Pasta
Broccoli and Noodles Supreme
Chicken
and Pasta
Chicken Pasta
Chicken Spaghetti
Easy Ham, Green Beans & Elbows
Egg Noodles with Lemon and Herbs
Fried Rice
Garden Pasta Salad
Herbed
Rice Mix
Macaroni & Cheese with Vegetables
Macaroni Mousse
Parmesan Macaroni Casserole
Pasta with Grilled Chicken
Rice Pilaf
Ron's Mac & Cheese
Sea Salad with Pasta
Stuffed Shells
Swiss Spaghetti
Zucchini Lasagna
- Bacon and Creamy Herb Noodles
1 - 12 oz. pkg. Louis Rich Turkey bacon cut into 1/2" pieces
8 oz. fresh mushrooms sliced
6 green onions with tops sliced
8 oz. uncooked medium egg noodles
1 - 8 oz. pkg. cream cheese
1/3 C. each white wine and water or 2/3 C. skim milk
1/2 t. each garlic powder, dried basil and dried thyme leaves
1 small tomato chopped
Heat turkey bacon in nonstick skillet over medium heat about 10 minutes or until lightly browned, stirring frequently. Add mushrooms and onions, cook and stir an additional 4 minutes. Reserve. Meanwhile,
cook noodles according to package directions in large saucepan or dutch oven; drain well. Return noodles to saucepan; add remaining ingredients except tomato. Cook and stir over medium heat until cheese melts and sauce is well blended. Add reserved turkey bacon mixture; toss to combine. Sprinkle with tomato before serving. Garnish as desired. Makes 8 servings.
Broccoli and Noodles Supreme ... This comes from Homemakers Schools Spring Recipe Collection
3 C. uncooked medium egg noodles
2 C. broccoli florets
1 can (10-3/4 oz.) Campbell's Reduced Fat Condensed Cream of Chicken Soup, undiluted
1/2 C. sour cream
1/3 C. grated Parmesan cheese
1/8 t. pepper
Prepare noodles according to package directions. Add broccoli during last 5 minutes of cooking time; drain. In the same pan, combine soup, sour cream, cheese, pepper and noodle mixture; mix well. Heat through. Yield: 5 servings.
Chicken and Pasta ... This is from Shirley Lemon. I was trying to find something different for the girls and when I saw this I new it was a winner. (I used dinosaur shaped pasta!)
2 boned and skinned chicken breast halves, cut in 1/4 - 1/2" pieces
1 lb. bacon, diced
1 onion, chopped
1 lb. pasta, your choice of shape
1/2 C. Romano cheese, grated
2 C. half and half
Cook bacon until crisp; remove and drain on paper towels. Using about 2 T. of the bacon drippings, sauté the onion until transparent. Add the chicken and cook until the chicken is done. While the chicken cooks, prepare the pasta. When the pasta is done; drain, rinse and return to pan. Add the onions and chicken and mix well. Stir in the cheese and half and half. Put over a low heat to be sure mixture is hot through. Add the drained bacon bits and mix well. Makes 4 servings.
Chicken Pasta ... Quick & easy.
1 lb. boneless, skinless, chicken, diced (great use for leftovers)
1 can (10-3/4 oz.) Condensed Cream of Chicken Soup, undiluted
1/2 C. water
16 oz. frozen seasoned pasta and vegetable combination
In a skillet, add chicken, soup, water and vegetable combination. Heat to a boil. Cover and cook 5 minutes. Make 4 servings.
Chicken Spaghetti
1 lb. chicken cooked and cut up into pieces
1 small package spaghetti cooked
2 C. chicken broth
1 can diced tomatoes
2 small cans mushrooms
1 C. chopped celery
1 C. chopped onion
salt/pepper/garlic to taste
Simmer chicken broth, tomatoes, mushrooms, celery, onions and spices for one hour or till tender. In casserole dish mix chicken, spaghetti, and sauce top with grated cheddar cheese. Bake at 350* covered about 45 minutes or till good and hot. This dish can be made ahead and frozen.
