Grilled Chicken with Lemon Basil Pasta

Wow! This was delicious! My husband went crazy over it!

Ingredients
2-4 grilled chicken breasts, sliced
1/2 - 1 lb penne pasta, cooked al dente
1/2 stick butter
2-3 lemons, juiced
3/4 c heavy cream
1/4 c half & half
1/2 c Parmesan cheese
Salt & pepper, to taste
10-15 fresh basil leaves, chopped (you can add more if you like)

Directions
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside.  In same pot, melt butter over medium heat. Add lemon juice. Whisk together. Add cream & half & half. Whisk until hot. Add Parmesan cheese. Whisk until melted. Add salt & pepper. Add hot pasta water if needed to loosen the sauce. Add pasta & chopped basil. Stir well. Add sliced chicken. Yum!!!


Recipe adapted from Pioneer Women via Pinterest

Spinach and Parmesan Orzo Pasta

This was absolutely delicious. I made it as a side to go with our grilled steaks. It was so tasty.

Ingredients
4 tbsp butter, divided
1 c uncooked orzo pasta
14 oz water
2 tsp chicken bouillon
1 tbsp minced garlic
1 bag baby spinach
1/2 c Parmesan cheese
Salt & pepper , to taste

Directions
Melt 2 tbsp butter in a medium skillet over medium high heat.  Add the orzo & stir until lightly browned. Add the water & chicken bouillon. Bring to a boil. Cover. Reduce heat & simmer for about 15 minutes or until the orzo is tender & liquid is absorbed. While the orzo is cooking, prepare the spinach. In a large skillet melt 2 tbsp of butter. Add the garlic & sauté for about 1 minute. Add the spinach & a pinch of salt. Sauté until the spinach is wilted. Remove from heat. When the orzo is done, add the spinach & Parmesan cheese. Add salt & pepper to taste.


Recipe courtesy Life Tastes Good via Pinterest s

Pasta with Grilled Sausage & Veggies

I love summer for all of the yummy garden vegetable. There are so many ways to cook them & I love discovering new ways to serve them. Grilling the vegetables & Italian sausage & adding them to pasta is an amazing way to serve them. This dish was a hit.


Ingredients
Italian Sausage (hot or mild)
1 green bell pepper, seeded & halved
1 red bell pepper, seeded & halved
1 yellow squash, halved
1 zucchini, halved
1/4 c balsamic or Italian dressing
Spaghetti
Salt & Pepper
Parmesan cheese


Directions
Light grill. Place vegetables in a large bowl & pour dressing over. Baste until all the pieces are covered. Let the vegetables sit. Cook Italian sausage on the grill for 8 minutes, turn frequently. Add the vegetables, turn frequently. Baste the vegetables with the dressing while they cook. Continue to cook sausage & vegetables until cooked through (15-20 minutes). Remove from grill. Allow to rest. In a large pot cook spaghetti until al dente. Drain, reserving about 1 cup of the pasta water. Chop sausage & vegetables. Add into the spaghetti. Toss with 1-2 tablespoons of olive oil & enough of the reserved pasta water to moisten. Sprinkle with salt, pepper & parmesan cheese.




Recipe adapted from All You

Amish Chicken and Noodles

I totally forgot to take a picture of this dinner. But I can tell you that it was delicious and totally one of those yummy winter comfort foods. The family loved it as well.

Ingredients
4 boneless, skinless chicken breasts
2 cans cream of chicken soup
1/2 stick butter, melted
32 oz chicken broth
24 oz frozen egg noodles (I used Reames)

Directions
Place chicken in crock pot. Mix cream of chicken soup, melted butter and chicken broth. Pour over chicken. Cook on low for 6 hours. Remove chicken and shred. Put chicken back in crockpot and add noodles. Cook on low for an additional 1 1/2 - 2 hours.

