A good old pasta-and-veggie combination!
What You'll Need:
One pound colored rotini (twisted pasta)
One fourth a cup of olive oil
One and a half cups cooked ham or chicken
One teaspoon garlic
Three fourths a cup chicken broth
Three cups of sliced yellow and red pepper
Three fourths of a cup chopped spinach
One cup of sliced mushrooms
Parmesan cheese
Salt and pepper to taste
And:
A large pot,
a microwavable cup,
and a frying pan!
What To Do:
1. Cook pasta until al dente. Drain.
2. Heat the olive oil.
Put water and bouillon cube in the cup and heat for two and a half minutes on HIGH.
3. Put the heated olive oil on the frying pan and saute mushrooms, peppers, and ham
or chicken for two minutes. Add garlic, salt, and pepper and cook for another four minutes.
4. Put broth in and simmer for two minutes. Add pasta and mix well.
5. Add spinach just before served and cook the in the mixture till it wilts.
Add Parmesan, mix and serve. Yum!
Bon appetit!
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
Tuesday, October 2, 2012
Sunday, September 30, 2012
Mac n Cheese **
Macaroni and cheese... mmm! A kid favorite!
Plus it includes tomato sauce!
Trust me it's good.
What You'll Need:
About 5 cups whole-wheat macaroni
A large block of cheese
A small can of tomato sauce
And:
A good sized pot,
cutting board,
cheese-cutting knife,
and a can opener!
What To Do:
1. Fill the pot with water. Then, put the pot on the stove.
Meanwhile, chop the cheese.
2. When the water has boiled, put in the pasta and stir occasionally.
3. When the pasta has cooked to al dente, drain it but DO NOT cool it.
Put it straight back in the pot, and put the cheese in. Put on the lid and wait.
4. Soon, the cheese should have melted. Open the tomato sauce and pour in.
Stir thoroughly until cheese is spread evenly throughout the pasta.
Serve while warm with a side vegetable such as carrot sticks and enjoy!
Plus it includes tomato sauce!
Trust me it's good.
What You'll Need:
About 5 cups whole-wheat macaroni
A large block of cheese
A small can of tomato sauce
And:
A good sized pot,
cutting board,
cheese-cutting knife,
and a can opener!
What To Do:
1. Fill the pot with water. Then, put the pot on the stove.
Meanwhile, chop the cheese.
2. When the water has boiled, put in the pasta and stir occasionally.
3. When the pasta has cooked to al dente, drain it but DO NOT cool it.
Put it straight back in the pot, and put the cheese in. Put on the lid and wait.
4. Soon, the cheese should have melted. Open the tomato sauce and pour in.
Stir thoroughly until cheese is spread evenly throughout the pasta.
Serve while warm with a side vegetable such as carrot sticks and enjoy!
Three Cheese Chicken Bake ***
A hearty casserole, perfect for when you have guests and an hour or so to prepare dinner.
What You'll Need:
One half a cup chopped onion
One half a cup chopped green pepper
Three tbsp butter or margarine
One can (or ten and three fourths ounces) of condensed cream of chicken soup, undiluted
One can (eight ounces) sliced mushrooms, drained
One jar (two ounces)
One half a tsp dried basil
Eight ounces pasta, cooked and drained
Three cups diced cooked chicken
Two cups Ricotta or cottage cheese
Two cups (eight ounces) shredded cheddar cheese
One half a cup grated Parmesan cheese
One fourth a cup buttered bread crumbs
And:
A greased 13-in x 9-in x 2-in baking dish,
a skillet,
and a large bowl!
What To Do:
1. In the skillet, saute onion and green pepper in butter until tender. Remove from the heat.
2. Stir in the soup, mushrooms, pimientos and basil; set aside.
3. In the large bowl, combine pasta, chicken and cheeses; add sauted mix and stir well.
4. Transfer to the greased baking dish.
Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly.
5. Sprinkle with crumbs and bake for 15 more minutes.
Enjoy immediately!
What You'll Need:
One half a cup chopped onion
One half a cup chopped green pepper
Three tbsp butter or margarine
One can (or ten and three fourths ounces) of condensed cream of chicken soup, undiluted
One can (eight ounces) sliced mushrooms, drained
One jar (two ounces)
One half a tsp dried basil
Eight ounces pasta, cooked and drained
Three cups diced cooked chicken
Two cups Ricotta or cottage cheese
Two cups (eight ounces) shredded cheddar cheese
One half a cup grated Parmesan cheese
One fourth a cup buttered bread crumbs
And:
A greased 13-in x 9-in x 2-in baking dish,
a skillet,
and a large bowl!
What To Do:
1. In the skillet, saute onion and green pepper in butter until tender. Remove from the heat.
2. Stir in the soup, mushrooms, pimientos and basil; set aside.
3. In the large bowl, combine pasta, chicken and cheeses; add sauted mix and stir well.
4. Transfer to the greased baking dish.
Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly.
5. Sprinkle with crumbs and bake for 15 more minutes.
Enjoy immediately!
Best Ever Macaroni Salad *
No kidding!
I have eaten this for years and it is awesome.
What You'll Need:
Seven cups of whole-wheat macaroni (any type will do, really!)
Two cucumbers
Four big tomatoes, eight or so small ones, or around two handfuls of cherry tomatoes
A good-sized block of cheese (Cheddar is best, but to each his own, right?!)
One and a half cups of mayonaisse
Salt and pepper to taste
And:
A large pot,
a few cutting boards,
and a large bowl!
What to do:
1. Fill the pot with water and put it on to boil.
Meanwhile, peel the cucumbers.
2.When the water has boiled, put in the pasta.
Give it a stir and turn the heat down.
3. Chop the cucumbers and tomatoes on some cutting boards, then put them into the bowl.
Stir the pasta again. Make sure that the noodles do not stick to the bottom.
4. Chop half the cheese. If you think it needs more, chop some more.
Stir the noodles once more.
5. Taste the noodles. By now they should be al dente, which means perfect to the teeth.
Soft on the outside, but still firm inside.
6. If they are, drain them and cool them.
7. Mix all the ingredients. Add mayonaisse and stir thouroghly.
Serve immediatley with salt and pepper. Can be kept in the refrigerator for up to a week but is best fresh.
Bon Appetit!
I have eaten this for years and it is awesome.
What You'll Need:
Seven cups of whole-wheat macaroni (any type will do, really!)
Two cucumbers
Four big tomatoes, eight or so small ones, or around two handfuls of cherry tomatoes
A good-sized block of cheese (Cheddar is best, but to each his own, right?!)
One and a half cups of mayonaisse
Salt and pepper to taste
And:
A large pot,
a few cutting boards,
and a large bowl!
What to do:
1. Fill the pot with water and put it on to boil.
Meanwhile, peel the cucumbers.
2.When the water has boiled, put in the pasta.
Give it a stir and turn the heat down.
3. Chop the cucumbers and tomatoes on some cutting boards, then put them into the bowl.
Stir the pasta again. Make sure that the noodles do not stick to the bottom.
4. Chop half the cheese. If you think it needs more, chop some more.
Stir the noodles once more.
5. Taste the noodles. By now they should be al dente, which means perfect to the teeth.
Soft on the outside, but still firm inside.
6. If they are, drain them and cool them.
7. Mix all the ingredients. Add mayonaisse and stir thouroghly.
Serve immediatley with salt and pepper. Can be kept in the refrigerator for up to a week but is best fresh.
Bon Appetit!
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