Happy Husband Baked Ziti

Lately, I've experimented with too many chicken recipes. Consequently, my husband went on a well-justified chicken strike. So, it's time to roll up my sleeves and tap my imagination for delicious meals that feature beef and pork.

This is a delicious, hearty meal that I hestitate to post as a recipe because now people will know how simple it is! Despite spending only a few minutes in the kitchen preparing it, you're spouse will get the happy glow of Italian-restaurant-satisfaction after taking his first bite. This is also a great meal for company: the extra spices in the sauce disguise its jar-origins and, since this is a casserole, you can have a spotless kitchen when guests arrive.

Happy Husband Baked Ziti

1 lb lean ground beef, browned

1 jar spaghetti sauce

1 Tbsp Parsley

1/2 tsp Oregano

1/2 tsp basil

1/4 tsp red pepper flakes

1/2 c shredded mozzarella cheese

6 oz high fiber ziti, cooked al dente

Combine all ingredients except the cheese in a casserole dish. Top with cheese and bake for 45 minutes at 350 degrees. Serves 4 at 6 points each.

Baked Spaghetti

This casserole is another one from my "prenatal collection", but it should be a part of every cook's repertoire. Imagine the tomato-y, cheesy goodness of spaghetti without spending any time in the kitchen the night you serve it. In fact, this could be paired with a nice salad and French bread for romantic dinner after spending the day together. Your significant other with marvel at your resourcefulness and your miraculous dinner preparation skills...

Baked Spaghetti

1 lb lean ground beef

1 lb box of high fiber spaghetti, cooked

1 bell pepper (I prefer 1/2 each of red and green)

1 jar spaghetti sauce

1/2 tsp black pepper

1 tsp dried oregano

4 oz shredded mozzarella cheese

Brown beef, then add diced peppers and cook until they are tender, but not browned. Stir in a jar of spaghetti sauce and season with pepper and oregano. Toss the sauce and cooked noodles together, then transfer to a pan already prepared with nonstick cooking spray. Sprinkle the top with shredded mozzarella cheese. Either bake at 350 degrees for one hour or freeze at this point for later enjoyment.

Memere's Goulash

This recipe is based on one of my favorite recipes from growing up. My mom calls this Hamburg Skillet Casserole, but, in our house, we call it Memere's Goulash. My husband called it that one night and the name stuck. (Memere is the French-Canadian way to say Grandmother.) Let this be a lesson - give something a catchy name or someone else will pick one for you.

Several years ago, we were stuck in a New York toll lane behind another silver Honda Civic. The other car had a bumper sticker, cross hanging from the rear view mirror, and a nun in full habit driving it. So, ever since, my own little silver Honda Civic has been called "The Nun Car". I say it again, give something a catchy name or someone else will pick one for you.

Memere's Goulash

1 lb lean ground beef

2 Tbsp parsley

4 beef bouillon cubes

1/2 tsp garlic powder

1/2 tsp black pepper

3 c water

2 c carrots, sliced

2 c noodles

3 c frozen green beans or peas

Brown meat, then mix in the parsley, garlic powder, pepper, bouillon cubes, water, and carrots. Simmer the mixture for 15 minutes, then add noodles and green beans or peas. Cook for an additional 15 minutes. Serves 3.

Sausage, Pepper, & Rotini Pasta

It's Italian food night! Light the candles and put on the romantic music.

One of the nicest compliments I've ever recieved about my cooking was a comment my mom made during a visit a couple of years ago. She said, " You're on Weight Watchers? I feel like I'm eating at a fancy spa." That's what I want each day for my husband. Healthy food that tastes so delicious that it rivals a restaurant. This is one of those recipes to keep in your repertoire if you have the same goal as me.

Sausage, Pepper, & Rotini Pasta
1 1/2 hot Italian sausage links
4 oz rainbor rotini pasta
3 bell peppers - red, yellow, and green - sliced into strips
1 garlic clove, chopped
3 Tbsp olive oil
1 Tbsp dried basil
1 Tbsp Parmesan cheese
1/4 tsp salt

Slice hot Italian pepper into slices and brown in a skillet with 1 Tbsp olive oil. Meanwhile, start boiling the water for the pasta, but be sure to add some salt to flavor the water. When the sausage pieces are brown on both sides, transfer them to a plate and cover with foil to keep warm. Saute the pepper slices and garlic until tender-crisp in the remaining olive oil. Boil the pasta to al dente and drain. Combine the sausage pieces, peppers, basil, and Parmesan. Serves 2.

Homemade Noodles

One of the traditional dishes in this area is Chicken & Noodles. I'm not sure if the Amish influence is responsible for this regional favorite, but I learned early to refrain from mentioning that I had never made noodles before. My New England equivalent would be saying someone had never eaten chowder. How strange and sad, right?

Anyway, my husband's grandmother used to make even the noodles themselves, not just a recipe using noodles. She was a feisty, hard-working, and resourceful woman I wish I had the pleasure of meeting, but she is quite alive in my imagination and my husband's memory.

As a scientist, I thought I should do some research about how other people make noodles before attempting this culinary feat myself. There are apparently two schools of thought for noodle-making: with and without milk. So, I made a batch of both, dried them overnight, and cooked Beef Stroganoff to serve over both kinds of noodles, with a "moat" of green beans in between the noodle types on our dinner plates.

We both preferred the milk-based noodles with the stroganoff, but expect that we'd prefer the non-milk noodles with tomato-based recipes. In any case, store-bought noodles will no longer grace our shelves. The homemade noodles are simple to make and taste significantly better than the store-bought variety. Imagine your favorite chicken noodle soup with homemade noodles...

Homemade Noodles
1/2 tsp salt
1/2 tsp baking powder
1/4 c egg substitute
1 c all-purpose flour

Whisk the egg and spices. Work in the flour with a pastry cutter, then with your hands. Roll out to 1/8" on floured surface. Flour the top and roll like a jelly roll to cut with a pizza cutter in 1/2" strips. Unroll the strips and hang to dry overnight. Either wrap the noodles for storage or start boiling some water. Cook in boiling salted water for ten minutes before serving.

Homemade Milk Noodles

1/2 tsp salt

1/2 tsp baking powder

1/4 c egg substitute

1/2 c milk

1 1/2 c all-purpose flour

Whisk the egg, milk, and spices. Work in the flour with a pastry cutter, then with your hands. Roll out to 1/8" on floured surface. Flour the top and roll like a jelly roll to cut with a pizza cutter in 1/2" strips. Unroll the strips and hang to dry overnight. Either wrap the noodles for storage or start boiling some water. Cook in boiling salted water for ten minutes before serving.

A word about drying pasta: Feel free to use an old-fashioned clothes rack or the back of a chair. I used cookie racks since my batches were small enough to prevent the strips from touching as they dried.