Angel Hair Pasta Salad

Name: Angel Hair Pasta Salad
Prep time: 2 h 30 min
Cook time: 10 min
Total time: 2 h 40 min
Yield: 10
Cuisine: Italian, American
Ingredients: Angel Hair Pasta Salad; 1 lb angel hair pasta; 1 tablespoon Lawry's Seasoned Salt; 1 tablespoon Accent seasoning; 4 tablespoons salad oil; 1 1/2 teaspoons lemon juice; 1 cup mayonnaise; 1 cup chopped green bell pepper; 1/2 cup chopped white onion; 1 cup chopped celery; 1/4 cup diced pimento (2 ounce jar); 3/4 cup sliced black olives; black pepper

March 26, 2020 BeckieLeave a comment

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Angel Hair Pasta Salad

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Prep Time: 2 hours, 30 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 40 minutes

Category: Pasta, Salads

Cuisine: Italian, American

Servings: 10

Angel Hair Pasta Salad

1 lb angel hair pasta
1 tablespoon Lawry's Seasoned Salt
1 tablespoon Accent seasoning
4 tablespoons salad oil
1 1/2 teaspoons lemon juice
1 cup mayonnaise
1 cup chopped green bell pepper
1/2 cup chopped white onion
1 cup chopped celery
1/4 cup diced pimento (2 ounce jar)
3/4 cup sliced black olives
black pepper

Chop/dice all vegetables and place in large bowl.

Mix remaining ingredients for the dressing in with the vegetables.

Boil angel hair pasta and drain very well.

Mix pasta in with vegetables and dressing.

Refrigerate for at least 2 hours prior to serving.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 10
Calories		400.8 kcal
% Daily Value*
Total Fat 25.26 g		38.9%
	Saturated Fat 3.38 g	16.9%
	Trans Fat 0.02 g
Cholesterol 9.01 mg		3%
Sodium 289.26 mg		12.1%
Total Carbohydrate 37.11 g		12.4%
	Dietary Fiber 2.58 g	10.3%
	Sugars 2.23 g
Protein 6.43 g

Vitamin A 1.68 %		Vitamin C 20.15 %
Calcium 3.22 %		Iron 7.21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/angel-hair-pasta-salad/

Mexican Eggplant Casserole

December 26, 2019April 19, 2020 BeckieLeave a comment

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Mexican Eggplant Casserole

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Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Category: Casseroles, Eggplant, Side Dishes

Cuisine: Mexican

Servings: 8

Mexican Eggplant Casserole

2 to 3 medium eggplants
2 to 4 diced jalapeno chilies
1 bunch green onions
1 small can sliced black olives
4 cups canned or your own tomato sauce or puree canned tomatoes with Mexican flavor
1/2 tablespoon cumin
1 tablespoon dried oregano
garlic powder to taste, may saute fresh garlic cloves 2 to 3
sea salt and pepper to taste
1 cup shredded sharp cheddar or soy cheddar
olive oil

Slice eggplant into desired thickness, about a 1/2 inch.

Brush both sides of slices with olive oil put on cookie sheet and bake at 450° oven for 15 to 20 minutes.

While waiting for eggplant, combine the rest of the ingredients except the cheese and simmer for 30 minutes.

When eggplant is done layer it into a 2 quart casserole dish. Start with eggplant then sauce then cheese.

Bake at 350° for 30 minutes.

Optional: Top each serving with sour cream and cilantro. Don't forget the fresh corn or flour tortillas.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 8
Calories		206.97 kcal
% Daily Value*
Total Fat 13.41 g		20.6%
	Saturated Fat 3.94 g	19.7%
	Trans Fat 0.17 g
Cholesterol 14.41 mg		4.8%
Sodium 837.77 mg		34.9%
Total Carbohydrate 19.05 g		6.4%
	Dietary Fiber 9.47 g	37.9%
	Sugars 9.74 g
Protein 6.83 g

Vitamin A 8.84 %		Vitamin C 31.32 %
Calcium 20.71 %		Iron 16.2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/mexican-eggplant-casserole/

Source: Unknown

Enchilada Casserole (2)

October 10, 2019April 19, 2020 BeckieLeave a comment

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Enchilada Casserole (2)

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Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Category: Casseroles, Main Dishes

