Chicken Broccoli Alfredo

1/2 of a 16 oz pkg linguine or your choice of pasta
1 cup fresh or frozen broccoli florets
2 Tbs butter
1 lb boneless skinless chicken, cut into pieces
1 can cream of mushroom soup
1/2 cup of milk
1/2 cup grated Parmesan cheese
1/4 tsp ground black pepper

Directions

Heat butter in skillet on medium heat. Add chicken and cook until well browned, stirring often.

Meanwhile prepare pasta according to package. Add broccoli during last 4 minutes of pasta cooking time. Drain Pasta and broccoli well.

Stir soup, milk, Parmesan, pepper, pasta and broccoli into skillet. Cook until mixture is hot and bubbling.

Serve with additional Parmesan.

sidenote: my family loved this. I think the kids even ate a little broccoli without realizing! {not all of course, but some!}

Olive Garden Alfredo Sauce

1 pint heavy cream
1 stick REAL butter {not margarine}
2 Tbs cream cheese
1/2 cup Parmesan
1-2 cloves garlic {1 big or 2 small} crushed, pressed or finely chopped
salt and pepper

Directions:

Melt the butter slowly in the pan, add the garlic and then bring the temperature up to just above medium low heat, allowing it to fry a bit. Stop the frying and bring the temperature back down to medium low before the Butter browns.

Add the heavy cream and cream cheese and season with salt and pepper

Stir frequently until cream cheese is all melted When you do not see any more solids add Parmesan, turn heat to low and simmer for 20 minutes.

Serve over your favorite pasta.

Beans & Wieners

 Photo By Bracken

1 lb polish dogs cut into pieces
3-15 oz cans Pork and Beans
1/2 cup ketchup
1/4 cup finely chopped onion
1/4 cup molasses
2 tsp mustard

Directions

Mix ingredients in slow cooker. Cover and cook on low 4-5 hours.

sidenote: yummy served with these!

Chicken Tetrazzini

1/2 lb spaghetti/Alfredo noodles/ linguine etc.
1 lb boneless skinless chicken - cubed
2 cups sliced fresh mushrooms
4 oz cream cheese - cubed
1/4 cup flour
1 can chicken broth
3 Tbs Parmesan
1/2 cup shredded Mozzarella

Directions


In a large skillet add chicken and mushrooms, cook for 8 minutes stirring frequently. Remove mixture from skillet, put in bowl, cover and place in microwave to keep warm.

Start cooking pasta according to package.

Place cream cheese, flour and broth in skillet. Turn heat on medium high and whisk until boiling. Reduce heat and simmer 5 minutes.

Drain pasta and add chicken mixture, cream cheese mixture and 2 Tbs of the Parmesan. Mix well. Heat through and serve topped with remainder of Parmesan & Mozzarella.

sidenote: or just forget to save some cheese to serve on the top and cook it all in, tastes good to me!

Homemade Mac & Cheese {EASY!!}

2 cups elbow mac
1 cup grated cheddar

Directions

Prepare noodles according to package. Drain. Add Cheese and stir until melted.
Serve Immediately.

Pasta E. Fagioli {the soup}

1/2 pound lean ground beef
3/4 tsp olive oil
1/2 of an onion, chopped
1/4 of a bag of baby carrots, chopped
2 ribs celery, diced
1 24 oz. can diced tomatoes
1 can drained red kidney beans
2 cans beef stock
3/4 tsp. oregano
3/4 tsp. pepper
2 tsp. parsley
1/2 tsp. Tabasco sauce
1 1/2 cups spaghetti sauce
2 cups Ditalini {Salad Macaroni} pasta, cooked and drained


Directions

Brown the ground beef in the oil in a skillet, until crumbly. Stir in carrots, onions, celery, and undrained tomatoes. Simmer for 10 minutes. Rinse and drain the kidney beans, then stir into the beef mixture. Stir in stock, oregano, pepper, parsley, and Tabasco sauce. Simmer for 45 minutes until celery and carrots are tender. Stir in spaghetti sauce and pasta.


Serving Suggestions

bread sticks, in a bread bowl, with crumbly bread, or even just cheese and crackers.

