Taco Stuffed Shells

Photo Courtesy of:   www.pearls-handcuffs-happyhour.blogspot.com

1 lb. ground beef /turkey

1 pkg. taco seasoning

8 oz pkg. cream cheese (I used about 8 oz of chive/onion I had on-hand)

16 large pasta shells

2 cups taco sauce

2 cups Mexican/Taco Cheese

1/2 cup Doritos (I just eye-balled this amount)

3 green onions, chopped

1 cup sour cream (or more to taste)

Brown meat, drain.  Add taco seasoning and cook to package directions.  Add Cream Cheese, cover and let simmer until cream cheese melts.  Allow mixture to cool.

Meanwhile - prepare shells as directed on package.

Pour 1 cup of Taco Sauce on the bottom of a 9x13 pan.  Using a 1/4 cup measuring cup - spoon meat mixture into shells and place in pan.

Cover with remaining Taco Sauce and bake (covered)@ 350 for 30 minutes.  After 30 minutes - uncover - add cheeses, onions and crushed Doritos and bake for an additional 15 minutes.

Serve with Sour Cream.



Spaghetti Stuffed Garlic Bread

Photo Courtesty of: www.rhodes.com

Ingredients

1 Loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed to room temperature
6 ounces spaghetti, cooked
1 cup thick spaghetti sauce
8 ounces mozzarella cheese, cut into 1/2-inch cubes
1 egg white, beaten
Parmesan cheese
parsley flakes

Instructions

Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes.

Cook spaghetti according to package instructions. Drain and let cool slightly. Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down center of dough. Top with sauce and cheese cubes. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling.

Photo Courtesty of: www.rhodes.com
Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.

 
Photo Courtesy of: www.rhodes.com

Lift braid with both hands and place on a large, sprayed baking sheet. Brush with egg white and sprinkle with Parmesan cheese and parsley. Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.

Originated from: http://www.rhodes.com/

Crockpot Rigatoni Bake

1½ pounds lean ground beef (browned & drained well)
4 cups of beef broth (not bullion)
(1) 15 ounce can of tomato sauce
(1) 12 ounce can of tomato paste
1/2 small onion - chopped
1 teaspoon dry oregano
2 teaspoons dry basil
½ teaspoon fennel seed (don't leave out)
2 teaspoons salt
1 tablespoons sugar (don't leave out)
½ teaspoon black pepper
small pinch of red chili flakes (optional)
¾ pound of rigatoni noodles
½ pound of mushrooms (thick sliced)
2 to 3 cups shredded cheese (Colby Jack, Mozzarella...etc)
1 cup of ricotta cheese


Brown the ground beef and onion - drain it very well. In a large crock pot: Mix the beef broth, tomato sauce, tomato paste, onion and spices. Use a whisk to mix the sauce together well, then stir in the meat and mushrooms. Cook on high for 4 hours.


After 4 hours, Stir in the DRY unboiled rigatoni, make sure you push them under the sauce (add a little extra hot water if necessary). Add the ricotta to the crock pot by spooning tablespoons of it in random spots and gently push down on the ricotta to submerge it as well (don't stir).


Continue to cook on low for 30 more minutes. Sprinkle the surface with shredded Colby jack cheese and put the lid back on for about 5 minutes or until cheese is nicely melted. Serve.

Originated from: http://www.coleensrecipes.blogspot.com/

Crockpot Cheesey Chicken Spaghetti

16 oz dry spaghetti, cooked
2 lbs - Chicken Breasts
1 lb (16 oz) Velveeta Cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel
1/2 cup water
1 small onion, diced
salt and pepper, to taste

Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and pour over Chicken Breasts. Cook on low for 3 -4 hours.  Shred Chicken - stir and cook for an additional 1 hour.  Stir in cooked spaghetti and serve.

Adapted from: http://www.ginnyrecipes.blogspot.com/

Cheesy Italian Meatballs & Marinara Sauce

A crockpot meal - even better that you can double it and make the rest later.


2 tablespoons olive oil
2 onions, chopped fine
2/3 cup tomato paste (equivalent to one 6 oz can.)
8 cloves minced garlic
1 tablespoon dried oregano
1/2 teaspoon red pepper flakes
Salt
1/2 cup red wine (I used Cabernet Sauvignon)
2 (28-ounce) cans crushed tomatoes
1 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 pound Italian sausage, casings removed
2 large eggs
1 1/4 pounds 85 percent lean ground beef
3 tablespoons heavy cream
2 tablespoons finely chopped fresh basil
minced fresh Italian parsley for garnish


Heat oil in Dutch oven over medium-high heat until shimmering. Add onions, tomato paste, 6 garlic cloves, oregano, pepper flakes, and 1/4 teaspoon salt and cook until golden, about 8 minutes.

