Tangy Tortellini!

I was inspired to make this dish after craving Carino's Chicken Scallopini, and after figuring out the ingredients I decided to make my own version. So, here goes!

1 pack of 7 cheese tortellini from Costco (although I'm sure any kind of pasta would work)

1 pack of sliced white mushrooms

1 medium tomato diced

1 small package of pancetta

1/4 cup bacon bits (I used the hormel real bacon bits you can find in the salad dressing aisle)

2 tablespoons white cooking wine (the alcohol burns off)

2 tablespoons lemon juice

1/4 cup butter

1 tablespoon garlic

1 pint whipping cream

First I combined all ingredients in a saute pan excluding the pasta and cream. Cook on Med-High until it's boiled down to a thick sauce. Add cream and continue to boil, stirring frequently for 10 minutes. Cook pasta according to directions, then drain and combine.

Really simple and everyone loved it! Mine did turn out a bit tangy, but I didn't really measure the wine or lemon juice so I probably put a bit more in there, but in the end the tortellini balanced out the flavor wonderfully and the kids are begging me to make it again soon! :)

Chicken Parmigiana Casserole

This was a very yummy casserole. My younger sister originally came up with this recipe. I hope that you enjoy. You can add more or less sauce based on preference. Hope you enjoy. I took a picture however my point and shoot wouldn't take the picture I was going for. So no picture this time.

Ingredients

2-3 Chicken breasts (cubed)
1 jar Spaghetti Sauce
1 1/2 Cup Parmesan Cheese
2 cups Mozzarella Cheese
2 cups Bread Crumbs
1 box of linguine noodles

Directions

Cook chicken in a frying pan in 2 tablespoons of oil with salt and pepper to taste. Follow directions to cook noodles. Once chicken is fully cooked and slightly browned mix chicken, sauce and 1/2 cup of Parmesan cheese in a bowl. Once noodles are finished toss lightly in sauce. Pour noodles and sauce into a 9x13 pan. Cover with Mozzarella Cheese. Mix together bread crumbs and the rest of the Parmesan Cheese and spread on top of cheese layer. Finally cook in oven at 350 degrees for 30 minutes.

Chicken Asparagus Pasta Casserole

I made this tonight in an effort to try to make something with the Asparagus in my Bountiful Basket that I ordered that my children would also like. I am loving this Basket411 recipe blog for ideas on how to use this stuff. I took this recipe from there and she originally got it from Taste of Home. I used whole wheat penne pasta and I added 2 stalks of green onion. And about a tsp of pepper. My children loved it, my husband loved it and well I liked it too. So with our seal of approval I share this with you. Enjoy!

Ingredients

• 8 oz. penne pasta
• 2 cups sliced asparagus
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• ¼ cup milk
• ¼ cup sour cream (I used French onion dip because it was what I had – it was great)
• 1 cup diced cooked chicken
• ¼ teaspoon dried rosemary, crushed
• ¼ cup shredded cheddar cheese (I left this out and it was still very creamy)
• 1 ½ cups dried seasoned bread crumbs
• ¼ cup melted butter

Directions

· Cook pasta according to package directions. Three to four minutes before the pasta is finished, add the asparagus and continue to boil. When pasta is done and the asparagus is tender, drain and set aside.

· In the same pan (this saves on dishes!) combine the soup, milk, sour cream, chicken, rosemary and cheese. Heat on medium heat until hot.

· Add the pasta and asparagus. Mix well and transfer to an oven safe dish.

· Mix the bread crumbs with the melted butter.

· Top the casserole with the bread crumbs and place in the oven on broil to brown (I did not raise my rack because I did not want it to burn).

· Remove from oven and enjoy!

Note: I doubled the recipe and it fit into a 9x13 pan.

Spanish Noodles

This is a family favorite that I am guaranteed my boys will go back for at LEAST seconds for. This is just the BASIC recipe a lot more could be added.

