quattro formaggi with pesto and sun-dried tomatoes

recipe courtesy of buitoni; serves 2

start to finish less than 10 min...woo-hoo!

1 package buitoni quattro formaggi pasta, prepared according to package directions (boil for 4-6 min)
2 tbsp refrigerated/canned pesto **
1 tbsp shredded parmesan cheese
1 tbsp thinly sliced sun-dried tomatoes (i added more b/c i like a lot)

1. combine prepared pasta, pesto and sun-dried tomatoes and cheese in large bowl
2. toss gently.

notes: definitely double this particular recipe as it doesn't make much. i usually use bow-tie pastas, but splurged on the raviolis this time. we love pesto dishes here and so it sucks that i can't just buy some already made pesto, add it to pasta and be good to go like i used to. i made my own for the first time (without walnuts or pine nuts) and it was actually pretty good.

slow cooker: vegetable curry

recipe from slow cooker cookbook shared by friend, a.

prep time: 15 min; 8-10 servings

ingredients:
16oz package baby carrots
2 medium potatoes, cubed
1 green pepper, chopped
1 onion, chopped
1-2 garlic cloves, minced
15oz garbanzo beans, drained
28oz canned crushed tomatoes
3 tbsp minute tapioca
3 tsp curry powder
2 tsp salt
1 3/4 cup boiling water
2 tsp chicken bouillon granules (or 2 cubes)
1 lb green beans (if canned add towards end)
basmati rice

1. combine veggies in large bowl. stir in tapioca, curry and salt.
2. dissolve bouillon in boiling water. pour over veggies. mix well.
3. spoon into large cooker. cover. cook on low 8-10 hours or high 3-4 hours.
4. serve over basmati rice.

notes: this recipe makes tons so either 1/2 it or plan on enough to freeze. i usually do the latter. this is a great way to get the veggies in and the kids can't seem to get enough. it's not at all spicy (i think some curry dishes can be?)...and not terribly ethnic tasting (my taste buds are pretty simple)...mostly just a tomato vegetable dish served over fragrant rice.

ziti with spinach, cherry tomatoes, and gorgonzola sauce

recipe courtesy of cooking light, september 2008.

about 30 min from start to finish. serves 4.

ingredients:
8 ounces uncooked ziti
1 tsp olive oil
2 cups cherry tomatoes, halved
1/2 tsp salt
1/4 tsp pepper
2 garlic cloves, minced
12 tbsp half-and-half
6 tbsp gorgonzola cheese, crumbled
2 cups fresh spinach

1. cook pasta.
2. heat olive oil in large skillet over medium. add tomatoes, salt, pepper and garlic to pan; cook 5-8 minutes, stirring occasioally.
3. stir in half-and-half and cheese; cook 2 minutes or until slightly thick, stirring constantly.
4. stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally.

notes: double recipe if you're going to want left overs. this pasta has a great flavor and lots of healthy color. we love this simple recipe!

tonight's meal: wild rice turkey bake

recipe courtesy of busycooks.about.com via friend, b.

prep 20-30 min; baking time 40-50 min.

ingredients:

3 cups wild rice (i use one box of uncle ben's wild rice)

3 cups shredded cooked turkey (or chicken) (i cook then shred in food processor)

16oz. pkg frozen french cut green beans, thawed

17oz. jar alfredo sauce (i find this is the minimum amt of sauce needed to keep it moist...i usually use 1.5 jars, maybe because i never measure out the rice or turkey)

1/2 cup soft bread crumbs (3-4 slices ww bread chopped in food processor)

1. preheat oven to 350. mix turkey, rice, green beans and alfredo sauce in large bowl.

2. place in 12x8 glass dish and sprinkle with bread crumbs.

3. bake at 350 for 40-50 minutes until casserole bubbles at edges and bread crumbs are browned.

notes: the girl's like her mom and not a fan of her food all mixed up (however, mom likes this dish a lot). flavor of this dish is great, though. it's super easy and freezes well, too.

tonight's meal: burgers on the barbie, sweet potatoe fries, fresh green beans

start to finish 30 minutes

jamie's perfect burgers

ingredients:
90/10 ground beef, fresh
salt, pepper

1. heat grill on high.
2. form patties, manipulating as little as possible. salt and pepper both sides.
3. sear on high 2-3 min each side. turn heat down to med-med/high until done. add cheese, if desired, just before burgers are ready to come off grill.

