Minestrone Soup

This is one of those tried and true recipes passed down from my wonderful mother in law.  It is full of veggies and has a great flavor from the sausage.

I also like that you can control how "soupy" you want this to be.  My kids don't prefer all of the extra broth/liquid, so we use a slotted spoon to scoop this over their noodles, leaving more in the pot for me.

 

The leftovers conveniently freeze beautifully for a hot lunch or dinner any time (just freeze the soup - not the noodles).  I hope you enjoy this as much as we do.

Minestrone Soup

Recipe from Lyn Denna

½ lb. browned pork sausage
1 can stewed tomatoes
1 quart water
2 c. beef broth
1 large onion, chopped
2 large carrots, chopped
2 large celery ribs, chopped
1 can garbonzo beans
1 can green beans
2 8oz. cans tomato sauce
2 tsp. oregano
½ tsp. basil
1 Tbsp. parsley
salt and pepper to taste
Optional additions: zucchini and green peppers
1 lb. noodles

Prepare noodles according to package directions.
Combine all ingredients and simmer for 1 hour, or put in a crockpot on low for 4-6 hours.
Place prepared noodles in bowls and top with hot soup.

Dry Chicken Noodle Soup Mix {Meal in a Jar}

Meal in Jar recipes are the perfect solution for quick dinners with zero fuss.  They also make wonderful gifts (I like to give them to new moms, perfect for when they need something healthy and fast).

You can use any brand of freeze dried or dehydrated foods here, but I've included links to the products that I personally use.  If interested, you can click here to find out more about how you can earn these products for free or half off.  OR, take advantage of our 2016 discounted group food storage order by clicking here.

You can switch up the seasonings for whatever you like to add to your chicken soup, so this is completely customizable for your tastes.

This mix makes 2 large servings.  If you have a larger family, I would recommend doubling the ingredients and leaving the noodles out of the jar.  Those can always be included in the bag along side the jar, and added at the time of cooking.
Aside from the convenience of having ready made meals like this lining your shelves, these make excellent options for camping, hunting or 72 hour kits.  These can just as easily be put into mylar bags, or if you aren't worried about shelf life, a ziplock would work just fine.
The shelf life of this soup mix is 1 year.  If you have a food saver with the ability to seal a mason jar or vacuum seal a mylar bag, you can extend the shelf life up to 15 years if kept in a cool, dry place.

Dry Chicken Noodle Soup Mix {Meal in a Jar}

Recipe modified from My Food Storage Favorites

2 Tbsp. chicken bouillon
1/4 tsp. pepper
1/2 tsp. sage
1/2 tsp. thyme
1/4 tsp. parsley
1/4 tsp. curry powder
1/2 tsp. garlic powder
1/3 c. freeze dried celery
1/3. c. dehydrated carrots
1/4 c. freeze dried onions
1 c. freeze dried chicken
2 c. egg noodles

In each quart mason jar, add all ingredients in the order listed.

To make the soup:
Add contents of jar to 6 cups of water in a large saucepan.
Bring to a boil, reduce heat to medium, and boil, uncovered, for 15 minutes or until noodles are done.

Makes 2 large servings.

Chopped Chicken Sesame Noodles

This chopped chicken sesame noodles recipe was modified slightly to suit more of our everyday ingredients - subbing soba for normal noodles, and bell peppers for cucumbers.  Really any assortment of veggies you have in the fridge would work here.

This was great served warm from the cooked pasta, but cold leftovers the next day were also fabulous. Perfect for a filling lunch or a summer dinner. 

Chopped Chicken Sesame Noodles

Recipe modified from Pinch of Yum

2 c. cooked chicken, cubed or shredded
8oz. pasta of choice
1 red bell pepper
3 large carrots
1 handful cilantro

Sesame Sauce
3 Tsbp. sesame oil
2 Tbsp. rice vinegar
2 cloves garlic
1 Tbsp. fresh ginger
1/2 tsp. salt
3 Tbsp. peanut butter
3-4 Tbsp. water
2-3 Thsp. sesame seeds
1/2 tsp. red pepper flakes

In a food processor, combine all sauce ingredients except sesame seeds and red pepper flakes.
Pulse until smooth, and stir in sesame seeds and red pepper.

