Baked Ziti

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Step-by-step View

Directions

                                       

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

                                       

In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

                                       

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

                                       

Bake for 30 minutes in the preheated oven, or until cheeses are melted

Chicken Enchilada Pasta

.

• 1  12-oz. pkg.  dried shell macaroni
• 1-1/2  cups  chopped red onion
• 1 small can diced jalapeño chile pepper, seeded and chopped (optional)
• 2  Tbsp.  vegetable oil
• 2  cups  chopped cooked rotiserrie chicken from the deli section of the grocery store
• 1  16-oz. can  refried beans
• 1/2  of a 1.25 oz. envelope  taco seasoning mix (3 Tbsp.)
• 2  10-oz. cans  enchilada sauce
• 1  8-oz. pkg.  shredded Mexican-style four-cheese blend
• 1  cup  sliced green onions
• 2  cups  nacho cheese-flavored tortilla chips, crushed (2 oz.)
•     Avocado dip and/or sour cream

Directions

1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside.
2. In skillet cook sweet peppers, onion, jalapeño, and 1/4 tsp. salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup each of the cheese and green onions.
3. Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce.
4. Bake, covered, for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with avocado dip and/or sour cream. Makes 8 to 10 servings.

Chicken-Broccoli Mac and Cheese

• 8  oz.  dried rigatoni
• 2  cups  fresh broccoli florets
• 1  2 to 2-1/4 lb.  whole roasted chicken (from grocery deli)
• 1  5.2-oz. pkg.  semisoft cheese with garlic and fine herbs (use boursin or make your own by using Philly Cream Cheese and adding garlic and herbs)
• 3/4  to 1 cup  milk
• 1/4  cup  oil-packed dried tomatoes, drained and snipped
• 1/4  teaspoon  freshly ground black pepper
•     fresh Italian (flat-leaf) parsley, optional

Directions

1. In large saucepan cook pasta according to package directions, adding broccoli florets during the last 3 minutes of cooking time. While pasta is cooking, remove meat from roasted chicken. Coarsely chop chicken. Drain pasta and broccoli; set aside.
2. In same saucepan combine cheese, the 3/4 cup milk, tomatoes, and 14 teaspoon freshly ground black pepper. Cook and stir until cheese is melted. Add pasta mixture and chicken. Heat through. If necessary, thin with additional milk. Sprinkle fresh parsley. Makes 4 servings.

Nutrition Facts

• Servings Per Recipe 4 servings
• Calories667,
• Total Fat (g)34,
• Saturated Fat (g)15,
• Monounsaturated Fat (g)1,
• Polyunsaturated Fat (g)1,
• Cholesterol (mg)163,
• Sodium (mg)872,
• Carbohydrate (g)52,
• Total Sugar (g)6,
• Fiber (g)3,
• Protein (g)40,

Broccoli Ham and Bacon Augratin

By: Mark Roddey  

 

Simply put, it an all-in-one meal. You have your vegetables, protein, starch, and dairy gathered in one dish. It doesn’t get any better!

Ingredients:
One 16 ounce bag frozen broccoli florettes (thawed)
8 ounces smoked ham (diced)
8 ounces cooked crispy bacon (crumbled)
8 ounces Velvetta cheese (cubed)
8 ounces half and half cream
8 ounces shredded cheddar cheese
1 cup Italian seasoned bread crumbs
1 teaspoon salt
1 teaspoon black pepper
1 small sauce pot
1 large pyrex baking dish (oven tempered glass)
Procedure:
1. In sauce pot, heat half and half and Velvetta till completely incorporated.
2. In baking dish, combine broccoli, ham and bacon together, seasoning with salt and pepper.
3. Pour Velvetta cheese sauce on top broccoli combination, coating and submersing said product.
4. Now completely top Augratin with Italian seasoned bread crumbs, then repeat process with shredded cheddar cheese.
5. Bake Broccoli Ham and Bacon Augratin for 30 to 35 minutes in pre-heated 375 degree oven, or till it’s crispy golden brown and bubbling.

