Chicken Broccoli Fettuccini Alfredo

1 8oz pkg. Fettuccini noodles, cooked

8oz mozzarella cheese, sliced

2-3 chicken breasts, cooked & cubed

1 lb. fresh broccoli, cooked

2 cans cream of mushroom soup

2 cups milk

1 tsp. basil

1 tsp. oregano

1 tsp. dried onion

1 tsp. salt

¼ tsp. pepper

¾ tsp. garlic powder

¾ c sour cream

1 c Parmesan cheese 

Cook Fettuccini according to package directions, drain.  In a 9x13 pan that has been lined on the bottom with the sliced mozzarella cheese (prevents pasta from sticking,) place diced, cooked chicken.  Spread fettuccine over the chicken.   Add 1 lb. broccoli evenly over the fettuccini.  Mix remaining ingredients to form sauce and spoon over the other ingredients.  Sprinkle Parmesan cheese over the top. 

**You can also: line pan with cheese, mix all other ingredients together and place on top of cheese.  Top with Parmesan cheese.

Bake at 350’ for 1 hour or until heated through.  If Parmesan cheese gets too brown before cooking time is up, cover with foil and continue to cook.   

Orange Chicken with Asian Vegetables

2 lbs chicken breast
1 whole egg
1/2 cup flour
1 tbsp cornstarch
1 tbsp canola oil
1 tsp minced garlic
1 tbsp ginger, peeled and minced
1/2 tsp crushed hot red chilies
1/4 cup green onion, chopped
1 1/2 tbsp soy sauce
5 Tbsp white vinegar
1/3 cup sugar
1 cup freshly squeezed orange juice, plus zest from 1 orange
1 pkg frozen stir fry vegetables

Cut chicken into bite sized pieces. Beat egg in a bowl and dip chicken into egg. Mix cornstarch and flour on a plate. Roll chicken pieces in flour mixture. Heat oil in a skillet. Shake off excess flour from chicken and add to skillet.   Saute lightly until chicken is golden brown and reaches and internal temperature of at least 170*. Remove and set aside. Using same skillet, saute garlic, ginger, chilies and green onions. Add soy sauce, white vinegar, sugar, orange juice and orange zest. Cook sauce 5 minutes at most until sugar dissolves and sauce thickens. Add chicken and heat through. Push to one side of skillet. Add frozen vegetables to skillet. Stir fry for 2-4 minutes or until crisp-tender. refrigerate any leftovers.
Serve over rice.

South of the border casserole

canola oil cooking spray
1 clove garlic, minced
8 oz chopped onion
1/2 cup chopped bell peppers
8 oz elbow macaroni, cooked
1 cup corn kernels
1 lb lean ground beef
2 cups reduced sodium diced tomatoes
2 tsp spice blend
1/2 cup cheddar cheese, grated

Preheat oven to 325*. Spray a 3 quart casserole dish with cooking spray.
Heat a large skillet, spray with cooking spray, and add the garlic, onion and pepper. Saute until the onions are golden. Add the beef and brown well. Add the tomatoes, corn and spices and cook until the mixture is heated through about 15 minutes. Fold the pasta into the meat and pour into prepared dish.
Sprinkle with cheese, and bake uncovered for 20 minutes. Refrigerate any leftovers

Italian baked penne

Prep time: 20 min * Total time: 35 min * Serves 8

1 package (16 oz) Penne Rigate
1 pkg (1 lb) Mild italian sausage
1 cup chopped onion
2 cloves crushed garlic
1 pkg (8 oz) sliced fresh mushrooms
1/4 ground black pepper
1 1/2 tsp italian seasoning
1 can italian style diced tomatoes
2 cans crushed tomatoes
8 oz mozzarella cheese, cubed
1 cup grated parmesan cheese, divided

Preheat oven to 425*
Bring salted water to boil in large pot. Add Penne pasta and cook about 8 minutes. Drain and return to pan.
While pasta is cooking, heat large skillet over medium heat heat.  Add sausage, onion and garlic and saute until sausage is cooked through, breaking up meat with back of spoon. about 10 minutes. Add mushrooms and saute 3 minutes. Add pepper, italian seasoning and tomatoes to pan. Simmer stirring occasionally about 8 minutes.
Combine sausage mixture with pasta, mozz cheese and 1/3 cup parmesan cheese. Pour into 13 x 9" glass baking dish. Sprinkle remaining 2/3 cup parmesan cheese over top.
Bake 15 minutes or until cheese is melted and sauce is bubbling.
Serve with fresh salad
Store any leftovers in reusable container in refridgerator.

One Pan Curli-roni

1/2 lb ground beef
1/2 cup chopped onion
1 clove garlic - minced
1 1/2 cup water
1 cup beef broth
1 3/4 cup tomato sauce
1 tbs ketchup
2 tsp worc. sauce
1/4 tsp mustard
2 tbs fresh parsley
1/2 tsp chili powder
1/4 tsp dried basil
1/4 tsp oregano
3 3/4 cups curli-roni
Grated Parmesan cheese

In large sauce pan, cook meat, onion & garlic until brown. Drain. Stir in water, broth, tomato sauce, ketchup, worc sauce, mustard, & Seasoning.
Heat to a boil. Add Uncooked pasta. return to a boil. Reduce heat to medium. Cover. Cook stirring frequently. Cook 12 minutes or until tender. Salt & Pepper. Sprinkle with cheese

7 layer dip

Layer in 13 x 9" pan in order

1 can refried beans
2 diced tomatoes
1 bunch sliced green onions
1 sm can chopped black olives
1 cup guacamole
1 package taco seasoning mixed with 1 container sour cream
2 cups shredded cheese
Serve with tortilla chips

Apple Cobbler

1 cup sifted flour
2 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt

cut in
1/4 cup milk
1 slightly beaten egg
Stir to moisten
Set aside

Filling:
1 cup sugar
2 tbsp flour
1/2 tsp cinnamon
1/4 tsp nutmeg
Toss with 6 cups apples
Cook and stir over med. heat until almost tender ( about 7 min)

Pour filling into square pan
Immediately spoon on topping in 6 mounds

Bake at 400* for 20-25 min
Serve warm with coolwhip or vanilla icecream