Spicy Cajun Seafood Pasta

Seafood always makes a great combination with pasta… this recipe is gloriously rich and with the cheeses, has a beautiful smooth flavor… the heat from the paprika, black or white pepper and the red pepper flakes makes a wonderful contrast in flavors.

I've had this recipe for a long time… I altered it slightly. I use far less crushed red pepper flakes than the original recipe called for. If you like things really spicy… do a taste test and add more until it has the right amount of heat for you.

TIPS

The original recipe called for raw shrimp… I find it easier to buy cooked shrimp… all I had to do is gently pull off the tails.

 I did buy raw scallops, they cook quickly and have no problem cooking in the sauce.

This recipe is rich, using heavy cream... you could substitute fat free half and half for the heavy cream.. it will have a thinner sauce but it will be fat free.

I use about 2 ½  tablespoons fresh chopped parsley in the actual sauce... reserving the rest for garnish when serving.  I always use fresh parsley... the dried stuff lacks flavor.  I updated this recipe to be a little clearer... it takes roughly 1 cup of parsley leaves to make about 3 tablespoons of finely chopped parsley.

I often use dried thyme..  if you use dried thyme ... use 1 teaspoon.

Fresh basil adds an awesome flavor to this dish... I highly recommend you use it and don't substitute dried basil.

The cayenne amount listed is spicy.... use half the amount.. then taste it and add more until you like the amount of heat... I use between 1/8 and a 1/4 teaspoon.

It takes about 3 green onions to get about 1 cup of chopped green onions.  Make sure you use both the white and green parts.

As you can see from the directions, this recipe comes together quickly... so I prepare the ingredients before I start.

Serve it in one big pasta bowl... or individual servings.... both make a very nice presentation.

This will easily serve 4... I serve it with a small salad and fresh bread.

This can be served with any type of pasta, I used fettuccine. It is absolutely delicious.  I hope you try it.







Recipe:  Spicy Cajun Seafood Pasta

All you need:

2 cups heavy cream (whipping cream)
1 tablespoon fresh basil, chopped, divided
1 tablespoon fresh thyme, chopped * See Tips
2 teaspoons salt
2 teaspoons ground black or white pepper
½ teaspoon crushed red pepper flakes
½ teaspoon paprika
+ or - ¼ teaspoon cayenne ** See Tips
1 cup green onions, chopped
3 tablespoons fresh parsley, chopped
½ pound cooked shrimp, peeled and deveined
½ pound scallops
½ cup shredded Swiss cheese
½ cup Parmesan cheese
1 pound fettuccine, cooked according to package directions

All you have to do:

While you cook the fettuccine, you can start the sauce.

Pour the cream into a large skillet. Cook over medium heat, stirring constantly, until just about boiling.

Reduce heat and add herbs, salt, black pepper, red pepper flakes, paprika, cayenne, green onions and parsley.

Simmer for 7 to 8 minutes or until thickened.

Stir in the seafood and cook until the scallops are cooked… about 5 minutes.

Stir in the cheeses until well blended.

Pour sauce over pasta and toss to mix well and serve.

Sloppy Joe and Mac Skillet

 

Sloppy Joe and Mac Skillet is the perfect family meal.. great for weeknights... one skillet... done in under a half hour... so delicious you can watch the family devour it...

TIPS

Use extremely lean ground beef and you won't have to drain the meat.

The water may cook down faster than the macaroni cooks... depending on how hard a simmer you have.. just add a bit more if it gets down too low.

I essentially cook the Sloppy Joes, add uncooked macaroni and water and cook it until the macaroni is done.. but ... in my opinion it dilutes the sauce a bit... so as it's finishing up... I mix together a little more sauce... and just as the macaroni is done.. I add the additional sauce.

No salt is added to this recipe.. ketchup has more than enough salt in it.. you really don't need to add more.

I top it with some shredded cheese.. it's optional.. but it really does add a nice flavor... you can use any cheese you prefer... cheddar, Monterey Jack, Colby Jack and Mexican blend all work well.

The shredded cheese quantity is approximate... use as little or as much as you prefer.

Hope you try this terrific skillet meal!

