Old Fashioned Cheesy Chicken Spaghetti

Ingredients:
5-6 boneless, skinless chicken breasts or 1 whole chicken fryer
1 - 12 oz package spaghetti noodles
1 - 16 oz (1 lb) package Velveeta cheese, cubed
1 - 10.5 oz can cream of chicken soup
1 - 14 oz can chicken broth or 2 cups reserved broth
1 - stick margarine (1/2 Cup)
1 - 8oz package shredded mild or sharp cheddar cheese
1 - small onion, chopped
3-4 celery ribs, chopped
1/4 cup green bell pepper, chopped

Directions:
*Fill a big stock pot with water.
*Clean and rinse whole fryer or chicken pieces.
*Add chicken, I like to add a little seasoning salt, pepper and poultry seasoning while the chicken cooks. Wash hands after handling chicken.
*Let chicken come to a boil, then reduce heat and simmer chicken until done.
*Cook whole fryers about 2 hours and chicken breasts or pieces 45-50 minutes.
*Remove chicken from pot and place on a plate to cool.
*Drain the broth through a strainer and reserve.
*Cook the spaghetti per package directions.
*Instead of cooking the spaghetti in water, we are going to use the reserved chicken broth. *Add spaghetti and bring to a boil, reduce heat and simmer noodles until al dente.
*While spaghetti noodles are cooking start deboning the chicken (make sure it is cool enough to handle) or break chicken breasts to smaller pieces.
*Chop up all the vegetables and set aside.
*Melt margarine in a small skillet and add the vegetables.
*Saute’ vegetables until they are tender and translucent in color.
*When noodles are done drain and set aside.
*If you are not using canned chicken broth, reserve 2 cups of the cooked broth.
*In a large bowl combine Velveeta cheese, chicken broth and cream of chicken soup.
*Place in microwave and cook on low for 5-7 minutes or until mixture is smooth and cheese is melted. (You can also use the defrost setting).
*To the cheese mixture add cooked vegetables with butter, spaghetti noodles and chicken pieces.
*Stir to combine.
*Spray a 9x 13 inch baking dish with cooking spray and add combined mixture.
*Top finished casserole with 8oz of shredded cheddar cheese.
*Place casserole in a preheated 350 degree oven and bake for about 45 minutes or until cheese is golden brown and casserole is bubbly.
*Remove from oven let cool and serve.

Time saver note: If a 9 x 13 inch dish is to big for your family you can prepare (2) 8 x 8 inch size . Serve one for dinner and freeze the second one for a quick meal another night. To freeze assemble casserole, then cover unbaked casserole with plastic wrap, and two layers of foil. Date and place in freezer. To cook, remove casserole from the freezer. Defrost and proceed with baking instructions. Or For a large family just double the recipe ingredients and prepare two 9 x 13 inch baking dishes.

Note:  I found this on a random blog. For the record, I think Velveeta is disgusting. However, in this, it tastes very yummy!

Submitted by: Ashley Butler

Japanese Pan Fried Pasta

Ingredients:
100 g Angel Hair Pasta
2-3 leaves Cabbage
2 TBSP chopped green pepper
2 TBSP chopped onion
Chicken or beef shredded and chopped in small pieces (as much as you like)
1 TSBP Tonkatsu or Yakisoba sauce (or as much as you like)
1/2 tsp Soy sauce (or as much as you like)
Salt and pepper (a pinch of each for meat and/or veg.)
1 TBSP Olive oil

Directions:
*Cook pasta as directed on the box (less time if you don't want it to be too soft).
*While pasta is cooking, cook meat and vegetables with olive oil in a pan and add salt and pepper.
*Add pasta, Tonkatsu or Yakisoba sauce and soy sauce in the pan and mix well.
*Cook for a few minutes until the sauce tastes mild.
*Ready to serve!

Serves: 1

Submitted by: Mai Nauroth

Shrimp with Orzo

Ingredients:
2 cups orzo
2 Tbsp. olive oil, divided
1 pkg. (10 oz.) frozen spinach thawed and squeezed dry - (I use fresh spinach leaves)
1 can (14.5 oz) petite diced tomatoes, drained
2 cloves garlic, finely chopped
1 lb. shrimp, shelled and deveined
1 can (28 oz.) crushed tomatoes
1 tsp. oregano (I add extra to my liking)
8 oz. feta cheese, crumbled

Directions:
*Cook orzo according to package directions; drain and toss with Tbsp. olive oil.
*Stir in spinach
*Set aside
*In a large pan: Cook garlic in remaining oil
*Add shrimp; saute until just pink.
*Add crushed tomatoes and diced tomatoes, oregano: simmer until slightly reduced, about 15 minutes. *Season to taste with salt and pepper.
*Toss orzo and feta into the sauce mixture, let simmer about five minutes or until heated through.
*Garnish with fresh chopped parsley, if desired.

