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<channel>
	<title>The Weekend Chef &#187; pasta</title>
	<atom:link href="http://theweekendchef.info/tag/pasta/feed/" rel="self" type="application/rss+xml" />
	<link>http://theweekendchef.info</link>
	<description>The Adventures of a Chef-Wanna-Be</description>
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			<item>
		<title>Mom&#8217;s Friend&#8217;s Cincinati Chili</title>
		<link>http://theweekendchef.info/20061209/moms-friends-cincinati-chili/</link>
		<comments>http://theweekendchef.info/20061209/moms-friends-cincinati-chili/#comments</comments>
		<pubDate>Sun, 10 Dec 2006 00:51:06 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[chili]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[pasta]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20061209/moms-friends-cincinati-chili/</guid>
		<description><![CDATA[Ingredients:
Chili:

2 lbs. ground beef
2 onions, chopped
4 cups water
28oz tomato sauce
1/2 tsp allspice
1/4 tsp garlic powder
4 tbsp chili powder
1 tsp cumin
1/2 tsp red pepper
1/4 tsp ground cloves
1/2 oz unsweetened baker&#8217;s chocolate, shaved
2 tbsp vinegar
1 bay leaf
2 tsp Worcestershire sauce
2 tsp cinnamon
1 1/2 tsp salt
4 drops red pepper sauce
1/2 pkg of spaghetti noddles, cooked

Toppings:

Chili beans
Raw onions, chopped
Cheddar [...]]]></description>
			<content:encoded><![CDATA[Ingredients:
Chili:

2 lbs. ground beef
2 onions, chopped
4 cups water
28oz tomato sauce
1/2 tsp allspice
1/4 tsp garlic powder
4 tbsp chili powder
1 tsp cumin
1/2 tsp red pepper
1/4 tsp ground cloves
1/2 oz unsweetened baker&#8217;s chocolate, shaved
2 tbsp vinegar
1 bay leaf
2 tsp Worcestershire sauce
2 tsp cinnamon
1 1/2 tsp salt
4 drops red pepper sauce
1/2 pkg of spaghetti noddles, cooked

Toppings:

Chili beans
Raw onions, chopped
Cheddar [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20061209/moms-friends-cincinati-chili/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tex-Mex Pasta Salad</title>
		<link>http://theweekendchef.info/20050705/tex-mex-pasta-salad/</link>
		<comments>http://theweekendchef.info/20050705/tex-mex-pasta-salad/#comments</comments>
		<pubDate>Tue, 05 Jul 2005 16:13:48 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[salsa]]></category>
		<category><![CDATA[TexMex]]></category>
		<category><![CDATA[tofu]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>
		<category><![CDATA[yogurt]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20050705/tex-mex-pasta-salad/</guid>
		<description><![CDATA[Serves 8.
Ingredients:

16 oz whole wheat pasta, uncooked, such as penne, shells, elbow, or rigatoni
4 qt. water
1 cup fat-free plain yogurt
1/2 packet of Ranch dressing mix
1 cup salsa (heat to taste)
2.25 oz can of sliced black olives, drained
10oz can of corn, drained
1/2 cup shredded fat free cheddar or soy &#8220;cheddar&#8221; flavor cheese
1-1/2 cup shredded or diced [...]]]></description>
			<content:encoded><![CDATA[Serves 8.
Ingredients:

16 oz whole wheat pasta, uncooked, such as penne, shells, elbow, or rigatoni
4 qt. water
1 cup fat-free plain yogurt
1/2 packet of Ranch dressing mix
1 cup salsa (heat to taste)
2.25 oz can of sliced black olives, drained
10oz can of corn, drained
1/2 cup shredded fat free cheddar or soy &#8220;cheddar&#8221; flavor cheese
1-1/2 cup shredded or diced [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050705/tex-mex-pasta-salad/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pasta Rice Pilaf</title>
		<link>http://theweekendchef.info/20050528/pasta-rice-pilaf/</link>
		<comments>http://theweekendchef.info/20050528/pasta-rice-pilaf/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings: 4
Ingredients:

1 tbsp extra virgin olive oil
1/3 cup whole wheat spaghetti, broken in 1&#8243; bits
3/4 cup brown rice
2 cups vegetable  broth

Instructions:

Put oil in suace pan.  Turn heat on to medium.
Add pasta and rice; brown for 3 to 5 minutes, stirring regularly.
Add broth; stir.  Heat to boiling.
Reduce heat and simmer 30 minutes or [...]]]></description>
			<content:encoded><![CDATA[Servings: 4
Ingredients:

1 tbsp extra virgin olive oil
1/3 cup whole wheat spaghetti, broken in 1&#8243; bits
3/4 cup brown rice
2 cups vegetable  broth

Instructions:

Put oil in suace pan.  Turn heat on to medium.
Add pasta and rice; brown for 3 to 5 minutes, stirring regularly.
Add broth; stir.  Heat to boiling.
Reduce heat and simmer 30 minutes or [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/pasta-rice-pilaf/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>&#8220;Mexican&#8221; Lasagna</title>
		<link>http://theweekendchef.info/20050528/mexican-lasagna/</link>
		<comments>http://theweekendchef.info/20050528/mexican-lasagna/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[salsa]]></category>
		<category><![CDATA[sour cream]]></category>
		<category><![CDATA[TexMex]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Serves 6.
Ingredients:

1 lb. 95% lean ground beef
16 oz. fat free refried beans
2 tsp. dried oregano
1 teaspoon ground cumin
3/4 teaspoons garlic powder
9 uncooked whole wheat lasagna noodles
16oz salsa
2 cups water
3 tablespoons sliced black olives
1 cups fat free cheddar cheese, shredded
1 tablespoons sliced green onions
fat free sour cream

Instructions:

Preheat oven to 350°F.
In a nonstick skillet, cook beef over [...]]]></description>
			<content:encoded><![CDATA[Serves 6.
Ingredients:

1 lb. 95% lean ground beef
16 oz. fat free refried beans
2 tsp. dried oregano
1 teaspoon ground cumin
3/4 teaspoons garlic powder
9 uncooked whole wheat lasagna noodles
16oz salsa
2 cups water
3 tablespoons sliced black olives
1 cups fat free cheddar cheese, shredded
1 tablespoons sliced green onions
fat free sour cream

Instructions:

Preheat oven to 350°F.
In a nonstick skillet, cook beef over [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/mexican-lasagna/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Never The Same Twice Veggie Lasagna</title>
		<link>http://theweekendchef.info/20050528/never-the-same-twice-veggie-lasagna/</link>
		<comments>http://theweekendchef.info/20050528/never-the-same-twice-veggie-lasagna/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[lasagna]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings: 6
Ingredients:

1    jar Spaghetti sauce
6    lasagna noodles, uncooked
15 oz   part-skim ricotta cheese
1/2 cups   broccoli, chopped
1/2 cups   white mushrooms
1/2 cups   fresh spinach
1/2 cups   zucchini, sliced
8 oz   mozzarella cheese, part skim milk, shredded

Instructions:

Preheat oven to 375°F. Spray 11&#8243;x7&#8243;-inch baking [...]]]></description>
			<content:encoded><![CDATA[Servings: 6
Ingredients:

1    jar Spaghetti sauce
6    lasagna noodles, uncooked
15 oz   part-skim ricotta cheese
1/2 cups   broccoli, chopped
1/2 cups   white mushrooms
1/2 cups   fresh spinach
1/2 cups   zucchini, sliced
8 oz   mozzarella cheese, part skim milk, shredded

Instructions:

Preheat oven to 375°F. Spray 11&#8243;x7&#8243;-inch baking [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/never-the-same-twice-veggie-lasagna/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spaghetti and From-Scratch Meat Sauce</title>
		<link>http://theweekendchef.info/20050528/spaghetti-and-from-scratch-meat-sauce/</link>
		<comments>http://theweekendchef.info/20050528/spaghetti-and-from-scratch-meat-sauce/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings: 8
Ingredients:

14 oz   whole wheat spaghetti
1 1/2 lb   lean ground beef
1 cups   white mushrooms, chopped
1/2 cups   onion, diced
3 cloves   garlic, minced
1/4 cups   black olives, chopped
42 oz   crushed tomatoes with puree
2 tbs   Italian Seasoning
1/4 tsp   sugar substitute

Instructions:

Cook spaghetti [...]]]></description>
			<content:encoded><![CDATA[Servings: 8
Ingredients:

14 oz   whole wheat spaghetti
1 1/2 lb   lean ground beef
1 cups   white mushrooms, chopped
1/2 cups   onion, diced
3 cloves   garlic, minced
1/4 cups   black olives, chopped
42 oz   crushed tomatoes with puree
2 tbs   Italian Seasoning
1/4 tsp   sugar substitute

Instructions:

