• 1 lb high fiber ziti such as Ronzoni Smart Taste
• 28 oz crushed tomatoes
• 1 tsp olive oil
• 3 cloves garlic,minced
• 10 oz frozen spinach, thawed
• 1 tsp oregano
• 2 tbsp chopped fresh basil
• salt and fresh pepper to taste
• 8 oz fat-free ricotta (I used cottage cheese)
• 1/4 cup Parmesan
• 2 cups (8 oz) part skim mozzarella
• I added 1.5 lbs of hamburger meat browned and drained cooked with diced onions and bell peppers.

Preheat oven to 375°.Spray a 9x13-inch baking pan with oil spray.

In a large pot of salted water, cook pasta according to instructions until al dente. Drain and return to pot.

Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, oregano, salt and pepper.

Add sauce to the pasta and combine the ziti. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan.

Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella.

Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.

This can be made up to a day in advance and stored, tightly covered, in the refrigerator. Let sit at room temperature for 30 minutes before cooking.

Oh, this was so yummy! I used to go to a local restaurant that served a vegetarian quesadilla that was incredible. It's been a while, so I can't remember everything that was in it, but we just used all the veggies we had from the garden and they were fabulous!

Ingredients:

White tortilla's
Zucchini
Onion
Bell Pepper (we used a giant marconi pepper because out bell's aren't quite ready)
Jalapenos (deseeded and cooked, they are not hot)
Roma tomatoes
Mexican Melting cheese
Mushrooms
Black Beans (drained and rinsed)
salsa
Shredded Mexican cheese
Sour Cream

In a skillet melt a little butter, add sliced zucchini, onion, jalapenos, bell peppers, mushrooms, and black beans. Saute until the onions and peppers are cooked, but still a little crisp.

Add sliced Roma tomatoes and cook for the last 2 minutes.

In another hot skillet, add a little butter, lay tortilla down and add sliced Mexican melting cheese and veggie mixture.

Let cook for about 2-3 minutes, until tortilla is golden and flip the 'empty' side over and serve with extra cheese, salsa, and sour cream on top {and extra black beans if you have them}.

It's baaaack!


I was drawn to this meal because I always have all the ingredients on hand {with the exception of the olives}. I will keep making this meal because it was delicious!! I thought, because of the handiness of the ingredients, that this would be one of those good meals when I was in a pinch and needed to throw something together quickly; but oh no, this will definitely be a planned dinner often!


Recipe from Recipe Zaar.

Mediterranean Chicken with Tomatoes and Olives


Ingredients

a little olive oil
4 boneless skinless chicken breasts, cut into 1 inch pieces
1 medium onion, chopped
1 teaspoon minced garlic clove (about 2 cloves)
1 (15 ounce) can petite diced tomatoes, with their liquid
1/2 cup kalamata olive, pitted and chopped (I left a few whole one's in there for looks)
1 teaspoon dried oregano (or 1 tbsp. fresh)
1 teaspoon dried basil (or 1 tbsp. fresh)
top with feta, mozzarella, or Parmesan cheese

In a large cast-iron or nonstick skillet, heat the tablespoon of olive oil over medium heat. Add the chicken and saute until it is browned on all sides and just cooked through (about 7-10 minutes).

Remove chicken and place on a plate.


Add the teaspoons of olive oil and the onions to the pan, and cook for 2 minutes.

Add the garlic and cook for another minute.

Add the tomatoes olives, oregano and basil and cook the sauce for 5-8 more minutes.

Add the chicken and cook until it is heated through.

Serve over noodles or rice with a nice Greek salad and garlic toast.

Do yourself a favor and TRY this dish! I promise it will become a family favorite. For those of you with kiddos, Taylor loved the cut up chicken and spaghetti noodles, I didn't put a lot of the 'sauce' on his plate and he loves salad and garlic toast - so very kid adaptable. If the babies weren't still sick and on the BRAT diet, they could've eaten this will us too.

I just made some of the best pesto ever if I do say so myself. It had a different flavor from the store bought pesto you can get, but in my opinion, it was much better. I even conducted a blind taste test on Wade and he chose mine!

I know, I've been slacking lately...



Here's a better way to eat your salads and help you stick with your New Year's Resoulution a little longer... eat it in a Pita Pocket.

Mix all your favorite salad mixings in a Whole Wheat Pita Pocket and Enjoy!

Here's what's in mine:

Lettuce (the darker the lettuce, the better it is for you...Iceburg has no nutritional value...)
Tomato
Cheese
Bacon crumbles (the lowfat kind from a package)
Parmesan crutons
Salad Toppins
Broccoli
Cucumber
Sliced ham and turkey
Bellpepper
Light Ranch

You could also add:

Chopped boiled eggs
chicken
feta/blue cheese crumbles
Vinegar/Oil
Onions
Olives
Peppers


Taylor said they're his favorite type of "sandwich!"

This time of year these type of recipes are essential - and oh so yummy. You can take this dish to office parties, family get togethers, or just have it around for a quick and easy supper at home when you have a busy day wrapping presents.

