Quick Garlic Alfredo Sauce

This is a great quick alfredo sauce.  We love to serve this with pasta, kielbasa sausage and steamed or sautéed veggies.  Sometimes we also mix it with marinara to make a pink sauce.  Adapted from Mel's Kitchen Cafe.

INGREDIENTS:

2 tablespoons butter

3 cloves garlic, finely minced or pressed through a garlic press

4 ounces cream cheese, softened and cut into 6 pieces (see note)

1 cup milk (see note)

3 ounces Parmesan cheese, grated (about 1 cup)

1/2 teaspoon ground black pepper

1/2 teaspoon salt, more to taste, if needed

DIRECTIONS:

In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn.

Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste.

Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency.

Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over hot, cooked noodles.  Makes 2 cups of sauce.

NOTES:

1% milk in this sauce and it works great for our tastes. Also, you can use regular or low-fat cream cheese. The low-fat cream cheese gives it a slightly, very slightly grainy texture, the full-fat cream cheese offers a very creamy texture.

Creamy Alfredo Sauce

Notes:  I use skim or 1% milk in this sauce and it works. Also, I use low-fat cream cheese. To make a richer creamier version you can use full-fat cream cheese and/or some whole milk.  Makes about 2 cups of sauce (enough for 1 box of pasta).

INGREDIENTS

2 tablespoons butter

1-2 cloves garlic, finely minced or pressed through a garlic press

4 ounces cream cheese, softened and cut into 8 pieces

1 cup milk

3 ounces Parmesan cheese, grated (about 1 cup)

1/2 teaspoon ground black pepper

1/2 teaspoon salt, more to taste, if needed

DIRECTIONS

In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 30 seconds, stirring constantly, taking care not to let the garlic burn. Add the cream cheese,  whisking until smooth.  Note: It may look lump at first, but keep stirring for a couple of minutes and it will turn into a a smooth, creamy paste. Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt until cheese is melted and the sauce is your desired consistency. Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over hot, cooked noodles.   We prefer whole wheat penne.  Tastes great with sautéed zucchini and chicken (either grilled chicken or leftover rostisserie chicken).

Slightly adapted from Mel's Kitchen Cafe.  I decreased the garlic and garlic cooking time and added a few other preferences like serve with whole wheat penne.

Mock Lasagna

I can't believe I haven't posted this recipe.  This is a classic in my family.  My mom always made it and now it's a favorite of my kids.

Ingredients

•           ½ lb. to 1 lb. of ground beef*

•           16-20 ounces of spaghetti sauce (1 jar)

•           2 cups of dry whole-wheat macaroni or penne

•           12 oz. Cottage cheese

•           1-2 cups grated sharp cheddar cheese

  

1.  Cook macaroni and set aside. 

2.  Brown ground beef* (add onion if desired). Then add the spaghetti sauce to make a meat sauce.

3.  Layer in a glass 9x13 dish:  macaroni, cottage cheese, cheddar cheese, meat sauce.  Repeat.

4.  Bake at 350˚F for 30 minutes uncovered.  

*Lately I always add 1/4 cup cracked wheat to every one pound of ground beef I cook.  I just add it with the onions as the meat is browning.  It makes the dish a bit healthier and one pound of meat feeds our family for twice as many meals.

This dish freezes well.  Just cover with foil and freeze.  Thaw at least 24 hours before baking if possible.  If it is still a little frozen when you put it in the oven you may have to increase baking time. 

Angel Hair Pasta

From Wendy Jones and good 'ole recipe swap. One of my all-time favorite quick dinners (about 15 minutes start to finish), and with almost all essentially shelf-stable ingredients...fresh basil and mozzarella really do add to it. Serves: 3-4

Ingredients
• 2 cloves of garlic, minced
• 1 can 14.5 oz of Italian-style diced tomatoes
• ½ t oregano
• ½ cup shredded mozzarella
• 1 T fresh basil, chopped
• Salt and freshly-ground pepper
• Angel hair pasta

1. Heat a little olive oil in a medium sized pan over medium heat. Add garlic and cook, stirring, until fragrant.
2. Add can of tomatoes (do not drain), breaking up larger chunks into smaller pieces. Stir in oregano, basil, salt and pepper. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened.
3. Meanwhile cook the angel hair pasta according to package directions. Drain well.
4. Serve tomato sauce on top of pasta. Garnish with mozzarella. Great with a green salad and garlic bread.

Baked Manicotti

This really is an amazing recipe. It's innovative because it uses no bake lasagna noodles to roll up the cheesy yummy filling instead of trying to stuff the tricky manicotti tubes. The homemade tomato sauce is amazing.  We love it so much that we have also used it for plain spaghetti or on pizza.   Serves 6 to 8 Adapted from America’s Test Kitchen and My Kitchen Cafe.

INGREDIENTS
Tomato Sauce
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil

Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh basil (I usually use 1/2 teaspoon dried basil)
16 no-boil lasagna noodles (I use the Barilla brand – apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)

Adjust oven rack to middle position and heat oven to 375 degrees.

Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.

In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.

To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.