What We're Having for Dinner: June 10 - 16

I'm baaaack! Dinners have been a bit hit or miss lately and I find myself losing track of new recipes I've tried and that we all liked so back to blogging I go! My goal is to get a little more organized in the kitchen, try some new foods and to get a little better at taking pictures. Thought I'd start out with an easy post -- my menu plan for the week!

BTW, it's Menu Plan Monday at I'm an Organizing Junkie again. Be sure to stop by and check out all the other delicious menu plans at I'm an Organizing Junkie.

Monday - Cilantro Lime Steak Tacos, Frijoles Teresa's Way

Tuesday - Jalapeno Popper Grilled Cheese Sandwiches , Tortilla Soup

Wednesday - Ladies Night! Dinner and Margaritas by the pool!  Layered Greek Dip. Grilled Chicken with Barley Corn Salad,  Lemon Blueberry Cheesecake Bars

Thursday - Date Night! Out for dinner!

Friday -  Pizza Night! Portobella Pesto Pizza, 

Saturday - Marsala Burgers, Seasoned Roasted Potatoes, and whatever veggies I pick up at the Farmers Market this morning!

Sunday - Roasted Sausages, Onions and Peppers, Potato Salad and a veggie dish

What We're Having for Dinner: October 31 - November 4

 It's Menu Plan Monday at I'm an Organizing Junkie again. Be sure to stop by and check out all the other delicious menu plans at I'm an Organizing Junkie.


Monday - Pulled Pork Pizza

Tuesday - Creamy Garlic Alfredo Pasta , Salad, Breadsticks

Wednesday - Spicy Black Bean Chili,

Thursday - Frito Pie,

Friday -  Japanese Ground Chicken Rice, General Tso's Chicken,

What We're Having for Dinner: August 22 - 28



It's Menu Plan Monday at I'm an Organizing Junkie again. Be sure to stop by and check out all the other delicious menu plans at I'm an Organizing Junkie.

Monday - Drunken Cajun Chicken, Rice, salad, crusty bread

Tuesday - Jambalaya, salad, crusty bread

Wednesday - Tennis! Out to dinner or Almost Famous Broccoli - Cheddar Soup and subs

Thursday - Tennis! Drip Beef,

Friday - Whole Wheat Fontina Portobello Pizza , salad

Saturday - Out to dinner!

Sunday - Chicken with Baby Bella Mushrooms and Marsala Sauce, mashed potatoes, rolls

Happy New (School) Year!

The weather is cooling down. The kids are back in school and mom is blogging again! Woohoo!

I've been cooking and even taking a few pictures but just needed a break for awhile. Now that fall is here I am excited to get back to both cooking healthy food and doing a little running as well.

I've decided to make a few New (School) Year Resolutions. To me, the school year is a more logical time for resolutions. The season is changing. Your daily routine is changing. And when your resolution involves lots of running, the weather is generally much more cooperative! My resolutions for this year are:

1. Spend more time on Breakfasts. Instead of cold cereal every day, I'm going to experiment with other breakfast ideas that are quick, yummy and filling to send hubby and the kids on their way every day.

2. Get back to running on a schedule and sign up for a race so that I have motivation to train. Any suggestions on a good race to shoot for?

3. Add more fruits and vegetables to our diet.

4. Cut back on the amount of eating out we do. This summer was crazy and with all four kids heading in four directions every day, we hit drive-thru's way too often. Gonna get back into cooking every night.

5. Cut down on School Lunches by coming up with inexpensive yet healthy and tasty lunch box ideas.

6. Spend more time having fun with the family ... whether they like it or not! Now that I have two teens and a twenty-something, mom and dad may not be their first choice of people to hang out with. TOUGH! ;-)

Experiment with making a variety of bread with the end goal of not buying bread anymore.

I'm gonna go run, but I'll be back soon with all sorts of delicious new recipes.

What We're Having for Dinner: July 24 - 30

It's Menu Plan Monday at I'm an Organizing Junkie again. Be sure to stop by and check out all the other delicious  menu plans at I'm an Organizing Junkie. 

Sunday - Pulled Chicken Sandwiches, Macaroni and Cheese


Monday - Tacos

Tuesday -  Pasta with Pesto Cream Sauce, Baked Panko Chicken Tenders with Basil Aoili, Bread, Salad

Wednesday -  Burgers and Fries

Thursday - Chicken Fajitas,

Friday - Eating on the road!

