Chicken Slaw over Noodles

Ingredients:

2 cups chopped cooked chicken
2 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrot
1/4 cup sunflower nuts
1/2 cup low-fat Asian sesame-ginger dressing
1/2 cup chow mien noodles

Instructions:

Place both the red and green cabbage in a mixing bowl. Add carrots and toss. Fold in sunflower nuts. Add chicken making sure all ingredients is blended well. Cover slaw with dressing making sure to coat well. Place noodles in the bottom of a salad bowl. Spoon the slaw over the top of the noodles. Serve cold.

Angel Hair Salad with Sesame Seeds

Ingredients:
16 oz Angel Hair pasta
½ cup sesame oil
½ cup soy sauce
¼ cup balsamic vinegar
1 tbsp hot chilli oil
¼ cup sugar (or less)
1.5 tsp sesame seeds
1 yellow bell pepper, diced
2 green onions, sliced

Instructions:
Cook the pasta according to package instruction – but don’t overcook. The pasta should still have some bite. Drain and set aside.

In a large salad bowl, mix the soy sauce, vinegar, chili oil, sesame oil and the sugar. Add the cooked pasta and toss well. Top with green onion and bell pepper and sprinkle with sesame seeds.

This salad tastes delicious served warm or chilled.

Lemon Salmon Salad

20 oz cooked salmon, flaked
8 oz macaroni
2 cups cucumber, sliced
1 cup mozzarella cheese cut into this strips
1/2 cup parsley, chopped
1/4 cup parmesan cheese, grated
2 cups cherry tomatoes, cut in half

Lemon Dressing
3/4 cup olive oil
1/4 cup fresh lemon juice
2 cloves of garlic, minced
1/2 tsp dill weed
1/2 tsp lemon peel, grated
Pepper to taste

Cook macaroni. Drain, rinse and cool. Add all ingredients to medium bowl and toss. Blend all ingredients for lemon dressing. Add the lemon dressing to the salmon pasta, toss well and enjoy.

Copyright © The Recipe Finder, All Rights Reserved

Zucchini Pasta Bake

2 zucchini, sliced
12 oz. tomato sauce
3 cups Rigatoni
6 oz. Mozzarella cheese, sliced
1 tsp olive oil
Handful of shredded cheese

Preheat oven to 350F.

Cook pasta according to package instruction, then set aside.

In a small saucepan, boil a small amount of water. Add zucchini and cook until tender. Grease a baking dish and layer 1/3 of the Rigatoni, tomato sauce, cheese and zucchini. Continue layering until you have three of each. Cover with shredded cheese and add a sprinkle of olive oil.

Bake in the oven for about 30 minutes or until cheese is melted.

Copyright © The Recipe Finder, All Rights Reserved

Tasty Pasta Shells

1 (16 ounce) box medium pasta shells
1/4 teaspoon celery seeds
1/3 cup hamburger dills, chopped
1/4 cup sweet onions, chopped
2 hard-boiled eggs, chopped
1 teaspoon season salt
1 teaspoon lemon juice
1 (8 ounce) package shredded cheddar cheese
1 cup mayonnaise
Pepper to taste

Cook pasta shells according to package directions.  Drain well.  Place the pasta in a large mixing bowl. Add the eggs, chopped hamburger dills and chopped onion.  In a small bowl mix together the mayonnaise, celery seeds, season salt and pepper. Fold in the cheddar cheese.  Pour mixture over pasta and stir well.  Be sure all the pasta, eggs, pickles and onions are covered well with the mayonnaise mixture.  Cover and place in the refrigerator for one hour or in the freezer 15 to 20 minutes before serving.

