Tomato Alfredo Lasagna (aka Sylvia Lynne’s Lasagna)

This is for Sylvia Jane,

9 pieces Curly Edged Lasagna, Cooked and Drained

1 package frozen Chopped Spinach, thawed and squeezed Dry

2 Cups Mozzarella Cheese, Divided

1 cup Crumbled Feta Cheese

1 egg, slightly beaten

1 cup alfredo sauce

14 oz. jar spaghetti sauce

grated parmesan cheese

Heat oven to 375f.

Spinach Mixture: 1 1/4 cup mozzarella cheese, feta, and egg until well blended.

Here is how you layer it. alfredo sauce, pasta, spinach mixture, spaghetti sauce, pasta, spinach mixture, alfredo sauce, pasta, spaghetti sauce.

Foil top and bake for 25 mins. remove foil, sprinkle remaining mozzarella cheese and parmesan cheese. bake for 10 mins or until hot and bubbly, let stand for 5 mins to cool before serving.

Bacon and Spinach Carbonara

1/2 C. butter

Small Onion Chopped

2 tsp. Garlic

6 Tbs. Flour

5 C. Half and Half (can use milk for half of this)

2 1/2 C. Grated Parmesan Cheese

1/2 tsp. Crushed Red Pepper Flakes

1 pound Bacon (cooked and cumbled)

Spinach (chopped small) ~ As much as you like

Mushrooms (sliced) ~ As much as you like

Salt and Pepper to taste.

Cooked Fettuccini Noodles

In a heavy saucepan melt the butter over low heat with the chopped onions. Add the garlic and then the flour and stir to combine. Wisk in the half and half and stir to combine. Stir in the parmesan cheese. Add the bacon spinach and mushrooms. Stir in noodles and serve.

Tortellini Spinach Salad with Balsamic Tomato Vinaigrette

Salad:
20 ounce package refrigerated cheese tortellini
1 (9 oz.) bag fresh baby spinach
1 (6 oz.) bag craisins
1 (6 oz.) pkg. crumbled feta cheeseSliced red onion
22 oz. bag of chicken strips
3 or 4 Tbs. Butter
¼ C. grated parmesan cheese
1 clove of garlic, Minced


Dressing:
9 tablespoons balsamic vinegar
3 cloves garlic, minced
1 ½ teaspoons dried oregano
1 ½ tablespoon tomato paste
1/8 teaspoon each Salt and pepper
3/4 cup olive oil


Directions:
1. Cook Chicken strips with butter, parmesan cheese and garlic.

2. While the chicken is cooking, cook tortellini in boiling water according to the package directions. Drain and toss with a teaspoon of olive oil to keep from sticking. Let cool in colander.

3. In a large bowl, toss all the salad ingredients together after the pasta has cooled a little. *


4. For the dressing, add all of the dressing ingredients and process until completely combined and smooth. If serving the salad right away, immediately pour the dressing over the salad and toss well (you may not need all the dressing). Serve.

* You may also just do individual bowls.

Mediterranean Pasta with Fire Roasted Tomatoes

Ingredients:
2 pounds medium plum tomatoes (10-12), half lengthwise
½ cup olive oil, divided
2 cloves garlic, minced
1 tbsp Italian seasoning
½ tsp crushed red pepper
½ tsp Sicilian sea salt
¼ tsp coarse grind black pepper
8 oz pasta, such as spaghetti
Directions:
PLACE tomato halves, cut sides up, in foil lined 15”x10”x1” pan sprayed with no stick cooking spray. Mix ¼ cup oil, garlic and seasonings in small bowl, spoon over tomatoes. Drizzle with 2 tbsp of the remaining oil.
ROAST in preheated 400OF oven 45-60 minutes until tomatoes are soft and browned on top
PREPARE pasta as directed on package. Drain well. Place ½ of roasted tomatoes and remaining 2 tbsp oil in large bowl. Coarsely mash tomatoes. Add pasta and remaiing tomatoes: toss it mix well. Sprinkle with shredded parmesan cheese and additional crushed red pepper, if desired
** i have not tried this but it looked really good ***

Bowtie Salad

Salad:
½ lb bowtie pasta
½ C Parmesan cheese, grated
1 ½ C frozen corn, fried briefly in olive oil
Grape tomatoes
Fresh basil (can use dried)
Pine nuts
Green onions, sliced
¾ C Olive Garden Salad Dressing

Combine all ingredients 8 hours before serving.

Olive Garden Salad Dressing:
½ C mayonnaise
1/3 C white vinegar
1 tsp vegetable oil
2 Tbsp. corn syrup
2 Tbsp. Parmesan cheese, grated
2 Tbsp. Romano cheese, grated
¼ tsp. garlic salt or 1 clove garlic, minced
½ tsp Italian seasoning
½ tsp parsley flakes
1 Tbsp, lemon juice

Mix all ingredients in a blender until well mixed. If the dressing is a little too tangy, add a little extra sugar.

After I mix the salad dressing to the salad, I sprinkle some garlic salt on it.

Capellini Pomodoro

3 cloves garlic, minced
2 cans (14.5 oz each) good quality diced tomatoes, or about 2 pounds fresh peeled and diced tomatoes
¼ t freshly ground black pepper
2 cups fresh chopped basil leaves
1/3 cup extra virgin olive oil
½ cup grated Parmesan cheese
12 ounces dry angel hair pasta, cooked

Heat olive oil and add garlic; cook until garlic is tender. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, the fresh chopped basil and half of the Parmesan cheese. Serve immediately and pass remaining Parmesan. Serves 4.

I got this recipe from my brother this last weekend. He she it is really good and low fat. Which I am always looking for good low fat recipes.

Vern Perry

Tortellini Salad

8 ounces cheese-filled tortellini

1 cup broccoli florets

4 ounces fresh grated Parmesan cheese

1 (13 3/4-ounce) can quartered artichoke hearts

1 (6-ounce) can black olives, drained and halved

1 (15-ounce) can kidney beans, rinsed and drained

1/2 red onion, thinly sliced

1/4 pound sliced dry salami, cut into thin strips

1 (16-ounce) bottle Bernsteins's Cheese Garlic dressing

1 pint cherry tomatoes, halved

1 avocado, sliced

Cook tortellini in boiling salted water according to package directions. Drain well, rinse with cold water, and place in large salad bowl. Add remaining ingredients, except the avocado and tomatoes, and toss with half the dressing. Refrigerate for several hours. Just before serving, stir in more dressing, as desired, and top with tomatoes and avocado.