Cheese Stuffed Manicotti

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 7
• 14 pieces ronzoni manicotti, uncooked
• 3 1/2 cups two 15 oz. containers ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 2 eggs
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 25 ounces spaghetti sauce

Recipe

• 1 heat oven to 350°f
• 2 bring 5 quarts of water to a rapid boil. for best results, add 1 tablespoons of salt.
• 3 add pasta and stir; return to rapid boil.
• 4 cook uncovered, stirring occasionally, for 4 to 6 minutes.
• 5 remove noodles from boiling water and place them in a bowl of cold water. tubes will be firm; making them easy to fill but will finish cooking and become soft and tender while cooking in the oven.
• 6 in a large bowl stir together ricotta cheese, 1-1/2 cups mozzarella cheese, 1/4 cup parmesan cheese, eggs, parsley and seasonings.
• 7 pour enough spaghetti sauce in the bottom of a 13x9-inch pan to just cover the bottom of the pan.
• 8 spoon about 1/3 cup cheese mixture into each pasta tube; place in the pre-sauced pan.
• 9 pour the remainder of sauce over filled pasta; sprinkle with remaining mozzarella and parmesan cheese.
• 10 cover with foil; bake 35 minutes or until hot and bubbly.
• 11 remove from the oven and serve.

Confetti Orzo Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 cups orzo pasta (or other small pasta shape)
• 1/3 cup olive oil (i use a lot less)
• 3 tablespoons lemon juice
• 1/2 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 garlic clove, minced
• 1 carrot, diced finely
• 1 1/4 cups bell peppers (red, green and yellow)
• 1/4 cup red onion, diced (about 1/2 small onion)
• 1/4 cup fresh parsley, finely chopped

Recipe

• 1 cook orzo in plenty of boiling water until tender, 10-12 minutes. drain.
• 2 whisk oil, lemon juice, zest, salt, pepper, and garlic until blended.
• 3 toss all of the ingredients together. serve hot or cold.

Black-eyed Peas And Pasta

Total Time: 16 mins Preparation Time: 8 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 8 ounces medium size pasta shells
• 1 (28 ounce) can tomatoes with green pepper and onions, drained
• 1 (16 ounce) can black-eyed peas, drained
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 1/2 cup pre-crumbled feta cheese
• 1/2 cup crumbled cooked bacon (8 slices)
• 3 tablespoons chopped fresh parsley
• 1 pinch cayenne pepper

Recipe

• 1 bring a large pot of water to a boil over high heat. add salt, if using, and stir in the pasta shells. reduce the heat to medium-high and cook the shells, uncovered, until al dente, 8 minutes.
• 2 meanwhile, place the tomatoes, black-eyed peas, olive oil, garlic, and cayenne in a large mixing bowl and stir to combine.
• 3 drain the pasta shells well in a colander. transfer the shells to the mixing bowl and stir to combine well. serve topped with the feta cheese, bacon, and parsley.

Chicken With Cream, Apples And Calvados

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 slices bacon, minced
• 1 tablespoon olive oil
• 4 skinless chicken legs
• 2 cortland apples, peeled, seeded and sliced
• 4 shallots, minced
• 1/2 cup calvados
• 1/2 cup 15% cream
• 1 tablespoon fresh sage, minced
• salt and pepper

Recipe

• 1 in a large skillet, brown the bacon in oil. drain on absorbing paper. set aside.
• 2 in the same skillet, brown the chicken on each side. add oil if needed. add salt and pepper. set aside on a plate.
• 3 in the same skillet, brown the apples and shallots at high heat. add salt and pepper. deglaze with calvados. let reduce 1 minute. add chicken, cream and sage. bring to boil. cover and let simmer slowly about 1 hour at low heat, stirring frequently. adjust seasoning. serve on pasta and sprinkle with bacon.

Chicken Bow Tie Pasta Casserole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 cups cooked chicken, cut into bite sized pieces
• 1 onion, chopped
• 1 teaspoon seasoning salt
• 12 ounces cooked bow tie pasta
• 2 (10 ounce) cans cream of chicken soup or 2 (10 ounce) cans cream of mushroom soup
• 2 cups crushed ritz crackers (1 sleeve)
• 8 ounces sour cream
• 4 tablespoons butter

Recipe

• 1 saute onion in 1 tablespoon butter.
• 2 combine chicken, onion, salt, soups and bow tie pasta and mix well.
• 3 put into a 9 x 13 inch casserole.
• 4 combine crackers, 3 tbsps. butter and sour cream and mix well. spread over chicken mixture. the mixture will be very thick.
• 5 bake at 350 degrees for 30 minutes.

Cranky's Egg Noodles

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• 4 cups all-purpose flour
• 6 eggs
• 4 teaspoons salt
• 1/2-1 cup water

Recipe

• 1 put flour and salt in the bowl of a stand mixer with the dough hook attachment (or mound onto a clean countertop surface if you prefer to mix by hand and add the rest of the ingredients to a well in the middle). add eggs and start mixing on low, slowly drizzling water into the bowl until the ingredients form a ball that clears the side of the bowl (no shaggy residue on the bottom of the bowl and no sticky flour/water glue on the side of the bowl). remove the dough ball and wrap in plastic wrap; allow to rest for 30 minutes.
• 2 roll dough to desired thickness, dust with additional flour, and cut into noodles with a sharp knife/pizza cutter/pasta attachment/rapier wit. dust the noodles with additional flour, separate them with your fingers, and allow them to dry slightly on a floured cookie sheet before freezing for an hour. i recommend packaging them in quart freezer bags, about 12 ounces per bag.

Chicken Bow Tie Pasta

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 16 ounces bow tie pasta
• 1 cooked chicken, cut into bite sized pieces or 4 chicken breasts, grilled and cut
• 16 ounces of caesar ranch dressing
• 3/4 cup grated parmesan cheese
• 3 teaspoons minced garlic
• 1 teaspoon basil (optional)

Recipe

• 1 cook pasta, drain and return to pan.
• 2 add caesar ranch, parmeasean, garlic and basil.
• 3 stir in bite-sized pieces of chicken, heat slightly.

Corn Casserole

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 (16 ounce) can corn
• 1 (16 ounce) can creamed corn
• 1/2 cup butter (melted)
• 1 (8 ounce) box jiffy corn muffin mix
• 2 eggs
• 1 cup shredded cheddar cheese
• 1/2 pint sour cream (8 oz.)

Recipe

• 1 preheat oven to 400 degrees.
• 2 mix corn (drain can), creamed corn, jiffy corn muffin mix, melted butter, and eggs.
• 3 pour into 8x8 casserole dish.
• 4 spread sour cream on top.
• 5 sprinkle cheddar on top.
• 6 bake 40 mins at 400 degrees.

Confetti Rice Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 ounces sharp american cheese or 6 ounces swiss cheese, in 1/2 inch cubes
• 1/3 cup milk
• 4 hard-boiled eggs, sliced
• 3 cups cooked rice
• 10 ounces frozen mixed vegetables
• 1 medium onion, chopped
• 1/2 teaspoon salt

Recipe

• 1 heat cheese and milk over low heat about 5 minutes, stirring constantly, until cheese is melted.
• 2 reserve 3-5 egg slices for garnish.
• 3 stir remaining eggs and all other ingredients into cheese sauce.
• 4 pour into a 11x7 baking dish.
• 5 bake uncovered 25-30 minutes at 350°f until hot and bubbly.
• 6 garnish with remaining egg slices.

