Tortellini Chicken Soup

 IT'S SO COLD!

Like, cut you to the bone, punch you in the face cold.

I've actually caught myself having quick pep-talks with myself before stepping outside.  The other day my son told me that I can be brave before walking out of the grocery store.

Apparently the fear was all over my face.

Cold must be my kryptonite.

 But cold weather isn't all bad.  It gives full permission to wear oversized hoodies and sweatpants.  It's great weather to snuggle up to someone you love with a hot cup of tea and bowl of popcorn.  And let us not forget about comfort food, namely soups.

Soups really are healing aren't they.  They warm from the inside out.  And even though I'm more partial to thick chowder-style soups, when you have a broth this flavorful, it's hard to resist.  That with big pillowy tortellini to fill your belly makes for a great mood enhancer during these frigid cold days.

Tortellini Chicken Soup
By Favorite Family Dinners

Ingredients

Nonstick Cooking Spray
12 ounces skinless, boneles chicken breast halves, cut into 1/2 inch cubes
6 cups reduced sodium chicken broth
1/2 cup slived leek or chopped onion
1 tablespoon fresh grated ginger
1/4 teaspoon saffron threads, slightly crushed (optional, but it does add great flavor)
1 9-ounce package refrigerated tortellini or ravioli of your preference
1/2 cup fresh baby spinach leaves or shredded fresh spinach

Directions

1.  Lightly coat an unheated large saucepan with cooking spray.  Heat over medium high heat.  Add chicken; cook and stir for 3 minutes.  Carefully add broth, leek, ginger, and if desired, saffron.

2.  Bring to boiling.  Add tortellini or ravioli.  Return to boiling; reduce heat.  Simmer, uncovered, for 5 to 9 minutes or until pasta is tender, stirring occasionally.  Remove from heat.  Top individual servings with spinach.

Serves 4

Per Serving: 222 cal, 3 g fat, 21 carb, 3 g fiber, 29 g prot

Buffalo Chicken Pasta Salad

I'm going through a bit of a Buffalo Chicken obsession right now.  If it even slightly resembles the flavors of the classic chicken wing, I have to have it, or pin it :)  Who in the world though that chicken, drenched in hot sauce, smothered in blue cheese would be so good?  I don't know, but I sure would like to give whoever it was, one heck of a high five.

I found this wonderful salad on Shelbys page a few months ago and I've been in love ever since.  I've been known to whip up a huge bowl, and enjoy it for lunch every day until it runs out.  And I'm always sad when that day comes.

The flavors of this salad go so perfectly together.  The sauce has a great kick, thanks to the hot sauce and is balanced out with the pungent blue cheese.  It's spicy, but not too spicy for kids.  It's creamy, it's crunchy, and it really hits the spot when you need a savory dish full of flavor.  It's the perfect side dish for pot lucks and picnics, even if they are on your living room floor in front of the TV :).

Buffalo Chicken Pasta Salad
By Grumpy's Honey Bunch

Ingredients

8 oz dried rotini pasta, cooked according to package directions
2 stalks celery, diced
1 green onion, thinly sliced, including green top
1/3 cup roasted red pepper
2 cups cooked chicken, cubed (I used canned chicken once when I was in a hurry, it turned out great)
1/2 cup Mayonnaise (I used low-fat)
2-3 tablespoons Frank's Red Hot Sauce (use according to taste, I like a lot, but if you're feeding a crowd, you may only want to do 2)
1 teaspoon Worcestershire Sauce
1 tablespoon roasted red pepper brine (the juice the peppers are in)
2 tablespoons crumbled Gorgonzola cheese

Directions

Mix pasta, celery, onion, roasted red pepper and chicken in large mixing bowl.  Set aside.

Mix together Mayonnaise, hot sauce, Worcestershire sauce, red pepper brine and crumbled Gorgonzola cheese. 

