Slowly but surely my family and I are settling into our new life. We’ve taken to exploring our new surroundings and are steadily finding our way around. It’s vastly different from our old home though and the strain is starting to show. Although we’re still excited about the move and the endless possibilities that have been presented to us, it’s still a big change for all of us. While hubby is away at work most of the day, it’s up to me to keep the little ones busy and to take on the bulk of the moving anxiety that has started to show up over the last few weeks.

As my readers already know, I love to cook. Whether I’m baking up goodies for dessert or making a recipe from scratch for family dinner, there isn’t anything that I don’t love tackling in the kitchen. This is especially true since we’ve moved. My family has had a case of the moving blues so lately I’ve taken to creating comfort food dishes. Nothing gets rid of gloominess better than comfort food, this is something I’ve known for years and that has helped on numerous occasions in the past. There truly is nothing like comfort food to sooth any ailment.

In light of the moving blues, I decided to scour the internet for a dish that my family would not only enjoy, but would also fit into the comfort food category. When I came across the recipe for Creamy Chicken Pasta, I was sold. Nothing says comfort quite like a pasta dish. In fact, in the past when I’ve gone in search of comfort foods, 90 percent of them fell into the pasta category. So, when I saw the headline for Creamy Chicken Pasta, I knew I had to save the recipe and recreate it for my family. After all, how could you possibly go wrong with creamy pasta and chicken?

Print

Creamy Chicken Pasta

Servings 6

Ingredients

• 1 can Cream of Chicken and Mushroom Soup such as Campbell's
• 1/2 cup milk
• 1/8 teaspoon ground black pepper
• 1/3 cup grated Parmesan cheese
• 2 cups chopped chicken cooked
• spaghetti noodles cooked and drained
• 1 tablespoon chopped fresh parsley

Instructions

• Cook the noodles per package instructions and brown the chicken until cooked through
• In a large saucepan, add the soup, cheese, chicken, noodles, and pepper and heat until bubbling
• Top with parsley and serve!

If you liked this recipe for Creamy Chicken Pasta, then you’ll definitely want to check some of my other recipes over at The Essential Baker and Thrifty DIY Diva! I believe that eating well doesn’t have to cost a fortune, and you most certainly don’t have to go out to eat to satisfy your cravings. I love making copycat versions of my favorite restaurant recipes at home and creating new ones, too! Be sure to follow me over at Pinterest and Facebook!

Here are just a few of my favorite recipes on the site now:

Double Chocolate Brownie Ice Cream

Peanut Butter Chicken

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Pick up a rotisserie chicken at the store and make any of these in 30 minutes or less!

We’ve separated these recipes into categories, like Mexican, ranch, and even some “wow” factor ones.

Happy cooking!

This post may contain  affiliate links. For more information, click to see our disclosure policy.

Comfort Food

We know that all chicken casseroles are comforting. They are the epitome of comfort food. But these two casseroles are comfort food taken to the NEXT LEVEL. Perfect for a cold night, anytime of year.

Chicken Noodle Casserole: Hello. This combines TWO classic comfort foods into ONE!! Curing everything from the common cold to midweek woes. This casserole has got your back.

Amish Chicken Casserole: Another hearty and comforting casserole, this one is also refreshingly simple–giving you way more time to relax!

Mexican Fiesta

I love Mexican food, and I love casseroles. It’s only natural to combine the two!!

Nacho Chicken: With the use of trending superfood cauliflower, this is a lighter take on a traditional casserole, but it doesn’t skimp on any flavor (see: cheese)!

Chicken Enchilada Pasta: I love enchiladas. I love pasta. This casserole is BOTH! What?? Perfect for a throw-together that feeds a crowd!

Mexican Tortilla Casserole: This is another one that’s quick to throw together and can feed a large crowd! Even better, it’s already gluten-free, and you can easily make it vegetarian or vegan!

Mexican Chicken Cornbread Casserole: I know I keep talking about how much I love stuff, but seriously, cornbread is amazing and is the perfect accompaniment to this casserole.

Chicken + Ranch = The Dream Team

Seriously though. Ranch will ALWAYS be my preferred dipping sauce, and chicken with ranch is just other worldly. And these recipes are next-level in other ways, too.

Chicken Bacon Ranch Casserole: Woah. Bacon AND ranch?? This is one casserole that is SURE to become a family favorite! You just can’t go wrong!

BBQ Ranch Chicken Casserole: BBQ? Sign me up. This casserole is just incredible combo after incredible combo and it doesn’t get better than that.

Cheesy Ranch Chicken Hash Brown Casserole: Whew! That’s a mouthful! And it’s going to get your mouth full! Of yumminess. Oh, and this is totally a one-bowl recipe, and anything that requires less cleanup is a winner in my book.

Crunch Time

French Onion Chicken Casserole: Is there anything better than a creamy, comforting casserole that has the contrast of a crunchy topping?? This one is topped with crunchy fried onions. Yum!

Creamy Chicken Ritz Casserole: I love Ritz. They’re so buttery and good–perfect to top a casserole with! This would be a great dinner to make on a weeknight with the ingredients you have on hand!

Mom’s Chicken Casserole: This is supposedly the best chicken casserole ever…and looking at the ingredients, I’m inclined to believe so! And it is very classically topped with crushed cornflakes.

Chicken Stuffing Casserole: I didn’t use to like stuffing, but I LOVE it now. This casserole has “yum” written all over it!

Doritos Chicken Casserole: This blogger refers to this casserole as “trash food at its finest.” This is sure to be a hit with kids!

Wow Factor

Chicken Cordon Bleu Casserole: There is NO REASON that a chicken casserole can’t leave people speechless. This casserole will fill up your family and have them begging for more.

Chicken Parmigiana Casserole: All of the yummy flavors of chicken parm packed into one incredible casserole. Mamma Mia, that’s good!

Buffalo Chicken Jalapeno Popper Casserole: For those who love a little spice!! This casserole includes a BEAUTIFUL presentation and complex flavors.

Teriyaki Chicken Casserole: This is like the homemade version of your favorite Chinese dish. Who needs takeout when you have this casserole?

Easy Stuffed Cabbage Casserole: Easy, cheesy, nutritious and quick. You really can’t ask for more from a casserole dish. And, it’s done in one pot! Take all of the work out of stuffed cabbage rolls without skimping on flavor!

Well there you have it. 19 easy weeknight dinners that are not only able to be made in 30 minutes or less, but are enjoyable for the whole family!

To get you started, you may need a few things. Check out our Amazon picks below!

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Hello again Made For Pinterest reader, it’s Celeste from The Whole Serving, I hope everyone’s Spring is off to a great start. April brought us lots of rain and hail here in Texas, so I hope that means we’ll have lots of pretty May flowers.

Salads have been big on my go-to meals lately, but my daughter Taylor loves cheese ravioli, and she loves to smother it in rich creamy alfredo sauce. With that being said, I had to come up with a healthier way for her to enjoy cheese ravioli.  We had enjoyed a Greek salad a few weeks earlier so I had the idea to add all the traditional Greek flavors and make it a Greek Ravioli Salad. It was an immediate hit.

This salad is so easy even my non-cooking daughter can put it together.

It’s so quick and easy, while the pre-packaged cheese ravioli is boiling, prepare the veggie and salad dressing.

When the ravioli has cooled a bit, just toss in the veggies, toss with dressing and add the feta and you are ready to eat.

This is such a great way to  lighten up pasta for the summer. If you’re not into Greek salad, simply switch some of the ingredients to make it Italian or Mexican.

For Italian you can omit the cucumber, switch the feta for parmesan, and toss with basil and Italian dressing.

For Mexican, toss in some jalapeño, cilantro, mexican cheese and avocado.

