Couscous With Olives And Sun-dried Tomato

Ingredients

• Servings: 4
• 1 1/4 cups vegetable broth
• 1 1/4 cups water
• 2 cups pearl (israeli) couscous
• 1 pinch salt
• 1 pinch ground black pepper
• 5 tablespoons olive oil, divided
• 1/2 cup pine nuts
• 4 cloves garlic, minced
• 1 shallot, minced
• 1/2 cup sliced black olives
• 1/3 cup sun-dried tomatoes packed in oil, drained and chopped
• 1 cup vegetable broth
• 1/4 cup chopped fresh flat-leaf parsley

Recipe

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


• bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
• heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. remove from heat.
• heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. slowly pour in 1 cup vegetable broth and bring mixture to a boil. reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
• transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

Leftover Turkey Soup (slow Cooker)

Ingredients

• Servings: 8
• 2 quarts chicken broth
• 1 turkey carcass, skin and meat removed
• 1 onion, quartered
• 2 carrots, halved lengthwise
• 3 celery stalks, halved lengthwise
• 2 bay leaves
• 1 cup chopped carrots
• 1/3 cup chopped celery
• 1/4 cup chopped onion
• 2 cups penne pasta
• 3 cups chopped cooked turkey
• 1 (10.75 ounce) can condensed cream of mushroom soup (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 hrs

Ready Time: 10 hrs 20 mins


• combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker.
• cook on high for 4 hours. carefully strain broth, discard solids, and transfer broth to a bowl. rinse slow cooker.
• pour broth back into slow cooker; add chopped carrots, chopped celery, and chopped onion.
• cook on low for 3 hours. add penne pasta to slow cooker; cook for 2 1/2 more hours.
• mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.

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.

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.

pea salad ii

Ingredients

• Servings: 6
• 1 cup macaroni
• 3 eggs
• 1/4 cup ranch-style salad dressing
• 1 teaspoon sugar
• 2 teaspoons vinegar
• salt to taste
• 1/4 teaspoon ground black pepper
• 2 cups frozen green peas, thawed
• 3 green onions, chopped
• 2 medium sweet pickles, chopped
• 2 stalks celery, chopped
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 1 hr 40 mins


• in a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• place eggs in a saucepan and cover completely with cold water. bring water to a boil. cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• whisk together the salad dressing, sugar, vinegar, salt and pepper.
• in a large bowl, combine the pasta, eggs, peas, green onion, pickles, celery and cheese. pour dressing over salad; mix well and chill before serving.

Quick Weekday Pasta

Ingredients

• Servings: 4
• 8 ounces uncooked rotini pasta
• 1 (10.75 ounce) can reduced fat cream of chicken soup
• 2 cups chopped frozen broccoli, thawed and drained
• 1 cup chopped cooked chicken
• 1/2 cup skim milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 cup shredded reduced-fat cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• 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 rotini, and return to a boil. cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. drain well in a colander set in the sink.
• preheat an oven to 375 degrees f (190 degrees c).
• in a bowl, mix soup, broccoli, chicken, and milk. season with garlic powder and pepper. transfer to a baking dish and top with cheddar cheese.
• cover and bake 20 minutes in the preheated oven. remove cover and continue baking 10 minutes, until bubbly.

scallop and bacon mac n' cheese

Ingredients

• Servings: 10
• 1 tablespoon olive oil, or as needed
• 1 pound bay scallops
• 1 (1 pound) package bacon
• 1 (16 ounce) package penne pasta
• 2 (10.75 ounce) cans condensed cheddar cheese soup
• 2 cups shredded cheddar cheese
• 1 1/4 cups milk
• 1 teaspoon garlic salt
• 2/3 cup bread crumbs
• 1/2 cup butter, melted
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• heat olive oil in a skillet over medium-high heat; saute scallops until golden brown and cooked through, 2 to 3 minutes per side. remove skillet from heat.
• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain bacon slices on paper towels; roughly crumble.
• bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. drain.
• mix cheddar cheese soup, cheddar cheese, milk, and garlic salt together in a bowl. add scallops, bacon, and pasta; mix well. pour pasta mixture into a 2 1/2-quart baking dish.
• stir bread crumbs and butter together in a bowl; sprinkle over pasta mixture.
• bake in the preheated oven until bubbling and topping is lightly browned, 25 to 30 minutes; season with salt and pepper.