Chicken Noodle Soup

Chicken Noodle Soup:

6 Chicken tenders or 3 breasts, cubed
1 stalk Celery, sliced
1 small bag of Baby Carrots, sliced
1 medium Onion, diced
1 bag of Egg Noodles
Salt and Pepper to taste
8 cups chicken broth.

Mix ingredients and cook on the stove in a large pot, until chicken is done and vegetables are soft and heated through. 

Italian Meatball Soup

I bought a small shell noodle box and the recipe was on the back of the box:

"4 cups beef  or chicken broth
1 jar marinara sauce
2 cups frozen vegetables
1 cup Small Shells
12 frozen fully cooked meatballs
Combine broth and sauce in large pot.  Bring to boil.  Stir in remaining ingredients.  Boil 7 to 8 minutes until pasta is tender and meatballs are heated through."

Next time I make it, I would double the broth.   I added carrots, squash, and broccoli.  I would add more vegetables.  But overall, pretty good.  I also sprinkled Parmesan cheese on top.

Pasta Primavera

This was Giada De Laurentiis's Recipe.  I opted for Penne rather than Bowtie Pasta.  I used regular tomatoes instead of cherry tomatoes.  I used green pepper instead of a red or yellow one.  I added minced onion, because I didn't have an onion.  

Hawaiian Macaroni Salad

1 lb of macaroni.
1 carrot, shredded
1 celery, shredded
1/4 onion, diced
2 tbsp Apple cider vinegar
1/4 cup milk
2 cups Mayo
2 tsp Sugar
Salt and pepper, to taste

Cook macaroni as directed on the package and drain.  Add vinegar and vegetables while still hot, and let cool in the refrigerator.  Add mayo, milk, and sugar.  Refrigerate before serving.  

Cherry Frog Eye Salad

1 bag of Anice de Pepe
1 pkg of whip cream
2 cups of coconut
2 jars of Maraschino cherries
1 (15 oz) can of Pineapple chunks
1/2 bag of Colored Marshmallows
4 tbsp of cherry juice
5 tbsp of lemon juice

Cook the pasta and drain, rinsing with cold water.  Add coconut, Add cool whip and stir till all noodles are covered.  Drain and Stem the cherries and add to mixture, saving 4 tbsp of cherry juice to put on noodles.  Drain the pineapple chunks and add to mixture.  Add 5 tbsp of lemon juice.  Add half of the Marshmallows.  Stir until well mixed.

Frog Eye Salad

1 can pineapple chunks
1 can mandarin oranges
1 carton whipped cream
1 box acini de pepe noodles
1 bag of marshmallows

Cook noodles according to the box. Let cool. Drain juices of oranges and pineapple and add fruit to noodles, stirring. Add whipped cream and mix. Add marshmallows and mix. Refrigerate before and after serving.

Crab Pasta Salad

1 box Suddenly Salad, Parmesan
1/2 bag Imitation Crab
1 stalk of Celery
1 cup of Mayo

Prepare Suddenly Salad as directed on box.  Add another 1/2 cup of mayo to it.  Cut up celery and add to salad.  Tear crab meat in half and Stir into pasta mixture.  Chill for at least 1 hour.

Penne with Homemade Meat Sauce

1 LB Hamburger
2 (14.5 oz) cans of Diced Tomatoes
2 cups of Colby Jack Cheese, grated
1 LB Penne
Salt and Pepper, to taste.
1/4 tsp Garlic Powder
1 tbsp Minced Onion

In a pot, brown hamburger and add tomatoes.  Add garlic powder, onions, and salt and pepper and cook on medium for 10 minutes.  Cook penne as directed on box or bag in a separate pot.  Drain.  Add to sauce mixture and then cook for 5 minutes, while stirring in Colby Jack Cheese.

Beef Enchilada Pasta

I found a recipe for Chicken Enchilada Penne on Pinterest, but made it with hamburger and left out all the spices such as Cumin and Cayenne as well as the green chiles.

1 lb Ground Beef

2 tbsp. olive oil

1/2 tsp Minced Garlic

1 tbs Minced Onion

1/2 tsp. salt

Dash of red pepper flakes

2 (10 oz.) cans of green chili enchilada sauce

1 (10 oz.) can of red enchilada sauce

2 cups shredded cheddar cheese

1 cup sour cream

1 box Whole Wheat Penne pasta

Cook and drain penne as directed on the box and put back in pot. Brown the ground beef in a buttered skillet. Add onions and olive oil. Cook for 1-2 minutes. Add the sauces and the other spices/seasonings and cook for 8-10 minutes. Mix in cheese and sour cream until well mixed together on a low heat. Pour sauce over penne and mix well. Top pasta with sour cream, cheese, avocados, and/or tomatoes and enjoy. Serves 6 people.

