If you've been on any sort of social media lately, I'm sure you've seen this recipe pop up on someone's page. I saw it and decided to give it a try last night!
Crockpot Cheese Tortellini
1 small bag of frozen cheese tortellini
1 small bag fresh baby spinach
1 box vegetable broth
2 cans Italian diced tomatoes
1 block cream cheese
Throw everything into the crockpot, making sure you cut up the block of cream cheese first. Turn crockpot on low and cook for 5-6 hours. Done!
(Notes: I used 1.5 bags of tortellini. One bag was 4 servings and to be honest, it didn't look like much for the 4 of us to eat. So I added half of a second bag. I also used fat free cream cheese. I did find that I had to stir this up a few times while it cooked-the cream cheese just sort of sat there unless you stirred it. So I don't know how this would work if you were gone all day. I cooked mine for 5 hours and it was more than enough-the tortellini were falling apart they were so soft!)
This turned out pretty good! Avery tried one bite and said it was gross (big shock)...Cassandra ate two bowls of it! It made enough for us for dinner for two nights which was great! I really liked the sauce it created-we're thinking of doing the sauce over regular pasta sometime for something different.
Sorry I didn't snap a pic of this-totally forgot!
Showing posts with label recipe-pasta. Show all posts
Showing posts with label recipe-pasta. Show all posts
Tuesday, July 16, 2013
Friday, January 13, 2012
Baked Mac-N-Cheese
I'll be honest, I LOVE macaroni and cheese....who doesn't?! But....I've never tried to make it myself. Not the homemade kind at least! I saw this recipe from our local grocery store, Wegman's, and decided to give it a try since it seemed pretty easy.
Baked Macaroni and Cheese
1 lb elbow macaroni
1/2 cup seasoned bread crumbs
1/4 cup grated parmesan
5 tbsp butter
1/4 cup flour
3 1/2 cups milk
1 lb shredded cheddar cheese
2 tsp salt
1/2 tsp nutmeg
1. Cook pasta according to directions on box.
2. Mix bread crumbs and paremesan in a small bowl and set aside.
3. Heat butter in a large saucepan. When melted, add flour and stir until smooth. Cook 3-4mins or until golden brown.
4. Add milk 1 cup at a time and whisk until smooth. Once all milk is added, bring to a boil. Cook over medium heat for 10mins, whisking at times.
5. Add cheddar cheese and stir until melted and smooth. Add salt and nutmeg and mix well. Add pasta and stir until coated.
6. Spray a baking dish with non-stick spray. Dump in pasta mixture and spread out. Top with bread crumb mixture.
7. Bake on 400 for 15-20min or until golden.
Notes: Instead of parmesan, I used pecorino romano cheese and I used skim milk instead of whole milk like they say. For the cheddar cheese, I used a mild cheddar although I'm sure sharp would be just as good. One other thing I might do differently next time is that it tells you to make the sauce in a large saucepan, then add the pasta to it. Well, it was so much stuff that it nearly overflowed my pan so next time I might use a bigger pot-like a stock pot or something for it. And my baking dish was a decent size (2.5 qt I think) and the pasta was right up to the rim of it! So maybe a bigger baking dish next time too! I also don't own a whisk so instead I just stirred the butter/flour/milk combination and it worked just fine.
This turned out very good! It's a very easy recipe too so I'll definitely make it again. And it makes a ton! All three of us had it for dinner and leftovers the next night and I still had enough to freeze for another meal! I love when that happens!
Baked Macaroni and Cheese
1 lb elbow macaroni
1/2 cup seasoned bread crumbs
1/4 cup grated parmesan
5 tbsp butter
1/4 cup flour
3 1/2 cups milk
1 lb shredded cheddar cheese
2 tsp salt
1/2 tsp nutmeg
1. Cook pasta according to directions on box.
2. Mix bread crumbs and paremesan in a small bowl and set aside.
3. Heat butter in a large saucepan. When melted, add flour and stir until smooth. Cook 3-4mins or until golden brown.
4. Add milk 1 cup at a time and whisk until smooth. Once all milk is added, bring to a boil. Cook over medium heat for 10mins, whisking at times.
