Instant Pot Ziti

this was a good easy one from Mel’s. I sautéd ground beef in the first step. 

Lasagna Soup

http://www.melskitchencafe.com/white-chicken-lasagna-soup/

We loved this and it is a definite make again kind of soup.

1. Creamy White Chicken Lasagna Soup
   YIELD: SERVES 8
   This makes a big ol' pot of soup, so feel free to halve the recipe for a smaller crowd.

   Also, if you don't have cooked chicken on hand, never fear! In the first step, before adding the vegetables, heat the oil and add diced, uncooked chicken (about 1 1/2 to 2 pounds) that's been seasoned lightly with salt and pepper. Cook it through, 5-7 minutes and then remove to a plate and proceed with the recipe, adding the chicken back in at the end.
   INGREDIENTS
   Soup:
   • 1 tablespoon olive oil
   • 1/2 cup chopped onion
   • 1 cup chopped carrots (about 2 large)
   • 3 cloves garlic, finely minced
   • 8 cups low-sodium chicken broth
   • 1 teaspoon dried parsley
   • 1 1/2 teaspoons dried basil
   • 1 teaspoon dried oregano
   • 1/2 teaspoon dried thyme
   • 1 teaspoon salt
   • 1/2 teaspoon black pepper
   • Pinch red pepper flakes
   • 12 to 16 ounces tri-color rotini (depending on how noodly you want it)
   • 8 cups milk
   • 1/4 cup flour
   • 2 to 3 cups cooked, shredded or chopped chicken
   Creamy Topping:
   • 2 cups ricotta cheese
   • 1 teaspoon dried basil
   • Salt and pepper to taste
   • 1/2 cup freshly grated Parmesan cheese
   • 1 cup shredded mozzarella cheese
   • Chopped, fresh tomatoes
   • 
     
   In a large 8-quart pot, heat the olive oil over medium heat. Add the onion, carrots and garlic. Cook, stirring occasionally, until the vegetables soften, 5-7 minutes.
2. 
   
3. Add the chicken broth, parsley, basil, oregano, thyme, salt, pepper, red pepper flakes, and rotini.
4. Bring the mixture to a boil, reduce the heat, and simmer until the rotini is al dente (it will continue cooking a few more minutes in the next step).
5. Whisk or blend together the milk and flour.
6. Add the mixture to the soup and simmer for 4-5 minutes until slightly thickened. Stir in the chicken and heat through.
7. For the topping, stir together the ricotta cheese, basil, pinch of salt and pepper, Parmesan and mozzarella cheeses.
8. Serve the soup topped with a scoop of the ricotta mixture plus a smattering of fresh tomatoes.

Recipe Source: inspired by this recipe by Jen at Carlsbad Cravings (lightened it up with less butter, using milk instead of cream, changed up most of the ingredients and noodle type, and added my own topping/tomato blend, because, yum!)

Breadstick and Pizza Casserole

http://www.melskitchencafe.com/breadstick-and-pizza-casserole/

This was really good.  I was actually excited about eating leftovers the next night.  I used her breadsticks recipe and then cooked the extra breadsticks it made and we had extras to dip in the casserole. I only used one zucchini because I thought two looked like too many.  The more work you do ahead of time the better. I already had grilled green peppers, cooked onions, and cooked ground and seasoned sausage left over from Mark's breakfast he made for the elder's quorum so that saved me alot of time.

Breadstick and Pizza Casserole

YIELD: SERVES 6-8

Note: This recipe is really adaptable for filling ingredients. If zucchini aren't in season, sub easily with another type of vegetable (corn, winter squash, green beans, etc.). The meat can also easily be subbed with ground beef or turkey, pepperoni, cooked chicken, etc. Even though this recipe only uses 1/2 of this homemade breadstick recipe, I make the full batch and bake the other half of the dough as normal breadsticks because seriously, who doesn't want extra breadsticks hanging around?

INGREDIENTS

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 bell pepper, green, red or yellow
• 2 medium zucchini, cut into rounds
• 2 cloves garlic, chopped
• 2 cans (14.5 ounces each) diced tomatoes, drained
• 16 ounces tomato sauce
• 9-12 ounces fully cooked chicken or turkey sausages, sliced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1/2 recipe homemade breadstick dough (see note above)

DIRECTIONS

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1. Preheat the oven to 350 degrees F. Grease a 9X13-inch baking dish and set aside.
2. In a large non-stick skillet, heat the oil over medium heat. Add the onion and diced pepper. Cook, stirring occasionally, for 4-5 minutes, until the onion is translucent and the pepper is tender. Add the zucchini and garlic. Cook for 2-3 minutes, until just tender. Stir in the drained tomatoes, tomato sauce, chicken sausage, basil, oregano, thyme, salt and pepper. Cook for 5 to 7 minutes until the liquid is somewhat reduced. Add 2 tablespoons Parmesan cheese and stir into the mixture. Spoon half of the sauce mixture into the prepared dish. Sprinkle 1 cup mozzarella cheese over the top. Spoon the other half of the sauce over the top of the cheese and sprinkle another 1/2 cup mozzarella over the top. Arrange bread sticks in a lattice pattern (see pictures below) over the sauce, trimming to fit, if necessary. Sprinkle remaining Parmesan and mozzarella on top.
3. Bake 25-30 minutes, until the breadsticks are golden brown and cooked through and the filling is hot and bubbly. Let stand 5-10 minutes before serving.

