Easy Baked Ziti

Sometimes when I wake up in the morning, I know that I need to make this recipe. The pasta is so tender and the sausage slightly spicy, the cheese so gooey and good...
I serve this with a crisp, green salad and some garlic bread sticks and call it Heaven.
Of course if you're inclined to make your own sauce, use that--the ziti will be even more delicious. See for yourself.



16 ounces dry ziti pasta
1 pound Italian sausage
15 ounces container ricotta cheese
1 egg
1 large white onion, minced
3 teaspoons minced garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 (26 ounce each) jars spaghetti sauce*, divided
8 ounces shredded Italian cheese blend
1 teaspoon dried basil

Preheat an oven to 350 degrees F. Grease a 9x13 inch baking dish.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil.

Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
While pasta is cooking, heat a large skillet over medium heat. Add the sausage, and cook and stir until brown, about 10 minutes. Drain sausage and set aside.
Stir together the ricotta, egg, onion, garlic, and oregano in a large bowl until well combined.
Stir in the drained pasta, the drained sausage, salt, pepper, and 1/2 jar of the spaghetti sauce; mix well.

In the prepared baking dish, cover the bottom with 1/3 jar of spaghetti sauce. Layer 1/2 of the pasta mixture, 1/3 jar of spaghetti sauce, and 1/2 of the shredded cheese.
Then layer the remaining 1/2 of the pasta, 1/3 of the sauce, and 1/2 of the cheese. Sprinkle with basil. Cover the dish tightly with aluminum foil.
Bake in the preheated oven until heated through, about 20 minutes. Uncover; return to the oven and bake until cheese is melted, 5 to 10 more minutes.

*You can use 40 oz. homemade sauce instead of the store-bought jar type.

Lemon Pepper Pasta

I love easy pasta dishes for busy nights. This recipe definitely qualifies as easy.
I get the pasta at Trader Joe's, but I'm sure you can find it at any market. You could also use a mix of seafood instead of just shrimp. The whole meal comes together easily in under 20 minutes. But I won't tell if you don't...



8 ounce package lemon pepper pasta
4 tablespoons olive oil
2 tablespoons chopped garlic
1 tablespoon lemon pepper
1 pound medium shrimp - peeled and deveined
1/2 cup shaved Parmesan cheese
2 tablespoons capers, optional

Bring a large pot of lightly salted water to boil, add pasta and cook as directed on package.
Drain, and return pasta to the pot.
Heat olive oil in a skillet over medium heat. Cook garlic, lemon pepper seasoning, and shrimp in oil until shrimp is opaque, 3 to 5 minutes.
Toss pasta with shrimp, Parmesan cheese, & capers, if desired.

Pasta Primavera

This pasta primavera recipe is very special to me. For many, many years I had been entering the contests at Taste Of Home, and I'd won a few times--second place, 2 runner-ups, but never the Grand Prize.
My sweet husband knew how badly I wanted to win, as the prize package was a Cuisinart and a Kitchen Aid stand mixer.
Finally after several Christmases together he surprised me with both!! And the following month I won the Grand Prize with this Primavera! Fortunately, I was able to take a cash prize instead -- $500.
This recipe is very adaptable to your family's tastes and preferences. Use the amounts as a guide, but absolutely any fresh vegetables are fantastic in this.
The pasta needn't be penne either--bowties or large shells work beautifully as well.
As for the sauce, it couldn't get any easier--see for yourself.



1 cup uncooked penne pasta
8 fresh asparagus spears, trimmed and cut into 1-inch pieces
2/3 cup julienned carrot
3 tablespoons butter
4 large fresh mushrooms, sliced
1/2 cup chopped yellow summer squash
1/2 cup chopped zucchini
1-1/2 cups shredded cooked turkey or rotisserie chicken
1 medium tomato, chopped or 16 halved cherry tomatoes
1 envelope Italian salad dressing mix
1 cup heavy whipping cream
1/4 cup grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and carrot in butter for 3 minutes. Add the mushrooms, yellow squash and zucchini; saute until crisp-tender.
Stir in the turkey, tomato, dressing mix and cream. Bring to a boil; cook and stir for 2 minutes.
Drain pasta; add to vegetable mixture and toss to combine. Sprinkle with cheese and toss again.

