If you’ve been following along then you all know how I have recipe OCD so we switched things up a bit, but Anne is the inspiration behind this one…

Thanks Anne!

WHAT YOU NEED:

1/2 T olive oil

1 onion diced

1/2 pound cubed bacon slab

1 1/2 pounds boneless skinless chicken breasts

3 cups water

2 cubes beef bouillon

1/2 cup white wine

1 spring thyme

1 package cooked ziti

1 can condensed cream of mushroom soup, undiluted

1 cup sour cream

1/2 cup grated Asiago cheese

1/2 cup mayonnaise

1/3 cup dry sherry

S&P
1/2 cup Panko bread crumbs

1/4 cup grated Parmesan cheese

2 T melted butter

WHAT TO DO:

Preheat oven to 350 degrees.

Spray 2-quart casserole with nonstick cooking spray.

In a medium saucepan heat olive oil and bacon until bacon is crispy.  Add in onions and cook for about 7-9 minutes, until onions are soft.  Set aside to cool while your chicken cooks.

Place chicken, water, wine, thyme and bouillon cubes in large saucepan over medium high heat.

Cook 20 minutes or until chicken is no longer pink in center.  Drain liquid and discard;  cut chicken into cubes.

Combine cooked ziti and chicken in prepared casserole dish.

Combine soup, sour cream, Asiago cheese, mayonnaise, sherry, onion, bacon, and S&P in medium bowl:  mix well.

Pour over pasta and chicken;  toss lightly.

Toss Panko, Parmesan cheese and butter in small bowl.  Sprinkle over casserole.  Bake 30 to 45 minutes or until top is golden brown.

Serve with crusty bread and a big ol’ salad and everyone is happy!

Related posts:

• Chicken Divan Casserole
• Creamy Country Chicken
• Cheeseburger Casserole
• Fiesta Week – Ole Taco Casserole
• Chicken Divine

And that means comfort food to me!

So this pub favorite has gotten a make over…

So good, you’ll make this a new staple.

Big shout out to my girl, Shell over at Things I Can\’t Say !

She blogged about how much her kids liked this dish and it sounded so amazing I had to make it immediately.  Let’s just say we were ALL licking the plates clean.

Buffalo Chicken Pasta

Serves: 4  Prep Time:  5 minutes  Cook time:  20 minutes

1 pound penne

2 t salt

1 ½ t pepper

1 T  garlic powder

1 T Cajun seasoning

1 pound chicken, diced

2 T oil

3 T hot sauce, Frank’s or Tobasco, divided

1 cup mayo

1/2 cup ranch dressing

¾ cup milk

1 cup chopped celery

½ cup chopped scallions

shredded mozzerella

chopped blue cheese

Put on a pot of water to boil and when it does toss in some salt to season it and add in your pasta and cook until al dente.

Season chicken with the spices. You can pour it all into a ziploc bag to shake it all up. Heat oil over med-high heat and cook chicken until it’s cooked, about 5 minutes or so.  Next add 2 T hot sauce and cook for an additional minute or so.  This part always makes me cough, but I use A LOT of hot sauce, I like mine extra spicy!

Combine mayo, ranch, and milk and mix. It will be lumpy, then stir in additional T of hot sauce.  It depends on how hot you want it.  Add this to the skillet with the chicken. Cook a few minutes, until heated.

Pour over pasta and stir to combine.  Top with fresh celery, scallions, mozzarella and crumbled blue cheese.  Sooo good!  Thanks, Shell!  This one is going into permanent rotation!!! 

Related posts:

• Quick and Easy Pasta Week – Spicy Chicken Sausage and Veggies
• Quick and Easy Pasta Week – Whole Wheat pasta with meat sauce
• Grandpa’s Famous Pasta
• Fettuccini Alfredo with Chicken & Broccoli
• Clean out the fridge chicken pot pie

It’s quick.

It’s cheap.

It’s delicious.

It’s Whole Wheat Pasta with Meat Sauce

WHAT YOU NEED:

1 box whole wheat pasta

1 T extra virgin olive oil

1 lb ground turkey

1 small onion, diced

2 garlic cloves, chopped

1 jar Francesco Rinaldi ToBe Healthy Garden Vegetable Tomato Sauce

S&P

Chopped basil

Grated Parmesan Cheese

WHAT TO DO:

Heat a large pot of water over high heat.  Once boiling, salt your water and cook pasta to al dente.

Meanwhile, heat a large skillet over medium high heat.  Add your oil to the pan.  Once the pan is hot, toss in your turkey.  Brown the turkey, about 6-7 minutes.

Toss in your onions and garlic and season the mixture with S&P.  Let the veggies cook for about 5 minutes.  Pour in the pasta sauce and mix well.

Let the sauce simmer until your pasta is done.

Add the cooked pasta to the sauce.  Top with basil and parmesan cheese.

