"Dreamfields Recipe Roundup" Winners

Winners have been chosen from hundreds of Dreamfields lovers who participated in the "Dreamfields Recipe Roundup," and the results are below. Congratulations to the winners! If you participated, we appreciate your submission. Try the winning recipes for yourself to see how great they taste and send us some of your favorites, too.

Citrus Pasta Salad
Sesame Pasta Chicken Salad
Pasta Caprese
Gianna's Pasta with Arugula
Sherri's Summer Seafood Salad
Lemon-Garlic Chicken Linguine
Supercaliskettilicious
Pasticiutta Pasta Shoota

Other Recipes We Enjoyed

Spaghetti Pie
Pizza Lasagna Pasta
Southwest Chili Mac
The Best Macaroni and Cheese

Citrus Pasta Salad

By Kristal K.

Ingredients:

2 cups uncooked Dreamfield Rotini Pasta 1/2 cup cherry tomatoes sliced in half 2-3 scallions chopped 1 orange bell pepper sliced in strips 1-2 celery stalks chopped 1/4 cup sliced black olives 1/4 cup feta cheese Dressing: Juice from 2 fresh lemons 4 Tbls light olive oil 2 Tbls vinegar 1 tsp dry dill weed 1 tsp dry oregano 1 tsp dry basil 2 cloves garlic, minced

Directions:
Mix dressing ingredients and set aside. Cook pasta according to directions. Run under cold water to cool. While pasta cooks, chop vegetables. Mix all vegetables together and toss with pasta, then dressing. Add feta cheese and mix well. Goes great with grilled chicken!

All indredients can be adjusted according to taste and how much dressing you like on your pasta salad!

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Sesame Pasta Chicken Salad

By John P.

Ingredients:

1/4 cup sesame seeds (can use white or black or a combination, up to you) 1 box Dreamfields Rotini pasta 1/2 cup vegetable oil 1/3 cup light soy sauce 1/3 cup rice vinegar 1 teaspoon sesame oil 3 tablespoons white sugar or splenda 1/2 teaspoon ground ginger 1/4 teaspoon fresh ground black pepper 3 cups shredded, cooked chicken breast meat 1/3 cup chopped fresh cilantro 1/3 cup chopped green onion

Directions:
Heat a non-stick skillet over medium-high heat. Add sesame seeds, and cook; stirring frequently until lightly toasted. Remove from heat and set aside to cool. Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente. Drain pasta and rinse under cold water until cool. Allow pasta to drain and then transfer to a large bowl. Whisk vegetable oil, soy sauce, rice vinegar, sesame oil, sugar/splenda, toasted sesame seeds, ginger, and pepper in a small bowl until well blended. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

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Pasta Caprese

By Barbara L.

Ingredients:

1 box Dreamfields Penne 1 cup grape tomatoes 1lb. fresh Mozzarella cheese, cubed 1/2 cup small pitted black olives 6-8 lg. fresh Basil leaves, sliced thin 1/2 cup extra-virgin olive oil 1/4 cup cider vinegar 1 lg clove fresh garlic, pressed 1/2 tsp. salt 1/4 tsp fresh ground black pepper

Directions:
Cook pasta according to the box. Drain, rinse in cold water and drain again, and place in a large bowl. Add tomatoes, mozzarella cheese, black olives and shredded basil. Mix together oil, vinegar, garlic, salt and pepper. Pour over and toss. Refrigerate at least a half an hour to blend flavors. Toss again and serve.

"This is one of my son's favorites. It can be a side or a nice light supper."

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Gianna's Pasta with Arugula

By Gianna K.

Ingredients:

1 package Dreamfields Penne Rigate 6 Roma tomatoes, diced 1 1/2 cups of fresh arugula Half a white onion, diced Salt and pepper to taste 6 basil leaves, sliced thinly 2 melrose or cubanella peppers, seeded and sliced    thinly (A banana pepper or anaheim pepper can be    substituted for the melrose or cubanella peppers) 1/3 cup extra virgin olive oil

Directions:
In a large pot of boiling water, cook penne until al dente, or as desired. Drain pasta and put into a large glass or ceramic serving dish. Mix together all ingredients with pasta and serve. Can be served as a main dish or side dish. Serves 6.

