Grilled Chicken- Part 2

Grilled Chicken- Part 2

To some people the word leftovers is not appreciated much.  However, to me leftovers can be the beginning of another entree to be enjoyed at dinner.  For example, a few days ago grilled chicken tasted great!  I had a box of Kraft Mac & Cheese in the pantry and it paired so well with the chicken.  We enjoyed a vegetable, too.  Needless to say we had leftovers.

That brought another easy to prepare entree 2 nights later.  Two Zucchinis were cut into slices, then cut in half and sauteed.  Mushrooms were also cut into slices and you guessed- sauteed. (***Yes, I did rinse them under/ in cold water/ drained before slicing.)  The chicken was cut into small chunks and added to the large sautee pan along with the Mac & Cheese- to heat everything.  Then, I added about 2 ounces of water and stirred everything together.  Without the water it may have been a bit dry.    A quick trip to my spice rack for the Oregano and Basil.  Two shakes of each went into my sautee pan.  Then, a little more stirring.  Before I knew it we were eating dinner! 

This was one delicious dinner!! Two of the ingredients were leftovers!  Who would know??  

Now, this is a recipe that needs no specific written instructions.  It's a "use what you have", sautee some veggies, add water, Oregano and Basil.  Dinner was so good!!

Try it!
We enjoyed it!
Yummy!

Butternut Squash Ravioli- with Basil Craisin Topping

Butternut Squash Ravioli-
with Basil Craisin Topping

It's been so hot, so humid and so uncomfortable these past 3 days. Yup, we are in a heat wave.  Last night cheeseburgers on the grill sounded like a really great idea!  Topped with a slice of a local fresh tomato sounded even better!  Looking online at the weather I saw that our local weathermen warned us of a severe thunderstorm coming to our area.  Suddenly, the sky looked not so pleasant and there was a strong breeze.  Plans to enjoy that cheeseburger were put on hold and quickly a pot of water was placed on the stove to boil.  Luckily, I had a package of fresh Butternut Squash Ravioli in the fridge!  I boil it for 5 minutes rather than the 4 minutes that are recommended.  While suddenly the thunder and lightning was all around us, it took so little time to get dinner on the table along with a fresh fruit salad.  We sat down to eat.  Before we could take that first bite, our power went out.  About 8 hours later it was restored.

I add dried Basil, Craisins and Olive Oil for a great taste to the prepared Butternut Squash Ravioli.  Click here for recipe.   

It's always a great idea to have a package of quick to prepare Ravioli in the fridge.  You just never know when it will come to the rescue.  That cheeseburger with a slice of local fresh tomato?  Oh, it's on the menu for tonight!

We will Enjoy!
Yummy!
   

Tortellini Salad

Tortellini Salad
(File Photo)

Like so many of you, my friends, I've been cooking up a storm!  As you can see, I have not had a chance to blog lately.  So, taking a current photo of food is... well... a dream.  I had a little bit of Baking Powder left and this week like magic, I have it.  What a different "new norm"!  I realize you have been finding the same situations at any time during the week.  People are cooking and/ or learning to cook! 

Hopefully, if we all wear our masks and use precautions things will change again to a more comfortable norm. 

One day last week we enjoyed Tortellini Salad as a side dish at dinner.  There was a bag of frozen tri-colored tortellini waiting in the freezer.  Waiting for me to prepare it!  It's one of my favorite pasta salads in the warmer months.  There is something great about biting into a cheese filled Tortellini that's surrounded by Italian Dressing.  The seasonings from the dressing just coat each little Tortellini!  Did I mention it is easy to prepare?  It is!  Very easy!

Sometimes, I add black olives, whole or sliced to this pasta salad.  They are optional.    

Tortellini Salad  

Ingredients:   
(1) 12 ounce bag Frozen Cheese Tortellini- may be lesser quantity
Italian Salad Dressing
Parsley Flakes
Garlic Powder

Method:

1. Prepare Tortellini following directions on bag. 
2. Drain, rinse with cold water.  Drain again.
3. Place in bowl.
4. Add about 1/2 Cup Italian Salad Dressing, combine.
5. Add desired amount of Parsley Flakes and Garlic Powder.
6. Cover and refrigerate overnight or for at least 6 hours.
7. Before serving, stir.  Add a little more Italian Dressing if needed.