FYI: I have done this in the slow cooker. adding everything but the pasta and spaghetti sauce and letting it cook 4-6 hours on low then adding cooked pasta and spaghetti sauce just before serving.

sidenote: Personally I didn't like it as much when I didn't add all the onion it called for and I like it even better when it's thick and not soupy.  {Add more spaghetti sauce and less broth}

White Chicken Chili

2 cans white beans with juice
1 can chicken broth
2 cups cheese {Pepper Jack or Monterrey Jack}
1/2 an onion - minced
2 chicken breasts cut into bite size pieces
1 can mild green chilies
1 Tbs cumin
2 garlic cloves minced
1/2 Tbs chili powder
1/2 tsp sugar
1/2 tsp salt
1/8 tsp crushed red pepper

Directions

Combine ingredients in slow cooker and cook on low for 4-5 hours or on high 2 -3 hours.

sidenote: not my favorite.  I didn't like the taste the green chilies gave, they kind of took over, do you have a favorite white chili recipe you can share with me??  ALTHOUGH! My kids and husband loved this.

Heavenly Chicken Pasta

4 oz Cream Cheese, softened
1 can cream of mushroom soup
1/4 cup Italian Dressing
1 can sliced mushrooms
1-1/2 lb. boneless skinless chicken, cut into bite-size pieces
1/2 lb. linguine, uncooked
2 Tbsp. chopped fresh parsley

Directions

Mix cream cheese, soup, dressing and mushrooms until well blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).

Cook pasta as directed on package about 15 minutes before chicken is done; drain.

Serve topped with chicken mixture and parsley.

Garlic Creamed Chicken

2 boneless skinless chicken breasts
1 can cream of mushroom soup
1 cup sour cream
4 oz cream cheese - softened
2 cloves garlic - minced

Directions

Combine ingredients in slow-cooker and cook for 3-4 hours on high.

Serve over rice or noodles.

side note: I shredded my chicken once it was cooked to serve more people!

Angels Pasta

 
8 oz angel hair pasta
2 cloves crushed garlic
1 Tbs olive oil
1 or 2 zucchini sliced
3 tomatoes - chopped
Salt & Pepper to taste
Basil
Mozzarella Cheese

Directions 

Heat a large skillet over medium heat. Pour in oil and saute garlic until golden. Stir in zucchini, salt and pepper. Mix in tomato, cover and simmer on low heat.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes; drain.

Season vegetables with basil right before mixing with pasta. 

Combine pasta and vegetables. Serve topped with mozzarella.

Corn Dogs

 3/4 cup corn meal
1 cup flour
1 tsp baking powder
1/4 cup sugar
1/2 tsp salt
2 Tbs honey
1 egg
1/4 cup vegetable oil
enough milk to make consistency of cake batter {thick cake batter!}
1 package favorite hot-dogs

Directions

Heat 1 quart vegetable oil in a deep saucepan over medium heat. {I use my fry-daddy}

In a medium bowl, combine cornmeal, flour, baking powder, sugar and salt. Stir in eggs and milk.

Insert wooden skewers into hot-dogs. Roll dogs in batter until well coated.

Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes.

Drain on paper towels.

Panda Express Mandarin Chicken

2 boneless skinless chicken breasts
½ tablespoon sugar
½ teaspoon salt
¼ teaspoon of garlic powder

Optional-
1 can water-chestnuts
1 zucchini sliced and diced

Mandarin Sauce-
2/3 cup sugar
¼ cup soy sauce
1 tablespoon lemon juice
1 teaspoon fresh garlic (minced)
1 teaspoon ginger
¼ cup water
4 teaspoons cornstarch

Pound chicken breasts with a mallet to an even thickness and season both sides with sugar, salt, and garlic powder. Grill chicken 4-6 minutes on each side or until no longer pink inside. Remove from grill and cut into bit sized strips. Set aside.

In a bowl combine sugar, soy sauce, lemon juice, garlic and ginger. Pour into a wok or sauce pan. Heat the mixture until almost at a boil.

Combine cornstarch and water. Once the sauce starts to boil add the cornstarch mixture and stir until thickened.

Add grilled chicken, zucchini and water-chestnuts to the wok and coat with the sauce. Simmer until heated thoroughly.

Serve over cooked rice.

sidenote: I just used my pre-prepared chicken out of the freezer... easy peasy.

Sloppy Joes

1/2 lb ground beef
1/2 onion - minced
1/2 cup ketchup
1 tsp mustard
1 Tbs lemon juice
1/2 tbs Worcestershire sauce
1 Tbs vinegar
1 Tbs brown sugar

Seasonings
garlic powder
celery salt
chili powder
lemon pepper
season all

Directions

Cook beef and onion over medium heat {seasoning well} until meat is no longer pink.
Stir in remaining ingredients.
Simmer for 5 minutes or until heated through. Serve on buns.

