Doin' Some Cookin'... Mac and Cheese with Sneaky Sweet Potato

Little Man loves mac and cheese... well... let me be clear, he loves Kraft Mac and Cheese. He is brand loyal and turns his nose up to anything else.

I can't tell you how many times we've tried mac and cheeses on kid's menus and he'll end up eating the side dish he chose instead or how many homemade versions I have tried. The kid dislikes them all.

One work night recently I decided to swing into the grocery store on the way home and decided to try another mac and cheese attempt. I came across a recipe that included sweet potato in the cheese sauce. I used to be against sneaking veggies into meals but now I'm all for it to ensure Little Man is eating a well balanced diet.

Dinner that night was the Mac and Cheese with Sneaky Sweet Potato, honey mustard glazed ham, and French style green beans.

You can definitely tell this isn't traditional mac and cheese and it's a lighter cheese sauce with a brighter orange hue that just tastes healthier.

No surprise here. Little Man did not enjoy this at all. He even claimed that on this particular night he didn't like the green beans either. Sigh.

The hunt continues but for now I'm okay with losing the mac and cheese battle and letting Kraft hold the title because deep down I love it too.

Mac and Cheese with Sneaky Sweet Potato

Adapted From: Thriving Home

Makes 8-10 Servings

Stars of the Show:

• 1 lb elbow macaroni, cooked al dente and tossed with olive oil reserving pasta water, amount  noted below- I used quinoa macaroni. Tastes like whole wheat pasta without the grainy texture. 
• 1 sweet potato, microwaved or baked until soft
• 2 cups 2% milk
• 3/4 cup reserved pasta water
• 3/4 cup plain Greek yogurt
• 1 tsp salt
• 1/4 tsp black pepper
• 4 cups grated colby-jack cheese
• 3/4 cup whole wheat panko breadcrumbs
• 2 tsp olive oil
• dried parsley

And Action:

Preheat oven to 375 degrees. Coat a 9x13 baking dish with nonstick spray. 

In a food processor add the sweet potato, milk, pasta water, yogurt, salt, and pepper and blend until smooth. 

Pour the mixture in a saucepan over medium-high heat and bring to a simmer. Whisk often to prevent the milk from burning. Turn the heat to low and slowly whisk in the cheese a little at a time. Whisk until smooth. 

Add the cooked macaroni to the saucepan and stir to combine with the cheese sauce. Transfer the macaroni to the baking dish. 

Combine the breadcrumbs, olive oil, and desired amount of parsley in a small bowl. Sprinkle over the top of the macaroni covering the dish. 

Bake for 20 minutes. Enjoy!

Freezer Meal: 

Follow steps as noted above but do not bake the macaroni. Tightly wrap the baking dish making sure it's freezer safe. When ready to eat, thaw in the fridge overnight. Baked as directed. Enjoy!

Doin' Some Cookin'... Zucchini Noodles Aglio et Olio

To even compare this dish to one of my favorite Italian pastas is a real stretch. Pasta tossed in a garlicky spicy red pepper flake oil, nothing beats it's taste or simplicity.

Instead, these zucchini "noodles" make a nice side dish or light lunch option. I'm also convinced that I need to purchase a spiralizer now because I didn't have the guilt I normally feel after polishing off a bowl of traditional noodles agilo et olio. Feels good to load up on veggies.

P.S. - Make sure you dry your zucchini noodles or you'll end up with watery zucchini. Wish I would have read that tidbit before hand. Still delicious though.

I had this a side dish with some crispy halibut for dinner which made for an easy week night meal.

For more Paleo recipes check out the book, Well Fed: Paleo Recipes for People Who Love to Eat. That is where this recipe originally comes from.

Zucchini Noodles Aglio et Olio

Adapted From: PopSugar Fitness

Makes 2 Servings

Stars of the Show:

• 1/2 tsp coconut oil
• sea salt, to taste
• 1 tbsp almond flour
• 4 large zucchinis, julienned with a peeler - I don't have a fancy gadget and had to cut them with a knife. 
• 1 tbsp olive oil
• garlic powder, to taste
• 1/2 tsp red pepper flakes
• dried parsley, to taste
• 1/4 tsp ground black pepper

And Action:

Heat a large skillet over medium-high heat, about 2 minutes. Add the coconut oil and once melted add the almond flour and sea salt.

Stir often with a wooden spoon, until toasty brown, about 1 1/2 minutes. Remove crumbs from the pan and set aside as a garnish.

In the skillet add the zucchini and sauté for two minutes. Turn heat to low.

Add olive oil, garlic, and red pepper flakes, stir to coat well.

Turn off the heat and add parsley, salt, and black pepper. Sprinkle with almond flour crumbs before serving. Enjoy!

Doin' Some Cookin'... Creamy Sundried Tomato and Chicken Sausage Pasta

Happy Hump Day!

