Stove Top Mac & Cheese

No, this is not the most exciting recipe, but I have made it about six times since I discovered it. I think that says enough. This is an easy, crowd pleaser. Personally, I am a fan of Mac and Cheese with a bubbly crusty top, but this smooth and creamy version also has a place in my heart. Don't be intimidated by the raw eggs. They cook up with the heat from the pasta and make all the difference in the world. My favorite part of this recipe is not that everyone loves it or that I always have the ingredients on hand, but that you make it in one pot!

Stove Top Mac & Cheese
adapted from: The Food Network

2 c. whole wheat macaroni
4 T. butter or margarine
6 oz. skim milk
2 eggs
1/2 t. hot sauce (Frank's or Tabasco)
1 t. salt
3/4 t. dry mustard powder
freshly ground black pepper
10 oz. shredded sharp cheddar

Cook pasta as directed on package. Whisk milk, eggs, hot sauce, salt, pepper and mustard together. Set aside. Toss drained pasta in butter and return to pot. Pour Milk mixture over hot pasta and stir well. Mix in cheese and stir, cooking over medium heat until cheese is completely melted.

Greta and Miles rating: What could be bettter???

Skillet Lasagna

The fabulous Joelen strikes again! My lasagna hating husband loves this lasagna. I just love how little effort this dish requires. It's also a little more interesting than your run of the mill lasagna. I have made a few changes to the original. This is how we like lasagna at our house...

Skillet Lasagna
1 (28 oz.) can diced tomatoes
1 T. olive oil
1 medium onion, diced
1/2 t. salt
3 garlic cloves, minced
1/8 t. red pepper flakes
1 lb. ground turkey
10 whole wheat lasagna noodles (dry and broken into 2" pieces)
1 (8 oz.) can tomato sauce
1/2 c. mozzarella, shredded
1/2 c. Parmesan, shredded- plus additional for garnish
1 c. ricotta cheese
3 T. chopped basil

Pour undrained diced tomatoes  into 1-qt. liquid measuring cup. Add water until mixture measures 1 qt..  Set aside.

Heat oil in large skillet over medium heat. Add onion and 1/2 t. salt. Cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground turkey (beef or sausage would work as well) and cook, breaking apart meat, until no longer pink.

Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low.Simmer, stirring occasionally, until pasta is tender, about 20-22 minutes.

Remove from heat and stir in cheeses. Season with additional salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Garnish with basil and additional Parmesan.

Greta and Miles rating: OK, so my kids really do not care for red sauces. They did OK with this one.

Brothy Chinese Noodles

I was recently fortunate enough to get to visit my sister in Switzerland! She is a fabulous cook! I promise to share some of the wonderful meals she made for us. This is a recipe she prepared for us that came from the EatingWell website. If you have not visited this site, it is a must! It is one of the few websites with healthy food that are actually tastes good! My sister substituted ground chicken for the ground turkey. I've made it both ways and the chicken is the best! Thanks, Jill for this recipe :)

Brothy Chinese Noodles
2 T. sesame oil
1 lb. ground chicken
1/2 C. chopped onion (or scallions)
2 garlic cloves, minced
1 T. ginger, minced
8 oz. dried Chinese noodles
4 C. chicken broth
3/4 C. water
4 C. thinly sliced bok choy
3 T. soy sauce (I used Bragg's Aminos)
1 T. rice vinegar

Heat 1 T. oil over medium heat. Add chicken, onions, garlic and ginger. Cook until no longer pink and transfer to plate. Add noodles, broth, water, bok choy, soy sauce, vinegar and 1 T. of oil to pot. Cook, stirring until noodles are tender. Approximately 5 minutes. Return chicken mixture to pot and serve.

Greta and Miles rating: The whole family loved this comfort dish!

Coconut & Beef Curry with Noodles

I won't bore you with a little story, but let me just say...this was the best dinner we've had in a long time and I will make this often. The recipe is from the cookbook, Fresh Flavor Fast.


Coconut And Beef Curry with Noodles
Salt and pepper
8 oz. vermicelli or angel-hair
2 T. vegetable oil
1 lb. beef sirloin, cut into strips
1 red onion, halved lengthwise and sliced
2 red bell peppers, ribs and seeds removed, and sliced
1/4 c. water
1 T. Thai red curry paste
1 can coconut milk
1 c. basil leaves, packed
1 T. lime juice (I used lemon)

Prepare pasta as directed on package. Meanwhile in skillet heat oil over medium-high heat. Season beef with salt and pepper. Add half of the beef to the skillet. Cook on one side, do not stir, until browned, 1-2 minutes. Transfer beef to plate and repeat with remaining Tablespoon of oil and remaining beef. Add onion, peppers and water to skillet and season with salt and pepper. Cook until crisp, but tender 3-4 minutes. Add curry paste, cook while stirring until fragrant, about 1 minute. Return beef to skillet. Add coconut milk and simmer until thickened, about 4-5 minutes. Remove from heat and stir in basil and lime (or lemon) juice. Season with salt and pepper and serve over pasta.

