#3851 - Zesty Salami Sticks

(by Shirley McNevich)

1/2lb. deli salami slices (sliced thin)
won ton wrappers
zesty Italian salad dressing

Place one slice of salami on to one won ton wrapper. Start at one end and roll it up like a cigar. Place it (seam side down) on to a greased cookie sheet. Repeat with all salami and won ton wrappers. Pour a little Italian salad dressing into a bowl. Use a pastry brush to lightly brush the tops of the wrappers with the dressing. Bake at 400 degrees 10-12 minutes or until lightly browned.

#3654 - Multi Colored Pasta Salad

(by Shirley McNevich)

1 - 16oz. box multi-colored rotini pasta
1 zucchini (washed and sliced, peeled before slicing if you wish)
1/4 cup sliced black olives
1/2 lb. cooked ham (cut into bite sized pieces)
6oz. pepperoni slices (quartered)
1/2 of a red bell pepper (chopped)
1 cup chopped celery
1/4 cup sliced green onions
1 tsp. oregano
salt and pepper (to your taste)
1 cup Italian salad dressing (more if necessary)
fresh grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 small container cherry tomatoes (quartered)

Cook and drain pasta in salted water but DO NOT RINSE. In a large bowl add sliced zucchini, sliced black olives, ham pieces, pepperoni pieces, chopped red bell peppers, chopped celery, sliced green onions, oregano, salad dressing and drained pasta--toss well. Taste--adjust seasonings and add salt/pepper as necessary. Cover and refrigerate overnight. The next day, add cherry tomato pieces and shredded mozzarella cheese--stir well. Sprinkle fresh grated Parmesan cheese over the top before serving. If salad is too dry, add a little more Italian salad dressing.

#3595 - Quick and Easy Chicken

(by Shirley McNevich)

1 bottle of your favorite Italian salad dressing
4 boneless/skinless chicken breasts
1-2 cups 4C Italian breadcrumbs
grated Parmesan cheese
garlic salt
salt
pepper
cheese slices (optional)

Poke the chicken breasts a few times with a fork (both sides). Salt and pepper each side of each chicken breast. Place chicken breasts in a Ziploc bag. Pour enough Italian dressing into the bag to cover the chicken breasts, then squeeze out any air and zip the bag closed. Place the bag in the refrigerator for 3 or more hours. In a bowl add the breadcrumbs. Add some Parmesan cheese and garlic salt (your choice of amount) to the breadcrumbs--stir to mix. Grease a glass baking dish. Remove one chicken breast from the bag at a time and generously dip it into the breadcrumb mixture (both sides) until well coated. Place the coated chicken breast in the greased baking dish. Repeat with all chicken breasts. Bake uncovered at 350 degrees 35-45 minutes or until fully cooked. Optional--when chicken is done add a slice of cheese to the top of each chicken piece, return to oven and bake just until cheese is melted.

#3461 - BLT Salad

(by Shirley McNevich)

1/2 lb. bacon
romaine lettuce
Italian style croutons
1 small container cherry tomatoes
shredded cheese (your choice of type)
balsamic vinegar salad dressing OR Italian salad dressing

Fry the bacon, then place it on paper towels to soak up extra grease. Wash the romaine lettuce, then tear it into pieces and place it in a large salad bowl. Crumble the bacon and spread the bacon pieces over the lettuce. Slice the cherry tomatoes in half and spread them over the top of the bacon. Sprinkle the shredded cheese over the top. Spread Italian croutons over the top. Drizzle the salad dressing over the top and toss until mixed. Serve immediately.

#3445 - Tortellini Salad

(by Shirley McNevich)

1 - 9oz. package cheese tortellini
10oz. fresh baby spinach
1/3 cup fresh grated Parmesan cheese (more if you wish)
2 cups cherry tomatoes
1 small can sliced black olives (drained)
1 - 8oz. bottle robust Italian dressing
1 bag Italian style croutons
fresh ground black pepper (optional)

Prepare cheese tortellini according to package directions--drain but DO NOT rinse. Wash the baby spinach with cold water, then drain the spinach. Slice each cherry tomato in half. In a large bowl add drained cheese tortellini, drained baby spinach, drained olives, sliced cherry tomatoes, Parmesan cheese and HALF of the Italian dressing--toss to coat. Add more dressing to suit your taste, then toss again. Top with Italian style croutons and fresh ground black pepper.

