Baked Cream Cheese Spaghetti Casserole

 

Ingredients:

1 lb. spaghetti, cooked and drained

1 T. olive oil

1 lb. ground beef, or turkey

1 small onion, diced

3 cloves garlic, minced

1 14.5-oz. can diced tomatoes

1 15-oz. can tomato sauce

1 T. Italian Seasoning

1 t. salt

½ t. pepper

8 oz. cream cheese, softened

½ c. sour cream

1½ c. mozzarella, shredded

½ c. Parmesan cheese, shredded

½ c. cheddar cheese, shredded

fresh parsley leaves, chopped (optional)

Directions:

1. Cook spaghetti according to package directions.
2. In a large skillet, heat a tablespoon of olive oil over medium heat. 
3. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes. 
4. Add the ground beef (or turkey), breaking it apart with a spoon, and cook until browned, about 5-7 minutes. 
5. Drain any excess fat.
6. To the cooked meat, add the tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper. Stir to combine. 
7. Simmer for 10-15 minutes on low heat, allowing the sauce to thicken and the flavors to meld. 
8. Remove from heat.
9. In a large mixing bowl, combine the softened cream cheese and sour cream. 
10. Mix until smooth and creamy. If necessary, microwave the cream cheese for 20-30 seconds to soften it more easily. Set aside.
11. Add the cooked spaghetti to the skillet with the meat sauce, stirring to combine. 
12. Then, gently fold in the cream cheese mixture, ensuring the pasta is coated evenly with the creamy sauce.
13. Transfer the pasta mixture into a greased 9x13-inch casserole dish. 
14. Sprinkle the shredded mozzarella and Parmesan cheese evenly over the top. If using, add the shredded cheddar cheese for extra flavor and a golden topping.
15. Preheat your oven to 350°F (175°C). 
16. Bake the casserole uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
17. Remove the casserole from the oven and let it cool for 5 minutes before serving. 
18. Garnish with fresh parsley if desired.

Ham and Cheese Hashbrown Casserole

 

Ingredients:

1 bag (30 oz) frozen hash browns, thawed
2 c. cooked ham, diced
2 c. cheddar cheese, shredded
½ c. mozzarella cheese, shredded
1 small onion, finely chopped
¼ c. butter, melted
1 can (10.5 oz) cream of chicken soup
½ c. sour cream
1 t. garlic powder
½ t. onion powder
Salt and pepper to taste
½ c. crushed cornflakes or breadcrumbs (optional for topping)

Directions:

1. Preheat oven to 350°F (175°C) 
2. Grease a 9x13-inch baking dish.
3. In a large bowl, combine the thawed hash browns, diced ham, cheddar cheese, mozzarella cheese, chopped onion, melted butter, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. 
4. Stir until everything is evenly mixed.
5. Transfer the mixture into the prepared baking dish, spreading it out evenly.
6. If desired, sprinkle crushed cornflakes or breadcrumbs evenly on top of the casserole for a crispy finish.
7. Cover with foil and bake for 30 minutes. 
8. Remove the foil and bake for an additional 10-15 minutes, or until the casserole is bubbly and the top is golden brown.
9. Let it rest for 5 minutes before serving.

Crockpot Taco Hashbrown Casserole

 

Ingredients:

1 lb. ground beef

1 small onion, diced

2 cloves garlic, minced

1 oz. packet taco seasoning (or 2 T.)

10.5 oz cheddar cheese soup

30 oz. frozen shredded hashbrowns

2 c. shredded taco style cheese divided

1 can Rotel, (well-drained), optional

Directions:

1. Brown your ground beef with the onions and garlic, drain
2. In a large bowl, mix all ingredients together, except for 1 cup of shredded cheese and pour into lightly greased 6-quart crockpot
3. Top all the ingredients with remaining cheese
4. Cover and cook on low for 4-5 hours or high for 2-2½ hours

Ham and Cheese Pasta Bake

 

Ingredients:

12 oz. fusilli pasta

Salt for pasta water

4 T. butter

2 cloves garlic, minced

4 T. flour

2½ c. milk

½ c. heavy whipping cream

1 c. water

¼ t. ground nutmeg

1 t. ground black pepper

1 t. Italian seasoning or a mix of dried oregano, thyme, and basil

½ t. salt

1 c. shredded or grated Parmesan cheese

1 c. shredded mozzarella cheese

10 oz ham, diced (about 2 cups)

¼ c. chopped fresh parsley

¼ c. chopped fresh green onion greens or chives

Directions:

1. Put a big pot of salted water onto boil on high heat for the pasta (4 quarts, 2 tablespoons salt). While the pasta water is heating, prep the other ingredients.
2. Once the water has reached a rolling boil, add the pasta and stir so it doesn’t stick to the bottom of the pan. 
3. Let the water return to a rolling boil and cook, uncovered, for 9 to 10 minutes.
4. Melt the butter in a large (3 to 4 quart), thick-bottomed pot on medium heat. 
5. Add the minced garlic. Let the garlic sizzle for a few seconds. 
6. Add the flour and whisk so that any lumps are dissolved. 
7. Let the roux (flour and butter) bubble and cook for a minute or two.
8. Slowly add the milk and cream, a quarter cup at a time, whisking until incorporated after each addition. 
9. Increase the heat to medium high. 
10. Add ¼ teaspoon of ground nutmeg and ½ teaspoon of ground black pepper. Add ½ teaspoon of Italian seasoning.
11. Add half of the shredded Mozzarella and Parmesan cheeses, whisking until melted and incorporated into the sauce.
12. Add ½ teaspoon of salt.
13. Stir in 1 cup of water (can use pasta cooking water if you want).
14. Preheat the oven to 400°F.
15. Drain the cooked pasta and add it to the sauce. Add the ham. Add the chopped parsley and onion greens or chives. Gently stir to combine. Taste, and add more nutmeg, salt, pepper, or Italian seasoning to taste.
16. Transfer the pasta mixture to an oven-proof casserole dish. 
17. Sprinkle the top with the remaining cheese. 
18. Bake uncovered in the oven at 400°F for 10 to 15 minutes until the cheese is bubbly and lightly browned on top.

Egg Roll in a Bowl

 

Ingredients:

1 lb. ground sausage, chicken, turkey or beef
7 c. of Coleslaw mix
2 T. low sodium soy sauce
1 T. ginger
1 t. garlic powder
½ c. green onions

Directions:

1. Cook meat, stirring and crumbling until cooked through. 
2. Stir in Coleslaw mix, garlic, ginger, soy sauce, and stir. 
3. Top with green onions and drizzle with more soy sauce or sweet and sour sauce.

Chicken Wraps

Ingredients:

2 c. cooked chicken, shredded

2 c. chopped Romain lettuce

2 Roma tomatoes, diced

½ small red onion, diced fine

1 c. Colby jack cheese, finely shredded

½ c. Zesty Wrap Sauce

4 9-inch flour tortillas

Directions:

1. Heat a grill pan to medium-low heat.
2. Divide the chicken, lettuce, tomatoes, onion, and cheese evenly among the tortillas.
3. Top each one with Zesty Wrap Sauce. 
4. Fold in the ends about two inches, and then roll up the wraps.
5. Lightly grease the grill, and add the wraps. Cook for 2 minutes on each side.

Crab Wonton Rice

Ingredients:

1 pkg. imitation crab, cut up

2 T. butter

1 T. olive oil

1 clove garlic

2 green onions, cut into ½-inch pieces

2 c. uncooked rice

3 c. vegetable broth

3 oz. cream cheese

wonton stirps

Directions:

1. Sauté crab, green onions, and garlic in butter and olive oil.  Remove from pan.
2. In same pan, add rice and brown slightly.
3. Add broth, making sure rice is covered.
4. Cover pan with lid.
5. Cook rice on low heat until rice is cooked.
6. Add crab, onions and garlic back to pan.
7. Add cream cheese and stir until melted and combined.
8. Sprinkle wonton strips on top and serve.