Chicken With Cream Sauce

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 5 chicken thighs
• 3 bell peppers, mixed colors
• 2 large tomatoes, cut into 6 equal pieces
• 1 tablespoon tomato paste
• 200 g button mushrooms, fresh
• 2 tablespoons basil, fresh
• 1 -2 teaspoon salt
• 1 tablespoon butter
• 200 ml heavy whipping cream, 35 - 38%

Recipe

• 1 method of processing:.
• 2 - grill the chicken in the oven at 200 degree celcius for 40 minutes or until chicken is cooked evenly and have golden brown co lor on the skin.
• 3 - melt the butter in a frying pan.
• 4 - add bell pepper and mushrooms, stir until mushrooms turn golden brown color on the surface.
• 5 while you are waiting. stir the tomato paste with heavy whipping cream in a bowl.
• 6 check if the mushrooms turn golden brown color on the surface? when it is ready continue to your last steps:.
• 7 - pour the heavy whipping cream into the vegetable, add salt and cook for 3 minutes.
• 8 - take the chicken out of the oven. pour the sauce into the tray and then put it back in the oven for 25 minutes.
• 9 take the tray out.

Cheese Tortellini Vegetable Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (8 ounce) package cheese tortellini
• 1 cup broccoli floret
• 1/2 cup chopped red onion
• 1/3 cup chopped oil-cured black olive
• 1/2-2/3 cup fresh green beans
• 2 tablespoons julienne sliced sun-dried tomatoes packed in oil
• 1/2-2/3 cup cherry tomatoes (measure whole) or 1/2-2/3 cup sugar plum tomato (measure whole)
• 1 large full size carrot, chopped
• 10 basil leaves
• 1/2 large red bell peppers or 1/2 large orange bell peppers or 1/2 large yellow bell pepper, chopped
• 6 small fresh mozzarella balls, quartered
• 1 -2 tablespoon balsamic vinegar
• 1 small garlic clove
• 2 tablespoons olive oil

Recipe

• 1 blend vinegar, olive oil and garlic for 1 minute, should look lighter and opaque in color (emulsified), put in fridge and begin salad.
• 2 prepare all ingredients except green beans, broccoli florets, and tortellini, and put in large bowl.
• 3 bring water in a medium large pot to a boil add 1 tbsp of salt to water, while water is coming to a boil remove stem ends from green beans and cut or break in half, rinse with florets and set aside.
• 4 cook tortellini for least suggested time, while tortellini is cooking fill a large bowl with ½ ice and ½ water (ice bath).
• 5 remove tortellini with slotted spoon and put in ice bath, then put all broccoli and green beans in pasta water for 30 seconds, take off heat drain into colander and put into ice bath with pasta (add more ice if needed).
• 6 drain pasta and veggies after 1-2 minutes, add to other ingredients, pour dressing over and toss gently until mixed through. serve or refrigerate for up to 5 days.

Chicken With Fennel

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1 free-range chicken
• 2/3 cup unblanched almonds
• 1/2 cup fennel (or dill leaves)
• 1/2 cup parsley
• 2 cups bottled water
• 1/2 teaspoon fines herbes
• 2 tablespoons lard or 2 tablespoons oil
• salt

Recipe

• 1 cut the chicken into serving pieces and pat dry.
• 2 melt the lard in a casserole over medium-high heat and brown the chicken.
• 3 when it is golden brown, add the water and salt to taste.
• 4 lower the heat and simmer, covered, for 40 to 45 minutes or until tender.
• 5 meanwhile, wash and thoroughly dry the herbs.
• 6 grind the almonds finely in a mortar and pestle or food processor, and then add the herbs and blend to a paste.
• 7 remove the chicken from the casserole and keep it warm in a very low oven, covered loosely with aluminum foil.
• 8 add the almond mixture to the casserole and reduce over medium heat until the sauce has thickened.
• 9 arrange the chicken on a serving platter and strain the sauce over the chicken.
• 10 sprinkle with the spices to taste and serve.

Corn Bread

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

Ingredients

• 1 cup cornmeal
• 1 cup flour
• 1/4 cup granulated sugar
• 1 tablespoon baking soda
• 1 teaspoon salt
• 1 cup soymilk
• 1 eneg egg substitute (for non vegans) or 1 one egg (for non vegans)

Recipe

• 1 heat oven to 400 degrees fahrenheit.
• 2 mix the dry ingredients and then add the wet ones. whisk with a whisk. oil a pan that is around 8x8 - 9x9 and pour in the batter.
• 3 bake for 30 minutes until nice and golden color and solid on the top. no wet spots.
• 4 optional - you may add in some japaleno peppers or canned corn into the recipe. it can add some texture to the bread.

Artichoke, Olive Chicken - Light

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 ounces pasta
• 1 tablespoon olive oil
• 4 (6 ounce) boneless skinless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup dry wine
• 1/4 cup chicken broth, fat free low sodium
• 2 teaspoons dijon mustard
• 1 teaspoon cornstarch
• 1/2 cup pitted kalamata olive
• 1 (14 ounce) can quartered artichoke hearts, drained
• 2 tablespoons minced fresh parsley

Recipe

• 1 cook pasta according to package directions omiting salt and fat.
• 2 heat oil over medium high. sprinkle chicken with salt and pepper and cook in oil for 5 minutes on each side. remove from pan, but keep warm.
• 3 while chicken cooks whisk together wine, brth, cornstarch and mustard. after removing chicken use mixture to deglaze pan. bring to a boil and cook 1 minute.
• 4 stir in olives and artichokes, cook an additional minute.
• 5 serve 2 ounces pasta with chicken breast half and spoon sauce over all. (1/4 cup sauce).

Chocolate Chip Oatmeal Cookies

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• 1 cup unsifted flour
• 1 egg
• 1 1/2 teaspoons baking powder
• 2 tablespoons milk
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 3/4 cup margarine or 3/4 cup butter
• 1 3/4 cups oatmeal
• 1/2 cup sugar
• 1 (6 ounce) package semisweet chocolate morsels
• 1/2 cup firmly packed light brown sugar

Recipe

• 1 stir together flour, baking powder and salt. mix together margarine, sugars, egg, milk and vanilla until well blended.
• 2 add flour mixture and mix well. stir in oatmeal and chocolate pieces.
• 3 drop by teaspoonfuls onto ungreased baking sheet. bake in 375°f oven 10-12 minutes or until lightly browned.
• 4 makes about 4 dozen 2 1/2-inch cookies.

Chicken Bolognese Pasta Sauce

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 lb ground chicken
• 1 cup carrot, finely chopped
• 1/2 red onion, finely chopped
• 3 garlic cloves
• 1/2 cup wine
• 2 cups tomato sauce
• 3/4 cup tomato juice
• 1/2 cup chicken stock
• 1 tablespoon thyme
• 1 tablespoon oregano

Recipe

• 1 heat oil in a large skillet on medium heat.
• 2 add ground chicken and cook until browned, about 7-8 minutes.
• 3 add carrots, onion, and garlic and cook 8-10 minutes on medium-high heat until veggies are soft.
• 4 add wine and cook until evaporated, scraping the bottom of the pan while stirring, about 2 minutes.
• 5 add tomato sauce, tomato juice, chicken stock, thyme, and oregano and stir to combine.
• 6 reduce heat and simmer for 10 minutes to thicken sauce.
• 7 serve with favorite pasta, i've found that long noodles like linguini or spaghetti work best.

