What We Had For Lunch

April 27, 2010

Cook a 954g package of pasta. (I used Farfelle.)

While that’s cooking, saute in olive oil:

1/2 onion, finely diced

1 red pepper, finely diced

1/2 green pepper, finely diced

4 cloves garlic, finely diced

2 celery stalks, finely diced

Once that’s all nicely cooked and smelling delicious, dump a 28oz. can of diced tomatoes into your blender. Whir that up until it’s nice and smooth. Pour it into the pan with the veggies. Add some basil, oregano, salt and pepper. Then add two drained cans of tuna.

Pour your sauce onto your cooked, drained pasta. Voila! A quick and simple, delicious and nutritious meal! You can add a salad, if you want. And if you really must, serve something special for dessert (yogurt with granola and/or fruit would be good).


Baked Pasta

April 14, 2010

This is a huge recipe, so simple, and you can easily double it and bring an extra over to a friend (or freeze it for another meal)!

2 lbs. ground beef

1 large onion, chopped

3 19oz. cans diced or crushed tomatoes (or 2 cans tomatoes plus 1 can tomato paste)

1 cup beef broth

1 Tbsp Italian seasoning

16oz. package pasta, cooked

4 cups shredded cheddar cheese

Brown ground beef with onion. Add tomatoes and broth. Stir in seasoning. Heat until boiling. Reduce heat and simmer until thickened. (This could take a long time, but even if it does, it’s worth it!) Remove from heat; pour 1/4 cup sauce in the bottom of a roasting pan (or large casserole dish). Add half the pasta, half the remaining sauce and half the cheese. Repeat layers. Bake at 325* until bubbly, about 40 minutes.

Serve with: Tossed Salad and Garlic Bread

Easy Lasagna

April 14, 2010

8 oz. package lasagna noodles

2 cups cottage cheese

2 cups grated mozzarella cheese

approximately 3 cups pasta sauce

Cook pasta. Layer noodles, cheeses and sauces alternately in 9×13 pan, two layers of each, beginning with noodles and ending with sauce. Bake uncovered for 30 minutes at 350*F to heat sauce and melt cheese. Alternatively, you can use whatever pasta you want, it just won’t be as neat and tidy as lasagna. Also, you can add chopped peppers, onions, sliced mushrooms, or chopped spinach, if you so desire.

Serve with: Broccoli or Green Beans, Tossed Salad

Macaroni and Cheese

February 16, 2010

2 cups uncooked macaroni

2 Tbsp melted butter

4-1/2 Tbsp flour

1-1/2 cups milk

2 cups grated cheddar cheese

1/4 tsp salt, to taste

1/2 cup buttered bread crumbs


Cook pasta according to package directions. Meanwhile, melt butter over very low heat; whisk in flour until smooth; cook, stirring constantly over medium heat, about 1 minute; remove from heat; gradually blend in milk with wire whisk; return to heat, stirring constantly until thickened; blend in salt and cheese until cheese is melted. Combine cooked macaroni and cheese sauce in lightly greased making dish. Bake uncovered at 350*F for 30 minutes topping during the last 10 minutes with buttered bread crumbs. Garnish with paprika.

Serve with:


Tossed Salad with Russian Dressing