Pasta Salad Recipe

Pasta Salad recipe

1 bag of bow tie pasta
1 de-boned chicken
4 cups of chicken stock or broth
1/2 small onion chopped
1 bell pepper diced
2 cups cherry tomatoes
1 pound of grapes cut in 1/4
1 cucumber diced
1/2 cup zucchini diced
1 small jar of mayonnaise
2 garlic cloves, 1 chopped fine and the other left whole
cubed cheese

We boil the pasta in the chicken stock or broth and add the garlic clove.
In a large bowl, we add the chicken, chopped onion, cut grapes, cucumber, zucchini , bell pepper, garlic chopped fine and jar of mayonnaise.  Mix well place in refrigerator.

After the pasta is cooked and drained rinse with cold water until it is cold to the touch remove the garlic clove and set aside.  Take your bowl with your mixture out of fridge and add the pasta once it is mixed threw add the cherry tomatoes and the cube cheese along with salt and pepper to taste.  I take the garlic clove that was used to cook the pasta and  chop it up fine and add to the pasta salad.

Kroger have their rotisserie chicken on sale for $3.99 each.  So guess what yes, I have coupons for rotisserie chicken $1.50 on 2.  So yes, we got 5 only had 2 coupons.
So de-boned 5 chickens today.

We made chicken spaghetti casserole:
4 cans cream of chicken
1 pkg pasta
1 can rotel
1 de-boned chicken
1 pkg corn tortillas
2 cups grated cheese

Cook your pasta per package directions, we put the left over bones in a pan and boiled them and strained the bones out.  We used the chicken water to boil our pasta in.
Pre-heat oven to 400
Once pasta is cooked drain and place in large bowl and add 1 can rotel 4 cans cream of chicken and the de-boned chicken. Mix well
Layer your baking dish with corn tortillas and  put the mixture that you have in the bowl on top of your corn tortillas.  We add pepper on top and then put the grated cheese on top.
Place in oven for 30 minutes.

We froze the rest on the meat except one chicken de-boned and I am going to use that to make chicken pasta salad.  I will put that recipe on here, I am going to look up the actual recipe as I just wing it!!  LOL...

Local Farmers

We usually have a huge garden however this year we had mishaps happen in our family and we were unable to.  This being the case we rely on local gardeners or farmers to get our veggies!!

Yesterday we went to our local farmer, Joyce Sanders, and spent $25 and received the following:
Squash
Patty pan Squash
Zucchini
Cherry tomatoes
sugar sweet Melon
dill
watermelon
cucumbers
homemade jam
Acorn squash

I think our girls looked a little funny when we came home with all of it.

We cut the squash and zucchini and froze it; however we took the patty pan squash and scooped out the inside.

Here is the recipe we used and everyone loved it:
2 cups cherry tomatoes
1 cup onions
2 cups rice
2 cups shredded zucchini
approx 2 cups patty pan squash
2 cups vegetable or beef broth.
1 1/2 cups of cheese
2 TBS of olive oil
3 bay leaves
2 garlic cloves
pinch of salt
1tsp pepper


Wash and cut the tops off and hollow out the squash.
Putting the inside part of the squash in a bowl for later.
We took cherry tomatoes and onions and cut the tomatoes in 1/4 and the we diced the onions and put them in a pan with 1 TBS of olive oil. Add chopped up Bay leaves and diced garlic cloves

Pre-heat oven 350

In the bowl of leftover patty pan squash that you set aside, add 2 cups rice add 2 cups shredded zucchini add 2 cups broth add 1 cup of cheese.  Mix well.
Once your tomatoes and onions mixture is done, add those to your bowl of rice, squash etc.
Mix this all together.
Get your pan and take your olive oil and grease the pan as well as the outside of the squash cups.
When you are done greasing then take a spoon and fill the squash cups up and place them in the baking pan.  I fill the whole thing so it is on the outside of the squash cups and fill the pan with the mixture.  Take your remaining cheese and sprinkle on top along with salt and pepper for seasoning to your taste.

Cover the pan with foil and cook in oven for 40 minutes covered and then after the 40 minutes take the foil off and brown for an additional 10 minutes or until brown on top.

Even our picker eater loved this and it had no meat in it.  So would be very good for vegetarians out there.  Our family did not miss the meat at all.  So I was very impressed.

Hugs to everyone and I will keep sharing!!!







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