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Category: Pasta

Couscous Charred Corn Salad With Avocados, Tomatoes And Mozzarella

Couscous Charred Corn Salad With Avocados, Tomatoes And Mozzarella

Get ready for your new favorite couscous dish! Look no further, you are going to absolutely love this! If you have never had couscous, you are truly missing out. It's a delicious tiny little pasta that gets forgotten about and we need to bring it…

BBQ Chicken Mac & Cheese With Roasted Broccoli & Cauliflower

BBQ Chicken Mac & Cheese With Roasted Broccoli & Cauliflower

It is time for us to start clearing out the freezer in time for us to go camping. So here is an easy freezer grab meal for those that like quick meals or for those that need to clear out their freezers just like me.All…

Summer Orzo Salad

Summer Orzo Salad

Summer Orzo Salad

This recipe was created over 10 years ago from my love of the Stop & Shop Greek pasta salad. When my mom would go to the store she would sometimes come home with that pasta salad and we always loved it.
A few years later i wanted to try and create it on my own rather than having to buy it. I got it mastered down and since my weight loss journey I've been try to master it lightened and i finally got it down.
Usually it is made with penne but I've made it with orzo and prefer the orzo. Not only do you get everything from one bite, it's also easier for scooping out for meal prep and or portion control.
Serve this with some grilled chicken or steak and you will have an amazing dish for everyone to enjoy!
Prep Time15 mins
Cook Time15 mins
Course: Appetizer, BBQ, Dinner, lunch, Main Course, Side Dish
Cuisine: American, greek
Keyword: appetizer, bbq, easy recipe, Pasta, salad, side dish, summer

Equipment

  • Pot for pasta
  • Strainer
  • Knife
  • Large mixing bowl

Ingredients

  • 1 16 oz. Box of Orzo
  • 2 tsp Knorr Chicken Bouillon Flavoring for cooking pasta
  • 1 English cucumber Sliced, halved or quartered
  • 2 Tomatoes Diced
  • 1 Red onion Diced
  • 1 Red bell pepper Diced
  • 1 Yellow or Orange bell pepper Diced
  • 2 tsp Dak's Super Greek or Italian seasoning
  • 1 8 oz. Fat free feta Crumbled
  • 1/3 Cup Scallions or Chives Chopped
  • 1/4 Cup Parsley Chopped
  • 10 TBSP Ken's Lite Greek Vinaigrette
  • 1/2 Cup Non fat greek yogurt
  • Salt & Pepper to taste

Instructions

  • First get the water going for the orzo. Place the knorr seasoning in and once boiling add the orzo. Follow package for cooking and place into a strainer to cool
  • While orzo is cooling. Time to prep and chop your vegetable. Place all into a large bowl when done.
  • Once orzo has cooled off, pour into the bowl with all of the vegetables. Add Dak's Greek or Italian seasoning
  • Mix lightly until everything is coated with seasoning and mixed well. Now time to make the dressing
  • In a small bowl put the greek vinaigrette and the non fat greek yogurt. Mix until combined and creamy. Add to pasta and mix lightly until all coated.
  • Toss in the scallions/chives and the parsley. Season to taste with salt and pepper
  • Serve right away room temperature or place into refrigerator until ready to serve.

Notes

12 Servings
Serving Size: 1 Packed cup
5 WW ( All Plans )
6 Bites on Better Balance iTrackBites
221 Calories
ย 
Cajun Shrimp Over Creamy Fusilli Pasta With Spinach & Roasted Tomatoes

Cajun Shrimp Over Creamy Fusilli Pasta With Spinach & Roasted Tomatoes

This dish is packed full of flavors! It is rich , decadent but lightened up to perfection! My creamy Cajun pasta dish is the best! It is creamy and everyone will enjoy it! Not a big fan of spicy food? Thatโ€™s ok, you can omit…

Tuna Macaroni Salad

Tuna Macaroni Salad

Growing up my sister and I loved eating this salad my mom @dorna.c makes and still do. We have SO many childhood memories linked to this Tuna macaroni salad. The one main memory is going to the beach or lake. Not only is it delicious,…

Cheesy Ricotta & Roasted Cauliflower Dip With Roasted Grape Tomatoes

Cheesy Ricotta & Roasted Cauliflower Dip With Roasted Grape Tomatoes

Looking for an amazing healthy dip that seems like it shouldnโ€™t be healthy? Here you are!

Talk about easy too! This came together in no time and can feed a crowd. This dip is rich , velvety smooth and full of goodness!

RECIPE SERVES 8
1/2 Cup portions
Stats are for dip only
3 Bites on balance
111 Calories
2 WW ๐Ÿ”ต๐ŸŸฃ๐ŸŸข

INGREDIENTS:
โ€ข 1 Large cauliflower
โ€ข Salt & Pepper
โ€ข Dakโ€™s Italian Blast
โ€ข 1 tsp dried basil
โ€ข 1 tsp dried oregano
โ€ข 1 Cup part skim ricotta ( I use Polly-O )
โ€ข 2 tsp Aldi garlic paste
โ€ข 1T Grated Parmesan
โ€ข 1/4 Cup fat free half & half or unsweetened almond milk
โ€ข Juice of half a lemon ๐Ÿ‹
โ€ข 3/4 Cup FF Kraft mozzarella
โ€ข 2 Pints grape tomatoes
โ€ข salt & pepper
โ€ข Avocado oil
โ€ข 1T La Panza Chefโ€™s Blend

STEPS:
โ€ข Roast cauliflower & grape tomatoes and season with salt, pepper, Dakโ€™s Italian blast and a light spray of avocado oil. Roast at 400 for about 25 minutes ( set aside )
โ€ข In a blender ( I use my Vitamix ) add the roasted cauliflower, dried basil, oregano , ricotta, garlic paste, Parmesan , half & half and lemon juice. Blend until smooth
โ€ข Season with salt & pepper to taste. Pour into a lightly greased casserole. Top with mozzarella cheese. Spray a little with cooking spray to help melting process along. Bake at 350 for about 30-40 minutes or until golden brown and bubbly.
โ€ข Top with the roasted grape tomatoes & juices from them , garnish with La Panza , flaky salt & enjoy with either some crostini or your choice of dipper.
โ€ข This would also be amazing to use in a wrap, sandwich or on top of some chicken as well!

๐Ÿ’• ๐“’๐“ฑ๐“ฎ๐“ฏ ๐“๐“ต๐“ต๐“ฒ๐“ฎ

โ€ผ๏ธ๐‚๐Ž๐ƒ๐„:๐‚๐‡๐„๐…๐€๐‹๐‹๐ˆ๐„๐Ÿ๐ŸŽ saves you 10% off at daksspices.comโ€ผ๏ธ

โ—๏ธLink in my Instagram bio ( chefallieskitchen ) to grab some amazing olive oil at La Panza ๐Ÿซ’ โ—๏ธ