Creamy Chicken Pasta With Mushrooms and Spinach

INGREDIENTS

4 boneless skinless chicken breast

1/4 cup butter

4 garlic cloves, minced

1 tablespoon lemon juice

1 can condensed cream of mushroom soup with roasted garlic

1 tablespoon Italian seasoning

salt

pepper

1/2 cup half and half

1/2 cup Parmesan cheese

1 bag baby spinach

1 cup mushrooms, sliced

4 slices cooked bacon, crumbled

1 cup mozzarella cheese, shredded

1 pound linguine noodles

DIRECTIONS

1. Preheat oven to 350 degrees.

2. Season chicken with salt and pepper. In a large skillet melt butter over medium heat then add in chicken and garlic. Cook for chicken 5-7 minutes each side, or until each side is browned. Stir in the lemon juice, soup, Italian season, half and half, and Parmesan cheese.

3. Arrange spinach along the bottom of a 13x9 inch baking dish then top with sliced mushrooms. Pour chicken and sauce over the top and sprinkle with bacon then mozzarella cheese.

4. Bake 25-30 minutes.

5. In a boiling pot of salted water cook the linguine noodles 8-10 minutes, or until al dente.

6. Serve chicken on top of pasta.

Meatball Sandwiches

INGREDIENTS
1 1/2 pounds ground beef
1 cup bread crumbs
3 tablespoons dried Italian seasoning
6 garlic cloves, minced
1 small onion, chopped
28 ounce can crushed tomatoes
3 tablespoons parsley
1/2 cup Parmesan cheese
2 eggs, beaten
1 loaf of French bread
3 tablespoons olive oil
1 teaspoon garlic powder
1 cup mozzarella cheese, shredded

DIRECTIONS
1. Preheat the oven to 350 degrees.
2. In a medium bowl, combine by hand the ground beef, bread crumbs, 2 tablespoons Italian seasoning, 4 garlic cloves, parsley, Parmesan cheese, and eggs. Shape into meatballs, and place in a baking dish. Bake for 15 to 20 minutes, or until cooked through.
3. Slice the loaf of french bread in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder. Put the loaf into the oven during the last 5 minutes of the meatballs cooking time.
5. In a large sauce pan over medium heat saute the onions and garlic for 3 minutes. Stir in the tomatoes and add a tablespoon of Italian seasoning. When the meatballs are done, transfer them to the sauce. Spoon onto the french bread and top with mozzarella cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Slice into individual sandwiches.

Sloppy Tots and Joes

INGREDIENTS
1-32 ounce package tater tots
1 pound ground beef
1-8 ounce can of tomato sauce
1-6 ounce can tomato paste
2 tablespoons ketchup
1/4 cup water
1 tablespoon brown sugar
1tablespoon Worcestershire sauce
1 teaspoon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup cheddar cheese, shredded
1 cup pepper jack cheese, shredded
4 hamburger buns

DIRECTIONS
1. Preheat oven to 425 degrees.
2. In a large skillet cook ground beef seasoned with garlic powder, onion powder, salt and pepper. Drain excess fat.
3. Stir in tomato sauce, tomato paste, ketchup, water, brown sugar, Worcestershire sauce and mustard. Bring to a boil. Cover and simmer for 30 minutes.
4. Arrange tater tots in a single layer in a baking pan. Bake for 12 minutes.
5. Pour sloppy joe mixture over the tater tots. Sprinkle with cheese. Bake an additional 10 minutes or until cheese is melted. Serve on buns.

Slow Cooked Three Bean Turkey Chili

INGREDIENTS
2 1/2 pounds ground turkey or beef
1-15 ounce can black beans, rinsed and drained
1-15 ounce can kidney beans, rinsed and drained
1-15 ounce can pinto beans, rinsed and drained
3-14.5 ounce cans diced tomatoes with jalapenos
1 large onions, chopped
1 green bell pepper, minced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons salt
1 teaspoon pepper

DIRECTIONS
1. In a skillet, cook turkey or beef with onions, garlic and bell pepper. Cook over medium heat until no longer pink. Drain excess fat.
2. Transfer to a slow cooker. Stir in beans, tomatoes, chili powder, cumin, salt and pepper.
3. Cover and cook on low for 8-10 hours or on high for 4 hours. Serve topped with cheddar cheese, onions, sour cream, tortilla chips or your favorite toppings.

