Chicken and Bacon Ranch Mac and Cheese

You already know that I'm a huge mac and cheese fan. Look over there to the left - I have a whole tag full of variations, and though I definitely have my favorites, I'm always up for trying something new.

This Chicken and Bacon Ranch Mac and Cheese was adapted from Cooking Light, but I'm not really sure what's so light about it. Sure, it could be a lot worse, but this doesn't really scream healthy dinner to me.

Anyway, fat content aside, this was a seriously delicious dinner that both of my children gobbled up. I doubled it, which left plenty for leftover lunches for a couple of days. I also took Danielle's suggestion and added broccoli.

Chicken and Bacon Ranch Mac and Cheese
adapted from Dinner with Danielle, who adapted from Cooking Light

• 8 ounces uncooked Fusilli pasta
• 3 slices pre-cooked bacon, cut into small pieces (reserve 1/3)
• 8 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces (about 1 breast)
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 12 ounces skim milk
• 1 can condensed 98% fat-free cream of mushroom soup
• 4oz shredded cheese
• 3 teaspoons Ranch dressing mix
• 1 steamer bag of broccoli florets, cooked
  
• Cooking spray

Preheat oven to 350.

Cook pasta according to package directions, omitting salt and fat; drain.

Cook chicken in a large nonstick skillet over medium heat. Add bacon to the pan and warm through. Remove from heat and set aside.

Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add cheeses and dressing mix, stirring until cheese melts. Stir in broccoli, pasta and chicken.

Spoon mixture into an 8-inch square baking dish coated with cooking spray. Bake covered for 10-15 minutes; remove cover and bake for another 10.

Sour Cream Noodle Bake

I was skeptical about this dish because it called for cottage cheese. I don't think I like cottage cheese, although admittedly I haven't tried it in several years. I thought about subbing ricotta in, but decided to be a big girl and try it again.

I didn't mind it in this dish, though I don't have any plans to finish the rest of the container. ;)

This dinner reminded me of Lighthouse Lasagna, which I think I prefer, although this one is faster. I doubled everything, except for the beef, and it made enough for our family, plus a little leftover.


Sour Cream Noodle Bake
from The Pioneer Woman

• 1-¼ pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• ½ teaspoons Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• ½ cups Sour Cream
• 1-¼ cup Small Curd Cottage Cheese
• ½ cups Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sourProxy-Connection: keep-alive
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ream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Saucy Pesto Chicken

My most recent recipe swap category was chicken, and my draw came from A Taste of Home Cooking.

I don't really have the luxury of a lot of time to cook during the week, so I looked for ways to cut corners without sacrificing quality and flavor. During my weekend food shopping, I found a jar of organic garlic pesto sauce, and while I'm not really a fan of jarred sauces, this wasn't a variety that I normally keep stocked in my freezer. I figured it would be perfect, and it was.

Served over egg noodles and with a few minor changes, this was a pretty easy and delicious meal. Next time, I might baking it. Or adding artichokes. Or both!


Saucy Pesto Chicken
adapted from Taste of Home

1 package (9 ounces) fresh baby spinach

salt and pepper, to taste

6 boneless skinless chicken breast halves (6 ounces each)

1 jar (or homemade equivalent) of pesto sauce

1/2 cup grated Parmesan cheese

1 pound egg noodles, cooked

6 campari tomatoes, chopped

minced parsley, for garnish

Place spinach in a greased 13-in. x 9-in. baking dish; sprinkle with salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; slice into strips or bite-size pieces and place over spinach. Pour sauce over chicken.

Cover and bake for 30-35 minutes or until a meat thermometer reads 160° and sauce is bubbly. Uncover; sprinkle with cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley.

Chicken and Chickpea Salad

I love pasta.  Love it.  I'm sure you've figured that out, though, since I probably say that in 50% of my blog posts about pasta.

This Chicken and Chickpea Salad was not only delicious, but also my first time using Dreamfield's pasta.  Prior to this, my head threatened to explode every time I even considered spending almost $3 for less than a pound of pasta.  But finally I decided to go for it... I figured if I'm eating pasta this often, it may as well be a little good for me.

