30 Minute Broccoli Noodle Salad. There are currently no images from other cooks. close Terms & Conditions You must enter into this Agreement if you want to submit digital images or other content to Prime Publishing through Sharing Customer Images (the "Service"). As used in this Agreement, "we" or "Prime Publishing" means Prime Publishing, LLC. and "you" means the individual or entity submitting materials to Prime Publishing. Any individual or entity that wants to use the Service must accept the terms of this Agreement without change. BY CLICKING THE ACCEPT TERMS AND CONDITIONS BUTTON, YOU AGREE TO BE BOUND BY ALL TERMS OF THIS AGREEMENT AND ALL SPECIFICATIONS AND GUIDELINES INCORPORATED BY REFERENCE. 1) Eligibility. 2) Definitions. 3) License Grant for Materials. 4) Removal of Materials. 5) License for Name, Trademarks and Likenesses. 6) Specifications and Guidelines. 7) Representations, Warranties and Indemnities. 8) Restrictions. 9) No Obligation. 10) Changes to Agreement. 11) Prime Publishing Intellectual Property.
Cajun Chicken Pasta on the Lighter Side. Celebrate Mardi Gras with this colorful Cajun spiced pasta tossed with chicken strips, bell peppers, red onion, mushrooms and scallions in a creamy light sauce. One of the easiest ways to lighten up a pasta dish is to add tons of protein and vegetables to your dish which keeps the portions large and the carbs low and this dish is a perfect example. Be sure to be generous with your Cajun spices, it should have plenty of kick so don't be shy! I took a knife skills class at Sur La Table this week with my girlfriend and of course I HAD to buy a new knife and cutting board there. I was so excited to put my new skills to work and cut my veggies like a pro with my new knife, a task I would normally dread.
This dish comes together rather quickly once all your vegetables are chopped. You can make this with shrimp instead of chicken, or use a combination of both. Make this vegetarian by leaving the chicken out or replacing it with tofu and the chicken broth with vegetable broth. Ingredients: Stir Fried Noodles with Shrimp and Vegetables {Filipino Pancit Canton} So I’ll just come right out and say it. One thing I have done a pretty bad job at in my new life here is trying new Filipino foods.
I know. When you visit a new place, all you want to do is try super exotic things and eat street food and take pictures of it and maybe even risk getting a few dreaded drops of water in your system just to get the full experience. You’re fun and adventurous and you soak it up. Well, I moved to a new place and that did not happen to me. I did get some cute and curious neighbors, though. On an all-too-frequent-basis, I have found myself – er, still find myself? Truthfully, I’ve only scratched the surface on making and trying Filipino foods.
Now that I’m starting to feel a bit more comfortable – yes, it takes me four months to get comfortable, what of it? And then I’m going to stir fry them with shrimp and veggies and eat em out of the pan. This is a traditional Filipino noodle dish that is so simple and so full of great flavor. But anyway. Prep time: Cook time: Chicken Jambalaya Recipe - 7 Point Value. If you love Mardi Gras recipes as much as I do, you’ll love this Weight Watchers Chicken Jambalaya Recipe! It’s the perfect meal to serve at any Mardi Gras feast, and it has just 7 Weight Watchers Points per serving, so you can enjoy yourself, while still staying on track with your weight loss plan. This a super easy recipe to make, and it still has all the flair of the traditional jambalaya recipe – just less fat and calories, making it lower in Weight Watcher Points. Packed with fiber and protein, this favorite New Orleans Recipe will fill you up without filling you with guilt.
Give it a try and enjoy! Directions: Coat a large, nonstick saucepan with cooking spray. Over high heat, sauté sausage until crispy on edges. Add onion, celery and green pepper; sauté until tender. Serving size is 1 1/4 cups Each serving = 7 Weight Watchers Points. Chili Lasagna. [ Close Privacy Policy ] Privacy Policy / Your California Privacy Rights Revised and posted as of March 4, 2013 Prime Publishing, LLC and Ginsburg Enterprises Incorporated ("Company," "we" or "us") reserves the right to revise this Privacy Policy at any time simply by posting such revision, so we encourage you to review it periodically.
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HOW DO WE COLLECT INFORMATION AND WHAT INFORMATION DO WE COLLECT? Distribution Partners Website operators that license our ad serving technology pass information to us so that we may serve advertisements to you. We also collect information through our web server applications. Taco Stuffed Shells Recipe. Here something interesting for you taco lovers. Instead of regular Italian stuffed shells last night I made Taco stuffed shells! This recipe for taco stuffed shells consists of ground beef and cream cheese for the filling and is topped with tortilla chips and cheese. Make sure to let the filling mixture have enough time to cool before stuffing the shells or you might have a sloppy mess on your handsJ. The traditional pasta sauce is replaced with a combination of salsa and taco sauce… the best part about this is you can make it as hot as you want! Ingredients:1lb ground beef 1 package taco seasoning 1 4 once package cream cheese 12 large pasta shells 1 cup salsa 1 cup taco sauce 1 cup cheddar cheese (shredded) 1 cup Monterey jack cheese (shredded) 1 ½ cups tortilla chips (crushed) 3 green onions (chopped) 1 cup sour cream Cooking Instructions: Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions.
