Cowboy Lasagna

 Once again, another twist on a classic. I love this recipe because it's chock full of meat, just the way my hubby likes it. And the variety of meats give it a great flavor. I also love recipes in a casserole dish because I can make it early in the day, put it in the fridge, then just pop it in the oven. Perfect!!

 

Ingredients:

2T olive oil

1 pound ground beef

1 pound ground sausage (I use Jimmy Dean Regular sausage)

1/2 pound pepperoni, cut into quarters

16oz can diced fire-roasted tomatoes (regular can be substituted if you don't like fire roasted)

12oz can tomato paste

1T dried oregano

salt and pepper to taste

2 garlic cloves, minced

1 small onion, finely chopped

16oz lasagna noodles

16oz ricotta cheese

16oz mozzerella cheese (or any other grated cheese you like. I like to use a medley of mozzerella and cheddar)

1 cup grated Parmesan cheese

Directions:

In a large, heavy skillet over medium heat, add the oil and lightly brown the ground beef and sausage with the onion and garlic. Be sure to keep the meat chunky, not finely separated, while cooking. Add the pepperoni, tomatoes, tomato paste, oregano, salt, pepper and 2 cups water. Bring to a simmer and simmer, uncovered, for 30 minutes. (You can always use your own tomato or marinara sauce here, or use a canned sauce to save time. We all know we need a time saving option every once in a while.)

Preheat the oven to 350 degrees. Bring a pot of water to a boil. Cook the lasagna noodles according to the package directions, drain and then lay out flat on parchment paper or foil so they don't stick.

In the bottom of a 9-by-13-by-2-inch baking pan, spread a layer of the prepared sauce. Top with a layer of the lasagna noodles and the ricotta, mozzarella and Parmesan cheeses. Repeat, ending with the sauce, noodles and cheeses.

Bake until lightly browned and bubbling, about 40 minutes. Allow the dish to stand for 15 minutes before serving. Cut and serve. Enjoy the rustic goodness!!

*From Recipe Diaries

Enchilada Pasta Casserole

I love a dinner that can be confined to a casserole dish. That way I can make it in the morning, stick it in the fridge, and then all I have to do is put it in the oven and dinner is ready! I love enchiladas and pasta, so combining them can only make a delicious combo! Mommy and kid approved

1 lb ground beef (ground turkey can be substituted)

1/2t chili powder

1/4t cumin

1/4t cayenne pepper

5oz cream cheese

1/4 cup sour cream (Greek yogurt can be substituted)

1 (10oz) can red enchilada sauce

1 cup shredded sharp cheddar cheese, divided

1 cup shredded monterey jack cheese, divided

1 cup corn kernels

1 (4oz) can diced green chilies

12oz egg noodles

Preheat oven to 350 degrees. Cook egg noodles according to package directions. In the meantime, in a large skillet, brown ground beef and drain the fat. Add chili powder, cumin and cayenne pepper. Stir to combine. Add cream cheese and stir until melted. 

In a large bowl, combine sour cream, enchilada sauce, half of the cheeses, corn kernels and green chilies. Pour over beef mixture, stir, and let simmer for 2-3 minutes. 

Drain pasta and add it to the beef mixture, making sure everything is coated in sauce. In a large casserole dish or 9x13 pan, pour in pasta mixture and top with remaining cheese. Bake for 20 minutes until cheese is completely melted and bubbly. Enjoy!

*From Table for Two

Pizza Lasagna Rolls

I love a twist on a classic. Who ever thought about putting pepperoni in a lasagna roll? Well, it’s delicious.

It may require a little more time to roll them all up, but guess what…you can do it the day before or even earlier in the day and put it in the fridge until you want to bake it and eat it!! I’d say that’s a successful busy mom dish:)

The kids love it and I love it. Such an outstanding dish and the leftovers are amazing also!