Print

Greek Ravioli Salad

Servings 5

Author Celeste @The Whole Serving

Ingredients

• 1 20 oz. package of boil and eat cheese ravioli
• 1 cup sliced cherry tomaotes
• 1 cup quartered and sliced cucumbers
• 1/2 cup sliced red onions
• 1/2 cup sliced kalamata olives
• 1/2 cup crumbled feta cheese
• 2 tablespoon chopped parsley
• GREEK DRESSING
• 2 cloves finely minced garlic
• 1 tablespoon onion powder
• 1 tabespoon oregano
• 1 tablespoon parsley
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1 tablespoon honey
• 1/2 cups extra virgin olive oil
• 1/4 cup red wine vinegar

Instructions

• Prepare ravioli according to package directions.
• While ravioli is boiling, prepare the veggies and place in a large bowl.
• Place all of the dressing ingredients in a glass jar, secure top and shake until well combined.
• When ravioli is done, drain allow to cool slightly before tosing with the veggies and toss with 1/3 cup plus 2 to 3 tablespoons of the dressing.
• Add feta, parsley and season to taste with salt and pepper.
• Toss and serve.

If you like this, you may enjoy some of my other creations over at The Whole Serving. Here are a few of my latest creations, stop by and check them out.

Roasted Tomato Avocado Toast

Sparkling Strawberry Shrub

No-Cook Strawberry Mint Chia Jam

The post Greek Ravioli Salad appeared first on TGIF - This Grandma is Fun.

I’m so happy that spring is in full swing and I’m loving getting outside more often. That usually means that the family and I eat dinner outside sometimes to change things up a bit and keep things interesting. I know, the life of a mom. Small things make me happy!

I really love to make foods that don’t require using the oven during the warmer days so my house doesn’t get too hot. This recipe uses a burner, but it doesn’t cook for too long so it’s a perfect summer recipe. This really could be a complete meal since it has carbs, protein, and veggies all in one!

Let me show you my favorite bowls for taking my recipes to potlucks. They are so durable and the lids fit so tightly. I’m never scared that the lid will fly off while driving or while the kids are carrying it from the car to the table. They are the Tupperware Impressions Classic Bowl Set (affiliate) and these ones are in the new Spring color! So pretty!

So let’s get started making this delicious BLT Pasta Salad! The printable version of this recipe is found at the bottom of this post. Also, be sure to check out some of my other salad recipes below!

BLT Pasta Salad

•  12-16 oz Macaroni Pasta
• 3 heaping tablespoons mayonnaise
• 2 heaping tablespoons sour cream
• 1 teaspoon garlic salt
• 3 tablespoons white rice vinegar
• 1 pound cooked and chopped bacon (I like mine pretty crisp)
• 2 Roma Tomatoes chopped and seeded
• 2 cups chopped lettuce
• Salt and pepper to taste

Cook the pasta according to package directions. Drain and rinse with cold water to help the pasta not stick to itself and to help it cool down. When the pasta has cooled completely, add the mayo, sour cream, garlic salt, vinegar, bacon, and salt and pepper. Mix well then add the tomatoes and lettuce and fold the mixture until well blended.

Cover and refrigerate until ready to serve. NOTE: if you are taking this to a potluck, DO NOT add the bacon, tomato, or lettuce until just about time to serve it. That way those ingredients stay crisp and fresh.

I’ve also included a video tutorial just in case you are a visual learner like I am. Enjoy!

We love to eat this BLT Pasta Salad with my recipe for THE BEST BURGER with my secret sauce. What a perfect summer time dinner.

I really love salads and have a lot of recipes on my blog. Here are a few more you might like.

Light and Healthy Caprese Pasta Salad

Grapes and Cream Fruit Salad (another very popular recipe)

Double Cream Fruit Salad

Here is a printable version of this recipe.

Print

BLT Pasta Salad

Macaroni BLT Salad is the perfect salad for those spring and summer barbecues. Pasta, bacon, lettuce, tomato, and mayo make these a great comfort food too!

Course Salad

Author Annette Belnap- Tips From a Typical Mom

Ingredients

• 12-16 oz Macaroni Pasta
• 3 heaping Tablespoons mayonnaise
• 2 heaping Tablespoons sour cream
• 1 teaspoon garlic salt
• 3 tablespoons white rice vinegar
• 1 pound cooked and chopped bacon I like mine pretty crisp
• 2 Roma Tomatoes chopped and seeded
• 2 cups chopped lettuce
• salt and pepper to taste

Instructions

• Cook the pasta according to package directions. Drain and rinse with cold water to help the pasta not stick to itself and to help it cool down.
• When the pasta has cooled completely, add the mayo, sour cream, garlic salt, vinegar, bacon, and salt and pepper.
• Mix well then add the tomatoes and lettuce and fold the mixture until well blended.
• Cover and refrigerate until ready to serve.
• NOTE: if you are taking this to a potluck, DO NOT add the bacon, tomato, or lettuce until just about time to serve it. That way those ingredients stay crisp and fresh.

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This is the homecooked meal my husband served on the night he proposed to me.

Ladies, if you find a man who will cook for you, you’ve found a keeper!

I never knew this before, but apparently my husband did a test run and made a batch of this lasagna ahead of time before he invited me over for the big pop-the-question night. He wanted to make sure the recipe was a winner before he served it to me.

I said, “Yes” when he proposed, so it’s safe to say that the lasagna was a hit.

And it’s still one of my favorite meals — and not just because I don’t have to cook it.

This lasagna is just how we like it — moist, a tad bit spicy and a tad bit sweet and oozing with three different kinds of cheese.

And while for a from-scratch recipe, it’s really easy to put together.

Cheese layered on sauce…

Topped with noodles…

and more sauce…

… and lots and lots of cheese.

Print

Easy, Cheesy Homemade Lasagna

A family-favorite easy, cheesy homemade lasagna recipe made with Italian sausage and three cheeses.

Course Entree

Cuisine Italian

Servings 8 -10 servings

Author Amy Buchanan

Ingredients

• 1 lb. Italian sausage mild or hot
• 2 14.5 oz. cans tomato sauce
• 6 uncooked lasagna noodles
• 15 oz. ricotta cheese
• 4 oz. mozzarella cheese
• 2 oz. parmesan cheese
• 1/4 teaspoon garlic powder
• 1/2 teaspoon oregano
• 2 tablespoons sugar
• 1 tablespoon olive oil

Instructions

• Boil lasagna noodles per instructions on the box. Drain when cooked.
• Brown Italian sausage in olive oil on medium heat. When sausage is completely cooked, add tomato sauce, garlic powder, oregano and sugar.
• Stir, then simmer for 5 minutes, or until sauce is bubbling.
• Spoon a generous layer of cooked sauce into a 9”X12” baking pan.
• Spoon in half the ricotta cheese, then layer on 3 lasagna noodles.
• Add another layer of sauce, the rest of the ricotta and half of the mozzarella.
• Top with the remaining noodles. Add the rest of the sauce, then top with the remaining mozzarella and parmesan cheeses.
• Cover lasagna pan with aluminum foil for baking.
• Bake covered pan at 350 degrees for 45 min.-1 hour, or until cheese is completely melted and bubbling. You may want to remove the foil during the last 10-15 minutes of baking to allow the cheese to brown.

My hubby is a lot of things, but he’s not a very confident or experienced cook. He has about three or four recipes that he makes on a regular basis, and this is one of them.

And it turns out perfect every time.

He’s made it for many Sunday suppers and family gatherings. Once, he even cooked up a batch for my blogging girlfriends and I after a marathon shopping day.

I told you he was a keeper.

And so is this recipe.

You might enjoy these other recipes from my kitchen.