Cook noodles according to package directions; drain.
While noodles are cooking, uniformly chop all veggies and cilantro and place in a bowl.
Add chopped or shredded chicken and drained noodles.
Pour sesame sauce over everything and stir to coat.
Serve warm or cold.

Tomato Basil Sauce with Roasted Garlic {Bottled}

Tomatoes are abundant here right now, and there is no better way to preserve the garden goodness all through the winter months than by making this sauce.
Toss it over noodles.
Spread it over pizza crust.
Add it to some tomato soup (or any recipe calling for tomato) for a touch of homemade flair.
It is thick and hearty and garlicy and delicious.
I often make this in a HUGE batch (I'll at least double the recipe if I have the tomatoes); I feel it makes my time more worth while.  You can easily half (or more) the recipe, but stick to measurements pretty closely here, as straying can alter the acid levels which is no bueno for canning.
If you aren't into the whole canning scene, this sauce also freezes beautifully.

Tomato Basil Sauce with Roasted Garlic

Recipe modified from Our Best Bites

24 lbs. ripe tomatoes

1/3 c. packed brown sugar

1/4 c. kosher salt

2 Tbsp. balsamic vinegar

2 tsp. ground black pepper

4 c. lightly packed fresh basil leaves, chopped

1 Tbsp. oregano

1 Tsbp. thyme

1 Tsbp. parsley

1/3 c. pureed roasted garlic (about 4 heads)

2/3 c. lemon juice (for canning only)

Blanch tomatoes and remove all skins and stems.

Rough chop tomatoes and add to large stainless steel pot.

Add brown sugar, salt, vinegar and pepper and stir to incorporate.

Bring to a boil and reduce heat to a steady simmer, but still bubbling all over.

Continue simmering, uncovered, until mixture is reduced to desired consistency (at least 2 hours).

Stir occasionally while sauce is simmering.

If you like your sauce with some chunks, leave as is.  If you like it smooth, you can pulse with an immersion blender.

Once desired consistency is met, stir in basil, oregano, thyme, parsley and garlic.

Adjust seasoning to taste.

If canning:

Add 1 Tbsp. of lemon juice into each hot, sterilized pint jar (12), or 2 Tbsp. for quart jars (6).

Ladle sauce into jars, accounting for headspace.

Remove air bubbles by running a knife along the outside of the jar, 4-5 times around.

Wipe rims and top with hot lids.

Screw on bands.

Process in a hot water bath canner for 35 minutes, adjusting for altitude if necessary (45 minutes Utah time).

Makes 12 pints or 6 quarts.

Caprese Pasta Salad

This is everything a summer salad should be - light, flavorful and easy to make.  Even though this isn't your classic caprese cheese ingredient (I use parmesan instead of mozzarella), these flavors blend perfectly with the balsamic dressing.

The original recipe included chicken, which I omitted.  Feel free to add that if you are looking more for a full meal in itself.  I left it out because I happen to think this salad pairs perfectly with garlic balsamic crusted pork loin, and I wanted a meatless addition.

Caprese Pasta Salad

Recipe modified from Taste of Home

3 c. uncooked bowtie pasta

2 c. chopped tomatoes

1/2 c. chopped green onions

1/4 c. fresh minced basil

1/4 c. olive oil

2 Tbsp. balsamic vinegar

1 Tbsp. brown sugar

1/2 tsp. garlic powder

salt and pepper to taste

1/4 c. parmesan cheese

Cook pasta al dente and drain.

Meanwhile, chop tomatoes, green onions and basil add to a large salad bowl.

