Homemade Mac and Cheese

Saute and brown; set aside
      1 Onion
      1/2 Pound of Sausage

Noodles
     Boil and rinse 1/2 bag of macaroni noodles

White Sauce
      2 TBS margarine
      3 TBS Flour
      3 tsp reduced-sodium chicken bouillon granules (optional)
      1 1/2 cups boiling water
      1 C milk
      Pepper to taste

      In a saucepan, melt margarine. Stir in flour, and bouillon until blended. Gradually add water and milk. Brink to a boil; cook and stir for 2 minutes or until thickened. Season with pepper.

Combine
      All ingredients in a 9x13 pan that has been oiled and bake at 350 for 30-40 minutes until bubbling on the top. Then add grated cheese to the top to cover. Let sit for 10 minutes and serve.

Smart Pork Pasta

1/2 lb whole wheat spaghetti, linguine or fettuccine
1/4 cup balsamic vinaigrette dressing, divided
1 lb port tenderloin, cut into 1-inch pieces
1 cup chopped red onion (I just used a yellow onion)
3 cloves garlic, minced
1 1/2 cups cherry tomatoes, halved (I used a can of diced tomatoes)
1/3 cup chicken broth
6 cups loosely packed baby spinach leaves
1 cup Italian 3 cheese blend, divided ( I just made my own blend with monterey jack, mozzarella, and Parmesan)

Cook chosen pasta as directed on package, omitting salt. Meanwhile heat 2 Tbsp dressing in large skillet over medium high heat. Add meat; cook 5-6 min or until done, stirring occasionally. Remove from skillet; cover to keep warm.
Add remaining dressing, onions and garlic to skillet; cook and stir 2-3 min or until onions are crisp tender. Add tomatoes cook 1 min. Add broth and meat; stir. Bring to boil, stirring occasionally.
Drain pasta. Add to ingredients in skillet with the spinach and 1/2 cup cheese; mix lightly. Top with remaining cheese.

Another Kraft recipe!

BBQ Pork Noodle Bowl

1/2 cup chicken broth
3 Tbsp soy sauce
3 Tbsp lime juice
2 tsp sugar
1 tsp fish sauce
1 tsp sesame oil
1 Tbsp oil, divided
1 lb pork tenderloin, thinly sliced into strips
1/4 cup BBQ sauce
1/2 lb capellini, uncooked
4 green onions, sliced
1 Tbsp minced gingerroot
2 cloves garlic, minced
1/4 cup dry roasted peanuts, chopped
2 Tbsp chopped fresh cilantro (or more!)

1. Mix first 6 ingredients until well blended.
2. Heat 2 tsp oil in large skillet on medium-high heat. Add half the meat; cook 2 min or until no longer pink, turning after 1 min. Remove from skillet; cover to keep warm. Repeat with remaining meat. Return all meat to skillet. Stir in BBQ sauce; cook and stir 1 min. Remove from skillet; keep warm.
3. Cook pasta as directed on package, omitting salt. Meanwhile heat remaining oil in skillet. Add onions, ginger and garlic; cook and stir 30 sec. Stir in broth mixture; bring to boil.
4 Drain pasta. Add to broth mixture in skillet; stir to coat. Spoon pasta mixture into soup bowls; top with meat, nuts and cilantro.

You can substitute chicken or beef for pork.

I got this recipe from Kraft, and it is SOOO tasty. I can't wait to eat the leftovers for lunch! Things I do differently, I use powdered ginger instead of fresh and I just use a pinch. And if I don't want it to be too runny I let the pasta "cook" for just a minute after I add it too the broth mixture and it soaks it up nicely. Also a word about fish sauce, it is fairly inexpensive, but it is VERY smelly and unfortunately not in a good way. But it doesn't taste like it smells thank goodness! And it is great to use in pad thai too! This is a nice, fast and pretty healthy meal!

Creamy Tomato- Basil Pasta with Chicken

3 cups penne pasta, uncooked
1/4 cup sun dried tomato vinaigrette dressing, divided
4 small boneless skinless chicken breasts (1 lb)
1 cup chicken broth
1/2 tsp garlic powder
1/2 tsp black pepper
4 oz Neufchatel Cheese, cubed
2 cups grape tomatoes
1/2 cup shredded Parmesan Cheese
8 basil leaves, cut into strips

1. Cook pasta as directed on package. Meanwhile heat 2 Tbsp dressing in large skillet on medium heat. Add chicken; cover. Cook 5-6 min on each side if until done. Remove chicken from skillet cover to keep warm. Wipe out skillet with paper towel.
2. Add remaining dressing, broth and seasonings to skillet; cook 3-4 min or until heated through. Add Neufchatel; cook and stir 2-3 min or until melted. Stir in tomatoes; cook 3 min.
3. Drain pasta. Add ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.

