Sriracha Mac and Cheese
Submitted by Meghann (meghann1046); Adapted from here: http://whatsinlaurenstummy.blogspot.com/2012/01/baked-sriracha-mac-n-cheese.html
“I don’t have a picture but this is the best macaroni and cheese recipe I have ever made.”
8 oz. elbow macaroni or small shells
1 small onion, diced
2 garlic cloves., diced
1/4 cup all-purpose flour
1 cup milk
1 cup cream
1 tsp. dry mustard
1 tsp. ground cayenne
1/4 cup Sriracha
2 cups shredded Cheddar Jack
salt and pepper
1/2 cup Panko breadcrumbs
Cook pasta, set aside.
Sauté garlic and onion in butter until tender.
Whisk in flour, then milk, then cream.
Mix in cayenne and mustard.
Remove from heat and mix in Sriracha and cheese.
Add pasta and mix well. Salt/pepper to taste.
Pour in a greased casserole dish and top with breadcrumbs. Bake for 15 mins at 400 degrees. Broil for the last few minutes to get the breadcrumbs nice and crunchy.
Use more or less Sriracha to get it to your liking. I also added ham to DH’s serving.
Submitted by LOJ
I’m only now discovering how easy it is to whip up a yummy pasta salad.
1 pound tri-color pasta – cooked
2/3 cup Italian dressing (I’m sure Greek dressing would taste excellent too)
1 cucumber – sliced and cut into quarters
1 pint cherry tomatoes – sliced in half
1 can of pitted black olives – sliced in half
1 cup crumbled feta cheese
Cook pasta as directed, drain. Mix in Italian dressing while pasta still warm to help prevent pasta from clumping. Add rest of the ingredients, except the feta. If the pasta has cooled enough so that it won’t melt the feta, add the feta. Cover and chill 3-4 hours. Enjoy!
Chicken and Pasta with Peanut Sauce from Bailey1806
Source: Better Homes and Gardens Bridal Edition Cookbook.
They suggest turkey but I have always just used chicken in this recipe.
This recipe is not too difficult but it took me a couple tries to get the timing down of cooking the chicken, pasta, and sauce all at the same time. Also, DH likes the peanut sauce so much I’ve started doubling it. And I let him put the red pepper flakes on his plate afterward since they’re too spicy for me.
6oz. fettuccine or linguine
2 cups fresh pea pods, tips trimmed
1 cup cooked chicken strips
1 8-oz. can pineapple chunks, drained
1/4 cup chicken broth (reduced sodium)
2 tablespoons of creamy peanut butter
1 tablespoon reduced-sodium soy sauce
1 tablespoon lime juice (or lemon in a pinch)
1/4 teaspoon crushed red pepper
1 clove garlic, minced
Make sure your chicken strips are cooked before you start:
1. Cook pasta
2. Meanwhile, halve the fresh pea pods diagonally. Place pea pods and cooked chicken in a colander. When pasta is finished, pour hot water from pasta over pea pods and chicken in colander and drain well. Return the pasta, pea pods and turkey to the hot pot. Add the pineapple.
3. Meanwhile, for the sauce, stir chicken broth into peanut butter in a small saucepan. Heat and stir with a whisk until peanut butter melts. Stir in soy sauce, lime juice, red pepper and garlic and heat through.
4. Add sauce to the pasta mixture and gently stir to coat pasta with sauce.
Mexican Lasagna from ngentile
10 uncooked lasagna noodles
1 lb lean ground turkey (or ground beef)
1 medium onion, chopped
1/4 cup chopped cilantro
1 teaspoon ground red chilies
15 ounces ricotta cheese
24 oz. salsa
1 cup shredded monterey jack cheese
1 package taco seasoning (optional)
Heat oven to 375. Cook and drain noodles as directed on package. (I cheat and use the pre-cooked lasagna noodles that you don’t have to boil ahead of time.) Cook beef, onion, cilantro and red chilies in skillet over medium heat for 8-10 minutes, stirring occasionally, until beef is brown; drain. While meat is browning, you can add taco seasoning to season meat mixture if you want extra spice (optional). Place noodles to bottom of ungreased rectangular baking dish. Layer with 1 1/2 cups of beef mixture, 1 cup ricotta cheese and 1 1/4 cups of salsa. (Doesn’t have to be exact measures, just eyeball the amounts.) Repeat with remaining noodles, beef mixture, ricotta cheese and salsa. Sprinkle with monterrey jack cheese. Bake uncovered 35-40 minutes or until hot. Let stand for 10 minutes before serving.
