CHEESY SAUSAGE CHICKEN ROTINI (SKILLET DINNER)

Ingredients:

1 package sausage links (cut into discs) (about 10 links)

3 thin chicken breasts, cubed

Garlic herb Mrs. Dash, to taste

1 garlic bulb, peeled, chopped

3 tablespoons garlic olive oil, or olive oil

1 (12 oz.) package vegetable rotini pasta (plus 1 teaspoon salt)

3 tablespoons lemon juice

½ cup parmesan cheese

1 cup mozzarella cheese

1 cup Colby jack cheese

Directions:

Add 1 teaspoon salt to 4 cups water and boil for the pasta.  Peel and chop the garlic.  In a small sauté pan, add the garlic olive oil and the garlic.  Cook on High until the garlic is roasted.  Remove from heat.  Set aside.  Begin boiling pasta.   In a large sautteuse pan cook the sausage discs until it is brown and crispy.  Remove from pan and add to the garlic that has been set aside.  Add the cubed chicken to the pan (cook in the sausage grease) and season to taste with the Mrs. Dash.  Cook just until no longer pink in the middle.  (Drain boiled pasta).  Turn heat to low and  Add the garlic, sausage, lemon juice and rotini to the chicken in the large sauttuese pan.  Mix together.  Add the cheeses and mix until melted.  Serve  warm with broccoli or peas.

CREAMY GARLIC HERB BUTTER SAUCE WITH SEASONED CHICKEN AND BOW TIE PASTA

Ingredients:

1 (16 oz.) package Bow Tie Pasta (I use the Vegetable Pasta)

4 thin boneless, skinless chicken breasts, cubed

Mrs. Dash

Peppercorn Medley

3 cloves garlic, peeled and chopped

4 teaspoons olive oil, or garlic olive oil

Ingredients for Creamy Butter Garlic Herb Sauce:

3/4 cup butter, melted

6 tablespoons heavy cream, warmed

½ teaspoon Garlic Herb Mrs. Dash

½ teaspoon Garlic Pepper  (I used Bill Baron’s Savory Secrets Garlic & Pepper Secret #6)

1 shake Peppercorn Medley (for butter sauce)

Top with shredded Parmesan and/or mozzarella cheese

Directions:

Boil water for pasta, adding about 1 teaspoon salt and a drop of olive oil.  Peel and chop garlic.  Place chopped garlic and olive oil in a sauté pan.  Cook on medium heat until toasted.  Set aside.  Add pasta to boiling water.  Boil according to package directions.   In a large sauteusse pan, add chicken and season generously with garlic herb Mrs. Dash and Cracked peppercorn medley.  Cook on Medium High heat just until done and no longer pink in the middle.  Meanwhile melt the butter and warm the heavy whipping cream (about 15 seconds in microwave).  To the creamy butter sauce, Mix in the seasonings with a whisk and whisk until well blended.  Drain pasta.  Now combine all the components (pasta, toasted garlic and creamy butter sauce) into your large sauteusse pan.  Mix well over low heat for about 2 minutes – just to be sure it is hot all the way through.  Top with shredded Parmesan and/or mozzarella cheese.

Ingredients

Chopped Garlic in olive oil

Toasted Garlic

Creamy Garlic Herb Butter Sauce

Cubed Chicken

Mixing it together

All Mixed

TOMATO SOUP CASSEROLE - COMFORT FOOD FOR FALL

Served with a Homemade Dinner Roll and Steamed Broccoli

Ingredients:

1 pound lean ground beef

1 medium onion, chopped

½ tablespoon butter

Salt  - 3 shakes

Pepper – 5 shakes (season to taste)

3 cans tomato soup (or 1 family size can)

1 teaspoon Worcestershire sauce

¼ cup brown sugar

1 (8 oz.) package cream cheese, cubed

6/8  of a 12 oz. box of pasta (any shape).  I used veggie bow ties.

For Crispy Topping:

1/3 of an 18 oz. box of corn flakes (crushed)

2 tablespoons butter

Serve with grated cheese (cheddar, Monterey Jack), etc.

Directions:

Boil water for the pasta and cook pasta as directed.  Drain Pasta.

Chop the onion in approximately 1 centimeter square pieces.  Melt butter on medium low heat in a sauteuse pan and add the onions.  Sauté onions.  Add the ground beef and crumble.  Add the salt and pepper.  Turn burner to High and cook until well done.  Add the salt and pepper.  Turn the burner back to medium low and add the tomato soup, Worcestershire sauce, brown sugar and cream cheese.  Cook until creamy and well blended (about 10 minutes).  Add the pasta.  Mix well.