Sweet Sausage and Three Cheese Lasagna

For the sauce:


2 tablespoons olive oil

1/2 medium yellow onion, finely chopped (about 1 cup)

4 medium garlic cloves, thinly sliced

Kosher salt and freshly ground black pepper

1 pound sweet Italian sausage, removed from casings and crumbled

1/2 pound lean ground pork

1/3 cup dry white wine

2 (28-ounce) containers crushed tomatoes

1 teaspoon dried basil

1 teaspoon dried oregano

2 medium dried bay leaves

For the lasagna:

1 (9-ounce) box no-boil lasagna noodles

24 ounces ricotta cheese

1 pound mozzarella cheese, low-moisture or fresh, thinly sliced

2 cups finely grated Parmigiano-Reggiano (about 2 ounces)

Directions

For the meat sauce: Heat oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. When it shimmers, add onion and garlic, season well with salt and freshly ground black pepper and cook until just softened. Add sausage and ground pork and stir to break up meat. Cook, stirring occasionally, until meat starts to color, about 8 to 10 minutes. Add wine and cook, scraping bottom of pan to incorporate browned bits, until the alcohol smell is cooked off. Add tomatoes, 1 tablespoon salt, basil, oregano, bay leaf, and season well with freshly ground black pepper. Stir until well mixed and tomatoes start to simmer. Reduce heat to low and simmer, stirring occasionally, until flavors meld, at least 10 minutes and up to 1 hour.



For the lasagna: Heat oven to 375 degrees F and arrange rack in middle.



Spread 2 cups sauce in a thin layer over the bottom of a 13 by 9-inch baking dish. Layer 4 noodles over sauce, top with 2 cups sauce and spread it evenly over the noodles. Evenly dollop 1/4 of the ricotta across the sauce, top with 1/4 of the mozzarella, and sprinkle evenly with 1/4 cup Parmigiano-Reggiano. Repeat with remaining ingredients. Cover with foil and bake until liquids are bubbling and noodles are beginning to soften, about 40 minutes.

Remove foil and continue baking until top is golden brown and noodles are completely tender, about 20 minutes more. Allow to rest 20 minutes before cutting.

Hot Taco Casserole

This was also known as "kid food" at my house.  I have often taken this when I need to take food for funerals.

2  1/2#   Ground Beef
1 or 2 large onions, chopped  ( I use 2)
1 tsp hot taco sauce
1/2 tsp salt
1/2 tsp. pepper
1/2 tsp garlic salt
1 small can tomato sauce

1.5 cups  pizza sauce
1 pkg taco seasoning mix
1  15 oz can hot chili beans
1  12 oz bag tortilla chips
1# cheddar cheese
1  16 oz container of sour cream

Tomatoes (diced), lettuce, and Green onions for the top of the casserole

Brown beef, drain excess fat.... add onions, hot sauce, salt and pepper, garlic salt, tomato sauce, taco seasoning and beans.

Crush chips in bottom of 9 x 13" baking dish

Layer with half the meat, half the cheese, half the sour cream, then repeat  layers

Bake at 350 degrees for about 10 - 15 minutes if meat was hot - if not, bake 30 minutes or until sour cream and cheese are melted.

Top with shredded lettuce, tomatoes and green onions before serving.  Serve with mild or hot taco sauce.

Skillet Chicken Stew

This is a wonderful one dish recipe -comfort food.  Serve with some hot crusty bread .

50 min


SERVES 4

• 1/3 cup flour

• 1 1/2 lbs boneless skinless chicken breasts

• salt and pepper

• 3 tablespoons butter

• 1 clove minced garlic

• a little sage, crushed rosemary, and thyme

• 1 medium onion, sliced

• 3 medium potatoes, peeled and cubed

• 3 carrots, sliced

• 1 (14 ounce) can chicken broth

• 3 tablespoons flour

• 1 cup frozen peas or corn

1. Cut chicken into bite size pieces, about 1".

2. Salt and pepper chicken and dredge in flour.

3. In a large skillet, melt the butter and brown chicken.

4. Add onion and garlic and cook until softened.

5. Stir in potatoes and carrots.

6. Add flour and stir, then add broth and bring to a boil.

7. Reduce heat, cover and simmer for about 30 minutes or until veggies are tender.

8. Stir in peas and heat through.

Julia Child's Onion and Rice Soubise'

This recipe and photo are from KitchenParade's foodie site.

