Chicken Spinach Artichoke Lasagna

If you're looking for a quick dinner, this isn't it.  I'm not gonna lie.  You'll need to plan on spending some time in the kitchen to make Chicken Spinach Artichoke Lasagna.  I had a free afternoon this week and decided to give this recipe a try. 

Ingredients (printable recipe)
9-10 lasagna noodles
2 Tablespoons olive oil
1/4 cup diced onion
4 cloves garlic, minced or pressed
1 pound skinless, boneless chicken breasts, cut into cubes
1 teaspoon Italian seasoning
salt and pepper
2 (14 oz.) cans artichoke hearts, well-drained
2 cups ricotta cheese
2 cups shredded mozzarella cheese, divided (I used a mix of mozzarella and provolone)
1 beaten egg
1/2 tablespoon dried parsley flakes
3 cups fresh spinach leaves, stems removed
Sauce:
4 Tablespoons butter
1/4 cup all-purpose flour
2 cups milk
dash of nutmeg
1/2 cup grated Parmesan cheese
salt and pepper
Directions
1. If using dried lasagna noodles, prepare them according to package directions and set aside.
2. In a large skillet heat the olive oil over medium heat. Add onion, garlic, chicken, Italian seasoning and season with salt and pepper.
3. Cook stirring occasionally until chicken is cooked through. Cut the artichokes in half and then in half again, dry off any moisture with paper towels. Stir them into the chicken and cook 2-3 minutes. Remove from heat and allow to cool.
4. In a large mixing bowl combine the ricotta, 1 1/2 cups of mozzarella, the egg, and parsley.
5. Make stacks out of the spinach leaves and cut them into thin strips (chiffonade). Mix them into the ricotta mixture---it will be thick.
Make the Sauce:
6. In a large, heavy duty saucepan, melt the butter over medium-low heat. Whisk in flour and cook about 3 minutes, whisking often. Slowly whisk in milk. Turn heat up and bring to a simmer.
7. Maintain a simmer for about 4 minutes, stirring often. Turn heat down to low and stir in nutmeg, Parmesan cheese and a pinch or two each of salt and pepper, continue stirring until cheese is melted. Remove from heat.
Assemble the Lasagna:
8. Preheat oven to 375 degrees F. Butter a 9x13 inch baking dish.
9. Add a very thin layer of sauce over bottom of pan, then a layer of noodles covering the bottom completely from edge to edge. Spread 1/2 the ricotta mixture evenly from edge to edge, then top with 1/3 of the chicken artichoke mixture followed by 1/3 of the sauce.
10. Cover the filling with another layer of noodles followed with the remaining ricotta mixture, 1/3 of the chicken and 1/3 of the sauce.
11. Cover with another layer of noodles followed by the remaining sauce, the remaining chicken mixture and the 1/2 cup mozzarella cheese.
12. Bake 45-50 minutes until bubbly and hot in the middle. If the top starts to get too brown, tent with aluminum foil. Allow to set 10 minutes before cutting into squares and serving.

Adapted from Cinnamon Spice and Everything Nice

I used dried lasagna noodles. I prepared them according to their package directions first and set them aside. I sprayed a baking sheet with cooking spray and put the lasagna noodles on top. I also sprayed between each layer of noodles to keep them from sticking to each other.

The chicken and artichoke mixture.

The ricotta and spinach mixture.

Homemade sauce. Now, it's time to start assembling.

I lightly buttered the baking dish and spread a thin layer of sauce on the bottom.

Lasagna noodles.

Ricotta and Spinach mixture.

Chicken and artichokes mixture and more sauce.

More noodles.

Ricotta and Spinach again.

Chicken and Artichokes.

More Sauce.

Noodles one more time.

The rest of the sauce.

The rest of the chicken and Artichoke mixture.

Sprinkle some cheese on top and it's ready for the oven.

Baked, bubbly hot and toasty on top. Don't forget to let it set about 10 minutes before serving.

The Results...
Was the extra time spent in the kitchen worth it?  Yes, it was!  Everyone liked this different version of lasagna.  I heard 3 1/2 to 4 stars (out of 5) for this recipe.  My husband really liked this lasagna.  He gave it 4 stars and had 4 servings!  The kids gave this recipe 3 1/2 stars.  They thought it was good, but they prefer traditional lasagna with tomato sauce.   

We love creamy spinach and artichoke dip and this lasagna had similar flavors in it along with tender pieces of chicken and homemade alfredo sauce.  Chicken Spinach Artichoke Lasagna is worth the extra effort!


