Hearty Chicken and Noodle Casserole

Hearty Chicken and Noodle Casserole

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1 can Campbell’s Cream of Mushroom Soup
½ cup milk
¼ tsp ground black pepper
¼ cup grated Parmesan cheese
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
2 cups medium egg noodles, cooked and drained
½ cup shredded Cheddar cheese


1.  Stir soup, milk, black pepper, grated Parmesan cheese, vegetables, chicken, and noodles in 1 ½ qt casserole dish.

2.  Bake at 400º for 25 minutes or until hot.  Stir.

3.  Top with Cheddar cheese.


SURVEY SAYS:  Keeper!  Everyone really liked this recipe and it was SO EASY!  Definitely need to double it next time, though, as we ate all of it when I cooked it in the amounts above.

Lemon Pepper Chicken with Creamy Pasta

Lemon Pepper Chicken with Creamy Pasta

From the Recipe Shoebox.com

The ingredients:
4 boneless, skinless chicken breasts (about 1-1/2 pounds)
salt and pepper
2 Tbs. olive oil, divided
3-4 garlic cloves, minced
1 Tbs. grated lemon zest
3 Tbs. fresh lemon juice (I used 1-1/2 lemons to get enough juice and zest)
1 lb. spaghetti noodles
1 cup ricotta cheese
1 cup grated Parmesan cheese
2 Tbs. finely chopped fresh parsley

Directions:
Pat chicken dry paper towel and season with salt and pepper.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking.  Cook chicken until well browned and almost cooked through, about 4-5 minutes on each side.  Transfer to cutting board and cover with foil.  Let rest 5 minutes, then slice crosswise into chunks.

Heat remaining oil in now empty skillet over medium heat until simmering.  Cook garlic and 3/4 teaspoon pepper until fragrant, about 30 seconds.

Add lemon juice and simmer, about 1 minute.  Add chicken  and any accumulated juices and cook an additional 3 minutes or until chicken is cooked through.

Meanwhile add 1 tablespoon salt and pasta to boiling water and cook until al dente.  Drain the pasta in a colander over a bowl and reserve pasta water.  Return the drained pasta to the pot.

In a separate small bowl, combine ricotta, Parmesan, lemon zest, and 1/4 tsp. salt.  Add to the drained noodles.  Stir together.  Add chicken mixture, parsley, and 1/2 cup reserved pasta water, adding more pasta water as needed for moisture.  Season with salt and pepper to taste.  Serves 8.  Serve immediately with fresh, hot bread.  Enjoy!

SURVEY SAYS:  so good!!  Definitely a keeper!

Baked Macaroni and Cheese

Baked Macaroni and Cheese

From the back of the Market Pantry Elbows Noodles

makes 4 main dish servings; Prep Time:  25 Minutes;  Total Time:  55 Minutes

1 ¾ cup elbow noodles
¼ + 1 tbsp. butter, divided
3 tbsp. flour
1 tsp dry mustard
1 tsp salt
2 ½ cups milk
8 oz shredded Cheddar Monterey Jack cheese blend (about 2 cups)
2 tbsp dry bread crumbs
2 tbsp grated Parmesan cheese


1.  Heat over to 375º.  Spray 1 ½ quart or 2 quart casserole dish with cooking spray.  Cook pasta according to directions; drain.

2.  In saucepan over medium heat melt ¼ cup butter; whisk in flour, mustard and salt.  Gradually whisk in milk.  Cook and stir until mixture thickens and begins to bubble.  Remove from heat.  Add shredded cheese; stir until melted.

3.  Combine sauce with macaroni in casserole.  In small bowl, melt remaining 1 tablespoon butter.  Combine with breadcrumbs and Parmesan cheese.  Sprinkle over top of macaroni.

4.  Bake 20 minutes or until crumb mixture is golden brown and edges are bubbly.  Let stand 10 minutes before serving.

**can also use American cheese from deli.

SURVEY SAYS:  Finally a homemade mac-n-cheese recipe that is a keeper!  Would definitely make more of the topping next time, though.

Spaghetti Carbonara

Spaghetti Carbonara

Eating Light Magazine; Spring 2012 Edition

1 lb Spaghetti
3 extra-large eggs
¼ cup chopped fresh flat-leaf parsley
¼ tsp. crushed red pepper flakes
2 tbsp. olive oil
4 oz. diced thick cut bacon
1 tbsp minced garlic
1/3 cup frozen peas, thawed
½ cup freshly grated parmesan cheese
Salt and pepper

1.  Heat large saucepot and cook spaghetti according to package directions.  Reserve the drained water.  Drain and return to pot.