I didn't have an exact recipe, so I found one on allrecipes.com that's comparable to how I make it.

1 pound lean ground beef
1 small onion, chopped
1 (1 ounce) package taco seasoning mix
1 (15 ounce) can tomato sauce
1 (15 ounce) can whole kernel corn, drained
2 (15 ounce) cans kidney beans, drained (or black bean drained and rinsed)
6 cups corn chips
1 cup shredded Cheddar cheese
Sour cream



DIRECTIONS

In a skillet over medium heat, cook beef and onion until beef is browned; drain. Place beef mixture in slow cooker with taco seasoning, tomato sauce, corn, and beans.
Cover, and cook on Low 2 hours. To serve, put soup in bowl, top with cheese, a handful of cornchips, and a dollop of sour cream.

Note: If you need this quick, you can cook it in a stock pot over high heat for 30 minutes - done!
Also, I use about 1/2 a can of corn (actually, I buy the frozen kind in a bag so I don't waste any....)

1 cup olive oil
2 medium onions, sliced
18 cloves garlic, thinly sliced (I used 2 spoons of minced garlic in water)
1 tablespoon chopped fresh rosemary (I used dried)
1 tablespoon chopped fresh thyme (I used dried)
6 chicken thighs
2 tablespoons olive oil
Kosher salt and ground black pepper
1 cup red cherry tomatoes
1 cup tiny yellow pear tomatoes (I added extra red, didn't have these)
4 sprigs fresh rosemary (I used dried)
4 sprigs fresh thyme

1. For the marinade, in a medium bowl combine the 1 cup oil, half of the onions, half of the garlic, the 1 tablespoon rosemary, and the 1 tablespoon thyme.

2. Place chicken in a resealable bag set in a shallow bowl. Pour marinade over chicken. Seal bag. Marinate the chicken in the refrigerator for 24 hours.

3.Preheat oven to 350°F. In a large heavy roasting pan heat the 2 tablespoons oil. Once the oil is hot, remove the chicken from the marinade, discarding the marinade. Season the chicken with salt and pepper. Place the chicken in the roasting pan, skin side down. Sear the skin for 3 minutes. Turn chicken over and cook for another 4 to 5 minutes, adding the remaining onions and garlic, all the tomatoes, and the rosemary and thyme sprigs. Transfer pan to the oven and roast for 15 to 20 minutes or until chicken is cooked through (180°F).

Note: This garlic chicken is great served over brown rice or with sauteed broccoli.

Courtesy G. Garvin "Dining In," Meredith 2008

I served this yummy chicken with broccoli casserole and salad.

1 pound boneless pork loin (I used beef)
3 tablespoons cornstarch
3 tablespoons vegetable oil (I used EVOO)
1 bunch scallion, trimmed and sliced
4 cloves garlic (I used 2 spoons of garlic minced in water)
2 eggplants (I used 1 large)
1 red bell pepper (I used green)
1 cup chicken broth
1/2 cup store bought stir fry sauce

1. Cut the pork into 1/4 inch thick slices, then cut the slices into 1/4 inch slivers. Toss with 2 tbsp cornstarch.
2. In a large skillet, heat 1 1/2 tablespoons oil over medium-high heat. Add scallions and garlic; cook, stirring, until golden, about 2 mins. Add the pork and cook stirring until no longer pink, about 3 mins. Transfer to bowl.
3. Add remaining 1 1/2 tablespoons oil to the skillet, add the eggplant and cook, stirring, until slightly softened, about 3 mins. Add the bell pepper, cook until crisp tender. In a small bowl, stir together chicken broth, stir-fry sauce and remaining 1 tbsp cornstarch; pour over vegetables and cook, stirring until sauce is thickened, 1-2 minutes. Return the pork mixture to the skillet and stir until heated through, 1-2 minutes.

TIP - You can skip the store bought stir fry sauce and mix 1/4 cup soy sauce with 1/2 teaspoon ground ginger.

Serve with rice.

ENJOY!

Has another Sunday come on gone already??

My mom cooked this when I was little, I have no idea where the idea came from... Mom? As a kid I loved this meal; now as a busy mom myself, I love that it's 3 ingredients, 1 pan and done! ...and it tastes good!


Start frying your sausage first, after you stir it the first time add your potatoes. Chop cabbage and add it and cover. Stir occasionally to keep everything from sticking. Cook about 20 minutes or until everything is done. (The potatoes are soft and the cabbage is soft)

This recipe came from me wanting chicken fajitas, but not having all the ingredients... So the wheels started turning for some sort of Mexican dish with the stuff I had on hand.

