Crock Pot Mac and Cheese

2 c uncooked elbow macaroni
16 oz plain greek yogurt or sour cream
2 c shredded cheddar cheese
1 c whole milk
1 stick salted butter, melted
1 can condensed cheddar cheese soup
1/2 t mustard powder
1/2 t salt, to taste

Cook macaroni in boiling water for 6 minutes. Drain, do not rinse.

While macaroni is cooking, in medium size crock pot add all remaining ingredients. Stir well to combine. Add drained macaroni and mix well. Cover and cook on low 2 hours, stirring occasionally, until thickened and macaroni is done.

Serve with additional shredded cheese or other toppings.

Baked Ravioli with Pumpkin Sauce ~ adapted from Real Simple

2 T unsalted butter
1 clove garlic, minced
fresh ground black pepper, to taste
2 T fresh sage, chopped
1/4 t fresh grated nutmeg
18 to 20 oz refrigerated cheese ravioli
1 c canned pumpkin (not pie filling)
1/2 c heavy cream
1/2 c plain greek yogurt
1/2 c low fat milk
1/2 c grated parmesan cheese

Preheat oven to 400. Spray 9x13 baking dish or 4 qt casserole with butter flavored cooking spray.

In small skillet, melt butter over medium low heat. Add garlic and black pepper and sauté stirring constantly until lightly browned. Add chopped sage and cook slightly, approximately 2 minutes. Remove from heat, add grated nutmeg and set aside.

In large bowl, whisk together pumpkin, cream, yogurt, milk, and cheese until well blended.

Place one layer of half ravioli in bottom of prepared dish. Sprinkle with half butter sage, pour over half of pumpkin mixture and smooth to edge. Add remaining half ravioli, butter sage, and pumpkin. Cover with foil and bake 20 minutes. Remove foil and bake an additional 15 minutes. Serves 8 as a main dish.

Fettuccine with Spinach Pesto ~ adapted from Real Simple

1 lb fettuccine
2 cloves garlic
1/3 c walnuts
1/2 lb fresh spinach, washed and blotted dry
1/3 to 1/2 c olive oil
1/2 c grated Parmesan, divided
1/2 t salt
1/4 t fresh ground black pepper
1 t fresh lemon zest

Cook fettuccine according to package instructions. While pasta is boiling, place walnuts and garlic in food processor and pulse to chop.

Place half spinach, olive oil, salt, pepper, and 1/4 c Parmesan in food processor with garlic nut mixture and blend well. Scrape down bowl, add remaining spinach and process until very smooth, approximately 3 minutes.

Drain pasta and return to pot. Add spinach pesto and toss well. Place in serving bowl and top with lemon zest and remaining Parmesan. Serve immediately. Serves 6.

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Crock Pot Chicken Divan

4 boneless skinless chicken breasts, frozen
1 lb frozen broccoli floretts
1 can condensed cream of mushroom soup
1 c light sour cream
1/2 c light mayonnaise
2 t fresh squeezed lemon juice
1 c cheddar cheese, shredded
1/4 t curry powder
fresh ground black pepper, to taste
3 c egg noodles, prepared
1/2 c crushed butter crackers, recommended: Ritz (approximately 8 crackers)

Place frozen chicken breasts in single layer on bottom of crock pot and add frozen broccoli.

In small bowl mix together soup, sour cream, mayonnaise, lemon juice, cheddar cheese, curry powder and pepper. Pour over chicken and broccoli in crock pot and spread to edge. Cover and cook on low 7 to 8 hours or until chicken is cooked through. Serve over egg noodles topped with crushed crackers, serves 6.

Baked Penne with Tomato and Mozzarella

1 pound Penne, prepared al dente
2 T olive oil
2 cloves garlic, minced
1 - 14 oz can tomatoes, no sugar added
1 t dried oregano
Salt and fresh ground black pepper to taste
8 oz fresh mozzarella, cubed
1/4 c grated Parmesan cheese

Preheat oven to 350.

Heat olive oil in large skillet over medium high heat. Add garlic and cook to golden, stirring constantly. Add tomatoes, oregano, salt and pepper to taste. Cook until thickened slightly, stirring occasionally.

Add prepared pasta to pan with tomato and toss well. Pour half of mixture into lightly greased 9x11 pan. Place half mozzarella cubes on pasta, add remaining pasta mixture to pan and top with mozzarella and Parmesan.

Bake 20 minutes or until cheese is golden and bubbly. Serves 8 as a main dish, 10 as a side.


