Peanut Beef Noodle Bowl

adapted from Food.com

Ingredients:

Set aside seasoning packets from noodles to use in recipe.

In a large saucepan bring 2 quarts water to a boil. Break up noodles slightly and add to water along with cut up vegetables. Return to boiling; reduce heat. Boil gently, uncovered, for 3 minutes. Drain and return to saucepan.

Why the mini challenge?  At the beginning of April, The Picky Apple and I sat down and talked through a monthly budget.  Not just for groceries (which we’ve done before, but never really stuck to), but for everything.  We’re trying to reign in all of the mindless $10 here, $100 there at places like Target (me), Amazon (um, me again) and dining out.  We review our transactions every other night to see where we stand.  This is the first month in our marriage (7 years) I can say with certainty “we have $X left to spend on groceries, I have $X “fun money” left for the month, we can go out to eat as a family this weekend because we have $X left in our dining out budget for the month.”  Granted, this is still our first month of sticking to a budget, but instead of feeling overly restricted, I find it amazingly freeing and a fun little challenge.  We’ll see how I feel about it in a few more months!

So, this week is Eat from the Freezer and Pantry because we’re $11 over budget for groceries with 5 days left in April.  I’m actually feeling great that it’s only $11.  We just hosted a big Easter Brunch for 14 adults that took up about 1/3 of the month’s budget (including 2 floral bouquets).  But I still thought I’d challenge myself to eat what we’ve got on hand.

I made this Manicotti Italian Casserole for the first time a few weeks ago and froze half of it.  This is definitely a recipe I’ll be using again.  I also think the sauce I used (not my usual homemade, but Newman’s Own Sockarooni, a zesty, chunky sauce) really made the dish.  This casserole would be a great dish to make for a big crowd or to have on hand for care meals to pass along to others in need.

Manicotti Italian Casserole

from Allrecipes.com

Ingredients:

What actually occurred?  The morning meeting was cancelled.  The Littlest Apple threw up on me.  He complained about having a headache for the first time EVER in his life.   I cancelled The Littlest Apple’s fun day with the grandparents.  We got in the car, running late already for his last minute doctor’s appointment, only to discover the gas tank was empty and in need of gas.  The pediatrician took one look in his nose and throat and diagnosed him with a sinus infection and strep throat  (she even went so far as to say that his throat looked really awful…no swab test required.  I’m feeling super guilty that I had NO CLUE he was that sick!).  Lunch plans were cancelled.  I had a carpal tunnel flare up preventing me from gripping a pen or typing.  Productivity came to a screeching halt.  I made a huge smoky burned mess in the oven while cooking dinner.  I went to bed without doing the dishes.  Oh, and last night I realized that I forgot to go get my allergy shots.

I am giving myself a huge pat on the back for being very go-with-the-flow about it.  I am NOT a go-with-the-flow person so that was a big accomplishment.  Which is good, because that’s about all I accomplished yesterday.  Ha!

All of that to say…..”Things are nutty around here.  I haven’t had time to work on the longer blog posts I had planned for this week.  Here’s a recipe post I had ready to go.”

How’s that for a recipe intro?

I LOVED the sauce in this recipe, and I think it would be delicious with chicken, shrimp, beef, OR pork.  It’s just that good.  Ours was a bit on the spicy side, so I’ve included some adjustments to the recipe below.  Just make sure you find some salsa verde that is labeled “mild.”  I’d also suggest using every last bit of the dry rub on the meat for the bigger flavor.  This one’s definitely a keeper!

Mexi-Chicken Pasta

adapted from Picky Palate

Ingredients:

• 1 lb pasta (original recipe used campanelle, I used spaghetti, any will work)
• 1/4 teaspoon ancho chile pepper
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon coarse grind black pepper
• 1 1/2 lbs boneless skinless chicken breast
• 4 tablespoons extra virgin olive oil, divided
• 1 cup finely chopped white onion
• 1 tablespoon minced garlic
• 1 cup finely chopped sweet peppers (I used one banana pepper)
• 1 cups Salsa Verde, mild
• 1 cup petite diced tomatoes from can
• 1 cup heavy cream
• 1/4 cup fresh chopped cilantro

Preheat oven to 350 degrees F.

Cook pasta according to package directions, drain and run under cold water to stop cooking.

Place ancho pepper, smoked paprika, garlic powder, salt and pepper into a small bowl, stirring to combine.  Sprinkle over both sides of chicken, then rub.  Heat 2 tablespoons oil in Dutch oven or large pot over medium heat.  Add chicken cooking until browned on both sides, about 6 minutes each side.  Place pot in oven and continue cooking for 25 minutes.

