Minestrone Soup

This wonderful recipe for Minestrone Soup is so easy to put together and is ready for the family in about 1 hour. It is a meal-in-a-bowl; perfect for a cold day served with warm, crusty bread, and maybe a salad. It's full of vegetables, beans, sweet Italian sausage, ground beef and pasta, and it is not loaded with calories. Blessings...

Recipe:

1 lb. sweet Italian sausage
1 lb. 7% ground beef
1 cup chopped onion
2 cloves garlic, finely minced or 2 tsps. bottled minced garlic
1 can (28 ounces) diced tomatoes, with juice
1 can (15 ounces) kidney beans, drained and rinsed
1 can (16 ounces) whole kernel corn, drained
1 cup sliced celery
2 cups shredded cabbage
2 cups sliced zucchini
8 cups beef broth
1/2 cup red wine or more broth
1 teaspoon Italian seasoning
a few grinds black pepper
1 cup uncooked elbow macaroni or broken spaghetti

1. Cook and stir sausage, ground beef, onion and garlic in a large soup kettle until meat is no longer pink. Drain off fat. (I use a turkey baster to do this).
2. Stir in next 10 ingredients and heat to boiling; reduce heat. Cover and simmer for 5 minutes.
3. Add macaroni, stir the soup and recover. Cook for approximately 5 minutes longer. Test vegetables with a fork to make sure they are tender and check the macaroni to make sure it is tender.

Note: When I make this for my husband and I, I cut the recipe in half. I omit the ground beef and cut the other ingredients by half. Use 1 cup kidney beans and 1 cup corn.
Yield: 1/2 recipe is 9-1/4 cups soup
245 calories per cup using the sausage only
3 gms. fiber

Tip: The pasta will continue to cook in the hot broth if the soup sits for very long. If the soup isn't going to be eaten right away, leave the pasta out until the soup is reheated for the meal. Bring the soup to a boil, add the pasta and cook for 5 minutes, or until tender.

This recipe was adapted from Betty Crocker's "Christmas Cookbook".

The Best Macaroni and Cheese

One of our families favorite comfort foods is macaroni and cheese. Yes, it is high in calories, but it is also easy, fast, and absolutely delicious. Macaroni and cheese, made from scratch, puts the packaged mixes to shame, especially if you are an adult. This recipe can be made in advance and reheated in the microwave, which is great for planning ahead. Blessings...

Recipe:

2 cups elbow macaroni

1/4 cup butter

1/4 cup flour

1 tablespoon finely diced onion

1/2 teaspoon salt

dash cayenne pepper, about 1/16 teaspoon

a few grinds of black pepper

2 cups 1% milk

6 oz. sharp Cheddar cheese, grated (2 cups moderately packed in measuring cup)

1. Cook macaroni in boiling salted water according to package directions. Do not overcook; drain and set aside.

2. Have onion diced and cheese grated, ready for use.

3. Melt butter in a medium saucepan over low heat, add onion and saute' until transparent.

4. Add flour to butter and cook and stir over low heat for one minute. Add salt, cayenne and black pepper.

5. Add milk and whisk until smooth. Turn heat up to medium and cook and stir until mixture is thickened and comes to a boil. Turn heat down to low; boil and stir 1 minute. Remove pan from heat.

6. Add all but 1/2 cup of the cheese to the white sauce; stir until the cheese is melted and mixture is smooth.

7. Add macaroni to the cheese sauce and stir to combine; pour into a 1-1/2-qt. casserole dish and sprinkle the remaining cheese on top.

8. Bake in a preheated 375 degree oven for 15-20 minutes or cook in the microwave for 1-2 minutes until casserole is heated through and the cheese is melted.

Yield: 5 cups, serves 4 to 6
428 calories per cup using 6 oz. cheese
2 gms. fiber
476 calories per cup using 8 oz. cheese

Note:  For richer cheese sauce, use 8 oz. grated cheese.
This recipe was adapted from "The New McCall's Cookbook".

Chicken Fruit Salad

This chicken salad is wonderfully cool and refreshing. It is an easy main dish to prepare for the evening meal or lunch during these hot summer days. The combination of pasta, fruit, fruit juice and ginger make this recipe very different from the traditional flavors usually found in chicken salad. The salad can be put together in advance as long as the dressing is not added until just before serving. Blessings...

Recipe:

2 cups cubed cooked chicken

1 tablespoon finely minced onion, preferably red onion

1/2 teaspoon salt

1 cup seedless grape halves

1 cup thinly sliced celery

1 can (15 oz.) mandarin oranges, drained

1 cup cooked elbow macaroni (approx. 3/4 cup uncooked)

In a large bowl, combine chicken, onion and salt; mix well.  Add remaining four ingredients; stir gently to mix.