Recipe:  Sloppy Joe and Mac Skillet

All you need:

1 1/2 pounds very lean ground beef

1 small onion, diced

1/4 cup red or green pepper, diced

1/2 teaspoon garlic powder

1 teaspoon yellow mustard

1 cup ketchup

3 teaspoons brown sugar

1 tablespoon Worcestershire sauce

1 1/2 cups uncooked elbow macaroni

1 1/2 cups water

About 1/2 cup of shredded cheese *See TIPS

For the additional sauce:

1/2 cup ketchup

1 teaspoon brown sugar

1/2 teaspoon yellow mustard

2 teaspoons Worcestershire sauce

All you need to do:

In a large skillet over medium high heat, brown the ground beef.  Sprinkle the meat with the garlic powder.  Add the diced pepper and onion and cook for about 3 minutes until they are slightly soft.  Add the ketchup, mustard, brown sugar and Worcestershire sauce and stir well.  Add the macaroni and water.  Cover cook at a simmer.  Stir occasionally.

Cook until the macaroni is fully cooked (about 12 minutes)... add additional water as necessary... if you do add water .. add only a 1/4 cup at first... you probably won't need any more than that if you need any more at all.

When the macaroni is cooked... mix the additional sauce ingredients in a small bowl... and then add it to the skillet.  Mix well.  Lower the heat to medium and sprinkle the shredded cheese on top.  Replace place the lid.  Cook until the cheese is melted.

Serve immediately.

 

Tuna Noodle Casseole

I’ve made Tuna Noodle Casserole since I was a teen, but it always seemed to be missing something. It wasn’t until I was working in Hartford, Connecticut that I found the secret to a great Tuna Casserole.

 The employee cafeteria at the company where I worked had the best Tuna Noodle Casserole, you had to get on line early to make sure you got it when it was on the menu. I finally asked the chef what he put into the casserole that made it so good.

The secret is cheddar cheese. The cheese adds a smooth flavor that balances out the fishy tuna flavor.

TIPS

I use Mueller’s Hearty Egg Noodles Extra Wide, you can use any other noodles, I’ve tried other brands and I think Mueller’s makes the best. They have a substantial texture and aren’t mushy, they hold up to baking in casseroles really well.

I use the 98% Fat Free Soup and I also use Fat Free Milk, I don’t think you can tell the difference and it is a lighter alternative, but you can certainly use the Regular Soup and Whole, 1% or 2% Milk.

The topping is optional.

I use chunk light tuna in water, I think the tuna flavor is a little stronger than solid white tuna. I’ve used solid white tuna in water when I don’t have chunk light and it also makes a great casserole, it’s a matter of personal preference.

The topping is optional but I do recommend it, it adds a little crunch to the casserole. I use cornflake crumbs because my family likes the flavor of the corn, but you can use Plain or Italian Seasoned ones also.

Serve this with a small salad and the meal is complete!

This is by far the best recipe version of Tuna Noodle Casserole you will ever make. It’s quick and easy and you just have to try it.








Tuna Noodle Casserole Recipe:

All you need:

1 lb. bag of noodles, cooked according to package directions
2 cans Campbell’s Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup milk
1 cup Cheddar Cheese, shredded
2 cans (6 oz) tuna, drained and flaked
1 can of mushrooms (I use the larger size (7 oz.), but you can use less or omit)
1 cup frozen peas (optional)

Topping (Optional)

¼ dry bread crumbs
2 tablespoons melted butter or margarine

All you need to do:

Preheat the oven to 350 degrees.

In a medium saucepan combine the soup, milk and cheese and cook on medium heat until cheese is melted, stirring frequently. When the cheese is melted and incorporated into the soup and milk, stir in the tuna, mushrooms and peas.

I put noodles back into the pot that I cooked them in.

Pour the tuna mixture into the noodle pot and mix thoroughly. Pour the noodle and tuna mixture into a 13 x 9 baking dish.

Bake uncovered for 25 minutes or until hot and sides are slightly bubbly.

In a small bowl combine the bread crumbs and melted butter. Sprinkle the topping onto the casserole.

Bake for an additional 5 minutes until topping is crunchy.

Pasta Primavera

 

Pasta Primavera… A delicious dish loaded with fresh veggies…..

AND it’s a perfect time of year to make it….when the farmer’s markets are full of fresh produce…

TIPS

My recipe is not covered in a rich sauce.. instead… the veggies are oven roasted in olive oil with garlic and Italian herbs… tomatoes and basil with a little olive oil and garlic set while the veggies and pasta cook…. This dish is so loaded with flavor, you don’t need a rich sauce and extra calories to make it delicious.

