Spicy Rigatoni Pasta

 Ingredients:

1 lb. Rigatoni pasta 

1 lb spicy italian sausage

1lb mild italian sausage

1 white onion, diced

2 T. garlic, minced

1/3 cup tomato pasta

1 cup vegetable broth

1 1/2 c heavy cream

1 t. garlic powder

1 t. onion power

1 t dried basil

1 t. oregano

1/2 t. thyme 

salt and pepper

optional: red pepper flakes, parmesan cheese, fresh parsley

Instructions:

1 lb. of dry rigatoni noodles, cook according to the directions and save 1/2 cup pasta water.  Strain and set aside.  

Add1 l lb. spicy Italian sausage and 1 lb mild Italian sausage to a pan on medium high heat. Cook 8-10 minutes until browned.  rumble and set aside.

to the same pan, Add 1 tablespoon of butter to a pan on medium heat.  Add 1 diced white onion ad 2 tablespoon of minced garlic.  Cook 2 minutes.

Add 1/3 cup tomato pats, 1 cup veggie broth and 1 1/2 cup heavy cream.  Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon thyme, salt and pepper.  Simmer sauce 5 minutes.

Add cooked rigatoni and reserve pasta water. Add cooked sausage and mix well.

Top with crushed red pepper flakes, parmesan cheese and fresh parsley. 

One Pot Lemon Butter Ricotta and Zucchini Pasta

 3 T salted butter

1 small shallot, chopped

2 cloves garlic, chopped

2 T fresh thyme leaves

2 t. lemon zest

red pepper flakes

1 lb. short cut pasta

2 zucchini or yellow summer squash, grated about 2 to 2 1/2 cups grated

4 cups low sodium chicken or vegetable broth

kosher salt and black pepper

1 cup whole milk ricotta cheese

1/2 c shredded gouda or fontina cheese

1 cup fresh basil, roughly chopped 

Instructions:

In a large pot over medium heat, melt together butter, thyme, lemon zest and a pinch of red pepper flakes.  Cook until butter is brown, and lemon is fragrant about 3 minutes. Stir in the pasta and toss to coat in the lemony butter.  Stir in the zucchini and broth. Season with salt and pepper.  

Bring to a boil over high heat. Simmer about 5-8 minutes until pasta is al dente stirring often.

Stir in the ricotta, gouda and basil.  Cook another few minutes until very creamy and the basil is wilted. It should be creamy, but with just a touch of liquid. 

Divid the pasta among the bowls and top with thyme, basil and pepper flakes.  Enjoy immediately.  

One Skillet Ground Beef Stroganoff

 1 Tbsp olive oil

8oz. white button mushrooms, slice

2 Tbsp butter 

1/2 onion, diced

1 lb. ground beef

2 tsp. garlic powder

3 Tbsp flour

1 tsp paprika

1/4 cup dry sherry, or beef broth

1 1/2 tsp salt

1/2 black pepper

4 cups dry egg noodles

1/2 cup sour cream

1 to 2 Tbsp freshly chopped parsley

Add the olive oil to large skillet (that has a lid) and saute the mushrooms over medium heat, until tender, about 5 to 6 minutes.  Remove from skittet to plate.

Return the skillet to the stove top and melt the better.  Add the ground beef, onion and garlic powder and cook until ground beef is broken up and cooked through.  Drain any fat and return skittet to stove top.  

Stir in the flour and paprika until thick, about 1 to 2 minutes. Splash the dry sherry into the pan and stir, scraping any browned bits from the bottom of the pan, cooking until dry sherry is evaporated. 

Gradually stir in the beef broth, salt and pepper.  bring mixture to a boil and add the egg noodles. Reduce heat to simmer and cover.  Stir often until noodles are tender, about 8 to 10 minutes.  Return the mushrooms to the skillet and stir to combine. 

Stir in the sour cream and freshly chopped parsley.  Serve warm.

PASTA WITH BUTTERNUT SAUCE, SPICY SAUSAGE AND BABY SPINACH

INGREDIENTS

• 11 oz 4 links spicy chicken Italian sausage
• 1 lb butternut squash, peeled and diced
• 1 tbsp whipped butter
• 10 oz pasta, wheat or gluten-free
• 1/4 cup shallots, minced
• 3 cloves garlic, minced
• 2 cups baby spinach, roughly chopped
• 2 tbsp fresh shaved parmesan cheese
• 4 sage leaves, sliced thin
• kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

• Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.
• Remove squash with a slotted spoon and place in a blender, blend until smooth.
• Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.
• Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
• Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 - 6 minutes.
• Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking.
• Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.
• Serve with additional parmesan cheese on the side if desired.