Ingredients:

1lb hamburger

1 can corn

Noodles to serve 6

Tomato juice

Salt to taste

Pepper to taste

Directions:

Brown the hamburger. Boil water to cook the noodles to al dente (just before tender). I prefer egg noodles but as you can see elbow noodles work well too. When the noodles are done drain off the water. Return the noodles to the pan and add in the drained can of whole corn, the browned hamburger, enough tomato juice to wet it all and the salt and pepper. Mix and warm on the stove. Serves 6.

Lasanga

Ingredients:

9 lasagna noodles
1lb ground beef
1 and 1/2 pints Spaghetti Sauce
1 (15oz) container ricotta cheese
1/3 c grated Parmesan cheese
1lb grated mozzarella cheese- separate 1/2c
2 beaten eggs


Directions:

Bring a large pot of water to a boil and add the lasagna noodles cook them until al dente (8-10 minutes)

Brown ground beef over medium heat and drain off fat. Add spaghetti sauce to that. If you don't have my fabulous home made spaghetti sauce you can use any bottled spaghetti sauce or you can use

• 1 (16 ounce) can sliced mushrooms, drained
• 1 teaspoon garlic salt
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 4 (15 ounce) cans tomato sauce
• salt and pepper to taste

Meanwhile mix together beaten eggs, ricotta (or substitute for cottage cheese whichever your budget allows), Parmesan cheese, and mozzarella cheese.

Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/2 of the ricotta cheese mixture over the noodles. Then ladle about 1/2 of the meat sauce over the ricotta cheese. Repeat layering once more. Top with the last 3 noodles and enough meat sauce to keep from drying out. Sprinkle on the remaining 1/2 c of mozzarella cheese.

Bake in a preheated oven (350 degrees F) for 90 minutes and let sit for 10 minutes before serving.

Oh this can be prepared before hand and frozen (good for 30 days frozen).

Spaghetti Sauce

Please note this picture was taken after the sauce had been added to ground beef and is not consistent with the recipe as written.

Some things are worth making from scratch this is one of those things. Since this is labor intensive it is a fairly large recipe. If I'm actually making spaghetti this is COMFORTABLY 2 meals for my family of 5 (one being a baby) and HALF of the sauce is frozen.

Usually I do this with meatballs but today I wanted to bottle it and was unsure how hamburger bottles (I kind of don't think it does) anyway that's so you know it can be adapted to use with meatballs or even just ground meat (your choice I've used turkey and beef with great results).

Start with tomatoes lots of diced tomatoes if lots of tomatoes (and I've never counted how many just lots) are unavailable you can substitute and use
1 can (64 oz) of tomato juice
2 cans (8 oz) tomato sauce
1 can (6 oz)tomato paste
1 can (12.5 oz) stewed tomatoes

If you used tomatoes your going to want to kind of mush the diced tomatoes up while they are being cooked (on low so they are just below simmering about 1 hour). When the skin of the tomatoes starts going transparent it's time to add the spices (this is adjustable to fit your own taste this is just my suggestions).

4 minced garlic cloves
1/3 c dried onion flakes
2T Basil
3T Oregano
2T Garlic Powered
3T Chili Powered
2t Dried crushed red peppers
5T Italian Seasonings
4 Bay Leaves
1t Salt
1t Black Pepper

Simmer that for 20-30 minutes and then add in the veggies (all of which are optional if you want a smooth sauce).

1 small can of sliced mushrooms
1 grated carrot (optional)
1 Green bell pepper diced
1 red bell pepper diced
2 Stalks of celery diced

Simmer all of that until the whole mixture starts to darken (about 4 hours). If it is not the thickness you like add 1/4-1/2c water or add 1-2Tcornstarch (make sure you mix the cornstarch into some of the sauce in a separate bowl so it mixes in).

All that is left once you get it to the consistency that you prefer is to serve it over hot noodles or bottle it (if meat was added freeze don't bottle).