Beefy Shells

 

Ingredients:

1 lb. ground beef

1 small onion, diced

2 cloves garlic, minced

2 C. beef broth

1 C. heavy cream

1 can (14.5 oz) diced tomatoes

2 C. shell pasta

1 C. shredded cheddar cheese

1 T. olive oil

1 t. dried basil

1 t. dried oregano

Salt and pepper to taste

Fresh parsley for garnish (optional)

Directions:

1. Heat olive oil in a large skillet over medium heat. 
2. Add diced onion and minced garlic, cooking until the onion is translucent.
3. Add ground beef to the skillet, cooking until browned. Drain any excess fat.
4. Stir in beef broth, heavy cream, diced tomatoes, dried basil, and dried oregano. 
5. Bring the mixture to a simmer.
6. Add shell pasta to the skillet, stirring to combine. 
7. Cover and cook for 15-20 minutes, or until the pasta is cooked through and the sauce has thickened.
8. Stir in shredded cheddar cheese until melted and well incorporated. 
9. Season with salt and pepper to taste.

Queso Chicken Tacos

 

Ingredients:

2 lbs. boneless, skinless chicken breasts

1 packet taco seasoning

1 can (10 oz) Rotel tomatoes with green chilies

1 block (8 oz) cream cheese

1 C. shredded cheddar cheese

½ C. chicken broth

12 small taco-sized tortillas

Directions:

1. Place chicken breasts in the slow cooker.
2. Sprinkle taco seasoning evenly over the top.
3. Pour the Rotel tomatoes (undrained) and chicken broth over the chicken.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
5. Remove the chicken from the slow cooker and shred it using two forks.
6. Stir the cream cheese and shredded cheddar cheese into the slow cooker until melted and smooth.
7. Return the shredded chicken to the slow cooker and mix to coat it in the cheesy sauce.
8. Warm the tortillas, then spoon the queso chicken mixture onto each tortilla.
9. Add your favorite toppings and serve immediately. 

Spicy Pork Noodles

Ingredients:

1 (1-lb ) pork tenderloin, thinly sliced

1 T. oil

¼ C. brown sugar

½ C. soy sauce

1 to 2 T. chili garlic sauce

3 (3-oz) packages ramen noodles, any flavor

3 green onions, sliced

Directions:

1. Open ramen noodles and discard flavor packets. 
2. Cook ramen noodles in boiling water for 3 minutes; drain and set aside.
3. While noodles are cooking, heat oil over medium-high heat in a large skillet. 
4. Add pork tenderloin and cook until starting to brown.
5. Add brown sugar, soy sauce and chili garlic sauce to skillet. Stir. 
6. Reduce heat and simmer for 5 minutes.
7. Add cooked noodles to skillet and toss to coat. 
8. Sprinkle with green onions.

Slow Cooker Italian Beef Sandwiches

Ingredients:

4-5 pound rump roast

1 C. beef broth or water

1 packet (0.7 oz.) dry Italian-style salad dressing mix

2 t. Italian seasoning

1 t. salt

½ t. pepper

1 t. garlic powder

10-12 crusty rolls

10-12 slices Provolone cheese

Cooked onions, roasted peppers, sliced pepperoncini (optional)

Directions:

1. Place the beef in a slow cooker. 
2. Add the broth or water over the top. 
3. Sprinkle the dry Italian-style salad dressing mix, Italian seasoning, salt, pepper, and garlic powder over the top of the roast. 
4. Cover and cook on LOW for 10-11 hours or on HIGH for 5-6 hours or until the beef shreds easily.
5. Remove the beef from the slow cooker and shred with 2 forks. 
6. Place meat in the rolls and top with a slice of cheese. 
7. Place the sandwiches on baking sheets and broil 2-3 minutes or until the cheese is melted.
8. If desired, strain the juices in the slow cooker and serve as a sandwich dip or drizzle juice over the sandwich. 
9. Top with onions, roasted peppers, and/or sliced pepperoncini, if desired. 

