Italian Sausage with Broccoli Rabe and Pasta

Is it just me, our does everyone fall into a food rut every once in awhile? I love food and trying new dishes. This that said...working long days, and then coming home to a three year year old, sometimes is easier to go to your staple recipes. You know what I'm talking about... the recipes that you don't need to think about it, you just go into auto pilot and before you know it dinner is served.

Yeah, I too am guilty of this, more so when winter rolls around because it get darker earlier, and I associate darker with later, which means make something fast. Now that the holiday are right around the corner I came up with the idea of keeping a food log. This is where I write what plan on making each day, giving me the opportunity add something new into the rotation. This has helped me a lot and I've worked it out so that on nights that I know I'll be coming home early, I plan on trying something new. And tonight was one of those nights...here is my spin on the traditional sausage and broccoli.

Hope you enjoy! And like always, Happy Cooking!


WHAT YOU'LL NEED:

1 package of whole wheat pasta
1 tablespoon extra virgin olive oil
1 pound bulk Sweet Italian sausage (I like to use a turkey sausage)
2 cloves garlic, minced
2 cups chicken broth
1 cup of white wine
1/8 teaspoon crushed red pepper flakes
1 bunch broccoli rabe, trimmed
1/4 cup butter
1 1/2 cups grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon of sugar

WHAT YOU'LL NEED TO DO:

Bring a large pot of lightly salted water to a boil over high heat.

Add in pasta, and cook until al dente, about 8 minutes, once done drain pasta.

Meanwhile, heat the olive oil in a large skillet over medium-high heat.

Stir in the sausage until crumbly and no longer pink, this will take about 5 minutes.

Stir in the garlic, and continue cooking until the sausage begins to brown, for another 5 minutes.

Pour off the excess grease, then add chicken broth, white wine, and red pepper flakes.

Bring to a boil over high heat, then add the broccoli rabe, and cover. Cook until the broccoli rabe almost done about 2 minutes.

When the broccoli rabe almost done, stir in the butter, Parmesan cheese, salt, pepper, a sugar until sauce has thickened.

Add everything in with the pasta and and serve hot.

Tyler Florance's Ultimate Crab Cakes (Baked)

I'm just going to get to the point...I love Tyler Florance, and I know that If he was my husband my ASS would be ten times bigger than it already is. I have never made a Tyler Florance recipe that I did not love. Each time I make something I tell myself..."it can't get any better than this" and each time I prove myself wrong.

I know that I have said that his Prime Rib recipe is my favorite, but this crab cake has changed me. For now this is my new all time favorite recipe. I highly recommend trying it at least once, you wouldn't be disappointed!

Recipe source: Tyler Florance Ultimate (cooking channel)

WHAT YOU'LL NEED:

Extra-virgin olive oil
1 onion, finely minced
1/2 green pepper
1 celery stock
4 garlic cloves, minced
1 1/2 pounds jumbo lump crab meat
1 1/2 cups fresh bread crumbs
2 tablespoons fat free mayonnaise, (more if needed)
1 large egg white
1/2 lime, juiced
1/4 cup freshly chopped cilantro leaves, (I used less because I don't care for it)
Kosher salt and freshly cracked black pepper to taste
2 tablespoons of butter melted

WHAT YOU'LL NEED TO DO:

In a medium frying pan, add just enough olive oil to cover the bottom of pan and heat.

Add the onion, peppers, celery, and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized.

Dump that into a bowl and fold in the crab meat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended.

Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill. (about and hour)

Heat oven to about 400 degrees.

Take crab cakes out of frig and brush the tops with melted butter.

Bake for about 20 minutes flipping crab cakes once.

After fully cooked turn oven onto broil and allow crab cakes tops to crisp, this will take 3-4 minutes.

Serve one a bed or salad, or with fresh lemon wedges

Weight Watchers Fettuccine with Chicken and Broccoli Rabe

I feel that I can not say this enough; healthy food does not have to taste like cardboard! There I said it =)I am feel that you can still have great meals without feeling guilty. It as long been said that you can eat just about anything, as long as you make the right choices when picking your ingredients.

