One Pot Creamy Spinach and Tomato Pasta

I grew spinach in my garden over the winter and spring. I was constantly on the hunt for recipes to incorporate a little spinach. I found this recipe on CookingLight.com and unhealthified it by adding cream. :) You can also leave the cream out. It's an easy and versatile one pot dish. I've added basil and chicken and it's great that way too. The Cooking Light website has a video that I've linked above.

One Pot Creamy Spinach and Tomato Pasta
adapted from cookinglight.com
1 TBSP olive oil
1 cup chopped onion
6 garlic cloves, finely chopped
1 (14.5-ounce) can petite diced tomatoes, undrained
1 1/2 cups chicken broth
1/2 tsp dried oregano
8 ounces spaghetti or linguine
1/2 teaspoon salt
1/2-1 cup heavy whipping cream
10 ounces fresh spinach
1 ounce Parmesan cheese, grated (about 1/4 cup)

1. Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.
2. Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.
3. Add tomatoes, broth, and oregano. Bring to a boil. Add noodles; stir to submerge in liquid.
4. Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
5. Uncover; stir in salt. Add 1/2 cup whipping cream and stir until it thickens. Add 1/2 more if desired.
6. Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes. Sprinkle with cheese and serve.

My Note: Leave out whipping cream for a healthier dish.
Chef's Notes from Cooking Light 1: Swap out spaghetti for any short pasta shape, such as elbow macaroni, rotini, or shells. 2: Use fresh grape tomatoes instead, and add fresh herbs. 3: Try adding chopped skinless, boneless chicken thighs, ground beef, or ground turkey for a heartier dish.

Olive Garden Alfredo Sauce

I haven't posted a recipe in forever! It's time for Alfredo sauce! This recipe comes from the Olive Garden website. I love it! It's my new favorite. The reason why I love it is because it reheats well and doesn't separate. I took some pics the last time I made it and decided it was time to add it to the blog. This is enough sauce for about 12oz of pasta (I like to double it). Don't forget to salt and pepper to taste.

Olive Garden Alfredo Sauce

olivegarden.com
6 TBSPs butter
1 TBSP minced garlic
2 TBSPs flour
1 1/2 cups milk
1 1/2 cups heavy cream
1/2 cup Parmesan cheese, grated (buy the Frigo brick and grate it yourself)
1/2 cup Romano cheese, grated (or just double the Parmesan)
Salt and black pepper to taste
Fresh parsley for garnish

1. Saute the butter and garlic in a saucepan on medium heat. Cook for 1 minute, stirring occasionally.
2. Add the remaining ingredients to saucepan and stir occasionally until the sauce begins to simmer and thicken. Remove from heat.
3. Serve the Alfredo sauce over your favorite pasta, like fettuccine, linguine or bow tie.

 Note from Olive Garden: The key to making the best Alfredo sauce is quality ingredients like a good butter and freshly grated Parmesan cheese. Your Alfredo sauce will be as good as the ingredients you put into it.

Instant Pot Broccoli and Cheddar Pasta

I bought an Instant Pot a few months ago and have been collecting dinner recipes. Here's my first one! This can be a side or you can add chicken to make it a one pot meal. When I add chicken, I cook a couple of frozen chicken breasts on high pressure with 2 cups of water for 15 min. Then I remove them and use the pot for the pasta. You can even measure out the leftover water that the chicken cooked in, and use that too. Makes a lot! Feeds my family of 6 with leftovers.

Instant Pot Broccoli and Cheddar Pasta
adapted from adventuresofanurse.com
16oz pasta (I like penne, rotini, or farfalle)
4 cups water
1 16oz bag frozen broccoli
3 cups shredded cheddar cheese
1 cup milk OR half and half
1 tsp of salt
Pepper to taste

1. Place pasta and 4 cups of water in Instant Pot. Dump bag of frozen broccoli on top of pasta. Do not stir.
2. Turn pot on manual HIGH pressure for 4 minutes. After it has finished, do a quick release.
3. Turn pot to saute. Add in milk, cheese, salt and pepper. Stir until cheese is melted.

Add chopped cooked chicken if desired.

Baked Ziti

I've made some new friends in San Antonio that have new recipes for me to try! This baked ziti was delicious! I especially loved the layer of sour cream. I like the fresh taste of parsley so I added it to the recipe. It makes a huge pan pan full, so be ready for leftovers! Another option is to assemble it in 2 8x8 pans and freeze one for later.

Baked Ziti
adapted from bmrobertsrecipes.blogspot.com
1 lb. ziti or rigitoni pasta
1 1/2 cups onion, chopped
1 clove garlic, minced
½ lb. ground beef (season with salt, pepper, onion powder)
½ lb. ground italian sausage
2 (26 oz.) jars spaghetti sauce
2 TBSPs fresh parsley, chopped
8 slices provolone cheese
1 ½ cups sour cream
2 cups mozzarella cheese, shredded
2 TBSP grated Parmesan cheese
Chopped parsley for garnish (optional)

1. Cook pasta according to package directions.
2. In a large skillet, brown onion, garlic, ground beef and sausage over medium heat. Add spaghetti sauce and parsley, and simmer 15 minutes.
3. Preheat the oven to 350 degrees. Spray a deep 9x13in baking dish with non-stick cooking spray.
4. Layer as follows: ½ of pasta, ½ of sauce, provolone slices, sour cream, last ½ of pasta, 1 cup mozzarella, and last ½ of sauce. Top with grated Parmesan cheese and remaining 1 cup of mozzarella cheese.
5. Cover with foil and bake for 30 minutes or until cheeses are melted.

Layers

Slow Cooker Chicken Bacon Ranch Pasta

Slow cooker recipes are my favorite. It's so nice to prep dinner in the morning and have it ready when it's time to eat! In this recipe, you cook the chicken and sauce in the slow cooker, then cook your pasta separately and mix it together before serving. My kids love this meal!

Slow Cooker Chicken Bacon Ranch Pasta
adapted from familyfreshmeals.com
1 lb. chicken breasts
2-3 garlic cloves, minced
1 (1 oz) packet dry ranch dressing mix
1 (10.75 oz) can condensed cream of chicken soup
1 cup sour cream
½ tsp of pepper
½ cup water
8 oz. of spaghetti, cooked
 6 strips of bacon, cooked and diced
1/2 cup frozen peas, thawed
Salt and pepper to taste

1. Spray slow cooker with cooking spray; place chicken breasts in cooker.
2. In medium bowl, mix garlic, ranch, soup, sour cream, pepper, and water. Pour over top of chicken.
3. Cover; cook on low heat setting 6 hours or on high heat setting 3 to 4 hours.
4. When about 15 minutes are left, cook and drain spaghetti as directed on package.
5. Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti, cooked bacon, and peas. Salt and pepper to taste.

Creamy Tortellini and Sausage

Made this yummy one pot meal last week. Actually, I was a little busy when it was time to start dinner so my husband made it! He said he thinks it tasted better than normal because he made it himself and wondered if that's how I felt about my food. I told him yes. Haha. The tomatoes with the broth and cheeses make a great sauce. We used turkey sausage and Colby jack cheese, but there are lots of substitutions you could do. I added a little shredded Parmesan on mine and served it with a Caesar salad and these breadsticks. Next time I'm going to add a little pinch of red pepper flakes. 

Creamy Tortellini and Sausage
adapted from yellowblissroad.com
1 TBSP oil
½ cup diced onion
1 lb package of turkey kielbasa, sliced
1 cup chicken broth or water
20 oz. package of refrigerated tortellini
28 oz. can of whole tomatoes, cut in the can with kitchen scissors
Pinch of salt and pepper
2 TBSPs cream cheese
2 cups shredded colby jack cheese

1. Heat oil in a large skillet over medium heat, and cook onion until soft.
2. Add sausage and cook until browned.
3. Add chicken broth, tortellini, tomatoes, salt and pepper. Bring to a boil, stirring often.
4. Turn heat down to low, cover and simmer for about 15 minutes, or until pasta is cooked to al dente. 
5. Remove from heat and add cheeses. Cover and let stand for five minutes, then stir the melted cheeses until incorporated. Serve hot.

Artichoke, Chicken, and Spinach Lasagna

I'm moving in 10 days! Pretty soon I'll have a whole new kitchen to cook in! Before that happens, I need to get some things posted. I made this lasagna last week and LOVED it! Will definitely want to make it again, so here it is!

Artichoke, Chicken, and Spinach Lasagna
adapted from cinnamonspiceandeverythingnice.com
2 TBSPs olive oil
1/4 cup diced onion
4 cloves garlic, minced
1 lb. boneless chicken breasts, cut into cubes
1 tsp Italian seasoning
Salt and pepper
2 (14 ounce) cans artichoke hearts, well-drained and chopped
1 15 oz. container ricotta cheese
2 cups shredded mozzarella cheese, divided
1 beaten egg
1 TBSP fresh chopped parsley
3 cups fresh baby spinach leaves, stacked and cut into thin strips (stems removed)
9 lasagna noodles, cooked
Sauce
4 TBSPs butter
1/4 cup flour
2 cups milk
Dash of nutmeg
1/2 cup fresh grated Parmesan cheese
Salt and pepper

1. In a large skillet heat the olive oil over medium-low heat. Add the onion, garlic, chicken, Italian seasoning and season well with salt and pepper. Cook, stirring often until chicken is cooked through. Add artichokes and stir them into the chicken. Cook 3 minutes. Remove from heat and allow to cool.
2. In a large mixing bowl combine the ricotta, 1 1/2 cups of mozzarella, the egg and parsley. Add spinach strips and mix them into the ricotta mixture.
3. Make the sauce: In a large, heavy duty saucepan melt the butter over medium-low heat. Whisk in flour and cook 3 - 4 minutes, whisking often. Slowly whisk in milk, turn heat up and bring to a simmer. Maintain a simmer for 4 minutes, stirring often. Turn heat down to low and stir in nutmeg, Parmesan cheese and a pinch or two each of salt and pepper, continue stirring until cheese is melted. Remove from heat.
4. Assemble the lasagna: Preheat oven to 375 degrees F. Grease a 9 x 13-inch casserole dish. Add a very thin layer of sauce over bottom of the pan, then a layer of 3 noodles. Spread 1/2 the ricotta mixture evenly over the noodles, then top with 1/3 of the chicken mixture. Pour 1/3 of remaining sauce over the chicken as evenly as possible followed by another layer of noodles, and then the remaining 1/2 of ricotta, 1/3 of the chicken and 1/3 of the sauce. Cover with another layer of noodles followed by the remaining sauce, the remaining chicken mixture and the 1/2 cup mozzarella cheese. Bake 45 - 50 minutes until bubbly and hot in the middle. If the top starts to get too brown tent with aluminum foil. Allow to set 5 - 10 minutes before cutting into squares and serving.

Here's the order of layers in a list (easier for me to follow).
Tiny bit of sauce
3 noodles
1/2 of ricotta
1/3 of chicken
1/3 of sauce
3 noodles
1/2 ricotta
1/3 chicken
1/3 sauce
3 noodles
rest of sauce
rest of chicken
1/2 cup cheese

Slow Cooker Lasagna

This is the answer to all of your summer lasagna woes! It's going to be in the 80s for the next week, which might not seem hot, but it will also be in the 80s in my house, which is sometimes uncomfortable. The last thing I want to do is turn on the oven and bake myself. Slow cooker is the way to go! Make sure you use a good flavorful sauce for this lasagna. Next time I might add some chopped spinach to the cheese layer.

Slow Cooker Lasagna
adapted from kraftrecipes.com
1 lb. ground beef or ground turkey
1 jar (24 oz.) of your favorite spaghetti sauce
1 cup water
1 container (15 oz.) ricotta cheese
2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
1 egg
2 TBSPs chopped fresh parsley
6 lasagna noodles, uncooked

1. Brown meat in large skillet; drain. Stir in spaghetti sauce and water.
2. In a bowl, mix ricotta, 1-1/2 cups mozzarella, 2 TBSPs Parmesan, egg and parsley.
3. Spoon 1 cup meat sauce into slow cooker; top with layers of half of the noodles (broken to fit) and half of the cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles (broken to fit), cheese mixture and meat sauce.
4. Cover with lid. Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

Oops, phone pics are a little blurry. This is the finished lasagna ready to top with the final bit of cheese.

Cheese is melted and it's ready to serve.

Spaghetti Skillet Dinner

I love when I can make a meal and only dirty one pan! No precooking the noodles for this spaghetti dinner, because it all cooks all together in one skillet. Believe it or not, this recipe comes to you from the back of my pasta box! I used Italian sausage and got to have a nice conversation with my kids about the strange taste of fennel. The canned tomatoes make for an easy sauce and of course everything is better with a little cheese. :)

Spaghetti Skillet Dinner
8 oz thin spaghetti, broken in half
16 oz Italian sausage or ground beef
1/2 - 3/4 cup diced onion
14.5 oz can Italian Style diced tomatoes
8 oz can Italian Style tomato sauce
1 1/2 cups water
1/2 to 1 cup shredded cheddar cheese

1. Brown sausage and onions in a large skillet over medium heat. Drain grease. Add diced tomatoes, tomato sauce, and water.
2. Bring to a boil. Reduce heat, and simmer 15 minutes.
3. Bring back to a boil. Stir in uncooked pasta, mixing well.
4. Cover and simmer 20 minutes, stirring often to separate pasta.
5. Sprinkle with cheese and serve immediately. Refrigerate leftovers.
Serves 4-6

Spicy Smoked Sausage Alfredo Bake

This is a Pinterest find that was on my dinner radar, and I finally made it this week. We started eating and my 11 year old immediately said, "This is going to be my birthday dinner!" It was very easy to make, and you can do a lot of different things with it, like add veggies or use a different protein. Since this was my first time trying the recipe, I followed the directions exactly and used turkey sausage. I had a hard time deciding on what sausage to buy, and went with the healthy option. :) The cayenne in the sauce is definitely noticeable, but next time, I think I will try a spicy sausage. My husband also suggested the addition of bacon on top, so I'll try that next time as well and post an update. UPDATE: Bacon is amazing, but I'm sure we all knew that. :)

Spicy Smoked Sausage Alfredo Bake
adapted from letsdishrecipes.com
16 oz dry pasta
3 TBSPs butter
2-3 cloves garlic, minced
3 TBSPs flour
1 cup chicken broth
2 cups half and half
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp red pepper flakes
1/2 cup Parmesan cheese
2 cups mozzarella cheese, divided
1-2 TBSPs chopped fresh parsley
1 pkg (12 oz) fully cooked smoked sausage, any variety
3 slices, cooked crumbled bacon (optional)

1. Cook pasta according to package directions until just al dente; drain.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Stir in flour.
3. Whisk in chicken broth until smooth, then stir in half and half.
4. Add salt, pepper, cayenne, and red pepper flakes and simmer until sauce is thickened, about 5 minutes.
5. Stir in Parmesan cheese and 1 cup of mozzarella until cheeses are melted and smooth.
6. Slice sausage into 1/4 inch pieces and add to the sauce, along with the chopped parsley and cooked pasta. Season with additional salt and pepper if needed.
7. Preheat broiler. Pour the pasta mixture into a lightly greased, 9x13 inch baking dish. Top with remaining mozzarella cheese, and bacon (if desired).
8. Broil for 2-3 minutes, or until cheese is bubbly and golden.

Spicy Peanut Butter Noodles

My sister has been trying to get me to make this for ages. I haven't had much luck with Asian flavored noodles. I don't really like fish or oyster sauce, and I hadn't found any recipes I am partial to. I loved this one! I made it spicy with 1 1/2 tsps of Sriracha sauce, and it was pretty hot! My kids would have probably preferred a little less kick. If you don't want to buy a whole bottle of Sriracha sauce for this recipe, (the bottles are big) you could substitute some crushed red pepper flakes, but I really liked the flavor of the sauce. This would also be great with the addition of chicken or tofu.

Spicy Peanut Butter Noodles

adapted from allrecipes.com
8 ounces linguine noodles
1/2 cup chicken broth
1 1/2 TBSPs minced fresh ginger root
3 TBSPs soy sauce
3 TBSPs peanut butter
1 1/2 TBSPs honey
1 - 2 tsps hot chili sauce, like Sriracha sauce
3 cloves garlic, minced
1/4 cup chopped green onions
1/4 cup chopped peanuts

1.Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
2. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili sauce, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.
Serves 4

Chicken Caesar Pasta Salad

It's starting to get warm! We've already had a few days in the 70s, and if I use my oven on those days, we bake too! I found another great summer main dish salad that we really enjoyed. This is a spin on a chicken Caesar salad with the addition of pasta and cheese to make it a meal. To really keep the heat out of your house, you could even grill the chicken outside. If you are feeling extra healthy add some veggies like cucumber or tomato.

Chicken Caesar Pasta Salad
adapted from yoga chef
1/2 cup plus 2 TBSPs Caesar salad dressing, divided (we like Kraft)
4 boneless, skinless, chicken breast halves
1 1/2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded (shredding a brick is best)
6 oz penne pasta, cooked, rinsed with cold water, and drained
3 cups chopped romaine lettuce
1/2 cup croutons
Pepper to taste

1. Brush the 2 TBSPs of dressing onto both sides of the chicken breasts. Cook in a skillet or grill pan over medium heat for 4-5 minutes per side or until chicken is no longer pink in center. Remove from pan and let cool 15 minutes. Cut into chunks.
2. Combine cheeses in a small bowl and set aside.
2. Combine pasta and remaining 1/2 cup Caesar dressing in a large bowl. Add chicken and 1 1/2 cups of cheese mixture; toss well. Add lettuce, toss, and transfer to serving plates. Top with remaining cheese, croutons, and pepper.

Serves 6

Creamy Tomato Tortellini Soup

I like tasty recipes that take shortcuts. This soup uses canned tomato soup, but with all the additions, you would never guess...well at least my husband didn't. :) The original recipe used refrigerated tortellini, but frozen is cheaper so I used that instead. I got a "This is quite tasty!", which means I will make it again. This was actually the first time I had ever used sundried tomatoes. I bought a little bag of them that I found near the canned tomatoes, chopped them up, and still have enough left to make this again.

Creamy Tomato Tortellini Soup
adapted from mrsschwartzkitchen.blogspot.com 
2 cloves of garlic, minced
2 tablespoons olive oil
2 cans (10-3/4 ounces each) condensed tomato soup
1 1/2 cups milk
2 cups half-and-half
2 cups chicken broth
1/2 cup chopped sun-dried tomatoes or two TBSPs sundried tomato paste
1 tsp onion powder
2 tsps Italian seasoning
1/2 tsp salt
1 19oz pkg frozen tortellini
1/2 cup shredded Parmesan cheese 

1. Sauté garlic with the olive oil in a large stock pot until golden brown. Be sure to keep an eye on it so it doesn't get too brown or burnt.
2. Add tomato soup, milk, half and half, chicken broth, sundried tomato and spices. Bring to a simmer. Once simmering, drop noodles into the soup. Cook according to the package directions.
3. After noodles are cooked, ladle into bowls and top with Parmesan cheese.

Lemon Angel Hair with Chicken and Spinach

This recipe has lots of lemon flavor! It fed my family of 6 with just a tiny bit leftover. The original recipe calls for angel hair pasta, but you could actually use any type of pasta that you like. I used the perfect chicken recipe for the chicken in this dish, and I think that it added a lot to the flavor. You get tart lemon, creamy sauce, and salty chicken and it all tastes amazing together. Also, the spinach makes it healthy, right? :)

Lemon Angel Hair with Chicken and Spinach
adapted from therecipecrayonbox.blogspot
1/2 lb angel hair pasta
4 cloves of garlic
1/2 tsp crushed red pepper flakes
1 1/2-2 cups cooked chopped chicken (or Perfect Chicken)
2 lemons, zested and juiced
3/4 cup half-and-half
1 cup Parmesan, shredded (divided)
1 cup baby spinach, stems removed
3 TBSPs extra virgin olive oil

1. Bring a pot of water to a boil. Salt the water well, cook pasta according to package directions. Reserve 1/4 cup pasta water.
2. While pasta is cooking, heat a large skillet over low heat. Add oil, garlic, and crushed red pepper. Cook until the oil sizzles (about 7-10 minutes). Add lemon juice, half-and-half, and 1/4 cup of pasta water to the garlic oil mixture. Raise the heat to medium and heat until the sauce begins to bubble.
3. Add the pasta, zest, and 1/2 cup Parmesan to the cream sauce. Toss for a minute or two. Add chicken and spinach, and toss until well distributed. Top with remaining cheese.

Creamy Bacon Ranch Pasta Salad

I made this pasta salad for a 4th of July BBQ. I wanted to make a pasta salad that had things in it my kids like. I thought of it kinda like a variation of a BLT, without the L. You could use any shape of pasta you like. I used salad macaroni noodles. If it has soaked up too much of the sauce and seems kinda dry when you're ready to serve it, add a little milk and stir it in.

Creamy Bacon Ranch Pasta Salad
adapted from allrecipes.com
12oz. of pasta, cooked, drained, and rinsed with cool water
1 1/2 cups cucumber, peeled and chopped
1 1/2 cups tomato, chopped
1 1/2 cups cheddar cheese, cubed
8 slices of bacon, cooked and crumbled
1 cup mayo
1 (1oz.) pkg ranch dressing mix
1/4 tsp garlic powder
Pepper to taste
1/2 cup milk

In a large bowl, mix bacon, mayo, ranch dressing mix, garlic powder, and pepper. Stir in milk until smooth. Place pasta, cucumber, tomato, and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

Variation - Substitute mayo ranch sauce for 1 container Marzetti Ranch Dip.

Creamy Garlic Pasta

Here's another Pinterest meal that I tried recently. It was very tasty! I like that you cook this all in one pan instead of making a sauce and cooking the pasta separate. Less dishes!! Serve it immediately, because sauce absorbs fast and then it isn't as creamy.

Creamy Garlic Pasta

adapted from thecheesepusher.tumblr.com
2 tsp olive oil
3 cloves garlic, minced
2 TBSP butter
¼ tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti
1 cup parmesan cheese, shredded
¾ cup heavy cream
2 TBSP chopped fresh parsley

1. In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.
2. Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.
Serves 6

Tip: Pay attention to the liquid as the pasta is cooking. If it starts to get low, turn the heat down a little.

Spinach Salad with Pasta & Teriyaki Chicken

I had to hurry and add this salad recipe before fall is here! We ate this for dinner many times over the summer. It's a very filling salad because it has pasta and chicken. I've been using a few different recipes when I make this, so I kinda make it a little different every time. This is how I like it best, but it's easy to adjust the salad ingredients to taste. Sometimes I don't add the parsley, sesame seeds, or Parmesan, and it's still great. I originally got this recipe from a friend and combined with this recipe here, I tweaked them to make it how I wanted. Make sure you serve it immediately after adding the dressing so the spinach isn't soggy. Sometimes I like to mix everything except the spinach, dish it up for my kids, and then stir in their spinach, because it won't be the same the next day, and I HATE to have soggy leftover salad that you can't save. It makes a bunch, so don't make that mistake like I have!

Spinach Salad with Pasta & Teriyaki Chicken
Dressing
1/2 cup canola oil
1/3 cup bottled teriyaki sauce
2 TBSPs rice vinegar
2 TBSPs cider vinegar
3 TBSPs sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Salad
8 oz bow tie pasta, cooked, drained, and cooled
2 cups cooked chicken, tossed with 2-3 TBSPs teriyaki sauce
1/2 bag fresh spinach (about 5 ounces)
3/4 cup craisins
1 (11 oz.) can mandarin oranges, drained
1/4 cup chopped fresh parsley
2 green onions, thinly sliced
2 TBSPs sesame seeds, toasted
3/4 cup. honey roasted peanuts
Fresh Parmesan (optional)

1. Combine dressing ingredients in a bowl and whisk until well blended.
2. Mix about 1/2 cup of the dressing with the cooked pasta in a large bowl and marinate for at least one hour.
3. Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.
Makes 4-6 large servings

This is it minus the sesame seeds and Parmesan.

Creamy Ham and Broccoli Bake

This is another dish that I made this week with my leftover Easter ham. It's a version of this Chicken Alfredo Pasta Bake. We loved it! My kids even ate the broccoli because I told them that it was in cheesy sauce. I'll definitely be making this again. It was especially great because I used brown sugar glazed ham leftovers. :)

Creamy Ham and Broccoli Bake
2 (15 oz) jars Alfredo sauce (Bertoli is the best)
1 jar of milk (15oz)
1 jar of water, plus 1 cup water (23oz)
2 cups chopped ham
3 cups of fresh broccoli florets, steamed until just tender
2 tsps salt
1 tsp black pepper
1 lb. uncooked Rotini pasta
Parmesan cheese (optional)

1. Preheat oven to 350F. Lightly spray large baking dish or 9x13 pan with cooking spray.
2. In large bowl mix both jars of alfredo. Add jar of milk, jar of water plus additional 1 cup water. (Shake the fluids in jar to get all of sauce left behind.) Stir well.
3. Add ham, broccoli, salt, and pepper; stir. Last, add the pasta. Stir well. Pour mixture into baking dish. Spread out and level the top so pasta sticking up won't be burned while cooking. (I press it down with a slotted pancake turner to bring the liquid to the top.)
4. Leave uncovered, place in oven. Cook for 1 hour or until pasta is soft and it is bubbling hot.
5. Remove from oven and let sit 10 minutes.(Sauce will be really runny if you don't do this.) Top with Parmesan cheese if desired.

Chicken Alfredo Pasta Bake

I love it when I find a yummy and easy new dinner recipe! A friend of mine brought this dish to a get together and she emailed me the recipe. I made one little addition of sundried tomato pesto. Since this recipe calls for 2 jars of Alfredo sauce, you can mix up the flavors to find a combination you like. I use Bertolli Alfredo because it has the Best Taste Award seal on it. I made this for for some of my husband's family this week and was asked to post the recipe, so here it is!

Chicken Alfredo Pasta Bake
adapted from a Melissa Bell recipe
2 (15 oz) jars Alfredo sauce
1 jar of milk (15oz)
1 jar of water, plus 1 cup water (23oz)
1/2 cup sundried tomato pesto
1 1/2 - 2 cups cooked, chopped, chicken
1 can sliced mushrooms, drained and chopped (We're not mushroom fans, so I leave these out.)
2 tsps salt
1 tsp black pepper
1 lb. uncooked Rotini pasta

1. Preheat oven to 350F. Lightly spray large baking dish or 9x13 pan with cooking spray.
2. In large bowl mix both jars of alfredo. Add jar of milk, jar of water plus additional 1 cup water. (Shake the fluids in jar to get all of sauce left behind.) Stir well.
3. Add pesto, chicken, mushrooms, salt, and pepper; stir. Last, add the pasta. Stir well. Pour mixture into baking dish. Spread out and level the top so pasta sticking up won't be burned while cooking. (I press it down with a slotted pancake turner to bring the liquid to the top.)
4. Leave uncovered, place in oven. Cook for 1 hour or until pasta is soft and it is bubbling hot.

Variations: add 1-2 tsp of red pepper flakes
                use 1 lb of diced italian sausage instead of chicken
                add 1 cup chopped fresh broccoli.

Beef and Cheese Manicotti

So, this is my third manicotti recipe I've posted, but what can I say...I love cheese stuffed pasta! This version is more substantial, with a filling consisting mostly of ground beef. Another fabulous find to add to my collection!

Beef and Cheese Manicotti
Giada De Laurentiis
4 tsps olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 TBSPs chopped fresh Italian parsley leaves
2 garlic cloves, minced
1 24oz. jar of marinara sauce
2 TBSPs, cut into pieces

1. Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
2. Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
3. Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
4. Preheat the oven to 350 degrees F.
5. Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
6. Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.