Memories and healthy recipes for your dinner table.

Tag: picnics

Aunt Ruth’s Sour Cream Pound Cake

This week my son requested pound cake for dessert. I was surprised to find I have yet to post the recipe for my Aunt’s Sour Cream Pound Cake. My Aunt always had a round of her famous sour cream pound cake tucked away under the […]

Apple and Ice Cream Pie

In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east […]

Cheesey Veggie and Pasta Bake

3 cheese veggie and pasta casserole

I have had the hardest time getting the littlest child, he is two, to consume fruits and vegetables. He is a steak and potatoes guy through and through, always has been. Yes I have succumb to hiding vegetables again because if he sees anything that remotely looks like a vegetable he refuses to eat it. Needless to say, the first bite of the casserole was politely refused because a carrot was peeking out from under the noodle. I quickly disguised the carrot with another noodle and the kid swallowed it with a smile and a “yum!”

This three cheese and paste casserole would make a delicious side to a slab of barbecue ribs or grilled chicken. We had ours with a beautiful green salad and roasted chicken.

three cheese veggie and pasta bake

Source: Adapted from Campbell’s
3 cups elbow shaped pasta, cooked and drained
1 can (10 3/4 ounces) fat free condensed cream of mushroom soup
1 package (8 ounces) shredded Italian cheese blend (about 2 cups)
1/3 cup Shredded cheddar and Monterrey Jack cheese blend
1 /2 cup diced zucchini
1/2 cup diced carrots
1 cup milk
1/4 tsp ground black pepper

Boil pasta until done. Stir the soup, cheeses, veggies, milk and black pepper in a 1 1/2-quart casserole. Stir in the pasta.

Bake at 400°F. for 20 minutes or until the mixture is hot and bubbling.

Variations:
-Substitute favorite two cheese blend for Italian cheese blend and grated Parmesan for the Cheddar cheese blend.
-Use peas, broccoli, red peppers or other favorite hardy vegetable.

Chicken Spinach Salad with Potatoes and Warm Mustard Dressing

When it is 109 degrees outside the last thing I want to do is stand in the hot kitchen cooking. This week our meals have mostly consisted of dinner salads. They are fast, easy and there is not a lot of clean up. In this […]

Grill Night Basic Seasoned Hamburgers

Food tastes so much better when cooked on a grill. From meats to vegetables and fruits the flavors just burst with excitement. Unfortunately, we do not have a grill, yet. But, we are still able to enjoy typical BBQ fare roasted in the oven or […]