Harvest Pasta Sauce

This was a great healthy pasta recipe. I added a little extra salt at the end and it made it tons better. I did mine in the pressure cooker and made her recipe for divine breadsticks as the side.  I used two cans diced tomotoes instead of crushed and whole milk instead of half and half.
http://www.melskitchencafe.com/harvest-pasta-sauce-trader-joes-copycat/

Harvest Pasta Sauce {Trader Joe’s Copycat}

Yield: Serves 6-8

Make sure the butternut squash is cut into small enough pieces so it doesn't take an extra long time to cook through - I go for about 1/2-inch pieces. The cooking times given for each method are not only to cook the squash but mostly to allow the flavors time to blend.

I've only ever made this in the pressure cooker (in the Instant Pot), but I have included slow cooker and stovetop methods since the simple recipe is easy to modify. Keep an eye on the sauce to make sure that it doesn't reduce too much using the stovetop (adding liquid as needed).

The leftovers of this sauce freeze great!

Ingredients

• 1 tablespoon butter
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1 cup chopped carrots (about 4 medium)
• 28-ounce can crushed tomatoes
• 15-ounce can cooked pumpkin puree (NOT pumpkin pie filling)
• 2 to 3 cups diced butternut squash (about 12 ounces)
• 1/2 cup chicken broth or stock
• 1 tablespoon granulated or brown sugar
• 1 teaspoon salt
• 1 teaspoon dried parsley
• 1/2 teaspoon Italian seasoning (I used a Tuscan blend from Penzey's)
• 1/4 teaspoon black pepper
• Pinch cayenne pepper
• 1/2 cup half and half or cream (or try milk)
• Hot, cooked pasta for serving
• Parmesan cheese, for serving

Directions

1. Pressure cooker: Heat the butter using the saute function (in the InstantPot) or by heating the pressure cooker over medium heat on the stove (for stovetop pressure cookers). Add the onion, garlic and carrots, and saute for 2-3 minutes, until onions are translucent.
2. Add the tomatoes, pumpkin, squash, chicken broth, sugar, salt, parsley, pepper, Italian seasoning, and cayenne. Stir to combine. Close the pressure cooker and bring to high pressure. Cook for 20 minutes. Let the pressure cooker naturally release for 10 minutes, then release the rest of the pressure.
3. Use an immersion blender (or transfer the mixture in batches to a blender - taking care as hot liquids expand while blending) to blend until smooth. Stir in the half and half or cream. Thin with additional broth or cream/milk, if needed. Serve over hot, cooked pasta and garnish with Parmesan cheese.
4. For the slow cooker: Combine all the ingredients, except the half and half or cream, in a slow cooker and cook on low for 4-6 hours until the squash is tender and flavors have combined well. Use an immersion blender (or transfer the mixture in batches to a blender - taking care as hot liquids expand while blending) to blend until smooth. Stir in the half and half or cream. Thin with additional broth or cream/milk, if needed. Serve over hot, cooked pasta and garnish with Parmesan cheese.
5. For the stovetop: Heat the butter in a 4- or 5-quart pot (or similar size) over medium heat. Add the onion, garlic and carrots, and saute for 2-3 minutes, until onions are translucent.
6. Add the tomatoes, pumpkin, squash, chicken broth, sugar, salt, parsley, pepper, Italian seasoning, and cayenne. Stir to combine. Bring the mixture to a gentle simmer and cook, covered, for 50-60 minutes until the squash is tender, stirring every once in a while to make sure the sauce doesn't stick (reduce the heat as needed). If it looks like it's reducing while cooking, add another 1/2 cup of broth or so.
7. Use an immersion blender (or transfer the mixture in batches to a blender - taking care as hot liquids expand while blending) to blend until smooth. Stir in the half and half or cream. Thin with additional broth or cream/milk, if needed. Serve over hot, cooked pasta and garnish with Parmesan cheese.

Recipe Source: from Mel’s Kitchen Cafe

Cheesy Spinach Stuffed Pasta Shells

http://www.melskitchencafe.com/cheesy-spinach-stuffed-pasta-shells/

I think these are going to replace my manicotti recipe because they were so much easier. I didn't make her sauce but just opened a store bought bottle to make it easier. My favorite part was that I didn't have to stuff those tight manicotti shells.

Easy Peasy French Bread Pizza

I think this is the easiest dinner idea besides grilled cheese that I have. You buy a loaf of French bread cut in half or even in half again if you like the crust skinnier. Next open an 8 0z. Can tomato sauce and stir in spices. Spread on pizza, add shredded mozzarella, and toppings. We did pepperoni, olive, and onion powder on one and pineapple and crumbled bacon on the other half. Cook at 425 until melted and toasted.

