Pasta salad

Salad ingredients

3 tb fine chopped onion

2/3 cup broccoli cut small bout the size of nickels

2 1/2 cups tri-colored noodles

1/4 cup red bell pepper cut into strips and then about in 3rds (1/2 inch long)

2/3 cup cubed mozzerella lil smaller than a dice. I made cubes out of a block of cheese I had, but if you have string cheese, I bet this would be a really easy thing to cube too.

1/2 avacado diced same size as cheese

4 slices of turkey bacon microwaved till crisp and then cut into small peices

1/2 can of black olives cut up



Salad dressing ingredients

1/4 cup olive oil

1 1/4 tblspn fresh chopped basil

1/2 teaspoon of garlic salt

2 tsp of lemon juice

1 tsp of apple cider viniger

2 tblspn basalmic vinigarette



Mix dressing together then pour over salad.

Toss

Let chill at least 30 minutes b4 serving.

Tuna-Mac Salad

Ingredients

• Salt and pepper
• 1 pound elbow macaroni
• 3 ribs celery, finely chopped
• 1/2 cup finely diced red onion
• 1/2 cup finely chopped fresh parsley
• 1 carrot, grated
• 1 12-oz. can tuna in water, drained
• 1/2 cup plus 2 Tbsp. reduced-fat mayonnaise
• 1/4 cup plain low-fat yogurt
• 1 tablespoon plus 1 tsp. cider vinegar

Preparation

• 1. Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente. Drain, rinse with cold water and drain again.
• 2. While pasta is cooking, combine celery, onion, parsley, carrot and tuna in a large bowl. Add cooled macaroni and toss to combine. In a small bowl, whisk mayonnaise, yogurt and vinegar. Season with salt and pepper and whisk. Pour over pasta and toss until well coated. Cover and refrigerate until ready to serve.

Note: Add veggies. Toss in chopped artichoke hearts, sun-dried tomatoes or roasted red peppers.
Trade pastas. You can use any short pasta shape in this recipe.

Chicken Pasta Salad.....

8 ounces chicken

16 ounces spiral pasta
1 1/2 cups grape tomatoes, cut in half
1/2 bunch fresh parsley, coarsely chopped
4 to 6 green onions, finely chopped
8 ounces sun dried tomatoes, reconstituted
1/3 cup black olives-sliced
1 cup prepared Italian vinaigrette

Salt and fresh ground pepper, to taste

Parmesan cheese, coarsely grated

• Sauté chicken in heavy skillet until juices run clear; cool and cut into bite size pieces.
• Cook pasta according to package directions; drain and cool.
• In a large serving bowl, combine cooked chicken, pasta, sliced tomatoes, parsley, green onions, sun dried tomatoes, and black olives.
• Pour prepared dressing over top and toss until ingredients are coated. Season to taste with salt and pepper.
• Garnish with freshly grated cheese and parsley, if desired.
• Refrigerate, covered, until ready to serve.

Linguine Sweet and Sour

• 1 pack Linguine, cooked as per packet 
• 1 tbsp Olive Oil
• 1 tsp Sesame Oil
• 1 tsp Red Chili Oil
• 2-3 tbsp Soy Sauce
• 1 tsp Chili Sause
• 1 tbsp Hoisin Sauce
• 2 tbsp Chili Vinegar, (I used Ching's red Chili vinegar)
• 1 tsp Garlic Paste
• 1-1/2 tsp Ginger Paste
• 1-2 Thai Green Chili, finely chopped
• 1 Carrot, shaved
• 1-1/2 cup Cabbage, julienne
• 1 cup Bean Sprout
• 4 tbsp Scallions, chopped
• 4 tsp Sesame Seeds
• 3 tbsp Roasted Unsalted Peanuts, crushed
• 2 tbsp Cilantro, chopped
• Salt to taste

Method:-

1. Heat olive oil, and sesame oil in wok, and saute ginger, garlic, and green chili for 30 seconds.

2. Add cabbage, carrot, and sprouts. Stir fry for 2-3 minutes on high heat.

3. Add soy sauce, hoisin sauce, chili sauce, and salt. Add 2 tbsp water, and stir well.

4. Now mix linguine and mix very well, stir fry on medium high for another 3-4 minutes.

5. Transfer in serving bowl, sprinkle sesame seeds, peanuts, cilantro, red chili oil, and vinegar on to of linguine.

6. Mix well and serve warm.

Macaroni masala magic

• 2 cups Elbow Macaroni
• 1 Medium Onion, chopped
• 1 Small Tomato, chopped
• 3 Garlic Cloves, chopped
• 1/4 tsp Ginger, grated
• 2 tbsp Oil
• 1/2 tsp Cumin Seeds
• 3-4 Curry Leaves
• 1/4 tsp Turmeric
• 1 tsp Red Chilli Powder
• 1/2 tsp Dhania-Jeera powder
• 1/2 tsp Pav-Bhaji masala
• 1 tbsp Maggi Tomato Ketchup
• Chopped Cilantro
• Salt to taste

Method:-
1. Cook macaroni as per the instructions on the packet.

2. Heat oil in pan. Add cumin seeds.

3. When cumin starts to turn little brown, add curry leaves, onion, garlic, and ginger. Sauté until onion is translucent.

