Bacon Ranch Pasta Salad

1. Pasta salad is a spring and summertime staple in our house. It's easy to make. There are endless varieties and it's a crowd pleaser. I first made this particular pasta salad recipe last year. It was for a summer BBQ birthday celebration. My brother was bring meat he smoked in his  new smoker and I was in charge of the sides. Of course, I waited until the last minute to figure out what I was making and ended up going into my pantry to see what I could come up with. After finding a packet of ranch dressing mix, I knew exactly what I would make. 
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3.  If you've been following this blog for a while, you know I'm all about quick and easy recipes. I can't begin to tell you how easy this is to make. My entire family raved over it and my future SIL asked for the recipe the next day. This creamy flavorful pasta is perfect for tailgates, summer BBQ's and so much more. Enjoy! 
4. 

Ingredients: 

1. 1 box Cellentani Pasta 16 oz
2. 1/2 cup sour cream 
3. 1/2 cup mayonnaise with olive oil
4. 1 package dry ranch dressing mix 1 oz
5. 1/2 cup milk
6. 1 package bacon bits, 4 oz
7. 1 cup petite tomatoes, cut in half
8. 1 can sliced black olives, drained 4.25 oz
9. salt and pepper to taste
2. 
   
   Directions: 
3. 1. Boil pasta until cooked (8-10 minutes) and drain. 
4. 2. Cool pasta off by rinsing it with cold water. 
5. 3. In a large bowl, mix together sour cream, mayonnaise, milk and ranch mix. 
6. 4. Once above ingredients are completely mixed, add in cooked pasta. mix until the pasta is covered with ranch mixture. 
7. 5. Add olives, bacon and tomatoes to the pasta mixture. Mix lightly until all ingredients are combined. 
8. 6. Chill for 1-2 hours before serving. 

*Affiliate links used*

One Pot Chicken Apple Sausage Pasta

One pot pasta dishes have been a recent favorite around here. I don't have as much time to cook with a toddler getting into everything and an infant who likes to be held a lot during dinner time. This particular dinner doesn't have much prep time, cooked in less than a half hour and was enjoyed by the entire family (including the toddler and my parents.) There wasn't any left over but if there was I'm sure it would have been just as good the next day for lunch. Enjoy! 

ONE PAN CHICKEN APPLE SAUSAGE PASTA

Adapted from Inspired by Charm 

Ingredients: 

1 tablespoon olive oil

1 package chicken apple sausage, sliced (about 1lb)

2 cloves of garlic, minced

1 apple, chopped

2 cups chicken broth

1 (14.5 oz) can of diced tomatoes 

1/2 cup heavy cream

10 ounces penne pasta 

1 cup Monterey Jack cheese, shredded

sliced green onions for garnish 

salt and pepper to taste

Directions: 

1. In a large skilled cook the sausage on medium high heat, until brown. 
2. Add in garlic and apples, cook for another minute.  
3. Once apples and garlic are cooked, add in chicken broth, tomatoes, cream, pasta, salt and pepper. Stir and bring to a boil. Once it's at a boil, reduce heat to medium low. Cover and simmer for about 10 minutes or until pasta is cooked. 
4. Once pasta is cooked, add the cheese. Stir to combine. 
5. Once cheese is melted remove from heat and add the green onions. 

{One Pot} Italian Sausage and Tortellini Skillet

I made this last night for the third time. It's a big hit with my family, a quick and easy weeknight meal. Perfect for back to school dinner planning. The entire meal takes 20 minutes, start to finish. Plus there are only five ingredients. It doesn't get much easier than that! The one thing I will probably do next time is lighten it a bit. I will use italian turkey sausage and whole wheat tortellini. I cut the cheeses in half, just sprinkling it lightly over the dish. 

Italian Sausage and Tortellini Skillet

Courtesy of  Yellow Bliss Road (with slight changes)

Ingredients

• 1 Tbsp olive oil
• 1 lb ground Italian Sausage
• 1 cup Mozzarella Cheese
• 1/2 cup grated Parmesan
• 240-24 oz package of fresh cheese Tortellini
• 3 cups spaghetti sauce (1-24 oz jar)
•  

Instructions

1. Heat olive oil in an oven safe skillet. Crumble in sausage and cook through, until no longer pink.
2. Stir in spaghetti sauce and tortellini.
3. Bring mixture to a boil, turn heat down to low, cover and simmer for about 8 minutes or until tortellini is tender. 
4. Remove from heat. Sprinkle mozzarella and Parmesan evenly over tortellini.
5. Place the lid back on and let the cheese melt for about 5 minutes. 
   
