{Instant Pot} Spaghetti

Jana here, with one of my new favorite small kitchen appliances!  How many of you have heard of the Instant Pot? It's an electric pressure cooker, and it has almost completely replaced my use of a slow cooker!  There are also other brands of electric pressure cookers available. Everything I have cooked in it so far has been wonderful; moist, flavorful, and fast!  I am planning to start sharing the recipes I make using the Instant Pot (IP). To easily access all of the Instant Pot recipes, you can click on the category on the right side bar. This will pull up all available Instant Pot recipes!

There are several reasons it is nice to make really basic recipes,such as spaghetti, in the IP. First, you are only using one pot. (as opposed to 2 or 3 when you make spaghetti on the stove!) Second, once you add all of the ingredients, you are able to walk away and do other things. You don't have to stand at the stove and stir,make sure things aren't boiling over, etc. Third, once the spaghetti is finished, it will automatically stay on the Keep Warm feature until you are ready to eat!


{Instant Pot} Spaghetti

1 lb ground beef (or turkey or venison)
1 jar spaghetti sauce
3/4 jar water
1/2 box spaghetti noodles

1. Turn the Instant Pot on saute mode, and brown the ground meat (lid off).

2. Drain, if there is excess grease.

3. Add the noodles,breaking in half first.

4. Pour in the spaghetti sauce, followed by the water.

5. Close the IP, and press Manual. You will need to set the time for half of what your noodle box suggests for normal boiling.

6. Once the time is up, let it stay in the keep warm feature for 10 min before releasing the pressure, and opening the lid. If the spaghetti is too runny, you can turn the saute feature on for a couple of minutes. Stir constantly so it doesn't stick to the bottom.

Enjoy! Let me know in the comments if you would enjoy a How To post about the Instant Pot.

Printable Version

Summer Pasta Salad

Hi friends!  Summer is upon us and isn't it exciting to eat some local foods?  This pasta salad is great for using what you have in your garden, or for making after a trip to the local farmer's market.  My two-year old liked this salad also, especially the sliced zucchini pieces!  It includes a homemade dressing which was delicious.  To add even more flavor the next day I drizzled some lemon juice on top of my serving and it still tasted great as left-overs! I think this would be a crowd-pleaser at a party or summer barbecue.

Summer Pasta Salad 
*Adapted from Southern Living

Ingredients:
2 cups, halved baby tomatoes
1 zucchini, thinly sliced into half moons
1 red bell pepper, chopped
1 cup fresh or frozen (thawed) corn kernels
1/2 cup thinly sliced green onions
1 8oz. package whole-wheat penne pasta
1/2 cup fresh torn cilantro

Parmesan Vinaigrette Dressing
1/2 cup freshly grated parmesan cheese
1/2 cup olive oil
2 teaspoons lemon juice (add more, according to your tastes!)
1 TB balsamic vinegar
2 garlic cloves
Salt
Pepper

*Blend dressing ingredients!  Stop and taste every minute or so.  You can easily add more lemon, salt, or pepper if you wish.  This would also be good with cilantro in the mix as well.

Directions:
Toss all salad ingredients together and then mix well with the vinaigrette.  You can add more lemon juice to the top of the salad if you wish!

Happy Eating!
Sara

Broccoli Pesto Pasta

Becca here with a recipe I actually made up at the last minute while trying to clean the fridge out.  Which, in my previous experience, can either be a really good thing, or a really bad thing.  Fortunately this time it was a good thing; all six members of my family actually really enjoyed this quick and easy pasta dish!  Best of all, it cooks quickly in one pan, so clean-up is easy.  I used one large bunch of broccoli, but you could easily sneak some more in if you have it.  We ate the pasta with fish and fruit for dinner.  Enjoy!

16 ounces your favorite pasta
1 broccoli bunch or crown (about 4 cups finely chopped)
3/4 cup your favorite pesto, homemade or store bought
1/4 - 1/2 cup reserved pasta cooking water

Cook pasta according to directions on box, adding broccoli during last 3 minutes of cooking time.

