Bowtie Lasagna

Thanks to my friend Kate for passing on this simple recipe...

-1 pound Ground Chuck (I always use the extra lean beef or turkey for stuff like this)
-5 cups Bow Tie Noodles
-3 cups Spaghetti Sauce
-1 tablespoon Olive Oil
-1 teaspoon Salt
-½ teaspoons Garlic Powder
-1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
-½ cups Mozzarella Cheese
-½ cups Sour Cream

Fry ground chuck in small pan. Meanwhile, cook noodles according to package directions.

After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce. Add your fried meat, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.

From the kitchen of Kate Van Yperen (courtesy of The Pioneer Woman).

Breakfast Cookie

One of Scott's coworkers passed this recipe along to me. I tend to burn everything I bake, but thought I'd give them a try with Adam this week. They turned out great! Adam wasn't too keen on the taste, but he doesn't like "cookies" unless they have chocolate chips. Zach and I have been scarfing them down. I'm not sure I'd let the kids eat these for breakfast, but I don't feel guilty giving these to them (or myself) as a snack. I will admit that I HAVE eaten a few for breakfast this week! :)

-1/2 cup butter (I used margarine because I never have butter on hand)
-1/2 cup peanut butter (I used crunchy)
1/4 cup molasses
-3/4 cup honey
-1 tsp. vanilla
-2 large eggs

-1/2 cup all purpose flour
-1 tsp. baking soda
-1 cup whole wheat flour
-1/2 cup wheat germ
-3+ cups oats (I only had quick oats on hand and ended up using 3 cups exactly...didn't need to add any more)
-1/2 tsps salt
-1 tsp. cinnamon
-1 cup dried fruit bits (Adam selected dried blueberries, cranberries, and chopped dried apples to add in)

Cream together wet ingredients. Add dry ingredients and mix. You may need more than 3 cups of 0ats depending upon consistency. I only ended up using 3 cups. Use an ice cream scoop for large breakfast sized cookies. Flatten out cookies with your fingertips just a bit before putting them in oven. Bake @ 350 degrees for 10-12 minutes until light brown. Makes about 20 large cookies.
As was suggested to me, after they were cool, we individually wrapped each cookie. This makes them easy to grab as a snack on the go and helps keep them moist.

Easy Chicken Pot Pie

I LOVE Chicken Pot Pie! My favorite CPP recipe is my SIL Kelly's, which you can find here. However if I'm in a hurry and don't have all the ingredients for that one on hand, I'll throw this together. Still super yummy and all 3 boys enjoy it.

-1 (10 ounce) pkg. frozen peas and carrots (I just buy mixed veggies with peas, carrots, corn, lima beans - or just through in a variety of what you have canned or in your freezer)
-1/2 cup chopped onion
-1/2 cup fresh mushrooms, chopped
-1/2 cup butter
-1/3 cup flour
-1/2 teaspoon salt
-1/2 teaspoon dried sage or thyme
-1/8 teaspoon pepper
-2 cups chicken broth
-3/4 cup milk
-3 cups cubed chicken, cooked (I cube it and then saute for a few minutes until browned)
-parsley
-1 refrigerated Pillsbury pie crust**

Cook peas and carrots by microwave directions. Cook onions and mushrooms in butter until tender. Stir in flour, salt, sage or thyme, and pepper. Add chicken broth and milk. Cook until thick and bubbly. Stir in peas and carrots, chicken, and parsley. Pour into a pie plate. Cover with pie crust. Bake 1 hour for 350 degree.

**You can also use 2 pie crusts if you prefer. Layer one in your pie plate and pour the chicken mixture in. Then, lay the additional pie crust on top, pinching the lower and top crust edges together to seal.

Brussels Sprouts with Pancetta and Onions

I hadn't eaten brussels sprouts in about 15 years and HATED them as a kid. However, seeing them in the store over the last month or so, I've been tempted to try making them. This recipe was loved by everyone except Adam...how can you go wrong with anything that has pancetta/bacon in it? I even made this for a skeptical crowd for Christmas dinner and it got glowing reviews (unless they were lying!).

