Skinny Chicken Fettucini Alfredo

Ingredients:

3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)

2 cups roasted broccoli florets

2 cups chopped yellow squash

8 ounces fettuccine

2 tablespoons extra virgin olive oil

2 teaspoons minced garlic

2 tablespoons flour

1 cup fat-free, low sodium chicken broth

1/4 cup plain greek yogurt

1/4 cup skim milk

1/4 teaspoon pepper

1 Tbsp oregano

3/4 cup freshly grated Parmesan cheese

Directions:

In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside.

In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.

Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper, and oregano. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan.

Add cooked chicken, broccoli, and squash to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.

As a chicken fettucini lover, I give this recipe two thumbs up! I don't think I'll ever make it with butter and cream again!

Original recipe and picture from Celebrations

Italian Chicken Sausage Tortelloni Soup

Ingredients:

1 pound of Italian chicken sausage
1 medium white onion, chopped
3 garlic cloves, minced
2 cups low-sodium chicken broth
1.5 cups water
1 can (14.5 oz.) diced tomatoes, undrained
1 pound package fresh cheese tortelloni
6 oz. fresh baby spinach, coarsely chopped
1 teaspoon dried or fresh basil
1/2 teaspoon dried oregano
1/4 teaspoon rosemary
1/4 teaspoon black pepper, fresh ground
1 cup frozen broccoli 
shredded Parmesan cheese

Preparation:

1.  Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the chicken broth, water and tomatoes. Bring to a boil. 
2.  Add tortelloni; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat; add the spinach, herbs, and black pepper. Add frozen broccoli with 5 minutes remaining.  Serve with Parmesan cheese if desired.

Cajun Chicken Pasta

Ingredients:

• 8 ounces uncooked linguine
• 1 pound chicken breast strips
• 1-2 tsp Cajun seasoning (I made my own - see below)
• 1 tbsp olive oil
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 8 oz fresh mushrooms, sliced
• 1/2 red onion, sliced
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 cup fat free low sodium chicken broth
• 1/3 cup skim milk
• 1 tbsp flour
• 3 tbsp light cream cheese
• fresh cracked pepper
• 2 scallions, chopped
• salt to taste

Directions:

1. Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning.

2. Prepare pasta in salted water according to package directions.

3. Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside. OR Grill it (much better in my opinion)!

4. Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes. 

5. Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.

6. Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.

7. Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!

Recipe from Skinnytaste.com 

Cajun Seasoning Recipe:

• 2 1/2 Tbsp salt
• 1 Tbsp dried oregano
• 1 Tbsp paprika
• 1 Tbsp cayenne pepper
• 1 Tbsp ground black pepper

Pesto Lasagna Roll-Ups

Ingredients:

• 1 (16 ounce) package uncooked lasagna noodles
• 1 pound mozzarella cheese, shredded
• 1 (15 ounce) container low-fat ricotta cheese
• 1/2 pound spicy Italian chicken sausage
• 1/2 pound ground turkey
• 1/2 cup fresh, chopped spinach
• 2 cups grated Parmesan cheese
• 6-8 oz. pesto sauce
• 1 (20-28 ounce) fresh or jar marinara sauce

Directions:

1. Bring a large pot of lightly salted water to a boil. Boil lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
2. Meanwhile, brown both the chicken sausage and ground turkey in saucepans.  Let cool.
3. In a large mixing bowl, mix together grated cheese, ricotta cheese, chicken sausage and ground turkey, fresh spinach, and 1 cup Parmesan cheese.
4. Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of pesto sauce. Roll the noodle up tightly, and place seam side down in a 13x9 pan. Repeat for other noodles. Top with marinara sauce and Parmesan cheese.
5. Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.

Cook's Note: The first time I made this dish, I did not use pesto sauce on the inside of the lasagna roll-ups, I used marinara sauce.  My husband loved the roll-ups so much that he asked me to make them again two weeks later.  I love pesto sauce, so I added that to the dish the next time and posted my recipe as such.  Enjoy!

