Shrimp Scampi

8 oz Angel Hair Pasta
2 tbsp Olive Oil
1/2 Yellow Onion diced
3-5 Garlic Cloves, minced
8T Butter 1 stick
Peas, to taste
2 Roma Tomatoes
3/4 cup Chicken Broth
3T Parsley finely chopped
1 pinch crushed Red Pepper
Pinch Salt
Pinch Black Pepper
12oz small cooked Shrimp, shelled and deveined

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BEST PoTAYto Salad

Premix:
2T White Vinegar
1/4tsp Celery Seed
1tsp Yellow Mustard
1/8tsp Ground Black Pepper
2T White Sugar
–
Mix above into 1c Mayo.
Place into fridge until about 1 hour to serving.

Boil Potatoes. Cube up. Sprinkle with Lawry’s Seasonal Salt. Once done, add in:
1/4 of a SMALL Onion, minced
1 Celery, minced
1T Chives, minced
Place into fridge until cool.
About 1 hour pre-serving. Mix sauce in.

Versatile Sauce. Makes for GREAT Coleslaw Mix, as well.

OPTIONAL to top finished dish with:
Chopped Boiled Egg (I’ve used Tay’s Pickled Egg, gave nice spiciness).
Sprinkle of Mild Cheddar Shredded Cheese.
Also, optional: 1/4c Sweet Mini Peppers, chopped up small. Add in when adding Onions/Chives.
Depending on mood and time. We’ve skipped all the “Optionals”.

Caprese Pasta

*Tay’s Frozen Tomatoes, thawed
5T Pesto
2c Spinach
1.5T Red Wine Vinegar
2T Balsamic Vinegar
Frozen Cheese Stuffed Tortellini

Add Tomatoes and Spinach to pan. Cook down some. Add all, except Tortellini. Once cooked some. Add in Tortellini. Cook until done.

*Tay’s FROZEN TOMATOES:
4-5 Fresh from Garden Tomatoes
 – (Boil Tomatoes 30-40sec. Put in Ice Bath. Remove Skins)
6 Basil Leaves (About 1/2tsp dried)
3 Med. Garlic Cloves, minced
1.5-2T Fresh Parsley
2-2.5T Fresh Oregano
1/4tsp Salt

Sun Dried Tomato and Shrimp Pasta

Shrimp (Or, meat of choice)
Marinade:
2T Lemon Juice
2tsp McCormick’s Sun Dried Tomato & Basil Seasoning
1/2tsp Tajin
1/2tsp Paprika
1/2tsp Garlic Powder
1/2tsp Onion Powder
–
COCONUT Oil to cook

Sautee above, add in:
Tay’s Frozen TOMATOES (Recipe Below. Canned Stewed Tomatoes work.)
Cook down juices, add in:
1/2c Heavy Whipping Cream
3T Grated Parmesan Cheese

Serve over (*See notes):
Zucchini Noodles
Sweet Peppers, slivered

Marinade Shrimp. Saute in pan with Coconut Oil. Add in Tay’s Frozen Tomatoes. COOK DOWN juices (Cook uncovered helps). Once cooked down, stir in Parm. Cheese and Cream. Cook down some more.

Bring Water and Pinch of Salt to boil. Add in Zucchini Noodles and Sweet Peppers. Boil for 1 Minute (Or, so). Drain well. Serve Shrimp Sauce over Noodles.

*Notes: Can be served over Noodles, Vegis, Meats (Steak, Chicken), as Sauce for Lasagna… Endless Idears!
—

Tay’s Frozen Tomatoes:
We had Tons of Tomatoes from the Garden, so we blanch and freeze with Seasoning. Great for Stews, Sauces, Chilis, etc.

4-5 Fresh from Garden Tomatoes
6 Basil Leaves (About 1/2tsp dried)
3 Med. Garlic Cloves, minced
1.5-2T Fresh Parsley
2-2.5T Fresh Oregano
1/4tsp Salt

To Blanch Tomatoes: Bring pot of water to a boil. Have a Ice Water Bowl Ready. Place Tomatoes into Boiling Water for 30-40 seconds. Take out, IMMEDIATELY, place into Ice Water. Peel off Skins. Remove stem part. Cut into 4s.
Place into Freezer Friendly Bags. Add Seasoning and light mix. Let out air, roll. Write contents on bag (Things look the same once frozen!).

 

Beef, Canadian Bacon, & Swiss Pretzel Burgers with Horseradish Dressing

Frozen Beef Patties, grilled
Canadian Bacon, grilled
Pretzel Buns, toasted on grill, Buttered
Swiss Cheese
–
Top with: Mustard on one side (Opt.), AND, good amount of:
Horseradish Sauce (PLEASE, TRY ON BURGER!):
2 Very good size Tablespoons of Horseradish Sauce
3T Light Mayo
1t Ground Mustard Powder
Couple grinds of Black Pepper
Good shake of Garlic Powder
1/4 tsp Sugar
1/8-1/4tsp Sea Salt
1.5 to 2T Red Wine Vinegar
1/4c Sour Cream (If none, 1/8c Milk)
Premake and place in fridge.

Grill Burgers. Grill Canadian Bacon. Toast Buns, butter. Top Burgers with Canadian Bacon, then, place Cheese on top of Canadian Bacon… Melt. Add Mayo or use our AWESOME Horseradish Sauce!

Served with a Quick Hawaiian Pasta Salad:

Sauce:
1c KEN’S Buttermilk Ranch OR Miracle Whip
1c+2T Crushed Pineapple in Juice, drained
1-1.5tsp Lemon Juice
1tsp Paprika
A lil shy of 1/4c Real Bacon Pieces (In Salad Section)
1/4c Craisins

Ingredients:
1/4c Turkey Pepperoni, quartered
1/4c Cucumber, peeled and seeded, cubed
1/4c Sweet Bell Peppers, seeded, cut up
2-4T Sweet Red Onion, minced up
1 Celery, minced
1/4c, or so, Cheese, cubed small
Optional: 1/2c Ham cubes. 1/2tsp Sugar (Added to sauce.)
–
Spiral Noodles, to desired consistency (NOTE: IF not making right before, you need to make it a lil extra saucy. As, the noodles will soak up the sauce and flavor.)

I always premix sauce and set aside til use, to blend flavors. Boil noodles, accordingly. Rinse with COLD Water. DRAIN WELL.
–
Top with:
Hawaiian Sunflower Seeds or Honey Roasted Bunches Of Oats Granola

Light and Airy Shrimp & Crab Salad

Perfect Summer Salad!