#3237 - Fresh Dill Pasta Salad

(by Shirley McNevich)

1 - 8oz. box small pasta shells (cooked and drained according to box direction but DO NOT RINSE)
1 small container cherry tomatoes
2 cups chopped fresh spinach
1 orange bell pepper (chopped)
1/4 cup chopped red onions
3 TBSP chopped fresh dill
1 - 8oz. bag any flavor shredded cheese
1 bottle Italian salad dressing (chilled)--regular OR reduced calorie

In a large bowl add drained pasta, chopped spinach, chopped orange bell peppers, chopped red onions and chopped fresh dill--toss to mix. Add about half of the bottle of salad dressing--toss to coat. Cover and refrigerate until cold. When ready to serve, halve the cherry tomatoes. Add cherry tomato halves and half of the shredded cheese to the pasta mixture--toss to coat. Add more Italian dressing and more shredded cheese if needed.

#3177 - Italian Pepperoni Salad

(by Shirley McNevich)

2 cups raw spiral pasta
1 tsp. salt
1 chopped onion
1/2 to 1 cucumber (washed, peeled and chopped)
1 cup cherry tomatoes
1 cup chopped pepperoni pieces
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
1 cup fat free Italian dressing (your salad will be too greasy if you use both pepperoni and regular Italian dressing)
optional: shredded mozzarella cheese (your choice of amount)

In a pot add spiral pasta and salt--cover with water, bring to a boil and cook to your desired tenderness. Drain the pasta but do NOT rinse. Let the drained pasta cool to room temperature. In a glass serving bowl add Italian dressing, Italian seasoning and garlic powder--stir to mix. Add drained pasta--stir to coat. Add chopped onions, chopped cucumbers and chopped pepperoni pieces--toss to mix. Refrigerate until cold. When ready to serve, cut each cherry tomato into four pieces--add to the pasta salad and stir to mix. Optional: add shredded mozzarella cheese when you add the cherry tomato pieces.

#2427 - Linguine Salad

(by Shirley McNevich)

1lb. linguine pasta (cooked, drained and cooled according to box directions but NOT rinsed)
1 onion (chopped)
1 tomato (chopped)
1 green bell pepper (chopped)
1 cucumber (peeled, halved and sliced)
1 - 12oz. bottle Italian dressing
1/2 of a jar of McCormick Salad Supreme seasoning
1/2 lb. grated sharp cheddar cheese

In a large bowl add chopped onions, sliced cucumbers, chopped green bell peppers, Italian dressing, Salad Supreme seasoning, and grated cheese--stir until mixed. Add cooled pasta--stir carefully until coated. Refrigerate until cold. When ready to serve, add chopped tomatoes--toss until mixed.

#2343 - Angel Hair Pasta Salad

(by Shirley McNevich)

1lb. angel hair pasta
1 - 2.62oz. bottle McCormick's Salad Supreme Seasoning (for pasta salads--found in the spice aisle)
1 - 16oz. bottle good quality Italian salad dressing

Break the dry pasta in half, then cook and drain pasta according to box directions (but do NOT rinse). In a bowl add salad dressing and 4 TBSP supreme salad seasoning--mix well. Pour salad dressing mixture over the drained pasta--toss to coat. Taste--add more supreme seasoning if desired. Refrigerate until cold. Serve with grated Parmesan cheese.

#2089 - Sausage and Linguine Pasta Salad

(by Shirley McNevich)

1lb. sausage (cut into coin shaped pieces)
1 or 2 green bell peppers (diced)
1 or 2 red bell peppers (diced)
3oz. black olives (drained and cut into small pieces)
1 - 8oz. frozen peas (thawed and drained)
olive oil
2 cups uncooked linguine pasta
1 cup Italian dressing
garlic powder
oregano

Cook and drain pasta according to box directions--do not rinse. In a skillet over medium heat add a little olive oil, sausage pieces, diced peppers--cook/stir until sausage is browned and peppers are tender. Remove from heat--cool to room temperature. Add olives and peas--stir. In a bowl add drained pasta, sausage mixture, Italian dressing, a pinch of garlic powder and a pinch of oregano--toss to coat and mix. Refrigerate until cold.

