Mom's Mac and Cheese Pasta Salad

 

Mom made this awesome salad a lot.  Somehow I lost the original recipe so I'm going on memory alone here.  

Mom's Mac and Cheese Pasta Salad

1 box elbow pasta
1 cup apple cider vinegar
1 red pepper, chopped
1 red onion, chopped
1/2 cup chopped celery
2 cups mild cheddar cheese (or American) in small cubes
1 cup Miracle Whip
1 tablespoon apple cider vinegar
1 tablespoon sugar
1 teaspoon black pepper
salt to taste

Prepare pasta according to package directions being careful not to overcook it.  Drain and rinse with cold water at least 3 times.  Pour a cup of vinegar over the pasta, toss to coat and set aside.  Let rest at least 15 minutes and then drain any remaining vinegar.

Mix the pasta, veggies and cheese together.  Prepare the dressing in a small bowl.  Combine the Miracle Whip, tablespoon of vinegar, sugar, pepper and salt.  Mix well.  Add about half to the pasta and toss.  Add more dressing as needed.  Chill two hours before serving.

Summer Pasta Salad

 

SUMMER PASTA SALAD

1 box small shells
1/2 apple cider vinegar
1 cucumber
1 small red onion
4 medium tomatoes
1 can medium black olives
Olive Garden Italian dressing

1/2 cup shredded Parmesan Cheese

Prepare shells according to package directions careful not to overcook them.  Drain and rinse two or three times with cold water.  Place in bowl and add vinegar, stir well.  Let set 15 minutes and then drain.

Quarter and slice cucumber, onion and tomatoes.  Add to pasta.  Drain can of black olives and add to pasta bowl.  Toss ingredients.  Add about a cup of dressing adjusting to what you prefer.  Chill at least two hours.  Sprinkle with Parmesan cheese before serving.

Mom's Mac and Cheese Pasta Salad

Mom made this awesome salad a lot.  Somehow I lost the original recipe so I'm going on memory alone here.  

Mom's Mac and Cheese Pasta Salad

1 box elbow pasta
1 cup apple cider vinegar
1 red pepper, chopped
1 red onion, chopped
1/2 cup chopped celery
2 cups mild cheddar cheese (or American) in small cubes
1 cup Miracle Whip
1 tablespoon apple cider vinegar
1 tablespoon sugar
1 teaspoon black pepper
salt to taste

Prepare pasta according to package directions being careful not to overcook it.  Drain and rinse with cold water at least 3 times.  Pour a cup of vinegar over the pasta, toss to coat and set aside.  Let rest at least 15 minutes and then drain any remaining vinegar.

Mix the pasta, veggies and cheese together.  Prepare the dressing in a small bowl.  Combine the Miracle Whip, tablespoon of vinegar, sugar, pepper and salt.  Mix well.  Add about half to the pasta and toss.  Add more dressing as needed.  Chill two hours before serving.

Simple Pasta Salad

SIMPLE PASTA SALAD

1 box small shells
1 cup apple cider vinegar
1 cucumber
1 small red onion
4 roma tomatoes
1 can medium black olives
Olive Garden Italian dressing

Prepare shells according to package directions careful not to overcook them.  Drain and rinse two or three times with cold water.  Place in bowl and add vinegar, stir well.  Let set 15 minutes and then drain.

Quarter and slice cucumber, onion and tomatoes.  Add to pasta.  Drain can of black olives and add to pasta bowl.  Toss ingredients.  Add about a cup of dressing adjusting to what you prefer.  Chill at least two hours.  Sprinkle with Parmesan cheese before serving.

