Food goodness

One of L's most requested dinners, and a good way to use up extra squash. You can use yellow squash as well as zucchini, obvs.  I make some modifications to the original recipe because I found it underseasoned originally, and because something about using ketchup in a recipe is gross (to me; not yucking your yum if you love it). I usually put chili crisp on my own serving of this, too, but the rest of my family does not.  Ooo there's also a crockpot version ; I am going to try this.  Ingredients:  1 lb. Impossible beef (works really well here) or ground turkey or beef 1 chopped onion or 2 shallots 2 t paprika  2 t garlic powder dash of oregano or pizza seasoning  1 pound short cut pasta 2 medium zucchini, grated but not drained 2 c broth or Better than Bullion with water 1 1/2 cups milk (use what you drink) 1 c shredded cheddar cheese 1 tablespoon tomato paste (original recipe called for ketchup)  In a large pot, heat some olive oil and brow...

This is barely a recipe — just the way I’ve started to make ravioli bc L always asks for it, but I really don’t like boiling it, and I want to put some extra cheese and meat/fake meat with it to make it a little heartier.   Saute a pound of meat product of your choice. Add a chopped onion, some garlic, and whatever spices you like in your pasta sauce — oregano, Italian seasoning, garlic powder, whatever. You can also add some spinach or chopped tomatoes or other veggies, but make sure you cook it down a lot bc you don’t want watery sauce.    Take a large casserole dish and spread a little sauce on the bottom. It can be plain jarred marinara or your own sauce from frozen or whatever. Add the rest of the jar or container to the meat mixture   Put down a single layer of refrigerated raviolis. (I think you can do it with frozen, but I’ve never tried.) You should have at least 3 small packages of these. Spread a layer of sauce over it.  Spread a layer of mozzarella c...

This is a delicious late summer dinner , and a one-pot meal at that, if you're willing to turn on your oven. I tweaked a lot of the amounts in the original recipe — the biscuits get really puffy and there weren't enough veggies the way it was written imo. Also for the record, I've tried adding zucchini to this but I don't recommend. INGREDIENTS    3 pints  cherry tomatoes, not cut, any kind (you can also chop big tomatoes in here but take out the pulp and seeds so it doesn't get too watery) 6   ears' worth of fresh corn kernels 1   bunch green onions whites and greens, chopped handful of fresh basil, chopped For the biscuits: 1½   cups  AP  flour 2 1/2   teaspoons   baking powder 3/4   cup   shredded cheddar or swiss cheese, or probably anything a little sharp is fine 3/4   cup  milk with a splash of vinegar or lemon juice (recipe calls for  buttermilk but I haven't been able to tell a difference) ⅓   cup ...

This is my Rhinebeck friend E’s recipe. It makes two big baking dishes or trays — one for you, one for the freezer or someone else who needs it. Boil 2 boxes of pasta until it's not quite done, then drain. Mix 4 eggs, about 15 oz  sour cream, about 2.5 lbs of shredded cheese (yes that’s pounds and not cups). In my experience, sharp cheddar should make up at least half of that.  Sprinkle on some more cheese (I usually put some shredded Parm in this part) until covered. Add the hot pasta. Bake at 350 until it’s golden, at least half an hour. 

This can be done with the no-boil noodles or noodles you ARE supposed to boil, but you're a rebel like that. And you can double this recipe if you want to freeze one. Preheat oven to 375. Get a jar or about 24 oz. of premade sauce -- you can't skimp on the sauce, because it cooks the noodles. Get some fillings -- sauteed spinach and onions and mushrooms, cooked sausage, etc. Combine one egg, a 16 oz container of part-skim ricotta, about a cup of shredded or diced mozzarella, 1/4 c Parmesan, a big dash of oregano or Italian seasoning.  Start layering with sauce in the bottom of the dish first: Sauce Uncooked noodles in a single layer Egg mixture Other fillings Make sure to end with sauce Cover with foil and bake for an hour.  Take the foil off, sprinkle on more mozzarella and/or Parmesan, and bake 10 more minutes uncovered.

adapted from:  Skinnytaste Ok, so I looked at this recipe and then made a lazy version with different veg that I needed to use up from the CSA box.  So, basically I just baked one med-size spaghetti squash, scooped out the strand, put that in a bowl.  Then I chopped up some portobello caps and roasted those in the oven, and then added that to the squash.  Then I made a cheese sauce - didn't measure, just roux, milk, shredded cheese, pinch of aleppo pepper, a couple of twists of TJ's spice blend with sea salt, black pepper, onion and garlic.  Then I chopped up some baby swiss chard, threw it into the cheese sauce to wilt for a few minutes, and then I added the cheese sauce to the squash and mushrooms, and stirred the whole thing together.  That's where I stopped, but the original calls for baking the whole thing with some parmesan on top.  I'm sure that's even more delicious, but I didn't have the time or energy for that.  Anyway, here's the ori...

Based on this recipe , with some fairly substantial modifications. I've made it once with the blueberry sauce and once without, and I think it's actually better with just plain maple syrup on top. You could make this right before eating it, of course, but letting it sit overnight helps everything meld together. Ingredients: A loaf and a half of challah (the best way) or a substantial amount of any kind of bread One package cream cheese (you can use reduced fat, but the regular kind melts better) A pint of fresh blueberries or a few handfuls of frozen 8 eggs 1/2 to 1 c milk 1/2 c maple syrup dash of vanilla dash of cinnamon Grease a 9x13 glass baking dish. Cut the cream cheese into little squares. Tear the bread into bite-sized pieces and layer them in the dish with the cream cheese and blueberries, distributing things somewhat evenly. Whisk together the eggs, milk, syrup, vanilla and cinnamon. Pour it over the casserole a little at a time, making sure it...

