On our recent trip to Wyoming, our gracious friends did most of the planning...reservations, accomodations - they really did so much and David and I were so appreciative! My measly contribution was a few recipes for us to cook at night. We needed fuel for our ski time and warm food to eat while the snow was falling outside! Its no secret that I love to cook, so I was happy to help feed the troops!
Everything we made was a hit, so I wanted to share these meals with you all too!
Lauren Jollay was sweet enough to prepare two of these casseroles to eat while we soaked in the finale of The Bachelor. She added rotisserie chickens to them which made them even more filling! The boys loved this.
Baked Pasta with Spinach, Lemon, and Cheese from Cooking Light
10 ounces fusilli
5 ounces fresh baby spinach
1 tablespoon olive oil
4 cups chopped onions
1 1/8 ounces flour, about a 1/4 cup
4 garlic cloves, minced
2 1/2 cups 1% low-fat milk
1/2 cup dry white wine
1 cup grated parmigiano-reggiano cheese, divided
3/4 teaspoon salt
1/4 teaspoon grated lemon rind
1/2 teaspoon pepper
3/4 cup panko, divided
Directions:
Prep Time: 15 mins
Total Time: 1 1/4 hr
1 Preheat oven to 350 degrees.
2 Cook pasta in boiling water for 8 minutes or until almost al dente, omitting salt and fat.
3 Remove from heat; stir in spinach. Let stand for 2 minutes or until spinach wilts. Drain pasta mixture well.
4 Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion; cook 15 minutes or until golden brown, stirring frequently.
5 Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and garlic; cook 1 minute, stirring constantly with a whisk.
6 Gradually add milk and wine; cook 8 minutes or until sauce boils and thickens, stirring constantly.
7 Stir in 3/4 cup of cheese, salt and rind. Remove from heat; stir in pepper.
8 Add pasta mixture, and toss gently to coat.
9 Spoon pasta mixture into a 13x9 inch-glass or ceramic baking dish coated with cooking spray.
10 Sprinkle half of panko breadcrumbs over pasta, and top evenly with remaining 1/4 cup cheese.
11 Sprinkle the remaining half of panko breadcrumbs over cheese.
12 Bake at 350 for 50 minutes
Another night earlier in the weekend we prepared Mexican Mac and Cheese; a recipe I found in Better Homes and Gardens. This was delicious!
Ingredients
12 oz. dried mostaccioli or rigatoni pasta (3 cups)
1 lb. bulk pork sausage
1 cup chopped onion
1 16-oz. jar green medium-hot salsa
2 8-oz. pkg. shredded Monterey Jack cheese (4 cups)
Tomato wedges, sliced jalapeño peppers, and chopped fresh cilantro
Salsa (optional)
Directions
1. Preheat oven to 350 degrees F. Lightly grease 3-quart rectangular baking dish; set aside. Cook pasta according to package directions. Drain; set aside.
2. Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender. Drain fat, Return sausage and onion to skillet. Stir in green salsa.
3. Bake, uncovered, for 35 minutes or until bubbly. Let stand 10 minutes. Top with tomato, jalapeño, and cilantro. If desired, serve with additional salsa. Makes 12 servings.
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