Tuesday, June 30, 2009

{soups-salads-and-salad-dressings} New file uploaded to soups-salads-and-salad-dressings




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{soups-salads-and-salad-dressings} Out to Sea Pasta Shell Salad



Out to Sea Pasta Shell Salad
Simple & Delicious


"Here's a healthier version of a popular boxed salad mix you can buy at the store. We absolutely love it! You can also add a little cooked chicken breast to make it heartier." Ann Timmerman – Northfield, MN

SERVINGS: 8
CATEGORY: Lower Fat
METHOD:
TIME: Prep/Total Time: 20 min.

Ingredients:
3 cups uncooked medium pasta shells
2/3 cup shredded carrots
2/3 cup frozen peas, thawed
4 turkey bacon strips, diced and cooked
4 ounces reduced-fat cream cheese
1/2 cup reduced-fat sour cream
3/4 cup fat-free milk
1 envelope ranch salad dressing mix

Directions:
Cook shells according to package directions. Meanwhile, in a large bowl, combine the carrots, peas and bacon. In a small bowl, beat cream cheese and sour cream. Add milk and dressing mix; beat until combined.
    Drain pasta and rinse in cold water; add to vegetable mixture. Add dressing mixture; toss to coat. Chill until serving. Yield: 8 servings.

 

 Comments
Re: Out to Sea Pasta Shell Salad
This was even better than the boxed pasta it is based of off. I very much enjoyed it and will keep it in my recipe box.

lisarenewebb
Re: Out to Sea Pasta Shell Salad
This was a great pasta salad. Even great left over for a quick lunch or snack. I'll be making this again.

TSRatliff

 

 

Nutrition Facts
One serving:3/4 cup
Calories: 252,Fat:7 g,Saturated Fat:3 g,Cholesterol:23 mg,Sodium:479 mg,Carbohydrate:38 g,Fiber:2 g,Protein:11 g

 

 

 

 

 
 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Smoked Sausage Pasta



Smoked Sausage Pasta
Simple & Delicious


"One of the things I like most about this is that you can chill leftovers and have an equally delicious sausage pasta salad later in the week." Jasen Guillermo - Tucson, Arizona

SERVINGS: 4
CATEGORY: Main Dish
METHOD:
TIME: Prep/Total Time: 20 min.

Ingredients:
2-2/3 cups uncooked tricolor spiral pasta
1 pound smoked sausage, cut into 1/4-inch slices
1-1/2 cups sliced fresh carrots
1 cup coarsely chopped green pepper
1 small onion, halved and sliced
1 tablespoon canola oil
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup Italian salad dressing

Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the sausage, carrots, green pepper and onion in oil until vegetables are tender.
    Drain pasta; place in a large bowl. Add sausage mixture and olives. Drizzle with dressing and toss to coat. Serve warm or chilled. Yield: 4 servings.

 

Nutrition Facts
One serving:2 cups
Calories: 755,Fat:48 g,Saturated Fat:15 g,Cholesterol:76 mg,Sodium:1964 mg,Carbohydrate:56 g,Fiber:5 g,Protein:25 g

 

 

 

 

 
 
 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Pesto Turkey Pasta



Pesto Turkey Pasta
Simple & Delicious


Give this family-friendly entrée a try tonight. With just a few ingredients and short start-to-finish time, we're sure it'll become a supper staple.

SERVINGS: 6
CATEGORY: Main Dish
METHOD:
TIME: Prep/Total Time: 25 min.

Ingredients:
3 cups uncooked tricolor spiral pasta
1 package (17.6 ounces) turkey breast cutlets, cut into thin strips
3 tablespoons prepared Italian salad dressing
1 jar (12 ounces) roasted sweet red peppers, drained and cut into thin strips
1/2 cup prepared pesto
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons pine nuts, toasted
Shredded Parmesan cheese, optional

Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, saute turkey in salad dressing until no longer pink.
    Drain pasta; add to the skillet. Stir in the red peppers, pesto, salt and pepper; heat through. Sprinkle with pine nuts and Parmesan cheese if desired. Yield: 6 servings.

