• 01Sep

    Ham & Chicken Marinara

    This took me about 15 minutes to put together, including gathering all the equipment, ingredients and cutting up the ham and chicken. I love meals like this. It was a hit with the family too.

    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.

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  • 31Aug

    Beef Tagliarini

    I got this recipe from Meijer MealBox, the grocery chain’s website that combines recipes and coupons. It originally called for a can of creamed corn, but in an effort to reduce the carb count, I substituted corn kernels and cream cheese. The recipe below reflects the changes I made, and comments are after the directions and nutritional information. I served this with a nice big side salad.

    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).

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  • 17Aug

    Turkey Meatballs with Tomato Sauce

    This is based on the Spaghetti with Turkey Meatballs recipe by the Neelys on the Food Network website. It’s what we’re having for supper tonight.

    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.

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  • 27Mar

    NRD: Smoked Bratwurst with Peppers and Pasta

    Tonight’s another No Recipe Day. Smoked Bratwurst with Peppers and Pasta is really just a fancy way to say sausage and noodles.

    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.

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  • 18Mar

    Sloppy Joe Manicotti

    I made this Rachael Ray recipe quite a while ago, and the kids loved it. I’m not sure if I’m going to make it again, as I it was difficult to stuff the shells. I might do it again, though, substituting in another kind of pasta, like a medium seashell-style noodle.

    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.

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