Cuisine: Mexican

Servings: 8

6 corn tortillas
2 10 ounce cans enchilada sauce (Note: could also use 1 can enchilada sauce and 1/2 jar salsa)
1 4 ounce can diced green chiles
1 can black beans, rinsed and drained OR 1/2 lb dried black beans, cooked
1 (6 ounce) can sliced black olives
1 8 ounce package tempeh, crumbled (carnivores can substitute browned crumbled meat)
1 yellow onion, chopped
1 red bell pepper, chopped
1 teaspoon minced garlic (or 2 cloves chopped)
1 8 ounce package shredded Cheddar cheese (Mexican cheese blends work well too)

Preheat the oven to 350°F. Lightly grease or use nonstick spray on a 9×13″ baking pan.

In a medium bowl, combine black beans, tempeh, corn, onion, pepper, and garlic. Dip three of the corn tortillas in enchilada sauce and place on the bottom of the baking pan. Spread half the bean and vegetable mixture over the tortillas.

Dip the remaining tortillas in enchilada sauce and place on top of the bean mixture. Add the remaining bean mixture on top of the tortillas. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.

Cover and bake for 30 minutes.

Remove the cover and bake for an additional 15 minutes, or until the cheese is lightly browned.

Amount Per Serving 8
Calories		326.26 kcal
% Daily Value*
Total Fat 15.69 g		24.1%
	Saturated Fat 6.56 g	32.8%
	Trans Fat 0.33 g
Cholesterol 28.92 mg		9.6%
Sodium 1097.43 mg		45.7%
Total Carbohydrate 30.54 g		10.2%
	Dietary Fiber 7.64 g	30.6%
	Sugars 6.38 g
Protein 18.22 g

Vitamin A 11.45 %		Vitamin C 31.34 %
Calcium 28.57 %		Iron 19.42 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/enchilada-casserole-2/

Mexican Five Layer Dip

September 4, 2019April 20, 2020 BeckieLeave a comment

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Mexican Five Layer Dip

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Prep Time: 2 hours, 10 minutes

Total Time: 2 hours, 10 minutes

Category: Dips and Spreads

Cuisine: Mexican

Servings: 8

Mexican Five Layer Dip

1 large avocado; mushy
3 tomatoes
2 packages taco seasoning mix
1 cup mayonnaise
1 can pitted black olives
1 package shredded cheddar cheese

Peel avocado and cut up – layer in the bottom of a 10″ pie plate or quiche pan.

Cut tomatoes and layer on top of avocado.

Mix 1 cup of mayo with the 2 taco seasoning mixes and layer on top of tomatoes.

Slice olives and layer on top of mayo mixture.

Spread cheddar cheese over the top.

Chill for 2 hours. Serve with nacho chips

Servings: 8

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 8
Calories		394.57 kcal
% Daily Value*
Total Fat 38.39 g		59.1%
	Saturated Fat 9.23 g	46.2%
	Trans Fat 0.29 g
Cholesterol 36.51 mg		12.2%
Sodium 537.52 mg		22.4%
Total Carbohydrate 7.28 g		2.4%
	Dietary Fiber 3.68 g	14.7%
	Sugars 1.51 g
Protein 7.33 g

Vitamin A 10.42 %		Vitamin C 10.94 %
Calcium 21.11 %		Iron 9.18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/mexican-five-layer-dip/

Fish Fillet Pizza Rollout

May 30, 2019April 23, 2020 BeckieLeave a comment

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Fish Fillet Pizza Rollout

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Category: Fish and Seafood

Cuisine: American

Servings: 6

1 chicken bouillon cube dissolved in 1/2 cup water
3 tablespoons olive oil
2 eggs
1/2 teaspoon salt
1 cup seasoned bread crumbs
6 flounder fillets
1/4 teaspoon black pepper
8 oz grape tomatoes, quartered
1/2 cup black olives, sliced
2 cups shredded part skim mozzarella cheese
4 tablespoons unsalted butter
1/2 cup flat leaf parsley, chopped

Heat oven to 350°.

Place broth and oil in a 13X9X2 inch baking pan.

In a shallow plate, beat eggs and salt. Place bread crumbs in another shallow plate. Dip fillets into egg mixture then into bread crumbs, coating both sides. Place in baking pan. Season with pepper.

