Cheryl's Pasta Salad

1 box of bowtie pasta cooked and cooled ( I toss with a small amount of Olive Oil to keep it from sticking together)
Roasted Red Pepper cut into small pieces (approx 1/2 from the jar)
Black olives sliced (1 small can)
1 cup of frozen peas
1 bunch of scallions thinly sliced white and green parts
1/2 inch chunks of diced diced Monterey Jack cheese- 1 block
1/2 inch chunks of diced Cheddar cheese
2 cups of 1/2 inch chunks of ham from a 1/2 inch thick slice (I have this cut into a 1/2 inch piece from the deli).

I always use the items listed above and sometimes add the items listed below:
Thin strips of salami
1 can of marinated artichokes sliced

Mix all ingredients together and serve tossed with Tuscan Italian Salad Dressing and Parmesan cheese. Note: I only mix the dressing with the amount we are eating then the rest can be refrigerated and served later. Serve with garlic bread for a Summer meal.

-Cheryl

Pesto Ravioli with Chicken

2 tsp. olive or vegetable oil
1 lb. boneless, skinless chicken breast strips for stir-fry
¾ c. chicken broth
1 (9oz.) pkg refrigerated cheese filled ravioli
3 small zucchini, cut into ¼ in slices
1 large red bell pepper, thinly sliced
¼ cup basil pesto
Freshly grated Parmesan cheese
 
Heat oil in 12 inch skillet over medium-high heat.  Cook chicken in oil about 4 minutes, turning occasionally, until brown.  Remove chicken from skillet.  Add broth and ravioli to skillet.  Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender. Stir zucchini, bell pepper, and chicken into ravioli. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp and tender. Toss with pesto. Sprinkle with cheese.

-Sarah

Cajun Chicken Pasta

2 chicken boneless, skinless chicken breast halves, cut into thin strips

2 tsp cajun seasoning

2 Tbsp butter

1/2 cup green pepper strips

1/2 cup sweet red pepper strips

1/2 c sliced fresh mushrooms

1/4 cup green onion, chopped

1 c heavy cream

1/4 tsp basil

1/4 tsp lemon pepper

1/4 tsp salt

1/8 tsp garlic powder

1/8 tsp pepper

8 oz pasta, cooked, drained (I like the small bowtie pasta best)

parmesan cheese, grated (optional)

Place chicken and cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat.

In a large skillet over medium heat, sauté chicken in butter until almost tender, about 5-7 minutes.  Add peppers, mushrooms and onions; cook and stir for 2-3 minutes.  Reduce heat.  Add cream and seasonings; heat through.  Add pasta and toss, heat through and sprinkle with parmesan cheese before serving, if desired.

-Camille

Ziti alla Zucchini

2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1-2 small zucchini, cut into julienne or shredded
1 cup water
Salt and black pepper
Pinch hot chile flakes
2 tablespoons oregano or basil (optional)
1 pound uncooked ziti
1/4 cup Parmigiano-Reggiano

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the ziti according to the package directions, until tender yet al dente. In a large pan, heat the olive oil over high heat and add the onion, garlic, and zucchini and cook 1 minute. Add the water, salt and pepper, lower heat to medium and cover, cooking until the zucchini is soft, about 8 minutes. Add the red pepper flakes and parsley and keep warm. Toss the pasta with the cooked zucchini 1 minute over high heat. Divide evenly among 4 plates, topped with freshly grated Parmigiano-Reggiano.

-Lisa

Ragu

½ cup extra-virgin olive oil

1 small onion, diced

1 cup dry white wine

½ lb veal (any cut)

½ lb Italian sausage

½ lb pork (any cut)

2 14 oz cans tomato sauce

2 28 oz cans diced tomatoes or tomato puree

1½  – 2 teaspoons salt

Heat oil in large pot, add onions and sauté until tender. Add meats. Brown all sides. Add wine

and cook until most of the liquid has evaporated. Add the tomatoes and sauce. Bring to a boil, add salt and then let simmer with the lid on for about 6 hours. Stir about every 15-20 minutes.

