Italian Manicotti with Meat Sauce

 Italian Manicotti  with Meat Sauce is rich and cheesy, you can make it without the Meat or use Italian Sausage if you like. This is so good you need to make it

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6 servings

What you Need:

1 pound fresh spinach, stems trimmed and well washed or a 10-ounce package frozen spinach, thawed
Kosher salt, plus 1/2 teaspoon
12-14 manicotti shells(depends on brand)
3 cups meat marinara sauce, recipe follows
1  cups ricotta cheese (about 1 pound)

1/2 cup cottage cheese
1-2 cups shredded mozzarella cheese (we like it thicker so we use more of this cheese)
1 cup freshly grated Parmesan cheese or a mixture of half Pecorino and Parmesan
1 large egg, lightly beaten
Pinch freshly grated nutmeg
Freshly ground pepper

Directions

Bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt, as well. Boil the spinach, uncovered, until tender, about 3 to 4 minutes. Remove with a slotted spoon, (do not drain), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop.

In the same large pot of boiling water, cook the pasta shells until al dente, tender but still slightly firm. Drain and pat dry. (I cook the pasta about 7 minutes so it's firm to stuff)

Preheat the oven to 350 degrees F.

Cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce. In a medium mixing bowl, evenly combine the ricotta, mozzarella, and 1/3 cup of the Parmesan, the eggs, and the spinach. Season with the 1/2 teaspoon salt, nutmeg, and pepper to taste. Spoon the cheese mixture into the manicotti shell and line them up in the baking dish. Cover with the remaining sauce. Scatter the remaining cheese on top and dot with the butter. Bake for 30 minutes. Serve immediately.

Meat Marinara Sauce

2 tablespoons extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped
Sprig of fresh thyme
Sprig of fresh basil
2 teaspoons kosher salt
Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.

Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Steps to make it:

chop your veggies up, 

I have frozen spinach to add(optional

The cheeses

How to mix your cheese

put cheese into a baggie, cut the corner off to fill shells

Pita Pockets Stuffed with Sausage, vegetables with Sweet Chili Sauce

 

Sautéed Sweet Italian Sausage and Vegetables in Pita Pockets then topped with fresh vegetables and cheese then drizzled with Sweet Chili Sauce  YUM

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What you need:

4 Italian Sausage cut into large chunks

4 medium potatoes diced 

1/2 onion(any will do, I used red tonight)

Mini sweet peppers, sliced thin

8 oz Mushrooms Sliced thick

3-4 cloves of garlic minced(we like lots of garlic)

season how you like(I use a little salt, Pepper, garlic, onion powder and Head Country)

For toppings, I used sliced tomatoes, fresh spinach, some cheese and sweet chili sauce(MILD)

How to Make it:

First chop, dice and slice your vegetables, cut sausage into chunks

Heat up a large skillet with about 4 tablespoons of oil till nice and hot

First add the potatoes as they take the longest to cook, then add the sausage

Cook for 7-10 minutes do not stir or flip until at least 5 minutes, to give it

time to crisp up. After 10 minutes 

Add vegetables in order of how quick they cook (I did onions, sliced peppers, cook about 3 minutes, then add garlic and mushrooms cook just till tender.

Now all should be crispy brown and delicious\

Turn off heat, quickly heat up pita pockets

Fill partially with the cooked mixture, top with fresh veggies(I used tomatoes and spinach, a little cheese), drizzle sweet chili sauce on and serve warm.

CREAMY TOMATO TORTELLINI SOUP

Creamy Tomato Tortellini Soup is perfect comfort food and so easy to make! Have dinner ready and on the table in no time.

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SERVES: 6

What you need:

2 tablespoons olive oil

1 onion, finely chopped

4 large garlic cloves, minced

28 oz diced tomatoes (or 6 fresh vine-ripened tomatoes, chopped)

2 teaspoons Italian dried herbs, (or seasoning)

1/2-1 teaspoon red chili flakes (optional)suit to your taste

4 cups chicken stock

28 oz jar tomato puree

3 tablespoons tomato paste

1 cup heavy cream or half-and-half

Salt and pepper, to taste

2 9oz packet cheese tortellini (I use frozen, any flavour you like)

1/2 cup shredded Parmesan cheese

4 cups baby spinach leaves, washed and dried

1/4 cup fresh basil, roughly torn or chopped

Gather Ingredients ahead of time

Follow the Ingredient list above

Let the soup base simmer on low so it doesn't stick 15 minutes

How to make it:

Heat oil in a large pot over medium heat. Sauté onion until soft, then add garlic and sauté until fragrant (about 1 minute).

