Vegetable Lasagna
1 medium zucchini
2 cups spaghetti sauce
1 (10 ounce) package frozen chopped spinach — thawed
1 1/2 cups reduced-fat cottage cheese or Ricotta
cheese (12 ounces)
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano
OR
1 1/2 teaspoons dried oregano leaves
1 (4 ounce) can mushroom stems and pieces
8 purchased precooked or oven-ready lasagna
noodles (each about 7 × 3 inches)
2 cups shredded Mozzarella cheese (8 ounces)
Shred the zucchini by rubbing it across the largest holes of a shredder.
You will need about 1 cup. Mix the spaghetti sauce and zucchini in a
medium bowl.
Drain the thawed spinach in a strainer, then squeeze out the excess
moisture from the spinach, using paper towels or a clean kitchen towel,
until the spinach is dry.
Mix the spinach, cottage cheese, Parmesan cheese and oregano in a medium
bowl. Drain the mushrooms in a strainer. Spread 1/2 cup of the sauce
mixture in the ungreased square pan.
Top sauce mixture in pan with 2 noodles, placing them so they do not
overlap or touch the sides of the pan because they will expand as they
bake. Spread one fourth of the remaining sauce mixture (about 1/2 cup)
over the noodles.
Drop one fourth of the spinach mixture by small spoonfuls over the sauce
mixture; spread carefully, pulling with the tines of a fork if necessary.
Sprinkle with one fourth of the mushrooms and 1/2 cup of the Mozzarella
cheese.
Repeat layering three more times, beginning with 2 more noodles and
following directions in steps 4 and 5. Cover with plastic wrap and then
with aluminum foil and refrigerate up to 24 hours. (The plastic wrap keeps
the lasagna from touching the aluminum foil while being refrigerated.)
Heat the oven to 400ş. Remove the plastic wrap from the lasagna, then
cover the lasagna again with the aluminum foil. Bake 45 minutes. Carefully
remove the foil, and continue baking about 10 minutes longer or until
lasagna is bubbly around the edges. Remove from oven and let stand 10
minutes, so the lasagna will become easier to cut and serve.
Bake:
“0:55″
Per serving: 386 Calories (kcal); 16g Total Fat; (36% calories from fat); 24g Protein; 38g Carbohydrate; 40mg Cholesterol; 997mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
NOTES : Let stand: 10 minutes
Essential Equipment: 8-inch or 9-inch square pan or baking dish
Tips
To complete the lasagna and serve just after assembling, heat oven
to 400ş. Cover with aluminum foil and bake as directed in step 7,
decreasing the first bake time to 35 minutes.
Precooked or oven-ready lasagna noodles are available with the
other dried pastas in the supermarket.
Stuffed Pasta Shells
12 uncooked jumbo pasta shells
1 medium onion
1 pound lean ground beef
1 1/2 teaspoons chili powder
1 (3 ounce) package cream cheese at room temperature
1/4 cup taco sauce
Cooking spray
1/2 cup taco sauce
1 cup shredded Colby-Monterey Jack cheese (4
ounces)
1/2 cup crushed corn chips
4 medium green onions with tops
1/2 cup sour cream
Fill the Dutch oven about half full of water. Add 1/2 teaspoon salt if
desired. Cover and heat over high heat until the water is boiling rapidly.
Add the pasta shells. Heat to boiling again. Boil uncovered 11 to 13
minutes, stirring frequently, until tender. While the water is heating and
the pasta shells are cooking, continue with the recipe.
Peel and chop the onion. Cook the ground beef and onion in the skillet
over medium-high heat 5 to 6 minutes, stirring occasionally, until beef is
brown; drain.
Stir the chili powder, cream cheese and 1/4 cup taco sauce into the beef
in the skillet. Heat over medium-low heat 2 to 3 minutes, stirring
occasionally, until cheese is melted. Remove the skillet from the heat.
Heat the oven to 350ş. Spray the square pan with cooking spray.
