Lasagna Fake-Out!

Love lasagna but hate the work??  You'll love this cheesy 30 minute fake-out!  Super easy and oh-so-yummy.

Ingredients:
1# spicy Italian ground sausage
1 small yellow onion, about 1 C chopped
2 cloves garlic, minced
1/4 C dry white wine
Fresh spinach
1 can tomato sauce
About 1 T Italian seasoning
About 10 oz. fresh cheese ravioli, such as Bertolli from the refrigerated section
Shredded mozzarella or parmesan cheese

1. Crumble sausage while cooking over medium heat.  Remove to a collander to drain off grease.
2. In the same pan, heat about 1 T EVOO and cook onion and garlic until tender, then add wine. Simmer for a few minutes. **Start water to boil for pasta.
3. Meanwhile, roughly chop spinach.  (I didn't put an amount because you can use as much or little as you like. I use about 3 big handfuls.)  Add spinach to the pan to wilt.
4. Add tomato sauce and return sausage to the pan. Stir in Italian seasoning.  Bring to an easy simmer.
5. Cook ravioli according to package directions. Drain and add to sauce. Serve with your choice of cheese - and garlic toast, of course!  :)

Bowties & Brussels Sprouts

Brussels sprouts generally don't get the most positive reviews but this recipe just might change your mind! This is a light but tasty dish that could serve as a main course or side dish. This recipe makes about 4 side servings. Enjoy!

Ingredients:
About 1/3 pound brussels sprouts, trimmed & halved or quartered
** Fresh is great but sometimes hard to find. You can use frozen, just let them thaw out 1st.
1 T EVOO
Salt & pepper
1/2 pound bowtie pasta
1 T butter
About 1/3 C honey roasted almonds, finely chopped
2 oz crumbled feta cheese

1. Preheat the oven to 400°. On a baking sheet, toss the brussels sprouts with the olive oil then season with salt & pepper. Roast, tossing occasionally, until browned, about 15 minutes.
2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/4 C of the cooking water.
3. Return the pasta & reserved water to the pot. Stir in the butter, brussels sprouts & almonds. Dish up & top with feta.

Chicken, Broccoli & Tomato Fusilli

This is a light and delicious meal that I hope you'll love!

Ingredients:
3 boneless, skinless chicken breasts
1 can chicken broth
1 T kosher salt
6 cloves garlic (2 smashed, 4 minced)
2 sprigs flat leaf parsley
14 oz small broccoli florets
12 oz spinach fusilli pasta (or similar - I use tricolor spirals)
3 T EVOO
1/4 t chili flakes
2 C grape tomatoes, halved
2 T butter
1/2 C grated parmesan cheese
freshly ground black pepper

1. In a small saucepan, combine chicken, broth, 1 t salt, smashed garlic & parsley. Cover & bring just to a boil then remove from heat, set aside covered for about 15 minutes to cook through.
2. Remove chicken, strain & reserve the broth. Pull chicken into strips & reserve with about 1/4 C of the broth (I use my serving bowl - less dishes!)
3. Bring a large pot of water to a boil, salt generously & add broccoli to cook until crisp tender, about 2 minutes. Transfer with a slotted spoon to the bowl with chicken.
4. Return water to a boil & cook pasta until al dente, about 8 minutes.
5. Meanwhile, combine minced garlic, oil & chile flakes in a large skillet. Cook over medium-high heat, stirring, until lightly browned and fragrant, about 2 minutes.
6. Add tomatoes & cook, stirring, until somewhat soft, about 1 minute.
7. Add 1/2 C broth, remaining 2 t salt & stir in the butter and 1/4 C parmesan until incorporated.
8. Stir in chicken & broccoli, bring to a simmer & remove from heat.
9. Drain pasta, transfer to serving bowl & toss with remaining parmesan. Pour sauce over pasta, season with pepper and toss to combine. Enjoy!

NOTE: If the sauce is a little short, add a little more broth.

Deconstructed Lasagna

The Spring semester is the busiest time for me so I just don't have time for elaborate meals. I had a craving for lasagna the other night - who ever has time for that!? :) This is another Rachael Ray recipe that satisfied my taste for the traditional. Fusilli is hard to find sometimes, so sub bowtie pasta if needed!

