Barefoot Contessa's Challah French Toast

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1 loaf challah, sliced and left out to dry
• 1 1/2 cups whole milk or 1 1/2 cups half-and-half
• 6 large eggs
• 1 pinch salt, to taste
• 1 tablespoon honey
• 1/2 teaspoon grated orange zest, to taste
• 1/2 teaspoon vanilla
• butter (for frying)
• oil (for frying)

Recipe

• 1 in a shallow dish large enough to hold three slices of challah side by side, whisk eggs and milk.
• 2 add orange zest, honey and vanilla.
• 3 add salt.
• 4 place three slices of the bread in the egg mixture and let soak about three minutes each side.
• 5 meanwhile melt one tbsp of butter and oil each in a large frying pan.
• 6 transfer challah to pan and cook 3 minutes on each side or until nicely browned.
• 7 add a little more butter for each round of bread.
• 8 if you are making the other recipes transfer french toast to oven until rest of meal is complete.

Cheaters Chicken And Broccoli Alfredo

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces linguine or 8 ounces spaghetti
• 1 cup broccoli floret
• 2 tablespoons butter
• 1 lb chicken (cubed or shredded)
• 1 can cream of mushroom soup
• 1/2 cup milk
• 1/2 cup parmesan cheese
• 1/4 teaspoon pepper

Recipe

• 1 cook the linguine according to package directions.
• 2 add broccoli for last 4 minutes of cooking time.
• 3 drain.
• 4 heat butter in skillet.
• 5 add chicken and cook until browned (if precooked until heated) combine soup, milk, cheese and pepper, whisk until smooth.
• 6 add linguine mixture and heat through.

Chili Cheese Popcorn

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 3 tablespoons margarine
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic salt
• 1/4 teaspoon onion powder
• 8 cups popcorn, popped
• 1/2 cup parmesan cheese, grated

Recipe

• 1 in a small saucepan over low heat, melt margarine. add chili powder, garlic salt, and onion powder. stir to mix well.
• 2 in a large bowl, pour margarine mixture over popped popcorn. sprinkle with parmesan cheese and toss to coat well.

Buffalo Chicken Casserole

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 cooked chicken breasts
• 3 celery ribs, diced
• 1 large onion, diced
• 2 carrots, diced
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 4 tablespoons butter
• 4 tablespoons flour
• 2 1/2 cups chicken stock
• 1/2 cup frank's red hot sauce, buffalo sauce
• 12 ounces macaroni, cooked
• 1 cup blue cheese or 1 cup feta cheese

Recipe

• 1 preheat oven to 375, spray 9x11 pan with cooking spray.
• 2 saute olive oil, onion, carrots, celery, garlic, till softened (desired texture).
• 3 remove from pan.
• 4 make a roux, melt butter on medium high heat. whisk in flour till mixture browns lightly, about 1 minute.
• 5 whisk in chicken stock and franks buffalo sauce to the butter/flour mixture, till it boils, then take it to simmer till gravy thickens, about 2-3 minutes, whisking the entire time.
• 6 add chicken and vegetables to the sauce.
• 7 take cooked macaroni add to 9x11 pan, spread evenly. toss in cheese, stir in evenly. top with chicken mixture.
• 8 cook in oven for about 20 minutes, let set for 10 minutes -- and serve.

Chili Casserole

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 lb ground beef
• 1/2 cup chopped onion
• 1 (15 1/2 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can tomato sauce
• 1 (14 1/2 ounce) can stewed tomatoes
• 1 tablespoon chili powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups cooked bow tie pasta

Recipe

• 1 in a skillet, brown beef and onion; drain.
• 2 stir in beans, tomato sauce, tomatoes, chili powder, oregano, garlic powder, salt, and pepper.
• 3 bring to a boil; cover and reduce heat; simmer for 20 minutes.
• 4 stir in pasta; heat through.

Bright And Spicy Pasta Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 kg yellow pear tomato, whole
• 3 garlic cloves, whole
• 1 bunch lemon thyme
• 2 bunches lemon basil
• 1 habenero chili, whole
• 220 g ricotta cheese
• 1 1/2 cups chicken stock
• 1/2 teaspoon sugar
• 1 teaspoon salt

Recipe

• 1 boil tomatoes, garlic and chilli in chicken stock until soft and then let cool slightly.
• 2 add herbs and blend until blended in and the sauce is nice and smooth.
• 3 stir through the ricotta until evenly mixed.
• 4 add sugar and salt and check taste, this is optional, so use your judgement depending on how it tastes before this point.

Creamy Shells With Peas And Bacon

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup whole milk ricotta cheese
• 1/2 cup grated parmesan cheese
• 2 tablespoons unsalted butter, cut into several pieces
• salt and pepper
• 1 tablespoon extra virgin olive oil
• 4 slices bacon, cut into 1/4 in. strips
• 1 medium onion, chopped fine
• 2 medium garlic cloves, minced
• 1 lb small shell pasta or 1 lb penne
• 2 cups frozen peas
• 1 tablespoon lemon juice

Recipe

• 1 bring 4 quarts water to boil in a large pot for cooking pasta.
• 2 place ricotta, parmesan, butter, 1/4 teaspoon salt, and 1/2 teaspoon pepper in bowl large enough to hold cooked pasta.
• 3 fry oil and bacon in medium nonstick skillet over medium heat until crisp, 6 to 7 minutes. transfer bacon to plate lined with paper towels. add onion to empty pan and cook until lightly golden, about 1 minute. transfer onion mixture to bowl with ricotta mixture.
• 4 meanwhile, add 1 tablespoon salt and pasta to boiling water. when pasta is about 1 minute shy of al dente, add peas and continue to cook for 1 minute. reserving 1 cup cooking water, drain pasta and peas. add 1/2 cup cooking water and lemon juice to ricotta mixture and whisk until smooth. add pasta and peas to bowl and toss to coat, adding more reserved cooking water as necessary to moisten pasta. stir in crisp bacon and adjust seasonings with salt and pepper to taste. serve.

Chili Cheddar Penne

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 1/3 cups uncooked penne pasta
• 4 teaspoons butter
• 1 cup milk
• 2 cups cheddar cheese, shredded
• 4 teaspoons taco seasoning
• 1/4 teaspoon salt
• 2/3 cup frozen corn, thawed
• 2/3 cup tomato, chopped
• 1 (4 ounce) can chopped green chilies, drained

Recipe

• 1 cook pasta according to package directions.
• 2 meanwhile, in a large saucepan, melt butter over medium heat.
• 3 stir in flour until smooth; gradually add milk.
• 4 bring to a boil; cook and stir for 2 minute or until thickened.
• 5 reduce heat to medium.
• 6 stir in the cheese, taco seasoning and salt.
• 7 cook and stir for 2-3 minute or until cheese is melted.
• 8 drain pasta; stir into cheese sauce.
• 9 cook and stir for 3 minutes or until heated through.
• 10 stir in corn, tomatoes and chilies just until combined.

Creamy Shrimp And Pasta

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 8 ounces whole wheat pasta
• 1 cup chicken broth
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon thyme
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup skim milk
• 3 tablespoons unbleached all-purpose flour
• 1 lb cooked shrimp, peeled and deveined
• 2 cups green beans, trimmed
• 1/4 cup red pepper, chopped
• kosher salt, to taste
• parmesan cheese (optional)

Recipe

• 1 prepare pasta according to package directions. in the last three minutes add green beans. drain all together.
• 2 meanwhile, in a medium saucepan, combine the broth, onion, garlic, red pepper (if using fresh), thyme, salt, and black pepper. bring to a boil over medium-high heat.
• 3 in a measuring cup, whisk together the milk and flour until smooth. whisk into the broth mixture. reduce the heat to medium and cook, stirring often, for 5 minutes, or until the mixture thickens and begins to boil. cook, stirring, for 1 minute.
• 4 add the shrimp (along with snow peas and roasted red peppers if you opt for the original recipe). cook, stirring, for 3 minutes, or until the shrimp is heated through.
• 5 toss the pasta and bean mixture with sauce, season to taste with kosher salt, and serve immediately. garnish with fresh parmesan cheese, if desired.