NOTE: This is not spicy. Too kick it up add some cayenne pepper and crushed red pepper.

Broccoli Beef Lo Mein

INGREDIENTS
2 pounds round steak, sliced in thin strips
2 cups onion, chopped
6 garlic cloves, minced
2 tablespoons ginger, minced
1/4 cup plus 6 tablespoons soy sauce
16 ounces linguine pasta
2 teaspoons sesame oil
3 tablespoons vegetable oil
6 cups broccoli, chopped
6 tablespoons beef broth
4 tablespoons brown sugar
2 tablespoons oyster sauce

DIRECTIONS
1. In a large bowl mix together 1/4 cup soy sauce, 1 cup chopped onions, 2 minced garlic cloves and 1 tablespoon minced ginger. Add the beef and allow to marinate as you prepare the remainder of the meal.
2. Add the pasta to a large pot of lightly salted boiling water. Cook according to package directions. Drain the noodles, then return them to the pot. Toss them with the sesame oil.
3. In a large skillet heat vegetable oil over medium high heat. Add the broccoli and remaining onion and cook, stirring often for 3 minutes. Add the remaining ginger and garlic and continue stirring while the mixture cooks for another minute. Add the beef and cook it, stirring often, for 5 minutes or until no longer pink. Add the broccoli and beef to the pasta.
4. In a small bowl, mix the broth, soy sauce, brown sugar, and oyster sauce. Stir in the sauce with the pasta and continue cooking, stirring often, for 1 to 2 minutes or until everything is heated through.

Angel Hair Pasta With Chicken

INGREDIENTS
2 chicken breasts, sliced in strips
8 ounces angel hair pasta
1/4 cup olive oil
1/4 onion, chopped
4 cloves garlic, minced
2 cups campari tomatoes, diced
3 tablespoons balsamic vinegar
1 can chicken broth
salt
garlic
pepper
crushed red pepper flakes
3 tablespoons chopped fresh basil
1/4 cup grated Parmesan cheese

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4-5 minutes or until al dente then drain.
2. Pour olive oil in a large deep skillet over medium high heat. Saute chicken with onions and garlic about 8 minutes or until chicken is no longer pink. Add tomatoes, vinegar and chicken broth and simmer for about 8 minutes.
3. Stir in red pepper flakes, pepper, basil and cooked pasta, tossing with sauce. Simmer for about 5 more minutes and serve topped with Parmesan.

Slow Cooked Pot Roast

INGREDIENTS
1 3-pound beef chuck roast
salt
pepper
garlic powder
3 tablespoons of vegetable oil
1 package dry onion soup mix
1 can cream of mushroom soup
1 can of water
4 small potatoes, quartered
1 large carrot, quartered in 3 inch pieces
rosemary

DIRECTIONS
1. In a large skillet heat oil over medium high heat. Season roast with garlic powder, salt and pepper. Brown the roast in the skillet about 3 minutes on each side or until browned.
2. In the slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
3. Cook on high for 4 to 5 hours, or on low for 8 to 9 hours.
4. About 2 hours before the roast is done, preheat the oven to 375 degrees. Place the potatoes in a large baking dish. Season with salt, pepper and rosemary. Cook for 30-45 minutes until the potatoes just start to brown. Add the potatoes and carrots to the roast for the last hour of cooking.
5. Remove roast and vegetables. Serve the roast and vegetables topped with the gravy.

