Chicken Noodle Casserole

Ingredients:

2 C Egg noodles, uncooked

2 C Cubed Chicken, cooked

16 oz Frozen Mixed vegetables (peas, carrots, green beans, corn)

1 C Milk

1 10 oz Can Cream of Chicken soup

1 10 oz Can Cream of Mushroom soup

3/4 t Salt 

1/2 t Black pepper

2 1/2 T Dried minced onion (or 1/2 C Chopped fresh onion)

2 T Butter, melted

1/2 t Italian seasoning

Directions:

Preheat oven to 350 degrees. Grease an 8x8-inch casserole dish. 

Cook egg noodles according to package directions. 

In a large bowl, thoroughly combine all other ingredients. 

When noodles are done and drained, fold into chicken mixture. 

Scoop mixture into casserole dish and bake, covered, for 30 minutes. 

Remove cover and bake an additional 10-15 minutes or until heated through. 

* Adapted from http://www.thetaylor-house.com/chicken-noodle-casserole-perfect-comfort-food/

Goat Cheese, Beef, and Basil Lasagna Rolls

Ingredients:

2 T Olive oil

1 Medium yellow onion, chopped

1 C Mushrooms, chopped

3 Cloves garlic, minced

1/4 t Crushed red pepper

1 t Salt

1/2 t Pepper

15 oz Can diced tomatoes, undrained

15 oz Can tomato sauce

3/4 lb Dried lasagna noodles

1 lb Ground beef

1/2 lb Ricotta cheese

4 oz Goat cheese

1 C Parmesan cheese, grated

1 Egg, lightly beaten

1/3 C Fresh basil, chopped

1 C Mozzarella cheese, shredded

Directions:

In a medium saucepan, cook onions, mushrooms, garlic, salt, pepper, and crushed red pepper in 1 T of the Olive oil. 

Once onions are tender and translucent, add tomatoes. Bring to a boil then simmer, uncovered, for at least 20 minutes. 

Cook lasagna noodles as directed on package. Arrange in a single layer on a baking sheet. 

Preheat oven to 400 degrees. 

In a skillet, brown ground beef in remaining 1 T of Olive oil. Season with salt and pepper to taste. 

Transfer to a large bowl and let cool slightly. Add the ricotta, goat cheese, 1/2 C of the Parmesan, egg, basil, and 1/3 C of the sauce.

Ladle 1 1/2 cups of the sauce into the bottom of a 9-by-13-inch baking dish. Lay a noodle on a work surface. Put 1/3 cup of the meat mixture on one end and roll up the noodle. Place the roll, seam side down, in the dish. Repeat with the remaining noodles and meat mixture. Cover the roll-ups with the remaining tomato sauce. Sprinkle with the mozzarella and the remaining 1/2 cup Parmigiano-Reggiano.

Bake until the sauce is bubbling and the cheese is melted, about 20 minutes. Serve immediately.

Serves 6.

 

* Adapted from http://www.williams-sonoma.com/recipe/beef-basil-and-goat-cheese-lasagna-roll-ups.html

Shrimp Saganaki Linguine

Ingredients:

8 oz Linguine

1 T Olive oil

2 Medium onions, diced

3 Cloves garlic, minced

Crushed red pepper flakes, to taste

1/4 C White cooking wine (or chicken broth)

28 oz Can Diced tomatoes (undrained)

1 t Oregano

1 lb Cooked shrimp

1/2 C Feta, crumbled (or goat cheese)

1 t Dill (or 1 T fresh Dill, chopped)

1/4 C Parsley, chopped 

Salt and pepper to taste

Directions:

Pour Olive into into a large frying pan (Saganaki). Cook onions on medium heat in oil until tender. Add garlic and red pepper. Cook until fragrant. Add white wine and simmer for several minutes. 

Cook pasta as directed on package. 

Add the tomatoes and oregano and simmer until the sauce thickens. 

Mix in the feta, dill, and parsley. Add shrimp. Cook just until shrimp is heated through. 

Serve over linguine. 

* Adapted from http://www.closetcooking.com/2013/10/shrimp-linguine-in-tomato-and-feta-sauce.html

Easy Peanut Thai

Ingredients:

1 lb Chicken breasts, cut into small strips

2 T Soy sauce

1 t Cornstarch

1/2 C Peanut butter

2 Garlic cloves, minced

1 Onion, sliced in half rings

2 C Chicken broth

1 T Vegetable oil

1 t Fresh ginger root, minced

8 oz Linguine noodles (or rice noodles)

2-3 C Veggies (like bell peppers, carrots, sugar-snap peas, summer squash, etc.), cut into strips

1/3 C Peanuts

Directions:

Mix chicken broth, soy sauce, and cornstarch in medium bowl. Blend in peanut butter and set aside. 