Serves: 10 (small portions maybe)   Personal Note:  I serve this in shallow soup bowls.

Submitted by: Kusha Keenan

Asian Noodle Chicken

Ingredients:
1 tablespoon olive oil
1 jalapeno chile, minced (ribs and seeds removed for less heat if desired)
3 tablespoons minced fresh ginger (I use 1 tbsp)
3 garlic cloves, minced
Coarse salt and ground pepper
1/4 cup dark-brown sugar
3/4 cup rice vinegar
4 cups shredded rotisserie chicken, skin and bones discarded (from 1 whole chicken), room temperature-- (I don't use this much and can also omit if desired)
Angel hair pasta cooked al dente (about 8OZ)
1 English cucumber, cut into 3-inch sticks--(I prefer Sliced thin)
2 cups fresh cilantro leaves

Directions:
*In a small saucepan, heat oil over medium.
*Add jalapeno, ginger, and garlic.
*Season with salt and pepper and cook, stirring, until garlic is soft, 2 to 3 minutes.
*Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. (Does not really thicken) *Refrigerate until cool, at least 15 minutes (or up to 1 week).
*Combine chicken, noodles, cucumber, and cilantro.
*Drizzle with dressing just before serving.

Serves: 4

Personal Notes:  I've tweaked this recipe a tad, but it's so refreshing and yummy. Room temp is the best way to serve--not a hot dish.

Submitted by: Kusha Keenan

Baked Ziti

Ingredients:
16 oz ziti
1 lb ground beef
15 oz ricotta cheese
1/2 cup parmesan cheese
1/4 cup parsley
1 egg
3/4 tsp salt
1/4 tsp pepper
8 oz mozarella
2 jars Classico (any flavor) sauce

Directions:
*Brown and drain beef
*Add 1 jar Classico, ricotta, and next 5 ingredients.
*Cook ziti and stir into mixture.
*Layer 1/2 ziti mixture, 1/2 remaining jar of sauce, remaining ziti mixture, remaining sauce.
*Top with shredded mozarella cheese.
*Bake 20-30 minutes at 350 F.

Submitted by: Susan Bellamy

Cheese Ravioli with Toasted Walnuts

Ingredients:
1 14-16 oz pkg cheese ravioli (frozen or fresh)
1/3 cup olive oil
1/4 cup (2 oz.) walnuts (roughly chopped)
1 clove garlic, sliced
2 tsp lemon juice
Kosher salt and pepper
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup grated Parmesan

Directions:
*Cook ravioli according to package directions
*Drain, reserving 3 TBSP of cooking water
*Heat oil in medium skillet over medium heat
*Add walnuts and garlic and cook, stirring, until nuts are lightly taosted and fragrant (about 5 minutes)
*Stir in lemon juice, 1/2 tsp salt, 1/4 tsp pepper, parsley, and reserved cooking water
*Add ravioli and toss to coat
*Divide among individual plates and sprinkle with parmesan

Serves: 4

Source: Real Simple magazine

Submitted by: DeAnne Anderson

Light Alfredo Sauce

Ingredients:
1/4 C Margarine (I use lowfat, olive oiil based ones...or brummel and brown with yogurt)
1/4 C Flour
2 c fat free half and half (you can substitute 2% milk...but dont use skim)
1 cup water
2 chicken boullon cubes (I use the paste Better than bullion paste and add a little extra to make it richer) DONT USE LIQUID CHICKEN STOCK unless you delete the water!!!!
2 heaping tbsp parm cheese (if you are really wanting this to be light, you can delete this. sounds crazy...but I swear it is still delicious!!!)

Directions:
*Melt margarine in pan...stir in flour until well blended (a whisk works well).
*Gradually stir in milk, water, and boullion.
*Cook, stirring constantly until sauce is slightly thickened.
*Stir in cheese and heat until melted...
*Toss with pasta

Note: I typically double this recipe just to have a little extra sauce:)
Note:  For a meal you can top with additional veggies like broccoli etc. Or you can make a caprese topping with balsamic. If you are wanting to add a little protein, it is also really good with grilled chicken or shrimp. Or you can pour it over tortellini or ravioli if you are not worried about calories.
Note: My kids LOVE this and will eat it 2-3 nights in a row!!!