   

One Pot Italian Pasta

If you're looking for a quick and easy dinner recipe, look no further! 

My favorite part of this dinner is the clean up!  

Everything (except meat if you include it) is cooked in ONE POT! 

I was a little skeptical about this meal but it did not disappoint.  

My parents were in town when I made it and everyone enjoyed it.  

I now keep all these ingredients on hand for those days I forget to plan dinner or don't have lots of time.  

Italian Wonderpot

Adapted from A Tasteful Texan 

Ingredients: 

4 cups vegetable broth

2 Tbsp olive oil

12-16 oz whole wheat fettuccini,  linguini or spaghetti 

8 oz chopped frozen spinach 

1 can diced italian tomatoes (28 oz)

4 cloves of garlic (minced)

1 tbsp italian seasoning 

salt and pepper to taste 

*optional- 1 package of italian sausage*

Directions: 

Pour vegetable broth into the pot.  

Break pasta in half and add it to the pot.  

Next, add tomatoes, spinach, garlic and seasoning.  

Make sure all ingredients are under the liquid.  

Place the lid on the pot and bring the broth to a boil. 

Once the broth is at a full boil, remove the lid, bring it down to medium heat and continue to cook for an additional 15 minutes.  Stir every few minutes to prevent the pasta from sticking to the bottom.  After pasta is cooked, it's ready to serve.  You can add cheese if you wish.  We opted not to add the cheese but did all grilled italian sausage.  

Penne with Herbs, Tomatoes and Peas

Penne with Herbs, Tomatoes and Peas

Adapted from Cooking Light 

• Ingredients: 
• 8 ounces uncooked veggie penne pasta
• 1 cup frozen green peas, thawed
• 2 tablespoons extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 3 cups cherry tomatoes, halved
• 1 pkg of turkey sausage, sliced

• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons italian seasoning 
• 
  

Directions: 

1. Cook pasta according to package directions, omitting salt and fat. Add peas during last 2 minutes of cooking. Drain.

2. Heat a large nonstick skillet over medium-low heat. Add oil; swirl to coat. Add garlic and sausage; cook 4 minutes or until garlic begins to brown and sausage is heated through, stirring occasionally. Increase heat to medium-high. Add tomatoes to pan; cook 1 minute. Add pasta mixture, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally. Stir in seasoning.

Garlic Lemon Shrimp

One thing I always have in my freezer is frozen cooked shrimp.  

It's quick to thaw and can be used for lots of healthy recipes.  

Last night, the day got away from me. 

It was 5:00 by the time I looked at the clock and I didn't have anything out for dinner. 

I had already played the breakfast for dinner card this week,  I needed something different.  

So, I pulled out my shrimp and by the time it was thawed I had found a recipe. 

Dinner was ready by the time hubs was home. 

I liked it, he liked it. 

Success.  

Garlic Lemon Shrimp

Courtesy of Taste of Home

4 ServingsPrep/Total Time: 20 min.

Ingredients

• 1 pound uncooked large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 garlic cloves, sliced
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 2 tablespoons minced fresh parsley
• Hot cooked pasta or rice

Directions

• In a large skillet, saute shrimp in oil for 3 minutes. Add the
• garlic, lemon juice, cumin and salt; cook and stir until shrimp turn
• pink. Stir in parsley. Serve with pasta or rice. Yield: 4 servings.

Spaghetti with Garlic-Shrimp and Broccoli

One of the recent emails I received from Kraft Foods had a ton of healthy spring dishes.  I immediately checked out all the recipes and found a few that I intended to add to an upcoming menu.  This one was the first one I put on the list.  I try to make a fish recipe once a week, lately I've been using shrimp.  It's quick, easy and the perfect pair for pasta.  

Results: A very good recipe.  I used whole wheat pasta and lite dressing to make it healthier.  Next time I will add additional veggies (red pepper and mushrooms) and cut the broccoli a little smaller.  Enjoy! 

