Amazing! Love this.

Prosciutto, Spinach, and Pasta Casserole
Prep: 25 minutes
Cook: 25 minutes

Ingredients

* 2-2/3 cups dried bow ties, penne, or ziti (8 ounces)
* 2 medium onions, cut into thin wedges, or 5 medium leeks, sliced
* 2 cloves garlic, minced
* 1 tablespoon butter or margarine
* 1/4 cup all-purpose flour
* 1/2 teaspoon anise seeds, crushed
* 1-3/4 cups milk
* 1-1/2 cups chicken broth
* 1/4 cup grated Parmesan cheese
* 1 10-ounce package frozen chopped spinach, thawed and well drained
* 2 ounces prosciutto, cut into thin bite-size strips
* 1 medium tomato, seeded and chopped

I didn't use any of the anise seeds. I didn't have the prosciutto so I used lunch meet instead. It tasted fine. I also sprinkled some parmesan on the top once it was in the pan ready to eat. It was so so good.

Directions

1. Cook pasta according to the package directions. Drain; rinse pasta with cold water. Drain again.

2. In a large saucepan cook onion and garlic, covered, in hot butter about 5 minutes or until onion is tender, stirring occasionally. Stir in flour and anise seeds. Add the milk and chicken broth all at once. Cook and stir until slightly thickened and bubbly. Stir in Parmesan cheese. Stir in the cooked pasta, spinach, and prosciutto. Spoon the mixture into a 2-quart casserole.

3. Bake, covered, in a 350°F oven for 25 to 30 minutes or until heated through. Let stand about 5 minutes. To serve, stir gently and top with chopped tomato.

4. Makes 6 servings (It makes more than 6 servings)
Nutrition Facts

* Calories 288,
* Total Fat (g) 7,
* Saturated Fat (g) 3,
* Monounsaturated Fat (g) 2,
* Polyunsaturated Fat (g) 1,
* Cholesterol (mg) 21,
* Sodium (mg) 627,
* Carbohydrate (g) 42,
* Total Sugar (g) 6,
* Fiber (g) 3,
* Protein (g) 15,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 20,
* Calcium (DV%) 23,
* Iron (DV%) 14,
* Starch (d.e.) 2.5,
* Vegetables (d.e.) 1,
* Medium-fat Meat (d.e.) .5,
* Percent Daily Values are based on a 2,000 calorie diet

Where have I been?

I know, I know. I started this blog and then left you all high and dry. Luckily Jackie has filled in a bit. Somehow a combination of pregnancy and summer heat has taken away any and all desire for cooking. However, in hopes of jump starting my cooking/healthy(ier) eating, I am going to make menus again, post them, and try to stick with them. Here goes!

Monday: Spaghetti, Salad, Fruit
Tuesday: Taco Salad, Fruit
Wednesday: BBQ Chicken Sandwiches (Crock pot Chicken for the two chicken dinners), Salad
Thursday: Beef w/Broccoli
Friday: Annelisa's Chicken Enchiladas, Salad
Saturday: Leftovers
Sunday: Navajo Tacos (Ground Turkey)

Also, here's a very yummy recipe for Shrimp Kabobs I found on Cooks.com My husband loved it and so did a few guests who don't usually care for shrimp. Wahoo! Oh, and I added zucchini to the list of veggies on the skewers.
http://www.cooks.com/rec/view/0,1745,154174-234204,00.html

This is for Meagan

Meagan-I know your latest craving has been Mac and Cheese. I thought you would enjoy spicing things up a bit. I had to post this recipe for you.

Chicken Mac and Cheese
Makes: 6 servings
Prep: 40 minutes
Bake: 20 minutes

Ingredients

* 1 pound skinless, boneless, chicken breast halves
* 1 to 2 teaspoon dried Italian seasoning, crushed
* Salt and ground black pepper
* 1 tablespoon olive oil
* 8 ounces dried mostaccioli, ziti, or penne pasta
* 1 medium onion, chopped (1/2 cup)
* 2 cloves garlic, minced
* 3 tablespoons butter
* 3 tablespoons all-purpose flour
* 2 tablespoons tomato paste
* 3 cups milk
* 8 ounces smoked cheddar, Gruyere, or Swiss cheese, shredded (2 cups)
* Salt and ground black pepper
* 2 cups soft sourdough or French bread crumbs
* 2 ounces finely shredded Parmesan or Romano cheese (1/2 cup)
* 3 tablespoons butter, melted

Directions

1. Preheat oven to 350 degree F. Cut chicken into bite-sized pieces. In a large skillet cook chicken, Italian or desired seasoning blend, salt, and pepper in hot oil over medium heat until chicken is no longer pink.* Remove chicken from skillet; set aside.

