Lemony Salmon Fettuccine

Posted by Amy (from pillsbury.com/recipes)

Ok, this is so good. I used fresh salmon and poached it (no canned salmon for me thank you) - and I added fresh spinach to it too while the sauce was thickening. It was really great! ---Amy

INGREDIENTS

1

(9-oz.) pkg. refrigerated spinach or plain fettuccine

1

teaspoon butter or margarine

2

garlic cloves, minced

2

cups skim milk

1

tablespoon all-purpose flour

1/4

cup fat-free cream cheese (from 8-oz. tub)

2

tablespoons grated Parmesan cheese

1

(6 1/8-oz.) can chunk-style water-packed boneless skinless salmon, drained, flaked

1/2

teaspoon grated lemon peel

Chopped fresh parsley, if desire

DIRECTIONS

1Cook fettuccine to desired doneness as directed on package.2Meanwhile, spray large nonstick skillet with nonstick cooking spray. Add butter; melt over medium-high heat. Add garlic; cook until golden brown. Add milk and flour; mix with wire whisk until smooth. Cook and stir until mixture comes to a boil and thickens slightly.3Reduce heat to medium-low. Stir in cream cheese and Parmesan cheese; cook until mixture thickens and cream cheese melts. Stir in salmon and lemon peel.4Drain fettuccine. Add to cheese mixture; toss gently until well coated. Sprinkle with parsley.
***Could also serve this over cooked cauliflower as a paleo alternative*** ---Holly

Rotini with Chicken, Asparagus & Tomatoes

posted by Nessa (from myrecipes.com)

Ingredients

• 8 ounces uncooked rotini (corkscrew pasta)
• Cooking spray
• 1 pound skinless, boneless chicken breast, cut into 1/4-inch strips
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup (1-inch) slices asparagus
• 2 cups cherry tomatoes, halved
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh basil
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1/4 cup (1 ounce) crumbled goat cheese

Preparation

• 1. Cook pasta according to package directions, omitting salt and fat.
• 2. While pasta cooks, heat a large nonstick skillet over medium-high heat; coat with cooking spray. Sprinkle chicken with salt and pepper. Add chicken and asparagus to pan; sauté 5 minutes. Add tomatoes and garlic to pan; sauté 1 minute. Remove from heat. Stir in pasta, basil, vinegar, and oil to chicken mixture in pan. Top with cheese.
• Serve with: Spinach Salad with Balsamic Vinaigrette

No-Noodle Zucchini Lasagna

Here's what I'm making for dinner tonight,

using turkey Italian sausage instead of ground beef,

and sneaking in some finely chopped broccoli as well.

Have a fabulous weekend friends!!

From allrecipes.com

Ingredients

• 2 large zucchini
• 1 tablespoon salt
• 1 pound ground beef
• 1 1/2 teaspoons ground black pepper
• 1 small green bell pepper, diced
• 1 onion, diced
• 1 cup tomato paste
• 1 (16 ounce) can tomato sauce
• 1/4 cup red wine
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano
• hot water as needed
• 1 egg
• 1 (15 ounce) container low-fat ricotta cheese
• 2 tablespoons chopped fresh parsley
• 1 (16 ounce) package frozen chopped spinach, thawed and drained
• 1 pound fresh mushrooms, sliced
• 8 ounces shredded mozzarella cheese
• 8 ounces grated Parmesan cheese

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
2. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
3. To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
4. Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
5. To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
6. Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.

Peppery Monterey Jack Pasta Salad

From myrecipes.com (posted by Nessa)

Ingredients

• 6 ounces uncooked acini di pepe pasta (about 1 cup)
• 2 1/4 cups diced plum tomato (about 14 ounces)
• 1/3 cup capers, rinsed and drained
• 1/4 cup finely chopped red onion
• 1/4 cup sliced pickled banana peppers
• 1/4 cup chopped fresh parsley
• 2 tablespoons cider vinegar
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon dried oregano
• 1/8 teaspoon salt
• 2 ounces Monterey Jack cheese, cut into 1/4-inch cubes
• 1 (16-ounce) can navy beans, rinsed and drained
• 1 ounce salami, chopped
• 1 garlic clove, minced
• 
  

Preparation

• 1. Cook pasta according to package directions, omitting salt and fat. Drain.
• 2. Combine tomato and remaining ingredients in a large bowl. Add pasta to tomato mixture, tossing well to combine.
• Asiago breadsticks: Combine 1/2 cup grated Asiago cheese, 1 tablespoon sesame seeds, and 1 teaspoon freshly ground black pepper in a small bowl. Separate 1 (7-ounce) can refrigerated breadstick dough to form 8 sticks; roll each breadstick in cheese mixture. Bake according to package directions.

Secret Vegetable Pasta

Posted by Nikki

Cant find the recipe online so i will just type it out. Ive made this & both riley & i loved it!

Ingredients:

1tbs olive oil, 1onion, 1carrot, 1 celery stick, 1 zucchini, 1 garlic clove, 1tbs tomato paste, 14oz canned chopped tomatoes, 1/2cup vegetable stock, 9oz pasta, 2oz chedder cheese

Directions:

1. finely chop the onion, carrot & celery into small pieces. cook in olive oil in a saucepan for about 5min, stirring occasionally. chop the zucchini & garlic, add & cook for another few min.

2. stir in tomato paste (i just used tomato sauce & worked fine) chopped tomatoes & vegatable stock (i used chicken) cover & simmer on low heat for about 20min.

3. remove sauce from heat, leave to cool, then puree until smooth

4. cook the pasta according to instructions on the package, then mix the sauce. grate the cheese on top & serve(i used parmesan)