Fettucini Alfredo

I got this recipe from my friend Rebecca who lived by me in Logan. It is one of the best Alfredo recipes I have ever had!
3 Tbs. butter
3 Tbs. flour
1 c. heavy whipping cream
1 c. milk
3/4 c. fresh parmesan cheese
1/2 c mozzarella cheese l/2 tsp. garlic salt or 1 clove garlic, minced and 1/4 tsp. salt or to taste.
Pepper

Melt butter and add flour to make a paste. Gradually stir in milk and cream. Stir in garlic salt, and salt and pepper to taste. Stir constantly until thickened. Remove from heat and stir in cheeses. Return to heat until melted and smooth.

Chicken Broccoli Supreme

1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
3 cups cooked chicken breasts – Break up in small pieces
3 cups Grated Cheddar Cheese divided
2 tubes Ritz Crackers
1 stick melted butter
1 tablespoon poppy seeds

SAUCE:
1/3 C. Butter melted
1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
1/3 C. Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups of the above Cheddar Cheese

Directions:
In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.

Bake uncover at 350 for about 30 minutes or until hot and bubbly.

Sloppy Joes

1 lb hamburger
1/4 C. chili sauce
1/2 C. brown sugar
1/3 C. minced onions
1/2 C. Ketchup
2 Tbsp mustard
1 can chicken gumbo soup

Brown hamburger with onions, add remaining ingredients, simmer for 15-20 min.

Chicken Pot Pie Soup

2 cups cooked chicken (love to use rotisserie chicken)
small onion, chopped
1 cup carrots, chopped
2 cups potatoes, cubed
1 cup green peas, frozen or fresh
1 cup corn, frozen or canned
6 Tbs. butter
1 cup flour
2 Tbs. chicken bouillon granules
2 cups chicken broth
4 cups milk
1/2 tsp. pepper
1/4 tsp. garlic salt
puff pastry dough or pie crust dough

Put potatoes in a pot with 1 cup of chicken broth and enough water to cover them. At the same time, put your carrots in a pot with enough water to cover them. Cover and cook both veggies until fork tender, about 15-20 minutes. (I added my fresh corn and peas to the carrots with thee were almost done.)
Meanwhile, saute onions in a few teaspoons of oil until soft and translucent, about 5-8 minutes. In a large pot, melt butter over medium-low heat. Add in bouillon, pepper, garlic salt, broth and flour. Stir until smooth. Gradually add milk. Cook and stir over medium heat until it boils, simmer for a minute, stirring constantly. Add chicken and then each vegetable one at a time and stir carefully between each addition.
*Roll out pastry dough about 1/4 inch thick and cut into 3x3 inch square. Bake in 375 degree oven for 7-10 minutes, until puffy and slightly browned on top. Serve on top of soup. We like the pie crust of chicken pot pie so instead of the puff pastry, I cut a pie crust into pieces and baked it and serve it with soup.

Green Chili Chicken and Rice Soup

This soup was done in about 20 minutes and was really tasty!

2 Tbs. Extra Virgin Olive Oil
1 onion, chopped
4 cloves garlic, minced
10 c. chicken broth
2 10 oz. cans Rotel tomatoes with Green Chili's (or a couple cans diced tomatoes and one can mild green chili's)
2 1/2 cups cooked rice
1/4 c. fresh lime juice
1 1/2 tsp. ground cumin
2 cups chicken cooked and shredded
pinch of Kosher salt, fresh cracked pepper, and Lawry's garlic salt with parsley to taste
1 bunch fresh chopped cilantro
Diced avocados, drizzled with lime juice
shredded cheese
tortilla chips

Place oil in a large stockpot/dutch oven over medium heat. Saute onion for 5 minutes then add garlic; cook 1 minute. Stir in broth, tomatoes, chicken breast, rice, lime juice, and seasonings. Cook 5 minutes; taste and season according to your liking. Right before serving add chopped cilantro.
Serve soup with avocado, cheese, and chips if desired. 10-12 servings

(I like to buy the rotisserie chicken's at Sam's Club for 4.99, shred and freeze it in a couple bags. It works out perfectly for recipes like this!!)