Crock Pot Chicken Parmesan

I found this recipe on Pinterest and made a few changes to it:

• 2-4 boneless, skinless chicken breast halves
• 1/2 cup Bread Crumbs
• 1/4 cup Parmesan Cheese
• 1/4 t black pepper
• 1/4 t kosher salt
• 1 TBSP olive oil
• 1 egg, beaten
• 2 cups of shredded cheddar cheese, mixed with grated parmesan cheese
• 3 cups of marinara or spaghetti sauce
• 1 lb penne

Spread the olive oil into the bottom of your crockpot stoneware insert. Beat the egg with a fork in a separate bowl. Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish. Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings. Place the chicken breast pieces in the bottom of the crockpot. Layer the shredded cheeses on top of chicken, depending on how much cheese you like. Cover chicken and cheese with sauce. Close lid and cook on low for 6-7 hours or high for 3-4. Serve with cooked penne, as instructed on bag or box.

Parmesan Penne

1 lb Penne

1/2 cup grated Parmesan cheese

1/2 cup flour

1/2 hot milk

1 medium onion, chopped.

2 tbsp butter

Cook Penne as directed on bag or box. Drain. In medium sauce pan, saute onions in butter. Add flour and milk and cheese, and stir on low heat until thickened. Fold in penne and stir. Serve hot. Feed 4-6 people. I would skip the onions as they take away from the cheesy flavor.

Chicken Ranch Lasagna

I found this recipe on Real Mom Kitchen blog, and changed some of the ingredients and cooking methods. Overall, it was a pretty good lasagna. I may try it with penne next time:

2 (12 oz) cans evaporated milk

1 (1 oz) pkg. dry Ranch dressing mix

3 chicken breasts, cooked and cubed

1/8 tsp pepper1 (8oz) lasagna noodles, cooked

1 C cheddar cheese, grated

2 C mozzarella cheese, grated

Boil the chicken breasts for 20 minutes or until done in the middle, and cut chicken up into bite size pieces, then refrigerate. Boil lasagna noodles as instructed on the box. Rinse noodles with cold water and refrigerate. Combine evaporated milk and Ranch dressing packet in saucepan. Heat over low heat, whisking until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes whisking frequently. Layer a quarter of lasagna noodles, poultry sauce, and mozzarella cheese in greased 9×13 pan. Repeat layers again until you run out of ingredients. Top with sauce and cheddar cheese. Bake at 350 for 35-40 minutes or until hot and bubbly.

Creamy Spaghetti

1 can tomato paste

1 can tomato sauce

1/2 lb spaghetti

1 pkg cream cheese

1 cup grated Parmesan cheese

2 tbsp butter

Cook spaghetti. I an skillet, melt butter and then add cooked spaghetti. Add tomato paste and sauce and stir. Add cream cheese and grated Parmesan cheese and mix until warm. Serve with cooked meatballs.

Chicken and Broccoli Alfredo

Inspired by Campbell's recipe, with a few alterations:

1 can Cream of Mushroom soup

1 cup frozen broccoli

3 chicken breasts, thawed

2 tbsp butter

1/2 lb medium macaroni shells

1/4 tsp ground black pepper

2 cups grated Parmesan cheese

Cook macaroni as instructed on bag or box. Add broccoli and cook until broccoli is soft. Drain. Cut chicken breasts and cook chicken in a greased skillet. Add butter till melted. Add cream of mushroom soup, pepper, and Parmesan cheese, mixing all together. Add macaroni and broccoli to mixture and stir, until hot. Sprinkle Parmesan cheese on top.

Quick Lasagna

1 lb Hamburger
1 Onion
1/2 tsp Salt
Pinch of pepper
3 1/2 cup Uncooked Noodles
3 cup Tomato Juice
2 tsp Worcestershire Sauce
1/2 cup Sour Cream

Brown beef and onion. Add uncooked noodles. Mix other ingredients and pour over noodles. Don't stir, but bring to boil and simmer until noodles are tender, about 30 minutes.

Tetrazzini

2 tbsp Margarine
2 tbsp Flour
1/2 tsp Salt
1 cup Milk
1 cup Half and Half
1 Chicken Bouillon Cube
1/3 cup Parmesan cheese, grated
3 oz Spaghetti
1 can cooked Chicken
1 small can Sliced Mushrooms, not drained.

Cook and drain Spaghetti. Melt the margarine, blend in flour and salt. Remove from heat and add the milk and the half and half. Return to heat and stir continuously until mixture thickens and is smooth. Add the bouillon cube, half the cheese, spaghetti, chicken, and mushrooms. Stir carefully to blend. Pour mixture into an oiled 1 quart casserole dish and sprinkle the remaining cheese over the top. Bake at 375 degrees until the edges are bubbly and the top is browned, about 30 minutes.