Garlic Chicken Pasta With Spinach

I tried the most fabulous dish last night. I think you'll love it. It really is a 'healthy' and delicious pasta. It is Jen Dyer's recipe which was in the Dyer Cookbook. It is best eaten immediately....not nearly as tasty reheated. I hope you'll like it. Next time I make it, I'll take a pic. It was so pretty with the bright green spinach.

Garlic Chicken Pasta with Spinach

6 garlic cloves, minced salt and pepper to taste

1/4 tsp. red pepper flakes (this doesn't make it spicy just right amount of flavor)
1 lb. penne pasta (try whole wheat)

1 (5 oz.) bag baby spinach

1/4 C chopped fresh basil or 1 T. dried

6 Tbsp olive oil
6 Tbsp juice from 2 lemons

2-3 boneless, skinless chicken breasts
1 C grated Parmesan cheese (about 1 lb.)

Bring 4 quarts water to a boil in a large pot. Meanwhile, combine garlic, pepper flakes and oil in a small microwave-safe bowl and microwave until garlic is golden and fragrant, about 1 minute. Pat chicken dry with paper towel and cut into bite-size pieces. Season with salt and pepper. Transfer 1 tablespoon of the garlic/red pepper oil to a large skillet and heat over medium heat until oil is rippling. Add chicken and cook until well browned and cooked through. Transfer to a plate and tent with foil. Add 1 tablespoon salt and the pasta to boiling water and cook until tender but still slightly firm. Reserve 1/2 cup cooking water. Drain pasta and return to the pot. Stir in chicken, spinach, basil, lemon juice, Parmesan, and remaining garlic mixture, adding reserved pasta water (I did not add any) as needed. Season with salt and pepper. Serve immediately.

Hope you enjoy! Let me know how you like it.

Pasta Al Forno

This is one of Ken's everyone needs to try.

1 lb Italian sausage (optional)
1 onion coarsely chopped
1 stalk celery finely chopped
1 carrot finely chopped
2 mushrooms finely chopped
3-5 cloves garlic minced
28 oz. crushed tomatoes
1 pt heavy cream
1 lb rigatoni pasta
mozzarella cheese
fresh or dried basil or other herbs

Brown sausage. Remove sausage, leaving pan drippings. (add some olive oil if you choose not to use sausage). Add carrots, celery, and mushrooms to pan and "sweat" cook for several minutes until tender. Add onion and garlic and saute for several minutes.

Add can of tomatoes, with salt, pepper, and basil to taste. Add sausage back in. Simmer about 20 min.

Cook pasta al dente. In large baking dish, put a tiny bit of sauce on bottom. Layer pasta, cream, cheese, then sauce. Add more cheese on top. Cover and bake 45 minutes at 350. Uncover and bake until cheese is bubbly. Add Parmesan at table.

ps...I like to add more veggies because it helps the sauce to stretch a bit further. I do more carrots and celery, but any kind of veggies would be yummy. Enjoy!!

Chickpea (Garbonzo) Pasta with Almonds and Parmesan

Hey Girls, now that the dread is over and winter has passed, let's get this going again!

I love this recipe. It's really light and easy. It's just as good warmed up the next day. I'll give you the exact recipe, then in parenthesis I'll tell you what I do.

Ingredients:
1 Tbsp. Olive Oil
3 cloves garlic (I only use 2)
7 cups chicken broth (I only use 5, but I sometimes don't use as much pasta)
1/2 tsp crushed red pepper flakes (I skip these for Hai's sake)
Kosher salt (pinch)
1 lbs. angel hair pasta
1 15 oz can chickpeas (garbanzos), drained, rinsed
1 cup flat-leaf parsley
1/4 cup chopped almonds (I just use whatever I have)
1/2 cup grated parmesan

Heat oil in a large saucepan over medium heat. Stir in the garlic and cook for 1 min. Add the broth, red pepper and salt - bring to a boil. Add pasta and cook, stirring, until the broth is nearly absorbed and the pasta is al dente - about 6 mins. Stir in chickpeas and parsley. Divide among individual plates and top with almonds and parmesan.

Parmesean Pork

So I absolutely love this recipe! It is so easy and very tasty... hope Jer doesn't get too tired of it!