Black Bean and Avacado Salsa Wraps

Avocado salsa:
2 avocados, pitted and diced
1 1/2 to 2 c. roma tomatoes, diced
4 green onions, chopped
2 tbs. lime juice
2 tbs. fresh cilantro, chopped
1/4 tsp. salt
Combine all ingredients in a medium bowl and set aside.

Black Bean filling:
1 tbs. olive oil
1/2 c. chopped onion
1 tsp. minced garlic
1/4 tsp. ground cumin
1 16 oz can black beans, rinsed and drained
1/4 tsp. salt

1 cup chopped lettuce
shredded cheese
tortillas or pitas

Heat oil in skillet over medium high heat. Add onion, cook until clear. Stir in garlic and cumin, then add beans and salt. Heat thoroughly. Heat tortilla and place a couple tablespoons of the black bean filling in the middle topped with avocado salsa, cheese, and lettuce. Serves 3-4 people.

Chicken Breast Gourmet

I found this recipe on Get Off Your Butt and Bake and it was really good!

6 medium boneless, skinless Chicken Breasts
1 tsp. salt
1 cube butter or marg.
*I use half marg. half butter, so it doesn't burn
1 (4 oz.) can mushrooms, drained (opt)
3 Tbsp. seasoned flour
1 1/2 Tbsp. fresh squeezed lemon juice
1/2 C. flour
Pepper
1/2 onion, chopped (opt)
1 chicken bouillon cube
1 Cup water
1/2 pt. cream (1 cup)

DIRECTIONS:
Flour chicken; Melt butter in skillet over medium heat. Add floured chicken, and fry slowly, until golden brown on both sides. Remove & arrange chicken to 9x13 " glass pan & season with more Salt & pepper. Brown onions and mushrooms in remaining juices in skillet; stir in seasoned flour. Add bouillon cube, and 1 cup hot water; add lemon juice and finally the cream very slowly.
Let sauce simmer until thickened. Pour sauce over chicken. Cover with tin foil. Bake at 300 degrees for 2 hours. Enjoy! (This is also great the next day warmed up and served over fettuccine noodles)

Guiltless Alfredo Sauce

Fast, Easy, and a little lighter than most recipes!

2 c. low fat milk (not skim)
1/3 c. (3 oz.) 1/3 less fat cream cheese
2 T. flour
1 tsp. salt
1 T. butter
3 garlic cloves
1 C. grated Parmesan cheese

Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside. In a sauce pan, melt butter and saute' garlic for 30 seconds and add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it comes to a simmer and continue stirring until it thickens like regular Alfredo sauce. Add parmesan cheese stir and cover immediately for 10 minutes. I got this recipe from Our Best Bites and she suggests using this over pasta, dip for bread sticks, sauce for pizza, mixed with pesto for a creamy pesto sauce, or marinara for a creamy marinara sauce.

Hamburger Rice Skillet Meal

This is a super easy dinner to do when you're in a hurry!

1 lb. hamburger
1 onion, diced
1 clove garlic, minced

Brown hamburger in large skillet with onions, garlic and your favorite seasonings (I used season salt, a tiny bit of garlic powder since there's garlic in it, and pepper). Meanwhile in a bowl combine the following:

1 1/2 C. instant rice
1/4 C. soy sauce
1 can cream of mushroom
1 can cream of chicken
1 1/2 C. water

Add to the hamburger mixture and mix well. If you don't have an oven-safe skillet then transfer this mixture to a 9 x 13. If your skillet is oven-safe then pop it in the oven at 350 for 50 minutes. When it's done just give it a stir and serve!

*This isn't the prettiest dish in the world but it tastes great and it's super easy to make and my kids loved it!