Seashells with basil, tomatoes, and garlic | BigSisLilSis. July 8, 2012 This seashell pasta dish was a big hit at our 4th of July gathering and it’s perfect for any outdoor cookout or picnic! For outdoor get-togethers, I prefer to take side dishes that don’t have to be kept warm or cold; just to make it easier. Since this one doesn’t have any mayo, it’s perfect served at room temperature. Seashells with basil, tomatoes, and garlic (adapted from Sunset Magazine, June 2012) 1/2 c. extra virgin olive oil 3 garlic cloves, finely chopped or minced 3/4 t. sea salt 1/2 t. red pepper flakes 1 pt. small cherry or teardrop tomatoes (I used sugar plums) 1 lb medium seashell pasta 1/2 c. Combine oil, garlic, pepper flakes and salt and simmer on very low heat for 5 minutes or so; being careful not to burn the garlic.
Remove from heat and place in a large bowl. Meanwhile, cook pasta as package directs for al dente in a large pot of salted water. Voila! Enjoy! BigSis’ Vegan Twist: This recipe would be a piece of cake to veganize. ~LilSis. Kielbasa Pasta Salad Recipe. Spicy Sausage Pasta. When you were a kid, did you ever eat cut up hot dogs mixed with a box of Kraft mac & cheese? Me too. Actually, I may have actually eaten that concoction as recently as a few months ago, so I don't know who I'm trying to fool with the whole "when you were a kid" qualifier. This reminds me of a grownup version of that! However, instead of hot dogs you have delicious smoked turkey sausage, and instead of Kraft you have penne with Monterey Jack cheese and Ro-Tel. The best part? On a spiciness scale of 1-10, with 1 being mild salsa, and 10 being a ghost pepper dipped in sriracha sauce, this pasta is about a 3. Like this recipe? Here's what you'll need: Heat oil over medium-high heat in a cast iron skillet (or other oven-safe skillet) until smoking.
Add the sausage and onion, and cook until lightly browned, about 4 minutes. Add the broth, Ro-Tel, heavy cream, uncooked pasta, and pepper, and give the mixture a good stir. Remove the skillet from the heat, and stir in 1 cup of the cheese. Spicy Sausage Pasta. My absolute favorite dinners are the easy weeknight kind. The kind that can be whipped up in thirty minutes or less from start to finish and only mess up one dish. And of course, they need to knock-my-socks-off with flavor as well! I am so in love with this spicy, creamy, cheesy pasta for all of those reasons. It is just packed with so many incredible flavors. It’s one of our new favorites — I make it all the time because it’s so yummy and easy! This amazing little pasta dish is one of my favorite recipes from one of my favorite cookbooks, The Best Simple Recipes from America’s Test Kitchens.
So let me tell you about this pasta dish. First things first — the sausage. So first, add a little olive oil to an oven-safe skillet over medium-high heat until just smoking. Add the sausage. And the onions. Here’s my little secret. Oh my gosh. Next add the dried pasta — this is so easy! Dump in some Ro-Tel, you don’t even have to drain it first. And the chicken broth. Like this. Dig in! 1. 2. 3. Baked Spasanga. I came across this recipe on food.com. The description said this was the recipe for a dish at the restaurant Cheddar's. I've never been to (or heard of) Cheddar's, but the recipes sounded delicious.
I immediately added it to the weekly menu. This was similar to my Baked Cream Cheese Spaghetti Casserole, but cheesier. It uses 2 pounds of mozzarella cheese. Baked Spasanga(Printable Recipe) 24 oz spaghetti 32 oz mozzarella cheese, grated (yes - 2 lb of cheese) 8 ounces ricotta cheese 8 ounces sour cream 1 1/4 cups half-and-half 1/2 cup grated parmesan cheese , divided 1 tsp oregano 1 tsp basil 1/2 tsp pepper 1 tsp minced garlic 1 tsp salt 1 jar (26oz)spaghetti sauce 1 lb italian sausage or ground beef Preheat oven to 350 degrees. Cook spaghetti according to package directions, drain. In large bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and half the Parmesan cheese. Cover dish aluminum foil and bake 30 minutes. Million Dollar Spaghetti Recipe from Aunt Betty Martin. Crockpot Cheesy Chicken Spaghetti Recipe from Anne. Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese Recipe - Quick From Scratch Pasta.
Million Dollar Spaghetti. Million Dollar Spaghetti is my family's FAVORITE meal, so I thought I would share it with all of you!! Ingredients 1 lb. of Ground Beef 1 can of Spaghetti Sauce 8 oz of Cream Cheese 1/4 cup of Sour Cream 1/2 lb. of Cottage Cheese Whole Stick of Butter 8 oz. of Noodles Bag of Sharp Chedder Cheese First: Go ahead and put your over on 350! Make sure that it is mixed up VERY well! Then.. go ahead and cook that meat! Make sure its good and brown and drain it! Take a few slices of your butter and put them in the bottom of your casserole dish, Then layer HALF of the noodles in the bottom of the dish! Pour that nicely mixed up creamy mixture on top of the noodles. and SPREAAAAAD it all over! Then add the rest of your noodles and put a few slices of butter on top of those noodles. Now pour the red sauce and meat on top! And once again SPREEAAAAD Now place that awesome casserole in your oven for 30 minutes!
