Hearty Meat Sauce for the Freezer

How is your holiday season going?  We hope you a very Merry Christmas!  My family had a wonderful day and now we are enjoying the slow and easy days of no school!  It is so nice to have no where to go  and just be able to enjoy my family in our cozy home.   I am finding some extra time to stock up my freezer a bit.  I made some hearty meat sauce the other day.  I love to have this on hand for a  quick dinner over pasta, to cut out a step in lasagna or add some taco seasoning and make beef enchiladas in a breeze.  This meat sauce is very versatile and always so yummy!  I know I will appreciate this sauce when school and sports start back up and life is busy again.  I love to find shortcuts for my dinners on nights like that:)

 Hearty Meat Sauce for the Freezer

submitted by Melanie~www.thesisterscafe.com

3 medium onions, chopped
3 pounds 90% lean ground beef  (you could use half ground pork if desired)
3 garlic cloves, pressed
3 cans (28 ounces each) diced tomatoes in juice, undrained
3 cans (8 ounces each) tomato sauce
1 1/2 tablespoons sugar

1. Chop onions. Heat skillet over medium-high heat until hot. Add onions, ground beef and garlic. Cook 15-18 minutes or until no longer pink, breaking beef into crumbles; drain.

2. Transfer meat mixture to a 8qt stockpot.  Add tomatoes, tomato sauce and sugar. Bring to a boil. Reduce heat to medium-low; simmer 40-45 minutes or until sauce thickens, stirring occasionally. Remove from heat; cool slightly.

3. Place about 5 cups of sauce in separate freezer containers. Refrigerate up to 4 days or freeze up to 3 months.

Yield: 15 cups

Recipe Source: Pampered Chef

Pumpkin Lasagna

Now this is one pumpkin recipe you have never tried! Talk about unique! My friend Aubrey Petersen shared it with me. She is always finding the coolest recipes that I have never heard of, I love it!  Don't be tricked into thinking this has a similar taste as lasagna though.  Traditional lasagna is spicy, cheesy, and has a lot of robust flavors.  This pumpkin lasagna is very rich and creamy with mellow pumpkin and sage flavors.  It's really wonderful and different. Hope you enjoy!

Pumpkin Lasagna
submitted by Brittany ~ The Sisters Cafe

2 tablespoons olive oil
2 onions, chopped
2 pounds Swiss chard, tough stems removed, leaves washed well and chopped
2 1/4 teaspoons salt
1 teaspoon fresh-ground black pepper
1 teaspoon dried sage
1/2 teaspoon grated nutmeg
3 cups canned pumpkin puree (one 28-ounce can)
1 1/2 cups heavy cream
1 1/2 cups grated Parmesan
1/2 cup milk
9 no-boil lasagna noodles (about 6 ounces)
1 tablespoon butter

In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.

Heat the oven to 400°. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.

Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagna, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.

Chocolate Peanut Butter Rice Krispies

I tried this fun twist on the classic Rice Krispies, and WOW they were seriously good!  We love rice kripies at our house, but this was definitely taking it up a notch!  I made these for the BYU game last weekend and sadly, they were about the only good thing about the game.  Unfortunately, our Cougars lost to their biggest rivals for the 3rd staright year and my boys were crushed!  Luckily, these treats were a HUGE hit and were happily gobbled up , before the game got too bad:)   I will definitely be making these again and again.  In fact my boys are already begging me to make them to pack in their lunches for school.  You just can't go wrong with chocolate and peanut butter! Yum!

FYI I doubled the recipe to make the extra thick ones shown (I had a hungry crew of boys to feed:)

Chocolate Peanut Butter Rice Krispies
submitted by Melanie~thesisterscafe.com

3 Tb butter
4 cups miniature or 1 10 oz package (about 40 large ) marshmallows
1/4 cup peanut butter
6 cups Kellogs Cocoa Krispies or Post Cocoa Pebbles cereal

In a large saucepan melt butter over low heat.  Add marshmallows and stir until completely melted.  Stir in peanut butter and once well blended remove from heat.  Add the Cocoa Krispies or Pebbles cereal.  Stir until well coated.  Using buttered spatula, wax paper or fingers, press mixture evenly into a 9x13 inch pan buttered or coated with cooking spray.  Cool and cut into 2 inch squares.

Lemon Pasta

Since I am a big fan of lemon, I absolutely love this dish.  It is perfect for a light and quick summer dinner and equally great as a side to  chicken or fish.  The lemon is so bright and refreshing with the pasta.  I love how this recipe is so simple and easy to adjust to your taste and needs.  In the above picture I used whole wheat pasta, which has a stronger flavor and texture than regular pasta, so I used a little more lemon juice. To be honest I prefer regular pasta, but alas, the wholegrain variety is so much healthier that I usualy opt for it.  Sometimes I use basil, but other times parsley,or I leave out the greens altogether depending on what I have and my mood:)  I have even added a chopped garden tomato, and grilled vegetables before with great results.  This is such a versatile dish, it can be prepared for a fancy dinner party or  in a pinch when you want a tasty meal in minutes.  It is a year round favorite of mine!  Hope you enjoy.

