Chicken Lasagna Stew

Tasty Chicken Lasagna Stew is a quick and easy way to enjoy the flavors of classic lasagna, without all the layering fuss.

Lasagna is one of my all-time favorite foods. My Mom makes it all the time, complete with her homemade sauce, simmered all day long so it's busting with deep, delicious flavor. So actually, strike that first sentence ... my Mom's lasagna is one of my all-time favorite foods. I'm kind of a little bit lasagna-spoiled.

And while I certainly can create my Mom's wonderful lasagna, sometimes I want to enjoy all the fabulous lasagna flavors without all the layering fuss. I mean let's be serious here, building a lasagna is tough work. And inevitably, I burn a finger or two working with the hot noodles. I guess I'm noodle challenged like that.

Well now, thanks to this Chicken Lasagna Stew ...

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Tasty Chicken Lasagna Stew is a quick and easy way to enjoy the flavors of classic lasagna, without all the layering fuss.

Lasagna is one of my all-time favorite foods. My Mom makes it all the time, complete with her homemade sauce, simmered all day long so it's busting with deep, delicious flavor. So actually, strike that first sentence ... my Mom's lasagna is one of my all-time favorite foods. I'm kind of a little bit lasagna-spoiled.

And while I certainly can create my Mom's wonderful lasagna, sometimes I want to enjoy all the fabulous lasagna flavors without all the layering fuss. I mean let's be serious here, building a lasagna is tough work. And inevitably, I burn a finger or two working with the hot noodles. I guess I'm noodle challenged like that.

Well now, thanks to this Chicken Lasagna Stew ...

Continue Reading >>

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Spicy Sausage Pasta

I am always looking for fun new dinner ideas.  We love kielbasa/smoked sausage & pasta, so I for sure wanted to try this.  I altered it to try & make it spicier because the original recipe, although named the same, sounded very mild.  This turned out quite delicious!  It's almost like a spicy mac & cheese with sausage.  Enjoy!

Spicy Sausage Pasta

Recipe altered from Kevin & Amanda by: Amber (Dessert Now, Dinner Later!)

• 1 Tbsp olive oil
• 1 lb smoked sausage (I used turkey sausage)
• 1 1/2 cups diced onion (about 1 medium onion)
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 (14.5oz) can diced tomatoes
• 1 (4oz) can diced green chiles
• 1/2 cup 2% milk
• 6-8oz whole wheat penne pasta
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp Weber N'Orleans Cajun
• 1 1/2 cups pepper jack cheese, shredded
• 1/2 cup thinly sliced green onions

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking.  Add sausage & onions.  Cook until lightly browned, about 5 minutes.  Add garlic & cook until fragrant, about 1 minute.
2. Add broth, tomatoes, green chiles, milk & penne to the skillet.  Bring to a boil, cover & reduce heat to medium-low.  Simmer until pasta is tender & liquid is absorbed, about 15 minutes.
3. Remove skillet from heat & stir in 1 cup of cheese & half the green onions.  (If you didn't use an oven safe skillet, place contents into a 13x9" baking dish now.)  Top with remaining 1/2 cup of cheese & other half of the green onions.  Broil until cheese is melted, & starts to brown.

I am always looking for fun new dinner ideas.  We love kielbasa/smoked sausage & pasta, so I for sure wanted to try this.  I altered it to try & make it spicier because the original recipe, although named the same, sounded very mild.  This turned out quite delicious!  It's almost like a spicy mac & cheese with sausage.  Enjoy!

Spicy Sausage Pasta

Recipe altered from Kevin & Amanda by: Amber (Dessert Now, Dinner Later!)

• 1 Tbsp olive oil
• 1 lb smoked sausage (I used turkey sausage)
• 1 1/2 cups diced onion (about 1 medium onion)
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 (14.5oz) can diced tomatoes
• 1 (4oz) can diced green chiles
• 1/2 cup 2% milk
• 6-8oz whole wheat penne pasta
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp Weber N'Orleans Cajun
• 1 1/2 cups pepper jack cheese, shredded
• 1/2 cup thinly sliced green onions

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking.  Add sausage & onions.  Cook until lightly browned, about 5 minutes.  Add garlic & cook until fragrant, about 1 minute.
2. Add broth, tomatoes, green chiles, milk & penne to the skillet.  Bring to a boil, cover & reduce heat to medium-low.  Simmer until pasta is tender & liquid is absorbed, about 15 minutes.
3. Remove skillet from heat & stir in 1 cup of cheese & half the green onions.  (If you didn't use an oven safe skillet, place contents into a 13x9" baking dish now.)  Top with remaining 1/2 cup of cheese & other half of the green onions.  Broil until cheese is melted, & starts to brown.

