Zesty Penne Pasta with Sausage and Peppers

Ingredients:

3 cups penne pasta, uncooked (I used Barilla's mini penne)
1 pound Italian sausage (I used Jimmy Dean's)
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 (26 oz.) jar meatless spaghetti sauce (I used Ragu Traditional)
1 teaspoon fennel seed
Dash red pepper flakes
4 oz. cream cheese, cubed
1/4 cup shredded parmesan cheese (I used grated since that's all I had)

Directions:

Cook pasta according to package. Drain.

Crumble sausage into large skillet; cook and stir on medium heat 8 minutes or until cooked through. Add peppers; cook and stir 5 minutes or until crisp-tender. Stir in fennel seed, red pepper flakes and pasta sauce; cook 5 minutes or until heated through. Add cream cheese; cook 2 minutes or until melted, stirring frequently.

Add cooked pasta to sausage mixture; mix lightly. Top with parmesan cheese.

Makes 6 (large) servings.

Chimichangas

Chimichangas
**This is a recipe that you can make ahead**

Ingredients:

4 frozen boneless/skinless chicken breasts
½ cup of light zesty Italian dressing
1 tbsp. olive oil
1 large yellow onion, diced
2 cans diced green chilies
2 cloves garlic, minced
1 can black beans, drained (optional)
1 large tomato, diced (or more if you love tomato)
2 tsp cumin (or more to taste)
salt
8-10 whole wheat tortillas (Taco-sized Mission brand)
Salsa - for topping

Prep:

In the morning, place whole chicken breasts in crockpot. Pour ½ cup of the Italian dressing over it and cook on low for 4-6 hours. When it is done, it should easily shred. Take chicken out and shred/cube it. See instructions below when time to prepare the dinner.

At Dinner Time:

Preheat oven to 400°.

1. In large pot, sauté onion in a tbsp. of olive oil over medium heat.
2. Add garlic and green chilies.
3. Reduce heat to med-lo and add the cooked shredded/cubed chicken, can of drained black beans and diced tomato.
4. Add cumin and salt to your desired taste.
5. Measure the correct amount of meat/bean mixture (size of your palm).
6. Place meat/bean mixture on a tortilla.
7. Roll into a chimichanga. Fold in the sides first and then roll it.
8. Place on greased (Pam sprayed) cookie sheet and bake at 400° for 12-15 minutes or until crisp.
9. Remove from oven, top with salsa and enjoy!

Other toppings could include: cheese, sour cream, guacamole, lettuce, olives, etc.

Could substitute Rotel tomatoes for the fresh tomato and chilies.

Granola Bars

Last night I attended another cooking demo at Younkers.

Granola Bars

Ingredients:

4 c. oats
¼ - ½ c. brown sugar (use 1/3 c.)
2 c. whole wheat flour
1 t. baking soda
1 t. baking powder
2 ½ t. cinnamon
1 t. salt
2 t. vanilla
1 1/2 c. honey
1/2 c. peanut butter
Any fruits, nuts, etc. you'd like to add. – a handful
(Mini Reese's baking chips, M&M's, chocolate chips, dried cherries, cranberries, raisins, flax seed, etc.)

Directions:

Mix everything but the honey in a mixer, or by hand. Heat the honey in the microwave for about 15-20 seconds then add to mixture. Blend with hands.

Put in lightly greased sheet cake pan (spray with Pam) and pat evenly. Use rolling pin to flatten any uneven areas.

Bake @ 325° for 14 - 20 minutes. Cool briefly, then cut. When cool store in snack bags or in a plastic container.

German Chocolate Cookies

I saw this recipe on Megan's Munchies and had to try them. She found the recipe on Recipezaar. OMG! Yummy! I topped them with Coconut-Pecan frosting (store-bought...right by the cake mixes!).

Here's the recipe:

German Chocolate Cookies

Ingredients:

1 package German chocolate cake mix
1/2 cups semi-sweet mini chocolate chips
1/2 cup rolled oats (next time I might use pecans or pecans AND oats)
1/2 cup unsweetened flaked coconut
1/2 cup canola oil
1/2 cup unsweetened applesauce

Directions:

Combine all ingredients in a large bowl, blending well.

Using a cookie scoop, drop dough onto a Sil-pat covered cookie sheet, about 2 inches apart. Press the cookies down with the bottom of a glass.

Bake at 350 degrees for 8-10 minutes, or until set.

Frost with Coconut-Pecan frosting.

Enjoy!

Individual Microwave Mug Cakes

I got this recipe from a potluck we had where I live. It's so much easier than the other microwave cakes I've seen.

Ingredients:

1 angel food cake mix (type that says "just add water")
1 cake mix (any flavor of your choice...I've made chocolate, red velvet, and strawberry...I need
options!)

Directions:

Mix both mixes together and store in a Ziploc bag or other container.

To make a cake, put 1/3 cup of mix in a coffee mug (safe for the microwave). Add 3 tablespoons of water and mix.

Cook on 100% power for 1 minute (I've found the red velvet takes a little longer...just make sure the cake looks dry and not wet on top).

Flip cake onto a plate and fill mug with water (makes it easier to clean up).

Cake can be served plain or topped however you like it.

Possible toppings: caramel sauce, chocolate sauce, frosting, ice cream, etc.

Enjoy!

California Roll Bowl

This week I found this idea through the Iowa Girl Eats blog. If you scroll down to the "101 Simple Salads for the Season" link, this is #21 from that list.

I love California Rolls, and so I figured I couldn't miss with this! And it didn't disappoint!

I wanted to use Jasmine rice, but was out. So instead I zapped one of the individual rice portions in the microwave. After it was cooked, I spread it out on a plate and put it in the freezer to quickly cool (about 5 minutes was all). While it cools, do the following.

Cube up about 1/2 a cucumber, 1/2 an avocado, and some imitation crab. Add some rice vinegar, honey, and soy sauce (taste to your liking). Add the rice, then mix it all up! Enjoy!

Red (Pasta) Sauce

3 (28 oz.) cans crushed tomatoes (No Salt Added Dei Fratelli brand)
1 (12 oz.) can tomato paste
4 cloves garlic
1 onion (sweet or Vidalia)
Salt
Pepper
Fresh basil
Olive oil

In a food processor, grate onion and garlic until "almost mush." Add olive oil to stock pot to come up about 1/4 inch up the side of the pan (or less). Saute garlic and onion in oil until translucent. Add tomato paste, rinsing can with about 1/3 of a can of water. Cook for about 15 minutes until the bright red paste turns to a dark brown-red color. Add crushed tomatoes, rinsing each can with aobut 1/3 of a can of water. Season with salt and pepper. Cook on low for several hours. Towards the end, add basil (torn or chifenade).

*After adding crushed tomatoes, I cooked for about 2 1/2 hours, then added the basil and cooked for another 15-30 minutes.