For the Sauce: (You can also just use your favorite marinara sauce if you’re short on time)

1T butter
1t olive oil
2 garlic cloves, minced
1/2 medium onion, diced small
28oz can diced tomatoes
3oz tomato paste
1t dried basil
1/2t dried oregano
1/2t sugar
salt, pepper, red pepper flakes to taste


For the Lasagna Rolls:

10-12 lasagna noodles, cooked, drained and laid out on wax paper
2 cups pizza sauce from above
1 egg, slightly beaten
1 1/4 cups ricotta cheese
1 1/2 cups mozzerella cheese, divided
3/4 cup parmesan cheese, divided
1/4 cup fresh parsley (or 1T dried)
1/4t pepper
50-60 slices pepperoni (3oz), cut into quarters

Directions for the Sauce:

In a large pan over medium-low heat, heat the butter and olive oil until the butter is melted. Add the garlic and onion and saute until tender, about five minutes. Stir in HUNT's Tomatoes, tomato paste, basil, oregano, sugar, and red pepper flakes. Bring the sauce to a boil and then reduce heat to low. Place a cover on the pan, tilted slightly to let some steam out.

Simmer for 15 minutes. Cool slightly. With an immersion blender (or a food processor), CAREFULLY blend until sauce has desired texture. I love it slightly chunky. If you like it really smooth you can also throw it in a blender. Store in fridge unless using immediately. (It makes more than is needed for this recipe. Refrigerate or freeze extras.) 

For the Lasagna Rolls:

Preheat oven to 350 degrees. Cook noodles according to directions on package -- once cooked, drain and rinse with cold water and lay out on sheets of wax paper so they don’t stick together.
Spray a baking dish with nonstick cooking spray and spread 1/2 cup of pizza sauce into the bottom of the pan. Set aside.
Meanwhile, prepare filling in a large bowl by mixing beaten egg, ricotta cheese, 1 cup mozzarella, 1/2 cup grated Parmesan cheese, parsley and pepper until well combined.
To prepare lasagna rolls, lay out one lasagna noodle and spread it with about 2 tablespoons of cheese filling. Lay out 5-6 pepperonis, quartered, on top of cheese filling. Roll up each noodle starting at one of the short ends. Place in prepared baking dish, seam side down. Repeat until all noodles have been filed and rolled. Pour 1 and 1/2 cups pizza sauce over the rolls and top with 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese.
Cover baking dish with foil and bake for 45-50 minutes (remove foil for last 10-15 minutes) or until hot and cheese is melted. Let stand about 10 minutes prior to serving.

Note: May be prepared in advance and baked the next day.

*From Rachel Cooks

Chicken Bacon Pasta

This is good, down home cookin right here! It’s the kind of dish that warms the soul and perfect for a Fall family dinner. I double the noodle/cream sauce recipe for my family of 5 and I recommend doing it even if you don’t have a family of 5 because then you can savor the leftovers the next day:) I also love adding eggs to cream sauces because it makes it oh so creamy. 

1/2 pound bacon, cooked and roughly chopped
1/4 tsp crushed red pepper flakes (or less if you don't want the heat)
1 tsp garlic powder
1/2 pound penne pasta
1/2 cup heavy cream (I just use milk)
1/4 cup cream cheese
1/4 cup parmesan cheese
2 whole eggs
1/4 tsp pepper
2 grilled chicken breast, sliced

Cook the pasta in boiling salted water according to package directions.

Place cream (or milk) and cream cheese in a small saucepan. Heat over low until cream cheese is melted, and whisk until smooth. Remove from heat. Add the parmesan cheese, eggs, garlic powder, red pepper flakes and pepper and whisk until blended. Don’t worry…the heat from the cream mixture will cook the eggs.

Drain pasta (reserving 1/2 cup of hot water) and return to pot. Immediately add the white sauce and toss to coat. Stir in the bacon, and add some reserved pasta water to loosen the sauce.  Top with grilled chicken and more parmesan. Enjoy!

*From Plain Chicken

Greek Pasta Salad

Pasta salad just sounds so good sometimes when it’s so hot that you don’t want to cook dinner. Today was one of those days. It’s actually not that hot, but it was 3:00 and I just wanted dinner to be done. I love dinners that can be done WAY before dinner time. Especially on days where the kids are especially annoying:)

This dish is so fast and beyond delicious.

20 oz. tortellini (I use Buitoni)

1 15oz can medium olives, sliced

1/2 red onion, diced

1 cucumber, diced

1 tomato, diced

4 oz. feta cheese

3-4oz pepperoni, sliced

Cook tortellini according to package directions. Drain and run under cold water until cool. Mix with olives, onion, cucumber, tomato, feta cheese and pepperoni. Top with dressing (recipe to follow.)