Greta and Miles rating: They really liked this! Greta was crazy about the red peppers and the pasta. Miles loved the beef and the pasta.

Pumpkin Mac 'N Cheese

It's no secret. My family loves pasta and the cheesier the better. This quick delicious dish (SNL anyone?) is a keeper. I found it on Pioneer Woman's website Tasty Kitchen. The original recipe calls for butternut squash, but pumpkin was on sale. The pumpkin was fabulous, but I have a sneaking suspicion that the squash would be even better!

Pumpkin Mac 'N Cheese
2 c. small pasta
1 T. butter
1 T. flour
3/4 c. milk
1/2 c. pumpkin puree
1 1/2 c. shredded cheddar
2 T. cream cheese
1/2 t. salt
1/8 t. pepper
1/8 t. paprika

While pasta is cooking, Melt butter in medium sauce pan. Whisk in flour. Whisk for 2 minutes. Slowly add milk while whisking lumps.
Add remaining ingredients. Stir. Add sauce to pasta and serve.

Greta and Miles rating: what pumpkin??? they loved it!

Rice Cooker Mac N' Cheese

I love my rice cooker! I use it at least once a week. It is the fastest, easiest, and best way to prepare rice, couscous and even homemade mac n' cheese! For the milk, can use heavy cream if you are feeling luxurious, skim milk or even soy milk. I've tried all three. The cheeses are versatile as well. We've used cheddar only, cheddar and goat cheese, cheddar and mozzarella...anything goes! The original (but altered) recipe was found at RecipeZaar.

Rice Cooker Mac N' Cheese

2 C. whole wheat penne pasta (or pasta of your choice)

1 1/4 C. milk

1 C. water or broth

1 C. shredded cheddar

1/2 C. shredded mozzarella

2 T. butter or margarine

1/2 t. salt

1/4 t. pepper

pinch of cayenne (optional)

Dump pasta and water (or broth) and milk (or cream) into rice cooker. Cook. When finished cooking add remaining ingredients. Stir well. You may need to add additional water or milk. Serve to happy little kids. Serves 2 hungry adults or 1 adult and 3-4 little bumpkins.

Blue Mac 'N Cheese

There is a great local vegetarian restaurant that serves fantastic soups. They also have some of the best macaroni and cheese I've ever had. My favorite is their "Blue". I am a huge blue cheese fan, and lucky for me, my two little children are too! I found a great recipe online that is close, but still lacking a little of the magic. I lightened the recipe up a tad, but it was still great comfort food!

Blue Mac 'N Cheese
1 lb. penne pasta
2 T. butter
1 T. olive oil
1/4 c. flour
2 1/2 c. skim milk
1 1/2 c. blue cheese
3 c. cheddar cheese
Salt, black pepper, cayenne to taste
3 T. minced fresh chives

Preheat oven to 350. Cook pasta as directed, drain and set aside. Melt the butter with the oil in a large sauce pan over medium-high heat. Make a roux with the flour. Cook for about a minute and slowly whisk in the milk. Once sauce begins to thicken, add the cheddar and 1 c. of the blue cheese. Add salt, pepper and cayenne to taste. Toss pasta in cheese sauce and pour into 9x13 baking dish. Sprinkle remaining blue cheese over top and bake 15-20 minutes until bubbly. Sprinkle with chives and serve.
Greta and Miles rating: Greta had 3 helpings and Miles ate every last drop of his!

French Onion Pasta

Wow. This is truly excellent. The whole family loved this recipe from Stephanie at Stephanie Cooks. This one is going onto our list of regulars! The best thing is that it is so delicious and so cheap!
Next time, I will double the recipe so we have enough for leftovers:)

French Onion Pasta

2 c. of uncooked rotini pasta
1 c. chicken stock
1 packet of Lipton's Onion Soup mix
1 scallion, finely diced
2 cloves of garlic, smashed
1/2 cup of Marsala wine (I just used Sherry)
4 tablespoons of light cream
1 tablespoon of flour
1/4 cup of shredded mozzarella cheese
1 tablespoon of EVOO

Directions-
Cook pasta and keep warm. In a saucepan, heat the EVOO. Add the scallions and garlic, stir continually until soft and fragrant. Add the wine, scraping the bottom of the pan to remove any pieces of onion. Add the stock and soup mix packets, allow to cook on low for about 20 minutes.
Whisk in flour, whisking continually until well incorporated and thickened. Add the light cream, mix well. Add the pasta to the sauce, stir well. Pour into an oven safe dish. Top with the mozzarella cheese. Set it under the broiler until the cheese is golden.

