Tuesday, September 19, 2017

Spinach & Artichoke Pasta


I am always trying to find a way to switch up the pasta dishes in our house. Half of my kids are red sauce people, the other half would rather not. Even still, you can only serve Parmesan Pasta so many times before the kids get tired of it. Luckily, most of my kids will eat just about anything so new recipes are always a blessing.

I happened upon this recipe in my Taste of Home magazine and my stomach started grumbling immediately! This is a great dish even for a vegetarian. Everyone loved it (including the kids). If you have a child who is not a spinach eater, simply omit it, but keep those artichokes going...they will never know! Since I am a WW person, I have even figured the points out for you at the bottom. Enjoy!

Spinach & Artichoke Pasta

Ingredients:

8 oz pasta
1 1/2 cups sour cream
1 cup milk
1 pkg. (1.6 oz) garlic & herb sauce mix, such as Knorr
1 can (14 oz) artichoke hearts, drained
1 pkg. (12 oz) frozen chopped spinach, thawed and squeezed dry
1/2 cup shredded mozzarella-provolone cheese blend, about 2 oz

Directions:

Cook pasta in boiling salted water according to the package directions until al dente. Drain and reserve.

Meanwhile, preheat oven to 400F. Coat a shallow 1 1/2 quart baking dish with cooking spray. In large bowl, whisk together sour cream, milk and sauce mix until thoroughly blended. With spoon, stir in reserved pasta with artichokes and spinach.

Transfer pasta mixture to baking dish. Coat sheet of foil with cooking spray; cover baking dish with foil, cooking spray side down. Bake 15 minutes. Uncover; sprinkle top of casserole with cheese. Bake, uncovered, until cheese melts, about 10 minutes. Cool slightly before serving.




Final Photo by Me


Servings: 6
Calories: 348
Protein: 13 g
Fat: 14 g (7 g. sat)
Chol: 39 mg
Carbs: 43 g
Sodium: 691 mg
Fiber: 3 g
Sugar: 6 g

Kitchen Time: 20 min
Total Time: 45 min

Weight Watchers Smart Points: 12 pts

Monday, September 18, 2017

Menu Plan Monday!! September 18-24






It is Menu Plan Monday! Here is what we will be munching on this week.

Monday: Spinach and Artichoke Pasta and Bread

Tuesday: Tex-Mex Meatloaf, Mexican Corn and Cornbread (New Recipes)

Wednesday: French's Crunchy Onion Chicken, Mashed Potatoes and Green Beans

Thursday: "Happy 1st Birthday to Heaton" Dinner and Cake

Friday: Apple Walnut Salad

Saturday: Date Night! "Freezer Frenzy" for the kiddos

Sunday: Hubby's Choice 

Be sure to check back for new recipes and final photos!






Friday, February 3, 2017

Cranberry-Orange Relish

Another Thanksgiving dish that I failed to post. Do not underestimate the power of a good cranberry relish...I hate cranberry sauce, but this relish mixed with orange is just to die for! If you have never tried something other than "regular" cranberry sauce, you must break away and try this one!

Cranberry-Orange Relish

Ingredients:

1 pkg. (12 oz) fresh cranberries
2 oranges, peeled
1 cup sugar
1/2 cup pecans, finely chopped

Directions:

Using food processor, pulse cranberries and oranges, Transfer chopped fruit to 1 qt bowl; add 1/2 cup sugar, stirring to mix.

Add more sugar to taste, as sweetness of oranges will vary. Add chopped pecans. Makes 3 cups.


Final Photo Taken by Me ;)
Servings: 12.
Cals.: 103
Protein: 1g.
Fat: 3g.
Sat Fat: 0g
Trans fat: 0g
Chol: 0 mg.
Carbs: 19g
Sodium: 1 mg
Fiber: 2g
Sugar: 16 g

Kitchen Time: 15 minutes
Total Time: 15 minutes


Thursday, February 2, 2017

Roast Turkey with Sage and Roasted Garlic

I am definitely way behind on this posting....Thanksgiving! Just came back across the recipe and realized I didn't post it yet.

This was probably one of the best turkeys we have ever made for our dinner. It had a gorgeous reddish color that was added to the tan skin of the bird. Oh, the scent of the house and the taste! Yum!!!

Roast Turkey with Sage and Roasted Garlic

Ingredients:

1 cup cranberry juice
1 Tbs. balsamic vinegar
4 sprigs fresh sage + 1/4 cup leaves, about 12
3 Tbs. butter, at room temperature
1 tsp. dried sage
1 tsp. dried thyme
3/4 tsp. salt
1/4 tsp. pepper
1 head garlic
1 turkey, 12-14 lb, thawed if frozen
2 cans (14 1/2 oz. each lower sodium chicken broth)
1/3 cup all-purpose flour
Fruit and fresh herbs for garnish, optional

Directions:

Preheat oven to 350F. Coat large roasting pan with cooking spray. For glaze, in pot, combine juice, vinegar and 1 sprig sage. Over high heat, bring to boil; reduce heat to medium. Cook, stirring occasionally, until reduced to about 1/3 cup, 8-10 minutes; cool.