Combine oil, vinegar, sugar, garlic and salt and pepper and whisk to combine.

Add cooked noodles to salad bowl.

Pour dressing over noodles and stir to coat.

Sprinkle cheese over everything and stir to combine.

Serve at room temperature.

Chili Mac

This grown up mac and cheese with chili is quick, delicious and filling.  It makes for a great leftover, and we all loved it.  If you don't have cheese powder you can use 2 boxed macaroni and cheese mixes.  Prepare as package directions state and omit the butter, milk, cheese powder and noodles from the recipe below.

Chili Mac

Recipe modified from Our Best Bites

1 lb. groud beef

1 Tbsp. olive oil

1/2 onion, diced

1 tsp. garlic powder

1 tsp. chili powder

1 tsp. cumin

1 tsp. salt

1/4 tsp. pepper

2 cans tomatoes, drained

2 cans beans (I used kidney and canellini), rinsed and drained

13.25oz box elbow macaroni (about 3 1/2 c.)

2/3 c. cheese blend powder

2 Tbsp. butter

1 c. milk, plus more if needed

salt and pepper to taste

large handful cilantro, chopped

sliced green onions

Bring large pot of water to a boil and cook noodles until al dente, drain.

Meanwhile, heat oil in large skillet.

Add beef, onion and seasonings, and cook until meat is no longer pink.

Drain any fat, and add tomatoes and beans, cooking for 2-3 minutes, or until heated.

Once noodles have been drained, add butter and cheese powder to the noodle pot.

Whisk in milk.

Stir in drained noodles and coat in cheese mixture.

Add noodles to beef and been mixture and stir to coat evenly, adding more milk if needed.

Sprinkle with chopped green onions and serve.

Chicken Parmesan Baked Pasta

Chicken Parmesan Baked Pasta
Recipe modified from Tracey's Culinary Adventures

1 quart seasoned diced tomatoes

1/8 tsp. red pepper flakes

1 c. water, divided

1 15oz. can chicken broth

12 oz. pasta of choice 

1 c. grated parmesan cheese, divided

1 c. shredded mozzarella cheese, divided

salt and pepper to taste

2 c. cooked cubed chicken

2 Tbsp. chopped fresh basil

In a large oven proof skillet, add tomatoes, pepper flakes, broth, 1 c. of water and the pasta.

Stir to combine and bring to a boil.

Cover, reduce heat and simmer until pasta is tender, about 15-20 minutes, stirring frequently.

Stir in 3/4 c. Parmesan cheese and the chicken.

Season to taste with salt and pepper.

If the mixture seems dry, add additional water until desired consistency is reached.

Sprinkle mozzarella and remaining parmesan over the top.

Bake at 475 for 5-10 minutes, or until cheese has melted and mixture is bubbling.

Garnish with fresh chopped basil.

Roasted Vegetable Mac and Cheese

What it is about mac and cheese that people get so worked up about?  Seriously folks, it is noodles with cheese.  That's it.  I must have tried 10 different recipes that claimed they owned the title for best macaroni and cheese recipe.  Blah...  I pretty much gave up on finding one that satisfied me enough to call it a meal, let alone one to rave about.

But then, as it always does, Pinterest saved the day.
Enter Roasted Vegetable Mac and Cheese.
It is filling and spicy and delicious and chock full of veggies.
It was everything I never knew I ever wanted.

Roasted Vegetable Mac and Cheese

Recipe Modified from Comfort of Cooking

5 c. chopped veggies of choice
(I used what I had on hand: broccoli, cauliflower, carrot, parsnip, bell pepper, corn, zucchini)
2 c. dried pasta (I used mini penne)
1/4 c. olive oil, plus 1 Tbsp. for drizzling
1 clove garlic, minced
3 Tbsp. flour
2 c. milk
1 1/4 c. cheddar cheese, shredded
1 1/4 c. pepperjack cheese, shredded
1/2 tsp. red pepper flakes
1/2 tsp. cayenne pepper
salt and pepper to taste

Chop vegetables into evenly sized cubes.
Arrange on a cookie sheet lined with foil.
Drizzle lightly with 1 Tbsp. olive oil.
Season lightly with salt and pepper.
Roast in a 400 degree oven for 20 minutes.