Delicious dinner in no time!

Related posts:

• Quick and Easy Pasta Week – Spicy Chicken Sausage and Veggies
• Quick and Easy Pasta Week – Gnocchi Bake
• Get Healthy Week – Chicken with whole wheat penne and veggies
• Pasta with turkey bacon, peas, and dandelion greens
• Grandpa’s Famous Pasta

Part Deux!

How about an organic chicken sausage and whole wheat deal for ya?

It’s delicious…

Good for you…

And quick!

How’s that for a slam dunk?

Spicy Chicken Sausage and Veggies with Whole Wheat Pasta

WHAT YOU NEED:

1 package Organic Sweet Italian Chicken Sausage, sliced (I used Bilinsky’s)

1 T extra virgin olive oil

1 large zucchini, sliced

1 large onion, diced

2 cloves garlic, chopped

S&P

1 jar Francesco Rinaldi ToBe Healthy Spicy Marinara Sauce

1 box whole wheat pasta

Chopped basil and oregano for garnish

Grated parmesan cheese for garnish

WHAT TO DO:

Set a large pot of water to boil over high heat.  Cook pasta to package directions.  Be sure to salt your water before you put your pasta in!  Cook to al dente, then drain water and set aside.

In a large skillet, heat olive oil over medium high heat.  Toss in your sausage and cook until nicely browned.  About 7 minutes or so.

Once your sausage is nice and browned, add in your zucchini, onions, and garlic.  Season with S&P.  Allow to cook for about 5 minutes or so, until your veggies start to soften up.

After your veggies are soft add in your pasta sauce and bring mixture up to a boil.  Once it boil, knock it back to a simmer and wait until your pasta is ready.

Combine your whole wheat pasta with the sauce and serve.

Top with chopped herbs and cheese.

Related posts:

• Get Healthy Week – Chicken with whole wheat penne and veggies
• Quick and Easy Pasta Week – Gnocchi Bake
• Chicken Skewers with spicy peanut sauce
• Eat your veggies chicken stir fry
• Get Healthy Week – Salmon with sauteed veggies

I like homemade sauce.

Yes…

I like to spend all day Sunday making it.

Yes…

I have a life.

So…

Sometimes I don’t have time to make a homemade sauce.

That’s when I go with my stand by…

This week is all about quick and easy pastas using some of my favorite go to sauces.

Today is a weakness of mine…

When you’re looking for something fast and delicious and a bit out of the ordinary…

Reach for a jar of Francesco Rinaldi Premium Vodka Sauce!

Grab a bag of these organic gluten free gnocchi

From my pals over at Caesars Pasta!

And some veggies from your local CSA or farm stand and toss ‘em in a pot!

You won’t be disappointed.

Let’s make a Gnocchi Bake!

WHAT YOU NEED:

1 package Caesars organic gluten free gnocchi, cooked to package directions

1 jar Francesco Rinaldi Premium Vodka Sauce

1 T extra virgin olive oil

1 lb ground chicken

1 large onion, diced

8 ounces sliced mushrooms

1 large zucchini, chopped

1 large red pepper, chopped

2 garlic cloves, minced

1 bunch kale leaves, chopped

1 large ball fresh mozzarella, sliced

S&P

WHAT TO DO:

Heat a large pot of salted water over high heat.  Cook gnocchi to package directions.  Usually about 3-4 minutes.  Drain and set aside.

Preheat your oven to 375 degrees.

Heat a large ovenproof saucepan or dutch oven over medium high heat.  Add in olive oil.

Once the oil is hot, add in your ground chicken and cook until browned.  About 6-7 minutes.

Once the chicken is nicely browned, add in mushrooms, onions, zucchini, red pepper and garlic.  Season with S&P and cook until veggies start to soften, about 5 minutes or so.

Once the veggies have softened up stir in your kale.  Allow a few minutes for the kale to wilt and season again with S&P.

Next add in your pasta sauce and stir well to combine.

Toss in your gnocchi and gently combine.

Top with sliced mozzarella and place in oven and bake at 375 for 20 minutes.

Turn up the oven to broil and cook an additional 5 minutes or until cheese is bubbly and browned.

Serve with a side salad.

Related posts:

• It’s a Miracle Pasta Salad
• Pasta with turkey bacon, peas, and dandelion greens
• Summertime Pasta
• Grandpa’s Famous Pasta
• Twirly Whirly Pasta Salad

Well check this out!

These meatballs are good for you and your waistline….

They are totally juicy and delicious.

Best part is that you cook them in their own sauce.

You’ll never eat regular meatballs again!