Have your children gone back to school yet?  Mine have and today was monumental, by youngest started kindergarten!  The first time n 15 years I have not had little people home with me most of the day.  Since, I may just have some free time this year,  I have a little request to make of you, our sweet readers...if you have a recipe that you think is awesome,  send it my way at melandboys@gmail.com.  I love to try new recipes and that should keep me busy and my mind off missing my little guy:)   I will be sure to credit you if posted!  THANK YOU and have a happy week!

Lemon Pasta
submitted by Melanie~The Sisters Cafe

 2/3  cup olive oil

2/3  cup grated Parmesan cheese

1/2  cup fresh lemon juice (from about 2 lemons)

3/4  teaspoon salt, plus more to taste

1/2  teaspoon freshly ground black pepper, plus more to taste

1 pound spaghetti (or other pasta of your choice)

1 tablespoon lemon zest (from about 2 lemons)

Optional additions:
1/3 cup chopped fresh basil

1/2 cup pinenuts

In a large bowl, whisk the oil, Parmesan cheese, lemon juice and ¾ teaspoon of salt and ½ teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using).

Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil, lemon zest and pinenuts (if using). Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.

Recipe Source: slightly adapted from Giada De Laurentiis

it's-a-keeper lasagna recipe

You can find about a billion recipes of lasagna out there... but are they all good?? Not so much.  Granted everyone has their own idea of what lasagna should be but let's face it, most lasagnas are a little bland.  I promise you that you won't think this recipe is bland or boring though!  It is really, really yummy and full of fantastic flavor.  And I'll tell ya, if I'm going to the great lengths of making homemade lasagna, it better be dang good!  In fact, I always double the recipe so I have one for the freezer.  So this recipe is written with that in mind - it makes two 9x13 inch pans of lasagna.  It freezes great though... or you can take the extra to a friend in need.  Either way, it makes me feel much more satisfied seeing two pans of lasagna after all that work and I'm sure you'll feel the same way! :)  (Another bonus is that you will have extra meat sauce.  This freezes great as well and will make an easy and delicious spaghetti dinner down the road.)  Serve it up with a green salad and fresh garlic bread and your family will be very happy campers.  Enjoy!

It's-a-keeper Lasagna
submitted by Brittany ~ The Sisters Cafe

meat sauce:
2 lbs mild Italian sausage
1 lb ground turkey
2 large onions, diced
4 tsp garlic, crushed (6-8 cloves)
2 (12 oz.) cans tomato paste
3 (8 oz.) cans tomato sauce
4 cups stewed tomatoes (mine are homegrown and frozen but you can substitute canned stewed tomatoes)
1/2 cup brown sugar
1 Tb dried basil (or 1/4 cup chopped fresh)
2 tsp Italian seasoning
1/2 tsp black pepper
1/2 tsp red pepper flakes (or more to taste)
1/4 cup fresh parsley, chopped
1/2 cup water

cheese mixture:
32 oz. ricotta cheese (can substitute cottage cheese)
4 oz. cream cheese, optional
2 extra large eggs
1/4 cup fresh parsley, chopped
1 tsp salt
1/8 tsp nutmeg

24 lasagna noodles, soaked in hot water for 20 minutes
shredded mozzarella cheese (approximately 2 lbs or 8 cups)
1 1/2 cups shredded Parmesan cheese

In a stock pot, cook sausage (remove casings), ground turkey, onion, and garlic over medium heat.  Stir in remaining ingredients listed under meat sauce.  Simmer, covered for 1-2 hours, stirring occasionally. Use the back of your stirring spoon to break up large chunks of stewed tomatoes.   **If you are making this the day before you plan on serving it, you can skip the long simmer time.  The flavors will meld together as it sits in the fridge, even if you have already assembled the lasagna.**

Soak lasagna noodles in hot water for 20 minutes.  (They will be partially cooked - soft but firm enough that they don't get soggy while baking.  This helps the lasagna servings hold their nice square shape when you slice it up.)  While noodles soak, combine ingredients for the cheese mixture and set aside.  Preheat oven to 375 degrees F.  Set out two 9x13 inch pans.

To assemble, scoop 1 1/2 cups of meat sauce in the bottom of each 9x13 inch pan.  Lay down 6 noodles lengthwise over sauce and spread with 1/4 of total cheese mixture  in each pan. (This will use up half of your cheese mixture.)  *Note: not a 1/4 cup but a 1/4 of the total cheese mixture! To make this easier you might want to divide the cheese mixture into 2 bowls before starting the layering so that it is easy to use half a bowl for each layer.*   Next sprinkle 1  1/2 cups mozzarella and 1/4 cup Parmesan on top, per pan. (Or desired amount of cheese, I usually sprinkle on the amount that looks good to me.)  Repeat layers and top with remaining mozzarella and Parmesan.  Cover with foil and bake for 1-1.5 hours.  The time will vary depending on if you bake both at once.  For last 15 minutes, remove foil and allow cheese to crisp up on top.  Let lasagna cool for 10 minutes before slicing. 