Spaghetti with Garlic-Shrimp and Broccoli 

Courtesy of Kraft Foods

time

prep:

20 min

total:

20 min

servings

total:

6 servings, about 1-1/4 cups each

what you need

1/2

lb.  spaghetti, uncooked

4

cups  small broccoli florets

1/2

cup  KRAFT Tuscan House Italian Dressing

1

lb.  uncooked deveined peeled large shrimp

2

cloves  garlic, minced

1/4

cup  KRAFT Grated Parmesan Cheese

make it

COOK spaghetti in large saucepan as directed on package, omitting salt and adding broccoli to the cooking water for the last 2 min.

MEANWHILE, heat dressing in large skillet on medium-high heat. Add shrimp and garlic; cook and stir 3 to 4 min. or until shrimp turn pink.

DRAIN spaghetti mixture; return to pan. Add shrimp mixture and cheese; mix lightly.

Shrimp Pasta with Tomatoes, Lemon and Spinach

When making my meal plan, I always include one night of pasta.  

Finding pasta recipes without dairy has been difficult.  

Anytime I come across a pasta dish without dairy, I usually add it to the menu.  

Especially if the picture looks as good as this one did. 

I couldn't pass it up.  

Results: Delish.  Healthy.  Quick.  Will definitely make it again. 

Shrimp Pasta with Tomatoes, Lemon and Spinach 

Courtesy of Bev Cooks 

INGREDIENTS: * 1/2 pound extra large shrimp, thawed, peeled and deveined
* 2 tsp lemon zest, divided
* 1 pinch crushed red pepper
* 1 sprig fresh thyme, leaves removed and chopped
* 1 sprig fresh oregano, leaves removed and chopped
* 2 basil leaves, torn
* 2 Tbs. extra-virgin olive oil
* 2 cloves garlic, minced
* 1 cup cherry tomatoes, halved
* 4 cups baby spinach
* 2 Tbs. lemon juice (or more!)
* 1/2 pound angel hair pasta
* coarse salt and freshly ground pepper

DIRECTIONS:

On a plate, toss the shrimp with the crushed red pepper, half the lemon zest, chopped herbs and a pinch of salt and pepper. Let it sit while you start the rest.

Heat the oil in a medium skillet over medium-high. Add the garlic and bloom 30 seconds. Add the tomatoes along the remaining lemon zest. Sprinkle with a little salt and pepper and saute for 2 minutes.

Add the shrimp in a single layer and sear on one side for 2 minutes. Flip and sear another minute, or until shrimp is cooked through. Keep tossing the tomatoes just a little bit.

In the meantime, bring a large pot of salted water to a boil and cook the angel hair until al dente, maybe 5 minutes. Drain all but about 1/2 cup of the pasta water and toss with the shrimp and tomato mixture, along with the spinach. Squeeze a lot of lemon juice right in. Season with coarse salt and pepper. Add as much pasta water as you want to create a thin, glorious sauce.

Serve it with more lemon juice, crusty bread and for heaven’s sake, fresh parmesan cheese.

Herbed Ricotta Pasta with Corn and Zucchini

This is a fabulously fresh summer pasta recipe.  I didn't think I would enjoy it as much as I did.  Next time, I may even add some squash to it.  The only recommendation I have is to sauté the zucchini before adding it to the pasta.  Enjoy!

Herbed Ricotta Pasta with Corn and Zucchini

Recipe Courtesy of Martha Stewart Living 

Ingredients

• Salt and pepper
• 3/4 pound short pasta, such as campanelle
• 1 3/4 cups corn kernels (from 2 ears)
• 1 cup ricotta
• 1/4 cup grated Parmesan, plus more for serving
• 1 cup chopped Zucchini 
• 1/2 cup fresh basil leaves, torn, plus more for serving
• 2 tablespoons chopped fresh dill

Directions

1. In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions; add corn and cook until tender, 3 minutes. Reserve 1 cup pasta water, then drain.
2. In a large bowl, whisk together 1/2 cup pasta water, ricotta, and Parmesan. Add pasta mixture, zucchini, basil, and dill and toss to combine. Add more pasta water if necessary to create a light sauce that coats pasta. Season with salt and pepper and top with more basil and Parmesan

Classic Baked Ziti

I've made many ziti recipes over the years and I have to say this is my favorite by far.  I'm pretty sure it's because of the chicken stock added to the dish.  The pasta is so moist and full of flavor.  Enjoy!

Classic Baked Ziti

Recipe Courtesy of Budget Savvy Diva

Ingredients: 

1 lb lean ground beef

1 cup onion , chopped

pinch of salt

1 teaspoon of onion powder

1 teaspoon of garlic powder

1 teaspoon of pepper

2 garlic cloves , minced

1 (32 ounce) jar meatless sauce

1 tablespoon of Olive Oil

1 teaspoon dried oregano leaves 

1 (16 ounce) package ziti pasta , cooked and drained

1 cup chicken broth

2 cups of shredded mozzarella cheese1 cup grated parmesan cheese

Directions

Preheat oven at 350

In a large skillet – heat oil and cook onions for 8 minutes than add garlic and cook for one minute. Add beef and cook till no longer pink ( drain excess fat). Stir in sauce, chicken broth, pepper, salt, onion powder, garlic powder, and oregano. Heat through.

Stir 1 cup of sauce into the “cooked” ziti pasta.

Place 1/2 of the ziti into a 13×9 baking dish.

Place 1 1/2 cup of mozzarella cheese and 1/2 cup of Parmesan cheese

Top with rest of sauce.

Top with rest of pasta.

Cover and bake for 20 minutes.

Sprinkle with mozzarella cheese and Parmesan cheese.

Cook till cheese is golden brown

Avocado Basil Pasta

I would have never thought of putting bacon and avocado in a pasta dish.  Surprisingly, it was a tasty combination.  I loved that the entire dinner took 20 minutes to make.  The only negative is that it doesn't provide leftovers because the avocados will brown.  

Avocado Basil Pasta

Adapted from Recipe.com

Ingredients:
8 ounces of pasta 
2 avocados, peeled and chopped
6 slices of crisp, cooked, drained and crumbled bacon
1/4 cup chopped fresh basil
2 tbs. lemon juice
1 tbs. olive oil
3 cloves minced garlic
salt and pepper to taste 
1/2 cup shredded parmesan cheese

Directions:
1. Cook pasta according to directions on package & drain.
2. In a large bowl combine the avocados, bacon, basil, lemon juice, olive oil, garlic, pepper, and salt. Add the hot pasta and toss to combine. Transfer to a serving bowl. Sprinkle with cheese. 


Makes 4 servings.

Pesto Shrimp Pasta

 In this last trimester, I've been trying to eat fish once a week.  Not only is it good for me, it's good for the bebe.  I chose this recipe because I love pesto and already had a jar in my fridge.  This dinner took only about 20 minutes to make and it tasted like it was from a restaurant.  It was that good. Enjoy!

This recipe was adapted from Budget Bytes, a new site I've found from Pinterest. 

Ingredients: 
2 Tbsp olive oil
2 Cloves Garlic
3/4 lb, peeled, deveined shrimp 
1 pint cherry tomatoes, halved
1 box (16 oz) whole wheat spaghetti  
1 8 oz. jar pesto
2-3 Tbsp. fresh parsley
salt and pepper to taste 


Directions:

1. Cook the pasta according to the package directions. 2.  As soon as you start the pasta water, heat a large skillet with the olive oil over medium heat. While the pan is heating, mince the garlic then add to the pan. Cook the garlic for about 1-2 minutes.

3. Turn the heat on the skillet up to medium high and add the shrimp (thawed, drained). Saute the shrimp and garlic until the shrimp are fully cooked (about 5 minutes). They will be pink and no longer transparent when fully cooked.

4.  Once the shrimp is cooked, add the tomatoes. Season the pan with salt and pepper and continue to cook until the tomatoes start to break down just slightly (about 5 min).

5. When the pasta is finished, drain it. Then, add the pesto sauce to the pan and mix until all the pasta is coated.  Last, add the pesto covered pasta to the skillet with the tomatoes, garlic and shrimp.  Stir until everything is evenly coated with pesto. Sprinkle with fresh parsley and serve!