Lombard Family Recipes

Spinach and Feta Pasta Recipe by Our Best Bites 8 oz. Penne pasta (that's 1/2 a 16 oz. box. Don't use ziti –you want the ridges on the p enne to "grip" the sauce) 1 28-oz. can diced tomatoes 3 c. fresh spinach (you don't even have to chop it! Could life get any better??) 1 onion, finely chopped 5-6 cloves garlic, minced or pressed A handful of fresh mushrooms, chopped 4 oz. feta cheese, crumbled Salt and pepper to taste Bring a large pot of salted water to boil and add pasta. Cook according to package directions. In the meantime, heat a little olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms and cook until tender. Add spinach and cook until wilted. Add tomatoes, heat through, and then add drained pasta and crumbled feta. Add salt and pepper to taste. Heat through and serve; you can crumble a little extra feta on top if you feel the urge. Serves 8 Nutritional Information Calories: 186 Fat: 5.3 Fiber: 3.4 WW Points ...

My husband cooked these tonight and I am telling you they were GOOD! I wish I could eat another one. But that would defeat the point of them being healthy, right? Ha. He did say that he didn't use as much sauce that the recipe called for. Ingredients 2 pieces whole-wheat pita bread 2 tablespoons olive oil, divided 2 cups low-sugar pizza or pasta sauce, divided 1 tomato, sliced thinly 8 slices deli ham, cut into fourths 1 (6 ounce) can pineapple chunks, drained 1/4 cup low-fat shredded mozzarella cheese Preparation Set oven to broil. Brush pita bread with olive oil, put on a baking sheet and broil four inches from the heat for two minutes. Remove from oven. Spread a cup of pizza sauce over each pita and top with equal amounts of tomato, ham and pineapple. Sprinkle with cheese. Return to oven and broil for three more minutes or until cheese is melted.

Some of you might have seen Rachael Ray's Top Ten Recipes of 2009 show. But if you didn't, this was one of the recipes. It decided to try to it out. I tweaked it here and there and I did add some mozzarella cheese to the pasta. But it was really good. The recipe seems long but don't let it scare you. It is not hard at all. Hope you like it! Ingredients Salt 1 pound whole wheat penne 3 tablespoons EVOO – Extra Virgin Olive Oil 1 pound boneless, skinless chicken breast or thighs, chopped into bite-size pieces 2 teaspoons poultry seasoning Black pepper 2 to 3 garlic cloves, finely chopped or grated 1 large red onion, chopped 2 pints grape tomatoes 2 cups basil, chopped 3 cups arugula or baby arugula, roughly chopped 1 cup shredded Parmigiano Reggiano cheese Preparation Fill a large pasta pot with water and place it over high heat. Once the water comes up to a boil, salt it and drop in the pasta. Cook the pasta to al dente according to package directions. Before drainin...

My sister and sister in law get recipes from a friend's blog who has a "foodie friday" post every Friday(such a cute idea!). I decided to take a look at her recipes and I found one that was a hit with everyone who tasted it including my kids. Ingredients 1 package frozen cheese ravioli (cheese #1) 1 jar alfredo sauce (cheese #2) 1 cup frozen cut spinach 2 cups of mozzarella cheese (cheese #3) Boil pasta until done. Cook spinach in skillet on stove until thawed. Add your favorite jar of alfredo sauce to spinach. Mix until well blended. Drain pasta and put in bottom of 9x13 dish. Pour sauce mixture on top of pasta. Generously sprinkle cheese on top of pasta. Place in oven(350) until cheese is browned a bit.

This is so good leftover! Also, I love my iron skillet. I use it for everything. I paired this with a salad and bread. You could even grill chicken and add it and I am sure it would be good. Ingredients: Salt 1 pound spaghetti ( i used whole wheat) 2 cloves garlic, chopped or grated (i used jarred garlic) 2 bunches of flat leaf parsley leaves 1/3 to 1/2 cup Extra Virgin Olive Oil, plus 3 tablespoons, divided ground black pepper 1/4 cup of pine nuts (i used 1/2 cup. we love pine nuts) 1/2 cup bread crumbs zest and juice of 1 lemon 1 cup grated parmesan cheese Prep: Boil spaghetti noodles according to package, drain Parsley Pesto: place garlic and parsley in the bowl of a food processor. add salt and pepper. pulse until roughly chopped. with machine running pour 1/3 to 1/2 cup of EVOO (just enough to make a thick, smooth paste) Reserve Place a large skillet over medium heat with 3 TBS of olive oil. Add pine nuts and toast lightly. Add bread crumbs, stir to combine until golden a...

