Lala's Macaroni Salad

Ingredients:

• 1 pound elbow or ditalini pasta
• 1 1/4 cups of mayonnaise
• 1/3 cup red wine vinegar
• 1/8 cup sugar
• 1 tablespoon onion powder
• 1 tablespoon dried basil
• 1 tablespoon garlic powder
• 1 teaspoon dried oregano
• Salt & Pepper to taste
• 2-3 plum tomatoes seeded & diced
• 1-2 celery stalks diced
• 1/2 red onion finely diced
• 1/2 orange bell pepper diced
• 3/4 English cucumber seeded & diced

Directions:

• Cook the pasta two minutes less than package directions
• In a large bowl whisk together the mayo, vinegar & all the dried herbs
• Add all the veggies to the large bowl with the wet ingredients 
• Drain the pasta and let cool to room temperature before adding to the bowl

Spinach Lasagne

Ingredients

12 lasagne noodles (Not no boil)

1/8 cup of EVOO

2 garlic cloves, minced

1/3 large yellow onion, finely diced

9 oz frozen spinach (partially defrosted)

1 lb part skim ricotta cheese

3/4 cup fresh grated pecorino romano

4 cups shredded part skim mozzarella

Pinch of nutmeg

Pinch of cayenne

1 extra large egg

4 cups of tomato sauce

Directions

Bring a large pot of water to a boil (include a healthy splash of EVOO to minimize the noodles sticking together after draining). Cook for about 8 minutes at a boil and then drain.

Meanwhile heat EVOO and garlic in a large skillet and heat through. Be sure to only slightly brown it, until fragrant. Add the onions and suatee until translucent. S&P to taste. Then add the spinach and nutmeg and cook through until most of the moisture is gone (about 4 minutes). Set aside to cool.

In a large bowl fold together the ricotta, pecorino romano, 2 cups of mozzarella, and cayenne. Then stir in the egg and the spinach mixture. S&P to taste.

Preheat oven to 350 degrees F.

Cover the bottom of a 9 x 12 baking dish with tomato sauce (I use Clasico). Then layer 4 noodles over it with a slight overlap. Then top with the cheese mixture with an additional sprinkle of mozzarella over that. On top of that add about a half cup of tomato sauce until covered. Repeat to make two additional layers. Drizzle the remaining sauce on the top and cover with the rest of the mozzarella.

Bake uncovered for 45 minutes and then let stand 10 minutes.

Sweet Sara Baked Ziti

Ingredients

1 lb ziti

2.5 cups of Classico tomato sauce

1 cup frozen spinach, thawed and drained

1 lb fresh mozzarella, half cut into 1/2'' cubes & half thinly sliced

3/4 cup fresh grated parmesan, divided

1/4 teaspoon red pepper flakes

Directions

Preheat oven to 400 degrees.

Fill a large pot with water and a splash of EVOO and bring to a boil. Cook ziti approximately 1-2 minutes less than package directions. Drain.

In a large bowl combine the sauce, spinach, mozzarella cubes, half the parmesan and red pepper flakes. Once thoroughly combined then add the drained pasta.

Prepare a 9'' by 13'' baking dish (spray it with canola oil spray). Add the pasta mixture to the dish and cover with the slices of mozzarella and the rest of the parmesan. Bake for 30 minutes. If it's not browned enough then put the oven on broil for an additional 5 minutes...but watch it so it doesn't burn.

Penne Carbonara

Ingredients

1/2 lb pancetta, diced into 1/4'' cubes

S&P

6 eggs - room temperature

1/2 cup heavy cream - room temp

1 1/4 cup fresh grated parmesan

1 lb mezze penne

3 tablespoons chopped fresh parsley

Directions

Cook pancetta in a large pan until crispy, about 5 minutes. Remove with a slotted spoon to a plate lined with a paper towel.

In a medium bowl whisk the eggs with cream until combined. Season with S&P and stir in 1 cup of the paremesan. Reserve 1/4 cup for garnish and for additional sprinkling at the table.

Cook pasta according to package directions, drain quickly and return to the large pot (don't drain thoroughly). Immediately add the egg cream mixture. Stir to combine and then add the parsley and pancetta.