Although I could taste a slight difference, it really was pretty close to the taste of regular white pasta.  Try as I might, I cannot get myself to like whole wheat pasta, so this is a nice alternative.

I'm sure this salad will be even better in the spring and summer, but for now, it's a yummy dinner and I feel less guilty bringing the leftovers to work for lunch.

Chicken and Chickpea Salad

slightly adapted from Christine's Cuisine; originally from Get Cooking

• 1 (15 oz.) can chickpeas
• 1/2 cup balsamic vinegar
• 2 garlic cloves, minced
• 1 1/2 tsp. salt
• 2 tsp. fresh chopped thyme
• 1 tsp. fresh chopped oregano
• 1/2 cup olive oil
• 6oz fresh mozzarella, cubed
• 1-1 1/2 cup cooked shredded chicken
• 1 tsp. pepper
• 1lb pasta 
• 1/2 cup fresh grated parmesan cheese
• 2-4 cups arugula
• 1 cup tomatoes, roughly chopped

Drain and rinse chickpeas.

Combine vinegar, garlic, salt, thyme, oregano, pepper and olive oil. Whisk to mix. Stir in chickpeas, chicken, and mozzarella. Cover and let sit at room temperature for 30 min-1 hour.

Make pasta according to box directions. Drain and add to chickpea mixture.

Toss with parmesan, arugula, and tomatoes. Serve immediately.

Rotini with Cheese

I'm not a bacon fan at all, but I've recently discovered that I do enjoy turkey bacon.  I don't know if it's truly healthier, but I definitely can appreciate the flavor it adds to my meals.

My good friend Jenn made this not too long ago, and though she didn't give it rave reviews, she liked it enough for me to give it a whirl.

Mine didn't look like either Jenn's photo or Cooking Light's, but I suppose that's not unusual.  I agree with Jenn that it is "good but not great" - I do feel like it's lacking something.  I just don't know what... stay tuned for a makeover!

Rotini with Cheese

from Jenn and Food: Perfect Together, who adapted it from Cooking Light

• 3 turkey bacon slices
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 2 garlic cloves, minced
• 1 TBSP all-purpose flour
• 1 cup 1% low-fat milk
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
  
• salt & pepper
• 5 cups hot cooked rotini (about 8 ounces uncooked pasta)
• 3/4 cup frozen green peas, thawed

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Increase heat to medium-high. Add butter and oil to drippings in pan; swirl to coat. Add onion; sauté for 5 minutes, stirring occasionally. Add garlic; sauté for 30 seconds, stirring constantly. Add flour, and sauté 1 minute, stirring frequently. Gradually add 1 cup milk, stirring constantly with a whisk, and bring to a boil. Cook for 3 minutes or until slightly thickened. Remove from heat. Let stand 3 minutes. Add cheeses, salt, and pepper, stirring with a whisk until smooth.

2. Place pan over low heat. Stir in bacon, pasta, and peas; cook for 1 minute or until thoroughly heated, tossing to coat.

Lighthouse Lasagna

This delicious dinner started making its way around an online mom's group I frequent, and I added it to my menu as soon as I saw it. This faux lasagna might not be the best weekday meal due to the simmering and baking time, but it's perfect if you can prep it ahead of time or wait until the weekend. It's easy and delicious, and it feeds an army - it fed my family of four plus gave me lunch for a couple of days.

Lighthouse Lasagna

adapted from Potluck at Midnight Farm

• 1 pound ground meat
• 1 small can tomato paste
• 1 (8-ounce) can tomato sauce
• 1 teaspoon sugar
• Coarse salt
• 12 ounces egg noodles
• 1 tablespoon unsalted butter
• 1 1/2 cup sour cream
• 5 ounces cream cheese, at room temperature
• 1 bunch scallions, finely chopped
• 8 ounces shredded mozzarella cheese
  

Heat the oven to 350 degrees.

