Penne Pasta with Shrimp and Baby Spinach

Hey, today's my anniversary!  Larry and I have been married 43 years.  And it's my good friend's birthday.  Happy Birthday, Lynn!  Let's celebrate with a declicous shrimp and pasta dish.

Penne Pasta with Shrimp and Baby Spinach

1 (12 oz.) package of penne pasta (regular or whole wheat)
3 Tablespoons olive oil (I used a little less)
3 garlic cloves, minced
1 1/2 - 2 pounds pre-cooked shrimp, THAWED
1 cup frozen peas
6 oz. fresh baby spinach (or baby arugula)
8 oz. crumbled feta
salt and pepper to taste

Cook pasta.  

While pasta is cooking, heat olive oil in a large skillet over medium heat.  Add garlic and saute' until fragrant (about a minute).  Add shrimp and cook until heated through (about 2 minutes).  Add peas and cook about 1 minute longer.  Remove from heat.

Drain pasta and put back in pot and add shrimp mixture.  Add baby spinach and toss until the spinach wilts.  Add feta and toss until evenly mixed.  Salt and pepper to taste.

**You can also add some sun dried tomatoes straight from the jar!

Cheesy Nacho Chicken Rotini

I love when I find a good recipe while browsing through a magazine at the doctor's office.  This was in Better Homes and Gardens and I've seen it in other magazines as well.  It is so easy and it uses the Rotel tomatoes and Velveeta cheese I love in my Nacho Cheese Dip recipe.  I think it tasted even better the next day and I even liked it cold. 

Cheesy Nacho Chicken Rotini

4-5 boneless, skinless chicken breasts, cut into 1 inch pieces
2 cups water
3 cups rotini pasta, uncooked
1 package (16 oz.) frozen broccoli, cauliflower, carrot blend
1 can (10 oz.) Rotel diced tomatoes and green chilies, undrained\
1/2 pound Velveeta, cut into 1/2 cubes

Spray a large skillet with cooking spray.  Cook and stir chicken on medium-high until no longer pink (about 5 minutes).
Stir in water and bring to a boil.  Add pasta and stir.
Cover and simmer on medium-low heat 10 minutes or until pasta is tender.  Add remaining ingredients and stir.
Cook, covered for 5-10 minutes or until Velveeta cheese is completely melted and vegetables are crisp-tender.  Stir frequently.

Asian Pasta Salad with Chicken

Okay!  Talk about a delicious pasta salad--This is it!!  My friend, Judy, shared this recipe with me and it has become one of our favorites.  It makes a huge bowl so this is a good salad to take to any covered dish activity. 

**You have to make this salad the day before, so you need to plan ahead when you make it.

Asian Pasta Salad with Chicken

16 oz. bow tie pasta, cooked and drained
3 small cans mandarin oranges, drained 
1 (18 oz) bunch of fresh spinach
1/2 cup chopped parsley
4-5 green onions, chopped
1/2 - 1 cup honey roasted peanuts
1 can water chestnuts, drained and chopped
1 (5 oz) bag crasins
6 chicken breasts, cooked and cubed (I used my George Forman Grill)

Dressing:
1 cup vegetable oil
2/3 cup teriyaki sauce
6 tablespoons sugar
1 teaspoon salt
dash of pepper

Marinate cooked chicken and pasta in 3/4 of the dressing  (about 1 1/2 cups) over night.  Add other ingredients and remaining dressing then serve.

Cashew Chicken Pasta Salad

Now this is a delicious pasta salad.! It has chicken, cashews, grapes, apples . . . mmmmmm, my mouth is watering just thinking about it.  I got the recipe from Sister Turner who I served with at the Columbia South Carolina Temple.   Makes a lot, so great for a big crowd.

Cashew Chicken Pasta Salad

4 chicken breasts
2 packages bowtie pasta
2 cups celery, chopped
4 stalks green onion, chopped
1 (16 oz.) can crushed pineapple, undrained
1 cup mayonnaise
1 bottle cole slaw dressing (Kraft Cole Slaw Dressing or Marzetti Low Fat Cole Slaw Dressing)
2 cups red grapes
2 cups red apples, chopped
1 (10 oz.) can salted cashews

Cook pasta.  Drain, set aside, and let come to room temperature.
Cook chicken and cut into pieces.  (You can use already cooked chicken breasts from Sam's or any store.)

Combine celery, onion, pineapple, mayo, and cole slaw dressing.  Set aside

Chop apples with the skin.  Combine pasta, chicken, apples and dressing mixture.  Add whole or chopped grapes.  Mix until well blended.  Add cashews before serving.

