Lo Mein

This is so much better than take out and I'm sure it is healthier and cheaper.  We loved this!

Favorite Family Recipes

I doubled this recipe for my family

5 chicken thighs

1/4 c. soy sauce

1 Tbsp. brown sugar

2 cloves garlic, minced

1 tsp. fresh ginger, grated or powdered

ground black pepper, to taste

2-3 Tbsp. vegetable oil

3 (5.6 oz) packages refrigerated Yaki Soba noodles (found in the produce section of the grocery store.. usually the 3 packages are sold together in one 17oz. pack)

2/3 c. chopped celery (chopped diagonally)

1 medium-sized onion, thinly sliced

2 c. chopped cabbage

4 carrots shredded

sesame oil (optional)

 

 

Cook chicken thighs in frying pan with some oil until cooked through.  Cut into chunks or shred a little bit.  Set aside.

In a small bowl combine soy sauce, brown sugar, ginger and black pepper. Set aside.

Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.

Heat oil in a large wok or skillet. Add onion and saute for about 1-2 minutes or until onions start to become soft and transparent.  Add garlic and let sauté for a minute.  Then add cabbage, carrots and celery and saute an additional minute or so.

Toss Yaki Soba noodles, chicken and soy sauce mixture and sesame oil if desired, in with the vegetables over medium-high heat, cover and let simmer for a couple of minutes or until noodles are heated through.

Ravioli Casserole

It's an easy dinner that tastes like lasagna without all the work!

1 bag (25 Oz. Bag) Frozen Ravioli (we used half meat and half cheese)
2 jar (26 Oz. Jar) Marinara Sauce
2 cups Shredded Mozzarella Cheese
Parmesan Cheese, For Sprinkling

Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.
Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. Let stand for 10 minutes before serving.

Easy Mac

My kids and I love this macaroni.  It is so easy and cheesy!

Macaroni and Cheesecake

2 cups dried pasta
2 1/2 cups milk
1-2 cups loosely packed cheddar cheese, shredded by hand or any other cheese you have on hand
1 tbl. butter (optional)
1 tsp salt
1/4 tsp dijon mustard, or 1/2 tsp. mustard powder
can omit and substitute nutmeg instead (for either, start with a little and add more to taste)
1/4 tsp. cayenne pepper (optional)

Directions:
In a small saucepan, add pasta and milk. Stir in the salt, mustard or nutmeg, cayenne. Bring to boil, then reduce heat to low and simmer for 20 to 25 minutes, until pasta is soft, stirring frequently and ensuring milk does not boil.
Turn heat off, add cheese, & more milk if you want it creamier and saucier; and stir to combine.   Cover and let stand for a couple of minutes, then stir again and serve.

Notes from the macaroni and cheesecake blog author:
*This recipe is a bit tricky and depends greatly on the kind of cheese and noodles you use. I have found that the shells work better than the elbow macaroni as they don’t absorb as much of the milk. It also depends greatly on the heat of your stove.
*Hand shredding the cheese instead of using pre-shredded bagged cheese works better in this recipe as it melts easier and helps some with the graininess. Also, this recipe is best eaten right away and not as good when reheated.
*Several commenters below have loved adding broccoli, diced tomatoes or jalapeno to give the mac & cheese a little more zing and amped up flavor. Also to help with the creaminess several have added in a bit of cream cheese or yogurt.

Crock Pot Lasagna

1 lb. ground beef
1 onion chopped
2 cloves garlic
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (16 ounce) cottage cheese
5 ounces parmesan cheese
8 ounces mozzerella cheese
16 ounces lasagna noodles (uncooked)
1 1/2 tsp salt
1 tsp oregano

Brown hamburger, onion, and garlic. Add tomato sauce, paste, salt, and oregano. Cook until warm. Spoon a layer of meat sauce into the bottom of the crockpot. Add a double layer of uncooked noodles (break to fit) and top with cheeses (mix all cheeses together in a bowl prior to adding). Repeat sauce, noodles, cheese. Add 1/2 cup water around outside of lasagna (I did not do this as it looked wet enough when I made it and it turned out great). Cover and cook on low for 4-5 hours.

My sister-in-law made this for us after we had Jace and it was so amazing...I ate it for leftovers for 3 days straight and that is saying alot since I normally don't like leftovers! I made it again last Saturday and haven't gotten sick of it yet.

Summer tortellini salad

Summer Tortellini Salad

http://www.sisterscafe.blogspot.com/

1 pkg. (9 oz.) uncooked refrigerated cheese-filled tortellini (You can also use dry tortellini. Barilla has a yummy four cheese and Costco has really good tortellini as well)

1 medium zucchini, thinly sliced

1 large carrot, peeled and chopped (I use the equivalent of baby carrots instead)

1 pint cherry or grape tomatoes,

halved4 green onions with tops,

thinly sliced1/4 cup snipped fresh parsley (or 4 tsp. dried parsley if you don't have fresh...fresh is always best of course, but dried works fine too)

1/2 cup home-made or you're very, very favorite ranch dressing (I tend to skimp a bit on this measurement but 1/2 a cup isn't too much, just trying to be healthy:)

Parmesan Cheese - to taste

*Option - I have added left over Rotissere chicken to this and really liked itCook tortellini according to package directions, drain and rinse under cold running water. Place tortellini in a large colander and set aside. Meanwhile, slice zucchini. chop carrot(s). Cut tomatoes in half and slice green onions. Snip parsley, if using fresh. Add vegetables to tortellini. Pour salad dressing over salad. Grate parmesan cheese over salad. cover; refrigerate at least 2 hours before serving. Yield: 6 servings

All the notes come straight from the sisterscafe author.

I actually changed up the recipe by using just a few tablespoons of Italian dressing instead of Ranch. Really yummy. And I served it with walmart's sweet multigrain rolls (delicious brown rolls found in the specialty breads area).

Turkey and Pasta with Peanut Sauce

Tried this tonight, it was yummy!

6 oz dried fettuccine
2 cups fresh pea pods (or frozen)
1 cup cooked turkey or chicken strips
1 cup coarsely chopped fresh pineapple or one 8 oz can, drained
1/4 cup reduced sodium chicken broth
2 tablespoons creamy peanut butter
1 tablespoon soy sauce
1 tablespoon lime or lemon juice
1/4 teaspoon crushed red pepper
1 clove garlic, minced

1. Cook pasta according to package directions. Meanwhile, halve the the fresh pea pods diagonally. Place pea pods and turkey or chicken in large colander. Pour hot cooking liquid from pasta over pea pods and turkey or chicken in colander; drain well. Return the pasta, pea pods, and turkey to the hot pan. Add the pineapple.
2. Meanwhile, for sauce, in a small saucepan stir chicken broth into peanut butter. Heat and stir with a whisk until peanut butter melts. Stir in soy sauce, lime juice, red pepper, and garlic; heat through.
3. Add sauce to the pasta mixture. Gently stir to coat pasta with sauce.

From the Better Homes and Gardens Cookbook

Pasta Pizza

I tried this tonight for dinner and it was easy and quite good.

5 ounces dried rotini
1 beaten egg
1/4 cup milk
2 tablespoons grated Parmesan
8 ounces ground beef (I used ground turkey and it tasted fine)
1 1/2 cups garden style pasta sauce
1 cup shredded mozzarella cheese (I mixed half cheddar)

1. Cook rotini according to directions on package. Drain
2. For pasta crust, in a large bowl combine egg, milk, and Parmasan cheese. Stir in drained rotini. Spread rotini mixture evenly in a greased 12 inch pizza pan. Bake at 350* for 20 minutes
3. In the meantime, in a large skillet, cook ground beef until brown. Drain. Stir in pasta sauce. Spoon meat mixture over baked rotini crust. Sprinkle with cheese.
4. Bake in the oven at 350* for 10-12 minutes more or until heated through.

You can also add pepperoni, olives, green peppers, or whatever you like on your pizza to this for a variation. I did one pan of regular and one pan with pepperoni and both were good.

