Cheesy Penne with Broccoli

Ingredients

• 8 ounces uncooked mini penne pasta
• 5 cups broccoli florets (about 1 medium head)
• 1 1/3 cups fat-free milk
• 2 tablespoons all-purpose flour 
• 3 tablespoons grated fresh Parmesan cheese, divided
• 2 tablespoons 1/3-less-fat cream cheese 
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• 2.5 ounces cheddar cheese, shredded (about 2/3 cup)

Preparation

1. 1. Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add broccoli to pan; drain. Place pasta and broccoli in a large bowl.
2. 2. Combine milk and flour in a saucepan over medium heat, stirring with a whisk until smooth. Cook 5 minutes or until slightly thickened; remove from heat. Add 2 tablespoons Parmesan and remaining ingredients, stirring with a whisk until smooth. Add cheese mixture to pasta mixture; toss. Sprinkle with remaining Parmesan.

Ivy Manning, Cooking Light 

MARCH 2013

Pasted from <http://www.myrecipes.com/recipe/cheesy-penne-broccoli-50400000126252/?xid=scancook-mar13-ck>

Shrimp Linguine with Ricotta, Fennel, and Spinach

Ingredients


1. 9 ounces fresh linguine
2. 1 tablespoon olive oil
3. 8 ounces medium shrimp, peeled and deveined
4. 1 cup vertically sliced fennel bulb
5. 1/2 cup thinly sliced shallots
6. 2 garlic cloves, thinly sliced
7. 1 (6-ounce) package fresh baby spinach
8. 1 tablespoon grated lemon rind
9. 2 tablespoons fresh lemon juice
10. 1/2 teaspoon freshly ground black pepper
11. 1/4 teaspoon salt
12. 2 ounces grated fresh Parmesan cheese (about 1/2 cup)
13. 1/4 cup part-skim ricotta cheese


Preparation


1. 1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
2. 2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add shrimp, fennel, and shallots; sauté 3 minutes. Add garlic; sauté 30 seconds. Add spinach; cook 2 minutes or until spinach wilts.
3. 3. Stir in rind and next 3 ingredients (through salt). Stir in reserved cooking liquid; cook 1 minute or until slightly thickened. Add pasta and Parmesan cheese; toss to coat. Top each serving with 1 tablespoon ricotta.
Ivy Manning, Cooking Light 
MARCH 2013


Pasted from <http://www.myrecipes.com/recipe/shrimp-linguine-50400000126244/?xid=scancook-mar13-ck>


I don't care for fennel so I actually leave it out

Warming Shepherd's Pie

Winter seems to be wanting to hang on a bit. This is a great meal to warm. It is also good on those cool spring nights. I use real mashed potatoes. If I am going to take the time to make a meal like this, I want the real thing.

Ingredients:

1 1/3 cups instant mashed potato buds (or use real mashed potatoes and make stiff)

1 2/3 cups milk

2 tablespoons butter

1 teaspoon salt

1 pound ground beef

1/4 teaspoon black pepper

1 (12-ounce) jar beef gravy

1 (10-ounce) package frozen mixed vegetables, thawed and drained

3/4 cup grated Parmesan cheese

Step-by-step

Preheat broiler. Prepare 4 servings of mashed potatoes according to package directions using milk, butter and 1⁄2 teaspoon salt; set aside.

Cook ground beef in medium broiler proof skillet over medium-high heat, stirring to separate meat, until browned and crumbly. Drain skillet drippings.

Sprinkle ground beef with remaining 1⁄2 teaspoon salt and the black pepper. Add beef gravy and mixed vegetables to meat; stir well. Cook meat mixture over medium-low heat until hot, about 5 minutes.

Spoon the mashed potatoes in a ring around outside edge of skillet, leaving 3-inch circle in center. Sprinkle grated Parmesan evenly over mashed potatoes.

Broil 4 to 5 inches from heat until Parmesan is golden, about 3 minutes.

Crispy Coated Zucchini and Yellow Squash

I love the summer for the veggies. My favorites have to get the squash. I am always looking for another way to make them even though Dad, Sean and myself are the only ones that will eat them. But why not make them great? And if you like it crispy always use Panko they are great for anything you want to bread and make crispy.
This is also great for get together with family.


3/4 cup Panko
1/4 cup grated Parmesan cheese
3 1/2 tablespoons extra-virgin olive oil, divided
12 oz. zucchini (1 to 2 medium) (about 1 1/2 inches in diameter), sliced (3/8 inch) (2 1/2 cups)
12 oz. yellow summer squash (1 to 2 medium) (about 1 1/2 inches in diameter), sliced (3/8 inch) (2 1/2 cups)
3/4 cup thinly sliced halved sweet onion
2 tablespoons chopped fresh tarragon
1 large garlic clove, minced
1/4 teaspoon kosher salt
1/8 teaspoon pepper

1. Heat oven to 450ºF. Generously spray large rimmed baking sheet with cooking spray. Combine Panko and Parmesan cheese in small bowl; stir in 2 tablespoons of the oil until crumbs are moistened. Sprinkle one-third of the Panko mixture over baking sheet.

