12oz fettuccine, uncooked
1 cup chopped fresh kale, stems removed
2 cloves garlic, halved
1/4 cup grated parmesan cheese
1/8 tsp salt
1 cup plain non fat yoghurt
1 tsp vegetable oil
1 lb medium shrimp, peeled and deveined
1 medium red bell pepper, cut into bite sized pieces

Prepare pasta according to package directions.  While pasta is
cooking, puree kale, basil, garlic, parmesan cheese and salt in food
processor until smooth.  Stir in ypghurt.  Place oil in large
skillet.  Saute shrimp and red bell pepper in skillet over medium low
heat for 4 min or until shrimp is bright pink and cooked through.
When pasta is done, drain well and transfer to serving bowl.  Add kale
mixture and toss well.  Add shrimp and bell pepper, tossing gently.

5 cups bow tie pasta
1/2 cup vegetable oil
1/4 cup balsamic vinegar
2 teaspoons Dijon style mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups lightly packed fresh basil leaves snipped
3 large tomatoes coarsely chopped
1/2 cup toasted pine nuts
1 cup shredded mozzarella cheese

Cook pasta according to package directions.
Drain and cool.
In small mixing bowl whisk together oil, vinegar,
mustard, salt and
pepper.
In a large mixing bowl combine pasta, basil and
tomatoes.
Pour vinaigrette over top and toss together.
Cover and chill at least 1 hour.
Add pine nuts and cheese just before serving.

The Carnival of the Recipes is up at Phoenix Arizona’s East Valley Living

Some of the outstanding recipes include:

Microwaved Broccoli with Lemon posted at Phoenix Arizona Blog

Hawaiian Teriyaki Chicken Recipe posted at Chicken Recipe

Chili Recipes – WHITE CHILI WITH CHICKEN RECIPE posted at Famous Recipes

Grilled Salmon Teriyaki posted at Jokes Funny

CrockPot Lasagna from Slow Cooking Recipes

Sweet and Smokey Chicken Recipe from Famous Recipes

Italian Pasta Recipes from Famous Recipes

1 cup (4 oz) uncooked elbow, small shell, or ziti macaroni
2 Tbsp margarine
2 Tbsp finely chopped shallots or onion
1 Tbsp all-purpose flour
1 cup fat-free milk
3/4 cup (3 oz) shredded reduced-fat sharp Cheddar cheese
1 slice whole wheat bread, crumbled into soft crumbs
1/4 tsp paprika, preferably hot Hungarian
2 Tbsp grated Parmesan or Asiago cheese

Cook the macaroni according to the package directions, omitting
salt; drain well.

While the macaroni is cooking, melt 1 tablespoon of the
margarine in a medium saucepan over medium heat. Saute
the shallots until tender, about 3 minutes. Add the flour;
cook and stir 1 minute. Add the milk; cook until the sauce
thickens, about 4 minutes, stirring often.

Stir in the Cheddar cheese until melted. Add the cooked
macaroni and mix well. Prepare a gratin dish or shallow
ovenproof baking dish with nonstick pan spray. Transfer
the macaroni and cheese to the dish. Preheat the broiler.

Melt the remaining margarine; combine it with the bread
crumbs and Parmesan cheese. Sprinkle over the macaroni.

Boil 4 to 5 inches from the heat source until
the top is lightly browned, about 2 minutes.

Nutritional Information Per Serving: (3/4 cup)
270 Calories, 10g Fat, 14mg Cholesterol, 303mg Sodium, 28g Carbs,
2g Dietary Fiber, 4g Sugars, 14g Protein

Diabetic Exchanges: 2 Starch, 1 Lean Meat, 1 Fat

1 lb. elbow macaroni, uncooked
3 large, ripe tomatoes, finely diced
2 medium cucumbers, peeled, seeded and finely diced
1 medium red onion, diced
2 c. vegetable or tomato juice
1 T. Worcestershire sauce
3 T. red wine vinegar
1 16 oz. can cannelloni beans, drained and rinsed well
3 T. chopped fresh parsley
salt and pepper to taste

Prepare pasta according to directions. Drain and rinse under cold water. In
a large bowl, stir together remaining ingredients.
Serve.