4 servings

Pasta Primavera

This pasta primavera recipe is very special to me. For many, many years I had been entering the contests at Taste Of Home, and I'd won a few times--second place, 2 runner-ups, but never the Grand Prize.
My sweet husband knew how badly I wanted to win, as the prize package was a Cuisinart and a Kitchen Aid stand mixer.
Finally after several Christmases together he surprised me with both!! And the following month I won the Grand Prize with this Primavera! Fortunately, I was able to take a cash prize instead -- $500.
This recipe is very adaptable to your family's tastes and preferences. Use the amounts as a guide, but absolutely any veggies are fantastic in this. The pasta needn't be penne either--bowties or large shells work beautifully as well.
As for the sauce, it couldn't get any easier--see for yourself.




1 cup uncooked penne pasta
8 fresh asparagus spears, trimmed and cut into 1-inch pieces
2/3 cup julienned carrot
3 tablespoons butter
4 large fresh mushrooms, sliced
1/2 cup chopped yellow summer squash
1/2 cup chopped zucchini
1-1/2 cups shredded cooked turkey or rotisserie chicken
1 medium tomato, chopped or 16 halved cherry tomatoes
1 envelope Italian salad dressing mix
1 cup heavy whipping cream
1/4 cup grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and carrot in butter for 3 minutes. Add the mushrooms, yellow squash and zucchini; saute until crisp-tender.
Stir in the turkey, tomato, dressing mix and cream. Bring to a boil; cook and stir for 2 minutes.
Drain pasta; add to vegetable mixture and toss to combine. Sprinkle with cheese and toss again.

4 servings.

Lemony Bowtie Pasta

I love the combination of lemon and chicken and this recipe is a serious favorite of mine. The chicken is so tender, the buttery sauce is perfect, I could eat this twice a week. Take a look...

Lemon Butter Sauce:

• 1/4 cup white wine
• 5 tablespoons fresh lemon juice
• 5 tablespoons heavy cream
• 1 cup butter, chilled
• salt and pepper to taste

Chicken and Pasta:

• 1/2 pound dry farfalle (bow tie) pasta
• 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• salt and pepper to taste
• 4 ounces bacon
• 6 ounces mushrooms, sliced
• 6 ounces artichoke hearts, drained and halved
• 2 teaspoons capers, drained
• chopped fresh parsley for garnish

To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.

Lemony Bowtie Pasta

I love the combination of lemon and chicken and this recipe is a serious favorite of mine. The chicken is so tender, the buttery sauce is perfect, I could eat this twice a week. Take a look...

Lemon Butter Sauce:

• 1/4 cup white wine
• 5 tablespoons fresh lemon juice
• 5 tablespoons heavy cream
• 1 cup butter, chilled
• salt and pepper to taste

Chicken and Pasta:

• 1/2 pound dry farfalle (bow tie) pasta
• 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• salt and pepper to taste
• 4 ounces bacon
• 6 ounces mushrooms, sliced
• 6 ounces artichoke hearts, drained and halved
• 2 teaspoons capers, drained
• chopped fresh parsley for garnish

To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.

Sesame Chicken Pasta

This simple pasta recipe never disappoints-- it's so full of flavor you can actually leave out the chicken and add 3 cups of your favorite sauteed vegetables. Mmmm Mmmm.



1/4 cup sesame seeds
1 (16 ounce) package rotini pasta
1/2 cup vegetable oil
1/3 cup light soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
3 tablespoons white sugar
1/2 teaspoon ginger
1/4 teaspoon ground black pepper
3 cups shredded, cooked chicken breast meat
1/3 cup chopped fresh cilantro
1/3 cup chopped green onion

Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

Pepperoni Pasta Salad

My kids weren't fans of pasta salad until they tried this one. I like that it doesn't make a massive batch, this recipe serves 5 perfectly. It's colorful and tangy with just the right amount of "stuff" in it according to them. Test it out on your family and see if they agree.



2 cups uncooked tricolor spiral pasta
1 cup cubed cheddar cheese
1 cup coarsely chopped broccoli florets
1 tomato, cored & chopped
2 green onions, chopped
1/4 cup sliced ripe olives
28 pepperoni slices
1/2 cup zesty Italian salad dressing

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, broccoli, tomato, onions, ripe olives and pepperoni. Add salad dressing and toss to coat. Cover and refrigerate until serving.

About 5 servings.

Seafood Pasta

This pasta dish is cheesy, a little spicy and full of seafood...what's not to love?



2 cups heavy whipping cream
1 Tablespoon chopped fresh basil
1 Tablespoon chopped fresh thyme
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 pound shrimp, peeled and deveined
1/2 pound bay scallops
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 pound dry fettuccine pasta

Cook pasta in a large pot of boiling salted water until al dente.
Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
Drain pasta. Serve sauce over noodles

Chicken, Spinach & Pasta for 2

To me summertime dinners = quick, easy, fresh from the garden meals- and this recipe certainly fits the bill. Made with fresh spinach, leftover chicken, garden tomatoes, and your favorite pasta, you're on your way to a fantastic dinner in under 20 minutes.