Drain the pasta shells in a strainer or colander. Fill the shells with the
beef mixture, using about 2 tablespoons for each shell. Place filled
shells in the sprayed pan. Pour 1/2 cup taco sauce over the shells.
Cover with aluminum foil and bake 20 minutes. Remove the pan from the
oven. Sprinkle the Colby-Monterey Jack cheese and corn chips over the
shells. Bake uncovered about 10 minutes longer or until cheese is melted.
Peel and slice the green onions. Garnish pasta shells with sour cream and
green onions.
Bake:
“0:30″
Per serving: 425 Calories (kcal); 31g Total Fat; (65% calories from fat); 17g Protein; 20g Carbohydrate; 88mg Cholesterol; 262mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates
NOTES : Cook: 12 minutes
Essential Equipment: Dutch oven (about 4-quart size); large
skillet (about 10-inch size); 8- or 9-inch square pan or baking
dish
Lighter Stuffed Pasta Shells: For 24 grams of fat and 540 calories
per serving, use 1 pound lean ground turkey instead of the ground
beef and use reduced-fat cream cheese (Neufchâtel), available in
8-ounce packages.
Tips
Be sure to purchase jumbo-size pasta shells, so they’ll hold all
the filling. Shells also come in small and medium sizes.
To do ahead, cover and refrigerate pan of unbaked stuffed pasta
shells up to 24 hours. Increase first bake time to 25 minutes.
South-of-the-Border Wraps
1 (8 ounce) can kidney beans
1 (8 ounce) can whole kernel corn
1 small bell pepper
1/2 cup chunky-style salsa
1 tablespoon chopped fresh cilantro or parsley
4 flour tortillas (8 to 10 inches in
diameter)
1/2 cup shredded Cheddar cheese (2 ounces)
Drain the kidney beans in a strainer, rinse with cool water and place in a
bowl. Drain the corn in a strainer.
Cut the bell pepper lengthwise in half, and cut out seeds and membrane.
Chop enough of the bell pepper to measure 1/4 cup. Wrap and refrigerate
any remaining bell pepper.
Mix the beans, corn, bell pepper, salsa and cilantro.
Place the tortillas on a clean counter or on waxed paper. Spread about 1/2
cup of the bean mixture over each tortilla to within 1 inch of the edge.
Sprinkle 2 tablespoons cheese over each tortilla.
Fold opposite sides of each tortilla up toward the center about 1 inch
over the filling-the sides will not meet in the center. Roll up tortilla,
beginning at one of the open ends. Place wraps, seam sides down, in the
microwavable dish.
Microwave uncovered on High 1 minute. Rotate dish 1/4 turn. Microwave 1
minute to 1 minute 30 seconds longer.
Cook:
“0:03″
Per serving: 315 Calories (kcal); 9g Total Fat; (24% calories from fat); 13g Protein; 49g Carbohydrate; 15mg Cholesterol; 781mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: 9-inch square microwavable dish or dinner
plate
Tip
If you have leftover rice from another dinner, stir 1/2 cup of it
into the filling for these wraps.
Pesto with Pasta
3 cups uncooked rigatoni pasta (8 ounces)
1 cup fresh basil leaves
2 cloves garlic
1/3 cup grated Parmesan cheese
1/3 cup olive or vegetable oil
2 tablespoons pine nuts or walnut pieces
Grated Parmesan cheese — if desired
Fill the Dutch oven about half full of water. Add 1/2 teaspoon salt if
desired. Cover and heat over high heat until the water is boiling rapidly.
Add the pasta. Heat to boiling again. Boil uncovered 9 to 11 minutes,
stirring frequently, until tender. While the water is heating and the
pasta is cooking, continue with the recipe to make the pesto.
To measure basil, firmly pack basil leaves into a measuring cup. Use the
style of cup designed for dry ingredients, usually made of metal instead
of glass. Rinse the basil leaves with cool water, and pat dry thoroughly
with a paper towel or clean, dry kitchen towel. Peel the garlic.
