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Posts Tagged ‘pasta’

Feta Pasta Salad

Here’s the other side dish I took to my sister’s.  It was very yummy, too!

Feta Pasta Salad

  • cooked pasta
  • 1 bottle of Kraft Tuscan House Italian dressing (not Zesty Italian)
  • 4 oz container crumbled feta cheese
  • 1 large tomato, chopped
  • 5 green onions, chopped
  • 2.25 oz can sliced black olives

Make sure pasta is rinsed in cool water.  Place in large bowl and add the rest of the ingredients.  Stir well and refrigerate until ready to serve.  This is another one of those that gets better the longer it marinates. 😀

And here’s a couple of pics from the birthday bash:

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Crockpot Cream Cheese Chicken

Since I still haven’t been feeling that great, this was a great supper….especially since my family loves this dish!

Crockpot Cream Cheese Chicken

  • 4 large chicken breasts
  • 1 10.5oz can cream of mushroom soup
  • 1 c chicken broth
  • 1 pkg Good Seasons Italian dressing mix
  • 1/2 tsp garlic powder
  • 1 8oz pkg cream cheese
  • hot cooked noodles

Pour the soup, broth and dressing mix into your crockpot.  Stir well and place chicken breast on top.  Cook on high for 4 hours (or low for 6 hours).  During the last 30 minutes, shred the chicken with 2 forks and add the cream cheese.  Cook for another 30 minutes.  Stir well and serve over hot cooked noodles.

(I used egg noodles tonight, but I’ve used fettucine and spiral pasta before, too).  I also served it with French Bread.  Unfortunately, I wasn’t able to eat any of this yummy pasta.  I had more Egg Drop Soup and some of the bread.

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Easy Lasagna

Want something with gooey cheese and zippy red sauce and yummy pasta?  And it’s way easy to throw together?  Try this:

Easy Lasagna

  • 1 8oz pkg egg noodles, cooked
  • 1 lb ground beef
  • 1 26.5oz can spaghetti sauce
  • 1/2 Tbsp pizza seasoning
  • 1/2 Tbsp italian seasoning
  • 1 c cottage cheese
  • 1 c mozzarella cheese, shredded
  • 1/2 c parmesan cheese, shredded

Preheat oven to 350 degrees.  Cook egg noodles according to package.  Brown ground beef and season with House Seasoning or salt & pepper to taste.  Drain off grease.  In large bowl, mix spaghetti sauce, pizza seasoning, italian seasoning, cottage cheese, mozzarella cheese, browned ground beef and cooked egg noodles.  Mix together and pour into greased 9×13 pan.  Sprinkle top with parmesan cheese.  Bake for 30 minutes.

I also tried my hand at bread without yeast (for another church related project).  I have to admit….I was not pleased with the result.  I’m just too spoiled on yeasty, light & airy bread.  It just came out looking like a giant heavy biscuit. Hmmm…..I’ll share the recipe anyways.  I doctored it by making it into garlic bread, but I still wasn’t impressed.

No Yeast Bread

  • 4 c flour
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1/2 Tbsp baking powder
  • 1/2 Tbsp baking soda
  • 1 1/2 c water
  • 2 tsp vinegar

Preheat oven to 400 degrees.  Combine all dry ingredients in mixing bowl.  Add vinegar to water and then add to flour mixture.  Mix well and knead in mixer for about 3 minutes.  Place on greased baking sheet and form into round loaf.  Using sharp knife, make two large slices on top of loaf, making an “x”.  Bake for 40 minutes.  While still hot, brush top with melted butter.  (I thought this would help tremendously, b/c butter always makes things better, but it really didn’t help it that much….lol).

And on a completely different note….these really are my children but you would’ve NEVER caught me doing this as a kid.  They really do have a lot of their father in them (though thankfully I’ve never actually seen him wear underwear on his head).

And just for the record, all the underwear worn in above photos ARE clean (thank God)

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Creamy Garlic Alfredo

Feel like having a lil’ Italian tonight?  How about this?!

