Looking in our cupboard.. I noticed that we have lots and I mean lots of pasta. A craving for pasta salad came over me. We had tuna/ mac salad earlier this month chicken/mac last month so … I threw a few things together and came up with a very good combo.
500 grams 17.6 oz. pasta (I used an organic Gemelli from Costco. The reason for so much pasta)
1 cup Italian dressing
1 Tbs McCormick’s salad supreme seasoning
1/2 can olives (black)
1/2 red,yellow and orange bell peppers
30 slices of dry italian salami
1/2 lb frozen california veggie medley (broccoli, cauliflower, carrots)
1 Tbs of garlic
Cook pasta as directed. drain,rinse and let cool
thaw the frozen medley
Chop all ingredients to your desired thickness.
mix italian dressing and salad seasoning in a bowl
toss all ingredients together and chill.
Serve alone or with lunch or dinner.. Or eat as an unconventional breakie. LOL 😀
Last night we had lasagna. That pan of cheese, meat and pasta. YUM! Over the course of years I have come across several ways to make it. Let’s break it down.
The noodles – I like my noodles pre-cooked, rinsed and cooled prior to assembly.
The sauce – My personal favorite, and controversial, “sauce” is canned tomato soup. I know WTH! Try it! 😀
Meat or no meat – I choose sausage (bulk or cut up links) and/or ground beef (in that order). The ground meat must be thoroughly seasoned in the tomato soup version. Sausage is best as it will add its flavors to the “sauce”.
The cheese -I like the combo of cottage cheese and mozzarella cheeses.
And most importantly…
Cold or heated – A lasagna worth eating is worth eating cold.
How do you like yours assembled? Let us know!
two large chicken breasts, sauteed or grilled, seasoned with whatever you want. I used Pappy’s seasoning. Cut into cubes.
half of a medium red onion, diced
half of a medium green bell pepper, diced
one stalk of celery, diced
one 15 oz can corn niblets, drained
one 15 oz can black beans, drained
1 8 oz container cherry tomatoes, halved
one lb elbow macaroni, cooked and drained
one cup low fat mayo
1/4 – 1/2 cup bbq sauce of your choice… i used Winger’s Amazing Sauce
1/2 tsp chipotle powder
juice from one lime
combine all ingredients and allow to chill at least one hour. Adjust seasonings to taste.
I kind of threw this together after after looking at a few similar recipes that did not include pasta. It turned out wonderful!
3 tbs butter
1/2 red bell pepper
2 tbsp. flour
1/2 c half and half
1/2 c milk
8 oz bag shredded cheese
1/2 c sour cream
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground nutmeg
1 lb rotini pasta
8 oz cubed or julienned ham
extra cheese for sprinkling
1. Melt butter in sauce pan.
2. Saute 1/2 onion and 1/2 red pepper in the butter.
3. Stir in two tablespoons of flour
4. When that has thickened, add one cup of half and half and one cup of milk, and an 8 oz bag of shredded cheese of your choice. I used sharp cheddar. Add 1/4 – 1/2 cup sour cream.
5. Add 1/2 tsp of salt, 1/2 tsp black pepper and 1/2 tsp nutmeg.
6. When this mixture is thickened, turn off heat…
7 Meanwhile…. heat up a large sauce pan of water and cook one lb of the pasta of your choice. I used Rotini.
8. Drain pasta when finished and place into 13 x 9 pan which has been sprayed with cooking spray.
9. Pour and stir sauce into pasta, add 8 oz. of cubed or julienned ham
10 . Sprinkle as much cheese as you want on top and bake at 350 for about a half an hour.
Good for when you are craving some comfort food!
Its really yummy and of course you do not have to add the ham if you prefer vegetarian meal.