Pasta and White Beans

Someone on a message board awhile back mentioned this as a quick, cheap meal, so we tried it tonight. Yummy, healthy, and cheap, what more can one ask for?!?!

Cook 6-8 oz whole wheat pasta of your choice (we used the corkscrews)
Meanwhile, saute some chopped onion and chopped celery (I used one small onion and 3 stalks (is a stalk the whole thing or one "spear"? 3 spears is what I used . . .) of celery) in some butter or olive oil. Add 2 cans great northern beans, drained (make it cheaper, and healthier, by cooking dry beans), and heat through. While it's all heating, go through your spice cabinet and add whatever herbs & spices sound good. I used some adobe seasoning, another seasoning blend that someone gave me, not sure what all is in it, some sage, and some sea salt. When the pasta's done, stir it into the bean mixture and serve, topped with parmesan if you like.

Kids are chowing down on it, so I call it a success :)

Spinach Ricotta Pasta

A week or two ago I read a blog post that mentioned making a dish that was penne pasta, spinach, and ricotta cheese, but didn't actually give the recipe. So tonight I decided to try to re-create it . . .

1 lb whole wheat pasta (choose whatever shape you want, spirals worked well)
chopped fresh spinach (not sure how much I had, needed more . . . as much as you have, remember fresh spinach cooks down a LOT)
15 oz ricotta cheese
1-2 cloves fresh garlic, minced
salt to taste
shredded parmesan cheese

Cook pasta in salted water.  During the last minute or two of cooking, add chopped spinach to cook it. Drain the pasta and spinach and stir in ricotta cheese, garlic and salt.  Garnish each serving with shredded parmesan cheese.

Crockpot Spinach Lasagna

This recipe was posted on Menus 4 Moms a couple weeks ago & today was a good day to try it since dh wasn't coming home for lunch (he doesn't eat tomato sauce):

cooking spray
1 box lasagna noodles
1 jar spaghetti sauce
4 c mozzarella cheese
8 oz ricotta cheese
4 c fresh spinach
1/2 c water

Spray bottom & sides of crockpot. Place a few spoonfuls of sauce in crockpot to keep noodles from sticking. Break uncooked lasagna noodles into pieces & place 1/3 in a layer in crockpot. Pour 1/3 sauce evenly over noodles. Layer 1/2 the ricotta, 1/3 the mozarella, 1/2 of the spinach. Place a few spoonfuls of sauce lightly over spinach. Repeat layers: broken noodles, sauce, cheeses, spinach, a little more sauce. Layer rest of noodle pieces. Cover with rest of sauce, sprinkle rest of mozarella on top. Pour water around edges. Cover & cook on low for about 3 hours, until noodles are soft.

I don't know if it was because I was using lasagna noodles that had been in the cupboard forever, or just my crockpot, but I should've let it cook longer, will probably try 3 1/2 hrs next time. The recipe didn't say what size jar of speghetti sauce to use. I use Aldi's spaghetti sauce (read the ingredients, their chunky marinara doesn't have sugar/corn syrup, most of their others do), which may be a smaller jar than some brands? Anyway I felt like I needed more sauce, so used probably closer to 1 1/2 jars (had an open jar in the fridge so just used more out of it as needed). And it could've used a little salt (again, probably varies depending on the spaghetti sauce?). But all in all, it was super easy & all 3 of us liked it. The girls declared it "the best lasagna ever" so I have a feeling this will be a regular "treat" on days that we know in advance that Daddy's not coming home for lunch (or supper).

Spinach Spaghetti

This is one of dh's favorites, I got it from his mom (and made a few changes, like whole wheat pasta)

1 lb whole wheat spaghetti, cooked & drained
2 10 oz packages frozen spinach, thawed & drained
2 eggs, beaten
1 cup sour cream
1/2 c milk
1/4 c Parmesan cheese
1/4 c chopped onion
1 tsp salt
4 c shredded jack cheese
1/4 c Parmesan cheese

Combine all but 1/4 c Parmesan. Put in 9x13 casserole. Sprinkle 1/4 c Parmesan on top. Bake 45 minutes, covered. at 350.

This freezes wonderfully and is so easy & yummy!!!

Angie's Macaroni & Cheese

This is one of the recipes my friend Angie stocked our freezer with when our twins were born. It's yummy, and easy, so I got the recipe from her once the girls were old enough for me to think about cooking and such LOL.

For an 8x8 pan: (double for 9x13)

2 c macaroni, cooked (whole wheat works fine)
2 Tbsp butter
sm onion, chopped
2 Tbsp flour (whole wheat works fine)
salt & pepper
2 c milk
2 c cheese, plus extra for top


In saucepan, saute onion in butter. Add (on med-low) flour, salt, pepper, slowly add milk. Let thicke, add cheese (on low) and melt. Pour over macaroni. Mix and put into casserole dish. Top with shredded cheese. Bake uncovered 1/2 hr at 350.

Mexican Pasta

I got this from my friend Angie (who found it in one of the little books of recipes (this one was vegetarian recipes) you often find with the magazines at checkout at grocery stores). It started out as stuffed shells, but I'm lazy so we progressed from stuffed shells, to lasagna, and now more of a "baked ziti" type thing (it can also be made into enchiladas, using flour toritillas).
8 oz cooked & drained pasta (shapes like penne or rototini work well)
2 tsp veg oil (I use olive oil)
1 med onion, chopped (1/2 c)
1 can pinto beans or black beans (or one of each if doing a double recipe). For those who make beans from scratch a can is generally about 2 c cooked beans.
1 1/2 tsp chili powder
1 pkg cream cheese, softened
3/4 c taco sauce
1 c shredded colby-jack cheese (or taco cheese) . . . or now that we use raw dairy, I'll probably try it with cheddar since that's what I can get raw.
1/2 c crushed corn chips
Sour cream to garnish

Heat oil in 2 qt saucepan over med heat. Cook onion in oil about 5 min, stirring frequently. Stir in beans, chili powder, cream cheese & 1/4 c taco sauce. Heat over med-low 2-3 min. stirring occasionally until cheese is melted. Heat oven to 350. Spray 8x8 pan with cooking spray. Stir mixture and pasta together and place in pan. Pour remaining taco sauce over top. Cover and bake 20 min. Sprinkle with cheese and corn chips. Bake uncovered 10 min. Garnish with sour cream.

"Chicken" with Basil Cream Sauce over Pasta

A couple handfuls of Soy Curls, reconstituted in chicken seasoning.

3 T Butter (or coconut oil)
1 T olive oil
1/2 c broth from reconstituting soy curls (add water if needed to make 1/2 c)
1 c heavy whipping cream (that's what the recipe says, since we use raw milk, I poured cream off the top of the milk)
1/2 c grated parmesan cheese
1/4 c minced fresh basil (or 1 t dried)
1 t cornstarch

8 oz cooked pasta (we use ww spaghetti)

In lg skillet (I use all cast iron skillets) brown soy curls in butter and olive oil. Remove soy curls from skillet & set aside. Add broth to skillet, bring to a boil over med heat and stir to loosen browned bits from pan bottom. Stir in cream, boil and stir 1 min. Reduce heat. Stir in parmesan & basil and cook till heated through. Mix corn starch with extra chicken broth and stir into skillet if needed to thicken.

The recipe calls for layering everything together, because my children don't like the soy curls, I keep everything seperate and let each person layer things the way they want at the table.