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.