chicken dessert fruit pasta recipe spring vegetable

745 – Pasta with Spring Vegetables and Chicken

Pasta with Spring Vegetables and Chicken

1/2 cup frozen green peas, thawed
3/4 cup asparagus, trimmed and cut into 1-inch pieces
8 ounces uncooked pasta (any variety)
2 tablespoons canola or olive oil
3 boneless, skinless chicken breasts, cubed
1/2 cup onion, finely chopped
2-3 cloves garlic minced
1/2 teaspoon salt (optional)
1/2 teaspoon pepper
3/4 cup no salt added vegetable or chicken broth
1/4 cup fresh basil chopped or 1 tablespoon dried
1/2 cup Parmesan cheese grated, divided

Blanch peas and asparagus in boiling water for about 3 minutes. Drain and cool quickly in ice water. Drain; set aside.
Cook pasta in boiling water according to package directions just until tender. Drain; set aside.
Heat oil in a large skillet on medium high heat. Add chicken and saute for 2-3 minutes.
Add onion and garlic to skillet and continue to saute for about 1 minute.
Add carrots, peas and asparagus. Saute with chicken and other vegetables for about 2 minutes.
Add salt, pepper, broth and dried basil (if using dried basil). Cook until chicken is cooked through and vegetables are tender.

Add pasta, fresh basil (if using fresh basil) and 1/4 cup parmesan cheese. Continue to cook until pasta is hot, broth is reduced by half and cheese is melted.
Transfer to serving dish and sprinkle remaining cheese.

Strawberry Chocolate Chip Bundt Cake

1 package white cake mix
2/3 cup vegetable oil
1 small package strawberry gelatin
1/2 cup water
4 eggs
1 cup miniature chocolate chips
1 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk
whipped cream (optional)
fresh sliced strawberries (optional)

Preheat oven to 350 degrees F. Spray a 10-inch tube or bundt pan with cooking spray and lightly coat with flour.
In a large bowl, combine first 5 ingredients and blend on medium speed for about 2 minutes. Add chocolate chips and mix until combined.
Pour batter into prepared pan and bake for 50 to 60 minutes or until a toothpick pushed into the center of the cake comes out clean.
Cool cake in pan for about 20-25 minutes. Gently loosen cake from sides of pan with a rubber spatula and turn out onto a serving plate. Continue to cool completely.

In a small bowl, combine powdered sugar, vanilla and milk until smooth. Drizzle over cake.

Garnish with whipped cream and strawberries if desired.

Strawberry Fruit Punch

1 envelope unsweetened strawberry drink mix
3/4 cup “cup for cup” sugar substitute
3 cups no sugar added pineapple juice
1/2 cup unsweetened orange juice or lemon juice
7 cups water
2 cups fresh strawberries sliced or unsweetened frozen sliced strawberries, thawed

Combine all ingredients in a large punch bowl or pitcher. Cover and chill. Serve over ice.

Kimberly Baker

dessert fall fruit pasta recipe

734 – Pumpkin Fudge, Fettuccine with Sweet Pepper-Tabasco Sauce

Pumpkin Fudge

3 cups white sugar
1 cup milk
3 tablespoons light corn syrup
1/2 cup pumpkin puree
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 1/2 teaspoons vanilla extract
1/2 cup butter
1/2 cup chopped walnuts (optional)

1. Butter or grease one 8×8 inch pan.
2. In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
3. When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).
4. Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.

Fettuccine with Sweet Pepper-Tabasco Sauce

12 ounces dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
3/4 teaspoon cayenne pepper
1 cup reduced fat sour cream
3/4 cup chicken broth
3/4 cup grated Parmesan cheese
salt and pepper to taste

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and Tabasco sauce (few drops to taste) over medium heat for 3 to 5 minutes.
3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4. Toss hot pasta with sauce and season with salt and pepper to taste; serve with a salad and a hunk of crusty bread.

Recipes provided courtesy of Loafin’ Around in Greer, 105-E Hunt Street, Greer, SC 29651
Website at
Phone number 864-906-1561 Mon to Friday 9am to 2pm.

