One Pot Southwestern Alfredo Pasta
- 1 cup frozen corn, or the corn from two ears
- 2 cups dry penne
- 2 cups cooked chicken
- 1 cup black beans (rinsed and drained)
- 1 TBSP olive oil
- 1 red pepper, diced
- 14 oz jarred Alfredo sauce
- 2 TBSPS taco seasoning
- Heat a large saucepan over medium heat. Add 1 TBSP of olive oil, and then the diced red pepper. Cook until soft, remove from pan and set aside.
- Add water to the saucepan, bring to a boil, and add the penne. One minute before you need to remove the pasta (according to package directions), add the frozen corn. Drain the cooked pasta and warmed corn and return to the pan.
- Stir in the cooked pepper, chicken, and black beans. Then stir in the alfredo sauce and taco seasoning.
I found this recipe on the internet but the site is no longer available to link to. I think it was called ‘thatwhichnourishes.’
2 cups cooked chicken, shredded
1-16 oz. box pasta
1 lb. Velveeta
1 can diced tomatoes (with or without green chilies)
1 can cream of chicken soup
1/2-1 tsp. pepper
1/8 tsp. garlic powder
Cook the pasta and grease a 9×13 inch pan. Lay the cut up Velveeta cheese in the greased pan. When the pasta is done and drained, add it to the cheese mixture in the pan to melt the cheese. Add the cooked chicken and stir to mix well.
Bake at 400 degrees for 20 minutes.
“Defend your beliefs with courtesy and with compassion, but defend them.”–Elder Jeffrey R. Holland
This is a very easy enchilada filling and it tasted fantastic! It took about 15 minutes to put together. You can leave it cooking for three hours on high while in church and have it when you return.
- 1 pound ground beef
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels, frozen or canned
- 1 cup salsa (I used Tostitos Chunky Salsa as I had it on hand)
- 1 (4.5-ounce) can chopped green chilies, drained (I used Ortega because that’s what I had on hand)
- 1.2 dry package of taco seasoning (I used Ortega because that’s what I had)
- 1 (19-ounce) can enchilada sauce (I like old El Paso), half set aside
- 4 9-inch flour tortillas (I used La Banderita Home Style Flour because it’s what I had)
- 2 cups shredded Mexican blend cheese
- 1 avocado, diced, for serving
- 1 Roma tomato, diced, for serving
- chopped fresh cilantro leaves
- sour cream
** Using a 19-oz can of enchilada sauce leaves enough left over to pour over the bottom of your baking dish before placing tortilla on top and enough to drizzle over the top of the enchiladas.
- In a large pot, brown ground beef and drain any excess fat. Remove from heat. Add to crockpot.
- Add to crockpot: drained black beans, corn.
- Add salsa, green chiles, taco seasoning and enchilada sauce, reserving about 1/2 cup.
- Cook on high heat for about 3 hours.
- When ready, you can serve it up in enchilada shells or taco shells.
- Topping ideas: sour cream, chopped avocado, tomatoes, grated cheese, chopped cilantro, etc.
“There are few things in life that bring as much joy as the joy that comes from assisting another improve his or her life.” –Richard G. Scott
From LDS Living magazine, courtesy of ourbestbites.com. Serves 4.
Grated orange zest (just use the whole orange)
1/2 cup fresh orange juice
1/4 cup dark brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons Asian chili sauce
2 teaspoons grated fresh ginger
2 teaspoons cornstarch
vegetable oil for pan
1-1/2 pounds flank steak, trimmed and sliced thin across grain and lightly sprinkled with salt and pepper (to clarify: that’s one steak that weighs about 1.5 pounds)
3-4 green onions, sliced
hot white or brown rice for serving
Whisk orange zest and orange juice, brown sugar, vinegar, soy sauce, chili sauce, ginger, and cornstarch together in a bowl.
Heat a large nonstick skillet over medium high heat. Drizzle pan with oil and tilt to coat. Add half of beef, breaking up any clumps and let cook without stirring for one minute. Stir beef and continue to cook until browned, about 2 minutes; transfer to a bowl and cover. Repeat with remaining beef and transfer to bowl.
Whisk sauce to recombine, add to now-empty skillet, and cook over medium heat until thickened, about 2-3 minutes. Return cooked beef, with any accumulated juices, to skillet and toss to combine. Serve over rice and garnish with green onions.
- 8 boneless, skinless chicken breasts
- 1 (4-oz.) package chipped beef, rinsed OR thinly sliced ham
- 4 strips bacon
- 1 (8-0z.) carton sour cream
- 1 (10 ¾-oz.) can cream of mushroom soup.
Line oblong baking dish with chipped beef. Arrange chicken pieces on chipped beef and top each with a strip of uncooked bacon. Bake at 325 degrees for 45 minutes. Remove from oven.
Mix soup with sour cream. Fifteen minutes before serving, pour soup mixture over meat. Return to oven and bake at 400 degrees for 15 minutes. Makes 8 servings.