  |
|
|
|
Pasta has to be one of my favorite types of food. Economical, versatile, and just plain tasty. And if you're teaching the little ones to cook, it's a great start. While the little ones around here always like spaghetti and meatballs, I like to spice it up a little with some variety. Most of these dishes are intended for lunch or dinner, but if you have teen-age kids, then the leftovers may double as breakfast. (I just wish they'd at least heat it up first!)
12 ounces of spaghetti, cooked and drained 2 lbs of ground sausage 1 green pepper, chopped 1 onion, chopped 14 ounces of canned, diced tomatoes 8 ounces tomato sauce 1 T. brown sugar 1 t. chili powder 1 t. pepper 1 clove garlic, diced 1 c. shredded cheddar cheese In a heavy skillet brown the sausage, pepper, and onion. Drain. Stir in the remaining ingredients except the cheese. Pour into a greased 13X9X2 baking dish. Cover and bake at 350 deg. for 30 minutes. Top with cheese and bake 5 minutes longer. *Ham and Pasta Casserole* Kids can make this one, with some supervision from you 16 ounces of your favorite pasta, cooked and drained 2 cans condensed cream of mushroom soup 1 ¾ c. milk 1 onion, chopped 2 c. ham, chopped 1 green pepper, chopped Mix all of the ingredients together. Pour into a greased 2 ½ qt. baking dish. Sprinkle with cheese. Cover and bake at 375 deg for 15 minutes. Uncover and bake for 5 minutes more. *Exotic Asian Salad* You may need to look in a larger store for some of the ingredients, but it's a wonderful change 8 c. cold cooked linguine or spaghetti 2 c. chopped chicken 1 c. Asian peanut sauce 1 red pepper, chopped 1 c. papaya, chopped. Mix the first four ingredients together. Serve on a plate and top with the chopped papaya. *Light Noodle Kugel* A lower fat and less expensive version. Still delicious though! 5 c. cooked egg noodles 2 c. low or fat free cottage cheese ½ c. brown sugar 1 t. cinnamon ½ t. vanilla extract 8 ounces vanilla low or fat free yogurt 4 ounces Neufchatel cheese, chopped 2 egg whites, beaten 2 eggs, beaten Mix all of the ingredients together. Pour into a 13X9X2 lightly greased baking dish. Cover and bake at 375 deg. for 45 minutes. Uncover and bake for another 10 minutes. *Baked Pasta and Sauce* 1 pound of your favorite pasta, cooked and drained 1 T. olive oil 2 cloves garlic, chopped 2 c. fresh mushrooms 20 ounces of canned tomatoes, chopped (stewed is also good) ½ c. ricotta cheese Go To Page: 1 2 |
|
|
|