Toss mayo mixture with pasta mixture and chill.  Enjoy

Cooking with my Blog Friends

How are you east coasters doing so far?!  Right now my kids and I are hunkered down in the living room with flashlights strapped to our foreheads, waiting for the eye of the storm.  I've got a pile of blankets, a bunch of candles and two loaves of bread.  That's what they tell you to stock up on for huge tropical storms, right?  So far it's just pretty nasty and drizzly, and I'm hoping that it doesn't get worse than that.  Unfortunately, I think it's probably wishful thinking.

Speaking of storms, I've been a tornado in the kitchen lately.  My schedule has me at home a lot more, and to keep myself occupied, I've been tackling so many of the recipes all of you have been putting out.  Each and every one has been a complete hit in our home, and they are all perfect for fall, especially if you need something to distract you from oncoming hurricanes!

All of the pictures below belong to the blogger who posted them.  They are not mine.

Taste and Tell: Homemade Tator Tots (Perfect for your leftover mashed potatoes.)

Two Peas and Their Pod Apple Cinnamon Granola

Mel's Kitchen Cafe Pumpkin Blondies

Mel's Kitchen Cafe Baked Spaghetti Pie

Mel's Kitchen Cafe:  Ultimate Beef Stroganoff (As you may have noticed, I've currently got a bit of a  crush on Mel's blog.  She can do no wrong!)

Epicurian Mom:  Eggplant Parmesan

Gonna Want Seconds: Fresh Apple Cake with Caramel Glaze

Eats Well with Others: Oatmeal Pumpkin Cookies

Recipe Shoebox:  Pork Chops with Apple Butter

Recipe Shoebox:  Homemade Granola Bites

Cinnamon Spice and Everything Nice: Stovetop Macaroni and Cheese 

Stay safe east coasters!  We'll get through this together!

Pepper Jack Pasta Salad

Considering how often I make this, it's a wonder that I haven't posted it before.  This has become my absolute favorite "go-to" side dish for parties, barbecues, or if I just want to eat it for lunch all week (which happens, often).  This salad is packed with a delightfully tangy punch, and for some reason, I just love eating those little tiny Acini Di Pepe.  They tickle my mouth!  It makes me giggle!

Pepper Jack Pasta Salad
Adapted from Cooking Light April 2009

Ingredients

6 ounces uncooked acini di pepe pasta (about 1 cup)
2 1/4 cups diced plum tomato (about 14 ounces)
1/3 cup capers, rinsed and drained
1/4 cup finely chopped red onion
1/4 cup sliced pickled banana peppers
1/4 cup chopped fresh parsley
2 tablespoons cider vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/8 teaspoon salt
2 ounces Pepper Jack cheese, cut into 1/4-inch cubes
1 (16-ounce) can navy beans, rinsed and drained
1 ounce salami, chopped
1 garlic clove, minced

Directions

1.   Cook pasta according to package directions, omitting salt and fat. Drain.

2.   Combine tomato and remaining ingredients in a large bowl. Add pasta to tomato mixture, tossing well to combine.

Mediterranean Vegetable, White Bean and Feta Penne

 There may be no scarier word to us Carnivores than Meatless.  No meat?  Surely I will starve!

And while I don't think I'll ever be a Vegetarian, lately two or three meatless meals a week have been suiting us just fine.  I think a break from meat every now and then is good for the body, not to mention the wallet.  The trick is to find recipes that are hearty and flavorful enough, that meat is not even missed.  And as long as I just don't mention the fact that it is meatless to my husband, I can usually get away with it.  Shhhhh.

I really enjoyed this dish.  Initially I wasn't sure about the pasta/bean combo, but it really works.  The pasta is filling, while the beans add hearty flavor and creaminess.  A sprinkling of tangy feta on top and you have a plate of comforting goodness.

I noticed the day after that the flavors of the dressing had greatly subdued.  A few tablespoons of Italian Dressing and this also turned out to be a delicious cold lunch.