Sales at the Barnyard Flea Market, Greer, SC Saturday and Sunday Booth F 27

breakfast dessert mexican pasta recipe vegetable

730 – Tomato Ham Quiche

Tomato Ham Quiche

1 cup diced ham
½ (5-ounce size) container VERSATILE VEGGIES® Diced Green Onions
¼ cup melted butter or 50%/50% Butter Blend
1 (9-ounce size) frozen unbaked pie shell
1 cup shredded Mexican cheese, divided in halves
½ (8-ounce size) container VERSATILE VEGGIES® Diced Tomatoes, well drained
1 large egg or 2 egg whites
½ cup Half-and Half or Fat-Free Half and Half
1/8 teaspoon pepper

Sauté ham and green onions in butter until ham browns and butter evaporates. Sprinkle half of the cheese over bottom of pie crust. Spoon ham mixture evenly over cheese. Top with drained tomatoes. Beat egg and half-and-half together until well blended. Pour over ingredients in pie shell. Sprinkle with remaining cheese. Bake on the lowest oven rack at 425° for 20 – 25 minutes or until lightly browned and set. Cook on a wire rack for 20 minutes. Cut into wedges to serve. Yield: 4-6 servings.

Skillet Pasta Dinner

1 (12-ounce size) package uncooked whole wheat linguine
½ cup butter or 50%/50% Butter Blend
1 teaspoon garlic
1 (10-ounce size) container VERSATILE VEGGIES® Fajita Mix
1 (24-ounce size) package Fajita Beef Strips
1 ½ cups Half and Half or Fat Free Half and Half
1 teaspoon chopped fresh basil

Prepare pasta according to package directions and drain well. Melt butter in skillet. Sauté garlic and fajita mix in butter. Combine beef strips with cooked vegetables. Stir in half and half and basil. Cook stirring often, over medium-low heat for 4-5 minutes or until thoroughly heated. Add pasta and toss to coat. Yield: 4 – 6 servings

Mexican Chicken Soup with Yellow Squash

1 whole cooked chicken, boned and chopped
4 tablespoons oil, divided
1 (10-ounce size) VERSTILE VEGGIES® Diced Celery and Onion
Jalapeno peppers to taste
2 teaspoons garlic, chopped
1 (14-ounce size) can tomatoes
3 cups 100% fat free; 50% less sodium beef broth
3 cups 100% fat free; 33% less sodium chicken broth
2 (10-ounce size) VERSATILE VEGGIES® Yellow Squash
½ teaspoon oregano
½ teaspoon chili pepper
½ teaspoon cumin
Salt to taste
1 cup medium Cheddar cheese
1 bunch RAWL BRAND® Cilantro, chopped
Tortilla chips, whole or crumbled

Place chicken in a large pot and sauté in 2 T. olive oil on medium high heat until chicken starts to brown. Sauté celery and onions, Jalapeno peppers and garlic in the remaining oil. Add onion mixture to the browned chicken. Then add tomatoes, broths, squash, spices, and salt. Bring to a boil, then reduce heat to simmer; cover and cook for 20 minutes. Spoon into individual bowls to serve. Top each bowl of soup with cheese and fresh cilantro. Crumble tortilla chips on top or serve whole with soup. Yield: 10 – 12 servings.

Cheesy Veggie Pie

1 (16-ounce size) VERSATILE VEGGIES® Pico De Gallo
1 (14-ounce size) package Macaroni and Cheese Dinner made with 2% milk
4 eggs or 6 egg whites
1 cup cubed turkey ham
½ cup shredded Mexican Cheese or Mozzarella cheese

Spoon Pico in a colander and drain well by mashing with a spatula. Preheat over to 350 °. Spray pie plate with cooking spray. Prepare macaroni- cheese dinner according to package directions. Cool thoroughly and set aside. Beat eggs and set aside. Stir cubed turkey ham, drained Pico and macaroni and cheese dinner into beaten eggs. Spoon mixture into prepared pie plate. Sprinkle with cheese and bake for 30 minutes or until set and nicely browned. Yield: 6 servings.