Greek Dressing

1/3 cup plus 1T olive oil

1 t garlic powder

1 t dried oregano

1 t dried basil

1 t salt

1/4 t pepper

3/4 t onion powder

3/4 t spicy brown mustard

2 t sugar

1/2 cup red wine vinegar

Combine all ingredients into a jar or a container with a lid and shake. Pour over your favorite salad.

Creamy Spinach Tortellini

This is such an easy weeknight meal! So fast and the kids are sure to enjoy it. It also sneaks in some spinach without the kids realizing what they’re eating. LOVE IT!

1 bag regular sized Barilla three cheese tortellini (8 oz) or 16 oz fresh tortellini in the refrigerated section of your grocery store
2 t minced garlic
1 cup chopped fresh spinach
1 (14.5 ounce) can petite diced tomatoes
1/2 t salt
1/4 t pepper
1 1/2 t dried basil
1 t onion flakes
2 T flour
1 1/2 cups half-and-half (I just use milk)
1/4 cup grated Parmesan cheese


Begin by boiling your tortellini noodles until they are al dente. Follow the directions on the bag for boiling time. While the tortellini is boiling, chop the spinach roughly. Heat a large skillet using medium heat and put the two teaspoons of minced garlic into it. Sautee it briefly until fragrant, about thirty seconds or so.


Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes. Cook and stir over medium high heat until the mixture begins to bubble.


In another bowl, combine the flour and half-and-half (or milk). Whisk until fairly smooth. Add the creamy mixture into the the skillet along with the parmesan cheese.Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes. Add the drained tortellini and mix together gently. Enjoy!


*From bombshellbling.com

Sour Cream Noodle Bake

The Pioneer Woman strikes again. I didn’t know what to think about this dish the first time I read through it. It’s such a strange combo. Tomato sauce with egg noodles and sour cream and cottage cheese…then top it with cheddar cheese? Random. But delicious:) 

It’s such a great recipe to double and freeze for future dinners. And you bet I’m doing it. Good down home cooking right here.

1-1/4 pound ground beef
1 can (15 oz) tomato sauce
1/2 t salt
Pepper to taste
8 oz egg noodles
1/2 cup sour cream
1 1/4 cup small curd cottage cheese
1/2 cup sliced green onions (or to taste)
1 cup sharp cheddar cheese

Preheat oven to 350 degrees.

Brown ground beef in a large skillet. Drain fat, then add tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients. Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

If freezing, put in dishes and top with remaining cheese, cover with foil and put in the freezer until ready to use. Remove and bake with foil on until cheese is melted and bubbly, about 40 minutes.

*From the Pioneer Woman

Italian Sausage Pasta

I saw a form of this on Pinterest, and knew I needed to make it. The original was kind of a spicy Mexican dish, but I thought it would be better Italian style. Our family LOVED this dish!! The best part to me was that it took about 25 minutes to make and it’s ALL IN ONE PAN! I needed a dinner like this to put in my rotation because I’m so burnt out on dinner. There’s basically no prep and you put everything in one pan, put the lid on, set the timer and dinner’s done in about 15 minutes. Life saver. An I can’t believe how delicious it is! LOVE, love love it.

1 lb smoked sausage (beef or turkey), cut into bite sized pieces

8 ounces penne pasta

1 small onion, diced small

3 cloves garlic, minced

2 cups chicken broth

1 can Italian diced tomatoes

1/2 cup milk

1/4 cup parmesan cheese

In a large skillet, add about 1T olive oil and heat on medium high. Add sausage, onions and garlic and cook until lightly browned. Add chicken broth, tomatoes, milk and pasta with a little salt and pepper. Bring to a boil, cover, and reduce to medium low. Simmer until pasta is tender, about 15 minutes.

Remove from heat and stir in cheese. Then enjoy this one-pot wonder! This fed my family of 2 adults and 3 small children perfectly with no leftovers. Enjoy!

*Adapted from kevinandamanda.com

Cream Cheese Lasagna

 

 It's no secret that cream cheese is one of my favorite things. When I saw this recipe I knew I had to try it! I love making lasagna, but never do because I never have ricotta on hand. I love how the cream cheese takes the place of the other cheese in this dish! I also love how perfect it stands up. Sometimes lasagna can get soupy, but this is the perfect combo of sauce and cheese. I love a twist on classic dishes!

