My Boys' Favorite Pasta

I have shared this recipe before here, but it was shared with another recipe and never got the spotlight it deserved. So, here it is again with the highlight it deserves!

Chicken Bacon Penne Pasta

Ingredients:

2-3 chicken breast halves
1 bottle favorite marinade (I like Kroger's Herb & Garlic 30 minute marinade, 12 fl oz)
1 lb. thick-cut bacon, cooked and diced
2 cups heavy cream
1 tsp. black pepper
1 tsp. salt (or more or less, to your taste)
1/2 cup (1 stick) butter
1 teaspoon garlic, minced
1/2 cup shredded Parmesan, and additional 1/4-1/2 cup for sprinkling on top
1 (16 oz) package) penne pasta

Directions:

Place chicken and marinade in slow cooker. Heat on low for 6 hours, or until done. Shred chicken.

Cook penne pasta according to package directions.

In a small pan, whisk cream, pepper, butter, and garlic. Heat slowly.

Combine chicken, bacon, pasta, and sauce. When combined, stir in 1/2 cup shredded Parmesan cheese. Sprinkle with additional Parmesan cheese, to taste. 

If desired, bake this pasta in a 9x13 pan in a 350 degree F oven for about 20 minutes, or until the cheese has melted and the pasta is warm and bubbling throughout.

Source: I got this from my old neighbor, Emily Tanner. I believe she got it from another neighbor. So, pass it on and enjoy!

Notes: This recipe can be baked or not. It tastes great both ways. This pasta is also freezer friendly. I freeze it in a 9x13 aluminum pan, let it thaw in the fridge overnight, and then bake it in a 350 degree F oven, covered with aluminum foil, until thawed (about 40-60 minutes). Remove the foil and continue to bake for another 20-30 minutes, or until the cheese is melted and it is warm and bubbling throughout.

Pasta Repeat!

This is an old favorite, originally posted here. We made this recently and I thought, "Why haven't I made this in awhile? This is so, so good!" It's easy, it's on the lighter side, and it is absolutely delicious.

 

Bacon-Tomato Linguine

Ingredients:

8 oz. uncooked linguine
2 tsps. olive oil
1/2 cup chopped onion
1 (2.5 oz) pkg. cooked bacon pieces (such as Hormel)
1 1/3 cup grape tomatoes, halved
4 garlic cloves, minced
1 tsp. dried oregano
1 tsp. salt
1/4 tsp. pepper
1/4 cup (1 oz) pre-shredded fresh Parmesan cheese

Instructions:

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta water.

Heat oil in a large nonstick skillet over medium high heat. Add onion; saute 2 minutes. Add bacon; saute 2 minutes. Add tomato, garlic and oregano; saute 30 seconds. Remove from heat.

Add pasta, reserved pasta water, salt and pepper. Stir well and cook 1 minute or until thoroughly heated and liquid is absorbed. Remove from heat; cover and let stand 3 minutes. Sprinkle with cheese.

4 servings (1 1/4 cup). 301 calories, 11 g fat, 14.4 g protein, 37.1 g carbohydrate, 2.8 g fiber, 21 mg cholesterol, 745 mg sodium.


Source: Cooking Light, from the Superfast cookbook. You can find it on the MyRecipes website here.

Notes: Trust me, you're going to love this! The only thing I change is that I double the recipe.

 



Above: This is the kind of bacon I used. This is a 4.3 oz. package, which worked perfectly for my doubled pasta recipe. I just used this one package. You can usually find this by the salad dressings and toppings. If it isn't there, look for it by the tuna fish and other canned meats like Spam and dried beef slices.

More Pasta, Please!

Here's another recipe I found because I was influenced by those Hillshire Farm commercials I saw. Ha ha! It's a good one!

 

Hillshire Farm Naturals Sausage and Tomato Skillet

Ingredients:

1 package Hillshire Farm Naturals Smoked Sausage

8 ounces dry whole grain pasta

1 cup whole cherry tomatoes

1 cup sliced mushrooms

2 tablespoons extra virgin olive oil

1/4 cup freshly chopped basil

1/4 cup shredded Parmesan cheese

Directions:

Cook pasta according to package instructions.

Sliced sausage into coins and heat in a large skillet over high heat for 2 minutes or until browning starts.

