Nana's Tri-Color Sun Dried Tomato Tortellini Party Salad

This is a great salad for summer parties or used as an Anti-Pasta dish...it features tri-color cheese stuffed Tortellini and a Sun Dried Tomato vinaigrette. It could also be served as a lunch salad, just add bread sticks and serve on a bed of mixed greens.


Feeds 6-8 people as a side dish

Ingredients :
2   14 oz. bags of Sevrioli  frozen Tri-color cheese filled Tortellini
8 oz. Block of Mozzarella cheese cut into small cubes
1 cup  Cherry Tomatoes cut in half
12 oz. can Large or Extra Large Black Olives cut in half
1 Red Pepper diced
1 Green Pepper diced
1 Yellow Pepper diced
1 tsp. Fresh chopped Basil
1 cup Kraft Sun Dried Tomato Vinaigrette
2 Tbsp. Fresh Grated Parmesan Cheese

Directions :
Boil Tortellini according to directions on package, drain and let sit. While Tortellini is cooling chop vegetables and cheese and toss with Tortellini, stir in 1 cup of the sun Dried Tomato Vinaigrette. If mixture seems to dry add more of the dressing. Top with fresh grated Parmesan and Serve cold.

Pictures coming soon.....

Nana's Crockpot Style Chicken Cacciatore...prepares in minutes

This is a wonderful simple recipe for homemade Chicken Cacciatore  which takes very little time to prepare. Leaves you free to do other things while it cooks all day on low. Serve over pasta. Double the recipe for 8 servings...also makes a great dinner for company...looks like you spent hours in the kitchen....
Serves 4....

Ingredients :
 4 boneless skinless Chicken Breasts rinsed and cleaned if necesary ( you can also use chicken tenders in place of whole chicken breasts...
 1/2 cup White Cooking Wine
 1 cup any Spaghetti Sauce..I am using Ragu Tomato Basil
 1 12 oz can Stewed tomatoes with Onions and Peppers...or Basil and Garlic ( with liquid )
 1 small Green Pepper diced
 1 small Onion sliced
 1 cup sliced fresh Mushrooms
 2 tsp. Basil
 1 Bay Leaf
 1 tsp. Oregano
 2 tsp. Minced Garlic
 1/2 tsp. Black and red Pepper mix
Pour 1/2 cup of spaghetti sauce into the bottom of a 4 or 5 quart crock pot, add chicken breasts. Pour remaining white wine, and spaghetti sauce over chicken. stewed tomatoes, onions, peppers, mushrooms and seasonings. Stir gently . Turn crock pot on to low setting and let cook 6 hours .
In time for dinner fill a large pot about half way with water add 1/2 tsp. salt and 2 tsp. cooking oil ( olive oil or vegetable oil) to keep pasta from sticking. About 1/2 a box of pasta makes enough for 4 people. Cook according to directons, drain and serve with ckicken on top plus a spoon full of sauce
.
Sprinkle with Parmesan cheese if you like...
Serve with Salad and Garlic Bread or Bread sticks

Nana's Spicy Sonora Pasta with Chicken

This is another hearty dish, with a  South West flavor, slightly spicy , in a rich creamy cheesy sauce. similar to a dish that Ruby Tuesday used to serve years ago which my husband loved, but they no longer make.....
Serves 4-6 people depending on their appetite...

Ingredients
1 lb. Chicken tenders ( boneless skinless ) cut into bite size pieces
1/2 box Cavatappi Pasta ( can be made with Bow Ties or Ziti )
1 small Onion sliced
1 Red Pepper diced
1 cup Fresh Sliced Mushrooms
1 small Zucchini cut into chunks
1 10.5 oz. can Black Beans ( drained and rinsed )
1 14.5 oz. can Diced Chili style Tomtatoes or with mild Green Chili's
1/2 cup Milk
1 container  8 oz. Chipotle Cream Cheese
1/4 tsp. Cajun Seasoning
1/4 tsp. Chili Powder
1/2 cup Mexican Cheese Blend


Directions :
 Spray a large skillet with Pam or add 1 Tbsp. cooking oil to pan. Place cut up chicken in skiillet, add Onion, Peppers, Zucchini and Mushrooms. Add Cajun Seasoning and Chili Powder. Cook on medium heat until chicken is cooked through and vegetables are tender, about 10-15 minutes. Stir in tomatoes and Black beans, add 1/2 cup milk and cream cheese. Stir until well blended and sauce starts to simmer. Stir in Cheese and simmer about 5 minutes. Until cheese has melted into the sauce.

While you are cooking the Chicken mixture bring a large pot of water with a tsp. of salt to a boil add pasta and boil about 10 - 15 minutes or until pasta is al dente. Drain pasta and toss wih chicken mixture. Stir to coat everything evenly in sauce and serve right away.

Goes great with a tossed salad and Corn Bread on the side.

Nana's Cajun Beef and Cabbage with Rice

I make this almost once a week for my Grandkids.....my daughter said my Grandkids who are 2, 3, 4 and 13 eat half the pan...by themselves. even picky kids who aren't crazy about veggies seem to like the cabbage in this dish.....