Easy Ham, Green Beans & Elbows ... Acquired from Recipes For All Tastes
2 C. microwave elbows uncooked
1-1/2 C. hot water
1 can (10 3/4 oz.) condensed cream of celery soup
1-3/4 C. (16 oz. can) drained cut green beans
2 C. (1 lb) cubed cooked ham
1 can (2.8 oz.) french fried onion
In 2 quart microwave safe casserole, stir together pasta, water and soup until blended. Add beans and ham; blend well. Cover; microwave at high 13-15 minutes, stirring twice, or until pasta is tender. Stir in half of french fried onions. Top with remaining onions before serving.
Egg Noodles with Lemon and Herbs ... This comes from jgourmet. Check her out sometime!
1 T. plus 3/4 t. salt
8 oz. wide egg noodles
2 T. butter, at room temperature
2 T. coarsely chopped flat leaf parsley
2 T. snipped chives (about 1/2 bunch)
1 1/2 t. grated lemon zest
1/8 t. freshly ground pepper
Fill a large saucepan with cold water, bring to a boil, and add 1 tablespoon salt. Add noodles and cook until tender but still firm, about 5 minutes. Remove sauce pan from heat, drain noodles, and transfer to a bowl.
Add butter, parsley, chives, lemon zest, remaining 3/4 teaspoon salt, and pepper. Toss to coat noodles with butter and herbs. Serve immediately or keep warm, covered with foil, until ready to serve.
Fried Rice ... for a family
2 T. oil
1/2 C. sliced chives or scallions
1/2 C. carrots, diced very small
1/4 C. water chestnuts, drained and diced
1 1/2 C. meat chicken (diced into 1" pieces), pork (cooked and diced into 1" pieces) or raw shrimp piece
2 C. cold cooked rice (Aunt Barb taught us the tip, COLD cooked rice)
1/2 C. bean sprouts
1 egg
1 t. honey
2 T. soy sauce
dash of ginger, ground
Heat oil in skillet or wok; add onions or scallions, carrots, water chestnuts and meat; stir constantly until vegetables are almost tender but are still crisp. Add rice and bean sprouts; stirring constantly. Beat egg and add to mixture stirring it in quickly. Mix honey, soy sauce, and ginger; add to pan. Cook, stirring, for 2-3 minutes.
Garden Pasta Salad ... You can really make this fun for kids! (Don't tell them it is good for 'em!)
8 oz. corkscrew or cartwheel pasta
3 C. assorted chopped fresh or frozen vegetable
1 bottle (16 oz.) Italian salad dressing, divided
1 C. cubed chicken, turkey or ham
1 C. cubed cheddar, mozzarella or Monterey Jack cheese
1 can (2-1/2 oz.) sliced ripe olives, drained
Minced fresh parsley or basil
Cook pasta according to package directions. Drain but do not rinse. Put pasta back in kettle. While pasta is hot, toss with vegetables. Cover for 3 - 5 minutes. Vegetables will lightly steam in pasta. Place pasta in large salad bowl. Top with 3/4 of the salad dressing and lightly toss. Chill several hours or overnight. If pasta is dry, add remaining dressing along with meat, cheese, olives and parsley or basil. Chill until ready to serve. This will be enough for 6 - 8 servings.
Herbed Rice Mix ... This is nice as a homemade gift to keep around for emergency side dishes.
1 package (3 pounds) long grain rice
2 cups dried celery flakes
2/3 cup dried minced onion
1/2 cup dried parsley flakes
2 tablespoons dried chives
1 tablespoon dried tarragon
3 to 4 teaspoons salt
2 teaspoons pepper
Combine the ingredients; mix well. Store in airtight containers. Yield: 40 batches (10 cups total).
To prepare one serving of rice: In a saucepan over medium heat, bring 2/3 C. water and 1 t. butter to a boil. Add 1/4 cup rice mixture. Reduce heat; cover and simmer for 20 minutes. Remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork. Yield: 1 serving per batch.
Macaroni & Cheese with Vegetables
8 oz. Pasta (bow ties or ribbed)
1 T. Unbleached Flour
3/4 C. Milk
1/2 C. ( 2 oz.) Grated Parmesan cheese
1 t. Basil
1/4 t. Black Pepper
1 Med. sweet red pepper, chopped
2 Scallions, sliced
3 T. Margarine, divided
1/2 C. Vegetable stock
1/2 C. (2 oz) Grated Cheddar cheese
1 T. Chopped fresh parsley
1/4 t. Paprika
2 C. Broccoli florets
1 C. (3 oz) Sliced Mushrooms
Bring a large pot of water to boil; cook pasta until al dente. While pasta is cooking, in med. saucepan, melt 2 T of the margarine. Remove from heat; add flour and stir until blended in. Whisk in stock and milk, stirring over med. heat until mixture comes to a boil and thickens. Reduce heat to low. Stir in cheeses and seasonings. Continue stirring until cheese is melted. Remove from heat and set aside. In a large skillet, melt remaining 1 T margarine. Add remaining ingredients. Cook vegetables, stirring constantly, for about 5 minutes, until tender/crisp. Reduce heat to low. When noodles are done, drain well. Toss with vegetables; stir in cheese sauce. Garnish with scallion curls.
Macaroni Mousse . Creative Cooking Pasta ... Serves 6
1 C. macaroni
1 1/2 C. milk
1 1/2 C. fresh bread crumbs
1/4 C. butter -- melted
1 T. grated onion
1/2 C. sliced mushrooms
1 t. Worcestershire sauce
1/4 t. prepared mustard
1 C. grated swiss cheese
3 eggs -- separated
salt and pepper -- to taste
Preheat oven to 350*. Cook macaroni in boiling, salted water until just tender, following package
directions; drain. Combine milk, bread crumbs, butter, onion, mushrooms, worcestershire sauce,
mustard, cheese, and slightly beaten egg yolks. Mix in macaroni. Season with salt and pepper
Beat egg whites until stiff; fold into macaroni mixture. Pour into greased casserole, cover, and bake for 30 minutes. Remove cover and return to oven until top browns. Serve hot.
Parmesan Macaroni Casserole ... This is a different twist to macaroni.
1 pkg. (8 oz.) cream cheese
1/2 t. garlic salt
1 C. milk
1/2 C. shredded Parmesan cheese
1 C. (4 oz.) elbow macaroni, cooked, drained & rinsed
3/4 lb. cooked ham, diced
1/2 C. sliced celery
1/4 C. finely chopped green pepper
salt & pepper to taste
Put cream cheese into a heavy saucepan over low heat and soften with a spoon. Add garlic salt and then milk gradually, stirring constantly. Continue to stir and heat thoroughly. Remove from heat. Mix in Parmesan cheese and add to a large bowl with the hot macaroni, ham, celery and green pepper. Turn into a greased 1-1/2 quart casserole. Generously sprinkle top with Parmesan cheese. Bake for 25 minutes in 350* oven. Garnish with green pepper strips.
Pasta with Grilled Chicken ... Low fat, quick, easy & wonderful!!!
1 (16 oz.) pkg. spiral pasta
1 (16 oz.) pkg. spinach, chopped
1 red onion, diced
1/4 C. fresh chives (I grow these in the kitchen windowsill!)
2 T. butter
2 bottles Caesar Dressing (fat free preferably)
8 chicken breasts (boneless, skinless)
Mozzarella cheese
Croutons
Place chicken in a shallow baking dish and pour Caesar dressing over to cover; cover dish and marinate for at least 1 hour, it is best marinated overnight. Grill the chicken until done. Cook pasta as per package directions; mix with spinach, onion, chives, butter and enough dressing to make the mixture moist.
Make a bed with the pasta mixture; top with chicken cut into strips, sprinkled cheese and croutons. Yield = 8 servings
Rice Pilaf ... Great bed for Saucy Chicken Strips
2 1/2 C. chicken broth
1 t. fresh or dried parsley flakes
2 T. butter or margarine
1 C. uncooked long-grain rice
Combine broth, parsley and butter in a sauce pan and bring to a boil. Stir in rice and cover.
Simmer on low 20 minutes.
Ron's Mac & Cheese ... Ron's Mom made this and he has carried the tradition to our house.
Box of elbow macaroni
Velveta cheese
Cream of Mushroom soup
Milk
Prepare the macaroni as package directions and drain. Pour on cream of mushroom soup, 2 large chunks of Velveta cheese and milk to make it moist. Heat until cheese melts and serve!
Sea Salad with Pasta ... Low fat and low priced!
2 C. uncooked sea shell pasta
8 oz. cooked crab meat, real or imitation
1 pint cherry tomatoes, cut in halves or quarters, depending on their size
1 red bell pepper, seeded and julienne style
2 zucchini, sliced julienne style
3 - 4 green onions, with tops, diced
2 C. broccoli florets
1 1/2 C. Kraft Fat Free Ranch Dressing
6 large lettuce leaves
Cook pasta until slightly firm, stirring occasionally. Rinse in cold water and drain; set aside to cool.
Add chilled crab, tomatoes, pepper, zucchini, green onions and broccoli to cooled pasta in serving bowl. Add dressing and toss gently. Chill at least 1 hour. Do not leave over 24 hours. Serve on lettuce. Makes 6 servings.
Fat 2 g, saturated fat trace, cholesterol 38 mg, sodium 221 mg, carbohydrate 26 g, protein 13g
Stuffed Shells ... This is all mine!!! Make extras and freeze for unexpected guests! This will cause your table to be full of guests!!!
2 boxes jumbo shells
1 lb. ground beef
1 lb. loose sausage (if you have it available use Hoffman's)
1 lb. ground pepperoni (you will probably have to ask the butcher to grind it for you)
3 qt.. spaghetti sauce
3 C. mozzarella cheese
Parmesan cheese
garlic salt
oregano
In a large pot, boil the three meats; drain. Boil the shells to directions, drain and spray with Pam to prevent them from sticking. Now set up an assembly line in the following order: shells, meat, sauce, cheeses, seasonings. Spray casserole dish with Pam. Fill shells with meat and arrange a layer in the dish, cover with sauce, sprinkle with cheeses, sprinkle with seasonings. Continue this patter until the dish is full then move onto another dish. Bake at 350* for 20 minutes and serve with garlic bread. I recommend making extras and freezing due to the mess and time preparation takes. This is a special dish to be reserved for special occasions!!!
1 lb. Ground beef
2 C. Tomato, canned
4 T. Butter
1 Onion, chopped
Green pepper, chopped
1-1/2 t. Salt
1/2 t. Pepper
3/4 lb. Swiss cheese, cubed
1 lb. Spaghetti, cooked
1/2 C. Swiss cheese, grated
In saucepan melt butter and sauté' onion and green pepper, about 5 minutes. Add beef and cook over high heat until brown. Add tomatoes, salt and pepper. Cover and simmer 1 hour. Add cubed cheese and cook 5 minutes. Add spaghetti and toss. Serve with grated cheese.
Zucchini Lasagna ... (C) 1992 The Los Angeles Times
6 lg. Zucchini (or more)
1 qt. Jar thick marinara sauce
1 lb. Ricotta cheese
1 lg. Onion, sliced
1/4 lb. Mushrooms, sliced
1 T. Dried oregano, crushed
1 T. Dried basil, crushed
Salt, pepper
1 lb. Mozzarella cheese, sliced
1/2 C. Grated Parmesan cheese
Toasted sunflower seeds
Optional:
Slice zucchini 1/2" thick. Spread thick layer using half of marinara sauce in 13"x9" baking dish. Add layer of half of zucchini slices, then half of ricotta. Top with half of onion and mushrooms, then sprinkle
with half of oregano and basil. Season to taste with salt and pepper. Top with half of mozzarella cheese slices. Cover with second layer of remaining sauce and repeat layering process, with remaining ricotta, onion, mushrooms, oregano, basil and mozzarella. Sprinkle with Parmesan cheese and garnish with sunflower seeds. Bake at 350F 45 minutes, or until zucchini is cooked but not mushy. Note: For a non vegetarian dish, use meat sauce or add sausage or pepperoni to marinara sauce. Makes 6 to 8 servings.
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