Begin cooking linguine according to package directions. 

In a large skillet heat oil and stir-fry chicken with garlic and ginger. 

Add onion and other vegetables. 

Add sauce mixture and cook on medium-high heat until mixture begins to thicken. 

Stir in 1/4 C peanuts. 

Serve over linguine noodles. Chop remaining peanuts to use for garnish. 

Or serve over rice noodles for a more authentic dish!

* Adapted from http://strawberry-chic.blogspot.com/2011/06/easy-peanut-thai.html

Shrimp Scampi Pasta

Ingredients:

Vegetable Oil

Kosher salt

1 1/2 Pounds Angel Hair pasta

6 T (3/4 stick) Unsalted butter

5 T Olive oil

3 T Minced garlic (9 cloves)

2 Pounds Large shrimp, peeled and deveined

1/2 t Ground black pepper

3/4 C Chopped fresh parsley

Grated zest of 1 lemon

1/2 C Freshly squeezed lemon juice (4 lemons)

1/2 Lemon, thinly sliced in half-rounds

1/4 t Crushed red pepper flakes

 

Directions:

 

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package.

Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium heat. Add the garlic. Saute for 1 minute. Add the shrimp, 1 tablespoon of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

 

*Adapted from http://ourrecipeclub.blogspot.com/2008/04/linguine-with-shrimp-scampi.html

Roasted Red Pepper and Goat Cheese Linguini Alfredo

Ingredients:

2 Whole Red bell peppers
1 Medium onion
1 t Garlic powder
1 C Almond milk
6 oz Goat cheese
1/2 cup artichoke hearts (optional)
1 lb. Linguine, cooked to al dente
1/2 t Herbes de Provence
salt & pepper, to taste

Directions:

Preheat oven to 450 degrees. Place red peppers and onion on baking sheet and bake 20-30 minutes until peppers are charred. Remove from oven and cover with foil 10 minutes.

In the mean time, combine almond milk, goat cheese, garlic powder, Herbes de Provence, and salt and pepper in a pan. Stir to melt goat cheese into sauce and keep warm over low heat.

Uncover peppers, peel off skin and remove stem and seeds. Chop into large pieces and place into sauce along with onions.

Pour sauce into blender and puree. Place back into hot pan and toss with cooked pasta (and optional artichoke hearts). Taste and adjust seasonings. Top with parmesan cheese, pepper, salt and parsley, if desired.

* Adapted from http://www.laurenslatest.com/roasted-red-pepper-goat-cheese-alfredo/

Creamy Beef and Mushroom Pasta

Ingredients:

1 lb Pasta, cooked
1/4 C Butter, divided
2 Large cloves garlic, minced
16 oz Fresh mushrooms, sliced
1 lb Ground beef
1/2 C Onion, chopped
1 T All-purpose flour
1 C Milk
1/4 C Sour cream
1/4 t Salt
Freshly ground black pepper, to taste

Directions:

In a large saute pan, heat 2 T of the butter over medium-high heat. Add the beef and onion. When the beef is nearly cooked add the garlic and mushrooms and cook until the mushrooms are fragrant and soft. Transfer to a large bowl and set aside.

In the same saute pan over medium-high heat, heat the remaining 2 T butter and the flour, whisking constantly to combine and avoid burning for about 45 seconds to 1 minute. Continuing to stir constantly, gradually add the milk until the mixture is smooth. Add the sour cream, salt, and pepper, and stir until well combined. Add the meat mixture to the sauce, and cook for about 2 minutes more.

Remove the pan from heat. Add the pasta to the sauce and toss to coat the noodles.

* Adapted from http://dairyfreecooking.about.com/od/pastarecipes/r/Vegan-Creamy-Mushroom-Pasta.htm

Easy Tuna Noodle Casserole

Ingredients:

1 (10.75 ounce) Can Condensed Cream of Mushroom Soup
1/2 C Milk (or milk alternative)
1 C Frozen peas
2 (6 ounce) Cans Tuna, drained and flaked
2 C Hot cooked medium egg noodles
2 T Dry bread crumbs (or 4 T Corn Flake crumbs)
1 T Butter or margarine, melted

Directions:
  
Mix soup, milk, peas, tuna and noodles in 1 1/2-quart casserole. Bake at 400 degrees for 20 minutes or until hot. Stir. 

Mix bread crumbs with butter and sprinkle on top. Bake 5 minutes.