Meanwhile, cook pasta according to package directions.
Drain and set aside.
Combine grated cheeses and mix.

In a large ovenproof skillet heat remaining 1/4 c. oil.
Add garlic and cook until fragrant, about 30 seconds.
Whisk in flour and cook for 1 minute.
Gradually whisk in the milk, stirring constantly until mixture is slightly thickened.
Remove from heat and stir in all but 1/2 c. of the cheese mixture.
Continue stirring until melted and smooth.
Add red pepper flakes and cayenne pepper.
Season to taste with salt and pepper.

Gently stir in cooked noodles and roasted vegetables.
Sprinkle remaining 1/2 c. cheese mixture over the top.

Place skillet under the broiler until cheese is melted and golden brown.

Sweet Soy Soaked Salmon over Noodles

I decided I need to expose my children to fish.

The Mr. HATES fish.  Actually, I'm not sure that 'hate' is a strong enough word.  Needless to say, it hasn't been worth the argument, so I don't make it unless he is out of town.  Unless I forget.  Which is what usually happens.

But today, I remembered!  And I knew just the recipe I was going to use, because I had saved it for months and months, just waiting for the perfect opportunity.

It did not disappoint.  And all 3 of my non-fish eating kids ate it.  And I get to eat the leftovers tomorrow.  And that makes me happy...

   

Sweet Soy Soaked Salmon over Noodles

Recipe from Bake-aholic

4 1/4lb. salmon fillets

1/2 lb. spaghetti pasta

olive oil

6 Tbsp. soy sauce

3" piece fresh ginger, peeled and grated (I used 1 tsp. powdered)

juice of 1 lime (2-3 Tbsp.)

1/4 tsp. red pepper flakes

1 bundle broccolini (I used asparagus)

1 large carrot, grated

4 cloves garlic, minced

1 red bell pepper, sliced thin

4 scallions, chopped

2 tsp. sugar

3/4 c. chicken broth

Combine soy sauce, ginger, lime juice and red pepper flakes.
Pour over fish in a shallow dish and marinate for 5 minutes.

Wash and cut vegetables and set aside.

Cook pasta according to package directions.

Meanwhile, heat a large skillet with 2 Tbsp. olive oil over medium-high heat.

Remove salmon from the marinade, reserving the marinade, and add to hot skillet.

Cook 3-4 minutes on each side, until just cooked through.

Remove salmon from skillet and tent with foil to keep it warm.

Wipe skillet out and return to stove with additional 2 Tbsp. olive oil.

Add the bell pepper, asparagus, grated carrot and garlic.

Cook, stirring often, for 2 minutes.

Add the sugar to the reserved marinade, and pour into the skillet.

Add chicken broth and bring to a light boil; let simmer for 1 minute.

Add the cooked, drained pasta and the scallions; toss to combine.

Serve salmon over noodles.

Creamy Chicken Pesto Pasta with Veggies

This dish seems to be making its way back to my dinner table month after month.  Quick to throw together will great taste, and will feed a crowd.

Creamy Chicken Pesto Pasta with Veggies

Recipe modified from Picky Palate

2 Tbsp. extra virgin olive oil

2-3 c. cooked cubed chicken or turkey

1 lb. mini bowtie pasta

1 small onion, chopped

1 red bell pepper, chopped

2 Tbsp. minced garlic

4 c. broccoli florets

15oz. can Great Northern beans

15oz. can chicken broth

1 c. heavy whipping cream

1/2 c. basil pesto

1/2 c. grated Parmesan cheese

1 c. cooked, crumbled bacon pieces

Cook pasta according to package directions.