2.  In small bowl, whisk together eggs, parsley, red pepper flakes, and salt

3.  In a large, deep skillet on medium, heat oil.  Add bacon and cook until lightly browned, stirring frequently.  Add garlic and ½ teaspoon freshly ground black pepper, and cook 1 minute, then reduce heat to medium-low.

4.  Add drained pasta, egg mixture, and peas, plus ½ cup of the reserved pasta cooking water to the skillet with the bacon.  Stir and cook 1 to 2 minutes, adding more pasta cooking water if necessary, until sauce has creamy consistency.  Add Parmesan; toss; serve immediately.

SURVEY SAYS:  Definitely a keeper!  This is so easy to make and really, really good!!

Guiltless Alfredo Sauce

Guiltless Alfredo Sauce

From  Our Best Bites: Mormon Moms in the Kitchen

2 cups low-fat milk
1/3 cup (3 ounces) low-fat cream cheese
2 tablespoons flour
1 teaspoon salt
1 tablespoon water
3 garlic cloves, minced
1 cup freshly grated Parmesan Cheese (best if you grate it yourself, as pregrated is too dry and the sauce will be lumpy)

1.  In a blender, blend milk, cream cheese, flour, and salt until smooth and set aside

2.  In a large, nonstick saucepan, melt butter on medium-high heat and add the garlic.  Saute the garlic for about 30 seconds, stirring constantly to prevent the garlic from sticking and burning.

3.  Add the milk mixture ot the pan.  Stir constantly for 3-4 minutes or until it just comes to a simmer.  Keep stirring and let it cook for a few minutes more or until the sauce thickens, about 6-7 minutes.

4.  Once the sauce has started to thicken, remove from heat.  Whisk the cheese into the sauce and immediately cover the pan.

5.  Allow the sauce ot stand for at least 10 minutes before using.  It will continue to thicken upon standing.

6.  Serve immediately.  Refrigerate leftovers for up to 5 days.  The sauce will become very thick once refrigerated.  To use it, reheat the sauce and add a little milk until the desired consistency is reached.


FREEZER INSTRUCTIONS:  After step three, transfer the mixture to an 8x8 inch disposable aluminum baking pan.  Sprinkle with cheese and cover tightly with aluminum foil.  Freeze for up to 3 months.  When ready to cook, preheat the oven to 400º and bake, covered, for 90 minutes or until the casserole is cooked through and the cheese is melted and bubbly.

SURVEY SAYS:  So good!  It is light so you don't feel weighed down afterwards. It does take a lot of stirring, though, so it makes it hard to work on other parts of the meal at the same time.. unless you recruit a helpful kiddo:)

Chicken Lasagna Roll Ups

Chicken Lasagna Roll Ups

From Sandra Lee Semi-Homemade: The Complete Cookbook

12 lasagna noodles
1 container (15 oz) ricotta cheese
1 egg, lightly beaten
1 tablespoon Italian dressing
1 tablespoon crushed garlic
1 tablespoon chopped fresh parsley
1 jar (24 oz) marinara sauce
2 cups shredded rotisserie chicken (I used Purdue chicken strips that were pre-cooked)
2 cups shredded mozzarella cheese
2 tablespoons shredded Parmesan cheese

1.  Preheat oven to 350º.  In a large pot of boiling salted water, cook lasagna noodles for 8 minutes.  Drain and rinse with cold water to stop cooking; drain again. Set aside.

2.  In a medium bowl, stir together ricotta cheese, beaten egg, Italian seasoning, garlic, and parsley.

3.  Spread ½ cup of the marinara sauce in a 9x13 baking dish.  Spread each lasagna noodle with 2 tablespoons of ricotta cheese mixture; sprinkle each with 3 tablespoons of mozzarella cheese.  Roll up filled noodles and place, seam sides down, in prepared baking dish.  Spoon the remaining marinara sauce over roll-ups.

4.  Cover with foil.  Bake in preheated oven for 35 minutes.  Remove foil; sprinkle with Parmesan cheese.  Bake for 10 minutes more.  Serve hot.

SURVEY SAYS:  So good!  Everyone really liked this recipe; although it takes some time to prepare it.