Drain, reserving 1/2 cup of the pasta cooking water.

Stir pesto into pasta, adding reserved cooking water a bit at a time, as needed.

Pasta with Olives & Capers

Becca here with a great pasta dish that I've been making for over ten years now!  I've made a few minor modifications over the years, but it has remained largely the same.  It is a good change from your traditional marinara or cheese on pasta, and is a bit 'fancier' I think.  This recipe was the first time I ever used capers (a tiny flower bud found in a jar on the olive/pickle aisle!) or anchovies.  Yes, anchovies.  They are really only there to provide a great, unique flavor.  They are tiny, salty fish in a can, but literally dissolve into the olive oil leaving no chunks or anything behind.  While you're on that aisle of the grocery store, try picking up a can of boneless skinless sardines also; I bought them for the novelty factor, but have discovered that my kids & I all actually really like them, and they make an amazingly healthy snack!  If you can't get good grape tomatoes (I usually can find good ones at Sam's Club year round), feel free to substitute drained, canned tomatoes.  Enjoy!

4 cups cooked pasta (I like to plan ahead and use leftovers!)
2 Tablespoons olive oil
3 cloves of garlic, minced
1 can (2 ounces) anchovies
4 Tablespoons capers
1 can (6 ounces) black olives, drained
2 cups halved grape tomatoes

In a large skillet, heat olive oil, garlic, and anchovies over medium heat, chopping/mashing anchovies with a wooden spoon periodically until they have dissolved and garlic is just beginning to brown.

Stir in capers, black olives, and pasta, and cook, gently tossing frequently, until pasta is warm.  Stir in tomatoes, and serve!

*I actually like the leftovers served as a salad too!

Fettucine Alfredo, lightened up

Brett and I love pasta. So when we ran across this lightened up version of Fettucine Alfredo it was an instant hit in our house. You can choose to add chicken (as pictured), or it's great on its own. Personally we really like the sundried tomatoes on top too. We've also eaten it without, but it's just not quite as much of a bold flavor. This is quick and easy to make, especially if you make it as often as we have

Ingredients

• 1 tablespoon butter
• 2 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 1/3 cups 1% low-fat milk 
• 1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided 
• 2 tablespoons 1/3-less-fat cream cheese 
• 1/2 teaspoon salt 
• 4 cups hot cooked fettuccine (8 ounces uncooked pasta)
• 2 teaspoons chopped fresh flat-leaf parsley
• Cracked black pepper 

Preparation

1. Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.

Happy Eating! Sara :)

White Mac & Cheese

Jana here with a delicious recipe that will match well as a side dish for many different meals.  This White Mac & Cheese is easy to make (just as quick as a boxed macaroni), healthy (you know exactly what is in this, and you can pronounce all of the ingredients...unlike some popular products in the grocery store), and it is yummy!  I found my inspiration for this recipe on the Betty Crocker website.  I made significant changes to the sauce vs. noodle ratio, and I think it's perfect now!

White Mac & Cheese

2 cups uncooked macaroni (I used whole wheat rotini, but any small pasta will be good)
1 tablespoon butter
1 tablespoon all purpose flour
1/2 teaspoon salt
1/2 teaspoon minced garlic
1 cup milk
1 cup shredded mozzarella cheese

1. Cook macaroni according to package directions. Drain.

2. In a medium skillet, melt butter over medium heat.  Whisk in flour, salt, and garlic. Cook 2-3 minutes, or until mixture is lightly golden. (Watch closely, because the mixture can burn easily.  Take it off of the heat for a minute if you need to, as you get the next ingredients ready to pour in.)

3. Add milk. Continue to whisk, until mixture heats to boiling. (mixture will thicken) Remove from heat, and add cheese.  Stir until smooth. Add macaroni.

Enjoy!