I share recipes at these linky parties.

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Creamy Ham and Cheese Pasta

We had a huge ham for Easter dinner this year.  Of course that meant lots of dinners made with leftover ham.  I would usually freeze some of the leftover ham, but I've had this huge ham in my freezer since Christmas and I really didn't want to put anymore of it back in there.  So, I decided to come up with lots of different ways to use all that leftover ham and hope my family would hang in there until it was gone.

I used ham in omelets, on top of pizza, in sandwiches, in homemade egg "Mcmuffins."  Then, I made a creamy ham gravy that I poured over biscuits for dinner.  My 8 yr. old daughter cried when she sat down for dinner that night.  Cried!  She managed to eat most of her dinner, but I knew I was losing her.  I had enough ham for one more dinner.  That's when I decided to try this recipe for Creamy Ham and Cheese Pasta.  One more ham dinner...........Will my family survive?  Will there be more tears?

Ingredients (printable recipe)
1 package (16 ounces) pasta 
2 1/2 cups cubed fully cooked ham
1 1/2 cups baby portabello mushrooms, sliced
1/2 cup butter
1/2 cup all-purpose flour
1/2 teaspoon salt
3 cups milk
handful or two of fresh spinach
1 cup shredded mozzarella/provolone cheese
1 teaspoon Italian seasoning
Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, saute ham and mushrooms in butter. Stir in flour and salt until well blended. Gradually add milk. Bring to a boil; cook and stir until thickened.

Reduce heat. Stir in spinach and cheese. Cook and stir until cheese is melted. Drain pasta; stir ham mixture into pasta. 
Makes 6 servings.

Adapted from Taste of Home

The Results...
3 out of 5 stars.  Not bad.  This was actually one of my better leftover ham dinners.  I adapted the original recipe quite a bit by using fresh mushrooms, fresh spinach, more milk and mozzarella instead of parmesan cheese.  Plus, I added some Italian seasoning.  Everyone thought it was pretty good and I had no complaints or tears at the dinner table.  We survived!


I Share recipes at these linky parties.

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8 Easter Posts To Enjoy: Food, Funny, Poems, Photos

Dennys: News Politics Comedy Science Arts & Food: 8 Easter Posts To Enjoy: Food, Funny, Poems, Photos: From Denny:  Check out the fun facts posted about Easter on my blogs from traditions, origins of the holiday, a photography post of awesome sunrises by many good photographers, a funny Easter Bunny Rap music video, recipes and Spring renewal Easter poems.

May you enjoy your renewal this Spring!

Funny Easter Bunny Abby the Bunny

* * *  Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  

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Comfort Food From Louisiana: New Orleans: Creamy Seafood Jambalaya Pasta

Comfort Food From Louisiana: New Orleans: Creamy Seafood Jambalaya Pasta: From Denny:  Need a quick pasta dish finished in 30 minutes?  Zatarain's created a product using the traditional jambalaya seasonings but with pasta noodles instead of rice!  If you want to include more than shrimp, like some tilapia or other fish, then cook these first and set aside.

Cooking shrimp separately to be added by the diner is also a good idea if you have diners who don't like shrimp or are allergic.

Funny Friday Weekend iPhone 5 Case

Tell the world how you really feel about coming back to work

* * *  Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  

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Bacon Ranch Chicken (or Turkey) Mac n Cheese

Happy New Year!  I hope you had a wonderful holiday!  We did and now we're all getting back to our normal schedules.  No more sleeping in.....Boo! 

It is great to be back with a new recipe to share with you.  I know a lot of us are making goals at this time of year to get in shape or at least eat healthier after consuming all those holiday treats.  This recipe doesn't sound healthy or light, but it originally comes from Cooking Light.  I plan on adapting this recipe by using ingredients that I already have on hand.  It won't turn out as light, but I hope it will be flavorful and still a little lighter than traditional Macaroni and Cheese.  Baby steps...  