Meanwhile, saute onion, bell pepper and garlic in oil until tender.

Stir in chicken, broccoli, beans, broth, cream, pesto and cheese.

Stir until well combined and reduce heat to low.

Drain pasta and add to pot.

Stir in bacon and serve.

Roasted Butternut and Bacon Pasta

I love me some butternut squash.

And bacon.

And pasta.  With cheese.

This recipe satisfies all of those loves.

Roasted Butternut and Bacon Pasta

Recipe modified from myRecipes

3-4 c. cubed peeled butternut squash

1/2 large onion, thinly sliced
1 Tbsp. olive oil

salt and pepper

6-8 slices turkey bacon

8 oz. bowtie pasta

2 Tbsp. flour

2 c. milk

3/4 c. (3 oz.) provolone cheese

1/4 c. Parmesan cheese

On a large foil lined baking sheet, combine butternut squash and onions.

Drizzle with oil and mix together to evenly coat.

Arrange squash on top of onions to keep them from burning.

Drizzle with salt and pepper.

Roast at 425 degrees for 45 minutes.

Meanwhile, cook pasta according to package directions.

In liquid measuring cup, combine flour and milk, whisking to incorporate.

In an large ovenproof skillet, cook bacon until crisp.

Drain on paper towels and chop into pieces.

While skillet is still hot, add the flour/milk mixture to the pan, scraping up all of the small bits at the bottom.

Bring to a boil, stirring constantly, until slightly thick, 1-2 minutes.

Remove from heat and add provolone, stirring until cheese melts.

Season to taste with salt and pepper.

Add pasta, bacon and roasted veggies to the skillet and toss to combine.

Sprinkle with Parmesan cheese.

Place under broiler until cheese is lightly browned.

Serve immediately.

Creamy Bacon Carbonara

This creamy pasta dish is full of flavor.  In the time it takes to boil noodles, you'll have a great dinner on the table, followed by a happy belly.  This really couldn't be easier!

Creamy Bacon Carbonara

Recipe modified from Get Off Your Butt and Bake

 8 eggs

1 c. heavy whipping cream

1 1/3 c. Parmesan cheese

1 tsp. red pepper flakes

1 tsp. kosher salt

1/2 - 1 lb. bacon, cooked and crumbed (amount depending on preference)

1 lb. pasta (I used fettuccine)

1/2 bunch green onions

1 1/2 c. chopped tomatoes, drained

Whisk the eggs, cream, Parmesan, salt and red pepper flakes together in a bowl.

Cook and crumble bacon.

Cook pasta according to package directions.

Drain pasta, but reserve 1 c. of the water.

Meanwhile, saute green onions in 2 Tbsp. bacon drippings.

Add drained pasta (while still warm) to the onion and drippings and stir to coat.

Pour cream mixture into pasta, and cook over low heat, stirring occasionally, until sauce has cooked through and thickened, about 5 minutes.

If too thick, pour in reserved pasta water until desired consistency is reached.

Stir in half of the cooked bacon and the tomatoes.

Top individual servings with reserved bacon, and additional green onions.

Mexican Lasagna

  Let me just give a shout out to all Mexican food lovers out there; this dish is definitely for you!

3 layers of noodles with chicken, cheese, peppers, black beans, corn and salsa.  One of our family's go to meals.

Mexican Lasagna

Menu Managed Original

2 c. cooked chicken, cubed or shredded

1 c. diced red onion 

2 jalapenos, seeds and ribs removed, minced

1 bell pepper, chopped

1 can black beans, rinsed and drained

1 can corn

1 can diced tomatoes

4 tsp. minced garlic

3 tsp. cumin

1 1/2 tsp. chili powder

1 c. salsa

large handful cilantro, chopped

1 1/4 c. shredded cheddar cheese

1 1/4 c. shredded pepperjack cheese

8 lasagna noodles, cooked

sour cream and green onions for garnish

Combine onions, peppers and garlic in a skillet and heat until veggies are crisp-tender.