Saturday - Out to eat!

What We're Eating for Dinner: January 3 - 8

It's Menu Plan Monday at I'm an Organizing Junkie again. Be sure to stop by and check out all the other delicious  menu plans at I'm an Organizing Junkie. 

Monday - Pizza Night!

Tuesday - Spicy Pork, Fettucine Alfredo

Wednesday -  Drip Beef, Sweet Potato Oven Fries

Thursday -Roasted Sausage, Butternut Squash, Apple and Onions with Maple and Beer Pan Gravy,

Friday - Tex-Mex BBQ Turkey Tamale Pie,

Saturday - Leftovers! Everyone fend for yourself!

What We're Eating for Dinner: December 20 - 26

It's Menu Plan Monday at I'm an Organizing Junkie again. Be sure to stop by and check out all the other delicious  menu plans at I'm an Organizing Junkie. 

Monday -Bacon and Egg Pasta, Bread, Salad

Tuesday - Crabby Patties (Creole Crab Cakes with Cayenne Sauce), Macaroni and Cheese Cupcakes, Salad

Wednesday -  White Castle-like Sliders, fries, milkshakes

Thursday - Pizza Night! Pulled Pork BBQ Pizza, Salad

Friday - Christmas Eve Bash! Caramelized Onion Dip, Savory Parmesan Bites,

Saturday - Merry Christmas! Stuffed Mushrooms, Sausage Toasts,

Sunday - Almost Famous Broccoli - Cheddar Soup, Mufuletta Sandwiches, Mozzarella and Cherry Tomato Skewers,

Tuscan Roast Pork

Pork tenderloins were on sale the other day so I picked one up without a plan for it. A quick Google and I found this delicious recipe for Tuscan Pork Roast at Stephen Cooks! It turned out perfectly: moist and tender, quite flavorful but not too spicy for the picky kids. A perfect dinner on a chilly, Midwestern winter night.

Tuscan Roast Pork
Recipe from Stephen Cooks!

2 lb. pork tenderloin
4 medium cloves garlic, cut in slivers
2 T fresh rosemary, minced
2 T fennel seeds, ground in mortar and pestle
2 T fresh parsley, minced
2 T fresh oregano, minced
1 T dried crushed basil
1 T dried crushed thyme
1/4 tsp cayenne powder
2 tsp dried chopped onion
1/4 lemon, cut in 2 wedges
1/2 C white wine
2 tsp salt
olive oil
6 medium carrots, peeled, cut in 2-1/2" pieces
6 small potatoes, washed, cut in half

Wash the tenderloin and pat dry thoroughly.  With a sharp pointed knife, cut slits in the meat at 1/2" intervals and force the garlic slivers into the slits.  Mix the rosemary, fennel, oregano, basil, thyme, cayenne, and salt. Rub the tenderloin with olive oil, then with the herb mixture, patting and pressing the herbs into the meat.

Allow to rest at least 20 minutes.

Heat a small amount of olive oil in a heavy ovenproof pan or Dutch oven and brown the meat on all sides slowly. Remove from heat. Squeeze the lemon wedges into the pan and add the wine. Place the lemon wedges, potatoes and carrots in the pot and roast, partially covered, in a preheated 300º oven until the meat reaches 146º internal temperature, about 25 - 30 minutes. Remove the meat to a warmed platter and cover tightly with foil. Return the pan to the oven, raise the heat to 375º and roast the vegetables until tender, about another 20 minutes.


To serve, slice the meat and arrange it with the vegetables on a serving platter. Remove fat from the pan, deglaze with a few tablespoons of white wine or water, scraping loose any bits clinging to the pan. Pour the liquid from the pan over the meat and vegetables.

Note: the same technique can be used with a pork loin roast.

What We're Eating for Dinner: December 13 - 19

It's Menu Plan Monday at I'm an Organizing Junkie again. Be sure to stop by and check out all the other delicious  menu plans at I'm an Organizing Junkie.

 
Monday - Balsamic Steak au Poivre, Steakside Mushrooms, Broccoli Gratin, rolls

Tuesday -  Cajun Chicken Pasta, salad, bread

Wednesday -  Sliders, Chipotle Sweet Potato Fries

Thursday - Chicken Masala, naan

Friday - Gumbo

Saturday - Pizza Night!