Confetti Rice

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 cup rice
• 1 small summer squash, chopped fine
• 1 small onion, chopped fine
• 1/2 large green pepper, chopped fine
• 1 -2 teaspoon chopped garlic (to taste)
• 1 teaspoon olive oil
• 1 medium tomato, chopped fine

Recipe

• 1 prepare rice according to instructions on package.
• 2 saute squash, onion, pepper, and garlic in olive oil until onion is translucent.
• 3 add rice and saute until thoroughly mixed.
• 4 add tomato and saute until cooked through.
• 5 serve and enjoy!

Confetti Chicken Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1/4 cup vinegar
• 3 tablespoons chef paul prudhomme poultry magic poultry seasoning
• 1 teaspoon ground allspice
• 1/2 teaspoon crumbled bay leaf
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 4 cups cooked rice
• 1 lb cooked chicken, cut into bite-size pieces
• 2 cups small broccoli florets
• 2 cups chopped fresh tomatoes
• 1 cup shredded carrot
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• lettuce leaf

Recipe

• 1 mix together vinegar, poultry magic, allspice, bay leaf, and salt in a blender or food processor container.
• 2 process mixture until well blended and bay leaf is finely ground.
• 3 with motor running, add oil in a slow steady stream until dressing is thick and creamy.
• 4 combine chicken, broccoli, tomatoes, carrots, onion, and celery in a bowl.
• 5 add in dressing and stir to combine.
• 6 line individual salad plates with lettuce.
• 7 add even portions of chicken salad over lettuce.
• 8 i cover and chill the the chicken salad a couple of hours before putting on the serving plates.

Chicken Bow Tie Pasta

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup margarine
• 1 cup half-and-half
• 1 garlic clove
• 1/2 lb bow tie pasta
• 3 -4 boneless chicken breasts (cooked and chopped)
• 1/3 cup red onion (chopped)
• 6 -8 slices bacon (crumbled)
• salt and pepper
• 2 tablespoons oil

Recipe

• 1 cook chicken breast in 2 tbsp of oil until lightly browned and no longer pink in center.
• 2 chop chicken into small pieces and set aside.
• 3 melt margarine in skillet over medium heat.
• 4 add 1 cup of half and half to skillet.
• 5 bring to a boil then reduce heat to a simmer, stirring constantly for about 20 minutes until sauce starts to thicken slightly, (sauce will not get real thick).
• 6 cook pasta as directed on box while sauce is thickening.
• 7 add onion and cooked crumbled bacon to sauce and cook for 5-6 more minutes.
• 8 add pasta and chicken to the skillet and mix well.
• 9 serve after chicken gets warm.
• 10 add salt and pepper to taste.
• 11 sprinkle with parmesan cheese, if desired.

20 Minute Creamy Pesto Chicken And Bow Ties

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 cups bow tie pasta, uncooked
• 2 tablespoons butter or 2 tablespoons margarine
• 1 -1 1/4 lb boneless skinless chicken breast, cubed
• 1 (10 3/4 ounce) can cream of chicken soup
• 1/2 cup prepared pesto sauce (i use classico basil pesto sauce)
• 1/2 cup milk

Recipe

• 1 boil water for pasta; cook and drain.
• 2 meanwhile, in a skillet, melt butter or margarine and brown cubed chicken.
• 3 add soup, pesto sauce and milk to skillet; bring to a boil and cook on low for about 5 minutes.
• 4 stir in pasta and heat through.

Corn Casserole

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1 large onion, chopped
• 2 medium green peppers, chopped
• 1/2 cup butter or 1/2 cup margarine
• 1/4 cup all-purpose flour
• 2 cups frozen corn (or canned)
• 2 cups cooked long-grain rice
• 1 (14 1/2 ounce) can diced tomatoes with juice
• 4 hard-cooked eggs, chopped
• 2 1/2 cups shredded sharp cheddar cheese, divided
• 2 tablespoons worcestershire sauce
• 2 -3 teaspoons hot pepper sauce
• 2 teaspoons salt
• 1 teaspoon pepper

Recipe

• 1 in a large skillet, sauté onion and peppers in butter until tender.
• 2 stir in flour.
• 3 remove from heat; add remaining ingredients except for ½ cup cheese.
• 4 pour into a greased 2 ½ quart baking dish. bake, uncovered, at 350 degrees f for 45 minutes.
• 5 top with remaining cheese; let stand 5 minutes.

Confetti Chicken And Rice Casserole

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 large green bell pepper, large chop
• 1 cup onion, chopped
• 2 cups cooked chicken, in bite size pieces
• 10 1/2 ounces healthy request condensed tomato soup
• 1/2 cup chicken broth
• 1 tablespoon brown sugar
• 3 tablespoons worcestershire sauce
• 3 tablespoons soy sauce
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 4 ounces sliced ripe olives
• 3 cups rice, precooked
• 1 cup shredded cheddar cheese

Recipe

• 1 preheat oven to 350 degrees.
• 2 spray a 9 x 13 baking dish with cooking spray.
• 3 in a large skillet add the olive oil and the onion and green bell pepper.
• 4 saute until beginning to soften. add the chicken and heat the mix .
• 5 in a smaller bowl add the next eight ingredients (soup through the garlic powder). blend well to make a sauce.
• 6 pour into the skillet and mix well with the onions, pepper, chicken and add the ripe sliced olives. in medium heat saute until heated through.
• 7 add the precooked rice and again mix well.
• 8 pour mixture into the baking dish, cover with aluminum foil and bake for 30 minutes. remove from the oven, uncover and sprinkle the cheese over the top. return to the oven, uncovered, and let bake for an additional 20 minutes.

Corn Cakes

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 2 cups cooked whole kernel corn, canned or fresh,drained
• 1/4 cup finely chopped onion (optional)
• 1 cup milk
• 1 beaten egg
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt

Recipe

• 1 combine corn, onion, milk, with the beaten egg in a bowl.
• 2 combine flour, baking powder and salt in a separate bowl.
• 3 add corn mixture and mix just enough to moisten.
• 4 drop, by 1/4 cupfuls, onto a lightly greased griddle and fry until golden brown on both sides.

Butterflied Florida Shrimp Scampi

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

Ingredients

• Servings: 4
• 2 lbs large shrimp
• 1/4 lb butter
• 2 tablespoons a.1. original sauce
• 2 tablespoons dry wine
• 1 teaspoon dried basil
• 1/4 teaspoon tarragon
• 1/2 teaspoon celery salt
• 1 tablespoon garlic, minced
• salt
• pepper

Recipe

• 1 shell and devein the shrimp. wash and drain.
• 2 in a large heavy skillet, melt butter and add olive oil. saute garlic 30 seconds; add wine and a1. add tarragon, basil, and celery salt, grinding between fingers.
• 3 turn heat to high, and when sauce is bubbling add shrimp. turn after three minutes and cook until no longer clear, usually two minutes or less. remove individual pieces as they are done. do not overcook.
• 4 add a fair amount of salt and pepper. serve over rice or pasta.

Cilantro Pesto

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 cup packed fresh cilantro leaves
• 1/2 cup almonds
• 3 large garlic cloves
• 1/4 cup grated parmesan cheese
• 1/4 cup olive oil
• 1/2 teaspoon salt

Recipe

• 1 combine the cilantro, garlic and almonds in a blender or food processor and puree until smooth. add the parmesan, oil and salt and puree to a smooth paste. stir into hot pasta and serve.

