Lasagna Soup

I have no idea what it is – the cold weather, the desire to make new foods, the fun of sharing with others, but whatever it is, I’m loving finding recipes and cooking lately.  I get so excited seeing all of the new recipes that get posted on Pinterest and Facebook.  This morning, I made a plan to go grocery shopping with my bestie, LaDawna.  We generally make a trek out to Wegmans at least once a month.  I pulled up all of the recipes that I wanted to consider making for this week and figured out my grocery list.  This recipe for Lasagna Soup had been left open on my desktop for at least the past week or two.  I was so excited to make this tonight that I didn’t care that I was making it at 9pm.  Jim had a bowl when it was done about an hour later, and thought it was very good, but he would have preferred less heat and no oregano; but the few bites I took, I’ll admit it – I loved it just as it was.  This is a great, hearty, flavorful soup for these bitterly cold days of January!

• ¾ lb. pasta
  (I used casserole macaroni; the original recipe used rotini)
• 1 Tbsp. oil
• 16 oz. ground Italian sausage
  (I used mild Italian sausage and removed from the casing)
• 1 onion, diced
• 2 cloves garlic, minced
• ½ tsp. red pepper flake
  (Increase or decrease based on your desire for heat.  I made with the ½ tsp. and my husband said his mouth was a little firey)
• 2 tsp. oregano
  (My husband requested that I omit next time, as he’s not a fan of oregano in general.  I, personally, didn’t mind it)
• ½ tsp. salt
• ½ tsp. black pepper
• 1 tsp. dried basil or 1/2 Tbsp. fresh basil, chopped
• 4 cups chicken broth/stock
• (1) 28 oz. can diced tomatoes
• 2 heaping Tbsp. tomato paste
  
• ½ cup ricotta cheese
• ½ cup shredded parmesan cheese
• 2 ½ cups mozzarella cheese, shredded

DIRECTIONS

1. In a large stock pot, heat the oil on medium heat and cook the sausage, breaking it apart as it cooks.
2. Remove sausage from pan and set aside, draining any excess fat back into the stock pot.
3. Add the onion to the stock pot and sauté until translucent.
4. Add in the garlic, and stir for a minute or two.
5. Stir in the red pepper flake and allow to cook for a minute.
6. Stir in chicken broth, diced tomatoes, uncooked pasta, tomato paste, oregano, basil, salt, and black pepper.  (The pasta will cook as the soup simmers.)
7. Bring the soup to a boil, then reduce the heat to medium-low; add the cooked sausage back in and allow the soup to simmer for about 30 minutes.
   
8. Pre-heat your broiler on high.
   (I used my toaster oven)
9. Make the cheese topping by combining ricotta cheese, parmesan cheese, and mozzarella cheese.
10. To serve, spoon about 1-2 cups of soup in to oven safe bowls.
11. Spread some of the cheese mixture over the top and broil for a few minutes, or until the cheese is all melted and bubbly.
12. Keep a close eye on the bowls of soup as the cheese melts so that it doesn’t burn; carefully remove with oven mitts – the bowls will be extremely hot!

Serves about 6

Adapted from Center Cut Cook blog

http://centercutcook.com/lasagna-soup/

Mexican Stuffed Shells

I was a good girl for lunch, but I’m not sure if that held through dinner – although in my defense, I only ate 3 shells.  In my defense, let me also say for the record that I love Mexican food (not that this is a shock to anyone).  I saw this Enchilada Stuffed Shell recipe on Pinterest and made a few modifications, and let me just say – hmmmmmmmmmmm, ummmmmmmmmmmmm, good!

• Box of large pasta shells (stuffing size), boiled to al dente and cooled
• 1 jar of salsa
• 2 lbs. hamburger – browned and drained (seasoned with taco seasoning optional)
• Large can refried beans
• 1 cup of shredded cheese (cheddar or pepperjack, more if desired)
• 1 small onion, finely diced
• 20 grape tomatoes, diced and quartered (more or less as desired)
• 2 cups of shredded cheese (again, cheddar or pepperjack)
• Fresh cilantro
• Scallions chopped

DIRECTIONS

1.      Spoon a little salsa on the bottom of a large 9x13” pyrex dish.

2.      Brown hamburger until thoroughly browned and drain fat.

3.      In the skillet, mix refried beans, cooked hamburger,1 cup of the shredded cheese, and diced onion until combined.

4.      Using a large scoop, scoop bean/cheese/meat filling into the cooled shells.

5.      Place into pyrex on top of the salsa.

6.      Cover shells with diced tomatoes, the remaining salsa and sprinkle with cilantro and cheese.

7.      Bake covered at 350 till bubbly. 

8.    Top with chopped   

Adapted from Life With the Crust Off blog

Greek Cucumber Pasta Salad

So I think I said something about a week ago about the New Year and trying to hop on the healthy bandwagon.  I wouldn’t say I would get an “A” so far, but I have been making the effort.  I saw this recipe online, either on Pinterest or Facebook, and pinned it to come back to.  I bought the ingredients over the weekend and decided to make it for lunch today.  I will admit that I’m not sure how much of a fan I am of garbanzo beans.  I love hummus, but that’s because they are mashed up along with lots of garlic and other things.  In this salad, I will say that I certainly didn’t NOT like them, but I wasn’t bowled over by them either.  But, trying to be on that healthier kick, I know they are good for me, so I will add them, but I will probably take my brother-in-law Joey’s advice (see, I gave you credit bro!) and maybe put half the can, instead of the whole can.  Each bite definitely tasted better to me when there is a heaping ratio of cucumbers and tomatoes with just a couple of the beans.  I will say that I’m a big fan of the rest – I love feta, I love how it coats to the pasta and the veggies, and I love the flavors.  Now, to figure out how healthy my lunch really was…

• 2 cups dry pasta of choice, cooked to al dente and drained
  (I used casserole elbows)
• 2 large seedless cucumbers, quartered and thinly sliced 
• 20 grape tomatoes cut in quarters 
• 15 oz. can garbanzo beans, drained 
• ½ cup crumbled feta cheese 
• ¼ tsp. kosher salt 
• ¼ tsp. garlic salt 
• Optional:  1 cup pitted kalamata olives

Creamy Feta Yogurt Dressing

• 1 cup plain Greek yogurt
• 2 Tbsp. buttermilk
  (I used powdered buttermilk and water) 
• ½ cup feta cheese
• 2 Tbsp. chopped shallots
  (I didn’t have shallots, so I sliced thin and diced 2 Tbsp. onion) 
• 1 Tbsp. extra virgin olive oil
• ¼ tsp. dried dill
• ¼ tsp. dried thyme
• ¼ tsp. garlic salt 
• ¼ tsp. freshly ground black pepper

DIRECTIONS

1. Place cucumbers, tomatoes, cooked pasta, garbanzo beans, Feta, salt and pepper into a large bowl. Stir to combine. 
2. To prepare dressing, place yogurt, buttermilk, Feta, shallots, olive oil, dill, thyme, garlic salt and black pepper into a blender. Blend until smooth and combined. 
3. Pour over salad then stir to combine.
4. Cover and refrigerate until ready to serve.

Makes 10-12 Servings

Adapted from Picky Palate blog

Nutritional Information from MyFitnessPal -- VERDICT == HEALTHY!!  :