Ingredients (printable recipe)
1 lb. box of uncooked elbow macaroni
4 slices bacon
16 oz or about 3 cups of cooked chicken or turkey, cut into 1/2 inch pieces
OR you can use uncooked skinless, boneless chicken breast, cut into 1/2 inch pieces
freshly ground pepper
2 Tablespoons butter
2 Tablespoons flour
3 cups fat free milk
2/3 cup condensed cream of chicken soup, undiluted
1 1/2 cups shredded mozzarella, provolone, parmesan mix or shredded Italian blend
2 teaspoons Ranch seasoning
cooking spray
1 cup shredded colby-jack cheese
Directions
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Cook Bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Chop bacon; set aside. Increase heat to medium-high. Add chicken or turkey to drippings in pan; Sprinkle with freshly ground pepper; Just heat through if the chicken or turkey is already cooked. If chicken is uncooked, saute 6 minutes or until done.
3. Preheat oven to 350 degrees F.
4. Combine milk and soup, stirring with a whisk; set aside near the stove top. You will need this mixture in the next step.
5. Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 1 1/2 to 2 minutes, stirring constantly with a whisk. You are making a roux. The butter and flour will turn a golden brown, be careful not to let it burn! Gradually add the milk mixture to saucepan, stirring with a whisk. Bring to boil; cook 2 minutes or until thick. Remove from heat; let stand 4 minutes or until sauce cools to 155 degrees. Add Italian cheese blend and Ranch seasoning, stirring until cheese melts. Stir in pasta and chicken.
6. Spoon mixture into a 9x13 baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and colby-jack cheese. Bake for 15-20 minutes until heated through and cheese is melted.
Makes 8 servings

Adapted from Cooking Light

I call it Macaroni

I used leftover Turkey. Reheating the turkey in the bacon drippings really added a lot of bacon flavor!

All mixed up and ready for the baking dish

Bacon and cheese are so GOOD together!

Hot and Gooey, can't wait to try it.

The Results...
We all agreed this was tasty.  My husband thought that this is a great way to use extra turkey.  We roasted a 22 pound turkey on New Year's Day.  That's why we used cooked turkey in this recipe. Rotisserie chicken should work, too.  The original recipe asks for uncooked, skinless, boneless chicken breasts.  So, cooked or uncooked chicken, either one will work in this recipe.

My toddler especially loved this dish.  She loves pasta, cheese and bacon, so I wasn't too surprised.  She even ate seconds!

I could tell that this is lighter than regular Mac n Cheese.  It wasn't as rich and creamy, but it was still flavorful.  I was surprised how much flavor just 4 pieces of bacon gave to this whole dish.  The Ranch flavor was mild, but it was there.  Overall, a good dish and my family would be happy if I make it again.


This recipe is shared at:

I share recipes at these linky parties.

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Pasta E Fagioli (Slow Cooker)

Olive Garden is one of my husband's favorite restaurants.  There is one not too far from us and we go there occasionally for a treat.  He almost always orders the Calamari and the Chicken Scampi.  I like their soup, salad and breadsticks.  Pasta E Fagioli is my favorite soup at Olive Garden.  I can't wait to try this copycat recipe and see if I can make it at home!

Ingredients (printable recipe)
2 lbs. Ground Beef
1 onion, chopped small
3 carrots, chopped small
4 stalks celery, chopped small
2 (28 oz.) cans diced tomatoes undrained ( I like Hunt's Petite Diced)
1 (15.5 oz.) can red kidney beans, drained
1 (15.5 oz.) can cannellini beans, drained
2 (14.5 oz.) cans low sodium beef stock
3 teaspoons oregano
2 teaspoons black pepper
5 teaspoons parsley
1 teaspoon hot sauce (optional)--I used Franks RedHot Cayenne Pepper sauce
1 (24 oz.) jar spaghetti sauce (I used Ragu Roasted Garlic)
8 ounces ditalini pasta
Directions
1. Brown beef in skillet.
2. Drain fat from beef and add to slow cooker with everything except pasta.
3. Cook on low for 7-8 hours or on high for 4-5 hours*.
4. Cook pasta separately on stove, following package directions.
5. Add pasta to each bowl of soup before serving.
*I don't know if it's because my slow cooker is older, but I've found that it takes about an extra 2 hours of cooking time to get the carrots, onion and celery soft.

Makes 12-14 servings

Adapted from   Food.com

I like veggies chopped small when I make soup.

I've made this recipe 3 times now.  One of the times, I tripled this recipe and cooked it in my 22 qt. roaster oven. This gives you approximately 36 servings!  I made this huge batch for my freezer group, but this would also be great for entertaining a big group during the holidays.  Just add a fresh salad and some breadsticks and you have a whole meal.

The Results...
This Pasta E Fagioli did taste like Olive Garden's.  It was warm, hearty and very tasty!  Perfect for the chilly weather we've been having.