One Pot Lasagna

This recipe was awesome because it tasted like a lasagna but I didn't have to do all the work!

I used frozen chicken sausage that I had from Costco.  I browned it on all sides then I chopped it up.  I also used elbow macaroni noodles from the cannery instead of farfalle pasta.

http://damndelicious.net/2014/12/27/easy-one-pot-lasagna/

EASY ONE POT LASAGNA

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Yield6 servings

The easiest 30-min lasagna you will ever make in a single pot - no boiling, no layering, nothing - the pasta gets cooked right in the pan!

INGREDIENTS

• 1 tablespoon olive oil
• 3 Italian sausage links, casing removed
• 1 (14.5-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes, optional
• 8 ounces farfalle pasta
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded mozzarella cheese
• 1/4 cup freshly grated Parmesan
• 1 cup ricotta cheese
• 2 tablespoons chopped fresh parsley leaves

Make A Quick & Easy Ranch Spinach Dip

 

INSTRUCTIONS

• Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
• Stir in diced tomatoes, tomato sauce, oregano, basil, garlic powder and red pepper flakes; season with salt and pepper, to taste.
• Bring to a simmer and stir in pasta and 2 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
• Remove from heat. Stir in mozzarella and Parmesan until well combined. Using a small cookie scoop, top with dollops of ricotta and cover until heated through, about 2-4 minutes.
• Serve immediately, garnished with parsley, if desired.

Spaghetti Squash Alfredo

I have made this a couple of times now and it makes me love squash. It is  yummy how you broil it at the end. I think in the past I also added peas to it but I can't remember for sure.
http://www.thecomfortofcooking.com/2013/03/skinny-spaghetti-squash-alfredo.html

Freezer Pizza Dough

  This was a recipe I tried for Jenny's Christmas meals. It turned out great after being frozen. I only used white flour.

http://moneysavingmom.com/2012/05/4-weeks-to-fill-your-freezer-freezer-friendly-pizza-dough-day-13.html

Zucchini Lasagna

http://www.melskitchencafe.com/2013/07/zucchini-lasagna.html
  this was really yummy for a Lasagna without meat. Mark even thought so and he was wary of it. If I were to make it again I think I would add a little more zucchini. I thought it sounded weird before I made it to add a block of cream cheese but it made it really creamy.

I didn't make her homemade sauce, I used a bottled jar of marinara that had mushrooms in it which I thought added. I also didn't use ready to cook lasagna noodles. I used the regular kind of noodles and cooked them before the I assembled the lasagna.

Spinoccoli Pizza

http://www.annies-eats.com/2010/11/09/spinoccoli-pizza/
 I made this with the garlic bread pizza crust and it was so yummy. I just used regular milk instead of cream and it worked out just as well. This was a nice change from normal pizza. It tasted like alfredo.

Spinoccoli Pizza

Yield: about 6-8 servings

INGREDIENTS

For the white sauce:
1 tbsp. butter
1 tbsp. flour
¾ cup heavy cream or half-and-half
1 clove garlic, smashed
Salt and pepper, to taste
6 tbsp. freshly grated Parmesan cheese

For the pizza:
Pizza dough
Olive oil, for brushing
½ cup packed baby spinach leaves, torn
1 cup very small broccoli florets
2 oz. shredded mozzarella cheese
2 oz. shredded cheddar cheese
Grated Parmesan

Cooking View

DIRECTIONS

• To make the white sauce, melt the butter in a small saucepan over medium-high heat.  Whisk in the flour and cook, whisking constantly, until bubbling and light golden, about 1 minute.  Whisk in the heavy cream and garlic, and season with salt and pepper to taste.  Cook, stirring frequently, until the mixture thickens and bubbles.  Remove from the heat and whisk in the grated Parmesan until completely melted and smooth.  Discard the garlic clove.  (Note: This will make a bit more sauce than you need for the pizza, but with a little extra cheese it makes a great dipping sauce for crust.)
• To make the pizza, preheat the oven and a pizza stone at 500˚ F for at least 30 minutes.  Roll out the pizza dough into a 12-14 inch round.  Lightly brush the perimeter of the dough with olive oil.  Spread a thin layer of the white sauce over the crust, leaving a border clear around the edge for the crust.  Sprinkle the torn spinach leaves over the white sauce.  Evenly distribute the broccoli florets over the dough.  Layer evenly with the shredded mozzarella and cheddar cheeses.  Finish with additional grated Parmesan, if desired.  Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and let cool slightly before slicing and serving.

Creamy Tuscan Pasta Sauce

http://www.melskitchencafe.com/2013/04/creamy-tuscan-pasta-sauce-quick-20-minute-dinner.html

This was good and pretty easy to make but it was really rich.  To make it a little less rich, we added a little olive oil to each serving and mixed to thin it out a little. It didn't take much of the sauce to give the pasta flavor so I still have half left over in my freezer.  I wanted more in my pasta so I also added frozen peas and a little diced onion.