Shrimp And Red Pepper Pasta

Okay... this is YUMMY! TJ and I wanted seconds and thirds! :) I hope you try it because it is SO easy and takes less than 30 minutes to make! This recipe is from my FAVORITE cookbook, Easy Weeknight Favorites, from Southern Living. ENJOY!

Sorry, this photo is from my cell phone...


3/4 cup Ranch (I used 1 cup- I like Ranch!)
1 (3-oz) package shredded parmesan cheese
8 oz. dried angel hair pasta, uncooked
3 tablespoons butter or margarine
1/2 pound sliced fresh mushrooms
1 pound peeled medium sized fresh shrimp (I used frozed cooked shrimp because it was easy and less work)
1 (12 oz.) jar roasted red peppers, drained and cut into strips (I bought mine already cut up to make it easier)
1/2 cup sliced fresh basil
1/4 teaspoon pepper

Combine salad dressing and cheese; set aside. Cook pasta according to package directions; drain.

Meanwhile, melt butter in a large skillet or Dutch oven over medium high heat; add mushrooms. Cook, stirring constantly, 2 minutes. Add shrimp; cook 3-5 minutes or until shrimp turn pink.( I just cooked my mushrooms and shrimp together for about 3 min because my shrimp were already cooked). Drain excess liquid.

Combine hot cooked pasta, salad dressing mixture, shrimp mixture, red pepper strips, basil, and pepper in a large bowl; toss gently. Serve immediately. Yield 4 servings.

Southwestern Lasagna

1 cup chopped onion

1 pound ground beef

4 cups bottled salsa

2 teaspoons ground cumin

6 garlic cloves, minced and divided

1 (15 oz) can pinto beans, rinsed and drained

1 (15 oz) carton ricotta cheese

8 oz. cream cheese

1/2 cup grated Parmesan cheese

1 large egg

1 (10 oz) package frozen chopped spinach, thawed, drained, and squeezed dry

pre-cooked lasagna noodles

4 cups shredded Mexican blend or Cheddar cheese

• Place a large nonstick skilled coated with cooking spray over medium-high heat until hot.  Add onion and cook for 3 minutes.  Add beef, cook until browned, stirring to crumble.  Add salsa, cumin, half the garlic, and beans.
• Place ricotta in a food processor and process until smooth.  Add remaining garlic, cream cheese, Parmesan cheese, spinach, and egg white.  Pulse until smooth.
• Spread 3/4 cup beef mixture in the bottom of a 13" x 9" baking dish coated with cooking spray.  Arrange 3 noodles over beef mixture and top with 1 cup ricotta mixture, 3/4 cup beef mixture, and Mexican cheese.
• Repeat layers, ending with beef mixture (place remaining Mexican cheese aside).
• Cover with foil, may store in refrigerator up to 24 hours.
• Preheat oven to 375 degrees.
• Bake, covered at 375 degrees for 30-35 minutes.  Uncover and sprinkle with remaining Mexican cheese.  Bake, uncovered, for 10 minutes.
• Let stand 10 minutes.

Triple Cheese Macaroni

So I thought I would kick of the blog with one of my most requested recipes, Triple Cheese Macaroni.  It's far from the most nutritious dish and it's a bit expensive to make, but it's such a good treat every now and then. I'll try and take a picture to add to the post next time I make it.  Enjoy!

INGREDIENTS:

8 ounces macaroni

2 eggs

3/4 cup whole milk (I use skim and it's just as good)

1/2 cup heavy cream

1/2 cup half & half

1/2 teaspoon chopped parsley

1 pinch cayenne pepper

3/4 teaspoon sea salt

1/2 tablespoon ranch seasoning

10 ounces sharp cheddar cheese, grated

5 ounces Monterey Jack cheese, grated

5 ounces Parmesan cheese, grated

DIRECTIONS:

• Preheat oven to 350 degrees.
  
• Cook the macaroni according to package directions, drain and set aside.
  
• In large mixing bowl, beat the eggs.  Add milk, half and half, cream, parsley, cayenne pepper, salt and Ranch seasoning.  Mix well.
  
• Add the macaroni and cheeses.  Mix well.
  
• Pour into dish and cover with aluminum foil.
  
• Bake 30-35 minutes or until set.