If you wish to freeze one, cover tightly with foil and pop into the freezer without baking.  Remove from freezer the night before you wish to serve it and let it thaw in fridge.  Bake covered in foil for approximately 1-1.5 hours.  If it's slightly frozen it will take longer of course! 

Spaghetti Sauce

This is a great, quick, delicious family recipe for spaghetti sauce. My kids love it, and so do my husband and I.  There is nothing complicated about this dinner; you just put it all together and let it simmer while you boil the spaghetti. I found this yummy recipe a long time ago on Taste and Tell. It makes enough for at least two dinners for my small family. I haven't frozen it before, but I imagine it would freeze and reheat just fine.  Enjoy!

Spaghetti Sauce
submitted by Erin ~ The Sisters Cafe .com

1 pound ground beef
1 pound sausage
1 chopped onion
2 cloves freshly minced garlic
1 grated carrot
1/2 cup chopped parsley  (2 ½ T. dry)
1 28-oz. can diced tomatoes
8 oz tomato sauce
Tomato sauce can of water
1 24-26 oz. jar spaghetti sauce
1 T. sugar
2 beef bouillon cubes
2 cups sliced mushrooms
1 teaspoon dried rosemary
1 teaspoon dried basil

Brown ground beef and sausage with onion. Drain grease, and add garlic. Add carrot and parsley and simmer for a few minutes. Add remaining ingredients and simmer between 20 minutes or a couple hours. This makes a lot. If desired, recipe may be halved.

Shrimp Scampi

I love shrimp scampi.  It is one of my favorites.  I originally used a wordy, fancy recipe, but I soon condensed it into an easy, quick, but delicious version that I use exclusively now.  The ingredients and instructions are simple and to the point, and I can whip this up in a flash.  I hope you enjoy!

Shrimp Scampi - the easy way
submitted by Erin  ~  The Sisters Cafe

1/2 lb linguine
1 T. butter
4 cloves garlic
¾ lb shrimp
1 tsp Kosher salt
A few grinds of pepper
1 T. dried parsley flakes
½ lemon, zested
¼ c. lemon juice
1/8 tsp red pepper flakes
Parmesan cheese

Cook linguine, following instructions on the package.
Meanwhile, melt butter in large skillet and add the garlic.  Sauté for 1 minute, being careful not to burn it.  Add shrimp, salt, and pepper and sauté until the shrimp just turns pink, about 5 minutes, stirring often.  Remove from heat, add parsley, lemon zest, lemon juice and red pepper flakes.  Toss with the linguine and serve with parmesan cheese.

Authentic Italian Red Sauce

 

This recipe is from my dear friend Karen, who comes from a big Italian family with fantastic recipes.  Another one of their recipes is 'Mama Filoso's Chicken Rice Soup'.  Anyway, Karen gave this recipe to me a long time ago, but unfortunately it got lost in my big recipe binder and I never made it until last weekend.  WOW it was INCREDIBLE--the best marinara sauce I have ever made.  This comes together quick and tastes amazing!  This is very similar to the  5 Minute Marinara Sauce  recipe, but I think better!

According to Karen, this sauce is good on everything from sauteed vegetables like zucchini, or thinly sliced cabbage to any pasta. I am thinking it would be good as a pizza base or to dip your Stromboli  or Calzone into.  I even thinned the leftover sauce with chicken broth( a little cream would have been good too:) for a quick tomato soup to dip grilled cheese into for lunch.  It was great--let me tell you-YUM!

Thank you Karen for another great recipe!

Authentic Italian Red Sauce
submitted by Melanie~The Sisters Cafe

3-4 TBsp Extra Virgin Olive Oil

4-8 fresh garlic cloves (Karen says she uses 8 or more- I used 6)

1 (29oz) can of tomatoes (for a milder sauce add more)

1/4 cup tomato paste

1/4 cup fresh basil, or as much as you like (I left this out because I didn't have any)

1 tsp Better than Bouillon, beef flavor, or 1 bouillon cube

Mild cayenne pepper (optional)

Blend up tomatoes until fairly smooth.  Put olive oil in the pan with the minced garlic, just until the garlic starts to really sizzle.  Do not over cook the garlic.  Add tomatoes to the garlic and oil  and bring to a simmer.  Add tomato paste, bouillon, fresh basil, and cayenne.  Bring to a simmer.  Let cook a minute or two.  This does not need a long time to cook.  It will actually lose it's pungent flavor if you do.

ENJOY!!

Mediterranean Orzo Salad and a Winner!

The hot humid days of a Southern summer are here.  The furnace type weather and the fact that we spend all of our time at the pool for swim team combine and man I DO not feel like cooking at the end of the day!  Salads have become a favorite for dinner.  I have had fun experimenting with different flavors and ingredients.  This Mediterranean dish was a hit!  With the chickpeas (garbanzo beans) adding some protein and making the salad more substantial, you could serve it as the main dish.  Or if you are not a bean fan--leave them  out and serve with some grilled chicken or fish.  This really hit the spot for me!  I even loved it the next day for lunch-- the flavors seemed to come out even more!

Enjoy!

