Stuffed Pepper Stew

Stuffed Pepper Stew 

3 cups cooked rice

1 lb ground beef

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1 cup finely diced onion

2 teaspoons garlic powder

2 cans {14.5 oz each} petite diced tomatoes

1 3/4 cups tomato sauce

2 cups chicken broth

salt and fresh pepper to taste

In a large pot or skillet brown ground meat on high heat and season with salt. Drain fat , and reduce heat to medium-low, then add in peppers, onions and garlic. Cook for about 5 minutes on low heat till peppers are tender.  Then, add tomatoes, tomato sauce, chicken broth, and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Add cooked rice into stew mixture and serve immediately.

Parmesan & Garlic Noodles

Parmesan & Garlic Noodles 

1/2 pound linguine pasta
2 tablespoons salted butter
1/4 cup heavy cream
1/2 teaspoon garlic salt
 pepper, to taste
3/4 cup shredded Parmesan 

Bring large pot of water up to boil. Sprinkle in a generous amount of salt and stir in pasta. Place linguine back into hot pot and stir in butter, cream, garlic, salt, pepper and cheese until butter and cheese start to melt and create a sauce. Pour in some pasta water to get the sauce to the consistency you want. Taste and adjust seasonings accordingly. Top with cheese if desired.

Chicken Alfredo & Rice Casserole

 

Chicken Alfredo & Rice Casserole 

1 {10 ounce}Alfredo pasta sauce

1/2 cup milk

2 1/2 cups cooked rice

2 cups cooked chicken ~ cubed or shredded 

1 cup frozen peas

1/3 cup chopped red sweet peppers

1/4 cup slivered almonds ~ optional 

1 tablespoon basil

1 cup bread crumbs

1 tablespoon butter ~ melted

In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to lightly greased baking dish.  Bake at 350 degrees covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake uncovered for an additional 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving.

Chicken Tortellini Soup

Over the weekend, we had my sister and her family visiting. It was great to see them. Friday night dinner had to feed us all. So, with is being a little chilly at night and I wanted to do something simple. I had come up with this recipe in the past, and decided to make this soup again. It was perfect! Everyone enjoyed and it was a fun evening at home with family.

Chicken Tortellini Soup 

2-4 chicken breasts ~ cut in bite sized pieces

1 tablespoon butter

2 cups water

1 small package cheese tortellini

1/2 teaspoon basil

1/4 teaspoon salt

1/4 teaspoon oregano

black pepper to taste

paremsan cheese

1/2 cup onion ~ chopped

1/2 cup frozen peas

1/2 cup frozen corn 

1 cup carrots ~ chopped

Chowder Blend:

1/4 cup butter ~ melted

1/4 cup flour

2 cups milk

Cook chicken chunks in 1 tablespoon butter.  Cook till fully done. Set chicken aside. In saucepan or soup pot, Boil 2 cups water and add in carrots and onion, Cook till tender. Also add in salt, basil, oregano, and pepper. Then add in tortellini, peas and corn. Cook till tortellini is done. Remove from heat. In separate saucepan, combine melted butter, flour and milk. Slowly bring to a boil and boil till it thickens a little. Constantly Stirring. 

Once chowder blend has thickened, add into soup pot with veggies. Add in chicken, and mix well. You can either add cheese to whole pot or to individual bowls. Add cheese to desired amount.

Crock Pot Chicken Alfredo

With this recipe, I prefer it with Egg Noodles.  You can use the Fettuccine Noodles when you make it.  Or use whatever noodles you prefer. It is very filling and super easy.  The smell of the dish cooking fills the house, it is great. I make it without the mushrooms, because myself and 1 child doesn't like them.  But, my friend makes it with and they love it.

Crock Pot Chicken Alfredo 

3 large chicken breasts or 6-8 chicken breast tenders
2 {8 ounce) packages mushrooms ~ cut into thirds {optional}
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1⁄4 teaspoon garlic powder

1 1/2 tablespoons chives
2 {8 ounce} packages cream cheese ~cut into chunks
1 cup {2 sticks} butter ~cut into pieces
1 1⁄2 cups grated parmesan cheese ~plus additional for garnish
1 1⁄2 cups whole milk
1 package {1 pound} fettuccini noodles {or whatever noodles}

Spray inside of 5-quart crock pot with nonstick cooking spray. Arrange chicken in single layer in bottom of crock pot. Top with mushrooms. Sprinkle salt, black pepper and garlic powder over mushrooms.

