Baked Chicken Rigatoni

Source- Meijer Mealbox

Ingredients

• 1 lb. boneless, skinless chicken breast halves, cut into 1/2-inch strips
• 1 (8-oz.) pkg. sliced fresh mushrooms
• 1 each medium onion, red bell pepper, and green bell pepper, chopped
• 2 tbsp. olive oil
• 1 (1-lb.) rigatoni pasta
• 2 cups  milk
• 2 (8-oz.) tubs light chive-and-onion-flavored cream cheese
• 1/4 cup butter
• 1 (14 1/2-oz.)  can diced tomatoes
• 1/2 cup grated Parmesan cheese

Preparation

• Preheat oven to 350°F. 
• In large skillet cook and stir chicken, mushrooms, onion and bell peppers in hot oil over medium-high heat about 5 minutes or until chicken is no longer pink.
• Meanwhile, cook rigatoni according to package directions; drain. 
• In large bowl combine cooked rigatoni and chicken mixture. 
• Season to taste with salt and pepper.
• In saucepan combine milk, cream cheese and butter. 
• Cook and stir over medium heat until smooth. 
• Stir in undrained tomatoes and Parmesan cheese. 
• Stir into chicken mixture.
• Transfer to 3-quart rectangular baking dish. 
• Bake, covered, about 30 minutes or until bubbly. 
• Let stand 5 minutes before serving.

Next Time- Change nothing.  This has great flavor and leftovers are great. 

Baked Potato Soup

Source- Meijer Mealbox

I don't often make soup, so when I came across this recipe I decided to give it a try.  Am I ever glad I did, this is amazing.

Ingredients

• 2 tbsp. butter or margarine
• 1/4 cup flour
• 4  green onions, chopped, divided
• 4 cups milk
• 2 cups peeled, diced baking potato
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 1 1/2 cups shredded Cheddar cheese, divided
• 4 slices cooked bacon, crumbled

Preparation

• Melt butter in Dutch oven over low heat; add flour, stirring until smooth.
• Cook, stirring constantly, 1 minute until thickened and bubbly. Gradually stir in milk. 
• Stir in potato, half of green onions, salt and pepper. 
• Cook over medium heat, stirring frequently, 30 minutes or until thickened and potato is done.
• Stir in 1 cup cheese; cook 5 minutes more. 
• Serve with remaining cheese, green onions and bacon sprinkled on top of soup.

Next Time-  I wouldn't change anything.  Or perhaps just doubling the recipe so that we have more for leftovers.  This is really good, and goes quick!

Cheeseburger Pasta

Source- Campbell's Kitchen

I'll admit, I make hamburger helper.  When I don't feel like thinking about dinner, they are pretty mindless and easy to throw together.  This meal is so similar to them, and so much better for you.  Awesomeness!! 

Ingredients

• 1 pound ground beef
• 1 can (10 3/4 ounces) Condensed Cheddar Cheese Soup
• 1 can (10 3/4 ounces) Condensed Tomato Soup
• 1 1/2 cups water
• 2 cups uncooked medium shell-shaped pasta 

Preparation

• Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
• Stir the soups, water and pasta in the skillet and heat to a boil. 
• Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.

Next Time- This meal comes together in a snap and has great flavor.  I'd add onions when I cook the hamburger.
 

Egg Scramble

Source- My original concoction!

Breakfast for dinner, who doesn't love that?!  H and I don't get to eat breakfast together with his schedule, so big meals like this have to go on our dinner rotation if we ever want to have them.  A nice mixture of great stuff you'd have in an omelet without the added work of making the omelet!  I'll leave the omelets to my mom. 

This makes quite a bit for 2 people, but heating up leftovers isn't a bad thing.  

