Crockpot Cheese Tortellini

Ingredients:

1 small bag of fresh spinach

2-14.5 oz cans of Italian style diced tomatoes, drained

8 oz cream cheese, diced

1 pound ground sausage or chicken/turkey sausage

4 cups chicken broth

1- 19 oz bag of frozen cheese tortellini

1. Brown the sausage and put the first five ingredients in crockpot or bowl and stir. 

*If freezing, put the sausage mixture in a freezer bag and freeze. Let it thaw overnight in the fridge before cooking.*

2. Cook on low for 4-6 hours.

3. Add the tortellini during the last 30 minutes of cooking. 

4. Enjoy! 

Skillet Pumpkin Pasta

Ingredients

• 1/4 cup chopped onion
• 1 1/2 cups uncooked small pasta noodles
• 2 cups water
• 1 cup mashed or canned pumpkin
• 1/2 package frozen chopped spinach, thawed
• 1/2 cup ricotta cheese
• 1/2 tsp sage
• 1/4 tsp nutmeg
• 1/4 cup grated Parmesan cheese

Method

1. Saute onion in a large skillet until tender.
2. Add pasta, water, pumpkin, sage, and nutmeg. Mix until well blended.
3. Bring mixture to a boil.
4. Reduce heat to medium-low and mix in the ricotta and Parmesan cheese.
5. Let the mixture simmer for 15-20 minutes or until pasta is tender and sauce has thickened, stirring frequently.
6. Serve and top with additional Parmesan cheese.

From Megan

Zucchini Alfredo

Ingredients

1 (12 ounce) package uncooked egg noodles
3 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
4 cups shredded zucchini
1/2 cup milk
4 ounces cream cheese, cubed
1/2 cup chopped fresh basil
salt and pepper to taste
grated Parmesan cheese (optional)

Directions

1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
2. Heat the oil in a skillet over medium heat. Stir in garlic and onion, and cook 2 minutes.
3. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
4. Pour the milk into the skillet, and stir in cream cheese until melted.
5. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese.
6. Serve over the cooked pasta.

Apple Pork Roast Pasta with Feta

Ingredients (Pork Roast)

* Pork Roast
* 1/2 Cup Apricot Jam
* 1 Tbsp. Dried Rosemary
* 3 Tbsp. Apple Juice

Method

1. Add all ingredients to the slow cooker and set to low and cook for 8 hours.


Ingredients (Pasta Dish)

* 2 Cups cooked Pork Roast
* 1 Cup Button Mushrooms
* 1 Cup Broccoli
* 1 Cup Baby Spinach
* 1/4 Cup Chopped Walnuts
* 1/4 Cup Feta Cheese
* 2 Cups Spiral Pasta
* 1 Tbsp. Hoisin Sauce
* 2 Tsp. Soy Sauce
* 1 Clove Garlic
* 1 Tbsp. Ginger
* 2 Tbsp. Orange Juice
* 1 Tbsp. Olive Oil

Method

1. Preheat Large Pan on Medium- High Heat and add olive oil.
2. Add pork pieces and mushrooms, sautee for 3-4 minutes until the pork and mushrooms caramelize.
3. Add Ginger and Garlic, Cook for 3 more minutes
4. Add Soy Sauce and Hoisin Sauce
5. Add Orange Juice and Broccoli – stirring to coat the broccoli ( be sure to add a sprinkle of salt on the broccoli to ensure it stays bright green.
6. Add Spinach – cook for 1 minute while stirring ( If you find the hoisin sauce is sticking to the pan which is quite possible due to all the sugars – add a tablespoon of hot water to the hot pan and de-glaze the pan and get all those great flavors.
7. Add Walnuts and cooked spiral pasta (you can use whatever pasta you have on hand as well).
8. Plate and top with Feta Cheese.
9. Enjoy!

Garlic Toasted Spaghetti Pie

1 lb spaghetti noodles

2 Tablespoons extra virgin olive oil
1 onion, finely chopped
1 lb ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Lawry’s garlic salt
26 oz jar of your favorite pasta sauce
10 fresh basil leaves stacked, rolled and thinly sliced (chiffonade)
1/4 Cup fresh grated parmesan cheese
1 Cup shredded cheddar or mozzarella cheese

2 Tablespoons extra virgin olive oil
1/4-1/2 teaspoons Lawry’s garlic salt
1 roll Pillsbury French Bread Loaf

1. Preheat oven to 350 degrees F. Cook pasta according to package directions, drain and set aside.

2. Heat oil in large skillet over medium heat. Saute onions for 5 minutes then add beef, salt, pepper and garlic salt to brown, about 7-9 minutes. Reduce heat to low then stir in sauce, basil leaves and cooked pasta.