Chicken Alfredo Ravioli Bake Recipe

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 tablespoons butter
• 1 1/4 lbs boneless skinless chicken breast halves
• 8 ounces sliced mushrooms
• 16 ounces alfredo sauce
• 25 ounces frozen cheese ravioli
• 1 large red bell pepper, chopped
• 8 ounces mozzarella cheese, shredded
• 1/4 cup kraft shredded parmesan cheese

Recipe

• 1 heat oven to 350°f
• 2 cut chicken into 1-inch pieces.
• 3 melt butter in 12-inch skillet until sizzling; add chicken pieces.
• 4 cook over medium-high heat until chicken is lightly browned (4 to 6 minutes).
• 5 add mushrooms; continue cooking until chicken is no longer pink and mushrooms are tender (4 to 6 minutes). do not drain.
• 6 spread 1/2 cup sauce into greased 13x9-inch baking dish.
• 7 arrange single layer of frozen cheese filled ravioli over sauce;
• 8 drizzle 3/4 cup sauce evenly over ravioli.
• 9 spread with 1 1/2 cups chicken and mushroom mixture, 1/2 cup red bell pepper and half the mozzarella cheese.
• 10 repeat with remaining ingredients, except remaining mozzarella cheese and parmesan cheese.
• 11 cover tightly with aluminum foil. bake for 45 minutes. remove foil; sprinkle with remaining mozzarella and parmesan cheese. bake, uncovered, for 15 to 20 minutes or until cheeses are melted. let stand 15 minutes before serving.

Cannelloni Brassica - Jamie Oliver

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 (700 ml) can tomato sauce
• 1 ball fresh mozzarella cheese
• 2 tablespoons red wine vinegar
• 1 bunch fresh basil leaf
• cannelloni prepared stuffing
• 24 cannelloni tubes, shells (oven ready pasta)
• 1 head cauliflower
• 2 heads broccoli (med size)
• 7 garlic cloves
• 3 -4 tablespoons olive oil
• 6 sprigs thyme leaves
• 4 hot chili peppers
• 3 anchovies (remove if you want to keep vegetarian, add a little extra salt instead)
• salt & pepper
• bechamel sauce
• 1 (170 ml) container creme fraiche
• 1 1/2-2 1/2 cups parmesan cheese
• 1 pinch pepper

Recipe

• 1 break broccoli and cauliflower into small pieces and boil in salted water for ~6minutes to cook them through.
• 2 slice 7 cloves of garlic & dice 4 hot chili peppers.
• 3 on medium heat in a frying pan, add 3 tbps of olive oil. when the oil is hot, add sliced garlic to pan to saute. add thyme leaves, diced chili peppers and 3 anchovies.
• 4 drain broccoli & cauliflower. once garlic has begun to turn golden add broccoli and cauliflower to the pan. stir all ingredients and cook for about 15 minutes until the broccoli and cauliflower has broken down. assist the process by occasionally breaking it down with a wooden spoon.
• 5 take the pan off of heat to cool down.
• 6 prepare the béchamel sauce: grate 1.5-2.5 cups of good parmesean into the crème fraiche. add a pinch of pepper. set aside for assembly of cannelloni shells.
• 7 once the broccoli & cauliflower have cooled down, you need to mash them up together. you can do this a few ways, but the easiest is to bring out a hand blender and quickly give it a whiz or use a food processor until smooth. once this is done (and it's cool enough!), scoop filling into a piping bag. (here you can actually use a plastic bag and cut a corner if you don't have a proper piping bag - it works just as well.).
• 8 prep pan for cannelloni shells: in a large baking tray (large enough for 24 cannelloni shells), put 1/2 centimeter of tomato sauce on the bottom with a pinch of salt and 2 tbsp red wine vinegar.
• 9 squeeze filling (via the piping bag) into each of the shells. place in the pan once filled.
• 10 on top of the cannelloni shells, place basil leaves - as many as you'd like.
• 11 top shells & basil with béchamel sauce & season with more black pepper.
• 12 top with slices of mozzerella and remaining parmesean cheese.
• 13 bake at 190c for 30-40 minutes or until the cheese is golden brown.

Creamy Shrimp And Mushroom Pasta

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 -8 ounces fettuccine or 4 -8 ounces linguine
• 10 tablespoons butter, divided
• 8 ounces fresh sliced mushrooms
• 2 garlic cloves, minced
• 3 ounces cream cheese, cut into small pieces
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped (you can use dried herbs if thatムs all you have)
• 2/3 cup boiling water (from your noodle pot)
• 1 lb cooked shrimp
• parmesan cheese (to taste)
• salt (to taste)

Recipe

• 1 boil and salt a large pot of water and cook your pasta. i usually only use about half of an 8 oz box, preferring fewer noodles.
• 2 while your pasta is cooking, cook your shrimp if necessary and reserve. if your shrimp are pre-cooked and frozen, quickly thaw them under running water.
• 3 in a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown. season with salt and pepper.
• 4 reserve cooked mushrooms and melt remaining butter in the skillet. add minced garlic, cream cheese, and herbs. at this point, i generally feel like something has gone terribly wrong. the cream cheese doesn’t really melt and starts to look almost curdled, don’t worry about it! it will all smooth out and be wonderful when we add the water. i promise.
• 5 simmer cream cheese mixture until well blended. get a scoop of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce.
• 6 keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring often) until everything is hot and thickened, about 10 minutes-you wont ruin this sauce by accidentally boiling it so don’t worry.
• 7 toss sauce with cooked noodles and serve.
• 8 sprinkle with parmesan cheese & salt, to taste.

Cannelloni Continental

Total Time: 1 hr 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 10
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons all-purpose flour
• 3 tablespoons evaporated milk
• 1/4 cup water
• 5 garlic cloves, crushed
• 1 medium onion, sliced
• 150 g ham, diced or 1/4 kg ground beef
• 200 g carrots, chopped
• 150 g string beans, sliced thinly crosswise
• 150 g spinach leaves, cut into smaller pieces
• 1 tablespoon all-purpose flour
• 1 cup cheese, coarsely grated
• 2 tablespoons powdered milk
• 226 g lasagna noodles, cooked
• 250 g spaghetti sauce

Recipe

• 1 sauce: melt butter. add flour gradually until well blended. mix milk with water. gradually stir into flour mixture until smooth. cook for 5 minutes with continuous stirring. set aside.
• 2 filling: sauté garlic, onion, carrot and ham. cook for 10 minutes. add baguio beans, spinach and flour. cook for 3 minutes. remove from flame. add 1/2 cup cheese and powdered milk. mix well. set aside.
• 3 cut each lasagna noodle crosswise into two. lay flat on tray. place 2 tbsp of filling in each lasagna noodle and roll. arrange in greased 13" x 9" baking pan. pour spaghetti sauce and sauce, then top with remaining cheese. bake covered at 375of for 25 minutes then uncovered for 10 minutes.

Cheddar Bacon Ranch Chicken Pasta

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb mostaccioli pasta
• 6 slices bacon, diced
• 1 tablespoon butter
• 2 boneless skinless chicken breast halves, cut into bite-size pieces
• 2 tablespoons all-purpose flour
• 1 (1/2 ounce) packet ranch dressing mix
• 2 cups milk
• 1 cup shredded sharp cheddar cheese
• salt and pepper

Recipe

• 1 1. cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.
• 2 2. meanwhile, cook bacon in a large skillet over medium heat until crisp. drain on paper towels. drain all but one tablespoon of bacon drippings from the pan.
• 3 3. season the chicken with salt and pepper. add the butter to the reserved bacon drippings, then add the chicken to the same skillet. cook until tender, no longer pink, and slightly browned.
• 4 4. sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. stir in the milk, and cook, stirring occasionally, until thickened and bubbly. stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted.
• 5 5. serve each plate of pasta with more bacon sprinkled over the top.

