Asian Style Chicken Spinach Pasta Salad

This Asian Style Chicken Spinach Pasta Salad, tossed in a sesame oil and soy sauce-based dressing, is a refreshing, Asian-inspired side dish perfect for picnics.  This is great for lunch, a light main meal, or even a supper-time side dish. Serve it for the family, or make it ahead for your next barbecue.

Asian Style Chicken Spinach Pasta Salad

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BLT Mac And Cheese

I found this recipe several years ago, perusing magazines in a waiting room. It’s a Betty Crocker recipe, and it’s delicious. My family loves macaroni and cheese. They love it from a box, they love it from scratch, they even love it with cut up hotdogs in it. I figured, given their love of the classic side dish they’d happily eat as a meal any time, any day, that this could either be a beautiful thing or a risky gamble. This recipe had me at BLT. I love them. Mostly, I love them because I love,love, love tomatoes. So naturally, I dove in and made this meal the same night I had come across it’s recipe. Since then it’s become a staple and a regular meal appearing on our monthly rotations. The flavors blend spectacularly! Even the rest of the family, literally everyone else, who all detest tomatoes about as strongly as I love them, ate every bite.

BLT Mac N Cheese

4 Sons 'R' Us: BLT Mac N Cheese

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BLT Mac & Cheese

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Casserole, Dinner, Main Course, Side Dish
Cuisine: American
Servings: 6
Calories: 1339kcal

Ingredients

  • 32 oz Velveeta cheese cubed
  • 1/4 cup butter
  • 4 cups skim milk
  • 1 lb elbow macaroni
  • 2 cups sharp cheddar shredded
  • 2 cups grape tomatoes halved
  • 1 bag 9 oz, fresh spinach
  • 1 lb bacon cooked crisp and crumbled
  • 1 cup plain or Italian style, panko bread crumbs*

Instructions

  • In a dutch oven, or other large pot, add butter, milk, and cubed cheese. Cook over medium heat, stirring with a whisk, until melted and evenly combined.
  • Cook macaroni in boiling salted water 3 minutes less than indicated on the box in the directions. Drain.
  • Pour the drained macaroni in with the cheese sauce. Mix well.
  • Stir in the shredded cheese, spinach, and tomatoes.
  • Transfer to a 15×10 inch (4 quart) baking dish. Cover with foil.
  • Preheat oven to 350 degrees. Bake 30 minutes.
  • Uncover. Spread bacon and bread crumbs evenly over the top.
  • Bake 5 minutes longer or until the top is lightly browned.
  • Allow to cool slightly before serving.

Notes

*To ensure nice browned, crisped breadcrumbs you can toss the breadcrumbs in 1-2 tbsp of melted butter before adding to the casserole.

Nutrition

Calories: 1339kcal | Carbohydrates: 111g | Protein: 68g | Fat: 68g | Saturated Fat: 34g | Cholesterol: 177mg | Sodium: 3369mg | Potassium: 1289mg | Fiber: 4g | Sugar: 25g | Vitamin A: 2873IU | Vitamin C: 7mg | Calcium: 1372mg | Iron: 3mg

Creamy Spinach and Artichoke Dip

We absolutely adore a good dip recipe, whether we’re entertaining guests or just entertaining ourselves at home. This creamy spinach and artichoke dip is a copycat of our favorite restaurant version. It’s quick & easy to throw together, but chock full of flavor- and pairs well with a variety of crispy dipping options. Doesn’t hurt that it helps get me excited about eating more spinach either!

creamy spinach and artichoke dip in a white bowl surrounded by thinly sliced baguette bread

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Roasted Chicken and Vegetable Sheet Pan Supper

An easy family meal that cooks all on one pan, this easy Roasted Chicken and Vegetable Sheet Pan Supper features roasted chicken with rosemary Parmesan potatoes, caramelized onion wedges, and seasoned baby spinach leaves. It’s so yummy, the kids will willingly eat their greens!

Roasted Chicken and Vegetable Sheet Pan Supper shows spinach, chopped chicken, and roasted potatoes cooked on a single pan and topped with shredded Parmesan cheese

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