Make Ahead! Red + White Mostaccioli

Ingredients:

• 1/2 cup (1 stick) butter
• 3 ounces cream cheese (I used reduced fat.)
• 1 pint heavy whipping cream
• 1 teaspoon garlic powder
• 1/2 cup grated Parmesan cheese
• Salt and pepper
• 1 pound uncooked mostaccioli
• 2, 26-ounce jar meatless spaghetti sauce or 3 cups homemade sauce, divided (The recipe only calls for one jar, however, I always grab two.  I use a little over one jar for the recipe, but it's always nice to have a second one on hand in case of leftovers (pasta soaks up the sauce over time) or if someone wants additional sauce on top for serving.)
• 3 cups shredded mozzarella cheese, divided (I used 2.)

Directions:

1. Preheat the oven to 375 degrees.  To make Alfredo, melt the butter in a medium sauce pan over low heat. Once melted, mix in the cream cheese. Next, stir in the heavy cream and garlic powder.  Increase the heat and bring to a boil.  Once boiling, decrease the heat and simmer, stirring often, while you cook the pasta. Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.  (Go easy on the salt, as you've added Parmesan to the sauce and pasta water will be salted.  Start with a pinch.  I used a heavier pinch of pepper.)


2. Using SALTED water, cook the pasta according to package directions; drain.
   
   
3. To assemble, spread a thin layer of desired spaghetti sauce in a 9x13- inch baking dish. Layer half the pasta, half the Alfredo sauce, half the spaghetti sauce, and 1 1/2 cups of the mozzarella cheese (I only used two total cups of mozzarella, so for each cheese layer, I only used one cup, not 1.5.) Repeat the layering with the remaining pasta, Alfredo sauce, spaghetti sauce, and cheese.
   
   
4. To prevent the top layer of cheese from sticking to the top of the foil as it bakes, apply a quick spritz of cooking spray onto the aluminum foil, then cover pan and bake about 30 minutes or until it is hot and bubbly.  After cook time, I like removing the foil and broiling the top layer of cheese for 2 minutes (set a timer!) so it's nice and bubbly.  Serve with your favorite garlic bread or breadsticks!
   
   
   (I made this ahead of time, covered with foil, and refrigerated until ready to bake.  Add a few extra minutes to the cook time if you put into the oven cold.)
   
   
   
   
   *www.thefoodnanny.com

Berry Trifle

Ingredients:

• 16 oz. container fresh strawberries, sliced

• 12 oz. container fresh blueberries

• 16 oz. homemade or store bought pound cake (Sara Lee is personal favorite.)

• 1-2 cups vanilla instant pudding (Can be scratch-made or store-bought.  Use one, 3.4 oz. box if making store-bought.  Milk is needed for pudding.)

• 2 cups whipped cream (Can be scratch-made or store-bought.  If store-bought, purchase 16 oz. of Cool Whip.)

HOMEMADE WHIPPED CREAM:

• 1 cup cold heavy whipping cream

• 4 tablespoons powdered sugar (confectioner's sugar)

• 1 teaspoon pure vanilla extract

Directions:

1. If using frozen pound cake, thaw according to package instructions. Cut fresh or thawed pound cake into 1-inch cubes.

2. To make the homemade whipped cream, first place the beaters from an electric hand mixer and a large glass or stainless steel bowl in freezer. Keep cream in the fridge until ready to whip. While they chill (10-15 minutes), clean and prep berries.

3. Once the beaters/bowl have chilled, add cold heavy whipping cream, powdered sugar, and vanilla extract to your bowl. Start mixing on low speed, increasing the speed to medium-high until soft or stiff peaks form.

4. To assemble trifle, add some cake to the bottom of a bowl or trifle dish. Top with alternating layers of pudding, whipped cream, and fruit. Repeat layers and top with a final dollop of whipped cream and sprinkling of berries. Serve immediately or store covered in refrigerator until ready to serve.

*www.peasandcrayons.com

Go-To Veggie Dip

Ingredients: (SEE NOTES SECTION BELOW BEFORE PURCHASING INGREDIENTS!)

• 2 cups sour cream
• 2 cups mayonnaise
• 1 tablespoon dried parsley
• ½ teaspoon garlic powder
• 2 tablespoons onion flakes
• 1 teaspoon seasoning*
• 2 tablespoons grated parmesan cheese
• 1 teaspoon white granulated sugar
• 8 ounces shredded mozzarella cheese

Directions:

• Combine sour cream, mayonnaise, parsley, garlic powder, onion flakes, seasoning*, parmesan cheese, and sugar. 
• Fold in shredded mozzarella cheese.
• Refrigerate 2+ hours. 
• Serve with vegetables and or crackers.

