2014 - 52 in 52 #6 - Creamy Spinach and Sausage Pasta

I am always on the look out for easy dinners.  Both my husband and I work full time jobs.  Plus I have my insane commute which takes me at least an hour and a half to get home in the evenings.  Needless to say by the time I get home I am normally less than excited about cooking a bit fancy meal.  I need something easy to prepare and easy to clean up so we are not up half the night scrubbing pans.  If I can find one pot meals, even better! 

 

I first found this recipe(link) when I was looking for new meals per my husband’s request for this month.  It has all of the ingredients to make an awesome dish – cheese, pasta, and sausage. 

 

I have never pan fried a smoked sausage like that before and I had no idea how much grease was actually produced.  You will need to know that ahead of time and make sure that you dispose of that properly.  Please don’t dump it down the sink.  I laid down several super thick napkins and drained the sausage on those before I added the onions. 

 

This recipe was simple to make with very simple ingredients and it turned out awesome!  Both my husband and our eldest daughter remarked at how good it was while they were eating.  My husband even requested for us to make this again, which is a step in the right direction.  I was apprehensive when reading through the ingredients about how the dish was going to turn out with the Rotel and spinach together but it was actually an awesome taste.  We added some pepper jack cheese to ours and the spice level was awesome.  It was a bit spicy but overall not too much so that your mouth was on fire.  The sauce was creamy and the dish overall had just the right amount of seasoning and heat.  The spinach added an extra flavor that really balanced out the entire dish.  We will definitely be making this again!

 

Creamy Spinach and Sausage Pasta

Prep time: 10 mins

Cook time: 20 mins

 

Ingredients:

1 Tbsp olive oil

1 package smoke sausage – we used a kielbasa

1 medium onion, diced

1 can diced tomatoes and green chiles

2 cups chicken broth

8 ounces pasta – we used egg noodles

3 cups spinach, chopped

4 ounces Monterrey jack cheese, shredded

2 ounces pepper jack cheese, shredded

 

Instructions:

 

In a high sided skillet, cook sausage in olive oil until browned over medium high heat.  Drain off excess grease.  Add onions and cook until onions are softened (approx. 6 minutes).  Add diced tomatoes and green chiles and chicken broth.  Use spatula to scrape up all browned bits from the bottom of the pan.  This is your flavor and you don’t want to lose this!  Bring mixture to a boil.  Add pasta and return to a boil.  Once liquid has reached a boil, ensure that all noodles are at least partially submerged, and cover with a lid.  At this point you should reduce your heat so the liquid remains at a simmer.  Simmer for 10 minutes stirring occasionally to ensure that nothing sticks.  After 10 minutes, add cheese, cover with the lid and heat until cheese is melted. 

Enjoy!

 

Chewy M&M Cookie Bars

 

One of my long standing vices and guilty pleasures is to watch cooking shows.  When we subscribed to cable, I would watch the Food Network, the Cooking channel, etc.  Now that we have Netflix and Hulu for TV, I don’t have access to those channels.  I was originally sad but then I realized that there are a million different little cooking shows on YouTube.  Some vloggers are making a living at posting recipe videos on YouTube, which is amazing.  Two of my favorites are definitely Laura Vitale www.laurainthekitchen.com and Divas Can Cook www.divascancook.com.  These two ladies are awesome and really have taught me a lot about cooking different foods and recipes that I wouldn’t normally have tried. 

 

When I was trying to prepare for Silas’s birthday party, I was brainstorming about what kind of cookie would look cute with his monster theme.  I will freely admit that I am not a cookie or a cake decorator, so I am not trying to look professional with it.  I am just trying to fix something that will look cute and go with the theme.  That week Monique from Divas Can Cook posted a recipe video for her M&M Cookie Bars and I knew that I had found it.  I was using basic standard rainbow hued colors for his party, so M&M’s were the perfect complement to that, plus they would be good for little hands since we had a number of children coming to his party. 