Donna Bundrick-Griffin

pasta recipe

657 – Incredible Pasta Salad

Incredible Pasta Salad
Serves 8 -12

1 (16 oz.) box tri color Rotini pasta, cooked/drain/chilled
2/3 cup cucumbers, bite size pieces
2/3 cup carrots, bite size pieces
1 small onion, bite size pieces
1 (2.25 oz.) can black olives, sliced/drained
1 (8 oz.) package Edamane, cooked/shelled (soybeans)
1 (15 oz.) can Garbanzo beans, rinsed/drained
4 hard-cooked egg whites, chopped
2 avocados, bite size pieces
1 container cherry grape tomatoes, whole/rinsed/drained
1 cup balsamic dressing
1/2 champagne vinaigrette
Garlic salt, to taste
Pepper, to taste
Alfalfa sprouts
Grated Parmesan cheese

In a large bowl, combine pasta, cucumbers, carrots, onion, olives, Edamane, Garbanzo beans, egg whites, avocados, and tomatoes. Toss well. Combine balsamic and champagne vinaigrette, mix well. Pour dressing over pasta mixture and toss. Sprinkle with garlic salt and pepper, mix well. Garnish with Alfalfa sprouts and Grated Parmesan Cheese, serve chilled.

(For testing purposes only we used Wishbone Balsamic Breeze Vinaigrette Spritzer dressing.)

Incredible Omelet Rolls

2 eggs
2 tablespoons water
Vegetable spray
2 crab flavored seafood sticks, (or) fresh crab meat
4 slices bacon, cooked/drained
1 small avocado/sliced in strips
1 cup Sushi (American Koshihikari) rice, prepared per instructions
2 tablespoons seasoned rice wine vinegar, if needed
2 sheets Sushi seaweed (noir)

Combine eggs and water, beat well. In a skillet, spray with vegetable spray. (Using vegetable spray will make the omelet less moist.) Using a spatula, move the egg around the sides of the skillet to allow the eggs to cook. Once omelet is done on one side, flip and cook the other side. Slide omelet onto a plate and cut into 4 slices, set aside. Cut crab sticks in half, bacon slices in half, prepare avocado, and set aside. Prepare rice per instructions and proceed to make rolls. Cut one sheet of seaweed in half, (horizontal) place half sheet in palm of your hand, (shinny side down) spread ¼ cup rice over seaweed half, leaving about ½ inch at the end (this will help to seal the roll.) Place slice of omelet, crab, bacon (will be using 2 halves, which equals 1 piece,) and avocado on the end with the rice. Start at that end and roll tightly until completely rolled. Using a sharp paring knife, cut roll into 6 pieces and serve as a single serving or onto a platter. Serve with Sushi Wasabi and soy sauce.

Holly Gillis

dessert pasta recipe vegetable

648 – Asparagus and Pea Pasta with a Creamy Lemon Sauce

Asparagus and Pea Pasta with a Creamy Lemon Sauce
8 oz uncooked whole wheat pasta 
1 3/4 cups asparagus (sliced in 1 1/2 inch pieces) 
1 cup frozen green peas, thawed 
1 T butter 
1 garlic clove, minced 
1 cup fat free, low sodium vegetable broth 
1 T cornstarch 
1/3 cup half and half 
3 T fresh lemon juice 
1/2 tsp. salt 
1/4 tsp black pepper 
1/4 tsp ground red pepper 
Lemon slices for garnish 

1. Cook pasta in boiling water. Add asparagus during the last minute of cooking time. Place peas in a colander. Drain pasta mixture over peas and set aside.  
2. Melt butter In a large skillet over medium heat . Add garlic to skillet and sauté for 1 minute. Combine broth and cornstarch in a small bowl. Add broth mixture to skillet; bring to a boil. Cook for 1 minute or until thick, stirring constantly.  
3. Remove from heat. Stir in half and half, juice and seasonings.  
4. Add pasta mixture to broth mixture; toss gently to coat.  
5. Garnish with lemon slices. 

