Tomato Soup Mac n Cheese

source

Ah pinterest...I am in love with it.  If I could only have one link to look at for the rest of my life on a deserted island, it would be Pinterest.  

I needed a quick and easy dinner tonight.  I wasn't all too concerned about healthy...I just wanted delicious.  This pretty much rocked my world.  I love tomato soup and I love cheese, so when those worlds collide...all is right in my world.    

Thank you A Local Choice for sharing your deliciousness with Pinterest.

I didn't measure anything and when I added the cheese at the end for broiling, I also added crispy onions.  It was perfect.  All of it.  Perfection in a casserole dish.  

Enjoy!

Toasted Ravioli

source same as recipe

I made these a few years ago, loved them but forgot about them.  When I made them the first time I did make the sauce too and it was delicious.  This time when I made them, I got lazy and just bought a jar of marinara.

I would quite possibly say these were the favorite of the night.  Everybody loved them.

I used a cheese stuffed ravioli...you don't have to use what the recipe says....use whatever kind you want.  

You can always count on Rachael Ray!  Go to Food Network to get the printable recipe.

Garlic Lemon Shrimp with Arugula and Spaghetti

No picture source.


No recipe source.


If this is your picture, please...lemme know and I will link it back to you.


I saw this on Pinterest and pinned it right away, I mean...look how good it looks!!  When I went to go to the actual recipe, the pin I had didn't work.  Pinterest kept going to a grey page saying "sorry blah blah blah" (not in those exact words).


Since I'm pretty awesome, I decided to try and make my own version of it anyways.


This might kill the people who need to follow a recipe, but for the free spirits like myself, here's how I made mine.


I put a bit of butter and olive oil in a large skillet...I really could have omitted the butter...not too sure why I even used it, I never use butter.


I added thinly sliced onions, minced garlic, lemon zest, lemon juice, sea salt, and pepper.  When the onions were sort of cooked, I added the shrimp. 


I live life on the edge and had a little bit of plain greek yogurt left, so I decided to add that too.


I tasted it and it needed more flavour, so I added more salt, pepper, and lemon juice.


When all it was all cooked and smiling at me, I added whole wheat spaghetti and a bunch of arugula.


Mixed it all and served it.


It was really good!!  I also had it left over the next day for lunch...still good!!


See...you don't need a recipe...just play....take risks....be craaaazy.


Or not.


Whatever works for you.

Lasagna Skillet

I don't like lasagna.


There....I said it.....don't judge.


I think it's the noodles...actually I'm positive it's the noodles.  I'm not a fan of thick pasta like lasagna or fettucini....I'm more of a spaghettini girl....or small pastas.


Am I weird?


Anyways...saw this one awhile ago and have meant to make it for awhile.  I finally did last week.


It was DELICIOUS!


I pretty much followed the recipe. 



Lasagna Skillet - Tasty Kitchen


Let me know if you try it!!

Crab Macaroni and Cheese

photo from Tasty Kitchen

I have decided that until I can cook in daylight hours and not under the worst lighting ever, I'm just going to keep using the pictures from the websites I got the recipe from.  The pictures I have taken, make the food look horrible.  Is everyone okay with this new plan?

Anyways...I made this for dinner last night...DELICIOUS!  I have my favorite go to recipe...that I love...but thought I should maybe try something different.

Once again Tasty Kitchen comes through.  I love how their site is set up for browsing through recipes....I think that's why I go there so much.

I believe the Baked Crab Mac-n-Cheese was a feature recipe one day.  I served mine with a tossed salad and it was a perfect meal.

Here are the changes I made:

I don't have a scale in my kitchen so I just dumped about 3 or so cups of elbow macaroni in the pot.

Instead of using loaf bread, I just used bread crumbs, because I did have some on hand.  I didn't measure...I just sort of guessed the amount.

I used dry parsley and regular salt (not Kosher salt).

It doesn't say what kinda of milk to use...I just used skim.  For the cream, I used light half and half.

I didn't have old bay seasoning and didn't want to go buy it just for this, so I just googled recipes on line...lots to pick from.  I didn't even have all the ingredients of the old bay recipes, but it turned out fine.

I used old chedder and gruyere because that is what I had.

It was very easy! Let me know if you try it!

Sesame Noodles

I made this for dinner last night.  It was SO good!!  Ben, who doesn't even like sesame, liked it.  I can't express in words how much I loved it.  It is my new favorite dish.  I'm pretty sure we'll be having it again and again.


It was quick, it was easy and delicious as leftovers today.  It is a perfect weekday meal and because it doesn't require heating up, it's a perfect lunch for those without microwaves at work.


I got the recipe from Tasty Kitchen.


The recipe says you can use whole wheat spaghetti instead of the Soba noodles, but I highly recommend sticking to the Soba noodles.  I don't like cold pasta salads, but I loved this one and I think it was the texture of the noodles.  You can get them in the Asian section of your grocery store....and they aren't expensive, either. 