Simple Spaghetti Sauce

I love whole wheat pasta, but there is just something about plain, old-fashioned spaghetti that, well, satisfies the soul.  In the time that it takes you to make the salad and garlic bread, this sauce will be ready to serve.  The secret?  Start with a jar of sauce rather than straight from scratch.  I love Prego, but you can use your favorite sauce.
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Simple Spaghetti Sauce
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1 pound ground chuck
1 medium onion, chopped
1/2 teaspoon black pepper
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon salt
1 teaspoon garlic powder
1 jar Prego, fresh mushroom
1/2 jar Prego, garden combination
1 can Hunts (14.5 oz) chopped tomatoes with green pepper, onion, & celery
1/2 pound fresh mushrooms, roasted (see recipe below)
1/2 cup water
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Brown ground beef with onion, salt, pepper, and garlic powder and drain.  Add all other ingredients to saucepan and stir well to combine.  Heat over medium heat until bubbly.  Reduce to a simmer until ready to serve over your favorite pasta.
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Roasted Mushrooms
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1/2 pound mushrooms (any type)
enough olive oil to drizzle over mushrooms
salt
pepper
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Pre-heat oven to 375 degrees.  Slice mushroom about a quarter of an inch thick and place in single layer on a baking sheet.  Drizzle with olive oil.  Sprinkle with salt and pepper.  Roast for about 15 to 20 minutes or until browned.

Check out more great recipes at this weeks The Grocery Cart Challenge Recipe Swap.

Guest Recipe – Susan’s Pizza Boats

I love pizza! But, the crust doesn't really like me sometimes even if you overlook the calories. I've made pizza casseroles and pizza soups - each containing all my favorite pizza toppings, but just lacking a little something. When Susan sent me her latest recipe creation, I finally figured out what mine were missing. It's that lovely, slightly browned, gooey cheese topping. I love that she put these mini-casseroles in little 'boats'. Here's another winner from Susan.
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Susan's Pizza Boats
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1 pound sausage
1/2 cup onion chopped
1/2 cup green pepper, chopped
50 (or several)slices of pepperoni - chopped
1 jar pizza sauce
any other pizza toppings (olives, banana peppers, etc)
2 cups mozzarella cheese - depending on how much you like on your pizza
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Pre-heat oven to 350 degrees. Brown sausage, onions, green peppers, pepperoni and whatever else you like on pizza- all this is to taste. Drain off the fat. Spray the dish with a cooking spray, cover bottom of the dish with a thin layer sauce, as you would for pizza pie, spoon on a healthy portion of the pizza topping mixture - then mozzarella cheese. I prefer a lot. Place in a 350 degree oven for about 15 minutes, until the cheese melts. I prefer my cheese to brown a little. Then serve w/extra sauce on the side.
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You can use an individual dish like I did or a pie pan.

Baked Chicken and Spaghetti

Often times I plan dinner.  Sometimes it falls into my lap – literally.  I had some leftover chicken that I was going to make into a casserole.  When I opened up the cabinet door, the box of spaghetti fell out.  It was open.  I caught the box by the closed end.  What ended up on my countertop was colorless version of ‘pick up sticks.’  As I tried to gather up the sticks, they crumbled in my hands.  In frustration, I grabbed a casserole dish and started dumping in broken spaghetti.  The result was a wonderful casserole.  Unfortunately, I am still finding broken strands on my kitchen floor!

Baked Chicken and Spaghetti

2 cups uncooked spaghetti, broken into pieces

2 cups Prego chunky garden-style pasta sauce

1 cup water

1 cup cooked chicken, cubed

1 cup shredded cheddar cheese

Pre-heat oven to 375 degrees.  Place uncooked spaghetti into casserole dish.  Add chicken and pasta sauce.  Add water and stir.  Bake at 375 degrees for 40 minutes.  Add cheese and bake another 10 minutes or until melted.