Sprinkle the tomatoes, olives and mozzarella over the top. Dot with the butter, sprinkle with the parsley over the cheese.

Bake 20 minutes. or until fish flakes easily.

Makes 6 servings.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 6
Calories		473.95 kcal
% Daily Value*
Total Fat 30.31 g		46.6%
	Saturated Fat 13.16 g	65.8%
	Trans Fat 0.33 g
Cholesterol 180.35 mg		60.1%
Sodium 1171.05 mg		48.8%
Total Carbohydrate 16.67 g		5.6%
	Dietary Fiber 1.78 g	7.1%
	Sugars 2.59 g
Protein 33.27 g

Vitamin A 24.05 %		Vitamin C 13.25 %
Calcium 31.37 %		Iron 12.76 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/fish-fillet-pizza-rollout/

Chicken and Olive Saute

December 23, 2018May 9, 2020 BeckieLeave a comment

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Chicken and Olive Saute

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Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Category: Chicken, Main Dishes

Cuisine: American

Servings: 6

Chicken and Olive Saute

6 whole chicken breasts, boneless and skinless, cut in half
2 garlic cloves, peeled and minced
1/4 cup olive oil
mixture of flour, salt, pepper & paprika

For the Sauce:

2 tablespoons chicken pan drippings
1 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup tomato sauce
1/4 cup water
1/4 teaspoon basil, chopped
1 cup pitted black olives, halved
1 garlic clove, peeled and crushed
2 cups tomatoes, peeled and chopped
4 cups spinach, washed, stems trimmed and packed

Rub chicken pieces with flour mixture. Brown garlic in hot oil. Add chicken and brown well. When browned, remove chicken and set aside.

Prepare sauce.

Saute onion and green pepper in pan drippings, stir in tomatoes, tomato sauce, water, garlic and basil. Heat together over low heat for 10 minutes.

Add chicken pieces and cook for 30 to 35 minutes or until chicken in tender. Stir sauce occasionally. When chicken is cooked, remove from sauce and place in wide serving dish.

Add spinach to sauce and cook for about 3 or 4 minutes. With slotted spoon, lift spinach and spoon alongside chicken in serving dish. Add olives to remaining sauce and heat thoroughly. If necessary, boil sauce gently to reduce and thicken it. Spoon sauce over chicken.

Serves 6.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 1 chicken breast
Calories		456.13 kcal
% Daily Value*
Total Fat 28.25 g		43.5%
	Saturated Fat 6.37 g	31.9%
	Trans Fat 0.19 g
Cholesterol 113.55 mg		37.9%
Sodium 393.69 mg		16.4%
Total Carbohydrate 11.1 g		3.7%
	Dietary Fiber 2.84 g	11.4%
	Sugars 3.57 g
Protein 39.08 g

Vitamin A 18.76 %		Vitamin C 29.48 %
Calcium 7.78 %		Iron 17.43 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/chicken-and-olive-saute/

Shrimp Rice Salad

September 13, 2018May 18, 2020 BeckieLeave a comment

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Shrimp Rice Salad

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Prep Time: 3 hours, 10 minutes

Total Time: 3 hours, 10 minutes

Category: Salads, Seafood

Cuisine: American

Servings: 6

Shrimp Rice Salad

3 cups cold cooked rice
1 teaspoon curry powder
1 tablespoon snipped parsley
1/4 cup Italian dressing
1/2 cup sliced ripe olives
1/2 cup slivered almonds
2 cups chopped shrimp
1/4 cup Miracle Whip or mayonnaise
1 small can drained crushed pineapple
Lettuce

Toss rice, curry powder, parsley and Italian dressing in large bowl. Fold in olives, nuts, shrimp, and Miracle Whip or mayonnaise.

