Mini Fusilla with Creamy Spinach and Chicken

1 box Mini Fusilli pasta
2 tbsp Olive Oil
1 Onion, Diced
1 pound Chicken, cubed
Salt to taste
Freshly Ground Pepper to taste
6 oz Baby Spinach
1 cup Heavy Whipping Cream
1/2 cup Parmesan Cheese, Grated

Bring a large pot of water to a boil.  Heat oil in a medium skillet over medium heat. Add onion and sauté for 3 minutes. Increase heat to medium-high.  Add chicken; season with salt and pepper. Cook chicken for an additional 3 minutes.  Add spinach and cream; reduce heat and simmer mixture for 5 minutes.

Meanwhile, cook pasta according to the package directions. Drain and toss with the sauce.  Stir in grated Parmesan cheese before serving.

** I sauted fresh garlic with the onion and used canned chicken.

Saucy Italian Rump Roast

1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)
1/2 to 1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 medium onion, diced
1 jar (14 ounces) spaghetti sauce (I used green pepper & mushroom spaghetti sauce)
1/4 to 1/2 cup red wine or beef broth
1 lb cooked pasta (I used Mezza Penne)

Cut the roast in half. Combine the salt, garlic powder and pepper; rub over roast. Place in a 5-qt. slow cooker. Top with mushrooms and onion. Combine the spaghetti sauce and wine or broth; pour over meat and vegetables. Cover and cook on low for 8-9 hours or until meat is tender. Slice roast; serve over pasta with pan juices. Yield: 10 servings.

***I thickened the juice with cornstarch and water before serving.

Macaroni & Cheese

1 pound pasta

1/4 cup butter
1/4 cup flour
1/4 to 1/2 tsp salt

1/4 tsp pepper
2 cups milk
2 cups sharp cheese

Cook macaroni according to the package directions. Drain. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well. If desired you can garnish with a three cheese blend and bake at 350 until melted.

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.

Macaroni & Cheese

One of the staples in my basement is Macaroni & Cheese. We prefer the homemade version, but when I'm in a hurry, have a babysitter, or one of the children are cooking I always like to have Kraft on hand. Wal-Mart has Kraft Macaroni and Cheese on sale this week for 50 cents a box. Can you believe it? I was so excited! Of course the checker thought I was a bit crazy (5 kids and a whole lotta Mac) but I am determined to one day have a year's supply of Mac & Cheese.

Guess what we're having for lunch today? Mmm.

Flo's Casserole

1 pound hamburger
1 onion, chopped
½ tsp salt
¼ tsp pepper
1 tsp sugar
2 cans tomato sauce
3 oz cream cheese, softened
1 cup sour cream
6-8 green onions
8 oz egg noodles, cooked
1/2 cup grated cheddar cheese

Cook onion and hamburger together. Add salt, pepper, sugar and tomato sauce. Cover and cook slowly for 15-20 minutes. Chop green onions and mix with cream cheese and sour cream. Layer noodles, onion mix and meat. Repeat. Sprinkle with cheese and bake for 20 minutes at 350 or until bubbly.

Bow Ties with Chicken & Peas

8 oz Bowtie pasta
2 Cups Chicken, cooked and diced
10 oz peas
1 can cream of chicken soup
1/2 cup milk
1/2 tsp Rosemary or Thyme
1/4 tsp pepper
1/2 cup grated Parmasan Cheese

Mix together and Bake at 425 for 15 minutes or until heated through and cheese is lightly browned.