Bacon Ranch Pasta Salad

Two weeks before my best friends 25th birthday, she found a lump in her breast. She went to the doctor and they said it was just a cyst, and not to worry but keep up with her self exams. One week before her 25th birthday, she found another lump...and immediately called the doctor. She was diagnosed with Stage 3 Grade C breast cancer two days before turning 25. My best friend since we were 10 years old. The girl I shared secrets with, crushes with, stories about boyfriends. I shared my first under age alcoholic drink with her, my first under age cigarette. We worked together...we dated best friends together...we went to school together...we played basketball together...

And suddenly she was in a battle for her life. She is the strongest woman I think I've ever met. While raising a 3 and 1 year old, she underwent a double mastectomy and endured 8 horrifying rounds of chemo. She shaved her head and wore it proudly.

Every since then, we run the Susan G Komen Race for the Cure in Brainerd, MN to raise money to help find a cure. A cure in our life time...or my daughters life time...to this devastating disease that affects so many women (and men).

So, as a reminder...it is the 1st of the month and please don't forget to do your self breast exam.

Last Saturday we ran the 5k. I did my best time yet at 27 minutes 12 seconds. My best friend did it in 29 minutes and 8 seconds...and she has only been running for 4 months. That is one strong lady!

I made this salad and brought it up to the cabin with me for lunch after the big race. I hope you enjoy!

Bacon Ranch Pasta Salad

12 ounces small pasta (I use bowties)
1 1/2 cup mayo or miracle whip
2 tablespoon Ranch Dressing Powder (such as Hidden Valley)
1/2 cup chopped carrots
1/2 cup chopped green onion
1 cup frozen peas
1/2 cup shredded cheddar cheese
10 strips bacon

Boil noodles until al dente (cook 1-2 minutes short of package directions). Rinse noodles in cold water when done.

Cut bacon into 1/2" pieces and fry until brown and crisp. Remove from grease and place on a paper towel to drain grease.

In a large bowl, add mayo and ranch powder and stir to combine. Then add cold noodles, carrots, onion, peas, cheddar cheese and bacon and stir to combine. Refrigerate one hour before serving.

Ricotta Stuffed Pasta Shells

See this pretty little girl with the crazy hair? That's my peanut. And guess what? She is not even 23 months old and after a long week...she's potty trained! Today is day 6 since we started training and we got through the entire day with NO ACCIDENTS!

That little Peanut amazes me every day...she is so smart. I can't believe what these little people are capable of sometimes. It seems like it was just yesterday she was my little baby suckling from my breast and now she has grown into a very "spirited" little girl. I just can't wait to see what transformations this little girl is going to go through in the years to come. Where my Walnut has always been so easy going and quiet, my Peanut is always the head of the pack. If someone is doing something she is right there with her nose in the way, imitating whatever action is happening.

Oh, little girl, I love you so much and I just know you are going to take the bull by its horns and conquer the world!

Down to business now...I like to fit in a few vegetarian meals every week. I've always been boarder line vegetarian. I guess I've just never committed to it. Sometimes a big burger after a long week sounds really good, then other times I could go a full week easy with no meat. I've been watching my cholesterol and blood pressure pretty closely the last few years due to some family history so I've cut back even more on meals containing meat. This recipe is one of my favorites to serve on a weeknight when you are looking for something hearty and satisfying without the meat. Hope you enjoy!

Ricotta Stuffed Pasta Shells

1/2 cup chopped green onion
1 cup chopped broccoli
2 garlic cloves, minced
1 teaspoon olive oil
2 cups ricotta cheese
1/2 cup shredded mozzarella cheese
2 egg whites
2 teaspoons dried basil
3/4 teaspoon salt
1/8 teaspoon pepper
1 spaghetti sauce recipe (click here for recipe)
15 jumbo pasta shells, cooked and drained
1 cup shredded parmesan cheese

Saute onions, broccoli and garlic in oil until tender. Add in ricotta, mozzarella, egg whites, basil, salt and pepper and stir until combined. Remove from heat.

Spray a 9x13 baking dish with cooking spray. Stuff cooked pasta shells with cheese mixture and arrange in prepared dish. Top with spaghetti sauce and parmesan cheese.

Bake uncovered at 350 degrees for 35 minutes until cheese is melted and dish is nice and hot!

Enjoy!!

Spaghetti Sauce

If there is one sure fire meal that I know my kids will eat no matter how stubborn they are currently being about the food they are willing (or not willing would be more appropriate) to put into their mouths, it is spaghetti. Which is absolutly fine by me because it also happens to be my favorite food too! Have you ever looked at how much salt and surprisingly...sugar is in canned spaghetti sauce? Its a lot, and somehow that sneaky high fructose corn syrup can make it in there too sometimes. I wish someone would explain to me why that keeps sneaking up into the least suspected places.

Spaghetti sauce is suprisingly easy to make and comes together in just minutes. Just a little bit of chopping and stirring and you've got one tasty, healthy, low cost meal on your hands.

Spaghetti Sauce

1 onion, finely chopped
3-4 cloves garlic, chopped
3 tablespoons olive oil
1 - 28 ounce can tomatoes (if you have home canned ones, use 1 quart)
1 small can tomato paste
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon sugar
2 - 3 teaspoons salt
1 lb whole wheat pasta

Boil water in a large pot and add pasta. Cook for 7-10 minutes until al dente.

Heat olive oil in a skillet and add garlic and onion. Saute until onions are starting to turn golden brown. If you like meat in your spaghetti, add 1 pound hamburger or ground turkey now and cook until no longer pink. Add tomatoes, tomato paste, herbs, sugar and salt (start with 2 teaspoons of salt and work from there depending on your salt tolerance). Allow to simmer for about 5 minutes until sauce thickens and the tomatoes have had a chance to suck up the aroma of the herby goodness.

Lemon Asparagus Pasta

Nothing says Spring and Summer like lemon and asparagus! I found some asparagus on sale at the grocery store the other day for $1.49 per pound. I love it when fruits and veggies come into season so they are affordable again. So, yesterday I searched the internet for a recipe using my bargain asparagus and came across Half Assed Kitchen's Lemon Asparagus Pasta. It was divine! The lemon in the sauce was perfect and the asparagus is always good! I used skim milk instead of heavy cream in my sauce though, so I left out the 1/4 cup of pasta water. I bet it could be served cold too and be pretty good. I don't have any leftovers though, so I won't be able to find out... Enjoy!


Asparagus Lemon Pasta
from Half Assed Kitchen


1 pound asparagus, trimmed and cut diagonally into 1/2-inch thick slices
1 pound bow-tie pasta
3 Tablespoons unsalted butter or margarine
3/4 cup heavy cream, half-and-half or plain Silk creamer
2 teaspoons freshly-grated lemon zest
1/4 cup fresh lemon juice
3/4 teaspoon salt
1/3 cup fresh, flat parsley leaves, chopped
Freshly ground pepper
Grated parmesan cheese


Steam asparagus until crisp-tender (about 5 minutes). Transfer to a colander and rinse with cold water. Drain well and set aside.
Meanwhile, bring water to boil in a sauce pan. Add pasta and cook until al dente.
In a deep skillet, heat butter and cream over moderately low heat until butter is melted. Stir in zest, lemon juice and salt.
Ladle 1/4 cup pasta water into sauce and drain pasta.
Immediately add pasta and asparagus to sauce in skillet. Cook and toss until warmed through. Add parsley, pepper and top with parmesan.