secret spaghetti and parmesan crusted meatballs

a few weeks ago my 3-year-old surprised me by requesting spaghetti and meatballs for dinner.  my 1st reaction... "that's boring... not to mention a lot of plain carbs and not enough vegetables..."  and my 2nd thought... "unless i fix that problem..."

so here is the skinny bovine's version of spaghetti and meatballs.  there are 4 very tightly packed cups of spinach and 1 whole zucchini in this meal.  that's a whole lot of good for you in a traditionally non veggie-packed meal.   they were the yummiest spaghetti and meatballs our family of 4 has ever had and my kids were none the wiser. 

secret spaghetti and parmesan crusted meatballs

6 servings

1 pound whole wheat spaghetti/linguine

1/2 pound lean ground beef

1/2 pound ground turkey (or all one or the other - it's up to you)

1 egg

1 slice of wheat bread - toasted and turned into crumbs in your blender

1 tablespoon parsley

1/2 teaspoon oregano

1/2 teaspoon salt

1/2 teaspoon basil

dash pepper

1 medium zucchini, grated

2 tightly packed cups spinach, chopped

1/2 cup chopped onion

3 cloves garlic

1/3 cup kraft-style parmesan cheese

1 cup panko bread crumbs

1/2 teaspoon salt

1 jar of your favorite pasta sauce

2 tightly packed cups spinach, chopped

fresh grated parmesan cheese (optional)

 1.  cook spaghetti according to package directions.  preheat oven to 400 degrees. 
2.  in a sauce pan, heat a dash of olive oil over medium heat.  add onion and garlic.  cook until onion is translucent.  add zucchini and 2 cups spinach and sprinkle with salt.  cook til veggies are soft.  remove from stove and let cool a bit. 
3.  in a large bowl, combine raw meat, egg, bread crumbs, parsley, oregano, basil, 1/2 teaspoon salt and a dash of pepper.  stir til combined.  add onion, zucchini, spinach mixture.  stir til combined. 
4.  grease a mini muffin tin.  in a shallow dish, combine parmesan cheese, panko bread crumbs and 1/4 teaspoon salt.  use a small cookie scoop to form meatballs and then roll each meatball in the cheese/crumb mixture, pressing the crumbs into the meatball until well coated.  place each meatball into a slot in the mini muffin tin.  (i made 30 meatballs so i used a whole mini muffin tin + a few slots in a regular muffin tin.)
5.  bake meatballs at 400 degrees for 20 minutes. 
6.  while meatballs are baking, combine a jar of pasta sauce and 2 tightly cups packed spinach, chopped, in a pot.  heat over medium until sauce is hot and spinach is cooked. 
7.  combine spaghetti and sauce, stirring to coat.  dish up servings and top each serving with meatballs.  sprinkle with parmesan cheese if desired. 
8.  smile because you just ate all those veggies in your spaghetti and meatballs.

creamy baked penne with sausage, red peppers and asparagus

okay, i didn't used to be an asparagus person, so if you aren't don't let this freak you out - use some chopped spinach instead! (especially if your asparagus is pricey - i found mine at the dollar store. and in it's defense asparagus is soooo good in this!)

it seems like everyone has their own version of this favorite. i really love baked pasta so i thought i'd bake mine. hubby gave it a good strong 9 so it was a hit at our house!

creamy baked penne with sausage, red peppers and asparagus
4 servings

8 ounces cooked penne pasta
olive oil
1/2 cup chopped onion
1 red bell pepper, seeded and chopped (don't pay more than 88c ish for it!)
1 heaping teaspoon chopped garlic
1 bunch asparagus, trimmed and cut into 1 inch pieces (mine was short of a pound i think) (don't forget you can use a few cups of chopped spinach here instead!)
salt and pepper
1/3 lb spicy sausage (spicy really is good here, but if you don't want it spicy, use what you like. and chicken sausage would be awesome! we just used leftovers from a work party!)
3/4 cup chicken broth
1 14 oz can crushed tomatoes (diced would be fine too, i was out!)
3/4 cup low fat ricotta cheese
1 cup part skim mozzarella cheese
a few handfuls of parmesan cheese