Pasta with Garlic Roasted Broccoli

From Amandascookin.com

6 cups broccoli florets
2 garlic cloves, finely chopped
1/2 cup chopped walnuts
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons extra virgin olive oil
1 pound rotini pasta
1/2 cup chicken broth
2 tablespoons unsalted butter
1/4 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees F. Bring a large covered pot of water to a boil.

Combine broccoli, garlic, walnuts, salt and pepper in a bowl. Drizzle with oil and stir with hands until coated. Place broccoli mixture on a large rimmed baking sheet and roast 13 minutes, stirring twice during roasting.

When water comes to a boil, remove lid and add a tablespoon of salt. While broccoli is roasting, cook pasta following package directions.  Drain and return to pot. Add broccoli mixture to pasta pot and stir in broth, butter and cheese. Serve immediately.

SURVEY SAYS:  So good!  Super easy to make, too!  I absolutely loved how the broccoli turned out!

Thai Peanut Noodles

Thai Peanut Noodles
8 ounces linguine noodles
1/2 cup chicken broth
3 tablespoons creamy peanut butter
1-2 teaspoons chili sauce (1 is mild with a bite, 1.5 is medium-hot, and 2 is hot)
1 1/2 tablespoons honey
3 tablespoons soy sauce
1 1/2 tablespoons minced fresh ginger
2-3 cloves garlic, minced
chopped green onions
chopped cilantro
chopped peanuts
2 limes for garnish

1.  Cook noodles in salted water according to package directions
2.  While the noodles are cooking, combine the chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat.  Whisk until smooth and remove from heat.
3.  Toss cooked noodles with sauce and divide among 4 bowls.  Sprinkle with green onions, cilantro, and chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

SURVEY SAYS:  Keeper, but needs tweeking next time.  I only put 1/2 tsp of chili sauce in it and it still had quite a "kick" to it...  Also, I didn't have any limes so maybe the lime juice would help calm the spicy-ness.

Skillet Macaroni and Cheese

Skillet Macaroni and Cheese

3 1/2 cups water, plus extra if needed
1 (12-ounce) can evaporated milk
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
2 tablespoons butter, cut into small chunks
Ground black pepper to taste

Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.

Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.

Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

Ham and Pea Variation
Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.

SURVEY SAYS:  OK...  I had used our cheddar cheese for another recipe the night before so I used another kind of cheese instead... needless to say it didn't taste right.  I want to make this one again using the right kind of cheese:)

Baked Spaghetti

Baked Spaghetti
1/2 package of spaghetti
1 pound ground beef
1/2 medium onion, chopped (I didn't use)
1 jar meatless spaghetti sauce (I used Barilla brand)
1/4 teaspoon seasoned salt  (I just used regular salt)
1 egg
2 tablespoons and 2 teaspoons grated Parmesan cheese
2 tablespoons melted butter
1 small container of small curd cottage cheese
2 cups shredded mozzarella cheese

• Cook spaghetti according to package directions.
• In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in the spaghetti sauce and seasoned salt; set aside.
• In a large bowl, whisk eggs, Parmesan cheese, and butter.  Drain spaghetti, add to egg mixture and toss to coat.
• Place half of the spaghetti mixture in a greased 13x9 inch pan.  Top with half of the cottage cheese, meat sauce and mozzarella cheese.  Repeat layers.  Cover and bake at 375º for 30 minutes.  Uncover and bake 10 minutes longer at 350º (or until cheese is melted).

SURVEY SAYS:  It's a keeper!  I modified the ingredients from the orginal recipe quite a bit and changed the cooking time and temperature (modifications are above) and my family LOVED it! 

Lasagna

Lasagna
8 lasagna noodles
1 lb hamburger
1 har Barella tomato herb spaghetti sauce
1/4 cup water
2 eggs
1 small carton low-fat cottage cheese
1 T parsley
4 cups mozzerella cheese (1 full bag)

Cook and drain lasagna noodles.  To make the sauce, brown hamburger, add the bottled sauce and about 1/4 cup water and heat through.  In separate bowl blend eggs, cottage cheese and parsley together.  In a 9 x 13 pan layer 4 lasagna noodles, spread on half the hamburger mixture, then spread half the cottage cheese mixture and sprinkle with 2 cups of cheese.  Then layer the noodles, hamburger mixture, cottage cheese mixture and the remaining 2 cups of cheese.  Bake at 350º for 25 minutes.  Let stand for 10 minutes before serving.

SURVEY SAYS:  Good!  It was a little watery, so I don't think I will add the 1/4 cup of water next time.  Also, I baked it for 25 minutes with tin foil, then 10 more minutes without tin foil.  Sean loved this recipe and it was a lot easier than I thought homemade lasagna would be!

