Crockpot Pesto Chicken Pasta

Coming out of the shadows with this gem of a recipe because I loved it that much!  

Enjoy!

Crockpot Pesto Chicken Pasta

    1.5 lbs Chicken - About 3 chicken breasts

    Salt & Pepper

    8 oz Jar Pesto

    1/2 Cup Butter

    1 Small Lemon

    Sun-Dried Tomato, diced (optional)

Add chicken to crockpot.  Salt and pepper lightly, spread pesto over chicken, juice lemon over chicken, and lay slices of butter on top.  Can add extra minced garlic and diced sun-dried tomatoes for extra flavor.  Cook on low 6 hours - do not open lid while cooking.

    1 lb Dried Rotini Pasta

    1/2 Cup Parmesan, grated

    2 Cups Mozzarella, shredded

Near the end of the chicken cooking, boil pasta al-dente and drain.  Shred chicken with two forks in crockpot, then stir in cooked pasta and parmesan.  Once pasta is coated with sauce and chicken is mixed in well, top with mozzarella and cover for 10-15 more minutes, until the cheese is melted.  Serve and enjoy!

Chicken Noodle Soup

This chicken soup is packed with anti-inflammatory ingredients like turmeric, garlic, and ginger!  Not only does it taste amazing, but it's great for you too!

Enjoy!

Chicken Noodle Soup

2 Tbsp Olive Oil
8 Cloves Garlic, minced
1 Large Yellow Onion, diced
4 Large Carrots (a little over 1 cup), sliced or diced
4 Celery Stalks (approximately 1 cup), chopped
1 1/2 Tsp Ground Ginger (or 4 tsp freshly grated)
1 1/2 Tsp Ground Tumeric (or 4 tsp freshly grated)
12-16 Cups (3-4 quarts) Chicken Broth or Stock
2 lbs Boneless Skinless Chicken Thighs
1 Tsp Crushed Rosemary (or fresh)
1 Tsp Ground Thyme (or fresh with stems removed)
1 Tsp Salt
Freshly Ground Black Pepper
16 oz Narrow Homestyle Eggs Noodles

Place a large pot over medium-high heat and add oil.  Once oil is hot, add in garlic, onion, carrots, and celery; cook for a few minutes until onion becomes translucent and vegetables are soft.  Add in ginger and turmeric; saute for 30 seconds to let spices cook a bit.  Then, add in chicken broth, chicken thighs, rosemary, thyme, salt, and pepper.  Bring soup to a boil and make sure to stir chicken to the bottom.  Reduce heat to medium-low and simmer, uncovered, for 20-25 minutes or until chicken is fully cooked.  Removed chicken from pot and transfer to cutting board.  Shred chicken with two forks or dice to size preference and add back to pot.  Bring soup back up to a simmer and add in dried noodles; cook for 15-20 minutes until desired tenderness.  If you find that you don't have enough broth, feel free to add in 2-4 more cups (making it a total of 16 cups).  Taste and adjust seasonings, if necessary. Enjoy!

Notes:  Vegetables measurements are just guidelines, feel free to add more or less to your liking; I always dice mine up smaller due to kids preference (harder for them to pick out).  Fresh garlic and herbs are best, but feel free to use from your spice cabinet too!  The garlic is not overwhelming in this soup, don't let the amount scare you.  The turmeric will turn your chicken and noodles yellow (and possibly your wooden spoon); it's okay!  I prefer to use chicken thighs in my soup, but you can use chicken breasts as well.  My family likes a high noodle ratio, so we usually use 3 quarts of chicken stock, but if you like more broth, bump it up to 4 quarts!  I buy my noodles at Walmart - they are usually on the bottom shelf by the other egg noodles (Essenhaus Narrow Homestyle Noodles).

One-Pot Mac & Cheese

Why dirty two pans making a cheese sauce and boiling noodles separately, when you can do it in one?  This is an easy weeknight meal, done in about 20 minutes!  Add in your favorite protein, veggies, and/or seasonings!

Enjoy!

One-Pot Mac & Cheese

2 Tbsp Butter
2 Tbsp Flour
3 Cups Water
4 Cups Milk
1 Tsp Salt
1/2 Tsp Garlic Powder
1/4 Tsp Ground Mustard
4-5 Cups Shredded Cheddar Cheese
1/2 Cup Shredded Parmesan
1 lb Elbow Macaroni

Melt butter in large pot over medium-high heat.  Add flour, stir to combine, & cook for 1-minute.  Then, slowly whisk in 1 cup of the water until smooth & beginning to thicken.  Gradually pour in remaining water & milk - stirring until smooth/well combined.  Add in salt, garlic powder, ground mustard, & give a good stir.  Stir in uncooked macaroni noodles, continue cooking, stirring occasionally, until the mixture just reaches a simmer.  Reduce heat to medium-low to maintain simmer, continue cooking until the pasta is done al-dente (approximately 8-10 minutes - don't overcook pasta).  Remove from heat, stir in cheeses until melted.  Add additional salt & pepper to taste.  Serve immediately.