Dressing:

1/4 cup mayonnaise

1/4 cup plain low-fat yogurt

2 tablespoons orange juice

1 tablespoon sugar

1/4 teaspoon ground ginger

In a small bowl, combine all ingredients and whisk until smooth.  Pour over salad and stir gently to combine. Serve immediately.

Yield: 3 to 4 servings

Tip: After draining mandarin oranges, spread them on paper toweling to remove as much excess liquid as possible. Any excess moisture will dilute the dressing.

Tuna Macaroni Salad

Macaroni salad is a favorite in our family any time of the year and with the addition of a can of tuna, a side dish becomes a main dish. Tuna and macaroni are pantry staples in most homes so dinner can quickly and inexpensively be prepared with what is readily available. A wonderful plus with most salad recipes is that almost any ingredient can be substituted with whatever you have available. Keep it simple. The most important thing is the family gathering together for the evening meal at the end of a long day. Blessings...

Recipe:

1-1/2 cups elbow macaroni
3/4 cup mayonnaise, I use lite
2 tbsp. apple cider vinegar
1 tbsp. wet mustard
1 tbsp. sugar (if needed)
1 tsp. salt
1/4 tsp. black pepper
1 cup sliced celery
1 cup chopped sweet green or red pepper
1/4 cup finely chopped onion
1 can (6 oz.) tuna, drained and flaked

1. Cook pasta according to package directions; drain and rinse under cold running water to cool.
2. In a large bowl combine the mayo, vinegar, mustard, sugar (if using), salt and pepper.
3. Add remaining ingredients and toss to coat. Cover and chill to blend flavors.

Yield: 6 cups
218 calories per cup if using lite mayo
2 gms. fiber

Ham and Fruit Pasta Salad

This lovely low-fat salad is perfect for spring and summer lunch's or a light dinner. The dressing is made of fruit yogurt rather than higher calorie mayonnaise or oil keeping the calorie count per cup of salad fairly low. Add any combination of fruit you like, and certainly chicken would be as good as the ham. We eat a lot of main dish salads as the weather turns warm and this is a favorite. They are great to have prepared in advance on busy days. This salad can be prepped and stored in separate bowls until time to throw it all together at suppertime. Blessings...

Recipe:

1-1/2 cups uncooked spiral pasta
1 carton (6 oz.) Pina Colada yogurt
2 tbsp. plain low-fat yogurt
2 tsp. fresh lime juice
1/2 cup halved seedless grapes
1 cup sliced fresh strawberries
1 cup diced cooked ham

1. Cook pasta according to package directions; rinse in cold water and drain. Cool completely.
2. In a small bowl whisk together the yogurt and lime juice until smooth. Cover and refrigerate until ready to use.
3. In a serving bowl combine the fruit, ham and cooled pasta; stir in dressing and serve.

Yield: 4-1/2 cups
211 calories per cup
Note: To serve this salad as a side dish, omit the meat and add more fruit.

Party Rice and Noodles

The combination of rice, pasta and mushrooms cooked in chicken broth in this recipe is wonderful alongside ham, chicken, pork, fish and beef. I've served it over and over again since first finding the recipe in a Good Housekeeping magazine years ago. The flavors are mild making it kid-friendly, as long as the kid likes mushrooms. Actually, I have a daughter-in-law that would pick out the mushrooms, too. It is a very easy recipe to prepare and a very nice change from packaged rice side dishes. Here the rice is served with Baked Orange Chicken, recipe posted on 4/17/2014 and Cherry Gelatin Salad, recipe posted on 4/18/2013. Any of these dishes would be a wonderful addition to your Easter meal. Blessings...

Recipe:

1 cup uncooked long grain white rice
4 tablespoons butter
1/2 cup onion, minced
1/4 lb. mushrooms, sliced
1 13-3/4 ounce can chicken broth
1/4 cup water
1/2 teaspoon salt
1 heaping cup egg noodles

1. Preheat oven to 350 degrees
2. In a 10" skillet over medium heat, brown rice, stirring frequently so it doesn't burn.
3. Put rice in a 1-1/2 qt. casserole.
4. In the skillet over low heat melt the butter; add onion and mushrooms and cook until onion is tender, stirring occasionally.
5. Stir in chicken broth, water and salt; heat to boiling.
6. Stir hot broth mixture and the uncooked noodles into rice in the casserole; cover and bake 30-35 minutes until rice and noodles are tender and liquid is absorbed. Stir to combine and serve.

