Greek spinach pasta salad

Greek Spinach Pasta Salad 

via What's for Dinner

Ingredients

• 8 ounce fresh baby spinach
• 15 ounce can  Northern beans, rinsed and drained
• 5
ounces crumbled feta cheese
• 1 pint grape tomatoes
• 2 
green onions, chopped
• 2 
cloves garlic, minced
• 1 
teaspoon finely shredded lemon peel
• 2 
tablespoons lemon juice
• 2-3 
tablespoons extra virgin olive oil
• 1 
teaspoon oregano
• 1 
teaspoon thyme
• 1 pound pasta, cooked
• Parmesan or Pecorino Romano cheese
• salt and pepper

Directions

Grate the lemons, taking off only the yellow part. Cut the grape tomatoes in half.
In a large serving bowl combine spinach, beans, cheese, tomatoes, green onions, garlic, lemon peel and juice, oil, oregano, thyme, salt, and pepper. Cover; let stand at room temperature while preparing pasta or up to 2 hours; stirring occasionally.

Just before serving, cook pasta according to package directions. Drain pasta, reserving 1/4 cup of the cooking water. Toss cooked pasta and pasta water with spinach salad mixture. Serve warm or at room temperature. Top with Parmesan cheese.

Baked Mac and Cheese

Classic Mac and Cheese
via Myrecipes.com

Ingredients

• 1 (8-oz.) package elbow macaroni
• 2 tablespoons butter 
• 2 tablespoons all-purpose flour
• 2 cups milk $
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon ground red pepper
• 1 (8-oz.) block sharp Cheddar cheese, shredded and divided

Preparation

1. Prepare pasta according to package directions. Keep warm.
2.  Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta.
3.  Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining 1 cup cheese.
4.  Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving.
5. One-Pot Macaroni and Cheese: Prepare recipe as directed, stirring all grated Cheddar cheese into thickened milk mixture until melted. Add cooked pasta, and serve immediately.

Bacon Ranch Slowcooker Chicken

 ***This took literally 5 minutes to prep-I even threw my chicken in frozen and it worked perfectly! We all loved the taste and it was so easy to make! Definitely going in the rotation!***


Bacon Ranch Slowcooker Chicken
source

4 Servings

2 butterball turkey bacon strips, cooked and shredded
1 tsp minced garlic
1 package ranch dressing mix
1 10.75 oz can condensed cream of chicken soup (98% fat free)
1 cup fat-free sour cream
16 oz. chicken breasts
8 oz. pasta (I used rigatoni)

Combine the first five ingredients. Place chicken in slowcooker and pour sauce over the top. Cook on high for 3.5 hours. Serve over hot noodles.

Mexican Mac and Cheese

 This is cheesy, yummy, and a teeny bit spicy from the chilis. Also a great vegetarian (and pantry) meal.

Mexican Mac and Cheese

adapted from Talking Chow, Playing House

Recipe (yield 8-10 servings):

16 oz bag uncooked pasta, any kind you prefer (I used some ziti but usually use egg noodles)

3-4 cups shredded Monterey jack cheese

1 15 oz can of corn

3/4-1 cup whole milk

1 7 oz can diced green chiles (make sure you don't buy the small can)

2 1/2 tablespoons salt, divided

pepper to taste

Fill a large pot half way full with water. Add to the water 2 tablespoons of salt. Bring to a boil over high heat. Add pasta and cook according to package instructions. While the pasta is cooking, make the sauce. I like to make mine in a large skillet. Dump the corn, chiles, and 3/4 cup milk. Turn heat to medium. Stir and allow everything to heat through for 3-5 minutes. When the milk begins to bubble around the edges, add shredded cheese in batches. Stir mixture and allow each batch to completely melt before adding the next. I do this about three times. Your noodles will finish cooking sometime around now, so remove them from heat and drain in a colander. When the noodles have finished draining, put them back in the same pot you used to boil them in. Set aside. The sauce should be about done at this point. Give it a good stir and make sure the cheese is all melted. If you feel like the sauce is too thick you can add a little more milk in to thin it or if you feel like it is too thin then add a little more cheese (you can't go wrong). Taste and add salt and pepper to your liking. It won't need much pepper, but it will need some salt. Start with 1/2 tablespoon and go from there. When the sauce is seasoned to your liking, pour all the sauce directly over the waiting noodles in the pot. Stir to combine and coat. Serve immediately.