Pork & Sesame Noodles

Marinade

4 tablespoons low sodium soy sauce

1 tablespoon peanut oil

1 tablespoon sesame oil

3 garlic cloves, minced

1'' ginger, minced

2 tablespoons cilantro, finely chopped

Ingredients

2 boneless pork chops, each cut in half making a total of 4

1 lb whole wheat fettuccine

1 tablespoon sesame oil

2 tablespoons peanut oil

4 green onions chopped on an angle

1 red bell pepper, diced

1'' ginger, minced

3 garlic cloves, minced

1 teaspoon chili paste

2 tablespoons brown sugar

1/2 cup creamy peanut butter

3 tablespoons rice vinegar

3 tablespoons low sodium soy sauce

3 tablespoons hot water

1 teaspoon black sesame seeds for garnish

1 teaspoon regular toasted sesame seeds for garnish

Directions

Whisk together all ingredients for the marinade. Put the pork and the marinade in a ziplock bag. Refrigerate for 1 hour, up to 6 hours.

Grill over medium heat for 5 minutes on each side. Set aside to cool a bit and then slice into thin pieces.

Bring a big pot of water to boil - add a tablespoons of peanut oil into the water. Cook the fettuccine according to package directions and add an additional minute. Drain pasta and toss with sesame oil.

While pasta cooks heat the rest of the peanut oil in a medium pot. Add the green onions, red bell, ginger, garlic and chili paste. Cook for 3 minutes, until fragrant. Add the brown sugar, peanut butter, vinegar, soy sauce and hot water. Stir until all is melted and combined.

In a large mixing bowl combine the pasta, pork and peanut sauce. Garnish with the sesame seeds. This can be served hot, room temperature or chilled.

Roasted Pasta Primavera

Ingredients

1 cup baby carrots

2 medium zucchini, cut into strips

1 yellow squash, cut into strips

1 red bell pepperm cut into strips

1/8 cup EVOO

S&P

2 teaspoons herbes de Provence

1 lb farfalle

1 cup grape tomatoes cut in halves

1/4 cup freshly grated parmesan

1/2 cup freshly grated asiago

Directions

Preheat oven to 450 F.

In a large bowl (the same one you will use to combine the entire dish later) toss all the the vegetables with the EVOO, S&P and herbs. Transfer the veggies to a baking sheet evenly in one layer. Cook for 20 minutes.

At the same time, cook pasta to package directions and drain. Before you drain reserve a half cup of the starchy pasta water.

Toss the pasta with the veggies in that large bowl you started off with. Add the cherry tomatoes and some of the pasta water. Top with the grated cheeses.

Shrimp & Orzo Salad

Ingredients

3/4 lb shrimp, shelled and deviened

3 tablespoons EVOO, plus 1/3 cup more

1 garlic clove, minced, plus one more

S&P to taste

1 lb tri color orzo pasta

4 tablespoons red wine vinegar

1/2 red onion, finely diced

1 pint cherry tomatoes, sliced on a bias

1/4 cup fresh basil, chiffonade

3 oz crumbled feta cheese

S&P to taste

Directions

Preheat your oven to 400 degrees.

Season the shrimp with 3 tablespoons of EVOO, 1 garlic clove, minced and S&P. Place on a sheet in a single layer and cook for 7 minutes. Set aside to cool.

At the same time cook orzo to package directions.

Whisk together 1/3 cup EVOO, red wine vinegar, minced garlic and S&P to taste. Then add the red onion, tomatoes, feta cheese, cooled orzo and shrimp.

Pumpkin Penne & Sausage

Ingredients

2 tablespoons EVOO

1 pound sweet turkey sausage

4 large garlic cloves finely chopped

1 red onion finely chopped

1 bay leaf cracked
12 fresh sage leaves chiffonade

1 cup white wine

1 cup chicken stock

1 cup canned pumpkin

1/2 cup heavy whipping cream

1/8 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

S&P

1 pound penne rigate, cooked al dente

Parmegiano Reggiano, grated

Directions

Heat a large skillet over medium high heat and add the EVOO. Squeeze the sausage out of its casings and break apart. Keep breaking it apart as you brown it, about 5 minutes. Remove sausage with a slotted spoon to a plate lined with paper towels. Add the onion and garlic and sautee for 5 minutes.

Add bay leaf, sage and wine and reduce for 2 minutes. Then you can add the pumpkin and the chicken stock and cook until bubbling. Return the sausage to the pan along with the heavy cream. Add the cinnamon, nutmeg and S&P....stir to combine. Bring it to a simmer and cook for 10 minutes.

Remove the bay leaf and add the pasta. Toss together and heat through for 1 minute. Garnish with the grated cheese and sage leaves.