Serves 6

Pasta Alfredo

This recipe for Alfredo sauce is one of the best I've ever tried, and continues to be one of my husband's absolute favorite meals. We prefer linguine noodles rather than the traditional fettuccini, but that certainly is a personal choice. We love the dish as the main course served with a salad, but I've also served it as a side dish with ham for a special meal like Easter. Last evening I added two cooked, chopped chicken breasts for a heartier meal with more protein. However this dish is served, it is wonderful! Blessings...

Recipe:

1/2 cup butter
1/3 cup heavy cream
1/3 cup half-and-half
1 cup grated Parmesan cheese, plus extra to pass at the table
salt to taste

1. Melt the butter in a saucepan over low heat. Stir in the cream and half-and-half and gently warm the mixture.
2. Add Parmesan cheese and whisk until the sauce is smooth and heated through.
3. Pour sauce over 1 lb. cooked linguine or fettuccini noodles. Use a pasta fork to toss and coat the noodles. Serve with additional Parmesan cheese.

Serves: 6
Note: If you would like the sauce to be very thick and rich, use all heavy cream. The sauce does coat the noodles beautifully using heavy cream and half-and-half with less calories.
Tip: Fill your serving bowl with hot water and allow to sit while the pasta is being prepared. Empty bowl and dry thoroughly; add the pasta and sauce. The warmed bowl will help to keep the pasta hot.

Macaroni Chili

This easy skillet meal mimics a bowl of chili and is wonderful served with a simple salad and maybe some cornbread or corn muffins. The only chopping involved is some onion and garlic, everything else comes out of a can or bottle to hurry things along when time is short. This is my variation of a recipe that came out of our hometown paper many years ago. Blessings...

Recipe:

1 lb. lean ground beef (I used 7%)
1 cup chopped onion
1 clove garlic, minced
1 can (15-1/2 oz.) kidney beans, rinsed and drained
1 can (8 oz.) tomato sauce
1 can (10 oz.) diced tomatoes and chilies
3/4 cup dry elbow macaroni
1/4 cup water
1-1/2 to 2 tsps. chili powder
1 tsp. ground cumin
1/2 to 1 tsp. salt
1/8 tsp. ground allspice
1/3 cup shredded cheddar cheese

1. In a large skillet, cook the beef, onion and garlic until juices are evaporated.
2. Stir in remaining ingredients, except cheese, and bring to a boil. Reduce heat to low, cover and simmer for about 10 minutes.
3. Stir well, cover and simmer for 5 minutes more or until macaroni is tender.
4. Sprinkle with cheese. Cover and heat until cheese is melted, about a minute more.

Yield: 7 cups
252 calories per cup
5.4 gms. fiber per cup

Greek Pasta Salad

I had some feta cheese leftover from another use and decided to give this salad recipe a try before the cheese "expired". The salad is yummy and the recipe simple. I adapted this recipe from a Taste of Home reader- contributed recipe in their 2009 cookbook. My guess is that most children would not care for the strong flavors in this salad, but my hubby and I thought it was wonderful. Maybe you will, too! Blessings...

Recipe: 

1-1/2 cups uncooked penne pasta (I used Barilla Plus for extra fiber)
1 cup cubed cooked turkey or chicken
1/2 cup sliced ripe olives
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/4 cup crumbled feta cheese
1/3 cup lite Caesar salad dressing

1. Cook pasta according to package directions; drain and rinse under cold running water.
2. In a serving bowl, combine the pasta, chicken or turkey, olives, peppers and feta cheese. Add salad dressing and toss to coat. Cover and refrigerate until serving time.

Yield: 4-1/2 cups or 4 servings
223 calories for 1-1/8 cups
2 gms. fiber

Update on Orzo Pasta Salad with Feta Cheese

As I mentioned in my post yesterday on the Orzo Pasta Salad, I cooked a chicken breast to add to the leftover salad for our dinner last evening. After the chicken cooled and I chopped it into bite-sized pieces, I added some of the salad dressing to the pieces, covered the container, and chilled the mixture for a few hours. I was concerned about the chicken not having enough flavor if it was added directly to the salad that was already two days old. At dinner time I stirred the chicken pieces into the salad and dinner was ready. The chicken did need the extra dressing which helped make the flavor of the salad fresh tasting. We thought it was very good.

My husband and I eat a lot of leftovers since it is only two of us and I do a lot of cooking. My hubby is a real trooper when it comes to our dinner hour as he is never quite sure what I will be asking him to eat on any given day. So, when something new works out, it is a blessing, indeed. Of course, it also helps when he is having one of his favorite chocolate cakes for dessert! Blessings...

