Chow Mein Noodles

Ingredients

• 1/4 c. soy sauce
• 1 Tbsp. brown sugar
• 2 cloves garlic, minced
• 1 tsp. fresh ginger, grated
• ground black pepper, to taste
• 2-3 Tbsp. vegetable oil
• 3 (5.6 oz) packages refrigerated Yaki Soba noodles (found in the produce section of the grocery store.. usually the 3 packages are sold together in one 17oz. pack)
• 2/3 c. chopped celery (chopped diagonally) **I actually just used Udon noodles that I had on hand, and it turned out great.**
• 1 medium-sized onion, thinly sliced
• 2 c. chopped cabbage

Instructions

• In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.
• Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.
• Heat oil in a large wok or skillet. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and saute an additional minute or so.
• Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through.

SPICY CHICKEN RIGATONI

This is a copycat recipe from the menu at Bucca Di Beppo.  It is delicious and spicy, but can easily be toned down by adjusting the red pepper flakes.

1/4 cup oil
1/2 T. crushed red pepper
1/8 tsp. ground black pepper
1 T. chopped garlic
6 ox. chicken, sliced
3/4 cup Marinara sauce
1/3 cup Alfredo sauce
2 tsp. butter
1/4 cup peas
1 lb. Rigatoni pasta, cooked according to package directions

1.  In saute pan, heat oil over medium heat.  Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for the garlic to caramelize and red pepper to release flavor into oil.  Add sliced chicken and sauté to coat in spices and garlic.

**I would decrease the amount of red pepper for the first time cooking this recipe, and then add more in the end if you want it spicier after tasting the sauce.  It's easier to add more later than have it too spicy to begin with.**

2.  Add Marinara sauce and then Alfredo sauce and bring to simmer.  Cook until sauce thickens and chicken is fully cooked.  Turn off flame and add butter and peas.

3.  Mix cooked pasta and sauce and serve.  I served it with fresh grated parmesan and more crushed pepper flakes.

Creamy Pesto Chicken Casserole

This is a quick weekday meal that I found at Tablespoon.com, but it is actually a Better Crocker Recipe.  I used a whole wheat veggie pasta that I got from Trader Joe's and I substitute roasted bell peppers with sun dried tomatoes because it is what I had on hand, and it was delicious.  Everyone ate it up and it took very minimal prep on my part.

2

cups uncooked radiatore (nugget) pasta (6 ounces)

1/2

cup chopped drained roasted red bell peppers (from 7-ounce jar)

1/3

cup basil pesto

1/4

cup fat-free (skim) milk

1

container (10 ounces) refrigerated reduced-fat Alfredo sauce

2

packages (6 ounces each) refrigerated grilled chicken breast strips, chopped

1/4

cup shredded Parmesan cheese (1 ounce)

1. Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.
2. Cook pasta 9 minutes as directed on package. Return to saucepan. Stir in remaining ingredients except cheese. Spoon into baking dish.
3. Cover with aluminum foil and bake 35 minutes. Sprinkle with cheese.

Makes 4 servings (1 1/2 cups each)

Penne All "Not-ka"

I got this recipe from a healthy cookbook that I checked out from the library called "Cook yourself Thin".  It's a great cookbook and this was a simple favorite that everyone liked.  Served with a nice green salad and crusty french bread it was an easy week day dinner.

2 teaspoons olive oil, plus extra for serving
3 cloves garlic
1/2 cup chopped red onion
3/4 teaspoon salt
1 14-ounce can diced tomatoes or whole tomatoes in juice, pureed in a food processor
Pinch red pepper flakes
8 ounces penne
1/4 cup heavy cream
6 tablespoons evaporated nonfat milk
1/3 cup grated Parmesan cheese
1/4 cup shredded fresh basil
1/8 teaspoon black pepper

1. Bring a large pot of salted water to a boil for the penne. 

2. In a large saucepan, heat the 2 teaspoons oil with the garlic over low heat until the garlic begins to brown, about 3 minutes. Add the onion and 1/4 teaspoon salt, cover, and cook until the onion is softened, about 2 more minutes. Add the tomato, 1/2 teaspoon salt and the red pepper flakes. Bring to a simmer, reduce the heat and simmer very gently 10 minutes. Stir in the cream and evaporated milk and simmer 1 more minute. 