Notes:  Freshly shredded cheese is worth the effort for smooth sauce (already shredded cheese has a stabilizer that can make your sauce grainy).  Save time & grate cheese while the noodles are cooking.  Any combo of cheese can be used!  Cheddar is a staple, but Swiss, Gouda, and many others are wonderful too!

Cheesy Chicken Bacon Noodle Soup

I threw together this soup and I loved it so much that I decided I better write it down and share it!

Enjoy!

Cheesy Chicken Bacon Noodle Soup

3 Cups Cooked Chicken, shredded/diced
8 Cups (2 Qts) Chicken Stock
1 Cup Whole Milk
1/2 Cup Chopped Celery
1 Cup Chopped Carrots
1 Packet Ranch Dressing Mix
1/2 Cup Bacon Crumbles
4 oz Cream Cheese
12 oz Fine Egg Noodles
1 1/2 Cups Mild Cheddar Cheese, shredded

In a large pot (at least 6 qt), combine chicken, stock, milk, celery, carrots, ranch mix, bacon, and cream cheese over medium-high heat and bring to a boil.  Reduce heat and simmer covered 20-25 minutes, stirring occasionally to keep from sticking to bottom.  Add noodles and shredded cheese - serve once noodles are soft.

Notes:

• I used boneless skinless chicken thighs cooked in my instant pot (seasoned well with seasoning salt, pepper, and Italian seasoning, then cooked with half a onion (sliced), one clove minced garlic, and chicken broth). Chicken breasts, rotisserie chicken, etc will all work fine too!
• I find shredding your own cheese melts better and really doesn't take much extra effort. 
• I used Costco's Bacon Crumbles when I made this - fry up your own bacon if you prefer!
• The veggie measurements are approximate - throw in what your family loves!

Italian Meatball Soup

I love this one-pot soup - it is a bowl of comfort food!

Enjoy!



Italian Meatball Soup

2 Tbsp Olive Oil
1/2 Cup Chopped Onions
Couple pinches of Salt
2 Cloves Garlic, minced
1 - 14.5 oz Can Basil, Garlic & Oregano Diced Tomatoes
2 Tbsp Tomato Paste
1 Qt Chicken Broth
1 Tbsp Italian Seasoning
Couple Dashes Hot Sauce
Pinch of Red Pepper Flakes (or more if you want some heat)
Meatballs
1/4 Cup Parmesan, freshly grated
8 oz Ditalini Pasta
Pinch of Dried Oregeno
Pinch of Dried Basil

Heat olive oil in medium saucepan over medium/high heat.  Add onions and saute until translucent (about 3-4 minutes), add a little bit of salt, then add garlic to pan and saute for about a minute more.  Then add diced tomatoes (with juice), tomato paste, broth, Italian seasoning, hot sauce, red pepper flakes, and meatballs.  Simmer for 15 minutes.  While still simmering, add Parmesan and pasta and continue to simmer another 15 minutes.  Remove pot from heat, add oregano and basil.

Notes:

• I buy a tube of tomato paste and keep on hand in the fridge for these kinds of recipes.
• I use 24 frozen Italian meatballs (mine are from Costco because it makes this recipe easy to throw together) - definitely use your own baked meatballs if you prefer.
• I find my Ditalini pasta at Walmart, but you can use any kind of small pasta.
• The pasta will continue to absorb the liquid as it sits - do not be surprised if it turns to a casserole.  You can add more broth or another can of tomatoes to bring up the liquid or reduce/remove the pasta.
• Feeds about 4-6 people.

Mostaccioli

This is a favorite pasta dish in our house!  As a big family, we love a hearty recipe that makes enough for left-overs too!  This is also one of my favorite freezer meals and/or take a meal to someone dish!  I often will split the recipe - cook half and put the other half in the freezer for another day OR I'll just make a double batch for a few freezer meals!  I can just throw a salad together, add some garlic bread on the side, and bellies are happy!

Enjoy!

