Who doesn’t love mac and cheese? This version is fancied up with some lentils and veggies for a more complete version of a childhood favorite.
When it comes to macaroni and cheese, I usually gravitate towards the baked variety. Don’t get me wrong, a box of Kraft or Annie’s is pretty much always in our pantry for those desperate nights… but when I REALLY want mac and cheese, this is what I’m talking about. Ben and I can make our way through a pan of that stuff in just a few days… it’s crazy good. And now that #BabyVolde is eating more and more of my regular cooking, heaven help us. When I made that mac and cheese a few weeks ago, he gobbled it up.
While that mac and cheese will always always always be my favorite, sometimes I want mac and cheese… but with a little less cheese and a little more nutrition. Yeahhh… especially since I have a pretty non-picky-baby eater right now and I want to keep it that way. So that’s when I bring in Lentil Veggie Macaroni and Cheese. You still have your cheese and pasta… but with a little extra protein (helllllllooooo lentils) and some extra veggie power. I won’t say the lentils and veggies aren’t noticeable, but they do make this dish a bit heartier and a little healthier. I can’t wait to make it again soon–it’s absolutely delicious!
One last thing before I go… I did make this recipe into a baked mac and cheese cause that’s my favorite. #crispynoodlesforlife But if that’s not your thing, or you’re in a time crunch, you can omit the panko topping and the baking step, no problemo! Enjoy!
one year ago: Chocolate Chip Butterscotch Bars
two years ago: Butternut Squash and Mushroom Tart
three years ago: Oatmeal Fudge Bars
four years ago: Neely’s Lemon Pasta Salad
five years ago: Pineapple-Apricot Teriyaki Chicken
six years ago: Sweet and Tangy Pork Chops with Pineapple over Coconut Toasted Rice
Lentil Veggie Macaroni and Cheese
slightly adapted from The Lean Green Bean
- 8 ounces dry pasta
- 3/4 cup lentils
- 3 tablespoons butter, divided
- 2 cloves garlic, minced
- 3-4 cups mixed vegetables, diced – can be fresh or frozen, or a combination
- 5 ounces frozen spinach, defrosted – or 3 handfuls fresh baby spinach
- 2 tablespoons flour
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups milk
- 8 ounces sharp cheddar cheese, grated
- 2/3 cup panko breadcrumbs
Preheat oven to 400 degrees F. Grease a large baking dish – 9×13 inches or similar and set aside.
Prepare pasta according to package directions. Prepare lentils according to package directions.
While pasta and lentils are cooking, melt 2 tablespoons butter in a large skillet. Add garlic and saute for 30 seconds until fragrant, then stir in mixed vegetables and spinach. Saute for 5-10 minutes until softened – less for frozen vegetables and more for fresh. Sprinkle with flour, paprika, and cayenne, then stir to coat. Add milk and cheese, stirring until well combined.
Carefully fold in pasta and lentils, then transfer mixture into greased baking dish.
In a small bowl, melt remaining 1 tablespoon butter in the microwave. Toss with panko, then sprinkle panko mixture over the macaroni mixture.
Bake for 15-20 minutes until bubbly. Enjoy!
Note: If baked pasta isn’t your thing or you’re in a time crunch, just omit the panko and baking steps. It’ll be just fine without it. 🙂
Italian Wedding Soup reminds me of chicken noodle soup, hold the chicken and add the meatballs. This version has tiny turkey meatballs and is SO tasty!
I feel like every other recipe I’m making and sharing this winter has been soup! But it’s just so good this time of year so I can’t resist. 🙂 Before making this Italian Wedding Soup, I’m not sure I had ever really had it before. I just saw the recipe in a magazine and thought it would be good! Guess what? It was! Ha. Big surprise there, right?
Since I don’t have a family version or favorite restaurant version to compare this to, I can’t really say that this is the best Italian Wedding Soup of all time or anything like that. But I can say it’s incredible! And why wouldn’t it be? It really does remind me of a twist on chicken noodle soup. You have the same basic base: chicken broth, carrots, onion, celery, garlic, pasta… and then you add in some cute ‘n tiny meatballs [with a twist of lemon for some extra tasty oomp!] and some spinach. Then BOOM! You’ve got a tasty and interesting soup, hearty enough to eat alone, with some crusty bread and a side salad or a tasty sandwich. Enjoy! 🙂
one year ago: Falafel, Tzatziki, and Greek Lemon Rice
two years ago: Strawberry Chocolate Chip Cookie Bars
three years ago: Red Velvet Marshmallow Bites
four years ago: Sunrise Muffins
five years ago: Peanut Butter Chocolate Cupcakes
Italian Wedding Soup
from September/October 2014 Taste of Home
- 2 eggs, beaten
- 1/3 cup Parmesan cheese, grated
- 1/4 cup bread crumbs
- 2 tablespoons fresh parsley, minced
- 2 tablespoons milk
- 5 cloves garlic, minced
- freshly ground black pepper
- zest of 1/2 a lemon
- 1 pound ground chicken or turkey
- 2 tablespoons olive oil
- 4 carrots, chopped
- 2 small or 1 large yellow onion, diced
- 4 ribs of celery, chopped
- 6 cloves garlic, minced
- 3 quarts low-sodium chicken broth
- freshly ground black pepper
- 1 1/2 cups small pasta [like acini di pepe, orzo, or ditalini]
- 2 – 10 ounce packages fresh spinach, roughly chopped
- additional Parmesan, for serving
In a large bowl, combine all ingredients for the meatballs. Mix well–your hands are going to work best! Roll into small, 1 inch meatballs and place on a baking sheet and pop in the fridge to chill for a few minutes.