Copyright © The Recipe Finder, All Rights Reserved

Peas and Macaroni Salad

1 cup fresh pea pods
8 ounces dried elbow macaroni
1 cup frozen peas, thawed
1/2 cup mayonnaise or salad dressing
1/2 cup dairy sour cream
1/3 cup milk
1/4 cup horseradish mustard
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup thinly sliced celery
2 tablespoons chopped onion

Cook macaroni according to package.  Add peas to boiling water one minute before done.  Drain macaroni and peas and rinse with cold water.  Combine, mayonnaise (salad dressing), sour cream, mustard, milk, garlic and salt and pepper in a bowl to create dressing.  Set dressing to the side.  In a large bowl combine macaroni and peas with the celery and onions. Pour dressing mixture over and stir until coated well.  Cover and refrigerate for 4 hours.  When ready to serve, stir and add one to two tablespoons of milk if desired.

Copyright © The Recipe Finder, All Rights Reserved

Velveeta Shells and Cheese Primavera

1 12oz package of Velveeta shells and cheese
2 tablespoons Low Fat Italian dressing
1 cup broccoli florets
1 red or green pepper cut into strips
1 cup baby peas (frozen)
1/4 teaspoon dried basil leaves
2 tablespoons Parmesan cheese

Cook shells and cheese pasta as directed on packaging using low fat milk.  In a large skillet, warm dressing over medium heat.  Combine broccoli and peppers and add to skillet.  Cook until vegetables are somewhat tender.  Add frozen peas and cook until peas are cooked through.  Mix cooked Velveeta shells and cheese with basil and add to skillet.  Top with Parmesan cheese and serve warm.

Copyright © The Recipe Finder, All Rights Reserved

Angel Cabbage Pasta

8 oz angel hair pasta cut into 2 inch lengths
4 cups red cabbage – shredded
1/2 cup vegetable broth
salt to taste
pepper to taste
garlic powder to taste
1/2 cup fat free sour cream (plain yogurt can be used instead of sour cream)

Cook pasta and drain well. While noodles are cooking, saute shredded red cabbage in broth until tender (approximately 10-15 minutes). Once cabbage is tender add pasta noodles and mix well. Once combined together well, remove pan from heat. Salt, pepper and add garlic powder to taste. Top with sour cream and serve while warm.

Copyright © The Recipe Finder, All Rights Reserved

Riesling and Bacon Smoked Risotto

8 oz smoked bacon, chopped
1 onion, chopped
1 oz butter
10 oz risotto rice
6 oz cherry tomatoes, halved
3 cups hot chicken stock
2 oz Parmesan, grated
4 oz. Riesling or other white wine

Preheat the oven to 400°F.

Cook bacon. Add the butter and the onion and cook both until soft, about 3 to 4 minutes. Add the risotto rice and toss until the rice is well coated. Add Riesling and cook about 2 minutes.

Pour stock over the rice mixture and add the halved cherry tomatoes. Stir, then cover with a tight fitting lid and bake for about 18 minutes. Check once and add extra stock if necessary. Add most of the Parmesan cheese and stir through. Leftover Parmesan can be used for extra sprinkling. Serve with Italian Bread and Bagged salad.

Copyright © The Recipe Finder, All Rights Reserved

Chickpea Penne

16 oz Penne pasta
2 tbsp olive oil
3 cloves garlic, crushed
2 medium white onions, finely chopped
1 cinnamon stick
2 tsp ground cumin
1x14oz can chickpeas
8 oz cherry tomatoes, quartered
1/3 cup dried currants
1/3 cup olive oil (additional)
¼ cup fresh basil leaves, shredded
1/3 cup pine nuts, toasted
1 cup Parmigiano Reggiano shredded cheese combo

Cook the penne pasta according to box. Drain and set aside.

In a large frying pan, heat the olive oil and cook the garlic and onions until soft. Add the spices and stir for a minute. Then add cherry tomatoes, currants, extra oil and chickpeas, stir everything gently and cook until just heated through. Add the pasta to the chickpea mixture, stir gently and serve immediately in deep bowls sprinkled with basil leaves and pine nuts. Top with Cheese.

Copyright © The Recipe Finder, All Rights Reserved

« Previous Page — Next Page »