Here's what to do~

Serves 2. Easy to double for 4 servings.

Chop one cup of leftover chicken and remove the stems from two cups of fresh spinach.



Meanwhile, cook 1 cup bow tie pasta in 2 cups water with 1 teaspoon chicken boullion according to package directions. Drain & set aside.



In a skillet, melt 1 Tablespoon butter.



Saute chicken for 1 minute. Sprinkle with 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon sea salt.



Add spinach, stir for 2 or 3 minutes over medium heat until wilted.







Add 1/2 cup cherry tomatoes, sliced in half if large.



Stir to mix. Add 1/2 cup dry white wine.



Add 1/3 cup shredded fresh Parmesan cheese and stir to mix.



Saute 2 minutes longer & serve over warm pasta.



Perfect with a Caprese salad.

Leftover Ham--What To Do With It!

Okay, so after Easter is over, what do you do with the leftover ham?
Other than the usual, ham sandwiches, what can you use it in? Are you looking for something new?

Here are my top three favorite ways to use up leftover ham:

Without question, the best is Boo Boo. It's really called Shit On A Shingle, but my mom would never say that to us as kids, so Boo Boo it is.

#1 BooBoo (a.k.a. Shit On A Shingle)


4 Tablespoons butter
4 Tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups milk
1/3 cup cheese (I love the mac & cheese powdery stuff any cheese you like is fine)
1 cup cooked, leftover ham
Toast, or chow mien noodles, to serve on

In a large saucepan, melt butter--no substitutions.
Add flour, salt & pepper stirring until smooth. (will be pasty)
Add milk slowly--stirring constantly to make into gravy.
When smooth, add cheese and stir until mixed well and smooth again. Stir in chopped ham. Stir until hot throughout.
Serve hot over toast or chow mien noodles.
Serves 2 or 3 hungry people


#2 Pasta Primavera
I made up this recipe a long time ago, and it was my Grand Prize winner in Taste Of Home last year. No one will ever recognize your leftover ham in this primavera!



2 cups wheel-shaped (Rotelle) pasta, uncooked (you can use Jumbo Elbow Macaroni or whatever)
4 oz. fresh mushrooms, sliced
10 fresh asparagus stalks, sliced into bite-size pieces (you can use broccoli if you prefer it)
1 small zucchini, sliced into bite-size wedges
1 small summer squash , sliced into bite-size wedges
Handful of baby carrots, sliced into matchsticks strips
2 T. butter
1 cup milk or cream
1 envelope (0.7 oz.)“Good Seasons” (dry package) Italian Salad Dressing Mix
1 medium size tomato, chopped (or a cup of cherry tomatoes, halved)
1 cup ham, sliced or cubed
1/4 cup Parmesan cheese, freshly shredded

Cook pasta as directed on packaging. Drain.
Cook & stir mushrooms, asparagus, and zucchini, squash & carrots in butter in 2-quart saucepan over medium heat until tender.
Mix milk and dressing mix (dry) thoroughly. Stir into mushroom mixture. Heat to boiling, stirring often--reduce heat.
Stir in tomato and ham. Heat together until hot. Toss hot, cooked pasta with sauce. Sprinkle with cheese.
about 3 or 4 servings



#3 Ham & Au Gratin Potatoes
Just the words "au gratin" make me happy!



6 cups potatoes, peeled and cubed
3 cups diced cooked ham
3 tablespoons minced onion
1 cup butter or margarine
1/2 cup and 1 tablespoon all-purpose flour
4-1/2 cups milk
3 cups shredded Cheddar cheese
2-1/4 teaspoons salt
3 dashes white pepper
Chopped fresh parsley

Combine potatoes, ham and onion in a greased casserole; set aside.
In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add milk; stirring constantly until mixture thickens and bubbles.
Add cheese, salt and pepper; stir until the cheese melts. Pour over potato mixture and stir gently to mix. Bake at 350 degrees F for 35-40 minutes or until bubbly. Garnish with parsley.

Easy Peasy Veal Scallopini

Just because you don't have a lot of time doesn't mean you can't throw together a delicious meal. This Veal Scallopini recipe proves that. By the time you cook the pasta, you can be well on your way to a fabulous feast, here's how:





1 lb. veal cutlets -- pounded thin
1/2 cup flour
1 teaspoon seasoned salt
1 teaspoon seasoned pepper
1/2 teaspoon Penzey's Brady Street seasoning (optional)

1/4 cup butter (divided use)
1 small shallot, diced
1 lemon (juiced)
1/3 cup chardonnay
2 Tablespoons capers

Pasta (cooked as directed on package)
Sliced tomatoes, drizzled with balsamic vinegar (optional)






Mix together the flour and seasonings.