 

 

 

 
 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Ranch Turkey Pasta Dinner



Ranch Turkey Pasta Dinner
Quick Cooking


"This entree is a great way to finish up a holiday turkey," reports Peggy Key of Grant, Alabama. "At times, I use chicken if I have that on hand instead. Try sprinkling grated cheese over the top of each helping for extra flavor."

SERVINGS: 4
CATEGORY: Main Dish
METHOD:
TIME: Prep/Total Time: 20 min.

Ingredients:
2-1/2 cups uncooked penne pasta
6 to 8 tablespoons butter, cubed
1 envelope ranch salad dressing mix
1 cup frozen peas and carrots, thawed
3 cups cubed cooked turkey

Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, melt butter. Stir in salad dressing mix until smooth. Add peas and carrots; cook and stir for 2-3 minutes. Drain pasta and add to skillet. Stir in turkey; cook for 3-4 minutes or until heated through. Yield: 4 servings.

 


 Comments
Re: Ranch Turkey Pasta Dinner
This is from the old Jan/Feb 2004 Quick Cooking and is a good one. I use a packet of dry Butter Buds reconstituted in 1/2 cup chicken broth instead of the butter and a frozen corn and black bean mix for the vegetables as some in my family don't care for green peas. I increase the vegetables to 3 cups and decrease the turkey or chicken to 2 cups. The fat goes way down to about 6 grams per serving and the calories to less than 350. Serve it with a green salad and crusty bread, for those who need it, and it is a very quick, substantial meal.

eawinters
Re: Ranch Turkey Pasta Dinner
This was pretty good!

badkitty

 

 

 


Nutrition Facts
One serving:1-1/2 cups
Calories: 525,Fat:23 g,Saturated Fat:13 g,Cholesterol:126 mg,Sodium:842 mg,Carbohydrate:41 g,Fiber:3 g,Protein:38 g

 

 

 

 

 
 
 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Whole-Wheat Pasta/Cheese Salad



Whole-Wheat Pasta/Cheese Salad
Country Extra


This dish is perfect for those times when you're in the mood for "something different". Serve it as a salad or as a main course.

SERVINGS: 4
CATEGORY: Salads
METHOD:
TIME: Prep/Total Time: 20 min.

Ingredients:
SOY/GINGER DRESSING:
3 tablespoons soy sauce
3 tablespoons cider vinegar
3/4 teaspoon ground ginger
1 large clove garlic, minced
1/4 teaspoon hot pepper sauce
1/3 cup vegetable oil
2 tablespoons minced green onions
SALAD:
8 ounces whole-wheat macaroni or spiral pasta
2 cups fresh broccoli florets, cooked tender-crisp, drained
1 large sweet red pepper, cut into thin strips
8 ounces part-skim mozzarella cheese, cut in 1-1/2-inch x 1/4-inch strips

Directions:
In a large salad bowl, combine the soy sauce, vinegar, ginger, garlic and pepper sauce. Whisk in oil and green onions; set aside.
    Cook pasta in boiling water for 3-7 minutes; drain. In large bowl, combine the pasta, broccoli, red pepper and cheese. Drizzle with dressing; toss to coat. Refrigerate leftovers. Yield: 4 servings.

 

Nutrition Facts
One serving:(1 each)
Calories: 565,Fat:30 g,Saturated Fat:9 g,Cholesterol:31 mg,Sodium:1002 mg,Carbohydrate:50 g,Fiber:5 g,Protein:26 g

 

 

 

 
 
 
 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Supreme Spaghetti Salad




Supreme Spaghetti Salad
Quick Cooking


In Salem, Virginia, Wendy Byrd relies on bottled salad dressing to perk up pasta and fresh vegetables in this swift salad that costs 43¢ a serving. "It's a delicious addition to any meal or picnic," she relates.

