Ritzy Parmesan Chicken

This recipe is definitely one we use around our house. The kids enjoy it and it pairs nicely with mashed potatoes or with pasta and a marinara sauce for more of an Italian flair. I opted for the mashed potatoes for our Sunday dinner and made a chicken/milk gravy to go with it. It was a great combination. This is definitely a comfort food type meal.

Ritzy Parmesan Chicken 
(print this)

1 to 2 pounds boneless, skinless chicken breasts ....I cut breasts in half like a cutlet
1 sleeve Ritz crackers, crushed
1/4 cup parmesan cheese (the kind in the green can) can use freshly grated Parmesan if preferred
1 cup Buttermilk 
4 tablespoons butter or margarine, melted
2 tablespoons parsley
Put the Ritz crackers in a plastic ziploc bag and finely crush with a rolling pin. Add cheese and parsley to the bag and mix well. Dip chicken pieces in the buttermilk and then in the crumb mixture. Place chicken in a sprayed casserole dish, drizzle melted butter over the chicken.
Bake  in preheated 375 degree oven for 35 to 45 minutes until chicken is done inside.
Makes 4 servings

Farm Style Spaghetti and MeatBalls

 

I stumbled across this recipe and had to try it. It is definitely "Farm Food" and not the type of spaghetti you would see in an Italian Restaurant. The Sauce is definitely "soupy" but when tossed with the Pasta its perfect.

I used Whole Wheat Spaghetti and the kids didn't notice. Parker my 10 year old likes this  version of Spaghetti the best. He has requested it for lunch the last 2 days!! This flavor of this Spaghetti reminds me of the kind my mom made growing up.

Spaghetti and Meatballs from Dine and Dish

(printable version)

The sauce on this dish is not a thick and chunky sauce like many of you might be used to. It is a light, “soupy” sauce, which complements the seasoned meatballs and pasta perfectly, in my opinion!

For the meatballs

• 2 pounds ground beef
• 1 envelope Lipton Onion Soup Mix (I only used half a package)
• 1 egg
• 1/2 cup breadcrumbs
• 1 1/2 teaspoons Italian Seasoning

Using your hands, combine all the ingredients until well blended. Pinch off pieces of the meat mixture and shape into meatballs. Place in a large stock pot or dutch oven, then follow remaining instructions.

For the sauce:

• 1 Large can (I believe it is 29oz) Hunt’s Tomato Sauce
• 1/2 of can of water
• 2 Teaspoons Italian seasoning
• 1 envelope Lipton Onion Soup Mix
• 1 pinch ground cloves (don’t skip this… it is her “secret” ingredient)

In a large bowl, stir together sauce ingredients. Add to the stock pot with the meatballs and stir. Bring sauce to a boil, stirring occasionally. Reduce heat to medium low, place the lid on the pot, and cook until meatballs are cooked through. Depending on the size of your meatballs, this will be 30-45 minutes. (You can simmer this over low heat on your stove for a longer period of time, just remember to occasionally stir.).

Serve over thick spaghetti. Make sure to reserve a small amount of your pasta water and toss with your spaghetti after draining. This will help the sauce to stick to the pasta. Now, tuck your napkin in your shirt and enjoy!

Suzett's Peanut Butter Oat Bars

When  I was in Seattle visiting my friend Dana, I was re-introduced to these great bars. Dana's boys are allergic to wheat and dairy and these bars were easy to adapt to the dietary restrictions. Dana was surprised and touched that a friend (Suzett) thought of her and her family's needs when she delivered this yummy treat. These are super easy !! I line my baking dish with parchment paper to aid in the removal of these bars. They can be sticky so don't forget to grease your pan.


Peanut Butter Oat Bars

(Printable Version)

2/3 cup butter or margarine, melted

¼ cup peanut butter

1 cup packed brown sugar

¼ cup light corn syrup

¼ teaspoon vanilla extract

4 cups quick-cooking oats

Topping:

1/3-cup peanut butter

1 ½ cups semi-sweet chocolate chips

·     In a mixing bowl, combine the butter, peanut butter, brown sugar, corn syrup and vanilla

·     Gradually add the oats

·     Press into a greased 13 x 9 x 2 baking pan

·     Bake at 400 degrees for 12-14 minutes or until edges are golden brown

·     Cool for 5 minutes

·     Meanwhile, for topping, melt chips and peanut butter in a saucepan over very low heat

·     Stir until smooth and spread over warm bars.