This recipe does make A LOT of soup!  It filled my 6 qt. slow cooker up to the very top.  I couldn't have fit another thing in there.  We happily ate this soup for two days.  But, next time I make this just for my family, I will freeze the leftovers for another meal.  Cook once and eat twice is another thing I like about this recipe.  It's a keeper!

Freezing soup is quite easy. After it has cooled, pour into a Gallon sized Ziploc bag.  Make sure it is completely sealed and lay flat on a baking sheet.  Label and put in freezer until solid.  Remove baking sheet and stack soup.  Then, just thaw and reheat.  Cook the pasta separately and add to the soup when it's hot and ready to serve.

This recipe is featured at:
 
I also share recipes at these linky parties.

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Chicken and Tortellini Soup

This weekend has been cool and rainy.  A change from the heat we had last week.  It's starting to feel more like fall although we'll be back to the 80's again in a few days.  With the temporary fall-like weather, I felt like making some soup. 

Ingredients (printable recipe)

8 carrots cut into bite sized pieces

10 cups chicken broth

1~19 oz. bag tortellini (fresh or frozen)

3 1/2 cups chicken, cooked and cut into bite sized pieces*

Freshly ground pepper and salt

Green onion 

Directions

1. In a large saucepan, simmer the carrots in the broth until tender, 12-15 minutes.

2. Add the chicken and heat through, stirring occasionally.

3. Add the tortellini and simmer until tender,  about 2 to 4 minutes.

4. Season with freshly ground pepper and salt as desired and sprinkle with green onion in bowls just before serving. Serves 8-10

*3 1/2 cups chicken is equal to about 2 med. chicken breasts. You could also use a rotisserie chicken.

Adapted from Real Simple

The Results...
This soup comes together quickly, especially if you already have some cooked chicken on hand or use a store bought rotisserie chicken.  This would be an easy and healthy meal on a busy weeknight.

Chicken and Tortellini Soup is good, but not outstanding.  We liked it, but no one raved about it, except my little 4 yr. old.  She loves tortellini and she loved this soup.  My husband thought it needed more flavor.  I would still make this again, but next time I'll experiment with some seasonings and maybe add some celery, too.  It's definitely worth a try!

Like tortellini?  Here's another tortellini recipe, Tortellini with Fresh Vegetables.

I share recipes at these linky parties.
 

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Cheesy Chicken Spaghetti

It's week two of back to school.  Part of me likes getting back on schedule and part of me wishes I could still sleep in.  I am not a morning person.  I'm not at my best at 6am.  Occasionally, I make a hot breakfast before I send the kids off to school, but most of the time it's cereal and yogurt.  The kids don't seem to mind.  They aren't all that hungry in the morning anyway.  To make-up for my lack of cooking in the morning, I do cook a hot dinner each evening.  Cheesy Chicken Spaghetti looks like a kid friendly meal.  I hope my young food critics agree!

Ingredients (printable recipe)

3 medium boneless chicken breasts

1 can (10 3/4 oz) Cream of Chicken Soup

1 can (10 oz) Rotel Diced Tomatoes with Green Chilies

1 clove garlic, minced

1/2 tsp. onion powder

1 tablespoon butter

1 – 8 oz Velveeta cheese, cubed

8 oz spaghetti, cooked and drained 

Cooking spray

Directions

Cook and drain spaghetti, set aside. Cut up chicken into small, bite size pieces. In a large skillet melt butter. Then add the cubed chicken, minced garlic & onion powder. Cook over medium-high heat until chicken is done (no longer pink!). Stir in soup, cheese and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly. Stir in the spaghetti noodles and pour into a lightly greased (I used cooking spray), 2 quart (8x8) casserole dish. Bake at 350 degrees for 30 minutes.

Source My Sweet Little Steiner Family

The Results...
Rich and cheesy!  We liked it.  I would serve this with plenty of veggies and/or fruits to help balance out the richness.  The Rotel gives this dish a little kick that younger kids might be sensitive to.  Our 4 yr. old thought it was spicy.  Using Mild Rotel or even a can of plain diced tomatoes would solve that problem.

After the cheese was melted and everything was heated through, I gave it a taste test before I put it in the oven.  I don't think this dish really needs to go in the oven.  It tasted pretty much the same either way.  But, while it was in the oven, I had time to get my sides ready.

This dish is a good candidate for a freezer meal.  Next time, I'd double the recipe and put a pan in the freezer for another day.  Just thaw and reheat in the oven.

