Oodles of Zoodles!

Some friends came to visit and brought a ton of fresh produce from their land. Zucchini, squash and even fresh eggs! With all the zucchini, I decided to try making "zoodles" (zucchini noodles). I don't have a spiralizer so I used a peeler to make the thin slices. Use this as a pasta substitute

You will need:

1-2 large zucchinis

vegetable peeler or spiralizer

minced garlic

olive oil

After peeling the zucchini, use a paper towel to remove any excess liquid. Then saute the zoodles in garlic and olive oil until tender like real pasta. That's it!
Top with your favorite sauce, I used traditional meat sauce!


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Chicken Parmesan Meatball Casserole

After way too much eating and drinking last week on vacation, I was craving a delicious homemade meal! This was really easy to make and I didn't feel too guilty eating it. Plus it's a great excuse to pair with a nice red wine :)

You will need:

For the meatballs:

1 pound ground lean chicken

1 cup panko bread crumbs

1 egg

1 tablespoon of Italian seasoning

1 tablespoon of minced garlic

1/4 cup of milk

1/2 cup grated Parmesan

For the casserole:

1 pound of ziti type of pasta 

2 cups shredded mozzarella

1 jar of tomato sauce

Preheat oven to 450. Meanwhile in a start boiling a large pot of water for the pasta. Combine all the meatball ingredients together with your hands and form small 1 inch meatballs. Place on a parchment paper lined baking sheet. Cook in the oven for 10 minutes or until cooked all the way through. Reduce oven to 350 degrees. Once pasta is cooked (I used whole wheat organic fusilloni pasta), drain, and return to pot. Add cooked meatballs and the jar of sauce (I used organic Classico tomato sauce). Stir until consistent. Layer the meatball/pasta combo in a casserole dish and top with half of the shredded mozzarella. Top with the rest of the meatball/pasta combo and finish it off with a top layer of mozzarella. Cook on 350 for 20 minutes. 

I should have added some salt to the meatballs but that's just my preference. Enjoy!

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Showering Ashley

Over the weekend we hosted a bridal shower for one of my oldest friends. Ashley and I have known each other since we were five years old, which means we've been friends for twenty years!! Ashley and her man knew each other prior to dating, but made it official while basking in the sunshine of Cedar Island at my 17th Birthday party.  To continue their beachy relationship, the couple is getting hitched in the Dominican Republic in May! I can't wait to celebrate some of my closest friends in the tropics.

Nell (bridesmaid and hostess), Ashley (the bride to be) and myself at age 6!

Most of the super cute decor came from Table Seven Antiques in Norfolk. I found the paper straws, silver wine glasses, chalk board paper, chevron table runner, engagement ring napkin holders (they stand up, so we used them to hold the food signs!), and vintage bride and groom picks.  This shop has everything for a perfect party!  Table Seven was recently featured in the latest issue of Vow Magazine.  I made the garland out of tissue paper and twine. Super easy and a great addition.

Chalk board paper table runner. Silver wine glasses. Chevron and striped paper straws

Wine and Sangria!

Crockpot Queso

You will need:

1 block of Velveeta cheese

1 pound of cook ground sausage

2 cans of Rotel tomatoes, drained

Combine all ingredients and heat on high, stirring every 10 minutes, until mixture is melted. Then put crockpot on the low or warm setting and serve with your favorite tortilla chips!

Vintage inspired Bride and Groom picks

Sangria

You will need:
One large bottle of Moscato
Two liter of Diet Cherry 7-up
One liter of Club Soda
One can of frozen lemonade concentrate
Sliced fresh fruit (lemons and strawberries)

Pour together all ingredients into a large pitcher or carafe. Give it a few big stirs until the concentrate is dissolved. Serve over ice, and in our case with a paper straw!

Cupcakes from Carolina Cupcakery. Brownies from Costco.

Mac N Cheese Cups

Mac N Cheese Cups, SO YUMMY!

(makes 48)

You will need:

Two boxes of your favorite Mac N Cheese (I used Velveeta Shells and Cheese)

2 eggs

Cayenne Pepper

Bread Crumbs

Garlic Salt

Parmesan Cheese

Make Mac N Cheese according to package. Return to the pot and add two eggs, some bread crumbs and the seasonings. As much as you desire! Grease a mini muffin tin and sprinkle with cheese and breadcrumbs. Spoon in the Mac N Cheese mixture and top with more cheese and breadcrumbs. Bake for 15 minutes on 410 degrees.  Let cool for a few minutes and then pop them out with a spoon. Delicious and easy appetizer!

Some of the food spread

Meatball Sliders

You will need:

One package of frozen meatballs (or homemade!)

1 jar of marinara sauce

Mozzarella Cheese

Hawaiian rolls

Combine meatballs and sauce in a large pot and heat over medium until hot. In the mean time, open the rolls and toast in the oven for 3 minutes. Take out of the oven and place a piece of cheese on each roll. Top with a meatball and some sauce. You're done! 

More food!

Caprese Skewers

You will need:

Fresh baby spinach

Grape tomatoes

Fresh mozzarella pearls

Dried basil or Italian seasoning

Balsamic glaze

Toothpicks or skewers

Skewer together the first three ingredients in any order you would like. Sprinkle the skewers with seasonings and then drizzle with balsamic glaze. Enjoy!

