Fettuccine Carbonara Recipe

Ingredients:
1/2 lb. fettuccine, uncooked
1 cup frozen peas
1/4 cup 1/3 Less Fat Cream Cheese
1/4 cup Light Classic Caesar Dressing
1 Tbsp. flour
1 cup fat-free milk
1 pkg. (6 oz.)Smoked Ham, cut into short strips
1/4 cup chopped fresh parsley
3 Tbsp.Grated Parmesan Cheese

Directions:
1. COOK pasta as directed on package, adding peas to the boiling water for the last 3 min.

2. MEANWHILE, beat cream cheese, dressing and flour in medium saucepan with whisk until blended. Gradually add milk, stirring constantly until mixture is well blended. Add ham; cook on medium-low heat 5 min. or until heated through, stirring occasionally.

3. DRAIN pasta mixture; return to pan. Add sauce mixture; mix lightly. Cook 2 to 3 min. or until heated through, stirring occasionally. Top with parsley and Parmesan.

LASAGNA RECIPE

Ingredients:
8 lasagna noodles, boiled
1 1/2 lbs fresh spinach, finely chopped
3 tablespoons Parmesan cheese
1 cup whole milk Ricotta
1/4 teaspoon nutmeg
1/4 teaspoon each salt and pepper

Sauce:
2 cups tomato puree
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon basil
1/4 teaspoon oregano
1/2 cup onions, chopped
1 bell pepper, seeded and chopped
pinch of red hot pepper flakes
2-3 tablespoons red wine

Directions:
1. In a skillet, saute onions and pepper in olive oil until the edges take on a little color; add minced garlic, basil, oregano and red pepper flakes. Season to taste with salt and pepper. Add a few tablespoons of your favorite red wine, if desired. Simmer sauce for 1/2 hour, while assembling the lasagna roll-ups.

2. Wash spinach. Finely chop, then steam for 7 minutes or microwave until wilted. Drain away any liquid.

3. Combine spinach with cheeses, nutmeg, salt and pepper. Spread each boiled lasagna noodle with 3 tablespoons of the cheese mixture along the full length, then roll it up. Turn it on its end and place in a baking pan or casserole, sides touching.

4. Pour tomato sauce over the roll-ups.

5. Bake in a preheated 350°F oven for 20 minutes.

Optional: Sprinkle top with 1/2 cup shredded mozzarella before baking, if desired. Cover top with foil during baking, and uncover during the final 10 minutes.

Shortcut: If you're in a hurry, any bottled pasta sauce may be substituted, or if you don't have that on hand, combine 1/2 bottle medium salsa with a 12 oz can of tomato puree and use this in place of the sauce in the above recipe.

ITALIAN SPAGHETTI WITH MEAT SAUCE RECIPE

Ingredients:
2 lb. ground beef
1 med. onion, finely chopped
1 green pepper, finely chopped
2 (15 oz. each) cans tomato sauce
2 (12 oz. each) cans tomato paste
1 (7 1/2 oz.) can pitted ripe olives, drained and sliced
2 (1 1/2 oz. each) env. Italian style spaghetti sauce mix with mushrooms
3 c. water
1 tbsp. sugar
1 tsp. oregano leaves
2 clove garlic, crushed
1 bay leaf, crumbled
16 oz. Italian style spaghetti
Grated Parmesan cheese

Direction:
Cook and stir meat, onion, and pepper until meat is brown and onion is tender. Stir in remaining ingredients except spaghetti and Parmesan cheese. Cover; simmer 1 1/2 hours, stirring occasionally. Cook spaghetti as directed on package; drain. Serve meat sauce over hot spaghetti.

Pasta Bolognese Recipe

Ingredients:
2 tablespoon(s) butter
1/4 pound(s) sliced bacon, cut crosswise into 1/4-inch strips
1 onion, chopped
1/2 pound(s) ground beef or a mixture of pork, veal, and beef (meat-loaf mix)
1 cup(s) canned low-sodium beef or chicken broth or homemade stock
1/2 cup(s) dry white wine
2 tablespoon(s) tomato paste
1/2 teaspoon(s) dried oregano
3/4 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground black pepper
1/2 cup(s) heavy cream
3/4 pound(s) spaghetti
2 tablespoon(s) chopped fresh parsley

Directions:
1. In a large frying pan, heat the butter and bacon over moderately low heat. Cook until the bacon renders some of its fat, about 3 minutes. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes longer. Stir in the ground beef and cook until the meat is no longer pink, about 2 minutes. Add the broth, wine, tomato paste, oregano, salt, and pepper. Simmer, stirring occasionally, until the sauce thickens, about 25 minutes. Stir in the cream and remove from the heat.

2. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sauce and the parsley.

Macaroni and Chicken Salad Recipe

Ingredients:
2 cups macaroni
2 small or 1 large can Swanson white chicken breast
celery
tomato
green pepper
onion
mayonnaise
apple cider vinegar
salt
pepper
sugar

Directions:
1. Cook macaroni according to box, do not over cook (7 min). Drain; cool water. Cut up about 4 or 5 stalks celery, one green pepper diced, one onion finely chopped. Remove seeds from 2 tomatoes and dice.

2. Add chicken, salad, and flake it up a little bit at a time. Combine with 1 cup Hellman's mayonnaise, 2 tablespoons apple cider vinegar, teaspoon salt, teaspoon sugar, a pinch of pepper.

3. Mix; add to salad mixture. Chill and enjoy

Beef Pasta Special Recipe

Ingredients:
1/2 kilo spaghetti pasta
2 cloves garlic crushed
150 g onions, sliced
600 g ground beef
1 pouch spaghetti sauce (750g)
1-1/2 cup grated cheese
condensed milk

Directions:
1. Saute garlic, onions and beef in oil. Cook until light brown.
2. Pour in 2 1/4 cups of water, simmer for 10 minutes.
3. Add salt, pepper and sugar to taste. Simmer for 10 minutes, add spaghetti sauce and condensed milk and simmer for another 5 minutes.
4. Pour over ir mix with cooked spaghetti sauce, top with grated cheese just before serving.