In a medium saucepan, combine cream cheese, butter, parmesan cheese and milk, over medium heat. Whisk constantly until smooth and heated through. Add in chives and then pour over mushrooms, pushing down any that float to surface. Cover and cook on Low for 4 to 5 hours or on high for 2 to 2 1⁄2 hours. 

About 10 minutes before eating, remove chicken from crock pot and set on a plate {cover with foil to keep warm}.  Then add noodles into sauce in the crock pot and cover.  Let cook for about 7 minutes, until noodles are done.  

Then you can either leave chicken breasts whole or cut up and mix into noodles and sauce.

Fiesta Shells & Cheese

I came across this recipe from a fun blog.  It always has cute craft ideas, recipes, etc. When I saw this recipe I immediately thought, "Yum! I have everything."  So we gave it a try and it is better then what I thought.

Fiesta Shells & Cheese

1 pound hamburger 

1 package taco seasoning
1 can Rotel tomatoes with green chilies 

2 cups beef broth 
1 cup shell pasta

Cheese Sauce:

2 tablespoons butter
2 tablespoon flour
3/4 cup milk
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper

Brown and drain hamburger meat. Stir in taco seasoning, tomatoes, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 minutes until macaroni is tender.

While this is simmering, start making your from-scratch-cheese-sauce.

Melt butter in a saucepan on medium heat. Whisk in the flour and cook, whisking for 5 minutes until light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. 

Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

Tortellini Primavera

My goodness.  This is by far one of my favorite dishes.  I love the flavors of it all.  Plus it also has really nice colors to it.  Make me always think of fall when it is cooked.  Oh, I enjoy this one.  Hope you all like it!

Tortellini Primavera
1 {14-ounce} can chicken broth
2 tablespoons all-purpose flour
1 tablespoon extra-virgin olive oil
3/4 cup shredded Parmesan cheese
1 tablespoon dried chives ~ chopped
1/8 teaspoon salt
4 cups {16-ounce} bag frozen mixed vegetables ~ California blend
1 16-ounce package frozen cheese tortellini

Put a large pot of water on to boil.
Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat.  Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes.
 Remove from the heat and stir in cheese, chives and salt.
Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.

Chicken Poppy Seed Rice Casserole

I don't know what it is but, I really enjoy the crackers crushed on top of this recipe.  it just adds a great texture and taste to it. I got this recipe from a friend.  You can serve it over noodles, eat it plain or have it on rice.  We personally love it over rice.

Chicken Poppy Seed Rice Casserole 

3-4 chicken breasts ~ cubed and browned in a little butter

2 can cream of chicken soup 

1/3 cup milk

1/2 cup butter ~ melted

1 1/2 teaspoons poppy seeds

1 roll ritz crackers ~ crushed

After chicken is cooked through, combine with milk and soup.  Mix well till chicken is covered in sauce. Lightly grease a 9x13 baking dish and pour chicken mixture into dish.  Sprinkle crushed crackers on top of chicken.  Then sprinkle poppy seeds over crackers and top with melted butter.  

Bake at 350 degrees for 30-40 minutes, till bubbly in center.  

Serve hot over noodles, rice or serve plain.

Taco Stuffed Shells

We really like this recipe at our house.  Everyone that this recipe has been pasted to, always says how great it is.  It is very filling.

Taco Stuffed Shells 

1 box pasta shells {Jumbo Shells or Manicotti Shells} ~ cooked 

1 pound hamburger

1 can refried beans

taco seasoning

salsa

chives or green onions ~ chopped

shredded cheese

Cooke noodles as directed on box. Drain and let cool. Brown hamburger till done, drain drippings, then add refired beans and taco seasoning. Mix well.  In a 9x13 baking dish, cover bottom with salsa. Then stuff shells with hamburger mix. Lay stuffed noodles in dish.  Top with a little salsa, cheese, chives or green onions. 

Bake at 350 degrees for 30 minutes or until heated through.  

More Topping Options:

Sour Cream

Olives

Crushed Tortilla Chips

White Cheddar Chicken Pasta

This dish is bursting with tons of flavor.  Every time I make this, my family always says how much they love it.  It is also a dish that takes a little more prep time.  But in the end, very worth every minute! The recipe is cut into 2 parts.  One with the how to prepare the chicken and then one with how to prepare the sauce.