About 6oz sm. Shrimp, detailed deveined (I cooked in SESAME OIL)
Plump 1/2c Crab (I used imitation)
1c Roma Tomatoes, deseeded, diced
1/2c Cucumber
UP TO 1/4c Red Onions, chopped (We love onions)
1T Serrano Peppers, deseeded and minced
1T Cheddar Cheese Brick, cubed TINY
1T Miracle Whip/Spin Blend  (Or, more to taste)
1T Lime Juice
1tsp Rice Vinegar
1T Prepared Wasabi Sauce (Or, more to taste)
Up to 1T slightly packed Green Onions, chopped
1/2tsp Dried Cilantro
1/2tsp Garlic Powder
1/4tsp Sea Salt
1/4tsp Pepper

Cook Shrimp in Sesame Oil. Allow to cool. Mix all together. Refrigerate for 1 hour. Eat as is. In Lettuce Wraps or Spring Rolls (Boil Lettuce few seconds til soft, roll. Serve cold.).

Optional: Add Miracle Whip/Wasabi to desired taste. Optional to season Shrimp while cooking (Salt, Pepper, Cajun). Add more sauce to make a pasta, adding noodles. Endless options.

Tay’s TAYsty Pasta

AMAZING Dish! With a SECRET Ingredient! Most know of the Italian Salad Recipe. This one has a few things that make it STAND OUT! Plus, Lower in Calories, than most. 

16 oz. Garden Delight Rotini Noodles
1tsp Extra Virgin Olive Oil
1/4tsp Sea Salt
–
 SAUCE (Premix):
1 Bottle Regular or Zesty Italian Salad Dressing (We used Reg. -Essential)
1.5T BALSAMIC Vinegar (Use! Don’t skip!)
1.5T Grated Parmesan Cheese (Store shelf kind)
1tsp White Sugar
1/2c jarred Roasted SWEET Red & Yellow Peppers in Marinade, chopped (Opt.)
–
1c Mild Cheddar or Colby Cheese Brick, cubed
1c Tomatoes, gutted and diced (We’ve used drained Basil/Oregano Tom. in pinch)
3/4c Signature Honey Ham Cubes
1 pkg. TURKEY Pepperoni Slices
1 can small/pitted Black Olives, drained well
UP TO 1/2c Red Onions, chopped or minced (Opt.)
1/3 Cucumber, peeled and cubed
1/3c Red Pepper, seeded and gutted, cubed (Opt.)

PREMIX Sauce Ingredients. Set aside. Cook Noodles in Boiling Water with Salt and Oil (Oil helps noodles from later sticking).  Drain well. Rinse with Cold Water, drain well, again. Be gentle.
Add all to bowl. CAREFULLY MIX all Ingredients. Add to fridge til use.
Please note, the longer it sits, the MORE the noodles will soak up flavor of sauce. Creating a less flavorful dish.

*** NOTES:
Salami (Diced) in place of Ham… OR, Better Yet… BOTH! MEAT IS YOUR PREFERENCE! We used Turkey Pepperoni to cut Cals. It was AWESOME! Also, for Cheese, you can choose to do: 1/2c Mild Cheddar (Cubed) with 1/2c Other Cheese of Choice (Cubed).

Creole Crab and Potato Salad

Cooking Potatoes:
5 Potatoes (I used Golddust, what I had.)
1T Extra Virgin Olive Oil
1/2T TONY’S Creole Seasoning
1/4tsp Pepper
1/4tsp Sea Salt
–
Sauce:
3/4c Miracle Whip
1/2tsp Worcestershire
1tsp Lemon Juice
1tsp Paprika
1tsp Mustard
1.5-2T Sweet Relish
–
3T REAL Bacon Pieces
4T Celery, minced
4T Sweet MINI Bell Peppers, chopped.
2T Onions, minced
1c Crab (I used imitation… I’m cheap!)
–
Boiled Eggs, sliced
Shredded Cheese

For HEAT Optional Adds: Louisiana Hot Sauce (Or, to top each Bowl), Minced Jalapenoes (Or, to top each bowl), Cayenne, Red Pepper Flakes

Cube Potatoes. Add Potatoes to ziploc bag. Add half Oil. Shake. Add in HALF Pepper, Creole, and Salt, shake. Add in Rest of Oil, then Season, shake. I allow to set/marinade 30minutes. Grill in Foil. (Or bake how desired).

I premake Sauce, and set aside til use. You can eat this salad warmed or cooled. If cooled (As most are): Grill or Bake Potatoes. Set into fridge to cool some. Mix with Sauce, stir in Vegis, NO LONGER THAN 30 minutes prior to serving. Top with Egg Slices and Shredded Cheese.

Optional to sprinkle top of Cheese, LIGHTLY, with Lawry’s Seasonal Salt, or More Creole. (I SKIPPED the extra salting).

Notes: I add Sauce close to serving time, due to Potatoes Eating Up Sauce. More flavorful that way.
—
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Italian Salad – LOW CAL. – LOW CARB.

About 1.5lb Frozen Chicken Breast, boiled in Water + 1Broth Cube
1 small container PLAIN Greek Yogurt (Cream Cheese may work)
1/2-1 Italian Dressing Season Pkt. or premade Italian Salad Dressing
1/2c jarred Pepperoncini, cut up
Full 1/2c Turkey Pepperoni pieces
1/2c Red Pepper, chopped
A lil shy 1/2c Red Onions, chopped
Splash of Lemon Juice (100% fridge kind)
Olives, halved (Optional. I forgot in photo)
1/2tsp Red Pepper Flakes or Jalapenos, minced
–
Wraps/Buns/Flatbread/Bread of Choice
Fresh Tomatoes
Lettuce
Shredded White Cheese (Or diced Brick Cheese)

Add Frozen Chicken to pan of Water with 1-2 Chicken Broth Cubes. Bring to Boil. Boil til cooked. Cut up.
Add in rest of Salad Ingredients. Top onto Wrap/Bun of choice, with Toppings of choice. Eat.

