Mexican Stuffed Shells

• 1 lb. ground beef
• 1 package low-sodium taco seasoning
• 4 oz. cream cheese
• 14-16 jumbo pasta shells
• 1.5 cup salsa
• 1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
• 1 cup cheddar cheese
• 1 cup monterey jack cheese
• 1 onion
• 3 green onions (optional, for topping )
• Sour cream (optional, for topping)

1.) Preheat oven to 350°.
2.) In a frying pan cook ground beef; add taco seasoning and prepare according to package directions (if using onion, chop and add here).  Add cream cheese, cover and simmer until cream cheese is melted. Blend well. Set aside and cool completely.3.) While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.
4.) Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.
5.) After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.

Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Leftover Turkey Noodle Soup

2 tablespoons Butter

1-1/2 cups frozen chopped vegetable blend for seasoning (onion, celery, bell pepper)

1 cup frozen sliced carrots

2 cups chopped cooked turkey

2 cups dry wide egg noodles, uncooked

1 pkg (32 oz each) chicken broth

1/4 teaspoon ground black pepper

1/4 teaspoon parsley flakes

Melt Butter in large saucepan over medium-high heat; add all frozen vegetables. Cook 3 to 5 minutes or until onions are tender, stirring occasionally.
Add turkey; cook 2 minutes or until hot. Add noodles, broth, pepper and parsley flakes to saucepan; stir to combine. Bring to a boil. Reduce heat and cook 7 to 10 minutes or until noodles are tender.

One Pot Wonder Chicken Lo Mein

• ½ lb. boneless skinless chicken breast, cut into small chunks
• 1 - 13.25 to 16 oz. box of linguini or fettuccini pasta, broken in half (I used whole wheat)
• 4 medium carrots, peeled and cut in thin 3 inch long strips
• 1 medium red bell pepper, cut in thin 3 inch long strips
• 1 bunch green onions, white part sliced and green part cut in 3 inch long strips
• 4 cloves garlic, minced
• ¼ cup soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon corn starch
• 1 tablespoon sugar
• ½ teaspoon red pepper flakes
• 4 cups chicken or vegetable broth
• 2 teaspoons extra virgin olive oil
• 1. Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a rolling boil over high heat. Stir and reduce the heat to medium-low.
• 2. Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.
• 3.Remove the lid and let the dish rest for 5 minutes before serving.

Baked Ravioli Lasagna

• 1 Bag Frozen Ravioli
• 1 Bottle (Marinara Sauce Any Tomato based sauce works)
• Mozzarella Cheese
• Pepperoni

Heat oven to 400˚. Spray Bottom of 9x13 baking dish. 

spread marinara evenly on bottom of pan. Arrange frozen ravioli in pan in one layer

Layer pepperoni.

Layer cheese, then ravioli 

Then sauce then cheese. 

Bake 30 min covered with foil then another 10-15 min uncovered.

Baked Tortellini

• 1 Bag Cheese Tortellini
• 1 Jar Alfredo Sauce
• 1/2 Jar Marinara Sauce
• 1/2 Cup Mozzarella Cheese
• 1/2 Cup Parmesan Cheese

Cook Tortellini as package directs. Mix with 2 sauces in baking dish. Top with Mozzarella and Parmesan. Bake at 350˚ for 20-30 Minutes. (Until Cheese is starting to brown.)

Chicken Cordon Bleu Pasta

• 2 Chicken Breasts Cooked and Cut into Strips
• 3/4 C. Bacon Cooked and Cut into Strips
• 3/4 C. Diced Ham
• 10 oz. Penne or Ziti PAsta
• 2 C. Heavy Cream
• 8 oz. Cream Cheese
• 1/2 tsp. Onion Powder
• 1/2 tsp Garlic Salt
• 1 1/2 C. Shredded Swiss Cheese
• Bread Crumbs

Cook Pasta according to box directions and drain. 

