Friday, October 15, 2010

Friday Foodday

We made it! Happy Friday lovebugs! I hope you have a wonderful weekend. Here are some of my favorite recipes from you!

Chickpea Pasta
c/o Lauren


  • 1 tablespoon olive oil
  • 3 cloves garlic, chopped
  • 7 cups low-sodium vegetable or chicken broth
  • 1/2 teaspoon crushed red pepper flakes
  • kosher salt
  • 1 pound angel hair pasta
  • 1 15.5-ounce can chickpeas, drained and rinsed
  • 1 cup flat-leaf parsley, chopped
  • 1/4 cup unsalted roasted almonds, chopped
  • 1/2 cup grated Parmesan


  1. Heat the oil in a large saucepan over medium-high heat.
  2. Stir in the garlic and cook for 1 minute. Add the broth, red pepper, and 3/4 teaspoon salt and bring to a boil.
  3. Add the pasta and cook, stirring, until the broth is nearly absorbed and the pasta is al dente, about 6 minutes. Stir in the chickpeas and parsley.
  4. Divide among individual bowls and top with the almonds and Parmesan.

4-1/2 lb. red potatoes (about 9), cut into 1/4-inch-thick slices
1 container (16 oz.) BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
3/4 lb. (12 oz.) VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1/2 lb. (1/2 of 1-lb. pkg.) OSCAR MAYER Smoked Ham, chopped
4 green onions, sliced
1/4 cup KRAFT Grated Parmesan Cheese

HEAT oven to 350°F.

COOK potatoes in boiling water in large saucepan 10 to 12 min. or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place in large bowl. Add sour cream; mash until smooth. Stir in VELVEETA, ham and onions. Gently stir in remaining potato slices.

SPOON into 13x9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.

BAKE 30 min. or until heated through.


Mushroom Aglio Olio

-A few glugs of extra virgin olive oil
- Sliced fresh mushrooms, as much as you like (I used shiitake but feel free to use any variety)
- 2 or 3 cloves garlic, minced
- Sliced chili
- Salt and pepper to taste
- 1 serving spaghetti
- Small bunch fresh parsley, chopped
- Shavings of parmesan cheese

1. Heat a large pot of boiling water, add salt and add in spaghetti when it comes to a rolling boil.

2. While the spaghetti is cooking, prepare the other ingredients. Heat some olive oil in a frying pan and add garlic. Ensure a medium-low heat to ensure that the garlic doesn't burn (it should not brown at all). Add sliced mushrooms and continue stir-frying till their liquid evaporates, and they start to brown a little.

3. Add more olive oil if it looks too dry. Throw in parsley and chili.

4. Drain cooked pasta and add to pan. Give all the ingredients a quick stir to combine. Sprinkle salt and pepper to taste.

5. Top with shaving of parmesan cheese before serving.

Lasagna Rolls

5 lasagna noodles, cooked
1/2 cup part skim ricotta cheese
1/2 cup part skim mozzarella cheese
1 egg white
1 cup baby spinach, chopped
1/4 teaspoon Italian seasoning
1.5 cups tomato sauce

1- Preheat the oven to 350.
2- Lay the lasagna noodles flat on a cutting board.
3- In a small bowl combine the ricotta cheese, egg white, baby spinach, Italian seasoning, and 1/4 cup mozzarella cheese. Stir well.
4- Spoon an even amount of filling over each noodle. Add a tablespoon of sauce to each noodle and spread the sauce/cheese mixture over the noodle.
5- Starting at one end, roll until the lasagna noodle is rolled tightly. Place in a baking dish covered in sauce.
6- Pour the remaining sauce over the rolls. Top with the remaining 1/4 cup of mozzarella cheese.
7- Bake for 30 minutes.


  1. Mmmmmm. That scalloped potatoes and ham bake is right up my alley!

  2. Mmmmmm. That scalloped potatoes and ham bake is right up my alley!


Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.