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Cheeseburger Casserole

I am in full casserole mode now that it's Fall & it's so cold outside that turning my oven on helps warm me up!  I will be honest, I was a little nervous about this casserole.  It sounded, well, interesting because it's meant to taste like an actual cheeseburger that you grill in the summertime.  I was shocked when I took my first bite, that it actually had all the flavor components of a cheeseburger there!  It has the seasoned beef, ketchup, mustard, tomatoes, onion, & cheese.  Um, WOW!  I really liked this casserole, like I went back for seconds because I liked it so much.  The original recipe had diced up pickles in it, which you can feel free to add to this one, but I am not a pickle girl, so I left those out.  Move over Hamburger Helper!  This one is simple & delicious!

Cheeseburger Casserole

Recipe lightly altered from Bakerette by: Amber (Dessert Now, Dinner Later!)

• 2 cups (6 oz) uncooked rotini pasta (spiral pasta)
• 2 tsp canola or vegetable oil
• 1 1/2 cups onions, finely chopped (about 1 large onion)
• 2 garlic cloves, minced (about 1 tsp)
• 1 lb lean ground beef (I used 97/3)
• 1 Tbsp peppercorn steak seasoning
• 6 Tbsp ketchup
• 3 Tbsp dijon mustard
• 1 (14.5oz) can petite diced tomatoes
• 2 cups cheddar cheese, shredded
• 1/4 cup dill pickles, finely chopped (optional)

1. Preheat oven to 350˚F.  Grease a 13x9" pan with cooking spray.  Set aside.
2. Boil the pasta in a large pot according to the packaged directions until al dente.  Drain & set aside.
3. Meanwhile, brown beef in a large skillet.  Drain fat & set meat aside.
4. In the same skillet heat oil & saute onions 10 minutes or until translucent.  Add garlic & saute another minute or until fragrant.
5. Return the beef to the pan & add the steak seasoning, ketchup, mustard, diced tomatoes, & cooked pasta.  Allow to simmer for 5 minutes.  Pour mixture into prepared pan & sprinkle with cheese.
6. Bake for 15 minutes or until cheese is melted & everything is heated through well.  Serve hot topped with chopped dill pickle if desired.

I am in full casserole mode now that it's Fall & it's so cold outside that turning my oven on helps warm me up!  I will be honest, I was a little nervous about this casserole.  It sounded, well, interesting because it's meant to taste like an actual cheeseburger that you grill in the summertime.  I was shocked when I took my first bite, that it actually had all the flavor components of a cheeseburger there!  It has the seasoned beef, ketchup, mustard, tomatoes, onion, & cheese.  Um, WOW!  I really liked this casserole, like I went back for seconds because I liked it so much.  The original recipe had diced up pickles in it, which you can feel free to add to this one, but I am not a pickle girl, so I left those out.  Move over Hamburger Helper!  This one is simple & delicious!

Cheeseburger Casserole

Recipe lightly altered from Bakerette by: Amber (Dessert Now, Dinner Later!)

• 2 cups (6 oz) uncooked rotini pasta (spiral pasta)
• 2 tsp canola or vegetable oil
• 1 1/2 cups onions, finely chopped (about 1 large onion)
• 2 garlic cloves, minced (about 1 tsp)
• 1 lb lean ground beef (I used 97/3)
• 1 Tbsp peppercorn steak seasoning
• 6 Tbsp ketchup
• 3 Tbsp dijon mustard
• 1 (14.5oz) can petite diced tomatoes
• 2 cups cheddar cheese, shredded
• 1/4 cup dill pickles, finely chopped (optional)

1. Preheat oven to 350˚F.  Grease a 13x9" pan with cooking spray.  Set aside.
2. Boil the pasta in a large pot according to the packaged directions until al dente.  Drain & set aside.
3. Meanwhile, brown beef in a large skillet.  Drain fat & set meat aside.
4. In the same skillet heat oil & saute onions 10 minutes or until translucent.  Add garlic & saute another minute or until fragrant.
5. Return the beef to the pan & add the steak seasoning, ketchup, mustard, diced tomatoes, & cooked pasta.  Allow to simmer for 5 minutes.  Pour mixture into prepared pan & sprinkle with cheese.
6. Bake for 15 minutes or until cheese is melted & everything is heated through well.  Serve hot topped with chopped dill pickle if desired.

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Pesto Tortellini Salad with Asparagus

One of the joys of summer is the abundance of fresh basil. I just adore fresh basil. And in this salad, I used it in one of my favorite ways to enjoy it - pesto. Then I combined it with one of my favorite pastas - cheese tortellini. Then I added one of my favorite vegetables - fresh asparagus. And that gives us this gorgeous Pesto Tortellini Salad with Asparagus!

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One of the joys of summer is the abundance of fresh basil. I just adore fresh basil. And in this salad, I used it in one of my favorite ways to enjoy it - pesto. Then I combined it with one of my favorite pastas - cheese tortellini. Then I added one of my favorite vegetables - fresh asparagus. And that gives us this gorgeous Pesto Tortellini Salad with Asparagus!