Cauliflower-Pumpkin Pasta

Mmmmmmm! I thought I hated cauliflower...this was really, really delicious-not too bad for you and very easy to whip up! The recipe is another one from Rachael Ray's 30 Minute Get Real Meals.
Cauliflower-Pumpkin Pasta

2 T. olive oil
4 garlic cloves, chopped
1 large head cauliflower, chopped into florets
1 c. chicken stock or broth
salt
1/2 pound pasta (I used whole wheat penne)
1 c. pumpkin puree (*not pumpkin pie filling)
1/4 c. cream or half and half
1/2 c. grated Parmesan cheese
3 T. chopped fresh sage leaves (I used 1 t. dried)

Preheat large skillet over medium heat. Add oil and garlic and cook for 1 minute. Add cauliflower and stir to coat with oil and garlic. Add stock and bring to a boil. Place lid on pan and simmer for 15 minutes, or until tender.

Boil water for pasta. Add pasta and cook to al dente.

Once pasta is cooked and cauliflower is tender, add pumpkin and cream to cauliflower. Heat through. Drain pasta and add to cauliflower and pumpkin. Add cheese, salt, pepper and sage. Toss with pasta and serve with extra Parmesan to top.

Greta and Miles rating: Miles loved this----Greta, not so much.

Velvet Chicken

Ok, I really struggled with a title fcor this recipe... I was originally thinking earth chicken, but that kind of makes me think of chicken with dirt all over it. Anyway, I wanted to make this recipe for dinner tonight. When I started getting the ingredients out to make it, I realized that I did not have most of the ingredients. What we ended up with was a really amazing meal that everyone enjoyed. I'm just not sure what it should be called because there is not one flavor that stands out above the others. I guess velvet chicken will have to do.

Velvet Chicken

3 boneless, skinless chicken breasts, cut into chunks

Salt and Pepper

2 T. olive oil

2 T. butter

3/4 c. chopped onion

8 oz. bella mushrooms, sliced

2-4 garlic cloves, minced (I use 4)

1 c. chicken stock

1 pkg. reduced fat cream cheese

3 T. spicy peanut sauce (store bought)

3 T. fresh basil, chopped

1lb. box penne pasta (or your favorite pasta)

Salt and pepper chicken and brown in oil over high heat. Remove from pan. Set aside. In same skillet, melt 2 T. butter and add onion. Saute until tender. Add mushrooms and garlic. Saute until mushrooms are tender. Add stock and simmer about 5 minutes. Add cream cheese and peanut sauce. Add chicken and basil to sauce.

Meanwhile, cook pasta according to package directions.

Season sauce with salt and pepper to taste and serve over pasta.

Greta's rating: She loved this and our 1 year old loved it as well!

Penne a la Betsy

Well, here's another recipe my husband has asked that I make again...and often. I can see why this is a popular recipe. It is good and pretty mild, so I would definitely make this one for a crowd. Next time I will most likely add some sun dried tomatoes to the sauce. The recipe is from the Pioneer Woman Cooks.

Penne a la Betsy

1 lb. fresh shrimp
3 T. butter
3 T. olive oil
1 lb. whole wheat penne
1 small onion
2 garlic cloves
1/2 c. chicken stock (or chardonnay)
1 (8oz) can tomato sauce
1 c. heavy cream
fresh basil
Parmesan cheese to taste (I know, a faux pas- but delicious)

Cook shrimp in 1 T. oil and 1 T. butter in large skillet. Once shrimp is opaque, remove from heat. Prepare penne as directed on package. Chop onion and mince garlic. Add 2 T. butter and 2 T. olive oil to skillet and add onion and garlic. Add stock, tomato sauce and cream. Remove tails from shrimp and chop into bite sized pieces. Chiffonade basil. Add shrimp and basil to sauce. Season with salt and pepper and toss with pasta. Serve with freshly grated Parmesan.

Greta's rating: she ate the pasta- put did NOT like the shrimp.