5. Add cheddar cheese and stir until melted and smooth. Add salt and nutmeg and mix well. Add pasta and stir until coated.
6. Spray a baking dish with non-stick spray. Dump in pasta mixture and spread out. Top with bread crumb mixture.
7. Bake on 400 for 15-20min or until golden.
Notes: Instead of parmesan, I used pecorino romano cheese and I used skim milk instead of whole milk like they say. For the cheddar cheese, I used a mild cheddar although I'm sure sharp would be just as good. One other thing I might do differently next time is that it tells you to make the sauce in a large saucepan, then add the pasta to it. Well, it was so much stuff that it nearly overflowed my pan so next time I might use a bigger pot-like a stock pot or something for it. And my baking dish was a decent size (2.5 qt I think) and the pasta was right up to the rim of it! So maybe a bigger baking dish next time too! I also don't own a whisk so instead I just stirred the butter/flour/milk combination and it worked just fine.
This turned out very good! It's a very easy recipe too so I'll definitely make it again. And it makes a ton! All three of us had it for dinner and leftovers the next night and I still had enough to freeze for another meal! I love when that happens!
Tuesday, July 26, 2011
Pan Fried Pasta and Ricotta
I had some ricotta cheese in the fridge that had to be used. Typically I'd make calzones or baked pasta/lasagna/stuffed shells with it, but with the heat we had last week, that wasn't happening. I really did not want to turn on the oven. So I turned to Google to see if I could find anything. And....I got a winner!
Pasta and Ricotta
Any pasta you want (I used a mix of ziti and penne-roughly 1lb)
3 tbsp butter
2 1/2 tbsp oil
1 cup ricotta cheese
1/4 cup parmesan cheese
1. Cook pasta according to box instructions. Before draining, reserve some of the pasta water.
2. While cooking pasta, heat oil and butter in a large skillet until melted.
3. Add ricotta and parmesan and heat until mixed well.
4. Add drained pasta and stir to coat. If sauce is too thick, add some of the reserved pasta water.
Notes-I also added in some spices to my oil/butter mixture. I threw in some garlic powder (my real garlic wasn't any good), pepper, and Italian spice blend. I also added in peas to ours to get some sort of vegetable in there, but anything you add would taste good!
I have to say that this turned out really good! I LOVE ricotta cheese in anything and I can say I've never thought to use it as a sauce. It was very yummy and we'll make it again for sure! The recipe is very easy too!
Pasta and Ricotta
Any pasta you want (I used a mix of ziti and penne-roughly 1lb)
3 tbsp butter
2 1/2 tbsp oil
1 cup ricotta cheese
1/4 cup parmesan cheese
1. Cook pasta according to box instructions. Before draining, reserve some of the pasta water.
2. While cooking pasta, heat oil and butter in a large skillet until melted.
3. Add ricotta and parmesan and heat until mixed well.
4. Add drained pasta and stir to coat. If sauce is too thick, add some of the reserved pasta water.
Notes-I also added in some spices to my oil/butter mixture. I threw in some garlic powder (my real garlic wasn't any good), pepper, and Italian spice blend. I also added in peas to ours to get some sort of vegetable in there, but anything you add would taste good!
I have to say that this turned out really good! I LOVE ricotta cheese in anything and I can say I've never thought to use it as a sauce. It was very yummy and we'll make it again for sure! The recipe is very easy too!Wednesday, June 8, 2011
Mexican Stuffed Shells
I got this recipe from a chat board that I go on so I decided to try it out this week....and yes, I picked the hottest day of the year to turn on the oven too!! But with central air, it wasn't that big of a deal to me.
Mexican Stuffed Shells
1 lb ground turkey
1 packet taco seasoning
jumbo shell pasta (12-15 shells)
1 cup salsa
4 oz cream cheese
1/2 cup taco sauce and 1/2 cup tomato sauce (mix together)
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1. Preheat oven to 350
2. Cook jumbo shells according to package. Drain and let cool
3. While shells are cooking, cook ground turkey in a frying pan until browned. Drain fat and add taco seasoning. Cook according to directions on seasoning packet. Once finished, add cream cheese and stir until cheese is melted and well mixed. Remove from heat and let cool.