Cilantro Pesto Pasta Salad

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 1 lb rigatoni pasta or 1 lb other small shell pasta
• 1/2 cup olive oil
• 1 cup fresh cilantro leaves, washed,loosely packed
• 2 cloves garlic, crushed
• 1/4 teaspoon dried oregano leaves
• 1/4 cup pine nuts
• 1/2 cup sliced black olives
• salt
• pepper

Recipe

• 1 cook rigatoni to al dente.
• 2 in blender, blend oil, cilantro, garlic and oregano until smooth.
• 3 toss pasta and dressing, and add salt and pepper to taste.
• 4 mix in pine nuts and olives.
• 5 cover and refrigerate.
• 6 toss again before serving.

Cilantro-cumin Bechamel

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 4 tablespoons flour
• 1 teaspoon salt
• 1 1/2 cups half-and-half
• 1 1/2 cups milk
• 1/4 cup fresh cilantro, finely chopped
• 1 small onion, minced
• 2 garlic cloves, minced
• 1 tablespoon cumin seed, slightly crushed

Recipe

• 1 melt butter in medium saucepan over medium-low heat.
• 2 add onion, garlic, and cumin seeds and cook until onions are soft.
• 3 whisk in flour and cook 3 minutes and flour has turned a lovely shade of gold.
• 4 do not let it brown.
• 5 whisk in milk & half-and-half and bring to boil, stirring.
• 6 add salt and chopped cilantro.
• 7 reduce heat to low simmer until thick enough to coat back of spoon.
• 8 serve with your favorite pasta and enjoy!

Confetti Greek Pasta Salad

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1 lb bow tie pasta
• 1/2 cup grated parmesan cheese (good quality)
• 5 ounces reduced-fat feta cheese, crumbles (athenos)
• 1 tablespoon poppy seed
• 1 1/2 cups finely chopped red onions
• 1/2 cup finely chopped green pepper
• 1/2 cup finely chopped red pepper
• 1/2 cup finely chopped yellow pepper

Recipe

• 1 for salad dressing:.
• 2 good seasons garlic & herb dressing prepared to package directions except:.
• 3 substitute 1/2 cup flax seed oil for regular oil if you have it.
• 4 add 1-2 teaspoons of finely ground black pepper.
• 5 add 1 large clove of garlic sliced very thinly and diced finely.
• 6 omit 3 tablespoons of water.
• 7 use pompeian red wine vinegar. it makes all the difference!
• 8 to begin:
• 9 cook pasta al dente, rinse and drain well!
• 10 lubricate pasta with dressing to taste.
• 11 dust with parmesean and poppy seeds; toss well.
• 12 add peppers and onions and toss.
• 13 add feta and toss!
• 14 taste and adjust seasonings:).
• 15 refrigerate overnight so flavors can mingle.
• 16 note: this is very good with whole wheat pasta, and any garden veggie you can imagine. olives too.

Confetti Pasta Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 8 ounces uncooked small shell pasta
• 1 pint grape tomatoes, halved
• 2 cups coarsely chopped fresh spinach
• 1 yellow bell pepper, chopped
• 1/4 cup finely chopped red onion
• 3 tablespoons fresh dill
• 1 (4 ounce) package feta cheese, crumbled
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 garlic cloves, crushed
• 1 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 cook pasta according to package directions and drain. toss pasta with tomatoes and remaining ingredients. serve immediately or cover and chill up to 8 hours.

Cheese Stuffed Chicken Breasts

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 chicken breasts
• 1 (10 ounce) can cream of chicken soup
• 1/2 cup sour cream (lite is fine)
• 1/2-1 teaspoon garlic powder
• 1/2-1 teaspoon onion powder
• 1/2 teaspoon salt
• 2/3 cup milk
• 4 slices asiago cheese (or substitute the cheese you prefer)

Recipe

• 1 mix together the soup, seasonings, sour cream and milk. this is where you can play with the seasonings a little bit. you can add or delete whatever you like. set this mixture aside while you prepare the chicken.
• 2 wash and dry the chicken breasts. cut a pocket in each one and place a piece of cheese inside the pocket.
• 3 lay the breast in a single layer in a baking dish that has been sprayed with non-stick spary.
• 4 pour the soup mixture over the top of the chicken being sure to cover each breast entirely.
• 5 cover with foil and bake in a preheated oven at 375 degrees for 40-45 minute or until the chicken is done all the way through. serve over pasta or rice. we like it over cheese tortelini.

Brazilian Rice

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• nonstick vegetable cooking spray
• 24 ounces boxed frozen spinach, thawed
• 1 cup cooked brown rice
• 2 tablespoons olive oil
• 1 cup liquid, egg- substitute
• 3/4 cup shredded fat free mozzarella cheese
• 1 cup nonfat milk
• 1/2 medium onion, chopped
• 1/2 teaspoon low-sodium worcestershire sauce
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary

Recipe

• 1 preheat oven to 350 degrees.
• 2 spray a 2-quart baking dish with vegetable oil spray.
• 3 place thawed spinach in a colander and press to remove excess water.
• 4 place the spinach in a large mixing bowl and add remaining ingredients. mix until combined.
• 5 transfer the mixture to the baking dish and place in the preheated oven. bake for 30 minutes.
• 6 cut the casserole into eight squares and serve.

Crannachan

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 4 tablespoons pinhead oats
• 250 ml double cream
• 4 tablespoons drambuie
• 2 tablespoons heather honey
• 110 g fresh raspberries

Recipe

• 1 put oatmeal into large frypan and lightly toast under moderate grill or on mod-low flame; leave to cool.
• 2 put cream into mixing bowl, and whisk to form peaks.
• 3 gently stir in drambuie & honey to blend.
• 4 fold in fresh raspberries & most of toasted oats.
• 5 spoon crannachan into a serving dish.
• 6 scatter over reserved oats.
• 7 serve.

Cheese Topped Beef Bake

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 (16 ounce) package medium pasta shells
• 1 lb ground beef
• 1 (26 ounce) jar spaghetti sauce
• 1 (1 1/4 ounce) envelope taco seasoning
• 1 (8 ounce) carton spreadable chive & onion cream cheese
• 1 cup sour cream
• 1 cup shredded cheddar cheese

Recipe

• 1 cook pasta according to package directions.
• 2 meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. stir in the spaghetti sauce and taco seasoning.
• 3 in a small bowl, combine cream cheese and sour cream; set aside.
• 4 drain the pasta; stir into beef mixture.
• 5 transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
• 6 spread with cream cheese mixture; sprinkle with cheddar cheese.
• 7 bake, uncovered, at 350° for 25-30 minutes or until cheese is melted.

Chicken With Cilantro Rice

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 tablespoon oil
• 6 ounces quartered shiitake mushroom caps
• 1/4 cup scallion bulbs, chopped ( part)
• 1/2 inch peeled gingerroot
• 1 clove garlic, crushed
• 2 cups uncooked long grain rice
• 2 teaspoons ground cumin
• 1 1/4 lbs boneless skinless chicken thighs, cut into bite size pieces
• 3 cups chicken broth
• 2 cups loose packed cilantro leaves
• 1/2 cup chicken broth
• 2 tablespoons chopped scallion tops (green part)
• 1 teaspoon chopped peeled gingerroot
• 1/2 teaspoon kosher salt
• 1 clove garlic, peeled
• 1 teaspoon olive oil
• 2 cups grape tomatoes or 2 cups cherry tomatoes, halved
• 2 tablespoons chopped scallion tops (green part)
• fresh cilantro stem (optional)

Recipe

• 1 to make rice:.
• 2 preheat oven to 350.
• 3 heat 1 tbsp oil in ovenproof dutch oven over medium heat.
• 4 add mushrooms, scallions, ginger and crushed garlic; cook 5 minutes stirring frequently.
• 5 stir in rice, cumin and chicken; cook 1 minute then stir in broth and bring to boil; cover and bake in oven 25 minutes.
• 6 remove from oven and let stand covered for 10 minutes.
• 7 to make sauce:.
• 8 place cilantro, broth, scallions, ginger, salt and garlic clove in a blender or food processor fitted with the metal blade and process or blend until smooth; stir into rice mixture and discard ginger piece from rice.
• 9 to make topping:.
• 10 heat 1 tsp oil in medium skillet over med-low heat.
• 11 add tomatoes and cook 2 minutes.
• 12 stir in scallion tops.
• 13 place rice mixture in a large bowl and spoon topping over rice.
• 14 garnish with cilantro sprigs if desired.

