Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 3 c. cooked chicken (can use rotisserie chicken) 6 oz. egg noodles 1 Tbsp. chives 1 tsp. garlic salt 1 can cream of mushroom soup 1 can cream of chicken soup 1 can Rotel mild tomatoes 1 can corn, drained 2-2 1/2 c. Mexican shredded cheese, divided 1 bag nacho cheese Doritos, crushed Directions: Cook the egg noodles according to package directions; drain. In a large mixing bowl combine the noodles, cooked chicken, chives, garlic salt, cream of mushroom soup, cream of chicken soup, tomatoes and corn. Stir well until everything is combined. Place 1/2 of the chicken mixture in a 9x13 casserole dish. Sprinkle with 1/2 of the cheese. Place the rest of the chicken mixture on top of the cheese and spread out evenly. Sprinkle with remaining cheese and cover with foil. Bake at 400 degrees for 20 minutes. Remove the foil and bake an additional 5 minutes. Remove from the oven and sprinkle with crushed Doritos.
Ingredients: 1 pkg. (16 oz.) elbow macaroni 1/3 c. all-purpose flour 1/2 tsp. garlic powder 1/2 tsp. pepper 1/4 tsp. salt 2 c. fat-free half-and-half 2 Tbsp. butter 2 c. fat-free milk 3 c. (12 oz.) shredded reduced-fat sharp cheddar cheese OPTIONAL TOPPING: 2 Tbsp. butter 1 medium onion, chopped 5 c. cubed bread 1/2 c. shredded reduced-fat cheddar cheese
Directions: Preheat oven to 350 degrees. Cook elbow macaroni according to package directions; drain.
Meanwhile, in a small bowl, whisk flour, seasonings and half-and-half until smooth In a large saucepan, melt butter over medium heat. Stir in half-and-half mixture. Add milk. Bring to a gentle boil, stirring constantly; remove from the heat. Add cheese; stir until melted.
Stir in macaroni. Transfer to a 9x13 baking dish coated with nonstick cooking spray.
For optional topping, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add bread; cook and stir 2 minutes longer. Sprinkle bread mixture over macaroni mixture; top with cheese.
Bake, uncovered, 25-30 minutes or until heated through.
Ingredients: 1 lb. lean ground beef 1 vidalia onion, diced 2 garlic cloves, minced 1/2 tsp. kosher salt 1/2 tsp. black pepper 1 c. low-fat milk 2 1/2 c. chicken stock or broth 2 c. elbow macaroni 1 c. shredded colby jack cheese 1 c. shredded sharp cheddar cheese 5 slices american cheese, cut into small pieces Directions: In a large skillet over medium-high heat, brown the ground beef until completely cooked and no longer pink. Transfer to a bowl using a slotted spoon and drain off all but 2 Tbsp. of the fat. Add the onion to the pan and saute until softened. Add the garlic and cook for 1 minute. Stir in the salt, pepper and garlic powder. Return the beef to the pan. Stir in the milk, chicken stock and macaroni. Bring the mixture to a boil and then turn the heat to low. Cover and simmer for 10 minutes or until the macaroni is tender. Remove from the heat and stir in the cheeses until melted. Serve immediately.
Ingredients: 1 1/2 lb. ground chicken 1 Tbsp. olive oil 1 bottle (12 oz.) Buffalo wing sauce 1 1/2 c. meatless spaghetti sauce 1 carton (15 oz.) ricotta cheese 2 c. shredded part-skim mozzarella cheese 9 no-cook lasagna noodles 2 medium sweet red peppers, chopped 1/2 c. crumbled blue cheese or feta cheese Chopped celery and additional blue cheese, optional Directions: In a Dutch oven, cook chicken in oil over medium heat until no longer pink; drain. Stir in wing sauce and spaghetti sauce. In a small bowl, mix ricotta and mozzarella cheeses. Spread 1 c. sauce onto the bottom of a 6 quart slow cooker. Layer with 3 noodles (breaking noodles to fit), 1 c. sauce, 1/3 of the peppers and 1/3 of the cheese mixture. Repeat layers twice. Top with remaining sauce; sprinkle with blue cheese. Cover and cook on low for 4-5 hours or until noodles are tender. Let stand 15 minutes before serving. Top with celery and additional blue cheese if desired.
