Pasta with Parmesan and Lemon Sauce

Pasta with Parmesan and Lemon Sauce

1 (8 oz) pkg. fettuccini or linguini
4 tbsp butter

4 Tbsp oil

2 cloves garlic, minced

Zest and juice from 2 lemons

Salt and pepper to taste

Parmesan Cheese to taste

Cook the pasta according to package directions, drain and keep warm.  Melt the butter with the oil over medium heat. Add the garlic cloves and lightly sauté. Add the zest and lemon juice stir well and heat to just warm it. Season to taste with salt and pepper. Toss sauce with pasta and serve garnished with Parmesan cheese.

Different Chicken Enchiladas

Different Chicken Enchiladas

1 lb. boneless, skinless chicken, cooked and chopped into bite size pieces
3 Tbsp. butter
1 tsp. garlic
1 onion, chopped
1 Tbsp. flour
1 Tbsp. cornstarch
1 (14 oz) can chicken broth or homemade equivalent
1 (4 oz) can diced green chilies
1 (14 oz.) can diced tomatoes, do not drain
2 C. sour cream
2 C. shredded mozzarella cheese, divided
12 corn tortillas
Nonstick cooking spray

In a large skillet melt butter and sauté onions and garlic until soft. Add flour, cornstarch, chicken broth and chilies, cook until smooth. Mix in the chicken and remove from heat. In a medium bowl combine tomatoes, sour cream and 1 C. of the cheese, add to the chicken mixture. Spoon some sauce into each tortilla and roll up; placing in a 9 x 13 inch casserole dish that has been sprayed with nonstick cooking spray. Pour any remaining sauce over the top over all as evenly as possible. Top with remaining cheese. Bake at 350 degrees until hot about 15 minutes.

Chicken Kabobs, Creamy Italian Pasta Salad and Green Salad with Ranch Dressing

Chicken Kabobs

1 1/2 lbs boneless, skinless chicken
6-12 wooden skewers or as needed
1/4 oil
1/4 C lemon juice
2 tsp oregano
2 tsp garlic powder
salt and pepper to taste
pinch of paprika
2 Tbsp. honey

Cut chicken into pieces about the same size that will fit onto the skewers. Combine oil, lemon juice, oregano, garlic powder, salt, pepper, paprika and honey in a bowl. Add chicken and toss to coat. Let marinate overnight. Before cooking soak skewers covered in water for at least 30 minutes. Drain marinade off of chicken and discard any remaining marinade. Thread chicken onto skewers and grill or broil until done about 15-20 minutes turning as needed.

Creamy Italian Pasta Salad

8 oz pasta such as spirals or bow ties, cooked, drained and cooled
2 C chopped tomatoes
1 small cucumber, peeled and sliced into quarters
1 pkg. sliced mushrooms
2-4 oz sliced salami, chopped up
1/2 C Italian salad dressing
1 C or more as needed sour cream
Grated Parmesan cheese to taste
3 green onions, sliced

Mix everything in a large bowl and chill until serving.

For more wonderful recipes check out The Grocery Cart Challenge

Zucchini Bread

Zucchini Bread

3 eggs, beaten

1 C oil

2 C sugar

2 C grated zucchini

2 tsp vanilla

3 C flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1 tsp cinnamon

nonstick cooking spray

Combine oil, sugar and eggs in a large bowl.  Add zucchini and vanilla, mix. Add flour, soda, baking powder, salt and cinnamon. Mix well. Pour into 2 greased loaf pans dividing evenly between the pans. Bake at 325 degrees for 60 minutes or until done.



Taco Salad with Salsa Ranch Dressing

Taco Salad with Salsa Ranch Dressing

1 lb. ground beef

1 pkg. taco seasoning

1 bag salad mix

1 bag nacho flavored chips

1 (15 oz) can kidney beans, drained and rinsed

3 green onions, sliced

1-2 tomatoes, diced

Cheddar cheese, shredded, to taste

1/2 C ranch dressing

1/2 C salsa

Prepare ground beef with taco seasoning according to package directions. allow to cool before adding to salad. Combine salsa and ranch dressing in a bowl and mix well. Refrigerate until ready to serve over the salad. Combine remaining ingredients in a bowl and serve with dressing.

Easy Asian Salad

Easy Asian Salad

1 bag lettuce salad mix
4 green onions, chopped
1/2 lb bacon, cooked and chopped
chow mein noodles to taste
almonds to taste
4 Tbsp. sesame seeds
1 recipe dressing, prepared


Combine in a bowl and serve with dressing.