Confetti Brown Rice Salad

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 1 cup raw brown rice
• 1/4 cup fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/3 cup olive oil
• 4 green onions, sliced thinly
• 3 tablespoons fresh basil leaves, slivered
• 1/4 cup purple basil, slivered
• 2 tablespoons fresh parsley, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup fennel bulb, finely chopped
• 1 medium red bell pepper, chopped
• 1 cup corn kernel (fresh or frozen)
• 1 cup dried cranberries

Recipe

• 1 in a saucepan, bring 2 1/2 cups of water to a boil. stir in 1 cup rice. cover, reduce heat and simmer for 45 minutes or until all water is absorbed.
• 2 gently spoon rice into serving bowl. combine lemon juice, oil, salt and pepper; whisk to blend thoroughly and pour over rice.
• 3 add the remaining ingredients and fold together. chill. serve room temperature.

Chicken Bolognese

Total Time: 54 mins Preparation Time: 25 mins Cook Time: 29 mins

Ingredients

• Servings: 6
• 12 ounces linguine or 12 ounces fettuccine pasta
• 4 teaspoons olive oil
• 1 lb ground chicken breast
• salt and pepper
• 2 medium carrots, chopped
• 2 medium stalk celery, chopped
• 1 large onion, chopped (10-12oz)
• 1 garlic clove, crushed with press
• 28 ounces crushed tomatoes
• 1/2 cup reduced fat 2% low-fat milk
• 1/3 cup freshly grated parmesan cheese
• 1/4 cup loosely packed fresh parsley leaves, chopped

Recipe

• 1 heat large covered saucepot of salted water to boiling on high. add pasta and cook as label directs.
• 2 meanwhile, in 12-inch nonstick skillet, heat 2 tablespoons oil on medium 1 minute. add ground chicken to skillet; sprinkle with 1/4 teaspoons salt. cook chicken 8-9 minutes, or until it is no longer pink, stirring occasionally. transfer chicken along with any juices in skillet to medium bowl.
• 3 to same skillet, add remaining 2 teaspoons oil with carrots, celery, onion, and garlic; cook 10-12 minutes or until vegetables are lightly browned and tender, stirring occasionally. stir in tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; heat to boiling. reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring ocassionally. stir in cooked chicken and milk; heat through.
• 4 reserve 1/4 cup pasta cooking water. drain pasta and return to saucepot; stir in sauce from skillet, parmesan, parsley, and reserved cooking water, and toss to coat.

Cinci-chili Pasta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 lb extra lean ground beef
• 1 cup frozen diced onion
• 1/4 cup frozen diced green bell pepper
• 2 (14 1/2 ounce) cans stewed tomatoes, do not drain
• 15 ounces kidney beans, do not drain
• 8 ounces tomato sauce
• 1 tablespoon chili powder
• 8 ounces spaghetti, cooked and drained
• shredded cheddar cheese, if desired
• chopped onion, if desired

Recipe

• 1 spray large saucepan with cooking spray and heat over medium-high heat. add ground beef, 1 cup onions, and bell peppers. cook until beef is browned.
• 2 stir in tomatoes, beans, sauce and chili powder; bring to a boil over high heat. reduce heat and cook, stirring occasionally, 10-15 minutes.
• 3 serve meat over cooked spaghetti. garnish with cheese and onions if desired.

Cheese Stuffed Shells

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 (12 ounce) box jumbo pasta shells
• 3 cups low-fat ricotta cheese
• 12 ounces reduced-fat mozzarella cheese, shredded
• 3/4 cup reduced-fat parmesan cheese, grated
• 3 eggs, slightly beaten
• 1 teaspoon salt
• 2 teaspoons parsley
• 3/4 teaspoon oregano
• 1/4 teaspoon pepper
• 3 cups spaghetti sauce

Recipe

• 1 cook noodles according to directions on box.
• 2 combine all other ingredients except spaghetti sauce.
• 3 fill each shell with about 2 tbsp cheese mixture.
• 4 spray a 9x13 pan with cooking spray to prevent sticking.
• 5 spread small amount of spaghetti sauce on bottom of pan.
• 6 place filled shells in a single layer in pan.
• 7 cover with remaining sauce.
• 8 bake in 350 degree oven for 35 minutes.
• 9 for freezing: after shells are stuffed with the cheese mixture, place on a cookie sheet and freeze individually. once frozen you can place in a freezer bag. when ready to use just remove the amount you need and follow the recipe. the cooking time may need to be extended up to 1 hour if the shells are frozen.

Chicken With Chipotle-tomato Sauce And Ziti

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 8 ounces uncooked ziti pasta
• 2 teaspoons olive oil
• 3/4 lb boneless skinless chicken breast, cut into bite size pieces
• 2 cups chopped onions
• 2 teaspoons minced garlic
• 2 cups green bell peppers, cut in strips
• 8 ounces presliced mushrooms
• 1 cup canned crushed tomatoes, undrained
• 1/2 cup fat-free low-sodium chicken broth
• 1/2 teaspoon salt
• 1 canned chipotle chile in adobo, minced (about 1 teaspoon)

Recipe

• 1 cook pasta according to package directions.
• 2 while pasta cooks, heat oil in a large nonstick skillet over medium high heat. add chicken, cook about 3 minutes or until lightly browned.
• 3 add onion and garlic, cook 2 minutes.
• 4 add bell pepper and mushrooms, cook 5 minutes or until tender.
• 5 stir in remaining ingredients, cook 10 minutes or until thoroughly heated.
• 6 serve over pasta.

Cheese Stuffed Shells In The Pressure Cooker

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 egg
• 1/4 cup fresh flat-leaf parsley, minced
• 1/4 cup fresh basil, minced
• 2 garlic cloves, grated
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 pinch grated nutmeg
• 1 ounce locatelli romano cheese or 1 ounce parmigiano-reggiano cheese, grated fine
• 1/4 lb mozzarella cheese, shredded
• 1 (15 ounce) container ricotta cheese
• 1 (25 ounce) jar tomato sauce (marinara preferred)
• 1/2 cup water
• 6 ounces jumbo pasta shells (20-24 pieces)

Recipe

• 1 beat the egg in a bowl. add parsley, basil, garlic, salt, pepper, nutmeg, romano (or parmigiano), mozzarella and ricotta, and stir to combine thoroughly.
• 2 pour about 1/3 jar of marinara sauce in the bottom of your pressure cooker. add the water and stir.
• 3 fill the (uncooked) pasta shells with the cheese filling with a spatula or piping bag. be sure not to leave air pockets. place in one layer in the bottom of the pressure cooker.
• 4 cover the filled shells with the rest of the tomato sauce, spreading it out to make sure all the pasta is covered. bring up to pressure over medium-low heat (do not be tempted to turn up the heat, or the sauce may burn). cook 12 minutes at pressure. release the pressure (with the quick release valve if you have one, or by running cold water over the pot if you don't) and serve. serve with more grated romano or parmigiano if desired.

