Save to BigOven Yum Print Cheesy Shrimp Pasta Rate this recipe 1 2 3 4 5 0 ratings Category: Main Dish, Slow Cooker Servings: 6 Cheesy Shrimp Pasta 1 (2 pound) block Velveeta cheese 1 (16 ounce) carton half-and-half 1 (10 ounce) can Ro-Tel tomatoes 1 small onion, chopped 4 cloves garlic, minced 1 pound
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Save to BigOven Yum Print Macaroni Salad Rate this recipe 1 2 3 4 5 0 ratings Category: Pasta, Salads, Side Dishes Servings: 8 Macaroni Salad 8 oz uncooked macaroni, elbow 1/2 cup reduced-calorie mayonnaise 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard 1/2 teaspoon garlic powder 1 cup celery, chopped 1/3 cup red
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Save to BigOven Yum Print Chicago Style Franks and Macaroni Rate this recipe 1 2 3 4 5 0 ratings Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Category: Casseroles, Main Dishes, Pasta Servings: 6 Chicago Style Franks and Macaroni 2 cups dry elbow macaroni, uncooked (2 cups = 8 oz)
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Save to BigOven Yum Print Classic Lasagna Rate this recipe 1 2 3 4 5 0 ratings Category: Lasagna, Main Dishes Cuisine: Italian Servings: 8 Classic Lasagna 1 lb ground beef 3/4 cup chopped onions 2 tablespoons salad oil or olive oil 1 (1.00 lb) can crushed tomatoes 2 (6.00 ounces) cans tomato paste 2
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Save to BigOven Yum Print Chicken and Noodle Stir-Fry Rate this recipe 1 2 3 4 5 0 ratings Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Category: Casseroles, Chicken, Main Dishes Cuisine: American Servings: 6 Chicken and Noodle Stir-Fry 3 Tyson® Boneless, Skinless Chicken Breasts 1 tablespoons plus 4 teaspoons
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Save to BigOven Yum Print Old-Fashioned Italian Meat Sauce with Pasta Rate this recipe 1 2 3 4 5 0 ratings Prep Time: 10 minutes Cook Time: 3 hours Total Time: 3 hours, 10 minutes Category: Main Dishes, Pasta, Pork Chops, Sausage Cuisine: Italian Servings: 10 Old-Fashioned Italian Meat Sauce with Pasta 2 tablespoons olive
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8 radishes, washed, sliced in thin rounds 4 scallions, sliced in thin rounds 2-3 tablespoons fresh lemon juice, more to taste 3/4 cup light mayonnaise 1 1/2 lbs frozen shrimp, defrosted, dried off on paper towel cayenne pepper, a dash 3 tablespoons fresh parsley, chopped 3/4 lb conchiglie (shells) or fusilli (screws) Set pasta water
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1 box uncooked penne 2 tablespoons olive oil 1/2 cup diced red bell pepper 1 tablespoon minced garlic 1/4 teaspoon crushed red pepper flakes — (1/4 to 1/2) 1 cup reduced-sodium — fat free chicken broth 1 pound fresh mustard greens — or collard greens, washed, trimmed and cut into large bite-sized pieces 15 ounces
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3 cups uncooked bow tie pasta 3 cups fresh broccoli florets 1 pound peeled and deveined cooked medium shrimp 2 tablespoons plus 1/2 cup reduced-fat creamy Caesar salad dressing, divided 1/3 cup grated Parmesan cheese In a large saucepan, cook pasta according to package directions, adding the broccoli during the last 4 minutes of cooking.
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Vegetables: 1 summer squash 1 zucchini 1 red bell pepper 1 green bell pepper 1 portebella mushroom 1 vidaila onion Mac and Cheese: 1 lb. penne, large elbows or shells 4 cups milk 16 ounces Extra Sharp Cheddar, grated (about 4 cups) 8 tablespoons (1 stick) butter 1 cup of Panko bread crumbs 8 tablespoons
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