Baked Macaroni and Cheese

source

Ingredients

• 2 1/2 cups uncooked macaroni (I used cavatelli)
• 2 1/2 Tablespoons flour
• 1 1/4 teaspoons salt
• 1 teaspoon ground black pepper
• 4 Tablespoons margarine
• 3 cups shredded cheddar cheese(1.5 cups sharp cheddar + 1.5 cups medium cheddar)
• 1 cup non-fat milk
• 1/2 cup Italian bread crumbs

Instructions

1. Cook pasta until tender, drain. Mix all dry ingredients together, set aside. Spray oven safe bowl or dish with cooking spray. Place half of macaroni inside. Sprinkle half of the flour mixture over top and top with half of the margarine, sliced into small slices. Sprinkle 1.5 cups cheese over. Repeat. Pour milk over all. Cover with foil and bake at 350 for thirty five minutes. Remove foil, top with bread crumbs and bake an additional ten minutes. Serve hot.

Pumpkin Sausage Penne

 

Ingredients

• 3/4 cup uncooked penne pasta
• 1 pound Italian sausage
• 1/2 cup chopped sweet onion
• 1 garlic clove, minced
• 1 teaspoon olive oil
• 2/3 cup white wine or chicken broth
• 1 bay leaf
• 1 1/3 cup chicken broth
• 2/3 cup canned pumpkin
• 3 teaspoons minced fresh sage, divided
• 1/8 teaspoon ground cinnamon
• Dash ground nutmeg
• 6 tablespoons half-and-half cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons shredded Romano cheese

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings.
• In same skillet, saute onion and garlic in oil and reserved drippings until tender. Add 2/3 cup chicken broth and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the rest of the broth, pumpkin, sage, cinnamon and nutmeg; cook 1 minute longer. If sauce is too thick, add more chicken broth.
• Add the sausage, cream, salt and pepper; heat through. Drain pasta; place in a serving bowl. Add sausage mixture; toss to coat. Sprinkle with cheese.

This meal was absolutely delicious and a fun fall recipe!

 Recipe adapted from Taste of Home

Ravioli with Pumpkin Alfredo Sauce

Ingredients

• 1 package (25 ounces) frozen ravioli of your choosing (I used chicken & mozzarella)
• 3 tablespoons all-purpose flour
• 2 cups fat-free milk
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 3 garlic cloves, minced
• 2 tablespoons butter
• 1/2 cup shredded Parmesan cheese
• 1/2 cup canned pumpkin
• 1/4 cup minced fresh parsley
• 1-1/2 teaspoons minced fresh sage
• Dash ground nutmeg
• 1/4 cup pine nuts, toasted
• 1/4 cup chopped walnuts, toasted

Directions

• Cook ravioli according to package directions. Meanwhile, in a large bowl, whisk the flour, milk and broth.
• In a large skillet, saute garlic in butter until tender. Stir in the milk mixture, cheese, pumpkin, parsley, sage and nutmeg. Cook, uncovered, over medium heat for 10-15 minutes or until thickened, stirring occasionally.
• Drain ravioli and stir into sauce. Sprinkle with nuts. Yield: 6 servings.

This was delicious. Just the right amount of pumpkin flavor! However, when I make it again, I will add a bit more flour to the sauce, as it was a bit too liquidy.

Recipe from Taste of Home

White Bean & Roasted Chicken Salad

 Ingredients

Salad:

• 2 cups coarsely chopped skinless, boneless rotisserie chicken
• 16 oz. Gemelli pasta, cooked al dente 
• 1 cup chopped tomato
• 1/2 cup thinly sliced red onion
• 1/3 cup sliced fresh basil
• 2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
• Dressing:
• 1/4 cup red wine vinegar
• 2 tablespoons extravirgin olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 2 T Parmesan cheese 

Preparation

• Boil pasta to al dente according to package instructions, drain and rinse when done.
• To prepare salad, place remaining 5 salad ingredients in a large bowl; stir gently to combine.
• To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.   Top with Parmesan cheese.