Add tomatoes, Italian herbs (or seasoning) and chili flakes if using. Let tomatoes cook for about 5 minutes until juices have released and mixed through the flavours in the pot, then mix through chicken stock, tomato puree and tomato paste.

Season with salt and black pepper, to taste. Partially cover pot with a lid; bring to a simmer on low heat for 15 minutes.

Stir in the cream and tortellini, cook on medium-low until tortellini is just cooked, (about 6-7 minutes). Add the parmesan cheese, spinach and basil; stir until wilted. Serve warm.

Oh so Delicious, Enjoy

TUNA CASSEROLE

 

An upgraded version of an old favorite, Tuna and Noodle Casserole, this is so much better.

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What you Need:

For the Topping: 

1 tablespoon olive oil 

2 tablespoons butter 

1 large clove garlic, crushed  

1 1/2 cups homemade breadcrumbs or 1 cup panko

A handful parsley, finely chopped 

4 ounces cheese, finely grated 

1/2 cup loosely packed freshly grated Parmigiano-Reggiano 

 

4 tablespoons butter

1/2 pound white mushrooms, sliced

2 large shallots, finely chopped 

2 ribs celery, finely chopped 

3 tablespoons flour 

1 1/2 cups whole milk or half-and-half 

Salt and white pepper    

2 cans tuna in water, about 6 ounces total, drained and flaked

1-2 cups frozen peas(or vegetable of your choice)

12 ounces extra wide egg noodles 

 

How to make it:

Preheat oven to 400°F. For the topping, heat olive oil over medium heat and melt in butter. Add garlic, swirl a minute to infuse garlic flavor, then remove. Add breadcrumbs and lightly toast. Cool breadcrumbs and toss in parsley and grated cheeses.   Bring large pot of water to a boil for the pasta.   Heat a large skillet over medium to medium-high heat. Melt butter; when it foams, add mushrooms and lightly brown. Add shallots and celery, and stir 5-7 minutes to soften.  Sprinkle in flour and stir a minute or so; whisk in sherry or wine, stock, milk or half-and-half, and season with salt and white pepper. Cook to thicken to coat back of spoon.    Salt water and cook noodles to al dente. Drain.   Add tuna to sauce and combine with noodles. Transfer to a casserole dish, top with cheese and breadcrumb mixture, and bake to brown and bubbly, 20 minutes

Pepperoni Stuffers

These are made using 2 ingredient dough

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What you need:

1 cup self rising flour

1 cup plain, nonfat Greek yogurt. 

I made 12 rolls so I used 3 cups flour & 3 cups yogurt. Once mixed, I divided into 12 sections, flattened each section out a good bit, filled with a little shredded cheese & any kind of pepperoni. Rolled them up, sprayed the tops with a little olive oil & sprinkled shredded parm on top. 350 for 15 min in oven.

This goes really well with my Roasted Garlic Cheese Dip

Zucchini Pizza Bites

This is one of my favorite ways to eat Zucchini these days, they are so good, you will get the kids to eat their veggies with these delicious mini veggie pizzas. Top with your favorite pizza toppings.

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What you Need:

2 large zucchini

½ cup low carb pizza or tomato sauce

1 teaspoon oregano

2 cups mozzarella cheese

¼ cup parmesan cheese

pizza toppings as desired

How to Make them;

Preheat oven to 450°F. Line a baking pan with foil and set aside.

Slice Zucchini ¼" thick and arrange on prepared baking sheet. Bake about 5 min to cook first.

Top zucchini slices with pizza sauce, oregano, cheese and your favorite pizza toppings.

Bake 5 min or until zucchini is tender. Broil 5 min or until cheese is bubbly and melted.

Cheesy Chicken Broccoli & Rice Casserole

Easy and healthy casserole that doesn't take long to make and best of all it's got cheese in it.

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What you need:

1 tbsp olive oil
1 small onion chopped
2 chicken breasts cut into small cubes
¼ tsp salt and black pepper
¼ tsp garlic powder and onion powder
4 cloves garlic minced
2 cup rice cooked
10 oz cream of chicken soup (1 can)
2 cups chicken broth low sodium
2 cups broccoli florets
1 cup cheddar cheese
1 tbsp fresh parsley chopped

How to Make it:

Heat the olive oil in a large skillet. Add chopped onion and cubed chicken. Cook on medium heat for a few minutes until the chicken starts to brown a bit. Season  to taste. Stir in garlic and cook for another 30 seconds until garlic gets aromatic.

