Bacon Carbonara Pasta

Bacon Carbonara Pasta

Yield: 6

Ingredients

  • 1 Lb. Spaghetti
  • 10 Slices Bacon, cut into small pieces
  • 3 Large Eggs
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Coarse Ground Black Pepper
  • 1 Cup Shaved Parmesan
  • 1 Cup Frozen Peas (optional)

Instructions

  1. Cook pasta according to package directions. Before draining, set aside 1/2 cup pasta water. Drain pasta, but do not rinse.
  2. In a large cast iron skillet add bacon and cook until crisp.
  3. Turn off heat, remove bacon from pan then add pasta to pan and toss in bacon fat.
  4. Add eggs, salt, pepper and Parmesan cheese to a bowl and whisk well.
  5. Add egg mixture slowly to skillet while tossing pasta quickly to prevent it from scrambling.
  6. Add in 1/4 cup pasta water and peas, tossing to create a saucy consistency, adding more water if needed to achieve desired thickness.
  7. Top with bacon and serve.
http://celebratemore.com/home/bacon-carbonara-pasta/

Triple Layer Lasagna

Triple Layer Lasagna

Yield: 12

Ingredients

  • 1/2 Box Lasagna Noodles
  • 2 Jars Marinara Sauce
  • 4 Cups Mozzarella Cheese, shredded
  • 2 Eggs, lighten beaten
  • 1 Lb. Italian Sausage, cooked and drained
  • 15 Oz. Ricotta Cheese
  • 1/2 Cup Parmesan Cheese, grated

Instructions

  1. Preheat oven to 375ºF.
  2. Cook pasta according to package directions; drain and separate.
  3. In large saucepan, combine cooked meat and 1 1/2 jars marinara sauce. Simmer 5 minutes.
  4. In large bowl, combine ricotta, 3 1/2 cups mozzarella, parmesan and eggs.
  5. Grease 13x9 inch baking dish. Spread 3/4 cup marina over bottom of dish.
  6. Place 3-4 lasagna noodles on bottom, overlapping slightly.
  7. Spread half of cheese mixture over lasagna followed by half of meat mixture.
  8. Add another layer of noodles, followed by remaining cheese and meat mixtures.
  9. Cover last layer with remaining noodles and remaining marinara sauce. Then sprinkle with remaining mozzarella cheese.
  10. Cover with foil and bake 30 minutes. Remove foil and bake additional 10 minutes.
  11. Let stand 10 minutes before serving.
http://celebratemore.com/home/triple-layer-lasagna/

Hatch Chile Chicken Alfredo

Hatch Chile Chicken Alfredo

Yield: 8

Ingredients

  • 4 Boneless, Skinless Chicken Breasts
  • 4 Tbsp Olive Oil, divided
  • Melissa's Hatch Chile Powder
  • Salt
  • 3 Tbsp Minced Garlic
  • 1/4 Cup Dry White Wine
  • 3 Cups Heavy Cream
  • 1 Cup Roasted, Peeled, Stemmed, Seeded and chopped Hatch Chiles
  • 1 Lb. Uncooked Fettuccine or Zucchini Noodles
  • 3/4 Cup Grated Parmesan, divided
  • 1 tsp Fine Sea Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1/2 Cup Thinly Sliced Green Onion, for garnish

Instructions

  1. Preheat oven to 350ºF. If using fettuccine noodles, bring large pot of salted water to a boil
  2. In large cast-iron skillet, heat 2 Tbsp olive oil over high heat until shimmering. Season chicken with Hatch Chile powder and salt. Brown chicken in skillet, 2-3 minutes per side.
  3. Transfer chicken to baking sheet and bake until internal temperature reaches 165ºF on an instant-read thermometer, about 10 minutes. Let cool slightly, then slice into strips.
  4. Heat cast-iron skillet over medium heat and ad the 2 remaining Tbsp of oil along with garlic. Sauté garlic 2-3 minutes until lightly browned. Stir in wine,then add in heavy cream. Bring mixture to a simmer and cook until sauce is creamy and reduced by half, 10-15 minutes.
  5. Add chiles and chicken to sauce, store to coat and keep warm.
  6. Meanwhile, cooke fettuccine al dente according to package directions; drain. If using zucchini noodles, heat medium saucepan with olive oil, add zucchini and any desired seasonings. Fry, stirring occasionally, to desired doneness.
  7. Add 1/2 cup parmesan to the sauce and season with sea salt and pepper.
  8. To serve, place pasta or zucchini on large rimmed plate and top with cream sauce. Garnish with green onions and remaining parmesan.
http://celebratemore.com/home/hatch-chile-chicken-alfredo/

