Ingredients:(Spaghetti With Butternut Squash and Parmesan Sauce)
1 (12 ounce) box of ronzoni smart taste spaghetti
1 small butternut squash, peeled and diced
2 tablespoons unsalted butter
1 chicken bouillon cube
2 tablespoons grated parmesan cheese salt & freshly ground black pepper, to taste
4 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
Directions:(Spaghetti With Butternut Squash and Parmesan Sauce)
xpepper to taste.
Bake for 30 minutes. Remove from oven, let cool slightly. Place in a blender or food processor and blend until smooth.
Heat a large pot of salted water to boil for spaghetti. Cook according to package directions al dente. Reserve 3 cups of the starchy pasta water before draining.
Meanwhile, heat a large deep saute pan over medium heat. Add 2 tbs. olive oil, and 2 tbs. butter. Add onions, cook for 3 minutes stirring occasionally, add garlic cook for 1 minute. Add chicken bouillon cube, cook 1 more minute.
Add blended butternut squash, Parmesan cheese, and freshly ground pepper. Cook for 5 minutes, stirring occasionally. Add in the pasta water one cup at a time, add one to three cups depending on how thick or thin you like your sauce (I added about 2 cups).
Toss the drained pasta with the sauce. Mix well to combine.
Top with extra Parmesan cheese if you like.
Ingredients: (Florentine Pizza with Artichokes)
1 package (12.7 oz.) Italian herbs and cheese focaccia bread mix
1 teaspoon olive oil
4 cups fresh spinach, chopped
1/4 cup Marinara Sauce (15 oz.)
1 clove garlic, finely chopped
2 tablespoons parmesean cheese, shredded
1/3 cup red onion, sliced
2 jars (4.5 oz.) marinated artichoke hearts, drained
1/3 cup goat cheese, crumbled
2 tablespoons pine nuts, toasted
Instructions: (Florentine Pizza with Artichokes)
Prepare focaccia dough according to package directions.
Heat olive oil in medium skillet over medium-high heat. Add spinach; cook, stirring frequently, for 1 to 2 minutes or until wilted. Combine sauce and garlic in small bowl. Spread evenly over dough; sprinkle with Parmesan cheese. Top with onion, spinach, artichokes, goat cheese and pine nuts.
Bake according to foccacia package directions until golden around edges. Cool in pan on wire rack for 1 to 2 minutes before serving.
Ingredients: (Pumpkin Apple Dessert Pizza)
1 pkg. (16.5 oz.) Sugar Cookie Bar Dough
1 cup 100% Pure Pumpkin
3 ozs. cream cheese, softened
3 tablespoons granulated sugar, divided
1/2 teaspoon ground cinnamon
1 cup thinly sliced green apple, peeled and cored
1/8 teaspoon ground cinnamon
1/3 cup chopped walnuts
Caramel flavored ice cream topping
Directions: (Pumpkin Apple Dessert Pizza)
Preheat oven to 325° F. Grease 12-inch pizza pan or large baking sheet.
Place whole bar of dough on prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to form a 9-inch circle.
Bake for 22 to 25 minutes or until light golden brown. Remove from oven; prick with fork. Cool on pan on wire rack.
Beat pumpkin, cream cheese, 2 tablespoons sugar and cinnamon in small mixer bowl until smooth. Spread over pizza crust to 3/4 inch from edge. Mix apple slices with remaining sugar and dash cinnamon in small bowl; place on pizza. Sprinkle with nuts.
Bake for 8 to 10 minutes; remove from oven. Drizzle with caramel topping. Cut into wedges; serve warm.
Ingredients: (Fricco Crackers Pasta Tri-Color Salad with Caesar Vinaigrette)
1 package Three Cheese Tortellini (9 oz.), prepared according to package directions
3/4 cup bottled Caesar salad dressing, divided
1 container Freshly Shredded Parmesan Cheese (5 oz.),divided
1 head Belgian endive, separated into whole leaves
1 small head radicchio, separated into whole leaves, soaked in cold water for 1 hour
2 cups (about 2 ounces total) lightly packed arugula, tough stems removed
Directions: (Fricco Crackers Pasta Tri-Color Salad with Caesar Vinaigrette)
Pour 1/2 cup dressing over prepared pasta in medium bowl. Marinate in refrigerator for 30 minutes.
Heat 8-inch nonstick skillet over medium heat. Sprinkle 1/3 cup cheese into pan, creating an even, lace-thin layer. Cook for 3 to 4 minutes or until top surface of cracker is pale gold. Remove skillet from heat and allow cracker to firm up for 1 minute. Carefully turn cracker over with spatula. Return to heat and cook for 1 minute or until cracker is golden on second side. Using spatula, transfer cracker to paper towel to drain. Wipe skillet clean with paper towel and repeat 2 times with 1/3 cup cheese each time to make 3 large crackers.
Arrange endive, radicchio and arugula on 6 plates. Drizzle greens with remaining 1/4 cup dressing. Top with pasta; sprinkle with remaining 3/4 cup cheese.
BREAK crackers into smaller pieces and use as garnish. Serve immediately.
Tip: Use a 5-ounce bag of packaged European blend salad greens in place of the endive, radicchio and arugula.
Ingredients:(Pesto Chicken Flatbread Pizza)
2 Tuscan-style flatbreads (about 3.5 ounces each)
1/4 cup All Natural Reduced Fat Pesto with Basil (7 oz.)
2/3 cup sautéed or cooked chicken breast strips
2 tablespoons shredded mozzarella cheese
1/4 cup Freshly Shredded Parmesan Cheese (5 oz.)