1. cook and drain your pasta! :)
2. heat a few teaspoons of oil in a large skillet over medium heat. add onion and bell pepper and cook until onion is translucent. add garlic. cook 1 minute, stirring. add sausage (if your sausage is raw i'd add it with the onions and peppers). heat 1-2 minutes.
3. add broth and tomatoes. bring to a boil. reduce to simmer until sauce begins to reduce. add asparagus (or spinach) and cover, letting asparagus get just crisp tender and letting sauce finish reducing, about 5 minutes (but watch closely - don't over cook your asparagus!).
4. stir in ricotta until melted (this makes a creamy sauce without having to use heavy cream)
5. stir in cooked pasta. mix well. pour into 13x9 baking dish. sprinkle evenly with mozzarella and parmesan. bake at 350 until cheese passes gooey and starts to get crispy - about 20-25 minutes.
6. serve immediately and don't bet on leftovers the next day. :)

five ingredient fridays: creamy avocado pasta salad

i whipped this up the other night for a church function and it was a hit! just thought i'd share it since pasta salad is such a great warm weather food!

i know it's a few over 5 ingredients, but it's super simple. promise.

creamy avocado pasta salad
8 servings (main course, lots more as a side dish)

1 lb pasta of choice, i used macaroni
1 chicken breast, butterflied and heavily covered on both sides in taco seasoning, then pan-grilled and chopped
1 can black beans, rinsed and drained.
1 green peppers, chopped
2 roma tomatoes, chopped
1/4 of a red onion, minced

kroger brand (from smith's) lite creamy avocado ranch with lime dressing, to taste
chopped fresh cilantro to taste
salt and pepper to taste

next time i'd also add sliced black olives. yum.

1. cook pasta according to directions and cook chicken.
2. combine pasta, chicken, beans, peppers, tomatoes and onion. start with 1/2 cup of salad dressing and stir to combine. continue to add 1/4 cup at a time until you are happy with the taste/consistency. stir in cilantro and salt and pepper to taste. chill in fridge until ready to eat.

enjoy!

five ingredient fridays: pesto bowties with feta and tomatoes

the heat doesn't seem to be subsiding at all where we are. except for last night when it rained - for 5 minutes. wow. i'm heading to utah next month for 10 days where it does start to cool off this time of year.

wherever you are and whatever the temperature, pasta salad is such a great thing to eat (especially when it's hot). it's even better with only 5 ingredients!

this one is fun since it combines two of my favorite ingredients - pesto and feta cheese. i can't live without either of them - money and health aside. i love them. what ingredients can you not live without?

pesto bowties with feta and tomatoes
from the pioneer woman here

6 servings

1 lb pasta (i used rotini)
1 cup basil pesto (i used more like 3/4 cup) - try the classico brand - $2.08 at my wal-mart. not bad!
1 pint cherry or grape tomatoes, halved (got mine at the 99cents only store - more on this later)
4 oz feta cheese, crumbled (did you know they make low fat feta? not quite as good, but if your really trying to watch what you eat try it!)
salt and freshly ground pepper

cook the pasta according to package directions in a large pot of salted water. drain the pasta and run it under cold water just until it cools slightly. drain the pasta well.

transfer the pasta to a large serving bowl. stir in the pesto and gently mix until the pasta is coated. season with salt and pepper to taste (about 1/4 teaspoon each). add the halved tomatoes and feta cheese. toss to combine.

cover the pasta and refrigerate up to an hour before serving. if the pasta seems at all dry before serving, you can stir in additional olive oil to moisten the pasta (i didn't!).

spicy pasta with broccoli

here's a quick and easy meal i made a few weeks ago. it was delicious - and even without the parmesan!

spicy pasta with broccoli
adapted from culinary in the country
4 servings

12-15 ounces dry short pasta (i used penne)
2 tablespoons olive oil
3 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper
1 head broccoli (roughly 1.5 pounds), florets sliced into bite-size pieces
1/3 cup water + a little more (i used 1/2 lb more broccoli than the original recipe...)
salt and fresh ground black pepper
2 ounces (about 1/2 cup) fresh grated Parmesan, divided (optional)
1 boneless, skinless chicken breast, seasoned and cooked according to your liking

in a large pot of boiling salted water, add pasta and cook according to package directions. reserve 1/2 cup of the cooking liquid, then drain and place back into the pot off heat.

meanwhile, in a large skillet, heat oil over medium. stir in garlic and crushed red pepper - cook until fragrant, about 1 minute. add broccoli and 1/3+ cup water - season with salt and pepper. cover skillet and cook until broccoli just begins to soften, about 5 to 8 minutes. uncover and continue to cook until the excess water has evaporated and the broccoli is crisp-tender, about 1 to 2 additional minutes.

scoop broccoli mixture into the pot with the pasta and add 1 ounce (about 1/4 cup) parmesan and enough of the reserved pasta water to create a thin sauce. serve with the remaining parmesan scattered on top. serve with chicken on top.

recipe of the week: fusilli alla caprese

okay, this was ridiculously good and ridiculously easy. i made a few changes to make it cheaper and less greasy and it was still fabulous. i used whole wheat pasta, too (since i got it for $0.20 a box last week, thank you coupons). try it soon!

fusilli alla caprese
4 servings

modified from giada de laurentiis (found on my kitchen cafe)

i used mozzarella like the original recipe the night i made it, but when i ate it for lunch the next day i used parmesan and liked it lots better!

