Olive Garden's Fettuccine Alfredo

Friends and family know that when I go to Olive Garden I always order the exact same thing:  the minestrone soup and the fettuccine alfredo.  Why?  Because they are both delicious and, until now, I couldn't duplicate them at home!  Lucky for me I discovered a copycat recipe for the fettuccine alfredo online that, for me, is close enough to the real thing that I haven't been to Olive Garden in over a year.  And it's easy!

Of course the recipe calls for heavy cream - that's why it's so delicious!  However, I have discovered a way to cut a little fat and not lose out on the thick and creamy texture of the sauce.  I mix fat-free half-&-half with a little cornstarch to replace the heavy cream.  It works!

If you have a husband like mine who doesn't consider "plain" pasta to be a "real" meal, add some sliced, grilled chicken or sauteed shrimp to round it out.

OLIVE GARDEN'S FETTUCCINE ALFREDO
slightly adapted from TopSecretRecipes

1 stick (1/2 cup) unsalted butter
4 garlic cloves, minced or pressed
2 cups heavy cream OR 2 cups fat-free half-&-half whisked w/ 1 1/2 Tbsp. cornstarch
1/2 cup grated Parmesan + more for garnish
salt and pepper, to taste
12-16 oz. fettuccine pasta

Prepare pasta according to package directions.

While pasta is cooking, melt butter in a saucepan over med-low heat.  Add garlic and cream or half-&-half mixture and bring to a simmer.  Whisk in cheese and simmer for 8 minutes, stirring occasionally - do not boil or sauce will separate!  Add salt and pepper, to taste.

Drain pasta and toss with sauce.  Serve with a sprinkle of Parmesan.

Pesto Pasta Salad

This recipe comes from my friend Cathy.  She was very influential in my desire to try new recipes (she always had such great ones).  Some of her other gems include Whole Wheat Muffins, Sweet Potato Casserole, and Almond Chocolate Kiss Cookies.  This is a great pasta salad that can be served warm or cold.

PESTO PASTA SALAD

1 (12 oz) box tri-color penne pasta
1 (0.5 oz) packet Knorr pesto sauce mix
3/4 cup water
1/4 cup olive oil
half an (8.5 oz) jar sun-dried tomatoes packed in oil
3-4 boneless, skinless breasts, cut into 1-inch chunks
1 (6 oz) can medium pitted olives, drained
1/2 cup feta cheese

Cook pasta according to package directions; rinse and drain.

Heat 1 Tbsp. oil from jar of tomatoes in a skillet over med-high heat.  Cook chicken until browned and cooked through; set chicken aside on a plate.  In same skillet add pesto sauce mix with water and olive oil and bring to a boil; reduce heat and simmer for 5 minutes, stirring occasionally.  Meanwhile, chop 1/2 the jar of tomatoes.

In a large bowl, toss together pasta, chicken, tomatoes, olives, sauce, and feta cheese.  Serve warm or cold.

Creamy Orzo and Asparagus

Like most ignorant children, I hated asparagus.  I think for most it is an acquired taste.  Thankfully I grew up and learned to appreciate this fabulous veggie.  Even if it does have a weird side effect. 

When I saw asparagus go on sale at one of my local grocery stores recently I got excited.  I have a recipe on this blog for grilled asparagus, which is one of my favorite ways to prepare it.  I also like roasting it in the oven (guess I should post a recipe for that too).  After purchasing a couple of bundles of the stuff, I decided to look up a few other recipes to try while asparagus was in season and cheap.  In my search I came upon this little gem.

I cannot rave about this recipe enough.  It's simple, it's fast, and though the flavors are mellow, they are perfectly in tune with each other.  I've made it twice in one week!  The recipe comes from Sugar & Spice by Celeste: a food blog that's been featured on the Cooking Channel, Fox News, The Knot, and The Huffington Post.  I recommend checking it out!

CREAMY ORZO AND ASPARAGUS
from Sugar & Spice by Celeste

1 cup uncooked orzo pasta
1 cup asparagus, cut into 1-inch pieces
1 Tbsp. butter
1/4 cup grated Parmesan cheese (yes, the Kraft kind works)
1/4 - 1/2 cup cream
salt and pepper to taste

Bring a medium saucepan of water to a boil.  Add orzo and cook for 5 minutes.  Add asparagus and cook for another 5 minutes.  Drain and return to pot.