From MyRecipe.com

Tuscan Pasta Salad

Ingredients:

16 oz. tri-flavored 7 cheese tortelloni
1 pound skinless, boneless chicken breast tenders
non-fat cooking spray
1 clove garlic, minced
1 teaspoon basil
1 teaspoon rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup grape tomatoes, halved
1 cup asparagus, chopped & steamed
1/3 cup red bell pepper, diced small
1/3 cup white onion, diced small
1/4 cup olive oil
1/2 cup Balsamic dressing
1 cup heart of romaine lettuce, chopped

Directions:

Boil pasta according to package instructions.  When finished, rinse with cold water and chill.  Prepare chicken for grilling by: coat chicken with non-fat cooking spray, sprinkle on garlic, basil, rosemary, salt & pepper.  Grill chicken tenders on medium-high for 5 minutes on each side, remove from grill and chill.  Rinse and halve tomatoes and place in a large serving bowl.  Chop asparagus into 1-inch pieces, put in a microwavable bowl, place cling wrap on the top and microwave on high for 2 minutes.  Stir asparagus in bowl, re-cover and microwave for 1 minute longer.  Add steamed asparagus with tomatoes.  Dice both the red pepper and white onion and add both to veggies in serving bowl.  Stir in pasta and chicken with the veggies, then add the olive oil and Balsamic dressing and mix together thoroughly.  Season with salt and pepper to your liking.  Toss in the romaine lettuce just before eating, so it will not become wilted.

BLTA Pasta Salad

This quick and easy recipe is from allrecipes.com!
Ingredients:

16 oz. gemelli pasta
1/2 lb. turkey bacon, chopped or crumbled
1 lb. grape tomatoes, halved
4-6 green onions, chopped
8 oz. fresh baby spinach
1 avocado, chopped
1 cup light or traditional ranch dressing
salt and pepper to taste

Directions:

1. Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.
2. Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels.
3. In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon over the top and add chopped avocado just before serving.

Cold pasta/spinach & tuna salad

Ingredients:

16 oz. any whole grain pasta, cooked
EVOO, 1 teaspoon-ish
1 large can of Albacore tuna, drained
1/3 cup plain, non-fat yogurt (Greek)
1.5-2 T. dijon mustard
1 cup frozen sweet peas
1/2 cup fresh carrots, julienne or chopped small
1.5 cups fresh baby spinach
Balsamic viaigrette, a splash or two

Directions:

Cook pasta according to package instructions.  Drain pasta and add a touch of extra virgin olive oil to keep pasta from sticking together, set aside.

Drain tuna in can and place in a medium sized bowl.  Mix in yogurt and mustard, this should coat the tuna very well, since it serves as the "sauce" of the pasta dish. 

Steam frozen peas in the microwave until fresh. Prepare carrots: either julienne cut or chopped in small pieces (I used my mini food processor).  Cut the stems off of baby spinach.  Add peas, carrots and spinach to tuna mixture, then toss in pasta and mix thoroughly.  Top off the pasta salad with the Balsamic vinaigrette and devour!

Chicken Cacciatore

Ingredients:

1  pound  skinless, boneless chicken breast tenderloins

1  teaspoon  dried oregano
1/2  teaspoon  dried basil

1/2 teaspoon rosemary

1/4  cup  dry red wine
1/4  teaspoon  salt
1/4  teaspoon  black pepper

1 - 32 oz can tomato sauce

Non-fat cooking spray

2 cloves of garlic, minced
2  cups  sliced cremini mushrooms
3/4  cup  chopped orange bell pepper

3/4 cup chopped white onion
16 oz. organic, whole grain Cappelini pasta (or linguine or any pasta you like)

1 T - EVOO (extra virgin olive oil)
1 cup  (about 4 ounces) shredded Mozzarella cheese

Preparation:

Heat slow-cooker (crock pot) to 300-350 degrees.  Add in first 8 ingredients, through tomato sauce to slow cooker and simmer while preparing the remaining ingredients.

 

Heat a medium sized skillet over medium-high heat. Coat pan with cooking spray. Add garlic, mushrooms, bell pepper and onion to pan; sauté 5 minutes or until lightly browned, stirring frequently. When all are lightly browned, remove from heat and add to the slow cooker.  Cover and continue to simmer 30 minutes.