Garden Tomato Spaghetti Sauce

This delicious spaghetti sauce actually happened on accident.  One night I needed a quick dinner and decided to make a quick spaghetti sauce with some of our garden tomatoes.  The result was a delicious meal that tasted like it had taken all day to prepare.  My favorite.  In fact, this sauce was so good I made it again, on purpose!  It's easy, only has a few ingredients, and comes together in minutes.  

Garden Tomato Spaghetti Sauce

Ingredients:

29 oz. can tomato sauce

24 oz. jar canned whole garden tomatoes

2 cloves garlic

Salt

Handful of fresh basil and parsley, chopped

Directions:

1.) Combine all ingredients in a pan on the stove-top over medium heat.  Use a potato masher to smash the whole tomatoes.  Let simmer for 10 minutes or so. 

We ate this over whole-wheat pasta and it was delicious!  I also added more garlic to our sauce, but we like a lot so you can flavor it to suit your taste! 

Summer Pasta Salad

Hi friends!  Summer is upon us and isn't it exciting to eat some local foods?  This pasta salad is great for using what you have in your garden, or for making after a trip to the local farmer's market.  My two-year old liked this salad also, especially the sliced zucchini pieces!  It includes a homemade dressing which was delicious.  To add even more flavor the next day I drizzled some lemon juice on top of my serving and it still tasted great as left-overs! I think this would be a crowd-pleaser at a party or summer barbecue.

Summer Pasta Salad 
*Adapted from Southern Living

Ingredients:
2 cups, halved baby tomatoes
1 zucchini, thinly sliced into half moons
1 red bell pepper, chopped
1 cup fresh or frozen (thawed) corn kernels
1/2 cup thinly sliced green onions
1 8oz. package whole-wheat penne pasta
1/2 cup fresh torn cilantro

Parmesan Vinaigrette Dressing
1/2 cup freshly grated parmesan cheese
1/2 cup olive oil
2 teaspoons lemon juice (add more, according to your tastes!)
1 TB balsamic vinegar
2 garlic cloves
Salt
Pepper

*Blend dressing ingredients!  Stop and taste every minute or so.  You can easily add more lemon, salt, or pepper if you wish.  This would also be good with cilantro in the mix as well.

Directions:
Toss all salad ingredients together and then mix well with the vinaigrette.  You can add more lemon juice to the top of the salad if you wish!

Happy Eating!
Sara

White Bean and Sausage Rigatoni

Jana here with one of the yummiest and fastest recipe I've ever posted!  This seriously comes together in minutes, and is really good!  I found it in my Better Homes and Gardens cookbook that I've had for years.  The recipe said it was fast, and it definitely is!  The combination of flavors was different from anything I'd had before, and I will be making this one many more times!

White Bean and Sausage Rigatoni

2 cups dried rigatoni (I used whole wheat penne because that's what I had on hand...'shop' your pantry!)
1 can white beans (15 ounces) - Great Northern, navy beans, or cannellini - rinsed and drained
1 can Italian style stewed tomatoes (14.5 ounce), undrained
8 ounces cooked smoked turkey sausage, cut in 1/2 inch slices
1 teaspoon dried basil
1/4 cup grated Parmesan cheese

1. Cook pasta according to package directions. Drain, and return pasta to saucepan.

2. Meanwhile, in a large saucepan, combine beans, undrained tomatoes, sausage, and dried basil.  Cook and stir, until heated through.

3. Combine pasta and bean mixture, stirring gently to combine.  Top with cheese.

Enjoy!

"Skinny" Tuna Noodle Casserole

Jana here with a healthy, easy, weeknight recipe!  I would classify this as 'comfort food', and I think it's a great recipe to make in the cooler months.  This dish is perfect for a main dish, and you could easily add garlic toast, a side salad, or another vegetable side dish to go alongside.  The prep time for this is very minimal, it is an inexpensive meal to make, and should make plenty for a family of 4 to eat for two nights!  I found this recipe here, and followed it fairly closely.  We will definitely be eating this again!  (I never post something if it's not 'definitely make again' status!)