Stir in butter and Parmesan cheese until melted.  Add cream until desired consistency.  Season with salt and pepper.

Slow Cooker Mac and Cheese

(Sorry for the crummy photo.  I didn't get this made before the sun went down and I lost the good light.)

So I have what I consider to be a tried-and-true recipe for Macaroni & Cheese, but it makes A LOT and requires A LOT of ingredients.  This is the one I make when I want a creamier result and don't want enough leftovers for two weeks (we're only a household of 3).  I've adapted this from Paula Deen's recipe, removing a messy (and unnecessary) step ... and some butter, lol.  And I always recommend a dash of hot sauce in cheese dishes - not for heat, but for the way in enhances the flavor of the cheese.

SLOW COOKER MAC & CHEESE
adapted from Paula Deen's recipe

2 cups uncooked elbow macaroni (just a little more than 8 oz)
2 - 2 1/2 cups shredded sharp cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10.75 oz) can condensed cheddar cheese soup
1 cup milk
1/2 tsp. salt
1/2 tsp. dry ground mustard
1/2 tsp. black pepper
dash of hot sauce, optional

Boil the macaroni in a 2-quart saucepan for 5 minutes (it will not be cooked through); drain.

In a slow cooker, whisk together eggs, sour cream, soup, milk, salt, mustard, pepper, and hot sauce, if using.  Stir in cheese and macaroni.  Cover and cook on low for 2 - 2 1/2 hours, stirring occasionally.

Baked Spasagna

I saw this recipe on Pinterest; the pin was from the blog Plain Chicken, who got the recipe from Food.com, where the recipe is touted as a copycat for an entree at Cheddar's restaurants.  Got that?  Lol.

Anyway, I really like this recipe because it's like a lazy man's lasagna: all the lasagna taste without all the work.  Easy and yummy?  Sold.  That said, I've tweaked the recipe because the original was a little excessive on the amounts of ingredients.  And even with my changes this still fills up a 9x13 and should be enough to feed a family of 6 or more.

BAKED SPASAGNA
adapted from recipe on Plain Chicken

16 oz (1 lb.) uncooked spaghetti
16 oz (2 cups) shredded mozzarella
8 ounces (1 cup) ricotta cheese
1/2 cup sour cream
1 cup half-and-half (fat-free is fine), or milk
1/2 cup Parmesan cheese, divided, plus more for garnish
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. pepper
1 tsp. minced garlic
1/2 tsp. salt
1 jar (26 oz) spaghetti sauce*
1 lb. Italian sausage or ground beef

Preheat oven to 350 degrees.  Spray a 9x13 baking dish with cooking spray and set aside.

Cook pasta according to package directions; drain.

In a large bowl, stir together sour cream, ricotta, half-and-half or milk, mozzarella, oregano, basil, pepper, garlic, salt, and half the Parmesan cheese.  Add spaghetti and toss until well coated.  Pour mixture into prepared pan and press even.  Sprinkle with remaining 1/4 cup Parmesan cheese.

Cover dish with foil and bake for 40 minutes.

While pasta is baking, prepare meat sauce: brown sausage or ground beef in skillet; drain.  Add spaghetti sauce and simmer.

Remove pasta from oven; let stand about 10 minutes.  Cut pasta into squares and top with meat sauce.  Sprinkle more Parmesan for garnish, if desired.

*My favorite jarred spaghetti sauce is Prego's Italian Sausage and Garlic, but it only comes in a 23.5 oz jar, so I used that and added a 14.5 oz can of petite diced tomatoes.  Turned out good!

Slow Cooker Taco Pasta

Sorry it's been so long since my last post.  My daughter and I went out of town for 6 weeks to visit my family this summer and I'm just now getting back into the swing of things.

We ate a lot of chicken this week and I was hankering for something with ground beef.  Maybe Mexican?  But I didn't have any flour tortillas or taco shells on hand (or lettuce for that matter) so tacos and burritos were out.  I found a beef enchilada recipe I want to try but didn't have 3 of the necessary ingredients, so that was off the table.  Finally I thought of chili mac and figured there must be an easy Mexican-flavored twist to it.  So I Googled "taco pasta" and found a couple of recipes that sounded close to what I wanted.  I've sort of combined two of them here.