Winner of the Rhodes Cookbook: Lisa in Fort Worth

Mediterranean Orzo Salad
submitted by Melanie ~ The Sisters Cafe

1 1/2 cup orzo
1 (16 oz) can Chickpeas, drained
1 (6oz) jar marinated artichoke hearts, drained
1/2 cup oil packed sun-dried tomatoes, cut into strips
1/2 cup Kalamata olives, sliced
1/2 cup flat leaf parsley, chopped
1/4 cup scallions,  minced
1/4-1/2 cup fet cheese, crumbled
1/4 cup toasted pine nuts

Salad greens for serving

Dressing
1 large clove garlic
2 TB white wine vinegar
1 tsp Dijon mustard
1/2 tsp dried marjoram
1/4 cup extra-virgin olive oil
1/2 tsp salt
Freshly ground pepper

Cook the orzo in a pot of salted boiling water until tender, about 5 minutes.  Drain and rinse under cold water.

While orzo is cooking, mince the garlic in a food processor or blender.  Add the vinegar, mustard, marjoram, olive oil, salt and pepper to taste.  Process until well blended.  Set the dressing aside.

In a large bowl, combine the cooked orzo, the chickpeas (aka garbanzo beans), artichoke hearts, sun-dried tomatoes, olives, parsley, feta cheese and scallions.  Pour the dressing over the salad, and gently toss to combine.

To serve, line a shallow baol or individual plates with salad greens.  Spoon the orzo salad onto the greens, and serve topped with the pine nuts.

Recipe Source:  adapted from Quick Fix Vegetarian by Robin Robertson

Chicken Lo Mein

Does anyone share my love of Pei Wei's lo mein? Oh my goodness, it's good.  I have been on a quest to find the recipe.  This one is actually the recipe that Pei Wei shared on a news program but I'll be honest... I don't believe they shared the real thing! :) I modified it some to get a little closer but it's still not quite the same.  Don't get me wrong though - this recipe is really yummy! It has a mild flavor so it's great for kids... and kids love noodles (at least mine do)!  I really like it - in fact the leftovers are even better. I'm sure it's because the flavors have more time to soak together.  Anyway, enjoy!

Chicken Lo Mein

1 -  1 1/2 pounds chicken breast, sliced very thinly

Marinade:
1 Tb soy sauce
1 1/2 tsp cornstarch

Sauce:
2 Tb oyster sauce
2 tsp soy sauce
4 Tb beef broth
1 Tb granulated sugar

8 ounces linguine, prepared to al dente
1 tsp sesame oil

1/4 cup canola oil
1 clove garlic, chopped
1 large carrot, chopped into 1/2-inch pieces
1/2 cup chopped cabbage, such as Napa
 1 cup sliced mushrooms
1-2 cups bean sprouts
3 green onions, sliced in 1 inch segments, white and green parts
*note: I like to chop up the white parts small and leave the green parts in longer pieces
      
Combine marinade ingredients with the chicken and allow to sit for 20 minutes.  While the chicken is marinating, prepare the remaining ingredients.

In a small bowl, combine the oyster sauce, soy sauce, beef broth, and sugar. Set aside.

Boil noodles as per package instructions.  Drain the noodles and toss with the sesame oil.

Heat a wok (or large, deep frying pan) over medium-highheat. Add the 1/4 cup of oil. Add the chicken. Stir fry chicken until cooked - about 5 minutes.  Remove from wok and set aside.

Add another 1 Tb of oil to the wok if needed. When the oil is hot, add the garlic. Stir-fry until garlic browns, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and mushrooms.  Cook for 2 more minutes. Add the noodles, bean sprouts, and green onions and cook for about 2 more minutes.

Add the sauce to the wok. Return the chicken to the pan. Mix everything together and serve hot.

---

Creamy Cajun Pasta with Blackened Chicken

This is a delicious recipe and one that is simple to make.  Despite having cream in the ingredient list, it is surprisingly not a heavy meal.  The tomato cream sauce is tossed with the pasta and lightly coats it so don't expect a saucy dish.  I love the light flavors of the pasta paired with the spicy heat of the chicken.  It's fun to pull this recipe out to change things up a bit.  If you have a BBQ, try grilling the chicken - it tastes twice as good that way!

Creamy Cajun Pasta with Blackened Chicken

3 boneless/skinless chicken breasts halves

2-3 Tb Cajun seasoning

1 Tb canola or olive oil

8 oz. gemelli or penne pasta

1 (14oz) can diced tomatoes with onion and garlic

1 tsp dry basil (or 3 Tb fresh)

1tsp sugar

2/3 cup cream

1/2 cup Parmesan cheese, grated (plus more for garnish)

1. Cook pasta according to package directions; drain and keep warm.  Pour tomatoes into a small sauce pan and add dry basil and sugar.  (*If using fresh basil, stir in at the end.)  Reduce the tomatoes over medium-high heat until thickened, about 10 minutes. 


2. While tomatoes are cooking, rub chicken breasts with desired amount of Cajun seasoning. {I like to use 3 Tb but we like it spicy at our house.  When I've used 2 Tb in the past, it has a mild kick of spice - still very delicious and probably perfect for finicky kids... or adults!}  Heat oil in a large, heavy skillet over medium high heat (careful not to burn the oil).  Add chicken and cook 7 minutes on each side or until juices run clear when pierced.  Remove from skillet and slice thinly across the grain. 


