How do you throw a quick and healthy dinner together for your kids on a busy schedule?  Like this:

INGREDIENTS:

• 12 ounces spaghetti, preferably whole grain
• 1 jar low sodium pasta sauce (26 ounces)
• 1 bag  (1 lb.) of mixed frozen vegetables

DIRECTIONS:

1. Cook spaghetti according to package directions.
2. Heat sauce and vegetables together in a large saucepan over medium-high heat.
3. Serve sauce hot over pasta.

INGREDIENTS:

• 2 cups elbow macaroni, cooked
• 16 oz. mozzarella cheese, diced
• 1 can cream of mushroom soup
• 1-1/4 cup milk
• 1 tsp. hot sauce (optional)

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Grease a 9 x 13 pan.
3. Cook macaroni according to package directions.
4. Combine macaroni, cheese, soup, milk, and hot sauce.  Mix well.
5. Put in baking dish and bake for 25 – 30 minutes until bubbly.

INGREDIENTS:

• 3 cups elbow macaroni
• 2 T. cooking oil
• 1 tsp. salt
• 1/2 cup milk (2% or Vit. D)
• 1/2 cup melted butter
• 1 can evaporated milk
• 3 cups shredded cheddar cheese

DIRECTIONS:

1. Grease crock pot.
2. Cook three cups of macaroni, drain, toss with two tablespoons of oil.
3. Add one tablespoon of salt, 1/2 cup milk, 1/2 cup melted butter, 1 can evaporated milk, and three cups of shredded cheddar cheese.
4. Stir.
5. Pour into crock pot.
6. Cook 3 – 4 hours on low.

INGREDIENTS

* 1 (16 ounce) package farfalle (bow tie) pasta
* 1/4 cup olive oil, divided
* 2 (8 ounce) packages button mushrooms, sliced
* 4 onions, sliced
* 1 quart heavy cream
* 10 sprigs fresh mint
* 1 1/2 teaspoons white sugar
* 1 pinch salt
* 1 pinch ground black pepper
DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Cool, transfer to a large bowl, and toss with 3 tablespoons olive oil.
2. Heat remaining olive oil in a large skillet over medium heat. Place mushrooms and onions in the skillet. Cook and stir until lightly brown. Gradually pour in the heavy cream, stirring continuously. Place the mint sprigs in the skillet. Cook and stir 5 minutes.
3. Mix sugar into the cream sauce. Season with salt and pepper. Remove the mint sprigs with a slotted spoon. Stir in the cooked pasta until well coated.

Serves12

INGREDIENTS

* 1 pound spaghetti
* 1 tablespoon olive oil
* 8 slices bacon, diced
* 1 tablespoon olive oil
* 1 onion, chopped
* 1 clove garlic, minced
* 1/4 cup dry white wine (optional)
* 4 eggs
* 1/2 cup grated Parmesan cheese
* 1 pinch salt and black pepper to taste
* 2 tablespoons chopped fresh parsley
* 2 tablespoons grated Parmesan cheese
DIRECTIONS

1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Serves 8

Pasta Primavera

This is a (virtually) fat free recipe that tastes great!
Source:  Cooking Without Fat

Ingredients:
	    1 cup  chopped onion
	    4      cloves garlic, chopped
	    4 Tbsp fat-free chicken broth
	    2 cans no-salt tomato sauce (15 oz each)
	    4 Tbsp honey
	    2 tsp  crushed dried oregano
	    2 tsp  crushed dried basil
	           pinch white pepper (optional)
	    1 lrg  red pepper, cut in 1-inch strips
	1 1/2 cups sliced mushrooms
	1 1/2 cups yellow summer squash or zucchini, in thin sticks 1 1/2" long
	1 1/2 cups carrot, in very thin sticks 1 1/2" long
	1 1/2 cups small broccoli florets
	    3 Tbsp balsamic vinegar
	  3/4 cup  peas
	   10 oz   whole grain pasta, cooked
	  1/4 cup  chopped green onion
	    2 Tbsp chopped fresh parsley

Directions: 
In medium saucepan, cook onion and garlic in 2 tbsp. broth 5-7 minutes
or until softened, over medium high heat.  Add tomato sauce, honey,
oregano, basil and white pepper.  Bring to a boil, reduce heat and
simmer gently for 20 minutes.

In skillet or wok, combine red pepper, mushrooms, squash, carrots,
broccoli and 2 tbsp. each balsamic vinegar and broth.  Stir-fry over
high heat until crisp tender, about 10 minutes; add peas and stir-fry
an additional 2 minutes.  Set aside.

Add 1 tbsp. balsamic vinegar to sauce and cook for 5 minutes.  Reserve
1 cup sauce to serve at the table; pour remaining sauce over cooked
pasta and toss thoroughly.  Add stir-fried vegetables and toss again
thoroughly.  Sprinkle green onion and parsley over top and serve
immediately.