Pasta with Squash & Recipe Link Up Party

HAPPY EASTER!!

The other day around dinner time I was seriously tempted to just go out to eat.  I didn't want anything we had and I seriously wasn't in the mood to cook- AT -ALL!  But the thing is, I know I will be disappointed if we eat out.  The food just really isn't that good, and I feel frustrated every time, for wasting my money and my health. (okay, unless I go to Jersey Mikes, and get a roast beef sandwich, then I am perfectly happy!)  Please Jersey mikes send me some gift certificates- I will totally talk you up!!

But anyway, my husband was set to heat up some left overs and he noticed some zucchini and yellow squash in the fridge that he decided would be good to saute.  Around that time Etta came in from a trip to the pantry carrying a box of whole wheat penne pasta asking for a cracker... and that is when inspiration hit!

I had this vision and was semi sure we would enjoy a cheesy squash and pasta something or other.  I searched really quickly online, but couldn't find anything that matched the image in my head, so we just went for it.  And I am telling you, IT WAS GOOD.

This literally only took 15 minutes to make.  And it is good for you, and creamy, and delicious and easy and....!  Like you are eating something naughty, like alfredo... but not!  Yea!

I made mine without meat, but it would only add 5 minutes to the cooking time to add grilled chicken slices.

Creamy 15 minute Pasta and Vegetables
 Serves 4-5


1 lb box Whole Wheat Penne Pasta
2- cups Cottage Cheese
1-2 cups Spinach, torn into small pieces
1/4 cup Grated Parmesan cheese
Salt and Pepper to Taste
1/2 tsp onions powder
sprinkle or two of Garlic Salt

1 Zucchini, sliced
1 Yellow Squash, sliced
1/2 yellow or white onion sliced

Optional: Sliced Grilled Chicken breast seasoned to taste with salt and pepper


Instructions:
Cook the pasta according to directions.

While the water is heating and pasta is cooking is cooking slice the zucchini, squash and onion, into 1/8 to 1/4 inch thick slices, season with salt and pepper.  Spray a frying pan with olive oil.  Heat up to high, add the veggies, and cook quickly (for about 3-4 minutes) til slightly brown on each side.  Set aside for a few minutes (you can leave them in the pan just remove from heat)

Drain the pasta, reserving a tablespoon or two of the liquid in the saucepan, return the pasta to sauce pan.  Add 2 cups cottage cheese, grated Parmesan, torn spinach, garlic salt and onion powder stir until melted, (you can put it back over the still hot unit or very low heat unit)  Add the squash, and mix completely.

Serve immediately while hot!

Party Rules:

Please grab a button for your linked blog post 

Please become a public follower of Remodelaholic!

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** ALSO - I would be really thankful if when you try a recipe, you’d please link to my post for the recipe.  That way people can find and join our party, and we will all benefit from some extra traffic love!   If the recipe is a guest feature, please link to the original author's blog post that is hyper linked at the top of the page!

Thank you!

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Pea Soup... it's actually good! And Recipe Link Up!

This week's weight loss...(cough) uh, well, I think I must have commitment issues.

Actually, let me blame it on the fact that I decided to clean out my freezers.  (I have the one attached to the fridge and an upright freezer in my garage)

I tend to let these get out of control and end up throwing stuff away with major freezer burn!  Hence my  decision to inventory, organize, use or chuck out all the frozen treasures in my freezer.  I guess I made some cookies a while ago, (I used my cookie scoop to scoop out and then freeze individual cookie dough balls for baking later- usually a nice idea if you don't want to eat all the cookies at once)  I thought, heck, I'll bake some, and they were good- wait, really good.  TOO Good.  I ate a few... dozen over about 3 days (I'm sorta exaggerating... sorta).  I know.  But at least they are gone now.  I am sure I will do better this coming week.