2. Toss zucchini, yellow squash, onion, remaining 1 1/2 tablespoons oil, tarragon, garlic, salt and pepper in large bowl to coat. Arrange in single layer on baking sheet, overlapping slightly if necessary; sprinkle with remaining Panko mixture.

3. Bake 20 to 25 minutes or until Panko mixture is golden brown and vegetables are lightly brown on bottom.

Extra-Crusty Baked Rigatoni with Beef Ragù

I love to make this anytime and it is even better the next day.

Ingredients:

• 1 lb. rigatoni
• 2 Tbs. olive oil, plus more as needed
• 1 yellow onion, chopped
• 2 garlic cloves, chopped
• 1 1/2 lb. ground beef
• 1/2 cup chopped fresh flat-leaf parsley
• 1 Tbs. dried oregano
• 1 large can (28 oz.) peeled and chopped tomatoes
• 1 cup heavy cream
• Salt and freshly ground pepper, to taste
• 1/2 lb. whole-milk mozzarella cheese, shredded
• 1 cup grated Parmesan or aged Asiago cheese

Step-by-step:

Preheat an oven to 350ºF.

Bring a large pot two-thirds full of salted water to a boil. Add the rigatoni, stir well and cook until al dente (tender but firm to the bite), about 15 minutes or according to the package instructions. Drain the rigatoni, place in a large bowl and toss with a little olive oil to prevent sticking. Set aside.

In the same pot, heat the 2 Tbs. olive oil over medium-high heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the beef and cook, stirring to break up the meat, until no pink remains, about 10 minutes. Drain off any fat. Add the parsley, oregano and tomatoes and stir well. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the tomatoes break down and the flavors have melded, about 20 minutes. Stir in the cream, raise the heat and return to a boil. Remove from the heat and season with salt and pepper. Return the rigatoni to the pot with the sauce and toss to coat well.

Oil the bottom of a shallow 3-quart baking dish. Spread half of the pasta mixture in the bottom of the dish. Sprinkle with half of the mozzarella. Top with the remaining pasta, the remaining mozzarella and the Parmesan. Bake until the sauce is bubbly and the top is crusty and golden brown, about 35 minutes. Remove from the oven, let stand for about 5 minutes and serve.

Serves 6.

Homemade Mac and Cheese

Servings: 8 
The kids added a suggestion that all the food and Thanksgiving and Christmas are mainly adult foods and that they wanted something for kids this year. So Bethany suggested Mac and Cheese and I made this for Christmas this year (2012)

Ingredients
1 pound uncooked elbow macaroni
4 cups shredded sharp Cheddar cheese
1 cup grated Parmesan cheese
6 cups milk
1/2 cup butter
1/4 cup and 1 tablespoon all-purpose flour
1/4 cup butter
1 cup bread crumbs
2 pinches paprika

Step-By-Step

1. Cook macaroni according to the package directions. Drain.
2. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
3. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes or until nice and browned. Serve.

Crispy Chicken Parmigiana

Makes 6 servings

·         2 large eggs

·         1 teaspoon salt

·         1/8 teaspoon black pepper

·         6 boneless, skinless chicken-breast halves

·         1 cups crushed club crackers (or Panko)

·         ½ cup vegetable oil

·         1 (15 oz) can tomato sauce

·         ¼ teaspoon dried basil

·         1/8 teaspoon garlic powder

·         1 tablespoon butter

·         ½ cup grated Parmesan cheese

·         6 slices mozzarella cheese

Directions:

1.      Spray a 13 x 9 inch baking dish with nonstick cooking spray

2.      Whisk eggs, salt and pepper until blended. Dip chicken in egg mixture and coat with cracker crumbs (or Panko).

3.      Heat oil in a large skillet over medium-high heat until hot. Add chicken. Cook chicken until browned on both sides, about 3 minutes per side; drain. Arrange in a single layer in prepared baking dish.

4.      Preheat the oven to 350⁰F. Wipe skillet with paper towels. Combine tomato sauce, basil and garlic powder in the skillet and mix well. Bring to a boil, stirring occasionally; reduce heat.

5.      Simmer, stirring occasionally, until mixture is thickened, about 6 minutes. Stir in butter. Pour over the chicken. Sprinkle with the Parmesan.

6.      Bake, covered, for 30 minutes; remove the cover. Top each chicken breast with mozzarella. Bake for 10 minutes longer.

Crispy Coated Zucchini and Yellow Summer Squash

Ingredients
3/4 cup panko
1/4 cup grated Parmesan Cheese
3 1/2 tablespoons extra virgin olive oil, divided
12 oz zucchini (1 to 2 medium) sliced
3/4 cup thinly sliced halved sweet onion
2 tablespoons chopped fresh tarragon
1 large garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Step-by-step

1. Heat oven to 450 degree. Generously spray large rimmed baking sheet with cooking spray. Combine panko and Parmesan cheese in a small bowl; stir in 2 tablespoons of the oil until crumbs are moistened. Sprinkle one-third of the panko mixture over baking sheet. 
2. Toss zucchini, squash, onion, tarragon, garlic, salt, pepper and remaining olive oil in large bowl to coat. Arrange in single layer on baking sprinkle with remaining panko mixture
3. Bake 20 to 25 minutes or until panko mixture is golden brown and vegetables are lightly brown on bottom.