4. Pour salsa to cover the bottom of a 9x13" pan
5. Stuff shells with meat mixture and place into pan.
6. Top shells with sauce mixture and shredded cheese.
7. Cover with foil and bake 30min. Remove foil, add shredded cheeses and bake an additional 10-15minutes until cheese melts.
(Notes: The recipe called for 12-15 shells which to me didn't seem like much. I cooked half of the box which was about 25 shells and had just enough meat to fill them. For the shredded cheeses, I just used a Mexican blend I got at the store. I also didn't cover the shells with foil. Instead, I topped them with the cheese right away and baked them close to an hour, uncovered.)
I did take a photo, but it didn't turn out well at all so I'm not going to bother posting it. These shells turned out really good and we'll definitely make them again. I was a little leary because I'm not a huge Mexican fan, but they weren't really spicy or anything like that. Definitely a nice variation from regular stuffed shells!
Mexican Stuffed Shells
1 lb ground turkey
1 packet taco seasoning
jumbo shell pasta (12-15 shells)
1 cup salsa
4 oz cream cheese
1/2 cup taco sauce and 1/2 cup tomato sauce (mix together)
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1. Preheat oven to 350
2. Cook jumbo shells according to package. Drain and let cool
3. While shells are cooking, cook ground turkey in a frying pan until browned. Drain fat and add taco seasoning. Cook according to directions on seasoning packet. Once finished, add cream cheese and stir until cheese is melted and well mixed. Remove from heat and let cool.
4. Pour salsa to cover the bottom of a 9x13" pan
5. Stuff shells with meat mixture and place into pan.
6. Top shells with sauce mixture and shredded cheese.
7. Cover with foil and bake 30min. Remove foil, add shredded cheeses and bake an additional 10-15minutes until cheese melts.
(Notes: The recipe called for 12-15 shells which to me didn't seem like much. I cooked half of the box which was about 25 shells and had just enough meat to fill them. For the shredded cheeses, I just used a Mexican blend I got at the store. I also didn't cover the shells with foil. Instead, I topped them with the cheese right away and baked them close to an hour, uncovered.)
I did take a photo, but it didn't turn out well at all so I'm not going to bother posting it. These shells turned out really good and we'll definitely make them again. I was a little leary because I'm not a huge Mexican fan, but they weren't really spicy or anything like that. Definitely a nice variation from regular stuffed shells!
Tuesday, November 23, 2010
Homemade Stuffed Shells
Yesterday I made homemade stuffed shells. I honestly can't remember the last time I made them and it sounded like a good idea!
Stuffed Shells
1 box jumbo shell pasta
1 jar of pasta sauce
1 lb ricotta cheese (I use part-skim)
1-2 cloves garlic, pressed/chopped
parsley
1 egg
salt & pepper
shredded mozzarella
1. Cook pasta according to box. Rinse under cold water.
2. While pasta is cooking, pour a thin layer of sauce on the bottom of a 9x13" pan.
3. Mix ricotta, garlic, egg, parsley, salt and pepper.
4. Holding a shell open with one hand, use a spoon to stuff shell with cheese mixture. Add stuffed shell to pan. Create a layer of stuffed shells and move onto a second layer if needed.
5. Pour the rest of the sauce over shells and spread.
6. Top with shredded mozzarella cheese.
7. Bake at 350 for an hour or until cheese melts and browns.
Stuffed Shells
1 box jumbo shell pasta
1 jar of pasta sauce
1 lb ricotta cheese (I use part-skim)
1-2 cloves garlic, pressed/chopped
parsley
1 egg
salt & pepper
shredded mozzarella
1. Cook pasta according to box. Rinse under cold water.
2. While pasta is cooking, pour a thin layer of sauce on the bottom of a 9x13" pan.
3. Mix ricotta, garlic, egg, parsley, salt and pepper.
4. Holding a shell open with one hand, use a spoon to stuff shell with cheese mixture. Add stuffed shell to pan. Create a layer of stuffed shells and move onto a second layer if needed.