"Skinny" Tuna Noodle Casserole

6 ounces 'no yolk' noodles
1 tablespoon butter
1 tablespoon dried, minced onion
1/2 teaspoon minced garlic
3 tablespoons flour
1 3/4 cup fat free chicken broth
1 cup 1% milk
8-10 ounces sliced mushrooms
1 cup frozen peas (thawed)
salt and pepper
2 (5 ounce) cans tuna in water, drained
4 ounces reduced fat cheddar cheese, shredded
2 tablespoons Parmesan cheese
2 tablespoons bread crumbs

1. Boil noodles according to package directions.  Cook them about 2 minutes less than called for, so they will remain firm even after baking.

2. Melt the butter in a large skillet over medium low heat.  Add the onion and garlic, cooking for 1-2 minutes.  Add the flour slowly, stirring constantly.

3. Preheat the oven to 375 degrees.  Lightly grease a 9x13 baking dish.

4. Slowly add the chicken broth, whisking or stirring constantly.  Add the milk, increase the heat, and bring to a boil.  Once it reaches a boil, add the mushrooms and peas.  Simmer on medium for 6-7 minutes, or until it is beginning to thicken.  Add salt and pepper to taste.  Add the two cans of tuna, stirring to mix well.

5. Reduce from heat, and add the shredded cheese, stirring until melted and combined.  Stir in the cooked noodles.  Pour mixture into the baking dish.  Top with Parmesan cheese and bread crumbs.

6. Bake for 20-25 minutes, or until bubbling.  Broil on high heat for a very short time to brown the bread crumbs. (watch this VERY carefully so you do not burn the food)

Enjoy!

Quinoa Pilaf

Becca here with a great healthy side dish!  You've heard me talk about how much my family loves quinoa several times before.  In fact, on the right sidebar we have an entire section of recipes devoted to quinoa that you can access by clicking on "Quinoa."  When a friend posted on facebook that they had made this dish for dinner, I knew it was one we had to try, with a few modifications of course!  If you haven't bought pine nuts before, let me prepare you for the sticker shock of getting to the grocery store - the least expensive I've seen them is about $1 an ounce, but they really do make this dish.  You could substitute another nut such as slivered almonds, pecans, or walnuts, although I do highly recommend trying the pine nuts, it's worth it I'm sure!  This is a versatile side dish that could go with a lot of different foods, and also freezes and reheats well, so I recommend making the full (large) batch.

2 cups quinoa, rinsed well
4 cups chicken broth (I use homemade in the slow cooker usually, or organic/msg free, etc. from the store)
1/4 cup dehydrated onion (or 1 large onion, chopped, browned in a skillet)
1/4 cup pine nuts
1/4 cup fresh parsley (see note below)
salt & pepper to taste (this will largely depend on what kind and how seasoned your chicken broth is, store bought or homemade)

In a large saucepan, heat pine nuts over medium-high heat until golden brown, 2-3 minutes.  Remove them from the pan and set aside.

In the same large saucepan, combine rinsed quinoa, chicken broth, and onions.  Bring to a boil.  Cover, reduce heat to low, and simmer for 15-18 minutes, or until liquid is all absorbed. 

Using a fork to fluff the quinoa, stir in roasted pine nuts and fresh parsley.  Season with salt and pepper as needed, and serve.  Enjoy!

*A note on fresh parsley - if you end up with extra fresh parsley, don't let it go to waste!  I go ahead and chop up the whole bunch after it's washed, and lay the extra out on clean dishtowels or paper towels to dry, and then freeze it until I need parsley in a recipe.  I wouldn't recommend this for a dish where the parsley is going to remain uncooked, but for dishes like this where the heat is going to 'wilt' the parsley anyway, or if you're going to be cooking with it, it works just as well as fresh.

