Baked Spaghetti

This is Paula Deen's recipe (which I adapted just a tad with seasoning), which I found on pinterest. It's delicious and even better leftover! I served with salad; some crusty garlic bread would've been a nice addition :)

Baked Spaghetti

2 C canned diced tomatoes

2 C tomato sauce

1 C water

1/2 C onion, diced

1/2 cup green bell pepper, diced

2 cloves garlic, chopped

1/4 C fresh parsley, chopped

1 1/2 tsp Paula Deen's House Seasoning (which is 1 C salt, 1/4 C black pepper, and 1/4 C garlic powder)

1 1/2 tsp Paula Deen's Seasoned Salt (I had Lawry's so that's what I used)

1 1/2 tsp Italian seasoning (I just divvied it up evenly between dried oregano, thyme, marjoram, and basil)

1 1/2 tsp sugar

2 small bay leaves (I didn't have any so I left this out)

1 1/2 lbs ground beef

8 oz uncooked angel hair pasta

1 C cheddar cheese, grated

1 C Monterey Jack cheese

1. Preheat oven to 350°F.

2. In stockpot, combine tomatoes, tomato sauce, water, onion, pepper, garlic, parsley, 3 seasoning mixtures, sugar, and bay leaves.

3. Bring to boil over high heat, then reduce heat and let simmer, covered, for 1 hour.

4. Cook ground beef in large skillet over medium-high heat until fully cooked, with no pink color remaining (next time I may season the meat a little for flavor... even without seasoning though, this recipe was tasty).

5. Drain fat from meat (I didn't, but mine was pretty lean to start out) and add meat to stockpot. Simmer for 20 minutes more.

6. Cook pasta according to package directions.

7. Cover bottom of 13x9x12 dish with sauce. Add a layer of pasta then a little less than 1/2 of each cheese.

8. Repeat the layers, ending with sauce.

9. Bake for 30 minutes. Top casserole with remaining cheese and bake for about 5 minutes more, until cheese is melted and bubbly.

Enjoy!!!

Chicken Alfredo Roll-Ups

This dish is fantastic! I got it from the blog Mmm...Cafe, and she also includes her mom's garlic alfredo sauce recipe (see last post) which is delectable... I don't even really like alfredo sauce that much, and I couldn't stop licking the spoon :)

Chicken Alfredo Roll-Ups

serves 3

2 1/2 C alfredo sauce

9 lasagna noodles

oregano

garlic salt

2 C cooked chicken, shredded (I just baked a few breasts with salt and pepper to use)

3 C Mozzarella, shredded

1. Spray 8x8 dish with non-stick spray and pour 1/2 C alfredo sauce, or just enough to cover bottom, into dish.

2. Boil 8-10 C water in large pan and cook lasagna noodles until al dente (you may want to cook a couple extra since they tend to break and tear during rolling.)

3. Drain and RINSE WITH COLD WATER TO PREVENT NOODLES FROM STICKING TO EACH OTHER (don't skip this step)!

4. Lay out each noodle and blot dry with a paper towel.

5. Over each noodle, spread about 2 tbsp alfredo sauce (don't use too much or it'll get messy fast). Sprinkle on some oregano and garlic salt. Take 1/9 of shredded chicken and spread evenly over each noodle. Top each with 3 tbsp cheese.

6. To roll noodles, start at one end and roll the noodle over the toppings (it may help to lift the noodle a little as you roll to prevent toppings from squishing out.)

7. Place rolls in dish, seam sides down. Pour remaining alfredo sauce over the top. Top with remaining cheese. (I had a couple extra so I just layered them on top with more alfredo sauce. If you do this, be sure to spread a little sauce between the layers as well.)

8. Bake at 350°F for 25-30 minutes, until cheese on top is completely melted.

I served with salad with balsamic vinegar dressing and a large bowl of plain Greek yogurt to cut through the delicious greasiness (this isn't what I'd call the healthiest meal, but it's worth the occasional indulgence!) Enjoy!!!