I use a variety of veggies… you can use whatever fresh veggies you like and have on hand… keep in mind softer, “water filled” veggies will cook faster than heartier ones…. So make sure you roast “like” ones together …

I love Portobello mushrooms.. they have such an earthy flavor.. if you don’t have them .. use regular mushrooms.

I use olive oil cooking spray to coat the mushrooms.. for some reason if you drizzle oilon them they just don’t get evenly coated… I found the spray works the best.

If you don’t have fresh garlic.. use garlic powder instead.. just sprinkle it on….

Fresh basil is really the best… dried just isn’t the same.. same with the fresh parsley.

Remember.. make as much or as little as you need…. the ingredient quantities are just suggestions… the quantities given should make about 4-6 servings depending on appetites.

Try this … is easy and delicious.. you can’t ask for more!

Recipe:  Pasta Primavera

All you need:

1 pound pasta (any type.. Rotelle, Bow Ties, Rigatoni, Fettucini etc), cooked and drained

1 pkg. (8 oz) baby Portobello mushrooms, cleaned and quartered

1 small zucchini, cleaned, sliced and then quartered

1 yellow squash, cleaned, sliced and then quartered

1 medium onion, cut in half then thickly sliced

2 Plum tomatoes, diced

Garlic powder

Italian seasoning

Olive oil

Olive oil cooking spray (optional) *See TIPS

1 garlic clove, minced

About 2 tablespoons fresh basil, chopped

1 tablespoon fresh parsley, chopped

Grated Parmesan and/or Romano cheese

All you have to do:

Preheat the oven to 400 degrees F.

Line a large baking pan with non-stick foil.

Place the tomatoes in a small bowl.  Add the chopped basil and add th minced garlic (or sprinkle with garlic powder if you don't have fresh garlic).  Drizzle with a little olive oil and mix well.  Let them sit while you cook.

Place the zucchini, yellow squash and onions on the prepared pan.  Drizzle olive oil over the vegetables.  Generously sprinkle garlic powder and Italian seasoning over them.  Mix well with your hands so they’re all coated.

Roast in the oven until veggies are cooked and still somewhat crisp.  Remove them from the oven and place them in a large bowl.

Place the mushrooms on the same baking pan… coat with olive oil then sprinkle with Italian seasoning and garlic powder.

Roast the mushrooms until slightly soft …. about 5 minutes.  Remove them from the oven and place them in the veggie bowl.

Add the cooked pasta to the bowl and toss.  Add the tomatoes and mix.  Drizzle a little olive oil over the pasta and toss…

Place in a serving bowl and sprinkle with fresh chopped parsley and grated cheese. Serve immediately.

If you haven't timed things quite right and feel the dish is not hot enough... place pasta and veggie mixture (before adding the parsley and grated cheese) in a microwaveable bowl and give it a quick nuke for about 3 minutes.. that should solve the problem without over cooking your veggies.

Spicy Cajun Seafood Pasta

Seafood always makes a great combination with pasta… this recipe is gloriously rich and with the cheeses, has a beautiful smooth flavor… the heat from the paprika, black or white pepper and the red pepper flakes makes a wonderful contrast in flavors.

I've had this recipe for a long time… I altered it slightly. I use far less crushed red pepper flakes than the original recipe called for. If you like things really spicy… do a taste test and add more until it has the right amount of heat for you.

TIPS

The original recipe called for raw shrimp… I find it easier to buy cooked shrimp… all I had to do is gently pull off the tails.

 I did buy raw scallops, they cook quickly and have no problem cooking in the sauce.

This recipe is rich, using heavy cream... you could substitute fat free half and half for the heavy cream.. it will have a thinner sauce but it will be fat free.

I use about 2 ½  tablespoons fresh chopped parsley in the actual sauce... reserving the rest for garnish when serving.  I always use fresh parsley... the dried stuff lacks flavor.  I updated this recipe to be a little clearer... it takes roughly 1 cup of parsley leaves to make about 3 tablespoons of finely chopped parsley.

I often use dried thyme..  if you use dried thyme ... use 1 teaspoon.

Fresh basil adds an awesome flavor to this dish... I highly recommend you use it and don't substitute dried basil.