Spray a casserole dish with Olive oil spray then add the rice, cream of chicken soup and chicken broth. 

Add the broccoli florets and half the cheese then Sprinkle over the top with remaining cheese and place in the oven, bake 30 minutes. Garnish with fresh parsley and serve. Enjoy!

Cayenne Chicken Cordon Blue Sandwich

 

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The other day we had a good chicken sandwich out and it made me think how about a chicken sandwich with a little spice, cayenne and then we add some ham and white cheddar cheese, top it up with some vegetables and herb mayo, and walla A Cayenne Chicken Cordon Blue Sandwich with Herb Mayo was born at our house.

This recipe is to make 2 sandwiches, you can adjust for your needs

What you need:

2 chicken breast cutlets, (you simply butterfly chicken breasts)

2 slice of black forest ham(ham deli meats)

2 slices white cheddar cheese(any cheese is fine)

2 buns of your choice(we used onion topped buns today)

tomato, lettuce, onion sliced thin

herb mayo(3 tb mayo mixed with everything bagel seasoning) Mix this ahead for flavor

a little salt, pepper, 1/2 tsp cayenne, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder

How to Make it:

\First cut your vegetables sliced thin, stir the herb mayo up and let sit while cooking chicken for flavor to blend. Slice cheese and lay the sliced ham deli meats out.

I split the chicken breast butterfly style(through the thickness of the length of the chicken breast) season the chicken both sides, heat up about 3 turns of Olive oil in a skillet till nice and hot so it will sizzle when adding chicken.

Place chicken in skillet and cook till it turns nice and golden on the first side, flip cook other side till chicken is done about 8-10 minutes or until chicken is 170 internal temp. Place ham on top of chicken, then place cheese on top of ham, I place my buns on top of all and put a lid on this turn down heat low, let it all warm up and cheese begins to melt and the buns warm.

Turn off heat, Serve up on plates, with vegetables on the side and herb mayo eat topped the way you like. These are delicious you have to try them soon.\

Chicken breasts butterflied and sliced through so it's thin enough for sandwiches

doesn't that look delicious....Mmmm

Pimento cheese

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Best Pimento Cheese Spread is by far homemade, try this recipe with Vermont Cheddar Cheese and Sharp and a dash of Cayenne for nice hotness not too much.

3 oz cream cheese softened

1/2 block sharp cheese shredded

1/2 block white Vermont cheese shredded

1 small jar pimentos

1/4 cup parmesan cheese

cracked pepper

dash cayenne(optional)

pinch of sugar(also optional)

1/2 cup mayo

Place everything together mix add seasonings mix

Store in fridge

Pizza Meatloaf

Everyday Meatloaf full of chunks of Mozzarella cheese, Italian Sauce and Seasonings, Yum!

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What you need:

1 egg, beaten

1/2 onion diced, 3-4 garlic cloves minced

1/2 cup pizza sauce(Tomato sauce with Italian Seasoning works)

1/4 cup seasoned bread crumbs

1/2 teaspoon Italian seasoning

1 1/2 lbs ground beef

1 1/2 cups part-skim mozzarella cheese block cut into small chunks

additional pizza sauce (optional)

You need a bread pan or something that size, spray lightly with some Olive oil spray

Heat oven to 375 degrees

How to make it:

In a bowl, combine the egg, pizza sauce, onions, garlic, bread crumbs & Italian seasoning.

Fold beef into mixture and mix well

Put half of the mixture into loaf pan spread smoothly in bottom,  fill center with cheese chunks

pressed slightly into meat mixture, top with the rest of the mixture smooth evenly in pan. I put a few

more chunks on top. The last 10 minutes I top with the rest of the sauce and continue baking.

Bake at 375°F for 30-40 minutes or until meat is no longer pink.

Serve immediately with additional pizza sauce and cheese if desired.

Cheesy Chicken Fritters

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If you love easy chicken recipes, this is your recipe! Easy, juicy, flavorful cheesy chicken fritter

Calories: 326

Servings: 8 servings (makes 16-18 fritters)

What you Need:

Ingredients for Chicken Fritters:
1 1/2 lbs chicken breasts, (3 large)
2 large eggs
1/3 cup mayonnaise
1/3 cup all-purpose flour, or cornstarch or potato starch for gluten free
4 oz mozzarella cheese, (1 1/3 cups shredded)
1 1/2 Tbsp chopped fresh dill
1/2 tsp salt , or to taste
1/8 tsp black pepper
2 Tbsp Extra light olive oil, to saute (or any high heat cooking oil)
Ingredients for Garlic Aioli Dip (Optional)
1/3 cup mayonnaise
1 garlic clove, pressed
1/2 Tbsp lemon juice
1/4 tsp salt
1/8 tsp black pepper

How to make it:

Using a sharp knife, dice chicken into 1/3" thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.