This is another winner Weight Watchers recipe! My only regret is I just wished I hadn't waited as long as I did to try it. I foresee becoming one of my go to recipes for chicken for many years. I hope you all enjoy it as much and we have.

I did make a few minor modifications to the original recipe, therefore I am not listing the point value today. I don't think that the changes I made would change the points on this dishes, however I also want to make sure that I do not give the wrong information should anyone here be counting points.

Like always happy cooking!

WHAT YOU WILL:

1 Bunch of broccoli rabe (cleaned)
1 lb fettuccine (I usually use whole wheat)
4 Teaspoons of olive oil
4 skinless boneless chicken breasts
1 Teaspoon salt
crushed red pepper flakes to liking
1 medium red onion thinly sliced
4 Garlic cloves minced
2 Tablespoons Parmesan cheese
fresh ground pepper to taste
2 oz half and half (fat free works well)
4 oz chicken broth

WHAT YOU'LL NEED TO DO:
In a large pot of boiling water cook broccoli rabe for 2 minutes

With slotted spoon transfer broccoli rabe into a bowl of cold water.

I the boiling water cook fettuccine according to directions on the box.

In a large nonstick skillet, heat 2 teaspoons of oil.

Add chicken, salt, pepper flakes and saute until cooked through. about 4 minutes on each side.

Remove chicken and place on plate.

In the skillet heat remaining 2 teaspoons of oil, saute onion and garlic until tender about 4 minutes.

Stir in broccoli rabe let cook until tender.

Add chicken, broccoli rabe to the fettuccine.

In hot skillet add chicken broth and half and half and just let it come to a boil.

Add liquid mixture to pasta mixture and add the cheese and black pepper.

Toss until everything is well combined and serve while hot.

Creamy Chicken and Veggie Pasta

I'll admit it, I love pasta in any type of cream sauce. But realistically cream sauces are no ones friend. Let's face it...cream based sauces are not the best for anyone's waist line. The good things about this recipe is, all one needs to do is make a few adjusts. By doing this you save on calories and fat, and you can still have that same great taste.

Dinner does not have to be flavorless or take a long time to put together. This recipe is that it's so easy and perfect after a long day at work. Because it's a lighter version and can be made in about 30 minutes, it's become one of my go to weeknight dinner recipes. I hope you all enjoy this as much as my family and I have.

Happy cooking!

Recipe source yours truly


WHAT YOU'LL NEED:

1 (16 ounce) box dried whole wheat penne pasta
2 Tbsp. olive oil
1 pounds chicken breast, sliced
1 1/2 tsp. salt
1 tsp. black pepper
1 teaspoons of crushed red pepper garlic sauce
1 jar artichoke hearts
1 medium red onion chopped
1 red pepper, thinly sliced
2 garlic cloves, minced
1 cup chicken broth
1/2 cup fat free half and half
1/2 cup grated Parmesan cheese
1 and 1/2 cup chopped broccoli
2 Tablespoons cornstarch (to make a slurry)

WHAT YOU'LL NEED TO DO:

Cook the pasta according to package directions and set aside.

Season the chicken with the salt, pepper and red pepper garlic sauce set aside.

Heat oil over medium heat in a large skillet and add sliced red pepper, and onions and cook until veggies are soft and then add garlic.

Add chicken and cook until it starts to brown about 5 minutes.

Once chicken is cooked add in the artichoke hearts, and stir in the chicken broth. Bring to a simmer.

Once it has come to a steady boil, stir in half and half, and add in the Parmesan cheese, and broccoli.

Add corn scratch slurry, and mix in with chicken, veggie, and pasta, allow for it to thicken.

Stir in the cooked pasta. Serve immediately.

Turkey, Sausage and Veggie Lasagna

If you believe that the only way to make Lasagna is to use fatty meats then I have news for you! This recipe is by far one of the best lasagnas I have ever had or made for that matter.

By now you all know how I feel about fat and extra calories in my meals. I'm a firm believer that if you substitute a few items you can make any dish taste just as good, as the ones with double the fat content. I promise that the few things that I have done will not compromised the savory taste of the Lasagna.

