Recipes

Here's the link to the original recipe:

  Penne Pasta with Spinach and Bacon. 

Here's the way I tweaked it and gave it a Fine Mama's touch:

Ingredients:
1 (12 ounce) package of penne pasta
4 tbsp olive oil, divide in equal parts
12 slices of bacon, chopped
3 tbsp minced garlic
2 (14.5 ounce) cans of diced tomatoes (recommend using no salt added)
Fresh cracked pepper
2 bunches (or 1 large plastic container) fresh spinach, rinsed and torn into bite size pieces

Directions: Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes. (Salting the water here is the main seasoning for your spinach later) Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat. Place the bacon in the skillet and cook until browned and crisp. (If you have excessive amounts of oil after this step, remove all but 2 - 3 tablespoons). Add garlic and cook for about 1 minute. Stir in the tomatoes, lightly season with pepper and cook until heated through. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl and toss with the remaining olive oil. Toss with the bacon and tomato mixture. Serve and enjoy!

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Broccoli Rice and Cheese/redone
Ingredients
1 box Rice-a-Roni
Chicken broth
Romano Cheese
Frozen broccoli
Directions
Prepare a box of Rice-a-Roni according to the box instructions using chicken broth in place of the water. When the Rice-a-Roni is done, add grated Romano cheese (at least 1/2 to 3/4 cup; more if you like it really cheesy) and stir in 1/2 to 3/4 cup of chopped broccoli.