What's For Dinner?: January II

Although I had great expectations of myself for this week, it turned into one big blah week.  Yeah, this is how it really went down:

14- Leftovers at Mom's house
15- Crock Pot Sunday: Chicken Enchilada Soup and Cilantro Lime Vinaigrette 
16- Pasta Casserole (recipe at the end of this post)
17- Black Bean and Orzo Soup with Sausage (recipe also at the end of this post)
18- Stew (my Mama made it, no recipe required)
19- Hot, Fresh Chinese Food (this is easy, order take-out)

Over the next few days, this is on the docket.  Need to go grocery shopping . . .
20- Teriyaki Chicken Salad Sandwiches  My ABSOLUTE favorite chicken salad.
21- Chicken Crepes- Trying my hand at it at home and using a little Julia Child for inspiration
22- Crock Pot Sunday: Making Chicken Enchilada Soup . . . again but this time for a family party.  It must be good if I'm making it again. . . .just saying.  Going to try making homemade tortillas.  Also making a chocolate sour cream cake with fudge filling to celebrate birthdays.
23- Leftovers
24- Michael's Famous Waffles
25- Leftovers
26- Tamale Night (can't wait to share my tamale secret with you :) )
27- Creamy Tomato Soup
28- Lasagna, been eyeing this recipe in my cook book and want to try it out

Okay, and now for the recipes:

Pasta Casserole

I like this because it ins't too saucy, the pasta will still be firm so leftovers the next day are still good to eat, and there is a slight crunch to the pasta that was cooked around the edges.  It is good.  Best of all is the texture of the meatballs in comparison to the shape of the penne pasta.  Yum!

- 14 oz. penne pasta (the good kind- I like the ones in the black and clear packaging from Costco)
- 1 lb meatballs (when I buy ground beef, I'll take portions of it and just roll 2 tablespoon-sized meatballs, stick them in the freezer and they're ready to go when I am, just thaw in fridge overnight)
- 2/3 jar of Kroger pasta sauce (really, you don't want the whole thing- the best way to ruin pasta is to put too much sauce on it.  Stick the rest in the freezer for another night)
- 2 cups of shredded mozzarella cheese

Preheat oven to 400 degrees.  Cook pasta according to packaging, cooking it until it is al dente and not a second more.  If you tried it, you might think it is slightly underdone but resist the urge to cook longer.  It will soften in the oven.  While the pasta is cooking, put meatballs and pasta sauce in a pot.  Cook on medium low until the pasta is finished.  In a 9x13 dish, mix together drained pasta and sauce.  Top with cheese.  Put in oven for 20 minutes or until the cheese is golden brown and everything is bubbly.  Serves 6-8.

Black Bean and Orzo Soup

"Soup" is lightly used in this recipe.  It isn't so much soupy as . . . . spoonable . . . just about like a chili.  You could probably add whatever meat you like.  I just use what we've got on hand which is usually bratwurst, polish sausage, etc.

1 tablespoon olive oil
1/3 medium onion, chopped
1/3 green bell pepper, chopped
1 can petite-diced tomatoes (with chipotle, if available- if not, add a little hot sauce to taste at the end)
4 cups black beans, undrained (this would be 2 cans)
1/3 lb Polish sausage, diced small
1/4 cup orzo pasta
salt to taste

Heat the olive oil in a saucepan (6 qt. pan should do it).  When hot, add onion and green pepper.  Saute until slightly tender.  Add tomatoes, beans, and sausage.  Heat until boiling.  Continue to simmer for 10 minutes. Add orzo and simmer for 15 to 20 minutes more or until al dente.  Serve with quesadillas, tortillas, chips, etc.  Makes excellent leftovers.  Serves 4-6.