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Antipasto Pasta Salad

It's officially summer for me! I finished up in my classroom today, and am now footloose-and-fancy-free for the summer. Yay! I don't have all my summer adventures figured out yet ... but I'll get 'em figured out soon, I'm sure. And I'm sure some of those adventures will include a cookout or two! Oh, I'm sure you're thinking hot dogs ... or hamburgers ... or a nice juicy steak. But when I think summer cookout, I think pasta salad. Yes, pasta salad. I'm all about the sides! And this no-mayo Antipasto Pasta Salad is one of our cookout absolute favorites.

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It's officially summer for me! I finished up in my classroom today, and am now footloose-and-fancy-free for the summer. Yay! I don't have all my summer adventures figured out yet ... but I'll get 'em figured out soon, I'm sure. And I'm sure some of those adventures will include a cookout or two! Oh, I'm sure you're thinking hot dogs ... or hamburgers ... or a nice juicy steak. But when I think summer cookout, I think pasta salad. Yes, pasta salad. I'm all about the sides! And this no-mayo Antipasto Pasta Salad is one of our cookout absolute favorites.

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Creamy Pesto & Peas Bowtie Pasta with Chicken

*Disclaimer:  I received free product from Shirley J as inspiration for this post.  This post is written by me.  All opinions are 100% mine.  You can read my advertising & disclosure policy HERE.

This has been a wonderful week of recipe experimentation, but I must say, this is one that we absolutely over the top scarfed down.  My kids ate everything, pasta, peas, chicken & all & asked for MORE!  That means it was a huge success!  But I have a little secret about this dish, well a secret ingredient.  Want to know what it is?

Shirley J Whisk Bliss!

Shirley J Whisk Bliss is a universal cooking base similar to the bechamel mother sauce.  So think: sauces, soups, gravies, etc.  It's so creamy & amazingly easy to make.  1 part whisk bliss to 4 parts water!  Heat to a boil & that is it!  I have got another recipe using whisk bliss posting later, so stay tuned for that.  And we have even used this as the base sauce for Hawaiian Haystacks with the addition of some chicken bouillon & spices.  I think it would be great in my Chicken Pot Pie Crumble too!  See, very versatile!  

This Creamy Pesto & Peas Bowtie Pasta with Chicken was superb!  Al dente pasta, creamy pesto sauce, crunchy peas & tender chicken combined into one amazing dish.  It's amazing as leftovers the next day as well & we are totally making this again next week because it's that good.  Try it!  (Don't forget to enter the Shirley J giveaway going on this week!)

Creamy Pesto & Peas Bowtie Pasta with Chicken

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 Tbsp olive oil
• 2 chicken breasts
• favorite chicken seasoning blend (I used montreal chicken seasoning)
• 6-8oz bowtie pasta 
• 1 cup frozen peas
• 2 cups water
• 1/2 cup Shirley J Whisk Bliss
• 1/3 cup parmesan cheese shredded
• 2 Tbsp store-bought pesto

1. Heat olive oil in a skillet.  Season chicken breasts & cook on medium-high heat, covered with a lid for 4 minutes on each side.  Check doneness with a thermometer or cook until juices run clear.  Keep warm.
2. Meanwhile, boil water & cook bowtie pasta according to directions on the package, adding the frozen peas the last minute of cooking.  (I boiled mine for 8 minutes & then added the peas for an additional minute.)  Drain & set aside.
3. In a saucepan combine Shirley J Whisk Bliss & water.  Whisk until boiling, add cheese & pesto; stir until combined & thick.  This doesn't take longer than 5 minutes.
4. Pour sauce over pasta/pea mixture.  Stir to coat.  Top pasta with slices of chicken & a sprinkle of parmesan cheese.

*Makes 4-5 servings.

*Disclaimer:  I received free product from Shirley J as inspiration for this post.  This post is written by me.  All opinions are 100% mine.  You can read my advertising & disclosure policy HERE.

This has been a wonderful week of recipe experimentation, but I must say, this is one that we absolutely over the top scarfed down.  My kids ate everything, pasta, peas, chicken & all & asked for MORE!  That means it was a huge success!  But I have a little secret about this dish, well a secret ingredient.  Want to know what it is?

Shirley J Whisk Bliss!

Shirley J Whisk Bliss is a universal cooking base similar to the bechamel mother sauce.  So think: sauces, soups, gravies, etc.  It's so creamy & amazingly easy to make.  1 part whisk bliss to 4 parts water!  Heat to a boil & that is it!  I have got another recipe using whisk bliss posting later, so stay tuned for that.  And we have even used this as the base sauce for Hawaiian Haystacks with the addition of some chicken bouillon & spices.  I think it would be great in my Chicken Pot Pie Crumble too!  See, very versatile!  

This Creamy Pesto & Peas Bowtie Pasta with Chicken was superb!  Al dente pasta, creamy pesto sauce, crunchy peas & tender chicken combined into one amazing dish.  It's amazing as leftovers the next day as well & we are totally making this again next week because it's that good.  Try it!  (Don't forget to enter the Shirley J giveaway going on this week!)