It is that easy!  If you don't have the tortellini in your freezer, remember this recipe to prepare another time in the coming months!

Enjoy!
Yummy!

Chicken Florentine via Slow Cooker

~Chicken Florentine~
via Slow Cooker

One morning a little over a week ago a few snowflakes began floating down.  What??  No!!  Say it isn't so!!  Well, they did, but the melting process happened really quickly.  While watching them, suddenly it just felt like "Slow Cooker" time.  The kind of morning when there is much to do and you just know that dinnertime will come just too quickly- even though it is hours away.  You just have that feeling! 

It had been many months since I'd made this Chicken dinner in my Slow Cooker.  A quick glance and I had most of the ingredients.  So why not??  It seems whenever I prepare it, I make it a little differently.  This time there were no Potatoes or Yams to add to the Slow Cooker's pot.  Well, that was just no problem!  We enjoyed this flavorful dish served over pasta. 

It was so good!  It's always very tasty.  The Chicken is always so tender.  Carrots and Spinach are filled with flavor.  There's a sauce to drizzle over the pasta, too.  On a busy day this is tasty and hearty to enjoy at dinnertime.

Chicken Florentine
     via Slow Cooker  

Ingredients:

1 lb. Baby Carrots
1 teaspoon dried Parsley
1 teaspoon dried Chopped Onion
1- 1 and 1/2 lbs. Chicken Tenders
1/4 teaspoon dried Oregano
1/4 teaspoon dried Basil
1/8 teaspoon Garlic Powder
1 (10 oz.) pkg. frozen Spinach, defrosted
1 can Healthy Request Cream of Mushroom Soup
1/3 Cup Water

Method:  

1. Rinse Baby Carrots under cool water.  Place in Slow Cooker's pot.
2. Sprinkle on 1 teaspoon dried Parsley and 1 teaspoon dried Chopped Onion.
3. Rinse Chicken Tenders under cold water and place on top of Carrots.
4. Sprinkle on Oregano, Basil and Garlic Powder.
5. Add defrosted Spinach on top, spreading evenly. 
6. In a small bowl mix well Cream of Mushroom Soup with 1/3 Cup Water.
7. Spread evenly over top of Spinach.
8. Place lid on Slow Cooker and set temperature.
9. Cook on #5- High for 1 Hour.  Then, reduce heat to #3 for 2 Hours. 
10. Serve over Pasta.
11. Enjoy!

Refrigerate any leftovers! 

This is a great dinner any season of the year.  I always keep a can of the soup in the pantry, just in case I need it.  Much like there's always an extra bag of Flour sitting on the shelf, too.

Dinner tonight??  Oh, our temps were in the mid 60's°F, so Chicken on the grill was quick and easy.  We live in New England!

Enjoy!
Yummy!

   

Bowties n Cheese

Bowties n Cheese

Someone just might think that I haven't been cooking/ baking lately!  Well, not so.  Lots of good stuff going on here!  Our temps are warmer, so a daily walk is on the agenda.  Daily walks also include chatting it up with neighbors that we haven't seen all winter.  That sounds like a long time. Maybe it's not that long, but extended conversations have not taken place, either.  Spring is here!

This past year I've been working on my family's Genealogy.  It's both fascinating & answering questions that I've always been curious about.  I've learned that it also comes in very handy to be able to read/ write cursive writing.  Some penmanship on records is very legible.  Other times- not so much.  You know how I like History, so I'm determined to learn more!  It's a good time to share one of my family's comfort foods from my childhood.  Now, when I prep it, I use Bowtie (Farfelle) Noodles.   

Any time of year Bowties n Cheese are always enjoyed at dinner.  If a starch such as potatoes or corn are not found in my kitchen/ freezer to prep as part of dinner, this is a very tasty side dish!  The Farfelle Noodles are cooked according to directions on the package.  After draining them, return to the pot.  Add 1 Tablespoon Butter/ Margarine & 8 oz. Cottage Cheese.  Stir.  Warm over a Low Heat for about 2 minutes.  The Cottage Cheese melts a bit & blends with the cooked noodles.    