3. Once the tomatoes have thickened, reduce heat and stir in cream. Heat through but DO NOT BOIL!  Toss with pasta and parmesan cheese. 


4. Serve sliced chicken on top of pasta and garnish with Parmesan cheese.

Creamy Jambalaya Pasta

I am excited to introduce ya'll to a sweet new cookbook I had the pleasure of reviewing, entitled 'My Southern Food' It is described as "A Celebration of the Flavors of the South" and I would have to agree! The back reads " Every culture has its own unique flavor profile woven into the fabric of its history and traditions." Being a southern girl now I am excited to explore this with you! The first recipe I made was for a Mardi Gras party I recently hosted. This Creamy Jambalaya Pasta was a hit! It was really good and surprisingly easy to make. Another recipe we have tried and LOVED from this cookbook was New Orleans Egg Scramble. It is delicious combination of scrambled eggs with cream cheese and chives...seriously yum! I thought it would be a fitting breakfast for my boys the morning they left for New Orleans to cheer on our beloved BYU Cougars. We surprised the boys with the Sweet 16 trip and they were so excited! And thanks to a Melandboys reader who read my post and sent a link to the Doug Wright Show, my boys were thrilled to be interviewd on air! Thanks Miss MaryAnn:)

And now for the GIVEAWAY... This sweet cookbook is chock full of delicious down-home recipes, beautiful pictures and lots of fun Southern charm.

I loved it and I am happy to offer 3 of our readers a copy of 'My Southern Food' so that you too can enjoy a little taste of the South wherever you live! To enter please leave a comment on this post answering this question...

What is a traditional food from your neck of the woods?

Winners will be anounced on Saturday morning along with that delicious New Orleans eggs recipe!

*For an extra entry become a Sisters Cafe follower and let us know in the comments.

GIVEAWAY IS CLOSED NOW

Creamy Jambalaya Pasta

submitted by Melanie ~ The Sisters Cafe

from My Southern Food cookbook

7 cups chicken broth , divided

1 16-oz package rottini pasta (I used a different pasta)

1/4 tsp salt

1/4 tsp pepper

3 Tb olive oil

2 cups chunked chicken breast (bite sized chunks)

2 cups sliced link sausage (smoked, kielbasa, or andouille)

2 tsp minced garlic

1 medium onion, chopped

1 large green bell pepper, chopped

1/2 cup finely chopped celery

2 tsp liquid smoke

4 Tb Worcestershire sauce

2 Tb Cajun seasonings

2 (10oz) cans sliced tomatoes with green chilies, drained

2 cups uncooked shrimp, washed, peeled, and deveined with tails removed

1 1/2 cups heavy cream

In a large pot bring the chicken broth to a boil. Add the pasta, salt, and pepper and cook the pasta in the broth as if it were water. Cook for 7 to 10 minutes on a high boil, until the pasta is just tender. Drain, reserving the broth for later in the recipe.

In a large skillet heat the oil and sauté the chicken, sausage, garlic, onion, green pepper, and celery for 10 to 15 minutes. Add the liquid smoke, Worcestershire sauce, and Cajun seasoning as the mixture cooks, stirring periodically to ensure even cooking. When the chicken is done, the onion is clear and the vegetables are tender, combine all the ingredients, including the pasta, in the original large pot and place over medium heat. Add the tomatoes, blending well. When the tomatoes are hot, add 1 cup of the reserved chicken broth and the shrimp, blending. Cover and allow to simmer for 5 minutes.

In the last 3 minutes of cooking, stir in the cream. Serve immediately, while everything is warm. Reserve any leftover chicken broth for another recipe.

*Disclosure of Material Connection: I received this book free from the publisher. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commissions’ 16 CFR, Part 255:"Guides Concerning the Use of Endorsements and Testimonials in Advertising."

5 Minute Marinara Sauce

This is my favorite marinara sauce. It is incredibly flavorful and delicious and amazingly comes together in only 5 minutes!! It is perfect over pasta and sauteed veggies or leftover grilled chicken for a quick dinner. It is also perfect for dunking calzones, or pizza rolls or stromboli in. We love this easy and delicious sauce. Hope you do too!

PS

Need some FOOD for THOUGHT? I got so many sweet emails (thank you!) requesting the notes from the class I taught about the importance of family dinner and how to make them as stress-free as possible--that I promised to share. Well, I finally got it posted. If you are interested go here.

5 Minute Marinara

Submitted by Melanie ~ The Sisters Cafe

2 tablespoons extra-virgin olive oil (I use less)
3 cloves garlic crushed
1/2 teaspoon crushed red pepper flakes (crush in palm before throwing them in to release flavor)
1TB tomato paste (I usually leave this out, and it still works great)
1 32-ounce can chunky-style crushed tomatoes
Salt and pepper
1 teaspoon Italian dried seasoning
1 handful flat-leaf parsley leaves, chopped (I normally don't have this)

Add the olive oil to a medium sized saucepan over medium heat. Add the garlic and crushed pepper. When the pepper snaps and the garlic sizzles, add the tomato paste, cook for a minute, then stir in the crushed tomatoes. Season the sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley.