Cheesy Chicken Spaghetti was mostly kid friendly (3 out of 4 kids approved).

This recipe is featured at Show and Share Wednesdays @ Semi Homemade Mom.



I also share recipes at these linky parties.

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Roasted Red Pepper and Fresh Basil Pasta Salad

Pasta salad is one of my favorite summer side dishes.  It's cool and fresh.  You can make it ahead and keep it in the fridge.  It's easy to transport to picnics, parties, potlucks and BBQs.  You can customize it with whatever fresh veggies you have on hand.  Add some meat and you have a light summer supper.

I really like roasted red peppers and I really like fresh basil.  When I found this recipe I was curious how these two ingredients would taste together in a pasta salad. 

Ingredients (printable recipe)

12 oz jar roasted red pepper (or 1-2 roasted red peppers)

1/2 cup olive oil

3 tablespoons fresh lemon juice

1 teaspoon finely grated lemon zest

1/2 teaspoon salt (to taste)

fresh ground black pepper

1 bunch fresh basil leaf, cut into 1/8 strips, about 1/2 cup

1/2 lb feta cheese, dried and crumbled

1 lb bowties, penne, rotini or any other pasta you like for pasta salad

Directions

1.  Pat dry and slice peppers into ¼” wide strips, lengthwise.  Cut strips in half and place in a large bowl.

2.  Whisk together the olive oil, lemon juice, lemon zest, salt and pepper.

3.  Toss dressing with the red pepper strips.

4.  Stack the basil leaves on top of one another and roll up. Slice the leaves crosswise into thin ribbons. This is called a “chiffonade."

5.  Toss the basil leaves with the peppers. Set aside to marinate for 1 hour.

6.  Cook the pasta al dente in large pot of boiling water with 1 tablespoons each salt and olive oil. Drain, rinse briefly and cool to room temperature.

7.  Combine pasta with marinated peppers and dressing.

8.  Add crumbled feta cheese. Taste and adjust salt, add liberal grindings of black pepper.

9.  Cool salad in fridge 1-2 hours before serving or salad may be chilled overnight and brought to room temperature 1 - 2 hours before serving.

10.  Garnish with basil chiffonade, if desired.

Adapted from Food.com

The marinated red pepper and basil

I used some pretty, colored bow tie pasta 

The Results...
Mixed reviews.  My husband thought the lemon was too strong and mixed with the basil, it tasted like floor cleaner.  Pine-Sol Pasta anyone?  However, my son really liked it and gave it 4 out of 5 stars.  But, he also LOVES anything lemony.  The little girls and I thought it was OK.  I would try using less lemon next time, maybe leave out the lemon zest or reduce the lemon juice.  I think adding some grilled chicken and maybe some tomatoes or other veggies would turn this pasta salad into a healthy meal.  Roasted Red Pepper and Fresh Basil Pasta Salad was OK.  If I try this again, I will make some changes so that hopefully, we will all really like it.

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Ground Beef Stroganoff

Stroganoff is a simple and quick meal to make on a busy weeknight.  I've tried many different Stroganoff recipes over the years, but we haven't found one that is a keeper.  I'm trying another one tonight, Ground Beef Stroganoff.

Ingredients (printable recipe)

1 pound ground beef
1 med. yellow onion, chopped
2-3 garlic cloves, minced 

3 tbsp. butter
1 1/2 cups beef broth
1 cup sour cream
1 can Cream of Mushroom soup
Handful of mushrooms, (about 8 oz.)roughly chopped (optional)
3 tbsp. flour
Salt & Pepper, to taste
Egg Noodles, cooked according to package directions (or Rotini--I was out of egg noodles and Rotini worked fine) 

Directions
Bring a pot of water to boil and begin to cook noodles according to package directions.

In a large skillet over medium high heat, brown ground beef until thoroughly cooked.

Drain ground beef to remove excess grease from pan.

Put pan back on stove (setting aside the ground beef), add 2-3 tbsp butter and also the chopped onions and mushrooms (if using). Saute the onions and mushrooms, over medium heat, until onions are soft and then add garlic.
Only cook for another 1-2 minutes so garlic doesn't burn.

Add flour to pan, stir and let it absorb butter. Now add beef broth and whisk vigorously to remove any lumps, turning the heat up to high, bringing it to a boil for 2-3 minutes until you see it thicken slightly.

Bring temperature down to medium and whisk in sour cream and
cream of mushroom soup. Stir until mixture is thoroughly incorporated.