Sauté the meat until lightly browned in a large skillet over medium heat, breaking it up as it cooks. Add the tomato paste, tomato sauce, and sugar. (Next time I will add salt too) Fill the tomato paste can with water and stir it in. Simmer, covered, for 15 to 20 minutes.

Fill a large pot with water, salt it, and bring it to a boil. Add the egg
noodles and cook them until tender. Drain the noodles, then return them to the pot. Stir in the butter.

Mix the sour cream, cream cheese, and scallions in a small ­bowl. Make two layers of the ingredients in a large casserole dish, as follows: Spread a little sauce over the bottom of the dish, top with a layer of noodles, then spread half of the sour cream mixture and half of the meat sauce. Repeat these steps. Top the lasagna with the sliced cheddar.

Bake for 45 to 50 minutes (I only baked it for 30 mins), until the lasagna mixture is bubbly and the cheese is lightly browned.

Pasta with Tomato Cream Sauce

Mmm.  Cream sauce is delicious.  I don't make it much, for obvious reasons, but it's hard to resist once in awhile.  It's basic and easy and sure to please your palate.  And your belly.  But probably not your waistline.

Pasta with Tomato Cream Sauce

from The Pioneer Woman

Ingredients

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Finely Diced
• 4 cloves Garlic, Minced
• 2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
• Salt And Pepper, to taste
• Dash Of Sugar (more To Taste)
• 1 cup Heavy Cream
• Grated Parmesan Or Romano Cheese, To Taste
• Fresh Basil, Chopped
• 1-½ pound Fettuccine

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

Crockpot American Chop Suey

Anything is the crockpot is bound to be a winner, and if you create a pasta crockpot meal, well... that's just pure awesome.

It's rare that I make a recipe that calls for dry pasta to go into the crockpot, so I was surprised by the starchy, gummy texture of the elbows.  Is that normal?  It was a little bit of a turn-off for me, actually, so next time I think I would just cook the pasta separately on the stove.

This makes a TON, so be prepared to eat a lot of leftovers (I mixed some ricotta in for lunch the next day - yum!).  

Crockpot American Chop Suey

from A Year of Slow Cooking

• 1 pound lean ground beef, browned and drained
  
• 5 bacon strips, diced
  
• 1 large onion, diced
  
• 1 (14.5-ounce) can diced tomatoes --- any flavor, or plain
  
• 1 can water (empty tomato can)
  
• 6 garlic cloves, chopped
  
• 1 (26-ounce) jar prepared pasta sauce
  
• 1 (16-ounce) package elbow macaroni (I used brown rice pasta)
  
• 1 cup shredded cheese (optional)

Use a 6-quart slow cooker. In a large skillet, brown the beef, bacon and onion all together until the meat is no longer pink. Drain well and plop into your slow cooker. Add everything else into the pot except for the pasta and cheese.

Stir to combine. Cover and cook on  low for 6 to 8 hours, or high for about 4. Stir in the raw pasta and cook on high for approximately 30 minutes, or until pasta is bite-tender. Serve in a wide-mouthed bowl with a handful of cheese on each serving.

Springy Shells

I think it's obvious from the title that I'm a little late in posting this one! I actually had to do some serious detective work to even remember which recipe this is.

But now my memory has been refreshed, and I can rave about this dinner. I think next time I would add a little more cheese (there can never be too much, right?).


Springy Shells
slightly adapted from The Pioneer Woman, by way of Juliann's Easy Eats

Ingredients

• 16 ounces, weight Pasta Shells (medium) Or Other Short Pasta
• ½ pounds Broccoli, Cut Into Small Florets
• ½ pounds Zucchini (about 1 Medium Zucchini) Diced
• ½ cups Frozen Peas
• 3 whole Green Onions Sliced (white & Light Green Parts)
• 3 cloves Garlic, Minced
• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 20 ounces, weight Ricotta Cheese
• 1 cup shredded mozzarella
  
• ½ teaspoons Salt
• 2 whole Eggs
• 1-½ cup Parmesan Cheese
• Black Pepper, Freshly Ground
• Extra Olive Oil For Drizzling

Preheat oven to 350 degrees.

