Spaghetti Casserole I

Ingredients

• Servings: 8
• 1 pound spaghetti
• 1 pound ground turkey
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 2 cloves garlic, minced
• 2 tomatoes, chopped
• 2 cups ketchup
• 1 cup shredded reduced-fat cheddar cheese

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• 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 set aside.
• in a large skillet, brown turkey over medium heat. remove turkey from skillet to a large bowl; do not drain any grease left in skillet.
• add onion and bell pepper to skillet; saute until softened. add garlic to saute for 2 minutes and add tomatoes; mix well and remove from heat.
• add vegetable mixture to turkey and stir in ketchup to coat; mix well. in a 9x13 inch baking dish, spread mixture and top with spaghetti and cheese.
• bake in preheated oven for about 30 minutes or until heated through and cheese is melted; serve.

Frog Eyed Salad

Ingredients

• Servings: 15
• 1 cup white sugar
• 3 egg yolks
• 2 tablespoons all-purpose flour
• 2 cups pineapple juice
• 1 tablespoon lemon juice
• 1 (16 ounce) package acini di pepe pasta
• 2 (20 ounce) cans pineapple chunks
• 2 (11 ounce) cans mandarin oranges, drained
• 3/4 cup maraschino cherries, chopped
• 1 (16 ounce) package miniature marshmallows
• 1 (12 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 9 hrs


• in large saucepan over low heat, combine sugar, egg yolks, flour, pineapple juice and lemon juice. stir and cook until thickened. remove from heat.
• while sauce is cooking, 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 cooked mixture with pasta and toss to coat thoroughly. refrigerate 8 hours or overnight.
• toss pasta with pineapple, mandarin oranges, maraschino cherries, marshmallows and whipped topping. refrigerate until serving.

baked macaroni and cheese ii

Ingredients

• Servings: 6
• 1 pound macaroni
• 1 (11 ounce) can condensed cream of cheddar cheese soup
• 1 1/2 cups milk
• 14 ounces extra sharp white cheddar cheese, shredded, divided
• 1 (14.5 ounce) can stewed tomatoes
• 1/4 cup dry bread crumbs

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• 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 reserve.
• in a large saucepan over low heat, warm soup and add milk; stir. add 1/4 of cheese to soup and remove mixture from heat when cheese is melted.
• preheat oven to 400 degrees f (200 degrees c).
• add macaroni and tomatoes to soup; stir and pour into a 9x13 inch baking dish. cover with bread crumbs and remaining cheese.
• bake in preheated oven for 25 to 40 minutes or until the cheese is a golden brown; serve.

tomato sauce

Ingredients

• Servings: 12
• 6 1/4 pounds tomatoes, crushed
• 1/2 cup extra virgin olive oil
• 1 1/2 tablespoons freshly ground black pepper
• 1 teaspoon chili seasoning mix
• 1 teaspoon salt
• 1 tablespoon minced onion
• 1 tablespoon dried oregano
• 1 tablespoon garlic powder
• 1 teaspoon finely minced fresh parsley
• 1 teaspoon white sugar

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• in large saucepan over low heat, combine tomatoes, olive oil, pepper, chili seasoning, salt, onion, oregano, garlic powder, parsley and sugar. simmer 1 hour. serve.

easy creamy chicken mushroom sauce

Ingredients

• Servings: 5
• 1 tablespoon butter
• 1 onion, chopped
• 1 pound fresh mushrooms, sliced
• 5 cloves garlic, minced
• 1 pound small shell pasta
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/8 cup heavy cream
• 5 teaspoons ground black pepper, or to taste
• 2 tablespoons paprika
• 1 pinch salt
• 3 cups shredded medium cheddar cheese
• 2 cups chicken breasts, cooked and chopped

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• in a large skillet, melt butter over medium heat and add onion, mushrooms and garlic; saute until golden brown.
• 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.
• in a large saucepan over medium-low heat, combine soup, cream, ground black pepper, paprika and salt; heat until sauce thickens.
• add mushroom mixture to sauce and bring to a slow boil over medium heat; stir in cheese and chopped chicken.
• pour sauce pasta; serve.