Yield: 4 servings  

Strawberry-Lemon Upside-Down Cake 

2 tsp. butter, melted 
1/3 cup packed brown sugar 
1 1/2 tsp. grated lemon rind 
2 cups fresh strawberries, quartered 
1 1/4 cups flour 
1 1/2 tsp baking powder 
1/4 tsp. salt 
2/3 cup sugar 
2 T butter, softened 
1 egg 
2 tsp. grated lemon rind 
3/4 tsp. vanilla extract 
1/2 cup skim milk 

1. Preheat oven to 350°. 
2. Place 2 tsp. melted butter in the bottom of a 9-inch round cake pan; sprinkle with brown sugar and 1 1/2 tsp. lemon rind. Top with strawberries; set aside. 
3. In a small bowl, combine flour, baking powder and salt.  
4. Beat sugar and 2T butter in a large bowl until well blended. Add egg, 2 tsp. lemon rind and vanilla; beat well.  
5. Add flour mixture to egg mixture alternately with milk, beginning and ending with flour mixture.  
6. Spoon batter over strawberries. 
7. Bake at 350° for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 5 minutes. Loosen edges of cake with a knife. Place a plate upside down on top of cake pan; invert onto plate. 

Yield: 8 servings

Kimberly Rapp

pasta recipe

645 – Linguine with Fresh Tomato Sauce

Linguine with Fresh Tomato Sauce

1 (12-ounce) package dried linguine
4 large tomatoes, chopped
3 tablespoons chopped fresh basil
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (2 1/4 ounce) can black olives (I use Kalamata olives)
3/4 cup crumbles feta cheese

Cook pasta according to package directions. Meanwhile, combine tomato and next five ingredients. Drain pasta, and place in a large serving bowl. Top with tomato mixture, and sprinkle with olives and cheese. Yield: 6 servings.

Bean Salad with Tuna

1/4 cup chopped fresh parsley
2 tablespoons roasted garlic oil or olive oil
1 tablespoon lemon juice
3/4 teaspoon pepper
1/4 teaspoon salt
2 large garlic cloves, crushed
1 (15 1/2 ounce) can garbanzo beans
1 (15 1/2 ounce) can cannellini or other white beans, drained
1 (12-ounce) can albacore tuna in spring water, drained
4 plum tomatoes, chopped
12 Bibb lettuce leaves (about 1 head)
1/2 small purple onion, thinly sliced
Feta with tomato basil (optional)
Freshly ground pepper

Combine first 6 ingredients in a large bowl; stir well. Add beans, tuna, and chopped tomato; toss gently.

Place lettuce on individual serving plates; top evenly with bean mixture.

Top with onion slices, and sprinkle with pepper, if desired. Serve immediately at room temperature, or cover and chill.

Yield: 4 servings.

Linda Weiss

fruit pasta recipe vegetable

624 – Sneaky Vegetable Pasta

Sneaky Vegetable Pasta

2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, minced
1 small carrot, chopped
1 small zucchini, chopped
½ cup mushrooms, sliced
1 (28-ounce) can crushed tomatoes
½ cup vegetable broth
¼ teaspoon brown sugar
Salt and pepper to taste
1 (16-ounce) bag bow tie pasta

In a skillet over medium-high heat, sauté onions and garlic in olive oil until tender. Add carrots, zucchini and mushrooms and cook until softened. Add tomatoes, broth, sugar, salt and pepper. Simmer for 5-10 minutes. Remove from stove and let cool slightly. Cook pasta according to package directions. While pasta is cooking, puree vegetables in a blender. Toss cooked pasta with vegetable sauce and serve.

Refreshing Melon Smoothie

2 cups cantaloupe, cubed
2 cups honeydew, cubed
1 cup nonfat vanilla or strawberry frozen yogurt
1 tablespoon lime juice
Water as needed
6-8 fresh mint leaves

Arrange cantaloupe and honeydew in a single layer on a baking sheet. Freeze for at least 2 hours. Puree all ingredients in a blender until smooth. Serve immediately.