Add the tomatoes and mushrooms and cook for an additional 5 minutes over medium heat.

Toss in the pasta and olive oil and heat for an additional 3 minutes, stirring often. Top with basil and Parmesan cheese.

Source: Hillshire Farm website. You can find it here. 

Notes: This was delicious and super easy. As you can see, it also makes for a really pretty pasta as well. My only suggestion would be to save some of the pasta water to add to your pasta if it is a little dry (or you could increase the olive oil slightly). Also, add salt and pepper, to taste.

Easy, Satisfying, and Very Few Ingredients

  

It's been a long time and I am really behind in my food blog posts. I have a lot of catching up to do! Here is an easy, delicious weeknight meal that will definitely hit the spot.

Hillshire Farm Sausage Alfredo

Ingredients:

1 package Hillshire Farm Smoked Sausage

8 ounces pasta, cooked, drained

1 cup heavy cream

2 teaspoons Cajun seasoning

1/2 cup grated Parmesan cheese

Directions:

Prepare pasta according to package directions; drain and set aside.

Saute sausage in a large skillet over medium-high heat for 5 minutes, turning occasionally.

Add cream and Cajun seasoning; bring to a boil. Reduce heat; simmer gently for 3-4 minutes or until mixture begins to thicken. Remove from heat, stir in Parmesan cheese. Add pasta to sauce and toss.

Source: Hillshire Farm website. You can find it here.  Also found on the Allrecipes website here.

Notes: So, I've been playing a game on my phone and I was definitely affected by the ads I had to watch to earn diamonds for my game. :) I had to watch a bunch of Hillshire Farm recipe videos and it just sounded so good, I had to try it! This actually isn't a recipe from one of the ads, but one I found on my own. The Allrecipes website (though it is posted by Hillshire Farms on that site too) changes the recipe slightly and suggests using 2 cups cream instead of 1 cup. I think this is a great suggestion to help make your pasta creamier (though more heavy calorie-wise).

I doubled the pasta and used a whole pound (16 oz). Because of that, I doubled the sauce, but I only used on 14 oz. package of smoked sausage. If you want things meatier, you could use two packages, but I don't think that is necessary. As noted, you could increase the cream even further, if you want things more creamy. I thought it was super flavorful as is, but increasing the cream would have made the sauce much more creamy. It just depends on your tastes. It would be a really easy thing to adjust in this recipe. So, just experiment and do what you like best!

Crowd Pleasing Mexican Pasta Salad

 

As the title suggests, this pasta salad with a definite crowd pleaser and fan favorite. We hope you enjoy it as much as we did!

 

Mexican Street Corn Pasta Salad

Ingredients:

1 lb. uncooked pasta (we used macaroni)
1 tablespoon butter
3 ears fresh sweet corn, husks removed
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro leaves
1 package (1 oz) taco seasoning mix
1 can (4.5 oz) chopped green chiles
1/4 cup crumbled queso fresco cheese

Directions:

Cook and drain pasta as directed on package. Cool 10 minutes.

While pasta is boiling, heat 10-inch skillet over high heat. Add butter and corn to skillet. Char the corn on each side, about 10 minutes total. Cut corn off cobs; place in large bowl.

Add cooked pasta to bowl. Top with remaining ingredients. Stir well to combine.

Refrigerate about 4 hours or until chilled before serving.

Source: Betty Crocker. You can find it here.

Notes: Everyone went back for seconds with this pasta salad. Good stuff.

Caprese: Pasta Salad Style

 

You can't go wrong with caprese salad. It's awesome pretty much any way you choose to make it. Here's a pasta salad version you will enjoy.

 

Pesto Pasta Caprese Salad

Ingredients:

1 1/2 cups rotini pasta
3 tablespoons pesto, or to taste
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt, or to taste
1/4 teaspoon granulated garlic
1/8 teaspoon ground black pepper
1/2 cup halved grapte tomatoes
1/2 cup small (pearlini) fresh mozzarella balls
Fresh basil leaves, finely shredded, to taste (at least 1 tablespoon)

Directions:

Cook the pasta according to package directions until al dente.

Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.

Source: Allrecipes.com, submitted by the dailygourmet. You can find it here.

Notes: We used this homemade pesto recipe so that it would be nut-free because of my son's tree nut allergies. Be sure to let the pasta cool before adding the mozzarella, otherwise the cheese will melt, and you don't want that in this salad.