1 pound fusilli pasta (i used a little less than a pound of rotini)
2 tablespoons olive oil
2 cloves garlic, minced
3 cups chopped roma tomatoes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves (grow your own!), chopped (or about 5 tablespoons dried basil - this seems like a lot, so maybe add it a little bit at a time)
fresh parmesan cheese, for topping

cook pasta as directed.

in a medium skillet heat the olive oil over medium heat. add the garlic and saute until fragrant, about a minute. add the tomatoes, salt, and pepper. as the tomatoes cook and soften, smash them. continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. transfer the tomato sauce to the bowl with the pasta. toss to combine. add the basil leaves (if you're using dry, i'd add them to the tomatoes in the skillet) and stir to combine. serve topped with a sprinkle of parmesan cheese.

reposting a favorite

i made this for my parents a few weeks ago and then for our little family again last night with a bunch of fresh veggies from my in-laws' garden. mmm.... it reminded me just how yummy it is and that i never posted a picture last time. hope you enjoy this one as much as we do!

and thanks to my husband for working some magic on the pics - they look pretty good, eh? maybe he has a future as a food photographer! :)

no-cream pasta primavera
4 servings

1 (12 ounce) package penne pasta (sometimes i use the whole 16 oz and just add a bit more sauce)
1 yellow squash, chopped
1 zucchini, chopped
1/2 red bell pepper, julienned (pricey! use green pepper or leave out! - or splurge)
1-2 tomatoes, chopped
1 cup fresh green beans, trimmed and cut into 1 inch pieces
5 spears asparagus, trimmed and cut into 1 inch pieces
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 tablespoon lemon juice
1 tablespoon Italian seasoning
1 tablespoon butter
1/4 large yellow onion, thinly sliced
2 cloves garlic, chopped
2 teaspoons lemon zest (i like it better with a little less, but use your judgement!)
1-1 1/2 tablespoons dried basil (originally called for 1/3 cup fresh, but dried is cheap!)
1-1 1/2 tablespoons dried parsley (same as above - use fresh if you want to splurge!)
3 tablespoons balsamic vinegar
1/2 cup grated parmesan cheese

directions

1. preheat oven to 450 degrees F (230 degrees C). line a baking sheet with aluminum foil.

2. bring a large pot of lightly salted water to a boil. add penne pasta and cook for 10 to 12 minutes or until al dente; drain.

3. in a bowl, toss squash, zucchini, red bell pepper, tomatoes, green beans, and asparagus with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. arrange vegetables on the baking sheet, and roast 15 minutes in the preheated oven, until tender.

4. heat butter in a large skillet. stir in the onion and garlic, and cook until tender. mix in cooked pasta, lemon zest, basil, parsley, and balsamic vinegar. gently toss and cook until heated through. remove from heat and transfer to a large bowl. toss with roasted vegetables and sprinkle with cheese to serve.

what made this happy, messy face?

fresh basil of course!

okay, maybe not. it was pastor ryan's homemade bolognese sauce (from the pioneer woman cooks, with a few changes of course) and mommy's homemade noodles. but the fresh basil rocked. i'm growing it in a pot outside my front door and it's fabulous. do yourself a favor. grow some. here's mine. and i kill everything. i call it my "black thumb". apparently basil is easy!

i can't even tell you how good this sauce was. please make some. please.

ryan’s bolognese
from the pioneer woman cooks
makes tons

1 1/2 cups grated carrots

1 zucchini, grated
1 large red onion, diced
1 tablespoon olive oil
1 pound ground beef (i want to try ground turkey next time)
2 tablespoons dried oregano flakes
2 tablespoons dried basil flakes (i used fresh because i'm growing it - soooo yummy!
1 6-ounce can tomato paste
5 cloves garlic, minced
1 to 2 cups chicken broth
2 tablespoons worcestershire sauce
salt
pepper
2 28-ounce cans crushed tomatoes
1 cup milk
fresh Parmesan cheese

heat oil in a large dutch oven or skillet over medium heat. add grated carrots, zucchini and onions and cook for a few minutes.
make a well in the center of the mixture, then add in the ground beef. cook for a few minutes until brown, gradually stirring it into the carrot mixture.
throw in oregano and basil. use fresh if you have it; if you don’t, it’s fine.
when the meat is browned and combined with other ingredients, make another well. add tomato paste and let it heat.
add garlic and stir to combine.
aake a well in the center of the mixture and add chicken broth. stir together.
add worcestershire and stir.
add canned tomatoes.
finally, pour in milk, stir, and let simmer for 30 minutes to 2 hours—however long you need.