Bowties n Cheese

Ingredients:
Farfelle (Bowtie) Noodles
1 Tablespoon Butter/ Margarine
8 oz. Cottage Cheese- I use Low Fat with Chives.
Dash of Pepper

Method:

1. Cook desired amount of Farfelle Noodles according to package directions.
2. Drain & return hot noodles to pot.
3. Add 1 Tablespoon Butter/ Margarine & stir.
4. Then, add 8 ounces of Cottage Cheese to pot, stirring.
5. Sprinkle on a Dash of Pepper, stir.
6. Cover.
7. Before serving, heat over a Low Heat for about 1- 2 Minutes, stirring constantly.
8. Stir, serve & enjoy!

This is such a tasty side dish!  Any extra portions can be covered & placed in the fridge.  Add a little more Cottage Cheese & reheat before serving again.

Enjoy!
Yummy!

Butternut Squash Ravioli with Basil Craisin Topping

Butternut Squash Ravioli
with Basil Craisin Topping

It had been a while since I had enjoyed Butternut Squash Ravioli!  Too long!  Last month in my local grocery store there were packages of these yummy easy to prepare pastas.  Yes, the Butternut Squash Ravioli drought ended! 

Directions for preparing are on the package, but drizzling on Butter/ Margarine was not the option for me.  Suddenly, I remembered the Plumped Craisins in the fridge.  Butternut Squash & Plumped Craisins sounded like a great duo.  The dried Basil is always in my Spice Rack & Olive Oil for baking & sauteing is also ready to use.  Very quickly I learned that was a great combination for a topping!  Double yum!  So good!

Butternut Squash Ravioli 
     with Basil Craisin Topping

Ingredients:
(1) Bag fresh Butternut Squash Ravioli
Olive Oil for baking & sauteing
Dried Basil
Plumped Craisins

Method:

1. Prepare Ravioli following directions on package.
2. Add 1- 2 Tablespoons Olive Oil for baking & sauteing in a 3 qt. pot.
3. Add cooked Ravioli to pot. 
4. Add about 1/8 teaspoon Basil.
5. Carefully stir Ravioli with Olive Oil & Basil.
6. Add about 1 Tablespoon Plumped Craisins.
7. Heat over Low for about 1 minute.
8. Serve.

After a busy day with no time to cook, what a tasty, easy dinner.  Add a fruit or veggie salad & your meal is quick!

Enjoy!
Yummy!

~Eggplant Meat Sauce~

Eggplant Meat Sauce
served over Barilla PLUS Penne

It has been a quick Saturday!  Oh sure, it has 24 hours like every day has.  Not too sure where the daytime hours went.  O.K., maybe watching the Boston College Basketball game on ESPN today did take a couple of hours this afternoon!  :)  The snow falling outside reminded me that we are in the winter season.  It's been a relaxing Saturday!  This is when the Ziploc Freezer containers filled with ready made dinners come in so handy.  "What's for dinner?" can be answered by a trip to the freezer.  Today there was no need to spend a large amount of time in my kitchen.  It was a defrost, reheat & eat kind of day!

Eggplant Meat Sauce served over Barilla PLUS Penne was so yummy!  The date labelled on the container of the sauce was August 5, 2013.  During this past August's heat, my Slow Cooker was put to work often containing fresh local veggies.  Dinners were packed away in our large freezer for an evening such as tonight.  The recipe is below:
     
Eggplant Meat Sauce

Ingredients:

(1) Green Pepper, cut into chunks
(1) lb. Ground Beef - Brown in skillet, removes fat
(1) large Eggplant - Cut into slices. Cut each slice in 6 pieces.
(1) small Zucchini - Cut in slices.
Dehydrated Onion, Parsley - as desired
Fresh Spinach - if desired
(1) can Tomatoes - can be whole & cut in quarters or diced
About 28 oz. Tomato Sauce
(1) 6 oz. can Tomato Paste
1/4 teaspoon each Garlic Powder, Oregano, Basil

 Method:

1. Spray Slow Cooker pot with PAM.
2. Brown Ground Beef in skillet.
3. Wash Green Pepper, cut into chunks & place in Slow Cooker's pot.
4. Add browned Ground Beef.
5. Add Eggplant pieces & sliced Zucchini.
6. Add Onions & Parsley. 
7. Cover with Spinach, if desired.
8. Add drained cut/diced Tomatoes.
9. In small bowl mix Tomato Paste with Tomato Sauce until smooth.
10. Add Tomato Sauce/Paste to pot.
11. Add Garlic Powder, Oregano & Basil.
12. Cover with lid.
13. Cook on High (#5) Setting for 4 hours.
14. Serve over Pasta of choice.