Creamy Shrimp And Spinach Pasta

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 12 ounces ziti pasta, uncooked
• 6 ounces baby spinach, fresh
• 1 tablespoon butter
• 8 ounces baby portabella mushrooms, sliced
• 1 large onion, chopped
• 2 teaspoons garlic, minced
• 2 cups chicken broth, low sodium, fat free
• 1/4 cup dry wine
• 6 ounces low-fat cream cheese
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg, plus
• 1/8 teaspoon nutmeg, freshly grated
• 1/4 teaspoon black pepper, freshly grated
• 1 lb medium shrimp, peeled and cooked, tails removed (41-50 shrimp)
• 1/3 cup parmesan cheese, grated

Recipe

• 1 cook pasta according to the package directions, omitting salt and fat. drain; return to the pan. immediately stir in spinach; toss until the spinach wilts. set aside.
• 2 melt 1 tbsp butter in a large nonstick skillet over medium high heat. add mushrooms, and cook, stirring occasionally for 8 minutes, or until browned. add onion, and saute over medium heat for 10 minutes or until tender. add garlic and saute for 1 minute.
• 3 stir in chicken broth and wine. increase heat to medium high heat, and cook, stirring often for 8 minutes or until the mixture thickens slightly. reduce heat to medium. stir in the cream cheese and next 3 ingredients until smooth. add the cooked shrimp, and cook until thoroughly heated. pour shrimp mixture over the pasta mixture; toss to combine. sprinkle evenly with grated parmesan cheese, and serve immediately.

Creamy Shiitake Linguine With Scallions/ Green Onions

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 1 lb linguine, uncooked
• 1 lb shiitake mushroom, 1/4-inch slices
• 4 tablespoons butter
• 2 garlic cloves, minced
• 4 tablespoons shallots, minced
• 1/2 cup dry wine
• 1/4-1/2 cup chicken broth
• 1 cup heavy whipping cream
• nutmeg, freshly grated to taste
• 1/3 cup scallion, thinly sliced
• 2 teaspoons lemon juice
• salt and pepper
• 2 teaspoons fresh thyme leaves
• truffle oil (optional)

Recipe

• 1 cook linguine pasta according to package directions to al dente; drain, reserving some of the pasta water and return to pan to keep warm.
• 2 in a large frying pan, saute mushrooms in butter until they begin to soften.
• 3 add minced garlic and shallots; sauté an additional 2 minutes.
• 4 add wine and simmer until wine is reduced by half.
• 5 add 1/4 cup of chicken broth, heavy cream, and nutmeg; simmer until sauce thickens.
• 6 remove from heat; add scallions, lemon juice, salt, and pepper.
• 7 add drained pasta to sauce; tossing gently to coat the pasta. add more chicken broth or pasta water if sauce seems too thick. if sauce is still thin, add some (wondra) flour. (avoid using parmesan to thicken, as i've found that it interferes with all of the other flavors).
• 8 place pasta on individual plates by using a long-tined fork, twisting each portion onto a heated plate so that it stands up as high as possible.
• 9 spoon any mushrooms left in the pan over the top, sprinkle with fresh thyme and drizzle truffle oil over the top and serve.

Chili Cheese Grits Squares

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 cup grits
• 2 cups sharp cheddar cheese, shredded
• 1/2 cup butter, softened
• 1 (4 ounce) can green chilies, chopped
• 1 garlic clove, pressed
• 2 eggs, lightly beaten
• 1/2 teaspoon worcestershire sauce

Recipe

• 1 cook grits according to package directions.
• 2 stir in cheese and remaining ingredients.
• 3 spoon mixture into greased 9x13 baking dish.
• 4 bake at 350 degrees for 1 hour, or until set.
• 5 chill cooled baking dish of cooked grits.
• 6 cut into squares.
• 7 broil 5 inches from heat, for 1 minute on each side or until golden.
• 8 serve with any beef or vegetables.
• 9 may be made 1 day before, and chilled overnight.

Creamy Seafood Lasagna (treasure Trove #5)

Total Time: 1 hr 2 mins Preparation Time: 15 mins Cook Time: 47 mins

Ingredients

• Servings: 8
• 1/2 cup margarine (or butter)
• 2 garlic cloves (crushed)
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 2 cups chicken broth
• 2 cups mozzarella cheese (8 oz, shredded)
• 1/2 cup green onion (sliced with tops)
• 1 teaspoon dried basil
• 1/4 teaspoon black pepper
• 8 ounces lasagna noodles (9-10 noodles, uncooked)
• 1 cup cream-style cottage cheese
• 1 (8 ounce) can crabmeat (drained & debris removed)
• 1 (4 1/2 ounce) can shrimp (small size, drained)
• 1/2 cup parmesan cheese (grated)

Recipe

• 1 preheat oven to 350°f.
• 2 heat margarine (or butter) in a 3 qt saucepan over low-heat till melted.
• 3 stir in the garlic, flour & salt. cook (stirring constantly) till bubbly & remove from heat.
• 4 stir in the milk & broth. return to heat source & bring to a boil, stirring constantly. boil & stir for 1 minute.
• 5 add mozzarella cheese, onions, basil & pepper. cook over low-heat (stirring constantly) till cheese is melted.
• 6 spread 1/4 of the cheese sauce (about 1-1/2 cups) in an ungreased oblong baking dish (13x9x2 in). top w/3-4 uncooked noodles (overlap as necessary).
• 7 spread the cottage cheese over the noodles. repeat with 1/4 of the cheese sauce & 3 noodles.
• 8 top w/crabmeat, shrimp, 1/4 of the cheese sauce & then w/the remaining 3 noodles & cheese sauce.
• 9 sprinkle evenly w/parmesan cheese. bake (uncovered) till noodles are done (35-40 minutes). let stand 15 min b4 cutting.

Cheddar Bacon Ranch Chicken Pasta

Chicken Alphabet Soup

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 6 cups chicken stock (homemade or canned broth)
• 3 cloves garlic, minced
• 1/2 teaspoon thyme leaves
• 1/4 teaspoon pepper
• 1/4 cup chopped parsley
• 3 medium carrots, thinly sliced
• 1/2 cup alphabet pasta or 1/2 cup other small macaroni noodles, for soup
• 1 small zucchini, chopped
• 1 medium tomato, peeled,seeded and chopped
• 3 cups diced cooked chicken

Recipe

• 1 heat oil in a 4-5 quart pan over medium heat; add onion and cook, stirring occasionally, until soft (about 10 minutes).
• 2 add stock, garlic, thyme, pepper and parsley; bring to a boil over high heat, reduce heat, cover and simmer for 15 minutes.
• 3 stir in carrots and macaroni; simmer, uncovered, until macaroni and carrots are tender, about 10 minutes.
• 4 stir in zucchini, tomato and chicken; heat until steaming.

Buffalo Chicken Chili Mac For Olympians - Rachael Ray

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 8
• 2 tablespoons extra virgin olive oil (evoo)
• 1 1/2 lbs boneless skinless chicken breast halves
• 1 large carrot, peeled and finely chopped
• 1 large onion, chopped
• 3 celery ribs, finely chopped
• 5 large garlic cloves, finely chopped
• 1 tablespoon smoked paprika
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cups chicken stock
• 1/4-1/2 cup hot sauce, depending on how hot you like it
• 1 (15 ounce) can crushed tomatoes
• 1 lb whole wheat elbow macaroni
• 1/2 cup monterey jack pepper cheese
• 2 scallions, root ends removed and thinly sliced

Recipe

• 1 to make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn’t frozen through. this will let you cut it up quickly into small pieces.
• 2 preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni.
• 3 place a large pot over medium-high heat and add 2 turns of the pan of evoo, about 2 tablespoons. add the chicken bits and brown them, about 5-6 minutes. add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. cook the veggies, stirring frequently, until tender, 3-4 minutes. add the chicken stock and scrape up any brown bits from the bottom of the pot. add the hot sauce and crushed tomatoes, and bring up to a bubble. simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.
• 4 while the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.
• 5 sprinkle the chopped scallions over the top and watch this one disappear in no time.

