Ranch Ham Pasta Salad

  • 1 cup sour cream
  • 1/4 cup Mayonnaise
  • 1 packet  ranch dressing mix
  • 1 lb spiral pasta, cooked
  • 2 large carrots
  • 1 1/2 cups broccoli
  • 1 cup ham
  • 1 cup cheese
  • 1/2 yellow bell pepper
  • 1/2 red bell pepper
  1. Combine the sour cream, mayo and ranch dressing mix.  Set aside.
  2. Cook the pasta until al dente.  Drain and rinse with cold water, drizzle with a bit of canola oil so it doesn’t stick.
  3. Chop the veggies, ham and cheese into bite sized pieces.  Combine with the pasta and 3/4 of the dressing mix.  Stir well, add additional dressing if it is too dry.
  4. Refrigerate for at least an hour before serving.

This recipe is a slight variation of the recipe found here: Mrs Schwarz’s Kitchen

Garlic Chicken and Broccoli Pasta


  • 16 oz Whole Wheat Angel hair pasta
  • 2 chicken breasts, pre-cooked and sliced into strips
  • 3 garlic cloves, minced
  • 4 TSB Olive oil
  • Garlic salt
  • 10 – 12 oz Frozen Broccoli florets (thawed) or 10-12 oz fresh broccoli chopped
  • 1/2 cup grated parmesan cheese


  1. Cook the pasta per instructions on package.
  2. In a pan, heat up the olive oil  and add minced garlic.
  3. Add chicken to pan and saute until warm. Add the broccoli.
  4. Cover the pan and let broccoli cook until tender.
  5. Sprinkle the veggies and chicken with garlic salt and parmesan cheese and mix together.
  6. Add the drained pasta to the pan. Drizzle the pasta with olive oil, garlic salt and parmesan cheese.
  7. Mix everything together and let heat up for about 3 minutes.

This recipe is adapted from this recipe here!


Creamy Spinach and Broccoli Lasagna

Serves: 4

Total Time: 1 hr 15 min
Prep Time: 35 min
Oven Temp: 425 degrees


  • 1 TBS  olive oil
  • 1/2 tsp onion powder
  • Kosher salt
  • Pepper
  • 2 cloves garlic, finely chopped
  • 1 package (10 oz) frozen leaf spinach
  • 1 package (10 oz) frozen broccoli florets
  • 1 container(s) (15-ounce) part-skim ricotta
  • 1 1/2 cups part-skim mozzarella, grated
  • 1 cup(s) milk
  • 4 ounce(s) cream cheese, cut into pieces
  • 8 no-boil lasagna noodles


  1. Heat oven to 425 degrees F.
  2. Thaw the spinach and broccoli according to package directions. Squeeze the spinach of excess moisture and pat the broccoli dry. Roughly chop both and place in a large bowl. Mix in the ricotta and 1 cup mozzarella
  3. Heat the oil in a large skillet over medium-low heat. Stir in the garlic and cook for 1 minute.
  4. Add the milk to the garlic and whisk to combine.
  5. Add the onion powder, 1/4 teaspoon each salt and pepper.
  6. Bring to a simmer, then whisk in the cream cheese. Gently simmer (do not boil), stirring occasionally, until slightly thickened, 2 to 3 minutes.
  7. Spread 1/2 cup of the sauce on the bottom of an 8-inch square baking dish. Top with 2 1/2 noodles (breaking as necessary to fit). Spread a third (about 1/3 cup) of the remaining sauce over the top. Dollop with a third (about 1 1/3 cups) of the ricotta mixture. Repeat twice.
  8. Sprinkle with the remaining 1/2 cup mozzarella, cover tightly with foil and bake for 20 minutes. Uncover and bake until the noodles are tender (a sharp knife should go through with no resistance) and the top is golden brown, 8 to 10 minutes more. Let rest for at least 10 minutes before serving.


Adapted from this recipe

Chicken Parmesan Manicotti


  • 14 pieces manicotti, cooked according to package directions
  • 2 cups part skim ricotta cheese
  • ½ cup shredded Parmesan cheese
  • 2 cups mozzarella cheese (divided)
  • 1 cup shredded cooked chicken
  • 1 egg
  • 1 teaspoon oregano
  • Salt and pepper, to taste
  • 2 (14 ounce) cans Italian style diced tomatoes
  • 1 tsp dried basil leaves


  1. Preheat oven to 350 degrees.
  2. In a bowl, combine cooked, cubed chicken, ricotta cheese, Parmesan cheese, 1 cup mozzarella cheese, egg, oregano, salt and pepper together and stir until well mixed.
  3. Fill each cooked manicotti with the chicken and cheese mixture carefully so that the manicotti doesn’t tear (The author suggests filling a plastic bag with the chicken and cheese mixture. Cut a small hole in the corner and squeeze the filling into the manicotti).
  4. Add the crushed tomatoes in saucepan over low heat.
  5. Add 1 tablespoon chopped basil leaves and stir until it starts to bubble.
  6. Spray a 9×13 baking dish with cooking spray and place the stuffed manicotti in it.
  7. Pour the prepared sauce over the manicotti. Sprinkle with 1 cup of mozzarella cheese.
  8. Bake at 350 degrees for 35 minutes or until hot and bubbly.

