Spinach Parmesan Linguine

This is from 2002 Taste of Home’s Quick Cooking cookbook.

1 package (16 oz) linguine

1 cup chicken broth

1 small onion, chopped

2 garlic cloves, minced

1 package (10 oz) frozen, chopped spinach, thawed and well drained

1/3 c milk

2 tablespoons cream cheese

Salt and pepper to taste

1 cup shredded Parmesan cheese

1/2 cup shredded mozzarella cheese.

Cook the linguine according to package directions. Meanwhile, in a saucepan over medium high heat, bring broth to a boil. Add onion and garlic. Reduce heat; cook, uncovered for 5 minutes. Stir in spinach; cook for 2 minutes. Add milk, cream cheese, salt and pepper; stir until cheese is melted. Drain linguine and place in serving bowl. Add sauce and toss to coat. Sprinkle with Parmesan and mozzarella cheese, toss to coat.

This is makes 10 servings, so I halved the recipe and it was good.

Applesauce, Oatmeal, Chocolate Chip Cookies

I love these cookies, so do Rex and the boys. They are even healthier than regular chocolate chip cookies. In fact I don’t particularly like regular chocolate chip cookies anymore. This is from a family cookbook.

1 c shortening

2 c sugar

2 eggs

2 c applesauce

2 tsp baking soda

3 1/2 c flour

2 tsp cinnamon

1 tsp salt

2 c oatmeal

2 c chocolate chips (I just dump the whole bag in).

Put baking soda in the applesauce. Cream shortening, sugar, and eggs. Add applesauce and flour, etc. Bake at 350 for 15 minutes.

Tortellini Soup

5 cups chicken broth

3 1/2 cups shredded carrots

1 cup chopped yellow summer squash

3 cups torn fresh spinach

1 package (9 oz) refrigerated cheese tortellini

In a large saucepan, combine broth, carrots, and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in spinach and tortellini. Cover and cook for 5 minutes or until tortellini is heated through.

I got this from my 2002 Quick Cooking cookbook by Taste of Home. It is yummy (I didn’t put the spinach in last time though). It does say it yields 7 servings, but the four of us ate it all last night, maybe with the spinach it would stretch farther. I have used the frozen tortellini before and it works fine, I assume the dried tortellini would work fine, you would probably have to cook it longer though.

Bacon Cheeseburger Rice

1 lb ground beef

1 3/4 c water

2/3 c bbq sauce

1 Tbsp prepared mustard

2 tsp dried minced onion

1/2 tsp pepper

2 c uncooked instant rice

1 c shredded cheddar cheese

5 bacon strips, cooked and crumbled

In a large saucepan, over medium heat, cook the beef; drain. Add water, bbq sauce, mustard, onion, and pepper. Bring to a boil; stir in the rice. Sprinkle with cheese. Reduce heat; cover and simmer for 5 minutes. Sprinkle with bacon.

We liked this. I didn’t end up putting the bacon on since I burned the bacon. I also didn’t add the mustard since we don’t have any.

Garlic Carrots

This is from a 2002 Taste of Home cookbook. I liked this and was pretty easy to make (I usually just open a can of veggies and heat it up, so this was different for us).

1 lb baby carrots

2 garlic cloves, minced

1 to 2 Tbsp olive or canola oil

1/4 c hot water

1/2 tsp salt

1.4 tsp dried thyme

Dash pepper

In a skillet, saute carrots and garlic in oil for 5 minutes. Add water, salt, thyme, and pepper. Bring to a boil. Reduce heat, cover and cook for 8-12 minutes (I ended up doing 12-15 minutes) or until carrots are tender.

Cheesy Beef Tetrazzini

This is also from a 2002 Taste of Home cookbook.

 

1 1/2 lbs ground beef

1 small onion, chopped

1 can (15 oz) tomato sauce

1/2 to 1 tsp salt

1/4 tsp pepper

1 package (8 oz) cream cheese, softened

1 cup small curd cottage cheese

1 cup sour cream

1/4 c thinly sliced green onions

7 oz spaghetti noodles, cooked and drained

1/4 grated Parmesan cheese

Ina large skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in tomato sauce, salt, and pepper; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes.

In a mixing bowl, beat cream cheese, cottage cheese, and sour cream until blended. Stir in green onions and spaghetti. Transfer to a greased 2 1/2 qt baking dish. Top with beef mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 30-35 minutes.

Tortellini Soup

I got this from a 2002 Taste of Home cookbook.

 

5 cups chicken broth

3 1/2 cups shredded carrots (about 10 oz)

1 cup chopped yellow summer squash

3 cups torn fresh spinach

1 package (9 oz) refrigerated cheese tortellini

In a large saucepan, combine the broth, carrots, and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in spinach and tortellini. Cover and cook for 5 minutes or until tortellini is heated through.

 

I made this when my sister and her husband came. It turned out really good. Instead of shredding carrots, I chopped up some baby carrots, so I had to boil them a little longer than the recipe said. I had the squash, but it wasn’t ripe enough to cut, so it didn’t make it in there.