Corn Casserole

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 (8 ounce) can green giant mexicorn
• 1 (10 ounce) package yellow rice mix
• 1 (10 3/4 ounce) can cream of chicken soup
• 1/2 cup butter
• 1 cup grated cheese

Recipe

• 1 cook rice according to pkg. directions. add butter; stir until melted. add corn and soup. put all in casserole and top with cheese. bake at 350 for 15-20 minutes.

Craving Satisfying Beef Stroganoff!

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 12 ounces london broil beef or 12 ounces round steaks
• 8 ounces sour cream
• 2 tablespoons all-purpose flour
• 2 teaspoons beef bouillon granules
• 1/2 cup water
• 1/4 teaspoon ground black pepper
• 2 cups sliced fresh mushrooms
• 1/2 cup yellow onions or 1/2 cup onion
• 1 garlic clove, minced
• 2 tablespoons butter or 2 tablespoons margarine
• 2 cups of hot cooked egg noodles

Recipe

• 1 trim fat off beef (if any) cut meat into 2 inch pieces.
• 2 in small bowl stir together sour cream & flour. mix well than stir in bouillon, water, pepper. mix well and set aside.
• 3 in medium to large skillet stir meat, mushrooms, onion, & garlic in hot butter over medium-heat for about 5 minutes or until desired doneness.
• 4 drain fat.
• 5 stir sour cream mix into skillet.
• 6 cook & stir until thickened & bubbly. let simmer stirring occasionally after bubbling (about a minute or so).
• 7 serve over or mix into egg noodles.
• 8 enjoy!

Cheese Stuffed Shells

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 eggs, beaten
• 30 ounces ricotta cheese, lowfat okay
• 2 cups shredded mozzarella cheese, lowfat okay
• 3/4 cup grated parmesan cheese, lowfat okay
• 1/2 cup fresh parsley sprig, chopped
• 1 teaspoon salt
• 1 dash black pepper
• 12 ounces shell pasta, jumbo, prepared
• 26 ounces spaghetti sauce, lowfat okay
• 1/4 cup grated parmesan cheese, lowfat okay

Recipe

• 1 boil shells according to package directions. remove from pot with tongs to avoid tearing and allow to cool on a sheet of wax paper.
• 2 combine eggs, cheeses, and seasonings in bowl.
• 3 spoon about 3 tbls. cheese mixture into each cooked shell.
• 4 spread 2 tbls of the spaghetti sauce in bottom of 13"x9" baking dish.
• 5 arrange shells in dish over sauce.pour remaining sauce over stuffed shells.
• 6 sprinkle cheese over sauce.
• 7 bake in 350f degrees oven for 30 minutes.

Buttered Linguine With Parmesan

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 1/2 lb linguine (dry)
• 4 tablespoons butter
• 3/4 cup parmesan cheese, grated
• to taste salt and pepper

Recipe

• 1 cook the pasta in boiling water to the desired degree of doneness.
• 2 drain, but do not rinse.
• 3 return to the pot.
• 4 toss in the remaining ingredients and warm over low heat until the butter and cheese melts (about 1 minute).
• 5 serve immediately as a side dish or entrée.

Cranberry-walnut Tabbouleh

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1 cup bulgar wheat
• 1/2 cup chopped dried cranberries
• 1 cup boiling water
• 1/2 cup chopped fresh parsley
• 1/4 cup minced red onion
• 1/4 cup fresh lemon juice
• 2 tablespoons chopped walnuts, toasted
• 2 tablespoons chopped fresh mint
• 1 1/2 tablespoons walnut oil or 1 1/2 tablespoons olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 combine bulgur and cranberries in a medium bowl.
• 2 add 1 c boiling water.
• 3 let stand 30 miniutes or so until water is absorbed and buligur is soft.
• 4 fluff mixture with a fork.
• 5 stir in chopped parsley and the remaining ingredients, and toss gently to combine.

Cilantro-serrano Pesto With Grilled Chicken And Penne

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 cups fresh cilantro leaves
• 1/2 cup fresh mint
• 1/2 cup parmesan cheese (3 tablespoons toasted pecan halves 1 teaspoon kosher salt 2 garlic cloves 1 serrano chili, seeded an)
• 2 teaspoons balsamic vinegar
• 1/8 teaspoon fresh ground black pepper
• 1 lb boneless skinless chicken breast (i use the marinated chicken breast)
• 2 tablespoons olive oil
• salt
• pepper
• 6 cups hot cooked penne pasta (follow directions on package)
• 2 cups cherry tomatoes, halved
• 1/2 cup grated parmesan cheese

Recipe

• 1 place cilantro and the next 6 ingredients (through chili) in a food processor; process until well blended.
• 2 with processor on, slowly pour olive oil through the food chute: process until well blended.
• 3 place pesto in a large bowl, stir in vinegar and black pepper.
• 4 grill chicken (indoor our out).
• 5 heat outdoor grill or grill pan over medium heat.
• 6 coat chicken with olive oli.
• 7 season with salt and pepper.
• 8 grill chicken (or cook in pan) until done.
• 9 cut chicken into bite-sized pieces.
• 10 add chicken, cooked pasta, and tomatoes to pesto.
• 11 toss to combine.
• 12 sprinkle with grated parmesan cheese.

Cheese Tortellini With Nutty Herb Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 500 g ricotta-filled tortellini or 500 g ravioli
• 60 g butter
• 100 g walnuts, finely chopped
• 100 g pine nuts
• 2 tablespoons chopped fresh parsley
• 2 teaspoons chopped fresh thyme
• 60 g ricotta cheese
• 60 ml cream
• salt and pepper

Recipe

• 1 add the pasta to a large pot of rapidly boiling water and cook until al dente.
• 2 drain and return to the pot.
• 3 to make the sauce:.
• 4 heat the butter in a heavy-based frying pan over medium heat until foaming. add the walnuts and pine nuts and stir for 5 minutes, or until golden brown. add the herbs and season. remove from heat.
• 5 beat the ricotta with the cream. stir in the nuts and herb mixture.
• 6 add the sauce to the pasta and toss to combine.
• 7 serve immediately.

Cheese Stuffed Shells

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 eggs
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/3 cup parmesan cheese
• 1/4 cup chopped parsley
• 1 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 24 jumbo pasta shells, cooked and drained
• 1 1/2 jars spaghetti sauce

Recipe

• 1 mix together eggs, cheeses and spices until combined.
• 2 fill each shell with approximately 1/3 cup of cheese mixture.
• 3 place filled shells in a 9 x 13-inch pan.
• 4 pour sauce over shells.
• 5 bake at 350 degrees for 30 to 35 minutes or until bubbly.

Cheese Tortellini With Spinach & Goat Cheese

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 12 ounces fresh cheese tortellini (cooked according to package directions)
• 1/2 cup pesto sauce
• 2 cups baby spinach, coarsely chopped
• 4 ounces crumbled goat cheese
• 1 large lemon, juice and zest of
• fresh ground black pepper

Recipe

• 1 in a large pot, boil water for tortellini. once the water comes to a boil, add salt if desired and cook pasta.
• 2 in the meantime, put the pesto, spinach, goat cheese, lemon zest & juice in a large serving bowl.
• 3 drain the tortellini and add to the serving bowl.
• 4 add about ¼ cup of the cooking water and toss.
• 5 goal is to melt the cheese and pesto, but not to make a watery sauce.
• 6 the sauce should really cling to the pasta, so be careful not to add too much water.
• 7 grind some pepper over the top.
• 8 taste, adjust seasonings and serve.

