Everyone's Favorite Pasta Salad

You will love this and everyone will love it at the Summer BBQ you take it to!

So easy to make and so good to eat!

Pasta Italian Salad

1 Package Bow-tie Pasta

1 Can Olives sliced

1 Cucumber peeled and sliced

1 package Cherry Tomatoes sliced

1/4 cup Walnuts chopped

1/2 Bottle of Italian Dressing

Instructions: 

Prepare your pasta the morning of by boiling in a saucepan of water. Boil it until it is just about tender but not all the way or over soft. Drain this very well and wash with water. Place it in a covered bowl and refrigerate for 3-5 hours to get cool. 

Prepare all of your other ingredients by slicing and dicing. About and hour before you need the salad combine all of your ingredients, pour your dressing over it all and refrigerate. 

When you need it remove the salad from the refrigerator and you are ready!

Chicken Lo Mein

This was featured on Studio 5 the other day so I thought I would try it out. (http://studio5.ksl.com/)

We Loved it!

My husband is not a Chinese food type of guy, but this recipe is definitely family friendly for anyone. I agree that most people will like it.

Also, don't forget it is super fast and easy to make!

Pineapple Chicken Lo Mein

Ingredients:

• 1 can (20 ounces) unsweetened pineapple chunks
• 1 pound boneless, skinless chicken breast, cubed
• 2 garlic cloves, minced
• 1 T minced fresh gingerroot or 1-1/2 tsp dry ground ginger
• 3 T canola oil, divided
• 2 medium carrots, julienned
• 1 medium green pepper, julienned
• 8 ounces spaghetti, cooked and drained (this can be any kind of spagetti noodles)
• 3 green onions, sliced
• 1 T cornstarch
• 1/3 cup soy sauce
• 1/3 cup of your favorite teriyaki sauce (I like Soy Vay Very Very Teriyaki)
• 1 T sesame seeds
• Cilantro, for garnish- optional

Method:

Drain pineapple, reserving 1/3 cup juice (discarding remaining juice or save for another use); set pineapple aside. In a large skillet, cook the chicken, garlic and ginger over medium heat in 2 tablespoons oil for 6 minutes or until chicken is no longer pink. Stir in the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender. Stir in spaghetti and onions.

In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Gradually add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in teriyaki sauce and sprinkle with sesame seeds & fresh cilantro.

Recipe adapted from Taste of Home 

Original Toasted Ravioli

My husband is new to ravioli and he likes it a lot now!

This recipe is good and great for an appetizer or even dinner.

ingredients:

¼ cup Finely Chopped Onion

1 clove Garlic, minced

1 Tbsp. Olive Oil or Butter

2 lbs. Ripe fresh Tomatoes, Peeled, seeded and cut up (or for fast time 1 
   bottle of Marinara Prego sauce)

1 tsp. dried Basil

½ tsp. Salt

1/8 tsp. Pepper

2 Tbsp. Tomato Paste

1 Beaten Egg

2 Tbsp. Milk

1 16-20 oz. package of frozen meat-filled ravioli, thawed

2/3 to 1 cup Seasoned Fine Dry Bread Crumbs

Cooking oil for deep-fat frying

Grate Parmesan Cheese (optional)

directions:

1. For your sauce: In a medium saucepan, cook onion and garlic in hot olive oil 

    or butter until the onion is tender. Stir in tomatoes (or Prego sauce if you 

    don’t want to spend the time cutting tomatoes), dried basil, salt, and 

    pepper. Cover; cook over medium heat for about 10 minutes or until your 

    tomatoes are soft. Stir occasionally.

2. Uncover and stir in tomato paste (not if you are using Prego Sauce). Bring 

    to a boil; reduce heat and simmer, uncovered for about 20 minutes or until 

    mixture reaches desired consistency, stirring occasionally. Cover sauce; 

    keep warm.

3. Meanwhile, in a small bowl, beat together egg and milk. Dip each ravioli in 

    egg mixture; then dip in bread crumbs to coat.

4. In a heavy 3-quart saucepan, heat 2 inches of cooking oil to 350 degree F. 

    Fry your ravioli, a few at a time, in hot oil about 2 minutes or until golden 

    brown, turning once. Drain on paper towels. Keep warm in a 300 degree F 

    oven while frying the rest.

    *Note: if you want your breaded ravioli to be healthier bake at 350 on a 

    greased cookie sheet for 25-30 minutes or until they are soft). I have tried 

    both and they both taste about the same other then the one is covered in 

    oil. 

5. To serve: Sprinkle ravioli with Parmesan Cheese if you like. Serve with 

    warm sauce for dipping. Use these as an appetizer dish or for a dinner dish.

Recipe Adapted from Midwest Living

Lasagna

Here is a great dinner idea for the night!

This lasagna tastes so good.

Before I tried this recipe for some reason I did not cottage cheese. 

I thought it didn't taste good so wouldn't eat it.

I would make lasagna without it and of course it just tasted 

like some kind of spaghetti. 

Putting cottage cheese in your lasagna is what makes your lasagna.

Try this! It is a great recipe!

ingredients
6 wide Lasagna Noodles
1 1/2 lbs. Ground Beef
1/2 Onion, chopped
2 cans of Tomato Sauce
1 garlic clove
1 1/2 tsp. Oregano
1/2 tsp. Salt
1/4 tsp. Pepper
2 cups of Cottage Cheese
2 cups Mozzarella Cheese, shredded
Parmesan Cheese

directions
Fill a large pot half full of water. Bring to a boil on high heat. Add your noodles and bring it back to a boil. Lower the heat just enough to keep it boiling. Cook for 10 minutes. Drain your noodles and set them aside in cold water. 

Brown your ground beef and onion in a large sauce pan and drain off your excess fat. Mix the tomatoes sauce in with the ground beef. Add your spices and then bring it to a boil, stirring it frequently. Simmer on low for 2-3 hours.

Spread a thin layer of meat sauce in a 9 x 13-inch baking dish that is sprayed with cooking spray. Arrange a layer of noodles over the meat sauce. Spoon 1 cup of cottage cheese over your noodles, then sprinkle with mozzarella cheese.

Repeat this ending with another layer of meat sauce. Put mozzarella cheese over the top and sprinkle with Parmesan cheese. Cover and bake for 30 minutes at 350 degrees. 

Adapted from What's For Dinner? 30 Weeks of Menus