Whip it up Wednesday: Poached Eggs in Pasta Sauce

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cooking, easy, easy meals, eggs, food, pasta, quick meals, recipe, recipes, skillet meals, vegetables, whip it up wednesday

This is my new favorite way to eat eggs.

I love poached eggs, but I always fail miserably at making them…or at least making them pretty.

However. If you poach them in pasta sauce, you will instantly become a master egg poacher, no matter your expertise with poaching eggs in water.

Don’t believe me? Give it a try.

Plus, if you like runny eggs (if you don’t, we can’t be friends), but if you do, the runny egg acts like an extra, silky sauce that leaves you wondering why pasta sauce isn’t always made with egg yolks…

And, this meal is fast, easy, painless, and all the ingredients are fridge and pantry staples.

aka.

You must make this!

Poached Eggs in Pasta Sauce (Adapted from Cooking Light)
Total Time: 30 minutes
Serves 4
>> Click here for printable recipe

Ingredients:

• 1 tbsp olive oil
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 medium onion, cut in half, then sliced into strips
• 1 (24 oz) jar of your favorite pasta sauce
• 1/2 tsp oregano
• 4 large eggs
• 1 box orzo
• Parmesan cheese for serving
• parsley for serving (optional)

Directions:

1.  Heat oil in a large skillet over medium heat. Add the onion and bell peppers and cook, stirring occasionally, until the onions start to get soft and the peppers are crisp-tender.
2. Meanwhile, cook the orzo according to the package directions.
3. Add the pasta sauce and oregano to the pan and stir. Let cook for 3 minutes.
4. Make 4 little wells in the pasta sauce/veggie mix. Crack the eggs and slip them into each well. Cover the pan and let the eggs cook for 6-8 minutes until they have set to your desired consistency.
5. Serve the egg and pasta sauce over the orzo. Sprinkle with pepper, Parmesan cheese, and parsley. Enjoy!

My Two Cents: Can someone explain to me why so many people are afraid of eggs? One week they’re horrible for you, the next, eat ‘em every day, twice a day. I say, eat them in moderation, and don’t worry about it. In fact, eat everything in moderation, and don’t worry about it.

This meal is so balanced. It’s chock full of veggies, the egg gives you your protein, and the pasta gives you your carbs. Add in some cheese, you have the dairy. All of your food groups in one bite? I couldn’t ask for anything more.

Sweet Potato Mac and Cheese

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cooking, food, mac and cheese, macaroni and cheese, pasta, recipe, recipes, sweet potatoes

This is a mac and cheese upgrade.

With less cheese!

?

As sinful as that sounds, it’s sweet, simple, different, healthy, and hearty.

Don’t misunderstand me, though. Kraft Macaroni and Cheese (with sliced hot dogs) will always have a special place in my heart (and I do often stash one away in the back of the cupboard…), but on a typical CW day, as usual, I try to eat healthy.

(Minus the large spoonfuls I eat of Chocolate Peanut Butter Dreams at 10:45 p.m…..but let’s just say I…er…balance things out.)

Sweet Potato Mac and Cheese (Inspired by Cooking Light)
>> Click here for printable recipe

Ingredients:

• 2 large or 3 medium sweet potatoes (2 pounds)
• 1 (4 oz) can diced chiles
• 1 cup fat free milk
• 2 tbsp light cream cheese
• 1 1/4 cups Monterey Jack cheese
• salt and pepper to taste
• 1 (13 oz) box whole wheat penne

Directions:

1. Preheat oven to 425 degrees F. Prick the sweet potatoes with a fork in several places. Wrap in foil and place on a baking sheet. Bake for 1 hour or until they are soft. Then decrease the oven temperature to 375 degrees F.
2. Let the sweet potatoes cool for 5 minutes, then slice in half lengthwise and scoop out flesh. Mash in a large bowl. Add in the diced chiles, milk, 3/4 cup of the Monterey Jack cheese, and cream cheese. Season with salt and pepper to taste.
3. Meanwhile, cook the penne according to the package directions. Drain and add to the sweet potato mixture. Mix thoroughly.
4. Place the pasta in a large oven-safe dish. Top with the remaining 1/2 cup of Monterey Jack cheese. Bake for 15 minutes until the cheese is melted and slightly browned.

My Two Cents: Instead of loading this up with bread crumbs, half and half, and mountains of cheese to give mac and cheese the creamy thickness we’re all used to, the sweet potato does the trick.

The addition of the chiles gives the dish a little oomph that you traditionally don’t get from your boxed mac and cheese.

And while we’re at it, let’s just look up the nutrition facts of sweet potatoes. *Googles* Ah! Sweet potatoes are packed with Vitamin A, Vitamin C, and fiber. They’re also full of flavor

If you don’t want to wait around as the sweet potatoes bake in the oven (though I love taking this time to work out), you can peel them, boil them, and then mash them. This will take you about 15-20 minutes instead of an hour.

I do hope you enjoy!

