One Pot Southwestern Alfredo Pasta

One Pot Southwestern Alfredo Pasta

simple alfredo dish

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Stir in the cooked pepper, chicken, and black beans. Then stir in the alfredo sauce and taco seasoning.

Yummy Chicken Pasta

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I found this recipe on the internet but the site is no longer available to link to.  I think it was called ‘thatwhichnourishes.’

Ingredients:

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.

Crockpot Enchilada Filling

“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.

Ingredients

  • 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.

Old Fashioned Hamburger Potato Casserole

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Hamburger Potato Casserole

Grandpa Milne likes to make this recipe for himself and grandma.  You can certainly add vegetables to this basic down-home recipe.

Ingredients

  • 1 pound lean ground beef
  • 3 cups peeled and thinly sliced potatoes
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  •  1/2 cup chopped onion
  • 3/4 cup milk
  • salt to taste
  • freshly ground pepper, to taste
  • 1 cup shredded Cheddar cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium skillet over medium heat, brown the ground beef; drain fat.
  3. In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
  4. Alternately layer the potatoes, soup mixture and meat in a 11×7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.

Easiest Slow Cooker Potato Soup

 

Serves 6 to 8.

Ingredients

  • 1 and a half 32 oz. sized bags of frozen hash browns
  • 1 (32 oz.) box chicken broth (or you could use 2 15-oz cans)
  • 1 (10 oz.) can condensed cream of chicken soup
  • 1 (8 oz.) package cream cheese, softened
  • 1 1/2 cups sharp cheddar cheese, grated, plus extra for garnish
  • Cooked cubed ham (you could substitute cooked bacon)
  • 1/2 teaspoon fresh rosemary, minced
  • Salt and ground pepper, to taste
  • Frozen peas (I buy a small frozen bag and shake in the desired amount when soup is hot)

Directions

  1. Combine hash browns, sharp cheddar cheese, chicken broth, cream of chicken soup, ham cubes and cream cheese in slow cooker.
  2. Season with salt and pepper, then use a spoon to break up cream cheese and mix things together.
  3. Place lid on slow cooker and cook on HIGH for 3 hours, stirring occasionally, until potatoes are tender.
  4. Taste and adjust seasoning, if necessary. Add frozen peas.  Garnish with rosemary and/or more cheddar cheese if desired.

Chinese Orange Beef

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“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.

Ingredients
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

Instructions
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.

 

Sunday Chicken with Chipped Beef

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  • 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.

The Best Parmesan Chicken Bake

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Original recipe source: Allrecipes; click here

“Don’t save something for a special occasion. Every day of your life is a special occasion.” — President Thomas S. Monson

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed and finely chopped
  • 1/4 teaspoon crushed red pepper flakes, or to taste
  • 6 skinless, boneless chicken breast halves
  • 2 cups prepared marinara sauce
  • 1/4 cup chopped fresh basil
  • 1 8-oz package shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1 5-oz package garlic croutons

 

  1. Coat the bottom of a 9×13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
  2. Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
  3. Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

Pasta Pie

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“Some failure in life is inevitable. It is impossible to live without failing at something, unless you live so cautiously that you might as well not have lived at all — in which case, you fail by default.” — J. K. Rowling

This is a different twist on spaghetti and it’s so quick and easy to make.   I found this recipe in an old church magazine.  Click here for link.

Ingredients

  • 2 tablespoons butter
  • 1/3 cup grated Parmesan cheese
  • 2 eggs, beaten
  • 6 ounces spaghetti, cooked and drained
  • 1 cup cottage cheese
  • 1 pound ground beef, cooked
  • 1 jar (26 ounces) spaghetti sauce
  • 1 4-inch square piece of tinfoil
  • 1/2 cup shredded mozzarella cheese
  1. Stir butter, Parmesan cheese, and eggs into hot spaghetti. Lightly coat a 10-inch (25-cm) pie plate with nonstick spray or butter, and press the noodle mixture into the pan to form a crust. Spread the cottage cheese evenly over the top.

  2. Mix the cooked ground beef and spaghetti sauce, and pour over the cottage cheese.

  3. Bake uncovered for 20 minutes at 350°F.

  4. Trace a heart shape onto the tinfoil and cut it out. Remove the pasta pie from the oven and place the heart-shaped piece of tinfoil in the middle. Sprinkle the mozzarella cheese around the edge of the tinfoil and bake for 5 more minutes. Let the pasta pie cool slightly before removing the tinfoil. Cut into pie-shaped wedges and serve.

Easy Garlic Chicken

 

 

 

 

 

 

 

 “Be faithful in small things because it is in them that your strength lies.” –Mother Teresa

Ingredients

  • 2 teaspoons crushed garlic
  • 1/4 cup olive oil or butter
  • 1/4 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese (DO NOT OMIT)
  • 4 skinless, boneless chicken breast halves

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
  3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.