Fettuccine all’Afredo con Prosciutto di Parma from ngentile
Source: foodnetwork.com – recipe courtesy of Rachael Ray
1 (12 ounces) package egg fettuccine
1/3 pound prosciutto di Parma
2 tablespoons butter
1 to 1 1/4 cups half-and-half
1 cup (3 healthy handfuls) grated Parmigiano-Reggiano
2 pinches ground nutmeg or about 1/4 teaspoon freshly grated nutmeg
coarse ground black pepper
a pinch of coarse salt
Bring salted water to a rolling boil for the pasta and cook to package directions for al dente pasta. Slice prosciutto ham into thin strips across. Separate ham ribbons and loosely pile them up and set aside. Preheat a large skillet over moderate heat. Drain the pasta. Add the butter to the pan and melt. Add half-and-half to the melted butter. Stirring constantly, add cheese and cook sauce 1 minute. Season with nutmeg, pepper and pinch of salt. Turn off heat under sauce and add pasta to the skillet. Toss pasta until sauce coats the noodles evenly. Add prosciutto ribbons and toss to evenly distribute them.
Macaroni and Cheese w/Butternut Squash and Broccoli from HoosierTerp
Recipe adapted from: Branny Boils Over
Photo by HoosierTerp
1.5 cups WW pasta
1 cup shredded mozzarella (I used reduced fat)
2 T cream cheese (I used reduced fat)
1 cup butternut squash puree
1 cup frozen broccoli
1 small red onion, diced
1 T smartbalance (I used smartbalance spray- 6-7 sprays)
1 t flour
3/4 cup water (or milk if you’re feeling rich!)
salt and pepper
Peel butternut squash. Roast or steam until very tender. Puree. I used a food ricer to puree it but you could use a blender, food processor, or vigorous fork-action.
Boil 1.5 cups whole wheat pasta until al dente. Reserve. Saute red onion, if using, until just tender and fragrant.
Melt 1 T smart balance, butter, or oil in a sauce pan. Stir in 1 T flour and cook 1-2 minutes. Whisk in 3/4 cup water (or milk) until a pale sauce forms. Add squash puree and stir well. Fold in shredded cheese and cream cheese and heat until melted. Stir together peas, pasta, onion, and butternut squash (salt and pepper to taste) mixture and spread into a 9×9″ baking dish. Bake at 350 for 25 minutes. Top with freshly chopped parsley.
Amount Per Serving (made with water)
Total Fat 4.0 g
Saturated Fat 1.4 g
Dietary Fiber 4.9 g
Sugars 1.0 g
Protein 13.5 g
Rigatoni with Creamy Sausage Sauce from Snowhte21
Source: Weight Watchers online
8 oz uncooked rigatoni
1/8 tsp table salt
8 oz raw turkey sausage, Italian-style, removed from casings
1 Tbsp minced garlic
2 Tbsp all-purpose flour
1 1/2 cup(s) fat-free skim milk
1 cup(s) frozen green peas, petite-variety
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, freshly ground
1/2 cup(s) roasted red peppers, water-packed, sliced
1/2 cup(s) scallion(s), sliced
3 Tbsp grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta to boiling water and cook according to package directions.
Meanwhile, in a large nonstick skillet, cook sausage stirring and breaking into chunks with a wooden spoon, until browned, about 3 minutes; remove to a bowl. Add mushrooms to skillet and sauté until browned and tender, about 3 minutes. Stir in garlic and cook 30 seconds until fragrant.
In a measuring cup, whisk together flour and milk until smooth; stir into skillet along with peas, salt and black pepper. Bring sauce to a boil; simmer until thickened and peas are tender, about 3 minutes. Stir in sausage, roasted peppers and scallions; remove from heat.
Drain pasta; return to pot. Add sausage sauce and cheese; toss to coat. Transfer to a serving bowl. Yields about 2 cups per serving.