Summer Macaroni Salad with Bacon and Peas

This recipe inspired our salad. We had a lot of fresh peas and it gave us the opportunity to enjoy them fresh out of the pod. We aren't too picky about what shape our pasta is in, we just use what is on hand.


12 oz pasta, cooked according to package instructions and cooled
1 cup fresh peas or frozen, thawed
1/2 cup bacon bits
Canned chicken, optional
1/3 cup Miracle Whip
1/3 cup mayonnaise
1/3 cup sour cream or plain Greek yogurt
salt and pepper

Add the cooked and cooled macaroni, peas, bacon and chicken to a large bowl.

Mix miracle whip, mayonnaise, sour cream together. Toss with the macaroni/peas/bacon and refrigerate for a few hours or overnight to let the flavors mingle together.

Spaghetti Salad

A cool salad for those hot summer days.

1 lb spaghetti
1 16 oz Italian-style salad dressing
1 tablespoon Italian seasoning
8 ounces cubed cheddar cheese
2 tomatoes, chopped
1 green bell pepper, chopped
1/2 onion, chopped
1 cucumber, peeled and chopped
8 ounces pepperoni

Cook spaghetti in boiling salted water until al dente. Rinse in cool water, drain.

In a large bowl place chopped tomatoes, green bell pepper, onion, cucumber and pepperoni. Add Cheddar cheese, and salad seasoning.

Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat.

Chill for several hours before serving.

Chicken Enchilada Pasta

This recipe makes A LOT of food! I didn't see that it makes for 6-8 people until after...but it's DELISH! so I didn't mind the left overs :)



Serves 6-8

*Plan Ahead: the recipe calls for cooked chicken so use leftovers or plan enough time to cook the chicken beforehand.

INGREDIENTS:
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how “saucy” you want the pasta)

DIRECTIONS:
Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don’t boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.
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Lasagna Soup

Bobby’s Lighter Tastes Like Lasagna Soup

404 less calories
28 g less fat

Ingredients:
2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional)

Instructions:
Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)

Nutritional Information:
Per Serving (1 cup) 225 Cal (27% from Fat, 42% from Protein, 31% from Carb); 23 g Protein; 7 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 17 g Carb; 2 g Fiber; 4 g Sugar; 108 mg Calcium; 3 mg Iron; 826 mg Sodium; 53 mg Cholesterol

Original Recipe by Paula Deen: Tastes Like Lasagna Soup
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen

Servings: 8 cups
Prep Time: 5 min
Cook Time: 1 hour
Difficulty: Easy

Lemon Dijon Pasta & Peas

Cleaning out the cookbooks and found this recipe that I haven't made in a while.

5 ounces (2 cups) uncooked dried radiatore (pasta nuggets)
2 cups frozen peas
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup milk
2 tablespoons Dijon-style mustard
1 tablespoon chopped onion
2 teaspoons lemon juice

Cook pasta according to package directions, adding peas during last 5 minutes of cooking. Rinse with hot water; drain.

Meanwhile, in 3-quart saucepan melt butter until sizzling; stir in flour, salt and pepper until smooth and bubbly (1 minute).

Gradually stir in milk and mustard. Cook over medium heat, stirring constantly, until mixture comes to a full boil (4 to 6 minutes); boil 1 minute.

Remove from heat; stir in onion and lemon juice. Immediately add pasta mixture; toss to coat with sauce.

Tortellini Salad

Another tasty potluck recipe.

6 tablespoons extra virgin olive oil
1/2 cup chopped fresh basil
3 tablespoons lemon juice
1 shallot, minced
1 lb. asparagus
2 - 9 oz. packages fresh tortellini
1/4 cup pine nuts
1 pint grape tomatoes
1 oz. Parmesan cheese

Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper.

Cook asparagus, boil 3 minutes, don't discard water. Transfer asparagus and cut and mix with vinaigrette.

Cook tortellini according to package in asparagus water. Drain and mix with asparagus and vinaigrette. Chill 30 minutes.

Toast the pine nuts in small skillet over medium heat until golden, about 5 minutes. Slice tomatoes into halves.

Just before serving stir the nuts, tomatoes and Parmesan into salad.

Lindsey's Best Pasta Salad

I love this salad that Lindsey makes, she is always required to make this salad when our friends get together because it is so good!

12 oz Bowtie Pasta
12 oz Raditore Colored Pasta
1-20 oz can Pineapple Tidbits, drained
2 cups Celery, chopped
4 Green Onions, chopped
1 cup Cashews
1 cup Red Grapes
1 cup Mayo
1-16 oz Kraft Coleslaw Dressing
4 Chicken Breasts, cooked and seasoned

A recommendation: I would cook the pastas separate, I did mine together and one got done before the other so one was too soft.

When I make my salad I leave out the celery and onions, I don't like the crunchy, and I used 'chewna' (canned chicken).

Chicken Fettuccine Casserole

I get emails from Pillsbury all the time with meal ideas. Beau and I tried this one and really liked it!

1 Package (9 oz) fettuccine
3 T butter
3 T flour
1 3/4 C chicken broth
1/2 C half-and-half
1 1/2 C cubed cooked chicken
1/2 C sun-dried tomatoes
2 Slices bacon, crisp cooked and crumbled (I used bacon bits)
3 T shredded parmasan cheese

Heat oven to 350 degrees. Spray square baking dish, 8x8x2 inches, with cooking spray. Cook and drain fettuccine as directed on package.

While fettuccine is cooking, melt butter in 2-quart saucepan over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half. Stir in chicken, tomatoes and bacon.

Add fettuccine to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with cheese. Bake uncovered about 30 minutes or until hot in center.

Lasagna

This recipe came to me from one of my Young Women's leaders. Steve loves this recipe and it freezes nicely.

1 lb hamburger
1 clove garlic, minced
1 tablespoon whole basil
1 1/2 teaspoon salt
1 large can tomatoes
2 6 oz. cans tomato paste
lasagna noodles
2 eggs
3 cups cottage cheese
1/2 cup Parmesan cheese
2 tablespoons parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
1 lb mozzarella cheese

Brown meat slowly; spoon off excess fat. Add next five ingredients. Simmer uncovered for 30 minutes, stirring occasionally. Cook noodles in large amount of boiling salter water until tender; drain; rinse. Beat eggs; add remaining ingredients except mozzarella.

Layer half the noodles in 13x9x2 inch baking dish; spread with half the cottage cheese filling; add half the mozzarella cheese and half the meat sauce. Repeat. Bake at 375 for 30 minutes. If assembled early and refrigerated bake 45 minutes. If assembled early and frozen bake 1 1/2 - 2 hours. Let stand 10 minutes before serving.

Chicken Parmesan with Spaghetti

Adapted from Eat Better America.  I placed the chicken in a ziploc bag with the milk and egg and allowed it to soak while we were at church.  I also prepared the breading in another ziploc bag so that when we got home it would be easy to assemble.  I found that the cereal was hard to crush so I put it into my Magic Bullet and it was done in no time.

1/2 cup Fiber One® original bran cereal
2 tablespoons grated Parmesan cheese
1/4 teaspoon dried basil leaves
1/4 teaspoon oregano leaves
1/4 teaspoon garlic salt
1 egg white
2 teaspoons fat-free milk
1 lb boneless skinless chicken breasts, cut into 1-inch-thick strips
6 oz uncooked whole grain spaghetti
2 cups favorite pasta sauce
Chopped fresh parsley, if desired

Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).

In shallow bowl, mix cereal, cheese, Italian seasoning and garlic salt. In another shallow bowl, mix egg white and milk until blended. Dip chicken pieces in egg white mixture, then coat well with cereal mixture; place in pan.

Bake 15 to 20 minutes or until crisp and chicken is no longer pink in center.

Meanwhile, cook spaghetti as directed on package; drain. In 2-quart saucepan, heat pasta sauce over medium heat until hot.

Place drained spaghetti on serving platter; top with pasta sauce and chicken. Sprinkle with parsley.

Marinated Tomatoes with Pasta

When I got married many eons ago I was given a cookbook, Better Homes and Gardens Pasta, and this recipe is on the cover and it looks so yummy! This recipe is really great with those fresh out of the garden tomatoes.

4 medium Tomatoes, peeled and chopped
1/4 cup snipped Parsley
2 tablespoons Olive Oil or Cooking Oil
1 clove Garlic, minced
1 1/2 teaspoons dried Basil, crushed
Dash Pepper
8 ounces Fettuccine

Toss together the chopped tomatoes, snipped parsley, oil, garlic, basil and pepper; cover and refrigerate for 2 to 3 hours.

Cook fettuccine in boiling salted water till al dente; drain. Gently toss tomato mixture with fettuccine till well combined.

Bacon Mac

Found this recipe in my Cooking Light magazine. Christopher loved it so I guess I will be making this again.

3 1/4 teaspoons salt, divided
12 ounces penne pasta (I used whole wheat)
4 teaspoons all-purpose flour
1 1/2 cups skim milk, divided
2 cups finely shredded sharp cheddar cheese, divided (I used medium)
1/4 cup sliced green onions (I omitted)
1 teaspoon hot sauce ( I used Frank's Hot Sauce and just a couple of dashes)
1/4 teaspoon pepper
2 slices center-cut bacon, cooked and crumbled (I cheated and used the already cooked bacon)
Cooking spray

Preheat broiler.

Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain. (The whole grain pasta cooked for 11 minutes)

Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155 degrees. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper and bacon; stir. Add pasta; toss. Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes.

Fettuccine Alla Panna

This is another recipe from Betty Crocker's International Cookbook. In Italian cooking, alla panna indicates a sauce made with butter, cream and cheese. It is served throughout the country but is often associated with the food of northern Italy. This recipe is best known to Americans as fettuccine al Alfredo. Alfredo was a dashing Roman restaurateur who tossed his noodles with a gold fork and spoon given to him by Mary Pickford and Douglas Fairbanks. I love this recipe because it is so easy and so tasty!

8 ounces uncooked fettuccine
1/2 cup butter or margarine
1/2 cup whipping (heavy) cream
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
Chopped fresh parsley

Cook fettuccine as directed on package. While fettuccine is cooking, heat butter and whipping cream in 2-quart saucepan over low heat, stirring constantly, until butter is melted. Stir in cheese, salt and pepper. Drain fettuccine. Pour sauce over fettuccine; stir until fettuccine is well coated. Sprinkle with parsley.

Easy & Yummy Fettucini Alfredo

8 oz. cream cheese
1/2 cup butter
3/4 cup grated parmesan cheese
1/2 cup milk (more as needed)

black pepper, salt, and garlic powder to taste

2 cooked chopped chicken breasts (optional)

Melt together over low heat. Serve over pasta.