Candace-Chicken Verde Mac and Cheese

Chicken Verde Mac & Cheese
From The How To Mom

2 chicken breasts, cooked and chopped into bite size pieces (about 3 cups)
2 c elbow macaroni (I used whole wheat)
1 (10 oz) can green enchilada sauce
1 (4 oz) can chopped green chiles 
3/4 c sour cream
8 oz monterey jack cheese, shredded

Directions:
1. Cook macaroni as directed.
2. In large saute pan, combine chicken, enchilada sauce and desired amount of chiles, let simmer 5-10 minutes
3. Remove from heat and stir in sour cream. Then add half of the cheese and stir til combined and melted.
4. Pour pasta into 9x13 dish. Top with chicken mixture and stir to combine.
5. Top with remaining cheese.
6. Bake at 350 for 15 minutes. 

One Pot Mexican Dish-Candace

Ground Turkey or Ground Meat of your choice (1 lb)
1/2 cup corn
1 can black beans
avacado diced
1 small tomato diced
1 quarter of a jar mild salsa
1 med sized can of tomato sauce
elbow noodles about 8 oz whole wheat
cilantro
shredded cheese of your choice

Cook noodles as package directs. Drain and set aside.
Meanwhile, cook the meat, drain. Add the salsa and tomato sauce, heat
through. Add the corn, beans, tomato, and any other veggies desired except the avacado. 
Lastly add the cooked noodles and shredded cheese and avacado. 
Enjoy! :)

Skillet Lasagna-Candace

Ingredients:

1 1/2 tablespoons extra virgin olive oil
1 large onion, chopped
1 cup mushrooms, chopped
2 garlic cloves, minced
2 (14.5 oz) cans Italian diced tomatoes, drained
1/4 cup tomato sauce
3 basil leaves, chopped
1/4 teaspoon black pepper
1 teaspoon sea salt
1/2 cup skim ricotta cheese
1/2 cup part skim mozzarella cheese
3 tablespoons Parmesan cheese
About 6 ounces lasagna noodles, broken into thirds & fully cooked
2 tablespoons parsley (dried or fresh)
Directions:

Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir in parsley.  Cook about 2 more minutes, or until mixture is thick.
Serve immediately with additional basil or parsley.
Nutritional information per 1 cup: 

Calories: 275
Fat: 3 grams
Carbohydrates: 42 grams
Fiber: 9 grams
Protein: 15 grams
Weight Watchers Points Plus Points: 7

Laura- Lasagna

Ingredients:

16 pieces (about 16 oz.) lasagna noodles, uncooked
1 pound ground beef
1 jar (about 28 oz.) spaghetti sauce
1/2 cup water
16 ounces ricotta cheese
2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 eggs
2 teaspoons chopped oregano
2 teaspoons chopped basil
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper

Directions:

1. In large skillet, brown meat; drain.

2. Stir in spaghetti sauce and water; simmer 10 minutes.

3. Cook pasta according to package directions; drain. Lay flat on foil to cool.

4. Heat oven to 350°F.

5. In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, oregano, basil, garlic, salt and pepper.

6. Spread about 1/3 cup meat sauce on bottom of 13 x 9 glass baking dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about 3/4 cup meat sauce.

7. Repeat layers, beginning and ending with pasta. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired.

8. Cover with foil. Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer, or until lightly browned. Let stand 10 minutes before cutting.

another pesto pasta dish

Ingredients

• 1/2 cup chopped onion
• 2 1/2 tablespoons pesto
• 2 tablespoons olive oil
• 2 tablespoons grated Parmesan cheese
• 1 (16 ounce) package pasta
• salt to taste
• ground black pepper to taste

Directions

1. Cook pasta in a large pot of boiling water until done. Drain.
2. Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.
3. In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.

Chicken Spaghetti

2 chicken breasts, boiled and shredded

Chicken Broth

2 cans mushrooms-can leave out if desired

2 large onions chopped

2 green bell peppers chopped

2 stalks celery chopped, could replace with green onions or zucchini?

about 1 cup shredded cheddar cheese, use more less to taste

1 lb package spaghetti noodles-*to make as much as I did for BUNCO, I used almost 2 lbs.

2 cans tomato soup

1 can black olives-could leave out or sub for another veggie

Boil chicken in chicken broth, then shred. Saute all the veggies in chicken broth until soft.

Mix all the ingredients together and top with the grated cheese. Bake at 350 for 30-45 mins.

Laura- Chicken Pesto Penne Pasta

Ingredients:

1 (16 ounce) package penne pasta
2 Tablespoons butter
2 Tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
2 cloves garlic, minced
salt and pepper to taste
1 1/4 cups heavy cream
1/4 cup pesto
3 Tablespoons grated Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Heat butter and olive oil in a large skillet over medium heat.

3. Saute chicken and garlic until chicken is almost cooked.

4. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese.