 

Boil water in a large saucepan, add EVOO, and prepare pasta according to package instructions.  When the pasta is al dente, remove from pan and rinse with warm water in colander.  Turn off heat on slow cooker.  On dinner plate, serve 1/2 cup pasta topped with 1/2 cup chicken cacciatore.  Sprinkle with cheese, and fresh basil if desired.  I also served steamed broccoli and whole grain French bread with this dish!

Pasta e Fagioli (Italian Chili)

Ingredients:

• 1 lb. ground beef
• 1 small onion, diced (1 cup)
• 1 large carrot, julienned (1 cup) - to save time, just chop
• 3 stalks celery, chopped (1 cup)
• 2 cloves garlic, minced
• 2 14.5 oz cans diced tomatoes
• 1 15 oz. can red kidney beans w/liquid
• 1 15 oz. can great northern beans w/ liquid
• 1 15 oz. can tomato sauce
• 1 12 oz. can of V-8 juice
• 1 T white vinegar
• 1 1/2 t salt
• 1 t oregano 
• 1 t basil
• 1/2 t pepper
• 1/2 t thyme
• 2 c water
• 1/2 pound (8 oz.) ditali pasta
• dash of hot sauce or cayene pepper
• fresh parmesan cheese 

Directions:

1. Brown the ground beef in a large pot over medium heat.  Drain off most of the fat.
2. Add onion, carrot, celery, and garlic and saute for 10 minutes.
3. Add remaining ingredients except pasta and parmesan cheese, and simmer for 1 hour.
4. About 50 minutes into simmer time, add in the uncooked pasta and continue simmering for the final 10 minutes.
5. Serve with fresh parmesan cheese for topping.
6. Serves 8

This is a very slightly modified version of a recipe I got from my mother-in-law.  It's very hearty, healthy, and despite what seems like a long ingredient list, very easy to make.  I think it tastes best made with fresh herbs, but really... what doesn't.  This freezes very well too, just leave the pasta out.  I've also made a day in advance (minus the pasta) and reheated for large gatherings - it's easy to double.  Enjoy!

Sesame Chicken and Asparagus Penne

Ingredients:

• 2 boneless chicken breasts
• 8 oz. penne pasta
• 1 lb. asparagus (I've also used broccoli)
• 4 T toasted sesame seeds (reserve one for topping)
• Sauce ingredients:
• 1 T brown sugar
• 1/4 c soy sauce
• 4 T sesame oil
• 3/4 T hot chili sesame oil
• 1 T red wine vinegar
• 3 T chunky peanut butter
• 3 cloves garlic, minced
• Toppings: 
• 1 small cucumber, peeled, seeded, and diced
• 3 green onions, sliced thin

Directions:

1. Boil chicken breasts until cooked through.  Let chicken cool before shredding.  You can pick it apart with your hands or use two forks for this.  Put chicken in large bowl.
2. Cook penne noodles as directed.  Drain.  Toss with a tiny bit of extra sesame oil to keep noodles from sticking.  Add to large bowl with chicken.
3. Snap ends off of asparagus and put spears in boiling water for 1 minute.  Remove from water, let cool slightly and cut into 1 inch pieces.  Add to large bowl.
4. In a blender, combine all the sauce ingredients until well blended.  Pour over the penne, chicken and asparagus.  Add 3 T toasted sesame seeds.  Stir until well-coated.
5. Serve either warm or chilled.  Topped with 1 T sesame seeds, cucumber and green onions.  Serves 4.

Man, I love this dish!  Like I mentioned in the ingredient list, I've also made this with broccoli which is also very tasty (although asparagus is my favorite).  If you wanted more kick to it, you could beef up the hot chili oil.  Since I make this for my whole family, I usually scale back on the hot chili oil (to 1/2 T) - then Roger and I add extra hot chili pepper flakes to add the heat, while Emma can have a less spicy version.  I've also frozen this dinner (minus the toppings) and thawed later - it worked surprisingly well.  Easy to make in bulk too, it would also be a great pasta "salad" to take to any kind of potluck/event.  Thanks to Stacy Ferney who shared a recipe with me that inspired this one!