Salmon over Spaghetti with Lemon & Basil

Ingredients

1/2 lb whole wheat spaghetti

1 garlic clove, minced

2 tablespoons EVOO, plus 2 more

S&P

3 salmon fillets

1/4 cup fresh basil, finely chopped

2 tablespoons capers, drained

1 lemon, zested and juiced

1 1/2 cups baby spinach

Directions

Cook the spaghetti according to package directions. With the whole wheat pastas I find adding one additional minute than the package says makes it perfect. Drain and transfer to a large mixing bowl. Add the garlic, 2 tablespoons of EVOO, S&P. Toss until it is well combined.

When there is 6 minutes left on the spaghetti put a large skillet over medium high heat for a minute. Salt and pepper the salmon and add to the skillet. Cook for 2 1/2 minutes on each side.

To the pasta add the basil, capers, lemon zest and juice. Stir until all is combined.

To serve make a bed of the baby spinach on each plate. Then place spaghetti on top. And on top of that goes the salmon fillet.

Shrimp & Pasta for Two

Ingredients

1/2 lb peeled deveined shrimp

1/2 lb whole wheat angel hair pasta

2 tablespoons EVOO + a little more for the water

1 tablespoon montreal steak seasoning

1/2 teaspoon red chili flakes

2 tablespoons unsalted butter

1 lemon zested and juiced

1 garlic clove minced

1 tablespoon parsley finely chopped

1 tablespoon fresh grated parmesan + more for garnish

Directions

Bring a pot of water to boil for the pasta and cook according to package directions. Reserve 1/2 cup of the strachy water before draining.

While water is heating preheat oven to 400 degrees. Combine EVOO, shrimp, steak seasoning and red chili flakes. Put on a baking sheet. Cook for 7 minutes.

While pasta and shrimp is cooking melt the butter in a small pot. Add the garlic, parsley, lemon and parmesan.

Combine all and serve hot.

Stuffed Pork Chops with Sun Dried Tomato Spinach Pasta

Ingredients

2 tablespoons EVOO

2 garlic cloves, minced

8 sun dried tomatoes, diced

1 10 oz bag of frozen spinach, thawed

1/2 teaspoon fresh ground pepper

1/4 teaspoon dried thyme

1/4 cup crumbled goat cheese

1/3 cup light cream cheese

3 (about 3/4'' thick) pork chops

1 1/2 cups chicken stock

1/2 lemon zested

1 lemon juiced

2 teaspoons dijon mustard

12 oz rigatoni regati

Directions

First, put the spinach in a bunch of paper towels and squeeze out all the water.

Heat 1 tablespoon EVOO in a pan and add the garlic - cook for 1 minute. Add the sun dried tomatoes, spinach, pepper and thyme. Cook for another two minutes. Transfer to a mixing bowl and add the cheeses. Stir to combine completely...it takes a little elbow grease.

Take a pearing knife and slice a pocket into each of the pork chops - careful not to slice through. Take the spinach mixture and stuff each chop. Don't over stuff, make sure that the pork chop closes over the mixture. Reserve the remainder of the spinach/sun dried tomato mixture for the pasta. Season the outside of the chops with S&P.

In a large measuring cup (2 cup volume) whisk the chicken stock, lemon zest, lemon juice and dijon mustard. Set aside.

Heat the other tablespoon of EVOO in a large skillet over medium high heat. Cook the pork chops for 5 minutes on each side, covered. Set pork aside tented in foil.

Start pot of water to boil (with a slash of EVOO in it) for the pasta. Then cook the pasta according to the directions on the box.

Add the chicken stock mixture to the skillet and deglaze. Reduce for 10 minutes.

Plate the pork chops and drizzle some of the reduced chicken stock mixture over them.

Combine the pasta, remainder of the spinach mixture and the remainder of the chicken stock mixture in the pot you cooked the pasta. Once combined plate next to the pork chop.

A Mild Pastalaya

This is a combination jambalaya pasta dish. For the purposes of my house I made it milder than your typical Jambalaya... you can substitute and add some things to make it a more classic Jambalaya. Oh, and no picture to post....I lost my camera card while in Mexico....will replace camera soon... So, I'll just post a picture from Mexico....lol. This picture was taken our first night at Bar Frida for dinner. There were more naked pictures of Frida Kahlo then I found appetizing.

