SIMPLE MAC & CHEESE

I usually make an old fashioned white sauce when making mac & cheese, but found this really simple recipe. It was quite good and I added cubed ham.

2 C. MAC SHELLS
1 STICK BUTTER
2 1/2 C. SHREDDED SHARP CHEESE
4 EGGS
2 C. MILK
1 CAN EVAPORATED MILK
SALT/PEPPER
PINCH NUTMEG
SEASONED BREADCRUMBS

COOK MAC AL DENTE
POUR LAYER MAC IN GREASED 1 1/2 QT CASSEROLE
TOP WITH LAYER OF CHEESE/BUTTER
REPEAT LAYERS AS THIS MAKES IT JUICY
BEAT EGGS AND MIX WITH MILKS AND SEASONINGS
POUR OVER MAC
BAKE 350 DEGREE OVEN AFTER LOOSELY COVERING WITH FOIL
30-45 MINUTES
LET STAND 15 MINUTES WHILE IT FIRMS UP

Serves 4-6 and doubles or triples easily. WARNING--do not overfill dish--you butter melts and then takes up more room--this is from PERSONAL EXERIENCE!

CHICKEN NOODLE CASSEROLE

8 OUNCES EGG NOODLES

1/2 MEDIUM SWEET RED PEPPER, CHOPPED

1/2 MEDIUM GREEN BELL PEPPER, CHOPPED

1 CELERY RIB, CHOPPED

2 GARLIC CLOVES, DICED

1/4 C. BUTTER

ANOTHER 1/4 C. BUTTER

3 T. FLOUR

1 1/2 C. CHICKEN STOCK

1 1/2 C. 1/2 & 1/2

1 8 OU CREAM CHEESE

1 DELI CHICKEN IN SMALL BITES

1 CAN DRAINED GREEN CHILES

SALT/PEPPER/CREOLE SEAONINGS

SEASONED BREAD CRUMBS

COOK NOODLES UNTIL AL DENTE AND DRAIN

COOK VEGGIES IN 1/4 C. BUTTER UNTIL CRISP/TENDER

REMOVE VEGGIES WITH SLOTTED SPOON

MELT THE OTHER BUTTER AND STIR IN THE FLOUR UNTIL IT IS DISSOLVED

SLOWLY ADD THE CHICKEN BROTH

COOK UNTIL IT THICKENS SLIGHTLY (3-5 MINUTES)

SLOWLY ADD THE 1/2 & 1/2

ADD THE CHEESE AND HEAT UNTIL IT MELTS

STIR EVERYTHING TOGETHER AND ADD THE SEASONINGS---ADD SEASONING TO YOUR TASTE--THAT MEANS ACTUALLY TASTE IT

POUR INTO 13 X 9 DISH WHICH YOU HAVE PAMMED

TOP WITH BREAD CRUMBS

COOK IN 350 DEGREE OVEN-COVERED FOR 15 MINUTES

REMOVE COVER AND HEAT UNTIL BUBBLY ANOTHER 15-20 MINUTES

PIZZA IN A POT

• 1 1/2 # GROUND BEEF (LEAN)




• 1 MEDIUM GREEN PEPPER-CHOPPED




• 1 MEDIUM ONION-CHOPPED




• 1 15 OU TOMATO SAUCE




• 1 JAR PIZZA SAUCE




• 2 T. PIZZA PASTE




• 3 C. SPIRAL PASTA-COOKED & DRAINED




• 2 PKG (3 1/2 OU) SLICED PEPPERONI




• 2 C. (8 OU) SHREDDED MOZZARELLA

In a large skillet brown the beef with peppers & onions-until they are tender-drain

Stir in the tomato sauce, pizza sauce, & tomato paste.

In a 5 qt slow cooker layer the pasta, beef mixture, pepperoni & cheese. Cook on low for 3-4 hours. We did not have a slow cooker that large-so left on stove with meat mixture on the bottom- for 2 1/2 hours on low heat.