Recipe adapted from Pinterest

Vegetable Minestrone Soup

Ingredients
1/2 medium onion, diced
2 stalks celery, sliced crosswise into 1/2 inch pieces
2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes
2 cloves garlic, finely chopped
1 tbsp olive oil
1-35 oz. can crushed tomatoes
8 c low-sodium chicken stock
1-15 oz can cannellini beans, drained and rinsed
coarse salt and freshly ground pepper
2 tsp red-wine vinegar
1 bag baby spinach
2 c cooked ditalini pasta
freshly grated Parmesan cheese, for garnish

Directions
Heat oil in a large stockpot over medium high heat. Add onion, celery, potatoes and garlic. Cook, stirring occasionally, about 5 minutes. Add crushed tomatoes and their juices, chicken stock and cannellini beans; season with 2 teaspoons salt and 1/2 teaspoon pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 10 minutes. Stir in vinegar and spinach; season with salt and pepper. Prepare the pasta to al dente by following the directions included with the pasta. Drain pasta and dump into soup. Garnish with cheese.


Recipe adapted from Pinterest

NO BOIL Freezer Manicotti

The reason I didn't make stuffed shells or manicotti very often was the whole boil and try to stuff the cooked noodles. I was so happy to figure out that you don't have to boil the manicotti first.  It was a WONDERFUL moment. And then there is the easy way to fill the shells...READ ON!

Ingredients
2 c cottage cheese fat free small curd
1 1/2 c Mozzarella cheese, shredded
1/2 Tbl Italian Seasoning
1/2 tsp garlic pepper
1/4 c Parmesan Cheese (canned)
8 ounce package of manicotti shells
26 ounces of your favorite pasta sauce.

Directions
In a 9X13 pan or (2) 8X8 pans, coat the bottom with your favorite pasta sauce.

Combine all the filling ingredients in a gallon size Ziploc bag (all ingredients except for spaghetti sauce and shells). Seal the bag and gently knead the ingredients together. When ingredients are mixed together, cut a SMALL corner off (too big and there's a big mess- wonder how I know this?!?!?) Squeeze the bag to fill the shells flipping them to fill each end.

Place in the prepared pan. Cover completely with remainder of sauce and foil the tops of the pans. Place in the freezer.

To serve
Thaw for 24 hours.  Bake covered at 375 degrees for one hour.  Let stand 10 minutes before serving. I top with additional mozzarella cheese the last 5-10 minutes uncovered.

Note from Nikki - I made this recipe but did not freeze it. I placed it straight into the oven. I baked it for 50 minutes. It was delicious! I will definately make this again.

Vegetable Fettuccine

What a wonderful way to use all of those summer garden veggies & who doesn't love pasta. You will find this recipe so easy to prepare. And in about 30 minutes your meal will be on the table. Add a salad & dinner is done!

Ingredients
8 oz uncooked fettuccine (I use whole wheat)
2 medium zucchini, chopped
10-12 baby carrots, sliced
1 tsp Italian seasoning
1/4 tsp salt
1/4 tsp pepper
1 tbsp olive oil
1 cup grape tomatoes, cut in half
2 garlic cloves, minced
1/2 c chicken or vegetable broth
1/3 c white wine
1/2 c Parmesan cheese


Directions
Cook fettuccine according to package directions. Saute the zucchini, carrot, Italian seasoning, salt & pepper in oil in a large skillet until vegetables are crisp-tender. Add tomatoes & garlic; cook 1 minutes longer. Add broth & wine. Bring to boil & cook until liquid is reduced by about half. Add the drained fettuccine & cheese to the skillet. Toss to coat.

Parmesan Chicken with Bow Ties

Five stars!!! The family loved this & so did I. I guess we were so in love with it that I forgot to even take a picture.