Chicken Breasts (how ever many your family needs)
Taco seasoning (I buy the huge bottles from Sam's, I guess it would take maybe 1-2 of the small pkgs, depending how many breasts you're cooking. You want enough to coat the breasts)
Chunky Salsa
Cheese

Minute Rice
Cumin, to taste (be generous, it gives it that good Mexican flavor)
1 - 2 cans of Rotel, to taste - do not drain
Garlic, minced to taste
Onion, diced to taste
Yellow Corn, to taste

We had some yummy and easy stuffed bell peppers tonight. My mom used to make these and they were sooo good. Mine are a little different, I use Ragu and I think she used tomato sauce and spices and stuff to make it taste like Ragu. = )

This recipe meets all the requirements: Yummy, family friendly (I'll explain how), budget friendly, quick and easy, oh yeah and healthy.

I didn't take the time to measure. But really, you just cook as much as your family needs. I cook 3 peppers and 1 1/2 cups of rice for my family of 3 eaters. with a side of Similac for other 3

Stuffed Green Bell peppers

Medium/Large Size Bell peppers
Hamburger meat or ground turkey (I use 1lb)
Ragu (about 1/2 the jar)
Minute Rice (1 1/2 cup fills 3 med bell peppers with a little left over)
Minced Garlic
1/4 of a large onion diced
Mozzarella Cheese and/or cheddar cheese

Preheat oven to 375. Wash and cut the top off of the bell peppers, clean the inside. Boil water and add rice, cover. Let sit for 5 minutes. Cook meat, onion, and garlic. Drain. Add rice to meat and pour in Ragu until it's all covered but not drowning in the sauce. Stuff in bell pepper, top with a little extra sauce, pop in the oven for 20 minutes. Add mozzarella/cheddar cheese, cook another 5 minutes or until melted.

Serve with salad (or whatever). I use the extra pepper from the top portion that you discard to add flavor to the salad.

Taylor doesn't like the bell pepper. So I take the extra rice mixture with a little mozzarella cheese for him. He says it taste just like 'mis-ghetti.' He even got me to add some 'papa-john' cheese to it. You may call it Parmesan cheese, but in Taylor's vocab, it's papa-john cheese.

Wade requested both mozeralla and cheddar tonight... Yum!

This is Taylor's without the pepper

I have lots to add about out mini summer adventure, but I'll have to do that later tonight when I'll have more time. For now, here's the recipe of the week, taken straight from a box of Bisquick and it is YUMMY!

Ultimate Chicken Fingers

6-8 Chicken fingers (cut from a boneless skinless breast or ready packaged)
2/3 cup Bisquick Mix
1/2 cup grated Parmesan cheese
1/2 tsp salt or garlic salt
1/2 tsp paprika
1 egg slightly beaten
3 Tbsp butter, melted

Heat oven to 450. Line cookie sheet with foil; spray with cooking spray. Mix Bisquick mix, Parmesan cheese, salt and paprika in a Ziploc bag.

Dip chicken in egg, then shake in Ziploc bag until covered evenly.

Bake 12-14 minutes, turning halfway through baking time. Cook until no longer pink in the center.

I told you all how I don't follow recipes well. This is the recipe I used, but I just poured and dumped and added spices and seasonings from the cabinet until I thought it all looked good. So, I would encourage you to make it your own as well. I made some Macaroni and cheese and a salad to go with the fingers.

Ok, I didn't like how that turned out. The layout of the smilebox recipe page that is...The recipe itself is de-lish!

The recipe, by the way, is a combination of recipes I've found as well as things I added in myself after each time I've cooked it. If I ever copy a recipe, the credits will be listed. I always 'play' with recipes, never follow them exactly, and I don't measure or time things. So, when giving recipes to friends I often guess the cook time and amounts of ingredients..Or I say things like, 'cook until it's done'- 'add liquid and stir until it looks "right."' I get that from my Mom.

Anyways, I'm trying my best. I've heard from lots of you that you'd like me to post recipes. So help me out by leaving comments to let me as well as others know what you think, or ideas that you have to make the recipe even better! Comments also let me know that you are still enjoying and finding the recipes useful.

Since the last post didn't post as I wanted it to and it's too small to view, here's the recipe again.

Chicken Broccoli Fettuccine Alfredo

1/2 a box fettuccine noodles
1 can cream of mushroom soup (98% fat free)
6 ounces shredded parmesan cheese
1/2 cup of milk (2%)
6 chicken strips, washed and cubed
Frozen broccoli florets (add to taste)
Minced garlic and pepper (add to taste)

Boil water for noodles, Sauté chicken cubes in a little extra virgin olive oil and minced garlic. About 5 minutes before noodles are done, add frozen broccoli to water, cook with noodles remainder of the time. Drain noodles; combine mushroom soup, milk, and parmesan cheese. Simmer 5-10 minutes until thick. Top with more cheese if you'd like.

Even if you don't like mushroom soup, you'll like this! The cheese combines to make it a creamy alfredo taste. However, a less healthy, but tasty alternative is a block of Philadelphia cream cheese in place of the mushroom soup. For an even richer sauce, you can exchange heavy cream for the milk.

ALSO - this post has a label. That means you can click the label and it will pull up all the post I've written and assigned that label. So, if you want to cook something from a recipe you read here, but it was a while back that I posted it, you can come here, find a 'Sundee Supper'label on any post, click it, and it will pull up all the previous posts that had that same label.