Whole Grain Pasta Salad

Whole Grain Pasta Salad

Ingredients

  • 2 Cups 100% Whole Wheat Pasta
  • 1 1/2 Cups Fresh Broccoli Florets
  • 3/4 Cup Frozen Peas, thawed
  • 2-3 Cup Cherry Tomatoes, halved
  • 1 Cup Italian Vinaigrette Dressing
  • 1 Tbsp. Fresh Basil, chopped (or 1 tsp dried)
  • 8 Oz. Mozzarella Cheese, cubed
  • 3/4 Cup Shredded Parmesan Cheese

Instructions

  1. In a medium pot, add in about 6 Cups of water and bring to a boil. Once water is boiling, add in pasta and cook until al dente. In the last 5 minutes of cooking time, add in the broccoli.
  2. Drain and rinse pasta and broccoli with cold water until completely cook.
  3. In a large bowl, combine pasta, broccoli, peas, tomatoes, Italian dressing, basil, mozzarella cheese and Parmesan cheese. Stir together well.
  4. Chill for 1 hour before serving.

Notes

Dietitian's Tips: Don't be afraid to add in more vegetables! Try sliced peppers, black or green olives, or even sliced cucumbers. Add an extra boost of protein with garbanzo beans, black beans, or grilled chicken.

Recipe provided by Reach Up Head Start Early Head Start Get more recipes here.

http://celebratemore.com/home/whole-grain-pasta-salad/

Chicken and Cashew Salad

Chicken and Cashew Salad

Ingredients: 

  • 2 Cups Rotini Pasta, al dente
  • 1 Cup Fresh Peapods, cut into 1 inch pieces
  • 3-4 5 Oz. Cans Hormel Chunk Chicken, drained and flaked
  • 1/2 Red Onion, chopped
  • 1/2 Cup Shredded Carrots
  • 1 Cup Salted Cashews
  • 1 Cup Mayonnaise
  • 1/2 Cup Packed Brown Sugar

Directions: 

  1. Cook rotini according to package directions, drain & cool. 
  2. In large bowl, toss together rotini, peas, carrots, onion, cashews and chicken. 
  3. In separate bowl, combine mayo and brown sugar; mix well. 
  4. Pour dressing into other bowl and stir to coat evenly. 

Tip – If prepping ahead of time, wait to add cashews until ready to serve to keep them crunchy! 

*Adapted From Hormel

Memorial Day Weekend

Wow! I didn’t think Memorial Day Weekend would ever get here with all the snow that we had this spring. It’s the official week to summer kickoff and that means, fishing, camping, graduation parties and family reunions. I usually entertain that weekend and I am always looking for easy quick ideas because I want to be outside in the fresh air by the lake and enjoying my company. So, I have a recipe that I want to share with you that you can make ahead of time and it’s so quick and easy you to will be able to enjoy your company outdoors instead of working in the kitchen! 

Creamy Pesto Pasta Salad

  • 7 oz. Classico Traditional Basil Pesto Sauce
  • ¼-cup Mayonnaise
  • 2-1/2 cups Rotini Pasta, cooked
  • ½-cup Ripe Olives, sliced
  • 3-Tablespoons Oil Packed Chopped Sundried Tomatoes, drained
  • ½-teaspoon black pepper
  • ¼-cup Shredded Parmesan Cheese, Optional
  1. Mix pesto and mayonnaise in large bowl. 
  2. Add remaining ingredients. Mix lightly. 
  3. Chill for 1 hour and serve. 
  4. Optional:  Sprinkle shredded Parmesan cheese on top. Serves 6

Now to top that great salad off make sure to pick up Simply Lemonade out of our Dairy Department. Exciting news they now have Peach Lemonade and it is awesome and so refreshing. I promise you will want to serve this all summer long!

Have a great and safe holiday weekend!!
Jayne,
Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli

Greek Tortellini Pasta Salad

Greek Tortellini Pasta Salad

Ingredients:

  • 16 Oz. Cheese Tortellini Pasta, cooked and cooled
  • 1 Cup Cherry Tomatoes, halved
  • ½ Red Onion, diced
  • 1 Large Cucumber, peeled and chopped
  • ½ Cup Canned Artichoke Hearts, roughly chopped
  • ½ Cup Kalamata Olives (whole or sliced)
  • ½ Cup Crumbled Feta Cheese 
  • ⅓ Cup Packed Fresh Basil Leaves, finely chopped
  • 1 Bottle Greek Dressing (use as much as desired)

Directions:

  1. Combine all prepared ingredients into large bowl. 
  2. Mix in dressing until well combined. 
  3. Eat right away or let chill for 3-4 hours for best results. 