Blue Macaroni And Cheese

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb farfalle pasta (farfalle = bowtie) or 1 lb elbow macaroni (farfalle = bowtie)
• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/3 cups milk
• 8 -10 ounces munches cheese or 8 -10 ounces monterey jack cheese or 8 -10 ounces mozzarella cheese
• 1/2 cup blue cheese (i like gorgonzola)
• 1/2 teaspoon black pepper
• 1 teaspoon hot sauce

Recipe

• 1 boil pasta to al dente in salted water, drain, and set aside with a lid to keep warm.
• 2 in a medium saucepan, melt the butter over medium-low heat, add the flour and cook for about 3-5 minutes or until it smells nutty, stirring constantly.
• 3 whisk in the milk and bring to a boil, stirring occasionally.
• 4 remove from the heat and add the rest of the ingredients.
• 5 stir into the pasta and serve.

Creamy Smoked Salmon & Dijon Pasta

Total Time: 50 mins Preparation Time: 45 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 4 cups broad egg noodles or 4 cups shell noodles
• 1 tablespoon butter or 1 tablespoon oil
• 2 tablespoons shallots, finely chopped or 1 clove garlic, crushed, finely chopped
• 8 ounces smoked salmon (250 g)
• 4 whole green onions
• 1 cup sour cream (250-ml container) or 1 cup light sour cream ((250-ml container)(i use no fat with success))
• 1 tablespoon dijon mustard
• pepper, freshly ground (i use black, it doesn't look as pretty but does the job)

Recipe

• 1 cook the pasta.
• 2 drain but do not rinse. meanwhile, heat the butter in a large frying pan.
• 3 add the shallots and saute=e9 for about 5 minutes.
• 4 meanwhile, cut the salmon into thin bite-size pieces (i use thick bite sized pieces) and slice the green onions; set aside. then, whisk the sour cream, dijon and pepper into the sauted shallots.
• 5 remove from the heat and immediately stir into the drained cooked pasta.
• 6 add the salmon and green onions and toss.
• 7 serve hot or as a cold pasta salad.
• 8 the flavour becomes fuller with a day's refrigeration.
• 9 if it's not creamy enough after being chilled, simply stir in more sour cream.

Citrus-spiked Chard

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 lbs swiss chard, chopped
• 1 lemon, juiced and 1 teaspoon of minced lemon pulp
• 1/3 cup sesame seeds, toasted as described below

Recipe

• 1 toast sesame seeds: heat a dry skillet over high heat. pour the seeds into the hot pan, shaking to turn. toast for 3 to 5 minutes, or until slightly brown. set aside.
• 2 boil water in a covered steamer or saucepan. add greens and steam until just wilted, about 2 minutes. to preserve their bright color, immediately drizzle with the lemon juice.
• 3 serve over rice or pasta and garnish the sesame seeds and lemon pulp.

Creamy Shrimp Pasta

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 4 ounces fettuccine pasta
• 3/4 lb raw shrimp, peeled, deveined and tails removed
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• 2 tablespoons flour
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 1/4 cups low sodium chicken broth
• 1/2 cup whipping cream
• 1/2 teaspoon cajun seasoning

Recipe

• 1 cook pasta according to package directions.
• 2 sprinkle shrimp with salt, pepper, and toss to combine.
• 3 sprinkle 1 tbsp flour over the shrimp, and toss to coat the shrimp.
• 4 sprinkle 1 more tbsp flour and toss to evenly coat the shrimp.
• 5 melt butter and olive oil in a large skillet over medium high heat.
• 6 when hot, add the shrimp in a single layer and cook on each side, flipping once, until golden brown, approximately 2-3 minutes per side.
• 7 remove to plate.
• 8 pour in the chicken broth.
• 9 cook for about 5 minutes, whisking the bottom of the pan to deglaze.
• 10 reduce heat to medium and pour in cream, whisking constantly.
• 11 cook sauce over medium heat until bubbly and the cream starts to thicken the mixture, about 5 minutes.
• 12 taste the sauce and add seasonings as desired (salt, pepper, cajun seasonings, etc.)
• 13 add the drained pasta and shrimp to the sauce, and stir to combine.
• 14 *if you have trouble getting the sauce to thicken, thoroughly mix 1 tbsp cornstarch with 4 tbsp cold water and add to the sauce. sauce will thicken immediately.

Citrus-spiced Tapioca

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 cups water
• 4 tablespoons pearl tapioca
• 4 cardamom pods
• 2 whole cloves
• 1 tablespoon honey
• 1 teaspoon lemon juice
• 2 tablespoons frozen orange juice concentrate, thawed
• 2 teaspoons tia maria (optional)

Recipe

• 1 bring water to a boil; add tapioca pearls, cardamom, cloves, and honey. stirring frequently, simmer on low heat until tapioca is cooked through, about 20 minutes (it should be clear and puffed). remove cardamom and cloves.
• 2 stir in orange juice concentrate, lemon juice, and tia maria (if using). serve chilled.

Chicken Ala Pomodoro

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 6 ounces skinless chicken breast halves
• 1 ounce olive oil
• 2 tablespoons butter
• 1 minced garlic clove
• 1 dash nutmeg
• 1 dash black pepper
• 1/2 cream
• 1/4 cup fresh parmesan cheese
• 6 ounces fettuccine, cooked
• 1/4 cup marinara sauce
• 1 tablespoon diced tomato
• 1 tablespoon fresh basil, chopped

Recipe

• 1 heat olive oil in pan over medium heat and add chicken.
• 2 saute for 2 minutes on each side.
• 3 remove and set chicken aside.
• 4 add butter and garlic to pan and saute slightly.
• 5 add cream, nutmeg, pepper and bring to boil.
• 6 reduce heat to simmer and add parmesan and basil.
• 7 simmer 2 minutes and add marinara sauce, tomatoes and cooked fettucini.
• 8 toss auntil well coated and plate.
• 9 slice chicken into fingers and arrange on pasta.
• 10 garnish w/tomatoes and basil and serve.

Cannelloni Fiorentina

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 475 g ricotta cheese
• 150 g frozen chopped spinach, thawed and well drained (about half a package)
• 1 egg
• 1 cup parmesan cheese
• 1 teaspoon dried basil or 1 teaspoon thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 20 oven ready cannelloni tubes
• 1 (680 ml) can pasta sauce

Recipe

• 1 combine ricotta, spinach, egg, 1/2 the parmesan and seasonings; mix well.
• 2 fill cannelloni tubes with this mixture.
• 3 spread 1/2 the pasta sauce in a baking pan and arrange stuffed cannelloni in single layer over it cover the cannelloni with the remaining sauce, making sure to cover all pasta sprinkle with remaining parmesan.
• 4 cover with foil and bake at 350 for about 45 minutes.

Chicken Alfredo Pesto Pasta

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces angel hair pasta, uncooked
• 2 teaspoons oil
• 1 lb boneless skinless chicken breast, cut into bite-size pieces
• 2 cups milk
• 1/2 cup cream cheese spread
• 1 large red pepper, cut into strips
• 1/4 cup grated parmesan cheese
• 2 tablespoons pesto sauce

Recipe

• 1 cook pasta as directed on package. meanwhile, heat oil in large nonstick skillet on medium heat. add chicken; cook and stir 7 minute or until cooked through.
• 2 stir in milk and cream cheese spread; cook 3 minute or until cream cheese spread is completely melted and mixture is well blended. add peppers, parmesan cheese and pesto; stir. cook 3 minute or until heated through, stirring occasionally.
• 3 drain pasta. add to cream cheese mixture; toss to coat.

