Four Cheese and Spinach Lasagna

Everyone loves a good lasagna! It's such a comforting food. I've made many a lasagna in my day but have never followed a recipe and it never quite turns out the same. This time, the vote from he hubby was that this is the best I've made. Plus it was super quick and easy. So I thought I'd better write it down for future reference :) I hope you'll give it a try too! 

Four Cheese and Spinach Lasagna

Ingredients: 

16 oz. lowfat cottage cheese 

1 small container skim ricotta cheese 

1 c. freshly grated parmesan cheese 

4 c. shredded mozzarella cheese, divided

2 eggs, lightly beaten 

10 oz. frozen chopped spinach, thawed and drained 

2 tsp. Italian seasoning

1 tsp. garlic powder

Sprinkle of salt and pepper to your liking 

1 package no boil lasagna noodles  

26 oz. marinara sauce (our favorite comes in a can from Trader Joes!)

Directions:

Preheat oven to 375 and spray a 13x9 baking dish with non-stick cooking spray. In a large mixing bowl, stir together the four cheeses (reserving 2 cups of mozzarella for topping), eggs, spinach and all seasonings until well combined. 

Coat the bottom of the pan with a thin layer of marinara, add a layer of lasagna noodles and then top with 1/4 of the cheese mixture, spread evenly over the noodles. Next, add another thin layer of sauce, followed by more noodles. Repeat 4 times until all the cheese mixture is gone, ending with a layer of sauce on top. 

Cover and bake in the preheated oven for 40 minutes. Remove from the oven and sprinkle the remaining 2 cups of mozzarella evenly over the top and bake uncovered for 15 minutes longer. Let stand at least 10 minutes before cutting and serving. Serves 8-10.

Brown Butter Sweet Potato Alfredo

I came across this recipe on Pinterest (where else??) and it looked too interesting not to try. I've always been an alfredo fan, but I just can't bring myself to eat it with all the sticks of butter and loads of heavy cream that go into it! So I loved that the puréed sweet potato takes the place of those heavy ingredients in this recipe. The end result was amazing! I may even love it more than the classic sauce. I hope you'll give it a try too.

Brown Butter Sweet Potato Alfredo

Ingredients: 

2 tbsp. unsalted butter, browned*

2 small or 1 large sweet potato, peeled and cubed 

2 tbsp. all-purpose flour 

1 c. milk (I used 2%)

1 3/4 c. water, divided

1 c. freshly grated Parmesan cheese 

1 clove fresh garlic, minced 

1/8 tsp. nutmeg 

Salt and pepper to taste 

1 lb. dried angel hair pasta, cooked according to package directions 

Directions: 

Bring a pot of water to boil and add the cubed sweet potatoes and cook until easily pierced with a fork. Drain and place cooked sweet potatoes into a blender with 1 cup of water and carefully purée until smooth. 

To brown the butter, place in a skillet heated over medium and immediately whisk until it begins foaming, about 2-3 minutes. Brown bits will start showing at the bottom, at this point, remove the skillet from the stove and swirl the butter around in the pan so it doesn't go from brown to burned. 

Place the skillet with the butter back over medium heat and whisk in the flour for 30 seconds. Next, slowly add the milk, whisking as you pour, until mixture thickens, about 3-4 minutes. 

Next, add the sweet potatoes and remaining cup of water. Let simmer for about 5 minutes. Then add the Parmesan cheese, garlic, nutmeg, salt and pepper. Stir well to combine and turn off the heat once heated through. If sauce is too thick, you may add more water to thin it out. Serve over prepared angel hair and enjoy! Makes 4-6 servings. 

Original recipe found here: http://www.tablefortwoblog.com/2014/01/08/brown-butter-sweet-potato-alfredo

Paprika Chicken Stroganoff

My husband loves anything with the word "stroganoff" in it! I've never been a huge fan, mostly because of the beef and mushrooms...two things I won't eat. But when I came across this recipe, it looked perfect for the both of us! It was fairly simple to make and the end result was delicious! Just the right amount of creamy sauce, not too saltly, and super tasty with the added tomato element. Definitely a keeper!