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Low Fat Fettuccine Alfredo

1/2 pound Fettuccine, prepared al dente
1 c Non-fat plain yogurt
1 T Butter
1/4 c Parmesan cheese plus extra for topping
Fresh ground black pepper, to taste
Fresh ground nutmeg
In medium saucepan, heat yogurt over medium low heat. Whisk until very smooth, add Parmesan cheese, pepper and nutmeg. Mix well. Remove from heat and add pasta, stirring to completely coat with sauce. Serve immediately with additional Parmesan cheese. Serves 4.

Chef's Note: I used fresh herb pasta, which was excellent. If using plain pasta, adding fresh herbs like basil and oregano would be delicious.

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Pasta with Lemon and Garlic

4 T extra virgin olive oil
2 cloves garlic, minced
1/4 c Parmesan cheese (pre-grated is fine)
1 lemon
4-6 large basil leaves, ribbon sliced
Salt and pepper to taste
8 oz dry pasta (spaghetti or angel hair)

Heat olive oil in small skillet over low heat. Add minced garlic and a pinch of salt and brown garlic until golden, stirring constantly. Remove from heat and set aside.

Bring large pot of salted water to a rolling boil. Add dry pasta and cook to aldente, according to package directions. Drain, place in large bowl and toss with garlic oil and additional salt and pepper to taste. Sprinkle with cheese and basil, squeeze the lemon over and serve. Serves 4 as a side dish, 2 as a main.

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Spinach and Tortellini Soup

24 oz reduced sodium chicken broth
2 c fresh baby spinach leaves, washed
8 oz cheese tortellini, prepared
1/2 t each dried oregano and basil
1/4 t garlic powder
salt and pepper to taste
shaved parmesan cheese, optional

Place chicken broth, dried spices, and garlic powder in medium saucepan and heat over medium-high flame until simmering. Add spinach, reduce heat and cover until wilted, approximately 3 minutes. Uncover and add tortellini, continue cooking until heated through.

Remove from heat, ladle into bowls and garnish with parmesan and salt and pepper to taste. Serves 2.

Parmesan Pasta with Chicken and Spinach

2 boneless skinless chicken breasts, cubed
1 T olive oil
1 box Parmesan Cheese Pasta Roni
1 2/3 c water
2/3 c milk
2 T butter
1 t Italian seasoning
1/2 t garlic powder
4 c fresh spinach leaves
Salt and fresh ground black pepper

Heat olive oil over medium high heat in large nonstick skillet. Season cubed chicken with salt and pepper and cook until no longer pink and juices run clear. Add water, milk and butter. Bring to boil. Add contents of Pasta Roni (pasta and seasonings), Italian seasoning, and garlic powder. Stir until pasta is tender and sauce has thickened, approximately 6 minutes. Add spinach, cover and reduce heat to low. Simmer 5 minutes. Uncover, stir and serve immediately. Serves 4 to 5 as a main dish.

Crock-Pot Spinach and Pesto Lasagna

2 c marinara sauce, plus extra for serving
12 uncooked lasagna noodles
1 c pesto
2 c ricotta cheese
12 oz bag baby spinach, washed and dried
1 c grated Parmesan cheese
2 c mozzarella cheese, shredded
1/4 cup water

Place approximately 1/4 c pasta sauce in bottom of large 4 quart Crock-pot slow cooker. Add one layer of uncooked lasagna noodles, breaking them apart to cover sauce. Spread 1/2 c ricotta cheese and 2 T pesto on pasta. Add 1/4 of the spinach and sprinkle heavily withParmesan and mozzarella cheeses. Repeat layers twice or until all ingredients are used. Put 1/4 c water into empty sauce jar and pour over top of lasagna.

Place cover on Crock-pot and cook on low for 6 hours or on high for 3 to 4 hours. Lasagna is done when pasta is tender. Uncover and let stand 10 to 15 minutes before serving. Serves 8.

Chef's Note: This dish was delicious and much easier to prepare than a traditional lasagna with precooked pasta. I would recommend using fresh mozzarella rather than pre-shredded cheese as the anti-caking ingredients make the cheese rubbery.

Easy Chicken Alfredo

Yes, I'm doing things the easy way this month. Of course, it is the dog-days of summer here in Phoenix so turning on my oven to roast a chicken is out of the questions. Fortunately, Costco was happy to roast if for me! In case I haven't said it before, sometimes I'm all about cutting corners. However, I only justify the purchase of precooked food if the price is reasonable. I would never spend double the price just for the sake of convenience. That would be irresponsible for me to spend my husband's hard earned salary that way.