Oh one more thing to give you a better idea of the size of this recipe I got 7.5 pint bottles when I made it.

Shrimp Pasta

Comes from a random cookbook that I own.

1 3/4 C chicken broth
2 cloves garlic minced
3 T fresh chopped parsley (about 1 T dried)
2 T cornstarch (flour works too same amount)
2 T Lemon juice
1/8 t ground red pepper
1 pound medium shrimp, shelled
4 C hot cooked pasta (about 8ozs uncooked)

In a medium sauce pan mix broth gralic, parsley, cornstarch, lemon juice, and pepper. Over medium-high heat, heat to a boil. Cook until mixture begins to thicken stirring constantly.

Continue stirring constantly while you add shrimp. Cook about 5 minutes more or until shrimp turns pink. Toss with pasta.

Serves 4 with a total cook time of 10 minutes.


I thought it needed a little butter probably 2T not only to give it a creamy texture but to also bring out the flavor of the shrimp. My husband LOVED it as did my 2 year old, though my 4 year old snubbed his nose and told me it was yucky.

Summer Pasta

Since I had leftover chicken (hello! beer butt chicken, and yes it was STILL moist) that was quickly approaching my 3 day use or toss rule this was born. Besides it's HOT and seriously who wants to cook?

*1 little (I think it is 6ozs) package dry spaghetti
*8 T butter
*2 garlic cloves
*salt to taste
*pepper to taste
*1 T parsley
*1 c grated cheese (I used Mozzarella)
*1 c retained pasta water
*Whatever chicken I had left (about 2 cups cubed ok I admit we liked the leftovers so I really only had 1 cup but I also had a can of canned chicken so all together I had about 2 cups)
*Diced tomatoes- my first pickings from my plant (so read NOT much lol)!

Boil pasta for 8 to 10 minutes, or until al dente.

Meanwhile heat a skillet over medium-low heat. Melt butter with garlic. Season with salt, pepper, and parsley.

Drain pasta (remember to retain 1 cup) and then toss in skillet until well-coated with butter. Add the retained water and chicken. Increase heat to medium, and cook until pasta is heated through and has absorbed some of the water/butter. Add cheese and tomatoes warm until the cheese starts melting.

Ta-da! 30 minutes to dinner. This was fabulous. Buttery and light, perfect for summer. Serves 4

I could also see this as a side minus the chicken. I think it would go well with, pork, chicken (obviously), maybe a grilled stake, or just as a meatless dish (mixed with different more veggies).

Chicken Noodle Soup

If there is one thing that my daughter will eat for sure is soup. Any kind of soup, it must be the broth. This was something that my husband added to a list that he is making of meals that he wants me to make again in his palm pilot (AKA his memory). It is easy and really any vegatable you have on hand will more than likely work. The ones listed just happen to be the ones I have on hand right now.


Ingredients:

10 cups water
4 chicken boullion cubes
1 T Mrs. Dash
1 t parsley
1 t black pepper
2 boneless skinless chicken breasts
4 T Extra Virgin olive oil
1/4 large onion, diced
1 Cup Carrots, chopped
1/2 Cup snap peas, chopped
1 1/2 stalk celery, diced
1/4 Cup brocoli, chopped
1 small handful of whole wheat spagetti noodles broken into fourths.



Directions:

In a large soup pot add water, boullion, and spices. Cook on high. In a skillet on medium high sear chicken breasts in 2 Tablespoons olive oil, 6 minutes each side. While chicken is searing prepare vegetables and add to soup pot. When Chicken is done searing remove from pan. Chop chicken into 1/2 inch squares and add to soup pot. Add 1 cup of broth from soup pot into hot skillet for one minute. Add liquid back into soup pot and add final 2 Tablespoons of olive oil to soup. Lower heat to medium high and cover soup. Cook for 1 hour. During final 20 minutes add noodles to soup. When everything is cooked and done; Enjoy!

Tuna Noodle Salad

I made this the other day. Quite simple and well hubby liked it so I put it on here simply so he has reference to another recipe to choose for dinner and I remember everything that I put into it. Although it is pretty basic and not varied too much when I make it. Some measurements depends on your preference. Usually; I go more vegetables and less mayo, to keep it as fresh tasting as possible. You could if you wanted to, add 3 chilled hard boiled eggs diced to salad as well. This kind of meal is usually whatever you want it to be.

Ingredients:

8 oz of shell or rigatoni pasta
2 6 0z cans tuna
1 1/2-2 cups frozen or fresh peas
1 1/2-2 cups shredded carrots
1 6 oz can whole olives
1/2-1 cup mayo

Directions:

Cook pasta according to directions on package. Strain water from pasta in strainer. Once water is fully strained of hot water place strainer with pasta in it, into large bowl and add ice cold water to cool noodles down. If using frozen peas, add to noodles to thaw. Let sit for approx. 10 minutes. Dump remaining ingredients into a mixing bowl (or dish you wish to serve in, I'm all for using less dishes). When peas are thawed and pasta is cool lift strainer from water. Dump pasta and peas into mixing bowl and stir ingredients together. Serve immediately or place into fridge for later. Great for a nice warm day. Enjoy!

macaroni and meatballs

I am on a roll...

Meatballs. I am sure you all know how to make them, but I want to post so I can reference later.

1 lb of lean ground beef.
4- 15 oz of tomato sauce
pinch or so of salt and pepper
1 tsp of parsley
2 tbl of Parmesan cheese
1 tsp of garlic

In a mixing bowl, add the ground beef, salt, pepper, parsley, and 1 tbl of Parmesan cheese. Make into small balls, place them in a medium frying pan, good until done, brown..

In a large sauce pan, add the 4 cans of sauce. Add garlic, the rest of the Parmesan Cheese and salt and pepper, bring to a boil. After bring to a boil add the meatballs, at a simmer for about 20 mins.

In medium sauce pan, cook the macaroni according to the directions on the box.

Put on a plate and enjoy...

Easy Chicken Alfredo

Before I start, you are all going to say "bottled alfredo sauce" ooo yuck, but trust me. I made this for my family and it is one of the few things my kids agree on. I also made it for the Teacher's for teacher appreciation week, and they loved it. So here goes.

2 lbs chicken breast
1 jar Good Value Alfredo Sauce
1/2 to 1 c. water
3 T. bacon pieces (i prefer hormel or oscar mayer)
1/4 c. parmesan cheese (preferrably the nice shredded stuff)
1 T. garlic
2 t. basil
1 lb. linguine, spaghetti or fettucine noodles cooked

Cube and cook chicken breast, add the bacon, parmesan cheese, garlic and basil. Then add the Alfredo Sauce and water. Bring to boil. Serve over noodles.

Italian chicken pasta salad

I made this for dinner last night. It was perfect for a hot summer day. Light and easy.

Ingredients:

8 ounces small shell pasta
2-3 chicken breasts
1 Tb olive oil
1 Tb garlic
2 Tbs soy sauce
1 cup fresh/frozen vegetables of choice(I used a frozen medley from Costco, with squash, carrots, broccoli and Cauliflower).
1 cup sliced olives
1 cup shredded cheese
1 cup Italian dressing
1/2 cup mayo (optional)
salt and peeper to taste (optional)
Parsley for garnish

Directions:

Cook pasta over stove top according to directions on package. In a skillet cook chicken with olive oil, garlic, and soy sauce. When chicken is cooked add vegetables on top of chicken while burner is on med/low to steam. When everything is done remove pasta from stove top and drain. Cool pasta in strainer while removing vegetables and chicken from pan. Cut vegetables and chicken to desired sizes. Then add pasta and remaining ingredients to a bowl and serve. Serves 6