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}

Menu Monday

Monday: Work; Wendy's Value Menu and then This.
Tuesday: Costa Vida
Wednesday: Soft Tacos
Thursday: Russian Chicken done with Peach Jam {Thanks Kristi!!}
Friday: Chicken Tetrazzini
Saturday: Turkey Steak and Tortellini with Jason's Special Sauce
Sunday: Fried Chicken with Mashed Potatoes and Gravy

The week was hectic. The End.

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.

a Menu {from last week}

Monday: Grilled Ham n Cheese and left over Soup
Tuesday: Heavenly Chicken Pasta
Wednesday: Baked Potato Bar
Thursday: Frozen Totino Pizzas
Friday: Homemade Mac and Cheese and Hot Dogs
Saturday: Left Overs
Sunday: Homemade Chicken Noodle and Cheesy Broccoli Soup at Thompson's

Can you recall your last weeks menu if you haven't written it down?  I can't!!!

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.

Menu Monday

Last Week was yummy...

Monday: Turkey Steak and Baked Potato
Tuesday: Left Overs
Wednesday: Corn Dogs
Thursday: Pasta E. Fagioli
Friday: Chicken Crescents
Saturday: White Chicken Chili
Sunday: Grilled Chicken, Mashed Potatoes and Peas

Growing up my Mom and Dad always made Chili on Halloween.  I was missing that tradition and think I just might keep it up.  What did you have for dinner on Halloween?

Menu Monday {even though it's Tuesday!}

Last weeks carte du jour...

Monday: Panda Chicken & Rice
Tuesday: Taco Soup
Wednesday: Beef & Scalloped Potatoes
Thursday: Bacon Ranch Chicken
Friday: Gia's - {was my birthday}
Saturday: Spooky Treats at the Great Grandma Halloween
Sunday: Olive Garden Alfredo sauce on tortellini, grilled chicken and sauteed mushrooms and carrots

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!