Mustard-Glazed Baked Chicken Thighs

Ingredients:

12 boneless, skinless chicken thighs

2 T. coconut oil, melted

2 T. Dijon mustard

¾ t. poultry seasoning

½ t. salt

freshly ground black pepper, to taste

Directions:

1. Preheat the oven to 425° F.
2. In a small mixing bowl, whisk together the coconut oil, Dijon mustard, poultry seasoning, and salt.
3. Arrange the chicken thighs in a 9"x13” baking dish. 
4. Brush the mustard glaze mixture evenly over the top of each thigh. 
5. Add freshly ground black pepper to taste.
6. Bake uncovered for 30 minutes or until a meat thermometer reads 165° F when inserted into the center of one of the chicken thighs.

Shrimp Alfredo with Bacon Crumbles

Ingredients:

1 lb. shrimp, precooked

4 C. Alfredo sauce

½ lb. bacon

1 lb. Fettuccini pasta

Directions:

1. Cook bacon until crisp, set aside
2. Prepare Fettuccini according to package directions
3. Prepare Alfredo sauce if using homemade.
4. Remove tails from the shrimp
5. Add shrimp to Alfredo sauce to heat through.
6. Combine cooked pasta, Alfredo sauce and shrimp in a large bowl.
7. Crumble bacon over bowl of pasta.

Sensational Seafood Salad

 

One of our local grocery stores has amazing imitation crab salad.  I'm always looking for a good crab salad.  This recipe is not identical to what I'm looking for, but I did enjoy it and don't want to lose it.

Ingredients:

1 - 1.5 lb. Imitation Crab

¼ C. mayonnaise

¼ C. sour cream

Salt & Pepper to taste

¼ t. dried dill

¼ t. lemon juice

Directions:

1. Remove crab from package and separate flakes
2. Chop and shred the crab in a medium bowl.
3. Add all other ingredients and mix well.
4. Refrigerate 2-3 hours or overnight to blend flavors.
5. Serve and enjoy!

Slow Cooker Chicken Pot Pie Soup

Ingredients:

1 lb. boneless chicken breast

10 oz. can fat-free cream of chicken soup

4 C. low-sodium chicken broth

16 oz, frozen bag peas, carrots, corn, and green beans

1 C. potato, peeled and diced

½ C. onion, diced

1 t. thyme

1 t. pepper

1 bay leaf

2 T. cornstarch

2 T. water

Directions:

1. Place the chicken in a slow cooker, followed by the remaining ingredients except for the cornstarch and water. 
2. Stir to combine. 
3. Cook on high for 5 hours or on low for 7-9 hours.
4. Just before serving the soup, add the cornstarch and water to a small bowl, and mix until the cornstarch is dissolved. 
5. Add the cornstarch mixture to the soup and constantly whisk together until the soup has thickened, just a few minutes.

Baked Eggplant Parmesan Boats with Sausage

Ingredients:

2 medium, 15 oz. each white eggplants, stems trimmed off and halved lengthwise
3 links, 8.4 oz. sweet Italian chicken sausage, casings removed
½ small onion, finely diced
2 cloves garlic, crushed
1⅓ C. crushed tomatoes
5 basil leaves, chopped (plus more for garnish)
salt and pepper, to taste
½ C. shredded part skim mozzarella cheese
4 t. grated Pecorino Romano

Directions:

1. Preheat the oven to 400° F.
2. Bring a large pot of water to a boil.
3. Hollow out the flesh of the eggplant to create a boat using a melon baller or small knife, leaving a ½-inch of the flesh all around to create a shell. 
4. Roughly chop the scooped out eggplant flesh.
5. Drop the eggplant into the boiling water and cook 3 minutes (poking it with a spoon so they stay submerged). 
6. Remove with a slotted spoon and set them on paper towels on the counter.
7. Meanwhile, brown the sausage in a large skillet over medium-high heat, breaking the meat up while it cooks into smaller pieces. 
8. Add the onions and garlic and cook on a medium-low heat for about 2-3 minutes, until onions are translucent. 
9. Add 1 cup chopped eggplant and cook about 2-3 minutes. Add 1 cup crushed tomatoes, season with salt and pepper and cook 2 to 3 minutes. 
10. Remove from heat and stir in fresh basil.
11. Pour ⅓ cup of crushed tomatoes on the bottom of a 9" x 12" baking dish and place the eggplant boats on top. 
12. Season the eggplant with salt and divide the sausage and sauce evenly among the 4 eggplant boats.
13. Top each with 2 tablespoons of shredded mozzarella cheese and 1 teaspoon each of Pecorino Romano cheese. 
14. Cover with foil and bake 30 minutes until cheese is melted and eggplant is cooked through.