This recipe is a keeper to be used again next summer!  It's great to prepare when there is an abundance of fresh local veggies available.  An added plus is that this sauce freezes very well.   

Enjoy!

Yummy!

    

~Easy Cheesy Sauce~

After baking a double batch of Craisin Raisin Oaties yesterday afternoon, dinner time suddenly - appeared.  My counters, my kitchen table & my kitchen sink all showed signs that I'd been baking!  As the Oaties were cooling before packaging & placing 2/3 of them in the freezer I could think about dinner. 

Craisin Raisin Oaties

Quite often on the bottom shelf of our fridge a package of Buitoni ravioli can be located.  Usually it's cheese flavored.  This fall, I spotted Buitoni Crab Ravioli in my grocery store & I had a "why not try it" moment.

Cheese ravioli tastes great with any flavor of tomato based sauce.  However, the crab flavored ravioli needed a different flavor.  Suddenly an image of these ravioli covered with a cheese sauce was mouthwatering.  My small nonstick saute skillet was located.  Flour, 1% Milk & shredded cheese found their way to my counter.  The cheese sauce was quick & easy to prepare while the ravioli was cooking.

Easy Cheesy Sauce

Ingredients:
2 Tablespoons Butter/ Margarine
3 Tablespoons Flour
1 Cup Milk (1% works well)
1/4 Cup Shredded Cheese

Method:

1. Melt Butter/ Margarine over Medium heat in a nonstick skillet.
2. Remove from heat & add in 3 Tablespoons Flour & blend together. 
3. Slowly, add in 1/4 Cup of the Milk.
4. Stir together until smooth.
5. While stirring slowly add remaining 3/4 Cup Milk.  
6. Stir over Medium heat.
7. Constantly stir until bubbly & thickens.
8. Stir for 1 additional minute.
9. Add in Shredded Cheese.
10. Stir until Cheese melts.
11. If too thick, add 1- 2 Tablespoons additional Milk, as needed.
12. Serve over Crab Ravioli.

The Easy Cheesy Sauce was a wonderful topping for the ravioli.  It was also quick to prepare after baking in the afternoon.

Today much needed errands were done!  Our daytime temperature was in the 30's.  It was time to venture outside for a longer period of time other than a quick trip to the grocery store.  The single digit thermometer readings + wind chills are gone.  Woohoo!  

Enjoy!
Yummy!

Tangy Tortellini Salad

Stanley Park in Westfield, MA
(File Photo)

Pasta, any variety, always tastes delicious!  Layered between a meat sauce or with mozzarella/ricotta, parmesan or cottage cheeses, Pasta has always been a fave.  So, it not really surprising that in the warmer months Tangy Tortellini Salad finds its place as a side dish on our dinner table!  It has always made its presence on our large array of foods whenever we have a summer gathering.  It's one of those faves that after a very enjoyable afternoon chatting it up with family/friends just maybe a small portion may be located in my fridge after everyone has departed.  Yum! 

Tortellini Salad is a very easy salad to prep - which always makes it a picnic fave for me!  It starts with a 12 ounce bag (or 2, depending on the needed amount ) of tri-colored frozen Tortellini!

Tangy Tortellini Salad

Ingredients:
12 ounce bag (or 2) frozen Tri-colored Tortellini
Italian Salad Dressing - 8 oz.
Parsley, chopped
Chopped Onion
Garlic Powder
Black Olives, sliced - optional and delicious

Method:

1. Prepare Tortellini following directions on bag.
2. Drain, rinse with Cold water.
3. Place in bowl.
4. Add about 1/2 Cup Italian Salad Dressing.
5. Add desired amount of chopped Parsley, chopped onion + Garlic Powder.
6. Add about 1/2 Cup Black Olives, sliced, optional. 
7. Cover and refrigerate overnight or for 6 hours.
8. Add additional Italian Dressing, if desired.

Do you have a fave summer salad in addition to a veggie salad or a fruit salad?

We Enjoy!
Yummy!

     

Baked Pork Tenderloin with Roasted Carrots

Roasted Carrots

So often in the evening while the oven is preheating for that 20 minutes, everything is prepped.  Just before the "NBC Nightly News" starts, the oven door is opened and our dinner is placed inside.  Definitely a fave during the colder months is Baked Pork Tenderloin with Roasted Carrots.  The meat is placed in the center of a large foil lined (sprayed with PAM) cookie pan.  Then, Olive Oil/Herb coated Carrots are placed around the Pork Tenderloin.  They are baked/roasted together!  Easy + Yummy!   