White Cheddar Chicken Pasta

Chicken:

3-4 chicken breasts ~ cut into 1 inch strips or chunks
1 tsp dry mustard
1 tablespoon basil
1/2 tsp salt
1/2 tsp pepper
1 tablespoon olive oil

Heat olive oil in a large skillet over medium heat. Mix together dry mustard, basil, salt and pepper and sprinkle over chicken pieces. When pan is hot, add chicken and cook until cooked through. Remove to a plate and cover with foil.

Pasta and Sauce:
1 pound rotini or other short cut pasta
2 tablespoon butter
2 tablespoonflour
dash of garlic salt
1 small onion ~ diced
1 tablespoon dijon mustard
2 cups milk 

1 tablespoon oregano

crushed red pepper flakes to taste

parmesan cheese to taste

Heat water to strong boil in a large stock pot for pasta, add salt and pasta and cook to al dente and drain according to directions. Return noodles to pot.

Meanwhile, in large skillet {same skillet used for preparing chicken} combine milk, garlic salt, onions, and mustard over medium heat. Add flour and whisk to combine. Cook about 5 minutes, until onions are translucent. Reduce heat to low. Cook about 5-7 minutes more until mixture begins to thicken. Add chicken to noodles and then add sauce into pot, {pouring over chicken and pasta}  toss to incorporate sauce. Add oregano and serve topped with crushed red pepper flakes and Parmesan cheese.

Hawaiian Haystacks

We don't have these very often, but when we do, they are so yummy.  The first time I had these, was when my hubby and I were dating.  His mom made them one night dinner.  They are very delicious. This recipe is what we like to put on them, but you can add or take out whatever you like. This will serve about 8 people.

Hawaiian Haystacks

2 cans cream of chicken soup

1 cup chicken broth

2 cups cooked chicken ~ cubed

4 cups cooked rice

1 {9 oz} can chow mein noodles

1-2 tomatoes ~ chopped

1 cup celery ~ chopped

1 cup green peppers ~ chopped

1 cup green onions ~ chopped

1 cup grated cheese

1/2 cup slivered almonds

Blend together soup and chicken broth.  Add cooked chicken and simmer till hot.  On a bed of warm rice and/or chow mein noodles, add chicken gravy and other topping ingredients to taste.

Chicken Broccoli Rice Supreme

This is different then your usual Chicken & Broccoli Rice Casserole recipe.  I like all the other ones out there that I have had, but I love this one.  It is a little different and just had the perfect textures and flavors in it.

Chicken Broccoli Rice Supreme 

1 bag frozen broccoli

3-4 chicken breast ~ cooked and chunked

3 cups shredded cheddar cheese ~ divided

2 tubes Ritz Crackers ~ crushed

1 stick butter ~ melted

1 tablespoon poppy seeds

Sauce

1/3 cup butter ~ melted

1/4 cup corn starch ~ dissolved in 1/2 cup cold water

1/3 cup chicken broth

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups milk

1 1/2 cups shredded cheese (taken from measurement above)

In a greased 9x13 pan, layer broccoli and chicken.  Set pan aside.  in a soucepan, over medium heat, combine butter {melted}, dissolved cornstarch, chicken broth, seasonings, and milk.  Stir well and continue stirring until sauce comes to a light boil and has thickened.  Turn down heat to low and add 1 1/2 cups grated cheese.  Stir until melted.  Pour over broccoli and chicken.  Top with 1 1/2 cups cheese. 

Melt remaining butter and add poppy seeds and stir well.  In a small mixing bowl, dump crushed crackers {Not crushed too small} in and mix with butter and poppy seed mixture.  Mix well and sprinkle crumbs over chicken mixture.  Top with remaining cheese. 

Bake for 350 degrees for 30 minutes, or until bubbly.  Bake uncovered. 

Serve over cooked rice {or noodles.} Just make enough to feed family or guests. 

{I usually double the sauce}

Chicken Caesar Salad with Pasta

This is a good combination, especially for summer.  It gives the lightness of a salad, but the filling of eating pasta. This recipe is great, because you can make as much or as little as you want.  Whatever is filling to the family. Sorry that there are no exact measurements on the seasonings in the recipe.  I tend to just add whatever I want as much as I want when I make this each time. The recipe below is what I use for my family of 5.  It makes plenty with a some left over.