asparagus, feta and couscous salad

Ingredients

• Servings: 4
• 2 cups couscous
• 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
• 8 ounces grape tomatoes, halved
• 6 ounces feta cheese, crumbled
• 3 tablespoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• black pepper, to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• cook couscous according to package instructions. put aside and allow to cool slightly.
• meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. cook until tender but still firm, about 2 to 6 minutes. drain and cool.
• toss the asparagus, tomatoes, and feta with couscous. add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.

garlic bell pepper vinaigrette

Ingredients

• Servings: 12
• 1/2 red bell pepper, diced
• 4 cloves garlic, finely chopped
• 1 tablespoon dried parsley
• 4 fresh basil leaves, chopped
• 2 tablespoons olive oil
• 1/2 cup italian salad dressing
• 1 cup red vinegar
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• choose a clean bottle or jar with a well fitting lid or cork. put the peppers, garlic, parsley, and basil into the jar or bottle. pour in olive oil, italian dressing, and red vinegar. season with salt and pepper to taste. cover with lid, shake well to mix, and refrigerate at least 2 days to allow flavors to develop.

Spaghetti And Clams

Ingredients

• Servings: 4
• 1/2 pound uncooked pasta
• 1/4 cup butter
• 1/2 cup chopped onion
• 3 garlic cloves, peeled and chopped
• 2 (8 ounce) cans chopped clams, drained with juices reserved
• 1/4 cup fresh parsley, minced
• 2 tablespoons olive oil
• water
• freshly grated parmesan cheese (optional)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 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.
• meanwhile, melt butter in a large skillet over medium-low heat. stir in onion and garlic, and cook 5 minutes, or until onion is translucent. add clams, stirring frequently for 3 minutes, or until clams are lightly browned. stir in parsley, olive oil, and reserved clam juice mixed with enough water to equal 2 cups liquid.
• increase heat and bring to a low boil. reduce to a simmer, cover, and cook 15 minutes, stirring occasionally. serve over pasta with freshly grated parmesan cheese, if desired.

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.

Creamy Mushroom Macaroni

Ingredients

• Servings: 5
• 1 (16 ounce) package elbow macaroni
• 1 tablespoon butter
• 1/3 cup milk
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 pound processed cheese food, cubed

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 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. preheat oven to 350 degrees f (175 degrees c).
• in medium saucepan over medium heat, combine butter, milk, mushroom soup and processed cheese. stir until cheese is melted and mixture is smooth. stir in cooked pasta. pour into 2 quart baking dish and bake 20 minutes or until top is golden brown. let stand 10 minutes and serve.

ricotta gnocchi

Ingredients

• Servings: 5
• gnocchi:
• 1 (8 ounce) container ricotta cheese
• 2 eggs
• 1/2 cup freshly grated parmesan cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 cup all-purpose flour, or as needed
• sauce:
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 (15.5 ounce) can diced tomatoes
• 1 dash crushed red pepper flakes (optional)
• 6 basil leaves, finely shredded
• salt and pepper to taste
• 8 ounces fresh mozzarella cheese, cut into small chunks

Recipe

Preparation Time: 45 mins Cook Time: 15 mins Ready Time: 1 hr


• stir together the ricotta cheese, eggs, parmesan cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. mix in 1 cup of flour. add additional flour if needed to form a soft dough.
• divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. place in the refrigerator until ready to use.
• heat olive oil in a saucepan over medium heat. stir in garlic, and cook until softened and fragrant, about 1 minute. pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. stir in shredded basil and season to taste with salt and pepper.
• while sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
• to assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. place gnocchi into a serving bowl, and spoon sauce overtop.