Mediterranean Vegetable, White Bean and Feta Penne
The Best of Clean Eating 2

Ingredients

6 oz whole-grain penne pasta
1 cup cooked white beans of your choice
2 medium tomatoes, chopped
4 cloves garlic, minced, divided
1 Tbsp balsamic vinegar
1 tsp dried basil
1/4 tsp red pepper flakes
1/4 tsp sea salt
1 Tbsp plus 1 tsp extra extra-virgin olive oil, divided
1 medium zucchini, cut into eighths lengthwise, then cut into 2-inch pieces
1 medium green bell pepper, cut into thin strips, then cut into 2-inch pieces
1/2 tsp dried rosemary
1 cup crumbled reduced fat feta cheese

Directions

1.  Cook penne according to package directions, adding beans during the last minute of cooking.

2.  Meanwhile, in a medium bowl, combine tomatoes, 2 cloves garlic, vinegar, basil, pepper flakes, and salt; set aside.

3.  Heat 1 tsp oil in a large nonstick skillet on medium-high, tilting skillet to coat bottom lightly.  Add zucchini and bell pepper and cook for 4 minutes, or until edges begin to brown, stirring frequently.  Add remaining 2 cloves garlic and cook for 15 seconds, stirring constantly.  Remove from heat, stir in tomato mixture and drizzle with remaining 1 Tbsp oil.  Cover to keep warm.

4.  Drain penne-bean mixture, place in a serving bowl, sprinkle evenly with rosemary and all but 1/4 cup feta.  Spoon zucchini mixture over top and finish with remaining feta.

Per 1 1/2 cup Serving:  353 cal, 12g fat, 44g carbs, 11g fiber, 6g sugar, 18g protein.

Pasta with Ham and Leeks

My mom, who as you know by now, is also a great cook. We love to share ideas and recipes with each other and will go as far as to call each other JUST to talk about some amazing thing we made for dinner last night.

But there is a big difference between my mom and I.  While it's very rare for me to make the same thing twice, even if I love it, my mom will repeat recipes over and over.  I love to tease her about it, but the advantage to repeating recipes several times is that you have those particular dishes down to a delicious art.  It's like going to a restaurant with a really small menu, you know that whatever they do serve is going to be phenomenal.

My mom made this pasta for us the last time we were home and I scarfed it down as if I hadn't eaten in days.  The flavors, the richness, I mean, THIS is a bowl of pasta.  Knowing how much my husband would love it, I made it for him shortly after going home.  Guess what, it wasn't as good.  I hadn't fine tuned it like my mom had.  It's inspired me to work on recipes a bit more when they don't work out as well as I'd like the first time.  Touche mom!

Pasta with Ham and Leeks 
Women's Day Magazine April 2012 

Cream Sauce
Ingredients


1 tablespoon olive oil
1 medium onion, finely chopped
kosher salt and pepper
3/4 cup whole milk
4 oz cream cheese, cubed
1/4 cup grated cheese
pinch of nutmeg

Directions

1.  Heat oil in a large skillet over medium low heat in a large skillet.  Add onion and 1/4 teaspoon each of salt and pepper.  Cook, covered, stirring occasionally until tender, about 6-8 minutes.  Stir in the garlic and cook 1 minute.

2.  Whisk in the milk and bring to a simmer.  Whisk in the cream cheese, Parmesan and nutmeg and simmer, stirring occasionally until thickened, 2-3 minutes.  When adding cream sauce to pasta, add reserved pasta water if sauce is too dry.

Pasta
Ingredients

1 lb Fettuccine, cooked according to directions, saving 1 cup pasta water
1 Tablespoon olive oil
2 leeks, cleaned and chopped into half moons
1 cup frozen peas, thawed
6 oz ham, chopped (I just used deli meat)

Directions

Heat oil in large skillet until hot.  Add leeks and saute until tender, about five minutes.  Add peas and ham and toss to combine.  Add pasta and cream sauce.  Add pasta water if sauce is too dry.  Serve immediately.

What recipe have you mastered?

