Week 64, Recipe 2: Spicy Kale Lasagna

NOTES

• Recipe modified from Annie's Eats
• I recently said on Facebook that I'd never made anything with kale that I would make again in a hurry. But this lasagna recipe is a keeper. I like that it's meat free but you could add some cooked sausage in with the kale layer if desired.
• Make the night before and leave in fridge until ready to bake. Or make and freeze, then put it in your oven frozen and set your timer before you leave. Make 2 pans while you're at it so you have one for later!
• My kids ate this, kale and all, with no complaints and enjoyed it! It's not too spicy for kids. In fact, I increased the red pepper to 1 1/2 tsp to give the sauce a little more flavor.
• I'm not sure this would be as good with store-bought sauce. It doesn't take much to make this sauce and it's really good! Make it ahead of time if you want for a quicker prep later.

INGREDIENTS

• 1 lb kale, spines removed
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp red pepper flakes
• 2 tsp Italian seasoning
• 28 oz can crushed tomatoes, (preferably with basil or herbs
• 1 small can tomato sauce
• Chopped fresh basil (a small handful will do), optional
• 2 tsp salt, divided
• 4 c. cottage cheese (ricotta would also work well or you could use a mixture of both)
• ¾ c. grated Parmesan cheese, divided
• 2 c. shredded mozzarella cheese, divided
• ¾ tsp. pepper, or more to taste
• 16 noodles cooked al-dente and rinsed with cool water

DIRECTIONS
1.To prepare the kale, bring a large pot of salted water to boil. Add the kale to the pot and boil for 2 minutes then drain and rinse with cold water until cool enough to handle. Give the kale a spin in the salad spinner (if you do not have a spinner, wrap the kale inside a clean kitchen towel and wring out as much excess liquid as possible)
2. Chop the kale, season with salt and pepper, and set aside.
3. To make the tomato sauce, combine the oil, garlic, red pepper flakes, Italian seasoning and 1 teaspoon of salt in a cold saucepan. Heat over medium-high, stirring frequently. Let cook for 30 seconds once bubbling then mix in the crushed tomatoes and tomato sauce, reduce heat and let simmer 15-20 minutes. Add more salt and pepper to taste and fresh basil, if using.
4. To make the cheese mixture, strain all of the liquid out of the cottage cheese (use a fine mesh strainer and stir cottage cheese in strainer to let the liquid run out). Mix in ½ cup of the Parmesan, 1½ cups of the mozzarella, 1 teaspoon salt and the pepper.
5. Preheat the oven to 375. To assemble the lasagna, spray a 9 x 13-inch baking dish and add a thin layer of the sauce to the bottom. Cover with a layer of noodles, then half of the cheese mixture, half of the kale, and half of the remaining sauce. Add another layer of noodles, the remaining cheese mixture, and the remaining kale. Top with the remaining noodles, then the remaining sauce.  Sprinkle with the remaining ½ cup mozzarella cheese and ¼ cup Parmesan.
6. Bake for 45 minutes, until bubbly and browned.  Let stand at least 15 minutes before slicing and serving to let extra liquid absorb.

Week 63, Recipe 2: Creamy Sausage and Tomato Penne

NOTES

• Recipe modified from the blog From the Girl Who Ate Everything
• My husband asked me to make this again soon!

INGREDIENTS

• 1 lb ground sausage (regular Italian or spicy would be fine - turkey or pork)
• 1 c. chopped onion
• 3 cloves garlic, minced
• 1 16 oz can Italian style diced tomatoes
• 1 8 oz can tomato sauce
• 1 c. heavy cream
• 5-6 big leaves of fresh basil, chopped
• 12 ounces penne pasta
• Grated Parmesan for topping
• Salt and pepper to taste

DIRECTIONS

 

1. Cook the pasta in salted water just until al dente, according to package directions.

2. While pasta is cooking, cook the sausage in a large skillet until starting to brown, breaking it up and stirring every so often. Then add 1/4 c. water and cover the skillet until the water starts to simmer. Turn down heat a bit and stir every so often until the water has evaporated and the sausage is cooked through.