Bow-Tie Pasta & Meatballs

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We all have those days. We're too tired to cook or have run out of time. And, I don't want to measure anything! Well, here's a five ingredient dish that you can make anytime. Just base the amount of ingredients on the size of your casserole dish. I used a small casserole dish and I've listed the measurements for it to the side of the ingredient. I used canned pasta sauce and store bought frozen meatballs, but you could make a batch of your own to keep in the freezer. The uncooked pasta absorbs the water in the dish as it cooks.
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Bow-Tie Pasta & Meatballs
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Prego Pasta Sauce mushroom & onion(2 cups)
Bow-Tie Pasta-small (1 cup)
Water (3/4 cup)
Frozen Swedish Meatballs (1 dozen)
Mozzarella Cheese (1/2 cup)
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Pre-heat oven to 350 degrees. Layer uncooked pasta in bottom of casserole dish. Mix water and pasta sauce. Layer sauce on top of pasta. Top with frozen meatballs. Cover dish with foil and bake for 30-40 minutes or until bubbly. Remove foil and sprinkle cheese over meatballs. Cook another 5 minutes until cheese is melted.

Chicken Pasta Salad

Don't you love potlucks? Some of my favorite dishes come from sampling a dish at these gatherings. I was so impressed with this Chicken Pasta Salad, that I almost stalked a co-worker until she gave me her recipe. I couldn't believe how easy it was to make. You can also use canned chicken to save time. Sometimes I use French dressing instead of Honey-Mustard. You can make it healthier by using fat-free dressing and whole wheat pasta. Add your favorite veggies to make this recipe your own.
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Chicken Pasta Salad
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2 skinless chicken breasts
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt
2 cups rotini pasta
1/2 cup apple cider vinegar
1 small onion, chopped
1 can dark red kidney beans, drained & rinsed
1/2 cup almond slices
2 cups Honey-Mustard dressing (any brand)
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In medium saucepan, cover chicken breasts with water and bring to a boil. Add garlic powder, black pepper and salt. Cook 30 to 40 minutes or until chicken is tender. Drain and shred chicken. Let cool. Prepare pasta according to package directions. Drain and rinse with cold water. Then rinse again with vinegar. The vinegar will help the pasta keep its shape. Combine pasta, chicken, onion, kidney beans, almonds and Honey-Mustard dressing. Toss to coat well. Refrigerate at least 2 hours before serving.

Chicken Pizza Casserole

Love Pizza? This is a quick recipe that will give you all the flavors you love without all the guilt! Make this recipe your own by adding your favorite pizza toppings.
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Chicken Pizza Casserole
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1 cup whole wheat pasta (any style)
2 cups Prego mushroom style pasta sauce
1 cup cooked chicken breast, shredded
1 small can sliced black olives
1 small can sliced mushrooms
1/4 cup banana pepper rings
1/4 cup shredded Parmesan cheese
1/2 cup shredded cheddar cheese
salt, pepper, garlic powder to taste

Pre-heat oven to 350. Cook pasta according to package directions & drain. Combine pasta, sauce, chicken, spices (if desired), olives, mushrooms, pepper rings, and Parmesan cheese. Pour into small casserole dish. Top with cheddar cheese. Bake for 30-40 minutes at 350 degrees or until bubbly.


Want more recipes? Check out the Linky's at The Grocery Cart Challenge recipe swap.

Guest Recipe - Susan's Lasagna

Here's another great recipe from my friend, Susan. This lasagna is wonderful. I had no idea it was such a simple recipe! Your family will think you slaved for hours over this dish.
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Susan's Lasagna . 1 to 1.5 lb ground beef - browned and drained 1 large jar of PREGO Spaghetti sauce (which ever variety you like) 1 lb of cottage cheese (usually I use large curd- I think) 1 package of lasagna noodles (I get the oven ready ones at Wal-Mart - but you can get the regular ones, boil and drain them- then put a little oil on them so they do not stick) 1 large bag of shredded mozzarella cheese, I put lots of cheese in mine. . Mix the ground beef and spaghetti sauce together. I rinse the jar with about a cup of water and add to the spaghetti sauce. If I am using the oven ready I add a little more water. Use a 9 x 13 casserole dish. I put sauce in the bottom of the pan, then layer noodles, sauce, cottage cheese, and then mozzarella. I usually get about 3 layers. End with sauce and cheese. Bake at 325 about 30 minutes -- or until bubbly. This freezes well.