Skinny Brides Guide To Pasta Salad Food

SKINNY BRIDE'S GUIDE TO CREAMY PASTA PRIMAVERA

Steps:

• Cook pasta as directed on package.
• While the pasta is cooking, heat dressing in large skillet on medium heat.
• Add garlic, chicken and vegetables; cook 10 to 12 minutes or until chicken is cooked through, stirring frequently.
• Add broth and cream cheese; cook 1 minutes or until cheese is melted, stirring constantly.
• Add Parmesan cheese; mix well.
• Drain the pasta and return to pot.
• Add chicken and vegetable mixture; toss lightly. Cook 1 minute or until heated through.
• Sauce will thicken after standing.

SKINNY ITALIAN CHICKEN PASTA SALAD

Steps:

• To a medium bowl or large measuring cup, add 2 tablespoons olive oil, lemon juice (zest the lemon before juicing it), apple cider vinegar, honey, Italian seasoning, lemon lest, salt, pepper, optional cayenne, and whisk to combine; set sauce aside.
• Cook pasta according to package directions in salted water, drain, place in an extra-large bowl; set aside. While pasta is cooking, also cook the chicken.
• To a large skillet, add 2 tablespoons olive oil, add the chicken, season with salt and pepper, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces.
• Add the sauce and allow it to bubble at a medium-fast boil for about 1 minute. Stir sauce and flip chicken intermittently throughout.
• Add the chicken and the sauce to the pasta bowl.
• Add the broccoli, bell peppers, tomatoes, cucumber, onions, optional fresh herbs (I had mint on hand and added about 3 tablespoons), and toss very well to combine.
• Taste and check for seasoning balance, making any necessary adjustments (more Italian seasoning, salt, pepper, extra olive oil, extra cayenne, splash of lemon juice, etc.) before serving.
• Salad may be served immediately, or cover and refrigerate until chilled.

SKINNY BRIDE'S GUIDE TO PASTA SALAD

Steps:

• Cook pasta as directed on package omitting salt and adding broccoli for last 2 minutes of cooking; drain. Rinse with cold water to cool; drain.
• In large bowl, mix pasta, broccoli and the next five ingredients.
• For dressing, in a medium bowl, beat the remaining ingredients, except the almonds) with wire whisk until smooth. Add to pasta mixture; toss to mix well.
• Cover; refrigerate at least 2 hours to blend flavors.
• Before serving, stir in almonds.

SKINNY BRIDE'S GUIDE TO HAM AND POTATO CASSEROLE

Steps:

• Place potatoes in 2-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to medium-low; cook uncovered 8 to 10 minutes or until tender. Drain.
• Heat oven to 350°F In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until vegetables are tender.
• Meanwhile, in small bowl, mix milk and flour with wire whisk until well blended. Stir into vegetables in skillet. Heat to boiling. Reduce heat; cook uncovered 2 to 3 minutes, stirring constantly, until thickened. Stir in mayonnaise, pepper and cheese; stir until cheese is melted.
• Place ham and potatoes in ungreased 2-quart casserole. Pour milk mixture over ham mixture; stir to mix. Bake uncovered 25 to 30 minutes or until bubbly and light golden brown on top.

THE SKINNY BRIDE'S GUIDE TO CARROT CAKE

Steps:

• Preheat oven to 350*F.
• Combine splenda eggs and apple sauce
• In a separate bowl combine the next six ingredients.
• Using an electric mixer, gradually beat flour mixture into egg mixture.
• Gently, stir in carrots.
• Bake in bundt pan for 35-40 minutes or until tooth pick inserted near the center comes out clean.

SKINNY BRIDE'S GUIDE TO LAYERED VEGETABLE SALAD

Steps:

• Place salad greens in large salad bowl. In order given, layer the next seven salad ingredients over greens.
• In small bowl, mix all dressing ingredients except cheese until well blended.
• Spoon dressing over salad; sprinkle with cheese.
• Toss salad to coat.