Chicken and Broccoli Alfredo

You will need:

your favorite pasta

large bunch of fresh broccoli

2 chicken breasts

sesame oil

2 tbsp butter

2 sliced garlic cloves

2 ox cream cheese

1 pint heavy whipping cream

2 cups Parmesan

garlic salt

salt and pepper

dried onions

For the Pasta and Broccoli:
Cook your favorite pasta according to package. Add some fresh broccoli in the water to quickly cook. Meanwhile...

For the Chicken:
Saute two chicken breasts with sesame oil. Cook until no longer pink and then dice it up!
Meanwhile...

For the sauce:
Melt 2 tablespoons of butter in a sauce pan and add 2 sliced cloves of garlic.  Add 2 ounces of cream cheese and mix until melted. Add one pint of heavy cream and 2 cups of Parmesan cheese. Add whatever seasonings you like. We added garlic salt, pepper, and dried onions. Cook over medium heat until the sauce thickens.

Drain the pasta and broccoli and then return to the pot. Add the chicken and pour over the sauce. Give it a big stir. Top with crushed red pepper and enjoy!!


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Creamy Tortellini with Chicken Sausage

Yet another easy and delicious recipe! This was really filling and super easy to make. It's great for a cold night!

You will need:

One package of frozen tortellini

One can of diced tomatoes, undrained

Half a bag a spinach

Four links of chicken sausage

4 oz of cream cheese (or neufchatel)

Cut sausage into small rounds and brown on a large frying pan.  Meanwhile, cook the tortellini according to package directions. Add your can of tomatoes and spinach to the pan. Saute until spinach has shrunk. Add your pasta and cream cheese. Give it a big stir. And you're done!

Delicious as left overs. We added crushed red pepper for a little kick!

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Slow Cooker Italian Noodle Soup

Fall means soup weather, so I decided to join in on the fun.  There is nothing better than cooking in a slow cooker. Not only is it super easy, but the flavor after cooking something for five hours is incredible.  I'm told this recipe is similar to Pasta E Fagioli Soup at the Olive Garden.

You will need:

2 pounds of ground beef or turkey

One 28oz can of diced tomatoes, do not drain

One 16oz can of red kidney beans, drained

One 16 ox can of white kidney beans, drained

4 cups of beef stock

3 carrots, shredded

1 cup of chopped celery

1 onion, chopped

One jar of traditional spaghetti sauce. 

A few shakes of ground parsley

A few shakes of ground pepper

Even more shakes of ground oregano

A few squirts of tabasco or other hot sauce

8 oz of short pasta, like ditali 

Brown the beef and then combine all ingredients expect pasta in the slow cooker. Cook on High for 4-5 hours, or on low for 7-8 hours.  Once it's almost ready, cook pasta according to directions, drain, and add to the soup. Stir everything together and you're finished!

** This reminded us of chili.  Add some of your favorite shredded cheese on top, if you dare!

Ravioli Lasagna

Ravioli is one of my all time favorites. As is lasagna. So I decided to combine the two and make this awesome EASY dinner!  This potential could be healthier than regular lasagna.  The ravioli's serve as your pasta and cheese, and then add ground beef, tomato sauce, and veggies!

You will need:

One pound ground turkey

One jar of your favorite tomato sauce

One bag of frozen ravioli 

One cup of veggies ( I used spinach)

shredded mozzarella cheese

Preheat oven to 400. Brown turkey and drain the fat. Mix in tomato sauce and veggies (I used chopped spinach). Layer ravioli in a greased casserole dish, and top with the meat sauce mixture. Repeat this pattern and top with mozzarella cheese. Bake, covered, for 20 minutes. Uncover and bake for 10 more minutes or until cheese is nice and golden brown.

**This is pretty healthy and very filling. Have fun with whatever meat and veggie you like best!

Chicken and Spinach Pasta Bake

I came across this recipe and thought it looked amazing. Guess what? I was right!!! This is total comfort food. You can justify it being healthy by considering the fact that it contains all the food groups! Joe and I ended up eating almost half of the casserole just for dinner. We couldn't stop going back for more. I made a few adjustments from the original recipe that I found, but it still turned out awesome. You can have fun with the chicken to pasta ratio. Next time I think I will add more chicken to mine. My stomach is gurgling while typing this!

Here's what you need:

2 or 3 cooked chicken breasts, cubed

4 or 5 handfuls of whole wheat rigatoni

10 oz frozen chopped spinach, thawed

8 oz chive and onion cream cheese

1 can (14 oz) of Italian style diced tomatoes, do not drain

shredded mozzarella cheese

salt and pepper

 Preheat oven to 375. Cook the pasta according to directions. Combine in a large bowl cubed chicken, throughly drained spinach, cream cheese, can of tomatoes (do not drain), and the pasta (cooked and drained). Add a few dashes of salt and pepper to taste and stir it all up until consistent. Grease a 9 x 12in casserole dish and pour in the mixture from the bowl. Top casserole with shredded mozzarella cheese and cover with tinfoil. Bake covered for 30 minutes. Remove cover and bake for an additional 15 minutes or until bubbly. 

**The original recipe called for onions: About one cup of chopped onions, cook in the casserole dish on 375 for about 15 minutes with olive oil, then combine the onions with the rest of the ingredients in the bowl.

**I think one of the secrets to success was the cooked chicken. I baked two chicken breasts, coated in olive oil, rosemary, salt, and pepper. Bake on 350 for 15 minutes on each side or until no longer pink in the middle.