2 lb Pork Loin Roast cut into 1/2 inch pieces
3/4 cup Parmesan Cheese
3/4 cup Bread Crumbs
Salt, Pepper, Garlic Salt, and Parsley to season
2 Egg Whites
2 teaspoons water
1/3 Cup Flour
Olive oil

Have your butcher counter cut the pork for you... it saves time and they are completely willing to do it. Mix Parmesan cheese and bread crumbs in a shallow bowl. Add spices to crumb mixture. In another shallow bowl beat egg whites with water. In 3rd shallow bowl place flour. Heat skillet with a couple of tablespoons of olive oil (just enough to coat bottom of pan for frying). Coat pork pieces in flour, then dip in egg mixture, and finally coat with crumbs pressing them into the pork. Cook in skillet for about 2 minutes on each side. The pieces are very thin and cook quickly. Lay cooked pork pieces on a paper towel to soak up any additional oil. You can put them in a warm oven to keep until you are finished cooking the pork and ready to serve. I usually serve some angel hair pasta and marinara sauce along side this. ENJOY!

Yummy Sandwiches!

I got these two recipes from my sister, Julie. Haillie helped me make the Garbage Sack Sandwiches last night and she LOVED helping and eating it! It was fun watching her. I would cut up the ingredients then Hai would have to get them in the garbage bag. They are quick, easy and yummy!

Garbage Sack Pitas
1 head romaine lettuce
2 -3 tomatoes diced
1 sm can chopped olives
½ purple onion, diced
1 can black beans, drained
1 – 2 boiled chicken breasts, diced
Grated cheese (to desired amount)
Fritos (to desired amount)
Combine Thousand Island Dressing and Salsa to desired consistency

Put all but Fritos and dressing mixture in a garbage sack and shake. Add dressing and Fritos, shake some more (Julie says sometimes when she can see she’s made too much she will take out half the salad mixture before adding the Fritos and the dressing and have it as a salad another night – the Fritos will go soggy, so no leftovers with the full thing). Spoon into pitas, and enjoy!

Amazing Picnic Sandwiches
Dig out the center of a French bread loaf (leaving a bit of bread and crust). Brush inside of bread with Italian dressing. Layer inside: spinach, shaved ham, shredded mozzarella cheese, sliced tomatoes, sliced cucumber. Repeat layering process (I layered twice). Wrap in foil. Bake at 250* for a half hour. Enjoy!

Cafe Rio Salad

Brit, here is what I have for the Cafe Rio Salad. I can't find my black bean recipe, but we usually just warm up a can anyway. When I find the recipe I will post it. Good luck!

CAFE RIO DRESSING
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos or 4 Tbsp. salsa verde (green salsa)
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
1/8 tsp. Tabasco sauce

Mix together in blender. Refrigerate.

CAFE RIO CHICKEN
1 small bottle Kraft Zesty Italian Dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves garlic-minced
5 lbs chicken breast

Cook all together in crock pot for 4 hours, shred meat and cook 1 additional hour.

CAFE RIO PORK
1 cup Pace salsa
1 cup brown sugar
pork sirloin roast (3-4 lbs), I use country style spare ribs

Mix salsa and brown sugar together and pour over a pork roast. Cook in crock pot on low all day.

CAFE RIO RICE
3 cups water
4 tsp chicken bouillon
4 tsp garlic-minced
1/2 bunch cilantro
1 can green chiles-or equivalent fresh
3/4 tsp salt
1 Tbsp butter
1/2 onion
3 cups Minute Rice

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered until done.

CAFE RIO BEANS (Black or Pinto) I found it!
3 cans beans, rinsed well and drained well in colander
2 cups V-8 Juice
4 cloves garlic-minced
1 tsp cumin
2 Tbsp olive oil
1/2 tsp salt
1/4 cup cilantro leaves-minced

Saute the garlic and cumin in olive oil over medium low heat in a small saucepan, just until flavors blend (don't overcook). Add other ingredients (except cilantro). Bring to a boil, then simmer on low heat about 15 minutes. Add minced cilantro. Mix and refrigerate right away, stirring occasionally until coo. Then cover. Makes enough for 12-15 salads.

