Italian Pasta Salad

Make this for friends or family and they’ll rave about it! It’s better the longer it sits in the refrigerator, overnight if possible.
  • 1 pound mini penne or rotini pasta or another small pasta
  • 1 bottle Paul Newman’s Oil & Vinegar dressing
  • Salad Supreme seasoning (sprinkle amount to your liking) or if you can’t find that use a mix of garlic powder, onion powder, ground pepper & paprika
  • 4 sticks mozzarella string cheese cut up into little circles
  • 1/2 cup crumbled feta cheese
  • 2 large carrots, sliced in circles
  • 1 green pepper, diced
  • 1 colored pepper, diced
  • 1/2 zucchini, diced into really small pieces
  • 1 pint grape tomatoes
Optional:  green olives, black kalamata olives, pepperoni
Boil pasta according to package, drain and allow to cool.
Add all ingredients to large bowl, mix well, then chill in the refrigerator for at least 4 hours.

Baked Oatmeal Cups

I’m sorry it’s been radio silence on this blog for a looooong time!

I’m back with a great recipe for busy mornings on the go.

  • 2 large bananas, mashed (the riper the better)
  • 2 eggs
  • 1/4 cup pure maple syrup or honey
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 1 TBS cinnamon
  • 1 tsp nutmeg
  • 1 cup vanilla Greek yogurt
  • 1 TBS chia seeds
  • 2 TBS flax meal (milled flax seed)
  • 3 cups old fashioned oats (not quick oats!)
  • 1 cup milk (dairy, almond, any kind)
  • Add ins: apple chunks, blueberries, dates, raisins, craisins, chocolate chips, almond slivers, sunflower seeds

Preheat the oven to 350.

In a large bowl, mix all ingredients in the order they are in, up to and including milk. Once mixed well, allow mixture to sit for 5 minutes so the liquid will be absorbed into the oats.

Add your mix-ins!

Bake in muffin liners for 25-30 minutes.

Makes 26-28 muffins.

You can keep these in an airtight container for about a week, or freeze them in freezer bags and take them out as you need them.

White Chicken Chili

My friend Julie’s annual chili cook-off was Saturday and I made this white chicken chili.  It was a hit!  It won “Best Aroma,” but got lots of compliments on taste too.  I recommend trying it sometime!!


  • 2  lbs uncooked chicken breast or breast tenderloins (can be frozen)
  • 2 – 15 oz cans of white beans (drained)
  • 2 – 15 oz cans of white corn (drained)
  • 1 large sweet onion, chopped
  • 2 cloves garlic finely chopped (I use the frozen chopped garlic cubes)
  • 1 packet taco seasoning
  • 1 – 7 oz can of chopped green chilies
  • 1- 8 oz block low fat cream cheese, softened
  • 1 – 32 oz carton of chicken broth or stock
  • Optional toppings – sour cream, shredded cheese, cilantro

Place chicken in the bottom of crock pot and dump everything else on top, give it a stir and put the lid on.  Cook for 5-6 hours on low then carefully remove chicken breasts or tenderloins onto a plate and shred as finely as you can, then return chicken to crock pot, stir again to break up cream cheese chunks that remain.  Cook another 2 hours on low.  Alternatively you can cook on high for about half the time, just make sure the chicken is fully cooked of course.  If consistency is too soupy for you either use a potato masher to break up the chicken and beans more, or you can use a slurry of 3 TBS water, 3 TBS cornstarch mixed together then added to chili to thicken it.  If you add the slurry, stir and allow to cook another 30 minutes, allowing it to thicken.



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