SAUERKRAUT AND KIELBASA WITH PASTA

12 oz. Dry Ziti Pasta
3 Tablespoons Olive Oil
1 Onion, chopped
1 Red Bell Pepper, chopped
2 CLoves Garlic, minced
1 Lb. Kielbasa Sausage, sliced into 1/2 inch pieces
12 oz. Sauerkraut, drained
2 Tablespoons Prepared Dijon-style Mustard
1 Pinch Cayenne Pepper
1/4 Cup White Wine
2 Tablespoons Chopped Fresh Parsley

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.
Heat olive oil in a large skillet over medium heat. Cook onion and bell pepper in oil, stirring frequently, until onion is tender. Stir in garlic and kielbasa, and cook until kielbasa begins to brown, about 8 minutes. Stir in sauerkraut, mustard, and cayenne; cook about 4 minutes more. Stir in wine and parsley, and heat through.
Toss ziti with kielbasa and sauerkraut, and serve immediately.

GREEK YOUGURT MAC AND CHEESE

8oz. Macaroni Pasta
10 oz. American Cheese, grated buy the block and then grate
1/2 Cup Fat-free Greek Yogurt , like Fage
Salt and Pepper

Grate the cheese. American always melts better than cheddar. Cook macaroni pasta for 10 minutes in salted water until al dente or more if you like it a little softer. Reserve 1 cup pasta water before you drain the pasta. Drain the pasta and put back in the pot. Add 1/4 cup of the pasta water, the yogurt, and 1/3 of the grated cheese and stir until the cheese has melted. Then stir in the remaining cheese, one handful at a time, so it will not stick together. If to thick, then add some more of the pasta water. You can add some cooked chicken breasts to this if you like. Serve warm, and if there is any left over be sure and ref. To reheat, put in the microwave for 30 seconds at a time, if to thick, add 2 tablespoons of milk. Weight watcher points around 5 per serving.

FELICIA'S PASTA

1 Box Roteni Noodles
11/2 Lb. Ground Chuck
1 Medium Onion
1 Medium Green Pepper
Italian Seasoning
1 Bag Cheddar Cheese
2 Or 3 Jars Pizza Sauce

In a skillet fry the ground chuck, onion and green pepper. Sprinkle plenty of the italian seasoning on this. Drain. Cook the noodles until almost done. Don't let them get mushy. Drain. In a crockpot add the noodles and meat mixture. Pour in the pizza sauce. You can use three jars instead of two if you like. Simmer on low for 3 hours. Take out and put in bowls and add the cheese to each serving.

FELICIA'S CROCKPOT ROTINI NOODLES

1 Box Rotini Noodles
11/2 Lbs. Ground Chuck
1 Medium Onion
1 Green Bell Pepper
Italian Sesoning
3 Jars Pizza Sauce
1 Bag of Cheddar or Moz. Cheese, shredded

Take the noodles and cook and drain and sit aside. Don't let overcook and get mushy. In a skillet fry the ground chuck and chopped onion and pepper. Drain. Sprinkle italian seasoning over top of this. Take the mixture and put in crockpot and add the pizza sauce and stir good. Simmer for 4 hours on low. Take out and put cheese over top of each serving. Or can add to the mixture in the crockpot.

SISTER RENFRO'S CHICKEN SPAGHETTI

This came from Rev. George Sowel's  homecoming this week. Our church that we go to. I hate so bad I did not get to go this year as I was to sick. They always have a great homecoming service and also a great dinner afterward's. This recipe came from a sister down in Ga. It is such a great recipe. You can cut the soups down to half and maybe use 1 or 2 chicken breasts if you do not want to make a big dish full.

2 Cans Cream Of Chicken Soup
2 Cans of Cream of Mushroom Soup
3 Chicken Breasts
1 Can Rotel Tomatoes, mild
1 Pack or more Cheddar or Moz. Cheese, shredded
1 Box Spaghetti

In a large pot take the chicken and cook it. Take out of broth and sit aside. Take the spaghetti and put over in the chicken broth. Let cook until almost done. Pour some of the broth out so it will not make the dish to soupy. I would save the broth in a bowl and see if I would need any of it in case the dish was to dry. Add the 4 cans of soups if making a large amount. Add the tomatoes. Stir good and  then let simmer a little but watch that is does not scorch on the bottom. Take the chicken and cut up in medium pieces or chunks and put in last so it will not get stringy. Spray a casserole dish with cooking spray. Put the mixture in the dish and cover with foil. Let bake around 20 minutes. The last 15 minutes add the cheese over the top. Can take foil off so cheese will melt but watch and don't let it burn on top or get to hard. Very good. Ref. leftovers.

