I made this from the Kraft Foods magazine. Oh it was GOOD! I was pigging out and saying OMG this is so gooood while eating it! DH doesn't like pasta dishes much, so I won't be able to make it again unless its for a potluck.
Take my word for it its great! I used whatever brands I wanted in the recipe.

Prep Time:
10 minTotal Time:
30 minMakes:
4 servings, 2 cups eachWhat You Need
2 cups multigrain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup frozen corn, thawed
1 large green pepper, cut into short thin strips
1 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese Make It
COOK pasta as directed on package.

MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is cooked through, stirring occasionally.

DRAIN pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Thanks Glenda! We left at 4:30 yesterday morning and did not arrive at my Aunt's place till almost 7:30 last night. Can you say TIRED?

Lazy Man's (or Lazy Mom's Lasagna)
Recipe courtesy Ann Hodgman
Show: Cooking Live

Episode: Quick and Easy Dinners

1 pound lean ground beef
1/2 cup minced onion, optional
1 garlic clove, minced, optional
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper, to taste
12 ounces frozen (not thawed) cheese ravioli
1 (14-ounce jar) spaghetti sauce
8-ounces provolone, sliced
1/2 cup grated Parmesan cheese (about 2 ounces)

Preheat the oven to 350 degrees F.

Brown the beef with the optional onion, optional garlic, herbs, and salt and pepper in a large, ovenproof skillet (I use one that's made of castiron). When the meat is thoroughly cooked -- it will take 8 to 10 minutes -- drain off any fat and take everything out of the pan. Now put the still-frozen ravioli into the pan, breaking them up if they are clumped. Spread the ground beef mixture evenly over the ravioli, and ladle the spaghetti sauce evenly over the ground beef mixture. Over medium heat, without stirring, cook until the ravioli is heated through and beginning to brown on the bottom -- about 10 minutes.

Take the skillet off the heat, lay the provolone slices over the ground beef mixture, and sprinkle the whole thing with the Parmesan. Bake for 10 minutes, or until the cheese is melted. Serve hot.

I'm making this for dinner tonight!

~*~White Spaghetti~*~

2Tbsp.oil
10-oz.pkg frozen spinach,thawed & drained
1tsp.garlic,minced
½ c.water
1Tbsp.chicken bouillon granules
½ tsp.dried basil
½ tsp salt(I donÂt add)
*1c. cottage cheese
*¼ c.grated Parmesan cheese
*8-oz.pkg spaghetti,cooked

Heat oil a large skillet over med. Heat: add spinach & garlic.Saute` for 5min.Add water, bouillon, basil & salt.Reduce heat ; cover & cook until heated through. Remove from heat:stir in cheeses & toss with hot cooked spaghetti. Serve 4.

**When I add cheeses I did over heat to melt cheese a little. Second time I made it I made with bowtie pasta. Doubled recipe & add cooked sauté chicken. I liked the bowtie pasta better. The cheese sticks to it better. Very good & comfort food.

Haven't made this yet, but I'm gonna.

ITALIAN PASTA SALAD

Spiral pasta, cooked, drained and cooled
Italian dressing
Onion, diced (I would use red)
Mozzarella, fresh, diced
Tomatoes, diced ( would use cherry tomatoes, halved)
Black Olives, sliced
Pepperoni slices, cut in two
Parmesan cheese
Pepper

No measurements needed for this. More of what you like, less of what you don't. Mix all but Parmesan cheese and stir well. Sprinkle cheese on top. Cover and refrigerate.

Oh Patti that is a family favorite here! We use chopped cauliflower and broccoli and thin sliced carrots too! Some people add pepperoni. Its a salad you can definitly add everything but the kitchen sink to!

Not sure if I ever posted this one (had it in a local restaurant and I recreated it from taste) It's good!

RIGATONI, SAUSAGE, AND CREAM

1 lb Rigatoni
1 lb hot Italian Sausage (or sweet)
2 large onions chopped
1 28 oz can crushed Italian tomatoes w/ added puree
1/4 cup cream
olive oil

Start to boil salted water for pasta.
Squeeze sausage out of casing and brown in a very large skillet (use a bit of olive oil).
When sausage is brown, take out of skillet.
Now brown the onions in the skillet
Place the sausage back in and add TOMATOES
Simmer sausage & onions for about 15 minutes

Cook the Pasta

Gently and slowly stir the cream into the sausage, onions, and tomato sauce

Drain pasta and toss into the skillet with the sausage mixture.

Add chopped fresh basil, if desired

NOTE: The sauce (minus the cream) can be made ahead of time and refrigerated for a day or two (or frozen).