Cinnamon Sugar Pie Hearts

Fall-Off-the-Bone Ribs

Easy Parmesan Chicken Recipe

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Even though this recipe was chosen carefully, I knew my families first response to a different kind of lasagna would be skeptical at best or full retaliation at worst. Classic lasagna is an all round family favorite, it is always requested for birthday dinners and special occasions, we even made it for Christmas dinner one year. My crew is serious about their love of classic lasagna!

It was no surprise when I placed a big pan of White Chicken Lasagna on the table that I heard moans of disappointment. Followed by “what is this”? “where is your regular lasagna recipe”?  “there’s no such thing as White Chicken Lasagna”!  “If this is terrible do we have to eat it”? (outside of rare exceptions the answer is always yes.)

I ignored their questions and quietly placed some White Chicken Lasagna on each of their plates and waited.  A few moments later I heard “this is great” “I can’t believe how good this is”  “Mom you should definitely make this again.” It’s not often a new recipe is met with rave reviews from every single person in my family. The question now is which lasagna will get requested the most?

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White Chicken Lasagna Gluten Free

Author Mommy I'm Hungry

Ingredients

• 2 12 oz cans evaporated milk
• 1 1 oz pkg. Any Gluten Free Dry Ranch Salad Dressing (not the dip blend)
• 3 C. cubed cooked, chicken (about 2 large chicken breasts)
• 1/8 tsp pepper
• 2-3 C. uncooked gluten free penne or lasagna pasta
• 1 C cheddar <g class="gr_ gr_75 gr-alert gr_gramm Punctuation only-del replaceWithoutSep" id="75" data-gr-id="75">cheese </g> grated
• 1 C mozzarella <g class="gr_ gr_74 gr-alert gr_gramm Punctuation only-del replaceWithoutSep" id="74" data-gr-id="74">cheese </g> grated
• 1/2 Gluten free breadcrumbs
• 1/4 Green onions

Instructions

• Spray a 9x13 baking dish. Cook pasta until about 2 minutes under regular cook time (probably about 5-6 minutes). Drain, add to <g class="gr_ gr_76 gr-alert gr_gramm Grammar only-ins doubleReplace replaceWithoutSep" id="76" data-gr-id="76">prepared</g> dish.
• Combine evaporated milk, Ranch dressing and pepper in a <g class="gr_ gr_72 gr-alert gr_spell ContextualSpelling multiReplace" id="72" data-gr-id="72">3 quart</g> heavy saucepan. Bring it just to a boil then lower heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. <g class="gr_ gr_69 gr-alert gr_gramm Grammar multiReplace" id="69" data-gr-id="69">Sauce</g> will thicken slightly.
• Layer pasta, chicken, sauce, and cheese into <g class="gr_ gr_73 gr-alert gr_gramm Grammar only-ins replaceWithoutSep" id="73" data-gr-id="73">dish</g>. Bake uncovered at 350' for 25 minutes or until hot golden brown and bubbly. Remove lasagna from oven and sprinkle 1/2 cup gluten free bread crumbs on lasagna, return to oven and brown the bread crumbs for 5 minutes.
• Sprinkle 1/4 cup green onions before serving.
• Let rest 10 minutes before serving.

Notes

Adapted from Mommy I'm Hungry

More recipes to try at Made From Pinterest!

Carmelita’s

Restaurant Steak

Baked Parmesan Tilapia

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Hello friends! Mandy here from Mandy’s Recipe Box. I was browsing Pinterest, trying to find something to make for this post when I came across this casserole. It is called Creamy Parmesan Chicken Casserole, but she also calls it Amish Chicken in the post. So I went with Amish Chicken Casserole here and it’s really good! It’s comforting and hearty and makes you want to snuggle the rest of the evening with a good book. Try it out for yourself and see what you think!

Print

Amish Chicken Casserole

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6

Author Mandy Bird

Ingredients

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 tsp. dried thyme or 1 Tbsp. fresh thyme finely chopped
• 1 tsp. kosher salt
• 1 tsp. ground black pepper
• 1 cup milk
• 1/2 cup shredded Parmesan Cheese
• 8 oz rotini pasta noodles cooked al dente
• 2 cups diced cooked chicken or you can use a rotisserie chicken

Instructions

• Preheat oven to 350 degrees F.
• Spray a 2 quart casserole dish with non-stick cooking spray.
• Melt the butter in large saucepan. Add flour and whisk together for 1 minute.
• Add broth, whisking and allow to come to a boil. Add thyme, salt and pepper as you whisk.
• Bring mixture to a boil and continue to whisk occasionally. Lower the heat and add milk and cheese.
• Cook for 3-5 minutes until sauce is thickened and milk is warmed through.
• Pour sauce over cooked pasta and add diced chicken to the mixture. Stir and pour into the casserole pan.
• Cover and bake for 20-25 minutes.

Be sure to follow Mandy’s Recipe Box on Social Media:
Facebook | Pinterest | Instagram | Twitter

Check out these other recipes from Mandy’s Recipe Box…

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I found this pin for Thai peanut sesame noodles on The Recipe Critic. If you haven’t been to Alyssa’s blog then you should take a look. She has lots of family friendly recipes but this is my favorite. Tender pasta is swathed in a creamy, spicy, peanutty sauce that just couldn’t be easier. The original recipe calls for linguine but I used spaghetti because that’s what I had on hand. I’ve added chicken or pork to this recipe in the past and it is fantastic but my favorite way to eat these is just like this. I do like to squeeze a little fresh lime over the top to brighten the flavors but that is just me.

I was making wedding cake for my eldest daughter’s best friend’s wedding the day that I made these. The kids were all eating sandwiches for dinner and I was up to my elbows in ganache and buttercream. I was feeling very stressed, and although I try to stay low-carb because of my health issues, I just needed the calming effect of carbing out.  These did the job!

I am almost ashamed to admit that I ate all of this recipe myself in the space of 24 hours.

If I can throw this dish together in the midst of making wedding cake you can make this no matter what is going on!

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Easy Thai Peanut Sesame Noodles

Spicy Thai peanut sesame noodles are an easy side or a main dish with the addition of a protein. They go together in minutes with ingredients you probably have on hand -- and if you love Thai food, you'll love this recipe.

Course Side Dish

Cuisine Asian

Servings 4 to 6 servings

Calories 387kcal

Author Marye

Ingredients

• 3 tablespoons creamy peanut butter
• 3 tablespoons low sodium soy sauce
• 1 teaspoon red chile sesame oil or regular sesame oil if you like it less spicy
• 1/2 cup chicken stock
• 1 teaspoon minced garlic
• 1/2 teaspoon grated fresh ginger
• 1 teaspoon Sriracha or as desired to adjust spiciness
• 8 ounces linguine spaghetti, or fettuccine - cooked and drained
• 1/2 cup chopped peanuts optional
• 1/4 cup chopped green onions optional
• 1/4 cup chopped cilantro or Thai basil optional
• 2 tablespoons sesame seeds optional

Instructions

• Whisk together the peanut butter, soy sauce, sesame oil, stock, garlic, ginger, and Sriracha if using, in a small saucepan over medium heat until smooth.
• Add the cooked noodles, toss so that they are completely covered with sauce, and serve them immediately with desired toppings.

Nutrition

Serving: 1g | Calories: 387kcal | Carbohydrates: 39.8g | Protein: 15.9g | Fat: 19.8g | Saturated Fat: 3.2g | Cholesterol: 41mg | Sodium: 629mg | Fiber: 3.1g | Sugar: 2.3g

Hey, lets connect on Facebook, Pinterest, and Twitter!

You may also like these popular posts from my blog, Restless Chipotle…

Chocolate Chip Gooey Butter Bars

Oh Henry Bars 

Super Soft Potato Rolls Recipe

 This awesome post has been shared with Tatertots and Jello and Whipperberry

The post Easy Thai Peanut Sesame Noodles appeared first on TGIF - This Grandma is Fun.