 

1 box of lasagna noodles (about 9-12 noodles)
2 quarts (64 oz.) Aunties Spaghetti Sauce, recipe found here (or storebought is fine if you must...:))
1 lb. Jimmy Dean sausage
2- 8 oz. packages cream cheese, softened
5 cups shredded mozzarella cheese
11/2 cup shredded parmesan cheese
Italian Seasoning

 

 

Preheat oven to 375 degrees F. In a large sauce pan, brown the sausage over medium heat, breaking into small pieces. Once the meat is fully cooked, add the spaghetti sauce and simmer for 10 minutes.
Boil the noodles in a large pot of salty water, according to package instructions. Remove the noodles and lay them out on wax paper.

Spray an 9X13 inch baking dish with non-stick spray. Smear 9-12 noodles with an equal portion of cream cheese. (The number of noodles used depends on the width of the pan.)

Start assembling the lasagna: One large scoop of meat sauce on the bottom, 3-4 noodles across (cream cheese side up), 1/3 of the mozzarella and parmesan. Repeat. After the third layer of noodles with cream cheese, pour the rest of the sauce over the noodles before adding the last layer of the mozzarella and parmesan. Sprinkle the top with Italian Seasoning.

Bake uncovered for 20-30 minutes—until the cheese is toasty and the sides are bubbling. Wait at least 10 minutes before cutting.

If making this ahead, cover well, refrigerate, and bake for 40-50 minutes to heat through!

*From A Spicy Perspective

Meatball Lasagna

I saw a version of this on Weight Watchers and thought it looked intriguing and delicious. One of the lasagna layers is just a straight layer of meatballs. Justin thought it was genius. It actually seemed a lot easier than regular lasagna because there’s only 1 layer of each of everything instead of layering the same thing over and over and over. This was so delicious and the perfect twist on a classic. 

12 lasagna noodles

2 cups mozzarella cheese

1 (15oz) container ricotta cheese

1/2 cup parmesan cheese

2 t Italian seasoning

2 cups favorite pasta sauce ( I use Aunties Spaghetti Sauce, here)

24 meatballs (I use my turkey meatballs found here, but frozen is fine)

Cook lasagna noodles according to package directions and then lay flat on wax paper until ready to use. 

For the filling, mix ricotta cheese, parmesan cheese and Italian seasoning.

To assemble, spread 1/2 cup pasta sauce in the bottom of a 9x13 baking dish. On top place a layer of lasagna noodles. Then arrange a single layer of meatballs over top of noodles. Pour  more sauce over top of the meatballs. Then layer with another layer of noodles. Then spread the ricotta cheese mixture over top, then some more sauce and then about 1/2 cup of mozzarella cheese. Then another layer of noodles. Finish it off with the rest of the sauce and the rest of the mozzarella cheese. Bake at 350 degrees until bubbly and browned, about 40 minutes. Let stand for about 10 minutes before serving. Enjoy! 

From Weight Watchers Reciepes

Asian Pasta Salad

I LOVE salads like this. You don’t have to cook a dang thing and it’s so refreshing. I’ve really been on this Asian kick too…loving the toasted sesame oil. And the best part is that it gets better and better as the days go by. The perfect salad to make and have for lunch the next day…and the next…and the next…

1 lb bowtie pasta
1/3 cup canola oil
1/4 cup plus 1 tablespoon soy sauce
2-3 T sesame oil
1/4 cup plus 1 tablespoon honey
3 tablespoons rice wine vinegar
2 red, yellow or orange bell peppers, diced
1/2 red onion, diced
2-3 cups of rotisserie chicken, cut into bite sized pieces (put more chicken if you want it meatier)
3 tablespoons toasted sesame seed
3 cups washed baby spinach

Boil and cook pasta. Make sure to salt the cooking water. Drain pasta and set and rinse with cold water. In a separate bowl combine oil, soy sauce, sesame oil, honey and rice vinegar until well blended. In a large bowl combine pasta, peppers, onion, chicken and spinach. Toss with the sauce until well combined. Sprinkle with toasted sesame seeds. Keep in fridge until ready to eat, or serve immediately, either way is delicious.