Ingredients

1 lb penne rigate

2 tablespoons EVOO plus more to drizzle

2 tablespoons unsalted butter

1/2 lb mild italian sausage, casings removed

4 cloves chopped

1 anaheim pepper, ribbed, seeded & chopped

1 jalapeno pepper, ribbed, seeded & chopped

1 red bell pepper, ribbed, seeded & chopped

3 small celery stalks, chopped

1 white onion, chopped

S&P

2 tablespoons flour

1 cup beer

1 cup chicken stock

1 (14 oz) can whole tomatoes

a dash of hot sauce

2 tablespoons fresh thyme, finely chopped

1/2 lb chicken breast, chopped into small pieces

1/2 lb shrimp, cleaned, tails removed

1/4 cup heavy cream

2 green onions, sliced on an angle

Directions

Cook the pasta by the box directions to al dente. Drain and drizzle with EVOO.

While the water is heating for the pasta, heat a large skillet or wok with the EVOO & butter over medium high heat. Add the sausage (use andouille sausage for classic jambalaya) by squeezing it out...discard the casings. Then ground it up and brown for 5 minutes. Remove with a spider or slotted spoon and set aside. Add the garlic, peppers, celery and onions to the pan with the sausage drippings. Stir and dredge for 6 minutes while adding S&P to taste. Add flour to the veggies and cook for another 2 minutes or less. Slowly stir in the beer until it's tan a creamy for an additional 2 minutes. Add the chicken stock, tomatoes (take a potato masher to them to crush them), thyme and the dash of hot sauce(at this point add 3 tablespoons for the classic jambalaya). Bring to a simmer then add the chicken and shrimp. Cook for 5 minutes and then add the sausage (andouille) for another minute.

Then combine the pasta and jambalaya mixture into the large pot that was originally used to cook the pasta. Stir to combine well. When serving garnish with the green onions.

Cheesey Shells with Brocoflower

This is one of the first dishes I have made all on my own without any recipe as a guide or base. Well, that's not entirely true...I got ideas from Sunny Anderson, Guy Fieri and Giada DiLaurentis. I think it's a hit!!!! This version of mac and cheese is also good for you..less fat by using 2% milk and chicken stock as the base.

Ingredients

3 oz pancetta

A splash of olive oil

1 head of brocoflower, cut into florets

1 lb of shells

4 tablespoons butter + 1 for the bread crumbs

4 tablespoons flour

1/4 teaspoon nutmeg

1.5 cups 2% milk

1/2 cup chicken stock

1 cup of shreaded cheese - equal parts fresh parmesan, romano and fontina

S&P to taste

An additional 1/2 cup shreaded fontina to top

1/2 cup bread crumbs

Directions

Brown the pancetta in a small pan, just until it gets slightly crispy. Turn off the heat and set aside.

Take about 3 oz blocks of the fresh cheeses and put in a food processor until it's completely shreaded.

Bring a large pot of water with a splash of olive oil to a boil. Add the brocoflower (I acually used half a head of the brocoflower and half a head of regular cauliflower...you can use only cauliflower if you can't find the brocoflower). Cook at a rolling boil for 4 minutes and then spider it out.

Use the remaining boiling water to cook the pasta. Cook pasta to get under al dente. Drain and add some more olive oil to coat the pasta.

While the pasta is cooking melt the butter in a medium sauce pot. Then slowly add the flour until it's bubbling and turning slightly brown. Then slowly add the milk and then the chicken stock. Once the mixture is bubbling turn it off. Add the cheeses and stir until all is combined and melty. Then add the pancetta into the cheese sauce.

Add the broco/cauliflower mixture, the pasta and the cheese sauce into the large pot. Stir to combine completely. Then put it into a baking dish that you sprayed with canola oil spray.

The additional 1/2 cup of shredded fontina should then go over the pasta and veggies. Then sprinkle the bread crumbs over that. Take the last tablespoon of butter and dice it into small cubes and place equidistance all over the top.

Bake at 350 for 30 minutes until golden brown.

Sausage & Peppers

Ingredients

2 tablespoons extra virgin olive oil

5 sweet Italian sausages (1 pound)

1 small spanish onion cut in half and then cut into 1/4'' slices

S&P to taste

1 tablespoon tomato paste

1/4 cup red wine

1 orange bell pepper, seeded and cut into strips

1 yellow bell pepper, seeded and cut into strips

1 red (or green...depends on your taste) seeded and cut into strips

4 cloves garlic, minced

1 teaspoon fennel seeds

1 tablespoon balsamic vinegar

1/2 lb egg noodles

Directions

Heat the oil in a skillet over medium high heat. Cook sausage for a total of 10 minutes...2.5 minutes on each side to brown evenly. Remove sausage to a cutting board to cool. Add the onions to the pan with S&P. Sweat for 5 minutes.