Sunday - Chicken Cacciatore, bread

Pioneer Woman's Spicy Shredded Pork

 

Another family favorite from Pioneer Woman. So far we're batting 1000. Even the picky girls get excited when the hear we're having one of Ree's recipes for dinner. This one is simple: rub a spicy paste over the pork and roast for several hours in the oven. We prefer things slow-cooked in the oven but I'm sure this recipe would be equally delicious in a crock pot. The kids preferred to eat their pork plain, with a fork. I rolled mine into a tortilla. Added a touch of chipotle salsa, shredded cheese and some homemade guacamole. Yum!

Spicy Shredded Pork
Recipe from The Pioneer Woman

4 pounds (up To 7 Pounds) Pork Shoulder
1 teaspoon Dried Oregano
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1 Tablespoon (to 2 Tablespoons) Salt
Pepper To Taste
3 cloves (to 4 Cloves) Garlic
1 Tablespoon (to 2 Tablespoons) Olive Oil
2 Tablespoons (to 3 Tablespoons) White Wine Vinegar
¼ cups Brown Sugar
1 whole Onion
Lime Wedges

Rinse and pat dry the pork shoulder.

To begin, just throw the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender. (I happen to love brown sugar in my cooking, but you can decrease or omit it if you like.)

Cut one onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the pork shoulder.

Now rub it into every nook and cranny of the meat, tucking it under folds an in crevices. Let no stone go unturned.

Then place the pork into a roasting pan or Dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300º for several hours, turning once every hour.

When it is fork tender, crank up the heat, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done, let it rest for 15 minutes before shredding.

Shred the pork shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat.

Serve with warm tortillas, lime wedges, sour cream, pico de gallo, guacamole, tomatillo salsa … whatever makes your skirt fly up!

Soups

Teresa's Toscana Soup

It's been in the single digits here with windchills reaching below zero. Weather like that makes me think I should pack up and move south ... and then after I realize that's not really feasible, it makes me think about making a big pot of soup! I've been bookmarking yummy-sounding soups like crazy. I can't wait until I get the chance to make Pioneer Woman's Sherried Tomato Soup and Proud Italian Cook's Ribolitta. And I just know my husband's going to love Kalyn's Sausage, Tomato and Macaroni Soup with Basil. But it look like this winter is going to be cold enough -- and long enough -- that I will have a chance to try these new recipes and still make all of our old favorites too! 

Since the holiday season is upon us and everyone seems to be crazy busy, here are a few of my favorite soup recipes. Soup is the perfect food this season. It's warm and filling. It can be made ahead and re-heated in only a few minutes and in whatever quantity you need. And best of all, soup makes an inexpensive meal so you can save money for more holiday shopping and that you can easily stretch into a company-worthy meal. Add some wonderful artisan bread and a salad and dinner is served!

Teresa's Toscana is one of my favorites. Originally intended to be similar to the Zuppa Toscana at Olive Garden, it's evolved to include more potato and leafy, green kale as well as spicy Italian Sausage. Now it's a meal all by itself. In fact I have a big pot of it simmering away on the stove as  I type!

Bean, Kale and Chorizo Soup

came about as a way to clean out the produce left in the fridge. It ended up being a delicious family favorite I've made again and again. Spanish Chorizo (the kind you can slice, not the Mexican type that is more like ground beef), chunky potatoes, kale and white beans simmered in a spicy chicken broth. Top with some Parm and a side of crusty, warm bread and you've got a perfect winter meal.

Buffalo Chicken Chili proves that food that's good for you can taste good too! Filled with lean chicken breast, black beans and whatever vegetables you have on hand this soup can pack a wallop depending on which wing sauce you use. If you aren't a fan of really spicy food, taste as you go! Top with blue cheese or ranch dressing if you prefer.

Simple White Bean Soup is perfect for lunch. Plenty of protein and fiber to keep you going through a long afternoon. Plus it's a breeze to throw together using pantry staples. And it looks good enough to serve for company or a bunch of neighborhood kids warming up at your house after an afternoon of sledding. Who knew white beans and canned tomatoes could be so tasty? Other than Jill over at Simple Daily Recipes, I mean.

Tomato and Chickpea Soup

is another great recipe from Jill over at Simple Daily Recipes. This one also uses pantry staples: chickpeas, rice, canned tomatoes. It's as delicious and filling as it is good for you! Head on over and check out more of Jill's delicious soups and stews.