Place the basil leaves, garlic, 1/3 cup cheese, the oil and pine nuts in
the blender. Cover and blend on medium speed about 3 minutes, stopping
blender occasionally to scrape sides, until smooth.
Drain the pasta in a strainer or colander, and place in a large serving
bowl or back in the Dutch oven. Immediately pour the pesto over the hot
pasta, and toss until pasta is well coated. Serve with additional cheese.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Description:
“Pesto can be used as a spread on sandwiches, mixed into salads or
used as a topping for hot meats or vegetables.”
Cook:
“0:12″
Per serving: 456 Calories (kcal); 23g Total Fat; (46% calories from fat); 12g Protein; 49g Carbohydrate; 5mg Cholesterol; 129mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: Dutch oven (about 4-quart size); blender or
food processor
Cilantro Pesto: Substitute 3/4 cup firmly packed fresh cilantro
leaves and 1/4 cup firmly packed fresh parsley leaves for the
fresh basil.
Spinach Winter Pesto: Substitute 1 cup firmly packed fresh spinach
leaves and 1/4 cup firmly packed fresh basil leaves, or 2
tablespoons dried basil leaves, for the 1 cup fresh basil.
Tips
Store pesto airtight in the refrigerator up to 5 days or in the
freezer up to 1 month. Cover and store immediately because its
color will darken as it stands.
Pasta Primavera
8 ounces uncooked fettuccine or linguine
2 medium carrots
1 small onion
1 tablespoon olive or vegetable oil
1 cup broccoli flowerets
1 cup cauliflowerets
1 cup frozen green peas
1 (10 ounce) container refrigerated Alfredo sauce
Grated Parmesan cheese — if desired
Fill the Dutch oven about half full of water. Add 1/2 teaspoon salt if
desired. Cover and heat over high heat until the water is boiling rapidly.
Add the fettuccine. Heat to boiling again. Boil uncovered 11 to 13
minutes, stirring frequently, until tender. While the water is heating and
the fettuccine is cooking, continue with the recipe.
Peel the carrots, and cut crosswise into thin slices. Peel and chop the
onion.
Heat the oil in the skillet over medium-high heat 1 to 2 minutes. Add the
carrots, onion, broccoli flowerets, cauliflowerets and frozen peas.
Stir-fry with a turner or large spoon 6 to 8 minutes, lifting and stirring
constantly, until vegetables are crisp-tender when pierced with a fork.
Stir the Alfredo sauce into the vegetable mixture. Cook over medium heat,
stirring constantly, until hot.
Drain the fettuccine in a strainer or colander. Stir the fettuccine into
the vegetable mixture. Serve with cheese.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“0:15″
Per serving: 443 Calories (kcal); 17g Total Fat; (34% calories from fat); 14g Protein; 59g Carbohydrate; 40mg Cholesterol; 447mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: Dutch oven (about 4-quart size); 12-inch
skillet
Tip
To save time, substitute a 16-ounce bag of fresh vegetables for
stir-fry, available in the produce section of the supermarket, for
the vegetables in this recipe.
Many supermarkets carry fresh broccoli flowerets and
cauliflowerets already washed and ready to use. You’ll find them
in the produce department.
Italian Tomato Sauce with Pasta
1 medium onion
1 large clove garlic
1 small green bell pepper
1 tablespoon olive or vegetable oil
1 (14 1/2 ounce) can whole tomatoes — undrained
1 (8 ounce) can tomato sauce
1 tablespoon chopped fresh basil
OR
1 teaspoon dried basil leaves
1 1/2 teaspoons chopped fresh oregano
OR
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon fennel seed
1/8 teaspoon pepper
7 ounces uncooked spaghetti, fettuccine or linguine
(7 to 8 ounces)
Peel and chop the onion. Peel and finely chop the garlic. Cut the bell
pepper lengthwise in half, and cut out seeds and membrane. Chop enough
bell pepper to measure 1/4 cup. Wrap and refrigerate any remaining bell
pepper.