serve with pasta and a generous sprinkling of parmesan cheese.

homemade noodles

ala better homes and gardens' red checker cook book

makes 1 lb (normal size box of pasta)

2 cups all-purpose flour

1/2 teaspoon salt

2 beaten egg yolks

1 beaten egg

1/3 cup water

1 teaspoon olive oil

1. in a large bowl stir together 1 3/4 cup of the flour and the salt. make a well in the center of the flour mixture. in a small bowl stir together egg yolks, whole egg and oil. add egg mixture to flour mixture; mix well.

2. sprinkle kneading surface with the remaining 1/4 cup flour. turn dough out onto floured surface. knead until dough is smooth and elastic (8 to 10 minutes total). cover and let dough rest for 10 minutes.

3. divide dough into 4 equal portions. on a lightly floured surface, roll each portion of dough into a 12x9-inch rectangle (about 1/16 inch thick). let stand, uncovered, for 20 minutes. lightly dust dough with flour. loosely roll dough into a spiral; cut into 1/4-inch-wide strips. shake the strands to separate; cut into 2-3-inch lengths.

4. to serve immediately, cook for 1 1/2 to 2 minutes or until tender but still firm, allowing 1 to 2 more minutes for dried or frozen noodles. drain.

5. to store cut noodles, spread them on a wire cooling rack. let noodles dryu about 1 hour or until completely dry. place in an airtight container and refrigerate for up to 3 days. ot dry noodles for at least 1 hour and place them in a freezer bag or freezer container; freeze up to 8 months.

don't be intimidated by this make-your-own-noodles gig. it's easier than it seems - i promise.

the recipe makes about 1 lb - the size of a normal box of pasta which usually makes leftovers for our 3 the following day. we have no leftovers with these. soooooo good. enjoy!

always say never

i know, the saying is "never say never", but i'd argue that you should "always say never" to cooking with certain food items. and here's why:

• heavy cream - it's just plain bad for you. all possible nutritional benefits are outweighed by its bad-for-you-ness. it is extremely high in cholesterol and saturated fat. yikes. even if you love a recipe using heavy cream, try a substitute - milk, ricotta cheese to make pasta creamy, cool whip on your pie. i promise. it's worth it.
  
• bacon - it's not in the meat group. it finds it's position in the food guide pyramid right at the top - in the "fats, oils and sweets" category. so, i guess that would qualify bacon as a "fat"? do you really need any more convincing? if you have to, use turkey bacon... and only do it once a year.
• shortening - again, it's high in saturated fat and cholesterol. not to mention, if i were to imagine the consistency of liquid fat, shortening would be it. yuck.
  
• vegetable oil - not made of vegetables. read more about my opinion on this here. choose something better. you can do it. i believe in you. this isn't as hard as you'd think. my husband just realized last week we don't have vegetable oil and we've been married for almost 4 years.
  
• butter in excess - i love cookies. i even love to put butter on my toast. but drenching anything in butter is bad. popcorn. pasta. potatoes. rolls. even vegetables. break the habit.
  
• soda - drinking soda is the best way to gain weight, become dehydrated, loose bone mass, rot and discolor your teeth. does this sound like a good idea? do a test for me. for one week drink water in place of soda and let me know how you feel. you'll be surprised. (and yes, i drink it on special occasions. i'm not crazy!)
  
• fried food - another confession - i love french fries almost as much as i love my husband. sorry hubby. :) but i will never, ever, ever, fry anything in my home. ever. and i don't order fried anything else at restaurants. you can bake, grill, sautee lots of things. no more frying. i even make baked french fries at home to kill my cravings. they are delicious!

that's not a long a demanding list, right? just a few minor changes and you can "always say never" to these icky ingredients/foods, too.

here's a great recipe to try. baked, not fried, chicken parmesan and it was the most delicious chicken parmesan i've ever eaten. visit meghan's blog, you're gonna bake it after all, for this and other great recipes. (and the panko bread crumbs in this recipes are perfect. totally worth it. try an asian market - way cheaper than the progresso brand version at the grocery store.)