Dredge veal in mixture to coat.





Melt 2 T. butter in large skillet over medium heat and saute shallot just until softened.




Add coated veal slices and cook for about 2 minutes on each side.


Remove to a plate to keep warm and cook remaining veal. Remove all veal from skillet and keep warm.


Add remaining butter to skillet and add lemon juice, chardonnay, and capers--bring to a boil while stirring. Immediately serve sauce over cooked veal and pasta.





-

Scallops & Pasta in 15 minutes

Sometimes I want a delicious meal, but don't have an hour to prepare it. This recipe comes in handy on a night like that.

Tender, juicy sea scallops cooked in a light, crisp coating and served with angel hair pasta and a fresh tasting saute.
The whole meal is ready in fifteen minutes and no one will ever know how easy it was to make. Shhh. It's our secret.


Serves 2.





Make these awesome, tender & juicy scallops: http://www.tasteofhome.com/recipes/Breaded-Sea-Scallops





Cook 6 oz. Angel Hair pasta according to package directions. Drain & set aside.





Meanwhile, over medium heat, saute 12 cherry tomatoes-halved, 4 mushrooms-sliced thin, 1 T. capers in 1 T. olive oil or butter for about 3 or 4 minutes.*





Grate some fresh Parmesan cheese, about 3/4 cup or so.





Serve with lemon wedges.

* You could also add fresh garlic, basil, shallots, etc. here, but I knew my picky son would object.

Spaghetti & Clams

One of my family's favorite things is steamed clams.



We score the big bundle at Costco a few times a month and rarely have any leftovers.



But we had so many other things last night, that we did indeed have a few dozen left.
I decided to make a very simple Spaghetti & Clam dinner. Light, fast & delicious, see for yourself.

Saute 2 T. finely chopped onions with a few minced cloves of garlic in 2 T. butter until tender but not browned.

Add 1 cup of water and 1 T. vegetable boullion and simmer while pasta cooks.

3 minutes before pasta is fully cooked, add clams to broth and squeeze fresh lemon juice over all.

Drain pasta and serve clams & broth over top. Sprinkle with fresh Parmesan cheese & ground pepper.

5 FAST Meals For Summertime--Here You Go

With summer vacation here we all need fast meals that don't take a lot of time in the kitchen, but still leave everyone feeling satisfied.
Each week, I plan to post a menu with 5 FAST meals in addition to a grocery list to make your summertime meal planning a breeze. Consider doubling some of the recipes to have leftovers for hassle-free lunches as well.



Pasta primavera is a recipe I created years ago to get my family eating more vegetables. I'm proud to say it actually went on to win the Grand Prize in Taste of Home magazine. I make it often and it's a fantastic way to use up the leftovers from veggie trays at parties. I hope you like it~

http://housewifecooking.blogspot.com/2009/08/pasta-primavera.html





My Favorite Fish Dish is super simple and fail-proof. It's the first fish recipe I mastered, and it's a total keeper! With crumbled bacon and scallions on top, you can't lose serving this meal.

http://housewifecooking.blogspot.com/2009/02/my-favorite-fish-recipe.html




This shredded meat recipe is equally delicious whether you use beef or pork. It keeps well, tightly covered in the refrigerator, for several days and is extremely versatile. Burritos, tacos, tostadas, on a bun--sandwich style--it's all good.

http://housewifecooking.blogspot.com/2009/04/shredded-meat-for-tacos.html






Who doesn't love a gooey quesadilla? This one combines chicken and mushrooms and is pretty hard to resist. You may want to make extra...

http://housewifecooking.blogspot.com/2010/03/chicken-mushroom-quesadillas.html




Ah, the burger. The epitome of summertime food. This recipe puts all of the condiments into the burger, before grilling. It results in a juicy, flavorful burger that needs only a slice of cheese and a leaf of lettuce. The recipe makes 16 burgers, but it's easy to "half" or you can freeze the remaining raw burgers, tightly wrapped and frozen, for up to 2 months.

http://housewifecooking.blogspot.com/2009/03/perfect-burgers.html




GROCERY LIST*

2 lbs. chicken breast meat or 2 rotisserie chickens
3 lbs. lean ground beef
3 to 4 pounds beef or pork roast
1 lb. whitefish fillets
1 lb. bacon

salsa
guacamole
sour cream
Parmesan cheese
cheddar or jack cheese
dry pasta (for primavera)
small carton heavy cream
Italian salad dressing mix (dry envelope)
tortillas
hamburger buns
8 oz. canned Ortega green chilies
1 to 2 pounds mushrooms
2 onions
bunch scallions
celery
3 tomatoes
2 lemons
large carrot
zucchini squash


* All amounts are approximate & normal, household staples have not been considered in list. (i.e. salt, pepper, garlic salt, etc.)