When you add the onions to the pan put a medium pot of water on high heat. Cook the onions for 5 minutes and then add the tomato paste and red wine.

Next add the peppers and fennel seeds to the pan. The water for the noodles should be boiling...add the egg noodles and cook according to package instructions...should be about 11 minutes.

Cut the sausages into 1/2'' pieces and add back into the skillet and cover. Cook for 12 minutes. When the noodles are done, drain and then add to the skillet with the balsamic vinegar and combine.

Grilled Chicken with Sesame Noodles

Marinade

4 tablespoons low sodium soy sauce

1 tablespoon peanut oil

1 tablespoon sesame oil

3 cloves of garlic minced

1'' ginger minced

2 tablespoons cilantro chopped

Ingredients

2 boneless skinless chicken breasts (about a pound)

1 lb whole wheat fettuccine

3 tablespoons sesame oil

2 tablespoons peanut oil

4 green onions chopped on an angle

1 red bell pepper diced

1'' ginger minced

3 cloves of garlic minced

1 teaspoon red chili paste

2 tablespoons brown sugar

1/2 cup creamy peanut butter

3 tablespoons rice vinegar

3 tablespoons low sodium soy sauce

3 tablespoons hot water

1 tablespoon toasted sesame seeds

Directions

Whisk together all ingredients for the marinade. Put the chicken and the marinade in a ziplock bag. Refrigerate for 1 hour, up to 6 hours.

Grill in medium heat for 4 minutes each side. Set aside to cool a bit. Slice into thin pieces.

Bring a big pot of water to boil - add a tablespoon of peanut oil into the water. Cook the fettuccine according to package instructions (al dente). Drain the pasta and toss with the sesame oil.

In a medium sized pot heat the peanut oil over medium heat. Add the green onions, red bell, ginger, garlic and chili paste. Cook for about 3 minutes, until fragrant. Add the brown sugar, peanut butter, vinegar, soy sauce and hot water. Stir until all is melted and combined.

In a large mixing bowl combine the pasta, chicken and peanut sauce. Then garnish with the sesame seeds. This dish can be served room temperature or chilled.

Baked Ziti with Meatballs

Ingredients

1 tablespoon extra virgin olive oil

1/4 large red onion diced (1/2 if smaller)

1/4 cup bread crumbs

2 large eggs

2 tablespoons of milk

3/4 cup grated peccorino romano

1/4 cup chopped italian parsley

S&P

1 lb ground beef

2 cups flour

1 lb ziti or rigatoni

1/4 cup extra virgin olive oil

4 1/2 cups tomato sauce

2 1/2 cups ricotta

2 cups shredded mozzarella

1/2 cup grated parmesan

Directions

Meatballs: in a medium sized skillet heat 1 tablespoon of olive oil, then add the diced onion. Cook until they are translucent - about 3 minutes. Combine bread crumbs, eggs, milk, 1/2 cup of the peccorino romano and parsley in a large mixing bowl. Then add the meat and onion and gently fold in. Shape into about 30 little meatballs (the size just a bit smaller than a golf ball). Dredge each meatball in the flour coating evenly shaking off the excess.

In a large skillet heat the 1/4 cup of oil then add the meatballs in batches. Cook for three minutes on each side. Put aside in a bowl lined in paper towls.

Cook the pasta by package directions until al dente - drain.

In a large mixing bowl combine the tomato sauce and the ricotta. Add the ziti and meatballs and gently mix until completely combined. Put this mixture into a baking dish. Top with mozarella, parmesan and the rest of the peccorino romano. Bake at 350 degrees for 30 minutes.

Super Simple Speedy Orzo Salad

Ingredients

1 lb orzo pasta

5 tablespoons extra virgin olive oil

3 tablespoons red wine vinegar

1/4 cup minced red onion

1 cup grape tomatoes cut in halves

3 oz feta cheese cubed

1/4 cup fresh basil chiffonade (that just means cut into ribbons)

S&P to taste

Directions

Cook pasta to package directions - drain, cool with cold running water and transfer to a large bowl. Combine all other ingredients...yes that's it!