Submitted by: Annie Distelzweig

Merlot Meatballs

Ingredients:
1 bottle of Merlot....a little for cooking...the rest to entertain you while you cook :)
1lb ground beef
1lb ground sausage (your choice...you can spice these up with spicy sausage!!!) --- Do not just double the ground beef...you have to have the sausage to make them moist and yummo!!!
Italian bread crumbs (about 1 cup)
Parmesaen cheese (about 1/2 cup...more if you like)
2 tablespoons minced or chopped garlic
A few shakes of garlic salt
Salt and pepper to taste
Italian seasoning (1-2 tablespoons...adjust is sausage is already flavored with sage etc)
2 eggs
Your favorite red sauce and pasta of your choice

Directions:
*Mix all ingredients and then add a splash of Merlot (be careful mixing if you just got a mani...you can stain your hands red with the wine!!!)
*Roll into meatballs (whatever size you like)
*Dip in Merlot and then place on a foil lined baking sheet.
*Bake at 350 for half hour.
*Add to your favorite sauce (your favorite red sauce)
*Add pasta (of your choice....)
*Garnish with parmesan cheese:)

Enjoy with remainder of bottle of wine!!!!

Serves: 6-8

Submitted by: Annie Distelzweig

Creamy Chicken & Pasta Bake

Ingredients:
1 ½ cups multi-grain rotini pasta, uncooked
1 small bunch broccoli, cut into florets (about 3 cups)
1 lb. boneless skinless chicken breasts cut into bite-size pieces
½ cup fat-free reduced-sodium chicken broth
2 oz. Philadelphia Neufchatel Cheese, cubed
1 cup Kraft 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. Kraft Grated Parmesan Cheese

Directions:
*Heat oven to 375*F.
*Cook pasta is large saucepan as directed on package, adding broccoli for the last 3 min.
*Meanwhile, heat large nonstick skillet on medium-high heat.
*Add chicken; cook 3 min or until no longer pink, stirring frequently.
*Stir in broth; simmer 3 min. or until chicken is done.
*Add Neufchatel cheese; cook and stir on low heat 1 minute or until melted.
*Stir in ½ cup mozzarella.
*Drain pasta and broccoli.
*Add to chicken mixture; mix lightly.
*Spoon into 8-inch square baking dish; cover.
*Bake 15 min or until heated through.
*Sprinkle with remaining cheeses.
*Bake, uncovered 3 minutes or until melted.
*Let stand 5 minutes.

Serves: 4

Source: Kraft Food & Family

Submitted by: Carma Chisam

Lemon Rice

Ingredients:
1 1/4 cups of water
1 cup chicken broth
1 TBS lemon juice
1 1/4 cups rice
1/2 heavy cream
Salt and pepper to taste
2 TBS chopped chives

Directions:
*Boil water, broth, and lemon juice in a saucepan over high heat.
*Add rice cover and reduce heat to low.
*Simmer 20 mins.
*Stir in the cream and cook over medium heat until thickened, 1-2 mins.
*Season with salt and pepper.
*Garnish with chives

Makes: 3 cups

Submitted by:  Missy Crabb

Grown-Up Mac and Cheese

Ingredients:
1 cup dry orzo
1/2 cup heavy cream
1/4 cup grated parmesan cheese
Salt to taste
Chopped fresh (or dried) parsley leaves

Directions:
*Cook the orzo according to package.
*Drain and return to pot.
*Cook on low heat until thick, about one min.
*Season with salt and garnish with parsley.

Makes: 2 1/2 cups

Submitted by:  Missy Crabb

Buffalo Chicken Mac & Cheese

Ingredients:
2 lb chicken breast
Frank's Hot Buffalo Sauce(at least 1/2 cup)
1 1/2 tbsp. Spicy brown Mustard
1 lb shredded sharp cheddar cheese
1 cup milk
2 tbsp. butter
1/2 cup chardonnay
1 pkg noodles (preferably a short cut variety)
2 laughing cow swiss cheese (the little triangles)
French's onions

Directions:
*Broil chicken, chop, and set aside.
*Cook noodles al dente, drain and place back in pot.
*Add 1/2 cup milk and 1/2 lb cheddar, and swiss cheese until blended.
*Continue stirring and add mustard, butter, hot sauce, and Chardonnay (add each gradually).
*Stir unitl well blended.
*Mix in with chicken in a medium casserole dish.
*Add cheese and French's onions for a crust.
*Bake at 350 until bubbly.

