Tuscan Chicken & Pasta

Anti-inflammatory Tuscan Chicken & Pasta

12 oz uncooked orzo
½ tsp salt
2 tbsp olive oil
1 tbsp oil from a jar of sundried tomatoes
1 8 oz jar sundried tomatoes in oil, drained
3 C chicken broth
3 C spinach
3 cloves garlic, minced
1 small onion, diced
½ C olives, I used kalamata
4 C cooked chicken, diced -you could also use 1 rotisserie chicken

Optional: add feta

Directions:
1. Preheat oven to 400F
2. In a 13 x 9 Baking pan add all your ingredients. (After making this a few times during the testing stage I realized I should’ve put the spinach in first but didn’t film it)
3. Stir the ingredients gently. Cover the dish with aluminum foil
4. Bake for 45 minutes, stirring every 15 minutes. You can add more broth if needed

SOURCE

This one is a little different: https://www.facebook.com/TheJoshElkin/videos/421423530427321/

Aunt P’s Pasta Salad, updated

1 zucchini 

1 bell pepper 

3 plum tomatoes 

1 or 2 cans artichoke hearts 

small package crumbled feta goat cheese 

Good Seasons Italian salad dressing

1 lb. mini penne or other pasta, prepared according to package directions 

Salad Sensations or other sunflower seed type salad enhancer 

Chop vegetables and marinate in salad dressing along with goat cheese while preparing pasta. 

In large bowl, combine pasta, marinated vegetables and feta goat cheese, and Salad Sensations.

Lasagna 2020

1 lb. lean ground beef 

1 lb. italian sausage links, removed from casings and crumbled

8 cups marinara sauce (67 ounce jar Prego)

16 ounces ricotta cheese

8 ounces cream cheese at room temperature

1 cup (2 ounces) grated parmesan cheese

1 package “no-boil” lasagna noodles

2 cups shredded mozzarella cheese

Mix the ricotta cheese, cream cheese, and parmesan cheese in a plastic bag. Set aside.

Combine the ground beef and sausage in a large saute pan over medium-high heat and drain. Add the marinara sauce to the meat and stir to combine. Set aside.

Lightly spray a 9-by-13 inch baking dish (or two smaller dishes) with oil and arrange a single layer of uncooked lasagna noodles. 

Cover the noodles with the meat sauce. 

Add some of the cheese mixture by “piping” evenly over the meat sauce.

Top with a layer of lasagna noodles. Repeat in layers until you fill the dish. 

Cover with aluminum foil and bake for 30 minutes at 375. Uncover and bake until the cheese is bubbly and golden brown, 10-15 minutes. Let stand for 10 minutes before serving. 

Baked Spaghetti

Double Recipe

24 oz thin spaghetti
2  67-oz jars prepared spaghetti sauce
3  lbs lean ground beef
2  tsp Italian seasoning
2  8-ounce cream cheese
fresh parmesan cheese, grated or shaved

Preheat oven to 350 F degrees.

In a skillet, brown the ground beef until cooked through; drain fat and stir in all but two or three cups of spaghetti sauce. Set aside.

Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian seasoning. Stir until cream cheese is melted and the spaghetti is thoroughly coated.

Lightly grease 2 9x13" pans or 3 disposable aluminum pans. Spread about a cup of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. May add some of the remaining sauce if needed. Sprinkle parmesan cheese on top.

Freeze or bake for 30 minutes, until bubbly.

Spinach Dip Artichoke Pasta Salad

Spinach Dip Artichoke Pasta Salad

Ingredients
12 oz rotini
1 cup sour cream
¾ cup mayonnaise
1 package (1.4 oz) vegetable soup mix
3 green onions, sliced
1 can water packed artichokes
4 cups chopped & lightly packed fresh spinach

Instructions
1. Cook pasta el dente according to package directions.
2. In a large bowl combine sour cream, mayonnaise and dry soup mix.
3. Drain artichokes well and cut into quarters.
4. Toss pasta with sauce. Gently fold in spinach, green onions and artichokes.
5. Refrigerate 1 hour before serving.

http://www.spendwithpennies.com/spinach-artichoke-dip-pasta-salad/

Chicken Spaghetti - Pioneer Woman

2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
1/4 cup Finely Diced Green Pepper
1/4 cup Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil). Serves 8.