Tay’s Alfredo Beef-sta (Tay’s Alfredo Steak w/ Rice Noodles)

1 Steak, sliced thin
1/2 pkg. Frozen Bell Peppers/ Onion Mix
1c Mushrooms, chopped
1/2T Fresh Garlic, minced
1 Celery Stalk, minced
2T Soy Sauce
1T Worcesterchire
1tsp Dried Oregano
1/2tsp Dried Basil
1/2tsp McCormick’s Montreal Steak
–
1 jar Alfredo Sauce (Add last)
–
Rice Noodles (Or Noodle of Choice)
– About 6c Water + 2 Beef Broth Cubes, crushed (For Noodles)

Butter Flavor Cooking Spray Pan. Cook Steak with Vegis, Soy Sauce, Worcestershire, and Seasons. Cook down Juices. Then, add in Alfredo Sauce. Simmer a few minutes. Cook Noodles per Instructions (I cooked in part water, part Beef Broth – 6c Water + 2 Beef Broth Cubes, CRUSHED. I also add about 1/2tsp Extra Virgin Olive Oil to water to help Noodles w/ sticking). Drain. Serve Noodles and Sauce to consistency desired. Lil Sauce goes long way.
–
OPTIONAL STEP (I skip): Especially, if using Penne Noodles: Cook Noodles, drain. Mix in Sauce, to desired consistency. Add to Butter Flavor Cooking Sprayed Baking Dish. Sprinkle top with Italian 6 Cheese (Optional), then a little Grated Parmesan Cheese. Bake/Broil til cheese is melted! Or, just top each bowl.
 **TURN THIS into a LASAGNA. Use ZUCCHINI Noodles- Lower Carbs/Lower Cals **
–




Healthier? Try using Zucchini Noodles for Lower Calories Lower Carbohydrates! Or TURN THIS INTO A LASAGNA! I’d Double Sauce Recipe. USE ZUCCHINI NOODLES!

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Beer N Brat Mac N Cheese

Seeing a recipe for a Dip on FB, I thought we’d use Idea and turn it into a Mac. 

4 Jalapeno Cheddar Brats (Or Favorite Brat)
1/2T Butter
1.5 cans Pilsner Light Beer
1/4tsp Sea Salt
1/2tsp Garlic Powder
—
Up to 2/3c Reserved Beer Broth (Above)(I use 2/3c)
1/2c canned Evaporated Milk
Up to 2+3/4c Shredded Mild Cheddar Cheese
Brats, cut up
3T REAL Bacon Pieces
3T Fresh Onion, minced
1/2T Grated Parmesan Cheese (Store shelf kind)
1/4tsp Dried Thyme

About 1/2 Pkg. (3c COOKED) Dried 3 Cheese Tortellini Noodles (Cooked in Water with Pinch of Sea Salt + 1/2tsp Extra Virgin Olive Oil)

Bring: Beer, Butter, Brats, Salt, Garlic Powder to a boil. Boil for about 10 minutes, or so.
In sauce pan, add 2/3c reserved Beer Broth, Milk, Cheese, Brats, Bacon Pieces, Onions, Parm. Cheese, and Thyme. Stir frequently til nice and melted.
Boil Noodles with Sea Salt and Oil. Add about 3c COOKED noodles to Cheese.
* I have yet to try, but, you could replace Sea Salt with Broth Cube (Crushed). We liked as was, so keeping it.
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Cheat Day Healthier Options – Maintaining Fit without Knowing It!

Healthier options to give you that GUILTY feeling on your Cheat Days!
You can eat “Healthier” without the suffers of Cravings. A lot of these Recipes are Healthier than what’s offered out there as Comfort Food. And, yet, DON’T Lack in Flavor!
You can still get your Dirty Fixes! Just remember Moderation, and skip the extras. As a lot of these recipes are a basis for Healthier, with Healthier Options on Posts. But, these are a starting point in helping to cut back on “Some” of those Red Meats, Calories (Where other recipes call for more).  Not to forget, these UP FIBER. (CLICK READ MORE)

Tay’s Queso Alfredo Cajun Pasta

1 lb. Turkey Kielbasa
2c (Packed) Kale/Spinach Mix, chopped
1 can Roasted Garlic Tomatoes, drained well!
2tsp McCormick’s Cajun Season
1tsp Garlic Powder
1/8tsp Sea Salt
1/2 pkg. Frozen Peppers/Onions Mix
1-2tsp Jalapeno, deseeded, minced
–
1/2c canned Queso Blanco
1 jar Alfredo
–
Whole Wheat Penne Noodles (5-6c when cooked)
Water
Pinch Sea Salt
1tsp Extra Virgin Olive Oil
–
Optional (I DO!): Shredded Moz. Cheese (To sprinkle), Grated Parmesan Cheese (To Sprinkle)

Bring Water, Sea Salt, and Extra Virgin Olive Oil to boil (For Penne Noodles).
Preheat Oven (If using Cheese Option).
Cut Kielbasa into diagonal chunks. Butter Flavor Cooking Spray a separate pot, add first 8 ingredients (Listed above). Cook down juices. Then, add in Queso and Alfredo. Simmer Queso/Alfredo Sauce while you cook Penne Noodles, stirring frequently.
Drain Noodles, well. Add 5-6c Cooked Noodles to Butter Flavor Sprayed Baking Dish. Mix in Sauce with Noodles. Top with Handful of Cheese, then sprinkle with Grated Parmesan Cheese. Bake, til cheese is nicely melted. Serve.
(Photo Below: Cooking Down Juices)


Healthier Options: Use 1/2 TURKEY Kielbasa. Cut Back on Sauce and Cheese Use. Rice Noodles or Zucchini Noodles in place of above Noodles.
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Tay’s Sicilian Spaghetti

1tsp Extra Virgin Olive Oil
1.5  lb. Turkey Sweet Italian Sausage Links, halved or 1/3cut
1/2c Onions (I believe I did Sweet Red)
1 Garlic Clove, minced
1/2c  canned whole Olives
1/2 pkg. frozen Peppers and Onions
3-4T jarred whole Pepperoncini, minced
2T Balsamic Vinegar
1.5T Red Wine Vinegar
–
1 jar Tomato Onion Garlic Spaghetti Sauce
1 can Basil Oregano Tomatoes, drained
1 can Tomato Paste
1/2tsp Brown Sugar
1/8tsp Sea Salt
1/4 Dried Red Pepper Flakes
1/8tsp Pepper
1/4tsp Dried Rosemary

I cut my links into 1/2 or 1/3s. Cook in Oil with Onions. Add in Garlic and Vinegars. Cook down some. Add Olives, Peppers/Onions, and Pepperoncinis. Cook down juices. Once juices are mostly gone, add in rest of ingredients.
Boil Noodles in Water with Pinch of Sea Salt and a lil Olive Oil (Helps noodles with sticking).
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Steak Fry with Rice Noodles

1 lb Steak, sliced thin*
Sesame Seed Oil, a LITTLE for frying
1 pkg. Frozen Pepper Mix (Sweet Bell Peppers and Onions)
–
Sauce:
1/2c Water
1 Beef Broth Cube, crushed
2T Soy Sauce
1-2T Hoisin (I did a lil over 1T)
1/2tsp Brown Sugar
1/4tsp Ginger Powder
1/2tsp Garlic Powder
1/4tsp Pepper
1/4tsp Dried Oregano
1/4tsp Sea Salt
–
7 oz.- 9 oz. Rice Noodles, or more to taste
Water
1/4tsp Sea Salt
Splash of Sesame Seed Oil

Mix Sauce ingredients. Set aside.
In a pan, add a little Sesame Seed Oil. Add in Steak slices. Cook a lil bit. Add in Pepper Mix, cook a lil bit. Then, add in Sauce (Especially, if it starts needing liquid to cook-Burning). COOK DOWN SAUCE, stirring frequently.
Bring Water, Sea Salt, Sesame Seed Oil to a boil. Add in Noodles, shut off heat, cover, according to instructions. Drain WELL.
Add Noodles to Sauce, to consistency desired. Eat.

