Pesto Pasta Salad

Pesto Pasta Salad

1 lb bowtie pasta
3/4 c pesto
1 pint of cherry or grape tomatoes, halved
2 TB lemon juice
4 TB olive oil
1/4 c grated Parmesan cheese
3/4 c light mayo
Salt and Pepper

Cook the pasta until tender, drain and run under cold water to cool. Toss pasta into bowl with olive oil.  Set aside, be sure to toss the noodles every once in awhile to coat and prevent them from sticking.

In a separate bowl, mix pesto, mayo, parm cheese, lemon juice, salt and pepper. Mix well.

Gently mix the pesto mixture with the pasta. Add tomatoes while mixing. Serve.

Patriotic Special Round 2

The Fourth of July is one of my favorite holidays. I love summer parades, hometown spirit, picnics and fireworks. I can't help myself. And how can I resist red, white and blue decorations. ah....
So, in light of the upcoming holiday season, I present to you:

Patriotic Special Round 2

Red, White, and Blue Trifle

From Food Network

Source

Ingredients

• 1 box red velvet cake mix, about 18 ounces (if you can't find red velvet cake use 1 box chocolate cake plus a bottle of red food coloring)
• 1 (16-ounce) tub whipped topping
• 2 pints blueberries
• 1 pint strawberries, tops removed

Directions

Bake the red velvet cake mix according to package directions and allow to cool. Using a serrated knife cut the red velvet cake into 1 inch square pieces and line the bottom of the trifle bowl with half of the cake squares. Using a spatula, spread about a 2-inch layer of whipped topping on top of the cake squares. Layer about 1 1/2 pints of the blueberries on top of whipped topping. Layer the remaining cake pieces on top of the blueberries forming a second layer of cake. Using a spatula, spread remaining whipped topping over the cakes pieces. Decorate the perimeter with the strawberries; placing the strawberries cut side down. Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter.

Grand Old Flag Cheese Spread

Source

From Kraft Foods
what you need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
2 Tbsp. sliced pitted black olives
1/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
RITZ Crackers
make it

PLACE cream cheese between two sheets of waxed paper. Roll out to 6x4-inch rectangle with rolling pin. Remove top sheet of waxed paper; coat top and sides of cream cheese with shredded cheese. Invert onto serving plate. Remove waxed paper.
ARRANGE three rows of olives in top left corner of cream cheese rectangle for the "stars" of the "flag." Make four 1/4-inch-deep rows, using rounded end of 1/4-tsp. measuring spoon for the "flag's stripes," leaving a 1/4-inch-wide space between the rows. Fill rows with salsa. Serve immediately or cover and refrigerate until ready to serve.
SERVE as a spread with crackers.

FOURTH OF JULY JELL-O

Source

From 24/7 Moms

This recipe is Simple and festive for the 4th of July celebration.

SERVINGS: 6-8
TIME: Prep: 15 min. + chilling

Ingredients:

• 1 package (3 ounces) berry blue gelatin
• 2 cups boiling water, divided
• 1/2 cup cold water, divided
• 1 package (3 ounces) strawberry gelatin
• 1 can (15 ounces) pear halves, drained and cubed

Directions:

In a large bowl, dissolve the berry gelatin in 1 cup boiling water. Stir in 1/4 cup cold water. Pour into an ungreased 9-in. x 5-in. loaf pan. Refrigerate until firm. Repeat with strawberry gelatin and remaining boiling and cold water.
When gelatin is set, cut into cubes. Just before serving, gently combine gelatin cubes and pears in a large glass bowl or individual dishes. Yield: 6-8 servings.


