KIDS CHOICE YUMMY PEANUT NOODLES

8 ounces soba or udon noodles
1/4 cup warm water
4 tablespoons smooth, natural-style peanut butter
3 tablespoons low-sodium soy sauce or tamari
1 clove garlic, finely chopped
2 teaspoons fresh ginger, chopped
1 1/2 tablespoons dark sesame oil
1 tablespoon rice vinegar or apple cider vinegar
2 teaspoons natural sugar
pinch cayenne, optional
vegetables, to serve
(I like mung bean sprouts, cucumbers, red bell pepper, snow peas, carrots, broccoli florets, green peas, and scallions)

1. In a pot of boiling water, cook the noodles according to package directions until tender. Drain them, and rinse with cold water.
2. For sauce, whisk or blend together the warm water, peanut butter, soy sauce/tamari, garlic, ginger, sesame oil, vinegar, sugar, and cayenne, if using.
3. Prepare any vegetables you plan on using. Transfer the noodles to a serving bowl, and toss them with the sauce. It's best to toss the noodles with the peanut sauce right before serving, so the sauce doesn't get absorbed by the noodles.
4. Stir in the vegetables or serve the veggies on the side. Serve at room temperature or cold.
If I put this meal in my children's lunchboxes, I usually put the sauce in a separate, small container so they can mix it with the noodles at lunchtime. ou can vary the amount of water depending on how thick you want the sauce. Use whatever vegetables appeal most to you.
Source of recipe: My kids are crazy about the peanut noodles on the buffet at our local natural food store. I've tried many different peanut noodle recipes, each of which caused them to turn up their nose. Finally I came up with this recipe, which they both eat enthusiastically! (I think the fresh ginger is key.)

Preparation Time: 

20 minutes, Cooking time: 20 minutes

Cooking Time: 

20 minutes

Servings: 

6

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http://vegweb.com/recipes/kids-choice-yummy-peanut-noodles

PASTA AND GRILLED VEGETABLES WITH GOAT CHEESE

1 large zucchini, quartered lengthwise
1 red bell pepper, cut into 4 wedges
1 leek, trimmed and halved
1 can (14 oz/396 g) artichoke hearts, drained
1 head radicchio, quartered
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper
2 garlic cloves, minced
Cooking spray
4 cups uncooked rotini
1 cup grape or cherry tomatoes
1/4 cup crumbled goat cheese
2 Tbsp chopped fresh basil

Prepare grill.
Arrange zucchini, bell pepper, leek, artichokes, and radicchio in a single layer in a pan; sprinkle evenly with 1/4 tsp salt, black pepper and garlic.
Lightly coat vegetables with cooking spray.
Place vegetables on grill rack; grill 3 minutes on each side or until browned and tender.
Remove vegetables to a cutting board; chop into bite-sized pieces.

Cook pasta as per pasta cooking instructions.

Place cooked pasta in a large bowl; sprinkle with remaining 1/4 tsp salt, tossing well.  Stir in the grilled vegetables and tomatoes; sprinkle each serving with goat cheese and basil.

The Best of Cooking Light's "Summer Grilling", 2007, page 61

CHICKEN CAESAR PASTA CASSEROLE

• 2 cups tri-colored pasta, cooked and drained
• 2 cups rotisserie-cooked chicken, shredded
• 1 cup caesar salad dressing, Creamy Style
• 1/2 cup chicken broth
• 1/3 cup green onions, finely sliced
• 1/4 cup red bell peppers, diced
• 1 1/2 cups Italian cheese blend, shredded
• 1 cup croutons ( I use my Recipe#195639!)
• 1/4 cup parmesan cheese, shredded

Directions

1. In a large bowl, combine all ingredients EXCEPT croutons and parmesan cheese.
2. Pour mixture into a greased, 2-quart casserole dish. Top dish with croutons and parmesan cheese.
3. Bake at 350 degrees for 20 minutes or until casserole is heated through and croutons are golden brown.
   www.food.com

White Italian Sausage Lasagna

Meat Mixture:
2 Tbsp Olive Oil
2-4 cloves Minced Garlic (depending on your taste)
4 Italian Sausage (skin removed)
1 large Green Pepper, diced

Heat the oil in a frying pan; add the garlic and sauté until slightly brown. Add the sausage and green pepper and cook until sausage is browned and green peppers are soft. Set aside.