 

* Adapted from http://allrecipes.com/recipe/campbells-kitchen-tuna-noodle-casserole/

Chicken Sausage and Peppers Risotto

Ingredients:

3 Chicken breasts (about 5 oz each), uncooked
1 t Salt
1 t Black pepper
1 T Olive oil
1 Pound smoked sausage, sliced
1 Onion, chopped
1 T Paprika
1 T Cumin
1 T Herbes De Provence
1 Bay Leaf
1 t Parsley
4 C Chicken broth, or as needed
1 T Olive oil
1 Large Red bell pepper, chopped
1 Poblano pepper, chopped
12 oz Orzo pasta, uncooked

Directions:

Season chicken with salt and black pepper. Heat 1 tablespoon of olive oil on medium-high heat in a saucepan. Cook chicken until browned, remove from pan, and chop into bite-size pieces.

Cook and stir sausage and onion in the same saucepan until the onion is just starting to become translucent, about 3 minutes. 

Stir in paprika, cumin, herbes de Provence, bay leaf, and parsley; cook spices in oil until fragrant, about 3 minutes. Return browned chicken to the skillet, and pour in chicken stock. 

Heat to a boil; reduce heat to low, and simmer, covered, for 30 minutes.

Remove all chicken pieces and sausage using a slotted spoon. Remove and discard bay leaf. Pour broth into different bowl and set aside.

Heat 1 more tablespoons of olive oil on medium heat in saucepan. Add red and green peppers and orzo; stir to coat with hot oil. Stir in 1-1/2 cups of hot broth, 1/2 cup at a time. Cook for 5 minutes, or until most of broth is absorbed. 

Continue to slowly add remaining broth and stir until almost absorbed, about 15 minutes, or until tender but still slightly firm in the center of a pasta. Remove from heat. Add chicken and sausage, stir and cover. Let sit for 5 minutes, or until pasta soaks up remaining broth. You can pour in extra broth at serving time if mixture is a little dry.

*Adapted from http://www.allrecipes.com/recipe/risotto-with-chicken-sausage-and-peppers

Goat Cheese and Spinach Pasta

Ingredients:

2 T Extra Virgin Olive Oil
2 Garlic Cloves, minced
3 C Fresh Spinach
1 C Fresh cherry or grape tomatoes, diced
1/2 C Greek Sour Cream
1/4 C Goat Cheese
2 T Pine nuts
8 Oz Pasta, uncooked (your choice)
Salt and pepper
Parmesan-Romano-Asiago Cheese blend (optional)

Instructions:

Boil Pasta, reserve hot pasta water.

Heat olive oil in a skillet. Add garlic, spinach, tomatoes, and 3/4 C of pasta water.

Add sour cream and stir. Add goat cheese and pine nuts.

Once everything is nicely melted and combined, mix in the pasta.

Add salt and pepper to taste. If desired, sprinkle with cheese mixture.
 
* Adapted from http://amygonecountry.blogspot.com/2012/10/tuesday-night-gourmet-goat.html

Classic Baked Macaroni and Cheese

Ingredients:

1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups cheddar cheese , shredded good quality
1/2 cup breadcrumbs, buttered

Directions:

Preheat oven to 400°F.

Cook and drain macaroni according to package directions; set aside.

In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce.

Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs. Bake 20 minutes until the top is golden brown.

* From http://www.food.com/recipe/fannie-farmers-classic-baked-macaroni-and-cheese-135350

Roasted Vegetable Lasagna

Ingredients:

1 Pound eggplant, sliced into 1/4inch rounds

1/2 Pound medium fresh mushrooms, cut into 1/4 inch slices

3 Small zucchini, cut lengthwise into1/4-inch slices

2 Sweet red pepper, cut lengthwise into 6 pieces each

3 Tablespoons olive oil

1 Clove garlic, minced

1 Teaspoon salt

1/2 Teaspoon pepper

1 (15 ounce) Container reduced-fat ricotta cheese

1/4 Cup grated Parmesan cheese

1/4 Cup egg substitute

1 (26 ounce) Jar spaghetti sauce (meat optional)

12 No-boil lasagna noodles

2 Cups shredded part-skim mozzarella cheese

3 Tablespoons minced fresh basil

Directions:

Coat two 15-in. x 10-in. x1-in. baking pans with nonstick cooking spray. Place eggplant and mushrooms on a prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. Bake, uncovered, at 400 degrees F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned.

In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese.Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce.

Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.

* Adapted from http://allrecipes.com/Recipe/Roasted-Vegetable-Lasagna/Detail.aspx?src=etaf