Kid Friendly Pasta

The Food Network has been having new shows of the Pioneer Woman lately. She is one of my new favs. Ina still is in first place though, but I just love to watch her cook and learn about her life and family. Much more interesting than mine is anyway. On Saturday’s show she made this pasta. I wanted to make it right away since I had all the ingredients on hand. This pasta should be called Kid and Adult Friendly Pasta. You just don’t have to be a kid to enjoy this one. It has 3 of my favorite ingredients in there: cheese, bacon, and tomatoes. Can’t go wrong with that!

To make this pasta lighter, I used light mayonnaise and 1% milk. That was used to figure out the points plus value. If you really wanted to, you could use turkey bacon. I don’t really recommend that because I prefer the real bacon. This would be a great lunch time meal served with some fruit.

Oh yeah, go ahead and pin my recipes.  I don’t know if any one has noticed yet but I’ve placed a pin it button on every recipe. Happy pinning!


Servings: 8

Points Plus: 8

Calories 328, Fat 10.07g, Carbohydrate 39.68g, Fiber 2.4g, Protein 19.49g

Recipe from the Pioneer Woman

Kid Friendly Pasta


  • 12oz pasta (fun shaped)
  • 8 small slices of bacon
  • 1/2 cup mayonnaise
  • 1/2 cup milk
  • 4 tablespoons vinegar
  • 1/2 cup cherry tomatoes (halved lengthwise)
  • 1/2lb cheddar (cut into small cubes)
  • 3 green onions
  • ground black pepper
  • 24 sprigs basil leaves


Step 1
Cook the pasta according to the packet instructions. Then drain and rinse in cold water until cool. Set aside.
Step 2
Cut the bacon into 1/2-inch pieces and throw into a large skillet. Saute until slightly crisp, and then remove to a paper-towel-lined-plate.
Step 3
For the dressing, mix the mayonnaise, milk, vinegar, salt, and sugar if using in a small bowl.
Step 4
Stir together the pasta, dressing, tomatoes, bacon, Cheddar and green onions in a large mixing bowl. Taste for seasonings, adding more salt and pepper if needed.
Step 5

Stir in the basil at the end.

Taco Pasta Bake


I’m so glad that I stumbled across this recipe on pinterest. Yes, I know…. another pinterest recipe. If you haven’t gotten on this website yet, I suggest you do and take a look around. There’s all sorts of things to look at on there, and you don’t just have to be a girl to like pinterest. Pinterest can be for men as well.

There was nothing wrong with this recipe at all and I didn’t change a thing to it. However, the cream cheese I added in had scallions in it, and I didn’t know whether or not it enhanced the flavor of it at all. The next time I make this, I’m going to throw different taco toppings on top like avocado, lettuce, and tomatoes. That would make it even better. This dish almost reminded me of a taco mac and cheese. I’ll definitely be making this recipe again. :)

Taco Pasta Bake recipe from Canadian Moms Cook

Calories 310:  Fat: 10.57g, Carbs: 21.04g, Fiber: 1.1g, Protein:29.6g

Servings: 8

Points Plus: 8


1/2 – 3/4 of a bag of large noodle pasta like ziti
approx. 1lb of ground beef
1 pkg/envelope of taco seasoning
1C water
1/2 pkg of cream cheese
1 1/2C shredded cheese (I used marble)

1. boil pasta until just cooked, drain, run cold water over it
2. brown ground beef
3. mix together taco season and 1C of water, pour over cooked beef and let simmer for about 5 minutes until the liquid has reduced
4. add the 1/2 pkg of cream cheese to the beef mixture, stir until melted and combined, remove from heat
5. put pasta in your casserole dish or pot, mix in 1C of the shredded cheese
6. top pasta and cheese with beef mixture, gently mix until the pasta is coated
7. top with remaining 1/2C of shredded cheese
8. bake at 350 uncovered for approx 30 minutes

Cheesy Enchilada Casserole

I thought this casserole was way better than the Chicken Tamale Casserole I made about a week ago. I love the corn in this too and it’s very cheesy, very cheesy indeed. This casserole almost reminded me of a Mexican lasagna and the beef mixture had black beans, corn, and salsa in it. You get one really big  and filling slice for only 8 points. That’s not bad.

I ordered a new ice pop mold from amazon  and should be getting it this week sometime. I also ordered a cook book called Paletas. Be on the look out for some popsicle recipes coming soon!