From the Better Homes and Gardens Cookbook

Macaroni w/ Sausage and Peppers

This recipe comes from http://www.heartlandpasta.com/recipes.asp

13.25 oz. Heartland Whole Wheat Elbow Macaroni
3 tablespoons olive oil
2 cloves garlic, minced
1 medium onion, chopped
2 green bell peppers, diced large
2 red bell peppers, diced large
1 tablespoon dried chopped basil
4 cups red spaghetti sauce
1 pound Italian sausage, cooked and sliced thin
2 cups shredded mozzarella cheese, divided
1 cup Parmesan cheese, grated, divided

Cook the Elbow Macaroni according to package directions. Preheat oven to 350 degrees. Heat olive oil in a large skillet. Add garlic, onion, peppers, and basil. Saute’ 3 minutes, then add the sauce and sliced Italian sausage. Simmer 5 minutes. Spread 1 cup of the sauce mixture into the bottom of a 13" x 9" baking dish. Layer 1/2 the Elbow Macaroni, 1/2 of the sauce mixture, 1-cup mozzerella, and 1/2 cup Parmesan. Repeat. Bake 25 minutes. Let stand 10 minutes before serving.

Baked Chicken Ziti

1 jar spaghetti Sauce
1 1/2 c. water
1 15 oz. ricotta
1/4 c. parmesan cheese
2 c. mozzerella cheese
8 oz. ziti or any tube pasta uncooked
1 pnd. chicken

stir in all ingredients except reserve 1 c. mozzerella , pour in baking dish and bake covered 400 for 55 min. , then sprinkle with 1 c. mozzerella and bake till cheese is melted. allow to stand 10 min.

Mediterranean Pasta with Sausage

8 ounces Italian sausages cooked (I used ground turkey burger and it worked great)
1/2 (2 1/4 ounce) can sliced black olives drained
1/2 (26 ounce) can hunts roasted garlic and onion spaghetti sauce
1/2 (16 ounce) package frozen chopped spinach
2 cups cooked penne
nonstick cooking spray
1 1/2 cups shredded mozzeralla cheese, divided

Directions:
Follow cooking directions for italian sausages on package to cook sausage.
Stir in sauce, olives, and spinach. Heat through. In a large bowl, combine meat sauce with hot pasta. Toss until well cooked.
Coat a 13 x 9 x 2 inch baking dish with cooking spray.
Pour half the pasta mixture into dish; top with half of cheese. Repeat. Cover with foil.
Bake in a preheated 350* oven for 20 to 25 minutes or until cheese is melted.

This recipe is from Recipezaar.com

Perfectly Pink Pasta with Fried Polenta & herbed cream cheese

This is whats for dinner tonite! Looks yummy and simple!

Ingredients:
3 chicken breasts
16 oz. Penne Pasta
16 oz. ready-made polenta (I used Frieda's Sun-Dried Tomato & Garlic)
26 oz jar 100% natural Prego “Chunky Garden” Sauce
8 oz. (1 package) Cream Cheese, softened
1/2 c. Water
1/2 c. corn starch
Olive Oil
Garlic Salt
Oregano
Basil
Parmesean (for garnish)
Cook penne according to package directions. While pasta is cooking, chop chicken breasts into bite-sized pieces and roll in cornstarch. This gives the chicken an AWESOME texture--a little crispy but not fried. This is my favorite way to cook chicken! Add a little garlic salt and any other spices you want (I used a little oregano and basil). Drizzle about 2 T. olive oil in a large skillet over medium high heat. Add chicken.
Cook until browned and completely cooked, stirring occasionally (about 7 minutes).
Add entire jar of pasta sauce and 1/2 c. water. Reduce heat to medium, Stir well.

In a microwave safe bowl, heat 5 ounces of the cream cheese for 45 seconds, until very soft. Add to pasta mixture and stir well. Turn heat to low or completely off.
After pasta is cooked, drain and add to chicken mixture. Serve garnished with parmesean.

Polenta Directions:
If you've never used ready-made polenta before, it's divine! You'll find it in the refrigerated section of the grocery store, often with the health foods.
Slice polenta into 1/2" round slices. Put about 4 Tbs. olive oil in a large skillet on medium-high heat. Add polenta slices and fry until golden brown, flip and brown the other side. While the polenta is cooking, mix the remaining 3 oz. cream cheese (the other 5 oz. were for the pasta sauce) with a few italian herbs (I used oregano and basil). Put cream cheese mixture in a small ziploc baggie.

