1 tsp olive oil or butter to equal
2/3 C. white basmati rice
1 C. water
1/2 tsp. kosher salt
2 tsp. fresh cilantro
1 lime

In a heavy 2-quart saucepan heat oil or butter over low heat,stirring occasionally until melted.
Add rice and lime juice, cook, stirring, 1 minute.
Add water and salt and bring to a boil.
Cook covered over low heat until rice is tender and water is absorbed, about 25 minutes.

Fluff rice with a fork.

1 jar (26 oz) tomato pasta sauce (any variety) or homemade sauce
1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
1 box (12 oz) frozen Italian-style meatballs, thawed, each cut in half
1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag), thawed, drained
1 container (15 oz) ricotta cheese
1 egg, beaten
2 tablespoons chopped fresh basil leaves
8 uncooked lasagna noodles
3 cups shredded mozzarella cheese (12 oz)
1/4 cup shredded Parmesan cheese (1 oz)

Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Pepper
1 wide strip lemon zest
2 3/4 cups low sodium chicken broth
1/2 onion, finely chopped
1/2 pound haricots verts or green beans, cut into pieces
1/3 cup sliced almonds
1 tsp lemon juice
1 bay leaf
1 1/2 cups converted parboiled white rice
1 tbs unsalted butter
Salt

Heat oven to 350°.
Spread almonds on a baking sheet and bake until golden brown, 6 min.
Transfer to a bowl and let cool. Bring a saucepan of salted water to a boil. Add haricots verts and cook until crisp tender.

1 package (16 ounces) elbow macaroni
4 medium carrots, shredded
1 large green pepper, chopped
1 medium red onion, chopped
2 cups mayonnaise
1 can (14 ounces) sweetened condensed milk
1 cup sugar
1 cup cider vinegar
1 teaspoon salt
1/2 teaspoon pepper

Directions

Cook macaroni according to package directions; drain and rinse in cold water. In a large serving bowl, combine the macaroni, carrots, green pepper
and onion.
In a small bowl, whisk the mayonnaise, milk, sugar, vinegar, salt and pepper until smooth.

1 C. dry red beans
4 C. water
1 lb beef sausage, cut into 1/2 inch slices* 1 c chopped onion
1 clove garlic, minced
1 tsp salt
1/2 tsp marjoram
1 bay leaf
1 can (28 oz.) peeled tomatoes
1 C, uncooked rice
1/2 C. coarsely chopped celery
1 med green pepper, coarsely chopped

Wash beans. Soak beans in water overnight. (Or for quick soak method bring beans and hot water to boil and boil for 2 mins. Remove from heat cover with plastic wrap and let stand 1 hr.

1 pound fresh lasagna noodles OR 3/4 pound dried
4 tablespoons butter
2 tablespoons flour -- sifted
salt and white pepper
pinch nutmeg
2 cups milk -- warmed
1 1/2 tablespoons fresh basil -- finely chopped
1/2 cup ricotta cheese
1/2 cup Parmesan cheese -- grated
1 1/2 tablespoons fresh basil -- chopped

Cook the lasagna sheets in boiling salted water, a few at a time, until al dente. Remove carefully and drain between dish towels.
Melt butter in a saucepan and stir in flour. Add a little salt, pepper and nutmeg and cook over a gentle heat until flour begins to change color.

1 cup rice
1 1/2 cups evaporated milk
2/3 cups white or brown sugar
3 tsp. butter or margarine
2 tsp. vanilla
1/2 to 1 tsp. nutmeg
3 eggs, beaten
1/2 to 1 cup raisins

Prepare rice according to package directions in a 2 or 3-quart saucepan. Combine all remaining ingredients with cooked rice and
continue cooking until liquid is absorbed about 20 minutes, stirring occasionally.
Pudding should be slightly moist.

Makes 4 servings

2 cups cooked rice
1-cup heavy cream, whipped
2 tsp. granulated sugar
1/2 tsp. vanilla
2/3 cup crushed pineapple, drained
1-cup miniature marshmallows
1/4 cup sliced maraschino cherries plus 6 whole cherries to garnish

Whip cream until stiff and fold in sugar and vanilla. Fold cooled rice, crushed pineapple, marshmallow and slice maraschino cherries
into cream.
Spoon onto parfait glasses and garnish with whole cherries.