So about the Costco roast chicken, I was able to get three complete meals out of one pre roasted chicken and I think that is a value for the money.




Easy Chicken Alfredo
8 oz spaghetti or linguini, prepared al dente
8 oz roasted red pepper Alfredo sauce (recommended: Classico)
1 c cooked broccoli flowrettes
4 oz roast chicken breast, chopped
1/4 c fresh grated parmesan cheese

In large skillet over medium-high heat, place alfredo sauce and heat until thickend and bubbly. Add broccoli and chicken, stir to coat. Add pasta and toss until well blended. Ladle in up to 1/4 c pasta water and thin sauce to desired consistency, if needed. Divide pasta and sauce equally between two bowls and top with freshly grated parmesan. Serve immediately. Serves 2.

Balsamic Beef with Pasta

This would have been subperb with pene but alas, I only had spaghetti on hand. It was still delicious and I will make it again when time is short and appetites are high.



1 package Hormel Beef Roast au jus
1/2 lb pasta, prepared al dente
1 t olive oil
1 t dried oregano
1 t dried basil
1 T balsamic vinegar
1/2 t garlic powder
fresh ground black pepper, to taste

Heat roast beef according to package directions and place in large mixing bowl along with all juice. Add oregano, basil, vinegar, and garlic powder to beef and mix well using two forks to shred the beef. Toss prepared pasta with olive oil and add to mixing bowl with beef. Stir well and pile onto plates. Serves 2.

Garlic Mac & Cheese

2 boxes macaroni & cheese, recommended: Kraft Three Cheese Mini-Shells & Cheese
1 stick butter
1/4 c milk
1/2 t garlic powder
shredded cheddar cheese, optional

Boil macaroni per package instructions. Drain and return to low heat. Add butter and stir until completely melted. Add milk, cheese packets and garlic powder. Mix until thoroughly combined and cheese is smooth. Serve immediately garnished with shredded cheese, if desired. Serves 4 as a main dish, 6 as a side.

Spaghetti with Butter and Parmesan ~ adapted from Epicurious

1 pound thin spaghetti
2 c freshly grated Parmesan cheese (about 6 ounces)
1/2 cup (1 stick) unsalted butter, room temperature
salt and freshly ground black pepper, to taste

Cook pasta in large pot of boiling salted water over medium high heat until al dente, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot and add 1/4 cup reserved cooking liquid, cheese, and butter. Stir well over medium heat until cheese melts and sauce coats pasta, about 3 minutes adding more reserved cooking liquid if needed.

Season generously with salt and freshly ground pepper. Transfer to serving bowl and garnish with additional grated Parmesan, if desired. Serve immediately. Serves 4 as a main dish, serves 6 to 8 as a side.

Chef's Note: I think I've mentioned before that you can't substitute pre-grated Parmesan in a recipe that calls for freshly grated Parmesan. The anti-caking ingredients in pre-grated cheese greatly affects the melting capability and you end up with all the cheese balled up in a lump that doesn't incorporate into the dish. Buy a nice block of Parmesan cheese and using this storage method, it should last you several months.

Celentano Three Cheese Tortellini

I've been told that making your own pasta by had is worth the effort. Maybe, but until I have a free day to "try" my skills I will continue to purchase Celentano frozen cheese tortellini. The package is small, only 13 ounces, so I have to cook two in order to have enough for everyone. And we love it.

I have served it with marinara, or olive oil with parmesan both hot and cold, but my favorite pairing by far is with homemade Alfredo sauce. The pasta is amazing on par with anything you would find in a restaurant. In fact, it is possible this pasta is served at restaurants which don't prepare their pasta from scratch.

Now for the sauce, please please PLEASE don't ever buy an Alfredo sauce in a jar. Please make your own sauce and experience a taste far superior to anything available for purchase at your supermarket. The Alfredo recipe I've posted here is without the spinach and can be adjusted to spicy or mild depending on your preference (but I wouldn't leave the pepper flakes out altogether). It will keep for a couple of weeks in the refrigerator and individual portions reheat wonderfully. Enjoy!

Pasta Pile-up with Chicken ~ adapted from Better Homes and Gardens

4 lasagna noodles, prepared to package instructions and cut in half
4 boneless, skinless chicken breasts, sliced
1 t salt
10 grinds fresh black pepper
4 T olive oil, divided plus more for garnish
2 t dried oregano
2 t dried basil
1/4 t anise seed
3 cloves garlic, minced
1 28 oz can diced tomatoes, drained
10 oz fresh spinach
1 T fresh lemon juice
shaved parmesan cheese, for garnish

Wash and dry chicken breasts. Slice into 1/2 inch pieces and add salt and pepper. Sprinkle one side of sliced chicken with half the oregano, basil and anise. Heat 2 T olive oil over medium heat. Add chicken, spice side down, to pan and sprinkle with remaining oregano, basil and anise. Cook chicken until juices run clear, approximately 8 minutes, turning once half way through.

