Sesame Noodles

I made sesame noodles tonight using this recipe, they were really good and I will definitely make them again. We had them with marinated salmon and green beans, and had a ton left over for another meal. The only thing I would do differently is that I made these using whole wheat pasta and as you know wheat pasta has a strong taste so it mellows out the seasonings/sauce, so next time I will use regular noodles. The whole family seemed to enjoy them though and that is always plus!

Chicken Spinach Alfredo Pockets

I made this recipe a few weeks ago from A Chef in Training, it was delish, even my husband thought so. Brent does not like chicken pizza, a he really liked it.

SPINACH CHICKEN ALFREDO POCKETS

• 2-3 cups cooked chicken-shredded (I used a rotisserie chicken just to save on time)
• 1 (16oz) jar Alfredo sauce
• 1 (10 oz) bag fresh spinach
• 1 tsp. salt
• 1 (8 oz) bag shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup mushrooms (optional) - I didn't use this because my hubby doesn't really like them
• I threw in about a 1/4 cup of sun dried tomatoes for more flavor, but it is completely optional
• 3 (13.8 oz) cans refrigerated pizza dough*

*I don't know that I'd use the pizza dough cans again, I think next time I'd use the homemade pizza dough recipe I like from Allrecipes.

Preheat oven to 375 F. Line a baking sheet with parchment paper and set aside.

Mix shredded chicken, alfredo sauce, spinach, salt, mozzarella cheese, Parmesan cheese, and mushrooms together by hand in a large bowl.

I rolled out the dough and cut to make rectangles for pockets. Place some of chicken mixture on one half of the rectangle dough leavining a 1 inch border. Fold the other half of dough over and press edges together until sealed.

After stuffing and folding each pocket, place on baking sheet. Whisk egg and 1 Tbsp. water together and brush over the top of each pocket. Bake at 375 for 15-18 minutes or until very golden brown on top. Cool 10 minutes before serving.

If you don't want little pockets, another option you could do is:

Unfold one can of dough onto prepared baking sheet. Gently stretch or roll into an 11-inch square; cut in half diagonally, forming two triangles. Place about 1 1/2 cups chicken mixture in the center of the triangle, leaving a 1 inch border on each side. Fold 1 side of triangle over filling, rolling up edges of dough to seal. Cut a small slit in top of calzone to allow steam to escape. Repeat with remaining dough and check mixture. Bake at 425 F for 15 minutes or until Golden Brown.

Comfort food- Chicken Zucchini Casserole

I originally found this recipe on Allrecipes and I LOVE it! It tastes like thanksgiving and its a fabulous way to use up your zucchini!

Ingredients

• 1 (6 ounce) package stuffing mix
• 3/4 cup butter, melted
• 3 cups diced zucchini*
• 2 cups cubed cooked chicken breast
• 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
• 1 medium carrot, shredded
• 1/2 cup chopped onion
• 1/2 cup sour cream

*I usually use 2 C. shredded zucchini instead

Directions

1. In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. Transfer to a greased 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350 degrees F for 40-45 minutes or until golden brown and bubbly.

Taco Seasoning

I have been using this fabulous taco seasoning recipe that I found on Kid Appeal for about a year now, a great way to save money and lose the sodium (when you leave out the salt) and preservatives.

Taco Seasoning Recipe (based on this allrecipes.com spice ratio)
2 TBSP Cumin*
5 TBSP, 1 TSP Chili Powder*
2 TSP Red Pepper Flakes*
2 TSP Garlic Powder*
2 TSP Onion Powder*
1 TBSP, 1 TSP Paprika*
2 TBSP, 2 TSP kosher salt
1 TBSP, 1 TSP black pepper

Add all ingredients to a small mixing bowl and combine. Return spice mix to an airtight container or empty spice jar. Per your taste, add 1/2- 1TBSP of this mixture to 1 lb of cooked ground meat. Add it in larger quantities to make taco flavored soups. You should get 8-16 servings assuming you're flavoring 1lb of meat. Add a label to your spice mixture with the amount to use "1/2-1 TBS per lb meat" so you don't forget!

