Mini Farfalle with Tomatoes and Corn

1 box Mini Farfalle
2 pounds plum tomatoes (may substitute 1 can 28 ounces diced tomatoes)
2 tablespoons extra virgin olive oil
1 tablespoon onion, chopped
1 can (15.5. ounces) corn, drained
1 cup Parmesan cheese, grated

PLACE the fresh tomatoes in boiling water for 30-60 seconds to blanch; peel the skin, remove the seeds and chop.

SAUTE the onion in olive oil in a medium skillet over medium heat for 5 minutes.

COOK pasta acording to package directions.

ADD tomatoes to skillet and simmer for 3 minutes; season with salt and pepper.

ADD corn and simmer for 2 addtional minutes.

DRAIN pasta and toss with the sauce.

STIR in grated cheese and fresh basil before serving .

***I found this recipe on the box of Barilla’s Piccolini MINI Farfalle.

Creamy Corn and Broccoli Chowder

1 tbsp margarine or butter
1 medium onion, chopped (1/2 cup)
3 cups water
1 ¼ cups Betty Crocker Potato Buds mashed potatoes (dry)
2 cups frozen broccoli flowerets
1 ½ cups frozen corn
¼ tsp salt
1/8 tsp garlic powder
1/8 tsp pepper
1 cup half and half

Melt margarine in 3-quart saucepan over medium-high heat. Add onion; cook and stir about 3 minutes. Stir in water. Heat to boiling. Stir in potatoes; cook 1 minute, stirring constantly. Stir in broccoli, corn, salt, garlic powder and pepper. Heat to boiling; reduce heat to low. Simmer 10 minutes more), stirring occasionally, until vegetables are tender. Stir in half-and-half. Cook 3 to 4 minutes or until heated through. 4 servings.

15-Minute Soft Tacos

1 lb sirloin steak or chicken, cut into strips
1 tbsp olive oil
2 cups water
1 cup salsa
1 pkg taco seasoning
2 cups minute rice, uncooked
8 to 12 flour tortillas

Heat oil in skillet. Add meat; cook until lightly browned. Stir in water, salsa and taco seasoning. Heat to a boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Spoon meat mixture evenly onto tortillas; top with shredded cheese if desired.

**This is one of my Quick meals. I also like to add a can of drained beans (black or pinto) and sometimes corn when I add the rice.

White Chili

3 Chicken Breasts
1 Onion (or dry onion flakes)
1 can Green chiles
1/2 tsp garlic
1/2 tsp cumin
1/2 tsp pepper
1/4 tsp red pepper, crushed
4 cups Chicken bouillon (or more if you drain beans and corn)
3 cans (15 oz each) Great White Northern Beans, drained
1 can Garbanzo Beans, drained
1 can corn

Combine all ingredients and bring to boil. Simmer for at least 30 minutes. Garnish with grated cheese and sour cream.

The flavors will be better the second day, but you will most likely need to add water again.