Makes 6 servings

12 oz fusilli or other corkscrew pasta
2 carrots, shredded
1/4 cup olive or vegetable oil
1 pint cherry or grape tomatoes, halved
1/2 cup roughly chopped mint
4 oz goat cheese, crumbled
1/2 cup grated Parmesan cheese
1/4 tsp red pepper flakes
4 cloves garlic, thinly sliced
1 yellow bell pepper, cut into thin strips
1/2 pound sugar snap peas, halved lengthwise, or broccoli florets, or a combination
Salt

1 bag chopped broccoli
2 cup Minute Rice
2 cans of cream of chicken soup
1 cup milk
1 small chopped onion
1 8 oz jar of cheese whiz

Directions:
Place all ingredients in a greased crockpot. Stir then cover.
Cook in crockpot until rice is soft. I usually cook on high for 1 hour then low for about another 2 hours.

1 tbs grated lemon zest
1/4 cup grated Parmesan cheese
1/4 tsp crushed red pepper
2 cloves garlic, smashed
3 tbs olive or vegetable oil
1/4 cup flat leaf parsley, chopped
Salt
4 zucchini, sliced
2 slices white or wheat bread, torn into pieces
12 oz wheat spaghetti

HEAT oven to 425°. Cook pasta according to package directions. Drain pasta and return it to pot.
Toss pasta with 1 tbs oil.

In a blender or food processor, pulse bread and garlic until bread forms coarse crumbs and garlic is chopped.

Garlic Bread Crumbs:
1 clove garlic
1 cup Italian bread cubes
1 tsp olive oil
Salt to taste

Pasta:
2 strips bacon, diced
1 cup each halved grape or cherry tomatoes and spinach leaves
1/2 tsp sugar
1/2 cup each thinly sliced leeks and low sodium chicken broth
1/4 cup dry white wine, optional
1 tsp red wine vinegar
1/4 tsp each red pepper flakes and minced thyme
4 oz dry bucatini or spaghetti

Bring a pot of salted water to a boil. Mince garlic. Add cubed bread and process until coarse. Heat oil in a skillet.

2 tablespoons reduced-fat margarine or light butter
1/2 cup finely chopped celery
1/2 cup thinly sliced scallions
1/2 cup finely chopped carrot
3 cups cooked brown rice
1/4 teaspoon salt
1 tablespoon finely chopped fresh parsley or 1 teaspoon dried

Place the margarine or butter in a large nonstick skillet and preheat over medium heat. Add the celery, scallions and carrots.

Cover and cook stirring occasionally for several mins until the vegetables are tender.

1/4 cup fat-free, reduced sod chicken broth
2 Tbsp dry white wine
1 Tbsp fresh lemon juice
2 1/2 tsp minced garlic, divided
1/8 tsp red pepper flakes, or to taste
4 tsp extra-virgin olive oil, divided
One pkg (6 oz) baby spinach, rinsed and shaken almost dry
1 lb large shrimp (25-30), peeled and deveined
Salt and freshly ground black pepper
3 cups cooked brown rice
1 tsp butter

In a measuring cup combine the broth, wine, lemon juice, 2 teaspoons of the garlic and the red pepper. Set aside.

1/4 cup lemon juice
1/4 tsp crushed red pepper
1 pound peeled, deveined large shrimp
2 tbs olive oil
12 oz angel hair pasta
1/2 cup flat leaf parsley, chopped
Salt
1 tbs grated lemon zest
2 cloves garlic, finely chopped
2 1/2 tbs butter

Cook pasta according to package directions. Reserve 1 cup of pasta water. Drain pasta and return it to the pot.

Heat 2 tbs butter and oil in a skillet. Add garlic and cook until fragrant.

Add shrimp, lemon zest, red pepper and 1/2 tsp salt and cook until shrimp are opaque throughout, 5 min. stir in lemon juice.

4 oz. packed spaghetti Linquine, or fettuccine
2 tbsp. butter, cut up
1/2 tsp. dried basil, oregano, thyme or marjoram, crushed
Dried dillweed or caraway seed

Cook pasta. Drain well. Return to hot saucepan. Add butter and desired herb. Toss gently until pasta is well coated.
Season to taste with salt and pepper.