Today just dragged on and coming off of a high from my recent trip to Las Vegas makes it less tolerable. I returned home on Monday afternoon and it's only Wednesday. That didn't last long. I've lost my mojo. Do people still say that or even still remember Austin Powers to understand the reference? Oh well, too tired to care.

After a tiring day at work this pasta dish is easy to make and oh so tasty. The sauce tastes creamy and without dairy. You can feel better about eating this.

Because I was feeding Little Man as well I opted for sundried tomato basil chicken sausages but if you and your littles can handle spice then I would go for a spicy chicken sausage for another flavor layer. Little Man had zero complaints about this meal.

It's been almost two months since I've made a pasta dish and this was worth the wait.

Creamy Sundried Tomato and Chicken Sausage Pasta

Adapted From: Heather Christo

Makes 4 Servings

Stars of the Show:

• 1 pound penne pasta
• 1/2 tbsp olive oil
• 4 sundried Tomato Basil Chicken Sausages, cut into thin slices
  
• 1 tbsp onion powder
• garlic powder, to taste
• 3 tbsp sundried tomatoes, chopped
• 1 cup chicken broth
• 1/3 cup coconut cream
• sea salt, to taste
• dried basil, to taste

And Action:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and rinse with cold water and set aside.

While the pasta is cooking heat the oil in a medium skillet over medium heat and add the sausages. Fry the sausages until crispy and golden on the outside, about 3-4 minutes. 

Add the onion powder, garlic, and sundried tomatoes, sprinkle with salt. Add the chicken broth and simmer another 2 minutes. Whisk in the coconut cream until well combined and add more salt if desired. 

Add the drained pasta into the pan with the sauce and stir to combine, cooking for another minute or two. Add the basil and toss well. Enjoy!

Doin' Some Cookin'... Chicken Linguine Carbonara

A holiday dinner the night before a Sunday morning weigh in is a tough one for me. Especially when the dish I have in mind is carb and fat heavy. But not this time. I healthified this dish as best able.  

Pasta carbonara is a rich Italian pasta that is made with bacon, eggs, and loads of cheese. To help clean up this dish's act while not compromising on flavor I made a few subtle substitutions. Swapping bacon for Canadian bacon, using one egg, and only a smallish mound of cheese. To make this even healthier I used whole wheat pasta but you could also use zucchini noodles too if that's your thing. The best part, aside from the healthier version is this takes less than 30 minutes to prepare. 

If you are like me and you love a themed dinner... light some candles at the coffee table for ambiance, set Netflix to the movie Heartburn, cozy up with a bowl of this pasta and watch as (spoiler alert!) the couple enjoy pasta carbonara on their first date. 

And for dessert... You can feel better about following up a bowl of pasta with root beer floats for your little Valentine by substituting diet root beer and fat free vanilla ice cream... Be sure to keep it full fat for the little ones, they deserve the treat.

Chicken Linguine Carbonara

Adapted From: MyRecipes.com

Makes 2 Servings

Stars of the Show:

• 4 oz uncooked whole wheat linguine
• 1/2 cup lowfat milk
• 3 tbsp grated parmesan cheese
• dried parsley, to taste
• 1/8 tsp salt
• 1/8 tsp black pepper
• cooking spray
• 1/3 cup Canadian bacon, chopped
• 1 tbsp onion powder
• 1/4 tsp red pepper flakes
• 1 garlic clove, minced
• 1 egg
• 1/2 cup frozen peas
• 6 oz cooked chicken breast
• 1 broccoli crown, stems removed and cut into bite size pieces
• 1 tbsp olive oil

And Action:

Preheat oven to 450 degrees. Lay broccoli on a baking sheet and toss with 1 tbsp olive oil. Bake for 10 minutes while the pasta is cooking. Stir to turn the broccoli and bake 10 more minutes.

Cook pasta according to package to directions, omitting the salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup of the cooking liquid.

Combine milk, parmesan cheese, parsley, onion powder, red pepper flakes, salt and pepper in a small bowl and whisk, set aside.

Heat a nonstick skillet over medium- high heat coated with the cooking spray. Add the Canadian bacon and saute until browned, about 3 minutes. Add the chicken and heat until warmed through. Add the garlic and reduce the heat to medium low. Add the milk mixture and pasta to the pan. Toss gently to coat. 

Place egg in a small bowl and whisk. Add the frozen peas to the pasta. Gradually add the 1/4 cup of the cooking liquid. Tempering the egg will keep the sauce creamy and prevent it from curdling. Gradually add the egg mixture to the pan stirring constantly, cook for 4 minutes or until the sauce is thick and creamy. 

Doin' Some Cookin'... Rigatoni with Pumpkin, Sausage, and Spinach

It's the tail end of Fall and I'm just now jumping on the pumpkin bandwagon. Remember that Pumpkin Spice Latte I made recently? 

Monday night I needed a recipe that was quick, easy and perfect for Game Night and great for hungry tummies. I also had a can of pumpkin puree that was about to expire and no idea what to do with it. 