Two weeks ago, I mentioned in a post that every week at the grocery store, I buy a 5 pound package of boneless skinless chicken breasts. I bake the whole package at one time, cut up the chicken and use it all week for lunches and dinners. It is a huge time saver for me and it also keeps me on track for eating healthy. You see, if I know I have some yummy chicken already cooked in fridge at home, it is easier to pass by those lousy fast food places!
Apparently, you loved this idea as well because I received so many emails asking how I bake my chicken and then how to use it to make quick meals. In response, I present to you my Chicken 5 – 5: how to turn 5 pounds of chicken into 5 quick and easy dinner recipes for a whole week of menus!

I use my juicy and flavorful cooked chicken breasts in so many different ways, often depending on my mood, but I thought it was important that I share with you my 5 favorite recipes to use my pre-baked chicken in! My recipe for the actual baked chicken breasts is at the bottom of this post, so just keep scrolling, just keep scrolling, just keep scrolling…..

Candied Pecan Chicken Salad

Grilled California Club Wraps

Chicken Cordon Bleu Casserole

Chicken Avocado and Bacon Pasta Salad

White Chicken Chili

Simple Baked Chicken Breasts
recipe by My Kitchen Escapades

5 pounds boneless skinless chicken breasts
1 lime (red wine vinegar can be substituted)
salt
pepper
garlic powder
onion powder
Instructions

1. Preheat oven to 425 degrees and grease a large cookie sheet that has edges.
2. Trim any fat from the chicken breasts and place them smooth side down on the cookie sheet. Squeeze half the lime over the top of all the chicken and then generously season with the salt, pepper, garlic and onion powder. Turn the chicken over and repeat the lime juice and seasonings with the other side.
3. Bake for 25 minutes, remove from the oven and allow to sit on the pan for at least 5 minutes before cutting into pieces. Pour a 1/4 C of very hot water in the bottom of the empty pan and use a wooden spoon to scrape up all the drippings off the bottom of the pan. Place chicken into an airtight container and pour the drippings over the top. Chicken stays good in the fridge for 10 days. Use in your favorite recipes!

This amazing post has been shared with Living Well Spending Less and Whipperberry.

The post Quick Chicken Meals appeared first on TGIF - This Grandma is Fun.

You may have seen Design Dazzle‘s 5th annual Christmas Wonderful series is in full swing! We’ve had some fabulous Christmas ideas from some talented bloggers and we’re not done yet…the fun continues through the middle of December! Over the years we’ve shared almost 200 blog posts with hundreds and hundreds of ideas.

We thought it would be fun to have a great big link party to celebrate this magical Christmas season because we know YOU have some awesome ideas to share too! Simply link up your project below, which will show up on all of the 25+ blogs participating in our link party. Feel free to link up new projects as well as any past projects that you want to share. The link party ends Decemember 7th. We will be choosing some of our FAVORITE ideas to feature! a few days later

The following amazing blogs are participating in our Christmas Wonderful link party:

Design Dazzle | Simply Designing | Made From Pinterest | Mommy Crusader | kiki comin | Frog Prince Paperie | Clean and Scentsible | Paisley Petal Events | Ginger Snap Crafts | Apples 4 Bookworms | Artzy Creations | Not Just a Mommy | The Scrap Shoppe | Confetti Sunshine | Snap | Suzy’s Sitcom | My Daylights | Tips From A Typical Mom | Holy Craft | Sweeten Your Day | Pink Cake Plate | Raegun Ramblings | a girl and a gluegun | Live To Be Inspired | Polka Dot Poplars | hoopla palooza |

This amazing idea has been shared with Whipperberry

The post Elf Spaghetti appeared first on TGIF - This Grandma is Fun.

I am not at home at the moment but in Hawaii!  Yep.  Hubby had some business here and so I got to tag along.  I actually got a sunburn today.  Yeah. I know. I’ll stop.

So last night we went out to an Italian restaurant and every time we eat Italian, my husband ALWAYS orders the same thing.

Every.

Single.

Time.

It is Chicken Parmigiana.  He loves it.

So when I pinned this pin for Chicken Parmigiana Casserole from Rachel Schultz I knew immediately that I wanted to make it for the hubster.  I was really excited that it was in a casserole form and that I didn’t have to pound and pound a chicken breast to the thinness of regular chicken parmigiana.  Indeed, this was much easier!  Perfect for those nights when you need something quick.

Maybe for our anniversary, I’ll make him the real thing, but don’t tell him because he’ll hold me to it!

My darling man loved this and it will be in our dinner rotation for the winter.  I hope that you enjoy it too as we usher in the comfort food season!

That is. AFTER we get back from Hawaii.  Aloha!

Print

Chicken Parmigiana Casserole

Course Main

Author Adapted by Made From Pinterest

Ingredients

• 3 chicken breasts cooked and cubed OR 1 package of Costco's Grilled Chicken Breast Strips cut into cubes (this is what I used)
• 1 pound pasta cooked al dente
• 1 jar of your favorite spaghetti sauce 24 oz.
• 2 cups mozzarella shredded
• 1/2 cup parmesan shredded
• 2 cups panko
• 2 tablespoons olive oil
• Salt & pepper

Instructions

• Preheat oven to 350 degrees.
• Place your cooked pasta into a 9x13 baking dish. Drizzle olive oil over pasta.
• Lay your cubed chicken on top of the pasta.
• Sprinkle 1/4 cup of panko crumbs over chicken.
• Pour spaghetti sauce over pasta.
• Top with mozzarella, panko, and parmesan.
• Cover with aluminum foil and bake for 25 minutes
• Uncover for the last five minutes.

Update 5/12/16:  We’ve had a few readers say that they wished there was more sauce in this recipe. They felt like the panko crumbs soaked up a lot of the sauce so you may want to add some more or have some additional sauce handy!

We also shared this post with: The 36th Avenue, Whipperberry, Living Well Spending Less, and Skip to my Lou

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Super Saturday #60 was another weekend full of inspiring ideas!  If you are looking for some new dishes to include in your family’s menu, look no further!  We spotted some really delicious entree recipes in the linkup.  Here are our answers to the question, “What’s for dinner?”

Crispy Quinoa Patties with Dill Greek Yogurt Dip from Natural Chow

Pan Seared Salmon with Mustard Sauce from Upstate Ramblings

Chicken Caprese Quesadillas from Amy’s Cooking Adventures

Creamy Tuna Dip and Spread from Day 2 Day Supermom

Spinach Feta Omelet from Practical Stewardship

Honey Garlic Chicken with Coconut Crust from Food Faith Fitness

Corn Chowder from Three Kids and a Fish

Healthy Turkey Meatball Subs from Simply Fresh Dinners

Taco Stuffed Pasta Shells from I Dig Pinterest

Scrod Picatta from A New York Foodie

 Thanks again for sharing your projects and recipes with us during Super Saturday #60!  We hope you were as inspired by these featured links as we were.   Please come back  for our next Super Saturday Link Party, starting at 7 P.M. EST on Friday night!  And keep an eye on your social media over the weekend, too.  We like to showcase links that catch our eye during the party via Facebook, Twitter, and Google+.  You might see your links featured there!

These amazing recipes have been shared with: Living Well Spending Less

The post What’s For Dinner? 10 Ideas appeared first on TGIF - This Grandma is Fun.

Recently this family got a dog.

Their dog often gets out of the yard and excitedly runs around the neighborhood.  It has been comical to watch all of the kids running after the dog, trying to haul him back home.

The family was brilliant in what they decided to name the dog.

Because of their family’s interest in music, of course they had to name the dog with some kind of musical connection.

And they certainly did.

Are you ready to hear what they named him?

Jude.