Recipe Source: Rachel Ray--I wrote it down years ago from a 30 minute meals episode and have LOVED it ever since!

Spinach Stuffed Shells (freezer meal)

Ok I have another super easy and good freezer meal for you! Remember this post from my sister Erin? Well, she inspired me to get back to freezing meals for my family. I used to do that a lot, but I had fallen out of the habit. I have since been filling up my freezer with a variety of muffins for quick a breakfast, pizza dough rounds all ready for toppings, twice baked potatoes to go with flank steak that I froze in the marinade, cookies for lunches and various other meals. It feels so good to feed my family homemade goodness instead of fast food when we are short on time. Freezer meals are a life saver for me. And this is one of my favorites! Spinach stuffed shells are extremely simple but so tasty! My family loves them, they come together fast and freeze beautifully. What is your favorite freezer meal??

( Don't ask me why I have two different dates on my dishes even though they were made at the same time--oops:)

Spinach Stuffed Shells

submitted by Melanie (recipe from friend Lisa)

Printable recipe here

1 pkg jumbo pasta shells

1 jar favorite spaghetti sauce

1 pkg chopped spinach, thawed

2 cups mozzarella cheese, shredded

1/2 cup parmesan cheese, shredded

1 lg carton cottage cheese

1 egg white

Thaw spinach and drain well. Cook shells according to package directions (I always slightly undercook them by a minute). Mix in a large bowl;cottage cheese, mozzarella, parmesan, spinach and egg white. stuff mixtre into shells and place in 9x13 baking dish (I usually use 2 smaller sized ones because my family does not eat a whole 9x13 for dinner). I spray the baking dish with cooking spray and pour a little bit of sauce in the bottom. Stuff mixture into shells and place into prepared dish (or dishes). Pour spaghetti sauce over shells. Cover and freeze or you can back it immediatly at 350 for 30-45minutes until heated thru. If you freeze it plan on adding an additional hour to your baking time. I love freezing this meal, but it is also a great recipe to make earlier in the day and keep in the fridge. Then all you have to do it throw it in the oven for dinner.

Italian Pasta Salad

I have had several requests for this recipe that I had pictured with my weekely menu on my Melandboys blog. It is super simple, so I almost feel silly posting it as a recipe. It comes together super fast and my family LOVES it, so maybe yours will too. This is a throw together pasta dish, so I have never measured. I just put in the amounts I think we would like. I love an easy quick dinner, don't you?!

*I was asked to teach a cooking class next month on how to make family dinners easier. I would love to hear of any ideas/recipes that work for you. Leave a comment here or email me at melandboys@gmail.com. Thanks so much!!

Italian Pasta Salad
submitted by Melanie

1/2 -1 package of bowtie pasta
broccoli florets--bite size pieces
sliced pepperoni (cut in half)
sliced olives
mozzerella cheese-cubed (or just slice up cheese sticks like I did)
cherry tomatoes (I was out so they are not pictured)
favorite italian dressing (I like the good seasonings dry packets, made with red wine vinegar and add a TB or so of fresh parmasen)

Boil the pasta in water according to the package directions. For the last minute of cooking add the broccoli florets. Drain and rinse with cold water to stop cooking. Add to a bowl with the pepperoni, olives, cheese and tomoatoes. Toss with your favorite italian dressing. Remember that the pasta will soak in some of the dressing so put in a little more than you think. Or add some right before serving, so it is not too dry. Chill and enjoy!

Oriental BBQ Pork Salad

While I was in Utah this summer, my friend Jenn had us over for dinner and served this delicious salad. We all loved it and I couldn't wait to make it again when we got home. This recipe came from our friend Andrea,and is in my first ward cookbook from about 12 years ago! I had forgetten about it and was happy for the yummy reminder! Thanks Jenn!!

**I tried making this with whole wheat noodles, and about 1/2 more of all the veggies. It was a little dry--so next time I will double the sauce recipe.

Oriental BBQ Pork Salad
submitted by Melanie
printable recipe here

2 Tb brown sugar
2 Tb soy sauce
1 lb boneless pork
2Tb oil
2Tb sugar
3 Tb soy sauce
1 Tb sesame seeds
1 tsp ginger root, finely chopped
Dash of hot pepper sauce
6 oz vermicelli (thin spaghetti)
1 cup fresh pea pods
1 cup carrots, julienne cut
1/4 cup green onions, diagonally cut

In a medium bowl combine brown sugar and 2 Tb soy sauce. Thinly slice pork and pour marinade over pork. Let sit for 30 minutes in refrigerator. In a another small bowl combine ingredients for dressing: oil, sugar, 3 Tb soy sauce, ginger root and hot pepper sauce. Blend well and set aside. Cook vermicelli to desired doneness, adding pea pods and carrots during last minute of cooking. Drain and rinse with cold water. In a large bowl combine cooked vermicelli and veggies with onion. Pour dressing over mixture and toss well. In a large skillet stir fry the meat mixture for 5 minutes or until brown. Add to salad and mix to combine. Cover and refrigerate for 2-3 hours to blend flavors. Just before serving, sprinkle with sesame seeds.

