Here are a couple of new recipes I have tried and we have enjoyed! The first one the boys would only eat the noodles and bacon. Maybe someday they will branch out on what vegetables they will eat! It was so nice to go out and grab some spinach from our garden for this!
Spinach, Bacon, and Sun Dried Tomato Penne Pasta1 cup vegetable broth
12 dehydrated sun-dried tomatoes
1 (8 ounce) package uncooked penne pasta
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 bunch fresh spinach, rinsed and torn
1/4 cup grated Parmesan cheese
3 slice of bacon cut into bite size pieces
2 servings of Laughing Cow (optional)
1. In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
2. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9-12 minutes, until al dente and drain.
3. Fry bacon pieces in separate skillet until slightly krispy.
4. Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted, add bacon. Pour in the reserved broth, and stir in the chipped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
5. In a large bowl, toss the cooked pasta with the spinach and tomato mixture. Serve with Parmesan cheese.
I really like the recipe that I usually make for Lasagna. I did, however, like that this recipe took less time to prepare and less cook time.
Skillet Lasagna
1 lb lean ground beef
1 small onion (chopped)
3 Cloves Garlic (minced)
1 can diced tomatoes (undrained)
1-1/4 cup water
8 oz tomato sauce
1 tbsp dried parsley flakes
1 tsp dried basil leaves
1 tsp dried oregano leaves
1 tsp salt
2-1/2 cup broken up whole wheat lasagna noodles
1 cup fat free cottage cheese
1/4 cup fat free grated Parmesan cheese
Dash Basil and Pepper (optional)
1 egg
Shredded fat free mozzarella cheese for garnish
In a large skillet, brown beef with onions and garlic. Drain. Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt. Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat, cover and simmer for 20 minutes or until pasta is tender. Combine cottage and Parmesan cheeses. Mix in the egg. Sprinkle in basil and pepper to taste. Drop cheese mixture by rounded tablespoons onto pasta mixture. Cover and cook for 5 minutes more. Sprinkle with shredded mozzarella and serve.