Mediterranean Pasta Dinner

Ingredients:

• 1 pound of fusilli pasta
• 1 pound of chicken breast tenderloins
• 2 tablespoons of olive oil
• 2 teaspoons of crushed garlic (2 cloves)
• 1 small can of sliced black olives
• ¼ cup of capers
• ¼ cup of sun dried tomatoes1 can of artichoke hearts in water, drained
• ½ cup of white wine
• ¼ cup of fresh basil, chopped
• ½ cup of grated Parmesan cheese

Preparation:
Cook the pasta in boiling water according to package directions.
Heat the olive oil in a pan and add the garlic. Cook until the garlic begins to brown.
Cook the chicken in the olive oil and garlic and cut into pieces.
Add the olives, capers, tomatoes, artichoke hearts, white wine, and basil.
Simmer for ten minutes. Drain the pasta.
Stir the pasta into the chicken mixture.
Sprinkle with Parmesan cheese and serve with a side salad.



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French Country Creamy Orzo and Asparagus

Ingredients:

• 1 cup of orzo
• 1 tablespoon of butter
• ½ cup of green onions
• 1 teaspoon crushed garlic (one clove crushed)
• 1 pound of chicken parmesan sausage (or other chicken sausage of your choice)
• 2 cups of chopped fresh asparagus
• 1 teaspoon of Mrs. Dash lemon pepper seasoning
• ½ cup of non fat milk
• 1 packet of McCormick Alfredo Sauce and Seasoning
• Fresh basil leaves, chopped (about ¼ cup)

Preparation:
Cook the orzo according to package directions in boiling water.
Cook the sausage and cut into slices.
Cook the asparagus and onions and garlic in the same pan until tender. Add butter if the pan is dry.
Drain the orzo.
Add the milk and seasoning packet to the orzo and stir.
Stir the sausage and vegetables into the orzo.
Top with chopped basil leaves.


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Fusilli Primavera Change it up One Pot Meal

This versatile one dish meal is filling and satisfying. The recipe can be easily changed by substituting white Alfredo sauce for the pesto sauce. You can also change the vegetables to your favorites or use another type of pasta. Add a little chopped bacon, chicken, or ham if you want to add meat to the meal.

Ingredients:

• 1 pound of fusilli or rotini pasta
• 4 green onions, chopped
• 1 teaspoon chopped garlic, or one clove of garlic, chopped
• ½ package of frozen sugar snap peas
• ½ package of broccoli florets
• 1 fresh zucchini, chopped
• ½ cup of pesto sauce from a jar or use my easy basil pesto sauce
• 1 pint of cherry tomatoes
• ½ cup of grated Parmesan cheese
• 1 tablespoon of olive oil
• 1 tablespoon of butter

Preparation:
Cook the fusilli in boiling water according to package directions.
In a pan, heat the olive oil and butter.
Cook the garlic, onions, and zucchini for about 2 minutes, just until heated through.
Cook the sugar snap peas and the broccoli florets in the microwave.
Drain the pasta.
Add the cooked vegetables, the cherry tomatoes, and the pesto to the pasta.
Toss to coat.
Sprinkle with Parmesan cheese and serve immediately.

Photo/Lilhelen on Flickr



More great recipes are at my Sacramento Easy Meals Examiner website.

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Ham Spaghetti Carbonara with Caesar Salad

Ingredients:
1 pound whole wheat spaghetti pasta
1 cup of chopped ham
6 eggs, beaten
¼ cup half and half
Grated Parmesan cheese for topping
½ teaspoon salt
¼ teaspoon pepper
1 head of Romaine lettuce
¼ cup Caesar salad dressing
¼ cup grated Parmesan cheese
Croutons

Preparation:
Cook the spaghetti in boiling water according to package directions.
In a pan, heat the oil and butter.
Whisk the eggs together with the half and half, the ham, and the salt and pepper.
Cut up the lettuce and toss with the dressing and ¼ cup Parmesan cheese.
Drain the spaghetti and return to the pot.
Pour the egg mixture over the spaghetti and toss.
As you toss the pasta, the eggs will cook. When they are done, turn it into a serving dish.
Sprinkle with some Parmesan cheese.
Add the croutons to the salad.