Paprika Chicken Stroganoff

Ingredients:

1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces

1 tbsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. all-purpose flour
1 tbsp. olive oil, or more as needed
1 medium yellow onion, diced
2 cloves garlic, finely minced
1 3/4 c. chicken broth
2 tbsp. tomato paste
1/2 cup sour cream
12-16 oz. hot, cooked egg noodles

Directions:

In a medium bowl or large plate, sprinkle the cubed chicken with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.

Heat the olive oil in a large skillet over medium heat until rippling and hot. Add the chicken in a single layer and cook until golden brown on all sides, stirring occasionally, about 5 minutes. The chicken will finish cooking fully a bit later so it doesn’t need to be cooked all the way through. Transfer the chicken onto a plate and set aside.
Add a bit more oil to the pan, if needed, and stir in the onions. Saute, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and lightly browned, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and stir well.
Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the sour cream and cook for about 2-3 minutes longer, until thickened. Serve over hot noodles and garnish with fresh parsley, if desired.

Lasagna Soup

I saw this recipe in one my my very favorite food blogs, Closet Cooking and my heart skipped a beat! It's not at all low carb but I really wanted to try it! I made it a little healthier by using turkey sausage, whole wheat pasta and low fat broth and cheeses. It turned out delicious! It was one of those times I had to make myself stop eating because I was just continuing to eat because it tasted so amazing. Thanks, Kevin, for this awesome recipe!


Ingredients:
1 lb. Italian sausage, casings removed (I used turkey Italian sausage)
1 onion, diced
2-3 cloves garlic, minced
1/4-1/2 tsp. red pepper flakes, depending on your taste
4 c. low fat chicken or vegetable broth
28 oz. can diced tomatoes
2 tbsp. tomato paste
1/2 tsp. Italian seasoning
1/2 lb. small shaped pasta (I used whole wheat rottini)
1 c. low fat ricotta cheese
1/2 c. shredded parmesan cheese
2 c. low fat shredded mozzarella cheese
Fresh basil, chopped (for garnish)

Directions:
In a large saucepan, over medium heat, cook the sausage until lightly browned, about 10 minutes, breaking it up as you go. Add the onion to the pan and saute until tender, about 7 minutes. Next, add the garlic and red pepper flakes and saute an additional 1-2 minutes.
Add the broth, diced tomatoes, tomato paste and Italian seasonings and bring to a boil. Reduce to a simmer. Cover and simmer for 30 minutes. Meanwhile, mix together the three cheese and set aside.
Bring the soup back up to a boil, add the pasta and boil until al dente, about 7 minutes. Spoon the soup into bowls and top with a heaping spoonful of the cheese mixture. Garnish with fresh chopped basil if desired. Makes 6 servings.



1 year ago today: Oreo Cheesecake Brownies

Sour Cream Noodle Bake

Ingredients:
1 lb. ground turkey
15 oz. can tomato sauce
Salt and pepper to taste
8 oz. large egg noodles
1/2 c. sour cream
1 1/4 c. small curd cottage cheese
1 c. shredded sharp cheddar cheese

Directions:
Preheat oven to 350. In a large skillet, brown the meat. Add tomato sauce, salt and pepper. Stir well and allow to simmer while you prepare the remaining ingredients. Bring a large pot of water to boil and cook noodles until al dente. Meanwhile, combine the sour cream, cottage cheese, salt and pepper. Once noodles are cooked, drain and stir into the sour cream mixture.
To assemble, place half the noodles in a greased 13x9 baking dish, top with half the meat mixture followed by half the cheddar cheese. Repeat this layering process, ending with the last of the cheddar cheese. Bake uncovered in the preheated oven for 20 minutes.

Notes: This is a fairly simple recipe so I honestly wasn't expecting too much out of it but I was pleasantly surprised but all the flavor it had and I couldn't get enough! I will definitely make this again. It was simple and delicious!