3. Meanwhile, after the sauce has cooked 5 minutes, add the penne to the boiling water and cook until just shy of al dente, about 6 minutes. Drain, reserving about 1/2 cup pasta water. Add the drained penne to the saucepan and simmer until the penne is al dente, 1 to 2 minutes, adding a little of the pasta cooking water if the mixture is dry. Stir in 1/4 cup of the Parmesan, along with the basil and black pepper. 

4. To serve, divide pasta among 4 serving bowls. Drizzle each serving with 1/2 teaspoon olive oil, and sprinkle with the remaining Parmesan. 

Spicy Peanut Penne

Since I'm now working, Shawn has really pitched in helping make dinner.  He made this recipe all by himself and it turned out great.  It's easy, but very flavorful. Enjoy!

1 pound penne, or any tubular pasta
3 boneless, skinless chicken breast halves, chopped
1/2 tsp. salt
1 green bell pepper, chopped
1 T. cornstarch
2/3 cup milk
1/4 cup creamy peanut butter
juice of 2 limes
2 T. soy sauce
2 T. honey
2 garlic cloves, chopped
1 teaspoon grated or minced fresh ginger
1/4 tsp. ground red pepper
1/4 cup chopped fresh chives
3 T. chopped fresh cilantro

1.  Cook the pasta according to package directions and then drain.

2.  Heat skillet over medium-high heat and add chopped chicken.  Sprinkle with salt.  Cook, stirring, for 4-5 minutes or until cooked.  Add the bell pepper and cook 2 minutes longer or until tender.  Remove chicken and pepper from pan and set aside.

3.  In a small bowl, dissolve the cornstarch in 2 T. of the milk.  Stir in the remaining milk and add to skillet.  Cook, stirring for 1 minutes or until thick and bubbly.  Cook for 1 minutes longer.  Reduce the heat to low.  (This cookbook is a healthy cookbook where she takes recipes with his fat/calories and decreases it.  The original recipe called for heavy cream, but she uses the milk thickened with cornstarch so you can do it either way).

4.  In another bowl, stir together the peanut butter, lime juice, soy sauce, honey, garlic, ginger, and ground red pepper.  Stir into the milk mixture until smooth.  Add the chicken and pepper along with the chives and cilantro.  Add the cooked pasta and toss to coat.  Serve immediately.


392 calories per serving
Recipe courtesy Healthy Homestyle Cooking by Evelyn Tribole

PW Pasta Salad with tomatoes, zucchini, and feta

Shawn and I wanted something light, quick and fresh for dinner the other night.  I've been wanting to try this Pioneer Woman recipe for a while.  It was exactly what we were looking for and would be a great meal for a summer BBW with some grilled chicken or fish.

12 ounces Farfalle (bowtie) pasta (I used orecchiette pasta)

2 T. olive oil

1 whole lemon (more to taste)

salt

fresh groun black pepper

2 whole zucchini, cut into small wedges

10 ounces grape tomatoes, halved

1/3 cup minced fresh parsley

6 ounces crumbled feta cheese

Cook pasta and drain.  Add olive oil, lemon juice, salt and pepper.  Stir in chopped tomatoes, zucchini, parsley and feta.  Toss salad and put in fridge.  Best if refrigerated several hours.  Garnish with feta cheese and a squeeze of fresh lemon.

Bacon and Parmesan Pasta

This pasta dish is simple, flavorful and one that everyone loves.  Served with a nice vegetable this is a perfect busy weekday dinner.

The ingredients:
1 lb. bacon
1 lb. rigatoni, penne, or ziti pasta
1/2 cup heavy cream
1/4 cup (2-ounces) cream cheese
1/4 cup grated Parmesan cheese
2 whole eggs
1/4 tsp. black pepper
1/4 tsp. crushed red pepper
Directions:  In a skillet, fry the bacon until crisp. When done, remove bacon until cool enough to handle and roughly chop.  
Meanwhile, cook the pasta in boiling salted water until done.  

Place cream and cream cheese in a small saucepan.  Heat over low until cream cheese is melted, and whisk until smooth.  Remove from heat.  Add the Parmesan cheese, eggs, pepper, and crushed red pepper and whisk until blended.  

Drain pasta (reserving 1/2 cup of hot water) and return to pot.  Immediately add the white sauce and toss to coat.  The hot pasta will cook the eggs.  Stir in the bacon, and add some reserved pasta water until desired consistency is reached.  

