Chili Mac

Need a quick, cheap and hearty comfort food that fills you up and tastes great? Well, this Chili Mac receipe might be your new best friend! 

I literally threw this together on a whim and the kids couldn’t get enough it! 

The stuff you need: 

1 lb ground chucked, browned and drained 

1 16 oz bag of rigatoni, cooked 

10 oz of canned chili w/no beans (I used Wolff) 

1/2 of a 32 oz block of velvetta cheese, cubed 

3/4 cup of milk (May add more depending on consistency) 

Seasonings of your liking to season the beef 

What to do: 

 Brown the ground chuck and season to your liking (I used salt, pepper, garlic powder, onion powder and chili powder). Drain.  At the same time boil your rigatoni.  After you drain your beef add about 10 oz of canned chili.  (I used 1/2 of a 19 oz can of Wolff chili with no beans).  Let that start simmering.  Start cubing your velvetta cheese and add it to your beef and chili mixture.  Stir occasionally until cheese is melted.  Drain your noodles once they are done.  Add your cheesy beef and chili mixture to your noodles and stir.  Easy, right? Enjoy! 

Now, off to hockey practice! 

Chili Mac

PENNE WITH ROASTED ASPARAGUS

I am in LOVE with Pinterest and have a board FULL of fabulous foods to cook.  With that said, I am so over this "temporary living" situation we are in and SO ready to have my kitchen back...my cooking utensils...my pampered chef knives....*sigh.


Long story short, we moved to WY from TX in August, we are having a house built and my family of six is in a 3 bedroom company townhouse which is fullY furnished....but for a family of four.  We close on our house Sept. 30 and the movers will be arriving with our stuff Oct 1.  This gal will be getting her cook on come October, so y'all get ready!!


Now, to this incredibly tasty pasta.  Found this Penne on Pinterest and Pinned it.  Thank you Food and Wine for this delicious dinner idea.  The balsamic vinegar, brown sugar and pepper makes such a unique sauce, and paired with the asparagus just makes it incredible.  My mouth is watering just thinking about  it.


PRINTABLE VERSION
What you need:
1 pound asparagus
1 tbsp olive oil
2 tsp salt
1/2 tsp fresh-ground black pepper
1/2 cup PLUS 2 tbsp balsamic vinegar
1/2 tsp brown sugar
1 lb penne
1/4 pound butter, cut into pieces
1/3 cup grated parmesan cheese, plus more for serving


PUTTING IT TOGETHER:

1. Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
2. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
3. Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.

PENNE WITH ROASTED ASPARAGUS

Pesto Pasta Salad

I love Pesto and one of my favorite side dishes to prepare is Pesto Pasta Salad with feta cheese and halved cherry tomatoes.  Yummo!

Last night we attended a school picnic with the five year old and our last name fell into the 'bring a salad' category, so i opted to take a pasta salad.  I would say that it was a hit because the bowl was all but licked clean.

This is a REALLY basic and EASY recipe and it is so very tasty.  Sure to be a hit at any picnic or dinner at home.

slicing the tomatoes 

PRINTABLE VERSION
here's what you need:
12 oz box of Tri-Color Rotini
1 jar of Pesto (Classico is my favorite because I love to re-use the little Mason jars when entertaining)
4 oz package of Tomato and Basil Feta Cheese (crumbled)
10.5 oz package of cherry tomatoes.

what to do:
1.  Boil pasta until tender and then drain. Let pasta cool. (i usually put in the fridge for about 30 minutes)
2.  While pasta is boiling cut the cherry tomatoes in half.
3.  Once pasta is cool, toss with tomatoes, feta cheese and pesto sauce.

Serve as a side dish or with garlic bread and a green salad.  It is fantastic either way.

Pesto Pasta Salad

Pesto Pasta Salad

Four Cheese Pasta Florentine



Four Cheese Pasta Florentine

PRINTABLE VERSION
The Essentials:
4 cups Penne Pasta, uncooked
1 pkg. (10 oz.) frozen chopped spinach
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 cup 2% Milkfat Low Fat Cottage Cheese
2 eggs
1 pkg. (8 oz.) Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup Grated Parmesan Cheese

Making It:
1.  HEAT oven to 375ºF.
2.  COOK pasta as directed on package, omitting salt. Meanwhile, cook spinach as directed on package; drain well. Place in large bowl. Add cream cheese; stir until melted. Stir in cottage cheese and eggs until well blended.
3.  DRAIN pasta. Add to spinach mixture with mozzarella; mix lightly. Spoon into a 13 x 9 baking dish and then top with Parmesan.
4.  BAKE 15 min. or until center is set.

This dish is DELICIOUS! However, for those of you out there like me who are counting calories or following a diet program, I am going to add the nutrition facts.  I'm not sure what a serving size is, but to be on the safe side, I am assuming 1/2 - 1 cup. This stuff is Amazing, so if calories don't matter to you, then I suggest just digging in. The flavor is great!

Nutrition Stuff:
Fat:  28 grams              
Calories:  690
Carbs: 69 grams
Fiber:  5 grams
Protein:   42 grams
Sodium:  950 mg
Sugars: 6 grams

Four Cheese Pasta Florentine

Italian Sausage Rigatoni



Italian Sausage Rigatoni

This is a really great, filling meal.  Served with some garlic bread and a salad, you will find yourself in comfort food heaven!

PRINTABLE VERSION
you will need:
1 pkg. (19.76) Italian Mild Sausage Links, grilled and coin-sliced
1 pkg. rigatoni pasta
3 tbsp. olive oil
2 cloves garlic, minced
1 large red pepper, chunked and sauteed
1 jar (26 oz) of you favorite pasta sauce
2 tbsp. parsley, chopped

how you will make it:
cook sausage according to package directions, keep warm.  Cook the rigatoni according to directions, keep warm.  In a large pan, place olive oil and garlic, saute lightly for 30 seconds.  Add peppers and cook until crisp-tender. Combine cooked sausage and pasta sauce with peppers and heat until warm.  Mix with the pasta.  Top with fresh parsley.  Serve warm.

simple, comforting and delicious!

Enjoy!

Italian Sausage Rigatoni