'Pas-ta' Salt......please?

[Karenluvs6]

Pasta Stir Fry
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"Easy, Healthy, and Terrific!!"
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This is so easy and versatile...you can change the meat, vegetables, or
sauce to change the dish!

Ingredients

4 boneless, skinless chicken breasts, sliced into 2" strips
1 medium white onion, sliced into strips
1 large clove garlic, minced
1 green pepper, sliced into strips
1 8 oz package of mushrooms, sliced
1 medium to large crown of broccoli, separated into 1" flowerets
1 pkg. of curly pasta (Tri-color is best.)
Salt and pepper to taste
Oil for stir frying
Stir-fry sauce of your choice
*Good sauces include Yoshida's Gourmet Sauce or Szechwan Stir-fry (hot),
or simply use soy sauce & chicken bouillon.


Preparation

Cook pasta according to package.
Heat oil in a large wok or large frying pan on medium high.
Add chicken strips and begin tossing.
After 5 minutes, add onion, garlic, salt, and pepper.
Continue tossing for 5 more minutes.
Add green pepper and mushrooms and continue tossing for 3 minutes.
Add broccoli and stir-fry sauce of your choice.
Toss and simmer for 3 final minutes.
*The amount of sauce is to your liking, and you can always add more.

Rinse and drain the pasta, toss into the meat and vegetables, and serve!

[blinc]

I'll have to post my spaghetti sauce here. It's really good.. *lol* well at least we think so. I make it with lots of meatballs and it simmers all day. mmm... an excellent sauce for a crockpot. Just kind of wore out today, but will definitely be back to post it. :)

[Karenluvs6]

ooh goody....yum yum yummers!
can't wait to try that one out.

[blinc]

Aha! I found it on another site I had posted it on... ok, I cheated, but it sure beats typing it out all over again! {toothy}

Here's my homemade spaghetti & meatball sauce, and I actually measured stuff! This is a big recipe because I usually freeze the remaining sauce - it freezes beautifully for up to 2 months. (Maybe longer, but it's never lasted longer then that around here).

Appx. 4lbs ground beef
1 c. med.-fine chopped onion (I use white onion)
1 med. gr. Pepper - finely chopped or about 3/4 c.
1 tsp. garlic salt
2 tsp. salt
1/2 tsp. pepper

Mix ground beef, salts and pepper, along with 1/2 of the chopped onions and 1/2 of the peppers. Form into whatever size meatballs you like and cook over low heat til done all the way through. Place in colander to drain, set aside.

In a large crockpot, add two large 29 oz. (822g) cans of tomato sauce. l large can of whole peeled tomatoes (chopped into small pieces) I use the whole peeled tomatoes and chop them up, because I think they have a better taste then the minced tomatoes).

Add 1 large clove of finely minced garlic
1 tsp. of basil (sweet basil is great too)
1/2 tsp. oregano
1 tsp. garlic salt
1 small can mushrooms (optional)
Add in the remaining onion and green pepper
Stir in you meatballs
Cover and let simmer on low for about 8 hours. About 1/2 hour before serving add appx. 1/4 cup of parmesan directly into the sauce. This gives it an extra good flavor as the parmesan mixes in with the other ingredients. You have to be careful and stir it a few times after the parmesan is added, as it will burn easily.
Hope you like it!

[Karenluvs6]

Baked Parmesan Fish with Pasta


Estimated Times: Est. preparation time: 45 mins
Est. cooking time: 20 mins


Ingredients
4 ounces dry angel hair pasta, cooked
1/3 cup nonfat Parmesan cheese, grated
1 teaspoon flour
3 thyme sprigs, crushed without the stems
4 (6 oz. ea) white fish fillets
1 yellow onion, chopped
1 cup mushroom caps, halved
1/2 cup green onions, finely sliced
2 clove garlic, crushed
1/8 teaspoon salt
1/8 teaspoon ground black pepper



Directions
Cook pasta according to package directions.
Preheat oven to 350°F.

Place the Parmesan cheese, flour, and thyme in a paper bag. Individually coat the fish by gently shaking the fillets in the bag; reserve the coating ingredients in the paper bag.

Place fillets in a baking pan with rack, bake for 20 minutes. The fish fillets are done when they flake apart with a fork.

