Category Archives: Pasta

Easy Capresey (Pesto Caprese Pasta)

caprese


24oz Classico Tomato and Basil Sauce
1/4c+ 1T Pesto
1c Spinach, chopped
1c Grape Tomatoes, whole
2T Grated Parmasen (Store shelf kind)
1/8 tsp Olive Oil
1 tsp Red Wine Vinegar
2 tsp Balsamic Vinegar
2.5-3c Shell Noodles (+ or -, eyeball it)
*See Notes

Butter flavor cooking spray crock. Add all, cook on LOW 4-5 hours. Stirring occasionally. Boil noodles in separate pan (Throw in a little salt and a splash of Olive Oil)*. Drain well, add to crock. Stir. Cook few more minutes. Serve.

*Notes. You can choose to add 1/4c Heavy Whipping Cream last 30minutes. Also, I’ve added the noodles right to the crock to cook, skipped boiling. Works, but can be thick, as picture shows.

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Chillin Mac-A-Cheesin (Chili Mac N Cheese)

chilimacncheese


8 oz. Velveeta
1.5c Shredded Mild Cheddar Cheese
1T Butter
1/2 T Mustard Powder
1/2 tsp Paprika
1/4 tsp Chili Powder
1/4 tsp Red Pepper Flakes
1.5c Milk
1/2 Turkey Link, diced
1/2 can Hormel Chili with Beans
1/2c Fresh Cherry Tomatoes, halved
3 cups COOKED Shell noodles (Add Later)
–1 Beef Broth Cube (For noodles)

Butter crock lightly. Add all except cooked noodles. Cook on low, stirring frequently, for 4 hours. Separately, with 1 broth cube in the water, cook noodles. Drain noodles. Add 3c cooked noodles to crock.
***You can choose to add shredded cheese and milk last hour. As some find it curdles. I add all at beginning and stir often. I have yet to have a problem. I read it may curdle if it boils, or is cooked too long. So, low temp helps.

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Besto Raviolio (Chicken Pesto N Asparagus Ravioli)

pestoravioli


2 Nice Size Frozen Boneless Chicken Breast
3c Water
3 Chicken Broth Cubes
1.5c FRESH Asparagus, cut *See notes
1/2 Smallish Onion, chopped
1 large Garlic Clove, minced
1.5c Grape/Cherry Tomatoes, halved (Save 1/2c for serving time)
1c PACKED Chopped Spinach
1/2c Good Pesto
1/4c Grated Parmesan (Store shelf kind)
1/2 bag 3 Cheese Ravioli (Add later)

Butter Flavor Cooking Spray Crock. Add all ingredients, EXCEPT ravioli and 1/2c Grape Tomatoes. Cook on low 4-5 hours. Last 30-40 minutes, cut up chicken and add in ravioli. Cook til ravioli is done, add in 1/2c tomatoes, serve.
Notes: I only use half up to tips, otherwise it seems to be stringy.

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Rav-voilà (Ravioli)

ravioli


2 jars Favorite Spaghetti Sauce (Ours is Rinaldi’s Brands. We used Garden Combo- This is sweet. Any will do)
2 cans Tomato Soup
1 can Basil Oregano type Diced Tomatoes
.5 lb Beef Link, sliced (Or 1 lb cooked Ground Beef)
10 to 20 oz. Bag 4 Cheese Ravioli
1 Green Pepper, chopped
1 Onion, chopped
1/4 tsp Course Black Pepper
1/2c Heavy Whipping Cream

Spray Crockpot with Butter Flavored Cooking Spray. Add all, except noodles. Cook on low for few hours til vegis are soft. Add in Add in ravioli. Continue til ravioli is done. Add in cream. Serve.

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Dat Poos-ta’s the DEVIL! (Deviled Egg Pasta Salad)

deviledeggpasta


4c COOKED Shell Noodles, and drained (Or to taste)
10 Boiled Eggs, minced
2c Mayo
1/8c Apple Cider Vinegar
3T Dijon Mustard
1 tsp Sugar
1/8 tsp Sea Salt
3/4 tsp Paprika + More to sprinkle later
1/4 tsp Black Course Pepper
1/3c Sweet Relish
1/2 Onion, chopped
1.5 to 2c Celery
Small handful Mild Shredded Cheddar Cheese
Optional: SPLASH EACH bowl served with HOT SAUCE. Sprinkle each bowl with minced sliced tamed Jalapeno Slices.

