Spinach Pasta Salad

June 4, 2015 Leave a Comment
Spinach Pasta Salad

Spinach Pasta Salad

 

This recipe, Spinach Pasta Salad, low in carbs, calories, cholesterol, this satisfying salad recipe is easy to make and makes enough to share or save for later.

 

Spinach Pasta Salad Recipe

 

Spinach Pasta Salad

1 cup uncooked bow tie pasta

1 package (10 oz.) fresh baby spinach

1 medium sweet yellow pepper, diced

½ cup chopped dried apricots

½ cup balsamic vinaigrette

 

Cook pasta according to package directions.  Meanwhile, in a large servings bowl, combine washed spinach, yellow pepper and apricots.

Drain pasta and rinse in cold water; add to spinach mixture.  Drizzle with vinaigrette and toss to coat.

8 – 10 servings

 

(Recipe for Spinach Pasts Salad, Diabetic Connect, 2015)

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Pumpkin, Sausage & Squash Pasta

December 3, 2014 Leave a Comment

 

Pumpkin, Sausage & Squash Pasta

Pumpkin, Sausage & Squash Pasta

I made this Pumpkin, Sausage & Squash Pasta…and it was VERY GOOD.  This recipe came in the Stop & Shop Flyer in October, 2014.  It called for “Stop & Shop Limited Time Originals Pumpkin Pasta Sauce, 25 oz. jar.  If you go to Stop & Shop, check to see if they have any more of this sauce.  I know that that there weren’t many bottles left after Thanksgiving.

Pumpkin, Sausage & Squash Pasta Recipe

 

Pumpkin, Sausage & Squash Pasta

16 oz. box penne pasta

1 jar (25 oz.) Pumpkin Pasta Sauce

1 tsp. canola oil

12 oz. pkg. Nature’s Promise Chicken sausage, sweet apple flavor

1 Tbsp. butter

3 cups butternut squash, peeled and cut into ½ inch chunks

1 small onion, finely diced

3 cloves garlic, diced

1 ½ bags (6 oz.) fresh baby spinach

½ grated Parmesan cheese

 

Cook pasta according to package directions, drain and return to pot.  Add pasta sauce, turn heat to low and allow the sauce to heat through.

While pasta is cooking, slice sausage links in half, the into 1 inch pieces.  Heat oil in a large skillet over medium heat and cook sausage until browned.  Transfer to a bowl and set aside.

In the same skillet, melt butter and add garlic, onion and squash.  Cook for 15-20 minutes or until vegetables are tender and slightly browned.

Add spinach to the pasta and pasta sauce, stir until wilted.

Return sausage to pan with vegetables, stir until well mixed and allow to cook another 2-3 minutes.

Distribute pasta to pan among bowl or plates, top with sausage and vegetable mixture; sprinkle with Parmesan cheese and serve.             8 servings

 

Recipe for Pumpkin, Sausage & Squash Pasta was in Stop & Shop Flyer, November, 2014

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Pumpkin, Sausage & Squash Pasta

November 17, 2014 Leave a Comment
Pumpkin, Sausage & Squash Pasta

Pumpkin, Sausage & Squash Pasta

 

I came across this recipe in my Stop & Shop flyer.  I hope you like it.

Pumpkin, Sausage & Squash Pasta Recipe

 

Pumpkin, Sausage & Squash Pasta

16 oz. box penne pasta (any type will do)

1 jar (25 oz.) Pumpkin Pasta Sauce (Stop & Shop Limited Time Originals)

1 tsp. canola oil

12 oz. pkg. chicken sausage, sweet apple flavor or hot & spicy flavor

1 Tbsp. butter

3 cups butternut squash peeled and cut into ½ inch chunks

1 small onion, finely diced

3 cloves garlic diced

1 ½ bags (6 oz. each) fresh baby spinach

½ cup grated Parmesan cheese

 

Cook pasta according to package directions, drain and return to pot.  Add pasta sauce, turn heat to low and allow the sauce to heat through.

While pasta is cooking, slice sausage into 1 inch pieces.  Heat oil in a large skillet over medium heat and cook sausage until browned.  Transfer to bowl and set aside.

In the same skillet, melt butter and add garlic, onion and squash.  Cook for 10 minutes or vegetables are tender and slightly browned.

Add spinach to the pasta and pasta sauce, stir until wilted.

Return sausage to pan with vegetables, stir until well mixed and allow to cook another 2-3 minutes.

Distribute pasta among bowls or plates, top with sausage-vegetable mixture, sprinkle with Parmesan cheese and serve.