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Spring Vegetables and Pasta

Take advantage of the fresh asparagus in the markets right now with this pasta and vegetable dish.

Ingredients:
1 pound of whole wheat rotini pasta
½ pound of asparagus, cut into 1 inch pieces
½ cup grated carrots
½ cup zucchini, cut into strips
¼ cup chopped fresh basil
1 cup of cooked chicken (you can buy this in the deli)
1 jar of Alfredo sauce
Parmesan cheese for topping

Preparation:
Cook the pasta in boiling water according to package directions.
During the last 3 minutes of cooking, toss in the asparagus.
Drain the pasta and asparagus.
Stir in the carrots, zucchini, basil, chicken, and Alfredo sauce.
Sprinkle with Parmesan cheese.


More great recipes are at my Sacramento Easy Meals Examiner website.

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Alfredo Chicken and Vegetable Linguini

Dinner in 15 minutes? You betcha!

Ingredients:
1 pound chicken breast tenderloins
1 tablespoon of butter
1 clove of garlic, crushed
1 small bag of frozen stir-fry vegetables
1 jar of Alfredo sauce
1 pound of linguini
Grated Parmesan cheese for topping

Preparation:
Cook the linguini in boiling water according to package directions.
Melt the butter in a pan and cook the garlic in it for two minutes.
Cook the chicken in the butter and garlic until browned and cooked through.
Add the stir-fry vegetables and the Alfredo sauce.
Drain the linguini and stir into the chicken mixture.
Serve immediately with grated Parmesan cheese.

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Rigatoni with Pork and Vegetables One Pot Meal

Ingredients

• 1 pound shredded pork (Use the meat from the Roasted Pork in the Crock Pot.)
• 1 yellow onion, chopped
• 2 tablespoons olive oil
• 1 package of shredded cabbage for coleslaw or ½ head of cabbage, chopped small
• 1 grated carrot
• ¼ cup of chicken broth
• 1 package of frozen peas
• 1 pound of rigatoni
• ½ teaspoon celery seed
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon paprika
• Sour cream

Preparation
Cook the rigatoni in boiling salted water for the time specified on the package.
Brown the shredded beef in one tablespoon of oil and remove from the pan.
Cook the onion in the oil until just tender.
Add the cabbage, carrots, broth, celery seed, salt, and pepper and cook until tender.
Add the peas to the pan, and return the meat to the pan. Stir together.
Put the cooked rigatoni in the pan, add the paprika, and stir together.
Serve piping hot with a dollop of sour cream on top.


Wine Pairing
The strong flavors of this meal pair well with a California Shiraz or Barefoot Pinot Noir.

More great recipes are at my Sacramento Easy Meals Examiner website.

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Pasta Primavera with Turkey

This pasta is so quick to fix, you'll be tempted to make it every week on pasta night.

Ingredients:
2 cups of turkey, cut into chunks
2 cups chopped broccoli florets
1/2 red bell pepper chopped fine
2 carrots, grated
½ cup of mozzarella
½ cup of parmesan
¼ cup of butter
1 Tbsp of flour
Salt and pepper
1 teaspoon crushed garlic, or one crushed garlic clove
1 can of skim evaporated milk
1 pound of fusilli pasta

Preparation:
Set the table with pasta bowls.
Put water on to boil for the pasta.
Make the cheese sauce by melting the butter in a pan.
Add the flour, and stir until it is mixed.
Gradually stir in the evaporated milk until the mixture reaches the creamy consistency of a sauce.
Add the garlic.
Stir in the cheeses to the white sauce until they melt and add a dash of salt and pepper.
Put the pasta in the pot to boil.
One minute before the pasta is done, throw the broccoli and carrots in with it.
Drain the pasta and vegetables. Return them to the pasta pot.
Pour the sauce over the top of the pasta.
Add the turkey chunks and stir until the pasta is well coated and the turkey is heated through.
Serve in bowls with extra cheese to garnish the top.