Serves: 4

Created by: Meghan Perry

Submitted by: Meghan Perry

Linguine with Shrimp and Lemon Oil

Ingredients:

For the lemon oil:
1/2 cup evoo
1 lemon, zested

For the pasta:
1 pound linguine pasta(it can really be any pasta)
2 tablespoons evoo
2 shallots, diced
2 garlic cloves, minced
16 oz frozen shrimp
1/4 cup lemon juice( about 2 lemons)
1 lemon zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 oz arugala( I never add the arugala, instead I usually add some chopped broccoli or spinach or both)
1/4 cupo chopped fresh flat-leaf parsley

Directions:

For Lemon oil:
*Combine the evoo and the lemon zest in a small bowl and reserve

For the pasta:
*Cook the pasta.
*Meanwhile, in a large skillet warm the evoo over medium heat.
*Add the shallots and garlic, cook for 2 minutes.
*Add the shrimp and cook until pink, about 5 minutes.
*Add the cooked noodles, lemon juice, lemon zest, salt, and pepper.
*Toss to combine.
*Turn off the heat and add the arugula.
*Using a mesh sieve, strain the lemon zest out of the reserved lemon evoo and add the oil to the pasta.
*The zest can be discarded.
*Add the chopped parsley to the pasta and toss to combine.
*Serve immediatly

Serves: 2( with enough leftovers for lunch!)

Created by: Giada De Laurentiis


Submitted by: Meghan Perry

Quick Garlic Linguine

Ingredients:
1/4 lb dry linguine
1 tbs olive oil
1 tbs minced garlic
1/4 tsp red pepper flakes
Grated parmesan and salt to taste

Directions:
*Cook linguine according to package. Drain and set aside.
*Heat oil, garlic, and red pepper flakes in saucepan over medium heat until garlic begins to sizzle, about a min.
*Add linguine and toss to combine.
*Season with salt and parmesan

Serves: 2

Submitted by: Missy Crabb

Chili Mac for One

Ingredients: Salt 1/4 lb macaroni or elbow pasta
1 tablespoon evoo
1/3 lb ground sirloin
Black pepper
1 jalapeno pepper, seeded and thinly sliced
1/2 medium onion, chopped
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon coriander
2 tablespoons tomato paste
1 cup beef stock
1/2 cup shredded cheddar cheese

Directions:
*Cook pasta to al dente.
*While the pasta cooks, heat the evoo in a skillet over medium-high heat.
*Add meat and brown for 3 to 4 minutes, breaking it up as it cooks
*Season meat with salt and pepper.
*Add the jalapeno, onions, and garlic and cook for 2 to 3 minutes more
*Season with the chili powder cumin, and coriander.
*Stir in the tomato paste, cook for 2 more minutes
*Stir in the beef stock and reduce heat to low.
*Simmer the chili for 5 minutes.
*Stir in the pasta and cheese and serve.

Serves: 1

Source: Racheal Ray



Submitted by Meghan Perry

Chicken Pasta Salad

Ingredients:
3 chicken breasts seasoned, cooked, and chopped or shredded
1pkg (8oz) Light sour cream(you can use mayo, but I don't like the taste so..)
1 cup chopped broccoli fresh
2/3 cup halved grapes
1/2 chopped bell pepper
1 teaspoon evoo
1 pkg mkcormics dry pesto seasoning
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 pkg bow tie pasta(or any short pasta)

Directions:
*Cook pasta and let cool.
* Add all ingredients and mix well (you can add any extra seasoning you feel it needs)
*Serve Cold.

Serves 8

Source: Meghan Perry


Submitted by: Meghan Perry

3-Meat Alfredo Lasagna

Ingredients:
16 dried lasagna noodles
1 pound andouille sausage or smoked pork sausage, quartered lengthwise and sliced
1 pound ground sausage (hot or mild)
1 pound skinless, boneless chicken breast halves, cut into 3/4-inch cubes
2 to 3 teaspoons Cajun seasoning
1 teaspoon dried sage, crushed
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green sweet pepper
1 tablespoon finely chopped garlic
2 10-ounce containers refrigerated light Alfredo sauce
1/2 cup grated Parmesan cheese
Nonstick cooking spray
1-1/2 cups shredded mozzarella cheese