So as I’m sitting on my front porch, eating some of this amazing Mango Pasta Salad that I pinned from A Bountiful Kitchen,  I am watching their kids running around trying to catch their dog and yelling ” Hey Jude!  Jude!  Hey Jude!”

Yup. Absolutely brilliant.

I don’t know if you will be lucky enough to have the same kind of entertainment while you eat this Mango Pasta Salad as I did, but no matter.  Just put on a Beatles CD, scoop up a big bowl of pasta, sit on your front porch and imagine a big black dog running down your street.  It doesn’t get any better than this.

This Pin Rocks!

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Mango Pasta Salad

Course Salad

Author Made From Pinterest

Ingredients

• 3/4 lb bow tie pasta
• 1 bunch chopped green onion green parts only
• 3 cups red seedless grapes
• 1 ripe mango diced
• 2 cups boneless skinless chicken cut into cubes
• 1-2 avocados cut into cubes
• Slivered almonds to taste
• 3/4 cup mayonnaise
• 1/3 cup sugar
• 2 tablespoons lime juice
• 2 teaspoons poppy seed

Instructions

• Cook pasta as directed on package. Drain and rinse with cold water, set aside to cool.
• To make the dressing, mix mayo, sugar, lime juice and poppy seeds in a bowl and whisk with a whisk. Set aside for a few minutes to allow the sugar to dissolve.
• When the sugar has dissolved, pour half of the dressing over the pasta and chill for at least two hours but overnight is better to allow the pasta to absorb the flavors of the dressing.
• Add the green onion, grapes, mango, avocado and chicken to your pasta. Pour on the remaining dressing. Refrigerate until ready to assemble salad then add the slivered almonds right before serving.

For some other real yummy salads, check these out! 

Mediterranean Chicken Salad with Creamy Balsamic Dressing

THEE Best Cashew Chicken Salad

We’re sharing this post with:

Living Well Spending Less

The post Mango Pasta Salad appeared first on TGIF - This Grandma is Fun.

Ingredients:

Directions

Place water in a pan, bring to a boil, add food coloring and then add your pasta. Cook pasta as directed on the package, drain in a colander and your colored pasta is ready.

I missed the boat for making colored pasta for my kids. One of the great things about being a grandma is having the opportunity for a lot of  what I call “do it overs”. “You know the saying if  I had a chance to do it over again I would….”.  This pin is going to be a great do over for me with my darling granddaugher! She just got her first two teeth so I will have to wait a while to maker her this fun pasta!

Colored pasta is not just for eating, it is a great way to teach children about the color wheel by letting them mix colors and watching the results. Another great idea is to give your kids a large piece of paper or poster board and some glue. Let them make shapes, letters and pictures by glueing the pasta to the paper.

I made my pasta in fun bright colors, but I’m thinking that orange and black would be really fun for Halloween, red for Valentines day, green for St. Patricks day possibilites are endless!

If my granddaughter is anything like her mother she will want “naked” or “clean” pasta.Being the wonderful grandmother that I am I will feed my darling granddaughter some very colorful “clean” or “naked” pasta!

Oh yea…..

This Pin Rocks!

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The thing is, sometimes it worked! I learned to like foods I would not have tried based on appearance. But sometimes it didn’t work. Need I spell Ghoulash again? I really wanted to like this recipe for Creamy Italian Chicken. I had seen it all over Pinterest by several blogs. It looked so creamy and comforting and good. But, alas, I was not the only one unconvinced that this recipe was a winner. It wasn’t bad. We ate it. It definitely was not Ghoulash. Much better than that! But it tasted….processed…salty? I know a meal is a family winner when the kids are willing to eat leftovers. This hung out in the fridge way past it’s expiration date. And those were some days when there was not much else to pick from. Pretty telling when teenagers are willing to cook for themselves rather than the ease of warming food in the microwave. Bummer! Doesn’t mean you shouldn’t try it. Debbie does like Ghoulash after all.

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Creamy Italian Chicken

Author Recipe adapted by MadeFromPinterest.net

Ingredients

• 4 boneless skinless chicken breasts
• 2 cans cream of chicken soup
• 8 ounces cream cheese cubed
• 1 packet italian dresssing

Instructions

• Put all the ingredients together in the crock pot and cook on low for 4-6 hours. Cube or shred chicken and serve over rice or pasta.

For our family, this pin Flopped!

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I’m excited to be back at Made From Pinterest and share one of my favorite recipes in their awesome space. This dish has great flavor! And, of course, it has cheese in it. If you follow my blog, Bakerette.com, you will know that chocolate and cheese are my thaaaang! And this here Chicken Asparagus Pasta Bake is my thaaaang. I had one of those days where I had thawed some chicken but wasn’t quite sure what to make with it. It was 5:30 pm and the family was hungry. What could I whip up with this chicken that would be tasty and satisfying? I scoured the fridge and found some asparagus, cheese (my daily staple), seasonings, and some other items. Then I found I had a hodge-podge of noodles that I needed to use up. And the light went off…I’ll create a chicken asparagus pasta dish and wa-la…this flavorful casserole was born. So quick and easy. I made it just under 30 minutes. If I make this again, I think adding sautéed mushrooms would be awesome. I also think mixing in an Alfredo sauce would make it absolutely divine! But even without those two items, the dish itself is perfectly yummy!

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Chicken asparagus Pasta Bake

Course Main Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Bakerette.com

Ingredients

• 12 ounces penne pasta
• 1 pound asparagus chopped
• 2 pounds boneless skinless chicken, cubed
• 2 tablespoons olive oil + 1/4 cup olive oil
• 1 tablespoon Seasoned Salt I like Lawry's
• 1 teaspoon ground black pepper
• 1 small onion finely chopped
• 2 teaspoons garlic minced or pressed
• 1 teaspoon Oregano
• 1 tablespoon Herbes de Provence
• 2 cups mozzarella cheese
• 1/2 cup to 1 cup fresh parmesan cheese grated

Mix-in Options

• sautéed Mushrooms
• Alfredo Sauce

Instructions

• Coat a 9 x 13-inch baking dish with cooking spray and set aside.
• In a large saucepan, cook pasta according to package directions until al dente. Rinse and drain.
• In a medium saucepan, steam asparagus for about 8 minutes and spread out in the prepared baking dish.
• Meanwhile, in a large skillet, warm up 2 tablespoons olive oil on medium-high heat. Add cubed chicken. Season with Seasoned Salt and pepper. Stir and cook for about 5 minutes on each side or until chicken is cooked through. Add onion, garlic, oregano, and Herbes de Provence; stir, and continue to cook one minute longer.
• Remove chicken from burner and spread out over the asparagus in the baking dish. Top with cooked pasta, olive oil, and mozzarella cheese. Stir until well combined and coated.
• Top with grated Parmesan cheese. Place on the middle rack of the oven and broil on high for about 5 minutes or until cheese is golden brown. Remove and serve immediately.

Notes

Adding sautéed mushrooms to this dish would be amazing. Another twist to consider is mixing in alfredo sauce for a creamier delight. Yummmm!

Thank you Sherri, Tracy, and Debbie for letting me play in your space today! Have a wonderful weekend! If you liked this recipe, you might also like these other dishes found at Bakerette. Click on the pictures for the recipes:

You can also find Bakerette on Pinterest, Facebook, Twitter, and Instagram.