Transfer half of onion mixture to large bowl; set aside. Add wine to pot with remaining onion mixture and cook until slightly thickened, about 2 minutes. Stir in tomatoes, then transfer to slow cooker.

Add 1/2 cup Parmesan, mozzarella, sausage, eggs, 3/4 teaspoon salt, and remaining garlic to bowl with reserved onion mixture. Mash with potato masher until smooth. Add beef and cream to bowl and knead with hands until well combined. Form mixture into twelve 2-inch meatballs.

Microwave meatballs on large plate until fat renders and meatballs are firm, 4 to 7 minutes. Nestle meatballs in slow cooker, discarding rendered fat. Cover and cook on low until meatballs are tender and sauce is slightly thickened, 4 to 5 hours. Skim fat. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta and garnish with minced parsley if desired.

* To make ahead/freezer meal - Prepare the directions as noted above for sauce however allow the sauce cool and set aside. Prepare the directions as noted above for the meatballs however nestle meatballs in an oven- and freezer-proof baking dish discarding rendered fat; allow to cool. Alternately, you can cool the meatballs and place in a gallon sized freezer bag. Cover the meatballs with the cooled sauce (either in the baking dish or freezer bag). Cover/seal and freeze. When ready to prepare, defrost.

If making in the oven - Preheat oven to 350 degrees. Cover baking dish with foil and place baking dish on a baking sheet. Bake in preheated oven for 45 minutes to 1 hour. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta and garnish with minced parsley if desired.

If making in the slow cooker/crockpot - Place contents of freezer bag in a slowcooker/crockpot. Cover and cook on low until meatballs are tender and sauce is slightly thickened, 4 to 5 hours. Skim fat. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta and garnish with minced parsley if desired.


Originated from: Www.Joelens.blogspot.com

Blackened Chicken over Garlic Lime Pasta

8 oz spaghetti or linguini
3-4 boneless chicken breasts, pounded thin
1 tbsp blackening spice (homemade recipe below)
2 tbsp extra virgin olive oil
4-5 garlic cloves, minced
1 tbsp butter
1 tbsp flour
1/4 cup tequila
1 cup chicken broth or stock
1/4 cup lime juice
1 tbsp dried parsley

Blackening Spice Recipe:
2 tsp paprika
4 tsp dried leaf thyme
2 tsp onion powder
2 tsp garlic powder
1 tbsp sugar
2 tsp salt
2 tsp pepper
1 tsp cayenne
1 tsp oregano
3/4 tsp cumin
1/2 tsp nutmeg

Combine ingredients in small plastic storage container.  Shake well to combine.  Shake before each use.  

Directions:

Cook pasta according to package directions.

Coat chicken in blackening seasoning.  Heat 1 tbsp oil in a large skillet over medium high heat.

Add chicken and brown 4 minutes on each side.  Reduce heat and cook until chicken is no longer pink (mine took another 4-5 minutes).  Remove chicken to a plate and reserve.

Add remaining tbsp of olive oil and tbsp of butter to the pan.  Add garlic and sauté over medium heat 1-2 minutes.  Sprinkle flour and cook one more minute.  Deglaze pan with tequila, cook 1-2 minutes.  Add chicken broth and lime juice, bring to a boil.  Simmer 5 minutes or until thickened, add parsley.  Add drained pasta to the skillet and heat through.  Add chicken back to the skillet and heat through.  Add chicken back to the skillet and heat through.  Serve Immediately.

Originated from: http://peaceloveandfrenchfries.weebly.com

Grilled Chicken & Bacon Macaroni and Cheese

This was a great twist on traditional Macaroni and Cheese.  I included all of the original instructions, but to simplify my own recipe I cooked the chicken in the crockpot and then added to the dish.  Enjoy!

6  slices good-quality smoky bacon, such as apple-wood smoked bacon

Salt and pepper

1 pound whole wheat, short-cut pasta

2 pieces skinless chicken breasts, lightly pounded

EVOO – Extra Virgin Olive Oil, for drizzling

1/2 teaspoon sweet smoked paprika

4 tablespoons butter

1 large onion, quartered lengthwise and very thinly sliced

2 rounded tablespoons flour

1/2 cup cloudy apple cider or chicken stock

2 cups whole milk

2 tablespoons chopped fresh thyme

Freshly grated nutmeg, to taste

1 1/2 cups shredded Romano

1 cup Parmesan Cheese 

Preheat oven to 375 °F. Arrange the bacon on a slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.

Bring a pot of water to boil, salt it, add pasta and cook 1 minute less then instructions indicate, or until just shy of al dente. Drain and return to the pot.