I follow the blog, The Larson Lingo, and was excited when an Internet search returned her blog with this recipe. I had everything on hand except the cheese and mushrooms. I also did not have the time to bake this dish another 25 minutes since it was already a late night and well past Little Man's bedtime, so I adapted it and just used it as inspiration.

This dish was delicious and the pumpkin cream sauce was lick-the-bowl worthy. I didn't mention to Little Man what was in this pasta dish so score one for this mom in tricking her kid into eating his veggies. 

The only thing that would have made this dish even better would have been a Blue Moon Pumpkin Ale, or two.

Using the entire box of pasta will yield plenty of leftovers. I froze about half of this dish for easy weeknight meals on those work nights when I can come up with a hundred excuses not to cook. 

Rigatoni with Pumpkin, Sausage, and Spinach

Adapted From: The Larson Lingo

Makes 8 Servings

Stars of the Show:

• 1 (1 lb) box rigatoni
• 1 lb ground mild Italian sausage
• 1 15 oz can pumpkin puree
• 4 handfuls of fresh spinach
• 1 tbsp onion powder
• 2 tsp garlic powder
• 1 tsp salt
• 1 tsp cayenne pepper
• 1 12  oz can evaporated milk

And Action:

Cook pasta according to package directions. 

Cook sausage and season with onion powder. 

After sausage is fully cooked, remove the sausage from the pan and set aside. In the same pan, over medium heat add the can of pumpkin, garlic powder, salt and cayenne pepper. 

Stir well to incorporate.

Then add the can of evaporated milk.

Stir until smooth, 2-3 minutes, or until mixture begins to thicken slightly. 

Add the sausage back to the pan. Stir and cook for another 2-3 minutes.

Mix in the pasta and spinach making sure to toss ingredients together to coat well.  Enjoy!

Doin' Some Cookin'... Tuna Puttanesca with Penne

There are certain ingredients I gravitate towards. Capers and kalamata olives are a few of those ingredients, however, Little Man does not share the same tastes as me so I tend to save recipes I want to try that I know Little Man won't enjoy until the weekend for a mommy only lunch. He sticks to his usual, a peanut butter and jelly sandwich.

Tuna Puttanesca with Penne makes for a delicious and slightly spicy Italian lunch. I love tuna with pasta and this is one of those meals that tastes like it simmered on the stove for hours when it came together in less than 30 minutes and is a healthier pasta choice.

Tuna Puttanesca with Penne

From: Everyday with Rachael Ray

Makes 4 Servings

Stars of the Show:

• salt
• 1 lb penne 
• 1 tbsp extra virgin olive oil
• 2 (6 oz) cans of olive packed tuna, drained
• 4 garlic cloves, minced
• 1 tsp crushed red pepper flakes
• 3 tbsp capers, drained
• 1/3 cup kalamata olives, halved
• 1 (28 oz) can diced Italian tomatoes
• handful flat leaf parsley, chopped

And Action:

Bring a large pot of water to a boil. Salt the water, add the penne, and cook according to package directions. Drain. 

While the pasta is working, heat a deep skillet with the olive oil. Add the tuna, flaking it with a wooden spoon. Add the garlic and pepper flakes and cook for 3-4 minutes. Stir in the capers and olives and heat until warmed through, about 1 minute. Stir in the tomatoes and parsley, lower the heat a little and simmer for 5 minutes.

Add the pasta to the sauce and toss well to incorporate. 

Doin' Some Cooking... Farfalle with Roasted Red Pepper Garlic Sauce

A well stocked pantry is not something I ever have. In fact, making dinner most nights feels like an episode of Chopped. Trying to do my best Ted Allen impression here, "... open your baskets... Cap'n Crunch... canned tuna... and pickled horseradish..."

Imagine my surprise when I come across a recipe and have all of the ingredients on hand, let alone some odd ball item like, red curry paste or kale broccoli pesto. Yea, I'm a sucker for newly stocked items on the shelves of Whole Foods. 

Maybe to some roasted red peppers are a pantry staple. If I had them in my pantry of randomness I'm sure you'll have them in yours too to put together this easy weeknight dinner. 

Farfalle with Roasted Red Pepper Garlic Sauce

Adapted from: Debbi Does Dinner... Healthy & Low Calorie 

Makes 2 Servings

Stars of the Show:

• 2 cups dry pasta of choice
• 1 cup roasted red peppers, rough chopped
• 1 tbsp minced garlic
• pizza seasoning or Italian seasoning
• fresh basil leaves, to taste
• 1 tbsp olive oil

And Action:

Cook pasta according to package directions. While pasta cooks, heat olive oil in skillet over medium heat. Add roasted red peppers, garlic, and pizza seasoning. Cook until heated through then add basil leaves.

Once pasta is done cooking, drain, and serve the red pepper garlic sauce over the noodles.