If you’ve read this blog very much at all, you know I love pasta. Pasta meals tend to come together quickly, making them perfect for hungry families and this one is no exception. This recipe was shared by DiPaola Momma on her blog, Chicken Nuggets of Wisdom. (Don’t you just love the title of her blog?) I altered it a tiny bit, but didn’t mess with the secret ingredient.
tomatoes
Pasta Salad – Perfect to Make Ahead or Pack Up
This is my favorite pasta salad. I like to make a whole meal of it by adding grilled chicken. (Somehow the chicken never made it into the photos.) It also holds up well in a packed lunch. You’ll be the envy of others eating a fast food meal or lunch meat sandwich as you feast on this.
This is one dish that turns out a bit different every time I make it, because I use what I have available or what sounds good at the moment. As always, feel free to substitute ingredients to your own tastes and pantry items.
For the salad:
bowtie pasta – This was only a 12 oz box. I prefer 16 oz box, just because I end up with more.
broccoli
red pepper
grape or cherry tomatoes
Cook the pasta according to the package directions. Chop the veggies. Add the chopped broccoli to the pasta water about 2 minutes before the pasta finishes cooking. This is enough time to make the brocoli a bit more tender, but still crisp. Drain the pasta and broccoli and run it under cool water to stop the cooking process. Put it in a big bowl with the other veggies.
For the dressing:
1/2 cup vegetable oil
1/4 cup olive oil
1/3 cup white or red wine vinegar (I used white this time)
2 garlic cloves, minced or crushed
1/4 tsp. salt
1 Tbs. Dijon mustard
black pepper
fresh herbs such as basil, parsley, chives, tarragon etc. or use dried like I did this time
This dressing recipe comes from the New Recipes from Mooswood Restaurant cookbook. Just whisk all the ingredients together, or put them in a container with a tight fitting lid and give it a good shake.
I really like using fresh basil in this, but I didn’t want to pay for it in the grocery.
Stir the dressing into the salad. I added some mozzerella cheese to this that didn’t make it into the ingredients photo. I also like adding shredded parmesan and after cooking with gorgonzola the other day, I think that would taste great in this pasta salad too.
For the grilled chicken, just season it with salt and pepper and grill. Slice or chop it into the salad.
Calico Bean Soup with Smoked Sausage in the Crockpot
I usually make this on the stove, cooking it all day, but this time I decided to adapt it to the crockpot. It was just as good in the crockpot, maybe better because it’s easier.
Gather up your ingredients:
Calico Bean Soup with Smoked Sausage in the Crockpot
Ingredients
- 1 lb. smoked sausage – I use turkey because I don’t like all the grease of the regular kind
- 1 lb. mixed dry beans
- 1 onion chopped
- 1 clove garlic minced
- 1 can diced tomatoes undrained (I thought it would have been good with a second can)
- 1 qt. chicken broth
- 2 cups water
- salt
Instructions
- Prepare the beans by rinsing them and picking through them to remove any little stones.
- Soak them overnight or do a quick soak by covering them with boiling water for and hour or two. Drain them and put them in the crockpot.
- Chop the onion, garlic and sausage and add to the crockpot along with the other ingredients.
- Pop the lid on and cook on high, at least 5-6 hours. I don’t think you could overcook these.
- I serve the soup over brown rice. It’s also good with cornbread.
If you have an Instant Pot, then you’ll want to check out my Instant Pot Mixed Bean Soup version of this favorite. And the entire collection of The Best Easy Instant Pot Soup Recipes.
And if you want more quick and hearty recipes for the Instant Pot, then sign up for my free Instant Pot School. You’ll learn how to make some basics, soups and way beyond with free printable recipes, a meal plan with a color-coded grocery list and video lessons.
This recipe always reminds me of a cat we used to have named Harley Davidson (he had a very loud purr). He didn’t usually eat people food, but he loved the “gravy” part of this soup. RIP, Harley. You were a good cat.
Southwest Beef Rolls
Don’t you love how in focus that corn is? I am really missing my good camera. If I’d had it I could have focused on the Southwest Beef Roll instead of the corn. *sigh*
Most of the recipes that I share are very easy. This one is too, but it does take a bit more time to put together. It’s worth it though.
4 thin cube steaks (I used 6)
3/4 cup cornbread stuffing mix (I used a bit more than 1 cup of chicken stuffing mix. Cornbread is better though)
1 can stewed tomatoes (I was out, so I substituted diced tomatoes with a few pinches of sugar to tone down the acidity)
1 can diced green chilis
1 Tbs. chili powder
Moisten the stuffing mix with 3 Tbs. hot tap water (4 or so Tbs. if you are making more than 4 steaks). Spread 3 Tbs. stuffing mix over one side of the steaks. Roll up and fasten with a wooden toothpick.
Brown the beef rolls in a large skillet in a bit of oil over medium-high heat.
Add tomatoes, chilies, chili powder and 1/4 cup water. Bring to a boil. Lower the heat and cover the skillet, simmering for 20-30 minutes or until the beef rolls are tender.
Virus Killing Soup
Two of my four kids have the flu. Flu A, whatever that is. All I know is that it lasts 7-10 days and I don’t want it! Enter this recipe for Virus Killing Soup, which was shared on the Sonlight Forums by Chloe.
The soup tastes fantastic. It really should have a different name, because Virus Killing isn’t real appetizing. However, that is the point of the soup so we’ll go with it.