5. Pour the rest of the sauce over shells and spread.
6. Top with shredded mozzarella cheese.
7. Bake at 350 for an hour or until cheese melts and browns.
Notes: For the parsley, salt and pepper, I don't measure-I just add some to the ricotta cheese. For each shell, I used a soup spoon size of cheese for each shell (maybe roughly a tablespoon?). I had some shells left unstuffed but just added them to the pan anyways. When I baked mine, my cheese didn't brown after an hour so I put in on broil for a few minutes to crisp it up a little bit.
Wednesday, September 15, 2010
Pasta and Peas
My Aunt is an awesome, awesome cook. She's one of those people who can take anything and whip it together with some spices and makes it into an amazing dish. I'm totally not like that-I have to have a recipe to follow for the most part. I wish I was more like her because maybe then I'd enjoy cooking as much as she does! It's hard to get recipes from her too because most of the time she doesn't use one...she can taste something and know what's missing from it. It's a gift I tell ya! I did manage to get this recipe of hers though and I finally made it last night.
Pasta and Peas
olive oil
2 cloves garlic, minced
2 tsp basil
1/4 tsp pepper
2 oz tomato sauce
1 cube vegetable boullion
1 can of peas, undrained
water
1/2 tsp sugar
cooked pasta (I used roughly 4oz of ditalini)
1. In a large skillet, pour in enough oil to lightly coat the bottom of the pan. Add garlic, basil and pepper and saute a few minutes.
2. Add tomato sauce and cook for 2 mins.
3. Add peas, bouillion, and 1 can of water (fill the pea can with water). Cook 5mins.
4. Add sugar and pasta. Cook 5 mins.
Notes: My recipe said to use 1 tsp of pepper and I did and holy cow it was very peppery. I cut it down to 1/4 tsp thinking it would be enough. The dish should have a little bit of a spice to it, but 1 tsp was way too much. If you feel it needs more, by all means add more! And as far as the pasta goes-any shape will do, but I like the smaller sized pasta for this dish. When it comes time to add it, you want the end result to be pretty soupy. I made a half of a 16oz box and slowly added the pasta and mixed it up. The pasta will absorb some of the broth so keep that in mind as well!
This turned out very yummy! Even though it was a tad peppery, we all enjoyed it-Avery couldn't stop eating it!
Pasta and Peas
olive oil
2 cloves garlic, minced
2 tsp basil
1/4 tsp pepper
2 oz tomato sauce
1 cube vegetable boullion
1 can of peas, undrained
water
1/2 tsp sugar
cooked pasta (I used roughly 4oz of ditalini)
1. In a large skillet, pour in enough oil to lightly coat the bottom of the pan. Add garlic, basil and pepper and saute a few minutes.
2. Add tomato sauce and cook for 2 mins.
3. Add peas, bouillion, and 1 can of water (fill the pea can with water). Cook 5mins.
4. Add sugar and pasta. Cook 5 mins.
Notes: My recipe said to use 1 tsp of pepper and I did and holy cow it was very peppery. I cut it down to 1/4 tsp thinking it would be enough. The dish should have a little bit of a spice to it, but 1 tsp was way too much. If you feel it needs more, by all means add more! And as far as the pasta goes-any shape will do, but I like the smaller sized pasta for this dish. When it comes time to add it, you want the end result to be pretty soupy. I made a half of a 16oz box and slowly added the pasta and mixed it up. The pasta will absorb some of the broth so keep that in mind as well!
This turned out very yummy! Even though it was a tad peppery, we all enjoyed it-Avery couldn't stop eating it!
Tuesday, May 18, 2010
Creamy Taco Mac
I got this recipe over from Heather Drive (like usual!). It looked easy, and I'm all about easy when it comes to dinner. So we gave it a try last night and it was really good! I'll add it to my list of keepers for sure!