Orzo Pasta Salad with Feta Cheese

The recipe for this very tasty salad comes via the post of a friend in our recipe group. It is one of the most unusual pasta salads that I have ever made in that it has fresh spinach added to the hot pasta so that the spinach wilts. The combination of Feta cheese and sun-dried tomatoes with the pasta and spinach almost make it a main dish salad. In fact, because my husband and I have eaten this salad twice in the last two days, I cooked a chicken breast this morning, chopped it up and tossed it with the last of the salad for dinner tonight. We'll see how that goes in a few hours. I'll report back tomorrow. Blessings...

Recipe:

1 lb. orzo pasta
1 cup Girard's Olde Venice Italian Dressing
1 6-oz. pkg. baby spinach
1/3 cup sun-dried tomatoes packed in oil, drained and diced
4 oz. Feta cheese
1/2 cup toasted pine nuts (I used toasted pecan pieces, very good)
3 tbsps. fresh chopped chives

1. Cook orzo according to pkg. directions.
2. Drain pasta and combine with the spinach leaves to wilt the spinach.
3. In a large salad bowl, combine all of the ingredients and toss. Serve.

Yield: 8-10 servings
Note: The flavor was still good the next day although the pecans had softened some. We didn't mind the texture at all. As with most salad recipes, I cut the recipe in half for two of us.

Lasagna, a Favorite Meal

In a recent post I spoke of making lasagna for friends who came to stay with us for a few days. This is a favorite meal for family and friends, and especially when there is going to be a houseful of people, because I can make the sauce in advance and freeze it. The recipe goes together very quickly once the sauce is made, but if you would rather use a purchased sauce, of course, it is even faster. I would just encourage adding ground beef to the purchased sauce to make the dish more hearty and filling for a crowd. If you would like to use my pasta sauce recipe you will find it posted on 2/20/2015. Blessings...

Recipe:

1 recipe pasta sauce or 6 cups purchased sauce
12 sheets Barilla no-boil lasagna (don't use the whole pkg.)
1 lb. mozzarella cheese, shredded
1/2 cup grated Parmesan cheese

1. Spread 1 cup of the sauce in a 9 x 13-inch baking pan.
2. Layer 4 sheets of uncooked pasta, some sauce, mozzarella and Parmesan cheese. Repeat layers ending with sauce and cheese.
3. Bake lasagna covered tightly with foil for 50 - 60 minutes in a 375 degree oven. Uncover and bake an additional 5 minutes. Let rest for 5 - 10 minutes before cutting.

Serves:  12

Note: If meatless sauce is purchased, cook, crumble and drain 1 pound of ground beef or Italian sausage to add to the sauce.
The no-boil pasta works great, just make sure that each layer of pasta is covered with sauce so the pasta cooks through. Covering tightly with foil causes steam to aid in the cooking. I will never use the old kind of lasagna noodles again.

Italian Casserole

Saturday evening our friends joined us for an Italian meal which consisted of a casserole that I hadn't made in years. I hadn't made this recipe in years because it serves an army, so to speak. So, if you have a large family, or want a recipe that goes together easily for a gathering of friends and family, I would recommend this one, and thankfully, I received their "thumbs-up" to share it with you. We had the required garlic bread and salad alongside the casserole, with strawberry shortcake for dessert, and lots of good conversation and laughter. Blessings...

Recipe:

6 cups spaghetti sauce, approximately
1 pound penne rigate pasta
1 pound ground beef or Italian sausage, if your sauce does not have meat in it
1 15-oz. container ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup finely chopped parsley
1 egg, slightly beaten
1 8-oz. pkg. mozzarella cheese, shredded
salt and pepper to taste

1. Prepare your recipe for spaghetti sauce or use a good quality bottled sauce.
2. Cook pasta according to package directions; drain and set aside.
3. If your spaghetti sauce does not have meat in it, cook ground beef or Italian sausage in a large Dutch oven over medium heat until well-browned, stirring occasionally. Remove from heat and drain off fat.
4. To the meat, stir in ricotta, Parmesan cheese, parsley, egg, and 4 cups of the spaghetti sauce until well mixed. Add pasta and stir gently to coat well. Taste and adjust seasoning adding more salt and pepper, if needed.
5. Preheat oven to 350 degrees.
6. Spoon mixture into a 13" x 9" baking pan; pour remaining 2 cups spaghetti sauce, or more, if desired, over casserole. Sprinkle with shredded mozzarella.
7. Bake for 20 minutes or until hot and bubbly.