recipe of the week: three cheese spinach and chicken stuffed shells

mmm.... these were soooo yummy! i was really in the mood for manicotti but my husband requested stuffed shells instead. we all loved them - even emery couldn't keep her hands off of the pre-cooked filling. she kept unstuffing my shells! cute little stinker.

i often find stuffed pasta too rich and heavy, so the addition of spinach and chicken in these made them perfect!

random side note - there is usually egg in the filling of stuffed pasta like this. i accidentally forgot the eggs, but they turned out fabulous! why add the calories if you don't need them, right?

three cheese spinach and chicken stuffed shells

8 servings

1 12 oz box jumbo shell pasta
2 chicken breast, cut into small pieces and cooked sprinkled with garlic salt and pepper
1 bunch spinach, steamed
8 0z part skim ricotta cheese
2 cups grated mozzarella cheese
3/4 cup grated parmesan cheese
1 clove garlic, minced
2 teaspoons basil
2 teaspoons oregano
2 teaspoons parsley
1 1/2 teaspoons garlic salt (i used lawry's)
salt and pepper to taste (i used a good amount of both)
your favorite pasta sauce

1. cook pasta according to directions. lay out shells on tin foil to keep them from sticking together.
2. combine ricotta, mozzarella, parmesan and spices. add chicken and spinach and mix well, breaking up spinach as you stir. taste and add extra salt and pepper as needed.
3. stuff each shell with a large spoonful of cheese/chicken/spinach mixture.
4. i used a 9x13 and an 8x8 baking dish. spread a thin layer of sauce in baking dishes. lay shells across sauce. top with more sauce as desired.
5. bake at 375 for 30 minutes, until bubbling.

recipe of the week: dad's easy salsa pasta

my dad used to make this super yummy pasta when i was a teenager and i still crave it sometimes. if you like salsa, you'll love this! best part? it's crazy easy.

dad's easy salsa pasta
4 servings

1 lb of your favorite pasta, cooked (i like this dish best with penne)
16 oz fresh salsa or pico de gallo (my friend mary did it with bottled the other day and said it was still yummy though!)
1 tablespoon olive oil
1 clove fresh garlic, minced
salt and black pepper, to taste
fresh cilantro (optional - add when cooking salsa or at the end as a topping!)
parmesan cheese (optional)

1. let garlic simmer in non-stick skillet with oil for a few minutes on low heat. add salsa and let simmer on low heat 10-20 minutes (you want the salsa to simmer down until all the veggies are mushy and kind of the same consistency instead of super chunky like it started out).
2. add pasta to skillet and stir until evenly coated. add salt and black pepper to taste. add parmesan cheese if desired. enjoy!

recipe of the week: pasta pie

does anyone else get bored of their normal fall-back plan for a quick dinner? i do. one of my usual fall backs is pasta and red sauce. it's quick, it's healthy and it always tastes good, but sometimes it gets boring. i had a flashback to a delicious dish of my past - the "pasta pie" - from metro pizza back home and decided to recreate it to spice up my usual pasta and red sauce. it's definitely a carbo-load so balance out the rest of your day with lots of lean protein and veggies.

pasta pie

8 servings

1/2 recipe easy pizza dough from here

16 oz penne pasta, cooked as per directions

your favorite pasta sauce

1/4 cup part-skim ricotta cheese

grated cheese (i used mozerella and a little bit of parmesan)

meat optional - (like ground turkey or some chicken)

1. when done rising, split in half and roll out each half thin and into the shape of a 13x9 in glass baking dish.

2. combine pasta, sauce and cheeses in a large bowl and stir until combined

3. lay one half of your pasta into the bottom of the baking dish (greased). lay the pasta/sauce/cheese mixture onto the dough and then top with the other half of the rolled out dough.

4. bake in the oven at 400 for 15-20 minutes or until crust is done.

recipe of the week: quick cream cheese spinach penne with chicken

mmmm... i love this pasta. it's a classic in our house inspired by a yummy dish my mother-in-law makes. work the veggie in this one and add as much spinach as you can handle!

quick cream cheese spinach penne with chicken

4+ servings

1 package penne pasta (16 oz)
1 chicken breast, cut into small pieces
garlic salt and black pepper
1/2 tsp olive oil
1 tsp fat free italian dressing
1 block 1/3 less fat cream cheese
½ cup skim milk
1 tablespoon soy sauce
½ tsp worchestershire sauce
2 ½ to 3 cups spinach or 1 bunch spinach (cut off stems if you use bunch)
parmesan cheese (optional)