This classic French side dish is pronounced "sue-beez" and it is to die for ... pure comfort food!  You won't want to count calories with this one... just the smiles when they indulge! Thin slices of onion, rice, cream and cheese.......... 

Get the recipe here

One Pot Pasta Meal - Pampered Chef

This one-pot wonder combines slivered garlic and fresh vegetables for a light pasta dish your family will be sure to request again.

4 large garlic cloves, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth (5¼ cups)
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese (Neufchâtel)
¼ tsp salt
½ tsp coarsely ground black pepper

Grated fresh Parmesan cheese and snipped fresh basil (optional)

Thinly slice garlic using Color Coated Paring Knife. Place garlic and 1 tbsp oil from sun-dried tomatoes into
(8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.

Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.

Meanwhile, cut broccoli into small florets; place into bowl. Cut carrots in half lengthwise; thinly
slice crosswise on a bias. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to batter bowl.

Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. Serve immediately in Simple Additions® Dots Large Round Bowl. If desired, top with grated fresh Parmesan cheese and snipped fresh basil.

Yield: 6 servings

Light Nutrients per serving: Calories 410, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 65 g,  Protein 15 g, Sodium 1000 mg, Fiber 5 g

For a heartier version of this recipe, add grilled turkey Italian sausage or sliced grilled chicken breasts to pasta.

If desired, 2 cups halved cherry tomatoes can be substituted for the sun-dried tomatoes.

Bow Ties with Chicken and Dried-Tomato Pesto

This dish is very flexible-stir in any cooked vegetables you might have on hand. Or add fresh broccoli florets or sliced carrots to the cooking water when you add the pasta. We sautéed sliced mushrooms and added with the pesto. Replace the chicken with shrimp or leave out the meat altogether. You can also use warmed broth or white wine instead of the pasta water.

Start to finish: 30 minutes

8 oz. bow-tie pasta
2 cups frozen peas and/or chopped roasted red peppers
1/2 cup oil-packed dried tomatoes, drained
1/3 cup olive oil
1/2 cup slivered almonds
2 cloves garlic
1/4 tsp. each salt and black pepper
1/4 cup freshly grated Parmesan cheese
2 cups chopped or shredded purchased roasted chicken or cooked chicken
1/4 cup fresh basil, snipped
Freshly shredded Parmesan Cheese (optional)

1. Cook pasta in a large pot of salted water according to package directions, except add peas to pasta water for the last 2 minutes of cooking time, if using. Reserve 1/2 cup pasta water when draining pasta and peas. Place drained pasta and peas back into the pot.

2. Meanwhile, for dried-tomato pesto, in a food processor or blender, combine the drained dried tomatoes, olive oil, almonds, garlic, salt, and pepper. Cover and process until almost smooth. Add 1/4 cup Parmesan cheese and blend until combined.

3. To the pasta (and peas if using) in the pan, add reserved 1/2 cup pasta water, dried-tomato pesto, roasted red pepper (if using), and chicken. Toss gently with snipped basil. If desired, serve with additional Parmesan cheese. Makes 6 servings.

Per serving: 470 cal., 26 g fat (5 g sat. fat), 53 mg chol., 556 mg sodium, 40 g carbo., 5 g fiber, 22 g pro.