I got this recipe from Kraft. The changes I made were I cubed the chicken, used dried basil (and added it when I added the chicken broth) and I used cherry tomatoes cut in half.

Pesto Chicken Stuffed Shells

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste

**In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.
**In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish.  Sprinkle the remaining 1/4 cup of cheese over filled shells.
Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts
** To make ahead/freezer meals - Prepare as directed but place filled shells in an oven- and freezer-proof baking dish. Top with remaining 1/4 cup of cheese over filled shells, cover and freeze. When ready to prepare, defrost. Preheat oven to 350 degrees and bake shells uncovered for 35-40 minutes or until shells are bubbling hot and cheese melts. 

recipe found HERE

Hearty Healty Chicken Salad

1 cup small macaroni, cooked
1 cup sliced celery
1/2 tsp pepper
1 cup white wine vinegar
3 Tbsp chopped green onion
1/2 cup chopped sweet red pepper
2-3 cups cooked, cubed chicken
3 tomatoes, diced
1 tsp salt
1/4 tsp oregano
1 clove garlic, minced
3/4- 1 cup chicken broth

1. In a large bowl mix together chicken (while still warm), macaroni, tomatoes, celery, red pepper and green onion. Sprinkle with salt, pepper and oregano.
2. Place chicken broth and garlic in small saucepan, bring to a boil over light heat, boil for 10 minutes or until broth is reduced to 1/2 cup.
3. Add vinegar and pour over salad. Mixing well. Chill until cold.

I thought the "dressing" sounded a little too tart so I only used 3/4 cup vinegar and it was still really tangy. It needs some tweaking but I haven't figured it out yet, so if you give it a try and find something that works let us know!

Also I used fun cellentani noodles instead of macaroni, and added more green onions and celery in place of the pepper.

Baked Ziti

1 lb ziti noodles
1 onion, chopped
1 lb ground beef or turkey
2 26 oz jars pasta sauce
6 oz provolone
1 1/2 cups sour cream
6 oz mozzarella cheese (about 3/4 cup)
2 Tbsp Parmesan cheese

1. Brown beef; drain. Add onion and sauce to beef, simmer 15 min.
2. Cook ziti noodles 8 min; drain. Grease 9x13 pan.
3. Layer 1/2 ziti, all provolone, all sour cream, 1/2 sauce, 1/2 ziti, all mozzarella cheese, rest of sauce. Sprinkle with Parmesan on top.
4. Bake at 350 for 35-45 min.

You can substitute penne or any tubular noodle that is similar to ziti. Also buy the slices of provolone and just lay them over the noodles and it works great! You can slice or shred the mozzarella, but I like mine shredded best.

I got this recipe from a co-worker years ago.

Chicken Manicotti

2 TBL garlic powder
1 1/2 lbs boneless skinless chicken breasts
2 boxes manicotti
4 to 5 C bulk spaghetti sauce (alfredo)
1 pound jimmy dean sausage, cooked and drained
4 C shredded mozzarella cheese
1 C water, divided

Rub garlic powder over chicken; cut chicken into 1-inch strips. Stuff chicken into manicotti. Spread 1 C spaghetti sauce in each of three greased 8-inch square foil pans.

Divide stuffed manicotti equally between three pans. Pour remaining spaghetti sauce over top. Be sure to cover all noodles or they will dry when cooked. Sprinkle with sausage and top with cheese.

Drizzle 1/3 C water around the edge of each dish. Cover and bake 1 pan of manicotti at 375* for 65 to 70 minutes or until chicken juices run clear and pasta is tender.

Cover, label and freeze remaining casseroles for up to 3 months.  To serve, thaw in refrigerator for 24 hours, then bake at 375* for 65 to 708 minutes.  To bake frozen, cover with foil and bake at 350* for 2 1/2 hours.  Let sit for 15 minutes before serving.