#2088 - Grilled Chicken Pasta Salad

(by Shirley McNevich)

2 cups bowtie pasta (cooked and drained according to box directions--do not rinse)
2 cups fresh broccoli pieces
2 - 3oz. chicken breasts
salt
pepper
1 cup cherry tomatoes (halved)
1/2 cup Italian dressing
1/2 cup shredded cheese (your choice of flavor)
1/4 cup sliced olives
1/4 cup grated Parmesan cheese

Salt and pepper both sides of chicken breasts--grill them until no longer pink inside. Cut chicken breasts into bite sized pieces. When cooking pasta, add broccoli pieces to boiling pasta during last 2 minutes of cooking--drain but do not rinse. In a bowl add chicken pieces, shredded cheese, Italian dressing and olives--toss to coat. Add pasta, broccoli and Parmesan cheese--toss until mixed. Refrigerate until cold. Just before serving, add halved tomatoes--toss until mixed.

#1586 - Honey Chicken Marinade

(by Aunt Eileen [Knouse] Carter)

1/4 cup honey
1 small bottle Italian salad dressing
1 envelope Italian seasoning
1 - 12oz. can Coca-Cola
1/4 cup ketchup
1/4 cup Domino's dark brown sugar
salt
pepper
boneless/skinless chicken breasts

In a bowl add honey, salad dressing and Italian seasoning--stir. Add ketchup and brown sugar--stir. Slowly add soda--when it stops fizzing, stir. Poke chicken breasts using a fork (both sides)--sprinkle chicken breasts with salt and pepper to your taste (both sides). Place chicken breasts into a Ziploc bag--slowly pour the marinade mixture into the bag. Squeeze out any air before closing. Refrigerate for a few hours or overnight before baking or grilling.

#1425 - Spinach Pasta Salad

(by Shirley McNevich)

3 cups bowtie pasta (cooked and drained according to box directions)
2 cups fresh baby spinach (washed and drained)
1 cup shredded sharp cheese
1 cup cherry tomatoes (each sliced in half)
3/4 cup drained chick peas
1/2 cup Italian dressing
1/4 to 1/2 cup drained sliced olives

In a bowl add drained pasta, spinach, chick peas, and sliced olives--toss until mixed. Add sliced cherry tomatoes, Italian dressing, and shredded cheese--toss. If too dry add a little more Italian dressing.

#1155 - Cauliflower Salad

(by Pat Klase - friend)

1 large head cauliflower (washed and cut into bite sized pieces)
1 cup chopped onion
1 cup chopped celery
1/2 cup sour cream
1/2 cup Italian salad dressing
1 tsp. dill seed (optional)
salt and pepper to taste

In a bowl add chopped onion, chopped celery, sour cream, Italian dressing, salt, pepper and dill seed--stir until mixed. Put the cauliflower pieces into a serving bowl--pour the dressing mixture on top of the cauliflower pieces--stir. Refrigerate until cold. Stir again before serving.

#1106 - Chicken & Broccoli Bowties

(by Shirley McNevich)

3 cups raw bowtie pasta noodles (cooked according to package directions)
4 cups chopped broccoli (fresh or frozen)
3 large boneless/skinless chicken breasts
1 bottle Italian salad dressing
1 or 2 minced garlic cloves
2 cups of your favorite pasta sauce
1/4 to 1/2 tsp. pepper
4oz. Philadelphia cream cheese (room temperature and cubed)
1/2 cup fresh grated Parmesan cheese

Poke chicken breasts all over on both sides using a fork. Place chicken breasts in a large Ziploc bag--pour the Italian dressing into the bag, then seal and work it around with your hands to coat all chicken. Open the bag a little bit, squeeze out the air, and reseal. Place in refrigerator for a few hours to marinate. When ready to cook, cook pasta according to box directions. Cook pasta until almost done, then add broccoli to the pasta water--continue cooking and stirring until pasta is done. Drain pasta and broccoli, then return it to your saucepan. Remove chicken from refrigerator--cut chicken into bite sized pieces (DO NOT discard Italian dressing). Place chicken pieces, minced garlic, and pepper in a skillet with some of the leftover Italian dressing--cook and stir until chicken is cooked through and browned. Add the cream cheese and pasta sauce to the chicken--cook and stir until cream cheese is melted. Remove from heat and pour pasta mixture into the saucepan with the bowtie pasta/broccoli mixture. Return to heat--add Parmesan cheese to the mixture--cook and stir until all ingredients are hot.