notes: after much trial-and-error, playing around with fancy burger recipes, etc., we've found this simple little "recipe" to be the tastiest by far. as good as any restaurant burger, even. the kids don't leave anything on their plates when we have these burgers!

tonight's meal: parmesean crusted tilapia, steamed broccoli, cheddar-sage mashed potatoes

about 30 min from start to finish

parmesean crusted tilapia

ingredients:
tilapia filets
shredded parmesean
bread crumbs

heat appx 1 tbsp olive oil in skillet over med/med-high. salt and pepper both sides of tilapia. sprinkle both sides with breadcrumbs and parmesean cheese. saute in skillet appx 10 min, flipping half-way through.


cheddar-sage mashed potatoes
(adapted from redbook, march 2008)

ingredients:
1.5 lbs yukon old potatoes, peeled (if desired), cut into chunks
1/2-1 cup milk (recipe originally called for 1/2c)
1/2 tsp sage (recipe originally called for 1 tsp)
1/2-1 cup cheddar cheese (recipe originally called for 1/2c)

1. in large pot, bring potatoes, with enough cold water to cover, to a boil. boil 15 minutes or until tender.
2. drain potatoes; return to pot. add milk and sage; mash over low heat until potatoes are smooth and creamy. stir in cheese until melted.
3. salt and pepper to taste.

review: this was the first time for this particular mashed potato recipe. i found adding more than the recommended milk and cheese was necessary to give me the desired consistency and cheesiness. i like how it had a little hint of sage...i think a whole tsp would have been too much. it was quick and easy and super yummy.

notes: this tilapia is one of my go-to meals. sometimes i don't add the breadcrumbs and it's just as tasty. healthy and fast...always a family favorite.

tonight's meal: spaghetti (with marilyn's meat sauce)

appx 30 min from start to finish.

ingredients:

1lb ground turkey or beef (we usually use turkey)

1/2 clove garlic, minced

1/2 tbsp parsley

1/2 tbsp basil

3/4 tsp salt

1 can diced tomatoes, undrained

1 (6 oz) can tomato paste + 1 can filled with water

1/2 tbsp sugar

angel hair/thin spaghetti noodles (we usually use whole wheat)

1. brown meat slowly.

2. add remaining ingredients and allow to simmer.

3. boil noodles, drain and top with meat sauce.

notes: this is also the meat sauce for the lasagna we make (the very first casserole i would ever eat!). it's definitely one of our go-to meals. the kids gobble it up (like they both had three helpings kind of gobbleitup). it's so easy, healthy, and tasty... you'll never serve a sauce from a jar again!

*bonus: add jar or two of carrots stage 1 baby food for extra hidden nutrition. it'll be your little secret. i usually leave out the sugar (or at least reduce it) when i do this.

tonight's meal: chicken soft tacos/flatbread wraps

start to finish about 20 min.

ingredients:

chicken breasts, seasoned and grilled or sauteed

flatbread/tortillas/wraps of your choice (we went with flatbread this time)

shredded cheddar/mexican blend cheese

ranch dressing

lettuce, tomatoes optional

1. prepare chicken and slice.

2. add chicken to flatbread. then add cheese and other fixings as desired.

3. top with sauce (ranch dressing + tony's/zatarain's = spicy ranch).

super fast, easy, and yummy. we just serve the ingredients separately for the kids, since they aren't big on having their foods all mixed together (i.e., pile of chicken, pile of cheese, etc.) you could get really creative with this; we just like our foods kinda simple, here. :)

tonight's meal: grilled pork chops with cherry tomatoes and garlic butter

(adapted from real simple, sept 2009)

appx 25 min from start to finish

ingredients:

4tbsp (1/2 stick butter)

1 clove garlic, finely chopped

1 teaspoon fresh rosemary (1/3 tsp dried)

4 bone-in pork chops

salt and pepper

1lb cherry or grape tomatoes

1. heat grill to med-high. in small bowl, combine butter, garlic, rosemary; melt and set aside.

2. season pork with salt and pepper and grill until cooked through.

3. meanwhile, heat tomatoes in skillet on medium heat. add appx 1/2 tbsp olive oil and season with salt and pepper. toss and allow to cook 3-5 min.

4. top pork chops and tomatoes with garlic butter just before serving.

served with: fresh green beans and corn on the cob

*notes: um....yum. YUM! everybody comes back for seconds with this one! super easy, super quick, and super good!

a new recipe: chicken, broccoli, and brown rice

(adapted from campbell's)

appx 25-30 min from start to finish

ingredients:

1 tbsp olive oil

4 chicken breasts

1 can (10.75 oz) campbell's healthy request condensed cream of chicken soup

1 1/2 cups water

1 1/2 cups uncooked instant brown rice (i used an uncle ben's brown and wild rice ready rice packet...lazy, i know).

