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Posts Tagged ‘pasta’

Sweet Macaroni Salad

Ingredients
1 package (16 ounces) elbow macaroni
4 medium carrots, shredded
1 large green pepper, chopped
1 medium red onion, chopped
2 cups mayonnaise
1 can (14 ounces) sweetened condensed milk
1 cup cider vinegar
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon pepper

Directions
Cook macaroni according to package directions. Drain and rinse in cold water; drain well.

In a large bowl, combine macaroni and vegetables. Whisk together remaining ingredients until smooth and sugar is dissolved; stir into macaroni mixture. Refrigerate, covered, overnight. Yield: 16 servings

Recipe found here: Sweet Macaroni Salad

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Chili Mac Casserole

Ingredients
1 cup uncooked elbow macaroni
2 pounds lean ground beef (90% lean)
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies
1-1/4 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups shredded reduced-fat Mexican cheese blend
Thinly sliced green onions, optional

Directions
Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Drain macaroni; add to beef mixture.

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. If desired, top with sliced green onions. Yield: 10 servings.

Recipe found here: Chili Mac Casserole

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Cheese Tortellini Primavera

Ingredients
4 cups fresh broccoli florets
1/4 cup plus 2 tablespoons water, divided
1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1 package (20 ounces) refrigerated cheese tortellini
2 tablespoons all-purpose flour
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1 medium sweet orange or yellow pepper
1 medium zucchini
1 medium yellow summer squash
3 tablespoons butter
3 green onions, chopped
3 garlic cloves, minced
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon pepper
1/8 teaspoon salt
Additional freshly grated Parmesan cheese, optional

Directions
In a large microwave-safe bowl, combine broccoli and 1/4 cup water; microwave, covered, on high for 2-3 minutes or until tender. Cool slightly; drain. Repeat with asparagus and remaining water.

Cook tortellini according to package directions; drain. In a small bowl, whisk flour and broth until smooth.

Cut orange pepper, zucchini and yellow squash into 1/4-in.-thick strips. In a large skillet, heat butter over medium heat. Add vegetable strips; cook and stir 6-8 minutes or just until crisp-tender. Add green onions and garlic; cook 1 minute longer. Stir broth mixture to combine; stir into vegetables. Bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until sauce is slightly thickened, stirring occasionally.

Add broccoli, asparagus, tortellini, 1/2 cup cheese, pepper and salt; heat through, tossing gently to combine. If desired, serve with additional cheese. Yield: 6 servings.

Recipe found here: Cheese Tortellini Primavera

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Asparagus Ham Dinner

Ingredients
2 cups uncooked corkscrew or spiral pasta
3/4 pound fresh asparagus, cut into 1-inch pieces
1 medium sweet yellow pepper, julienned
1 tablespoon olive oil
6 medium tomatoes, diced
6 ounces boneless fully cooked ham, cubed
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 to 1/4 teaspoon cayenne pepper
1/4 cup shredded Parmesan cheese

Directions
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute asparagus and yellow pepper in oil until crisp-tender. Add tomatoes and ham; heat through. Drain pasta; add to vegetable mixture. Stir in parsley and seasonings. Sprinkle with cheese. Yield: 6 servings.

Recipe found here: Asparagus Ham Dinner

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Johnsonville® Grown Up Mac & Cheese

Ingredients

2 cups uncooked whole grain elbow macaroni
2 tablespoons olive oil
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup fat-free milk
1 cup panko bread crumbs
1 tablespoon chopped parsley
8 ounces processed American cheese, cubed
1 link (half of 13.5 ounce package) Johnsonville® Smoked or Three Cheese Italian Style Premium Cooking Sausage, quartered and sliced

Directions

Cook macaroni according to package directions; drain.

Mix panko, parsley, and olive oil together in a bowl.

Meanwhile, in another saucepan, melt butter over medium heat.

Stir in flour until smooth; gradually whisk in milk.

Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened.

Add cheese; cook and stir until melted.

Stir in macaroni and sausage.

Spread panko mixture on top and bake at 350?F for 25 minutes.

Enjoy. Yield: 5

Recipe found here: Johnsonville® Grown Up Mac & Cheese

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Skillet BBQ Beef Pot Pie

Ingredients
1 pound lean ground beef (90% lean)
1/3 cup thinly sliced green onions, divided
2 cups frozen mixed vegetables, thawed
1/2 cup salsa
1/2 cup barbecue sauce
3 cups cooked cornbread stuffing
1/2 cup shredded cheddar cheese
1/4 cup chopped sweet red pepper

Directions
In a large skillet, cook beef and 1/4 cup green onions over medium heat 6-8 minutes or until beef is no longer pink, breaking into crumbles; drain. Stir in mixed vegetables, salsa and barbecue sauce; cook, covered, over medium-low heat 4-5 minutes or until heated through.

Layer stuffing over beef; sprinkle with cheese, red pepper and remaining green onion. Cook, covered, 3-5 minutes longer or until heated through and cheese is melted. Yield: 4 servings.

Recipe found here: Skillet BBQ Beef Pot Pie

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Colorful Spiral Pasta Salad
Ingredients
1 package (12 ounces) tricolor spiral pasta
4 cups fresh broccoli florets
1 pint grape tomatoes
1 can (6 ounces) pitted ripe olives, drained
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups Italian salad dressing with roasted red pepper and Parmesan

Directions
In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water.

Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving. Yield: 14 servings (3/4 cup each)

Recipe found here: Colorful Spiral Pasta Salad

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