Mostaccioli
Serves 12

1 - 16 oz Box Mostaccioli Pasta (Ziti makes a good substitute)
1 1/2 lbs Ground Beef
1 Bell Pepper, finely diced
1 Medium Onion, chopped
2-3 Cloves Garlic, minced
1 - 26 oz Jar Spaghetti Sauce
1 Can Condensed Cheddar Cheese Soup, undiluted
1 1/2 Tsp Italian Seasoning
3/4 Tsp Ground Pepper
2 Cups Shredded Mozzarella Cheese

Preheat oven to 350 degrees.  Cook mostaccioli according to package directions (I like to al-dente/firm for baked pasta dishes) and drain.  Meanwhile, in a large skillet brown hamburger with peppers, onion, and garlic, drain.  In a large bowl (or the pan you're going to cook in), mix together spaghetti sauce, soup, Italian seasoning, ground pepper, and hamburger together.  Then, stir in mostaccioli and 1 1/2 cups of the mozzarella cheese to beef mixture.  Transfer to 2 11x7" baking dishes (or one deep 9x13) and sprinkle with remaining cheese.

Cover pan with tin foil and bake for 20 minutes (about 30 minutes if using 9x13" pan), remove foil and continue baking for another 10 minutes longer or until bubbly and cheese is melted.

If preparing from freezer: Thaw in refrigerator overnight, remove from refrigerator 30 minutes prior to baking, and bake covered in preheated 350 degree oven for 50-60 minutes.

Frog Eyed Salad

Summer seems to still be trying to decide if it should show up in our parts, but that hasn't stopped us from having a few picnics already - even if we have to wear pants and sweatshirts!  The name for this salad might mess with a few peoples heads, but it shouldn't deter you from giving it a try!  I've made this fluffy, yummy, fruit salad for years and it's always a hit at picnics, pot-lucks, etc!

Enjoy!

Frog Eyed Salad

1/2 lb Acini Di Pepe Noodles (I buy Creamette which comes in a 1 lb Box)
1 Egg
1/2 Cup Sugar
1 Tbsp Flour
1/4 Tsp Salt
1 - 20 oz Can Crushed Pineapple, drained with juice reserved
1 - 14.5 oz Fruit Cocktail, drained
1 Cup Miniature Marshmallows (or more depending on preference)
1 Cup Heavy Cream
2 Tsp Sugar
1 Tsp Vanilla


Cook acini di pepe per package directions, drain, and set aside.  In a medium saucepan, beat egg until foamy with wire whisk.  Add sugar, flour, salt, and reserved pineapple juice - cook over low heat, stirring often, until thick and bubbly.  In large bowl, mix acini di pepe and egg mixture, cover, and chill thoroughly (at least a hour).  Once chilled, stir in pineapple, fruit cocktail, marshmallows.  In medium bowl, whip heavy cream until it starts to thicken, add sugar and vanilla, then continue to whip until peaks form.  Fold whipped cream into fruit/noodle mixture.  Cover, chill, and stir before serving (sometimes I put a few extra marshmallows or fruit on top for decoration).

Baked Ravioli

This probably doesn't classify as a recipe, but I'm going to share it anyways!  Thanks to pinterest I saw this idea.  I wanted to call is "Lazy Lasagna," but not everyone likes to admit they took the "lazy" way to supper! ;)  My kids went crazy over this dish and it literally took me less than 10 minutes to get in the oven!

Enjoy!

Baked Ravioli

1 Bag Frozen Ravioli (use whatever flavor you prefer - we used beef ravioli)
1 Jar Marinara Sauce
2 Cups Shredded Mozzarella
Parmesan Cheese

Preheat oven to 400 degrees.   Spray bottom and sides of 9x13" pan with cooking spray.  Take about 1/2-3/4 Cup of sauce and spread on bottom.  Put a single layer of ravioli over sauce.  Top with 1/2 of the remaining sauce and 1 cup of shredded mozzarella.  Repeat layer, starting with ravioli.  Sprinkle very top with parmesan cheese.  Cover with aluminum foil and bake for 30 minutes.  Remove foil and bake for additional 10-15 minutes - until bubbly and hot in the center.  Let cool for 10 minutes before serving.

Zesty Stuffed Shells

Stuffed shell recipes seem to be a "dime-a-dozen" around places like Pinterest and the internet in general.  I love stuffed shells and when I came across this recipe, I just had to try my own version of it.  My own misinterpretation of the amount of red pepper flakes the recipe called for caused ours to have a little extra heat, but what is listed below should be just right (because three little tornadoes around my ankles wouldn't distract me at all while I'm cooking dinner)!  Even with the added heat, my kids ate right up and I'm sure yours would too! This meal was meant for a 9x13" pan, but I split the recipe into 2-8x8" pans - one got put in the oven and the other in the freezer for another night.  I absolutely loved the addition of lemon zest in this recipe!  We will definitely be enjoying this version of stuffed shells again!