Notes:

Substitutions

• Sour Cream - Substitute with greek yogurt for a lower calorie alternative.
• Mayonnaise - I use Olive Oil Mayonnaise, but anything you have on hand will do!
• *Seasoning - It’s amazing with a southwest spice mix for a little Mexican flavor. However, we also love it with garlicky seasoning like the 21 seasonings salute (available at Trader Joe's), Sweet Onion and Herb, Garlic and Herb.
• Parmesan Cheese - Can be substituted with Pecorino Romano or Asiago.
• Mozzarella - Fresh grated mozzarella makes this vegetable dip stand above the rest! I always purchase a block of cheese because it's higher quality, uses less preservatives and is creamy rather than dry, but you can use pre-shredded mozzarella if you'd like as well! Monterey Jack is a great alternative.
• Sugar - Omit, if needed.

Optional

• Spice it Up - You can spice it up by adding pepper or red pepper.

Serving Suggestions

• red peppers
• snap peas
• bell peppers
• cauliflower
• carrots
• celery
• broccoli
• cherry tomatoes
• your favorite crackers (thick, sturdy ones work best)

Tips

• Freshly Shred Your Cheese - Blocks of cheese tend to be of higher quality and have less preservatives. Therefore, overall they are so much creamier. Fresh shredded cheese blends in perfectly with this veggie dip! You won't regret it, I promise!
• Marinate - Allow it to marinate for up to 24 hours for the best flavor, but it can be served immediately.
• To Store - This vegetable dip keeps well, refrigerated for up to 5 days covered. Never freeze sour cream.
• Safety - Never leave sour cream at room temperature more than 2 hours.

 *www.julieblanner.com

Pesto Chicken Sandwiches

While there's no real "recipe" per se, these combined ingredients make a super yummy, casual lunch or dinner!

Ingredients:

1 package of Trader Joe's Pesto Genovese Chicken (If you don't have a TJ's by you, simply smother about 1/2 cup of your favorite basil pesto onto 2 pounds of boneless, skinless, chicken breasts.  Put 1/4 cup of additional pesto to the side for later.)

1 jar basil pesto

roma tomatoes, thinly sliced

arugula

sliced mozzarella, fresh OR deli slices will work

balsamic GLAZE

mayonnaise 

bread of choice (Ciabatta and focaccia are personal faves. There are yummy ones at Trader Joe's.)

Directions:

Chicken:  Season meat with salt and pepper on each side.  You can grill (4-5 minutes per side at 400 degrees), cook on skillet, or bake in oven at 350 degrees for about 25 minutes. Regardless, all chicken should be cooked to 165 degrees.  For even cooking (and less hassle), just be sure to pound meat to even thickness before grilling, cooking, or baking.  ALLOW TO REST BEFORE SLICING!!!

To assemble, prepare bread of choice.  Combine two parts mayo to one part basil pesto and mix.  Spread a generous layer on bottom of bread.  

Top with thinly-sliced chicken, then cheese, tomatoes, balsamic glaze, then arugula.  If desired, spread more mayo/pesto mixture on top slice of bread.  

Serve with kettle chips and your favorite cold veggies!

Yummiest Baked (Beef and Turkey) Tacos!

This recipe has been modified a bit from the original.  I didn't like that it called for "half a can..." and "half a can...." because I didn't want the other half to go to waste.  To solve that problem, I changed it to 2 pounds of meat, but when I served it, I used half the recipe and saved the other half for another time!  

For a better idea, half of the recipe below will use about 10 taco shells.

Ingredients: 

Hard taco shells (I used the 10 count, El Paso "Stand and Stuff" brand so I could have the flat bottom for easy filling. *If your kids aren't hard taco shell fans, you can also just make the meat filling and serve in soft shells.)

1 pound ground turkey

1 pound ground beef (I used 93/7.)

1 can refried beans

1, 15 ounce can tomato sauce

2, 7 ounce cans of mild green chilis (You're safe using one 8 ounce can if you prefer that.)

1, 1 ounce packet mild taco seasoning

1, 8 ounce bag shredded cheese 

Taco toppin's - whatever your heart desires!