LINKS:
Click here for round 1 from last year
Fun bbq theme party ideas
Patriotic Drink Pinwheels
Patriotic Theme Party Decor (free printables)
Patriotic Drink Parsols (free printable)

Chicken Pasta with Creamy Tomato Sauce

Chicken Pasta with Creamy Tomato Sauce

12 oz box Pasta (penne, ziti, rigatoni or whatever)
1 lb chicken boneless skinless breast
2 egg whites, lightly beaten
1 cup finely grated Parmesan cheese
1cup Bread Crumbs
1 small onion, diced
2 garlic gloves, diced
4 TB butter
4 TB olive oil
1/2 c chicken broth
8 oz Tomato Sauce
1 cup heavy cream (or skim milk thickened with corn starch)
Fresh Parsley and Basil (to taste)
Salt and Pepper (to taste)

Cook pasta according to directions.

Mix bread crumbs and cheese. Dredge chicken breasts in egg and coat in bread crumb mixture. Heat 2 TB butter and 2 TB oil in skillet, brown both sides of chicken until juice runs clear. Set aside.
Instructions for sauce from The Pioneer Woman:
Finely dice one small onion. Mince two cloves of garlic. In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your low-sodium chicken broth. Let the broth evaporate for a few minutes, stirring occasionally. Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer. Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.

Mix sauce and pasta. Slice chicken in strips. Top pasta with chicken, serve.

What's For Dinner

What's for Dinner?

T- Roasted Chicken, potatoes
W- Cheeseburgers, pasta
T- Swiss Stuffing Chicken, Green Beans
F- Sophisticated Meatballs, peas
S- Chili

I'm proud to post my menus on Org Junkie. Come join us for others like me that menu plan.  There are great recipes and ideas out there!

Oatmeal Parfait

All of these recipes are from Hungry Girl. Don't you just love her recipes?
HG Tip! For these chilly parfaits, the oatmeal needs at least 1 1/2 hours of fridge time. We like to make the oatmeal (the first part of the recipe's directions) and refrigerate it overnight -- then just assemble the parfait the next morning!  


Berry 'Nana Oatmeal Parfait

PER SERVING (entire recipe): 285 calories, 4.5g fat, 359mg sodium, 54g carbs, 6.5g fiber, 21.5g sugars, 9g protein -- PointsPlus® value 7*
We had a soiree with two types of fruit, sweet vanilla yogurt, and thick-n-creamy oats. Eat our party, people!!!
Ingredients:
Oatmeal
1/3 cup old-fashioned oats
3/4 cup Unsweetened Vanilla Almond Breeze
1 no-calorie sweetener packet (like Splenda or Truvia)
1/8 tsp. cinnamon
1/8 tsp. vanilla extract
Dash salt 
Parfait
1/2 cup fat-free vanilla yogurt with about 100 calories per 6-oz. serving
1/2 cup sliced strawberries
1/2 banana, sliced
Directions: Combine all ingredients for oatmeal in a small nonstick pot on the stove. Add 3/4 cup water and mix well. Bring to a boil, and then reduce to a simmer. Cook for about 9 minutes, stirring often, until somewhat thick and creamy. (It will thicken more upon chilling.) Allow to cool slightly. Transfer to a bowl, cover, and refrigerate until chilled, at least 1 1/2 hours.
Stir oatmeal thoroughly until uniform in texture. Spoon half of the oatmeal into a tall glass, and top with 1/4 cup yogurt, 1/4 cup sliced strawberries, and half of the banana slices. Repeat with remaining oatmeal, yogurt, strawberries, and banana.
Serve and enjoy!
MAKES 1 SERVING


Pumpkin Pie Oatmeal Parfait

PER SERVING (entire recipe): 292 calories, 7.25g fat, 542mg sodium, 51g carbs, 7g fiber, 7.5g sugars, 7g protein -- PointsPlus® value 7*
If pumpkin pie and oatmeal had a baby... and that baby wore lots of layers... it would look like THIS!







