Super Easy Pasta Salad

Ingredients:

1 package your favourite pasta (I used tri-colour pasta shapes)

1 cup of your favourite veggies (I used julienned carrots and diced green peppers)

2 tablespoons oil (I used basil olive oil)

1/2 cup - 1 cup of mayo or Ranch dressing or a mixture of both

1 tsp sugar

milk to thin

Instructions:

Cook pasta as directed. Drain and rinse with cold water. Toss with oil (this will help the dressing not to absorb into the pasta and keeps the salad creamy. Mix mayo/ranch dressing with sugar and milk (should be a pourable consistency). Pour over salad. Can be refrigerated to blend flavours before serving. 

Alfredo Sauce with a Kick

Sauce Ingredients:

3 tbsp butter or margarine

3 tbsp flour

2 cups milk

1/2 tsp garlic powder

1/2 tsp Italian Seasoning

1/2 -3/4 cup parmesan cheese

1/4-1/2 cup Red Thai Sweet and Spicy Sauce (I like the one from M&M meat shops!)

pepper, to taste

Sauce Directions:

Melt butter in a medium saucepan over low heat. Add flour and mix well. Pour in milk and whisk to combine and stir until no lumps remain. Add garlic and Italian seasoning. Cook until sauce begins to thicken. Add parmesan cheese and Red Thai Sauce and pepper to taste. Continue to cook unto heated through and sauce is as thick as desired. 

Serve over your favourite noodles (cheese ravioli is especially yummy!) and add chopped cooked chicken if you want-it's a perfect way to use up leftovers!

Florentine Spaghetti Bake

• 8 ounces uncooked spaghetti
• 1 lb bulk Italian sausage
• 1 cup chopped onion
• 1 garlic clove, minced
• 1 jar (26 ounces) spaghetti sauce
• 1 can mushroom stems and pieces, drained
• 1 egg, lightly beaten
• 2 cups small curd cottage cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 2 cups shredded mozzarella cheese

Cook pasta according to package directions. In a large skillet, cook the sausage, onion and garlic over medium heat until sausage is no longer pink; drain. Stir in spaghetti sauce ad mushrooms. Bring to a boil. Reduce heat; cover and cook for 15 minutes. Drain the pasta.

In a bowl, combine the egg, cottage cheese, spinach, Parmesan cheese, salt and pepper. Spread 1 cup sausage mixture in a greased 13-in. x 9-in. x 2-in. baking dish.

Top with spaghetti and remaining sausage mixture. Layer with spinach mixture and mozzarella cheese.

Cover and bake at 375 F for 45 minutes. Uncover; bake 15 minutes longer or until lightly browned and heated through. Let stand for 15 minutes before cutting. Yield: 9 servings

Fettucine Alfredo

A simple, yet delicous meal. And calorie free, of course!

• 8 ounces of fettucine
• 2 tbsp butter
• 1 cup whipping cream
• 1/2 tsp salt
• 1/8 tsp freshly ground pepper
• 1/2 cup freshly grated parmesan cheese

Cook pasta. Meanwhile, melt butter in a large saucepan. Add cream, salt and pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 3-5 minutes or until mixture begins to thicken. Remove from heat and stir in 1/2 cup grated parmesan cheese. Drain pasta. Add pasta to hot sauce. Toss to combine.

*Add chicken, shrimp, ham or whatever your family loves with their pasta.