Whip it up Wednesday: Creamy Avocado Pasta Sauce

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avocados, cooking, food, pasta, recipe, whip it up wednesday

Move over jarred marinara sauce.

Because this avocado pasta sauce has totally owned you.

I have a small (okay, really large) obsession with avocados. They’re tasty. They’re filling. They’re full of good fats. They’re pretty. And they can be sliced, diced, mashed, or processed.

Essentially, everyone swoons over them.

So when I saw this recipe for avocado pasta sauce, I knew I needed to make it.

Not only does it make your pasta dish a little more elegant, it makes it taste incredible.

Creamy Avocado Pasta Sauce (Adapted from Prevention RD)
>> Click for printable recipe

Prep and Cook: 15 minutes

Ingredients:

• 2 medium avocados, peeled and pitted
• juice of 1 lemon
• 2-3 garlic cloves (I used 3)
• 2 tbsp olive oil
• salt and pepper to taste
• 2 Roma tomatoes, diced
• 2 tbsp water (or pasta cooking water)
• cooked pasta for 4 servings (preferably spaghetti or linguine)

Directions:

1. While you put your pasta on to cook, make the avocado sauce. Place garlic, olive oil, and lemon juice in a food processor and process until smooth. Add the avocado and process again until it is smooth and creamy.
2. Drain the pasta and return to pan with diced tomato and 2 tbsp of water. Add the avocado sauce and toss until pasta is well coated. Season with salt and pepper. Sprinkle with Parmesan cheese if desired and serve.

My Two Cents: This is perfect comfort food, and fast when you need a quick meal. I was tired and hungry when I came home from work the day that I made this, and I wanted nothing more than to sit down in front of my TV in my sweats eating a giant bowl of pasta while watching Wheel of Fortune. And what better way to dress it up than avocados?

And I don’t think I’m going to limit this decadent sauce to just pasta. Why not spread it on a sandwich or burger?

Or um, by the spoonful?

Enjoy

Healthy and Creamy Pumpkin Pasta Bake

Tags

cheese, cooking, food, pasta, pumpkin, pumpkin pasta, recipes, vegetarian

The Monday after Thanksgiving weekend (which was spent in the beautiful Virginia!), and after an hour long cardio workout, I wanted some carbs. I took out a box of rotini pasta  and grabbed a jar of tomato sauce. Not gourmet, but I really didn’t have much else to make.

Or did I?

I had 7 cans of pumpkin (you can never have too much), lots of beans, frozen veggies, and a bag of Cabot cheddar cheese. So I got to work. I’d made countless pumpkin and black bean dishes before. I could totally do this without a recipe!

45 minutes later, I had a creamy, hearty, healthy, mouth-watering pumpkin pasta bake getting shoveled into my mouth.

And now you can, too.

Healthy and Creamy Pumpkin Pasta Bake

Serves 4-6

Ingredients:

• 1 box whole wheat rotini pasta
• 1 (15 oz) can pumpkin puree
• 1 (15 oz) can black beans, rinsed and drained
• 4 oz light cream cheese (half a package)
• 1/2 medium onion, chopped
• 1 (8 oz) pkg sliced mushrooms
• 1 1/2 cups frozen broccoli florets, thawed
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• salt and pepper
• 1 cup shredded cheddar cheese

Directions:

1. Preheat oven to 350 degrees F. Spray a square baking dish with cooking spray and set aside.
2. Cook pasta according to package directions.
3. Meanwhile, heat olive oil in a large nonstick skillet over medium heat. Cook the onion until soft and fragrant, about 5 minutes. Add mushrooms and cook until mushrooms are soft. Add the thawed broccoli florets and black beans to the pan. Heat through.
4. Drain the pasta and put it back in the pot it was cooked in. Add the cream cheese and pumpkin, stir until melted and creamy. Toss in the mushroom, bean, and broccoli mixture. Season with the garlic powder and salt and pepper to taste. Pour the pasta mixture into prepared dish. Sprinkle with cheddar cheese. Bake for 25 minutes until the top is lightly browned.

My Two Cents: The addition of the cream cheese really made this dish. I only put in half a package, but it would be even creamier (and perhaps more delicious) if you added more.

This is a great way to use up that extra can of pumpkin you have lying around from the holidays. I think pumpkin-y pasta is a great savory way to eat pumpkin in a healthy way

I personally think the veggies and beans I used in here worked the best, but really, any combo of veggies will work here. Go wild!

Hope you enjoy

Whip it up Wednesday: Homemade Mac and Cheese

Tags

casserole, comfort food, cooking, food, mac and cheese, pasta, recipe, recipes

Push those Kraft and Annie’s boxes that you have aside. This homemade mac and cheese is tastier and healthier than the box. And okay, you do have to bake it for 40 minutes (so I’m cheating a little on the under 30 minutes mark), but it’s only about 25-30 minutes hands on, then you just pop it in the oven and out comes this baked beauty.

It’s the perfect dinner to whip up after a long day at work (plus an added hour at the gym).