2 cups fresh (or frozen) broccoli flowerets

1. heat oil in skillet over med-high. salt and pepper both sides of chicken. add chicken and cook until well browned on both sides. i also butterflied mine midway through (i think it's easier (and way less yucky) to do when it's already mostly cooked). remove chicken from skillet.

2. stir soup and water into skillet. bring to a boil

3. stir rice and broccoli in skillet. reduce heat to low. return chicken to skillet. cover and cook 5 minutes or until chicken is fully cooked and rice and broccoli are tender.

review:

this was a big hit with the boys in the family. i thought it was pretty good, maybe just a bit too salty. using plain brown rice would have probably helped with that, but i was more about the quick and easy tonight. the girl wasn't really into the look of the meal. i'll give her that. maybe not the best eye candy. there was plenty for jamie's lunch tomorrow and i froze a complete serving, too. overall, pretty good and i'd make it again.

a new dessert recipe: pumpkin muffins

(adapted from allrecipes.com "pumpkin muffins II" submitted by julie)

from start to finish, appx 45 minutes

ingredients:

2 cups canned pure pumpkin puree

3 cups all-purpose flour

2 cups sugar

2 tsp baking soda

1/2 tsp baking powder

2 tsp ground cloves

2 tsp ground cinnamon

2 tsp ground nutmeg

1 tsp ground allspice

1 tsp salt

2/3 cup canola oil

3 eggs

powdered sugar for dusting tops (optional)

1. preheat oven to 350. grease or line 12 muffin tins

2. in a large bowl, stir dry ingredients together.

3. in another bowl, beat pumpkin, oil, and eggs.

4. stir pumpkin mixture into flour mixture until smooth.

5. scoop batter into muffin tins (they will be very full) and bake 25-30 min until toothpick inserted into center comes out clean.

6. lightly dust tops of muffins with sifted powdered sugar.

review: super tasty. they look showy being so large and i think the powdered sugar (my touch) makes a nice addition). they aren't panera bread pumpkin muffins, but i think they're pretty darn good!

tonight's meal: santa fe soup

(modified from cooking light superfast suppers)

start to finish appx 30 minutes

ingredients:

1lb ground turkey, ground meat, or 2 cups burger-style veggie crumbles

1 (15-ounce) can black beans, rinsed and drained

1 (10-ounce) package frozen whole kernel corn

1 cup frozen chopped onion

1 (14.5-ounce) can diced tomatoes

1 (1.25-ounce) package taco seasoning

1/2 (1-ounce) package ranch-style dip mix (such as hidden valley)

2-3 cups water

1 (2.25-ounce) can sliced olives, drained

reduced-fat sour creme to garnish

1. saute onions then combine everything else except olives and sour creme in a large saucepan. bring to a boil; reduce heat and simmer, uncovered, 10 minutes. stir in olives.

2. serve with a dollop of sour creme on top.

*notes: i like to serve this with a slice of cheese bread (ww sandwich bread topped with a slice of cheddar cheese then broiled). it's a big hit and there's plenty for leftovers or freezing.

tonight's meal...a new recipe: whole wheat rotini with walnut pesto

(from good housekeeping, march 2009)

about 45 min from start to finish

ingredients:

3/4 c. walnuts, toasted and cooled (i left these out because of the tree nut allergy)

1/4 c. packed fresh parsley leaves

1/4 c. freshly grated parmesean (i used the kind in the jar from kraft)

1 tbsp fresh lemon juice (i used my refrigerated bottle)

1 clove garlic

1/4 c. plus 3 tbsp water

12 oz whole wheat rotini (i used rice vegetable rotini b/c that's what i had on hand)

1lb chicken-breasts, cut into strips

2 tsp olive oil

1 med red pepper, sliced

1lb asparagus, cut into 1-in pieces

1. in food processor, blend walnuts, parsley, parmesean, lemon juice, garlic, 1/4 c water, 1/2 tsp salt, and 1/4 tsp pepper until pureed. set pesto aside.

2. meanwhile, cook pasta.

3. while pasta is cooking, season chicken with salt/pepper on both sides. in skillet, cook chicken (i butterflied the chicken and sliced it after it was cooked). transfer chicken to bowl and keep warm.