Club Pasta

 Not near as embarrassing as a wardrobe malfunction, it seems as though I have suffered a pasta malfunction.  You see my friends, what you see before you started as bowtie pasta, but clearly it did not turn out that way.  Does anyone know if dried pasta actually expires?  Is there a date when your pasta will fall to pieces in your boiling pan?  I don't remember buying bowties in 2001, but maybe I did.

Fortunately tastes was not compromised and this still ended up being a delicious dinner.  I posted this recipe For-E-VER (name that movie) ago, and now I'm re-posting it because it's so simple and delicious.  All the great flavors of a club sandwich tossed together in a warm pasta?  You can't beat that with a stick.

Club Pasta

Ingredients

1 tablespoon of oil
4-5 slices of center cut bacon, chopped, cooked and drained
2 cloves of garlic, minced
1 1/2 cups of cooked and chopped chicken or turkey breast
8-10 roma or compari tomatoes, seeded and chopped
1 cup shredded parmesan, mozzarella, or provolone
1 12 oz box bowtie pasta, cooked according to directions
1/4 cup chopped parsley

Directions

In a large skillet heat oil and add garlic.  Cook for 1-2 minutes and add chopped tomatoes.  Cook for another four to five minutes until tomato skins are softened.  Add pasta, chicken and bacon.  Cook in pan for five-eight minutes until all ingredients are heated through and well combined.  Add cheese and parsley and stir until cheese melts.  Serve immediately.

Spaghetti Squash and Meatballs

To quote Barney from How I Met Your Mother (a show as addicting as buttery popcorn) "haaaaaave you met spaghetti squash?"

Well, sadly, for 30 years I've been living completely unaware of this fantastic gourd. Luckily, thanks to the dedicated pinners of the world, I found a delicious, slurpy canvas just waiting to be dressed up however I see fit.


This time around I took a classic route, covering it in rich marinara and tender turkey meatballs. I liked it, my husband liked it, the kids...well, kids are kids. BUT, I can guarantee that the spaghetti squash will be making repeat appearances at our home. There are so many fun ways to prepare it, I can't wait to try more.





Spaghetti Squash with Turkey Meatballs
Martha Stewart

Ingredients

For the Spaghetti Squash
2 spaghetti squashes (about 2 pounds each), halved lengthwise and seeds removed
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper

For the Sauce
2 tablespoons extra-virgin olive oil
4 cloves garlic, finely chopped
2 tablespoons tomato paste
2 cans (28 ounces each) crushed tomatoes with basil
1 teaspoon dried oregano
Coarse salt and freshly ground black pepper

For the Meatballs
1/2 cup fresh breadcrumbs
1/2 cup grated Parmesan-Reggiano cheese, plus more for serving (optional)
1/4 cup chopped fresh parsley
1 large clove garlic, finely chopped
1/4 cup milk
1 pound ground turkey
1 large egg
3/4 teaspoon coarse salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil

Directions

1. To prepare the spaghetti, preheat oven to 400 degrees. Drizzle cut sides of squashes with oil; season with salt and pepper. Place cut sides up on a baking sheet. Bake until soft to the touch, 1 to 1 1/4 hours.

2. To prepare the sauce, heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring with a wooden spoon, for 1 minute. Add the tomato paste and cook, stirring, for an additional minute. Stir in the tomatoes and oregano; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cook, stirring occasionally, until thickened, about 20 minutes. Keep warm over low heat.

3. Prepare the meatballs. In a medium bowl, stir together the breadcrumbs, Parmesan, parsley, and garlic with a wooden spoon until combined. Add the milk, and stir until incorporated. Add the turkey, egg, salt, and pepper, and mix with your hands until well combined. Form mixture into 1 1/2-inch balls.

4. Heat the olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the meatballs until evenly browned, turning often, about 6 minutes. Repeat with remaining meatballs. Transfer meatballs to the sauce, and simmer until cooked through, about 10 minutes.

5. When the squashes are cool enough to handle, scrape the flesh of each squash with a fork into strands, and place into a large bowl. Serve topped with meatballs and sauce, and sprinkled with cheese, if desired.

