Heather's Recipes

These were on sale at the grocery store for $1. They also had this recipe as a taste tester. The kids loved it. I loved it. So this is what's for dinner. It is funny because I went to the store for some buns to make something else and grabbed these noodles instead. These are great because they have 0 cholesterol, fat free. Probably not as good as whole wheat pasta, but way more cheaper. 1 lb. hamburger 6 oz. No Yolk dry noodles 1 onion, chopped 1 can tomato soup 1 can cream mushroom soup 1 can mushrooms 1 1/2 c. cheese, shredded 8 oz. sour cream 1/4 tsp. garlic powder Salt & Pepper to taste Directions: Cook noodles as directed on package Preheat oven to 350 Cook ground beef and onion in a large skillet until beef is browned and onion is tender. Drain fat. Stir in noodles, soups, mushrooms, sour cream and 1 cup cheese. Season with garlic powder, salt, and pepper. Pour into a 9X13 in. baking dish. Sprinkle with remaining cheese. Bake for 30 min. This was good, but you co...

It has been a few years since I made this so it was not on here. It is pretty good and so easy to make. This is a recipe from my sister Tina. My new favorite blog to read is Super Healthy Kids and she did this post about Lasagna with black beans instead of meat. Our beef is pretty lean and I wasn't sure if Randy would eat it without meat so I just added the beans tonight. This would also be good with mushrooms, but I thought about it too late. 1 lb. Lean hamburger 1/2 c. chopped onion 1 clove garlice, minced 1 32 oz. jar spaghetti sauce 3/4 c. water 1 8 oz. pkg. wide lasagna 2 c. ricotta cheese or cream style cottage cheese 1 tbsp. chopped parsley 1/2 c. grated parmesan cheese 3 c. mozzarella cheese Heat oven to 375. Brown mean, add onion and garlic; drain oil. Stir in spaghetti sauce and water. In 9X13 baking dish layer one third of sauce mixture, half of uncooked lasagna noodles, half of combined ricotta cheese, 1/4 c. parmesan cheese and parsley, and half of mozzarella ...

So the other day we had Grandma and Great Grandma Reeve over for dinner. We had potato salad and Randy says "Mom, I remember that tuna pasta thing you used to make and I loved it!" I'm thinking really a dish my husband loves, I want the recipe." You know the whole-The way to a man's heart is through his stomach. So I ask Kay and I get, Oh you know a little of this a little of that. "Oh, Yeah I love those recipes!" I am so, an exact measure in cooking, person. So I made this yesterday with a little of this and a little of that. 1 pkg. pasta (small shells or macaroni) 1 can tuna about1 cup Mayo (I used light, don't tell Randy) 2-3 tbsp. mustard (I really love the mustard with horseradish) **English Accent-Could you pass the Grey Poupon -Makes it** 2 stalks celery-chopped 1/2-1 cup lettuce-chopped 1/2-3/4 cup relish-homemade zucchini if you have it! spices (I just threw in some salt, pepper, season-all) While your pasta is cooking in the bowl mix all ...

Ingredients Serves 4 12 ounces ridged or plain penne Coarse salt and ground pepper 1 can (15 ounces) chickpeas, rinsed and drained 1 pint grape or cherry tomatoes, halved 1/2 pint (8 ounces) bocconcini (small fresh mozzarella balls), halved, or 8 ounces fresh mozzarella, cubed 2 tablespoons fresh thyme leaves, plus more for garnish 2 tablespoons olive oil 1 tablespoon white-wine vinegar Directions 1. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add chickpeas to pot; immediately drain pasta mixture, and return to pot. 2. Add tomatoes, bocconcini, thyme, oil, and vinegar to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats penne (you may not need all the water). Season with salt and pepper; toss to combine. Serve, garnished with additional thyme. Optional: Saute some garlic in olive oil, add some spinach. Add this to step 2.

Serves 6 12 ounces dried gemelli or rotini 1 pound bulk sweet or hot Italian sausage 1/2 cup chopped onion (1 medium) 1/4 to 1/2 tsp. crushed red pepper 3 cloves garlic, minced 1 28-oz. can Italian-style stewed tomatoes, undrained 1 1/2 cups half-and-half or light cream 3 Tbs. finely snipped fresh basil Finely shredded Romano cheese (optional) 1. In a large saucepan cook pasta according to package directions. Meanwhile, for sauce, in a large skillet cook the sausage, onion, red pepper and garlic over medium heat until sausage is brown and onion is tender. Drain off fat. 2. Stir the undrained tomatoes into the sausage mixture. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 to 7 minutes or until most of the liquid has evaporated. Stir in the half-and-half. Simmer about 4 minutes more or until sauce thickens slightly. 3. Drain pasta; return to saucepan. Add sauce to pasta; toss lightly to coat. Sprinkle with basil. If desired, sprinkle with Romano cheese.

Ingredients: 1 pound bow tie pasta 3/4 cup Pesto (see below) 1/2 pint cherry tomatoes 1 cup crumbled feta cheese kosher salt and freshly ground black pepper Olive oil as needed Pesto 5 big handfuls basil leaves (about 2 hefty bunches) 1/2 cup pine nuts or 3/4 cup walnuts 1/2 cup fresh grated Parmesan or pecorino cheese Juice of 1 lemon 2 cloves garlic, peeled kosher salt About 20 grinds freshly ground black pepper 1/4 cup extra-virgin olive oil Yield:About 1 1/2 cups Directions: 1. Bring a large pot of salted water to boil. Stir in the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can. 2. Dump the pasta into a large serving bowl. Stir in the Pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Season with salt and black pepper to taste. You can make the salad up to about 1 hour before you serve it....

Ingredients: 1/2 lb. fettuccine, uncooked 1-1/4 cups. fat-free reduced-sodium chicken broth 4 tsp. flour 1/3 cup. Light Cream Cheese Spread 3 Tbsp. Grated Parmesan Cheese, divided 1/4 tsp. ground nutmeg 1/8 tsp. pepper 2 Tbsp. chopped fresh parsley Directions: COOK pasta as directed on package. MEANWHILE, mix broth and flour in medium saucepan with wire whisk. Add cream cheese spread, 2 Tbsp. of the Parmesan cheese, the nutmeg and pepper; cook 2 min. or until mixture comes to boil and thickens, stirring constantly. DRAIN pasta; place in large bowl. Add sauce; toss to coat. Sprinkle with remaining 1 Tbsp. Parmesan cheese and the parsley.