Creamy Pesto & Peas Bowtie Pasta with Chicken

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 Tbsp olive oil
• 2 chicken breasts
• favorite chicken seasoning blend (I used montreal chicken seasoning)
• 6-8oz bowtie pasta 
• 1 cup frozen peas
• 2 cups water
• 1/2 cup Shirley J Whisk Bliss
• 1/3 cup parmesan cheese shredded
• 2 Tbsp store-bought pesto

1. Heat olive oil in a skillet.  Season chicken breasts & cook on medium-high heat, covered with a lid for 4 minutes on each side.  Check doneness with a thermometer or cook until juices run clear.  Keep warm.
2. Meanwhile, boil water & cook bowtie pasta according to directions on the package, adding the frozen peas the last minute of cooking.  (I boiled mine for 8 minutes & then added the peas for an additional minute.)  Drain & set aside.
3. In a saucepan combine Shirley J Whisk Bliss & water.  Whisk until boiling, add cheese & pesto; stir until combined & thick.  This doesn't take longer than 5 minutes.
4. Pour sauce over pasta/pea mixture.  Stir to coat.  Top pasta with slices of chicken & a sprinkle of parmesan cheese.

*Makes 4-5 servings.

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Chicken & Broccoli Alfredo Shells

I don't usually have alfredo pasta dishes that often nowadays,  but if you must know, Blackened Chicken Alfredo is my favorite.  Anyway, I kind of "quit" so that I could get a little healthier (or save on calories & fat from dinner so I can eat them in my dessert--haha!  Hey!  I am not perfect!)  I still eat pasta, just whole wheat & usually with marinara, but this recipe just sounded delicious so I made it & guess what?  I loved it!  Even my picky kids ate it, well everything but the broccoli (at least I tried!)  And it's fairly simple to make if you have leftover rotisserie or grilled chicken.  Enjoy!

Chicken & Broccoli Alfredo Shells

Recipe adapted from Mom-Makes by: Amber (Dessert Now, Dinner Later!)

• 2 1/2 cups (about 8oz) whole wheat medium shells
• 2 1/2 cups fresh broccoli, cut into small florets (just the head, no stem)
• 2 cups cooked, diced or shredded chicken
• 1 (16oz) jar Alfredo Sauce
• 1 1/2 cups shredded cheese (medium cheddar or mozzarella)
• 1/2 tsp Salt 
• 1/4 tsp Pepper
• 1/2 tsp Garlic Powder

1. Cook shells according to directions on package.  Mine took about 10-11 minutes.  Drain.  Return shells to the pan, add alfredo sauce, salt, pepper, & garlic powder.  Stir & set aside.
2. Place broccoli florets & a little water in a container with a lid.  Leave lid loose & microwave on high for 2-3 minutes depending on how crunchy you like your broccoli; just keep in mind that it will continue to cook in the oven.
3. Cook & dice or shred chicken.  I actually used leftover roast chicken & heated it up in the microwave for 1 1/2 minutes to have it hot like my other ingredients. 
4. Add the broccoli & chicken to the shells.  Stir well.  Empty contents into a greased 13x9" baking dish & top with shredded cheese.
5. Bake at 350*F for 20-30 minutes or until bubbly & heated in the center.  

I don't usually have alfredo pasta dishes that often nowadays,  but if you must know, Blackened Chicken Alfredo is my favorite.  Anyway, I kind of "quit" so that I could get a little healthier (or save on calories & fat from dinner so I can eat them in my dessert--haha!  Hey!  I am not perfect!)  I still eat pasta, just whole wheat & usually with marinara, but this recipe just sounded delicious so I made it & guess what?  I loved it!  Even my picky kids ate it, well everything but the broccoli (at least I tried!)  And it's fairly simple to make if you have leftover rotisserie or grilled chicken.  Enjoy!

Chicken & Broccoli Alfredo Shells

Recipe adapted from Mom-Makes by: Amber (Dessert Now, Dinner Later!)

• 2 1/2 cups (about 8oz) whole wheat medium shells
• 2 1/2 cups fresh broccoli, cut into small florets (just the head, no stem)
• 2 cups cooked, diced or shredded chicken
• 1 (16oz) jar Alfredo Sauce
• 1 1/2 cups shredded cheese (medium cheddar or mozzarella)
• 1/2 tsp Salt 
• 1/4 tsp Pepper
• 1/2 tsp Garlic Powder

1. Cook shells according to directions on package.  Mine took about 10-11 minutes.  Drain.  Return shells to the pan, add alfredo sauce, salt, pepper, & garlic powder.  Stir & set aside.
2. Place broccoli florets & a little water in a container with a lid.  Leave lid loose & microwave on high for 2-3 minutes depending on how crunchy you like your broccoli; just keep in mind that it will continue to cook in the oven.
3. Cook & dice or shred chicken.  I actually used leftover roast chicken & heated it up in the microwave for 1 1/2 minutes to have it hot like my other ingredients. 
4. Add the broccoli & chicken to the shells.  Stir well.  Empty contents into a greased 13x9" baking dish & top with shredded cheese.
5. Bake at 350*F for 20-30 minutes or until bubbly & heated in the center.  