5. Cook until chicken is no longer pink inside. Stir in cooked pasta

Capellini Pormadoro-Olive Garden

Capellini Pomodoro

Prep Time:	10 minutes
Cook Time:	10 minutes
Serving Size:	4 8 12

Ingredients
14 oz capellini pasta (angel hair)
8 medium tomatoes, cut into ½” pieces
11 fresh basil leaves, chopped
2 cloves garlic, chopped
6 Tbsp olive oil
Salt and freshly ground pepper, to taste

Procedures

1. COOK capellini pasta according to package directions.
2. MIX diced tomatoes, chopped basil, garlic and oil. Season with salt and pepper.
3. DRAIN pasta. Toss pasta with tomato mixture in a sauté pan and heat throughout.
4. SERVE immediately.

Penne Romana-Olive Garden

Penne Romana

Prep Time:	15 minutes
Cook Time:	15 minutes
Serving Size:	4 8 12

Ingredients
Romana Sauce
1/2 cup extra virgin olive oil
3/4 cup yellow onion, chopped in 1/4”pieces
1/2 tsp crushed red pepper
1 Tbsp garlic, minced
2 cups white wine
2 tsp rosemary, chopped (1/2 tsp dry)
1 Tbsp parsley, chopped (1/4 tsp dry)
Salt to taste
2 1/2 Tbsp corn starch
2 cups chicken broth

Pasta
1 Tbsp extra virgin olive oil
2 cups green beans, blanched
1 cup tomato, diced
4 cups Romana sauce (see above)
4 cups penne pasta, cooked according to package directions
3 Tbsp Romano cheese
3 Tbsp Parmesan cheese

Procedures

1. HEAT oil in a small saucepan at medium-high heat. Add onions and crushed red pepper. Cook until soft, about 5 minutes, stirring frequently. Add minced garlic and cook for one minute. Whisk in wine, rosemary, parsley and salt.
   
2. WHISK cornstarch and chicken broth in a separate bowl. Add mixture to sauce and stir well. Bring to a boil and set aside.
   
3. HEAT sauté pan over medium high heat. Add green beans and tomato and cook for 1 minute. Add Romana sauce and cooked, drained penne pasta. Add Romano and Parmesan cheeses. Stir well to ensure pasta is completely coated.
   
4. SERVE hot.

Shrimp Scampi-Olive Garden

Shrimp Scampi Prep Time: 25 minutes Cook Time: 30 minutes Serving Size: 4 8 12 Ingredients 1 1/2 lb medium fresh shrimp, shelled 2 Tbsp olive oil 1 medium onion, diced 1/2 cup white wine 3 cloves garlic, crushed 3 Tbsp parsley, finely chopped 1 pinch crushed red pepper 4 oz butter 1/2 lb angel hair pasta, cooked according to package directions Salt and pepper to taste Procedures HEAT oil in a saute pan. Add onion and sauté for 2 minutes. Add garlic and sauté for 1 minute; do not brown. Add butter, wine, red pepper, salt and pepper and reduce by half. ADD shrimp and cook 1-2 minutes until fully cooked. TRANSFER pasta to plate and top with shrimp mixture.

Olive Garden Chicken Scampi

Olive Garden Chicken Scampi White Sauce:

(You'll want to make this first, as it will be used as one of your ingredients later.)

• Heat 1 tbsp. butter in a non-stick skillet over medium heat; melt completely.
• Add 2 tbsp. flour. Cook 2 minutes on medium. Stir constantly.
• Slowly add 3/4 cup 2% or whole milk, stirring constantly, until a "gravy-like" consistency has been achieved.
• Heat until just before boiling, stirring. Remove from heat and set aside.

Olive Garden Chicken Scampi Ingredients...

Scampi Sauce:

• 1 cup (2 sticks) butter
• 2 tbsp. fresh, crushed garlic
• 2 tbsp. chicken stock
• 3/4 cup dry white wine (chablis or riesling are best)
• 1 cup water
• 1/4 cup white sauce (see recipe above)
• 1 tsp. crushed red pepper
• 2 tbsp. Italian seasoning
• Black pepper, to taste
• 
  
• 
  

The Rest:

• 1/2 pkg. angel hair pasta, cooked and drained
• 2 large, boneless & skinless chicken breasts, sliced into desired size tenderloins.
• 1 thinly sliced green bell pepper
• 1 thinly sliced yellow bell pepper
• 1 thinly sliced red bell pepper
• 1/2 red onion (more, if desired), thinly sliced
• Extra virgin olive oil, as needed
• 10 whole garlic cloves (mmmmmmmm!)

Olive Garden Chicken Scampi Directions...