The nice thing about this recipe is you can fix it (well, most of it) and walk away.  It was very popular at dinner tonight, getting two thumbs up from everybody.  And I have to think this would be a great freezer meal!

SLOW COOKER TACO PASTA

1 lb. ground beef
1/2 an onion, chopped
1 (15 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes
1 (7 oz.) can diced green chiles
1 (15 oz.) can kidney beans, rinsed and drained
1 pkg. (or 1/4 cup) taco seasoning
1-2 garlic cloves, minced
16 oz. uncooked mini pasta shells
shredded Mexican cheese blend
sour cream

In a large skillet, brown ground beef with onions; drain and let cool a little.  Combine beef and onion mixture, tomato sauce, diced tomatoes, green chiles, beans, taco seasoning, and garlic in the slow cooker.  Cover and cook on low for 4-6 hours.

Cook pasta according to package directions; rinse and drain.  Stir pasta into beef mixture and serve with cheese and sour cream.

Creamy Chicken and Tortellini Soup

Yay Fall! This is an adaptation from a recipe I found on Allrecipes.com. It went super fast and we barely had any leftovers. It goes great with a crusty piece of Italian or French bread.

CREAMY CHICKEN & TORTELLINI SOUP
adapted from Chicken & Gnocchi Soup on Allrecipes.com

1 lb. boneless, skinless chicken breast
1 small onion, diced
3 stalks celery, diced
2 carrots, shredded
2 cloves garlic, minced or pressed
4 cups chicken broth
1/2 of a (19 oz.) package frozen cheese tortellini
3/4 cup chopped fresh or frozen spinach (thawed and drained if frozen)
2 cups fat-free half-and-half
salt & pepper to taste
1 Tbsp. cornstarch mixed with 2 Tbsp. cold water (optional)

In a large pot, combine chicken broth, chicken, onion, celery, carrots, and garlic and bring to a boil over med-high heat. Reduce heat and simmer until chicken is cooked through, about 8-10 minutes. Remove chicken breasts; shred or dice and return to pot. Add tortellini and let cook about 3-4 minutes. Stir in spinach and cook about 4-5 minutes more. Add half-and-half and bring back to a simmer. Season with salt and pepper. If desired, stir in cornstarch mixture to thicken soup slightly.

BLT Pasta Salad and Homemade Ranch Dressing

Your favorite sandwich is now a pasta salad! I personally don't care for bottled ranch dressing and I don't always have a packet of dry mix in my pantry, so I've included a recipe for making your own homemade ranch dressing. It makes a little more than you need for this recipe, but I'm sure that you won't have trouble using it up. :)

This recipe serves 6-8 as a side dish. It's easily doubled if you need to serve more.

An easy way to cook bacon is to lay it out evenly on a foil lined cookie sheet and bake it in the oven at 400 degrees for about 20 minutes. To get it crispy enough for crumbling, you may need to leave it in a few minutes longer - but watch it so it doesn't burn. Let cool on a paper towel lined plate.

BLT PASTA SALAD
adapted from Allrecipes.com

8 oz. rotini pasta (half of a 1 lb. box), uncooked
8 oz. (half a pound) bacon, crisp cooked and crumbled
2 Roma tomatoes, seeded and chopped
2 green onions, chopped
1 cup packed, chopped Romaine or Bibb leaf lettuce
1 - 1 1/2 cups prepared ranch dressing
1/4 tsp. black pepper

Prepare pasta according to package directions; drain and rinse with cold water. In a large bowl, combine pasta, tomatoes, and onions. Fold in 1/2 - 3/4 cup ranch dressing until mixture is well coated. Cover and refrigerate for at least 2 hours or overnight.

Just before serving, add lettuce, bacon, and black pepper to pasta. Add more ranch as necessary, to taste.


HOMEMADE RANCH DRESSING
adapted from Allrecipes.com

1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup buttermilk
1/2 tsp. dried chives
1/2 tsp. dried parsley
1/2 tsp. dried dill weed
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. salt
1/8 tsp. black pepper

Whisk together all ingredients in a small bowl. Cover and refrigerate at least 3 hours before serving to let flavors mingle.

Chicken Noodle Casserole

If you are looking for exciting flavors and textures ... this recipe isn't it. But if you are looking for warm and creamy comfort food, this recipe will make you very happy.

