Fancy Baked Penne

Baked Penne with Chicken and Sun-Dried Tomatoes

6 tablespoons butter, plus more for baking dishes
coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breasts
1/2 cup plus 2 tablespoons all-purpose flour
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone
1 cup finely grated Parmesan
 
2 disposable aluminum pans


To Prepare
Butter two alluminum 9x13" pans. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.

In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between pans; sprinkle each with 1 cup Parmesan.

To Freeze
Cover tightly with foil, and freeze, up to 3 months.

To Serve
Take directly from freezer, no need to thaw. 
Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until top is golden, about 15 minutes more.

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Emilie's Classic Lasagna

I've shared Everyday Foods' Lasagna Primavera and my own Manicotti recipe, but sometimes there is just nothing like a classic. This recipe is my go-to recipe for good old, beefy, cheesy noodly lasagna.

After many a failed/bland/watery lasagna recipes I finally perfected this one which has everything we want in a lasagna. We like the cheesiness of ricotta, but dislike the pasty texture, so we use half ricotta and half cottage cheese. This gives a smooth texture and is less expensive. This recipe also has the perfect blend of seasoning and spices in the cream mixture, which would otherwise be much too bland.



EMILIE'S CLASSIC MEAT LASAGNA

15 oz. container ricotta cheese
16 oz. container cottage cheese
3 c shredded mozzarella cheese
1 c grated Parmesan cheese
2 eggs
1 tsp salt
2 tsp dried parsley
1 tsp dried basil
1/4 tsp black pepper
1&1/2 pounds ground beef
3 cloves of minced garlic
1/2 c. diced onion
2 jars Marinara Sauce (find a brand that does not appear too watery in the jar...the thicker the better)
16 flat lasagna noodles

1 aluminum 9x13" or larger baking pan

To Prepare
- Bring large pot of water to a boil (I hate the gummy texture of the no boil kind, but you can go for it if you want to). Cook lasagna noodles for 6-7 minutes. When ready to layer lasagna, take noodles out one at a time with tongs.
- In a large bowl combine ricotta cheese, cottage cheese, 1 c. mozzarella cheese, 1/2 c. of shredded Parmesan Cheese, salt, dried parsley, dried basil, black pepper and eggs.
- Cook beef in medium-large sized pot with onion and garlic until browned. Pour off fat. Stir in pasta sauce.
- In baking pan, assemble layers as follows...lasagna noodles, a third of the ricotta cheese mixture, then a third of the meat sauce mixture. Repeat layers. Finish with lasagna noodles and sauce.

To Freeze
- Wrap uncooked lasagna in plastic and then foil and store in freezer.

To Serve
- Thaw completely in refrigerator for 24 hours prior to cooking.
- Bake, covered in foil, at 400* for 30 minutes or until hot in the center. Add remaining cheese and bake 10 more minutes. Let rest 15-20 min.

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Mini Meatball Recipes Pt. 3

Italian Meatball Soup



1 (14 ounce) can beef broth
1 (14 1/2 ounce) can diced tomatoes with onion and garlic

1 1/2 cups water
1/2 teaspoon italian seasoning, crushed
8 ounces frozen italian style cooked meatballs, or your own from the freezer,about 8
1/2 cup small dry pasta, such as ditalini or orzo pasta (elbows are ok)
1 cup loose pack, frozen mixed vegetables
1 tablespoon finely shredded parmesan cheese or grated parmesan cheese



Directions
- Stir together beef broth, undrained tomatoes, the water and Italian seasoning in a large saucepan, bring to boiling.
- Add meatballs, pasta and frozen veggies.
- Return to boiling, reduce heat.
- Simmer covered, about 10 minutes or till pasta and veggies are tender.
- Ladle soup into bowls and sprinkle with cheese.


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Chile Verde Meatballs
SERVES 4 -6

1 large fresh onion, minced
2 cloves minced garlic
1 (16 ounce) jar la victoria salsa verde
1/2 cup chicken broth
1 1/2 lbs frozen meatballs
1/2 teaspoon ground cumin
1/2 cup sour cream, for garnish


Directions
- Into a large, heavy pot, add the onion, garlic, salsa verde, broth or beer, and the meatballs.
- Simmer on low for 30 minutes, stirring occasionally; add the ground cumin and simmer for 15 minutes more.
- Serve with sour cream for garnish, along with rice and beans and tortillas.


**Note: you can also make this in your crockpot on low for 4 hours, adding in the cumin in the last 30 minutes.

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Freezer Favorite: Mini Meatballs

These mini meatballs are a favorite. Once you make these, you will never go back to store bought meatballs again...promise! And they have so many uses.