 

(Recipe for Pumpkin, Sausage & Squash Pasta was in Stop & Shop flyer, 2014)

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Spinach-Stuffed Chicken Pockets

July 10, 2014 Leave a Comment
Spinach-Stuffed Chicken Pockets

Spinach-Stuffed Chicken Pockets

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

With their creamy filling and delightful crispy crust, these elegant entrees are easy enough for weeknights, yet special enough for company, too.

 

Spinach-Stuffed Chicken Pockets Recipe

 

Spinach-Stuffed Chicken Pockets

4 cups fresh baby spinach

2 tsp. plus ¼ cup olive oil, divided

1 garlic clove, minced

½ cup garlic-herb spreadable cheese

2/3 plus ¼ cup seasoned bread crumbs, divided

½ tsp. salt, divided

4 boneless skinless chicken breast halves (6 oz. each)

1 egg, lightly beaten

¼ tsp. pepper

 

In a large skillet, sauté spinach in 2 teaspoons oil until spinach is wilted.  Add garlic; cook 1 minute longer.  Remove from the heat the heat.  Stir in the spreadable cheese, 2/3 cup bread crumbs and ¼ teaspoon salt.  Cut a pocket in the thickest part of each chicken beast; fill with spinach mixture.  Secure with toothpicks.

Place egg in shallow bowl.  In another shallow bowl, combine the pepper and remaining bread crumbs and salt.  Dip chicken in egg, then coat with bread crumbs mixture.

In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170 F.  Discard toothpicks before serving.           4 servings

 

(Recipe for Spinach-Stuffed Chicken Pockets was on www.tasteofhome.com, 2014)

 

 

2

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Chicken & Shrimp Fettuccine

March 24, 2014 Leave a Comment
Chicken & Shrimp Fettuccine

Chicken & Shrimp Fettuccine

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Saucy and special, this hearty pasta works as well for Wednesday night as it does for a Saturday dinner with company.  You’ll love the rich combination of bacon, chicken, shrimp and fresh baby spinach.

 

Chicken & Shrimp Fettuccine Recipe

Chicken & Shrimp Fettuccine

8 oz. uncooked fettuccine

4 bacon strips, chopped

¾ lb. boneless skinless chicken breast, cubed

1 can (14 ½ oz.) diced tomatoes with garlic and onion, drained

2 cups fresh baby spinach, coarsely chopped

¾ cup heavy whipping cream

½ tsp. dried sage leaves

½ cup grated Parmesan cheese, divided

¾ lb. peeled and deveined cooked medium shrimp

 

Cook fettuccine according to package directions.  Meanwhile, in a large skillet, cook bacon over medium heat until crisp.  Remove to paper towels with a slotted spoon; drain, reserving 2 teaspoons drippings.

In the same skillet, sauté chicken in reserved drippings until chicken juices run clear.  Remove and keep warm.

Add the tomatoes, spinach, cream, sage and ¼ cup cheese to the skillet; cook and stir over medium heat until slightly thickened and spinach is wilted.  Drain fettuccine and add to skillet.  Stir in the chicken and shrimp; heat through.  Remove from the heat.  Sprinkle with bacon and remaining cheese.       5 serving

 

(Recipe for Chicken & Shrimp Fettuccine was on www.tasteofhome.com, 2014)

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Warm Asparagus-Spinach Salad

August 22, 2013 Leave a Comment
Warm Asparagus-Spinach Salad

Warm Asparagus-Spinach Salad

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad.

            Kathleen Lucas                                                 Trumbull, Connecticut

 

Warm Asparagus-Spinach Salad Recipe

 

Warm Asparagus-Spinach Salad

1 ½ Lbs. fresh asparagus, trimmed and cut into 1 inch pieces

2 Tbsp. plus ½ cup olive oil, divided

¼ tsp. salt

1 ½ Lbs. uncooked penne pasta

¾ cup chopped green onions

6 Tbsp. white wine vinegar

2 Tbsp. soy sauce

1 package (6 oz.) fresh baby spinach

1 cup coarsely chopped cashews

½ cup shredded Parmesan cheese

Place asparagus in a 13×9 inch baking dish.  Drizzle with 2 Tbsp. oil; sprinkle with salt.  Bake, uncovered, at 400 F. for 8-10 minutes or until crisp-tender, stirring after 5 minutes.  Meanwhile, cook pasta according to package directions; drain.

For dressing, combine onions, vinegar and soy sauce in a blender; cover and process.  While processing, gradually add the remaining oil in a steady steam.

In a large salad bowl, combine pasta, spinach and asparagus.  Drizzle with dressing; toss to coat.  Sprinkle with cashews and Parmesan cheese.             12 servings

 

(Recipe for Warm Asparagus-Spinach Salad was in tasteofhome.com)

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