GARLIC OLIVE OIL PASTA

1 Box Angel Hair Pasta
6 Tablespoons Olive Oil
3 Garlic Cloves, minced
4 Tablespoons Parsley, chopped
Salt and Pepper
Parmesan Cheese, grated

Cook pasta in boiling salted water, cook till al dente. Meanwhile, in a large frying pan heat oil and gently saute garlic, do no allow garlic to brown. Stir in the parsley and season with salt and pepper. Remove form heat till pasta is ready.
Drain cooked pasta. Put drained pasta in pan with olive oil mixture. Mix well and cook another 2-3 minutes, stirring constantly. Take off heat and top with Parmesan cheese. Serve immediately with chicken.

FELICIA'S FIRE ROASTED PASTA

1 Box Penne Noodles
1 Can Fire Roasted Tomatoes
Dash of Garlic Powder
1 Bag Italian or Moz. Shredded Cheese
1 Lb. Ground Chuck

Cook penne but do not let it get mushy. Drain. In a skillet cook the ground chuck and add a dash of garlic powder to it. Drain off grease. Add the tomatos and the drained noodles. Stir good. You can either add the cheese to each serving or put in a sprayed glass pan and bake for 10 mintues until cheese is melted. I like to stir it in as I eat it.

STEFEN'S PHILY CREAM PASTA DISH

1 Box Garlic and Herb Philadelphia Cooking Cream
1/4 Cup milk
1 Box Fettuccine Noodles
2 Boneless Chicken Breasts, cut in bite size pieces
2 Cloves Garlic, chopped or minced
2 Tablespoons Oil
3 Bacon Strips, chopped

Take and mince garlic. Put the noodles in some salt water and cook. Drain. May not need the whole box. Cut up the chicken in bite sized pieces. Put the oil in a skillet and add the garlic. Put the chicken in and let cook by stir frying until done. Add the philadelphia cooking cream and about 1/4 cup milk. Stir good. Add the fettuccine noodles and crumbled bacon. Serve with a salad and garlic bread. Can use any about any type of noodle with this.

FELICIA'S FIRE ROASTED TOMATO PASTA

1 Box Penna Pasta
1 Can Fire Roasted Tomatoes
1 Lb. Hamburger, fried and drained
1 Teaspoon Garlic Salt
Parmesan Shredded Cheese

In a skillet fry the hamburger and add the garlic salt. Drain when done. Cook the penna but do not let it get mushy. Drain. Add to the hamburger. Next add the tomatoes. Let simmer for 10 minutes. Take off stove and put in a casserole dish and sprinkle the shredded parmesan cheese on top or can use mozz. cheese. Put in over and let cheese melt. You can use the powdered parmesan cheese if you do not have the kind to grate.

BOBBIE B. MACARONI AND TOMATOES

1/2 Box Macaroni
1 Small Can Tomato Sauce
1 Can Diced Petite Tomatoes
Salt and Pepper
Sugar, if you do not like them with salt and pepper

Cook macaroni but do not over cook and let them get mushy. Drain. Add the tomato sauce and the tomatoes. Add the salt and pepper to your taste or add sugar and not salt or pepper. Serve warm or cold. I like mine cold.

DIET VEGGIE PASTA

8 Oz. Whole Grain Spaghetti
3 Cups Broccoli Florets
1 (14.5)oz. Can Muir Glen No Salt Tomatoes, drained
1 (15)oz. Can Progresso Cannellini Beans, rinsed and drained
2 Tablespoons No Salt Tomato Paste
2 Cloves Garlic, minced
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
2 Tablespoons Fresh Italian Flat Leaf Parsley , snippped fine
1/4 Cup Parmessan Cheese, grated

In a large pot, cook pasta according to directions but do not add any salt to it. Add broccoli to the pasta for the last 3 minutes of cooking. Drain and return to pot. Stir in tomatoes, beans, tomato paste, garlic, salt and pepper. Heat through. Stir in parsley. Sprinkle each serving with cheese.

