Garden Pasta Salad
January 23, 2021 at 6:01 AM | Posted in CooksRecipes, salad | Leave a commentTags: Bell Peppers, Cooking, CooksRecipes, Equal Spoonful, Fat-Free Mayonnaise, Fat-Free Milk, Food, Frozen Peas, Garden Pasta Salad, Penne Pasta, recipes, Salads, Spices, Sugar Snap Peas
I have a recipe for a Garden Pasta Salad to pass along. To make this Salad some of the ingredients you’ll be needing are Penne Pasta, Bell Peppers, Frozen Peas, Sugar Snap Peas, Fat Free Mayonnaise, Spices, Fat Free Milk, Equal Spoonful and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html
Garden Pasta Salad
Who can resist a creamy pasta and vegetable salad that has 31% less calories than the traditional recipe. Use your favorite vegetables in place of those suggested in the recipe if you like.
Recipe Ingredients:
1 pound penne or medium pasta shells, cooked, drained, cooled
1 large yellow or red bell pepper, sliced
1/2 cup fresh or thawed frozen peas, cooked
1/2 cup sliced green onions
1/2 cup blanched sugar snap peas
1/2 cup sliced carrots
1/2 cup fat-free mayonnaise
1/2 cup red wine vinegar
1/4 cup fat-free milk
1/4 cup minced fresh parsley
3 tablespoons Equal® Spoonful*
2 teaspoons drained green peppercorns, crushed (optional)
Salt and ground black pepper to taste
Cooking Directions:
1 – Combine pasta, bell pepper, peas, green onions, snap peas and carrots in salad bowl. Blend mayonnaise, vinegar, milk, parsley, Equal® and peppercorns, if desired.
2 – Stir dressing into salad mixture. Season to taste with salt and pepper. Refrigerate, covered, 2 to 3 hours to allow flavors to blend.
Makes 10 servings.
*May substitute 4 1/2 packets Equal sweetener
Nutritional Information Per Serving (1/10 of recipe): calories 196, protein 7 g, carbohydrate 40 g, fat 1 g, cholesterol 1 mg, sodium 110 mg.
https://www.cooksrecipes.com/diabetic/garden_pasta_salad_recipe.html
Healthy Penne Recipes
June 3, 2020 at 6:01 AM | Posted in Eating Well | 2 CommentsTags: baking, Cooking, EatingWell, Food, Grilling, Healthy Penne Recipes, Pasta, Penne Pasta, Pork Sausage, recipes, Ricotta Cheese, Spices, Vegetables
From the EatingWell website and Magazine its Healthy Penne Recipes. Here’s some Delicious and Healthy Penne Recipes with recipes including Slow-Cooker Pork Sausage Bolognese, Italian-Style Turkey and Penne Skillet, and Pasta with Ricotta and Summer Vegetables. So find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/
Healthy Penne Recipes
Find healthy, delicious penne recipes including cheese, chicken and vodka sauce penne. Healthier recipes, from the food and nutrition experts at EatingWell.
Slow-Cooker Pork Sausage Bolognese
Here’s the meaty, saucy pasta that we all crave. If you have any slow-cooker bolognese leftovers, freeze them and reheat on a cold night when you’re in need of a hot, comforting dish. Serve with a simple, crisp salad and crusty bread. For the prettiest appearance, sprinkle with whole fresh basil leaves instead of chopped oregano……………………………..
Italian-Style Turkey and Penne Skillet
This delicious one-skillet pasta meal-for-two is ready in just 35 minutes! Turkey–seasoned with a spicy Italian-seasoning blend–is served with tomoto sauce and wilted spinach over multi-grain pasta……………………………..
Pasta with Ricotta and Summer Vegetables
Getting in your daily servings of vegetables is easy when you feature this veggie-loaded pasta recipe. It’s full of broccoli, asparagus, and tomatoes and a creamy ricotta-tomato sauce–you’ll be amazed that it takes just 25 minutes to prepare……………………………………
* Click the link below to get all the Healthy Penne Recipes
http://www.eatingwell.com/recipes/19260/ingredients/pasta-noodle/pasta-by-shape/penne/
Wild Idea Buffalo Recipe of the Week – BISON MINESTRONE SOUP
May 27, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a commentTags: BISON MINESTRONE SOUP, carrots, Cooking, Food, Grated Parmesan Cheese, Kale, Lemon, Onion, Penne Pasta, recipes, Roasted Red Peppers, Spices, Wild Idea Buffalo Recipe of the Week, Wild Idea Ground Buffalo
This week’s Wild Idea Buffalo Recipe of the Week is a BISON MINESTRONE SOUP. Comfort Food here we come! Some of the ingredients you’ll be needing are Wild Idea Ground Buffalo, Onion, Carrots, Roasted Red Peppers, Kale, Lemon, Spices, Grated Parmesan Cheese, and Penne Pasta. This will make enough so you can freeze some also! You can find this recipe and purchase the Wild Idea Buffalo Ground Bison along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/
BISON MINESTRONE SOUP
You’re going to love, love, love this recipe! Seriously, you’ll make the recipe with the intention of freezing some for a quick and easy meal, but… you may find that it will disappear before you have 
the chance to freeze it. Approved by Dan & Gervase, men of discerning tastes!