While chicken is cooking heat 2 tablespoons oil in another Dutch oven or medium pot over medium heat.  Add onions, garlic and sweet peppers, cooking and stirring until tender, about 5 minutes.  Add salsa, tomatoes, cream and cilantro, stirring to combine.  Add cooled pasta back to original large pot and pour sauce over top, stirring to combine. Reduce heat to low, stirring often.

When chicken is cooked through, remove and let rest for 5 minutes.  Cut into slices.  Spoon pasta in serving bowls and top with slices of chicken breast.  Garnish with a sprig of cilantro if desired.

Cajun Chicken Pasta

Ingredients:

• 2 tbsp butter
• 3 boneless skinless chicken breasts, cut lengthwise into 1/2 inch thick strips
• 3 1/2 tsp Tony Chachere’s, divided
• 1/2 onion, chopped (approx 1/2 cup)
• 1 tsp minced garlic
• 2 bell peppers, sliced
• 1/2 package mushrooms
• 2 cups half and half
• spaghetti noodles

Melt 1 tbsp butter in a large skillet over medium-high heat.  Sprinkle 1.5 tsp Tony Chachere’s on sliced chicken, then sauteed chicken in skillet until barely browned.  Don’t overcook chicken!  Move to chicken to a plate and keep warm.  Melt the other tablespoon of butter in the skillet, then cook onions, garlic, peppers and mushrooms for about 10 minutes.  Add half and half and remaining Tony Chachere’s.  Cook for 5 minutes, stirring occasionally.  Add chicken back in and cook for another 5 minutes.  Serve over spaghetti noodles.

So today, you get a delicious recipe for Baked Mac and Cheese!  I’ve attempted homemade mac and cheese several times, but this is first recipe that’s ever been a success.  The Picky Apple gave it two thumbs up, and I’m already looking forward to trying out the leftovers tomorrow.

Baked Mac and Cheese

from Brown Eyed Baker

Ingredients:

• 8 oz. elbow macaroni
• 4 Tbsp. butter, divided
• 2 Tbsp. flour
• 1/2 tsp. salt
• 1/2 tsp. dry mustard
• 2 cups milk
• 1/2 cup cheddar cheese, divided
• 1/2 cup mozzarella cheese, divided
• 1/2 cup Swiss cheese, divided
• 1/2 cup seasoned bread crumbs

Cook macaroni according to package directions; drain.  Preheat oven to 400 degrees.  Melt 2 T. butter in a large saucepan over medium heat. Add flour and salt and stir until mixture is smooth. Stir in dry mustard. Add milk gradually, stirring constantly.  Cook over low heat, stirring constantly, until thickened, about 5 minutes.  Stir in 1/4 cup of the cheddar, 1/4 cup of the mozzarella, and 1/4 cup of the Swiss. Mix cheese sauce and macaroni in a large bowl. Spoon into a 9 x 7 inch baking dish. Sprinkle with remaining cheddar, mozzarella and Swiss.  Melt remaining butter in saucepan over medium heat. Combine bread crumbs and melted butter in a small bowl and mix well. Sprinkle on top of the cheese. Bake until hot and bubbly, about 15 minutes.

Bowtie Pasta with Spicy Sausage and Kale

inspired by Everyday Italian by Giada de Laurentis

Ingredients:

• 1 bunch of kale, stalks trimmed and torn into bite size pieces
• 12 ounces mini bow tie pasta
• 2 tablespoons olive oil
• 1 pound spicy Italian sausage, casings removed
• 2 teaspoons minced garlic
• 1/2 teaspoon dried crushed red pepper flakes
• 1/4 cup shredded Parmesan cheese
• 1/2 teaspoon black pepper

Bring a large pot of water to boil.  Add the kale and cook until crisp-tender, about 1 minute.  Strain the kale, reserving all the cooking liquid.  Set the kale aside.  Cook the pasta in the same pot of boiling water until tender but still firm to the bite, stirring occasionally, about 8 minutes.  Drain, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet, heat the oil over a medium flame.  Add the sausage and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 minutes.  Add the garlic and red pepper flakes, and saute until fragrant, about 30 seconds.  Add the kale and toss to coat.  Add the pasta and enough reserved cooking liquid, 1/4 cup at a time, to moisten.  Stir in the Parmesan cheese, salt to taste, and pepper into the pasta mixture.  Transfer to pasta bowls and serve.

