tbsp of flour
Salt and pepper
1 teaspoon crushed garlic, or one crushed garlic clove
1 can of skim evaporated milk
1 pound of fusilli pasta

Preparation:
Set the table with pasta bowls.
Put water on to boil for the pasta.
Make the cheese sauce by melting the butter in a pan.
Add the flour, and stir until it is mixed.
Gradually stir in the evaporated milk until the mixture reaches the creamy consistency of a sauce.
Add the garlic.
Stir in the cheeses to the white sauce until they melt and add a dash of salt and pepper.
Put the pasta in the pot to boil.
One minute before the pasta is done, throw the broccoli and carrots in with it.
Drain the pasta and vegetables. Return them to the pasta pot.
Pour the sauce over the top of the pasta.
Add the turkey chunks and stir until the pasta is well coated and the turkey is heated through.
Serve in bowls with extra cheese to garnish the top.

Photo/Lilhelen on Flickr

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Chicken Tortellini Alfredo and Amaretto Pears

This dish whips up in no time at all. Using premade tortellini and a jar of alfredo sauce makes it go quick.

Ingredients:

• 1 pound of chicken breast tenderloins
• 2 tablespoons of olive oil
• 1 package of frozen or refrigerated cheese tortellini
• 1 jar of alfredo sauce
• 1 bag of fresh spinach
• 2 pears cut into bite sized pieces
• 1 tablespoon of amaretto
• Whipped cream

Preparation:

Cook the tortellini in boiling water or according to package directions.
Cook the chicken tenderloins over high heat in 1 tablespoon of olive oil.
Remove from heat, add one tablespoon of olive oil to the pan.
Cook the spinach in the olive oil until wilted.
Cut the chicken into small pieces.
Remove the spinach and place on a serving plate with high sides. (A pie pan will do.)
Put the chicken and tortellini in a pan and cover with the alfredo sauce to warm through.
Pour the amaretto over the pears and toss to coat.
Place the pears in a dessert dish and put a dollop of whipped cream on top.
Place the chicken tortellini in sauce on top of the spinach.

Have a wonderful dinner!

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Lasagna Florentine in the Crock Pot

Caesar Salad

Ingredients:
Barilla square lasagna noodles, or lasagna noodles cut into pieces to fit crockpot
2 cooked and chopped chicken breasts
1 pkg (10 oz.) frozen spinach
1 chopped onion
1 cup grated Mozzarella
2 cans cream of chicken soup
8 oz. non fat sour cream
1 pkg Hidden Valley Ranch Mix
1/2 cup grated Parmesan
Cooking spray
1 heart of romaine, chopped
Garlic croutons
Caesar Salad Dressing homemade

Preparation:
Spray the crock pot with cooking spray.
Defrost the spinach and squeeze the liquid out using a colander.
Stir together the soup, the sour cream, the ranch mix, the onion, the spinach, and the chicken.
Lay two lasagna noodles on the bottom of the crock pot.
Spread 1/4 of the mixture over the noodles. Sprinkle with 1/4 of the Mozzarella.
Repeat steps 4 and 5 until the mixture and cheese are gone. You will have 4 layers.
Sprinkle the top with 1/2 the Parmesan cheese. Save the rest of the Parmesan to use at the dinner table.
Cover and cook on low 8 hours.

Just before dinner, toss the romaine lettuce with the croutons. Sprinkle with Parmesan. Toss with just enough Caesar dressing to coat the lettuce.

Hearty Macaroni and Cheese with Bacon

Chopped Salad



Ingredients:
1 lb elbow macaroni
½ lb cheddar cheese
½ lb cooked bacon, chopped (I buy the microwave bacon in a box)
4 green onions, chopped
1 Tbsp butter
1 Tbsp flour
1 tsp salt
½ tsp pepper
½ cup half and half
½ head of iceberg lettuce, chopped
1 cup of spinach, chopped
1 tomato, chopped
1 hard boiled egg, chopped
1 avocado, diced
1 can of black olives, sliced
Italian dressing

Preparation:
Toss the chopped lettuce and spinach with 2 Tbsp Italian dressing.
Place the lettuce in a bowl and layer the chopped ingredients on top.
Boil water and cook the macaroni according to the package directions.
While the macaroni cooks, melt the butter in a pan.
Add the flour to the melted butter, then the salt and pepper. Gradually stir in the cream until the sauce becomes thin enough to stir easily. You may need to add a touch more cream.
Stir in the cheese until melted.
Drain the macaroni. Stir the macaroni, green onions, and bacon into the cheese sauce.
Serve immediately while hot.

