Ingredients

* 2 cups rotini pasta, uncooked

* 2 cups sliced fresh mushrooms

* 1 tsp. oil

* 1/4 cup PHILADELPHIA Cream Cheese Spread

* 2 Tbsp. pesto

* 1/2 cup cherry tomatoes, halved

* 1 Tbsp. fresh basil

Instructions

1. COOK pasta as directed on package.

2. MEANWHILE, cook and stir mushrooms in hot oil in large skillet 5 to 7 min. or until mushrooms are tender. Add cream cheese spread and pesto; cook 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently.

3. DRAIN pasta. Add to skillet along with tomatoes and basil; mix lightly.

Serves: Makes 4 servings, 1 cup (250 mL) each.

Prep: 20 min.

Total: 20 min.

Serving Suggestion:

Serve with a fresh spinach salad tossed with your favourite Kraft Calorie-Wise Dressing.

Substitute:

Prepare as directed, using any other pasta.

Nutrition Information Per Serving (1 cup (250 mL)):

180 calories, 8g total fat, 3.0 g saturated fat, 15mg cholesterol, 220mg sodium, 22g carbohydrate, 2g dietary fibre, 2g sugars, 6g protein, 8%DV vitamin A, 4%DV vitamin C, 4%DV calcium, 8%DV iron. 

-from: http://www.cookingwithphilly.ca/

"Delectable home-made egg noodles are a simple matter of flour, salt, eggs, milk and butter kneaded into a dough, rolled out and cut into shapes. Hint: dry the pasta for 20 minutes before cutting, then dry the cut shapes until no longer moist and sticky. This is your basic old fashioned recipe for egg noodles, just like grammy used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough."

PREP TIME 15 Min

COOK TIME 3 Min

READY IN 33 Min

SERVINGS 6 to 8 servings

INGREDIENTS

* 2 1/2 cups all-purpose flour

* 1 pinch salt

* 2 eggs, beaten

* 1/2 cup milk

* 1 tablespoon butter

DIRECTIONS

1. In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.

2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.

3. Allow to air dry before cooking.

4. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

Drying Tip: hang noodles on a thick plastic clothing hanger to allow them to air dry completely. See picture above of Egg Noodles Hanging out to dry.

-Submitted by: Linda: http://allrecipes.com/Recipe/Egg-Noodles/Detail.aspx

Also: Mia Wells: https://www.miawells.com/pasta-egg-noodles.shtml

" A delicious dish created from the fresh bounty of my garden. My whole family has seconds when we have this meal!"

PREP TIME 20 Min

COOK TIME 30 Min

READY IN 50 Min

SERVINGS 8 servings

INGREDIENTS

* 1 (16 ounce) package uncooked farfalle pasta

* 1 pound hot Italian turkey sausage, cut into 1/2 inch slices

* 1/2 cup olive oil, divided

* 4 cloves garlic, diced

* 1/2 onion, diced

* 2 small zucchini, chopped

* 2 small yellow squash, chopped

* 6 roma (plum) tomatoes, chopped

* 1 green bell pepper, chopped

* 20 leaves fresh basil

* 2 teaspoons chicken bouillon granules

* 1/2 teaspoon red pepper flakes

* 1/2 cup grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.

2. Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat 1/4 cup oil in skillet. Stir in garlic and onion, and cook until tender. Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.

3. Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.

-By: KATHYP100: http://allrecipes.com/Cooks-Profile/Main.aspx?userID=1585169

"Filling and satisfying lasagna with sausage, ground beef and three types of cheese. It takes a little work, but it is worth it."

