MACARONI WITH MEAT/SEAFOOD
Macaroni Surprise
7 oz. elbow macaroni, cooked, drained, cooled
1 1/4 c. low fat mayonnaise
3 T. low fat milk
2 T. sweet pickle, chopped
2 T lemon juice
1 1/2 chicken, cooked, skin and bones removed, cubed or cut into strips
1 c. tomatoes, rinsed, chopped
1 c. mushrooms, rinsed, chopped
1/2 c. red onion, chopped
In a large bowl, add all ingredients and mix well. Cover and refrigerate for
7 oz. elbow macaroni, cooked, drained, cooled
1 1/4 c. low fat mayonnaise
3 T. low fat milk
2 T. sweet pickle, chopped
2 T lemon juice
1 1/2 chicken, cooked, skin and bones removed, cubed or cut into strips
1 c. tomatoes, rinsed, chopped
1 c. mushrooms, rinsed, chopped
1/2 c. red onion, chopped
In a large bowl, add all ingredients and mix well. Cover and refrigerate for
2 hours or longer for flavors to blend. Serves 4 to 6.
Chicken and Macaroni Salad
1 pound cooked chicken, skin and bone removed, cut into cubes or strips
1 c. Romano cheese, cut in cubes
4 c. large shell macaroni, cooked, drained, cooled
1 c. celery, rinsed, chopped
1 medium red onion, sliced, rings separated and halved
1 c. dill pickle, sliced
1 c. Italian or Caesar salad dressing
1 1/2 T. Mustard
1 large tomato, rinsed, cut into wedges
In a large bowl, combine first 6 ingredients. In a separate small bowl,
1 pound cooked chicken, skin and bone removed, cut into cubes or strips
1 c. Romano cheese, cut in cubes
4 c. large shell macaroni, cooked, drained, cooled
1 c. celery, rinsed, chopped
1 medium red onion, sliced, rings separated and halved
1 c. dill pickle, sliced
1 c. Italian or Caesar salad dressing
1 1/2 T. Mustard
1 large tomato, rinsed, cut into wedges
In a large bowl, combine first 6 ingredients. In a separate small bowl,
combine salad dressing and mustard. Add to first bowl and toss to coat.
Garnish with tomato wedges. Serves 10 to 12.
Johnny Marzetti
1 pound elbow macaroni
3 15 oz. cans tomato sauce
2 medium white onions, chopped
1 1/2 or 2 pounds ground turkey
1 t. oregano
1/4 t. basil
Parmesan cheese
Cook macaroni 20 minutes. Drain. Brown ground turkey and onions.
Drain on paper towels. Add all ingredients to large baking dish and mix well.
Bake 1 hour. Serves 4 to 6.
Beef and Macaroni Casserole with Italian Vegetables
1 16 oz. package elbow macaroni
3 T. cooking oil
1 1/2 pounds ground beef
1/2 pound mushrooms
3 medium green peppers
3 medium white onions
1 garlic clove, minced
1 28 oz. can tomatoes, chopped, with half the juice reserved
8 oz. Mozzarella cheese, shredded
Prepare macaroni as package directs. Spoon macaroni into 13 inch by 9
inch baking dish. Keep warm. Thinly slice mushrooms, peppers, onions and
garlic. Add oil to skillet and saute in skillet until tender. Layer on top of
macaroni but save about 1/2 c. Brown meat and garlic over medium high
heat. When meat is well browned, add tomatoes and juice and half of the
cheese. Cook until most of the liquid has evaporated. Spoon on top of pepper
and onion mixture. Place reserved mushrooms, pepper and onions on top.
Place remaining cheese on top. Bake in preheated 350 degree oven for 20
minutes. Serves 8.
Macaroni and Tuna Au Gratin
1/2 pound macaroni
12 to 14 oz. tuna
1 T. unsalted butter
1 T. all-purpose unbleached flour
2 c. low fat milk
2 T. bread crumbs
Parmesan cheese
In large pan, over high heat, boil macaroni until desired tenderness. While
macaroni is cooking: In large sauce pan, over medium high heat, make a
sauce with butter, flour and milk. Cook 5 minutes. Add tuna and stir. When
macaroni is done, drain and add to sauce. Stir well to combine. Pour into
baking dish. Sprinkle with bread crumbs and Parmesan cheese. Bake 10 to
15 minutes in preheated 425 degree oven or until golden on top. Serves 4.