Recipe adapted from here

Mediterranean Penne Pasta Toss

Ingredients:
10 oz. whole wheat penne pasta
2 boneless skinless chicken breasts
Salt and pepper to taste
4 tbsp. olive oil, divided
2 medium tomatoes, chopped
4 garlic cloves, minced and divided
1/4 c. balsamic vinegar
1 tsp. dried basil
1 zucchini, diced
1 orange or yellow bell pepper, diced
15 oz. can white beans, drained and rinsed
3/4 c. crumbled feta cheese

Directions:
Bring a large pot of water to boil and cook penne according to the package directions. Drain, and set aside.

Heat 1 tablespoon of olive oil in a large skillet, season chicken breasts with salt and pepper and cook in the skillet for 6-8 minutes on each side or until completely cooked through.Chop into bite sized pieces.

In a bowl, combine the tomatoes, 2 of the minced garlic cloves, balsamic vinegar, 2 tablespoons olive oil, basil and salt and pepper to taste. Stir well and set aside to marinate.

Heat the last tablespoon of oil in another large skillet and saute the zucchini, bell pepper and 2 remaining minced garlic cloves for about 5 minutes, or until tender. Add the beans and cook just until heated through.

In a large bowl, combine the cooked penne, chicken, tomato mixture, sauteed vegetable mixture and 1/2 cup of feta. Stir well and then top with remaining feta cheese. Serve hot or refrigerate and serve cold! Makes 6 servings.

Notes: I came across this recipe in another food blog and put it on my menu a couple weeks ago...I finally got around to making it this week and I'm SO glad I did! I made a few changes and it turned out delicious. It's yummy both hot and cold and can work as a main dish or a side. It dirtied up quite a few dishes but it was worth it :)

Pasta e Fagioli

Ingredients: 
2 tbsp. olive oil
1 small or medium onion, diced
3-4 carrots, diced
4-5 celery stalks, diced
4 garlic cloves, minced
28 oz. can diced tomatoes
15 oz. can red kidney beans, drained and rinsed
15 oz. can white cannelini beans, drained and rinsed
64 oz. vegetable broth
28 oz. can tomato sauce
2 tsp. dried parsley
1 tsp. dried basil
Salt and pepper to taste
6 oz. small dried pasta (I used Campanelle)

Directions:
In a large saucepan over medium, heat the olive oil and add the onion, carrots, celery and garlic. Saute for 10-15 minutes, stirring occasionally. Add the can of diced tomatoes (undrained) and stir. Turn the heat to medium/high and simmer for 10 minutes.
Next, add the beans, vegetable broth, tomato sauce, parsley, basil, salt and pepper and stir well to combine. Turn the heat all the way up and bring to a boil. Once boiling hard, reduce to a simmer and cover. Simmer with the lid on for 35-40 minutes or until vegetables are soft. Remove the lid, return to a boil and add pasta. Boil for 10-15 minutes, until pasta is done to your liking. Serves 8.

Notes: Pasta e fagioli means "pasta and beans" in Italian and it's a delicious vegetarian soup! I love fall and winter because I get to make soup once or twice a week and I will definitely make this one again! The beans add some extra protein, which I love :)

Bow-ties with Butternut Parmesan Sauce

Ingredients: 
2 1/2 lb. butternut squash
1 lb. bow tie pasta
1 tbsp. olive oil
1/2 c. diced shallots
1 pint heavy cream
3/4 c. freshly shredded parmesan cheese
Dash of nutmeg
1 tbsp. chopped parsley 
Salt and pepper to taste
2 tsp. lemon juice
Water as needed to thin the sauce