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Ham & Cheese Lasagna

Got ham?

Sure, I bet many of us still have some leftover Easter ham in the frig, ... or have popped some in the freezer. Well, this Ham & Cheese Lasagna is my absolute favorite way to enjoy our leftover Easter ham ...

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Got ham?

Sure, I bet many of us still have some leftover Easter ham in the frig, ... or have popped some in the freezer. Well, this Ham & Cheese Lasagna is my absolute favorite way to enjoy our leftover Easter ham ...

Continue Reading >>

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Chicken Parmesan Meatballs with Noodles

I have had this recipe idea on the backburner for a while now & I have finally gotten to it.  What a meal!  The meatballs tasted like Italian sausage thanks to the fennel & I am crazy about fresh mozzarella, so this was pretty much heaven in one bite!  I was actually surprised with how quick it was to put together.  It's like making spaghetti with just 15 extra minutes of prep/cook time.  Basically a 30 minute meal!  As long as you get all your ingredients together it flows so quickly.  I will even share a few tips in the recipe for some time savers.

Chicken Parmesan Meatballs with Noodles

Recipe adapted from Dinner A Love Story by: Amber (Dessert Now, Dinner Later!)

• 1 lb lean ground chicken or turkey
• 1/3 cup Progressive Italian Style Breadcrumbs
• 2 Tbsp onion, finely minced (I keep diced onion in the freezer for small quantities like this)
• 2 cloves garlic, finely minced (I also keep a container of peeled garlic cloves in the freezer; I combined the frozen onion & garlic for this recipe & used my Pampered Chef Food Chopper to finely mince them together.)
• 1/3 cup spinach leaves, chiffonade
• 1/3 cup shredded parmesan (I actually used a Parmesan/Asiago/Romano Blend)
• 1 tsp dried parsley
• 1 tsp fennel seeds
• 1 1/4 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 medium egg, whisked
• 2 1/2 Tbsp extra virgin olive oil
• 1 (24oz) jar Prego Roasted Garlic Parmesan (or favorite spaghetti sauce)
• 6-12oz fresh mozzarella (depending on desired amount of cheese)
• 2 cups fusilli pasta (about 6.5-7oz noodles)

1. Pre-heat oven to 400*F, setting rack to the upper third part of the oven.  
2. In a large bowl, gently mix together the ground chicken/turkey, breadcrumbs, onion, garlic, spinach, parmesan, parsley, fennel, salt, pepper, & egg.
3. Shape into 2 tablespoonful sized balls.  I use a slightly heaping #50 cookie scoop.  Place shaped balls a few inches apart from each other on a foil-lined baking sheet that has been lightly greased with cooking spray.
4. In a small bowl, mix 2 Tbsp of spaghetti sauce with 2 1/2 Tbsp extra virgin olive oil.  Brush the tops of the meatballs.  Bake for 15 minutes.
5. Meanwhile boil some water for your pasta.  Cook according to directions on package.  (My fusilli pasta takes about 9 minutes.)
6. Remove meatballs from oven, spoon some extra sauce on top of each meatball & cover with a slice of fresh mozzarella.  (I used a "pre-sliced" mozzarella, but it was kind of thick, so slice it thinner if you want it to be healthier.)  Broil for another 2-5 minutes until cheese is bubbly & melted.
7. Drain pasta once it is finished cooking.  Add remaining sauce from jar & stir.  Serve the pasta with a few meatballs on top.  Enjoy!

Makes 20 meatballs (4-5 servings)

I have had this recipe idea on the backburner for a while now & I have finally gotten to it.  What a meal!  The meatballs tasted like Italian sausage thanks to the fennel & I am crazy about fresh mozzarella, so this was pretty much heaven in one bite!  I was actually surprised with how quick it was to put together.  It's like making spaghetti with just 15 extra minutes of prep/cook time.  Basically a 30 minute meal!  As long as you get all your ingredients together it flows so quickly.  I will even share a few tips in the recipe for some time savers.

Chicken Parmesan Meatballs with Noodles

Recipe adapted from Dinner A Love Story by: Amber (Dessert Now, Dinner Later!)

