Lisa Moore

Taco Pasta Salad

7:48 AM


Taco Pasta Salad

2 cups uncooked spiral pasta

1 pound ground beef

1 envelope taco seasoning

3 cups shredded lettuce

2 cups halved cherry tomatoes

1 cup shredded cheddar cheese

1/2 cup chopped onion

1/2 cup chopped green pepper

1/2 cup Catalina salad dressing

Tortilla chips


Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the taco seasoning; cool. Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve topped with crushed tortilla chips.

Coleslaw

Macaroni Coleslaw

6:15 AM


Macaroni Coleslaw

1 package (7 ounces) ring macaroni or ditalini

1 package (14 ounces) coleslaw mix

2 medium onions, finely chopped

2 celery ribs, finely chopped

1 medium cucumber, finely chopped

1 medium green pepper, finely chopped

1 can (8 ounces) whole water chestnuts, drained and chopped


DRESSING:

1-1/2 cups Miracle Whip Light

1/3 cup sugar

1/4 cup cider vinegar

1/2 teaspoon salt

1/4 teaspoon pepper


Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onions, celery, cucumber, green pepper and water chestnuts. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.




Green Onions

Peanut Butter Pasta

7:00 AM

 


Peanut Butter Pasta 


10 ounces thin pasta 

2 tablespoons olive oil

2/3 cup chicken stock 

One 12-ounce bag frozen stir-fry veggie medley, thawed

1/2 cup creamy peanut butter 

6 tablespoons sweet chili sauce 

2 tablespoons low-sodium soy sauce 

1 lime, juiced 

1/2 cup finely chopped green onion 

2 teaspoons red pepper flakes 

1/4 tsp. sesame oil (optional)

2/3 cups chicken stock

3 cups shredded chicken

chopped peanuts (optional)

chopped cilantro (optional)


In a large stockpot set over medium-high heat, cook the pasta according to the package directions, then drain and set aside. Heat 2 tablespoons of olive oil in a high-sided medium skillet over medium heat. Add the veggie medley and then the peanut butter, chili sauce, soy sauce, lime juice, green onion, red pepper flakes, sesame oil, and chicken stock. Cook, whisking, until the peanut butter is melted and the oil is incorporated, 3 to 5 minutes. Add the drained noodles and the chicken, and toss to coat. Cook until heated through, 3 to 5 minutes. Transfer to a large serving dish and top with chopped peanuts and cilantro if desired. Serve warm.

Bacon

Creamy Garlic Bacon Fettuccine

7:52 AM




Creamy Garlic Bacon Fettuccine

1 stick of butter
1 1/2 cups heavy cream
1/4 cup garlic powder
3/4 cup parmesan cheese
1/2 cup Romano cheese
1/2 teaspoon nutmeg
1 tablespoon black pepper
16-ounce box of dry fettuccine noodles
7 slices of center-cut bacon
1/2 sweet onion, diced

Preheat oven to 400°F. Line a sheet pan with parchment paper (foil also works). Place 7 strips of bacon on the parchment on the left side of the pan, and add diced onions to the right side of the pan. Place in the oven and cook for about 15-20 minutes. (Make sure to watch your onions and stir as needed. If the bacon completes cooking first, remove it from pan with tongs and drain it on a paper towel while the onions finish up. The onions should be lightly brown to optimize sweetness.) Cook both until done, then drain them on a paper towel when complete. When cool enough to handle, tear the bacon into pieces. Set it aside. Cook pasta in accordance with package directions. Drain the pasta when al dente. In a metal saucepan, begin melting the butter over medium-low heat. After the butter has melted, add in the heavy cream. Allow the mixture to come together in a soft bubbling boil. Add in the cheeses. Stir until everything is melted and combined. Add in the pepper, garlic, and nutmeg. Keep it on medium-low heat. The sauce will thicken. Continue to cook until the pasta is complete. Pour the cream sauce over the cooked and drained pasta. Combine. Add in the onions and bacon. Stir. Taste and add salt as needed. Bacon is naturally salty, so the amount of salt you need is a personal choice. Reserving it for the end is best. Let the pasta rest for 5 minutes. (Serves 8)

