Chicken Spaghetti

This recipe is from The Pioneer Woman.  I haven't tried a lot of her recipes yet, but the ones I have tried, I have loved!  This one seemed a little strange when I decided to try it, but my whole family loves it, and that's saying something with my girls who have decided to be picky.  It makes a ton, so I freeze half (don't bake it first) for another day.  When you want to eat it,  defrost and bake according to directions.  This is also good when you need to take dinner to someone. 

Ingredients:   2 cups cooked chicken, shredded 

                       3 cups dried spaghetti, broken into two inch pieces

                       2 cans cream of mushroom soup

                       3 cups grated cheddar cheese, reserve 1 cup for the top

                       1/4 cup finely diced green pepper

                       1/4 cup finely diced onion

                       1 jar (4 ounces) diced pimentos, drained  (I actually have never put these in.)

                       2 cups reserved chicken broth from cooking chicken

                       1 tsp. seasoned salt

                       1/8 tsp (or more if you like) cayenne pepper (don't leave this out, it's part of what makes it so good)

                       salt and pepper, to taste

                       

Directions:  Cook chicken and shred to make 2 cups.  Cook spaghetti in same chicken broth until al dente.  Do not overcook.  When spaghetti is cooked, combine with remaining ingredients, except for the additional 1 cup of cheese.

                     Place mixture in casserole pan and top with remaining cheese.  Cover and freeze, or bake at 350 degrees for 45 minutes until bubbly.  (If the cheese on top starts to get too brown, cover with foil.)

The Pioneer Woman's Spaghetti Sauce

Hi, Sarah here.  Yep, still alive, just terrible at blogging.  Okay, so lately I have been wanting to cook some things that I can freeze and prepare quickly on busy days, and lets face it, with 3 kids, a husband, church responsibilities, etc., most days are busy.  Spaghetti is a staple at our house, it's quick, easy and cheap. 

 I have made homemade sauces before, and they were okay. Just okay.  Nothing great.  So, I started searching for something better, and came across this recipe.  If you are familiar with The Pioneer Woman, you know that she makes delicious stuff, and this one looked simple enough and I had most of the ingredients on hand, even the parmesan rind. And guess what?  It's really good!  REALLY good!

 One thing I did change,  I used less meat.  I used 4 lbs. instead of 5 and the sauce is still plenty meaty( I'm going with 3.5 lbs next time).  And I love the addition of a jar of store bought sauce, I think it helped it not be too acidic, like some homemade sauces can be. Oh wait, I also used beef broth instead of wine.

I cooked it up, and portioned it into freezer bags with enough in each bag for one meal for my family of five (well, one kid won't eat anything with tomatoes, so four really), about 2 1/2 cups per bag. This recipe made enough that we can get 7 meals out of it, pretty good if you ask me!  I stacked them on top of each other in the freezer so they would freeze flat and take up less space and defrost quicker. Now all I have to do is defrost and warm the sauce, boil some pasta, and warm up some canned green beans.  Done! 

 I was thinking this would be great to make and have on hand for right after you have a baby and cooking real food is still on the bottom of your to-do list (Emilee!!!  You'll thank me later if you do this!)

Ingredients

• 5 pounds Ground Beef (I Used Ground Round)
• 3 Tablespoons Olive Oil
• 2 whole Large Yellow Onions, Diced
• 2 whole Green Bell Pepper, Seeded And Diced
• 6 cloves Garlic, Minced
• 1 cup White Wine (or Low Sodium Beef Broth If You Prefer)
• 2 cans 28 Ounce Crushed Tomatoes
• 1 can (14 Ounce) Crushed Tomatoes
• 1 can (small, 4-ounce) Tomato Paste
• 1 jar Good Storebought Marinara Sauce (can Use Another Jar If You Like The Sauce To Be More Saucy Than Meaty)
• 1 teaspoon Ground Oregano
• 1 teaspoon Ground Thyme
• 4 whole Bay Leaves
• 2 Tablespoons Sugar
• 2 teaspoons Kosher Salt
• 1/2 teaspoon Crushed Red Pepper (optional)
• 1/4 cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste
• 1 whole Rind From One Wedge Parmesan (optional)
• 1/2 cup Grated Parmesan Cheese (optional)
• 2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil
•  Extra Minced Parsley, For Serving
•  Extra Parmesan Cheese, For Serving

Preparation Instructions

IMPORTANT: This recipe can easily be halved! I just like to make a ton so I can freeze it.