Remove chicken to paper towel to drain. Pour chicken fat from pan and add remaining olive oil until total in pan is approximately 2 T. Add garlic and saute over medium heat until golden. Add tomatoes and cook 3 minutes. Add spinach, mix well and remove from heat.

To plate, place 1/4 c tomato & spinach mixture on plate. Layer with lasagna noodle, another 1/4 c tomato spinach and chicken breast. Continue layering until all tomato spinach mixture is used. Top with shaved parmesan and drizzle with lemon and olive oil. Serves 4.

Spinach Alfredo

1/2 c butter (1 stick)
4 cloves garlic, minced
1 T red pepper flakes
8 oz cream cheese
1 c milk, divided
6 oz grated parmesan cheese
10 oz fresh baby spinach
chopped basil

In large non-stick skillet, melt butter over medium heat. Add garlic and cook, stirring constantly, until golden brown.

Add pepper flakes and cream cheese. Whisk until combined. Don't worry if your cream cheese won't incorporate, just keep whisking until it's melted.

Add milk and whisk until smooth. Add parmesan cheese and stir until melted. Add spinach, cover pan and remove from heat. Let stand 3 minutes, remove cover and stir until spinach is wilted.

Serve over asiago ravioli or fettucini, garnish with additional shaved parmesan and basil. Serves 6.

Chef's Note: You could use pre-grated parmesan cheese for this dish, but I wouldn't recommend it. The anti-caking ingredients contained in canisters of cheese affect the melting capability and ultimately affect the taste of the dish. Use a fine box grater or micro-plane (my favorite) and grate your own cheese. It's worth the extra effort.

Lunch Rerun ~ Alfredo Penne with Sausage & Mixed Vegetables

I ran out of spinach and haven't gone to the store yet, so I made an old favorite with what little pasta I had on hand. There are some things I am sure I always have on hand like pasta (today it was a mixture of penne and rotini), sauce, and frozen mixed vegetables.

You will be amazed at what you can whip up with little time and very little money if you have a pantry containing a few standard non-perishables.

Pasta with Spinach and Tomato

12 oz pasta, penne or rotini
1 T olive oil
6 slices bacon, chopped
2 T garlic, minced
1 ~14.5 oz can diced tomatoes
10 oz bag fresh baby spinach, rinsed
Fresh grated parmesan

Bring a large pot of lightly salted water to a boil. Add pasta and cook al dente, approximately 9 minutes.

Heat olive oil in large skillet over medium heat. Cook bacon in olive oil until browned and crisp. Add garlic and cook another 1 minute. Stir in tomatoes, and cook until heated through.

Place rinsed spinach in colander, and drain hot pasta over spinach to wilt. Transfer to skillet and toss with and bacon tomato mixture. Plate in individual pasta bowls and garnish with fresh grated parmesan. Serve immediately. Serves 4.

Chef's Note: This looks similar to Tomato Pasta with Spinach and Bleu Cheese that I made last week, but the taste is quite different. Either dish would be wonderful and easy to prepare during the hot, lazy days of summer.

Tomato Pasta with Spinach and Bleu Cheese~ Adapted from The Pioneer Woman Cooks

1 pound spaghetti, prepared al dente
2 T olive oil
3 cloves garlic, minced
28 oz canned petite diced tomatoes, drained
1/2 t red pepper flakes
5 oz bleu cheese crumbles
1 c heavy cream
4 c fresh baby spinach

Heat olive oil in large skillet over medium-high heat for 3 minutes. Add garlic and cook, stirring constantly, approximately 3 minutes. Add tomato and crushed red pepper to taste. Lower heat to medium and cook 10 minutes, stirring occasionally.

Stir in 4 oz of bleu cheese and continue stirring until completely melted. Add cream and season to taste. Remove from heat and add spinach. Stir until spinach is wilted, not more than one minute. Transfer to large serving bowl and toss with pasta. Top with remaining 1 oz bleu cheese and serve immediately. Serves 4.

Chef's Note: This is an amazing recipe. The tart tomato, the tangy cheese, the bitter spinach... it comes together in a way that was wonderfully unexpected. I would serve this recipe to company as a side dish with roasted Italian spiced chicken for a main dish. It's that good.