NOTE White beans may be substituted for Cannelloni Beans
Cannelloni beans are a white Italian kidney bean

1/4 teaspoon crushed red pepper
2 ounces crawfish tails
12 shrimp
3 ounces olive oil
2 tablespoons Parmesan cheese
4 ounces diced tomatoes
10 ounces fettuccine pasta
1/4 teaspoon crushed basil
2 ounces olive oil

Sauté crawfish tails and shrimp. Cook for 1 minute.
Add vegetables and spices.
Stir to make sure shrimp and crawfish do not stick.
Add precooked fettuccine pasta to warm water.
Add tomatoes and Parmesan cheese.
Add drained pasta to saucepan and stir.
Pour on plate and sprinkle with parmesan cheese

INGREDIENTS:
12 oz. Fettuccine, uncooked
8 oz. boneless chicken breasts, cut in 1/2-inch cubes
8 oz. mushrooms, sliced
1/2 cup diced red bell pepper
1 1/2 cups mayonnaise
3/4 cup milk
1/4 cup Parmesan cheese
3 tbsp. minced fresh basil or 1 tsp. dried basil
1 tsp. coarsely ground black pepper
1/2 tsp. paprika

DIRECTIONS:
Prepare pasta according to package directions. Coat a large skillet with cooking spray. Add chicken and sauté
over medium-high heat, stirring frequently, until chicken is golden brown and cooked through, about 4 minutes.
Remove chicken from the pan. Recoat the skillet with cooking spray.

Add the mushrooms and red pepper; sauté until tender, about 5 minutes. Combine the mayonnaise, milk, cheese, basil, pepper and paprika in a small bowl.

Add to the vegetables in the skillet. Add the chicken to the skillet. Stir constantly, and heat over medium-low heat until thoroughly heated. When pasta is done, drain and return it to the pot. Add the contents of the skillet to the pot and mix well. Serve immediately.

YIELD: 6 Servings

8 oz tube pasta, I prefer rigatoni
1 tbs olive oil
2 med cucumbers quartered and sliced
1 med onion quartered and sliced
1 c sugar
3/4 c water
3/4 c white vinegar
1 tbs mustard
1 tbs dried parsley or more
1 tsp salt
1 tsp garlic salt
1 tbs pepper

Cook past according to package directions, drain and rinse in cold water.
place in a large bowl. Stir in oil, cucumbers, and onion. Combine
remaining ingredients, blend well, pour over salad and toss. Refrigerate
3-4 hours, toss occasionally and serve.
*I like to do the pasta the night before and mix with the sauce then put in
the vegetables the next day.

Ingredients
1 10 oz package penne or tubed pasta
3/4 lb ground beef
1 can chunky stewed Italian tomatoes
1 cup sliced green onions
1 8 oz pkg. cream cheese
1/2 cup Swiss cheese, shredded
1/2 cup parmesan cheese, grated
1/2 cup sharp cheddar cheese, shredded

Cook pasta; drain and reserve.
In skillet add butter and brown meat,
add salt and pepper to meat.
Drain meat and add tomatoes, cook until thickened.
Add to pot, cream cheese, onion, pasta, and toss.
Pour into greased rectangular baking dish.
Top with remaining cheese and cover.
Bake 350 degrees until cheese melts and slightly bubbles.

Cook the pasta to the packet instructions
Put the cheese in a bowl and mix in the Pesto Sauce.
Once the pasta is cooked, drain well and place into the bowl
with the cheese mix.
Mix until all the pasta is covered and add the Pine Nut Kernels.
Serve immediately

Serves 2.
Nice with Chicken or on its own