Baked Ziti with Turkey Sausage

This is my own variation of a Weight Watchers recipe. (Each serving is 8 points for anyone who cares.) It makes 8 servings.

3/4 lb Sweet Italian Turkey Sausages, casings removed

1 medium onion, chopped

1 medium green pepper, chopped

28 oz canned diced tomatoes

10 oz frozen green peas, thawed

2 T canned tomato paste

1 tsp dried oregano

1 tsp dried basil 

1/2 tsp dried thyme

salt to taste

fresh-ground pepper to taste

12 oz uncooked whole wheat ziti pasta, cooked according to package (or regular ziti if that's how you roll. I'm sure it tastes better that way.)

6 oz shredded part-skim mozzarella cheese

Preheat oven to 350 degrees. Brown sausage over medium heat. Drain off fat. Add onion and bell pepper and cook until softened. Stir in tomatoes, peas, tomato paste and spices. Bring to a simmer, then reduce heat and cook uncovered for about 5 minutes, stirring frequently. Stir in pasta and half the cheese. Spread into 9x13 in baking dish. Top with remainder of cheese. Bake until cheese has melted, about 20 min, then turn oven to broil until cheese becomes brown and bubbly.

Sorry, no picture. Already put the leftovers in the fridge and don't feel like getting it out. Jared and I liked this a lot, enjoy!

Stroganoff Meatballs

This is one of the easiest and yummiest stroganoffs I have made. Roo, Jud and Logan inhaled it.

1 1/4 cups beef broth (I just did a whole can)
2 Tbs flour (I did heaping Tbs to make up for my extra broth)
2 tsp Worcestershire sauce
16 frozen meatballs
1 jar sliced mushrooms, drained
1/2 cup sour cream
1 Tbs parsley

Beat broth, flour and Worcestershire with a wisk. Add meatballs and mushrooms. Heat to a boil, reduce heat to simmer for 6 minutes. Cover while simmering. Remove from heat, stir in sour cream and parsley. Serve over wide egg noodles.

This serves 3-4 people. Mom, if you are making it for the boys, I would suggest doubling it. :)

Chicken Cordon Bleu Pasta

I made this up. Actually I was trying to copy the Firehouse version. It tastes pretty close, I think.

12 oz pkg penne pasta, cook
While it's boiling make this sauce:
Whisk together 1/2 c. sour cream with 1/4 c. flour. Add to 2 c. milk. Cook on med heat until thick. Then add 1/2 grated swiss cheese and 2 T. grated parmesan cheese.
In a 9x13 pan put the following:
2 c. diced cooked chicken (I used a rotisserie, but you can George Foreman your own)
6 slices deli ham, cubed
The penne pasta that you cooked.
Pour the sauce over the top.
Then top with 1 c. more grated swiss cheese and 1/4 c real bacon bits.
Broil on high until cheese is browned and crispy. Serve.

Italian Chicken Pasta Bake

Olive oil cooking spray
1/4 c frozen chopped onion
2 garlic cloves, crushed
8 oz sliced mushrooms
2 small zucchini, diced
2 cans crushed tomatoes
1 Tbsp Italian seasoning
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp sugar
1 rotisserie chicken, deboned/chunked (I used the leftover chicken legs we cooked on the smoker)
8 oz mozzarella or Italian cheese, divided
9 oz whole wheat pasta, cooked al dente

Preheat oven to 400. Spray 13x9 baking dish with cooking spray. Heat large skillet over medium-high heat, spray with cooking spray. Add onion and garlic, saute one minute. Add mushrooms and zucchini and saute for 5 min. Add crushed tomatoes, Italian seasoning, salt, pepper and sugar, stir. Remove from heat, add chicken and 1 cup cheese, stir. Spread pasta evenly in bottom of baking dish. Top with chicken/veggie mixture, making sure all pasta is covered. Sprinkle remaining cheese over top. Bake uncovered for 20 min until cheese is bubbly. Let stand 5 min before serving.

Creamy Baked Ziti- from Allrecipes

4 cups ziti or penne pasta, uncooked
2 cups pasta sauce
1 can (14.5 oz) diced tomatoes
185 grams cream cheese
1 1/2 cups mozzarella cheese
3/4 cups parmesan cheese

Cook pasta according to package directions. Set aside. In large saucepan, combine the pasta sauce, diced tomatoes, and cream cheese unil heated through and cream cheese is blended in. Put pasta in the saucepan and combine with sauce. Pour half of the mixture in a 9x 13 pan. Sprinkle 3/4 of the mozzarella cheese over it. Then pour the rest of the pasta mixure on top. Top with remaing mozzarella cheese and parmasan cheese. Bake at 350 for 20 min. or until heated through.

Baked Spaghetti

8 oz. spaghetti, cooked
1 Tbsp. Worchesershire sauce
1-1/2 to 2 lbs. ground beef
1 large onion, diced
1 can tomato soup
Juice from 1 can of green or black olives(save olives and slice for top)
1 tsp. chili powder
1 Tbsp. Worchestershire sauce
1/2 tsp. garlic salt
pepper to taste
1 can cream of mushroom soup
1/2 lb. grated mild cheddar cheese
Tomao juice or V-8 juice ( optional)

In saucepan, brown ground beef with onions. Or you can just add some onion powder. Add tomato soup and juice from olives, chili powder, Worchesershire sauce, garlic salt and pepper. Simmer for 1/2 hour. Prepare 8 ox. spaghetti according to directions. Combine wih sauce in casserole dish. Spread mushroom soup on top and layer with cheese and sliced olives. (in that order) Bake a 350 degrees covered for 30 min. This is really good served with a green salad and French bread.

Baked Penne Parmesan

I made this recipe up and I have to say it was a hit with the fam.

8 oz penne pasta, boiled until tender
6 strips bacon (use the precooked - much easier, quicker, etc.)
12 oz ricotta cheese
1 c. milk
1/4 c. grated parmesan cheese
1 clove crushed garlic
1 c. fresh sliced mushrooms
1 tomato, diced
2 c. mozzeralla cheese

After boiling the pasta, put in casserole dish. Mix the ricotta, milk, parmesan and garlic in a bowl and then stir into pasta. Add bacon, mushrooms, tomato and stir into mixture. Sprinkle the cheese on top (I also sprinkled a bit more parmesan cheese on top, too) and bake at 400 degrees for 30 min. Delish.

Tortellini with Fresh Vegetables

Not a good picture, but DELICIOUS recipe!

1 package (9 ounces) frozen or refrigerated tortellini (I used cheese filled tortellini).

1 tablespoon EVOO (extra virgin olive oil)

1/2 teaspoon Italian seasoning (I used 1/4 of one of those packets)

1/2 teaspoon garlic salt

1/4 cup Parmesan cheese

Any veggies you choose. I used 1 zucchini, 1 yellow squash and 3 Roma tomatoes. 

The recipe called for 1 medium bell pepper, 6 Roma tomatoes and 1 yellow squash.

1. Cook and drain tortellini as directed on package.

2. Heat oil in saucepan over medium-high heat. Dump in veggies, garlic salt and Italian seasoning. Cook veggies in oil and seasonings 3 to 5 minutes, stirring occasionally until squash is tender. 

3. Stir in tortellini. Cook 2 to 3 minutes until hot. Sprinkle Parmesan cheese over each serving if desired.