Creamy Taco Mac
1 lb. ground beef
1 box of pasta (13-16oz)
1 diced onion
1 clove garlic-minced
1-2 cans of diced tomatoes, drained (use 2 cans if you like a lot-I used only 1)
4 oz cream cheese
3/4 cup sour cream
5-6 tbsp homemade taco seasoning (recipe below)
salt and pepper
shredded cheese
Taco Seasoning
1/2 tbsp chili powder
1 tsp onion powder
1/2 tsp each-cumin, garlic powder, paprika, oregano, sugar
1/4 tsp salt
Directions:
1. Cook pasta according to directions on box, reserve 1/2 cup of the water.
2. While pasta is cooking, brown ground beef in a large skillet, adding onion before meat is cooked. When meat turns brown, add garlic.
3. Add tomatoes and taco seasoning. Simmer 5min.
4. Add pasta, cream cheese, sour cream, and water. Mix until well blended. Season with salt and pepper to taste.
5. Simmer 3-5 min to thicken sauce. Top with shredded cheese before serving.
(Notes: I used fat free cream cheese and lite sour cream. Instead of the homemade taco seasoning, I used a packet of taco seasoning I bought at the store. It ended up measuring out to be about 5-6tbsp like the recipe calls for. If you make the homemade one, you might need to make more than one batch of it. This will serve 4 people-Gabe and I each had a decent serving and we have enough left for another meal this week)
Thursday, January 7, 2010
Frittata
So last night I had no idea what to make for dinner. We had some random leftovers in the fridge to use-steak and pasta so I knew I had to use them. I started doing some thinking and was thinking I could use eggs somehow. But I didn't want to do steak and eggs mainly because we didn't have a lot of steak, and then what would I do with the pasta? So I started some searching online for ideas and came across some frittatas that used pasta and eggs. So I thought, why not add the steak to it? So, that was my concoction! I'll list the ingredients, but I really am not sure of the measurements of our leftovers-I'm just estimating those!
Frittata
olive oil
6 eggs, beaten
steak (~6oz)
pasta (~1-2cups, ours was spaghetti with no sauce)
crumbled bacon bits
parmesan cheese
mozzarella cheese
1. Preheat oven to 400. Cut steak into small pieces. Heat a small amount of oil into a frying pan and warm up steak. Add bacon crumbles near the end to warm them briefly.
2. Beat eggs in a bowl. Add pasta (cut into 2" size pieces) and mix.
3. When steak is warmed, add to the pasta/egg mixture and mix again. Pour the mixture back into the frying pan. Don't stir while it cooks-let set a few minutes and you can lift the edges to let more raw egg get to the bottom. You should let it cook roughly 8min (on med-low heat) until egg is browned and set. Sprinkle top with parmesan and mozzarella.
4. Take the entire skillet and put in the oven. Let bake about 10min or until egg is cooked through. If you like your cheese browned/crispy (like I do-yum!), you can broil it for a few minutes after.
Close up shot
Verdict: this was very yummy! I'm one for making weird concoctions with eggs, rice, etc so this was right up my alley to begin with. I wasn't sure what Gabe would think of it, but he liked it as well! Definitely will be on our list again and it's a good way to clean out the fridge!
Frittata
olive oil
6 eggs, beaten
steak (~6oz)
pasta (~1-2cups, ours was spaghetti with no sauce)
crumbled bacon bits
parmesan cheese
mozzarella cheese
1. Preheat oven to 400. Cut steak into small pieces. Heat a small amount of oil into a frying pan and warm up steak. Add bacon crumbles near the end to warm them briefly.
2. Beat eggs in a bowl. Add pasta (cut into 2" size pieces) and mix.
3. When steak is warmed, add to the pasta/egg mixture and mix again. Pour the mixture back into the frying pan. Don't stir while it cooks-let set a few minutes and you can lift the edges to let more raw egg get to the bottom. You should let it cook roughly 8min (on med-low heat) until egg is browned and set. Sprinkle top with parmesan and mozzarella.