3. Add the onions and garlic to the sausage and saute for a few minutes.

4. Add the can of diced tomatoes and the tomato sauce and bring to a low simmer.

5. Add in the cream and bring to a low simmer for a few minutes.

6. Stir in the fresh basil and then mix the pasta in with the sauce. Top each serving with some Parmesan cheese if desired.

Week 62, Recipe 2: Creamy Tortellini & Spinach Bake

Photo from What a Dish!

NOTES

• This was really good. The creamy sauce bakes into the pasta and the bacon adds a nice flavor. We all ate it up! Double the recipe below for sure as a 8x8 inch casserole was NOT enough! 
• Modified from What a Dish! website

INGREDIENTS

• 1 pkg (16 oz) cheese tortellini 
• 4 strips bacon
• 3 cloves garlic, minced or finely grated
• 2 tbsp flour
• 2 c. milk
• ¾ tsp salt
• ⅛ tsp black pepper
• 1 1/2 tsp dry basil
• ¼ tsp red pepper flakes 
• juice of half a lemon - about  1 1/2 - 2 tbsp
• 1 package frozen spinach, cooked according to package directions and squeezed of excess liquid once cooled
• ¾ c. grated mozzarella cheese, divided
• ¾ c. grated Parmesan cheese, divided

DIRECTIONS

1. Preheat oven to 350. 
2. Cook tortellini according to package instructions and drain. Do not over cook or it will get mushy.
3. Cook bacon until crisp in a skillet at medium-high heat. Remove bacon from pan with slotted spoon and set on paper towels to drain then crumble when cooled. Reserve two tablespoons bacon drippings in pan and discard the rest. 
4. Reduce heat to medium low and add garlic to pan. Cook until fragrant and tender, about 1 minute. Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth. Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer. Add lemon juice to sauce and continue to stir until thickened, 2-3 minutes. Remove from heat.
5. In a large pot or bowl, gently mix the cooked tortellini, half of the crumbled bacon, spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese with the sauce. Place pasta mixture in an 8×8 or 9×9 (or similar sized) baking dish and top with remaining 1/4 cup mozzarella and 1/4 cup Parmesan and extra crumbled bacon.
6. Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout. Remove from oven and cool for 10 minutes before serving.

Week 61, Recipe 3: Make-ahead Sausage & Cheese Ravioli Bake

Photo by Taste of Home

 

NOTES:

• I currently work on Wednesdays and Fridays so am always looking for make-ahead recipes for those two days. I assembled this easy casserole on a Tuesday evening in about 15 minutes then froze. On Wednesday morning before I left for work, I put the frozen casserole into the oven and set the timer for it to cook and be ready at 5:15 when my husband comes home with the kids. We'll be making this again, it was so easy and good.
• Next time I'll probably add a package of frozen spinach, cooked & drained to get some more veggies.
• I'm labeling this post both as "Pork" and "Vegetarian" because you can easily leave out the sausage and still have a delicious entree. Add spinach, sauteed mushrooms, etc. if desired.
• Recipe modified from Taste of Home
• Like all freezer recipes, while you're at it double the recipe and make two of these so you'll have one to freeze and pull out later! You'll be glad you did on that busy weeknight a month from now.

INGREDIENTS

• 1 25 oz. package frozen cheese ravioli
• 1 lb Italian sausage (breakfast or spicy)
• 1 15 oz. container ricotta cheese
• 1 egg, lightly beaten  
• 1 tsp dried basil
• 1 tsp Italian seasoning
• 2 jars spaghetti sauce (look for one with low sugar - bottles sauces tend to add unnecessary sugar!)
• 2 c. shredded Italian cheese blend
• See my "NOTES" above about adding frozen spinach, sauteed mushroom, etc. if desired

DIRECTIONS

1. Cook the sausage in a large skillet over medium heat until no longer pink; drain (see my TIP below recipe for cooking sausage).
2. In a large bowl, combine the ricotta cheese, egg, basil and seasoning.
3. Cook ravioli according to package directions then drain.
4. Spoon about 1 1/3 c. spaghetti sauce into a lightly greased 13 x 9-inch casserole dish. Layer with half of the ravioli and sausage. Spoon all of the ricotta mixture over sausage and top with 1 1/3 c. sauce. Layer with remaining ravioli and sausage. Spread remaining sauce over top and sprinkle with cheese.
5. Bake covered for 30 minutes at 350. Uncover and bake 5-10 minutes longer. Let stand 10 minutes before cutting.

 

 

SAUSAGE COOKING TIP:

When I cook sausage, I like to cook it for a few minutes in a little oil (or spray pan with spray oil) while breaking it up with a flat wooden spoon. Then I add about 1/3 c. water to the hot skillet and get that water simmering, while continuing to break up sausage. The water helps cook the inside of the sausage before the edges get too brown. Once the water has evaporated, let the sausage cook a bit longer to get the edges just slightly browned. This works well for crumbled sausage as well as sausage links.

Week 60, Recipe 4: Baked Mac & Cheese

NOTES

• This was really good. I should've had made two and froze one for later.
• From Mennonite Girls Can Cook blog

INGREDIENTS

• 16 oz dried pasta - rotini or fusilli  
• 2 c. freshly grated (it works better than the pre-grated stuff) sharp cheddar cheese
• 1 c. cottage cheese
• 1/4 c. grated Parmesan cheese
• 1/4 c. butter
• 1/4 c. flour
• 1/2 tsp salt
• 4 c. 2% milk
• 1 c. panko bread crumbs
• 2 tbsp melted butter

DIRECTIONS

1. Bring a large pot of water to a boil and add in 1 tbsp salt.
2. Boil the pasta a minute or so shy of the cooking time or until just barely tender. Rinse with cool water and set aside in a large bowl.
3. Melt the butter in a saucepan on the stove. Whisk in the flour and salt and stir until smooth. Add a little milk, whisk until smooth and repeat until all the milk has been added. Cook and stir over medium heat, stirring at one minute intervals until the white sauce is thick and bubbly.
4. Remove from heat and add the cheeses. Pour over the pasta and mix gently.
5. Turn into a greased 13x9 inch casserole dish.
6. Combine the bread crumbs with the  2 tbsp melted butter and sprinkle over the pasta.
7. Bake uncovered in a 375 oven about 30 minutes or until nicely toasted on top and bubbly around the edges.

Week 60, Recipe 5: One-pot Greek Chicken with Pasta

NOTES

• This was delicious and I love a one-pot meal! The picture isn't great (blame it on the flash) but this is a dish you'll want to make again!
• A recipe I wrote down on a piece of paper from Cooking Light

INGREDIENTS

• 1 lb whole wheat angel hair pasta
• 1 tbsp olive oil
• 2 boneless, skinless chicken breasts, sliced in half cross-wise to make thinner then cut into 2 or 4 pieces each (you should then have 4 breast-sized pieces that you cut into two or 4 pieces each)
• 1 large red onion, chopped
• 1 yellow pepper, chopped
• 1 lemon, squeezed for juice
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 2 14.5-oz cans Italian-style diced tomatoes
• 3/4 c. feta cheese, crumbled
• salt and pepper to taste

DIRECTIONS

1. Heat oil over medium-high heat in a large dutch oven or pot. Add chicken to pan and saute, 3 minutes or so on each side until starting to brown a bit.
2. Add onion, pepper, lemon juice, basil, oregano and tomatoes, and 1/2 tsp salt and pepper to pan and stir well. Cover, reduce heat and simmer 25 minutes. Taste and add more salt and pepper as needed.
3. While chicken and sauce simmer, cook pasta according to directions until just tender and drain.
4. Remove chicken from heat. Serve chicken and sauce over a bed of pasta. Sprinkle with cheese.

Week 57, Recipe 5: Grilled Chicken Pasta Salad

NOTES

• This tastes like summer and made for great leftovers for lunch the next day.