The cayenne amount listed is spicy.... use half the amount.. then taste it and add more until you like the amount of heat... I use between 1/8 and a 1/4 teaspoon.

It takes about 3 green onions to get about 1 cup of chopped green onions.  Make sure you use both the white and green parts.

As you can see from the directions, this recipe comes together quickly... so I prepare the ingredients before I start.

Serve it in one big pasta bowl... or individual servings.... both make a very nice presentation.

This will easily serve 4... I serve it with a small salad and fresh bread.

This can be served with any type of pasta, I used fettuccine. It is absolutely delicious.  I hope you try it.







Spicy Cajun Seafood Pasta Recipe:

All you need:

2 cups heavy cream (whipping cream)
1 tablespoon fresh basil, chopped, divided
1 tablespoon fresh thyme, chopped * See Tips
2 teaspoons salt
2 teaspoons ground black or white pepper
½ teaspoon crushed red pepper flakes
½ teaspoon paprika
+ or - ¼ teaspoon cayenne ** See Tips
1 cup green onions, chopped
3 tablespoons fresh parsley, chopped
½ pound cooked shrimp, peeled and deveined
½ pound scallops
½ cup shredded Swiss cheese
½ cup Parmesan cheese
1 pound fettuccine, cooked according to package directions

All you have to do:

While you cook the fettuccine, you can start the sauce.

Pour the cream into a large skillet. Cook over medium heat, stirring constantly, until just about boiling.

Reduce heat and add herbs, salt, black pepper, red pepper flakes, paprika, cayenne, green onions and parsley.

Simmer for 7 to 8 minutes or until thickened.

Stir in the seafood and cook until the scallops are cooked… about 5 minutes.

Stir in the cheeses until well blended.

Pour sauce over pasta and toss to mix well and serve.

Baked Pasta with Roasted Vegetables

This easy recipe for Baked Pasta with Roasted Vegetables is so versatile … perfect for using summer produce.  A delicious way to eat more veggies!

TIPS

You can use any variety of vegetables you want…. the ones listed are suggestions… feel free to omit or change them.

I suggest you use the Hunts Fire Roasted variety of tomatoes…. It adds a wonderful roasted garlic flavor… but you really can use any other variety you prefer.

Roasting veggies in the oven is easy… just make sure you cut the vegetables in an even size… if you like mushrooms.. and want them to be still a little firm.. don’t put them in with thicker veggies like zucchini or summer squash… add them about 10 minutes (if you cut them in half or quarter larger mushrooms) before taking the others out….

The temp varies… I roast them between 400 and 450 degrees F…. 400 degrees if I don’t want them charred at all… and at 450 if I want a little char on them.  For this recipe I used 400… I also took them out before they were completely soft since I mixed them with the pasta and baked the mixture with cheese on top… I didn’t want them mushy.

This makes 4-6 servings, depending on serving size and what you want to serve with it. 

I hope you try this really easy and delicious dish!

Recipe:  Baked Pasta with Roasted Vegetables

All you need:

2 small zucchinis, cut in thick slices then each slice quartered

2 medium summer squash, cut in thick slices then each slice quartered

1 medium sweet onion, cut into chunks

1 pkg. (8 oz.) mushrooms, cleaned and cut in half or larger ones quartered

1 red pepper, cut into thick strips

1 pound pasta, cooked according to pkg. instructions

1 can Hunts Fire Roasted Garlic Diced Tomatoes, drained

Olive oil

Garlic powder

Italian seasoning

1 cup shredded 6 Italian cheese (or mozzarella if you don’t have the mixed kind)

Grated Parmesan cheese

All you need to do:

Preheat the oven to 400 degrees F.

Line a large baking sheet with foil.  Set aside.

In a large bowl, mix the cut vegetables (except the mushrooms).  Drizzle with olive oil, then sprinkle generously with garlic powder and Italian seasoning.  Toss to coat.

Dump them out on the baking sheet.. spreading them out.  Roast for about 10 minutes.

In the meantime, place the cut mushrooms in the bowl and drizzle oil on them, then sprinkle them with garlic powder and Italian seasoning.  Toss to coat.

When the other vegetables have roasted for 10 minutes.. add the mushrooms to the baking sheet and continue roasting for 10 minutes.  Remove from the oven.