Like most comfort food, there is some fat in here. You could tweak it a bit to reduce the calories. Use reduced fat or fat free condensed soup, reduced fat or fat free sour cream, and low-fat milk. Instead of mixing the cracker crumbs (even the crackers have a reduced fat variety) with melted butter, you could sprinkle them on the casserole and spray them with butter-flavored cooking spray. I have never made it this way so I cannot vouch for it's tastiness but it can't be all bad.

CHICKEN NOODLE CASSEROLE
adapted from Chicken Noodle Casserole I on Allrecipes.com

1 (16 oz) bag egg noodles
4 cups cooked, diced or shredded chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 cup milk
3/4 tsp. garlic powder
3/4 tsp. onion powder
1 tsp. pepper
1/4 tsp. salt
1/4 cup butter, melted
1 sleeve Ritz crackers, crushed (about 1 1/2 cups)

Preheat oven to 350 degrees. Lightly coat a 9x13 baking dish with cooking spray.

Cook noodles according to package directions; rinse and drain. In a large bowl, whisk together soups, sour cream, milk, garlic powder, onion powder, pepper, and salt. Fold in chicken and noodles until thoroughly mixed. Pour into baking dish.

In a small bowl, combine cracker crumbs with melted butter and stir with a fork; sprinkle over casserole. Bake for 30-35 minutes or until heated through.

Spaghetti and Meatballs

My daughter is a meatball fanatic. She loooves meatballs. She will even eat them with -heaven forbid- spaghetti sauce!

My problem with meatballs is ... well, they're just not my favorite. They can be too dry, too mushy, or just plain flavorless. Well, I think I finally figured out a meatball recipe that fixes all of those problems.

Most people have bouillon cubes or granules. My parents introduced me to beef (and chicken) base. It's essentially the same thing as bouillon but has a lot less salt. Because of this, you keep it in the fridge once you open it, but it still lasts a long time. This is the kind I get:

I know you can get it at Costco on the east coast. For some reason the Costco's in Arizona don't carry it (why is that?!) so you can order it online (never pay more than $9) or look in your local grocery.

Now why am I talking about beef base? Remember how I always found meatballs to be somewhat flavorless? I figured the best way to beef them up (pardon the pun) was too add more beef flavor. So that's what I did and I think it makes a big difference. Now, if you don't have base, you can use bouillon, but since it does have more salt, I'd leave out the dash of salt called for in the recipe.

You can use your favorite spaghetti sauce or the one I've included here.

SPAGHETTI AND MEATBALLS

Meatballs:
1 lb. ground beef
3/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 egg
2/3 cup milk
1 tsp. beef base or bouillon or 1 bouillon cube
1/4 cup dehydrated onion
1 1/2 tsp. garlic powder
1 tsp. pepper
1 tsp. dried parsley
1/4 tsp. dried oregano
1/4 tsp. dried basil
dash of salt

Sauce:
2 (14.5 oz) cans diced tomatoes with basil and garlic (Italian style)
1 (14.5 oz) can petite diced tomatoes
1 (8 oz) can tomato sauce
1/2 cup finely chopped onion
2 garlic cloves, minced
1 Tbsp. olive oil
1 tsp. salt
2 tsp. sugar
1/2 tsp. pepper
1/2 tsp. fennel seed (optional)
1/4 tsp. thyme
1 tsp. oregano
1 tsp. basil

Pour 2 cans of Italian style tomatoes into a blender and puree.

In a large saucepan, heat olive oil over medium heat and saute onion and garlic until onion is tender. Add pureed tomatoes, petite diced tomatoes, and tomato sauce. Stir in salt, sugar, pepper, fennel, thyme, oregano, and basil and bring to a boil. Reduce heat and simmer, uncovered, for 30-45 minutes stirring occasionally.

Preheat oven to 400 degrees. Line a cookie sheet with aluminum foil and lightly coat with cooking spray. In a microwave-safe measuring cup or bowl, heat milk for 30 seconds or until warm. Add beef base or bouillon and stir until dissolved. In a large bowl, combine ground beef, bread crumbs, Parmesan, egg, milk mixture, dehydrated onion, garlic powder, pepper, parsley, oregano, basil, and dash of salt until thoroughly mixed (easiest to do with your hands). Roll into 2-inch balls and place on greased cookie sheet. Bake for 15 minutes or until browned. Add meatballs to sauce and simmer, covered, for 15 minutes.

