Cajun Shrimp and Sausage Pasta

FB Source: Susan Parker

Ingredients:
1/2 - 3/4 lb cooked fettuccine
2 Tbsp olive oil
1 lb peeled, deveined raw large shrimp
1 Tbsp plus 2 tsp *Essence seasoning (recipe below - I think you can buy this, too.)
1 1/2 smoked turkey sausages, sliced and quartered (I use Butterball)
1/2 cup diced green pepper
1/2 cup diced yellow onion
1 Tbsp minced garlic
1/2 cup chicken stock
1 tsp dried thyme
1 tsp dried basil
1/2 cup heavy cream
1/2 cup grated Parmesan

*Essence Creole Seasoning
2 1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried oregano
1 Tbsp dried thyme

Directions:

1. Heat 1 Tbsp of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside. 
2. Place the remaining Tbsp of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute.
3. Add the garlic to the pan and saute for 30 seconds. 
4. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. 
5. Add the thyme, 1 Tbsp of Essence and 1/2 tsp salt and cook for 2 minutes. 
6. Add the heavy cream to the pan and cook an additional 2 minutes. 
7. Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.

Enjoy!

Recipe adapted from Emeril Lagasse

Colored Pasta

FB Source: Mommy Made

Put food coloring in a couple pots of boiling water and cook pasta. Drain and it comes out colored. My 3 year old would prob like this 

*Dawn*

Mexican Stuffed Shells

FB Source: Heather Armstrong

Ingredients:
1 pound ground beef (or ground turkey)
1 package taco seasoning
4 oz cream cheese
16 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese
3 green onions

Black olives, sliced

Sour cream

Directions:

1. Preheat oven to 350°.
2. In a pan brown the ground beef; add taco seasoning and prepare according to package directions.
3. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
4. While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.
5. Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.
6. After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa!

Yield: 16 shells

Understanding Food Cravings

FB Source: Fitness World

BLT Macaroni Salad

FB Source: Lauren Weido

Ingredients:
1/2 cup mayonnaise
3 Tbsp chili sauce
2 Tbsp lemon juice
1 tsp sugar
3 cups macaroni, cooked
1/2 cup tomato, seeded and chopped
2 Tbsp green onions, chopped
3 cups lettuce, shredded
4 slices cooked bacon, crumbled

Directions:

1. In a large bowl, combine the first four ingredients; mix well.
2. Add the macaroni, tomato and onions; toss to coat.
3. Cover and refrigerate.
4. Just before serving, add lettuce and bacon; toss to coat

This cold salad is the best I have ever made. It will fly right off of the table. This is perfect to take to parties or get-togethers.. You will love this..

Lasagna Soup

Source: Easy Recipes, Healthy Eating Ideas

Ingredients:
For the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

For the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

Additional cheesy yum:
2 c. shredded mozzarella cheese

Directions:

1. Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
2. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
3. While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
4. To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Rigatoni Pasta Pie

Noturavrage Granny

Ingredients:
1 lb rigatoni pasta
1 lb ground beef (I used ground sirloin)
2 garlic cloves (minced)
1/4 teaspoon fresh ground pepper
1 small jar of spaghetti sauce
cooking spray
salt
1 cup finely grated Parmesan cheese
2 cups grated mozzarella cheese
4 oz cream cheese
15 oz ricotta cheese
2 eggs
1 tsp basil
1 tsp oregano
1 cup onion
spring form pan

Directions:

1. Boil the noodles according to the directions on the box. Stop cooking when they're still very firm and avoid stirring so they do not fall apart. Once done, drain and run cold water over so they are cool enough to handle. You can add a little bit of oil if they start to stick.
2. Brown the ground beef and drain excess grease. Add chopped onion and garlic. After about 5 minutes add cream cheese and stir until melted. Add spaghetti sauce next. 
3. Use a small mixing bowl to mix the ricotta, Parmesan, basil, oregano and 2 eggs until smooth. Set aside.
4. Spray the bottom of the spring form pan with cooking spray to avoid sticking. Tightly pack pasta into pan, standing each piece on end.
5. Put a zip lock bag inside a tall glass and fill the bag with the cheese mixture. Close the bag and snip the corner of the bag and pipe a small amount into each noodle.
6. After piping, pour the red sauce over the whole top and push down as much as possible.
7. Top with 2 cups of mozzarella cheese. (Recipe calls for 2 cups but you could use low fat or skim to cut calories.)
8. Bake at 350 for 20 minutes and then broil until the cheese turns bubbly.

This one is off the chain!! OMG!!! (Photo is by "Mom's off her Meds again") If mom cooks like this off her meds then let's conspire to throw those meds away and invite mom OVER! 