·     Cool completely and refrigerate for 2 to 3 hours before cutting

Waffles of Insane Greatness

 

This will definitely be my new favorite waffle recipe. It is easy to make and I usually have all the ingredients on hand. This recipe produces a light and fluffy waffle on the inside with a slightly crunchy crust on the outside. PERFECT in my opinion. My kids were kind of bummed that I didn't make more .

Waffle of Insane Greatness

(Printable Version)    Recipe courtesy Aretha Frankensteins and the Food Network

Serves:4 servings

Ingredients

• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup whole milk or buttermilk
• 1/3 cup vegetable oil
• 1 egg
• 1 1/2 teaspoons sugar
• 3/4 teaspoon vanilla extract
• Butter and syrup, for serving

Directions

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.

Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Chicken Fajitas

I saw this great recipe awhile ago at "Gluten Free in Hawaii", I knew Kelly was on to something with this recipe. If you happen to struggle with gluten and need some gluten free ideas check out her blog. Thanks Kelly for a great recipe.We all enjoyed it .

 

Chicken Fajitas From " Gluten Free in Hawaii"
(Printable Version)
4-6 Chicken Breasts(depending on how many people youn are feeding) cut into strips

1 Tbs. oil

2 cloves garlic minced

1/4 c. lime juice

1/4 tsp. chili powder

1/2 tsp. oregano

1/4 tsp. thyme

1/2 tsp. cumin

salt and pepper

1 onion sliced

1 red bell pepper sliced and 1 yellow pepper sliced

 tortillas

In a large skillet, heat oil over high heat. add chicken and garlic. saute' until chicken is browned, add red pepper and onion. add lime juice and spices. cook on medium heat until onion and pepper are tender and chicken is cooked through. (i actually like to cook it until it is carmelized on the chicken and a lot of the liquid has cooked off)

put into tortillas or lettuce leaves. top with cheese and sour cream or any favorite toppings.

Flavorful Crock Pot Roast Beef

This was a great Sunday Meal that comes together rather quickly. My Family enjoyed the flavor combinations. The sweet carrots made an excellent side dish.
Crock Pot Roast Beef from The Sisters Dish
(Printable Version)
Ingredients:
5 lb. boneless rump roast (pretty much any cut of meat will work)
*
1 T garlic powder
*
1/2 t seasoned salt
*
1/2 t cayenne pepper
*
1/2 t oregano
*
1 onion, chopped
*
1 envelope dry onion soup mix
*
2 cups beef broth

Directions: Put everything together in the crock pot. Cook on low for 8-10 hours or high for 4-6 hours.

To make gravy: Melt 2 tablespoons butter in a medium saucepan. Mix in 2 tablespoons flour. Whisk in 2 cups of the liquid from the roast. Cook until it thickens to desired consistency.

This is also great for French dip sandwiches. Shred your meat, place in on bread of your choice and dip in the juice. We like to butter crusty rolls, sprinkle on some parmesan cheese and place under the broiler for a couple of minutes(until the cheese melts) before we put our meat on them and then dip. YUM!!

Sweet Carrots

Ingredients:

*
1 pound carrots, peeled and sliced
*
1 cup chicken broth
*
1 T butter
*
1 T sugar
*
salt and pepper to taste

Directions: Place everything together in a small saucepan. Bring to boil and cook until carrots are tender.

Ranch Style Biscuits and Gravy

Serve this wonderful Ranch-style gravy over hot split and buttered buttermilk biscuits. Biscuits with gravy make a great breakfast with fresh fruit, or serve along with a complete breakfast.

