Food, Glorious Food

Today after work/school, Autumn & I stopped in at WalMart to get some groceries for a recipe I’ve been wanting to try (thanks to Michael for looking up the recipe online for me and reading me off the ingredients). Autumn is Little Miss Independent and wanted to push the cart. Right after this picture was taken, she ran into those shelves right in front of her. Luckily she didn’t knock anything over.

Here is what I made. And here is the recipe. I got it off of kraftfoods.com. It was very tasty and super easy.

QUICK ITALIAN SPINACH PIE

1 container (16 oz.) 2% Milkfat Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
4 eggs, lightly beaten
1 jar (7 oz.) roasted red peppers, well drained, chopped
1/3 cup KRAFT Grated Parmesan Cheese
1 tsp. dried oregano leaves

PREHEAT oven to 350ºF. Mix all ingredients until well blended. POUR into greased 9-inch pie plate.
BAKE 40 min. or until center is set.

I was also craving some pasta salad, so I made some of that too. It’s not a real recipe per say, but below is what I did. The reason I like this salad so much is that it feeds a lot of people and it’s cheap and easy to make. It’s great for taking to BBQ’s or parties, b/c you can leave it outside and there’s no mayonnaise or dairy so it doesn’t have to stay refrigerated.

EASY PASTA SALAD

1 box of dry pasta (this is garden rotini)
1 large bottle of Zesty Italian Dressing
1 cucumber
1 bell pepper
1 head of broccoli

Cook the pasta. Drain it and rinse it with cool water. Add 2/3 the bottle of dressing and stir to coat all of the pasta. Cut up whatever veggies you want to have in your salad and mix them in with the pasta and dressing. Refrigerate. Right before serving, put the rest of the dressing on the pasta and stir.