Taco Pasta Salad

Becka Hancock Ward

Taco Pasta Salad

Ingredients:
16 oz pkg Spiral Pasta
1 lb Ground Beef
3/4 C Water
1 envelope Taco Seasoning
2 C (8 oz) Shredded Cheddar Cheese
1 large Green Pepper, chopped
1 medium Onion, chopped
1 medium Tomato, chopped
2 2.25 oz cans Sliced Black Olives
16 oz bottle of Catalina or Western Salad Dressing

Directions:

1. Cook pasta according to package directions.
2. Brown the ground beef over medium heat until cooked through; drain. Add water and taco seasoning and simmer, uncovered, for 15 minutes.
3. Rinse pasta in cold water, drain, place in a large bowl.
4. Add beef mixture, cheese, green pepper, onion, tomato and olives. Mix well.
5. Add the dressing and toss to coat well.
6. Cover and refrigerate for at least 1 hour.

Sprinkle cheese on top after serving, if desired.

Chicken Alfredo Casserole

GreenSoft

Chicken Alfredo Casserole

Ingredients:
2 dry cups pasta (shells or elbow macaroni are really good for this recipe)
1 15-16 oz jar of a GOOD Alfredo sauce 
1-2 cups cooked chicken, shredded or chunked 
1/2 cup chicken broth
5 oz shredded Parmesan cheese
2 cups shredded mozzarella cheese (one 8 oz bag)
1-1/2 tsp minced garlic
salt and pepper to taste

Directions:

1. Preheat oven to 350*.
2. Prepare pasta according to package directions. 
3. In medium bowl, combine pasta, Alfredo sauce, cooked chicken, chicken broth, shredded Parmesan cheese and mix well.
4. Grease 9x13 baking dish.
5. Pour chicken mixture into baking dish.
6. Sprinkle mozzarella cheese on top.
7. Bake uncovered for 30-35 minutes.

This is quick, easy and tasty!! Made it for our dinner last nite with some steamed broccoli and carrots and garlic toast 

Slow Cooker Pasta Fagioli

Karyn Walker-Sloan

Pasta Fagioli slow cooker crock pot version... just like Olive Garden

2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

Directions:
1 Brown beef in a skillet.
2 Drain fat from beef and add to crock pot with everything except pasta.
3 Cook on low 7-8 hours or high 4-5 hours.
4 During last 30 min on high or 1 hour on low, add pasta.

Slow Cooker Buffalo Chicken With Pasta

Tina Charlene

Slow Cooker Buffalo Chicken With Pasta

1 lb chicken breast, bite size pieces
1 (11 1/2 ounce) can reduced fat cream of chicken soup
1/2 cup hot sauce ( like for buffalo wings)
6 ounces part skim mozzarella cheese, shredded ( about 1 1/2 cups)
1/2 cup blue cheese, crumbled
1 1/2 cups fat free sour cream
3 cups penne, uncooked
Directions
Season chicken salt and pepper and put it in the crock.
Add the chicken soup and hot sauce and stir.
Cook on low 4-6 hours or high 2-3.
Stir in cheeses and sour cream and turn off the crock pot.
Boil pasta according to package instructions, drain well and add to the chicken/sauce mixture.
Stir well and serve!

Prevent Weevils in Grains and Flour

Homesteading / Survivalism

Crazy Good Casserole

My Witchy Kitchen

Crazy Good Casserole

4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt and pepper to taste

Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste.

While chicken is cooking, prepare pasta according to directions. Spray a 9×13 baking pan with non-stick cooking spray. Preheat oven to 400.

Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese – stir to mix well. Pour into prepared baking dish.
Top with crumbled bacon.
Top with remaining cup of Monterrey Jack cheese.
Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.

Blow Your Mind Tomato Basil Pasta

Christopher John Hopkins

Blow your MIND Tomato Basil Pasta! - No Straining, just Stirring

Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below)

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
Ingredients

12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese. 

Olive Garden Alfredo Sauce

Carl Barbaro

Olive Garden Alfredo Sauce

1 pkg Pasta (penne or fettuccine)
1 stick of butter
1 clove of minced garlic
1 pint of heavy cream
1 cup of fresh Parmesan cheese
2 tbsp cream cheese
1/4 tsp salt
1/2 tsp white pepper

Make Pasta to your liking.
In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes, then add in heavy cream and cream cheese and heat until bubbling, but do not boil.
Add in Parmesan Cheese and mix until the cheese melts.
Sprinkle in salt and pepper to taste (you don;t need to use all of this, do to your liking).
Mix the hot sauce into the noodles and serve. Just like Olive Garden. {copy cat} recipe found at Budget Savvy Diva