Once again, I started with a recipe from Rachael Ray, but soon had to change it because the ingredients were so expensive, and it was going to take too long. By the time I finished it was completely different!!
1 large Carrot chopped.
1 med. Onion chopped.
6 cloves Garlic finely chopped. (I just grate it with my fine grater.)
1/2 fresh parsley chopped.
1 tbsp Italian Seasoning
1 teas red pepper flakes (Maybe cut back a little if you don't like spicy food.)
1 large pkg frozen Spinach
1 can Tomatoes
1 1/2 C. grated Mozzarella Cheese
2 cups Cottage Cheese
1 1/2 boxes Pasta (Approx 19 or 20 oz)
1 bottle Marinara Sauce
Cook pasta for 5 minutes. Saute all the veggies and seasoning until tender, adding the tomatoes and spinach towards the end. When done, mix with Pasta, Cottage Cheese and 3/4 cup Mozzarella Cheese. Layer Marinara, pasta, grated cheese. Repeat until out of ingredients, ending with cheese. Bake covered around 350* or 400* for 30 minutes. If desired, remove covering, and brown the top up. I put this in a small and large casserole dish. I put the small one in the freezer, but have yet to bake it. I'll add info when I know how it bakes up.
I served this with corn on the side. Later when Darren took it for lunch he just threw the corn and casserole in the same container, and ate it mixed. He said it was really good.
**I just used my food processor to chop the veggies. It made it really fast and easy.
***Here is the recipe I got the idea from: http://www.rachaelrayshow.com/food/recipes/baked-shells-casserole/
Sunday, January 31, 2010
Spaghetti w/ Sauted Veggies and Cabbage
I know what your thinking, "Cabbage?!" Yes, Cabbage! It's actually pretty good!
6 cloves Garlic
1 large Carrot
1/2 Cup Fresh Parsley
1/2 medium Onion
1/2 Green Bell Pepper
1/2 package fresh Mushrooms
1 can Tomatoes (I used diced.)
1/2 small head of Cabbage sliced into long, thin strips.
1/2 teas. Red Pepper Flakes (this was still pretty spicy, cut back if you don't like spicy food.)
1 teas. Italian Seasoning
Salt and Pepper
Olive Oil
1 box(13.25 oz.) Spaghetti of your choice. I think a whole grain really adds to the flavor.
Skin Garlic and place in food processor with Carrot, Parsley, Onion, Bell Pepper, and Mushrooms. Process until veggies are chopped small. Heat some Olive Oil and saute veggies.
Throw can of tomatoes in processor and give it one or two pulses to cut them up a little smaller and then add them, liquid and all, to the veggies. Add seasoning. When veggies are almost done, add cabbage and cover. The cabbage will wilt and become tender. When done, add to cooked pasta. Toss, and if needed, add a little more Olive Oil to coat spaghetti.
You could use any number of veggies with this. I ate mine just with salt and pepper. Darren added Parmesan cheese to his. This tastes healthy and yummy all at the same time!
6 cloves Garlic
1 large Carrot
1/2 Cup Fresh Parsley
1/2 medium Onion
1/2 Green Bell Pepper
1/2 package fresh Mushrooms
1 can Tomatoes (I used diced.)
1/2 small head of Cabbage sliced into long, thin strips.
1/2 teas. Red Pepper Flakes (this was still pretty spicy, cut back if you don't like spicy food.)
1 teas. Italian Seasoning
Salt and Pepper
Olive Oil
1 box(13.25 oz.) Spaghetti of your choice. I think a whole grain really adds to the flavor.
Skin Garlic and place in food processor with Carrot, Parsley, Onion, Bell Pepper, and Mushrooms. Process until veggies are chopped small. Heat some Olive Oil and saute veggies.
Throw can of tomatoes in processor and give it one or two pulses to cut them up a little smaller and then add them, liquid and all, to the veggies. Add seasoning. When veggies are almost done, add cabbage and cover. The cabbage will wilt and become tender. When done, add to cooked pasta. Toss, and if needed, add a little more Olive Oil to coat spaghetti.
