November 23 - Deanna's Baked Pasta with Butternut Squash and Ricotta

Baked Pasta with Butternut Squash and Ricotta

INGREDIENTS

2 spray(s) cooking spray

20 oz butternut squash, fresh, peeled and cubed*

1/8 tsp table salt, for cooking pasta

12 oz uncooked whole-wheat pasta, penne

1 1/4 cup(s) fat-free skim milk

2 Tbsp white all-purpose flour

2 tsp minced garlic

1/2 tsp table salt

1/4 tsp black pepper, freshly ground, or to taste

1 Tbsp thyme, fresh, chopped, divided

1/2 cup(s) part-skim ricotta cheese

1/3 cup(s) grated Parmesan cheese, Parmigiano-Reggiano recommended

1/4 cup(s) chopped walnuts, toasted

INSTRUCTIONS

Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.

Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.

Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.

In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.

Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme. Yields about 1 cup per serving.

Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.

November 9 Katie Jane's Veggie Burritos

1 tbs olive oil
1 med onion, thinly sliced
1 jalapeno pepper, seeded and minced (I use 1/2 tsp from a can)
1 tbs chili powder
3 cloves garlic, minced
2 tsp dried oregano leaves
1 tsp ground cumin
1 tsp salt
1 can black beans or pinto beans, rinsed and drained
1 cup frozen corn, thawed and drained
1 green bell pepper, chopped
2 tbs lime juice
3/4 cup shredded monterey jack cheese
flour tortillas
sour cream (optional)
Avacado
Tomatoes

1. Preheat oven to 350. Heat oil in large pan over medium-high heat. Add onion and cook, stirring often, 10 minutes or until golden. Add jalapeno pepper, chili powder, garlic, oregano and cumin; stir 1 minute more. Add 1 tbs water and stir; remove from heat. Stir in beans, corn, bell pepper and lime juice.
2. Spoon 2 tbs cheese in center of each tortilla and add filling. Fold all 4 sides around the filling to enclose. Place burritos seam side down on baking sheet. Makes about 8 soft taco size burritos. Cover with foil and bake 30 minutes or until heated through. Serve with sour cream, if desired.
3. Cut up avacado and tomato, sprinkle with salt, garlic powder, pepper and lime juice. Spread over the top, or instead just use salsa. Tastes good served with rice.

9/14/09 Cami's Grilled Chicken with Tomato, Olive and Feta Relish

GRILLED CHICKEN BREASTS WITH TOMATO, OLIVE, AND FETA RELISH
1 1/2 cups coarsely chopped cherry tomatoes (about 10 ounces)
1/2 cup pitted Kalamata olives, chopped
3 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh mint
1 tablespoon red wine vinegar
3/4 cup crumbled feta cheese (about 3 1/2 ounces)

4 large skinless boneless chicken breast halves (about 6 to 7 ounces each)
Mix cherry tomatoes, olives, 2 tablespoons extra-virgin olive oil, mint, and vinegar in medium bowl. Gently stir in feta cheese. Season relish to taste with salt and pepper.

Prepare barbecue (medium-high heat). Brush chicken on both sides with remaining 1 tablespoon extra-virgin olive oil; sprinkle with salt and pepper. Grill chicken just until cooked through, about 7 minutes per side. Transfer chicken to plates and slice, if desired. Top with relish and serve.

Aug. 17, 2009 Creamy Shrimp Noodle Skillet

Creamy Shrimp Noodle Skillet

From Taste of Home (my favorite cookbook ever!)
Note: This actually makes a ton! 6-8 generous servings. Also, you can buy really cheap shrimp at ALDIs, for those that are near one.

