Asparagus Bow-Tie Pasta

Thank you Kraft!

Asparagus Bow-Tie Pasta
serves 4
(recipe found on Kraft Foods.com)

2 cups farfalle (bow-tie pasta), uncooked. I used whatever was leftover in our cupboard.
1 lb. fresh asparagus spears, trimmed, cut into 1-inch lengths
1/2 cup halved orange pepper strips
1/4 cup julienne-cut oil-packed sun-dried tomatoes, undrained
1/2 cup chicken broth
2 oz. cream cheese, softened
1 Tbsp. chopped fresh oregano
1 cup 2% Mike Shredded Italian Three Cheese Blend

1. Cook pasta in large saucepan as direct on box, omitting salt and adding asparagus to boiling water for the last 2 minutes. Drain.

2. Cook peppers and tomatoes in large skillet on medium-high heat 2 to 3 minutes or until crisp-tender, stirring frequently.

3. Add pasta mixture, broth, cream cheese and oregano to skillet; mix well. Cook and stir 5 minutes or until sauce is slightly thickened. Top with cheese; cook 2 to 3 minutes or until cheese begins to melt.

Karl's reaction: "Oh-la-la. I like this!"

My take: I totally forgot to add meat. Karl was a good sport about it though. I think this would be great with shrimp or chicken.

Tweet

Read More

Greek-Style Quesadillas

Bringing us back to Greece!

Greek-Style Quesadillas
serves 4
(recipe found in Better Homes and Garden online)

4 - 7 to 8 inch whole wheat flour tortillas
1 cup coarsely shredded purchased roasted chicken
1/2 feta cheese
1/4 cup thinly sliced red onion
1/4 cup chopped cucumber
1/4 cup grape tomatoes, halved lengthwise
1/4 cup kalamata olives, halved
2 tablespoons whole flat leaf (Italian) parsley leaves
1 tablespoon whole fresh oregano leaves
1/4 bottled Greek vinaigrette salad dressing

1. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on a cutting board or waxed paper. Sprinkle with chicken, feta cheese, red onion, cucumber, grape tomatoes, olives, parsely, and oregano. Drizzle with dressing. Fold tortillas in half, pressing gently.

2. Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on baking sheets. Keep warm in a 300 degree F oven. Repeat.

Karl's reaction: "Not bad! These are good!"

My take: I was overly tired this day (thanks to pregnancy) so I didn't eat much, but it was very flavorful!



This is a real Greek meal in Santorini, Greece! SO GOOD!

And another...this is octopus! I promise it was good!

And our beloved gyros. Nothing compares to these....ever!



Tweet

Read More

Easy Lasagna

Easy Lasagna
serves 12
(recipe given to me by an old boss at Braun Intertec)

1 lb ground beef
1 8 oz container ricotta cheese
1 8 oz container cottage cheese
handful of fresh spinach
carton of mushrooms
1 16 oz jar spaghetti sauce
1 6 oz jar tomato sauce
fresh basil
9 lasagna noodles
1 lb mozzarella cheese
Parmesan cheese (grated)

1. Brown mean, drain off excess fat.

2. Add ricotta cheese, cottage cheese, tomato sauce and spaghetti sauce. Set aside.

3. Cook noodles in boiling, salted water. Grate mozzarella cheese. Rinse and cut spinach, basil and slice mushrooms. Put in bowl together.

4. Place half the noodles in 13x9x2 inch baking dish. Add half the sauce. Add half the veggies. Add half the mozzarella cheese. Repeat layers. Cover last layer with Parmesan cheese.

5. Bake at 350-375 about 30-45 minutes. Until hot and bubbly. Let stand 10 minutes before serving.

Karl's reaction - "Seems like there needs to be more red in here. Like it's missing sauce. But it still is good!"

My take - "I didn't add the tomato sauce because the recipe doesn't call for it, so that's why I added it. Definitely needs more red sauce, but it's easy to make and tastes great!"

Tweet

Read More