Into the mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.

Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side, then flip and saute 3 min on the second side or until outsides are golden brown and chicken is fully cooked through* Repeat with remaining fritters adding more oil as needed.

To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.

Recipe Notes

To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken patty is browning too fast, adjust your heat down.

Chicken Mushroom Broccoli Casserole topped with Pepper Jack Cheese

  

This casserole is filled with lots of goodness, mushrooms, broccoli, chicken, and best of all topped with Pepper Jack Cheese and Fried Onions as the grand final toppings. So good, easy to make too.

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What you need:

4 chicken breasts
1 small onion sliced small
4-5 garlic cloves minced
1 8oz box of mushrooms sliced in half 
1 small head of broccoli sliced or chopped(frozen can be used)
olive oil for cooking
2 cups chicken broth

1/2 cup cream
2 cups shredded Pepper Jack Cheese(you can use other cheeses)
1 cup fried onions

sea salt, pepper, garlic powder, onion powder

How to make it:

First slice and chop your vegetables for cooking. Slice chicken into strips or chunks

In a medium pan, fill with water and cook broccoli till just ender, or you can use frozen broccoli.

Cook 2 cups of rice by stove top or using a rice cooker

In a skillet, drizzle 2 to 3 turns of olive oil in pan and heat up, then add the onions, garlic and cook 3-4 minutes till tender. Add chicken and cook till no longer pink, turn a few times as cooking to mix. Add mushrooms and cook just about 3 more minutes.

Season with a touch of sea salt, and pepper generously, also garlic powder and onion powder.

Once everything is cooked, add 2 cups broth and simmer until it reduces about half, I cooked it for 20 minutes on medium low heat, then once the broth is reduced by half, turn down heat to low add cream and stir to mix, do not let it boil. 

Heat oven to 350  Stir in cooked rice stir pour into casserole dish 9x 13, top with broccoli then spread shredded cheese over all and top last with the fried onions.

Bake for 20-25 minutes until cheese is bubbly. Serve hot.

STUFFED POBLANO PEPPERS

Southwest seasoned ground beef, rice, veggies, and cheese makes a great filling for Stuffed Poblano Peppers. They are loaded with flavor. Everybody raves about this twist on classic stuffed peppers!

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4 SERVINGS

Ingredients

4-6 poblano peppers
2 tablespoons olive oil, divided
1 medium onion, chopped
1 pound lean ground beef
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1 cup cooked rice
1 cup black beans, rinsed and drained
1 cup frozen corn
1 (15-ounce) can fire roasted tomatoes
1 1/2 cups grated Mexican cheese blend
1/4 cup fresh cilantro, chopped

Instructions

Preheat oven to 350 degrees F.

Slice the poblano peppers in half and remove the seeds and membrane. Rub with 1 tablespoon of the olive oil. Arrange on a baking sheet and roast for 10-12 minutes until softened.

While the peppers are baking, heat the remaining olive oil in a large skillet and sauté the onion and garlic until soft, about 5 minutes.

Add the ground beef and spices, cooking and mash with a spoon until the meat is cooked through and browned.

Add the cooked rice, beans, corn and half of the cheese. Stir well, then divide evenly between the roasted poblano pepper halves. Sprinkle with the remaining cheese.

Bake for 10 minutes until heated all the way through and the cheese is melted on top. Sprinkle with chopped cilantro and serve.

Baked Cheesy Chicken and Mushrooms

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Love mushrooms and cheese? Then you really must try my recipe for Baked Cheesy Chicken and Mushrooms. So good, so smooth, buttery with just the right amount of garlic.

What you need:

3 tbsp. butter
2 tbsp. olive oil
8 oz. fresh mushrooms, sliced
1 medium yellow onion, sliced
1 tbsp. minced garlic
4 boneless skinless chicken breasts
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
salt and pepper to taste
1/2 cup shredded mozzarella cheese
1/2 cup chicken stock

How to make it:

Preheat oven to 375F and spray a 13 x 9 inch casserole pan with cooking spray.

