• The Southern Lady Cooks

    Promote Your Page Too

  • Click Image to Follow The Southern Lady on Pinterest

  • Click image to follow The Southern Lady on Twitter

  • CONTACT ME

    My e-mail address: the [email protected]
  • MY PAST POSTS

  • Featured Author
    Featured Author
    view my recipes
    Featured Author
  • Foodbuzz
  • Very Good Recipes
    My recipes are on
    Very Good Recipes
  • Recipe Categories

ZUCCHINI PASTA CASSEROLE

Zucchini and Pasta Casserole TSLC

This Zucchini Pasta Casserole is another great way to use up all that zucchini in the garden.  We love squash and I am always looking for new ways to “fix” it.  This makes a lot but you could cut the recipe in half.  It keeps well in the refrigerator for several days and can be reheated in the microwave or oven.

4 cups chopped zucchini squash

2 cups shell pasta, (could use regular macaroni or rotini pasta)

1/2 cup chopped purple onion (could use green onions or regular onion)

3 tablespoons butter

3 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon Italian seasoning or could use oregano

1/2 teaspoon minced garlic

1 teaspoon fresh chopped basil or 1/2 teaspoon dried basil (Optional)

1/2 teaspoon fresh chopped chives, Optional

2 cups milk

2 cups fresh chopped tomatoes (could use canned tomatoes)

1 cup chopped ham, cooked (could use another meat like chicken or bacon)

1/3 cup bread crumbs (I used plain could use Italian as well)

1 cup shredded parmesan cheese, divided 2/3 cup + 1/3 cup

Cook pasta according to package directions to al dente and drain.  Set aside.  Melt butter in a large skillet.  Add squash and onion and saute’ until squash starts to get tender.  Add flour, salt, pepper, Italian seasoning, minced garlic, basil, chives and milk.  Cook till starts to thicken.  Stir in 2/3 cup of the parmesan cheese and the pasta.  Add the tomatoes and ham. Mix to combine all ingredients.  Remove from stove and pour into a 2 to 3 quart baking dish.  Sprinkle bread crumbs and the other 1/3 cup parmesan cheese on top. Bake in preheated 350 degree oven, uncovered,  30 to 35 minutes.  Makes about 8 servings. Enjoy!

DSCN2002

DSCN2003

Zucchini and Pasta Casserole -TSLC

 

If you like this recipe, you might also like my recipe for Baked Parmesan Zucchini Fries.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

 

 

 

FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly

HAM AND BEAN PASTA SALAD

Ham and Bean Pasta Salad - TSLC

This Ham and Bean Pasta Salad recipe is one of my very favorites and will quickly become one of yours, too.  This salad is great for picnics, family gatherings and just anytime you want a great salad.  It keeps well in the refrigerator and I love having it for lunch.  It is a meal by itself!

2 cups uncooked elbow macaroni, cooked and drained according to package directions (could use shells or rotini, too)

1 cup ham, cooked and chopped

1 (15.5 ounce) can kidney beans, drained and rinsed

1/2 cup carrots, scraped and chopped

1 cup frozen peas (could use fresh or canned)

1/2 cup purple onion, chopped (could use regular onion or green onions)

1/2 green pepper, chopped

1/2 cup mayonnaise (could use Miracle Whip)

3 teaspoons fresh basil, chopped (could use 1 teaspoon dried)

3 teaspoons fresh parsley, chopped (could use 1 teaspoon dried)

1/2 teaspoon minced garlic

2 tablespoons lemon juice

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 cup shredded Parmesan cheese

Cook macaroni according to package directions, drain.  In a large bowl combine macaroni, ham, kidney beans,  carrots, peas, onion and green pepper.  Mix together the mayonnaise, basil, parsley, garlic, lemon juice, black pepper and salt in a smaller bowl with a spoon.  Combine the dressing with the pasta.  Fold in the shredded cheese.  Refrigerate for several hours or overnight.  Makes 8 to 9 cups of salad.  Enjoy!

