Food Fun Family

Orzo With Pan-Roasted Tomatoes, Lemon and Mozzarella: Sheet Pan Suppers Meatless

Lolli — Sat, 28 Oct 2017 01:30:26 +0000

This recipe and giveaway are brought to you by Workman Publishing and Sheet Pan Suppers Meatless. All thoughts and opinions are my own.

I’m always on the look out for more meatless (or less-meat!) meals for my family, in an effort to be more healthy AND more frugal when it comes to the family dinner. Believe me, feeding a family of 6, in a house full of teens and tweens, is exhausting.

I was thrilled to receive a copy of the brand new Sheet Pan Suppers Meatless by Raquel Pelzel and couldn’t wait to try a recipe or two this past week with my family.

I bookmarked several recipes (they all look SO tasty!) and settled on trying this recipe for orzo with pan-roasted tomatoes, lemon and mozzarella first. I’m excited to be able to share the recipe with you (be sure to scroll down below the recipe to enter the giveaway, too!).

Yum

Orzo With Pan-Roasted Tomatoes, Lemon and Mozzarella: Sheet Pan Suppers Meatless

Ingredients

1 lb cherry tomatoes, halved
1 medium-size lemon, thinly sliced into rounds, seeds removed
3 garlic cloves, very thinly sliced
2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes
1/3 cup extra-virgin olive oil
1/3 cup dry vermouth or dry white wine
1 box (16 oz) orzo pasta
3 3/4 cups boiling water
1/4 cup fresh basil leaves, stacked, rolled, and thinly sliced crosswise into ribbons
6 oz fresh mozzarella cheese, roughly torn by hand
1/4 cup finely grated Parmesan cheese (freshly grated)

Instructions

Adjust an oven rack to the middle position, place a sheet pan on the rack, and preheat the oven to 400° F.
Place the tomatoes, lemon, garlic, 1 tsp salt, pepper, crushed red pepper flakes, and the olive oil in a medium-size bowl and toss to combine. Carefully turn the tomato mixture onto the heated sheet pan, spread it in an even layer, and and for 10 minutes.
Remove the sheet pan from the oven and stir the vermouth into the tomato mixture. With a silicone spatula, press down on the tomatoes and lemon slices to extract their juices. Stir in the orzo.
Pull the oven rack out partway and set the sheet pan on it. Carefully pour the boiling water into the orzo, stirring to combine and distribute evenly. Wearing oven mitts, cover the sheet pan with aluminum foil, crimping it tightly around the edges to seal. Bake the pasta for 15 minutes.
Uncover the pan, add the remaining 1 tsp salt, stir the orzo, and cook, uncovered, to allow the juices to thicken and any partially cooked pasta from the top layer to absorb more liquid, 5 minutes more.
Preheat the broiler to high. Stir most of the basil into the pasta, then scatter the mozzarella cheese over the top. Sprinkle the Parmesan cheese over the mozzarella and broil until the cheese is melted and golden, 3 to 5 minutes (watch the cheese closely, as broiler intensities vary!). Remove from the oven and let stand for a few minutes. Sprinkle the remaining basil over the top just before serving.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://foodfunfamily.com/orzo-with-pan-roasted-tomatoes-lemon-and-mozzarella-sheet-pan-suppers-meatless/

ABOUT SHEET PAN SUPPERS MEATLESS

By Raquel Pelzel
In Stores October 3rd, 2017

Sheet Pan Suppers Meatless is the follow-up book to Sheet Pan Suppers (Amazon affiliate link), and is completely vegetarian.

The magic of Sheet Pan Suppers is back, bringing its inspired one-pan approach to vegetarians, flexitarians, vegans, those following a gluten-free diet, and everyone who’s interested in adding delicious, meatless meals to their repertoire.

Not only is cooking on a sheet pan incredibly easy and convenient, but it uses three techniques—roasting, baking, or broiling—that intensify flavors, resulting in vegetable-forward cooking that has never tasted so good.

And never has cooking on a sheet pan been so creative. Here’s how to cook pasta in a sheet pan—like No-Boil Mac and Cheese or Orzo with Pan-Roasted Tomatoes, Lemon, and Mozzarella. How to cook soups, salads, and stews in a sheet pan—including Roasted Tomato Gazpacho with Toasty Croutons, Chickpea and Squash Stew with Crispy Tofu, and Sweet Potato, Arugula, and Pecan Salad. Plus here’s how to make chips (Sesame-Miso Kale Chips), pizzas, pot pies, vegetable braises, risottos, polenta, granola. And desserts, of course, from a Pear Galette to Dulce de Leche Pumpkin Squares to an incredible vegan Sticky Toffee Pudding.