Creamy Small Pasta And Cheese

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 5 1/2 cups milk
• 1/2 cup whipping cream
• 10 ounces tiny pasta (use alphabet or similar size)
• 3 eggs, beaten
• 1/4 cup grated parmesan cheese (can use more to taste)
• 1 pinch nutmeg
• salt and pepper

Recipe

• 1 in a large heavy-bottomed saucepan bring the milk and whipping cream to a boil.
• 2 add in the tiny pasta and cook over med-low heat, stirring constantly until at-dente, and the milk/cream is thickened to a creamy consistancy (this should take about 10-12 minutes).
• 3 remove from heat and stir in the eggs, parmesan cheese, nutmeg, salt and pepper.
• 4 serve immediately.

Baked Ziti With Four Cheeses

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 cups milk, scalded
• 1/4 teaspoon nutmeg
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups grated gruyere cheese
• 2 cups grated fontina
• 1 cup grated parmesan cheese
• 1 lb ziti pasta or 1 lb penne
• 1 1/2 cups grated mozzarella cheese

Recipe

• 1 melt butter over moderately-low heat, stir in flour and cook 3 minutes.
• 2 remove from heat and whisk in hot milk.
• 3 return pan to heat, bring to a boil, whisking, for 10 minutes.
• 4 remove from heat and stir in nutmeg, ¾ tsp of salt and ¼ tsp of pepper.
• 5 in a small bowl, combine 1 cup of the gruyere, ½ cup of the fontina and ½ cup of the parmesan; whisk cheese into the sauce, ½ cup at a time, until cheese is melted.
• 6 season to taste.
• 7 preheat oven to 390 degrees f.
• 8 boil ziti until al dente.
• 9 drain well and turn into a buttered 13 x 9 x 2 inch pyrex baking dish.
• 10 season with remaining ¼ tsp salt and ¼ tsp pepper.
• 11 pour sauce over and combine.
• 12 sprinkle remaining ½ cup gruyere, ½ cup parmesan, 1 ½ cups fontina and all of the mozzarella.
• 13 bake for 20 minutes, or until pale golden-brown.

Chicken Almond Linguine

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 8 ounces linguine
• 2 chicken bouillon cubes
• 1 1/2 cups boiling water
• 2 tablespoons cornstarch
• 3 tablespoons low sodium soy sauce
• 2 tablespoons butter
• 8 ounces chicken breasts, cut into strips
• 1 1/2 cups fresh mushrooms, sliced
• 1 cup celery, sliced diagonally
• 1 cup green onion, sliced
• 1/2 cup water chestnut, sliced
• 2 cups broccoli spears, sliced (10 oz package thawed and drained)
• 1 cup slivered almonds

Recipe

• 1 cook linguine according to package directions. drain.
• 2 dissolve bouillon in boiling water. blend cornstarch with soy sauce to make smooth paste. add to bouillon.
• 3 in large sauce pan or wok sauté the chicken strips in the butter, stirring constantly until no longer pink, about 3-5 minutes. push chicken to the side.
• 4 add mushrooms, celery, onion and water chestnuts and cook 3 to 5 minutes.
• 5 stir bouillon mixture into vegetables and chicken, and add broccoli. bring to a boil and cook until liquid is clear and slightly thickened.
• 6 serve immediately over linguine. sprinkle with almonds.

Cannelloni With Spinach, Raisins And Pine Nuts

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 (10 ounce) packages fresh spinach (or 16-oz frozen)
• 3 tablespoons olive oil
• 2 garlic cloves, chopped
• 1/4 cup pine nuts
• 7 -8 tablespoons dark raisins (or less if you prefer) or 7 -8 tablespoons golden raisins (or less if you prefer)
• 2 -3 ounces sliced ham (may also use prosciutto, but really tasty) (optional)
• coarse salt
• pepper
• 3 1/2 tablespoons unsalted butter
• 2 1/2 tablespoons flour
• 2 cups milk
• 1 pinch nutmeg
• 8 sheets fresh pasta (or no-boil lasagna noodles without curly edges)
• 1 1/4 cups grated parmesan cheese

Recipe

• 1 if using fresh spinach, rinse but do not drain. cook, covered in a large saucepan over medium heat in the water clinging to the leaves, till wilted, about 4-5 minutes, stirring a few times.
• 2 transfer the spinach to a colander and drain, when cool enough to handle, squeeze out the excess moisture. finely chop the spinach. (if using frozen, thaw and press out excess moisture).
• 3 heat 2 t of the olive oil in a large skillet over low heat.
• 4 add the garlic, pine nuts, raisins and ham, if using, and cook till the pine nuts and garlic are golden, 3-5 minutes.
• 5 add the chopped spinach and cook for about 1 minute, stirring to distribute all the ingredients evenly.
• 6 season the spinach with salt and pepper to taste, transfer it to a bowl and set aside.
• 7 melt the butter with the remaining 1 t olive oil in a heavy, medium sized saucepan over medium low heat.
• 8 whisk in the flour and cook, whisking for about 2 minutes.
• 9 add the milk in a steady stream, and bring to a boil over high heat, whisking constantly.
• 10 reduce the heat to low and simmer, whisking occasionally, till the sauce thickens, about 2 minutes.
• 11 stir in the nutmeg and season with salt and pepper to taste.
• 12 set about 1/2 cup of the spinach mixture aside.
• 13 to finish off the filling, stir 2/3 cup of the sauce into the remaining spinach, set the rest of the sauce aside.
• 14 preheat oven to 400°f; lightly butter a 12x9 gratin dish or shallow ceramic baking dish.
• 15 bring 5-6 quarts water to a boil over high heat.
• 16 place a large bowl of ice water next to the pot.
• 17 working in two batches, boil the sheets of pasta, stirring to separate them, till al dente - about 2 minutes for fresh pasta and about 6 minutes for no boil lasagna noodles.
• 18 using tongs, transfer the noodles to the ice water to stop the cooking.
• 19 lift the noodles from the water, shaking off excess and lay them flat on a dry linen towel.
• 20 repeat with the remaining pasta, bringing the water back to a rolling boil before adding the second batch.
• 21 pat the pasta dry with paper towels before filling it.
• 22 place about 1/4 cup of the spinach filling close to one end of a noodle (if using lasagna, use the long end), shaping it into a compact log.
• 23 starting with a long end, roll up the noodle, then cut it in half crosswise.
• 24 place the filled noodles seam side down in the prepared dish.
• 25 repeat with remaining noodles and filling.
• 26 the filled noodles should fit snugly in a single layer.
• 27 stir the reserved 1/2 cup of spinach and any of the filling you may have left over into the served sauce and spread evenly over the cannelloni.
• 28 sprinkle the cheese evenly on top.
• 29 bake till the cannelloni are hot and the top is browned and bubbly, about 25 minutes.
• 30 if you'd like the top more browned, pass the dish under the broiler for a few minutes.
• 31 let cool for a few minutes then serve straight from the baking dish.

Creamy Shrimp Lasagna

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 1/2 lbs peeled shrimp
• 3 cups pasta sauce
• 1/2 cup whipping cream
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 2 cups smooth ricotta cheese
• 1 teaspoon dill weed
• 3 cups grated mozzarella cheese
• 1 cup grated parmesan cheese (optional)
• 12 -15 lasagna noodles

Recipe

• 1 heat oven to 350. place shrimp in a strainer and rince under cold water if you are using frozen shrimp. pat dry and remove the tails.
• 2 in a bowl stir the pasta sauce with the cream, basil and oregano. taste and add more seasonings if needed.
• 3 stir ricotta with dill in a small bowl.
• 4 grate cheeses then stir together.
• 5 spread about 1/2 cup of sauce in the bottom of a 9 x 13 pan, top with 3-5 lasagna noodles,try not to overlap them.
• 6 spread 1/2 of the ricitta mixture.
• 7 cover with 1/2 of the tomatae sauce.
• 8 scatter 1/2 of the shrimp on top .
• 9 then comes 1/2 of the cheese over the shrimp.
• 10 put more noodles , then layer again .ending whith a layer of noodles , the rest of the sauce and then topped with cheese.
• 11 baked uncovered in the centre of the onen until sauce is bubbly. takes about 1 hour and let stand for 10 minute before serving.
• 12 when you have finished your meal -- run around the block.
• 13 this can be made a head just bake it for 30 minutes. let cool ,.
• 14 cover and refridgate overnight.
• 15 remove from fridge, uncover and let it come to room temperature 30 minute reheat at 350 for 30-40 minute cover loosely if it gets too brown around the edges.