-Lisa

Pasta Carbonara

8 oz long pasta such as spaghetti, linguini or fettuccine

6 strips bacon

½ cup onion diced

½ water

2 eggs slightly stirred

¼ C cream ( ½ and ½ will work or evaporated milk will too)

1 Tbls parsley

½ cup grated parmesan cheese

1/8 teas black pepper

Boil pasta in salted water. While pasta boils, fry bacon and drain on paper towels. Drain most fat from frying pan- do not wipe the pan. Warm pan on medium heat. Add onions and dry sauté for 1-2 minutes. Add water and stir, scraping bacon bits from bottom of pan (called deglazing). Reduce heat to med-low and cook until water has evaporated and onions are soft tender. Meanwhile crumble bacon into bite-size pieces. Then combine eggs, milk, parsley, cheese and pepper in bowl and whip with fork until well combined. Before draining pasta, ladle 2 Tbls pasta water into egg mixture and stir (called tempering). Drain pasta and immediately add bacon & onions. Pour egg mixture over hot pasta and gently turn until all coated and egg has cooked

(it will loose shine and look dry). Plate and add additional cheese if desired. Buon Appetito!

Serves 4 adults

-Lisa

Pasta Italia

8 oz short pasta like penne, rigatoni or farfalle

3-4 Tbls extra virgin olive oil

2-3 cloves crushed garlic

3 ripe Roma tomatoes (diced)

½ cup shredded basil leaves or 2 teas dried basil

¾ cup finely cubed or shredded mozzarella cheese

Boil pasta in salted water. While pasta boils, warm oil in pan over medium heat, add garlic and sauté until lightly browned. Reduce heat to low and add tomatoes and basil. Do not stir, but coat all with oil. When pasta is done, drain and return it to boiling pot. Add oil mixture. Coat all pasta. Add cheese and gently incorporate until softened and almost melted. Plate and enjoy!
Serves 4 adults

-Lisa

Penne With Pumpkin Sauce

1 onion, chopped fine

1 red bell pepper, chopped fine

2 large garlic cloves, minced

2 tablespoons unsalted butter

1/2 cup canned solid pack pumpkin

1 cup chicken broth

1/2 cup water

2 tablespoons heavy cream

Freshly grated nutmeg to taste

1/2 pound penne or other tubular pasta

3 tablespoons minced fresh parsley leaves

Freshly grated Parmesan as an accompaniment

In a large skillet cook the onion, the bell pepper, and the garlic in the butter over moderate heat, stirring, until the vegetables are softened, stir in the pumpkin, the broth, the water, the cream, the nutmeg, and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. While the sauce is simmering, in a kettle of salted boiling water boil the penne until it is al dente, ladle out the reserve about 1 cup of the cooking water, and drain the penne well.

Add the penne to the sauce, cook the mixture over moderate heat, stirring and thinning the sauce as desired with some of the reserved cooking water, for 1 to 2 minutes, or until the pasta is coated well, and stir in the parsley. Divide the pasta between 2 -4 plates and serve it with the Parmesan.

-Lisa

Pasta Amacitriana

Any pasta will do. I like rigatoni for this one though.

2 Tb extra virgin olive oil

½ med onion, diced

4 slices bacon- cooked & crumbled

½ red bell pepper, diced

1 med can tomatoes or tomato puree

½ teas salt

¼ teas hot red pepper flakes

While pasta is boiling, cook bacon, crumble & set aside. Sauté onion in olive oil until transparent. Add red bell pepper and sauté another 3-4 minutes. Add tomatoes, salt & red pepper flakes. Simmer until pasta is almost done then add the bacon and let sit

until pasta is al dente. Drain pasta & combine w/ sauce. Buon appetito!

Serves 2-4

-Lisa

Penne Arrabbiata

Any pasta will work, but the original calls for penne

2 Tb. Extra virgin olive oil

1 clove minced garlic

¼ - ½ teas hot red pepper flakes (depends on taste)

½ teas beef or veg bouillon

1 med can diced tomatoes

1 sm can tomato sauce

While pasta is cooking, sauté garlic in oil until slightly golden. Add pepper flakes. Add bouillon, stirring until dissolved. Add tomatoes & sauce and simmer until pasta is al dente. Drain pasta and combine w/ sauce & mangia!

