Large Shells Italiano

1 package (16 oz) of Large Shells, uncooked noodles
1 lb of ground beef
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 cup water
2/3 cup (6 oz) can tomato paste
1 can (4 oz) sliced mushrooms drained, (optional)
1 beef bouillon cube
1 tablespoon dried parsley flakes
1 teaspoon sugar
1/1 teaspoon dried basil leaves
Salt and ground black pepper to taste
Grated Parmesan Cheese

Cook pasta according to package directions. In large skillet over medium heat until thoroughly cooked; drain. Add onion and garlic; cook 3 minutes or until tender. Stir in remaining ingredients except pasta and cheese; heat to boiling. Reduce heat; simmer for 20 minutes or until thickened, stirring occasionally. Toss hot pasta and sauce; sprinkle with cheese.

Make 8 servings

Note: My kids loved this recipe!!!!!! I also got this off of the back of the noodles package (American Beauty brand)

Easy Chicken with Basil Cream Sauce

1 package (12 oz) Bow Tie noodles, uncooked
1 tablespoon butter or margarine
1 lb. boneless, skinless chicken breasts cut into thin strips
1/2 teaspoon garlic salt
1 cup of milk
1 package (3 oz) cream cheese, cubed
1/2 teaspoon dried basil leaves
1/2 cup grated Parmesan cheese

Cook pasta according to package directions. In large skillet over medium heat, melt butter. Sprinkle chicken with garlic salt; cook 2 minutes on each side or until no longer pink. Add milk and heat just to boiling; stir in cream cheese and basil. Reduce heat, stirring constantly until cream cheese is completely melted and chicken is thoroughly cooked. Removed from heat, stir in Parmesan cheese. Toss hot pasta and sauce; serve immediately.

Makes 6-8 servings
NOTE: I would double the milk and cream cheese to make more sauce. We like lots of sauce with our noodles. Really enjoyed this recipe and got it off the back of the noodles package.

Pineapple Chicken

Garlic salt
3-5 pounds of chicken pieces
Cornstarch
Beaten egg

Sprinkle garlic salt on chicken pieces. Dip in cornstarch and then in egg. Fry in oil until browned. Place chicken in a casserole dish, pour the sauce over the chicken, and bake at 350 degrees for 45 minutes.

Sauce
½ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 cup crushed pineapple
½ teaspoon salt

Mix and bring ingredients to a boil
Add rice or noodles with a veggie to complete the meal.

Note: I would suggest making more sauce... every time I forget to make more sauce and the sauce is really good to poor over the chicken again when it is over rice or noodles. Another note... when browning the chicken is does not have to cooked all the way through. If you do that then when it cooks in the oven you will dry out the chicken slightly. Enjoy!

Fruit Salad with Strawberry Glaze

A woman in our ward brought it to the Christmas Party and made three HUGE bowls of it. It was gone so fast that almost half of the people didn't even have a taste. She gave me the amounts for a very large group... so I sized it down. You may have to adjust the sizes as you make it.

Strawberry Glaze (Maria's or Rosetta's)- found in the produce section
1 pkg (qrt) of Strawberries (fresh or frozen)
1 group of Grapes
3-4 bananas
NOTE: some people add pineapple chunks (20oz can, drained) and/or mandarian oranges (15 oz can, drained)

Cut strawberries and grapes in half. Cut bananas in slices. Then pore Glaze on fruit and mix. Chill 1 hour before serving.

Parmesan Chicken

Parmesan Chicken Recipe

Ingredients

1 clove garlic, minced
1 stick unsalted butter (1/2 cup or 1/4 pound), melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
2 Tbsp chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt
A large pinch of Italian seasoning (herb mix)
1/8 teaspoon ground black pepper
2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches
Method






1 Preheat oven to 450°F.

2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

Serves 4-6.

NOTE: I accidentally used Pork with this (not thinking) and it took longer to cook but it was still really good.

Tamale Pie Casserole

1 can creamed corn

1 12-16 oz. slightly thawed frozen corn

1 tsp. garlic powder

1 cup salsa

1 small can tomato sauce

1-2 chopped onions

1/2 tsp. salt

12-15 corn tortillas

1 rotisserie chicken (or you can use beef)

Cheddar and Monterrey cheese ( goes on top... so put as much as you like)

1 big tomato

Directions:

Saute onions and chicken until nice and juicy. Add corns, spices, salsa, tomato sauce and simmer for about 10 minutes. take a greased 9x13 pan and put 1/3 of sauce on bottom. Then layer a few tortillas on top. pour 1/2 of the rest of the sauce on top of that. Again, layer a few tortillas until well covered, then layer the last bit of the sauce on top. Take the big tomato... cut in slices and place on top like pepperonis... Sprinkle cheese on top. Cover with foil. Cook for 30-35 minutes. Serve with sour cream and tortilla chips.

Crockpot Applesauce Chicken

My husband found this website: http://crockpot365.blogspot.com, "A Year of Slow Cook: Crockpot". It is excellent. I am trying out recipes he is selecting and amazed at the tasteness and quality of the recipes. Here is one we tried tonight and really liked!



Ingredients:
--4 frozen chicken breast halves or thighs (I used 2 of each)
--1 1/2 cups of applesauce
--1 T dried onion flakes, or 1 yellow onion, chopped finely
--1 T apple cider vinegar
--1/4 tsp cinnamon
--1/2 tsp black pepper
--2 cloves garlic, minced
--1/4 tsp red pepper flakes (optional, I used them, and added more to the adult servings)

The Directions.

A 3 or 4 quart crockpot is the best size for this, but I did use a 6 quart. If your pot cooks fast, err on the lower end of cooking time.

Put the frozen chicken pieces into your crockpot. Add the onion (if you are using the dried onion, wait and add it to the applesauce). In a bowl, mix the applesauce, vinegar, garlic, and spices together. Pour on top of the chicken.

Cover and cook on low for 5-7 hours, or on high for 3-4.

Saucy Mexican Chicken

We tried this recipe tonight and we absolutely LOVED IT! I have found using Kraft Foods recipes (from their magazine) has been a "hit and miss" with finding tastey foods. This one was easy, fast and good. :)

What You Need!
1 lb. boneless skinless chicken breast halves (4 small breasts)
1 jar (16 oz.) Chunky Salsa
1 can (15 oz.) black beans, rinsed
1 cup Shredded Cheddar Cheese
Make It!

COOK chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides.

ADD salsa and beans. Bring to boil; cover. Simmer on medium-low heat 5 min. or until chicken is done (165ºF).

TOP with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Substitute
Prepare using 8 boneless skinless chicken thighs.

Quick Bruschetta for Two

I love this recipe. I generally quadruple it though.

1/4 c. diced tomatoes

2 T. shredded mozzarella

1 T. chopped fresh basil (1/2 t. dried)

2 t. shredded parmesan cheese

2 t. zesty Italian dressing

2 thin slices French bread (1/4 in. thick)

Combine tomatoes, mozzarella, basil, Parmesan and dressing and spoon evenly over bread. Broil until cheese is melted. Watch closely because bread burns quickly.

Cappellini Pomodoro

2 cloves garlic, minced

2 lbs. plum tomatoes, seeded and diced (I just use grape tomatoes from Costco cut in halves with seeds and everything)

1 oz. fresh basil leaves, minced

1/3 C. olive oil

3 oz. parmesan cheese

12 oz. dry angel hair pasta, cooked

¼ tsp. pepper

Heat olive oil and add garlic; cook until it turns white. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of parmesan cheese. Serve immediately and pass remaining parmesan.