Light n Lively Meatballs

WHAT YOU NEED:

1 pound ground chicken breast

1 small eggplant

3 T chicken stock

1/2 small onion, grated

1 clove garlic, chopped

1 egg white

1/3 cup whole wheat bread crumbs

S&P

1/4 cup grated parmesan cheese, plus more for sprinkling

1 jar store bought spaghetti sauce (We use Francesco Rinaldi ToBe Healthy Tomato Basil Sauce)

1/4 cup chopped parsley

1 box whole wheat pasta cooked to al dente

WHAT TO DO:

Preheat your oven to 425 degrees and set a pot of water on high for your pasta.  Season your water with salt and cook pasta according to package directions.

Cut your eggplant in half and place on a baking sheet.  Cook on 425 for about 10 – 15 minutes until soft.  Allow to cool a bit then scrape out the yummy eggplant from it’s skin and add to a large bowl.  Knock back the heat on your oven to 375.

To the bowl with the eggplant add in your chicken, chicken stock, grated onion, chopped garlic, egg white, bread crumbs, parsley, parmesan cheese, and S&P.  Mix well to combine.

Grab a muffin pan. Yes a muffin pan!  Place a healthy spoonful of sauce into each muffin well.

Next, form your meat mixture into golf sized meatballs and place on top of the sauce in the muffin wells.  The boys each took a row for themselves and made their share.

Bake at 375 for 25 minutes.  I like to flip the meatballs mid cooking process so they get all covered with sauce.

Serve on top of pasta and with a side salad and you’ve got a meal everyone will love and feel good about!

Related posts:

• Spaghetti & Meatballs
• MAma Mia Meatballs!!!!
• Quick and Light Herb Salad
• Come on baby light my fire, we’re grilling corn
• Mac n’ Cheese please

Weird huh?

They’ve eaten lobster.

They love salmon.

Why are they not feeling the shrimp love?

I decided to try it in a pasta salad.

Voila!

It’s a Miracle…

With the help of a little Miracle Whip that is.

WHAT YOU NEED:

1 box fun shaped pasta

1 bag frozen shrimp (you could use fresh, but who can afford that these days?)

2 T extra virgin olive oil

1 clove garlic, chopped

chopped parsley

1 bag frozen steamable veggies

1 cup miracle whip

1/4 cup buttermilk

1 shallot chopped

1 clove garlic chopped

1/4 cup red wine vinegar

2 T minced sun dried tomato

S&P

WHAT TO DO:

Heat a large pot of water for your pasta.  Cook to al dente according to package directions.

Heat a large skillet over medium high heat.  Pour in your olive oil and garlic.  Let the garlic heat up and flavor the oil.  Add in your frozen shrimp and cook until shrimp are pink.  Sprinkle with parsley and set aside.

Meanwhile in a medium sized bowl add your Miracle Whip, buttermilk, red wine vinegar, shallot, garlic, and sun dried tomato.  Stir to combine and set aside for the flavors to marry a bit.

Steam your veggies in the microwave according the package directions.

When the pasta is ready, drain well and return it to the pot.  Toss in your shrimp and veggies and toss to combine.  Pour your dressing over the top and toss again.

Voila!

So delicious the kids gobbled it up.

And so easy!

FYI – The powers that be at Miracle Whip have in no way compensated me for this post.  Miracle Whip just really makes this pasta salad sing!

Related posts:

• Twirly Whirly Pasta Salad
• Grandpa’s Famous Pasta
• Summertime Pasta
• It’s hot in here chef salad
• Quick and Light Herb Salad

Admit it…

You’re hungry.

Looking at that skillet full of cheesy, pasta goodness is making you think about dinner.

It’s ok…

Same thing happened to me.

This is of course ages ago when I first stumbled upon one of my favorite gals out there in bloggyland.

In case you haven’t yet, meet Julie from Mommie cooks

And that pan filled with deliciousness was what I saw the first time I laid eyes on her site…I was hooked.

And I finally made it.

The boys loved it.

Big thumbs up.

Even Keegan ate some spinach.

You have to try her Gnocchi Skillet Dinner

1 Pkg of Gnocchi
1 Pd of Ground Turkey or Italian Sausage
1 Onion, Diced
3 Cloves of Garlic
1 Can of White Kidney Beans
1 Bag of Fresh or 2 Cups of Frozen Spinach ( I used fresh)
1 28 Oz Can of Marinara Sauce
1 tsp of Basil
1 tsp of Oregano
1/8 tsp of Crushed Red Pepper
1/4 Cup of Vegetable Broth
2 Tbsp of White Wine
1 Pkg or Marinated Mozzarella or 2 Cups of Shredded
Salt and Pepper to Taste

Cook your gnocchi up according to package directions. While your gnocchi is heating up, grab your turkey or sausage and cook it up along with the onion and garlic on medium high heat. If you choose to go vegetarian, simply leave the meat out and add in a tablespoon or two of butter with your onion and garlic.

Once the meat is cooked through, turn the heat down to medium and add in the beans and the spinach.