Sauce:
6 Tbsp Butter
6 Tbsp Flour
1 tsp Salt
1 tsp Pepper
3 cups Milk
Several dashes Worcestershire Sauce
1/2-1 cup Parmesean Cheese

Melt butter in saucepan, add flour, salt, pepper and stir until smooth. Slowly add milk, stirring constantly. Add worcestershire sauce and cook until sauce thickens. Remove from heat and add the parmesean cheese; stirring until the cheese is melted. Sauce will be quite thick/gooey.

Boil 9 lasagna noodles.

Grate some cheese of your choice (try for white cheese)

In a greased 9x13 pan, layer 1/4 of sauce, 3 noodles, 1/2 of the meat mixture, then sprinkle a layer of cheese. Repeat with the sauce, noodles, meat and cheese. Start with some sauce, then noodles, and then a thin layer of sauce for the top, then sprinkle with cheese and then some parmesean cheese.

Bake at 350 for approx 30 min or when bubbly and browning.

(I used PepperJack cheese and mild Italian Sausage in my lasagna I made for the family on Feb 3)

TEX-MEX LASAGNA

3/4 cup bottled salsa

1 1/2 tsp ground cumin

410 g can no-salt-added diced tomatoes

226 g can no-salt added tomato sauce

Cooking spray

6 precooked lasagna noodles

1 cup frozen whole-kernel corn, thawed

425 g can black beans, rinsed and drained

2 cups preshredded reduced-at 4-cheese Mexican blend cheese

Preheat oven to 450 F.

Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8" square baking dish coated with cooking spray. Arrange 2 noodles over sauce, top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Top with 1 cup cheese. Cover; bake at 450F for 30 minutes or until sauce is bubbly. Let stand 15 minutes.

Yield: 4 servings (one 4"square per serving).

Cooking Light's Easy Winter Recipes, Winter 2011

CHEESY ITALIAN SAUSAGE BAKE

2 cups penne pasta, uncooked

3/4 lb Italian sausage, casings removed

2 cups halved zucchini slices

1 red pepper, chopped

3/4 cup pizza sauce

1/2 cup Cheez Whiz

1/4 cup parmesan cheese, grated

Heat oven to 350F.

Cook pasta as directed on package, omitting salt. Meanwhile, brown sausage in large deep skillet on medium-high heat, stirring occasionally to break up sausage. Drain; return sausage to skillet. Stir in zucchini, peppers and pizza sauce; cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.

Drain pasta. Add to sausage mixture with Cheez Whiz; mix lightly. Spoon into 13" x 9" baking dish sprayed with cooking spray; top with Parmesan.

Bake 15 to 20 minutes or until heated through.

"What's Cooking" magazine by Kraft Foods, Fall 2010, pg 39

Thin Spaghetti With Shrimp

Prep: 20 min., Cook: 20 min. A sprinkle of fresh herbs from the garden adds incredible flavor to this pasta dish. Try basil, thyme, or chives instead of parsley.

Yield:  Makes 4 to 6 servings


1 (16-oz.) box thin spaghetti
2 tablespoons butter
2 shallots, finely chopped
2 garlic cloves, thinly sliced
1 bay leaf
1 pound medium-size shrimp, peeled and deveined
1/4 cup white wine
3 cups chopped plum tomatoes
1/3 cup half-and-half
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon salt
1/4 teaspoon ground white pepper
Garnish: fresh parsley sprigs


Cook spaghetti according to package directions; drain and keep warm.


While pasta cooks, melt butter in a large skillet over medium heat. Add shallots, garlic, and bay leaf; sauté 5 to 6 minutes. Add shrimp, and sauté 4 minutes or just until shrimp turn pink. Stir in wine, and cook, stirring occasionally, 3 minutes or until wine evaporates.


Add tomatoes to skillet, and cook 2 to 3 minutes. Stir in half-and-half and next 3 ingredients; cook, stirring occasionally, 2 minutes. Remove from heat; discard bay leaf.


Transfer spaghetti to a serving dish, and top with shrimp mixture. Garnish, if desired.

PARTY PARMESAN PASTA SALAD

This is a hearty salad studded with salami, olives, tomatoes, peppers and basil.

1/4 cup grated Parmesan cheese

1/4 cup each extra-virgin olive oil and red wine vinegar

2 Tbsp Dijon mustard

2 cloves garlic, minced

1/2 tsp salt

1/2 tsp pepper

90 g thinly sliced salami

1/4 Kalamata olives, pitted

2 cups grape or cherry tomatoes

6 cups (1.5 L) penne pasta

1/4 cup chopped roasted sweet red pepper

1/2 cup chopped fresh basil

In large bowl, whisk cheese, oil, vinegar, mustard, garlic, salt and pepper; set aside. Cut salami into thin strips. Chop olives. Cut grape tomatoes in half or cherry tomatoes into quarters.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 10 minutes. Drain, reserving 1/2 cup pasta water. Rinse under cold water; drain well and add to dressing along with reserved pasta water.