Chicken With Cashews and Snow Peas

Ingredients:

2 chicken breasts, cut into bite-sized pieces

4 cloves garlic, minced

2 T. soy sauce

2 T. sherry

4 T. cornstarch

2 T. hoisin sauce

2 T. peanut oil

40 snow peas

1 can sliced water chestnuts

1 C. chicken stock, hot

1 t. salt

1 C. raw, unsalted cashews

Directions:

1. Combine garlic, soy sauce, sherry, cornstarch, and hoisin sauce.
2. Marinate chicken breast in the mixture created in Step 1.
3. Heat oil to about 375° F and stir fry chicken and marinate about 3 minutes. 
4. Add snow peas and water chestnuts and stir fry 30 seconds. 
5. Add stock and salt, stir until thick. 
6. Add cashews, mix and serve.

Beef & Mushroom Lasagna

Ingredients:

1 can (10 1/2 ounces) Cream of Mushroom Soup 

¼ C. milk

1 lb. ground beef

2 C. Pasta Sauce

9 lasagna noodles, cooked and drained (about 4 ounces)

Directions:

1. Heat the oven to 400° F.  
2. Stir the soup and milk in a small bowl until the mixture is smooth.
3. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. 
4. Pour off any fat. 
5. Stir in the sauce.
6. Layer 3 noodles, half the beef mixture, and 1 cup soup mixture in an 11 x 7 x 2-inch baking dish. 
7. Top with 3 noodles, remaining beef mixture, remaining soup mixture and remaining noodles. 
8. Sprinkle with the cheese. 
9. Cover the baking dish.
10. Bake for 30 minutes or until the lasagna is hot.  
11. Let stand for 10 minutes before slicing.

Thai Green Curry Chicken

Ingredients:

3 T. coconut oil (olive oil may be substituted)

1 medium/large sweet Vidalia or yellow onion, diced small

1 lb. boneless skinless chicken breast, diced into bite-sized pieces

3 cloves garlic, finely minced or pressed

2 t. ground ginger or 1 T. fresh ginger, finely chopped

2 t. ground coriander

1-14-ounce can coconut milk

1 to 1½ C. carrots, shredded

2 zucchini, diced into bite-sized pieces

2 to 8 T. Thai green curry paste, or to taste 

1 t. kosher salt, or to taste

½ t. freshly ground black pepper, or to taste

1 to 2 T. lime juice

¼ to ⅓ C. fresh cilantro or to taste, finely chopped for garnishing

1 to 2 T. granulated sugar, optional and to taste

Rice or naan, optional for serving

Directions:

1. Using a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
2. Add the chicken and cook for about 5 minutes, or until chicken is done.
3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
4. Add the coconut milk, carrots, zucchini, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
5. Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, salt, pepper, etc. to taste.

Pasta with Tomato Cream Sauce

Ingredients:

2 T. butter

2 T. olive oil 

4 cloves garlic, minced 

1 medium onion, finely diced 

2 15-ounce cans tomato sauce or marinara sauce 

Dash of sugar, or more to taste

Salt and freshly ground black pepper, to taste

1½ lbs. fettuccine 

1 C. heavy cream 

Grated Parmesan or Romano, as needed

Chopped fresh basil, for serving

Directions:

1. Heat the butter and oil in a large skillet over medium heat. 
2. Add the garlic and onions and sauté for a minute or two. 
3. Pour in the tomato sauce, add sugar, salt and pepper to taste and stir. 
4. Cook over low heat for 25 to 30 minutes, stirring occasionally.
5. Cook the pasta according to the package directions. 
6. Drain, reserving 1 cup of pasta water.
7. Remove the sauce from the heat and stir in the cream. 
8. Add cheese to taste, then check the seasoning. 
9. Stir in the pasta and thin with a little pasta water if needed. 
10. Add the chopped basil and serve immediately.