Heat 1 tbsp. butter and 1/2 tbsp. oil in a large skillet over medium high heat.

Add mushrooms and onions and sauté until tender, about 5 minutes.

Add minced garlic and sauté for another 30 seconds.

Pour half of this mixture into the prepared casserole pan and set the other half aside.

Season chicken with paprika, garlic powder, and Italian seasoning and heat the remaining butter and oil in the skillet.

Add chicken to the skillet and cook 2 minutes on each side.

Transfer chicken breasts to the casserole pan on top of the mushrooms and onions.

Add chicken stock to the skillet and scrape the bottom of the pan to bring the browned bits of flavor out.

Bring to a boil and let cook until chicken stock has reduced, about 5 minutes.

Add the remaining mushroom/onion mixture on top of the chicken breasts, sprinkle with mozzarella cheese, and pour chicken stock sauce over the top.

Bake for 15 minutes and serve or just until the cheese melts

ENJOY!

Stuffed Mushrooms

 

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Stuffed Mushrooms are so good they get asked for often here, so here is my recipe for really good ones.

What you Need:

20 large mushrooms (scrubbed clean and stems separated)
1 tablespoon Olive oil
2 tablespoon Minced shallots or minced onion
1 Large garlic clove (minced)
Salt
3 tablespoon Chopped parsley
1 teaspoon dried thyme
2 tablespoon breadcrumbs
2 tablespoon Vegetable stock
2 tablespoon Olive oil
2 tablespoon Grated parmesan cheese

Any Shredded cheese you prefer for topping before baking

How to Make them:

Preheat oven to 375 degrees F.

Finely chop mushroom stems. Heat 1 tablespoon olive oil in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and the shallots for 4-5 minutes, stirring often.

Add the garlic and almonds and sprinkle with salt. Stir well and sauté 2 more minutes. Turn off the heat and add the parsley, herbs and breadcrumbs.

Pour the vegetable stock into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste.

Fill each mushroom with the stuffing. Sprinkle grated parmesan and a little shredded cheese over each mushroom and bake for 20-25 minutes, or until the cheese browns a little. Allow to cool for 5 minutes or so before serving.

Try my recipe for Teriyaki Steak Rolls

https://cherylstastyhomecooking.blogspot.com/2022/01/teriyaki-steak-rolls.html

Breakfast Casserole with Bacon and Hash Browns

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This breakfast casserole is a great way to have a special breakfast, can be prepared the night before, place the ingredients in a covered bowl  cooked bacon, some shredded cheese, onions all in containers, all you need to do is mix the eggs and milk up and place in your pie plate, with hash browns and it's ready to bake. Tastes extra good for breakfast, a lunch or even dinner.

serves 6-8 people

What you need:

5 eggs
1/2 cup milk
3 cups of frozen hash browns thawed
1/3 c. greens onion sliced
1/2 tsp salt
1/8 tsp pepper
1 1/2 cups mild cheddar cheese divided
8 slices cooked bacon or 1 cup diced ham, divided

How to make it:

You will need a 9" pie plate, spray with Olive oil spray

Cook and crumble your bacon.

Stir together eggs and milk.

Combine the hash browns, green onions, salt, pepper and 7 slices cooked & crumbled bacon.

Add one cup of the cheddar cheese.

Pour egg and milk mixture over hash brown mixture in a bowl and mix well.

Pour into a 9 inch pie plate.

Top with remaining 1/2 cup cheddar cheese and crumbled bacon.

Bake at 350° for 35-40 minutes uncovered, or until casserole is set when you try and wiggle it and a toothpick comes out "clean"

Let the breakfast casserole sit for 5 minutes or so to let it harden up a bit.

Cut into wedges and serve 

Nutrition

Calories: 500kcal

Meatball Au Gratin Cheesy Potatoes

 

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I have to say how much I love casseroles, they are warm and comfort foods in a dish. They can be made at home and served any day of the week, they travel well and show how much you care for others by taking them to someone else's house. It's a great way to express your feelings and share a warm cozy caring meal with others.