• 1 lb lean ground chicken or turkey
• 1/3 cup Progressive Italian Style Breadcrumbs
• 2 Tbsp onion, finely minced (I keep diced onion in the freezer for small quantities like this)
• 2 cloves garlic, finely minced (I also keep a container of peeled garlic cloves in the freezer; I combined the frozen onion & garlic for this recipe & used my Pampered Chef Food Chopper to finely mince them together.)
• 1/3 cup spinach leaves, chiffonade
• 1/3 cup shredded parmesan (I actually used a Parmesan/Asiago/Romano Blend)
• 1 tsp dried parsley
• 1 tsp fennel seeds
• 1 1/4 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 medium egg, whisked
• 2 1/2 Tbsp extra virgin olive oil
• 1 (24oz) jar Prego Roasted Garlic Parmesan (or favorite spaghetti sauce)
• 6-12oz fresh mozzarella (depending on desired amount of cheese)
• 2 cups fusilli pasta (about 6.5-7oz noodles)

1. Pre-heat oven to 400*F, setting rack to the upper third part of the oven.  
2. In a large bowl, gently mix together the ground chicken/turkey, breadcrumbs, onion, garlic, spinach, parmesan, parsley, fennel, salt, pepper, & egg.
3. Shape into 2 tablespoonful sized balls.  I use a slightly heaping #50 cookie scoop.  Place shaped balls a few inches apart from each other on a foil-lined baking sheet that has been lightly greased with cooking spray.
4. In a small bowl, mix 2 Tbsp of spaghetti sauce with 2 1/2 Tbsp extra virgin olive oil.  Brush the tops of the meatballs.  Bake for 15 minutes.
5. Meanwhile boil some water for your pasta.  Cook according to directions on package.  (My fusilli pasta takes about 9 minutes.)
6. Remove meatballs from oven, spoon some extra sauce on top of each meatball & cover with a slice of fresh mozzarella.  (I used a "pre-sliced" mozzarella, but it was kind of thick, so slice it thinner if you want it to be healthier.)  Broil for another 2-5 minutes until cheese is bubbly & melted.
7. Drain pasta once it is finished cooking.  Add remaining sauce from jar & stir.  Serve the pasta with a few meatballs on top.  Enjoy!

Makes 20 meatballs (4-5 servings)

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Garlic Parmesan Orzo

This was totally one of the side dishes we made for our homemade Valentine's Dinner last month.  I loved it so much I had to share it here.  My poor husband thought he had the dinner all planned & ready to cook.  Well, he just isn't super efficient in the kitchen at timing things & getting everything finished at the same time, so I helped out a tad.  He did a great job, just needed a little help.  Don't tell him I told you, *wink wink. 

Anyway, I helped with this side dish & we absolutely loved it.  I love the texture of the orzo.  It's shaped like rice & has a similar texture with more of a bite.  We will be making this again soon!  I think even our kids will eat this one!  Unfortunately they didn't get to try it since they had a heart shaped cheese pizza for dinner while we had Kansas City Rubbed Steaks, this Garlic Parmesan Orzo, & Honey Glazed Carrots.  Regardless, I am sure they will love it, & so will you!

Garlic Parmesan Orzo

Recipe altered from AllRecipes by: Amber (Dessert Now, Dinner Later!)

• 1 cup orzo pasta
• 3 Tbsp butter
• 2 tsp garlic, minced
• 1/3 cup shredded parmesan
• 1/4 cup skim milk
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp dried parsley

1. Boil orzo according to directions on the package (usually 9-10 minutes.)  Drain & set aside.
2. In a saucepan, melt butter & saute garlic until fragrant about 1-2 minutes.  
3. Add cooked orzo, parmesan, milk, salt, pepper, & parsley.  Stir until cheese melts & everything is combined.  Taste & adjust seasonings if needed.

*Serves 4

This was totally one of the side dishes we made for our homemade Valentine's Dinner last month.  I loved it so much I had to share it here.  My poor husband thought he had the dinner all planned & ready to cook.  Well, he just isn't super efficient in the kitchen at timing things & getting everything finished at the same time, so I helped out a tad.  He did a great job, just needed a little help.  Don't tell him I told you, *wink wink. 

Anyway, I helped with this side dish & we absolutely loved it.  I love the texture of the orzo.  It's shaped like rice & has a similar texture with more of a bite.  We will be making this again soon!  I think even our kids will eat this one!  Unfortunately they didn't get to try it since they had a heart shaped cheese pizza for dinner while we had Kansas City Rubbed Steaks, this Garlic Parmesan Orzo, & Honey Glazed Carrots.  Regardless, I am sure they will love it, & so will you!

Garlic Parmesan Orzo

Recipe altered from AllRecipes by: Amber (Dessert Now, Dinner Later!)

• 1 cup orzo pasta
• 3 Tbsp butter
• 2 tsp garlic, minced
• 1/3 cup shredded parmesan
• 1/4 cup skim milk
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp dried parsley

1. Boil orzo according to directions on the package (usually 9-10 minutes.)  Drain & set aside.
2. In a saucepan, melt butter & saute garlic until fragrant about 1-2 minutes.  
3. Add cooked orzo, parmesan, milk, salt, pepper, & parsley.  Stir until cheese melts & everything is combined.  Taste & adjust seasonings if needed.