Southwestern Pasta Salad

 

Here's a pasta salad for you if you like a little southwest flavor to your food. The flavor of your pasta salad will largely be determined by what barbecue sauce you use. So, you can tailor it to your tastes. If you want something hot and spicy, use a hot and spicy barbecue sauce. If you want something sweeter, you can go that direction. It's really up to you!

 

Barbecue Chicken Pasta Salad

Ingredients:

3 skinless, boneless chicken breast halves
2 cups barbecue sauce, divided
1 (16 ounce) package small whole-wheat pasta shells

1 cup mayonnaise
1 teaspoon ground cuin
1 cup jicama, peeled and diced
2 red bell peppers, seeded and diced
2 orange bell peppers, seeded and diced
1 (15.25 ounce) cans whole kernel corn, drained
3/4 cup minced fresh cilantro
2 (15 ounce) cans black beans, rinsed and drained
2 jalapeno peppers, seeded and chopped (optional)
1 small red onion, chopped (optional)

Directions:

Place the chicken breasts into a saucepan over medium-low heat and pour in 1 cup of barbecue sauce. Simmer the chicken until the meat is no longer pink inside, about 15 minutes. Allow to cool, and dice chicken meat.

Cook pasta according to package directions until al dente. Drain well and rinse with cold water until chilled. Drain again thoroughly.

In a large salad bowl, whisk 1 cup of barbecue sauce with mayonnaise until thoroughly combined. Mix in the cumin, then stir in cooked chicken. Place cooked pasta, jicama, red and orange bell peppers, corn, cilantro, black beans, jalapeno peppers, and red onion into the salad bowl, and gently fold to combine with the chicken and dressing. Serve warm or chilled.

Source: Allrecipes.com, submitted by nenithel. You can find it here.

Notes: Ours was a sweeter pasta salad because of the barbecue sauce we used. It was great as a sweeter pasta salad, but would also be great if you opted to go more on the spicy side, or the smoky side, etc. Just use your favorite barbecue sauce and enjoy!

Pasta Salad is the Perfect Side Dish

I just love pasta. It's my ultimate comfort food. I love that it can be a main course and a side dish. You're going to love this recipe.

Sun-Dried-Tomato Pasta Salad

Ingredients:

12 sun-dried tomatoes in oil, drained and divided
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 garlic clove, coarsely chopped
1 teaspoon capers, drained
Kosher salt, to taste
3/4 teaspoon freshly ground black pepper
1/2 pound orecciette or other small pasta
1/2 pound cherry tomatoes, halved
1/2 pound fresh mozzarella, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced (optional)
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

Directions:

Add half the sun-dried tomatoes, all the vinegar, olive oil, garlic, capers, 2 taspoons salt, and pepper to a food processor, and process until almost smooth.

Cook the pasta according to the package directions. Drain well, then toss with the dressing in a large mixing bowl. Meanwhile, mince the remaining sun-dried tomatoes.

Add the tomatoes, mozzarella, olives (if using), remaining sun-dried tomatoes, Parmesan, and basil to the salad. Toss to distribute evenly. Season to taste with salt.

Serve at room temperature.

Source: Popsugar. You can find it here.

Notes: Sun-dried-tomatoes just make everything they are in a little better, don't you think? This was a tasty pasta salad.

Easter Leftovers Part 4

 

We've posted this one twice before, but we made again this Easter and it is just such a good one, it is deserving of being included in this year's Easter leftovers.

Spaghetti Salad

Ingredients:

1 small package spaghetti ( 8 - 10 oz.)
4 medium tomatoes, diced
2 medium cucumbers, diced
Cubed spam or ham as desired
1 red onion, diced
1 small bottle Italian dressing
1/2 bottle Salad Supreme (found in the spice section)

Directions:

Cook spaghetti according to directions. (You may or may not break into pieces before cooking.) Drain. Rinse.  Add other ingredients and let set 6 to 8 hours in refrigerator before serving.

Originally submitted in our ward cookbook by Naomi Telford.

Notes:  Salad supreme is hard to find.  It's not a must.  I've made the salad with or without and it works great either way.  I don't think I have ever used spam, but it would work great.  Now Barelli brand spaghetti has cut spaghetti in a box.  This works great.  You don't need to break up the spaghetti, but the salad is harder to eat.