Next, begin on the soup. Heat olive oil in a large stockpot over medium heat. Add carrots and onion and cook until almost tender, about 6 minutes. Add celery and cook another 2 minutes, then add garlic and cook for another 30 seconds. Pour in chicken broth and season with pepper. Bring to a boil, then reduce heat to low. Gently drop in meatballs. Allow to cook, uncovered, for about 10 minutes. Add pasta and allow to cook for another 10-12 minutes, stirring occasionally. Cook until meatballs and pasta are fully cooked. Stir in spinach, then serve, topped with more Parmesan. Enjoy!
These adorable mini egg quiches are easy to make and full of great flavor!
This month for SRC I was assigned to the fun blog, Living the Gourmet. This blog was started by Catherine in order to pass recipes down to her children. Aww! Her daughter, Tammy, contributes recipes and son Michael does reviews and interviews for the blog. It’s truly a family affair! When I was looking through the archives, I found several tempting choices, including Feta and Jalapeno Corn Muffins, French Apple Tart, and these Mini Egg Quiches! Obviously… quiche won. 🙂
These quiche are much easier to make than the traditional variety. The “crust” is merely sandwich bread. SO smart! And the filling is totally customizable, as all good egg/quiche dishes should be. Here I stuck with Catherine’s suggestions: Parmesan, sundried tomato, garlic, and herbs. I also threw in some spinach for good measure. Ben and I enjoyed these for a light dinner with smoothies, but I think they’d also be fantastic for brunch, breakfast, or even a snack. They’re portable, tasty, and cute! What more could you ask for? Enjoy!
Mini Egg Quiches
from Living the Gourmet
- 5-6 slices soft bread, edges trimmed [I used oatmeal bread]
- 4 eggs
- 1/4 cup sundried tomatoes, chopped [I used the dried ones from Trader Joe’s]
- 1/4 cup spinach, chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup sour cream
- 1 clove garlic, minced
- 2 scallions, diced
- 1 teaspoon dried parsley [I used dill]
- 1/2 teaspoon baking powder [I accidentally left this out and they were fine]
- freshly ground black pepper
Grease 10 wells of a muffin tin with cooking spray. Preheat oven to 350 degrees F.
Flatten bread with a rolling pin or your hands, then press it into the muffin wells, using about 1/2 of a slice for each. Bake the bread for 5-7 minutes, until just crisp. Remove from oven and let cool completely.
In a medium bowl, whisk eggs. Fold in tomatoes, spinach, Parmesan, sour cream, garlic, scallions, parsley, baking powder, and pepper.
Divide the egg batter between the muffin wells. Bake for 25-30 minutes until set.
To see what my other Secret Recipe Club pals made this month, check out the links below!
An easy, flavorful minestrone soup that can be made in the crockpot. We love this soup on cold winter nights.
Growing up, I didn’t like soup at all. Minestrone soup was probably my least favorite of them all, with all its tiny vegetables, white beans, and floaty spinach. The pasta was the only good part!! And there never was enough of it. It’s not like my mom served soup all the time or anything. I just remember it being an option. A gross option. Fortunately, my tastes have matured a bit. Now, I LOVE soup. Love love love it. I frequently make a big batch on the weekend and freeze leftovers in individual containers to make the lunch packing chore easier.
In the winter, this is one of my favorite soups to make. I usually have all the ingredients on hand so making this hearty Italian in the crockpot is super simple. There are some ways to fancy it up though, if that’s your thing–you can saute the veggies, use fresh herbs instead of dried herbs, etc. But the classic crockpot cooking style of “toss it in and forget it” TOTALLY works for this recipe. The one deviation I take from that is cooking the pasta separately, to help it not soak up all the broth right away. That’s not too hard, is it? Hope not, because this is one delicious soup!! Enjoy!
two years ago: Cranberry Orange Pancakes with Cranberry Maple Syrup
four years ago: Eggless Cookie Dough
Crockpot Minestrone Soup
adapted from Skinnytaste
- 1 – 15 oz can white beans, drained and rinsed
- 6 cups/48 ounces chicken or vegetable broth, reduced sodium if possible
- 1 small chopped onion
- 3 small diced carrots
- 3 stalks celery, diced
- 2 garlic cloves, minced
- 1 – 28 oz can petite diced tomatoes
- 1 tablespoon dried parsley
- 1 1/2 teaspoons dried basil
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- Parmesan cheese rind, optional
- salt and pepper to taste
- 1 cup uncooked small pasta like ditalini or small shells
- 1 – 10 ounce package frozen spinach, defrosted with liquid squeezed out
- Parmesan cheese for garnishing
Add beans, broth, onion, carrots, celery, garlic, tomatoes, parsley, basil, and rosemary to a large crockpot. Stir and add Parmesan cheese rind, if using. Set crockpot to cook on low for 6-8 hours.