Ingredients from Get off your Butt and Bake

1 1/2 lbs. lean ground beef (I used lean ground turkey)
1 large onion, chopped may also substitute onion powder
2 1/2 cups salsa
1 (15 oz) can black beans
1 1/4 cups frozen corn
2 Tbsp. taco seasoning
1/4 tsp. ground cumin
1/2 cup sour cream
6-8 (8 inch) flour tortillas
1 ( 14 oz.) can Red Enchilada Sauce
2 cups shredded cheese

Preheat oven to 400 degrees F and grease a 9×13 baking dish.

In a large skillet over medium heat, cook meat and onion until meat is browned and cooked completely through.

Stir in salsa, black beans, corn, taco seasoning, cumin, and sour cream to the meat. until evenly cooked.

Spread 1/3 of meat mixture onto the bottom of the greased 9×13 baking dish.

Sprinkle 2/3-3/4 cup shredded cheese over the top of meat mixture.

Layer with 2 tortillas. If desired, break and trim a third tortilla to fill in any gaps.

Pour 1/3 of the enchilada sauce over the tops of the tortilla layer.

Continue layering as listed above until top layer is reached. End with toping the casserole with tortillas, last 1/3 of enchilada sauce and shredded cheese. Be generous on the cheese :)

Cover with foil and bake at 400 degrees F for 25 minutes or until bubbly and cheese is melted.

Serve with any toppings you would like.

Healthy Fish and Chips

I hope everyone had a great Memorial Day weekend. I know I did. I went to the lakes with Ben’s family, read the book 50 Shades of Grey, and did a lot of shopping. I even caught my own walleye at the fish market, which is basically my idea of fishing. It was good walleye too. You can use whatever type of fish you like for this though. Walleye is a sweet fish and makes for great fish and chips.

Did you know that cereal can make a really good coating for chicken or fish? This recipe said to use corn flakes, so I opted for rice crispies instead. They turned the perfect golden brown color on one side. I also didn’t use the oil for the potatoes like the recipe said to and used it for the fish instead. You just cook the fish on both sides for a couple of minutes in the oil (make sure to measure it to and cook on medium high heat) until you can see the crust start to turn a golden brown, and then finish cooking the fish in the oven. I’ve tried just baking the fish or chicken before with the coating, and for some reason it never turns out the way I want it to. Soggy! I think this is a better way of getting that golden brown color that restaurant chefs always get on theirs. It was a great end to a Memorial Day weekend.

If you decide to make the fish baked in the oven the recipe below is 8 points including the potatoes. If you decide to make it the way I did above, it’s 8 points for one fish fillet and then whatever it is for the potatoes. I just used some store bought french fries that we had on hand and baked them in the oven. Just one fish was very filling with some french fries.

I’ve been wanting a fancier blog design, and so I’m teaching myself how to make my own wordpress themes. I do know html, css, and now even a little bit of XML coding. So, hopefully sometime in the near future I’ll have a new layout. I’m sick of using the free ones and not being able to edit them the way I want to, and I’m sure not going to pay for someone else to design my own theme when I went to school for Graphic Design.

Servings 3 (one  and 1/2 fish)

Points Plus: 8

325 calories, 5 g fat, 24 g protein, 3 g fiber, 45 g carbohydrates

Ingredients adapted from Eating Well

Canola or olive oil cooking spray
1 1/2 pounds russet potatoes, scrubbed and cut into 1/4-inch-thick wedges
4 teaspoons canola oil
1 1/2 teaspoons Cajun or Creole seasoning, divided
2 cups cornflakes (I used rice crispies)
1/4 cup all-purpose flour
1/4 teaspoon salt
2 large egg whites, beaten
1 pound cod, (see Tip) or haddock, cut into 4 portions


Position racks in upper and lower third of oven; preheat to 425°F. Coat a large baking sheet with cooking spray. Set a wire rack on another large baking sheet; coat with cooking spray.

Place potatoes in a colander. Thoroughly rinse with cold water, then pat dry completely with paper towels. Toss the potatoes, oil and 3/4 teaspoon Cajun (or Creole) seasoning in a large bowl. Spread on the baking sheet without the rack. Bake on the lower oven rack, turning every 10 minutes, until tender and golden, 30 to 35 minutes.

Meanwhile, coarsely grind cornflakes in a food processor or blender or crush in a sealable plastic bag. Transfer to a shallow dish. Place flour, the remaining 3/4 teaspoon Cajun (or Creole) seasoning and salt in another shallow dish and egg whites in a third shallow dish. Dredge fish in the flour mixture, dip it in egg white and then coat all sides with the ground cornflakes. Place on the prepared wire rack. Coat both sides of the breaded fish with cooking spray.

Bake the fish on the upper oven rack until opaque in the center and the breading is golden brown and crisp, about 20 minutes.