Chicken Manicotti

*cooking spray
*8 oz Pasta, manicotti, semolina, dry (1 box)
*1 tsp olive oil
*1 cup fresh chopped onion
*1 cup chopped tomato , chopped (I buy petite diced tomatoes and drain the juice)
*1 cup medium green bell peppers , chopped
*2 medium garlic cloves , minced
*12 oz cooked chicken breast, diced (I boil mine and then shred it)
*2 cups Italian cheese blend
*1 egg, lightly beaten
*3/4 cup grated parmesan cheese , divided
*1/2 cup pesto
*1/2 tsp salt
*1/8 tsp black pepper
*26 oz marinara sauce

Directions
1. Preheat oven to 350 degrees F. Spray a 13x9-inch baking pan with cooking spray; set aside. Cook manicotti 7 minutes, or according to package directions; rinse with cold water and drain. It's easier to work with if you leave it a bit al dente.

2. Heat oil in a large skillet over medium heat. Add onion, tomato, green pepper ,and garlic; cook 5 minutes, stirring often, or until vegetables are softened.

3. In a large bowl, mix vegetables, chicken, 1 cup Italian cheese blend, egg, 1/2 cup Parmesan, pesto, salt, and pepper until mixed. Fill each manicotti noodle carefully.

4. Pour 1/2 of the marinara sauce into prepared baking pan. Arrange filled manicotti over sauce and top with remaining sauce. Sprinkle with remaining Parmesan and Italian cheese blend. Bake, uncovered, for 30 minutes or until manicotti is heated through and sauce is bubbling.

This meal is a bit time consuming, especially if you're cooking for a crowd, but it's SO worth the time! I recommend a partner to help with stuffing the manicotti. It definitely makes things go much faster!

Chicken Spinach Lasagna

Ingredients:

*9 lasagna noodles
*1/2 c butter (I used EVOO instead)
*1 onion, chopped
*1 clove garlic, minced
*1/2 c all-purpose flour
*1 tsp salt
*2 c chicken broth
*1 1/2 c milk
*4 c shredded mozzarella cheese, divided
*1 c grated Parmesan cheese, divided
*1 1/2 c sliced mushrooms
*1 tsp dried basil
*1 tsp dried oregano
*1/2 tsp ground black pepper
*2 c ricotta cheese
*2 c cubed, cooked chicken breasts (I shredded mine to make them easier to distribute)
*2 (10 oz) packages frozen chopped spinach, thawed and drained
*1 Tbs chopped fresh parsley
*1/2 c grated Parmesan cheese for topping
**For the cheeses, I just used an Italian mix as well as some Parmesan.

Directions:

1. Pre heat oven to 350. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain and rinse with cold water.

2. Melt the butter (or heat the EVOO) in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 c mozzarella cheese and 1/4 c Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat and set aside.

3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 baking dish. Layer with 1/3 of the noodles, ricotta, chicken, and sliced mushrooms. Arranged 1/3 of the noodles over the chicken and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 c mozzarella and 1/2 c Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 c Parmesan cheese.

4. Bake 35 to 40 minutes.

Pasta Russo (remix)

I was inspired to make a pasta dish tonight, because of a recipe I found in my Still Gold'n cookbook.  However, I REALLY adapted the recipe to my liking, instead of making it according to the cookbook.

Ingredients:
2 tablespoons of minced garlic
1/4 cup mini sweet bell peppers (red, orange & yellow), chopped
1 cup Baby Bella mushrooms, sliced
2 tablespoons olive oil
I pound gourmet chicken with red bell pepper & spinach sausages, sliced
(This can be made with shrimp, chicken or pork, choose your personal fave)
1/2 cup chicken stock (or more if you desire a soupier sauce)
1 tablespoon of fresh lemon juice
14-16 oz. whole grain farfalle or penne pasta
dash salt
1 cup broccoli
1/4 teaspoon black pepper, freshly ground
1 tablespoon fresh basil, choppedflorets, frozen (I buy this at Costco - it's awesome)
freshly shaved Parmesan cheese


Instructions:
Saute garlic, mini bell peppers and mushrooms in olive oil on medium heat in a large skillet or wok until garlic is golden brown.  Add the chicken sausage, chicken stock and lemon juice to the skillet.  Simmer on low for 10 minutes.

Meanwhile, cook the pasta in a pot of boiling water (with a dash of salt & olive oil) for 10 minutes.  Steam the broccoli in the microwave for 5 minutes.  When pasta is done, drain and place pasta and broccoli in a large bowl and pour the sausage mixture over the pasta.  Toss to combine, adding ground pepper and chopped basil.  Serve topped with shaved Parmesan cheese.  Yield: 6 servings.

Spaghetti Pie

 

Ingredients:

• 2 packages of linguine noodles (2 lbs.) - I use whole wheat
• 3 eggs
• 2 cups fresh grated Parmesan cheese
• 8 oz. neufchatel cheese, softened (this is the low fat cream cheese)
• 2 c non-fat sour cream
• 1/4 c water
• 1 small bunch of green onions, sliced thin (just the green)
• 7-8 cups spaghetti sauce prepared just the way you like it
• 4 cups grated cheddar cheese

Directions:

1. Preheat oven to 350 degrees.
2. Cook linguine noodles and drain.
3. Beat 3 eggs and add to linguine noodles along with fresh Parmesan cheese.  Stir to mix.
4. Divide the pasta and layer in the bottom of two 9x13 casserole dishes.

5. Next, combine softened cream cheese, sour cream, sliced green onions, and water, and stir until smooth.  Divide and spread over both pans of noodles. *For a lighter version, you don't have to use all of this - just spread enough to cover noodles.  (By the way, the bowl Emma is stirring is for a quadrupled recipe... so yours won't look like this much.  As my hubby says... I'm feedin' the world ;)

 

6. Then spread 3-4 cups of prepared spaghetti sauce over each pan.

7. Top with grated cheddar cheese and bake uncovered for 30 minutes.

This recipe serves about 14-16 people, although usually when not cooking for dinner club, we put one pan in the freezer for later.  The leftovers are delicious and it freezes really well.

This is a modified version of a recipe I got from Kathi Best back in 2004.  It's hearty, filling, and delicious... always a favorite anytime I make it - a usual request from my hubby. I also love it because it's very kid-friendly as well - one of Emma's favs.

Turkey Meatballs in Marinara w/ Cheese Tortelloni

Meatballs:

(yield = 40 meatballs)

1 pound extra lean ground turkey breast
1/4 c. grated Parmesan cheese
1 egg
1/2 tsp. dried basil leaves
1/2 c. Panko bread crumbs (fine)
1/4 c. fresh or 1 tbsp. dry parsley
1/2 tsp. dried oregano
1 teaspoon minced garlic
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper

Mix together all ingredients from above.  Roll mixture into 1 inch balls.  Heat large skillet to medium and coat skillet with non-stick cooking oil (I used olive oil spray).  Brown meatballs on both "sides" and set aside.

Marinara Sauce:

1 (16 oz.) can diced, stewed tomatoes
1/2 c. chopped onion
1 cup chopped Bella mushrooms
1/4 cup butter
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 tsp. sugar
1 1/4 c. chicken broth
1 (6 oz.) can tomato paste
1 clove garlic, minced
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper

Saute onions and mushrooms in a skillet on medium-high heat in butter, until softened and golden.  Stir together all remaining ingredients and pour into a large crock pot, set at 300 degrees.  Add sauteed onions and mushrooms to marinara sauce, plus browned turkey meatballs.   Cook in crock pot on 300 degrees for 1 hour.  After 1 hour, decrease crock pot temperature to simmer for 4-6 hours.
Pasta:


1 pound cheese tortelloni, dried
6 cups of water
dash of salt
1 teaspoon extra light olive oil
1/2 cup grated or shredded Parmesan cheese

30 minutes prior to dinner time, prepare cheese tortelloni.  Bring 6 cups of water to a boil in a large pot on the stove top, on high with salt and olive oil.  When water is boiling, add tortelloni, reduce heat to medium-high and continue low boil for 12-15 minutes.

 After tortelloni is prepared, layer tortelloni on a dinner plate, top with marinara sauce w/meatballs and sprinkle Parmesan cheese on top.  Enjoy with a delicious spinach salad and whole wheat rolls!
Recipe adapted from Cooks.com