Serve with 1 (16 oz) box of spaghetti; cooked, rinsed, and drained.

Spaghetti Pizza

I loved this! It's easier than waiting around for dough to rise. I thought it was very yummy and it's easily tweaked to fit your family's tastes. I put pepperoni and olives over all but added diced onion and peppers to one half for those who wanted a more "supreme" pizza taste. Sliced mushrooms would work too. Or Canadian bacon.

SPAGHETTI PIZZA
adapted from Spaghetti Pepperoni Pizza on Allrecipes.com

8 oz. uncooked spaghetti, broken into 2-inch pieces
1 egg
1/4 cup milk
2 1/2 - 3 cups shredded mozzarella cheese, divided
1/4 tsp. salt
1/4 tsp. garlic powder
16 oz. (2 cups) spaghetti sauce with sausage*
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. fennel seeds (optional)
4 oz. sliced pepperoni

additional toppings (optional):
diced onion
diced green pepper
sliced black olives
sliced mushrooms
etc.

Preheat oven to 425 degrees and spray a 9x13 baking pan with cooking spray. Cook spaghetti according to package directions; rinse with cold water and drain. In a large bowl, beat egg with milk, salt, and garlic powder. Mix in spaghetti and 1/2 cup of mozzarella until evenly coated; spread evenly in bottom of greased pan. Bake for 15 minutes.

Remove from oven and reduce oven temperature to 350 degrees. Spread sauce over spaghetti; sprinkle oregano, basil, fennel (if using), and remaining mozzarella. Top with pepperoni and any additional toppings. Bake again for 30 minutes. Let stand 5 minutes before serving.

*I like Prego Italian Sausage and Garlic

Creamy Pesto Chicken Pasta

I forgot to get a photo of this, so I borrowed the one from the Campbell's Kitchen website. They suggested making it with bow tie pasta, but I made it with penne. I really think you need more pasta than they call for in the original recipe, so I've altered it here. This is so simple and requires so few ingredients, I love it!

CREAMY PESTO CHICKEN PASTA
adapted from Creamy Pesto Chicken & Bow Ties on Campbell's Kitchen

12 oz. uncooked pasta (bow ties, penne, spirals, etc.)
2 Tbsp. butter
1+ lb. boneless, skinless chicken breast cut into bite-size pieces
1 can cream of chicken soup
1/2 cup prepared pesto
1/2 cup milk
1/2 tsp. pepper
salt, to taste
Parmesan cheese

Cook pasta according to package directions; rinse and drain.

In a large skillet or saute pan, heat butter over medium-high heat. Add chicken and cook until well browned, stirring often. Pour in soup, pesto, milk, pepper, and salt and stir until combined. Bring to a boil, reduce heat and simmer for 5 minutes, then stir in the pasta and cook until heated through. Serve sprinkled with Parmesan cheese.

Garlic Parmesan Orzo

Okay, so this photo is junk but that is because this pasta was devoured by everyone before I got a good shot. Something different if you are tired of potatoes or rice. I won't pretend that it's health food because it's not, but the flavor is great.

If you are wondering, "what the heck is orzo?" it's a small pasta that looks like grains of rice. You'll find it with the other pasta in your grocery:

GARLIC PARMESAN ORZO
from Allrecipes.com

2 cups uncooked orzo pasta
3 garlic cloves, minced or pressed
1/2 cup (1 stick) unsalted butter, cubed
1/2 cup grated Parmesan cheese
1/4 cup milk
2 Tbsp. minced fresh parsley, or 2 tsp. dried
1 tsp. salt
1/4 tsp. pepper

Cook orzo according to package directions; drain. In a large skillet, saute garlic in butter over medium heat until tender and fragrant. Add the orzo, Parmesan cheese, milk, parsley, salt, and pepper. Cook and stir until heated through.

Creamy Tomato Basil Pasta

I had some fresh basil left over from making bruschetta for New Year's Eve (have I ever posted a recipe for that...?) and decided to rig up a yummy pasta sauce to finish it off. This makes enough sauce for an 8 oz box of spaghetti or a 12 oz box of rotini or penne. And it goes great with soft garlic breadsticks.

