Pesto Pasta Salad

 

Ingredients


  • 1 Box of Macaroni Noodles
  • 1 1/2 C Pesto
  • 3 Small Tomatoes
  • 10 Slices of Salami
  • 1/2 C Freshly Grated Parmesan
  • Salt and Pepper
  • Basil
  • Lemon (if desired)

Instructions


  1. Boil noodles according to package directions.
  2. Rinse and allow to cool.
  3. Dice tomatoes and salami.
  4. Toss all ingredients together in a larger bowl.
  5. Juice lemon on top and toss if desired.
  6. Garnish with more parmesan and basil.

Greek Pasta Salad Recipe

 

Ingredients


  • 1 pound fusilli pasta (or pasta shape of your choosing)
  • 1-2 tablespoons salt
  • ⅓ cup red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup olive oil
  • 1 tablespoon oil from sun-dried tomatoes (optional)
  • ½ red onion, finely diced
  • 1 pint cherry or grape tomatoes
  • ¾ cup kalamata olives
  • ½ large cucumber, diced
  • 2 tablespoons chopped sun-dried tomatoes packed in oil
  • 1 cup crumbled feta cheese
  • 2 tablespoons chopped fresh dill
  • pepperoncini (optional)

Instructions


  1. Bring 1 gallon of water to boil in a large pot.
  2. Make vinaigrette while water is coming to a boil. In a medium bowl combine red wine vinegar, lemon juice, garlic powder, sugar, oregano, and salt and pepper. Slowly whisk in olive oil and sun-dried tomato oil.
  3. When water comes to a boil add 1-2 tablespoons of salt and pasta. Cook until al dented. Drain, rinse in warm water, and drain again.
  4. Place pasta in a large bowl and toss with ½ of vinaigrette. Chill in refrigerator.
  5. Once pasta has chilled for about 30 minutes, add remaining ingredients EXCEPT remaining vinaigrette. Chill in refrigerator for at least 1 hour.
  6. Just before serving, add remaining dressing and toss to coat.

Chicken Fajita Wraps


Ingredients


1
can (11 oz) Green Giant™ SteamCrisp® Southwestern style corn, undrained
1
small tomato, seeded, chopped (1/3 cup)
1/2
teaspoon ground red pepper (cayenne)
1/4
teaspoon salt
2
teaspoons vegetable oil
1
lb boneless skinless chicken breasts, cut into thin strips
1 1/2
teaspoons ground cumin
1
medium onion, cut into thin wedges
1
medium green bell pepper, cut into thin strips
1
package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package
1
cup shredded Monterey Jack cheese (4 oz)
Old El Paso™ Thick 'n Chunky salsa, if desired
Sour cream, if desired

Directions

1. In medium bowl, stir together corn, tomato, red pepper and salt; set aside.
2. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with cumin. Add onion; cook 5 minutes, stirring frequently.
3. Add bell pepper; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center and bell pepper is crisp-tender.

4. To assemble each wrap, spoon 3/4 cup chicken mixture down center of warm tortilla. Top with 1/4 cup corn mixture; sprinkle with 2 tablespoons cheese. Fold 2 sides of tortilla toward center; secure with toothpick. Serve with salsa and sour cream.

Spanish Chicken and Potato Roast


Ingredients

1 1/2 pounds large Yukon gold potatoes, cut into 1 1/2-inch pieces
4 cloves garlic, smashed and coarsely chopped
2 tablespoons extra-virgin olive oil
Kosher salt
1 1/2 pounds skinless, boneless chicken thighs (5 to 6 thighs)
2 teaspoons smoked paprika
Freshly ground pepper
4 tablespoons roughly chopped fresh parsley
2 lemons (1 juiced, 1 cut into wedges)
2 large or 3 medium red onions, halved and thinly sliced
Directions


Position a rack in the upper third of the oven. Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees F. Put the potatoes, garlic, olive oil, 1 tablespoon water and 1/2 teaspoon salt in a large microwave-safe baking dish and toss to coat. Cover with plastic wrap, pierce the plastic in a few places with a knife and microwave 8 minutes to partially cook.

Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Add 2 tablespoons parsley and the lemon juice; toss to coat. Set aside.

Remove the hot baking dish from the oven; carefully add the potatoes and spread in an even layer. Scatter the onions on top. Roast until the potatoes start to brown, about 12 minutes.

Flip the potatoes and lay the chicken pieces on top, adding any accumulated juices from the bowl; return to the oven and roast until the potatoes are tender and the chicken is cooked through, about 12 more minutes. Remove from the oven and top with the remaining 2 tablespoons parsley. Serve with the lemon wedges.

Per serving: Calories 452; Fat 14 g (Saturated 3 g); Cholesterol 141 mg; Sodium 882 mg; Carbohydrate 41 g; Fiber 4 g; Protein 39 g

The Best Deviled Eggs

These really are The Best Deviled Eggs. A dash of ground red pepper (cayenne) makes them exceptionally devilish, too.


Ingredients

  • 1 doz.  hard-cooked eggs, cut lengthwise in half
  • 3 Tbsp.  BREAKSTONE'S or KNUDSEN Greek Style Sour Cream & Nonfat Yogurt
  • 3 Tbsp.  KRAFT Light Mayo Reduced Fat Mayonnaise
  • 1 Tbsp.  CLAUSSEN Sweet Pickle Relish
  • 1 Tbsp.  GREY POUPON Dijon Mustard
  • 1/8 tsp.  ground red pepper (cayenne)
Directions

MASH egg yolks in medium bowl with fork.
ADD sour cream, mayo, relish and mustard; mix well.
SPOON into centers of whites; sprinkle with pepper.

Wave Your Flag Cake



Ingredients


  • 4 cups  fresh strawberries, divided
  • 1-1/2 cups  boiling water
  • 2 pkg.  (3 oz. each) JELL-O Gelatin, any red flavor
  •  Ice cubes
  • 1 cup  cold water
  • 1 pkg.  (12 oz.) prepared pound cake, cut into 10 slices
  • 1-1/3 cups  blueberries, divided
  • 1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

Directions


SLICE 1 cup strawberries; cut remaining strawberries in half.
ADD boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 min. or until slightly thickened. Meanwhile, cover bottom of 13x9-inch dish with cake slices.
ADD sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until firm.
SPREAD COOL WHIP over dessert. Top with fruit to resemble the flag, using strawberries for the stripes and remaining blueberries for the stars.

Nectarine and Avocado Salad with Ginger-Lime Dressing

 

Ingredients


  • 1 (5-ounce) package spring mix salad greens
  • 2 nectarines, pitted and sliced
  • 1 medium avocado, pitted, peeled, and sliced
  • 1 cup wheat berries, cooked according to package instructions and cooled
  • 1/2 small red onion, thinly sliced
  • 1 (8-ounce) package marinated tofu, cubed (optional)
    • Ginger-Lime Dressing
  • 1/4 cup lime juice
  • 2 tablespoons honey
  • 2 tablespoons tamari
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons minced cilantro
  • 2 tablespoons minced fresh mint
  • 2 teaspoons lime zest
  • 2 teaspoons minced ginger
  • Salt and pepper to taste

Instructions


  1. Divide the greens into 4 large bowls. Place the nectarines, avocado, wheat berries, sliced onion, and tofu on top of the greens.
  2. Whisk together the dressing ingredients and season to taste with salt and pepper. Drizzle the dressing onto the salads and serve.
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