Pumpkin Pasta

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This is a yummy pasta dish using the last of the season’s best: PUMPKIN!  And it is so easy.  This could also be a wonderful side dish on your Thanksgiving table.  Make the sauce and pour it over orzo for a rice like side dish.  Or serve it over mini shells and let the sauce get stuck inside.  This dish is kid approved with two thumbs up!  Enjoy!

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Weekly Menu 11/18–11/22

This week, I found lots of inspiration on Pinterest.  There are so many talented cooks out there and so many creative recipes.  Several inspired me and with some tweaks, I will be giving them a try this week.

Monday – Pumpkin Alfredo with Bacon (I don’t really like Mac n Cheese so I’m making an Alfredo sauce with pumpkin, but this photo inspired me.  I’ll post my recipe after it is family approved!)

Pumpkin Mac n' Cheese with Bacon

Tuesday – Baked Chicken with Apple and Brussel Sprout Salad (I plan to cook my Brussel sprouts first.)

Wednesday – Root Beer Pulled Pork and Southern Green Beans (pork in the Crock Pot!)

Quick Southern Green Beans

Thursday – Taco Pockets (My kids like tacos so much, I feel like I serve them once a week!  I have got to come up with some inventive ways to eat tacos!)

(image from Pillsbury)

Friday – Shrimp Wonton Cups

Weekly Menu 11/18–11/22

This week, I found lots of inspiration on Pinterest.  There are so many talented cooks out there and so many creative recipes.  Several inspired me and with some tweaks, I will be giving them a try this week.

Monday – Pumpkin Alfredo with Bacon (I don’t really like Mac n Cheese so I’m making an Alfredo sauce with pumpkin, but this photo inspired me.  I’ll post my recipe after it is family approved!)

Pumpkin Mac n' Cheese with Bacon

Tuesday – Baked Chicken with Apple and Brussel Sprout Salad (I plan to cook my Brussel sprouts first.)

Wednesday – Root Beer Pulled Pork and Southern Green Beans (pork in the Crock Pot!)

Quick Southern Green Beans

Thursday – Taco Pockets (My kids like tacos so much, I feel like I serve them once a week!  I have got to come up with some inventive ways to eat tacos!)

(image from Pillsbury)

Friday – Shrimp Wonton Cups

Weekly Menu 11/18–11/22

This week, I found lots of inspiration on Pinterest.  There are so many talented cooks out there and so many creative recipes.  Several inspired me and with some tweaks, I will be giving them a try this week.

Monday – Pumpkin Alfredo with Bacon (I don’t really like Mac n Cheese so I’m making an Alfredo sauce with pumpkin, but this photo inspired me.  I’ll post my recipe after it is family approved!)

Pumpkin Mac n' Cheese with Bacon

Tuesday – Baked Chicken with Apple and Brussel Sprout Salad (I plan to cook my Brussel sprouts first.)

Wednesday – Root Beer Pulled Pork and Southern Green Beans (pork in the Crock Pot!)

Quick Southern Green Beans

Thursday – Taco Pockets (My kids like tacos so much, I feel like I serve them once a week!  I have got to come up with some inventive ways to eat tacos!)

(image from Pillsbury)

Friday – Shrimp Wonton Cups

Weekly Menu 9/23–9/27

 

Monday – Creamy Mushroom and Fontina Pasta – this looks fantastic! 

Creamy Mushroom-Fontina Pasta

Tuesday – Cali Turkey Burgers – regular turkey burgers with creamy avocado and bacon wrapped in lettuce.

 

image via

Wednesday – Parmesan Honey Roast Pork in the Crock Pot with smashed garlic potatoes.  This looks so good I can’t wait to try it!

Thursday – Taco nachos!  Made with taco meat, black beans, fresh salsa and lots of gooey cheese!!!  Add some guacamole and Greek yogurt on the side.

image via

Friday – French Mussel Bisque with Crusty Bread – just watched this on Barefoot Contessa and I must try it!

Weekly Menu 9/9–9/13

I feel like Fall is in full swing.  Football is on, evenings are cool(er), and leaves are beginning to change.  I am pulling out the fall decorations and giving the house a little lift.  I want my menu to reflect that, too. 

Monday – Pasta Primavera – this version is full of squash – zucchini, yellow and butternut all make an appearance.

Tuesday – Beef Stroganoff

Wednesday – Brown Sugar Chicken with Apples in the Crock Pot – chicken thighs with a brown sugar and Dijon mustard rub slow cooked with apples in apple juice.

Thursday – Cheese Ravioli in Sage Butter – so easy it hurts.  Make Buitoni cheese raviolis according to the package.  Melt butter in a pan then add 10 fresh sage leaves that have been chopped.  Pour the butter over the cooked ravioli and sprinkle with parmesan.

