White Spaghetti Recipe

 Spaghetti is a favorite dish at our house. We probably eat it two or three times a month, and that’s not counting leftovers! Usually, we make it with tomato sauce and meatballs. Sometimes I try a different approach. This week I made what I’m calling White Spaghetti. It tasted good enough, that the husband went back for a second helping. How did I come up with the inspiration for this recipe? Easy, I looked in the cupboard to see what ingredients I had that could be blended into a meal. I’ve found this can be quite challenging at times. Especially when the cupboards are looking like Old Mother Hubbard’s. That is why I try to keep on hand some staples, such as pasta, canned soup and frozen vegetables. You never know when we’re going to have a good old fashioned snow storm!   Print White Spaghetti Recipe Prep Time: 15 minutesCook Time: 35 minutesTotal Time: 50 minutes Yield: 6 servingsServing Size: 1.5 cupCalories per serving: 372Fat per serving: 10 Ingredients8 oz Spaghetti 10.5 oz Cream of Chicken Soup 16 oz frozen Peppers for Stir Fry 1 cup water ½ cup Parmesan Cheese InstructionsPreheat oven to 350 degrees Fahrenheit. Prepare spaghetti … Continue reading →

Pin It

Eat the Rainbow!

We all hear about the more colorful one’s diet is, the healthier one will be.  An easy way to integrate color into the meal plan is through salad!  Also, with all of the TV network shows, we have more of a propensity to have our food look as good as we expect it to taste. Who wouldn’t want to dive into this chilled entrée of Romaine Lettuce Salad Boats?  -Make it a meal by adding leftovers such as flaked salmon, cubed chicken, shredded pork/beef roast (yes, meat roasts can jazz-up a salad) or whatever else strikes your fancy! Be creative and most importantly, have fun in the kitchen because life is too short to eat terrible food! Romaine Lettuce Salad Boats Recipe Ingredients: Note: Wash/dry all vegetables 6 Separated, crisp romaine lettuce leaves 1 Green pepper, sliced lengthwise 1 Red pepper, sliced lengthwise 1 Yellow pepper, sliced lengthwise 1 Cucumber, sliced how you like 1 Carrot, julienned (Make it easy on yourself and buy them pre-julienned) Assembly Instructions: Layer ingredients in the order listed above. Take care to evenly spread the vegetables to obtain the most colorful presentation possible. Enjoy with a dressing of your choice, if you like! Other … Continue reading →

Pin It

Time for Turkey

Basic Dressing or Stuffing CasseroleApple and Walnut StuffingEasy Sausage and Cranberry StuffingUnder-the-Skin Turkey (Family Features) One of the most memorable moments at any holiday dinner is when a moist, delicious turkey is brought to the table. Everyone grabs their forks at the sight of a perfectly brown bird glistening with juicy flavor. Make sure your holiday meal is a special one by following these simple tips for roasting the perfect turkey. For more recipes, visit www.bertolli.com. Thawing the Turkey Thaw your turkey in the refrigerator for 24 hours per 5 pounds in weight. For example, a 20 pound bird takes four days to thaw. Thaw it faster by covering with cold water in the sink and changing the water every half hour per pound of turkey. Don’t unwrap a frozen turkey before thawing. Refrigerate the turkey as soon as it has thawed or cook it immediately. For best eating quality, do not refreeze uncooked turkey. Roasting the Bird Buy a turkey with a pop-up timer, which ensures proper cooking time. Baste the turkey with Bertolli Extra Light Olive Oil. Place turkey breast-side-up on a rack in a shallow roasting pan. Cook in an oven preheated to 325°F. For an unstuffed … Continue reading →