Sausage Gravy
Ingredients:
· 8 ounces breakfast sausage
· 2 tablespoons shortening or lard
· 3 tablespoons flour
· 1 1/2 to 1 3/4 cups milk
· salt and pepper, to taste
· dash cayenne pepper, optional
Preparation:
Cook sausage in a medium skillet over medium-low heat, stirring and breaking up with a spatula. With a slotted spoon, removed the browned crumbled sausage to a paper towel-lined plate. Add 2 tablespoons shortening, vegetable oil, or lard to the drippings in the skillet. Add flour, stirring until blended and bubbling. Gradually add 1 1/2 cups milk; continue stirring and cooking until thickened and bubbly. Add the crumbled sausage. If too thick, add a little more milk. Taste and add salt and pepper. Stir in a dash of cayenne pepper, if desired.
Serve over hot split and buttered biscuits. Serve sliced tomatoes or fresh fruit with these, or serve as part of a bigger breakfast.Serves 4 to 6.


Buttermilk Biscuits
Yield 15
Ingredients
4 cups all-purpose flour
1 tablespoon salt
1 tablespoon baking powder
1/2 teaspoons baking soda
1 cup vegetable shortening, cold, cut into 1/2-inch pieces(can substitute cold butter)
1 1/2 to 2 cups buttermilk, plus additional for brushing
Directions
Preheat the oven to 375 degrees F.
Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.
Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter.(I just cut my biscuits in squares then there is no wasted dough). Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 minutes until risen and golden brown.

Stuffed Pizza Rolls

Stuffed Pizza Rolls as seen on Our Best Bites
(Printable Version)
1 roll refrigerated pizza dough* (or make your own)
marinara/pizza sauce
2 T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

*You can use regular pizza dough, or thin crust.

Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.(I baked mine at 375* for approx. 15 minutes)

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares
Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after) You just need to be able to enclose the toppings in the dough so keep that in mind.
When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter (I tried both and there's not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese. (In lieu of the Parmesan, garlic, and Italian seasoning you could substitute garlic bread seasoning.)

Southwestern Beef

Okay.. I made this for dinner tonight and it was GREAT!! It is going to definitely be ranked among my favorite go to meals. For step by step photos and directions click on our best bites below....you won't be disappointed.
Southwestern Beef from Our Best Bites
1 onion, chopped
2 1/2-ish lb. beef roast, trimmed of fat but left whole
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green), chopped
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)
Small flour tortillas
Desired toppings: salsa or pico de gallo, guacamole, sour cream, shredded cheese, chopped cilantro, etc.
Directions
. Place chopped onion in the bottom of the slow cooker.
Combine seasonings in a small bowl and then rub seasoning mixture all over the roast.
Place roast over onions, top with chopped peppers,
and then pour the canned tomatoes on top of everything.
Cook on high for 5-6 hours or low for 8-9 hours , the meat shreds easily with two forks.

Shred meat and then serve with desired toppings!

FREEZER MEAL INSTRUCTIONS: Place tomatoes in the bottom of a freezer safe container. Place green peppers on top of tomatoes, then the seasoned roast, then the onions. When ready to cook, invert the container so the tomatoes are on top and cook 1-2 hours longer than the original recipe states.

Shepherd's Pie (using pantry items)

Here's a kid friendly food storage recipe using canned foods found in your pantry.
My kids actually enjoy this and it is super easy. It is even easier when topped with frozen Tatar tots instead of mashed potatoes.......( It is not very photogenic but you get the idea).

Shepherds Pie

2 lbs of lean ground beef browned with 1 small yellow onion( you could substitute dehydrated onion from your food storage here)
1 can of whole kernel corn ( or use the ones you canned yourself)
1 can of creamed corn
1 can of cream of mushroom soup

Drain the browned hamburger and add in the corns and soup. Place the mixture in a 9 x 13 baking dish. Mash 6 to 8 potatoes ( add milk and butter to your liking) top the beef and corn mixture with the mashed potatoes top with shredded cheese and place in a 350 * oven until cheese is melted and it is warmed through. This also freezes well.

Hawaiian Haystacks

Hawaiian Haystacks ( no cream of chicken soup here)

I came up with this version due to the fact that I am not big on using cream of chicken soup as a gravy………. Hope you like it as much as we did.