Brandi's Orzo Salad

Here's another one of our favorite "Brandi Recipes".

Brandi's Orzo Salad

8 oz. orzo , uncooked
1 1/2 Tablespoon olive oil
1/3 cup pine nuts
small garlic clove
1/2 cup basil chopped (optional)
1/4 pound feta cheese
1 1/2 tablespoons red wine vinegar
Salt and Pepper
Cherry tomatoes and sliced black olives (however many you would like)

Cook orzo according to package.  Rinse in colander to help cool pasta.  Saute pine nuts in 1/2 Tablespoon olive oil.  Drain on paper towel.  Press garlic, mix with basil.  Whisk vinegar and oil, salt and pepper.  Stir all remaining ingredients in with cooked orzo.

Cheddar Chicken Spaghetti

Now this is a recipe my son Jonathan is going to love.  It's like the Chicken Spaghetti Casserole he loves, but without all the fuss.  Jonny, this one's for you. 

Cheddar Chicken Spaghetti

1 (8oz.) package spaghetti, broken into 3 parts
2 cups cooked chicken (I used 3 chicken breasts)
2 cups shredded cheddar cheese, divided
1 can (10 3/4 oz.) cream of chicken soup, undiluted
1 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper

Cook spaghetti according to package directions.  Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, salt and pepper.  Drain spaghetti and add to the chicken mixture.  Mix well and put in a greased 13 x 9 inch baking dish.  Sprinkle with the remaining cheese.  Bake, uncovered, at 350 degrees for about 20 minutes until heated and cheese is melted.

This was so easy to make that my 3 year old granddaughter, McKinley, helped me. Here she is wearing her chef's hat. She had to wear it while she was cooking.

Isn't she precious!

A Cini De Pepe Salad / "Frog-Eye Salad"

My son-in-law's mom gave me this recipe.  I made it when our whole family went to the beach.  It makes a lot of salad and we have a lot of family, so it was the perfect fruit salad to make.  Plus, it was delicious.  It takes time to make it, but it is worth it, especially if you have a lot of mouths to feed.  Be prepared--this salad needs to chill overnight, so plan to make this the day before you plan to serve it.

A Cini De Pepe Salad / Frog-Eye Salad

1 package A Cini De Pepe pasta (16 oz.)
1 cup sugar
2 Tablespoons flour
1/2 teaspoon salt
1 3/4 cup pineapple juice (use juice from pineapple)
3 cans (11 oz.) Mandarin oranges, drained
2 cups mini marshmallows
1 carton (9 oz.) Cool Whip
2 eggs, beaten
1 Tablespoon lemon juice
2 cans (20 oz.) pineapple tidbits, drained
1 can (20 oz.) crushed pineapple, drained

Cook acini in 3 quarts water with 1 teaspoon oil and 2 teaspoons salt.  When tender, rinse in colander and cool. (see package directions)

In a saucepan, combine sugar, flour and salt.  Add pineapple juice and beaten eggs.  Cook stirring until thickened and smooth.  Add lemon juice and cool.

Place cooked pasta in a large bowl.  Pour thickened mixture over macaroni and cool well.  Add other ingredients and blend well.  Chill over night.

If everything is chilled well before you mix it, you get a fluffier dessert and it tastes better.  It also must be allowed to chill over night to set.  If you're a coconut lover, you can add 1 cup coconut.

Macaroni Salad

I have the best macaroni salad recipe.  It makes a lot, so make sure when you make it you are having friends over to share it with.  But then again, it is so good, you may not want to share it with anyone.

Macaroni Salad

16 oz. macaroni (can use rotini or ziti)
1/2 cup milk
2 teaspoons instant beef boullion granules
2 Tablespoons hot water
1 1/2 cup mayonaise
1/2 cup sour cream
1 1/2 teaspoon salt
Several dashes black pepper
3 tomatoes, seeded and chopped
3/4 cup finely chopped red onion
2 small green peppers, chopped
1/3 cup sweet pickle
2 teaspoons dry dill weed

Cook macaroni in salted water and drain.  Toss macaroni in 1/2 cup milk and cover and chill. 

In a medium bowl, dissolve boullion in hot water.  Add mayo, sour cream, salt, pepper.  Stir into macaroni.  Add tomato, onion, green pepper, pickle, and dill weed.  Makes about 16 servings.

Tuna Pasta Salad

Everyone loves my Tuna Pasta Salad.  The secret ingredient-------Apples.  Here is how I make it:

Boil 3 cups rotini pasta (or your favorite pasta) in salted water per package directions.  Drain, rinse and set aside.

