Cafeteria Macaroni and Cheese Recipe

Prep Time: 20 Min  Cook Time: 30 Min  Ready In: 50 Min

Yield 6 servings

Ingredients
8 ounces macaroni
1 1/2 cups milk
1 1/2 teaspoons ground mustard
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1 dash hot pepper sauce
1 1/2 tablespoons butter
3 1/2 cups shredded Cheddar cheese, divided
1/2 cup bread crumbs
2 tablespoons butter, melted
1/2 teaspoon paprika

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2.Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
3.Heat the milk in a small saucepan. Stir in mustard, Worcestershire sauce, salt, and hot sauce. Set aside.
4.Stir 1 1/2 tablespoons butter and 3 cups cheese into the drained macaroni. Pour the hot milk mixture over the cheese and macaroni. Transfer to prepared baking dish. Sprinkle remaining 1/2 cup cheddar on top. Combine the bread crumbs with the melted butter, and spread over the top. Sprinkle with paprika.
5.Bake in preheated oven for 30 minutes, and then place under the broiler for 1 to 2 minutes.

Nutritional Information
Amount Per Serving Calories: 544
Total Fat: 31.4g
Cholesterol: 92mg

Creamy Chicken on Linguine Recipe

Yield 8 servings


Ingredients
1 tablespoon olive oil
2 tablespoons butter
1 clove garlic, minced
6 skinless, boneless chicken breast halves
1 (16 ounce) package linguini pasta
1 onion, chopped
1 cube chicken bouillon, crumbled
1/2 cup water
1 1/4 cups heavy cream
3/4 cup milk
4 green onions, sliced diagonally into 1/2 inch pieces
1 cup grated Parmesan cheese

Directions
1.In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
2.Meanwhile, cook pasta according to directions on package. Drain.
3.Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
4.Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.

Nutritional Information
Amount Per Serving Calories: 523
Total Fat: 24.8g
Cholesterol: 115mg

Amazing Italian Lemon Butter Chicken Recipe

Prep Time: 10 Min  Cook Time: 20 Min  Ready In: 30 Min

Yield 6 servings

Ingredients
Lemon Butter Sauce:
1/4 cup white wine
5 tablespoons fresh lemon juice
5 tablespoons heavy cream
1 cup butter, chilled
salt and pepper to taste

Chicken and Pasta:
1/2 pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 tablespoon olive oil
1 tablespoon butter
1/4 cup all-purpose flour
salt and pepper to taste
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
2 teaspoons capers, drained
chopped fresh parsley for garnish

Directions
1.To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
2.Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
3.To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
4.Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
5.To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.

Nutritional Information
Amount Per Serving Calories: 660
Total Fat: 44.9g
Cholesterol: 155mg

Pasta with Scallops, Zucchini, and Tomatoes Recipe

Prep Time: 15 Min  Cook Time: 15 Min  Ready In: 30 Min

Yield 4 servings

Ingredients
1 pound dry fettuccine pasta
1/4 cup olive oil
3 cloves garlic, minced
2 zucchinis, diced
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 cup chopped fresh basil
4 roma (plum) tomatoes, chopped
1 pound bay scallops
2 tablespoons grated Parmesan cheese

Directions
1.In a large pot with boiling salted water cook pasta until al dente. Drain.
2.Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
3.Pour sauce over cooked pasta and serve with grated Parmesan cheese.

Nutritional Information
Amount Per Serving Calories: 670
Total Fat: 18.1g
Cholesterol: 40mg

Twelve Minute Pasta Toss Recipe

Prep Time: 20 Min  Cook Time: 12 Min  Ready In: 32 Min

Yield 8 servings

Ingredients
16 ounces rotini pasta
4 skinless, boneless chicken breast halves, cut into bite size pieces
4 tablespoons olive oil
3 cloves garlic, minced
1 1/4 teaspoons salt
1 1/4 teaspoons garlic powder
1 1/4 teaspoons dried basil
1 1/4 teaspoons dried oregano
1 cup chopped sun-dried tomatoes
1/4 cup grated Parmesan cheese

Directions
1.Cook and drain pasta as directed.
2.While pasta is cooking, in a 5-quart pot, heat olive oil and saute chicken, garlic, salt, garlic powder, basil, and oregano until chicken is cooked. Add sun-dried tomatoes and cook for two minutes.
3.Remove from heat and toss with pasta. Serve with grated Parmesan cheese if desired.

Nutritional Information
Amount Per Serving Calories: 354
Total Fat: 9g
Cholesterol: 34mg

Scallops and Spinach over Pasta recipe

Prep Time: 30 Min  Cook Time: 30 Min  Ready In: 1 Hr

Yield 12 servings

Ingredients
12 ounces spaghetti
3 pounds bay scallops, raw
1 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/4 cup water
garlic powder to taste
salt and pepper to taste
1/4 cup grated Parmesan cheese

Directions
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.
3.Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.
4.Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.

Nutritional Information
Amount Per Serving Calories: 221
Total Fat: 2.5g
Cholesterol: 37mg

Linguini with Broccoli and Red Peppers Recipe

Prep Time: 5 Min  Cook Time: 15 Min  Ready In: 20 Min

Yield 6 servings

Ingredients

1 pound linguini pasta
1 pound fresh broccoli, chopped
3 tablespoons extra virgin olive oil
1 tablespoon butter
3 cloves garlic, minced
1 red bell pepper, thinly sliced
1 pinch garlic salt
1/4 cup grated Parmesan cheese

Directions

1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes.
3.In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently.
4.Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft.
5.Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.

Nutritional Information

Amount Per Serving Calories: 379
Total Fat: 10.3g
Cholesterol: 5mg