Posts Tagged ‘pasta’

  • Hot Artichoke Pesto Crab Dip

    Date: 2014.04.14 | Category: recipes | Response: 0

    I brought an appetizer to a dinner a few nights ago and decided to make something from what I have on hand… I came up with this recipe using spinach and artichoke dip as my inspiration- and it is YUMMY!

    Hot Artichoke Pesto Crab Dip

    1 8 oz pkg cream cheese or neufchâtel- room temp
    1/4 cup 3 pepper mayonnaise
    1/2 cup prepared pesto (we use the large jar from Costco)
    1 can artichoke hearts- cut into small pieces
    1 can real crab meat
    1/4 cup grated parmesan cheese + more to sprinkle on top

    Mix all ingredients, pour into a baking dish (I used an 8×6 8 cup pyrex) and bake at 350° for 20 minutes or until hot and bubbly.  Serve with crackers or bread.

    I’m seriously such a bad blogger- I snapped this picture before I baked it, but forgot to take another one when it came out all beautiful… just imagine it!

    Leftovers?  We ended up with about half of the dip leftover, so the next night I tossed it with some half and half, diced shrimp and whole grain spaghetti noodles, then baked it for 20 minutes.  Also yummy!

  • Spinach Alfredo Lasagna

    Date: 2012.05.17 | Category: recipes | Response: 0

    I’ve been avoiding the grocery store this month to help with the budget after an unexpected car repair, so I’ve been trying to use ingredients I already have on hand for dinner. The other night I came up with a winner. I altered the inspiration recipe enough that I’m going to go ahead and call this one an original. It is a super cheesy creamy lasagna that satisfied my craving for an indulgent dinner on Mother’s Day. Even if I did have to cook it myself.

    Spinach Alfredo Lasagna

    8 lasagna noodles (boiled per package instructions)
    2 chicken breasts (cooked and cubed)
    10 oz frozen spinach (thawed and drained)
    2 cloves crushed garlic
    1 can sliced mushrooms
    1 can sliced olives
    Cheesy garlic seasoning
    1 jar Alfredo sauce
    1/3 pkg feta cheese
    2 cups shredded mixed Italian cheese
    2 cups shredded mozzarella cheese

    Spread a thin layer of Alfredo sauce in a 9×13 pan.
    Sauté chicken, spinach, garlic, mushrooms and olives with cheesy garlic. Remove from heat and add remaining Alfredo sauce and feta.
    Layer half of your noodles, half of the meat mixture, and half of the cheese in your pan and repeat. Bake at 350 degrees for 30 minutes.


  • Creamy Pesto Pasta with Chicken or Shrimp

    Date: 2012.01.19 | Category: recipes | Response: 2

    I love pesto.  I do not love the price of pesto at the grocery store, nor do I grow my own basil to make pesto at home.  Costco, however, sells a huge jar of pesto at a great price.  Yum!  I came up with this recipe and it is now a regular family staple.  Somehow it has gained mythic status with Chris’ kid’s at school- they all rave about it too.  I’m not really sure how that happened, but I’ll take whatever glory I can get, even if it is from a bunch of middle school students!  Perhaps even more so because aren’t kids that age supposed to be picky eaters?

    Creamy Pesto Pasta

    1 box whole grain rotini or penne
    8 oz pesto
    8 oz alfredo sauce
    1 cup cooked and cubed chicken or 2 cups cooked and prepared shrimp
    Parmesan cheese to taste

    Boil pasta.   Add other ingredients.  Eat!


  • Chicken Pasta Salad

    Date: 2011.05.22 | Category: recipes | Response: 3

    Yesterday the weather was beautiful.  After a cold rainy week I just wanted to open all the windows and enjoy the fresh air.  When dinner time rolled around it felt silly to turn on the oven, so I decided to barbeque the chicken that I had defrosted.  I threw it on the grill with some bbq sauce and then decided to make a pasta salad as a side dish.  I accidentally burned one side of the chicken and even though it was fine once I cut off the char, it was looking pretty ugly, so I just kept on cutting and tossed it into the salad.  And that’s how I accidentally created a new favorite.  Hooray!