Heat the oil in the saucepan over medium heat 1 to 2 minutes. Cook the
onion, garlic and bell pepper in the oil 2 minutes, stirring occasionally.
Stir in the tomatoes with their liquid, and break them up with a fork.
Stir in the tomato sauce, basil, oregano, salt, fennel seed and pepper.
Heat to boiling over high heat. Once mixture is boiling, reduce heat just
enough so mixture bubbles gently and does not spatter.
Cover and cook 35 minutes, stirring about every 10 minutes to make sure
mixture is just bubbling gently and to prevent sticking. Lower the heat if
the sauce is bubbling too fast.
After the tomato sauce has been cooking about 20 minutes, fill the Dutch
oven about half full of water. Add 1/2 teaspoon salt if desired. Cover and
heat over high heat until the water is boiling rapidly. Add the spaghetti.
Heat to boiling again. Boil uncovered 8 to 10 minutes, stirring
frequently, until tender. If using fettuccine or linguine, boil 9 to 13
minutes.
Drain the spaghetti in a strainer or colander. Serve with the tomato
sauce.
____________________
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“0:35″
Per serving: 271 Calories (kcal); 5g Total Fat; (14% calories from fat); 9g Protein; 50g Carbohydrate; 0mg Cholesterol; 634mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: medium saucepan (about 2-quart size); Dutch
oven (about 4-quart size)
Tips
The cooking time over low heat for the sauce allows the flavor to
develop.
A tightly held bundle of spaghetti, about the diameter of a
quarter, weighs about 4 ounces, which makes about 2 servings.
Italian Pasta Salad
Garlic Vinaigrette Dressing (below)
2 cups uncooked rotini or rotelle (spiral) pasta
(6 ounces)
1 large tomato
1/2 a medium cucumber
3 medium green onions with tops (3 to 4 medium)
1 small red or green bell pepper
1/4 cup chopped ripe olives — if desired
GARLIC VINAIGRETTE DRESSING
1 clove garlic
1/4 cup rice vinegar or white vinegar
2 tablespoons water
2 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon sesame or vegetable oil
Prepare Garlic Vinaigrette Dressing (below).
Fill the Dutch oven about half full of water. Add 1/4 teaspoon salt if
desired. Cover and heat over high heat until the water is boiling rapidly.
Add the pasta. Heat to boiling again. Boil uncovered, stirring frequently,
8 to 10 minutes for rotini, 9 to 11 minutes for rotelle, until tender.
While the water is heating and pasta is cooking, chop the tomato and
cucumber, and peel and chop the onions. Place the vegetables in a large
bowl.
Cut the bell pepper lengthwise in half, and cut out seeds and membrane.
Cut bell pepper into pieces, and add to vegetables in bowl.
Drain the pasta in a strainer or colander, and rinse thoroughly with cold
water. Add pasta to vegetables in bowl. Add the olives.
Pour the dressing over the vegetables and pasta, and mix thoroughly. Cover
and refrigerate about 30 minutes or until chilled.
GARLIC VINAIGRETTE DRESSING:
Peel and finely chop the garlic. Shake garlic and remaining ingredients in
a tightly covered jar or container. Shake again before pouring over
vegetables and pasta.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Refrigerate:
“0:30″
Per serving: 173 Calories (kcal); 6g Total Fat; (31% calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol; 242mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: Dutch oven (about 4-quart size)
Ranch Pasta Salad: Use about 1/2 cup ranch dressing from the
supermarket instead of the Garlic Vinaigrette Dressing.
Tips
The water being heated for cooking the pasta will boil sooner if
it is covered with a lid.
Wrap any leftover onions and cucumber in plastic wrap and store in
the refrigerator.
