Tag Archives: Pasta

Baked Ziti

6 Sep

My husband and I are taking dance classes every Friday this month (P.S. I’m pretty excited about typing this post because I’m using my pinkie again – stitches are out and, though it looks terrible still, I can use it without being scared it is going to split in half…yay me). It was so fun! And, unlike most of the husbands, mine was actually excited to be there. 🙂 I’m not a huge dancer, but I wish I was. Baby steps…

Of course, while we were out, baby boy decided to shove a spoon down his throat and bleed all over poor auntie (she has the worst luck – last time one of the kids puked all over her…I swear I don’t plan these things). We’re still up waiting for the on-call doctor to give us a buzz and make sure we don’t need to get his pretty little gash checked. Poor kid. He’s a bink-baby and having a spoon shaped gouge at the back of your throat kind of puts a damper on things when you want to suck. It’s going to be a long night, so I might as well get a blog entry in.

Baked Ziti –  as easy as spaghetti, but it sounds way fancier. 😉 The recipe calls for three different kinds of cheeses, but lazy-o me just used a bag of pre-shredded pizza-mix cheese (I figure it has a bit of everything in there anyways!). So, a pretty easy recipe jumped all the way to no-brainer. Cool beans. I told you I’m not a fancy cook. 🙂

photo 2

Ingredients:

1 pkg.  (16 oz.) ziti pasta
1 jar  (26 oz.) spaghetti sauce
1 container  (15 oz.)  Original Ricotta Cheese
1 pkg.  (8 oz.)  Shredded Mozzarella Cheese, divided
1/4 cup grated Parmesan Cheese

PREHEAT oven to 350°F. Cook pasta as directed on package. Drain pasta, reserving 1/2 cup of the pasta cooking water.

MIX spaghetti sauce, ricotta cheese and reserved 1/2 cup pasta cooking water in large bowl. Add pasta and 1/2 cup of the mozzarella cheese; mix lightly. Spoon into 13×9-inch baking dish sprayed with cooking spray; sprinkle with remaining mozzarella cheese and the Parmesan cheese. Cover.

BAKE 30 min.; uncover. Bake an additional 10 min. or until heated through.

http://www.kraftrecipes.com/recipes/baked-ziti-54590.aspx

Advertisements

Creamy Chicken Alfredo Lasagna

4 Mar

This morning, I was was pretty darn sure that my daughter had appendicitis. Google has made me an excellent judge of medical conditions. Her symptoms matched everything – pain in the abdomen in a specific local – typically starting at the belly-button, decreased appetite, fever, increased pain when walking. Appendicitis! Turns out…she has strep. Yes, of course. Strep…which involves the throat…not the abdomen. I still have no idea how this happened. The one thing that made me feel like a not-quite-so-crazy-mommy was that the doctor did test her for appendicitis. Everything pointed to that!!! Everything, except the fact that she could jump. That was the deal breaker. The funny thing is that he checked her throat and said it was a little red then asked her if it hurt. “No.” No? How does your belly button hurt but not your throat when you have strep? I am at a loss. But a grateful loss. I’d much rather go pick up an antibiotic at the local pharmacy than run my seven year old down to the hospital for surgery. The only downside of the situation is that I have to come to terms with the fact that I do not have a future diagnosing ailments with my degree from Google and WebMD.

Here’s something useful I got from the internet: Talk about fancy lasagna! This was really tasty and very simple to put together…and it has sun-dried tomatoes!!! Anything with sun-dried tomatoes is a winner in my book. Except maybe sun-dried tomato ice cream (you laugh, but I bet someone out there has tried to pull that off). Although I really like it a lot, it was a little heavy on the cream cheese for me. Next time, I think I’ll try it with my Lower-Fat Alfredo sauce and see which one I like better.

photo 1

Ingredients:

2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked

Directions:

HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
SPREAD half the remaining cream cheese mixture onto bottom of 13×9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

photo 2

Cordon Bleu Pasta

6 Sep

My local grocery store posts recipes on their website weekly. I’ve never tried one before, but gave this one a go last night for dinner. I was going to be gone, so I needed something that I knew the kids would eat so my husband didn’t end up with a battle on his hands (yeah, I’m thoughtful like that). I thought this Cordon Bleu Pasta might be more like alfredo, but I was surprised to find that it was actually quite different. It’s definitely not a low-fat recipe with 2 sticks of butter and 2 cups of cream! But you have to indulge every now and then. 🙂 I snitched a bite or two (or four to be exact) before heading out, because it’s pretty much against the rules for a cook to not taste test – plus, it being a new recipe, I was hoping my plan of making a kid-friendly meal hadn’t backfired. Good new is, everyone loved it. And it was way simpler than a traditional Cordon Bleu.

photo-163

Ingredients:

16 oz pasta

1 cup butter

1 cup swiss cheese

2 cups cream

2 cups chicken, cooked and cubed

1 cup ham

1 cup bread crumbs

Cook pasta per package directions – set aside. In a saucepan, melt butter. Stir in cheese and cream until blended. Continue heating, stirring constantly, just to boiling. Remove from heat. Toss pasta, meats, and sauce together. Sprinkle with bread crumbs (or crushed Ritz crackers!) on top and serve.

*Original recipe found here: http://maceys.com/recipes/recipe?id=46

Lower-Fat Alfredo

8 Aug

I exercised tonight – sweated it out for a good half hour, drank tons of water…and then promptly ate some Oreos. So, in penance, I’m posting something low-fat. 🙂 Well, low-er fat! The funny thing is though, I really don’t like the full-fat version of this recipe. It’s too buttery for me. So, I only make the lower-fat version based on taste and not nutrition (Oreos people…after exercising…). It’s way better than the jarred version of Alfredo you can buy at the grocery store, it’s simple to make, and you can eat a few Oreos with it and not feel as guilty. Win – Win if you ask me!

photo-83

Ingredients:

1 Tbsp butter

1 Tbsp flour

1 cup milk

1 cup cream

3/4 tsp salt

1/4 tsp pepper

3/4 cup fresh Parmesan cheese, grated

Melt butter in medium saucepan. Add flour and cook, stirring constantly, 1 minute. Whisk in milk, cream, salt, and pepper. Bring to a gentle boil, stirring constantly. Reduce heat and simmer, stirring occasionally, 4 minutes. Stir in Parmesan cheese and heat through – do not boil. Yield – 4 servings.

Chicken Alfredo Lasagna Rolls

6 Aug

Not all of the recipes I find on the internet are a grand success. Just a few weeks ago, I was looking for something I could utilize my two quickly-ripening avocados for and stumbled upon an avocado pasta sauce. Sounds kind of yummy, right? I ignored the red flag that shot up when I read “1-3 cloves of garlic.” I love me some garlic, but 3 cloves? I even stayed on the safe end and put in only one and a half, and I almost fell out of my chair having been punched smartly in the taste buds. It was such an overwhelming garlic taste that I’m pretty sure my tongue went temporarily numb. I cleaned my plate, not wanting my kids to see me dump my food down the sink, but I was merciful to them. I saw their faces – it was pretty gross.

Luckily! This is one of my internet-find success stories. My kids are not fans of marinara (I think they are crazy, personally), so we always have to get pizza with either white sauce or no sauce, spaghetti is out, and lasagna is an every now and then. I was so excited when I found these Chicken Alfredo Lasagna Rolls – a perfect combo of the stuff they love, and I don’t have to cater to their crazy tastes. Plus, they had a lot of fun helping me put them together.

photo-86
Ingredients:

9 lasagna noodles
2 ½ cups alfredo sauce Lower-Fat Alfredo (double this recipe of alfredo if using)
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 9X13 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. Sprinkle oregano and garlic salt on top of sauce. Spread shredded chicken evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings.

Place the roll-ups in the pan, one by one, seam-side down so they don’t come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350^F for about 30 minutes, or until the cheese is completely melted on top. Broil the last 3 minutes to make the cheese toasty on top.

photo-85

Original recipe found here: https://www.facebook.com/photo.php?fbid=10151550791243589&set=a.10150167972168589.304302.587428588&type=1