Homemade Mac and Cheese (Adapted from The Six O’Clock Scramble)

Prep: 30 min Bake: 40 min

Serves 6-8

Ingredients:

• 2 cups dry macaroni
• 1 cup skim milk
• 1/2 tsp salt
• 1 tsp dry mustard
• 1 tsp butter
• 1 egg, beaten
• 2 1/4 cups shredded cheddar cheese
• 1 (15 oz) can diced tomatoes, drained
• 2 tbsp bread crumbs

Directions:

1. Preheat oven to 350 degrees F. Spray large casserole dish with cooking spray.
2. Cook the macaroni according to the package directions; drain.
3. Meanwhile, in a medium bowl, mix together the milk, salt, and mustard. Set aside.
4. Combine the cooked macaroni with the cheddar cheese, butter, and egg in the same pot the macaroni was cooked in. Stir until cheese is completely melted. Add the milk mixture and tomatoes to the macaroni and toss it. Place it in the casserole dish and sprinkle it with remaining cheese and bread crumbs. Bake uncovered for 40 minutes or until it is set.

My Two Cents: Comfort food at its finest. I could easily eat 4 of those 8 servings of this mac and cheese. I really like the addition of the tomatoes. It adds a little bite and a little more health to the dish.

I used the pre-shredded packaged cheese. One bag was the perfect amount for the dish. Don’t waste your time grating unless you have a specific block of cheddar you’re in love with.

Again, even though the total time this takes to make is more than 30 minutes, hands-on is only 30. And if you’re a busy student and need to do some homework, want to do a quick workout, or need to do a few chores around the house, those 40 minutes of baking time will give you the perfect opportunity to do just that.

Serve with your favorite greens. Enjoy!

Butternut Squash Tortellini with Wonton Wrappers

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butternut squash, cooking, food, pasta, recipes, squash, tortellini, wonton wrappers

I’ve never made my own pasta, but this is pretty close.

I’ve had butternut squash ravioli at restaurants countless times. It’s usually a special in the Fall or around Thanksgiving, and whenever I see it on the menu, I never hesitate to order it. It’s usually phenomenal—drowned in a browned butter sauce, or rich cream. I’m actually salivating right now as I think about past restaurant butternut squash ravioli

So when I saw a recipe for butternut squash pasta made with wonton wrappers on Food and Whine back in April, I immediately bookmarked it and said to myself, “I will make these at the first sign of Autumn.”

Well, summer’s officially gone, and though Fall hasn’t officially swooped in yet, I thought it was  close enough—hence this pasta.

Butternut Squash Wonton Wrapper Pasta (Adapted from Food and Whine)

Makes 48 tortellini or 24 raviolis

Ingredients:

• Half of one medium butternut squash, cooked and mashed—about 2 1/2 cups (I bought the pre-peeled half squash)
• one package wonton wrappers (48 count)
• 1 1/2 tbsp brown sugar
• 1/8 tsp nutmeg
• 1/8 tsp cinnamon
• 1 tbsp butter or margarine
• water (for assembly)

Directions:

1. Mix together the squash, brown sugar, nutmeg, cinnamon, and butter in a large bowl. Taste and season according to your preferences. (I chose a sweet squash combo, but if you prefer savory, I recommend adding some Parmesan or ricotta cheese, milk, garlic powder, and more butter.)

2. Place one wonton wrapper on a flat surface. Wet all the edges of the wrapper with water. Put one teaspoon of the squash mixture in the center of the wrapper. Take one corner and pull it over to the opposite corner, pressing down on all sides to seal the edges. Then take the wrapper and tuck the two bottom corners into each other, pinching them together with another dab of water. (Megan at Food and Whine has a great visual of this—something I forgot to do, mostly because I was covered in butternut squash.) Set the pasta aside in a single layer on wax or parchment paper until ready to cook.

If you decide to make ravioli, simply put 1 1/2 tsp of squash mixture in the middle of a wonton wrapper. Wet the edges and place another wrapper on top of the filled one. Press to close—voila!

3. Put a large pot of water on to boil. Drop the pasta into the water (preferably in two batches to avoid overcrowding). Cook for 3 minutes or until the pasta floats to the top of the pot. Serve immediately with your favorite sauce. Store leftovers in a single layer on a plate lined with wax or parchment paper. Those little wontons are sticky!

My Two Cents: Ok really. How cute are these?! Making them takes a long time, but they are so so so easy to make and so worth it. And think about all the endless possibilities of fillings you can put into these little wonton wrappers! Spinach and goat cheese for example. Or just plain old goat cheese. Oh man.

Now I’m getting excited.

But back to the butternut squash tortellini. I didn’t drown them in a rich butter/cream sauce like I’ve tasted in restaurants, but I was OK with that. I actually just sprinkled this with Parmesan cheese and was completely satisfied.

Make sure to lay the leftovers out flat after you cook them. Because, genius over here decided to pour them into a bowl after I boiled them. They stuck together like glue. So learn from my mistake, please!

Enjoy! Let me know what fun fillings you come up with for your wonton pasta