Ingredients: (serves 8)
1 – pound Ground Buffalo Meat
1 – onion, chopped (about 3 cups)
2 – tablespoons olive oil
1 – tablespoon thyme
1 – tablespoon basil
1 – tablespoon fennel seed, crushed
1 – tablespoon oregano
2 – teaspoons salt
1 – teaspoon black pepper
3 – cups carrots, chopped
3 – cups celery chopped
3 – tablespoon garlic, chopped
1 – 32 oz. organic chicken stock
1 – 16oz. jar roasted red peppers, pureed
2 – tablespoons tomato paste
1 – 15oz. can of red kidney beans, or any beans
1 – head kale, chopped (about 3 handfuls)
Squeeze of half a lemon
Italian Parsley, chopped
Parmesan Cheese, grated
Penne pasta *optional
Preparation:
1 – In a large pot, over medium high heat add the olive oil and coarsely crumble in the ground buffalo and add the chopped onions and dry spices. Brown the meat and stir occasionally, for about 7 minutes.
2 – Add the carrots, celery and garlic and stir in to incorporate. Cook for about 5 minutes, stirring occasionally.
3 – Add the stock, pureed peppers and tomato paste, stir to incorporate and bring to a boil. Reduce the heat to medium low, cover the pot and simmer for about 10 to 15 minutes.
4 – Add the beans and the kale and stir to incorporate. Increase the heat and bring to a boil.
5 – Reduce heat to low and add the fresh lemon.
6 – To serve, place a half a cup of cooked pasta in individual bowls and ladle the soup over the pasta. Top with Italian Parsley and grated parmesan and accompany with crusty bread.
https://wildideabuffalo.com/blogs/recipes/bison-minestrone-soup
WILD IDEA PREMIUM GROUND BUFFALO 1 LB.
Wild Idea Ground Buffalo is a “must have” for countless healthy, meaty meals. We grind our finest roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and naturally low in fat and calories. Did we mention it’s delicious? Average 95% lean.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo
It’s Chili, Chowder, or Stew Saturday – Vegetable, Bean and Pasta Soup
December 1, 2018 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a commentTags: Cannellini Beans, Cooking, CooksRecipes, Fennel, Food, It's Chili Soups or Stews Saturday, Onions, Penne Pasta, recipes, Soup, Stewed Tomatoes, Zucchini
This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Vegetable, Bean and Pasta Soup. Penne Pasta along with Onions, Fennel, Stewed Tomatoes, Zucchini, Cannellini Beans, ans Spices make up this sure-fire Comfort Food Soup! It’s from one of my favorite recipe sites, CooksRecipes (https://www.cooksrecipes.com/index.html) The Cooks site is loaded with a wide assortment of recipes so check it out today! Enjoy and Eat Healthy in 2018!
Vegetable, Bean and Pasta Soup
This thick and hearty Italian-style bean soup is perfected with a sprinkling of freshly grated Parmesan cheese.
Recipe Ingredients:
4 cups vegetable or chicken broth
1 cup dry vermouth
1 large white onion, chopped
1 medium fennel bulb, trimmed, chopped
3 large garlic cloves, finely minced
1 (14.5-ounce) can Italian-style stewed tomatoes
8 ounces penne or other tubular pasta
1 medium zucchini, diced
1 large yellow crookneck squash, diced
1 (15-ounce) can cannellini (white kidney beans), rinsed and drained
4 green onions, chopped
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese for accompaniment
Cooking Directions:
1 – Bring broth and vermouth to boil in heavy large pot or Dutch oven over medium heat. Add onion, fennel and garlic. Cover and cook until just tender, about 10 minutes.
2 – Add tomatoes, pasta, zucchini and squash; cook until pasta is almost tender, about 15 minutes.
3 – Add beans and green onions. Cook until pasta and vegetables are tender and soup is thick, about 10 minutes. Season with salt and pepper. Ladle into bowls and garnish with a sprinkling of Parmesan cheese.