Arroz Con Pollo

INGREDIENTS
2 boneless skinless chicken breasts, cut into 1 inch cubes
2 chorizos, chopped casing removed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
3 tablespoons vegetable oil
1 green bell pepper, chopped
1/2 onion, chopped
2 garlic cloves, minced
1 cup saffron yellow rice
1 can chicken broth
1/2 cup white wine
1 can stewed tomatoes, chopped

DIRECTIONS
1. Season chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
2. Heat oil in a large skillet over medium heat. Add chicken and chorizo, cook thoroughly about 8 minutes stirring regularly.
3. Add green pepper, onions, and garlic to skillet. Cook for 5 minutes.
4. Add rice and cook 1 to 2 minutes. Stir in broth, white wine, and tomatoes. Stir in remaining salt, pepper, and paprika. Bring to a boil. Cover, and simmer for 20-25 minutes until the rice is cooked.

Lasagna

INGREDIENTS
9 uncooked lasagna noodles
1 onion, chopped
5 garlic cloves, minced
2 28-ounce cans crushed tomatoes
1 14-ounce can diced tomatoes
1 tablespoons oregano
1 tablespoons basil
1 teaspoon salt
1 teaspoon pepper
1 pound sweet Italian sausage
1 pound hot Italian sausage
1 pound fresh mozzarella cheese, thinly sliced
8 ounces ricotta cheese
8 ounces cottage cheese
½ cup Parmesan cheese

1. In a large skillet over medium heat, brown sausage with onion and garlic. Drain fat.
2. Mix in oregano, basil, salt, pepper and tomatoes. Simmer for 30 to 45 minutes.
3. Bring a large part of salted water to a boil. Add lasagna noodles and cook 8-10 minutes, drain.
4. In a small bowl mix together cottage and ricotta cheese.
5. In a large baking dish put 2 tablespoons of the sauce or enough to cover the bottom of the pan to prevent sticking. Make a layer of lasagna noodles (3 noodles per layer). Top with a third of the sauce, ½ of the ricotta-cottage cheese mixture, and 1/3 of the mozzarella cheese. Repeat with another layer. Top with remaining noodles, sauce, mozzarella and Parmesan cheese.
6. Bake at 375 degrees for 30-45 minutes.

Easy Stuffed Pork Chops

INGREDIENTS
4 bone-in thick pork chops
garlic powder
salt
pepper
Campbell's Golden Mushroom soup
1/2 cup water
1 box stuffing

DIRECTIONS
1. Heat oven to 375 degrees.
2. Prepare stuffing mix according to box directions.
3. Make a slit on the side of each pork chop to form a pocket. Season pork chops with salt, pepper, and garlic powder on both sides. Stuff each pork chop with the stuffing.
4. Arrange pork chops in a large baking dish. Bake for 45 minutes flipping the pork chops half way through.
5. In a bowl mix together the water and golden mushroom soup.
6. Pour the soup over the top of the pork chops. Cook in the oven an additional 15-20 minutes.

Mexican Pasta Skillet

I get home from the gym last night around 7:00 only to find the chicken breasts I planned on cooking for dinner were not fully defrosted. Frustrated not knowing what to make for dinner I decide to check my email. Makes total sense right? Well good thing I did because Shannon had emailed me a recipe she saw that made her think of me. Hmm...I kind of have all of those ingredients. Less than a half an hour later dinner was on the table!

INGREDIENTS
1 pound cooked chicken, cut into 1" chunks
1 tablespoon olive oil
2 cups salsa
8 ounces tomato sauce
1 1/2 cups water
2 cups uncooked elbow macaroni
1 cup frozen corn
1 cup pepperjack cheese, shredded

DIRECTIONS
1. In a large skillet heat, add olive oil and chicken. Cook about 2 minutes stirring constantly.
2. Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
3. Sprinkle with cheese. Cover and let stand 1 to 2 minutes or until cheese is melted.

Spicy Pesto Chicken Pasta

INGREDIENTS
16 ounces bow tie pasta
3 tablespoons olive oil
2 teaspoons hot chile paste
1 pound boneless skinless chicken breast, cut into 1 inch pieces
6 tablespoons basil pesto
1/2 cup grated Parmesan cheese
1/2 cup chopped cilantro

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear
3. Toss the cooked pasta, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.