Ham and Bean Pasta Salad TSLC

If you like this recipe, you might also like my recipe for Ham Salad.

Feel free to “share” with your friends, pin or print by clicking on the Facebook, Pinterest, Twitter or E-mail buttons at the bottom of each post. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly

WEEKLY POT LUCK – CROCK POT RECIPES

My Project 151-001

This week we are bringing you some great main dish crock pot recipes from our friends around the internet.  Hot summer weather in the South always makes me bring out the crock pot to keep from using the oven and heating up my house.  I have always loved cooking in the crock pot and I own five of them.  I still have my first crock pot.  Remember those old three quart green ones? (some of the first ones were orange) The first crock pots came out around 1971.  I still have one of each!  The no turning, no stirring, no adjusting heat and being able to go off for the day makes me love this type of slow cooking.  I just put vegetables in two of them, my meat in the five quart one and return home to a meal all ready to put on the table. 

 We hope you will check out these recipes and sites.  You will be able to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. Click on the name of the recipe to check it out and Enjoy!  Be sure and check out the site as well as the recipes posted here.

BBQ BEEF BRISKET from The Country Cook

CROCK POT PULLED CHICKEN from South Your Mouth

SLOW COOKER MEATBALL SUBS from Everyday Mom’s Meals

EASY CROCK POT HAM from Recipes that Crock

SLOW COOKER COUNTRY STYLE BBQ RIBS from Real Food Girl: Unmodified

WEEKLY FOOD TIPS FOR CROCK POTS:  Don’t overfill, 3/4 full is best.  Trim fat from meats before cooking to prevent greasy soups and sauces.  Generally, the low setting takes twice as long as the high setting in crockery cooking. Most of the time, stirring is not necessary and removing the lid adds 20 to 30 minutes cooking time. 

WEEKLY QUOTE:  No spectacle on earth is more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves~Thomas Wolfe

WEEKLY FOOD FACT:  Most ears of corn have an even number of rows and most have 16 rows.

The crock pots today offer so many more cooking options than the old ones from years ago.  I probably use my crock pot more than any other appliance in my kitchen other than my mixer. I use it in summer and winter.  So, if you don’t have one or you have one and it is in the back of a closet somewhere, drag it out and cook up some delicious meals this summer. Here is a list of 26 Things You Can Do With A Crock Pot. 

Since this site is called “The Southern Lady Cooks”, I am adding a little Southern “thang” to this post.  We love having you all here from everywhere North, South and around the world. Not all my recipes are Southern but we like diversity, too.  Let’s just face it, we like to eat and we like to eat all kinds of food!  Thank you for your continued support of this site. We love all our fans. Have a great weekend and we will see you back here next week. 

379208_568050873207406_2048564066_n

 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.  

Check out previous pot luck recipes and posts here.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly

HAM, CHEESE AND SPINACH OMELET

Ham, Cheese and Spinach Omelet - TSLC

I love omelets and this is my favorite one for breakfast.  My omelets are not always the prettiest but they are good and this is an easy recipe for a great breakfast omelet.

1 tablespoon butter

2 eggs

2 tablespoons milk

Pinch of Salt and Pepper

1/4 cup fresh baby spinach, chopped

1/4 cup ham, cooked (Can use bacon or any meat you like)

1/4 cup shredded, cheddar cheese or cheese of your choice

1 tablespoon onion, chopped (Optional)

1 tablespoon green pepper, chopped (Optional)

Beat eggs, milk, salt and pepper together.  Add spinach, ham, cheese, onion and green pepper.  Mix well.  Melt butter in skillet or omelet pan. Pour in egg mixture and cook pushing cooked portions from edges to center until top has no liquid.  Fold in half, remove and serve.  Makes one omelet. Garnish with baby spinach leaves.  Serve with fresh tomato slices or any kind of chopped fresh fruit.  Enjoy!

If you like this recipe, you might also like my recipe for French Toast Casserole.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly