Vegetable and Tortellini Bake

2 tbsp olive oil
1 onion, diced
1 red pepper, diced
1 green pepper, diced
2 sweet potatoes, diced
3 cloves garlic, minced
1/3 C vegetable broth
1 tbsp flour
2 cans cream of mushroom soup
1 tsp ground pepper
1 C milk
1 C frozen corn
1 C frozen peas
1 package of cheese tortellini






1. Preheat oven to 350
2. In a large skillet, add olive oil, onion, peppers, sweet potato and garlic. Saute for 8-10 minutes on medium until potatoes are soft.
3. In a large pot, cook tortellini according to package directions
4. Add corn and peas to the potato, onion mixture
5. Cook for 3 minutes and transfer to a large mixing bowl
6. Add pasta to the vegetable mixture
7. Deglaze the skillet with the vegetable broth
8. Reduce heat to low and add milk, slowly whisk in flour
9. Once mixture thinkens, add soup and mix together well
10. Pour soup over pasta and vegetables and mix well
11. Place in a 9x13 pan, cover with foil, cook for 25 minutes
12. Let stand for 5 minutes and top with shredded parmesan


To Freeze:
1. Follow steps 2-10
2. Place pasta in a freezer safe casserole dish and freeze
3. When you are ready to make, thaw completely and bake for 25 minutes at 350

(inspired by Fall Tortellini Bake, by Chelsea's Messy Apron)

Tortellini and Vegetable Soup

2 tbsp butter
4 stalks celery, diced
1 medium onion, diced
3 carrots, diced
4 cloves garlic, minced
1 tsp ground pepper
10 C vegetable broth
2 C water
16 oz crimini mushrooms, sliced
9 oz three cheese tortellini
Fresh grated parmesan cheese

1. Place butter, celery, onion, carrots and garlic in a large stock pot
2. Cook for 8-10 minutes, covered until vegetables are softened
3. Add pepper, broth and water and mushrooms and bring to a boil
4. Reduce heat to low and cook for 15-20 minutes
5. Add tortellini for the last 5-7 minutes per package instructions
6. Garnish with parmesan cheese in each bowl


(inspired by Three Cheese Tortellini and Mushroom Soup, by Skinny Taste)

Mushroom and Sausage Lasagna

16 oz crimini mushrooms, sliced
1 onion, diced
3 tbsp Italian seasoning
4 cloves garlic, minced
1 pound Italian chicken sausage
1 C dry red wine
1 egg
15 oz ricotta cheese
16 oz Italian blend shredded cheese
4 C garlic marinara sauce
9 oz package of lasagna noodles






1. Place mushrooms, onion, garlic, olive oil and season in a large skillet. Cooke for about 5 minutes on medium or until vegetables start to soften.
2. Add the sausage to the pan and cook until browned throughout, breaking it up as you cook it.
3. Add wine and simmer until the liquid all evaporates
4. Preheat oven to 400
5. While the meat cooks, cook the lasagna noodles according to the package
6. Mix egg, ricotta and 8 oz of the Italian cheese blend
7. Place 1 C of the marinara sauce on the bottom of a 9x13 pan
8. Cover marinara with a layer of noodles
9. Place 1/3 of the ricotta mix on the noodles and cover with 1/2 the meat mixture
10. Cover meat mixture in 1 C marinara sauce
11. Repeat for another layer
12. Cover the last layer in noodles and the remainder of the ricotta cheese
13. Cover in 1 C marinara and the 8oz of reamaining cheese
14. Back covered for 45 minutes
15. Remove foil and bake for an additional 5 until cheese is bubbly
16. Let stand for 10 minutes before serving

To Freeze:
1. Following steps 1-13
2. Cover and freeze
3. To cook, let defrost and follow steps 14-16

Cheeseburger Casserole

1.25 lb ground turkey or beef
1 15oz box of pasta
1 onion, diced
3 cloves garlic
1 tbsp olive oil
29 oz canned diced tomatoes, drained
2 tbsp ketchup
3 tbsp dijon mustard
1 tsp ground black pepper
2 C shredded cheddar cheese




1. Cook onion and garlic in a skillet with olive oil until translucent
2. Add ground meat and cook until browned
3. While meat browns, cook pasta according to the box to al dente
4. Add ketchup, mustard, pepper and tomatoes to the meat and stir well to incorporate
5. Mix cooked pasta with meat mixture and stir well to incorporate
6. Transfer to 9x13 baking sheet, and cover with cheese
7. Bake at 350 covered for 15 minutes
8. Uncover and bake for an additional 5 minutes

To freeze:
1. Follow steps 1-5
2. Transfer to a freezable casserole dish and cover with cheese
3. To cook, let thaw completely
4. Bake at 350 covered for 15 minutes
5. Uncover and bake for an additional 5 minutes

Creamy Herb Chicken and Pasta

2 chicken breast, cut in half
1 tbsp olive oil
pepper to taste
1 onion, diced
3 cloves garlic, minced
1 tsp dried basil
1 tsp rosemary
1/2 C cream cheese (or herb boursin)
1 box pasta
1 C chicken broth



1. Add onion and garlic to a skillet and cook until soft
2. Set aside
3. Cover chicken in olive oil and pepper to taste, brown in a skillet and cook through
4. Remove chicken and set aside
5. Start water boiling for pasta and cook according to box
6. Add onions and garlic back in the skillet and cover in chicken broth
7. Add herbs and cream cheese, stir until cheese is melted
8. Add chicken back into the skillet and simmer for 5 minutes
9. Remove chicken and toss pasta in remaining sauce

Sproccoli and Chicken 3 cheese Mac & Cheese

2 bonesless, skinless grilled, shredded chicken breast (optional)
1 box frozen spinach, defrosted
3 C frozen cut broccoli
1 lb. penne or corkscrew whole wheat pasta
3 tbsp butter
3 tbsp flour
2 1/2 milk
1 C smoked gouda, grated
1 C sharp cheddar, grated
1 C cheddar, grated
1/4 tsp ground nutmeg
1/4 tsp black pepper

1. Bring a large pot of water to boil and cook pasta el dente. Strain and set aside
2. While pasta cooks, steam broccoli for 3 minutes. Place cooked broccoli in the food processor and pulse until chopped into small pieces.
3. Melt butter in a large saucepan and add flour whisking for 1 minute. Then add the milk and let thicken, whisking occasionally for 5 minutes. Add pepper, nutmeg and cheese (Reserving some cheese to sprinkle on top). Stir until cheese is well melted.
4. Add pasta to the cheese sauce, incorporate well, then add spinach, broccoli and chicken.
5. Place pasta mix into a 9x13 dish and sprinkle remaining cheese ontop. Set oven to broil on high and cook until bubbly and brown on top.


(inspired by Mac-n-Spin-occolini Bake, by Rachel Ray)

Quinoa Meatballs

1 C rinsed, dry quinoa
2 C water
1/2 rinsed, dry green lentils
1 medium red pepper, quartered
1 medium onion, quartered
1 medium shallot
2 garlic cloves
1/2 C bread crumbs
1/3 C grated parmessan
1 tbsp oregano
1 tbsp parsley
1/8 C black pepper
1/4 tsp cayenne pepper
1 egg yolk
3 tbsp olive oil

1. Add 1 cup water and lentils to a small saucepan and bring to a boil. Reduce heat to low and cover. Cook for 30 minutes.
2. In a separate saucepan, add 1 cup water and quinoa, bring to a boil. Reduce heat to low and cover. Cook for 15 minutes.
3. Place onion, pepper and shallot in a food processor and finely mince, place minced veggies in a skillet with 1 tablespoon olive oil and saute for 5 minutes. Add garlic, oregano, parsley and black pepper and cook for an additional 2 minutes.
4. Add cooked lentils, bread crumbs, parmessan, cayenne pepper and egg yolk and blend in food processor until smooth. Add quinoa and blend until mostly smooth and form into 16 balls.
5. Put 2 tablespoons of olive oil in a skillet and brown meatballs on all sides until brown, about 15 minutes total.

Serve with pasta and marinara sauce.

