a few recipes

 Here are a few recipes I found and want to try. They look yummy!!

Festive Pasta   1pkg (12oz) whole wheat penne rigate 1 green bell pepper, chopped 1 red bell pepper, chopped 2 garlic cloves, minced 2 Tbsp. olive oil 1 can (15oz) red kidney beans, rinsed and drained 1 tsp. dried basil 1 tsp. dried chives 1 tsp. sald ¼ tsp. pepper ¼ cup Parmesan cheese, grated 1 1.2 cups (3oz) fresh spinach, torn   Prepare pasta according to package directions. Drain and set aside. In a large skillet, sauté the bell peppers and garlic in the olive oil. Stir in beans and cooked pasta. Add basil, chives, salt and pepper; mix well. Remove from heat and stir in the cheese. Add spinach and toss to coat. Serve warm Refrigerate any leftovers. ~Makes 6-8 servings.       Orange Mousse 1 can (8oa) crushed pineapple 1 pkg (3 oz) orange gelatin 1 pkg (8oz) FF cream cheese, softened 2 Tbsp. Half-and-half 1 can (11 oz) mandarin oranges, drained 1 cup heavy whipping cream   Drain the pineapple, reserving the juice. Add enough water to the reserved juice to measure 1 cup. Pour juice mixture into a saucepan and bring to a boil. Add the gelatin. Heat until dissolved, stirring constantly. Chill until partially set. Beat the cream cheese and half-and-half in a small bowl until blended. Beat in the gelatin mixture gradually. Stir in the pineapple and mandarin oranges. Chill until partially set. Fold in the whipped cream. Spoon into 8 individual molds or dessert dishes, Chill for 8-10 hours or until set. The mousse will have a creamy consistency. Refrigerate any leftovers. ~Makes 8 servings.       Chicken Asiago 6 oz spinach, thinly sliced (about 3 cups) 1 ½ Tbsp. garlic, chopped 1 jar (3oa) oil-packed sund-dried tomatoes, drained and minced 6 oz. Asiago cheese or Italian cheese blend, shredded 4-6 boneless, skinless chicken breasts   Combine the spinach, garlic, sun-dried tomatoes, cheese, salt and pepper in a large bowl and mix well. Butterfly the chicken breast by cutting through the thickest part of the breast nut not through to the opposite side so that the breast will lay flat. Spoon 1 to 2 Tbsp. of the spinach mixture in the center of each breast. Then, spread the minture evenly over the bottom side of the chicken breasts. Close the chicken breasts and secure with wooden toothpicks.   Arrange the stuffed chicken breasts in a greased baking pan. Spoon any remaining spinach mixture over the chicken. Bake at 350 °F for 45-60 minutes or until a meat thermometer registers 165°F. Remove the wooden toothpicks before serving. Refrigerate any leftovers. ~Makes 4-6 servings        

Johnna, these sound good.  I'm going to try the mousse recipe when it's my turn to bring food to Friday Night Cards.  Thanks!