Poppy Seed, Chicken and Grape Salad

shared by Patty H.  (took this to our family 4th of July meal and it was very good; didn't add the chicken)

Ingredients

10 oz. bow tie pasta (about 4 cups cooked / 2 cups dry)

2 cups cooked and cooled, diced chicken breasts (if using this as a main course)

12 oz. red grapes halved (about 2 cups)

1 cup diced celery

3/4 cup sliced almonds

1/2 cup sliced green onion tops (green portion only)

1/3 cup dried cranberries

Dressing

    1/2 cup fat free plain Greek Yogurt

    1/2 cup full fat mayonnaise

    3 T. white wine vinegar or apple cider vinegar

    3 T. honey

    2 T. granulated sugar

    1 T. poppy seeds

    1/2 tsp salt then more to taste

Instructions

1.     Cook pasta to al dente in salted boiling water according to directions on package. Drain then rinse with cold water and let drain completely. Set aside and let cool.

2.     For the dressing: In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey, sugar, poppy seeds and 1/2 salt.

3.     Add drained pasta to a salad bowl. Add in chicken, grapes, celery, almonds, green onions and cranberries then pour dressing over top and toss to evenly coat. Season with more salt to taste and toss. Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.

One Pot Taco Spaghetti

shared by Patty H.  (quick and tasty recipe; I halved it for the two of us and there was plenty; love the fact that there was only one pan to clean)

Ingredients:

1 pound lean ground beef

½ onion finely diced (optional; I added because we like onion)

1 (1.25-ounce) package taco seasoning * (see below)

1 (10-ounce can) Rotel Mild Diced Tomatoes & Green Chilies

3 cups water

8 ounces spaghetti (I broke it in half)

1/2 cup shredded Mexican blend or Monterey Jack cheese

* homemade taco seasoning

½ tsp. chili powder

½ tsp. paprika

½ tsp. sea salt

¼ tsp. cumin

¼ tsp. garlic powder

¼ tsp. onion powder

¼ tsp. dried cilantro

1/8 tsp. black pepper

Directions:

1.     Brown meat and onion, if using, in a large stockpot or Dutch oven over medium high heat. Make sure to crumble the beef as it cooks; stir in taco seasoning. Drain any excess fat.

2.     Stir in Rotel, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through and water is mostly evaporated, about 11-12 minutes (see spaghetti package instructions)

3.     Remove from heat and top with cheese. Cover until melted, about 2 minutes.

4.     Serve immediately, garnished with a spoonful of sour cream, if desired.

Baked Spaghetti and Meatballs

shared by Patty H. (this was a hit with the grandkids)

Meatballs (or your own recipe; I used frozen precooked meatballs)

1 lb. lean ground beef

⅓ cup fresh bread crumbs

1 tablespoons milk

½ teaspoon salt

1 teaspoon Worcestershire sauce

½ teaspoon pepper

¼ cup onion, finely chopped

2 tablespoons fresh chopped parsley

1 egg

Casserole

    8 oz. thin spaghetti

    1 tablespoon olive oil

    2 cups shredded mozzarella cheese, divided

    ½ cup grated parmesan cheese (real cheese, not in the green container)

    1 large egg, slightly beaten

    1 T. dried parsley

    28 oz. jar pasta sauce  (store bought or homemade; I used Baritolli’s Tomato & Basil))

Directions:

1.     Grease a large casserole dish.

2.     Preheat oven to 400 degrees. Combine all meatball ingredients and form into 1" balls.

3.     Place on a foil lined pan and bake 18-20 minutes. Remove from oven and reduce heat to 350 degrees.

4.     Boil the pasta until just al dente. Drain and toss with olive oil.

5.     Stir together egg, parsley, pepper, ½ cup mozzarella cheese, ¼ cup parmesan cheese and pepper to taste. Toss with the pasta and place in prepared dish.

6.     Top with meatballs and pasta sauce. Cover with foil and bake 35 minutes. Remove foil, top with remaining cheeses and continue to bake until cheese is melted and browned.

NOTE:  I thawed the meatballs and warmed them along with the sauce in a skillet before pouring them on top of the spaghetti