One-Pot Cheesy Italian Pasta and Chicken

 Ingredients

8 ounces baby spinach leaves, divided

1 cup (7 ounces) sundried tomatoes packed in oil and italian herbs 

1 large yellow onion, sliced

1 pound uncooked boneless, skinless chicken breast ( cut into 1/2 " bite size pieces)

6 garlic cloves, sliced

1 pound dry linguine

2 t. dried Italian seasoning

2 t. kosher salt

1 t. fresh ground pepper

1/2 t crushed red pepper flakes

5 cups chicken broth

4 ounces fresh parmesan cheese, shredded

Instructions

Combine 1/2 of the spinach with the tomatoes. onion, chicken, garlic, linguine, Italian seasoning, salt, pepper, and crushed red pepper in a 5 quart dutch oven over medium high heat.  Pour chicken broth over the top. Cover and bring to a boil. 

Cook 7-9 minutes until pasta is al dente (with bite to it).  Toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking.  This is going to make the base for out delicious cheese sauce. 

Turn of the heat and add the cheese tot he pasta.  Toss pasta with tongs until the cheese melts into the pasta.  Toss in remaining spinach.

Serve and enjoy.  

One Pot Pasta Dish

12 oz pasta (linguine)
1 can (15 oz) diced tomatoes with liquid
1 large sweet onion cut in julienne strips
4 cloves garlic, thinly sliced
1/2 t. red pepper flakes
2 t. dried oregano leaves
2 large sprigs basil, chopped
6 c. chicken broth
2 T. extra virgin olive oil
Parmesan cheese for garnish
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot.  Pour in broth.  Sprinkle on top the pepper flakes and oregano.  Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so.  Cook until almost all liquid has evaporated.

Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of  the pot.  Serve garnished with Parmesan cheese.

Penne with Pumpkin and Sausage

8 oz whole wheat penne
1 lb. ground Italian Sausage
1 T. olive oil
2 shallots, finely chopped
4 garlic cloves, minced
1 c. low sodium chicken broth
12 oz pumpkin puree
1/2 c. heavy cream
1/2 c. crushed red pepper flakes
pinch ground cinnamon
salt/pepper to tast
granted romano cheese

1.  Cook pasta to al dente, according to package directions.  Drain and set aside.
2.  In a medium skillet brown sausage set aside
3.  In a skillet, over medium heat add oil and saute shallots and garlic for 3 minutes.
4.  Stir in chicken broth, pumpkin, cream, crushed red pepper, cinnamon, salt and pepper.
5.  Reduce heat to simmer 8-10 minutes to thicken.
6.  Stir in cooked penne, sausage, and cheese.
7.  Serve hot with grated Romano cheese
refrigerate any leftover

Slow Cooker Creamy Lemon Chicken

Slow Cooker Creamy Lemon Chicken

Author: Six Sisters' Stuff

Recipe type: Main Dish

Prep time:  15 mins

Cook time:  6 hours

Total time:  6 hours 15 mins

Serves: 5-6

 

Ingredients

• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 lbs skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1 (15 oz) can chicken broth (or chicken stock)
• 6 tablespoons fresh lemon juice
• 4 cloves garlic, minced
• zest of one lemon
• 3 tablespoons diced onion (I used a yellow sweet onion)
• 1 teaspoon chopped fresh parsley
• 1 (8 oz) package cream cheese (you can use ⅓ less fat or fat free)

Instructions

1. In a small bowl, mix together the oregano, salt, and pepper. Rub the mixture into chicken.
2. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker sprayed with non-stick cooking spray.
3. In the same skillet (don't rinse it out - everything that is left in that pan will add flavor!), mix the chicken broth, lemon juice, and garlic. Bring the mixture to boil. Pour over the chicken in the slow cooker. Add the lemon zest and diced onion on top of the chicken.
4. Cover and cook on high for 2-3 hours or low for 5-6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
5. About 15 minutes before you’re ready to serve, remove the chicken and place on a serving platter. Add the cream to cheese to the juice in the crock pot and whisk until smooth. Let cook on high heat for 15 minutes so that it can thicken up. If you want to make the sauce thicker, mix together 1 teaspoon cornstarch with 1 teaspoon cold water and whisk into sauce.

Notes

Since you are whisking the sauce directly in the slow cooker, I recommend using a silicone whisk so that you don't scratch the bottom of your slow cooker.