Heat a large, nonstick skillet over medium-high heat. Sauté the yellow onion, mushrooms, green onions and garlic until the onions are tender; stir frequently. Seasoned with salt and pepper according to taste.

Place cooked pasta on oven-warmed plates. Attractively arrange the fish fillets on the pasta. Serve with mushroom medley over the fish and pasta. Garnish the dish with the reserved coating ingredients from the paper bag.

Cooking Tips
You can easily adapt this unique baked fish recipe to include most firm, white fish fillets, including swordfish, sole, halibut, or red snapper.



Servings: 4

[blinc]

Oh my... I'm going to have to try this recipe one of these days. My favorite meal at a restaraunt, many years ago, was a trout dish that sounds very, very similar to this. It was garnished with capers, but it was called "Trout Parmesan" if I'm not mistaken. Haven't been there for probably 10 years, but still remember that dish. Never ordered anything else from there, which is hard to imagine, because usually I don't care that much for trout. This would work with just about all of the fish we fish for, as they are all a light fish. mmmmm.... sounds yummy!! By the way, it's HARD to find fish recipes, so thank you for a new one!

[Karenluvs6]

Ya know what?
This dish sounds so delicious, that I just couldn't resist putting it on here. I wasn't going to, because it looks and sounds more like a fish-dish.....not pasta.
But I'm glad I did......I am trying it also. We will post when we've tried it out, eh? I have a feeling that more people will be trying it too.
I have a bunch more fish-dishes.....so if you want something for a certain kind of fish, let me know and I'll look to see if I have anything.

[blinc]

Oooh, thank you! We always have fish in the freezer. (Saltwater not Freshwater fish).
The fish we like the best is Flounder.
The fish we have the most of is Striped Bass which are sometimes called Rockfish.
Sometimes we get Tau Taug or spelling can very to Tau Tau, Tog Tog, Tau Tog.
Croaker
Ling cod
Roundhead

think that's all we usually keep.

[Karenluvs6]

I made ya a fish thread Blinc.
got some great flounder recipes to start ya out.

Dishes of Fishes (http://frappydoo.com/forum/showthread.php3?threadid=654)

[blinc]

Thank you! I'm off to read it right now! :)

[Karenluvs6]

Caesar Pasta Salad


Estimated Times: Est. preparation time: 15 mins
Est. cooking time: 10 mins
Est. refrigerating time: 1 hr


Ingredients
3 cups rotini pasta
10 ounces cooked turkey, cut into 1/2-inch cubes
1 cup Caesar salad dressing
8 ounces cheddar cheese, cut into 1/2-inch cubes
6 cups Caesar salad greens
4 roma tomatoes, cut into wedges



Directions
Cook pasta according to package directions. Rinse with cold water; drain.

In large salad bowl, combine pasta, turkey and half the salad dressing. Cover; refrigerate for 1 hour.

Stir in cheese, lettuce, tomato and additional salad dressing, as needed; toss to coat. Sprinkle with Parmesan cheese and fresh ground black pepper, if desired.



Servings: 8

[Karenluvs6]

Pasta with Spinach, Beans and Cheese


Estimated Times: Est. preparation time: 10 mins
Est. cooking time: 15 mins




Ingredients
8 ounces farfelle (bowtie) noodles
1 clove garlic, crushed
3 plum tomatoes, diced
1 (15-oz.) can great Northern white beans, drained
1/4 cup low-sodium chicken broth
5 cups coarsely chopped fresh spinach
3/4 cup shredded mozarella cheese
1/2 cup grated Parmesan cheese



Directions
Cook pasta according to package directions.

While pasta is cooking, lightly grease a large (12-inch) non-stick skillet. Heat over medium-high heat until hot. Add tomatoes and garlic. cook and stir about 2 minutes or until tomatoes are slightly soft. Stir in beans, broth and spinach. Cook until spinach just wilts, stirring constantly.

Drain pasta and add to skillet. Stir in cheeses and season with freshly ground black pepper.
toss lightly and serve immediately.


