Pasta Recipe & More

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      Hey great recipes and I have all the ingredients except cheese!!! Thanks so

      much. Whenever I buy cheese it goes fast as it is one of the few foods I have

      no self control over eating! Giggle..

      .
      Original Message
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      From: James Reilly

      To: Budget101_@yahoogroups.com

      Sent: Tuesday, April 24, 2007 8:27 AM

      Subject: Pasta Recipe & More

      Hello,

      I’m new to Budget 101, so this “hello” goes out to you all.

      COOLCATPANTHER was looking for recipes for pasta, beans, etc… Wanted to

      change things up a little. That’s quite an inventory she has. Anyway here’s a

      recipe I got from a friend with some additions (*) I made. Will also include a

      couple others.

      From a friend:

      Meat and Pasta Casserole

      1 box ( 1 lb. ) cooked Rotini pasta ( could use other )

      1 lb. ground meat (* chicken, turkey, pork, beef ) – I used grd. turkey/

      friend used beef

      1 med. onion, diced

      2 enve. taco seasoning (*reg./mild, your choice – can use spicier ) OR 1/4 c.

      bulk taco seasoning

      2 cans ( 8 oz. ea.) tomato sauce

      1 can ( 15.25 oz ) black beans, rinsed *

      1 – 2 c. frozen sweet corn * (could use canned/fresh )

      8 oz. shredded cheese * ( i used “mexican blend” – could use other )

      Cook pasta and drain. While pasta is cooking, brown ground meat with diced

      onion in med.-lg. saucepan. Drain meat juice if using beef or pork.

      Can use meat

      juice if using chicken or turkey because it’s less fatty. Add taco seasoning and

      tomato sauce to meat mixture; simmer for 10 mins. Put everything in lg. mixing

      bowl, reserving enough shredded cheese to sprinkle on top of casserole, and mix

      well. Put in 9″ x 13″ baking dish, sprinkle reserved cheese on top and bake,

      uncovered in 350* oven for 30 mins. Serves 6

      This one is mine:

      Homemade Cheesy Chicken Pasta Bake

      1 box ( 1 lb.) cooked Rotini pasta ( could use other)

      1 lb. grilled, diced boneless, skinless chicken breast seasoned w/lemon pepper

      ( about 4 ) – could use ground chicken or turkey, even canned would work

      2 cans (10 3/4 oz. ea.) cheese soup ( have used 1 cheese soup & 1 nacho cheese

      soup OR 1 cheese soup & 1 creamed soup like celery, broccoli, etc…)

      1 can ( 14 oz. ) chicken broth

      1 med. onion, diced

      2-3 stalks celery, diced/sliced

      2 carrots, sliced OR 1-2 c. frozen mixed vegetables

      Cook pasta and drain. Saute raw vegetables, if using. Put everything in lg.

      mixing bowl and mix well. Put in 9″ x 13″ baking dish and bake, uncovered in

      350* oven for 30 mins. Serves 6.

      From a friend:

      Chicken Enchilada Dip

      1 lg. bag or box bulk tortilla chips/strips (Sam’s/Cosco)

      1 can ( 13 oz.) drained chicken OR 3 grilled shredded (food processor) chicken

      breasts seasoned w/lemon pepper ( I used grilled)

      1 can ( 10 oz.) green chile enchilada sauce, mild or med.

      1 pk. cream cheese, softened

      1/2 c. mayonnaise

      1/2 c. sour cream

      8 oz. shredded cheddar cheese ( I used “mexican blend” )

      1 can ( 4 oz. ) diced green chili

      Mix everything together and cook uncovered in a 9″ x 9″ baking dish at 350*

      for 30 mins. Serve with chips and a salad for a complete meal OR as a appetizer.

      Hope you can use these recipes! Enjoy reading my daily e-mails. Everybody has

      good ideas. Keep up the good ideas, I’m enjoying them. Nice to meet you all.

      Diane

      itsmereilly@sbcglobal.net

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