*** I thaw mine straight from the freezer in the morning and good it like normal at night and it turns out yummy!!!

Chicken Parmigiana

Cook Time: 45 Minutes  |  Difficulty: Easy  |  Servings: 6

Ingredients

• 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
• ½ cups All-purpose Flour
• Salt And Pepper, to taste
• ½ cups Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Chopped
• 4 cloves Garlic, Minced
• ¾ cups Wine (white Or Red Is Fine)
• 3 cans (14.5 Oz.) Crushed Tomatoes
• 2 Tablespoons Sugar
• ¼ cubes Chopped Fresh Parsley
• 1 cup Freshly Grated Parmesan Cheese
• 1 pound Thin Linguine

Preparation Instructions

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.
At this time, you can start a pot of water for your pasta. Cook linguine until al dente.
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.
Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.
Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

Okay so the pioneer woman is my new favorite cooking website. Click on the label and it will take you to her website with details and pictures. Who would of thought that adding butter to olive oil will help the chicken brown and not burn?

Three- Cheese Chicken Penne Pasta Bake

• 1 1/2 cups multi-grain penne pasta, uncooked
• 1 pkg (9 oz) fresh spinach leaves
• 1 lb boneless skinless chicken breasts cut into bite-size pieces
• 1 tsp dried basil leaves
• 1 jar (14.5 oz) spaghetti sauce
• 1 can (14.5 oz) diced tomatoes, drained
• 2 oz (1/4 of 8 oz pkg) Neufchatel Cheese, cubed
• 1 cup shredded mozzarella cheese, divided
• 2 Tbsp grated Parmesan cheese

Heat oven to 375. Cook pasta as directed on package, adding spinach to the boiling water the last minute. Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium -high heat 3 min. Stir in spaghetti sauce and tomatoes bring to boil. Simmer on low heat 3 min or until chicken is done. Stir in Neufchatel. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2 qt casserole or 8-inch square baking dish. Bake 20 min; top with remaining cheese. Bake 3 min or until mozzarella is melted.

I got this recipe from Kraft.

Crockpot Lasagna

• 1 (26 oz) jar pasta sauce
• 1 (10 oz) box lasagna noodles
• 1 (11 oz) container pesto
• 1 (15 oz) container ricotta cheese
• 1 (12 oz) bag baby spinach
• 1 cup grated Parmesan cheese
• 16 oz mozzarella cheese, sliced
• 1/4 cup water

Use a 4 quart slow cooker. Put a spoonful of pasta sauce (about 1/4 cup) into the bottom of your cooker and spread it around. Add a layer of uncooked lasagna noodles (you'll have to break them to make a layer. Smear some ricotta cheese and pesto onto the noodles. Add a handful or two of baby spinach, and top with a layer of Parmesan and sliced mozzarella cheeses. Repeat layers until you've run out of ingredients. The spinach is fluffy so you'll have to swish it to make it all fit.

Before closing the pot, put 1/4 cup water into empty pasta sauce jar and shake. Pour this saucy water over the top of everything . Cover and cook on low for 6 hours or on high for about 3-4. You'll know when it is done with the top layer begins to brow and the cheese is melted and bubble. It will also pull a bit away from the sides. Taste test a noodle to check texture. Uncover and let it sit for 10-15 minutes before serving.

I got this recipe off of crockpot365.blogspot. I did make a few changes to it, but it turned out great! I used a box of no boil lasagna noodles, because I have never had a successful crockpot lasagna and thought it was worth a try and for me it paid off! I also used 6 oz of spinach because that is all I had. And I used shredded mozzarella cheese except for the last layer and I used sliced there. And I also added a layer of 2 cups cooked, cubed and still frozen chicken, near the top of the layers. And I increased the water to 1/3 cup. It was pretty easy to put together and really yummy! It was a bit expensive with the pesto and all, but next time I make it I might try to make my own pesto, still worth the price though!

Fiesta Pasta Salad

Ingredients

10 oz bow tie pasta

1 can black beans

1 can corn ( I prefer shoe peg)

1 1/2 cup cherry tomatoes

green onion

green pepper

(4 ck breasts)

Dressing

1/2 cup oil

1/2 cup white vinegar

1 pkg. taco seasoning

ranch dressing (about 1/4 cup)

Directions

Cook the pasta until al dente. Chop up all the veggies. Mix together the dressing. Add as much ranch dressing as you like to the dressing- I did about 1/4 cup. Add the veggies, corn and beans to the pasta. Add the dressing and mix everything together. It's even better the next day!

