For those who are looking to compare my version with the original, here are the differences: I used a red skinned yellow fleshed potato, about 6 oz. of whole wheat penne, and Bone Dust seasoning instead of Old Bay (I’m not going to spend $9 on a large container if I’m not sure I’ll ever use it again). I’ve got the cookbook Hot, Sticky and on Fire book by Ted Reader, where the Bone Dust recipe comes from. Unfortunately, it’s only available in Canada or through Amazon.ca. I got my copy as a gift several years ago, and we love many of the recipes in it.

Anyway, my version of the recipe can be found after the jump.

Corn Chowder Mac and Cheese

Makes 4 servings plus around 2 servings of leftovers

Salt and black pepper
6 oz whole wheat penne
2 cups frozen corn kernals
extra virgin olive oil, for drizzling
1/4 lb. bacon, chopped into 1/2-inch pieces
1 red skinned yellow fleshed potato, diced into 1/4- to 1/2-inch pieces
2 tbsp. Bone Dust (or your favorite bbq dry rub)
2 stalks celery, chopped
1 red chile pepper, such as fresno, seeded and chopped
1 small red bell pepper, chopped into 1/4-inch cubes
1 small red onion, finely chopped
1/4 cup minced garlic (what can I say, we love garlic)
1/2 tsp dried thyme
3 tbsp. butter
2 tbsp. flour
2 cups whole milk
Few grates fresh nutmeg (I used about 1/4 tsp ground nutmeg)
1 cup grated parmigiano-reggiano cheese
1 1/2 cups shredded sharp yellow cheddar cheese

Directions:

Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente. Drain and return to the pot.

While water is boiling and pasta is cooking, heat a large skillet over medium-high heat. Add a drizzle of olive oil and the bacon and cook until crisp. Add the corn, potato and Bone Dust to the skillet and brown for 5 minutes, stirring occasionally. Add the celery, chile pepper, bell pepper, onion, garlic, thyme, salt and pepper. Cook, stirring occasionally, until softened, 8 to 10 minutes.

Add butter to the skillet and stir it into the veggie mixture until it melts. Add in the flour, then stir until it’s all mixed in. Add the milk, nutmeg, salt and pepper. Cook until the sauce coats a spoon thickly; lower the heat to low. Stir in the parmigiano-reggiano and the cheddar until it’s all melted.

Add the pasta to the large skillet and stir together. Serve immediately.

The original recipe called for broken up lasagna noodles, but we found we didn’t like it with the big pieces. We substitute in extra-wide egg noodles instead, and omit the ricotta – we don’t think it misses it at all.

Lasagna Stoup

2 tablespoons extra-virgin olive oil (EVOO)
1 pound ground beef sirloin (we use whatever we have and the drain the meat)
Salt and pepper
1 large onion, finely chopped
2 carrots, peeled and grated
3 to 4 cloves garlic, finely chopped
One 32-ounce container (4 cups) chicken broth
One 28-ounce can Italian crushed tomatoes
1/2 pound extra-wide egg noodles
1 cup basil leaves, torn
Grated parmigiano-reggiano cheese, to pass around the table

In a soup pot, heat the EVOO over medium-high heat. Add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes. Drain if necessary. Stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes.

Stir in 2 cups water, the chicken broth and tomatoes; cover and bring to a boil. Add the pasta and cook until al dente, about 15 minutes. Stir in the basil and season with salt and pepper then serve.

Based on Rachael Ray’s Lasagna Stoup.

Speedy Supper Skillet

Serves 4

1 cup diced onion
16 ounces ground turkey
1 1/2 cups cooked whole wheat pasta
1 cup peas and carrots, frozen
16 ounces tomato sauce
1 tablespoon minced garlic
salt & pepper to taste

Cook the onions in a pan spray with butter-flavored cooking spray until soft, about 10 minutes. Add ground turkey and garlic, and cook until there’s no visible pink left in the meat. Add the remaining ingredients, stir well and let simmer for 5 to 10 minutes, or until everything is hot.

Per Serving (excluding unknown items): 377 Calories; 10g Fat (23.8% calories from fat); 29g Protein; 46g Carbohydrate; 7g Dietary Fiber; 90mg Cholesterol; 825mg Sodium.

Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fat.

Sloppy Joe Pasta Bake

 
This recipe is based on Rachael Ray’s Super Sloppy Joes

1 lb penne, ziti or rotini
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 lb ground chuck
1/4 cup brown sugar
1 tablespoon grill seasoning (I use McCormick Montreal Steak Seasoning)
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
28 oz tomato sauce
3/4 cup shredded extra sharp cheddar cheese

Preheat your oven to 350 degrees.