Ingredients
12 oz bow tie pasta
Salt & pepper
2 c small broccoli florets
2 tbsp olive oil
1 1/2 lb chicken breast, cut into bite size pieces
1 small onion, finely diced
2 cloves garlic, minced
1 c petite diced tomatoes, drained
1/2 c Parmesan cheese

Directions
Cook chicken, onion & garlic in 1 tbsp of olive oil. Sprinkle with salt & pepper. Saute for 5 minutes. Add tomatoes; saute for 2 minutes. Cook pasta according to package directions. Add broccoli for last 3 minutes of cooking. Drain, reserving 1 cup of the cooking liquid. Toss pasta & broccoli with 1 tbsp of olive oil. Once chicken is done, toss in the pasta, broccoli, Parmesan & half of the cooking liquid (add more if dry).


Recipe adapted from All You

Gluten Free Asparagus Ham Casserole

Ingredients

3-3/4 c uncooked gluten free pasta (your choice, I used Fusilli)

2-1/2 c asparagus, sliced

1/4 c cornstarch

1/4 tsp dried thyme

1/4 tsp salt

1/8 tsp pepper

1 c milk

1 c gluten free chicken broth

1 tbsp butter

1 c onion, chopped

1-1/2 c gluten free ham, chopped into 1/2-inch pieces

1/4 c parsley, chopped

1/2 c Parmesan cheese, grated

2 c cheddar cheese, grated

Directions

Preheat oven to 450 degrees. Cook pasta in boiling water until almost done. Add asparagus and continue to boil for 1 minute; drain and set aside. Place cornstarch, thyme, salt and pepper in a medium bowl and add milk and broth stirring until well blended. Melt butter in a medium saucepan over medium heat. Add onion and saute until softened. Add milk mixture and cook until thickened, stirring constantly. Remove from heat. In a large bowl, combine pasta & asparagus, milk mixture, ham, parsley and cheddar cheese; gently mix together. Transfer to a 2 quart casserole dish and sprinkle with Parmesan cheese. Bake for 20 minutes until bubbly and golden on top.

Recipe courtesy - Lisa B of Tennessee

Buttered Noodles

I think these noodles need a better name than just buttered noodles. The addition of both Parmesan and Mozzarella made them scrumptious. So much more than a buttered noodle.

Ingredients

2-1/4 c uncooked egg noodles

1/4 c shredded part-skim mozzarella cheese

2 tbsp butter, melted

2 tbsp grated Parmesan cheese

2 teaspoons minced fresh parsley

1/4 tsp salt

1/4 tsp garlic powder

1/8 tsp pepper

Directions

Cook noodles according to package directions; drain. Transfer to a serving bowl. Immediately add the remaining ingredients and toss to coat.

Recipe courtesy - Simple and Delicious

Spinach Lasagna Rolls

My husband and I loved these. They were so easy, but had a big taste. My kids are not big fans of lasagna so I just took extra spaghetti sauce and made them rigatoni. And since the recipe only makes 6 it was perfect for our dinner - with leftovers for lunch the next day.

Ingredients
4 oz cream cheese, softened
10 oz frozen spinach, thawed and drained
1 1/4 c shredded mozzarella cheese
1/4 c Parmesan cheese
Salt and pepper, to taste
6 cooked lasagna noodles
2 1/4 c spaghetti sauce (click here for my recipe)

Directions
Mix cream cheese, spinach, 1 cup of the mozzarella cheese, Parmesan cheese, salt and pepper. Spread mixture onto lasagna noodles, roll up tightly. Spread 1/4 cup of the spaghetti sauce in the bottom of a 9-inch square baking pan. Place lasagna rolls, seam-side down into the pan. Top with 2 cups of spaghetti sauce and 1/4 cup of mozzarella cheese. Bake at 375 degrees for 30 minutes.

Freezer Directions
Make as directed in a foil pan and cover with heavy duty foil. To serve, thaw and bake as directed for 30-45 minutes.  Often times, freezer meals take a little longer in the oven since all the ingredients start out cold.