Pour the sauce and pasta into a 9X13-inch casserole dish.  In a medium bowl, melt 2 – 3 tablespoons butter.  Crush the corn flakes and add to the butter.  Stir until well blended and the corn flakes are slightly moist.

Pour corn flake mixture on top of the pasta mixture covering the entire top.  Cook for 20 minutes in a 350 degree F oven.  Serve with grated cheddar cheese.

Ground Beef and Sauteed Onion

Sauce Ingredients

Sauce Cooking

With Pasta

Ready for Cornflakes

Ready to Bake

Just Out of the Oven

Yum!

FOUR CHEESE CHICKEN FETTUCCINE (ROTINI) BAKE (adapted from page 131 of Taste of Home – Most Requested Recipes)

Prep: 20 Minutes

Bake :30 Minutes

Ingredients:

12 ounces uncooked fettuccine (I used vegetable pasta) or 16 ounces Vegetable Rotini

½  can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 package (8 ounces) cream cheese, cubed

1 cup heavy whipping cream

½ cup butter

¾ teaspoon garlic powder

3 generous shakes of white pepper (season to taste)

¾ cup shredded Parmesan cheese

½ cup shredded mozzarella cheese

½ cup shredded Swiss cheese

2 ½ cups cubed cooked chicken

Topping Mixture:

½ cup seasoned bread crumbs (or crushed Texas Toast Cheese and Garlic Croutons) ( I use an entire package)

2 tablespoons butter, melted

½  cup shredded Parmesan Cheese

Cheese Topping:

1 cup mozzarella cheese

Directions:

Cook pasta according to package directions.  Meanwhile in a large kettle, combine the soup, cream cheese, cream, butter, white pepper and garlic powder, Stir in the cheeses; cook and stir until melted.  Add the chicken, heat through.  Drain pasta, add pasta to the cheese sauce.

Transfer to a shallow greased 2 ½ - 3 quart baking dish (13” X 9” baking dish) .  Combine topping ingredients; sprinkle over chicken mixture.  Sprinkle the Cheese Topping over the topping mixture.  Bake at 350 degrees Fahrenheit for 30 minutes.  Yield: 6-8 servings

     

Yield: 6-8 servings

Ingredients

Sauce

Bread Crumb Topping Mixture

Ready to bake

Just out of the oven

Ready to Eat

LEMON PEPPER PASTA WITH SWEET BELL PEPPERS AND ROASTED PINE NUTS

Ingredients:
1 (8 oz.) bag Trader Joe’s Lemon Pepper Pappardelle Pasta

1 cup chopped sweet bell peppers, sautéed in 1 tablespoon butter

3 Tablespoons roasted pine nuts*

2 Tablespoons chopped green onion

1 Tablespoon Olive Oil

Parmesan Cheese to sprinkle over pasta

Directions:
Boil Pasta as directed 8 – 10 minutes.  While the pasta is boiling, sauté the chopped bell peppers in 1 tablespoon butter.  Sauté on low until the peppers are soft.  Drain pasta and toss with olive oil in a medium serving bowl.  Add the sautéed sweet bell peppers, roasted pine nuts and chopped green onion.  Sprinkle with parmesan cheese, if desired.  Serve with Garlic Bread Sticks, and Lemon Pepper Chicken.

Tasty Chicken, Vegetable and Pasta Casserole

Tasty Chicken, Vegetable  and Noodle Casserole served with steamed asparagus and fresh berries.

Right out of the oven

Ingredients:

1 package pasta (I like to use vegetable bow tie or multi grain pasta)

2 tablespoons butter

½ - 1-cup fresh sliced mushrooms (finely sliced or put through the electric food chopper)

½ cup chopped sweet bell pepper (put through the electric food chopper)

1 small onion chopped (finely chopped – put through the electric chopper)

2 boiled skinless, boneless chicken breasts  put through the electric chopper  OR 2 cans tuna(drained)

2 tablespoons flour (whole wheat pastry flour works, too)

½ tsp. salt

1 teaspoon pepper

1 teaspoon garlic powder

1 cup milk

32 oz.  [2 (16 oz.) containers] cottage cheese (low fat or 4% fat)

½ cup to 1 cup shredded cheddar/jack cheese (to cover the top of the casserole)

Directions:

Cook Noodles – Drain Noodles – Set aside

Boil chicken if using chicken.  Put the chicken through the electric chopper or cut into very small pieces. Set aside

In a large sauce pan, melt butter

Add the sweet peppers and onion and sauté in the butter, then add the mushrooms and let them sauté a bit –

Blend in flour and seasonings – stir until the flour is absorbed

Gradually add the 1 cup of milk.  Stir continuously.

