Main+Dishes

=__ ﻿Ceaser Pasta Salad __=

1 cup Ceaser Dressing zest of 2 lemons juice of 2 lemons 6 Tbs. chopped parsley 1/2 cup parmesean cheese pepper to taste 2 cups croutons 16 oz pasta spirals

Cook pasta in salted water. Drain and rinse with cold water. In large bowl, combine dressing, lemon zest, lemon juice, parsley, parmesean cheese and pepper. Add croutons and cooked pasta. Mix well until coated.

If making ahead of time, save croutons and add 15 min. before serving.

If you would like, add cooked chicken.



1 pound ground beef, browned and drained 2 cans baked beans 1 can sloppy joe sauce (I sometimes use 2, depending on how dry it looks when it is all put together) 1 can butter beans (rinsed and drained) 1 can kidney beans (rinsed and drained) 1 can mushroom (drained) 1 can stewed tomatoes
 * Tracy's Chili**

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South-of-the-border chicken and pasta skillet

2 cups pasta, uncooked 1 lb. boneless skinless chicken breasts, cut into bite size pieces 1 jar (16 oz) your favorite Salsa 1 pkg. (10 oz) frozen corn 4 oz. Philadelphia Cream Cheese, cubed 1/4 tsp. ground cumin 1 cup Mexican style finely shredded four cheese, divided

1. Cook pasta as directed 2. Meanwhile, cook and stir chicken in a large skillet sprayed with cooking spray on medium-high heat until cooked through. Add salsa, corn, cream cheese and cumin. Simmer on medium-low heat until cream cheese is melted, stirring occasionally. 3. Drain pasta; add to skillet with 1/2 cup shredded cheese. Stir; simmer until heated through. Top with remaining shredded cheese; cover. Remove from heat. Let stand until cheese is melted.