Archives for category: noodles

Inspired by a sweet and sour meatball sauce recipe in Deceptively Delicious by Jessica Seinfeld, I made these:

Sweet and Sour Meatballs Recipe - perfect as an appetizer, or serve on noodles.

They were great as fingerfood on toothpicks, but would also be tasty served on a bed of noodles! Of course you can always make the meatballs without the sweet and sour sauce, and serve them with spaghetti and red sauce. Here’s what I did…

FOR THE MEATBALLS:

  • 1 lb. ground beef (or ground turkey)
  • 1/2 c. Italian-style Panko bread crumbs
  • 1/4 c. milk
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. Worcestershire sauce
  • 1/4 c. finely chopped onion
  • 1 egg

FOR THE SAUCE:

  • 1-2 Tbs. olive oil
  • 1/2 c. chopped onion
  • 1 Tbs. brown sugar
  • 1 c. beef broth
  • 2 Tbs. ketchup
  • 1 Tbs. steak sauce
  • 1/2 c. crushed pineapple in natural juice
  • 1-2 Tbs. orange marmalade
  • optional: cornstarch (if needed for thickening)

MAKE THE MEATBALLS: Preheat oven to 400°F. In a large mixing bowl, combine meat, Panko bread crumbs, milk, salt, pepper, Worcestershire sauce, and 1/4 c. of the chopped onion. Shape mixture into meatballs; approximately 1-2 inches each. Place on cookie sheet lined with foil and sprayed with nonstick cooking spray. Bake 20 minutes or until cooked thoroughly.

WHILE MEATBALLS BAKE, MAKE THE SAUCE: In a small saucepan, heat oil on med-high heat, then add 1/2 c. onion, and sugar. Cook for a few minutes until onions are soft and starting to brown. Add broth, ketchup, steak sauce, pineapple, and marmalade. Bring to a boil, and cook a couple more minutes. If too thin, add a little cornstarch a teaspoon or so at a time until desired thickness. Strain sauce into a bowl with a mesh colander, and discard “pulp” mixture left behind in the strainer.

TO SERVE: Dip meatballs in sauce, and place on serving dish or on noodles.

Here’s a lasagna that I made in a cast iron skillet, that can go straight into the oven to bake. Gotta love one-pot meals! I used ground turkey since it’s a little healthier than beef, but any ground lean meat would work. It was cheesy and delicious.

Skillet Lasagna - from the stove to the oven in just minutes. So easy and so yummy

One-Skillet Lasagna

WHAT YOU NEED:

1 lb. lean ground turkey
1 c. diced red onion
3 cloves garlic, minced
1 tsp. oregano
2 (15 oz.) cans diced tomatoes containing garlic and onions, undrained
16 oz. tomato sauce
1 c. water
10 oz. wide egg noodles
4 oz. part skim ricotta cheese
salt and pepper to taste
2 c. shredded Italian Blend cheese
optional: fresh basil for garnish

WHAT YOU DO:

In a cast iron skillet (or oven-safe pan), brown turkey over med-low heat until thoroughly cooked.

Drain grease from turkey, and return to skillet.

Add onion, and cook, stirring occasionally, for 5 mins. Add garlic and oregano and cook for another minute or so.

Stir in tomatoes, tomato sauce, water, and noodles.

Cook, stirring often, for approx 10 mins, or until noodles are al dente.

Stir in ricotta, then and add salt & pepper to taste.

Remove from heat and top with shredded cheese. Let sit for about 5 mins to allow cheese to melt.

Place skillet in oven and broil for 3-5 mins, or until cheese starts to get brown and bubbly.

Garnish with fresh basil (optional) then serve.

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recipe adapted from ihearteating.com

Chicken Fettuccine Casserole

TGIF. It’s the weekend so bring on the carbs! 😉 Here’s an easy dinner I made: Chicken Fettuccine Casserole. You don’t have to use just fettuccine though, use any kind of pasta shapes or noodles you like. Here’s what I came up with:

Easy Cheesy Chicken Fettuccine Casserole Recipe - just a few easy ingredients - you don't even have to use fettuccine, pick your fave noodle or pasta shape.