Directions:
*Preheat oven to 325 degree F.
*Cook noodles according to package directions. Drain; rinse.
*Combine andouille sausage, ground sausage, chicken, Cajun seasoning, and sage.
*In a large skillet cook meat mixture 8 minutes or until chicken is no longer pink.
*Remove from skillet using a slotted spoon, reserving drippings in skillet.
*Set meat mixture aside; keep warm.
*In same skillet cook onion, celery, sweet pepper, and garlic in drippings until vegetables are tender.
*Stir in meat mixture, one container of the Alfredo sauce, and Parmesan cheese.
*Lightly coat a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick spray.
*Arrange 4 noodles in bottom of dish.
*pread with 2 cups of the meat-vegetable mixture.
*Sprinkle with 1/2 cup of the mozzarella.
*Repeat layers, ending with noodles.
*Carefully spread remaining Alfredo sauce over the top (if sauce is too thick, heat slightly).
*Cover; bake 1 hour or until heated through.
*Let stand 15 to 20 minutes before carefully cutting.

Serves: 12

Submitted by: DeAnne Anderson

Spinach Pasta Salad

Ingredients:
1 box bow tie pasta
1 bag fresh spinach
Chopped marinated sun dried tomatoes to taste
Small red onion chopped
1 can black olives sliced
1 container feta cheese
1 Good Seasoning Italian dressing (make according to directions - better if you use good olive oil)
--You can add some lemon juice and garlic

Directions:
*Mix everything together and Voila!

Submitted by: Christy Wolcott

*Personal Notes:  I sprinkle on my favorite salt and herb mix from O & Co which I think makes all veggies taste better!!!

Veggie Lasagna

Ingredients:
1 package of Lasagna noodles
1 8oz package of ricotta cheese
1 large package of mozzarella cheese
1 large package of Mexican mix cheese
1 jar of spaghetti sauce
1/4 to 1/2 a bag of frozen spinach ( the amount is a personal preference)
1/4 to 1/2 a bag of frozen broccoli ( the amount is a personal preference)
3-4 frozen asparagus pieces
1/2 zucchini
Garlic salt or powder
Onion salt or powder
Basil
Red pepper flakes
Oregano
1 tbsp. olive oil

Directions:
*Preheat oven to 325 F
*Boil lasagna with olive oil until al dente
*While the pasta is boiling, put zucchini, broccoli, asparagus, and spinach into a blender until finally chopped (if veggies are frozen, pop them in the microwave till they are just a little softened)
*Also add spices in at this time (the amount of each is as much or as little as you want, I always eyeball it)
*After pasta is done cooking rinse with cold water and drain
*Start layering (in LARGE glass baking dish): lasagna noodles, ricotta cheese, some chopped veggie mix, spaghetti sauce, then spread either mozzarella or mexican cheese all over (I rotate which of these cheeses per layer) .
*Keep repeating until all ingredients are finished or you run out of room in the dish (if that happens I just make another small lasagna in a small glass dish)
*Bake for ~30 minutes (until hot and bubbly!)

Submitted by: Ellie Kessler

Roasted Vegetable Lasagna

Ingredients:
2-3 med zucchini
1 med peeled eggplant
1 red pepper
1 med sweet onion
olive oil
fresh ground pepper
1 jar of favorite spaghetti sauce
6 No-boil lasagna strips
1 container low fat cottage cheese
1 egg
1/3 C grated parmesan cheese
8 oz bag shredded mozzarella cheese

Directions:
*Line cookie sheet with aluminun foil, spray with Pam.
*Cut veggies in bite size pieces and spread on foil lined pan.
*Drizzle with olive oil and as much fresh ground pepper as you like.
*Bake in 400 degree oven 15 min
*Mix veggies and cook another 15 min.
*Using a 9x13 casserole, spray with Pam, spread 1/3 jar of spaghetti sauce.
*Place 3 no-boil lasagna strips on sauce.
*Mix cottage cheese with egg and parmesan cheese.
*Spread half on lasagna.
*Spread half of roasted vegetables.
*Spread 1/3 jar of sauce.
*Spread half of 8 oz bag of shredded mozzarella over sauce.
*Add 3 more no-boil lasagna strips.
*Spread the rest of cottage cheese mixture.
*Spread the rest of the roasted veggies.
*Spread the rest of the sauce.
*Spread the rest of the mozzarella.
*Bake in 350 degree oven for about 30 mins.
*Let sit before cutting.

Serves: 12
Source: Marc's mother

Submitted by: Heather Dufresne