When polenta is done, remove from pan and let cool for a minute or two. Snip end off ziploc baggie and pipe a cream cheese swirl on each polenta piece. Serve with the pasta and enjoy!

Savory Black Beans and Rice

This one also comes from another blog.

2 cups dry black beans
6 cups water
1/4 lb. bacon, cut into 1-inch pieces
1 cup chopped onion
1 clove garlic, minced
2 1/2 cups water
3/4 tsp oregano
1/2 tsp rosemary
1/4 tsp thyme
1/4 tsp pepper
1 tsp salt
1 can (28 oz.) tomatoes
3 cups hot cooked rice
1 cup grated cheddar cheese


Place beans in large saucepan with 6 cups water; bring to a boil; boil 2 minutes. Remove from heat; allow to stand covered for 1 hour. Drain; set aside.


In large pot, cook bacon until golden brown. Remove bacon and all but 2 TBSP drippings. Add onion and garlic; cook until onion is tender. Add 2 cups water, oregano, rosemary, thyme and pepper. Add drained beans and bacon.


Bring to a boil; reduce heat, cover and simmer 1 1/2 to 2 hours. When beans are tender, add salt and tomatoes with juice. Bring to a boil; reduce heat and simmer 20 minutes. Serve over rice and sprinkle with grated cheese.


A few notes about cooking dry beans:
Dried beans cook faster if they are soaked. Cover beans with 2 inches of water, soak them overnight, drain, and then cook according to your recipe. Or try the quick soak method: Cover beans with plenty of water, bring to a boil and boil 2 minutes. Turn off the heat, cover tightly and let them sit for 1 hour. Then drain and cook as usual. If you have hard water, try adding 1/4 tsp. baking soda to the cooking water to help beans soften. Also, do not add salt or acidic food, like tomatoes, before the beans are cooked---it interferes with the softening process.

cobb pasta

Another rachel ray recipe! yum

3 pints grape or cherry tomatoes
4 tablespoons EVOO - Extra Virgin Olive Oil, divided
Salt and ground black pepper
6 slices bacon
1 pound whole wheat penne pasta
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 avocados, pitted and diced
1 lemon
2 cloves garlic, grated or finely chopped
A few dashes hot sauce
4 to 5 scallions, thinly sliced on a bias
1 cup blue cheese crumbles
1/4 cup (about a handful) fresh basil, chopped
1/4 cup (about a handful) flat-leaf parsley, chopped

Preheat an oven to 400ºF. Place a large pot of salted water over high heat to boil.

Scatter the tomatoes onto a baking sheet and drizzle with about 2 tablespoons EVOO and some salt and pepper. Toss lightly to coat and roast them in the hot oven until they burst open and are tender, 12-15 minutes.

Place the bacon on a broiler pan and transfer to the oven as well. Cook until crispy, about 15 minutes.
While the tomatoes and bacon are in the oven, drop the pasta in the boiling water and cook to al dente according to package directions. When the pasta is ready, reserve a large mug of the starchy cooking water and then drain the pasta and return it to the pot it was cooked in.

While the pasta is cooking, season chicken pieces with salt and ground black pepper. Heat a large skillet with one turn of the pan of EVOO, add the chicken and sauté until golden brown and cooked through, about 6 minutes.
While the chicken is cooking, scoop the avocado flesh into a small bowl and squeeze the juice of the lemon over it, tossing to coat.

When the chicken is finished cooking, add garlic to the pan, cook for 1 minute, then sprinkle in a few dashes of hot sauce and toss to coat.

In a large serving bowl, mash cooked tomatoes together with scallions, add the pasta water and pasta.

Top with chicken, crumble the cooked bacon over it, and toss with the avocado, blue cheese, basil and parsley.

Risotto

(this is take about 45 min to cook but it’s worth it!)