PREP TIME 30 Min

COOK TIME 2 Hrs 30 Min

READY IN 3 Hrs 15 Min

SERVINGS 12 servings

INGREDIENTS

* 1 pound sweet Italian sausage

* 3/4 pound lean ground beef

* 1/2 cup minced onion

* 2 cloves garlic, crushed

* 1 (28 ounce) can crushed tomatoes

* 2 (6 ounce) cans tomato paste

* 2 (6.5 ounce) cans canned tomato sauce

* 1/2 cup water

* 2 tablespoons white sugar

* 1 1/2 teaspoons dried basil leaves

* 1/2 teaspoon fennel seeds

* 1 teaspoon Italian seasoning

* 1 tablespoon salt

* 1/4 teaspoon ground black pepper

* 4 tablespoons chopped fresh parsley

* 12 lasagna noodles

* 16 ounces ricotta cheese

* 1 egg

* 1/2 teaspoon salt

* 3/4 pound mozzarella cheese, sliced

* 3/4 cup grated Parmesan cheese

DIRECTIONS

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

3. Preheat oven to 375 degrees F (190 degrees C).

4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Wine Tip: Try with an Italian red like Barbera or Chianti Classico.

-By: John Chandler: http://allrecipes.com/Cooks-Profile/Main.aspx?userID=1899478

"Use the olive oil from a jar of sun-dried tomatoes to saute chicken, garlic, basil and oregano. Cook the fragrant mixture briefly with the tomatoes, then serve it up with hot pasta and a grating of Parmesan cheese. This is an easy-to-prepare, wonderful, flavorful pasta dish that gets rave revues! I have had many friends ask me for this recipe. After my friends prepared this dish for their friends, their friends would ask my friends for it. Goes well with a crisp, green salad and garlic bread."

PREP TIME 20 Min

COOK TIME 12 Min

READY IN 32 Min

SERVINGS 8 servings

* 16 ounces rotini pasta

* 4 skinless, boneless chicken breast halves, cut into bite size pieces

* 4 tablespoons olive oil

* 3 cloves garlic, minced

* 1 1/4 teaspoons salt

* 1 1/4 teaspoons garlic powder

* 1 1/4 teaspoons dried basil

* 1 1/4 teaspoons dried oregano

* 1 cup chopped sun-dried tomatoes

* 1/4 cup grated Parmesan cheese

1. Cook and drain pasta as directed.

2. While pasta is cooking, in a 5-quart pot, heat olive oil and saute chicken, garlic, salt, garlic powder, basil, and oregano until chicken is cooked. Add sun-dried tomatoes and cook for two minutes.

3. Remove from heat and toss with pasta. Serve with grated Parmesan cheese if desired.

-By Cindy: https://www.allrecipes.com/recipe/11777/twelve-minute-pasta-toss/

"They'll never know it's vegetarian!"

PREP TIME 10 Min

COOK TIME 1 Hr

READY IN 1 Hr 10 Min

SERVINGS 6

INGREDIENTS

* 1 (12 ounce) package frozen burger-style crumbles

* 2 (15 ounce) cans black beans, rinsed and drained

* 2 (15 ounce) cans dark red kidney beans

* 1 (15 ounce) can light red kidney beans

* 1 (29 ounce) can diced tomatoes

* 1 (12 fluid ounce) can tomato juice

* 5 onions, chopped

* 3 tablespoons chili powder

* 1 1/2 tablespoons ground cumin

* 1 tablespoon garlic powder

* 2 bay leaves

* salt and pepper to taste

* add to recipe box Add to Recipe Box

DIRECTIONS

1. In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.

-julieliz http://allrecipes.com/

Ingredients

* 4 small sweet potatoes (1-3/4 lb./800 g), washed

* 1/4 cup PHILADELPHIA Light Cream Cheese Spread

* 1 Tbsp. chopped fresh chives

Instructions

1. PIERCE potatoes. Microwave on HIGH 5 to 7 min. or until tender, turning over after 3 min.

2. CUT potatoes in half; top with cream cheese spread.

3. SPRINKLE with chives & pre-cooked bacon.

Serves: Makes 4 servings, one potato (200 g) each.

Prep: 5 min.

Total: 12 min.

