White Lasagna Toss

I had a random jar of alfredo in cabinet getting ready to expire. At first I thought about using it to make a white lasagna but I didn't have any ricotta or a lot of cheese on hand. I came up with this interpretation instead.

INGREDIENTS

12-16 ounces of pasta, cooked to your desired preference
1 jar Alfredo sauce
1 pound ground chicken
1 box frozen spinach, thawed and squeezed dry
4 carrots, peeled and chopped
1/4 cup sour cream
1 teaspoon Italian seasoning
1 tablespoon olive oil
1 1/2 cups shredded Italian cheese blend, divided
salt and pepper to taste

DIRECTIONS

Preheat oven to 350 degrees.

In a large pan saute carrots with olive oil for about 5 minutes. Add in ground chicken, Italian seasoning, salt and pepper and cook chicken though. Stir in spinach and check seasonings.

To your cooked pasta stir in your alfredo sauce, sour cream and 1 cup of shredded cheese. When that is well combined add in the meat mixture and mix, check seasonings.

Place mixture in a 9x13 baking dish, top with 1/2 cup of shredded cheese and bake for 20-25 minutes until pasta it warmed though and cheese is melted.

One year ago: Baked Lemon Pasta

Chocolate Covered Oreo Cookie Cake

This is probably the best cake I have had that came from a box. It is fulfilling on every level. I could go on and on about it...but give it a try for yourself....TODAY! I would like to add it can be a pain to cut once the chocolate on top hardens from being refrigerated. Other than that, this cake is perfect.

From Kraft

INGREDIENTS

1 box mix (2-layer size) devil's food chocolate cake mix
4 squares semi-sweet chocolate
1/4 cup (1/2 stick) butter
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
2 cups thawed whipped topping
12 Oreo cookies, coarsely crushed

DIRECTIONS

Heat oven to 350ºF.

Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.

Microwave chocolate and butter in small microwaveable bowl on high 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.

Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped topping and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.

One year ago: Lemon Risotto with Lime Basil Shrimp

Italian Spinach Pie

I was looking for budget friendly healthy recipes and came across this one. To be honest I wasn't sure about the whole cottage thing...but it came out great. It even tasted better the second day after it had time to set and flavors were able to come out. The original recipe seemed a little bland so I added some spices and I think that helps this dish a lot.

Adapted from Kraft

INGREDIENTS

1 container (16 oz.) 2% cottage cheese
1 package (10 oz.) frozen chopped spinach, thawed, well drained
1 cup shredded mozzarella cheese
4 eggs, lightly beaten
4 ounces roasted red peppers, well drained, chopped

1/3 cup chopped and seeded tomatoes
1/3 cup grated parmesan cheese
1 teaspoon dried oregano leaves

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

salt and pepper

DIRECTIONS

Preheat oven to 350ºF.

Mix all ingredients until well blended. Pour into greased 9-inch pie plate.

Bake 40 minutes or until center is set.

One year ago: Creamy Spinach and Feta Rice with Chicken Sausage

Creamy Chicken Sausage Pasta Bake

This is one of those recipes that I make up as I go using what I have on hand. I always have pasta and canned tomato products around so this was a great way to use some of it. The chicken sausage hand been sitting in the freezer and the sour cream was leftover in the refrigerator waiting for a purpose.

1 pound of pasta
5 links chicken sausage, cut into pieces (I used spinach and feta)
26.5 ounces of prepared spaghetti sauce
15 ounce can of tomato sauce
¼ cup sour cream
½ cup grated parmesan cheese

Preheat oven to 350 degrees.

Cook pasta in salted water to your desired preference.

While pasta is cooking combine chicken sausage, spaghetti sauce and tomato in a pan and heat through.

Combine cooked pasta and chicken sausage mixture and stir in sour cream. Transfer to a 9x13 dish, top with parmesan cheese.

Cook in oven for about 25 minutes until cheese is melted and bubbly.

One year ago: Lemon Yogurt Cake

Manly Meaty Pasta Salad

This pasta is perfect for a group of hungry guys. It is full of meat that you would find on a big Italian sub! And if you are a fan of peppers and onions, which I am not, I am sure they would be great in here as well.

1 pound of pasta
2 ¼ inch deli slices of ham
2 ¼ inch deli slices of pepperoni
2 ¼ inch deli slices of salami
8 ounce block of mozzarella cheese
1 pint cherry tomatoes
1 can sliced black olives
1 16 ounce bottle Zesty Italian Dressing

Cook pasta in salted water.

While pasta is cooking, cut up ham, pepperoni, salami, mozzarella and tomatoes.

Drain pasta and mix in all but 1/3 cup of dressing. When the pasta has cooled down some, mix in your ham, pepperoni, salami, mozzarella, tomatoes and olives. (You do not want to mix everything in with the pasta still hot because it will start to melt the cheese).

Set pasta mixture in the refrigerator overnight or for at least a few hours. Right before serving mix in the reserved 1/3 cup of dressing.

