My aunt came into town and helped me rearrange my pantry. Once I knew what was in my pantry, it was easy to decide what to make for dinner.
I had some Pasta Roni’s Butter and Garlic noodles, sundried tomatoes, black olives, chickpeas, and canned chicken in the pantry. What could I make for dinner?
I cooked up one box of the butter and garlic noodles and added the drained chicken to the noodles.
Once I cooked up the other box of the noodles, I placed half of it in the other bowl. With the other half, I added sundried tomatoes, black olives, and drained chickpeas. YUM! It sort of reminded me of my favorite dish at Piada.
The Imaginative One turned 13 last month. A tradition in our house is for me to cook one of the birthday boy’s favorite meals for their birthday. We had the Imaginative One’s dinner the day after his birthday because we had planned to be out on his birthday. Read More
Combine the ricotta cheese or small curd cottage cheese with the eggs in a mixing bowl.
Spray your crockpot with cooking spray.
Spread 1/4 c. of the spaghetti sauce on the bottom of the crockpot.
Place lasagna noodles over the spaghetti sauce.
Then layer in this order:
1/3 c. of the ricotta cheese mixture
1/3 c. of ground beef or sausage
1/3 c. Italian cheese
1/3 c. sauce
noodles (I use 3 on each of my layers.)
Continue layering the noodles, ricotta cheese mixture, ground beef or sausage, Italian cheese, and sauce. (I had 4 total layers.) When you get to the last layer, save a little of the ricotta cheese mixture.
One the last layer, place noodles, the rest of the ricotta cheese mixture, and the rest of the Italian cheese. Sprinkle Italian seasoning over the cheese.
Cook on low for 3 to 4 hours or until the noodles are cooked.
I tried to come up with a witty blog entry about this salad. Even though I thought and thought, I couldn’t come up with anything. So I’ll just be straightforward. This recipe is delicious and easy to put together. You can adapt it by changing up the veggies in the salad.
Pesto Orzo Pasta Salad
Stars of the recipe:
1/2 cup orzo pasta
1/4 Tbsp. pesto
1/4 c. broccoli florets
1/4 c. grape tomatoes, cut in half or even fourths
1/4 c. bell pepper, diced (I used yellow.)
2 Tbsp. diced black olives
2 Tbsp. Feta cheese
Cook orzo pasta according to package directions. Put broccoli florets in the cooking water for the last 3 minutes of the pasta cooking time.
Drain pasta and broccoli in a strainer. Run cool water over the pasta and broccoli to stop the cooking process.