Easy Greek Pasta Salad REMIX!

I made a DELISHHHH pasta salad a couple of days ago and I wanted to share the recipe with all of you!

Just looking at this photo makes me want to go eat a big bowl of it right now...YUM

Okay, so I started off with the Easy Greek Pasta Salad from The Happy Housewife (click this link for the original recipe). I decided to make a change because I do not like olives!! Before I begin, I think this was an amazing pasta salad, but you could make it into a regular salad and sub lettuce/spinach for the pasta for a healthier alternative! It would be great either way! I actually threw some spinach on my plate and mixed it into the pasta salad when I ate this the other night!! This recipe is so easy and versatile...you can add anything you want or have!! So here it is:

You will need:

• 12 oz box of bow tie pasta, cooked, drained, and rinsed
• 1 pint grape tomatoes, halved
• 1 small red onion, chopped
• 1 cup Feta cheese crumbles
• 1.5 cups Greek Vinaigrette salad dressing (more or less, to taste)

Instructions:

• Combine all of the ingredients in a bowl
• Refrigerate for 1-3 hours to allow flavors to infuse throughout

Notes:

• You could add chicken
• You could use any additional vegetables
• This is really good served with some crusty garlic bread!

Recipe: Pasta Fresca (like Noodles & Co.)

Here is the recipe for Pasta Fresca like the Noodles & Co. dish!

1 tsp extra virgin olive oil
2 1/2 cup pre-cooked farfalle pasta (I used mostaccioli)
1/4 cup cubed roma tomato
1 Tbsp diced red onion
2 dashes kosher salt & cracked pepper
1 oz baby fresh spinach
parmesan cheese

Fresca Sauce:
(I halved all of this because this makes a ton of sauce!)
1/4 cup fresh chopped garlic
2 tsp kosher salt
1/4 cup balsamic vinegar
1/4 cup sweet white wine
1 cup extra virgin olive oil
Combine all and set aside for later.

Sauté:
In a hot sauté pan, add olive oil, pre-cooked noodles, tomatoes, onions, salt & pepper. Sear noodles, stirring occasionally, until hot. Add spinach and fresca sauce. Toss to combine. Top with parmesan cheese.

My Favorite Chocolate Chip Cookie Recipe

1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup white sugar
2 large eggs
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt
1 12 oz bag semisweet chocolate chips or chunks, or half chips and half chopped nuts (about 2 cups)

Evenly position 2 racks in the middle of the oven and preheat oven to 375 degrees F. Put the butter in a microwave-safe bowl, cover, and microwave on medium power until melted. Or melt butter in a small saucepan. Cool slightly. Whisk the sugars, eggs, butter, and vanilla in a large bowl until smooth. Whisk the flour, baking soda, and salt in a small bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon, taking care not to over mix. Stir in the chocolate chips or chunks and nuts, if using. Line 2 baking sheets with parchment paper. Scoop heaping tablespoons of the dough into the prepared baking sheets. Wet hands slightly and roll the dough into balls. Space the balls about 2 inches apart on the pans. Bake until the cookies are golden but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Immediately transfer cookies with a spatula to a rack to cool. *If you only have one baking sheet, let cool completely between batches.

Makes 30 (2.5) inch cookies
Prep time 35 minutes

**Put in a tightly sealed container after they have cooled completely with a piece of bread if you want to keep them moist and chewy

**You can freeze these to make ahead: Put the sheet with the raw balls of dough into the freezer for an hour. Then transfer the balls to plastic bags and freeze for up to 2 months, baking them straight from the freezer (in the oven or toaster oven) whenever you want them.

Rice Noodles with Peanut Sauce

This is a cold pasta salad and it is really tasty!! This makes 4 servings and the serving size is 1 Cup. It has 425 Calories (155 calories from fat) 17g fat (sat. fat 3g) cholesterol 0mg sodium 770 mg carbs 60g fiber 5g protein 11g.

8 oz rice stick noodles
1/2 cup creamy peanut butter
2 tablespoons soy sauce
1 teaspoon grated gingerroot
1/2 teaspoon crushed red pepper
1/2 cup vegetable or chicken broth
1 cup shredded carrots (1 1/2 medium)
1 small red bell pepper, cut into 1/4 inch strips
2 medium green onions, sliced (2 tablespoons)
2 tablespoons chopped fresh cilantro, if desired

In 3 quart saucepan, heat 2 quarts water to boiling. Break noodles in half and pull apart slightly; drop into boiling water. Cook uncovered 1 minute; drain. Rinse with cold water; drain.

In small bowl, beat peanut butter, soy sauce, gingerroot and crushed red pepper with wire whisk until smooth. Gradually beat in broth.

Place noodles in large bowl. Add peanut butter mixture, carrots, bell pepper and onions; toss. Sprinkle with cilantro.

**Next time I make it, I will add more fresh veggies. It was great but I felt like I wanted more of the veggies.

Malibu Slush

Got this one from my friend, Sara. And, oh, we drank a lot of it Saturday night!