Ingredients:
Oatmeal
1/3 cup old-fashioned oats
3/4 cup Unsweetened Vanilla Almond Breeze
1/3 cup canned pure pumpkin
2 no-calorie sweetener packets (like Splenda or Truvia)
1/4 tsp. cinnamon
1/4 tsp. pumpkin pie spice
1/4 tsp. vanilla extract
Dash salt
Parfait
One 60-calorie sugar-free vanilla pudding snack (like the kind by Jell-O)
1 sheet (4 crackers) low-fat honey graham crackers, roughly crushed
Optional topping: Fat Free Reddi-wip
Directions: Combine all ingredients for oatmeal in a small nonstick pot on the stove. Add 3/4 cup water and mix well. Bring to a boil, and then reduce to a simmer. Cook for about 9 minutes, stirring often, until somewhat thick and creamy. (It will thicken more upon chilling.) Allow to cool slightly. Transfer to a bowl, cover, and refrigerate until chilled, at least 1 1/2 hours.
Stir oatmeal thoroughly until uniform in texture. Spoon half of the oatmeal into a tall glass, and top with half of the pudding snack and half of the crushed graham crackers. Repeat with remaining oatmeal, pudding, and crushed graham crackers.
Top with Reddi-wip, if you like, and dig in!
MAKES 1 SERVING


Cinn-a-nilla Apple Oatmeal Parfait

PER SERVING (entire recipe): 240 calories, 4.5g fat, 355mg sodium, 42.5g carbs, 5.75g fiber, 18g sugars, 8g protein -- PointsPlus® value 6*

Oat-y yogurt fun --
Apples & yum in my face.
Parfait, I love you...

Ingredients:
Oatmeal
1/3 cup old-fashioned oats
3/4 cup Unsweetened Vanilla Almond Breeze
1 no-calorie sweetener packet (like Splenda or Truvia)
1/2 tsp. cinnamon
1/8 tsp. vanilla extract
Dash salt  
Parfait
1/2 cup fat-free vanilla yogurt with about 100 calories per 6-oz. serving 
1/4 tsp. cinnamon, divided
1/2 cup chopped apple
Directions:
Combine all ingredients for oatmeal in a small nonstick pot on the stove. Add 3/4 cup water and mix well. Bring to a boil, and then reduce to a simmer. Cook for about 9 minutes, stirring often, until somewhat thick and creamy. (It will thicken more upon chilling.) Allow to cool slightly. Transfer to a bowl, cover, and refrigerate until chilled, at least 1 1/2 hours.
In a small bowl, mix yogurt with 1/8 tsp. cinnamon. In separate small bowl, sprinkle chopped apple with remaining 1/8 tsp. cinnamon and toss to coat. Set aside.
Stir oatmeal thoroughly until uniform in texture. Spoon half of the oatmeal into a tall glass, and top with half of the yogurt and half of the chopped apple. Repeat with remaining oatmeal, yogurt, and chopped apple.
Serve and enjoy!
MAKES 1 SERVING

Banana-choco-rama Oatmeal Parfait PER SERVING (entire recipe): 311 calories, 7.5g fat, 586mg sodium, 58g carbs, 7g fiber, 16.5g sugars, 7.5g protein -- PointsPlus® value 8* You're either having chocolate for breakfast or oatmeal for dessert. Your call... Ingredients: Oatmeal 1/3 cup old-fashioned oats 1 no-calorie sweetener packet (like Splenda or Truvia) 1/8 tsp. salt 3/4 cup Unsweetened Vanilla Almond Breeze 1/4 tsp. vanilla extract Parfait 1 small banana One 60-calorie sugar-free or no-sugar-added chocolate pudding snack (like the kind by Jell-O) 1 tsp. mini semi-sweet chocolate chips Directions: To make the oatmeal, combine oats, sweetener, and salt in a small nonstick pot on the stove. Add Almond Breeze, vanilla extract, and 3/4 cup water. Bring to a boil, and then reduce to a simmer. Cook for about 9 minutes, stirring often, until thick and creamy. Allow to cool slightly. Transfer to a bowl, cover, and refrigerate until chilled, at least 1 1/2 hours. To make the parfait, slice banana into coins and set aside. Stir oatmeal thoroughly until uniform in texture. Spoon half of the oatmeal into a tall glass, and top with half of the pudding and half of the banana slices. Repeat with remaining oatmeal, pudding, and banana slices. Top with chocolate chips and enjoy! MAKES 1 SERVING HG FYI: The recipe method of calculating PointsPlus® values counts the carbs, protein, etc., from fruit -- even though fruit has a value of 0*. If calculated without the fruit, this recipe has a PointsPlus® value of 6* per serving.