Creamy Garlic Alfredo

  • 4-6 boneless chicken breasts
  • 1/4 c butter
  • 1/2 c green onions, chopped
  • 1/2 c mushrooms, sliced

Sauce:

  • 3 Tbsp butter
  • 3 Tbsp flour
  • 1/2 tsp garlic powder
  • 1 tsp pizza seasoning or italian seasoning
  • 1 1/2 c chicken broth
  • 1/2 c sour cream
  • fresh grated parmesan
  • salt & pepper to taste

Brown chicken in butter along with the chopped green onions.  Cook until chicken is no longer pink inside.  Add mushrooms.  Cook for another few minutes.  Slice chicken and set all this aside.

Cook fettucine (or your favorite pasta – I used angel hair pasta in this picture)

In same pan, melt butter.  Add flour and brown for about 3 minutes.  Slowly add chicken broth to form a thickened sauce.  Stir in sour cream, garlic powder, pizza seasoning or italian seasoning.  Add salt and pepper to taste.  Pour over cooked pasta.  Add chicken, onions and mushrooms.  Top with grated parmesan.

**And if you don’t feel like using the boneless chicken breasts, you can pre-packaged grilled chicken!  I actually had some of this on hand and it was wonderful!!**

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Baked Ziti

I love making recipes that I can split in half and freeze the other half 😀  My family is not a big casserole type family, but they’ll usually go for this Baked Ziti.  It’s hard to resist pasta and “red-sauce” (as my kiddo’s call it) and lots of gooey cheese!  This would be great with French Bread, but I wasn’t on the ball enough to make it today.  I’ve been babying two sick boys (the whole congestion crud with temps and sore throats).

Baked Ziti

  • 1 lb dry ziti pasta
  • 1 lb ground beef
  • 1 lb ground sausage
  • 2 Tbsp pizza seasoning
  • 1 Tbsp italian seasoning
  • 2 26oz cans of spaghetti sauce
  • 10 slices of provolone
  • 2 c sour cream
  • 4 c mozzarella, shredded
  • 4 Tbsp parmesan or romano cheese, shredded

Preheat oven to 350 degrees.  Heavily grease two 8×8 pans or one 10×15 or one 9×13 (but you’ll want to scale back a little on the cheeses if you go with the 9×13 – mostly because it won’t all fit!).  Boil and prepare pasta according to package directions.  Brown beef and sausage with seasonings; drain off grease.  Add spaghetti sauce.  Simmer for 10-15 minutes.  Layer ingredients as follows and bake for 30-40 minutes.

For two smaller pans:

  1. 2 c ziti
  2. 2 c meat sauce
  3. 5 slices provolone
  4. 1 c sour cream
  5. 2 c ziti
  6. 2 c meat sauce
  7. 2 c mozzarella
  8. 2 Tbsp parmesan/romano

For one pan:

  1. 1/2 of ziti
  2. 1/2 of meat sauce
  3. all of provolone
  4. all of sour cream
  5. rest of ziti
  6. rest of meat sauce
  7. all of mozzarella
  8. all of parmesan

If you’re wondering about the pizza seasoning and the italian seasoning, I got them at Glenn’s Bulk foods that I mentioned about here and here and here.  If you’ve never been there, and you’d like me to pick something up for you (or you have been there and you’d like me pick something up for you :D), let me know.  I’ll probably be making a trip there next week.  Or maybe you’d like to go with me?  Let me know and we can set something up!

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Mexican Beef Soup

Brrrrr – it’s cold outside, guys!! It’s way colder than I thought it was going to be (I thought it was going to be in the 50’s, but I know it didn’t reached that!) I even saw it snowing a little this morning! On days like this, I just want to grab a cup of hot tea, a blanket, and a book or my computer and hibernate. I didn’t have this luxury today seeing as how the dishes were piled up and I hadn’t done laundry since….ummm…..last Thursday and I still needed to get my thank you’s done from Christmas and well, you know how it goes.

I know that tonight is pasta night, and I did make homemade Mac-n-Cheese for the kiddos, but I wanted something a little lower in fat but filling for me & Mike. Here’s what I fixed:
Mexican Beef Soup
1 26oz jar of salsa (I used Great Value Corn & Black Bean from Walmart b/c that’s my favorite and it has the extra veggies & beans; if you like stuff spicy, use hot salsa!)
3 c beef broth (chicken or veggie broth would be fine, too, though)
2 c cooked hamburger (I used our leftovers from last night’s tacos!) (you could even use up leftover roast..yum!)
1 can of corn, undrained

Dump everything in your pot and simmer on the stove until hot or better yet, dump it in your crockpot in the morning, set it on low, and you’ll be good to go for dinner!