Teresa's Tortilla Soup

was originally inspired by a Rachael Ray recipe. With four active kids, you know I love the concept of a 30 minute meal. I also love the idea of chipotle peppers. It's funny to think that I didn't know what they were a few short years ago. Now I keep a supply in the pantry and in the freezer and use them all the time. They add a wonderful smoky heat to this soup.Crispy bacon and fire-roasted tomatoes make this soup taste like it's been simmering all day.

Sponge's Mom's Chili is probably the oldest recipe that I still make on a regular basis. Back before the kids were born, I preferred take out to cleaning up so I rarely cooked. I found this recipe back in the early days of the internet when even AOL was new. It was originally called Sponge's Mom's Chili and has been the best chili recipe I've ever tried. My husband even said it was better than his Grandma's chili. Shh! Don't tell anyone!

Baked Fontina

Ooey, gooey cheesy goodness. Perfect for a party or for a romantic evening around the fireplace. Or the way we had it, clustered around the oven, dipping out gobs of cheese while trying not to get burned!

Baked Fontina
Recipe from Made in Melissa's Kitchen

1 1/2 pounds Italian Fontina, cut into 1-inch dice
1/4 cup olive oil
6 cloves garlic, thinly sliced
1 Tbs minced fresh thyme leaves
1 tsp minced fresh rosemary leaves
1 tsp kosher salt
1 tsp freshly ground black pepper
1 crusty French baguette

Preheat the broiler and adjust the oven rack to 5-6 inches from the heat source.

Scatter the Fontina cubes evenly in a 12-inch skillet or cast-iron pan.  Drizzle with the olive oil.

Combine the garlic, thyme, and rosemary, and sprinkle evenly over the cheese.  Sprinkle with the salt and pepper.

Place the pan under the broiler for 5-6 minutes, or until the cheese is melted, bubbling, and starting to brown.

Serve family-style:  right out of the oven with crusty chunks of bread for dipping.

FFWD: Roast Chicken for Lazy People

**Note** Oops! Here's another recipe that didn't post as scheduled. This is one of the November postings for French Fridays with Dorie. I know it's not November and I know it isn't Friday, but this recipe was too delicious to skip.

Roast Chicken for Les Paresseux was another winner from Dorie Greenspan's new cookbook, Around My French Table. The November selection for French Fridays with Dorie was easy to prepare. A few moments of preparations before placing it in the oven and forgetting it for 90 minutes. Unfortunately for me, this recipe would have worked better if the "Lazy Person" had a maid. The "secret weapon" of this recipe is the supposedly delicious, crispy slices of baguette that absorbs the delicious chicken juices before crisping up in the oven. Mine didn't so much "crisp" as "cement" themselves to the bottom of the pan. It took two days of soaking and scrubbing to finally remove the last of it from my pan. Next time I'll try something a little different and hopefully save some clean-up time. The recipe for Roast Chicken for Les Paresseux can be found in Dorie Greenspan's Around my French Table.

What We're Eating for Dinner: December 6 - 12

It's Menu Plan Monday at I'm an Organizing Junkie again. Be sure to stop by and check out all the other delicious menu plans at I'm an Organizing Junkie.
 
Monday - Spicy Shredded Pork, Guacamole,  Frijoles,  

Tuesday -  Burgers, Sweet Potato Oven Fries with Avocado dipping sauce,

Wednesday - Leek and Potato Soup, BLT's

Thursday -  Tilapia Parmesan, asparagus something, Butternut Squash Risotto

Friday - Mediterranean-style Chicken Breasts, Feta and Spinach Stuffed Sweet Peppers,

Saturday - Chili, Cornbread

Sunday - Pan Fried Chicken Breasts with Oregano Garlic Butter, Pommes Dauphinois, Spiced Butter Glazed Carrots

FFWD: Pommes Dauphinois

I made this delicious dish on time.

I even took pictures.

But I forgot to post it. Oops!

This Potato Gratin or Pommes Dauphinois if you prefer, was selected  for French Fridays with Dorie during the month of November. Imagine a savory mix of tender potatoes and luscious cream topped with brown and bubbling cheese. And in this case, a delicious layer of baby spinach sauteed with garlic. Even the picky girls cleaned their plates and asked for seconds. This amazing recipe can be found in Dorie Greenspan’s Around My French Table.


