Maria’s Veggie Lasagna

Found this recipe over at The Mother Huddle.  Even the kiddos loved it!

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients: 

1 can spaghetti sauce (I like Hunts with mushroom)

1 can diced tomatoes

2-3 TBSP olive oil

2 small zucchini, halved and sliced

1/4 cup chopped onion

1-2 cloves garlic (crushed)

1/4 tsp Thyme

1/4 tsp Oregano (if you don’t have thyme and oregano you can substitute 1/2 tsp Italian seasoning)

2 tsp sugar

1/2 tsp lemon juice (optional)

1 16 oz cottage cheese

1 egg

2 Tbsp Parmesan cheese

2 Tbsp dried parsley

1 can olives (sliced)

1 can mushrooms (or fresh mushrooms, sliced and sauteed)

2 cups mozzarella cheese, grated

Lasagna noodles

 

 Directions: 

In a large skillet heat olive oil and saute zucchini for 2-3 minutes.  Add onion and garlic and saute until onion is tender.  Add Spaghetti sauce, tomatoes, thyme, oregano, sugar and lemon juice.  

 

Cover and simmer for 10-15 minutes.  

 

In the mean time….Crack egg into cottage cheese.  Add Parmesan cheese and dried parsley.  Mix well and set aside.  

 

When sauce mixture is done simmering pour half of it into a 9×13 pan. 

 

Put noodles over the sauce (you will need to break some to make them fit and to make sure you cover the entire surface).  

 

Dump cottage cheese mixture over the dry noodles. 

 

Spread evenly and then sprinkle with the mushrooms and sliced olives.  Cover with another layer of dry noodles and then pour remaining sauce over the noodles. 

 

Cover tightly with foil and bake at 350° for 1 hour.  

 

Remove foil and sprinkle with cheese for the last five minutes.  You can also sprinkle with dried parsley for a garnish. 

 

Let stand for 10-15 minutes before serving.

Macaroni and Cheese With Cauliflower

Not your everyday mac-n-cheese!
Thanks again Real Simple.
Even the kids love this one. :)

Ingredients:

• 12 ounces multigrain elbow macaroni
• 1 head cauliflower, roughly chopped
• 4 slices multigrain bread, torn
• 1/2 cup fresh flat-leaf parsley, chopped
• 3 tablespoons olive oil
• kosher salt and black pepper
• 1 onion, finely chopped
• 1 1/2 cups grated extra-sharp Cheddar (6 ounces)
• 1 1/2 cups reduced-fat sour cream
• 1/2 cup 1 percent milk
• 1 tablespoon Dijon mustard

Directions:

1. Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain.
2. Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside.
3. Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft, 5 to 7 minutes. Mix in the pasta, cauliflower, cheese, sour cream, milk, and mustard.
4. Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.

Asparagus Lasagna 1

I have a few of Asparagus Lasagna recipes we love...this one being the easiest. I'll post the others as I make them...this one really is so simple and yummy!! You can assemble the lasagna the night before and refrigerate. Just remove it from the refrigerator 30 minutes before baking!

Ingredients:

3 pounds fresh asparagus, trimmed and cut

into 1 inch pieces

1/3 cup butter or margarine

1/2 cup all-purpose flour

1 1/2 teaspoons salt

1/4 teaspoon pepper

5 cups milk

1 (8 ounce) package cream cheese, cubed

1 tablespoon lemon juice

1 teaspoon grated lemon peel

1/4 teaspoon ground nutmeg

12 lasagna noodles, cooked and drained (we use whole wheat noodles)

2 cups shredded mozzarella cheese

1/3 cup shredded Parmesan cheese

Directions:

1.	In a large saucepan, cook asparagus in a small amount of water until crisp-tender, about 7 minutes; drain and set aside. In another large saucepan, melt butter. Stir in flour , salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream cheese, lemon juice, peel and nutmeg until cheese is melted.
2.	Spread about 3/4 cup sauce in a greased 13-in. x 9-in.-2-in. baking dish. Layer with three noodles, a fourth of the sauce and a third of the asparagus and mozzarella. Repeat layers twice. Top with remaining noodles and sauce (dish will be full). Sprinkle with Parmesan. Bake, uncovered, at 375 degrees F for 45-50 minutes or until bubbly and golden brown. Let stand for 15 minutes before cutting.

Chicken, Craisin, and Cashew Bow-Tie Pasta Salad or 3 C Salad

Thanks Evelyn for this yummy recipe! Sooo good!



