Pasta Fagioli Soup

This is just like the one they serve at Olive Garden.

1 lb ground beef
1 C diced onions
1 C julienned carrot
1 C chopped celery (about 3 stalks)
2 cloves minced garlic
2  14.5 oz cans diced tomatoes ( I use different flavored ones)
1  15oz can red kidney beans WITH liquid
1  15oz can great northern beans WITH liquid
1  12 oz can V-8 juice or tomato juice ( I use the spicy V-8)
1  15oz can beef broth (when I double batch it, I use one can of tomato puree)
1 T white vinegar
1 1/2 t salt
2 t oregano
2 t basil
1/2 t pepper
1/2 t thyme
1/2 t red pepper flakes (optional)
1/4 lb ditali pasta

Brown ground beef with onions, carrots, celery, and garlic.
Drain off fat.
Add the rest of the ingredients EXCEPT the pasta.
Simmer for 1 hour. ( I usually cook mine in a slow cooker on low for half the day)
If it is too thick add more beef broth or water. The pasta will soak up a LOT of the liquid.
Before serving cook up the pasta till it is al dente and drain.
You can either mix the pasta with the soup base, or add the noodles to each bowl with the soup base.
I mix all mine and then freeze half of it. Some say don't freeze it with the pasta, I haven't had any issues freezing it with the pasta. Most of the time when I make this I double batch it because it only takes a few extra minutes now, and saves a LOT of time later when I am in the mood for some good soup. ENJOY!!!

Creamy Alfredo Sauce

1 pint Heavy Cream
8 ounces shredded fresh parmesan cheese ( not powered)
8 ounces shredded fresh romano cheese
16 Tbsp butter ( 2 sticks) ( not margarine)
6-8 cloves garlic, crushed, pressed or finely chopped
1/4 sweet onion finely chopped
Patience, a lot of it

Melt butter slowly in a large saucepan on low. Add garlic and onion, raise temp to just above med low allowing garlic and onion to fry a little bit. then lower temp just below med low so the butter does NOT brown. Now add the heavy cream, and the parmesan and romano cheeses. Grab patience and hold it tightly to make you stand there for quite some time now. Stir, stir, stir it regularly, that is the trick, to stir it wait, stir it wait, stir it wait. Do NOT let it sit, it will scorch and then YUK! Keep stirring until there is no more solids, now pour over your favorite pasta or a pizza shell and enjoy.  Add chicken to your pasta for some fabulous Chicken Pasta Alfredo.

Mexican Chicken Pasta Salad

1/2 pound rotini or other spiral pasta

1 pound shredded roasted chicken meat
1 can black beans, rinsed and drained
2 tomatoes, seeded and diced
1 1/2 C frozen corn, thawed
1 1/3 C shredded carrots
1 small bellpepper chopped
1/4 C chopped red onion

1/2 C mayo
1/2 C sour cream
1 Tbsp dijon mustard
1 Tbsp lime juice
1 Tbsp jalapeno pepper, seeded and minced
3/4 tsp chili powder
3/4 ground cumin

salt
pepper
1 C fresh cilantro, chopped

Cook pasta in boiling salted water 8-10 minutes, or until al dente.  Drain and put in large bowl. Add next 7 ingredients and toss. Mix next 7 ingredients until very blended, pour dressing over pasta. salt and pepper to taste. and fresh cilantro and toss thoroughly.

You can do substitute another 1/2 C sour cream if you don't want to use the mayo.
Also you can add some salsa to it as well. We like to eat it cold.

Pasta Cabbage Stir Fry

Oh I love this stuff!!!!

8 ounces Linguine
1/2 Tbsp Olive oil
1 small onion, thinly sliced
4 C shredded cabbage
1/4 tsp salt
1/4 tsp black pepper

Cook pasta according to package directions, omitting salt, then drain.
Add oil to large non stick skillet over med heat. Add onion, cook 3-5 minutes till translucent.
Add cabbage and stir fry for 10 minutes until cabbage is softened and beginning to brown.
Add salt & pepper. Add cooked pasta and saute 3 more minutes. Enjoy!