Nutritionals per serving - 6 servings:
CALORIES: 328
PROTEIN: 9 g
DIGESTIBLE CARBOHYDRATES: 15 g
FAT: 13 g
SATURATED FAT: 2 g
CHOLESTEROL: 0 mg
SODIUM: 21 mg
DIETARY FIBER: 6 g

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Sherri's Summer Seafood Salad

By Sherri F.

Ingredients:

3 cups (dry) Dreamfields Rotini * 1 cup medium shrimp (tender cooked) ** 1/3 cup cooked scallops 1/2 cup cooked peas (optional) 1/4 cup finely diced celery 1/4 cup finely chopped red onion (optional) 1/2 cup sliced black olives 1/4 cup (more or less) Hellman's Lite Mayonnaise 1 Tbs. apple cider vinegar Fresh lemon juice squeezed (1/2 or whole) 1 Tbs. dried parsley Paprika

Directions:
1. Cook Rotini according to package directions. Rinse in cold water and drain well.
2. Put together remaining ingredients in a large bowl.
3. Toss chilled pasta gently with all ingredients.
4. Place in a pretty serving casserole dish and top with sprinkled paprika.
5. Refrigerate before serving.

* For tender shrimp, add raw shrimp to boiling water (shrimp seasoning optional) with a watchful eye, when shrimp turn pink/red and come to top, boil 1 minute or so longer. Immediately remove and blanch. Chill.
** Scallops may be tossed in a frying pan of 2 Tbs. olive oil and tossed till they turn slightly golden.

Nutritionals per serving - 6 servings:
CALORIES: 231
PROTEIN: 16 g
CARBOHYDRATES: 11 g
FAT: 6 g
SATURATED FAT: 1 g
CHOLESTEROL: 67 mg
SODIUM: 275 mg
DIETARY FIBER: 4 g

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Lemon-Garlic Chicken Linguine

By Christine C.

Ingredients:

1/4 c. unsalted butter 2 - 3 Tbs olive oil 1/2 c. fresh lemon juice Zest of 1 lemon 1 Tsp. salt 1 Tsp. fresh or crushed dry marjoram Fresh ground black pepper to taste 8 cloves fresh garlic finely chopped (or to taste) 1 c. chopped scallions 1 lb. boneless, skinless chicken breast (approx.) 1 c. white wine (your favorite) 1 lb. Dreamfields Linguine 1/2 pasta water (water used to cook the pasta) Garnish with freshly grated Romano cheese if desired

Directions:
In a large frying pan with lid, brown chicken on all sides in the butter and olive oil. In a bowl, mix together lemon juice, lemon zest (set aside about 1 tsp. for garnish if desired), salt, pepper, marjoram, garlic, and scallions (set aside about 2 Tbs. of scallions for garnish if desired). Pour over browned chicken, cover and simmer on top of range for 20 - 30 minutes or until fork-tender. While the chicken is simmering, prepare linguine according to package directions. Remove chicken and cut into bite-sized pieces. Add wine to the pan, heat and stir being sure to get all the brown pieces left on the bottom of the pan. Once the wine has cooked for about 2 minutes, add the boiling pasta water and let it reduce. Add the chicken back into the sauces. Drain the pasta, plate to a serving dish. Pour hot chicken sauce over the pasta. Garnish with cheese, lemon zest and chopped scallions if desired. Serves 4.

Nutritionals per serving - 6 servings:
CALORIES: 430
PROTEIN: 27 g
DIGESTIBLE CARBOHYDRATES: 18 g
FAT: 14 g
SATURATED FAT: 6 g
CHOLESTEROL: 64 mg
SODIUM: 707 mg
DIETARY FIBER: 6 g

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Supercaliskettilicious

By Valerie M.