1. cook pasta according to directions.
2. while pasta is cooking, combine oil, italian dressing and chicken in large skillet. season with garlic salt and a little bit of black pepper. cook until done.
3. when chicken is done, add block of cream cheese and ¼ cup of the milk. stir constantly until cream cheese is melted. add soy sauce and worchestershire sauce. add more garlic salt to taste if needed. add more milk to thin sauce as desired.
4. add spinach last and cook until spinach is no longer crunchy.
5. toss pasta and sauce together in large bowl and parmesan cheese if desired.

why eat meatless?

i am by no means a vegetarian, but do love to eat meatless, or at least make a dinner with no meat every now and then. as meat is a traditional part of american meals, you may face understandable skepticism or even protest from say, your meatier half, when placing a meatless dish on your dinner table. thanks to my friend stacey for asking me to post about this! here are a few skinny-bovine worthy arguments with which to combat this protest:

• "eating meatless (at least occasionally) is cheaper than eating with meat." if you are married to an accountant like i am (or any other form of stingy, money-saving, male) this argument can definitely hold weight.
• "eating meatless is really healthy." you can choose better calories by replacing a meat with a protein-rich non-meat or eliminate an unnecessary carb load by replacing it with a veggie.
• "saving calories with less meat means more room for dessert." enough said.
• "we can be more adventurous in our food choices by eating meatless." some of my favorite meatless recipes are curries, indian dishes, etc. these types of fun recipes keep me from getting bored cooking and my husband from getting bored eating. don't be afraid to try new things!

and of course if i'm going to try and convince you to eat meatless, i'd better give you a fun, meatless recipe. i made this one last night and was pleasantly surprised at how yummy it turned out... all of the veggies in the sauce were fabulous!! besides, it was really fun to make noodles out of squash. i felt so professional. thanks again, stacey, for passing it along!

spaghetti squash with red sauce

6 servings

1 medium spaghetti squash (about 4 pounds)

2 cups chopped fresh tomatoes

1 cup sliced fresh mushrooms

1 cup diced green pepper

1/2 cup shredded carrots

1/4 cup diced red onion

2 garlic cloves, minced

2 teaspoons italian seasoning

1/8 teaspoon pepper

1 tablespoon olive oil

1 can (15 ounces) tomato sauce

grated parmesan cheese (optional)

1. cut squash in half lengthwise; discard seeds. place squash, cut side down, on a microwave-safe plate. microwave, uncovered, on high for 14-16 minutes or until tender.

2. meanwhile, in a large skillet, sauté tomatoes, mushrooms, green pepper, carrot, onion, garlic, italian seasoning and pepper in oil for 6-8 minutes or until tender. add tomato sauce; heat through.

3. when squash is cool enough to handle, use a fork to separate strands (see pic below). place squash on a serving platter and top with sauce. sprinkle with parmesan cheese if desired.

i made a few changes of course - i was saving my fresh tomatoes for something else so i used a can of diced (drained) and i think mushrooms are yucky so i left them out.

here's my suggestion, try something meatless that is fabulous like no-cream pasta primavera or taco soup (vegetarian modification) and then sneak a meat substitute into something and see if your eaters like it (try tasty lentil taco meat in burritos or enchiladas or something!) your sneakiness will pay off! trust me.

click here for all of my meatless favorites!

recipe from http://www.cbsnews.com/stories/2007/06/04/earlyshow/living/recipes/main2883739.shtml

adventures in family-friendly cooking

so last week i was in las vegas babysitting my niece and 2 nephews in the afternoons while their regular sitter (a.k.a. grandma) is out of town. i decided it would be fun to be their personal chef for the week (or "auntie chef" as the kids are now calling me), but it has been more of a challenge than i thought it would be cooking for 3 kids and 2 adults that don't necessarily eat the same way i do. i had some success... and some failure and just thought i'd share my adventures with you.

first of all, a quick bio on my eaters last week:

jeremy: my brother, definitely a picky eater, a very finicky palate, often tough to please, spent most of my summer cooking trying to figure out how to do just that
melissa: my sister-in-law, good eater, not tough to please
jacob: nephew, 12, likes plain noodles, plain rice and chicken - as long as you don't season it wrong
emma: niece, 7, can "pound the sushi", a more adventurous eater than i, unless you venture into the realm of "healthy" (which i often do!)
abe: nephew, 4, funniest kid you'll ever meet, prefers hotdogs and doughnuts above all else

next, my menu with reviews (recipes will be last or click links for recipes):

monday: easy baked pasta
jer, mel and jacob: m.i.a.
emma: loved the meat, got sick of the noodles 1/2 way through her plate
abe: hilarious. kept telling me he wouldn't eat it because "i tried it 20 times" and "i don't like it". i promised him i'd make him something else as long as he tried it. he tried it, admitted that he liked it, then caught me in my own promise by reminding me i only said he had to take one bite and then opting for the previous night's pizza in the fridge. funny kid man.