Sauce:
3 cups of chicken cooked and chopped and seasoned with salt and pepper
1 small onion diced
6 TBS butter
1/3 C Flour (heaping)
4 Cups of Chicken Stock
1 Cup of Half and Half (I used fat free)
Directions:
Cook rice with rice cooker, amount for number of people to feed.
Meanwhile : In a large saucepan sauté onion in butter over medium heat. Once the onions become translucent ,add the flour.
Stir in chicken stock and wisk until well blended. Add the chicken and half and half. Heat until warm throughout (do not boil)
Use toppings to suit your tastes…… Some Choices to consider
• cooked rice, sliced mushrooms
• pineapple tidbits and mandarin oranges, maraschino cherries
• chopped green onion ,olives, green pepper
• grated cheddar cheese , coconut
• slivered almonds,chow mein noodles
• celery, peas and carrots ,tomatoes
AND ANYTHING ELSE THAT SOUNDS YUMMY TO YOU

Layer on plate: Rice, Chicken gravy and any topping that suits your taste…..
Chow mein noodles, Soup mixture, Pineapple, Cheese, Celery, Green onions, Coconut, Almonds, and Soy sauce etc. !!

Baby Back Ribs ......

I found this great recipe at Taste of Home The sauce was really yummy and not too smoky.The dry rub really enhanced the flavor of the ribs. My family thought these were great.

Best Baby-Back Ribs ( I doubled the recipe for my famiy and had leftovers)
(Printable Version)
SERVINGS: 4
METHOD: Baked and grilled
TIME: Prep: 10 min.
Bake: 3 hours
Ingredients:
• 4 pounds pork baby back ribs
• 1 teaspoon garlic powder
• 1 teaspoon seasoned salt
• 1 teaspoon pepper
• 1 medium onion, sliced
• 1 cup ketchup
• 1 cup chili sauce
• 1/4 cup packed brown sugar
• 1 tablespoon dried minced onion
• 1 tablespoon Liquid Smoke, optional
• 1 tablespoon molasses
Directions:
Place ribs bone side down in a large roasting pan. Combine garlic powder, seasoned salt and pepper; sprinkle over ribs. Top with sliced onion. Cover tightly and bake at 350° for 2-1/2 hours.
In a large bowl, combine the remaining ingredients and Liquid
Smoke if desired. Drain fat from pan; discard sliced onion. Brush ribs with half of barbecue sauce. Cover and bake 30 minutes longer or until ribs are tender. ( I threw them on the BBQ for a great grill flair) Serve with remaining sauce. Yield: 4 servings.

General Tso's Chicken with Coconut Rice

General Tso's Chicken
Ingredients:
1 pound chicken thighs, boneless
1 tablespoon light soy sauce
1 egg, lightly beaten
freshly ground black or white pepper, to taste
Cornstarch, as needed
Sauce:
2 tablespoons dark soy sauce
1 tablespoon rice vinegar
2 teaspoons Chinese rice wine or dry sherry
1 tablespoon granulated sugar
3 tablespoons chicken broth or water
1 tablespoon minced ginger
2 teaspoons minced garlic
2 teaspoons cornstarch for thickening sauce, optional
Other:
3 green onions (spring onions, scallions)
5 to 10 small dried red chilli peppers, according to taste
3 - 4 cups oil for deep-frying and stir-frying, as needed
Preparation:
1. Cut the chicken into 1-inch cubes. Combine the chicken cubes with the egg, soy sauce, and pepper. Add enough cornstarch to nicely coat the chicken, using cooking chopsticks or your fingers to mix it in.
2. Combine the sauce ingredients in a bowl, stirring to dissolve the sugar. Set aside. Thinly slice the green onions.
3. Heat the oil in a wok to between 350 and 360 degrees Fahrenheit (175 - 180 degrees Celsius). Drop the chicken cubes into the hot oil, a few pieces at a time, and deep-fry until crispy (3 to 4 minutes). Remove the chicken cubes and drain on paper towels.
4. Drain and clean out the wok. Heat 2 tablespoons oil. When the oil is hot, add the sliced green onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).
5. Add the deep-fried chicken cubes back into the wok. Stir-fry until the chicken cubes are browned (about 1 minute).
6. Push the chicken up to the sides of the wok. Give the sauce a quick restir and add into the middle of the wok. If you added cornstarch to the sauce, stir it continually for 1 - 2 minutes to thicken.
7. Mix the sauce with the chicken. Cook and stir for another 2 minutes, stirring, until the chicken is nicely coated with the sauce. Serve immediately.