I actually fixed this at lunch and it literally took me,

at the max, 20 minutes to throw together and heat up. I topped it with some crushed tortilla chips. YUMMO! Even though I made this at lunch, we’ll be having it again for supper.


Baked Cheesy Macaroni
2 c uncooked pasta
1/4 c flour
2 3/4 c milk
1/2 c cheese powder
3 c shredded cheddar cheese
1/4 tsp black pepper
1 tsp salt (or to taste)

Preheat oven to 350 degrees. Cook pasta according to package. Grease a 2 quart dish. Over medium heat, whisk together flour, cheese powder, and milk. (cheese powder may not want to dissolve – this is okay). Bring to a boil. Remove this from heat and add 2 cups of cheddar, salt, and pepper. Stir until cheddar melts. Add this to cooked pasta and pour all into your greased pan. Bake for 25 minutes. Take out and add remaining 1 cup of cheese. Bake another 5 minutes or until cheese is melted.

You’ll notice the Diet Coke in the background…you’ll probably see this a lot…. 😀

I told you yesterday about my visit to Glenn’s Bulk Foods. I also mentioned how much I love this store. I used to buy my specialty baking items online, never knowing this little gem of a store was only a short drive out of Hutchinson. Once I finally went there, I’ve never looked back. I no longer have to pay shipping for all my baking needs (and wants)!!!! When I went there yesterday, I decided to finally try their cheese powder, perfect for making homemade mac-n-cheese. One of the Mennonite ladies working there was willing to share a simple recipe for how to use this powder (and I will try this recipe another time), but I decided to try my own version of a baked mac-n-cheese.

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Last fall I became very frustrated with trying to come up with a variety of meals for my very plane-jane family. I wanted to be creative with my cooking – but they weren’t too interested. So, I came with this idea:

Sunday Lunch – Eat Out
Sunday Dinner – leftovers, popcorn, nachos or cereal
Monday – Mexican
Tuesday – Italian
Wednesday – Parent’s Choice or we eat at church during our Wed’s @ CCC
Thursday – Pizza
Friday – Hamburgers
Saturday – Brunch and/or Brinner (breakfast/dinner)

This has made my life sooooo much more simple. I have the freedom to make my variations with knowing that my family will eat it!!!

Anyhoooo….I’ll be giving you an example of this concept this week. To catch us up, this week’s Mexican Night was Chicken Enchiladas and Italian Night was Bacon Spaghetti.

Chicken Enchiladas
1/2 c bell peppers, chopped
1 c onions, chopped
2 Tbsp butter
1 4oz can chopped green chilies
2 c cooked chicken, shredded
Shredded Monterey Jack cheese
Flour tortillas

Sauce:
3 Tbsp butter
1/4 c flour
1 tsp coriander
3/4 tsp salt
2 1/2 c chicken broth
8oz sour cream
1/2 c Monterey Jack cheese
Cook bell peppers, onions, and butter until tender. Then add green chilies and chicken. Add 1/2 c of the following sauce.

Sauce: Melt butter in pan. Add flour, coriander and salt. Stir well for about 2 minutes. Add chicken broth, sour cream, and 1/2 c monterey jack cheese.

Add some chicken mixture and some extra monterey jack cheese to each flour tortilla. Roll up and place in greased 9×13 pan. Pour remaining sauce over tortillas. Bake in 350 degree oven till heated through and cheese is melted (about 30 minutes).



Bacon Spaghetti
1 lb bacon, fried & crumbled
1 lb cooked spaghetti
3 cloves garlic, minced
5 Tbsp olive oil
salt to taste
ground black pepper to taste
2 Tbsp grated Parmesan cheese

Combine garlic and Parmesan cheese with olive oil. Toss cooked spaghetti with bacon and garlic/cheese/olive oil mixture. Season with salt and pepper to taste.

I made the French Bread recipe to go with this….MMM! I dressed up my French Bread by adding oregano to the dough and topped the rustic loaves with butter, sea salt, and more oregano.

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