Enjoy!  




Recipe courtesy of Recipe Shoebox

Egg Noodles

I made these yesterday to go with some chicken noodle soup and hmm!  They were good.  They are also SUPER easy.

Ingredients

2 2/1 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tb butter

Instructions

1. In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
3. Allow to air dry before cooking.
4. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
   
   To store them you can let them dry out completely and keep in an air tight container or freeze them.  Oh, they were the perfect thing to come home to on a rainy day. 

Hot and Cold Sesame Noodles

This is a nice, easy Asian dish.  It would work well as a side with a grilled piece of chicken/pork/fish.  This is a Rachel Ray recipe that I saved from a long time ago.  Shawn didn't love the cabbage in it, but I thought it was good.  I also think it would be good loaded with vegetables, like diced cucumber, carrots, peppers, etc.  You could even put in some peanuts for a nice crunch.

ingredients

• 1/2 pound spaghetti
• 1/4 cup Tamari dark soy, eyeball it
• 1/4 rounded cup smooth peanut butter, softened in microwave 15 seconds on high
• 2 tablespoons rice wine vinegar
• 1 tablespoon dark sesame oil, eyeball it
• 2 tablespoons hot sauce  ( I actually used 2 tsp. of sriracha hot sauce instead)
• 2 cups shredded cabbage and carrot mix, available in produce department
• 1 cup bean sprouts or pea shoots, any variety, available in produce department
• 3 scallions, chopped on an angle
• 2 tablespoons sesame seeds

Directions

Cook pasta to al dente, with a bite to it, then cold shock it to stop the cooking process by running it under cold water in colander. Drain the pasta very well.

In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad and serve.

BBQ Chicken Pasta

BBQ Chicken Pizza is a favorite around our house and that is why when I saw this recipe I had to try it.  I can't even remember where I found this recipe.  While this wasn't my favorite dinner, it was super easy and the kids sure did like it and had seconds the next day for lunch (which is rather unusual, my kids are picky).  It is kind of like a deluxe hamburger helper type meal, you cook it all in a skillet on the stove.  It's definitely worth a try :)

1 T. Olive Oil
2 boneless skinless chicken breasts, cute into bite-size chunks
1 red onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 tsp salt
12 ounces penne pasta
2/3 cup barbecue sauce
1/3 cup sour cream
1/2 cup shredded mozzarella
1/2 cup sharp cheddar

In large (12 inch) skillet heat olive oil and cook chicken and onions.  When chicken is cooked through remove from pan.

In same pan add the water, chicken broth, penne, and salt. Bring to boil and simmer for 12-15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy.  Stir in the barbecue sauce and sour cream.  Add in reserved chicken and onions, and shredded cheese's.  Stir to combine and until everything is heated through

Serve immediately.  Garnish with additional red onions, shredded cheese, and if you like cilantro I think it would go great as a garnish.  Shawn and I also thought it would be better to use Gouda cheese, rather than mozzarella, since that is what we use on BBQ chicken pizza and love it.

Beach Street Lemon Chicken Pasta

This pasta tasted pretty delicious to us and we didn't even add the cheese!  It is light and a little citrusy, but not to much.  Good, good pasta.

1 lb. of whatever pasta you like
2. T olive oil
Zest from one lemon
Juice from one lemon
1/2 c. chopped green onion
1/4 chopped fresh parsley
Salt and Freshly ground pepper
Parmesan Cheese

Marinade:

1/2 cup olive oil
2 cloves garlic
2 Tbl. Cajun seasoning
2 Tbl. Lemon Juice
2 Tbl. minced parsley
1 Tbl. brown sugar (more if yo like it sweeter)
2 Tbls. Soy Sauce
2 Chicken breasts sliced (you could also make this with shrimp)

-Combine marinade and let do its thing for 1-12 hours.
-Cook marinated chicken with marinade sauce
-Cook Pasta in separate pot
-Combine juice of one lemon, zest, olive oil, green onions, and fresh parsley together
-Add hot pasta to parsley mix along with chicken.
-Add cheese, salt and pepper to your liking and serve warm

Thai Peanut Noodles

Whenever I ask my kids what they want for dinner, they always ask for the "spicy peanut noodles". Seriously, this is a favorite at our house and I know it is similar to a lot of recipes, but I thought I should post it anyway. This recipe comes from www. ourbestbites.com, which is a great food website.