Scallops with Vermicelli

Scallops with Vermicelli
Steamed Lemon Asparagus or Favorite Green Vegetable

Ingredients:
1 lb of scallops
2 Tbsp lemon juice
¼ cup fresh chopped basil
1 onion, chopped
1 clove of garlic, crushed
1 Tbsp olive oil
2 Tbsp butter
2 Tbsp flour
½ cup cream
½ cup mlk
1 cup shredded Italian cheese mix (Parmesan, romano, asiago.)
1 tsp Italian seasoning
1 lb vermicelli
1 bunch of fresh asparagus, ends trimmed
1 lemon

Preparation:
Heat water to boil to cook the vermicelli. Cook according to the package.
Cook the onion and garlic in the olive oil. Add the scallops and cook until opaque. Set aside.
Make the cream sauce. Melt the butter over medium heat, stir in the flour. Gradually add the cream and milk with a whisk until smooth. Add the cheese, and Italian seasoning. Stir until melted. Keep warm.
Heat a small amount of water in a frying pan. Lay the aparagus across the pan and steam until slightly tender.
Add the scallops and onions to the cheesy sauce.
Drain the vermicelli.
Serve the scallops in sauce over the vermicelli. Sprinkle the chopped, fresh basil on top.
Serve the asparagus with the zest from the lemon on top.
Serve a bowl of lemon wedges on the side.

Four Cheese Macaroni in the Crock Pot

Four Cheese Macaroni in the Crock Pot
Brussels Sprouts

Ingredients:
2 Tbsp of butter
2 Tbsp of flour
1 tsp salt
¼ tsp pepper
3 cups of milk
4 dashes of Tabasco
½ cup of shredded Parmesan
½ cup of shredded Romano
1 ½ cups of shredded Cheddar
1 ½ cups of shredded Mozarella
1 pound of elbow macaroni
Paprika
1 package fresh Brussels sprouts
4 lemon slices

In the morning:
Melt the butter in a pan.
Add the flour, salt, and pepper and stir until a paste forms.
Add the milk gradually, stirring with a whisk until it makes a thin creamy white sauce. You may need a bit of extra milk. The sauce should be thin.
Add the cheese and melt it.
Stir in the Tabasco sauce.
Stir in the uncooked macaroni.
Coat the crock pot with cooking spray.
Put the cheese and macaroni mixture in the crock pot. Sprinkle with paprika
Cook on low 8 hours.

In the afternoon:
Cook the Brussels sprouts in pot of hot water for 4 minutes. Serve with a lemon twist on the side.

Note: If the macaroni comes out dry or browned, it needs more liquid. The macaroni noodles soak up the liquid as they cook, so make sure the sauce is very thin when you put it in the crockpot. When it is done, it should be bubbly with slight crispy brown around the edges.

Baked Lasagna in the Crockpot

Baked Lasagna in the Crockpot
Grilled Eggplant
Romaine Salad with Homemade Caesar Dressing

What could be better than coming home to the smell of freshly baking lasagna?

Ingredients:
Barilla square lasagna noodles
1 pound of sweet or hot Italian sausage
Cooking spray
1 jar of Italian pasta sauce
1 cup of mozzarella cheese
8 ounces of ricotta cheese
1 eggplant, sliced
1 head of romaine lettuce
¼ cup of grated parmesan cheese
Croutons

Dressing ingredients:
3 tablespoons lemon juice
¼ teaspoon freshly grated black pepper
1 tablespoon of mayonnaise
1 teaspoon Dijon style mustard
2 chopped garlic cloves
¼ cup of grated parmesan cheese
2/3 cup of oil

Preparation
In the morning:
Cook the Italian sausage and drain the fat.
Stir the pasta sauce into the sausage.
Spray the crockpot with the cooking spray.
Place 2 lasagna noodles on the bottom of the crockpot.
Spread the noodles with ¼ of the sausage mixture.
Place ¼ of the of ricotta on the sausage mixture.
Place ¼ of the shredded mozzarella on top of the ricotta.
Repeat this process until all of the sausage mixture and cheese has been used. There should be four layers.
Bake on LOW heat for 8 hours.