Beef Stroganoff

1 lb. boneless beef sirloin steak
8 oz. sour cream
2 Tb. flour
1/2 c. water
2 tsp. instant beef bouillon granules
1/4 tsp. pepper
2 Tb. butter
1 1/2 c. fresh mushrooms
1/2 c. chopped onion
1 clove garlic, minced

Hot cooked Noodles

Trim fat from meat. Partially frozen beef slices better, slice across the grain into bite size strips. In a small mixing bowl stir together sour cream and flour. Stir in water bouillon granules and pepper. Set aside. In a large skillet cook mushrooms and onions until softened in 1 Tbs. butter. Remove from skillet and cook meat in remaining butter until done. Drain fat. Return veggies to skillet. Stir in flour mixture into skillet. Cook and stir until thickened and bubbly. Serve over noodles. Makes 4 servings.

Ham and Cheese Penne

3 c. penne pasta

3 T. butter

3 T. flour

1 c. milk

1/2 t. paprika

1/2 t. salt
1/4 t. ground black pepper
1 c. heavy cream
1 pound cooked ham, cubed
2 c. mozzarella cheese, grated
1/2 c. Parmesan cheese, grated
1/2 c. garlic bread crumbs (optional)

Cook penne according to package directions. Melt butter. Stir flour into butter while cooking until a smooth paste forms. Slowly stir in milk. cook and stir over medium heat until thickened and bubbly. Add paprika, salt, pepper, and cream, and continue cooking and stirring until thickened. Stir in ham, mozzarella cheese, and penne. Turn into greased baking dish. Sprinkle with Parmesan cheese and bread crumbs (if using). Broil for 5 minutes or until bread crumbs start to turn golden brown.

*I did not use the bread crumbs and I baked mine at 350 just until the cheeses were all melted. My boys loved it... and they are extremely hard to please!

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potates

This recipe was very yummy! It had very good flavor!

6 pork chops, 1/2 inch thick

2 packet dry Ranch Dressing Seasoning

2 10 oz can Cream of Chicken Soup

4 lbs peeled, cubed potatoes

5 Tablespoons real butter

1 Cup fresh grated Parmesan cheese

6 cloves roasted garlic (click for directions how to roast garlic)

1- 1 1/2 Cups warm skim milk (any milk will do, I just happened to use skim)

1 Tablespoon salt, or to taste

1 teaspoon fresh cracked black pepper, or to taste.

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consitency.

Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Enjoy!

This recipe and picture courtesy of Picky Palate

Philly Steak Wraps

1 tbs. beef bouillon granules
1/2 c. water
3 garlic cloves, pressed
1/8 tsp black ground pepper
1 1 lb. boneless beef top sirloin, cut into small strips
1 small green bell pepper, cut into strips
1 small onion, cut into slices
vegetable oil
2 cups. shredded mozzarella cheese
4 flour tortillas

Combine bouillon granules, water, garlic, and black pepper in a resealable plastic bag, and add steak. Marinate in refrigerator 1-3 hours. In a skillet with small amount of oil saute' vegetables 5-7 minutes or until crisp-tender. Remove veggies and cook steak for 2-3 minutes or until steak is medium rare. Place both veggies and steak in a covered bowl to keep warm. For each wrap sprinkle 1/2 c. cheese over tortilla and place a forth of the steak and veggies in the center. Roll up lightly. Repeat with remaining tortillas. Heat pan over medium-high until hot. Place wraps seam side down, in pan. Spray or brush veg oil or butter lightly. Cook 2-3 minutes on each side or until golden brown. Remove wraps to cutting board and cut each wrap diagonally in half. Serve immediately. 4 Servings
Picture courtesy of Pampered Chef

Easy Crusted Pork Tenderloin

This was very flavorful and moist, not to mention easy!!

2 lb. Pork Tenderloin
2 cups italian bread crumbs
1/2 c. olive oil
1/4 c. parmesan cheese
2 cloves garlic, minced
seasonings

In a bowl mix together bread crumbs, parmesan cheese, olive oil and garlic. In a oven safe pan place your tenderloin and season with desired seasonings. I used a little garlic salt, onion powder, paprika, and fresh cracked pepper. Put the crumb mixture over the top of the meat and pat it until it covers then entire tenderloin. Bake @ 425 degrees for 35 minutes or until it reaches 160-165 degrees on a meat thermometer depending on how done you like your meat. Take it out of the oven and let it rest 5-10 minutes and ENJOY!

I used half this recipe and it was perfect for my family.