I can't stress enough how dependable this salad is for pot luck occasions.

We have posted this awhile back. You can find our original posts here and here.

Easter Leftovers, Part 3

 

This is a really great recipe. Also, as I discovered, it can also be altered to make a very basic macaroni and cheese if you have picky eaters on your hands.

 

Ham & Cheese Ziti

Ingredients:

1 package (16 ounces) ziti
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups 2% milk
2 cups (8 ounces) shredded white cheddar cheese
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon pepper
3 cups cubed fully cooked ham
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

Directions:

Prepare ziti according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheeses, garlic powder and pepper. Cook and stir until cheese is melted.

Drain ziti; add to sauce mizture. Stir in ham and spinach. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 375 degrees F for 20-25 minutes or until heated through.

Yield: 6 servings.

Source: Taste of Home, submitted by Donna Bailey, Oreland, Pennsylvania. You can find it here.

Notes: This is so flavorful. My kids were eating just the noodles though and it dawned on me that this could easily be made into a very classic and basic macaroni and cheese.

 

Macaroni and Cheese

Follow the recipe above, but omit the spinach and ham and substitute 1 lb. macaroni noodles for the ziti. You can bake it as directed in the recipe above or just serve it as soon as you toss the pasta with the cheese sauce. It's as easy as that!

Pantry Dinner

 

This is an easy, flavorful dinner that comes straight from the pantry. It's perfect for a snowy day when you just don't want to make a trip to the store.

 

Creamy Mushroom Pasta

Ingredients:

Kosher salt
8 ounces bow tie pasta
One 12-ounce can evaporated milk
1 cup low-sodium chicken broth
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 1/2 teaspoons granulated garlic
1/2 teaspoon Worcestershire sauce
1/2 teaspoon sweet paprika, plus more for sprinkling
Two 4.5-ounce jars sliced mushrooms, strained and rinsed
2 teaspoons sherry vinegar or white wine vinegar
Freshly ground black pepper
Dried dill, dried chives, or dried parsley, for sprinkling

Directions:

Bring a large pot of salted water to a boil. Add the pasta, and cook according to package directions. Strain and set aside.

Meanwhile, bring the evaporated milk, chicken broth, oil, flour, mustard, garlic, 3/4 teaspoon salt, Worcestershire, and paprika to a boil in a large skillet. Reduce the heat and simmer, whisking constantly, until the sauce is just thicker than heavy cream, 8 to 10 minutes. Add the mushrooms, vinegar, and several grinds of pepper, and simmer for 1 minute. Stir in the pasta. Divide among 4 shallow bowls, and sprinkle each with a little paprika, dill, and pepper.

Source: Food Network. You can find it here.

Notes: This was really satisfying. It was so quick and easy to throw together. Comfort food straight from the pantry!

A Different Kind of Pasta Salad

You've just got to have fun with your sides and salads during the summer. There's so much great produce out there during the summer. You have to take advantage of it!

Pear Couscous Salad with Cherries and Arugula

Ingredients:

Couscous:

1 cup water

2/3 cup orange juice

1 1/3 cup (1/2 pound) whole wheat or white pearl couscous

Salad:

1/4 cup orange juice

2 tablespoons olive oil

1 tablespoon red wine vinegar

2/3 cup dried cherries

2 stalks celery, finely diced

3 ounces baby arugula, finely chopped

1/2 cup walnuts, lightly toasted (we used slivered almonds)

3 shallots, peeled and thinly sliced

Flaky sea salt and freshly ground black pepper

2 ounces young Gouda or sharp white cheddar

Directions:

Put the water and the orange juice in a 2-quart saucepan and bring to a boil. Stir in the whole wheat couscous, cover the pan, and turn the heat down to a simmer. Cook for 20 minutes. Prepare a large baking sheet by covering it with parchment paper. When the couscous is done (it will have absorbed all the liquid), spread it out on the baking sheet to cool.

Whisk together the orange juice, olive oil, and red wine vinegar in a glass measuring cup. Add the dried cherries and microwave for 2 minutes on high (or bring the mixture to a light simmer in a saucepan on the stove, then stir in the cherries and turn off the heat). Let the cherries stand in the liquid for at least five minutes, or until they are glossy, plump, and soft. Drain off the liquid into another cup and reserve it.

