Caesar Chicken Pasta Salad

This recipe came from good friends of our family, and we tried it last night--it is awesome and would be perfect for a summer meal or potluck!

Ingredients:
3 cups cooked penne pasta (we did about 10 oz)
2 cups thinly sliced romaine lettuce
1 1/2 cups halved cherry tomatoes
1/2 cup thinly sliced fresh basil or 1 Tablespoon of minced basil from the refrigerated section of the grocery store
1/2 cup chopped green onions
1/3 cup Lite Caesar dressing
1/4 cup chopped fresh Parsley
1 4 oz package crumbled feta cheese
1 garlic clove, minced
3-4 roasted skinless boneless chicken breasts cooked and sliced
Option ingredients: avocado, chopped bell pepper, cucumber


Directions:
Combine the first 9 ingredients in a bowl.  Toss well to coat.  Place 1 1/4 cup pasta mixture on each plate and top with chicken breast.  (We chopped the chicken and mixed it in with the salad and then just used a bit of extra dressing).  You could omit the chicken for a vegetarian pasta salad.

Crock Pot Turkey Spinach Lasagna

My mom found this and raves about it, and everyone she's made it for raves about it, so it's on our menu for this month!

Ingredients:
1/2 pound ground turkey
1 large onion
1 TBSP olive oil
1 26 oz jar marinara sauce
1 14 oz can diced tomatoes
1 9 oz package oven ready lasagna noodles
2 cups part skim ricotta cheese
1 8 oz package grated part skim mozzarella cheese
1 10 oz package frozen chopped spinach, thawed and squeezed dry
4 TBSP grated parmesan cheese
1/2 tsp salt
1 TBSP oregano

Directions:
1.  In a large skillet over medium heat, saute turkey in oil until it is no longer pink and then drain.
2.  In a large bowl combine turkey, marinara sauce, and tomatoes.
3.  Coat a large slow cooker with cooking spray.  Pour 1 cup of the turkey tomato mixture into the cooker.  Layer noodles, ricotta, mozzarella, spinach and sauce.  Repeat layers twice, ending with the turkey-tomato sauce.  Use all the spinach in the first two layers, ending with sauce and then cheese.
4.  Cover and cook for 2 1/2 hours on low or until noodles are soft and cheese is melted.  Sprinkle with grated parmesan.

Rustic Italian Tortellini Soup

This soup is the thing my husband and I are absolutely nuts about right now--it is so so easy and so incredibly delicious!

from Taste of Home

Ingredients

• 3 Italian turkey sausage links (4 ounces each), casings removed
• 1 medium onion, chopped
• 6 garlic cloves, minced
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1-3/4 cups water
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 package (9 ounces) refrigerated cheese tortellini
• 1 package (6 ounces) fresh baby spinach, coarsely chopped
• 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
• 1/4 teaspoon pepper
• Dash crushed red pepper flakes
• Shredded Parmesan cheese, optional

Directions

• Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.
• Add tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired. Yield: 6 servings (2 quarts).

Creamy Taco Casserole

our friend Bob Towery made this for us for lunch and it was delicious!

Ingredients:
1 pound lean ground beef or turkey
1 pack taco seasoning
1 cup water
1 medium onion, chopped
2 garlic cloves chopped
4 ounces taco sauce
3 ounces cream cheese
8 oz can corn kernels (I used a 14 oz can and it was fine)
4 ounce sliced olives
1 bag Fritos corn chips, 10 oz size--he used the chili cheese kind which was great
2 cups shredded Mexican cheese blend or cheddar

Toppings:
lettuce
tomato
green onion
sour cream
guacamole

Directions:
1. Brown beef with onion and garlic
2. Add seasoning mix, water, cream cheese, corn, olives and taco sauce.--let simmer for 4 minutes
3. Crush fritos
4. In an 8x12 casserole dish layer 1/2 the fritos, 1/2 the meat mixture, and 1/2 the cheese, repeat the layers.
5. Bake at 375 for 20-25 minutes
6. To serve you can top with lettuce, diced tomatoes, green onion, sour cream, or guacamole (like a warm taco salad).

Banana Muffins

Ingredients:
2 bananas mashed
1 1/4 cup sugar
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup craisens
1/4 cup plus 1 Tablespoon of buttermilk (we used regular milk and it was just fine!)

Mix together all ingredients and bake on a lower oven rack at 350 for 45 minutes-1 hour for a lof and 25 minutes for muffin tins.

Mom's Pasta Salad

Ingredients:

½ of a 10 oz bag of colored pasta spirals

4 slices sharp cheddar cheese

4 slices Monterey jack cheese

1 jar marinated artichoke hearts (small jar)

several slices of pepperoni or salami

1 small can ripe sliced olives

good seasons Italian dressing mix

vegetable oil

balsamic vinegar

salt

Directions:

1. Mix Italian dressing.

2. Cook noodles.

3. Dice cheese into small squares.

4. Cut up salami.

5. Combine everything. Salt the salad a little.

6. Add dressing 1 hour before serving and chill.

BBQ Chicken Salad with Black Bean and Corn Salsa

Salad Ingredients:

4 skinless boneless chicken breasts

¾ cup your favorite BBQ sauce

salt and pepper to taste

1 bag romaine lettuce

2 ripe avocados, peeled and thinly sliced

2 cups tortilla chips

Black Bean and Corn Salsa (for topping salad)

1 can black beans rinsed and drained

½ cup frozen corn kernels cooked, drained and cooled

½ red bell pepper finely diced

½ green bell pepper finely diced

½ red onion finely diced

2 tablespoons finely chopped fresh cilantro leaves

1 tablespoons EVOO

1 teaspoon red wine vinegar

¼ teaspoon cayenne pepper

Buttermilk Ranch Dressing:

½ cup buttermilk

¼ cup mayonnaise

1 tabelspoon sour cream

¼ teaspoon apple cider vinegar

½ teaspoon minced garlic

1/8 teaspoon dry mustard

¼ teaspoon dried thyme

1 tablespoon finely chopped fresh chives

Directions:

1. Prepare dressing and refrigerate

2. Coat chicken breasts with BBQ Sauce and marinate in the refrigerator for 30 minutes.

3. Grill 6-8 minutes per side until chicken is no longer pink.

4. Combine salsa ingredients and mix well. Refrigerate until ready to serve.

5. Divide lettuce among plates. Drizzle with dressing and top with a spoonful of the salsa, avocados, tortilla chips and chicken breasts.