I found this recipe...HERE

Chicken Tetrazzini

• 1/2 cup chopped onion
• 1/2 cup celery
• 1/4 cup butter
• 1 can (13 3/4 oz) chicken broth
• 1 package (8 0z) cream cheese, cubed
• 3/4 (3 oz) grated Parmesan Cheese, divided
• 1 package ( 7 oz) spaghetti, cooked, drained
• 1 jar or can (6 oz) whole mushrooms, drained
• 1 cup chopped cooked chicken or turkey

1. Cook and stir onion and celery in butter in large skillet on medium heat until tender. Add broth, cream cheese and 1/2 cup Parmesan cheese; stir on low heat until cream cheese is melted.

2. Add remaining ingredients except remaining Parmesan cheese; toss lightly. Spoon into 12 x 8 inch baking dish; sprinkle with remaining 1/4 cup Parmesan cheese.

3. Bake at 350 for 30 minutes.

* I used 1/3 fat cream cheese and about 1/2 the butter and it turned out fine!

Country Pasta with Mozzarella

8 oz. uncooked rigatoni (I used penne and it was wonderful)
8 slices bacon, cut in 1 inch pieces (I used real bacon pieces from Costco)
2 c. broccoli flowerets
1/2 tsp. minced garlic
2 c. shredded Mozzarella cheese
1/4 c. Parmesan cheese (I used real Parmesean)
pinch of cayenne pepper
1/4 c. chopped parsley (I used much less)

Cook rigatoni according to package directions, drain. Meanwhile, in 10 inch skillet, cook bacon over medium high heat until brown. Reduce heat to medium. Add broccoli and garlic. Cook, stirring occasionally, until broccoli is crispy-tender.

Add rigatoni and remaining ingredients, except parsley. Continue cooking, stirring occasionally, until cheese is melted. Sprinkle with parsley.

Notes: Since I used bacon pieces I just cooked my pasta, and while it was cooking I steamed my broccoli. When they were both done I added everything together. Really easy and delicious!

Baked Fettuccine

• 12 oz fettuccine
• 3/4 lb Italian sausage
• 4 large carrots, diced
• 4 large celery stalks, diced
• 1 large yellow onion, diced
• 1 1/2 cups grated Parmesan cheese
• 1 egg, lightly beaten
• 1/2 cup olive oil
• Salt and Pepper

1. Preheat oven to 400
2. Cook fettuccine in boiling, salted water until al dente. Drain. Coat bottom of empty pot with a little olive oil. Return the past to the pot and stir to coat it evenly with the oil. Remove from heat and keep warm.
3. Cook sausage over medium-high heat until well browned. Drain sausage in a bowl lined with paper towels.
4. Put carrots, celery, and onion in a large skillet and add water to just cover them. Boil until the carrots and celery are soft, testing with a fork. Drain vegetable in a colander. Saute veggies in a little olive oil until they're lightly browned and have lost most of their moisture. Season with salt and pepper to taste.
5. Mix egg into pasta and stir
6. Add Parmesan to pasta and stir well
7. Add sausage and veggies to pasta and mix thoroughly
8. Line 9x13 pan with aluminum foil, using enough extra so it and be folded over double. Spray foil with non-stick spray.
9. Pour the fettuccine mixture into the fold and spread evenly.
Wrap the foil over the top of pasta and seal, so that mixture is completely enclosed with foil, in the baking dish.
10. Bake for 30 minutes. Remove from oven and let cool for 10 minutes. Unwrap foil from top of dish and invert onto serving platter. Remove rest of foil.
11. Slice to serve

Changes I made: I used a little over a pound of sausage. I used a little less than 1 1/2 cups of cheese. 2 eggs and WAAAAY less than 1/2 a cup. Probably closer to 3 Tbsp of olive oil. I also left the pasta in the foil to serve and didn't cut it up to serve and it worked just fine. Both of my boys loved it and had 3 bowls full. The 4 year old even asked to eat it for breakfast, but I made him wait until lunch! It takes a few pots and pans but it was well worth it! It is more of a traditional Italian pasta and it not saucy or very cheesy at all but very tasty!

TGI Friday's Spicy Cajun Chicken Pasta

Yummo! We loved this at our house! I think one of the key ingredients for the sauce is the can of V-8 juice. At least you are getting your servings of veggies!