Snap Peas 'n' Ham Alfredo

Snap Peas 'n' Ham Alfredo
1 package frozen pasta, broccoli, and Alfredo sauce
2 cups fresh sugar snap peas
1/4 cup water
2 cups cubed fully cooked ham
1/2 teaspoon dried oregano
1/8 teaspoon pepper

Prepare pasta and sauce according to package directions.  Meanwhile, place peas and ater in microwavbe safe dish and cook in microwave for about a minute.  Drain. 

Stir the peas, ham, oregano, and pepper into pasta mixture; cook and stir for 3/4 minutes or until heaed through.

**Note:  I did not use frozen pasta, broccoli and Alfredo sauce.  I made pasta (using Rigatoni noodles), cooked fresh broccoli, and made the Alfredo sauce - then just mixed it all together when it was cooked.

SURVEY SAYS:  Keeper.  Not a favorite of mine, but Ethan loved it - aske for seconds and ate it all!  To me it was kind of plain.  Sean isn't home so I don't know what he will think about it, but hopefully he will like it because we have lots of leftovers!

Baked Ziti with Sausage

Baked Ziti with Sausage
1 (16 ounce) package dry ziti pasta
1 pound mild Italian sausage
1 (15 ounce) container ricotta cheese
1 egg
1 large yellow onion, minced
2 teaspoons minced garlic
1 teaspoon dried oregano 1/2 teaspoon salt
1/2 teaspoon ground black pepper
1  jars spaghetti sauce,divided
1 (8 ounce) package shredded Italian cheese blend
1 teaspoon dried basil (optional)

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through (about 10 minutes). Drain well in a colander set in the sink.
3. While pasta is cooking, heat a large skillet over medium heat. Add the sausage, and cook and stir until brown, about 10 minutes. Drain sausage and set aside.
4. Stir together the ricotta, egg, onion, garlic, and oregano in a large bowl until well combined. Stir in the drained pasta, the drained sausage, salt, pepper, and 1/2 jar of the spaghetti sauce; mix well.
5. In the prepared baking dish, cover the bottom with 1/3 jar of spaghetti sauce. Layer 1/2 of the pasta mixture, 1/3 jar of spaghetti sauce, and 1/2 of the shredded cheese. Then layer the remaining 1/2 of the pasta, 1/3 of the sauce, and 1/2 of the cheese. Sprinkle with basil. Cover the dish tightly with aluminum foil.
6. Bake in the preheated oven until heated through, about 20 minutes. Uncover; return to the oven and bake until cheese is melted, 5 to 10 more minutes.

SURVEY SAYS:  Keeper!

Chicken and Broccoli Alfredo

Chicken and Broccoli Alfredo
1/2 of a 16 oz. pkg. linguine (I just used regular spaghetti noodles)
1 cup fresh or frozen broccoli flowerets
2 tbsp. butter
1 lb. skinless, boneless chicken breasts, cut int 1.5" pieces
1 can condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 tsp. ground black pepper

1.  Prepare linguine according to package directions.  Add broccoli during last 4 minutes of cooking time.  Drain linguine and broccoli well in colander.
2.  Heat butter in skillet over medium-high heat.  Add chicken and cook until well browned, stirring often.
3.  Stir soup, milk, cheese, black pepper and linguine mixture into skillet.  Cook until mixture is hot and bubbling.  Serve with addtional Parmesan cheese.

SURVEY SAYS:  definitely a keeper!  It was very good (and very easy to make!) - it was even good as left overs :)

Creamy Pesto Chicken and Bow Ties

Creamy Pesto Chicken and Bow Ties
2 tablespoons of butter
1 pound skinless boneless chicken breats, cut into cubes
1 can Campbells Condensed Cream of Chicken Soup
1/2 cup milk
1/2 cup prepared pesto sauce
3 cups bow tie-shaped pasta, cooked and drained.

1.  heat the butter in a skillet over medium-high heat.  Add the chicken and cook until it's well browned, stirring often.

2.  Stir the soup, milk and pesto sauce into the skillet.  Heat to a boil.  Reduce heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Stir in the pasta.  Cook until its hot.