3. Open French Bread and unroll it to rectangle. With a knife cut it in 2 equal parts. Take one piece and press into the bottom of a well greased springform pan pressing up the sides slightly. Bake for 10 minutes then remove from oven. Transfer approximately 3/4 of the spaghetti into the pan (or fill about 3/4 way to the top of pan) (save leftover spaghetti for later). Sprinkle top with parmesan and cheddar cheese. Take remaining piece of dough and place it over top of spaghetti trying to cover entire surface. Brush olive oil over top of dough then sprinkle with garlic salt. Bake for 20-25 minutes or until bread is just golden brown. Let cool for 10-15 minutes before slicing. Enjoy!

Mexi-Chicken Campanelle Dinner

1 lb campanelle pasta
1/4 teaspoon McCormick Gourmet Ancho Chile Pepper
1/4 teaspoon McCormick Gourmet Garlic Powder
1/4 teaspoon McCormick Gourmet Sicilian Sea Salt
1/4 teaspoon McCormick Gourmet Coarse Grind Black Pepper
1 1/2 lbs (fryer) chicken breast with rib meat
2 tablespoons extra virgin olive oil
2 tablespoons extra virgin olive oil
1 cup finely chopped white onion
1 tablespoon minced garlic
1 cup finely chopped sweet peppers
1 1/2 cups Salsa Verde, mild
1 cup petite diced tomatoes from can
1/2 cup heavy cream
1/4 cup fresh chopped cilantro

1. Preheat oven to 350 degrees F.
2. Cook pasta according to package directions, drain and run under cold water to stop cooking.
3. Place ancho pepper, garlic powder, salt and pepper into a small bowl, stirring to combine. Sprinkle over both sides of chicken, then rub. Heat 2 tablespoons oil in Dutch oven or large pot over medium heat. Add chicken cooking until browned on both sides, about 6 minutes each side. Place pot in oven and continue cooking for 25 minutes.
4. While chicken is cooking heat 2 tablespoons oil in another Dutch oven or medium pot over medium heat. Add onions, garlic and sweet peppers, cooking and stirring until tender, about 5 minutes. Add salsa, tomatoes, cream and cilantro, stirring to combine. Add cooled pasta back to original large pot and pour sauce over top, stirring to combine. Reduce heat to low, stirring often.
5. When chicken is cooked through, remove and let rest for 5 minutes. Cut into slices. Spoon pasta in serving bowls and top with slices of chicken breast. Garnish with a sprig of cilantro if desired.

Makes 4 to 6 servings
from http://picky-palate.com/ - check out their pictures.

Quick Penne Pasta

Ingredients

* 2-3 cups Penne pasta
* Handful of baby spinach
* 1 Head of broccoli
* 1 Cup chopped button mushrooms
* Parmesan cheese
* 2 Tbsp. Soy sauce
* 1 Tbsp. Hoisin sauce
* 1 Lemon ( juice and zest )
* 1 Tbsp. Olive oil
* 1 Garlic clove ( chopped )
* 1 Tsp. thyme

Method

1. Cook pasta according to directions
2. In a large saucepan over medium heat add olive oil, mushrooms and begin to cook down and add the garlic and thyme.
3. Now toss in the broccoli and begin to brown ( about 2 minutes )
4. Combine soy sauce, hoisin sauce, lemon juice and zest in a bowl and mix together. Pour into mushroom and broccoli mixture.
5. Add spinach and cooked pasta and stir to mix thoroughly.
6. Top with Parmesan cheese and serve it up.
7. ENJOY!

Zesty Tip: To avoid the broccoli getting soggy, keep the heat on, constantly stir and avoid over crowding the pan. Over crowding will cause it to steam and quickly become soggy.

From Zesty

Pastor Ryan’s Pasta Carbonara

Pastor Ryan’s Pasta Carbonara

• 1 pound Bacon Or Pancetta
• 1 pound Linguine Pasta
• 1 whole Large Onion
• 8 cloves (to 12 Cloves) Garlic
• 1 cup White Wine (or Substitute Another Cup Of Stock)
• 1 cup Chicken Stock
• 4 whole Eggs
• 1-½ cup Parmesan Cheese
• 1 bunch Parsley
• ½ sticks Butter
• 1 Tablespoon (to 2 Tablespoons) Black Pepper

Preparation Instructions

First, slice up 1 pound of bacon into pieces about one inch wide. Once they’re sliced, just toss your bacon pieces into a stainless steel pan. Cook until browned and crisp.

While the bacon’s cooking, set a pot of salted water (I use about 2 tablespoon of salt for a gallon of water) on the stove for our pasta. When it comes to a boil add your linguine and cook until al dente, tender-firm.