4. Take the entire skillet and put in the oven. Let bake about 10min or until egg is cooked through. If you like your cheese browned/crispy (like I do-yum!), you can broil it for a few minutes after.
Close up shot
Verdict: this was very yummy! I'm one for making weird concoctions with eggs, rice, etc so this was right up my alley to begin with. I wasn't sure what Gabe would think of it, but he liked it as well! Definitely will be on our list again and it's a good way to clean out the fridge!
Monday, November 9, 2009
Beef Stroganoff
I went to a Pampered Chef party a few weeks ago and they made this recipe at the party. The sales rep emailed it to all of us following the party so I decided to make it for dinner tonight to try it out.
Beef Stroganoff
1 lb ground beef
1 medium onion, chopped
1 clove of garlic, pressed (I used 2 cloves)
Cook the above ingredients in a large frying pan until beef is cooked through and brown. Drain fat/grease.
To the beef mixture, add:
1 can of condensed cream of mushroom soup
1/4 cup water
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
Bring to a simmer, then add 8oz sour cream
Serve over 1 lb of egg noodles (I mixed them right in instead).
This turned out pretty good! I would just add more salt and pepper to taste after since it needed more to me. We enjoyed it though and I'll be making it again for sure!
Beef Stroganoff
1 lb ground beef
1 medium onion, chopped
1 clove of garlic, pressed (I used 2 cloves)
Cook the above ingredients in a large frying pan until beef is cooked through and brown. Drain fat/grease.
To the beef mixture, add:
1 can of condensed cream of mushroom soup
1/4 cup water
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
Bring to a simmer, then add 8oz sour cream
Serve over 1 lb of egg noodles (I mixed them right in instead).
This turned out pretty good! I would just add more salt and pepper to taste after since it needed more to me. We enjoyed it though and I'll be making it again for sure!
Saturday, September 19, 2009
Pasta Salad
As I mentioned earlier, we have a block party to go to later today. Every year you're assigned to bring something based on your house number. This year we got assigned a salad. I love pasta salad...not macaroni salad (mayo based)-that's different. I'm talking pasta salad with some sort of Italian dressing. That kind of salad. I have no idea where this recipe came from. To be honest I think we were at some party and someone had something similar so I just tried to recreate it and came up with my own thing. I love making this because 1. it's easy and 2. you can use anything and sort of clean out your fridge!
Pasta Salad
1 box pasta (I used 16oz Rotini)
1 celery stalk, sliced into "rings"
3/4 can garbonzo beans
1/2 can large black olives, sliced into rings
2 hard boiled eggs, chopped
12 baby carrots, sliced
mozzarella cheese (I used one stick of string cheese cut into small pieces)
bacon bits (we use Hormel real bacon pieces)
Italian dressing (I used Wegman's traditional Italian)
1. Cook pasta as directed on box. Rinse under cold water and drain.
2. Put pasta and all ingredients into bowl and toss until well mixed.
Easy huh?! Honestly, I don't measure anything-most of this was a guesstimate. Basically I add ingredients one at a time and toss it with the pasta. If it doesn't look like enough, I add more. Same with the dressing-I put some in and toss it and see if it's well coated. You may want to have more out when you serve it because sometimes the pasta soaks it up. I can't wait to have some later!
Pasta Salad
1 box pasta (I used 16oz Rotini)
1 celery stalk, sliced into "rings"
3/4 can garbonzo beans
1/2 can large black olives, sliced into rings
2 hard boiled eggs, chopped
12 baby carrots, sliced
mozzarella cheese (I used one stick of string cheese cut into small pieces)
bacon bits (we use Hormel real bacon pieces)
Italian dressing (I used Wegman's traditional Italian)
1. Cook pasta as directed on box. Rinse under cold water and drain.
2. Put pasta and all ingredients into bowl and toss until well mixed.
Easy huh?! Honestly, I don't measure anything-most of this was a guesstimate. Basically I add ingredients one at a time and toss it with the pasta. If it doesn't look like enough, I add more. Same with the dressing-I put some in and toss it and see if it's well coated. You may want to have more out when you serve it because sometimes the pasta soaks it up. I can't wait to have some later!