What I've Been Reading

Any book worms out there? I happen to be an absolute book fanatic. In fact if food and books were to compete for my love, I fear that food might take a close (CLOSE) second, gasp! I feel like a traitor for having even uttered that phrase.

Since this is the case, I thought I would start including a small book review at the end of my posts. So, if the food hasn't been striking your fancy, I hope you at least come for the books.



The Paris Wife by Paula McLain has been my most recent read. I was lucky enough to score it at the library without reserving it. I had been hearing rave reviews for quite a few months now and couldn't wait to get my hands on it.

The Paris Wife is about Hadley Richardson, the wife of Ernest Hemingway, and their years together. It was SO interesting because up until this point I honestly knew nothing about Ernest Hemingway, except that he wrote Old Man and The Sea. I assumed he was a country dude living in Montana, I could not have been more wrong. His life was actually very intriguing, bohemian and tragic, and Hadley's experience with him is nothing short of fascinating. I never want to give too much away, but I do highly recommend it.

And if you are on goodreads.com, for goodness sakes, friend me! You can find me under Teresa Green. Otherwise leave a comment and tell me what you're reading right now. I LOVE hearing about books!

Pasta Rollups

Well, this is it, the final week! After four months (okay three, I did take December off), I'm finally closing in on this program. It's been fun, it's been hard, it's been intimidating, but I'm so glad I did it. I'm also glad to almost be DONE!

So what comes next? Maintenance sounds nice and easy, but it's almost scarier then being on a strict program. At least with the program there are rules, definite do's and don'ts. I plan to continue eating good clean foods, but hey, should a slice of cheese end up on my sandwich, so be it. Should a cookie land on my plate, oh well. Now I learn the ever going art of balance, and it really is an art isn't it.



And now I introduce to use these fantastic pasta rolls. I've seen similar things like these in the blogosphere for a while now, and I always thought they looked a bit intimidating. Oh my gosh, they are the easiest thing you'll ever make. I think these puppies took me all of three minutes to throw together. Once you have the filling and sauce ready, you're set. I made these when I was not eating cheese, but cottage cheese actually makes a wonderful creamy substitute and more protein, so if that's what you're looking for, give it a try, I posted both options in the recipe.



Pasta Roll-ups
Best of Clean Eating, by Clean Eating Magazine

Ingredients

1 teaspoon extra-virgin olive oil
1 small onion, finely chopped
1 clove garlic, minced
1 lb extra-lean ground turkey breast
3/4 teaspoon ground cinnamon (I omitted)
1/4 tsp ground nutmeg (I omitted)
1 28-oz jar tomatoes in juice
1 teaspoon sea salt
8 sheets dried high-protein or whole wheat lasagna noodles
1 10-oz box frozen chopped spinach, thawed
1 (15 oz) container low-fat ricotta cheese (I used cottage cheese)
1 egg (I used three egg whites)
3/4 cups shredded reduced fat mozzarella cheese, (I omitted)

Directions

In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about five minutes. Add garlic and cook another minute. Turn heat to medium-high and add ground turkey, breaking it up with a spatula. Cook until meat show no sign of pink. Stir in cinnamon and nutmeg, then add tomatoes, their juice and salt. Reduce heat to medium-low, stir, cover and let simmer for 20 minutes, occasionally stirring and breaking up tomatoes with a wooden spoon.

Meanwhile, bring a large pot of water to boil. Cook pasta according to package directions. Drain, rinse and allow to cook in a colander.

Preheat oven to 400 F. Squeeze all moisture possible from thawed spinach and place in a large bowl. Add ricotta cheese, egg, and a quarter-cup mozzarella cheese. Stir until combined.

Spread one cup of cooked tomato sauce into bottom of a 9x10 inch casserole dish. Lay a cooked lasagna noodle flat in front of you. Use your fingers to spread one-eighth of ricotta mixture across the noodle and roll it up. Place rolled pasta, seam side down, into the casserole dish. Repeat with remaining noodles. Spread remaining tomato sauce over roll-ups, then top with remaining half-cup mozzarella.