Besides my obsession with fat and calorie content, the other driving factor behind this recipe is me wanting to incorporate more veggie into my family's diet. Having a 2 and a half year-old who is now starting to develop likes and dislikes, it's becoming harder to get him to eat his veggies. In the recipe I am able to hide the veggies and take comfort in the fact that he is getting enough veggies in his daily intake.

This lasagna to make ahead of time and bake when you are ready to eat it. This is great to make for the late nights at work and is a great dish to bring to a new parent or someone who is recovering from a medical issue. I heats up great and taste fresh for days after baking.

I hope you all enjoy this recipe, and like always...HAPPY COOKING!

WHAT YOU'LL NEED:
1 1/2 pounds ground turkey
1 pound Italian sausage (I like to use turkey sausage)cut into thin slices
1 large onion diced
2 large carrots finely diced
1 green squash finely diced
1 medium size red bell pepper finely chopped
2 cloves garlic, minced
2 teaspoons ground oregano
1 teaspoon ground basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
2 (15-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1 1/2 cups small cottage cheese
1 (5-ounce) package grated Parmigianno-Reggiano
2 tablespoons freshly chopped parsley leaves
2 large eggs, lightly beaten
oven-ready lasagna noodles
1 (8-ounce) packages shredded mozzarella

WHAT YOU'LL NEED TO DO:

Preheat oven to 350 degrees F.

On outdoor grill out using a stove-top griddle, grill sausages until golden brown.

In a large saucepan, combine ground turkey, veggies, and garlic. Cook over medium heat until meat is browned and crumbled.

Once meat and veggies are cooked make sure to drain the fat and liquids.

Return meat to pan and add oregano, basil, salt and pepper.

Add tomatoes, tomato sauce and tomato paste.

Bring to a boil, reduce heat and simmer 30 to 45 minutes.

In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.

Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan.

Place row of uncooked lasagna noodles on top of sauce.

Overlapping the noodles just a little.

Spread 1/3 of cottage cheese mixture over noodles and then top with 1/4 of sauce and 1/3 mozzarella cheese.

Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.

Bake 45 minutes.

Top with remaining cheese and bake 15 minutes or until hot and bubbly.

Let rest 10 minutes before serving.

No mayo Pasta Salad

I hate the fact that a "traditional" pasta salad has to included mayo. In fact it appears that all salads are made with it...potato salad, tuna salad, egg salad and pasta salad. I understand that it's a nice summer side dish, and on hot days people like to have something cold to help cool down, but my question is why must it be covered in fat and extra calories?

I'm always looking to make anything I cook, or bake a little healthier and pasta salad is no exemption. So here is my take on a healthier, less fat pasta salad. My husband and I think it came out great. Hope you enjoy.

Happy cooking!

WHAT YOU WILL NEED:

1 pound of any kind of pasta, cooked, drained (I like bow-tie whole wheat pasta)
1 stalk celery, finely diced
1/2 pepper, finely diced (I prefer red peppers, but I used what I had at home which was a green pepper)
1 small red onion finely chopped
1 cup cherry tomatoes, sliced in half
1 tablespoon Old Bay seasoning
1 tablespoon flaked garlic
Salt, and fresh ground pepper to taste
1/2 to 3/4 cup extra virgin olive oil (enough to cover ingredients)
1/4 cup balsamic vinegar

****NEXT TIME I PLAN ON ADDING 1 CUP OF CHOPPED BROCCOLI.

WHAT YOU WILL HAVE TO DO:

Once pasta is cooked and drained toss back into pot.

Add all your diced veggies, season with bay seasoning, garlic flakes, salt and pepper.

In small blow mix together olive oil and vinegar, then pour into pot.

Mix all ingredients together until everything is combined well.

Put in frig until ready to serve!

All that is left to do is Enjoy your meal!

Pad Thai with Chicken

This is a funny story. As many of you already know my husband is Chinese. I always viewed Asian cuisine as being...well nasty...however being married to an Asian man, and being given the opportunity to eat true Asian cuisine, I have learned that this is so far from being true.