Use Your Oven:

For crisper skins, bake potatoes at 375ºF for 30 min. or until tender instead of microwaving.

Serving Suggestion:

Serve with a mixed green salad tossed with your favourite Kraft Dressing.

Nutrition Information Per Serving (1 potato (200 g)):

210 calories, 2.5g total fat, 1.5g saturated fat, 10mg cholesterol, 140mg sodium, 42g carbohydrate, 7g dietary fibre, 14g sugars, 5g protein, 380%DV vitamin A, 70%DV vitamin C, 8%DV calcium, 10%DV iron. 

-from: http://www.cookingwithphilly.ca/

-pre-cooked bacon addition By Archangel

Ingredients

* 1-1/2 lb. (675 g) new potatoes (about 6), peeled, cut into chunks

* 1/3 cup PHILADELPHIA Light Chive and Onion Cream Cheese Spread

Instructions

1. COOK potatoes in boiling water in large saucepan 20 min. or until tender.

2. DRAIN potatoes well; return to saucepan. Add cream cheese spread; mash with potato masher until light and fluffy.

Serves: Makes 6 servings, 1/2 cup (125 mL) each.

Prep: 10 min.

Total: 30 min.

How to Make Potatoes Fluffier:

Use electric mixer to mash potatoes and gradually add 1/4 cup milk to the mashed potatoes, beating constantly until well blended.

Nutrition Bonus:

This fluffy potato recipe can be part of a healthy eating plan.

Nutrition Information Per Serving (1/2 cup (125 mL)):

110 calories, 3.5g total fat, 2.0 g saturated fat, 10mg cholesterol, 70mg sodium, 19g carbohydrate, 1g dietary fibre, 2g sugars, 2g protein, 4%DV vitamin A, 10%DV vitamin C, 2%DV calcium, 2%DV iron. 

-from: http://www.cookingwithphilly.ca/

Wedding soup consists of green vegetables (usually endive and escarole or cabbage, lettuce, kale, and/or spinach) and meats (usually meatballs and/or sausage) in a clear chicken-based broth. Wedding soup sometimes contains pasta, noodles, cavatelli, lentils, or shredded chicken.

25 min, 5 min prep, Serves 4

1/2 lb lean ground beef

1 egg, slightly beaten

2 tbsp breadcrumbs

1 tbsp parmesan cheese

1/2 tsp dried basil

1/2 tsp onion powder

1 tbsp garlic powder

1 tbsp Italian Seasoning

1 tbsp dried parsley

5 3/4 cups chicken broth

2 cups chopped escarole or spinach

2 cups lentils

1/2 cup orzo pasta, uncooked

1/3 cup finely chopped carrots

salt and pepper to taste (maybe 1 tsp. salt, 1/4 tsp. pepper)

Directions:

1. In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.

2. In large sauce pan, heat broth to boiling; stir in lentils, spinach, orzo, carrot, remaining spices & meatballs.

3. Return to boil;reduce heat to medium.

4. Cook at slow boil for 10 minutes or until orzo is tender.

5. Stir frequently to avoid sticking.

6. Serve with additional Parmesan cheese sprinkled on top.

"Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread."

SERVINGS 6 servings

INGREDIENTS

* 1 onion, chopped

* 1/4 cup olive oil

* 2 carrots, diced

* 2 stalks celery, chopped

* 2 cloves garlic, minced

* 1 teaspoon dried oregano

* 1 bay leaf

* 1 teaspoon dried basil

* 1 (14.5 ounce) can crushed tomatoes

* 2 cups dry lentils

* 8 cups water

* 1/2 cup spinach, rinsed and thinly sliced

* 2 tablespoons vinegar

* salt to taste

* ground black pepper to taste

DIRECTIONS

1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

-Original post By: Marie: http://allrecipes.com/Recipe/Lentil-Soup/Detail.aspx

Found Updated post here: https://www.tonibrayermd.com/favorite-things-test-1/hearty-lentil-soup