Ziti with Spinach, Cherry Tomatoes, & Gorgonzola Sauce

This is my slightly modified version of a Cooking Light recipe. It's very easy to make & very yummy!

Ingredients:
16 oz uncooked ziti (1 package)
1 tsp extra-virgin olive oil
2 cups cherry tomatoes, halved
1/2 tsp salt
1/4 tsp crushed red pepper
2 garlic cloves, minced
12 Tbsps half-and-half
6 Tbsps Gorgonzola cheese, crumbled
2 cups fresh spinach

Cook pasta according to package directions, omitting salt and fat; drain
Heat extra-virgin olive oil in a large nonstick skillet over medium heat
Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally
Stir in half-and-half and Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly
Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally

Serve with garlic bread sticks - 1 package refrigerated bread sticks, melt 1 Tbsp butter & mix with 1 1/2 tsp minced garlic. Brush butter mixture on bread sticks, twist, & bake in oven at 350° for 13 mins

Hash Brown Casserole

Ingredients:
1 bag raw hash browns (I use Simply Potatoes - shredded hash browns)
1 small can cream of chicken soup
1 cup sour cream
1/2 cup melted butter
salt & pepper
1 medium onion, chopped
2 cups grated cheese (I used sharp cheddar & colby jack)
Corn Flakes

Butter a 9"x13" pan
Put a thick layer of raw hash browns on bottom
Mix together the soup, sour cream, melted butter, salt, pepper, onion, & cheese
Pour over hash browns; add crushed Corn Flakes on top
Bake at 350º for 1 hr 15 mins

Andouille with Red & White Beans with Rice

This is my own version of andouille sausage with red & white beans. I modified a Cooking Light recipe. This is a great weeknight dinner & it makes enough to have left overs.

Ingredients:
2 cups cooked rice
Cooking spray
1 package of andouille sausage (4 in pack)
1 cup chopped red bell pepper
1 cup onion
1 - 2 garlic cloves, minced
1 1/2 - 2 tsps salt-free Cajun seasoning*
1 tsp dried thyme leaves
1/2 tsp hot pepper sauce (such as Tabasco)
1 (16 oz) can dark kidney beans, rinsed & drained
1 (16 oz) can canelli beans, rinsed & drained
1 (14 oz) can fat-free, less-sodium chicken broth
1/4 cup chopped fresh parsley**
1/2 teaspoon salt*

Cook rice according to the package directions, omitting salt and fat; keep warm
Heat a large nonstick skillet over medium-high heat
Coat pan with cooking spray
Add sausage; cook 3 minutes or until lightly browned
Using a slotted spoon, transfer sausage to a bowl, & keep warm
Add bell pepper, onion, garlic, Cajun seasoning, thyme, & hot pepper sauce to pan; sauté 3 minutes or until onions are tender
Add beans and broth to pan; cook 8 minutes or until thick, mashing half the beans
Add sausage, parsley, & salt to pan; cook 1 minute or until thoroughly heated, stirring occasionally
Serve over rice

* I didn't have salt-free Cajun seasoning, so I used Cajun flavored salt instead & omitted the regular salt
** I forgot to get parsley at the store so we ate this meal without it & it still tasted wonderful!

Two Cheese Enchiladas

Ingredients:
1 (15 oz) can pinto beans, drained
1 cup frozen whole kernel corn, thawed
1/2 cup Monterey Jack cheese with jalapeno peppers, shredded
1/2 cup chopped, fresh cilantro, divided
2 (10 oz) cans red enchilada sauce, divided
1/2 cup fresh, refrigerated salsa
cooking spray
8 (6") corn tortillas
1/2 cup crumbled queso fresco or queso anejo

Preheat oven to 375º
In a medium bowl, partially mash the beans with a fork
Add corn, cheese, 1/3 cup cilantro, & 1/4 cup enchilada sauce
In another bowl, combine remaining enchilada sauce & salsa
Lightly coat a 13"x9" baking dish with cooking spray
Pour 1/2 cup of enchilada sauce mixture in the bottom of the dish
Warm tortillas in microwave according to package directions
Spoon about 1/3 cup bean mixture down center of each tortilla; roll up
Arrange tortillas seam side down in baking dish; top with remaining enchilada sauce mixture & crumbled cheese
Bake for 20 mins or until thoroughly heated
Sprinkle with remaining cilantro