1/2 cup chicken broth

3 T. cream peanut butter

1-2 tsp. Sriracha chili sauce (1 is mild with a bite and 2 is hot-I usually do about 1 1/2 tsp.)

1 1/2 T. honey

2 T. soy sauce

1 1/2 T. fresh minced ginger

2-3 cloves of garlic, minced

1 small box of linguine noodles ( I also have just used regular spaghetti noodles)

chopped green onions, cilantro, green peppers, cucumber, edamame, carrots, and anything else that sounds good.

limes, cut into quarters

chopped peanuts

Cook noodles in salted water until done. Meanwhile, combine chicken broth, peanut butter, chili sauce, honey , soy sauce, ginger, and garlic in small pan over low heat. Wisk until smooth and then remove from heat. Toss cooked noodles with peanut sauce and serve buffet style with all the chopped veggies, and peanuts. Squeeze lime juice over the top and eat!!

My kids love to be able to choose what goes on top. You can also make this more heavy by adding meat (chicken or shrimp would be great).

Three Pepper Pasta Sauce

4-6 servings
prep time: 10-15 minutes
Cook Time: 7-8 hours (low) 3-4 (high)

1 green bell pepper, cut small
1 red bell pepper, cut small
1 yellow bell peper, cut small
(I just use whatever color I have around)
2 cans (14.5 oz) diced tomatoes undrained
1 cup chopped onion
1 can tomato paste
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon red pepper flakes

1. combine all incredients and cook in the slow cooker. Makes a really fresh tasting pasta sauce.

Baked Lemon Pasta

This is such a great recipe for a hot summers day. It tastes so fresh. It is one of the pioneer woman's favorite recipes so if you follow her cooking blog you will like this.

1 pound thin spaghetti (don't substitute for regular, thin makes it seem so light and fresh)

1/2 stick butter (4 T.)

2 T. olive oil

2 garlic cloves, minced

juice of 1 lemon

zest of 1 lemon

2 cups sour cream

1/2 tsp kosher salt (more if desired)

grated parmesan cheese (fresh is best)

flat leaf parsley, chopped

extra lemon juice

Preheat oven to 375. Cooke spaghetti according to package directions until al dente.

In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan and turn off the heat.

Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together. Pour spaghetti into an oven safe dish.

Bake, covered for 15 minutes. Then remove foil and bake for an additional 7-10 minutes. Don't bake too long or the pasta will drive out. When you remove it from the oven squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley.

Serve with crusty french bread and a simple green salad.

Lasagna Rolls

This is a great alternative to traditional lasagna and my kids love it.

Sauce:
2 T. unsalted butter
4 tsp. all purpose flour
1 1/4 cup whole milk (I used 2% and it was fine)
1/4 tsp. salt
1/8 tsp. ground black pepper
pinch ground nutmeg

Lasagna:
1 (15 ounce) container whole milk ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeeze dry
1 cup plus 2 T. grated Parmesan cheese
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten
3/4 tsp. salt
1/2 tsp. ground black pepper
1-2 T. olive oil
12 uncooked lasagna noodles
1 cup marinara sauce
1 cup shredded mozzarella

*spinach and prosciutto are optional.

To make the sauce you are basically just making a white sauce. Melt better over medium-low heat, add flour and whisk for about 2-3 minutes. Whisk in the milk and increase the heat to medium-high. Keep cooking and whisking the sauce until it is thick and smooth and then add salt, pepper, and nutmeg. Pour the bechamel sauce in the bottom of a 9x13 baking pan.

Preheat oven to 450. Boil Lasagna noodles until they are almost done (about 7-8 minutes). If they are too done they will just fall apart when rolling. When noodles are done lay out on baking sheet to prevent sticking and let the noddles cool.

Make Filling. Mix ricotta, spinach, 1 cup Parmesan cheese, prosciutto, egg, salt and pepper until blended.

Put three Tablespoons filling on each noodle and spread all over. Starting at one end roll noodle, jelly roll style, and place in bechamel sauce in pan (seam side down). Repeat with remaining noodles until done. Spoon 1 cup marinara sauce over the lasagna rolls and sprinkle with mozzarella and remaining 2 T. Parmesan cheese.

