Ingredients: (Recipe Home Page)
1 pkg. (14 oz) Mac & Cheese Dinner
1 lb. ground beef
1 pkg. (1 1/4 oz.) Taco Seasoning Mix
3/4 cup water
3/4 cup Sour Cream
1 1/2 cup Cheddar Cheese
1 cup Thick 'N Chunky Salsa
-Preheat oven to 400 degrees. Prepare Dinner as directed on package. While macaroni is cooking, brown meat, drain. Add taco seasoning mix and water to the meat; simmer 5 minutes.
-Stir sour cream into prepared Dinner. Spoon half of the Dinner mixture into 8- inch square baking dish; top with layers of the meat mixture, 1 cup of the cheese and remaining Dinner mixture. Cover.
-Bake 15 min. Top with salsa and remaining 1/2 cup cheese. Bake, uncovered, an additional 5 min. or until cheese is melted.
12 oz. onion and garlic flavored chicken sausage cut into 1/2 inch thick half moons
1 pint grape tomatoes, halved
3 Tbsp. red wine vinegar
1 tsp. canola oil
3/4 tsp. dried oregano
8 oz orzo
8 oz. green beans, trimmed and cut in half
1/2 cdup crumbled feta cheese
1 Tbsp. fresh copped parsley
2 tsp. olive oil
-Heat a large nonstick skillet over medium high heat. Add sausage to skillet and cook, stirring occasionally, for 5 minutes. Add tomatoes, 1 Tbsp. of the vinegar, canola oil and 1/2 tsp. of the oregano to pan; cook 2 minutes. Place sausage mixture in a large serving bowl.
-Meanwhile, bring large pot of salted water to a boil. Cook orzo according to package directions. Add green beans to pasta pot for final 5 minutes of cooking time. Drain and rinse under cold water.
-Place pasta mixture in serving bowl with sausage mixture and add remaining 2 Tbsp. vinegar, 1/4 tsp. oregano, the feta, parsley and olive oil. Stir to combine; serve.
1 lb. grape or cherry tomatoes, halved
4 oz. bocconini (about 12 small mozzarella balls), halved
1/2 cup torn fresh basil
1/4 cup red wine vinegar
1 1/2 Tbsp. extra virgin olive oil
1/2 lb. rigatoni, preferably whole wheat
1 cup shredded cooked chicken breast
-Mix together tomatoes, bocconcini, basil, vinegar, and oil in serving bowl. let stand 10 minutes.
-Cook pasta per package directions until al dente while tomatoes stand. Drain. Add hot pasta and chicken to tomato mixture, stirring to coat well. Season with salt and pepper to taste. Top with fresh basil leaves, if desired.
2 tbsp. whole milk
3/4 cup Italian seasoned bread crumbs
1/2 tsp salt (optional)
2 cups uncooked penne pasta
1/4 cup butter, cubed
1 large onion, chopped
1/4 cup all purpose flour
1 can (14 1/2 oz) reduced sodium chicken broth
3 cups cubed rotisserie chicken
1 jar (7 1/2 oz.) marinated quartered artichoke hearts, drained
1 cup (4 oz. ) crumbled feta cheese
1/2 cup chopped oil-packed sun-dried tomatoes
1/3 cup sliced pitted Greek olives
2 Tbsp. minced fresh parsley
-Cook pasta according to package directions.
-Meanwhile, in a large ovenproof skillet, melt butter. Add onion; saute until tender. Stir in flour until blended; gradually add broth.
-Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, artichoke hearts, cheese, tomatoes and olives.
-Drain pasta, stir into th pan. Broil 3-4 inches from the heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley.
2 cups Thai jasmine-scented white rice
2 cups coconut milk
1 3/4 cup water
2 heaping Tbsp. dry shredded unsweetened coconut (baking type)
1/2 tsp. salt
1/2 tsp. coconut oil, or other vegetable oil
Optional: 1-2 Tbsp. toasted coconut for garnish (instructions below)
To toast coconut: place 1 Tbsp. dry shredded coconut in a frying pan over medium-high heat and stir (dry fry) until light golden brown
-Rub oil over the bottom of a deep sided pot. You will also need a tight fitting lid
-Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium high to high heat. Stir occasionally to keep rice from stifcking to the bottom of the pot and burning.
-Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk water is gone, go on to the next step
-replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat. Tip: Your coconut rice will stay warm this way for up to 1 hour or more, great for when your expecting company
-When ready to serve, remove the lid and fluff ricce with a fork or chopsticks. Taste rice for salt, add a little more if needed.
Artichoke, Spinach, and Feta Stuffed Shells
1 tsp. dried oregano
1/4 cup chopped pepperoncini peppers
1 (28 oz) can fire-roasted crushed tomatoes
with added puree
1 (8 oz) can no-salt-added tomato sauce
1 cup (4 oz) shredded provolone cheese,
1 cup (4 oz) crumbled feta cheese
1/2 cup (4 oz) fat-free cream cheese, softened
1/4 tsp.freshly ground black pepper
1 (9 oz) package frozen artichoke hearts,
thawed and chopped
1/2 (10 oz) package frozen chopped
spinach, thawed, drained, and squeezed dry
2 garlic cloves, minced
20 cooked jumbo shell pasta (about
8 oz uncooked pasta)
|-Preheat oven to 375 |
-Combine first 4 ingredients in a medium saucepan. Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally. Remove from heat; set aside
-Combine 1/2 cup provolone and the next 6 ingredients (through garlic) in a medium bowl. Spoon or pipe about 1 1/2 Tbsp. cheese mixture into each pasta shell; place stuffed shells in a 13 x 9 inch baking dish coated with cooking spray. Spoon tomato mixture over shells; sprinkle with remaining 1/2 cup provolone. Bake at 375 for 25 minutes or until thoroughly heated and cheese melts.
*To fill shells, simply spoon the cheese mixture into a heavy-duty zip-top plastic bag; squeeze out the air, Snip a one-inch hole in one corner of the bag, and pipe the filling into the shells.
Yields: 5 servings (serving size: 4 stuffed shells).
Recipe from: http://wwwcookinglight.com/
Penne with Pistachios, Asparagus, and Cream
1/3 cup toasted pistachio
1 lb thin asparagus, cut
1 large clove garlic, peeled
and halved lengthwise
1/4 tsp ground white pepper
1/3 cup dry white wine
1 cup half and half
1/4 cup heavey cream
1 1/2 tsp sea or kosher salt
1 lb dry penne pasta
1/2 cup freshly grated
Parmigiano - Reggiano cheese
1/4 unsalted butter
| -Preheat oven to 350 |
-Toast the nuts on a baking sheet or 5-7 minutes, cool, chop, set aside.
-Saute Garlic in butter in a saute pan over medium heat, pressing the garlic with a wooden spoon to release its flavor. When the edges start to brown, remove and discard garlic.
-Add the asparagus and pepper. Increase heat to high and pour in the wine, stirring for at least 1 minute. Reduce heat to medium.
-Pour the half and half and cream over asparagus mixture and simmer about 2 minutes. Season with salt, keep warm while boiling the pasta.
-Prepare penne (in asparagus water) according to package directions, drain and return to the pot. Combine asparagus sauce with pasta, stirring over low heat. Add cheese, stirring until it metls, transfer to a platter.
-Garnish with pistachio nuts andserve immediately.
This recipe is from http://www.cuisineathome.com/
1 package (9 oz) gnocchi (dry pasta section), or cheese tortellini pasta
2 tsp. olive oil
1/4 cup onion, minced
2 tsp. minced garlic
1 package (8oz) velveeta
1/2 cup low fat milk
1/4 tsp. hot sauce
Fresh thyme sprigs
-Prepare gnocchi according to package directions.
-In a saucepan, heat oil over medium heat. Cook onion and garlic in hot oil about 2 minutes or until onion is tender. Add the Velveeta, milk, and hot sauce. Cook and stir about 4 minutes more or until sauce is smooth and cheese has completely melted.
-Add cooked gnocci to sauce; gently fold to coat. Transfer gnocchi and sauce to 4 bowls. Garnish each with thyme sprigs.
Recipe from: Sandra Lee Semi-Homemade