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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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!
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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

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).

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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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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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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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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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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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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Mahalo!!! Chicken Wiches (Hawaiian Chicken Sliders w/ SPECIAL Hawaiian SAUCE)

About 2 lb Chicken
Lil shy of 1c WHOLE Cherry Tomatoes
Lawry’s Hawaiian Marinade
–
1c Ham, cubed smallish (Or sliced of cooked bacon for topping)
1 Garlic Clove, minced
1/2 Red Pepper
1/2 Green Pepper
1/2 Onion

Sauce:
1/2c Mayo
1/2c canned Crushed Pineapple, slight drain
1/8tsp Sea Salt
1/4tsp Paprika
1/4 Lemon Juice (Fridge Concentrate Kind)
A good shake of Pepper

Bun of choice: Hawiian Buns! Or Buns/Wraps/Lettuce Wraps (Low Carb)

Marinade Chicken AND whole Cherry Tomatoes (*See Notes) for about 7-8 hours (I did 7). Cube Chicken (I do a quick toss back in marinade.). Add chicken to Butter Flavor Cooking sprayed Baking Dish. Add in Peppers, Onions, Garlic, and Ham. Cover with Foil. Bake at 450 for about 20 minutes. Then, mix around. Uncover. Bake additional 25 minutes. Top onto Bun/Wrap of choice. Top with sauce.

Notes: Top with Minced Jalapeno for heat. Or Red Pepper Flakes in marinade, for heat. You can skip Cherry Tomatoes and use slices for Topping. Ham is optional- You can choose to use Cooked Bacon as Topping, instead. Cheese and Lettuce/Spinach are optional toppings, as well.
IF USING WRAPS: You can also use Our Coconut Rice as a topping for your wraps. DELICIOUS!!! For Coconut Rice Recipe – CLICK HERE
*** This can be easily turned into a dish of Hawaiian Chicken N Peppers over Coconut Rice (I’d Add: Paprika, Lemon Juice, Pineapple, N Pepper to the Rice Recipe… Or… Just add Pineapple to Chicken N Peppers, top over Coconut Rice… Endless Options to this dish…)
*** Even Using Sauce Recipe as a Base for HAWAIIAN PASTA SALAD. Make Sauce. Add in COOKED Chicken, Ham, Peppers, Onion, and Garlic (May need to alter amount of chicken). Add cooked Bowtie Noodles.
*** Coming Shortly: Chicken Leg/Wing/Breast Marinade stemming from this.
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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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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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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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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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Easy Capresey (Pesto Caprese Pasta)

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

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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