In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.

Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.

Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid

After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer--or both!) Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving.

Tuscan Garlic Chicken

I found this recipe on Mel's Kitchen Cafe and had to make it. I'm glad I did because it was amazing and I will definitely be making it again.

3/4 cup flour

1/2 tbsp salt

1 tsp pepper

1/2 tsp dried basil

1/2 tsp dried oregano

4 boneless, skinless chicken breasts

5 tbsp extra virgin olive oil, divided

1 tbsp minced garlic (4-5 cloves)

1 red bell pepper, cut into thin strips

1/2 cup chicken broth

6 oz fresh spinach ( i used about 4 oz and it was plenty)

1/2 cup heavy whipping cream

2 tsp cornstarch

1 cup milk

1 cup shredded parmesan cheese

1 lb fettuccine pasta

Preheat the oven to 350 degrees F.

In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.

In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.

Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.

Cordon Blu Pasta

This is a favorite of Kamille's at one of our favorite restaurant in Logan, Firehouse Pizza. It is pretty easy to make, but very tasty.

I did not have a set recipe that I followed, so I will try to give you as close to follow directions as possible.

I used Penne Pasta 3 to 4 Cups cooked, half pound of bacon, 2 chicken breasts, 1 jar of Alfredo sauce, 2 cups of Swiss Cheese, green onions, and bread crumbs.

Cook the pasta as directed.

Cook the bacon until crisp, save the drippings to cook the chicken in.

Cut Chicken into bite size pieces. Cook Chicken until browned.

Crumble bacon, combine Chicken, Bacon, Alfredo Sauce, 1 1/2 Cup Swiss Cheese and Green Onions. (I reserved some of the tops of the green onions for garnishment).  Warm the sauce mixture, don't need to bring it to boil, just want to warm so it is easier to mix.

Combine Pasta, and Sauce mixture in 8x8 pan. Put the rest of the Swiss Cheese, bread crumbs and the top parts of the Green Onions on top.

Bake at 350 for 30 Min, just enough to heat all the way through, finish cooking the chicken, and melt the cheese.

(Kamille didn't really like the bread crumbs, but I thought it added a nice crunch to the texture).

We felt like it was a bit dry, so you may want to add some additional Alfredo Sauce.

Enjoy!

Five Cheese Ziti

Ziti Sauce

4 cups tomato sauce

2 cups alfredo sauce

1/2 cup ricotta cheese

1/4 cup mozzarella cheese, shredded

3 tablespoons fontina cheese, shredded

1 teaspoon garlic pepper seasoning

1/2 teaspoon garlic powder

Ziti Topping

3 cups mozzarella cheese, shredded

1/2 cup Italian breadcrumbs

3 tablespoons romano cheese, grated

3 tablespoons parmesen cheese, grated

1 tablespoon fresh garlic, chopped

3 tablespoons vegetable oil

3 tablespoons fresh flat-leaf Italian parsley, chopped (Optional) 

Remaining Ingredients

1 lb dry ziti pasta (penne works too)

1 cup mozzarella cheese, shredded

Directions: 

PREPARE THE ZITI SAUCE:

Combining all ingredients for the Ziti Sauce in a large bowl; cover and refrigerate until ready to use.

PREPARE THE ZITI TOPPING:

In a medium-size bowl, whisk together the first four ingredients for the Ziti Topping.

Add the garlic, oil, and parsley and mix until thoroughly blended. Cover and refrigerate until ready to use.

WHEN READY TO PREPARE THE WHOLE DISH:.

Preheat oven to 375 degrees F. Spray a 13-by-9-inch baking dish or large casserole with non-stick spray.

Prepare the pasta according to package directions.

Pour 1/2 cup of prepared ziti sauce into the prepared dish, and spread it evenly over the bottom using a spoon.

When pasta has finished cooking, drain the water and pour the hot pasta into the bowl of remaining sauce. Mix thoroughly; pour into the baking dish.

Spread 1 cup of shredded mozzarella over the pasta and sauce mixture.

Top the mozzarella with the prepared Ziti Topping, spreading evenly.

Place pan on center oven rack and bake until top is golden brown and cheese is bubbling, about 30 to 40 minutes.

Remove and serve immediately.