Note: This mixture is forgiving. If you're out of something, leave it out. My grandma just used salt, pepper, cumin and chili powder to season taco meat, so that's all I usually use. It is a slightly different flavor than the packages, but your family will get used to it over time. Also, this doesn't contain flour or cornstarch, and it doesn't call for adding water, so this won't give you saucy meat, rather, flavored meat. That's the way we roll!

Yummy Healthy Yogurt Cake

l white cake mix
l weight watchers yogurt, any flavor
1/2 cup unsweetened applesauce
3/4 cup water
3 egg whites

Mix following the directions on the back of the box.
Bake 350 degrees 25-30 minutes

Frosting

1 weight watcher's yogurt
1 8oz. tub fat free Cool Whip
Keep refrigerated
optional - top with berries

This cake is super delish and I've tried with fiber one yogurt, and light and fit as well, it just needs to be a 6 oz container. The last time I made it I used strawberry light and fit and I think it was my fav so far.

Cheese and vegetable soup

A few weeks ago I made this great Cheese and vegetable soup from Jamie Cooks it up. I highly recommend it, it had a great flavor with out all the sodium. I am excited to make it again switching up the vegetables, I want to try broccoli and cauliflower next.

PW's Vegetable Lasagna with our changes.

We (aka my husband and I, Ava could care less and Katrena does care, a lot) like to eat at least one vegetarian meal a week. So when I came across Pioneer Woman's Vegetable Lasagna recipe on Monday morning I knew I had to make it. We made it last night, with a few changes and we LOVED it. Well one said nothing (Ava), some of us loved it (Brent and I) and the other said "why can't we just eat your regular lasagna with meat" (katrena). I think my sweet child really dislikes trying anything new unless its a sweet, and her mother likes to constantly make something new.

Anyways on to the lasagna:

Lasagna noodles, I use oven ready but you could use regular noodles as well.
2 T. olive oil
1/2 medium onion
4 cloves garlic ( I use 2tsp minced)
1 yellow bell pepper, diced
1 green bell pepper, diced
2 yellow squash, diced
2 zucchini squash, diced
1 small can sliced mushrooms
1 (28 oz) can crushed tomatoes, italian style
1/2 c. white cooking wine
1/2 T. dried parsley
1/2 tsp. salt
black pepper
1/2 t. crushed red pepper
about 30 oz of cottage cheese
2 eggs
1/2 c. grated parmesan
2 c. mozzarella cheese, shredded
1/4 c. parmesan cheese.


If needed cook noodles, and prepare vegetables.

Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook for a minute. Add bell peppers and saute for another minute. Add squash and mushrooms and cook for a few minutes more. Pour in wine, salt, black pepper, and crushed red pepper and stir. Pour in tomatoes and parsley, stir to combine and let simmer for about 20 minutes.

Meanwhile:preheat your oven to 350 degrees.

And in a separate bowl combine cottage cheese, eggs, parmesan cheese and a little black pepper.

When your 2o minutes are up, you are ready to assemble. Spread a little of your sauce mixture in the bottom of a 9x13 pan, layer your noodles on the bottom of the pan, spread a 1/3 of your cottage cheese mixture and a 1/3 of the mozzarella cheese, and then a little less than a 1/3 of the vegetable mixture.

Repeat the layering process two more times, finishing with the rest of the vegetable sauce mixture and sprinkle with 1/4 c. parmesan cheese.

If using oven ready noodles cover with foil and bake for 30 minutes, remove foil and bake another 15 minutes. Let stand about 10 minutes before cutting.

If you are using regular lasagna noodles, cover with foil and bake 20 minutes, remove foil and bake 5-10 minutes more. wait about 10 minutes before serving.