Cook pasta until extremely al dente—with still quite a bit of bite.

Melt butter with the olive oil over medium-low to medium heat, then add in the garlic. Sprinkle in a little salt.

Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, still together then turn off the heat. Set aside.

In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.

Assembly:

Butter a 9×13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then ½ of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan. Top with mozzarella

Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.

Serve with extra Parmesan, crusty French bread, and chilled white wine. Yummy!

Crockpot Pasta e Fagioli

As a working mom, there's probably nothing in my kitchen that I value as much as my crockpot. There is really nothing like stumbling home with all my school work, plus my two kids and all of THEIR stuff, to a kitchen that smells fantastic and has dinner waiting for me. And soups are just the epitome of fall cooking!

I think I prefer the stovetop version of pasta e fagioli, but putting it in a crockpot is definitely easier for me right now. And it's still so delicious... I see this soup making many more appearances in my kitchen this fall!


Pasta e Fagioli
adapted very, very slightly from Cooking This and That

Ingredients

• 1 can Great Northern Beans, drained and rinsed
• 1 pound ground beef, browned and drained
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 quart beef broth
• 1 (28-ounce) can diced tomatoes
• 1/2 teaspoon black pepper
• 1/4 teaspoon marjoram
• 1/4 teaspoon cayenne pepper
• 1 teaspoon dried basil
• 3 cups dried pasta, cooked

Combine all ingredients but pasta in a 4 to 7-quart slow cooker. Cook on Low for 8-10 hours or High for 4-5 hours. At the end of cooking time, add the cooked pasta and serve immediately.

Garnish with grated Parmesan cheese if desired.

Cheeseburger Pasta

I love trying new pasta dishes, especially ones that incorporate meat; it makes the dish that much more filling.  And throw some cheese in there, and you've got yourself a winner as far as my belly is concerned.

This was so delicious that I immediately regretted not doubling it and having leftovers.  And the fact that you don't even have to cook the pasta?  Score!  Another great dinner from my friend Kelly, and so perfect for those cool autumn nights that NJ seems to be missing right now.

Cheeseburger Pasta

very slightly adapted from Running Mama Cooks

Ingredients

• 1 lb ground turkey breast
  
• 1 onion, diced
• 2 3/4 cups water
  
• 1/3 cup ketchup
  
• 1T mustard
• 2 cups elbow mac, uncooked
  
• 4 oz reduced fat velveeta, cubed

Brown meat in a large skillet, drain.

Add water, ketchup, onion, and mix well.

Bring to a boil and add mac. Simmer on med-low heat, covered, for 8-10 minutes (until pasta tender).

Stir in velveeta and cook until melted, stirring occasionally.

Pasta with Pancetta and Leeks

I've never cooked with pancetta before, and, after my experience trying to buy it, I must assume that most people don't use this either.  I had to ask FOUR DIFFERENT EMPLOYEES in my local Stop and Shop where I might find packaged pancetta, and no one had any idea.  It was a fellow shopper who eventually pointed me in the right direction.

This confuses me, though, because it was actually very delicious.  Though perhaps not the healthiest dinner, this was fast to whip up and was a hit.  It's perfect not only for fall, but also for those winter days when you crave something comforting.

Pasta with Pancetta and Leeks

from The Pioneer Woman

Ingredients

• 12 ounces, weight Pasta, Cooked Al Dente
• Reserved Pasta Water, If Needed
• 3 ounces, weight Chopped Pancetta
• 3 whole Leeks, Sliced Thin
• 1 Tablespoon Butter
• ½ cups Dry White Wine
• ½ cups Heavy Cream
• Salt And Freshly Ground Pepper, To Taste
• Parmesan Cheese, Shaved

Preparation Instructions

Cook pasta and set aside. Reserve 1/2 cup of pasta water.