Cover with foil and cook until heated through and sauce is bubbling, about 20 minutes. Take off foil and cook for 15 more minutes until cheese is nice and brown on top. Let cool for about 10 minutes before serving!

Cajun Chicken

Another Allrecipes classic recipe~Enjoy!

4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced ( I didn't have any, but they would be a great addition)
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.

Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Thai Chicken Pasta

Look at me posting a recipe! Jenn will be so proud. I haven't actually made this dish, but the couple we are living with made it the other night and IT'S DELICOUS. Enjoy

Sauce

1/2 c. chicken broth

1/4 c. chunky peanut butter

1/4 c. soy sauce

3 T brown sugar

2 T rice vinegar

2 tsp grated peeled fresh ginger

2 tsp chili paste with garlic (2 makes it quite spicy,
maybe 1
to 1 1/2 tsp - however, we found a kind of sweet chili paste, almost like Hoisin sauce, and it was not too spicy)

4 garlic cloves minced




8 oz fettuccine

1 lb chicken breast

1 c. (2 inch) sliced green onions

1 c. shredded carrots (I buy the pre-shredded kind)



Combine first 8 ingredients in sauce pan. Cook until smooth, stirring frequently. Cook pasta in boiling water 8 minutes.
Add onions ad carrots. Continue cooking until pasta is done. Drain and place in large bowl.
Toss with peanut sauce and cooked cut up chicken.

Easy Chicken and Broccoli Lo Mein

I made this for dinner tonight and everyone seemed to like it. It was so fast and easy AND incorporated some veggies (I'll try anything to get my kids to eat healthy).
8 ounces long pasta, such as linguine
2/3 pound skinless, boneless chicken breasts
1 cup fresh button mushrooms (I didn't have any, but it would be a great addition)
1 T. peanut oil or vegetable oil
1 large onion
1 bag (16 oz.) frozen broccoli (I just used a few crowns of fresh broccoli that I steamed)
3 cloves fresh garlic
2 tsp. finely minced fresh ginger
3 T. soy sauce
1 T. rice vinegar
1 T. ketchup
1 tsp. dark sesame oil

Boil noodles until tender. Meanwhile cut chicken into bite size pieces. Heat oil in deep skillet and sauce chopped onion. Next add the chicken. Let that cook for a few minutes and then add the mushrooms, broccoli, garlic, and ginger. Cook, stirring frequently, until the mushrooms release their liquid and the chicken is no longer pink.

Add the soy sauce, vinegar, ketchup (I thought this was a really odd ingredient for this recipe-but it worked), and sesame oil to the skillet and mix well. Remove the skillet from heat and add the drained, cooked pasta. Mix all together are serve immediately.

Easy Chicken & Broccoli Alfredo

8 oz. fettuccine or spaghetti, uncooked
2 cups fresh broccoli florets ( I think it needs more like 4 cups)
1/4 C. Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 2/3 c. milk
4 oz. Cream Cheese, cubed
1/4 c. Grated Parmesan Cheese
1/2 tsp. dried basil leaves

Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 min. of the pasta cooking time. Drain pasta mixture.

Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until chicken is cooked through, stirring occasionally. Stir in milk, cream cheese, Parmesan cheese and basil. Bring to boil, stirring constantly. Cook 1 to 2 min. or until sauce is well blended and heated through.

Add chicken mixture to pasta mixture; mix lightly. (Too much mixing causes broccoli to fall apart)

Makes 4 servings, 2 cups each

Zucchini Pasta

1 (8 ounce) package uncooked pasta shells
1 teaspoon olive oil
1/2 onion, chopped
3 cloves garlic, sliced
1 zucchini, chopped (I used two zucchinis because I like mine loaded)
1/2 teaspoon dried oregano
salt and freshly ground black pepper to taste
1/4 teaspoon crushed red pepper flakes
3/4 cup chicken broth
1/2 cup chopped cooked chicken
1 ounce diced roasted red peppers
2 tablespoons light cream cheese
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook for 8 to 10 minutes, until al dente, and drain.

Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until tender. Mix in the zucchini, and season with oregano, salt and pepper, and red pepper. Cook 10 minutes, until tender.

Stir the chicken broth into the skillet, and cook 5 minutes, until heated through. Mix in the chicken, roasted red peppers, and cream cheese, and continue cooking 5 minutes. Dump pasta into skillet with sauce and mix. Top with fresh basil and Parmesan cheese.