Beef Bean Pasta Salad

County Style Beef Bean Pasta Salad

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*1 pound lean Ground Beef, seasoned and cooked

*1/8 teaspoon Red Pepper Flakes, or to taste

*1/4 teaspoon of your favorite seasoned salt, like Deverel’s Seasoning

*1 tablespoon minced Dried Onions

*2 teaspoons minced Dried Garlic

*1 package/box (12 to 16 ounce) Bow Tie Pasta or Salad Roni or Favorite Pasta, cooked and drained according to directions to al dente

*1/4 cup Butter, melted

*1 can (16 ounce) Red Kidney Beans, drained and rinsed

*1 cup frozen peas, rinsed with hot water

*Sea Salt and Fresh Ground Pepper, to taste (Note: I like lots of pepper for this recipe)

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In skillet on medium heat, cook the ground beef, red pepper flakes, seasoned salt, minced onions and garlic until the beef is browned and no longer pink. Drain any excess fat.

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In a large bowl add: Cooked pasta, melted butter, red kidney beans, peas, seasoned cooked ground beef, salt and pepper. Serve warm.

Enjoy!

Lindy

Spinach Strawberry Almond Salad

Spinach Strawberry Almond Salad

Makes 6 Plated Salads

**Layer each Salad Plate with the following ingredients:

*1  (11) ounce bag Baby Spinach, divided onto 6 salad plates (8 and 1/2 inch plate)
*10 to 14 Strawberries, medium to large, sliced
*1/2 to 1 cup Crumbled Feta Cheese
*1 cup Whole Almonds, chopped and sugar roasted, topping

*16 ounce bottle Kraft Poppy Seed Dressing, drizzled on each salad, to taste

*

Sugar Roasted Almonds

Add a couple of Tablespoons Sugar to Sauce pan along with 1 cup chopped Almonds. Roast on medium heat for just a couple of minutes, stir and watch carefully until they are Caramelized or sugar is melted you will smell the almonds aroma. Remove sugar-coated almonds from heat and cool on wax paper or heat-resistant non-stick surface.

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Enjoy!

Lindy