Servings: 4

[Karenluvs6]

Penne Salad With Spring Peas



Estimated Times: Est. preparation time: 12 mins
Est. cooking time: 10 mins



Ingredients
1 pound penne or medium pasta shells, cooked, cooled
1 1/2 cups fresh or frozen, thawed peas, cooked
1/2 cup sliced green onions and tops
1 large yellow or red pepper, sliced
1 cup skim milk
1/2 cup vinegar
1/2 cup fat-free mayonnaise or salad dressing
1/4 cup minced parsley
1 packet artificial sweetener, or to taste
2 teaspoons drained green peppercorns, crushed (optional)
1/4 teaspoon salt
1/8 teaspoon pepper


* I don't care much for artificial sweetner...so I would substitute lemon juice or maybe some kind of fruit juice for the sweetner.*


Directions
Combine pasta, peas, green onions and pepper in salad bowl. Mix milk, vinegar, mayonnaise, parsley, artificial sweetener and peppercorns.

Pour dressing over salad and toss; season to taste with salt and pepper.


Servings: 12

[Karenluvs6]

Basic Baked Macaroni and Cheese



Estimated Times: Est. preparation time: 15 mins
Est. cooking time: 20 mins



Ingredients
1 (7-oz.) package elbow macaroni, cooked as per pkg. directions, drained
2 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon dry mustard
1 teaspoon salt
2 1/2 cups 2% milk
2 (8-oz.) cups shredded sharp cheddar cheese, divided



Directions
Preheat oven to 375°F.

In medium saucepan, melt margarine; stir in flour, mustard and salt. Gradually stir in milk. Cook and stir until mixture thickens slightly (mixture should coat spoon).

Remove from heat. Add 1½ cups cheese; stir until melted. Stir in cooked macaroni. Turn into greased 1½-quart shallow baking dish. Top with remaining cheese. Bake 20 to 25 minutes or until bubbly. Refrigerate leftovers.


Servings: 6

[Karenluvs6]

Greek Pasta Salad

Estimated Times: Est. preparation time: 20 mins
Est. cooking time: 8 mins




Ingredients
8 ounces rotini pasta
1/3 cup olive oil
2 tablespoons balsamic vinegar
1 lemon, juiced
2 large clove garlic, crushed
2 teaspoons crushed dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 medium cucumber, peeled and cut into 1/4-inch rounds
1 cup cherry tomatoes, halved
1/2 cup pitted kalamata olives
1 cup crumbled feta cheese



Directions
Cook pasta according to package directions; rinse with cold water and drain.

In a bowl combine oil, vinegar, lemon juice, garlic, oregano, salt and pepper; whisk well and set aside.

In a large bowl, combine pasta, cucumber, tomatoes and olives. Mix with dressing; toss well to coat. Gently fold in feta cheese. Chill until served.


Servings: 6

[Karenluvs6]

Pasta with Beans and Greens



Estimated Times: Est. preparation time: 15 mins
Est. cooking time: 20 mins



Ingredients
8 ounces bowtie pasta
4 cups chopped onion
1 cup chopped mushrooms
4 clove garlic, peeled and minced
1 teaspoon dried rosemary
4 cups torn kale or spinach
1/4 cup raisins
1/2 cup fat-free chicken broth, or water
1 (15-oz.) can white beans, drained and rinsed
2 to 4 tablespoons nuts, preferably toasted pine nuts or slivered almonds
2 to 4 ounces Parmesan cheese, coarsely shredded



Directions
Cook pasta according to package directions. Drain; keep warm.

Meanwhile, spray a large skillet with vegetable cooking spray. Sauté onion, mushrooms, garlic and rosemary until tender, 5 to 8 minutes.

Add kale, raisins and broth to skillet; heat to boiling. Reduce heat and simmer, covered, until kale is wilted, 5 to 8 minutes.

Stir in beans and cook until broth is evaporated, 3 to 4 minutes. Stir bean mixture into pasta; sprinkle with half of the Parmesan cheese and nuts; toss. Season to taste with salt and pepper. Sprinkle with remaining cheese to serve.


Servings: 4

[Karenluvs6]

Pasta with Rich Tomato-Beef Sauce


Estimated Times: Est. preparation time: 20 mins
Est. cooking time: 25 mins


Ingredients
1/2 pound boneless beef chuck steak
2 tablespoons extra virgin olive oil
1 medium onion, peeled and chopped
1/4 cup shallots, chopped
5 clove garlic, peeled and minced
1 tablespoon peeled minced gingerroot
3 cups tomatoes, seeded and chopped
2 cups red wine
1/4 cup chopped fresh basil leaves
2 dried ancho chiles, seeded and chopped
2 tablespoons chopped fresh oregano
1 tablespoon tomato paste
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
8 ounces medium pasta shells
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley



Directions
Cut beef into 1/8-inch by 1-inch slivers; set aside.