Fettuccine Alfredo
8 ounces uncooked fettuccine
1/2 cup margarine or butter (1 stick)
1/2 cup whipping (heavy) cream
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
Dash pepper
Chopped fresh parsley
Fill the Dutch oven about half full of water. Add 1/2 teaspoon salt if
desired. Cover and heat over high heat until the water is boiling rapidly.
Add the fettuccine. Heat to boiling again. Boil uncovered 11 to 13
minutes, stirring frequently, until tender. To test fettuccine for
doneness, cut a strand of fettuccine on the side of the Dutch oven. While
fettuccine is cooking, continue with the recipe to make the Alfredo sauce.
Heat the margarine and whipping cream in the saucepan over low heat,
stirring constantly, until margarine is melted. Stir in the cheese, salt
and pepper until the mixture is smooth.
Drain the fettuccine in a strainer or colander, and place in a large
serving bowl or back in the Dutch oven. Pour the sauce over the hot
fettuccine, and stir until fettuccine is well coated. Sprinkle with
parsley.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“0:15″
Per serving: 390 Calories (kcal); 26g Total Fat; (60% calories from fat); 10g Protein; 29g Carbohydrate; 35mg Cholesterol; 552mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: Dutch oven (about 4-quart size); medium
saucepan (about 2-quart size)
Lighter Fettuccine Alfredo: For 16 grams of fat and 290 calories
per serving, decrease margarine to 1/3 cup, and substitute
evaporated milk for the whipping cream.
Tips
Freshly grated Parmesan cheese will make a thinner sauce than will
canned grated cheese.
Other pastas may be substituted for the fettuccine. The sauce will
cling best to a flat, narrow shape, such as linguine or spaghetti.
VEGETABLE PASTA FOR CROCKPOT
* 2 tablespoons Butter Or Margarine
* 1 Zucchini, 1/4″ slice
* 1 Yellow Squash, 1/4″ slice
* 2 Carrots, thinly sliced
* 1 1/2 cups Mushrooms, fresh, sliced
* 1 package Broccoli, Frozen, cuts
* 4 Green Onions, sliced
* 2 to 3 cloves Garlic, minced
* 1/2 teaspoon Basil, dried
* 1/4 teaspoon Salt
* 1/2 teaspoon Pepper
* 1 cup Parmesan Cheese, grated
* 12 ounces Fettucine
* 1 cup Mozzarella Cheese,
* Shredded
* 1 cup Cream
* 2 Egg Yolks
Rub crock wall with butter. Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and parmesan in the Crock Pot. Cover; cook on High 2 hours. Cook fettucine according to package directions; drain. Add cooked fettucine, mozzarella, cream and egg yolks. Stir to blend well. Allow to heat for 15 to 30 minutes. For serving turn to Low for up to 30 minutes.
Serves 6.
SUN-DRIED TOMATO SPAGHETTI SAUCE
1 1/2 cups chopped sun-dried tomatoes
1 medium onion, chopped
1 cup celery, chopped
2 cloves garlic, minced
36 oz whole or chopped tomatoes, undrained
2/3 cup chablis or other dry white wine 1
teaspoon dried fennel seed
1 1/2 tsp. basil
1/2 teaspoon oregano
1/2 teaspoon pepper
Salt to taste
Place all ingredients in slow cooker/Crock Pot and cook on low for 6-8 hours.
Note: You can add mushrooms if desired.
SPAGHETTI SQUASH
2 cups water
1 spaghetti squash, a size which will fit in slow cooker/Crock Pot
With a skewer or large fork, puncture several holes in the squash. Pour water in the slow cooker/Crock Pot, add the whole squash. Cover and cook on low for 8 to 9 hours. Split and remove seeds, then transfer the “spaghetti” strands to a bowl. Serve tossed with butter and salt and pepper, Parmesan cheese or your favorite sauce.