When the couscous is lukewarm to the touch, pick up the parchment paper and slide the couscous off the paper into a large mixing bowl. Take the reserved poaching liquid drained from the cherries, and whisk vigorously until it is combined and emulsified. Stir this into the couscous.

Stir in the steeped cherries, minced celery, arugula, toasted walnuts, and sliced shallots. Taste and season with salt and pepper, if needed. Use a sharp vegetable peeler to create thin shavings of the cheese. Toss this with the salad. Serve warm, or at room temperature.

Source: The Kitchn. You can find it here.

Notes: Many people wouldn't eat this because they thought we put raisins in it (and many people in our family are picky about raisins), but they were really dried cherries, and they were fantastic in this salad.

Using Up Our Homemade Pesto

 

You can use bottled pesto in this recipe, or you can use this super easy homemade pesto. This is a great summer salad.

 

Pesto Pasta Caprese Salad

Ingredients:

1 1/2 cups rotini pasta
3 tablespoons pesto, or to taste
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt, or to taste
1/4 teaspoon granulated garlic
1/8 teaspoon ground black pepper
1/2 cup halved grape tomatoes
1/2 cup small (pearlini) fresh mozzarella balls
2 leaves fresh basil leaves, finely shredded

Directions:

Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.

Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella and fresh basil.

Source: Allrecipes.com, submitted by thedailygourmet. You can find it here.

Notes: This was an awesome way to use our homemade pesto. Besides that, this is a perfect summer salad. Also, as I've mentioned before, I love caprese in all its forms.

Rich Comfort Food

 

This is not a light dinner, but this is amazing comfort food. Trust me, this is so, so good.

Chicken Cordon Bleu Lasagna

Ingredients:

9 lasagna noodles, cooked according to package directions
4 1/2 cups cooked and chopped chicken (grilled or rotisserie), chopped
1 1/2 cups cooked and diced ham
1 1/2-2 cups cooked and chopped bacon
3 cups Swiss cheese, grated

Sauce:

1/2 cup butter
1/2 cup flour
4 cups milk
1 teaspoon garlic powder
1 teaspoon garlic salt
1/2 teaspoon salt
1/4 teaspoon white pepper
16 ounces cream cheese, softened

Directions:

In a large saucepan, melt butter and add flour. Cook for 1 minute and then slowly add milk. Add garlic powder, garlic salt, salt, and pepper. Stir with a whisk, and bring to a boil over medium high heat. Stir in cream cheese and continue to stir until smooth. Remove from heat.

Preheat oven to 350 degrees F.

Spray a 9x13-inch baking dish with cooking spray.

Place 3 lasagna noodles on the bottom of the pan.

Layer 1/3 of the chicken over the noodles. Next layer 1/3 of the ham. Pour 1/3 of the sauce over the ham. Sprinkle 1/2 of the cheese over the sauce. Sprinkle 1/3 of the bacon over the cheese.

Repeat layering two more times.

Bake at 350 degrees F. for 45-60 minutes.

Source: Chef in Training. You can find it here.

Notes: Kudos to Chef in Training. This is such a good recipe. Pair it with some light sides, like a nice salad and you're set.

I would highly suggest saving a little crumbled bacon and adding some chopped parsley as a garnish to add a little color, as Chef in Training did. Be sure to check out her pictures on her site.

 

Above: Still just as delicious, but the toppings really add a lot to this lasagna aesthetically.



Above: See?!

Product Replacement

I love Betty Crocker Suddenly Salads. They just come in handy so often and they are so delicious! Besides that, you can add in all sorts of things to them to change things up. However, if they ever stop making them, this pasta salad is the recipe to make to replace the Classic Suddenly Salad.

 

Colorful Spiral Pasta Salad

Ingredients:

1 package (12 ounces) tricolor spiral pasta
4 cups fresh broccoli florets
1 pint grape tomatoes
1 can (6 ounces) pitted ripe olives, drained
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups Italian salad dressing with roasted red pepper and Parmesan

Directions:

Cook pasta according to package directions, adding the broccoli during the last two minutes of cooking. Drain and rinse in cold water.

Transfer to a large bowl. Add the tomatoes, olives, salt, and pepper.