Refrigerate several hours. Stir in pineapple just before serving. Serve on lettuce leaf.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving
Calories		367.4 kcal
% Daily Value*
Total Fat 16.69 g		25.7%
	Saturated Fat 2.18 g	10.9%
	Trans Fat 0.0 g
Cholesterol 117.83 mg		39.3%
Sodium 505.38 mg		21.1%
Total Carbohydrate 42.1 g		14%
	Dietary Fiber 2.59 g	10.4%
	Sugars 14.67 g
Protein 13.21 g

Vitamin A 0.63 %		Vitamin C 9.51 %
Calcium 11.72 %		Iron 16.59 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/shrimp-rice-salad/

Baked Chicken Salsa

May 13, 2018November 15, 2019 BeckieLeave a comment

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Baked Chicken Salsa

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Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes

Category: Chicken, Main Dishes

Servings: 1

Baked Chicken Salsa

1 chicken breast
1/2 cup salsa
3 jalapeno peppers, sliced
6 small black olives

Cut a piece of tin foil large enough to close around the chicken breast. Place the chicken breast onto the foil and pour salsa over top of the breast Place peppers and olives on top. Wrap the foil around the chicken and fold the ends together tightly and place in an oven dish.

Bake at 400° for 60 minutes.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 1
Calories		371.24 kcal
% Daily Value*
Total Fat 18.52 g		28.5%
	Saturated Fat 4.98 g	24.9%
	Trans Fat 0.18 g
Cholesterol 111.36 mg		37.1%
Sodium 1168.5 mg		48.7%
Total Carbohydrate 12.67 g		4.2%
	Dietary Fiber 4.13 g	16.5%
	Sugars 6.85 g
Protein 38.82 g

Vitamin A 11.05 %		Vitamin C 58.28 %
Calcium 8.01 %		Iron 14.15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/baked-chicken-salsa/

As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.

Ultimate Velveeta Nachos

April 13, 2018November 18, 2019 BeckieLeave a comment

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Ultimate Velveeta Nachos

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Prep Time: 15 minutes

Total Time: 15 minutes

Category: Appetizers and Snacks

Cuisine: Mexican

Servings: 6

Ultimate Velveeta Nachos

1 lb. extra-lean ground beef
7 cups (6 oz.) tortilla chips
1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 cup shredded lettuce
1/2 cup chopped tomatoes
1/4 cup sliced black olives
1/3 cup Breakstone’s or Knudsen Sour Cream

Brown meat; drain.

Arrange chips on microwaveable platter; top evenly with Velveeta. Microwave on high 2 minutes. or until Velveeta is melted.

Top with meat and remaining ingredients.

Recipe and picture can also be seen at MyFoodandFamily.com

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 6
Calories		427.23 kcal
% Daily Value*
Total Fat 25.99 g		40%
	Saturated Fat 11.3 g	56.5%
	Trans Fat 0.63 g
Cholesterol 92.07 mg		30.7%
Sodium 425.04 mg		17.7%
Total Carbohydrate 20.97 g		7%
	Dietary Fiber 1.74 g	7%
	Sugars 1.23 g
Protein 27.69 g

Vitamin A 16.51 %		Vitamin C 2.44 %
Calcium 31.43 %		Iron 14.27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/ultimate-velveeta-nachos/

As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.

Olive and Baked Garlic Spread

December 10, 2017December 30, 2019 BeckieLeave a comment

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Olive and Baked Garlic Spread

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Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 20 minutes

Category: Dips and Spreads

Cuisine: American

Servings: 32

Olive and Baked Garlic Spread

12 cloves garlic, peeled
1 cup olive oil
1/2 cup pitted black olives
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Preheat oven to 375°F. Place garlic cloves in a heat-proof dish and pour olive oil over top. Be sure garlic is well coated with oil. Bake for 40 minutes.

Remove from the oven and set aside for 30 minutes to cool.

Remove from dish using a slotted spoon and transfer to a food processor with a metal blade.

Set oil aside. Add olives, salt and pepper, and process. While processing, gradually add the olive oil which was in the dish with the garlic. Process until smooth.

Note: Picture shows a chunkier style spread, process until desired consistency.

Transfer to an airtight container. Store in the refrigerator for up to 5 days.

Makes 2 cups. (32 tablespoon servings)

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving 32
Calories		63.59 kcal
% Daily Value*
Total Fat 6.96 g		10.7%
	Saturated Fat 0.96 g	4.8%
	Trans Fat
Cholesterol		0
Sodium 22.76 mg		0.9%
Total Carbohydrate 0.51 g		0.2%
	Dietary Fiber 0.09 g	0.4%
	Sugars 0.01 g
Protein 0.09 g

Vitamin A 0.04 %		Vitamin C 0.41 %
Calcium 0.39 %		Iron 0.68 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/olive-and-baked-garlic-spread/

Source: Unknown

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