*Ground Lean Meat can be used. Steak is BEST! Also, Mushroom can be added. Also, Zucchini, julienned cut for noodles.
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Easy Pizza Pasta

1 Onion
TURKEY Pepperoni Slices (A lil less than 1/2pkg., or to taste), halved
1 jar Ragu Creamy Mozzarella Sauce
1tsp Dried Parsley
1/4tsp Onion Powder
1/2tsp Garlic Powder
1/4tsp Red Pepper Flakes (Optional)
1T Grated Parmesan Cheese (Store shelf kind)
Shake of Pepper
Noodles (Boiled in Water + Pinch Sea Salt + 1/2-1tsp Extra Virgin Olive Oil), drained well

In pan, sautee Pepperoni and Onions. Add in Sauce and Seasons. Boil Noodles, drain well. Add to Sauce, til consistency desired. Easy Breezy.
Amp it up with other Pizza Toppings: 1/4c Mushroom, few Tablespoons Black Olives, etc.
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Spicy LOADED Tortellini Soup

1/2 lb. Ground Chorizo Meat, browned
4c + 1/2c to 5c Water (I do 4.5c)
3 Beef Broth Cubes
1 can Black Beans, drained well
1 can Chili Beans, undrained
2 cans Roasted Garlic Tomatoes, undrained
1 can Tomato Soup, undiluted
3/4c Mild Chunky Salsa
1 Sweet Red Bell Pepper
1 over sized cup Sweet Potato, diced smallish
1 Onion
1/2tsp Chili Powder
1/2tsp McCormick’s Cajun Seasoning
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/2tsp Fresh Cracked Black Pepper
1tsp Dried Parsley
–
1/2 – 12 oz. bag Barilla 3Cheese Dried Tortellini

Cook Meat. Add all, except Dried Noodles, to Butter Flavor Cooking Sprayed Crock Pot. Cook on Low 6-8 hours. Last 20-30 minutes, or so, add in Dried Cheese Tortellini. Cook til nice and soft.
Optional: Spinach.
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Old Tay’s Alfredo Casserole (Shrimp N Kielbasa Alfredo N Artichoke Pasta)

1/3T Butter (I used Salted Butter)
1/2 12oz. bag Shrimp (61-70ct size), detailed/deveined/thawed *
1/2 lb. Turkey Kielbasa Link, halved long way/sliced
1 Green Bell Pepper
1T Fresh Garlic, minced
1c Onion
1c canned Artichoke Hearts, cut hard ends off
–
1tsp Old Bay Seasoning (USE THIS!)
4T Parmesan Cheese (Store shelf grated kind)
1/2tsp Dried Oregano
1/2tsp Dried Parsley
1 jar YOUR FAVORITE Alfredo Sauce (I used Essential Value)
–
2.5c Uncooked Mostacccioli Rigati Noodles (Boiled Al Dente w/5c
Water, 3 Beef Broth Cubes, crushed, 1/2tsp Extra Virgin Olive Oil)
1c Shredded Italian 6 Cheese

Add 1/3T Butter to pan. Saute Top 7 Ingredients, til Vegis are about soft.
Add in Seasons and grated Parmesan. Add in Alfredo Sauce. Simmer about
15minutes, or so, stirring frequently.
Bring 5c Water, 3 Beef Broth Cubes, and Olive Oil to boil. Add in Noodles. Cook a little more than Al Dente (Mine was 11minutes, at boil. Turn off heat, for another 2minutes. Drain well (NO RINSE!)).
Butter Flavor Cooking Spray a Baking Dish. Add in Sauce Mix. Add in
Cooked Noodles, TIL DESIRED CONSISTENCY! Mix. Top with
Shredded Italian Cheese. Covering with Foil is optional, I didn’t.
Bake 25 minutes, in oven preheated to 400.
* Dislike Shrimp? Use Cubed Chicken in it’s place! 
(Photo of PrePrep)

*** CHECK OUT ALL OUR Pastas HERE ***

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Tay’s Hot Dago Casserole

1 lb. Jennie-O Italian Turkey Sausage (Remove from casings)
1c Turkey Pepperoni Slices
1 Red Bell Pepper
1 Onion
1c canned sm./med. Black Olives, drained
1T Fresh Garlic, minced
–
3T Parmesan Cheese (Store Shelf Grated Kind)
1tsp McCormick’s Cajun Seasoning
1/4tsp Fresh Cracked Black Pepper
1/4-1/2tsp Red Pepper Flakes (I used 1/4)
1/8tsp Sea Salt
1 jar Rinaldi’s Tomato/Garlic/Onion Spaghetti Sauce
1/2 small can Tomato Paste
–
2.5c Uncooked Mostacccioli Rigati Noodles
 – For Noodles: 5-6c Water, 3 Beef Broth Cubes, crushed, 1/2tsp Extra Virgin Olive Oil
1c Shredded Italian 6 Cheese

Cook Italian Sausage most way (I like to cook it into bigger chunks-Photo Below). Add in Pepperonis and the rest of Vegis. Cook til most juices are gone. Add in Parmesan Cheese and Seasons, cook few minutes. Then, stir in Sauce and Paste. Simmer for about 15minutes, or so, stirring frequently.
Cook Noodles– Bring to Boil: Water, crushed Cubes, Extra Virgin Olive Oil. Add in Noodles. Cook a lil longer than Al Dente*. Drain well.
Butter Flavor Cooking Spray a Baking Dish. Add in Sauce Mix. Add in Cooked/Drained Noodles, TIL DESIRED CONSISTENCY (I actually took out a few noodles)! Mix. Top with Shredded Italian Cheese. Covering with Foil is optional, I didn’t. Bake 25 minutes, in oven preheated to 400.
(Photo of Prepping)

*(Al Dente means Cooked yet firm)

Try Our Hot Dago Egg Rollo Recipe Here: Click Here
Healthier Options: Zucchini Noodles in place of Noodles. Or Rice Noodles. Moderation with Sauce and Cheese.
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REPOST – tTt’s Sauce (The BEST SAUCE!)