Add chicken, black beans, tomatoes, salsa, corn, chili powder and cumin, and stir to combine.

Stir in cilantro and remove from heat.

Spread 1/3 of the mixture in the bottom of a greased 9x13" baking dish.

Top with 4 noodles.

Top noodles with another 1/3 sauce mixture, and sprinkle half of the cheese on top.

Add remaining noodles.

Top with remaining sauce and cheese.

Bake at 350 for 30 minutes.

Top pieces with a dollop of sour cream and green onions.

Butternut Linguine

Roasted butternut squash, paired with noodles, sausage and kale.  The perfect fall dinner.

Butternut Linguine
Recipe modified from Taste of Home

1 lb. Italian sausage
6 c. peeled butternut squash, cubed
1 medium red onion, chopped
3 Tbsp. olive oil
1/2 tsp. red pepper flakes
12oz linguine (I used fettuccine)
2 c. kale, chopped
2 Tbsp. minced fresh sage
salt and pepper to taste
1 can chicken broth
2 Tbsp. cornstarch

Place squash on a baking sheet lined with foil.
Drizzle with olive oil and mix around with your hands, making sure each piece is coated.
Sprinkle with red pepper flakes.
Roast at 425 for 30 minutes, or until tender, stirring occasionally.

Meanwhile, prepare pasta according to package directions; drain.
In a large skillet, cook sausage and onion until no longer pink.
Add squash, kale, noodles and sage to skillet and toss to combine.
Season to taste with salt and pepper.
Combine broth and cornstarch and pour into pan, stirring occasionally until thickened.

Bottled Pizza/Pasta Sauce

This is an excellent way to use up all of those tomatoes from the garden.  I particularly love this recipe because it has a lot of other veggies included, and still has a great taste.  We use ours primarily for pizza sauce, but it is also a great substitute for any marinara or spaghetti sauce for recipes.

If you don't have a pressure canner, this also freezes very well.

Bottled Pizza/Pasta Sauce

Menu Managed Original

20-25 slicing tomatoes

1 zucchini

1 1/2 onions

1 bell pepper (preferably red, orange or yellow)

4 carrots
1-2 stalks celery

2-3 jalapeno's, seeds and ribs included

2 Tbsp. sugar

1 Tbsp. kosher salt

1 Tbsp. pepper

2 Tbsp. parsley flakes

4 Tbsp. minced garlic cloves

2 Tbsp. apple cider vinegar

1 tsp. celery seed

2 Tbsp. Italian seasoning

2 c. fresh basil leaves (or 2 Tbsp. dried)
1 large handful cilantro, chopped

2 cans tomato paste (optional)

balsamic vinegar

Blanch and peel tomatoes.

Chop tomatoes and drop into a large colander.

Let sit for 1 hour, stirring occasionally, to remove juice.

Meanwhile, chop remaining vegetables into large chunks.

Put tomatoes and veggies in a large pot and turn to medium-high heat.

Add seasonings and cider vinegar.

Bring to a boil and boil, stirring occasionally, for 20 minutes.

With an immersion blender, blend everything until desired consistency - we like ours smooth (if you want a chunky sauce, you can use a potato masher).

Let simmer, uncovered, until sauce reduces to your desired thickness - at least 2 hours.

The longer you let it simmer, the thicker it will become.

Add tomato paste (optional), for an even thicker sauce.

Season to taste with salt and pepper.

Add balsamic vinegar to hot pint or quart sized mason jars (1/2 tsp. for each pint, 1 tsp. for each quart).

Ladle hot sauce into hot jars, leaving 1" headspace.
Remove air bubbles with a rubber spatula or knife.

Wipe rims clean and put on lids and screw bands, fingertip tight.

Process in pressure canner at 13 lbs. (Utah elevation); 15 minutes for pint jars, 20 for quarts.