2. In a large pot or kettle cook pasta according to package directions until just tender. Drain; return pasta to pot.

3. Meanwhile, in the same skillet in which chicken was cooked, cook onion and garlic in 3 tablespoons hot butter over medium heat until tender. Stir in flour until well combined. Stir in tomato paste. Add milk. Cook and stir until mixture is thickened and bubbly; reduce heat. Add the shredded cheese. Stir until cheese is almost melted. Remove from heat. Season to taste with salt and pepper. Add sauce and chicken to cooked pasta in pot; stir to coat. Spoon mixture into a 2-quart square or rectangular baking dish.

4. Preheat oven to 350 degrees F. In a small bowl stir together bread crumbs, Parmesan cheese, and 3 tablespoons melted butter. Sprinkle crumb mixture over pasta mixture. Bake, uncovered, for 20 to 25 minutes or until crumb mixture is golden and edges are bubbly. Let stand 10 minutes before serving. Makes 6 servings.

Cooking Club Directions: Prepare casserole as above for each member, except divide the bread crumb mixture into small resealable plastic bags or moisture- and vapor-proof plastic freezer bags. Do not bake. Cover pans with foil to refrigerate, or wrap with moisture- and vapor-proof wrap to freeze. Refrigerate up to 24 hours or freeze casserole and bread crumb mixture up to 1 month.

Test Kitchen Tip: Use a blender or food processor to make soft breadcrumbs. About 1-1/2 ounces of break makes 1 cup of crumbs.

Reheating and Serving: < Thaw casserole, if frozen, and bread crumb mixture in refrigerator overnight. Bake refrigerated or thawed casserole, covered with foil, in a 350 degrees F oven for 20 minutes. Uncover and top with bread crumb mixture. Bake, uncovered, for 35 to 40 minutes more or until crumb mixture is golden and edges are bubbly. Let stand 10 minutes before serving.
Nutrition Facts

* Servings Per Recipe 6 servings
* Calories 675,
* Total Fat (g) 34,
* Saturated Fat (g) 18,
* Monounsaturated Fat (g) 12,
* Polyunsaturated Fat (g) 2,
* Cholesterol (mg) 132,
* Sodium (mg) 771,
* Carbohydrate (g) 49,
* Total Sugar (g) 8,
* Fiber (g) 1,
* Protein (g) 42,
* Vitamin C (DV%) 4,
* Calcium (DV%) 55,
* Iron (DV%) 16,
* Percent Daily Values are based on a 2,000 calorie diet

I am now using this blog as a wish list of recipes I want to try. This summer I am trying out one new recipe a week. While I'm at work I have plenty of time to look at recipes that look like they would work. I'm going to post the recipe and then tell you how it goes once I actually make them. This is also nice because it will be like having a cook book online. Here is the recipe I want to try next.


Lemon-Blackberry Mini Tarts
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Makes: 4 servings
Prep: 20 minutes
Chill: 2 hours
Bake: 10 minutes
Cool: 30 minutes
Stand: 30 minutes

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Lemon-Blackberry Mini Tarts
Ingredients

* 1/2 of a 15-ounce package folded refrigerated unbaked piecrust (1 crust)
* 1/2 of an 8-ounce package cream cheese, softened
* 1/4 cup purchased lemon curd
* 1 cup fresh blackberries
* 2 tablespoons seedless blackberry spreadable fruit
* 2 teaspoons lemon juice
* 4 mint sprigs
* Powdered sugar

Directions

1. Let piecrust stand at room temperature 15 minutes. Preheat oven to 400 degree F. Unfold piecrust. Cut four 4-1/2- to 5-inch rounds from piecrust. Press rounds firmly into bottom and up sides of four 3-1/2- to 4-inch individual tart pans with removable bottoms. Trim crusts even with top of pans. Prick bottoms of each crust several times with tines of a fork. Place pans on a baking sheet. Bake for 10 to 12 minutes or until golden. Cool completely on wire rack.

2. In a small mixing bowl beat cream cheese and lemon curd with an electric mixer on medium speed until smooth. Divide filling among pastry shells, spreading evenly. Cover; refrigerate 2 hours or until well chilled.

3. Before serving, remove from pans; arrange tarts on plates. Arrange berries on each tart. Combine spreadable fruit and lemon juice; spoon over tarts. Add a mint sprig, and sift powdered sugar over tops. Makes 4 servings.
Nutrition Facts

* Servings Per Recipe 4 servings
* Calories 448,
* Total Fat (g) 25,
* Saturated Fat (g) 13,
* Monounsaturated Fat (g) 3,
* Polyunsaturated Fat (g) 0,
* Cholesterol (mg) 56,
* Sodium (mg) 299,
* Carbohydrate (g) 54,
* Total Sugar (g) 18,
* Fiber (g) 4,
* Protein (g) 3,
* Vitamin C (DV%) 15,
* Calcium (DV%) 3,
* Iron (DV%) 3,
* Percent Daily Values are based on a 2,000 calorie diet