Amazingly convenient, amazingly versatile, amazingly tasty, Sheet Pan Suppers Meatless reinvents plant-based cooking, making it easy for everyone to put vegetables front and center at the family meal.

ABOUT RAQUEL PELZEL

Raquel Pelzel has created original recipes for Saveur, the Wall Street Journal, Every Day with Rachael Ray, Shape, and Epicurious, among many others. Formerly an editor at Cook’s Illustrated and the senior food editor and test kitchen director for Tasting Table, Pelzel has written more than 20 cookbooks and has judged Food Network shows including Chopped Junior and Beat Bobby Flay. Pelzel lives in Brooklyn, New York, with her two sons.

Win a Sheet Pan Suppers Meatless Prize Pack!

One (1) winner receives:
• a copy of Sheet Pan Suppers Meatless
• plus a Sur La Table sheet pan and a KateSpade cookbook oven mitt.

Open to US addresses only.
Prizing and samples provided by Workman Publishing.

Entry -Form

Connect with Sheet Pan Suppers Meatless

Hashtag: #SheetPanSuppersMeatless
Follow WorkmanPub on Twitter and Instagram
Like Workman Publishing on Facebook
Get it on Amazon (affiliate link)

Chicken Parmesan Meatballs

Lolli — Thu, 04 Aug 2016 01:26:02 +0000

When I was growing up, my mom cooked us a family dinner every night. There were 7 of us – my mom, dad, and 5 kids – just like my family today. Kitchen tables don’t tend to be built for families of seven. Seven is an awkward number to fit around a table. We made it work by having our own seats. We didn’t have “assigned” seats, per se, but we gravitated to certain seats and always sat in the same spot.

A funny thing happened several years ago. I realized that my kids had gravitated towards their favorite seats, too, and now they always sit in the same place, night after night.

Family dinner is an important part of our family’s story, and a small thing like sitting in our favorite seats around the table like I did when I was younger makes me feel connected to the family that I grew up in.

Tonight, we had a full house, with several extra kids over to share our family dinner. I love cooking homestyle foods, especially when I can share. We had a full kitchen, but we ended the evening with full, happy bellies, and I wouldn’t have wanted it any other way.

Plus…tonight’s dinner was absolutely amazing and I am so excited to share it with you!

The star of tonight’s dinner was RAGÚ® Homestyle sauce. It is RAGÚ’s thickest sauce – you can tell because it hugs the pasta…or the meatballs in our case tonight. RAGÚ® peels, chops and simmers each ingredient and uses a special blend of herbs (basil, fennel, oregano and black pepper) to layer and build the flavor. Plus, they don’t use artificial flavors, artificial colors or high fructose corn syrup. It’s good stuff.

And so is this recipe. But don’t take my word for it. Make this recipe for your own family – you’ll love it!

Yum

Chicken Parmesan Meatballs

Ingredients

1 lb. ground chicken
1 (23 oz) jar RAGÚ® Homestyle sauce, divided (I used roasted garlic)
1/2 cup panko breadcrumbs
1/2 cup shredded Parmesan cheese
1 tablespoon garlic, minced
1/2 a small onion, chopped fine
2 tablespoons fresh basil, chopped
1 tablespoon Italian seasoning
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded mozzarella cheese
Cooked angel hair pasta
Chopped parsley and grated Parmesan cheese for garnish, if desired

Instructions

Preheat oven to 350° F. Cover a baking sheet with aluminum foil.
In a large mixing bowl, add ground chicken, 2 tablespoons RAGÚ® Homestyle sauce, breadcrumbs, Parmesan cheese, garlic, onion, basil, Italian seasoning, egg, salt and pepper. Mix with your hands until all ingredients are incorporated - do not over-mix.
Using a cookie scoop, form mixture into meatballs; place on a baking sheet (since the meatballs don't spread, you can place them pretty close together).
Bake for 15-17 minutes, or until cooked through. Remove baking sheet from oven and turn the oven to broil.
Brush each meatball with RAGÚ® Homestyle sauce (I used about 1/4 cup). Sprinkle generously with mozzarella cheese.
Broil meatballs for about 5 minutes, or until cheese is melty and bubbly.
Serve hot with angel hair pasta topped with RAGÚ® Homestyle sauce. Garnish with chopped fresh parsley and Parmesan cheese.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://foodfunfamily.com/chicken-parmesan-meatballs/

Here’s a peak at the behind-the-scenes creation of the recipe. It’s so easy to make these yummy chicken meatballs!