Drizzle with salad dressing; toss to coat. Chill until serving.

Yield: 14 servings (3/4 cup each).

Nutrition information: 3/4 cup equals 149 calories, 4 g fat, 0 cholesterol, 513 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein.

Source: Taste of Home. You can find it here.

Notes: I omitted the broccoli (because I forgot to buy it) and my son pointed out that it needed to have some mozzarella cheese cubes, so I added some in to please my son. The mozzarella was, indeed, a delicious and necessary addition. I'll have to make it another time with the broccoli!

I made homemade Italian dressing using a Good Seasons Zesty Italian dressing packet because homemade dressing is always so much better than bottled.

Also, I could not find tri-color spiral pasta! As a result, I just used Barilla rotini pasta instead.

 

What I Ate During My Single Days

 

Back when I was single, I would make a big batch of this and eat it for dinner throughout the week until it was gone. Ahhh, those were the days. Cooking was a lot easier back then! I didn't have picky kids to deal with...just my own tastes and moods. The amounts are approximate because I add in as much or as little as I feel like.

 

Seafood Caprese Salad

Ingredients:

1 (1 lb.) box medium shell pasta
1-2 packages imitation crab
1-2 pints grape tomatoes, halved
Mozzarella cheese, cubed
Fresh basil, chopped
1/3 cup olive oil
1/3 cup balsamic vinegar
Salt and pepper, to taste

Directions:

Prepare pasta according to package directions; drain.

Whisk together olive oil, balsamic vinegar, and salt and pepper, to taste.

Place cooked pasta in a large bowl. Add imitation crab, grape tomatoes, mozzarella cheese, and basil. Add olive oil/balsamic vinegar mixture. Toss until well-mixed.

Source: I made it up because I love caprese salad, pasta, and imitation crab. So, I just combined all of them. It's just as good as I remembered it. I made it and my husband and I had it for lunch for the next few days. Good stuff!

Notes: I tend to like more stuff than less in this. It just lasts longer that way too because there is more of it. My picky oldest son loved it too...but he did pick out the imitation crab. Oh well, you can't win 'em all!

 



Above: If you don't love crab, just leave it out, or substitute some Genoa salami, like we did here.

This Will Round Things Out

Pasta salad is a side dish that always hits the spot for me. Besides that, it's always awesome for lunch too.

 

Greek Orzo Salad

Ingredients:

1 1/2 cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.

In large bowl, combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper. Toss and chill for 1 hour in refrigerator.

Just before serving, drizzle reserved artichoke marinade over salad.

Source: Allrecipes.com, submitted by Patrice. You can find it here.

Notes: This was a little dry, so we created a vinaigrette by adding olive oil, lemon juice to taste, and lemon pepper, to taste. Otherwise, it was a great mix of flavors.

Only As Good As Your Star Ingredient

 

Here's a recipe that is simple, tasty, and which completely relies on one main ingredient for its success. Don't skimp on this very important ingredient. What is the ingredient that is so vital in this recipe, you ask? Ranch dressing. My suggestion here is to skip the bottled ranch dressing (unless it comes from the refrigerated section/produce section) and make a homemade ranch dressing with milk/buttermilk, mayo, and a Hidden Valley Ranch dressing packet. There. You've been warned. If you follow this advice...ambrosia. If not, mediocrity.

Make-Ahead Chicken Bacon Ranch Pasta

Ingredients:

1 lb. uncooked rotini pasta
3 cups shredded or pulled deli rotisserie chicken
1 bottle (16 oz) ranch dressing (go big or go home! Make it from scratch or use something bottled that is really good!)
1 cup crisply cooked and crumbled bacon (9 to 11 slices)
2 cups shredded Italian cheese blend (8 oz)

Directions:

Cook and drain pasta as directed on package.

In large bowl, mix pasta and remaining ingredients.

To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. Cook and drain pasta as directed on package. In large bowl, mix pasta, chicken, dressing, and bacon. Divide mixture between pans. Top with cheese. Spray pieces of foil large enough to cover pans with cooking spray. Cover pans with foil, sprayed side down. Place foil-covered pans in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw pan(s) overnight in refrigerator. Heat oven to 350 degrees F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 40-50 minutes or until instant-read thermometer inserted in center of mixture reads 165 degrees F. If baking from frozen, bake 60-75 minutes.