While pasta is working, heat grill pan or cast-iron griddle over medium-high heat. Drizzle chicken with EVOO to coat lightly then season evenly with paprika, salt and pepper. Grill chicken for about 10 minutes, turning occasionally. Transfer to a cutting board and halve the pieces lengthwise, then thinly slice crosswise.

  While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden brown and very soft, 15 to 20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in cider (or stock), then add milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3 to 4 minutes. Add thyme and season with salt, pepper and nutmeg. Stir in the cheese until melted.

Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. 

Adapted from: Rachel Ray

Creamy Taco Mac

1¼ lbs. ground turkey
8 oz. dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
1 can - Rotel (omit if you'd like it less spicy)
1pkg - Taco Seasoning
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese (optional)


Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add the chopped onion to the skillet. Once the turkey is cooked through, drain if necessary, return to heat then mix in the garlic and cook until fragrant, about 30 seconds. Mix in the drained diced tomatoes and taco seasoning. Let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Remove from the heat and top with shredded cheddar cheese, if desired.

Originated from: http://www.daintychef-krissy.blogspot.com/

If you've made this into a freezer meal - I'd recommend adding a can of diced tomatoes or Rotel to it once it's thawed. The noodles absorb a lot of the liquid.

Pasta Milano

3 slices bacon, diced
2 chicken breasts, cut into bite sized pieces

4 cloves roasted garlic, mashed

1/2 cup sun-dried tomatoes, chopped
1 cup white mushrooms, sliced

1 cup chicken broth, divided

1 cup heavy cream (or half & half for a lower fat version)

salt and pepper to taste

8 ounces dry farfalle (bowtie) pasta
water for boiling pasta
1 cup shredded Parmesan cheese
2 tablespoons chopped fresh basil

In a large skillet over high heat, brown the diced bacon. Season the cut up chicken with salt and pepper. Add the chicken to the skillet and saute until lightly browned. Once the chicken is cooked, add the sliced mushrooms and saute until browned. Remove from pan and set aside.

Add the roasted garlic, sundried tomatoes and chicken broth to the hot skillet. Allow it come to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring.Take off heat and add the bacon, chicken and mushroom to the sauce and set aside.

Meanwhile, preheat your oven to 350 degrees and bring a large pot of lightly salted water to a boil. Add dry pasta and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl.

Pour the chicken and sauce over the hot pasta and toss. Place in a baking dish and top with shredded Parmesan cheese and bake in preheated oven for 5-7 minutes until cheese melts.

Garnish with fresh basil and serve hot.

* To make ahead/freezer meals - Prepare as directed, however cook pasta to barely al dente. There should be a bite to the pasta where it's not completely cooked. Place pasta, chicken and sauce in an ovenproof container and allow to cool. Cover and freezer. When ready to prepare, defrost and bake in preheated oven as directed above.

Originated from: http://www.joelens.blogspot.com/

Sun-Dried Tomato Pesto Pasta with Chicken

This recipe combines two of my favorite things: Sun-Dried tomatoes and Pesto. This recipe is adapted from Giada De Laurentiis

12 ounces farfalle pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan cheese
2 boneless skinless chicken breasts, cooked and sliced
8 oz. frozen spinach
1-2 roma tomatoes, seeded and diced
1/4 cup goat cheese, crumbled

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

Add the pasta to the pesto, grilled chicken, spinach and diced tomato. Toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper.  Serve with crumbled goat cheese on top.

Originated from: http://joelens.blogspot.com/

Bacon, Cheddar Pierogie Bake

This was a very good dish- I served it as our main course, but it's original intention was for it to be a side dish. Enjoy!

1 (16 oz) package frozen potato and onion pierogies
2 - 3 slices center-cut bacon, chopped
2 garlic cloves, minced
1/3 cup 1/3-less-fat cream cheese
1/2 cup chicken broth
1/2 cup shredded cheddar cheese
1/4 cup thin sliced green onions
1 small plum tomato, seeded, and diced
Pepper
Cooking spray

Directions:
Preheat the oven to 400.

Spray a baking dish with cooking spray. Arrange the frozen pierogies in the dish.

In a medium saucepan, cook the bacon until crisp. Remove the bacon from the pan. Add garlic to the drippings, cook for 30 seconds. Add the cream cheese, stirring until it melts. Add the broth, stir continuously until it's all incorporated.

Pour the sauce mixture over the pierogies. Top with the cheddar cheese.

Bake for 15 minutes. Remove from the oven, top with the tomatoes and bacon, and return it to the oven. Bake for 5 additional minutes. Remove from the oven sprinkle with green onions and black pepper. Serve hot.

Originated from: www.stephaniecooks.blogspot.com

Pesto Chicken Stuffed Shells

This is an easy recipe to double and freeze half.