Linda's Macaroni Salad
1 pound elbow macaroni, cooked, drained
1 pound Bob Evan's Original recipe pork sausage, browned, drained
2 14 oz. cans Hunt's No Sugar Added Spaghetti Sauce
2 t. fructose
1 can pitted black olives, cut in half
2 small zucchini, peeled, chopped
1 medium red onion, peeled, sliced
2 garlic cloves, sliced
1 1/2 c. garlic cheese croutons
Romano cheese
In large bowl, add macaroni, sausage, spaghetti sauce and fructose. Stir
until combined. Add olives, zucchini, onion and garlic. Stir until combined. Add
croutons and cheese. Stir until combined. Makes large 2 1/2 pound salad.
**10
Layered Vegetable Macaroni Salad
1 7 1/4 oz. package Kraft Macaroni and Cheese dinner
1 8 oz. bottle Kraft French Dressing
1 c, Miracle Whip Salad Dressing
1 quart lettuce, shredded
1 10 oz. package frozen peas, thawed
1 1/2 c. tomato slices
1/2 c. red onion rings
1 c. mushroom slices
8 crisply cooked bacon slices, crumbled
Prepare dinner as directed on package. In medium bowl, combine salad
dressings. Combine 1/2 c. salad dressing with macaroni dinner. In large 3
quart bowl, layer lettuce, macaroni dinner mixture, peas, tomato, onion and
mushrooms. Cover and refrigerate for several hours to chill. When ready to
serve: top with bacon and remaining salad dressing. Serves 8.
Turkey and Macaroni Surprise
7 oz. elbow macaroni, cooked, drained, cooled
1 1/4 c. low fat mayonnaise
3 T. low fat milk
2 T. sweet pickle, chopped
2 T lemon juice
1 1/2 pounds of turkey, cooked, skin and bones removed, cubed or cut into strips
1 c. tomatoes, rinsed, chopped
1 c. mushrooms, rinsed, chopped
1/2 c. red onion, chopped
In a large bowl, add all ingredients and mix well. Cover and refrigerate
for 2
hours or longer for flavors to blend. Serves 4 to 6.
Turkey and Macaroni Salad
1 pound cooked turkey, skin and bone removed, cut into cubes or strips
1 c. Romano cheese, cut in cubes
4 c. large shell macaroni, cooked, drained, cooled
1 c. celery, rinsed, chopped
1 medium red onion, sliced, rings separated and halved
1 c. dill pickle, sliced
1 c. Italian or Caesar salad dressing
1 1/2 T. French's yellow mustard
1 large tomato, rinsed, cut into wedges
In a large bowl, combine first 6 ingredients. In a separate small bowl,
combine
salad dressing and mustard. Add to first bowl and toss to coat.
Garnish with
tomato wedges. Serves 10 to 12.
Tuna Shell Casserole
1/4 c. unsalted butter
1/4 c. all-purpose unbleached flour
2 c. low fat milk
1/2 c. celery, sliced
2 1/2 c. shell macaroni, cooked, drained
2 6 1/2 oz. cans tuna, drained, flaked
1/2 c. carrots, chopped
1/2 c. Parmesan cheese, grated
Preheat oven to 350 degrees. In pan, over medium high heat, add butter,
flour and milk. Allow to heat for 1 minute, stirring constantly. Add macaroni,
tuna, carrots and 1/3 c. cheese. Stir well and allow to heat for about 2
minutes. Spoon into 2 quart buttered casserole. Sprinkle rest of cheese on
top. Bake for 30 minutes. Serves 8.
Tuna and Macaroni Salad
3 pounds of elbow macaroni, cooked, drained, cooled
2 cans tuna, drained
1 package frozen peas, thawed
1 large red onion, sliced, separated into rings, large rings cut in half
1 can beets, drained
2 carrots, peeled, grated
1 large cucumber, peeled, sliced thin
1 jar low fat mayonnaise
1 large zucchini, peeled, sliced thin
Add all ingredients to a large bowl. Mix well. Cover and refrigerate for
several hours or over night for flavors to blend. Serves 10 to 12.