SPAGHETTI SAUCE WITH CHICKEN & SAUSAGE
* 1 lb. Italian sausage
* 3-4 boneless chicken breasts, cut into 1-inch chunks
* 1 cup chopped green pepper
* 1 cup chopped onion
* 1-2 tsp. Italian seasoning
* 2 (4 oz. each) cans mushroom stems and pieces, drained
* 2 jars favorite spaghetti sauce
* Hot cooked pasta
In skillet, brown Italian sausage, piercing casings to allow excess fat to run out.
Remove to plate and cut into 1/2 to 1-inch chunks.
In same skillet, brown chicken pieces. (I like to sauté the pepper and onion a bit, too.) Place sausage and chicken in slow cooker. Add pepper and onion. Sprinkle with
Italian seasoning. Add mushrooms. Pour sauce over everything. Cover and cook on low for 6 to 8 hours. Stir before serving over spaghetti or other pasta.
PASTA AND BROCCOLI
1 med. onion
1 can cream of mushroom soup
1 lb. Velveeta
1 pkg. frozen broccoli & cauliflower
1 pkg. shell noodles
Mix onion, cream of mushroom soup and Velveeta in a slow cooker/Crock Pot on high until melted. Add broccoli and cauliflower until hot. Add cooked shells right before serving.
MACARONI PIE
8 oz. box (cooked) macaroni
3 c. grated cheese
1 (16 oz.) can of evaporated milk
1 1/2 c. sweet milk
2 eggs
1/4 c. margarine
1 tsp. sugar
Salt and pepper to taste
Combine cooked macaroni with other ingredients and pour into a greased crockpot.
Cook 3 1/2 hours on medium heat.
CROCKPOT MACARONI AND CHEESE
* 1 (16 oz.) pkg. macaroni, cooked & drained
* 1 tbsp. salad oil
* 1 (13 oz.) can evaporated milk
* 1 1/2 c. milk
* 1 tsp. salt
* 3 c. shredded sharp cheddar cheese
* 1/2 c. melted butter
Lightly grease Crock Pot. Toss macaroni and oil. Add all remaining ingredients.
Stir, cover and cook on low 3 to 4 hours, stirring occasionally.
CROCKPOT CHICKEN AND PASTA
1 T cooking oil
1 lb boneless skinless chicken breasts (cut into bite sized pieces)
1 can of Cream of Chicken soup
1/2 cup water
1 bag frozen seasoned pasta and veggie combo (I like the one with corkscrew pasta and cheddar cheese)
Heat the oil and then brown the chicken in it. Set the chicken aside and add soup, water, and the pasta/veggie combo. Heat to a boil. Return the chicken to the pan and reduce the heat to low. Cover and cook for 5 min. or until the chicken is no longer pink. Stir occasionally.
Serves about 4.
CHEESE & ARTICHOKE DIP
* 8 ounces process American cheese (Velveeta)
* 1 can (10oz) 98% fat-free cream of mushroom soup
* 2 teaspoons Worcestershire sauce
* 1/4 cup evaporated milk
* 1 teaspoon dry mustard
* 1 1/2 cups shredded cheddar cheese
* 1/3 cup chopped roasted red pepper
* 1 can artichoke hearts, drained and coarsely chopped
Combine all ingredients in the slow cooker/Crock Pot. Cover and cook on low for 2 to 3 hours, until melted. Stir well and serve with assorted crackers, bread cubes, or chips.
You can also use this dip with cooked pasta for a delicious macaroni and cheese!
GOULASH
1 lb. lean ground beef
1 med. onion
1 c. elbow macaroni
1 qt. whole tomatoes
1 tsp. salt
1/4 tsp. pepper
Brown ground beef in heavy skillet. Add onion, salt and pepper, tomatoes. Bring to a boil. Add macaroni. Cover with tight lid; cook for 10 minutes. Chili powder may be used for seasoning if desired.