Penne with Spinach Sauce

This recipe from Giada DeLaurentiis is an old standby for me. I love spinach, garlic and goat cheese so this is heaven! I always serve this with chicken grilled with salt, pepper, olive oil and fresh lemon juice, and I ALWAYS use more cheese than what is called for. Oh, and a funny little tidbit- as my pasta was cooking, I noticed a suspiciously similar recipe on the box!

Penne with Spinach Sauce
1 lb. whole wheat penne pasta

5 oz. fresh spinach
3 garlic cloves
2 oz. goat cheese
1 oz. reduced fat cream cheese
3/4 t. salt
1/2 t. freshly ground black pepper
2 T. Parmesan cheese, grated

Boil pasta as directed on package. Meanwhile mince garlic in food processor. Add goat cheese, cream cheese, salt, pepper and 1/2 of the spinach. Pulse until smooth. Set aside. Place remaining spinach in large bowl. Spoon hot pasta over spinach and add cheese mixture. Toss to coat pasta and add 1/2c. -1 c. leftover pasta water to help consistency. Serve with fresh Parmesan on top.

Croque Monsieur Ravioli

Warning: This is not for people who can't eat "rich" foods! I found this recipe for Ham and Cheese Ravioli which I was very excited to try. I wasn't sure what kind of sauce to make- so I borrowed the sauce from one of my favorite recipes, Ina Garten's Croque Monsieur.
This recipe is for the true cheese lover.
Below is how I've combined these two recipes and of course, I've made a few of my own changes!

Croque Monsieur Ravioli
Sauce:
2 T. butter
3 T. flour
2 C. Milk (yes, skim will work)
2 C. Gruyere, shredded
1/2 c. Parmesan
1 t. salt
1/2 t. black pepper
pinch nutmeg
Additional Parmesan to top

Melt butter in saucepan over low heat. Stir in flour all at once using wooden spoon. Cook for 2 minutes. Slowly add milk, whisking constantly. Turn heat up to Medium and whisk continuously until thickened. Remove from heat and add cheeses, salt, pepper and nutmeg. Set aside.

Ravioli:
1 package won ton wrappers
1 egg
2 T. water
2 c. shredded Gruyere
.5 lb. shaved smoked ham, chopped
3 garlic cloves, minced
1/2 t. salt
1/2 t. black pepper
1 egg
1/4 c. shredded Parmesan

Start boiling water in large pot.
Preheat Broiler.
Whisk together 1 egg and 2 T. water. Set aside. Combine Gruyere, ham, garlic, salt, pepper, egg and Parmesan in bowl. Spoon 1 1/2 t. of mixture onto won ton wrapper. Brush edges of wrapper with egg/water mixture and place another wrapper on top. Seal edge well. Use cookie cutter or glass to cut into round shape. Do not leave square. Once all ravioli are filled gently place in boiling water and cook until they float to the surface. Remove from water using slotted spoon and place in baking dish.
Cover ravioli with croque monsieur sauce. Grate fresh Parmesan over top of dish. Broil until bubbly and some of the cheese has browned.
Serve.

Mandi's Lasagna

My friend Mandi, brought over a lasagna for us after Miles was born. She is a very health conscious cook and I must say it was the best lasagna we’ve ever had. I don’t ever make lasagna because Joe doesn’t like it, but we both LOVED this recipe and it’s not too bad for you! Mandi said reduced fat or fat free products can be used for any of the dairy. I’ve noted below how I prepared it. Thanks Mandi!

Mandi’s Lasagna

1 pkg. whole wheat lasagna

1lb. lean ground turkey or beef

1 container spaghetti sauce

2 sm. cans Hunts Italian tomato sauce

1 pkg. reduced fat cream cheese

8 oz (1 c.) fat free cottage cheese

1/4 c. fat free sour cream

2 c. shredded mozzarella

Boil pasta in salted water. Brown meat in skillet. Season with Italian seasoning, salt and pepper. Combine meat with spaghetti and tomato sauce. In separate bowl, combine cream cheese, cottage cheese and sour cream. Mix well. When pasta is done, place in bottom of 9×13 pan, spread 1/2 cheese mixture, then 1/3 meat mixture, repeat pasta, cheese, then meat. Finally, repeat pasta, meat and top with shredded mozzarella. Bake at 350 for 25-30 minute or until cheese is bubbly.