Next, chop your onion. When the bacon is cooked, scoop it out with a slotted spoon and set it onto a plate. Reserve the bacon grease! We still need that stuff. Throw the diced onions into the bacon grease. Give the onions a quick stir and let them cook down over a medium-high heat for a couple of minutes.

In the meantime, thinly slice the garlic. After the onions have cooked for a couple of minutes, throw in the garlic. Adding it after the onions have cooked a little will prevent the garlic from burning. After the onion and garlic have cooked for another couple of minutes, remove from the pan with a slotted spoon. Discard the grease.

Place the pan back on high heat until it starts to smoke a little. As soon as the pan begins to smoke, pour in the white wine (or chicken stock). Whisk until pan is thoroughly deglazed and all of the brown bits have come off of the bottom of the pan. Add 1 cup of chicken stock. Return bacon, onion and garlic back to the pan. Let simmer over medium heat.

Crack four eggs into a large bowl. Add most of the Parmesan cheese, and rough chop the parsley, adding it into the eggs as well. Leave a little Parmesan and parsley out for a garnish. Mix well with a fork.

Drain the water from your pasta. Be sure the pasta is very hot. Add the pasta to the egg mixture and then add the bacon/onion mixture. Finally throw a ½ stick (1/4 cup) of butter in there. Mix it all together well. Pepper to taste. Garnish with parmesan and parsley. And you’re done! Enjoy!

Cowboy Spaghetti

Cowboy Spaghetti

1 pound spaghetti, cooked and drained
1 tablespoon olive oil
3 slices bacon, chopped
1 pound ground beef
1 medium onion, chopped
3 cloves garlic, minced
ground black pepper
salt
1 tablespoon Worcestershire sauce
1/2 cup beef stock
1-14 oz can diced fire roasted tomatoes
1-16 oz can tomato sauce
1/8 - 1/4 teaspoon cayenne pepper (optional)
1 tablespoon chili powder
8 oz sharp cheddar, shredded
4 green onions, sliced

Heat oil in a deep skillet. Add bacon and saute till browned. Turn off heat and spoon out excess fat leaving enough to coat the bottom of skillet. Add beef, onion, and garlic and cook till meat s browned, breaking up meat as it cooks. Season meat with salt and pepper. Add Worcestershire and 1/2 cup beef stock and let cook for 5 minutes. Stir in tomatoes, tomato sauce, cayenne (optional), and chili powder. Bring to a boil and simmer for 10 minutes.

Serve over spaghetti and sprinkle individual servings with cheese and green onions.

Freezer Meal Option: Make the sauce, let cool then place in a gallon ziploc bag to reheat and serve over spaghetti later.

Italian Sausage Spaghetti

Italian Sausage Spaghetti

1 package Italian turkey sausage links, cut into 1/2 pieces
1 cup diced onions
3 Tbs sugar
1 tsp dried oregano
1/2 tsp salt
2 cloves minced garlic
28 oz can crushed tomatos (undrained)
15 oz can tomato sauce
12 oz can tomato paste
1 1/2 lbs spaghetti (so about 3 dinners for us)

Cut up the sausage and throw it in the bottom of the slow cooker. Combine the rest of the ingredients, except the spaghetti of course, pour that in over the sausage and leave it be!

Cook in crock pot on low for 8-10 hours.

Leftover sauce can be placed in a gallon ziploc bag, thow in freezer flat. Thaw and microwave to eat later!

Boil pasta according to the directions and viola!

Chinese Noodle Salad

Prep time: 20 minutes
Serves a BUNCH! Great for a party.
16oz Spaghetti cooked
2 boneless, skinless chicken breast poached , cooled and cut*
1 bunch green onions , including tops
½ cup chopped pecans and almonds
¾ - 1 cup vegetable oil
2 ½ tbs. sesame oil
2 tbs. ground coriander
¾ cup soy sauce
1 scant tsp. Hot chili oil (or to taste)

In a large bowl combine chicken, green onions , nuts and pasta.
In a small sauce pan, over medium heat. Heat oils and sesame seeds until seeds turn light brown. Remove from heat.Carefully add coriander and soy sauce. Stir in chili oil.
Pour over chicken mix well. Refrigerate at least 3 hours.

*To poach Chicken: boil water - place chicken in pan
Cook for 8 minutes…the chicken turns out perfect every time!
Then season it with salt and pepper *

Pasta Basta

1 T. red pepper flakes
olive oil to cover bottom of pan
3 T. minced garlic
1 c. pine nuts
8 ½ oz. sundried tomatoes – julienne
1 ¼ c. calamata olives
3 oz fresh basil chopped
salt and pepper to taste
3 c. cooked chicken – sliced or cubed
1 lb. penne pasta cooked to al dente
12 oz. cheese tortellini cooked to al dente
½ lb. feta cheese

Cook red pepper flakes in enough olive oil to coat the bottom of a large pan over medium heat. The longer you cook – the hotter it gets. Be careful not to burn. Add garlic, pine nuts and tomatoes. Cook for a couple of minutes. Add olives and basil cook for a couple more minutes. Add cooked chicken and pasta. Add salt and pepper to taste. Top with feta cheese, toss and serve.