An hour before you want to eat, bring a small pot of water to boil and cook pasta according to package directions. Drain and add pasta to crock pot along with defrosted spinach. Stir, cover, and let crockpot cook for another 30 minutes or so to heat through.
Before serving, remove bay leaves and Parmesan rind. Season to taste with salt and pepper. Serve with a sprinkling of Parmesan!
- If desired, you can saute the onion, carrots, and celery before adding to the crockpot.
- Fresh herbs can be used in place of dry herbs.
- A thicker minestrone can be achieved by pureeing half the beans with 2 cups chicken broth.
- The pasta absorbs the broth as it sits, so when you reheat it, you may have to add additional broth or water.
- Soup reheats and freezes well!
A creamy, veggie-filled pasta dish that comes together quickly with lots of pantry ingredients.
Does anyone else watch Guy’s Grocery Games on Food Network? Ever since we moved to Nashville and got a DVR [yes, I know these have been around forever but we didn’t get one til a year ago. We are way behind technology-wise.] I have been obsessed with recording episodes of cooking and HGTV shows. Because I can, and because they’re good tv shows to watch while blogging or reading magazines or something. I never watch and only watch tv. I need to be doing something else in the process, so I need somewhat mindless shows that aren’t totally trashy. Does that make sense? This one, if you haven’t seen it, requires chefs to dash around a grocery store in search of ingredients for an assigned meal/category of food, and then COOK their meal… but there’s always a twist or challenge. I never in a million years would want to be on Chopped, Cutthroat Kitchen, or any of those other cooking shows… but if I had to choose a cooking competition show to be on, this would be it. It’s relatively tame, Guy seems nice, and hello! Grocery stores are my favorite place to browse. Is that weird? Ha. Anyways, on a recent episode of triple G, one of the judges said that pasta dishes aren’t supposed to be light. She thought they needed to be heavy, or at least, hearty to be a true pasta dish. I have to say I disagree with that. There’s a place for heavy, hearty dishes like baked pasta or lasagna [take a look in my archives, I have tons of recipes like that!] but sometimes lighter pasta dishes totally hit the spot. Maybe they aren’t traditional but I love ’em.
This pasta dish is exactly the kind I love–full of flavor and interesting things, but still relatively light. It uses cream cheese and Parmesan cheese but also a lot of tomatoes, onions, and spinach to balance everything out. You can make this pasta in a pretty short amount of time, using mostly pantry ingredients, so it’s great for weeknights. The sauce can be made while the pasta cooks, so it really doesn’t take more time to make than a box of mac ‘n cheese. So what if it’s not this big, hearty meal? Isn’t that what sides are for? 🙂 To make this more of a one dish meal, I think some sliced grilled chicken, shrimp, or even some canned white beans would be great additions. I’ll have to try that next time! Enjoy!
one year ago: Flourless Chocolate Cake with Strawberry Sauce
two years ago: Pumpkin Cornbread
three years ago: Honey Whole Wheat English Muffins
four years ago: Pumpkin Pasta Sauce, aka “Pumpfredo”
Creamy Tomato and Spinach Pasta
from Budget Bytes
- 1/2 pound small pasta like penne
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 15 ounces diced tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- pinch red pepper flakes
- freshly ground black pepper
- 2 tablespoons tomato paste
- 2 ounces cream cheese, cubed
- 1/4 cup grated Parmesan cheese
- 4-5 ounces fresh spinach [frozen spinach that has been thawed and drained should also work too]
Prepare pasta [al dente] according to package directions.
Meanwhile, in a large skillet, heat oil over medium heat. Add onion and cook until softened about 7 minutes. Then add garlic and cook for 30 seconds or so until fragrant. Add tomatoes [undrained], oregano, basil, red pepper, and black pepper and stir to combine. Add tomato paste and 1/2 cup water to skillet, stirring until tomato paste has dissolved. Reduce heat to low and add cream cheese cubes one by one, stirring until incorporated. Then add the Parmesan cheese gradually, stirring until it is creamy.
When pasta is done, drain and add to the sauce. Top with spinach, cover, and cook over low heat for 2-3 minutes until spinach wilts. Stir in and adjust seasonings to taste. Serve immediately.