This dish serves 6-8
Ingredients :
1 lb. lean Ground Beef
1 1/2 cups Uncle Bens Converted Rice  ( cooked according to directions on package )
1 small Head of Cabbage chopped up
1 Green Pepper diced
I Yellow Onion sliced
1 14.5 oz. can Chili Style diced Tomatoes or Diced Tomatoes with Mild Green Chili's
1 cup Spaghetti Sauce ( I use Ragu original )
1 cup water
1/2 tsp. Black Pepper
1 Tsp. Red Pepper/ Garlic blend
1 tsp. Basil
1 Tsp. Oregano
4-8 drops Red Hot sauce
1 cup Cheddar Jack Cheese grated ( Optional )

While meat mixture is cooking prepare rice as directed and set aside.

In a large skillet add beef, onion and green pepper and cook over medium heat until beef is cooked through and onions & peppers start to soften. Stir in diced tomatoes including juice, 1 cup water, spaghetti sauce and seasonings. Stir in chopped cabbage cover and simmer stirring occasionally about 10-15 minutes until cabbage is cooked through. Stir into cooked rice and spoon into baking pan or foil baking pan.Bake at 350 degrees for 30 minutes. Top with shredded cheese and put back in oven for just a couple minutes until the cheese melts.

Nana's Light Shrimp Marinara

Easy way to use  up left-over spaghetti....or start with fresh cooked spaghetti              
 Makes 4 - 6 servings

 Ingredients :

1/2 box of Spaghetti ( thin )
1 1 lb. bag of Frozen  Shrimp...defrost and remove tails.
1 cup Sliced Mushrooms
1 Green Pepper Chopped
1 small Onion sliced
1 Zuchini cut into chunks
1 Yellow Squash cut into chunks
1 tsp. Oregano
1 Tsp. Basil
1 tsp. Garlic / Red Pepper Blend
1 14.5 oz. can Diced Tomatoes with Mild Green Chilis plus juice
1 small  Tomato Paste
1/2 cup water

Directions :
Cook pasta  according to directions and drain.
While pasta is cooking, add 1 tbsp. Olive Oil to large skillet, add vegetables and saute until they are nearly cooked through, about 10 minutes. Stir in Tomatoes, tomato paste and 1/2 cup water. Add seasonings and Shrimp. Simmer until Shrimp is  no longer pink and cooked through about another 10 minutes.

Toss with Pasta and top with fresh grated Parmesan Cheese

Nana's Favorite Mexican Goulash

For any one who loves Chili and the Taste of Mexican cooking this is a great hearty dish, filled with veggies, beans, meat and pasta. Great on a cold night, served with warm Breadsticks . My Grandkids beg for more every time.

Serves 6-8  or makes dinner for 2 nights ( This version was made with leftover meatballs instead of ground beef )
 Ingredients :
1 lb Ground Beef ( lean ) or Meatballs
1  16 oz. can Chili with Beans
1  12 oz. can Manwich Sauce ( thick and chunky if available )
1 12 oz. can Mexican Corn or 1 cup Frozen Corn
1 Green Pepper diced
1 Onion diced
1 16 oz. can Delmonte diced tomatoes with mild Green Chiles ( drained ) or Chili Style
1/2 a packet Ortega Taco Seasoning
1 box Wagon Wheel pasta or Cavatappi
1 bag of Taco Cheese or Cheddar Jack Cheese

 Directions :

 In large skillet brown ground beef with peppers and onions. When beef is cooked through drain  and stir in Chili, Manwich Sauce, Taco seasoning, Tomatoes and Corn ( drained ). Simmer for 5 minutes.
 While Beef mixture is cooking cook pasta as directed on package and drain.
Combine the beef mixture and pasta together, pour into baking pan. Bake at 350 degrees for 20 minutes then top with cheese and bake another 5 minutes or just until the cheese has melted.

Kids Favorite Mexican Macaroni and Cheese with Frito's Corn Chips

This dish never lasts long with my Grandkids, it is always a hit. It has the comfort of Macaroni and Cheese plus a hint of Mexican Taco flavor to spice it up a little. The chips add a bit of crunch and South of the Border flavor making it a unique American/Mexican Dish. ( This picture doesn't show the Black Olives, because my husband won't eat them )

Ingredients :
Makes 6-8 servings
1 box either or Ziti, Cavatappi Pasta or Wagon Wheels
1 Jar Kraft Cheddar Cheese Sauce
1 lb. Lean Ground Beef
1 Green Pepper diced
1 12 oz. can Mexi-Corn with Peppers
12 oz can Delmonte diced tomatoes with mild green chiles or zesty Jalopena ( drained )
1/4 cup sliced Black Olives
1/2 packet of Ortega Taco Seasoning
1 cup crushed  Frito's Corn Chips

In a large skillet brown the ground beef along with the diced Green Pepper, when the beef is cooked through add in the diced tomatoes, the cheese sauce and the taco seasoning and olives. Simmer about 5 minutes till seasonings and sauce are well blended.
While meat mixture is cooking ,cook pasta acccording to directions on the box and drain.Stir into meat mixture , pour into baking pan or aluminum foyle pan. Bake at 350 degrees for 30 minutes, top with crushed chips .
Can be garnished with Salsa or Sour Cream if so desired.