Serves 4.

Lemon - Chive Pasta: Prepare as above except omit herb and add 1/4 cup snipped chives and 1 teaspoon finely shredded lemon peel with butter.

2 1/2 cups all-purpose flour
2 eggs
1/3 cup milk
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 cup (1/2 stick) butter

In a large bowl, combine all the ingredients; mix until a stiff dough forms. On a lightly floured work surface, roll the dough out to form a 16" x 20"rectangle.

Cut into 1/4" x 5" strips and allow to sit for 15 minutes.

Meanwhile, bring a soup pot of water to a boil over high heat.

Drop about half the noodles into the boiling water and cook for 10 to 12 minutes, or until tender, stirring frequently.

12 ounces uncooked tri-colored rotelle or other twist pasta
3 cups broccoli florets
1/2 pound fresh mushrooms, quartered
1 large red onion, cut in half and sliced
1 medium red bell pepper, cut into 1/4-inch strips
1 (10-1/2-ounce) can condensed chicken broth
2 teaspoons dried basil
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/2 teaspoon salt
1 (16-ounce) container reduced-fat sour cream

Cook the pasta according to the package directions; drain, rinse, drain again, and set aside in a large bowl. Cover to keep warm.

Three Cheese Baked Ziti

15 ozs. fat−free cottage cheese
2 whole eggs, slightly beaten
1/4 cup fat−free parmesan cheese
16 ozs. ziti pasta, cooked and drained
1 teaspoon salt
26 ozs. spaghetti sauce (low fat)
1 cup low−fat mozzarella cheese, shredded

Preheat oven to 350.
Prepare a 13 x 9" pan with cooking spray; set aside. In a mixing bowl, combine cottage
cheese, eggs, and parmesan cheese; set aside.

In another mixing bowl, combine cooked pasta, pasta sauce, and salt.

Kosher salt
1 Tbsp. extra-virgin olive oil
2 cloves garlic
1 jar roasted red bell peppers
1 can (6 ounces) chopped tomatoes with juices or fresh tomatoes or chicken stock or vegetable stock (if on hand)
1 pound dried whole wheat pasta (fettuccine, spaghetti or capellini)
1/8 tsp. freshly ground black pepper
Freshly grated Parmesan cheese , for garnish
1/2 jar (12 ounces) roasted peppers

Fill a large pot or a pasta pot fitted with a strainer with 1 1/2 cups water, add 1 tablespoon of salt and bring to a boil.

1/4 lb. linguine
1 tbsp. vegetable oil
1 large clove garlic, minced
2 tbsp. shallots, finely chopped
2 large tomatoes, coarsely chopped
1/4 tsp. dried basil
1/4 lb. small shrimp, cooked
2 green onions, chopped
Salt & pepper to taste

In a large pot of boiling water; cook linguine until tender but firm; drain.
Meanwhile, in heavy skillet, heat oil over high heat. Add garlic and shallots; cook, stirring for about 30 seconds.
Add tomatoes and basil; cook stirring, for about 1 minute.
Add shrimp and cook until shrimp are hot.

1 (16 oz.) can of tomatoes, cut up
2 tbsp. minced parsley
1 clove garlic, minced
1/2 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano
1 (6 oz.) can tomato paste
1/2 tsp. seasoned salt
1 lb. cooked shelled shrimp
Grated Parmesan cheese
Cooked spaghetti

In a crock pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste, and seasoned salt. Cover and cook on low for 6 to 7 hours.
Turn control to high, stir in shrimp, cover and cook on high for 10 to 15 minutes more.

Serve over cooked spaghetti.
Top with Parmesan cheese.

1/2 cup soft breadcrumbs
8 ounces angel hair pasta -- uncooked
1 tablespoon olive oil -- for vegetables
1 teaspoon olive oil -- for scallops
1/2 cup chopped fresh parsley -- divided
1 clove garlic -- minced
1 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1 tablespoon all-purpose flour
1/4 teaspoon pepper
8 ounces clam juice -- (1 bottle)
1 pound fresh sea scallops cut into 1/2-inch pieces

Place breadcrumbs on a baking sheet. Bake at 375 deg for 5 minutes or until golden brown; set aside.