French Spaghetti

Oh gosh…please forgive this picture! It has to be one of the worst I’ve taken. I’m a little embarrassed to put it on here. But listen…don’t judge this recipe by the picture! YOU WILL LOVE THIS DISH!! It’s so delicious. A combo of red sauce and white sauce – don’t pass this one up. I’ve actually made this a lot lately. It’s the perfect dish to have when you are expecting a large group cause it goes a long way. And the leftovers are to die for! Every time I make it for a bunch of people I get requests for the recipe. It even freezes very well. We made it one year for our family reunion – made it several days before and froze them and reheated them in the oven. I also have made it early in the day, put it in the fridge and then baked it later that night. Now of course it’s going to be the best using my homemade spaghetti sauce and guiltless alfredo, but if you’re in a bind, you can sub whatever you need. So we agree…you’re not going to judge the recipe on the picture and you WILL make it!

1 lb spaghetti

1 recipe Aunties Spaghetti Sauce found here (Or your favorite jar of spaghetti sauce) – which I definitely recommend because it has ground beef in it and the combo of beef and sausage is a awesome.

1 lb Jimmy Dean ground sausage

1 recipe Guiless Alfredo Sauce found here (or your favorite recipe)

1/4 cup grated Parmesan cheese

Cook the pasta and place in a 9x13 pan. Pour Guiltless Alfredo Sauce over pasta. Sprinkle sausage on top. Spread spaghetti sauce on top and garnish with Parmesan cheese. Bake at 350 degrees for about 25-30 minutes. If you’re on the ball, you’ll already have some of Aunties Spaghetti sauce in the freezer, ready to go. Then it’s just as easy as whipping up the Alfredo sauce, layering up the casserole and baking it. ALWAYS a family favorite.

*Adapted from the Highland 23rd Ward Cookbook

White Chicken Lasagna Roll-ups

I knew I wanted to try these as soon as I saw them. Anything that is covered in Alfredo sauce is right up my alley:) And definitely don't hesitate to make this homemade Alfredo sauce because it's lower in fat and is super delicious. It's my go-to now and I always have the ingredients on hand. These roll-ups are so delicious and look fancy too, so go ahead and impress your guests with your beautiful food!

1 lb chicken breasts, shredded
1 cup part-skim ricotta cheese
1 cup mozzerella chees, plus more for topping
1/2 cup grated parmesan cheese
Salt and pepper to taste
2 T fresh parsley
2 cloves garlic, minced
2 cups Alfredo sauce (Delicious Homemade recipe here)
8 lasagna noodles, cooked and cooled slightly

Preheat oven to 350 degrees F.

In a mixing bowl, mix the cooked shredded chicken, ricotta, mozzarella and parmesan cheese, salt, pepper, parsley and garlic until combined.

Spread a ladle or two of Alfredo sauce in the bottom of a 9×13 baking dish.

Lay out one lasagna noodle on a cutting board, spread about 1/4 cup of the chicken mixture along the noodle and roll up the noodle from one end to the other. Lay the roll seam side down in the pan on top of the alfredo sauce.

Repeat with remaining noodles and filling, laying each on top of the sauce. Top with more alfredo sauce and as much mozzarella cheese as desired.

Bake in the preheated oven for 20-30 minutes until heated through and cheese is browned slightly on top.

*From Tasty Kitchen

Garlic Shrimp Pasta

I was really feeling like a shrimp pasta dish today. And what Mommy wants, Mommy gets:) This is so light, yet packed full of flavor. I was worried that the sauce wouldn't be "saucy" enough and I can't eat a pasta without a flavorful sauce, but I was surprised at how thick and delicious the sauce was. If you're looking for a lighter touch to your life, try this recipe!

8 ounces spaghetti
4 cups fresh baby spinach
1/2 cup onion, finely chopped
4-5 cloves garlic, finely minced
1 lb shrimp
1 cup chicken broth
1 t. dried parsley
salt and pepper to taste
2 T butter
3 T parmesan cheese (or more depending on your taste)
Olive oil

Cook pasta according to package directions. Drain pasta and return it to the pan. Add spinach and 2 tablespoons olive oil; toss and set aside.

While pasta is cooking, heat 1 tablespoon olive oil in a skillet on medium high. Add onion and cook for 1 minute. Add shrimp and garlic; cook for 2 minutes or until shrimp begins turning pink. Add broth, salt and pepper; cook for 2 minutes or until shrimp is cooked. Stir in butter and parsley. Toss with pasta and top with Parmesan cheese. Add more Parmesan cheese to taste.