8 servings

Tomato-Spinach-Feta Pasta

Remember me telling you to grill plenty of chicken when you have the grill out and freeze it for future use. Tonight is one of those times-you could use it. WARNING---this dish is for feta lovers---we don't all love feta (not my favorite), but for those of you that do--my friend, Mark----you will love this AND ONCE AGAIN--a healthy dish. (I'm starting to crave butter and heavy cream) 8 ou. Penne Pasta/ 2 T. EVOO /1/2 c. chopped onion /1 clove garlic (I used more)// 3 c. chopped fresh tomatoes (Ididn't have but 2 cups---fortunately the recipe police did not find out)/ 2 c. packed spinach /Salt/Pepper/Red pepper flakes/ 1 grilled chicken breast (you could be a vegan and leave that off-but I wanted the protein)/ Cook the pasta Put EVOO in saute pan and add onion-cook until browned and then add garlic and cook until it smells done. Add tomatoes & spinach and seasonings and cook until spinach is wilted and tomato is warm Add pasta & feta ---stir well---heat until warmed Put chicken strips on top

SURPRISE HEALTHY PASTA!

Occasionally I get this--I need to eat healthier and I am in a hurry and I haven't been to the store deal going on. Tonight was one of those. So here is an example of taking what you have and making a meal.

1 Free Range Chicken Breast

Pasta of your choice

Enough EVOO to cover the bottom of your saute pan twice

Italian Seasonings

Pepper

1/2 Sliced Red & Green Peppers

1/2 sliced Onion

2-3 garlic pods diced (1 T. if using pre-diced)

1 - 2 T. of Chile Paste or Basil---seasonings of your choice--FRESH as in those tubes of herbs

Cut chicken in small pieces and cover with Italian seasonings and pepper--Saute in hot pan with enough EVOO to cover the bottom

Remove & Drain

Add enough EVOO to cover the bottom of the pan and saute veggies until tender--

add garlic and cook until it smells done.

Add your seasoning, chicken, and stir well

You should cook your pasta while this is going on

Put pasta in your plate and top with parmesean

Mix well before that first bite full---spread the goodness around. The chile paste makes for a really spicy dish---but the basil will give you a milder flavor

2 Servings

SKILLET CREAMY MAC

This is all done in the skillet and is fast and delicious. You can adjust the veggies-depending upon your taste. I would prefer adding a little red and yellow or orange bell pepper, but adjust according to your taste.

6 LARGE Servings

1 1/2 c. macaroni

4 celery ribs-chopped

1/2 green pepper-chopped

1/4 to 1/3 onion chopped

2/3 cloves garlic diced

1/4 c. butter

2 cans cream of chicken soup

2/3 c. milk

2. c. shredded sharp cheddar cheese

3 c. grilled diced chicken

1-4 ou pimento drained

little salt

1/4 t. nutmeg

1/2 c. sliced toasted almonds

a good amount of fresh ground black pepper

red pepper flakes to your taste

Cook macaroni while working on the rest of the dish & drain

Saute veggies in melted butter

Once veggies get to your desired tenderness (I Like Mine a Little Crunchy)

Add garlic and cook until garlic smells cooked

Add 2 cans cream of chicken soup & milk & cheese

Let cheese melt and warm all thoroughly

Add drained mac/chicken/drained pimento/salt/nutmeg,almonds/peppers

Warm thoroughly being sure to stir as it will stick

You could use ham or turkey in place of the chicken.

SPICY PESTO CHICKEN & PASTA

What am I going to cook for supper???? I need it in a hurry!

You should keep a few basic ingridents in your pantry for just this occasion. I have already suggested you keep frozen grilled chicken breasts on hand. Today I also suggest you always have pasta, EVOO & pesto on the pantry shelf.