Melt ¼ cup butter in large skillet
- Add 1 cup arborio rice to brown (careful not to burn)
- Finely chop 1 shallot and add to rice
Slowly add 1 cup chicken broth (use beef broth for red meat dishes) to rice mixture, stirring constantly. The rice will start to absorb the broth, and as it does keep covering with more broth (about 3-4 cups total) Cook and stir until rice is creamy and tender.

Tostadas and Spanish Rice

I am all about simple suppers-- especially on Tuesdays because I have mutual. So tonight we had tostadas....super easy yet yummy! I actually got these recipes from a lady who showed our Young Women how to make traditional Mexican food. It was so delicious! Tonight I made the carne molida, but saved time by using canned refried beans and store-bought gaucamole. Top tostada shells with refried beans, ground beef, queso fresca cheese, tomatoes, lettuce, guacamole, sour cream, salsa or whatever your heart desires. Enjoy!

Carne Molida (Ground Beef)

4 lbs ground beef
3 Tbsp. cooking oil
1 Tbsp. garlic salt
2 Tbsp. seasoned salt
1/4 tsp. black pepper

(I usually only make a quarter of this recipe)
In a large frying pan over medium-high heat, heat the oil until it is shimmering but not smoking. Add ground beef, garlic salt, seasoned salt and black pepper. Mix well and stir often. Brown beef (well done).

Guacamole

3 medium avocados
1 cup sour cream
2 1/2 cups milk
3 tsp. salt
1/8 cup chopped onion
2 Serrano chili peppers

Blend all of the ingredients very well. This guacamole recipe is a little runnier than most...perfect for spreading on tostadas.

Frijoles Fritos (Refried Beans)

3 Tbsp. corn or vegetable oil
5 cups cooked beans (boiled) pinto of peruano
1/2 tsp. ground cumin
1 cup bean juice

In a large frying pan over medium-high heat, heat the oil until it is simmering but not smoking. Add beans, cumin and bean juice. Boil, stirring occasionally so beans don't stick to bottom of pan. When boiling, lower heat and mash beans with potato masher until well mashed. Return to medium-high heat until they boil. Turn off heat and let sit for 5 minutes.

Sopa de Arroz (Spanish Rice)

2 cups rice (long grain white rice)
4 cups water
4 Tbsp. cooking oil
1/3 cup chicken bullion
2 medium tomatoes cut in 4 pieces
1/3 cup chopped onion

Blend tomatoes and water. Set aside.
In a large skillet over medium-high heat, heat the oil until it is simmering but not smoking. Brown rice. Add onion. Cook onion rice mixture, stirring frequently, about 4 minutes until onions are softened.
Add tomato mixture to rice using a colander. Bring to a simmer. Add chicken bullion. Bring to a boil. Cover. Lower heat and cook 15-25 minutes.
The trick to know if rice is ready is to stick a spoon in the middle of the skillet and check if there is still any liquid left. If there is no liquid, the rice is ready. Turn off the heat and let sit for 5 minutes.

Ravioli Skillet

This is one of my favorite dishes becuase its fast and healthy and I love ravioli.

9 oz bag of ravioli (you can get this at walmart for about $3)
1 can stewed tomatoes
1 can kidney beans
15 oz chicken broth
2 medium fresh squash
parmesan cheese

Put tomatoes (undrained) and the chicken broth in a pot, bring to boil. Cut up the squash and add to boiling mixture. Add ravioli. Cook for about 6 minutes until ravioli is tender. Add beans and simmer mixture until beans are warm. Place in bowls and add parmesan cheese on top. Enjoy!

Fiesta Lasagna

2 cans (15 oz. each) Stokes green chile sauce with pork
1 can (15 oz.) black beans, rinsed and drained
1 can (14-1/2 oz.) petite diced tomatoes
1 can (11 oz.) corn, drained
1 can (2-1/4 oz.) sliced olives
3 tablespoons chopped fresh cilantro
1 envelope taco seasoning mix
1 carton (15 oz.) ricotta cheese
1 cup sour cream
1 egg, lightly beaten
1 package (8 oz.) shredded Mexican cheese
1 package (8 oz.) oven-ready lasagna noodles (12 noodles)
Additional sour cream, shredded lettuce and salsa, optional

In a large bowl, combine chile sauce, black beans, tomatoes, corn, olives, cilantro and taco seasoning. In a separate bowl, combine ricotta cheese, sour cream, egg and 1 cup Mexican cheese blend.

