Quick Meal - Southwestern Spaghetti or Rotini or Zita or a Pasta of Your Choice

One of my favorite meals that I used to have as a kid was a concoction of two different favorites.  When my Mom would have spaghetti dinner one night and have chili a couple of nights later, she would often take the leftovers from both if there were a lot and mix them together, heat them up and serve.  She didn't really have a name for this Italy meets Southwestern meal, but it was Delicious!

Mix canned chili in with your favorite pasta to make a delicious Southwestern style pasta dish.  Pictured here is Southwestern Ziti.

As an adult I have often made a variant of this delicious concoction, only much simpler.  When I am in a pinch for time or just do not feel like spending lots of time cooking, I have cooked pasta, most often spaghetti, and then taken 1 or two cans of Hormel Chili and mixed it into the pasta for a quick and tasty meal.  A spiced up variant of spaghetti that I have dubbed Mexican or Southwestern Spaghetti and it can't get much simpler to make.  I have also used various pastas such as rotini or ziti each of which gives a different twist and flavor to the meal.  So if you are in a pinch for time or just want to spice up your pasta, give it a try!

Don't Know What Things to Make with Zucchini? Try Zucchini Pie

Don't know what to do with your zucchini other than chop it up for salad?  Here is a great recipe for a quiche type dish known as zucchini pie.

Don't know what to make with your zucchini?  Try zucchini pie.

ZUCCHINI PIE

Aka “Mystery Dish” because some folks get turned off by the name.  However it tastes nothing like it sounds.  This was passed down to me by a friend of mine. I alter it however by using different cheeses and optionally adding bacon or ham.  However, any version tastes great.

Prep time: about 20 to 30 min

Cooking time: 40 to 50 min

Ingredients:

3 cups grated zucchini

1 small onion chopped (use a large one to make it a little more zesty)

1 cup all purpose flower

1 cup grated provolone cheese ( I use a combination of mozzarella and provolone, Sargento Classic)

Optionally: 4 to 6 slices of bacon chopped depending on thickness( I typically use 98% fat free turkey bacon to keep it relatively healthy)   OR  about ½ cup of diced ham cooked

3 beaten eggs (I typically use ¾ cups Egg Beaters to cut down on cholesterol)

¼ cup vegetable oil (I use olive oil)

4 tablespoons grated parmesan cheese  (a few more tablespoons will be required for topping) (I use packaged Sargento Artesian parmesan)

2 teaspoons chopped basil

1 teaspoon baking powder

1 teaspoon salt

½ teaspoon fresh ground black pepper (Use a bit more to beef up the zesty flavor)

1. If you choose to add bacon or ham, prepare the meat by grilling it while grating and chopping the other ingredients
2. Pre-heat oven to 350 degrees
3. Combine all ingredients in large bowl
4. Use 10” round glass pie plate (foil plates work too if you want to take it somewhere)
5. Coat pie plate with vegetable oil (I use lite olive oil cooking spray)
6. Bake 45 to 50 minutes (depends on oven, I bake for 40)
7. Remove from oven, immediately sprinkle grated parmesan over top of pie
8. Optionally, place pie back in oven to melt the cheese topping a bit
9. Allow to cool, 20 minutes before serving (Must be in a open area.  Placing inside a microwave or small enclosed space will cause the center of the pie not to solidify)

Also tastes great cold the next day as a snack however, warming it give the best flavor.  Can be a great breakfast or side dish.