INGREDIENTS

• Dressing:
• 2/3 c. olive oil
• 6 tbsp fresh lemon juice
• 1/4 c. red wine vinegar
• 3 garlic cloves, minced
• 3 tbsp fresh oregano, minced or 1 tsp dried
• 2 tsp Italian seasoning
• 1 tsp. salt and pepper (or more, to taste)
• Salad:
• 1 lb chicken breast, marinated in Cesar salad dressing for 2+ hours then grilled and sliced into strips
• 16 oz. pasta of choice
• Whatever veggies you have on hand such as:
• 1 1/2 c. grape tomatoes, halved
• 1 cucumber, peeled and chopped
• several carrots, sliced thin
• 1 bunch green onions, chopped or 1/2 red onion, chopped
• 2 bell peppers, any color, seeded and chopped
• several large handfuls baby spinach
• 12 oz. feta cheese, crumbled
• about 20 Greek olives, pitted (optional)
• 5-10 pepperoncinis, chopped (optional)

DIRECTIONS
1. Whisk (or shake in a mason jar with a lid) oil, lemon juice, vinegar, garlic, oregano, salt, and pepper until combined. Set aside.
2. Cook pasta according to directions on box. Rinse with cold water.
3. In a very large bowl combine pasta, veggies, and feta, and olives and pepperoncini (if using).
4. Pour dressing over salad and toss to coat. Cover and refrigerate 2 to 3 hours to allow flavors to blend. Serve with grilled chicken.

Week 55, Recipe 2: Pesto Pasta Bake

NOTES

• This is one of two recipes that uses pesto this week so be sure to make both recipes if you're buying the pesto (you won't need it all for one). Or double this pasta dish to use all the pesto and have one in the freezer for later!
• Original recipe from Food & Wine

INGREDIENTS

• 1/2 pound pasta (penne, rigatoni, etc.)
• 2 tbsp cooking oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 c. canned crushed tomatoes in thick puree
• 1/4 tsp salt
• 1 bay leaf
• 1/2 tsp fresh-ground black pepper
• 1 c. ricotta cheese
• 1 1/2 c. grated mozzarella cheese
• 1/3 c. grated Parmesan cheese
• 1/4 c. store-bought or homemade pesto

DIRECTIONS

1. Heat the oven to 350°. Oil a casserole dish (round or square).
2. Cook pasta two minutes prior to 'al dente' according to package directions. Drain. Rinse with cold water and drain again thoroughly.
3. In a medium saucepan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomatoes, salt, and bay leaf. Bring to a simmer over moderate heat and cook until very thick, about 10 minutes. Stir in 1/4 teaspoon of the pepper. Remove the bay leaf.
4. In a small bowl, combine the ricotta, 1 cup of the mozzarella, about half the Parmesan, the pesto, and the remaining 1/4 teaspoon pepper.
5. Put half of the cooked pasta into the prepared baking dish and top with about a third of the tomato sauce. Spread the ricotta mixture on the sauce in an even layer. Cover with the remaining pasta and then the remaining sauce. Top with the remaining 1/2 cup mozzarella and the remaining Parmesan.
6. Bake until bubbling, about 30 minutes. Let sit 10 minutes before cutting.

Week 54, Recipe 5: Baked Spaghetti

NOTES

• This recipe freezes well so make another pan while you're at it to have for later!
• Add sauteed veggies if you'd like!

INGREDIENTS

• 16 oz spaghetti
• 1 lb ground beef (or sausage, or a mix of both)
• 1 medium onion, chopped
• 1 jar (24 oz) spaghetti/marinara sauce
• 1/2 tsp salt
• 2 eggs
• 1/3 c. grated Parmesan cheese
• 5 tbsp butter, melted
• 2 c. cottage cheese
• 4 c. shredded mozzarella cheese

DIRECTIONS
1. Cook beef and onion in a large skillet over medium heat; drain. Meanwhile, cook spaghetti according to package directions, then drain.
2. Stir in spaghetti sauce and salt into meat.
3. In a large bowl, beat egg, Parmesan, and butter. Add spaghetti noodles and toss to coat.
4. Place half of the spaghetti mixture into a greased 13x9-inch pan. top with half of the cottage cheese, meat sauce, and mozzarella cheese. Repeat layers again.
5. Cover and bake at 350 for about 35-40 minutes. Uncover and bake 15-20 minutes longer or until cheese is melted.

