Jacked-up Tuna

Ingredients

• Servings: 4
• 1 (8 ounce) package uncooked egg noodles
• 1 (15 ounce) can peas, drained
• 1 (6 ounce) can tuna, drained and flaked
• 1/2 cup sour cream
• 1/4 cup milk
• garlic powder to taste
• salt and pepper to taste

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 the egg noodles, and cook until tender, about 6 minutes. drain.
• while the noodles are cooking, mix together the sour cream, milk, garlic and salt; taste and adjust seasoning if desired. stir into drained noodles along with peas and tuna. heat through over low heat, and serve.

Farfalle Festival

Ingredients

• Servings: 2
• 10 ounces farfalle (bow tie) pasta
• 4 slices bacon, diced
• 1 tablespoon butter
• 2 tablespoons diced red onion
• 1 teaspoon chopped garlic
• 1/4 cup diced roma tomatoes
• 1 cooked chicken breast, thinly sliced
• 1 pinch ground black pepper
• 1 pinch garlic salt
• 1 pinch salt
• 2 tablespoons heavy cream
• 2 tablespoons grated asiago cheese
• 1/3 cup alfredo sauce

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. stir in the bow tie pasta and return to a boil. cook, uncovered, stirring occasionally, until the pasta is cooked through but still firm to the bite, about 12 minutes. drain.
• meanwhile, cook the bacon in a skillet over medium heat until nearly crisp, about 5 minutes. remove the bacon and wipe out the skillet with a paper towel.
• melt the butter in the same skillet over medium heat. return the bacon to the skillet, and stir in the red onion, garlic, roma tomatoes, chicken, black pepper, garlic salt, and salt. cook and stir until the bacon is crisp and onions are translucent. stir in the cream and asiago cheese, and cook until the liquid is reduced by half, about 3 minutes.
• stir in the alfredo sauce and the cooked pasta. remove from heat, and allow to cool slightly before serving.

Thai Peanut Dip

Ingredients

• Servings: 1
• 1/4 cup creamy peanut butter
• 3 cloves garlic, minced
• 1/4 cup brown sugar
• 1/4 cup mayonnaise
• 1/4 cup soy sauce
• 2 tablespoons fresh lemon juice

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• stir together peanut butter, garlic, brown sugar, mayonnaise, soy sauce, and lemon juice until smooth. refrigerate 2 hours before serving.

artichoke spinach lasagna

Ingredients

• Servings: 8
• cooking spray
• 9 uncooked lasagna noodles
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 (14.5 ounce) can vegetable broth
• 1 tablespoon chopped fresh rosemary
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
• 1 (28 ounce) jar tomato pasta sauce
• 3 cups shredded mozzarella cheese, divided
• 1 (4 ounce) package herb and garlic feta, crumbled

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13 inch baking dish with cooking spray.
• bring a large pot of lightly salted water to a boil. add noodles and cook for 8 to 10 minutes or until al dente; drain.
• spray a large skillet with cooking spray and heat on medium-high. saute onion and garlic for 3 minutes, or until onion is tender-crisp. stir in broth and rosemary; bring to a boil. stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. stir in pasta sauce.
• spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. sprinkle 3/4 cup mozzarella cheese over noodles. repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. sprinkle crumbled feta on top.
• bake, covered, for 40 minutes. uncover, and bake 15 minutes more, or until hot and bubbly. let stand 10 minutes before cutting.

mushroom pesto

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 pound mixed fresh mushrooms (such as cremini, button, oyster, and portobello), quartered
• 1 shallot, chopped
• 1 cup toasted pine nuts
• 1/4 cup extra-virgin olive oil
• 1/4 cup vegetable broth
• 3 cloves garlic, chopped
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup parmesan cheese, grated

Recipe

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


• melt butter in a saucepan over medium heat. cook and stir mushrooms and shallot in melted butter until the mushrooms are lightly browned and soft, 5 to 7 minutes. remove saucepan from heat and set aside to cool for 10 minutes.
• transfer cooled mushroom mixture to a blender; add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. pulse blender a few times before blending until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed; scrape into a mixing bowl. stir parmesan cheese through the blended mixture.

quick antipasto pasta salad

Ingredients

• Servings: 12
• vinaigrette:
• 3/4 cup extra virgin olive oil
• 2/3 cup red vinegar
• 1 clove garlic, chopped
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• salad:
• 1 (16 ounce) package fusilli pasta
• 1 1/2 cups thinly sliced fresh basil
• 1/2 cup thinly sliced genoa salami
• 1/2 cup thinly sliced pepperoni
• 1 (6.5 ounce) jar marinated artichoke hearts, drained and quartered
• 1/4 cup thinly sliced provolone cheese
• 1/4 cup grated asiago cheese
• 3 tablespoons chopped olives
• 3 tablespoons sliced roasted red peppers
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt

Recipe

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


• whisk olive oil, vinegar, garlic, dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in a bowl.
• bring a large pot of lightly salted water to a boil. cook fusilli in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. drain.
• mix fusilli, basil, salami, pepperoni, artichoke hearts, provolone cheese, asiago cheese, olives, roasted red peppers, 1/2 teaspoon black pepper, and 1/4 teaspoon salt in a large bowl; drizzle vinaigrette over salad. toss to evenly coat.

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.