Bake, covered with foil, for 20 minutes. Remove foil adn broil for five minutes or until rool-ups are browned and bubbly.

234 cal, 3g fat, 27 carb, 3g fiber, 7g sugar, 28g prot

Thai Coconut Shrimp

I have made a discovery in the last week.

Carbs. Are. Good.

Carbs make me happy. Carbs give me energy. Carbs help my brain process what you are saying to me quick enough for me to respond somewhat coherently.


Take away my carbs and life gets pretty bleak. Suddenly TV shows seem a bit sadder. I have a harder time concentrating on my books (gasp!), and I get a bit snappier.

Why do I know this? Because the very last three weeks of this crazy program I'm on has you do what's called "carb cycling." It basically consists of three days of very low carb days and then one high carb day. Essentially it's supposed to trick your metabolism and burn fat quickly. I'm one week in and have definitely noticed a difference, I'm starting to see lines and toning where I never have before, which is exciting, but it's been tough. While things like this might be okay to do short term I also recognize that it's probably not a good way to live consistently, at least not for me. If I've learned anything this last year, it's that balance really is the key, as well as finding happiness in food. Luckily I only have two weeks left and I'll be back to a balanced clean diet.

But, speaking of enjoying your food, you have got to try this shrimp dish. I served this to my friend who after finishing declared that she felt like she just ate at a restaurant. The sauce is my favorite part, it's rich and so flavorful, it's just delicious with the shrimp, veggies and noodles. If you can find them, I think this is best with whole wheat soba noodles, otherwise whole wheat spaghetti is just fine.



Thai Coconut Shrimp
Best of Clean Eating, by Clean Eating Magazine

Ingredients

8 oz dry brown rice noodles, or pasta of your choice
2 cups broccoli florets
2/3 cup light coconut milk (shaken to combine)
1 tablespoon tomato paste
3 tablespoons natural peanut butter with sea salt
1 teaspoon ground ginger
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
juice of 1/2 lime
1/2 teaspoon of sea salt, or to taste
1/2 teaspoon of Stevia, Splenda or sugar, or to taste
1 red bell pepper, sliced into thin strips
1 cup bean sprouts
24 medium raw shrimp, peeled, deveined and rinsed under cold running water

Directions

Bring two medium pots of water to a boil over high heat. In one pot, cook pasta according to package directions, then rinse with hot water to ensure pasta doesn't get sticky when left to stand. Fluff pasta with your fingers or a fork to further de-clump noodles, then set aside. In the second pot of boiling water, add broccoli, cover, turn heat down to ow and simmer for five minutes. Drain and set aside.

Meanwhile, in a bowl, add coconut milk, tomato paste, peanut butter, ginger, garlic, pepper flakes and lime juice. Use a fork or whisk to thoroughly combine.

Simmer coconut mixture, bell pepper and bean sprouts in a nonstick pan over medium-low heat for five minutes, stirring often to prevent clumping. Add shrimp and cook for another two minutes, then flip shrimp over and continue to cook for a final minute.

Toss noodles and broccoli with coconut-shrimp mixture and serve piping hot.

1/2 cup pasta, 6 shrimp, 1 cup veggies, 3 tablespoons sauce
338 cal, 9g fat, 48g carb, 6g fiber, 2.5g sugar, 20g prot

Creamy, Light, Macaroni and Cheese

If there was ever a dish that could be defined as one of the most over-the-edge sinfully delicious meals of all time, Macaroni and Cheese just might be it. It's an absolute blessing from heaven to the pasta and cheese lovers, and I am always on the lookout for fun ways to make it.

This is something I made before I started the Livefit program, but the good news is that it's still light and packed with nutrients. It reminded me a lot of Jessica Seinfeld's Deceptively Delicious' concept. The majority of the "cheese" was sweet, creamy butternut squash, and the kids were none the wiser. We all gobbled up our mac and cheese and were delightfully satisfied.