(inspired by Qunioa (meatless) Meatballs, by Skinnyms)

Sloppy Joe Mac and Cheese

1 1/2 lb ground turkey or beef
4 cloves garlic, minced
Dash of cayenne pepper
1 tsp pepper
1 red bell pepper, finely chopped
1/2 C mushrooms, finely chopped
1 onion, finely chopped
1 tbsp dark brown sugar
1/8 C red wine vinegar
1/8 C worcestershire sauce
15 oz can tomato sauce
1 1/2 C uncooked whole wheat mini shells
1 1/2 C cauliflower, coarsely chopped
2 C light cheddar cheese

1. Preheat oven to 400
2. Brown meat, garlic and cayenne pepper in a large skillet. When browned add bell peppers, onion, mushrooms. Cook for 5-7 minutes or until veggies start to soften.
3. Mix together sugar, vinegar, worcestershire sauce, and tomato sauce and add to the meat mix. Simmer on medium-low to thicken sauce for 5-7 minutes
4. When the sauce thickens cook the pasta al dente for 7 minutes. When there is 5 minutes remaining, add cauliflower.
5. Strain pasta and mix with meat. Stir to combine well. Place 1/2 the mixture in a greased 9x13 pan. Cover with 1/2 the cheese and repeat.
6. Bake for 10-15 minutes or until cheese is melted and bubbly.

(inspired by Sloppy Joe Macaroni and Cheese Casserole, by Rachel Ray)

Mexican Chicken

3 tbsp all-purpose flour
1.5 tsp ground cumin
4 chicken breasts, cut into 1 inch pieces
2 sweet potatoes, chopped and peeled
2.5 C baby carrots
2 C mango, chopped
1 C onion, chopped
1 zucchini, chopped
2 cloves garlic, minced
1 tsp chicken bouillon

Place all ingredients in two gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

(inspired by Freezer Cooking with Slow Cooker Recipes, by Mama and Baby)

Chicken Sauvignon Blanc

4 boneless skinless chicken breasts, thin sliced into tenders
3 tbsp flour
1 tsp ground pepper
1 tsp garlic powder
4 tbsp olive oil
16 oz. mushrooms, sliced
1/2 C green onions, minced
14.5 oz. chicken broth
1/2 C sauvignon blanc
3 cloves garlic, minced
1/2 lb. angel hair pasta
3 tbsp cornstarch dissolved in 6 oz. warm water

Preheat oven to 250. Combine flour, garlic powder and pepper in a paper lunch bag, shake to mix thoroughly. Place chicken breasts one at a time in the bag, shake well to coat with flour mixture. Warm olive oil in skillet for 1 minutes and place chicken breasts in skillet. Brown chicken for 5 minutes and turn. Brown the other side for 5 minutes until cooked through. Transfer tenders to a serving platter. Place in warm oven and cover to keep warm. Add mushrooms, chicken broth, sauvignon blanc and garlic. Start water to boil for pasta. Turn temperature up to medium high and cook for 10 minutes. Add green onions to the sauce. Place pasta in boiling water and cook per direction on the box. Slowly add cornstarch mixture until sauce thickens, about 1 minute. Add chicken back into sauce while pasta cooks. Place pasta in serving bowl, and place chicken and sauce on top.

 To serve separately, drizzle 1 cup of sauce over chicken and pour the remaining sauce over pasta and toss.

Crock Pot Mac and Cheese

16 oz elbow pasta
1 1/2 C low fat or non fat milk
1 egg, scrambled
1/2 fat free sour cream
2 cloves garlic, minced
1 tsp ground mustard
2 tsp ground black pepper
1/2 tsp red pepper flakes
3 C shredded colby jack cheese


Spray crock pot with non-stick cooking spray. Place uncooked elbow pasta in crock pot. In a medium mixing bowl, mix milk, and egg together. Mix in sour cream and seasoning. Add cheese and pour over pasta. Mix cheese mixture into pasta. Cook on Low for 4-6 hours or High for 2-3 hours.

Pesto Chicken Pasta

3 chicken breasts, cubed
1 clove garlic, minced
1/8 tsp ground black pepper
1 lb. corkscrew pasta
1 C basil pesto
1 1/2 C shredded mozzarella cheese


Preheat oven to 350. Brown chicken in a medium skillet with garlic and black pepper. Set aside. While chicken browns, cook pasta according to directions on box. Make pesto and set aside. Spray a 9x13 pan with non-stick cooking spray. Layer half the pasta in the bottom, top with half the chicken, pesto and cheese and repeat for the second layer. Cook for 15 minutes or until cheese is melted.

