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Caesar Pasta Salad

Caesar Pasta Salad

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Caesar Pasta Salad

Caesar Pasta Salad

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  • Author: Cherie | Taste & Review
  • Prep Time: 20 min
  • Cook Time: 12
  • Total Time: 82 minutes
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Ingredients

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12 ounces (1 box) tricolor spiral pasta
3 green onions, diced
1 cup mixed cherry tomatoes, cut in half
1/4 cup marinated artichoke hearts, diced
5 oz freshly shredded Parmesan cheese
2 celery stalks, diced
2 x 1.75 ounces Parmesan crisps
16 ounces creamy classic Caesar dressing

Instructions

Cook the pasta according to package directions; rinse and drain.

While the pasta is cooking you can chop up the vegetables. On a cutting board dice the green onion, celery stalks, and artichoke hearts. Cut the mixed cherry tomatoes in half. Add all the vegetables to a large bowl.

Toss half of the creamy classic Caesar dressing with the pasta and shredded Parmesan cheese in the large bowl. Chill for an hour before serving.

Then add in the remaining dressing and garnish the top of the salad with the Parmesan crisps.

Nutrition

  • Serving Size: 10
  • Calories: 846
  • Sugar: 5.4g
  • Sodium: 1613mg
  • Fat: 56.7g
  • Saturated Fat: 4.5g
  • Carbohydrates: 69.7g
  • Fiber: 5.3g
  • Protein: 24.6g
  • Cholesterol: 69mg

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3D Vegetable Christmas Tree

3D Vegetable Christmas Tree

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3D Vegetable Christmas Tree

3D Vegetable Christmas Tree

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  • Author: Cherie | Taste & Review
  • Prep Time: 40 min
  • Total Time: 40 minutes
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Ingredients

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3 broccoli crown, cut into florets
1 small head of cauliflower, cut into florets
1 cup grape tomatoes
1 cup cherry tomatoes of different color
1 cup green olives
1 cup manzanilla spanish olives
1 cup kalamata olives

Instructions

For this recipe you will need a styrofoam cone and toothpicks.
There are many different sizes of styrofoam cones to pick from.
Choose the size you prefer. We uses a 9″ x 3″ cone size. You can
get them at craft stores.

Using a toothpick take one broccoli floret and pin it on the bottom
of the base. Repeat this till you have a ring of broccoli on the bottom
layer.

Then start a spiral from the bottom going up to the top of broccoli florets.
Repeat this pattern using the cauliflower, then the olives, and tomatoes.

Fill in any empty spots you see. The tree should should be full when you
are done.

Top the tree with a star! Serve with a dip of your choice.

Notes

For this recipe you will need a styrofoam cone and toothpicks. You can blanch the cauliflower and broccoli if desired to make the colors bright and crisp texture.

Nutrition

  • Serving Size: 20
  • Calories: 68
  • Sugar: 2.9g
  • Sodium: 481mg
  • Fat: 3.8g
  • Saturated Fat: .2g
  • Carbohydrates: 7.7g
  • Fiber: 2.3g
  • Protein: 1.9g
  • Cholesterol: 0mg

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Bacon Ranch Pasta Salad

Bacon Ranch Pasta Salad

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Bacon Ranch Pasta Salad

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  • Author: Cherie | Taste & Review
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45
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Ingredients

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  • 1 lb of bacon, cooked and crumbled
  • 2 cups of chopped spinach
  • 1 bunch green onions (scallions) sliced into rounds
  • 8.5 oz sun dried tomatoes in olive oil, drained
  • 4 roma tomatoes diced
  • 2.25 ounces (1 can) sliced riped olives
  • 1 lb (1 box) farfalle pasta
  • 1 cup mayo
  • 1 cup buttermilk
  • one seasoning packet of ranch dressing

Instructions

  1. In a large pot boil the noodles according to package directions. While noodles are cooking you can prep the rest of the salad. In a large mixing bowl mix the ranch dressing seasoning packet, the mayo, and the buttermilk. On a cutting board cut up the green onions, spinach, roma tomatoes, and add to the mixing bowl. Add the olives to the mixture and stir. Cook the bacon in a sauce pan on the stove until it is crisp. Chop into bite-size pieces and add to the mixture.
  2. Drain and rinse the pasta when done with cold water, stir so they don’t stick. Serve immediately or store in an airtight container until ready to serve. Know that the pasta might suck up some of the sauce over time, so you can add a little more sour cream and mayo if needed. Refrigerate for 1 hour before serving.

Notes

  • To speed up the time you can make the bacon the night before or buy the precooked bacon.

Nutrition

  • Serving Size: 10
  • Calories: 656
  • Sugar: 5
  • Sodium: 601
  • Fat: 50
  • Saturated Fat: 9
  • Unsaturated Fat: 39
  • Trans Fat: 0
  • Carbohydrates: 39
  • Protein: 14
  • Cholesterol: 29

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Honey Chili

Honey Chili

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Honey Chili

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  • Author: Bryon | Taste & Review
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 35
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Ingredients

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  • 1 pound ground beef
  • 1 pound Jimmy Dean regular sausage
  • 1 clove garlic garlic (chopped)
  • 1/2 cup red or green peppers
  • 1 poblano pepper
  • 2 (14.5 oz) can of diced tomatoes
  • 1 (4 oz) can diced green chili peppers
  • 2 (15 oz) can chili beans
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup of beef broth
  • 1/2 cup honey

Instructions

  1. In a large pan brown the ground beef and sausage. Chop up the onion, garlic, peppers and then add the pan. Continue cooking until the onion is browned. Drain the grease from the pan. Add the beef broth, diced tomatoes, diced green chili peppers, chili powder, cumin, thyme, salt and cinnamon. Mix well in the pan, and place a lid on the pan and allow the mixture to simmer for 25 minutes. Add honey and stir well.

Notes

  • Serve with shredded cheddar cheese, sour cream, tortilla chips.

Nutrition

  • Serving Size: 8
  • Calories: 482
  • Sugar: 21
  • Sodium: 1330
  • Fat: 28
  • Saturated Fat: 10
  • Unsaturated Fat: 15
  • Trans Fat: 1
  • Carbohydrates: 35
  • Protein: 26
  • Cholesterol: 94

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