Simply Lasagna

12 lasagna noodles
2 cups cottage cheese
1 egg, slightly beaten
1 T dried chopped parsley
2 T Parmesan cheese
1 cup Mozzarella cheese, shredded
1 1/2 cups Monterey Jack cheese, shredded
3 - 4 cups Spaghetti sauce

Do not cook the lasagna noodles. Combine the cottage cheese, slightly beaten egg, parsley and Parmesan cheese. Grease foil baking pan(s).

Cover bottom with thin layer of sauce. Layer noodles (do not cook them, break them to fit), sauce, half the Mozzarella and half the Jack cheeses. Top with another layer of noodles, then the cottage cheese mixture. Top with another layer of noodles, then the rest of the Mozzarella and Jack cheeses and cover with a thick layer of spaghetti sauce. Cover with extra heavy foil. Label and freeze. Makes 1 9x13 or 2 8x8 pans.

To serve: Thaw. Bake covered for 45 to 60 minutes at 375°. Uncover, top with more Mozzarella cheese and bake an additional 5 minutes or until cheese is melted.

Family Reunion Macaroni Salad

Prepare 2 Macaroni and Cheese Dinners according to package directions.

Add: 1 cup Miracle Whip dressing
4 hard-cooked eggs, peeled and chopped
1/2 cup finely chopped celery
1 small red pepper, finely chopped

Mix well and sprinkle with 1/2 cup sliced green onions.

Family Sausage Supper

4 oz uncooked vermicelli or spaghetti, broken
4 Tbsp margarine or butter
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 (4.5 oz) jar sliced mushrooms, drained
1 (1lb.) pkg frozen broccoli cuts
1 (1 lb) smoked sausage or polish sausage ring, cut into 1/2 inch slices
1 to 2 tsp dried oregano leaves
1/4 tsp garlic powder
1/4 cup grated Parmesan cheese

1. Cook vermicelli to desires doneess as directed on package. Drain, rinse with hot water. Return to saucepan . Stir in 1 Tbsp of the butter. Cover to keep warm.
2. Meanwhile, melt remaining 3 Tbsp of butter in a large skillet over med-hi heat. Add onion, bell pepper, mushrooms and broccoli; cook about 5 mins or until broccoli is thawed, stirring frequently.
3. Reduce heat to medium. Add sausage, oregano and garlic powder; mix well. Cook about 5 minutes or until thoroughly heated, stirring occasionally.
4. Place warm vermicelli on serving platter. Top with sausage and vegetable mixture. Sprinkle with Parmesan cheese.

Makes 6 (1 1/3 cup) servings

All-in-One Veggie Mac and Cheese

1 cup milk
1 cup water
1 pkg Mac & Cheese Dinner
3 cups frozen veggies (broccoli, cauliflower, carrots, green beans or peas - mix them up!)
1 Tbsp. butter or margarine

Bring water and milk just to a boil in saucepan on med. heat. Add Macaroni; reduce heat to low. Simmer 6 min or until macaroni is tender.
Add vegetables; cover. Cook 3 min until liquid is almost absorbed and vegetables are heated through.
Add cheese sauce mix and butter. stir until well blended.
Makes 4 servings.

Cheesy Chicken and Spaghetti Casserole

1 Chicken
2 med. green bell peppers
1 can cream of mush. soup
1 can cream of celery soup
12 oz. spaghetti
Celery
1/2 stick of butter
1 large onion
1/2 cup broth
shredded cheddar cheese

1. Boil chicken until cooked. You can use boneless chicken or a whole fryer. Do NOt get rid of the water that the chicken was cooked in. You will use it later. After chicken is cooked, cube or shred the chicken.
2. Set aside 1/2 cup of the water the chicken was cooked in to use as broth. Then bring the water to boil and cook the spaghetti noodles in it.
3. While the noodles are cooking, saute the onion, celery and green peppers in butter. Then add the cream of mush and cream of celery soups and the 1/2 cup of chicken broth. This is your sauce.
4. By now you have shredded or cubed chicken, cooked spaghetti, sauce and shredded cheddar cheese.
5. In a buttered (or use cooking spray) 9x13 pan, you will layer the ingredients:
1/2 the noodles
1/2 the chicken
1/2 the cheese
1/2 the sauce
6.Layer the remaining ingredients in the same order, cover and bake at 350 degrees for 1 hour.