Recipe source: Six Sisters Stuff (another one of my favorite blogs!)

Sour Cream Noodle Bake

Prep Time:  10 Minutes    Cook Time: 20 Minutes

Servings: 8


  • 1-1/4 lb Ground Beef
  • 1 can 15-oz Tomato Sauce
  • 1/2 teaspoon Salt
  • Black Pepper
  • 8 oz, Egg Noodles
  • 1/2 cup Sour Cream
  • 1-1/4 cup Small Curd Cottage Cheese
  • 1/2 cup Sliced Green Onions (less To Taste) OR 1/4 tsp Onion Powder
  • 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

  1. Preheat oven to 350 degrees.
  2. Brown ground beef in a large skillet. Drain fat.
  3. Add tomato sauce. 1/2 teaspoon salt and plenty of black pepper and onion powder if you choose to use it instead of onions. Stir, then simmer while you prepare the other ingredients.
  4. Cook egg noodles until al dente. Drain and set aside.
  5. In a medium bowl, combine sour cream and cottage cheese. Add black pepper. Add to noodles and stir.
  6. Add green onions if you choose to use them.
  7. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
  8. Serve with french bread

This amazing recipe comes from The Pioneer Woman

Tuna Noodle Casserole


  • 4 TBS butter, dividied
  • 1 stalk celery, diced
  • 1/2 tsp onion powder
  • Olive Oil, as needed
  • 4 TBS flour
  • 1 can chicken broth (14.5 oz) (warmed)
  • 1 cup milk (warmed)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp dried dill
  • 2 tsp lemon juice
  • 2 tsp dried parsley
  • 1 cup parmesan cheese, divided
  • 8 oz medium shell pasta, cooked al dente according to package directions
  • 1 (5 oz) can tuna
  • 1/4 cup Ritz cracker crumbs mixed with 1/2 TBS butter


  1. Preheat oven to 350 degrees. Lightly grease a 9×13 baking dish and set aside.
  2. Melt 1 TBS butter in a large skillet. Add celery and saute for 3-5 minutes.
  3. Remove from pan and set aside.
  4. Melt remaining 3 TBS butter in pan. Whisk in flour and stir constantly for 30 seconds.
  5. Add broth and milk a little at a time while stirring constantly and mix until smooth. Bring to a simmer.
  6. Add salt, pepper, dill, parsley and onion powder. Stir constantly until thickened and bubbly  (about 2-3 minutes).
  7. Reduce heat to low and add lemon juice and 1/2 cup Parmesan. Whisk until smooth.
  8. Remove from heat and stir in pasta, celery, and tuna. Season with additional salt and pepper to taste.
  9. Transfer to the 9 x 13 dish. Sprinkle with remaining cheese and finish it off by sprinkling the cracker crumbs on top.
  10. Bake 25-30 minutes until top is golden and pasta is hot and bubbly. Wait 10-15 minutes before serving.

This recipe is a slight adaptation from the Tuna Noodle Recipe found in Savoring the Seasons with Our Best Bites cookbook.

Zucchini Lasagna


Sauce: You can make your own or use 28 oz of store bought stuff. Homemade is always better 🙂

  • 28 ounces crushed tomatoes
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • 8 ounces cream cheese, softened to room temperature
  • 3 cups cottage cheese, slightly drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 small to medium zucchini
  • 2 garlic cloves, finely minced
  • 1 teaspoon dried oregano
  • 12 no-boil lasagna noodles
  • 8 ounces part-skim mozzarella cheese, shredded


  1. Preheat the oven to 375 degrees F. Lightly grease a 9X13-inch baking dish and set aside.
  2. Sauce: In a medium saucepan, combine all the sauce ingredients. Bring the mixture to a simmer and cook for about 10 minutes.
  3. While the sauce is cooking, prepare the rest of the ingredients:
  4. In a medium bowl, stir together the cream cheese, cottage cheese, salt and pepper.
  5. Trim the ends from the zucchini and cut in half lengthwise and then slice each half very thinly. The pieces should look like thin, zucchini pasta sheets or noodles. In a medium bowl, toss the zucchini with the garlic and oregano and season with salt and pepper to taste (about 1/4 – 1/2 tsp of each).
  6. Spread 1/2 cup sauce on the bottom of the pan. (It will be a very thin layer)
  7. Spread out a single layer of zucchini so they cover most of the pan without overlapping. Layer 4 lasagna noodles, slightly overlapping
  8. Dollop 1/3 of the cottage cheese mixture over the noodles and try to spread evenly (easier said than done I know).
  9. Spread 3/4 cup of the sauce over the top, one layer of zucchini and sprinkle with 1/3 of the mozzarella. You’ll repeat this two more times. On the last layer use all of the remaining sauce.
  10. Cover the lasagna with foil and bake for 30-35 minutes. Uncover and bake for another 10-15 minutes until golden and bubbly. Remove from the oven and let stand for 10-15 minutes before serving.

Another amazing recipe from Mel’s Kitchen Cafe