Sara's Spaghetti Squash

I got this recipe from a friend- it's a hearty meal that substitutes spaghetti pasta for squash.  I added more vegetables to this version for extra flavor.  The recipe makes a ton- serves four to six people, or two with a lot of leftovers.

Ingredients:
1 spaghetti squash
2 lbs ground beef or turkey
1 red bell pepper, chopped
1/2 onion, chopped
5 cloves garlic, chopped
2 cans diced tomatoes with herbs (we used "Italian Style")
1 jar spaghetti sauce with herbs or vegetables
dried Italian herbs (basil, rosemary, etc.)
shredded cheese (optional)

Directions:
1. Poke the squash a few times with a knife or fork, then microwave for 12-15 minutes, until tender. Turn the squash every few minutes to ensure even cooking.
2. Let the squash cool, then slice open. Discard the seeds and stringy bits, and then scrape the pulp out with a fork. This creates the “spaghetti” look.
3. Cook the meat, red pepper, onion and garlic in a large pan until meat is browned. Place the mixture in a colander to drain out the extra grease.
4. Add the mixture back to the pan with tomatoes, spaghetti sauce and squash, mix well. Heat the pan for ten minutes on low, then season with Italian herbs to taste.
5. Divide between bowls and top with cheese if desired.

Pasta Shells with Sausage, Spinach and Cheese

I came across this recipe in a Redbook magazine, and thought it would be a great crowd-pleaser.  Think of it as lasagna stuffed in shell pasta, rather than layered in a casserole.  One batch will fill two 9x13 casserole pans, enough to feed four to six people.

Ingredients:
12 oz package jumbo pasta shells
2 tbsp olive oil
1/2 cup onion, chopped
1 lb ground Italian sausage
2 cloves garlic, minced
1 large egg
16 oz tub ricotta or cottage cheese
9 oz frozen spinach, thawed
1/2 cup grated Parmesan cheese
6 oz shredded cheese (Mozzarella or Cheddar Jack)
32 oz tomato sauce

Directions:
1. Bring a large pot of water to boil, add pasta shells and cook according to package directions.  Drain in a colander, rinse under cold water and set aside to dry.
2. While pasta water is boiling, heat oil in a large skillet and add onion, cook until softened.  Add sausage, breaking up into small bits, and cook until no longer pink.  Add garlic and cook for another minute.  Remove pan from heat.
3.  Combine egg and ricotta cheese in a large bowl.  Add spinach, Parmesan cheese, 4 oz of the shredded cheese, and the cooled sausage mixture.  Stir it all until well combined.
4.  Preheat oven to 350 degrees.  Spread a few spoonfuls of tomato sauce along the bottom of the pans until the bottom is covered.  Fill pasta shells with the cheese and sausage mixture, then arrange them in rows in the pans.  Spread the remaining tomato sauce over the top of the shells.  Cover the pans with foil and bake for 30 minutes.  Remove the foil, sprinkle with remaining shredded cheese, and bake for another 10 minutes.

Sausage and Veggie Stew

This is a very filling meal for cold nights, or just any night you want it. It's a good serving of veggies, too. I found a similar recipe online, and tweaked it to our tastes.  Serves four, possibly more if you serve it with French bread.  Yum!

Ingredients:
1 pound Italian sausage, thickly sliced
1 tablespoon olive oil
1/2 onion, chopped
2 carrots, chopped
2 cloves garlic, minced
1 can diced tomatoes
1 teaspoon dry basil
1 cup chopped cabbage
1 can chicken broth (low sodium if you can get it)
1/2 cup water, room temperature
1/4 teaspoon black pepper
1 can Great Northern beans (or white beans)
1 cup small shell pasta, uncooked

Directions:
1. Cook sausage with the olive oil in a large sauce pan until browned.  Add onion, carrots and garlic, cook another 5 minutes.
2.  Add tomatoes, basil, cabbage, chicken broth, water and black pepper, bring to a boil.  Simmer for 30 minutes.
3.  Add beans and pasta, simmer another 15 minutes or until pasta is cooked.  Ladle the stew into bowls and serve.

Chicken Chow Mein

This is a great way to get a bunch of vegetables in one meal.  You can use the ones listed or modify it to your tastes.  We found the chow mein noodles in the Asian food aisle at the local Albertson's.  Makes 3-4 servings.