Ingredients:

• 2 teaspoons olive oil
• 2 chicken breasts, pounded to 1/4″ thickness
• 2 tablespoons butter
• 1 teaspoon minced garlic
• 2 tablespoons cooking sherry (or white wine)
• 1 tablespoon lemon juice
• 1 cup cherry tomatoes (halved or quartered)
• 1/2 can artichoke hearts, chopped
• 1 cup cream (or half and half)
• 1/4 cup shredded Parmesan cheese
• 8 ounces spaghetti noodles, cooked according to package directions

Heat oil in a medium skillet.  While oil is heating, sprinkle chicken breasts on both sides with salt and pepper.  Cook chicken in skillet for 2-3 minutes on each side or until cooked through.  Remove chicken from skillet and keep warm.

Add butter to skillet, and melt over medium heat.  Add garlic to skillet and cook for 30 seconds.  Next, add sherry, lemon juice, tomatoes and artichokes to skillet, and cook for 5 minutes.

While tomatoes and artichokes are cooking, slice or chop chicken.

Add cream and cheese to skillet, stir until cheese is melted and ingredients are well combined.  Add chicken back in to sauce and reduce heat to medium-low.  Cook for an additional 5 minutes, then serve over cooked spaghetti.

Spinach and Ricotta Stuffed Shells

adapted from Real Simple, May 2010

Serves 6-8

Ingredients:

• 20 jumbo pasta shells (about half a 12-ounce box)
• 1 recipe of Tomato Sauce with Onion and Butter (or 24-ounce jar marinara sauce)
• 1 15 ounce container ricotta
• 2 cups baby spinach, chopped
• 1/2 cup grated Parmesan (2 ounces)
• 1 teaspoon minced garlic
• Kosher salt
• black pepper
• 4 ounces provolone

Set an oven rack to the highest position and heat oven to 400 degrees F.  Cook the pasta according to the package directions; drain and run under cold water until cool.

Spread the sauce in the bottom of a large broiler-proof baking dish.

In a bowl, combine the ricotta, spinach, Parmesan, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Spoon the mixture into the shells (Picky Apple Note: you will probably have leftover filling…if you use it all, the 20 shells will probably be a little too cheesy) and place them on top of the sauce.  Top evenly with provolone and bake until the shells are heated through, 10 to 12 minutes

Increase heat to broil.  Broil the shells until the cheese begins to brown, 2 to 5 minutes.

Baked Chicken Bacon Alfredo

from Our Best Bites

Ingredients:

• 8 oz. penne or bowtie pasta
• 1 recipe Guiltless Alfredo Sauce (see recipe below, or use 1 16-oz. jar)
• 2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)
• 6 oz. (1/2 package) cooked bacon, chopped
• 1 14-oz. jar marinated artichoke hearts, drained and chopped
• 1/2 c. chopped green onions (about 1 decent-sized bunch)
• 1 c. shredded mozzarella cheese, divided
• Salt and pepper, to taste

Guiltless Alfredo Sauce

from Our Best Bites

Ingredients:

• 2 C low-fat milk (not skim)
• 1/3 C (3 oz) 1/3-less-fat cream cheese
• 2 T flour
• 1 t salt
• 1 T butter
• 3 garlic cloves
• 1 C grated Parmesan cheese

Toss the milk, cream cheese, flour, and salt in a blender.  Process until smooth and set aside.

In a non-stick sauce pan, melt butter on med-high heat and add garlic.  Let the garlic saute for about 30 seconds, you don’t want to burn it. It should be nice and bubbly. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thick (it should look as thick as a normal alfredo sauce) remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Mediterranean Chicken and Orzo Salad With Sun-dried Tomatoes and Pine Nuts

from The Houston Chronicle, September 16, 2009

Ingredients:

• 8 ounces (1 1/2 cups) orzo
• 1 cup diced cooked chicken (I used leftovers from Perfect Roast Chicken)
• 1/2 cup chopped oil-packed sun-dried tomatoes, drained
• 1/2 cup chopped fresh basil (fresh from our garden)
• 1/2 cup chopped pitted kalamata olives
• 1/4 cup toasted pine nuts
• 2 tablespoons olive oil
• 1 1/2 teaspoons freshly squeezed lemon juice
• 1 garlic clove, finely chopped
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 cups (about 3 ounces) crisp greens, such as romaine or Boston lettuce, for serving (I substituted spinach)

Bring a large pot of salted water to a boil.  Cook orzo according to package directions.  Drain well.  In a large bowl, combine orzo with chicken, sun-dried tomatoes, basil, olives and pine nuts.  To make the dressing: in a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper.  Pour the dressing over the salad and toss to combine.