Scampi Sauce:

1. In medium saucepan, melt butter over low heat.


2. Add garlic, Italian seasoning, and crushed red pepper. Saute for 2 minutes.


3. Add wine, water, and chicken stock. Stir until well combined and simmer for 30 minutes, stirring occasionally.


4. Add white sauce and stir until slightly thickened, about 3-5 minutes.

The Rest:

1. Drizzle olive oil into the bottom of a small sautee pan over low heat.


2. When oil is warm, add garlic cloves and cover with lid.


3. Braise garlic for 15-18 minutes on low heat. Garlic should turn out soft and golden.


4. Drizzle olive oil into the bottom of a large saute pan over medium heat.


5. When oil is hot, add chicken tenderloins, turning when 1/4 of the way cooked.


6. When chicken is about half-way cooked, add bell peppers and onions. Saute for 2-3 minutes.


7. Add angel hair pasta, sauce, and garlic cloves. Saute until sauce is heated through and chicken is completely cooked, about 3 minutes.

Candace-Roasted Asparagus Lasagna

Roasted Asparagus Lasagna

Ingredients:

* 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces

* 1 cup sliced fresh mushrooms

* 2 tablespoons olive oil, divided

* 2 tablespoons butter

* 3 tablespoons all-purpose flour

* 1/4 teaspoon salt

* 1/8 teaspoon white pepper

* Dash ground cloves

* 1-1/2 cups milk

* 1 cup thinly sliced red onion

* 2 garlic cloves, minced

* 12 lasagna noodles, cooked and drained

* 1-1/2 cups (6 ounces) shredded mozzarella cheese

* 3/4 cup grated Parmesan cheese

Directions:

Place asparagus and mushrooms in a shallow roasting pan. Drizzle with 1 tablespoon oil; toss to coat. Bake at 450° for 8-10 minutes or until vegetables are browned; set aside. Reduce heat to 350°. In a large saucepan, melt butter. Stir in the flour, salt, pepper and cloves until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside. In a large skillet, saute onion and garlic in remaining oil until tender. Remove from the heat; add roasted asparagus and mushrooms. In a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray, layer four noodles, a third of the asparagus mixture, a third of the white sauce, 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layers twice. Cover and bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer or until heated through. Let stand for 15 minutes before cutting. 12 servings.

Laura-Citrus Balsamic glazed salmon

8 salmon fillets 3/4 inch thick

salt and pepper

1 1/2 Tbs. Olive oil

3 Tbs. Balsamic vinegar

1 1/2 Tbs. Cornstarch

1 Tbs. Brown sugar

1 tbs. Orange juice

1 can (14 oz) seasoned chicken broth, swanson

Preheat oven to 350 degrees F

Rub salmon with salt and pepper to taste. Place salmon in a shallow 2-quart baking dish. Drizzle with oil. Bake 15 minutes or until fish flakes easily when tested with a fork.

Meanwhile, in a medium saucepan, whisk together vinegar, cornstarch, brown sugar, and orange juice. Whisk in broth and bring to boil. Reduce heat to simmer, stirring until the mixture thickens.

Arrange salmon on serving platter and spoon sauce over top.

Laura-Fettuccine Alfredo

8 oz Fettuccine Alfredo noodles

Chopped fresh parsley

1/2 Cup butter or stick margarine

1/2 Cup Whipping cream (heavy cream)

3/4 Cup Grated Parmesan cheese

1/2 tsp. Salt

Cook Fettuccine as directed on the package. While Fettuccine is cooking make the Alfredo sauce. Drain

Heat the butter and whipping cream in a 10-inch skillet over medium heat, stirring frequently, until butter is melted and mixture starts to bubble.

Reduce heat to low, simmer 6 minutes, stirring frequently, until slightly thickened. Remove from heat; stir in cheese, salt and pepper. Pour over the drained fettuccine noodles.

Candace-Crockpot Mac and Cheese

2 cups uncooked ellbow macaroni noodles
4 tablespoons butter (cut into chunks)
3 cups sharp cheddar cheese
2 eggs (beaten)
1/2 cup sour cream
1 small can cheddar cheese soup
1 cup milk or cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Dry mustard (optional)

Cooking Instructions:
Crock Pot Macaroni and Cheese 2 cups of uncooked elbow macaroni 4 tbs butter (cut into chucks) 3 cups of sharp cheddar cheese 2 eggs (beaten) 1/2 cup of sour cream 1 small can of cheddar cheese soup 1 cup of milk or cream 1/2 tsp salt 1/2 tsp pepper 1/2 tsp dry mustard (optional) Additional: 3/4 cup of sharp cheddar cheese (for topping) (Do Not Add this into Mac & cheese mixture) Directions Boil macaroni in a 2 quart saucepan in plenty of water until slightly tender for about 7 mintues (you want your macaroni el dante (not fully cooked). Drain and run cold water over macaroni to cool entirely. Drain fully. In crock pot, add cold macaroni and all the above ingredients (minus the additional cheese). Stir thoroughly. Cover and cook for 3 - 31/2 hrs on low, stirring every 1/2 hour to every hour. Turn crock pot off or on warm (depending on crock pot settings) and add the additional 3/4 cup of cheddar cheese to the top of mac & cheese. Do not stir. Recover crock pot (cheese will melt itself). Let sit for 10 mintues and then serve.