Ingredients:

1 box Dreamfields Spaghetti 1 jar artichoke heart quarters 2 chopped sun dried tomatoes 2 tablespoons olive oil 1 small onion 1 clove minced garlic Parmesan cheese (Optional) chili flakes (Optional) chiffonade of basil

Directions:
Sauté sliced onion, minced garlic, sun dried tomatoes, and 1 jar (12 oz) artichoke hearts in 2T olive oil (or 1T oil and 1T butter) and optional chili flakes. Add cooked spaghetti with sautéed ingredients and toss to coat in large pan. Plate and grate parmesan over the top! Garnish with chiffonade of basil, if desired.

Nutritionals per serving - 6 servings:
CALORIES: 262
PROTEIN: 9 g
CARBOHYDRATES: 15 g
FAT: 6 g
SATURATED FAT: 1 g
CHOLESTEROL: 0 mg
SODIUM: 170 mg
DIETARY FIBER: 7 g

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Pasticiutta Pasta Shoota

By Marilyn R.

Ingredients:

1 package Dreamfields Lasagna Noodles 2 medium onions, diced 3 cloves garlic, minced 1 medium bunch celery with lots of green leaves, chopped 1 bunch parsley, chopped 2 large (2 1/2 medium) size tomatoes, chopped 2 8 oz. cans tomato sauce 2 Tbsp. hot sauce 1 Tbsp. Italian seasoning 2-3 lbs. beef, venison, moose or any combination of the above, cut in stew size chunks Seasoned flour Olive oil 1 cup parmesan cheese

Directions:
Coat meat with flour and brown in olive oil. Remove to paper towel lined platter. Cook onions and chopped parsley in drippings about 5 minutes, stirring often to avoid sticking to bottom. Add celery and all green leaves to onions and parsley mixture, continue cooking for 5 minutes, stirring often. Add tomatoes, tomato sauce, garlic, hot sauce and Italian seasoning, salt and pepper to taste. Bring to boil, then reduce heat and simmer 4 hours, stirring occasionally. (This may also be done in a crock-pot) Add 1/2 of the parmesan cheese and mix. Cook 1 package of Dreamfields lasagna noodles according to directions. Drain and rinse. Layer the noodles and meat sauce, finishing with sauce, in a lasagna pan that is 14 1/2" x 11 3/4" x 2 1/2" high. Sprinkle with remaining Parmesan cheese and bake in 350 degree oven for about 1/2 hour until heated through.

Nutritionals per serving - 12 servings:
CALORIES: 286
PROTEIN: 26 g
CARBOHYDRATES: 12 g
FAT: 7 g
SATURATED FAT: 4 g
CHOLESTEROL: 57 mg
SODIUM: 592 mg
DIETARY FIBER: 4 g

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Spaghetti Pie

By Leanne G.

Ingredients:

4 ounces Dreamfields® spaghetti 1 cup prepared spaghetti sauce 1 cup ricotta cheese or cottage cheese 1 tablespoon butter 1 egg 2 tablespoons Parmesan cheese 1 cup shredded mozzarella cheese 2 ounces pepperoni

Directions:

Preheat the oven to 350 degrees. Butter an 8 or 9-inch pie pan.

1. Prepare pasta according to package directions.
2. Combine hot spaghetti with butter and mix until melted.
3. In a small bowl, combine the egg and Parmesan cheese. Add to the spaghetti mixture.
4. Grease a deep pie plate with non-stick cooking spray. Pour the spaghetti mixture into the pie plate and pat with a fork to create a “crust”.
5. Spread the ricotta cheese over the spaghetti. Next, spread the pasta sauce, sprinkle with Mozzarella cheese and top with pepperoni.
6. Bake uncovered for 20 minutes at 350-degrees. Let stand for 10 minutes before serving.

Serves 4.