Place the cooked pasta in the bowl you used to toss the vegetables.  Add the drained tomatoes, and roasted vegetables, sprinkle with grated Parmesan cheese and toss to mix.

Spray a 9 x 13 baking dish with olive oil cooking spray.  Spread the pasta mixture in the dish.  Sprinkle the shredded cheese over the top… and bake until the cheese is melted. 

Serve immediately.

Spinach and Cheese Manicotti

Spinach and Cheese Manicotti is a classic Italian meal that is sure to please the family and impressive enough to serve company.

TIPS

The filling can be made in just a few minutes... be sure to allow the spinach to cool before adding it to the cheese mixture.  Always drain the cooked spinach of any excess water.

Stuffing manicotti can be tricky.. I tried several ways... including a tip I found on the internet... putting the filling in a freezer Ziploc bag and cutting corner off to use as a "pastry bag" kind of thing... all I can say is I wouldn't recommend it..

First, if you do try the bag method... remember to zip the top shut (after forcing out additional air)...  twisting the top shut like a pastry bag didn't work well... it doesn't twist well and excess filling popped out of the top.

Second... because of the spinach and cheese is not exactly smooth ..it doesn't come out of the bag in a steady stream...

Many people complain about stuffing manicotti... I do a few things that I feel make it a little easier..

I cook the manicotti until they are somewhat cooked.. still a little too stiff to eat.. but slightly cooked... this way they are manageable... and don't split as easily.

I drain them.. then immediately rinse them in cold water to cool them.  Drain them... lay out double thickness of paper towel and lay them on there to dry them even more... pat the tops with paper towel...

Then spray a non-stick baking sheet with olive oil cooking spray.. not tons. just a little... lay the manicotti on it... so they don't stick.

Always work with them cooled... I use an ice tea spoon to stuff them.. I stuff one side then turn them around and stuff the other side... a couple of mine split a little at the top.. it really wasn't a big deal...

Make as many or as few as you like... my stuffing recipe will stuff about 8 of them.

Serve this with a small salad.. some garlic bread.. and you have yourself one delicious and impressive dinner!

Recipe:  Spinach and Cheese Manicotti

All you need:

Manicotti pasta shells

1 container (15 oz.) part-skim ricotta cheese

1/3 cup grated Parmesan cheese

1 egg, beaten

1 cup cooked chopped spinach, cooled

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Pinch of salt

Tomato Sauce (homemade or jarred)

1 ½ cups mozzarella cheese

Cooking spray (olive oil is preferred)

All you need to do:

Preheat the oven to 350 degrees F.

Cook the manicotti shells until cooked but still firm and just a bit too stiff to eat.  Cool and then drain on paper towels.* See Tips

In a large bowl, beat an egg then mix in the ricotta, Parmesan cheese, spinach, garlic powder, Italian seasoning, salt.  Set it aside.

Spoon about 1 cup of sauce on the bottom of a 9 x 13 baking dish.

Fill the manicotti shells with the spinach and cheese mixture.  Lay the filled manicotti in a row.  Sppon additional sauce over the manicotti shells.

Cover with aluminum foil and bake for 30 minutes.  Remove the dish from the oven and spread the shredded mozzarella over the manicotti.  Lightly spray the cheese with the olive oil cooking oil spray.

Return the baking dish to the oven and bake another 20 minutes or until cheese has melted and starts to brown slightly.

Remove the dish from the oven and allow to cool for about 10 minutes before serving. 

Bacon Spinach and Artichoke Carbonara

This delicious recipe for Bacon Spinach and Artichoke Carbonara comes from my son, Erik.  Always inventive, Erik likes to experiment with flavors he loves... this recipe has plenty of garlic... a little bacon, fresh spinach and some bottled (or canned) artichokes... tossed with some pasta and a Carbonara sauce... and finished off with some Pecorino Romano cheese... just delicious!

He chose an interesting pasta shape... Dischi Volanti... which literally means flying discs... any pasta shape you want will work with this dish.

TIPS

This dish comes together quickly but requires a little multitasking... Erik's biggest tip is ... prep everything ahead so you have all the ingredients handy while you are actually doing the cooking.

Have a large bowl near the stove.. as you finish cooking some of the ingredients dump them into the bowl.. this way.. when you do the final toss everything is right there.

He used a lot of garlic... you can use less.. if you prefer... he advises to slice it very thin...  his exact words... super thin.