Tuscan Pasta Freezer Meal

Tuscan Pasta Freezer Meal

Yield: 8

Tuscan Pasta Freezer Meal

Ingredients

  • 16 Oz. Food Club Whole Wheat Penne Pasta
  • 4 Tbsp. Land O' Lakes Light Butter with Canola Oil
  • 4 Cloves of Garlic, minced
  • 1/2 Tbsp. Dried Basil
  • 8 Oz. 1/3 Reduced Fat Cream Cheese, softened and cut into 8 pieces
  • 2 (3 Oz.) packages Sun Dried Tomatoes, Julianne cut
  • 2 Cups 1% Milk
  • 4 Oz. Parmesan Cheese, grated
  • 1 Cup Fresh Spinach, chopped
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp salt, to taste
  • 1 Cup Rotisserie Chicken, cooked and cubed

Instructions

  1. In a medium pot, boil water for the pasta. Once it's boiling, add the dried pasta.
  2. In another medium pot, melt the light butter over medium heat. Add the garlic and cook for about 2 minutes, stirring the whole time. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will curdle at first, but with constant whisking for 2-3 minutes, it will become a smooth paste.
  3. Stir in the sun-dried tomatoes. Keep cooking over medium heat and add the milk and whisk quickly and constantly until it is blended into the sauce. Stir in the Parmesan cheese, spinach, salt, and pepper. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency. About 5-10 minutes.
  4. Drain the pasta and pour into a 9x9 inch foil pan.
  5. Pour the sauce over the cooked pasta and add cooked chicken. Mix pasta, sauce and chicken together carefully with a spatula. When making this into a freezer meal, be sure the pasta dish cools before placing on the foil top and sticking into the freezer.
  6. When you are ready to bake it, remove from the freezer and bake it in the oven at 350 degrees for about 40 minutes or until heated through.

Notes

Dietitian's Tip: Serve with steamed broccoli and fresh fruit for a complete meal!

http://celebratemore.com/home/tuscan-pasta-freezer-meal/

 

Easter Side Dishes

www.cobornsblog.com - Family, Friends & Food with Jayne

Jayne

Wow Spring is here and so is Easter!

I know most of us are planning our Easter dinner already which most likely means the traditional ham as well as all the favorite side dishes that our family and friends love. Once in a while, it’s nice to mix things up and try some new recipes too! Continue reading

Whole Grain Lasagna Roll Ups

Whole Grain Lasagna Roll Ups

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 12

Ingredients

  • 1 Lb. 93% Lean Ground Beef or Turkey, cooked
  • 16 Oz. Package 100% Whole Grain Lasagna Noodles
  • 1 Lb. Mozzarella Cheese, shredded
  • 15 Oz. Container Ricotta Cheese
  • 2 Cups Fresh Spinach (or 10 Oz. Package Frozen Chopped Spinach, thawed, drained and squeezed dry)
  • 1 1/2 Cup Parmesan Cheese
  • 3 tsp Minced Garlic
  • 28 Oz. Lower Sodium Pasta Sauce

Instructions

  1. Cook lasagna noodles in boiling water for 5-8 minutes till just underdone. Drain and rinse.
  2. In a mixing bowl, combine meat and all other ingredients, except pasta sauce.
  3. On each lasagna noodle, spread a layer of cheese mixture evenly followed by a thin layer of pasta sauce.
  4. Carefully roll noodle into spiral and place in a lightly greased 9x13 pan. Repeat with all noodles.
  5. Bake at 350ºF for 30-35 minutes or until cooked through.
http://celebratemore.com/home/whole-grain-lasagna-roll-ups/

Healthy Tips for Potluck!

 
pot-luck I noun I a meal to which everyone who is invited brings food to share

Potlucks are great anytime of the year, but they tend to be more popular this time of year as we have more gatherings with friends and family for the holidays and football games. Potlucks are popular because not only is it a lot less work for the host, but it provides a wide variety of foods for everyone to try! In my family, potlucks are a must. I have a large family, so large in fact that we have to rent out a community room or an external space to host our family gatherings because we don’t fit in our own houses anymore! But, no matter where we spend our holidays, food is always at the top of mind.

Continue reading