Enjoy!

Zesty Stuffed Shells

Zest of 1 Lemon
1 Box Jumbo Pasta Shells (at least 25-30 shells)

Sauce:
1/3 Cup Olive Oil
1 Tsp Crushed Red Pepper Flakes
3/4 Tsp Fine Sea Salt
4 Cloves Garlic, minced or finely chopped
1 - 28 oz Can Crushed Tomatoes
1 - 14 oz Can Crushed Tomatoes

Filling:
1 - 15oz Container Ricotta
1 Egg, beaten
1/4 Tsp Fine Sea Salt
2 Cups Shredded Mozzarella, divided
3 Tbsp Chopped Chives

Oil a 9x13" pan (approximately 1 tbsp olive oil) and sprinkle with 1/2 the lemon zest, set aside.  Start a large pot of water boiling for the shells and preheat the oven to 350 degrees.

Cook the shells al dente in well salted water according to package directions.  Do not over-cook or they will tear while you are trying to fill them.  Let cool long enough to be handled.

Sauce: Combine olive oil, red pepper flakes, salt, and garlic in cold saucepan.  Stir while you heat pan over medium/high heat.  Saute around 45 seconds - everything will become fragrant, but you will not want the garlic to brown.  Stir in crushed tomatoes and bring to gentle simmer for 2-3 minutes.  Remove from heat (taste test to see if more salt is needed and add now if needed - be careful not to burn your tongue) and let cool.

Filling: Stir together ricotta, egg, and salt in medium bowl until just combined.  Then stir in 1 cup mozzarella and chives, set aside.

Spread 1/3 of the sauce across the bottom of the pan. Fill each shell with ricotta mixture, and arrange in a single layer across the pan. Ladle the remaining sauce over the shells, sprinkle with remaining mozzarella and cover with foil.  Bake for 30 minutes, uncover and bake an additional 15 minutes (or until the shells are cooked through). Sprinkle with the more chives if desired and serve.

Tip:  All of the components of this dish can be pre-made separately the week you want to use them.  Making this a great meal to throw together on a week night.

Chicken Noodle Casserole

This is a super simple casserole that is sure to please everyone in the family.  Use a rotisserie chicken bought from the store, leftover roasted chicken or turkey, or even use a couple cans of chicken.  You can pretty much wing this recipe and change up ingredients to suit what you have in your kitchen.  One of the things I love the most about the ingredients list for this casserole...it doesn't require "cream of something" soup.  :)

Enjoy!

Chicken Noodle Casserole

14-16 oz Pasta (I used bow-tie on this occasion)
1/2 Cup Butter
6 Tbsp Flour
4 Cups Chicken Broth
1 1/2 Cups Half & Half (or 3/4 cup milk & 3/4 cup cream)
1/2 Tsp Chicken Seasoning
1/4 Tsp Salt
1/2 Tsp Garlic Pepper
3-4 Cups Chicken, cut up
1/2 Cup Parmesan, grated
2 Cups Frozen or 1 Can Peas 
3/4 Cup Parmesan, shredded

Cook pasta al-dente per package instructions, drain.  In large sauce pan, heat butter until melted.  Stir in flour and seasonings - stir constantly until smooth and bubbly.  Slowly add in broth, then half and half and bring to a boil, stirring constantly - boil and stir for 1 minute.  In 9x13" pan, stir together noodles, cream mixture, grated parmesan, and peas.  Top with shredded parmesan.  To serve immediately: bake at 350 degrees for 30-40 minutes , until good and bubbly.  To freeze for another day: after topping with parmesan, do not bake.  Cover dish well and freeze.  When ready to use; completely thaw dish in refrigerator and bake according to directions.

Tuscan Garlic Chicken

I decided I need to get over here this morning and give you all some food love.  :)  Sorry things have been so quiet - I am currently expecting our third child and have been slacking in the kitchen.  My poor family is probably tired of seeing the same 'ol, same 'ol every week.

This adapted recipe is another no-fail from MKC's I made a few weeks ago for a lovely group of ladies.  As usual, the dish did not disappoint - we were all left wanting to lick our plates! :)  Also, this is supposedly a knock-off Olive Garden dish.  I have never had it there so I can't confirm, but the ladies who devoured it said this recipe actually outdid Olive Garden's version.  :)

Enjoy!

Tuscan Garlic Chicken

Note: I butterflied my chicken breasts for a thinner cut - seems like they all come ridiculously thick these days.  (Sorry you can't see the actual chicken on my picture above, I really liked the sauce when I plated it up apparently).