What is your favorite way to use RAGÚ® Homestyle sauce? And what is your favorite flavor? I’m a fan of garlic, so the Roasted Garlic was my flavor of choice.

Want MORE delicious recipes with RAGÚ®? You’ve got to check out the recipe section HERE for a ton of family-friendly homestyle dishes.

Avocado BLT Mac & Cheese

Lolli — Sun, 13 Mar 2016 12:00:16 +0000

This recipe for Avocado BLT Mac & Cheese is sponsored by Annie’s but all gushing love, thoughts and opinions are my own. #DiscoverAnnies

OK, who’s with me here? I love macaroni & cheese, and so do my kids. But Avocado BLT mac & cheese? Even better!

We adore Annie’s macaroni and cheese because…

It’s super easy to prepare (mac & cheese was one of the first foods that each of my kids learned to cook independently)
It’s tasty and wonderfully creamy
It is pure comfort food (without the guilt of junk food)
It’s made with organic ingredients, including REAL cheese
There are no GMOs, artificial flavors, synthetic colors, or preservatives

Seriously, guys. We love Annie’s. And now I’ve turned a family favorite into a delicious, full-of-flavor meal.

How many of your kids have grown up on mac & cheese? I know mine did. There was a time when I made mac & cheese nearly every day for lunch. Now that the kids’ bellies (and appetites!) are a lot bigger than they were before, we enjoy macaroni and cheese as a tasty after school snack. And Annie’s Shells and White Cheddar is their absolute favorite.

True story: when I came home from Sam’s Club the other day with a 12-pack of Annie’s Mac & Cheese, my kids all yelped for joy.

My daughter, Necco, and I put together this little recipe video to show how easy it is to make:

Get the ingredients and detailed instructions…

15 Minute Creamy Tomato and Sausage Fettuccine

Lolli — Sat, 20 Feb 2016 00:51:48 +0000

Believe it or not, sometimes I cook dinner for my family JUST to cook dinner for my family….not to make a gorgeous meal to share on Pinterest. And sometimes I don’t plan ahead and it gets to be 5:30 and the crew is getting hungry and I have no idea what to feed them.

It happens quite frequently, actually.

This meal did not start out as something I wanted to share with anyone else, because it was just one of those “throw something together” dinners. But then I snapped a picture (with horrible lighting, I might add!) and shared it on Instagram and so many people loved it that I decided I’d better snap a few more pictures and write up a recipe.

When I don’t know what to cook, I look through the fridge, freezer, and on the shelves to see what I might be able to throw together. When I’m pressed for time and ideas, I tend to skip the traditional recipes and cookbooks and instead base a meal on whatever ingredient I can find that sparks some inspiration.

This past week, I found some smoked sausage in the freezer (a family-staple that we almost always have on hand) and I knew I had some sun dried tomato pesto and fettuccine on hand in the pantry. I figured that I could use those three ingredients to make something worth eating.

You guys. It was so good!

I love when I discover recipes that are so easy to make and hardly take any prep time for those weeknights when I simply don’t have time, energy, OR inspiration to make something fancy.

Bonus points when they taste good and everyone likes them, too.

Pasta with 30-minute Spaghetti Sauce and Meatballs #MeatballMasters

Lolli — Mon, 29 Dec 2014 15:09:45 +0000

I made a delicious and easy dinner using Johnsonville® Meatballs as part of a sponsored post for Socialstars. All opinions are my own. And my family’s…because they like to be vocal and opinionated whenever food is involved. #MeatballMasters

Sometimes cooking for a family of seven is not an easy task. Sometimes, like this past week with the holidays and the flu that’s been going around, I just need a few easy meals that I can fall back on. One of my family’s stand-by meals for those nights that no one wants to think about what to cook is spaghetti and meatballs – it’s an easy Italian dinner that tastes great but doesn’t take all night to prepare.

As much as we love a classic spaghetti and meatballs dinner, and as easy as it is to dump a jar of spaghetti sauce in a pan to heat up in a pinch, my family’s tastes have become more refined the older the kids (and parents…ahem) have gotten. Now, they complain if the sauce tastes too bland and if the meatballs are not to their liking. I’m convinced that I’ve spoiled them with too much good food. They refuse to go back to ordinary.