Grapes

Orange Chicken Salad

8:13 AM



Orange Chicken Salad

1 lb. medium pasta
1 lb. cooked chicken, cut into 1 in. pieces
1 1/2 cups red or green grapes, halved
1/2 cucumber, sliced and cubed
6 green onions, sliced
3 naval oranges, peeled and cut into bite sized pieces
1 (6 oz.) can frozen orange juice concentrate, thawed
1/4 cup vegetable oil
1/4 cup white wine vinegar
1 tsp. salt
1/4 tsp. pepper
Lettuce leave, optional
Extra orange slices, optional
Walnut pieces, optional 

Cook pasta according to package directions. Rinse with cold water, drain. In a large bowl combine pasta, chicken, grapes, cucumber, green onion and oranges. Set aside. In a separate bowl combine oil, vinegar, salt, and pepper. Pour dressing over pasta mixture and chill in the refrigerator for two to three hours. To serve line a bowl with lettuce leaves and pile on pasta salad. Garnish with walnuts and extra orange slices if desired.


Cheese

Cacio E Pepe

8:00 AM





Cacio E Pepe 

Kosher salt
6 ounces spaghetti
3 tablespoons unsalted butter, cubed, divided
1 teaspoon freshly cracked black pepper
3/4 cup finely grated Parmesan
1/3 cup finely grated Pecorino

Bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water. Meanwhile, melt 2 tablespoons butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute. Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Parmesan, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.

Beef

Spinach Beef Macaroni Bake

8:00 AM



Spinach Beef Macaroni Bake

5-1/4 cups uncooked elbow macaroni
2-1/2 pounds ground beef
2 large onions, chopped
3 large carrots, shredded
3 celery ribs, chopped
2 cans (28 ounces each) Italian diced tomatoes, undrained
4 teaspoons salt
1 teaspoon garlic powder
1 teaspoon pepper
1/2 teaspoon dried oregano
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 cup grated Parmesan cheese

Cook macaroni according to package directions. Meanwhile, in a large Dutch oven, cook the beef, onions, carrots and celery over medium heat until meat is no longer pink; drain. Add the tomatoes, salt, garlic powder, pepper and oregano. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Drain macaroni; add macaroni and spinach to beef mixture. Pour into two greased 3-qt. baking dishes. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Makes two casseroles. 

Alfredo

Chicken-Bacon-Ranch Baked Penne

7:30 AM




Chicken-Bacon-Ranch Baked Penne

1 lb penne pasta, cooked and drained
2 cups shredded cooked chicken 
1 jar (15 oz) Alfredo pasta sauce
1/2 cup ranch dressing
6 slices chopped cooked bacon
2 cups shredded mozzarella cheese (8 oz)
Chopped parsley, if desired

Heat oven to 350°F. Grease or spray 13x9-inch pan. In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly. Sprinkled 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz). Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.

Cream

Pasta with Tomato Cream Sauce

1:00 PM

After the heaviness of a big Thanksgiving meal, this pasta dish by the Pioneer Woman was a nice light alternative.  I served it with a crisp green salad and some homemade croutons to mix in for some added crunch.


Pasta with Tomato Cream Sauce

2 tablespoons butter
2 tablespoons olive oil 
4 cloves garlic, minced 
1 medium onion, finely diced 
Two 15-ounce cans tomato sauce or marinara sauce 
Dash of sugar (or more to taste)
Salt and freshly ground black pepper
1 1/2 pounds fettuccine 
1 cup heavy cream 
Grated Parmesan or Romano, for serving
Chopped fresh basil, for serving

Heat the butter and oil in a large skillet over medium heat. Add the garlic and onions and saute for a minute or so. Pour in the tomato sauce, add sugar, salt and pepper to taste and stir. Cook over low heat for 25 to 30 minutes, stirring occasionally.
Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water.
Remove the sauce from the heat and stir in the cream. Add cheese to taste, then check the seasoning. Stir in the pasta and thin with a little pasta water if needed. Add the chopped basil and top with a little extra grated cheese.

Chicken

Easy Chicken and Noodles

10:45 AM

There’s no better comfort food than a big pot and chicken and noodles. I threw in some peas and served it over garlic mashed potatoes. So good!



Easy Chicken and Noodles

1 (26 ounce) can cream of chicken soup
1 (10.75 ounce) cream of mushroom soup
3 cans chicken broth 
2 cups diced chicken
2 tsp. onion powder
1 tsp. seasoned salt
1 tsp. garlic powder
2 (9 ounce) packages frozen noodles

In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.