 

I watched the video a few times and then sought out the actual recipe on her website.  Because it was right after Christmas and I went crazy baking this year, I had all the necessary ingredients on hand.  They were really easy to make and tasted awesome.  They were soft and chewy and sweet.  We got numerous compliments on them and the biggest compliment of all was that all of them were gone before the party was over.  I will definitely be making this again!  The dough, itself, is delicious and very customizable.   You could easily alter this recipe as well to include chocolate chips, different flavors of candies, like Reece’s candies, etc. 

 

M&M Cookie Bars

Prep time: 10 mins

Cook time: 40 mins

 

Ingredients:

2 ¼ cups flour

½ tsp salt

½ tsp baking soda

12 Tbsp butter, melted

1 cup brown sugar

½ cup white sugar

1 egg

1 egg yolk

2 tsp vanilla

1 ½ cups M&M’s

 

Instructions:

Preheat oven to 330 degrees F.   Line a 13x9 pan with parchment paper.  Combine flour, salt and baking soda in a small bowl and set aside.  Cream together melted butter and sugars.  I used a wire whisk for this but you could easily use a stand mixer, if necessary.  Stir in egg and egg yolk until well combined.  Stir in vanilla extract.  Combine flour mixture and butter mixture just until combined.  Be careful not to overmix or your cookies will become tough.  Add in 1 cup of M&M candies.  Pour dough into parchment lined pan and press down with clean hands until an even layer is achieved.  Work quickly as butter will make dough sticky with the heat of your hands.  Press remaining candy into the top of your cookie bar.  Bake for 40 minutes or until edges are set and a toothpick in the middle comes out clean.  (The original recipe calls for 25-30 minutes of bake time, but my cookie was REALLY underdone at that time.  Your oven may cook differently, so be aware.)  Immediately remove from pan and allow to cool completely.  Cut into squares. 

 

Enjoy!

January-February Meal Plan

We are stuck in a rut.  I am in a cooking funk where I feel burnt out on cooking anything and the last few months our meal plans have been so similar (my fault) that I am not interested in cooking any of the things that I have planned.  My husband pointed out the other day that he was tired of the same meals that we had been having for months on end.  I was determined that our January-February meal plan was going to be different and contain some new foods or meals that we have never tried before. 

 

My husband has been ‘shopping’ for new recipes on Pinterest lately and I am always looking on Pinterest for new food to try, so we have a plethora of options to choose from.  After looking through our boards I found a list of recipes that I am pretty excited to try.  Some are basics with different ingredients and same are meals that I would have never even looked at twice before.   

 

As a reminder, I do my monthly shopping trips during the middle of the month, so the items that I bought this weekend will last through the last part of January and the first half of February. 

 

My first step when I meal plan is to actually figure out how many dinners we will be eating and needing to cook for.  I normally subtract a few from the total for eating out or eating leftovers, and this time I planned less because I know that we will be out of town for at least one day.  I also purposely planned fewer meals because I know that several times during the month we will need quick meals like sandwiches or something in our freezer.  I planned for 20 meals this month and 11 of them will be new meals that we have never made before.   I will post recipes for the new meals.  I don’t assign a certain day to a certain menu, but I do plan certain dinners towards the beginning of the month when I have certain produce or in a certain order, like I know that we will have chili after we make pinto beans, because we use the leftover pinto beans in the chili.    

 

1.       Cheesey Tater Tot Casserole

2.       Baked Mexican Stuffed Shells

3.       Pizza Casserole

4.       Chicken Pot Pie

5.       Quinoa Chili

6.       Slow Cooker Red Beans and Rice

7.       Baked Gnocci with tomato, bacon and cheese

8.       Creamy spinach and sausage pasta

9.       Baked Ravioli

10.   Tortellini bake

11.   Lasagna – double for freezer

12.   Chicken fried rice

13.   Meatloaf with mashed potatoes and veg

14.   Broccoli cheese rice

15.   Grilled chicken and steak, pasta side dish, veg

16.   Stuffed pepper casserole

17.   Pinto beans and cornbread

18.   Chili

19.   Pulled pork, rice side dish, veg

20.   Jalapeno popper chicken, pasta side dish, veg

 

After I decide what meals that I am going to make for the month, I go back to the recipes and write down everything that I need to make those recipes.  Even if I think that we have the ingredient in the cabinet, I still write it down.  The last thing that I want to have to do is run to the store by surprise on a week night to grab an ingredient that I thought I had but didn’t.  Once I have the list of all of the ingredients, I go to my cabinets, freezer and refrigerator and decide what items I actually need.  This is where I decide if I can make substitutions, like if I know that I have black beans that are going to expire, can I substitute those for pinto beans in a certain recipe, etc.  This is also where I would write down the staple items that I need to buy like cereal, eggs, milk, bread, cooking spray, etc. 