*You can turn this wonderful cold salad into an equally delicious hot meal by browning meat in a wok, adding the veggies and dressing and throwing in the noodles, onions and sesame seeds at the end.
Serves 8

Baked Lemon Pasta

Here is another winner recipe that we gobbled up the other day! It went perfect with the Lemon Grilled Chicken and salad we ate for dinner. I loved squeezing the fresh lemon juice on it. I just kept adding more and more! Honestly, it is really yummy. So yummy that I could eat it all myself and therefore better save it for special occasions! It presents well and would be a great side to serve when entertaining friends. A second option to this salad is to refrigerate before baking and serve as a cold pasta salad. Enjoy!

Baked Lemon Pasta

Submitted by Amy ~ The Sisters Cafe
Source: Pioneer woman
Printable Recipe

1 pound Thin Spaghetti
4 Tablespoons Salted Butter
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 whole Lemon, Juiced And Zested
2 cups Sour Cream
½ teaspoons Kosher Salt, Or More To Taste
Plenty Of Grated Parmesan Cheese
Flat-leaf Parsley, Chopped
Extra Lemon Juice

Preheat oven to 375 degrees. Cook spaghetti until al dente. In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat. Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish. Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.) When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end or feel free to add as much as you like.

Summer Tortellini Salad

I realize it's still technically Spring but the beautiful sunny weather we have been having the past few days has left me feeling quite Summerish. My spell check is telling me that "Summerish" isn't a word...oh well, I have been feeling Summerish nonetheless. And I have been planning on posting this summery salad today for a while. I've decided that it must be fate for me to post this particular recipe today. Not only did Mindy post an awesome recipe for Grandma's Ranch Dressing just a few posts ago (not planned) which would be awesome with this, but I actually got this recipe from my older sister Melissa and it turns out it is her birthday today! Good timing! Happy Birthday Melis! Thank you for being a wonderful sister and always looking out for me, and sharing your successes in the kitchen with me:) I not only thought this salad was delicious but it is very quick to throw together and perfect for a busy night.

Summer Tortellini Salad

Submitted by Amy ~ The Sisters Cafe
Printable Recipe

1 pkg. (9 oz.) uncooked refrigerated cheese-filled (You can also use dry tortellini. Barilla has a yummy four cheese and Costco has really good tortellini as well)
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped (I use the equivalent of baby carrots instead)
1 pint cherry or grape tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley (or 4 tsp. dried parsley if you don't have fresh...fresh is always best of course, but dried works fine too)
1/2 cup home-made or you're very, very favorite ranch dressing (I tend to skimp a bit on this measurement but 1/2 a cup isn't too much, just trying to be healthy:)
Parmesan Cheese - to taste

*Option - I have added left over Rotissere chicken to this and really liked it

Cook tortellini according to package directions, drain and rinse under cold running water. Place in a large colander and set aside. Meanwhile, slice zucchini. Chop carrot(s). Cut tomatoes in half and slice green onions. Snip parsley, if using fresh. Add vegetables to tortellini. Pour dressing over salad. Grate parmesan cheese over salad. Cover; refrigerate at least 2 hours before serving. Yield: 6 servings

Spinach Salad with Teriyaki Bowties

I recently saw this recipe on martawrites blog and it reminded me of a recipe I used to make but somehow lost the recipe. I had cut it out of the newspaper and the clipping ended up lost before I had a chance to type it up. I was happy to find it again and made it for dinner that night. My husband loves anything with teriyaki and I remembered that he had loved it! It is simple and easy and I usually have most of the ingredients on hand. Except this time I was out of sesame seeds, and I used a yelow bell pepper instead of the called for red. I think red would look better and stand out more, but the yellow one tasted great. We don't like the craisins with teriyaki combo, so I leave those out. Other than that, we think this salad is great! I think you will love it too! Thanks Marta for the reminder!


Spinach Salad With Teriyaki Bowties
submitted by Melanie www.thesisterscafe.com
printable recipe here

16 oz. Bowtie pasta, cooked and cooled
1 - 2 bags of fresh baby Spinach
2 small cans Mandarin Oranges
1 cup Craisins (I left this out)
1 Red Pepper, chopped (I used yellow)
1 can Water Chestnuts
1 bunch Green Onions, chopped
1 cup Honey Roasted Peanuts or Cashews
1/2 cup fresh Parsley (optional)
1/4 cup Sesame Seeds, toasted (optional)
2 cups torn cooked Chicken (optional)

Dressing:
1 cup Vegetable Oil
2/3 cup White Wine Vinegar
1/2 tsp. Salt
1/2 tsp. Black Pepper
2/3 C. Teriyaki Sauce
5 Tbs. Sugar

Cook bowtie pasta according to directions, drain and cool while whisking the dressing together in a large bowl. Marinate cooked bowtie pasta in the dressing for 1 hour or longer in the fridge. Combine salad ingredients in a large bowl and pour the teriyaki sauce and pasta over the salad, toss together and serve. If it's just a few of you, make individual salad servings; keeping the salad and bowtie sauce separate for the rest of the week (no one likes a soggy salad).