Meanwhile, combine butter, dried sage, thyme, salt and pepper. Peel and thinly slice 3 cloves garlic, leaving remaining head intact. Cut about 1/2" off top of remaining garlic head; discard top. Loosely wrap remaining garlic head in foil.

Carefully separate skin from turkey breast. Arrange sage leaves and garlic slices over breast meat; pat skin down to smooth. Place turkey and garlic head in roasting pan. Spread butter mixture over all turkey skin. Place remaining 3 sprigs sage in cavity; truss if desired. Roast turkey until meat thermometer inserted into thickest part of thigh away from bone register 170F, 2 1/2-3 hours, tenting with foil if browning too quickly and brushing with glaze during last 10 minutes.

Transfer turkey to serving platter; loosely tent with foil. Remove garlic from pan; when cool enough to handle, squeeze cloves from skins into bowl. With spoon, mash garlic. Skim and discard fat from pan juices; strain juices, measure and add enough broth to equal 3 1/2 cups. Gradually add flour, whisking until smooth. Pour juice mixture into roasting pan; stir in mashed garlic. Place over 2 burners on medium-high heat; bring to boil. Over medium heat, cook, stirring, until slightly thickened, about 5 minutes. Serve with turkey.




Final Photo Taken by Me ;)






Monday, January 30, 2017

Menu Plan Monday!! January 30-February 5





It is "Menu Plan Monday!" What will be munching on this week?!

Monday: Spelling Bee! "Fend for Yourself"

Tuesday: Garlic and Olive Oil Spaghetti, Garlic Bread

Wednesday: Story Night! Chicken & Vegetables with Rosemary Soup
                   Winter Themed Story: Winter Dessert (New Recipe)

Thursday: Crockpot Ranch Pork Chops (New Recipe)
                Groundhog Day Treat!

Friday: "Pizza Night!"

Saturday: Cameron's 19th Birthday Dinner: Stuffed Cheddar Burgers, Seasoned Fries

Sunday: Spinach, Dill & Gruyere Breakfast Casserole (New Recipe)

Be sure to check back for "New Recipe" postings with final photos!



Saturday, January 28, 2017

Broccoli Rabe with Fennel and Fresh Chilies

   My daughter and I were so excited to find this recipe in our Weight Watchers Weekly today at our meeting. This simple savory side is, in my mind....to die for! Just the right amount of simplicity to put this dish over the top. Now, we couldn't, for the life of us, find any Broccoli Rabe at our Walmart so we made a substitution (the recipe says you can try this recipe with escarole, cabbage, kale or broccoli, too!) We ended up with the Kale. We also thought we had fennel seed at home (which we didn't) and checked online to see what could be used as a substitute...dill seed! We even squeezed a wedge of lemon over the top which added more flavor! Only 1 SP per serving!

You must try it! Fast and easy! Very fresh looking and tasting!

Broccoli Rabe with Fennel and Fresh Chilies

Ingredients:

3 lb broccoli rabe (2 big bunches, tough stems removed)
1 Tbsp extra-virgin olive oil
2 garlic cloves, thinly sliced
1 tsp minced jalapeno peppers
1 tsp ground fennel seed
1/4 tsp table salt
1 Tbsp grated lemon zest

Directions:

Bring a large pot of water to a boil; add broccoli rabe and cook 2 minutes. Transfer to colander and run under cold water; squeeze as much water out of it as possible.

In a large skillet, heat oil over medium heat. Add garlic, jalapeno, and fennel seed; heat, stirring until fragrant, 1 minute. Add broccoli rabe; sprinkle with salt. Saute' until broccoli rabe is well coated with flavorings, 2 minutes; stir in lemon zest. Serve hot or warm.

Yields: 3/4 cup per serving.
1 SP value per serving

Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 8


 Final Photo Taken by Me ;)


Wednesday, January 18, 2017

Roasted Kielbasa & Vegetables

Ever wanted that comfort food for those fall nights? Man, am I ever late on this post...fall?!

I had baby #8 and thought I could keep up towards Christmastime, but I fell behind. Sorry! I am now back up to speed and ready to give you these great recipes that we tried out here at our dinner table. Ready for a really good one? Well, here it is. Roasted Kielbasa & Vegetables. There is so much heartiness in this recipe that you are full in a matter of minutes! Such a great mix!

Roasted Kielbasa and Vegetables

Ingredients:

3 medium sweet potatoes, peeled and cut into 1 inch pieces
1 large sweet onion, cut into 1 inch pieces
4 medium carrots, cut into 1 inch pieces
2 Tbsp olive oil
1 lb smoked kielbasa or Polish sausage, halved and cut into 1 inch pieces
1 medium zucchini, cut into 1 inch pieces
1/4 tsp salt
1/4 tsp. pepper
Dijon mustard, optional

Directions:

Preheat oven to 400F. Divide sweet potatoes, onion and carrots between two greased 15x10x1 inch baking pans. Drizzle with oil; toss to coat. Roast 25 minutes, stirring occasionally.

Add kielbasa, squash, and zucchini to pans; sprinkle with salt and pepper. Roast 15-20 minutes longer or until vegetables are tender. Transfer to a serving bowl; toss to combine. If desired, serve with mustard.


Final Photo Taken by Me ;)