Sundried Tomato pasta

Here is my recipe for sundried tomato pasta. This is one of the dishes I make regularly. It’s delicious, not particularly healthy- but delicious. It is also great with fresh mushrooms, asparagus, zucchini, or squash added. *I use the sundried tomatoes in olive oil, not the dehydrated ones.

sundried tomato pasta

3-4 boneless, skinless chicken breasts-cooked and cubed

1 lb. penne pasta, cooked

1 T. fresh basil, chopped

1 t. dried basil

3-4 garlic cloves minced

pint of half and half (you can use fat-free half and half)

2/3 c. freshly grated Parmesan cheese, plus more to top

7-10 sundried tomatoes, chopped

sea salt to taste

Cook and cube chicken. While penne is cooking, combine half and half, basil, garlic, 2/3 c. Parmesan and tomatoes in saucepan. Heat slowly stirring constantly with a wooden spoon. While stirring, use spoon to press tomatoes against side of pan. This will release the juices and soften the tomatoes. Stir until thickened. Toss chicken and pasta in sauce and transfer to baking dish. Top with additional cheese and bake at 400 degrees until cheese is bubbly.

Chicken Tetrazzini

This is a fabulous recipe I got from my friend Dorene. We make it regularly. Enjoy!
Chicken Tetrazzini
1 C. Diced Celery
1 C. Diced Green pepper
1 C. Diced onion
1 C. Sliced mushrooms
2 t. salt
1/4 t. pepper
3 C. Cooked, cubed chicken
1 lb. Cooked spaghetti
1/2 c. butter
1/4 c. flour
1 c. Milk
1/2 lb. grated sharp cheddar
1 garlic clove, crushed
2 T. Worcestershire
1/4. c. Sherry
3/4 c. shredded Parmesan

Boil water and cook spaghetti. Meanwhile; Cook veggies and mushrooms in butter until onion is transparent. Add flour and blend. Add milk stirring constantly. Add cheddar, salt, pepper, garlic, Worcestershire, chicken and Sherry. When cheese is melted, mix with spaghetti. Place in casserole and top with Parmesan. Bake at 350 for 20-30 minutes.

Pasta Ai Quattro Formaggi

We loved this recipe from the America's Test Kitchen, Cover and Bake book. We will definitely be adding this one as a regular!

Pasta Ai Quattro Formaggi
TOPPING
4 slices white sandwich bread, torn into quarters
2 T. unsalted butter, melted
1/4 c. grated Parmesan cheese

PASTA
Salt
1 lb. penne
1 T. olive oil
2 t. unsalted butter
2 t. flour
2 C. heavy cream
1/4 t. black pepper
1 1/3 c. shredded fontina
3/4 c. crumbled gorgonzola
1/2 c. grated pecorino romano
1/4 c. grated parmesan

For the topping: process the bread and butter in food processor. Transfer to bowl and toss with parmesan. Set aside.
For the pasta: Preheat oven 500 degrees. Cook penne in water and 1 T. salt until al dente. Drain and toss in olive oil. Set aside.
Meanwhile, melt butter in a small saucepan over medium low heat. Add flour and cook, stirring constantly, until golden about 1 minute. Slowly whisk in cream; bring to a simmer and cook whisking often, until slightly thickened, about 1 minute. Off the heat add 1/4 t. salt and 1/4 t. pepper. Cover to keep warm.
Combine the cheeses in large bowl. Add the cooked pasta to the cheeses. Pour hot cream mixture over pasta and cover immediately. Let stand for 3 minutes. Uncover bowl and stir with rubber spatula until cheese are melted. Transfer to 9x 13 casserole dish and sprinkle with bread crumb mixture. Bake until topping is golden brown, about 5-10 minutes.

Our Favorite Recipe!

This is our favorite recipe. I've made it for several friends and family members. Everyone always loves it. It is a knock-off of a dish we had at a restaurant that no longer exists.

Peking Peanut Penne
1 lb. Penne Pasta
4 chicken breasts grilled, cubed (I use olive oil, salt,pepper, garlic powder and lemon juice)

1 c. Creamy Peanut butter
1/3 bottle Bangkok Padang Peanut sauce
4 garlic cloves, pressed
1/2 c. heavy cream or milk
1/2 c. plus 1/2 c. shredded parmesan cheese

Cook pasta and chicken. Toss hot pasta with peanut butter, peanut sauce, garlic, milk and 1/2 c. parmesan. Use salt to taste. ***For a more creamy sauce- add more milk, for a more spicy sauce- add more peanut sauce.This recipe is not meant to be very saucy, rather more sticky in consistency***Transfer to Casserole dish and top with remaining cheese. Bake at 350 until cheese is light brown. Enjoy!