Photo/Lilhelen on Flickr

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Rotini with Balsamic Chicken and Spinach

This quick one-pot meal is sure to become a family favorite.

Ingredients:
1 pound boneless, skinless chicken breast tenderloins
2 tablespoons of aged balsamic vinegar
1 tablespoon of oil
3 green onions
2 cups of fresh baby spinach leaves
1 cup of cherry tomatoes
1 pound of rotini pasta
¼ cup of feta cheese or goat cheese
Romaine lettuce chopped

Preparation:
Cook the pasta according to package directions in salted water.
While the pasta cooks, heat the oil in a skillet.
Add the chicken tenderloins and the chopped green onions.
Add the balsamic vinegar, and cook until the vinegar begins to glaze the pan, the chicken begins to brown and the onions are tender.
Add the spinach, and cook until it begins to wilt.
Add the tomatoes and warm them through, until they begin to soften.
Drain the pasta and add to the skillet.
Stir well. Garnish with the feta or other goat cheese.
Serve on a bed of crisp romaine lettuce.

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2 Important Considerations Before Getting Pasta Makers

By James Smith

2 Important Considerations Before Getting Pasta Makers



Whether you're a gourmet or just a food enthusiast, you'll probably realize a whole of a difference when meals are cooked using home made pasta as compared to those ready made pasta bought from the stores. And as more and more people are eating at home and appreciating freshly made pasta, the thought of getting a pasta maker becomes ever more important. But what should you take note of before taking out your credit card? Here are some of the questions you may want to ask yourself first :

(1) How Often Do You Prepare Pasta Meals?

For practical reasons, it's vital to assess the number of times the family enjoys this Italian dish. That means, how frequently will the chef be preparing pasta for the whole family? If it's going to be a rare dish, that is maybe less than once a month, getting an add-on to an existing appliance such as the mixer may be a much cheaper and viable solution. Such attachments cost about $20 or slightly more. Though there may be some limitations when it comes to the pasta that you can prepare from such add-ons, it's definitely the best suited option.

If you or your family likes to eat fettuccine or spaghetti ocassionally, about once or twice a month, you might want to consider manual pasta makers. They're pretty hassle free and easy to clean up. But you may need some effort to turn the hand crank which propels the feeding of the pasta dough. They're relatively inexpensive, about $50 or so and will get the job done.

For heavy users, it certainly makes sense to invest in an electric pasta maker to reduce the workload. Some of the commercialized ones can even cost more than $300!

(2) How Much Do You Intend To Spend?

Since the price difference between various ranges of pasta makers can be quite substantial, it certainly makes sense to consider your needs and decide the type you require. But there many be exceptions where although you may cook up pasta meals less than a month, you might prefer electric pasta makers for the convenience and ease even though it costs much more.

It's also important to know that what you're investing in the pasta maker is not the absolute cost for preparing pasta at home. Some companies don't include the entire set of cutters with the purchase and you'll probably need to invest more to get the pasta you need. There are additional accessories such as additional add on dies, trays and dry racks.

True, home pasta making can be costly but for the quality of the meals you get and the enjoyment you go through making the stuff, everything's worth it.



About the author

James is a freelancer. Wanna find cheap pasta makers such as KitchenAid pasta makers or Imperia pasta makers? Check out the links from http://www.FreeArticlesAndContent.com

Chicken Paprikash over Egg Noodles

Peas and Carrots




Ingredients:
1 lb of boneless, skinless, chicken breast tenderloins
1 onion, chopped
2 Tbsp real butter (not margarine)
2 Tbsp olive oil
1 Tbsp paprika
1 cup of chicken stock
1 cup of sour cream
¼ cup of chopped chives
1 bag of egg noodles
1 bag of frozen peas and carrots

Preparation:
Melt the butter and heat the oil in a skillet.
Add the onions and cook until transparent.
Add the chicken tenderloins and the paprika.
Cook until the chicken is well done.
Add the chicken stock and simmer while the noodles cook.
Cook the noodles in boiling, salted water according to package directions.
Cook the vegetables in the microwave while the noodles cook.
Drain the noodles.
Stir the sour cream into the chicken and onion mixture.
The sauce should be thick. Warm it through.
Stir the noodles into the sour cream and chicken mixture.
Sprinkle chives over the top. Serve with the vegetables on the side.