Cook until thickened – (Be prepared, It may take a long time)

Add tuna or chicken, cottage cheese and noodles

Mix all ingredients together and then pour it into a 9” x 13” Pyrex dish

Add shredded cheese to the top – Cover with aluminum foil

Bake at 350° for 25-30 minutes in a 9”x 13” Pyrex dish

Sweet Peppers, Onion, Mushrooms, Flour, Spices, and Milk 

Chicken, Boiled and Finely Chopped

Adding the Cottage Cheese

Cottage Cheese Mixed In

Adding the Chicken

Chicken Mixed In

Adding the Pasta

Everything Mixed In and in the Casserole Pan

Grated Cheese On Top

Right Out of the Oven

Served with Steam Asparagus and Fresh Berries

Grilled Lemon Pepper Chicken, 

Alfredo Sauce, 

Grilled Asparagus, and 

Lemon, Garlic & Spinach Linguini and Angel Hair Pasta

Basically a Gourmet Meal – quick and easy – less than an hour of cook time

I made this meal for my husband tonight  - we have been married for 8 and a half years now.  He said, "This is the best meal you have ever made."  He loved it and he has very discriminating taste!

Grilled Lemon Pepper Chicken

4 boneless skinless chicken breasts – cleaned and trimmed

3 Tablespoons olive oil

1 Tablespoon lemon juice

3 Tablespoons Lemon Pepper Seasoning

1 ziploc gallon size freezer bag

Four hours before grilling, mix the olive oil, lemon juice, and lemon pepper seasoning in a gallon size Ziploc freezer bag.  Add the chicken and cover with the seasonings.  Place in the refrigerator for 4 hours.

Remove from refrigerator, place on grill and grill chicken for approximately 15 minutes, turning every 5 minutes.

Grilled Asparagus

1 bunch of asparagus – cut and trimmed

3 Tablespoons butter, melted

Coarse sea salt, to taste

Steam asparagus for 7 – 10 minutes.  Remove from steamer.  Place on grill and brush the melted butter over the spears.  Shake the sea salt on the asparagus.  Cook for 7 –10 minutes or until they reach the desired tenderness.

Alfredo Sauce (recipe from the Roof Restaurant)

2 tablespoons melted butter

1 tablespoon diced onion (I eliminated the onion)

½ teaspoon chopped garlic

1 cup heavy cream (I used 1 ¾ cup heavy cream)

1 cup whole milk (I used ¼ cup 2% milk)

½ cup grated Parmesan cheese (I used about a cup)

½ teaspoon salt

¼ teaspoon white pepper (I used double that – season to taste)

1 – 2 tablespoons cornstarch (if needed)

In a small saucepan, melt butter and (sauté onions – if desired) and garlic for 3 minutes.  Add cream and milk.  Stir with a whisk and slowly add parmesan cheese once the cream and milk begin to bubble.  Keep stirring until cheese is melted.  Add salt and white pepper.  Makes 2 cups.

Lemon, Garlic & Spinach Linguini and Angel Hair Pastas– serves 4

Adapted From: http://www.inomthings.com/?p=1756

4 oz dry linguini

4 oz. dry cappellini  (angel hair pasta)

1/2 cup grated parmesan

4 tsp olive oil (or 2 tsp olive oil and 2 tsp. GARLIC OLIVE OIL)

4 cloves garlic

1 lemon - both the juice and the zest

4 tbsp pine nuts

10 - 12 basil leaves, chiffonaded

Coarse Black Pepper

First, start your garlic oil. Pour in olive oil and chopped up garlic into a small frying pan and let it cook over low, until the garlic starts to brown on edges. Immediately remove from heat and reserve.  

Zest the Lemon and then juice it.  set aside.

While that’s starting up, boil up the pastas in separate pans.

Chiffonade some basil leaves. Fresh is best.

Then you take some cheese…

And dump it into a large bowl, with the garlic oil, garlic chunks and all. Squeeze in lemon juice. Throw in the pastas and toss until well combined. Plate and crack some black pepper on it.