An AMAZINGLY Delicious Sauce! Great for Spaghettis, Lasagnas, on Pizzas (GREAT Pizza Recipe Below!), Pastas (Ravioli!), on Hoagies, or just Plain EATING! PreMake and Freeze!

2 Med./Large Onions, cut large
16 oz. Mushrooms, sliced
3-4 Bell Peppers (I use half Red, half Green), cut large
2 Garlic Cloves, minced
1.5 lb Ground Meat (Lean Beef or Turkey), browned
1T Fresh Cracked Black Pepper
2T Dried Oregano
1T Dried Basil
1T Dried Parsley
4 (24 oz.) Francesco Rinaldi’s Tomato, Garlic, Onion Spaghetti Sauce
12 oz. Tomato Paste
4 (14.5 oz.) Tomatoes (I use Stewed), drained

In a large sauce pan, add in Vegis (Onions, Mushrooms, Bell Peppers, Garlic). Cook til tender. Brown Meat. Add all ingredients to Vegis. Cover. Simmer, stirring frequently, for about 20, or so, minutes. Allow to cool some. Serve over Noodles (Boil Noodles in Water with pinch of Sea Salt and a Little Olive Oil). Eat.
–
Great on Pizzas, as well! BEST PIZZA You Will Ever Have:

LIGHTLY Olive Oil Thin (Not extra thin!) Crust. Spread on Sauce. Top with Shredded ITALIAN 6 CHEESE and a SMALL sprinkle of Shredded Mild Cheddar. Sprinkle with Grated Parmesan (Store shelf kind). Sprinkle a little Pepper and Oregano on top. Bake according to instructions.
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Zesty Spaghetti (Chicken Parmesan Spaghetti with Rice Noodles)

Chicken Marinade (4-8hours):
4-5 Chicken Breasts (From 3lb freezer bag)
1 Wishbone Italian Dressing Pkt.
1/4tsp Sea Salt
1/2tsp Red Pepper Flakes
2T Red Wine Vinegar
–
1 Red Pepper
1 Onion
Up to 1c Zucchini
1/2c Mushrooms
1c Black Olives
1 Garlic Clove, minced
– 1/2T Reserved Marinade
–
Spaghetti Sauce (I used Rinaldi’s Garlic/Onion/Tom.)
1/2 sm. can Tomato Paste (Optional, I forgot!)
Parmesan Cheese
–
Thai Rice Noodles
Pinch Sea Salt
1/2tsp Olive Oil

Marinade Chicken 6-8 hours (Reserve 1/2-1T Marinade). Butter Flavor Cooking Spray baking dish. Lay in cut up Vegis. Lay Chicken over top. Bake 20minutes at 375-400, COVERED.
Top with Sauce (Mix, well, Sauce with Paste, if using). Then, sprinkle, well, with Parm. Cheese. Cover. Bake, additional, 25-30 minutes.
Boil Water with a SMALL pinch of Sea Salt and 1/2tsp Olive Oil (Helps with noodles sticking). Cook Noodles according to Pkg.
Serve Chicken/Vegis/Sauce over cooked Noodles. Side with Garlic toast.
– ALSO, can take some Vegis, chop up, and mix with Sauce. Top Chicken with Sauce Mix onto Garlic Toast (Bread, brushed LIGHTLY w/ Butter, Sprinkle Garlic Powder, TOAST in Toaster). Making Chicken Parm. Garlic Sandwich –

* NOTES:
– Optional to single layer Tomato slices on top of chicken. Then cook part way, top with Spaghetti Sauce. Then, Shredded Mozarella Cheese. Then, sprinkle of Parm. Cheese.
– I was going to add a teaspoon of Capers (In with Vegis)… I forgot at store. Liked, as is.
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Rice Noodles and Vegis served with side of Masala Potatoes

Considered Vegetarian AND Vegan… But, you wouldn’t know the difference. This is a HOUSEHOLD FAVORITE in a home of MEAT LOVERS! This stems from a PETA Recipe.
Low Carbohydrates Low Calories

1 Pkg. Frozen Japanese Style Vegis
1 Garlic Clove, minced
1.5T Sesame Seed Oil

Sauce:
1/4c Thai Sweet Chili Sauce
1/4c canned Coconut Milk
2T Soy Sauce

Noodles:
About 5-6 oz. Rice Noodles
3.5c Water
2 Vegi broth Cubes (2c worth!)
Squirt of Sesame Oil

Mix sauce. Set aside.
Noodle Prep: Add 3.5c Water to pan WITH crushed Vegi Broth Cube(s). Allow to boil minute til all’s dissolved. Add in noodles. SHUT OFF HEAT immediately. Cover and allow to set 8-10 minutes.
In another skillet, heat. Add in Sesame Oil. Add in Japanese Style Vegis and Garlic. Sautee a bit. Add in sauce. Simmer a few minutes.
Once time’s up on noodles. Drain.
Add noodles into sauce and vegis, TO DESIRED AMOUNT.

Served with Masala Fingerling Potatoes:
Fingerling Potatoes
1T Sesame Seed Oil
–
1/8tsp – 1/4tsp Sea Salt
1/4tsp Curry
1/8tsp Ginger
1/8tsp Garam Masala
1/2tsp Garlic Powder
1tsp Dried Parsley

Microwave Fingerling Potatoes for about 3-4 minutes, COVERED. Mix Potatoes with Oil. Add in Seasons and mix well. Bake in preheated oven for about 20-25minutes.

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Mahalo! Hawaiian Pasta Salad – It’s Grindz!

