Not your average Baked Ziti

1 lb. ziti noodles

1 28 oz. can of petite diced tomatoes (remove and discard 1/4 cup juice)

2-3 cups red bell pepper finely sliced

8 oz. shredded cheddar cheese

8 oz. shredded jack cheese

1 tsp. salt

1 tsp. pepper

1 cup half n' half

Boil noodles and rinse with cold water. Add bell peppers, cheddar cheese and jack cheese. Remove 1/4 cup of juice from the tomatoes and discard. Add the can of tomatoes and salt and pepper. Stir well.

Lightly grease a 9x13 pan. Add ziti. Pour half n' half evenly over ziti. Cover with foil and bake for 20 -25 minutes at 350. Uncover and bake 15-20 minutes until cheese is melted. Top with seasoned breadcrumbs in the last few minutes if desired.

Cafe Corn Chowder

Ingredients
¼-cup butter, (½-stick)
6 tablespoons chopped onion
¾-cup diced celery
2-½ cups water
2 cups cubed peeled red or russet potatoes, (½-inch)
2 cups frozen corn kernels, thawed
1 can creamed corn (14 oz)
2 tablespoons sugar
2 teaspoons salt
1 dash of white pepper
3 tablespoons flour
3 cups half and half cream

Instructions

1. Melt butter in saucepan over medium heat.
2. Add in the flour and whisk until smooth and a roux forms (2 minutes).
3. Add onions and celery and sautée 5 minutes until soft but not brown.
4. Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper. Using a wire whisk, whisk until smooth.
5. Cover and simmer until potatoes are barely tender, about 30 minutes.
6. Add half and half and simmer uncovered until soup has thickened to a creamy consistency, about 15 minutes.
7. Season to taste with additional salt and pepper if needed.
8. Thaw in refridgerator and re-heat on the stove top on a low heat (Do not boil). Serve with bread and salad.

Super Bean Burritos

•1 cup brown or white rice (or 2 cups already cooked rice)
•2 tablespoons olive oil
•1 medium onion, diced
•3 cloves garlic, finely minced
•1 jalapeno, seeds and membrane removed, finely diced (can substitute 1 can of green chiles which is what I did)
•1 teaspoon cumin
•Salt and pepper to taste
•3 tablespoons tomato paste
•2 cans (15 oz. each) pinto beans, drained and rinsed (I used black beans)
•1 1/2 cups water
•1 (10 oz) package frozen corn or 1 can whole kernel corn, drained (I personally would recommend the frozen corn)
•6 green onions, white and green parts finely chopped
•1/2 teaspoon garlic powder
•1/2 teaspoon onion powder
•16 burrito-sized (10-inch) flour tortillas
•2 cups shredded Monterrey Jack cheese (or whatever kind of cheese you have)
1.Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute.
2.Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans and the water and stir to combine. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.
3.Heat tortillas in microwave for about 30-45 seconds or until all are warmed through.
4.Fill each tortilla with about 2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
5.Serve warm immediately, with salsa and sour cream if desired — or, to freeze for later consumption.
For enchilada style:I put 5 burritos in a baking dish. Then I poured a (10 oz.) can of green enchilada sauce. You can use more enchiada sauce it you like. The 10 oz can just gave them a light coating. Make sure that the sauce completely covers the burritos, you can use a sppon to help spread it around. Then sprinkle with 1 cup or so of shredded Monterrey jack cheese. Turn oven to broil. Place baking dish on middle rack of the oven (not the top) and broil until the cheese is nice and melty.

To Freeze: Put burritos on a baking sheet in the freezer for at least 30 minutes, or until very cold so that they don’t come apart in the wrapping process. Remove them from the freezer and wrap each burrito individually in plastic wrap and place all the wrapped burritos in a freezer-safe resealable bag and freeze up to three months.

To reheat from frozen: Remove plastic wrap from the burrito. Poke holes in the top several times with a fork. Microwave on high for two minutes. Gently poke a few more holes in the burrito and microwave for another minute. Be careful as the burrito will be piping hot!

recipe from http://realmomkitchen.com/1087/super-bean-burritos/

Homemade Black Bean Veggie Burgers

View recipe and instructions here

(I added a can of mild diced green chilies for extra flavor)

Nordstrom Cafe Tomato Basil Soup

View Recipe and instructions here

Veggie Stir- Fry

Adapted from this link: http://www.food.com/recipe/stir-fry-veggie-take-out-311961

 

1 ½ cups carrots, thinly sliced

1 ½ cups broccoli florets

¾ cup zuchinni, chopped

¾ cup sweet peppers

¾ cup orange juice

3 Tbsp. brown sugar
3 tsp. minced garlic

¼ cup soy sauce

2 tsp ginger

2 tsp vegetable or olive oil

In a large freezer bag add all on the veggies.  Gently force out any air; seal the bag.  In a quart size freezer bag add the oj, honey and ginger.  Place the 2 bags into another large freezer bag with printed recipe and seal, squeezing out as much air as possible. 

To cook; thaw.

Heat oil in a large skillet over medium-high heat.  Stir fry veggies until tender and crisp.  Add the orange juice mixture. Salt and pepper to taste.  Bring mixture to a boil for 1 minute, remove from heat and serve.

Cheesy Rigatoni Bake

Taken from the book Girlfriend's on the Go by Suzie Roberts

1 16 oz. pkg. rigatoni noodles
2 Tbsp. butter
1/4 cup flour
1/2 tsp. salt
2 cups milk
1/4 cup water
4 eggs, beaten
2 (8oz.) cans tomato sauce
2 cups shredded mozzarella cheese
1/4 cup parmesan cheese

Cook pasta according the package directions.  In a saucepan, melt butter.  Stir in flour and salt until smooth, gradually add milk and water.  Bring to a boil, cook and stir for 2 minutes or until thickened.

Drain pasta and place in a large bowl.  Add beaten eggs.  Spoon into a greased 9 x 13 pan.  Top with tomato sauce and mozzarella cheese.  Spoon white sauce over top and sprinkle with parmesan cheese.  Bake at 375 degrees for 30-25 minutes.

Serve with a salad and garlic bread.

Freezing directions:  Slightly undercook pasta.  Place in a greased disposable aluminum pan.  Cover with plastic wrap and then with foil.

Vegetarian Quesadillas

Ingredients:

1/2 cup chopped red bell pepper 1/2 cup chopped zucchini 1/2 cup chopped yellow squash 1/2 cup chopped red onion 1/2 cup chopped mushrooms

1 tablespoon olive oil cooking spray 6 (9 inch) whole wheat tortillas 1 1/4 cups shredded reduced-fat sharp Cheddar cheese

Directions:

1.

In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.

2.

Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

3.	Allow to cool. Place each quesadilla into a gallon size freezer bag, placing a piece of wax paper between each quesadilla. Freeze

To Serve:
-Remove desired quesadilla from freezer and cover in slightly damp paper towel. Microwave on high until heated through, about 1 minute.
- Cut into wedges with a rotary pizza cutter.
- Top with salsa, sour cream and guacamole.
- Serve with Mexican Rice and refried beans.

Black Bean Sloppy Joe's

2 tbsp olive oil
1 onion, chopped
2-4 tbsp chili powder (can use powdered sloppy joe mix)
1 green pepper
2-3 cans black beans
1 can tomato sauce
Buns

In a large skillet or pan, saute the onions, green pepper and chili powder in the olive oil. Add the sauteed veggies with the remaining ingredients in a large pot and cook until warm. Serve on buns as you would sloppy joes.