Then your DONE! Now I'm awful and didn't take a finished project picture, SORRY! Carbonara with grilled tomatoes | Sainsbury's. Cajun Rice Delight...That Cooks Itself. CrockPot Fried Rice Recipe. Day 123. It's day 1 2 3! Which is more amusing to me than it should be with no coffee in sight. So lets just say that you've been using your crockpot every single day and your refrigerator has a million little plastic containers in it filled with meat and veggies and rice and quinoa. And your kids are a bit tired of eating "mommy's leftovers! " You can use your leftovers to make fried rice. for reals. in the crockpot.
I know! The Ingredients. 2 cups leftover rice/quinoa (brown rice, etc. totally fine to use) 3 tablespoons butter 2 tablespoons soy sauce (LaChoy is gluten free) 2 teaspoons worcestershire sauce (Lea Perrins in US is gluten free)1/2 teaspoon black pepper 1/4 teaspoon kosher salt (or 1/8 tsp iodized) 1/2 diced yellow onion 1 cup of whatever frozen or fresh vegetables you have on hand. Leftover meat (I had leftover chicken and 3/4 of a cheeseburger patty from a restaurant--I told you I was Scottish!) 1 egg (no shell. Sesame seeds for garnish (optional) The Directions. Sweet & Savory :: The Caramel Jar Blog: Recipe :: Cream Cheese Grits. It's rare for me to take a break from my handmade caramel business, but I recently went to New Orleans for a fabulous family wedding and was introduced to the best grits e.v.e.r! In usual caramel girl form, I was determined to figure out a way to recreate these velvety, smooth grits at home. Note to those that have been turned off of grits for life: these are not the horrible, grainy, undesirable grits, but rather, grits that you may dream about!
At least I do! Take a peek at the recipe I used and a few photos after the jump. From Mr. B's Bistro Serves 6 2 cups heavy cream 2 cups whole milk 1 cup stone-ground grits {We used Bob's Red Mill) 1/3 cup mascarpone cheese {I substituted Cream Cheese} kosher salt and freshly ground black pepper to taste Directions: In a medium saucepan, bring cream and milk to a simmer over moderately low heat.
Take a peek at a few more of our favorite recipes! Once Upon a Plate: Appetizer Spoons ~ Crispy Ravioli with Marinara. Revolutionary Mac & Cheese. I found this recipe long ago and can’t believe I’m just now making it. The neat thing about this recipe, is you simmer the noodles in the milk instead of using water then adding it at the end. It’s cheesy and the mustard gives it a nice depth of flavor. It still doesn’t top the blue box for me (I know, I know but I just can’t help that I love it so much) but it is a great homemade alternative.
I also made it a bit lighter by using skim milk, reduced fat cheese, and whole wheat pasta. Feel free to go that route or use full fat ingredients for a super indulgent and decadent meal or side dish. Revolutionary Mac & CheeseSource: Cate’s World Kitchen adapted from White on Rice Ingredients: 2 cups dried pasta 2 1/2 cups skim milk** 1 cup loosely packed cheddar cheese, shredded by hand 1 tsp salt 1/4 tsp dijon mustard, can omit and substitute nutmeg instead (for either, start with a little and add more to taste) 1/4 tsp. cayenne pepper (optional) Directions: Preserve Dried Goods and Store for Up to 20 Years!! A couple of months ago I was reading one of my favorite magazines, Countryside, and came across an awesome article about oven canning. I had personally never heard of it before, but was intrigued. So I followed the directions step by step and am now addicted (just one of my natural addictions) to preserving dried goods.
Even though store bought dried goods will last for a couple of years, chances are within a certain length of time weavels and other bugs will get into them and they will begin to taste stale. Oven canning these goodies will preserve them for long periods of time, which is awesome for the emergency prepper, like myself. Here is a rundown for the process of oven canning. What you need: Dried goods (rice, pasta, cereal, dried fruit, dried vegetables, dried herbs, etc) Canning jars of any shape or size Canning lids to fit the canning jars Cookie sheet Paper towel Water Step 1: Preheat oven to 200 degrees.
Step 2: Place cookie sheet into preheating oven. Garlicky Herbed Shrimp Recipe. Easy & Healthy Shrimp Scampi « Smoked 'n Grilled. CREAMY BACON CARBONARA. Chicken Bacon Ranch Pasta. Homemade Gourmet Fresh Pasta. This was amazing! Easy to make and beyond delicious. Kids couldn't get enough. Simply toss pasta with 1 1/2 teaspoons olive oil, breadcrumbs, parsley, lemon juice, garlic powder salt, and black pepper; Much healthier than any cream sauce | Wedding Day Pin.