 

Because I shop mainly at one store, this is where I go back for the final time and organize my list by location in the store.  I know that certain items are on certain aisles in any Aldi, so I group those items together.  It is a regular occurrence for me to forget a pen when I grocery shop and so being able to quickly tick items off of the list is much easier when they are in order.   

 

 

This weekend I bought the bulk of our monthly groceries at Aldi and spent $175.68.  This month we were actually well stocked already with foods that the kids are interested in eating for lunches, like lunch meat, chicken nuggets, waffles, etc., so I didn’t have to buy much of that.  I still have three items to buy at a different grocery store that will be purchased separately and then our weekly milk trips.   






 

Aldi
1/19/2014
Item	Quantity	Price (each)	Price
Milk	5	$2.29	$11.45
White Onions	3lbs	$1.69	$1.69
Red Onions	3lbs	$1.79	$1.79
Potatoes	10lbs	$2.99	$2.99
Spaghetti sauce	4	$1.19	$4.76
Frozen chicken breasts	5lbs	$6.49	$6.49
Ground Beef 90/10 2.5lbs	2	$8.73	$17.46
Tater tots	1	$1.89	$1.89
Colby Jack cheese 1lb	6	$1.79	$10.74
Mozzarella 1lb	4	$1.79	$7.16
Monterrey Jack 1lb	1	$1.79	$1.79
Spaghetti rings	3	$0.59	$1.77
Canola spray	3	$1.39	$4.17
Rice side dish	2	$0.79	$1.58
Jiffy cornbread mix	2	$0.52	$1.04
Frozen egg rolls	1	$2.49	$2.49
Pasta side dish	2	$0.79	$1.58
Ricotta	2	$1.79	$3.58
Nutrigrain bars	2	$1.89	$3.78
Bacon	1	$6.29	$6.29
Ranch dressing	2	$1.39	$2.78
Cheddar 1lb	2	$1.79	$3.58
Cream of chicken soup	4	$0.59	$2.36
Peanut butter	1	$3.49	$3.49
Kielbasa	2	$2.29	$4.58
Frozen ravioli	1	$3.99	$3.99
Elbow macaroni noodles	1	$1.49	$1.49
Diced tomatoes & green chiles	1	$0.59	$0.59
Tomato sauce	3	$0.25	$0.75
Tomato paste	1	$0.39	$0.39
Diced Tomatoes	3	$0.59	$1.77
Cream cheese	2	$1.29	$2.58
Lasagna noodles	2	$1.49	$2.98
Rice	3lbs	$1.59	$1.59
Green bell peppers	1	$1.39	$1.39
Jalapenos	2lbs	$0.89	$0.89
Diced green chiles	3	$0.69	$2.07
Mustard	1	$0.89	$0.89
Avocado	2	$0.49	$0.98
Turkey pepperoni	1	$2.79	$2.79
American cheese slices	1	$1.99	$1.99
Frozen peas	1	$0.95	$0.95
Ketchup	1	$1.49	$1.49
Kidney beans	2	$0.59	$1.18
Black beans	2	$0.59	$1.18
Corn - can	3	$0.49	$1.47
green beans - can	3	$0.49	$1.47
Celery	1	$1.19	$1.19
Cottage cheese	1	$2.29	$2.29
Butter	2	$2.29	$4.58
Belvita	3	$2.49	$7.47
Sour cream	2	$0.49	$0.98
Eggs -dozen	3	$1.39	$4.17
Spinach	1	$1.79	$1.79
limes	2	$0.10	$0.20
Chicken broth - box	2	$1.49	$2.98
Refrigerated pie crusts	1	$1.89	$1.89
Grape tomatoes	1	$1.99	$1.99
			$175.68