Mix season, sugar, vinegar, mayo, relish, onions, and celery. Set in fridge. Boil noodles (Boil: Bring water with 1/8tsp sea salt and .5T Extra Virgin Olive Oil. Add noodles, cook 10-13minutes). Drain. Add all together. Top with shredded cheese. Sprinkle top with a LITTLE paprika.
Tip: When boiling noodles, add EVOO to water. Helps with noodles sticking. And… Depending on how saucy you want this… Try 4.5 to 5 cups noodles. But, note that the longer it sits the more the noodles eat up the flavor.

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G-OO LA LA-sh (Goulash)

goulash


2 (14.5oz) can Diced Tomatoes (Basil, Garlic, and Oregano kind), entire cans
1 (15oz) can Hunt’s Tomato Sauce
1/3c Ketchup
1T Soy Sauce
1T Italian Season
1/8 tsp Onion Powder
1/4 tsp Basil
1/4 tsp LAWRY’S Seasoned Salt + Pinch later
1/8 tsp Course Black Pepper
3 Garlic Cloves, minced (Smaller side size)
1 lb Ground Beef, cooked and drained of fat
1 cup Macaroni Noodles (Cooked in separate pan with 4c water and 2 Beef Broth Cubes)
2 Beef Broth Cubes, crushed (Later use)

Spray crockpot with butter flavored cooking spray. Add in tomatoes, sauce, ketchup, soy, garlic, seasonings, cooked 1lb ground beef. Cook on low (Mine runs hot, so I do warm) for 4-5 hours. When near time to eat. Sprinkle with a pinch of more Lawry’s salt. In separate pan, bring to boil 4 cups of water and 2 crushed beef cubes. Cook noodles, STIRRING FREQUENTLY. About 11minutes. DRAIN WELL! Add into crock pot. Eat!

I have another version of Goulash, both are winners. You can also choose to add a can of Tomato Soup, undiluted, to this recipe. To give extraness.

Italiano Chicken Low Carb-O

redpepperitalian

Few Boneless Chicken Breasts, thawed and cut
Handful of Mushrooms, sliced
1/2 Onion, sliced thin
1/2 cup Zucchini, sliced and halved
About 2 cups of Cabbage, cut into chunks
1/4 tsp Basil
1/4 tsp Lemon Pepper Season (Good kind)
KRAFT Roasted Red Pepper Italian Dressing, I use about 1/2 bottle or so

Slightly oil pan. Or spray with cooking spray. Cook chicken. Add seasoning. Add in vegis. Cook til soft (I add cabbage more near the end, so it’s not too soft). Add in Dressing. Cook til warmed. Serve. Top with a little more dressing and grated Parm. (Optional)
*Not a cabbage person. Julienne sliced zucchini (For mock noodles), add to boiling water, seasoned with pinch of salt, ONLY for a few seconds then strain. Serve chicken mixture on top.

Down to Chinatown Noodles (Chicken Yakisoba)

chinesenoodles1b1

1 medium yellow onion
2 medium carrots
1 small crown broccoli
About 1/4 to 1/2 cup Pea Pods *Optional, but good!*
1/8 OR 1/4tsp ground ginger (We use 1/8 per batch. It goes a long ways)
1 large chicken breast
2 T vegetable oil
2 (3 oz.) packages ramen noodles- seasoning packets DISCARDED
1 tsp sesame oil
¼ cup soy sauce
¼ cup worcestershire sauce
2 Tbsp ketchup
1/2 tsp sriracha hot sauce
1T sugar
***We also added 1/2 an orange pepper, from our garden (As seen in picture). Your preference. Remember, not too many, it may alter the flavor.

Before you begin, prepare the meat and vegetables for stir frying. Peel and grate the carrots with a large holed cheese grater. Or frozen sliced carrots, as we like to use- Time saver. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the ginger, saute for about 30 seconds (Don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).
Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).