Directions:(Pesto Chicken Flatbread Pizza)
Preheat oven to 375° F. Place flat breads on baking sheet.
Spread pesto sauce evenly over each flat bread to within 1/2 inch of edge. Top each evenly with chicken, mozzarella cheese and Parmesan cheese.
Bake for 8 to 10 minutes or until flat bread is crisp and cheese is melted.
Cooks Tip: Refer to your flat bread packaging to determine recommended bake temperature and time as each brand varies.
1/2 cup Marinara Sauce (15 oz.)
2 mini 8-inch whole wheat pizza crusts (such as Boboli)
2 small Roma tomatoes, thinly sliced
4 ounces thinly sliced part skim mozzarella cheese
About 2 tablespoons small fresh basil leaves (shredded, if desired)
Preheat oven to 450° F. Place crusts on baking sheet.
Spread marinara sauce evenly over each crust to within 1 inch of edge. Top each evenly with tomato and cheese slices.
Bake for 8 to 10 minutes or until crust is crisp and cheese is melted. Top with basil before serving.
Ingredients: (Taco-Stuffed Pasta Shells)
16 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions, rinsed and drained
1 pound extra-lean ground beef
1 can (16 ounces) refried beans
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
2 tablespoons chili powder
1 1/2 cups (12-ounce bottle) chunky salsa, divided
1/4 cup sliced green onions
Light sour cream (optional)
Directions: (Taco-Stuffed Pasta Shells)
Preheat oven to 350° F.
Cook beef in large, nonstick skillet over medium-high heat, stirring occasionally, until no longer pink; drain. beans, 3/4 cup cheese and chili powder; mix well. Spread 1/4 cupsalsa over bottom of each of two 8-inch-square baking dishes.
Fill pasta shells with beef mixture; place 8 shells in each baking dish, filled-side-up. Spoon remaining salsa over shells Cover one baking dish with plastic wrap, then wrap with foil. Label and freeze for up to 2 months.
Cover remaining baking dish with foil. Bake for 40 to 45 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream.
To Bake Frozen Shells: Place baking dish in the refrigerator overnight. Preheat oven to 375° F. Remove foil and plastic wrap; recover with foil. Bake for 45 to 50 minutes or until heated through. Sprinkle with 1/4 cup sliced green onions and 1/4 cup shredded reduced-fat cheddar cheese. Serve with sour cream.
Ingredients: (One-Dish Fiesta Casserole)
1 can (12 fl. oz.) Evaporated Milk
1 can (10 3/4 oz.) condensed cheddar cheese soup
1/2 cup mild, medium or hot salsa
1/4 teaspoon ground black pepper
1 bag (14 to 16 oz.) frozen Southwest-style vegetable blend: broccoli, corn, black beans and red peppers, thawed
2 cups cooked turkey or chicken (about 10 oz.), cut into 1/2-inch pieces
1 1/2 cups uncooked instant white rice
1 cup (4 oz.) shredded Mexican-blend cheese
1/4 cup sour cream
1 tablespoon water
1 avocado, peeled and sliced (optional)
Instructions: (One-Dish Fiesta Casserole)
Preheat oven to 350° F. Grease 13 x 9-inch baking dish.
Combine evaporated milk and condensed soup in baking dish with wire whisk until smooth. Add salsa and black pepper; mix well. Add vegetables, turkey and rice; mix well. Cover dish tightly with foil.
Bake for 35 minutes. Uncover; top with cheese. Bake for an additional 10 to 15 minutes or until cheese is melted and mixture is bubbly. Let stand for 5 minutes before serving.
Combine sour cream with water in small bowl. Drizzle over casserole. Top with avocado slices just prior to serving.
Ingredients: (Macaroni and Tomato Beef Sauce)
1/2 pound lean ground beef
1 small onion, chopped
2 cloves garlic, chopped
1 cup dry elbow macaroni, prepared according to package directions
1 can (15 ounces) tomato sauce
1 1/2 MAGGI Beef Flavor Bouillon Tablets, crushed
2 tablespoons chopped parsley
Cook beef, onion and garlic in large skillet over medium-high heat, stirring frequently, until beef is no longer pink.
Add tomato sauce and bouillon; cook, stirring frequently, until bouillon is dissolved. Add pasta; cook, stirring occasionally, until heated through. Stir in parsley before serving
Ingredients: (Pepperoni Pizza Quiche)
1 unbaked 9-inch (4 cup volume) frozen pie shell
1 pkg. (8 oz.) shredded Italian-blend cheese, divided
2 ozs. thinly sliced pepperoni (about 20 to 30, 1 1/2 to 2-inch diameter slices), cut into quarters, divided
1 can (12 fl. oz.) Evaporated Milk
3 large eggs, beaten
2 tablespoons all-purpose flour
1 teaspoon dried basil leaves
1/8 teaspoon garlic powder
Instructions:(Pepperoni Pizza Quiche)
PREHEAT oven to 350° F.
SPRINKLE 1 cup cheese and half of pepperoni pieces onto bottom of pie shell.
WHISK evaporated milk, eggs, flour, basil and garlic powder in medium bowl until blended. Pour mixture into pie shell. Sprinkle with remaining cheese. Decorate top withremaining pepperoni pieces and any other topping you like. Place quiche on baking sheet (if pie pan is made of aluminum foil).
BAKE for 40 to 45 minutes or until knife inserted near center comes out clean. Cool for 5 minutes before serving.