Tuna & Pasta Cheddar Melt

Source- Meijer Mealbox

Ever make Hamburger/Chicken/Tuna Helper?  Yeah, me neither.  ;)  Confession: I don't always want to slave over a stove following a meticulous recipe that is on my laptop in the living room.  I want quick, easy, with minimal fuss.  So, while I know they aren't good for you we do have a few of these helpers in the house and I break them out on the rare occasion.

When I came across this recipe I was immediately intrigued.  It sounded like it was along the lines of a Tuna Helper, but homemade.  I had to try and see if I could make my own. 

Ingredients

• 3 Cups Corkscrew-Shaped Pasta, uncooked
• 2 tsp. Margarine, melted
• 1 Cup Shredded Cheddar Cheese
• 2 Cup  Frozen Peas
• 1 Cup Milk
• 2 tbsp. Italian-Seasoned Dry Bread Crumbs (used Panko breadcrumbs)
• 1 Can  Condensed Chicken Broth (10.5 oz.)
• 1 Can Condensed Cream of Mushroom Soup (10.75 oz)
• 1 Can  (6 oz.), drained and flaked (used 2-6oz. cans)
• 1 Soup Can Water

Preparation

• Heat broth and water to a boil in skillet.
• Add pasta and cook until tender, stirring often. Do not drain.
• Stir in soup, milk and tuna.
• Top with cheese.
• Mix bread crumbs with butter. Sprinkle on top.
• Heat through.

Review and Changes-  This was pretty fantastic.  Exactly like a Tuna Helper, but a whole lot healthier since you control the ingredients.  I'd stick with the extra can of tuna.  I'd make this again, too.

Bruscheta Chicken Bake

Source- Kraft.com

My husband loves stuffing.  He grew up on the boxed kind, and even though he's had my homemade stuffing, he still requests the stuff from the box.  So, when I saw this recipe I knew it would be perfect for him and it would be a change since it would be mixed with other ingredients instead of just serving as a side dish. 

Ingredients

• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1 pkg.  (6 oz.) Stuffing Mix for Chicken
• 1/2 cup water
• 2 cloves  garlic, minced
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
•  1 tsp.  dried basil leaves  
• 1 cup  Shredded Mozzarella Cheese  (used 2 cups)

Preparation 

• Heat oven to 400ºF.  
• Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
• Layer chicken, basil and 1 cup cheese in 3-qt. casserole or 13x9-inch baking dish.
• Top with stuffing. 
• Bake 30 min. or until chicken is done. 
• I added the 2nd cup of cheese over top and gave it a few minutes for cheese to melt.

Review and Changes- This is a super easy recipe.  It has really good flavor and H was happy to get his stuffing fix. 

Ranch Ham 'N Cheese Pasta

Source- ...and a Cookie for Dessert

When I first saw the title to this recipe I assumed it had Ranch dressing in it and I was unsure how ranch dressing would taste with ham and pasta.  But, after looking over the recipe and discovering that there isn't actually any dressing it, I added it to my list of recipes to try.

After buying a huge ham that we had the meat department cut into steaks I went in search of a ham recipe to use some.  I saw this and decided to give it a try.  I love when recipes have a bunch of ingredients but I have most on hand.  Weird yes, but I like it!

Ingredients

• 1 package (16 ounces) penne pasta
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup fat-free milk
• 2 teaspoons dried parsley flakes
• 1 teaspoon garlic salt
• 1 teaspoon salt-free lemon-pepper seasoning (omitted)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried minced onion
• 1/2 teaspoon dill weed
• 1/4 teaspoon onion powder
• 1/8 teaspoon pepper
• 1 cup (8 ounces) reduced-fat sour cream
• 2 cups cubed fully cooked lean ham
• 1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
• 1/4 cup shredded Parmesan cheese

Preparation

• Cook pasta according to package directions; drain. 
• In a Dutch oven, melt butter; whisk in flour until smooth. 
• Gradually add milk and seasonings. 
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Reduce heat; fold in sour cream until blended. 
• Add ham and pasta; cook and stir until heated through. 
• Remove from the heat; stir in Mexican cheese blend until melted.
• Sprinkle with Parmesan cheese.

Review and Changes- This recipe really surprised me.  With all those seasonings it actually had a ranch flavor to it.  I was really impressed and H and I both really liked it.  I wouldn't change anything and I'd definitely make this again!

Sweet & Spicy Chicken Stir Fry

Source- Stephanie Cooks

I've made a few different stir-frys, and I love trying new ones.  This recipe seemed so much easier than our standby that I knew I had to try it.  Even if I was a bit skeptical about only using 2 ingredients to make the sauce. 

I guess I was in such a hurry to eat this that I forgot to take a picture.  Trust me, it looks like every other stir fry out there.  ;)

Ingredients

• 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
• 1 Tbsp. oil
• 3 cups chopped mixed fresh vegetables (used 1lb frozen stir fry vegetables)
• 1 clove garlic, minced
• 1/4 cup Catalina Dressing (I used light)
• 2 Tbsp. hoisin sauce
• 1/4 tsp. crushed red pepper

Preparation

• Cook and stir chicken in hot oil in large skillet on high heat 3 min.
• Add vegetables and garlic; cook and stir 5 to 6 min. or until chicken is lightly browned.  (Mine needed to cook a bit longer since I used frozen vegetables.)
• Stir in remaining ingredients; cook an additional 2 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.
• Serve over rice

Review and Changes-  Holy awesome batman!!  What an easy stir-fry!!  I was skeptical about using the Catalina dressing for an Asian stir-fry, but it is exactly right.  Will definitely make this again.  You could easily use pork or beef, and change up the vegetable.  Seriously, if you have an Asian craving this easily fills that craving!!