This is a really yummy meal. I made a few changes to the recipe, nothing major, and it still turned out great. The only things I did different was I didn't use the garlic pepper seasoning. I didn't want to buy it for only 1 tsp., and I didn't use the fontina cheese. Again i didn't want to buy it for only 3 tbs. so I substituted Romano cheese since I had it. Other than that i followed the recipe. This recipe is also very saucy. so if you don't like it super saucy maybe add more pasta or not make or use all the sauce.

Baked Chicken-Bacon Alfredo

I found this recipe on Our Best Bites and it is absolutely divine. I made it for dinner last night and will definately be making it again!

8 oz penne or bowtie pasta
1 recipe guiltless alfredo sauce (previous post)
2 chicken breasts, grilled and chopped into bite size pieces
6 oz cooked bacon, chopped
1 14 oz jar marinated artichoke hearts, drained and chopped
1/2 cup chopped green onion, about half a bunch
1 cup shredded mozzarella cheese, divided
salt and pepper to taste

Prepare pasta according to package.
While pasta is cooking, prepare alfredo sauce. When pasta is done, drain and add to sauce. Toss with chicken, bacon, artichokes, green onion and 1/2 cup mozzarella cheese. Season to taste. Transfer to an 8x8" baking dish. Top with rest of mozzarella cheese. Cover with foil and bake at 350 degrees for 20 min.

Guiltless Alfredo Sauce

For those of you who are like me, you prefer alfredo sauce over marinara. Its really hard to find a good alfredo recipe that you can make at home at actually tastes good. I've tried a lot of alfredo recipes and they all have the same problem. They are too thin. This sauce, however, is not. Its delicious, thick like alfredo sauce should be,its easy to make, and low in fat. I found it on Our Best Bites and it is definitely something I will make again! I'm sorry there is no picture.

Guiltless Alfredo Sauce

2 cups low-fat milk
1/3 cup (3oz) cream cheese
2 Tbso flour
1 tsp salt
1 Tbsp butter
3 cloves garlic, minced
1 cup grated parmesan cheese

Place milk, cream cheese, flour and salt in a blender and blend until smooth. In a non-stick pan, melt butter and med-high heat and add garlic. Let garlic saute for about 30 seconds, do not burn.  Add milk mixture to the pan. Stir constantly for 3-4 min or until it just comes to a simmer. Keep stirring a few more min. It should be much thicker now. When its nice and thickened, remove from heat. Add parmesan cheese, stir it up and cover immediatly. Let stand for 10 min before serving. It will continue to thicken upon standing.

Speedy Chicken Stir Fry

This recipe came from Kraftfoods.com. I love it. It is so easy and fast. It has a little bit of spice to it, but not too much. It's one we make a lot because we usually have all the ingredients on hand.

8 oz. Angel Hair Pasta, uncooked (I use spaghetti because I prefer thicker noodles.)
2 C Broccoli Florets
1 lb. Boneless, skinless chicken breasts, cut into bite sized chunks or strips
1/2 C Kraft Asian Toasted Sesame Dressing (I put in a little extra because I like it saucier.)
2 T Soy Sauce
1/4 t each: Ground Ginger, Garlic Powder, Crushed Red Pepper Flakes
1/3 C Chopped Peanuts (I don't put these in.)

Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes.

While the pasta is cooking, cook chicken on medium high heat. when it is cooked through, add dressing, soy sauce, ginger, garlic and crushed red pepper. Cook 1 minute, stirring occasionally.

Drain pasta and broccoli, place in a large bowl or back in the empty pot. Add the chicken mixture, and toss together with noodles.

So yummy. So easy.

Baked Ziti

This is the best pasta recipe ever! I got this from Mel's Kitchen Cafe, like 90% of the recipes on this blog. I have to half it, because for the two of us, it makes plenty. It's always a happy day in our house when it's Bake Ziti night.

Ingredients:
1 lb Cottage Cheese
2 Large Eggs
3 oz. Grated Parmesan (about 1 1/2 cups)
1 lb Ziti or Penne (I usually do a little more than what it calls for, because I don't like it really saucy.)
2 T Olive Oil
5 Cloves finely mince Garlic
1 (28 oz.) Can Tomato Sauce
1 (14.5 oz. ) Can Diced Tomatoes
1 t Dried Oregano
1 T Dried Basil
1 t Sugar
Black Pepper
3/4 t Cornstarch
1 C Heavy Cream
8 oz. Mozzarella

Whisk cottage cheese, eggs and 1 cup paremesan together and set aside. Cook pasta. Don't let it get too soft because it will continue cooking in the oven. Drain it and keep it in the colander. You will use the pot in just a minute.