Ingredients: 1/3 c. all-purpose flour 1 tsp. garlic powder 1 lb. boneless skinless chicken breasts 3/4 tsp. salt, divided 1/2 tsp. pepper 2 Tbsp. olive oil 1 can (14 1/2 oz.) reduced-sodium chicken broth 1 1/4 c. uncooked whole wheat orzo pasta 2 c. chopped fresh spinach 1 c. grape tomatoes 3 Tbsp. lemon juice 2 Tbsp. minced fresh basil Lemon wedges, optional
Directions: In a shallow bowl, mix flour and garlic powder. Cut chicken into 1 1/2 inch pieces; pound each with a meat mallet to 1/4 inch thickness. Sprinkle with 1/2 tsp. salt and 1/2 tsp. pepper. Dip both sides of chicken in flour mixture to coat lightly; shake off excess.
In a large skillet, heat oil over medium heat. Add chicken; cook 3-4 minutes on each side or until golden brown and chicken is no longer pink. Remove from pan; keep warm. Wipe skillet clean.
In the same pan, bring broth to a boil; stir in orzo. Return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until tender. Stir in spinach, tomatoes, lemon juice, basil and remaining salt; remove from heat. Return chicken to pan. If desired, serve with lemon wedges.
Ingredients: 1 pkg. (19.76 oz.) Italian mild sausage links, grilled and coin-sliced 26 oz. tomato basil pasta sauce 1 pkg. (16 oz.) rigatoni pasta 1 large red pepper, chunked and sauteed 2 Tbsp. chopped parsley 3 Tbsp. olive oil 2 garlic cloves, minced Directions: Cook sausage according to package directions, keep warm. Cook the rigatoni according to directions, keep warm. In a large pan, place olive oil and garlic, saute lightly for 30 seconds. Add peppers and cook until crisp-tender. Combine cooked sausage and pasta sauce with peppers and heat until warm. Mix with the pasta or serve immediately.
Ingredients: 1 pkg. (20 oz.) refrigerated cheese tortellini 3 c. small fresh broccoli florets 1/2 lb. bacon strips, cut into 1 inch pieces 2 garlic cloves, minced 1 Tbsp. all-purpose flour 1 tsp. dried basil 1/2 tsp. salt 1/8 tsp. coarsely ground pepper 2 c. 2% milk 3/4 c. shredded part-skim mozzarella cheese, divided 3/4 c. grated Parmesan cheese, divided 2 tsp. lemon juice Directions: Preheat oven to 350 degrees. Cook tortellini according to package directions, adding broccoli during the last 2 minutes; drain. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 Tbsp. in pan. Reduce heat to medium-low. Add garlic to drippings in pan; cook and stir 1 minutes. Stir in flour, basil, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until slightly thickened. Remove from the heat. Stir in 1/2 c. mozzarella cheese, 1/2 c. Parmesan cheese and lemon juice. Add tortellini mixture and bacon; toss to combine. Transfer to a greased 9x13 baking dish; sprinkle with remaining cheeses. Bake, uncovered, 15-20 minutes or until heated through and broccoli is tender.
