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.

Baked Parmesan Tomatoes

These Parmesan Tomatoes are quick to make, and have good flavor. Tomato lovers like us will appreciate these.

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What you NEED:

4 tomatoes 
sliced 1/4 cup freshly grated Parmesan cheese 
1 teaspoon chopped Italian Seasonings

1/4 teaspoon garlic powder
1/4 teaspoon salt Freshly ground pepper, to taste 
4 teaspoons extra-virgin olive oil 

Preheat oven to 450° F Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil Bake until the tomatoes are tender, about 10 minutes Then what I do with some is cook them another 5 minutes or broil till the cheese is slightly burnt because I like it that way.

Don't knock it till you tried it!

Air Fryer Breaded Pork Tenderloin Sandwich

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I lived in Iowa for several years as a kid and young adult – a breaded pork tenderloin sandwich is near and dear to my heart but I just can’t find a good one here in Oklahoma. So – I decided to get in the kitchen and made my own! The best part is you can make big sandwiches with them or slice them up and make tenders or sliders! I bet once you try these you'll like them too

WHAT YOU NEED:

4 pork tenderloins or boneless pork chops(pounded with a meat mallet)
1/2-1 cup all-purpose flour
2 large eggs lightly beaten
1 cup Panko bread crumbs
salt, pepper(I use coarse)
garlic powder, dash of cayenne(optional)
olive oil spray

HOW TO MAKE IT:

Place one pork chop in a ziploc bag and pound them until just 1/4-inch thick – using the flat side of a meat tenderizer.

Get two plates and a bowl. In one plate, pour flour. In bowl, whisk together eggs, salt & pepper. In the last plate, place the bread crumbs and stir in salt & pepper.

For full size sandwich – Take one flattened chop and dredge both sides in flour, then egg, then bread crumbs. For tenders – slice flattened chop into 3-4 slices and dredge as noted.

Gently place pork into air fryer. Spritz with olive oil spray.

For full size sandwich – air fry at 400 degrees for 7 minutes. Open air fryer, flip, spray and air fry for 7 minutes more. I did 12 on each side as my air fryer is also my oven, so it's bigger and takes longer to cook. You may need to cook longer, different air fryers heat differently I find mine needs longer. For tenders – air fry at 400 for 4 minutes or longer per side – spraying each side with olive oil spray. Transfer to a plate and repeat the process until all pieces of pork are fried.

For full size sandwich – serve on bun and top with mayo, mustard, ketchup, onions and pickles. For tenders – dip in your favorite sauce! (Honey Mustard, Ranch or Fry Sauce!)

Crock Pot BBQ Pulled Chicken

Tender juicy chicken cooked in this BBQ sauce is a great recipe to cook easily in your crock pot. Taste delicious and serves well for parties, family times, or just an easy meal.

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what you NEED:

3 chicken breasts
1 (18 oz) bottle Sweet Baby Ray's Hickory & Brown Sugar Barbeque Sauce
1/3 cup light brown sugar
2 tbsp apple cider vinegar

Dash or two of Frank's Hot Sauce
1 tsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/4 tsp smoked paprika
1/4 tsp chili powder
1/4 tsp ground white pepper

1/4 tsp cumin

How to MAKE IT:

Place chicken breasts in the Crock-Pot. Turn heat to low.

In a separate bowl combine Sweet Baby Ray’s Barbecue Sauce, light brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground white pepper. Use a whisk to stir and combine.

Pour the barbecue sauce mixture into the slow with the chicken breasts. Use a spoon to stir and coat all chicken with the barbecue sauce mixture.

Cover and cook on low for 6-7 hours, or high for 3-4.

When chicken is tender and pulls apart easily with a fork it is ready to be shredded.

Using two forks, shred chicken while still in the Crock-Pot. Mix chicken and barbecue sauce together until well coated.

Serve on buns, topped with onions, pickles and whatever you like.

NOTES

Tip: Do not cook chicken from frozen. Make sure the chicken is fully thawed before adding to Crockpot

NUTRITION

Calories: 1999kcal | Carbohydrates: 285g | Protein: 149g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 434mg | Sodium: 6064mg | Potassium: 3827mg | Fiber: 5g | Sugar: 241g | Vitamin A: 1793IU | Vitamin C: 11mg | Calcium: 263mg | Iron: 6mg

IN THE FRIDGE

Leftover cooked BBQ pulled chicken can be stored in the refrigerator in an airtight for up to three days. When reheating, make sure it’s piping hot throughout.

IN THE FREEZER

BBQ pulled chicken can be frozen for up to three months in an airtight container.

Garlic Mushroom Chicken with Jalapenos over Ginger Rice

A little spicy dish, want less spice? Remove the seeds of the Jalapenos and it won't be too spicy.

or Leave them out substitute another vegetable like water chestnuts or green peppers.

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Serves 4

What you need:

2 chicken breasts, boneless sliced or chunked
1 onion diced
3-4 garlic cloves minced
1 or more Jalapenos sliced, seeds removed 
olive oil
1/2 cup vegetable or chicken broth
sea salt, pepper
2 cups cooked rice you could put it over buttered  noodles too

How to make it:

I serve this over ginger rice, any rice you like will work, recipe below how I make ginger rice,

Heat skillet with 2 teaspoons olive oil, once hot add chicken and cook it, as chicken is turning white, add onions and garlic and cook about 2 more minutes, when chicken is no longer showing any signs of pick, remove from skillet and place in a bowl or dish, set aside.

Now add 1 more teaspoon of olive oil to pan when hot once again add 1/2 cup broth, let heat up, then add Jalapenos and mushrooms cook about 3 minutes and add chicken veggies back into skillet stir to mix.

Ginger rice

How to Make it:

Cook 2 cups of rice, once cooked

I add 3 tablespoons butter to the rice, and 1-2 teaspoons of ginger, I would start with one until you know how you like it?

Crock Pot Beef in Brown Gravy

 

This crock pot recipe is the easiest ever Beef that's so tender, it falls apart. I use this basic recipe to make Roast beef, I use in sandwiches, over Toast, with vegetables. Turn it into strew so easily too, just add some veggies the last hour or two. It makes great Roast Beef Sandwiches. Today I made it with Mashed Potatoes and served over Texas Toast and more gravy over all. So good, Simple fast when you don't have time to spend in the kitchen, (or don't want to)

What you need:

3 pounds roast beef or stew meat
1/4 cup butter (half a stick)
1 (1 ounce) envelope dry onion soup mix 

1 small onion sliced

How to Make it:

Place the onions in the bottom of the crock pot, then add beef and butter into a slow cooker. Sprinkle the onion soup mix over. Cover, and cook on Low for 8 hours, or High for 4 to 5 hours. Stir once or twice.