Layered Baked Spaghetti (Makes 2 - Freezer Friendly)

Becca here with a recipe I've been making for several years.  In fact, I distinctly remember making it to have in the freezer before my middle child was born, and he's now nearly 4 1/2!  It was originally from Taste of Home Magazine, and I've made a few changes over the years, mainly cutting out the cream soup.  I love the creamy middle filling, it adds a nice surprise to the traditional baked spaghetti or ziti dish.  I like to make it at the same time as the Pasta Taco Bake I posted on Tuesday.  Since both use ground beef and pasta, you can just rinse the pan before cooking the 2nd type of pasta, for example.  I can have both dishes done, for a total of 4 good sized casseroles, in an hour this way.

Spaghetti Casserole (makes 2)

2 pounds ground beef (or turkey)
1 large onion, chopped
2 packages (12 oz. each) thin spaghetti, cooked
1 large jar (26-32 oz) spaghetti sauce
1 large can (28 oz.) petite diced tomatoes
1 can (15 oz.) tomato sauce
1 teaspoon balsamic viniagrette
2 cups sour cream
2 cups cottage cheese
1 teaspoon pepper
1/2 teaspoon salt
2 cups shredded cheese (I use sharp cheddar usually)

Cook beef and onion in large pan over medium high heat until beef is no longer pink.  Stir in spaghetti sauce, diced tomatoes, tomato sauce, and balsamic viniagrette.  Simmer over medium low heat for 10 minutes.

Meanwhile, in a separate bowl, combine sour cream, cottage cheese, salt, and pepper, and stir to combine well. 

In lightly oiled pans (I use one 9x13 and one 8x8 pan) layer meat sauce, cooked pasta, and sour cream mixture.  Repeat layer, and top with shredded cheese.

To serve immediately:  Cover, and bake 55-65 minutes, or until bubbly and cheese is melted.

To freeze one or both and serve later:  Tightly cover casseroles, and store in the freeze.  Defrost overnight in the refrigerator.  Remove from the refrigerator 30 minutes before baking.  Cover and bake for 55-65 minutes, or until bubbly and cheese is melted.

Taco Pasta Bake (Makes 2 - Freezer Friendly)

Becca here with a great recipe I saw here and adapted to make it freezer friendly, and make two dinners just as easily as one.  That way you can eat one and have one ready for a meal later, or have a great meal to take to a friend plus dinner for your family as well.  Feel free to serve with traditional taco toppings, such as sour cream, avocado, salsa, or black olives, whatever is your family's favorite & you have on hand.  My whole family really enjoyed this dish; the creamy casserole topped with crunchy chips was a great variety in texture, and the flavor was great too!   Enjoy!!


2 pounds ground beef (or turkey)
1 large onion, chopped
2 packets taco seasoning, or make your own
1 large can (29 oz.) tomato sauce
2 cans (14.5 oz each) diced tomatoes with green chilies (Rotel)
1 teaspoon salt (I use real salt)
16 oz. frozen corn
2 cans (4 oz. each) chopped green chilies
12 oz. rotini, cooked
4 cups crushed tortilla chips
2 cups shredded cheddar cheese (I use sharp cheddar)
In a large pan over medium-high heat until meat is no longer pink.  Drain, return to the large pan, and add taco seasoning, tomato sauce, rotel tomatoes, tomato sauce, and salt.  Stir well, turn heat down to medium low, and simmer for 10 minutes.  In a separate large saucepan, cook pasta according to package directions.

Drain pasta and return to large saucepan.  Add frozen corn, chopped green chilies, and tomato/beef mixture and gently stir to combine.  Pour mixture into two lightly oiled 8x8 pans, or pans of a similiar size.  I use oval corningware often also. 

If serving immediately:  Bake for 10 minutes at 350.  Top each with 2 cups crushed tortilla chips and 1 cup of cheese, and bake another 10 more minutes. 