Garlic Alfredo Sauce

Here's the alfredo sauce I used for my next post, the Chicken Alfredo Roll-Ups.  It's from the blog Mmm...Cafe, and it's so worth the creamy, cheesy indulgence. Give it a try, even if you're not an alfredo fan; this just may change your mind!

Garlic Alfredo Sauce

Makes 2 1/2 cups

1/2 C butter (I might try using a little less next time; it was pretty oily, but still delicious)

1/2 tsp garlic, minced

2 oz cream cheese

2 C heavy cream (or 1/2 and 1/2)

2 tsp garlic powder

salt and freshly ground pepper

1/2 tsp dried oregano

2/3 C parmesan cheese

1. In large saucepan, melt butter over medium heat. Add garlic and cook for 1 minute or until fragrant.

2. Add cream cheese and whisk until smooth and melted.

3. Whisk in heavy cream.

4. Season with garlic powder, salt, pepper, and oregano.

5. Bring to simmer, whisking frequently until sauce thickens, about 15 minutes.

6. Stir in cheese and when melted, remove from heat and serve.

This recipe converted me into an alfredo sauce lover! Hope you enjoy it :)

Roasted Asparagus

I got this recipe from Mom, when I called to ask her what to serve with my Garlic Parmesan Chicken and Noodles. It's super quick and super healthy! She told me to buy asparagus spears that are a little thicker (as opposed to the thin, delicate ones you would want for steaming), and they ended up staying nice and juicy.  Sorry, no picture for this one, but when done, they should look just a little browned in spots and still mostly a healthy green color.

Roasted Asparagus

1 bunch of asparagus, not too thin

olive oil

garlic salt and black pepper

1. Preheat oven to 400°F.

2. Toss asparagus spears in olive oil, garlic salt, and pepper.

3. Cover cookie sheet in tin foil and lay out spears 1 layer thick.

4. Bake for 20-30 minutes or so (check after 15 minutes) until slightly softened and tender.

5. Serve warm.

Enjoy!!!

Garlic Parmesan Chicken and Noodles

This recipe (from the Better Homes and Gardens site) is delicious and very easy to prepare.  It truly only takes 45 minutes or so and you get a savory, filling dish!  And it's pretty healthy, aside from the Parmesan cheese :)

Garlic Parmesan Chicken and Noodles

Serves 4

6 oz wide egg noodles (I used a little more)

1 2 1/4 lb roast chicken (I bought a prepared one, but it would've been even tastier fresh)

1 C frozen peas

4 cloves garlic, minced

1 3/4 C whole milk (I used some 1% milk and some 1/2 and 1/2)

1/2 slice bread, white or wheat (I used some leftover Panko crumbs and some fine wheat bread crumbs)

3/4 C shredded Parmesan cheese

2 tbsp butter, melted

salt and pepper to taste

snipped fresh thyme, optional (I didn't have any)

1. Preheat oven to 450°F. Bring 6 C salted water to boil in large pot; add noodles and cook until tender, about 10 minutes. Drain.

2. Meanwhile, remove chicken from bones; discard skin and bones and shred chicken. In saucepan, combine chicken, peas, garlic, and milk. Heat through. Cover and keep warm.

3. Process bread into course crumbs in food processor and transfer to small bowl. Add 1/4 C Parmesan and melted butter. Mix.

4. Stir hot chicken mixture and remaining Parmesan cheese into noodles. Heat and stir until bubbly. Season with a little salt and black pepper to taste.

5. Pour entire mixture into casserole dish and top evenly with bread crumb mixture. Bake for 5-10 minutes, until top begins to brown. Top with fresh thyme.

6. Serve warm!

And BAM! You're done! I served this with roasted asparagus spears (recipe courtesy of my mother :)) and plain yogurt.  Enjoy!!!

Slow-Cooker Barbecue Pulled Pork

This is a fantastic recipe with lots of room for creativity.  It turned out great, but it definitely took a lot of time.  If you're feeling patient, it's a great one to try.  It'd be perfect for game day or tailgating! I got this one from My Daily Dish, and I just modified it with spices that I thought would make it better.