Italian Tomato & White Bean Soup

This recipe comes from the very 1st cookbook I ever bought after moving out of my parent's house - "Recipes to the Rescue: Thrilling Kitchen Adventures. . .Just in the Nick of Time!"
I've modified it just a little bit. . .the original recipe says to sprinkle the bacon & part of the basil on top of the soup, to use frozen chopped onion, & bottled minced garlic. I mixed it the bacon & all of the basil into the soup with the rest of the ingredients & used fresh onion & garlic. Oh and I used 6 slices of bacon not 4 like the original recipe said.

Ingredients:
6 slices of bacon
1 cup chopped onion
2 -3 cloves of garlic, minced
1 (28 oz) can crushed tomatoes
1 (15 1/2 oz) can white kidney beans, rinsed & drained
1 (14 1/2 oz) can chicken broth*
1/3 cup snipped fresh basil
1 tsp sugar
1/4 cup finely shredded Romano cheese**

In a large saucepan cook bacon until crisp***
Remove bacon, reserving 1 Tbsp drippings in pan
Drain bacon on paper towels
Crumble bacon; set aside
Cook onions & garlic in drippings until tender
Add crushed tomatoes, beans, chicken broth, basil, & sugar
Bring to boiling; add bacon
Reduce heat & simmer, uncovered for 10 mins
Season to taste with salt & pepper
Top each serving with cheese

* I used low-sodium chicken broth
** I used Parmesan cheese
*** To save time I pre-cut the bacon before cooking it

One Step Tamale Pie

This is a great weeknight dinner. I found the recipe in the "Best of the Best from Washington Cookbook."

Ingredients:
1 lb ground beef
1 cup chopped onion
2 garlic cloves, minced
1 (12 oz) can whole kernel corn, drained
2 (8 oz) cans tomato sauce
1 cup milk
2 eggs, beaten
few dashes of Tabasco sauce
3/4 cup yellow cornmeal
1 1/2 - 2 tsp chili powder
2 tsps salt
1 cup grated Cheddar cheese

In a large skillet, brown meat, onion, & garlic
Stir in remaining ingredients except cheese
Pour into a greased 12"x7 1/2"x2" pan
Bake at 350º for 30 mins
Add cheese over top; bake an additional 15 mins

Black Pepper Citrus Chicken

This recipe is courtesy of Cooking Light. It is very quick, easy, & delicious!
I served this dinner with rice & green beans - yum!

Ingredients:
1 Tbsp canola oil, divided
1 1/4 tsps freshly ground black pepper, divided
1/4 tsp salt
4 (6-ounce) skinless, boneless chicken breast halves
1 cup vertically sliced onion*
2 tsp bottled minced garlic
1/4 cup white wine
2 Tbsps fresh orange juice
1 Tbsp fresh lemon juice
2 Tbsps chopped fresh parsley*

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat
Sprinkle 1/2 teaspoon pepper and salt over chicken
Add chicken to pan; cook 2 minutes on each side or until browned
Remove chicken from pan; keep warm
Add remaining 2 teaspoons oil to pan
Add onion and garlic to pan; sauté 2 minutes
Add wine; cook 1 minute
Return chicken to pan
Add remaining 3/4 teaspoon pepper and juices
Cover, reduce heat, and simmer 4 minutes or until chicken is done
Sprinkle with parsley

Yield:
4 servings (serving size: 1 chicken breast half and 2 tablespoons onion mixture)

Nutritional Information:
CALORIES 240(22% from fat); FAT 5.9g (sat 0.8g,mono 2.6g,poly 1.5g); IRON 1.5mg; CHOLESTEROL 99mg; CALCIUM 29mg; CARBOHYDRATE 3.8g; SODIUM 259mg; PROTEIN 39.6g; FIBER 0.5g

*I used a Walla Walla sweet onion - delicious! And I forgot to buy parsley at the grocery store, but that didn't make this dish any less delectable.