Allow canner to release pressure naturally.

Remove from canner and place on towel to cool, tightening lids with hot pads.

Yields: ~14 cups (7 pints, or 3 1/2 quarts)
One pint jar makes enough sauce for 2 pizza's.

**If freezing:

Once sauce has reached your desired thickness, simply let it cool, place in freezer containers or bags, and freeze.

Lemon Zucchini Fettuccine

This is a perfect summer meal - light and refreshing.  And a great way to use up those hoards of zucchini!

Lemon Zucchini Fettuccine

Recipe from Our Best Bites Cookbook

2 large chicken breasts

2 lemons

1/4 c. + 3 Tbsp. olive oil

2 Tbsp. red wine vinegar

2 medium zucchini

5-6 cloves garlic, minced

8 oz. fettuccine

1/2 c. fresh basil (or 2 Tbsp. dried)

1/4 c. fresh oregano (or 1 Tbsp. dried)

1 c. grated Parmesan cheese

salt and pepper to taste

In a ziplock bag, marinate chicken in 2 Tbsp. olive oil, the red wine vinegar, and the juice from 1 lemon for 30 minutes.

Meanwhile, Slice zucchini in half lengthwise.

Rub flesh side of zucchini with 1 Tbsp. olive oil, and sprinkle with salt and pepper.

Heat grill.

Salt and pepper both sides of the chicken and place on grill over medium high heat.

Place zucchini, flesh side down over medium low heat.

When chicken is half way done, bring water to a boil.

In a small saucepan, place 1/4 c. olive oil and minced garlic.

Turn to medium low heat, slowly warming the oil to infuse with garlic (should not be popping or frying).

Chop herbs and zest both lemons - place in a large bowl.

When water is boiling, add pasta and cook according to package directions.

Remove chicken and zucchini from grill when finished cooking and set aside for 5 minutes.

Reserve about 1/2 c. pasta water before draining noodles.

Immediately pour noodles into large bowl with lemon zest and herbs.

Chop chicken and zucchini and add to noodles.

Juice the remaining lemon over everything.

Add the garlic/olive oil mixture and the cheese, and toss everything together.

If it seems to dry, you can add the reserved pasta water, as well as some additional lemon juice or olive oil.

Serve immediately.

{Frog Eye} Hawaiian Salad

This deliciously sweet fruit salad is perfect side for BBQ's and potlucks.  We always called it Frog Eye Salad growing up because of the perfect little circular pasta.

Frog Eye Hawaiian Salad

1 c. sugar

2 Tbsp. flour

1/2 tsp. salt

2 eggs, beaten

1 Tbsp. lemon juice

16 oz. Acine di Pepe

3 11oz. cans mandarin oranges

2 20oz. cans pineapple chunks

20oz can crushed pineapple

1 3/4 c. pineapple juice (drained from above cans)

8 oz. whipped topping

1 c. mini marshmallows

1 c. coconut

Drain the 3 cans of pineapple, reserving 1 3/4 c. of the juice.

In a medium saucepan combine sugar, flour and salt.

Gradually stir in pineapple juice and eggs.

Cook over medium heat, stirring, until thickened.

Ad lemon juice.

Cool mixture to room temperature.

Meanwhile, cook pasta according to package directions.

Drain and rinse with cold water.

Let drain until pasta reaches room temperature.

When pineapple mixture and pasta have cooled, mix lightly but thoroughly.

Refrigerate 6-8 hours (or overnight) in an airtight container.

When ready to serve, stir in remaining ingredients.

Makes 25 servings.

Sausage Stuffed Manicotti

This is a great 'make ahead' meal (or freezer meal) that comes together quickly.  The best part is you don't have to worry about pre-cooking the shells!

It does have to bake for an hour though, so keep that in mind.
Another great thing is these actually have some sustenance to them, rather than your average 'cheese overloaded' stuffed shell.