Source: Pillsbury website. You can find it here.

Notes: This is good and kid-friendly. Just be sure not to skimp on the quality of ranch dressing you use!

Sneaking Things In

 

My son was allergic to almonds, but he grew out of that allergy. His allergist told me that I needed to make sure that he ate almonds to avoid having his almond allergy come back. The trouble with that is that  he has developed a distaste for almonds because he knows how his body reacts to certain nuts when things go wrong...so he avoids nuts and I couldn't get him to eat almonds because of it. This was a recipe I found to sneak some almonds into his diet. He still didn't like it...but his dad and I did! Ha ha! He had no idea there were nuts in it, and he ate some of it without any harmful effects, so I guess that's something to celebrate. I'm thinking I will have to hide almonds in his dessert from here on out.

I did change the recipe a little bit, so be sure to check out my notes to see what I changed.

Noodles with Roast Pork and Almond Sauce

Ingredients:

1/2 teaspoon canola oil
1/2 pound pork tenderloin, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
8 ounces uncooked fettuccine
1/4 cup almond butter
2 1/2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons chili garlic sauce
1 cup thinly sliced green onions
1/3 cup finely chopped fresh mint

Directions:

Preheat oven to 425 degrees F.

Drizzle oil in an ovenproof skillet. Sprinkle pork with 1/8 teaspoon salt and pepper; place pork in pan. Bake at 425 degrees F for 10 minutes. Turn pork over, and bake an additional 10 minutes or until a thermometer registers 155 degrees F. Place pork on a cutting board; let stand 10 minutes. Shred pork into small pieces.

Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 2 tablespoons pasta water; keep pasta warm.

Combine almond butter, 2 tablespoons pasta water, remaining salt, soy sauce, vinegar, ginger, and chili garlic sauce. Divide pasta evenly among 4 bowls; top evenly with sauce, pork, onions, and mint.

Nutrition information: Yield: 4 servings (serving size: about 1 1/2 cups), 398 calories, 12.7 g fat, 22.7 g protein, 49.3 g carbohydrate, 3.7 g fiber, 34 mg cholesterol, 3.7 mg iron, 763 mg sodium, 83 mg calcium.

Source: Cooking Light recipe found on MyRecipes. You can find it here.

Notes: I changed quite a bit of this recipe. I used a pork loin roast rather than pork tenderloin, because I had one in my freezer that I wanted to use. I cooked it in my slow cooker on low for about 8 hours and seasoned it with salt, pepper, and a little garlic powder. I also used 16 ounces (or a whole pound/package) of fettuccine. Because I increased the pasta, I doubled the sauce. I couldn't find my chili garlic sauce (because one of my sons had done some rearranging of my cupboard), so I got creative and used some spicy sesame oil that I had on hand. Rather than serving this dish as separate elements, I tossed the pasta and pork in the almond butter sauce to completely coat the pork and noodles. I topped each individual serving with mint and green onions (except I skipped that for my boys because they wouldn't have eaten that).

We really loved this. It was kind of like a sesame noodles or peanut noodles recipe, just made with almond butter instead. This is very flavorful and it was really easy to put together as well.

Daily Catch

We don't often have seafood (because so few of us in our family like it), but this was an awesome seafood salad! Since some people don't like seafood, it just left more for those of us who do!

Shrimp Salad

Ingredients:

2 1/3 cups uncooked small pasta shells
1/3 pound cooked salad shrimp
3 celery ribs, chopped
1 small onion, chopped
4 radishes, halved and sliced
4 hard-cooked eggs, chopped
1 cup mayonnaise
1 tablespoon prepared mustard
1 1/2 teaspoons salt
1/8 teaspoon pepper

Directions:

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the shrimp, celery, onion, radishes, and eggs. In a small bowl, combine mayonnaise, mustard, salt, and pepper.

Drain pasta and rinse in cold water; add to shrimp mixture. Add dressing mixture; toss to coat. Cover and refrigerate for at least 2 hours.

Yield: 9 servings.

Nutrition information: 3/4 cup equals 316 calories, 23 g fat, 134 mg cholesterol, 622 mg sodium, 18 g carbohydrate, 1 g fiber, 9 g protein.

Source: Taste of Home, submitted by Delores Hill. You can find it here.