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He is leaving me. My son is getting ready to leave home. I am so proud of him, and excited for him to be on his own, but I am going to miss him. As a mother I have spent 18 years trying to get him and myself ready for this moment. It wasn’t long enough. For me anyway. On my fridge I have a picture of when he was a toddler. It is in the center of a construction paper flower. It was given to me by one of his teachers at church who made them for all the mothers on Mother’s Day. I have it up there because it makes me smile. Not because I am remembering how adorable he was, but because in the center of that flower is a face so grim and angry, it is incongruous. They said he refused to smile. I remember dropping him off on the day they were taking the pictures. He was mad. He didn’t want me to leave him and he was angry that I was making him stay. So there is that grim face looking out at me from the center of a flower. Each time I look at it I imagine the tone he would have used to say Happy Mother’s Day, and I imagine it being said through clenched teeth.In a few months I will be saying goodbye, and I will be saying it through tears. They will be incongruous as well. Isn’t it ironic that tears can be both happy and sad? One of my favorite things about my son is how much he enjoys my cooking. I have said many times here on the blog, cooking is one of the ways I show love, and it is very gratifying to have that be appreciated. It instills in me a confidence that he will be back, if for nothing other than some of mom’s cooking. I have been putting some of our family recipes that are easy and quick together for him to take with him. So he can taste a little bit of home when he needs it. I thought it would be fun to add some new things to the collection, and this recipe has definitely been awarded an entry. I picked it because it is a one pot meal. And because it has both sausage and pasta, two things my son loves.  Every year for his birthday dinner he requests shrimp scampi, kielbasa and homemade pizza. This sort of has several of those flavors combined.

At first I thought this might be too much trouble for a young adult on their own. Not that he couldn’t handle it, but he wouldn’t bother. Then I noticed that Amanda of the website Kevin and Amanda  used a secret ingredient that insured this recipe made the cut. Did you know that you can get chopped onions in the freezer section? Shut the front door! Nobody told me! Amanda doesn’t even wait until they are thawed. Just uses them straight out of the bag, frozen. Gee-eenius! Honestly, I wasn’t even sure Amanda wasn’t just pulling my leg. I was shocked when I found it right there with the frozen veggies, just like she said it would be! This is a game changer, friends! Do you know how fabulous this news is? Get some diced garlic in a jar and shredded cheese and just about any kid on their own for the first time (or mom on a busy night) can make this in a jiffy. It took me a half an hour and I did chop and grate.

This pin made my skillet look happy. It rocks!

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Spicy Sausage Pasta

Author Adapted from America's Test Kitchen "The Best Simple Recipe"

Ingredients

• 1 tbsp olive oil
• 1 lb smoked sausage
• 1.5 cups diced onion
• 2 cloves garlic minced
• 2 cups chicken broth
• 1 10 oz can Ro-Tel tomatoes and green chiles, Mild
• 1/2 cup heavy cream
• 8 oz penne pasta
• 1/2 teaspoon salt and pepper each
• 1 cup Monterey Jack cheese shredded
• 1/3 cup thinly sliced scallions

Instructions

• Add oil to an oven safe skillet. Saute sausage and onions until the onions are soft about 5 minutes.
• Add garlic for about 30 seconds while stirring until fragrant.
• Add to the skillet broth, tomatoes, cream, pasta, salt and pepper. Stir to combine. Put lid on the skillet, bring to a boil and simmer until pasta is cooked, about 15 minutes.
• When pasta is cooked, remove from heat.
• Add 1//2 cup cheese to the pasta and stir until it is melted and incorporated. Add remaining cheese to the top and place skillet under broiler until cheese is bubbly and brown.
• Top with scallions and serve.

Notes

If you would like a less spicy version, you may used petite diced tomatoes instead of the Mild Ro-Tel Tomatoes.

Linked today with: The Wondering Brain, Rain on a Tin Roof, Boogie Board Cottage, Mod Vintage Life, Creating Really Awesome Free Things, I Should Be Mopping the Floor, Flour me With Love, A Pinch of Joy, Make Ahead Meals for Busy Moms, Jembellish, This Gal Cooks

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Do I love garlic for any of these reasons, nope, zip, nadda. Why do I love garlic? Because it tastes so darn good! Garlic salt and garlic powder are staples in my pantry. I almost always have a clove of garlic in my fridge. I think you get the message. Another  favorite of mine is pasta, I can never get enough pasta!. Putting the two together is a win-win in my book. So when I saw this recipe from Katie at The Cheese Pusher I couldn’t wait to give it a try!

I made this dish when I was visiting my son, and my daughter and her wonderful husband in Utah. They are used to me using them as guinea pigs for recipes I want to test from Pinterest. It’s nice when I can get several opinions on one recipe. My son loved it and he was thrilled that I had made enough for him to take leftovers home!

One thing about this dish is it asks you to use cream, not regular cream but HEAVY cream. My advice? DO IT! I know, I know not only is it fattening, it can make your cholesterol levels rise. But with some dishes you have to stop counting calories, forget about cholesterol levels and just ENJOY the culinary experience. This is one of those dishes. Next time I’m going to throw in some grilled chicken strips and brocolli. Oh yea, there is going to a lot of next times with this recipe because…….

This Pin Rocks!

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Creamy Garlic Pasta

Author Adapted by Made From Pinterest

Ingredients

• 2 tsp olive oil
• 4 cloves garlic minced
• 2 tbsp butter
• ¼ tsp salt
• ½ tsp pepper
• 3 cups chicken stock
• ½ lb spaghetti or angel hair pasta
• 1 cup grated parmesan cheese
• ¾ cup heavy cream
• 2 tbsp chopped fresh parsley

Instructions

• In a saucepan, bring your olive oil to medium-low heat. Next add the garlic and stir, allowi it to cook for 1-2 minutes. Next mix in the butter until melted. Add your salt, pepper and chicken stock. Increase the heat to high and let it come to a boil.
• Once it is at a rolling boil, add the pasta, cook according to package directions. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

Loook who we are linking with! Uncommon Designs – Creating my way to Success, This Gal Cooks – Southern Fairytale – Sew Can Do – Making the World Cuter – Organizing Junkie – Lines Across – Ninth STreet Notions – Keeping it Simple – DIY Showoff – Alderberryhill – The Plaid and Paisley Kitchen – Flour Me With Love – Make Ahead Meals – Twelve O Eight – The Newlywed Pilgrimage – Rain on a TinRoof – Homecoming – The Blissful Bee – Cherished Bliss

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Classic Baked Ziti

Course Main Dish

Cuisine Italian

Servings 12

Author Bakerette.com

Ingredients

• 1 package 16 ounces ziti pasta, cooked and drained (Rotini will also work)
• 1 tablespoon olive oil
• 1 cup onion finely chopped
• 2 cloves garlic minced or pressed
• 4 ounces mushroomed chopped
• 1 pound ground sausage
• 4 cups 32-ounces meatless spaghetti sauce
• 1 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 3 cups shredded Mozzarella cheese divided
• 1 cup Parmesan cheese grated

Instructions

• Grease the inside of a 13 x 9-inch baking dish.
• In a large pot, cook pasta according to packaged directions. Drain and set aside.
• In a large skillet over medium heat, saute the onions until transparent. Add the garlic and stir until lightly fragrant. Turn the heat to medium high. Fold in the mushrooms and ground sausage and cook until the sausage is no longer pink. Drain and return to the stove.
• Stir in the spaghetti sauce, broth, seasonings, salt and pepper to the meat mixture. Reduce heat and simmer for 10 minutes.
• Stir in 1 cup sauce to the cooked noodles. Evenly spread 1/2 of the pasta mixture into the prepared baking dish. Sprinkle with 1 1/2 cups mozzarella cheese, 1/2 cup Parmesan cheese, and 2 cups sauce. Top with remaining pasta, sauce, and cheeses.
• Cover with foil and bake in a pre-heated 350 degree F oven for 25-30 minutes removing the foil the last 10 minutes of baking time.

If you liked this dish, you might also like these other dishes found at Bakerette:

You can also find me across the Web at:

– Jen

Thanks Jen for another great recipe. We always look forward to seeing what you have in store for us!

The post Classic Baked Ziti appeared first on TGIF - This Grandma is Fun.

Are you looking for the ultimate pasta dish? I present to you our most-read recipe – Million Dollar Spaghetti! Surely, it is a family favorite.