A Spin Off from Our Hawaiian Sliders: Recipe Here

2c Uncooked Noodles of choice (I would’ve used Bow Tie, only had Mostaccioli)
–
1c uncooked Chicken Breasts, cubed largish
1c Ham Steak, diced (Mine was uncooked)
1/2c Lawry’s Hawaiian Marinade
1/2T Coconut Oil
–
1/2 Red Pepper
1/2 Green Pepper
1/2 Onion
–
Sauce:
1/2c Mayo
1/2c canned Crushed Pineapple (In juice), slight drain
1/8-1/4tsp Sea Salt
1/4tsp Paprika
1/4tsp Lemon Juice (Fridge Concentrate Kind)

Topping: Shredded Cheddar Cheese

Marinade Chicken and Ham for about 5 hours. Heat skillet with Coconut Oil. Add in marinaded Chicken and Ham. Cook til done. Set aside. Allow to cool.
Mix Sauce ingredients. Set in fridge, til use.
Boil Noodles (Noodle tip: Add in a LIL Oil and a pinch of salt while boiling. Helps noodles sticking.). I drain and rinse in cold water. DRAIN WELL!!!
Chop up Red Pepper, Green Pepper, and Onion.
Combine all together. Serve.
(When premaking for party… Keep in mind, noodles and chicken mix may eat up sauce. So, I always make a lil saucier. Add sauce no longer than 30 minutes prior to serving. Altering sauce amount (Like doubling) is up to your tastes.)
–
NOTES: I’m sure you can make a “Half the Flavor” pasta with skipping marinade… But, it’s SO TASTY with! And Cheap!
Photo of Prepping: 
Healthier Option: Try Yogurt or Sour Cream in place of Mayo. Try over Coleslaw instead of noodles.
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Pesty Lil Pasta’d Maters (Pesto and Tomato Pasta Dish)

Ohhhh Sooooo Good! A new Favorite in Our House!

1/2T Olive Oil
1/2 Turkey Kielbasa Link, quartered long way, cut
1 Red Pepper
2c Zucchini slices, peeled, remove seeds, if any
1 Onion
1 Celery, halved long way, cut
1 Garlic Cloves, minced
–
6T Pesto
1 24 oz. jar Great Value Chunky Italian Garden (Or favorite sauce)
–
3c Uncooked Mostaccioli Noodles
Tomatoes sliced
Grated Parmesan Cheese (Store shelf kind)
Dried Parsley
Pepper

Sautee first 7 ingredients.
Add in Pesto and Spaghetti Sauce. Simmer.
Cook Mostaccioli Noodles til AL DENTE (Means cooked to be firm to bite.). (Noodle Cooking Tip: Add just a lil Extra Virgin Olive Oil and a pinch of Sea Salt to water. Bring to boil. Cook 1/2 – 2/3 the time instructed, about, to get Al Dente.).
Drain well.
Add noodles to Butter Flavor Cooking sprayed baking dish. Top with Sauce Mix. Mix together. Top with Tomato Slices. Sprinkle top with Parmesan Cheese. Sprinkle with Dried Parsley. Then Pepper.
Bake 400 for 20-25 minutes.
When taken out of oven, I mix all around and allow to set a minute.

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Pestered Chicks N Pigs Rollin in Cheesy Piles (Pesto Chicken Bacon w/ Asparagus over Cheesy Rice N Peppers)

An EXCELLENT combination. Pesto Chicken & Bacon with Asparagus served over Cheesy Rice and Red Pepper. Don’t skip or alter anything. Trust me!

1.5lb Chicken, cubed
1.5c Bacon Ends, cut smaller
1/2 8oz. jar Pesto
1T Grated Parmesan Cheese (Store shelf kind)
1/8tsp TO 1/4tsp Sea Salt (I did 1/4 – Optional)
–
1 can Asparagus, drained and cut smaller
–
2c uncooked Instant Rice
2c Water + ONE Chicken Broth Cube, crushed
1/3 Red Bell Pepper, chopped
3/4c Cheese Sauce (I use Prego Creamy Cheddar)
1tsp Grated Parmesan Cheese (Store shelf kind)
1/4tsp Pepper
–
Cherry Tomatoes, halved (For topping- Optional)

Cube Chicken. Marinade first FIVE ingredients for 5-6 hours.
Cook chicken and bacon in skillet (I Butter Flavor Cooking Sprayed, but, didn’t need to.), adding in asparagus near the end.
I microwave rice. Add water, rice, red bell pepper, and crushed broth cube into a bowl. Microwave according to directions.
Mix together: Cheese sauce, parm. cheese, and pepper. Stir into cooked rice.
Top pesto meat mix over rice. Top with halved cherry tomatoes (I forgot! Optional). Enjoy.

Notes: I was debating on how to cook this. If I should use rice, or make pasta with noodles. I decided rice. You could very well change this into a Pasta by skipping rice and using noodles.
Cutting back on Carbs? Zucchinis, sliced and halved, boil in salted water (Or broth) for 30 seconds to 1 minute… In place of Rice. Cheese sauce amount may need to be altered, less.
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Chicky Chickies (AMAZING Chicken Salad)

Not only is this lower in calories, than most salad recipes, this is beneficial! Using Greek Yogurt! AMAZING tasting Salad, that just happens to be Healthier!

About 1.5 lb To 1.75 lb Chicken Breasts (Boiled in CHICKEN BROTH)
2.5T Mayo
1 container Raspberry Greek Yogurt (W/fruit kind), stir well
3/4tsp Lemon Juice (Concentrate kind)
1tsp  To 1T Grated Parmesan Cheese (Store shelf kind. I think I did 1tsp)
1/4tsp Sea Salt
1/4c Carrot, grated
1/4-1/3c Celery, minced (3rd long way then sliced)
1/4c Onion, minced
1/3c Sweetened Dried Cranberries
Honey Roasted Sunflower Seeds (Sprinkle over top)
Wrap/Bread of choice: Lettuce Leaf, Bun, Bagel, Taco Shell, etc.

I boil chicken in water with few Chicken Broth Cubes, I don’t do exact ratio of water to cube, I just throw a few CRUSHED cubes in. Once cooked, I allow to set a few minutes in broth. Remove chicken and cut up. Toss with rest, EXCEPT, sunflower seeds. Top with desired amount of sunflower seeds.

Notes: I always premake about 20minutes prior to serving time. Place in fridge. If sits too long, chicken will absorb flavor! I believe I did 1tsp of Parm. Cheese… Not sure. Start with 1tsp… Taste test. Make this into a pasta with cooked bow tie noodles.
Upping Mayo, etc. Optional… To your taste! Choice to Miracle Whip up the bread, is optional… As well.
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—
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Poppy Seed Salad Dish- Top over Bow Tie Noodles (For Pasta), or Coleslaw (Slawad), or Chicken (For Sandwiches/Wraps)!

MAKE THIS using Coleslaw (As we did- Lower Carbs./Cals.). Or SKIP Coleslaw and: Try over Bow Tie Noodles. Or make into a Chicken Salad (Skipping Coleslaw and Adding Chicken Chunks- Top onto buns/wraps). Or Lettuce for salads. MANY IDEAS!!!