Ingredients

10 oz. cooked fettuccine (cooked al dente)

1 cup Spicy Cajun Pasta Sauce (recipe follows)

1 boneless chicken breast, cooked and sliced in strips

1 tablespoon Parmesan cheese

1 teaspoon chopped parsley

Spicy Cajun Pasta Sauce:

2 oz. olive oil

1 tablespoon fresh chopped garlic

1/2 cup coarsely chopped onion

1/2 cup coarsely chopped green peppers

1/2 cup coarsely chopped red peppers

1/8 teaspoon cayenne pepper

1 cup chicken stock

1 cup V-8 juice

cornstarch (mix about a table spoon with a couple tablespoons cold water to form a slurry)

salt and pepper, to taste

Directions

1. Prepare sauce: Heat oil in saute pan; add garlic; saute for 30 seconds; add onions and saute for 1 minute; add peppers and continue to saute for another minute. Deglaze with chicken stock and reduce to half. Add V-8 juice and cayenne pepper; bring to boil; simmer 10 minutes.

2. Thicken to consistency with cornstarch; season to taste with salt and pepper.

3. Add cooked pasta to sauce and heat through until hot.

4. Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.

I got this recipe and the Applebee's smothered chicken recipe from this site

http://www.recipesecrets.net/forums/

Chicken breasts Pierre

We had this last night and loved it. This meal combined with spaghetti noodles is under 400 calories (as long as you keep your noodles portion down and use whole wheat noodles:) It has great flavor and my husband thought it was a keeper as well. Recipe adapted from all recipes.

3-4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid (important, make sure you use stewed and not diced)
1/2 cup chicken broth
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1 clove garlic, minced
1/8 teaspoon hot pepper sauce (used Tabasco)

optional additives ( Which I didn't have on hand but it tasted great w/out)
1 teaspoon mustard powder
1/2 teaspoon celery seed

1. In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
2. In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Instead of letting it simmer on the stove top I put everything in a baking dish and baked it uncovered at 350 for about 20 minutes. This allowed the sauce to thicken up and was easy!

Olive Garden Fettucine Alfredo

I've made it and it acually is Olive Gardens recipe. Yummy. I also add strips of chicken that I've grilled in a pan with olive oil.

8 ounces Cream cheese -- cut in bits
3/4 cup Parmesan cheese -- grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cook -- drain
In large saucepan combine cream cheese, Parmesan, butter and
milk, stirring constantly until smooth. Toss pasta lightly with
sauce, coating well. Leftovers freeze well.

Chicken Tetrazzini

2 tablespoons butter
6 green onions chopped
8 oz of fresh mushrooms, sliced
4 chicken breasts, cooked and cubed
12 oz. package of egg noodles, cooked according to package
1 1/2 cubes of butter
3 Tablespoons flour
2 1/2 cups whipping cream or half and half
1 1/2 cups sour cream
salt and pepper
3 oz Parmesan cheese (the stuff in the green can just won't do, ya gotta have the real stuff)

Saute the mushrooms and green onion in 2 Tbsp. butter and set aside.Combine butter, whipping cream, and flour in a sauce pan and cook over medium heat. Cook until it starts to thicken then remove from the heat and mix in the sour cream plus salt and pepper to taste. Mix sauce with noodles, chicken, mushrooms and green onion. Put half of the noodle mixture into a 9x13 pan and top with half of the Parmesan cheese. Then top with remaining noodle mixture and top with remaining Parmesan cheese. Bake at 300 for 45 minutes.

**Sorry about two posts the last one i've tried and is yummy, but I wanted to have this recipe on hand the next time I make my menu...sounds delicious!

Ravioli Casserole

1 jar (28 ounces) spaghetti sauce
1 package (25 ounces) frozen cheese ravioli, cooked and drained
2 cups (16 ounces) small curd cottage cheese
4 cups (16 ounces) shredded mozzarella cheese
¼ cup grated Parmesan cheese

Spread ½ cup of spaghetti sauce in an ungreased 13 x 9 x 2 inch baking dish. Layer with half the ravioli, 1 ¼ cups of sauce, 1 cup cottage cheese, and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese.

Bake, uncovered, at 350 for 30 to 40 minutes or until bubbly. Let stand 5 to 10 minutes before serving. 6 to 8 servings.