Ingredients: 1 lb. dry spaghetti, broken into quarters 2 c. pre-cooked chicken breast, roughly chopped 1 can cream of mushroom soup, undiluted 1 can cream of chicken soup, undiluted 1/4 c. green pepper, finely diced 1/4 c. yellow onion, finely diced 16 oz. chicken broth 2 c. shredded cheddar cheese, reserving 1/2 c. for later use 1 tsp. season salt Salt and pepper, to taste Directions: Cook spaghetti according to package directions until al dente. Drain. While the spaghetti is cooking, combine the pre-cooked chicken breast, 2 cans soup, green pepper, onion, chicken broth, cheddar cheese and season salt. Mix well. Add cooked spaghetti to chicken mixture and stir to combine. Pour mixture into a greased 9x13 baking dish and top with 1/2 c. reserved cheddar cheese. Bake at 350 degrees until bubbly, about 35 minutes. Note~ This can be prepared the night before and refrigerated until ready to use.
Ingredients: 2 cans (14 1/2 oz. each) Italian stewed tomatoes, undrained 2 cans (14 1/2 oz. each) reduced-sodium beef broth 1 small onion, chopped 1 small green pepper, chopped 1/2 c. sliced fresh mushrooms 1/2 c. sliced pepperoni, halved 1 1/2 tsp. dried oregano 1/8 tsp. pepper 1 pkg. (9 oz.) refrigerated cheese ravioli Shredded part-skim mozzarella cheese and sliced ripe olives Directions: In a 4 quart slow cooker, combine the first 8 ingredients. Cook, covered, on low 8-9 hours. Stir in ravioli; cook, covered, on low 15-30 minutes or until pasta is tender. Top servings with cheese and olives.
Ingredients: 1 lb. extra-lean ground beef 1 yellow onion, chopped 1 c. each chopped red and yellow peppers 1 clove garlic, minced 1 Tbsp. chili powder 3 c. water 1 can (15 oz.) tomato paste 3 c. wagon wheel pasta, uncooked 1/2 c. frozen corn 1 c. Mexican-style shredded four cheese blend 1 green onion, cut diagonally into thin slices Directions: Brown meat with yellow onions in a nonstick Dutch oven or a large deep nonstick skillet. Add peppers; cook 5 minutes or until crisp-tender, stirring occasionally. Stir in garlic and chili powder; cook 1 minute. Add water and tomato sauce; stir. Bring to a boil. Stir in pasta; cover. Simmer 15 minutes or just until pasta is tender, stirring occasionally. Stir in corn; cook 3-4 minutes or until heated through, stirring frequently. Top with cheese and green onions.
Ingredients: 1 pkg. (3 oz.) ramen noodle soup mix 1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix) 2 c. shredded cooked chicken breasts 4 green onions, diagonally sliced 1/3 c. cocktail peanuts 1/2 c. light Asian toasted sesame dressing 1 Tbsp. creamy peanut butter Directions: Bread noodles into small pieces in a large bowl. Add coleslaw blend, chicken, onions and nuts; mix lightly. Discard seasoning packet from soup mix or reserve for another use. Beat peanut butter and dressing with a whisk until blended. Add to salad; mix lightly.
(Courtesy of Favorite Recipes Press) Ingredients: 1 lb. ground chuck 1/2 lb. sweet Italian sausage, sliced 2 cloves garlic, minced 1 onion, chopped 1/4 c. olive oil 1 can (35 oz.) Italian tomatoes 1 can (6 oz.) tomato paste 1 tsp. basil 1 tsp. oregano 1 1/2 tsp. salt 1/2 tsp. pepper 1/2 lb. lasagna noodles, cooked al dente 1 lb. ricotta cheese 1 lb. mozzarella cheese, sliced 2/3 c. grated Parmesan cheese Directions: Saute ground beef and sausage with garlic and onion in olive oil in a hot skillet. Add tomatoes, tomato paste, seasonings and 1 c. water; mix well. Simmer, covered, for 2-3 hours. Alternate layers of sauce, noodles, ricotta cheese, mozzarella cheese and Parmesan cheese in a large shallow baking dish until all ingredients are used. Bake at 350 degrees for 45 minutes.