Chicken Fettuccine Casserole

WHAT YOU NEED:

  • 1-2 chicken breasts, cooked and cut into small pieces (OR two 10-oz cans of chicken, drained)
  • 1 can cream of chicken soup — do not add water
  • 1 c. sour cream
  • 1 16-oz package fettuccine noodles (OR 16 oz of any type uncooked noodles or pasta)
  • 1/2 c. shredded cheese; I used a cheddar/monterrey jack blend
  • 1/3 c. Panko Italian-seasoned bread crumbs
  • 1/2 tsp. dried parsley flakes
  • salt & pepper, to taste

WHAT YOU DO:

Preheat oven to 350°F. Spray a 13×9 inch casserole pan with non-stick cooking spray.

Boil fettuccine according to package directions. Drain, rinse with hot water, and return to the pot.

Add chicken, cream of chicken soup, and sour cream to pot. Mix well with noodles.

Add salt & pepper to taste then mix.

Spread noodles evenly into prepared casserole pan. Sprinkle with bread crumbs, then cheese.

Bake 10-15 mins or until cheese is melted.

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recipe adapted from somewhatsimple.com

Easy Cheesy Chicken Fettuccine Casserole - just a few easy ingredients - awesome recipe

Here’s a show and tell of my lunch. And an easy light meal idea; it’s more of a “no recipe” recipe. 🙂 It has whole wheat pasta tossed with veggies sauteed in olive oil and garlic, sprinkled with soy sauce and lemon juice.

Whole Wheat Pasta Tossed with Veggies - the 'no recipe' recipe!

WHAT YOU NEED:

  • whole wheat spaghetti (however many servings you want to make)
  • a few teaspoons of extra virgin olive oil (EVOO) for sauteing the veggies
  • 1 clove of garlic, minced
  • fresh vegetables, washed, cut and sliced (2-4 cups depending on how many servings you want) — I used asparagus, mushrooms, onions, yellow squash, zucchini, and bell peppers.
  • soy sauce
  • fresh lemon juice

WHAT YOU DO:

Prepare spaghetti noodles according to package directions.

While noodles are boiling, heat EVOO and garlic in a skillet over medium heat. Add veggies and sautee until tender.

Drain noodles, and place on serving dish. Top with veggies, then sprinkle on some soy sauce and lemon juice to taste. Stir to combine, then serve.

Part of my SHOP ONCE, MAKE 10 FREEZER RECIPES project.

I made two lasagnas and froze them, though you could always prepare one right away, and freeze the extra.

Creamy Onion Lasagna - makes 2 batches. FYI 1 sauce in the photo but need 2. Part of shop once make 10 freezer recipes.

Creamy Onion Lasagna

MAKES Two 9×13″ pans of lasagna — 12 servings each

Adapted from Taste of Home Ultimate Meals from the Freezer Magazine (page 49)

WHAT YOU NEED:

  • 2 lbs ground beef
  • 2 eggs
  • 16 oz cottage cheese
  • 16 oz French onion dip
  • 2 large jars (45 oz each) pasta sauce – FYI I accidentally used just 1 in the photo, but you need 2 😉
  • 24 no-boil lasagna noodles
  • 4 c. shredded mozzarella cheese
  • 2 c. shredded cheddar cheese
  • Two 9×13 baking pans (I used the foil type)
  • If freezing: heavy duty foil, permanent marker, plastic wrap, jumbo storage bags (a 9×13 pans fit into a 2.5 gallon bag perfectly)

WHAT YOU DO:

Cook beef over medium heat until no longer pink; drain. Transfer to a large bowl then add 1 jar pasta sauce, eggs, cottage cheese, and dip.

Spread a layer of sauce from the unopened jar in each of the 9×13 pans. Add a layer of noodles on each, then the meat mixture, and cheese. Repeat layers, alternating the noodles, meat mixture, and cheese until pans are full.

If preparing right away: Bake 50-60 mins at 375F or until cheese is melted. Let stand 15 mins before cutting.

If freezing:  Wrap in foil and plastic wrap/jumbo storage bag. Label with a permanent marker as pictured, and store in freezer. To use, thaw in fridge overnight. 30 mins before baking, set out. Preheat oven to 375F and bake 50-60 mins (or until internal temperature is at least 165F), until golden brown and bubbly.

Creamy Onion Lasagna - makes 2 batches - freezer friendly

Creamy Onion Lasagna - my little helpers

Creamy Onion Lasagna - freezer friendly - just mix up and freeze unbaked - then bake in the oven when ready

Creamy Onion Lasagna - freezer friendly - just mix up and freeze unbaked - then bake in the oven when ready

Best Lasagna EVER - secret ingredient is French onion dip. Includes freezer instructions - make 2 and freeze the extra. Throw all of your other lasagna recipes away! :)

Have a little more time to make an awesome lasagna with a homemade red wine sauce? Try this…

Italian Red Sauce - so easy and fresh and homemade - includes an awesome lasagna recipe - I make giant batches and freeze for later

Best lasagna recipe ever - includes freezer instructions - Not sure why but they always taste better the next day as leftovers!

One of my favorite shrimp dishes to make is a four-ingredient zesty lemon butter shrimp. It is SO delicious I could eat it every day if possible. It does have lots of butter, though (thus its deliciousness ha!), so here’s an alternative lemon garlic shrimp recipe I adapted from SkinnyTaste.com. It has the awesome lemony flavor of the lemon butter shrimp, without the butter, and fresh healthy ingredients perfect for eating light.

To make “noodles” out of the zucchini, I used my GEFU spiral cutter. Love that thing!

Lemon Garlic Shrimp on a Bed of Zoodles. Zuchiini spiral cut into 'noodles' with shrimp, lemon, tomatoes, and garlic. Add some spice with red pepper flakes.

 WHAT YOU NEED:

  • 1 tsp. Extra Virgin Olive Oil
  • pinch crushed red pepper flakes
  • 6 oz. frozen, precooked, de-veined, and peeled shrimp
  • 1/2 tsp. minced garlic
  • 1 small zucchini, spiral cut into noodle/ribbon shapes
  • pinch salt
  • 1 Tbs. lemon juice
  • 1/4 c. halved cherry (or grape) tomatoes

WHAT YOU DO:

Heat a skillet over med-high heat.

Add oil and crushed red pepper flakes, then add shrimp.

Season with a pinch of salt, and cook 2-3 mins until the shrimp is heated through.

Add zucchini and tomatoes and toss lightly.

Remove from heat, add lemon juice, and serve.

Lemon Garlic Shrimp with Zoodles (zucchini noodles) - Awesome healthy meal idea for eating light.

 

I’m lovin’ the zoodles… Here’s another recipe I made, topped with tomato sauce.

Here’s a healthy lunch I made with my GEFU Spiral Cutter:

Zoodles - use a spiral cutter to make 'noodles' out of zucchini. Saute with mushrooms, EVOO, and garlic. Add tomato sauce or other toppings like feta cheese.

Zucchini “noodles” AKA zoodles. In a skillet, sauteed the zucchini with EVOO and garlic, added some sliced mushrooms, and topped it with pasta sauce. It was super delicious, and the zucchinis really did taste like pasta noodles.

Here’s what I did…

WHAT YOU NEED:

  • 2 tsp. Extra Virgin Olive Oil
  • 2 small zucchinis, spiral cut
  • 4 oz. sliced Monterey mushrooms
  • 1 clove of garlic, minced
  • Optional toppings: spaghetti sauce, parmesan cheese, feta cheese, etc.