Twice Baked Sweet Potatoes

Jen...I agree, we need to get going on our recipes again! Thanks for being so faithful. I thought this sounded so good. Especially this time of year. Haven't tried it yet, but am excited to.

From Kraft Kitchens http://www.kraftfoods.com/kf/recipes/twice-baked-sweet-potatoes-111250.aspx Makes: 4 servings, 1 stuffed potato half each
2 large sweet potatoes (1-1/2 lb.)
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp. fat-free milk
1 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1/4 cup PLANTERS Pecan Pieces
HEAT oven to 425ºF. Cut potatoes lengthwise in half; place, cut-sides down, in foil-lined 15x10-inch baking pan. Bake 30 to 35 min. or until tender.SCOOP out centers of potatoes into bowl, leaving 1/4-inch-thick shells. Add Neufchatel cheese, milk, sugar and cinnamon to potatoes; mash until blended. Spoon potato mixture into shells; top with nuts.BAKE 8 min. or until potatoes are heated through and nuts are toasted.

Ham and Cheese Sandwich Loaf

Hey! Am I the only one still using this site? You guys have the best recipes... I use them all the time! Don't hold out on me :)

Mix in a bowl and let sit:
2 tbsp yeast
1/2 c warm water
1/2 tsp sugar

In bosch (or other mixer), mix the following:
3/4 c warm water
2 tbsp mustard
2 tbsp sugar
1/2 tsp salt
2 tbsp butter
2 c flour

Add in yeast mixture. Mix and add 2 or so more cups of flour (slowly - I only used 1 1/2 when I did it). Knead in mixer for 5 minutes.
Roll out into a 12 x14 rectangle. Cut slits in the sides 1/3 of the way into the center (I cut 10 on each side). Lay deli shaved ham down the center - on the uncut portion. Lay cheddar cheese over the top of the ham. Start at one side and pull the dough slice over the ham/cheese to the other side, then do the same with the dough slice on the other side - you will make a braid. Tip: pinch the edges so the cheese doesn't ooze out during cooking.
Brush with egg white, then add sesame seeds to the top.
Set aside and let it raise until it's almost double in size.
Bake on 375* for 25 mins.
Enjoy!

Summer BBQ

So without a kitchen you have to get creative... The grill is perfect for that! So I made these for Jer a couple of weeks ago and we loved it! I used my rice cooker to make the rice and it was great as well.

• 1 tablespoon vegetable oil, plus more for grates
• 1 cup long-grain white rice
• 1/3 cup honey
• 1 can (8 ounces) pineapple chunks in juice, drained and coarsely chopped (juice reserved)
• Coarse salt and ground pepper
• 1 pork tenderloin (1 pound), cut into 1 1/2-inch cubes
• 2 medium red bell peppers, cut into 1 1/2-inch pieces
• 2 scallions, thinly sliced
• 1 teaspoon grated fresh ginger (from a peeled 1/2-inch piece)
• 1 lime, cut into wedges, for serving

1. Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
2. In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
3. Alternately thread pork and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.
4. To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork. Serve kebabs with rice and lime wedges.

Sweet and Sour Crock Pot Pork Chops

I just got this recipe on line and thought 'what the hay' (that's really what I said to myself :) 'I'll try it.' As it turns out, Trent and Haillie really loved it. I didn't add in the brocolli... I wasn't sure if it would be mushy (if someone tries to add it, let me know how it turns out). I also added some onions, just because I needed to use them.
3 pork chops, frozen
1 can tomato soup
1/4 cup vinegar
1/4 cup soy sauce
1 can water
2-3 cups frozen broccoli

Cook frozen pork in frying pan until browned on all sides.
Add all ingredients to crock pot, including pork.
Cook on low for 7-8 hrs or on high for 3-4 hours.

Serve on a bed of rice.

Salmon Baked in Foil

I made this for Sunday dinner last night with Brother Jer, Amanda and Papa and we all thought it was pretty tasty. It was super easy and fast to make and super easy and fast to clean up! I got this from my Everyday Italian cookbook (Giada de Laurentis). Giada says this method of cooking in foil (or parchment paper) is a great way to cook any type of fish or even chicken and/or vegetables. I will definitely be making this again!

4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained (I used canned tomatoes)
2 chopped shallots (I used green onions)
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme

Preheat the oven to 400 degrees F.

Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
Place a salmon fillet, oiled side down, atop a sheet of foil. (I used parchment paper.) Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

Chicken Pot Pie

This is a great Sunday dinner. Trent takes the kids so I can concentrate... it takes some time but it's worth it! Haillie use to love Marie Calendar's Pot Pies (which we rarely bought, but she would ask for a lot), but now wants nothing to do with them... on her get to know you paper for church she even wrote this in as her favorite food...

1 whole chicken (I just boil 3 - 4 chicken breasts)
4 med carrots, peeled and chopped
4 cups celery, diced
1 med onion
1 cup water
4 cups chicken broth
2 chicken bouillon cubes
2 tsp. salt
1/2 tsp. pepper
1 Tbsp. parsley flakes
1/2 tsp. poultry seasoning
1 (12 oz) can evaporated milk
1 cup flour
1 cup corn
1 cup frozen peas
1 (9") uncooked pie shell or 8 - 10 personal pie shells ( it calls for 1 pie shell but i use 2 because we like a top on our pies)

Preheat oven to 350 degrees (I don't do this until the mixture has been in the refrigerator for a while). Debone chicken and cut into bite size pieces. Place carrots, celery and onion in pan with 1 cup water. Cook covered for 15 minutes, drain. In separate pan put 4 cups broth, bouillon cubes, salt, pepper, parsley, and poultry seasoning. Bring to a boil. Mix evaporated milk and flour; add to broth and heat until thick. Ad cooked veggies, corn, peas, and chicken. Refrigerate for 1 hour. Spoon into uncooked pie shells and cook for 45 mins.
I add 2 or 3 potatoes and it makes about 3 pies. I also add a pie crust to the top of the pot pie. It makes a great meal for when you are making dinner for a neighbor because it makes enough for your family too!
tip: always bake it on a cookie sheet... the juice runs over!

Rumbi Island Grill Voodoo Chicken Salad

Mom made this awhile ago & then Nate & I made it at home...we really liked it, but we made a few changes that I'll point out. Mom got it off Good Things Utah. It was really yummy. We would just suggest halving or even fourthing the dressing, it makes a TON, & we're not kidding!!

Chicken Salad Mix:
3 cups lettuce mix Feta cheese
Diced tomatoes Tortilla strips
We also added avocado Hot chicken breast, diced

Procedure:
Grill the chicken breast, let it cool & dice it. Place the lettuce mix on a salad plate. Sprinkle the feta cheese and diced tomatoes over the salad. Starting from the left side of the plate, place the tortilla strips in a line from the top to the bottom over the lettuce mixture. Place the salad dressing in a container on the side. Sprinkle the chicken down the center of the salad.

Dressing:
1/4 cup Dijon mustard 1/4 cup fresh lime juice
1/4 cup chili paste 2 Tbs.crushed red pepper
3/4cup lite mayonnaise 1 1/2 cups sesame oil
1 cup rice wine vinegar 1/2 cup soy sauce
1 1/2 cups white sugar 1/4 cup minced garlic
1/3 cup pureed ginger
Procedure: Place all ingredients into a large bowl except the ginger. Using an electric mixer, mix for one and one-half minutes. Scrap the sides of the bowl and the beaters and mix for an additional 30 seconds. Add the ginger to the dressing with a hand whisk and mix for one minute or until the ginger is totally mixed.

I didn't put quite as much garlic in the dressing. But then when we served it, we made it into a Cafe Rio Salad. So, we cooked a tortilla & melted a little cheese on it and then I made a Cilantro Lime Rice & put that on before all the lettuce & other toppings. It was a fun way to mix it up a bit.

FARFALLE WITH SAUSAGE, TOMATOES AND CREAM

We really liked this Italian dish

2 tbsp. olive oil
1 lb. hot italian sausage
1/2 tsp. dried red pepper flakes
1/2 c. diced onion
3 garlic cloves
1 (28 oz.) can Italian diced tomatoes
1 c. cream
1/2 tsp. salt
12 oz. farfalle pasta
3 tbsp. minced fresh parsley
freshly grated parmesan cheese

Heat oil in heavy large skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes, cream and salt. Simmer until mixture thickens slightly, about 4 minutes.
Cook pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain. Add pasta to sauce and cook until heated through. Sprinkle with parsley and serve. Pass the parmesan around.