Pesto Chicken Florentine

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 4 skinless, boneless chicken breast halves - cut into strips
• 2 cups fresh spinach leaves
• 1 (4.5 ounce) package dry alfredo sauce mix
• 2 tablespoons pesto
• 1 (8 ounce) package dry penne pasta
• 1 tablespoon grated romano cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
• meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
• in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
• add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

quick shrimp scampi pasta

Ingredients

• Servings: 4
• 8 ounces uncooked spaghetti
• 1/2 cup butter
• 2 cups dry white
• 2 pounds large shrimp, peeled and deveined
• 1 teaspoon dried basil

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 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.
• in a large saucepan, melt butter and add white . over medium heat, add shrimp and basil. cook until pink all over; about 3 to 5 minutes. serve over pasta.

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.

Creamy Chicken Pasta

Ingredients

• Servings: 6
• 8 ounces wide egg noodles
• 1/2 cup frozen green peas
• 3 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/3 cup milk
• 1/4 cup mozzarella cheese

Recipe

• in a medium pot cook egg noodles in boiling salted water. when pasta is 3 minutes away from being cooked, add in frozen peas or broccoli. cook until vegetables and noodles are tender. drain well.
• meanwhile, boil the chicken in a medium saucepan until cooked completely. drain chicken and cut into bit size pieces.
• in a large saucepan mix cream of mushroom soup and milk until warm and lumps are dissolved.
• to the large saucepan add the cooked and chopped chicken, noodles and vegetables. blend ingredients with the milk and soup mixture. stir in grated mozzarella cheese until melted.
• serve warm.

Smoky Sausage Penne

Ingredients

• Servings: 4
• 1 1/2 cups uncooked penne pasta
• 1 (9 ounce) pouch progresso™ recipe starters™ creamy three cheese cooking sauce
• 1 (12 ounce) ring fully cooked smoked lamb sausage, cut into 1/2-inch slices
• 1 (14.5 ounce) can petite diced tomatoes, well drained
• 1 cup shredded smoked cheddar or smoked gouda cheese

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• heat oven to 350 degrees f. spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• cook and drain pasta as directed on package. in large bowl, mix pasta, cooking sauce, sausage, tomatoes and 1/2 cup of the cheese. spread in baking dish.
• cover; bake 20 minutes. uncover; bake 10 to 15 minutes longer or until hot in center and bubbly around edges, sprinkling with remaining 1/2 cup cheese during last 5 minutes of baking.

orzo with chicken and artichokes

Ingredients

• Servings: 4
• 3 teaspoons olive oil, divided
• 3 ounces pancetta bacon, diced
• 1/2 medium onion, chopped
• 1 clove garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup dry white
• 1 1/2 cups cubed, cooked chicken
• 1 (10 ounce) can artichoke hearts (water-packed), quartered
• 5 ounces baby spinach
• 1 (16 ounce) package orzo pasta
• 2 tablespoons pine nuts, toasted
• 1/8 cup balsamic vinegar

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• heat 1 tablespoon olive oil in a large skillet over medium heat. stir in pancetta, and cook until browned. remove to paper towels.
• pour 2 tablespoons olive oil into skillet. stir in onion, garlic, and red pepper flakes. cook, stirring occasionally, until the onion is soft and translucent. increase heat to medium high, pour in white ; cook about 3 minutes.
• reduce heat to low, stir in chicken, artichoke hearts, and spinach. cover, and cook to warm through.
• meanwhile, bring a pot of salted water to boil. add orzo pasta and cook until al dente, about 8 to 10 minutes. drain, and stir into chicken mixture.
• stir pine nuts and balsamic vinegar into pasta.

linguini with white clam sauce

Ingredients

• Servings: 4
• 1 (16 ounce) package linguine pasta
• 4 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 (6.5 ounce) cans minced clams, drained with juice reserved
• 1 1/2 cups milk
• 2 tablespoons white
• 1/2 teaspoon chopped fresh parsley
• 1/4 teaspoon pepper
• 1/4 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 15 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.
• heat olive oil in a large heavy skillet over medium heat. saute onion and garlic until soft and translucent. stir in flour, then the reserved clam juice. gradually blend in the milk. stir in and parsley. cook, stirring, for 5 minutes, or until sauce thickens. mix in the clams. spoon over cooked pasta.

One Pan Orecchiette Pasta

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 1/2 onion, diced
• salt to taste
• 8 ounces spicy italian sausages, casings removed
• 3 1/2 cups low-sodium chicken broth, divided, or as needed
• 1 1/4 cups orecchiette pasta, or more to taste
• 1/2 cup roughly chopped arugula, or to taste
• 1/4 cup finely grated parmigiano-reggiano cheese, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• heat olive oil in a large, deep skillet over medium heat. cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
• pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
• stir arugula into pasta-sausage mixture until arugula wilts. ladle pasta into bowls and dust with parmigiano-reggiano cheese.

Tofu Pad Thai

Ingredients

• Servings: 4
• hot water to cover
• 1 (12 ounce) package dried rice noodles
• 1/4 cup rice vinegar
• 1/4 cup fish sauce
• 1/2 lime, juiced
• 2 tablespoons soy sauce
• 2 teaspoons white sugar
• 1/8 teaspoon tamarind paste
• 1 tablespoon paprika
• 1 teaspoon ground cayenne pepper
• 1 tablespoon vegetable oil
• 2 eggs, beaten
• 1 tablespoon vegetable oil
• 1 bunch green onions, chopped
• 3 cloves garlic, minced
• 1 (8 ounce) container tofu, drained and cubed
• 1 cup bean sprouts
• 1/2 cup coarsely chopped dry roasted peanuts

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 40 mins


• soak rice noodles in a bowl with enough hot water to cover until slightly softened, about 15 minutes; drain.
• whisk vinegar, fish sauce, lime juice, soy sauce, sugar, and tamarind paste in a bowl until sugar is dissolved.
• mix paprika and cayenne pepper in a small bowl.
• heat 1 tablespoon vegetable oil in a skillet over medium heat. cook and stir eggs in the hot oil until lightly cooked. transfer eggs to a bowl.
• heat remaining 1 tablespoon vegetable oil in the same skillet over medium-high heat. cook and stir green onions and garlic together quickly, about 10 seconds.
• stir tofu and paprika mixture into green onion mixture; toss to combine.
• toss noodles with tofu mixture until mixed; pour vinegar mixture over noodles and toss to coat.
• fold eggs and bean sprouts into noodles; cook and stir until sauce is absorbed, about 5 minutes.
• garnish with crushed peanuts.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Quick And Easy Parmesan Noodles

Ingredients

• Servings: 8
• 1 (16 ounce) package farfalle (bow tie) pasta
• 1/3 cup butter
• 1 1/2 cups heavy whipping cream
• 2 cloves garlic, peeled
• ground black pepper to taste
• 1 cup grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot.
• melt butter in a small saucepan over low heat; add cream and garlic cloves. simmer until heated through, 2 to 3 minutes. remove and discard garlic cloves. stir cream sauce into bow-tie pasta; season with black pepper. add parmesan cheese; toss until cheese melts.

venison italian soup

Ingredients

• Servings: 8
• 1 pound ground venison
• 1 onion, chopped
• 1 (14.5 ounce) can stewed tomatoes
• 2 (8 ounce) cans tomato sauce
• 3 cups water
• 1 tablespoon minced garlic
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (15 ounce) can pinto beans
• 1 (15 ounce) can green beans
• 1 carrot, chopped
• 1 zucchini, chopped
• 1/2 (16 ounce) package fusilli (spiral) pasta

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 40 mins

Ready Time: 2 hrs 50 mins


• brown venison, onion, and garlic over medium heat until meat is no longer pink. add tomatoes, tomato sauce, water, and spices. bring to a boil, and then simmer for about 30 minutes.
• stir in beans, carrots, and zucchini. simmer soup for 90 minutes.
• add pasta, and cook until tender. top individual servings with grated cheese, and serve.

Tantalizing Pad Thai

Ingredients

• Servings: 8
• 8 cups water
• 1 (8 ounce) package dry flat rice noodles
• 1/2 cup fish sauce
• 2/3 cup fresh lime juice
• 2 teaspoons white sugar
• 1/3 cup oyster sauce
• 1/4 cup chile-garlic sauce (such as sriracha®)
• 2/3 cup chicken stock
• 2 cloves garlic, minced
• 2 skinless, boneless chicken breast halves, cubed
• 2/3 cup vegetable oil
• 12 ounces edamame in the pod - thawed if frozen, shelled
• 12 green onions, sliced
• 1 cup finely diced eggplant
• 4 cloves garlic, minced
• 6 ounces mushrooms, diced
• 1 (4 ounce) can sliced water chestnuts, drained
• 1 pound fresh bean sprouts
• 1/4 cup chopped fresh cilantro
• 1/2 cup shredded carrot

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 1 hr 35 mins


• bring 8 cups water to a boil in a large saucepan. turn off heat.
• place rice noodles into the hot water and soak for 20 minutes. drain noodles and set aside.
• whisk fish sauce, lime juice, sugar, oyster sauce, chile-garlic sauce, chicken stock, and 2 cloves minced garlic together in a saucepan.
• bring to a boil; reduce heat to low, and simmer sauce while you prepare other ingredients.
• cook and stir chicken in a skillet with vegetable oil until no longer pink in the center and juices run clear, 5 to 10 minutes. remove chicken with a slotted spoon, and set aside.
• stir shelled edamame, green onions, eggplant, 4 cloves minced garlic, mushrooms, water chestnuts, bean sprouts, cilantro, carrots, and cooked chicken into the same skillet, and cook and stir until eggplant and edamame are tender and the sauce has thickened slightly, about 15 minutes.
• serve over rice noodles.

Moab Chowder

Ingredients

• Servings: 4
• 3 quarts water
• 3 tablespoons salt
• 2 cups elbow macaroni
• 2 (6.5 ounce) cans minced clams
• 2 cups chopped tomatoes
• 1 (4 ounce) can chopped green chile peppers
• 1 (14.5 ounce) can chicken broth
• 1/2 cup shredded cheddar cheese

Recipe

• in a large stock, pot boil water, and add salt. add macaroni and cook until tender. drain liquid from macaroni and return to stock pot.
• add clams, tomatoes, chili peppers and chicken broth to macaroni. toss to coat pasta. warm gently and serve with grated cheese.

pumpkin lobster mac and cheese

Ingredients

• Servings: 12
• 1 (12 ounce) package uncooked shell pasta
• 2 tablespoons margarine
• 1 tablespoon minced shallot
• 1 tablespoon all-purpose flour
• 1 (12 fluid ounce) can evaporated milk
• 1 (8 ounce) package shredded cheddar cheese
• 1 (8 ounce) container mascarpone cheese
• 1 cup canned pumpkin puree
• 1 teaspoon lemon zest
• salt and ground black pepper to taste
• 1 pinch garlic powder, or to taste
• 1 pinch paprika, or to taste
• 1 pinch ground nutmeg, or to taste
• 2 dashes hot sauce, or to taste
• 1 pound cooked lobster tails, peeled and chopped
• 1 (12 ounce) package green peas, thawed if frozen
• 1/2 cup panko bread crumbs
• 1/3 cup grated parmesan cheese
• 2 tablespoons margarine, melted

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• bring a large pot of lightly salted water to a rolling boil. cook pasta shells at a boil until tender but still slightly firm, about 10 minutes; drain and set aside.
• preheat the oven to 375 degrees f (190 degrees c).
• grease a 9x13-inch casserole dish.
• melt 2 tablespoons margarine in a skillet over medium heat. cook and stir shallot in melted margarine until lightly browned, about 5 minutes.
• whisk flour into margarine and shallots to form a smooth paste.
• slowly whisk evaporated milk into flour mixture until it forms a smooth sauce; simmer until thickened, 2 to 4 minutes.
• whisk shredded cheddar cheese and mascarpone cheese into sauce until cheeses have melted, about 5 minutes.
• stir pumpkin puree, lemon zest, salt, black pepper, garlic powder, paprika, nutmeg, and hot sauce into the sauce until combined.
• lightly mix in lobster tail meat, green peas, and cooked pasta shells until heated through, about 5 minutes.
• pour pasta mixture into prepared casserole dish; top with panko crumbs and parmesan cheese. drizzle 2 tablespoons of melted margarine over the casserole.
• bake in the preheated oven until topping is brown and crisp, 40 minutes.

whole grain spaghetti with cherry tomatoes, marinated chicken breast and pesto

Ingredients

• Servings: 7
• 1 (13.25 ounce) box barilla® whole grain spaghetti
• 1 chicken breast, cut in half lengthwise and pounded thin
• 4 tablespoons extra-virgin olive oil, divided
• 4 garlic cloves, chopped, divided
• salt and black pepper to taste
• 4 sprigs fresh thyme, divided
• 2 cups small broccoli florets
• 1 pint cherry tomatoes, halved
• 1 (4 ounce) jar pesto

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 2 hrs 50 mins


• marinate chicken breast with 2 garlic cloves, 2 tablespoons of olive oil, black pepper and 2 sprigs thyme for about two hours.
• bring a large pot of water to a boil.
• in a skillet saute remaining garlic in olive oil. just before garlic turns yellow add broccoli and saute three minutes. add cherry tomatoes and saute for 2 minutes, season with salt and pepper.
• meanwhile, grill the chicken on both sides until cooked thoroughly, season with salt and cut into strips.
• cook pasta according to package directions; drain and toss with veggies and pesto.
• top with grilled chicken and remaining thyme leaves before serving.

Pasta With Creamy Smoked Salmon And Dill

Ingredients

• Servings: 8
• 8 cups uncooked penne pasta
• sea salt to taste
• 2 1/2 cups chopped smoked salmon
• 1 cup cream cheese
• 1 cup chopped fresh dill
• 5 green onions, chopped
• 2 tablespoons dijon mustard
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• ground black pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• fill a large pot with water. add sea salt to taste, and bring to a rolling boil. stir in penne and return to a boil. cook uncovered, stirring occasionally, until pasta is cooked through but still firm to the bite, about 11 minutes.
• drain penne well, and reserve 1 cup of pasta cooking water.
• return penne and reserved cup of pasta water to the empty pot and place over medium-low heat.
• stir smoked salmon, cream cheese, dill, green onions, dijon mustard, lemon zest, lemon juice, and black pepper into pasta until cream cheese is melted, 4 to 5 minutes.

Creamy Chicken Pasta

Ingredients

• Servings: 6
• 8 ounces wide egg noodles
• 1/2 cup frozen green peas
• 3 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/3 cup milk
• 1/4 cup mozzarella cheese

Recipe

• in a medium pot cook egg noodles in boiling salted water. when pasta is 3 minutes away from being cooked, add in frozen peas or broccoli. cook until vegetables and noodles are tender. drain well.
• meanwhile, boil the chicken in a medium saucepan until cooked completely. drain chicken and cut into bit size pieces.
• in a large saucepan mix cream of mushroom soup and milk until warm and lumps are dissolved.
• to the large saucepan add the cooked and chopped chicken, noodles and vegetables. blend ingredients with the milk and soup mixture. stir in grated mozzarella cheese until melted.
• serve warm.

asparagus, feta and couscous salad

Ingredients

• Servings: 4
• 2 cups couscous
• 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
• 8 ounces grape tomatoes, halved
• 6 ounces feta cheese, crumbled
• 3 tablespoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• black pepper, to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• cook couscous according to package instructions. put aside and allow to cool slightly.
• meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. cook until tender but still firm, about 2 to 6 minutes. drain and cool.
• toss the asparagus, tomatoes, and feta with couscous. add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.

grande ravioli salmone e vedure

Ingredients

• Servings: 2
• for the ravioli:
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 green onion, chopped
• 1 eggplant, peeled and cubed
• sea salt and pepper to taste
• 1 1/4 cups sliced fresh mushrooms
• 1 cup fresh spinach
• 1 cup cooked salmon, flaked
• 3 tablespoons ricotta cheese
• 3 tablespoons cottage cheese
• 3 tablespoons grated parmesan cheese
• 2 tablespoons finely chopped fresh parsley
• 1 1/2 teaspoons dried basil
• 1 pound fresh pasta sheets
• for the roasted vegetables:
• 4 cups cauliflower florets
• 1 tablespoon olive oil
• 1/2 cup dry bread crumbs
• 2 cloves garlic, minced
• 1 tablespoon grated parmesan cheese
• sea salt and pepper to taste
• olive oil cooking spray
• 8 ounces cherry tomatoes, halved
• 1 zucchini, grated
• 1 tablespoon butter
• 1 tablespoon finely chopped fresh parsley

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 2 hrs


• heat 1 tablespoon of olive oil in a skillet over medium-high heat. add the minced garlic and the chopped green onion and cook for 2 minutes. stir in the eggplant, salt, and pepper and cook until the eggplant begins to brown, about 7 minutes.
• mix in the mushrooms and cook until the mushrooms are soft and have given off all of their liquid. reduce the heat to low and add the spinach. cook until the spinach wilts, about 1 to 2 minutes. remove the pan from the heat. stir in the salmon, ricotta, cottage cheese, parmesan cheese, chopped parsley, and the dried basil. mix well and set aside.
• on a lightly floured surface, roll out the pasta dough into a long thin rectangle; the dough should be about 1 millimeter thick. slice the dough in half, width-wise, to make two rectangles. spoon half the salmon mixture one side of each rectangle. fold the other side of the rectangle over the filling and press to seal the dough around the filling. trim the edges to make a nice shape and crimp edges to seal. repeat with remaining ravioli. refrigerate ravioli for 1 hour.
• coat the cauliflower with 1 tablespoon of olive oil. mix together the minced garlic, parmesan cheese, bread crumbs, and salt and pepper to taste. pour the garlic-bread crumb mixture over the cauliflower and toss to combine.
• preheat an oven to 400 degrees f (200 degrees c).
• spray a baking sheet with olive oil cooking spray. place the ravioli in the center of the tray. surround the ravioli with the seasoned cauliflower. arrange the cherry tomatoes over the cauliflower and top with grated zucchini and sprinkle with salt and pepper to taste.
• bake the ravioli and vegetables in the preheated oven until the cauliflower and zucchini begin to brown, about 20 minutes. remove the baking sheet from the oven. use a spatula to transfer each ravioli to the center of a dinner plate. spoon cauliflower mixture around the ravioli. spread 1/2 tablespoon butter on each ravioli, sprinkle with the remaining chopped parsley, and serve.

sweet garlic chicken

Ingredients

• Servings: 4
• 1 teaspoon sesame oil
• 1/2 cup soy sauce
• 4 cloves garlic, chopped
• 6 tablespoons honey
• 1/4 teaspoon minced fresh ginger root
• 4 large skinless, boneless chicken breast halves - cut into 1 inch strips
• 1 (16 ounce) package spaghetti
• 2 tablespoons butter, divided
• 1 pinch salt and black pepper to taste
• 1 onion, sliced

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 8 hrs 40 mins


• whisk together the sesame oil, soy sauce, garlic, honey, and ginger in a large glass or ceramic bowl. add the chicken breast and toss to evenly coat. cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours.
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the spaghetti, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. drain well in a colander set in the sink. stir in 1 tablespoon of butter and season with salt and pepper.
• heat the remaining 1 tablespoon of butter in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. remove the chicken from the marinade, and shake off excess, then add to the skillet. discard the remaining marinade. cook the chicken breast strips until no longer pink in the center, about 10 minutes. serve chicken over spaghetti.

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.

Ham And Cheese Pasta Salad

Ingredients

• Servings: 16
• 1/2 cup mayonnaise
• 1/4 cup sweet pickle relish
• 1 tablespoon milk, or more to taste
• salt and ground black pepper to taste
• 1 (16 ounce) package farfalle (bow-tie) pasta
• 8 ounces cooked ham, cut into 1-inch cubes
• 8 ounces cheddar cheese, cut into 1-inch cubes
• 1 cup frozen peas, thawed
• 1/2 cup minced onion
• 1 stalk celery, thinly sliced
• 2 tablespoons diced pimento

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 4 hrs 25 mins


• whisk mayonnaise, pickle relish, and milk in a bowl until combined; season with salt and black pepper. chill in refrigerator while preparing remaining ingredients.
• bring a large pot of lightly salted water to a boil. cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer to a large bowl.
• gently stir ham, cheddar cheese, peas, onion, celery, and pimento into pasta. pour mayonnaise mixture over pasta mixture and toss to evenly coat.
• cover the bowl with plastic wrap and refrigerate 4 hours to overnight.

Pasta Primavera In Light Pink Cream Sauce

Ingredients

• Servings: 6
• 5 carrots, chopped
• 1 head broccoli, cut into florets
• 1 onion, thinly sliced
• 2 small zucchini, thinly sliced
• 1 small yellow squash, thinly sliced
• 1/4 cup olive oil
• 1 tablespoon italian seasoning
• salt and ground black pepper to taste
• 1/2 pound farfalle (bow tie) pasta
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1/4 cup chicken stock
• 1/2 cup light cream
• 1/4 cup tomato sauce
• 1/2 cup shredded parmesan cheese
• 15 cherry tomatoes, halved

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 450 degrees f (230 degrees c).
• mix carrots, broccoli, onion, zucchini, and yellow squash in a large bowl; drizzle with olive oil. season with italian seasoning, salt, and black pepper. toss to evenly coat vegetables. spread coated vegetables on 2 baking sheets.
• roast vegetables in the preheated oven for 10 minutes. stir and continue roasting until tender, about 10 more minutes.
• bring a large pot of lightly salted water to a boil. cook farfalle at a boil, stirring occasionally, until cooked through yet firm to the bite, 10 to 12 minutes; drain and return farfalle to pot.
• heat butter in a small saucepan over medium heat; cook and stir garlic in the melted butter until fragrant, about 3 minutes. pour chicken stock into garlic mixture; bring to a boil. add light cream; reduce heat and simmer. stir tomato sauce and parmesan cheese into sauce.
• combine sauce, roasted vegetables, and cherry tomatoes with farfalle; toss well.

Fresh Summertime Bow-tie Ham Salad

Ingredients

• Servings: 8
• 1 (16 ounce) package bow-tie pasta
• 1 pound ham chunks
• 20 grape tomatoes, halved
• 1/2 cup diced yellow bell pepper
• 1/2 cup diced red bell pepper
• 1/2 cup diced orange bell pepper
• 6 green onions, chopped
• 2 tablespoons minced garlic
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon salt
• 1 1/2 cups mayonnaise
• 1/4 cup chopped fresh cilantro
• 1/2 cup shredded romano cheese

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 35 mins


• bring a large pot of lightly salted water to a boil. cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• toss ham chunks, tomatoes, yellow bell pepper, red bell pepper, orange bell pepper, green onions, garlic, black pepper, and salt together in a bowl.
• stir drained bow-tie pasta and mayonnaise into the ham mixture.
• sprinkle cilantro and romano cheese over the pasta mixture; stir to combine.
• chill at least 1 hour before serving.

Pesto Chicken Florentine

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 4 skinless, boneless chicken breast halves - cut into strips
• 2 cups fresh spinach leaves
• 1 (4.5 ounce) package dry alfredo sauce mix
• 2 tablespoons pesto
• 1 (8 ounce) package dry penne pasta
• 1 tablespoon grated romano cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
• meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
• in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
• add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.