CHEESY BEEFY BOWTIE PASTA

This is a recipe I saw on another site I belong to. It looked so good I had to try it. Yum! To my diabetic readers, do not worry about the pasta as there is so much protein in this recipe. Use a whole grain or no carb pasts, if you need to. I always use whole-grain pastas. You could also use ground chicken or turkey, if you prefer.

1.5 lbs ground beef

12 oz bowtie (farfalle) pasta

4 tbsp butter, divided

1 small onion, finely diced

7 cloves garlic, minced

1 cup beef broth

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp Italian seasoning

1/2 tsp red pepper flakes

1.5 cups heavy cream

4 oz cream cheese, softened

1.5 cups grated Parmesan

1.5 cups shredded mozzarella, divided

1 cup shredded cheddar

Salt and black pepper to taste

Fresh chopped parsley for garnish

Directions:

1. Cook the bowtie pasta in a large pot of salted boiling water until tender. Reserve a little pasta water, then drain and set aside.

2. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the onion and cook until softened, then stir in the garlic.

3. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Season with salt, black pepper, smoked paprika, garlic powder, onion powder, Italian seasoning, and red pepper flakes.

4. Pour in the beef broth and let it simmer for a few minutes, stirring to combine all the flavors.

5. Reduce the heat to medium and add the remaining butter. Stir in the heavy cream and cream cheese until the sauce is smooth.

6. Gradually add the Parmesan, cheddar, and 1 cup of the mozzarella, stirring until the cheeses melt into a rich, creamy sauce. Add a splash of the reserved pasta water if needed.

7. Fold the cooked bowtie pasta into the skillet until every piece is coated with the cheese sauce.

8. Sprinkle the remaining mozzarella over the top and let it melt before finishing with fresh parsley and an extra sprinkle of Parmesan.

photo that was with the recipe

PEPPERCORN-SHALLOT MAYONNAISE

Looking for something new to spice up your burgers, BLTs, etc? Try this peppercorn-shallot mayo.

3/4 cup mayonnaise

1 shallot, minced

1 tbsp cracked mixed peppercorns

1 tbsp chopped tarragon

1/2 lemon, juiced

salt to taste, optional

In a small bowl combine all ingredients. Use to spread on buns, bread, etc for a refreshing taste on your sandwiches.

food network recipe and photo 2025

LEIGH'S CHICKEN SALAD FROM POINT OF GRACE

I am reposting this very popular post from 2014 for any who may not have seen it.

No rhyme, no reason, and barely a recipe, but it sure is yummy.

10.5 oz canned chicken drained
1/2 cup cream cheese softened
1/2 cup mayonnaise (Duke's is my favorite)
1/2 cup grapes, cut in half
1 Granny Smith apple, cut in small bites with skin left on
1/2 wedge of freshly squeezed lemon juice
1/2 cup of sliced almonds, toasted
salt and pepper to taste.

1. Mix ingredients together
2. Chill overnight (or at least 4 hours)

It's also delicious with your favorite crackers!
Serves 4

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CHICKEN WILD RICE SOUP

2 quarts chicken broth

1/2 lb fresh mushrooms, chopped
1 cup finely chopped celery
1 cup grated carrots
1/2 cup finely chopped onion
1 tsp chicken bouillon granules
1 tsp dried parsley flakes
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10 3/4-oz) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

In a large saucepan combine the first nine ingredients; bring to a boil. Reduce heat, cover and simmer for 30 minutes.

In a Dutch oven, melt the butter and stir in the flour; gradually whisk in the broth mixture. Bring to a boil, cook and stir for 2 minutes or until thickened. Whisk in the mushroom soup and wine or additional broth. Add the rice and chicken; heat through.

Yield: 3 1/2 quarts.

recipe and photo 2001 TOH.

ZERO CARB BISCUITS FROM AUTHOR KAREN KINGSBURY

I saw this recipe from popular Christian author Karen Kingsbury around a dozen years ago. It has proved to be quite popular so I am reposting for our newer followers.

SWEET POTATO FRIES

4 large sweet potatoes, peeled, cut into 1/2-inch thick fries 

3 tbsp olive oil

1 tsp garlic powder

1/2 tsp ground cumin

1/2 tsp paprika

1/2 tsp salt

1/4 tsp pepper

2 tsp lemon or lime zest

Flaky sea salt, optional

Heat oven to 400-degrees. Coat large rimmed baking sheet with cooking spray. 