Week 51, Recipe 1: Baked Pasta with Veggies

Not a great pic but this was yummy!

NOTES

• Modified from Cooking Light
• I doubled the recipe below to make a large 13x9 inch pan.
• Make this ahead of time and refrigerate or freeze. I took mine out of the fridge and cooked it covered at 400 degrees for 20 minutes and then uncovered for about 5 minutes. If freezing, thaw in fridge overnight or put in your oven frozen in the morning and set the oven timer.

INGREDIENTS

• 4 ounces uncooked ziti or penne
• 1 tablespoon olive oil
• 3 c. chopped zucchini and/or yellow squash
• 1/2 cup chopped onion
• 2 cups chopped tomato (used diced canned tomatoes if you don't have fresh)
• 2 garlic cloves, minced
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 3/4 teaspoon salt, divided
• 1/8 teaspoon crushed red pepper
• 1/4 cup (2 ounces) part-skim ricotta cheese
• 1 large egg, lightly beaten
• Cooking spray

DIRECTIONS
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Preheat oven to 400°.
3. Heat a large skillet over medium-high heat and add oil to pan. Satue squash and onion for 5 minutes then add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.

Week 51, Recipe 5: Mexican Lasagna

Photo by Taste of Home 

 NOTES

• A recipe that comes together quick and would freeze well too. I made ours the night before and left in fridge until ready to cook. It's a great lasagna recipe because you can use regular lasagna noodles without cooking them first.
• Recipe modified from Taste of Home

INGREDIENTS

•  1 pound ground beef
• 1 can (16 ounces) refried beans (I like the spicy jalapeno kind because it adds flavor but isn't too spicy)
• 1 can (4 ounces) chopped green chilies or 2 fresh Anaheim chilies, chopped
• 1 envelope taco seasoning (or make your own)
• About 1 jar (16 oz) salsa + 2 tablespoons
• 4 cups (16 ounces) shredded Colby-Monterey Jack cheese, divided
• 12 ounces uncooked lasagna noodles
• 2 cups water
• 2 cups (16 ounces) sour cream
• 1 can (2-1/4 ounces) sliced ripe olives, drained (optional, my fam is not a fan so we did without)
• 3 green onions, chopped
• 1 medium tomato, chopped
• 1 avocado, chopped (optional)

DIRECTIONS
1. In a large skillet, cook beef over medium heat (add fresh peppers if using once beef is starting to brown) until no longer pink; drain. Stir in the beans, chilies, taco seasoning and 2 tbsp salsa.
2. In a greased 13-in. x 9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice (ending with cheese).
3. Combine mild salsa and water; pour over top. Cover and bake at 350° for 1 hour or until heated through.
4. Top with sour cream, olives (if desired), onions, tomatoes and remaining cheese. Bake, uncovered, 5 minutes longer. Let stand for 10-15 minutes before cutting. Serve with chopped lettuce on the side and guacamole or chopped avocado.

Week 50, Recipe 4: Roasted Vegetable & Beef Lasagna

Photo by Jennifer Gavic (my picture was blurry)



NOTES

• This was a good lasagna and a great way to use extra zucchini. Makes great leftovers too!
• Freezes well.
• The original recipe, from Southern Living, is vegetarian but I added 1/2 lb ground beef. Either way is good!
• You can roast the veggies ahead of time and refrigerate until you're ready to assemble the lasagna.