Cook spaghetti [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/spaghetti-and-from-scratch-meat-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mediterranean Pasta</title>
		<link>http://theweekendchef.info/20050528/mediterranean-pasta/</link>
		<comments>http://theweekendchef.info/20050528/mediterranean-pasta/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings 8
Ingredients:

8 oz uncooked penne
1 tsp olive oil
2/3 oz pine nuts, about 2 tbsp
1 1/2 tsp minced garlic
10 oz chopped frozen spinach, thawed
1 pound tomato(es), plum
1 can artichoke hearts
4 oz fat-free feta cheese, crumbled
6 medium olive(s), black, pitted and chopped

Instructions:

Cook pasta according to package directions, drain and set aside. If necessary, cover to keep warm.
Coat [...]]]></description>
			<content:encoded><![CDATA[Servings 8
Ingredients:

8 oz uncooked penne
1 tsp olive oil
2/3 oz pine nuts, about 2 tbsp
1 1/2 tsp minced garlic
10 oz chopped frozen spinach, thawed
1 pound tomato(es), plum
1 can artichoke hearts
4 oz fat-free feta cheese, crumbled
6 medium olive(s), black, pitted and chopped

Instructions:

Cook pasta according to package directions, drain and set aside. If necessary, cover to keep warm.
Coat [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/mediterranean-pasta/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Southwestern Pasta Casserole</title>
		<link>http://theweekendchef.info/20050528/southwestern-pasta-casserole/</link>
		<comments>http://theweekendchef.info/20050528/southwestern-pasta-casserole/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[casserole]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[TexMex]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings: 6

Ingredients
12oz   whole wheat penne, uncooked
15oz canned tomato sauce
8oz canned tomato paste
15oz Ro-Tel Diced Tomatoes with Chiles
15oz Diced Tomatoes
15oz canned Black Beans, drained and rinsed
1 cup frozen corn
2 tsp Southwestern seasoning
1 cup   cheddar cheese, nonfat, shredded

Instructions:

Preheat the broiler.
Cook the penne according to the package directions. Drain.
Put everything but pasta and cheese [...]]]></description>
			<content:encoded><![CDATA[Servings: 6

Ingredients
12oz   whole wheat penne, uncooked
15oz canned tomato sauce
8oz canned tomato paste
15oz Ro-Tel Diced Tomatoes with Chiles
15oz Diced Tomatoes
15oz canned Black Beans, drained and rinsed
1 cup frozen corn
2 tsp Southwestern seasoning
1 cup   cheddar cheese, nonfat, shredded

Instructions:

Preheat the broiler.
Cook the penne according to the package directions. Drain.
Put everything but pasta and cheese [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/southwestern-pasta-casserole/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tuna Pasta Salad</title>
		<link>http://theweekendchef.info/20050528/tuna-pasta-salad/</link>
		<comments>http://theweekendchef.info/20050528/tuna-pasta-salad/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[tuna]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[yogurt]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings: 16
Ingredients:

8 cups   pasta shells, cooked
1/2 cup   grape tomatoes, quartered
2    stalks celery, chopped
1    can tuna in water, canned; drained, flaked
1 cup   plain nonfat yogurt
1 cup   mayonnaise, fat-free
1/4 cup   dill relish
1 tsp   basil, optional
1 tsp   cilantro, [...]]]></description>
			<content:encoded><![CDATA[Servings: 16
Ingredients:

8 cups   pasta shells, cooked
1/2 cup   grape tomatoes, quartered
2    stalks celery, chopped
1    can tuna in water, canned; drained, flaked
1 cup   plain nonfat yogurt
1 cup   mayonnaise, fat-free
1/4 cup   dill relish
1 tsp   basil, optional
1 tsp   cilantro, [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/tuna-pasta-salad/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chili Mac and Cheese</title>
		<link>http://theweekendchef.info/20050528/chili-mac-and-cheese/</link>
		<comments>http://theweekendchef.info/20050528/chili-mac-and-cheese/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[sour cream]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings: 6
Instructions
1 1/2 cups   elbow macaroni, uncooked   
15 oz   vegetarian chili with beans   
16 oz   dark red kidney beans, drained   
1/2 tsp   chili powder   
3/4 cup   reduced fat cheddar cheese, shredded   
1/2 cup   [...]]]></description>
			<content:encoded><![CDATA[Servings: 6
Instructions
1 1/2 cups   elbow macaroni, uncooked   
15 oz   vegetarian chili with beans   
16 oz   dark red kidney beans, drained   
1/2 tsp   chili powder   
3/4 cup   reduced fat cheddar cheese, shredded   
1/2 cup   [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/chili-mac-and-cheese/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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