Baked Ziti

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 1 (16 ounce) box ziti pasta
• 3 (14 ounce) cans whole canned tomatoes
• 1 (16 ounce) package extra-sharp cheddar cheese
• salt

Recipe

• 1 add ziti to boiling water and cook for 7 minutes.
• 2 drain in colander and rinse with cold water.
• 3 place 1/3 of the ziti in the bottom of a 10 inch casserole.
• 4 grate 1/3 of the cheddar and spread it over top of the ziti.
• 5 pour all three cans of tomatoes into a bowl, then crush about 1/3 of the tomatoes by hand and put on top the cheese.
• 6 spread 6-7 spoonfuls of the tomato juice over the entire first layer.
• 7 sprinkle salt to taste.
• 8 repeat the ziti, cheese, tomato, tomato juice, salt layering process two more times for a total of three layers.
• 9 bake covered in a 350 degree oven for 1 hour and 5 minutes.

Cheaty Ziti

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 8
• 1 lb pasta (ziti or ziti rigati)
• 1 lb ricotta cheese
• 1 lb mozzarella cheese (shredded)
• 1/4 cup grated cheese (pecorino romano is very nice)
• 2 -3 tablespoons chopped parsley
• 1 (32 ounce) jar spaghetti sauce, about 32 oz

Recipe

• 1 boil pasta as per instructions on box.
• 2 drain and return to pot.
• 3 combine ingredients (saving a little sauce, mozzarella, and grated cheese to sprinkle on top.) in pot and mix thoroughly.
• 4 transfer to disposable aluminum pan, spread left over sauce, sprinkle with mozzarella, and grated cheese on top.
• 5 sprinkle with chopped parsley.
• 6 cover with aluminum foil and bake in pre-heated oven at 350 for approximately 45 minutes.

Creamy Spinach, Bacon And Sun-dried Tomato Sauce For Pasta

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons oil
• 1 onion, finely chopped
• 1 garlic clove
• 400 g bacon, diced
• 1/2 cup wine
• 1 cup cream (i use light)
• 1 (300 g) box frozen spinach, thawed
• cracked black pepper
• 1/2 cup sun-dried tomato, drained and chopped
• 1/2 cup grated parmesan cheese
• 2 tablespoons toasted pine nuts (shake them in a dry pan over high heat until golden-remove to a plate to cool)

Recipe

• 1 heat the oil in a large frypan and fry the onion, garlic and bacon over medium heat for about 10 minutes.
• 2 add the wine, cream, spinach and black pepper and bring to a gentle boil; reduce the heat and cook for a couple of minutes.
• 3 add the sundried tomatoes and parmesan cheese, stir through and serve with the cooked pasta of your choice, with the toasted pinenuts over the top.
• 4 serve with extra parmesan if you wish.

Buffalo Chicken Pasta Salad

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 28 ounces popcorn chicken, bites (i use tyson)
• 16 ounces shell pasta
• 1 cup chopped celery
• 16 ounces ranch dressing
• 1 1/3 cups buffalo barbecue sauce
• 4 ounces crumbled blue cheese

Recipe

• 1 cook popcorn chicken and pasta to package directions; cool.
• 2 mix ranch drssing and buffalo sauce.
• 3 combine chicken, pasta, celery, bleu cheese crumbles and dressing mix.
• 4 chill 2 to 4 hours and serve.

Chicken (or Turkey) Tetrazzini

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 whole broiler-fryer chicken (or use leftover turkey or chicken, cut into pieces)
• 1 lb spaghetti
• 2 tablespoons butter or 2 tablespoons margarine
• 1 green pepper, chopped
• 1 (3 1/2 ounce) can sliced mushrooms, drained
• 4 cups cheddar cheese, shredded
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) can rotel tomatoes & chilies
• 1 (4 ounce) jar pimentos (optional)
• grated parmesan cheese

Recipe

• 1 boil chicken until tender, cool, debone, and cut into pieces. set aside. reserve broth.
• 2 cook spaghetti in broth until tender; drain. (note: if you're using leftover chicken or turkey you can cook the spaghetti in purchased chicken broth. the broth adds a lot of flavor, but it's optional. if you don't have it, just cook the spaghetti in salted water.).
• 3 place drained spaghetti in a very large bowl. add cooked chicken.
• 4 in a skillet saute the pepper in butter. add mushrooms and saute a few minutes more. add to spaghetti along with remaining ingredients except the parmesan. mix it well.
• 5 put in a greased 9 x 13" casserole dish, and what's left in a second smaller greased casserole (this makes a lot. don't worry, it freezes well and the leftovers taste even better the next day).
• 6 at this point you can cook both casseroles, or cover one and place in the freezer to enjoy later.
• 7 when you're ready to cook the casserole, sprinkle the top with parmesan cheese and bake at 350 degrees for 30-35 minutes, or until the top is lightly browned and bubbly.
• 8 remember: don't add parmesan until baking time if you're freezing casseroles.

Chicken -vegetable Spaghetti

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 boneless skinless chicken breast halves, cut into 2 inch strips
• 3 medium zucchini, cut in half lenghthwise and sliced (about 1 lb.)
• 1 large green bell pepper, coarsely chopped
• 1/2 lb fresh mushrooms, sliced
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• 1 (30 ounce) jar spaghetti sauce
• salt and pepper
• 2 cups shredded mozzarella cheese, divided
• 12 ounces spaghetti, uncooked
• 2 tablespoons chopped fresh parsley

Recipe

• 1 heat oil in a large skillet.
• 2 add chicken; cook, stirring constantly, until no longer pink.
• 3 drain chicken, and set aside, reserving 1 tablespoon drippings in skillet.
• 4 add zucchini, chopped green pepper, mushroom slices, chopped onion, and garlic to skillet; cook over medium heat, stirring constantly, until crisp-tender.
• 5 stir in chicken, spaghetti sauce, salt, and pepper; cook until thoroughly heated, stirring occasionally.
• 6 stir in 1 cup mozzarella cheese; cook until cheese melts, stirring often.
• 7 cook spaghetti according to package directions; drain.
• 8 arrange noodles on a large platter; top with sauce mixture, and sprinkle with remaining 1 cup mozzarella cheese and parsley.

Chili - Spaghetti

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 lb extra lean ground beef (or use ground turkey)
• 1 green pepper, chopped
• 1 small onion, chopped
• 2 garlic cloves, finely chopped
• 1 (15 ounce) can tomato sauce
• 1 fresh tomato, chopped
• 1/2 teaspoon cumin, ground
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon chili powder, ground
• 1/2 cup water
• 1 (16 ounce) can chili beans, drained
• 2 cups cooked spaghetti

Recipe

• 1 in large skillet brown ground meat, green pepper, onion and garlic. add tomato sauce and chopped tomato. add ground cumin, salt and pepper.
• 2 mix chili powder in half cup of water and stir well. add to meat mixture. let simmer for 30 minutes, stirring occasionally. add cooked beans. simmer another 10 to 15 minutes. taste for full flavor.
• 3 serve over cooked spaghetti and enjoy it with corn bread muffins. mmmmmmm -- delicious.