Open 3 small cans of tuna (at least one can should be white tuna, but doesn't have to be).  Drain and then put some lemon juice in each can and let it sit for a couple of minutes.  Then drain again.  Put the tuna in a bowl and mix well.  Add 1 rib of celery, chopped.  Then add 1 tablespoon sweet chopped pickle and 1 tablespoon pickle juice.  Cut a large apple (I use Fuji or Pink Lady or both!)  into small pieces and add to mixture.  Sometimes I add more apple, because that's the best part!  Then add mayonaisse or vegenaise to desired consistency (about 3 tablespoons).  Finally add the pasta and a little more mayo if needed.  Add salt and pepper to taste and mix well.  Keep in the refrigerator until ready to serve.

**This is a great dish to make during the summer when it's too hot to turn on the oven.  We serve it as a main dish with fresh raw veggies and fresh fruit.  It's delicious!

Lemon Chicken Orzo Pasta

I'm always up for trying something new.  I found a lemon chicken orzo recipe and decided to try it.  My family enjoyed it.  I think the next time I make it, I will add more chicken and more peas.  If you're up for trying something new, you're going to like this one.

Lemon Chicken Orzo Pasta

1 (16 oz.) box Orzo pasta

4  chicken breasts, cubed

1 onion, chopped

2 stalks celery, chopped

1 (8 oz.) package frozen peas, thawed slightly

Lemon Pepper seasoning

Salt to taste

Cook orzo pasta al dente, rinse in cold water and set aside.  Cook cubed chicken breast in skillet with a little olive oil over medium heat with lemon pepper seasoning until partially cooked.  Add onion and celery to chicken and continue to cook until chicken is done and juices run clear.  In large bowl, add chicken mixture to orzo pasta.  Add peas and mix thoroughly.  Add more lemon pepper seasoning and salt to taste.  Can be eaten warm or chilled. 

**It makes a lot, but the recipe said you could freeze half of it.  I'll never know because there is no chance of leftovers in my house!

Strawberry Blueberry Poppy Seed Pasta Salad

Now that is a mouthful--Strawberry Blueberry Poppy Seed Pasta Salad.  And you're going to love every mouthful when you taste this delicious fruit and pasta salad.

Strawberry Blueberry Poppy Seed Pasta Salad

1 box (1 pound) bowtie pasta
3/4 cup sugar
1 teaspoon salt
1 teaspoon dried mustard
1/3 cup apple cider vinegar
1 cup vegetable oil (I use canola oil)
1 1/2 Tablespoon onion juice or grated onion
1 1/2 teaspoons poppy seeds
Strawberries
Blueberries

Cook bowtie pasta according to directions on box.  Rinse and set aside to let cool. 

Put sugar, salt, mustard and vinegar in a small pot.  Cook over medium heat until sugar dissolves.  (It does not need to come to a boil.)  Put this mixture in a blender.  Slowly add oil and blend.  Add onion and poppy seeds and blend.  (This is the same recipe I use in my Poppyseed Salad, except for the onion.)

Put pasta in a bowl and pour 1/2 the dressing mixture in it and mix well.  Let it marinate overnight.  Add the strawberries and blueberries.  Fold into pasta.  Add the rest of the dressing.  Toss and serve.

**Doesn't this salad look beautiful in my strawberry bowl?  This would be a great salad to serve on a red, white and blue day--Memorial Day or 4th of July.

Oh, and speaking of special days. . . . . . . . . . . .
HAPPY BIRTHDAY, JONATHAN!  I love you!

Chicken Pasta Salad

Yesterday, I needed something quick and easy--I just didn't feel like doing a lot of cooking. I had a craving for something with pasta, so I decided to try this chicken pasta salad since I had all the ingredients on hand. I had been wanting to make it for several months and I'm glad I did. I really liked it! It satisfied my pasta cravings although next time ( and I will make this again) I plan to double the chicken. By the way, my sweet granddaughter, McKinley (the one who loves my grits), she loved it. As a matter of fact, she ate 3 helpings!

Chicken Pasta Salad

1 (16oz) package of Rainbow Rotini Pasta (multi-colored,veggie pasta)

2 boneless chicken breasts

1 Tablespoon olive oil

1 Tablespoon soy sauce

1 small tomato (diced)

1/4 cup bell pepper (chopped)

1 package Ranch dressing (mix as directed)

Cook pasta as directed, drain, and rinse with cold water. Dice chicken breasts and cook in olive oil and soy sauce until well done.

In a large bowl put drained kidney beans, tomatoes, bell pepper, pasta, and chicken. Toss together. Add ranch dressing to desired consistency. Mix together and chill in refrigerator.