1980s CHILI-RONI

1 lb ground beef
1 cup chopped onion
1 cup chopped green bell pepper
1 cup uncooked elbow macaroni
2 tsp chili powder
1/4 tsp salt
1/8 tsp cayenne pepper
1/8 tsp paprika
1 can (28-oz) whole tomatoes, do not drain
1 can (15-oz) kidney beans, do not drain
1 can (8-oz) tomato sauce

In a large skillet, cook and stir the beef, onions and bell pepper until beef is browned and crumbly; drain well. Add the remaining ingredients and break up the tomatoes with a fork. Heat mixture to boiling; reduce heat. Cover and simmer, stirring occasionally, 20-30 minutes until macaroni is tender.

Yield: 6 servings

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PENNE PASTA WITH FRESH TOMATO SAUCE

1 tbsp olive or coconut oil

1 small red onion, chopped very fine
1 garlic clove, minced
1 1/4 lbs fresh cherry tomatoes
1/2 tsp salt
1/4 tsp freshly ground black pepper
8-oz whole-wheat penne pasta
4 tbsp grated Parmesan cheese
6 fresh basil leaves, thinly sliced

Heat the oil in a large saucepan over medium heat. When the oil is hot add the onion and sauté about 5 minutes until tender. Add the garlic and cook, stirring constantly, until fragrant - about half a minute.

Stir the tomatoes into the saucepan along with the salt and pepper; cook while stirring occasionally, until the tomatoes soften and the sauce is slightly thickened. This will take about 10 minutes.

Transfer the sauce to a bowl and keep warm.

In a large saucepan cook the penne according to the package directions. Drain in a colander and return to the pan.

Add the sauce to the penne along with half the Parmesan cheese and the basil; toss to combine well.

To serve, sprinkle with the remaining Parmesan.

Yield: 4 servings

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SMOKED GOUDA MAC & CHEESE

3 tbsp butter

3 tbsp all-purpose flour

1 1/2 cups milk

1 tsp dry mustard

1/2 tsp salt

9-oz smoked Gouda cheese, shredded

4-oz white cheddar, grated

12-oz macaroni, cooked and drained

Heat broiler. Grease a 2-qt heatproof dish.

Add butter to a pot over medium heat. Whisk in flour and stir until golden, 2 to 3 minutes. Gradually whisk in milk, mustard and salt. Bring to a simmer and whisk in 1 cup of the Gouda and the cheddar. Cook, whisking until smooth, about 5 minutes.

In a bowl, mix macaroni and sauce until combined then spoon into the greased heatproof dish. Top with the remaining Gouda and broil until melted and golden, about 3 minutes.

Yield: 8 servings

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CHICKEN PICCATA MEATBALLS

1 cup seasoned fine dried breadcrumbs

3 shallots, minced

1 egg, lightly beaten

1/4 cup freshly grated Parmesan cheese

1/4 cup half-and-half cream

1 tbsp capers, coarsely chopped, + 2 tbsp whole capers

3 tbsp minced fresh parsley + more for garnish

3/4 tsp kosher salt

1/2 tsp black pepper

1/4 tsp garlic powder

1 lb ground chicken

3 tbsp olive oil

1/2 cup dry white wine (or more chicken broth)

2 1/4 cups low-sodium chicken broth (see note above)

3 tbsp fresh lemon juice 

6 tbsp cold butter, cubed

Angel hair pasta for serving 4

In a large bowl stir together 1/3 cup of the breadcrumbs, 1/4 cup of the shallots, egg, Parmesan, half-and-half, chopped capers, 1 tbsp of the parsley, salt, pepper, and garlic powder. Add chicken and stir gently until combined.

Put remaining breadcrumbs in a shallow dish. Shape chicken mixture into 12 meatballs. Roll meatballs in the breadcrumbs to lightly coat.

Heat oil in a very large, deep skillet over medium heat. Cook meatballs in hot oil, turning occasionally, until browned on all sides, about 5 minutes. Remove meatballs from skillet.