It was surprisingly filling and didn't need to serve anything else with it.   I figure the recipe should feed 8+ people....depending on how much people eat.  I found it to be a relatively inexpensive meal because most of the ingredients are things I have on hand normally.


Please go make it.  Now.  You'll thank me!

Creamy Spinach Ravioli

Need a quick easy dinner idea?


I got this one from Kraft Canada right here.


I loved it.  The only change I made was that I only had plain cream cheese, so I added some minced garlic and dried herbs to it myself instead of buying herb and garlic cream cheese.  Make sure you don't overcook the ravioli...you don't want pasta mush for dinner.


I served it beside some lemon pepper grilled chicken....delicious!

Asiago Beef and Bow Ties

It's that time of year when everyone is making roasts in their slow cookers for dinner.  You always know with the next couple of days there will probably be beef dip or roast beef sandwiches for lunch.


Want to try something different with your roast left overs?


I got this recipe out of Company's Coming "Meal Salads".  I don't think of this one as a salad, though.  I didn't serve it cool as the recipe suggests...I served it warm.  It was a perfect way to use up some roast leftovers.


Here's the recipe as it is in the book...the changes I made are at the end...



Asiago Beef and Bowties

8 cups water
1 tsp salt
2 cups medium bow pasta

1 1/2 cups chopped fresh asparagus

2 cups chopped deli shaved beef (or minced cooked roast beef)
1 cup grape tomatoes
1/4 cup sliced green onion

Creamy Asiago Dressing
1/2 cup grated asiago cheese
1/4 cup sour cream
2 tbsp white wine vinegar
1 tbsp cooking oil
1/4 tsp salt
1/4 tsp pepper

Combine water and salt in dutch oven.  Bring to a boil.  Add pasta.  Boil, uncovered, for 9 minutes, stirring occasionally.

Add asparagus.  Cook, uncovered, for 4-5 minutes, stirring occasionally, until pasta is tender but firm and asparagus is tender-crisp.  Drain.  Rinse with cold water.  Drain well.  Transfer to large bowl.

Cream Asiago Dressing: Combine all 6 ingredients in small bowl.  Makes about 1/2 cup.

Add to past mixture.  Toss.  Chill for 2 hours to blend flavours.  Makes about 8 cups.


Here are my changes:

- as you can tell by the picture, I didn't chop the asparagus.  I like food to have different shapes and sizes...I don't want everything chopped the same size, so I didn't.
- I shredded leftover roast
- I didn't rinse the pasta and asparagus with cold water because I wanted a warm meal.
- which means I did not chill it for 2 hours....it was so good still!  I also had it for leftovers the next day and it was just as good!


PRINTABLE RECIPE HERE

Any questions?  Just ask!

Layered Orzo Salad

Another "Meal Salads" by Company's Coming hit. I ate this for dinner, I ate it for lunch the next day and then I was sad that there wasn't any left. Turned out perfectly!


8 cups water
1 tsp salt
1 cup orzo

3 tbsp italian dressing

2 cups bocconcini (or diced mozzarella cheese...which is what I used)
2 cups chopped tomato (I used my cherry tomatoes off my plant and cut in half)
1/4 cup fresh basil
1/2 tsp pepper

4 cups romaine, radicchio and endive mix, lightly packed (I don't think it really matters if you have this exact mix or not...I just buy those spring mix packages in the produce section)
1/4 cup grated parmesan cheese (please don't use that powder sold in the aisles...but the fresh stuff)
1/4 cup italian dressing (make your own....totally worth it)

1 cup diced english cucumber with peel
1 cup roasted red peppers, cut into strips
1/2 cup sliced pitted kalamata olives (I didn't have any, so I left them out)
1/4 cup grated parmesan cheese

Combine water and salt in large saucepan. Bring to boil, add pasta. Boil, uncovered for 8 - 10 minutes, stirring occasionally, until tender but firm. Drain and rinse with cold water and drain well. Return to saucepan.

Add first amount of dressing. Stir and spoon into extra-large glass bowl.

Combine next 4 ingredients in large bowl. Spoon over orzo mixture.

Combine next 3 ingredients in same large bowl. Arrange over bocconcini mixture.

Scatter next 3 ingredients, in order given, over lettuce mixture. Sprinkle with second amount of parmesan cheese.

Makes about 12 cups.


My changes...

I didn't "layer" it all pretty in a glass bowl. I let us "build our own" in our own bowl so we could use the left overs without that soggy salad problem.


You know the drill....tell me how yours turns out.

Print from here.

Lazy Lasagna

I don't like real lasagna...I don't know why, but I don't. Quite a few years ago, someone brought this casserole to a party and I loved it. I got the recipe from her and it's now become a hit for anyone I've made it for. Some of the quantities are a bit vague (that's how she wrote it out for me), but just figure it out...you can't really go wrong with it. I've never tried it with spinach before, but someone mentioned last time that I should try adding it and next time I make it I'm going to do that. This recipe makes quite a bit, however, the ones you don't need for dinner that night freeze well. Just make sure you thaw it out and cook it without a lid when you use it next time or it can be a bit "soupy"...or at least that's what mine did.