Enjoy!
Dee

Here's another one I just found on the internet.

Zucchini Walnut Lasagna
Prep: 50 min.
Bake: 40 min.

⢠2 medium zucchini
⢠4 tsp. olive oil
⢠2 large onions, cut into wedges
⢠2 large carrots, sliced
⢠4 cloves garlic
⢠2 cups purchased marinara sauce
⢠1 Tbsp. snipped fresh basil or 1 teaspoon dried basil, crushed
⢠1/8 tsp. ground black pepper
⢠1-1/2 cups shredded mozzarella cheese (6 oz.)
⢠1/2 cup grated Parmesan cheese
⢠9 no-boil lasagne noodles
⢠1/2 cups chopped walnuts, toasted
⢠Chopped walnuts, toasted (optional)

1. Preheat broiler. Lightly grease a 2-quart square baking dish; set aside. Trim ends off zucchini. Slice zucchini lengthwise into 1/8-inch-thick slices. Place in a single layer on a baking sheet. Brush with 1 teaspoon of the oil. Broil 3 to 4 inches from the heat about 5 minutes or until zucchini is crisp-tender, turning once. Cool. Adjust oven temperature to 375 degrees F.

2. Meanwhile, for sauce: In a food processor, combine onions, carrots, and garlic. Cover and process until finely chopped. In a large saucepan, heat the remaining 3 teaspoons oil over medium-high heat. Add onion mixture; cook and stir about 5 minutes or until tender. Add marinara sauce, basil, and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring occasionally.

3. In a small bowl, combine mozzarella cheese and Parmesan cheese.

4. To assemble, arrange three of the noodles in the prepared baking dish. Spread with one-third of the sauce. Sprinkle with about 3 tablespoons of the nuts. Top with one-third of the zucchini and one-third of the cheese mixture. Repeat layering noodles, sauce, nuts, zucchini, and cheese mixture, alternating the direction of the zucchini in each layer. Top with the remaining noodles, remaining sauce, remaining nuts, and remaining zucchini.

5. Cover dish with foil. Bake for 20 minutes. Sprinkle with the remaining cheese mixture. Uncover and bake about 20 minutes more or until heated through. Let stand for 15 minutes before serving. If desired, sprinkle with additional chopped walnuts. Makes 6 servings.

~~Chicken & Broccoli Alfredo~~

1/2 pkg. linguine(8 oz.)
1 cup fresh or frozen broccoli flowerets
2 tbsp. butter
1 lb. boneless chicken breasts, cubed
1 can (10 3/4 oz.) Cream of Mushroom Soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. pepper

Cook linguine according to package directions. Add broccoli for last 4 min. of cooking time. Drain. Heat butter in skillet. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

Serves 4

Another that everyone raves over and DH is the only one that doesn't like it.

Chicken ALfredo Pasta
skinless boneless chicken breasts
1/2 cup (1 stick) butter
2 cloves garlic, minced (I always buy the little jar minced garlic in the refridgerater section and then i have it)
2 cups heavy cream
1/8 tsp pepper
pinch salt
1/2 cup grated parmesan cheese ( I used shredded I am sure and probably a little more than 1/2 cup! LOL)
1-12 oz box fettuccine pasta
First I cut my chicken breasts into chunks and browned good with a little marg, not alot.
1. Melt butter in a medium pan over med/low heat.
2. Add garlic, cream, pepper and salt, and bring mixture to a simmer. Turn the heat down if mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the cheese, and continue to simmer sauce for 8 minutes or til thick. Then I added my cooked chicken.
3. While sauce cooks, bring water to a boil and add pasta. Cook pasta for about 12 minutes (?) or until done, then drain and spoon pasta onto serving plates with Alfeado sauce poured over the top.
2 -3 large servings

Be sure not to crank the heat up too high when simmering the sauce or it will curdle.

Anyone have a good macaroni and pea salad?

This one of my favorites.

Pasta Salad

1 c mayonaise or Mircle Whip

1/3 c chili sauce

1/4 c lemon juice

2 t sugar

1 large tomato chopped, seeded

1/4 c sliced green onions

4 c thinly sliced lettuce

8 slices bacon, crumbled

4 oz grated cheddar cheese

7 oz wagon wheel macaroni(or any small shaped pasta), cooked

Make sauce with first 4 ingredients. Stir in mac, tomato, and onions. Cover; chill. Stir in lettuce and bacon before serving.

Here is a link that might be useful: Pea Salad, haven't made it..but I'd cube the cheese