Cook the pasta according to the package directions, drain and set aside.

Heat a large skillet over medium high heat.

Combine grill seasoning and brown sugar in a small bowl.

Add oil and meat to the pan and sprinkle with the seasoning mixture. Cook until the meat has browned, then add onion and red peppers to the skillet.

Reduce heat to medium. Add red wine vinegar and Worcestershire sauce to the pan and cook for five minutes.

Add tomato sauce to the pan and stir to combine.

Reduce the heat to medium low and simmer 5 minutes longer. When the onions are soft, add the pasta to the skillet and mix well.

Spray a 9″x13″ pan with non-stick cooking spray. Put the pasta mixture in the pan, and sprinkle with the cheddar cheese. Cover the pan tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional five to ten minutes, or until the cheese is melted to the point you like it.

Serve with a nice big salad, or with veggies sticks (which my kids prefer).

Mexican Chicken Pasta Bake

 
Serves 6

3 cups rotini twists (Mueller), uncooked
2 cups cooked chicken — shredded
14 1/2 ounces diced tomatoes with green chiles
1 1/2 cups salsa (I used Garden Fresh Wild Mild)
6 ounces tomato paste
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
2 cups water
2 cups shredded brick cheese

Preheat oven to 350 F. Spray a 9×13 pan with cooking spray.

Cook the pasta as directed, until al dente.

Combine pasta, chicken, tomatoes and salsa in a large bowl.

In another bowl, combine tomato paste and water, whisking until thoroughly mixed.

Add tomato paste mixture to the pasta mixture and stir well.

Pour mixture into baking pan, then sprinkle cheese on top. Bake for 30 minutes, or until cheese is melted.

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Per Serving (excluding unknown items): 278 Calories; 14g Fat (31.7% calories from fat); 26g Protein; 41g Carbohydrate; 3g Dietary Fiber; 75mg Cholesterol; 761mg Sodium.

Ham & Chicken Marinara

 
Serves 6

3/4 pound cooked chicken — diced small
1/4 pound Canadian bacon — diced small
28 ounces marinara sauce
1/2 cup alfredo sauce
4 ounces cream cheese
2 cups egg noodles, medium, uncooked

Preheat oven to 350F. Spray a 2 quart casserole (with a lid) with non-stick cooking spray. (Don’t spray the lid.)

Combine all the ingredients in a large bowl and stir until well combined. Pour into the casserole and bake, covered, for 55 minutes or until pasta is cooked.

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Per Serving (excluding unknown items): 309 Calories; 18g Fat (42.5% calories from fat); 28g Protein; 26g Carbohydrate; 3g Dietary Fiber; 112mg Cholesterol; 1026mg Sodium.

Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Fat.

Beef Tagliarini

 
Servings 6

1 pound ground chuck
1/2 cup chopped onion
1/2 cup chopped green bell pepper
8 ounces tomato sauce
1 1/4 cups water
1/2 teaspoon dried basil
2 cups egg noodles, medium, uncooked
4 ounces cream cheese — cut into small pieces
1 cup corn
1 tsp garlic powder
salt & pepper to taste
1 cup shredded cheddar cheese

Preheat oven to 350F. Spray a 2 or 2.5 quart casserole with non-stick cooking spray.

In a large skillet over medium-high heat, cook ground chuck, onion and green bell pepper until no pink remains in the meat and the onions are tender.

Add in tomato sauce, water and dried basil. Mix well. Bring to a boil. Add in pasta, stir well, then cover, reduce heat and simmer for 7 to 8 minutes or until pasta is almost cooked.

Add cream cheese and corn, stirring until cream cheese is melted.

Pour everything into the casserole. Sprinkle cheddar evenly overtop and bake for 5 to 10 minutes or until cheese is melted.

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Per Serving (excluding unknown items): 384 Calories; 30g Fat (58.6% calories from fat); 24g Protein; 24g Carbohydrate; 2g Dietary Fiber; 119mg Cholesterol; 465mg Sodium.

Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 4 Fat.

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If I had one word to describe this meal, it would be bland. There was little to no taste to it, even with the salt, pepper and garlic powder I added that wasn’t part of the original recipe. However, my family agreed this had lots of potential. I will try it again, but using a 6 oz can of tomato paste instead of the tomato sauce. And more seasoning – probably fresh garlic and italian seasoning (and more than just 1/2 tsp).

