Italian Bow Tie Pasta

This is a recipe I have used for awhile with good resuls everytime. One of my favorite people gave it to me (Chaundelle) and now I think you should try it too.
Sorry I don't have any fabulous pictures, but I am in a time crunch and feeling a little lazy. :) But, please enjoy this next time you need a tasty pasta dish!!!!!

Italian Bow Tie Pasta
1 ½ lbs ground meat
1 minced garlic clove
1 medium onion, chopped
1 15 oz can tomato sauce
1 14.5 oz can stewed tomatoes (cut-up)
1 tsp. oregano
1 tsp. Italian seasoning
Salt and pepper to taste
1 16 oz package of bowtie pasta (cooked and drained)
1 10 oz package frozen chopped spinach (thawed and drained)
½ cup parmesan cheese
1 ½ cups mozzarella cheese, grated

In a skillet cook meat, onion and garlic over medium heat, drain fat. Transfer to crockpot. Stir in tomato sauce, stewed tomatoes, and seasonings. Cover and cook on low for 7-8 hours (or until bubbly).

Increase heat to high and stir in cooked pasta, spinach and cheeses, cover and cook for 10 minutes.

Salsa Recipe

Salsa Recipe

1 28oz can whole tomatoes
1 medium onion
1 bunch cilantro
2 ¼ tsp garlic minced
½ tsp pepper
1 ½ tsp salt
2 oz diced green chiles
4-5 tepin balls (depending on how spicy you like it)

Chop in a food processor until you like the consistency.

Orange Chicken with Steamed Rice....Tasty!

Slow-Cooker Orange Chicken

Prep Time: 20 min Total Time: 3 hr 20 min Makes: 8 servings, one thigh each

What You Need
1/2 cup Barbecue Sauce
1/4 cup flour
1/4 cup orange juice
1/4 cup orange marmalade
3 Tbsp. soy sauce
1 tsp. grated gingerroot or ground ginger (1/4 tsp.)
8 bone-in chicken thighs (3-1/2 lb.), skin removed

Make It
STIR barbecue sauce and flour in small bowl with wire whisk until well blended. Add all remaining ingredients except chicken; mix well.

POUR sauce mixture evenly over chicken in slow cooker. (Do not stir.) Cover with lid.

COOK on LOW for 3 to 5 hours. Serve chicken topped with the sauce.

I served this with steamed white rice and sliced cucumbers.
YUMMY!!!!

Lasagna Casserole

Lasagna Casserole

1 lb. Italian sausage (I use turkey sausage)
1/4 cup chopped onion (I didn't add)
1/2 salt
1 tsp. pepper (divided)
1 lb. shredded Mozzarella cheese (about 4 cups)
1 carton (24oz) cottage cheese, I use lowfat, small curd
2 eggs, beaten
1/3 cup grated Parmesan cheese
2 tbsp. dried parsley
1 box/bag pasta (medium shells, medium spiral, etc) cooked and drained
1 jar spaghetti sauce or alfredo sauce

In a skillet cook sausage until brown, drain. Sprinkle with salt and half of the pepper. In a large bowl combine pasta, 3 cups mozz. cheese, cottage cheese, eggs, parmesan cheese, parsley and remaining pepper, stir gently. Pour into a greased 13x9 pan. Top with sausage and sauce. Bake at 350 for 45 minutes. Sprinkle with the rest of Mozzarella cheese, cook for 15 minutes more. Let stand 10 minutes.

This takes a awhile to cook, but it's worth the extra work.

Sweet Potatoes....

We had some cubed sweet potatoes with our chicken the other night that were yummy. I cut them up into small cubes, grilled them in a pan of olive oil, salt, and pepper. It took about 30 minutes to get them tender. They were outstanding!

Pulled Chicken and Marinated Cucumbers.......

BBQ Pulled Chicken and Marinated Cucumbers

You can put this chicken on so many things. Tonight I put it on a tostada with the diced cucumbers and some slivers of avocado. You can also make soft tacos or a bbq chicken sandwich, just add extra sauce. It's limitless!


INGREDIENTS:
Chicken:
1/4 cup light brown sugar
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 pound skinless boneless chicken breasts
2 teaspoons olive oil
1 cup thinly sliced onion
1 cup fat-free less-sodium chicken broth
1 tablespoon balsamic vinegar
Cucumbers:
1/4 cup cider vinegar
2 tablespoons light brown sugar
1/4 teaspoon salt
1 cucumber, peeled and sliced
Remaining Ingredients:
4 (2 ounce) hamburger buns
INSTRUCTIONS:
1. To prepare chicken, combine first 6 ingredients. Rub surface of chicken breasts with brown sugar mixture.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side. Remove from pan. Add onion to pan; cook 2 minutes or until tender, stirring constantly.
3. Return chicken to pan; add broth. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is done. Remove from heat. Remove chicken from pan; shred with 2 forks. Return chicken to pan. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until liquid is absorbed. Stir in balsamic vinegar.
4. To prepare cucumbers, combine the cider vinegar and next 3 ingredients (cider vinegar through cucumber) in a large zip-top plastic bag; seal and marinate in refrigerator 10 minutes. Remove cucumber from bag; discard marinade.
5. Spoon 1 cup chicken mixture onto bottom half of each bun. Top each with 1/4 cup cucumber mixture and top half of bun.
NUTRITIONAL INFO:
Healthy Units: 7 per serving
373 cal, 6.4g fat, 32.7g pro, 45.3g carb, 3g