In fact, everyone will ask for the recipe after they try it. This is your chance to show your talent in the kitchen and impress your guests with a tasty dinner, too. Grab your pasta and get cooking.

Why you are going to love this Million Dollar Spaghetti?

Want to make a triumph in the kitchen? Look no further. This recipe is hearty, satiating, and so flavorful. Moreover, it contains healthy nutrients.

First of all, ground beef, cream cheese, and cottage cheese make this recipe so delicious. With some grated cheddar cheese on top, and there you have an absolute standout dish!

When you have carved out enough time out of your day to prepare a meal for your family, but then a friend calls, and that time flies away, you can always make spaghetti.

Benefits of Million Dollar Spaghetti:

• little time for cooking
• no special skills required
• no fancy ingredients
• a source of carbs
• flavorful and satiating
• easy to prepare
• all-time favorite recipe
• the most-read recipe
• the best spaghetti ever
• healthy and nutritious
• freezer-friendly

The cheese makes all the difference! Don’t forget about it. Actually, ground beef is one of my favorite meat choices for spaghetti. A real home-cooked comfort food, indeed! 

This gooey and cheesy meal will create a mind-blowing experience for you and your palate. The recipe is called Million Dollar Spaghetti for a reason. So addictive and mouth-watering! 

In fact, with healthy food choices, you can create incredible and tasty results. The recipe doesn’t include any fancy ingredients. What is more, there are no special skills required. 

How to make Million Dollar Spaghetti healthier?

Do you need more carbs in your diet? This recipe deserves a place in your meal plan not only for its quantity of carbs but also for the proteins that it contains. 

Million Dollar Spaghetti includes dairy and gluten products. Butter, cottage cheese, sour cream, cheddar cheese are not plant-based products. In my opinion, you can easily make it allergy-friendly. Feel free to substitute some of the ingredients to make it suit your diet.

You can try this recipe with:

• gluten-free spaghetti
• no-sugar spaghetti sauce
• vegan cheese
• coconut oil

What is more, you can add vegan cheeses if you are going on a vegan diet. Make substitutions and create the flavors you like the most. There are a lot of cheese combinations that go together so well. Try different types of cheese and spaghetti sauce.

Are you going vegan? For instance, you can substitute the ground beef in the recipe with mushrooms. They have a similar texture and the combination with cheese tastes amazing.

If you are on a gluten-free diet, feel free to use the gluten-free pasta of your choice. Moreover, when you pick your spaghetti sauce, make sure it contains less salt or sugar. Make better food choices.

Why are you going to love this recipe?

Are you craving a comforting and tasty pasta dish? Lucky for you, this post is about no ordinary spaghetti. Million. Dollar. Spaghetti.

What if you didn’t have to make just spaghetti but could make Million Dollar Spaghetti? Even though your grandkids might call it ba-sketti, they might nominate you for the grandmother of the year award – if only you made Million Dollar Spaghetti.

Your husband might pick you up and twirl you around and plant a kiss on your forehead – if only you made Million Dollar Spaghetti. Or at least try to because we should be careful with our backs these days…

Neighbors would want you to join their garden club, card club, and Junior League Society – if only you made Million Dollar Spaghetti.

Well, here’s your chance to become all you’ve ever dreamed you could be because now you too can make Million Dollar Spaghetti pinned from Being Grown Up.

In addition, the cream cheese mixture on top of the noodles creates a gooey and yummy structure to the meal. It is covered with grated cheddar cheese for even more flavor.

Have you tried cottage cheese?

This recipe includes cottage cheese, and it makes a big difference. Actually, this product is one of my favorites these days. It is high in nutrients and will make your spaghetti healthier. I enjoy eating it every day. As a matter of fact, that is why I liked the recipe in the first place. 

Actually, high protein foods can help you keep fit and build muscle mass. It should be noted, if you are trying to stay in shape, you have to incorporate this product into your diet.

Benefits of cottage cheese:

• excellent source of calcium
• low in calories
• source of protein
• increases the feeling of fullness
• tastes amazing

Cottage cheese is a curd cheese with a smooth texture. It is a healthy option packed with protein, too. Creamy and tasty ingredient to your amazing flavorful spaghetti. Recently, I added this type of cottage cheese to my breakfast, scrambled eggs, dipping sauces. The taste is so good that I became addicted! 

However, cottage cheese is a dairy product and contains lactose. It can create problems for people with intolerance to dairy products. For instance, cottage cheese contains more lactose than other types of cheese like parmesan or cheddar, also included in the recipe.

How to make the sauce?

The spaghetti sauce depends on your taste only! Choose the one that you and your family enjoy eating. 

If you can’t decide which sauce to add, mix a few of them to create a taste of your own. 

The cheese is what makes the meal yummy and gooey! Pour the spaghetti on top of the cream cheese mixture. Then bake for 30 minutes. 

After that, sprinkle with more grated cheddar cheese. Your perfect dish is ready! Undoubtedly, no one can resist that flavor! Even if you are dealing with picky eaters. Trust me, the recipe will become your most liked dish. 

Butter is a necessary ingredient that gives spaghetti an extra flavor. It is a dairy product, too. If you are on a lactose-free diet, substitute it with coconut oil.

Why do I prefer homemade spaghetti?

First of all, I can eat spaghetti any day! That’s why I had to find the recipe that suits all of my cravings and satisfies my taste buds. And this one is surely the kind I can’t get enough of!

In addition, homemade food is a smart choice. There are no artificial ingredients, preservatives added, and the meals are healthier. Also, I can add less salt and seasoning of my choice. 

Benefits of cooking spaghetti at home:

• a lot healthier
• meals contain fresh ingredients
• you can eat the leftovers
• spend more time with family
• creates conversations
• stress-free activity
• helps you save money
• teaches your grandkids about healthy eating habits 
• cook together with your grandkids

What is more, I can choose the sauce I like and make the spaghetti with fresh ingredients. Whether I prefer a gluten-free option or a vegan meal, there is no problem cooking it in the comfort of my kitchen. 

In fact, my grandkids love this recipe, and I feel proud every time they enjoy eating it. The best feeling ever! Without a doubt, this spaghetti is bursting with flavor, and you can even boil the spaghetti ahead and store it in the fridge until you are ready to add the sauce and bake them.

You can purchase the perfect glass pan to make this recipe by clicking HERE!

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Million Dollar Spaghetti

Course Main

Author Made From Pinterest

Ingredients

• 1 lb of ground beef
• 1 jar of spaghetti sauce
• 8 oz of cream cheese
• 1/4 cup sour cream
• 1/2 lb cottage cheese equals 1 cup
• 1/2 cup butter 1 stick
• 1 pkg spaghetti 16 oz
• Grated cheddar cheese

Instructions

• Preheat your oven to 350°. Boil your spaghetti noodles until al dente (firm). Drain and set aside until ready to assemble.
• Combine the cream cheese, sour cream and cottage cheese until well blended.
• Brown your hamburger and when done, drain well. Combine the hamburger with your spaghetti sauce.
• Put a few slices of butter into a 9x13 pan then pour half of your spaghetti noodles on top.
• Take your cream cheese mixture and pour on top of the noodles. Spread well over noodles.
• Pour the rest of the noodles on top of the cream cheese mixture. Put a few more slices of butter on top of the noodles.
• Pour your spaghetti and meat sauce on top of your noodles.
• Now it is ready to put into the oven for 30 minutes. After 30 minutes, pour the desired amount of grated cheese on top and return to the oven for 15 minutes to allow cheese to melt.

How to store Million Dollar Spaghetti?

Pasta lasts in the fridge for about 3-5 days. Store it in an airtight container. When it is time to serve it, you can reheat it in a microwave or in an oven.