Creamy Spinach And Ranch, Chicken Pasta #rsc

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 8 ounces macaroni noodles
• 2 tablespoons butter
• 1 boneless skinless chicken breast
• 1 1/3 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons flour
• 1/4 cup parmesan cheese
• 1/4 cup hidden valley® original ranch® dressing
• 1/4 cup frozen spinach

Recipe

• 1 slice chicken breast to make it thinner, place on frying pan at medium-high heat. cook on each side for several minutes until the center is no longer pink. slice into small chunks and set aside.
• 2 cook macaroni noodles as it says on packaging. in a medium sized sauce pan melt butter at medium heat. whisk in milk, salt, pepper, and garlic powder.
• 3 bring to a boil and whisk in flour, then turn to medium-low heat and whisk in parmesan cheese. whisk continuously for 1 minute or until smooth.
• 4 add ranch dressing, thawed spinach, and chicken. mix in pasta and it is ready to serve!

Cheater Macaroni And Cheese

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 cups uncooked macaroni noodles
• 1 can condensed cream of mushroom soup (undiluted)
• 1 -2 cup grated cheddar cheese

Recipe

• 1 cook macaroni until done and drain in colander.
• 2 while macaroni is draining warm the condensed soup (undiluted) and add grated cheese stirring until melted.
• 3 add the drained pasta and mix well.
• 4 serve and enjoy!

Creamy Spinach Noodles

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 14 ounces pasta, your choice,uncooked
• 1 clove garlic, minced
• 1 teaspoon butter
• 2 packages frozen creamed spinach
• 1 package cream cheese
• salt
• pepper
• nutmeg

Recipe

• 1 bring a large pot of water to a boil, add some salt.
• 2 add pasta and cook for 8 to 10 minutes or until al dente, drain.
• 3 in a casserole dish melt butter and fry garlic, until golden.
• 4 add cooked pasta, spinach, cream cheese and spices.
• 5 mix well and serve hot.

Creamy Squash Orzo

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 3 cups dry orzo pasta
• 1 small spaghetti squash (any winter squash will be fine but spaghetti is my favorite)
• 4 ounces plain greek yogurt
• 1/2 cup of raw almonds
• 4 garlic cloves
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 tablespoon parsley

Recipe

• 1 cook orzo pasta according to package instructions.
• 2 preheat the oven to 400 degrees f, cut squash into half, place in the ovenproof dish skin side up with a bit of water on a bottom and bake 30-40 minute. wrap garlic gloves in greased aluminum foil and bake on a rack together with squash.
• 3 take out squash and garlic from the oven and let them cool. when cold enough to handle scoop out the seeds from the squash and throw them away. using fork take out the inside of the squash into a bowl.
• 4 add squash into a food processor. cut off the stems from each garlic clove and squeeze out of its skin into a food processor. combine with greek yogurt, almonds, salt and pepper and process until smooth.
• 5 in a pot mix with orzo, parsley and add more salt or pepper if necessary. heat slightly and serve.
• 6 tip: i tried making this dish with other type of pasta, i think elbows and it did not work that well. i mean it worked great when it was eaten right away but when i left a portion for the next day it became a bit lumpy and elbows became somehow overcooked so if you want to make more for the next day do not combine all the sauce with pasta at once, leave some separate for the next day and combine just before eating. plus i think it just looks and tastes better with orzo but you can experiment with other types of pasta. when combined with elbows it becomes healthier version of mac & cheese. also it might be good to substitute almonds for parmesan.

Chicken /w Sun-dried Tomato & Artichoke Alfredo

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 large chicken breasts
• 1 (14 ounce) can small artichoke hearts
• 1 (15 ounce) jar alfredo sauce (i like bertolli)
• 2 tablespoons julieanned sun-dried tomatoes
• 4 slices julieanned prosciutto
• cooked angel hair pasta

Recipe

• 1 in large non-stick skillet sauté chicken breasts in olive oil until browned and cooked through.
• 2 cover them to keep them warm and set them aside.
• 3 pour alfredo sauce into skillet.
• 4 slice artichoke hearts and chicken breasts into bite sized pieces.
• 5 add artichoke hearts, chicken breasts, sun-dried tomatoes, and prosciutto to sauce.
• 6 heat at medium heat, stirring occasionally until warm.
• 7 pour over angel hair pasta and serve.

Chicken A La King

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 3/4 cup sliced mushrooms (or 1 small can champignon, drained)
• 1 green bell pepper, chopped
• 1/2 cup butter
• 1/2 cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups chicken broth
• 2 cups light cream or 2 cups cooking cream or 2 cups non-dairy whipping cream
• 2 cups chicken, cooked and chopped into bite sized cuted
• 1 pimento pepper, chopped

Recipe

• 1 cook mushrooms, bell pepper with butter, salt and pepper for 2-3 minutes.
• 2 remove from heat and stir in flour.
• 3 return to heat, stir 1 min then add broth and cream, bringing it to a boil, stirring constantly until slightly thickened.
• 4 add the chicken into the pan and add pimento and heat through.
• 5 serve warm with your favorite long pasta noodles (spaghetti,angel hair,fettuccini) or warm rice or puffed pastry shells.

Chicken Enchilada Pasta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 cup sour cream
• 4 tablespoons butter
• 1 cup onion, chopped
• 2 teaspoons chili powder
• 4 cups chicken, diced &,cooked
• 1 (4 ounce) can chopped green chilies
• 1 cup shredded monterey jack cheese
• 1 cup cheddar cheese
• penne pasta, cooked

Recipe

• 1 preheat oven to 375.
• 2 in bowl, stir soups and sour cream until smooth.
• 3 set aside.
• 4 in a pan, melt butter.
• 5 saute onion and chili powder until onion is tender.
• 6 stir in chicken, chilies, 3/4 of both cheeses, and soup mixture.
• 7 remove from heat.
• 8 add cooked pasta until your desired coating.
• 9 (we prefer penne).
• 10 mix well.
• 11 spread in casserole dish.
• 12 top with remaining cheese.
• 13 bake until heated through.
• 14 note: you can freeze any remaining mixture without the pasta for a later use.

Chicken A La King (poached W/ Wine)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup dry wine
• 2 cups fat free chicken broth
• 1 bay leaf
• 1 lb boneless skinless chicken breast
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 8 ounces sliced mushrooms
• 1/2 small onion, diced
• 1 green onion, sliced (optional)
• 2 tablespoons flour
• 1 stalk celery, thinly sliced
• 1 cup frozen peas or 1 cup canned peas
• 2 tablespoons fresh parsley (optional)
• salt
• black pepper, freshly ground
• 4 cups cooked brown rice

Recipe

• 1 in medium skillet, bring wine and broth and 1 bay leaf to a boil. gently add in chicken breasts and let them poach uncovered for 10 to 12 minutes (until cooked through).
• 2 in another larger skillet, heat oil and butter over medium heat. when butter melts into oil, add mushrooms, celery, onion, and green onion. cook five minutes, until tender. add flour and cook another minute.
• 3 pull chicken from broth and set on cutting board. discard bay leaf. ladle cooking liquid into the mushrooms, whisking it inches add peas to the sauce. season to taste. dice chicken into bite-sized pieces and add to the sauce.

Chicken (or Turkey) Tetrazzini

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 4 cups turkey or 4 cups chicken
• 2 tablespoons oleo
• 1/2 cup onion
• 1/4 cup green pepper
• 1 garlic clove, minced
• 4 (10 1/2 ounce) cans campbell's cream of mushroom soup
• 1 (10 1/2 ounce) can rotel
• 2 cups water
• 1 lb cheese, separated into halves
• 1/2 cup pimentos, chopped
• 1 lb spaghetti

Recipe

• 1 saute onion, garlic, and green pepper in oleo.
• 2 blend in soups, rotel, water, and half of cheese.
• 3 cook until cheese melts.
• 4 fold in turkey or chicken, pimento in last.
• 5 cook spaghetti according to package directions.
• 6 put spaghetti in caserole, pour mixture on top and add other half of cheese.
• 7 cook at 350 degrees until bubbly and brown about 30 minutes.