Nutritionals per serving - 4 servings:
CALORIES: 406
PROTEIN: 25 g
DIGESTIBLE CARBOHYDRATES: 20 g
FAT: 18 g
SATURATED FAT: 9 g
CHOLESTEROL: 104 mg
SODIUM: 1,018 mg
DIETARY FIBER: 4 g

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Pizza Lasagna Pasta

By Katherine D.

Ingredients:

1 box Dreamfields Penne Rigate 1 stick pepperoni, chunked 8 oz. pre-sliced pepperoni 16 ounces ricotta cheese 16 ounces shredded mozzarella cheese 2 tablespoons olive oil, divided 1 onion, chopped 6 cloves garlic, minced 1 can 28 oz. crushed tomatoes 1 Tbsp. Italian seasoning 1 large white onion, chopped (or mixture of sliced mushrooms, black olives or other favorite    pizza toppings) 1 red bell pepper, chopped

Directions:

1. Cook penne according to package directions.
2. In a medium bowl, mix together ricotta cheese and chunks of pepperoni (not the pre-sliced). Toss with cooked pasta.
3. Spray a 9x13-inch baking dish with non-stick spray. Pour pasta and cheese mixture into pan.
4. In a large fry pan over medium heat, heat 1 tablespoon olive oil and sauté onion and cloves of garlic for 2 minutes. Add tomatoes and Italian seasoning and simmer for 10 minutes. Pour over pasta.
5. In same frying pan, heat 1 tablespoon olive oil and sauté onion and pepper.
6. Layer sliced pepperoni and cooked onion and pepper on top of sauce mixture from step 4. Top with shredded mozzarella cheese. Bake 350F degrees for 40 minutes.

Note: For a lower fat version, add less cheese and meat. May also substitute fresh sliced mushrooms and black olives for the second onion.

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Southwest Chili Mac

By Sue B.

Ingredients:

1 box Dreamfields Penne Rigate 1 pound lean ground Beef 2 Tbsp. olive oil 1 14.5 oz. can diced tomatoes with salsa seasonings 1 14.5 oz. can Black soy beans (or substitute 1 cup green soy beans) 1-2 garlic cloves minced 1/2 cup onion chopped 1/2 cup green pepper chopped 1/2 tsp ground cumin 1/2 tsp dried cilantro (or 2 tbsp fresh chopped cilantro) 1/4 tsp chili powder (or season to taste) 2 cups chipotle cheddar or taco flavored shredded cheese Optional: 3/4 cup additional chipotle or taco cheese for top of casserole 1 cup corn kernels can be added with soy beans (makes it higher in carbs)

Directions:

1. Preheat oven to 375F degrees.
2. Heat olive oil over medium-high heat in large oven-proof Dutch oven. Crumble ground beef and cook until no pink color shows. Drain fat and return meat to pan.
3. Add garlic, onion and green pepper and sauté for 3-4 minutes. Add soy beans, diced tomatoes and spices. Lower heat and simmer for 20 minutes.
4. Meanwhile, cook Penne pasta according to package directions. Drain. Add pasta to meat mixture. Stir in cheese. Sprinkle additional shredded cheese on top, if desired. Bake for 25 minutes. Let sit 5 minutes before serving.

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The Best Macaroni and Cheese

By Amy K.

Ingredients:

1 box Dreamfields Elbow Macaroni, cooked and drained 2 tbsp Butter 2 tbsp flour 1 tbsp dried onion 1 tsp dried mustard 2 cups cold milk Dash Worcestershire sauce 8 oz Mexican blend shredded cheese (not taco flavor) Salt and pepper to taste

Directions:

1. Preheat oven 350F degrees.
2. Prepare pasta according to package directions.
3. Melt butter in a Dutch oven. Combine flour with melted butter in pan. Pour in the cold milk, dried onions, dried mustard, and the Worcestershire sauce. Stir with a whisk. Heat over medium heat until hot and bubbly, stirring frequently. Slowly add cheese, stirring constantly until incorporated.
4. Mix with pasta and pour into a greased casserole dish. Bake 15-20 minutes until bubbly and golden. Let stand 5 minutes and serve.

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