Amazing chicken

2.5 lbs bone in skin on chicken
6 slices bacon sliced in half in pieces
1 medium onion diced
5 cloves garlic diced
1/2 cup flour
1.5 tsp lawrys seasoning salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
1.5 tsp garlic powder
2 tbsp olive oil
1 cup tomato sauce
2 cups chicken stock

In small bowl combine flour, seasoning salt, cayenne pepper, black pepper and garlic powder. In large pot or dutch oven add olive oil over medium low heat. Toss in bacon and allow it to render. While bacon is cooking lightly coat chicken with a portion of your flour mixture on all sides. Once bacon starts to crisp remove it from oil and set aside. Add chicken to pan and allow it to brown. While chicken browns take remaining flour mixture and coat your diced onions lightly. Once chicken has browned remove it and set it aside. Add onions to pan and stir around to loosen some of the bits off the bottom of the pan. Cook for about 3 minutes stirring often and add garlic. Cook for about 1 minute (you do not want the garlic to brown) and add in the tomato sauce. Using your spoon scrape the bottom of the pan to deglaze and pick up all of the bits from the bottom for intense flavor. Add bacon back into sauce and stir to combine. Add chicken back in pan and stir around to coat. Reduce heat to low. Add in 1/2 cup of chicken stock at a time allowing sauce to thicken as the chicken cooks. Once the sauce begins reducing if your chicken is not done add in more stock and let it continue simmering, stirring often and making sure to scrape the bottom of the pan. Once chicken is done, and the juices run clear serve chicken and sauce over a bed of rice.

Note: I used about 1.5 cups of stock during cooking because my chicken was cooking pretty slow. You can also use the broth to adjust for consistancy I wanted a rich sauce but not a heavy thick one so I went heavy on the sauce. If you prefer a thick chunky one go light on it.

Printable version click to enlarge

Brown butter Gnocchi with spinach and pine nuts

• 1 16 oz package gnocchi
  
• 2 tbsp butter
• 2 tbsp pine nuts
• 5 garlic cloves, minced
• 1 (10-ounce) package fresh spinach, torn
• 1/4 tspn salt
• 1/4 tspn freshly ground black pepper
• 1/4 cup shredded Parmesan cheese

Cook gnocchi according to package directions, omitting salt and fat; drain. Heat butter in a large nonstick skillet over medium heat. Add pine nuts to pan; cook 3 minutes or until butter and nuts are lightly browned, stirring constantly. Add garlic to pan; cook 30 seconds. Turn of heat. Add gnocchi and spinach to pan and wilt spinach, stirring constantly. Stir in salt and pepper. Sprinkle with Parmesan cheese.

It is very important to watch this meal as you cook. If you let the garlic go too long it will burn. If you burn the garlic the meal is ruined.

Bacon and Spinach Frittata

INGREDIENTS
8 eggs
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pounds bacon, sliced
1 1/4 cup Swiss cheese, shredded
3/4 pounds frozen spinach
cooking spray

DIRECTIONS
1. Preheat oven to 375 degrees.
2. Cook bacon in skillet on medium high heat until crispy. Remove and place on a paper towel lined plate.
3. Cook spinach according to package directions. Drain excess water.
4. In a large mixing bowl beat eggs and milk. Season with salt and pepper. Stir in 1 cup of cheese, bacon and spinach.
5. Spray 8 inch round baking dish with cooking spray. Pour in egg mixture and top with remaining ¼ cup of cheese. Bake for 25 minutes or until eggs are fully cooked. Let stand 3 minutes and serve.

French Toast

INGREDIENTS
4 eggs
3/4 cup milk
3 tablespoons brown sugar
1 teaspoon ground nutmeg
8 slices of your favorite bread
1 tablespoon ground cinnamon
1 tablespoon powdered sugar
cooking spray

DIRECTIONS
1. In a large mixing bowl, beat the eggs. Add the milk, brown sugar and nutmeg; mix well to combine.
2. Soak bread slices in the egg mixture, coating both sides. Let excess egg mixture drip off.
3. Spray frying pan with cooking spray and heat over medium high heat. Add bread slices to hot skillet and cook 2-3 minutes per side, or until lightly browned. Serve sprinkled with cinnamon and powdered sugar.