Lasagna Florentine in the Crock Pot

Caesar Salad

Ingredients:
Barilla square lasagna noodles, or lasagna noodles cut into pieces to fit crockpot
2 cooked and chopped chicken breasts
1 pkg (10 oz.) frozen spinach
1 chopped onion
1 cup grated Mozzarella
2 cans cream of chicken soup
8 oz. non fat sour cream
1 pkg Hidden Valley Ranch Mix
1/2 cup grated Parmesan
Cooking spray
1 heart of romaine, chopped
Garlic croutons
Caesar Salad Dressing homemade

Preparation:
Spray the crock pot with cooking spray.
Defrost the spinach and squeeze the liquid out using a colander.
Stir together the soup, the sour cream, the ranch mix, the onion, the spinach, and the chicken.
Lay two lasagna noodles on the bottom of the crock pot.
Spread 1/4 of the mixture over the noodles. Sprinkle with 1/4 of the Mozzarella.
Repeat steps 4 and 5 until the mixture and cheese are gone. You will have 4 layers.
Sprinkle the top with 1/2 the Parmesan cheese. Save the rest of the Parmesan to use at the dinner table.
Cover and cook on low 8 hours.

Just before dinner, toss the romaine lettuce with the croutons. Sprinkle with Parmesan. Toss with just enough Caesar dressing to coat the lettuce.

Hearty Macaroni and Cheese with Bacon

Chopped Salad



Ingredients:
1 lb elbow macaroni
½ lb cheddar cheese
½ lb cooked bacon, chopped (I buy the microwave bacon in a box)
4 green onions, chopped
1 Tbsp butter
1 Tbsp flour
1 tsp salt
½ tsp pepper
½ cup half and half
½ head of iceberg lettuce, chopped
1 cup of spinach, chopped
1 tomato, chopped
1 hard boiled egg, chopped
1 avocado, diced
1 can of black olives, sliced
Italian dressing

Preparation:
Toss the chopped lettuce and spinach with 2 Tbsp Italian dressing.
Place the lettuce in a bowl and layer the chopped ingredients on top.
Boil water and cook the macaroni according to the package directions.
While the macaroni cooks, melt the butter in a pan.
Add the flour to the melted butter, then the salt and pepper. Gradually stir in the cream until the sauce becomes thin enough to stir easily. You may need to add a touch more cream.
Stir in the cheese until melted.
Drain the macaroni. Stir the macaroni, green onions, and bacon into the cheese sauce.
Serve immediately while hot.

Beef with Mostaccioli and Veggies

Beef with Mostaccioli and Veggies
Dinner Salad


Ingredients:
1 lb beef sirloin steak cut into small pieces
1 onion
1 bell pepper
1 Chinese eggplant or zucchini
2 cloves garlic, crushed
1 Tbsp olive oil
½ lb fresh green beans or one package frozen (fresh is best!)
1 tsp red hot pepper flakes
1 lb mostaccioli pasta
Salt and pepper
2 cups red leaf and green leaf lettuce mixed
¼ cup shredded carrots
½ sliced cucumber
2 thinly sliced radishes
Parmesan cheese for the table.


Preparation:
Set the table.
Heat boiling water and cook the mostaccioli according to the package directions.
Cook the beef in olive oil until well done. Set aside.
Cook the onion, bell pepper, garlic, and eggplant or zucchini in the pan until tender.
Add the beef back to the pan.
Stir in the green beans and red pepper flakes. Cover and keep over medium low heat.
Tear the lettuce and place into bowls.
Top with the carrots, cucumber, and radishes.
Drain the mostaccioli. Stir the pasta into the pan with the beef and vegetables.
Serve with the salad and parmesan cheese.