Creamy, Light, Macaroni and Cheese
Cooking Light September 2011

Ingredients

* 3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
* 1 1/4 cups fat-free, lower-sodium chicken broth
* 1 1/2 cups fat-free milk
* 2 garlic cloves
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 2 tablespoons fat-free Greek yogurt
* 1 1/4 cups (5 ounces) shredded Gruy�re cheese
* 1 cup (4 ounces) grated pecorino Romano cheese
* 1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
* 1 pound uncooked cavatappi
* Cooking spray
* 1 teaspoon olive oil
* 1/2 cup panko (Japanese breadcrumbs)
* 2 tablespoons chopped fresh parsley

Directions

1. Preheat oven to 375�.

2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.

3. Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruy�re, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.

4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

5. Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.

6. Bake at 375� for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

Chicken Enchilada Pasta

Happy Friday everyone! How has your week been? Is it just me, or does October always feel uncharacteristically busy? Maybe it's the upcoming holidays, or maybe I'm finally just getting my stuff done instead of reading a book for a change, ha! Either way, it's flying by.



Pinterest came to the rescue with this dish after realizing that it was 5'oclock and I had absolutely no idea what we were going to eat that night. It was honestly one of the best pasta dishes I've ever had, the flavors were delicious, and it was so easy to make. My husband and I had to fight over who got the leftovers :) And of course, any dish that my kids will eat is an instant winner in our house. Make this pasta, I promise you won't regret it.

Check out the recipe here, Pearls, Handcuffs, and Happy Hour is an adorable blog. Enjoy!

Zucchini Pasta Pancake

One of the things I miss most about having a yard of my own is my garden. How can you beat all of those homegrown summer veggies? And while the season for that is ending, I've still been hearing people ask what to do with the zucchini that continues to fill their kitchens to the brim.


To be honest, this recipe started out as something cheap and convenient. I had most of what I needed, and I really wasn't expecting much more than to be fed quickly. I was very pleasantly surprised with the outcome, these were delicious! And it wasn't just me and my husband that thought so. Our kids gobbled them down faster than we could flip more up for them. They were just delicious slathered in marinara and Parmesan. I highly recommend these veggie packed flap jacks.

Zucchini Pasta Pancake
Adapted from Cooking Light July 2011

Ingredients

3 cups shredded zucchini
1 teaspoon salt, divided
1 (8-ounce) package angel hair pasta, broken into 3-inch pieces, I used Orzo
1/2 cup lower-sodium marinara sauce
1 1/2 ounces all-purpose flour (about 1/3 cup)
1/3 cup reduced-fat sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons minced shallots
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon baking powder
1/2 teaspoon black pepper
2 large eggs, lightly beaten
1 garlic clove, minced
1 tablespoon butter

Directions

1. Place zucchini in a colander, and sprinkle with 1/2 teaspoon salt. Toss well. Drain for 20 minutes, tossing occasionally. Press zucchini between paper towels until barely moist.

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

3. Bring marinara to a simmer in a small saucepan; keep warm.

4. Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Combine remaining 1/2 teaspoon salt, flour, and the next 9 ingredients in a large bowl. Add zucchini and pasta to bowl; toss well.

5. Melt butter in a large nonstick skillet over medium-high heat. Add zucchini mixture to pan, pressing down. The recipe originally says to cook it all as one big pancake, but it worked better for us to do smaller ones one at a time. Cook for 5 minutes or until bottom is lightly browned. Carefully turn pancake over; cook 5 minutes or until bottom is lightly browned. I loved them extra crispy. Cut into 8 wedges. Serve with marinara.

Fresh Tomato and Sausage Pasta

I had a great day today! My son started his first day of preschool today, and that combined with my daughter being in school, left me gloriously child free for two and a half hours! I grabbed a friend, who is also newly childless and we hit the town... Well okay, we hit a craft store, and the mall, but we also fit in a late breakfast at Whole Foods, as well as peaceful conversation without any whining, hitting or biting. It. Was. Fantastic.