Bacon Rice Stuffing

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 1/2 cups water
• 1 tablespoon butter or 1 tablespoon margarine
• 1 cup rice, uncooked
• 6 slices bacon
• 3 slices bread
• 1 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon marjoram
• 1/4 teaspoon sage
• 1/4 teaspoon thyme
• 1/4 teaspoon tarragon
• 1/4 teaspoon pepper

Recipe

• 1 bring water and butter to a boil.
• 2 add rice, cover, and cook for 20- 25 minutes or until rice is cooked.
• 3 remove from heat.
• 4 while rice is cooking, saute bacon until crisp and reserve 2 t bacon drippings.
• 5 crumble bacon into pieces.
• 6 saute onion in bacon drippings until tender.
• 7 add cooked rice.
• 8 tear bread into small pieces and add remaining ingredients.
• 9 combine with rice and bacon.
• 10 if dressing seems too dry, water, chicken broth, or melted butter can be added.
• 11 pour stuffing into a greased casserole dish.
• 12 bake, covered, at 350 degrees for 45 minutes.
• 13 remove baking cover and continue baking for 15 minutes longer.

Cheese Stuffed Shells

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 (12 ounce) box jumbo pasta shells
• 2 -15 ounces ricotta cheese
• 1 1/3 cups parmesan cheese, grated
• 4 large egg yolks
• 3 tablespoons parsley
• 3 tablespoons fresh basil
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 cup mozzarella cheese, shredded

Recipe

• 1 lighty oil a baking dish and set aside.lightly oil baking sheet and set aside.
• 2 partially cook the pasta in a large pot of boiling water,until slighty tender about 6 minutes.you will continue cooking pasta in oven after they have been stuffed.using a slotted spoon,drain pasta shells and place on greased baking sheet,spreading them out so that they don't stick together and allow to cool.
• 3 in a bowl,stir the ricotta,parmesan,egg yolks,basil,parsley and salt and pepper.set aside.
• 4 preheat oven to 350f.
• 5 spoon 1 1/4 cup marinara sauce over prepared baking dish.fill the shells with the cheese mixture,about 2 tbsp per shell.arrange the shells in the prepared dish.spoon more sauce over the shell,the sprinkle with the mozerella cheese.
• 6 bake in the third lower of your oven until filling is heated through and the top is golden brown about 25-30 minutes.

Cheese Tortellini With Cannellini Bean Sauce

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 9 ounces cheese-filled tortellini
• 15 ounces cannellini beans, drained and rinsed
• 2/3 cup milk
• 1/4 cup parmesan cheese, grated
• 1/3 cup red bell pepper, slivered
• 1 tablespoon oregano
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon black pepper

Recipe

• 1 cook tortellini according to package directions. drain.
• 2 meanwhile, place the beans and milk in food processor or blender. cover and process until smooth.
• 3 transfer to a large skillet. stir in parmesan cheese, red pepper, oregano, slat, nutmeg, and pepper. cook and stir until heated through.
• 4 serve over drained tortellini.

Corn Chip Topping

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 6 ounces corn chips
• 2 tablespoons butter, melted
• 2 tablespoons minced fresh parsley
• ground black pepper

Recipe

• 1 pulse the corn chips and butter in a food processor to make coarse crumbs.
• 2 toss the crumbs with the parsley and season with pepper.
• 3 set aside until needed.

Chicken Biryani Rice

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 cups basmati rice
• 1 1/2 lbs chicken pieces
• 1/2 cup milk
• 1 cup yogurt
• 3 thinly sliced onions
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon green chili paste (adjust to taste, i use whole chillies and do not eat)
• 1/2 cup tomato puree
• 2 teaspoons red chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 2 teaspoons roasted cumin powder
• 1/2 teaspoon garam masala powder
• 1 pinch saffron
• 1 teaspoon coriander powder
• 2 tablespoons fresh cilantro leaves
• salt
• 7 tablespoons vegetable oil (adjust to taste)

Recipe

• 1 mix tomato puree, yogurt, ginger, garlic, green chili paste, red chili powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. stir well.
• 2 marinate the chicken with this mixture and keep aside for this mixture and keep aside for 3 to 4 hours.
• 3 heat oil in a pan. fry the onions until golden brown. the golden brown onions are a very very important step in pakistani cooking. do not make it less than golden brown. this is why you need the extra oil.
• 4 add the marinated chicken and cook for 10 minutes.
• 5 add 4 cups of water to the rice. mix saffron in milk and add it. add the chicken pieces. pressure cook the rice.
• 6 mix gently. garnish with green coriander leaves and serve hot.

Chicken Bolognese With Linguine

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (28 ounce) can diced tomatoes
• 1 1/4 cups sweet wine (such as riesling or zinfandel)
• 4 tablespoons unsalted butter
• 4 ounces pancetta, cut into 1/4-inch pieces
• 1/2 carrot, peeled and minced
• 1/2 cup finely chopped onion
• 1/2 ounce dried porcini mushrooms, rinsed and minced
• salt
• pepper
• 1 garlic clove, minced
• 1 teaspoon sugar
• 1 1/4 lbs ground chicken
• 1 1/2 cups whole milk
• 2 tablespoons tomato paste
• 1 lb linguine
• grated parmesan cheese

Recipe

• 1 pulse tomatoes in food processor until finely chopped, about 8 pulses; set aside.
• 2 simmer wine in 10-inch nonstick skillet over med-low heat until reduced to 2 tablespoons, about 20 minutes; set aside.
• 3 cook butter and pancetta in 12-inch skillet over medium heat until pancetta is lightly browned, 3-5 minutes.
• 4 add carrot, onion, porcini, and ¼ teaspoon salt and cook, stirring often, until vegetables are softened, about 4 minutes.
• 5 stir in garlic and sugar and cook until fragrant, about 30 seconds.
• 6 add chicken and cook, breaking up meat with wooden spoon, for 1 minute.
• 7 stir in milk and simmer gently, breaking meat into small pieces, until most of liquid has evaporated and meat begins to sizzle, about 15 minutes.
• 8 stir in tomato paste and cook for 1 minute.
• 9 stir in processed tomatoes and simmer until sauce is thickened, 12-15 minutes.
• 10 stir in reduced wine and simmer until flavors are blended, about 5 minutes.
• 11 meanwhile, bring 4 quarts water to boil in large pot.
• 12 add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
• 13 reserve ½ cup cooking water, then drain pasta and return it to pot.
• 14 add sauce and toss to combine.
• 15 season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency.
• 16 serve with parmesan.

Buttered Couscous With Pomegranate And Almonds

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 12
• 3 pomegranates
• 700 g couscous (1 lb 8oz)
• 75 g butter (3oz)
• 2 (100 g) bags blanched almonds
• 1 (25 g) pack fresh coriander, leaves only, chopped
• 0.5 (25 g) pack fresh mint, leaves only, chopped

Recipe

• 1 halve the pomegranates and pick out the seeds. divide the couscous between two large mixing bowls and pour 570ml (1 pint) boiling water into each one. cover with a clean cloth and leave for 10 minutes.
• 2 meanwhile, melt the butter in a frying pan and add the almonds. cook them until they are golden, stirring now and then. this will only take a few minutes. keep an eye on them as they can burn quite easily.
• 3 season the cousous and fluff with a fork. divide the buttery almonds, pomegranate seeds and herbs between the bowls of couscous and stir.