-1 1/2 pounds brussels sprouts, trimmed and halved
-4 ounces of pancetta, diced (I use about 6 ounces of bacon instead because I ALWAYS have bacon on hand)
-1 large onion, quartered and thinly sliced crosswise
-1/2 t kosher salt
-1/4 t freshly ground black pepper
-2 T red wine vinegar (optional...I don't add this)

Bring 1 inch of lightly salted water to a boil in a large, deep skillet. Add sprouts and simmer, covered, until crisp-tender - about 6 to 8 minutes. Drain in a colander and run under cold water to cool.

Wipe out the skillet. Add pancetta (or bacon) and cook over medium heat, stirring occassionally, until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper towel-lined plate.

Add onion to drippings in skillet and cook, stirring occasionally, until tender and golden, 8 to 10 minutes. Increase heat to medium-high. Add sprouts, salt and pepper, and cook, tossing, until heated through, about 3 minutes. Add pancetta/bacon (and vinegar if you choose) and toss to combine. Serve immediately.

**Surprisingly, these warm up great the next day in the microwave and don't get mushy. I'm so excited that I tried this recipe...SURPRISE, I actually love brussels sprouts!

PREP AHEAD - If you want, you can prep ahead of time to make the cook time a little quicker. I've always done this and it tastes just as good. Cook the brussels sprouts and drain/cool. Then refrigerate for up to 1 day. When ready to make, bring them to room temperature, then continue on with recipe.

Per serving: 99 calories, 9 grams protein, 3 grams fiber, 6 grams fat (2 grams saturated), 7 mg cholesterol, 198 mg sodium

Kim's Smoothies

Scott and I were addicted to smoothies back in our pre-kid days. While on vacation last week, he had a craving for one and it's now become part of our everyday breakfast routine again. The kids are loving them and beg for one in the morning. They are so easy and healthy. Plus, the kids LOVE pushing the on and off buttons on the blender for me. They will eat anything that they had a hand in making.

I've never followed a recipe, but wrote down some estimated ingredients for Scott's sake the other day and thought I'd also share with you.

-2 bananas
-2 cups orange juice
-3/4-1 cup of yogurt (I use plain low-fat yogurt, but you could also use greek yogurt. In a pinch, any flavor yogurt will do...this morning I used vanilla because I ran out of plain)
-2 cups frozen fruit
-1-2 T wheat germ
-1-2 T honey

Dump all your ingredients in a blender and blend until smooth. I always use frozen strawberries or blueberries, but I'm sure raspberries, peaches or other frozen fruit would work well too. You could also use fresh fruit but then would need to add some ice to your smoothie before blending. Makes about 4 cups.

Broccoli and Spinach Mac & Cheese

This is the new mac and cheese staple in our house. Everyone loves it and I don't feel guilty giving it to the kids.


-12 ounces bowtie pasta
-1 bag (12 ounces) frozen broccoli
-1 T unsalted butter, plus more for the dish
-2 shallots, chopped (I never have shallots so I always use regular white onions)
-1 package (8 ounces) sliced mushrooms
-4 cups whole milk (I always use 2% or skim...whatever we have on hand)
-1/4 cup flour
-1 t kosher salt
-1/2 t freshly ground pepper
-1 bag (5 ounces) baby spinach
-5 ounces fontina cheese, grated (1 1/4 cups)
-1/3 cup, plus 2 T grated Parmesan

Heat oven to 425 degrees F. Butter a shallow baking dish (approximately 3 quart dish). Cook the pasta according to package directions, adding the broccoli during the remaining 3 minutes of cooking. Drain and return the broccoli and pasta to the pot.


Meanwhile, melt the butter in a large deep skillet over medium heat. Add onions and mushrooms and saute until tender, about 5 minutes. In a medium bowl, whisk together milk, flour, salt and pepper. Pour into skillet and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in spinach. Remove from heat and stir in 1 cup of the fontina and 1/3 cup of the Parmesan cheese.


Pour sauce into pot with pasta and broccoli and toss to coat. Transfer to the prepared dish and sprinkle with remaining fontina and Parmesan. Bake until the cheese melts and is beginning to brown, about 10 minutes.


Per serving: 394 calories, 18 grams protein, 18 grams carbs, 4 grams fiber, 13 grams fat (7 grams saturated), 40 mg cholesterol, 606 mg sodium