Slow-Cooker Barbecue Pulled Pork

Serves 8-10

1 onion, diced
4-6 lb pork butt or shoulder roast (I used a shoulder roast)
1 can beer (I used Miller Genuine Draft)
garlic powder
1 16 oz bottle barbecue sauce
salt, black pepper, chili powder, cayenne pepper, more garlic salt, and whatever other spices sound good (maybe some paprika?)
small wheat dinner rolls (or whatever bread you want)

1. Place diced onion on bottom of crock-pot.
2. Place roast fat-side up into crock-pot.  Pour beer over all.
3. Sprinkle a little garlic powder on top of the roast to help with the cooking smell.
4. Cook on low for 8-10 hours until roast starts to fall apart.
5. Remove roast and onion from crock-pot and discard liquid from pot.
6. Discard fat and bones from roast and shred pork into pieces (this is the part that took me eons... maybe just because I didn't know the most efficient way).
7. Place pork and onions back into crock-pot and pour barbecue sauce over it. Add all additional spices as desired.
8. Cook on high for 1 hour or low for 2-3 hours (I did high for just under an hour... probably the longer you do it, the better the flavors will mingle, so I recommend trying low for 2 or 3 hours if you have time).
9. Serve warm on rolls (we made them into sliders!)

I served these with a salad, potato chips and applesauce.  Enjoy!!!

Greek Yogurt Chicken

This recipe is so delicious and healthy! I found it on pinterest (originally at megnificentlife). It literally took me less than 45 minutes to make dinner, it was so easy! I served this chicken with boiled corn on the cob and some spectacular mashed potatoes and gravy (all courtesy of my husband :))

Greek Yogurt Chicken

4 boneless skinless chicken breasts

1 C plain Greek yogurt

1/2 C parmesan cheese, grated

1 tsp garlic powder

1 1/2 tsp seasoned salt

1/2 tsp pepper

1. Preheat oven to 375°.

2. Combine yogurt, cheese, garlic powder, seasoned salt, and pepper in a bowl.

3. Line baking sheet with foil and spray lightly with cooking spray.

4. Coat each chicken breast in yogurt mixture and place on foiled baking sheet.

5. Bake for 45 minutes.

That's it!!! It's that simple! Enjoy :)

Mom's Corn Chowder

My mom told me about this recipe she made the other night, so I decided to give it a try.  She's a VERY creative cook and she just came up with this herself; she told me she sort of combined a few recipes to make it.  It's delicious on a cool Fall evening and easy enough even for me to make :)

Mom's Corn Chowder

Makes 3-4 big bowls

1 onion, chopped small

3-4 garlic cloves, minced

4 celery stalks, chopped small

2-3 ears of corn, with corn cut off the cob

1/2 - 3/4 stick of butter, cut into a few chunks

2 cans chicken broth (I used 1 can chicken and 1 can vegetable; real stock would be better :))

1-2 potatoes, peeled and sliced

salt and pepper to taste (I added no salt, but tons of black pepper)

1 C milk

1 tbsp flour

1. Combine onion, garlic, celery, and corn in casserole dish.  Top with butter and cover.

2. Microwave for 5 minutes, remove and stir. Repeat twice more (for a total of 15 minutes cooking time).

3. In the meantime, combine broth and potatoes in large pot. Cook/boil until potatoes are cooked through, 15-20 minutes or so.

4. Add cooked corn mixture to broth mixture and season as desired. Taste to see that everything's cooked the desired amount. If not, simmer for awhile longer.

5. Whisk together milk and flour. Add to chowder, stir, and simmer for a couple of minutes until desired thickness is achieved.

6. Serve hot!

This recipe would be GREAT with some crusty bread... I served it with turkey sandwiches on wheat kaiser rolls because my man likes his meat :) A salad would've been great too!!! I wish I had a picture of this, hopefully next time I'll remember to snap one and share.  Mom, if you have anything to add or change, PLEASE comment!!!