3/4 TO 1c KRAFT Creamy Poppy Seed Dressing (I did 1c)
2T Mayo (Optional)
14 oz. bag Coleslaw Mix (Or: Bow Tie Noodles/Chicken/or Lettuce)
1/2c canned Mandarin Oranges, drained
1/2c Fresh Strawberries, sliced
3-4 slices Bacon, baked/crispified, crumbled*
1/4c Carrot, grated
1/4c Sweet Red Bell Pepper, chopped small (Optional)
Lil shy 1/2c Onions, chopped (I believe I did Red)
– Top with Shredded Cheddar Cheese
– Top with 2-3T Honey Roasted Sunflower Sesame Seeds

I bake Bacon on foil, in the oven at 450 for about 12-15min. (No need to preheat). Once cooled, crumble. Toss all, EXCEPT, last 2. Then Top with Cheese and Sunflower Seeds. Serve.

*Notes: I sometimes drizzle 1/4tsp Bacon Grease into salad, especially if I’m using the lower count of bacon pieces (3).

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BalsBerry Chicks N Poppy Seed Slawad (Balsamic Raspberry Chicken w/ Poppy Seed Coleslaw Salad)

Thawed Chicken Breasts or LEGS
–
1/3c Raspberry Preserve (Try Healthify w/ 1/3c Fresh Raspberries, mashed)
1/4tsp Lemon Juice (I use concentrate kind)
1tsp Dried Mint
1.5T Balsamic Vinegar
1T Soy Sauce
1/8tsp Sea Salt

Premix sauce. Place aside til use. OPTIONAL: I marinaded chicken with Brush of White Vinegar and a sprinkle of McCormick’s Montreal Steak Seasoning.

A few ways to cook:
1.) Grill Chicken (Best on Charcoal- See tip below). Near end, brush well with sauce (Save 2T for preserving brush-on). Flip, brush other side. Allowing each side to cook few minutes. Brush rest on RIGHT BEFORE serving.
2.) Add chicken to foil. Pour over sauce. Bake at 450 til done.
3.) Brush legs with sauce 30minutes prior to cooking (Great time to heat grill), SAVING 2T sauce for prior-serving brushing. Grill. CHARCOAL’S BEST! (Check out grill tip below)- Careful cooking- This method, the sauce gets a slight char.

Notes: Healthify this using 1/3c Fresh, crushed Raspberry.
Grill Tip:

Served with Poppy Seed Slawad (Poppy Seed Coleslaw Salad):

MAKE THIS using Coleslaw (As we did). Or SKIP Coleslaw and: Try over Bow Tie Noodles (For Pasta). Or make into a Chicken Salad (Skipping Coleslaw and Adding Chicken Chunks- Top onto buns/wraps). Or Lettuce (For salads). MANY IDEAS!!!

3/4 TO 1c KRAFT Creamy Poppy Seed Dressing (I did 1c)
2T Mayo (Optional)
1/2c canned Mandarin Oranges, drained
1/2c Strawberries, sliced
3-4 slices Bacon, baked/crispified, crumbled*
14 oz. bag Coleslaw Mix (Or: Bow Tie Noodles/Chicken/or Lettuce)
1/4c Carrot, grated
1/4c Sweet Red Bell Pepper, chopped small (Optional)
Lil shy 1/2c Onions, chopped (I believe I did Red)
– Top with Shredded Cheddar Cheese
– Top with 2-3T Honey Roasted Sunflower Sesame Seeds

I bake Bacon on foil, in the oven at 450 for about 12-15min. (No need to preheat). Once cooled, crumble. Toss all, EXCEPT, last 2 ingredients. Then, top with Shredd. Cheese and Sunflower Seeds. Serve.

*Notes: I sometimes drizzle 1/4tsp Bacon Grease into salad, especially if I’m using the lower count of bacon pieces (3).
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Chorizo Tater Salad Dish

With coming into some Potatoes, we’ve been on a Tater kick!  Have a back load of Tater Recipes, I never got the chance to schedule for posting. 

1/2lb ground Chorizo, cooked
–
Potatoes:
6 Red Potatoes, quartered or so
1T Extra Virgin Olive Oil
1/2tsp Garlic Powder
1/2 sm. Onion, minced
1tsp FRESH Basil, minced
1tsp FRESH Oregano, minced
1/8tsp Sea Salt, or to taste
1/2tsp paprika

Mix Potato ingredients. Bake, uncovered, 450 for 45minutes. Give nice mix, bake 10-15 more minutes, if needed.
–
Potato Salad Sauce:
1tsp dried Cilantro
4T Mayo
3-4T Crema Mexicana
1/8tsp Sea Salt
1/8tsp Pepper
1.5tsp TO 1.5T Grated Parmesan Cheese (Store shelf kind)

Bake Potatoes. Cook Chorizo. Add Potatoes and Chorizo together. Mix sauce in RIGHT BEFORE SERVING! Enjoy.
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Italian Sausage Submarines (Italian Sausage Subs)

1.25 lb. Sweet Italian TURKEY Sausage, casing removed
1/2 lb. Chorizo
2c Rinaldi’s Spaghetti Sauce (We did Original- But, any works)
1 can Basil and Oregano Tomatoes, DRAIN WELL (Press lid some)
2T Tomato Paste
1.5T TO 2T White Wine (I did 1.5T Movendo Moscato)
1 Red Pepper
1 Green Pepper
1 filled cup Red Onion, sliced
1/8tsp Pepper
3/4tsp Dried Italian Seasoning
1T Grated Parmesan Cheese (Store shelf kind)

Topping Shredd. Cheese Choice: Provolone, Moz., Or Italian (At end)
Other toppings *Optional: Olives, Spinach/Kale/Lettuce, Tomatoes, even Mayo!, etc.

Two Ideas of cooking:
1.) Cook meat (I start with Turkey, then add in Chorizo.). Butter Flavor Cooking Spray Crock. Add all, EXCEPT, peppers and topping cheese. Cook on Low total about 4-5 hours. About 1/2way TO hour before serving, add in peppers. At end, top with cheese, once melted serve on toasted bread of choice. Garlic Bread works.
Or Over noodles (Mock noodles work, like Zucchini noodles).

2.) Cook meats in large skillet, adding in seasons. Add in rest. (Optional: Saute vegis separate on side, with minced garlic. Add as topping.). Top meat with cheese. Cover, simmer til melted. Serve all on buns. Or over noodles.

FOR BREAD: Preheat oven to about 450. Cut bread to sizes desired, then mostly half. Quick spray of Butter Flavor Cooking Spray (Brush of butter works, too). Sprinkle with Cheese & Garlic Topper Season (Fleet Farm Brand) and Garlic Powder. Bake about 8 minutes, then broil for about 20seconds.