Camp Pasta
1 lb Pasta — any kind
1 pk Spaghetti sauce mix
1 cn Tomato paste
1 lb Lean hamburger — ground
-turkey or
-Italian sausage
Heat water to a boil in a large pot. In a smaller pot cook the meat
and add the sauce mix, water, and tomato paste according to the instructions on the sauce package. Cook the pasta in the water
for 8-10 minutes. Place the lid on the pot and with gloves or pot
holders drain the water from the pasta through the crack between the lid and the pot. Putting the pot on a stump or log and letting
the stump or log hold the weight of the pot helps. Mix the sauce with
the drained pasta and serve . Grated cheese may be used with the pasta. Pasta notes: Spaghetti is the traditional pasta, but wheels, or other forms that are more compact and larger will be much easier to drain.
MACARONI AND CHEESE 2
1 1/2 c. skim milk
1 1/2 tbsp. all purpose flour
1 1/2 tbsp. reduce calorie margarine
1/2 tsp. salt
3/4 c. grated low-fat American cheese
2 c. macaroni, cooked and drained
1/4 c. bread crumbs
Combine milk, flour, margarine, and salt to make a white sauce. Return sauce to low heat. Add grated cheese, stirring constantly. Cook until cheese has melted and sauce boils. Remove from heat. Alternate layers of macaroni and cheese sauce in non-stick baking dish; cover with bread crumbs. Bake at 375 degrees until mixture bubble and crumbs brown.
6 servings.
Amount 1/2 cup.
Exchange: 1 bread, 1 medium-fat meat.
MACARONI AND CHEESE
1/2 c. non-fat skim milk
1 oz. cheese
1 oz. bread
Salt & pepper to taste
Dash of paprika
Dash of mustard
Dash of cayenne
1 egg, separated
Heat milk (do not boil), add cheese, bread, and seasonings. As soon as cheese melts, remove from heat. Add beaten egg yolks. Beat whites stiff and fold in. Bake at 350 degrees for 25 minutes until brown.
SPAGHETTI
12 oz. tomato juice
1 lg. can mushrooms, stems and pieces
Salt to taste
Garlic to taste
Oregano to taste
Dehydrated onion flakes
1 lg. green pepper, diced
2 cans bean sprouts
Cook all ingredients in covered saucepan. Cook until mixture thickens. Add bean sprouts; simmer 10 minutes. Sauce will usually taste better after sitting over night in refrigerator.
CHICKEN SPAGHETTI 2
1 whole chicken, cooked & boned
1 can Rotel tomatoes
1 lb. Velveeta cheese
Spaghetti
1 onion
1 bell pepper
Saute onion and bell pepper in butter. Add cheese (cubed) and let it melt. Add can of Rotel. Cook spaghetti, drain and mix all ingredients.
CHICKEN SPAGHETTI
5 chicken breasts
1 can cream of chicken soup
1 (8 oz.) pkg. Velveeta, grated
1 (8 oz.) pkg. spaghetti noodles
Boil chicken with skin intact, approximately 25 minutes, with salt and pepper. Remove boiled chicken, remove skin and bone. Boil spaghetti in broth. Spray 9 x 13 inch pan with Pam. Place chicken pieces, soup, cheese, 1 1/2 cups of chicken broth and cooked spaghetti in pan and bake at 350 degrees for 35 minutes.
RALPH AND RADINE’S FAVORITE CHICKEN SPAGHETTI
1 med. chicken, cooked and boned
1 tbsp. margarine
1/2 lg. green pepper, chopped
1 med onion
1/2 lb. fresh mushrooms, sliced, or 1(4 oz.) can mushrooms, sliced
2 cans cream of mushroom soup or cream of chicken soup
2 cans cream of tomato soup
1 can chicken broth
1 (7 oz.) jar green olives, drained
2 tsp. worcestershire sauce
3 drops tabasco sauce
1 tsp. salt
1/4 tsp. pepper
2 (7 oz.) pkgs. spaghetti
5 oz. sharp cheddar cheese, grated
Cook spaghetti according to package directions. Melt margarine in large pan and add green pepper, onion and mushrooms. Sauté until tender. Add the soups, broth, olives, worcestershire sauce and tabasco. Simmer gently for 15 minutes, then add chicken, drained spaghetti and salt and pepper. Remove from heat and add 3/4 of the cheese. DO NOT cook after adding the cheese. Use the remaining cheese by sprinkling it over the spaghetti after pouring it into serving dish.