Have you tried a cold pasta dish? As a matter of fact, spaghetti dishes are great to eat cold, right out of the fridge. It is still tasty and satisfying.

Make a bigger batch and put it in a freezer. There it can last for a few months. In addition, this way you will be prepared when you don’t have time to cook or you have unexpected guests coming over for dinner. Just get it out of the freezer and reheat it.

You can freeze the sauce, too. For example, make a bigger batch and store it in the freezer to have in hand when needed.

In conclusion

Are you tired of bland and ordinary spaghetti meals? Do you crave something out of this world tasty and satiating? Try this Million Dollar Spaghetti and believe me, it is worth the time to prepare it.

In fact, when your day doesn’t go as planned, but you still need dinner, you can always make spaghetti. Isn’t that the truth? And they will taste satiating and irresistible! 

In short, when your day is crazy, and all else fails – make spaghetti. Frankly, you will get in a better mood instantly. It is the ultimate pasta dish!

Million. Dollar. Spaghetti.

Last but not least, your family will think you slaved away in the kitchen all day. Don’t worry, It will be our little secret.

Even if you’re not that good at cooking, this recipe will be easy for you to prepare. And the main thing is, you will impress everyone with a tasty dinner!

This Pin Rocks!

Did you try this recipe? Let us know how it was!

Are you looking for more tasty pasta meals? Check out these recipes:

• Creamy Chicken Pasta
• Easy Pasta Bake
• Chicken Asparagus Pasta Bake
• Spicy Sausage Pasta
• Creamy Garlic Pasta

The post Million Dollar Spaghetti appeared first on TGIF - This Grandma is Fun.

Or if you are in the mood for another great recipe! :)), when I saw pictures on Facebook of some of my favorite family members having their Easter egg hunt. After looking at the pictures, I felt that I had no room to complain about my wind and drizzle. Mind you, it hasn’t stopped me from whining, just made me aware that there are others with more right to whine than I. Why?

In the front of the picture is my darling niece in her pajama pants, snow boots and jacket, lifting her brightly colored Easter egg of the snow covered ground. At least where I live my winter dormant plants in the garden are showing small signs of life again. It gives me hope.

One of the few things I like about winter is soup. This recipe for Tortellini Sausage Soup was warm and comforting on a cold day. I would eat soup year round, but my wonderful hubby says soup belongs in winter, not summer! So during the winter, we have a lot of soup, since I don’t get to have it as much as I would like the remaining months of the year. A friend of mine taught me how she plans her menu each week for her family. She has a list of meals her family enjoys. Each week, she looks at her calendar and picks from the list what she will prepare that week. She chooses simpler meals for busy days and the more involved for days where she will have more time.

The tip I learned from her that I like best, is that she has a list of last minute, emergency meals for when everything goes wrong, that can be prepared from ingredients she always has on hand and takes a short amount of time to prepare. This is a perfect cold weather emergency meal. It can be put together in about 30 minutes and all the ingredients can be stored in the freezer or pantry.

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Tortellini Sausage Soup

Author MadeFromPinterest.net reviewed from Partyinmykitchenparties.blogspot.com

Ingredients

• 3 cups cooked Italian sausage
• 3 cups uncooked tortellini
• 4 cups water
• 1 can evaporated milk
• 6 chicken boullion cubes Sherri from MadeFromPinterest.net used chicken base
• 1 tbsp. oregano
• 1 tbsp. parsley
• 1 tbsp. chives
• salt & pepper to taste
• Parmesan cheese grated

Instructions

• Put all ingredients except tortellini in medium size sauce pan and bring to boil.
• Allow to simmer about 15 minutes.
• Add tortellini and allow to boil according to pasta pkg. instructions.
• Sprinkle with freshly grated Parmesan cheese and serve.

Thank you to Party in my Kitchen for a tasty winter emergency meal.

This Pin Rocks!

Spring on over to these sites we are linking with today! – Chef in Training – Housewife How To’s – Mandy’s Recipe Box

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One of her recipes that I have pinned is her Supreme Pizza Lasagne in a Crockpot.   Last week while taking care of my daughter after having her second child, I needed to make a dinner that hopefully everyone loved but didn’t take a lot of time.  I mean, who can spend a lot of time making a meal when you have a two year old to chase around?   I hoped that  this recipe would fit the bill.

The test of this pin came after dinner when someone in our house asked for seconds.  Who was it, you ask?  My two year old grandson!  HE LOVED IT!  We also had this lasagne the next day as lunch leftovers and my son-in-law said he thought it tasted just as good or better the next day.  WOW!  Two great testimonials. Thanks Jeni!

This Pin definitely Rocks!

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Supreme Pizza Lasagne in a Crockpot

Course Dinner

Author Bakerette.com

Ingredients

• 12 lasagna noodles uncooked
• 1 teaspoon
• Italian Seasoning
• 12 ounces ground sausage cooked and drained
• 24 pepperoni slices
• 2 jars 23-28 ounces each of your favorite chunky spaghetti sauce
• ¼ cup water
• 1 carton 16 ounces Ricotta cheese or cottage cheese
• 2 cups shredded mozzarella cheese

Instructions

• Grease the inside of a 6 to 7-quart slow cooker.
• Cook the ground sausage and drain. Mix in the Italian seasoning with the sausage.
• Break 3 of the lasagna noodles in half and arrange them on the bottom of the slow cooker. Top with half of the cooked sausage. Arrange 12 pepperoni slices over the top of the sausage. Layer with a third of the spaghetti sauce, half of the water, half of the ricotta cheese, and a third of the mozzarella cheese.
• Break 3 more lasagna noodles and arrange them over the mixture. Add the remaining sausage and pepperoni and a third of the spaghetti sauce. Sprinkle the remaining water and ricotta over the top of the sauce, and a third of the mozzarella cheese.
• Break the remaining 3 lasagna noodles and arrange over the top of the mixture. Add the rest of the sauce and mozzarella cheese. If desired, sprinkle with more Italian seasoning.
• Cover and cook on low for 4 hours. Do not overcook or the noodles will get hard.
• Serve with garlic bread and salad.

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Cornerstone Confessions – Home Stories A to Z – The Blackberry Vine – The Rustic Pig

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My favorite part of this dish is the bread crumbs on top. I love the crunchy buttery flavor and texture.

The cheese sauce?  Fantastic, it would also be great in a crockpot used for dip with veggie’s, bread, crackers etc. (I just used a spoon)!

The nutmeg is what I think causes this recipe to stand out from the rest. It gives the dish

a unique taste without you really knowing its nutmeg. I was worried about the cayenne pepper being to strong, it

turned out to be fine. Combine the dish with a crunchy salad and veggie and you have the perfect meal.

The verdict on Martha’s culinary skills……

This Pin ROCKS!

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Martha Stewart's Creamy Mac & Cheese

Ingredients

• 8 tablespoons 1 stick unsalted butter, plus more for casserole
• 6 slices white bread crusts removed, torn into 1/4- to l/2-inch pieces
• 5 1/2 cups milk
• 1/2 cup all-purpose flour
• 2 teaspoons coarse salt plus more for water
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 4 1/2 cups about 18 ounces grated sharp white cheddar cheese
• 2 cups about 8 ounces grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
• 1 pound elbow macaroni
• Gluten Free Substitutions:
• GF Bread
• GF Flour I used cornstarch
• GF Pasta I used Ancient Harvest Quinoa Elbow Macaroni

Instructions

• Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.
• Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
• While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.
• Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère (or 1 cup Pecorino Romano); set the cheese sauce aside.
• Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.
• Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère (or 1/4 cup Pecorino Romano), and the breadcrumbs over the top. Bake until golden brown, about 30 minutes (though we needed a bit more time to get it brown, but your oven may vary). Transfer the dish to a wire rack for 5 minutes; serve.

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