Aunt Julie's Chicken and Artichoke Casserole

Hoooray! We have been eager for this delicious recipe served at Britney's baby shower hosted by Aunt Julie. It was so delicious and we all raved! What a sensational celebration we had thanks to the Clements family!

Chicken and Artichoke Casserole
1/2 lb. fresh mushrooms, sliced
2 T. butter
1 can (14 oz.) chicken broth
4 chicken breasts, boneless and skinless (3 lbs.)
1 can (14 oz.) artichoke hearts (in water), drained
1/4 cup butter or margarine
1/4 cup flour
1/4 tsp salt
1/8 tsp pepper
3/4 cup light cream (half and half)
1/2 cup Parmesan cheese
1/2 tsp dried rosemary, crushed
Saute mushrooms in 2 T. butter until golden brown. Set aside. Put chicken breasts in simmering chicken broth in a single layer. Cover. Cook 20 minutes. Remove from broth. (Save 3/4 cup broth). Cool chicken. Arrange chicken slightly overlapping in 8"x12" casserole. Top with artichoke hearts. Set aside. Melt 1/4 cup butter. Stir in flour, salt, and pepper until smooth. Gradually stir in 3/4 cup chicken broth and light cream. Cook and stir as mixture boils and thickens. Blend in Parmesan cheese, and rosemary Pour over artichokes, covering them. Sprinkle mushrooms down center. Bake at 325 degrees for 30 minutes. You can assemble casserole ahead of time. Cover and refrigerate. Bake 10 minutes longer. Yield: 6 to 8 servings.

CHICKEN ENCHILADAS

I tried these a few weeks ago and thought they were pretty good. Just something different than the enchiladas I usually make.

3 to 4 chicken breasts cooked and shredded
1 pt. sour cream
2 cans cream of chicken soup
1 can sliced olives
3 c. cheese
1 large can green enchilada sauce
1 small can green enchilada sauce
flour tortillas

Preheat oven to 350.
Filling: Put the chicken in a bowl. Add 1 can soup, 1/2 of the sour cream, olives, cheese and 1/2 of the large can enchilada sauce.
STIR.
Sauce: In a seperate bowl, mix the remaining enchilada sauce, sour cream and soup.
Assembly: Spray bottom of a casserole pan and pour a little sauce into the pan (just so the bottom is covered). Spread filling into each tortilla and then roll. Place tortillas on top of the sauce in the pan. Continue until all the filling is used. Pour the remaining sauce evenly on top. Cover with aluminum foil and bake in oven for an hour or until bubbling in the middle. Remove foil and sprinkle with remaining cheese. Put back in oven until cheese is melted. Remove from oven and let sit for 5 minutes before serving. Can serve with lettuce, tomato, whatever you like.

I made this in two pans and froze one of them for another night. It made plenty.

Chicken Artichoke Pizza

This is one of mine & Nate's own creations...with the help of a few people along the way. I got the pizza dough recipe from my friend Audrey, and the sauce recipe from my sister-in-law Stacie. We thought it made a great combo!

Perfect Pizza Dough

*mix in bosch

1 cup warm water 1 tsp sugar

1 Tbsp yeast 3 Tbsp olive oil

2 1/2 C Semolina flour 1 tsp salt

Mix warm water, sugar, and yeast until active. Add to Bosch w/oil and most flour. Mix for 5 minutes, add flour & salt until pulls clean away from the bowl. Shape & roll & place on warm pizza stone. Bake w/toppings at 400 for 12-15 minutes. Makes 2 12'' pizzas.

Fettuccine Alfredo

1 cube butter 1 pint heavy whipping cream

1 cup sour cream 1/2 cup Parmesan cheese

1 tsp minced garlic salt & pepper to taste

Melt butter & sour cream then add rest of ingredients.

**I love to make this & just keep it in the fridge to either stir in with freshly made pasta or put on a pizza.

To make the pizza, this is what we did. I cut little chunks of chicken & cooked them in alfredo sauce until they were done. Then, I spread sauce on the dough & just started adding whatever we wanted on our pizza. I think we put: spinach, red onion, chicken, quartered artichokes, crumbled bacon, maybe pine nuts (can't remember), mozzarella cheese & Parmesan cheese. You can put on whatever you have & sounds good. This is really fun to experiment with. We enjoyed it...hope that was all clear, let me know if you have any questions.