(Courtesy of Food Writers Favorites) Ingredients: 6-8 oz. uncooked spaghetti 2-3 c. chopped cooked chicken or turkey 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted 1/3 c. grated Parmesan cheese 1 can (4 oz.) sliced mushrooms, drained 1 c. sour cream Additional grated Parmesan cheese, optional Directions: Cook spaghetti in boiling water for 8 minutes; drain well. In a large mixing bowl, combine cooked spaghetti, cooked chicken, mushroom soup, 1/3 c. Parmesan cheese and mushrooms; mix well. Stir in sour cream. Transfer spaghetti mixture to a greased 2 quart baking dish. Bake in a preheated 350 degree oven for 30 minutes. Before serving; sprinkle with additional Parmesan cheese, if desired.
Ingredients: 12 oz. flank or sirloin steak, cut across grain into thin strips Grated peel of 1 large orange (2 tsp.) 1 Tbsp. grated fresh ginger 3 Tbsp. cornstarch, divided 3 Tbsp.. sherry or orange juice 2 Tbsp. soy sauce 1 tsp. beef bouillon granules 1 Tbsp. sugar 1/4-1/2 tsp. crushed red pepper flakes 1/2 c. water 2 Tbsp. corn oil 3 c. broccoli florets Hot cooked rice or pasta Directions: Toss steak, orange peel, ginger and 1 Tbsp. cornstarch in a medium bowl to coat meat lightly; set aside. Stir sherry, soy sauce, bouillon granules, sugar, crushed red pepper, water and 2 Tbsp. cornstarch in a small bowl until blended. Heat oil in wok or large skillet over medium heat. Add beef and stir-fry for 2 minutes until nearly cooked through. Add broccoli and stir-fry 3 minutes or just until tender. Stir soy sauce mixture until blended, pour into wok. Stirring constantly, bring to a boil. Serve with rice or pasta.
Ingredients: 8 oz. dry elbow macaroni (4 c. cooked) 1 lb. boneless skinless chicken breast 1 c. 1% milk 1 Tbsp. cornstarch 1 Tbsp. butter 3 oz. extra-sharp cheddar cheese (3/4 c.) 2 oz. crumbled blue cheese (1/2 c.) 1/2-2/3 c. hot buffalo wing sauce Directions: Poach the chicken: place the breasts in a large saucepan or Dutch oven, in a single layer and fill with just enough cold water to cover the chicken by 1 inch. Bring the water to a boil over medium-high heat then reduce the heat to low, cover and simmer for about 15 minutes depending on how thick the breasts are (check the chicken after 10 minutes). When done, the breasts should be completely opaque on the outside and register 165 degrees on a meat thermometer. Cut through the center of one to check doneness so that you don't accidentally remove all the chicken too soon. Transfer the chicken to a cutting board and let cool slightly until before shredding with 2 forks. Once shredded, stir in the hot sauce, adding as much or as little as you like depending on your spice preference. Cook the elbow macaroni according to package directions. While the macaroni cooks, make the cheese sauce: in a small saucepan, whisk together the milk and cornstarch. Bring to a boil, then reduce the heat slightly to a simmer. Stir in the butter. When the sauce is thick enough to coat the back of a spoon, add the cheddar cheese and stir until the cheese has melted and the mixture is silky and well-blended. Place your cooked, drained pasta in a large bowl. Pour the cheese sauce over it and stir to combine. Stir the chicken into the pasta, followed by the crumbled blue cheese. Serve immediately.
Ingredients: 1/4 c. reduced-sodium soy sauce 2 Tbsp. ketchup 2 Tbsp. Worcestershire sauce 2 tsp. sugar 1/4 tsp. crushed red pepper flakes 3 tsp. canola oil, divided 1 lb. boneless pork loin chops, cut into 1/2 inch strips 1 c. fresh broccoli florets 4 c. coleslaw mix 1 can (8 oz.) bamboo shoots, drained 4 garlic cloves, minced 2 pkgs. (3 oz. each) ramen noodles Directions: In a small bowl, whisk the first 5 ingredients until blended. In a large skillet, heat 2 tsp. oil over medium-high heat. Add pork; stir-fry 2-3 minutes or until no longer pink. Remove from pan. In the same pan, stir-fry broccoli in remaining oil 3 minutes. Add coleslaw mix, bamboo shoots and garlic; stir-fry 3-4 minutes longer or until broccoli is crisp-tender. Stir in soy sauce mixture and pork; heat through. Meanwhile, cook noodles according to package directions, discarding or saving the seasoning packets for another use. Drain noodles; add to pork mixture and toss to combine.