The directions will tell you to remove the bacon grease then add a bit of olive oil... you may ask why...  bacon grease is quite heavy and.. well .. greasy.. using olive oil to cook the artichokes with the remaining bits of bacon grease in the pan will give the bacon flavor and reduce some of the greasy feel to the dish.

Keep a liquid measuring cup close by.. you will need to reserve a cup of pasta water before draining the pasta... the starch from the pasta goes into the water.. and the starch helps to thicken the sauce..

This recipe will make about 3-4 servings.

An impressive, yet easy dish to make!

Recipe:  Bacon Spinach and Artichoke Carbonara

All you need:

1/2 pound Dischi Volanti Pasta *See TIPS

About 4 cups fresh spinach

2 large garlic cloves, sliced very thin

1 tablespoon butter

2 slices bacon, chopped

1 can or bottle artichokes, quartered

Olive oil

2 whole eggs, beaten

1 egg white, beaten with the whole eggs

* Season the beaten eggs with salt and pepper

Pecorino Romano cheese, grated

All you need to do:

Put your pot with water for the pasta on to boil.  Boil pasta according to package directions.

*** Be sure to reserve 1 cup pasta water before draining the pasta

Meanwhile, while the pasta water is getting hot and ready to boil and then your pasta is cooking... you want your ingredients to finish cooking the same time you are finishing cooking the pasta.

In a large skillet melt the butter over medium heat and add the garlic, sauté the garlic for 30 seconds or so... just to infuse the flavor into the butter... remove with a slotted spoon and put into a large bowl (this is not a serving bowl... you are just keeping the cooked items until the final toss).

Add the spinach to the skillet and cook until just wilted... it will cook down considerably... remove from the pan and put into your bowl.

Add the bacon to the skillet and cook until most of the fat is rendered and it is fairly crispy but not hard.  Remove with a slotted spoon and add to the bowl.  Remove the bacon grease as much as possible with a spoon. *See TIPS

Add a little olive oil to the just coat the pan and then add the artichokes.  Cook until the artichokes are broken up about 5 minutes.  Add to the bowl.

*** Reserve 1 cup of the pasta water and drain the cooked pasta.  Add the pasta water to the skillet to deglaze the pan and scrape off all those tasty cooked bits off the bottom..

Place the hot pasta pot on a cold burner.. you do not want it over heat... but the pot should be very hot from cooking the pasta... add the pasta water and the eggs, whisking very very fast so they do not scramble but come together in a smooth sauce...

Add the pasta back into the pot and the contents of your bowl... and toss.  Sprinkle the Pecorino over the contents and toss again...

Serve in bowls.

Creamy Pesto Chicken Portobello Skillet

Simple and delicious.... Creamy Pesto Chicken Portobello Skillet.... is another great skillet meal that makes weeknight cooking a breeze.   

This can be made a couple of different ways.. each just as delicious.. just choose what works best for you.

TIPS

You can use leftover cooked chicken... or get a rotisserie chicken at the supermarket... and just dice it up...

You can also cook it up especially for this meal ...........I sometimes cook up boneless chicken breasts in a crock pot... just put the chicken in the pot... even frozen... and add some chicken broth to cover and set the pot on low...  and come back 8 hours later and have cooked chicken that will shred or dice easily.  Add whatever seasonings you want... thyme and rosemary work well.... add an onion, peeled and cut up... maybe some carrots...to add more flavor... I do this periodically.. and freeze the cooked chicken for use in a recipe like this.. there's tons of uses for this.

You can also bake boneless chicken breasts also... 20 minutes at 400 degrees F...

You can also cook the chicken for this recipe at the time you're putting together the meal.. just cut the chicken up into chunks (about bite size)... heat the skillet over medium heat with a little olive oil in it... and sauté the chicken until it's fully cooked and no longer pink in the middle.

I used fat free milk to make the sauce... you can use 1%, 2% or whole milk if you prefer... my sauce is a bit thin because we prefer it that way... if you want a creamier, thicker sauce... use a bit more flour...

I cook my pasta separately... it's easier ... and this can be made ahead.. and refrigerated.. so all you have to do is add it into the skillet meal when you are making this dish.

I served this with a side salad and a slice of crusty Italian bread.

This recipe will make about 4 servings.

Try this.. it's quick and easy... and delicious!