Mom's Stir Fry

Okay, so Mom should really be doing this post, cause I'm not the expert at this. But, it is definitely something she needs to teach us all. She is the best fresh cook ever. I love her stir fry especially this time of year. So, I attempted it last night, and all I did was to chop my veggies & saute them in a little olive oil starting w/the ones that take longest to cook, then adds a little seasoning & shredded turkey. but Mom has a lot of different ways to do it so hopefully she'll expound on this post sometime. Anyway here's my picture. I thought all these veggies looked so pretty...I put in: yams, potatoes, onions, peppers (any color), peas, carrots, zucchini, yellow squash, and I think that's it. It was delicious!

Individual Vegetarian Lasagnas

I pulled one of mom's moves and experimented with this dish for company tonight. I was a bit nervous about it, but it turned out to be a hit! I got the recipe from my Everyday Italian cookbook and made it in a 9x13 pan instead of as individual servings. I think the only thing I would change would be to add more marinara sauce and some cheese inbetween the layers so it binds the layers together better. Pretty tasty and a great way to enjoy your veggies!

2 tablespoons vegetable oil
3 tablespoons extra-virgin olive oil
1 medium Spanish onion, finely chopped
1 medium carrot, finely chopped
1 medium zucchini, finely chopped
1 medium summer squash, finely chopped
8 asparagus spears, cut into 1/4-inch slices
1 pound fresh plain lasagna sheets
2 cups tomato (marinara) sauce
1 1/2 cups canned white beans, rinsed and drained
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/2 cup freshly grated Parmesan
3 tablespoons unsalted butter, halved
Salt and freshly ground pepper

Preheat oven to 375 degrees F.

Bring a large pot of salted water to a boil. Add the vegetable oil, then the lasagna sheets, and cook until almost al dente, about 5 minutes. Drain and gently rinse the lasagna sheets under cold water to stop them from cooking and to help remove any excess starch.

In a saute pan over medium heat, add extra-virgin olive oil. When almost smoking, add the onion and cook until soft, about 5 minutes. Add the carrot and cook for 3 minutes. Add the zucchini and squash cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from heat when all vegetables are completely cooked but still have a good crunch. Allow to cool.

Using a 6-inch round cookie cutter, cut circles out of the lasagna sheets. You will need 18 circles. Coat the bottom of 6 (6-inch) gratin dishes with a teaspoon of tomato sauce in each. Place a circle of pasta on the bottom of each ramekin. Rinse the beans with water and season with salt and pepper. Divide the beans between each ramekin. Next, divide the spinach between the ramekins. Place a second layer of pasta on top and gently press down. Divide the sauteed vegetables among the ramekins and top with a tablespoon of tomato sauce in each. Place the third layer of pasta in each ramekin and coat with a tablespoon of tomato sauce. Sprinkle ramekins with the mozzarella and Parmesan cheeses, and top each with 1/2 tablespoon of butter. Line a baking sheet with aluminum foil and place gratin dishes on top. Bake in oven for 20 minutes or until brown and bubbling.

Pasta, Cheese, and Trees

This is kind of like Fettuccine Creama, but a little lighter. The girls love it.

1 lb. penne, corkscrew pasta, or medium shells
1 lb. broccoli tops
sliced carrots
1 Tbs olive oil
2 Tbs butter, cut up
1-2 garlic cloves, chopped
1 cup ricotta cheese
1/2 cup grated Parmesan or Romano cheese
salt & pepper to taste

Cook pasta to al dente. Meanwhile, pull apart broccoli into small "trees," and slice carrots. Put the broccoli and carrots into a pot and add enough water to just cover the tops. Bring water to a boil and add some salt. Cook for 5 minutes once the water comes to a boil. Drain.
Pour olive oil and butter into a deep frying pan and heat over low heat. When butter melts, add the garlic and cook 5 minutes. Stir in broccoli and cooked pasta. Add ricotta and Parmesan, and stir to combine. Season with salt and pepper.