Mini Meatballs



Prep Time: 25 minutes
Cook Time: 15-25 minutes
Yield: 80-90 meatballs

1 large onion, grated
1&1/2 cup fresh grated Parmesan
9 garlic cloves, minced
3 teaspoon salt
3 large eggs
1 teaspoon ground black pepper
3/4 cup dried Italian style bread crumbs
3 pounds ground meat*
1/4 c. ketchup
3/4 c. chopped fresh Italian flat leaf parsley leaves
6 leaves fresh basil, chopped

*We generally make these with a blend of ground turkey and beef. You can choose all turkey, all beef or any combination. These can be very healthy since they are not friend in oil and can be made using 100% lean ground turkey. And they are SO GOOD you'll thank me!


To Prepare

-Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, salt and pepper to a large bowl and blend. Mix in the turkey...making sure to NOT over mix. Working the meat too much will make it tough.

- Shape the turkey mixture into 1 inch-diameter meatballs. Lightly spray a teflon baking sheet with cooking spray. Place meatballs on baking sheet.

Note: Do not overcrowd the meatballs on the pan...I get 4 rows across and 6 down on a standard rimmed baking sheet. You can bake two sheets at once, but switch racks halfway through cooking time.

-Bake meatballs on Teflon (dark) cookie sheet at 400* for 15-25 minutes or until internal temperature reaches 160*F. If you like them a bit more browned than they turn out, just stick them under a low broiler until desired brown crust is added (yummm....my favorite part).


To Freeze

- Flash freeze cooked meatballs on a clean and cool cookie sheet lined with a silpat or wax paper.

- Store in ziplock bag in freezer for up to 1 year.


To Serve

Check these posts for just a few ideas of recipes for using your delicious meatballs!
Part I
Part II
Part III


Note: Recipe adapted from a meatball recipe by Giada de Laurentiis

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Healthy Pizza Night

My husband and I started the South Beach diet a few years back and looked and look for a great whole wheat pizza crust recipe to call our own. Look no further...Martha Stewart delivers with this easy and healthy recipe that even your kids will love. With this recipe you can freeze balls of dough or, even more convenient, shells. With one batch of dough, you have enough to make two large pizza shells or eight individual ones.

HEALTHY WHOLE WHEAT PIZZA DOUGH


Ingredients
1 1/2 cups warm (115 degrees) water
2 packets (.25 ounce each) active dry yeast
1/4 cup olive oil, plus more for bowl
2 tablespoons sugar
2 teaspoons coarse salt
2 cups all-purpose flour (spooned and leveled), plus more for kneading
2 cups whole-wheat flour (spooned and leveled)


To Prepare
- Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.
- In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
- Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds.


To Freeze & Serve

For 2 large pizzas:
- Divide into two balls. Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.

- Preheat oven to 450 degrees. Lightly oil a large baking sheet; set aside.

- On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough to a 15-by-10-inch oval (if dough becomes too elastic to work with, let rest a few minutes). Transfer to prepared baking sheet.

-Top with sauce and desired ingredients. Bake until crust is golden and cheese is melted, about 20 minutes. Serve immediately.



For 8 personal pizzas:
- Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes).

- Freeze shells on two parchment-lined baking sheets. Stack frozen shells between layers of parchment paper. Freeze in a freezer bag up to 3 months.

- Turn a large baking sheet upside down; rub with oil. Spread sauce and desired ingredients on pizza shells. Bake until crusts are golden, 18 to 20 minutes.

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Freeze-Ahead Lasagna Primavera

Get ready for a completely different take on traditional red-sauce lasagna. Your family will enjoy this slight change of pace and you will to.

Freeze-Ahead Lasagna Primavera



Ingredients
1/4 cup olive oil, plus more for foil
1/2 cup all-purpose flour
2 garlic cloves, minced
6 cups whole milk
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (10 ounces) frozen peas
1/2 pound carrots (4 to 5), halved lengthwise and thinly sliced
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta (about 2 cups)
1 large egg
1 package (9 ounces) no-boil lasagna noodles (12 to 16 noodles)
1 pound part-skim mozzarella, shredded
1 cup grated Parmesan


To Prepare
- Preheat oven to 400 degrees. In a large saucepan, heat oil over medium; add flour and garlic.
- Cook, stirring constantly, 2 to 3 minutes (do not let flour mixture darken); whisk in milk. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, 3 to 5 minutes. Add spinach, peas, and carrots; season with salt and pepper. Set sauce aside.
- In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper.
- In the bottom of a 9-by-13-inch aluminum baking dish, spread a thin layer of vegetable sauce. Layer noodles, half the remaining vegetable sauce, another noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.

