Recipe: Smokey Mac & Cheese Pasta

Smokey Mac & Cheese Pasta
Smokey Mac & Cheese Pasta

  • Recipe Serves   4
  • Preparation Time   15 min
  • Cooking Time   15 min


  • 2 slices  thick cut bacon, cut into thin strips
  • 1 cup chopped red bell pepper
  • 1 cup finely chopped yellow onion
  • 1 package  Knorr® Pasta Sides™ – Chicken flavor
  • 2 cups cut-up cooked rotisserie chicken
  • 1/2 cup shredded pepper Jack cheese [or Cheddar ]


  • Cook bacon in medium saucepan over medium high heat, stirring occasionally, until crisp, about 4 minutes. Stir red peppers and onion into saucepan and cook, stirring occasionally, until crisp-tender, about 3 minutes. Remove from saucepan and set aside.
  • Prepare Knorr® Pasta Sides™ – Chicken flavor in same saucepan according to package directions. Stir in chicken, cheese, peppers and onion during the last 2 minutes of cook time.
  • Garnish, if desired, with chopped parsley.Tip: Mac & cheese with chicken and veggies is an easy dinner for any night of the week.  A little bacon makes this cheesy pasta recipe extra rich and savory. Cook Knorr® Pasta Sides™ Chicken Flavor in the same pan used for the bacon to get the best flavor!Credit: Photo and recipe are property of ©2013 Unilever United States.

Recipe: Southwestern Taco Salad

Southwestern Taco Salad

Southwestern Taco Salad


  • 4 cups shredded lettuce leaves
  • 1 package  Knorr® Fiesta Sides™ – Spanish Rice, cooked according to package directions
  • 1 can (15 oz.)  black beans, drained and rinsed
  • 1 can (15 oz.)  whole kernel corn, drained
  • 1 cup shredded cheddar cheese
    4 (10-in.) burrito size flour tortillas


  • Press 1 tortilla into a 4-cup microwave-safe bowl to form bowl shape. Microwave at HIGH 1-1/2 minutes. Let cool 1 minute. Gently lift out and arrange on serving plate. Repeat with remaining tortillas.
  • In saucepan used to cook Spanish Rice, combine rice, black beans and corn; heat through.
  • In tortilla bowls, evenly arrange lettuce. Evenly top with rice mixture, then sprinkle with cheese. Top, if desired, with your favorite taco toppings such as chopped tomato, chopped avocado, salsa, sour cream and/or chopped fresh cilantro.

Credit: Recipe and photography are from ©2013 Unilever United States.

Recipe: Sausage and Peppers Meat Loaf

Sausage and Peppers Meat Loaf


  • 1 1/2 cup(s) Barilla Sweet Peppers & Garlic pasta sauce
  • 1   pound(s)   hot or sweet Italian pork  sausage,  removed from casings
  • 1   pound(s)   lean ground beef
  • 3/4   cup(s)   fresh bread crumbs
  • 3/4   cup(s)   finely chopped onion
  • 1/4   cup(s) shredded Romano or Parmesan cheese
  • 1   large   egg
  • 2   teaspoon(s)   minced garlic
  • 2   teaspoon(s)   fennel seeds (optional)
  • 1/2   teaspoon(s)   each salt and pepper


  • To ease removal of loaf from cooker, fold two 24-in.-long pieces foil  in half lengthwise twice. Place strips across each other, forming a “+” in  bottom of a 3 1⁄2-qt or larger slow-cooker. Press strips against inside of  cooker, letting ends hang over outside.
  • Mix 1⁄2 cup pasta sauce with remaining ingredients in a large bowl  until well blended. Form into a 7 1⁄2 x 4 1⁄2 x 2 1⁄2-in. loaf. Place in  cooker.
  • Cover and cook on low 5 to 8 hours or until a meat thermometer  inserted in center of loaf registers 165°F.
  • Heat rest of sauce; serve at table.
  • Different Takes: Try a pasta salad on the side. Leftover meat loaf  makes great sandwiches.

Credit: Recipe from Woman’s Day magazine. ©2014 Hearst Communications, Inc. All Rights Reserved.

Recipe: Coffee Cake Muffins

One of my favorite times of the day is after supper when I enjoy a dessert.
My husband likes cookies but I am more of a muffin, cake eater.
I was looking in an old cookbook from 1990 and found this recipe.
What drew me to share it is how simple it is to prepare.
Enjoy your sweets,
Coffee Cake Muffins
1/2  cup brown sugar
1/2  cup chopped walnuts
2  tablespoons flour
2  teaspoons cinnamon
2  tablespoons butter, melted
1 1/2  cups sifted flour
1/2  cup sugar
2  teaspoons baking powder
1  beaten egg
1/2  teaspoon salt
1/4  cup shortening
1/2  cup milk

Combine first 5 ingredients, set aside.
Sift dry ingredients into a bowl. Cut in shortening to resemble coarse crumbs.
Combine egg and milk. Add all at once to flour mixture, stir just until moistened.
Line muffin tins with cupcake liners. Spoon in small amount of batter.
Top with layer of nut mixture. Repeat layers, filling pans 2/3 full.
Bake at 375 degrees F. for 20 minutes.
Makes 12 muffins

Slow Cooker Recipe: Loaded Twice-Baked Potatoes

Loaded Twice-Baked Potatoes

Yield:       8 servings (serving size: 1 potato half)
4                  small baking potatoes (about 6 ounces each)

  •                  Cooking spray
  • 1/8     teaspoon                  kosher salt
  • 1/4     cup                         fat-free milk
  • 1/4     cup                         plain fat-free Greek yogurt
  • 1/4    teaspoon                 kosher salt
  • 1/4    teaspoon                 freshly ground black pepper
  • 1        tablespoon              chopped fresh chives
  • 2         bacon slices, cooked and crumbled
    • 1.   Scrub potatoes; rinse and pat dry with paper towels. Coat potatoes with cooking spray; pierce potatoes with a fork.
      Rub 1/8 teaspoon kosher salt evenly over potatoes; place in an oval 6-quart electric slow cooker.
      Cover and cook on LOW for 8 hours or until potatoes are tender. Cool slightly.
    • 2.   Cut each potato in half lengthwise; scoop out pulp into a medium microwave-safe bowl, leaving a 1/8-inch-thick shell.
      Mash pulp with a potato masher. Stir in milk, yogurt, 1/4 cup cheese, 1/4 teaspoon kosher salt, and pepper. Microwave at HIGH 1 minute or until thoroughly heated.
    • 3.    Spoon potato mixture evenly into shells; sprinkle evenly with remaining 1/4 cup cheese. Arrange potato halves in bottom of slow cooker.
      Cover and cook on HIGH for 25 minutes or until thoroughly heated and cheese melts.
      Sprinkle each potato half with about 1/2 teaspoon chives and about 1 teaspoon bacon.
      Serving tip: For a main dish, split the potatoes from the top, and open slightly; pile on more toppings, and enjoy the entire potato.

    Credit: Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved

Recipe: Chicken Zucchini Casserole

Chicken Zucchini Casserole
1 (6 ozs) package stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 (10.75 ozs) can condensed cream of chicken soup, undiluted
1/2 cup chopped onion
1/2 cup sour cream
1 medium carrot, shredded

In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. Transfer to a greased 2-qt. baking dish.
Sprinkle with reserved stuffing mixture.
Bake, uncovered, at 350 degrees F for 40-45 minutes or until golden brown and bubbly.

Credit: Recipe from Copyright © 2006 – 2014 HealthyHomeRecipes.Com. All rights reserved.
Photograph from