Scallops with Vermicelli

Scallops with Vermicelli
Steamed Lemon Asparagus or Favorite Green Vegetable

Ingredients:
1 lb of scallops
2 Tbsp lemon juice
¼ cup fresh chopped basil
1 onion, chopped
1 clove of garlic, crushed
1 Tbsp olive oil
2 Tbsp butter
2 Tbsp flour
½ cup cream
½ cup mlk
1 cup shredded Italian cheese mix (Parmesan, romano, asiago.)
1 tsp Italian seasoning
1 lb vermicelli
1 bunch of fresh asparagus, ends trimmed
1 lemon

Preparation:
Heat water to boil to cook the vermicelli. Cook according to the package.
Cook the onion and garlic in the olive oil. Add the scallops and cook until opaque. Set aside.
Make the cream sauce. Melt the butter over medium heat, stir in the flour. Gradually add the cream and milk with a whisk until smooth. Add the cheese, and Italian seasoning. Stir until melted. Keep warm.
Heat a small amount of water in a frying pan. Lay the aparagus across the pan and steam until slightly tender.
Add the scallops and onions to the cheesy sauce.
Drain the vermicelli.
Serve the scallops in sauce over the vermicelli. Sprinkle the chopped, fresh basil on top.
Serve the asparagus with the zest from the lemon on top.
Serve a bowl of lemon wedges on the side.

Spaghetti Carbonara

Spaghetti Carbonara
Caesar Salad

Ingredients:

1 pound of spaghetti
1/2 pound of bacon
1 onion, chopped
6 eggs, beaten
2 tablespoons cream
Grated Parmesan cheese
4 cups of chopped romaine lettuce
Croutons
1/4 cup Caesar salad dressing

Preparation:
Place the romaine lettuce in a bowl and toss with the Caesar salad dressing.
Top with croutons and grated Parmesan cheese. Set aside until the spaghetti carbonara is done.
Cook the spaghetti according to package directions.
Cook the bacon and reserve 2 tablespoons of the grease. Chop the bacon.
Cook the onion in the bacon grease. Add the bacon back into the pan.
Add the hot spaghetti and toss to coat.
Add the eggs and cream and continue to toss until the eggs are cooked.

Mangia!

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Find more recipes and menus with the Sacramento Easy Meals Examiner.

Baked Lasagna in the Crockpot

Baked Lasagna in the Crockpot
Grilled Eggplant
Romaine Salad with Homemade Caesar Dressing

What could be better than coming home to the smell of freshly baking lasagna?

Ingredients:
Barilla square lasagna noodles
1 pound of sweet or hot Italian sausage
Cooking spray
1 jar of Italian pasta sauce
1 cup of mozzarella cheese
8 ounces of ricotta cheese
1 eggplant, sliced
1 head of romaine lettuce
¼ cup of grated parmesan cheese
Croutons

Dressing ingredients:
3 tablespoons lemon juice
¼ teaspoon freshly grated black pepper
1 tablespoon of mayonnaise
1 teaspoon Dijon style mustard
2 chopped garlic cloves
¼ cup of grated parmesan cheese
2/3 cup of oil

Preparation
In the morning:
Cook the Italian sausage and drain the fat.
Stir the pasta sauce into the sausage.
Spray the crockpot with the cooking spray.
Place 2 lasagna noodles on the bottom of the crockpot.
Spread the noodles with ¼ of the sausage mixture.
Place ¼ of the of ricotta on the sausage mixture.
Place ¼ of the shredded mozzarella on top of the ricotta.
Repeat this process until all of the sausage mixture and cheese has been used. There should be four layers.
Bake on LOW heat for 8 hours.

In the afternoon:
Chop the lettuce and place in a bowl.
Put the sliced eggplant on the indoor grill until tender.
Mix the dressing ingredients in a salad dressing mixer or blender.
Sprinkle the parmesan cheese and croutons over the top of the romaine.