Saute chopped pancetta until fat is rendered and it starts to brown. Add sliced leeks and cook for 8 minutes. When you add the leeks, you can also throw in a pat or two of butter if you want to. This’ll give the dish some scrumptious flavor. I add it after the bacon is browned because I don’t want the butter to brown. After 8 to 10 minutes, pour in wine, then cook an additional 1-2 minutes, until reduced. Reduce heat to low, then pour in cream. Add salt and pepper to taste. Stir in Parmesan shavings. Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top—delicious!

Tri Colore Orzo

I love pasta salads, and when I need a new one, I almost always turn to my friend Colleen's blog; I consider her a pasta salad guru!

I made this for a party, and I was astounded by how many compliments it received. It almost seems unfair since the most work this salad requires is boiling the orzo... but the flavor combination is just unreal and is perfect for a casual barbecue or a formal dinner party.


Ingredients

• 1 pound orzo pasta
• 3 tablespoons extra-virgin olive oil, plus 1/4 cup
• 2 cups fresh arugula (about 3 ounces)
• 3/4 cup crumbled ricotta salata cheese (or feta cheese)
• 1/2 cup dried cherries (like Colleen, I used dried cranberries)
• 12 fresh basil leaves, torn
• 1/4 cup toasted pine nuts (I omitted)
• 3 tablespoons lemon juice
• 1 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.

Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

Tortellini Spinach Salad with Tomato Balsamic Dressing

My friend Kelly from Running Mama Cooks (which came from our other friend Juliann who got from somewhere else...) made this salad a few weeks ago for a playdate. It was absolutely delicious, and I couldn't wait to make it myself.

This meal is hearty enough for dinner, and the leftovers make a fantastic lunch. This is absolutely perfect for those summer nights when it's too hot to eat much else. Plus... the ice cream I ate later was almost guilt-free. ;)


Ingredients:

Salad

• 20 oz package three cheese tortellini
• 6 oz turkey bacon, cut into chunks
• 6 oz bag baby spinach
• 1/2 red onion, thinly sliced
• 1 small jar roasted red peppers, thinly sliced

Dressing

• 9 tablespoons balsamic vinegar
• 3 cloves garlic, minced
• 1 ½ teaspoons dried oregano
• 1 ½ tablespoon tomato paste
• Salt and pepper to taste (about 1/8 teaspoon each)
• 3/4 cup olive oil

Cook tortellini in boiling water until al dente. Drain and toss with a teaspoon of olive oil to keep from sticking. Let cool in colander.

Cook turkey bacon until crisp. Remove with slotted spoon onto paper towel. Allow to cool.

In a large bowl, toss all the salad ingredients together after the pasta and bacon has cooled.

In a blender add all of the dressing ingredients except for the olive oil and process until smooth. Then, while the blender is running, slowly add the olive oil and blend until completely combined. If serving the salad right away, immediately pour the dressing over the salad and toss well (you may not need all the dressing). Serve.

Creamy Taco Mac

When I think of things that are "trendy," I used to think of skinny jeans, Uggs, and the "Rachel" haircut. I never would have thought of food as trendy.

Yet there are certain recipes that are floating around my cooking forum and blog community, and they are popular enough to be considered trendy. I am certainly not minimizing their presence, and I have absolutely cooked my share of popular recipes (Avocado and Black Bean Brownies, Better-Than-Sex Cake, Penne alla Betsy...).

The latest culinary bandwagon that I've hopped aboard is Delish's Creamy Taco Mac. I've seen multiple blog posts with this recipe; some keep things the same and others put their own spin on it. I fall into the latter category, though her original sounds fantastic too.


The thing with most trends, however, is that they peak really quickly and then fizzle out, never to be heard from again. This pasta dish was so freaking fantastic, however, that I am pretty sure it won't be disappearing from my kitchen anytime soon.

I was wary about only using 1/2 pound of pasta but it was plenty; I even got two lunches out of the leftovers. I'm already planning on making it again soon.