12-16 jumbo pasta shells
water for boiling pasta
6 oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
1 cup shredded mozzarella cheese
5 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
3 tablespoons melted butter
Prepared Alfredo Sauce
salt and pepper to taste

Topping:
4 tablespoons melted butter
1/2 cup Panko breadcumbs
1/2 cup Parmesan Cheese


In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish.  Sprinkle the remaining 1/4 cup of cheese over filled shells.

Prepare topping : melt butter and add Parmesan and Panko, stir to produce a crumbly topping and top on the shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

Serve with prepared Alfredo sauce.

Adapted from: http://joelens.blogspot.com

Creamy Baked Ziti

This is an easy casserole that's good for the whole family.  My toddler likes it (which is a rare occurence around here) - I simply make half of the casserole without sausage to make it toddler-friendly.

4 cups - Ziti pasta, uncooked
1 jar (26 oz.) marinara sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
6 oz. - Cream Cheese (cubed)
3/4 cup - Sour Cream
8 oz - Shredded Mozzarella Cheese
1/3 cup - Parmesan Cheese
2 Cloves - Garlic (minced)
1 Tb - Basil
1 Tsp - Oregano
1 Tsp - Salt/Pepper
1 lb - Italian Sausage
　
Cook pasta in large saucepan as directed on package. Remove from pan; drain and spray cold water on noodles to stop cooking. Meanwhile, brown sausage on stovetop.

Add marinara sauce, tomatoes, garlic, spices, cream cheese, and sour cream to noodle pan; cook on medium heat 10 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan, add sausgae and mix all ingredients.

Pour 1/2 of pasta mixture on the bottom of a 9 x 13 pan. Next, add 1/2 of the mozzerella cheese and then the remaining pasta mixture. Top with remaining mozzerella cheese and parmesan cheese.
Cover and Bake at 375 for 20 min. or until heated through.

BBQ Chicken Ranch Spaghetti

1 lb - Spaghetti noodles
4 Tbs - Olive Oil
1/2 large red onion (peeled and chopped)
2 Tbs - Dry Ranch Dressing
3/4 Cup  - Fresh Cilantro (Chopped)
Shredded BBQ Chicken (separate post)

Cook spaghetti noodles according to package directions; drain and rinse with cold water to stop cooking.  Place olive oil into a large pot over medium heat.  Saute red onions until soft and golden.  Add cooked spaghetti to onions; mix and add dry Ranch Dressing seasoning and cilantro leaves.  Season with a pinch of salt and pepper to taste.  Place noodles onto serving plates and top with warm shredded BBQ chicken.  Garnish with cilantro leaf and serve.

Buffalo Chicken Lasagna

--uncooked traditional lasagna noodles (I used Tinkyada brand)
--4 already cooked chicken breast halves
--jar of prepared pasta sauce
--1 cup buffalo wing sauce
--3 red, yellow, or orange bell peppers
--tub of ricotta cheese (15 oz)
--2 cups shredded cheese (mozzarella and cheddar blend)
--1/2 cup bleu cheese crumbles
--1/4 cup of water (add at very end)

The Directions.

use at least a 5qt crockpot, or cut back on the amount of ingredients.

In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce.

Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit.

Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese.

Repeat layers until you run out of ingredients.

Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.

Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into.

Originated From: http://www.crockpot365.blogspot.com/

Surprise Meatballs (and Spaghetti)

Yes, these lovely little meat nuggets have a surprise inside - gooey, ooey cheese!  The combination of pork and sirloin make these meatballs very moist and who doesn't want a moist meatball?

1/2 Lb - Ground Pork
1/2 Lb - Ground Sirloin
1/4 cup - Italian Dressing
1/2 cup - Bread Cubes
1 Egg
2 Tbs - Parsley
2 tsp - Garlic
1/2 tsp - Oregano
1/2 tsp - Pepper
1/4 tsp - Salt
Cubed Mozzerella Cheese

Blend ingredients and wrap meat around cheese cube.  Brown in oil.

Serve with your favorite noodle and home-made sauce!

Spaghetti Pie

A dish as delicious as it sounds.

8 oz - Spaghetti (cooked)
1 - Egg
1/4 cup - Parmesan Cheese
1 Tbs - Butter
1 Lb - Ground Beef/Turkey
1 Jar - Spaghetti Sauce
Mozzerella Cheese

Mix cooked spaghetti, egg, cheese and butter.  Form "crust" into buttered pie pan.  Brown Beef/Turkey and add spaghetti sauce.  Pour mixture into pan and cook at 350 for 25 minutes.  Top with Mozzerella Cheese and cook another 5 minutes (or until cheese is melted).