If freezing one or both casseroles to serve later:  Tightly cover baking dishes.  Place 2 cups of crushed tortilla chips and 1 cup of shredded cheese per casserole into a zip top bag, and secure to the top (I use a rubber band wrapped around them both, or top with another layer of foil to hold it all together.  Including baking directions:  Defrost overnight in the fridge, then bake at 350 for 30 minutes, top with crushed tortilla chips and cheese, and bake an addition 10 minutes, or until heated through.  Enjoy!

Creamy Tuna Pasta Salad

Becca here with a pretty 'clean' pasta salad recipe that is easy to adapt to you family's favorite veggies, or what you garden is producing right now & you have on hand.  I used mostly leftover leftover veggies I had from a veggie tray I had made for my daughter's seventh birthday party, with the addition of frozen green peas because their my favorite pasta salad veggie :)  I got the idea for the dressing here, and I really enjoyed the flavor.  Using Greek Yogurt as the base, and a bit of mayo for depth of flavor, and the addition of red wine vinegar to spice it up a bit, I think you'll love this salad!  Feel free to substitute any combination of your favorite veggies, although remember to vary the color & texture for variety!  We like having this for a main dish one night, and having the leftovers as a side dish later.  Enjoy!

Creamy Tuna Pasta Salad

16 ounces your favorite pasta, cooked, drained, & rinsed with cool water. I like using tri-color pasta
2 cans chunk light tuna in water, drained well
1 1/2 cups Greek Yogurt (I use fat free, Fage 0% from Sam's Club)
1/2 cup mayonnaise
2 Tablespoons red wine vinegar
salt and pepper to taste
1 cup frozen peas
1 cup raw broccoli, finely chopped
1 cup chopped tomatoes
1 cup (1 large) orange bell pepper

Combine all ingredients in a large bowl, and gently stir to mix everything thoroughly.  Enjoy!

Easy Homemade Mac 'n Cheese

Becca here with one of my family's favorite recipes!  And once you've tasted 'real' mac 'n cheese, you won't ever want to go back to the boxed stuff again!  Not to mention that this is a pretty 'clean' recipe, and is really quite easy to make in just one pan.  When we were little, our Mom would add chopped ham, to make it an even heartier main dish.  I like to serve frozen green peas with it, and fruit for 'dessert' for a quick & well rounded meal.  My daughter commented on how filling and yummy this was!  This recipe makes a large batch, and it tastes just as good or better reheated the next day!  My family of five usually has it for the 'main dish' for one meal, and a side dish later.  Enjoy!!

Easy Homemade Mac 'n Cheese

1 package your favorite pasta (12-16 ounces)
8 ounces sharp cheddar cheese (I would highly recommend shredding your own)
2 cups milk (I use whole)
1 cup Greek Yogurt (I use Fage 0% sour cream could be substituted)
2 heaping Tablespoons flour
2 Tablespoons butter

In a large pan, cook pasta according to the package directions.  Drain into a colander, and return now empty pan to the stovetop.  Over low heat, add butter.  When it is melted, stir in flour.  Continue to stir until mixture is smooth, thickening, and bubbling.  (This is called making a roux, pronounced "roo" and the base to most cream sauces).  Slowly pour milk into your roux while constantly stirring.  Add cheese, shredded, and Greek Yogurt.  Continue to cook over low heat, stirring occasionally, until cheese is melted and sauce is a thickening, creamy mixture.  You don't want this to boil, the texture will be a bit grainy from the milk separating if it comes to a boil.  Pour your cooked pasta back into the creamy cheese sauce, and stir well to combine.  Enjoy!!

*To make this dish 'extra special' and be able to prepare it ahead of time for company, in the cooler months when you actually don't mind turning your oven on, prepare as directed, and then pour prepared mac 'n cheese into a large baking dish and top with a bit more shredded cheese, or breadcrumbs dotted with butter, salt, and pepper.  Cover and refrigerate up to 24 hours, until you're ready to bake it.  Then, just uncover and put straight from the refrigerator into a cold oven preheated to 350 and bake for 30 minutes, or until heated through.  Enjoy!!