Tomato and Cheese Baked Chicken

4 chicken breasts
1/2 c. oil-packed sun-dried tomatoes, drained, patted dry
1 container (6.5 oz) garlic-herb spreadable cream cheese
2 T. sliced green onion
1 T. parmesan cheese

Season chicken breasts with salt & pepper (or whatever your favorite seasonings are), place in 9 x 13 pan (coated with cooking spray or lined with tin foil). In a small bowl combine cheese, tomatoes, onion and parmesan cheese. Spread mixture evenly over chicken breasts.

Bake chicken at 375 degrees for 35- 45 minutes or until juices of chicken run clear.

I found the cream cheese at Wal-Mart but it was called Parmesan, Garlic & Herb Cream Cheese Cracker Spread. It worked just fine even though it was called a cracker spread. This was really tasty and I'll definitely be making it again.

Chicken Tortellini Spinach Casserole

5 c. cubed chicken breasts
1 package frozen cheese tortellini
1 pound sliced fresh mushrooms
1 t. garlic powder
1/4 t. onion powder
pepper to taste
1/2 c. butter, divided
1 can evaporated milk or 1 c. regular milk
1 block mozzarella cheese, grated
1 package frozen chopped spinach, thawed and squeezed dry.

Cook tortellini according to package directions. Meanwhile, in a large skillet, cook chicken in seasonings in 1/4 c. butter until almost done, then add mushrooms, cook until chicken is done and mushrooms are tender. Remove from heat and keep warm.

In the same skillet, add milk and remaining butter. Bring to a gentle boil; stir in most of mozzarella, cook and stir until cheese is melted and smooth. Drain tortellini. Add chicken mixture, tortellini, and spinach to cheese mixture. Stir until all combined. Transfer to a grease 9 x 13 baking dish; sprinkle with remaining mozzarella. Cover and bake at 350 degrees for 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

Corn Tortilla Chicken Lasagna

18 corn tortillas
3 cups cubed cooked chicken breast
1 can kidney beans or black beans, rinsed and drains
1 jar of salsa
1 1/2 c. sour cream
1 green pepper, chopped (optional)
1 can sliced olives, drained
3 cups shredded Fiesta Blend cheese


In a greased 9 x 13 baking dish, arrange six tortillas. Top them with 1 c. chicken, 2/3 c. of beans, 1 c. salsa, 1/2 c. sour cream, 1/2 green pepper, about 1/3 c. olives, 1/2 c. cheese, repeat layers twice.

Cover and bake at 350 degrees for 25 minutes. Uncover and bake 10-15 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.

This recipe is really simple. I used an 8 x 8 and just guessed on amounts and it still turned out great!

White Chili

4 cans Navy Beans
6 C. Water
6 cubes Chicken Bouillon
1 Lg. Onion, chopped
2 T. Butter
2 Cloves Garlic, minced
2 cans Chopped Green Chilies
1/2 tsp. Chili Powder
1 1/2 tsp. Oregano
2 tsp. Cumin
4 C. chopped cooked Chicken
3 C. grated Pepper Jack Cheese (you can use 1/2 monterey jack if you don't want it to be as hot)

Cook onion and garlic in butter until onion is clear. In a pot mix all ingredients except cheese. Simmer for 1 hour. Add the cheese and stir until melted.

Catalina Chicken

This is a very very simple recipe! Place enough chicken breasts in a crockpot to feed your family, cover with catalina dressing and cook 4-5 hours. The chicken has good flavor and is very moist!

Breaded Parmesan Ranch Chicken

I just made this for dinner. It was really simple, but very moist and flavorful...

3/4 C. Italian bread crumbs
1/4 C. grated parmesan cheese
1 envelope ranch salad dressing mix
8 boneless skinless chicken breast halves
1/2 C. butter or margarine, melted

In a shallow bowl, combine the bread crumbs, parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in bread crumbs to coat. Place in a greased 9 x 13 baking pan. Bake, uncovered, at 350 degrees for 45 minutes or until chicken juices run clear.

I actually left mine in for a little longer than 45 minutes and it was perfect!