Directions:
Preheat the oven to 350 and pour 1/4 cup of water into a baking dish and set aside. Slice butternut squash in half length wise and scoop out the seeds. Place the squash cut side down in the prepared baking dish and bake in the preheated oven for 40 minutes or until squash is soft. Allow to cool for about 10 minutes and then scoop all the squash flesh into a bowl, discard the skins and mash squash well with a fork, pastry blender or potato masher.
Bring a large pot of water to boil and cook pasta according to package directions. Meanwhile, heat the oik in a large skillet over medium heat and saute the shallots until tender. Add the squash puree and stir well to combine with shallots. Stir in the cream, 1 tablespoon at a time to avoid clumping. Next, add the parmesan and stir until melted.
Remove from heat and add nutmeg, parsley, salt, pepper, lemon juice and water if needed. Once pasta is cooked, serve sauce poured over the top. Garnish with additional shredded parmesan and parsley. Serves 6.

Recipes adapted from here

Notes: I never buy heavy cream or fresh parmesan so this dish was such a treat! It was like a little taste of heaven in my mouth :) I found it on simplyrecipes.com last fall and I've been dying to try it...and it was worth the wait!

One year ago: Pumpkin Bread

Vegetable and Tortellini Soup

Ingredients:
2 tbsp. olive oil
1 small onion, diced
1 1/2 c. diced carrots
4 cloves garlic, minced
2 small zucchini, diced
32 oz. vegetable broth
2 c. water
14.5 oz. can petite diced tomatoes
8 oz. can tomato sauce
1 tsp. italian seasoning
Salt and pepper to taste
9 oz. fresh cheese tortellini
1/2 c. grated parmesan cheese
1 c. fresh spinach leaves

Directions:
In a large pot, heat the olive oil over medium/high heat, add the onion and carrots and saute for 10 minutes, stirring occasionally. Add the garlic and zucchini and saute another 10 minutes, stirring occasionally. Next, add the vegetable broth, water, diced tomatoes, tomato sauce, itailian seasoning, salt and pepper. Stir well to combine. Turn heat all the way up and bring to a boil. Cover and continue to boil for 45 minutes or until all vegetables are soft (carrots will take the longest). After all the vegetables are cooked, add the tortellini to the boiling pot and cook uncovered for 8-10 minutes. Remove from heat and stir in the parmesan and spinach just until the leaves are wilted. Serve hot garnished with more parmesan if desired. Serves 6.

Notes: I've made a similar soup in the past with Italian sausage but now that we're not eating meat I changed this recipe up a little by using some additional veggies in place of the meat. I like it MUCH better this way! Did you know they make whole wheat fresh tortellini now?? I was so excited when I found it in my store :)

Spinach Artichoke Stuffed Shells with Lemon Cream Sauce

Shell Ingredients:
18-22 jumbo shells, cooked al dente
15 oz. ricotta cheese
1/2 c. shredded mozzarella
1 c. shredded parmesan, divided
10 oz. frozen spinach, thawed and squeezed dry
6.5 oz jar artichoke hearts, chopped
1 egg, lightly beaten
1 tsp. italian seasoning
1 tsp. garlic powder
Salt and pepper to taste

Sauce Ingredients:
2 tbsp. butter or olive oil
3 garlic cloves, minced
2 tbsp. white flour
1 c. milk
1/4 c. lemon juice

Directions:
Lay shells out to cool and dry. Grease a 13x9 baking dish and set aside. In a mixing bowl, combine the ricotta, mozzarella, 1/2 cup parmesan, spinach, artichoke hearts, egg, italian seasoning, garlic powder, salt and pepper. Stuffed each shell with the cheese mixture and line up in rows in the prepared baking dish. Preheat oven to 350.
For the sauce, heat the butter or oil in a small saucepan over medium heat, add the garlic and saute for a few minutes. Sprinkle in the flour and stir well to combine. Add milk and whisk until it begins to bubble. Cook, stirring constantly until mixture thickens. Add lemon juice and pour the sauce over the prepared shells.
Cover and bake in the preheated oven for 30 minutes. Uncover and sprinkle with remaining 1/2 cup of parmesan and bake an additional 10 minutes. Serves 4-6.