Ingredients:
2 carrots, chopped
2 ribs of celery, chopped
1/2 onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
2 leaves fresh cabbage, chopped
1 cup sprouts
1 can water chestnuts, drained
1 small can pineapple chunks, drained
1 tablespoon vegetable oil
1 package chow mein noodles
1 lb boneless, skinless chicken breasts
1 bottle Teriyaki sauce
Garlic powder and black pepper (optional)

1. Fill a large pot with water and heat until boiling.  Cook noodles according to directions on the package, then strain and set aside.
2. Throw all veggies (and pineapple) into a large frying pan with the vegetable oil, cook until just tender.
3. Chop chicken breasts into bite-sized pieces.  Add to frying pan and cook till done.
4. Add Teriyaki sauce, garlic powder and black pepper to taste.  Remove the pan from heat, add noodles and stir.

If you like your food spicier, you can add a bit of Sriracha (chili garlic sauce, also called "Rooster Sauce").

Bowtie Shrimp in Tomato-Cream Sauce

This recipe is, honest to Phoebe, an original creation.  I made it to serve two people, but you can double or triple it if your family size is larger.  Serve with salad and garlic bread, and you'll have that Italian restaurant feel in the comfort of your own home.

Ingredients:
3 cloves garlic, minced
1/2 red bell pepper, chopped
2 tablespoons olive oil
1/2 cup white wine
1/2 pound cooked shrimp, tails removed
1 tablespoon parsley flakes
1 teaspoon black pepper
6 ounces farfalle (bowtie) pasta
12 ounces spaghetti sauce
12 ounces vodka pasta sauce
shredded parmesan cheese (optional)

Instructions:
1.  Place pot of water on stove, heat to boiling.  When pot of water starts to boil, reduce heat to medium and cook pasta according to package directions.
2.  White the pasta water is heating, place olive oil, red pepper and garlic in a large pan, cook on medium heat until veggies are tender. 
3.  Stir wine into pan, heat until simmering. 
4.  Add shrimp to pan, sprinkle parsley and black pepper on top of them. Cook the shrimp a few minutes on each side. 
5.  Add spaghetti and vodka sauces to pan, stir well and turn off heat. 
6.  When pasta has cooked, drain and add to pan, stir until well combined.  Scoop into bowls and top with parmesan cheese, if desired.

Mac n Beer Cheese

We all know that macaroni and cheese is the epitome of awesome comfort food.  But there is a way to make it even tastier, by adding one of man's greatest inventions- beer!  The equation goes something like this:

Ingredients:
1 1/2 cups macaroni noodles
2 teaspoons salt
2 tablespoons butter
1 tablespoon olive oil
3 tablespoons flour
2 cups milk
8 ounces shredded cheddar cheese
1/2 cup dark beer (I have used Newcastle and Killian's, whatever tastes good to you)
3 links of beer bratwurst (I use Johnsonville Beer Brats)
2 teaspoons ground mustard
1 teaspoon garlic powder
1 teaspoon black pepper

Instructions:
1.  Preheat oven to 350 degrees.  Fill a pot with two quarts of water and a pinch of salt, bring to a rolling boil.  Add macaroni and boil 15 minutes or until tender. Drain and set aside.
2.  Heat bratwurst in the microwave for a few minutes, until fully cooked.  Slice and cut into bite sized pieces.
3.  While pasta is cooking, melt butter and olive oil in a large saucepan.  Add flour to the pan and stir until a smooth paste forms.  Gradually add the milk while stirring the mixture.  Continue cooking until the mixture is thick and bubbly.  Add six ounces of cheese and stir until completely melted.  Remove from heat and add beer, bratwurst, mustard, garlic powder, pepper and remaining salt.  Stir until well combined.
4.  Spray a glass baking dish (9x13 or 9x9) with non-stick cooking spray.  Use the pot from earlier to combine the drained pasta and cheese sauce.  Pour the mixture into the baking dish and cover with aluminum foil.  Bake for 15 minutes, then remove foil and sprinkle the remaining 2 ounces of cheese on top.  Continue cooking for another 15 minutes.  Remove from oven and let cool for 5 minutes before serving.