Creamy Italian Pasta Salad

Pasta salad is one of my favorite dinners during the summer. They're fast and easy and they don't heat up the whole kitchen.

Creamy Italian Pasta Salad
1 (12 oz.) box multi-colored pasta
several handfuls baby kale or spinach (spinach would have a milder flavor)
1 (14 oz.) can garbanzo beans, drained
1 large can olives, drained and chopped
1-2 c. cherry tomatoes, halved (I used yellow)
1-2 c. cooked, chopped chicken
1 c. italian dressing
1/2 c. mayonnaise
salt and pepper

Here are the ingredients I used:

Cook pasta according to package directions. Before draining, add kale to the pasta.

 Stir and cook just until kale wilts (it only takes about 30 seconds).

 Drain pasta and kale. Rinse with cold water.

 To prepare dressing, whisk together italian dressing and mayonnaise.

 Toss all ingredients in a large bowl with dressing. Add salt and pepper to taste.

 I was unsure if my kids would even touch the kale in this salad. They usually just eat the noodles and leave the veggies. But they actually ate it all! I am delighted whenever they get excited about a new food. Enjoy!

Caprese Dip

I think this might be the easiest dip ever! It's delicious with pita chips.

Caprese Dip
8 oz. mozzarella, cubed
2 T. shredded parmesan cheese
1/2 t. dry basil
1 roma tomato, chopped
drizzle of olive oil

Arrange mozzarella in a pie pan.

Sprinkle parmesan on top.

 Then add basil.

 Top it all with chopped tomato and drizzle with olive oil.

 Bake at 375 F for 10-15 minutes or just until melty.

 This would be a fun appetizer for a backyard barbecue. Enjoy!

Slow Cooker Spaghetti

I know that spaghetti is one of the easiest thing to make, but believe it or not, doing it in a crockpot is even easier and SOOOOO good! I got the idea from Picky Palate and I've adapted my recipe from that one.I found this 32 oz. jar of spaghetti sauce at Costco, but you could just measure 3 1/2 cups of any spaghetti sauce.Slow Cooker Spaghetti

1 lb. lean ground beef, chicken, or turkey

2 t. onion powder

2 t. garlic powder

1 t. italian seasoning

salt to taste

8 oz. dry spaghetti (I used whole wheat)

32 oz. (3 1/2 c.) spaghetti sauce

4 oz. cream cheese (I used 1/3 less fat)

2 c. water

Brown meat in a large skillet and add onion and garlic powder and italian seasoning. Add salt to taste.In crockpot, pour half of the spaghetti sauce and top with half of the dry spaghetti (broken to fit).Add cooked meat to crockpot and top with cubed cream cheese.Add remaining spaghetti sauce and pasta. Add 2 cups of water.Cover and cook on low for about 4 hours. Stir well before serving. Top with parmesan cheese.This spaghetti is so good! My whole family really loved it. Enjoy!

Triple Pepper Salad

I really love bell peppers. This recipe combines sweet, crunchy peppers with juicy tomatoes, beans, and creamy avocados. It's such a dynamic salad!

Triple Pepper Salad

2 c. chopped peppers (any color combo will work)

1 c. halved cherry tomatoes

4 green onions, sliced

1 (14 oz.) can beans, drained (I used great northern)

1 avocado, cubed

1/4 c. oil

1 T. lime juice

1 t. garlic powder

1/2 t. cumin

pinch chipotle chile pepper (or more if you like heat)

salt & pepper to taste

Combine all ingredients. For best flavor, refrigerate 2 hours (or more) before serving. Enjoy!

Tortellini Soup

This italian style soup is great for any weeknight meal. It's adapted from a recipe in one of my cookbooks and my family really enjoyed it.

Tortellini Soup
12-16 oz. fully cooked chicken sausages, sliced
2 T. olive oil
1 T. dried minced onion
3 t. garlic powder
2 (14 oz.) cans chicken broth
2 c. water
1 (14 oz.) can diced tomatoes
1 (18 oz.) package cheese tortellini (refrigerated or frozen)
1 (6 oz.) package spinach
1 t. dried basil
salt and pepper
parmesan cheese

In a large pot, heat oil, sausage, dried onion, and garlic powder. Saute for 2-3 minutes. Add broth, water, and tomatoes. Bring to a boil. Add tortellini and cook for 5-7 minutes or until pasta is cooked. Add spinach, basil, and season with salt and pepper to taste. Cook just until spinach wilts. Serve with parmesan cheese.

Artichoke Pizza

This is, yet again, a recipe from my Almost Homemade cookbook (which I am really loving!) This pizza is creamy and delicious. My whole family really enjoyed it.

Artichoke Pizza

1 prebaked 12" pizza crust

1 (14 oz.) can water-packed artichoke hearts, drained

1 c. mayonnaise

1 c. grated mozzarella, divided

1 c. grated parmesan, divided

6 cloves garlic, minced

1/2 c. grape/cherry tomatoes, halved

In a mixing bowl, combine artichoke hearts, mayonnaise, 3/4 c. mozzarella, 3/4 c. parmesan, and garlic.