Chicken Caesar Salad with Pasta 

Romaine Lettuce ~ Chopped {enough for family or guests}

2-3 chicken breasts ~ chopped and cooked

pasta of choice ~ cooked {I usually use penne pasta or bow tie}

about 1/4-1/2 teaspoon basil 

about 1/4 teaspoon italian seasoning

about 1/8 teaspoon sage

some fresh ground pepper

Croutons 

Caesar Salad Dressing

Parmesan Cheese

Cook noodles as directed on package, drain and cool.  Chop lettuce to desired amount. Cook chicken and add basil, italian seasoning, sage and pepper while cooking. Let chicken cool.  Add lettuce, noodles, and chicken together.  Toss till well blended. Add in enough dressing to taste or you can add on the side, so left overs stay crisper. Then top with croutons and cheese.

Chicken Bacon Penne Pasta

This is such a yummy meal.  I didn't add the red pepper flakes during cooking.  Because my kids aren't big on too hot.  So I added is after to mine and my husbands.  You can also add some creole onto it if you prefer that. This dish does great with fresh corn on the cob and some yummy warm biscuits.

Chicken Bacon Penne Pasta

1/2 pound bacon ~ cooked and crumbled

1/2 teaspoon crushed red pepper flakes

1 teaspoon garlic powder

1/2 pound pasta

1/2 cup heavy cream 

1/4 cup cream cheese

1/4 cup grated parmesan cheese

2 eggs

1/4 teaspoon pepper

3-4 grilled and seasoned chicken breasts

Cook pasta as directed on package, Reserving 1/2 cup water when draining. 

Place cream and cream cheese in small sauce pan.  Heat over low heat until cheese is melted and whisk till smooth.  Remove from heat.  Add in parmesan cheese, eggs, garlic powder, red pepper flakes and pepper. Whisk till well blended together. 

Immediately add white sauce to drained pasta.  Toss till noodles are well coated.  {Hot pasta will cook the eggs} stire in bacon and add the reserved water from boiling noodles.  {Adding the water will losen the sauce up a little} Mix till well blended.  Serve topped with chicken. 

{For the chicken, I grill it. If I don't have time or don't want to deal with it, then I put the breasts in a pan with a little olive oil.  Then add in seasonings like dried Basil, a little season salt, some Oregano, etc.}

Pizza Pasta

This "recipe" was an experiment.  It actually turned out really good.  We all loved it!  Lots of flavor in it. After I made this, we thought of some add ins that would have been great.  I guess that is what ya get, when ya fly by the seat of your pants with a recipe. One thing with cooking, don't be afraid of throwing in a little spice or herb that you like sometimes. Even if the recipe doesn't call for it.  I do that so much and it always seems to make the recipe even better.

Pizza Pasta

1 package {16 oz} shell macaroni ~ uncooked

4 eggs

1 cup grated parmesan cheese

1/4 teaspoon pepper

1 can {26.5 oz} spaghetti sauce ~ flavor of choice

2 cups shredded mozzarella cheese

sliced pepperonis

Spray a 9x13 baking dish and set aside.  Cook noodles according to directions on package. Drain and set aside. In large mixing bowl, beat eggs lightly.  Add in parmesan cheese and pepper.  Mix well.  Stir in noodles to egg mixture.  Once noodles are well covered with egg mixture, pour into 9x13 dish.  Pour pasta sauce over top of noodles ~ Do Not Mix.  Sprinkle mozzarella cheese over top and add pepperoni slices.  

Bake at 375 degrees for 20-30 minutes, or until cheese is melted and lightly golden.

{Extras that we thought of later}

Olives

Saute Onions

Fresh diced tomatoes

Chopped Green Peppers

Ground Sausage

Homeade Macaroni & Cheese

Like most kids, my children love macaroni & cheese.  They will eat the boxed kids, but they prefer when I make them homemade.  Lets be honest, homemade anything is better.  Right?  The other day they asked for homemade macaroni & cheese.  This is great for just lunch, or add it as a side to your dinner. 

Homemade Macaroni & Cheese

1 bag noodles ~ noodles of choice

1 can cheddar cheese soup 

4 tbsp butter

1/4 - 1/3 cup milk

seasoned salt ~ to taste

Cooke noodles as directed on package.  Drain noodles & add butter.  When butter is fully melted, add in cheddar cheese soup.  Mix a little and then add in 1/3 cup milk to noodles.  If you want it more "creamy" add in a little more milk at a time. Sprinkle seasoned salt over noodles. 

Lemon Spaghetti

The Lemon Spaghetti goes great as a side dish to grilled chicken.  This give any summer dish a nice fresh burst of flavor.  Kids like it because it is noodles. Adults like it because of the uniqueness and flavor!