The problem was I was eating all the wrong things. I hate to be the one to break the news to everyone, but the "Chinese" food that you get at your local take out joint, is NOT real Chinese food! So all my preconceived notions on what Chinese cuisine really was changed the minute I tried my in-laws cooking.

When I was about 6-7 months pregnant two of my cousins and I wanted to get together before I had my son, and before my cousin Jenn had her daughter. Our cousin Liz suggested going out for Thai food...I was kinda worried that I wouldn't like it, but the more I thought about it, the more open I was to trying something new. I was so HAPPY that I gave it a try.

We went to this little restaurant and the food was amazing! It was so good and I had so much leftover that I brought it home to eat later. Needless to say once my husband saw the leftovers...they didn't last long. About a year ago my husband said that he would like to try making Pad Thai at home. So for months I looked for a recipe and it wasn't until months later that I came across an wonderful recipe that I just needed to try.

Long story short it was really good and we have made it 2 times within the passed 3-4 weeks. I hope you enjoy this recipe as mush as we do.

Recipe adapted from Cooks Illustrated

WHAT YOU'LL NEED:
6-8 ounces stick noodles (I use Nasoya Chinese style noodles)
1/4 cup peanut oil
1/4 cup fish sauce
1/3 cup honey
2 tablespoons rice vinegar
1 teaspoon of Thai Kitchen roasted red chili paste
2 oz Maesri brand Pad-Thai sauce (i use this in place of the tamarid paste and it works great!)
1/2 teaspoon red pepper flakes, (use more it you like it spicy)
1/4 cup chopped scallions
1 garlic clove
3 eggs
1 small head Napa cabbage, shredded
1 cup mung bean sprouts (gives this dish a nice fresh crunch)
1/2 pound skinless boneless chicken breast cut into thin strips
1/3 cup roasted peanuts, chopped (I omitted this)
1/4 cup chopped fresh cilantro
salt to taste

WHAT YOU NEED TO DO:
In stock pot bring water to a boil and add noodles let cook until noodles are tender.

Drain noodles and drizzle with one tablespoon peanut oil to keep from sticking and set aside.

Combine Pad-Thai sauce, roasted red chili paste,fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Stir in red pepper flakes and set aside.

Season chicken with salt and set aside until ready to cook.

Use the remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute.

Add eggs to pan; once they begin to set, scramble them until just done.

Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add chicken.

When chicken is fully cooked add noodles to pan along with sauce.

Toss everything together to coat with sauce and combine well.

When noodles are warmed serve, and sprinkling with peanuts and garnishing with cilantro.

Serve hot! All that is left to do is enjoy you meal!

Turkey meat sauce

I will admit that jarred sauce is so convenient. After a long day at work the last thing you want to do is make sauce, but if you make this sauce ahead of time not only will you have great tasting sauce, but you will also know what has gone into it.

I don't know about the rest of you, but I love to read the labels on jarred foods. I am always impressed by how many ingredients are in jarred and canned foods that I would never use. I guess that's the price that you pay for convenience. I wish I could express to you all how wonderful this recipe is, the only way that you will have a real appreciation for it, is if you try it.

WHAT YOU WILL NEED:

1.5lbs of ground turkey
1 large onion, chopped
3 tablespoons extra-virgin olive oil
2 cloves of minced garlic
1/4 cup tomato paste
1 1/2 teaspoons salt
1/2 teaspoon hot sauce
1/4 teaspoon crushed red pepper
1/4 teaspoon Italian seasoning
1/4 teaspoon dried basil leaves
a few steams of fresh parsley
2 (28-ounce) cans whole Italian plum tomatoes, with their juices


In a large saucepan saute the onion in the olive oil over medium-high heat until soft and lightly golden, about 4 minutes.

Add the minced garlic and cook, stirring, for 1 minute.

Add ground turkey let cook until brown.

Drain fat and then add the tomato paste, salt, hot sauce, crushed red pepper, Italian seasoning, and basil, and cook for 1 minute.

Add the tomatoes, crushing with your spoon in the pan.

Stir to combine well and bring to a boil. Reduce the heat to a slow simmer and cook for 45 minutes, stirring occasionally.

