Pasta and Stuff

Tonight I just literally threw some stuff in a pan. That is not like me. I usually have to have a recipe and follow it exactly. What came of this experiment was de-lish. Amazing. So here ya go. No measurements. Just throw some stuff around.

Pasta (boil it...whatever kind you want. I used penne.)
Chopped up some carrots, onions, bell peppers. Tossed them in a pan with a few tablespoons of an Italian salad dressing I had sitting in the fridge. Once pasta is done, add to veggies that are semi soft. Throw in some garlic, oregano, parsley, salt and pepper and basil. Add some kilbasa sausage ( I used half of those U shaped ones, already cooked, just needs to be warmed). Toss in a little butter...less than 1/4 C was plenty. Stir it all around. Let it heat together for a few minutes. Seriously, yum.

The End

Italian Chicken

WARNING: NOT FOR THE DIETER

(It needs Misty's tweaking! Although I don't know if you can substitute butter, that's why I LOVE it)

If you like this:

You'll love this:

The chicken literally melts in your mouth! Yum!

4 boneless, skinless chicken breast

1/2 cup margarine or butter

1 env. dry Italian salad dressing mix

1 10.75-oz. can cream of chicken soup

1 8-oz. pkg. cream cheese

1/2-1 cup water

Bow tie or cooked rice

Cube raw chicken and put into a slow-cooker. Add butter or margarine and dressing mix. Cook on low for 6 hours, and then turn up to high and cook 1 additional hour. Stir in soup and cream cheese, and cook for an additional 1/2 hour. Stir in enough water to create a smooth consistency. Serve over rice or noodles.

Makes 6-8 servings. *super rich, a little goes a long way*

Dont' Knock It Till You Try It, Sweet and Spicy Meatballs

20-ish frozen meatballs (my favorite are the Kirkland brand)

1 cup Grape Jelly

1 cup Salsa

Dump all ingredients in slow cooker and cook on low 6 to 8 hours, stir at about 4 hours. I serve over rice as a main dish, but I originally tasted these as and appetizer.

Spanish Chicken Wraps

I picked this little treasure up at a recipe exchange (enrichment) a few years back! Best part all of these ingredients are pantry staples for me!

2 Chicken breasts, cooked then cubed

1 box/package of spanish rice, cooked by directions

1/2 can of pinto beans, drained

1/2 can of black beans, drained

1/2 can of sweet corn, drained

1/2 cup of shredded mexican cheese

2 tblsp of Macayo's taco sauce (any sauce can be substituted, this is just my favorite)

1 package (8) flour tortilla wrap

1. Combine all ingredients in large bowl and mix together.

2. Place mixture in wrap (about 1 cup), fold in ends, then roll outside edges together.

3. Can be refrigerated for several hours and eaten cold or warmed. Serve with more taco sauce, sour cream, or guacamole.

Chocolate & Banana "ice cream"

I have NOT made this...yet. But my friend just posted it to her pinterest. Have you checked out that site? Pinterest? It's pretty cool. Anyway, here's a low cal, super quick treat! I will be trying this soon.


*Freeze a banana, then combine with 2 tbsp cocoa powder and blend in a blender until smooth and creamy! Yum.

Broccoli Potato Bake

We just finished eating this tonight and I thought, Hooray! I finally have another recipe to post! This was pretty tasty and my kids ate it pretty well.

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 2 cups milk
• 1 (3 ounce) package cream cheese, diced
• 1/3 cup shredded Swiss cheese
• 1 (12 ounce) package frozen hash brown potatoes
• 1 (12 ounce) package frozen chopped broccoli
• 1/2 cup bread crumbs
• 1 tablespoon butter, melted

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large saucepan, melt 2 tablespoons butter. Stir in flour and salt. Add milk and stir until bubbly. Add cheese, and stir until all of the cheese is melted. Stir in potatoes and heat thoroughly.
3. Pour half of the mixture into a 10x6 inch baking dish.
4. Cook broccoli according to package instructions; drain well. Layer broccoli over the potatoes in the baking dish. Pour the remaining potato mixture over the broccoli. Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
5. Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes; or until bubbly and browned lightly

Chicken BLT

I threw together these sandwiches tonight and they really hit the spot!

Roasted chicken (delli sliced)

bacon

lettuce

tomato (garden grown)

miracle whip (light, love these stuff)

toasted bread

It was a great cool meal to companion this blaze'n hot day.