Cool meals for hot summer nights

This recipe came from my friend Ashley.  She made it for me years ago when I was recovering from surgery and I loved it so much I had to get the recipe.  It makes a nice big batch which worked out well because we had new neighbors move in today.  I kept enough for the two of us to have for dinner and took most of it to the new neighbors along with a salad in a bag, some homemade brownies and a bottle of wine.  That should make moving day a little easier to handle.

Sundried tomato chicken pasta salad

  • 1 lb bowtie pasta
  • 1 cup grated Parmesan cheese
  • 1 – 2 heads of broccoli, cut into florets
  • 1 whole boneless, skinless chicken breast cut into cubes
  • 1 jar sundried tomatoes (oil drained and reserved

Saute chicken in reserved oil from tomatoes until done.  Cook pasta according to package directions and add broccoli to the pasta and water for the last 3 minutes of cooking time.  Strain pasta and broccoli and mix all ingredients together in a large serving bowl.

If you are a vegetarian, this would be good without the chicken and you could add other vegetables – corn is good with this.



I was talking to my friend Becky after tennis yesterday about summertime meals.  She said she had a great Green Goddess shrimp salad.  I immediately asked if she would share as a “guest blogger”.  Becky kindly sent the recipe today.  I love the title and can’t wait to try it.

Becky is a Goddess Pasta Salad

Makes 6-8 servings

  •  3 Cups water
  •  1 lb unpeeled, medium sized fresh shrimp
  •  1 (8 oz.) pkg small shell pasta, cooked rinsed and drained
  • 2 tsp Champange or white wine vinegar
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1 small head Green Leaf lettuce separated into leaves
  • 2 medium tomatoes, cut into wedges
  • 1-2 yellow bell pepper, cut into strips
  • Green Goddess Dressing

Bring 3 Cups of water to a boil, and add shrimp;  cook 3-5 minutes or just until shrimp turn pink.  Drain and rinse with cold water
Peel and devein shrimp.  Toss together pasta, vinegar, salt and pepper.  Line a large platter  with lettuce leaves; spoon pasta incenter and top with shrimp.   Arrange tomato and bell pepper around pasta.  Serve salad with Green  Goddess Dressing

Green Goddess Dressing

  •  1 1/3 Cups Mayonnaise
  • 1/2 cup fresh parsley leaves
  • 2 T chapped fresh chives
  •  2 tsp Champagne or white wine vinegar
  • 1 tsp anchovy paste ( I use much more than that)
  • 1 tsp grated lemon rind
  •  2 T fresh lemon juice
  • 1/4 tsp pepper

Process all ingredients in a food processor until smooth, stopping to scrape down sides.  Cover and chill.  Throw the salad away and drink dressing with a straw.  🙂



About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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