*Serves 4

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Creamy Crockpot Macaroni & Cheese

 

I saw this macaroni & cheese on one of my favorite food blogs (Six Sisters' Stuff) & knew it had to be fattening because it looked so creamy.  Haha!  Well, I decided I had to make it anyway because my kids are picky & I figured this would be one meal they would actually eat.  Well, I was right!  My extremely picky 3 1/2 year old asked for SECONDS!  I couldn't believe it!  This macaroni & cheese is kind of high maintenance for a slow cooker meal, but it is so CREAMY & delicious.  I was totally just going to make a sandwich for myself & eat this on the side, but it was so creamy & cheesy that I totally had a bowl full.  Anyway, this is an extremely kid friendly dish, so there you go!

Creamy Crockpot Macaroni & Cheese

Recipe lightly adapted from Six Sisters' Stuff by: Amber (Dessert Now, Dinner Later!)

• 2 1/2 cups elbow macaroni, uncooked
• 4 Tbsp unsalted butter
• 2 1/2 cups grated medium (or sharp) cheddar cheese
• 1/2 cup light sour cream
• 1 (10.75oz) can condensed cheddar cheese soup
• 1 cup skim milk
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp dry mustard

1. Par-cook macaroni noodles by boiling for 6 minutes.  Drain & set aside.
2. Meanwhile, in a small saucepan, melt butter with cheese.  Stir until completely melted.
3. Spray the inside of a 4-QT slow cooker, add sour cream, condensed cheddar cheese soup, milk, salt, pepper, & mustard.  Add melted butter & cheese.  Mix well.  
4. Stir in cooked macaroni.  Cook on low for 2 to 2 1/2 hours, stirring every 45 minutes (equals two times) until the noodles are done & have soaked up a lot of the cheese sauce.  Serve as is or as a side dish.

*Serves 5

 

I saw this macaroni & cheese on one of my favorite food blogs (Six Sisters' Stuff) & knew it had to be fattening because it looked so creamy.  Haha!  Well, I decided I had to make it anyway because my kids are picky & I figured this would be one meal they would actually eat.  Well, I was right!  My extremely picky 3 1/2 year old asked for SECONDS!  I couldn't believe it!  This macaroni & cheese is kind of high maintenance for a slow cooker meal, but it is so CREAMY & delicious.  I was totally just going to make a sandwich for myself & eat this on the side, but it was so creamy & cheesy that I totally had a bowl full.  Anyway, this is an extremely kid friendly dish, so there you go!

Creamy Crockpot Macaroni & Cheese

Recipe lightly adapted from Six Sisters' Stuff by: Amber (Dessert Now, Dinner Later!)

• 2 1/2 cups elbow macaroni, uncooked
• 4 Tbsp unsalted butter
• 2 1/2 cups grated medium (or sharp) cheddar cheese
• 1/2 cup light sour cream
• 1 (10.75oz) can condensed cheddar cheese soup
• 1 cup skim milk
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp dry mustard

1. Par-cook macaroni noodles by boiling for 6 minutes.  Drain & set aside.
2. Meanwhile, in a small saucepan, melt butter with cheese.  Stir until completely melted.
3. Spray the inside of a 4-QT slow cooker, add sour cream, condensed cheddar cheese soup, milk, salt, pepper, & mustard.  Add melted butter & cheese.  Mix well.  
4. Stir in cooked macaroni.  Cook on low for 2 to 2 1/2 hours, stirring every 45 minutes (equals two times) until the noodles are done & have soaked up a lot of the cheese sauce.  Serve as is or as a side dish.

*Serves 5

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Blackened Chicken Alfredo

This is one of my FAVORITE meals!  I don't make it often because pasta & my desire to stay thin don't go well together, but on a special occasion or once every month I like to splurge a little & have a really nice meal.  

This meal is perfect for fancy date night dinners at home or really whenever.  This blackened seasoning blend is one I have had since high school when I would go to the applied technology college every other day my senior year.  I was trying out the culinary program there to make sure it was what I wanted to do before I went off to a big college to pursue my degree.  We used this mix of seasonings at the school & I wrote it down & have saved it all these (9) years Agh!  Has it been that long?  Anyway, I really prefer this blackened blend over others that I have tried, I am so glad I saved it.  

Start to finish this is a 30 minute meal; another reason to love this dish!  Try it & tell me what you think!  If you want to lighten it up a bit, then try my light alfredo.

Blackened Chicken Alfredo

Recipe by: Amber (Dessert Now, Dinner Later!)