American Country Fare
1 7 1/4 oz. package Kraft Macaroni and Cheese Dinner
1 pound Hillshire Farm smoked sausage, cut diagonally into 1 to 2 inch pieces
1 1/2 c. broccoli flowerets
1 c. red or green pepper strips
2 T. green onion, sliced
1/2 t. dried oregano
Prepare Kraft Macaroni and Cheese Dinner as directed on package. Cook
sausages 5 minutes in large skillet over medium low heat. Add vegetables
and oregano. Stir and continue cooking until vegetables are tender. Add
macaroni and cheese and stir until combined. Serves 4 to 6.
Baked Tuna and Macaroni
1 can Campbell's Cream of Mushroom soup
1/2 c. low fat milk
1 1-pound elbow macaroni, cooked, drained
1 can tuna fish
2 T. unsalted butter
3/4 c. plain bread crumbs
parsley for garnish
Preheat oven to 350 degrees. In large bowl, add soup and milk. Stir until
smooth. Add macaroni and tuna. Mix well. Spoon into buttered casserole
dish. In small skillet, over medium high heat, melt butter. Add bread crumbs
and stir until crumbs are thoroughly coated. Spread over top of casserole.
Cover and bake 30 to 40 minutes. Serves 6 to 8.
Macaroni Salad
3 pounds of elbow macaroni, cooked, drained, cooled
2 cans tuna, drained
1 package frozen peas, thawed
1 large red onion, sliced, separated into rings, large rings cut in half
1 can beets, drained
2 carrots, peeled, grated
1 large cucumber, peeled, sliced thin
1 jar low fat mayonnaise
1 large zucchini, peeled, sliced thin
Add all ingredients to a large bowl. Mix well. Cover and refrigerate for
several
hours or over night for flavors to blend. Serves 10 to 12.
Linda's Johnny Marzetti
1 pound elbow macaroni
a little extra virgin olive oil
1 pound Bob Evan's Original Recipe sausage
1 large white onion, chopped
3 garlic cloves, sliced
1 14 oz. can Hunt's fire roasted diced tomatoes, not drained
2 26 oz. cans Hunt's no sugar spaghetti sauce
1/2 pound fresh Pecorino Romano cheese, grated
In a large pot. bring water to a boil and cook the elbow macaroni
according to
package directions, but shorten the boiling time by 10 minutes.
While macaroni is
cooking: In a medium skillet, over medium high heat,
add oil and let heat for 1
minute. Add sausage, and onions. Stir frequently
and break up large clumps of
sausage. When sausage is almost completely
browned, add garlic. When sausage
is completely browned, add tomato
sauce and tomatoes with juice. Stir and let
simmer over medium heat.
Preheat oven to 325 degrees. Drain the macaroni when
it is done. Add
macaroni to large bowl. Gently pour sauce over macaroni. Add most
of the
cheese but save some for the topping. Stir macaroni and sauce until well
mixed. Pour into large oven-safe dish. Sprinkle remaining cheese on top.
Cover and
bake for 1 hour. Serve with small side salad or garlic bread.
Serves 8.
1 1/2 or 2 pounds ground turkey
1/4 t. basil
2 medium white onions, chopped
1 t. oregano
3 15. oz. cans tomato sauce
1 pound elbow macaroni
Parmesan cheese
Preheat oven to 350 degrees. Bring water to a boil in large pot. Cook
macaroni 20 minutes. Drain. In large skillet, brown chicken and onions.
Drain on paper towels. Return chicken and onions to skillet. Add tomato
sauce, oregano and basil. Heat through. Add macaroni. Stir well. Transfer
to oven safe baking dish or pan or leave in skillet it is is oven safe. Sprinkle
cheese on top. Cover. Bake 1 hour.