Cook the beans and spinach until heated through and then add in the marinara, basil, oregano, crushed pepper, vegetable broth and white wine.

Stir it all together, let the dinner heat up one more time and throw in some salt and pepper to taste. Finally place the mozzarella on the top of the skillet dish, put the top on the pan and let it sit for about five minutes until the cheese is melted.

That’s it! It’s easy, delicious, and there’s enough for leftovers. I even followed her recipe and didn’t let my recipe OCD take over. It was worth it! Thanks Julie!

I was also thinking it would be great to make this dish with some stuffed tortellini?  Maybe some 4 cheese or roasted mushroom?   Mmmm!  What do you think?  I may try it soon.

And don’t forget about our Apple Recipe Contest!!! Leave us your favorite Apple Recipe Here for a chance to win a copy of our cookbook of your very own!!!

Related posts:

• Mommie Cooks’s Tequila Lime Chicken
• Mommie Cooks’s Mexicali Rice
• Mommie Cooks is in the house!!!!
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• Grandpa’s Famous Pasta

Serves: 4                        Prep Time: 5 minutes                        Cook time: 15 minutes

1 lb Rotini (corkscrew) pasta

1 bag frozen veggies (I like mixes of broccoli, carrots, & cauliflower)

2 c  Italian dressing (bottled is fine, I like Newman’s Own)

2 c rotisserie chicken, cubed (from your supermarket)

½ c  parmesan cheese

1 can marinated artichoke hearts, drained

Heat a large pot of water over high heat for pasta.  Take out your frozen veggies and let them thaw on the counter. Once the water is boiling add some salt to flavor the pasta and then pour in fusili and cook, according to package, to al dente.  4 minutes before you pasta is set to be done add in your veggies.

Drain well and pour into large pasta serving bowl.  Top with chicken and artichoke hearts.  Pour on dressing and toss to coat.  Top with parmesan cheese.  This is a complete meal in minutes and all in one bowl!  Everyone loves less dishes to clean.

Whenever I take this dish to potlucks or when I’m in charge of snack at school everyone always asks for this recipe.  I’m almost embarrassed to tell them how simple it is, but it’s so good!

Related posts:

• Grandpa’s Famous Pasta
• It’s hot in here chef salad
• Mac n’ Cheese please
• Fettuccini Alfredo with Chicken & Broccoli
• Quattro Formaggi Chicken Fettucine

Serves: 4                        Prep time:  20 minutes            Cook time: 30 minutes

FOR THE MEATBALLS

1 lb                                    ground beef

¼ c                                    milk

1 clove                                    chopped garlic

¼ c                                    chopped onions

¼ c                                    chopped red pepper

¼ c                                    chopped carrots

¾ c                                    bread crumbs

1 whole                        egg

¼ c                                    parmesan cheese

S&P

FOR THE HEALTHY VEGGIE MARINARA SAUCE

2 T                                    Extra Virgin Olive Oil

2 cloves                        garlic

¼ c                                    chopped onion

¼ c                                    chopped red pepper

¼ c                                    chopped carrots

¼ c                                    chopped mushrooms

1 28 oz can                        san marzano chopped tomato

1 ½ T                                    dried Italian seasoning

S&P

1 box                                    linguine, spaghetti, whatever floats your boat

Preheat the oven to 375 degrees.  Get out a large cookie sheet and spray it with cooking oil, set aside.  Put on some water to boil for your pasta.

In a large pot or dutch oven heat the oil over medium high heat.  When the oil is hot add onion, carrots, and mushrooms.  Sautee until veggies are soft and onions are translucent, about 7-9 minutes.

Meanwhile in a large bowl combine all the ingredients for the meatballs.  Mix them all together using your hands and form into little golf balls.  Put them on your greased cookie sheet and slide into your oven.  Bake for 25 minutes.

When your veggies are soft add the garlic to your pot.  Cook for 1-2 minutes stirring often.  Sprinkle in S&P and your Italian seasoning.  Stir.  Pour in tomatoes and stir to combine.  Bring your sauce up to a boil and then reduce to a simmer. Your water should be boiling now so add some salt and throw in your pasta, cook according to package.

When your meatballs are done slide them into your sauce and let them cook an additional 5 minutes in the sauce.  Drain your pasta and spoon out onto plate.  Scoop meatballs and sauce on top of the pasta and serve with a side salad and crusty bread to scoop up extra sauce!  I threw some leftover broccoli in as well.  

Noteworthy Nugget:  You can triple or quadruple this recipe for sauce and freeze it in plastic baggies or Tupperware containers to always keep on hand!  You can also make extra meatballs and freeze them for Grab n Go  meatball subs in a snap.

Related posts:

• Sauteed Spaghetti Squash with herbs
• Turkey Noodle Soup
• Grandpa’s Famous Pasta
• Kickin’ Chicken Stroganoff
• Mac n’ Cheese please