In the afternoon:
Chop the lettuce and place in a bowl.
Put the sliced eggplant on the indoor grill until tender.
Mix the dressing ingredients in a salad dressing mixer or blender.
Sprinkle the parmesan cheese and croutons over the top of the romaine.

Pasta and Broccoli with Ham Chunks

Pasta and Broccoli with Ham Chunks

Ingredients:
½ pound of ham, cut into chunks
2 cups of chopped broccoli florets
½ cup of mozzarella
½ cup of parmesan
¼ cup of butter
1 Tbsp of flour
Salt and pepper
1 can of skim evaporated milk
1 pound of fusilli pasta

Preparation:
Set the table with bowls.
Put water on to boil for the pasta.
Make the cheese sauce by melting the butter in a pan. Add the flour, and stir until it is mixed. Gradually stir in the evaporated milk until the mixture reaches the creamy consistency of a sauce.
Stir in the cheeses to the white sauce until they melt and add a dash of salt and pepper.
Put the pasta in the pot to boil.
One minute before the pasta is done, throw the broccoli in with it.
Drain the pasta and broccoli. Return them to the pasta pot.
Pour the sauce over the top of the pasta.
Add the ham chunks and stir until the pasta is well coated and the ham is heated through.
Serve in bowls with extra cheese to garnish the top.

Taglione

Taglione
Italian Salad with Mozzarella
Italian Style Vegetables

Ingredients:
2 lb ground beef or ground turkey
1 bell pepper, chopped
1 onion, chopped
2 cloves of garlic, crushed
2 Tbsp chili powder
1 can creamed corn
1 can chopped Italian Style tomatoes
1 lb wide egg noodles
1 cup grated Mozzarella cheese
1 heart of romaine, chopped
2 tomatoes, sliced
¼ cup fresh basil, cut into pieces
1 jar of black olives
½ a red onion, sliced into rings
½ cup of Mozarella, cut into chunks
2 tbsp olive oil
1 tsp Italian seasoning
1 pkg frozen Italian mixed vegetables

Preparation:
Bring water to a boil and cook the egg noodles.
Cook the ground meat on the stove with the bell pepper, onion, garlic, and chili powder.
Stir in the creamed corn and tomatoes.
Stir the noodles into the mixture.
Pour into a baking dish.
Top with the cheese. Bake at 350 degrees for 30 minutes or until the cheese is melted.
To prepare the salad, put the sliced tomatoes, onions, basil, and olives in a bowl.
Pour the olive oil and Italian seasoning on the vegetables. Toss to coat.
Place the chopped romaine on a plate and place the vegetable mixture on top. Refrigerate until the rest of dinner is ready.
Cook the frozen Italian mixed vegetables on the stovetop or in the microwave.
Serve the salad first, then the Taglione and vegetables.

Hearty Tuna Casserole

Hearty Tuna Casserole
Dilled Mixed Vegetables

Ingredients:
2 medium 6 ounce cans of chunk style tuna in water (Albacore tastes terrific!)
½ lb egg noodles
½ cup finely chopped celery (Use a chopper for this.)
¼ cup chopped green onions
½ cup sour cream
1 Tbsp Dijon mustard
1 can cream of celery soup
1 tsp dried basil
1 small zucchini, sliced on the diagonal
1 cup Colby Jack cheese, shredded
1 fresh tomato, sliced thin
1 package of frozen mixed vegetables
½ tsp dill

Preparation:
Put a pot of water on to boil for the egg noodles.
Spray a 9x13 baking pan with cooking spray or lightly coat with olive oil.
While the egg noodles are boiling, drain the tuna, and slice and chop the vegetables.
Drain the egg noodles and rinse them under cold running water.
Combine the noodles, tuna, the vegetables, the sour cream, mustard, soup, and basil.
Spread half the noodle mixture in the bottom the baking dish.
Layer with half the zucchini and half the cheese.
Repeat with another layer. Arrange the tomato slices around the edge of the casserole.
Bake at 350 degrees for 20 minutes or until the cheese melts.
While the casserole bakes, prepare the mixed vegetables in the microwave. Add ½ tsp of dill to the vegetables and stir before serving.