4. in the same skillet, add red pepper and 1 tsp oil. cook on medium 3 minutes. add asparagus and remaining 3 tbsp water; cover and cook 6-7 minutes or until tender-crisp, stirring occasionally.

5. reserve 1/2 c pasta water. drain pasta and return to saucepot; stir in chicken, vegetables, pesto, and reserved pasta water. toss to coat.

review: this was a light, fresh-tasting dish. lots of color and everyone like it well enough. it didn't taste like a traditional pesto to me, but i also didn't use the walnuts, so maybe that's why. it makes plenty enough for leftovers (6 main-dish servings); but without a sauce, i wouldn't think it would be good for freezing. i'll definitely make it again.

tonight's meal: spinach and chicken sausage, left over sweet potatoes, fruit

start to finish about 15 minutes.

ingredients:

organic, all-natural chicken sausage (HEB has some great ones...and they're great to have in the freezer for quick easy meals)

saute or grill sausage, serve with condiments of your choice. for a quick meal tonight, i just served the left over sweet potatoes from thursday and fresh fruit that we had on hand. instant, colorful meal!

tonight's meal...a new recipe: roasted citrus-crumbed tilapia, sweet potatoes, and left over wild rice

about 1 hour from start to finish, although only about 15 min hands-on time.

citrus-crumbed tilapia
(recipe modified from redbook magazine)

ingredients:
1 1/4 cups panko breadcrumbs
1/4 cup unsalted butter, melted
1/4 cup chopped italian parsley
1-2 tbsp lemon juice
5 tilapia fillets, thawed if frozen (i buy them individually frozen in the big bag from sam's)
salt and pepper

1. heat over to 450 degrees. line a large baking sheet with parchment paper.
2. combine panko, butter, parsley, and lemon juice in bowl. arrange fillets on baking sheet. salt and pepper both sides. top both sides with panko mixture, pressing to adhere to fillets.
3. roast until breadcrumbs are browned and tilapia is opaque in thickest part, about 8-10 min, flipping half-way.


baked sweet potatoes

ingredients:
4-5 small sweet potatoes (smaller=generally sweeter)

clean skins, poke holes in potatoes, line a baking pan with foil and bake appx 1 hour in a 425 degree oven.

*review: the boy and girl gobbled it down...although, truth be told, the girl hesitated trying the fish for a while. evidently, she's terribly allergic to parsley? no worries, temporary allergy only and she soon discovered it was quite tasty. thank goodness.

tonight's meal...a new recipe: maple apple pork tenderloin, wild rice, fresh green beans

ready from start to finish in appx 1 hour. plenty for lunch the next day and another meal during the week.

grilled maple apple pork tenderloin (recipe adapted from Uncle Ben's box)

ingredients:
1 pork tenderloin, salt and peppered on all sides
1 green apple, diced
1/4 cup maple syrup
2tbsp walnuts, chopped (optional...we didn't use...no tree nuts in this home!)

grill the tenderloin; sear on all sides on high; cook on med/med-high appx 10 min on each side, coat with maple apple mixture and continue to cook until meat thermometer reads 170. let stand 10 minutes before cutting.

maple apple mixture: in a small saucepan, cook diced apples over medium heat for 10 min, stirring constantly. add walnuts and maple syrup and continue to cook for 3-4 minutes. remove from heat and let stand until needed. this concoction looks a bit unappetizing...just so you know.

while tenderloin is cooking, prepare sides.


wild rice

ingredients:
box o' uncle ben's wild rice, original recipe

follow directions from Uncle Ben's long grain and wild rice original recipe box


fresh (the only way to eat) green beans

ingredients:
piles of fresh green beans

snap ends, steam on stovetop. i like my green beans bright green and still a bit crunchy (although my picture is not representative).
add a bit of olive oil and salt and pepper to taste. toss well.


*review:the boy and the girl gobbled it all gone (especially after i told the girl i covered the meat in apples and maple syrup)!! of course hubby loved it...it's meat! he said it makes great sandwiches, too.

tonight's meal: margarita pizza, frozen veggies

ready in appx 20 min from start to finish

ingredients:
pizza crust (buboli or pillsbury frozen...buboli tastes better, pillsbury is cheaper; herb pitas work fabulously, too. my all-time favorite is naan bread).
mozzarella cheese, shredded
3-4 roma tomatoes, sliced

preheat oven according to package.
brush dough with olive oil, sprinkle with salt, pepper, parsley, garlic, basil.
add tomatoes and cover with shredded cheese.

served with corn and peasandcarrots for the little ones (i like a lot of color on the plate).