When my local grocery store Big Y has a Pork Tenderloin special of "Buy 1 Get 1 Free", this is always  one dinner we enjoy.  While baking, the Pork Tenderloin rests on 2-3 Bay Leaves and is covered with a sprinkling of Oregano + Rosemary Leaves.  Delicious!  Couple that with Roasted Carrots and the aromas from our kitchen beckon us to dinner after we learn the news of the day.

Roasted Carrots

1. Line a large cookie pan with foil.
2. Spray with PAM.
3. Rinse Carrots in cold water.
4. Place Carrots in a Gallon sized Ziploc Freezer bag that contains 3 Tablespoons Olive Oil, 1/4 teaspoon each of Basil, Oregano, Garlic Powder and also Black Pepper and coat.
5. Place coated Carrots on outer sides of foil lined cookie pan. Tongs work well to place coated Carrots on pan.  No sticky fingers.

Pork Tenderloin - about 1 and 1/4 lbs.

1. Place 2-3 Bay Leaves in center of cookie pan where Tenderloin will be placed.
2. Rinse Tenderloin in cold water.
3. Place Tenderloin on Bay Leaves.
4. Drizzle about 1-2 teaspoons Olive Oil on top of Tenderloin.
5. Sprinkle 1/4 teaspoon Oregano on Tenderloin.
6. Sprinkle 1 teaspoon Rosemary Leaves on Tenderloin.

Bake the Pork Tenderloin + the Carrots in 425°F oven for 40 minutes. 

After removing from oven, cover with foil and let sit/rest for 5 minutes.  Then, remove Pork Tenderloin and cut into slices.  The roasted colorful Carrots are a delicious veggie bursting with flavor.

Sometimes, Easy Cheesy Noodles round out this yummy colorful dinner! Mmmmm!  I also enjoy a little Mustard as a dipping sauce for pieces of sliced Pork Tenderloin!  Do you like mustard?

Enjoy!
Yummy!

       

Eggplant Parmigiana

Eggplant Parmigiana is so good!  Sometimes I order it when dining out, but the eggplant slices are usually prepared with an egg coating and then fried.  So ...only occasionally do I enjoy this entree.  It is that cholesterol thing with me.  Much like that sugar thing prevents me from making desserts that contain a ratio of more or almost equal sugar to flour in a tempting treat.     

It has been a busy three weeks reviewing Art, Chinese History & Japanese History notes for the school group tours I am/will be giving at the Springfield Museums.  Now that some warmer weather has arrived, students on field trips visit our wonderful five museum complex.  It is a jewel in the Pioneer Valley and a great resource for all residents in my area and in southern New England.         

Last week while shopping in my local grocery store, the Big Y, I spied two Eggplants in the produce section.  Very quickly meatless Fridays came to mind in addition to a recipe for Eggplant Parmigiana that was located in the Big Y's February 2011 Life in Balance booklet.  No Eggs involved! 

I had prepared this recipe as printed two months ago and we really liked it.  This dish is made in two baking steps and so worth it.  The two Eggplants remained on the bottom shelf of my fridge as I reviewed more history notes.  Two nights ago was the perfect opportunity to use them and bake this dish again, but with a couple of changes.  It's a very tasty meatless meal!

Eggplant Parmigiana -adapted from Big Y Life in Balance booklet, February 2011

Ingredients:
PAM
Olive Oil
(2) small Eggplants
Ground Pepper & Basil - McCormick's
(1) jar Spaghetti Sauce (about 16 oz. - 20 oz.)
(1) can 6 oz. Tomato Paste
8 oz. shredded Mozzarella

Method:

1. Preheat oven to 450°F.
2. Line a large cookie pan with foil and spray with PAM.
3. Wash & dry Eggplants. 
4. Cut each Eggplant into 1" slices.
5. Place each slice on cookie sheet and drizzle a small amount of Olive Oil on top of each slice.
6. Then, lightly sprinkle with Ground Pepper & Basil.
7. Bake Eggplant slices for 12 - 15 minutes in 450°F oven.

After slices are baked, remove from oven and lower oven temperature to 350°F.