CREAMY TOMATO BASIL PASTA

Sauce:
2 (14.5 oz) cans petite diced tomatoes
1/2 onion, diced
3 cloves garlic, minced or pressed
1 Tbsp. olive oil
2 tsp. basalmic vinegar
1 1/2 tsp. sugar
4 oz. cream cheese, cut into small pieces
1/4 cup shredded Parmesan cheese
1/4 cup chopped fresh basil
salt and pepper to taste

In a heavy saucepan, heat olive oil over medium heat. Saute onions and garlic until tender. Stir in tomatoes, basalmic vinegar, and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Remove from heat and stir in cream cheese, Parmesan, and basil until thoroughly combined. Add salt and pepper. Serve over your favorite pasta and sprinkle with additional Parmesan.

Chicken Pesto Alfredo

This is a variation of a recipe I found at The Cottage Home. Once I saw it I had to try it. I loooove pesto and I loooove alfredo and combining the two just blew my universe apart. I added chicken to make it a little heartier (and so the menfolk wouldn't complain). As Backpack would say, "Yum yum yum yum yum delicioso!"

CHICKEN PESTO ALFREDO
adapted from Creamy Pesto Pasta Alfredo

3 chicken breasts, trimmed and pounded to an even thickness
2 tsp. olive oil
salt and pepper to taste

1 lb. box penne pasta
1 garlic clove, minced
1 Tbsp. olive oil
1/3 cup prepared pesto (store-bought or fresh)
2 cups heavy cream
1/2 cup Parmesan cheese (plus more for garnish)
salt and pepper to taste

Start water for pasta - cook according to package directions. Strain, reserving 1/3 cup cooking liquid.

Heat 2 tsp. olive oil in a saute pan over medium heat. Sprinkle chicken breasts with salt and pepper and add to pan. Brown both sides and cook through.

Meanwhile, heat 1 Tbsp. olive oil in a saucepan over medium heat. Add garlic and cook for one minute. Add pesto and cook for 2-3 minutes more to mellow the flavor. Stir in cream and bring to a boil. Reduce heat and simmer for 10 minutes. Add Parmesan cheese and stir until melted. Stir in 1/3 cup reserved cooking liquid from pasta and add salt and pepper as desired.

Chop cooked chicken into bite size pieces. Combine pasta and chicken in a large serving bowl and pour sauce all over. Stir to coat and serve with grated Parmesan on top.

Tortellini Sausage Soup

photo from Our Best Bites

This is a great fall soup that satisfies and is just a little different from your ordinary fare. I highly recommend making it with Our Best Bite's breadsticks. To. Die. For. As good as (or in my opinion, better than) Olive Garden's soft garlic breadsticks. I'll post that recipe next, maybe tomorrow.

I found a 19 oz. package of frozen tortellini on sale for $2.99 at Fry's/Kroger:


Wal-mart used to carry the dried variety which might be the cheapest, but I don't know if they still carry it. The fresh kind in the refrigerated section will cost the most.

As for Italian sausage, there are usually 3 varieties: sweet, mild, and hot. I prefer sweet, if you can find it. It will either come in casings (links) or just in a block like ground beef:

If you can only find it in casings, just squish it out or slice the casings lengthwise and remove the sausage that way (this is before you cook it). Discard the casing.

Note: If you're making breadsticks, start the dough first, then prepare the first "phase" of the soup while the dough is rising. While the soup is simmering, twist the breadsticks, let them rise, and they'll be done baking about the same time the soup is done.


TORTELLINI SAUSAGE SOUP
from Our Best Bites

3 links Italian sausage
4 cloves pressed garlic
1 small onion, diced
1/2 cup water
2 cans chicken broth
1/2 cup apple cider
1 (16 oz) can diced tomatoes (I only had a 14.5 oz can and it turned out fine)
1 (8 oz) can tomato sauce
1 cup sliced carrots
1 tsp. dried basil
1 tsp. dried oregano
2 medium zucchini, grated
8-10 oz pkg. cheese tortellini
2 Tbsp. dried parsley

Remove casings from links and crumble into large pot. Begin cooking over medium heat, stirring frequently. Drain sausage halfway through cooking time. Add garlic and onions and continue to cook until sausage is browned and onions are tender.