Add the whole capers and remaining shallots to skillet. Cook, stirring constantly 1 minute. Add wine, then use a wooden spoon or spatula to scrape up any browned bits from bottom of skillet. Add broth and bring to a boil. Return meatballs to skillet. Reduce heat to medium and simmer, stirring occasionally, 6 to 7 minutes or until liquid is reduced by half and an instant-read thermometer inserted into center of meatballs registers 165-degrees.

Push meatballs to one side of the pan and reduce heat to low. Whisk in lemon juice and butter, one piece at a time, stirring constantly, until butter is melted and sauce is slightly thickened. Stir in remaining 2 tablespoons parsley. Remove from heat. Stir gently to coat meatballs in sauce. Serve immediately over pasta. Garnish with additional parsley.

Yield: 4 servings

recipe and photo allrecipes 2025

THREE-CHEESE VEGETABLE PASTA TOSS

4-oz dried whole wheat elbow macaroni (about 1 cup)

1/3 cup part skim ricotta cheese

2 tbsp grated Parmesan cheese

1/2 tsp coarse or Pink Himalayan salt, optional

1/2 tsp dried Italian seasoning

1/8 to 1/4 tsp crushed red pepper (according to taste)

1/8 tsp fresh ground black pepper

1 tsp olive oil

1 pkg (8-oz) sliced fresh mushrooms

1 pkg (10-oz) fresh baby spinach

1 jar (23.5-oz) no-salt-added traditional pasta sauce

1/2 cup (2-oz) shredded part-skim mozzarella cheese

In a 4-qt Dutch oven bring 4 cups water to boiling. Add macaroni and cook according to the package directions (do not add salt). Meanwhile, in a small bowl stir together ricotta cheese, Parmesan cheese, salt, and seasonings. Set aside.

In a very large nonstick skillet heat oil over medium heat. Add mushrooms and cook about 5 minutes or until tender. Add spinach and cook, tossing until wilted and liquid is evaporated. Drain well, if needed.

Drain cooked pasta well. Stir cheese mixture into hot pasta. Stir in pasta sauce and cook until bubbly. Stir in the mushroom-spinach mixture. Sprinkle with mozzarella cheese.

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MEXICAN-STYLE CHICKEN SPAGHETTI

1 lb boneless, skinless chicken breasts
1 lb velveeta cheese, regular or Mexican
1 can(s) rotel tomatoes, regular or hot
1 lb spaghetti pasta
1 stick butter
1 can(s) cream of chicken soup, undiluted
1 can(s) cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper, red or green, chopped
salt and pepper to taste

1 Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
2 Remove chicken when completely done, about 10 to 12 minutes.
3 Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.
4 Melt the butter in that same (empty) pot and sauté the onion and bell pepper.
5 Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
6 Add cheese and stir together, mixing well. Add salt and pepper to taste.
7 Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.

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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

AMAZING ZITI

1 lb extra-lean ground beef

2 medium carrots shredded
2 cans (10 3/4-oz) reduced-fat condensed tomato soup
2 1/2 cups water
8-oz ziti
2 tsp basil
1 tsp onion powder
1 tsp garlic powder
1 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese

Cook the ground beef and carrots in a 4-quart Dutch oven over medium heat until beef is no longer pink; drain off fat.  Add the soup, water, ziti, basil, onion and garlic powders to the Dutch oven.  Bring to a boil and reduce heat.  Cover and cook approximately 25 minutes until the ziti is tender; stir occasionally during cooking.

Stir in the mozzarella cheese.

When serving, sprinkle with the Parmesan cheese.

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Pizza Spaghetti Casserole

My cousin shared this on facebook.  Since the person who originally posted it said, "Feel free to share," I am doing exactly that!

