Recipe #158: Baked Spaghetti

Here's one from Food Network Magazine (also on their website).  Very hearty and easy to make!

Ingredients

• Kosher salt
• 6 ounces whole-wheat angel hair pasta
• 2 teaspoons extra-virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 pound sweet Italian chicken sausage, casings removed
• 2 green bell peppers, diced
• 1/2 pound button or cremini mushrooms, sliced
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon Italian seasoning
• 1 28-ounce can crushed tomatoes
• 1 cup torn fresh basil leaves
• Cooking spray, for the pan
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup shredded cheddar cheese

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions; drain.

Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Stir in the garlic and cook 2 minutes. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the bell peppers, mushrooms, seasoned salt and Italian seasoning and cook, stirring frequently, until the vegetables are soft, about 4 minutes. Stir in the tomatoes, 3/4 cup water and the basil and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly and the flavors are blended, about 15 minutes.

Preheat the oven to 375 degrees F. Spray a 2-quart casserole dish with cooking spray. Add the pasta to the skillet and toss to combine with the sauce. Spoon half of the pasta mixture into the casserole dish. Sprinkle with half of each cheese. Spoon the remaining pasta mixture on top. Sprinkle with the remaining cheese and cover loosely with foil sprayed with cooking spray (do not let the foil touch the cheese). Bake until the cheese is melted and bubbly, 20 to 25 minutes. Let stand 5 minutes before serving.

Recipe #157: Zippy Shrimp

Just the right amount of kick, and this comes together super fast.  I halved this recipe and it was good for two.

Ingredients

• 1/3 cup extra-virgin olive oil
• 3 cloves garlic, sliced
• 1 teaspoon red pepper flakes
• 2 teaspoons paprika
• 2 pounds shell-on deveined jumbo shrimp
• 1/4 cup lemon juice
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper to serve.

Recipe #156: Mushroom Risotto

Absolutely perfect.  That's all I have to say about this creamy, delicious dish.  Thank you again, allrecipes.com, for another winner!  I can't wait for the leftovers...

Ingredients

• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1/2 pound portobello mushrooms, thinly sliced and coarsely chopped
• 1/2 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated Parmesan cheese

Directions

1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente.  
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Recipe #155: Enchilada Casserole

This is a keeper.  I know that because Nick made a special "this is good" announcement while eating it.  WIN!  Another from my current issues of Cooking Light magazine.

Ingredients

• 
  Preparation1 pound ground sirloin
• 1 cup chopped onion
• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 1/2 tablespoons all-purpose flour
• 1 cup fat-free, lower-sodium beef broth
• 1 tablespoon 40%-less-sodium taco seasoning mix (such as Old El Paso)
• 1 (8-ounce) can no-salt-added tomato sauce
• 4 (8-inch) whole-wheat flour tortillas
• 1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese with jalapeño peppers

1. 1. Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble.
2. 2. Preheat oven to 400°.
3. 3. Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, taco seasoning, and tomato sauce to pan. Bring to a boil; cook 2 minutes, stirring occasionally. Add 1 1/2 cups tomato mixture to beef mixture; reserve 1/2 cup tomato mixture.
4. 4. Place 1 tortilla in a 9-inch pie plate. Top with 1 cup beef mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese. Bake at 400° for 10 minutes or until cheese melts. Cool slightly. Cut into 4 wedges.

Recipe #154: Moroccan Chicken and Butternut Squash Soup

Well, this didn't turn out too much like soup since I went crazy and DOUBLED the cous cous.  Yeah I love cous cous, so mine was more like a thick stew.  I also used 3 more chicken thighs than it calls for.  Still turned out delicious though!  Vary the chunky ingredients as you wish!  Thank you to my Jan/Feb issue of Cooking Light!

Ingredients

• 
  Preparation1 tablespoon olive oil
• 1 cup chopped onion
• 3 (4-ounce) skinless, boneless chicken thighs, cut into bite-sized pieces (I used 6)
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/8 to 1/4 teaspoon ground red pepper
• 3 cups (1/2-inch) cubed peeled butternut squash
• 2 tablespoons no-salt-added tomato paste
• 4 cups chicken stock  (I used 5 cups)
• 1/3 cup uncooked couscous  (I doubled this)
• 3/4 teaspoon kosher salt
• 1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces
• 1/2 cup coarsely chopped fresh basil
• 2 teaspoons grated orange rind

1. 1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion, and cook for 4 minutes, stirring occasionally. Add chicken; cook for 4 minutes, browning on all sides. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly. Add butternut squash and tomato paste; cook 1 minute. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes. Stir in couscous, salt, and zucchini; cook 5 minutes or until squash is tender. Remove pan from heat. Stir in chopped basil and orange rind.