Tortellini with Lemon Cream Sauce

 

Tortellini with Lemon Cream Sauce 

from The Cottage Home

Ingredients:

1 package fresh cheese tortellini (8 oz.)

3 tablespoons butter

1.5 cups heavy cream

1/4 cup grated Parmesan cheese
1 lemon
Salt and pepper, to taste

Directions:
Begin cooking fresh tortellini according to package directions.

In a large pan, melt butter over medium heat.  Add in heavy cream and bring to a boil.  Once you've reached a boil, reduce the heat to medium.  Add in the juice of one lemon, Parmesan cheese, salt and pepper.  Taste the sauce to check for salt and pepper.  I like a lot of pepper in my cream sauce and if it doesn't taste savory enough, it probably needs more salt.

Allow the sauce to bubble lightly until it reaches your desired consistency.  Once you are happy with the thickness of your sauce, reduce the heat to low until your tortellini is ready.

Drain tortellini and add to the large saucepan.  Toss to coat.  Serve with a sprinkling of Parmesan cheese, freshly grated black pepper and a slice of lemon.


Uh, DELISH. That's all. Not the most healthy meals, so only make it once in awhile. Or when you really need something satisfying!

creamy taco mac

Creamy Taco Mac

adapted from Annie's Eats

Ingredients:

1¼ lbs. ground turkey

  8oz. dry pasta shapes (I used a whole 16 oz box)

1 clove garlic, minced

1 (14 oz.) can diced tomatoes, drained

4 tbsp. taco seasoning

3 oz. cream cheese

½ cup sour cream

Salt and pepper

Shredded cheddar cheese (optional)

Directions:

Bring a large pot of water to boil.  Cook pasta according to the package directions.  Drain, reserving ½ cup of pasta water.  Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink.  A few minutes before the turkey is cooked through, add the chopped onion to the skillet.  Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds.  Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes.  Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended.  Season with salt and pepper to taste.  Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit.  Remove from the heat and top with shredded cheddar cheese, if desired.

**my notes...this was delicious, fast, and easy. A staple in our house! Leftovers are just as good too!

BBQ Chicken Pasta

Since I can pretty much guarantee that Rory will eat almost anything slathered in BBQ sauce...(minus eggs and maybe cookies, cause that's just gross)...I knew this dish would be a hit with him. I just wasn't expecting it to be such a hit with the Sadester. She gobbled her portion up and was begging for more, before we had even taken a bite or two of it. No. Joke. So...it's a kid favorite as well as a hubby favorite...at least in our house. I loved it too, by the way.

The best thing? One. Skillet. For the whole meal! Hooray for less dishes!


BBQ Chicken Pasta
from My Kitchen Cafe

1 tablespoon extra-virgin olive oil
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced (I left these out since Rory is not a fan)
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne pasta
2/3 cup barbecue sauce
1/3 cup sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
In a large 12-inch nonstick skillet heat the olive oil over medium heat (you could also use a large pot if you don’t have a skillet this big). When hot, add the chicken and onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.
In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.
Serve immediately and garnish with additional red or green onions and shredded cheese.

Penne with Chicken, Asparagus and Lemon Alfredo sauce

ok, the real name of this dish is Penne with Chicken, Asparagus & Lemon Alfredo sauce...but that wouldn't fit on the picture.