This has officially replaced the old way I used to make this meal , because this way is easier and better. That is all. Up to two lbs. peeled, seeded butternut squash, cut into 1/2-inch cubes 2 large onions, cut into 3/4-inch pieces 1 teaspoon freshly grated nutmeg Salt Freshly ground black pepper Some tablespoons olive oil 8 ounces dried corkscrew-shaped pasta, such as fusilli or rotelli 1 1/2 cups low-fat ricotta cheese 4 to 6 tablespoons grated Parmesan cheese Preheat the oven to 375 degrees. Line a large rimmed baking sheet with heavy-duty aluminum foil and spray with olive oil or cooking spray. Oil the baking sheet and spread out the squash and onions in a single layer. Grate nutmeg over everything, sprinkle with salt and pepper, and spray or drizzle with olive oil. Roast for 25 to 30 minutes, until the squash is tender and the onion has browned lightly. Remove the vegetables from the oven; reduce the temperature to 350 degrees. While the vegetable...

An answer to the age-old question: Yes, you can use salsa instead of enchilada sauce. Both of them have basically the same ingredients, but enchilada sauce is a little more processed and/or labor-intensive to make yourself. Most of the ingredients in these enchiladas are things you might just have lying around, so salsa seems to go with that. And the filling is healthy and protein-tastic, but it gives that creamy yum you want with Mexican food. Loosely based on these vegetarian enchiladas . 2 T olive oil 1 onion, diced 2 cloves of garlic, chopped 2 jalepenos, de-seeded and chopped dash of red pepper flakes 1 T cumin a big handful of cilantro, washed and chopped 1-10oz package frozen chopped spinach, thawed and excess water squeezed out 1 container (about 6 or 8?) large mushrooms, sliced 1 cup whipped lowfat cottage cheese (if you have regular cottage cheese, drain it first)  1/2 cup plain Greek yogurt 1 can black beans, drained and rinsed 8 corn tortillas 1 jar s...

This is sort of like savory bread pudding, and I'm confused about why the original recipe made the directions sound very very complicated, when it's really like "cook stuff and layer it in a pot and bake it for a long time." 8 medium thinly sliced yellow onions Up to 1/2 cup mild-tasting olive oil 6 cloves garlic, thinly sliced Salt 2 pounds Swiss chard (thick ribs removed), cut into 1-inch-wide ribbons 10 ounces day-old chewy peasant-style bread cut into rough 1-inch cubes Up to 4 cups chicken stock 6 ounces cheddar, coarsely grated [the recipe calls for Gruyère] 1. In a large saucepan or skillet, heat some oil and lightly brown the onions, stirring occasionally, for about 5 minutes. Reduce the heat to low and stir in the garlic and a few pinches of salt. Stew, stirring occasionally, until the onions are a pale amber color and tender but not mushy, another 20 minutes or so. If at any point the onions look as if they may dry out, cover them to trap ...

Kind of the ultimate comfort food. As usual with the Pioneer Woman , this doesn't exactly qualify as health food, but I used all low-fat dairy products and soy crumble, and it still tasted great. We ate it with roasted brussels sprouts , which were an excellent complement. Ingredients: 1-1/4 pound ground chuck [I specifically chose this recipe because I had a package of soy crumble and couldn't tell if it was going to be disgusting, so I wanted to disguise it in a dish with a lot of strong flavors...] 1 can 15-ounces tomato sauce [I used half a jar of leftover tomato sauce] 1/2 teaspoon salt freshly ground black pepper 8 ounces of e gg noodles 1/2 cup sour cream 1 1/4 cup small curd cottage cheese 1/2 cup sliced green onions 1 cup grated sharp cheddar cheese Instructions: Preheat oven to 350 degrees. Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then sim...

I'm generally not a fan of tuna (or of casseroles, really), but this is really good. I've already made it twice in the last month or so. Hearty and comfort-food-tastic. I also love the website it comes from, Gina's Skinny Recipes . She does great modifications, and includes WW points for every recipe. Ingredients: 6 oz no yolk noodles (you can use Ronzoni Healthy Harvest, or brown rice pasta for gluten free) 1 tbsp butter 1 medium onion, minced fine 3 tbsp flour (gluten free use rice flour) 1 3/4 cups fat free chicken broth 1 cup 1% milk 1 oz sherry (optional) [I threw in some white wine] 10 oz sliced baby bella mushrooms 1 cup frozen petite peas (thawed) 2 (5 oz) cans tuna in water, drained 4 oz 50% reduced fat sharp cheddar [I used 2% Cracker Barrel] butter flavored cooking spray 2 tbsp parmesan cheese [yeah, you need more than that] 2 tbsp whole wheat seasoned breadcrumbs [I used panko] Directions: Cook noodles in salted water until al dente, or slightly undercooked by 2...

I love a good casserole. I love sticking everything into one pan and putting it in the oven, doing something else -- and then pulling out a perfectly wonderful dinner. Ernie made this a couple of weeks ago, and it was really good. You should make it. from Cheap Healthy Good (my new favorite cooking blog) 1 can (14-1/2 oz.) diced tomatoes, undrained 2 cloves garlic, minced 1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken (they make a low sodium kind. buy that) 1/2 cup water 1 lb. boneless skinless chicken breast, cut into pieces 1 tsp. dried basil leaves 1 cup part-skim Shredded Mozzarella Cheese Preheat oven to 400°F. In a medium mixing bowl, stir together tomatoes (with liquid), garlic, stuffing mix, and water until stuffing mix is just moist. Set aside. Arrange chicken in a single layer in a 13x9 baking dish. Top evenly with basil and cheese. Top again with stuffing mixture. Bake about 30 minutes, until stuffing is browned and chicken is fully cooked. Serve.