INGREDIENTS:
•
3 cups uncooked elbow
macaroni
•
1 pound ground beef
•
1 medium onion, chopped
•
2 cans (14 1/2 ounces
each) diced tomatoes,
undrained
•
Salt and pepper to taste
DIRECTIONS:
Cook macaroni according to package
directions.
Meanwhile, in a large skillet, cook beef and
onion over medium heat until meat is
no longer pink;
drain.
Stir
in tomatoes.
Cook, uncovered, for 12 to 15 minutes or
until heated through.
Season with salt and pepper.
Serves 4 to 6.
Asparagus Ham Dinner
INGREDIENTS:
•
2 cups uncooked spiral
pasta
•
3/4 pound fresh
asparagus, cut into 1 inch pieces
•
1 medium sweet yellow
pepper, julienned
•
1 tablespoon olive oil
•
3 cups diced fresh
tomatoes (about 6 medium)
•
6 ounces
fully cooked ham,
cubed
•
1/4 cup minced fresh
parsley
•
1/2 teaspoon salt
•
1/2 teaspoon dried
oregano
•
1/2 teaspoon dried basil
•
1/8 to 1/4 teaspoon
cayenne pepper
•
1/4 cup shredded
Parmesan cheese
DIRECTIONS:
Cook pasta according to package directions.
Meanwhile, in a nonstick skillet, saute
asparagus and yellow pepper in oil until
tender.
Add tomatoes and ham; heat through.
Drain pasta; add to the vegetable mixture.
Stir in seasonings.
Sprinkle with cheese.
Serves 6
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Chicken and Bow Ties
INGREDIENTS:
•
1 package (16 ounces)
bow tie pasta
•
2 pounds boneless
skinless chicken breasts, cut into strips
•
1 cup chopped sweet red
pepper
•
1/4 cup butter, cubed
•
2 cans (10 3/4 ounces
each) condensed cream of chicken soup,
undiluted
• 2 cups frozen peas
•
1 1/2 cups milk
•
1 teaspoon garlic powder
•
1/2 teaspoon salt
•
1/4 teaspoon pepper
•
2/3 cup grated Parmesan
cheese
DIRECTIONS:
Cook pasta according to package directions.
IN A DUTCH OVEN
Meanwhile, in a Dutch oven, cook chicken and
red pepper in butter over medium heat
for 5 to 6 minutes or until chicken is no
longer pink.
Stir in the soup, peas, milk, garlic powder,
salt and pepper.
Bring to a boil.
Reduce heat; simmer, uncovered, for 1 to 2
minutes or until heated through.
Stir in Parmesan cheese.
Drain pasta; add to chicken mixture and toss
to coat.
Serve half of the mixture immediately.
Cool remaining mixture; transfer to a
freezer container.
Cover and freeze for up to 3 months.
MICROWAVE DIRECTIONS:
To use frozen casserole:
Thaw in the refrigerator overnight.
Transfer to an ungreased shallow 3 quart
microwave-safe dish.
Cover and microwave on high for 8 to 10
minutes or until heated through, stirring
once.
Serves
2 casseroles
(6 servings each)
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