BBQ Chicken Quinoa Salad

Becca here with the perfect summer recipe!  It can easily be prepared ahead of time, and just drizzled with dressing before serving.  Add fruit, and you have a cool summer meal with great taste!  My whole family really loved this recipe, and several asked for seconds.  I love quinoa, a protein packed grain that is sort of similiar to rice but way healthier, as long time readers know, and I love it even more that I've experimented and figured out that I can cook a double batch and freeze half of it once it's cooled, making meals like this even easier to throw together at the last minute.  Even better, I used cooked chicken from my Slow Cooker Easy Cooked Chicken & Stock recipe from the freezer, and leftover grilled corn, so really it was just a matter of stirring the ingredients together with a bit of planning ahead!  I was inspired by this recipe  and we thought her dressing of barbeque sauce & Greek Yogurt was amazing; my husband couldn't believe that's all that was in it!  I can't wait for your family to try this recipe!  This made a large bowl full, enough for my family of five to eat once as a main dish, and again as a side dish.

BBQ Chicken Quinoa Salad

4 cups cooked quinoa

3 cups cooked, chopped chicken

1 1/2 cups your favorite barbeque sauce (I used KC Masterpiece)

2 cups cooked corn

1 medium chopped purple onion

3 cups grape tomatoes

Dressing:

3/4 cup Greek Yogurt

3/4 cup your favorite barbeque sauce (I used KC Masterpiece) 

In a large bowl, combine chooked chicken and 1 1/2 cups barbeque sauce until well combined and chicken is coated.  Gently stir in other ingredients - quinoa, corn, onion, and grape tomatoes.  Add extra barbeque sauce if necessary.

In a separate bowl, combine dressing ingredients to drizzle over the top when serving.  Enjoy!

Savory Lasagna

I don't typically make lasagna the same way twice...I try different recipes, and we're usually somewhat pleased with the results.  This time, I'm sticking with this new recipe that I came up with!  I used the Homemade Marinara Sauce that was posted a few days ago, and I think that made a big difference in the delicious flavor. I thought this tasted like restaurant quality, and am excited to make it again for my family!

Savory Lasagna

1 pound ground turkey

32 ounces marinara sauce

1 large egg, lightly beaten

1 15 oz container ricotta cheese

9 whole wheat lasagna noodles

1 cup shredded cheese (I used Colby Jack, but Mozzarella would be great)

1/2 cup parmesan cheese

1. Heat oven to 350 degrees. Boil lasagna noodles according to package directions. Once cooked, lay them out on paper towels to remove moisture and allow them to cool.

2. Brown ground turkey in a medium sized skillet. Once it has been cooked, drain any fat.  Next, add the marinara sauce, and simmer.

3. Meanwhile, in a medium sized bowl, mix the egg, ricotta, parmesan, and 3/4 cup shredded cheese.

4. Using a 9x13 or 8x8 dish, spread a small amount of the meat/marinara mixture onto the bottom of the pan. (enough to cover)   Top with lasagna noodles (breaking to fit if necessary), then 1/3 of the cheese mixture.

5. Repeat the layers of sauce, noodles, cheese 2 more times.  Cover with remaining noodles and sauce, and sprinkle the rest of the mozarella cheese on top.

6. Bake for 45 minutes, and allow to cool before serving.

Enjoy!



Pesto Pasta with Green Beans

Becca here with a recipe that my family loved, and takes no longer than takout or a boxed meal from the grocery store would!  Prepare some fruit while this cooks, and you can have a great healthy meal on the table in under 20 minutes, easily!  My parents kindly gave us a big bag of green beans from their garden, which I used part of to make this all in one pan meal.  Feel free to substitute frozen green beans (or even peas, as my husband mentioned thought would be good) if it isn't garden time.  This makes a large batch, my family of 5 was able to eat it twice, which is always a bonus in my book!  I loved that my daughter had company that I wasn't even sure would like the meal, and she even asked for seconds.  The flavor is really good and fresh, I even ate some the next day cold, like pasta salad!  We ate this as a main dish, but it would also make a great side dish for a barbeque or potluck.  Enjoy!