NOTE: Get creative with your bread choice. You can use croissants, baguettes, or even sourdough.

Slow Cooked Beef and Spaghetti

INGREDIENTS
2-3 pound beef roast (I used tri tip since that is what I had)
2 tablespoons vegetable oil
salt
pepper
1 medium onion, chopped
4 garlic cloves, minced
2- 28 ounce cans crushed tomatoes
2 teaspoon oregano, dried
2 teaspoons basil, dried
cooking spray

DIRECTIONS
1. Season roast with salt and pepper. Heat oil in large skillet over medium heat. Add roast and brown on all sides.
2. Spray crock pot with cooking spray. Place roast in the crock pot. Add onions, garlic, tomatoes, oregano, basil, salt and pepper.
3. Cook on low for 8 hours. Slice and serve over the top of spaghetti noodles.

Hamburger Pie

INGREDIENTS
1-1 ½ pounds ground hamburger
6 cups mashed potatoes
1 can French-style green beans, drained
1 can tomato soup
3 tablespoons ketchup
2 tablespoons Worcestershire
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
1-1 ½ cups shredded Colby cheese

DIRECTIONS
1. Preheat oven to 375 degrees.
2. In a large skillet cook hamburger, garlic powder, onion powder, salt and pepper over medium-high for about 5-8 minutes, or until no longer pink, stirring constantly. Drain excess fat.
3. Mix in the can of tomato soup, half of a can of water, ketchup and Worcestershire sauce. Stir in the green beans. Simmer over medium heat for about 5 minutes.
4. Place hamburger mixture in a 9x13 baking dish. Top with a layer of mashed potatoes then sprinkle with cheese. Bake for 30 minutes.

Spicy Pork Burritos

INGREDIENTS
2-3 pounds pork, cut in chunks
5 garlic cloves, minced
½ onion, chopped
½ teaspoon salt
½ teaspoon pepper
½ teaspoon ground cumin
1 tablespoon corn starch
3 tablespoons vegetable oil
1 ½ cups Verde salsa
½ cup salsa
pepper jack cheese, shredded
flour tortillas

DIRECTIONS
1. In a large skillet, add vegetable oil, onion, and garlic. Saute on medium high heat until onions are translucent. Add pork. Season with salt, pepper, and cumin and cook until the pork is no longer pink, about 10 minutes. Drain any excess fat.
2. Stir in both salsas and corn starch. Cook on low heat about 10 minutes.
3. On a cookie sheet, place meat mixture and cheese in the center of a flour tortilla. Reserve the extra sauce from the meat mixture. Fold in ends of the tortilla and then sides forming a burrito. Broil in oven for 2-3 minutes until the tortilla turns light brown. Top burritos with extra sauce and cheese and place back in oven for another minute to let the cheese melt.
4. Serve topped with sour cream or guacamole.

Shrimp Fajitas

INGREDIENTS
1 pound shrimp, peeled and deveined
2 tablespoons vegetable oil
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Tapatio (or your favorite hot sauce)
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium onion, julienned
2 bell peppers, julienned (two different colors sweetens up the dish and add more color)
flour tortillas

DIRECTIONS
1. In a large Ziploc bag combine the vegetable oil, lemon juice, garlic, garlic powder, onion powder, Tapatio, crushed red pepper flakes, salt, and pepper. Squeeze the bag to thoroughly mix the marinade. Add shrimp. Refrigerate and let shrimp marinade for 15 to 30 minutes.
2. Heat a large skillet over medium-high heat. Add shrimp along with the marinade and cook about 2 minutes or until no longer pink.
3. Add bell peppers and onions. Cook until tender, about 5 minutes.
4. Serve with flour tortillas, sour cream, guacamole or your favorite toppings.