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Cheesy Rigatoni with a Green Salad
by Jes Mostek
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Easy Green Salad
by Jes Mostek
serves: 4
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  Standard leaf lettuce salad.
  1/2 (10 oz.) bag   green lettuce mix
  1 c.   croutons
  1 pt.   grape (or cherry) tomatoes
  1   carrot, grated
    salad dressing, any variety
  In a salad bowl, combine lettuce mix, tomaotes, croutons and grated carrot.

Top individual portions with each person's favorite salad dressing.

For Gluten-free dining, simply keep the croutons far away.
  • Apps/Snacks & Beverages
  • Dairy Free
  • Fall/Winter
  • Holiday Favorites
  • Low Calorie
  • Low Carb
  • Low Fat
  • Low Sodium
  • Peanut/Nut Free
  • Quick & Easy
  • Salads
  • Side Dishes
  • Smart Budget Foods
  • Spring/Summer
  • Vegetables
  • Vegetarian/Vegan
  • Wheat Gluten Free
by Linda Robinson
serves: 8
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  Italian rigatonni with cheese topping.
  1 box   Rigatonni noodles
  2 cans   14 oz. diced or whole tomatoes
  3 cans   tomato sauce
  1 pound   hamburger
  1 small   onion
  1 pound   velveeta cheese
  4 Tblsp   italian seasoning
  2 Tblsp   oregano
  3 cloves   garlic
  In large electric skillet, brown hamburger. Add tomatoes and tomato sauce along with chopped onion and minced garlic. Stir well, add italian seasoning and oregano (add more or less according to your taste). Simmer for 15-20 minutes with cover on, stirring frequently. Bring 4 quarts water to a boil, add rigatonni noodles and cook for 8 minutes. Drain rigatonni and rinse with cold water. Add drained noodles to tomato sauce. Let simmer for 10 minutes. Slice velveeta cheese and lay slices on top of mixture. Put cover on and let cheese melt. Serve immediately.

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