Friday – It’s another baseball day so there will be dinner on the go.  Probably sandwiches. 

Weekly Menu 8/26–8/30

Today is the most gorgeous Carolina day!  Clear blue sky, perfect temperature, no humidity!  I am so content.  I’m cooking up some of my favorites to celebrate the weather.

Monday – Spinach and Ricotta Stuffed Shells

Tuesday – White Chicken Chili Tacos (chicken tacos with white beans and cilantro)

Wednesday – Pasta Bolognese

Thursday – Corn Flake Chicken with Sugar Snap Peas

Friday – Grilled Shrimp and Corn with Cucumber Salad

Weekly Menu 8/5–8/9

I have decided that my family needs more vegetables.  This is not a new realization, its just the first time I’m going to do something about it.  I am prepared for the meltdowns at the dinner table and the whining about how disgusting green foods are.  But I will be strong!

Monday – Meatless Monday with Vegetable Lasagne – layers of veggies create the noodles and lots of gooey cheese!

Tuesday – Broiled Fish with Asparagus and Hollandaise Sauce – I had dinner at a fancy pants restaurant on Friday and got something similar.  This will be my attempt to recreate it.  The kids will have homemade fish sticks.

Wednesday – Italian Pasta Salad with Sopressata

Thursday – Pretzel Crusted Chicken with Apple Spinach Salad

Friday – My son has a book club meeting so we will all go out to dinner after.  My guess I pizza.  Ugh!  I swear that I need a pizza oven in my kitchen!!

Weekly Menu 7/22–7/26

It is the last full week of July.  Time flies while you are having fun!  And the kiddos and I are on a quest to broaden their palate, so to speak.  Well, its really my quest, but they are the target.  So, these are all pretty kid friendly.  I’m hoping they actually eat this week and don’t starve themselves!  I have some pretty picky eaters.

Monday – Tuna Noodle Casserole – based on the Campbell’s version, but healthier and made creamy with Greek yogurt and “healthified” with cauliflower puree instead of so much condensed soup.

Campbell's(R) Tuna Noodle Casserole Recipe

Tuesday – Chicken Fajitas – since we love tacos so much I thought I’d try this!

Wednesday – Pasta Bolognese – This one is a favorite so I know they’ll eat at least once!

Picture of Weeknight Bolognese Recipe

Thursday – Chicken Parmesan Meatballs in Creamy Tomato Sauce

Friday – Black and Bleu Steak Salad – Steak atop a bed of arugula sprinkled with blue cheese, chopped tomato, and crispy shallots. 

Summer Veggie Pasta Bake

This is one of my favorite meals for the summer.  It incorporates lots of fresh from the garden veggies and gooey cheese.  It is definitely a crowd pleaser in my house.  This was made last week.  You can see the menu here.

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Start with all of these fantastic fresh vegetables – 1 ear of corn, 1 red bell pepper, 1 zucchini, 2 medium (or 1 large) tomato, 1 yellow squash.

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Cook the corn and cut it off the cobb.  Dice up the tomato, red bell pepper and one small onion.  Shred or julienne the zucchini and squash.  Sautée all the veggies in 1 Tbsp. of olive oil until just soft.  Cook a box of your favorite pasta (penne, rigatoni or rotini work best) and reserve some of the pasta water.

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Mix the pasta and veggies together.  Add 1/4 C. heavy cream, salt and pepper to taste and mix until the cream coats the veggies and pasta.  Add some pasta water if it needs to be thickened.  Put in an oven safe dish and top with sliced or shredded mozzarella.

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Bake at 350 degrees for about 15 minutes or until the cheese begins to bubble.  You can sprinkle each serving with parmesan cheese.

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Veggie Pasta Bake

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1 box rigatoni, penne or rotini pasta, cooked (reserve some pasta water)

1 ear of corn, cooked and cut off cobb

1 large tomato, diced

1 small sweet onion, diced

1/2 red bell pepper, diced

1 zucchini, shredded

1 yellow squash, shredded

1 clove garlic, minced

1 Tbsp. olive oil

1/4 C. heavy cream

sliced or shredded mozzarella

salt and pepper

parmesan cheese (for sprinkling)

Cook pasta according to box instructions and reserve some pasta water.  Preheat oven to 350 degrees.  In a large pan, heat olive oil over medium heat.  Add all veggies and garlic and sautée until just soft.  In an oven safe dish, mix together the pasta and veggies.  Add the cream, salt and pepper to taste, and mix until all veggies and pasta are thoroughly coated.  Add some pasta water to coat if needed.  Top with the mozzarella and bake for 15 minutes or until the cheese is nice and bubbly.  Sprinkle some parmesan on top when served.

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