Ingredients

• 1.25 lbs ground turkey
• 1/2 onion, chopped
  
• 8 oz dry pasta + 1 cup reserved pasta water
• 1 16oz jar of salsa
  
• 4 Tbsp mild taco seasoning
• 3 oz cream cheese
  
• 1/2 cup sour cream
  
• salt & pepper
• 1 cup shredded Mexican cheese, plus more for garnish
  

Bring a large pot of salted water to boil and cook pasta per directions. Reserve one cup of pasta water.

Over medium heat, brown ground turkey until no longer pink. Add onion and cook 5 minutes. Add taco seasoning and salsa. Allow to simmer over low heat for 5 minutes. Add cooked pasta, reserved water, cream cheese, sour cream, and shredded cheese. Give it a good stir until cheeses are melty and incorporated. Simmer over low heat for 2-3 minutes. Season with salt & pepper, as desired. Top off with cheddar cheese for extra cheesy goodness.

Macaroni Grill's Carmella's Chicken Rigatoni

I haven't been to the Macaroni Grill in years, so I have no idea how this dish compares to the original. But when I saw it on A Spoonful of Sugar, I had to test it out.

This made enough for lots of leftovers, which I always appreciate! The caramelized onions and the mushrooms set this apart from an average pasta dinner, and even my three-year-old taste-tester gave it his seal of approval. The fact that it was fast and easy is, of course, a huge bonus.


Ingredients

• Butter
• 8oz baby bella mushrooms
  
• 1/2 sweet onion carmelized (cook down with butter until soft and mushy... I use marsala to de-glaze the pan)
• 8 oz grilled chicken breasts (chunked)
• salt and pepper
• 2t dried basil
• 4oz of Marsala wine
• 10 oz heavy cream
• 12oz rigatoni (cooked)
• 2oz shredded parmesan

Melt butter in pan. Saute mushrooms, chicken, basil, carmelized onions salt and pepper. Saute for 2-3 minutes.

Add Marsala wine and cook for 1 minute.

Add heavy cream and bring to a boil for 2 minutes.

Dump cooked rigatoni in pan (if you have room in your pan. If not dump mixture over bowl of cooked rigatoni and mix.

Sprinkle with shredded parmesan cheese.

Tomato and Orzo Soup

While I hate the cold, there are a few things I love about winter: snow days, cozy sweatpants, holidays, hot chocolate... and this delicious Tomato and Orzo Soup just found a place on that list.

Coincidentally, this recipe came from a blog created by my friend Brooke's brother-in-law, John, and his girlfriend Bec. I love that their blog, Above an Italian Restaurant, is an endeavor that they are taking on together - it makes me wish that Pat and I had any shared hobbies (aside, of course, from the wii...). But most of all, I love their recipes! As soon as I added their blog to my reader, I starred a ton. This yummy soup from Wegman's was just the first that I've made, but I have tons more in mind.

Due to tastes, what I had on hand, and the fact that I bought crushed instead of canned tomatoes, I changed their recipe slightly. If you want the original, please visit their blog!


Ingredients

• 1 cup onion, diced fine
• 1/2 cup celery, diced fine
• 1/2 cup carrot, diced fine
• 2 Tbsp olive oil
• 4 cloves garlic, minced
• 2 28oz. cans diced tomatoes
  
• 1 carton (32 oz) vegetable stock
• salt and cracked black pepper
• 1 1/4 cup orzo pasta
• 1/2 cup sour cream
• 1/2 cup skim milk
  
• 2 Tbsp chopped fresh basil

Add onions, celery, and carrots and olive oil to large stockpot on medium-high. Cook, stirring, 6-7 min. Add chopped garlic. Cook 2 min, until vegetables are tender.

Add all tomatoes; simmer about 10 min. Add stock; return to simmer. Season to taste with salt and pepper.

Add pasta. Simmer 8-10 min, stirring often, until pasta is firm but tender. Remove from heat.

Add sour cream and milk to soup; fold in basil. Ladle into warmed bowls to serve.