Add water, broth, cider, tomatoes, tomato sauce, carrots, basil, and oregano. Cover and simmer for 30 minutes. Add zucchini and parsley and simmer another 15 minutes. Add tortellini and cook until tender (about 5 minutes). Serve with freshly grated Parmesan.

Chicken Spagetti Bake

I think I got this recipe from Southern Living magazine a couple of years ago. It has great flavor and is one of my husband's favorites. It calls for a 5 oz jar of processed cheese spread. This is what it's talking about:


Depending on your grocery store, you can find it in one of three places: in the cracker aisle, in the deli, or in the pasta aisle next to the Velveeta. Just don't get the one with pimentos because that is not the same thing. If you can't find it, just use a little over half a cup of Velveeta.

One more note: break the spaghetti into smaller pieces as you drop it in the pot. It will make serving this dish much simpler.

CHICKEN SPAGHETTI BAKE

1 (8 oz) pkg. spaghetti
1 tsp. olive oil
1 small onion, chopped
1/2 cup chopped red bell pepper
2 (14.5) cans diced tomatoes with garlic, basil, and oregano
2 tsp. Worchestershire sauce
1 (5 oz) jar processed cheese spread
3 cups chopped cooked chicken
1 1/2 cups (6 oz) shredded sharp cheddar cheese

Cook spaghetti according to package directions; drain.

Meanwhile, heat oil in a large non-stick skillet over medium heat. Add onion and pepper; saute until tender. Add tomatoes and Worchestershire sauce; bring to a boil. Reduce heat and simmer, uncovered, 8-10 minutes.

Preheat oven to 350. Remove lid from cheese jar and microwave on HIGH for 30-45 seconds or until melted, stirring once. Add to tomato mixture, stirring well.

In a large bowl, combine spaghetti, tomato mixture, and chicken, stirring until blended. Spoon into lightly greased 11x7 baking dish or 2 quart casserole dish and sprinkle with cheddar cheese. Bake, uncovered, for 15 minutes or until heated through and cheese melts.

Lasagna

I adapted a recipe from Allrecipes.com called "World's Best Lasagna." Not sure it's the world's best, but this is sure darn good. I've made this recipe 4 times now, tweaking it here and there each time and I think I got it right last night. My father-in-law went back for fourths.

The recipe calls for sweet Italian sausage. If you can't find sweet, use mild instead. Sometimes it's available ground like hamburger, but more often you'll find it in casings. Just squish it out of the casings and throw the casings away. You can use ground beef, but you are going to lose a lot of flavor.

ALWAYS boil your lasagna noodles. There are cheater ideas out there, like soaking the noodles in hot water to soften them up. Don't do it! You get gummy noodles and terrible texture. Bleck!

This calls for 12 oz, or 3 cups, of shredded mozzarella. I'll let you in on a secret: I actually only used 2 cups of mozzarella - in the two inside layers. I used a cup of shredded Monterey Jack on the top because it looks better when it cooks. Just a thought.

LASAGNA
adapted from World's Best Lasagna on Allrecipes.com

1 lb. sweet Italian sausage
1 (14.5 oz) can diced tomatoes with basil and garlic
2 (8 oz) cans tomato sauce
1/2 cup chopped onion
3 cloves garlic, minced
1 Tbsp. sugar
2 tsp. salt, divided
1 tsp. dried basil leaves
1/2 tsp. fennel seeds
1/2 tsp. Italian seasoning
1/4 tsp. black pepper
2 tsp. parsley, divided
15 oz container ricotta cheese (NOT cottage cheese)
1 egg
1/4 cup grated Parmesan cheese
12 oz (3 cups) shredded mozzarella cheese
1 box lasagna noodles

In a large saucepan, brown Italian sausage with onions and garlic. In a blender, puree diced tomatoes; pour into sauce pan. Add tomato sauce, sugar, 1 1/2 tsp. salt, basil, fennel, Italian seasoning, black pepper, and 1 tsp. parsley. Bring to a boil; reduce heat, cover, and simmer for 30 minutes, stirring occasionally. Uncover and simmer 30 minutes more.

Cook lasagna noodles according to package directions. Rinse in cold water and drain.

In a medium bowl, combine ricotta, egg, Parmesan cheese, 1/2 tsp. salt, and 1 tsp. parsley.