Serves 2-4

-Lisa

Spaghetti and Meatballs

1 8 oz can tomato sauce

1 14 oz can diced tomatoes

1 6 or 8 oz tomato paste

For Sauce:

1  8 oz can of water

6 Tbsp dried parsley

6 Tbsp green peppers, finely chopped

1 tsp salt

1/4 tsp pepper

1 tsp sugar

1 tsp Worcestershire sauce

1/2 tsp oregano

1 clove minced garlic

chili powder to taste

1 c sliced fresh mushrooms

Mix ingredients together and simmer on low.  Meanwhile...

Meatballs:

3/4 lb ground beef

1/4 lb ground pork (or can do all beef)

1/2 c plain bread crumbs

1/2 c parmesan cheese

1 clove minced garlic

1/4 c milk

1 egg, beaten

1 1/2 tsp salt

1/8 tsp pepper

Mix all together, make 1 1/2" meatballs, and brown.  In separate pan, sauté 1 c minced onions blend in 2 Tbsp flour.

Mix onions and meatballs, then add to sauce.  Let simmer for 3 hours.  Serve over cooked spaghetti.  Can also be put in the refrigerator overnight, and flavor is even better.

-Camille

Fettuccine Alfredo

1 c milk

1 Tbsp corn starch

1/4 c butter or margarine

2 Tbsp flour

1 cup milk

1/2 cup parmesan cheese

dash garlic salt

dash basil

dash onion powder

Combine 1 cup milk with corn starch.  Stir until lumps are out.  In saucepan melt butter.  Add flour.  Slowly add 1 cup milk, stirring with wire whisk.  When all stirred in slowly add milk/corn starch mixture.  Stir in remaining ingredients; continue stirring until thickened.  I usually add grilled chicken and broccoli, to make a more complete meal.  Serve over cooked fettuccine noodles.

-Camille

Chicken Tetrazzini

8 oz pasta, uncooked

1/4 c butter or margarine

1/4 c flour

1 c chicken broth

1 c whipping cream

1/2 c shredded Swiss cheese

1/3 c grated parmesan cheese

2 1/2 c cubed cooked chicken (about 1 lb)

3/4 c fresh, sliced mushrooms

Cook pasta according to package directions; drain.  Meanwhile, in  large saucepan, melt butter; blend in flour.  Gradually stir in broth and whipping cream.  Cook, over medium-low heat, stirring constantly, until sauce begins to thicken.  Blend in cheeses; continue heating, stirring constantly until cheese melts.  Stir in remaining ingredients until thoroughly heated.  Serve sauce over cooked pasta.

-Camille

Broccoli Beef

2 Tbsp soy sauce

2 Tbsp Italian dressing

1 tsp cornstarch

1 Tbsp minced garlic

1 tsp ground ginger

1 c fresh mushrooms, sliced

1 cup celery, sliced

1/2 c green onion, sliced

3/4 lb round steak, cut into strips

6 c water

5 cubes beef bouillon

4 oz linguine pasta, uncooked

1/2 cup beef broth

1 pound broccoli, separated into florets

Stir together soy sauce, Italian dressing, cornstarch, garlic and ginger.  Place steak strips in the mixture to marinate for 15 minutes.

While beef marinates, combine the bouillon cubes in water in a large saucepan.  Bring to a boil and add pasta.  Cook for about 8 minutes or until al dente.  Drain.

Heat a large skillet over medium-high heat.  Remove beef from marinade with slotted spoon and place in hot skillet.  Discard marinade.  Cook beef for 2-3 minutes, or until mostly browned.  Stir in beef broth, mushrooms, green onions, celery and cover, simmer for about 5 minutes.  Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp.  Add drained linguine, toss, and serve.

