Parmesan, Spinach and Artichoke Baked Ziti

Parmesan, Spinach and Artichoke Baked Ziti

1 c mayonnaise
1 c grated parmesan
2 garlic cloves, diced
10 oz frozen chopped spinach, thawed
14 oz artichoke hearts, drained and chopped
1 box whole wheat penne

-Cook penne al dente, drain.
-Combine all other ingredients.
-Cover and bake at 350 for 35 minutes. Remove foil and bake for 10 minutes.

Tomato Basil Soup

Tomato Basil Soup

4 large whole tomatoes
4 c tomato juice
20 basil leaves
1 c milk
3 T butter
1 t pepper
1 t salt
1 t sugar

-Cut tomatoes into chunks and remove seeds.
-Combine with tomato juice and cook over medium heat for 30 minutes.
-Puree with the basil leaves.
-Add remaining ingredients and cook on low.

Hamburger Buddy

Hamburger Buddy

Beer Cheese Soup

Beer Cheese Soup

4 T butter
2 carrots, finely chopped
2 leeks, finely chopped
salt
pepper
1/3 c flour
3 c milk
12 oz beer (amber ale, preferably)
1 1/2 T dijon mustard
3 1/2 c shredded cheddar

-Melt butter over medium heat.
-Add leeks, carrots, salt and pepper.
-Cook, stirring, until softened - about 10 minutes.
-Add flour and cook, stirring constantly for 2 minutes.
-Add milk slowly, stirring constantly.
-Raise the heat to medium-high and add the beer and mustard.
-Bring to a boil while stirring constantly, then reduce heat to low and simmer for 10 minutes.
-Remove from heat and stir in cheese.

Mini Chile Relleno Casseroles

Mini Chile Relleno Casseroles
Like so many of the delicious recipes from Eating Well, there seems to be a bit of miscommunication in regards to the titles of the recipes. This dish is more of a Green Chile Souffle than Chile Relleno - it is baked egg with chiles rather than the traditional stuffed chile - but it is easy, tasty and well worth it. I look forward to interpreting this dish with my own style...I'm thinking about including cream cheese and topping with bread crumbs. Also, the diced chiles I used were from a can and I look forward to dicing some fresh ones.

Butternut Squash & Leek Lasagna

Butternut Squash & Leek Lasagna
A perfect autumn dinner...
**I add 1/3c bleu cheese crumbles to the leek and milk mixture, as well as a sprinking with the walnuts in the middle layer. I also use about half the amount of squash.

Squash & Leek Lasagna

Apple Crumb Cobbler

Apple Crumb Cobbler
graham cracker pie crust
21 oz apple pie filling
½ c flour
¼ c sugar
1 ½ t cinnamon
¼ c cold butter
¾ c chopped pecans
-Preheat oven to 375.
-Spoon pie filling into crust.
-Mix flour, sugar and cinnamon; cut in butter until mixture resembles coarse crumbs; stir in pecans.
-Sprinkle over pie filling.
-Bake for 25 to 30 minutes or until topping is golden brown.

Creamy Pumpkin Curry Soup

Creamy Pumpkin Curry Soup
2 T olive oil
2 T butter
2 c diced onions
2 c diced carrots
2 c diced celery
3 cloves chopped garlic
1 T curry
1 t cumin
1 t nutmeg
pinch red pepper flakes
1 bay leaf
15 oz diced tomatoes
30 oz canned pumpkin
1 c half and half
2 c vegetable broth
salt and pepper to taste
-Heat olive oil in pot.
-Add carrots, onions, celery and butter to pot; saute for 3 minutes.
-Add garlic, curry, cumin, nutmeg, pepper flakes and bay leaf; saute until soft.
-Add tomatoes and bring to a boil.
-Remove bay leaf and add remaining ingredients; puree well.

Fettuccine with Light Alfredo and Zucchini

This is a delicious alfredo dish, not nearly as heavy as most creamy sauces, with almost unnoticeable veggies mixed in.

Fettuccine with Light Alfredo and Zucchini

1 1/2 c vegetable broth
8 large garlic cloves
8 oz whole wheat fettuccine
2 zucchini, cut into matchsticks or grated
4 t cornstarch mixed with 2 T water
4 T sour cream
pinch nutmeg
ground pepper
1 1/2 c grated parmesan
2 T fresh parsley, chopped
1 roasted red pepper or a handful of sundried tomatoes, chopped

-Boil water for pasta.
-Combine garlic and broth in a small saucepan; bring to a boil over high heat.
-Cover, reduce heat to a simmer and cook until the garlic cloves are soft, about 15 minutes.
-Begin cooking pasta, drop zucchini in for the last 2 minutes.
-Meanwhile, puree the garlic and broth mixture, as well as the roasted red pepper or sundried tomaoes until smooth. Return the mixture to the pot and bring to a simmer over medium high heat.
-Add cornstarch mixture, whisk until slightly thickened, about 20 seconds.
-Remove from heat and mix in sour cream, nutmeg and pepper.
-Combine sauce, pasta, parmesan and parsley, toss well.