Afterward I picked up a little boy who walked with a bit more swagger in his step. He was, afterall, a preschooler, which makes him much cooler. We enjoyed some time at the park afterward, because even though it's September, it's still hot, and humid. I'm actually okay with it though because I'm not quite sure I'm done eating all of my summer favorites, like this dish.


I rarely repeat recipes on my blog, but this goes down as one of my all time favorite recipes. It's basically all of my very favorite foods in one skillet, basil, pasta, tomatoes, cheese, sausage, delicious! I felt like it would be remiss of me not to re-introduce it, especially when the weather still allows it.

Fresh Tomato and Sausage Pasta
Cooking Light September 2009

Ingredients

8 ounces uncooked penne
8 ounces sweet Italian sausage
2 teaspoons olive oil
1 cup vertically sliced onion
2 teaspoons minced garlic
1 1/4 pounds tomato, chopped
6 tablespoons grated, fresh pecorino Romano cheese, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup torn fresh basil leaves

Directions

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

2. Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook four minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt and pepper. Sprinkle with remaining 1/4 cup cheese and basil.

Serves 4: 2 cups pasta, 1 tablespoon cheese

Per Serving: 389 cal, 10.7g fat, 21.6g prot, 4.5g fiber, 27mg chol

Cheesy Stuffed Shells

Since we are (hopefully) moving in a year, I've been trying to get rid of as much stuff as possible lately. And as painful as it's been, I've even been getting rid of some of my books, including my cookbooks. Let's face it, as much as I love cookbooks, there's no point in holding on to a book that hasn't been used in years.

I feel like I gained way more then I lost by getting rid of a few cookbooks though. Since I was forced to leaf through all of my cooking books and magazines, I was able to rediscover a TON of recipes that I haven't tried yet. I almost felt like I had just gotten a whole new stack of books and magazines, just by going through them.

This was a recipe that I couldn't wait to try. I have never made stuffed shells before, but when I saw that they were full about about five different kinds of cheese, there was no hesitation. These are hearty, meaty, gooey and very family friendly. They're also made over to be lighter, so pretty much everyone wins with this one. Enjoy!


Cheesy Stuffed Shells
Adapted from Taste of Home Healthy Cooking, April/May 2008

This recipe serves 12! It makes a ton, so you may consider halving if you aren't feeding a crowd.

Ingredients

3/4 pound ground beef (I used turkey)
1 Italian turkey sausage link, casings removed
1 teaspoon fennel seeds
1 large onion
1 package (10 oz) frozen spinach, thawed and squeezed dry
1 cup reduced fat ricotta cheese
1 egg, beaten
1 1/2 cups shredded part-skim mozzarella, divided
1 1/2 cups 1% cottage cheese
1 cup grated Parmesan cheese
1 cup reduced fat cheddar cheese
1-2 teaspoons Italian seasonings (I always like extra seasoning, so go by taste)
1/4 teaspoon pepper
1-2 teaspoons garlic salt (optional)
24-32 pasta shells, cooked and drained

SAUCE:

3 8-oz cans tomato sauce
1 1/2 teaspoons dried basil
1 1/2 teaspoon dried parsley flakes
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon pepper
salt to taste (lighter recipes always omit salt, I know it's better for you, but I just can't stand it, so salt according to taste)

Directions

1. Crumble turkey or beef and sausage into a large nonstick skillet, add fennel seeds and onion. Cook and stir over medium heat until meat is cooked through. Drain if needed.

2. Transfer to a large bowl. Stir in spinach, ricotta and egg. Add 1 cup mozzarella, cottage cheese, Parmesan, cheddar, Italian seasoning, garlic salt and pepper. Mix well.

3. Stuff pasta shells with meat mixture. Arrange in two 11x7 baking dishes, coated with cooking spray (I filled one 9x13 and one 8x8 for later). Combine sauce ingredients; spoon over shells. Cover and bake at 350 for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving.