02-23-10
Taco Pasta Toss
Makes 4 Servings
Ingredients:
Directions:
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.
- While the pasta is working, in a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the beef and cook until browned, about 5 minutes. Add three-quarters of the onion, the jalapeño, garlic, chili powder, coriander and cumin; season with salt and pepper. Cook until the onion is softened, 6 to 7 minutes. Stir in the tomato paste for 1 minute, then stir in the beer.
- Add the sauce to the pasta and toss. Spoon into a serving dish, top with the cheese and tent with foil to melt the cheese, about 1 minute. Top with the remaining onion, the tomatoes and lettuce— just like tacos!
02-15-10
Pasta with Creamy Pumpkin Sauce
Makes 8 Servings
Ingredients:1 pkg.(16 oz.) penne pasta 1 pkg.
(8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1 cup canned pumpkin
1/2 tsp. ground red pepper(cayenne)
ground nutmeg to taste
Directions:
COOK pasta as directed on package.
MEANWHILE, cook cream cheese, Parmesan, butter and milk in large saucepan on low heat until cream cheese is melted, stirring frequently. Add pumpkin and seasonings; stir. Cook until heated through, stirring occasionally.
DRAIN pasta; place in large bowl. Add cream cheese sauce; toss to coat.
Special Extra: Add 2 cups sliced zucchini to the boiling water the last 3 min. of the pasta cooking time.
NUTRITION INFORMATION: Per serving: 460 calories; 25 g fat; 2 g fiber; 45 g carbohydrates
02-15-10
Penne with Lemon and Root Vegetables
Makes 4 Servings
Ingredients:
1 tablespoon extra-virgin olive oil
5 cups 2×1/2×1/2-inch sticks peeled assorted root vegetables (such as parsnips, carrots, celery root, and golden beets)
2 large garlic cloves, peeled
2 celery stalks, cut crosswise into 1/2-inch-wide pieces, plus 6 tablespoons chopped celery leaves, divided
8 ounces penne rigate or whole grain penne
3/4 cup finely grated Parmesan cheese
1 tablespoon finely grated lemon peel
1/4 teaspoon (scant) ground nutmeg
Directions:
Heat extra-virgin olive oil in large nonstick skillet over medium heat. Add vegetables; sprinkle with salt and pepper. Sauté 9 minutes. Using garlic press, squeeze in garlic. Add sliced celery stalks. Sauté vegetables 1 minute longer. Add 1 cup water. Cover and simmer until vegetables are tender, stirring occasionally, 12 to 15 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
Add pasta to vegetables in skillet. Add 3/4 cup reserved cooking liquid, cheese, lemon peel, nutmeg, and 4 tablespoons celery leaves. Toss until heated through and sauce coats pasta, adding more cooking liquid if dry, about 2 minutes. Season to taste with salt and pepper. Transfer to bowls; sprinkle with remaining 2 tablespoons celery leaves.
NUTRITION INFORMATION: Per serving: 438 calories; 11 g fat; 9 g fiber; 56 g carbohydrates
02-14-10
Greek Chicken and Pasta
Makes 5 Servings
Ingredients:
2 cups uncooked penne pasta (6 oz)
1/4 cup butter or margarine
1 large onion, chopped (1 cup)
1/4 cup all-purpose flour
1 can (14 oz) reduced-sodium chicken broth
1 cup crumbled feta cheese or shredded Havarti cheese (4 oz)
3 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 jar (6 oz) marinated artichoke hearts, drained, chopped
1/2 cup sun-dried tomatoes in oil, drained, chopped
1/3 cup sliced kalamata olives
2 tablespoons chopped fresh parsley
Directions:
1. Heat oven to 350°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
2. Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion; cook 3 minutes, stirring occasionally. Stir in flour; cook and stir 30 seconds. Slowly stir in broth; heat to boiling. Cook 3 to 4 minutes, stirring frequently, until thickened. Remove from heat; stir in cheese. Gently stir in cooked pasta, chicken, artichoke hearts, tomatoes, olives and parsley. Spoon into baking dish.
3. Bake uncovered 25 to 30 minutes or until hot. Garnish with additional fresh parsley if desired.
NUTRITION INFORMATION: Per serving: 550 calories; 26 g fat; 4 g fiber; 40 g carbohydrates
02-11-10
Sesame Noodles
As seen on the following website: http://allrecipes.com/Recipe/Sesame-Noodles/Detail.aspx?ms=1&prop25=31790370&prop26=DailyDish&prop27=2010-02-11&prop28=CompleteYourMeal&prop29=FullRecipe3&me=1
Makes 8 Servings
Ingredients:
1 (16 ounce) package linguine pasta
6 cloves garlic, minced
1 tablespoon ginger (grated)
6 tablespoons sugar
6 tablespoons safflower oil
6 tablespoons rice vinegar
6 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons chili sauce
6 green onions, sliced
1 teaspoon sesame seeds, toasted
Directions:
Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.
NUTRITION INFORMATION: Per serving: 371 calories; 15 g fat; 3 g fiber; 49 g carbohydrates
02-09-10
Champagne Shrimp and Pasta
As seen on the following website: http://allrecipes.com/Recipe/Champagne-Shrimp-and-Pasta/Detail.aspx?ms=1&prop25=31684715&prop26=DailyDish&prop27=2010-02-09&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 4 Servings
Ingredients:
8 ounces angel hair pasta
1 tablespoon extra virgin olive oil
1 cup sliced fresh mushrooms
1 pound medium shrimp, peeled and deveined
1 1/2 cups champagne
1/4 teaspoon salt
2 tablespoons minced shallots
2 plum tomatoes, diced
1 cup heavy cream
salt and pepper to taste
3 tablespoons chopped fresh parsley
freshly grated Parmesan cheese
Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.
Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.
NUTRITION INFORMATION: Per serving: 608 calories; 29 g fat; 2.7 g fiber; 37 g carbohydrates
02-02-10
Artichoke Spinach Lasagna
As seen on the following website: http://allrecipes.com/Recipe/Artichoke-Spinach-Lasagna/Detail.aspx?ms=1&prop25=30965204&prop26=DailyDish&prop27=2010-01-28&prop28=RecipeOption&prop29=FullRecipe&me=1
Makes 8 Servings
Ingredients:
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
Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13 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.
NUTRITION INFORMATION: Per serving: 458 calories; 21 g fat; 7 g fiber; 38 g carbohydrates
02-02-10
Cajun Chicken Lasagna
As seen on the following website: http://allrecipes.com/Recipe/Cajun-Chicken-Lasagna/Detail.aspx?ms=1&prop25=30965204&prop26=DailyDish&prop27=2010-01-28&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 12 Servings
Ingredients:
1 (16 ounce) package lasagna noodles
1 pound andouille sausage, quartered lengthwise and sliced
1 pound skinless, boneless chicken breast halves – cut into chunks
2 teaspoons Cajun seasoning
1 teaspoon dried sage
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped red bell pepper
1 tablespoon finely chopped garlic
2 (10 ounce) containers Alfredo Sauce, divided
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions:
Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce.
Lightly grease a 9×13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.
Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.
NUTRITION INFORMATION: Per serving: 474 calories; 28 g fat; 1.5 g fiber; 30.5 g carbohydrates
01-26-10
Easy Vegetarian Red Bean Lasagna
As seen on the following website: http://allrecipes.com/recipe/easy-vegetarian-red-beans-lasagna/detail.aspx
Makes 4 Servings
Ingredients:
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 (15 ounce) can red beans, drained
1 (14.5 ounce) can diced tomatoes, drained
1/2 red bell pepper, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups cold milk
1/2 cup grated Parmesan cheese
4 no-boil lasagna noodles
4 ounces shredded Gruyere cheese
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in garlic, and cook until heated through. Mix in red beans, tomatoes, and red bell pepper. Season with basil, oregano, salt, and pepper. Continue cooking 10 minutes, stirring occasionally.
Melt the butter in a saucepan over medium heat, and gradually mix in flour until smooth. Slowly stir in the milk. Mix in Parmesan cheese, and continue to cook and stir until slightly thickened.
Spread 1/2 the red bean mixture in a 9×9 inch casserole dish, and top with 2 lasagna noodles. Layer with remaining bean mixture and remaining noodles. Cover with the sauce, and top with Gruyere cheese.
Bake 20 minutes in the preheated oven, or until lightly browned.
NUTRITION INFORMATION: Per serving: 409 calories; 23.6 g fat; 7 g fiber; 24 g carbohydrates
01-26-10
Spaghetti and Lasagna Sauce
As seen on the following website: http://allrecipes.com/Recipe/Kays-Spaghetti-and-Lasagna-Sauce/Detail.aspx?ms=1&prop25=30387956&prop26=DailyDish&prop27=2010-01-19&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 8 Servings
Ingredients:
1 (28 ounce) can stewed tomatoes
1 (28 ounce) can crushed tomatoes
1 pound lean ground beef
2 yellow onions, chopped
2 green bell peppers, chopped
5 cloves garlic, chopped
2 tablespoons white sugar
1 tablespoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
Directions:
Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.
NUTRITION INFORMATION: Per serving: 208 calories; 8.3 g fat; 22 g fiber; 4.8 g carbohydrates