Squasharoni And Cheese Recipes

SPAMARONI AND CHEESE

Spamaroni and Cheese image

Easy, economical comfort food, combining childhood favorites. My kids loved this when they were growing up.

Provided by DustyRider

Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes

Time 35m

Yield 4

Number Of Ingredients 5

Ingredients

cooking spray (such as Pam®)
1 (14 ounce) package deluxe macaroni and cheese dinner mix (such as Kraft®)
1 (12 ounce) can luncheon meat (such as Spam®), cut into 1/4-inch cubes
¼ cup milk
½ cup Italian-style bread crumbs

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain.
Place macaroni, cheese, cubed luncheon meat, and milk in a large bowl; mix well to combine. Turn out into casserole dish. Sprinkle bread crumbs on top.
Bake in the preheated oven until bubbly, about 15 minutes.

Nutrition Facts : Calories 691.8 calories, Carbohydrate 80.1 g, Cholesterol 74.6 mg, Fat 28 g, Fiber 2.8 g, Protein 29.8 g, SaturatedFat 10.6 g, Sodium 2219.7 mg, Sugar 11.4 g

CHEESY SQUASH

Cheesy Squash image

I'm a retired police officer and now a deputy sheriff who loves to cook. But with my busy schedule, I must rely on speedy side dishes like this one. The squash retains its fresh taste and cooks to a perfect tender crispness. You can give this cheesy treatment to other fresh veggies, too. It's so quick that I make some variation of it a few times a week. Everyone loves it!

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

1 small zucchini
1 small yellow summer squash
Salt and pepper to taste
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

Cut zucchini and yellow squash into 1/4-in. slices. Place in a greased shallow 1-qt. baking dish. Sprinkle with salt and pepper. Top with cheeses. Broil 4 in. from the heat for 7-10 minutes or until squash is crisp-tender and cheese is bubbly. Serve immediately.

Nutrition Facts : Calories 231 calories, Fat 15g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 399mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein.

TASTY PEAS

Tasty Peas image

I made some changes to this recipe I found on the 'net, making it easier to prepare, without losing any of the taste. Minced Onion and garlic are sauteed in olive oil, then the peas are simmer in chicken broth. I expected the kids to groan, but they liked it.

Provided by Chef Dee

Categories Low Cholesterol

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

4 cups thawed peas
2 tablespoons olive oil
1 teaspoon dried onion flakes
1 teaspoon minced garlic
4 tablespoons water
2 teaspoons chicken stock
pepper

Steps:

In a skillet over med. heat, saute the garlic and onion in the olive oil.
Mix the water and chicken stock, then add to the skillet.
Stir in the peas and simmer until tender.
Season with pepper as desired.

Nutrition Facts : Calories 131.3, Fat 4.8, SaturatedFat 0.7, Cholesterol 0.1, Sodium 6, Carbohydrate 17.1, Fiber 5.9, Sugar 6.4, Protein 5.8

CHICKEN & SAUSAGE RAGU

Chicken & Sausage Ragu image

Make sure to finish the ragu with cream cheese - it will add flavor and creaminess, and help thicken the sauce.

Provided by pansregnig

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

8 ounces fettuccine
1 lb Italian sausage, cut into 1-inch chunks
1 lb skinless chicken thigh, boneless, cut into 1-inch chunks
1 cup diced onion
1/4 cup olive oil
2 tablespoons garlic, minced
2 tablespoons tomato paste
1 teaspoon fennel seed
1/2 teaspoon red pepper flakes
1/2 cup dry red wine
1 (14 1/2 ounce) can diced tomatoes with juice
1 cup low sodium chicken broth
2 tablespoons balsamic vinegar
1 bay leaf
2 ounces cream cheese
parmesan cheese, shredded
fresh parsley, chopped

Steps:

Cook pasta in a large pot of boiling salted water according to package directions; drain and set it aside.
Sauté sausage, chicken, and onion in oil in a large sauté pan over medium-high heat until browned, 5-7 minutes. Add garlic, tomato paste, fennel seed, and pepper flakes; cook until fragrant, 2-3 minutes.
Deglaze the pan with wine, then stir in tomatoes, broth, vinegar, and bay leaf. Bring to a boil and simmer, 5 minutes.
Stir in cream cheese until melted. Spoon ragu over pasta and garnish with Parmesan and parsley.

Nutrition Facts : Calories 668.4, Fat 38, SaturatedFat 11.7, Cholesterol 148.2, Sodium 1173, Carbohydrate 40, Fiber 2.9, Sugar 6.1, Protein 37.4

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