In large bowl, toss potatoes with oil, garlic powder, cumin, paprika, salt and pepper. Transfer potatoes to baking sheet; spread out in single layer. Bake, turning occasionally, until tender and golden brown, about 25 minutes. Meanwhile, if desired, toss citrus zest with the sea salt. Transfer fries to napkin-lined serving bowl, sprinkling with citrus salt, if using.

Yield: 6 servings

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CORN CASSEROLE

1 can whole kernel corn, drained

1 can cream-style corn
1 pkg (8-oz) corn muffin mix
1 cup sour cream
1/2 cup butter, melted
1/2 cup shredded Cheddar cheese

Preheat oven to 350 degrees.
Spray a casserole dish with nonstick cooking spray; set aside.

In a large bowl, stir together the corns, muffin mix, sour cream and butter; pour into the casserole dish.

Bake at 350 degrees for 40 to 45 minutes or until golden brown. Remove from oven and sprinkle the cheese over the top. Return to oven and bake another 5 minutes or until cheese melts.

PIZZA PULL-APART BREAD

 I made this when I had quests. It was good and is so easy.

*2 (14 oz.) cans of Pillsbury pizza dough (you can use Grand biscuits)

*2 cups shredded Mozzarella cheese
*1/2 tbsp. basil leaves
*1/2 tsp. dried oregano
*1/2 tsp. fresh minced garlic
*1/3 cup olive oil
*1 (8 oz.) package of pepperoni (cut into quarters)
*1 cup Parmesan cheese

Preheat oven to 350 degrees. Spray Bundt pan well.

Cut pizza dough or biscuits into quarters.

Add all the ingredients in a bowl & toss so that the oil is spread evenly on each piece of dough

Bake in oven for 30 minutes (or until the top & and center is cooked) If the middle is still not cooked thoroughly, leave it in oven for another 5 minutes at a time until it’s done. Remove from oven & let rest for 5 minutes.

Flip over on to a plate & serve with marinara/pizza sauce for dipping.

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SMOKY CAULIFLOWER

This is a delicious side dish from TOH, 2013.

1 large head cauliflower broken into 1-inch florets (about 9 cups)
2 tbsp olive oil
1 tsp smoked paprika
3/4 tsp salt
2 garlic cloves, minced
2 tbsp minced fresh parsley

Place cauliflower in a large bowl.

Combine the oil, paprika, and salt; drizzle over cauliflower and toss to coat.

Transfer to a 15 x 10 x 1-inch baking pan. Bake, uncovered, at 450 degrees for 10 minutes.

Stir in the garlic and bake 10 to 15 minutes longer until cauliflower is tender and lightly browned, stirring occasionally.

Sprinkle with the parsley.

Yield: 8 servings

Note: This makes a good diabetic side dish. A 3/4 cup serving equals 58 calories, 4 grams fat (healthy fat from the olive oil), 6 g carbs, 2 g protein.

CAPRESE CHICKEN BURGERS

1 lb ground chicken

1 1/2 tsp dry Italian seasoning

1/4 tsp pepper

1 tsp oil

16 grape tomatoes

4 slices deli mozzarella

1/4 cup bottled creamy Caesar dressing

4 ciabatta rolls, split, or 8 slices sourdough bread, toasted

1/2 cup baby arugula

4 thin slices red onion

12 fresh basil leaves

In bowl, combine ground chicken, Italian seasoning and pepper; mix thoroughly with hands. Form into 4 (1/2-in thick) patties; reserve.

In nonstick skillet, heat oil over medium heat; add tomatoes. Cover and cook, shaking skillet occasionally, until tomatoes almost burn, about 5 minutes. Reserve.

In the same skillet over medium heat, cook burgers, flipping once, about 5 minutes per side until meat is cooked through, meat thermometer inserted in patties registers 160-degrees. Place cheese on burgers during last minutes of cooking. Spread dressing on bun bottoms or bread; top with arugula, burgers, onions, tomatoes, basil and bun tops.

recipe and photo Woman's World 2026