Notes: This has got to be one of the best dishes I've made in a long time! I was SO incredibly happy with how it turned out. I've seen several of these types of recipes before and decided to make one up myself based on a few ideas I gathered. This had an amazing flavor and Randy and I couldn't get enough!

Easy Cheesy Manicotti

Ingredients:
8 oz. package manicotti shells, uncooked
15 oz. container ricotta cheese
3 c. shredded mozzarella cheese, divided
1 c. shredded parmesan cheese
1 egg, beaten
1/2 tsp. italian seasoning
1/2 tsp. garlic powder
24 oz. jar pasta sauce


Directions:
Bring a large pot of water to boil and cook the manicotti for 8-9 minutes, until al dente. Spread 1/4 of the jar of pasta sauce in a 13x9 baking dish and set aside. Meanwhile, preheat oven to 375 and in a large mixing bowl, combine the ricotta cheese, 2 cups of mozzarella cheese, the parmesan cheese, egg, italian seasoning and garlic powder. Once the noodles are cooked, lay them out to cool and dry. Once noodles have cooled, stuff with cheese mixture using a small spoon. Line the stuffed manicotti in the prepared baking dish and cover with remaining sauce. Cover tightly with foil and bake in the preheated oven for 30 minutes. Uncover, sprinkle with remaining 1 cup of mozzarella cheese and bake for an additional 10-15 minutes, until cheese is melted and bubbly. Serves 6.

Lasagna Roll-ups

Ingredients:
9 lasagna noodles
10 oz. frozen chopped spinach, thawed and squeezed dry
15. oz. skim ricotta cheese
3/4 c. grated parmesan cheese
2 eggs
Salt and pepper to taste
24 oz. jar marinara sauce
1 c. shredded mozzarella cheese


Directions:
Bring a large pot of water to boil and cook the lasagna until al dente, drain and lay out to dry. Preheat oven to 350 and spread 1 cup of marinara into the bottom of a baking dish. Combine the spinach, ricotta, parmesan, eggs, salt and pepper. Spread this mixture evenly onto each lasagna noodle and roll up tightly. Place seam side down into the prepared baking dish and cover with the remaining marinara. Cover tightly and bake in the preheated oven for 30 minutes. Remove cover and top with mozzarella cheese and bake an additional 10 minutes, or until cheese and melted and bubbly. Makes 4-5 servings.

Notes: These were delicious! I made them when Randy and I first got married (about 4 1/2 years ago!) and I finally got around to making them again. We love them and I have a lot of fun making them!

Quick and Easy Tofu Lo Mein

The title of this recipe is so true! This really was fast and easy AND yummy! I will definitely make this again. I found this recipe on allrecipes.com and didn't change a thing.



Quick and Easy Tofu Lo Mein

Ingredients:
16 oz. extra firm tofu
2 tbsp. olive oil
2 packages Oriental flavored Ramen Noodles
16 oz. package frozen stir fry vegetables
Soy sauce to taste


Directions:
Drain tofu and press between paper towels to remove most of the moisture. Cut into 1 inch cubes. Heat the olive oil in a large skillet over medium/high heat. Add the tofu and saute, stirring often until golden brown, about 15 minutes. Meanwhile, bring a medium pot of water to boil and boil the noodles only (reserve the seasoning packets) for 2 minutes and drain. Add the stir fry vegetables and seasoning packets to the skillet with the tofu and saute just until heated through. Add the cooked noodles and soy sauce and stir well to combine. Makes 4 servings.

Tomato Orzo Soup

Ingredients:
2 tbsp. olive oil
1 medium onion, diced
1 1/2 c. diced carrots
1 1/2 c. diced zucchini
1 c. frozen peas
5 1/2 c. water
2 10.75 oz. cans condensed tomato soup
2 c. vegetable broth
1 1/2 c. uncooked orzo pasta
Salt and pepper to taste
1/4 c. chopped fresh parsley
1/4 c. chopped fresh basil
Shaved Parmesan and/or Romano cheese for garnish 


Directions:
In a large pot, heat the oil over medium heat, add the onion and carrots and saute for 10 minutes, stirring occasionally. Add the zucchini and peas and stir until heated through, just about a minute. Next, add the water, soup, vegetable broth, orzo, salt and pepper and stir well to combine. Turn the heat up to high and bring to a boil. Reduce to a simmer and allow soup to simmer for 30 minutes, stirring occasionally to prevent to orzo from sticking. Remove from heat and stir in the parsley and basil. Serve immediately, garnished with shaved cheese. Makes 6 generous servings.

