Taken from my “Favorites” folder!

This is best served as soon as it is made, fresh chopped cilantro may be added if desired

Servings 8-10

INGREDIENTS:

1 pound uncooked radiatore pasta (short coiled pasta)

2 tablespoons oil (optional)

3 garlic cloves, minced

1-1/2 pounds ground turkey

1 teaspoon crushed chili flakes, or to taste

3 garlic cloves, minced

2/3 cup water

1 (1.25-ounce) package  taco seasoning (such as Old El Paso)

2 cups  shredded Mexican blend cheese OR cheddar cheese

2 tomatoes, chopped

1 cup chopped bell pepper

2 green onions, chopped

canned sliced back olives (use as much as you like)

1 (15.5-ounce) can black beans, rinsed and drained

2 tablespoons fresh lime juice

1/2 teaspoon seasoned salt

1 teaspoo ground cumin

2 cups sour cream

coarsely crushed taco chips, optional

INSTRUCTIONS:————————————————

This makes quite a large amount so it’s great to take to a potluck or picnic

To spice it up add in a small seeded and finely chopped jalapeno pepper, frozen thawed peas is a great addition also but make sure to paper towel dry the peas before adding them into the salad

Servings 12-14

INGREDIENTS:

1 (7 ounce) package uncooked macaroni pasta

2  (1-pound) packages coleslaw mix (or 1 medium head of cabbage, shredded)

7 green onions, chopped  OR 1 medium red onion,  chopped

1 celery rib, finely chopped

1 English cucumber,  chopped — use only English cucumber

1 small green bell pepper, seeded and finely chopped

1 small red bell pepper, seeded and finely chopped

salt and fresh ground black pepper, to taste’

chopped salted peanuts, optional

I make this salad often in the summer season using leftover grilled chicken and my own Italian dressing recipes, I have a few great Italian salad dressings recipes posted here on the site anyone will work fine for this recipe,  bottled will work fine but homemade is always better to use, it will improve the flavor of your salad big time!

Cubed mozzarella or provolone cheese or freshly grated Parmesan cheese may be substituted for the feta, well drained canned sliced black olives or Greek Kalamata olives are a great addition to add in also

To save time (and this is what I most always do)  a day ahead, prepare the dressing  then refrigerate, in a bowl combine the cooked pasta along with the chicken and feta cheese, toss, cover and refrigerate until ready to use the following day, before serving mix in the lettuce, tomatoes and dressing, this will save you a ton of time!

Some ingredients have no amounts listed, you can just use as much as you like

Servings 4-6

INGREDIENTS:

3 cups uncooked bow tie pasta (or use as much as you like)

1 head lettuce, chopped (or can use two romaine hearts, torn into pieces, I do not recommend using the outer leaves of the romaine for this salad, the hearts will hold up better with the weight of the pasta)

grape OR cherry tomatoes, halved

1 medium red onion, chopped

cubed cooked chicken (use as much as you like)

finely crumbled feta cheese (use lots!)

prepared Italian salad dressing (use as much as you like I would suggest to start with 1/2 cup and add in more to taste)

salt and fresh ground black pepper to taste

INSTRUCTIONS:—————————————————-

Cook pasta according to package directions; drain and rinse in cold water (drain very well) then transfer to a large bowl.

Mix in romaine lettuce, chicken, onion, tomatoes and feta cheese.

Drizzle with dressing and toss to coat, then season with salt and pepper to taste.

After mixing allow the salad to sit at room temperature for about 20 minutes before serving or refrigerate for 1 hour.

If you find that the salad is dry after removing from refrigerator then mix in some vegetable or canola oil.

You will also find this recipe on Recipezazz.com

There is enough filling for about 30 large ravioli but it will depend on how much filling you are using for each ravioli

It is important to squeeze out as much excess moisture from the  cooked  spinach before using or you will run the risk of a watery filling

Plan a day in advance, the ricotta cheese needs to be drained in the refrigerator overnight, creamed cottage cheese or dry cottage cheese is not recommended

INGREDIENTS:

1 (15-ounce) container full-fat ricotta cheese, drained (place the ricotta cheese in a fine strainer and allow to drain in the fridge overnight)

1 cup finely shredded mozzarella cheese

1/2 cup freshly grated Parmesan cheese

1/8 teaspoon ground nutmeg (can use more)

1 small garlic clove minced (you can increase to another small clove, I recommend keeping the garlic no more than 2 cloves or it will overpower the other ingredients)

1/4 teaspoon cayenne pepper, or to taste

1 pound fresh baby spinach leaves (cooked, hand-squeezed very dry, then finely chopped

1 large egg, lightly beaten

salt and freshly ground black pepper, to taste

INSTRUCTIONS:———————————————

In a bowl mix the first 8 ingredients together until well combined.

