A trip down Memory Lane... Spaghetti Salad

When I was a little girl I used to love to watch everyone cook.  I would absorb every little detail of what they were doing into my brain.  When we would go to family parties, my Grandma Kay always made the wonderful salads... potato salad, macaroni salad, & this spaghetti salad were always my favorites.  I sat and watched Grandma make this salad many times.  It always amazed me how easy it was and and it tasted soooo good. Before she added the vegetables,  I always got a little bowl to eat to "make sure it tasted okay".  Of course, it was always perfect! It's especially yummy in the summer when you can add fresh produce from your garden.  Anything you like, really... I think this salad is the perfect compliment to a yummy grilled steak...

Spaghetti Salad
recipe from Grandma Kay
adapted by From Cupboard to Cupboard

Spaghetti Noodles, cooked & drained
Italian dressing
Salad Supreme seasoning
Vegetables of choice, prepared

Cook and drain spaghetti noodles.  Let cool.  Add Italian dressing until all noodles are coated well.  Add Salad Supreme.  It takes quite a bit.  Stir up and combine really well.  Add your prepared veggies.  I like to slice olives and cucumbers(peeled). I also seed and chop tomatoes.  But zucchini works real well too :) Chill, serve and enjoy!

Happy Cooking!

Teauna

Menu Board Monday Edition #10: Baked Penne with Turkey Meatballs

Back about a year ago, I saw a recipe for Turkey Meatballs.  Although they sounded like the "right" thing to do, being healthier and all, I just couldn't get past the thought that they would be perhaps CHEWY like ground turkey can sometimes be.  So, I never did make them.  And now I'd like to kick myself in the butt because let me just tell you, if they were anything like these ones, I really would have liked them.... A LOT!  I am not much of a pasta eater... I mean, I like it, just not very often and it needs to be almost undercooked.? I can't stand soggy pasta.  I'm kinda like my dad like that!
These turkey meatballs are so moist on the inside with just the right amount of seasonings and because they are baked, they have a crunchier outside!  I felt like they were the perfect texture and if I didn't know better I wouldn't have known they were turkey!
I hope you try this recipe! It takes a bit of time, but is well worth the time spent, when you take your first bite!  This recipe makes a full 9x13 pan and could feed an army!
**Don't forget to go HERE to enter to win a Set of 6 Silicone Baking Cups by LeCreuset!**

Baked Penne with Turkey Meatballs
recipe adapted by From Cupboard to Cupboard
original recipe from Family Circle
Printable Recipe

1 lb ground turkey
2 cups finely crushed cornflakes
2 eggs, lightly beaten
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
16 oz package penne pasta
1 26-28 oz jar marinara or spaghetti sauce
2 cups shredded mozzerella cheese

Heat oven to 400 degrees.  Line a baking sheet with nonstick foil and set aside.  In a large bowl, mix turkey, cornflake crumbs, eggs, Italian seasoning, salt and pepper until the mixture is well combined.  Shape into meatballs using a cookie scoop.  I used my medium cookie scoop and I got 19 meatballs.  If you use a 1/4 cup scoop then you should get approximately 12 meatballs.  Transfer meatballs to baking sheet; bake at 400 for 12 minutes (15 minutes for the larger meatballs).  Turn and bake an additional 12 (15 for larger) minutes.  Meanwhile, cook pasta as directed on package, just a minute less. Drain.  Coat a 13x9x2 baking dish with nonstick cooking spray; add pasta.  Toss with meatballs, marinara and 1 1/2 cups cheese.  Scatter remaining cheese over dish.  Bake at 400 degrees, uncovered, for 25 minutes or until bubbly.  Let stand 10 minutes before serving. Serve with garlic bread!

Happy Cooking!

Teauna