Large bottle of Malibu Coconut Rum (she got a different and cheaper brand and it tasted great)
6 pack of 7-up
Favorite fruit juices, frozen (we used a couple of frozen juice concentrate tubes)
Ice
Blender

Pour a can of 7-up into the blender. Add 1 cup of ice, 5-6 oz of Coco rum and 2-3 tablespoons of your favorite frozen juice. Blend well. Makes 2-3 large glasses.

We used more ice and slightly less rum. It was wonderful.

Turkey Club Casserole

• 1 1/2 cups (8 oz) diced cooked turkey breast
• 2 tablespoons Hormel BaconBits
• 3/4 cup peeled, diced fresh tomato
• 1/2 cup Kraft fat-free mayonnaise
• 3/4 cup (3 oz) shredded Kraft reduced fat Cheddar cheese
• 1 teaspoon dried basil
• 1 (7.5 oz) can Pillsbury refrigerated buttermilk biscuits

Preheat oven to 375 degrees. In an 8x8 inch baking dish sprayed with butter-flavored cooking spray, layer turkey, bacon bits, and tomato. In a medium bowl, combine mayonnaise, cheddar cheese, and basil. Evenly spread mixture over tomato layer. Separate biscuits and cut each into 4 pieces. Sprinkle biscuit pieces evenly over top. Bake 18 to 20 minutes or until biscuit pieces are golden brown. Lightly spray top with butter-flavored cooking spray. Place baking dish on a wire rack and let set 5 minutes. Cut into 6 servings.

Hamburger-Potato Casserole

• 8 oz ground 90% lean turkey or beef
• 1/2 cup chopped onion
• 2 cups (or one 16 oz can) cut green beans rinsed & drained
• 1 (10 3/4 oz) can Healthy Request Cream of Mushroom Soup
• 3/4 cup frozen whole kernel corn, thawed
• 1/4 teaspoon black pepper
• 2 cups water
• 1 1/3 cups (3 oz) instant potato flakes
• 1/3 cup Carnation Nonfat Dry Milk Powder
• 1/3 cup (1 1/2 oz) shredded Kraft reduced-fat Cheddar cheese

Preheat oven to 350 degrees. Spray an 8x8 inch baking dish with butter-flavored cooking spray. In a large skillet sprayed with butter-flavored cooking spray, brown meat and onion. Add green beans, mushroom soup, corn, and black pepper. Mix well to combine. Pour into prepared baking dish. Bake 20 minutes. Place baking dish on a wire rack while preparing potato mixture. Cook water until boiling. Remove from heat. Stir in potato flakes and dry milk powder. Mix gently until blended. Layer potato mixture on top of meat mixture. Lightly spray potatoes with butter-flavored cooking spray. Sprinkle cheddar cheese on top. Bake an additional 10 minutes. Place baking dish on a wire rack and let set 5 minutes. Cut into 4 servings.

Apple Goody (Apple Crisp)

• 6 cups sliced apples
• 1 cup sugar
• 1 T flour
• 1 tsp cinnamon
• 3/4 cup flour
• 3/4 cup brown sugar
• 1/4 tsp salt
• 1 stick butter
• 3/4 cup oatmeal

Mix together first four ingredients and place in greased 9x13. Mix together remaining ingredients and put over apple mixture. Bake 350 degrees for 35-40 minutes, or until apples are tender.
(Tastes great when served with cool whip or ice cream)

BBQ Meatballs

Got this one from my sister. :)

Meatballs:
2 lbs ground beef
3/4 cup oatmeal
1/4 tsp pepper
1 1/2 tsp salt
1 egg

BBQ Sauce:
1/4 cup vinegar
1/4 cup brown sugar
1/4 cup water
1 cup ketchup

Mix the meatball ingredients and form into balls. Place in a 9x13 pan. Bake at 350 degrees for 30 minutes. Drain off any grease. Mix together the BBQ sauce ingredients and pour over balls. Bake another 30 minutes.

(Sorry, forgot to take a picture of them hot out of the oven! This is just the leftovers. They were yum!)

Ham & Potato Casserole

4 cups diced, cooked potatoes
1 3/4 cups diced ham
1/2 cup chopped green bell pepper
3 T butter
3 T flour
1 1/2 cup milk
1 1/2 cup shredded cheddar cheese
1/2 teaspoon paprika

Combine potatoes, ham and green pepper. Transfer to a greased 1 1/2 quart casserole. In saucepan, over medium-low heat, melt butter, blend in flour until smooth & bubbly. Gradually add milk; cook, stirring constantly, until thickened. Stir in  1 cup shredded cheese & paprika. Season sauce with salt & pepper. Pour over ham mixture. Top with remaining 1/2 cup shredded cheese. Bake at 350 degrees for 35-45 minutes.

Tuna Noodle Casserole

3 cups egg noodles
1 (6oz) can tuna
1 can cream of mushroom soup
1/2 cup milk
1/2 teaspoon salt
dash of pepper
4 slices of cheese
1/2 to 1 cup shredded cheese

Prepare noodles as directed. Separate tuna into flakes. Mix with soup, milk, & seasonings. Cut cheese slices into small pieces. Add to sauce mixture. Combine tuna & noodles in casserole dish. Sprinkle shredded cheese on top. Bake 375 degrees for 25 minutes.