Dressing:
8 Tbsp sugar
4 tsp. seasoning salt
1 tsp. salt
1/4 tsp pepper
1 C oil
12 tsp white vinegar

Combine in a jar and serve with salad.

Cheeseburger Pie

Cheeseburger Pie

1 pie crust, your favorite recipe or frozen (frozen is on grocery list)
1 lb. ground beef
Italian seasoning to taste
Salt and pepper to taste
½ tsp Worcestershire sauce
½ tsp dry mustard
1 small chopped onion
½ of a green pepper, chopped
½ C bread crumbs
4 oz. tomato sauce
2 C. shredded cheddar cheese
1 egg, beaten
¼ C. milk

In a skillet brown the beef with the onion and bell pepper until beef is cooked and vegetables are soft. Add Italian seasoning, salt, pepper. Worcestershire sauce, dry mustard, bread crumbs, and tomato sauce. Pour into the pie shell. In a bowl combine cheese, egg and milk, pour over the meat mixture in the pie shell. Bake in a 425 degree oven for about 30 minutes or until top is browned. </div>

Slowcooked Pot Roast

Slow Cooked Pot Roast

1 onion, chopped
1 pkg. mushrooms, sliced
1 (3 lb.) beef roast, any cut
Salt and pepper, to taste
1 C. red wine (can use beef broth or water if desired)
1 Tbsp. brown sugar
1 Tbsp. mustard
1 tsp Worcestershire sauce

Place onion and mushrooms in the bottom of crockpot. Place meat on top, sprinkle with salt and pepper. Combine wine, brown sugar, mustard, and Worcestershire sauce, then pour over meat. Cover and cook on low for 6-8 hours or until done. Slice and serve.

Apricot Glazed Pork Chops

Apricot Glazed Pork Chops

1 C. dried apricots
Water
1 Tbsp. butter
6 pork chops
Salt to taste
1/3 C. maple flavored syrup
1 Tbsp. lemon juice

Soak apricots in water to cover for 1 hour. Melt butter in a skillet, add chops and brown on both sides. Season with salt. Drain apricots, reserving 1/3 cup of the liquid. Arrange apricots on top of the chops. Combine apricot liquid, syrup and lemon juice; pour over the pork chops. Cover and cook on low for 45 minutes. Arrange chops and apricots on a platter and spoon sauce over to serve.

Salsa Meatloaf and Mexican Style Rice

Salsa Meatloaf

2 lb. ground beef
1 C. oatmeal
1/2 C. chunky salsa
1 egg
Salt and pepper to taste

Mix ingredients together, shape into loaf and put into a pan. Bake at 350 degrees for 1 hour, or until the loaf is cooked through..

Mexican Style Rice

1 Tbsp. oil
1 ½ C. long grain white rice
2 cloves garlic, minced
1 very small onion, diced
1 ½ tsp cumin
2 Tbsp. chicken bouillon
4 oz. tomato sauce
3 ½ C. water
2/3 C. frozen mixed vegetables

In a large skillet heat oil and add rice to brown slightly. Once browned add garlic, onion, cumin, bouillon and tomato sauce. Stir to mix. Add water then frozen vegetables. Bring to a boil then turn heat to low and simmer until all the liquid is absorbed about 20 to 25 minutes.

Chicken in Basil Cream Sauce over Angel Hair Pasta

This is the very first meal I cooked for my husband after we were married.

Chicken in Basil Cream Sauce over Angel Hair Pasta

1/2 C. milk
1/2 C. dry bread crumbs
6 boneless skinless chicken pieces
3 T. butter or margarine
1 T. olive oil
1/2 C. water
1 C. heavy whipping cream
1 4-oz. jar diced pimientos, drained
1/2 C. grated Parmesan cheese
1 t. dried basil
Pepper, to taste
1 t. cornstarch
Angel hair pasta, cooked

Preheat oven to 350°F. Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with bread crumbs. In skillet over medium heat, brown chicken on both sides in butter and olive oil until cooked through. Remove and place in preheated oven to keep warm. Add water to skillet. Bring to a boil over medium heat and stir to loosen browned bits from pan bottom. Stir in whipping cream and pimientos, boil and stir for 1 minute. Reduce heat. Stir in Parmesan, basil and pepper and cook until heated through. Mix cornstarch with extra water and stir into skillet if needed to thicken sauce. Pour over chicken. Serve over angel hair pasta.