The recipe I wanna share is some dang good pea soup. This recipe is simple and great!  Usually pea soup is not my favorite but this is light and fresh tasting, not overcooked and yucky.  (original recipe from Martha)

Kids will... okay, may eat this... mine did, and she loved it!

Fresh Pea Soup

serves 6-8

3 tablespoons unsalted butter
1 medium yellow onion, chopped
1 leek, well cleaned and finely chopped
1 rib celery, chopped
1/2 cup flour
8 cups chicken broth ( **or vegetable broth for vegetarian recipe)
1 1/4 pounds fresh, shelled English peas (or frozen bagged peas)
Coarse salt and freshly ground pepper
1 cup whole milk (with added 1/2 cup nonfat powdered milk for extra creaminess)
Sugar

Directions:
Melt butter in a large saucepan over medium heat. Add onion, leek, and celery, and cook until soft. Add flour and stir till combined.  Slowly add broth while whisking to keep from making the soup lumpy; bring to a boil. Reduce heat and simmer, 10 to 15 minutes. Remove from heat.

(***This is the important part that keeps it tasting fresh!! The ice water bath!)
Prepare an ice-water bath. Fill another large saucepan with water and bring to a boil over high heat. Add salt and return to a boil. Add peas and cook until tender, about 5 minutes- don't over cook. Drain and immediately transfer peas to ice-water bath to cool. Drain and add to saucepan with vegetables and stock.

Working in batches, puree the soup in  a blender or food processor (Warning: Use the lid and cover with a towel before starting to keep from spraying hot liquid everywhere!!)   Return to saucepan.  Add milk and place saucepan over low heat. Season with salt, pepper, and sugar.  

Serve immediately!  Enjoy!  I like to make a large batch and freeze single servings in freezer bags, laid flat to freeze for easier storing.

Also, if pea soup doesn't sound good to you, I suggest you eat this cuteness up!  (Your welcome!)

Okay then, what are you cooking people? 

Party Rules:

Please grab a button for your linked blog post 

Please become a public follower of Remodelaholic!

** ALSO - I am thankful if when you try a recipe, and ask please link to my post!  That way people can find and join our party, and we will all benefit from some extra traffic love!   

Happy Eating!

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Zucchini Lasagna Recipe & Recipe Link Party

Okay,  I actually made dinner for tonight and it is only 3:15 (it is Tuesday while I type this - Double wow for being so prepared on my blog which rarely happens!).  I know amazing!  Anyway, this is a recipe I found through my Martha emails last fall.  I really should have posted it earlier when Zucchini was growing like crazy but that is just how it is!  This is another vegetarian meal.  It is SO delicious!  And fast to put together, although it does take just about an hour to bake so plan a bit ahead (which is one of the reasons it has taken me so long to make it, I just don't plan dinner ahead... bad habit!)

This image is from Martha:

Okay so I have one or two personal changes, cause I like a tiny bit more flavor and tend to just use what I have!  But here is the recipe.

Zucchini Lasagna Recipe

Serves 4-6

• Olive oil cooking spray for baking dish
• 8 ounces reduced-fat cream cheese, room temperature
• 1 container (15 ounces) part-skim cottage cheese (or ricotta) cheese
• Coarse salt and ground pepper
• 1 egg
• 1 ounce Grated Parmesan Cheese
• 2 medium zucchini, (8 ounces each) halved lengthwise, then sliced thinly crosswise 
• (I added an extra yellow crook neck squash once cause I had it!)
• 1 garlic clove, minced
• 2 teaspoons dried oregano
• 6 no-boil lasagna noodles
• 2 ounces shredded (1/2 cup) part-skim mozzarella cheese

Preheat oven to 425 degrees. Lightly spray an 8-inch square baking dish; set aside.

In a medium bowl, stir together cream cheese, cottage cheese, egg and parmesan; season with salt and pepper. In another medium bowl, combine zucchini, garlic, and oregano; season with salt and pepper, and toss to combine.

Spread 1/3 zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with mozzarella.

Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving.

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