Mediterranean Pasta Salad

This salad is SO delicious. It is kind of a mix of tastes and so heavenly!

You can add the following ingredients to taste.

1 pkg. penne/bowtie pasta.

Grape/Baby Tomatos

Calmatta Olives/OR Reg. Black Olives

Feta

Artichoke Hearts

Parmesean Cheese

Capers
Red Onion

Salt and Pepper

Shredded/Chopped Grilled Chicken

Dressing:

1/2 c. olive oil

1/2 c. red vinegar

1/2 t. dried mustard

1 t. dried basil

1 t. oregano

1/2 t. garlic powder

3/4 t. sugar

Mix and pour over salad and chill for several hours.

Spicy Arrabbiata Sauce with Shrimp

This is a healthy meal that tastes fabulous. There is a similar dish at Olive Garden although Chad and I thought this was better. I found 1 lb bags of frozen shrimp at Walmart for $3.98 and bought a few, so look for sales on shrimp otherwise it can be kind of pricey. I usually buy whole grain pasta since it has fewer calories, about the same protein, and at least twice the fiber. I didn't have fresh herbs on hand, although I'm sure it would taste that much more amazing. Also, I didn't have any, but I think it would taste fabulous to add some heavy cream (maybe 1/4-1/2 c) to make the sauce creamy--just a suggestion. This was not that spicy. Jackson ate it just fine, but he's probably used to spiciness by now.

INGREDIENTS

1 t olive oil
1 c chopped onion
4 cloves garlic, minced

1 lb shrimp, peeled and deveined
3/8 c shrimp juices or chicken stock (see directions)
2 T white sugar
1 T chopped fresh basil
1 t crushed red pepper flakes
2 T tomato paste
1 T lemon juice
1/2 t Italian seasoning
1/4 t ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 T chopped fresh parsley

DIRECTIONS

1. Heat oil in a large skillet or saucepan over medium heat. Saute onion, garlic, and shrimp in oil for 5 minutes.

2. If most of your "shrimp juices" cook out of the saute, then add chicken stock. If there appears to be enough "shrimp juices" after sauteing then add sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes ; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.

3. Stir in parsley. Ladle over the hot cooked pasta of your choice.

Baked Ziti

This is one of those recipes that is so easy you think, "Why didn't I think of that?" I'm sure that a lot of your families are like mine--they love anything with pasta and red sauce. All my boys will usually eat a few servings of anything "spaghetti-ish." This is nice because it is a little different than your traditional spaghetti meal. I just used whatever cheese was in the fridge when I made this (swiss and monterey jack--odd combo, I know) and it still tasted fabulous.

1 lb. ziti pasta (you can use penne or rigatoni too)
1 onion, chopped
1 lb. lean ground beef
2 (26 oz) jars of spaghetti sauce
6 oz. provolone, sliced
1 1/2 c. sour cream
6 oz. mozzarella, shredded
2 T. parmesean

1. Bring a lightly salted water to boil in a pan. Add ziti pasta and cool until al dente (it means to the bite--slightly firm), about 8 mins; drain.

2. In a large skillet, brown onion and ground beef over medium heat. Add sauce and simmer about 15 mins (if time).

3. Preheat oven to 350 degrees and butter a 9x13 pan. Layer: 1/2 ziti, all of provolone, sour cream, 1/2 sauce, remaining ziti, mozzarella, and rest of sauce. Top with parmesean.

4. Bake 30 minutes or until cheese is melted.