Penne with Chicken, Asparagus and Lemon Alfredo sauce
adapted from Woman's Day (found the recipe a LOONG time ago)

Ingredients

1 lb penne rigate
1 lb thin asparagus, ends trimmed, spears cut in 1 1/2 inch long pieces
1 lb chicken breast, cut into 1/2 inch wide strips
1/2 tsp salt
1/2 cup flour
1 1/2 tbsp olive oil
1 jar (16 oz) alfredo sauce
1 tsp grated lemon peel
3 tbsp lemon juice
1/4 cup grated parmesan cheese
1 tomato, halved, seeded, and diced
fresh ground pepper, to taste

1. Cook pasta in a large pot of lightly salted boiling water as package directs, adding asparagus 3 minutes before pasta is done.

2. Meanwhile sprinkle chicken with salt, then toss with flour to lightly coat.

3. Heat oil in a large nonstick skillet over high heat. Add chicken, saute until golden and just barely cooked through. Add alfredo sauce, peel, juice and cheese. Bring to a simmer and cook until chicken is done.

4. Drain pasta and asparagus, return to pot. Immediately add sauce, tomato, and pepper. Toss to mix and coat.


***I looved this dish. and let me tell you, I HATE jarred alfredo sauce. I was hesitant about trying this recipe for that reason. This was doctored enough that was very yummy though. Sorry about the craptastic picture, they are leftovers so don't look as pretty (but taste just as good!), and my rebel is being borrowed by my uncle, so I was using our point and shoot. Anyways, this was a super quick and yummy meal! Definitely adding this to the rotation!

Creamy Chicken and Pasta Bake

i've noticed my food photography got progressively worse as it got darker earlier this winter. last summer, i had great light when i finished dinner...now...not so much. well, anyways, this dish is simple, quick, and so yummy! sorry again about the craptastic pic.

rory was sick all day yesterday and sadie woke up er..being sick last night too...poor things. luckily they're doing better, but cross your fingers/pray i don't get it!


Creamy Chicken and Pasta Bake
adapted from Kraft Foods

Ingredients

1-1/2 cups small pasta (bow tie, rotini...)pasta, uncooked

1 small bunch broccoli, cut into florets (about 3 cups)

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1/2 cup fat-free reduced-sodium chicken broth

4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed

1 cup Shredded Mozzarella Cheese, divided

2 Tbsp. Grated Parmesan Cheese

HEAT oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min.
MEANWHILE, heat large nonstick skillet on medium-high heat. Add chicken; cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add cream cheese; cook and stir on low heat 1 min. or until cream cheese is melted. Stir in 1/2 cup mozzarella.
DRAIN pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. baking dish; cover.
BAKE 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.

***the kraft recipe calls for 2 oz. cream cheese, but i like the sauce to be thicker, so i use 4 oz. changes shown above! :D

grilled chicken pasta with tomato cream sauce

this is what we had for dinner last night...and it was scrumptious! i've never had a tomato cream sauce before but it was very flavorful and yum. sadie loved it too.

I used half and half instead of heavy cream cause it was a lot less $$ and i am a cheapskate. rory liked it ok. he would be happy if i baked bread every night for dinner though. or pizza. foodie he is not. i'm not either, but i like to mix it up. whatever. it's good, and i'm making it again, so there.


link here

Grilled Chicken Pasta in a Tomato Cream Sauce

1 lb boneless, skinless chicken breasts
Montreal Steak seasoning
1/2 pound pasta of your choice
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
½ cup chicken broth
1 (8-ounce) can tomato sauce
1 cup heavy cream
1/2 to 1 tsp salt & pepper (to taste)
1 tablespoon fresh parsley, chopped
6-8 fresh basil leaves, chiffonaded

Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with Montreal Steak seasoning. Preheat grill for medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side. OR heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add chicken breasts and cook 5 mins each side. Set chicken aside to cool.

In a large pot, boil water with 1 tbsp salt. Add 1/2 lb penne pasta noodles and boil according to package directions.

Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown (about 3-5 mins). Add the chicken broth to the pan and allow to reduce by half. Meanwhile, slice chicken. Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Turn heat to low.

Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta on plates, top with sliced chicken.

Pasta with Broccoli and Sausage

wow this sure was delicious! and seriously easy too. i've had this recipe tucked away for FOREVER. look at that date! 4 years ago people. sad that i've been living this long without trying this recipe. now i don't want you to suffer the same fate! so try this soon. you won't regret it. (unless you don't like sausage, or broccoli, or pasta, or parmesan cheese, in which case you are very strange.)



Pasta with Broccoli and Sausage
adapted from Real Simple Magazine Sept 05 issue

1 pound pasta (would work with any type, i think!)
1 tbsp olive oil
1 pound sweet italian sausage, casings removed
2 cloves garlic, minced
2 1/2 cups chicken broth
1/8 tsp red pepper flakes
1 head broccoli, cut into bite size pieces
4 tbsp unsalted butter
1 1/2 cups grated parmesan
salt and pepper to taste

Cook the pasta according to the package directions. Mean while in a large saucepan, over medium heat, heat the oil. Add the sausage and cook, crumbling it with a spoon, until browned, about 5 minutes. Add the garlic and cook for 1 minute more. Add the brother and red pepper flakes and bring to a boil. Then add the broccoli, cover, and cook until tender, about 3-5 minutes. Stir in the butter and parmesan and cook, uncovered, until the sauce thickens slightly, about 2 minutes. Add the drained pasta, season with salt and black pepper, and toss to combine.

Chicken with Peanut Sauce and Noodles

yum. rory raved about this, which is funny cause i wasn't sure how he'd like the peanut sauce. turns out, he likes peanut butter in just about anything! also, the leftovers are delish! of course, i had to cook the mushrooms separately and add them into my portion. rory hates mushrooms. he has a big book of grievances against many foods. (name the TV show character who has one of those-minus the food part!) i also left out the carrots cause i thought we didn't have any. then i found a bag under the parsley. grr.


Chicken with Peanut Sauce and Noodles
from Pillsbury One Dish cookbook

1/2 box of spaghetti
1/4 cup creamy peanut butter
1/2 tsp ground ginger
1/4 tsp crushed red pepper flakes
1/3 cup soy sauce
1/3 cup water
t tbsp vegetable oil
2 cups small fresh broccoli florets
1 1/2 cups sliced fresh mushrooms
1 cup baby carrots, quartered lengthwise
1/2 lb cooked diced chicken

Cook noodles according to package directions. In a small bowl, beat peanut butter, ginger, pepper flakes, and 2 tbsp of the soy sauce with wire whisk until blended. Gradually beat in remaining 2 tbsp soy sauce and the water until smooth. Set aside. Heat oil in skillet over medium high heat. Cook broccoli, mushrooms, and carrots in oil 4-6 minutes, stirring occasionally, until vegetables are crisp-tender. Add chicken; cook and stir until hot. Reduce heat to medium. Stir in sauce and cooked noodles until coated. Cook and stir until hot.

eat!

pesto pasta salad

Pesto Pasta Salad 
from My Kitchen cafe

1 12 oz. package Pasta Rotini, tri colored, cooked and drained
3 roma tomatoes, diced
1 can black olives, sliced
¼ cups red onion, finely diced
3/4 cup parmesan cheese
6 fresh basil leaves, cut into strips
4 tablespoons basil pesto
2/3 cup creamy Caesar dressing
2 teaspoons sauté spice (equal parts black pepper, salt, and garlic powder)
½-1 cup toasted pine nuts

Cook pasta and coat with Caesar dressing while warm. Add the rest of the ingredients (minus the pine nuts) and toss. Top with toasted pine nuts.

***I obviously didn't use the tri color pasta cause I couldn't find it at Safeway, weird! I also left out the pine nuts. I think this would be fabulous with some chopped artichoke hearts, and/or chunks of cheese! cause, anything is better with a little cheese!