4. Add chopped tomato, salt, dhania-jeera powder, red chilli powder, and pav-bhaji masala. Cook for 4-5 minutes on medium-low heat.

5. Add cooked macaroni and ketchup into the masala pan and mix well. Cook for another 2 minutes on high heat and stir occasionally.

6. Sprinkle chopped cilantro and serve hot.

Chicken Couscous

Recipe Ingredients

(Serves 4)

• 1 1/2 cups (375mL) chicken stock
• 11/2 cups (300g) couscous
• 1 red capsicum, finely diced
• 1/2 cup (80g) corn kernels
• 200 g cooked skinless chicken, shredded
• 2 tbsp chopped parsley
• 2 tbsp MAGGI Sweet Chilli Sauce

How to make

1. Place chicken stock in a medium saucepan and bring to the boil.

2. Using a fork, stir in couscous, capsicum, corn, chicken, parsley and MAGGI Sweet Chilli Sauce; remove from heat, cover and stand for 5 minutes.

3. Fluff up with the fork and serve.

Tip/Hint

This is a great way to use up leftover chicken or use a barbecue chicken.

Preparation time:
4 minutes

Cooking time:
1 minutes

Singapore style Noodles

Recipe Ingredients

(Serves 4)

• 3 cups (750mL) water
• 2 pkt  Noodles Oriental Flavour
• 2 tsp oil
• 400g rump steak, thinly sliced
• 1 medium (150g) onion, thinly sliced
• 2 medium (240g) carrots, cut into strips
• 2 cups (160g) finely shredded cabbage
• 2 cups (160g) broccoli florets
• 2 tbsp Sweet Chilli Sauce
• 1 tsp grated ginger
• 1 clove garlic, crushed
• 1 tbsp cornflour
• 2 tbsp water, extra

How to make

1. Bring water to the boil in a medium saucepan. Break the noodles into the water with the contents of the flavour sachets. Cook for 2 minutes, drain, reserving 1 1/2 cups liquid; set aside.

2. Heat oil in a frying pan over high heat; brown steak in batches, remove and set aside.

3. Reheat frying pan; add onion and carrots, cook 3 minutes. Add reserved liquid and bring to the boil. Add cabbage, broccoli,  Sweet Chilli Sauce, ginger and garlic, cook 1 minute.

4. Combine cornflour and extra water. Stir into vegetables and bring to the boil. Add noodles and steak; cook a further 1-2 minutes, stirring. Serve immediately.

Preparation time:
15 minutes

Cooking time:
15 minutes

Mac and Cheese with Bread...

Recipe Ingredients

(Serves 4)

• 300 g macaroni
• 2 pkts MAGGI Tasty Cheese Sauce Mix
• 2 cups boiling water
• 2 rashers bacon, trimmed, diced and cooked
• 1/4 cup grated parmesan cheese
• 1/4 cup grated tasty cheese
• 3 slices wholemeal bread, diced

How to make

1. Preheat oven to 180°C.

2. Cook macaroni according to directions on packet. Drain.

3. Place the MAGGI Tasty Cheese Sauce Mix in a jug and whisk in water until smooth.

4. Combine macaroni with MAGGI Tasty Cheese Sauce and bacon and place in an ovenproof dish..

5. Combine cheeses and bread and sprinkle over macaroni. Bake 20 minutes until golden.

Preparation time:
10 minutes

Cooking time:
20 minutes

Creamy Spaghetti with Ham

Recipe Ingredients

(Serves 6)

• 500 g spaghetti
• oil spray
• 1 onion, finely chopped
• 150 g button mushrooms, quartered
• 2 cloves garlic, crushed
• 1 tbsp corn flour
• 375 mL CARNATION Light & Creamy Evaporated Milk
• 200 g lean ham, cut into strips
• 1 tbsp fresh parsley, chopped
• freshly ground black pepper, to taste

How to make

1. Cook pasta according to directions on pack.

2. Whilst the pasta is cooking. Spray a large frying pan with oil. Add onion and mushrooms and cook over a medium heat for 3 minutes or until soft. Add garlic and cook 1 minute.

3. Combine the cornflour and 1/4 cup CARNATION Light & Creamy Evaporated Milk.

4. Add the remaining CARNATION Light & Creamy Evaporated Milk to the pan with the cornflour mixture, stirring constantly until the sauce boils and thickens. Stir in ham and parsley, season to taste.

5. Drain pasta and return to saucepan. Add the sauce to the pasta and toss to combine.

Preparation time:
15 minutes

Cooking time

Alfredo Noodles...in Microwave

Ingredients:

- 1 cup grated parmesan cheese
- 1/2 cup butter, sliced
- 1/2 cup whipping cream
- 1 tablespoons fresh parsley, snipped
- 3 cups egg noodles, cooked

Preparation Method:

In 1-quart casserole, combine parmesan cheese, butter, whipping cream and parsley. Microwave and parsley. Microwave at HIGH (10) 2 to 3 minutes, until butter melts, stirring every minute. Add noodles. Stir to coat. Microwave at MEDIUM HIGH (7) 4 to 6 minutes until heated through.

Total Microwave Cooking Time 6 to 9 Minutes
Makes 4 to 6 servings