Pasta Delight with Turkey Sausage or Salmon

Pasta Delight with Turkey Sausage or Salmon

Ingredients:
1 pound of ziti or penne pasta
1 zucchini, sliced
3 chopped green onions
2 cloves of garlic, crushed
1 chopped tomato
1 pound of turkey sausage, cut into slices, or leftover Cajun Style Salmon
4 medium sized fresh basil leaves, chopped (Medium sized is about the size of the palm of your hand.)
1 sprig of fresh oregano, chopped (If fresh is not available, do not substitute dried.)
1 Tbsp olive oil
Grated parmesan cheese

Preparation:
Put a pot of water on to boil for the pasta.
If you are using turkey sausage, cook the sausage in a pan. Drain the pan and set the meat aside. If you are using salmon, cut off the skin and debone it.
Put the pasta in the water to cook.
Cook the chopped vegetables and herbs in olive oil until just tender crisp. Stir frequently.
While the vegetables and pasta are cooking, set the table.
Drain the pasta with a colander. Add the pasta and the meat or salmon to the pan. Toss to stir everything together.
Sprinkle parmesan on top and serve.

Taglione

Taglione
Italian Salad with Mozzarella
Italian Style Vegetables

Ingredients:
2 lb ground beef or ground turkey
1 bell pepper, chopped
1 onion, chopped
2 cloves of garlic, crushed
2 Tbsp chili powder
1 can creamed corn
1 can chopped Italian Style tomatoes
1 lb wide egg noodles
1 cup grated Mozzarella cheese
1 heart of romaine, chopped
2 tomatoes, sliced
¼ cup fresh basil, cut into pieces
1 jar of black olives
½ a red onion, sliced into rings
½ cup of Mozarella, cut into chunks
2 tbsp olive oil
1 tsp Italian seasoning
1 pkg frozen Italian mixed vegetables

Preparation:
Bring water to a boil and cook the egg noodles.
Cook the ground meat on the stove with the bell pepper, onion, garlic, and chili powder.
Stir in the creamed corn and tomatoes.
Stir the noodles into the mixture.
Pour into a baking dish.
Top with the cheese. Bake at 350 degrees for 30 minutes or until the cheese is melted.
To prepare the salad, put the sliced tomatoes, onions, basil, and olives in a bowl.
Pour the olive oil and Italian seasoning on the vegetables. Toss to coat.
Place the chopped romaine on a plate and place the vegetable mixture on top. Refrigerate until the rest of dinner is ready.
Cook the frozen Italian mixed vegetables on the stovetop or in the microwave.
Serve the salad first, then the Taglione and vegetables.

Hearty Tuna Casserole

Hearty Tuna Casserole
Dilled Mixed Vegetables

Ingredients:
2 medium 6 ounce cans of chunk style tuna in water (Albacore tastes terrific!)
½ lb egg noodles
½ cup finely chopped celery (Use a chopper for this.)
¼ cup chopped green onions
½ cup sour cream
1 Tbsp Dijon mustard
1 can cream of celery soup
1 tsp dried basil
1 small zucchini, sliced on the diagonal
1 cup Colby Jack cheese, shredded
1 fresh tomato, sliced thin
1 package of frozen mixed vegetables
½ tsp dill

Preparation:
Put a pot of water on to boil for the egg noodles.
Spray a 9x13 baking pan with cooking spray or lightly coat with olive oil.
While the egg noodles are boiling, drain the tuna, and slice and chop the vegetables.
Drain the egg noodles and rinse them under cold running water.
Combine the noodles, tuna, the vegetables, the sour cream, mustard, soup, and basil.
Spread half the noodle mixture in the bottom the baking dish.
Layer with half the zucchini and half the cheese.
Repeat with another layer. Arrange the tomato slices around the edge of the casserole.
Bake at 350 degrees for 20 minutes or until the cheese melts.
While the casserole bakes, prepare the mixed vegetables in the microwave. Add ½ tsp of dill to the vegetables and stir before serving.