Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce

*I double this recipe, because it does not make a lot.*

4 ounces uncooked ziti
1/2 tsp. olive oil
1 cup cherry tomatoes, halved
1/4 tsp. salt
1/8 tsp. crushed red pepper
1 garlic clove, minced
6 Tbs half-and-half
3 Tbs Gorgonzola cheese, crumbled
1 Cup fresh spinach

Cook pasta according to package instructions, omitting salt and fat; drain. Heat olive oil in a large skillet over medium heat. Add cherry tomatoes, crushed red pepper, and minced garlic. Cook 1 minute, stirring occasionally. Stir in half-and-half and Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta; cook 1 minute or until spinach wilts, stirring occasionally.

Three-Cheese Macaroni and Cheese

1 tsp. olive oil
1 cup finely chopped onion
2 Tbs. flour
1 garlic clove, minced
1 3/4 cups 1% milk
1 bay leaf
1/2 cup (2 ounces) crumbled Gorgonzola cheese
3/4 cu (3 ounces) grated Parmigiano-Reggiano cheese, divided
1/4 tsp. salt
2 cups uncooked elbow macaroni (about 8 ounces)
2/3 cup Panko (Japanese breadcrumbs)
1/8 tsp. pepper

Heat olive oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add flour and garlic; cook 1 minute, stirring constantly. Stir in milk and bay leaf; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Add Gorgonzola, 1/2 cup Parmigiano-Reggiano, and salt; stir until cheeses melt. Discard bay leaf. Preheat oven to 375 degrees.
Cook pasta in boiling water 5 minutes or until almost tender, omitting salt and fat; drain well. Add pasta to cheese mixture, stirring well. Place pasta mixture into 6 ramekins or an 8 x 8 casserole dish. Sprinkle evenly with mozzarella. Combine remaining 1/4 cup Parmigiano-Reggiano and panko; sprinkle with black pepper. Bake at 375 degrees for 25 minutes or until heated. Makes 6 servings. Each servings contains 321 calories.

Cajun Chicken Pasta

(Reba O.)
8 ounces Rotini pasta
2 Tablespoons butter
2-3 chicken breasts cut into small strips
1 1/2 teaspoons Cajun seasoning
1/2 red pepper cut into small pieces
1 can evaporated milk or 1 1/2 cups soy milk
1/2 teaspoon basil
1/2 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup grated Parmesan cheese (optional)
1-2 T flour

Thoroughly coat chicken with Cajun seasoning. Melt butter in large skillet over medium heat and saute chicken 5-7 minutes until no longer pink. Add peppers to the chicken and cook 2-3 more minutes. Add flour to pan and Reduce heat to medium low. Add milk and spices and heat. Cook pasta according to package directions. Add drained pasta to chicken and sauce. Sprinkle with cheese and serve.

Veggie Lasagna

1 jar spaghetti sauce

carrots

onion

mushrooms

spinach

red bell pepper

artichoke hearts

Italian seasoning

garlic

lasagna noodles

tofu or ricotta cheese

Cook lasagna noodles as directed.

In a pan heat olive oil and garlic. Chop carrots, onion mushrooms, pepper and Italian seasoning add to garlic. Cook until tender.

Layer noodles vegetables, spinach, artichoke hearts, and tofu in a 8x8 pan. Pour half jar of sauce on top then add another layer of noodles, veggies, tofu and sauce. Top with mozzerella cheese and bake at 350 until hot through.

Berry Pancake Puff

Angie L.

1/3 C. orange marmalade

3 c. berries

3 tbs. melted butter

1 c. milk

6 eggs

1 c. flour

½ tsp. salt

2 tbsp. powdered sugar

Grease baking pan with 1 tbs. melted butter. Mix flour, salt in bowl set aside. Whisk 2 tbs. of melted butter, milk, eggs in bowl. Combine both mixtures and whisk together (will be slightly lumpy), pour into baking dish. Bake on 450 degrees for 13 minutes, and then 350 degrees for 15 minutes.

Coat berries with marmalade.

Remove from oven and sprinkle with powdered sugar. Pour berry mixture on top of pancake.