RANCH MACARONI AND CHEESE

1(16)oz. Box Elbow Macaroni
1 Cup Milk
1/4 Cup Butter or Marg, cubed
1 Envelope Ranch Salad Dressing Mix
1 Teaspoon Garlic Salt
1 Teaspoon Garlic Pepper Blend
1 Teaspoon Lemon-pepper Seasoning
1 Cup Monterey Jack Cheese, shredded
1 Cup Colby Cheese, shredded
1 (8)oz. cup Sour Cream
1/2 Cup Saltine Crackers, crushed
1/3 Cup Grated Parmesan Cheese

Cook macaroni and drain. Do not let get mushy. In a saucepan combine the milk, butter and seasonings and dressing mix. Cook until this is good and hot. Stir in the cheeses until melted. Then stir in the sour cream. Drain the macaroni and put into the cheese sauce. Let sit for 10 minutes before you serve this. Sprinkle with parmesan cheese and the crushed crackers.

ITALIAN SAUSAGE AND PASTA

11/2 Lbs. Italian Sausages, about 12 links
1 Tablespoon Olive OIl
2 Cloves Garlic, minced
1 Yellow Onion, thinly sliced

2 Green Peppers, cored and thinly sliced
1 Red Pepper, cored and thinly sliced
2 Cups Chopped Italian Tomatoes
1 Tablespoon Italian Seasoning
1 Lb. Pack Rigatoni Pasta, cooked and drained
In a large skillet, saute the sausages in oil until browned. Remove sausages from pan and cut into 1-inch pieces. Set aside. Add garlic to oil
with the onions and peppers and cook for 5 minutes to peppers are soft. Add the tomatoes and sausages to the pan. Cook covered for another 5 minutes. Add drained pasta and toss. Serve hot.

PEPPER JACK CHEESE MACARONI

1Lb. Elbow Macaroni
10 Oz. Box Frozen Corn, thawed
1 Red Bell Pepper, chopped
1 Red Onion, chopped
4 Celery Ribs, chopped
8 Oz. Brick of Pepper Jack Cheese, diced small
3 Tablespoon Red Wine Vinegar
Salt And Pepper
1/3 Cup Olive Oil
11/2 Cup Tomatillo Salsa
3 Tablespoons Cilantro, chopped

Cook the macaroni and drain and rinse with cold water. Let cool. Do not overcook and let it be mushy. In a large bowl combine the corn, cheese, bell pepper, celery and onion. Season with the salt and pepper. Add the cooled pasta. Toss to combine this. In a small bowl wisk together the olive oil with the red wine vinegar. Fold in the salsa. Then add this to the pasta mixture. Toss again to coat evenly. Then stir in the cilantro.

PESTO AND CHICKEN PASTA

6 Oz. Bowtie Pasta
1 Lb. Cooked Chicken, cubed
1 Pack Pesto Mix or 2 Tablespoons Pre-made Pesto
1 Can Cream of CHicken
1/2 Cup Half and Half or Heavy Cream
Parmesan or Ramano Cheese

Bring a large pot of water to a boil. Cook pasta according to directions. Cook your chicken, can add some seasoned salt or Mrs. Dash. Make sure it is done and then cut it into cubes. If using the pesto mix make it up. Then put it in a kettle or skillet and add the cream of chicken soup. Mix well and let it get warm and then add the cream and the chicken. Cook and stir good. Let simmer and then add the cooked and drained bowtie pasta. Top with the parmesan or ramano cheese.

CROCKPOT ITALIAN SAUSAGE

1 Pack Mild Italian Sausage (johnsonville) skin removed
2 Cans Diced Tomatoes
4-5 Crushed Gralic
1 Teaspoon Sweet Basil
2 Tablespoons Sugar
1 Teaspoon Italian Seasoning
Salt and Pepper to taste
Remove skins from the sausage. Cut into bite sized pieces. In the crockpot put the tomatoes and add the garlic and basil and italian seasoning and sugar. Stir. Add some salt and pepper then add the sausage. Cook on low for two hours. Serve over spaghetti or can serve with some cooked and drained bowtie pasta. Just mix it in the bowtie pasta.