Tuesday, March 24, 2009
Sausage, Broccoli, and Noodles
I found this recipe yesterday while at work. I saw we had a new Family Circle magazine so I looked through it. They always have these really yummy looking desserts on the cover, but then I get disappointed when I see the recipes-they either take 8 hours to make, or have 6 sticks of butter in them (not joking!)-thanks, but no thanks! So I saw this in there and thought it would be good to try-so I ran to Wegman's today after work and made it tonight for dinner.
Sausage, Broccoli, and Noodles
3 packages (3 oz each) Ramen noodle soup, chicken flavor
1/4 cup sour cream (I used "Light")
1 tbsp. corn starch
3 links sweet Italian turkey sausage, casings removed
3 cups frozen baby broccoli flowerets, thawed
1. Bring a large pot of water to a boil. Cook noodles for 2mins, reserving seasoning packets for later; drain and set aside. In a small bowl, stir together sour cream and corn starch, set aside.
2. Cook sausage in a large skillet over medium heat, breaking up with a spoon, for 5 minutes or until cooked through.
3. Add broccoli, 1 cup water and 1 1/2 tsp of ramen chicken seasoning (basically 1 packet) to skillet with sausage. Cover and simmer over medium heat for 3 minutes or until broccoli is cooked through.
4. Remove cover and stir sour cream mixture into skillet. Cook for 1 minute or until sauce thickens. Add noodles to skillet and toss to coat with sauce. Serve immediately. Yields 4 servings.
Notes: I couldn't find sweet Italian sausage that was turkey sausage. So I used mild Italian turkey/chicken sausage and it tasted fine. The store also didn't have broccoli flowerets so I used whatever the frozen broccoli is that they sell. Mine took a little longer to cook then it said-my broccoli wasn't thawed so that took longer and I think the sausage took longer than 5mins. (I was doing several steps at the same time so I wasn't paying attention to my timing).
Overall, this meal was yummy! We did have leftovers after we both ate so the servings they say it makes was pretty true. I didn't tell Gabe it was turkey sausage until after the fact and I don't think he noticed at all. I told him after dinner and he said I tricked him :) This meal's a keeper, that's for sure!
Sausage, Broccoli, and Noodles
3 packages (3 oz each) Ramen noodle soup, chicken flavor
1/4 cup sour cream (I used "Light")
1 tbsp. corn starch
3 links sweet Italian turkey sausage, casings removed
3 cups frozen baby broccoli flowerets, thawed
1. Bring a large pot of water to a boil. Cook noodles for 2mins, reserving seasoning packets for later; drain and set aside. In a small bowl, stir together sour cream and corn starch, set aside.
2. Cook sausage in a large skillet over medium heat, breaking up with a spoon, for 5 minutes or until cooked through.
3. Add broccoli, 1 cup water and 1 1/2 tsp of ramen chicken seasoning (basically 1 packet) to skillet with sausage. Cover and simmer over medium heat for 3 minutes or until broccoli is cooked through.
4. Remove cover and stir sour cream mixture into skillet. Cook for 1 minute or until sauce thickens. Add noodles to skillet and toss to coat with sauce. Serve immediately. Yields 4 servings.
Notes: I couldn't find sweet Italian sausage that was turkey sausage. So I used mild Italian turkey/chicken sausage and it tasted fine. The store also didn't have broccoli flowerets so I used whatever the frozen broccoli is that they sell. Mine took a little longer to cook then it said-my broccoli wasn't thawed so that took longer and I think the sausage took longer than 5mins. (I was doing several steps at the same time so I wasn't paying attention to my timing).
Overall, this meal was yummy! We did have leftovers after we both ate so the servings they say it makes was pretty true. I didn't tell Gabe it was turkey sausage until after the fact and I don't think he noticed at all. I told him after dinner and he said I tricked him :) This meal's a keeper, that's for sure!
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