Macaroni and Cheese

A lot of people love my macaroni & cheese. I have changed the recipe over time. Sometimes I try some new cheeses or take something out. I am not sure if I ever make it the same way twice. This version is one of MY favorites.

Ingredients
1 package (16 ounces) spiral pasta
2 c. half-and-half cream
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/2 c. butter, melted
4 c. (16 ounces) shredded cheddar cheese

Directions
Cook pasta according to package directions; drain. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta. Cover and cook on low for 2-1/2 hours or until cheese is melted. If you have a crock pot that gets really hot, it will not cook for that long. Keep an eye on it.
 Yield: 12-15 servings.

Red Sauce with Meat (aka Meat Sauce)

Ingredients
2 lb ground chuck
1 1/2 tbsp minced garlic
Olive oil
2 large cans Hunt's Tomato Sauce
2 large cans water
4 small cans Contadina Tomato Paste with Italian Herbs
1 1/2 tbsp oregano
2 bay leaves
1 tbsp basil
2 tbsp parsley
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/2 tsp crushed red pepper flakes
1 c Parmesan cheese

Directions
This sauce can be made on the stove or in a crock pot (after you have browned your meat). Pour olive oil in a pan over medium heat. Add ground chuck and garlic. Cook meat until browned. Once the meat is brown, I start adding the sauce ingredients. If I use the crock pot, I transfer the meatballs & pan drippings to the crock. If I am using the stove I just leave them in the pot. Pour tomato sauce, water & tomato paste into the pot/ crock. Stir until paste is dissolved. Add all of the spices. Do not add the Parmesan cheese. Stir well. Bring to a slow boil. Simmer for 1 hour on the stove or 2-3 hours in the crock pot. Stir in Parmesan cheese. Simmer for 1 more hour on the stove or 2-3 hours in the crock pot. Serve with your favorite pasta. We use whole wheat pastas. The sauce can also be used for lasagna, stuffed shells, baked ziti, etc.


Note: The sauce freezes perfectly for other meals.

Greek Spaghetti

Ingredients
2 pounds pasta (I use whole wheat)
2 sticks butter
3-4 cloves minced garlic
Garlic pepper
Parmesan Cheese
Diced tomatoes
Parsley

Directions
Cook the pasta according to package.
Melt butter in a saucepan and then add minced garlic and garlic pepper to taste until garlic is browned.
Toss butter and garlic with the pasta, adding Parmesan and tomatoes to taste. Sprinkle parsley to taste.

We were invited over to friends for dinner and they served this.  I asked for the recipe.  There weren't a lot of measurements, but I am pretty sure this can't really be messed up!  Is there such a thing as too much garlic?  So simple and sooooo yummy! 

Beef and Noodles

Another great recipe from my sister, Becky. I love cooking in the crock pot, especially in the fall and winter.

Ingredients
1 lb Stew Meat (more if you like, I usually use 1 1/2 lbs)
1 lg can cream of chicken soup
1 envelope Lipton Onion Soup Mix
3/4 can of water, more or less depending on how thick or thin you want.
1 bag of noodles, cooked

Directions
Mix everything together, except the noodles. Cook on high for 5 hours or on low for 8 hours. Add the cooked noodles during the last 15-20 minutes of cooking.

Recipe courtesy - Becky F of Kentucky

Easy Slow Cooker Swiss Steak

I really love when food smells delicious as it cooks. It's even better when it is cooking all day in the crock pot. This Swiss steak made my mouth water all day and I was not disappointed when I tasted it. The family also loved it.



Ingredients
2 lb boneless beef chuck eye roast, cut into 1-inch pieces
1/4 c A.1. steak sauce
1 Onion, sliced
14.5 oz can diced tomatoes, undrained
2 tbsp flour
1/4 c water
Cooked egg noodles


Directions
Toss meat with steak sauce. Place in crock pot. Top with sliced onion and diced tomatoes. Cook on low 9 to 10 hours or 4 to 5 hours. Mix flour and water. Stir into meat mixture and cook, covered for 5 minutes or until sauce is thickened. Stir occasionally. Serve with hot cooked egg noodles.