1 lb. Ground meat (I like turkey) 
1 box uncooked spaghetti noodles
½ teaspoon salt
½ teaspoon Oregano 
½ teaspoon garlic powder
½ Cup Milk 
1 Egg
2 ounces sliced pepperoni (I like Turkey)
1 (26 ounce) jar pasta sauce
1 can diced Italian style tomatoes 
¼ cup grated parmesan cheese
1 (8 ounce) package shredded Italian cheese blend
Any other pizza toppings, you can add like Black olives, sausage, onions, green peppers, etc...

Directions: 

Boil water & salt for Spaghetti noodles, once it starts boiling, add noodles. Brown meat in a separate frying pan. Once noodles are cooked, drain and put in a casserole dish. In a separate bowl, combine milk & egg & whisk. Poor over pasta & add jar of sauce, can of tomatoes, garlic powder, & oregano. Mix all together well. On top of pasta mixture, layer the ground meat, then add a layer of pepperoni's. Sprinkle Parmesan cheese, & Italian cheese. And layer more pepperoni. Bake in the oven at 350 for 30 minutes.

Feel free to LIKE AND SHARE !!

 

CAMPBELL'S CHICKEN-AND-CHEESE FETTUCCINE

An old recipe from Campbell's Soup.  Good way to use up leftover chicken.

1 tbsp margarine* or butter
1 clove garlic, minced
1 1/2 cups cooked chicken, cut in strips
1 can (10 3/4-oz) Campbell's condensed broccoli cheese soup
1 cup milk
1/4 cup grated Parmesan cheese
3 cups hot cooked fettuccine (about 8-oz dry)
Chopped fresh parsley and kale leaves for garnish, if desired

Cook fettuccine according to package directions.

In a 10-inch skillet, over medium heat, in hot margarine* or butter, cook garlic 2 minutes, stirring occasionally.

Stir in the chicken, soup, milk, and cheese.  Heat to boiling.  Reduce heat to low.  Cook 5 minutes, stirring occasionally.

To serve, pour over the fettuccine; toss to coat.  Sprinkle with parsley and garnish with kale leaves, if desired.

Yield: 4 main dish servings or about 5 cups.

*I suggest butter. It is healthier than margarine.

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HEARTY CHICKEN SPAGHETTI CASSEROLE

8 oz uncooked spaghetti, broken into 3-inch pieces

3 cups cubed rotisserie chicken

1 can (10 1/4-oz) condensed cream of chicken soup, undiluted

1 cup 2% milk

1 med onion, chopped

1 cup shredded sharp cheddar cheese, divided

1 cup Swiss cheese divided

1 can (4-oz) mushroom stems and pieces, drained

1/2 cup chopped roasted sweet red peppers

3 tbsp mayonnaise

1 1/2 tsp steak seasoning

1/2 tsp dried basil

Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine chicken, soup, milk, onion, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil.

Drain spaghetti and add to the chicken mixture, toss to coat. Transfer to a greased 13x9-inch baking dish. Cover and bake at 350-degrees for 20 minutes. Uncover and sprinkle with the remaining cheeses. Bake until heated through and cheese is melted, 5 to 10 minutes longer.

Yield: 6 servings

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CREAMY SEAFOOD PASTA

This recipe is from the Pillsbury Bake-Off contest in 2004.

16-oz uncooked linguine

1 can (18.5-oz) Progresso Traditional New England clam chowder

1 cup milk

1/2 cup shredded Parmesan cheese

2 garlic cloves, finely chopped

2 tablespoons olive oil

1 1/2-lb uncooked deveined peeled large shrimp, tail shells removed

1 package (8-oz) sliced fresh mushrooms

4 medium green onions, chopped

1/4 to 1/2 teaspoon crushed red pepper flakes

1/2 cup chopped fresh parsley

Salt and pepper to taste

1/2 cup shredded Parmesan cheese, if desired

In a 5 to 6-quart Dutch oven, cook linguine as directed on package. Drain well and return to the Dutch oven, cover to keep warm.

Meanwhile, in a blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic. Cover, blend on medium speed until the mixture is smooth. Set aside.