Directions: 

1. Preheat oven to 350 degrees. 

2. Start by browning your meat in a skillet. Once cooked, drain any excess fat.

3. Stir in refried beans, tomato sauce, and the green chilis.

3. Add taco seasoning and combine.

4. Warm for 5-10 min until heated through.

5. Fill hard taco shells with mixture (I used about 1/3 cup for each shell) and assemble in a 9 x 13 baking dish. 

6. Top with shredded cheese and bake uncovered for 10 minutes. 

*www.arrowsandbow.com

EASY!! Grilled Pork Tenderloin

(One pound of tenderloin serves about four people.

Adjust recipe based on serving size.)

Ingredients:

• 1 pound pork tenderloin, trimmed of excess fat
• 3 cloves garlic, minced (I use frozen Dorot cubes.)
• 1/4 cup apple cider vinegar
• 3 tablespoons Dijon mustard
• 2 tablespoons pure maple syrup
• 1 tablespoon extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Vegetable oil (for grilling)

Directions:

1. Place pork in a large, sturdy, Ziploc bag. In a small bowl or measuring cup, whisk together the garlic, apple cider vinegar, mustard, maple syrup, olive oil, salt, and pepper. Making sure all air is out of the bag, seal tightly, then "squish" the bag so that the pork is coated on all sides. Place in the refrigerator to marinate for 2 hours or one day, turning occasionally. Let stand at room temperature 30 minutes prior to grilling. DO NOT FORGET TO DO THAT!
2. When ready to cook, preheat the grill to medium (about 350 degrees F). Brush the grill with oil. Remove the pork from the marinade, shaking off excess and discard the marinade and bag. Grill pork (with cover closed), turning once every two minutes, until the internal temperature reaches 140 degrees F, about 12 to 15 minutes. 
3. Remove the tenderloin to a plate/cutting board, cover, and let rest for 10 minutes before slicing.  DO NOT FORGET THIS STEP!

*www.wellplated.com

Cinnamon Roll Pigs in a Blanket Dunkers

Ingredients:

• 1 package (5) Grands Cinnamon Rolls with cream cheese frosting
• 10 fully-cooked turkey/chicken sausage of choice

(For the Sauce)

• Cream cheese frosting (from cinnamon rolls)
• drizzle of pancake/maple syrup

Directions:

• Heat the oven to 350 degrees.  Leave cream cheese frosting out at room temperature.
• Place parchment paper on a baking sheet and open the cinnamon rolls, separating each roll and unrolling the dough.
• Cut each cinnamon roll "rope" that you just created into two pieces, making 10 total ropes.
• Wrap the cinnamon roll rope around each entire sausage (like pigs in a blanket!), picking up/smearing any of the excess cinnamon filling that falls off and pressing it into rolls.  It's essential!
• Bake for 15-20 minutes. *I stopped at 15 to check.  They felt a little "too" doughy, so I only baked for one minute longer and let them rest on the baking sheet once I took them out for a few minutes more.  
• Spoon some frosting onto each plate and drizzle with some syrup to thin the dunking consistency.  Stir and serve!  Enjoy!

Notes:

You can assemble the dunkers ahead of time on a baking sheet, wrap with saran wrap and refrigerate. 

*Adapted from www.ohsweetbasil.com

Homemade Pancake Mix (to serve right away or to store!)

This homemade pancake mix uses just six basic ingredients and makes prepping breakfast or brinner a breeze!

Ingredients:

(For the Mix)

• 2 teaspoons salt
• 4 teaspoons baking powder
• 2 teaspoons baking soda
• 4 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 cup powdered buttermilk

(For Preparing)

• 3 cups dry mix (recipe above) 
• 2 eggs, slightly whisked
• 1 1/4 cups water
• 2 tablespoons unsalted butter, melted

Directions:

(To Make the Dry Mix)

• In a large bowl, combine all of the dry ingredients. Whisk to combine. 
• Store in an airtight container.

(To Make Pancakes from the Mix) 

• Measure out 3 cups of mix. Add the eggs, water, and stir. Right before everything is combined, stir in the butter. 
• Heat a pan to medium heat and spray with nonstick spray. Cook pancakes until bubbles form, flip and cook again until set.
  
  
  
  *www.ohsweetbasil.com

Fajita Chicken Breast Casserole

 Ingredients:

• 4 boneless, skinless chicken breasts (2-2.5 pounds) flattened to even thickness
• 2 bell peppers (color of choice), seeded and cut into strips
• 1 medium onion, thinly sliced
• 2 teaspoons cumin
• 3 teaspoons chili powder
• 2 teaspoons garlic powder
• 4 teaspoons paprika
• 1.5 teaspoons salt + 3/4 teaspoon pepper
• olive oil spray
• 1 cup shredded Mozzarella cheese(or Pepperjack for a spicier option)
• Fresh chopped cilantro (optional)

*THIS CAN ALL BE PREPARED AHEAD OF TIME!!!  Prep, cover, refrigerate!!!