Ingredients

• 1/2 pkg sausage links
• 6 slices bacon
• 1/2 green pepper, chopped
• 1 small onion, chopped
• 1 small can mushrooms, chopped
• 7 eggs, scrambled
• salt & pepper to taste
• shredded cheese

Preparation

• Heat oven to 375.
• Place bacon on cookie sheet lined with aluminum foil.  Bake about 5 minutes, or until crispy.  Place on paper towel to absorb excess fat.
• Cook sausage links in skillet until cooked through.  Drain on paper towel if needed. 
• Add mushrooms, peppers and onions to a skillet with small amount of butter.
• Cook until softened.
• Spray skillet with cooking spray.  Pour eggs into skillet.  Add salt and pepper.
• Scramble eggs until almost completely cooked.  
• Cut sausage links into small pieces, and break bacon into small pieces.
• Add sausage, bacon, mushrooms, peppers and onions to eggs.  
• Sprinkle shredded cheese, turn heat off, and cover until cheese is melted.
• Serve!

Next Time- I love making this.  So easy to throw everything together.  I think I'd like to try some tomatoes some time. 

Mexican Layer Dip

Source- Never Grow Up

I wanted something to have for our company we had after Christmas.  I made this dip for them.  I added a step of heating in the oven.  

Ingredients

• 1 can of refried beans
• 1 jar of chunky salsa
• 2 packs of cream cheese
• 1 tub of sour cream
• 1 package of taco seasoning
• 1 block of sharp cheddar cheese
• 1 block of monterey jack
• tortilla chips for dipping

Preparation

• Spread the refried beans along the bottom of a pan. I use 9x13, but you can use whatever you've got on hand. Spread to the thickness you desire. If you don't like beans, you can always skip them too.
• Pour salsa over the beans and spread evenly.
• In separate bowl, mix together the sour cream and cream cheese and taco seasoning. You can add vary the sour cream and cream cheese to get the thickness you desire, and also vary how much taco seasoning you use to vary the spiciness.
• Spread the mixture on top of the salsa.
• Shred the cheeses and put on top.
• Place in 300 degree oven until cheese is melted and bubbly. 

Next Time- I don't think I'll be making this again.  Didn't turn out like I expected and I've had better dips. 

Restaurant-Style Smashed Potatoes

Source- Pioneer Woman

The past few years H and I spend Christmas Day just the 2 of us, so I plan a special meal for just us.  Plans gotten shaken up a bit this year, so we had our special meal on Christmas Eve.  We had sirloin steak with these potatoes.  Amazing!!!

Ingredients

• 5 whole Large Red Potatoes
• 1 stick Butter, Softened And Cut Into Pieces
• 5 slices Bacon, cooked and crumbled
• 2 whole Green Onions, Sliced
• ¾ cups Sour Cream
• Salt To Taste (add Plenty!)
• Freshly Ground Black Pepper To Taste (ditto!)
• ¾ cups French Fried Onions, More For Topping

Preparation

• Nuke potatoes or bake in the oven until fork-tender. 
• Add to a large bowl and smash with a potato masher. 
• Immediately add softened butter, green onions, bacon, and sour cream and stir with a rubber spatula. 
• Add salt and pepper to taste. 
• Add french fried onions and fold in.
• Serve hot, sprinkling on extra french fried onions and green onions.

 Next Time- Nothing needs to be changed.  These are so good. 

Crockpot Chicken Taco Chili

Source- Lauren's Kitchen

Not much to say about this recipe.  A great slow cooker meal.

Guess I forgot to take a picture, I can't seem to find it.  :(

Ingredients

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
• 24 oz. (3) boneless skinless chicken breasts
• chili peppers, chopped (optional, I omitted)
• chopped fresh cilantro  (omitted)

Preparation

• Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. 
• Place chicken on top and cover. 
• Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. 
• Return chicken to slow cooker and stir in. 
• Top with fresh cilantro. Also try it with low fat cheese and sour cream. 

Next Time- This recipe was really easy to put together and tasted great too.  I liked the cheese and sour cream as toppings.  Definitely will make again.