2 cups uncooked corkscrew or spiral pasta 3 / 4 pound fresh asparagus , cut into 1-inch pieces 1 medium sweet yellow pepper , julienned 1 tablespoon olive oil 6 medium tomatoes , diced 6 ounces boneless fully cooked ham , cubed 1 / 4 cup minced fresh parsley 1 / 2 teaspoon salt 1 / 2 teaspoon dried oregano 1 / 2 teaspoon dried basil 1 / 8 to 1 / 4 teaspoon cayenne pepper 1 / 4 cup shredded Parmesan cheese
Cook pasta according to package directions . Meanwhile , in a large cast-iron or other heavy skillet , saute asparagus and yellow pepper in oil until crisp-tender . Add tomatoes and ham ; heat through . Drain pasta ; add to mixture . Stir in parsley and seasonings . Sprinkle with cheese .
* recipe and photo from tasteofhome . com
Meat Loaf Muffins Makes 6 servings Prep / Total Time : 30 minutes
1 large egg , lightly beaten 1 / 2 cup dry bread crumbs 1 / 2 cup finely chopped onion 1 / 2 cup finely chopped green pepper 1 / 4 cup barbecue sauce 1-1 / 2 pounds lean ground beef ( 90 % lean ) 3 tablespoons ketchup Additional ketchup , optional
Preheat oven to 375 °. Mix the first 5 ingredients . Add beef ; mix lightly but thoroughly . Press about 1 / 3 cupful into each of 12 ungreased muffin cups .
Bake 15 minutes . Brush tops of loaves with 3 tablespoons ketchup ; bake until a thermometer reads 160 °, 5-7 minutes . If desired , serve with additional ketchup .
Freeze option : Bake muffins without ketchup ; cover and freeze on a waxed paper-lined baking sheet until firm . Transfer muffins to an airtight freezer container ; return to freezer . To use , partially thaw in refrigerator overnight . Place muffins on a greased shallow baking pan . Spread with ketchup . Bake in a preheated 350 ° oven until heated through . * recipe and photo from tasteofhome . com