I Dream Of Spinach

Ingredients

• Servings: 8
• 1/2 pound bacon, chopped
• 1/4 cup reserved bacon drippings
• 2 cups fresh asparagus, cut into 1-inch pieces
• 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
• 3 cloves garlic, chopped (optional)
• 2 tablespoons lemon zest
• 2 cups alfredo sauce
• 1 (16 ounce) package uncooked rotini pasta
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• place bacon in a large skillet and cook over medium-high heat, stirring often, until evenly browned, about 10 minutes. remove bacon with a slotted spoon and drain on a paper towel-lined plate. reserve 1/4 cup of bacon drippings in the skillet.
• place asparagus, spinach, and garlic into the skillet with the bacon drippings; cook and stir over medium heat until the asparagus is tender, 8 to 10 minutes.
• sprinkle in lemon zest and toss to combine; thoroughly mix in bacon and alfredo sauce. reduce heat to medium-low and bring sauce to a simmer.
• fill a large pot with lightly salted water and bring to a rolling boil. stir in rotini and return to a boil. cook uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 8 minutes. drain well.
• transfer the rotini to a serving bowl and top with alfredo sauce mixture.
• sprinkle with parmesan cheese to serve.

chocolate lovers fettuccine a la mode

Ingredients

• Servings: 4
• 10 ounces chocolate fettuccine
• 1/4 teaspoon canola oil
• 1/2 cup whipped cream
• 1 tablespoon white sugar
• 1 teaspoon vanilla extract
• 1 tablespoon unsweetened cocoa powder
• 2 cups vanilla ice cream, divided
• 1/2 cup chocolate ice cream topping

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 35 mins


• bring a large saucepan of water to a boil; cook the chocolate fettuccine until tender but not mushy, about 2 1/2 minutes. drain the pasta and immediately place into a large bowl filled with ice water. allow to stand until chilled, about 5 minutes.
• drain the pasta again and toss with canola oil in a bowl to lightly coat. refrigerate until fully chilled, at least 15 minutes.
• lightly whisk the whipped cream, sugar, vanilla extract, and cocoa powder together in a small bowl until thoroughly combined.
• to make the desserts, divide the chocolate fettuccine between 4 dessert plates.
• spoon a dollop of chocolate whipped cream on the fettuccine on each plate.
• place 1/2 cup of vanilla ice cream the whipped cream.
• spoon 2 tablespoons chocolate topping each dessert to serve.

Chicken Cashew Salad

Ingredients

• Servings: 6
• 2 cups seashell pasta
• 1/4 cup brown sugar
• 1 cup creamy salad dressing (e.g. miracle whip)
• 2 teaspoons lemon juice
• 1 tablespoon distilled white vinegar
• 1 pinch salt
• 2 cups chopped celery
• 1/2 cup chopped green bell pepper
• 1 onion, chopped
• 3 boneless chicken breast halves, cooked and cut into bite-sized pieces
• 1 cup cashew halves

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
• in large bowl, combine brown sugar, salad dressing, lemon juice, vinegar and salt. toss dressing mixture with cooked pasta, celery, green pepper, onion and chicken. chill until ready to serve. mix in cashews just before serving.

greek chicken pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 1/2 cup chopped red onion
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt and pepper to taste
• 2 lemons, wedged, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

garlic-cheese flat bread

Ingredients

• Servings: 12
• 1 (13.8 ounce) package refrigerated pizza crust
• 1/4 cup butter, melted
• 6 cloves garlic, minced
• 1 tablespoon minced fresh basil
• 1 cup shredded cheddar cheese
• 1/2 cup grated romano cheese
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat oven to 400 degrees f (205 degrees c). lightly grease a 10x15-inch baking sheet.
• press dough on to prepared baking sheet. combine butter, garlic, and basil in a small bowl; drizzle over dough. sprinkle with cheddar cheese, romano cheese, and parmesan cheese.
• bake in preheated oven until crisp, 10 to 12 minutes. cut into squares and serve warm.

baked ziti plus

Ingredients

• Servings: 16
• 2 tablespoons olive oil
• 2 cloves garlic, sliced
• 2 pounds ground beef
• 2 (28 ounce) cans crushed tomatoes
• 1 (28 ounce) can tomato puree
• salt and ground black pepper to taste
• 3 pounds italian link sausage
• 2 green bell peppers, cut into 1/2-inch strips
• 1 large onion, sliced
• 2 (16 ounce) packages rigatoni
• 2 (16 ounce) packages mozzarella cheese
• 1 (24 ounce) carton ricotta cheese

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 55 mins

Ready Time: 4 hrs 15 mins


• heat olive oil in a stockpot over medium-low heat; cook and stir garlic in the hot oil until lightly browned, 1 to 2 minutes.
• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. stir ground beef into garlic. add crushed tomatoes and tomato puree to ground beef mixture; season with salt and pepper. cover stockpot and simmer mixture, stirring occasionally, until flavors have blended, about 2 hours.
• heat a large skillet over medium-high heat. cook sausage links in the hot skillet until browned and not longer pink in the center, 10 to 15 minutes; drain and discard grease. slice sausages into 1/4-inch rounds. stir sausage, green bell pepper, and onion into the simmering tomato sauce; cook, stirring occasionally until bell pepper and onion are softened, about 1 hour.
• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. drain and return rigatoni to pot.
• dice about 3/4 the mozzarella into 1/8-inch cubes. mix cubed mozzarella with ricotta cheese in a bowl. stir cheese mixture into cooked rigatoni until mozzarella cheese begins to melt. pour rigatoni-cheese mixture into 2 large casserole dishes; add tomato-meat sauce. toss well.
• slice the remaining mozzarella cheese and arrange on top of rigatoni mixtures.
• bake in the preheated oven until mozzarella cheese is melted and browned, about 45 minutes.

Ratatouille Fettuccine Alfredo

Ingredients

• Servings: 5-6
• cooking spray
• 1 tablespoon olive oil
• 1 eggplant, diced
• 1/2 cup onion, chopped
• 6 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 1 zucchini, peeled and diced