To Freeze
- Cover dish with aluminum foil and freeze (do not cook first) .

To Serve
- Thaw completely in refridgerator.
- Bake 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more. Let cool 10 to 15 minutes before serving.


*photo and recipe from Everyday Foods

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Baked Ziti

This is a good, solid make-ahead meal. It's not so fancy that picky eaters will turn up their noses, but complex enough to move beyond your basic spaghetti and meat sauce. This one is definately kid friendly. Vegetarians can omit the beef or can substitute sauteed crimini or portabella mushrooms for a heartier meal.



BEEFY (or NOT) BAKED ZITI (or NOT)

2 pounds ground meat
2 cloves (or 2 tsp.) garlic, minced
2 teaspoons salt
4, 8 oz. cans tomato sauce
2, 8oz. pkg cream cheese
2 cups sour cream
12 green onions, including green part, chopped
16 oz. noodles (rotini, macaroni or ziti)
2 cups mozzarella or cheddar cheese, grated

Directions:
- In a skillet, brown meat. Add garlic, salt and tomato sauce; simmer about 10 minutes.
- Soften cream cheese and blend thoroughly with sour cream. Add green onions and set aside.
- Boil noodles until 3 minutes before packaged directions; drain.
- In 9x13" (or 2, 8x8") aluminum baking pans, layer noodles, cream cheese mixture, and meat sauce. Repeat layers.
- Sprinkle cheese on top.

To Freeze:
- Spray foil with non-stick cooking spray and cover casserole.
- Thaw in refridgerator.

To Serve:
Bake uncovered at 350 for 30 minutes.
.

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Make Ahead Garlic Bread

I have a confession to make.
I am addicted to simple carbs.
This means I could conceivably consume a year's worth of carbs in one meal when pairing great pasta and a loaf of garlic bread. This not only leads to perpetual chubbiness, but also a wide-spread family panic if pasta is made for dinner and no garlic bread is on hand. Hence, this simple recipe.


GARLIC BREAD


Ingredients:
1 loaf French bread
8 Tbsp butter, room temp.
2 cloves (or 2 tsp.) minced garlic
1/2 c. grated Parmesan cheese
2 tbs dried Italian Seasoning (optional)

To Prepare:
- Slice bread lengthwise.
- In a medium bowl, combine the butter, Italian seasoning and garlic. Mix well.
- Spread each cut side of the bread with the butter mixture.
- Sprinkle 1/4 c. Parmesan cheese over each sides of the bread. Put loaf back together, butter sides together.
- Wrap loaf in tin foil. Label and freeze for up to one month.

To Serve:
- Loosen the foil and bake at 400* for 15 minutes.
- Open up the bread so the cut sides are exposed and cook for approximately 15 more minutes.
- Slice and serve.

Single Servings:
If cooking for one or two, slice loaf into 1 inch slices instead of lengthwise. Add butter mixture to each slice and place sheets of wax paper between slices before freezing. Remove just enough servings and bake, butter side up, on baking sheet at 400* for 5-7 minutes.
.

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Pesto Perfection

Did you know that pesto freezes perfectly?
Well it does. And it's super easy to make!
It's a great sauce that has so many uses.
Check back this week for a follow-up post featuring 15 things to do with Pesto.

So here's your basic recipe.

CLASSIC PESTO


1/4 c. pine nuts
1 garlic clove
2 c. packed fresh basil leaves (or fresh spinach leaves if your family doesn't like basil)
6 Tbsp. extra virgin olive oil
2 Tbsp. fresh parsley
1/4 c. fresh grated parmesan cheese*
salt & pepper to taste

*(must use high quality parm. Make sure it has stamped pin dots in the rind...that how you can tell it's real)

- Toast nuts in a dry frying pan on med heat for 7-8 minutes. stirring frequently. Let cool.
- Throw all ingredients into a blender and mix until smooth.

To freeze:
Var 1. Put into air tight container. Top with 1 Tbsp. olive oil and freeze.
Var 2. Pour into ice cube tray. top with plastic wrap and freeze completely. Remove cubes from tray and store in ziplock baggie. This is a great way to throw a cube or two into soups.

To thaw:
In fridge: Thaw in fridge for 24 hours.
Microwave: cook at 50% power for 5-10 minutes, stirring every 2 minutes.