Sausage Stuffed Manicotti

1/4 c. onion, diced

1/2 lb. sausage

1 can flavored tomatoes

16oz. cottage cheese

1/3 c. Parmesan cheese

1 can green chilies

1/2 tsp. Italian seasoning

1 1/2 tsp. dried parsley

1/4 tsp. garlic

salt and pepper

8oz. pkg. (14 count) manicotti noodles

1-2 c. spaghetti sauce

1/2 - 1 c. mozzarella cheese

Cook onions and sausage in a skillet until sausage is cooked through and onions are translucent.

Set aside to cool.

Combine cottage cheese, parmesan, green chilies and seasonings in a bowl.

Add sausage and onion mixture and stir to combine.

Pour canned tomatoes into a greased 9x13" pan.

Stuff uncooked shells with cheese and sausage mixture; packing as firmly as possible.

Place stuffed shells on tomatoes.

Spread a large spoonful of spaghetti sauce over each shell.

Cover tightly with foil.

Bake at 375 for 50 minutes.

Uncover and sprinkle with mozzarella cheese.

Return and bake for an additional 10 minutes, until cheese has melted and turned golden brown.

**If freezing:

Assemble stuffed shells on top of tomatoes.  Top with spaghetti sauce and sprinkle with mozzarella.  Freeze.  Increase cooking time 10-15 minutes.

Easy Vegetable Stir Fry

This comes together quickly and is really easy to prepare.  You can add cooked chicken, beef, pork, etc., but this is very filling as is.

Easy Vegetable Stir Fry

Recipe modified from Our Best Bites

13.25 oz. whole wheat linguine

oil

1/4 c. soy sauce

1 Tbsp. brown sugar

2 1/2 Tbsp. rice wine vinegar

1 Tbsp. chili sauce

1 1/2 Tbsp. sesame oil

4 cloves garlic

1 1/2 tsp. dried ginger

1 jalapeno, seeded and finely chopped

1 large bell pepper (red, orange or yellow), thinly sliced

1/2 red or sweet onion, sliced thin

2-3 c. fresh green beans

1 small zucchini, thinly sliced

2 c. baby carrots, quartered lengthwise

salt and pepper to taste

Cook noodles according to package directions.

Mix soy sauce, brown sugar, vinegar, chili sauce, sesame oil, garlic, ginger and jalapeno in a small bowl and set aside.

Heat oil in large skillet.

Stir fry onions and carrots until onions are tender.

Add green beans and stir fry a minute longer.

Add zucchini and bell pepper and stir to combine.

Drain noodles and immediately add to pot.

Whisk sauce mixture and pour over noodles.

Stir everything together, adding a little more oil if too sticky.

Garnish with sesame seeds and cilantro, if desired.

Lasagna

This is a really delicious tasting lasagna that is very easy to make and requires minimal ingredients.  I love it!

Lasagna

1 lb. ground beef

1 c. chopped onion

2 cloves garlic, minced

2 tsp. crushed oregano

2 cans tomato soup

2 cans tomatoes of choice

1 pint cottage cheese

2 c. mozzarella, shredded

6 lasagna noodles

1/4 - 1/2 c. Parmesan cheese

Brown beef and onion; drain fat.

Add garlic, oregano, soup and tomatoes; simmer for 30 minutes.

Meanwhile, cook noodles according to package directions.

Combine cottage cheese and mozzarella in a bowl.

In 9x13" baking dish layer:

3 noodles, 1/2 of meat sauce, cheese mixture, 3 noodles, remaining meat sauce.

Sprinkle with Parmesan cheese.

Bake at 350 for 30 minutes.

Let set for 15 minutes before serving.

**If freezing:

After noodles have cooked and meat sauce has simmered allow ingredients to cool to room temperature.  Assemble in dish and freeze.

Allow to thaw and bake at 350 for 45 minutes

OR

Bake frozen at 350 until middle is hot, about 1 hour 15 minutes.