In a 12-inch nonstick skillet or wok, heat oil over medium-high heat until hot. Cook shrimp, mushrooms and onion in oil about 5 minutes, stirring frequently, until shrimp turn pink.

Stir in pepper flakes and soup mixture; cook until hot. Stir in parsley, salt and pepper.

Pour over cooked linguine in Dutch oven, tossing gently to coat. Top individual servings with shredded Parmesan cheese, if desired.

Yield: 8 servings

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TORTELLINI SALAD

1 lb fresh broccoli florets*

2 cups tightly packed fresh baby spinach leaves, torn into bite-size pieces
1 cup diced red bell pepper
2 pkgs (9-oz each) small cheese-filled tortellini, cooked, drained, cooled
1/4 cup red wine vinegar
2 tbsp olive oil
1 1/2 tsp lemon juice
1 tsp sugar
1 tsp garlic salt

Steam broccoli until crisp tender.

Steam spinach until just wilted.

In a large bowl combine broccoli, spinach, red pepper and tortellini; toss well.

In a small bowl, combine the vinegar, oil, lemon juice, sugar, and garlic salt; blend well.

Pour the dressing over the tortellini and vegetables in the large bowl and toss to coat well.

*May substitute asparagus for broccoli.

Yield 4 servings

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MACARONI HAM SALAD

2 cups uncooked elbow macaroni (whole-grain is healthiest)

3 cups cooked, diced lean ham
1 cup diced celery
1 cup mayonnaise
1/4 cup sweet pickle relish, drained
2 tbsp finely chopped onion
2 tbsp chopped pimento
1/2 tsp salt
2 to 3 grinds of black pepper

Prepare the macaroni according to the package directions; drain well.

In a large bowl, combine the macaroni with the remaining ingredients; stir to blend well and coat all the ham and macaroni.

Cover and refrigerate until serving time.

Yield: 6 servings

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EASY SHRIMP CARBONARA

8-oz uncooked whole-wheat spaghetti
4 slices bacon, chopped
1 lb raw deveined peeled large shrimp
1 cup frozen peas
1 container (10-oz) Italian Cheese and Herb Cooking Creme
1/4 cup grated parmesan cheese

Cook the spaghetti as directed on the package leaving out the salt.

In the meantime, cook the bacon in large skillet until crisp.  Using a slotted spoon, remove the bacon from the skillet; drain on paper towels.  Save 1 tablespoon of the drippings in the skillet.

Add the shrimp to the saved drippings in the skillet and cook over medium heat 5 minutes or until the shrimp turns pink.  Stir in the peas and cook for 1 minute.  Add the cooking creme and continue to cook, stirring, for 3 minutes or until thoroughly heated.

Drain the spaghetti in a colander then return to the pan.  Add the shrimp and the bacon; toss to mix lightly.  Sprinkle with the parmesan cheese before serving.

recipe and photo Kraft Foods several years ago

MEATY MUSHROOM LASAGNA

8-oz ground beef

8-oz mushrooms, chopped

2 (15-oz) cartons ricotta cheese

8-oz shredded mozzarella cheese

1 egg

2 tbsp grated Parmesan cheese

1 tsp dried oregano

1 (24-oz) jar marinara sauce of your choice

12 oven-ready lasagna noodles

Preheat oven to 375-degrees.

In a large nonstick skillet, cook beef and mushrooms over medium heat, stirring until beef is no longer pink, about 10 minutes, drain.

Combine the ricotta, 1 cup mozzarella, egg, Parmesan and oregano. Thin the marinara sauce with 1/2 cup water.

In a 13x9-inch dish, spread 3/4 cup of sauce and top with 4 of the lasagna noodles, overlapping, then half the cheese mixture, half the beef mixture. and 3/4 cup of sauce. Repeat once. Top with the remaining noodles and sauce. Spray under side of foil with cooking spray and place, spray side down over the lasagna. Bake at 375 for 45 minutes. Uncover and top with the remaining mozzarella cheese. Bake about 10 minutes more to melt the cheese.

file photo for reference only

HEARTY BEEF RAVIOLI

1 pkg (25-oz) frozen beef ravioli

1/2 lb extra-lean ground beef

1 med green bell pepper, chopped

1 can (14.5-oz) no-salt-added diced tomatoes, undrained

1 can (8-oz) no-salt-added tomato sauce

2 tbsp taco seasoning

3/4 cups shredded reduced-fat cheddar cheese

1 can (2 1/4-oz) sliced ripe olives, drained

Cook ravioli according to package directions, drain.