Chicken Marsala

3 boneless, skinless chicken breasts, cut into 9 thin cutlets

1/4 C flour

1/4 tsp salt

1/2 tsp garlic powder

1/4 tsp ground black pepper

1/4 tsp dried oregano

3 tbsp olive oil

2 C sliced mushrooms

2 C Marsala wine

1/2 C chicken broth

1/2 tsp dried basil

1 tsp onion powder
4 tbsp cornstarch dissolved in 1 C warm chicken broth
1 package of linguine pasta


In a shallow bowl, mix together flour, salt, garlic powder, black pepper and oregano. Heat 2 tbsp olive oil in a large skillet. Coat chicken pieces in flour mixture. Brown chicken for 5 minutes and turn. Brown the other side for 5 minutes until cooked through. Start water to boil for pasta. Add mushrooms, wine, 1/2 C chicken broth, basil and onion powder. Simmer for 5 minutes. Place pasta in boiling water and cook per directions on box. Remove chicken, cover and keep warm. Simmer sauce an additional 7 minutes. Slowly add cornstarch mixture until sauce thickens and simmer an additional 2 minutes. Serve sauce over chicken and linguine.

Chicken Piccata

3 tbsp flour
1/2 tsp salt
1/2 tsp ground pepper
4 boneless skinless chicken breasts, thin sliced into tenders
4 tbsp olive oil
2 cloves garlic, minced
2 C chicken broth
1 C lemon juice
1 tbsp capers, drained
1 lemon sliced
1/4 C parsley, chopped
1 package of angel hair pasta
2 tbsp cornstarch dissolved in 6 oz. warm water


Combine flour, salt and pepper in a paper lunch bag, shake to mix thoroughly. Place chicken breasts one at a time in the bag, shake well to coat with flour mixture. Start water to boil for pasta. In a large skillet heat olive oil. Place chicken breasts in skillet. Brown chicken for 5 minutes and turn. Brown the other side for 5 minutes until cooked through. Transfer tenders to a serving platter. Cover to keep warm. Place pasta in boiling water and cook per directions on box. Place garlic in the skillet and saute for 1 minute. Add chicken broth and lemon juice. Bring to simmer. Slowly add cornstarch mixture until sauce thickens, about 2 minutes. Place pasta in a serving bowl, and place chicken on top. Pour sauce over pasta and chicken. Garnish with sliced lemon, capers and parsley.

To serve separately, drizzle 1 cup of sauce over chicken, garnish with sliced lemon, capers and parsley. Pour the remaining sauce over pasta and toss.

(Recipe created by Pam Schmidt, best mother-in-law anyone could ask for)

Tuna Noodle Casserole

1 box of bow tie pasta
2 tbsp butter
2 tbsp flour
3 C milk
1 tsp garlic
1 tsp pepper
1 medium onion, chopped
1 1/2 C mushrooms, copped
1 1/2 C frozen peas
10 oz canned tuna, drained
1 1/2 C shredded colby jack cheese

Preheat oven to 375. Cook pasta according to the directions on the box. Set aside. Melt butter in a medium saucepan.Once the butter is melted slowly add the flour sirring constantly. Slowly add milk, again stirring constantly to prevent lumps. Continue sirring until sauce begins to boil. Add garlic, pepper, onion and mushrooms. Turn down sauce to a low simmer for 10 minutes. Add peas and cook for an additional 2 minutes. Add tuna and pasta. Mix well. Spray a 9x13 pan and add 1/2 the pasta mixture. Spread 1/2 the cheese on top of the pasta. Add the rest of the pasta and top with the remaining cheese. Bake for 30 minutes.

Salmon Alfredo Fettuccini

2 C smoked salmon
1 box of fettuccini noodles
2 tbsp butter
2 tbsp flour
3 C milk
1 C shredded parmesan cheese
2 tsp garlic
1 tsp pepper

Cook pasta according to the directions on the box. Melt butter in a medium saucepan.Once the butter is melted slowly add the flour sirring constantly. Slowly add milk, again stirring constantly to prevent lumps. Continue sirring until sauce begins to boil. Turn down sauce to a low simmer for five minutes. Add parmesan cheese, garlic and pepper and stir until smooth. Add in smoked salmon and mix with pasta.