Ina skillet over medium heat, cook the garlic for about 2 minutes. Stir in tomato sauce, diced tomatoes, sugar, basil and oregano. Simmer until thickened, about 10 minutes. Take off heat, and salt and pepper to taste.

Stir in the cornstarch into the heavy cream in the empty pasta pot. Bring it to a simmer and cook until thickened, 3-4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup of the tomato sauce mixture and 3/4 cup mozzarella. Add pasta and mix completely.

Transfer into a 9x13 inch baking dish. Spread remaining tomato sauce evenly over the pasta. Sprinkle remaining mozzarella and parmesan over the top. Cover with tin foil and bake for 30 minutes at 350 degrees.

Remove foil and cook for a few more minutes until the cheese is bubbly and begins to brown, about 20 more minutes.

Spicy Honey Chicken With Pasta Alfredo

This is two recipes that I though would be good together and they were. So this will be a long post but you must try this!

Spicy Honey Chicken:

2 lb chicken

2 tsp vegetable oil

Rub:

2 tsp granulated garlic

2 tsp chili powder

1/2 tsp onion powder

1/2 tsp corriander

1 tsp salt

1 tsp cumin

1/2 tsp chipotle chili powder (its in the spices isle. You just need to look hard for it.)

Glaze:

1/2 cup honey

1 Tbsp cider vinegar

Combine rub spices in a bowl and mix well. Pat chicken dry, drizzle oil over chicken and rub in with hands to lightly coat all chicken. Toss with spice run to coat well. Grill chicken 3-5 min until cooked through. While chicken is cooking warm honey in microwave for about 15 seconds so its not to thick. Mix in vinegar and combine well. Reserve 2T for later. Take the rest and brush on chicken in final moments of grilling.

Alfredo Sauce:

2 Tbsp garlic

2 Tbsp olive oil

1 Tbsp crushed red pepper

1 1/2 qt heavy whipping cream

2 cups parmesan cheese (if using shredded do 1 1/2 cups)

3 oz cream cheese

Saute garlic in oil. Add crushed red pepper and saute on med-low for 5 min. Turn heat up and stir in heavy cream and cream cheese. Melt cream cheese. Add in parmesan cheese and melt. Heat through and serve over your favorite pasta.

Side note: this recipe doesn't call for salt but definitely needs it so add salt and pepper to taste.

Chicken Bow Tie Pasta Salad

I also felt guilty for not posting as much as Emilee, but in my defense we have been out of town. This is just a little twist on regular pasta salad, but by adding the chicken it makes it filling enough to be a main course and it's light for summer.

2 C Bow Tie pasta uncooked (I always do more than that.)
2 C Broccoli florets- Because you cook it you can use either fresh or frozen
1-2 Chicken Breasts Cooked and cut into bite size pieces
1 C halved cherry tomatoes ( I got mine fresh from mom and dad's garden)
1/2 C Italian Dressing
1/2 C Cheese crumbles- I always use feta but it probably doesn't matter
1/4 C Grated Parmesan cheese

Cook pasta as directed on t5he package, adding the broccoli in for the last 3 minutes, then drain.

Toss chicken, tomatoes, dressing, and cheese crumbles in a large bowl. Add pasta mixture and mix lightly.

Sprinkle with parmesan cheese. Serve immediately or cover and refrigerate several hours until chilled.

Makes 4 Servings

Best Alfredo Sauce

This is a really yummy sauce but is a little spicy, if you don't want spice cut back or cut out the red pepper flakes.

2 Tbsp minced garlic

2 Tbsp olive oil

1/2 Tbsp crushed red pepper flakes

1 1/2 quart heavy whipping cream (you can also use half and half to cut out some of the fat)

2 cups shredded Parmesan cheese

3 oz cream cheese

Saute garlic in oil, add crushed red pepper flakes and saute for 2 min. Stir in cream and cream cheese. stir until cream cheese is melted. Stir in Parmesan cheese. serve over your favorite noodle mix in chicken or shrimp.