Coconut Rice

Serves:
6 servings

Ingredients
• 2 cups jasmine rice
• 1 1/2 cups water
• 1 cup canned unsweetened coconut milk
• 1 teaspoon kosher salt
Directions
Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.
Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.
I used my rice cooker following the above recipe and it turned out perfect

Grilled Chicken Pasta in a Tomato Cream Sauce

Grilled Chicken Pasta in a Tomato Cream Sauce from Amanda's Recipes
1 lb boneless, skinless chicken breasts
Montreal Steak seasoning
1/2 pound penne pasta
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
½ cup chicken broth
1 (8-ounce) can tomato sauce
1 cup heavy cream
1/2 to 1 tsp salt & pepper (to taste)
1 tablespoon fresh parsley, chopped
6-8 fresh basil leaves, chiffonaded
Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with Montreal Steak seasoning. Preheat grill for medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side. OR heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add chicken breasts and cook 5 mins each side. Set chicken aside to cool. In a large pot, boil water with 1 tbsp salt. Add 1/2 lb penne pasta noodles and boil according to package directions. Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown (about 3-5 mins). Add the chicken broth to the pan and allow to reduce by half. Meanwhile, slice chicken. Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Turn heat to low. Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta on plates, top with sliced chicken.

Navajo Tacos

Navajo Fry Bread Recipe by Cynthia Detterick-Pineda

Fry bread is delicious . It can be served as a dessert or used as a main dish bread. Our family will often take them and stuff them, much like one might use bread or tortilla to dip into their food.

1 cup unbleached flour

1/4 teaspoon salt

1 teaspoon powdered milk

1 teaspoon baking powder

1/2 cup waterVegetable oil for frying

Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.
Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.

Heat the vegetable oil to about 350 degrees F. NOTE: You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large fryer.
Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.
Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.

We topped ours with Chili, shredded cheese, lettuce tomatoes, olives, sour cream, guacamole, salsa etc.............

Our family also likes them with honey butter.

Cashew Chicken

I made this Cashew Chicken for dinner tonight. The family enjoyed it I will probably add some crushed red pepper or chili oil for a little kick and add the cashews to the sauce next time .

Springfield-Style Cashew Chicken from : A fridge full of food and nothing to eat

Serves 4.
4-5 chicken breasts, chunked in 1" pieces
1 cup all purpose flour for dredging, more if needed
Salt and Pepper
Olive or expeller pressed canola oil
Hot cooked rice
1) Pre-heat oven to 375 degrees. Put flour, salt, and pepper in gallon sized baggie and shake to mix spices around. Put all of the chicken chunks in, seal, and shake around to cover. Let sit 15 minutes.
2) Saute chicken in batches in heavy, oven-proof skillet in a 3-4 Tbsp Olive or expeller pressed canola oil. As chicken browns, transfer to a paper towel covered plate and let drain. When finished browning all of the chicken, empty and wipe out any excess oil from the skillet.
3) Place the chicken back into the skillet and bake for 20 minutes on 375 degrees.
While chicken is baking, prepare the sauce (rice should already be prepared or in the process of steaming at this point).
For the sauce, in a small saucepan, combine:
1 cup chicken stock
1/2 cup water
2 tsp Sugar
2 tbsp Oyster sauce
1 tbsp Soy sauce
2 Tbsp cornstarch
1) Bring to a simmer until thickened, whisking the entire time to prevent lumps from the cornstarch.
To serve, layer chicken and sauce over rice and garnish with:
Cashews
Green onions

Garlic Chicken and Broccoli Pasta

Garlic Chicken and Broccoli Pasta
1 lb penne pasta
1 ½ cup broccoli
1 ½ to 2 cups cooked chicken
1 Tablespoons butter
2 cloves garlic can add extra (we did)
2 Tablespoons flour
¾ cup chicken broth
3/4 cup milk
2 Tablespoons parsley flakesRed pepper flakes (to taste)
Salt and pepper to taste
1/3 to ½ cup grated parmesan cheese (can add extra we did)
Cook pasta according to directions. Melt butter and add garlic in medium sauce pan cook over med heat for 1 min.Add flour and cook for another min stirring constantly, Stir in broth and milk and cook stirring until sauce boils and thickens, Add chicken and broccoli and stir, Add parsley, salt, pepper, pepper flakes and cheese. Stir till cheese is melted. Add pasta and toss till covered. Serve with extra parmesan on top. This was very yummy and fairly easy to make .