Luckily, serving great-tasting, homemade sauce and delicious you’d-think-they-were-homemade meatballs from Johnsonville® is simple and can be done in just 30 minutes. It’s the perfect busy night meal that the whole family will love. Sometimes, I admit, I grab whatever-meatballs-are-cheapest from the shelf at the store…and the kids notice. It used to drive me crazy until I realized that I could really tell the difference, too, and a good meatball made a huge difference in how much I enjoyed my dinner. Johnsonville® meatballs are the best tasting, highest quality frozen meatballs – full of flavor, moist and plump…delicious! They use the best cuts of meat and don’t add any artificial colors or flavors.

30-minute Spaghetti Sauce

As with any good sauce, adjust spices to your taste. I like my spaghetti sauce to be a little spicy, but it’s totally fine to leave the spiciness out.

Pasta with 30-minute Spaghetti Sauce and Meatballs #MeatballMasters

Save Print

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Author: Lolli

Serves: 8 servings

Ingredients

3 (14.5 ounce) cans diced tomatoes, undrained
1 (6 ounce) can tomato paste
1 medium onion, diced
½ bell pepper, diced
1 tablespoon dried basil
1 tablespoon sugar
2 teaspoons garlic, minced
1 teaspoon dried oregano leaves
1 teaspoon salt
½ teaspoon pepper
Crushed red pepper, to taste (or Chef Paul Prudomme's Pizza and Pasta Magic)

Instructions

Add all ingredients to a large pot, stir, and heat over medium-high heat until sauce begins to be bubbly. Reduce heat to simmer while preparing your pasta and meatballs.
Just before serving, add sauce to a blender and blend until sauce is smooth. Serve immediately over hot pasta, with meatballs and Parmesan cheese.

That’s it! This sauce is so simple and comes together in just 30 minutes. Even I can handle that on busy nights. Add a little Parmesan cheese and a loaf of Italian bread…and, of course, some Johnsonville® meatballs, and everyone is happy.

A quick tip: switch up your pasta on spaghetti night and your family will think you’re cooking a whole new meal. I like to serve my spaghetti sauce and meatballs with penne. Yum!

How do you like to serve up a quick Italian dinner for your family? Next time spaghetti is on the menu, be sure to add some Johnsonville® meatballs for a more delicious dinner!

White Cheddar Mac and Cheese with Grilled Chicken and Apples #15MinuteSuppers

Lolli — Fri, 15 Nov 2013 13:00:38 +0000

There was a time in my life as a mom that I made boxed macaroni and cheese several times a week. It’s simply a kid-friendly (and therefore mom-friendly) dish. Since my kids are bigger, I’ve gotten out of the habit of making mac and cheese very often but the fact is, I still love macaroni and cheese. It’s comfort food.

This past week, I experimented a little with a homemade white cheddar mac and cheese and was blown away by how quick and easy it was…and how absolutely delicious it tasted. I took a risk by adding grilled apples to the recipe, but it totally payed off. The apples added a fun sweetness to the cheesy dish which I especially loved since I am allergic to raw apples and usually only eat my cooked apples in desserts covered in sugar.

This dish cooks up very quickly, but you do have to have a few things going at once – the pot of water for the pasta, the indoor grill for the chicken, and the saucepan for the sauce. I was able to handle it all on my own, though.

White Cheddar Mac and Cheese with Grilled Chicken and Apples

4.6 from 8 reviews

White Cheddar Mac and Cheese with Grilled Chicken and Apples #15MinuteSuppers

Cook time

15 mins

Total time

15 mins

Author: Lolli

Ingredients

¼ cup butter
2 tablespoons white flour
2 cups low-fat milk
1 cup white cheddar cheese, cubed or shredded
1 lb elbow macaroni
1-2 boneless, skinless chicken breasts
Seasoned salt, to taste
¼ teaspoon seasoned salt
? teaspoon ground pepper
Pinch of paprika
1 medium apple, sliced, peel on
1 stalk green onion, chopped