Pesto Pasta with Green Beans

1 pound your favorite rotini (whole wheat, gluten free, etc. any is fine!)

1 pound fresh green beans, snapped (or frozen green beans, or peas)

1 cup plain Greek Yogurt

1/2 cup pesto (the store has several prepared varieties near the spaghetti sauce, or homemade)

salt & pepper to taste (I would add this last, it will depend on the type of noodles/pesto you use!)

Bring a large pot of water to boil.  Add rotini and green beans, and cook for time designated on rotini package (7 - 10 minutes usually).  When it is finished, drain, and return to saucepan.  Immediately stir in Greek Yogurt and pesto, and gently stir to spread throughout.  Taste, add salt and pepper if necessary, and serve!  Enjoy!

Beef Stroganoff

 Jana here with a recipe for a great weeknight meal!  I really enjoy stroganoff, but most of the recipes I have found have cream of mushroom (or a similar) type of ingredient.  Since I have tried to eliminate those from the majority of our cooking, I tried to find an alternate version.  I found a recipe through a search on Pinterest, so that is what I went from to make this!

Beef Stroganoff

1 lb ground beef
2 cups mushrooms, sliced
1 medium onion, chopped
4 tablespoons butter
2 tablespoons flour
2 tablespoons worchestershire sauce
1 can beef broth
1 cup sour cream
Noodles of choice

1. Brown ground meat, and set aside.

2. Melt butter in a medium pan, and brown mushrooms and onion.

3. Add the flour, mix well, and cook for 1 minute.

4. Add beef broth and worchestershire sauce, and stir well.  Let simmer for several minutes, until it begins to slightly thicken.

5. Add the ground beef and sour cream, and mix well.  Let simmer until sauce is to desired thickness.  You may add small amounts of flour if necessary.

Serve over noodles or rice!  Enjoy!

Quinoa Tuna Cheese Muffins

Becca here with another original recipe that I am super excited about!  And yes, I know I say that often, but these really are just that great.  A long time ago, like nearly 11 years ago when Samuel & I were first married, I copied a recipe for tuna 'muffins' made with white rice down from a cookbook while we were house sitting for one of our college professors.  I've made a few changes to that original recipe over the years, including making a dairy free variation while one of my sons had a problem with dairy for a couple of years, but it's remained a family favorite.  So after the great success of the Mini Broccoli Bacon Quinoa Quiches I first made a few weeks ago, I started thinking about making a tuna/cheese variation, for a healthier, more updated version of the white rice ones.  So here's the result!  My family also ate all of these in no time; I think they taste just as good, or quite possibly even a teeny bit better, if that's possible, reheated the next day for a quick & easy lunch.  Here's my recipe for a large batch, enjoy!

Quinoa Tuna Cheese Muffins

6 cups cooked quinoa
5 cans tuna (6 oz. each), drained well
6 large eggs
1/4 cup dried minced onion (the dehydrated ones from the spice aisle)
2 teaspoons seasoning salt
1 - 2 cups sharp cheddar cheese (our family favorite, regular cheddar is fine too :)

Preheat oven to 350.

In a large bowl, stir all ingredients together & until evenly combined and mixed well.

Place mixture into well-greased mini-muffin tins; filling to the top, and bake for 15-20 minutes, or until starting to brown around the edges.  Let cool 5-10 minutes in the pan before trying to remove.  Enjoy!!

*I used a mini muffin pan, for a regular sized muffin tin cooking time will need to be increased by 5-10 minutes.  They should start to brown on the edges & the middle will be bubbly when they are done. 


I also wanted to with my "sweetheart" a happy 4th Birthday today too!!  I love you, Momma :)