ARTICHOKE HEART DIP
- 14 oz can artichoke hearts
- 1 Cup Mayonnaise
- 1 Cup Parmesan Cheese
- 1 4 oz can chopped green chilies
- 1 Cup shredded Mozzarella Cheese
Drain and chop artichoke hearts, mix all ingredients together. Bake at 350 degrees for 30 minutes. Serve with tortilla chips.
My hubby has been asking me for YEARS to take pictures of the meals I make. Tonight’s supper was yummy enough that I actually did! Unfortunately, I did not take a picture of the big beautiful platter of pasta. I had to take a picture of the little leftover portion. There was not much for leftovers either. Very quick to prepare, so great for a week day meal.
Creamy Angel Hair with Sausage And Spinach
14 oz. package smoked kielbasa
1/2 large chopped onion
2 tablespoons minced garlic
2 teaspoons olive oil
2 cans of chicken broth
8 oz. angel hair pasta, broken in 1/2
9 oz. package baby spinach
1/3 cup whipping cream
5 oz. of shredded Parmesan Cheese (the kind in the dairy section, not the green jar stuff!)
Slice kielbasa into 1 inch pieces. Sauté kielbasa, onion, garlic and oil in a large soup pot until vegetables are opaque. Add broth and 1/4 cup water; bring to a boil. Add pasta; cook for 3 minutes. Add Spinach; cook about 1 minute. Stir in cream and parmesan cheese.
Prep Time: 5 minutes
Cook Time: 20 minutes
I served this with Garlic Bread and Prince Edward Vegetable Medley.