NOTES: We amped our typical Meat, Pepper, and Sauce recipe to get this. Chorizo gives it some heat. White Wine gives it an oomph. Turkey Meat cuts some cals. Feel free to skip or tweek to your taste. Like using Beef, Italian Sausage-Not turkey, etc. Or skipping Chorizo, up Italian Turkey- I’d add Red Pepper Flakes then! Basil and Oregano instead of Italian season, or seasons of choice. Up Sauce to taste. Etc. Like I said, To Your Taste! Endless Options.
Healthier Options: Serve on Lettuce Wraps, over Rice Noodles/Zucchini Noodles, etc.

Try our Hot Dagos
—
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White Bear’s Karate Chop Suey (American Chop Suey)

1/2 lb Bacon, minced/blended
1 lb LEAN Ground Beef
1/2 large Onion
1c SWEET Red Bell Pepper
1c Green Bell Pepper
1 LARGE Celery, halved long way, cut small
1 grated Carrot
1 Garlic Clove, minced
1 28oz. can Whole Tomatoes, SLIGHT drain (You want some juices)
1 can Tomato Paste (Minus 1T-I used in other meal)
1c Tomato Juice (We used store brand)
1tsp Worcestershire
1/4tsp Sea Salt, more to taste
1/4tsp Pepper
1/2tsp Garlic Powder
1/4tsp Onion Powder
1/2tsp Red Pepper Flakes
1 Dried Bay Leaf
2.5c uncooked Rotini Noodles*
SERVE EACH BOWL: SPRINKLE OF MOZ. CHEESE AND GRATED PARM. CHEESE!

Mince bacon (Blend in small blender). On stove top, with 1/4tsp Extra Virgin Olive Oil, cook bacon. Add in beef, brown. Add ALL into BUTTER FLAVOR COOKING SPRAYED CROCK. Add in rest, EXCEPT noodles. (I give tomatoes a stab) Cook on low, about, 5 hours. Bring water with PINCH of sea salt to boil. Add in noodles. Boil suggested time on directions. DRAIN WELL!!! Add to sauce. Stir. Allow to sit few minutes. Allow to cool some. Enjoy.
*You can cook noodles in beef broth, or part, if you choose. We did Sea Salt. 
TRY OUR OTHER Goulash Based RECIPES:
– FanTAYstic Goulash (Kid and Dad Approved- FAVORITE)
– G-OO LA LA-sh (Man-ed Up Goulash)

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Must A Try-ee (Mostaccioli Pasta)

1 lb Ground Lean Beef
1 lb Hot Italian TURKEY Sausage
Onion
Green Bell Pepper, chopped
1T Dried Parsley
1tsp Dried Italian Season
1/2tsp Garlic Powder
1tsp McCormicks Montreal Steak Seasoning (Not marinade pkt.)
1/4tsp Red Pepper Flakes (More for heat)
1 jar Spaghetti Sauce (Rinaldi’s Tom., Garlic, Onion)
1c Prego Creamy Cheddar Cheese Sauce*
1 SMALL can Tomato Paste (Basil Oregano kind)
2T Sour Cream
1/3c Grated Parmesan Cheese (Store shelf kind)
2.5c Uncooked Mostaccioli Noodles (Cooked in Broth/Water, AL DENTE***)
1c + Sprinkle Mozzarella Cheese

Butter flavor cooking spray pot. Brown beef. Cut up Italian sausage, add to beef and brown (The casings are weird if cut, that’s ok! Just cut best you can and set into pan.) Add in vegis and season. Cook til most juices evaporate. Add in sauces, paste, sour cream, grated parm. cheese. Simmer for while, while cooking noodles.
Boil noodles halfway, in water with 2 Beef Broth Cubes.
Butter spray baking pan. Add Noodles:

Top with sauce:

Sprinkle a little cheese:

Give a mix/stir:

Top with 1c cheese (You may sprinkle top a little more with Parm. Cheese and Pepper, too. I forgot. So, skipped.):

Bake at 400 for 25minutes (I didn’t cover).



(((***Notes: Al Dente means cook to be firm to bite. I cooked mine about half-2/3 time suggested. Also, you can substitute noodles for Vegis- Like Zucchinis, etc. May add extra fluid, tho. And you could try Ricotta or Heavy Creamer, instead of Sour Cream. I have yet to try.)
*Use rest of cheese sauce for cheesy rice and chicken!

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Bacon Mock N Cheese (Cheesy Bacon Cauliflower Mac N Cheese)

Lower Carbs
1.5T Butter
1+1/4c Milk
5T Real Bacon Bits
1/2tsp Grated Parmesan Cheese (Store shelf kind) + Seasoning cauliflower
2c Italian Shredded Cheese (6 Cheese or Quattro)*
1/8tsp Sea Salt + Seasoning cauliflower
1/4 tsp Pepper
1/4tsp Sage Powder
1-1.5 bag frozen Cauliflower*

Butter spray pan, add in cauliflower. Season cauliflower with PINCH of sea salt + good shakes of Parm. Cheese. Bake 450 for 30-45minutes. Light flip halfway thro.
In sauce pan, add in rest (I melt butter first). Heat and stir til saucy. Add in bacon bits. Cook few more minutes. Cover set aside til cauliflower is lightly browned. Add cauliflower to sauce, reheat a minute. Serve.

(I bake cauliflower to give some solidness.)
*Cheese is combination of Mozzarella, Asiago, Provolone, Parmesan, etc. (But, those 4 are main, if can’t find). *Also, you can choose to use noodles. Just boil, drain well, add to sauce!

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Easily Awesome Pasta (Pesto White Cheesy-Fredo Pasta)

1/2 to 3/4 lb. Turkey Meatballs (Precooked store bought)
1 small Onion
1/4c Pesto
1 jar Regular Alfredo Sauce (Classico)
3T Grated Parmasen Cheese (Store shelf kind)
3T Ricotta Cheese
1/4tsp Garlic Powder
1/8tsp Ground Pepper
1/2 lb. Spinach and Cheese Tortellini (Cooked separately in Water+Chicken Broth)

LIGHTLY Butter Crock. Add in onions and meatballs. Then the rest, EXCEPT tortellini. Cook low up to 2-3 hours. Last 15minutes, add in Tortellini. I cook tortellini in water with a few smashed Chicken Broth Cubes (About 2-3cubes). Serve with Salad and Garlic Toast (I used English Muffins- Melt butter, sprinkle with Garlic Powder and Garlic and Cheese Powder. Brush on both sides. Bake 450 8-10min.)
Can be done on stove top, as well. EASILY! Just: Cook Meatballs and Onions. Adding in rest, except Noodles. Boil Noodles in Water with Few Broth Cubes. Drain, add to Sauce, til desired consistency.
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