Italian Pasta Salad

Italian Pasta Salad    
Servings:  8-10
Prep:  25 min.
Total Time:  25 min. + chilling if needed

Ingredients:

1 cup uncooked spiral pasta
1/2 c. Italian dressing
1/2 c. mayo
1 bag pre-cut broccoli
1 block mozarrella cheese, cubed
1 jar green olives, drained
1/3 c. grated parmesan cheese

Instructions:

1.  Cook pasta according to package directions; rinse with cold water and drain.

2.  In a large bowl, combine dressing, mayo, and parmesan (if applicable). Stir in broccoli, cheese, and olives. Serve immediately or chill if desired.

Crescent Pepperoni Roll-Ups

Crescent Pepperoni Roll-Ups    
Servings:  4
Prep:  5 min.
Cook:  15 min.

Ingredients:

1 can refrigerated crescent rolls
4 piece String Cheese
Pepperoni Slices
Garlic Powder
Pizza Sauce

Instructions:

1.  Preheat oven to 375 degrees.

2.  Unroll crescent rolls and separate into 8 triangles. Place pepperoni on each crescent along with 1/2 piece of string cheese at top; roll up.

3.  Sprinkle crescent rolls with garlic powder. Bake for 12-15 minutes, or until golden brown. Serve with a side of warm pizza sauce if desired.

Chicken Bruschetta Pasta

Chicken Bruschetta Pasta    
Servings:  4
Prep:  15 min.
Total Time:  28 min.

Ingredients:

1 lb. boneless skinless chicken breasts
1/3 c. chicken broth
1/4 tsp. garlic powder
1 tub Philadelphia Original Cooking Creme
2 c. grape tomatoes
2 c. hot cooked farfalle
12 fresh basil leaves, cut into strips

Instructions:

1.  Cook chicken in large nonstick skillet on medium high heat 5 to 6 min. or until done. Add broth and garlic powder; cook 3 min.

2.  Add cooking creme and tomatoes; cook and stir 3 min.

3.  Sir in pasta and basil.

Pork Carnitas

Pork Carnitas    
Servings:  10
Prep:  15 min.
Cook:  6 hrs in slow cooker on LOW

Ingredients:

2 lbs. pork loin
4 garlic cloves, minced
1/3 cup cilantro leaves plus 1/4 cup chopped cilantro
1 large onion, chopped
1 1/2 tsp. dried oregano
1 tsp. orange zest
3/4 tsp. salt
1/4 tsp. red pepper flakes
1 can (14.5 oz.) chicken broth
Zest and juice of 1 lime
Soft corn tortillas
Toppings to your liking...
(We used sour cream, Monterey Jack cheese, cilantro, and a sprinkle of fresh lime juice)

Instructions:

1.  Combine pork, garlic, 1/3 cup cilantro leaves, onion, oregano, orange zest, salt, lime juice and zest, and red pepper flakes in slow cooker bowl. Pour broth over top so pork is mostly submerged and cook on low for 6 hours or until pork is very moist.

2.  Remove pork from slow cooker onto a big platter and let slightly cool. Shred pork and place into bowl; stir together with 1/2 cup cooking liquid.

3.  Serve in warmed tortillas with desired toppings. We used a very small amount of Monterey Jack cheese, a dollop of sour cream, a sprinkle of fresh cilantro, and a few drops of fresh lime juice.

Roasted Cauliflower with Paprika

Roasted Cauliflower with Paprika

    

Prep:  10 min.

Cook:  20 - 25 min.

Total:  30 - 35 min.

Ingredients:

1 head cauliflower, cored and broken into small florets
2 tablespoons olive oil
1 1/2 teaspoons paprika
Coarse salt and ground pepper

Instructions:

1. Preheat oven to 450F.

2. Line a rimmed baking sheet with aluminum foil.

3. Spread cauliflower on foil.

4. Sprinkle with oil and paprika; toss to coat.

5. Season with salt and pepper.

6.  Roast until tender and lightly browned, 20 to 25 minutes, tossing once.