Dressed-Up Bacon Mac and Cheese

Serves:4 to 6

* Unsalted butter, for greasing
* 8 ounces macaroni
* 2 1/2 cups cold milk
* 4 ounces provolone cheese, coarsely grated
* 4 ounces aged Asiago cheese, coarsely grated
* 2 large eggs
* 2 scallions, white and green parts, chopped
* 3 slices white sandwich bread, torn into small pieces
* 3 strips bacon
* 1 medium onion, chopped
* 1 clove garlic, minced
* 3 tablespoons all-purpose flour
* 1/8 teaspoon cayenne pepper
* Kosher salt

Preheat the oven to 375 degrees F. Butter a 2-quart shallow casserole dish. In a large pot of salted boiling water, cook the macaroni until al dente, about 5 minutes. Drain; transfer the pasta to the prepared casserole dish along with 1/4 cup of the cold milk. (This will cool the pasta and prevent it from becoming gummy.)

Meanwhile, mix the cheeses together in a small bowl. Beat the eggs with 1/4 cup of the milk in a medium bowl. Add the scallions, bread and half of the cheese to the egg mixture; set aside.

Cook the bacon in a large skillet over medium heat until crisp; transfer to paper towels to drain. Discard all but 2 tablespoons drippings from the pan. Add the onion and garlic; cook, stirring, until just brown, about 4 minutes. Stir in the flour, cayenne pepper and 1 teaspoon salt; cook for 2 minutes. Slowly add the remaining 1 3/4 cups milk and 3/4 cup water to the skillet. Bring to a boil, whisking until thick. Remove the sauce from the heat and whisk to cool slightly. Whisk in the remaining cheese. Add the sauce to the macaroni; stir to combine.

Crumble up the bacon and add it to the egg/bread mixture. Spread evenly over the pasta. Place the casserole dish on a baking sheet and bake until golden brown, about 35 to 40 minutes. Remove from the oven; let sit 5 minutes before serving.

Chicken & Wine Casserole

4 half chicken breasts
(or pick up a rotisserie chicken and debone it)
1 6-ounce box Uncle Ben's Original Wild Rice Mix - cooked
1 can condensed cream of celery soup -undiluted
1 8-ounce can water chestnuts, sliced and drained
1/2 cup Hellman's mayonaise (no Miracle Whip)
2 TBSP pimento, chopped
2 TBSP onion, diced
1 tsp. salt
1/4 tsp. pepper
1/2 cup Chablis white wine ( I change this up often) -
Buy enough wine for the sauce and the cook!
paprika for color


Cook chicken breasts, cut in pieces - set aside.

Combine cooked rice, soup, mayonnaise, water chestnuts, pimento, onion, salt, pepper and wine.

Add cooked chicken pieces and mix well. Pour into a casserole dish and sprinkle with paprika for color.

Bake, uncovered, in a preheated 350 degree oven for 25 minutes.

May prepare ahead of time, freezes well.

Enjoy! Serve with wine, salad and loaf of crusty bread just out of the oven.

Oriental Chicken Cashew Casserole

"Paul James' Home Grown Cooking"

2 cups cooked chicken, cubed (poached)
1 cup celery, chopped
1 cup green onion, chopped
One 8 oz. can water chestnuts, sliced
1 cup salted, roasted cashews, chopped
1 cup water
One 10-oz. can cream of mushroom soup, undiluted
One 3 oz. can fried chow mein noodles (reserve some for topping)

Preparation:

In a bowl, combine cream of mushroom soup, cooked chicken cubes, cashews, water chestnuts, celery and green onion. Mix thoroughly. Pour half of the noodles into a 10" x 8" x 2" casserole baking pan. Spread chicken mixture on noodles.

Bake at 325 degrees for 20 minutes. Add reserved noodles on top and bake an additional 10 to 12 minutes.

Servings: 6

The Lady and Sons Chicken Pot Pie

* 4 sheets frozen puff pastry
* 1 egg, beaten
* 4 chicken breast halves, or 2 cups leftover cooked chicken
* Seasoned salt and pepper
* 2 tablespoons cooking oil
* 1/3 cup butter
* 2/3 cup all-purpose flour
* 1 quart heavy cream
* 1/4 cup chicken base
* 1 tablespoon minced garlic
* 1/2 small yellow onion, minced
* 1 cup frozen green peas, cooked
* 1 cup chopped cooked carrots
* Pinch fresh grated nutmeg, optional

Crust:
Directions

Preheat oven to 350 degrees F.

Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.
Filling:

Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.

In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.

Delicious Chicken Pot Pie

1¾ hours | 1 hour prep

SERVES 6 -8

* 1 cup potato, diced
* 1 cup chopped onion
* 1 cup celery, diced
* 1 cup chopped carrot
* 1/3 cup melted margarine
* 1/2 cup all-purpose flour
* 2 cups chicken broth
* 1 cup half-and-half
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 4 cups chopped cooked chicken
* 2 pie crusts (either store bought or your own recipe)

1. Preheat oven to 400°F.
2. Saute onion, celery, carrots and potatoes in butter for 10 minutes.
3. Add flour to sauteed mixture, stirring well
Cook one minute stirring constantly.
4. Combine broth and half and half
5. Gradually stir into vegetable mixture
6. Cook over medium heat stirring constantly until thickened and bubbly
7. Stir in salt and pepper; add chicken and stir well
8. Pour into shallow 2 quart casserole dish and top with pie shells
9. Cut slits to allow steam to escape.
10. Bake for 40-50 minutes or until pastry is golden brown and filling
is bubbly and cooked through.

Paula Deen's Bobby's Favorite Goulash

* 2 pounds lean ground beef
* 1 pound ground turkey
* 2 large onions, chopped
* 3 cups water
* 1 (29-ounce) can tomato sauce
* 2 (15-ounce) cans diced tomatoes
* 3 cloves garlic, minced
* 2 tablespoons Italian seasoning
* 3 bay leaves
* 3 tablespoons soy sauce or w-shire sauce
* 1 tablespoon House Seasoning, recipe follows
* 1 tablespoon seasoned salt
* 2 cups dried elbow macaroni

In a Dutch oven, saute the ground beef and ground turkey over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease. Add the onions to the pot and saute until they are tender about 5 minutes. Add 3 cups water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.

Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving.
House Seasoning:

* 1 cup salt
* 1/4 cup black pepper
* 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Franks & Beans, Hawaiian Style

makes 4-6 servings

4 cups canned or homemade beans, about 2 cans
4 hot dogs or sausages, any kind you like, sliced into bite sized chunks
1 cup canned pineapple chunks
3 Tablespoons ketchup
1 Tablespoon mustard, any kind you like

Dump all of the ingredients into a large saucepan or dutch oven and gently heat through. Season to taste with additional mustard, ketchup, etc. Enjoy!

Monte Cristo Casserole from Pampered Chef

1 cup fat-free (skim) milk
6 eggs
2 packages (12.5 ounces each) frozen French toast slices, thawed
8 ounces deli baked ham, diced
8 ounces deli roast turkey, diced
4 ounces Swiss cheese, grated (1 cup)
1/4 cup fresh parsley, snipped
1 tablespoon powdered sugar
2 cups fresh strawberries, sliced
1/2 cup strawberry ice cream topping


1. Preheat oven to 375F. Heat milk in small microwave-cooker on HIGH 3 minutes or until hot. Whisk eggs in a bowl; add hot milk to eggs, whisking until blended. Cut French toast into 3/4-inch cubes; place in large colander bowl. Pour egg mixture over French toast cubes; toss gently; set aside.

2. Dice ham and turkey. Grate cheese. Snip parsley. Combine ham, turkey, cheese and parsley in a bowl; mix. Layer half of the French toast cubes in bottom of a rectangular baker. Top with half of the meat and cheese mixture. Repeat.

3. Bake 30-35 minutes or until golden brown and set in center. Remove to cooling rack; cool 10 minutes. Sprinkle with powdered sugar.

4. Slice strawberries. Combine strawberries with strawberry topping in small colander bowl. Cut casserole into squares; serve. Top each serving with strawberry mixture.

Yield: 12 servings or 24 sample servings

Nutrients per serving: Calories 280, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 165 mg, Carbohydrate 33 g, Protein 18 g, Sodium 900 mg, Fiber 2 g