Heat cream cheese in sauce pan until melted stir in heavy cream. stir until completely combined. Add Onion Powder and garlic salt. Stir in 1 cup of cheese. until smooth.

In casserole dish layer noodles, chicken bacon and ham. Pour sauce over top and sprinkle with 1/2 cup of cheese and bread crumbs.
Bake at 350˚ for 15 Minutes.

Plain Chicken's Cheesy Chicken Spaghetti Casserole

• 8 oz. Spaghetti Cooked
• 2 Cups Cooked Chicken Diced
• 1 10 oz. Can Cream Chicken & Mushroom Soup
• 2 Tbs Butter
• 1/3 Cup Milk
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1/8 tsp Pepper
• 1 Cup Mozzarella Cheese Shredded
• 1/4 Cup Parmesan Cheese

Combine Cooked Spaghetti, Chicken, Soup, Butter, Milk, Pepper, Garlic & Onion Powder and Mozzarella Cheese. Mix well and put into a 2 quart casserole dish. Top with Parmesan Cheese. Bake at 350˚ for 30 minutes.

For a Vegetable addition Broccoli works great! 

Emeril's Shrimp Scampi

• 1 Pound Large Shrimp, Peeled and deveined (16-20)
• 2 tsp Emeril's Essence Seasoning
• 2 tsp Olive Oil
• 1/4 c Unsalted Butter in 2 Tbs Portions
• 1 1/2 Tbs Minced Garlic
• 1/2 c Chicken Broth
• 1/4 c Fresh Lemon Juice
• 1/4 tsp Salt
• 1/8 tsp Black Pepper
• 1/2 lb Cooked Linguini or Thin Spaghetti
• 3-4 Tbs Parsley Leaves

Toss the shrimp in a bowl with the essence seasoning.
Place olive oil and 2 Tbs of butter in a large skillet over high heat. Add shrimp and spread them out evenly  in the skillet. Cook for 2 minutes, quickly turn shrimp over.
Add garlic to the pan and cook for 30 seconds.
Add chicken broth and lemon juice and remaining butter to skillet and cook for 1 1/2 minutes. Season shrimp with salt and pepper and add pasta, tossing to coat well.
Remove skillet from the heat and stir in the parsley. 
Serve hot. 

Jacquelle's Pasta Salad

• 1 lb. Pasta cooked
• 20-30 grapes Cut in Half
• 1 med/lg Apple Cored and Diced
• 2 Chicken Breast Diced and Cooked w/ Season Salt

Dressing

• 1 C Mayo
• 4 tsp Sugar
• 2 Tbs Vinegar
• 1/2 tsp Celery Seed

Prepare dressing and toss with the rest of the ingredients.

Tuna Noodle Casserole

• 1 can Tuna (7 1/2 oz)
• 1 can Cream of Chicken Soup
• 1 small can Green Peas
• 3 cups Noodles cooked
• 1/2 tsp Salt
• 1/2 cup Milk

Flake tune in casserole dish. Add soup to tuna. Add noodles, salt, and peas. Stir all together.

Bake 30 minutes at 350˚

Creamy Pesto Chicken

• 3 cups bowtie pasta
• 2 Tablespoons butter
• 1 lb. chicken breasts, cubed
• 1 can cream of chicken or mushroom soup
• 1/2 cup milk
• 1/2 cup pesto sauce

Cook pasta according to package directions, drain. Meanwhile, heat butter in skillet. Add chicken and cook until browned. Add soup, pesto sauce, and milk. bring to boil and simmer 5 min. Stir in drained pasta and heat through. 

Kate's Spaghetti Carbonara

• 8 oz angel hair pasta
• 2 eggs
• 8 strips of bacon
• 2 Tablespoons butter
• 3/4 cup grated parmesan cheese
• salt and pepper to taste

Cook pasta as directed on box. Cook bacon cut into small bits, and soak in melted butter. mix all ingredients in bowl and then fry until the eggs have set. Then serve a delicious Italian treat.