This makes A LOT! Great leftovers...so good. 1(8oz.)pkg spaghetti noodles (or any pasta of your choice) 1 to 2 jars spaghetti sauce (depends on how much sauce you like...I did 2 jars) 1(6-8oz.) pkg. shredded mozzarella cheese 1 lb. ground beef(or ground turkey) Preheat oven to 350 degrees. Brown ground beef. Cook pasta as shown on directions. Combine cooked spaghetti, spaghetti sauce, and ground beef. Place half of the mixture in a casserole dish and sprinkle with 1 cup of cheese. Place remaining mixture over top of cheese. Sprinkle cheese over the top of the pasta. Cook for 15-20 minutes in oven. Serve with remaining cheese. **To vary taste, try adding any of the following: additional cheese, green pepper, mushrooms, or black olives, as desired.** (I added diced tomatoes, mushrooms, and extra cheese)

This has been something I have made A LOT lately! Everyone who has had it LOVES it! Even my husband's Uncle, who is a picky eater, said he was concerned at first. Then he took a bite and ended up getting two helpings of it because it is so good. It makes A TON! So have people over...or you could always half the recipe. Here goes: 2 bags of Egg Noodles 1/2 Pint of Whipping Cream 1 Stick of REAL butter 1 Can of paremesean cheese 1 Red Bell Pepper 1 Yellow Onion 1 Corn on the Cob 3 Boneless, skinless chicken breasts 1 Can of Tony's(It is a spice...it would be where the spices are) -Boil your noodles in water, drain -Add stick of butter. -Pour 1/2 pint of whipping cream and some of your paremesean cheese into noodles. Mix it together. Add Salt and pepper. Leave all of this in the pot you cooked your noodles in and leave the heat on simmer. Here is where it gets tricky...you keep adding paremesean cheese, whipping cream, salt and pepper until you like the way it taste and the...

My friend Lisa sent me this recipe and I made it last night for dinner.  My boys absolutely loved it, as did Jeremy and I.  I also made a simple salad to go with it.  I actually doubled it and it made a ton, so we will be eating on it this weekend.  I love having leftovers for the weekend to just grab instead of going out or having to cook.    Ingredients: 1/2 lb ground beef 1/2 lb sausage (I used Owens sausage) 15 oz. of marinara sauce 1 cup of fresh sliced mushrooms (I used canned) 1 can of Italian diced tomatoes 9 oz. refrigerated cheese tortellini's ( I used whole wheat) 1 cup shredded mozzarella cheese   Directions: Brown beef and sausage in skillet.  Mix with marinara, tomatoes, and mushrooms in crock pot and cook covered on low heat for 7-8 hours. Stir in tortellini's and add mozzarella cheese on top about 20 minutes or until the tortellini's are heated through.   Enjoy!!

I am posting this recipe, but really it is from Lindsey's mother-n-law, Lynn.  Forever I made Skinner's lasagna and it is really good, but this recipe is ridiculously good and easy!   Lazy Lasagna   Ingredients: 1 lb ground beef 32 oz jar of spaghetti sauce (I have used fewer oz of sauce, but added 1 can of Italian diced tomatoes) 1 lb cottage cheese 8 oz sour cream 8 lasagna noodles uncooked 12 slices of Mozzarella cheese 1/2 cup grated Parmesan cheese   Directions: Cook ground beef and drain fat.  Add spaghetti sauce.  Heat and set aside.  Combine cottage cheese and sour cream in medium size bowl and blend well.  Spoon 1 1/2 cup of meat sauce in bottom of 13X9 pan.  Place 1/2 of the uncooked noodles over sauce, then 1/2 of the cheese mixture, 4 slices of the mozzarella cheese, 1/2 of the remaining meat sauce and 1/4 cup of the Parmesan cheese.  Repeat layers starting with noodles.  Top with remaining 4 slices of mozzarella cheese.  Cover tightly with foil and ba...