Spread 1 cup chile sauce mixture in bottom of a greased 9x13 inch baking dish. Top with three lasagna noodles (do not overlap noodles; leave room for expansion). Spread a third of ricotta mixture over noodles; top with a fourth of remaining green chile mixture.

Repeat layers of noodles, ricotta mixture and chile sauce mixture twice. Top with remaining noodles. Spread the remaining chile sauce mixture over the top, completely covering noodles.

Cover and bake at 375 for 45 minutes. Uncover and bake 15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Garnish with sour cream, shredded lettuce and salsa if desired.

Spanish Rice:

These next 3 recipe are from my friend Amanda who will be joining us as a contributing cook! Several of the recipes that I have previously posted on here are from her. Welcome Amanda, we look forward to more of your recipes!

2 Tablespoons oil
2 Cups rice
1 can stewed tomatoes
3 cups water
Minced garlic to taste
1 bouillon cube ( you can use chicken stock instead of bouillon and water, whatever you prefer)
1/2 onion

Heat oil in a large skillet or saucepan. When hot, put the dry rice in and brown the rice (you need to watch it constantly or order for it not to burn) Put in everything else and bring to a boil. Reduce heat and cook for about 15 min. or until the rice is tender. Enjoy!

Cilantro Rice for Buritos

Serve in Burritos
INGREDIENTS:
1 cup long grain white rice
2 cups water
1 teaspoon chicken bouillon
granules
2 tablespoons fresh lime juice
2 tablespoons chopped fresh
cilantro
salt to taste
DIRECTIONS:
1.
Bring the rice, water, and chicken bouillon to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Remove from the heat, add the lime juice, cilantro, and salt; fluff with a fork and serve.

Pasta Ratatouille

Rachel Ray made this on her show this morning it looks really good and healthy!



Extra-virgin olive oil (EVOO), for drizzling
1 head garlic
1 medium eggplant, ends removed, peeled and cut into small chunks
2 to 3 medium zucchini, ends removed, quartered and into small chunks
2 red bell peppers, cored, seeds removed and cut into small chunks
1 large onion, cut into small chunks
4 sprigs thyme, leaves removed
Salt and freshly ground black pepper
1 pint grape or cherry tomatoes
1 pound whole wheat penne
1/2 cup Italian parsley, chopped
1/2 cup (a large handful) grated Parmigiano-Reggiano, plus more to pass at the table
Preheat oven to 450ºF. Place a large pot of salted water over high heat and bring to a boil.
Cut a sliver off the top of the garlic head just large enough to expose the cloves. Tear off a large square of aluminum foil and place the garlic in the center. Drizzle a small amount of EVOO over the head and wrap the foil up around it. Place in the oven and roast until golden brown and tender, about 45 minutes.
While the garlic is roasting, cut up the veggies and place everything except the tomatoes on one or two large baking sheets, along with the thyme leaves
Once the garlic has been roasting for about 15 minutes, drizzle the veggies with EVOO and season them with some salt and freshly ground black pepper. Roast them in the oven until tender and caramelized, about 30 minutes.
Once the veggies have been in the oven about 10 minutes, place the tomatoes onto another baking sheet, drizzle them with EVOO and hit them with some salt and freshly ground black pepper. Toss them into the oven with the other veggies and roast until they've burst and shriveled up slightly, 15-20 minutes.
Once the veggies have about 10 minutes left to go, drop the pasta into the boiling water and cook to al dente according to package directions. Before draining the pasta, ladle about 3/4 cup or so of the pasta cooking liquid into a large serving bowl. Drain the pasta and reserve.
Once the garlic is done roasting, allow it to cool enough to handle, then hold the head in your hand over the bowl with the pasta water and squeeze out all of the roasted cloves into the bowl. Add the tomatoes and mash everything together.
Add the roasted veggies, drained pasta, parsley and grated Parmigiano to the bowl and toss it all to combine.
Pass some additional Parmigiano-Reggiano at the table along with the bowl of pasta.