*While Eggplant is baking continue prepping:

1. Spray a large baking dish with PAM.
2. Mix Spaghetti Sauce with Tomato Paste in a small bowl.
3. Place a small amount of sauce mixture on bottom of baking dish.
4. Place baked Eggplant slices on bottom of baking dish.  Top each slice with shredded Mozzarella Cheese.  Then, top with another slice of Eggplant.  Place sauce mixture on top and then top with more Mozzarella Cheese.   
5. Bake for 30 minutes or until Eggplant is soft.  

Fresh Basil can be used, but my Spice Rack is always within my reach, so I use McCormick's Basil.  :)  I stacked the Eggplant slices in the baking dish, but they are not stacked in the original recipe.  

No longer will I dream of eating Eggplant Parmigiana, but it will be on our dinner table served with Barilla PLUS Farfalle Pasta and Green Beans.  In the photo above my smaller Rose Colored Pyrex contains the Eggplant Parmigiana remaining after Wednesday's dinner.  Tonight is meatless Friday, so our dinner is in the fridge waiting to be reheated.  I'll add a little more tomato sauce and dinner will be...

Yummy!
Enjoy!

  

Really Easy Cheesy Noodles

Are there times when you have a little extra pasta left after dinner?  Intentionally, I prep a bit extra and into the fridge it goes to be used in a side dish later in the week.  Easy Cheesy Noodles is a fave in my home.  It's an oldie but goodie that I posted here almost 2 years ago.     

No, it doesn't take long to make, but it sure is a lot quicker if the pasta is already cooked.  The precooked/refrigerated noodles need only be combined with a little Butter/Margarine, Pepper and 3/4 Cup Cottage Cheese in a microwave safe container with a cover.  Before heating in the microwave, place the cover loosely on top with a little venting.  Then, microwave for about 90 seconds.  Carefully, stir after heating.  Heat 30 seconds longer, if necessary. 

The Cottage Cheese will "melt" if overheated.  Yes, this can also be heated in a pot on the stove top. 

There is usually a carton of  "Chive & Toasted Onion" Cottage Cheese in my fridge - for snacking.  Combined with the extra pasta at dinner - it's delicious and quick! 

Easy Cheesy Noodles became even easier!  :) 
Enjoy!
Yummy!

Ricotta Rollups

Whenever I have a craving for Lasagna, but no time to prep the sauce that simmers for 1 and 1/2 hours on the stove, I bake Ricotta Rollups.  Pasta filled mostly with Ricotta and Mozzarella Cheese and covered with tomato sauce smells wonderful as it bakes.  My large Rose Colored Pyrex comes in handy once again.  It's not only used to make Raisin Rice Crispies Bars.  :) 

Two nights ago I baked a batch of this meatless family favorite (made with Lasagna noodles that have been cut in half).  After dinner the remaining portions were placed in single serving Ziploc containers and into my freezer they went.  Individual portions will be reheated in my microwave for a quick dinner on busy nights.  If reheating, I add a little more tomato sauce.  Served with a veggie salad and Garlic Parmesan Toast.  Yum!

Ricotta Rollups

Oven:  375°F
Time:  About 35 Minutes

Ingredients:
9-10 Lasagna Noodles (I use Ronzoni.)
(2) 1 lb. containers of Ricotta Cheese - I use Fat Free + Part Skim.
8 oz. Shredded Mozzarella Cheese - I use Part Skim.
1/2 Cup Flavored Bread Crumbs
(2) Egg Whites slightly beaten or 1 Whole Egg
1 jar Spaghetti Sauce - about 24 oz.
Parmesan Cheese - to sprinkle on top before baking

Method:

1. Boil Lasagna Noodles according to package directions.
2. Preheat oven to 375°F.
3. Spray a Glass Baking Dish (about 8"x11") with PAM.
4. Spread about 1 Cup Sauce in baking dish.
5. In large bowl mix Ricotta, Mozzarella, Bread Crumbs and Egg Whites.
6. Place 2 Lasagna Noodles on a large dish and cut each in half.
7. Spread 2-3 Tablespoons Cheese mixture on 2/3 of each noodle.
8. Roll Noodle from filled side to end.
9. Place in baking dish seam side down.
10. Continue filling noodles.  Two rows of Rollups in dish.
11. I also place 4 Rollups in middle of baking dish, if extra.
12. Pour sauce over top and on edges of filled Rollups, spread sauce evenly.
13. Sprinkle Parmesan Cheese on top.
14. Bake in oven for about 35 Minutes.

