Chicken Tetrazzin

Ingredients

Original recipe makes 8 servings                    

Makes servings USMetricAdjust Recipe (Help)

 

1 pound cooked and drained spaghetti

5 chicken breasts, cooked and cubed

2 (10.75 ounce) cans condensed cream of chicken soup

2 1/4 cups water

1/4 cup butter

2 cubes chicken bouillon
1/4 cup shredded Cheddar cheese
Directions

1. Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
2. In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
3. Bake at 350 degrees F (175 degrees C) for 25 minutes.

Meatball Stroganoff

Ingredients:

• Frozen Italian style meatballs (1/2 oz each) 
• Extra virgin olive oil  
• 2 cups beef broth 
• Seasoning
• kosher salt and black pepper to taste
• dried herbs (probably at least 1 - 1 1/2 tsp each) - parsley, oregano, basil
• 2/3 - 1 cup sour cream
• 1 cup heavy whipping cream
• Wide egg noodles

Tomato Basil Pasta

Blow your MIND" Tomato Basil Pasta! - No Straining, just Stirring

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta

Ingredients

...

12 ounces Linguine or Spaghetti
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

Crockpot Lasagna

http://www.oprah.com/food/Crock-Pot-Lasagna-Recipe

Ingredients
3 cans (14.4 ounces) crushed tomatoes
3 cloves garlic , finely chopped
2 Tbsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
1/4 tsp. freshly ground black pepper
2 containers (15 ounces each) fresh ricotta
2 cups (8 ounces) grated mozzarella
1/4 cup grated Parmesan
12 lasagna noodles (about three-quarters of a 1-pound box)
5 ounces (about 6 cups) baby spinach

Directions
In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.

In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.
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Garden Rotini with Grilled Zucchini and Chicken

1 box garden rotini (tri colored pasta), cooked
4 boneless chicken breasts
1 zucchini, quartered lengthwise
olive oil
seasoned salt
4 Tbs. butter
1 clove garlic, minced or pressed
2 cups half & half, warmed
1/2 cup shredded parmesan
5 oz Gorgonzola cheese, crumbled
2 medium tomatoes, chopped
handful fresh basil, chopped

Toss pasta with oil according to package directions.

Sprinkle the chicken breasts with seasoned salt and grill till done, then slice. Brush the zucchini with olive oil and sprinkle with seasoned salt. Grill for about 10 minutes. Cut the finished zucchini into bite sized pieces.

Melt the butter in a skillet. Cook the garlic in the butter for a minute or two. Whisk in the half & half and cook for a few minutes over medium heat. Add a pinch or two of seasoned salt. Stir in the cheeses and let them melt.

Mix the drained pasta, chicken, zucchini, tomatoes, basil and sauce together in a bowl and serve. Makes approximately 6-8 servings.

Chicken Brie Pasta

4 boneless chicken breast cooked and diced or 1 bag of Tyson fully cooked and cubed chicken breast
2/3 c. olive oil
2 large garlic cloves or 2 tsp. minced garlic in jar
2 c. diced tomatoes or 1 can diced tomatoes drained
2 Tbsp. basil
1/2 lb. brie cheese
16 oz. pasta cooked (egg noodles)
1/4 c. pine nuts
1/2 c. parmesan cheese

In a large skillet mix together olive oil, garlic, tomatoes, basil and brie cheese on low to medium heat. Warm until cheese has melted. Add chicken and warm.

In a large bowl combine pasta, pine nuts, and parmesan cheese. Add chicken mixture and toss gently.

Skillet Lasagna

adapted from a Pampered Chef recipe

Ingredients:

1 jar marinara sauce
3 c. water
8 oz lasagna noodles
1 lb bulk Italian sausage or sausage links, casings removed
2 garlic cloves, pressed
2 oz Parmesan cheese
2 tbsp chopped fresh parsley, divided
1 c. fresh whole milk ricotta cheese (about 8 oz)
1/2 c. shredded mozzarella cheese
1/4 tsp coarsely ground black pepper
Additional grated Parmesan cheese (optional)

Directions:

Combine sauce and water in large skillet. Cover; bring to a boil. Meanwhile, break noodles crosswise into quarters. Stir noodles into sauce. Cover; reduce heat and simmer 16-18 minutes or until noodles are tender, stirring occasionally. As noodles cook, place sausage into a different skillet; cook and stir over medium-high heat 6-8 minutes or until sausage is no longer pink, breaking into crumbles. Add pressed garlic; cook 1 minute. Remove from heat. Stir sausage into noodles and sauce.
Meanwhile, grate Parmesan cheese. Chop parsley using Santoku Knife; set aside 1 tbsp parsley for garnish. Combine cheeses, remaining parsley and black pepper in medium bowl. Scoop cheese mixture over noodles in dollups. Cover skillet and simmer gently 3-5 minutes or until cheese is melted and ricotta mixture is heated through.
To serve, sprinkle lasagna with reserved parsley and additional Parmesan cheese, if desired.
Yield: 6 servings

Cook’s Tips: Wrapping lasagna noodles in a clean kitchen towel before breaking into quarters prevents them from scattering around your countertop.

