Baked Pasta with Chicken Sausage

Baked Pasta with Chicken Sausage

INGREDIENTS

• 1 tablespoon olive oil
• 1 medium red onion, chopped
• 4 cloves garlic, minced
• 1 (14.5 oz.) can diced tomatoes
• 1 (14.5 oz.) can crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 cup heavy cream
• 1 pound rigatoni
• 10 ounces frozen baby spinach, thawed and drained well (can substitute 1 or 2 9-oz. bags fresh spinach)
• 12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick 
• 8 ounces mozzarella cheese, 4 ounces cut into 1/2-inch cubes and 4 ounces shredded
• 1/4 cup freshly grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.
2. Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.
3. Preheat the oven to 400 degrees. Cook the pasta in the boiling water until about a minute less than the al dente package directions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.
4. Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with shredded mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

NOTES

Make Ahead Instructions: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Bake covered for 1 hour and 30 minutes, uncover and bake 30 minutes longer. Alternately, the dish can be prepared and refrigerated (covered) for up to 12 hours before baking. Bake as directed in the recipe, adding an additional 5-10 minutes if needed.

LABELS (12):  Baked Pasta with Chicken Sausage:  Preheat oven to 400 degrees.  If frozen, bake covered for 1 hour and 30 minutes, then uncover and bake for 30 more minutes.  If thawed, bake for 20-30 minutes, or until cheese on top is bubbly and slightly browned.  01/05/17

Korean Beef

Korean Beef

1 1/2 pounds ground turkey or ground beef or ground chicken
3 cloves garlic, finely minced

Salt and pepper

1/4 cup brown sugar

1/2 cup low-sodium soy sauce

1/4 cup low-sodium chicken or beef broth

1 tablespoon sesame oil

1/2 teaspoon red pepper flakes plus more to taste or 1 teaspoon chili-garlic sauce

1/4 teaspoon ground ginger or 1 teaspoon finely chopped fresh ginger

3 green onions, chopped (optional)

Hot, cooked rice/quinoa or lettuce leaves for serving

Directions

1. Start the rice or quinoa, cooking according to package directions (usually about 15-17 minutes cooking time).
2. While the rice/quinoa cooks, in a large, 12-inch nonstick skillet over medium heat, add the meat, garlic and 1/4 teaspoon salt and pepper. Cook, stirring to break the meat into small pieces, until the meat is cooked through and crumbly, about 7-10 minutes. Drain any excess grease.
3. In a liquid measuring cup or bowl, whisk together the brown sugar, soy sauce, broth, sesame oil, red pepper flakes (or chili-garlic sauce), and ginger.
4. Stir the sauce into the meat and simmer over medium heat for 5 minutes or so.
5. Serve over hot, cooked rice or quinoa, topped with the chopped green onions.

Labels (12): Korean Beef: brown ground beef mixture until crumbled and cooked through. Drain any excess grease.  Whisk together liquid baggie and add the sauce to the meat and heat for 5 min. Serve over hot cooked rice or quinoa, top with green onions (optional), or serve as lettuce wraps. 1/5/17

Items Needed: Rice/Quinoa, Green Onions (Optional), or Lettuce Leaves

Delicious Ham and Potato Soup

3 1/3 c. peeled and diced potatoes
1/3 c. diced celery
1/3 c. finely chopped onion
3/4 c. diced cooked ham
3 1/4 c. water
2 Tbl. chicken bouillon granules
1/2 tsp. salt, or to taste
1/2 tsp. ground white or black pepper, or to taste
5 Tbl. butter
5 Tbl. all-purpose flour
2 c. milk

Directions:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 min. Stir in the chicken bouillon, salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium heat until thick, 4 to 5 minutes.

3. Stir the milk into the stockpot, and cook soup until heated through. Serve immediately.

Labels (23): Ham and Potato Soup Add bag of vegetables & ham to crockpot. Add 3 1/4 c. water. Cook on low 5-6 hrs or high 3-4 hrs.  Before serving, melt 5 Tbl. butter over medium-low heat in saucepan. Whisk in 5 Tbl. flour & cook, stirring constantly until thick, about 1 min. Slowly stir in 2 c. milk. Continue stirring over medium heat until thick, 4-5 min. Stir milk mixture into crockpot. NOT included: Butter, flour, milk

Salsa Verde Chicken

Ingredients:

1 1/2 Lbs Chicken
1 (16 oz) Jar Green Salsa
2 Chicken Boullion Cubes
2 Cups Water
3 Tbsp Minced Onions
1/2 t Cumin
2 Cloves Garlic
1 (4oz) Can Diced Green Chilis


Label (23) Salsa Verde Chicken
Spray crockpot with cooking spray.  Dump contents of bag and 2 CUPS OF WATER into crockpot.  Cook on low for 5-6 hours or high for 3 hours (if using frozen chicken, add an hour into cooking time).  Shred chicken and mix with remaining ingredients.  Serve as filling for tacos, burritos, salad or nachos.  01/05/17