Place pizza crust on an ungreased pizza sheet. Spread evenly with artichoke mixture.

Top with tomatoes.

Sprinkle with remaining cheeses.

Bake at 450 F for 15-20 minutes.

I will most definitely be making this again. I loved it. Enjoy!

Veggie Mac & Cheese

This mac 'n' cheese has hidden veggies (always a good thing.) It is adapted from my Taste of Home Almost Homemade cookbook.

Veggie Mac & Cheese

2 c. dry pasta (I used whole wheat rotini)

1 (16 oz.) bag frozen cauliflower, thawed

1/2 c. chopped onion

2 T. canola oil

1 (14 oz.) can diced tomatoes

1 (10 oz.) can condensed cheddar cheese soup

2 c. grated cheese

1/2 c. milk

1/2 t. dried basil

1/2 t. prepared mustard

Cook pasta according to package. Meanwhile, chop cauliflower into small pieces. Heat oil in a saucepan and add onion and cauliflower. Saute for a couple minutes.

Drain pasta. In the pasta pot, combine remaining ingredients and heat over medium. Stir constantly until it becomes a cheesy sauce.

Add pasta and cauliflower mixture to sauce and toss. Serve warm.

I'm a big pasta lover so I really enjoyed this dish. Plus my family all ate it too, veggies and all!

Enjoy!

Creamy Chicken Spinach Pasta

This recipe is adapted from my Sandra Lee Semi-Homemade cookbook. It makes a large 9x13" pan, so next time I think I'll freeze half of it to save.

Creamy Chicken Spinach Pasta

1 lb. dry penne pasta, cooked

1 (14 oz.) can diced tomatoes

1 t. dried basil

3 cloves garlic, minced

1/2 large onion, chopped

1 (10 oz.) box frozen spinach, microwaved and drained

1 jar alfredo sauce (about 2 cups)

1 1/2 c. cottage or ricotta cheese

1/2 t. garlic salt

black pepper to taste

1 (12 oz.) can chicken breast, drained

1 c. parmesan cheese

Combine cooked pasta, tomatoes, basil, garlic and onions.

In a separate bowl combine spinach, alfredo sauce, cottage cheese, garlic salt, pepper and chicken.

Combine the two mixtures.

Spread into a greased 9x13" pan and sprinkle with parmesan cheese.

Bake at 400 F for 20-25 minutes.

Enjoy!

Tomato Basil Soup

Okay, so this recipe is not really homemade, but it's quick, yummy, and versatile. I was in the mood for tomato soup and I had some fresh basil on hand and this is what was born.

Tomato Basil Soup

2 cans tomato soup

2 canfuls water

2 T. fresh basil, minced

grated cheese

1 can diced tomatoes (optional)

cooked noodles (optional)

canned beans (optional)

any vegetables (optional)

cooked chicken or pepperoni (optional)

I used fresh minced basil because I love it. You could also use 2 t. dry.

I used fresh mozzarella for my cheese. It's available at most grocery stores and it has a very mild, creamy flavor.

I just cut it up in small squares instead of grating it.

Prepare soup with water. Add basil (and any additional ingredients you like) and heat thoroughly. To serve, put a handful of cheese in the bottom of each bowl and top with hot soup. Garnish with more basil or black pepper. The cheese gets all melty and yummy! Mmmmmm.

I am a sucker for tomato soup. It's filling and healthy! I didn't add any extras to mine this time, but I will in the future. This is such a fun shortcut recipe and you could really add anything you want. Enjoy!

Harvest Chili

Football season is the perfect time to break out a nice bowl of chili! This recipe is a little different than most chili recipes because it has a lot more yummy fall veggies and TONS of flavor! This will be a new favorite around our house!

The original recipe from H.E.A.B. uses almond butter, but I opted to use this sunflower seed butter. I also changed a few other things and it was amazing. Thanks to Heather and CD for this wonderful recipe!Harvest Chili

2 T. butter

3 celery stalks, chopped

2 carrots, chopped

2 c. zucchini, chopped

1 T. dried minced onion

1 t. garlic powder, heaping

1/2 lb. lean ground beef

1 (15 oz.) can diced tomatoes

1 (15 oz.) can beans, drained and rinsed

2 T. sunflower seed butter, heaping

1/8 t. cumin

1/8 t. cayenne pepper

salt to taste

In a large pot, melt butter.

Add veggies, onion and garlic powder and saute until zucchini is tender. Then add beef.
Brown meat with veggies, stirring frequently.
Add tomatoes, beans, sunflower seed butter, cumin, cayenne pepper and salt to taste. Mix well and simmer for about 10 minutes.

Serve with grated cheese.

If you don't have sunflower seed butter, I'm sure you could use any nut butter that you want. After all, the original calls for almond butter. Anyway, this was the perfect meal and I will certainly be making it again! Thanks again, Heather! Enjoy!