Recipe:  Creamy Pesto Chicken Portobello Skillet

All you need:

General:
1 pound cooked chicken, cubed *See TIPS

1/2 pound pasta, cooked

1 pkg. (8 oz.) baby Portobello mushrooms, sliced

2 tablespoons olive oil

For the sauce:

2 tablespoons butter

2 tablespoons flour

1 teaspoon garlic powder

2 cups fat free milk

1/2 cup prepared basil pesto (commercial or homemade)

1/4 cup freshly grated Parmesan cheese

All you need to do:

To make the sauce:

In a medium sauce pan, melt the butter over medium heat.

Add the flour and garlic powder.... stir well to incorporate the flour... cook for a minute stirring constantly. 

Using a wire whisk, continuously stir as you add the cream and milk.

Stir until the sauce thickens.

Add the basil pesto and stir well.

Add the Parmesan cheese and stir well.

To make the Skillet Meal:

In a large skillet, heat the olive oil over medium high heat.  Add the mushrooms and cook for about 5 minutes until they are soft.  Add the chicken and stir well.

Add the cooked pasta and the sauce ... stir well and cook until heated through... about 5 minutes.

Serve immediately.

Recipe: Skinny Broccoli and Mushroom Fettuccini Alfredo

This quick and easy meal comes together in under 30 minutes...perfect for a weeknight!

How is this skinny? Make a light Alfredo Sauce!  Don't sauté the broccoli and the mushrooms... microwave them...  you won't miss the fat ... trust me!

This recipe was adapted from Cooking Light.

TIPS

Use whatever pasta you prefer.. it really doesn't have to be fettuccini.

Feel free to add more mushrooms and/or broccoli...

I didn't add water to the dish that I microwaved the broccoli and mushrooms in.. the water that comes out of the mushrooms during cooking is more than enough moisture.

This made 6 servings.

Recipe:  Skinny Broccoli and Mushroom Fettuccini Alfredo

All you need: 

Fettuccini, cooked according to package directions

1 tablespoon low fat margarine

1 tablespoon flour

1 cup fat free milk

1 1/3 cups 1% low-fat cream cheese

1 ¼ cups grated fresh Parmesan cheese

½ teaspoon salt

Freshly ground black pepper to taste

1/2 bag (12.6 oz bag) BirdsEye frozen broccoli florets

1 pkg. (8 oz.) fresh mushrooms, sliced 

All you need to do: 

Cook fettuccini according to package directions. Drain.

Place the broccoli and mushrooms in a microwaveable dish, cover and microwave on high until tender.

In the same pot you cooked the fettuccini in, melt the margarine.

Stir in the flour.

Gradually add the milk, stirring constantly with a whisk.

Cook until thickened, about 5-6 minutes.

Add 1 cup Parmesan, cream cheese and salt, stirring constantly with a whisk until cheese melt.

Add the pasta and cooked mushrooms and broccoli and toss. Sprinkle with the remaining ½ cup Parmesan cheese.

Recipe: Pasta Salad II

This recipe for Pasta Salad is one of many in my recipe box… it’s quick and easy.. nice and light… great as a side to grilled meats, sandwiches .. perfect for a party. Just as easy to make it for one or make it for 100…

TIPS

Seriously… it is easy.. you add your ingredients by eye… add as much or as little as you like.

I always have pasta left… I never seem to make the right amount.. there’s just two of us usually so leftovers are almost a given. This recipe is perfect for left over pasta. Simply add the ingredients to the leftover cold pasta… and toss the salad dressing.. and you’re done!

Use whatever your favorite Italian dressing is.

This will make about 4 servings.

That’s easy!







Recipe: Pasta Salad II

All you need:

½ pound of pasta
2 small cans sliced black olives
½ cup chopped roasted red peppers (in oil)
1 cup cubed mozzarella cheese
½ cup Italian dressing

All you need to do:

Cook the pasta according to package instructions. Drain and allow to cool.

Mix all ingredients in a large bowl and refrigerate at least 2 hours. Toss and add more dressing as needed.


Start with some pasta...


Add some cheese cubes...


Add some olives....


Hmmmm ... now for some roasted red peppers...


Chop a few of them up... we're getting there...


Toss those babies right in... lookin' good!...


Now toss it all around... in the bowl.. silly...


Add some salad dressing... and you are done!