What you need: Italian Meatballs, thawed or homemade and precooked 4 large russet potatoes 1 quart whipping cream 2 cups shredded cheese (can reserve 1/2 cup for topping) 2 tablespoons butter 1 teaspoon granulated onion 3 sprigs teaspoon fresh parsley 1 teaspoon salt 1 teaspoon pepper

How to make it: Preheat oven to 375ºF. Grease a 9x13 inch baking dish and set aside. Thinly slice meatballs. Set aside. Peel potatoes and slice into 1/4 inch slices. Mix together with meatballs in the waiting baking dish. Add whipping cream, shredded cheese, butter, granulated onion, parsley, salt and pepper to the meatball and potatoes, slightly stirring to distribute ingredients. Place in oven for 50 minutes, or until potatoes are fork tender. Optional: last 15 minutes sprinkle 1/2 cup or more shredded cheese on top and finish baking. Remove from oven and serve

Goulash

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A LONG time popular recipe, with cheese added for the best flavors ever. I changed it up just a pinch and we really liked it a lot.

What you need:

2 lbs ground beef or turkey
3 tsp minced garlic
1 large Yellow onion, diced
2 1/2 cups water
1/2 cup beef broth
1/3 cup olive oil
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
1 T Italian seasoning
1 T Adobo Seasoning
3 bay leaves
1 T seasoned salt
1/2 T black pepper
2 cups pasta, uncooked (I used pretty bow ties)
1 cup shredded Mozzarella Cheese
1/2 Cup Shredded Cheddar Cheese

How to make it:

In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat.

Add garlic, onions, olive oil & until meat is fully cooked.

Add water and broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.

Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally.

Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined

Cover once again and allow to simmer for about 30 minutes

Once cooked, remove the bay leaves

Add only the cheddar cheese and mix until combined

Add mozzarella right before serving

ENJOY!

Chicken Spaghetti Casserole

 

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This casserole is pure comfort food. So good you will ask for it often or get asked to make it a lot, it's easy, tasty and looks so yummy.

6 servings

INGREDIENTS

7 ounces thin spaghetti
1 tablespoon salted butter
2 cups sliced mushrooms
1 medium onion, chopped
½ cup chopped celery
Two 10.75-ounce cans cream of mushroom soup(or cream of chicken)
1 cup nonfat milk
8 ounces sharp cheddar cheese (can sub reduced fat)
2 cups chopped cooked chicken breast
1 teaspoon Tabasco sauce
salt and pepper, to taste
½ cup shredded Monterey Jack cheese(can use different cheeses to suit)

INSTRUCTIONS

Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick spray.

Cook pasta according to package directions, but only cook it until it's al dente (you still want a little bite to it). Drain the pasta and set it aside.

Melt butter in a large, deep skillet over medium heat. Add mushrooms, onion, celery and bell peppers. Cook until the vegetables have softened, 4 to 5 minutes. In a medium bowl, mix milk and soup until smooth. Add this mixture to the vegetables in the pan. Stir in cheddar cheese. Continue to heat the mixture until the cheese has melted and the sauce is smooth. Add in chicken, pasta and tabasco, and season to taste with salt and pepper. Pour the mixture into the prepared casserole dish. Sprinkle Jack cheese on top.

Bake for 35 minutes, or until the casserole is hot and bubbly and golden brown.

NOTES

*Leftovers of this casserole are great for a couple of days after making it.

*Turn this casserole into a day-after- holiday meal by adding leftover turkey instead of chicken.

Creamy Broccoli Cheesy Potato Soup

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Time for soup, this is delicious, use your favorite melting cheese, I used Cheddar and Muenster with some Parm. You can use vegetable stock for vegetarian if you like. Broccoli or cauliflower works great in the soup.,  creamy goodness cheesy good.

What you Need:

5 1/2 Tbsp butter , divided
1 1/3 cups chopped carrots (about 3)
1 cup chopped celery (2 stalks)
1 cup chopped yellow onion (1 small)
4 cloves garlic , minced
3 cups low-sodium chicken broth or vegetable broth for vegetarian soup
3 1/2 cups peeled and cubed russet potatoes , cut 1/2-inch to 3/4-inch thick (2 large)
3 cups chopped broccoli florets (from about 2 heads)
1/4 tsp dried thyme
Salt and freshly ground black pepper
6 Tbsp all-purpose flour
3 cups milk (preferably 1% or 2%)
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese (I used 1 cup cheddar 1 cup Muenster
1/3 cup finely shredded parmesan cheese (1 oz)

How to Make it:

In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer.

Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.

Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).

Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheese and parmesan cheese until melted. Serve warm.

Note

This broccoli potato cheese soup won't freeze well because of the dairy. If making in advance, store in the fridge for 1-2 days.

If you don't have cheddar, try using a good melting cheese such as Gruyere cheese. A little blue cheese would also work really well.

You could also use cauliflower instead of broccoli in this vegetarian potato soup recipe.