Tomato Mac

1 lb ground beef
2 cups elbow macaroni
1/2 an onion minced
1 can tomato soup
1 soup can of milk
1 can tomato sauce
1 jar tomatoes

Seasonings:
garlic powder
Italian seasoning
salt
chili powder
pepper

Directions

Prepare macaroni according to package. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink. Stir in soup, milk, sauce and tomatoes. Drain macaroni; stir into beef mixture and season to taste.

Cook until heated through.

side note: very versatile. More often than not I don't make this exact recipe. No onion? add onion powder, no tomatoes? add salsa. Just play with it...

see the picture? I didn't have enough elbow so we used egg noodles!

Pork and Bean with Bacon Soup

1/2 pound prepared ground beef
1/4 cup minced onion
1/5 cup shredded carrot
2 TBS brown sugar
1 tsp mustard
2 8 oz cans tomato sauce
16 oz can pork & beans
12 oz can bean with bacon soup
1 soup can of water

Directions

Combine and cook in slow cooker for 3-4 hours on high.

BBQ Meatballs

1½ pound Ground Beef
¾ cups Oats
1 cup Milk
3 Tablespoons Very Finely Minced Onion
1½ teaspoon Salt
Plenty Of Ground Black Pepper, to taste

1 cup All-Purpose Flour (coating For Frozen Meatballs)
Cooking Oil

1 cup Ketchup
2 Tablespoons Sugar
3 Tablespoons Vinegar
2 Tablespoons Worcestershire
4-6 Tablespoons Minced Onion
1 dash Tabasco

Directions

Preheat oven to 350 degrees.

Combine first 6 ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.

After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.

Brown meatballs in oil until just brown. Place into a baking dish.

Combine last 6 ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes.

Serving Suggestions


Pioneer Woman suggests serving with egg noodles, mashed potatoes, or crusty French bread.

I like it with Macaroni and Cheese {from a BOX} :)

Burritos

1 can chili
1/2 can re-fried beans
5 or 6 tortillas
5 or 6 slices cheddar cheese

Directions

Combine chili and re-fried beans in bowl. Microwave until warmed through.

Divide bean mixture into even amounts and place on tortillas with a slice of cheese. Roll tortillas 'burrito style' and fry in oil on medium heat until crisp.


Serving Suggestions

We serve with sour cream and salsa

Corn Chowder

1  cup chopped onion
2 cups frozen southern style hash browns
2 cups diced cooked ham
1 can corn (do not drain)
1 can cream style corn
1 corn can full of milk
1 can cream of mushroom soup
salt, pepper, parsley flakes

Directions

Combine everything in crock pot and cook on high 3-4 hours or all day on low.

Beef and Scalloped Potatoes

5 to 6 large Red Potatoes, sliced
1 cup chopped onion, divided
2 tsp salt, divided
1 cup grated cheddar cheese
1 1/2 pounds ground beef
3/4 cup sour cream
1/2 cup crushed saltines

Directions

Preheat oven to 350 degrees.

Layer potatoes, 3/4 cup onion, 1 tsp salt, and cheese evenly in a greased 9x13 inch pan.

In a bowl mix: beef, sour cream, saltines, remaining onion and salt. Place beef mixture over potato mixture. Bake covered with foil 30 minutes. Remove foil and bake additional 20 minutes, or until meat and potatoes are done.

side note: this one we seasoned with Italian seasoning as well

Mich's Crockpot

2 boneless skinless chicken breasts cut in strips
1/4 package cream cheese
pepper, onion salt & garlic salt
1/4 cube margarine
2 cans cream of chicken soup
shredded hash browns {as many as I can fit}
1 cup grated cheddar cheese
chives

Directions

Combine chicken, cream cheese, pepper, onion salt, garlic salt and margarine in crock pot. cook on high for 1 hour.

After 1 hour - Mix together soup, hash browns & cheese seasoning with pepper, onion salt, garlic salt and chives. Add to crock pot.

Set crock pot on low for 3-4 more hours or high for 2.


side note: I like to add any leftover rice, mashed potatoes and gravy as well.

*special thanks to my friend Michelle for her ingenious recipe!