Ingredients: 6 c. uncooked egg noodles (about 12 oz.) 2 cans (10 3/4 oz. each) condensed cream of chicken soup, undiluted 1 c. (8 oz.) sour cream 3/4 c. 2% milk 1/4 tsp. salt 1/4 tsp. pepper 3 c. cubed cooked chicken breasts 1 c. crushed Ritz crackers (about 20 crackers) 1/4 c. butter, melted Directions: Preheat oven to 350 degrees. Cook noodles according to package directions for al dente; drain. In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 9x13baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over the top. Bake 30-35 minutes or until bubbly.
Ingredients: 1 pkg. (16 oz.) elbow macaroni 1/4 c. butter 2 garlic cloves, minced 1/4 c. all-purpose flour 1 Tbsp. ground mustard 1 tsp. salt 3/4 tsp. pepper 2 1/2 c. 2% milk 3/4 c. amber beer 1/4 c. heavy whipping cream 3 c. (12 oz.) shredded cheddar cheese, divided 2 c. (8 oz.) shredded fontina cheese 2 Tbsp. grated Parmesan cheese, divided 2 Tbsp. minced chives 5 bacon strips, cooked and crumbled Directions: Cook macaroni according to package directions for al dente. Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in the flour, mustard, salt and pepper until smooth; gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in 2 c. cheddar cheese, fontina cheese and 1 Tbsp. Parmesan cheese until melted. Add chives. Drain macaroni; stir into sauce. Transfer to a greased 3 quart baking dish. Sprinkle with remaining cheddar and Parmesan cheeses. Bake, uncovered, at 400 degrees for 15-20 minutes or until golden brown and heated through. Top with crumbled bacon. Let stand for 5 minutes before serving.
Ingredients: 2 1/2 c. uncooked elbow macaroni 1/4 c. butter, cubed 1/4 c. all-purpose flour 1/2 tsp. salt 1/4 tsp. pepper 3 c. 2% milk 5 c. shredded sharp cheddar cheese 2 Tbsp. Worcestershire sauce 1/2 tsp. paprika Directions: Preheat oven to 350 degrees. Cook macaroni according to package directions for al dente. Meanwhile, in a large saucepan, heat butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Reduce heat. Stir in 3 c. cheese and Worcestershire sauce until cheese is melted. Drain macaroni; stir into sauce. Transfer to a greased 10 inch ovenproof skillet. Bake, uncovered, 20 minutes. Top with remaining cheese; sprinkle with paprika. Bake until bubbly and cheese is melted, 5-10 minutes.
Ingredients: 3 c. uncooked medium tube pasta or elbow macaroni 1/2 lb. bulk hard salami or summer sausage, cubed 1/2 c. minced fresh parsley 4 green onions, sliced 1/2 c. olive or vegetable oil 1/4 c. cider or red wine vinegar 4 tsp. minced fresh oregano or 1 tsp. dried oregano 4 tsp. minced fresh bail or 1 tsp. dried basil 2 garlic cloves, minced 1 tsp. salt 1/4 tsp. pepper 1/2 c. shredded Parmesan cheese Directions: In a saucepan, cook pasta according to package directions; rinse in cold water and drain. Place in a large bowl; add salami, parsley and onions. In a small bowl, whisk together oil, vinegar and seasonings. Drizzle over pasta mixture and toss to coat. Cover and refrigerate overnight. Just before serving, stir in Parmesan cheese.