Preheat oven to 375 degrees. Spread 1/3 of meat sauce in bottom of 13x9 baking dish. Cover with 4 noodles. Spread 1/2 of ricotta mixture on noodles; sprinkle with one cup mozzarella. Cover with 4 noodles. Spread another 1/3 of meat sauce; cover with 4 noodles. Spread last 1/2 of ricotta mixture and sprinkle 1 cup mozzarella; cover with 4 noodles. Spread last 1/3 of meat sauce over noodles.

Cover and bake for 30 minutes. Remove cover and sprinkle last cup of mozzarella over top. Bake for 10 more minutes. Let stand for 10 minutes before serving.

Grilled Chicken Alfredo

Okay, so my photos seriously need to improve. I'm pining for a DSLR but that's not gonna happen for a long time. So sorry for the crappy pictures that don't make the food look appetizing!

I used the Guiltless Alfredo Sauce from the Best Bites site. Highly recommended! Again, you want to use shredded Parmesan cheese so that it will melt into the sauce without making it grainy.

GRILLED CHICKEN ALFREDO

1+ lb. boneless, skinless chicken breasts, trimmed and pounded to an even thickness
3-4 Tbsp. Italian dressing
1 lb. box penne rigate pasta

Sauce:
from Our Best Bites

2 cups low-fat milk (not skim)
1/3 cup (3 oz) 1/3-less-fat cream cheese (or neufchatel)
2 Tbsp. flour
1 tsp. salt
1 Tbsp. butter
3 garlic cloves, minced
1 cup shredded Parmesan cheese (+ a little more for garnish)

Place chicken in gallon-size Ziploc bag with Italian dressing. Allow to marinate at least 30 minutes in fridge.

Prepare pasta according to package directions. Rinse and drain.

Meanwhile, preheat grill to med-high heat.

Combine milk, cream cheese, flour, and salt in a blender; process until smooth and set aside. In a non-stick saucepan, melt butter over med-high heat; saute garlic for about 30 seconds. Add milk mixture to pan and stir constantly for 3-4 minutes, just until it comes to a simmer. Keep stirring a let cook a few minutes more, until thickened. Remove pan from heat and stir in Parmesan cheese. Cover and let stand 10 minutes.

Grill chicken 3-4 minutes on each side, or until cooked through. Cut breasts into strips.

Stir sauce and toss with pasta in a large bowl. Serve with chicken on top and sprinkle with a little more Parmesan cheese.

When reheating leftovers, add milk to thin out sauce - as it thickens when it cools.

Asian Chicken Pasta Salad

As usual, I've adapted this recipe from one I found on Allrecipes.com.

The original called for bow-tie pasta. Um, yeah. Nothing says "Asian" like bow-ties. So instead I used Ramen noodles. I had some from an Asian market but you can use the packages you buy for super cheap at the grocery store or Wal-mart. Doesn't matter what flavor because you are only using the noodles.

Also, it calls for rice vinegar, but I didn't have any so I used red wine vinegar and it tasted just fine. So if you are like me and don't have rice vinegar, just substitute with what you do have. (Rice vinegar, sesame oil, and sesame seeds should be found in the Asian section at your grocery store).

One more note: I think this dish could benefit from some sliced or slivered almonds. Just a thought.

ASIAN CHICKEN PASTA SALAD

1/4 cup sesame seeds
4 (3 oz.) packages Ramen noodles, any flavor
1/3 cup vegetable oil
1/3 cup less-sodium soy sauce
1/3 cup rice vinegar
1 tsp. sesame oil
3 Tbsp. white sugar
1/2 tsp. ground ginger
1/4 tsp. black pepper
3 cups diced, cooked chicken breast
1/3 cup chopped cilantro
1/3 cup chopped green onion
2 medium carrots, grated
*sliced or slivered almonds for garnish?

Heat a skillet over medium-high heat. Add sesame seeds and cook, stirring frequently until lightly toasted and fragrant. Remove from heat and set aside.

Bring a large pot of lightly salted water to a boil; add pasta (break each brick into at least 4 pieces so the noodles aren't too long) and cook 3-4 minutes or until slightly tender but not soft. Drain and rinse in cold water until cool. Transfer to a large bowl.

In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger and pepper. Shake well.

Pour dressing over pasta and toss to coat evenly. Gently mix in chicken, cilantro, green onions, and carrot. *Sprinkle with almonds.