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Manicotti

You asked for it and here it is.
The very first vegetarian recipe.



MANICOTTI
makes 4 meals for a small family, 2 for a large family or potluck

Ingredients:
2 pkgs. manicotti noodles
1 (32 oz.) container of cottage cheese*
1 (32 oz.) container of ricotta cheese*
32 oz. part skim mozzarella cheese, shredded
2 eggs
2 tsp minced garlic (or 2 minced cloves)
large handful chopped fresh parsley
1/4 c. chopped fresh basil leaves or 2 T. dried
8 oz frozen spinach, thawed and drained (optional)
2 tsp. salt
2 jars canned pasta sauce

Tools:
large pot
4, 8x8" square aluminum disposable pans or 2 9x13" disposable pans
gallon size ziplock bag
scissors
aluminum foil
sharpie permanent marker

Assembly Instructions:
- Boil manicotti noodles in large pot of boiling, salted water for 5 minutes.
- Remove from pot and place on silpat lined (or oiled) baking sheet to cool.

- Combine cottage cheese and ricotta cheese*.
- add herbs, salt, garlic, eggs and frozen spinach (if desired). Stir thoroughly to combine.



- Add 2 cups grated mozzarella cheese. Stir to combine.



- Next you'll need a large ziplock bag and a pair of kitchen shears or clean scissors. Fill freezer bag with filling mixture. Seal top and cut small edge from bottom corner. This has now become like a large piping bag.

- Spread 1/4 c sauce in bottom of pan (so noddles don't stick while baking).



- Take manicotti tubes one at a time, hold noodle in one hand, place clipped edge of ziplock into the top of the noodle. Apply slight pressure to the ziplock to fill noodle with filling mixture.

- Lay in close together, but not crowded, in a row in baking sheet. Repeat until pan is filled with one layer of filled manicotti.



- Spread a layer of jarred sauce on noodles.




- Top with 2 cups grated mozzarella.



- Take piece of foil large enough to cover pan. Write Manicotti and the baking instructions. Label with a red sticker to indicate that this item should be thawed before baking for best results. Repeat until all other pans are completed.



Baking Instructions:
- Bake at 350 degrees for 30-40 minutes or until cheese is browned and sauce is bubbling. Sprinkle top with fresh cut parsley is desired.

Serving Suggestions:
- Serve with rustic bread and a side salad.




*Alright...let's talk soft cheese for a minute. I have always disliked the texture of straight ricotta cheese. I find it kind of pastey. Also, it's kind of pricey. Some people I know (including my mom) substitute with cottage cheese, but we all know that leaves your filling with no flavor or cheesy goodness. My solution is to mix the two 50/50. This is not only more affordable, but it makes a creamier filling.

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Chicken Parmesan

Ingredients:
6-8 chicken tenders
1/2 c. italian style breadcrumbs
1 c. grated parmesan cheese
1 egg
(or substitute store bought frozen tenders for first 4 ingredients)

1&1/2 c. grated mozzarella
1 jar marinara sauce (or 3 cups frozen)
1 disposable aluminum 8x8" square pan
salt and pepper

The prep:
- put shredded mozzarella into small ziplock baggie
- put jarred marinara sauce into a ziplock baggie.
- spray bottom of aluminum pan with non-stick cooking spray
- combine bread crumbs and parmesan cheese
- whisk 1 egg with 1 T. water to make an egg wash.
- salt and pepper each side of the chicken tenders
- dip each chicken tender in egg wash to coat and then into cheesy crumbs until coated.
- place in pan. they can be touching, but be careful not to overlap the chicken too much. Your creating one layer in the bottom of the pan.

To freeze:
- lay ziplocks of cheese and sauce on top of chicken, laying each as flat as possible. With a Sharpie, write cooking directions on piece of aluminum foil large enough to cover pan. Add a green sticker.
- Cover pan with foil. Freeze.



Cooking Directions:
- To cook from Thawed. Bake chicken tenders in pan @ 400* for 10 minutes until they are browned and crispy. Add marinara sauce and top with cheese. Cook an additional 5-10 minutes until sauce is hot and cheese is melted.

- To cook from Frozen. Bake chicken tenders in pan @ 350* for 15-20 minutes until they are browned and crispy. Add marinara sauce and top with cheese. Cook an additional 5-10 minutes until sauce is hot and cheese is melted.

- Serve with pasta and a side salad or place chicken parmesan onto toasted hogie rolls and top with fresh spincah leaves for a chicken parm sub. Now you're cooking!

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