Serve over any pasta of choice and enjoy! This can also be made in the crock-pot.

Stuffed Shells with Turkey and Veggies

I wanted to do something different for dinner, something that was tasty but also something where I also incorporate as many veggies as possible. So you might wonder how the how it came out and all I can say is that out of 18 stuffed shells I only had 4 left over. I will for sure continue to make this for the family. This recipe freezes well.

Adapted from Giada De Laurentiis

WHAT YOU WILL NEED:

1 box jumbo pasta shells (I like to use whole wheat pasta)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
1 finely chopped carrot
1/2 red bell pepper finely chopped
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
1 jar of your favorite pasta sauce

DIRECTIONS:

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add veggies and the garlic and cook until they are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Drizzle the remaining sauce over the shells, top with the grated mozzarella.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Baked Mac and Cheeses w/ Ham and Broccoli

I have never been a huge fan of Mac and Cheese, however my husband lived on the blue boxed Mac and Cheese throughout college and until this day he can never get enough. After reading the label on the box I told him that I would never buy that stuff again. I decided that I would try to create something a little more "healthy" without all the additives. I think I have become successful and coming up with a recipe that will satisfy my husband's "cravings" and also satisfy me in the fact that I found a way of getting him and my son to eat extra veggies.

INGREDIENTS
1 lb box of elbow mac you can use wheat or white pasta (I only use whole wheat)
5 Tbls of unsalted butter
5 Tblp of flour
5 cups of milk (I use 2% and it comes out great)
2 Tbls salt
1 Tbls of cracked black pepper (optional)
1 lb grated cheese (I used 2% cheddar)
1 8-10oz Ham steak with fat trimmed off and chopped into small bite size pieces
2 large crowns of Broccoli
1/3 cup bread crumbs

DIRECTIONS

Preheat over to 350

Cook pasta according to boxed directions. once cooked drain, and rinse under hot water. Put pasta back into stockpot and set aside.

In medium skillet brown chopped ham steak. Once cooked place in stockpot with pastas and set aside.

In a steamer steam broccoli for about 4 minutes (broccoli should still be firm) once time is up remove from steamer and cut into pieces and place in stockpot.

Over medium heat melt butter in large sauce pan. Once butter is melted add flour. Let cook until mixture becomes slightly browned. Add milk and stir until it is boiling and has thicken.

Mix in salt and add cheese in slowly keep stirring until cheese is fully melted and smooth. Once this is done add all the cheese mixture into the stockpot and mix together well.

Pour mixture into a 13x9 SPRAYED glass baking dish and top with bread crumbs. Bake for 30 minutes and until bubbling around the edges.

Let mac rest for 2-3 minutes before serving.

P.F Chang's Szechuan Chicken Chow Fun

My husband and I love P.F Chang's and when I found this recipe I was so excited; yet I had doubts that it would turn out the same. Boy, was I happily surprised! It was so good, by husband thought I had went and picked it up at the restaurant and tried to pass it off as my own. LOL! You might need to make a trip to your local Asian market to get a few things. Hope you enjoy it!


* 4 ounce ground chicken, cooked
* 14 ounce chow fun noodles (wide rice noodles sold at most Asian markets)
* 2 tablespoon scallions, minced
* 1 teaspoon garlic, minced
* 1 teaspoon chili paste
* 1 teaspoon Szechuan preserved vegetables
* 2 tablespoon black fungus mushrooms, shredded

Sauce:

2 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons granulated sugar
1 teaspoon oyster sauce
1 teaspoon mushroom soy sauce
2 tablespoons water


1. Separate the chow fun noodles and cover with plastic wrap until ready for service. Heat wok and add 2 teaspoons vegetable oil. Stir fry garlic and chill paste for 5 to 7 seconds. Add ground chicken sear with garlic and chill paste. Add black fungus mushrooms and sauce stir-fry briefly.

2. Separate the noodles and drop into the wok while you are mixing a handful at a time. Continue cooking until the noodles have absorbed all the flavors and are hot. Finish with sesame oil.

3. Serve into bowls or plates. Garnish with Szechwan preserved vegetables and minced scallions.