    3 chicken breasts
    BBQ sauce to marinade breasts

    1/2 box pasta (I used whole grain penne)
    1 can sliced olives
    2 TBS dill pickle relish (you could use diced pickles or sweet)
    1 cup frozen corn
    1/2 cup shredded cheese
    2 ounces diced pepperoni
    creamy Italian dressing – enough to coat

    Marinate the chicken breasts and grill until cooked through.  Dice cooked chicken.

    Meanwhile boil pasta.  Toss with all ingredients including chicken.  Serve warm or cold.


  • Mediterranean Shrimp Skillet

    Date: 2011.04.22 | Category: recipes | Response: 5

    I found this recipe in the Feb/March issue of Taste of Home.  I actually cooked it according to the directions with no changes if you can believe that!

    8 oz angel hair pasta
    1 1/2 pounds medium shrimp
    1 1/2 tsp olive oil
    3 garlic cloves, minced
    1/4 tsp salt
    1/4 tsp pepper
    1 can chicken broth (divided)
    2 TBS lemon juice
    1 tsp basil (I used basil from one of those tubes from the produce section)
    2 tsp cornstarch
    4 cups fresh spinach
    1/2 cup feta cheese

    Cook pasta according to package directions.

    While pasta is cooking saute shrimp in oil until pink.  Add garlic, salt and pepper and cook 1 minute longer.  Set aside.

    In same skillet heat 1 cup broth, lemon juice and basil.  In a small bowl combine cornstarch and remaining broth- stir until smooth then add to the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add spinach and shrimp; cook until spinach is wilted.  Drain pasta and mix with shrimp mixture.  Serve with feta cheese and more basil.


  • Amish Yumazuti

    Date: 2011.02.08 | Category: recipes | Response: 6

    1 pound ground beef
    1/2 onion- diced
    2 stalks celery- diced
    1 TBS garlic- minced
    2 cups shredded cheese
    1 can petite diced tomatoes with liquid
    1 can diced mushrooms- drained
    2 cans cream of chicken soup
    basil, parsley and oregano to taste
    1 12 oz box of whole grain rotini or penne pasta
    extra pureed or diced veggies as you prefer- I get all Jessica Seinfeld with this recipe and throw in frozen pureed veggie cubes, chopped spinach, and ground flax seed!

    Preheat the oven to 350 degrees
    Cook pasta according to package directions
    Brown beef with onions, celery and garlic- throw in frozen veggie cubes to melt
    Reserve 1/2 cup of cheese.  Mix all ingredients together and pour into a 9×13 baking dish sprayed with PAM.  Sprinkle with remaining cheese.

    Bake at 350 degrees for 45-60 minutes.  Let stand 5-10 minutes before serving.


  • Ham and Avocado Pasta

    Date: 2010.05.12 | Category: recipes | Response: 0

    This yummy dinner started with an online recipe that I adapted to the ingredients I had on hand.  I used leftover guacamole from Cinco de Mayo and leftover diced ham I had left from another recipe.  You can use whatever ingredients you have- it’s pretty adaptable and comes together in the time it takes the pasta to cook!

    • 1 box pasta (shape of your choice)
    • 1-2 cups diced ham
    • 1/2 cup diced onion
    • 1 tsp minced garlic
    • 2 tsp parsley
    • 1/2 cup boiling water mixed with 2 cubes chicken bullion
    • 1 sliced avocado or 1 pkg prepared guacamole
    • 1 cup sour cream

    Boil pasta according to directions

    Saute onion and garlic in a little olive oil until tender.  Add parsley, ham and combined water and stock.  Simmer 3 minutes.  Add avocado and sour cream- stir until heated through.  Toss with pasta and enjoy!

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