INGREDIENTS

1 package (16 ounces) medium egg noodles
2 medium onions, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
3 garlic cloves, minced
3/4 cup butter
1 tablespoon all-purpose flour
3 cups half-and-half cream
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 jalapeno pepper, seeded and chopped
2 tablespoons minced fresh parsley
8 ounces process cheese (Velveeta), cubed

DIRECTIONS

Cook noodles according to package directions; drain and set aside.
In a large saucepan or Dutch oven, saute the onions, green pepper, celery and garlic in butter until tender. Stir in flour until blended. Gradually stir in cream, Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; add the shrimp, jalapeno pepper and parsley. Simmer, uncovered, for 3 minutes. Stir in cheese; cook 3 minutes longer or until cheese is melted. Stir in noodles; heat through. Yield: 6-8 servings.

July 20: Chicken Chipotle Nachos with Avocado Cream and Mango Salsa

Chicken Chipotle Nachos with Avocado Cream and Mango Salsa

Chipotle Chicken:
1 chicken breast, cooked and shredded
8 oz. cream cheese, softened
1 - 2 chipotle chiles in adobo sauce, chopped
3 tsp. finely chopped red onion
2 cloves garlic, finely chopped
1.5 c. grated Monterey Jack cheese

Avocado Cream:
1 avocado, peeled, pitted, and diced
2 Tbsp. sour cream
1 Tbsp. fresh lime juice
1 Tbsp. chopped fresh cilantro
salt and pepper to taste

Mango Salsa:
1 mango, peeled, seeded and diced
1/2 c. diced red bell pepper
1 jalapeno chile
1/4 c. findely chopped red onion
1 Tbsp. chopped fresh cilantro
1 Tbsp. freshly squeezed lime juice
1 tsp. grated lime zest
salt and pepper to taste

Tortilla chips (as many as needed)

To prepare mango salsa, combine all salsa ingredients in a non-reactive bowl. Let stand one hour to allow flavors to mellow.

With an electric mixer, cream together the cooked chicken, cream cheese, chipotle, red onion, garlic, cumin, and shredded cheese. Mix well.

Prepare the avocado cream. In a medium bowl, mix together all the ingredients and refrigerate until ready to use.

Preheat broiler. Evenly spread each chip with a generous amount of the chicken mixture. Arrange chips on baking sheet and broil about 3 minutes away from the heat until puffed and golden. Transfer nachos to a platter and top each with a teaspoon of avocado cream. Serve warm.

July 6, 2009 Whitney's Summer Fresh Chicken Wraps

SUMMER FRESH CHICKEN WRAPS

4 chicken breasts

2 tsp chili powder

2 tsp cumin

2 tsp oil

sauce:

1/2 c buttermilk

1/4 c low-fat mayo

3 T fresh parsley (chopped)

1 juice of lime

1 large jalapeno pepper (seeded & chopped)

garnish:

2 tomatoes

1 lg head of romaine lettuce

1 avacado (optl)

cheese (optl)

black beans (optl)

sour cream (optl)

10 flour tortillas

June 22, 2009 Larisa's Chicken & Bacon Shish Kabobs

SERVINGS: 4

INGREDIENTS:

• 1/4 cup soy sauce
• 1/4 cup cider vinegar
• 2 tablespoons honey
• 2 tablespoons canola oil (I use olive)
• 10 large mushrooms, cut in half
• 2 bell peppers, cut into bite-size pieces
• 2 green onions, minced
• 2 skinless, boneless chicken breast - cut into chunks
• 1/2 pound sliced thick cut bacon, cut in half
• 1 (8 ounce) can pineapple chunks, drained
• Any other veggies you like to skewer
• skewers

DIRECTIONS

1. In a large bowl, mix the soy sauce, cider vinegar, honey, oil, and green onions. Place the chicken, mushrooms and bell peppers into the mixture, and stir to coat. Cover and marinate in the refrigerator for at least 2 hours, or overnight.
2. Preheat grill for high heat.
3. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves, bell peppers and pineapple chunks.
4. Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

(I always double the marinade and set half aside (before adding the chicken) for basting and dipping. I usually brush a generous amount on the skewers just before serving, as well. We like ‘em saucy!)