Anyways...here ya go...

ground beef
1 tin whole tomatoes
1 tin tomato sauce
1 tin tomato paste
1 lg container cottage cheese
1 container feta (cubed)
1 pkg med. egg noodles
garlic
onion powder
salt and pepper
italian seasoning
basil
mozzarella cheese

Preheat oven to 350 or 375.

Brown ground beef.

Meanwhile cook noodles to package directions (maybe undercook slightly).

Then...in a large mixing bowl, mix together beef, egg noodles, tomato paste with 1 tin of water, tomatoe sauce and tomatoes. Add feta and cottage cheese. Season to taste with garlic, onion powder, salt, pepper, italian seasoning and basil. Mix. At this point it might look mushy and gross, but trust me...it's not.

Put in casserole dish or dishes. Cover with mozza. Bake 35-40 minutes and then to brown cheese broil for about 5 minutes.

That's it, that's all.

If you try it, let me know. Also, let me know if you make any changes...I love feedbac


A very vague printable version is here.

Macaroni and Cheese Deluxe

There is something about comfort food...I guess that's why they call it "comfort food".

Sometimes the necessary meal is macaroni and cheese, however...out of the box....not so good. There's no comfort in boxed mac and cheese.

I love this recipe because you can really play around with it. It's a good base recipe and an easy way to sneak some veggies into your meal. This is most definitely not a low fat recipe, but it's oh so good and worth every calorie.

I got mine out of the Company's Coming "Pasta" cookbook, however, I have found the exact same one on the internet.

Check it out...print it off....make it tonight.

You can thank me later.

Especially since summer isn't really showing it's beautiful face this year, you can easily include this into one of your rainy-day-need-comfort-food kinda nights.

Enjoy!

Spinach and Bacon Pasta Toss

An easy dinner that's not too heavy feeling. I'm not saying it's totally healthy (it has bacon and cheese in it) but it's not that heavy feeling some dinners or pasta's can cause. It also tastes great heated up as leftovers.

I got it from the Kraft Canada webpage so you know it's going to be easy.

You need:

1 pkg (375 g) egg noodles
1/2 cup Italian dressing
1 lb (450 g) boneless skinless chicken breasts cut into cubes
2 cups cherry tomatoes, halved
4 cups fresh baby spinach leaves
1 cup shredded mozzarella
8 slices bacon, crumbled

get the noodles started according to package directions.

heat dressing in large skillet on medium heat. add chicken. cook and stir until chicken is done. add tomatoes and cook 1 minute.

drain noodles but save 1/2 cup of the water. add noodles and reserved water to chicken in skillet. stir.

remove from heat. add spinach, 1/2 cup cheese and the bacon. mix lightly. sprinkle remaining cheese.

voila!

done!

serve!


You can print the recipe from here.

Spinach with Orzo and Feta

For today's dinner we are having "Spinach with Orzo and Feta" by Martha Stewart...except I'm going to add artichoke hearts to the recipe...and omit the mint.

edited to add: It was delicious...even better leftover the next day. I didn't follow any measurements, I added marinated artichoke hearts, garlic and onion. I didn't drizzle in the olive oil because of the oil on the artichokes. It was super easy too. I think it would pair well with grilled chicken or something.

Sundried Tomato Beef Salad

DELICIOUS! Another from "Meal Salads" by Company's Coming


1lb flank steak (I have no idea what flank steak is, so I just bought a steak)
1/4 cup sundried tomato dressing

16 cups water
2 tsp salt
4 cups fusilli pasta

1/2 cup sundried tomato dressing
2 tbsp balsamic vinegar

1 cup fresh spinach leaves, light packed
4 1/2 oz can sliced black olives, drained
1/2 cup crumbled feta cheese
1/4 cup sundried tomatoes in oil, blotted dry and chopped
2 tbsp fresh basil

Pierce steak in several places with large fork. Place in medium shallow dish. Pour first amount of dressing over top. Turn until coated. Marinate, covered in a refrigerator for 1 hour, turning occasionally. Remove steak and discard any remaining dressing.

Here is where the recipe goes into great detail telling you how to grill a steak. Just grill it to how you like it....okay?

When it's done, transfer it to cutting board and cover with foil. Let stand for 10 minutes. Slice thinly across the grain. Cut slices in half crosswise.

Here is where the recipe tells you how to cook pasta. Follow directions on package to cook it until tender but firm...or however you want to....and when it's done...drain and transfer to large bowl.

Add second amount of dressing and vinegar to pasta and toss.

Add remaining 5 ingredients and beef. Toss. Makes about 9 1/4 cups.


PS....I didn't measure a single thing when I made it.


Print it from here.