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Monday, September 13, 2010

bacon and tomato spaghetti

i realized just now that you couldn't even see the ingredients or directions to my last recipe post. i guess if you read it on google reader you could... either that or absolutely no one reads my blog... ha! either way, still i post the recipe i made tonight.

8 ounces uncooked spaghetti
1/2 pound thick-sliced bacon strips, chopped
2 cups cherry tomatoes, halved
3 cups fresh baby spinach
1/4 cup balsamic vinaigrette
1/2 teaspoon salt
1/4 teaspoon pepper
Grated Parmesan cheese

Directions

Cook spaghetti according to package directions.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Sauté tomatoes in drippings until tender. Drain spaghetti; stir into skillet. Add the spinach, bacon, vinaigrette, salt and pepper; heat through. Sprinkle with cheese. Yield: 4 servings.

Friday, September 10, 2010

Comfort Food

Someone commented to me last night that I hadn't posted a recipe in a long time, so here's what I made last night. Very easy, and very tasty (Dan had 3 helpings!!)

CHICKEN ARTICHOKE CASSEROLE

Ingredients

2 cups uncooked bow tie pasta (whole wheat, of course)
2 cups cubed cooked chicken
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/3 cup 2% milk
1 garlic clove, minced
1/2 teaspoon onion powder
1/2 teaspoon pepper
1 cup onion and garlic salad croutons, coarsely crushed

Directions

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture.
Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6 servings.