tuesday: turkey chili and corn bread (thanks to abe for "making" the corn bread. he's the most fun cooking buddy i've ever had) (yummiest corn bread ever. seriously. email me for recipe if you're dying for it. it can't go on skinny bovine because it is not... i repeat, not, good for you. :) )jer: liked the chili, loved the corn bread
melissa: loved both
jacob: m.i.a.
emma: loved both - even had seconds of the chili!
abe: loved his corn bread. wouldn't touch the chili. he's 4. what do you expect?

wednesday: chicken tacos and quesadillas
jer: loved them, even raved about them you might say - surprised me and opted for quesadillas, though
melissa: loved them. doesn't usually like chicken, but she loved this chicken. opted for tacos. jacob: m.i.a.
emma: loved the quesadillas. had 2.
abe: talked about the upcoming quesadillas all day, devoured his when it finally came and discovered a new love for sour cream

thursday: orange chicken (click here for recipe on previous post)
jer: m.i.a.
mel: liked it okay
jacob: really liked it
emma: liked it for the first 5 minutes and then changed her mind. haha.
abe: said it was the "best chicken i ever eat". :)

friday: homemade pizza (a frequent request. they love my pizza.) lots of variation is easy with this one to please different eaters - andouille sausage and kalmata olives for jer, chicken pesto for mel and i, and simple cheese for the kids
jer: has since declared this his "favorite food right now" and said he wouldn't hesitate spending another $250 bucks to fly me in if i made the pizza for him again
mel: loved it - "what did you put in that crust?"
jacob: loved it
emma: loved it
abe: loved it - and even had seconds despite the fact that he'd been begging me to make him "shells and cheese" for dinner

easy baked pasta

easy baked pasta (click here to read reviews)

ziti noodles
mozerella
parmesan
your favorite pasta sauce
ground turkey browned with fresh garlic, salt and pepper

bake at 350 for 30 min

easy as that and it's a sure fire hit with almost any crowd!

choose the right [chicken broth]

so i used to be one of those people who anxiously awaited canned chicken broth to go on sale for $0.50/can and then buy tons of it. i use it for everything - in pasta sauce, sauces for meat and veggies, we cook rice and pasta in it, make soup with it, etc, etc, etc. and yet, despite the fact that i bought it at the "sale" price i felt guilty every time i used 4-5 cans to make homemade chicken noodle soup. buying canned chicken noodle soup would be cheaper than that, wouldn't it? (granted it wouldn't have been as good, so it was still worth it!)

luckily, i discovered i was doing it all wrong. chicken broth can be cheap. and here's how:

buying the chicken bullion cubes isn't very cheap, but buying a whole container of bullion sure is! i bought this beauty for $5 at wal-mart. just add 1 teaspoon of the bullion (i often like a little more) to 1 cup of water and you just made a cup of chicken broth for 2 1/2 cents!!! (the whole container holds 250 teaspoons, it cost $5 - you do the math.) another bonus - it hardly takes up any room in your cabinets, unlike buying a case of the canned stuff.

this is the kind of budgeting find that makes me oh so happy to be a poor student on a budget! take that canned chicken broth! ha! :)

in honor of this money saving moment, here's a recipe to use some of your new chicken broth bullion on. warning: this recipe is not my cheapest, healthiest or lowest fat, but it isn't that expensive or that unhealthy and it is soooo good! so go ahead, splurge! with your cheap chicken broth and red, orange and yellow bell peppers on sale at the sunflower farmers market (see sale alert!!! in side bar) this meal is affordable. make it for a date night with your sweetie this weekend instead of going out or cook it for sunday dinner. it will not fail to impress! (some of you may have seen this on my family blog a few months ago if it looks familiar.)

chicken pepper pasta

(this makes lots - 4-6 servings, depends on how much you can control your urge to eat more!!!)

1 1/2 tablespoon fat-free italian dressing

1/2 tablespoon olive oil

1/2 teaspoon black pepper

1/2 cup chopped onion

2 large cloves finely chopped garlic

3 peppers, chopped into bite-sized pieces (red, yellow and orange, no green - can use 2 peppers to make it cheaper and it will still be great!)