Chicken Bacon Ranch Pasta

Ingredients

• 1 lb. penne pasta
• 6 strips of bacon, diced
• 2 T. all purpose flour
• 1 packet of ranch seasoning mix
• 2 c. milk
• 1 T. butter
• salt and pepper
• 2 boneless skinless chicken breast (cut into pieces)
• 1 c. shredded chedder cheese

Directions

• start by cooking your pasta, draining it, and stetting it aside
• While you are making your noodles; cook your bacon in a skillet, drain, the grease but keep 1 T of bacon drippings in the pan.
• Add a tablespoon of butter to the bacon drippings and toss in your chicken breast pieces (cook util no longer pink/browned)
• Pour the ranch dressing mix and flour over the chicken then add the 2 cups of milk.  Stir until it is bubbly an thick.
• Add the cheese an half of the diced bacon pieces to the pan; stir until melted.
• Combine the sauce and pasta noodles together-add salt and pepper to taste.
• Top off the dish with the extra bacon pieces.

One-Pot Chicken Alfredo

Ingredients

• olive oil
•  chicken breast
• garlic cloves

cook the above all together

• 14 oz chicken broth
• 1 c. heavy cream
• 1/2 lb. uncooked penne

reduce heat and cook 15-20 minutes
stir and add 1 1/2 cups grate Parmesan cheese, serve

Ghoulash

Ghoulash

Ingredients

• 2 lbs hamburger meat
• 2 (12 ounce) packages elbow macaroni
• 1 medium onion, diced
• 2 cans diced tomatoes (14.5 oz)
• 1 can tomato sauce (25 oz)
• 1 1/2 T garlic powder
• salt and pepper to taste

Directions

• Brown hamburger meat until it's about halfway done.  Then add your diced onions until meat is completely browned and onions are soft.  
• Add 2 cans of diced tomatoes and mix together
• Add 1/2 cans of tomato sauce, garlic powder and a dash of salt and pepper
• In a separate pot, follow the directions and cook the elbow macaroni.  You want to sightly undercook this pasta because it will cook a little more once you a dd the meat and sauce mixture. 
• Once the pasta is done, add it to the meat and sauce mixture and mix together
• Serve hot

~One pot pasta

One pot pasta

Throw it all in the pot, INCLUDING the uncooked pasta, and cook.  Bring it all to a boil, then reduce to a simmer.  The starch leaches out of the pasta and makes a rich, warm sauce for the noodles.  The other ingredients cook right along with the pasta.

Ingredients

12 ounces pasta (I use linguine)

1 can (15 ounce) diced tomatoes with liquid ( I use zesty pepper flavor)
1 large sweet onion, cute into julienne strips
4 cloves garlic, thinly sliced
1/2 t. red pepper flakes
2 t. dried oregano leaves
2 large sprigs basil, chipped
4 1/2 c. vegetable broth
2 T. extra virgin olive oil
Parmesan cheese for garnish

 

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot.  Pour in vegetable broth.  Sprinkle on top the pepper flakes, and oregano.  Drizzle top with oil. 

Cover pot and bring to a boil.  Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so.  Cook until almost all liquid has evaporated. 

Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot.  Serve garnished with Parmesan cheese.

Pasta Casserole

Pasta Casserole

1 pkg penne pasta

1 lb. ground beef

1 cup chopped green pepper

1 cup chopped onion

1 jar ~26 oz~ favorite spaghetti sauce

1 can ~10 3/4 oz~ condensed chedder cheese soup, undiluted

1 t. Italian seasoning

1 t. pepper ~

2 cup ~8oz~ shredded part skim mozzerella cheese, divided

 ~I didn't use any and it turned out fine.

 

~Cook pasta according to  package directions.  Meanwhile, in a lardge skillet, cook the beef, green pepper and onion over medium heat unil meat is no longer pink; drain. Stir in the spaghetti sauce, soup, Italian seasoning pepper.

~Drian pasta.  Add pasta, half the shredded cheese to beef mixture.  Stir well, make sure heated through top with cheese and serve.

Turkey Mushroom Pasta

Turkey Mushroom Pasta

*I double the recipe for a two night meal.

1 small box spaghetti

2 cups cubed cooked turkey (chicken works fine too)

1 can reduced fat cream of chicken soup, undiluted

1 cup water

3/4 cups mushrooms

1 t. dried rosemary, crushed

1 t. Italian seasoning

1/2 t. onion powder

1/2 t. garlic powder

1/2 cup shredded Italian cheese

1/2 cup reduced-fat sour cream

2 T. shredded Parmesan cheese

1 T. dried parsley  flakes

~Cook spaghetti according to package directions.  Meanwhile, in a large saucepan, combine the turkey, soup, water, mushrooms, rosemary, Italian seasoning, onion powder and garlic powder.  Bring to a boil.  Reduce heat; simmer, uncovered, for 5-7 minutes or until heated through and mushrooms are tender.