1 C. rice, uncooked
1 C. water
1 C. orange juice
1 tsp. reduced calorie margarine
Dash of salt
1 tbsp. orange rind, freshly grated
1/2 C. fresh orange sections, seeded

In a 2-quart microwave safe casserole, combine the rice, water, orange juice, margarine and salt. Cover, microwave on High for 5 minutes. Stir in the orange rind. Turn the bowl 1/4 turn. Microwave on High for an additional 10 minutes, turning the bowl after 5 minutes.

Do not uncover the bowl. Allow to set, covered for an additional 10 minutes or until all of the liquids have been absorbed.

6 tbsp. olive oil
2 lbs. ripe tomatoes, peeled and chopped
3 tbsp. drained capers
2 tbsp. chopped anchovies
1 tbsp. chopped garlic
3/4 lb. med. shrimp, peeled
1/2 lb. sea scallops, halved
2 tbsp. chopped, pitted Kalamate olives
1 lb. fettuccine
Light red wine like a bezujolias or Garbaresco

Heat 4 tablespoon oil in heavy large skillet over high heat.
Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, about 10 minutes.

Add shrimp and scallops and saute until cooked through about 2 to 3 minutes.

1 pound elbow macaroni
15 oz. low fat ricotta cheese
1 3/4 cups skim milk
1/2 cup egg substitute
2 teaspoons brown mustard
1 −2 teaspoons Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 cups shredded low fat cheddar cheese
2 cups torn fresh spinach leaves
1/4 cup grated Parmesan cheese
1/4 cup fine bread crumbs
1 teaspoon paprika

Preheat oven to 375F. Spray a 9 X 13 or 3 quart baking dish with nonstick spray oil. Cook macaroni according to package directions.

1-1/2 cups enriched white rice
2 Tbs. vegetable oil
1 white onion, finely chopped
1 green bell pepper, cored, seeded and diced
1 red bell pepper, cored, seeded and diced
1 heaping Tbs. minced garlic
1 Tbs. chopped jalapeno chile (about 1 large)
1/4 cup Worcestershire sauce
2 bay leaves
1 Tbs. chopped thyme
2 tsp. freshly ground black pepper
1 tsp. coarse salt
1/2 tsp. paprika
Pinch cayenne pepper
1/2 cup chopped green onions

Put rice in a large bowl and cover with water. Stir the rice and drain. Repeat this process 5 to 6 times until water runs clear.

2 cups (8 oz.) elbow macaroni
1 stick butter
1/4 cup minced onions
3 Tbs. flour
2 cups milk or light cream
1/2 cup dry white wine (or water)
2 cups grated sharp cheddar (1/2 lb.)
1/2 cup bread crumbs (topping)
S&P
cayenne, to taste
1/2 tsp. paprika

Bring 4-quarts salted water to a rapid boil and cook the macaroni until not quite tender.
Drain macaroni and set aside. In saute pan, melt 1/2 the stick of better (4 Tbs.).

12 oz linguine pasta
1/2 cup dry white wine or chicken broth
1 small onion, finely chopped
2 Tbsp minced garlic
2 cans (6 1⁄2 oz each) chopped clams, drained; juice reserved
1 cup chicken broth
3/4 cup chopped fresh parsley
2 tsp freshly grated lemon peel
Juice from 1 medium lemon
1/2 tsp salt
1/8 tsp pepper

Cook pasta as package directs.

While pasta cooks, put wine, onion and garlic in a large saucepan over medium heat and bring to a simmer.
Cover and cook 5 minutes or until onion is soft.

Add reserved clam juice and chicken broth.

2 boxes (9 oz each) frozen boil-in-bag creamed spinach
12 oz penne pasta ( 2 Cups)
1 lb peeled, cleaned large shrimp

Bring a large pot of lightly salted water to a boil. Add spinach pouches; return to a boil. Add pasta; cook as pasta package directs.

Meanwhile, heat 1 Tbsp oil in a large skillet over medium-high heat. Add shrimp and 1/8 tsp pepper.
Cook 3 minutes, or until cooked through. Remove from heat.

Scoop out 12 cup pasta cooking water; remove spinach.
Drain pasta; return to pot.