	Peaches 'n Cream Oatmeal Parfait PER SERVING (entire recipe): 292 calories, 4.5g fat, 490mg sodium, 54g carbs, 5.5g fiber, 29.5g sugars, 9g protein -- PointsPlus® value 7* Creamy, peachy, multi-layered deliciousness. Yay! Ingredients: Oatmeal 1/3 cup old-fashioned oats 1 no-calorie sweetener packet (like Splenda or Truvia) 1/4 tsp. cinnamon 1/8 tsp. salt 3/4 cup Unsweetened Vanilla Almond Breeze 1/4 cup sliced peaches packed in juice, drained and chopped 1/4 tsp. vanilla extract Parfait 1/2 cup fat-free vanilla yogurt 1/2 cup sliced peaches packed in juice, drained and chopped 2 tbsp. Fat Free Reddi-wip Directions: To make the oatmeal, combine oats, sweetener, cinnamon, and salt in a small nonstick pot on the stove. Add Almond Breeze, peaches, vanilla extract, and 3/4 cup water. Bring to a boil, and then reduce to a simmer. Cook for about 9 minutes, stirring often, until thick and creamy. Allow to cool slightly. Transfer to a bowl, cover, and refrigerate until chilled, at least 1 1/2 hours. To make the parfait, stir oatmeal thoroughly until uniform in texture. Spoon half of the oatmeal into a tall glass, and top with 1/4 cup yogurt and half of the peaches. Repeat with remaining oatmeal, 1/4 cup yogurt, and peaches. Top with Reddi-wip and dig in! MAKES 1 SERVING

Magical Maui Oatmeal Parfait PER SERVING (entire recipe): 312 calories, 10g fat, 556mg sodium, 47g carbs, 6g fiber, 21g sugars, 9.5g protein -- PointsPlus® value 8* Take your face on a tropical vacation. (Pssst... you won't even need luggage or a ride to the airport.) Ingredients: Oatmeal 1/3 cup old-fashioned oats 1 no-calorie sweetener packet (like Splenda or Truvia) 1/8 tsp. cinnamon 1/8 tsp. salt 3/4 cup Unsweetened Vanilla Almond Breeze 1/4 cup crushed pineapple packed in juice, lightly drained 1/8 tsp. vanilla extract Parfait 1/2 cup fat-free vanilla yogurt 1/4 tsp. coconut extract 1 tbsp. sweetened flaked coconut 1 tbsp. All Natural Almond Accents Honey Roasted Flavored Sliced Almonds, chopped Optional topping: Fat Free Reddi-wip Directions: To make the oatmeal, combine oats, sweetener, cinnamon, and salt in a small nonstick pot on the stove. Add Almond Breeze, pineapple, vanilla extract, and 3/4 cup water. Bring to a boil, and then reduce to a simmer. Cook for about 9 minutes, stirring often, until thick and creamy. Allow to cool slightly. Transfer to a bowl, cover, and refrigerate until chilled, at least 1 1/2 hours. To make the parfait, combine yogurt with coconut extract in a small bowl; mix well and set aside. Stir oatmeal thoroughly until uniform in texture. Spoon half of the oatmeal into a tall glass, and top with half of the yogurt. Sprinkle with 1/2 tbsp. flaked coconut and half of the chopped almonds. Repeat with remaining oatmeal, yogurt, 1/2 tbsp. flaked coconut, and chopped almonds. Top with Reddi-wip, if you like, and dig in! MAKES 1 SERVING

 

Popcorn

Friday is a good night in our house for movie nights, and who can resist popcorn with your movies?? Here is a combo of fun popcorn recipes.
HG's Ultimate Movie-Viewing Snack Mix From HungryGirl