Favorite Friday - Sesame Chicken & Asparagus Pasta

Welcome to Favorite Friday! :) I had to look through all my past posts (112 in all) and pick a favorite to repost today. It was hard. It was really hard. I finally got it down to a list of eight recipes that all are worthy of being posted today, but since I can only pick one, this is the winner! Like I said when I first posted this recipe... It's the love of my life. :) A reader informed me that this recipe may have originated from The Silver Palate New Basics Cookbook, which I have never heard of. But I'll give credit where credit is due!

Just for fun, I am going to share with you the other options I had on my list:

Chili Verde (crockpot. It's superb.)

Spinach and Chicken Stuffed Shells (makes two 9x13 pans, perfect for when you're bringing dinner to a friend, and it freezes well. I serve it with breadsticks and salad. Mmmm.)

Thai Chicken Peanut Noodles (I love thai peanut sauce; similar to this recipe)

Crockpot Southwestern Chicken (love it how it's so easy and so delicious!)

Crockpot Chicken Tortilla Soup (It's so fast. I put this on when I am leaving for a day trip to the zoo or something like that. It's wonderful to come home to dinner.)

Can you tell I'm having a baby in a couple weeks? My mind is focusing on the easy and yummy crockpot recipes I like!

Pesto Chicken Pizza with Pine Nuts and Feta (the only recipe I can claim as my own masterpiece. It's fantastic. I would have posted this today, but it's not exactly basil season, and if you don't already have pesto in the freezer, I'm not sure how the store bought variety will compare.)

Fruit Soup (I love love love making this for baby showers. I'm actually making it this Saturday for a shower. It's the ultimate chick food. It's awesome!)

And now for the feature presentation.... :)

Sesame Chicken and Asparagus Pasta
submitted by Erin ~ http://www.thesisterscafe.com
printable recipe

-

8 oz linguine
3 cloves garlic, minced
1 Tbs red wine vinegar
1 Tbs brown sugar
6 Tbs chunky peanut butter (¼ c. plus 2 T.)
¼ cup soy sauce
scant ¼ cup sesame oil
½ - 1 Tbs hot chili oil (depending on how hot your chili oil is. I add the whole Tb.)
2 ½ boneless and skinless cooked chicken breast halves
5 Tbs sesame seeds, toasted
¾ lb to 1 lb thin asparagus, trimmed
3 scallions, white bulb and 3 inches green, cut into 2-inch julienne
1 small cucumber, halved, seeded, and cut into 1/4 inch dice 

Cook chicken. (Many options here – put frozen breasts in microwave at 50% power, or boil in water, or cook for a few hours in the crockpot with a cup of water…)
Trim asparagus; set aside. *see note below
Toast sesame seeds, set aside. (Two options: toast in the microwave, stirring every minute or so, or toast in a dry skillet on medium, stirring frequently. They are done when they turn brown. Takes 5-10 minutes.)
Cut scallions and cucumber as directed in ingredients. Set aside.
Prepare sauce: Place the garlic, vinegar, brown sugar, peanut butter, and soy sauce in a food processor. Process for 1 minute. With the motor running, slowly add the sesame and hot chili oils through the feed tube, and process until well blended.

Bring a large pot of water to a boil. Add the linguine, and cook at a rolling boil until just tender. Drain, rinse under cold water, drain again, and set aside in a large mixing bowl.
Shred the chicken into 2-inch julienne, and toss with the linguine. Add the sauce and 4 Tbs of the sesame seeds, and toss to coat well.
Cut the asparagus on the diagonal into 1-inch lengths. Blanch in a saucepan of boiling water for 2-5 minutes, depending on the thickness of your asparagus. They will be done when you can easily insert a thin-bladed knife or skewer into them. Drain, rinse under cold water, and pat dry. **see note below
Place the linguine and chicken in a large flat serving bowl, and arrange the asparagus on top. Sprinkle with the scallions, cucumber, and remaining 1 Tbs sesame seeds.

Number Of Servings:6

* Trimming the asparagus - This is a very important step. Snap the ends off by bending the bottoms until they snap. They will snap off above the white part, and some of the green will snap off too. This is the safest way to trim asparagus. It seems like you are wasting a lot of asparagus, but don’t be deceived! When I was new at cooking I tried cutting off just the white part, or just 1 inch off the bottoms, and would live to regret it! The bottom part of asparagus spears are very fibrous. If you don’t cut enough off the bottom, you will feel like you are trying to chew on a piece of bamboo. It’s horrible. My trusty cookbook by MarkBittman says, “Snap off the bottom of each stalk; they will usually separate naturally right where the woody part ends.” Take it from the pro.

**Also, I combine the steps of blanching the asparagus and cooking the linguine. 4-5 minutes before linguine is done, I add the asparagus. Then I drain it all when the asparagus is done. I drain the noodles and asparagus once, then add the sauce, chicken, and some sesame seeds and toss. Then I add the scallions, cucumber and remaining sesame seeds on top and lightly toss a bit. I've learned to combine steps to make this a faster recipe.