Add salt & pepper. Keep tasting mixture until it is seasoned the way you like. I probably use a good teaspoon and half or more of salt and pepper (and sometimes a bit of garlic powder, for good measure). If it gets too thick on you, just add a tad more beef broth.

Add ground beef back to mixture until reheated.

Serve over hot noodles.

Notes: Mushrooms are optional in this. 

 Adapted slightly from The Country Cook

The Results...
Is this Stroganoff recipe a keeper?  Yes, it is!  My husband especially liked this recipe and suggested I put it here on our Family Favorites list---so I won't lose it.  He said it was much more flavorful than the other Stroganoffs I've made in the past.  The kids all liked it, too.  This one's definitely a keeper!

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Mexican Stuffed Shells

We eat Mexican food a lot at our house (tacos, burritos, enchiladas, quesadillas, etc).  Mexican Stuffed Shells is pasta, but with the Mexican flavors we like.  This is different from our usual Mexican dishes.  Will we like Mexican pasta?

Ingredients (printable recipe)
1 lb. ground beef
1 package low-sodium taco seasoning 

4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream

Black olives
Directions
Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Source: The Way to his Heart and A Pinch of This and That 

*You could turn this into a freezer meal.  Prepare as directed in a tinfoil casserole pan with a cover and freeze instead of baking.  Just make sure when freezing that the shells are covered with sauce so they don’t get freezer burned.  When ready to cook, thaw and cook as directed.

The Results...
We liked these shells topped with lots of green onions, olives and sour cream.  My little 4 yr. old helped me stuff the shells with the meat mixture.  We decided to give this recipe 3 1/2 stars (out of 5).  It was fun to try something different.

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Dennys: News Politics Comedy Science Arts & Food: 8 Easter Posts To Enjoy: Food, Funny, Poems, Photos

Isenheim Altarpiece: The Resurrection by Matthias Grünewald, completed 1515 (Photo credit: Wikipedia)

Dennys: News Politics Comedy Science Arts & Food: 8 Easter Posts To Enjoy: Food, Funny, Poems, Photos: From Denny:  When you blog for a few years you start amassing some interesting posts on a theme.

Check out the fun facts posted about Easter on my blogs from traditions, origins of the holiday, a photography post of awesome sunrises by many good photographers, a funny Easter Bunny Rap music video, recipes and Spring renewal Easter poems.

May you enjoy your renewal this Spring!

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Hidden Veggie Meatballs

Spaghetti and meatballs is one of our family's favorite dinners.  I usually buy frozen meatballs, but I wanted to try making a healthier version from scratch.  I picked this recipe because I have a ton of carrots in the fridge and I happened to have some zucchini, too.  Will these healthier meatballs be our new replacement?

Ingredients (Printable Recipe)

1 lb. extra lean ground beef

1/2 cup Italian seasoned dry bread crumbs

1/2 cup finely grated carrot

1/2 cup finely grated zucchini

1 egg

1 jar (1 lb. 8 oz.) Ragu® Old World Style® Pasta Sauce

8 ounces whole wheat spaghetti, cooked and drained

Directions

1. Combine ground beef, bread crumbs, carrot, zucchini and egg in medium bowl; shape into 12 meatballs.

2. Bring Pasta Sauce to a boil in large saucepan over medium-high heat. Gently stir in uncooked meatballs.

3. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve over hot spaghetti.

Servings: 4

Nutrition Info

Serving Size  3 meatballs with sauce and spaghetti divided

Calories 540

Calories From Fat 110

Total Fat 12g

Saturated Fat 3.5g

Trans Fat 0g

Cholesterol 125mg 

Sodium 1120mg

Total Carbohydrates 70g

Dietary Fiber 6g 

Sugars 14g

Protein 38g

Vitamin A 50%

Vitamin C 35% 

Calcium 10% 

Iron 35%

Source: Slim Fast

 

I doubled this recipe and made 24 meatballs--that's why there are 2 eggs in the bowl (in case you were wondering).

The Results...
We were divided.  My husband, son and oldest daughter didn't care for these meatballs.  I thought these were OK.  Surprisingly the two littlest ones loved these meatballs and ate every last bit that I gave to them.  I'm glad their tummies were full of these healthier meatballs.  It was easier than I thought to make these from scratch instead of buying them.  I'll make meatballs again, but I will keep looking for a healthy recipe that we all agree is delicious.   

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