This is my go to dish for when new people are coming over for dinner. I have passed this recipe along so many times. Ingredients: Olive Oil 1 Box of Angel Hair Pasta Pine Nuts Minced Garlic 3-4 Cloves 2 Shallots Fresh Basil Fresh Parsley 3 tomatoes 1 Container of Feta 1 Package of Parmesan Cheese Make Angel Hair Pasta according to the package. Pine Nuts: put on a cookie sheet and place under the broiler for roasting then set aside. These burn fast, so be careful. Chop: shallots and tomatoes, basil and parsley Put about 1/4 inch olive oil in a skillet and heat on medium heat. Add shallots and garlic. Saute for 1 minute. Add parsley and basil. Add tomatoes. (Doesn't need to be in very long). Drain Pasta. In a large bowl, add pasta, herb mixture, add pine nuts and cheeses and toss together.

Hey! Haven't posted in forever. So, I am making the Skinner's (noodles) lasagna recipe that is on the back of the box tonight and I thought I would post it. Actually, I have never written this recipe down because I always trust that it is on the back of the Skinner's lasagna noodles box and yesterday it failed me. :( Thank GOODNESS I practically remembered it AND I had more noodles from before and it had the recipe on it. I love, love, love this homemade lasagna recipe. It is easy, yummy, and great for heated leftovers(for which we will do on Sunday, ha). It serves probably 6. 1 lb. ground beef 3 C. spaghetti sauce(28 oz. jar) 1-1/2 C. water 1-3/4 C. ricotta(15 oz. container) 2 C. shredded mozzarella 1/2 C. grated parmesan cheese 2 eggs 1/4 C. chopped parsley 1/2 TSP. salt 1/4 TSP. pepper Box of uncooked skinner lasagna noodles Preheat oven to 350. In saucepan brown meat; add spaghetti sauce and water; let simmer for 10 minutes. In bowl mix ricotta, 1 half mozzarella, parme...

Oh My!!  We had this tonight for dinner.  All of the boys ate it, including Gray who is 1 and Sam who usually only eats the bread for dinner.  I loved it and it was so easy!  Enjoy!!!   Ingredients:   1 package of penne pasta (I used whole grain) 1/2 t. rosemary 2 packages of sliced pepperoni , halved ( I used 1 package and it seemed to be plenty) 1/4 c. pepperocini (omit if too spicy for kids, but it wasn't really spicy with it.  I will probably use more than 1/4 next time) 1 jar roasted red bell pepper, drained and chopped 3 1/2 c. boiling water 1/2 c. whipping cream (I used milk) 1/2 c. grated Parmesan cheese   Directions:   In a large pot, layer pasta, rosemary, pepperoni, pepperocini, and roasted red pepper.   Add water and bring to a boil.   Reduce heat, cover, and let simmer until pasta is tender.   Add cream and cheese.  Toss to coat.  

Well, here goes!  I actually made time to post a few recipes.  Hope you enjoy.  I make this one for friends that just had a baby.  Its easy to prepare before you go, and then they can just stick it in the oven 30 minutes before dinner time!! Paula Dean Chicken/Pasta (I'm sure there's a 'real' name for it, but I got this from my friend Lauren) Ingredients: 3 cups of chopped cooked chicken 2 14.5 ounce cans of tomatoes with garlic, basil and oregano 1 cup of heavy whipping cream 2 cups of mozz. cheese 3/4 (small box) package of angel hair pasta 8oz. of cream cheese Instructions: Combine chicken, whipping cream and tomatoes.  Pour into skillet with 2 tbsp of olive oil and bring to a boil over medium heat.  Reduce heat to a simmer for 10 minutes.  Add cream cheese and 1 cup of mozz cheese.  Add cooked pasta to mixture.  Cover with the rest of the mozz cheese.  Bake at 350 for 30 minutes. 

Angel Hair Pasta-one box Pine Nuts-one jar 3 or 4 cloves of Garlic 2 Shallots Fresh Basil Parsley 3 Tomatoes Feta-one package Parmesan Cheese-one cup or more if you like it cheesy   Boil pasta just for a couple minutes and set aside in a colander.  Put water back in your pot and start it boiling. Place pine nuts on a cookie sheet and place under broiler for roasting then set aside ( they burn fast so be careful). Mince garlic and chop shallots, basil, parsley, and tomatoes. Put about 1/4 inch of olive oil in a skillet and heat on medium. Add the shallots and garlic, saute for a minute then add the parsley and basil.  Put the pasta back in the boiling water and add tomatoes to the skillet (tomatoes do not need to be in for very long).  Drain the pasta again and put in large bowl.  Immediately before serving put the herb and olive oil mixture on top of pasta and toss.  Add the pine nuts and the cheeses, toss again and serve.     ...