MACARONI WITHOUT MEAT/SEAFOOD
Macaroni and Cheese Dinner
1 7 1/4 oz. package Kraft Macaroni and Cheese Dinner
12 eggs, whites only
1/2 c. or 2 oz. Swiss cheese, shredded
2 T. all-purpose unbleached flour
1 10 3/4 oz. can Campbell's Cream of Mushroom soup
1 c. cooked ham, chopped, fat trimmed off
1 4 oz. can mushrooms, drained
1/4 c. white onion, chopped
2 T. fresh parsley, chopped
Prepare dinner as directed on package, except using 2 T. of milk. Preheat
oven to 350 degrees. Spray 11 inch by 7 inch pan with no-stick cooking
spray. Add whites of 4 eggs to macaroni dinner and mix well. Spread over
bottom of pan. Toss cheese with flour. Add remaining ingredients and pour
over macaroni mixture. Bake for 20 minutes, covered loosely with foil.
Remove foil and bake another 20 minutes. Serves 6.
Linda's Macaroni Salad
1 pound elbow macaroni
1 can Cannellini beans, rinsed, drained
1 can beets, drained
1 can black olives, drained
1 can tomatoes, drained, chopped
1 head broccoli, rinsed, sliced or chopped, omit large stems
2 medium carrots, peeled, grated
1 c. croutons
5 medium-thick slices of red onion
4 garlic cloves, chopped or sliced thick
4 hard-boiled eggs, whites only, chopped
4 to 6 ozs. mushrooms, rinsed, sliced
4 slices Cheddar cheese, cut into strips
4 slices Swiss cheese, cut into strips
8 to 10 heaping spoonfuls of mayonnaise
In a large pot, bring water to a boil. Add macaroni. Stir and cook to
desired tenderness. While macaroni is cooking: Prepare each ingredient and
add to large bowl. When macaroni is done: Drain and add to large bowl of
vegetables. Stir well. Serves 8 to 10.
Primavera Salad
2 c. elbow macaroni, cooked, drained, cooled
1 8 oz. bottle creamy Italian or cucumber salad dressing
1 1/2 c. zucchini, peeled, sliced thin
1/2 c. celery, sliced thin
1/2 c. red onion, sliced thin
1/2 c. carrot, peeled, shredded
1/3 c. green onion, sliced thin
1/3 c. stuffed green olives, halved
In a large bowl, combine all ingredients and mix well. Cover and refrigerate
for 2
hours or more for flavors to blend. Serves 6.
Macaroni Surprise
7 oz. elbow macaroni, cooked, drained, cooled
1 1/4 c. mayonnaise
3 T. plain soy milk
2 T. sweet pickle, chopped
2 T lemon juice
1 c. tomatoes, rinsed, chopped
1 c. mushrooms, rinsed, chopped
1/2 c. red onion, chopped
In a large bowl, add all ingredients and mix well. Cover and refrigerate
for 2 hours or longer for flavors to blend. Serves 4 to 6.
Garden Macaroni Salad
7 oz. elbow macaroni, cooked, drained, cooled
1 c. cucumber, peeled, medium chopped
1/2 c. radish, sliced
2 medium slices of red onion, rings separated, cut in quarters
8 oz. package Philadelphia Brand Cream Cheese, softened
1/2 c. (2 oz.) Parmesan cheese
1/4 c. low fat mayonnaise
1/4 c. sweet pickle, chopped
1 T. French's yellow mustard
lettuce leaves for garnish
In large bowl, combine macaroni, cucumber, radishes, onion and stir.
In
medium bowl, combine cream cheese, mayonnaise, pickle and mustard
and stir
well. Add to macaroni and stir until everything is well-coated.
Spoon into lightly
sprayed 9 inch springform pan with ring insert. Chill
several
hours or overnight
before serving. When ready to serve: Place
lettuce leaves on serving platter. Turn
mold over onto lettuce leaves.
Serves 6 to 8.
Macaroni Salad
1 c. Romano cheese, cut in cubes
4 c. elbow macaroni, cooked, drained, cooled
1 c. celery, rinsed, chopped
1 medium red onion, sliced, rings separated and halved
1 c. dill pickle, sliced
1 c. Italian or Caesar salad dressing
1 1/2 T. French's yellow mustard
1 large tomato, rinsed, cut into wedges
In large bowl, combine first 6 ingredients. In separate small bowl, combine
tomato wedges. Serves 10 to 12.