INGREDIENTS

• 4 medium zucchini, halved lengthwise and thinly sliced (about 1 1/2 lb.)
• 1 (8-oz.) package sliced fresh mushrooms
• 2 garlic cloves, minced
• Vegetable cooking spray
• 1 medium-size red bell pepper, chopped
• 1 medium-size yellow bell pepper, chopped
• 1 yellow onion, chopped
• 1/2 teaspoon salt
• 1 1/2 cups fat-free ricotta cheese
• 1 large egg
• 2 cups (8 oz.) shredded part-skim mozzarella cheese, divided
• 1/2 cup freshly grated Parmesan cheese, divided
• 1 jar marinara sauce + 1 small can crushed tomoates in Italian seasoning (or with basil and garlic)
• Lasagna noodles (about 8-10 oz) or enough for 3 layers (approximately 12 noodles)

DIRECTIONS

1. Preheat oven to 450°. Bake zucchini, mushrooms, and garlic in pan coated with cooking spray 15-20 minutes or until vegetables are crisp-tender, stirring halfway through. Repeat procedure with bell peppers and onion. Reduce oven temperature to 350°. Toss together vegetables and salt in a bowl.

2. In another bowl, stir together ricotta, egg, 1 1/2 cups shredded mozzarella cheese, and 1/4 cup grated Parmesan cheese. Mix marinara and crushed tomatoes together in another bowl.

3. Spread about 1 1/2 cups sauce in a 13- x 9-inch baking dish coated with cooking spray. Top with 3-4 noodles, about 1 1/2 cups sauce, one-half of ricotta mixture, and one-half of vegetable mixture. Repeat layer again (noodles - sauce - ricotta - veggies) then top with remaining noodles and remaining sauce. Sprinkle with remaining 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan.

4. Bake, covered, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until cheese is melted and golden. Let stand 10 minutes

Week 50, Recipe 5: Ravioli (or pasta) with Roasted Zucchini & Tomatoes

NOTES

• This was packed with flavor! I used cheese ravioli but it would be just as good with a pasta of your choice - penne, linguine, etc.
• I love figuring out ways to use zucchini while it's in season and this recipe did the trick. I used two medium zucchini but could have used 4 medium.

INGREDIENTS

• 1 package frozen cheese ravioli or 16 oz pasta of your choice
• 3-4 medium zucchini, sliced 1/4-inch thick
• About 1 1/2 lbs cherry tomatoes, halved (or left whole if small)
• 3 cloves garlic, minced
• Olive oil
• 1 c. chopped fresh basil
• Salt and Pepper
• Fresh shredded Parmesan, about 1/2 c.

DIRECTIONS
1. Preheat oven to 450 degrees.
2. Toss sliced zucchini and tomatoes with garlic and about 5 tbsp olive oil. Season with salt and pepper and place on a greased baking sheet. Roast 20-25 minutes or until zucchini is lightly browned, stirring once halfway through.
3. Meanwhile, cook pasta according to directions and reserve 1/2 c. cooking liquid. Drain pasta and toss with 1 tbsp olive oil in a large bowl.
4. Remove zucchini and tomatoes from oven and poor reserved 1/2 c. cooking liquid over veggies. Scrape veggies off pan to loosen brown bits. Add veggies, basil and Parmesan to pasta and toss to mix. 

Week 49, Recipe 2: Grilled Sausage, Pasta & Ratatouille

NOTES

• Recipe modified from Sunset.
• Super easy way to use up veggies that you have on hand. Feel free to very the amounts below to suit what you have.
• Make ahead! I made the sauce the night before so all we had to do for dinner was grill the sausage and cook the pasta. Easy!
• I puree the sauce for my 2-year-old so do the same for any young kids or for anyone who prefers smooth to chunky sauce.

INGREDIENTS

• 3 tablespoons olive oil
• 1 onion peeled and diced
• 3 cloves garlic, minced
• Fresh tomatoes, chopped (about 2 lbs) OR 2 cans (14 1/2 oz. each) diced tomatoes
• 8 ounces eggplant, rinsed and diced (about 1 medium eggplant)
•  About 1 teaspoon salt
• About 1/2 teaspoon pepper
• 1 pound red, yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and diced
•  8 ounces zucchini, rinsed, ends trimmed, and diced (about 1 large)
• 8 ounces yellow summer squash, rinsed, ends trimmed, and diced (about 1 large)
• 3/4 cup chopped fresh basil leaves (add oregano and thyme too if you want)
• 16 oz pasta of choice
• 1/2 lb Italian (spicy or regular) sausage links (pork or turkey)

