- 1 cup sour cream
- 1/4 cup Mayonnaise
- 1 packet ranch dressing mix
- 1 lb spiral pasta, cooked
- 2 large carrots
- 1 1/2 cups broccoli
- 1 cup ham
- 1 cup cheese
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- Combine the sour cream, mayo and ranch dressing mix. Set aside.
- Cook the pasta until al dente. Drain and rinse with cold water, drizzle with a bit of canola oil so it doesn’t stick.
- Chop the veggies, ham and cheese into bite sized pieces. Combine with the pasta and 3/4 of the dressing mix. Stir well, add additional dressing if it is too dry.
- Refrigerate for at least an hour before serving.
This recipe is a slight variation of the recipe found here: Mrs Schwarz’s Kitchen
- 16 oz Whole Wheat Angel hair pasta
- 2 chicken breasts, pre-cooked and sliced into strips
- 3 garlic cloves, minced
- 4 TSB Olive oil
- Garlic salt
- 10 – 12 oz Frozen Broccoli florets (thawed) or 10-12 oz fresh broccoli chopped
- 1/2 cup grated parmesan cheese
- Cook the pasta per instructions on package.
- In a pan, heat up the olive oil and add minced garlic.
- Add chicken to pan and saute until warm. Add the broccoli.
- Cover the pan and let broccoli cook until tender.
- Sprinkle the veggies and chicken with garlic salt and parmesan cheese and mix together.
- Add the drained pasta to the pan. Drizzle the pasta with olive oil, garlic salt and parmesan cheese.
- Mix everything together and let heat up for about 3 minutes.
This recipe is adapted from this recipe here!
- 14 pieces manicotti, cooked according to package directions
- 2 cups part skim ricotta cheese
- ½ cup shredded Parmesan cheese
- 2 cups mozzarella cheese (divided)
- 1 cup shredded cooked chicken
- 1 egg
- 1 teaspoon oregano
- Salt and pepper, to taste
- 2 (14 ounce) cans Italian style diced tomatoes
- 1 tsp dried basil leaves
- Preheat oven to 350 degrees.
- In a bowl, combine cooked, cubed chicken, ricotta cheese, Parmesan cheese, 1 cup mozzarella cheese, egg, oregano, salt and pepper together and stir until well mixed.
- Fill each cooked manicotti with the chicken and cheese mixture carefully so that the manicotti doesn’t tear (The author suggests filling a plastic bag with the chicken and cheese mixture. Cut a small hole in the corner and squeeze the filling into the manicotti).
- Add the crushed tomatoes in saucepan over low heat.
- Add 1 tablespoon chopped basil leaves and stir until it starts to bubble.
- Spray a 9×13 baking dish with cooking spray and place the stuffed manicotti in it.
- Pour the prepared sauce over the manicotti. Sprinkle with 1 cup of mozzarella cheese.
- Bake at 350 degrees for 35 minutes or until hot and bubbly.
Recipe source: Six Sisters Stuff (another one of my favorite blogs!)