Ingredients:
kosher salt & pepper
1# long fusilli pasta (or a little less if you're using bowtie)
2 T EVOO
1# lean ground sirloin
1 small carrot
1 small onion
2 cloves garlic
1 C beef broth
1 - 28oz can crushed tomatoes
a few leaves of fresh basil (or sub a dash of dried)
1 C ricotta cheese
1/2 C fresh parsley, finely chopped
2 T butter
2/3 grated parmigiano-reggiano cheese (or regular parm)

1. Bring water to boil in a large pot, salt it & add pasta. Cook to al dente.
2. Meanwhile, heat EVOO over medium heat. Add beef, crumbling to bits as it cooks until lightly browned (3-4 min).
3. Over the skillet, grate in carrot, onion & garlic. Season with salt & pepper. Cook until vegetables are softened then stir in beef broth, tomatoes & basil. Let simmer.
4. In small bowl, stir together ricotta & parsley.
5. When pasta is done, drain & return to pot. Stir in butter then the parmesan & meat sauce. Serve over a dollop of the ricotta mixture with a hunk of toasty garlic bread alongside! MMMM!

Granted, it's not quite as good as the real thing, but it gets the job done! Enjoy! :)

Ravioli with Tomato-Basil Cream

If you are a follower of my recipes and haven't yet planted your own basil, well, it's never too late! :) This recipe is very quick and easy, courtesy of Southern Living. Enjoy!

Ingredients:
20 oz. *refrigerated* four-cheese ravioli (or 13 oz. three-cheese tortellini)
16 oz. jar sun-dried tomato Alfredo sauce
2 T white wine (or chicken broth)
14 oz. can petite diced tomatoes, fully drained (or 2 med. fresh tomatoes, chopped)
1/2 C (big handful) chopped fresh basil
1/3 C grated Parmesan cheese
Garnish: fresh basil strips

1. Start water to boil and prepare pasta according to package directions, cooking to al dente.
2. Meanwhile, pour Alfredo sauce into a saucepan large enough to hold everything in the end. Pour wine into sauce jar, shake well and stir into saucepan.
3. Stir in tomatoes and basil and cook over med-low heat until thoroughly heated through.
4. When pasta is done, drain and add to sauce. Bring to a simmer for about 5 minutes.
5. Dish up, top with Parmesan cheese and garnish if desired.

Chunky Chicken Stroganoff

I love this one! Quick, easy and tasty!

Ingredients:
12 oz wide egg noodles
About 1/2 C flour, divided
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
About 1 1/2# boneless, skinless chicken breast, cut into big bite-sized pieces
5 T butter, divided
8-10 mushrooms, roughly chopped (about 1 C)
1 C chopped onion
1/2 tsp dry mustard
2 C chicken stock
1 C sour cream
1 tsp ketchup

1. Cook noodles according to package directions.
2. Meanwhile, mix about 1/3 C flour, salt, pepper and garlic powder in large bowl and toss chicken pieces to coat.
3. Heat 3 T butter in large skillet over medium/med-high heat. Brown chicken, 6-8 minutes.
4. Stir in onion and mushrooms and cook another 4 minutes, stirring frequently. Remove with a slotted spoon to a bowl, reserving any pan drippings.
5. Add remaining 2 T flour and 2 T butter, mixing together. Stir in dry mustard and mix well. Gradually add stock, bringing to a bubble and stirring frequently until sauce begins to thicken.
6. Stir in sour cream & ketchup. Return chicken to skillet, heat through and serve over hot noodles.

Not Red Pasta Sauce

This is a very easy and yummy sauce to serve with any of your favorite pastas! The amounts listed are appoximate. I kind of followed a recipe but didn't really measure precisely, just threw stuff in!

Ingredients:
1 lb. ground Italian sausage (use your favorite: mild, hot, sweet, whatever)
8 oz. baby portabella mushrooms, sliced
1/2 stick of butter (the real kind!)
3-4 green onions, chopped
About 1 lb. zucchini, sliced and halved
1/2 C white wine
2 cubes chicken bullion
About 1/4 C heavy cream or half 'n half (eyeball it)
Hot, cooked pasta

1. Cook sausage over medium heat, crumbling to bits as you go. Drain, return to pan and add mushrooms and butter. Stir in butter until its melted.
2. Add onions and zucchini. Continue to stir occasionally until zucchini is tender.
3. Add wine and bullion, bring to a simmer, stirring until bullion is dissolved and wine reduces some.
4. Stir in cream and bring to a bubble.

NOTE: Add cream then taste and season with salt and pepper as needed. If your initial taste is too salty, just add a little more cream.

5. Serve over hot pasta!

Tired of leftover turkey???

I recently bought a smoked turkey from the FFA kids at school. It was a great deal, but just a obout more than we could stand to eat. SO, I made a turkey noodle casserole for a change of pace. You could easily substitute regular roasted turkey or chicken if that's what you have on hand!