Hearty Tomato Soup

1 pound ground sausage, browned and drained
1 (28 ounce) can crushed tomatoes
16 ounces chicken stock
pint half and half
small can evaporated milk
2 tbsp stick butter
2 cups orzo or other small pasta, cooked and drained
6 ounces shredded Parmesan cheese
salt
pepper
garlic salt
basil

In a large stock pot, combine sausage, crushed tomatoes, chicken stock, and seasonings.
Bring to a boil, stirring frequently; continue to boil 5-10 minutes for flavors to marry.
Reduce heat; slowly add half and half and evaporated milk, stirring well.
Simmer about 5 minutes.
Stir Parmesan in soup until blended. Add pasta.

Baked Ziti

This makes two pans of baked ziti, one for now and one to freeze!

1 pound ground beef and 1 pound ground sausage, cooked and drained
1 or 2 T Italian seasoning
67 oz jar of Prego
2  28oz cans diced tomatoes

1  16oz box of ziti, cooked al dente

15 oz ricotta
2 eggs
1 lb mozzarella, grated

6 oz carton of fresh parmesan

In a large bowl, combine meats, seasoning, Prego and diced tomatoes.
In another bowl, combine ricotta, eggs, and mozzarella.

In each pan, layer:
3 cups meat sauce
one fourth of pasta
one fourth of cheese mixture
repeat these layers again then top with extra layer of meat sauce

Top both with fresh parmesan.

Cover loosely with foil and bake at 350 for 40-55 minutes. If the dish has been refrigerated, it will take longer to cook.

Macaroni and Cheese

16 oz box of mini shells, drained
4 cups grated cheddar cheese
6 eggs, beaten
1 cup sour cream
1  stick butter, cut into pieces
1 teaspoon salt
2 cups milk

Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a 9x13 casserole dish and bake for 30 to 45 minutes.

Easy Lasagna

6 cups spaghetti sauce with meat*

9 lasagna noodles, cooked

Cheese Mixture:
       32 ounce ricotta
       2 eggs
       2 cups shredded mozzarella
       1/4 cup shredded parmesan
       2 tsp. dried parsley
       salt and pepper to taste

Topping:
       1 cup mozzarella
       1/4 cup shredded parmesan

Layer in 9x13 pan:
       1 1/2 cups sauce
       3 noodles
       1 1/2 cups cheese mixture

Repeat three times; end with the last 1 1/2 cups sauce and top with cheeses.  Cover with foil and bake at 350 for 45 minutes.  Uncover and bake another 10 minutes.  Remove from oven and let stand 10 minutes before serving.

*or a 32 ounce jar Prego with a pound of cooked and drained lean ground beef added.

Ashley's Four Cheese Macaroni

1 tablespoon vegetable oil
1 (16 oz) package elbow macaroni
9 tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded mild cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/2 cups half and half
8 oz cubed processed cheese food
2 eggs, beaten
1/4 tsp salt
1/8 tsp pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 - 10 minutes or until al dente; drain well and return to cooking pot. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well. Preheat oven 350 degrees.

Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.

Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

Chanon’s Alfredo

1 pint whipping cream
2 containers (5 oz.) shaved parmesan
2 9-oz. packages fresh pasta
3 T. butter
Heat whipping cream in double boiler (or carefully in a heavy saucepan) and stir in parmesan until blended. Cook pasta according to package directions. Drain pasta and toss with butter. Add sauce and toss gently. Season with salt and pepper. Optional: Serve with grilled chicken or shrimp.

Serve with Emmett's marinated chicken...yum!