Instructions

Cook macaroni pasta per package instructions.
Sprinkle chicken with seasoned salt to taste. Cook chicken on an indoor or outdoor grill (or in a fry pan if necessary) while pasta and sauce are cooking. When I use my indoor grill, chicken cooks in about 7 minutes. Cut chicken into thin slices.
In a medium saucepan on medium heat, add butter and cook until melted. Add flour and mix thoroughly.
Pour in milk gradually and stir to combine. Heat mixture until milk is hot - do not boil.
Add shredded or cubed cheese to milk mixture and cook, stirring until cheese is melted.
Add sliced apples to grill and cook for just a minute (you may have to put foil underneath if you're cooking on an outdoor grill. If you're using an indoor grill or fry pan, use the same cooking surface as the chicken) - sprinkle with a touch of seasoned salt if desired.
Drain macaroni and combine pasta and sauce. Sprinkle with paprika, seasoned salt and pepper to taste. Toss with grilled chicken and apples.
To serve, sprinkle with green onions and serve with a side of green peas.

Notes

You can add thinly sliced fresh apples if you'd rather not grill them!

Today, the #15MinuteSuppers bloggers have teamed up to bring you macaroni and cheese supper ideas in only 15 minutes. So, while the kids are having their plain mac&cheese you can dress yours up and create something more supper worthy! Have you been enjoying all these delicious and quick meals every Friday? Our goal is to help you get a meal on your table in less time than you could get take out or order a pizza.

Follow 15 Minute Suppers on Facebook | Twitter | Instagram | Pinterest
and look for the #15MinuteSuppers hashtag too

You have to check out these delicious 15 Minute Suppers:

Bacon Cheeseburger Mac & Cheese from Lizzie Jane Baby
Veggie Macaroni and Cheese from Just 2 Sisters
Mac n Cheese with Pepper and Bacon from Sunshine and Sippy Cups
Easy Stovetop Mac and Cheese with Bacon from Songs Kate Sang
Buffalo Chicken Macaroni and Cheese from Around My Family Table

If you are a blogger and you’d like more info, please check out the 15 Minute Suppers website or ask to join the Facebook group to participate on Fridays…we’d love to have you join us.

A few of the #15MinuteSuppers bloggers have joined together to help spread the word about this new project we are working on. We’re excited to offer this Amazon.com giveaway below! Giveaway ends 11/26.

Enter to win an
$80 Amazon Gift Card
just in time for holiday shopping!

a Rafflecopter giveaway

Fresh Vegetarian Greek Pasta – Perfect Summer Recipe

Lolli — Mon, 08 Jul 2013 12:06:50 +0000

I am so glad you’re here! You are going to LOVE this recipe for fresh vegetarian Greek pasta!! Not only does it taste amazing and fresh, but it’s so easy to make. Definitely a winner!

I have a new favorite summer-time pasta dish! I have always been drawn to Greek-style dishes, and this vegetarian Greek pasta recipe is so fresh and light that it’s perfect for hot summer nights. Serve this pasta hot for a main dish or chill and serve cold as a pasta salad for your next summer BBQ with friends.

Up until Saturday afternoon, we have been living (barely!) with no air conditioning. In order to stay sane, I’ve had to cut back on a lot of things – like cleaning and cooking – that are simply too difficult to do in extreme indoor heat. I was tired of eating quick meal – frozen foods, pizza, etc – and was craving something lighter, and discovered a recipe that I was able to adjust to fit my tastes perfectly. The fresh tomatoes, olives, feta cheese and spices tossed with a garlic and olive oil pasta was not only easy to throw together, but it was refreshing to eat…even on a hot summer night.

Ready for the recipe? Did I mention it’s SO EASY and ready in just 30 minutes?

Food Fun Family

Orzo With Pan-Roasted Tomatoes, Lemon and Mozzarella: Sheet Pan Suppers Meatless

ABOUT SHEET PAN SUPPERS MEATLESS

ABOUT RAQUEL PELZEL

Win a Sheet Pan Suppers Meatless Prize Pack!

Connect with Sheet Pan Suppers Meatless

Chicken Parmesan Meatballs

Avocado BLT Mac & Cheese

15 Minute Creamy Tomato and Sausage Fettuccine

Pasta with 30-minute Spaghetti Sauce and Meatballs #MeatballMasters

30-minute Spaghetti Sauce

White Cheddar Mac and Cheese with Grilled Chicken and Apples #15MinuteSuppers

White Cheddar Mac and Cheese with Grilled Chicken and Apples

Enter to win an $80 Amazon Gift Card just in time for holiday shopping!

Fresh Vegetarian Greek Pasta – Perfect Summer Recipe

Enter to win an
$80 Amazon Gift Card
just in time for holiday shopping!