French Fridays with Dorie is a group of bloggers who are cooking their way through Dorie Greenspan's new book Around My French Table. After reading Julie and Julia I became intrigued with French cooking. But despite my earnest attempts, I'm just not a Julia fan. Dorie's book provided the perfect alternative. The book is beautiful. The recipes intriguing as well as accessible. As a mom with four kids, my time is at a premium. I have no interest in long, complicated and involved recipes or those that require a shopping safari to find rare and exotic ingredients. Around My French Table definitely fits the bill perfectly. Every recipe has been so delicious that even my decidedly non-Francophile husband is coming around!

Southwestern Steak

Quick. Easy. And only 267 calories per serving. Oh, and everyone loved it. Does it get much better than this?

Southwestern Steak and Pinto Beans
Recipe courtesy of Cooking Light Magazine

1  teaspoon  garlic salt
1  teaspoon  ground cumin
1/4  teaspoon  ground red pepper
1  pound  boneless sirloin steak, trimmed
Cooking spray
1  teaspoon  vegetable oil
1  cup  diced red bell pepper
1/2  cup  bottled chunky salsa, divided
1  (15-ounce) can pinto beans, rinsed and drained
1/4  cup  chopped cilantro

Heat a grill pan over medium-high heat. Combine first 3 ingredients. Remove 1 teaspoon cumin mixture, and set aside. Sprinkle remaining cumin mixture evenly over steak. Lightly coat steak with cooking spray. Place steak in grill pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut into thin slices.

While steak cooks, heat the oil in a medium saucepan over medium-high heat. Add bell pepper; sauté 4 minutes or until tender. Add reserved cumin mixture, 1/4 cup salsa, and beans; cook 1 minute or until thoroughly heated, stirring constantly.

Place 1/2 cup bean mixture on each of 4 plates; divide beef evenly over bean mixture. Top each serving with 1 tablespoon salsa and 1 tablespoon cilantro.

Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce

 

I think I could eat these Eggplant and Goat Cheese Sandwiches everyday. I've made them several times now and each time I like them better than the time before. I've made them using zucchini instead of eggplant. I've made them with jarred pasta sauce instead of the Tomato Tarragon Sauce. Delicious. Delicious. Delicious. These were particularly wonderful because I made them with leftover breaded eggplant slices I'd made earlier when I was putting together a delicious Eggplant Parmesan. I threw the extra eggplant into a ziploc bag and froze them. Now when the craving strikes, I can have warm, gooey Eggplant and Goat Cheese Sandwiches in a matter of minutes and with no mess to clean up!

 Eggplant and Goat Cheese Sandwiches with Tomato Tarragon Sauce

Recipe from What Did You Eat?

1 tablespoon olive oil
1 small onion, chopped
3 cups fresh or canned crushed tomatoes in thick puree (one 28-ounce can)
1 teaspoon fresh tarragon
1- 1/4 teaspoons salt
1 teaspoon sugar
1/2 teaspoon fresh-ground black pepper
1 cup dry bread crumbs
1/2 cup grated Parmesan
2 eggplants, peeled and cut to make sixteen 1/2-inch-thick slices in all
4 eggs, beaten to mix
Cooking oil, for frying
1/2 pound mild goat cheese, such as Montrachet, cut into 8 rounds

In a medium saucepan, heat the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, tarragon, 3/4 teaspoon of the salt, and the sugar and simmer, stirring occasionally, for 25 minutes. Stir in 1/4 teaspoon of the pepper.
Meanwhile, heat the oven to 350°. In a medium bowl, combine the bread crumbs, Parmesan, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Dip each slice of eggplant in the eggs and then in the bread-crumb mixture, coating well. In a large frying pan, heat about half an inch of cooking oil over moderate heat until very hot. Fry the eggplant in the hot oil, in batches, turning once, until golden and cooked through, 1 to 2 minutes per side. Drain on paper towels.
Arrange half of the eggplant slices in a single layer on a baking sheet. Put a slice of goat cheese on top of each and then top with the remaining eggplant slices. Bake until the cheese melts, about 10 minutes. Put the sauce on plates and top with the eggplant

Curried Chicken and Rice Burritos

I may have to make a special trip back into town to pick up a can of coconut milk. I've been thinking about this dish (aka obsessing over) since the first time I made it. I started making it last night and realized I was out of coconut milk. I switched over to a more traditional southwestern flavor. They were delicious but I'm still craving that Indian flavor. Can you have burritos two nights in a row?