Recipe courtesy - Kraft

Pesto Spinach Pasta

I created this last night and it was delicious. You could serve as a main dish or even as a side dish. You could also add sliced chicken breast. It is very versatile. Be creative - your taste buds will love you.

Ingredients
2-3 c dry whole grain bow tie pasta
1 tbsp olive oil
2 tbsp basil pesto
2 c baby spinach
1/3 c shredded mozzarella cheese
Salt and pepper

Directions
Cook pasta according to package directions. Drain water. Add olive oil and toss well. Add pesto and toss well. Add spinach and allow to wilt slightly. Sprinkle with salt and pepper. Add mozzarella cheese and cover until cheese melts.

Tuscan Soup

Ingredients

1 small onion, chopped

3 small carrots, sliced

1 tbsp olive oil

1 tsp minced garlic

32 oz chicken broth

1 c water

3/4 tsp salt

1/4 tsp pepper

15 oz can white kidney or cannellini beans, rinsed and drained

2/3 c spiral pasta

3 c thinly sliced spinach

Parmesan cheese

Directions

In a large saucepan, saute onion, carrots and garlic in oil until onion is tender. Add the broth, water, salt and pepper. Bring to a boil. Stir in beans and pasta. Return to a boil. Reduce heat, cover and simmer for 15 minutes or until pasta is tender, stirring occasionally. Add spinach and cook until just wilted. Serve with a few sprinkles of Parmesan cheese.

Rosemary Chicken with Vegetables

We love pasta in our house. There are so many ways to make a good pasta dish. This one is no exception. I loved the zucchini and squash mixed in with the pasta.

Ingredients
4 boneless, skinless chicken breasts
1/2 tsp lemon pepper seasoning
2 tbsp olive oil
2 garlic cloves, minced
1 medium zucchini, cut into 1/4-inch slices
1 medium yellow squash, cut into 1/4-inch slices
1/2 c apple juice
1/2 tsp dried rosemary, crushed
2 tbsp dry white wine or chicken broth
2 tsp cornstarch
1 c halved cherry or grape tomatoes
Cooked linguine

Directions
Sprinkle chicken with lemon pepper seasoning. In a large skillet, cook chicken in hot oil over medium heat for 8-10 minutes or until chicken is no longer pink. Remove chicken and keep warm. Meanwhile, cook pasta according to package directions. Drain and keep warm. Add garlic to skillet. Cook for 15 seconds. Add zucchini, squash, apple juice and rosemary. Bring to boiling; reduce heat. Cover and simmer for 2 minutes. In a small bowl, stir together wine and cornstarch; add to skillet. Cook and stir until thickened and bubbly. Cook for 2 minutes. Stir in tomatoes. Serve vegetables and pasta with chicken.

Garden Penne

I was inspired to create this recipe from a pasta box. As you can tell from the picture it was delicious. And what is really fun is you can add whatever veggies you like.

Ingredients

1 box whole grain Penne

2 tbsp olive oil

1-2 tbsp minced garlic

1 small onion, finely chopped

1 yellow bell pepper, chopped

1 large zucchini, diced

1 medium squash, diced

1 bunch asparagus, cut into 1-inch pieces

1 pint grape tomatoes, halved

2-3 c baby spinach

Salt and pepper, to taste

4 fresh basil leaves, torn

Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, heat olive oil in a large skillet. Add garlic and stir for one minute. Add onion and saute for 4-5 minutes. Add bell pepper, squash, zucchini and asparagus. Saute until heated but not completely cooked. Add tomatoes and spinach. Season with salt and pepper. Saute for an additional 2 minutes. Drain pasta and toss with vegetables and basil. Serve and sprinkle with Parmesan cheese, if desired.