One year ago: Party Meatballs

Southwestern Pulled Brisket

I was really craving something Mexican and after searching the web I stumbled across this recipe. I had never made brisket like this before and I was little worried it may end up tough...but it turned out wonderful! Mine was served on chipotle corn tortillas and Chili Lime Rice.

From: Food Network

INGREDIENTS

3 pounds beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
5 cloves garlic, peeled and smashed
1 Spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2-ounce) can whole peeled tomatoes, with their juices
2 whole canned chipotle chiles en adobo (2 chiles-not 2 cans)
2 bay leaves
3 tablespoons molasses
tortillas/buns
pickled jalapenos/cheese/sour cream/rice* optional for serving

DIRECTIONS

Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat.

Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute. Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8 hours (I cooked mine for 10 hours).

To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves. Pile the meat on sandwich buns or tortillas and serve with jalapenos, cheese, sour cream and/or rice.

One year ago: Peanut Butter and Jelly Bars

S'more Brownies

Summer and S'mores just go together to me. These brownies were a huge hit, and every single one was devoured. You have a crispy graham cracker layer, a rich fudge brownie layer and a gooey marshmallow topping with more chocolate and grahams crackers to enjoy. These are perfect to bring to your next summer celebration.

From Kraft

INGREDIENTS

10 HONEY MAID* Honey Grahams, broken in half (20 squares), divided
3/4 cup (1-1/2 sticks) butter or margarine
4 squares unsweetened Chocolate
2 cups sugar
3 eggs
1 teaspoon Vanilla
1 cup flour
2-1/2 cups miniature marshmallows
1 cup semi-sweet chocolate chunks

DIRECTIONS

Preheat oven to 350°F.

Line 13x9-inch pan with foil; grease foil. Place 15 grahams in pan, with sides overlapping slightly. Break remaining grahams into pieces.

Microwave butter and chocolate squares in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Add sugar, eggs and vanilla; mix well. Stir in flour. Pour over grahams in pan.

Bake 30 to 32 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Sprinkle with marshmallows and chocolate chunks. Bake 3 to 5 min. or until marshmallows begin to puff. Press reserved graham pieces gently into marshmallows. Cool. Use foil to remove brownies from pan before cutting to serve.

*Even thought I love to buy generic items I do suggest you get the name brand graham crackers so the fit properly in your pan.

One year ago: Pepperoni and Parmesan Pasta Salad

Baked Southwest Eggrolls

I love the deep fried version of these, but I avoid deep frying things at home. When I saw this recipe the requires you to bake them I knew I had to give them a try. This was my first time ever using egg roll wrappers. I was worried I would screw something up...but it was actually fun working with them! There are already ideas in my head for future uses with them.

Adapted from Annie's Eats, orginially from Ezra Pound Cake

INGREDIENTS

2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup diced roasted red peppers
2 cup shredded reduced-fat Mexican cheese blend
1 can (4 ounces) chopped green chiles, drained
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne
1 package egg roll wrappers (I made 23 total)

salsa/guacamole/ranch dressing for serving

DIRECTIONS

Preheat oven to 425 degrees.

In a large bowl, combine everything but the egg roll wrappers and dips for serving. Place 1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water and roll up tightly to seal. Repeat with remaininf mixture and wrappers.

Place seam-side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425 degrees for 10-15 minutes until lightly brown. Turn them halfway through baking.

Serve with salsa/guacamole/ranch dressing.

One year ago: Spinach Dip

Creamy and Zesty Black Beans with Corn

I made this to go over my Chili Lime Rice and it was fantastic. I pretty much just used some random ingredients that I had on hand. It can out wonderful and full of flavor. Usually I would top something like this cheese or sour cream...but it didn't even need it.

INGREDIENTS

1 can black beans, drained and rinsed
3/4 cup frozen corn
1/2 cup salsa
3 ounces cream cheese
1 teaspoon cumin
salt and pepper
a few dashes of hot sauce
a good squeeze of half a lime

DIRECTIONS

Combine all the ingredients (except lime) in a pan and cook on medium until everything it warmed through and the cream cheese is melted; stir occasionally. Squeeze some lime juice over it before serving.

Serve over rice.

One year ago: Peanut Butter and Jelly Bars

Chili Lime Rice

I have seen cilantro lime rice pop up all over, but I am not a big fan of cilantro. I wanted to do something with lime and rice, so chili lime rice was created! Now, when it comes to lemon and lime I like the flavor to really be there. So if you prefer just a hint, I would suggest to cut back a little on the lime.

INGREDIENTS

1 cup white rice
2 cups of chicken broth/stock
3/4 tablespoon chili powder
zest of of 1 lime
juice of 2 limes
2 tablespoons extra virgin olive oil
salt and pepper

DIRECTIONS

Combine rice, water and chili powder in a pan, bring to a boil, cover and reduce to low. Cook about 20 minutes, or until rice is tender.

While rice is cooking whisk together the lime zest, juice, extra virgin olive oil, salt and pepper. Add this mixture to cooked rice and coat well.

One year ago: Pepperoni and Parmesan Pasta Salad