DIRECTIONS
1. In a 12-inch frying pan with sides at least 2 inches tall, or a 5- to 6-quart pan, heat 1 1/2 tablespoons olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes.
2. Add tomatoes (with juice), eggplant, salt, pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft when pierced, about 10 minutes.
3. Stir in bell peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender when pierced, 8 to 10 minutes longer.
4. Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.
5. Grill sausage links and cook pasta according to directions. Let sausages cool slightly then cut into diagonal chunks and serve sauce over pasta with sausage. Sprinkle with Parmesan.

Week 49, Recipe 4: Grilled Chicken and Pesto Cheese Tortellini

NOTES

• Modified from Southern Living
• Frozen cheese tortellini makes this a quick prep recipe.

INGREDIENTS

• 1 large or 2 medium zucchini, cut in half lengthwise (about 1 1/4 lb.)
• 2 boneless chicken breasts (if breasts are thick or thick on one end and thin on the other, place on a cutting board and top with plastic wrap. Use a kitchen mallet to lightly pound out to an even thickness).
• 1 tablespoon Italian herb seasoning or use a combination of herbs from your garden - oregano, basil, thyme, and garlic (either dried or minced)
• 1 (19-oz.) package frozen cheese-filled tortellini
• 1/4 - 1/3 c. pesto
• 2 large tomatoes, seeded and chopped
• Grated Parmesan cheese for topping

DIRECTIONS

1. Preheat grill to 300° to 350° (medium) heat. Sprinkle zucchini and chicken with seasoning.

2. Grill zucchini 4-6 minutes on each side or until tender. I prefer to grill my veggies on a grill pan made to sit on the grill so they don't burn but you can grill them directly on your grates, just watch so they don't overcook.
3. Grill chicken 6-8 minutes on each side or until done. Remove from grill; let stand 10 minutes.
3. Meanwhile, prepare tortellini according to package directions.
4. Chop chicken and zucchini in large bite-size. Toss tortellini with pesto, tomatoes, chicken, and zucchini. Sprinkle with Parmesan if desired.

Week 48, Recipe 2: Fresh Tomato & Basil Pasta

NOTES

• This is fresh and easy! Great for a weekend lunch or dinner or if you are home in time on a weeknight to assemble sauce (it has to stand at room temp for at least 1 hour).
• From Simply in Season

INGREDIENTS

• 4 large garlic cloves, minced
• 2 lbs chopped tomatoes (chop, sprinkle with salt and drain for 30 minutes if you have time in a colander)
• 1/2 c. fresh basil, snipped with a scissors into thin strips or chopped
• 1/4 c. olive oil
• 1 tsp salt
• 1 lb pasta shells, ziti, penne, etc.
• Parmesan or Feta cheese

DIRECTIONS

1. Combine the first 5 ingredients and let stand at room temp for 1-2 hours.

2. Cook pasta according to package directions. Combine hot pasta with sauce. Top with Parmesan or feta cheese.

Week 46, Recipe 2: Pesto & Beef (or Sausage) Stuffed Shells

NOTES

• This recipe freezes really well.
• Recipe modified from Taste of Home

INGREDIENTS

• 20 uncooked jumbo pasta shells
• 1 lb ground beef
• 1 large onion, chopped
• 3 tbsp mixed freshly chopped herbs - thyme, basil, oregano (optional but use if you've got them in your garden!)
• 1 15-oz carton ricotta cheese
• 2 c. shredded Italian cheese blend, divided
• 1/2 c. grated Parmesan cheese
• 1/4 c. pesto
• 1 egg
• 1 jar (26 oz) spaghetti sauce, divided

DIRECTIONS
1. Cook pasta shells just shy of al dente (1 minute less than package directions). Remove, drain and rinse in cold water.
2. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
3. In a large bowl, combine the ricotta cheese, fresh herbs (if using), 1 1/2 c. Italian cheese blend, Parmesan cheese, pesto, egg and half the beef mixture.
4. Spread a layer of spaghetti sauce into a greased 13x9-inch baking dish. Spoon cheese mixture into the pasta shells and place over sauce in baking dish.
5. Combine remaining beef mixture and spaghetti sauce and pour over shells. Sprinkle with remaining cheese.
6. You can freeze this or refrigerate for 24 hours before baking. Bake at 350 for 35 minutes (longer if moving directly from the fridge to the oven) and then uncovered 5-10 minutes until cheese is melted.