Oatmeal Cranberry Sour Cream Bars

Source- Betty Crocker

Wow, I get a major fail.  I made these for Thanksgiving and never got around to blogging about them.

I made these for Thanksgiving since I'm not a huge pie eater, and always prefer something else to go along with the pies.  

Ingredients

• 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
• 1/4 teaspoon ground cinnamon
• 1/2 cup butter or margarine, softened
• 1 egg
• 3/4 cup sour cream
• 3 tablespoons sugar
• 2 teaspoons grated lemon peel
• 1/4 teaspoon vanilla
• 1 egg yolk
• 1 cup dried cranberries
• 1/2 cup coarsely chopped pecans

Preparation

• Heat oven to 350°F.
• Line 9-inch square pan with foil, leaving 1 inch of foil extending up over sides of pan.
• Spray foil-lined pan with cooking spray.
• In large bowl, stir cookie mix, cinnamon, butter and egg until stiff dough forms.
• Reserve 1/4 of the dough.
• Press remaining dough in bottom of foil-lined pan.
• Bake 15 minutes.
• In small bowl, stir sour cream, sugar, lemon peel, vanilla and egg yolk until well blended.
• Stir in cranberries.
• Spread over crust.
• Stir pecans into reserved oatmeal dough; crumble over cranberry mixture.
• Bake 18 to 20 minutes or until top is light brown.
• Cool 30 minutes.
• Refrigerate 2 hours.
• For bars, cut into 4 rows by 4 rows.
• Store covered in refrigerator.

Review and Changes- These were outstanding!!  I think the dried cranberries made them perfect for Thanksgiving and everyone loved them. 

Saucy Mexican Chicken

Source- Kraft Magazine

There isn't much to say about this recipe.  I found it in my Kraft Magazine.  After sorting through a whole bunch of pages I found this and decided that my weekly menu needed a Mexican recipe.  With minimal ingredients it would make an easy weeknight meal.

Ingredients

•  lb. boneless skinless chicken breast halves (4 small breasts)
• 1 jar  (16 oz.) Thick 'N Chunky Salsa
• 1 can (15 oz.) black beans, rinsed  
• 1 cup Shredded Cheddar Cheese

Preparation

• Cook chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides.
• Add salsa and beans. 
• Bring to boil; cover. 
• Simmer on medium-low heat 5 min. or until chicken is done (165ºF).
• Top with cheese. 
• Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Next Time- This recipe is so easy and tastes great.  I served it with a Mexican rice and the two went really well together.  Nothing needs to be changed. 

4 Cheese and Spinach Lasagna

Source- Food Network

This was our Valentine's Day Dinner.   About a week before I asked H if there was something specific that he wanted for Valentine's Day Dinner.  He requested pasta or lasagna.  I have a pretty standard recipe for making lasagna, so I went in search of something a little more for the special night. 

Ingredients

• Kosher salt and freshly ground black pepper
• 12 dry lasagna noodles (not no-boil)
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1 (10-ounce) box frozen spinach, thawed
• 1 pound cottage cheese (about 1 3/4 cups)
• 4 ounces fresh goat cheese, softened
• 3/4 cup freshly grated Parmesan, Pecorino Romano, or a combination
• 1 pound pre-shredded mozzarella, shredded (about 4 cups)
• Finely grated zest of 1 lemon (omitted)
• 1/2 teaspoon freshly grated nutmeg (omitted)
• 1/8 teaspoon cayenne (omitted)
• 1 large egg, beaten
• 4 cups tomato sauce, recipe follows, or your favorite jarred (I made my own homemade sauce)

Preparation

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to a boil over high heat and salt it generously.
• Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.
•  Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown.
• Add the spinach, season with salt and pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.
• Mix the cottage cheese, goat cheese, Parmesan/Pecorino, 2 cups of the mozzarella cheese, lemon zest, nutmeg, cayenne, and cooled spinach in a bowl. 
• Season with salt and pepper, to taste. 
• Stir in the egg.
• Cover the bottom of a 9 by 13-inch casserole with a thin layer of tomato sauce. Cover with 3 of the noodles placed side-to-side, but not overlapping. Top with a 1/4 of the cheese mixture and about a half cup of tomato sauce. Season lightly with salt and pepper. Repeat to make 2 more layers. 
• Scatter the remaining 2 cups mozzarella on top. 
• Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. 
• Let lasagna stand for 10 minutes before serving.

Next Time-This was pretty good, and an easy change from how I normally make lasagna.  This did have a slightly funny taste, so I think I may not cook the garlic with the spinach next time.  Just mix those 2 ingredients in with the cheese mixture.  And make sure the spinach is thoroughly drained before mixing.  I think having spinach in my lasagna could easily become my new standard.