Makes 6 servings.
https://www.cooksrecipes.com/soup/vegetable-bean-and-pasta-soup-recipe.html
Banquet Homestyle Bakes – Pasta and Meatballs in Marinara Sauce w/ Baked French Bread
June 3, 2017 at 4:56 PM | Posted in Banquet Homestyle Bake | Leave a commentTags: Baking, Banquet Home-style Bakes Pasta & Meatballs in Marinara Sauce, Cooking, Dinner, Food, Marinara Sauce, Meatballs, Mushrooms, Penne Pasta, recipes, Sargento Shredded Mozzarella Cheese
Today’s Menu: Banquet Homestyle Bakes – Pasta and Meatballs in Marinara Sauce w/ Baked French Bread
For Breakfast I prepared a packet of Quaker Oats Butter Instant Grits along with a al fresco Apple Maple Chicken 
Sausage Breakfast Pattie and toasted a slice of Healthy Life Whole Grain Bread (lightly buttered with I Can’t Believe It’s Not Butter). Also, as always, my morning cup of Bigelow Decaf Green Tea. Outside another nice day, 86 degrees, mostly sunny, but a bit more humid. A high school friend that I’m still in contact with came over and helped me change the batteries in my Hoveround. Afterwards we went over to a new Wings and Rings that opened up for a late lunch. First time I had a Chicken Wing from Wings and Rings in 10 years or more, they were good! Back home did some cleaning outside got the leaf blower out and cleaned the deck and driveway areas. For Dinner tonight tried a new dish, I prepared a Banquet Homestyle Bakes – Pasta and Meatballs in Marinara Sauce w/ Baked French Bread.
I love these Banquet Homestyle Bakes and for Dinner tonight I’m trying the Banquet Homestyle Bakes – Pasta and Meatballs in Marinara Sauce. I’ve tried a couple of the Banquet Homestyle Bakes and both are family favorites, and now we have a third favorite, Pasta and Meatballs in Marinara Sauce. As it says, it’s a Complete Meal Kit. I added 1 1/4 cups of Water, a little Sea Salt for taste, 1 small can of Pennsylvania Dutchman Mushrooms Stems and Pieces (drained), Kraft Reduced Fat Grated Parmesan Cheese, and Sargento Shredded Mozzarella. To prepare it is very easy.
Ready for the oven…
To prepare it you can bake it in the oven or cook it in a skillet on the stove top. I’m baking mine. Start by preheating the oven to 425 degrees F. Stir together both cans of sauce, Mushrooms, and 1 1/4 cups water in 8″ x 8″ baking dish. Stir in the pasta until well coated. Cover with foil and bake for 50 minutes, until pasta is tender. Before you cover it with foil I always lightly spray the underside of the foil with Pam Cooking Spray, that way the Sauce won’t stick to it. When done carefully uncover. Let stand 5 minutes; sauce will thicken. When ready top it with the Grated Parm and Shredded Mozzarella and serve!
….and done!
Came out hot and delicious. Again nothing fancy, just a good and hearty Dinner. The Pasta and Meatballs are delicious and the added Mushrooms and Mozzarella top it off just right. As always the sauce is so good, I think the Banquet sauces that come in their Dinners is some of the best. I also baked a loaf of Pillsbury French Bread. For Dessert later a Dole No sugar Added Diced Peaches Cup.
Banquet Home-style Bakes Pasta & Meatballs in Marinara Sauce
For Over 50 Years Banquet has been bringing American families a variety of good hearty food. And all Homestyle Bakes meals come complete with everything you need. So you can spend less time thinking about your meal and more time enjoying it.
ConAgra FoodsFood you love
* Contains five (5) 1-cup servings BANQUET Homestyle Bakes Pasta & Meatballs in Marinara Sauce
* Marinara Sauce flavored with Meatballs Made with Pork, Chicken, and Beef & Penne Pasta
* Complete meal kit – just add water
* 0 grams trans fat per serving
* Perfect to serve for dinner tonight
* Inspected for wholesomeness by U.S. Department of Agriculture
Directions:
Instructions: Inside This Box:2 cans Marinara Sauce flavored with Meatballs1 pouch Penne PastaAll You Need to Add:1 cups water.Oven preparation1 Preheat oven to 425 F. Stir together both cans of sauce and 1 cups water in 8 x 8 baking dish.2 Stir in pasta until well coated.3 Cover with foil. Bake 45-50 minutes, or until pasta is tender.4 Carefully Uncover. Stir until well blended. Let stand 5 minutes; sauce will thicken. Inside This Box:2 cans Marinara Sauce flavored with Meatballs pouch Penne Pasta All You Need to Add:1 cups water.Stove Top preparation1 Stir together both cans of sauce and 1 cups water in 10-inch skillet.2 Stir in pasta until well coated. Heat to boiling.3 Reduce heat. Cover and simmer about 25 minutes, or until pasta is tender, stirring occasionally.4 Stir until well blended. Let stand 5 minutes; sauce will thicken.