Meanwhile, in a large nonstick skillet, cook beef and pepper over medium heat 4-6 minutes or until beef is no longer pink. As mixture cooks, break up beef into crumbles. Drain and stir in tomatoes, tomato sauce and taco seasoning. Bring to a boil. Reduce heat and simmer, uncovered, 5 to 7 minutes or until slightly thickened. Serve with the ravioli. Top with the cheese and olives.

recipe idea and photo TOH 2015

GARDEN FRESH MACARONI & HAM SALAD

1 pkg (7-oz) elbow macaroni

2 cups diced cooked ham
1 cup diced cheddar cheese
1 cup frozen peas, thawed
1 cup torn or shredded lettuce
1 medium tomato, chopped
1/2 cup diced green bell pepper
1/4 cup minced onion
3/4 cup bottled Italian or Ranch salad dressing (depends on your preference)
1 tsp salt, optional
dash freshly ground black pepper

Prepare the macaroni according to the package directions, omitting any oil or butter; drain well.

Pour the macaroni into a large mixing bowl; add the remaining ingredients and toss to coat well.
Chill until serving time.

MEATY BAKED MACARONI

This is listed on my Quick Fix Recipes because it only takes about 20 minutes prep time.  It does need to bake for half an hour making it completely ready in an hour.  While the casserole bakes you can prepare a salad or steam a vegetable for a complete meal.

1 lb lean ground beef (or chicken, if desired)
1/2 cup chopped onion
1 jar (16-oz) favorite spaghetti sauce
1 can (4-oz) sliced mushrooms, drained
6 oz macaroni, cooked according to package directions: drained
1 cup sour cream
4 oz sliced provolone cheese, sliced
4 oz mozzarella cheese, shredded

Cook beef in a large skillet over medium-high heat until browned, stirring to break up.  When browned, drain well.  Return to the skillet and add the onion; cook for a couple of minutes to soften onion.  Stir the spaghetti sauce and mushrooms into the meat and onion; simmer, uncovered, for about 5 minutes.

Preheat oven to 350 degrees.
Spray an oblong baking dish with nonstick cooking spray.  Spread half the macaroni over the bottom of the pan.  Top with half the sauce mixture topped with half the sour cream.  Layer the provolone cheese over the sour cream.  Repeat the process ending with the mozzarella cheese.  Spray the underside of a piece of foil lightly with nonstick cooking spray and cover the dish loosely.

Bake at 350 degrees for 25 minutes.  Remove the foil and bake another 5 minutes.

Yield: 6 servings

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COLORFUL POPPY SEED PASTA SALAD

This is a quick fix recipe but does need 2 hours of refrigeration before serving so the flavors can blend.

 pkg (12-oz) tri-color pasta
1 cup cherry tomato halves
1 small can (3.8-oz) sliced ripe olives, drained well
1/2 cup small fresh broccoli florets
1/2 cup small fresh cauliflower pieces
1/4 cup fresh yellow squash, julienned
1 bottle (12-oz) poppy seed salad dressing
1/4 cup sunflower seeds

Cook the pasta according to package directions with out adding salt or butter.  Drain pasta and rinse with cold water; drain well.

In a large serving bowl combine the pasta, tomatoes, olives, broccoli, cauliflower, and squash.  Drizzle the dressing over the mixture and toss well to coat.  Cover and refrigerate two hours to overnight.

Before serving sprinkle the sunflower seeds over all.

Yield: 4 to 6 servings

I believe I got this recipe and photo from TOH several years ago.