*Adapted from Tasty Kitchen

Alfredo Pasta Bake

This is a perfect, easy dinner that your family is sure to love. Come on...it's a creamy Alfredo sauce!! I made it meat-less because sometimes I just love to go against the norm and personally, I don't love meat. You can definitely add some cooked, diced chicken if you feel the need, but I really feel it's great on it's own! It does have bacon so maybe you could count that as meat:) I also love how by adding the tomatoes it gives it a feel of adding a red sauce to a white sauce, which is one of my favorite things. It's so delicious and sure to please your picky eaters.

16 ounce package uncooked radiator pasta
1 cup butter
1 cup whipping cream**
1 1/2 cups freshly shredded Parmesan Cheese (I used Asiago)
4 oz cream cheese
pepper
1 1/2 cups uncooked, fresh broccoli
1 can petite diced tomatoes, drained
3 green onions, chopped
1/2 cup crumbled bacon
1 cup shredded mozzerella (I used shredded provolone)

In a large pot, cook the pasta according to package directions. With 2 minutes remaining, add the broccoli and green onions to the pasta. Meanwhile in another sauce pan over medium to low heat, heat the butter and whipping cream until butter is melted, stirring constantly. Add cream cheese, parmesan and pepper and stir until cheese is melted and sauce is smooth. Drain the pasta, broccoli and green onions. Add to cheese sauce. Add tomatoes and bacon. Pour into a 9x13 baking dish and top with shredded mozzarella (or provolone.) Broil under high heat until cheese is melted and bubbly.

** Note: evaporated fat free milk can be substituted for whipping cream for a lower fat option.

*Adapted from Real Mom Kitchen

Cream Cheesy Mac and Cheese

If you're looking for a quick, easy, delicious dinner look no further! This is the ultimate comfort food. I love how the cream cheese adds a little tang...and oh do I love cream cheese! Try it and you won't be disappointed.

1 pound elbow macaroni
4 T butter
3 T flour
2 cups milk
1 (8oz) package cream cheese
2 cups shredded sharp cheddar cheese
Parmesan cheese
Salt and Pepper to taste

Preheat oven to 400°F.

Cook pasta according to package directions. Drain and keep warm until sauce is ready.

For the sauce, melt butter over medium heat in a large saucepan or deep pan. Add flour to the butter and stir until smooth. Gradually add in milk, stirring continuously. Allow milk mixture to come to a boil and cook for 2 minutes, stirring continuously.

Reduce heat to low and add cream cheese, cheddar cheese, salt, and pepper. Stir until cheeses are melted and sauce is smooth. Pour the sauce over the elbow macaroni and mix together.

Pour mixture into greased, large casserole dish. Sprinkle a small amount of cheese over the top. I used grated Parmesan and cheddar. Broil until cheese is bubbly and browned.

*Adapted from Tasty Kitchen

Creamy Taco Mac

This is so easy and delicious. I guess it could be a play on Hamburger Helper - although I don't even know if I've ever had Hamburger Helper:) Either way it's the perfect comfort food for all ages. So easy and so delicious. I opt to make it with ground turkey, but hamburger could easily be substituted. This actually can be an extremely healthy meal if you use whole wheat pasta, ground turkey, fat free cream cheese and light sour cream. But most importantly it doesn't skimp on flavor either way.

1.25 lbs ground turkey (the best I've ever found is the 4 pack from Costco - it has the most flavor without being too dry)
8 oz dry pasta + 1 cup reserve pasta water
1 (14.5 oz) can petite diced tomatoes
4 T taco seasoning
4-5 oz cream cheese
1/2 cup sour cream
cheddar cheese (optional for an extra creaminess)

Bring a large pot of salted water to boil and cook pasta according to directions. Reserve one cup of pasta water.

Over medium heat, brown ground turkey until no longer pink. Add taco seasoning and diced tomatoes. Allow to simmer over low heat for 5 minutes. Add cooked pasta, reserved water, cream cheese, sour cream and cheddar cheese. Give it a good stir until cheeses are melty and incorporated. Simmer over low heat for 2-3 minutes. Season with salt & pepper, as desired. Top off with cheddar cheese for extra cheesy goodness.