Lemon Spaghetti
1 (14.5 ounce) package spaghetti
1 tablespoon extra-virgin olive oil
1/3 cup unsalted butter
2 cloves garlic, minced
1 (16 ounce) carton sour cream
1 tablespoon finely grated lemon zest (1 lemon, zested)
1/3 cup lemon juice, freshly squeezed (about 1 1/2 medium lemons)
1/3 cup chopped fresh Italian parsley
1/2 cup grated Parmesan cheese
1/2 cup freshly grated Parmesan cheese
juice from 1/2 lemon
freshly ground black pepper and kosher salt

Cook spaghetti + olive oil according to package directions (minus a couple of minutes)- you want it to be al- dente. Drain spaghetti and place in a large bowl.   Melt butter in a medium skillet. Add garlic and cook until sizzling and lightly browned, 1 to 2 minutes. Remove from heat; stir in sour cream, lemon zest and 1/3 cup lemon juice. Pour lemon sauce over the spaghetti and stir. Add Italian parsley and 1/2 cup Parmesan and stir some more. Pour lemony spaghetti in a greased 1.5 quart casserole dish.  

Cover dish with foil and bake at 400 degrees for 30 minutes. Take dish out of the oven and remove foil. Sprinkle 1/2 cup Parmesan on top. Drizzle juice from 1/2 lemon over the top of the pasta. Sprinkle pepper and salt on top. Place dish back into the oven for 7 or 8 minutes, just until cheese is melted and noodles have begun to turn golden in a few places. Serve immediately.

Zesty Italian Pasta Salad

This is a favorite at our house in the summer.  It is light, full of flavor, easy & yummy!  Plus it is crisp & cold.  You can really put any vegetable into this salad.  Which is great.  You can make it with what you have on hand if ya don't feel like going to the story for certain items. Adding chicken into the salad is also another yummy ingredient.

Zesty Italian Pasta Salad

1 (16 oz.) package spaghetti noodles

1 cup cucumber ~ chopped

1 cup olives ~ chopped

1 cup carrots ~ chopped

1 cup cauliflower ~ chopped

1 cup  celery ~  chopped

1/2 a 16 oz Zesty Italian Dressing

1/2 cup fresh grated Parmesan

Cook spaghetti according to package directions.  While noodles are cooking, chop all vegetables into bite size pieces.  Drain noodles & rinse with cool water.   Alternating ingredients, {Vegetables, noddles, vegetables, noodles, etc} add them into large serving bowl.  Add in Italian dressing & toss.  Make sure all vegetables have not "sunk" to bottom of bowl. Top with Parmesan cheese & refrigerate before serving.

Cajun Chicken Pasta

I got this recipe from a friend & it one a favorite here at our house.  Since one of my kids doesn't like a lot of spice, I can make it as spicy or as little spicy as we want it to be.  The flavors are divine, Plus the colors in the dish are just beautiful.  It is one dish that makes a lot, so have fun & invite someone over.  This also goes great with rolls & a tossed salad.

I do have to apologize about the picture.  I made this for dinner the other night & then had to run off to an LDS Relief Society Meeting, when I got home I realized I still needed to eat & hadn't taken a picture yet.  So it doesn't really show the amazing colors & all. Please forgive me.  

Cajun Chicken Pasta

4 boneless skinless chicken breasts ~ cut into think strips or bite sized pieces

4 tsp. Cajun Season 

(I use a little Creole Seasoning instead)

4 tbsp. butter or margarine

1 large red pepper ~ thinly sliced

1 large green pepper ~ thinly sliced

1 large yellow or orange pepper ~ thinly sliced

1 cup of mushrooms

(You can either do canned sliced ones, or buy fresh & slice them yourself)

1-2 packages linguine noodles ~ cooked & drained

grated fresh Parmesan cheese

1 bunch of green onions ~ thinly sliced

2 cups heavy whipping cream

1/2 tsp. dried basil 

1/2 tsp. lemon pepper seasoning

1/2 tsp. salt

1/4 tsp. garlic powder

1/2 tsp. pepper

In a large skillet, over medium heat, saute' chicken in butter, Cajun/Creole Seasoning until almost tender.  Add in all vegetables and cook.  Stire for 2-3 minutes.  Reduce heat a little, and add in cream.  Heat through.  Add over pasta and toss.  Let sit over a low eat till heated through.  Sprinkle top with Parmesan cheese.