Spinach, Bacon & Tomato Pasta Toss

Now that I am expecting I want more leafy greens in my diet. One of my favorite is spinach. This was really easy to throw together for lunch.

Ingredients:

2 cups uncooked penne pasta

1 Tbsp. oilve oil

3 slices bacon, crisped and crumbled

1 tsp. garlic powder

2 tsp. balsamic vinegar

1 ripe tomato, chopped

handful of fresh spinach, torn into bite size pieces

Parmesan cheese.

Directions:

(1) Boil pasta according to package directions.

(2) Meanwhile, heat the oilve oil in a skillet. Place bacon, garlic powder and tomatoes. Cook until heated through.

(3) Place the spinach into a colander and drain the hot pasta over it so it is wilted.

(4) Transfer to the skillet and combine with tomato mixture. Toss lightly. Sprinkle with freshly shredded Parmesan cheese.

Tuna Pasta Salad

Somewhere in my childhood memories is this tuna pasta salad. I don't remember who would make it or where we would have it but summer family BBQ's always seemed to have it. So last night we had a work BBQ for da' Hubby. I thought "I'll just look it up on-line". Easier said then done. I couldn't find exactly what I was looking for so I did alittle cut and paste and came up with my own version of it. In the end it came out just as I remembered it had been.

Ingredients:

2 cups Barilla Elbow Macoroni Noodles

1 1/2 cups frozen sweet peas

1/2 cup Hellmann's Mayonnaise

3 Tbsp. Kraft Zesty Italian Dressing

2 - 5 oz cans of Tuna, drained

1/2 cup sharp cheddar cheese, shredded

Salt & Pepper to taste

Directions:

(1) Cook macaroni noodles according to directions on box.

(2) Place frozen peas in colander. When pasta is al'dente drain over the peas.

(3) Meanwhile in a large serving bowl combine the mayonnaise, Italian dressing, tuna and salt and pepper. Mix well.

(4) Add macaroni noodles and peas. Stir together.

(5) Chill for at least one hour. Once ready to serve mix in sharp cheddar cheese.

Granny's Macaroni & Cheese

My great-grandma, Granny made THE best homemade macaroni and cheese. When my sisters and I were little we would eat so much that we would have to lie down just to be able to breathe.

Ingredients:

2 cups uncooked elbow macaroni

1 8oz container sour cream

2 cups cottage cheese

1 egg, slightly beaten

Salt & pepper to taste

2 cups shredded sharp cheddar cheese

1/4 cup crushed croutons

Paprika

Directions:

(1) Preheat oven to 350 degrees.

(2) Cook macaroni until al'dente. Drain. Set aside.

(3) In a large bowl combine sour cream, cottage cheese, egg, salt & pepper and cheddar cheese.

(4) Stir in pasta. Incorporate well.

(5) Spoon mixture into a lightly greased 2-qt. casserole dish.

(6) Sprinkle crushed croutons on top as well as paprika.

(7) Bake at 350 degrees for 24 minutes.

Helpful Hints:

(1) I always use the Rothbury Farms - Seasoned croutons. They have the best flavor and are nice and crunchy so they make the best topping. Just a handful in a Ziploc bag, seal and beat with a rolling pin until they resemble fine crumbs.

(2) It helps to bake and serve this fine dish in Granny's dishes, it just tastes better.