3/4 cup All-Purpose Flour
1/2 Tbsp Salt
1 Tsp Pepper
1/2 Tsp Dried Basil
1/2 Tsp Dried Oregano
4 Boneless, Skinless Chicken Breasts
7 Tbsp Extra Virgin Olive Oil, divided
2 Tbsp Garlic, finely minced (about 5-8 cloves)
1 Red Bell Pepper, chopped
1 Cup Chicken Broth (low sodium)
6 oz Fresh Spinach
1 Cup Heavy Cream
4 Tsp Cornstarch
2 Cup Milk
2 Cups Parmesan Cheese, freshly grated
1 lb Fettuccine

Preheat the oven to 350 degrees F.

In a shallow dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated (cover them with the flour then press).

In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil - you want to sear the crust on the chicken. If you try flipping too early and/or moving the chicken around the pan, the breading is likely to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente.

Wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 4 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.
Stir in two tablespoons flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.

When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with about half of the cheese sauce (you'll probably have more than enough). Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.

Serves approximately 4-6 depending on how you do your chicken breasts.

Italian Pasta Salad

This is definitely one of my "gold-star" recipes when I'm reaching for something to bring to a party or potluck!  I aquired this recipe from my cousin Jodie - her recipes are ALWAYS incredible and tasty!  I've made this so many times and just love all the flavor it has.  I know so many who love the "other" Italian salad (you know the one, with pepperoni and spiral noodles?!), this will trump it any day - I promise!  I've often prepped everything at home and then mixed it all together when we've been away camping.  Tip: if making this the night before serving, leave out tomatoes until shortly before serving as they tend to make the salad a little runny.

Enjoy!

Italian Pasta Salad

1 lb Medium Shells, cooked according to package instructions

1 Cup Mayonnaise
3/4 Cup Italian Dressing
1 Tbsp Oregano
1 Tsp Pepper

1 Cup Celery, diced (I like mine small)
6 oz Black Olives, sliced
8 oz Feta Cheese, crumbled
1/2 Cup Shredded Parmesan
2 Large Tomatoes, diced

Make pasta according to package directions; drain and rinse with cold water.  In medium bowl, mix mayonnaise, Italian dressing, oregano, and pepper.  In large tupperware bowl (what I usually serve mine in, but no need to mess up another bowl mixing when you can do it all in one!), fold together celery, black olives, cheese, and tomatoes.  Fold in noodles and sauce until well coated.  Refrigerate for 30 minutes before serving.

Alfredo Sauce

I went out on a quest for an alfredo sauce recipe awhile back - did you know there are about 1,000 different ways to make alfredo sauce?!  So, I compiled a few together and wound up with this and man is it gooood!! :)  Serve over pasta by itself, with shrimp, crab meat, chicken, etc

Enjoy!

Alfredo Sauce

1/2 Cup Butter
1/4 Cup Flour
2 Cups Heavy Cream
1/2 Cup Milk
1/2 Cup Chicken Stock
1 Cup Parmesan Cheese, shredded
2-3 Cloves Garlic, minced

Melt butter over low in saucepan, add in minced garlic.  Then, slowly add in flour.  Continue stirring and gradually add in cream, milk, then chicken stock.  Increase heat to medium and cook until thickened.  Stir in parmesan cheese until smooth.  Serve hot over pasta - garnish with parsley if desired.

Note: I found a whisk worked the best to keep this smooth.

Cheese Stuffed Shells

If you're looking for the taste of manicotti, but don't want all the fuss of stuffing manicotti tubes - this is the recipe for you!  This is also a great make-ahead/freezable meal for those nights when you just want to pop something in the oven.  The recipe below is meatless, but you could easily fry up some ground beef or sausage and add it into the cheese mixture.

Enjoy!

Cheese Stuffed Shells

12 oz Box Jumbo Shell Pasta

2 Eggs, beaten

30 oz Ricotta Cheese

2 Cups Shredded Mozzarella Cheese

3/4 Cup Grated Parmesan Cheese

1/4-1/3 Cup Parsely, Chopped (fresh is better, but dried is fine)

1 Tsp Salt

Dash Black Pepper

Large Jar Spaghetti Sauce (26 oz or bigger)

1/4 Cup Grated Parmesan Cheese

Boil shells according to package directions.  Drain and cool on wax paper to keep from sticking.

Combine eggs, cheeses, and seasonings in bowl.  Spoon about 3 Tbsp of mixture into each shell.  Spread 2-3 Tbsp sauce on bottom of 9x13 pan - arrange shells on top of sauce.  Pour remaining sauce over shells and sprinkle parmesan cheese over top.

Bake in 350 degree oven for 30 minutes.