Chicken:

• 2 large chicken breasts, halved width wise to make 4 breasts
• 1/4 tsp dried ginger
• 1/4 tsp dried sage
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/4 tsp salt
• 1 Tbsp plus 1 tsp chili powder
• 1 Tbsp pure olive oil

Alfredo:

• 2 Tbsp butter
• 2 Tbsp pure olive oil
• 2-3 garlic cloves, minced
• 2 Tbsp flour
• 1 cup heavy cream
• 1 cup milk
• 1/2 cup shredded parmesan cheese
• 1/4 tsp fresh cracked black pepper
• 1/4 tsp dried parsley
• 1 1/2 tsp salt 
• 1/2 (13.25oz) box whole wheat linguine noodles

1. Combine ginger, sage, cayenne, black pepper, garlic powder, paprika salt & chili powder in a bowl.  Rub seasoning mix on all sides of each chicken breast.
2. Heat 1 Tbsp olive oil in a large saute pan.  Gently place each breast into the pan.  Cook 7 minutes on medium-high heat.
3. Start the water for, & cook the linguine noodles according to the directions on the package.
4. Meanwhile, prepare sauce by melting butter with the olive oil in a saucepan.  Add minced garlic & simmer 1 minute.  Add flour & whisk vigorously until well blended.  Slowly add heavy cream & milk & whisk continuously.  Add cheese, pepper, parsley & salt.  Turn heat down to a low simmer.  Whisk occasionally for 6-7 minutes or until thickened.  Taste & adjust seasonings to taste.  (NOTE: You can increase the amount of cheese if desired, but decrease the amount of salt, since cheese is high in sodium.)
5. Using a spatula turn chicken over, cover & cook another 7 minutes.  The cooked side should be "black" from the seasonings, but not burned.  Keep the heat on medium-high.  Placing the lid on at this point will help keep the chicken moist while the pan is still hot enough to create the blackened sear that you want.  Make sure chicken is cooked all the way through, remove from heat & allow chicken to rest 5 minutes before slicing to keep juices inside.
6. Once noodles are cooked, drain them.  Toss with prepared alfredo.  Slice chicken & serve over a bed of noodles & sauce.  Sprinkle with extra parmesan cheese if desired.

This is one of my FAVORITE meals!  I don't make it often because pasta & my desire to stay thin don't go well together, but on a special occasion or once every month I like to splurge a little & have a really nice meal.  

This meal is perfect for fancy date night dinners at home or really whenever.  This blackened seasoning blend is one I have had since high school when I would go to the applied technology college every other day my senior year.  I was trying out the culinary program there to make sure it was what I wanted to do before I went off to a big college to pursue my degree.  We used this mix of seasonings at the school & I wrote it down & have saved it all these (9) years Agh!  Has it been that long?  Anyway, I really prefer this blackened blend over others that I have tried, I am so glad I saved it.  

Start to finish this is a 30 minute meal; another reason to love this dish!  Try it & tell me what you think!  If you want to lighten it up a bit, then try my light alfredo.

Blackened Chicken Alfredo

Recipe by: Amber (Dessert Now, Dinner Later!)

Chicken:

• 2 large chicken breasts, halved width wise to make 4 breasts
• 1/4 tsp dried ginger
• 1/4 tsp dried sage
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/4 tsp salt
• 1 Tbsp plus 1 tsp chili powder
• 1 Tbsp pure olive oil

Alfredo:

• 2 Tbsp butter
• 2 Tbsp pure olive oil
• 2-3 garlic cloves, minced
• 2 Tbsp flour
• 1 cup heavy cream
• 1 cup milk
• 1/2 cup shredded parmesan cheese
• 1/4 tsp fresh cracked black pepper
• 1/4 tsp dried parsley
• 1 1/2 tsp salt 
• 1/2 (13.25oz) box whole wheat linguine noodles

1. Combine ginger, sage, cayenne, black pepper, garlic powder, paprika salt & chili powder in a bowl.  Rub seasoning mix on all sides of each chicken breast.
2. Heat 1 Tbsp olive oil in a large saute pan.  Gently place each breast into the pan.  Cook 7 minutes on medium-high heat.
3. Start the water for, & cook the linguine noodles according to the directions on the package.
4. Meanwhile, prepare sauce by melting butter with the olive oil in a saucepan.  Add minced garlic & simmer 1 minute.  Add flour & whisk vigorously until well blended.  Slowly add heavy cream & milk & whisk continuously.  Add cheese, pepper, parsley & salt.  Turn heat down to a low simmer.  Whisk occasionally for 6-7 minutes or until thickened.  Taste & adjust seasonings to taste.  (NOTE: You can increase the amount of cheese if desired, but decrease the amount of salt, since cheese is high in sodium.)
5. Using a spatula turn chicken over, cover & cook another 7 minutes.  The cooked side should be "black" from the seasonings, but not burned.  Keep the heat on medium-high.  Placing the lid on at this point will help keep the chicken moist while the pan is still hot enough to create the blackened sear that you want.  Make sure chicken is cooked all the way through, remove from heat & allow chicken to rest 5 minutes before slicing to keep juices inside.
6. Once noodles are cooked, drain them.  Toss with prepared alfredo.  Slice chicken & serve over a bed of noodles & sauce.  Sprinkle with extra parmesan cheese if desired.

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