Curried Chicken and Rice Burritos

Recipe courtesy of the Associated Press

2 1/4-pound rotisserie chicken

1 cup coconut milk

1 tablespoon curry powder

1 teaspoon lemon juice

1/2 teaspoon salt

1/4 teaspoon ground black pepper

4 ounces paneer (a firm Indian-style cheese), diced

1 medium red onion, diced

2 cups cooked basmati rice

8 large (burrito size) flour tortillas

Mango salsa or mango chutney, to serve

Heat the oven to 400 F. Spritz a large baking dish with cooking spray.

Remove the meat from the chicken, discarding the bones and skin. Chop any large pieces of meat into bite-size pieces.

In a large bowl, whisk together the coconut milk, curry powder, lemon juice, salt and pepper. Add the chicken, paneer and onion, tossing to coat. Mix in the rice.

Microwave the tortillas for about 10 seconds to make them more pliable.

One at a time, place each tortilla flat on the counter. Spoon about 3/4 cup of the chicken mixture down the center of the tortilla. Fold both ends in, then roll up.

Place each burrito, seam side down, in the prepared baking dish. When all of the burritos are assembled, spritz the tops with cooking spray.

Bake the burritos for 15 to 20 minutes, or until heated through. Serve with either mango salsa or mango chutney.

What We're Eating for Dinner: November 28 - December 4

'Tis the season and all, so this week I'll be cooking from my pantry in order to save money for all those Christmas present. It's Menu Plan Monday at I'm an Organizing Junkie again. Be sure to stop by and check out all the other delicious menu plans at I'm an Organizing Junkie.
 
Sunday - Chili, corn bread,  Gumbo

Monday - Jambalaya or Gumbo, Szechuan Beef Pasta, Eggrolls,

Tuesday -  Max and Erma's Copycat Potato Soup, Guacamole Turkey Wraps

Wednesday - Three Cheese Chicken Penne Pasta Bake,

Thursday -  Breakfast for Dinner! Spanish-style Breakfast Casserole,

Friday -  Crescent Roll Burritos, Tortilla Soup

Saturday - Pizza Night!

Zesty Penne with Sausage and Peppers

Zesty Penne with Sausage and Peppers has become our family favorite, go-to recipe lately. It's got a little zip since we use our favorite hot sausage. It's creamy thanks to the cream cheese. And best of all, it's quick and easy to make. And since it's something that everyone in the family likes, I always have the ingredients on hand to whip up a satisfying dinner in no time at all!

I did make a few changes to this recipe. I leave out the green peppers because we don't care for them. I use red peppers instead. I also usually don't add any milk because  forgot to the first time I made it and we all liked it that way. As any mom of four will tell you, when you find something that all six people in the family will eat, you don't change a thing!

Zesty Penne with Sausage and Peppers is my contribution to The Weekend Blog Showcase. The original recipe came from a great blog, The Fairhope Foodie. Unfortunately Alaina is taking a blog hiatus at the moment but all over her amazing recipes are still available. Her recipe for Chicken Tortilla Skillet is definitely on my To Do list. Hopefully she'll be back to blogging soon but meanwhile, stop by and check out her blog.

This week's Weekend Blog Showcase is hosted by Lori at All That Splatters. Stop by and check out everyone's contribution. I've already changed my menu plan to include Cathy's Ribollita with Parmesan Toasts because it just looks too good to wait!

Zesty Penne with Sausage and Peppers
Recipe from The Fairhope Foodie

1 box Penne Noodles (I used Ronzoni Smart Taste)
1 lb. Italian Sausage
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jar (26 oz.) spaghetti sauce
8 oz. cream cheese (I used reduced-fat)
1/4 cup milk (add more as needed for desired consistency)

Cook pasta according to package directions.

Meanwhile, brown sausage in a large skillet over medium-high heat. Break up large chunks with a wooden spoon. Drain off excess fat. Return to skillet and add peppers. Cook 5-10 minutes or until softened. Stir in spaghetti sauce and cook until heated through, about 5 minutes. Add cream cheese, cook another 5 minutes or until melted, stirring frequently.

Drain pasta and return to pot. Add sausage mixture, mixing thoroughly. Add enough milk to thin out the consistency (I didn't measure, so I'm not sure how much I added. I'm guessing between 1/4 and 1/2 cup. It will resemble an alfredo sauce). Top with Parmesan. Serve with a small salad.