I attended a get together with women ( aka
Enrichment for those who also go) a couple of nights ago and we shared summer dinner recipes that won't heat up your oven and consequently your kitchen and whole house! Not only did we get to taste the recipes, and enjoy some good girl time, we got to bring home a copy so we could make our own. I thought it funny that most of them were pasta dishes.
Here they are (sorry no pictures) if you want to try something new:
Rebecca's Pasta Ricotta12 oz uncooked, any-shaped pasta
1 cup ricotta cheese, at room temperature
1/4 cup butter, at room temperature
1/4 cup freshly grated parmesan cheese
1 T. dried basil
1 small can sliced black olives (optional)
salt and pepper, to taste
Boil water and add pasta. While the pasta is cooking, combine butter, ricotta, parmesan, olives, basil and garlic powder in a large bowl. Drain pasta and immediately add it to the bowl. Toss gently to coat with cheese mixture. Season with salt and pepper; serve immediately. Serves 4-6.
Rich and Charlie's Salad1 cup olive oil (or less)
1/2 cup red wine vinegar
2 Tbsp. sugar
2 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 tsp. dry mustard
Mix together with whip and set aside.
Combine in large salad bowl:
1 head iceberg lettuce
1 head romaine lettuce
1 can artichoke hearts, drained
1 jar pimento, drained and chopped
1 red onion, sliced
Before serving, add 1 cup fresh grated Parmesan cheese to salad. Toss and add dressing. Serve immediately.
*I think it would be great with some crunchy croutons as well!
Buttered Noodles8 oz. whole wheat spaghetti, angel hair, or other pasta
1/2 cup yellow squash puree
1/4 cup nonfat (skim) milk
2 tablespoons trans-fat-free soft tub margarine spread
2 tablespoons grated Parmesan
1/4 teaspoon salt
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
Drain, return the pasta to the warm pot, and stir in the squash puree (make sure the puree is very creamy), milk, margarine, Parmesan, and salt.
Pasta Salad (amounts are approximate)
4 cups cooked pasta
4 T. Salad Supreme seasoning
1 cup italian dressing
1/2 cup cubed cheese
1/2 cup sliced pepperoni, salami, or ham
3 cups chopped veggies : tomatoes, peppers, olives, cucumbers, etc.
Combine in large bowl. Toss before serving.
Chicken and Pasta with Peanut Sauce
1/2 lb dry linguini
1/2 cup chunky peanut butter
1/2 cup water
2 Tbsp. soy sauce
1 Tbsp. brown sugar
2 cloves garlic
1/2 tsp red pepper flakes
2 boneless skinless chicken breasts, cut into bite-sized pieces
2 Tbsp. oil
1 1/2 cups broccoli, cut into small pieces
Begin to cook linguini. Combine peanut butter, water, soy sauce, brown sugar, garlic and red pepper flakes in a blender and process until smooth. Brown chicken in oil. Add broccoli and stir-fry until it is crisp-tender and chicken is cooked through. Add peanut sauce and cook 1-2 minutes more until slightly thickened. Drain linguini when finished cooking and combine with sauce. Makes 4-6 servings.
Whet your appetite?
Here are some
more and
lots more.
Happy non-oven cooking!