Caulifower Macaroni and Cheese

1 box (16 oz) of elbow macaroni

1 tbsp olive oil
1 tbsp flour
1/2 C nonfat milk
1/2 C cauliflower puree
1 1/2 C shredded cheddar cheese
1/2 C low-fat cream cheese
1/2 tsp salt
1/8 tsp paprika
1/8 tsp pepper

Cook pasta according to directions on box. In a large sauce pan add oil and flour. Cook until mixture resembles a pastebut has not browned. Add milk and cook stirring constantly until mixture begins to thicken. Add cauliflower puree, cream cheese, and seasonings. Stir until cheese is melted. Stir in macaroni and serve warm.


Caulliflower Puree
Cut off florets and discard core. Steam for 10 minutes. Place in food processor or blender for 2 minutes with 2 tspn water. Mix until smooth.

(Inspired by Deceptively Delicious, by Jessica Seinfeld Macaroni and Cheese 1)

Butternut Squash Macaroni and Cheese

1 box (16 oz) of elbow macaroni
1 tbsp olive oil
1 tbsp flour
1/2 C nonfat milk
1/2 C butternut squash puree
1 1/2 C shredded cheddar cheese
1/2 C low-fat cream cheese
1/2 tsp salt
1/8 tsp paprika
1/8 tsp pepper

Cook pasta according to directions on box. In a large sauce pan add oil and flour. Cook until mixture resembles a pastebut has not browned. Add milk and cook stirring constantly until mixture begins to thicken. Add butternut squash puree, cream cheese, and seasonings. Stir until cheese is melted. Stir in macaroni and serve warm.


Butternut Squash Puree
Cut off stem. Cut in half lengthwise and scrap out seeds. Roast halves on a cookie sheet flesh side down for 45-50 minutes. Scoop out flesh and blend in food processor or blender until smooth.

(Inspired by Deceptively Delicious, by Jessica Seinfeld Macaroni and Cheese 1)

Tilipia with Parmessan Cream Sauce

1 tbsp olive oil
2 tbsp creole (recipe below)
4 tiliapia fillets
15oz medium shell pasta
2 tbsp butter
2 tbsp flour
1 1/3 C milk
1/3 C shredded parmesan cheese
1 tsp minced garlic

Preheat oven to 350. Bring large pot of water to boil. Brush fillets with olive oil and sprinkle with creole. Bake fillets for about 10 minutes or until flakey. And cook pasta for 10 minutes. While the tilipia cooks, melt butter in a small saucepan.Once the butter is melted slowly add the flour sirring constantly. Slowly add milk, again stirring constantly to prevent lumps. Continue sirring until sauce begins to boil. Turn down sauce to a low simmer for five minutes. Add parmesan cheese and garlic and stir until smooth. Place tilipia fillet over pasta and drizzle with sauce.


Creole
2 1/2 tbsp paprika
1 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp onion powder
1 tbsp cayenne
1 tbsp dried oregano
1 tbsp dried thyme

(Inspired by Emeril's Creole Seasoning receipe at OChef.com)

Baked Ziti

16 oz. of ziti pasta
1 lb. of mild italian sausage
15 oz. ricotta cheese
1 egg
1 large sweet onion
2 tsp. minced garlic
1 tsp. organo
1/2 tsp. black pepper
1/2 tsp. salt
37 oz. tomato basil pasta sauce
8 oz. Italian cheese blend
1 tsp. dried basil

Preheat oven to 350 degrees. Bring a large pot of water to boil, add ziti pasta and cook for 8 minutes. While pasta cooks, in a large skillet cook sausage until brown, about 10 minutes. Drain sausage and set aside. In a medium bowl, stir together ricotta cheese, egg, onion and oregano until well combined. In a seperate medium bowl, combine sausage, pepper, salt, and pasta sauce. In a greased 9x13 pan cover the bottom of the pan with a thin layer of sauce mixture. Layer on 1/2 of the pasta in the pan, then 1/3 of the pasta sauce, followed by 1/2 of the cheese. Layer the remaining pasta, sauce and cheese. Cover with foil and bake for 35 minutes. Uncover and bake for an additional 10 minutes

(inspired by Sausage Baked Ziti at AllRecipes.com)