You could use any number of veggies with this. I ate mine just with salt and pepper. Darren added Parmesan cheese to his. This tastes healthy and yummy all at the same time!
Tuesday, January 19, 2010
Seasoned Chicken and Rice
2 Chicken Breast cut into strips
3 Carrots, sliced thin (I cut them into 1 inch sections and then slice them the other way, if that makes sense?!)
1/2 cup Chopped Onions
2 oz Cream Cheese
3 T Olive Oil
2 Cups Water
2 T Corn Starch
1 cube Chicken Bouillon
1/8 teas. Garlic Salt
1/8 teas. Paprika
2 -3 teas. Italian Seasoning (mine is McCormick Tuscan Style Italian Seasoning, it's fabulous!)
1 1/2 teas. Mrs. Dash Original Seasoning
Rice for 4 people(I like a combination of brown and white: 1 cup White, 1 cup Wheat, 3 1/2 cups of water, cook for 35-50 min.)
Get rice cooking, and then heat Olive Oil in a large skillet. Add Chicken, Onion, Carrots, Garlic Salt, Paprika, Italian Seasoning and Mrs. Dash. Cook covered until Chicken is done and carrots are tender, turning chicken to cook both sides evenly. (Make sure you don't let it dry out.) When Chicken is done, add Water and Chicken Bouillon and mix well. Add Cream cheese. Give it time to heat up a little so you can mix it in. Mix Corn Starch with 3 Tablespoons of water, mix well and slowly add while you stir vigorously. Bring back up to temperature and simmer for 3-5 minutes, or until the sauce has thickened. This will be fairly soupy, as it is designed to have lots of extra sauce. If you like a thicker sauce, add more Corn Starch. Serve over rice. Be liberal with the sauce!
(When mixing in the last few ingredients, I just pushed the Chicken to the sides so I could vigorously stir it all in.)
*This is one of those dishes where I had an idea of what I wanted it to taste like, but no recipe. In other words, I had to guess on measurements when I wrote it down, so adjust to your family's tastes.
3 Carrots, sliced thin (I cut them into 1 inch sections and then slice them the other way, if that makes sense?!)
1/2 cup Chopped Onions
2 oz Cream Cheese
3 T Olive Oil
2 Cups Water
2 T Corn Starch
1 cube Chicken Bouillon
1/8 teas. Garlic Salt
1/8 teas. Paprika
2 -3 teas. Italian Seasoning (mine is McCormick Tuscan Style Italian Seasoning, it's fabulous!)
1 1/2 teas. Mrs. Dash Original Seasoning
Rice for 4 people(I like a combination of brown and white: 1 cup White, 1 cup Wheat, 3 1/2 cups of water, cook for 35-50 min.)
Get rice cooking, and then heat Olive Oil in a large skillet. Add Chicken, Onion, Carrots, Garlic Salt, Paprika, Italian Seasoning and Mrs. Dash. Cook covered until Chicken is done and carrots are tender, turning chicken to cook both sides evenly. (Make sure you don't let it dry out.) When Chicken is done, add Water and Chicken Bouillon and mix well. Add Cream cheese. Give it time to heat up a little so you can mix it in. Mix Corn Starch with 3 Tablespoons of water, mix well and slowly add while you stir vigorously. Bring back up to temperature and simmer for 3-5 minutes, or until the sauce has thickened. This will be fairly soupy, as it is designed to have lots of extra sauce. If you like a thicker sauce, add more Corn Starch. Serve over rice. Be liberal with the sauce!
(When mixing in the last few ingredients, I just pushed the Chicken to the sides so I could vigorously stir it all in.)
*This is one of those dishes where I had an idea of what I wanted it to taste like, but no recipe. In other words, I had to guess on measurements when I wrote it down, so adjust to your family's tastes.
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