Season with salt and pepper to taste.

Place about 1 tablespoon (or amount desired) of the filling into ravioli dough pockets.

You will also find this recipe on Recipezazz.com

See my marinara sauce HERE

Servings 4-6

INGREDIENTS:

2 (9-ounce) packages fresh cheese ravioli

1 (10 ounce) box frozen spinach, cooked according to package directions then hand-squeezed dry

1 (26-ounce) bottle marinara sauce (or use your own homemade)

2 cups shredded mozzarella cheese, divided (can use more)

1/2 cup freshly grated Parmesan cheese

INSTRUCT^IONS:———————————————

Preheat oven to 375 degrees F.

Grease an 11 x 7-inch baking dish.

Drop the fresh ravioli in boiling water and cook stirring gently for about 1-2 minutes (no more than 2 minutes just enough to slightly soften, it will soften more in the oven; drain.

Spoon 1-1/2 cups sauce in the bottom of baking dish.

Spoon half of the ravioli then half the spinach over sauce (since the spinach with be clumped together after hand-squeezing try to separate the spinach up as much as possible with your fingers).

Top with 1 cup shredded mozzarella cheese, then 1/2 cup Parmesan cheese (you can use more mozzarella cheese if you like).

Spoon remaining ravioli and spinach over the cheese.

Top with remaining sauce.

Cover with foil, then bake (lowest oven rack) for 25 minutes.

Remove foil; sprinkle with remaining 1 cup shredded mozzarella cheese.

Return to oven and bake uncovered for an additional 5 minutes or until cheese melts.

Posted on www.recipezazz.com

This is an easy comfort food recipe that’s quite tasty!

Purchase a good-quality gravy for this or you can use homemade, see my beef gravy recipe HERE

Servings 3-4

INGREDIENTS:

8 ounces uncooked wide egg noodles

1 pound ground beef

1 small onion, chopped

1 (8-ounce) package sliced fresh mushrooms

3 garlic cloves, minced (garlic lovers can use more)

1 teaspoon crushed chili flakes, or to taste

1 (12-ounce) jar prepared beef gravy

1 (8-ounce) carton sour cream

seasoned salt and fresh ground black pepper, to taste

freshly grated Parmesan cheese

INSTRUCTIONS:—————————————–

Prepare the egg noodles according to package directions.

Servings 4

INGREDIENTS:

olive oil, as needed

1 medium onion, finely chopped

1 teaspoon crushed red chili flakes, or to taste

4 cloves garlic, minced (garlic lovers can use more)

8 ounces uncooked angel hair pasta

1 pound ripe Roma tomatoes,  chopped

1/3 cup chopped fresh basil leaves

2 tablespoons chopped fresh parsley

salt and fresh ground black pepper, to taste

1 cup crumbled feta cheese (can use more)

INSTRUCTIONS:——————————————————

1. In a 4 or 5-quart pot bring water with 1 tablespoon salt to a boil over high heat.
2. Meanwhile, in a large skillet heat oil over medium-high heat, using enough olive oil to coat the bottom of the skillet.
3. Add onion and chili flakes; cook stirring often until onion is soft (about 3 to 4 minutes).
4. Add in garlic; cook stirring for 2 minutes; remove skillet from heat.
5. Add pasta to boiling water; cook until barely tender (about 3 to 5 minutes) or just cook pasta according to package directions.
6. Return the skillet to medium-high heat; add tomatoes to pan with onion mixture and stir just until warm (about 2 minutes).
7. Stir in basil and parsley, heating just until basil is wilted (about 30 seconds).
8. Drain pasta well and pour into a wide, shallow bowl.
9. Season tomato mixture with salt and pepper to taste; spoon over pasta, then sprinkle with feta cheese.