#951 - Italian Grilled Tuna Steaks

(by Shirley McNevich)

fresh cut tuna steak fillets
1 bottle of your favorite Italian salad dressing (one bottle will do about four steaks)

Carefully place two tuna steak fillets in Ziploc bag (if you're making more than two, use more bags). Pour enough Italian dressing in each bag to cover them--CAREFULLY squeeze air out of bag but try not to touch the tuna steak (they can flake easily). Place bags in refrigerator at least one hour before grilling. When ready to grill, spray the grill surface with Pam before firing up the grill. Carefully use a spatula to place tuna steak fillets on the grill over low heat. Salt and pepper them if you wish. Be careful when turning them to prevent flaking (a spatula is probably the best way to turn them). Use the remaining Italian dressing in the bottom of the Ziploc bags to brush on the steaks occasionally. Cook to desired doneness.

#893 - Italian Chicken Chowder

(by Shirley McNevich)

1/4 cup Italian dressing
1/2 lb. boneless/skinless chicken breast (cut into bite sized pieces)
1 - 14.5oz. can stewed tomatoes (or use homemade)
1 cup chicken broth
1 medium chopped onion (optional)
1 medium zucchini (cut into bite sized pieces--do not peel before cutting)
1/2 cup uncooked pasta (your choice of shape)
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried basil leaves
1/2 cup Sargento's shredded mozzarella cheese
saltine crackers

In a saucepan over medium heat add Italian dressing, chopped onion and chicken pieces--stir and cook until chicken pieces are tender. Add stewed tomatoes, chicken broth, zucchini pieces, uncooked pasta, salt, pepper and basil--stir and bring to a boil. Once boiling, reduce to simmer and keep cooking until pasta is done to your taste. Ladle soup into bowls and sprinkle the top of the soups with shredded mozzarella cheese. Serve with crackers.

#863 - Italian Chicken Nuggets

(by Shirley McNevich)

3 boneless, skinless chicken breasts (cut into 1" square pieces)
1/2 cup Italian salad dressing
1/2 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
salt and pepper to your taste
3/4 tsp. dried basil

Salt and pepper both sides of chicken breasts (to your taste). Cut the chicken into 1" cubes and place them in a bowl--pour the Italian dressing over the top and stir gently until coated--set aside. Let the chicken marinate in the Italian dressing for 30 minutes. In a separate bowl add bread crumbs, Parmesan cheese, and basil--stir. Drop a few of the coated chicken pieces into the bread crumb mixture at a time--toss to coat. Place coated pieces in a baking dish (sprayed with Pam)--do not stack them--must be a single layer. Continue with all chicken pieces. Sprinkle any leftover bread crumb mixture over the top of the chicken pieces. Bake at 375 degrees for 30-35 minutes or until chicken is done.

#856 - Macaroni and Cheese Tuna Casserole

(by Shirley McNevich)

1 - 16oz. bag mixed frozen vegetables (broccoli, carrots and cauliflower)
1 - 14oz. box Kraft deluxe macaroni and cheese dinner
3/4 cup milk
1/4 cup Italian dressing
1 - 12oz. can white albacore tuna (drained)
1 cup shredded sharp cheddar cheese

Place a colander in your sink--dump the frozen vegetables from the bag into the colander--leave them there. Cook the macaroni dinner according to the package directions but don't add the cheese sauce. Pour the entire pot of cooked macaroni and its water over the top of the vegetables in the colander. Once drained, place the vegetables and macaroni back in the pot you cooked the macaroni in. Add the cheese sauce, milk, Italian dressing--mix well. Drain the tuna and flake it into the mixture, and add 1/2 cup of the shredded cheddar cheese--mix well. Spray a 2qt. casserole with Pam. Pour the entire macaroni/vegetable/cheese mixture into the casserole. Cover the casserole with foil. Bake at 375 degrees for 35 minutes. Remove from oven, uncover, sprinkle remaining 1/2 cup shredded cheddar cheese on top and return uncovered until cheese is melted.

#665 - Italian Broccoli Salad

(by Shirley McNevich)

1 large bunch fresh broccoli
1 bottle of your favorite Italian dressing

Wash broccoli and cut into small pieces. Place pieces in a bowl, then pour whole bottle of Italian dressing over the broccoli. Mix well. Cover and refrigerate overnight. Drain off excess liquid before serving.