Directions:

1. Preheat oven to 400°F. Lightly grease a baking dish.

2. Combine cumin, chili powder, garlic powder, paprika, salt, and pepper.  Even out the thickness of chicken breasts, then liberally sprinkle spice mix on both sides of each breast.  Depending on poundage of chicken, you will have spice mix remaining. Additionally, sprinkle some over the peppers and onion too!

3. Arrange chicken breasts into the prepared baking dish.  Top with seasoned bell peppers and onion.  Lightly spray the top with olive oil.  Finish the casserole with shredded cheese of choice on top.

4. Depending on thickness of chicken, bake the fajita chicken casserole for 20 – 30 minutes (until chicken is cooked through and reaches an internal temperature of 165°F. (I baked mine for 20, then broiled the cheese (yum) for two additional minutes.)  Top with cilantro, and serve over favorite rice and enjoy!

*Adapted from www.eatwell101.com

Easy "French Toast" Casserole (Using Cinnamon Rolls)

Ingredients:

• 2 (12.4 ounce) tubes of cinnamon rolls (Make sure it comes with cream cheese icing.)
• 1-2 tablespoons softened butter (I used 1.  You can even sub with cooking spray if you don't want to use butter.)
• 6 eggs
• 1/2 cup heavy whipping cream
• 2 teaspoons vanilla 
• 1 teaspoon ground cinnamon
• 1/2 tablespoon maple syrup
• 1/2 cup chopped pecans (optional)
• cream cheese icing (from cinnamon rolls)

Directions:

**To ease prep, cut the cinnamon roll pieces prior to bake time!  Personally, I coated 9 x 13 pan with butter, and layered cinnamon roll pieces on top (then covered and refrigerated).  I then combined wet ingredients + cinnamon spice and stored in Tupperware (separately from cinnamon rolls) in refrigerator.  

1. Preheat oven to 375 degrees.
2. Grease bottom of 9x13 baking dish using softened butter.
3. Separate cinnamon rolls and cut each one into 6-8 pieces.
4. In a mixing bowl, combine eggs, whipping cream, vanilla, and ground cinnamon.
5. Evenly scatter your cinnamon roll pieces into the buttered baking dish and pour the egg mixture on top, evenly covering the cinnamon roll pieces.
6. Drizzle the syrup on top, then sprinkle with chopped pecans (optional). 
7. Bake for 25 minutes or until golden brown on the top.  This will help ensure that the center has cooked all the way through.
8. Evenly spread the cream cheese icing on the top and serve warm.

*Adapted from www.littlefeetbigadventures.com

Quick Chicken Ramen Noodle Stir Fry

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  Ingredients:
• 2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
• 2/3 cup chicken stock
• 1/2 cup oyster sauce
• 2 tablespoons rice wine vinegar
• 1-2 teaspoons Sriracha, or more, to taste
• 1 tablespoon canola oil
• 1 pound boneless, skinless chicken thighs, diced
• 1.5 cups small broccoli florets
• 1/2 cup shredded (matchstick) carrots (or diced carrots work too!)
• 1 cup diced sweet onion
• 1 cup diced red bell pepper
• 1 cup sliced shiitake mushrooms
• 3 cloves garlic, minced 
• 1 tablespoon freshly grated ginger (I use the frozen Dorot cubes...3 cubes = 1 tablespoon)
• 2 green onions, thinly sliced (optional for garnish)
• 1/2 teaspoon toasted sesame seeds (optional for garnish)
• 1/4 cup chopped peanuts (optional for garnish)

Directions:

*Throw this dinner together more easily at the 5:00 hour by cubing chicken + prepping veggies beforehand (broccoli, onion, pepper, and mushrooms).

1. In a large pot of boiling water, cook ramen noodles until tender (not fully cooked!), about 3-4 minutes; rinse with cold water and drain well.

2. In a medium bowl, whisk together chicken stock, oyster sauce, rice wine vinegar, and Sriracha.

3. Heat canola oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 4-6 minutes; set aside.

4. Stir in broccoli, onion, bell pepper, and mushrooms until tender, about 4-5 minutes.

5. Stir in garlic and ginger until fragrant, about 1 minute.

6. Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet.

7. Stir in cooked ramen noodles and cooked chicken until heated through and evenly coated in sauce, about 1-2 minutes.

8. Serve immediately, garnished with green onions, sesame seeds, and chopped peanuts (if desired).

*Adapted from www.damndelicious.com