Quick Thai Peanut Noodles

This is a recipe from Our Best Bites. Don't be scared of peanut butter in the sauce--although it sounds gross, it's a pretty solid staple in peanut-sauce-y dishes because of it's smooth texture and intense peanut flavor. Even better, it's fresh, quick, easy, relatively healthy. This is a short version to my Thai Chicken Peanut Noodle recipe

Quick Thai Peanut Noodles

1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)you can substitute 1/2 tsp red pepper flakes 1 tsp if you want it spicier
1 1/2 Tbsp. honey3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts
Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before ating, squeeze lime juice over noodles and stir to combine.
*If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.

Baked Ziti

Baked Ziti

1 Pound whole milk cottage cheese (4%)
2 large eggs
3 oz. grated Parmesan Cheese (about 1 1/2 Cups)
Table Salt
1 pound Ziti
2 Tablespoons olive oil
5 medium cloves of garlic minced or pressed (about 5 teaspoons)
1 28 oz can of crushed tomatoes
1 14.5 oz can of diced tomatoes
1 teaspoon dried oregano
3 Tablespoons of dried Basil or 1/2 Cup plus 2 Tablespoons fresh basil chopped
1 teaspoon of Sugar
ground black pepper
3/4 teaspoon of cornstarch
1 Cup heavy cream
8 oz. low moisture mozzarella cut into 1/4 in cubes about 1 1/2 cups

1. Adjust oven rack to middle position and heat oven to 350*. Whisk cottage cheese,eggs,and 1 cup of Parmesan cheese together in a medium bowl ; set aside. Bring 4 quarts of water to a boil in a large dutch oven over high heat. Stir in 1 Tablespoon of Salt and pasta and cook stirring occasionally ; until pasta begins to soften but is not yet cooked through approx. 7-9 minutes. Drain pasta and leave in colander.
2. Meanwhile heat oil and garlic in 12 inch skillet over medium heat until garlic is fragrant but not brown,about 2 minutes. Stir in crushed tomatoes,diced tomatoes and oregano; simmer until thickened, about 10 minutes. Remove from heat and stir in 1/2 C. Basil and sugar. Season with Salt And Pepper.
3. Stir cornstarch into heavy cream in a small bowl; transfer mixture into the pan you used to cook the pasta. Over medium heat cook cream until thickened approximately (3 to 4 minutes).Remove pot from heat and add the cottage cheese mixture and 1 C. of the tomato sauce and 3/4 C. of cubed mozzarella stir to combine.
Add pasta and coat thoroughly with the sauce.
4. Transfer pasta to a 13 x9 in baking dish. Spread remaining tomato sauce evenly over the pasta. Sprinkle the remaining 3/4 C. mozzarella and remaining 1/2 C. Parmesan over the top. Cover baking dish tightly with foil if freezing place in a ziploc bag, on serving day thaw and bake for 40 minutes . Then continue with step five. If baking and not freezing bake in a 350* oven for 30 minutes and then continue with step five.
5. Remove foil and continue to bake until cheese is bubbling and just beginning to brown (about 20 minutes longer). Cool for 15 minutes sprinkle with remaining 2 TBL of basil and serve.

Hamburger Stroganoff

Hamburger Stroganoff
Ingredients:

1/2 C. minced onion
1 clove minced garlic
2 Tbsp butter
1 1/2 lbs. lean ground beef
2-3 Tbsp flour
1 tsp salt
1/4 tsp pepper, or to taste
2 cans cream of mushroom soup
1 C. (8 oz) sour cream
1 lb. Country Pasta, cooked and drained
Directions:
Saute onion and garlic in butter, over medium heat. Add meat and brown. Drain all but about 2 Tbsp of grease. Add flour, salt and pepper, stir, and cook for approximately 5 minutes. Add soups, stir and simmer uncovered for 10 minutes. Stir in sour cream. Heat through, sprinke with parsley (optional), and serve over hot Country Pasta noodles.