Serves 8 - 12
Note: My pasta sauce recipe is posted on 2/20/2015, if you would like to try it.
Note: Casserole can be made in advance, covered, and refrigerated the day before serving. Bake in 350 degree oven, covered for about 1-1/2 hours, remove cover and sprinkle with mozzarella cheese. Bake for about 10 minutes more or until cheese is melted.

Easy Turkey Spaghetti Pie

This recipe, with a bird of another feather in mind today, is very easy, fast, and I think, quite good when it comes to everyday fare. I made adjustments to the original recipe with my husbands weight loss plan in mind. I must confess, my dear hubby is a meat-and-potatoes guy, and this kind of recipe is not of his first choosing. But, I am in control of his calorie count and the kitchen, and he is losing weight!! So he smiles and eats with a grateful heart. Now that's a grateful attitude. Blessings...

Recipe:

1# ground turkey breast
1 cup thinly sliced celery
1 tsp. toasted granulated onion or onion powder
1 8-ounce can tomato sauce
1/2 tsp. dried basil
1/2 tsp. Italian seasoning
Salt and pepper to taste
6 ounces spaghetti
1/4 cup egg substitute or 1 whole egg
1 tbsp. whipped butter or reduced-fat margarine
1 tbsp. grated Parmesan cheese
1 tsp. dried parsley flakes
1/2 cup 2% or part-skim shredded mozzarella cheese, divided

1. In a large skillet, cook turkey and celery over medium heat until meat is no longer pink. Sprinkle with salt, pepper and onion powder.
2. Stir in tomato sauce, basil and Italian seasoning. Reduce heat to low; simmer, uncovered, for 15 - 20 minutes. (cover skillet if mixture begins to look too dry.)
3. Cook spaghetti according to package directions; drain. In a bowl, combine spaghetti, egg substitute or whole egg, butter, Parmesan cheese and parsley.
4. Lightly coat a 9" pie dish with a bit of whipped butter or margarine. Form a crust with the spaghetti mixture.
5. Stir 1/4 cup of the mozzarella cheese into the turkey mixture; spoon into crust. Cover and bake at 350 degrees for 30 minutes.
6. Uncover and sprinkle with remaining mozzarella cheese. Place back in the oven to melt cheese, about 5 minutes. Cut into wedges and serve.

Serves 6 - 8
Per 6 servings: 265 calories using Smart Taste pasta, egg substitute and low-fat cheese
Per 8 servings: 199 calories      "       "        "       "       "        "          "      "          "

Tip: Smart Taste spaghetti has lower calories and higher fiber content than other brands.
Tip: Whipped butter is butter with air whipped into it for a lower calorie count, but real butter all the same. I use it often.
Tip: Recipe can be made ahead and refrigerated until needed. One hour before serving, preheat oven to 350 degrees and bake covered pie for 50 minutes. Uncover and check to make sure it's heated through before sprinkling with mozzarella. Bake an additional 15 minutes, if needed.

Minestrone Soup

My friend, Cindy, is in need of taking a minestrone soup to her family Christmas celebration this year. The original recipe for this version was made with ground turkey and hot turkey sausage, which I don't care for, so I made a change to my favorite, sweet Italian sausage. You might want to make your own sausage using the recipe posted on 10/20/2014. It is easy and very good. Also, there is a second recipe for Minestrone Soup posted on 11/14/2014. Blessings...

Recipe:
2/3 cup chopped onion
3/4 lb. ground sweet Italian sausage (Turkey sausage works great for less calories)
1/2 cup minced fresh parsley or 4 tsps. dried
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
2 cans (14-1/2 ounces each) Italian stewed tomatoes
6 cups chicken broth
1 celery rib, sliced
1 package (10 ounces) frozen mixed vegetables
1 can (16 ounces) kidney beans, rinsed and drained
1 cup uncooked elbow macaroni
1 tablespoon Balsamic vinegar
salt and pepper to taste

Directions:

1. In a large soup kettle over medium heat, cook sausage and onion until meat is crumbly and onion is golden brown. You might need to add a bit of olive oil to prohibit sticking if turkey sausage is used.
2. Add spices, tomatoes, broth, celery and mixed vegetables. Stir to combine; cover and simmer on low heat for about 5 minutes.
3. Add beans, macaroni and vinegar; simmer until macaroni is tender, about another 5 minutes.
4. Taste and add salt and pepper if desired.

Yield: about 4 quarts
Note: Use fresh zucchini, carrot or whatever else you might like in place of the frozen vegetables.