Creamy Italian Chicken

This recipe is great when you need something for the crock pot that everyone will enjoy. Creamy, cheesey sauce over tender chicken on pasta...comfort food at it's simplest.



4 boneless skinless chicken breast halves
1 envelope Italian salad dressing mix
1/4 cup water
1 package (8 ounces) cream cheese, softened
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
4 ounces mushrooms, sliced
Hot cooked pasta
Fresh basil leaves, optional

Place the chicken in a crock pot. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours.
In a small bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until a meat thermometer reaches 170°. Serve with pasta. Garnish with basil if desired.

My Taste Of Home Grand Prize Winner!

Last year I was fortunate to win the Grand Prize in Taste Of Home's Cooking Contest.
It was quite an honor, as I've been a TofH reader since the 90's when I was a newlywed. My recipe calls for turkey, but honestly--chicken, or ham, or no meat at all is just as wonderful. It's a very colorful dish that is also quite versatile. You can use any veggies that you love, and just between us, it's a great way to use up little bits of fresh vegetables you have on hand. With its foolproof sauce, this recipe is sure to become a staple for you too. Check it out...

• 2 cups wheel-shaped (Rotelle) pasta, uncooked (you can use Jumbo Elbow Macaroni or whatever)
• 4 oz. fresh mushrooms, sliced
• 10 fresh asparagus stalks, sliced into bite-size pieces (you can use broccoli if you prefer it)
• 1 small zucchini, sliced into bite-size wedges
• 1 small summer squash , sliced into bite-size wedges
• Handful of baby carrots, sliced into matchsticks strips
• 2 T. butter
• 1 cup milk or cream
• 1 envelope (0.7 oz.)“Good Seasons” (dry package) Italian Salad Dressing Mix
• 1 medium size tomato, chopped (or a cup of cherry tomatoes, halved)
• 1 cup turkey, sliced or cubed
• 1/4 cup Parmesan cheese, freshly shredded

Cook pasta as directed on packaging. Drain.
Cook & stir mushrooms, asparagus, and zucchini, squash & carrots in butter in 2-quart saucepan over medium heat until tender.
Mix milk and dressing mix (dry) thoroughly. Stir into mushroom mixture. Heat to boiling, stirring often--reduce heat.
Stir in tomato and turkey. Heat together until hot. Toss hot, cooked pasta with sauce. Sprinkle with cheese.
--about 3 or 4 servings

Great leftover!

Easy, Creamy Chicken Piccata

I love chicken piccata and have come up with a recipe my family loves.  The chicken tenders cook fast, but of course you can use boneless chicken breasts or thighs, it will just take a bit longer.  This creamy sauce is tangy, and delicious--I think you'll agree. 

1 lb. chicken tenders

1/2 cup cornstarch

1 teaspoon garlic salt

1/2 teaspoon seasoned pepper

1 Tablespoon parmesan cheese

2 Tablespoons butter, more if necessary

2 Tablespoons olive oil, more if necessary

1 cup white wine

2 Tablespoons butter

2 Tablespoons lemon juice

1/4 cup cream or half and half

2 Tablespoons capers, more if you love them

Pasta, cooked, drained and buttered lightly

Parmesan cheese, if desired

In a shallow dish, combine cornstarch, garlic salt, pepper & cheese.

Dredge chicken pieces and coat well on all sides.

Place coated pieces on a plate in one layer and cover with plastic wrap.

Chill for 15 minutes.

In a large skillet, melt 1 T. butter and 1 T. oil. Add chicken pieces* and cook over medium heat for about 4 minutes, turn and cook about 2-3 minutes more, or until golden.

Add remaining butter & oil as needed while frying. (*reserve seasoned cornstarch mixture on plate, it should equal about 2 Tablespoons.)

Remove chicken to a plate and keep warm.

Melt 2 T. butter in same skillet, add reserved cornstarch mixture and stir constantly for 1 minute over medium high heat.

Add wine, lemon juice, and cream, stirring constantly.

Reduce heat to medium-low and continue stirring until reduced to a smooth gravy.

Add capers and heat for another minute or two.

Serve chicken pieces over buttered pasta and top with sauce. Sprinkle with additional parmesan cheese if desired.