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Italian Pasta Salad

7/27/2009

Servings: 8-10

You will need:
13.5 – 14 oz. pre-cooked whole wheat pasta (drained & rinsed)
3-4 Tbsp. EVOO
1 cup Italian Seasons Dressing (mixed according to packet)
1/4 cup chopped red bell pepper
1/4 cup chopped Vidalia onion
1/4 cup chopped celery
1/4 cup chopped olives (pitted, either black or Calamata)
1/4 tsp. black pepper
1/4 cup grated Romano cheese

In a large bowl, mix EVOO thoroughly in pasta, cover and set in fridge, until completely cooled.

Stir all ingredients together, serve and enjoy!

Note: This pasta salad is best if chilled overnight in fridge before serving.

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“Chocolaty” Chip Muffins

7/24/2009

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“Chocolaty” Chip Muffins are everyone’s favorite –
without all the calories and fat!
Servings: 24

You will need:
1 pkg. devils food cake mix
1 can solid pack pumpkin
3/4 cup water
2/3 cup mini chocolate chips
2 (12-ct) muffin baking pans
Cooking spray

Pre-heat oven to 350 degrees. Meanwhile, in a med-large bowl, mix together thoroughly on medium mixing speed cake mix, pumpkin and water.
Spoon the cake batter, at least two-thirds full, into the muffin cups that are already pre-sprayed with cooking spray.
Sprinkle about a 1/2 dozen (or so) mini chocolate chips on the top of each of the muffin batter. Bake about 20-22 mins., until inserted toothpick comes out clean. Place muffins on cooling rack, until completely cooled.

Please Note: Refrigerate or freeze any leftover muffins in air-tight bags/containers as this recipe does contain pumpkin – enjoy!

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Karen’s Skillet Macaroni & Cheese

7/23/2009

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I was watching Emeril Lagasse on Good Morning America one morning where he was revealing the Top 5 “Best Ever” Macaroni & Cheese recipes. Thanks to my niece, Kayla, who asked me for a new recipe idea for Macaroni & Cheese, I then became inspired to come up with an enjoyable and easy-to-make skillet macaroni and cheese recipe, so introducing…

Karen’s Skillet Macaroni & Cheese

Servings: 6

You’ll need:
2 Tbsp. olive oil
½ finely chopped medium red onion
8 oz. cubed ham (making sure to trim all visible fat)
1 (14½ -15 oz.) can diced tomatoes – drained
½ c. 1% milk or unsweetened cashew milk
16 oz. 2% low-fat Velveeta cheese (cubed)
2 Tbsp. grated Parmesan cheese
½ tsp. dry mustard
1/8 tsp. ground black pepper
1 tsp. paprika
½ c. shredded reduced-fat cheddar cheese (optional)
16 oz. pkg. (about 4 cups) cooked whole wheat elbow macaroni (set aside)

Cover bottom of a large non-stick skillet with olive oil and over medium-high heat sauté red,onions and diced tomatoes, stirring occasionally, about 3-5 minutes. Stir in ham and sauté an additional 2-3 minutes.

Add the cut up Velveeta cheese, milk, dry mustard, ground black pepper, paprika, and grated Parmesan cheese. Cook over medium heat, stirring continuously, until cheese melts and the mixture is smooth, about 3-5 minutes.

Finally, stir in the cooked macaroni into the skillet and simmer over low heat until heated. Stir continuously covering macaroni with the cheesy mixture until thoroughly well coated, about 1-2 minutes.
Remove from heat and let stand 1-2 minutes before serving.

Serve immediately, sprinkled with (optional) shredded cheddar cheese.

Karen’s Note: If you want a slightly crunchy texture, sprinkle each portion with a few toasted bread crumbs. This recipe can be either a main dish or side dish. Approximate total cooking time is 25-30 minutes.

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Italian Pasta Salad

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