My husband got a phone call one late afternoon, asking if he could cover someone's evening shift at EMS. And I didn't have supper started. I was planning to put together a baked ziti dish, but all of sudden I didn't have time for that. So I threw this together instead. It uses a few more "convenience" foods than I usually prefer... but it really did only take me 20 minutes from start to finish! However, if you have some extra time, or want to make things up beforehand, you could easily swap out some of the ingredients {like the meatballs} for fresher choices. ← plus → makes ↓ 20-Minute Penne {1-2 Tbsp} olive oil {28-30} frozen meatballs {2 medium} white onions, [...Read More]
Spinach-Tomato Pasta
March 27, 2012 By 1 Comment
It's been a while since I've cooked anything interesting... having practically no energy kind of does that to you. But I felt a little better this week, and had some fresh veggies to use up, so I got creative. And I thought it was good enough to share! {2-3 Tbsp} olive oil {2 small} white onions, chopped {2 cups} fresh spinach leaves [packed down a little] {1 cup} cherry tomatoes, halved [about 25] {3 cloves} fresh garlic, minced {3 cups} cooked whole-grain pasta {1 cup} shredded mozzarella Saute onions in olive oil until soft [Note: to avoid crisping or browning, cook no higher than Med-Low heat, for about 45 minutes, stirring occasionally]. Add spinach, tomatoes, and garlic to the [...Read More]
Zucchini Alfredo with Bacon
October 4, 2011 By 1 Comment
I used to always make my own alfredo sauce from scratch, but it's just so much work! And really, there's some pretty amazing varieties on the grocery store shelves. My favorite brands are Classico and Bertolli, especially the ones that contain Roasted Garlic or Aged Parmesan Cheese. Shop with coupons or sales and you can get a few jars of those at a really decent price! So anyway, here's a recipe that combines convenience and freshness, cutting down on the amount of work but keeping all of the flavor. [...Read More]
Crockpot Mac & Cheese
September 8, 2011 By 2 Comments
How can you improve upon one of America's favorite comfort foods? Put it in a slow cooker, of course! Even better, this makes enough for several meals, so you can enjoy it more than just once! (And yes, the leftovers freeze and reheat quite tastily.) {1 lb} rigatoni [larger pasta works better for this recipe] {1 can} cheddar cheese soup {1 can} evaporated milk [12 oz] {1 cup} whole milk {2} large eggs {1} stick butter {3-4 cups} shredded cheese {dash} salt & pepper [...Read More]
Tomato-Alfredo Chicken
August 9, 2011 By 3 Comments
{2 Tbsp} olive oil {1 lb} frozen chicken tenderloins {1} medium white onion, chopped {2} garlic cloves, minced {1 tsp} dried basil {dash} ground black pepper {1 cup} sliced mushrooms* {1.5 cups} diced tomatoes, with juice* {1 jar} Classico Sundried Tomato Alfredo sauce** fresh basil, shredded parmesan for serving * Feel free to use canned mushrooms and tomatoes, if desired. ** This flavor may be available in other brands, depending on your location. Saute chicken, onions, and garlic in olive oil until chicken is cooked and onions are beginning to soften. Turn heat to low. Stir in basil, black pepper, mushrooms, and tomatoes. Add alfredo sauce; simmer on low for about 5 minutes. Serve [...Read More]
Pepper-Asparagus Fettuccine Alfredo
August 6, 2011 By Leave a Comment
{1 box} fettuccine noodles {2 Tbsp} olive oil {4} cloves garlic, minced {16 oz} fresh or frozen asparagus {1} yellow bell pepper {1} red bell pepper {1} medium white onion, chopped {1 tsp EACH} oregano, basil {1/2 tsp} ground black pepper {2 cups} your favorite alfredo sauce shredded parmesan for serving Cook fettuccine noodles according to instructions on box. Meanwhile, slice bell peppers very thinly, so they are approximately the size of the asparagus spears. Add olive oil to skillet. Saute garlic, asparagus, peppers, and onion until vegetables are beginning to soften, but still have plenty of color. Stir in oregano, basil, and black pepper. Once pasta is cooked and [...Read More]