Heat a large skillet over medium heat. Add oil and sauté onion and shallot until golden, about 6 minutes. Add garlic, ginger and meat and sauté until browned, about 2 minutes. Add tomatoes, red wine, basil, chiles, oregano, tomato paste, salt and red pepper flakes. Bring to a low boil, then reduce heat to low and simmer partially covered until meat is tender and sauce thickens, about 15 minutes.

While sauce simmers, cook pasta according to package directions; drain.

Transfer pasta to a heated platter or 4 heated dinner plates. Spoon sauce over pasta. Garnish with cheese and parsley; serve immediately.


Servings: 4

[Karenluvs6]

Clam Linguine



Estimated Times: Est. preparation time: 5 mins
Est. cooking time: 13 mins



Ingredients
8 ounces linguine pasta
1 (10-oz.) can Chicken of the Sea® Baby Clams
3 tablespoons extra virgin olive oil
1 tablespoon butter
3 large clove garlic, peeled and minced
1/4 cup dry white wine
1/2 teaspoon dried thyme
2 tablespoons chopped fresh parsley



Directions
Cook linguine according to package directions; drain.

In a medium skillet or saucepan, add olive oil and butter; sauté garlic over low heat for one minute. Stir in liquid from clams, white wine and thyme leaves. Cook over low heat for 5 minutes. Add clams and heat until warm. Toss linguine with clam sauce. Season to taste. Garnish with parsley and serve warm.


Servings: 4

[Karenluvs6]

Chicken Fajita Pasta Toss



Estimated Times: Est. preparation time: 15 mins
Est. cooking time: 15 mins


Ingredients
8 ounces vermicelli or thin pasta, drained and kept warm
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, cut into strips (about 4 total)
1 cup quartered, sliced onion
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
1 cup ORTEGA® Whole Green Chiles, (7-oz. can) drained and cut into strips
1/2 cup ORTEGA® Thick & Smooth Taco Sauce
1/2 cup water
1 package fajita seasoning mix
1/4 cup chopped fresh cilantro, (optional)
1 lime, cut into wedges (optional)



Directions
HEAT vegetable oil in large skillet over medium-high heat. Add chicken; cook for 4 to 5 minutes or until no longer pink. Add onion, bell pepper and chiles; cook, stirring frequently, for 1 to 2 minutes.

STIR in taco sauce, water and seasoning mix. Bring to a boil. Reduce heat to low; cook, stirring frequently, for 2 to 3 minutes or until mixture thickens. Serve over pasta. Garnish with cilantro and lime wedges.

VARIATION: Roast, peel and slice red and yellow bell peppers prior to adding them to the chicken.


Servings: 6

[Karenluvs6]

Pasta Shrimp Toss


Estimated Times: Est. preparation time: 20 mins
Est. cooking time: 7 mins



Ingredients
8 ounces uncooked dried linguine or spaghetti
6 tablespoons LAND O LAKES® Ultra Creamy™ Butter
1/2 cup chopped onion or shallots
12 ounces fresh medium raw shrimp, shelled, deveined, tails removed, rinsed, drained
1 medium coarsely chopped green pepper, (1 cup)
1 teaspoon chopped fresh garlic
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup gourmet heavy whipping cream, or half & half
1 tablespoon all-purpose flour
5 medium roma tomatoes, cut into 1/2-inch cubes
1 tablespoon chopped fresh basil leaves
1/2 cup freshly shredded Parmesan cheese



Directions
Cook linguine according to package directions. Drain. Set aside; keep warm.

Meanwhile, melt butter in 10-inch skillet until sizzling; add onion, shrimp, green pepper, garlic, salt and pepper. Cook over medium heat, stirring occasionally, until shrimp turn pink (6 to 7 minutes).

Stir whipping cream and flour together in small bowl until smooth; stir into shrimp mixture. Continue cooking until mixture just comes to a boil (about 1 minute). Stir in tomatoes and basil.

Place hot, cooked pasta in large pasta bowl or on serving platter; top with shrimp mixture. Sprinkle with Parmesan cheese.


Servings: 6