Baked Zucchini

4 medium zucchinis, sliced into ½ inch thick
2 ounces mozzarella cheese, shredded*
1 teaspoon garlic powder
1 teaspoon parsley flakes

Preheat oven to 350 F. Cover the bottom of a baking dish with a layer of zucchini. Sprinkle with half of the cheese, garlic powder and parsley. Repeat with a second layer using remaining ingredients. Bake until cheese is melted and lightly golden about 10-15 minutes.

chicken pasta recipe seafood southern

619 – Baja Chicken Pasta

Baja Chicken Pasta

1 1/2 lbs. Penne Pasta
4 grilled Chili-Rubbed Chicken breasts (cut into strips)
12 oz seared onions and peppers
4 oz Andouille Sausage
8 oz roasted mushrooms
8 oz cold drained salsa
4 oz chipotle barbecue butter
32 oz alfredo sauce
4 tbsp shredded parmesian cheese
8 tbsp diced fresh tomatoes
8 tbsp fresh chopped cilantro

Boil water and cook penne pasta until al dente. Drain and set aside. Rub chicken with chili powder and grill or saute it. Julienne the chicken into strips after it is cooked. Place the chili-rubbed chicken, seared vegetables, Andouille sausage, mushrooms, salsa, and chipotle barbecue butter ni a saute pan on the stove. Cook the mixture for one minute to thoroughly heat, tossing frequently. Place alfredo sauce in mixing bowl. Toss well. Plate food and evenly sprinkle dish with diced tomatoes, cilantro, and parmesian cheese.

Chipotle Barbecue Butter

3/8 lbs salted, softened butter
2 oz. margarine
1/8 cup bbq sauce, (cold, well mixed)
1/4 cup Santa Fe/Southwestern seasoning

Place butter, margarine, and bbq sauce in bowl. Blend ingredients with wire whisk. Add seasoning and blend. Refrigerate or freeze to store.

Maple Plank Salmon

Maple plank
salad/vegetable oil
8 oz salmon fillet(s)
Maple Bourbon BBQ sauce

Place maple plank on grill and allow wood to blacken and smoke. Brush both sides of fish with oil. Grill salmon for 4 minutes, only on one side to create grill marks. Brush salmon with sauce. Place salmon with grill marks up on the charred side of the plank. Place salmon in oven under the broiler and cook for 3 minutes. Transfer plank with salmon to plate and serve with choice of side. Recommended: grilled vegetable skewers atop garden blend rice.

Maple Bourbon BBQ Sauce

1 1/2 cups BBQ Sauce, cold, well mixed
3/8 cup maple syrup
1/4 cup bourbon whiskey

Combine ingredients in saucepan, using wire whip. Heat sauce to full boil, using medium heat, mixing occasionally to prevent scorching and burning. When boiling, reduce heat to allow sauce to simmer gently. Simmer for 2 minutes. Refrigerate.

Sullivan’s Island Shrimp Cakes

2 cups boiled popcorn shrimp
1/4 cup mayonnaise
1/4 cup mustard
1/4 cup yellow onions
1/4 cup red peppers
1/4 cup celery
1 tsp salt
1 tsp pepper
2 tsp dill
2 tsp old bay
2 tbsp parsley
2 eggs
1 tbsp lemon juice
1 1/2 cups bread crumbs

Place shrimp in boiling water and cook for 4 minutes. Drain water and cool shrimp. Place cooked shrimp on cutting board and chop. Place all ingredients in mixing bowl and mix well. Portino cakes (suggest: 3 1/4 oz souffle cups), fill to the top and pack well. Place liquid margarine on flat grill and place 2 cakes on top and begin to brown. Flatten cakes with spatula until about 1/2 inch thick. Cook on each side for 2 1/2 minutes. Place cakes in center of plate on top of stone-ground cheese grits and garnish with a Cajun Remoulade sauce or lemon wedge.

Recipes from Fatz Cafe