Makes 13 cups (about 8 servings)

Creamy Spinach and Tortellini

As you know, I love pasta, but really enjoy doing things a little differently once in awhile. I made this tortellini dinner from Cooking for Comfort, and it was indeed comforting. The spinach and tomatoes really rounded out the dinner and made me feel slightly less guilty for consuming a ginormous bowl of tortellini. This was nice and fast - boiling the water for the tortellini was the "long" part. The rest came together as the tortellini were cooking. Delicious, and I will for sure make this again.


Ingredients

• 20 ounce family size package fresh cheese tortellini
• 2 tablespoons extra virgin olive oil
• 1/2 cup chopped onion
• 3 garlic cloves, pressed
• 1 (9 ounce) package frozen chopped spinach in pouch, thawed
  
• 14 ounce can fire roasted tomatoes
• 1 1/2 teaspoons dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup whipping cream
• 1/2 cup grated Parmesan cheese

Cook tortellini to desired doneness as directed on package. Drain and return to pot.

Meanwhile, heat oil in large skillet over medium heat until hot. Add onion and garlic; cook until tender and lightly browned, about 4 minutes. Add spinach, tomato, basil, salt, and pepper, cook 5 minutes, stirring occasionally. Stir in whipping cream and Parmesan cheese; cook until mixture just comes to a boil. Pour sauce over tortellini and stir gently to coat. Serve with additional grated parmesan cheese.

The Outback's Mac-a-Roo and Cheese

Even though I have been trying to prepare meals that are a bit more health-conscious, sometimes you just need to splurge. This knock-off of the steakhouse's popular kid's meal is perfect for indulging, especially on a cold winter's night.

For years, I only ordered Mac-a-Roo and Cheese at the Outback - even as an adult (at least, until I discovered the wonder that is Alice Spring's Chicken). And now, Ryan enjoys it too, so I was excited to find a version to try at home.

I was skeptical about using Velveeta. I'm not afraid of processed food, but the idea of such a cheese really kind of grosses me out. Even as I was cooking, I sampled a piece of the cheese and - blech. I thought there was no way I'd enjoy this.

But the plastic-cheese flavor totally fades and combines with the roux and paprika to really form a yummy, albeit unhealthy, dinner. Ryan, who is not a big dinner-eater, gobbled it up and has requested it several times since.

I will definitely make this again (did I mention that it was super easy and fast?) and will probably make extra to portion out in single-serving sizes for fast lunches.


12 oz. Package of Medium Size Rigatoni Pasta
1/2 LB Store Brand Processed Cheese Food (cubed)
3 Tbsp. Butter
2 Tbsp. Flour
1/4 tsp. Salt
1/8 tsp. Paprika
1 1/2 C. Milk


Preparation:
Prepare Rigatoni using package instructions. Drain and set aside. In a large saucepan on medium heat melt butter and add flour, stirring constantly. Mixture should thicken. When flour thickens add milk, salt, paprika, and cheese cubes. Stirring constantly until the sauce thickens but yet is smooth. The cheese sauce should resemble an extra thick cream. If mixture is to thick a little more milk may be added. Pour the drained pasta in the sauce and gently stir well. When pasta is completely coated with sauce mixed well the Mac A Roo is ready to serve.

Pasta with Artichokes and Tomatoes

This little pasta dish, courtesy of the Pioneer Woman, was so easy to make and absolutely delicious. It was creamy but light... filling yet not heavy. I have already made it several times, and am sure to make it again!


I altered just a few minor things, so click on the link above if you want her original version.

The leftovers reheat pretty well, but it's also pretty yummy straight out of the fridge.


Ingredients

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 3 cloves Garlic, Minced
• ½ whole Medium Onion, Finely Diced
• 1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained (and briefly rinsed)
  
• 1 can Diced Tomatoes With Juice (14.5 Oz.)
• 1 cup Heavy Cream
• ½ cups Chicken Broth (More As Needed)
• ½ teaspoons Nutmeg
• Salt And Pepper, to taste
• 1 pound tri-color rotini
  
• 1 cup Parmesan Cheese, Freshly Grated
• 2 Tablespoons Fresh Chives (or Other Herbs) Chopped

Cook pasta till al dente. Drain and set aside.

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.

Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.