Chicken Bolognese

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 12 ounces linguine or 12 ounces fettuccine
• 4 teaspoons olive oil
• 1 lb ground chicken breast
• salt and pepper
• 2 medium carrots, chopped
• 2 celery ribs, medium, chopped
• 1 large onion, chopped
• 1 garlic clove, crushed with press
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup reduced-fat milk (2%)
• 1/3 cup freshly grated parmesan cheese
• 1/4 cup loosely packed fresh parsley leaves, chopped

Recipe

• 1 heat large covered saucepot of salted water to boiling on high. add pasta and cook as label directs.
• 2 meanwhile, in 12-inch nonstick skillet, heat 2 teaspoons oil on medium 1 minute. add ground chicken to skillet; sprinkle with 1/4 teaspoon salt. cook chicken 8 to 9 minutes, or until it is no longer pink, stirring occasionally. transfer chicken along with any juices in skillet to medium bowl.
• 3 to same skillet, add remaining 2 teaspoons oil with carrots, celery, onion, and garlic; cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occasionally. stir in tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; heat to boiling. reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally. stir in cooked chicken and milk; heat through.
• 4 reserve 1/4 cup pasta cooking water. drain pasta and return to saucepot; stir in sauce from skillet, parmesan, parsley, and reserved cooking water, and toss to coat.

Amazing Simple Pasta

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 lb farfalle pasta (butterfly pasta)
• 6 tablespoons butter
• 1/2 cup parmesan cheese, freshly grated
• 1/2 teaspoon salt

Recipe

• 1 boil the pasta in at least 2 quarts of water until it is tender, but not falling apart. drain well in a colander (don't rinse!) and return right away to the warm cooking pot.
• 2 cut up the butter into the pasta and add the grated parmesan cheese. add the salt, less if desired. toss carefully and serve when butter and cheese have fully melted.
• 3 note: do not use the "green can" parmesan cheese or you will be disappointed! fresh romano can also be substituted.

Buttered Homemade Noodles

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 egg yolks
• 1 egg
• 3/4 cup water
• 3 1/3 cups all-purpose flour
• 3 tablespoons butter or 3 tablespoons margarine
• 1/2 cup finely crushed rich round butter flavored cracker

Recipe

• 1 in a mixing bowl, stir together the yolks, whole egg, and water.
• 2 add 3 cups of the flour and mix well to combine into a dough. sprinkle kneading surface with the remaining flour. turn dough out onto floured surface. gently knead dough into a ball. let rest for 15 minutes.
• 3 on floured surface, roll out dough to 1/16-inch thickness. let dry for 1 hour.
• 4 cut into strips at a width you prefer (1/4 to 3/4 inch wide).
• 5 cook in boiling salted water* for 4 to 6 minutes or until tender.
• 6 drain and toss noodles with butter or margarine. sprinkle with crushed crackers.
• 7 **note:** instead of water, you can cook the noodles in boiling broth, if you like.

Buttered Noodles With Eggs And Parmesan Cheese

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb thin noodles
• 4 eggs
• 1/3 cup freshly grated parmesan cheese
• 2 tablespoons parsley, chopped
• salt (to taste)
• 1/4 teaspoon black pepper
• 4 tablespoons butter

Recipe

• 1 cook noodles in a large pot of lightly salted water until al dente.
• 2 while the pasta is cooking, place the eggs, grated cheese, parsley, salt and pepper into a mixing bowl and beat with a whisk until well combined.
• 3 when the noodles are almost cooked, melt the butter in a large nonstick skillet over medium heat.
• 4 quickly drain the pasta and add it to the skillet.
• 5 toss briefly to coat it with the butter.
• 6 add the egg mixture to the skillet and using a flat wooden spoon, mix quickly together for less than a minute until the eggs and noodles become creamy and thick.
• 7 do not cook the eggs too long or they will scramble and ruin the dish.
• 8 serve immediately.

Cheese Vegetable Lasagna

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 12 lasagna noodles
• 2 zucchini, thinly sliced
• 1 large red onion, thinly sliced
• 3 red bell peppers, grilled and cut in strips
• 1/2 lb quark or 1/2 lb ricotta cheese
• 1 cup mozzarella cheese, grated
• 1 cup parmesan cheese, grated
• 1/2 cup all-purpose flour
• 5 tablespoons butter
• 3 1/2 cups milk
• 1/2 teaspoon dried savory
• grated nutmeg
• salt & freshly ground black pepper

Recipe

• 1 preheat oven to 375°f.
• 2 cook noodles according to instruction on package until al dente (tender, but firm).
• 3 sauce: in a saucepan, melt butter; stir in flour until no lumps remain, then whisk in milk; bring to a boil, stirring until sauce thickens. add savory and season to taste with nutmeg, salt and pepper. mix well and continue cooking for 5 minutes, stirring constantly. remove from heat and set aside.
• 4 into a buttered lasagna dish, spread some sauce evenly. cover with 4 lasagna noodles and top with some zucchini, onion slices and bell pepper strips. spread with quark (or ricotta) cheese and sprinkle with some mozzarella and parmesan cheeses,.
• 5 season to taste with salt and pepper continue with noodles, repeat layers twice. top with remaining sauce and sprinkle with cheese.
• 6 bake for 30-35 minutes. remove from oven and let stand for 10 minutes before serving.

Cheese Tortellini With Garden Vegetables

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 1 (9 ounce) package buitoni three cheese tortellini, cooked,drained and kept warm
• 2 tablespoons butter or 2 tablespoons margarine
• 1 medium zucchini, unpeeled and cut into strips
• 5 ounces fresh mushrooms, sliced
• 1 medium red bell pepper, seeded and cut into strips
• 1 medium yellow bell pepper, seeded and cut into strips
• 1 (15 ounce) container buitoni marinara sauce
• 1 tablespoon chopped fresh basil

Recipe

• 1 heat butter in large skillet over medium-high heat.
• 2 add zucchini, mushrooms and bell peppers; cook, stirring constantly, for 5 minutes or until tender.
• 3 reduce heat to low; add sauce.
• 4 cook, stirring occasionally, for 5 minutes or until heated through.
• 5 remove from heat, add pasta and toss.
• 6 sprinkle with basil and serve.

Confetti Cumin Rice

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1/2 cup vegetable broth
• 3 cloves garlic, minced
• 1 cup chopped green onion
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 2 cups cooked brown rice or 2 cups cooked basmati rice
• 1/4 cup shredded carrot
• 1 tablespoon soy sauce
• 1/4-1/2 teaspoon ground cumin
• salt and pepper

Recipe

• 1 add broth to a 10-inch non-stick skillet.
• 2 over medium-high heat bring to a boil.
• 3 add garlic, green onion, and bell peppers.
• 4 cook in broth for 5-8 minutes, stirring frequently; cook until peppers are tender.
• 5 stir in remaining ingredients.
• 6 continue to cook and stir occasionally until mixture is heated throughly.
• 7 we like a strong cumin flavor but if you are unsure, start low and work your way up.

Cilantro Tomato Pasta Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 cucumber
• 1 cup ripe tomato, diced
• 1/2 cup red onion, finely chopped
• 2 tablespoons fresh lime juice
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup dry small shell pasta, cooked and drained

Recipe

• 1 peel the cucumber and cut in half lengthwise.
• 2 use a spoon to gently scrape away the seeds.
• 3 cut in half again lengthwise and dice cucumber.
• 4 place cucumber tomato red onion lime juice cilantro sugar salt and pepper and pasta in bowl
• 5 toss gently.
• 6 chill.