Ingredients:
About 8 oz. "No Yolks" dumplings or your favorite egg noodle
1 T extra virgin olive oil (EVOO - 1 turn of the pan)
3-4 slices bacon or turkey bacon, chopped
1 small onion, chopped
8 oz. white mushrooms, roughly chopped (I buy them pre-washed and sliced for efficiency!)
3 C smoked turkey, cubed
Black pepper
Crushed thyme
1/2 C dry white wine
1 C chicken stock
1/2 C heavy cream (3 turns of the pan)
2 C Gruyere cheese, shredded or grated (about an 8 oz brick) This cheese was hard to find. Kroger's had it in the deli case. It was kinda expensive but worth it. It has a great smoky flavor that went well with the turkey! But you could substitute something else...

1. Bring a large pot of water to a boil, salt the water and add your noodles. Cook to al dente.
2. Preheat a large, deep skillet over medium high heat and add EVOO. Brown bacon.
3. Add onion and mushroom to cook about 5 minutes.
4. Add turkey and season with pepper and thyme. (If you're using regular roasted turkey, season to your taste.)
5. Cook another 5 minutes then add wine and deglaze the pan, lifting up the pan drippings and bits.
6. Stir in stock and bring to a bubble then stir in cream and reduce heat to simmer.
7. Taste and adjust seasonings if needed.
8. When noodles are done, drain and set aside. When meat/sauce is ready, combine with noodles and transfer to a baking dish.
9. Top with the cheese (and bread crumbs if you wish). Bake in a 400 degree oven for about 10 minutes. Stir a bit so cheese will finish melting into the noodles.
10. Serve with a chunk of buttered French bread!

Easy Beef Stroganoff

1# lean ground beef
1 packet Lipton Beefy Onion Soup mix
1 can Cream of Mushroom soup
1 can beef broth
1 small container (8 oz) light sour cream
10-12 oz. egg noodles

1. Start water to boil for noodles. When ready, cook noodles according to package directions. Drain.
2. Meanwhile, brown ground beef in skillet and drain off fat.
3. Add Lipton seasoning and stir to cover evenly.
4. Add Cream of Mushroom soup and beef broth. Combine well and bring to a simmer to thicken a little.
5. Stir in sour cream to taste - I don't usually use the whole 8 oz.
6. Combine with noodles and serve!

Chicken, Broccoli & Cherry Tomato Fusilli

3 boneless, skinless chicken breasts
1 can chicken broth
1 T kosher salt
6 cloves garlic, 2 smashed and 4 minced
2 sprigs flat-leaf parsley
14 oz. small brocoli florets
12 oz. spinach fusilli pasta (hard to find... I use vegetable spiral pasta)
3 T extra-virgin olive oil
1/4 tsp chile flakes
2 C grape tomatoes, halved
2 T unsalted butter
1/2 C grated Pecorino Romano, plus more to pass (also hard to find... I use parmesan if necessary)
Freshly ground black pepper

1. In a small saucepan with tight-fitting lid, combine chicken, broth, 1 tsp salt, smashed garlic and parsley. Bring just to a boil, remove from heat and set aside, covered, until just cooked through - about 15 minutes.
2. While chicken is finishing, bring a large pot of cold water to a boil over high heat then salt generously. Add the brocoli and cook until crisp-tender, about 2 minutes.
3. While waiting on the water to boil, remove the chicken and strain the broth. Reserve the broth. Pull the chicken into strips and put in large serving bowl with about 1/4 of the broth.
4. When brocoli is done, transfer with a slotted spoon into the serving bowl and cover to keep hot.
5. Return water to a boil and add pasta, stirring occasionally, until al dente, about 8 minutes.
6. While pasta cooks, combine the minced garlic, oil and chile flakes in a large skillet. Cook over medium-high heat, stirring, until lightly browned and fragrant, about 2 minutes.
7. Add tomatoes and cook, stirring, until somewhat soft, about 1 minute. Add 1/2 C broth, 2 tsp salt and stir in the butter and 1/3 C pecorino until incorporated. Stir in the chicken and broccoli, bring to a simmer and remove from heat.
8. Drain pasta, transfer to serving bowl and toss with remaining 1/4 C pecorino. Pour the sauce, chicken and brocoli over the pasta, season with pepper and toss to combine. Note: if there's not quite enough sauce, add a little more broth.)

Also, whatever broth is leftover is great for use in other recipes! I put mine in the freezer for future use.