Nutrition Facts
Serving Size Package (207g) Makes 1 Cup Prepared
Servings Per Container5.0
Amount Per Serving
Calories290 Calories
Calories From Fat70 Calories
% Daily Value
Total Fat8.0 g12.0
Saturated Fat4.50 g23%
Trans Fat0 g
Cholesterol15 mg5%
Sodium940 mg39%
Total Carbohydrate43.0 g14.0
Dietary Fiber5 g20%
Sugars7 g
Protein11.0 g
Turkey Sausage Baked Penne
April 22, 2014 at 5:28 PM | Posted in Jennie-O Turkey Products, Ronzoni Healthy Harvest Pasta | 3 CommentsTags: Baking, Cooking, Dinner, Food, Herbs, jennie o turkey, Jennie O Turkey Breakfast Sausage, Penne Pasta, Ricotta Cheese, Ronzoni Healthy Harvest Pasta, Sargento Reduced Fat Shredded Cheese, Seasoning, Turkey Sausage Baked Penne
Today’s Menu: Turkey Sausage Baked Penne
Windy with showers on and off all day. I heard on the news last night, Wednesday or Thursday morning it’s going to go back down to 36 degrees, Enough all ready! Went to Walmart, needed a new water hose and picked up a couple of other items while there. Tried a new recipe tonight for dinner, Turkey Sausage Baked Penne. “It’s a keeper recipe”
Came across a similar recipe in a Pillsbury Magazine but it was about 590 calories and 57 carbs. So I lightened up a bit by using healthier ingredients. I needed; 1/2 Box of Ronzoni Healthy Harvest Penne Pasta, 1/2 lb. Jennie – O Breakfast Sausage (my favorite sausage for Breakfast), 1/2 cup Part – Skim Ricotta Cheese, 1 Garlic Clove (Minced), 1/2 teaspoon dried Basil Leaves, 1/4 teaspoon Crushed Red Pepper Flakes, Sea Salt and Pepper to taste, 2 cups Ragu Chunky Mushroom Pasta Sauce, and Sargento Reduced Fat Shredded Mozzarella.
To prepare it, Preheat the oven to 350 degrees. Spray a glass baking dish with Pam Spray, size of dish will vary according to how much you prepare. Start by cooking the Pasta as directed on package, use the minimum cooking time as Pasta will continue to cook when baking. Heat up your favorite skillet over medium heat. Add the Jennie – O Sausage and cook till no longer pink, drain. Then in a large bowl, stir together Sausage, Ricotta, Garlic, Seasoning, and 1 cup of the Ragu Pasta Sauce. Add the cooked Pasta, gently toss. Spoon the mixture into the baking dish. Top with the other cup of Ragu Pasta Sauce and top with the Mozzarella Cheese. Then just bake, uncovered, for 30-40 minutes or until it’s thoroughly cooked through and Cheese is melted.
This came out delicious! And why not, Pasta, Turkey Sausage, Spices, and Cheese! Fantastic flavor and leftovers for lunch tomorrow. You can double the ingredient amounts to make a larger serving, I cut everything in half when I prepared it tonight. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.
Turkey Sausage Baked Penne
Ingredients:
1/2 Box of Ronzoni Healthy Harvest Penne Pasta
1/2 lb. Jennie – O Breakfast Sausage
1/2 cup Part – Skim Ricotta Cheese
1 Garlic Clove (Minced)
1/2 teaspoon dried Basil Leaves
1/4 teaspoon Crushed Red Pepper Flakes
Sea Salt and Pepper to taste
2 cups Ragu Chunky Mushroom Pasta Sauce
Sargento Reduced Fat Shredded Mozzarella.
Directions:
1 – To prepare it, Preheat the oven to 350 degrees. Spray a glass baking dish with Pam Spray, size of dish will vary according to how much you prepare. Start by cooking the Pasta as directed on package, use the minimum cooking time as Pasta will continue to cook when baking.
2 – Heat up your favorite skillet over medium heat. Add the Jennie – O Sausage and cook till no longer pink, drain.
3 – Then in a large bowl, stir together Sausage, Ricotta, Garlic, Seasoning, and 1 cup of the Ragu Pasta Sauce. Add the cooked Pasta, gently toss. Spoon the mixture into the baking dish. Top with the other cup of Ragu Pasta Sauce and top with the Mozzarella Cheese.
4 – Then just bake, uncovered, for 30-40 minutes or until it’s thoroughly cooked through and Cheese is melted.
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