* From Delish

Spicy Turkey Meatballs

Now, now. Don't start freaking out because I mentioned the word "turkey" right next to meatballs. You have no idea what you're missing. My mom introduced me to these. She said "let's make these turkey meatballs" and I seriously thought...no thanks, but we made them anyway. As we were mixing the meat and spices I was thinking they were going to be bland, dry and gross. Boy was I wrong. These were OUT OF THIS WORLD!!! I LOVED them! They were tender, flavorful and juicy....and healthy. Go figure. We made a double batch and froze half of them for future quick dinners. Genius. Give them a try...especially with the spaghetti and white sauce with smoked Gouda cheese - absolutely delicious!

Meatballs:
2 lbs ground turkey
1/3 cup chopped onion
2 cloves minced garlic
2 eggs (you can just use egg whites here as a healthier option - just add 1 T skim milk with them)
2 t chili powder
1/4 cup dried bread crumbs (you can use ground up garbanzo beans here for a healthier option)
1 T dried parsley
1 t black pepper
1/2 t salt

1 lb spaghetti (use whole wheat pasta here for a healthier option)
1 8oz package low fat cream cheese
2 cups milk
4 oz smoked Gouda cheese, grated

For the meatballs, mix all ingredients together and form into 1-1 1/2 inch balls and place on a baking sheet. Bake at 375 degrees for 20 minutes.

Cook spaghetti according to package directions. In a large skillet or large saucepan, melt cream cheese over low heat. After melted, add milk and whisk until smooth, bubbly and thick. Add half of the cheese to the mixture and stir until melted. Add spaghetti to the sauce. Plate spaghetti topped with meatballs and extra Gouda cheese.

*We also made a marinara sauce (for my dad...the baby) and it was ABSOLUTELY delicious mixing the red sauce with the white!! Try it...you won't be disappointed.

Baked Chicken Bacon Alfredo

I knew I needed to make this dish the second I saw it. It's from one of my favorite food blogs, Our Best Bites, and I must say it's become a family favorite. It's going into my dinner rotations as a staple. It's that good. I was actually able to throw it together in a cinch because I used the grilled, sliced chicken breasts from Costco, crumbled bacon from a bag, and already shredded mozzarella cheese. For some reason I had all the ingredients in perfect proportions leftover from other meals. It was meant to be! Either way, this dish is out of this world and deserves a try. Also, the Alfredo sauce in this recipe is TO DIE FOR!!

8 oz. penne or bowtie pasta

1 recipe Guiltless Alfredo Sauce - recipe follows (1 16-oz. jar would work in a pinch)

2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)

6 oz. (1/2 package) cooked bacon, chopped

1 12-oz. jar marinated artichoke hearts, drained and chopped

1/2 c. chopped green onions (about 1 decent-sized bunch)

1 c. shredded mozzarella cheese, divided

Salt and pepper, to taste

Guiltless Alfredo Sauce
2 cups low fat milk (not skim)
1/3 cup (3oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves, minced
1 cup Parmesan cheese

Put milk, cream cheese, flour and salt in a blender and blend until creamy. Saute butter and garlic in saucepan until tender, about 30 seconds. Add mixture from the blender. Stir constantly until thick, about 3-4 minutes. When it's nice and thick, remove from heat and add Parmesan cheese and cover. Let stand for 10 minutes. Stir until creamy.

Preheat oven to 350.

Prepare pasta according to package directions.

While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to an 8x8" baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

Fettuccine Alfredo

This is THE BEST Fettuccine Alfredo I've ever had! It's so simple and only has 4 ingredients. AND it's from The Pioneer Woman, so you can't go wrong. I trust her...with ALL my cooking needs - and probably a lot more. She's just pure genius!! Try this...you won't be disappointed. Although you might have to stop eating for several days after to even out your calorie intake! Now EAT THIS!!! and then hit the treadmill...

1 stick butter
1 cup heavy cream (I used half and half)
1 lb Fettuccine noodles
2 cups Parmesan cheese
salt and pepper to taste

Cook pasta according to package directions.

In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.

Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.

Drain pasta and immediately pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan.

Toss to combine, thinning with pasta water if necessary.
Serve immediately as a main course or accompaniment to meat or salad.

* From The Pioneer Woman