SURVEY SAYS...  It's a keeper!  It was so good the boys asked for seconds! I can't take the credit for this one, though - Sean cooked it, I just picked out the recipe:)

3 Cheese Pasta Bake

3 Cheese Pasta Bake
1 can condensed Cream of Mushroom Soup
1 package (8 oz) shredded two-cheese blend
1/3 cup grated parmesan cheese
1 cup milk
1/4 teaspoon ground black pepper
3 cups corksrew-shaped pasta (rotini), cooked and drained

Stir the soup, cheeses, milk and pepper in a 1.5 quart casserole.  Stir in the pasta.  Bake at 400ºF for 20 minutes or until hot.

SURVEY SAYS... it's a keeper!  It is incredibly easy and really good!  Frozen veggies, chicken pieces, or pieces of ham can be added to it, too, so it is a recipe that definitely has some flexibility.

Three Cheese Manicotti

Three Cheese Manicotti
1 (8oz) package manicotti pasta
16 oz ricotta cheese
6 oz shredded mozzarella cheese, divided
6 ounces shredded Monterey Jack cheese
2 tablespoons sour cream
1/3 cup dried bread crumbs, seasoned
1/4 cup chopped fresh parsley
salt and pepper to taste
2 cups spaghetti sauce

Preheat oven to 350ºF.  Bring large pot of lightly salted water to a boil and add pasta and cook for 8-10 minutes or until al dente.  Drain. 

Meanwhile, in a large bowl, combine ricotta cheese, 4 oz mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley (I put it through my food processor to make it into really small specks) and salt and pepper to taste; mix well.

In a 9x13 baking dish, spray dish with cooking spray and cover bottom with thin film of spaghetti sauce.

Fill each manicotti with cheese mixture and place in dish; cover with remaining sauce.  Sprinkle remaining mozzarella cheese on top of sauce. 

Bake in preheated oven uncovered for 40 minutes; serve.

Chicken Breast Cacciatore

Chicken Breast Cacciatore
1 can (8 oz) tomato sauce
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/2 cup crushed cornflakes
1/4 cup grated Parmesan cheese
1 teaspoon dried parsley flakes
1 egg
6 boneless chicken breast halves
2/3 cup shredded part-skim mozzarella cheese

In a microwave-safe bowl, combine the tomato sauce, Italian seasoning, and garlic powder. Cover and microwave on high for 1-1/2 minutes; stir. Cook for 2-4 minutes or until it simmers; set aside. In a shallow bowl, combine the cornflakes, Parmesan cheese, and parsley. In another bowl, beat the egg. Dip chicken into egg, then roll into cornflake mixture.

The recipe then says to microwave the chicken, but the thought of microwaving chicken weirds me out so I baked it...

Once the chicken is done, pour tomato sauce mixture over chicken and sprinkle with mozzerlla cheese.

Ethan LOVED this recipe! He ate all of his chicken and half of mine. This recipe is definitely a keeper:)

Linguine with Garlic Sauce

Linguine with Garlic Sauce
12 ounces uncooked linguine
1/2 pound sliced bacon, diced (I used my food processor so that the pieces were smaller)
5 cups fresh baby spinach
1/2 cup chopped onion
1/2 teaspoon minced garlic
1-1/4 cups milk
1 package (8 ounces) cream cheese, cubed
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1/2 cup pine nuts, toasted

Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. (I had made the bacon beforehand, so I used 1 tablespoon of canola oil instead of the bacon grease).

In the drippings (or canola oil), saute the spinach, onion and garlic until tender. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce.

Permesan Chicken Pasta

Permesan Chicken Pasta

2 packages (4.3 ounces each) Parmesan cheese pasta sauce mix
3 boneless skinless chicken breats cut into strips
1 cup sliced fresh mushrooms
1 cup fresh green beans, cut into 1-inch pieces
2 tablespoons canola oil
1 medium tomato, chopped (optional)

Prepare pasta mixes according to package directions. Meanwhile, in a large skillet, cook chicken, mushrooms, and beans in oil over medium heat for 10-15 minutes or until chicken juices run clear and vegetables are tender; drain. Add pasta to sauce. Stir in tomato.

**I didn't have the Parmesan cheese pasta sauce mix that it called for (and is obviously a vital ingredient!) but I used another sauce mix that I had instead. Also, even though the title of the recipe has "pasta" in it, you would think one of the ingredients would be some sort of noodles-but nope, they weren't listed. My only guess is that there are noodles in the Parmesan cheese pasta sauce mix. So anyway, I added bow-tie pasta, Parmesan cheese and broccoli to it... I have to admit, it was pretty tasty!! And best of all-its very easy!