12-16 ounce box of favorite pasta

3 T. or so of EVOO

1 T. Hot Chili Paste

Up to 1 # Grilled or cooked chicken breasts

1/2 or so c. of Parmesean

6 T. prepared Pesto

Begin by bringing your water to boil to cook whatever type of pasta you prefer. Since I only need a small serving, I cooked only part of the box of penne pasta. ANY kind of pasta will do though.

Put enough EVOO in the bottom of your saute pan to cover it and heat. I sauteed a green and red pepper tonight and could have added an onion, but didn't. Don't have these on hand---that's ok-it will still be good without it.

After the vegetables were tender, I added 2 chicken grilled chicken breasts that I had sliced into long thin slices and cooked until warm with 1 T. hot chili paste as seen above. This is found in the refrigerated section of the produce aisle somewhere around the herbs.

Toss drained pasta, chicken, 1/2 c. Parmesan & 6 T. pesto.

WAA LAA----Speedy & Delicious Supper

ITALIAN SAUSAGE/TOMATO CREAM SAUCE PASTA

Before I go to the recipe for the pasta, we had a spinach and Louisiana strawberry salad with blush wine vinegarette dressing for our side. I could have stopped with the salad, the strawberries are wonderful this year!

2 T. EVOO
1 # Italian Sausage (if it has casings-remove the casings)
1 1/2 t. red pepper flakes
1/2 c. diced onion (I just diced a half an onion)
3 cloves garlic
2- 14 ou Italian style diced tomatoes-drained
1 1/2 c. heavy cream (as opposed to light cream-what's that about)
salt/pepper/Italian seasonings
Bowtie pasta

• Brown sausage in EVOO after sprinkling with the red pepper flakes
• Add onion & cook until softened
• Add garlic and cook until it smells done
• Add tomatoes, cream and seasonings
• Simmer until it begins to thicken
• While this simmers-cook your bowtie pasta
• Drain pasta
• Add to sauce and stir well
• A little Parmesan on top is the perfect topping touch

THIS IS A QUICK FIX!

CHICKEN, ASPARAGUS & PECAN PASTA

This is a light but delicious pasta dish & FAST & EASY----The PERFECT COMBINATION!

Bring a large pot of water to a boil to cook 1 -16 oz (I only used 1/2 of that) Penne Pasta

In a large skillet heat 1 T. EVOO

Add 1 red pepper cut into small strips

1 bunch (or 2) of fresh asparagus --Note Friend Barbara told me that the way to cut off the not so good part of the asparagus is to grab each end about 1 " from the end---and snap it---the woody part will pinch off-discard it and use the rest

Saute until it begins to get tender

Add 1 t. minced garlic & cook until it smell done (the smell test)

Pour in 1 c.chicken stock

Bring to boil and simmer until veggies have softened

Add 1/4 c. fresh basil (remember the tubes in the fresh produce aisle)

salt/pepper

1 # grilled diced chicken (I used frozen grilled since it was raining & no grilling)

1 1/2 c. Parmesean Cheese

1/2 c. roasted pecan halves

Mix well-put on plate--EAT UP

SPEEDY PASTA BOWLS

I am so tired---I can't see straight! LONG trip back from Austin after a busy long weekend. What are my options for supper??? WELL ---I could go by and get some mediocre -at best-fast food OR one of my SPEEDY recipes. I chose home cooked---Speedy!

1 20 oz pkg refrigerated four-cheese ravioli or 3-cheese tortellini
1 jar sun-dried tomato Alfredo Sauce
2 T. white white----white wine vinegar may be used
2 med size tomatoes-chopped (I use roma-but you could use 1 can petite diced tomato-any flavor-fully drained)
1/2 c. chopped fresh basil ( I used the basil in a tube that is chopped and fresh)
1.2 c, grated Parmesan cheese

Prepare pasta

While it is cooking pour sauce in skillet--pour wine into sauce jar & shake well

Stir in wine and chopped tomatoes & basil

Cook over medium low heat until thoroughly heated. Toss with pasta, and top with cheese.

YUMMY!