The attractive ruffled edge of regular lasagna noodles add to this dish's visual appeal. No-boil noodles can be used instead of the regular lasagna noodles, if desired. Reduce cooking time of noodles to 10-12 minutes; proceed as recipe directs.

Fresh whole milk ricotta cheese is preferred in this recipe for its smooth texture. Look for fresh ricotta cheese at the deli. Drain off excess liquid before using.

German Spaetzle Dumplings

Ingredients
1 cup all-purpose flour
1/4 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1 pinch freshly ground white pepper
1/2 teaspoon salt
1 gallon hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley

Directions
Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
Press dough through spaetzle maker, or a large holed sieve or metal grater.
Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

Rachael Ray's Cowboy Spaghetti

Ingredients
1 pound spaghetti
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices smoky bacon, chopped
1 pound ground sirloin
1 medium onion, chopped
3 to 4 cloves garlic, chopped
Ground black pepper
2 teaspoons hot sauce, eyeball it
1 tablespoon Worcestershire sauce, eyeball it
1/2 cup beer
1 (14-ounce) can, chopped or crushed fire roasted tomatoes
1 (8-ounces) can, tomato sauce
8 ounces sharp Cheddar
4 scallions, chopped

Directions
Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente or with a bite to it.

Heat a deep skillet over medium-high heat. Add extra-virgin olive oil and bacon. Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns, 3 to 4 minutes. Add onions, garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Add 1/2 cup beer and deglaze the pan. Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce.

Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve up pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon.

Spinach Tomato Tortellini

INGREDIENTS
1 (16 ounce) package cheese tortellini
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 cup chopped fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons dried basil
1 teaspoon minced garlic
2 tablespoons all-purpose flour
3/4 cup milk
3/4 cup heavy cream
1/4 cup grated Parmesan cheese

DIRECTIONS
Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

PW's Macaroni & Cheese

Ingredients
4 cups dried macaroni
1/4 cup (1/2 stick, 4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 egg, beaten
1 pound cheese, grated
1/2 teaspoon salt (more to taste)
1/2 teaspoon seasoned salt (more to taste)
1 teaspoon ground black pepper
*Optional spices: cayenne pepper, paprika, thyme

Preheat oven to 350 degrees. Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Sausage and Pepper Baked Ziti

(makes 2 - one for now, one for the freezer)

Ingredients

1 pound(s) sweet and/or hot Italian sausage links, casings removed
4 clove(s) garlic, crushed with press
2 large red, green, and/or yellow peppers, cut into 1/4-inch slices
1 (1-pound) jumbo onion, cut in half, then cut crosswise into 1/4-inch slices
1 pound(s) sliced white mushrooms
1 can(s) (28-ounce) whole tomatoes in puree
1 can(s) (15-ounce) tomato puree
1 teaspoon(s) salt
1 pound(s) ziti or penne pasta
1 package(s) (8-ounce) shredded part-skim mozzarella cheese
1/2 cup(s) freshly grated Pecorino Romano cheese

Directions

In deep 12-inch nonstick skillet, cook sausage on medium 10 minutes or until browned, stirring and breaking it up with side of spoon. With slotted spoon, transfer sausage to medium bowl.
In drippings in skillet, cook garlic, peppers, onion, and mushrooms, covered, 10 minutes. Uncover and cook 8 minutes longer or until vegetables are tender and most of liquid has evaporated. Stir in tomatoes, tomato puree, and salt; heat to boiling on medium-high, stirring and breaking up tomatoes with side of spoon. Reduce heat to medium-low; cover and cook sauce 10 minutes, stirring occasionally.
Meanwhile, cook pasta according to package directions, but cook 2 minutes less than recommended cooking time.
Preheat oven to 400 degrees F. Reserve 1/2 cup pasta cooking water. Drain pasta. Return pasta and reserved cooking water to pot; stir in tomato sauce to coat pasta. Add mozzarella and reserved sausage; toss to combine. Divide mixture evenly between 2 shallow ungreased 2 1/2-quart ceramic baking dishes. Sprinkle with Romano cheese.
Bake one casserole 20 to 25 minutes or until top browns and sauce is bubbling. Let stand 10 minutes. Meanwhile, prepare second casserole for freezing.

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To reheat after thawing 24 hours:

Conventional oven: Heat, loosely covered, at 350 degrees F 1 hour; uncover and heat 30 minutes longer.

