comfort food · FoodTV · Mom · pasta · Uncategorized

Macaroni Salad

My Mom used to make this macaroni salad when she didn’t make her German Potato Salad.  Food Network published this recipe.

Well…once again cravings took over. I made my salad and was quite pleased with how it turned out.  Elbow noodles – cook per box instructions leaving al dente, drain and cool.Chopped three stalks of celery, and green onions.  I sliced four radishes as well.Add a quarter cup of apple cider vinegar, half of cup of mayonnaise, and yellow mustard to taste.   I also added two boiled eggs, chopped.  Mix all of the ingredients together, and add salt and pepper to taste.It was not my mother’s, and certainly not the recipe from the Food Network, but it was so good.Sprinkle with paprika…or not.  Just eat it.

Let me know if you try it?

Blessings.

 

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Bariatric Surgery - My Story · Beef · pasta · Pork · Recipes · Spinach · Uncategorized · WLS

Lasagna

David found this recipe for Instant Pot Lasagna – but we don’t have the spring form that fits into our Instant Pot.  So, I decided to modify the recipe and make lasagna anyway.

Ingredients:
Meat Mixture
  • 1/2 lb Lean Ground Beef (85% to 93% lean) You can use all ground beef
  • 1/2 lb Ground Italian Sausage (you can use all sausage)
  • 1/2 tsp Coarse Salt (1/4 tsp table salt)
  • 1/4 tsp Pepper
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Italian Seasoning
Cheese Mixture
  • 1 cup Ricotta Cheese (or Cottage Cheese)
  • 1 Egg
  • 1/2 cup Mozzarella Cheese, shredded
  • 1/2 cup Parmesan Cheese, grated
  • 2 tsp Garlic Powder
  • 1 1/2 tsp Onion Powder
  • 1 1/2 tsp Italian Seasoning
  • 1/2 tsp Oregano
  • 1/2 tsp Salt (if your pasta sauce is salty, decrease to 1/4 tsp)
  • 1/2 tsp Pepper
  • 1/4 cup Chopped Fresh Parsley
Remaining Layers
  • 1 24oz jar Pasta Sauce (about 3 cups) (marinara, or your favorite brand)
  • 1/2 cup Chopped Spinach Leaves (fresh, or frozen, thawed)
  • 5-6 No Boil Lasagna Noodles
  • 1/2 cup Mozzarella Cheese, shredded
  • 1/2 cup Parmesan Cheese, grated

Cook the meat mixture (beef, sausage, salt, pepper, onion powder, garlic powder, and Italian seasoning). Cook, stirring, until the meat is cooked. Remove meat, drain, and set aside. Mix the Cheese Mixture:  In a mixing bowl combine the ricotta, egg, mozzarella, Parmesan, garlic powder, onion powder, Italian seasoning, oregano, salt, pepper, and parsley. Use a fork to mix thoroughly. Set aside.I used a pasta sauce, and spread about 1/2 jar on the bottom of a 9×13 pan.  Then layered the no-bake noodles, then more sauce.  Then layer the meat mixture.Then the cheese mixture.I used fresh, baby spinach (almost the entire small package).Another sauce layer.Continue with the noodles, and repeat until meat and cheese are done. Top with remaining mozzarella and Parmesan cheese.  Spray aluminium foil with non-stick spray and cover the pan, bake for 45 minutes at 350 degrees.img_3886Uncover, and bake until cheese is golden or about 10-15 minutes.  Remove from oven, and cool for about 15 minutes before cutting.  Enjoy!img_3888David liked this, and I was not able to eat a lot of it at all.  I mainly ate the everything but the noodles.  Ugh.

Blessings.

Bariatric Surgery - My Story · cheese · hamburger · pasta · Recipes · Uncategorized · WLS

One-Pot Cheeseburger Pasta

I am scrolling through Facebook the other day, and came across this Tasty post with four different meals you can do with hamburger.  We are stretched a little tighter this time of year, and we have hamburger in the freezer so I thought I would give it a go.

You can see the preparation and original post here at Tasty One-Pot Cheeseburger Pasta.

Ingredients

for 6 servings

  • 1 lb ground beef
  • 1 cup onion, diced
  • 1 tablespoon garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons ketchup
  • 4 cups beef broth
  • 16 oz fusilli pasta
  • 3 cups shredded cheddar cheese
  • ½ cup milk
  • green onion, sliced, to serve

 Preparation

  1. In a large pot over a medium heat, add ground beef, onions, garlic, salt, pepper, worcestershire sauce, and ketchup. Break up the beef to incorporate the seasonings and cook until browned.
  2. Pour in the beef broth and bring to a simmer.
  3. Add the pasta and simmer for 20 minutes or until the pasta is cooked throughout and the broth has cooked down.
  4. Pour in the milk and cheese. Stir until the cheese has melted.
  5. Serve garnished with some sliced green onions
  6. Enjoy!

I used chickpea pasta instead of regular pasta – and that was my only substitution.

It was a hit!  Stephen loved it, as did David.  I could eat 3/4’s of a cup.  Not bad really since it is with protein pasta.  I think the flavors needed more a kick, but the boys liked it so that is really all that matters.

Blessings!

kale · pasta · Recipes · satuteed Pancetta and Kale

Sauteed Pancetta with Kale and Pasta

I realized the other day, that I haven’t posted a recipe in a while.  Sorry.  I also haven’t been cooking, which explains it, eh?

Oh, well…one of our favorite (kids and I) dishes is pasta.  Sometimes all we do is add olive oil, salt and pepper, oh, and Parmesan cheese.  But, this is my new favorite way (especially when Kale is fresh, and the Pancetta is on sale).

Chop the Pancetta that has been thinly sliced.  Add to a hot pan, begin sauteing until edges are brown.  Add one sweet onion sliced, and 2 to 3 cloves of garlic. Once the onion is translucent, add the kale.  I have to add a pan full, stir, and let it wilt some before adding the rest of the kale (I typically use a 1/2 bag of kale).  Once the kale is wilted (this is your preference on how wilted), add to cooked pasta.  Salt and pepper to your liking, and add cheese.

This serving of pasta is artichoke and ricotta filled tortellini.
The salt from the shaved Parmesan, and the slight smoke flavor from the 
Pancetta was wonderful with the bitterness of the kale.
This is truly one of my go to suppers.
Enjoy!