WHAT YOU DO:

  • Saute the EVOO, garlic, zucchinis and mushrooms over medium-high heat until slightly tender.
  • Serve with pasta sauce or other toppings.

Is that pasta? No it's zucchinis cut into spiral 'noodles' topped with tomato sauce. Great meatless option, or could add ground turkey in the sauce.

 

Love zoodles? Here’s my lemon garlic shrimp on zoodles recipe.

Also check out:

Easy Marinated Mushrooms

Feta, Avocado & Tomato-Topped Pita Chips

Wasabi Sesame Soy Cucumber Salad

Buffalo Cauliflower “Wings”

Fresh Mediterranean Salad

Here’s one more recipe to add to my recent noodle collection:

Sesame Noodles, which I adapted from babble.com

Awesome Sesame Noodles - great meatless option, or add chicken or shrimp. Also increase siracha for more spiciness if you want.

WHAT YOU NEED:

  • 1 lb. thin spaghetti
  • 1 Tbsp. canola oil
  • 2 garlic cloves, minced
  • 1 Tbsp. grated fresh ginger
  • 2 Tbsp. sesame oil
  • 2 Tbsp. soy sauce
  • 2 Tbsp. rice or balsamic vinegar
  • 1 1/2 Tbsp. honey
  • Tiny squirt of siracha
  • Optional toppings: additional siracha (for spiciness), toasted sesame seeds, chopped peanuts, sliced green onions, cooked chicken, cooked shrimp, etc.

WHAT YOU DO:

  • Cook pasta according to the package directions, then drain.
  • While pasta boils, in a large skillet heat oil and sauté the garlic and ginger for a few minutes, until soft but not brown. Transfer to a bowl and add the sesame oil, soy sauce, vinegar, honey and sriracha.
  • Toss pasta into a hot skillet with a bit of sesame and/or canola oil, stirring for a few minutes, until the noodles start to brown. Set aside to cool before tossing with the dressing.
  • Add to the bowl of dressing along with the any veggies or meat or other toppings (if using) and toss well to coat. Let sit for an hour, or refrigerate overnight. Serve topped with chopped peanuts, if you like. Served chilled or at room temperature.

Other recent noodle recipes I’ve tried…

Creamy Lemon Spinach Pasta

Spicy Thai Noodles

Looking for a lower carb option? Here’s an un-noodle “zoodle” recipe I made with zuchhini ribbons!

I’m on a noodle kick! After making some Creamy Lemon Spinach Pasta the other day, I tried a Spicy Thai Noodle recipe. Sooooo yummy.

I ate a few bites when it was still warm, and thought it was gross! I threw it in the fridge though, and ate it cold like recommended in the recipe from asmallsnippet.com, and it was *awesome!* It was really spicy, and I love spice, so feel free to adjust the amount of crushed red pepper.

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!

WHAT YOU NEED:

  • 1 box linguine
  • 1 Tbsp. crushed red pepper flakes (NOTE: this was super spicy. If you’re not a spicy fan, try reducing the red pepper flakes by say half or so?)
  • 1/4 c. vegetable oil
  • 1/2 c. sesame oil
  • 1/3 c. soy sauce
  • 1/3 c. honey
  • Optional toppings: sliced green onions, chopped cilantro, crushed peanuts, toasted seasme seeds

WHAT YOU DO:

  • Cook noodles according to instructions on package then drain.
  • While noodles are boiling heat the oils and crushed red pepper in a pan.
  • Strain out pepper flakes, then into the oil whisk in the soy sauce and honey.
  • Pour the oil mixture into the noodles and stir to combine.
  • Refrigerate for a few hours, or until cold.
  • Before serving add toppings.

By the way, here’s one of my favorite things from Amazon Prime – an entire gallon can of soy sauce! We use it all the time for cooking, stir fry recipes, rice, etc.

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious! (4)

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!

 

Looking for a low-carb, healthier option? Here’s an un-noodle recipe I made using zucchini ribbons: Zoodles!