- 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!)
- 4 TBS butter, dividied
- 1 stalk celery, diced
- 1/2 tsp onion powder
- Olive Oil, as needed
- 4 TBS flour
- 1 can chicken broth (14.5 oz) (warmed)
- 1 cup milk (warmed)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/8 tsp dried dill
- 2 tsp lemon juice
- 2 tsp dried parsley
- 1 cup parmesan cheese, divided
- 8 oz medium shell pasta, cooked al dente according to package directions
- 1 (5 oz) can tuna
- 1/4 cup Ritz cracker crumbs mixed with 1/2 TBS butter
- Preheat oven to 350 degrees. Lightly grease a 9×13 baking dish and set aside.
- Melt 1 TBS butter in a large skillet. Add celery and saute for 3-5 minutes.
- Remove from pan and set aside.
- Melt remaining 3 TBS butter in pan. Whisk in flour and stir constantly for 30 seconds.
- Add broth and milk a little at a time while stirring constantly and mix until smooth. Bring to a simmer.
- Add salt, pepper, dill, parsley and onion powder. Stir constantly until thickened and bubbly (about 2-3 minutes).
- Reduce heat to low and add lemon juice and 1/2 cup Parmesan. Whisk until smooth.
- Remove from heat and stir in pasta, celery, and tuna. Season with additional salt and pepper to taste.
- Transfer to the 9 x 13 dish. Sprinkle with remaining cheese and finish it off by sprinkling the cracker crumbs on top.
- Bake 25-30 minutes until top is golden and pasta is hot and bubbly. Wait 10-15 minutes before serving.
This recipe is a slight adaptation from the Tuna Noodle Recipe found in Savoring the Seasons with Our Best Bites cookbook.
Sauce: You can make your own or use 28 oz of store bought stuff. Homemade is always better 🙂
- 28 ounces crushed tomatoes
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces cream cheese, softened to room temperature
- 3 cups cottage cheese, slightly drained
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 small to medium zucchini
- 2 garlic cloves, finely minced
- 1 teaspoon dried oregano
- 12 no-boil lasagna noodles
- 8 ounces part-skim mozzarella cheese, shredded
- Preheat the oven to 375 degrees F. Lightly grease a 9X13-inch baking dish and set aside.
- Sauce: In a medium saucepan, combine all the sauce ingredients. Bring the mixture to a simmer and cook for about 10 minutes.
- While the sauce is cooking, prepare the rest of the ingredients:
- In a medium bowl, stir together the cream cheese, cottage cheese, salt and pepper.
- Trim the ends from the zucchini and cut in half lengthwise and then slice each half very thinly. The pieces should look like thin, zucchini pasta sheets or noodles. In a medium bowl, toss the zucchini with the garlic and oregano and season with salt and pepper to taste (about 1/4 – 1/2 tsp of each).
- Spread 1/2 cup sauce on the bottom of the pan. (It will be a very thin layer)
- Spread out a single layer of zucchini so they cover most of the pan without overlapping. Layer 4 lasagna noodles, slightly overlapping
- Dollop 1/3 of the cottage cheese mixture over the noodles and try to spread evenly (easier said than done I know).
- Spread 3/4 cup of the sauce over the top, one layer of zucchini and sprinkle with 1/3 of the mozzarella. You’ll repeat this two more times. On the last layer use all of the remaining sauce.
- Cover the lasagna with foil and bake for 30-35 minutes. Uncover and bake for another 10-15 minutes until golden and bubbly. Remove from the oven and let stand for 10-15 minutes before serving.
Another amazing recipe from Mel’s Kitchen Cafe