Notes: Today is the first day of fall and it was rainy and chilly outside...perfect day for soup! Randy and I both loved this stuff! It was packed full of great flavor and was super filling. I found this recipe on allrecipes.com and it didn't have the best reviews so I made a few changes and it was delicious! We will definitely be eating this more this fall and winter.

Greek Orzo Stuffed Peppers

Ingredients:
4 bell peppers (preferably orange, yellow or red)
1/2 c. orzo
15 oz. can garbanzo beans (chickpeas)
1 tbsp. olive oil
1 medium onion, chopped
6 oz. fresh spinach leaves, chopped
1 tsp. dried oregano
salt and pepper to taste
3/4 c. crumbled feta cheese, divided
1/3 c. sun-dried tomatoes, chopped
1 tbsp. red wine vinegar 

Directions:
Wash peppers and half them lengthwise. Remove the stems, seeds and white membrane. Place the peppers cut-side down in a microwave safe dish. Add half an inch of water, cover and microwave on high for 9 minutes, or just until softened. Drain and set aside.
Meanwhile, bring a pot of water to boil, add orzo and cook according to the package directions. Lightly mash chickpeas with a fork or pastry blender, leaving some whole.
Heat oil in a large skillet over medium heat, add onion and cook until tender, about 5 minutes. Add spinach, oregano and cook until the spinach is wilted, about 1 minute. Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes, vinegar, salt and pepper. Cook, stirring occasionally until heated through.
Divide the filling among the streamed pepper halves. Sprinkle each pepper with the remaining 1/4 cup of feta.

Notes: Before I was a vegetarian you'd never catch me eating bell peppers but they're really growing on me and I  loved this recipe! My sister-in-law, Jessica turned me onto eating stuffed bell peppers and when I came across this recipe on EatingWell.com I knew I had to try it! The only changes I made was I added a little more sun-dried tomatoes than it called for and a threw in some black pepper with the salt...otherwise, I followed it and it was great!!

Creamy Taco Mac

Ingredients:
1 lb. ground turkey
8 oz. small shaped pasta
1 small onion, diced
3-4 garlic cloves, minced
1 14 oz. can diced tomatoes, drained
1 15 oz. can black beans, drained and rinsed
1 c. frozen yellow corn
4 tbsp. taco seasoning
4 oz. sour cream
1/2 c. sour cream
1 c. shredded cheddar cheese
1/2 c. water

Directions:
Bring a large pot of water to boil and cook pasta according to the package directions. Drain and set aside. Meanwhile, in a large skillet cook the ground turkey over med/high heat until no longer pink. Add the onion and cook until soft. Add the garlic and cook another few minutes.
Stir in the tomatoes, black beans, corn and taco seasoning and heat for 5 minutes. Stir in the cooked pasta, cream cheese, cheddar cheese and water until cheeses are melted and the sauce is well blended. Makes 6-8 servings.

Adapted from here

Notes:  I saw this recipe in Annie's Eats about a month ago and I've been dying to try it! I made a few changes and we loved this stuff! It made a ton which is great for leftovers, Randy's lunches etc. I highly recommend this dish :)

Lemony Couscous with Chicken

Ingredients:
1/2 a rotisserie chicken
1 1/2 tbsp. butter
1 1/2 tbsp. olive oil
1/2 a large onion, diced
3 cloves garlic, minced
1 1/4 c. chicken broth
zest of 1 large lemon
1 c. frozen peas
1 c. frozen corn
1 c. couscous, uncooked
2 tbsp. lemon juice
1 tbsp. dried parsley
salt and pepper to taste

Directions:
Skin and debone half a rotisserie chicken. Shred and set aside. Reserve the drippings. Heat the butter and oil in a large skillet with a lid. Add diced onion and saute until transparent and tender. Add mined garlic and saute another minute or two. Add broth and drippings to the pan and bring to a boil. Stir in lemon peel, peas and corn and return to a boil. Stir in couscous, cover with lid and turn off heat. Let sit for 7 minutes. Stir in chicken, lemon juice, salt and pepper. Makes 4-6 servings.