2 cups chicken broth

4 oz (1/2 block) 1/3 less fat cream cheese

1 cup parmesan cheese

2 boneless, skinless chicken breasts

garlic salt, pepper and cumin

16 oz penne pasta, cooked

1. combine italian dressing, olive oil, black pepper, onion and garlic in large saucepan. brown until onion is semi-soft.

2. add peppers and chicken broth to saucepan. simmer for about 10 minutes until peppers are semi-soft.

3. add cream cheese and stir until melted. add parmesan and stir until melted.

4. while your sauce is heating, pan-cook or grill chicken breasts coated in a little bit of italian dressing and olive oil and sprinkled with garlic salt, pepper and cumin. cut chicken into thin slices.

5. combine sauce, pasta and sliced chicken in large bowl. serves 4-6.

no need for recipe attribution. this one, like creamy herbed chicken, is mine!

bonus recipe: thai peanut pasta

just because it was so yummy night before last i thought i'd post this recipe. and it was soooo easy and sooooo cheap. see stats after recipe below!

thai peanut pasta

6 oz dried fettuccine or linguine (picture shows angel hair... i had extra in my fridge!)
1 to 1 1/2 cups frozen french cup green beans
1 chicken breast, cut into small bite-size pieces
1/4 cup chicken broth
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon lime or lemon juice
1/4 teaspoon crushed red pepper
1 clove garlic, minced

1. cook pasta.
2. cook chicken in a tiny bit of olive oil and lime juice. sprinkle with garlic salt and black pepper. add green beans when chicken is almost done.
3. for sauce, combine broth and peanut butter in saucepan and whisk until peanut butter melts. stir in soy sauce, lime juice, red pepper and garlic. heat through.
4. combine cooked pasta, chicken and green beans and sauce. eat and enjoy!

and like i said, this is totally skinny bovine-cheap. here are the stats:

1 chicken breast - bought at $1.69/lb - $ 0.93

pasta - $ 0.40

frozen green beans - $ 0.20

sauce ingredients (garlic, lime, broth, etc.)
a generous estimate - $ 0.50


total - 3 (big)/4 (small) servings - $ 2.03

$2.03!!!! yowsers, that is cheap!! love it!

this is a slightly modified version of better homes and gardens' "turkey and pasta with peanut sauce"

a great veggie recipe: no-cream pasta primavera

since i've just attempted to convince you to eat more veggies (see below), i feel responsible to give you at least one veggie-filled recipe to try.

i love pasta, but the thought of whole cream makes my tummy turn circles (so high on the bad fat and calories scale), so i was psyched when i found this yummy recipe. it has a TON of veggies - so feel free to substitute some for what you already have or what is cheap, or just use a few less and add some grilled chicken if you're still converting to veggieism. the sauce is what makes this one so yummy, so adjust other ingredients to your liking.

no-cream pasta primavera

1 (12 ounce) package penne pasta
1 yellow squash, chopped
1 zucchini, chopped
1/2 red bell pepper, julienned (pricey! use green pepper or leave out! - or splurge)
1 tomato, chopped
1 cup fresh green beans, trimmed and cut into 1 inch pieces
5 spears asparagus, trimmed and cut into 1 inch pieces
1/4 cup olive oil, divided (can use a little bit less)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 tablespoon lemon juice
1 tablespoon Italian seasoning
1 tablespoon butter
1/4 large yellow onion, thinly sliced
2 cloves garlic, thinly sliced
2 teaspoons lemon zest
1-1 1/2 tablespoons dried basil (originally called for fresh, but dried is cheap!)
1-1 1/2 tablespoons dried parsley (same as above - use fresh if you want to splurge!)
3 tablespoons balsamic vinegar
1/2 cup grated parmesan cheese

directions

1. preheat oven to 450 degrees F (230 degrees C). line a baking sheet with aluminum foil.

2. bring a large pot of lightly salted water to a boil. add penne pasta and cook for 10 to 12 minutes or until al dente; drain.

3. in a bowl, toss squash, zucchini, red bell pepper, tomatoes, green beans, and asparagus with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. arrange vegetables on the baking sheet, and roast 15 minutes in the preheated oven, until tender.

4. heat remaining olive oil and butter in a large skillet. stir in the onion and garlic, and cook until tender. mix in cooked pasta, lemon zest, basil, parsley, and balsamic vinegar. gently toss and cook until heated through. remove from heat and transfer to a large bowl. toss with roasted vegetables and sprinkle with cheese to serve.

about 6 servings

modified by the skinny bovine from original recipe found at allrecipes.com