~Remove from heat.  Whisk in Italian cheese and sour cream until smooth.  Drain Spaghetti; place in a serving bowl.  Top with turkey mixture, Parmesan cheese and parsley.

Mexican Chicken Penne

1 package (16 ounces) penne pasta
2 cups (2 cans of chicken)
1 1/4 cups salsa con queso dip
1/2 c. milk
1/4 t. salt
1 can (15 ounces) black beans, rinsed and drained
1 large tomato, chopped
3 green onions, sliced
1/4 c. shredded cheddar cheese

~Cook pasta according to package directions.  Meanwhile in a large bowl, combine the chicken, dip, milk, and salt.
~Drain pasta; add to chicken mixture and toss to coat.  Top with black beans, tomato, onions and cheese.

Chicken Stroganoff

This is a great twist to a classic Stroganoff!

Our family LOVES this dinner!! I found this recipe in the Home Cooking Magazine p. 58

6 bacon strips 

1/2 pounds skinless, boneless chicken breast cut into 1/4 inch strips {I use one can of chicken, its faster and just as good} 

1/2 onion, finely chopped 

1/2 c. sliced mushrooms

 2/3 c. chicken broth {I use 3 cups to feed our family and it allows left overs for hubby's lunch the next day} 

1 garlic clove, crushed with the side of a knife 

1/4 t. salt 

pinch paprika pepper 

1/2 c. sour cream 

1 T flour {If you add more broth you will need to add more flour to help thicken up your sauce}

In a skillet, cook bacon until crisp. Drain, reserving at least 2 tablespoons drippings, Dice; set aside. In the reserved drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink {if it is from a can, cook until heated} and the mushrooms have exuded their liquid. Add the broth, garlic, salt, paprika, pepper and cooked bacon. Cover and simmer slowly for 10 minutes. Combine sour cream and flour until smooth; add to the skillet. Bring almost to a boil; cook and stir 2 minutes or until thickened. Serve over hot, cooked noodles. Add a fresh garden salad and bread and the meal is complete.

~Macaroni Chili Casserole~

Macaroni Chili Casserole

• 1 lb. ground beef
• 1 lb. hot Italian sausage
• 1/4 cup chopped onion
• 2 can black beans, drained
• 1 little can of hot tomato sauce
• 2 can sweet corn, drained
• 1 cans dice tomato, undrained
• 2 can tomato soup
• 1 tbsp chili powder
• 1 can chopped green chili
• 2 tsp cumin
• 1 box of macaroni, cooked and drained

Cook and drain the macaroni according to box instructions. Then in a skillet, brown beef and sausage with the chopped onions. We added sea salt and pepper to the meat and onion mixture while it cooked along with the chili powder. I let it simmer while we waited for the pasta to finishing cooking. Then we put all the ingredients in a big soup pot over the stove and heat it through until hot.

Just before serving add cilantro and shredded cheese.

This was a HUGE hit!!! Our little picky eater, Jolene, not only helped "sample" but had two bowls at dinner time! This is one we will be making lots. It is the perfect winter meal on those cold days.

~Italian Baked Penn~

 

Italian Baked Penne

1 package (16oz) penne rigate

1 package (1lb) ground mild Italian sausage

1 c. chopped onion

2 garlic cloves, crushed, or 1/2 garlic powder

1 package {8 oz} sliced fresh white mushrooms

1/4 t ground black pepper

1/2 t. Italian seasoning

1 can {14.5 oz} Italian style diced tomatoes

2 cans {14.5 oz} crushed tomatoes

3 c. fresh spinach, roughly chopped {optional}

8 oz. mozzarella cheese, grated

1 c. grated Parmesan cheese, divided

Preheat oven to 425 degrees

Bring water to boil in large pot of salted water.

Add penne pasta and cook until al dente, about

8 minutes. Drain and return to pan.

While pasta is cooking, heat large skillet over

medium-high heat. Add sausage, onion and garlic

and saute, until sausage is cooked through,

breaking up meat with back of spoon, about 10 minutes.

Add mushrooms and saute 3 minutes. Add pepper,

Italian seasoning and tomatoes to pan.

Simmer, stirring occasionally, about 8 minutes.

Combine sausage mixture to pasta, spinach, mozzarella

cheese and 1/3 cup Parmesan cheese.

Pour into 13 X 9 inch glass baking dish. Sprinkle

remaining 2/3 cup Parmesan cheese over.

Bake 15 minutes or until cheese is melted

and sauce is bubbling.