Baked Ziti with Sausage

This recipe is from the February 2014 issue of Southern Living magazine. It is super yummy. I used rigatoni because the grocery store was out of ziti. The recipe makes 8 servings.           Baked Ziti with Sausage 12 ounces uncooked ziti pasta 4 ounces pancetta, diced 1 large onion, chopped 3 … Continue reading

Zucchini, Tomato and Cheese Pie

This recipe is from page 280 of The Victory Garden Cookbook. I made this during the summer months. Sorry about the late post. It makes 6 servings.         Zucchini, Tomato and Cheese Pie 10-inch pastry shell 1 1/2 pounds zucchini salt 3 medium ripe tomatoes 4 tablespoons butter 1 tablespoon oil 3 … Continue reading

Conchiglie with Yogurt, Peas, and Chile

This recipe is divine. Kegan made it for his school lunches last week. He saved me a serving. The recipe is from page 111 of the cookbook, Jerusalem. It makes 6 servings.             Conchiglie with Yogurt, Peas, and Chile 2 1/2 cups Greek yogurt 2/3 cup extra virgin olive oil, … Continue reading

Turkey Sausage and Tomato Sauce on Polenta

This is a quick and easy weeknight meal. This recipe was adapted from the March 2013 issue of Clean Eating magazine. it makes 4 servings.               Turkey Sausage and Tomato Sauce on Polenta 12 ounces sweet Italian turkey sausage, casings removed 1 yellow onion, thinly sliced 1 red bell … Continue reading

Spaghetti and Meatballs

This is the recipe makeover from Clean Eating’s January/February 2013, page 37. It is really good and is ready in under an hour.               Spaghetti and Meatballs olive oil cooking spray 2 slices soft whole-wheat bread, crusts removed (about 1 1/2 ounces after trimmings) 2 tablespoons 2% milk 1 … Continue reading

Shrimp Scampi Pasta

This recipe is pretty awesome. It is a Cheesecake Factory copycat recipe that I found on pinterest. The recipe is from the site http://www.food.com. It makes 6 servings.             Shrimp Scampi Pasta 2 pounds  fresh shrimp, cleaned and deveined, and butterflied 1 pound angel hair pasta 1 diced tomatoes 6 whole … Continue reading

Rigatoni with Eggplant and Pine Nut Crunch

This recipe is from Bon Appetit’s March 2011 issue. It is so good. No one in this house likes eggplant but me (so they say). This pasta was gobbled up by the eggplant haters. It makes 6 servings.            Rigatoni with Eggplant and Pine Nut Crunch Nonstick vegetable oil spray 1 unpeeled large … Continue reading