Tomato-Cream Sauce

We eat a pasta dish every week. Through the weeks I have learned that the hubby is very particular about his pasta sauces. He LOVES all cream sauces, which usually means loads of calories. I've been trying to convince him for some time now that red sauces can be just as wonderful. We're both not huge fans of the canned sauces. After I made this sauce he was hooked! And thank heavens for me it's so easy and cheap.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 1 clove garlic, minced
• 1 (14.5 ounce) can Italian-style diced tomatoes, undrained
• 1 tablespoon dried basil leaves
• 3/4 teaspoon white sugar
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 cup heavy cream/milk (I usually just use milk)
  
• 1 tablespoon butter

Directions

1. In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

Servings: 5
Prep time: 5 min. Cook time: 15 min. Ready in: 20 min.
Amount per serving: 182 calories, 16.2 grams fat (if you use the heavy cream)

Eggplant Parmesan

When I told my husband that Eggplant Parmesan was on the menu for the week I think he though I was crazy, but he's always willing to try something new. This recipe is so, so delicious and it's pretty healthy! While I baked the eggplant I simply warmed some pasta sauce, cooked some spaghetti and layered each plate with pasta, eggplant slice, sauce, and cheese. It was so easy and was much faster. We cut all the ingredients down and only used one large eggplant. Below is the full recipe if you would like to bake everything together in the oven. Bon Appetit!

Ingredients

• 2 eggplants, peeled and thinly sliced
• 1 egg, beaten
• 2 cups Italian seasoned bread crumbs
• 3 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/4 cup grated Parmesan cheese, divided
• 1/4 teaspoon dried basil

Directions

1. Preheat oven to 450 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs, and sprinkle with parmesan cheese . Place in a single layer on a baking sheet covered with a little olive oil. Bake in preheated oven for 5-7 minutes on each side.
3. Reduce heat to 350 degrees F. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.

Servings: 5
Prep time: 25 min. Cook time: 35 min. Ready in: 1 hour
Amount per serving: 487 calories, 16 grams fat

Ham Rotini Casserole

I found this recipe in "I Can't Believe It's Food Storage!" and it is super delicioso!

2 cups rotini pasta, cooked
1/2 cup salad dressing (Miracle Whip) or light mayonnaise
1/4 cup milk
1/2 bell pepper (green or red), chopped
2 cups broccoli florets
2 cups ham, cubed
1 1/2 cup cheddar cheese, shredded

Cook pasta according to directions on box.  Drain.

In a large bowl, combine salad dressing and milk.  Mix until smooth.  Add pasta, bell pepper, broccoli florets, ham, and 1 cup cheddar cheese.

Put contents of bowl into a greased casserole dish.  Top with remaining cheddar cheese, 1/2 cup.

Bake for 30 minutes at 350 degrees.

Baked Ziti Supreme

I've been eye-ing this recipe in my cookbook since the beginning of my first semester and finally got to it! I really enjoyed it. Probably not the healthiest but it sure is comfort food.

1 pound ground beef

1 medium onion, chopped (about 1/2 cup) (I didn't have onion so I used onion powder)

1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce

1 1/2 cups shredded mozzarella cheese (6 ounces)

5 cups medium tube-shaped pasta (ziti), cooked and drained

1/4 cup grated Parmesan cheese

• Cook the beef and onion in a 4-quart saucepan over medium-high heat until the beef is well browned, stirring often to break up the meat. Pour off any fat.
• Stir the sauce, 1 cup mozzarella cheese and pasta in the saucepan. Spoon the mixture into a 3-quart shallow baking dish. Sprinkle with the remaining mozzarella cheese and Parmesan cheese. Bake at 350°F. for 30 minutes or until hot and bubbling.

(Picture is compliments of Campbell's Kitchen.com)

Angel's Pasta

Last night we chose from our weekly menu to make a new dish, Angel's Pasta. I really didn't think it would be all that great, but it looked really healthy and I love zucchini. It turned out to be surprisingly incredible!! So I thought I'd share. Yum! I love healthy recipes.

Ingredients

• 8 ounces angel hair pasta
• 1 tablespoon crushed garlic
• 1 tablespoon olive oil
• 2 zucchini, sliced
• salt and pepper to taste
• 3 tomatoes, chopped
• 12 leaves fresh basil
• 4 ounces mozzarella cheese, shredded

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, heat a medium skillet over medium heat. Pour in oil and saute garlic until golden. Stir in zucchini, salt and pepper. Saute 2 minutes, then mix in tomato and cook a few minutes more. Chop basil and add to vegetables right before mixing with pasta.
3. Combine pasta and vegetables. Serve topped with mozzarella.

Note: We didn't have fresh basil so I added some dried basil just before serving. This is a meatless dish, but you're welcome to add chicken and even more veggies, like mushrooms.

Servings: 6
Prep Time: 10 min. Cook Time: 15 min. Ready in: 25 min.
Amount per serving: 201 calories, 6.6 grams fat

- Mindy

Whole Grain Penne with Sweet Red Pepper, Ginger and Feta

Whole Grain Penne with Sweet Red Pepper, Ginger and Feta

from Prudence Pennywise
All of her recipes have been simply fabulous. Her goal is to create scrumptious meals for her family of four on a tight budget. These two may seem more extensive because she is very detailed in her directions, but they are just as easy and healthy too!

Ginger has become a well-known ingredient in our home. It always adds magnificent flavor to our meals and keeps well in the fridge or freezer. Now, combine ginger with pepper and feta... WOW! As of late this has become my favorite meal. I'll be making this meal for our dinner party tomorrow to celebrate Jon's birthday with close friends. I always look forward to this fantastic dinner.

Ingredients
8 oz. box wheat penne pasta
4 green onions (greens only)
1 14.5 oz. can Italian style diced tomatoes (optional: blend smooth in blender)
1 large red bell pepper
1 small handful of fresh parsley (save some for garnish)
4 Tbsp. cream of half and half
2-4 Tbsp. feta, crumbled
1 Tbsp. olive oil
2 Tbsp. finely chopped ginger
2 cloves garlic, chopped
salt and pepper, to taste
Option: I always add two chicken breasts. Season with rosemary. Brown in the olive oil. Remove and add back into the simmering sauce.

Directions
Heat the olive oil in a small heavy-bottomed saucepan. Remove the top, seeds, and membranes of the red pepper and slice into thin strips. Toss them into the saucepan and let them soften on low-medium heat for about 10-15 minutes (if your strips soften quicker, there’s no need for you to wait 10-15 minutes), stirring every now and then.

In the meantime you can peel the ginger with a spoon, then finely chop the peeled ginger.

Begin cooking the pasta according to package directions.

Add the chopped ginger and garlic to the saucepan and give it another stir. Sauté for 2-3 minutes then toss in the crushed tomatoes. Season with salt and freshly ground pepper mix and stir again.

Chop up the green parts of 2 green onions and add them to the sauce. Simmer on low heat, partially covered, for 5 minutes. You might need to add 2-3 Tbsp of water during these 5 minutes (to keep a sauce-like consistency), depending on how watery your crushed tomatoes are. I didn’t need to so it all comes down to what brand you’re using.

Chop up the fresh parsley leaves and add them to the sauce. Let the sauce cook, partially covered, for another 2-3 minutes, then remove it from the flame and set aside.Plate the cooked pasta, add some sauce on top then spoon 1 Tbsp of cream (per plate) on top of that. Crumble ½ Tbsp of Feta on each plate, garnish with fresh parsley and serve.

- Mindy