4 cups cooked chicken breasts, diced (*Feeling lazy? Use an already-cooked rotisserie chicken from the store. Just pull off the meat and dice it.)
6 cups bow-tie pasta, cooked al-dente (*I think the trick to this salad is to make sure the pasta is really, truly al dente. Cook it until it seems to still have a bit of "crunch" to it in the middle. Trust me. It works!)
1 and 1/2 cups green grapes, sliced in half
1 and 1/2 cups red grapes, sliced in half
2 (5 ounce) cans water chestnuts, drained and quartered (*eh...I would leave this out.)
1 (10 ounce) can pineapple tidbits, drained (*Leave this out too. Or don't. Whatever.)
2 cups celery, thinly sliced
1/2 cup scallions, thinly sliced (green onions)
2 cups cashews, whole and halves
2 cups craisins (dried cranberries)


Dressing

1 (16 ounce) bottle Hidden Valley brand coleslaw dressing
1/2 cup mayonnaise
1/2 cup Miracle Whip

How to:

1. In a large bowl mix all salad ingredients together, except cashews and craisins

2. Whip together dressing ingredients.

3. Toss dressing with the mixture in the large bowl.

4. Mix in cashews and craisin right before serving.

Easy Summer Pasta Salad

So simple and perfect for a summer potluck!



1 16 oz box tri-colored rotini pasta
1 large crown broccoli, chopped
2 thick slices Provalone cheese, cubed
2 thick slices hard salami, cubed
1 can large black olives, sliced
1 16 oz bottle Ken's Italian with Aged Romano salad dressing

Cook pasta till al dente. Rinse with cold water, drain, and pour into large serving bowl and add everything but the dressing. Chill till ready to serve(chill dressing separately). Take dressing bottle and do not shake. Pour off half the oil at the top of the bottle, then shake the rest and pour on pasta till well covered, about half a bottle. Add more dressing if necessary or on leftovers.

This is a very colorful dish and easy to pick stuff out or add stuff in.

Creamy Bowtie and Asparagus Pasta

I made this on Sunday ...and substituted the chicken bouillon for vegetable bouillon cubes (for Riley of course!) :) Everyone LOVED it. SO good!



1 pkg. bow tie pasta
1/2 c. butter
2 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream
salt & pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/4 c. toasted pinenuts (or to taste)
Fresh parsley, to taste
Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. Do NOT over cook.In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so. Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.

Creamy Spinach & Tortellini

Thanks Melissa for this yummy recipe!

1 lb. fresh or frozen tortellini, uncooked
2 T. olive oil
½ c. onion, chopped
3 cloves garlic, minced
1 pkg. spinach (fresh is best)
1 c. tomato, cubed
¼ c. fresh basil, chopped –OR-
1 ½ tsp. dried basil
½ tsp. salt
½ tsp. pepper
1 c. whipping cream
¼ c. Parmesan cheese, grated
½ tsp. red pepper flakes (optional, if you like it spicy)
Chicken breast, cooked, cubed (optional)

Cook tortellini according to package direction; drain. Meanwhile, heat oil in a large skillet. When hot add onion and garlic; cook until brown and tender, about 4 minutes. Add spinach, tomato, basil, salt and pepper and pepper flakes. Cook 5 minutes. Stir in whipping cream and Parmesan cheese. Cook until just boiling. Reduce heat to low, add tortellini and chicken breast. Cook additional 4-5 minutes. Served topped with more Parmesan cheese if desired.

Spicy Peanut Noodles

• 8 oz linguine
  1/3 cup low-fat creamy peanut butter
• 2 Tbs. low-sodium soy sauce
• 1 1/2 Tbs. rice wine vinegar
• 1 to 2 tsp. chile paste with garlic
• 1/2 tsp. sugar
• 1 medium-size red bell pepper, cut into thin strips
• 3/4 cup chopped seeded cucumber
• 3 green onions, sliced diagonally into 1/4-inch pieces (about 1/4 cup)
• 2 Tbs. chopped cilantro
• 4 lime wedges, optional

Directions:

1. Cook linguine according to package directions.
2. Meanwhile, combine peanut butter, 1?4 cup water, soy sauce, vinegar, chile paste and sugar in large bowl; whisk until blended. If sauce seems too thick, thin it with a little water; it should have the consistency of cream.
3. Add linguine, bell pepper, cucumber and green onions, and toss well. Sprinkle with cilantro. Serve with lime wedges, if desired.

Four Cheese Bow Ties

So...ghetto sideways pic-but really good food (I CANNOT figure out how to use this mac..it is driving me crazy)

2 cans (14 1/2 ounces each) diced tomatoes (I like to use the roasted garlic kind)
1 package (16 ounces) bow tie pasta
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1& 1/2 cups milk
1 &1/2 cups (6 ounces) shredded mozzarella cheese
1 &1/3 cups grated Romano cheese
1/2 cup shredded Parmesan cheese
1/4 cup crumbled blue or Gorgonzola cheese
1/2 cup minced fresh parsley

1. Drain tomatoes, reserving 1&1/4 cups juice; set aside. Cook pasta according to package directions; drain

2. In a saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk and reserved tomato juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.

3. In a large bowl, combine the pasta, sauce, and reserved tomoatoes. Stir in the cheeses & parsley; toss gently. Place in a greased 31/2 qt baking dish. Bake, uncovered, at 375 degrees for 30-35 minutes or until golden and bubbly.

Yield: 12 servings

---recipe courtesy Taste of Home The New Potluck---