-Camille

Shauri's Pasta Salad

8-10 oz small pasta shells (or any other style pasta you like-I prefer this size and shape)

Any amount of the following, diced small:

carrots

cucumbers

cherry or grape tomatoes

celery

green/red/yellow pepper

cheese (I like mozzarella)

About 1/4 C mild olive oil or canola oil (maybe less, adjust to your liking)

One (regular sized) packet Hidden Valley Ranch dressing mix

Cook pasta to al dente. Let it cool (I like to shock the pasta in ice water for a minute or two). Drain pasta and transfer into a medium sized salad bowl. Add chopped ingredients. Drizzle with oil and mix well. Sprinkle with Ranch dressing mix and stir and toss until all ingredients are evenly coated.

-Steph

Tortellini Soup

2 cloves of garlic, chopped and browned in a touch of olive oil. 1 lb pork sausage
42 oz of chicken broth or 3-4 cans of chicken broth
9 oz tortellini
1 (14oz) can diced tomatoes
1 bunch or bag spinach
6 basil leaves, chopped or 1 tsp dried basil
salt and pepper to taste
1/2 c parmesan cheese (garnish)
　
Add pork sausage in with garlic and cook until well done. Add chicken broth, diced tomatoes and half of the fresh basil.
Bring to a boil, then simmer for about 1/2 to 1 hour. Put tortellini in 8-10 minutes before serving and then spinach right before
serving it. Garnish with parmesan cheese and serve with a green salad.

-Natalie

Easy Chicken and Broccoli Alfredo

(from the Campbell's Soup website)

8 oz. uncooked linguine

1 cup fresh or frozen broccoli flowerets

1 1/2 T butter or margarine

3 skinless, boneless chicken breast halves, cubed

1 can Cream of Mushroom Soup

1/2 cup milk

1/2 cup grated Parmesan cheese

1/4 t pepper

Prepare linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain in colander. In sauce pot over medium-high heat, heat butter. Add chicken and cook until browned, stirring often. In same pan, mix soup, milk, cheese, and pepper. Cook through, stirring occasionally. Toss with hot cooked linguine.

-Lindsay

Chicken Alfredo Lasagna in a Crock Pot

(an easy Sunday meal from 101 More Things To Do with a Slow Cooker)

12 lasagna noodles, uncooked

2 jars (16 oz each) Alfredo sauce

1/3 cup water

1 1/2 cups chicken, cooked and diced

1 carton (16 oz) ricotta or cottage cheese

2 cups grated mozzarella cheese

Break 4 noodles to fit in the bottom of greased 6 to 7 quart slow cooker. Layer a third of Alfredo sauce, half of water, and half of chicken over noodles. Spread half of ricotta or cottage cheese and sprinkle a third of mozzarella over meat layer. Add another layer of noodles. Layer a third of Alfredo sauce, remaining chicken, water, and ricotta or cottage cheese. Sprinkle second third of mozzarella. Layer remaining noodles, sauce, and mozzarella. Cover and cook on low heat 4-5 hours. Do not cook more than 5 hours. Makes 10-12 servings. (I often half the recipe for our little family).

-Lindsay

Make-Your-Own Pasta Salad

(my husband's summer favorite)

Your choice of pasta (I like rotini)

A pile of each of the following ingredients (feel free to add more):

cubed ham

cubed turkey

cubed cheddar cheese

cubed Monterrey Jack cheese

olives

cucumbers (peeled and diced)

tomatoes, diced

avocados, diced

Your choice of salad dressing

Cook pasta according to package directions. While pasta is cooking, dice toppings. Put pasta in a big serving bowl and put all the other toppings in small bowls. Serve buffet style with each person making his or her own salad.

-Lindsay

Pasta/Spinach Chicken Salad

Marinade overnight:

2-3 cups cooked/cubed chicken (my new fave way to do this is Cheryl's tip of baking it in olive oil, salt and pepper:))

16 oz. cooked bow tie pasta

Marinade:

1 c oil

2/3 c teriyaki sauce

2/3 c white wine vinegar

6 T sugar

salt and pepper to taste

Just before serving

combine the pasta and chicken with the following ingredients:

6 oz. Crazins

3 (11 oz) cans mandarin oranges

1 bunch chopped green onion

2 tbs toasted sesame seeds

6 oz honey roasted peanuts

10 oz spinach (or to your liking- I tend to like more spinach leaves)

Enjoy!

-Steph