Printable Recipe Card.  :)

Does your family enjoy dinners with pasta and tomato sauce? 

Enjoy!
Yummy!

          

Garlic Parmesan Toast

Yesterday was definitely a New England winter wonderland!  School children had a "Snow Day".  Some children here in the Pioneer Valley enjoyed another day of sleeping late today.  :)  We were very aware that SNOW would be the word of the week and it sure is!  In the afternoon my Slow Cooker bubbled away containing the ingredients for our warm, hearty, delicious, colorful dinner.  Dinner was a cinch served over Barilla PLUS Farfalle Pasta.  

Only for special occasions do I purchase dinner rolls, so there were not any to dunk into the appetizing herbed tomato sauce containing green pepper slices. 

However, Garlic Parmesan Toast was my plan.  For years my fam has enjoyed this easy substitute for dinner rolls.  A Toaster Oven is a must to prepare these!  The ingredients are always at hand:  Sliced bread, Butter/Margarine, Parmesan Cheese and Garlic Powder.  It is so easy to make and it is so tasty!

Garlic Parmesan Toast 

1. Spread Butter/Margarine on bread slices.
2. Sprinkle Parmesan Cheese on top.
3. Finish by sprinkling with Garlic Powder, as desired.
4. Toast bread slices in a Toaster Oven, as desired.  

Try these and you will enjoy!  If garlic is not a fav in your fam, Parmesan Toast tastes mighty fine, also!  Just skip the Garlic Powder.  :)  My bread of choice is Soft Oatmeal.  There is always at least a half loaf in my freezer waiting to be used!  This was Plan A! 

Enjoy!
Yummy!

      

Ricotta Rollups

When the weather gets a tad chillier I enjoy baking dinner in my oven. The aroma of tomato sauce combined with herbs coming from my warm kitchen smells great! An entrée made of noodles and tomato sauce is always eaten quickly. Do you find that this is true in your family?

Manicotti is full of flavor, but it does take time to fill those shells. However, Ricotta Rollups are easy to prepare, because Lasagna noodles are used rather than shells. A dinner of delicious Ricotta Rollups served with a salad and Parmesan Toast (click on links) is scrumptious!

Enjoy!

Yummy!

Bow Tie Veggie Medley

In the warmer weather when the locally grown zucchini, green peppers and summer squash are available, I make Sauteed Combo (click on bolded words) quite often. It is definitely a treat to use the local produce. Sometimes, we have a small portion left after dinner, so the remaining amount is covered and placed in our fridge. This small portion combined with previously prepared Bow Tie Pasta is the beginning of another yummy side dish. Have you ever prepared a bit too much pasta? I usually do, just a bit. A few evenings ago Bow Tie Pasta was part of our dinner, and the extra pasta was also refrigerated. Those two enjoyable foods became the basis of Bow Tie Veggie Medley.

The pasta was reheated in a skillet with 1 TBS. Olive Oil. The extra Sauteed Combo was added along with 6 halved cherry tomatoes. A little Basil was sprinkled on top. What a delicious side dish! To think that it all started with leftovers from two dinners that we enjoyed three days ago.

Try it! Enjoy! Yummy!

Re-Visited Dinners, So Good!

Sometimes after everyone has eaten dinner, a small portion of the delicious meal remains in the serving dish. That circumstance occurred two nights ago after we had enjoyed Pork Tenderloin and Veggies (click on link) for dinner. Last night a small portion of the Sauteed Combo (click on link) was left. Both of these foods had been placed in our fridge, so today, I knew that they would be used, but not sure how. The word – leftovers – just does not sound appetizing. And, it does not fit the description of the scrumptious, tasty, colorful meal that we enjoyed tonight! Ah, the Pork Tenderloin and Veggies were combined with the Sauteed Combo, 3 Tablespoons of Cold Water and reheated in microwave. They were served over a bed of prepared Bow Tie Pasta. A small sprinkling of Parmesan Cheese added more flavor and color! Easy, delicious and colorful!

It is always worthwhile to cover and refrigerate any portions of dinner that is not enjoyed at a meal! Those portions can make another great meal. They certainly did tonight. We enjoyed it! Yummy!