PER SERVING (1/4th of recipe, about 2 1/2 cups): 187 calories, 3.5g fat, 235mg sodium, 35g carbs, 3g fiber, 14g sugars, 3g protein -- PointsPlus® value 5*

Ingredients:
1 standard-sized bag 94% fat-free butter-flavored microwave popcorn
2 1/2 tbsp. peanut butter chips (found in the baking aisle)
1 1/2 tbsp. brown sugar (not packed)
1/2 tsp. cinnamon
2 1/2 cups Chocolate Cheerios (or another low-fat chocolatey cereal with about 130 calories per cup)

Directions:
Cook popcorn according to package directions. Meanwhile, place peanut butter chips into a small sealable plastic bag; using a meat mallet or another heavy utensil, finely crush chips through the bag.

Once popcorn is just cool enough to handle, measure 8 cups and place in a large microwave-safe bowl, discarding any unpopped kernels. (Save the rest of the popcorn for another time.) Evenly sprinkle crushed peanut butter chips, brown sugar, and cinnamon over the popcorn.

Microwave for 30 seconds, or until the crushed peanut butter chips have partially melted.

Gently but thoroughly mix contents of the bowl to evenly distribute the toppings. Add chocolate cereal and mix well.

Serve it up (or pack it into sealable bags) and enjoy!

MAKES 4 SERVINGS

Quick Chocolate Kettle Corn
From Green Lite Bites

• 1 microwave bag of 94% fat free popcorn popped
• ¼ square of Unsweetened baking chocolate (3.5g)
• 1 tbsp honey (21g)

Pop the popcorn in the microwave according the instructions.
In a large (like a stock pot) pot melt the honey and chocolate over a very low heat. Stirring frequently to combine.
Slowly add the popcorn to the pot and stir to coat until all popcorn is added.
Pour in bowl and ENJOY!


As for nutritional information, I’ll split the whole batch into 4 servings but I can’t lie, I routinely eat the whole bag. Just so you know the chocolate and honey only add about 80 calories and 2 g of fat.

Approx Nutritional Information per serving

Servings	Amount per Serving	Calories	Fat	Fiber	WWPs
4	~3.75 cups	106	3g	2g	2

Interested in how to make your own microwave popcorn for a fraction of the price?? Green Lite Bites to the rescue. All you need is a paper bag, popcorn kernels and Pam. Be sure to check out her video on how to make it.

Pesto Popcorn Seasoning Mix

From yahoo 

ingredients

• 3 tablespoons butter-flavored sprinkles
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried basil, crushed
• 1/2 teaspoon dried parsley flakes, crushed
• 1/8 to 1/4 teaspoon garlic powder

directions

1. In a small bowl combine butter-flavored sprinkles, Parmesan cheese, basil, parsley flakes, and garlic powder. Transfer mixture to 4-ounce bottle. Cover and store mix in the refrigerator for up to 1 month. Makes enough to season 10 cups popped popcorn (20 servings).

Popcorn Topping Ideas

• saute garlic, olive oil, Parmesan cheese and a dash of salt and pepper
• taco seasoning
• cinnamon

Strawberry Lemonade

Freckled Lemonade
From HungryGirlPER SERVING (entire drink): 27 calories, 0g fat, 60mg sodium, 4.5g carbs, 1g fiber, 2g sugars, <0.5g protein -- PointsPlus® value 0*

Ingredients:
1 cup diet lemon-lime soda (like Sprite Zero), chilled
Half a 2-serving packet (about 1/2 tsp.) sugar-free lemonade powdered drink mix (like the kind by Crystal Light or True Lemon)
1 no-calorie sweetener packet (like Splenda or Truvia)
4 frozen unsweetened strawberries, partially thawed
2/3 cup crushed ice or 3 to 5 ice cubes

Directions:
Pour soda into a blender and add 1/3 cup cold water. Add drink mix and sweetener. Blend briefly, until drink mix and sweetener have just dissolved.

Add strawberries and ice, and blend at high speed until smooth. Pour into a glass and sip away!

MAKES 1 SERVING