Week 46, Recipe 5: Creamy Pesto Pasta

Not a great picture but really delicious!

NOTES

• Recipe modified from Simply in Season
• We added sliced grilled chicken to the recipe. Grilled or sauteed shrimp would also be good.

INGREDIENTS

• 3 tbsp butter
• 1/4 c. flour
• 3 c. milk
• 1 c. pesto
• 1 tsp salt
• 1 lb spaghetti, fettuccine, or linguine
• Grilled chicken (use the pesto to baste while grilling) or shrimp (optional)

DIRECTIONS
1. Cook noodles according to directions.
2. Meanwhile, melt butter in a large sauce pan. Add flour and cook 3 minutes (do not brown). Add milk and bring to a boil. Cook gently 5 minutes.
3. Stir in pesto and salt and remove from heat.
4. Combine drained pasta noodles with sauce and toss until sauce thickens. Taste and adjust salt and pepper if needed.  

Week 45, Recipe 1: Roasted Garden Veggies with Sausage & Pasta

NOTES

• Recipe modified from Taste of Home
• I'm starting to get lots of squash and zucchini so you're going to start to see recipes that use these tasty summer veggies more often.

INGREDIENTS

• 1 package (16 ounces) penne pasta
• 1 small eggplant, peeled and cut into 1-inch pieces
• 1 medium zucchini, cut into 1/4-inch slices
• 1 medium yellow summer squash, cut into 1/4-inch slices
• 1 cup chopped onion
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoon salt, divided
• 1/2 teaspoon pepper
• 1 pound sausage
• 1 can (28 ounces) crushed tomatoes in puree
• 1 tablespoon Italian seasoning or a mixture of fresh basil, thyme, and oregano
• 1 tablespoon brown sugar
• Grated Parmesan cheese

DIRECTIONS
1. In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to a large baking pan coated with cooking spray. Roast at 425° for 20-25 minutes or until tender and slightly browned, stirring once halfway through.
2. Meanwhile, cook pasta according to package directions.
3. While pasta cooks, cook sausage in a large skillet over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning/herbs and brown sugar and 1 tsp salt.
4. Drain pasta; stir in tomato mixture and roasted vegetables. Add more salt and pepper to taste. Sprinkle with cheese.

Week 43, Recipe 2: Easy Homemade Pasta Alfredo with Shrimp

NOTES

• This recipe comes together very quickly and was really tasty.

INGREDIENTS

• 16 oz of noodles - fettuccine or linguine of choice. I had some frozen spinach noodles that I needed to use and they worked great.
• 5 tbsp butter, divided
• 2 cloves garlic, minced (optional)
• 1 tbsp flour
• 2 c. whipping cream
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 c. finely grated Parmesan cheese
• Shrimp - precooked or raw

DIRECTIONS
1. Cook noodles according to package directions.
2. Meanwhile, heat 2 tbsp butter in a frying pan over medium heat. Dry shrimp with paper towels and season with salt and pepper. Cook in butter until pink, turning once (about 4-5 minutes for precooked, 7-10 minutes for raw). Add garlic if using during the last 30 seconds of cooking.
3. In a saucepan, melt remaining butter. Add flour and whisk to mix. Add cream, salt, and pepper and bring to a slow boil then reduce heat. Boil gently for 3-5 minutes until mixture begins to thicken slightly, stirring often.
4. Remove Alfredo sauce from heat and stir in Parmesan. Drain noodles and add to hot Alfredo sauce along with shrimp. Toss to coat. If desired, sprinkle with additional Parmesan.