Clam Spaghetti

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/2 cup olive oil, plus
• 1 tablespoon olive oil, divided
• 1 dried red chili pepper, finely chopped
• 1 large onion, chopped
• 3 large garlic cloves, minced garlic or 3 large mashed garlic
• 1/2 cup fresh basil leaves, chopped or 1 tablespoon dried basil
• 1 tablespoon fresh oregano
• salt and pepper
• 1/2 cup dry wine
• 2 (6 1/2 ounce) cans chopped clams, drained, with liquid reserved
• 1/3 lb mushroom, sliced
• 1 tablespoon butter
• 1 lb dried spaghetti
• 1 cup chopped parsley
• 1/2 cup black olives, sliced
• 1 tablespoon pimiento, chopped (optional)
• 1/2 cup grated parmesan cheese or 1/2 cup romano cheese

Recipe

• 1 put 1/2 cup olive oil in a large cast-iron skillet and slowly heat. add the chili pepper, onion, and garlic. cook slowly about 30 minutes or until the onions are very soft.
• 2 add the basil, oregano, salt and pepper, wine, and clam liquid. continue to simmer until reduced somewhat. keep warm. meanwhile, saute the mushrooms in a tablespoon of butter and add to mixture.
• 3 bring large pot of water to boil. add a tablespoon of salt and 1 tablespoon olive oil. cook spaghetti until just al dente.
• 4 as pasta is cooking, add the clams, parsley and 3 tablespoons of cheese to the sauce and simmer on low for about 5 minutes. add olives and pimento, if desired.
• 5 after draining pasta, stir into the sauce and toss. continue to fry and toss for several minutes--this drives moisture from the pasta and gives it texture and flavor.

Cheat Salami Cheese Bread

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 2 lbs bread, loaf dough (either frozen and thawed or refridgerated)
• all-purpose flour, for rolling dough
• 1/2 lb genoa salami, thinly sliced
• 1/2 lb shredded mozzarella cheese
• 1/2 cup greek olive, pitted and chopped
• 1/4 cup olive oil

Recipe

• 1 heat oven to 350° and grease a baking sheet.
• 2 on floured surface with floured rolling pin roll out 1lb loaf of dough into a 16x8 rectangle.
• 3 spread 1/2 of salami over rectangle leaving 1/2in border on all sides. spread 1/2 of cheese over and then 1/2 of olives.
• 4 starting from long side roll up until start to look like a french bread loaf. paint edges of dough with water and press to seal so cheese doesn't ooze out.
• 5 repeat with remaining dough and ingredients.
• 6 brush outside both loaves with olive oil, place seam side down on the prepared baking sheet leaving space between loaves for expansion.
• 7 bake in preheated oven for 30-35 minues or until crusts are lightly golden.
• 8 let the loaves cool on baking sheet that is on a wire rack for about 10 minutes before slicing.

Creamy Spinach Lasagna

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 2
• 1 (10 3/4 ounce) can cream of chicken soup
• 15 ounces ricotta cheese
• 4 ounces softened cream cheese
• 1 (12 ounce) package frozen spinach, thawed
• 6 uncooked lasagna noodles
• shredded mozzarella cheese

Recipe

• 1 preheat oven to 350°f.
• 2 lightly grease an 8x8 baking dish.
• 3 combine the soup and ricotta and cream cheese. (if you forget to soften the cream cheese, you can spread it on the lasagna noodles before layering them).
• 4 spread a layer of cheese mixture in bottom of pan.
• 5 then press the uncooked lasagna noodles into this mixture.
• 6 cover with spinach and mozzarella.
• 7 repeat layering.
• 8 bake covered tightly for 1 hour and 20 minutes.

Baked Wild Rice With Almonds

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 1/2 cup onion, chopped
• 1/4 cup green pepper, chopped
• 3 garlic cloves, minced
• 2 cups brown and wild rice mix (i like lundberg wild blend)
• 3/4 cup slivered almonds
• 4 cups chicken broth
• 1/2 cup wine
• 1 teaspoon sea salt
• 1 teaspoon pepper

Recipe

• 1 in large saute pan, warm oil.
• 2 saute the onions, green pepper, and garlic until soft.
• 3 add the rice and saute another 2 minutes, until sweetly fragrant.
• 4 stir in almonds and transfer to casserole dish.
• 5 add chicken broth, wine, salt, & pepper, stir to combine.
• 6 bake in a preheated 350f oven for 1- 1 1/2 hours or until all liquid is absorbed.
• 7 fluff with a fork and serve.

Creamy Stove-top Rotini And Cheese

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• 1 (13 1/4 ounce) box uncooked whole wheat pasta (rotini or penne)
• 3 tablespoons all-purpose whole wheat flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 1/4 cups milk
• 1/4 cup cream cheese, softened
• 2 teaspoons dijon mustard
• 2 teaspoons worcestershire sauce
• 1/2 teaspoon bottled minced garlic
• 1 1/4 cups shredded cheddar cheese

Recipe

• 1 cook pasta according to package directions, omitting salt and fat. drain and set aside.
• 2 while pasta cook, place wheat flour, salt, and pepper in a large saucepan. add milk, stirring with a whisk until well blended. drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. stir in mustard, worcestershire sauce, and garlic; simmer 1 minute. remove from heat. add cheddar cheese, stirring until cheese melts. combine pasta and cheese sauce in a large bowl; toss well.

Barbque Deer

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 12
• 5 lbs deer roast
• 3 cups ketchup
• 3 cups brown sugar
• 1 tablespoon garlic salt
• 3 tablespoons liquid smoke

Recipe

• 1 place roast in crockpot let cook on low for 8 hours or overnite.
• 2 let roast cool.
• 3 skim off any fat.
• 4 shred roast.
• 5 in medium sauce pan mix ingredients for sauce.
• 6 bring to boil.
• 7 pour over meat and mix through.
• 8 reheat.

Buffalo Chicken Macaroni Salad (weight Watcher Friendly)

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• 1/2 cup fat free ranch dressing
• 1/4 cup fat-free miracle whip
• 1/4 cup blue cheese, crumbled
• 1 tablespoon frank's red hot sauce
• 1/4 teaspoon paprika
• 1 1/2 cups chicken breasts, cooked and diced
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1 1/2 cups whole wheat macaroni (measured dry)
• 1 medium tomato, diced

Recipe

• 1 cook macaroni according to package directions.
• 2 rinse under cold water and drain.
• 3 refrigerate until cold.
• 4 in a large bowl, combine dressing, mayonnaise, blue cheese, hot sauce and paprika.
• 5 add chicken, celery, onion and macaroni. mix well to combine.
• 6 stir in tomatoes.
• 7 cover and refrigerate at least 30 mins.gently stir again before serving.

Chicken Enchilada Pasta Soup

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 5 1/4 cups chicken broth (from two 32-oz. cartons)
• 2 (14 3/4 ounce) cans cream-style sweet corn
• 2 (10 ounce) cans red enchilada sauce
• 1 (4 1/2 ounce) can chopped green chilies
• 1 (10 ounce) can chunk and dark chicken meat, in water, undrained (i use leftover cooked and dark chicken meat)
• 1 (5 ounce) package uncooked vermicelli, broken into pieces (fideo vermicelli recommended)
• 1 1/2 teaspoons cumin
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano leaves, crushed
• 1 medium onion, chopped
• 12 ounces shredded colby-monterey jack cheese

Recipe

• 1 in dutch oven or large saucepan, combine broth, corn, enchilada sauce and chiles; mix well.
• 2 bring to a boil over medium-high heat.
• 3 add all remaining soup ingredients; mix well.
• 4 reduce heat to low; simmer 8 minutes or until vermicelli is tender, stirring occasionally.
• 5 ladle soup into individual bowls.
• 6 garnish each serving with onion and cheese.