Recipe adapted from here

Margot approves!

Notes: Man this stuff is good! I couldn't get myself to stop eating it. Anything with lemon tastes so yummy and refreshing. Skinning, deboning and shredding a chicken was not so refreshing though...lol! This would be great as a meal in itself or a side dish.

Greek Pasta Salad

Ingredients:
1 lb. small shaped pasta
3/4 c. creamy Greek salad dressing
3 tbsp. balsamic vinegar
8 oz. feta cheese, crumbled
4 oz. jar sliced olives
1 large cucumber, peeled and diced
3-4 medium tomatoes, seeded and diced
salt and pepper to taste

Directions:
Boil the pasta according the the package directions, drain, cool and place in a covered bowl in the refrigerator for 1 hour or until pasta is chilled. Add the remaining ingredients and stir well to combine. Serve cold.

Notes: I threw this pasta salad together for a BBQ and it was really yummy! Some of my very favorite ingredients together in one big bowl :) This makes quite a bit, so it's great for a crowd.

Chicken Parmesan

Ingredients:
1 tbsp. butter
1 tbsp. olive oil
2 chicken breasts, pounded 1/2 inch thick
1 egg, beaten
3/4 c. italian bread crumbs
1/2 c. parmesan cheese, grated
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/2 c. mozzarella cheese, shredded
1/2 pound spaghetti, cooked
1/2 26 oz. jar pasta sauce, heated


Directions:
In a large skillet heat the butter and oil over medium heat. Place the egg in a shallow bowl. In another shallow bowl combine the bread crumbs, parmesan cheese, garlic powder and pepper. Dip the chicken breasts, one at a time in the egg and then in the bread crumb mixture. You can do it twice if you have leftover egg and crumbs. Once the butter and oil are melted and hot place the coated chicken in the skillet and cook for 5-7 minutes on each side, or until fully cooked. Sprinkle the mozzarella cheese on top and let it melt. Place the chicken on a bed of hot spaghetti and pour sauce over the chicken and pasta.

Stuffed Shells

Oh how I love stuffed shells! This is by far my favorite way to make them. Sometimes I leave out the sausage or use ground beef or turkey instead...whatever's on hand!


Stuffed Shells

Ingredients:
12 oz. box of jumbo shells
1/2 lb. ground sausage
15 oz. ricotta cheese
1 c. cottage cheese
2 c. shredded mozzarella cheese, divided
1 c. grated parmesan cheese divided
1 egg
1/2 tsp. garlic powder
1/2 tsp. italian seasoning
salt and pepper to taste
26 oz. jar pasta sauce

Directions:
Set a large pot of water on the stove to boil. Once boiling add the shells and cook until al dente. Meanwhile, brown the sausage and drain off any grease. In a large bowl combine the sausage, ricotta, cottage cheese, 1 cup mozzarella, 1/2 cup parmesan, egg, and all seasonings. Place 1/3 of the pasta sauce in the bottom of a 9x13 pan. Once the shells are done boiling, strain and lay out to cool for a couple minutes. Preheat oven to 350. Spoon the cheese and sausage mixture into the shells and place in the pan on top of the sauce. Once all the shells are filled and in the pan, top with remaining sauce, mozzarella cheese and parmesan cheese. Cover with foil and bake in preheated oven for 35 minutes. Remove foil and bake an additional 15 minutes, until cheese begins to brown. Makes 24 shells