SERVINGS: 12
CATEGORY: Salads
METHOD:
TIME: Prep: 15 + chilling

Ingredients:
1 package (1 pound) spaghetti, broken into 4-inch pieces
1 bottle (16 ounces) zesty Italian salad dressing
1 large cucumber, diced
1 large tomato, seeded and diced
1-1/2 cups fresh broccoli florets
2 tablespoons shredded Parmesan cheese
2 teaspoons Salad Supreme Seasoning

Directions:
Cook spaghetti according to package directions. Drain and rinse in cold water. Place spaghetti in a large serving bowl. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least 45 minutes. Yield: 12 servings.

 


Nutrition Facts
One serving:(1/2 cup)
Calories: 298,Fat:16 g,Saturated Fat:2 g,Cholesterol:1 mg,Sodium:695 mg,Carbohydrate:33 g,Fiber:2 g,Protein:6 g

 

 

 

 
 
 
 
 
 
 
 
            Beth Layman  :)


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{soups-salads-and-salad-dressings} Spaghetti Salad



Spaghetti Salad
Taste of Home


Using a bottled Italian dressing makes this noodle salad breeze to prepare. Celery, green peppers and onions give it a pleasing texture and nice crunch.—Ken Churches, San Andreas, California

SERVINGS: 150
CATEGORY: Salads
METHOD:
TIME: Prep: 50 min. + chilling

Ingredients:
15 pounds spaghetti (broken into 2-1/2-inch pieces), cooked and drained
16 cups Italian salad dressing
5 bottles (2.62 ounces each) Salad Supreme Seasoning
3 bunches celery, diced
12 medium green peppers, diced
12 medium onions, diced
6 pounds cheddar cheese, cut into 1/4-inch cubes
12 pounds tomatoes, seeded and diced

Directions:
In a several large containers, combine all ingredients; toss to coat. Refrigerate overnight. Yield: 150 servings (1 cup each).

 

Nutrition Facts
One serving:1 cup
Calories: 351,Fat:16 g,Saturated Fat:5 g,Cholesterol:19 mg,Sodium:601 mg,Carbohydrate:40 g,Fiber:2 g,Protein:11 g

 

 

 

 
 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Pasta Shrimp Salad



Pasta Shrimp Salad
Quick Cooking


"I prepared a similar version of this seafood salad years ago for my daughter's graduation," notes Mary Ann Berquam from her home in Turtle Lake, Wisconsin. "Since then, I've substituted low-fat ingredients, and I still get many requests for the recipe."

SERVINGS: 7
CATEGORY: Salads
METHOD:
TIME: Prep/Total Time: 20 min.

Ingredients:
1 package (7 ounces) small shell pasta
3 celery ribs, chopped
1 package (5 ounces) frozen cooked salad shrimp, thawed
1 cup frozen peas, thawed
1/2 cup fat-free French salad dressing
1/2 cup reduced-fat mayonnaise
3 tablespoons chopped onion
2 teaspoons dried basil
2 teaspoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon salt-free lemon-pepper seasoning
1/2 teaspoon salt-free seasoning blend

Directions:
Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, celery, shrimp and peas. In a small bowl, combine the remaining ingredients. Pour over pasta mixture and toss to coat. Cover and refrigerate until serving. Yield: 7 servings.

 

Nutrition Facts
One serving:(1 cup)
Calories: 165,Fat:6 g,Saturated Fat:1 g,Cholesterol:45 mg,Sodium:392 mg,Carbohydrate:20 g,Fiber:2 g,Protein:7 g
Diabetic Exchange:
1 starch, 1 lean meat, 1 vegetable.

 

 

 


http://www.tasteofhome.com/recipes/Pasta-Shrimp-Salad


 
 
 
 
 
 

            Beth Layman  :)


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