Add salami, olives, tomatoes and red pepper; toss to combine. Add basil; toss again.

Makes 12 servings.

Per serving: 320 calories

Canadian Living's "BBQ Plus," Summer 2005, pg 80

TURKEY SAUSAGE PASTA

1 can (426 ml) diced tomatoes

1 can (235 ml) tomato paste

1 cup chopped green bell pepper

1 cup chopped celery

1 cup chopped onion

1 cup chopped zucchini

1 lb (500 g) turkey sausage, cut into 1" chunks

1 Tbsp Italian seasoning

1/4 cup cooking wine

2 cups water

1 lb (500 g) cooked rigatoni pasta

Combine all ingredients except pasta in 4 litre or larger slow cooker.

Cover. Cook on low 8-10 hours. Stir in pasta and cook 10 minutes, or until heated through. Serve with shredded Parmesan cheese, if desired.

Serves 6

Per serving: 220 calories

Prevention's "Best of Slow Cooker Recipes", 2009, pg 150

CREAMY STOVETOP MACARONI AND CHEESE

4 cups uncooked medium elbow macaroni

3 Tbsp all-purpose flour

1 tsp salt

1/4 tsp black pepper

2 1/4 cups fat-free milk

1/4 cup 1/3-less-fat cream cheese, softened

2 tsp Dijon mustard

2 tsp Worcestershire sauce

1/2 tsp bottled minced garlic (optional)

1 1/4 cups shredded reduced-fat cheddar cheese

Cook pasta according to the package directions, omitting salt and fat. Drain and set aside.

Place flour, salt and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in Dijon mustard, worcestershire, and garlic; simmer for a minute.

Remove from heat. Add the cheddar cheese, stirring until cheese melts. Combine pasta until cheese sauce in a large bowl; toss well.

Yield: 6 servings (1 1/2 cups per serving)

Per serving: 252 calories

Cooking Light's "Easy Summer Meals", 2007, pg 47

Note: We made this meal last night for supper, but we probably like the "Baked Crusty-Topped Mac & Cheese" recipe better. However, there are less calories in this recipe. So... you decide then please provide feedback letting us know which mac and cheese recipe you like better.

BAKED CRUSTY-TOPPED MAC AND CHEESE

We made this for supper a few days ago. It was very good! The Tex-Mex cheese & spice recommendations are our own recommendations to add more flavour.

BAKED CRUSTY-TOPPED MAC AND CHEESE

2 Tbsp butter

1 onion, chopped

1/3 cup all-purpose flour

3 cups milk

3 cups shredded old Cheddar cheese (or Tex-Mex cheese)

(add Tex-Mex spice to taste - our recommendation)

2 tsp Dijon mustard

3/4 tsp salt

1/2 tsp pepper

2 cups macaroni

1/4 cup chopped fresh parsley

In saucepan, melt butter over medium heat; fry onion, stirring, until softened, 3 minutes.

Add flour; cook, whisking, for 1 minute. Whisk in milk; cook, whisking, until thickened, about 8 minutes. Add Cheddar cheese, mustard, salt and pepper.

Meanwhile, in pot of boiling salted water, cook macaroni until tender but firm, 8 minutes. Drain.

Combine cooked macaroni and cheese sauce in 8" (2 litre) square glass baking dish.

Sprinkle 1/4 cup dry bread crumbs over top.

Bake in 350 F (180 C) oven until crusty, about 30 minutes.

Makes 4-6 servings.

Per each of 6 servings: 487 calories

Canadian Living's "Make it Tonight", pg 119

White Cheese Chicken Lasagna

Mom and I made this one when they came for a visit.  Lots of prep but it was SOOOO delicious.  I'm not usually a ricotta fan but this was to die for.




White Cheese Chicken Lasagna

Prep Time: 25 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 15 Minutes
Servings: 12

"Thick with an abundance of mozzarella, Parmesan and ricotta cheeses, this chicken and spinach lasagna could make you forget all about the tomato kind!"

INGREDIENTS:
9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese,
divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped
spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for
topping

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
4. Bake 35 to 40 minutes in the preheated oven.

ORDER OF LAYERS:  (I found it easier to write this out)
sauce
noodles
ricotta
chicken
noodles
sauce
spinach
mozza cheese
parm cheese
noodles
sauce
parsley
parm cheese