Summer Squash and Spinach Penne Pasta

This meal was so delicious I almost considered giving the kids cereal for dinner, so I wouldn't have to share!

Cook according to directions:

16 oz box penne pasta

In a pan cook over low heat for about 10 minutes:

2 T olive oil
1/4 c onion chopped
3 cloves garlic, chopped
2 summer squash, chopped
1/4 tsp salt

Add and cook for 2 more minutes:

3 cups spinach. roughly chopped

Add to the cooked vegies:

drained penne
2 c shredded Gouda 
1 c cheddar
8 oz. greek yogurt, plain
1/2 c milk
1/4 tsp salt


Serve with grilled chicken!

Lemon Ricotta Pancakes

Mix in bowl:


2, 1/2 cups flour (I used 1/2 cup wheat)
2 T sugar
1 tsp baking soda
1 tsp salt

Add and mix:


1, 1/2 c buttermilk
2 eggs
1/2 cup ricotta cheese
zest of 1 lemon (I used 2 drops essential oil)

To keep with the lemon flavor I made buttermilk syrup and added lemon oil to it as well. These turned out really fresh and yummy!

Crock Pot Pork Chops

I've been experimenting with more pork chops, and this is a good one, too. My kids liked these the best. It is one of the few recipes where I've used cream of chicken soup.

Butter a crock pot, then place:

4-5 pork chops


Mix in a bowl and pour over chops:

1 can cream of chicken soup
1 package Lipton Onion Soup Mix
1, 1/2 cup chicken broth

Cook on low for the full 8 hours.

Serve over a bed of orzo, mashed potatoes, or rice.

Summer Squash and Spinach Stew

I started getting Bountiful Baskets and so I tried incorporating as much of the vegies as possible.

Heat in soup pot on stove top for 10 minutes:

2 T oil
1 garlic clove
1/4 cup onion
1 celery stick, cut
1 potato, cubed

Add and heat for 10 more minutes:


2 summer squash
1 tsp salt
1 tsp pepper

Add and heat for 10 or more minutes (I let it go for 30):

1 bottle tomotoes, drained
1 cup cubed left over pot roast, or more

Before you are ready to serve, add and heat for 5 minutes:

1 cup chopped spinach

Key Lime Pie

This tastes better than it looks. The picture looks a bit yellow, but believe me, it is a yummy summer treat! I found this recipe from The Joy of Cooking.

For the crust put in the food processor:

1 package graham crackers (10 large rectangles)
1/4 cup walnuts

Add to the crumb mixture and process till smooth:

6 T cold butter

Bake at 350 for 10 minutes


For the pie filling

Whisk together:


15 oz can sweetened condensed milk
4 large egg yolks
1/2 cup key lime juice (12-14 key limes)
4 tsp grated key lime zest

Pour filling into baked graham cracker crust. Bake at 325 for 17 minutes. The middle will jiggle a bit, but will set up as it cools.

Top with hand-whipped cream.

Applesauce Pork Chops

This recipe was so easy and yummy! The pork chops came out fork tender :)

Butter the crock pot with 2 T butter. Place 5 pork chops on bottom

Mix and pour on top:


1 can applesauce
3/4 cup brown sugar
1 T cinnamon

Cook on low for 8 hours

Blueberry Breakfast Cake

Cream:


1/2 cup butter
1 cup sugar
zest of 1 lemon (I used 3 drops essential oil)

Add:


1 egg
1 tsp almond extract

In a separate bowl, mix:


2 cup flour (I used 1, 1/2 flour and 1/2 c wheat)
2 tsp baking powder
1 tsp salt

Add the flour to the butter mixture alternately with :

1/2 cup buttermilk

Fold into mixture:


2 cups blueberries mixed with 1/8 cup flour
1/2 cup sliced almonds

Top with:

 1/2 T sugar

place in greased 9 inch baking dish. Bake at 350 for 40-45 minutes

Candied Walnut Salad

This is my new favorite salad! Just throw together some cut greens, craisins, and raspberry vinaigrette.  For the candied walnuts...

Bake at 350 for 5 min:

1, 1/2 cup walnuts

While the nuts are cooking slowly melt on the stove top:

1/2 cup sugar

The sugar will become an amber color. Remove the walnuts from oven and stir into the melted sugar. Separate with a fork while still warm.

Toss into salad!