Tomato Sauce with Turkey Meatballs

 
Serves 6

2 slices white bread (I used whole wheat, as that’s what I have)
1/4 cup milk
1 pound ground turkey
1/4 cup grated fresh Parmesan cheese
2 tablespoons finely chopped fresh parsley
2 teaspoons minced garlic
2 teaspoons Montreal grill seasoning
1 tablespoon vegetable oil
2 tablespoons olive oil
3 teaspoons minced garlic
1 teaspoon red pepper flakes
28 ounces crushed tomatoes
1 teaspoon dried basil
1 teaspoon sugar
salt and pepper

Preheat vegetable oil over medium heat.

In a medium bowl, soak the torn white bread with the milk. Let soak for
one minute then remove bread and squeeze out excess milk.

In another bowl, add ground turkey, Parmesan, parsley, garlic and Montreal
grill seasoning. Add milk soaked bread and mix all ingredients gently.

Form meat mixture into 1-1/2 inch meatballs. In a large heavy skillet,
add meatballs and cook until golden brown on all sides. Remove meatballs
to a paper towel lined platter. Repeat in batches until all the meatballs
are cooked. Set aside.

Heat olive oil in a large, heavy-bottomed saucepan. Add garlic and red
pepper flakes and cook until fragrant. Add crushed tomatoes and let
simmer for 15 minutes. Add dried basil, sugar, salt and pepper to taste.

Add meatballs to sauce and simmer for 10 minutes.

Serve with your pasta of choice.

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Per Serving (excluding unknown items): 266 Calories; 15g Fat (49.9%
calories from fat); 18g Protein; 16g Carbohydrate; 3g Dietary Fiber; 64mg
Cholesterol; 359mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 2
Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

The Verdict

I don’t think I’ll make this recipe again. While the meatballs have potential, the sauce is very bland. All it has going for it is the heat, and we prefer more flavorful food.

1 package smoked bratwurst
1 package frozen three bell pepper and onion mixture
red wine
1 – 28 oz can Italian tomato sauce (Meijer had it on sale)
8 oz. pasta (I’ve got penne and rotini in the cupboard, I’ll just grab whichever one I find first)

First thing, I get a large pot of water boiling to cook the pasta. I don’t add the salt until the water is boiling, then I cook the pasta until al dente. Typically, if a time range is listed for the pasta on the box – say, 8-10 minutes – I pick a time in the middle and it usually comes out perfect for my family’s tastes.

As soon as I turn on the water to cook the pasta, I start assembling the sauce.

The smoked brats are already cooked, so all you really need to do is heat them through. I slice them up, either into rounds or on the bias (depending on how fancy I’m feeling at the time), and fry them up (with a little bit of olive oil) in a pot large enough to hold everything when I’m finished cooking. When the sausage is nicely browned on either side, I take it out of the pot and set it aside. I throw the frozen peppers and onions into the pot, sprinkle them with a little bit of salt, then put the lid on the pot. Turn the heat down to medium, and let cook for about 10 minutes. Take the lid off the pot and, stirring occasionally, cook for another 5 to 10 minutes, until the onions get a bit of color.

At that point I throw the sausage back into the pot, stir it all up again, and let it cook for another minute or two. I now put in a couple of glugs (yes, a very scientific measurement – usually comes out to about 1/4 cup) of red wine in, and let it cook for a minute or so. Then I pour in the tomato sauce, give it all a really good stir, then set the stove to medium low and let it simmer until the pasta is done.

When the pasta is done, I drain it, put it into the pot with the sauce, mix it all up and then serve.

Pretty simple, really, and one of my kids’ favorite meals.

Sloppy Joe Manicotti Bake

Serves 4

1 12-piece package manicotti shells
1 tablespoon extra virgin olive oil (EVOO)
1 small onion, finely chopped
3/4 pound lean ground beef
1 can tomato sauce (28 ounces), divided
1 tablespoon brown sugar
2 tablespoons Worcestershire sauce
Salt
1 cup shredded cheddar cheese

In a large pot of boiling, salted water, cook the pasta until al dente, about 8 minutes. Drain and rinse with cold water.

Meanwhile, in a large skillet, heat the EVOO over medium heat. Add the onion and cook until softened, about 5 minutes.

Add the beef and brown it, breaking it up as it cooks, about 5 minutes. Stir in 2 cups of the tomato sauce, the brown sugar and the Worcestershire sauce and simmer for 5 minutes. Let cool slightly.

Drizzle a 9-inch x 13-inch casserole dish with 1/4 cup of the remaining tomato sauce. Stuff each manicotti shell with 1/4 cup of the meat mixture and place them side by side in the casserole dish.

Spoon the remaining tomato sauce over the manicotti and top with the cheese. Bake until golden and bubbly, about 15 minutes.