Tag Archives: Pasta

Italian and Mexican Love Child

19 Oct

Sunday evenings in our household are spent doing laundry and going grocery shopping. Zach tackles the mounds of laundry. And I head to the grocery store. I know, I know. I’m one lucky lady to have a husband that does the laundry. He inherited this duty right after we got married and spent all of Sunday watching football. Throw a load of laundry in the washing machine. Watch football while waiting. Throw laundry into dryer. Watch football while waiting. Fold laundry while watching football. See how perfect this works out. Barely has to miss any of the game.

I hate doing laundry. But I hate grocery shopping just a tad bit more. Mainly because I never know what to make for supper. I try so hard to plan out our meal for the week, but usually end up only planning Monday and Tuesday. Which means by Wednesday I have to make another trip to the dreaded grocery store. And the cycle continues. Making it a never ending chore.

I always ask Zach if he has any supper ideas for the week. And he responds with only a handful of answers. Spaghetti, fajitas, enchiladas, or stirfry. All of which I love. But I always try to put some kind of little twist on the good ‘ol classics. Mainly because I hate making the same recipe twice.

And so I knew I had to make this chicken enchilada spaghetti when I saw it on How Sweet It Is (one of the blogs I read religiously.) Only seemed fitting to combine two of Zach’s favorites into one dish! Why don’t I ever think of these things.

The dish was very tasty! Loved the crunch of the onion and peppers. The spicy and cheesy sauce. And of course I loved the carb-filled pasta!

I highly, highly recommend this dish. But plan to make one minor change the next time around. You may very well like it just the way it is. But I tend to like a little creamier sauces. And so next time I might add just a little dallop of sour cream to the mix.

Chicken Enchilada Spaghetti

1 tablespoon olive oil

1/2 onion, chopped

1/2 green pepper, chopped

1/2 red pepper, chopped

2 cloves garlic, minced

1 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon paprika

pinch of cayenne pepper

2 boneless, skinless chicken breasts, cooked and cubed

1/2 pound spaghetti

10 ounce can of enchilada sauce

1 cup shredded sharp cheddar cheese

cilantro for garnish

Boil water for pasta and prepare pasta according to directions.

While pasta is cooking, heat a large skillet over medium heat and add olive oil. Add onions and peppers. Let cook until vegetables are soft, about 5-6 minutes. Add garlic and cook for another 1-2 minutes, then stir in chicken, cumin, cayenne, paprika and chili powder, along with the can of enchilada sauce. Turn the heat down to low, drain the cooked pasta, then add pasta to the skillet too. Fold in cheese and mix thoroughly to combine. Toss with a set of kitchen tongs until everything is mixed, then serve with a bunch of fresh cilantro.


Veggie Loaded Pasta Salad

16 Aug

This salad was chock full of veggies! Broccoli, carrots, peppers, tomatoes, beans, and cucumbers! But really, feel free to add any veggie your little heart desires. Adding or subtracting from this combo! Or whatever happens to be in the bottom drawer of your refrigerator!

And then for the utterly amazing dressing! Not the typical italian or ranch dressing! It’s a tangy but yet sweet apple cider vinegar and olive oil combo! The recipe makes a very large batch of dressing and so I highly recommend cutting it in half. Otherwise your veggies will be swimming in it like mine were!

Veggie Loaded Pasta Salad

1 pound pasta noodles (I used penne)

1 thinly sliced cucumber

1 medium red onion

4-5 roma tomatoes

1/2 cup shredded carrots

1/2 head broccoli

1 diced pepper

1 can white beans, drained and rinsed


1 1/2 cups apple cider vinegar

1 1/2 cups sugar

1 tablespoon dried parsley flakes

1 teaspoon pepper

1 teaspoon garlic salt

3/4 cup olive oil

1/2 teaspoon celery seed

Cook pasta according to package instructions (I recommend leaving them a little on the under cooked side because they will soften a little more as they absorb the dressing.) Drain and place in a large mixing bowl.

While the pasta is cooking, prepare the dressing. In a medium sized sauce pan, combine all of the ingredients. Stir until the sugar is dissolved. Pour over noodles.

Slice and dice desired veggies. Mix into noodles and dressing. Season with salt and pepper if needed.

Lo Mein

10 Mar

We have made so many variations of this recipe, but one thing has always remained the same. The sauce! It is creamy from the peanut butter, tangy from the toasted sesame dressing, and salty from the soy sauce! Holy perfectness!

I only had red peppers on hand the night that I made this, but really you could add any combination of veggies. Just chop, dice, and throw it in the skillet. The next time I make this I want to try shredded carrots, snap peas, and edamame. A true asian dish.

Zach’s dish: which of course included chicken. Don’t want to deprive him of his meat.

My dish: topped with slivered almonds. A nice little crunch!

Chicken or Veggie Lo Mein

1/2 pound spaghetti, cooked

1/4 cup Kraft Asian Toasted Sesame Dressing

2 cloves garlic, minced

2 peppers, sliced

1/2 cup reduced sodium chicken or vegetable broth

1 tablespoon peanut butter

1/4 cup soy sauce

2 tablespoons chopped cilantro

In a large non-stick skillet, heat the dressing, broth, and peanut butter over medium heat. Add garlic and peppers. Cook for about five minutes or until desired softness is reached. Add cooked spaghetti. Stir in soy sauce. Mix until evenly combined. Spoon onto platter or plates and top with chopped cilantro.

Source: Kraft Foods

Campbell’s Macaroni and Cheese

20 Feb

Macaroni is the epitome of all comfort foods! Especially during the long and cold Minnesota winters.

I absolutely love the creaminess of this recipe! Some macaroni recipes that use shredded cheeses can have kind of a curdled texture, but using the soup totally prevents that from happening! And the bread crumb topping adds just the right amount of saltiness and crunch.

Baked Macaroni and Cheese

1 can Campbell’s Cheddar Cheese Soup

1/2 soup can milk

1/8  teaspoon black pepper

1/3 of a 1 pound package rotini pasta, cooked and drained

4 tablespoons plain bread crumbs

3 tablespoons butter or margarine, melted

1. Stir the soup, milk, and black pepper, and rotini in a 1-quart baking dish.

2. In a small bowl, stir together the bread crumbs and butter. Sprinkle the bread crumb mixture over the rotini mixture.

3. Bake at 400 degrees for 20 minutes or until the rotini mixture is bubbly.

Source: Campbell’s Kitchen