Bacon and Egg Carbonara
8 oz Sliced bacon (about 10
-slices) cut into 1″ squares 8 oz Dry thin pasta, such as
-capellini or vermicelli — or -1 pkg (9 oz) Angel hair pasta 2 c Sour cream
1/4 c Chopped chives or thinly
-sliced green onions, -including tops 4 Egg yolks
1 c Grated parmesan cheese
In a wide fry pan; cook bacon over medium heat until crisp. Spoon off and discard all but 3 TBSP of the drippings; keep pan with bacon warm over lowest heat. In a 5 – 6 quart pan; cook pasta in three quarts boiling water just until tender to bite (@3 minutes for dry capellini. 8-10 minutes for dry vermicelli, and 1 to 2 minutes for fresh angel hair pasta); or cook according to package directions. After adding the pasta to the boiling water, spoon 1/2 c of the sour cream into each of 4 wide, shallow bowls; place bowls in a 200 degree oven while completing cooking. Drain pasta well; add pasta and chives to bacon in the pan. Mix lightly, using two forks. Spoon an equal portion of pasta mixture into each warm bowl. Make a nest in the center of each; slip in an egg yolk. Mix each portion individually and sprinkle with cheese.
Asparagus Tip Pasta
1 lb FUSILLI PASTA (SPIRALS)
3 T OLIVE OIL
4 T SWEET BUTTER
10 oz FRESH ASPARAGUS TIPS (1 INCH
1 c PITTED BLACK OLIVES, SLICED
2 T CALVERT’S CEDAR STREET
1 x BUMPY BEER MUSTARD
2 T FRESH LEMON JUICE
1/2 c KASSERI OR FRESH PARMESAN, F
1 x SALT
1 x FRESHLY CRACKED BLACK PEPPER
Cook pasta according to directions. While cooking, melt butter in saute pan over medium high heat. Add asparagus tips and cook briefly–about 4 minutes. Drain pasta and toss with olive oil. Add asparagus, butter, olives, mustard, lemon juice, and salt and pepper. Top with freshly grated cheese.
Asian Noodle Stir-Fry
1 lb Cellophane noodles
1 tb Peanut oil
1 lb Fresh mushrooms
10 oz Spinach, chopped
1 ea Lg red pepper, cut in strips
1 ea Medium onion, diced
2 ea Zucchini, cut in strips
2 ts Minced garlic
2 tb Soy sauce
1/4 c Chicken broth
1/2 c Thai peanut sauce
Prepare noodles according to package directions (cook 4-6 minutes, or to taste); set aside. In large
skillet or wok heat oil on medium heat until sizzling. Add mushrooms, spinach, bell pepper, zucchini, onion and garlic, and stir fry 3-4 minutes. Add soy sauce, sugar, chicken broth and noodles. Toss gently and heat through (approximately 1 minute). Immediately before serving pour your peanut sauce over top. Purchase Thai Peanut Sauce in oriental section of your grocery or at oriental market.
Angel Hair Pasta with Tomato-Scallop Sauce
1 pk Louis Kemp Scallops
2 tb Olive oil
1 md Onion, chopped
1 sm Bell pepper, chopped
1 cl Garlic, minced
2 cn 16 oz. diced tomatoes
1 ts Oregano
Salt and pepper to taste 1 lb Angel hair pasta cooked
In a skillet, combine oil, onion, bell pepper and garlic. Saute on stove top over medium heat until vegetalbes are tender (do not brown). Add tomatoes, oregano, salt and pepper, and bring to a boil for 1 minute. Reduce heat and simmer for 10 minutes. Add scallops and simmer another 3 minutes. Serve warm sauce over pasta. Top with grated Parmesan cheese (if desired).