ROASTED RED PEPPER CHICKEN

2 Chicken Breasts cooked or grilled
1/2 Box Angel Hair Pasta
1 Bottle Kraft Roasted Red Pepper Dressing
2 Medium Tomatoes(cubed or sliced thin)

1(16oz.) Container Mushrooms, sliced or 1 Can of Mushrooms(drained)
1 Medium Onion, chopped

Mix the dressing and all other ings. in a bowl and stir well. Pour into a kettle and heat on low. Cook or grill the chicken and cut into small strips. Cook the pasta and drain. Add the pasta to the veg. mixture. Pour out on a plate into a 1 serving size. Add the chicken over top of each serving or can just add to the pasta mixture.

LIKE JOHNNY CRINO'S BOW-TIE FESTIVAL PASTA

1 Oz. Butter, melted
1 Teaspoon Fresh Garlic, chopped

1/8 Cup Red Onion, diced
1/8 Cup Bacon, cooked and diced
1/4 Cup Roma Tomatoes, diced
5 oz. Cooked Chicken, diced
2 oz. Heavy Whipping Cream
4 oz. Alfrado Sauce (recipe below)
1/4 Cup Asiago Cheese
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Garlic Powder
10oz. Bow Tie Pasta, cooked and drained

In a skillet melt the butter and then add the onion, garlic, bacon, tomatoes, chicken and spice mix. When the onions become transparent add the cheese and the cream. Watch and don't let scorch on the bottom. When this mixture is reduced by half add the Alfredo Sauce. Then add the bow-tie pasta. Toss and remove from the heat. Let sit so the cheese and mixture will thicken.

Alfredo Sauce:

1 Quart Heavy Whipping Cream
1 Cup Parmesan Cheese, grated
1/4 Cup Whole Milk
1/2 Teaspoon Or Less Black Pepper

Bring the milk, cream and pepper to a boil. Remove from the heat and then add the parmesan cheese. Stir good. Keep ref. until ready to use.

MELODY'S SPAGHATTI

1 Lb. Ground Chuck
1 Onion, chopped
1 Green Pepper, chopped
Garlic Powder to your taste
1 Box Spaghatti(thin kind)
1 Can Basil and Garlic Tomatoes
Cheese Whiz (save a lot brand dip like cheese whiz)
1 Jar Garlic and Onion Ragu (or any kind with garlic in it)
1 Pack Coby Jack and Monterey Cheese, shredded

Fry the hamb. and drain. Add the onion and pepper and garlic powder. Do not let scorch in pan. Then add the tomatoes and ragu. Let simmer. Cook and drain the spaghatti. Put spaghatti in a bowl then put meat mixture in another bowl. Put some spaghatti on your plate. Then add the meat mixture. Then put some of the cheeze whiz on top of the meat mixture. Stir. Let the cheese wiz melt or you can add it to the spaghatti when you put it in your plate then add the meat mixture.  Top with the coby jack and monterey cheese. Very good.

BAKED CHICKEN SPAGHETTI

1 Cut-up Chicken
1 Lb. Thin Spaghetti, broken into 2 in. pieces
2 Cans Mushroom Soup
2 1/2 Cups Shredded Cheddar Cheese
1 Small Onion, finely diced
1/4 Cup Green Pepper, finely diced
1 Jar Pimientios, diced and drained
1 Teaspoon Seasoned Salt
Black Pepper to taste
1/4 Teaspoon Cayenne Pepper to taste

Heat oven to 350. Add the chicken to a stockpot. Cover with water and bring to a boil. Reduce the heat to medium and simmer until the chicken is cooked about 30 minutes. Remove the chicken from the water using tongs and set it aside on a plate to cool. Remove 2 cups of the chicken broth and sit aside. Bring the remaining broth back to boiling and add the spaghetti. WIth two forks remove the chicken from the bones. Shred or cut into bite-sized pieces. Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup and 2 cups of the shredded cheddar. Then add the onion, green pepper and piniemto. Add the seasoned salt, black pepper, cayennie if you can handle the heat. Add the chicken and broth. Stir together and taste. Pour mixture into a sprayed baking dish. Add the remaining cheddar cheese and bake for 35 to 45 minutes until cheese is bubbly.