Microwave oven: Heat, covered, on Low (30 percent) 35 minutes, then on High 15 minutes longer

Quick and Easy Stroganoff & Noodles

Ingredients:

* 1 pound lean thin steak, cut in strips
* 1 medium onion, sliced
* 1 clove garlic, minced
* 1 can (10 3/4 ounces) cream of mushroom soup
* 1 cup sour cream
* 2 tablespoons ketchup
* 2 teaspoons Worcestershire sauce
* 1 can (4 ounces) mushrooms, undrained
* 6 ounces noodles, cooked and drained
* 1 tablespoon butter

Preparation:
In a skillet in a small amount of oil, brown meat. Add onion and garlic and cook just until tender. Combine soup, sour cream, ketchup, Worcestershire sauce, and mushrooms with liquid; stir to blend. Pour over the meat and heat through. Toss noodles with the butter. Serve in separate serving bowls or chafing dishes. Serves 4.

RR's Macaroni and Cheese with Ham

Prep Time: 20 min
Cook Time: 15 min
Serves: 6 servings

Ingredients
Salt
1 pound cavatappi (hollow corkscrew shaped pasta) or other short cut pasta
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken stock
1 1/2 cups whole milk
Freshly ground black pepper
A few grates nutmeg
1 cup shredded Gruyere
1 cup shredded white sharp Cheddar
2 tablespoons Dijon mustard
1/4 pound French ham, deli sliced, finely chopped

Directions
Heat a large pot of salted water to a boil, drop in pasta. Cook pasta to just shy of al dente.

Heat sauce pot with butter over medium heat, whisk in flour and cook for 1 minute, whisk in stock then milk, allow the sauce to thicken, and season with salt, pepper and nutmeg. Stir in cheeses in a figure eight motion. Stir in Dijon and ham and remove the sauce from heat. Drain pasta and combine with sauce.

Super Easy Stuffed Shells

1 pkg frozen stuffed shells
2-3 c. spaghetti sauce
1/2 c. alfredo sauce
1/4 c. pesto sauce

Preheat oven to 400. Using a 9x9 glass dish, coated with cooking oil spray, spread a cup of spaghetti sauce. Lay shells cheese side up in sauce. Top shells with the rest of the spaghetti sauce. Place dollup of alfredo sauce on top of each shell, then top each with a dime sized amount of pesto sauce. Cover with foil and back for 40 minutes.

Lasagna

Brown 1-1/2 lb ground beef. Add 1 tbsp parsley, 1/2 tsp salt, 12 oz tomato paste, 1 clove garlic, minced, 1 tsp basil, 2 cups tomatoes. Simmer 30 minutes. Refrigerate overnight. (Not sure this is important when freezing, but definitely a must when making to eat right away).

Cook and drain 6-8 lasagna noodles. Combine 3 cups cottage cheese (24oz container), 2 beaten eggs, 1/2 tsp black pepper, 1/2 cup parmesan cheese, and 2 Tbsp parsley flakes. Shred 1 pound mozzarella cheese.

In a 9x13 greased pan, layer 1/2 noodles, 1/2 cheese mixture, 1/2 mozzarella, 1/2 meat sauce. Repeat layers and save some mozzarella for the top of the lasagna.

Bake at 375 degrees for 30 minutes. Let stand 15-30 minutes before serving.

Abolutely Fabulous Macaroni & Cheese

(This makes ALOT, you might want to cut the recipe in half!)

Prep: 25 min.
Bake: 20 min.

1 pkg (16oz) elbow macaroi
3 c. (24oz) 4% cottage cheese
1/2 c. butter, cubed
1/2 c. all-purpose flour
1 tsp. salt
1/2 tsp. white pepper
1/4 tsp. garlic salt
3 c. half & half cream
1 c. milk
4 c. (16oz) cheddar cheese, shredded

Topping:
1 c. dry bread crumbs
1/4 c. butter, melted

Preheat oven to 400. Cook macaroni according to package directions. Meanwhile, place cottage cheese in a food processor; cover and process until smooth. Set aside.
In a large saucepan, melt butter. Stir in flour, salt, pepper and garlic salt until smooth. Gradually add cream and milk. Bring to a boil: cook and stir for 2 minutes or until thickened.
Drain macaroni; transfer to a large bowl. Add the cheddar cheese, cottage cheese and white sauce; toss to coat. Transfer to a greased 13 x 9 baking dish. (Dish will be full) Combine bread crumbs and butter; sprinkle over the top.

Bake, uncovered, at 400 for 20-25 minutes or until bubbly.

Lasagna Rolls

12 lasagna noodles
2 c. FF ricotta cheese
1 egg
1/4 c. parsley
1 1/2 c. part-skim mozzarella cheese
8oz extra lean ground beef
28oz pasta sauce

Preheat oven to 375F.

Cook noodles according to package directions and drain, rinse in cold water. Mix ricotta, egg, parsley, and 1c mozz. in a bowl; set aside. Cook ground beef in skillet over medium heat until browned, drain grease. Spread 1/2 cup sauce in 9x13 baking dish. Spread 3tbs. ricotta mix on each noodle, top with some ground beef and roll up. Arrange seam sides down in baking dish. Top roll-ups with remaining sauce and mozz. Bake loosely covered for 15min. Remove cover and bake for 10 min. longer or until brown and bubbly.