Category Archives: Pasta

Asian Shrimp Noodles

I could probably eat pasta every single day!!!  I love having pasta mixed with flavors besides traditional Italian ones.

This dish is such a great combination of flavors and the fact that it can be eaten cold makes it perfect for summer!!!

Asian Shrimp NoodlesIngredients:
Angel hair pasta – cooked
1/3 c vegetable oil
1/3 c honey
2 T rice vinegar
2 T sesame oil (this ingredient makes the dish!!!)
2 T soy sauce
1 t ginger
1 pound shrimp
carrots, thinly sliced
snap peas
1 red pepper, sliced
1/2 c green onions, chopped
cilantro, minced (handful)
salted peanuts (about 1 cup)

For the dressing, whisk the oil, honey, vinegar, sesame oil, soy sauce and ginger.

ingredients all prepped
ingredients all prepped

Combine pasta and all chopped veggies.   Sprinkle peanuts on top.

before mixing
before mixing

Pour dressing over all and mix well.  Refrigerate until serving.

This was a huge hit with the entire family – I’m sure we will have this again!!!

Mediterranean Tortellini Salad

love all the colors!
love all the colors!

I think that Mediterranean flavors might be my favorite – they are so fresh and seem lighter than lots of others (like Mexican!).

When the weather is warmer I love meals that can be made on the stove without heating up the house.  And, nothing says spring like salad!!!

This one was so good!!!


1 package frozen cheese tortellini
1 package polish sausage (I used beef), sliced
1 jar prepared pesto (you could make your own – I tend to go the easy route!!)
fresh baby spinach, chopped
red bell pepper, chopped
baby portobello mushrooms, sliced
black olives, sliced
1 can cannelloni beans, drained
feta cheese

Cook tortellini according to package directions.  (BTW – so cool how much they plump up!!)

In a large skillet, cook sausage over medium heat for 6-7 minutes (until lightly browned).  


Transfer to a large bowl.  Add spinach, mushrooms, pepper, olives, beans and cheese.

look at all the colors - so fresh!
look at all the colors – so fresh!

Drain tortellini and stir in.  Stir in pesto and enjoy!!

perfect spring meal!
perfect spring meal!

The entire family liked this and I have a feeling we will have this one numerous times during the next few months!!!

I think it would be a great side if you made it without the sausage, too.

Chicken Pasta Pomodoro

Tonight’s dinner made it seem like summer time even though it still isn’t really that warm yet.  This was one of those dishes that was quick and tasty – my favorite kind!!!

  • angel hair pasta (I used about 3 quarter-size handfulls)
  • olive oil (just enough for to saute onions & garlic)
  • 1/2 onion, chopped
  • 4 cloves garlic, minced
  • 2 c diced, cooked chicken breasts
  • 2 c roma tomatoes, diced
  • 2 T balsamic vinegar
  • 1 can low-sodium chicken broth
  • 2 T chopped fresh basil
  • 1/4 c grated Parmesan cheese

Cook pasta 8 minutes – drain.

Heat olive oil in large, deep skillet over high heat.  Saute onions and garlic until lightly browned.  Reduce heat to medium-high and add chicken.Chicken Pasta Pomodoro

Add tomatoes, vinegar and chicken broth; simmer about 8 minutes.


Stir  pasta into sauce.  Add basil and cheese; simmer about 5 more minutes.

final mixing
final mixing

Serve and enjoy!!!


Ceasar Chicken Orzo

Dinner tonight was quick, easy and delicious!!!

The main course was chicken and orzo with a little Ceasar dressing.  Only a few ingredients:

  • diced, cooked chicken breasts
  • 1 can chicken broth
  • 1 c water
  • 1 c uncooked orzo
  • about 3 T Ceasar dressing
  • pepper to taste
ingredients (+ water)
ingredients (+ water)

In a large skillet, heat the broth and water to boiling.  Stir in the orzo and bring to a boil.  Cook, uncovered, 8-10 minutes, stirring occasionally, until pasta is tender.

Stir in dressing and chicken.  Sprinkle with pepper.

Simmer about 5 minutes until heated throughout.


Ceasar Chicken Orzo

Beef Manicotti on National Drink Wine Day

First off – today is National Drink Wine Day (not to be confused with National Wine Day which is May 23)!  Thank you, Google!!!  Of course, I felt the need to participate!  :Happy: DSCN2714

I used to think that making manicotti was to difficult for me!!  I don’t know why I thought it would be hard!!!  I do have a little cheat that I discovered the very first time I tried to make it! (see below)

Manicotti is a family favorite!!  And, I’m going to go ahead and say right now, there is really nothing healthy about this particular recipe!!!  Jordan loves it and since he is the only one in the family that worked (paged for a Senator, you know!) today then I told him I would make it tonight.

Beef Manicotti

  • 1 lb ground beef (we buy a side of beef – very lean and never even has to be drained)
  • onion, to taste
  • garlic, to taste (tonight I just put in a little garlic salt instead)
  • 1 package manicotti
  • mozzarella cheese, shredded (1-2 cups)
  • cheddar (or your choice of kind – I think I used Colby Jack tonight) cheese, shredded (1-2 cups)
  • spaghetti sauce (I use the kind that comes out of a can cause I’m me – feel free to make your own sauce)

Heat oven to 350 and spray a 9 x 13 pan.

Bring large pot of water to a boil and then cook manicotti according to package directions.  (7 minutes for the brand I used.)  In a large skillet, brown the meat with onion and garlic.  DSCN2709

Add the cheese into the meat mixture and stir until the cheese melts in.  Remove from heat.DSCN2710

Drain the manicotti.  To make the job of filling it easier, I always just slit the pasta up the side and fill it like a tortilla:DSCN2711So much easier than trying to stuff the filling into the shell!!! (and no one will ever know unless you tell them!)

Cover with sauce.  Cover pan with foil and bake for 45 minutes – until hot and bubbly.DSCN2712

We like to eat this with garlic bread, corn and salad!  (see, one healthy option!!)