Wednesday, July 30, 2008

Spinach-Pasta Caesar Salad

3-4 grilled chicken breasts (marinated in Newmans Own Low-fat Sesame Ginger dressing)
1 lb pasta, cooked
6 oz bag fresh spinach
1 cup craisins
1/2 cup parmesan cheese
1 can artichoke hearts, drained

Combine for the dressing:
1/2 cup Newmans Own Low-fat Sesame Ginger dressing
1/2 cup Ken's Light & Creamy Caesar dressing

Chop the grilled chicken breasts before adding to the salad and you'll probably want to let your pasta cool after cooking it so it doesn't wilt the spinach. I used whole wheat rotini, but you could use bow-ties or penne, whatever kind of pasta.

We decided it needed something crunchy, so you could add croutons, bacon crumbles, or slivered almonds

Source: Angela made this probably about a year ago for a lunch... not sure why it took me so long to actually get the recipe from her. Thanks!

Tuesday, July 22, 2008

Cincinnati Chili

Sorry its been so long since I posted a recipe. We were on vacation and then none of the new recipes I tried since have been worth sharing. So here's one of my old stand-by's.

1 lb ground beef
1 cup chopped green pepper
1/2 cup chopped onion
3 TB chili powder
2 cloves garlic, minced
2 cans tomato soup
1 15 oz can kidney beans, undrained
1 TB vinegar
cooked spaghetti
shredded cheddar

1. In a 4 qt sauceapan over med-high heat cook beef, green peppers, onions, chili powder and garlic until beef is browned and vegetables are tender. Spoon off the fat.
2. add soup, undrained kidney beans, & vinegar. Heat to boiling, reduce heat to low & simmer 15 minutes, stirring occasionally.
3. Serve over cooked spaghetti and sprinkle shredded cheddar on top.

Not being big fans of spaghetti or chili, Justin was not so much excited about this the first time I made it, but after trying it he really liked it and it got the approval to be made again. The recipe comes from a roommate I had in college.